Official publication for ProPak Asia, June 13 - 16, 2012 – Visit us at Booth A31
JUNE 2012
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PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
Fast beats slow Effective warehouse design means short routes for goods and staff. Using containers in conjunction with intelligent conveyor systems speed up and optimise logistics operations. We show you how to become fast, flexible and efficient. Contact us, we will gladly advise you.
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3014
FOODGRADE GRADE FOOD LUBRICATIONSOLUTIONS SOLUTIONS LUBRICATION Easingyour yourlubricant lubricantcontamination contaminationconcerns concerns Easing
Lubricant Lubricant contamination contamination isis aa constant constantthreat threatininthe thefood foodprocessing processing industry because even a minor incident could force a company industry because even a minor incident could force a companyto to undertake undertake aareputation-damaging reputation-damagingproduct productrecall. recall. Minor Minor lubricant lubricant leaks leaks inin processing processing machinery machineryare arecommon, common,often often avoidable, and not always obvious. Normal wear and tear seals can avoidable, and not always obvious. Normal wear and tearonon seals can cause a gearbox or compressor to release minute quantities of oil that can cause a gearbox or compressor to release minute quantities of oil that can spoil spoil aa batch batch of of food. food. Prudent Prudent maintenance maintenancecan canminimize, minimize,butbutnotnot eliminate, these threats. eliminate, these threats.
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*NSF H-1 lubricants are used in areas where the lubricant may incidentally *NSF H-1 lubricants are used in areas where the lubricant may incidentally come in contact with food during processing. come in contact with food during processing.
Tecsia Lubricants Pte Ltd 2A Mandai Estate #01-01 Tecsia Lubricants Pte Ltd BHL Factories 2A Mandai Estate #01-01 Singapore 729928 BHL Factories Phone: (65)729928 6456 1133 Singapore Fax: (65)(65) 6459 0093 Phone: 6456 1133
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Tecsia Lubricants (Thailand) Co. Ltd No. 16, Sukhumvit 93(Thailand) (Phung Mi 1) Tecsia Lubricants Co. Ltd Sukhumvit Road, Bang No. 16, Sukhumvit 93 Chak, (Phung Mi 1) Phra Khanong, Bangkok Sukhumvit Road, Bang10260 Chak, Thailand Phra Khanong, Bangkok 10260 Phone: (66) 2 333 1141 Thailand Fax: (66) (66) 2 333 Phone: 2 1145 333 1141 Fax: (66) 2 333 1145
PT Tecsia Lubricants Indonesia Sampoerna Square, PT TecsiaStrategies Lubricants Indonesia South Tower, 30th floor Square, Sampoerna Strategies Jl. South Jend. Sudirman kav. 45-46 Tower, 30th floor Jakarta 12930 Indonesia Jl. Jend. Sudirman kav. 45-46 Phone: (62)12930 21 2993 0829 Jakarta Indonesia Fax: (62) 21 2993 Phone: (62) 21 0888 2993 0829 Fax: (62) 21 2993 0888
www.tecsialube.com www.tecsialube.com Enquiry Number
3116
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3113
Enquiry Number
2816
Apex Machinery & Equipment Co., Ltd. is one of the leading exporters and manufacturer of food processing equipments for biscuit, wafer, chocolate, candy and instant noodle production lines and wrapping machines, etc, we also provide various packing solutions to help our customers attain automation in both production and packaging.
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CONTENTS
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
8
38 PROCESSING
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PACKAGING
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FLAVOURS & ADDITIVES
•
www.apfoodonline.com
STORAGE & HANDLING
volume 24 no. 4
PACKAGING & PROCESSING
34
30
Asia Pacific: Next In Global Packaging As global packaging revenues outstrip predicted economic growth in most other sectors, how can companies position themselves to take advantage? here is a perspective on the trends and challenges facing the packaging industry. By Alf Taylor, TnA
34
Fill Up By Weight The net-weight filling system is about precision in filling and doing so in a hygienic way. By Piyush Bhandari, ClearPack
36
Time-Stamping: Freshness Ensured Caterers are encouraged to implement an entire food safety management system that requires those processing food or caterers to manage all significant food hazards present in their raw materials or processes with proper documentation support. By ng An Tyng, Tüv Süd PSB Learning
38
In order to maintain a prime position in the industry, the tea company realised that investment in their manufacturing process was required. By Peter Gustafsson, Matcon
30 INGREDIENTS & ADDITIVES 40
Case-Study: Maximum Quality Minimum Space
Shelf-Life: The Rosemary Answer Refined rosemary extracts standardised to active components provide an effective antioxidant protection for food products. By Baptiste Demur, naturex
44
48 HEALTH & NuTRITION 44
Health Foods Thrive In Asia By the end of the forecast period, in 2015, fortified/functional product sales in Asia Pacific are projected to hit almost uS$70 billion, making it the world’s largest regional market for these products. By Ewa hudson, Euromonitor International
48
Wrinkle-Free Diet In the race against time, consumers are starting to realise that lustrous, youthful skin can be achieved with diets that are high in vitamins, phytochemicals and polyphenols. By Sherlyne yong
40
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CONTENTS
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
10
PROCESSING
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PACKAGING
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FLAVOURS & ADDITIVES
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STORAGE & HANDLING
www.apfoodonline.com
volume 24 no. 4
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14
Refer to Advertising Index on Pg
for Advertisers’ Enquiry Numbers
DEPARTMENTS 12 14 16 26 79 80 80A 80B
52 BEVERAGE 52
60
Mashing Up A Brew The grain bill makes up the largest part of a brew, by influencing its taste, texture and colours. It is one of the most variable ingredients in beer production, and can be altered to create brews with unique properties. By Sherlyne Yong
Features 56
Clean As You Go The need to maintain the highest degree of hygiene and quality in the food industry drives the company ahead in its developments and advances. By Tjut Rostina
60
The Right ERP System For You An ERP system is a necessity for F&B manufacturers to help operate and manage business more efficiently and profitably. So, it is critical to make the right choice for the business. By Andrew Casey, Infor Global Solutions
64
Quality Above All
Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Product Catalogue Reader’s Enquiry Form Subscription Information
Asia Pacific Food Industry is published 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 assurance of product quality and safety in production is key to building trust with customers. By Tjut Rostina
EXHIBITION & EVENTS 66 69 70 72 74 76
Review: Anuga FoodTec Review: FIC Review: FHA Review: Organic Forum & Cards Asia Preview: ProPak China Preview: HKTDC Food Expo
Cover Picture Courtesy of Koelnmesse • Printed by Fabulous Printers Pte Ltd
The circulation of this publication is audited by BPA international The Advertisers’ Associations recommend that advertisers should place their advertisements only in audited publications
MICA (P) 040/11/2011 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C
Progress through innovation
Visit us at booth # N11
Complete Snack Processing Systems Heat and Control is one of the world’s leading manufacturers of snack food processing systems with 60 years food industry experience. Complete systems are provided to deliver the highest quality food products and a combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for product requirement.
• Potato Chips; from hard bite to classic • Corn & Tortilla Chips • Taco Shells, Corn Tortillas & Tostadas • Fabricated Chips • Pellet Snacks • Extruded Snacks • Roasted Nuts, Peas & Legumes • Namkeen [Traditional Indian savoury snacks]
heatandcontrol.com Enquiry Number
3096
EDITOR’S NOTE 12
The
managing director Kenneth Tan
mid
editor Tjut Rostina tjutrostina@epl.com.sg
Way
Although the first half of 2012 has gone all too soon, the rest of the year promises to be blazing with exciting developments riding on the potential and burgeoning growth of Asia Pacific. The South East Asian market has in recent times been viewed as a market to watch out for with the increasing rate of growth in urban cities, and thus the demand for the availability of pre-prepared foods. At the recent Anuga FoodTec event held in Germany, APFI had a chance to chat with some of the market leaders in the packaging and processing industry to find out the challenges that they were facing. “People want to buy foods that are easy to prepare at home, still have a good dinner, and not spend that much time in the kitchen anymore. And that’s the pattern you see happening at the moment,” said Geert Poels, area sales manager of Marel Townsend Further Processing. He adds that the demand for further processed foods are at a high-level in Thailand, and increasing in countries like the Philippines and Indonesia. Coping with demands related to environmental awareness was also an area that packaging companies are constantly working towards improving, each time better than the last. Companies such as Wolf Packaging and Webomatic, are just two of such companies who are basing their developments on minimising wastage and maximising efficiency, be it energy consumption or speed. (Page 66) Maintaining or enhancing health and wellness through fortified foods and beverages has also taken a step up in the Asia Pacific region. According to Euromonitor, the sales of fortified/functional products would reach US$70 billion by 2015, making it the world’s largest regional market for these products. This is in contrast to the largest fortified foods market, North America, which might be stagnant then. The report identifies China, India and Thailand as the three most dynamic growth markets to watch out for with expected value growth rates of 79 percent, 35 percent and 31 percent, respectively. Indonesia is also expected to show continued promising growth. (Page 44) Next up on the calendars for a number of businesses in the packaging and processing industry is ProPak Asia that promises to be an even bigger event this year with a larger venue and a new dedicated zone of interest, in the form of PrintTech. As the food industry is abuzz with developments for a better quality of life for the people, Asia Pacific Food Industry will continue its best to bring the latest insights into the arena.
writer Sherlyne Yong sherlyneyong@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Alf Taylor Andrew Casey Baptiste Demur Ewa Hudson Ng An Tyng Peter Gustafsson Piyush Bhandari board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation
Executive Board chairman Stephen Tay group executive director Kenneth Tan
etm Tjut Rostina
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
Enquiry Number
3110
CAMA HIGH TECHNOLOGY AND SAFETY, A GUARANTEED RETURN ON YOUR INVESTMENT.
Cama Group is a leading supplier of advanced technology secondary packaging systems, continuously investing in innovative solutions. Cama engineers design and develop packaging lines following a well developed and adopted motto: “Technology with Added Value”. www.camagroup.com CAMA ASIA PACIFIC - saleschina@camagroup.com - Tel. +662 207 2364
Shangai - China 18-20 July 2012 Hall 5 Booth 5D10
ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO ADVERTISERS
PAGE
PAGE
2816
APEX MACHINERY & EQUIPMENT CO LTD
6
3105
LYCORED LTD
3091
ASIA FRUIT LOGISTICA 2012
51
3117
MATCON LTD
3098
BASF
IFC
3118
MIFB 2012
73
3110
CAMA GROUP
13
3111
MP BIOMEDICALS ASIA PACIFIC PTE LTD
61
3099
CERMEX SIDEL GROUP
27
3114
MULTIVAC PTE LTD
57
3113
CLEARPACK SINGAPORE PTE LTD
5
3090
MULTIVAC SEPP HAGGENMUELLER
59
3093
COGNEX SINGAPORE INC
35
3027
PAYNE
23
3097
EVERGREEN PACKAGING
21
6048
PIAB ASIA PTE LTD
80
3106
FI ASIA 2012
78
3102
FLEXICON CORPORATION (AUSTRALIA) PTY LTD
3088
PROPAK CHINA 2012
71
3080
FOOD & HOTEL THAILAND 2012
77
2900
PURAC ASIA PACIFIC PTE LTD
45
3089
GERICKE PTE LTD
19
6049
R&D ENGINEERS
80
3108
GOLDBELL CORPORATION PTE LTD
39
3103
SATS
15
2874
GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD
65
3014
SCHAEFER SYSTEMS INTERNATIONAL PTE LTD
3028
SYSTEM LOGISTICS SPA
3096 6047
HEAT AND CONTROL PTY LTD HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD
11 80
3116
TECSIA LUBRICANTS PTE LTD
4
3104
URSCHEL ASIA PACIFIC PTE LTD
33
3015
HYDROSOL
41
3062
VIETFISH 2012
63
31
3100
VITAFOODS ASIA 2012
75
9
3107
WACKER CHEMIE AG
25
3109
ENQ NO ADVERTISERS
1
IMA INDUSTRIES ASIA PACIFIC PTE LTD
51 7
3 49
3092
INGERSOLL-RAND SOUTH EAST ASIA (PTE) LTD
3115
ISHIDA CO LTD
29
3042
WENGER
59
3095
KALSEC INC
43
3011
WOLF VERPACKUNGMACHINEN GMBH
IBC
3094
KHS ASIA PTE LTD
53
3101
YAMATO SCALE CO LTD
3112
KRONES AG
17
3073
ZIEMANN ASIA PACIFIC CO LTD
37 OBC
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
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BUSINESSNews JUNE 2012
Global Growth in FY2011: Tüv Süd Improves Revenue And Income Singapore: In 2011, Tüv Süd set new records for revenue, income and headcount. The international service corporation increased its revenue to almost E1.7 billion (US$2.1 billion), and increase compared to 2010’s E1.55 billion. Earnings before interest and taxes (EBIT) rose by 12 percent to around E160 million (2010: E143 million). Dr Axel Stepken (above), chairman of the board of management, emphasised: “The company is increasingly turning into a global player: our revenue from international activities increased by more than 13 percent in 2011.” The company generated around 35 percent of its revenue abroad in 2011, a year-on-year increase of two percentage points. In addition, the company also further reinforces its position on the domestic market, increasing its revenue in Germany by 5.5 percent in 2011. In 2011, the technical service provider grew worldwide throughout all regions and divisions. The industry strategic business segment improved its revenue to E665 million (a year-on-year plus of 11 percent). In the mobility strategic business segment, revenue rose to E593 million (increase of 7.5 percent). And in spite of sales of companies, the certification strategic business segment’s revenue increased to E418 million in 2011 (up by five percent).
______________________________________________________________ Enquiry No: 0400
Japanese Patent For National Starch Technology Singapore: National Starch, part of Corn Products International, has received a certificate of patent from the Japanese patent office protecting the proprietary technology used to produce its functional native starches under the Novation and Novation Prima brand names. The range consists of more than 20 starches, including organic options, which provide the functionality of modified starch, but can be labelled in Japan and other parts of the world as food, and not food additives.
