APFI March 2014 by Eastern Trade Media

VISIT US AT FOOD INGREDIENTS CHINA, BOOTH NO. 1N15

MARCH 2014

BAKING WITH GOOD FATS p44 REDUCING FAT CONTENT WITHOUT COMPROMISING QUALITY & TEXTURE

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CONTENTS

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

40 From The Floor Up

STORAGE & HANDLING

volume 26 no.2

30 Eyeing Information Integrity

PACKAGING & PROCESSING 30

Going Portable With Label Printing The world has been moving towards mobile technology and the same is true for label printing. However, can mobile printers completely replace stationary ones and what benefits do users stand to gain? By James Chew, Datamax-O’Neil

Dawn Of The Fresh Age With rapidly growing demands for fresh fruit and vegetable products, manufacturers are pressured to find solution to extend shelf life without compromising appearance, texture and taste. Developments in treatment and ingredients can make this possible. By Edwin Bontenbal, Corbion Purac Asia Pacific

From The Floor Up Food and beverage producers have to ensure compliance with ever more complex and codified national, regional and international regulations. More often than not, the floor is a vital component that tends to be overlooked. By David W McNeece, Flowcrete Group

Eyeing Information Integrity There have been growing concerns over the safety of food and beverage products. Ensuring that package labels accurately describe their products is vital for both the market and manufacturer. By Didier Lacroix, senior VP, International Sales & Services, Cognex

Baking With Good Fats

INGREDIENTS & ADDITIVES

HEALTH & NUTRITION

Baking With Good Fats Along with an increasing awareness of food’s impact on health, there is a growing interest in healthier options. Bakery products are a part of the daily diet. However, it proves to be a challenge when one has to consider lowering the content of saturated fat in bakery products while maintaining quality and nutritional profile. By Anneli Mattsson, AAK

Catering To The Silver Tsunami Asia is ageing and as the elderly population grows, some health concerns are set to become more prominent in the region. Oligofructose-enriched inulin has been proven to be an effective ingredient to enhance protection against these diseases. By Christian Philippsen, Beneo Asia-Pacific

Enquiry Number

3646

CONTENTS

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

BEVERAGE 60

Case Study: The Benefits Of Going Inline For many years, bottlers in the US have relied on suppliers for PET containers, but more companies are moving towards inline PET bottle production. As the CocaCola Bottling Company of Northern New England has found out, there are much to gain in investing in a stretch blow moulder. By Georg Zuzok, KHS, and Jon Elward, KHS USA

Halal: The New Mainstream

Putting Claims To The Test In the wake of scandals undermining product quality and authenticity, what testing methods can be used to assure consumers that products are fit for consumption? By Dr Lauryn Bailey, global marketing manager, AB SCIEX

EXHIBITION WATCH 74 76

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

Halal: The New Mainstream Opportunities in the halal market are growing exponentially as the global Muslim population exhibits extensive demographic changes. What are the opportunities in this sector, and how can industry players gain a foothold in this lucrative market? By Sherlyne Yong

Drivers Of The Dynamic Halal Market The global halal food market has witnessed sustained growth in recent years, with increasing demand from the growing Muslim population, as well as other communities looking for healthy options. What are the key drivers for the market and what market opportunities would it bring? By Faisal Ghaus, TechNavio Research

STORAGE & HANDLING

volume 26 no2

FEATURES 66

•

Food&HotelAsia SIAL China

DEPARTMENTS 12 14 16 26 79 80A 80B

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #02-02 Singapore 169206

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

MCI (P) 019/11/2013 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C

Printed by Fabulous Printers Pte Ltd

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ADVERTORIAL

CLEAN DELIVERY&

QUICK PACKAGING Quick belt changes, thorough cleaning and safe operation: Habasit, the leading provider of conveyor and processing belts, timing belts and power transmission belts .The focus lies on conveyor solutions for the food industry, such as the product line HabasitLINK® g cleaning of conveyor lines. Here, Habasit sets high standards with the modular belt range HabasitLINK® Micropitch and the patent pending closure system Saniclip. The new innovative system allows for extremely simple maintenance processes and thorough cleaning, as Saniclip allows an opening and removing of modular belts from the line within seconds. Tests have proved that Saniclip works reliably even in humid or greasy environments as well as in areas with great temperature ﬂuctuations. Thorough cleaning processes and belt changes are possible in a short time-span without tools. Long downtime periods are now a thing of the past. blue for food transPort The new closure technology is currently

available for the belt types Micropitch M0870, M0873 and M0885, which offer different surfaces and structures for different transport uses – from smooth or slip-proof to a grid structure. The blue Micropitch modular belts enable safe transport even in small spaces thanks to their constructive properties and manage even the smallest transitions without any jerking. They can be moved even over the smallest transfer edges with a diameter of 6mm. The belts are made from high-strength plastics (POM) and are resistant to high temperatures. They allow transport speeds of up to 60m/ min. The Micropitch belts have proved their worth, for example in packaging processes in bakery and meat processing plants. Habasit also chose the colour blue for the belt generation Habasit CleandriveTM, which was developed for the support of sensitive hygiene applications in the food industry. The positive driven belts offer considerable advantages for hygiene sensitive production processes. The belts boast a completely smooth surface, with a cross

webbed back structure which perfectly adapts to the special gears, in order to guarantee positive drive and reliable belt performance. The Habasit CleandriveTM belts have a smooth, completely homogeneous belt surface and offer optimum cleaning possibilities. Habasit developed the concept HyCLEAN CIP for transport applications in the food industry, which links the core competencies of different transport belt variations (coated fabrics and homogeneous materials, extruded and injection moulded) as well as accessories and cleaning procedures. This allows for higher hygiene and product safety, as well as a lowering of water consumption and a reduction of cleaning costs, ideally complementing the Habasit CleandriveTM belts. Also in the field of fabric based transport belts, the market oriented belt manufacturer is following the ‘blue belt trend’ and has expanded its product range with its own blue belt varieties, which also comply to the high demands of the food industry not just in colour but also with their other properties, and possess the necessary certifications. Through additional edge sealing or edge protection, belt hygiene can be further optimised and the life span of belts can be considerably improved, especially with frequent cleaning.

HABASIT IS A LEADER IN CONVEYOR BELTS, PROCESSING BELTS AND POWER TRANSMISSION BELTS.

SLAT AND CONVEYOR CHAINS HabaCHAIN® slat and conveyor chains complete the portfolio for packaging technology which is being presented to trade show visitors in Düsseldorf. These are available in straight and curved executions and run on almost all systems and sprockets available on the market. They are fully compatible with industry standards, making them ideal for retrofitting. HABASIT GROUP - A ONE-STOP SHOP WITH THE WORLD’S BROADEST RANGE OF BELTING PRODUCTS Habasit, headquartered in Switzerland, is the leading company worldwide for conveyor belts, processing belts and power transmission belts for the food, textile, wood, paper, postal, materials handling and automotive industries. The extensive product range includes fabricbased conveyor belts, plastic modular

belts and chains, power transmission belts, timing belts and gearmotors. Habasit has over 30 affiliated companies, more than 70 representatives, and numerous service centers around the globe, ensuring excellent proximity to its customers. Our more than 3,300 employees provide customers with expert advice, products of the highest quality, and comprehensive, tailor-made solutions. Habasit is a family-owned joint stock corporation established in 1946. In 2011, the company achieved turnover of CHF 598.3 million. At Habasit, we are dedicated to optimizing our customers’ process performance results. Tailor-made belting products from Habasit go further, with all-in-one solutions that enhance productivity and efficiency. The Habasit name stands for outstanding products, optimal processing results, and a global network of over 300 partners delivering fast and professional support and service whenever and wherever it is required. H

Forfurther furtherinformation, information,please pleasevisit visitususatat For www.habasit.com.sgororsend sendanane-mail e-mailtotoinfo@habasit.com.sg info@habasit.com.sg www.habasit.com.sg

3649

Saniclip is the new innovative device for Quick belt opening and Easy belt Sanitation

Enquiry Number

PRECISE IN TRANSPORT, SIMPLE IN MAINTENANCE A further major product for packaging applications are the timing belts from the HabaSYNC® series. This product range also offers a wide choice of types. Their constructive properties and special coatings fulfil the food industry’s strict requirements. They are used in filling lines, converting machines or packaging lines in order to position products precisely and free from slippage. In order to carry out their tasks, the timing belts have precisely manufactured belt teeth, which mesh into fitting discs with the same gearing. In order to guarantee the accuracy of the belt run during applications in which a lateral or vertical load shifts the timing belt, belt arrangements made from thermoplastic polyurethane can additionally be attached on the belt teeth side. Thanks to the mechanical end compound HabaSYNC® Hinge Joint, the timing belts offer considerable benefits in the area of maintenance costs. Time intensive assembly operations and belt changes can be done carried out considerably quicker than with conventional connection methods and therefore clearly reduce downtime and changeover costs. The complete integration into the belt body means that no gaps emerge, and driver and coating can be used up continuously. The various coating options offered by Habasit also play an important role for packaging processes. The manufacturer offers a wide range of coatings for timing belts, which for create the required friction coefficient in order to handle products safely, and so that they are indexed correctly. Through additional processing steps such as milling or punching, belts and coatings can be further adapted to individual requirements and can be optimally configured. This way, they guarantee a reliable and synchronised product transport for a range of application areas in the food and packaging industry.

EDITOR’S NOTE 12

SafeTy firST

Once a niche segment, the halal food market has seen tremendous growth in recent years, driven both by the growing Muslim population, as well as the perception that halal food provides healthier options. You can find out more about this growing market in our special feature. (Pg 66) Food safety has remained in the spotlight with governments implementing different policies and exploring ways across the entire supply chain to instil better overall control. The US Food and Drug Administration has already announced a change in regulation to put the onus on food manufacturers and distributors to ensure proper contamination prevention during transportation. At the same time, there has been great debate in the US on ‘junk food’ advertisements. Over in Europe, the authorities are now reconsidering the traffic light nutritional labelling system after several members, led by Italy, have voiced their concerns over how the system may affect trading. There has also been some interesting development in the industry with many acquisition and partnerships involving Chinese food manufacturing companies. China has remained as a major player in the market with demand and consumption in the country expected to continue to grow. With the slow economy in the US and Europe, the developing markets in Asia are offering a lot of investment potential. This is especially true for the Southeast Asia region, where there is a sizeable population, but underdeveloped markets. Food manufacturers who have already established a presence in the region will have much to gain looking ahead.

managing director Kenneth Tan editor Wong Tsz Hin wongtszhin@epl.com.sg assistant editor Sherlyne Yong 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

senior circulation executive Brenda Tan brenda@epl.com.sg contributors Anneli Mattsson Christian Philippsen David W McNeece Didier Lacroix Edwin Bontenbal Faisal Ghaus Georg Zuzok James Chew Jon Elward Lauryn Bailey 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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Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

3631 Enquiry Number

Bangkok Thailand 11-14 June 2014

CAMA ASIA PACIFIC - camaasiapacific@camagroup.com - Tel. +662 207 2364

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

PAGE

3638

AARHUSKARISHAMN ASIA-PACIFIC

3648

BASF HUMAN NUTRITION (ENH) ASIA PACIFIC

3431

ENQ NO

ADVERTISERS

PAGE

3618

KALSEC INC

OBC

3628

KH ROBERTS PTE LTD

BENEO GMBH

IBC

3621

KHS ASIA PTE LTD

3330

BRADY CORPORATION ASIA PTE LTD

3626

KRONES AG

3631

CAMA GROUP

3633

MALAYSIAN INTERNATIONAL FOOD & BEVERAGE

3625

COGNEX SINGAPORE INC

TRADE FAIR 2014

3619

CONNELL BROS

3637

MULTIVAC PTE LTD

3634

EVERGREEN PACKAGING

3645

MYANMAR HORECA 2014

3433

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3523

PROPAK ASIA 2014

3636

FLOWCRETE ASIA SDN BHD

3623

PROPAK CHINA 2014

3639

FOOD & HOTEL ASIA 2014

3624

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

3635

FOOD INGREDIENTS ASIA-CHINA 2014

3643

SIAL CHINA 2014

3616

FOOD INGREDIENTS VIETNAM 2014

3505

SIDEL GROUP

3630

FORTITECH INC

4&5

3641

SYSTEM LOGISTICS SPA

3650

GNT

3620

TAIPEI INTERNATIONAL FOOD SHOW 2014

3640

GREEN HOUSE INGREDIENT SDN BHD

3646

TATE & LYLE SHANGHAI CO LTD

3647

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

67 7&9

6053

TCP PIONEER INCORPORATED

3632

THAIFEX - WORLD OF FOOD SAFETY 2014

10 & 11

3453

URSCHEL ASIA PACIFIC PTE LTD

3649

HABASIT FAR EAST PTE LTD

3622

HEAT AND CONTROL PTY LTD

3642

VIETFISH 2014

3436

HUGHSON NUT INC

3629

WACKER CHEMIE AG

3627

INTERPACK 2014

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

HEAD OFFICE

SINGAPORE EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206

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BUSINESS QuickBites

Asia Pacific’s Top News at a glance

Palsgaard Installs Margarine Plant With the pilot plant, the company will be able to help customers create new margarine recipes. Mühlenchemie Opens Pasta Pilot Plant The plant will verify the possible effects of enzymes and other additives before commercial production. McDonald’s Open First Vietnam Restaurant The restaurant features 350 seats and covers a total floor area of more than 1,300 sq m. Bühler Acquires Chinese Noodle Machine Maker With the acquisition, the company will be able to gain fast access to this promising growth market. Asia To Consume 70% Of Global Fish Production China is projected to account for 38 percent of global consumption by 2030. US FDA Aims To Prevent Food Contamination Shippers, receivers, and carriers will have to prevent the contamination during transportation. Statec Binder Opens Thailand Office The branch office in Thailand will be responsible for the company’s customers in Thailand and Vietnam. NZ Research Finds Great Demand For Certification Research shows that 75 percent of Chinese and 65 percent of Indian respondents rated food safety certification as very important. American Lorain Acquires Stake In Athena Based in the Shandong, China, the company has acquired majority stake in the France-based prepared foods manufacturer and distributor. Nestlé Signs Agreement With A*STAR The agreement will focus on areas such as nutrition, packaging, data analytics and biotransformation. Fonterra Raised Funds Through Bonds This is the second time the company has issued bonds denominated in Chinese renminbi. Kellogg To Build Malaysian Plant The new facility will increase the company’s Pringles production capacity in the Asia Pacific markets

Palsgaard Installs Margarine Pilot Plant SINGAPORe: Emulsifier manufacturer Palsgaard has announced that the company is in the process of installing a margarine pilot plant at its facilities in Singapore. According to Haydee Carlos, MD of Palsgaard AsiaPacific, the pilot plant will allow the company to offer the same service to margarine manufacturers in Asia as in Europe and the Americas. The company will help manufacturers test and develop margarine and shortening products, such as low-fat puff pastry margarine with only 35 percent fat or low-fat spreads with only 10 percent fat or high-ratio shortenings. The FH Scandinox manufacturing plant is a ‘mini factory’ with two tube chillers and two pin machines, and has a capacity of 60 kg of margarine per hour. The set-up of the plant makes it possible for the company’s application technologists to simulate the customer’s own production equipment—regardless of what type of margarine the manufacturer is producing, be it liquid or brick margarine for household use or professional margarines. With the pilot plant, the company will be able to help customers create new recipes for various types of margarine, which meet customer demands and even tailor them to the customer’s own setup. The company already has a bakery application laboratory in Singapore that includes an electric dough roller machine for puff pastry, which allows the company to test the effect of its margarine emulsifiers in their final application.

