APFI March 2012

Metal Scourers: Effective But Dangerous

Natural Colouring: Red Alert!

Good Gut Feeling

Functional Ingredients: Full Speed Ahead

MARCH 2012

Established since 1985 | www.apfoodonline.com

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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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initial cost 2 Slash Flexicon conveyors

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installation cost 1 Cut Easy conveyor routing

FOOD GRADE GRADE

LUBRICATION SOLUTIONS LUBRICATION SOLUTIONS Easing contaminationconcerns concerns Easing your lubricant contamination Easing your lubricant contamination concerns

Lubricant contamination contamination isis aa constant constant threat threat in in Lubricant industry because because even even aa minor minor incident incident could industry undertake a reputation-damaging product recall. undertake a reputation-damaging product recall.

the the food food processing processing force aa company company to to

Minor lubricant lubricant leaks leaks inin processing processing machinery machinery are Minor are common, common, often often avoidable, and not always obvious.

Normal wear and tear avoidable, and not always obvious. Normal wear and tear on on seals seals can 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 aa batch batch ofof food. food. Prudent Prudent maintenance maintenance can can minimize, spoil minimize, but but not not eliminate, these threats. eliminate, these threats.

Tecsia Lubricants offer complete range of NSF H-1* registered food grade Tecsia Lubricants offer complete range of NSF H-1* registered food grade lubricants to secure your process while providing outstanding protection lubricants to secure your process while providing outstanding protection and improving your industrial equipment uptime. and improving your industrial equipment uptime. *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 Pte #01-01 Tecsia Lubricants Ltd Factories 2ABHL Mandai Estate #01-01 Singapore 729928 BHL Factories Phone: (65) 6456 1133 Singapore 729928 Fax: (65) Phone: (65)6459 64560093 1133 Fax: (65) 6459 0093

Tecsia Lubricants (Thailand) Co. Ltd No. 16,Lubricants Sukhumvit (Thailand) 93 (Phung Mi 1)Ltd Tecsia Co. Sukhumvit Road, Bang Chak, Mi 1) No. 16, Sukhumvit 93 (Phung Phra Khanong, 10260 Sukhumvit Road,Bangkok Bang Chak, Thailand Phra Khanong, Bangkok 10260 Phone: (66) 2 333 1141 Thailand Fax: (66) 2 333 1145 Phone: (66) 2 333 1141 Fax: (66) 2 333 1145

PT Tecsia Lubricants Indonesia Sampoerna Strategies Square, PT Tecsia Lubricants Indonesia South Tower,Strategies 30th floor Square, Sampoerna Jl. Jend.

Sudirman kav. 45-46 South Tower, 30th floor Jakarta Indonesia Jl. Jend.12930 Sudirman kav. 45-46 Phone: 21 Indonesia 2993 0829 Jakarta (62) 12930 Fax: (62)(62) 21 2993 0888 Phone: 21 2993 0829 Fax: (62) 21 2993 0888

Visit us at:

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Date: 17 - 20 April 2012 Venue: Singapore Expo Booth: 2G1-03

www.tecsialube.com www.tecsialube.com Enquiry Number

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Meet the energy challenge

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N W

MONEY

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Grundfos E-solutions regulate operation to match actual needs

Research shows that two thirds of pumps use up to 60% too much energy1. Grundfos E-Solutions are designed to cut down the energy waste. Our E-solutions integrate our unique Grundfos Blueflux® high efficiency electric motors and variable speed drives. These eliminate energy waste by automatically adjusting the pump’s speed to match the operational requirements.

1

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Grundfos is the only pump manufacturer that also produces its own high-efficiency electric motors and variable speed drive technology. Recognising that pumps use 10% of the world’s total electricity, we have made it our ongoing goal to help pump operators drive down energy expenditure while complying with new legislation, such as the European Union’s EuP directive.

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March 27-30, 2012 Hall 10.1, Stand F48

Sandvik South East Asia Pte Ltd, Process Systems Division 50, ALPS Ave, #04-00 Sandvik Building, Singapore 498782 Tel: +65-64773736 | Fax: +65 -64773785 Email: sea.sps@sandvik.com

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01

3035

04

Enquiry Number

03

02

05

Read APFI wherever you want.