_____________________________________________________________________ Enquiry No: 0401
BUSINESS NEWS
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
17
INDUSTRY & MARKET
Probiotic Cultures’ Benefits Boost Revenue Singapore: The market earned revenues of the Asia-Pacific probiotic cultures market was US$310 million in 2011, and is estimated to reach US$522.8 million in 2018. This is according to a report by Frost & Sullivan, titled ‘Strategic Analysis o f t h e A s i a - P a c i f i c P ro b i o t i c Cultures Market’. Awareness campaigns about the benefits of consuming probiotics are vital to catapult the Southeast Asian probiotic fortified foods market into the league of the European and North American markets, which have high levels of productivity. “The current market trend is to use probiotic cultures to address specific conditions like allergy and travellers’ diarrhoea and lower the risk of nosocomial infections in children,” says senior research analyst, Nandhini Rajagopal. “The projection of probiotic fortified foods as a solution to improve gut health and enhance immune system will go a long way in driving the market, especially since the aging population is expected to increase in the next 20 years.” Age-related physiological changes to the gut affect the protective abilities of the human intestine. The high number of people aged above 60 in Japan (29 percent) and Australia (19 percent), and the significant number of infants and children in Malaysia and Indonesia have created a substantial market for probiotic cultures. “The future of probiotic cultures fortified foods is bright due to the indispensable nature of these products in enhancing health and wellness,” notes Ms Rajagopal. “The importance of developing customised probiotic strains for specific applications and the clear advantage of consuming probiotic fortified foods should be communicated to end users.”
overcome individual company’s weaknesses. Such alliances have Manufacturers can make the most been successful for the largest market of the consequent rise in demand by participants, and could be replicated developing strategic relationships Hydronomic, APFI, 124 x 200 mm, CC-en34-AZ018 05/12too. by other companies to synergise their strengths and _____________________ Enquiry No: 0402
Discover krones’ water treatment system and what it can do: just scan the code with your smartphone! krones.com/en/qr/03
Take charge of your water quality – with the Hydronomic from krones. ProPak Asia 2012 Bangkok, 13 – 16 June Stand F1
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
18
QUICK BITES
INDUSTRY & MARKET
Stepan Partners DKSH For Asia Expansion
gapore Ben Lau, Sin
Packaged Food Industry At US$30B By 2015
New Delhi, India: Growing at a compound annual growth rate (CAGR) of about 15 to 20 percent annually, Indian packaged food industry is likely to touch US$30 billion by 2015 from the current level of US$15 billion including snacks food, ready-to-eat food, healthy and functional food, said the Associated Chambers of Commerce and Industry of India (ASSOCHAM). Factors that have fuelled this industry’s growth are the arrival of food multinationals, rising popularity of quick-service restaurants, modern retail trade, technological advancement, changing urban lifestyles and so on, according to an industry specific analysis by the association. The main categories of packaged food are bakery products, canned/dried processed food, frozen processed food, meal replacement products and condiments. Some emerging categories in this segment are processed dairy products, frozen ready-to-eat foods, diet snacks, processed meat and probiotic drinks. The growth in the economy, coupled with a strong desire among consumers to maintain a healthy lifestyle and the growing awareness of functional ingredients such as herbs, minerals, vitamins, omega fatty acids and probiotics is driving the functional foods and beverages market, highlight the paper. The paper also points out that there is a large divide between urban and rural consumers in India. Urban residents consumed 78 percent packaged food in 2011, while rural residents consumed just over 22 percent. In a survey, the Indian food processing market will show fast paced growth in the next five years. It is also estimated that this food processing industry will show an annual growth of 40-60 percent. This will be encouraged by changed trade rules and increased demand among the people. ____________________________________________ Enquiry No: 0403
Singapore: DKSH and Stepan have signed an agreement under which DKSH’s business unit performance materials, provides sales, marketing, logistics, and distribution services to Stepan in South and Western India, Indonesia, Japan, Korea, and the Philippines. The regional contract was signed in March 2012.
Fluxome Patent Unveils Opportunities In Japan Stenløse, Denmark: The Japanese patent office has granted Fluxome a patent on the production technology of PUFA. The company’s president and CEO, Angela Tsetsis said that the patent presents promising opportunities for the company in Asia. “We are excited about the new opportunities that will follow in Japan and we keep looking at Asia as a key market to our natural and premium ingredients,” she adds.
Rockwell Offer Agreement On Integrated Support Milwaukee, US: In response to customer requests for simplified, easy-to-understand support for automated manufacturing systems, Rockwell Automation has made available the ‘Assurance Integrated Support’ agreements. The agreements are available for one flat fee and enable users to choose one of four packages that best meets their needs. Each package offers differing timeframes for guaranteed arrival of replacement parts, the arrival time of a service professional, and the speed at which the company responds to telephone technical assistance.
Solanic BV Is BRC Certified Veendam, The Netherlands: Solanic BV has been awarded the British Retail Consortium (BRC) Certificate of Approval for food safety. In February 2012, a BRC audit was performed at the company’s factory in Gasselternijveen, the Netherlands. The factory was positively audited by Lloyd’s against the BRC Global Standard for Food Safety (Issue 6), and as a result was finally awarded the Certificate of Approval in March 2012.
BUSINESS NEWS
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
19
INDUSTRY & MARKET
Cermex Acquires Newtec Case Palletizing The prospect of creating a stronger organisation with three expertise centres in France dedicated to case packing in Corcelles-lès-
Corcelles-lès-Cîteaux, France: To further enhance its range and expertise Cermex, a subsidiary of the Tetra Laval group, has acquired Newtec Case Palletizing, from the Newtec Group. The acquisition represents a continuation of the company’s growth strategy, by consolidating a n d s t re n g t h e n i n g i t s t h re e dimensional expertise in case packing, shrink-wrapping and palletising. Cermex will acquire Newtec Case Palletizing’s plant in Saint-Laurent-sur-Sèvre in France, and its related layer-by-layer and robotic-unit load palletising activity. In addition to expanding its turnover and workforce, which will now reach E120 million (US$154.4 million) and nearly 800 employees respectively, the acquisition will also • Feeding, conveying enable the creation of opportunities for synergies, both internationally and in newmixing market segments. systems
Cîteaux, shrink-wrapping in Lisieux and palletising in Saint-Laurentsur-Sèvre will naturally lead to the integration of employees from both companies. ____________________ Enquiry No: 0404
Powder Processing ...
Powder Processing ... mixing systems
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• Full service worldwide • Test Centre PROPAK China 18. - 20 July 2012, Shanghai New International Expo Centre (SNIEC)
Booth No: 5B22 This stage in the company’s expansion will further improve its service to its • Test Centre historical customers in the food, beverage, home care, personal care and health care sectors. With Newtec PROPAK China 18. - 20in July 2012, Case Palletizing’s expertise liquid Shanghai New Expo Centre (SNIEC) dairy products, thisInternational latter market segmentBooth will form a more integral No: 5B22 part of the company’s strategy. Anzeige20_12.indd 1
Gericke Multiflux® Mixer GMS ECD
Gericke Pte Ltd. Singapore 787812 T +65 64 52 81 33 gericke.sg@gericke.net
Gericke (Shanghai) Pte Ltd. Shanghai 200020, PR. China T +86 21 5382 0108 gericke.cn@gericke.net
Gericke Multiflux® Mixer GMSwww.gericke.net ECD
23.04.12 11:25
3089
and
Enquiry Number
Market • Synergies Full service
• Feeding, conveying and
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
20
INDUSTRY & MARKET
Dairy Industry’s Next Big Opportunity Identified
Dennis Jönsson, CEO, Tetra Pak Lausanne, Switzerland: Research from Tetra Pak has identified 2.7 billion low-income consumers in developing countries as t h e d a i r y i n d u s t r y ’s n e x t big growth opportunity. This is due to an expected rise in prosperity, purchasing power and desire for packaged liquid dairy products (LDP). Consumption by low-income consumers in developing markets is forecast to increase from about 70 billion ltr in 2011 to almost 80 billion ltr in 2014, according to the dairy index, which tracks worldwide facts, figures and trends in the global dairy industry. Many of these consumers are expected to switch in coming years from drinking loose milk to packaged milk. “Low-income consumers represent one of the biggest growth opportunities for the dairy industry. The key to tomorrow’s success is reaching these consumers today,” said the company’s president and CEO, Dennis Jönsson. “They make up almost 40 percent of the world’s population and live in economies
driving our industry’s growth and they are growing more affluent.” Called ‘Deeper in the Pyramid’ (DiP) consumers by the company, they make up about 50 percent of developing countries’ population and consume 38 percent of LDP in developing countries. Half of these DiP consumers live in India and China. The research focused on six countries, which account for more than 76 percent of LDP consumption by DiP consumers in developing countries: India, China, Indonesia, Brazil, Pakistan and Kenya. The company has identified three key challenges for dairy processors seeking to reach consumers in this growth market. They need to
make products that are affordable, available and attractive to consumers on limited incomes. That means dairy processors must produce healthy, safe and nutritious packaged dairy products without adding unsustainable costs. They must also make them available in small traditional stores in remote rural areas or congested cities where DiP consumers shop. Separately, LDP demand is set to accelerate in 2011-2014, led by Asia, Africa and Latin America. Global LDP consumption is forecast to rise by a CAGR of 2.9 percent in 20112014, accelerating from 2.5 percent in 2008-2011, led by demand in emerging markets.
_____________________ Enquiry No: 0405
VSI Plant Enables Capacity Expansion Leerdam, The Netherlands: Non-branded contract bar manufacturer, VSI, has begun operations at its third plant in Leerdam, The Netherlands. With the two production lines, the company can respond to growing customer demand for tailor-made bars. Total production capacity is now up to 250 million bars annually. With this investment, the company expects to further strengthen its position on the global market. Following a sustainable and continuous growth strategy, the company already leads the European bar market, with has clients from the Middle East, Australia, South Africa and South America. Gerard Janssens, the company’s CEO, says: “We are extremely pleased that our new plant is now fully operational as it allows for even more efficient bar production. By being able to offer higher quantities, we also hope to grow in other markets outside of Europe, and expect to further strengthen our position worldwide.”
______________________________________________________ Enquiry No: 0406
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
INDUSTRY & MARKET
SiS Powers Performance With Manufacturing Facility
Take a Fresh Approach with The Shelf Life People.
_____________________________________________ Enquiry No: 0407
The Q-70 (liters) gable top filling machine helps preserve the shelf life of a wide variety of products including milk, specialty dairy products, liquid egg products and still beverages. • Maximize production: Servo-driven infinite fill system • Gain flexibility: Quick & easy changes to fill volume, carton heights • Reduce downtime: Easy to operate & maintain, auto-lube system standard • Protect operators: Low infeed loading height provides ergonomic design • Ensure freshness: Four levels of carton sanitization available
See us at Booth S-1566
Cedar Rapids, Iowa, USA +1 319-399-3200 www.evergreenpackaging.com
Resealable SPOUT-PAK® option available. ©2012 Evergreen Packaging Inc. All Rights Reserved. SPOUT-PAK is a registered trademark of Evergreen Packaging International BV.
3097
Want to apply our fresh approach to your next product? Call us today . . . because we’re The Shelf Life People.
Enquiry Number
lanCaShire, uK: Provexis has opened a manufacturing facility for its Science in Sport (SiS) sports nutrition business in Lancashire, UK. The official opening marks the re-launch of the SiS range, rebranded and simplified into two core ranges to make consumer choice easier: Go for preparation and performance, Rego for recovery. The manufacturing facility, known as ‘The Innovation Centre’, is approximately 38,000 sq feet and more than 50 people are employed at the site. Already delivering reduced costs and improved margins, the factory is accredited to the Informed Sports quality assurance programme for sports nutrition products, suppliers to the sports nutrition industr y and supplement manufacturing facilities. The programme certifies that all nutritional supplements, ingredients and sites that bear the Informed Sport logo have been tested for banned substances by the sports anti-doping laboratory, HFL Sport Science. The factory will improve raw material handling and traceability, offering greater control over its supply chain, production processes and product quality. A key installation of the facility is the dedicated gel manufacturing line to support Go Plus Nitrates, a development for the sports nutrition market. Provexis also plans to develop further commercial opportunities for its Fruitflow product as part of its collaboration with DSM. This includes the potential integration of Fruitflow technology into existing SiS sports nutrition products, with further development and product testing in progress.
Introducing our newest ideas in freshness
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
22
INDUSTRY & MARKET
Roberto Ribeiro, Mato Grosso, Brazil
Oreo Plans To Achieve US$1B In Developing Markets
Dupont: Call To Sustainable Solutions For World Hunger Washington, US: DuPont executive VP, James C Borel encouraged industry leaders and students to join efforts to end world hunger. He made the call during his address at Johns Hopkins University’s Paul H Nitze School of Advanced International Studies’ ‘Year of Agriculture’ symposium, identifying food as among the greatest challenges of the 21st century. With food security at the top of the G8 summit in May, Mr Borel emphasised that all of us have a role to play in addressing hunger, and that no one company, non-profit or industry can tackle it alone. He outlined three themes that are essential to make significant advances in food security and to feed the seven billion people of today, and nine billion of tomorrow. The themes are to leverage the best of science to identify the most effective solutions, sustainability of food, and to cultivate the next generation of leaders who will create the path to achieve food security. “If we cannot provide food security — if people go hungry, if people are allowed to starve — it will not just be a humanitarian crisis, but a geo-political crisis as well. People will be hungry, ungovernable and angry,” said Mr Borel. “Severe hunger can easily lead to civil unrest or worse. Starving families are only focused on survival. Clearly, it is in our own best interests to prevent this.” However, he maintained that agriculture is an optimistic science, and “this is a challenge all of us can rise to meet. But, not by doing business as usual. Not by looking the other way or waiting for someone else to lead the way. And not by working alone. We must face this together.” __________________________________________ Enquiry No: 0408
Singapore: Turning 100 in March has not slowed down the Oreo brand, which grew nearly 25 percent in 2011. That momentum continued into the first quarter of 2012, with double- digit growths in North America and nearly 40 percent in Europe and developing markets. Irene Rosenfeld, chairman and CEO of the company, said: “We’re delighted to bring the joy of the world’s top-selling cookie to more people than ever. In fact, Oreo has had average growth of more than 17 percent annually since 2006. It surpassed US$2 billion in annual revenues in 2011— doubling sales over just five years ago.” While the brand grew double digits in developed regions like North America and Europe in 2011, developing markets is now the brand’s leading growth engine. Today, it is sold in about 85 developing markets from China and India, to Argentina and Mexico. Over the past five years, it has grown nearly 37 percent on average annually in developing markets, including gains of 50 percent in 2011. The brand is on track to reach US$1 billion in annual revenues in developing markets this year.
___________________________________________ Enquiry No: 0409
DSM Acquires Ocean Nutrition Canada Basel, Switzerland: Royal DSM, the global life sciences and materials sciences company, has entered into an agreement with Clearwater Fine Foods and funds managed by Richardson Capital to acquire Ocean Nutrition Canada for a total enterprise value of CAD 540 million (US$526.3 million). Subject to customary conditions, the transaction is expected to close in H2 2012. Ocean Nutrition Canada is a Canada-based supplier of fish-oil derived Omega-3 fatty acids (EPA and DHA) to the dietary supplement and food and beverage markets. DSM expects the transaction to be EPS accretive as from 2013. The acquisition is expected to accelerate revenue growth through material revenue synergies with expanded distribution, marketing and product development. Customary operational efficiencies will also be realised in the integration process. ___________________________________________ Enquiry No: 0410
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
INDUSTRY & MARKET
GPC Opens Solutions Centre iowa, uS: Grain Processing Corporation (GPC) has opened its solutions center located in the technical development centre at the company’s headquarters in Iowa, US. The centre was built to provide technical and research departments with a kitchen, laboratory and presentation area to better serve its customers. The technical service department’s focus is to assist in matching the appropriate ingredients to meet product development challenges with scientifically based solutions. The centre will also be used to facilitate customer-training sessions. Brian Tompoles, the company’s VP of sales said: “Our customers deserve accurate and timely answers to technical questions and the solutions center will allow the company to not only answer those questions, but also help provide a solution to meet their goals.” ___________________________________________ Enquiry No: 0411
Find us on Facebook
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3027
www.facebook.com/ AsiaPacificFoodIndustry
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
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CHINA FOCUS
BASF Human Nutrition Announces Winners Of The New Asia Research Grant Program
Shanghai, China: BASF has declared the winners of the 1st Annual BASF (Asia) Human Nutrition Research Grant Program. The purpose of the program is to facilitate open innovation between industry and human health scientists; credible human health science is the foundation for growth of nutrition products. Here are the list of winners: • Dr Mira Dewi, Bogor Agricultural University • Dr Nuri Andar wulan, Bogor Agricultural University • Prof Liu Liegang, Huazhong University of Science and Technology • Prof Yi Youjin, Hunan Agriculture University • Dr Yu Huanling, Capital Medical University The event took place on March 27 in Shanghai, China, and featured over 55 participants. A scientific
research platform was provided for researchers to connect, collaborate and exchange ideas to promote awareness of nutrition ingredients throughout Asia. “Our research grant program fosters the Open Innovation concept, and provides researchers and other members of Asian scientific community a platform to contribute their studies and ideas. This year’s goal is to explore new research leads for plant sterols, a key ingredient that plays an important role in public health”, explains Tina Low, director, BASF Human Nutrition, Asia Pacific. In the 2012 grant program, the company is targeting China and Indonesia, as consumers in these emerging economies are undergoing rapidly changing lifestyles. One effect of changing lifestyle is the rising cardiovascular disease rate that poses an increasing public health risk. While plant sterols have been used extensively in Europe and the
US, awareness and research in the Asian population is still very limited. By focusing this year’s grant in China and Indonesia, the company hopes to generate more research focusing on the health benefits of plant sterols. The grant called for research ideas that break new ground or expand previous discoveries into new directions. This year, applicants came from the fields of medicine, nutrition, clinical science, food science, and health science areas from universities, medical schools, and research institutes. In addition, one of the grants was designated as the ‘Young Investigator Award’, designated as such to support and encourage research by young investigators. A call for proposals was made in 2011 to researchers and scientists from China and Indonesia. During the ceremony, five winning proposals were selected based on the peerreview for scientific merit conducted by the company’s Scientific Advisory Committee, comprised of scientists from academia, government, and industry. Each grant winner was awarded with a grant of 20,000 Euros in local currency. Each grant will fund a study for 12-month term and researchers will present their findings at the 2013 grant program ceremonies. ____________________ Enquiry No: 0412
www.apfoodonline.com For everything you want to know about food technology
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
CHINA FOCUS CREATING TOMORROW’S SOLUTIONS
DO YOU WANT A HIGHLY BIOAVAIL ABLE FUNCTIONAL INGREDIENT?