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ASIA PACIFIC FOOD INDUSTRY MARCH 2014

Mühlenchemie Opens Pasta Pilot Plant

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AhReNSBURG, GeRMANy: Mühlenchemie has opened a new pilot plant to offer pasta manufacturers an additional service. The pasta laboratory in Ahrensburg, Germany, will help customers verify the possible effects of enzymes and other additives on noodle products before the start of commercial production. The pilot plant will simulate the industrial production process. The market for pasta and noodle products is expanding rapidly worldwide. The quality of the raw materials and the equipment used in production are as diverse as the shapes and colours of the resulting noodles. I n o rd e r t o enhance the quality of pasta made from hard or soft wheat, or mixtures of the two, manufacturers have to take numerous parameters into account. For example, the specific use of enzyme systems, ingredients or additives can improve the bite of the products, reduce their stickiness, cooking losses and breakage, or adjust the colour of the pasta. Besides computer-controlled mixing and extrusion under vacuum, the equipment permits temperature adjustment and measurement and documentation of pressures. In the automated climatic chamber, temperature profiles, moisture content and the direction of the air flow can be simulated according to the customer’s instructions. With a continuous output of 70 kg of pasta per hour and a minimum quantity of 10–15 kg of the end product in each test, the company closes the gap between laboratory-scale testing and commercial production. The equipment makes it possible to formulate targets together with the customer and minimise the risk involved in transfer to the production plant.

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QuickBites MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

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Did you know?

“A six year-old boy in the UK was expelled from school for bringing junk food.”

McDonald’s Opens First Vietnam Restaurant hO ChI MINh CITy, VIeTNAM: McDonald’s has announced the opening of its first restaurant in Vietnam, which also marks the 10,000th restaurant for the chain in the Asia Pacific, Middle East, and Africa region. The restaurant, the first drive-thru in Vietnam, is located at the roundabout at intersection of Dien Bien Phu and Nguyen Binh Khiem Streets in District 1. It features 350 seats and covers a total floor area of more than 1,300 sq m. In addition, the McPork line of burgers will be launched at the restaurant to reflect local Vietnamese tastes. Henry Nguyen, founder of Good Day Hospitality and developmental licensee of Vietnam, says, "The opening of our first restaurant in Vietnam is just the beginning of a journey with our customers. We will work hard to continually stay relevant to our customers' needs and exceed their expectations.”

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Bühler Acquires Chinese Noodle Machine Maker UZWIL, SWITZeRLAND: Bühler has acquired an 80 percent stake in Yaoxian Machinery Guangzhou, a Chinese company with a foothold in Southeast Asia in the market for Asian pasta production systems. The Chinese company, headquartered in Guangzhou, manufactures production lines and system components for making Asian pasta. It covers both the instant and the non-instant noodles market segments. Beside production lines for making popular deep-fried instant noodles and stick noodles (Chinese spaghetti) from wheat flour, it also supplies plants for producing the non-deep-fried instant noodles plus lines for making rice flour noodles. Most of its output is exported to customers in Southeast Asia. Across the world, more than 11 million metric tonnes of Asian pasta is produced annually on an industrial scale. For making this quantity, some 200 new production lines are required every year. The acquisition enables Bühler to gain fast access to this promising growth market. The Chinese company’s operations will be integrated as a separate ‘Asian Pasta’ market segment in the Pasta & Extruded Products business unit of the Food Processing division. In an initial stage, the company will offer solutions primarily in China, Southeast Asia, and on the Indian Subcontinent, then gradually expand into additional regions.

___________________________________________________________________ Enquiry No: 0203

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

CREATING TOMORROW’S SOLUTIONS

Asia To Consume 70% Of Global Fish Production

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According to the projections, 62 percent of food fish will come from aquaculture by 2030 with the fastest supply growth likely to come from tilapia, carp, and catfish. Global tilapia production is expected to almost double from 4.3 million tonnes to 7.3 million tonnes a year between 2010 and 2030.

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WAShINGTON, US: Aquaculture—or fish farming— will provide close to two thirds of global food fish consumption by 2030 as catches from wild capture fisheries level off and demand from an emerging global middle class, especially in China, substantially increases. According to the Food and Agricultural Organization, at present, 38 percent of all fish produced in the world is exported and in value terms, over two thirds of fishery exports by developing countries are directed to developed countries. A major and growing market for fish is coming from China, which is projected to account for 38 percent of global consumption of food fish by 2030. China and many other nations are increasing their investments in aquaculture to help meet this growing demand. Asia—including South Asia, Southeast Asia, China and Japan—is projected to make up 70 percent of global fish consumption by 2030. Sub-Saharan Africa, on the other hand, is expected to see a per capita fish consumption decline of one percent per year from 2010 to 2030 but, due to rapid population growth of 2.3 percent in the same period, the region’s total fish consumption will grow by 30 percent overall.

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

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US FDA Propose Rule To Prevent Food Contamination MARyLAND, US: The US Food and Drug Administration has proposed a rule that would require certain shippers, receivers, and carriers who transport food by motor or rail vehicles to take steps to prevent the contamination of human and animal food during transportation. Part of the implementation of the Sanitary Food Transportation Act of 2005, the proposal marks the seventh and final major rule in the FDA Food Safety Modernization Act’s (FSMA) central framework aimed at systematically building preventive measures across the food system. The proposed regulation would establish criteria for sanitary transportation practices, such as properly refrigerating food, adequately cleaning vehicles between loads, and properly protecting food during transportation. The proposed rule would apply to shippers, carriers, and receivers who transport food that will be consumed or distributed in the US and is intended to ensure that persons engaged in the transportation of food that is at the greatest risk for contamination during transportation follow appropriate sanitary transportation practices. The proposed rule would not cover shippers, receivers, or carriers engaged in food transportation operations that have less than US$500,000 in total annual sales. In addition, the requirements in the proposed rule would not apply to the transportation of fully packaged shelf-stable foods, live food animals, and raw agricultural commodities when transported by farms. The requirements would also not apply to shippers, receivers, or carriers who are engaged in transportation operations of food that is transhipped through the US to another country, nor to food that is imported for future export and that is neither consumed nor distributed in the US. ___________________________________________________________________ Enquiry No: 0205

Statec Binder Opens Thailand Ofﬁce GLeISDORF, AUSTRIA: Statec Binder has announced the opening of a branch office in Thailand which will be responsible for the company’s customers in Thailand and Vietnam. The branch office will be responsible for sales, customer service for new projects, aftersales service for existing customers, support for installing and commissioning of new plants and plant specific training. The company’s Thailand team is made up of professionals with previous experience with packaging machines and bag palletisers while working for international companies. ___________________________________________________________________ Enquiry No: 0206

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New Zealand Research Finds Great Demand For Certiﬁcation CANTeRBURy, NeW ZeALAND: Research from Lincoln University’s Agribusiness and Research Unit (AERU) suggests that consumers in emerging markets show greater discernment when purchasing food, and in ways not entirely expected. The study assessed Chinese, Indian and UK consumer preferences and willingness to pay for particular attributes in New Zealand food. China and India are two rapidly growing export markets from which New Zealand is becoming increasingly reliant. For instance, agricultural exports to China more than tripled between 2008 and 2012, with dairy exports alone witnessing a five-fold increase. For India, agricultural exports have also increased dramatically. The research found that 75 percent of Chinese and 65 percent of Indian respondents rated food safety certification as very important among a range of New Zealand product attributes, compared to just 41 percent of UK respondents. It’s thought that underlying this notable difference may be a greater trust by UK consumers in food chain regulation and compliance. As such, the research showed a much greater overall willingness by Chinese and Indian consumers to pay more for a product with food safety certification compared with UK consumers. For example, according to the research, Chinese consumers are willing to pay 74 percent more than the normal price for dairy products with food safety certification, while Indian consumers were willing to spend up to 77 percent more for lamb products with food safety certification.

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ASIA PACIFIC FOOD INDUSTRY MARCH 2014

American Lorain Acquires Majority Stake In Athena LINyI, ChINA: American Lorain, an international processed snack foods, convenience foods, and frozen foods company based in the Shandong Province, China, has announced that it has acquired 51 percent share capital in Athena, a France-based prepared foods manufacturer and distributor with a diversified product portfolio, including chestnuts, bean sprouts, as well as a variety of other Asian imported food products, for an aggregate cash consideration of €1.5 million (US$2.03 million).

The latter was founded in 1968 and currently operates two factories based in France and one factory in Portugal. The France operation owns two highly automated production lines, while the Portuguese factory, established in 2013, is located near Portugal's main chestnut producing region, which is essential to the sufficient supply of raw materials, given the falling chestnut output in Europe in recent years. The company is currently one of the largest suppliers of Asian foods to French supermarket chains and has a variety of imports such as coconut milk, noodle, soy sauce, and rice paper from countries including China, Thailand, and Malaysia. The company sales channel covers over 80 percent of the supermarket chains in France and besides sales generated

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under its own brand, it is also a main supplier for private brand chestnuts, bean sprouts and imported Asian food products for big supermarkets, such as Carrefour and Auchan in France.

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know? “A group of French chefs is threatening to ban

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cameras and mobile phones after diners have been focusing more on taking pictures than enjoying their food.”

Nestlé Signs Agreement With A*STAR VeVey, SWITZeRLAND: Nestlé has entered into a strategic partnership with the Singapore government’s Agency for Science, Technology and Research (A*STAR) with the goal of setting up global research programs in food science and technology. The agreement will focus on areas such as nutrition, packaging, data analytics and also biotransformation— the use of natural processes, such as fermentation, to transform raw materials into ingredients with nutritional or functional benefits. The agreement will allow the company to further expand its expertise in areas of biotransformation including fermentation, enzyme technology and probiotics, and to develop superior

technology solutions to meet consumer expectations. Though used in hundreds of food products across the world, many Asian products in particular are based on biotransformation processes such as fermentation including, for example, tempeh—made from fermented soy beans—and kimchi, fermented vegetables with chilli particularly popular in Korea. Biotransformation, which can take the form of fermentation and the use of enzymes and probiotics, can make products more digestible, improve their bioavailabiliy and extend their shelf-life. The company’s products made using the natural fermentation process include Maggi Liquid Seasoning based on wheat gluten fermentation, and Maggi bouillon cubes in West Africa, based on soya fermentation.

Fonterra Raised Funds Through ‘Dim Sum’ Bonds AUCKLAND, NeW ZeALAND: Fonterra has announced that it has raised RMB1.25 billion (US$207.45 million) through a five year ‘dim sum’ bond issue (Chinese renminbi raised offshore) as part of its ongoing commitment to developing its China business. The company’s CFO, Lukas Paravicini, said the funds raised from the dim sum bond issue will be used to further strengthen and support the growth of the company’s businesses in China. “Along with refinancing some of our existing China operations, we will also be using funds to support further growth in this market. This will include the further expansion of our consumer, foodservice and farming operations,” he said. The company’s president, Greater China & India, Kelvin Wickham, said the co-operative has had a strong focus on driving growth in both volume and value as it develops its integrated business model in China. “The renminbi bond issue will support the growth of our whole business, and in particular our consumer brands business which are a key focus for growth given it is at an earlier stage of development,” he added. This is the second time the company has issued bonds denominated in Chinese renminbi. The first time was in 2011 when it became the first Australasian company to tap the dim sum market.

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ASIA PACIFIC FOOD INDUSTRY MARCH 2014

INDUSTRY & MARKET

Did you know?

“Researchers at a US military lab has developed a pizza that can stay fresh for three years”

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Kellogg To Build Malaysian Plant MIAMI, US: Kellogg has announced that it will build a new snacks manufacturing facility in Malaysia, as part of its recently announced Project K four-year efficiency and effectiveness program. The project is unlocking cost savings that the company will invest in its strategy and grow its business. Through the project, the company is strengthening its existing business in core markets, increasing growth in developing and emerging markets, and driving increased value-added innovation. The new facility, in Bandar Estek, Negeri Sembilin, will increase the company’s Pringles production capacity in the Asia Pacific markets, and create at least 300 jobs, locally. The facility is expected to be operational from mid-2015. It will be a regional snacks hub initially producing halal certified Pringles and in the future, halal certified foods from the company’s snack brands for Malaysia and other Asia Pacific markets.

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Singaporean Company Showcases Antibiotics Alternative In Chicken Rearing SINGAPORe: Kee Song Brothers Poultry, a Singaporean company, has released the results of its study which prove that an alternative technology can be used in place of antibiotics in chicken rearing. As part of the research, the company invited six international companies to take part in the experiment from May to August 2013, which involved the breading of 180,000 chickens at its farm in Johor, Malaysia. The technology uses the Singaporean strain of lactobacillus, which is isolated by Otemchi Biotechnologies. The company looked at the properties of the Singapore strain and found that it can be more effective compared to lactobacilli from Japan, Taiwan, the US, Australia and European countries. The findings from the six companies showed that their chickens had a survival rate of 98-99 percent, as compared to normal-grown chickens with antibiotics, which have survival rates averaging around 95 percent. Antibiotics are widely used by poultry famers to prevent disease among the poultry and as growth promoters to yield plumper chickens. However, in a deviation from the trend, the US Food and Drug Administration announced in December 2013 that all farming will be required to eliminate the use of antibiotics in farm animals within three years. Among other positive findings, there were zero cases of chickens infected with cocci, a pathogen that causes coccidosis, which is prevalent in chicken farms throughout the world.