Jebsen, Xinxiang Xinliang & Sveba-Dahlen Open Bakery Centre
_____________________________________ Enquiry No: 0413
Would you like to increase the bioavailability of a functional ingredient such as curcumin? Then talk to us – we have the solution! Thanks to our cyclodextrin technology, WACKER can offer you ready-to-use, highly bioavailable functional ingredients. Take, for example, our free-flowing, yellow-orange CAVAMAX® W8 curcumin powder for dietary supplement applications. Scientific studies show that CAVAMAX® W8 curcumin is dissolved up to five times more effectively in simulated gastric/intestinal fluids (SGF/SIF) than any other leading commercial curcumin supplement product or curcumin powder itself. Studies also show that human CaCo-2 cells absorb up to 10 times more CAVAMAX® W8 curcumin than other leading commercial curcumin supplements. Wacker Chemicals (China) Pte. Ltd. T. +86 21 6100 3535, info.biosolutions@wacker.com www.wacker.com/curcumin
AsiaPacificsFoodIndustry_FI_Curcumin_80x240_310112.indd 1
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OCTOBER 3 – 5, 2012 JAkARTA, INDONESIA Visit us at Booth L21
Enquiry Number
Beijing, China: Jebsen, a marketing and distribution organisation for premium products in the Greater China region, has joined hands with Xinxiang Xinliang Cereals & Oils Processing and Sveba-Dahlen of Sweden to open the Xinliang & Jebsen Bakery Technology Service Centre on April 26, 2012. Established in Xinxiang, Henan to help stimulate the development of China’s baking industry, the training centre will serve as a public platform for baking enterprises and partners in central China to access training, information, trade and other services. With a range of food ingredients, a classroom with simultaneous interpretation facility and a pilot-scale workshop, the centre will allow students as well as association members to acquire both classroom and real-world training using European baking equipment, technology and a free-flowing supply of raw material. Jebsen Industrial’s R&D facility will provide the centre with a complimentary baking recipe development service; Xinxiang Xinliang will offer the venue, equipment and raw material investment; and Sveba-Dahlen, a European bakery supplier, will send experts to the centre three times a year to give lectures. In addition, Jebsen Industrial and Xinxiang Xinliang will also encourage baking enterprises to hold technical seminars and product launches at the centre.
03.02.12 12:10
PRODUCT HIGHLIGHTS 26
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
Ingredients
Arla Foods: Proteins For Less Salt
Purac: Meat Preservation Solution
Arla Foods Ingredients has developed a range of functional milk proteins that make it possible for food manufacturers to slash the salt content in their processed cheese products by up to 65 percent. The Nutrilac proteins offer emulsification properties, which means they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block and sliceable processed cheeses, as well as cheese sauce products. This results in a reduction of sodium levels in the end product – to the tune of anything between 50 percent and 65 percent. The proteins also eliminate the need for creaming – speeding up processing times by as much as an hour. In addition, they offer fat simulation properties, helping manufacturers to produce high quality processed cheese products that are not just lower in salt but in fat, too.
Purac’s Purasal helps to extend shelf life in cooked meats and poultry by lowering the water activity and acting as an antimicrobial agent. It can extend shelf life by 50 to 100 percent, enabling meat and poultry producers, and retailers to benefit from more flexible production and distribution. The brand’s powder Xtend 11 was developed for the ready to eat meat industry combining the benefits of shelf life extension and safety control with the convenient use of a powder version. It is designed to be added to premixes and will therefore reduce the complexity in the production process. The product can be applied in low dose levels, has a minimal impact on flavour and can be a cost effective and affordable anti microbial in meat applications.
_______________________________ Enquiry No: P420
Lycored: Microencapsulated Vitamin B Ly c o R e d h a s d e v e l o p e d formulations designed for hair and nail nutrition, based on vitamin B complex and amino acids. The systems are made with the company’s microencapsulation technology. Many are aware of the benefits of vitamin B and amino acids as building blocks of hair protein and for protecting nails. These consumers are looking for a simple solution to supplement their diets. Combining different nutrients with diverse organoleptic properties in dietary supplements is not always easy, due to undesired aromas or flavours, such as with vitamin B1, methionine etc. Microencapsulation improves the flowability and direct-compressible nature of B Vitamins amino acids. The product is stable in both tablet and hard-shell capsules. _______________________________ Enquiry No: P421
_______________________________ Enquiry No: P422
Taiyo: ‘Tasteless’ Green Tea Extract Taiyo’s Sun range of natural green tea extracts has been developed through extensive research into the properties of camilia sinesis, or green tea. These products contain highly purified green tea polyphenols, shown to have numerous biochemical and physiological benefits. The taste-free green tea extract, Sunphenon XLB-100, delivers the benefit of green tea to beverage applications and removes the characteristic bitter taste often associated with green tea. Sunphenon offers antioxidant, anti-microbial, deodorant and thermogenic (or fat burning) activities, while Suntheanine through the amino acid L-theanine, promotes clarity of thought, concentration and reduced reaction to stress. Completing the range of health solutions are Sunfiber, a natural soluble fibre, and Sunactive, a zinc delivery system for application in foods, beverages and supplements. _______________________________ Enquiry No: P423
3-DIMENSIONAL EXPERTISE Newtec Case Palletizing is now part of Cermex www.cermex.com/newtec
u SHRINK-WRAPPING
u CASE PACKING
u PALLETIZING
sales.asia@cermex.com
CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France Tel.: +33 (0) 380 707 100 - E-mail: contact.us@cermex.com
Enquiry Number
CERMEX South East Asia & Pacific Co. Ltd. 5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road, Tungwadon, Sathorn 10120 Bangkok - Thailand Tel.: +66 (0) 2 678 5190
3099
www.cermex.asia
PRODUCT HIGHLIGHTS 28
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
Equipment & Services
Cermex: Honeycombed Packs Cermex has recently developed a solution for collating products on its shrink-wrappers in order to create honeycombed packs. Honeycombed packs can be adapted to all types of cylindrical products from 0.25 to 1.5 ltr. By using a configuration of alternate bottle rows, consequently creating more points of contact, the honeycombed pack is more stable and rigid. Doing away with corrugated support required for traditional packs gives rise to numerous advantages such as saving in packaging costs of between E0.5 and E0.6 per pack. Its pallet optimisation and consolidation can result in up to 20 percent more bottles per layer depending on the collation and configuration. The staggering system can be dismantled and guarantees total machine flexibility while maintaining a speed of 30 to 100 packs/min and a format changeover time of around 15 min. _______________________________ Enquiry No: P424
Flexicon: Mobile Half-Frame Discharger A mobile half-frame bulk bag unloader with multi-purpose hopper allows material to be discharged from bulk bags, manually tipped from sacks, and conveyed to downstream processes and storage vessels dust free. For in-plant mobility, the system by Flexicon minimises weight and achieves a low centre of gravity by eliminating upper frame components, relying instead on the user’s forklift or plant hoist to suspend the bag above the unit during operation. The bulk-bag-to-hopper interface consists of a clamp ring positioned atop a pneumatically actuated telescoping tube, allowing dust-tight connections and unrestricted flow between the bag spout and hopper, as well as automatic tensioning of the bag as it empties to promote flow and evacuation. The integral flexible screw conveyor transports both freeflowing and non-free-flowing bulk materials including products that pack, cake, smear, seize or fluidise. _______________________________ Enquiry No: P426
Cognex: Control Center For Systems Cognex has released the Explorer control center, a utility that displays a graphical view of all the company’s vision systems, ID readers and visualisation systems connected to the network. It also incorporates maintenance tools for backing up, restoring or cloning systems, and carrying out firmware upgrades. The utility was designed for control, production and maintenance engineers who will find the intuitive ‘point and click’ interface easy to use without any training required. The control centre offers the ability to display the identity, type and status of all the company’s Ethernet-connected vision systems, ID readers and display devices on the network. Other features include: • Execute firmware updates • Backup and restore multiple systems simultaneously _______________________________ Enquiry No: P425
KHS: Aseptic Filling With 28MM Neck The Innosept Asbofill ABF technology by KHS manages the aseptic cold filling of non-carbonated non-alcoholic beverages using the dry sterilisation method. The focus here is on milk and yoghurt beverages as well as fruit juices, fruit juice beverages, sports drinks, near water beverages, tea and coffee as products to be filled. Recently, the technology offers the option of processing 28 mm neck diameters. Additional security is provided in that, if it should be desired at a later date to change from the 38 mm neck to the 28 mm neck - or vice versa - this can be quickly implemented on the machine with a conversion. _______________________________ Enquiry No: P427
Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-4156 4-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, Korea
Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-2668
Ishida India Pvt. ltd. Tel: 91-124-385-4392 Fax: 91-124-385-4393
382,Ground Floor, Udyog Vihar, Phase-2, Gurgaon - 122 016, Haryana, India
Ishida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246 R4-51, Hung Phuoc 4 Complex, Tan Phong Ward, District 7, Ho Chi Minh City, Vietnam
PT. Ishida Indonesia Tel: 62-21-29-078-912 Fax: 62-21-29-078-815
Gading Bukit Indah, JI. Bukit Gading Raya SA-30, Kelapa Gading Barat, Kelapa Gading, Jakarta Utara 14240, Indonesia
Enquiry Number
Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994 123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand
3115
1228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206
Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680 No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia
PACKAGING & PROCESSING
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THE state of the worldwide packaging market at present can be best summarised as fluid. There has never been a better time in the last 30 years to be in packaging. With a diverse range of challenging manufacturers, p ro d u c t l i n e s , p o r t f o l i o s , materials and trends in food, there are naturally areas with real growth opportunity and areas where the uptake of technology and investment is fast tracked. It is a challenging environment to operate in because customers around the world are trying to achieve higher production output from existing, streamlined or reduced capital equipment. Companies are looking to make their production processes more efficient, to work smarter, harder and longer. So, as an industry, packaging is in general expanding, but there is also a general trend towards more automation and a reduction in manual labour.
Asia PaciďŹ c:
Next In
Global
Packaging
Alf Taylor, CEO
As global packaging revenues outstrip predicted economic growth in most other sectors, how can companies position themselves to take advantage? Here is a perspective on the trends and challenges facing the packaging industry. By Alf Taylor, CEO, TNA
PACKAGING & PROCESSING
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
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integrity and waste minimisation benefits for manufacturers. Smart packaging systems that integrate weighing, metal detection and identification capabilities in one are delivering tangible outcomes in efficiency that are having a real impact on the bottom line.
THE EXQUISITE FACTORY. “Now at last you can say “cheese!” with our processing and packaging machines.”
With cheese like that, at last you can smile. And you can keep on smiling when you place your production in our hands. IMA Industries’ companies have been operating in the dairy products’ sector for years. In particular Stephan is known worldwide for its processing machinery and its turnkey, complete plants and automated solutions, whereas Corazza is the major global supplier of complete dosing and packaging lines for fresh and processed cheese. Take a seat in our factory, and taste the IMA Industries solutions. We are sure you’ll find them EXQUISITE.
THE orIGInAl STepHAn And CORAzzA mACHInES
www.ima-industries.com IMA INDUSTRIES ASIA PACIFIC Pte Ltd. 23 Tagore Lane #03-12 - Tagore 23 Warehouse, Singapore 787601 Tel. +65 6455 7670 - Fax +65 6455 6220
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SPEEDING THINGS UP It is telling that many of the more recent advancements look to speed up of output with machinery evolving to embrace the latest technological advancements. During the last 10 years, particularly, there has been an enormous shift in the ability of systems to increase capacity over time and it is expected for customer demand to push towards a comparable improvement again over the next five to 10 years. Technically, this puts an onus on equipment manufacturers to develop robust, reliable machinery capable of achieving ever-higher levels of output per unit dollar of expense. The latest vertical form fill and seal baggers (VFFS) are packing 150 bags per minute, which makes
a significant contribution to waste reduction and environmental impact. Conveyor distribution systems are moving product at speeds of up to 12 m/min, and with only 15 percent of the force of traditional vibrating feeders. This again has twin product
Enquiry Number
VIEW FROM ASIA PACIFIC Unsurprisingly, the Asia Pacific region dominates the thoughts o f m o s t p ro g re s s i v e f o o d manufacturers and responding to the latest flavour trends while maintaining product quality, is crucial to gaining a competitive edge in this dynamic market. Of the top five predicted biggest growing regions for packaging equipment and supply, Asia Pacific includes three: China, South Korea and Singapore specifically. Emerging markets like China are spearheading a rise in research and development that delivers equipment and materials into the packaging sector that increase production and improve process efficiency. In food process and packaging, manufacturers are looking to improve their line productivity and uptime, through optimal conveying, snack flavouring processes that apply consistently and evenly, and by employing the fastest baggers on the market.
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27-03-2012 11:36:41
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INNOVATION IS KEY Looking ahead, greater output from machinery is an unquestionable key trend for the future. However, customers will also require greater flexibility in pack formats that has a knock-on effect to the capability and flexibility of machinery to deliver. Much of this is driven by market research and consumer trends that indicate a continued rise in snacking ‘on-the-go’. Some markets, particularly in the Asia Pacific region, are more advanced and therefore more demanding in this respect. To demonstrate how things have evolved, 10 years ago everything was packed in pillow packs, but now there is a rise in other forms of packaging such as block bottom and the Quattro.
As an ergonomically designed machine, it can be installed and integrated with the conveyor and VFFS packaging systems for a total systems approach to snack processing and packing. One such installation in the region has helped one of Australia’s food brand manufacturers boost plant efficiency with the installation of the conveyor. A distributor of food brands including Edgell, Birds Eye, John West, Leggos, Ally, Seakist, Harvest, Plumrose, CHIKO and I&J, Simplot Australia wanted to replace a high maintenance, intensive labour 15 conventional belt and plastic mesh conveyor system to enhance productivity CASE-STUDY The intelli-flav system, for at its Kelso plant. The solution involved the example, addresses key manudevelopment of a completely facturingthe issues. The systems ch as we love rethinking conventional to continuously bring you the ultimate in maximises flavour dispersion integrated distribution system release of the tna robag, which revolutionised the VFFS packaging industry 30 years to ensure controlled flow and that comprised six horizontal wn to now provide you the ultimate in simplicity, flexibility and performance for your entire consistent coverage. It enables motion servo-driven conveyors. manufacturers to use multiple These ensured that the manuflavours on single processing facturer could maximise the use hout you, so please join us as we celebrate 30 years of innovation! See our innovative lines and its quick release drum of several infeed and packaging May, or visit us at tnasolutions.com and flavour hopper facilitates points and meant it no longer rapid flavour changes. had to move the conveyors to
go, a star was born.
ibution ackaging
seasoning weighing promotion cutting
metal detection
Smart packaging systems that integrate weighing, metal detection and identification capabilities in one are delivering tangible outcomes.
different strategies after each run, as such reducing downtime. The reverse flow technology ensured footprint was minimised and allowed the manufacturer to benefit from using a single conveyor in place of two separate conveyors. With a gateless horizontal servo driven mechanism, with minimal moving parts, a system was developed for Simplot with longer stainless steel pan lengths of up to 12 m. As a result, the company now runs with the machines 24/7, so they do not need to operate a cleaning shift. Product changeover times are now 20 minutes, instead of several hours, which enhances productivity even further. For more information, ENTER No: 0440
Urschel Asia Pacific Pte. Ltd. • 10 Tagore Lane, Singapore 787473 • Tel : 65-6254-7757 • Fax : 65-6554 4733 • Email : asia@urschel.com ®Urschel and Comitrol are registered trademarks of Urschel Laboratories, Inc. U.S.A. Enquiry Number
3104
www.urschel.com
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
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NET-WEIGHT filling technology is among a host of filling systems available in the market, along with level, volumetric, piston and gravity fillers. Each type of filling system is built around certain core applications. What makes net-weight filling systems different from the rest is the fact that it measures the quantity of liquid being filled by weight. Using a load cell underneath the plate that holds the container, net-weight filling system ensures accuracy of filling.
scale underneath the bottle to tell you how much product is filled into the bottle. operationaL processes Firstly, the load cell is controlled by an electronic card that would feedback each filling cycle and auto-corrects itself using an algorithm. This is critical because product properties change according to variation in temperature and pressure, which could directly affect the ‘in-flight’ product and hence the final weight.
empty bottle weight, also known are tare weight. The filler will record this weight and measure whether it is within the expected tolerance defined in the recipe. If the tare weight is outside of the tolerance, a signal is sent to that filling nozzle not to fill the bottle for that cycle, and thereby reject it. Once the tare weight is recorded and accepted by the filler, the nozzle is then actuated to fill the product into the bottle. The bottle is filled with a laminar flow. This ensures that there is a constant flow with little turbulence during filling, which helps to avoid or reduce foaming due to product characteristics. Due to constant monitoring of filling process against filling graph, this is also the stage where the filler is able to detect
FILL measUring Up T h e f i l l e r i s a p p ro p r i a t e particularly for markets where the product is delicate, abrasive or aggressive in nature. Such products in the food & beverage market would include edible oils, sauces, syrups, dressings, dairy products, and flat alcoholic drinks to name a few. Considering that product give-aways and compliance with label statements are of utmost importance to the customer, netweight filling is able to optimise the filling of these liquids with accuracy, making it one of the few systems to give a fast return on investments. Essentially, the way net-weight filling works is like having an advanced electronic weighing
Up By
Weight
the net-weight filling system is about precision in filling and doing so in a hygienic way. By piyush Bhandari, business development manager, clearpack Moreover, this ensures that each filling cycle is independent to the next. Therefore, the filler is constantly adjusting itself to attain the highest accuracy for the specified weight to be filled. The operative cycle of the net-weight filler is systematic and designed for precision. When an empty bottle is transferred onto the load-plate of the filler, the first step of the filler is to measure the
if product is leaking out of the bottle (due to leak in bottle or improper positioning of bottle). In such a case, the filling graph deviates from standard. When this happens filling is stopped and the bottle is rejected at end of the cycle. The next stage is to measure the final weight once the nozzle has been closed. This is the final stage of measuring the weight
PACKAGING & PROCESSING
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
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Hygienic Importance Net-weight fillers are built to be clean and hygienic in design due to its numerous food applications. There is no contact between the nozzle and the bottle, and the filler
filling and doing so in a hygienic way. Ultimately, this provides greater savings for the customer, which can be passed on to the end customer in an increasingly competitive market. For more information, ENTER No: 0441
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Data At Fingertips The net weight filler can provide statistical data of every filling station of every cycle, such as standard deviation, mean and median weight of the bottle, or even of every nozzle. It will also provide clear data of rejected bottles, which could arise from several factors like under or over filling of the bottle, incorrect cap application, tare weight deviation (empty bottle weight falling out of range). Moreover, the data would clearly associate each reject to its related faults. In effect, the net-weight filler is inherently a ‘check-weigher’ for the bottle also. The fillers are easy to maintain, even during real-time production. If for some reason, there is a faulty load cell or a recurring issue with a particular filling head, it is actually very easy to shut-off that particular head to prevent it from filling. This can easily be done through the touchscreen panel.
is designed to prevent productstagnation for hygienic reasons. It is easy to run CIP (clean-In place) and SIP (sanitise in place) cycles on the net weight filler to ensure hygienic filling. Looking at the features of netweight filling, it is clear that this filling system is about precision in
Enquiry Number
of the bottle with the product settled. The filler simply subtracts the tare weight from the final weight of the bottle to get the netweight of the liquid. The filler will record the weight and calculate several data such as tolerance of the final weight and standard deviation. Once the bottle is discharged, it goes onto the capping station to be capped. However, the filling carousel is just at the fourth or last stage of the cycle. At this stage, the filling load-cell is zeroset before accepting next bottle for filling.
13/02/2012 19:26
13/02/2012 19:26
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
36
The National Environmental Agency (NEA), in Singapore, has made it mandatory that caterers indicate the four-hour limit for prepared food placed within temperatures of 5 deg C and 60 deg C. Consumers who wish to consume food left under such conditions are advised to do so not later than the four hours from the time of preparation. This regulation was implemented as a safety measure, meant to raise awareness among consumers on the necessity of
Caterers are encouraged to implement an entire food safety management system that requires those processing food or caterers to manage all significant food hazards present in their raw materials or processes with proper documentation support. By Ng An Tyng, principal consultant, Tüv Süd PSB Learning
Time-Stamping:
Freshness consuming prepared foods within prescribed time limits.
d e r u Ens
Safe Consumption When food is removed from its heat source or the chiller, and allowed to hold under temperatures of between 5 deg C and 60 deg C, bacteria inherently present in the food tends to multiply rapidly as these temperatures present a comfortable and non-threatening environment for reproduction. Certain types of bacteria like the Salmonella species may be present in large populations and will cause food poisoning. Other types of bacteria such as staphylococus aureus may even produce toxins that are detrimental when consumed. Consumers with good body resistance may not experience adverse reaction after consuming bacteria laden food. However, others with low immunity can experience severe reactions, and for some it could even be fatal.
From a food safety perspective, time stamping is a good way of ‘reminding’ consumers of the dangers involved if they fail to manage their time of food consumption within the time limit. Consumers have a physical tag in the form of the
food stamp to look out for on every occasion and are able to safeguard themselves. Before the mandatory implementation of time-stamping, consumers might have unknowingly consumed unsafe food, much to their own detriment. Practical Implementation Although time-stamping serves to inform consumers of the need to consume their food within the four hour time limit, it is but one of the many measures needed to ensure food safety. Ask any food safety expert and they will tell you that this measure alone is insufficient to ensure food safety. For a start, good food hygiene practices such as proper supplies of raw materials, control of food storage temperatures, prevention o f c ro s s - c o n t a m i n a t i o n between raw and cooked food, necessary hygiene practices for food handlers, cleaning and sanitation programmes are some of the basic measures expected of those processing food or caterers. In fact, NEA encourages caterers to implement an entire food safety management system that requires those processing food or caterers to manage all significant food hazards present in their raw materials or processes with proper documentation support. Food businesses with adequate technical support may decide to establish such a system on their own. Alternatively, those with limited internal resources could seek external help to get started on developing a holistic food safety management system. For more information, ENTER No: 0442
Enquiry Number
3101
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
38
Case-Study:
Maximum uality Minimum Space In order to maintain a prime position in the industry, the tea company realised that investment in their manufacturing process was required. By Peter Gustafsson, sales & business development manager, Matcon BOH Plantations is a tea grower in Malaysia and account for 70 percent of all tea produced in Malaysia. With four tea gardens encompassing 1,200 hectares, their annual production is in the region of four million kilograms, translating to about 5.5 million cups per day. As a vertically integrated tea company, operations are ranged in the entire spectrum of tea manufacture, from cultivation and processing to the packaging and marketing of its black teas. In order to maintain its prime position in the domestic retail market and expand into overseas niche markets, the company realised that investment in their manufacturing process was required.
Four position formulation system.
Discharge station providing controlled feed to form, fill & seal machine.
Demands For Performance Key performance requirements were outlined for the implementation of the project on improving their manufacturing process. • Product Quality The processing systems were to meet hygienic manufacturing and quality standards. The systems should have cleaning ability, homogeneity, and ensure product safety. • Production Flexibility The manufacturing operation was to be designed to allow multiple recipe production simultaneously. This technique is sometimes known as ‘parallel processing’. Quick recipe changeover and clean down (where necessary) also had to be considered. • Space Utilisation The company wanted to utilise existing floor space for the production area, which should allow for future expansion, both in capacity and number of recipes being produced. Parallel Processing The company adopted the ‘lean manufacturing’ philosophy of parallel processing in their new production facility. By installing a cone valve intermediate bulk container (IBC) system, a flexible manufacturing facility can be attained with maximised throughput. By operating independent ‘process modules’ and using the IBC as the ‘vehicle’ to move the product, overall equipment effectiveness (OEE) can be optimised, lowering the cost per kg produced.
PACKAGING & PROCESSING
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
39
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Feeding Packing Machines The discharge station is installed above each packing line, ensuring a controlled discharge without product segregation, maintaining the homogeneity of the blended product. This is again achieved with the use of the cone valve technology. To meet the demands of today’s volumetric fillers, the
powder handling (refilling of The system was installed in the infeed hopper) becomes Spring 2011 and is now opereven more important. If refilling ational, and meets the company’s is not reliable and ‘steady’, performance requirements. the product bulk density will change (head load in the infeed hopper), effecting the accuracy For more information, of the filled sachet and speed of ENTER No: 0443 the machine. APFI ad_100512b.ai 1 5/11/12 4:47 PM
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Automated Recipe Formulation The formulation bay (housing four major ingredient IBCs), doses the major ingredients automatically using cone valve technology in a gain-in-weight manner into the receiving batch IBC at floor level. The major ingredient IBCs can hold a combination of several recipes without the need for changeover. As there is no requirement for a secondary feeder, the system is easy to clean and allow for minimal down time when ingredients need to be changed. Minor ingredients are preweighed manually and added into the batch IBC. Keeping this task manual provides flexibility, as there are many variations of minor ingredients. Formulation of the batch time is also shortened as this operation is done in parallel to the major ingredient batching. The blender was selected as it achieves homogenous blends for a range of recipes using its 360 deg tumbling action. Many factors were evaluated including flexibility and product quality. As the IBC is the blending vessel, it can mix several recipes without the need for cleaning and with zero contamination risk. This allows an increase in product quality, mix multiple recipes without any downtime and utilise minimal floor space.
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
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Shelf-Life:
Rosemary Answer
refined rosemary extracts standardised to active components provide an effective antioxidant protection for food products. by baptiste Demur, business manager, food preservation, naturex WIDELY used for culinar y purposes and known as a phytomedicine, rosemary is also packed with antioxidant compounds that are able to delay food degradation. Refined rosemary extracts standardised to active components provide an effective antioxidant protection for food products. Oxidation is one of the major degradation processes affecting food products. It results in offflavours development and colour degradation, thereby limiting the shelf life of foods and beverages. Shelf-life is not only about microbial safety, but also oxidative stability. One of the biggest challenges of the food and beverage industry is to deliver products that are safe, appealing and convenient with a long shelf-life.
Ensuring microbial safety is a must, but it is not enough. What would be the point of retailing a product that is perfectly safe from a microbial point of view, but with a taste and colour that is unacceptable due to oxidative degradation? This is where food antioxidants come in. anti-oXiDantS For ProteCtion Antioxidants are important in the food industry as they are essential in maintaining the quality of most food products throughout their shelf life. They help to preserve the appeal of foods during processing and storage. Food antioxidants come in two main categories. Chain-breaking ‘primary’ antioxidants are able to directly inactivate free-radicals generated from fatty acids autooxidation, preventing them from
Alex L’Azzurro, Israel
Rosmary
The
degrading other molecules in a cascade reaction. ‘Secondary’ antioxidants do not directly scavenge free radicals, but are able to inhibit oxidation catalysers. The most common primary food antioxidants are phenolic compounds Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT), tertButylhydroquinone (TBHQ), tocopherols and gallic acid esters such as propyl gallate. EDTA (chelator), ascorbic acid and its derivatives (oxygen scavengers), as well as sulphites (oxygen scavengers), are widely used as secondary antioxidants.
Some of these antioxidants are more efficient in some foods than others depending on the oxidation pathway targeted. For instance, EDTA is suitable in mayonnaise, where it scavenges pro-oxidant metal ions promoting oxidative rancidity. TBHQ is typically used in oils to extend their shelf life. Ascorbic acid in beverages can scavenge oxygen that is responsible for the degradation of beta-carotene colourings leading to colour loss. But the use of most of these antioxidants is strictly regulated. They are not allowed to be used in every food, and where they are allowed, it is often with dosage
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
roSeMary Solution Rosemary (Rosmarinus officinalis L) is a fragrant and bushy evergreen shrub with aromatic leaves native to the Mediterranean basin. In addition to Northern Africa and South Europe where it both grows native and is cultivated, rosemary can also be found in
aPPliCation CHallenGeS reSolVeD The first commercial rosemary extracts used for their antioxidant properties were flavourful ingredients derived from rosemary oleoresins. Due to their significant aroma, such rosemary extracts were mostly used in flavourful applications and labelled as flavours. Apart from their flavour that was not compatible with most food applications, one of the other limitations of these extracts was also consistency. The biggest challenge was to separate flavouring components from the antioxidant components to deliver antioxidant rosemary extracts with a consistent efficacy and with less flavour limitations. Two phenolic compounds naturally present in rosemary leaves, carnosic acid and carnosol, were identified as the main oil-soluble contributors to the antioxidant activity of rosemary extracts. As they are oil soluble, they are extracted along with oilsoluble flavouring components through the extraction processes of rosemary oleoresins using apolar solvents. That is where the antioxidant properties of rosemary oleoresins come from. In addition to these oil soluble compounds, rosemary leaves also contain watersoluble rosmarinic acid, a caffeic
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all in tHe naMe Chemical-sounding names. Even tocopherols, which can be produced from natural sources, may sound artificial or chemical to consumers as their name is not reminiscent of the natural source they are produced from. In recent years, consumers’ awareness of health implications relating to food consumption has increased. Even though chemical additives are generally considered as cost-effective and convenient solutions for food processing, consumers tend to associate ‘synthetic’ and ‘chemical’ terms with potential hazards, especially when used to qualify food constituents. As consumers increasingly look into more ‘natural’ food, clean labelling drives a significant part of innovation within the food industry. Formulating or re-formulating food products with clean-label ingredients is a challenge, especially when it comes to technological ingredients. Natural ingredients may be seen as safe and healthy by consumers, but they are often considered to be lacking efficiency by the food processors – sometimes rightly so, and sometimes not. In the area of antioxidants, rosemar y extracts address this contradiction.
India, China, US, Australia , South Africa and more. Rosemar y leaves have a characteristic and pleasant flavour, and so it has been used as a food flavouring for a long time. However, in addition to their flavour properties, rosemary leaves are packed with antioxidant compounds able to provide health benefits as well as to preserve foods.
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limits set by food safety agencies on the basis of toxicological data. TBHQ is even banned in Japan.
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
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Stability In Colours To date, the main application for rosemary extracts standardised to rosmarinic acid is beverages.
In particular, they are able to extend the colour stability of beta-carotene used in orangecoloured drinks. At doses delivering 50 mg rosmarinic acid per kg, rosemary extracts have been shown to extend the colour stability of a soft drink containing natural beta carotene, exposed to direct daylight, by more than 50 percent.