The disease causes diarrhoea, slower growth and even fatality among the birds. Droppings from the lactobacillusfed chicken have been used to produce a fertiliser which can help vegetables

and fruits grow. The company was able to grow lettuce, which requires a temperate climate, using the droppings at its farm in Malaysia.

Hampton Creek Secures Additional Funding

the production of healthier food at a lower cost, starting with the safe and sustainable option of the conventional chicken egg. “Technology enables everyone to have more options to better our future together. To keep up with all the demands for the growing global population, we need to be more efficient, more environmentally friendly, and have more quality and affordable choices,” said Mr Li. CEO and founder Josh Tetrick said, “We live in a time where the unhealthy choice is dirt cheap and convenient. And the healthy choice is pricey and inconvenient. When my dad walks the grocery aisles to buy mayo or chocolatechip cookies or eggs, the inputs that make them possible often come from bizarrely unhealthy places. Our goal has always been to build a company that brings healthier and affordable food to everyone, everywhere. Solving a problem means actually solving the problem for most people – not just the folks that can afford to pay US $5.99 for organic eggs. We are thrilled to have such world-class investors joining forces with us.”

CALIFORNIA, US: Hampton Creek, a food technology company, has announced that it has completed a US$23 million Series B financing round. The financing was led by Li Kashing’s Horizons Ventures and includes participation from Jerry Yang and AME Cloud Ventures, Ali and Hadi Partovi, Jessica Powell of Google, Scott Banister, and Ash Patel. Early investors Khosla Ventures, Collaborative Fund, and Kat Taylor and Tom Steyers’ Eagle Cliff also participated. The company has received a total of US$30 million in funding to date. The company will use the funds to accelerate its rapid growth in North America, expand its operations to Asia, pursue strategic partnerships, and grow their team. The company has built a unique technology platform to enable

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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. ®

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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. ®

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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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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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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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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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PRODUCT HIGHLIGHTS

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

Theegarten-Pactec: Flowpack Machine The FPC5 horizontal flowpack machine by Theegarten-Pactec brings one of the HCW4’s features into continuous wrapping operation. Any individual products that are not wrapped or spliced will be rejected before reaching the wrapping unit. The machine has three grouping units, each equipped with its own servo motor. The flexibility and capacity of the design serves as a buffer and absorbs any empty cycles. Products are removed from the removal wheel while wrapping materials are fed in there simultaneously. This method of organising the wrapping process minimises the number of transitions, ensuring particularly gentle handling of the products, with wrapping capacity from 1,300 to 1,500 operating cycles per minute. ___________________________________ Enquiry No: P220

Multivac: Traysealer

Sollich: Bar Production Line

Sollich’s new Conbar production line comes in two different executions with slitting, spreading and cutting station for the production of candy and cereal bars. The design of the line allows much easier cleaning and is extremely user-friendly. The product range which can be produced with the line has been extended. Diverse cooling tunnel types with polyurethane and stainless steel covers will be presented in combination with forming and enrobing lines. The line is suitable for products made from fatty masses, soft and hard-boiled sugar masses, aerated fatty and sugar masses, and a wide variety of mixtures containing nuts and cereals. In addition, the line can be extended with mixers, cooling tunnels, cutting plants and chocolate filling equipment. ______________________________________ Enquiry No: P221

RPC Bebo Plastik: Food Container

The T 600 traysealer from Multivac is a machine in the mediumoutput range that can seal up to 40 trays per minute. The machine is flexible in terms of the types of pack it can produce. The model can be used to produce MAP packs with and without LID film, Isopak skin packs and packs with Slicepak concept. The trays are denested by the company’s tray denester, which is lightweight in construction and simple to handle. The denester complies with the company’s hygienic design and is ideal for use in high-risk areas. It can be converted to different tray formats easily, providing further flexibility. The infeed of the trays is provided by a drag-chain conveyor that positions the trays precisely at the tray gripper of the traysealer. The trays are filled by a filler that is suitable for gentle filling of sensitive foodstuffs, which cannot be pumped. The dosing output is in the range of 30 to 60 cycles per minute.

RPC Bebo Plastik has introduced a versatile and user-friendly re-closable food packaging concept for a variety of applications, including soups, sauces and ready meals. The Bebo Twist container can be specified in either mono or multilayer polypropylene and with a variety of decoration options to meet individual customer requirements. The thermoformed tub incorporates thread segments in the seal flange which securely lock with the inner thread flights on the injection moulded PP lids to combine easy and reliable opening and closing with an accurately fitting lid that keeps product safe between uses. The high-barrier version features an EVOH layer that provides an effective barrier against oxygen ingress for an extended ambient shelf life. It also delivers the necessary strength to allow hot fill, pasteurisation, sterilisation and aseptic filling.

__________________________________ Enquiry No: P222

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PRODUCT HIGHLIGHTS

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

Multivac: Traysealer

Sollich: Bar Production Line

RPC Bebo Plastik: Food Container

__________________________________ Enquiry No: P222

_________________________________ Enquiry No: P223

NOVEMBER/DECEMBER ASIA PACIFIC FOOD INDUSTRY 2012MARCH ASIA PACIFIC 2014 FOOD INDUSTRY

PRODUCT HIGHLIGHTS 29

Ishida Europe: Multihead Weigher

Ishida Europe’s RV weigher combines higher weighing speeds–some 15 percent faster than previous ranges with the introduction of more responsive radial feeder drives that create faster and smoother product flow–with consistent weighing at close-to-zero giveaway. An improved user interface includes a touch screen for quicker and easier set up, while the machine can also be operated remotely via wireless access with tablets, androids and smart phones. Enhanced security features include fingerprint verification access. The hygienic design, with a robust construction, enables the weigher to operate reliably even in the most difficult environments. A new power management system provides three power modes, which help deliver 20 percent lower power consumption.

Bosch Packaging Technology’s TFC 5532 is a thermoform, fill and seal machine with a unique labelling system that offers customers high output and design flexibility for their hygienic packaging applications. The machine is suitable for liquid and viscous food such as yoghurts, desserts and fresh products which require extended shelf life. The machine’s extended 4 x 6 cup configuration enables a high output of up to 43,200 cups per hour and handling of various cup sizes ranging from portion packs up to dessert cups. The machine is available for clean and ultra-clean hygienic packaging. In addition, it can handle hot-fill applications and products with particulates of up to 25 mm in diameter. A core feature of the machine is the company’s patented inmould labelling system, which minimises the space requirements. ______________________________________ Enquiry No: P229

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Enquiry Number

3619

______________________________________ Enquiry No: P228

Bosch: Thermoform Machine

PACKAGING & PROCESSING

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

THERE HAVE BEEN GROWING CONCERNS OVER THE SAFETY OF FOOD AND BEVERAGE PRODUCTS. ENSURING THAT PACKAGE LABELS ACCURATELY DESCRIBE THEIR PRODUCTS IS VITAL FOR BOTH THE MARKET AND MANUFACTURER. BY DiDieR lacRoiX, SENIOR VP, INTERNATIONAL SALES & SERVICES, COGNEX ALLERGEN management plays an important role in the packaged foods industry. Milk, eggs and peanuts are common allergens that can cause adverse reactions in individuals. Manufacturers therefore, have to take care to avoid labelling mix-ups that could lead to expensive recalls or potential lawsuits. To achieve this, a producer of sauces scans each label after the latter has been affixed on the packaging. This ensures that it matches the packageâ&#x20AC;&#x2122;s contents. The facility produces 30 different stock keeping units (SKUs) at a speed of up to 265 bottles per minute. When there is a changeover on the line to manufacture another product with a different SKU number, the corresponding labels are manually loaded into the filling machine. human eRRoR There are rare occasions, however, where the machine operator may load an entire set of incorrect labels. This could be accidental due to fatigue and carelessness, or on purpose (for example, by a disgruntled employee). A scenario could also arise where a few wrong labels might be accidentally mixed into the batch. To prevent such errors from taking place, the manufacturer initially deployed laser-based barcode scanners.

They served the purpose of reading the 1-D barcode on each label and sending the results to the programmable logic controller (PLC) that runs the machine. Due to limitations in the technology however, the scanners could only read codes that were located within a small field of view. With each SKU, the location/position of the code on the label also tends to vary, which made reading challenging. This meant that the laser scanners had to be adjusted each time the product line was changed, requiring a considerable amount of human

The readers can provide integrated and controllable modular lighting and optics.

peRFoRmance impRoVement The reader can also utilise an algorithm that incorporates a technology which is designed for handling challenging linear barcode-reading applications on fast-moving production lines. Such

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resources from the technical support team. Technical staff were constantly activated to make adjustments to the laser scanners and often struggled to troubleshoot the no-read failures. That was when the company started to consider image-based code reading technology. The basic idea behind image-based technology is that the reader uses a series of algorithms to process a captured image. This makes it easier to read the codes regardless of their orientation or print quality. An ID reader with 800 by 600 pixel image resolution can view the entire label and easily read the code, regardless of the latterâ&#x20AC;&#x2122;s positioning. If the reader comes with built-in Ethernet, it will be able to communicate easily with a PLC.

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

jody o'dea, Hanoi, Vietnam

Codes and printed information, such as batch numbers, manufacturing and expiry dates, can go a long way in helping manufacturers remove tainted products off the shelves.

Securing The Supply chain Barcodes and 2-D codes have an important role in ensuring supply chain security.When printed onto packaging, they allow the food manufacturer to keep track of products during production and after they have left the facility. This is important as the manufacturer will be able to know where and when the items changed hands in the distribution channels.They can also determine which parties were involved in each transaction. In this manner, counterfeit products can be prevented from entering

the supply chain. Product tracking comes in useful as well, in situations where a product recall is made. An example is Danone Dumex, which recalled its infant formula in a few countries last year, due to concerns over whey protein bacterial contamination. Codes and printed information, such as batch numbers, manufacturing and expiry dates, can go a long way in helping manufacturers to remove tainted products off the shelves. ID readers therefore, are an important part of the

equation as they provide a means of reliable information capture, even on high-speed production lines.

Ginny, US

readers can provide integrated and controllable modular lighting and optics. The manufacturer started off by replacing one of the laser scanners with an ID reader. Immediately, the imagebased reader virtually eliminated read failures and delivered successful read rates of more than 99.9 percent. Since then, three other scanners on that line were replaced with ID readers, along with those on three other manufacturing lines. The readers have since significantly improved the efficiency of the packaging lines. In the past, the technical team had to spend much time adjusting laser scanners. They also had to deal with the numerous bottles with good labels, that the laser scanners were incapable of reading. Today, the image-based ID readers have resolved these problems by ensuring near-perfect read rates. They are also easy to install and maintain. Since adjustments are no longer required for product changeovers, the technical staff are freed to perform their other duties.

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

Technological

innovaTion

It is important for food producers to ensure that the correct label is used.

Equipped with four cameras, the system can collectively view the entire surface of a cylindrical bottle, regardless of its position. Specialised machines are sometimes created for the purpose of checking products within bottling or packaging lines. A manufacturer that designs and produces such devices, invests in innovative and advanced solutions to meet the demands of the food and beverage industry.These machines can be used for inspecting items such as bottled water, wines, beer, milk and fruit juices. Vision technology made it possible to develop a 360 degree bottle inspection system that is capable of constructing an accurate final image, from four different cameras that are placed on a production line. By adopting a three-dimension-

al reconstruction method, it is possible to generate a one-dimensional image of a bottle, allowing label checks to be performed as if the product was flat.This eliminates the principal weakness of many 360 degree inspection systems on the market, which are based on rotating the bottle to inspect it. Equipped with the four cameras, the system can collectively view the entire surface of a cylindrical bottle, regardless of its position. The software processes the four images and displays them as a single one. It also compensates for any variations in position due to movement along the line. The software eliminates the typical costs that

are required to maintain the mechanical parts, normally needed to rotate the containers for inspection in other systems. In this manner, the complexity of maintaining the production line is reduced, while lowering costs and increasing production rates. Areas of inspection range from identifying scratches or tears to labels, to checking print quality. Barcodes and 2-D codes can also be read. Using the technology, food and beverage manufacturers can achieve quality control (QC) inspections at a rate of 10,000 to 50,000 bottles per hour.

Right FRom the StaRt Ensuring that the correct label is on a package is especially important to baby food producers. Each element for the packaging of a container is produced individually by the packaging manufacturer and is sent back to the customer to be filled. The transparent lid has a label affixed to it that describes the contents and flavour. It is important that each delivery to the client contains the correct labels. The challenge however, is that there are instances where labels may be incorrect. This could be due to wrong labels that have been mistakenly delivered by the supplier. To deal with this problem, the packaging manufacturer had to find a solution to protect its reputation and that of its customer, as well as to ensure consumer safety. The production facility operates 24/7 and is capable of producing different types of products. This also means that any product changeover needs to be carried out with minimum downtime. Given the nature of these challenges, the facility turned to machine vision for a solution. Part of the reason is attributed to the fact that human-eye inspections would not be viable on such high-speed lines. The solution had to satisfy several

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with conSumeR health at Stake, companieS cannot aFFoRD to be negligent when it comeS to coRRectly labelling theiR pRoDuctS. criteria. Each production session involves two lines of lids passing along a conveyor belt. Each line is labelled with the same set of label stickers that indicate the flavour and list of ingredients of the product. As the lids are rotated constantly, this creates complications for the vision system. Once labelled, the lids need to be verified before they are packed and delivered to the client. Given these needs, the vision system had to be able to acquire and remember detailed label information to ensure zero faults. technological help The solution also needed to have the flexibility to permit changes to both the products as well as the packag-

ing’s graphics and colours. Besides this, it had to allow for changing environmental conditions such as light and temperature. The system also needed to be sufficiently simple to use, to allow personnel with limited experience to learn to operate the software autonomously; and to make simple changes without affecting the system’s operational reliability. The solution was eventually based on a machine vision system. Both lines on the conveyor are each equipped with a camera that is connected to a computer. Advanced vision tools provide a simple interface that displays product images. This allows the labels to be recognised and assessed. The program memorises and recognises an area of text and certain

aspects of a label, as well as the latter’s position on the lid. If an inspected item does not correctly correspond to the stored image on the system, it is immediately rejected. Using this method, the system ensures zero defects and also reduces the number of false rejects to a negligible amount. In addition, it is not necessary to perform any complex parameter configurations, which ensures ease-of-use. With consumer health at stake, companies cannot afford to be negligent when it comes to correctly labelling their products. Image-based/ vision technology can help manufacturers to meet market expectations, by ensuring that products fulfil market requirements. With just a small investment in cutting-edge technology, product quality can be raised to a whole new level. For more information, ENTER No: 0240

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PACKAGING & PROCESSING

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

GoinG Portable With label PrintinG

The world has been moving Towards mobile Technology and The same is True for label prinTing. however, can mobile prinTers compleTely replace sTaTionary ones and whaT benefiTs do users sTand To gain? by James CheW, regional manager, souTheasT asia and souTh asia, daTamax-o’neil

As for connecting the two gadgets: the latest mobile printers come with several connectivity options, including serial and USB ports, as well as Bluetooth and Wi-Fi wireless options. And most commonly, up to around 99 percent of the time, users choose to pair their mobile computers with a mobile printer via a Bluetooth connection. Strictly speaking though, mobile printing is just one small part of the equation in the automatic iden-

mobile label printing is quite an established teChnology by noW, and many people have enJoyed its benefits.Who are some of its Common users and What are the uses? Label and receipt printing cuts across a variety of markets, as do the users who find mobile printing useful. One of the largest users is the public service sector’s various government agencies. Applications include field service in the form of utilities meter reading/billing and issuing of parking tickets. Apart from that, several segments of the fast-moving consumer goods

Manuel Iglesias, Olympia, US

What is mobile printing and hoW does it Work? Mobile printing is a generic term for the ability to print labels or receipts without being physically connected or constrained to a fixed location. For mobile printing to happen, three components need to be present: a device to generate the print job, a method of connection, and a printer, of course! The device that a user generates a print job with is typically an ultra-rugged mobile computer that can withstand the most extreme conditions. Similarly, mobile printers are made to be ultra-rugged so as to ensure printing needs are met reliably each time, even if dropped from a height numerous times.

tification and data capture (AIDC) ecosystem, and it requires other technologies (such as integrated wireless mobile computing system) to meaningfully manage data and enhance performance.