Andrzej Pobiedzinski, Warminsko-Mazurskie, Poland
dimer that also has strong antioxidant properties. Starting from there, deodorised rosemary extracts with a standardised content in carnosic acid and carnosol, or rosmarinic acid, were developed. This generation of rosemary extracts with a low flavour and a consistent antioxidant activity spreads into many different applications including oils and fats, meat and poultry products, baked goods, sauces and dressings, dehydrated milk, and beverages — preventing rancidity, off-flavours development, discolouration of carotenoids and meat pigments. Identifying the key antioxidant components and being able to produce rosemary extracts with a guaranteed content in these compounds have been major milestones in the development of versatile rosemary extracts for clean label foods. Making sure rosemary extracts contain a consistent amount of active compounds from batch to batch ensures that they deliver the same antioxidant protection into the food. Formulation of the extracts can also maximise their antioxidant potency and facilitate their handling. Rosemary extracts are not magic bullets: they cannot fix every flavour or colour degradation issue. For instance, they are unable to stabilise chlorophyll colour, to prevent non-enzymatic and enzymatic browning reactions and flavour changes unrelated to oxidation reactions. But as primary antioxidants, they can provide technical and labelling benefits in a large scope of food and beverage products.
Rosemary extracts standardised to carnosic acid have been shown to be able to substitute antioxidant systems into many foods for all natural reformulation. In particular, as rosemary compounds primarily d e m o n s t r a t e f re e r a d i c a l scavenging properties, they perform well against synthetic primary antioxidants. F o r i n s t a n c e , ro s e m a r y extracts standardised to carnosic acid, when used at a dose delivering 100 mg carnosic acid per kg, are able to substitute BHA/BHT/citric acid (30 mg/kg each) in dry sausages, where this combination is considered the best-in class antioxidant system. Rosemar y extracts can also be combined with more conventional antioxidants in order to benefit from a synergy, and reach a maximum protection level at cost-effective doses. For instance, in oils, optimised blends of rosemary extracts and ascorbic acid can be alternatives to TBHQ.
In Rancimat comparative studies, a combination of an oil-soluble rosemary extract and micronised ascorbic acid delivering 22 mg carnosic acid and 150 mg ascorbic acid per kg soybean oil, has been shown to provide a similar antioxidant protection as TBHQ used at 200 mg of per kg oil. Rosemary extracts standardised to carnosic acid and carnosol are also effective alternatives to tocopherols. In a context where the price of tocopherols increased in the past two years and remains high, rosemary extracts are readily available cost-effective alternatives. Clean Label Assurance As an acknowledgement of their technological benefits, rosemary extracts standardised to active compounds have been officially approved as food antioxidants in Japan, China and in the European Union, where they can be declared as ‘antioxidant rosemary extracts’. Under this name, they are compatible with the use of ‘natural’ claims and compliment food product’s image as their name directly refers to their vegetal origin. In most other areas, rosemary extracts can still be declared as natural flavours or just rosemary extracts in a consumerfriendly way. The generation of rosemary extracts standardised to key active components, which overcame the flavour and consistency limitations of original products offered to the food industry, are now meeting the industry’s expectations: clean label with no compromise on performance. For more information, ENTER No: 0450
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HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
Health Foods Thrive In Asia
Ricardo Perina, Brazil
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By the end of the forecast period, in 2015, fortified/functional product sales in asia pacific are projected to hit almost US$70 billion, making it the world’s largest regional market for these products. By ewa Hudson, global head of health and wellness, euromonitor international
Selena NBH, Carrboro, US
AMONG the seven regions covered by the company’s research, Asia Pacific is not only the largest in terms of consumer headcount, but also the most diverse in terms of culture, socio-economics and consumer trends. The region is home to two of the most advanced health and wellness markets in the world, namely Japan and South Korea, as well as featuring some
of the most underdeveloped markets in terms of packaged food and beverage penetration, such as Laos and Cambodia, where fortified/functional products are still an abstract concept. In addition, it is also home to a growing number of emerging economies like China, India and Indonesia, where fortified/functional products are taking off with a vengeance. HigH demandS in aSia By the end of the forecast period, in 2015, fortified/functional product sales in Asia Pacific are projected to hit almost US$70 billion, making it the world’s largest regional market for these products. The predicted growth rate of 28 percent over the 2010-2015 period will be substantially higher than the global average, anticipated to be around 16 percent. In contrast, today’s largest regional fortified/functional products market, North America, will suffer stagnation due to recessionary pressures and market saturation. The three most dynamic growth markets over the forecast period are predicted to be China, India and Thailand, with anticipated value growth rates of 79 percent, 35 percent and 31 percent, respectively. Indonesia will also continue to show promising growth.
Purac AFJ May-Jun11 … (May 4)
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
The more mature markets of South Korea and Japan are likely to continue to contract, although a number of categories, such as fortified/functional confectionery and some types of RTD hot drinks, can still expect to enjoy dynamic growth in these saturated markets in the foreseeable future. Moreover, in South Korea, the fortified/functional energy drinks category is predicted to achieve growth of 141 percent in value terms over the forecast period because this type of product made a late entry, appearing in the South Korean market only towards the end of the review period.
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At present, in Asia Pacific per capita expenditure on fortified/functional products stands at around half the global average, hinting at the growth potential of this region.
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Big Spenders On the whole, consumers in the Asia Pacific region tend to be far more prepared to pay a premium price for a product promising extra benefits, while displaying a much greater reluctance when it comes to handing over those extra pennies for less tangible attributes, such as organic, or for healthier products whose taste is perceived to be inferior, such as better-for-you (BFY) offerings that are reduced in sugar, fat, salt and/or carbohydrates. In Asia Pacific, 40 percent of per capita expenditure on health and wellness foods and beverages went on fortified/functional products in 2010, while in Western Europe this figure was just 22 percent. Western European consumers, on the other hand, forked out almost 40 percent of their health and wellness spent on BFY products, while in Asia Pacific this figure was just 12 percent. Retail value sales of fortified/functional food and beverage offerings in the Asia Pacific region amounted to almost US$54 billion in 2010, accounting for 28 percent of total global sales. With projected value growth of 28 percent over the 2010-2015 forecast period, the region is set to overtake North America, which is currently the largest regional market for fortified/functional products.
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
46
Selena NBH, Carrboro, US
At present, in Asia Pacific per capita expenditure on fortified/ functional products stands at around half the global average, hinting at the growth potential of this region. Over the 2005-2010 review period, value sales of fortified/ functional food and beverage products in Asia Pacific grew by 59 percent, based on year-on-year US$ exchange rates. China, Indonesia and India emerged as the highest growth markets, recording value sales increases of 122 percent, 112 percent and 72 percent, respectively.
Fortified/functional herbal tea clocked up the strongest value growth (346 percent) of all fortified/functional categories.
cHina: HeaLtH BeneFitS & BeaUtY From WitHin In China, for tified/functional packaged product sales amounted to RMB108.2 billion (US$15.9 billion) in 2010, three quarters of which were accounted for by packaged foods and the rest by beverages. Over the years 2005-2010 review period, fortified/ functional herbal tea clocked up the strongest value growth (346 percent) of all fortified/functional categories, albeit from a low base. This growth surge was propelled by the rising popularity of products with soothing and relaxing properties, helping urban consumers cope with their increasingly hectic lifestyles. Fortified/functional fruit and herbal teas are particularly suited to this positioning, and appeal greatly to mid-income women working outside the home. Unilever Group’s Lipton brand led the category in 2010 with a 20 percent value share. The review period saw plenty of launch activity in the arena. Products claiming to offer specific benefits in terms of digestive health, immune system support, weight management, oral health and
bone health proved particularly popular with Chinese consumers. This was certainly the case for products containing functional ingredients based on the ethos of Traditional Chinese Medicine, such as E-jiao (gelatin derived from donkey hide), red dates and Chinese wolfberries. But some more universally popular ingredients also benefited. Vitamin C, for example, has long been valued by Chinese consumers for its health benefits, and most notably for its ability to strengthen the immune system. In addition, as a vitamin with proven antioxidant properties, it is also widely believed to possess anti-ageing effects. Over the review period, this prompted several beverage manufacturers to launch products with vitamin C as a key functional ingredient. Notable launches included Lemon C from Yangshengtang and Lemon Me from Huiyuan, both of which compete in the fortified/functional fruit and vegetable juice category. The ‘beauty from within’ trend also helped to strengthen the appeal of fortified/functional beverages towards the end of the review period, with many companies launching products claiming to offer skin care benefits. For example, 2010 saw Huiyuan introduce a product in the functional/fortified fruit and vegetable juice category, the vegetable protein content of which is meant to improve skin appearance and prevent ageing. Products such as these are primarily targeted at young, middle and high-income women in urban areas. Statistics show that value sales of food and beverage products with a beauty from within prime positioning focus more than doubled in China over the review period. india: aFFordaBLe For tHe maSSeS The estimated size of India’s fortified/ functional products market was just over Rs100 billion (US$2.2 billion) in 2010, still significantly smaller than the Chinese market. Although India’s health and wellness products market remains underdeveloped, an increasing number of manufacturers are starting to add functional ingredients to their products. As a result, category penetration has started to increase notably, with even staple foods such as bread and biscuits sporting functional ingredients at the end of the review period.
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
David Arellano, Barcelona, Spain
While it is true that the consumer base for fortified/functional foods, such as breakfast cereals and pro/prebiotic yoghurt, remains restricted to the more affluent, fortified foods like biscuits and bread have gained considerable popularity among India’s mass-market consumers looking for an affordable nutrition boost. Category penetration has started to increase notably, with even staple foods such as bread and biscuits sporting functional ingredients
The uptake of fortified/functional products aimed at children, such as biscuits and hot drinks, has long been quite enthusiastic in India, and there is significant potential to expand this market further. According to UN estimates, over 60 percent of Indian children are malnourished to some degree, and fortified/functional malt-based beverages targeted at children are the best-selling health and wellness products, accounting for close to one third of overall fortified/functional product sales (by value) in India in 2010. As the concern for and awareness of nutritional requirements continues to rise, manufacturers are also increasingly focusing on lower-income adults, with the dual result that adults are now also consuming fortified/functional hot drinks and that hot drinks positioning is becoming ever more specific. Traditionally, fortified/functional hot beverages were sold primarily through chemists/pharmacies in India, but recently the widening of the consumer base has resulted in their increased availability across other distribution channels. Rising food prices, however, do pose a threat to the growth of this category, particularly for products targeted at India’s lower-income groups. In 2010, soaring cocoa and sugar prices meant that unit prices of for tified/functional beverages rose by five percent. Indonesia: Segmentation & Packaging Noodles and dairy products were the two biggest contributors to current value sales
of fortified/functional products in Indonesia in 2010. Product segmentation based on functional ingredients was the main phenomenon observed in the category over the review period. For instance, calcium-fortified milk and powder milk are mainly targeted at older consumers, many of whom suffer from osteoporosis, while flavoured powder milk fortified with a combination of vitamins and minerals is largely aimed at children. Flavoured powder milk with added dietary fibre was launched in an attempt to carve out a target audience of female consumers concerned about digestive problems. In fortified/functional beverages, which accounted for around one fifth of Indonesian fortified/functional product sales in 2010, Asian speciality drinks registered the strongest value growth of 36 percent in 2010, followed by sports drinks. Growth in the latter category was driven by launch activity and expanding product distribution. In addition, the brand Pocari Sweat (from Amerta Indah Otsuka) set a new tone in terms of packaging sizes and types. Initially only available in cans, by 2010 the brand hit the shelves packaged in PET bottles of varying sizes, making the drinks more convenient and suitable for on-the-go consumption. Fortified/functional instant coffee also registered admirable dynamism over the review period in Indonesia, with value sales rising by 136 percent. The industry has been working hard to convince consumers of these products’ benefits, and with appreciable results. The direct selling company, CNI, saw sales of its ginseng coffee surpass those of its ginseng dietary supplements, so much so that in terms of volume sales, the product led fortified/ functional instant coffee in 2010 in Indonesia. This success, especially in communicating the health benefits of ginseng-fortified instant coffee products to consumers of the older generation, prompted other companies, both local and foreign, to follow suit. Follower brands in ginseng coffee include Miwon Kopi Ginseng and Hi Red Korean Ginseng Coffee. For more information, ENTER No: 0460
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
Dan Zen, Dundas, Canada
48
Wrinkle-
FREE Diet in the race against time, consumers are starting to realise that lustrous, youthful skin can be achieved with diets that are high in vitamins, phytochemicals and polyphenols. By sherlyne Yong
TIME stands still for none, with this being especially apparent to consumers who are resisting the signs of ageing. As one grows older, the body degenerates faster than it grows. This results in an increased susceptibility to conditions that are more prevalent with age, which can range from osteoporosis to dementia. However, none are as immediate and visible as the changes in one’s skin condition. As the most prominent indicator of age, skin has been the focus of most people’s attention.
With technological advancements and a longer lifespan, people feel younger than their biological age and would like their external appearance to reflect that as well. This has been made more pertinent with the increase in ageing populations across the world. tHe struCture of YoutH Much of the qualities that are sought after in good, healthy skin, such as smoothness and firmness, can be attributed to collagen. It is a protein produced
by the human body that can be found in skin, cartilage, tendons and bone. Collagen forms the structure of the dermis (the inner layer of skin) and abounds in large quantities among children, but diminishes as we age due to decreased production. Skin imperfections like wrinkles are mostly caused by exposure to external elements that alter the makeup of collagen, which leads to bad skin texture and the buildup of impurities. fruits & VeGetABles Most fruits and vegetables are rich in vitamin C, which also acts as antioxidants and fights against free radical damage. Multiple studies have suggested that the consumption of foods rich in vitamin C are associated with lower rates of cancer, including skin cancer. Some examples of these foods are blueberries,
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For instance, farmers might reduce the amount of fertilisers used on their crops, as it negatively affects the amount of vitamin C found in the produce. It has also been found that in the drying of fruits and vegetables, vitamin C is best retained under indirect exposure driers. Drying
rscadv.it
Dabinsi
retAininG tHe nutrient Due to its sensitivity, it is inevitable for some of the vitamin C to be lost during processing unless it is eaten fresh. As a result, manufacturers strive to maximise the amount of vitamin C in a product before and during processing.
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papayas, bell peppers, strawberries, broccoli, and other citrus fruits. Meanwhile, vitamin C is essential in collagen synthesis, and needed for converting proline and lysine into hydroxyproline and hydroxylysine respectively, both of which are main components of collagen. Vitamin C deficiency would halt collagen production, as exemplified in cases of scurvy where collagen-reliant parts degenerate rapidly. Vitamin C is water soluble and sensitive to high temperatures. Due to its nature, some degree of vitamin loss is inevitable during processing. When the food is blanched or undergoes pasteurisation or canning, it loses some of its efficacy. As such, produce is best used when freshly harvested, or processed immediately after preparation.
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Colourful Benefits Nutritionists have long advocated the consumption of brightly coloured fruits and vegetables due to the phytochemicals that reside within. One such example is carotenoids, with the two most important antioxidants being beta-carotene and lycopene. As carotenoids cannot be synthesised, they have to be replenished through the diet. Betacarotene can be found in dark, leafy, green vegetables and other red, orange and yellow fruits like spinach, kale and pumpkin, while lycopene is found in tomatoes and grapefruits among others. Beta-carotene is the precursor to vitamin A, which gets further c o n v e r t e d i n t o re t i n o i d s . Retinol has the dual function of smoothing out wrinkles and boosting collagen by inhibiting the genes that break it down. Lycopene works the same way by blocking enzymes that destroy collagen, and has displayed greater efficacy in neutralising free radicals. In the meantime, a study has also shown that the concentration of lycopene
in skin lowers the level of skin roughness, while another has revealed its ability to protect against sunburn. Most times, raw foods have greater antioxidant levels, but lycopene bucks the trend by increasing its quantity in tomatoes that have been processed over heat. This includes stewed tomatoes as well as processed sauces and puree.
(EGCG) is the main source of its antioxidant and anti-cancer properties. Not only does it inhibit cancerous cell growth, it also encourages the self-destruction of cancerous cells. In relation to neutralising free radicals, a study has also highlighted its ability to prevent oxidative damage. The same study has also shown EGCG’s ability to inhibit photoaging of the skin, which is
Liz West, New Jersey, US
should be as rapid as possible, and the fruit may also be treated with sulphur dioxide beforehand to slow enzymatic breakdown and nutrient loss. Alternatively, manufacturers can add ascorbic acid, a form of vitamin C to products when relevant. Commonly added to food as a preservative, it can also be used to replace nutrient loss. Studies have also shown that packaging plays a part in preventing the loss of vitamin C. Degradation is less apparent in containers that are airtight and safe from light penetration. In addition, glass containers are better than paper-based packaging for retaining the vitamin.
Lycopene bucks the trend by increasing its quantity in tomatoes that have been processed over heat.
Found in fruits like blueberries, blackberries and cherries, anthocyanins are colour pigments with a blue hue. Apart from its antioxidant and anti-inflammatory properties, anthocyanins aid skin complexion by regulating circulation and stabilising the structure of collagen. Frozen fruits are a viable source of these anthocyanins as they are not damaged by freezing. Drink It Up Green tea has also been suggested as potential collagen support food, due to its high amounts of flavanoids and polyphenols. Apar t from its free-radical neutralising abilities, catechins found in green tea have also been shown to prevent the breakdown of collagen. In particular, the catechin epigallocatechin-3-gallate
caused by chronic exposure to the sun, and characterised by dry and rough skin, wrinkles, poor elasticity, and impaired wound healing. To sum it up, a combination of factors such as aging populations and increased lifespan has created a focus on retaining youthful features. This will lead to the growth of the beauty industry, as well as the food industry. While the common approach would be to head for beauty creams and serums, consumers are also realising that dietary h a b i t s p l a y a m u c h m o re influential and lasting role. With this knowledge, consumers are expected to display more mindfulness in grocery selection by opting for nutritious and functional foods. For more information, ENTER No: 0461
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Enquiry Number
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BEVERAGE
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
Jeremy Keith, Brighton, UK
52
Mashing Leonardo Sanches, Sao Paulo, Brazil
Up A Brew The grain bill makes up the largest part of a brew, by influencing its taste, texture and colours. It is one of the most variable ingredients in beer production, and can be altered to create brews with unique properties. By Sherlyne Yong
Thought to be one of the world’s oldest beverages, beer still retains its popularity by being the top alcoholic beverage drunk globally. A c c o rd i n g t o a s u r v e y conducted by Canadean, beer share in major emerging markets have been increasing steadily, with a rise from 34 percent in 2000 to 40 percent in 2010. For instance, Asia has seen rapid growth in the beer industry that was mostly brought on by rising incomes, a greater demand for quality and increased accessibility. Data from Canadean, which compared five-year (20032008) beer compound annual growth rates between regions, revealed that Asia had the highest growth rate at 8.4 percent. With increased consumption, the beer industry is facing a greater demand for beer variety as well. This can be seen in the rise of microbreweries and craft beers in markets such as the US and UK, as well as China, the world’s top producer of beer. Traditionally, beer is mainly made with just four ingredients: cereal grain, yeast, water and hops. However, a slight change to any of the four ingredients could lead to great differences in the end product, and most variations in beer types are a result of adjusting the grain bill. The Main Ingredient The grain bill, otherwise known as the mash bill or mash ingredients, refers to the combination of grains used in the brewing process. The grains are used to produce fermentable sugars, also known as the wort, which are then fermented to become alcohol. A malted grain, on the other hand, refers to grain that has been steeped in water and left to germinate before it is kiln dried to the desired colour. The malt will
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Grain Of Choice Malted barley is the grain most commonly used in beer brewing, particularly for its high diastatic power. Good barley malts are dependent on the quality of the raw barley, which are affected by variables such as climatic conditions, soil, species and quality of harvest. However, most brewers differentiate barley malts by their species, which are
marked by whether they grow in two, four or six rows along the central stem. Two-row barley are perceived as having better quality because it malts best, is sweeter, and has higher starch to husk ratio than the other two types. In contrast, six-row barley is favoured for being more economical and having a higher concentration of enzymes.
Good barley malts are dependent on the quality of the raw barley, which are affected by variables such as climatic conditions, soil, species and quality of harvest.
Enquiry Number
3094
provide the enzymes and starch required. In mashing, ground malt is mixed with water over heat to facilitate the enzymatic breakdown of starches into simple sugars. Yeast is then added, and uses the sugar to produce alcohol and carbon dioxide gas. At the same time, the type and amount of malt also contributes to the colour of the beer, as well as its body and mouthfeel. While certain types of beers may use only a single type of malt, brewers often use a combination of base malts and specialty malts. The former forms the bulk of the grain bill and is utilised for its diastatic power (the ability to convert starch), while the latter is used in small amounts, 10 to 25 percent of the total mash ingredients, to influence the flavour, colour or viscosity of the beer.
2011_02_16_KHS_INNOPACK_MP_180x115mm_en_2.indd 1
17.04.12 14:53
BEVERAGE
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Dark Barley Malts Most dark coloured malts are used as specialty malts because they undergo high temperatures in the kiln, which leaves them with little or no enzymatic abilities. As
a result, they cannot be used alone in a mash, and are used in small amounts for their strong flavouring and colouring. An example is amber malt, which is kilned at temperatures of 150 to 160 deg C and possesses an intense and bitter flavour that mellows with aging. Brown malt belongs to this category as well. These malts are employed in beers such as porter, stout and bock, a strong lager originating from Germany. Chocolate and black malt are two other types of dark coloured malt that are kilned at even higher temperatures. Chocolate malt has a dark brown colour and contributes undertones of vanilla and caramel in addition to a nutty, roasted flavour. It is a main ingredient in stout and is also used for dark lagers or brown ales. Meanwhile, black malt is kilned at around 200 deg C, which carbonises the malt and delivers an ashy and bitter taste that is distinguishable from hops. It is also used to darken beers at times. Caramel malt, also known as crystal malt, is produced at
Michal Zacharzewski, Warsaw, Poland
Light Barley Malts The most popular kinds of light malts are pale malt and pilsner malt, the former used for making pale ale/bitters while the latter is employed more for pale lager. Pale malt is light in colour and the cheapest barley malt available due to economies of scale. It can be used as base malt in many styles of beer, and is typically kilned at 95 to 105 deg C. It also has a lower haze potential. Pilsner malt is generally the lightest malt available, but is strongly flavoured and has a sweet, malty flavour. It is the basis of pale lager and makes up the entirety of its grain bill most times. Despite being kilned at temperatures around 115 deg C, light coloured specialty malts have enough diastatic power to convert their own starches. They are darker than most base malts, and provide more aroma and malt flavour to the beer. Examples are Vienna malt and Munich malt, which can both be used as base malts due to the ability to selfconvert starches, but generally takes up only a small percentage of the grain bill.
Epic Beer, Auckland, NZ
Apar t from species, the amount of kiln dr ying that takes place results in different types of malts being produced. Spanning up to 30 hours, the barley is slowly dried in a kiln with temperatures that can go up to 200 deg C. Lighter malts are formed at lower temperatures, and used as base malts, while the darker malts are normally used as specialty malts.
controlled temperatures whereby the starches are converted to sugars and caramelised. It is first stewed in a damp or wet oven before being kiln dried, which allows the extraction of flavours without having to undergo mashing. Temperature is the main variable that affects the colour and depth of caramel flavour in the malt. It comes in a variety of colours, from light to dark amber, and tastes anything from mild caramel to burnt sugar. Mainly used for beer colour, it also improves foam stability and
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Carsten Mueller, NRW, Germany
Malted Wheat Unlike barley that is utilised mostly for flavouring and colour, wheat is an adjunct commonly used by brewers to enhance the mouthfeel of their beers. Its main difference from barley is having higher protein content. The large presence of protein has resulted in better foam stability, as well as a fuller body. This has also led to greater haze potential and high effervescence. While it enhances the texture of beer with a silky mouthfeel, wheat contributes little flavour as compared to barley. They are therefore used as the base
for beers with fruits or spices and herbs. A type of beer that largely employs wheat is wheat beer, or Bavarian-styled beers, such as weissbier/witbier or sour varieties like lambic. Weissbier/ witbier is literally translated into white beer, and is named such due to its hazy appearance and pale colour. Some of these beers may undergo secondary filtering to produce a cystal clear appearance. In most instances, white beer is formed with a combination of malted barley and wheat in almost equal amounts. An Atypical Mash Apart from malted barley and wheat, mashing ingredients may also include adjuncts like rice, corn, and gluten-free grains. Adjuncts are supplementary to the malts and are often utilised as cheaper alternatives to barley. Corn is typically the top adjunct used by brewers, in part due to cost, availability and composition, as it produces sugars and dextrins that are similar to those produced by malt. Even though it may contribute a somewhat apparent corn flavour, it is suitable for use in many styles of beers, such as the sweeter dark beers or lagers. Simultaneously, it
has protein-lowering capabilities, which results in a clearer and lighter brew. Rice is widely used in the US for producing light lagers, as it is relatively tasteless and does not affect the malt flavour of the beer. At the same time, it provides a dry and crisp quality to the end product as well. However, not all types of rice are suitable for brewing, as viscosity of the brew is affected by medium to long grain rice. Catering to people with gluten intolerance, more brewers are creating low gluten or gluten-free beer. Gluten is found in wheat, barley and rye, ingredients that are commonly used in traditional brew making. As such, alternative grains such as quinoa, millet, buckwheat and sorghum are used as substitutes for carbohydrates instead. With a heightened demand for variety, the craft beer industry is brewing experiential and unconventional concoctions. While some may incorporate less common ingredients like fruits, herbs and spices, most brewers have stuck to experimenting with a brew’s main base – its mash bill – as there are many types of grains available that lead to different effects, textures and taste within a beer.
For more information, ENTER No: 0470 Drinktec
contributes to beer sweetness, body and mouthfeel.
Think back to the activities done in kitchens much like the ones used generations ago by our grandparents — steps like cutting, portioning, frying, cooking and freezing were all done in the traditional kitchen. Fast-forward to the present, these steps are now rarely carried out in home kitchens as consumers indulge in a lifestyle that demands foods that are ready to cook as and when they want it. With this, manufacturers are required to invest in the technology for mass produced foods, ensuring that the specialised processes of food production is carried out in an efficient and hygienic way. “If you go back to our grandmother’s kitchen, it would have taken about two hours to prepare something, and now you read these articles where people don’t know what they’re going to eat until just before they’re actually eating it. You know, out of the fridge and into the microwave,” said Mike Brodziak, regional director for Asia, John Bean Technology, Food Solutions and Ser vice Division. Speaking in an exclusive interview with APFI, Mr Brodziak, talks about how the company’s tackling the challenges of maintaining quality and food safety of the products head on, with developments in its equipments and strengthening customer relations.
Clean As You Go The need to maintain the highest degree of hygiene and quality in the food industry drives the company ahead in its developments and advances. By Tjut Rostina
Convenience Based out of Chicago, US, the company has a global presence in the area of food technology, and growing from strength to strength in countries within Asia, such as China, Thailand and India. As consumer demands in the emerging markets move towards fast food and preprepared foods, the company’s food segment is focused on two main customer types for its complete line of solutions: The quick service restaurants with a large centralised kitchen, like fast food restaurants McDonald’s and KFC; and those in food retail, like frozen dumplings, chicken nuggets and other preprepared foods. “If I go through some of the highlights on the food side, the
company has sterilised more than 50 percent of the world’s canned foods, freezed more than 50 percent of the world’s frozen foods, then squeezed more than 75 percent of the world’s citrus juice,” commented Mr Brodziak on the company’s business within the food sector.
FEATURES
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
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Safety First Ensuring safety and hygiene in food products is ingrained in the company’s philosophy behind the design and development of its full line of equipment. In fact, food safety is stated as what got the company into the food business, according to Mr Brodziak. “Customers have been increasingly concerned about food safety and hygiene. What makes us stand out is that we have, right from the design phase, technology which relates to assuring food safety,” he adds. The company has a philosophy or a term that they use called ‘Hygiene By Design’, and over the years, the design of its equipment have been centred on this philosophy and improved
upon constantly. Sharing this philosophy with customers, it is explained that there are various areas within an equipment that can allow bacteria to grow, such as hollow surfaces and crevices. Even with a freezer that operates at -40 deg C, bacteria such as listeria cannot be eliminated. Due to this, each component is designed individually, and steps have to be taken to make sure that the equipment is easy to clean and sanitise. “What you cannot see, you cannot clean, so everything has to have an open design. You must be able to see everything, even in a complicated machine. We have to start by designing the machine in a way that is easy to clean, and on top of that, we
have implemented Clean-In-Place systems that have been used for a number of years,” explains Mr Brodziak. An example of such a design is the company’s spiral freezer. The spiral freezer is designed as a frameless system with a belt that self-stacks, requiring cleaning to be done only on the belt. As it has 75 percent less rails, the space for bacteria to grow is minimised. Dollars & Sense Making sense of the dollar investment in equipment is an important factor when considering to improve the efficiency of production. Positioned as a premium price with premium value equipment supplier, one of the challenges that the company
Mr Akimoto packs like no one else.
25 International Business Park #01-61/63 German Centre Singapore 609916 Tel: +65 6565 3918 • Fax: +65 6566 9798 Email: multivac@sg.multivac.com • Website: www.multivac.com
Enquiry Number
Multivac Pte Ltd
3114
He banks on MULTIVAC’s customized solutions.
ASIA PACIFIC FOOD INDUSTRY JUNE 2012
the centres in Europe to access the full-scaled services available at the tech centre. Mike Brodziak, regional director for Asia, JBT
faces is to make customers understand the merits of installing a premium equipment with value propositions. “At the end of the day, customers look at the total cost of a piece of equipment, and ultimately at the quality of their product and the total cost to produce it. Those value considerations are how we are successful. We talk about cents per kg when we sell our equipment, instead of just the upfront investment, because over a year, you may produce more products, so the payback will be faster. The running cost, food safety and quality are the areas that we have to focus on when selecting the right equipment. Otherwise, it will cost more,” he advised. Some of the other pointers to look out for are the equipment’s energy consumption and yield. Citing an example, Mr Brodziak said that one of the customers had brought in a freezer that was purchased at a much lower price by another company to compare. After calculating the running cost of both equipment and production, it was concluded that although the freezer by JBT had a premium price upfront, the total running cost would be lower if the freezer usage is continued for more than two years. “We honestly believe in two things. One is we need to have a
very rational logical discussion of customers to show the value proposition. The second thing is, we never want to just sell our equipment and walk away. It doesn’t play to our strategy, which is providing the whole lowest total cost of equipment. We want to be with our customers over the entire equipment life-cycle,” he adds. Standing the testament of time, a 40-year old freezer is still in operation in India. Although this is a very unusual occurrence, it happens and support from the company continues. “We sort of feel that the merits of getting a new freezer sort of comes earlier than 40 years, but yes, it has lasted that long. Whenever we develop something that is a technological improvement, we always have our engineers tell us how we can retrofit this into existing systems.” One of the ways to gain a better understanding of the customer’s processing needs is by simulating the actual operating equipment and production processes. This can be carried out at the company’s tech centres in Europe and North America. While the set-up of a tech centre in Asia is still being considered for implementation in the next couple of years, customers in Asia have been keen to travel to
inTo THe fUTURe Public records show that about two percent of the company’s sales go back into investing in research and development, with this year’s research budget estimated to be US$ 18.5 million. “A lot of the developing we do is along with our customers. But really everything we do is a journey in better understanding what our customer wants. Everything we do is market and customer inspired,” said Mr Brodziak. “We believe that not only should we have the ability to provide turnkey solutio ns requiring multiple pieces of equipment, but also that each individual equipment be bestin-class. As such, we constantly have projects that regenerate our entire portfolio. On record is a twin belt freezer, which effectively can freeze hamburgers at the equivalent capacity of 80 cows per hour,” he continues. In keeping with the company’s business strategy, the company is focusing on Asia as a prime area, with increasing growth in China and India. In response, the company will expand their existing business in both these countries. By and large, the company moves along with their customers in penetrating new territories. Mr Brodziak commented that countries like Myanmar and Sri Lanka are among the countries to watch out for with growth opportunities. For the year 2012, the company’s forecast for Asia is expected to grow faster than the market, which has a doubledigit growth. For more information, ENTER No: 0480
Dr John Maxfield expects more than just advertising promises when he buys a packaging machine.