Edvvc, London, UK

Since the 70s, mobility has been the natural progression or even a necessary ‘rite of passage’ for technology development. The earliest prototype of a mobile phone, portable computer, and the invention of the Walkman are examples that come to mind most readily. That same idea has since been implemented to many other consumer and manufacturing products, affording much convenience, productivity and pleasure to our lives today. In the world of label or receipt printing, users have also been enabled with freedom from wires, with major players all providing mobile printing options. Here, we take a closer look at what mobile printing entails, including the benefits it brings to the various industries it serves, as well as users’ changing needs.

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

PROCESSES AND PACKAGING LEADING TRADE FAIR DüsselDorf, Germany

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under What CirCumstanCes Would you reCommend mobile label printers? Can they replaCe stationary ones entirely? Label printers are very much recommended according to application-type. While the concept of portability has been the trend for gadgets in general, there are other important factors to consider when choosing a label printer. Briefly, these include print volume, operating environment, size of media, colour vs black/white, thermal or inked printing, and even considerations of the scanners that will be used to read the labels.

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(FMCG) supply chain also frequently use mobile printing of labels and receipts. Whether it is tracking the movement of cartons, pellets and inventory fresh out of a manufacturing plant, monitoring route accounting of goods during direct store deliveries, or managing field service technicians’ status, each function enjoys increased accuracy, convenience and productivity with the adoption of mobile printing infrastructure. Closely related to the FMCG industry is the retail sector, which also benefits greatly from the implementation of mobile printing devices. The ability to print bar code labels on demand while in the store aisles instead of at a centralised location results in less wastage, both in time and media (from printing wrong labels). Last but not least, mobile printers offer healthcare providers the ability to print customised labels for medication in its pharmacies and patient wristbands in wards.

2014-01-20 interpack 2014_International_Food_80 x 240 Satzspiegel_Asia Pacific Food Industry_4c_2992

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PACKAGING & PROCESSING

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

hoW do you think usersâ&#x20AC;&#x2122; needs for mobile printing are Changing, and hoW are label printer manufaCturers responding to them? For most business owners, decisions are driven by profit margins and cost management. As consumer electronic products such as smartphones and tablets become more powerful and affordable, these gadgets have begun to replace the ultra-rugged mobile computing systems. Naturally, label printer manufacturers then need to offer bridging platforms for the devices on respective operating systems (such as iOS and Android), and these applications could take some time to develop. The migration must be fuss-free and reliable, and cannot interrupt a businessâ&#x20AC;&#x2122; operations.

the ability to post a reCord eleCtroniCally and generate a reCeipt on-the-spot eliminates many issues, suCh as inaCCuraCies due to illegible handWriting and misplaCement of slips of paper.

Label printer manufacturers need to offer bridging platforms for the devices on respective operating systems (such as iOS and Android).

Kenny Louie, Vancouver, Canada

One of the common problems that the mobile printer addresses well is that of human error in the field, warehouse, or retail shop-floor environment. Traditionally, businesses rely on paper-based manual record keeping, which is simple and low-cost to maintain. However, inaccuracies occur for a variety of reasons such as illegible handwriting, misplaced slips of paper or poor memory. The ability to post a record electronically and generate a receipt on-the-spot eliminates any of these issues. Other than that, the mobile printer allows a worker better efficiency since no time is spent on travelling to collect batch printed labels. Printing on demand and on-the-go also minimises the chance of mistakes and wastage. To keep mobile printers portable, there is a trade off to the size of print outs and colour options. Another limitation of mobile printers is high volume printing, making them unsuitable for businesses that print large batches at a go. For these requirements, stationary printers are still relevant in the market.

Additionally, users continue to request for mobile printers that are smaller, lighter and faster than existing models. Without a doubt, mobile printing manufacturers that can offer any or all of these features in their future products will then take the lead in the market. For more information, ENTER No: 0241

PACKAGING & PROCESSING

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

GoinG Portable With label PrintinG

Manuel Iglesias, Olympia, US

tification and data capture (AIDC) ecosystem, and it requires other technologies (such as integrated wireless mobile computing system) to meaningfully manage data and enhance performance.

Edvvc, London, UK

PACKAGING & PROCESSING

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

Food and beverage producers have to ensure compliance with ever more complex and codiFied national, regional and international regulations. more oFten than not, the Floor is a vital component that tends to be overlooked. by DaviD W McNeece, international marketing & business development manager For Flowcrete group The rules that food and beverage producers have to comply with are becoming ever more complex and codified as the combination of national, regional and international regulations increases. In large part, this is because the hazards inherent in food production have multiplied as a result of growing populations requiring more intensive production processes on a larger scale. To reduce the risks from contaminated foodstuffs, producers need to ensure that as their production facilities expand, the hygienic integrity of their products continues to be safeguarded. The food and beverage industry in Asia, in particular, is facing increasing calls to comply with the latest regulations from governments, international health authorities and end users who want to minimise health concerns and secure food supply chains. While many nations in Asia have precisely set out guidelines and laws, others do not, high hygiene standards based on benchmarks from international bodies such as the Food and Agriculture Organization (FAO), International Food Safety Authority Network (INFOSAN) or the World Health Organisation (WHO), must still be maintained to avoid disease outbreaks and to guarantee the trust of international buyers. Alongside national laws and international organisations, governments across Asia may also use the rules laid

out in best practise guidelines such as the Hazard Analysis of Critical Control Points (HACCP), or the Good Manufacturing Practice (GMP), to define the standards that food producers must adhere to. Commentators on the global food industry have noted that access to the food export market will increasingly depend on the capacity of producers The hazards inherent in food production have multiplied as a result of growing populations.

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to meet regulatory requirements, with the most lucrative markets typically also having the most sophisticated and demanding regulations. To improve market access and maintain a competitive edge, exporters must be willing to meet these regulations. Ensuring a sanitary environment is a crucial aspect of many nations’ food safety litigation. For example, Malaysia’s Food Hygiene Regulations (2009) state that “food premises must be maintained at all times in a good, clean and tidy condition”, while Singapore’s Sale of Food Act forbids selling food that has been manufactured, prepared, preserved, packaged or stored under “insanitary conditions” that might contaminate food or render it unfit for consumption. The regulations covering food production will typically include rules on the design, maintenance and management of any facility involved with the production, processing and storage of food or beverages, giving the operators of these facilities a lot of benchmarks to hit. The FAO’s General Principles of Food Hygiene, for example, states that the facility’s design should minimise contamination and that surfaces are “durable and easy to maintain and clean”.

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

woodleywonderworks

Floor The priNciple FacTor There are a number of steps that building operators can take to sufficiently prevent the growth and propagation of pathogenic microorganisms in a building so as to comply with stringent hygiene regulations—and ensuring a clean floor is one of the principle factors to achieving this. It is often the floor that becomes the most contaminated area of a production site for a number of reasons. Dirt can enter the building beneath feet, bacteria can fall on the floor and get trapped within cracks and gravity will cause most of the contaminants on walls or stationary objects to end up on the floor. The FAO recommends that the floor is “smooth finished and without cracks” as seams, joints, grout lines and gaps can become ideal breeding sites for contaminants such as bacteria, fungi, mould and mildew. All of

Holly Kuchera

these could spoil consumable goods on the premises and potentially lead to fatal foodborne illnesses that could irreversibly damage a brand’s reputation and ability to function. Having a seamless floor finish is vital to ensuring an effective cleaning regime that is able to remove contaminants. Resin flooring solutions can ensure a smooth, monolithic and crack free surface that will not only dramatically improve hygiene, but also protect the building’s concrete substrate and provide a level, reliable platform for the day-to-day operation of the facility. However, the floor must also be robust enough to withstand the rigours of a production environment, which could include impacts from heavy traffic, equipment and dropped tools, thermal shock, wear from frequent cleaning and exposure to chemical abuse from sanitisers, acids, lubricants and the foodstuffs themselves. If a floor

The simplest processing stage for master butcher Duprais is the packing.

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He uses the R 095 thermoforming packaging machine from MULTIVAC.

PACKAGING & PROCESSING

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

resiN FlooriNg solUTioNs have harD WeariNg properTies ThaT alloW TheM To reliably WiThsTaND MosT iNDUsTrial seTTiNgs.

aNTiMicrobial properTies Antimicrobial additives that actively inhibit the growth of bacteria on the floor’s surface can also be included into the polyurethane mixture of a resin floor, further adding to the hygienic credentials of a site. This can be of particular benefit in nations such as Thailand, where the Ministry of Public Health has implemented a surveillance

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cracks or splits, then it no longer assists with removing pathogens, and instead becomes the perfect site for contaminants to thrive. To avoid this, resin flooring solutions have hard wearing properties that allow them to reliably withstand most industrial settings. This includes being highly chemical resistant and able to cope with sustained physical abuse for long periods of time. These properties, and the protection against harmful microorganisms that they provide, have made resin floors a popular choice within the global food and beverage industry.

Expansion and control joints, termination joints around drains, doorways, hot stoves and equipment are more likely to gather dirt and bacteria.

The corners where the floor meets the wall is another area of potential bacteria growth.

and monitoring programme on food, focusing specifically on contamination from microorganisms. Alongside the choice of material, there are certain points on a floor that must be carefully considered, as they are more likely to gather dirt and bacteria than others. The main sites that this applies to are expansion and control joints, termination joints around drains, doorways, hot stoves and equipment. These construction details should be identified prior to the floor’s installation to prevent undercutting, cracking and debonding of the surface from the substrate. With a resin solution, expansion and control joints can be saw cut after the floor surface is in place, whilst termination points can be keyed to prevent lifting and undercutting. The corners where the floor meets the wall is another area of potential

bacterial growth. To make it easier to clean this area the FAO’s guide to establishing production facilities states that “during construction of the floor, it should therefore be curved up to meet the wall”. Resin coving can be applied to this area to create a seamless surface that flows from the floor to the wall without gaps. Intensive cleaning routines are essential to complying with hygiene regulations. In Indonesia’s regulations, it is the ‘efforts’ to prevent “the growth and propagation of purifying and pathogenic microorganisms” that are a key factor in the definition of food sanitation. However, the hot water used to remove unwanted chemicals and production by-products from the building could in fact adversely affect the building’s hygiene levels. This is because the thermal shock from the water could

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

For more information, ENTER No: 0242

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proTecTioN agaiNsT MoisTUre Another vital consideration when installing a floor in a food plant is to protect against excessive moisture vapour rising from the concrete substrate that could blister or debond the top coating and make a previously compliant facility fail to meet hygiene standards. There are several options available to protect against this happening, the most common of which is installing a damp proof membrane above the concrete slab. Having an impervious, non-porous floor is an important aspect mentioned in many food safety laws around the world. Producers intending to export to Europe should note that the European regulations recognise that this is an important factor as these laws insist on sites having easy to clean and regularly disinfected floors, which necessitates an impervious surface. Because of water from wash downs, liquid from spillages and oils from products, food and beverage facilities are often wet and slippery environments. The Handbook of Hygiene Control in the Food Industry advises that resin floors are ideal for solving this problem, as they can have antislip aggregates added into the mixture, which provides grip underfoot for the safety of employees alongside a seamless finish to easily clean away the spillages before they become a hygiene risk. Before installing a resin floor, make

sure that the type, depth and installation method is the optimum choice for the specific environment it is going into, as these can be tailored to different circumstances to ensure the facility stays within the demands of the law. In particular, specifiers need to complete a risk audit to check that the finished floor will be able to resist the level of chemical abuse and heavy impacts that it will be subjected to within the workplace. A resin finish must also be installed by trained applicators, as the complexity of the systems means that it is practically impossible to achieve

the high-quality finish needed for an ultra-hygienic floor without the proper knowledge and training. The design of a production facility’s floor can be seen as both a potential danger and a potential opportunity. It is dangerous to have an inadequate floor that is porous, cracked and difficult to clean because it can very quickly become the site of unhygienic contamination build up, which is illegal under the regulations for food producers. However, if the right floor is chosen for the environment, then it can provide a wealth of benefits, as it will allow for easier cleaning that effectively removes contaminants and satisfies the demands of regulatory authorities whilst simultaneously providing a reliable platform for efficient operational activities.

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crack, delaminate or erode the surface, making it easier for pathogens to accumulate in gaps in the floor. This failure occurs when the flooring material expands and contracts with the temperature changes at a rate significantly different to the concrete substrate underneath. Thermal shock resistant flooring and coatings that move with the concrete slab below will not deteriorate in the same way, but will maintain the seamless and smooth finish required for a thorough cleaning routine.

Andrew Malone

INGREDIENTS & ADDITIVES

March 2014 ASIA PACIFIC FOOD INDUSTRY

Baking With good Fats

along With an increasing aWareness oF Foodâ&#x20AC;&#x2122;s impact on health, there is a groWing interest in healthier options. Bakery products are a part oF the daily diet. hoWever, it proves to Be a challenge When one has to consider loWering the content oF saturated Fat in Bakery products While maintaining quality and nutritional proFile. By anneli Mattsson, commercial product manager For Bakery, aak most important factors to consider when selecting a fat for a specific application. The function of fat is different from one product to another and there is no universal fat or margarine blend. As such, there are many fat blends tailored to fulfil various important criteria. Today, large industrial bakeries produce bakery products which were previously made by artisan bakeries. This fact in combination with new product development has led to high demands on quality, including functionality and uniformity.

TradiTionally, products from the bakery shop at the corner still make up a large part of baker y consumption. Changes in lifestyles, with less time available and more focus on convenience products, m e a n s t h a t b a k e r y g o o d s a re more often available in portioncontrolled or on-the-go packaging. Products are now available in handy packages, which are easy to consume in between meals. In addition, consumers are becoming more knowledgeable about how food impacts their health and well-being. Functionality oF Fats Oils and fats are used in foods for several reasons. They are one of the primary nutrients, giving us a source of concentrated energy and valuable nutrients, such as oil soluble vitamins and vitamin precursors.

Oils and fats are also of outermost importance as textural elements and flavour carriers with a strong influence on the palatability and consumer acceptance of the finished goods. The fat content of a product is often influenced by nutritional considerations, which also sets the limits on the amount of solid fat (saturated and trans) which is allowed in the systems. The concentration of solid fat at different temperatures is therefore, one of the

General aspects The gluten proteins are largely responsible for the unique baking properties of wheat flour. The ability to form an elastic dough with gas retaining capacity is due to the gelling properties of the gluten proteins and the interaction between this gel and the other components such as starch, polar lipids, added fats and emulsifiers. The fat has a function to fulfil in the production of baked yeastraised products including breads and rolls, laminated products like croissants and puff pastry, cakes, biscuits and cookies. The types of fats available for these products are margarine, shortening (100 percent fat) and filling fats. Each of these groups contains several different alternatives depending on application. The demands on the fat may therefore, differ according to the special application within a category,

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ASIA PACIFIC FOOD INDUSTRY March 2014

but also depending on the special processing facilities used. Bakery fats may also be adjusted to individual customer requirements. cHanGe needed Today, the consumption of saturated fat is high—about 20 percent more than the recommended maximum amount. In general, fat contributes around 33-36 percent of the energy intake (E%) in most industrialised countries. Eating this high amount of saturated fat over time may cause raised levels of cholesterol in the blood. High cholesterol levels increase the risk of heart disease, often leading to health problems. Lauric, myristic and palmitic have been pointed out as the most potent cholesterols that are heightened by saturated fatty acids. Reducing the intake of saturated fatty acids reduce blood cholesterol and the risk of heart diseases. Nearly all bakery products contain fat, and often in significant amounts. Fat is an essential component and must therefore be selected carefully. C C

The fat content of a product is often inﬂuenced by nutritional considerations, which also sets the limits on the amount of solid fats (saturated and trans) which is allowed in the system.

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INGREDIENTS & ADDITIVES

March 2014 ASIA PACIFIC FOOD INDUSTRY

The bakery industry has stepwise improved the health profile of their products. As a result of this, many countries have lowered the trans content, improving things further by changing to non-trans while, at the same time, focusing on using nonhydrogenated oils and fats. With the recommendations from the World Health Organization (WHO) about reducing the intake of saturated fats as a base, the next step is to improve health even further by also lowering the saturated content in bakery products. HealtHier proFile WitH Functionality Generally, bakery fillings for highquality products are very high in saturated fat. The structure provided by the fat is of vital importance to achieve the right structure and sensory qualities in the end product. In butter, standard shortening or standard margarine, most of the structure comes from saturated fat. If replaced, the quality of the bakery product is easily destroyed. Lowering the content of saturated fat while maintaining quality and nutritional profile proves to be a challenge. Combining good functionality with all the â&#x20AC;&#x2DC;nonâ&#x20AC;&#x2122; features (non-lauric, non-trans, non-hydrogenated and non-tempering) is a challenge for fat producers, and there may indeed be some, but insignificant, tradeoffs in comparison with traditional hydrogenated fats. However, the advantage of a clean label may well compensate for this. This is especially true for manufacturers who want to avoid the risk of using a soapy flavour associated with lauric fats as tempering of filling must be avoided. When changing from standard shortening, standard margarine or butter in a bakery filling, the critical point is to get the right structure and sensory qualities of the product. When decreasing the saturated

fat content in the bakery filling, the requirements are often very customer specific. Akocrem LS and Akobake LS, non-trans and non-hydro bakery filling and dough applications which are low in saturated fats, were formulated to provide an excellent structure with maintained quality, while at the same time improving the productsâ&#x20AC;&#x2122; nutritional profile. rapeseed oil Both of them contain rapeseed oil. Rapeseed is one of the oldest cultivated plants on earth and is known to man for at least 4,000 years. Today, it is the source of an important vegetable oil used in food and is outstanding for its low content of saturated fatty acids and high content of healthy unsaturated fatty acids. It is a rich dietary source of omega-3 fatty acids (linolenic acid). The rapeseed oil used in food today is the low erucic rapeseed oil (LEAR), also known as canola oil. Both conventional and new high oleic (HO) varieties contain the lowest level of saturated fats of all vegetable oils and are also high in monounsaturated fatty acids. The content of essential fatty acids includes linoleic acid (omega-6) and alpha linolenic acid (omega-3), supplemented by vitamin E (tocopherol) and vitamin K. Most scientists agree that the balance between omega-6 and omega-3 plays an important positive role in inflammatory conditions. Rapeseed oil is suitable for a wide range of applications, for example, mayonnaise, bakery products and butter blends. For applications subjected to high temperatures, such as in deep frying, HO rapeseed oil is the best alternative. The rapeseed oil is also used in blends with other vegetable oils to meet specific customer demands and to give the blend the very best nutritional profile. In butter, standard shortening or standard margarine, most of the structure comes from saturated fat.

tHe bakery industry Has stepWise iMproved tHe HealtH proFile oF tHeir products.

Enquiry Number

3436

INGREDIENTS & ADDITIVES

March 2014 ASIA PACIFIC FOOD INDUSTRY

RAPESEEd OIL IS: • Low in saturated fats Saturated fat raises the bad LDL cholesterol in blood and has been linked to increased risk of coronary heart disease. • a source of omega-6 fats Omega-6 fats must be consumed as a regular part of the diet, it is documented to lower LDL cholesterol and essential for infant growth and development. • HigH in omega-3 fats Omega-3 fats (alpha linolenic acid or ALA) must also be part of the diet and help protect against heart attacks and strokes. • HigH in monounsaturated fats Monounsaturated fats may reduce the risk of coronary heart disease by lowering the LDL cholesterol in the blood. • free of trans fat Trans fat raises bad LDL cholesterol and lowers good HDL cholesterol. • good source of vitamin e and K Vitamin E is an antioxidant that protects against oxidative stress in the human body. Vitamin K helps maintain normal blood clotting and supports bone health.

The high content of unsaturated fat has been recognised by the US Food and drug Administration (FdA). As a result, food products containing canola oil may employ the following qualified health claim: Limited and not conclusive scientific evidence suggests that eating about one tablespoon (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a

similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of canola oil. taste stability study Akobake LS lowers the saturated fat from 50 percent in standard shortening to 25 percent, yet it is formulated to provide the correct structure needed to maintain the quality of the final product and simultaneously gives it a healthier profile. A taste stability study on the product range was run to ensure that taste is maintained at a high level. The tests were made with LS 25 and LS 40, which were used in traditional biscuits recipes.

The biscuits were packed in airtight and light-protected packaging. Over a period of 12 months, a sensory panel performed evaluations every third month, beginning after four weeks. The attribute tested was neutral and old/oxidised taste— no significant difference at the five percent level could be detected in the biscuits after 12 months’ storage. The results showed that the range fulfils all the necessary requirements, while giving the option to improve nutritional values—non-hydro, nontrans and smooth consistency.

For more information, ENTER No: 0250

Enquiry Number

3633

INGREDIENTS & ADDITIVES

March 2014 ASIA PACIFIC FOOD INDUSTRY

DaWn Of The Fresh age

WiTh rapidly grOWing demands fOr fresh fruiT and vegeTable prOducTs, manufacTurers are pressured TO find sOluTiOns TO exTend shelf life WiThOuT cOmprOmising appearance, TexTure and TasTe. develOpmenTs in TreaTmenT and ingredienTs can make This pOssible. by eDWIn BontenBal, direcTOr Of markeT develOpmenT, cOrbiOn purac asia pacific

Over the last 25 years, the fruit and vegetable processing industry has evolved in response to changing consumer demand for new products. Today, the industry continues to adapt to consumer preferences for variety, convenience, wellness properties, food safety and value, and is also adapting to increasing demands from retail and foodservice distribution customers and the pressures of growing global competition. Improvements in processing and packaging technologies have facilitated the proliferation of high quality, innovative food products with fruit and vegetables as a major component. These include pickled vegetables, frozen dinners and entrées, pizzas, breakfast products, juices and soups.

There’s a fresh food revolution afoot. Research group Euromonitor p re d i c t s t h a t t h e n e w g l o b a l supermarket will be driven by fresh food consumption as well as packaged food consumption. The Asia Pacific region consumes the majority of fresh food, accounting for 66 percent of global consumption. Through 2016, nearly 80 percent of global fresh food growth is expected to come from Asia Pacific and it is expected that China and India will collectively consume 50 percent. The region’s fruit and vegetables market is forecast to reach a volume of 424.7 million tonnes this year, representing an increase of 5.7 percent since 2009. New foods based on fruit and vegetables fulfil many demands of the premium consumer. The intrinsic

‘health halo’ of natural produce makes ingredients derived from fruit and vegetables highly sought after in the global marketplace. Even popular Asian foods like pickled vegetables (onions, kimchi and peppers) are being brought back to life with slight adjustments to the formulation to lower the salt content and eliminate chemical preservatives. What’s In the Bag? While the demand for fresher, healthier and safer convenience foods has stimulated sales of freshcut fruit and vegetables which are sold either directly to consumers or processed in products (like salads and ready-to-eat meals), the nature and origin of fruit and vegetables make these products an excellent

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY March 2014

s t r a i g h t f ro m n a t u re , w i t h o u t any form of processing to extend shelf life, these products are very susceptible to spoilage. Spoilage i s e a s i l y re c o g n i s a b l e a n d i s perceived by consumers as quality deterioration. An example is the browning of cut fruit. Due to their origin, these

products are also a great source of microbes, which cannot be eradicated through a processing step. These microbes can result in decreased shelf life and even food safety issues. For strong or hard vegetables, such as carrots, peppers, harsher treatments can be used to kill the microorganisms.

Give your sensitive beverages more private space. ■

Preform sterilization in the heating tunnel

■

Protected conveying of preforms and bottles

■

Completely hygienic ﬁlling and capping process

Learn more at www.khs.com or scan the QR code.

extenDIng shelF lIFe As fresh fruit and vegetables come

khsIM3013_blofill_111x183_englisch_ICv2.indd 1

3621

The UCF BloFill monoblock from KHS – with fully enclosed hygiene housing

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source of microbes, which can cause spoilage and food safety issues when further processed. Nutrition labels on items in the produce section tend to be short. Unlike cereals, soups and sauces that come with long lists of ingredients on their packaging, an apple does not need an ingredient list for consumers to know what they are buying (although it arrived at the supermarket shelf in a labelled package), and the ingredients for bagged salad are only as varied as the different lettuces in the bag. Many consumers just buy and start eating off the bag although the product may not be intended as ‘ready to eat’ and food safety is not assured for this purpose. More often than not, other substances (or processing aids) are at some point applied to the fruit and vegetables available on store shelves in order to kill pathogens or preserve freshness. The processing aids used on produce are wide-ranging, from chlorine washes to ozone, to organic acids, to oils derived from plants such as cinnamon or pine trees. Finding the right balance is a difficult process for the leafy greens industry as too much chlorine can leave a lingering odour or flavour on greens, and too little will not be effective at killing pathogens. Treatments that are too harsh can damage the texture/appearance of the food. The challenge is to find the substance that safely delivers the desired effect (pathogen reduction or freshness preservation) without changing the quality or taste of the food. Food manufacturers and processors need to take into account variables such as shelf life, discolouration, texture improvement and food safety, as well as consumer behaviour and how the product is used.

07.01.14 09:49

INGREDIENTS & ADDITIVES

March 2014 ASIA PACIFIC FOOD INDUSTRY

Fluffymuppet

Fruit and vegetables have skins that provide natural protection against drying out, discolouration and other forms of spoilage. The characteristics of other products can be changed by controlling the water activity (Aw) and pH, a method that has been used by food producers for centuries to extend shelf life. Food products that typically use this method include kimchi, sauerkraut, peppers, gherkins and olives. Lower water activities are used to ensure that natural lactic acid fermentation will occur. Tr a d i t i o n a l l y, n a t u r a l fermentation and/or vinegar have been used as an acidulant, but the usage level is limited due to its resulting flavour impact. These products can be used to control the pH of the brine, allowing the p ro c e s s o r t o c re a t e a l o w p H environment while having a mild sour taste. The highly purified acids impart a mild sour taste, typical to the food while replacing a large part of the harsh vinegar, and can at the same time, reduce the need for high salt levels (to lower the water activity).