Enquiry Number
3090
He is convinced by 130,000 machines sold, 900 sales and service staff worldwide, 65 daughter companies and 50 years experience.
www.multivac.com
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3042
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Making the right selection will require the input of many departments, and it’s more than crucial to obtain management buy-in (the number of failed implementations is considered directly proportional to the level of this buy-in). As you go through your evaluation process, consider the following four points: WHAT DO YOU WANT TO ACCOMPLISH? Your ERP strategy must be in line with your overall business
The Right System For You MANY of the ERP (Enterprise Resource Planning) systems in use today were founded on business models of the 1990s, designed primarily around finance, order management, and purchasing. New market influences, business models, and disruptive technologies — such as the cloud, social networking, and mobile devices — are now impacting the way people live and work. Complexity is also increasing, as manufacturers face pressure to reinvent themselves by i n t ro d u c i n g p ro d u c t s a n d processes for markets at faster rates. These forces are straining traditional ERP systems and are forcing many organisations to search for more operational systems.
rs to manufacturey and B & F r fo y it s ntl m is a neces more efficie An ERP systeand manage business e right choice for the help operate , it is critical to make th chain specialist, profitably. So Andrew Casey, supply business. BySolutions Infor Global
INTEGRAL DECISION The right technology can tame complexity, adapt to change, and support developments. This in turn may add complexity, which may then be simplified by technology — a healthy cycle. Get it wrong, and instead of being part of the solution, the ERP system becomes part of the problem. Recent research with IDC Manufacturing Insights, shows that 34 percent of manufacturers ranked ‘ineffective or inadequate IT systems’ as the top barrier to achieving operational excellence.
strategy. First, acknowledge what impacts your business. Next, identify your business goals, understanding what you need to do better. Then, consider what your key initiatives should be to meet these goals, and apply this to what you will need from an ERP system.
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Business Fit: Automotive manufacturers have different processes than food manufacturers. An engineer-to-order manufacturer needs a system with strong project and cost management functionality. Your ERP system needs to support your mode of manufacturing.
they cannot be ‘all things, to all men’ and are now providing industry verticalisation models. Bakers and brewers, for instance, are interested in recipes, not Bills of Material and that they do not need ‘style’, ‘colour’, ‘size’, ‘Fit’ etc. Do not have functionality in your system that you will never use.
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Integration: Often a major challenge and cost for any CIO, your next ERP system needs to connect seamlessly to your other business systems in order to keep data flowing smoothly and allow you to maintain visibility into your overall business.
Industry Fit: Sales, production, supply, and accounting requirements of a pharmaceutical manufacturer differ greatly to that of a machine manufacturer. Your ERP system needs to cater to these differences and support all regulatory requirements. Some vendors have finally realised that
Enquiry Number
WHAT DO YOU NEED FROM YOUR ERP SOFTWARE? According to an Aberdeen Group study, functionality and ease of use are the two most important selection criteria. Choose an ERP system based on how you do business. How can it streamline and speed up your critical business processes and scale as your company grows? Customising or adding extra functionality can be costly and can impact future upgrades. Find out if your vendor adheres to ‘good practice’ business processes and look less at how well these fit your business model and more at how your business differs from the ‘norm’. For ease of use, look for userfriendly dashboards (or ‘mash ups’) that provide a common navigation and look and feel, and deliver concise, role-based information from across the business. IDC’s survey indicates that ERP systems that offer these workspaces improve decision making capabilities, increase productivity, and tame manufacturing complexity. Other points that can be considered are listed below.
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The lower the investment needed for these activities, the lower your overall TCO. One effective way of minimising these costs and the attendant risks is to utilise a Template based solution such as Infor 10 F&B where 70-80 of the solution is templated, the main processes are mapped and templated ready for quick implementation.
Deployment options — Modern ERP systems often provide many deployment options. An on-premises model requires a strong IT department that can manage upgrades and data security. An on-demand/softwareas-a-service (SaaS) or Cloud deployment model could get you up and running more quickly and cut your startup costs. Consider also a Hybrid model where for example, you may have your production system deployed on-premise but have your Test and Disaster Recovery systems in the Cloud, or vice-versa for that matter. WHAT WILL IT REALLY COST YOU? The true cost of an ERP system considers both the initial purchase price and the total cost of ownership (TCO). Aberdeen Group defines this as a combination of the costs for effort, resources, implementation, software licenses, integration, and maintenance and support. (With resources especially don’t forget the cost of your internal resorces whilst implementing project management, back-filling postions, overtime to keep up with the work etc.)
WHO DO YOU TURN TO? Your ERP system is a major investment, so make sure you pick the right vendor. Look for financial soundness, organisational stability, a track record of providing exceptional customer service, and satisfied customers. The relationship should focus on obtaining business value and results, which come from delivering services and support that help maximise the value of your system. Consider how a vendor will deliver and support your project. Understand the vendor’s implementation record and methodology. Then look beyond the initial sale and implementation. What tools and resources does the vendor provide to help you be successful, long term? Global support is an
important factor for international manufacturers, so check that the vendor has offices where you need them and offers 24x7 support lines. Ongoing, post-implementation training will greatly increase time to value for your new system. This may be offered onsite or online as self-study classes. If your organisation does not have adequate IT resources to support an ERP system, find out if the vendor offers third-party application management services (AMS). An AMS partner can supplement your IT resources when needed, or assume the running of your complete IT infrastructure. An ERP purchase can put a dent in your budget. Some vendors offer flexible finance options to help spread the costs of purchasing and implementation. Your ERP system will serve you for many years and you would want to take advantage of new technologies as they arrive. Check the vendor’s technology vision and commitment to developing solutions that serve future ways of working. For example, what is the vendor’s mobile strategy, or how is the vendor taking advantage of the movement of social-networkingtype applications into the business world? When choosing an ERP system, keep in mind that it’s not just about the software. Think outside the box. Consider how you need to work, your business goals, and a vendor’s overall ability to help you achieve operational excellence and to compete better in your industry. For more information, ENTER No: 0481
Enquiry Number
3062
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condition. For example, peanuts are pre-cleaned and delivered to the manufacturer in vacuum packs, to ensure better hygiene and an extended shelf life of the ingredient. This is as compared to delivering the peanuts in the normal bag. Mr Koh says that while the products are not the cheapest in the market, he always tells customers that it is a ‘No Nightmare’ product, which would ensure saleability and quality assurance. “If you can ensure that it promises quality and food
uality Above All
The assurance of product quality and safety in production is key to building trust with customers. By Tjut Rostina Having been in the food business for 21 years, Chinatown Food is well known for its Asian convenience foods, such as glutinous rice balls and ‘roti prata’ (flour based Indian pancake). APFI speaks to Sunny Koh, the company’s MD, and chairman of the Singapore Manufacturers’ Federation (SMa), to gain more insight into the challenges and developments within the industry. Source For The Best Quality in taste is one of the reasons the company reassures itself of being at the forefront of
competition, and key to this is the sourcing of ingredients that are of a trusted quality. In ensuring the quality and integrity of the ingredients, the company has stayed on with many suppliers since day one. “We do not change supplier because of slight price difference. We always work together for long term, and they know what we want, and we know what they can supply,” says Mr Koh. The ingredients are provided for according to conditions dictated by the company to ensure that the raw materials are in good
safety for the family, I believe consumers would be willing to pay a little bit more,” he adds. Look To Asia When it comes to distribution networks for Asian foods, investing in the export of products within the region would prove to be more fruitful. As the food culture in the region is similar, and with a larger ethnic population as compared to the west, manufacturers would be able to reach out to more interested consumers. This is made even more possible in the last few years, with changes within the industry
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
such as the growing affluence and the signing of Free Trade Agreements between the ASEAN members and also between Singapore and China. Labelling Requirements One of the challenges facing manufacturers of pre-packed food today is the compliance to different labelling requirements for different countries. Each country’s requirements specify how a particular ingredient should be labelled. For example, while the US accepts the term ‘modified starch’, Canada would need a more detailed break-down description of the modified starch.
Singapore consumers can also be used for exports. However, at the end of the day, it is impossible to have a label that would be ideal for use in all countries.
Frying Oil Filter
Beyond Borders In an effort to ease the introduction of Singapore products to retailers and for export, the ‘Working-In-Partnership’ programme was established. Based on experience, retailers would usually take a cautious approach towards ordering large quantities of a new product. With the programme, Singapore manufacturers can consolidate their products for
Quality in taste is one of the reasons the company reassures itself of being at the forefront of competition, and key to this is the sourcing of ingredients that are of a trusted quality.
For more information, ENTER No: 0482
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a single shipment directly to the retailer. The strategy for this is to provide a variety of products to be showcased on one single platform, and could also be done for events, such as the ‘Tasty Singapore Food Fair’, which takes place in other countries. “ T h i s y e a r w e ’ re g o i n g to our third Tasty Singapore event in Thailand. So yes, I’m looking at duplicating this model to the retailers in Shanghai (China) and Taiwan,” says Mr Koh, “If there is room to do more activities, there will be more opportunities to introduce the products.”
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As such, Mr Koh advises that the labels should be designed in such a way that the cost of changing the labels are minimised. While it is always attractive to use a special effect on labels, it would mean an increase in costs when there is a need to change the packaging according to the different regulatory authorities. To counter this, it is best to keep the fonts on the label to one colour, preferably black. This would ensure minimum cost and also increased changeover speed. Currently, Singapore manufacturers are also urging the Singapore authorities to align themselves with more of the foreign regulatory authorities, so that packaging made for
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Koelnmesse Cologne, Germany March 27 – 30, 2012
Review:
Anuga FoodTec 2012 THE sixth edition of Anuga FoodTec, which closed its doors after four trade fair days in Cologne, Germany, posted its best event result to date. The exhibition saw visitor numbers grow by around 25 percent, totalling up to more than 42,000 trade visitors from 131 countries. The event provides sectors of the food industry with a processoriented and cross-sector view covering all raw materials of the complete process chain for the production of food and beverages. At the same time, the proportion of visitors from abroad increased by 16 percent to its current 58 percent. The number of visitors from eastern Europe —
especially from Russia, Ukraine, the Czech Republic and Poland — and from Turkey, were particularly increased. Considerably more specialist buyers from Asia — especially those from China, Japan, Thailand and India — also visited the event. The exhibitors repor ted good discussions with high-level decision-makers. Many of the partners in these discussions approached the companies with questions about concrete projects, so promising post-fair business is to be expected. The visitor survey confirmed the strength of the crossover concept. The results showed that more than 83 percent of the visitors surveyed evaluated the product range as ‘very good’ or ‘good’. Exhibitor participation also grew by more than 10 percent. About 1,334 suppliers from 41 countries presented their technical innovations and solutions in Cologne. At the same time, foreign participation increased by five percent to more than 50 percent. The three central topics at the event were hygienic design, automation and sustainability.
The trend towards hygienic design ran through the trade fair and underlined the importance of hygiene and food safety. Increasing automation and system integration emphasise that the individual process itself is of relatively less importance than its integration in overall production sequences. In the area of sustainability, numerous exhibitors presented solutions for increasing resource efficiency, whether by means of an improved utilisation of the materials used or a more economical approach to increasingly scarce resources such as energy and drinking water. Organised by the DLG, the trend topics were tackled and accompanied by a compre-
JUNE 2012 ASIA PACIFIC FOOD INDUSTRY
WORD
EXHIBITION & EVENTS
FROM THE GROUND Exhibitors share what they think are the challenges facing the food industry, and how they are working to overcome it. By Tjut Rostina
hensive, supporting programme that provided visitors with solutions to current questions and future developments. The International FoodTec Award was presented to 18 projects. Eight innovations received the award in Gold, and ten in Silver. Bio-plastics, biologically degradable packaging and new packaging ideas were the topics at the widely acclaimed special show ‘FutureLab’, which was initiated by the trade fair together with the Köln International School of Design. Design students working on site in several working groups developed ideas and draft designs for food and beverage packaging ‘live’. The show Robotik-PackLine 2012 demonstrated the potential that robotics offer for manufacturers of food and beverages. The special show presented the hygienic packaging of fresh meat, the secondary packaging and palletising of food and the hygienic filling of liquids. The next installation of the trade fair will be held from March 24 to 27, 2015. The event was organised by Koelnmesse and the DLG. ______________________ Enquiry No: 0486
DETECTING WHAT OTHERS CAN’T Sven G Bodell President Food Radar
F
ood Radar Systems was one of the award recipients for this year’s International FoodTec Award, given for the development of its system that detects foreign bodies in viscous products. Sven G Bodell, president of Food Radar said that the company’s aim was to be able to add a system to detect foreign bodies that are made of low-density materials, such as plastic, wood and rubber. The development of the system addresses food safety challenges in the industry, as it helps to prevent contamination in food products. “Well the challenge is really to have a safe product for the consumer, and being able to build systems to help prevent contamination is truly crucial. And that’s where we play a role now with the development of this technology in detecting low density materials,” shared Mr Bodell. The project started in the late 1990s, and then in 2003 a company was started and the development was enhanced. Marketing for the product started getting more intensive about 18 mths ago. Food products that can typically benefit from this system are baby food with particles (ie: carrots and vegetables), and soup with pieces. He explains further: “Let’s say, in a puree or baby food with particles, we can detect if there’s starch in there that was not properly mixed and is a lump, or pasta pieces that are lumped together. We can possibly detect those. Then we get an organic reject of that.” The company’s plan for now is to get more of the customers to implement the system. They would also like to get more applications, and then the dream is to be able to do an open system somewhere down the road. The company’s mission is to provide safety that other systems cannot do, or to be a complementary system to the systems out there. ______________________________________________________ Enquiry No: 0487
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NEED FOR SPEED
INNOVATION IS KEY
Sebastian Wolf MD Wolf Packaging
O
ne of the biggest challenges and trend in packaging is making packaging materials thinner and compostable, in line with the industry’s call to reducing wastage and being more environmentally friendly. With such demands from companies, manufacturers of packaging machines, such as Wolf Packaging, are increasing momentum and working hand in hand with film suppliers for a machine that achieves optimum efficiency while maintaining the durability of the film material. Sebastian Wolf, the company’s MD, said that the need to meet this demand is becoming increasingly urgent, as consumer demand changes quickly, and should development take too long, the market could lose interest. “Once you have something available, say for 30 bags per minute, the customers might say that their request was for 100 bags per minute, so you start from zero again, and at that time, the film might not be ready to handle the speed of packing 100 bags per minute,” he explained. Currently in development, testing of these machines are carried out in the company’s factories located in Germany, as well as in China. Opened four years ago, the China factory produces an estimate of 40 to 50 machines per year, and is a number that is still growing. ____________________________________ Enquiry No: 0488
Geert Poels Area Sales Manager Marel Townsend Further Processing
T
he fast moving urbanisation of countries in South East Asia has driven the importance of further processed foods, a preferred choice to incorporate in meals to save time and yet still be able to enjoy the meal. “People want to buy foods that are easy to prepare at home, still have a good dinner, and not spend that much time in the kitchen anymore. And that’s the pattern you see happening at the moment,” said Geert Poels, area sales manager of Marel Townsend Further Processing. He adds that the demand for further processed foods are at a high-level in Thailand, and increasing in countries like the Philippines and Indonesia. To meet the demands and trends of the market, the company has local presence in every country, who are able to understand the local industry trends and needs of the customers. Aside from that, the company’s area sales manager also travels to various locations to have face-toface meeting with the customers. Going further, the company’s strategy is to be innovative and bring new solutions to the market. About five to seven percent of the yearly turnover is put back into research and development to bring new products to the market, which gives a higher turnover and new possibilities. “Choose for our solutions, not for the company. We don’t want to be the biggest, but want to be the best,” adds Mr Poels. __________________________________________ Enquiry No: 0489
CUSTOMISED SOLUTIONS
A
dapting a solution to suit the customer’s needs, while bearing all environmental friendly factors in mind is one of the challenges within the industry. Oliver Wenke, international sales manager of Webomatic, said that in developing the solution, there is a need to produce something that matches the products as much as possible, minimising material waste and energy consumption. In addition, it is also important to adapt the design of the machine with user-friendly interface, so that even nonskilled people can operate it.