Fruit and vegetables have skins that provide natural protection against drying out, discolouration and other forms of spoilage. Cutting and peeling remove that natural protection, allowing deterioration and spoilage to begin. It is visible within minutes for foods like apples and bananas, but occurs without any outward sign for other fruit and vegetables. Without a thermal process, the enzyme activity cannot be stopped, and changing the pH or temperature can slow down the enzymatic reactions quite well. The use of organic acid combinations and ascorbic acid, or the use of mineral sources like ferrous gluconate, are common solutions to stabilise and maintain the colour. However, not all acids or minerals are suitable since the flavour must not be compromised. Specific lactic acid and derivative products have been developed and

specIFIc lactIc acID anD DerIvatIve proDucts can prevent DIscolouratIon WhIle preservIng Flavour. DIscolouratIon & spoIlage Everyone knows that sliced apples turn an unpleasant brown colour ver y quickly due to enzymatic activity under the influence of oxygen, and even though they are nutritious and otherwise palatable. Brown apple slices usually end up in the bin.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY March 2014

have proven to be successful in preventing discolouration while preserving the flavour of the product. These products are currently being used in many applications including apples, peppers, carrots, onions and black olives. For lettuce, more and different tricks are necessary to maintain the texture. Food scientists have recently devised other practical ways to completely stop the brown discolouration of fruit like apple slices, and these methods put a new twist to an old idea of adding a protective coating to food. They rely on the addition of a thin edible surface film (carnauba wax from palm tree leaves) to the cut fruit, which delivers ingredients to arrest the apple discolouration process. The â&#x20AC;&#x2DC;coatingâ&#x20AC;&#x2122; is applied to the surface of a food product. This protective layer helps preser ve freshness, and also of fers the advantage of being a suitable carrier for other food ingredients that can prevent browning and increase shelf life.

peroxide and/or organic acid blends of octanoic and peroxyacetic acid. Despite the fact that known decontaminants do not require l a b e l l i n g a s a p ro c e s s i n g a i d , environmental legislative pressure is pushing the vegetable processing industry in Europe and the US to look for alternatives to replace these products with more environmentally friendly solutions. Researchers from Patras U n i v e r s i t y ( G re e c e ) r e c e n t l y in v e s tigated th e ef f ect of tw o disinfection non-thermal treatments, UV light and Ultrasound (US) on bacterial decontamination and colour in fresh-cut lettuce and strawberries. They evaluated the efficacy of UV and US on the sanitation of inoculated lettuce and strawberries with a mix of E coli, listeria innocua, salmonella

enteritidis and staphylococcus aureus. Results showed that UV treatment on fresh-cut lettuce significantly reduced the populations of E coli, listeria innocua, salmonella enteritidis and staphylococcus aureus by 1.75, 1.27, 1.39 e 1.21 log CFU/g, respectively. In addition, the populations of E coli and salmonella enteritidis were reduced by more than 2 log CFU/g using US treatment. Significant reduction of all bacteria was reached after 20 minutes by UV light and after 30 minutes by US treatment. In terms of overall appearance, firmness, and colour, UV light and US treatment applied for a maximum exposure time of 45 minutes do not negatively affect the product quality. Being UV light and ultrasound, non-thermal, safe,

Enquiry Number

The microbiological contamination of fresh produce has been associated with foodborne illness worldwide. In 2012, outbreaks of Norovirus in Germany were linked to the consumption of frozen strawberries from China and in 2011, sprouted seeds were implicated in E coli outbreaks reported in Germany and France. The current methods for washing and decontaminating produce, including commercial washing systems, cannot guarantee that pathogens, if present, will be removed. Chlorinated water is most commonly used to reduce bacterial counts while other additives such as ascorbic acid are used to inhibit enzymatic browning. There are also many other solutions being used such as combinations of hydrogen

3640

DecontamInatIng proDuce

INGREDIENTS & ADDITIVES

March 2014 ASIA PACIFIC FOOD INDUSTRY

non-toxic, and environmental friendly technologies, the results suggest their application in the fresh cut industry as potential and effective alternatives to traditional chemical sanitisers, such as chlorine and hydrogen peroxide which are widely used in minimal processing. The next stage would be combining these treatments with acid/salt washes, especially if they allow for milder treatments (higher pH, lower T, higher water activity) while maintaining the treatment efficacy.

texture Improvement When selling fresh or preserved fruit and vegetables, quality deterioration can occur such as loss of firmness. Processors cannot make use of traditional processes to ensure the product has a sufficient shelf life, so they are forced to make use of alternative ways to ensure the quality of their products. Loss of firmness of fruit and vegetables is mainly caused by deterioration of the cells or pectin structure. Use of cat ions, which are often a mineral source like calcium, can prevent this kind of quality loss by binding with the pectin structure. To allow the cat ion to react with the pectin, the source needs to be highly soluble. The main disadvantage of common mineral sources is that they are perceived to have an off-flavour and appear to be chemical like calcium chloride. Highly soluble calcium lactate allows processors to firm their products, such as tomatoes, potatoes, gherkins and strawberries, whether they are sold as fresh or canned or whether they are to be further processed (sliced and diced). The soluble calcium should be applied to the step in the process that loses the most structure, be it blanching or storage.

Fresh Is In! Health-conscious consumers are gravitating more towards fresh and freshly prepared foods, heavily influenced by celebrity chefs and reality cooking shows that emphasise fresh ingredients and home cooking. Produce markets and vertical farms in cities have grown explosively in the past 15 years to meet the demand. Online stores selling fresh produce are on the rise, from individual growers to larger collectives, and they are changing the way

we shop. Apart from the convenience of having food home-delivered, itâ&#x20AC;&#x2122;s fresh, locally sourced and seasonal. Fresh is considered the ultimate, convenient, ready-to-eat solution. Over the next decade, as consumers seek additional fresh and nutritious foods, retailers will seek par tnerships with processed food manufacturers and ingredient specialists to deliver fresh and convenient meal solutions. Revisiting traditional foods, produced according to traditional recipes but with new processes and quality standards, will also satisfy the demand for healthy foods, with regional preference. These trends are pivotal and will define the food industr y of the future. Bold, innovative and creative solutions will allow savvy food companies to step up to the table and meet the challenges of the fresh age. For more information, ENTER No: 0251

revIsItIng traDItIonal FooDs, proDuceD accorDIng to traDItIonal recIpes But WIth neW processes anD qualIty stanDarDs, WIll satIsFy the DemanD For healthy FooDs, WIth regIonal reFerences.

Enquiry Number

3453

HEALTH & NUTRITION

cAtering to the Silver

tsunami

AsiA is Ageing And As the elderly populAtion grows, some heAlth concerns Are set to become more prominent in the region. oligofructoseenriched inulin hAs been proven to be An effective ingredient in enhAncing protection AgAinst these diseAses. by Christian PhiliPPsen, md, beneo AsiA-pAcific According to the UN’s report on World Population Ageing, there will be more than one billion ‘senior’ people aged 60 plus by 2050, with 62 percent of these seniors coming from the AsiaPacific region. Asia’s so-called ‘silver tsunami’ is imminent and with it come multiple implications for society. The impact should be greatest on healthcare, as many health-conditions, including osteoporosis and constipation, are age-related. It is no coincidence, therefore, that rates of osteoporosis are projected to escalate to epidemic proportions in ageing Asia, where over the next 50 years the numbers of elderly is projected to more than triple. Constipation, a very common complaint amongst seniors, is also expected to become more prevalent in Asia as the elderly population grows. The region’s food manufacturers can cater to the ‘silver tsunami’ by developing or modifying food products that are relevant and beneficial to older generations. asia’s OsteOPOrOsis ePidemiC Osteoporosis, which literally means

porous bone, is a disease in which the density of bone is reduced, meaning that the risk of fracture is increased. Hip fractures, which are associated with pronounced morbidity, have increased two- to three-fold in most Asian countries during the past 30 years, and it is projected that more than 50 percent of all osteoporotic hip fractures will occur in Asia by the year 2050.

As the region assesses the implications of supporting an elderly population affected by the disease, responsible food manufacturers can also play an interjectory role, by offering products tailor-made for this population group. The elderly are more prone to osteoporosis because as the body ages it loses bone mass which results in brittle bones that are prone to painful and debilitating fracture. Low-calcium is one of the causes of osteoporosis, and it is thought that the condition may have its roots in childhood and adolescence, which is the period when the body does the most bone ‘building’. Throughout life, calcium is continuously being deposited into multiplying bone cells, like the cement that holds together the particles of stone and sand in a chunk of concrete. Therefore, the stronger the bone development during childhood and adolescence, the healthier those bones will be in old age. Studies show that it is never too early to invest in bone health, particularly as a 10 percent increase of peak bone mass in children reduces the risk of an osteoporotic fracture during adult life by some 50 percent. During childhood and adolescence, bones grow rapidly, but unfortunately, the majority of calcium

Jennifer, Vancouver, Canada

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

Asia’s food manufacturers can cater to the ‘silver tsunami’ by developing or modifying food products that are relevant and beneficial to older generations.

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

within bones. Over a period of one year, calcium retention and accretion in bones increased by as much as 15 percent in the group supplemented with oligofructose-enriched inulin compared to a control group. Compared to the control group, the group consuming oligofructoseenriched inulin also benefited from

significantly enhanced bone mineral density. Additionally, results from other clinical trials have shown that supplementation with oligofructoseenriched inulin can also improve calcium absorption, and impact markers of bone turnover, in postmenopausal women.

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stitute of Health (NIH) shows that it produces positive effects on bone health through enhanced calcium absorption, leading to increased bone mineral density. The study, conducted on 100 adolescent subjects, was designed to test whether oligofructose-enriched inulin could increase calcium retention

3639

US Department of Agriculture

Toshimasa Ishibashi, Chiba, Japan

from a normal diet escapes absorption, with estimates suggesting that barely 30 percent is absorbed. Oligofructose-enriched inulin is proven to aid bone development by improving calcium absorption. In adolescents, a one-year long human intervention study supported by the United Statesâ&#x20AC;&#x2122; Department of Agriculture (USDA) and National In-

HEALTH & NUTRITION

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

muffin, Worcester, UK

istolethetv

Yuya Tamai, Gifu, Japan

Common staples, such as cereals and breads, can be fortified with fibre to offer quick and easy boost.

there will be mOre than One billiOn ‘seniOr’ PeOPle aged 60 Plus by 2050, with 62 PerCent Of these seniOrs COming frOm the asia PaCifiC regiOn. and breads which are fortified with fibre to offers quick and easy options to boost fibre intake. Additionally, inulin and oligofructose are also proven to reduce constipation, by adding bulk to stools and increasing stool frequency. smarter enriChment Enriching a wide variety of foods for all ages with oligofructose-enriched inulin for improved health is easy, as the functional ingredient is suitable in a variety of applications. With osteoporosis rates projected to escalate to epidemic proportions in Asia in less than one generation, supplementation with oligofructoseenriched inulin to increase calcium absorption can help food manufacturers address the prevalence of the condition in Asia, via healthy, prevention-orientated nutrition.

LWYang

COnstiPatiOn COnCerns In Asia, self-reported surveys show about 13 to 17 percent of the population suffers from constipation, which especially affects the elderly. This is because as people age, the diet often becomes low in fibre, fluid intake is insufficient, and mobility decreases, putting seniors at greater risk of gastrointestinal disease and discomfort. So-called ‘good bacteria’ can contribute to relieving the symptoms associated with constipation, by helping to balance the digestive system. Prebiotic fibres like inulin or oligofructose are substrates for microflora, encouraging the growth of bifidobacteria—the beneficial bacteria in the large intestine that help to maintain a strong digestive system. Food manufacturers can therefore cater to Asia’s seniors by supplementing common staples such as cereals

Furthermore, enriching with prebiotic fibres can also aid a healthy digestive system for seniors, relieving the discomfort associated with constipation. For more information, ENTER No: 0260

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BEVERAGE 60

March 2014 ASIA PACIFIC FOOD INDUSTRY

Case Study:

The Benefits Of Going Inline For many years, bottlers in the Us have relied on sUppliers For pet containers, bUt more companies are moving towards inline pet bottle prodUction. as the coca-cola bottling company oF northern new england has FoUnd oUt, there is mUch to gain in investing in a stretch blow moUlder. by GeorG ZuZok, head oF market zone americas, khs, and Jon elward, head oF stretch blow molders, khs Usa

The Coca-Cola Bottling Company of Northern New England (CCNNE) has invested in KHS InnoPET Blomax Series IV stretch blow moulder. This is a noteworthy event for the company, not least because for many decades, it sourced all of its PET containers exclusively from the converter Southeastern Container and will now be making its PET bottles inline for the first time ever. John Palermo, the former VP of operations at CCNNE and now chairman

of the supervisory board at Southeastern Container, is partly responsible for this decision. According to him, the company’s investment in the stretch blow moulder is much more than just buying a new machine, but stands for a change of thought within the industry. ”To date, the majority of PET bottles have been procured by the beverage industry in the US from converters. However, I believe the future is in producing PET bottles on site, buying the

preforms from the converters.” He added that the considerable energy and material savings offered by the stretch blow moulder can help reduce PET bottle production costs at the plant and play a large part in the industry’s rethinking of its previous policies. Rick Neal, head of the CCNNE production site in Londonderry, New Hampshire, says, “One of the big pluses of making PET bottles inline in my view is also that far fewer journeys are

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY March 2014

tHe StretcH blow moulder offerS enerGy SaVinGS, leSS conSumPtion of comPreSSed air and materialS, flexibility and a Smaller footPrint. the 12, 16, 20 and 24-ounce to the 0.5, 1.0, 1.25 and 2.0-litre bottle (one ounce is about 0.03 litres). The 20-ounce and 2.0-litre bottle are especially popular in the PET segment. At the company’s plant, the stretch blow moulder currently manufactures 12, 16 and 20-ounce and 0.5-litre bottles, supplying both PET lines. Mr Neal said that about 60 percent of the company’s PET bottle requirements are covered by the stretch blow moulder. The stretch blow moulder at the company has 28 blow stations, each of which outputs up to 2,250 PET bottles per hour. The stretch blow moulder produces bottles holding between 0.2 and 2 litres (this is standard) which gives the company plenty of flexibility both now and in the future. enerGy & material SaVinGS Compared to the previous series, the

daniel almond-farrant

HiGH Volume Production The company began production at a rate of just two million crates per year (an average crate holds 2.5 gallons which is about 9.5 litres), outputting approximately ten million crates per annum by the start of the 1980s. At its facilities in Londonderry, the company now produces 28 million crates (around 266 million litres) of alcohol-free beverages a year and currently holds fifth place among Coca-Cola bottlers in the US. The company bottles the full range of Coca-Cola brand beverages. The bestseller is Coca-Cola Classic with a share of about 22 percent. Hot on its heels in the selling stakes is Diet Coke at 18 percent, with bottled water Dasani in third place at the moment with nine percent of the total sales share. The Coca-Cola brand products produced in Londonderry, packaged in around 200 different sales units, are sent out to nine distribution centres throughout New England (Maine, New Hampshire, Vermont, Massachusetts, Rhode Island and Connecticut) and in the state of New York. The sales area covers about 85,000 square miles and is home to around 4.5 million people. Mr Palermo explains, “We’re seeing an increased sense of health consciousness in New England which is boosting the demand for low and zero-calorie soft drinks and water. At the moment we are making about 50 percent of our total sales in these segments alone.” In Londonderry, beverages are only filled into PET bottles (40 percent) and cans (60 percent), with glass not an issue here. The range of PET bottles in particular is very big, with all sizes catered for from the 300-ml to

Rene Schwietzke, Jena, Germany

needed to transport preforms than to ship freshly produced PET bottles, again helping to cut spending and also reduce the impact on the environment.” As an example, he said that the stretch blow moulder with 28 cavities has made approximately 1,800 truck deliveries a year superfluous.

current version of the stretch blow moulder has a number of additional benefits, including energy savings, less consumption of compressed air and materials, flexibility and a smaller footprint. According to Mr Neal, they visited Silver Springs company, which has both moulder series to understand their differences before making deciding on which one to use. Mr Palermo added that the new series has made PET bottle production more economically viable than has been possible to date. One striking feature of the machine which helps reduce energy consumption is the heater area. With it, preform heating times are just about halved compared to the previous series. This also means that only half the former space is required for the heating module.