Oliver Wenke International Sales Manager Webomatic
With South East Asia as one of the largest growth areas for the industry, the company has plans to expand its activity in the region. One of the ways the company plans to do this is by lending more support to their partners in the region, and strengthening customer relations. Some of the countries in Asia with the company’s presence include Japan, China, Singapore, Malaysia, Indonesia, Thailand, Philippines, and Vietnam. Growth is expected to be at about 10 to 15 percent within the next two to three years. __________________________________________ Enquiry No: 0490
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Shanghai World Expo Exhibition & Convention Center Shanghai, China March 28-30, 2012
Review:
Food Ingredients China 2012
THE 16th edition of Food Ingredients China took place from March 28 to 30, this year, at the Shanghai World Expo Exhibition & Convention Center in China. Aimed at serving the food industry, the annual exhibition on food additives and ingredients poised itself as a global communicating and trading platform for the industry in Asia. The exhibition featured focused pavilions such as the Overseas pavilion in Hall 1, Comprehensive pavilion in Hall 2 and Hall 4, and the Flavor & Fragrance pavilion in Hall 3. INCREASED NUMBERS Occupying a total space of 71,600 sq m, the exhibition area was an
increase of 13,600 sq m larger than its previous installation. A total of 1,179 companies participated in the event, with 900 domestic businesses, and 289 overseas companies from 30 countries and regions. Some of the countries and regions include UK, US, India, Italy, New Zealand, Singapore, Spain, Turkey, South Korea and Germany. Over 90 percent of the exhibitors were manufacturers. There were 32,791 visitors during the three-day event, including 3,232 from 69 countries and regions overseas. The overseas visitors were from countries such as Australia, Cambodia, Germany, Pakistan, UK, US, and Saudi Arabia. KNOWLEDGE SHARING Three sessions of academic conferences on 17 topics and 39 technical seminars, with 24 overseas and 15 domestic speakers attracted over 3,600
professionals from manufacturing and scientific research fields. The focal point of the academic conferences and seminars were issues like food safety, health, technical innovation and upcoming trends. The seminars and conferences have resulted in 67 theses being published. Meanwhile, China Food A d d i t i v e s a n d I n g re d i e n t s A s s o c i a t i o n c o - o rg a n i s e d the Sino-Japan Economic and Trade Promotion Meeting, on ‘Food Additives and Ingredients Industr y’ with Japan Food Additives Association and Japan Food Chemical Newspaper. The next installation of the exhibition is scheduled for March 26 to 28, 2013. Organisers of the event are China Food Additives & Ingredients Association, CCPIT Sub-Council of Light Industry and China Food Additives Journal. ______________________ Enquiry No: 0491
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Review:
Food Hotel Asia 2012
AFTER a flurry of business-making and relationship-building activities conducted over four days, Food & Hotel Asia 2012 (FHA2012) and Wine & Spirits Asia 2012 (WSA2012) have surpassed previous records. Held at the Singapore Expo, from April 17 to 20, 2012, in Singapore, the event saw more than 60,000 industry visitors, exhibiting staff, conference speakers and delegates, and media in attendance. This represents more than 10 percent increase compared with its previous edition. Forty-four percent of the total attendees hailed from overseas. The event has expanded to 92,000 sq m, a 12 percent growth compared to its previous edition in 2010. This event sees a record-breaking participation number of 2,800 exhibitors from 71 countries/regions, all gathered at one location to receive over 54,000 trade attendees hailing from over 90 countries/regions. The number of group pavilions has also increased from 51 in 2010 to 61 this year. New groups hail from Chile, Ecuador, Iran, Mexico, The Netherlands and Oman. As a one-stop sourcing and relevant networking platform for industry professionals, the exhibition is expected to hit US$3 billion worth of business deals, based on pre-registered visitors who have indicated their sourcing budgets for purchases. The conferences, seminars and workshops assembled more than 60 industry experts and speakers to discuss food and hospitality industry trends and issues. Key topics addressed at this knowledgegathering platform included market outlook and investment opportunities in Asia, contemporary hospitality and restaurant operations and designs, as well as technology solutions that enable tech-savvy hoteliers
Singapore Expo Singapore April 17 – 20, 2012 Since 1978
and restaurateurs to streamline their operations and enhance their customers’ experience with well-integrated systems and solutions. Over the years, the exhibitions have earned a reputation amongst industry circles for organising a series of industry-accredited culinary competitions. One of the competitions is the Imperial Challenge. Held once every four years, this culinary competition showcases the finest of Chinese cuisine around the region. This year’s challenge gathered highlyskilled chefs from nine teams from countries/ regions such as China, Hong Kong, Malaysia, Singapore, South Korea and Taiwan. Some of the other competitions showcased include the Asian Pastry Cup, Culinary Challenge, Barista Challenge, and the Wine Challenge. _______________________________________ Enquiry No: 0492
Enquiry Number
3088
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Review:
Organic Marketing Forum 2012
Review: Cards
& Payment Asia
The 17th annual Cards & Payments Asia, the smart technologies exhibition in Asia includes seven other co-located events namely Prepaid Cards Asia, Near Field Communication World Asia, Digital ID World Asia, RFID World Asia, Retail World Asia, Online Retail World Asia and Digital Signage World Asia. The event took place on April 25 and 26, 2012, at the Suntec Singapore International Convention and Exhibition Centre, Singapore. More than 7,500 executives from industries such as banking & finance, healthcare, transport, retail and government across 57 countries were present at the event. The event saw an increase of 17 percent visitors from countries such as Japan, Indonesia, Thailand and China. A total of 198 exhibitors showcased developments and products such as card readers, mobile payment platforms, card printers and scanners, NFC & RFID card terminals, authentication and identification systems and signage products. The event also saw over 100 product launches. Complementing the showcase were eight conferences and four workshops were held alongside the exhibition to provide attendees with knowledge and insights into key issues in the smart cards and payments industry. Over 100 industry experts were invited to share their best practices and strategies, and more than 120 topics were discussed over the course of the event. This year also marked the inaugural Smart Card Awards Asia. The next installation of the exhibition will be held from April 24 – 25, 2013 in Singapore. Suntec Singapore International Convention and Exhibition Centre Singapore April 25 – 26, 2012 ______________________________________________ Enquiry No: 0493
The 7th Organic Marketing Forum — International Meeting on Processing and Marketing of Organic Products and Raw Materials took place in Warsaw, Poland, from May 7 to 9, 2012. The international meeting was visited by organic producers, traders, importers and farmers from 26 countries to discuss organic trends and to make new contacts. The forum had approximately 350 participants this year. The subject of this year’s forum was ‘Transparency & Credibility As Selling Points To Customers’. The specialist presentations of the forum, most of which were held by entrepreneurs, discussed current organic issues and ways to achieve even better cooperation in the organic community. The workshops attracted particular interests, during which 10 countries from Central and Eastern Europe were presented with their leading organic companies. Of particular interest is the observation that more manufacturers and traders have begun to consider their own countries as important for selling and buying instead of just orienting on the European West. Another workshop that attracted considerable interest was organised by the IFOAM EU Group. The subject was the set up of a working group of experts on processing of organic products and discussions of the directives on the production of organic food. Another workshop was about the strategies for further development of organic agriculture in Poland and activities for raising the consumer awareness for organic products. On the third day of the forum, three different excursions took place, which this year focused on organic farms, processing companies and retailers as well as an experimental farm with demonstration fields. Warsaw, Poland May 7 - 9, 2012 _______________________________________ Enquiry No: 0494
Enquiry Number
3118
EXHIBITION & EVENTS
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Shanghai New International Expo Centre Shanghai, China July 18 - 20, 2012
Preview:
ProPak China
THE 18th Edition of ProPak China, the event for packaging technology and materials, is slated to take place in Shanghai, China, from July 18 - 20, 2012. Taking place at the Shanghai New International Expo Centre, a common theme for exhibitors this year is for smaller and faster packaging technology that is capable of producing packaging that is greener and more environmentally friendly for manufacturers of all products in China. As pressure grows on manufacturers of food and beverages to reduce rising costs, there has been a corresponding increase in demand for technology that occupies less space, reduces labour and material costs and produces packaging that is sympathetic to the environment. The event presents an opportunity for Chinese manufacturers to learn of packaging technologies and ideas; meet suppliers; compare costs and products from existing suppliers and plan their purchasing requirements for the next year. This year, there are even more companies from more countries to see. The organisers,
China International Exhibition, a member of Allworld Exhibitions, report an 18 percent growth in exhibition area. Of the total 550 exhibiting companies from 21 countries registered so far, 10 percent are first-timers to the event. According to the organisers, the number of exhibitors is set to increase with 10 weeks more to go before the event, at the time of reporting. The event has attracted the participation of the National Packaging Trade Associations from technology producing nations. Visitors may meet representatives and member companies of VDMA, Germany; JPMA, Japan; KOTRA and KPMA, Korea; PPMA and BFBI, UK; PMMI, North America and TAMI, Taiwan Region. China BevTek, the specialist show for liquid packaging will take place concurrently with the event. The shows will play host to a series of seminars by product specific industry associations reviewing industry trends and technology developments. Seminars this year will be presented by The Shanghai Institute of Food & Drugs Administration; Shanghai Beverage Association; China Food Industry Association Beer Committee and the China Canning Federation. _______________________________________ Enquiry No: 0495
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Food Expo 2012
Preview:
THE HKTDC Food Expo 2012 will mark its return this August 16 to 20, at the Hong Kong Convention and Exhibition Centre, Hong Kong. The event, that is into its 23rd edition this year, gives buyers a taste of food ideas to add flavour to their business. Last year’s event saw nearly 900 exhibitors from 19 countries and regions. This year, the event will have Japan as a first-time partner country. The show features different areas and zones that highlight various sectors of the industry. The Gourmet Zone is a section dedicated to luxury food and beverages from different countries and regions. This section makes a return to the 2012 fair with its selection of delicacies from around the world. Tailor-made events, such as cooking demonstrations by chefs, talks, forums and games add to the appeal of this zone. The Trade Hall caters to those in the food trade business. Exhibitors within this hall are
Hong Kong Convention And Exhibition Centre Hong Kong, SAR China August 16-20, 2012
grouped into pavilions to help visitors locate the specialities they are interested in. The Public Hall is the place where exhibitors build brand awareness and fairgoers can get a feel for tastes that appeal to their target markets. One of its highlights is the Premium Food Zone, a showcase for branded food and beverage products. Visitors to the expo can also look forward to highlights such as cooking demonstrations, games, lucky draws and seminars on food safety & nutrition. Running concurrently with the expo is the ‘Hong Kong International Tea Fair’ and the ‘International Conference & Exhibition of the Modernization of Chinese Medicine and Health’, both of which run from August 16 to 18. This offers companies opportunities to expand business into related areas. _______________________________________ Enquiry No: 0496
Enquiry Number
3080
Enquiry Number
3106
Virag Virag, Budapest, Hungary
calendar of events 2012 June 13 – 16: ProPak asia BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: enquiry@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
26 – 28: Vietfish SECC Ho Chi Minh City, Vietnam Vietnam Association Of Seafood Exporters And Producers E-mail: info@vietfish.com.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry
27 – 30: Taipei pack Taiwan World Trade Centre Taipei, Taiwan TAITRA E-mail: tppack@taitra.org.tw Web: www.taipeipack.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry
July 5 – 7: Food Ingredients korea aT Center Seoul, South Korea Korea Food Industry Association E-mail: info@fikorea.org Web: www.fikorea.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry
12 – 14: Malaysian International Food & Beverage Trade Fair Putra World Trade Centre Kuala Lumpur, Malaysia Expomal International E-mail: mifb@expomal.com Web: www.mifb.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: propak china Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
September 5 – 7: Vitafoods Asia Asiaworld-Expo Hong Kong, SAR China Informa Exhibitions E-mail: vitafoods@informa.com Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
5 – 7: Asia Fruit Logistica Asiaworld-Expo Hong Kong, SAR China Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
5 – 7: fi India Bombay Exhibition Center Mumbai, India UBM Live E-mail: deepali.mehta@ubm.com Web: fiindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
5 – 8: Food & hotel thailand BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: enquiry@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
October 3 - 5: Food Ingredients asia Jakarta International Expo, Kemayoran Jakarta, Indonesia UBM Asia E-mail: Nongnaphat.J@ubm.com Web: www.fiasia-indonesia. ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
3 – 5: Hi Japan Tokyo Big Sight Exhibition Centre Tokyo, Japan UBM Media E-mail: f-expo-jp@ubm.com Web: www.hijapan.infoingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
10 – 13: PROPAK INDONESIA Jakarta International Expo, Kemayoran
*All details subject to change without notice. Please check with organisers for updates.
Jakarta, Indonesia Pamerindo, Indonesia Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
NOVEMBER 1 – 3: Oishii Japan Suntec City Convention Hall Singapore TSO MP International Pte Ltd E-mail: sales@oishii-world.com Web: www.oishii-world.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21 – 24: INTERFOOD Jakarta International Expo, Kemayoran Jakarta, Indonesia Kristamedia Pratama E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21 – 24: ALLPACK INDONESIA Jakarta International Expo, Kemayoran Jakarta, Indonesia Kristamedia Pratama E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
26 – 28: SIAL Middle east Abu Dhabi National Exhibition Centre Abu Dhabi, UAE Turret Media E-mail: info@sialme.com Web: www.sialme.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below. Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg
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6048
Advantages of the PIAB Vacuum Conveyor: • Simple to install • Dustless conveying • 316L acid-proof polished SS • Modular system • Minimum maintenance • Low noise level • Low energy consumption • Handle powders and granules • Approvals: USDA, FDA, 3A, ATEX
Piab Asia Pte Ltd 4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625 Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com
www.piab.com
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Enquiry Number
Enquiry Number
6049
6047
Mfg. & Exporter
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Always perfectly packed
You want to pack powdered, pourable or lumpy goods efficiently and safely? You set a high value on individual design options for promotional product presentation? Wolf packaging machines are in use all over the world.
Wolf Verpackungsmaschinen GmbH Bettenh盲user Strasse 3 35423 Lich-Birklar 路 Germany Phone +49 6404 9182-0 路 Fax +49 6404 9182-83 www.wolf-pack.de 路 contact@wolf-pack.de Enquiry Number
3011
Taylor-made applications of highest flexibility For food, non-food and pharmaceuticals Machines for vertical and horizontal applications Modular solutions for operational availability Quick pre- and after-sales service wordwide
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