BEVERAGE

March 2014 ASIA PACIFIC FOOD INDUSTRY

GollyGforce

In the current series, preforms are heated by near infrared (NIR) or shortwave infrared radiation, the use of which results in an extremely intense heat penetration of the preform walls. This effect is heightened by the preforms being conveyed through an enclosed heating chamber with allround reflection and the mandrels being very tightly spaced at just 37.7 mm (minimum pitch). All told, up to 40 percent in energy is saved, compared to traditional heating technology, with the newly conceived heater area.

The amount of compressed air used has been improved compared to the previous generation. Depending on the bottle size, up to 15 percent less compressed air is required. Russ Brunner, plant engineer at the company, says, â&#x20AC;&#x153;The short heater also ensures that only very few preforms have to be discarded if there is an emergency stop. I also see this as a clear plus.â&#x20AC;? In addition, the amount of compressed air used has also been improved compared to the previous generation. Depending on the bottle

size, up to 15 percent less compressed air is required. StaGGered blow StationS Besides the heater area, the staggered array of blow stations on the stretch blow moulder also saves on space. In turn, this means that the blow wheel diameter is smaller. This compact positioning is possible as only one half of the mould on each blow station is opened, with a toggle mechanism to open and close the blow stations. The mould carrier no longer has to be locked, resulting in less mechanical susceptibility and therefore higher machine efficiency. With the newly designed blow stations, bottlers can also achieve higher outputs than in the past, with up to 2,250 PET bottles an hour being produced per station as opposed to 1,800. This gives a maximum capacity of 63,000 bottles an hour. The stretching process in the blow stations is controlled by servomotor, increasing the precision of bottle

Enquiry Number

3643

BEVERAGE

March 2014 ASIA PACIFIC FOOD INDUSTRY

tHe uSe of SerVo tecHnoloGy meanS tHat tHe StretcH die neitHer HaS to be cHanGed nor mecHanically adJuSted.

Preforms can be optimised down to the last tenth of gram of PET material. In comparison with the previous system, this not only results in increased production safety, but also specific savings in PET. manufacture over the mechanical cam-controlled stretching process used in previous machines. Should the stretch blow moulder run more slowly for any reason, the stretching motion can still be carried out at the same rate as at higher machine speed due to the use of servo technology. As a result, preforms can be optimised down to the last tenth of a gram of PET material. In comparison with the previous system, where a greater amount of PET material was needed to maintain the necessary PET bottle quality, this not only results in increased production safety, but also specific savings in PET. Mr Palermo says: “The outstanding bottle qualities resulting in part from the use of up-to-the-minute servo

technology are of great importance to CCNNE.” As for all companies belonging to Kirin Holdings, the motto at the company is ‘Quality above all else’. The company has proved many times over that this motto is strictly adhered to within the company, with the company winning the Coca-Cola President’s Award, the annual prize presented to the most quality-conscious bottler in the US, no fewer than eight times. Another aspect of similarly high significance for the company is the short time needed for changeovers when swapping from one bottle variant to another. The use of servo technology means that the stretch die neither has to be changed nor mechanically adjusted, with new settings

communicated to the system by onscreen entry only. The moulds are replaced in the blow stations very quickly thanks to their new design and the quickchange system. On balance, changeovers now only take up about half the time needed on the previous machine generation. “In the future we’re planning on manufacturing more, rather than fewer types, of bottle on our stretch blow moulder. This makes quick changeovers extremely important.” Mr Neal said. Another important point in this context is that once changeovers have been made on the machine, the startup time is extremely short thanks to the very quick preform heating process. Where around two minutes previously elapsed before the first preheated preform entered the blow mould, now only 15 s are required. The company first took note of the trend towards inline PET bottle production on the European market about ten years ago when Mr Palermo and Mr Neal visited a number of beverage operations in Europe and gathered valuable impressions and experience. Mr Neal claims, “Even then, I was impressed by how smooth PET bottle production was at the plants. What is also important for us is that this machine gives us a return on investment in just three years, which to me, is an excellent result.” For more information, ENTER No: 0270

Enquiry Number

3616

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

Drivers Of The Dynamic halal markeT

Having become one of the fastest-growing segments, the global halal food market was initially concentrated in regions that had a predominant Muslim population, but has been extended to non-Muslim economies in recent years, where halal food is now internationally recognised and accepted as a safe and hygienic form of food by many communities. In 2012, the global halal food market was valued at US$697.52 billion. It is expected to reach US$829.74 billion by 2016, growing at a CAGR of 4.44 percent. The sector represents over 17 percent of the entire global food market. Demand for halal food products in the Asia Pacific and Middle East regions is expected to continue to climb due to a projected growth in the Muslim population in these locations, as well as higher disposable incomes. Several major multinational companies, such as Tesco, McDonalds and Nestlé, have recognised this trend and are expanding their halal-approved product offerings in these regions. GrOwth Drivers The growth of the halal market can be attributed to the following: • Increase In PoPulaTIon a projected increase in Muslim population is one of the major drivers of the global halal food market. In 2012, the global Muslim population was approximately 1.8 billion, which is approximately 25 percent of the world’s population. It has been noted that the consumption of halal food is directly proportional to the size of the Muslim population. The majority of Muslims are based in the asia Pacific region, and is one of the main reasons for this region witnessing the highest consumption of halal food. This is then followed by the Middle east region and europe. countries such as Indonesia (where the Muslim population exceeds 188 million), India (where the Muslim population exceeds 131 million) and Turkey (where the Muslim population is approximately 67 million) also have a higher demand for halal food. europe and the us have more than 53 million and seven million Muslims respectively, which give an indication of the consumption rate in these regions. These numbers clearly depict the significance of the Muslim population as a driver of the global halal food market, which an increase of economic growth in Muslim countries is also contributing to. • Increase In DeManD The global food market is witnessing an increasing demand for safe and high-quality halal food products. since their initial development in regions populated by Muslims, halal food has drawn a significant contribution from non-Muslim economies as well, by being recognised as safe and hygienic products Due the increased acceptance and demand for such offerings in developed countries, there is a relatively large untapped potential for halal products and services.

Golo, Mexico City

The global halal food markeT has wiTnessed susTained growTh in recenT years, wiTh increasing demand from The growing muslim populaTion, as well as oTher communiTies looking for healThy opTions. whaT are The key drivers for The markeT and whaT markeT opporTuniTies would iT bring? by Faisal Ghaus, vp, Technavio research

• Increase In awareness an increased awareness about halal food is emerging as an important driver. Halal food is prepared in adherence to a set of Islamic dietary standards that determine what is permissible, lawful, clean, and can be consumed by Muslims. The increasing number of Muslim consumers and their awareness of religious obligations is also growing, creating a higher demand for halal food. • Increase In cerTIfIcaTIon Halal certification is another major factor driving sector growth. There have been incidents where food products were marketed as halal food, but were later found to have failed to meet halal requirements. There is therefore a need for halal certification by an authorised body, and this certification requirement has increased the demand for and consumption of genuine halal food products. Halal compliance of a product not only dictates the use of halal raw materials, but also the halal way of handling, storing, warehousing, and transporting raw materials and finished products.

Market OppOrtunities Some of the major trends emerging are influenced by urbanisation and food safety. • ProsPecTs In e-coMMerce with the expansion of e-commerce businesses, there is a huge potential for vendors in the market to increase their profitability. currently, more and more customers prefer to shop online and pay for their orders using credit cards, which help them avoid time-consuming journeys to shops and billing queues.

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131 MILLION US

EUROPE

TURKEY

INDIA

INDONESIA

COUNTRY

or takeaways, and thereby generate brand loyalty. for instance, McDonalds has established high-quality standards for its food products, and the company’s independent suppliers have to adhere strictly to these standards. The company’s strategy to provide high-quality food products to consumers has increased its brand image and gives it a competitive advantage—a point that more can learn from.

3620

For more information, ENTER No: 0280

Enquiry Number

• fasT & Takeaway fooD Halal producers can also exploit the opportunity presented by the booming fast food and takeaway food markets.The convenience and speed offered by these markets are appealing to most consumers these days. People at home are now more likely to takeaway rather than spend hours preparing a home-cooked meal. Vendors in the market can provide high-quality halal food products as fast food

67 MILLION

• eMergence of accreDITaTIon agencIes an emergence of accreditation agencies to help facilitate the supply of halal food products is expected as the global halal food market is highly unregulated, primarily in the western world where the majority of halal foods are produced. unregulated certification will come to an end when accreditation agencies come into play. with the help of these agencies, clear and verifiable standards will be introduced by various standard development bodies and will have to be followed by the vendors. furthermore, there would be a much more systematic logistics and supply chain management system, with track and trace procedures put in place for the transportation of halal goods across the globe.

MUSLIM POPULATION (MILLIONS)

53 MILLION

The consumption of halal food is directly proportional to the size of the Muslim population, the majority of which is based in the Asia Pacific region, followed by the Middle East and Europe.

7 MILLION

This trend has encouraged numerous companies to focus on internet-savvy customers and venture into this new retail format. Moreover, these modes of business help vendors save on operating costs, which are much lower in the online retail format.

188 MILLION

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

halal: THe new MaInsTreaM

opporTuniTies in The halal markeT are growing exponenTially as The global muslim populaTion exhibiTs exTensive demographic changes. whaT are The opporTuniTies in This secTor, and how can indusTry players gain a fooThold in This lucraTive markeT? by sherlyne yOnG

THe halal food market may have once been considered a niche segment, but this is no more. According to a 2013 report by Thomson Reuters and Dinarstandards titled ‘State of the Global Islamic Economy’, the global halal food market was worth approximately US$1.09 trillion in 2012. One of its main drivers is the rapid growth of the Muslim population, which, according to a report in the Pew Forum on Religion and Public Life, is expected to grow by about 35 percent in the next 20 years, from 1.6 billion in 2010 to 2.2 billion by 2030. The same report also states that the Muslim population is expected to grow at an average annual rate of 1.5 percent — twice the growth rate of non-Muslims. Should this continue, Muslims will account for more than

one-fifth of the project population by 2030 at 26.4 percent. This is a phenomenon that is seen in both Islamic and non-Islamic nations, but with the former accounting for the lion’s share of growth. As a result, one of the main opportunities that companies can tap on is to “tailor their strategic growth around the consumer needs of emergent economies in Asia, Africa and the Middle Eastern countries,” said Dr Muhammad Munir Chaudry, p re s i d e n t o f t h e I s l a m i c F o o d and Nutrition Council of America (IFANCA). “Based on 2012 data analysed by Thomson Reuters, the top Muslimmajority countries’ food consumption is US$197 billion for Indonesia, US$100 billion for Turkey, US$93 billion for

Pakistan, and US$88 billion for Egypt,” he said. the MODern MusliM H o w e v e r, s i z e i s n o t t h e o n l y influencing factor behind a greater adherence to halal requirements. Like the rest of the world, the Muslim population is registering demographic changes brought about by urbanisation and globalisation. Young, savvy, and educated, today’s Muslim consumer has demands similar to those of nonMuslims. They seek the same things — convenience, variety, and quality — but in a version that is aligned with their religious beliefs. “Experts highlight the Muslim market’s ‘youth bulge’ as another driver for halal goods demand. 60

3647

Affluence has created a greater taste for halal meat and international flavours.

Enquiry Number

DissectinG the OppOrtunities G ro w i n g a f f l u e n c e a m o n g t h e community has essentially created a market for premium halal offerings, which include a greater taste for meat, a palate for international cuisine, as well as modern and safe options. The demand for meat is

increasing globally as emerging nations such as the Gulf Cooperation Council countries, Egypt, Turkey and Indonesia experience greater mobility. Economic development and urbanisation has changed lifestyle habits, where meat—once a treat for special occasions—is now affordable to the masses. Demand for halal eady-to-eat (RTE) products is also on the rise as the younger generation of Muslim consumers seek fast and convenient options to fit their hectic lifestyles. This particular group of consumers belong to an era influenced by snacking and fast food, and duly seeks out offerings that provide the same instant gratification, which presents opportunities in the confectionery, frozen meals and processed food segments. In addition, internationalisation and a greater exposure to other cultures have resulted in Muslim consumers desiring foods that imbue multi-ethnicity. In the French halal market for instance, arguably the largest in Europe, multinational

Carrie Kellenberger, Carleton Place, Ontario

percent of the Muslim market is under 30 years old and 87 percent of Muslims describe the religious aspects of their lifestyle as ‘very important’. From these facts, we can believe that the demand for halal certified consumer products is only going to increase as this Muslim population grows and ages,” said Dr Chaudry. Increasing consumer awareness of the manufacturing process and growing knowledge of how a product may become haram (impermissible in Islamic law) has contributed to the importance of certification—a mark of quality that consumers look for to indicate that the product is fit for consumption. In places like US and Europe however, a gap still remains between the demand and availability of halalcertified foods. Muslim minorities in those places often have to settle for kosher products instead. This is a huge opportunity cost as halal consumers in these areas have above average incomes and a greater purchasing power. “For example, an Ogilvy Noor marketing study showed the American Muslim consumer market was worth US$170 billion for a population of eight million in 2010. The Thomson Reuters 2013 report shows that the top Muslim-minority countries’ food expenditures is US$13 billion for the US, US$11 billion for China, US$11 billion for France, US$9 billion for Germany, and US$2 billion for Australia,” said Dr Chaudry. These changes will also affect consumer behaviour, thereby opening a host of possibilities for players looking to enter the market.

David Niblack

Andre Skibinski, Breda, Netherlands

ASIA PACIFIC FOOD INDUSTRY MARCH 2014

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

They target halal, organic, and nonGMO consumers and garnered US$18 million in retail sales in 2013,” said Dr Chaudry. Halal certification often goes hand in hand with food safety, and is perceived to be of a certain quality due to the stringent standards and testing involved. In a time where scandals involving authenticity and contamination are rife, food safety has become a top concern. MOvinG upstreaM Beyond the retail and food service level, suppliers stand to gain from these developments as well. Substitutes for haram ingredients like pork gelatine and alcohol are sought after as manufacturers look to modify products that typically contain these items, so that they can reach out to the halal market. For a product to be halal, all ingredients as well as the production line has to be certified. For manufacturers, this translates into a great deal of work as they have to juggle between catering to the latest trends and ensuring that the ingredients and secondary supplies involved are not haram. According to Dr Chaudry, some of the difficulties that manufacturers face include limited supplies of halal gelatin, limited availability of halal proteins, as well as weak logistics systems, with the latter being

Amru, Shah Alam, Malaysia

companies are catering to this desire by introducing halal foie gras, spring rolls, lasagne and frozen meals. As attitudes change, there are more Muslim travellers and a niche for meeting the needs of this particular group. The ability to provide halal options is vital for boosting tourism. Understanding this, flight carrier ANA is working with a partner on halal Japanese cuisine for in-flight catering in Japan. Japan-based Feed Innovation has also partnered with Hosana Kikaku to supply halal rice to inns, hotels, as well as Japanese airports that have international routes. It ultimately aims to supply the halal rice to Southeast Asian nations, where Japanese cuisine is highly popular. According to the Halal Japan Business Association, an increasing number of companies are jumping onto the halal bandwagon by getting their products certified. For these firms, the halal market serves as a lifebuoy in the wake of a slumping domestic market caused by an ageing population. Nonetheless, getting certified is also a boon that extends beyond the halal market. “Another interesting trend to note is food brands gaining simultaneous success with both halal and non-halal consumers. Take the example of halal certified Saffron Road Food, a US-based halal food brand, which produces frozen foods, packaged broths, and dry goods.

important for ensuring that halal integrity is maintained across the entire supply chain from source to final location. “Gelatin is widely used in all sorts of products from yogurt to nutritional supplements. Right now 11 companies supply bovine level-2 halal internationally but it is a limited quantity, which uses up all the easily available raw material,” he explained. On the logistics side, the globalised supply chain means that ingredients are moved all over the world and may be handled several times before reaching their final destination. “This could pose a challenge for maintaining the halal certified integrity of a product or ingredient. Ports of Zeebrugge and Rotterdam have been halal certified; most ports are not,” he added. For the food industry to be truly successful in the halal market, it is important for both suppliers and

Younger Muslim consumers seek fast and convenient options.

pointnshoot, Oakland, California

whologwhy

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ASIA PACIFIC FOOD INDUSTRY MARCH 2014

For more information, ENTER No: 0281

6053

halal certiFicatiOn Certification undoubtedly plays a monumental role for entering the halal market. Companies work with halal certification organisations to remove doubt about their products, but what happens when doubt exists in the certification process itself? One of the perennial challenges that manufacturers of halal products face is finding the right certification body. It is a nuanced affair as countries worldwide each have their own standards and certifying bodies. Some nations even have multiple bodies. Unsurprisingly, this causes confusion among manufacturers and may lead to costly mistakes. The lack of harmonisation also affects compatibility, product development and time to market. To circumvent this, Dr Chaudry has suggested that companies could set up production to meet the most stringent requirements so that they would be acceptable to all regulations by default, or to build plants in the targeted region or country so that exact protocols are met. More importantly, he adds that it is

imperative for companies to address the needs of halal consumers right from the beginning. “Companies face more challenges when they consider halal certification after buyer requests, as opposed to considering it during product R&D. There is a better chance of increasing sales when companies consciously position the product for the halal market and do their homework in advance,” he said. Despite the confusion involved in halal certification, it is something that every aspiring entrant to the halal market needs to adopt and eventually master. At the rate that the segment is growing, companies had best start optimising their processes. “There is little doubt that halal is a mainstream market. Given that more than one-fifth of the global population needs halal, and (this demand) is widespread over many regions, companies must judiciously develop products that address the needs of halal consumers,” said Dr Chaudry. “With that approach, the product will be acceptable to a large portion of global consumers, right from the start. Halal certification is the way to ensure this strategy.”

Enquiry Number

manufacturers to possess the right credentials. Not only will it simplify the supply chain and encourage participation in this upcoming sector, it also allows food producers to reformulate their recipes by increasing the availability of halal ingredients. “Since the 1990s, flavour, A challenge that ingredient, and processing manufacturers face is aid companies increasingly the limited supply of halal embraced halal certification. ingredients like gelatin. F r o m I FA N C A’ s o w n experience working with new companies, we can safely say that these segments are still growing robustly. On the other hand, we do see growth from entirely new categories such as lubricants, sanitation chemicals, and packaging materials that are related to food manufacturing.” In line with the greater focus on food safety, consumers are vesting a deeper interest in what goes on throughout the entire process. Traceability has become a basic expectation, and dealing with certified suppliers and operators will make the delivery of this component much easier.

David O'Hare

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MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

putting claims to the test

Florencia Raffa, Buenos Aires, Argentina

In THe wake of scanDals unDerMInIng ProDucT QualITy anD auTHenTIcITy,wHaT TesTIng MeTHoDs can Be useD To assure consuMers THaT ProDucTs are fIT for consuMPTIon? By Dr lauryn Bailey, gloBal MarkeTIng Manager, fooD anD enVIronMenTal MarkeTs, aB scIeX

one of the key areas of ethical concern is food product quality control and authenticity and, in particular, the accidental or fraudulent blending of meat from different species. This is most problematic for consumers with ethical concerns against consuming pork products, such as Muslim and Judaic communities. even the presence of traces of pork in meat-based products and gelling agents in food (ie: in candy, ice cream, and marshmallows) are of high concern to these consumers. another key area which brings about ethical implications are false label claims as seen in the 2013 european meat contamination scandal where traces of horse Dna were identified in beef products sold in several supermarket chains.This also has health implications as some horses are treated with antibiotics that are highly toxic to humans. DetectinG cOntaMinatiOn Meat speciation in the laboratory has traditionally been performed using either polymerase chain reaction (Pcr) or enzyme-linked immunosorbent assay (elIsa). Pcr utilises an indirect analysis of the meat protein by detecting the remnant Dna rather than the protein directly. as a result, false negatives could be observed, specifically in overly processed foods,

where the Dna may be destroyed during processing. Meanwhile, elIsa methodology is based on the interaction of the targeted meat protein with an antibody to that protein.This approach is limited in that each species must be analysed separately and it is highly susceptible to false positive or false negative results, particularly for closely related meat species or if the product has been processed (which could modify or degrade the intact protein). enhancinG accuracy Besides Pcr and elIsa, a spectrometrybased method has also been developed for detecting pork. Proteins are extracted from the tissue and digested into peptide fragments; in some samples, sPe is used to remove matrix interferences to enhance results. By monitoring multiple peptides for each type of meat tissue, the method provides better selectivity to verify the presence of a particular meat tissue within a sample. extracts are separated using microflow lc chromatography, which provides excellent separation, peak shape, and sensitivity, enabling labs to achieve limits of detection for some meat species to one percent composition or even less. MrMs for the peptide markers are detected using QTraP lc/Ms/Ms

detection for highest specificity for the targeted peptide sequence. By identifying the exact peptide sequence, this method enables the distinction between even closely related speciesâ&#x20AC;&#x201D;for example, many horse and beef proteins are highly similar and only differ by a few amino acids, so having sequence information is critical to avoid false species assignments. This lc/Ms/Ms approach detects those markers to confirm the identity of the peptides and ultimately, the identity of the species in the tissue sample. The differences in this method, as compared to existing methods such as Pcr and elIsa, lie in the fact that it can detect multiple protein markers of multiple meat samples in a single run with high sensitivity. By combining the detection of multiple peptides for each meat species, and the capabilities to get the sequences of those peptides, liquid chromatography and tandem mass spectrometry (lc/Ms/ Ms) is able to overcome many of the limitations of traditional methodologies, particularly the lack of specificity of Pcr and elIsa approaches, which can lead to false negative or false positive findings.

www.worldoffoodasia.com

ENSURING TOTAL FOOD SAFETY IN A GLOBAL ECONOMY

22-23 May 2014 | IMPACT Exhibitions & Convention Centre, Bangkok, Thailand

JOIN THIS INTERNATIONAL FOOD INDUSTRY CONFERENCE TO: »

Enhance food safety culture within your organization.

Understand global harmonization of food safety and quality regulation. Control and contain outbreaks of foodborne illness from microbial contamination. Align your organization with multiple food safety standards to ensure compliance. Strengthen food safety and quality innovation in your organization. Discuss impact of global supply chain on operational risks. Get unrivalled insights on co-relation of food safety and sustainability.

» »

TO CONFIRM PARTICIPATION Ms Jyothi Rajan AT CONFERENCE Tel: +65 6500 6727 CONTACT: Email: j.rajan@koelnmesse.com.sg

FEATURING RENOWNED REGIONAL & INTERNATIONAL SPEAKERS INCLUDING: HIROYUKI KONUMA

PETRA WISSENBURG

YVES REY

THANH NGUYEN

AWILO OCHIENG PERNET

JOHN SPINK

BIZHAN POURKOMAILIAN

CHONG NYET CHIN

Assistant Director-General and Regional Representative FAO Regional Office for Asia and the Pacific, Thailand

Chairman | Global Food Safety Initiative (GFSI) Corporate Quality General Manager Danone Group France

Corporate Quality Projects Director Danone, Singapore

Vice President-Food Safety, Environmental & Regulatory Affairs Keystone Foods APMEA, Hong Kong

Vice-Chair, Codex Alimentarius Commission, International Affairs Division Federal Food Safety and Veterinary Office, Switzerland Director Food Safety & Supplier Workplace Accountability McDonald’s Europe, United Kingdom

Director, Food Fraud Initiative | Assistant Professor Michigan State University, USA

Director, Food Safety & Quality NTUC FairPrice Co-operative Limited, Singapore

ARNEL CABUNGCAL

Quality Director of ASEAN Business Unit The Coca-Cola Company, Thailand

MARTIN SLAYNE

Chief Food Safety Officer and Head of Global Scientific & Regulatory Affairs Mondelez International, USA

JOINTLY ORGANIZED BY:

Enquiry Number

Vice-Chair, Codex Alimentarius Commission Director General, Food Directorate-HPFB Health Canada, Canada

3632

SAMUEL B. GODEFROY

EXHIBITION & EVENTS 74

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

PREVIEW:

Food&HotElAsIA

In 2012, total food and beverage operating receipts amounted to S$7.8 billion (US$6.17 billion), with all food and beverage services groups registering increases.The number of hotel rooms in Singapore is also expected is to grow by more than 20 percent to about 53,000 rooms by 2015. Singapore’s domestic food exports nearly doubled from S$2.4 billion in 2006 to S$4.2 billion in 2012, while its re-export of food products increased from S$1.6 billion in 2006 to S$2 billion in 2012.

Going into its 19th edition, the exhibition will see the launch of SpecialityCoffee&Tea, bringing the total number of speciality shows to six. Food&HotElASiA Where Singapore Expo Country Singapore Date April 8-11, 2014

Food&HotelAsiA (FHA) and Wine&SpiritAsia (WSA) will be held from April 8-11, 2014 at the Singapore Expo. The show will cover all 10 exhibition halls and Max Atria of the venue, spanning a total of 100,000 sqm, which is an eight percent increase compared to 2012. This year, the show expects 2,800 exhibitors from 70 countries and regions, in addition to 54 group pavilions, which will be present to showcase products for the food and beverage and hotel industry, including food products, bar and kitchen equipment and supplies, food processing equipment, hotel amenities, table ware and hospitality technology. In 2012, the show welcomed 42,000 trade visitors, an increase of 10.4 percent over 2010’s figures. Overseas visitors increased by 14.5 percent and

constituted 41.6 percent of the total visitors. Going into its 19th edition, the exhibition will see the launch of SpecialityCoffee&Tea, bringing the total number of speciality shows to six. Set against the backdrop of a booming café culture, the segment will integrate all aspects of the industry and feature a comprehensive

range of equipment, coffee beans, tea leaves and accessories from across the globe. The show will be co-located with Wine&SpiritAsia, which will include 200 exhibitors from 20 countries and regions and seven group pavilions. _________________ Enquiry No: 290

Enquiry Number

3523

EXHIBITION & EVENTS 76

MARCH 2014 ASIA PACIFIC FOOD INDUSTRY

PREVIEW:

SIAL CHINA

As of September 2013, Chinaâ&#x20AC;&#x2122;s meat industry has generated over RMB849.7 billion (US$139.84 billion), with more than RMB40.8 million in profit. At the same time, Chinaâ&#x20AC;&#x2122;s wine import reached US$1.06 trillion and 300 million litres in the first eight months of 2013, with a four percent growth compared to 2012.

Highlights include La Cuisine, which features cooking demonstrations from international chefs from all over the world.

SIAL CHINA Where Shanghai New International Expo Centre Country Shanghai, China Date May 13-15, 2014

SIAL China will be held from May 13-15, 2014, at the Shanghai New International Expo Centre in Shanghai, China. The food and beverage exhibition will occupy eight halls with over 100,000 sq m of exhibition area. The show is expected to attract more than 45,000 visitors and 2,400 exhibitors from 90 countries. China is the second biggest confectionery market in the world. This year, the show will launch the third edition of Chocolate World, which will feature both industrialised and handmade chocolate companies. Other highlights of the show include La Cuisine, which features cooking demonstrations from international chefs from all over the world, Retail & Hospitality Forum, product innovation showcase and business matching meetings. The exhibition will be co-located

with SIAL Wine World and Bakery China with the former being a professional business-to-business trading platform for wine producers, distributors and retailers. _________________ Enquiry No: 291

Enquiry Number

3645

Enquiry Number

3623

CALENDAR OF EVENTS 2013/14 May

March 25-27: FOOD INGREDIENTS CHINA 2014 Shanghai World Expo Exhibition & Convention Center Shanghai, China China Food Additives & Ingredients Association E-mail: cfaa1990@126.com Web: www.chinafoodadditives.com/d_e.htm ❑ To Exhibit ❑ To Visit ❑ General Enquiry

31-APR 4: ALIMENTARIA Gran Vía de Fira Barcelona, Spain Fira Barcelona E-mail: alimentaria-bcn@alimentaria.com Web: www.alimentaria-bcn.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

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

13-15: SIAL CHINA 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

8-14: INTERPACK Messe Düsseldorf Düsseldorf, Germany Messe Düsseldorf Web: www.interpack.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

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

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

June 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

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 SNIEC Shanghai, China UBM E-mail: jessica.lin@ubmsinoexpo.com Web: www.foodingredientsglobal.com/asiachina ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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