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OfďŹ cial Publication For ProPak Vietnam 2012, Ho Chi Minh City, Vietnam

JANUARY/FEBRUARY 2012

market outlook 2012 Automation

Evolution FOR ASIA

www.apfoodonline.com

Keeping It

Together

For stioonrsa,ge solut to p9 turn GM Food:

Labelling And Testing

Shots FOR ALL

Marcell Marra, SJ Campos

Established since 1985 | www.apfoodonline.com

T

o stay competitive in the rapidly evolving global food industry, food manufacturers need to be able to adapt.

Businesses that respond quickly to market demands are better able to adjust and maintain their positions in the market.

Asian food markets are developing rapidly, with food manufacturers in Asia competing to develop richer flavors, at a cost-effective price.

At the same time, sustainability is an important feature. How can you fulfil these three main trends and be successful in this highly competitive market? Multirome™ from DSM delivers a win-win for you and your customer.

DSM is the global leader in yeast extract-based culinary building blocks. We serve the culinary, food and flavor industries with high quality, worry-free savory ingredients through our building block approach. Our one-of-a-kind taste ingredients help you build unique and specific taste directions in your finished applications.

Select from a broad range of dedicated culinary components, each with a specific functionality and benefit. Optimize your own culinary developments while benefiting simultaneously from a reduction in raw materials and simplified sourcing. At DSM, we provide the tools - you create the taste.

Multirome, our latest yeast extract innovation, delivers the optimal combination of rich savory, umami flavor and taste enhancement in one powerful product that matches the Asian palate. Multirome is highly versatile thanks to its concentrated taste contribution and neutral odor impact. As a result Multirome is used in a broad range of applications.

For many of your applications such as noodle soup, meat patties, chips, bouillons, dressings, seasonings and soups, cheese sauces and dressings, Multirome additionally enhances juiciness and mouthfeel while at the same time promoting a long-lasting, flavor extending taste quality, which further adds to its value as a cornerstone for all your savory flavor needs.

With its powerful impact and concentration it results in a direct saving based on the dosage rates in comparison to existing basic

www.dsm.com

As with all our other yeast extracts, Multirome is 100% natural, made from primary grown bakers yeast at the highest possible quality standards (IFS, BRC, Kosher & Halal). It is the savory cornerstone of choice for all savory flavor developers.

Our savory ingredients experts are committed to helping our customers create better tasting products and get the most out of our suite of culinary building blocks.

Chicken noodle soup application: Salt 6

Spicy

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Chicken

4 Herby

Meaty

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Sweet

0

Boiled

Roast

Fullness

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0.25% Multirome

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Multirome benefits: • Enhances the meaty taste • Intensifies umami and salt impact • Improves mouthfeel, fullness, juiciness and lingering sensation Multirome

Standard Yeast Extracts

0,800 0,880 0,100 0,150 0,200 0,150 0,100 0,050 0,040 0,010 0,010 0,005 0,005 97,500

0,250 0,683 0,747 0,100 0,150 0,200 0,150 0,100 0,050 0,040 0,010 0,010 0,005 0,005 97,500

0,500 0,683 0,497 0,100 0,150 0,200 0,150 0,100 0,050 0,040 0,010 0,010 0,005 0,005 97,500

100,00

100,00

100,00

Ingredients

Control

MultiromeTM Powder Standard Yeast Extracts (18% salt) Salt Maltodextrin Sunflower Oil Wheat Flower Chicken Powder Soy Sauce Powder Natural Chicken Flavour Sugar Onion Powder Garlic Powder White Pepper Grd Chives, dehydrated Tumeric Grd Water Total

Our dedicated technical teams located in our regional centers are eager to show you how you too can benefit from this truly unique and powerful savory flavor building block. Contact us now at info.food@dsm.com for more information. ■ Multirome™ is a trademark of Royal DSM N.V.

3045

The savoury cornerstone that strengthens your recipe Multirome™ stronger within

yeast extracts. And it requires less volume to be transported, imported and stored, which reduces cost and operating capital.

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3039 Enquiry Number

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CHINA

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WILLS INTERNATIONAL SALES CORP. info@wills.com.ph

IMCD (SHANGHAI) TRADING CO., LTD info@imcd.cn

INDONESIA

THAILAND

SOUTH KOREA

Epic

ELKA PT. GRAND KEMINDO PRATAMA marketing-gkp@ grandkemindo.com

TOPFLIGHT INTERFOODS CO. LTD marketing-tfi@topflight.co.th

ELKA CORPORATION elkacorp@hanmail.net

For contact information please visit www.fiberstar.net/contact.html ®

Fiberstar, Inc info@citri-fi.com

Visit us at Food Ingredients China Shanghai World Expo Exhibition & Convention Center Booth No.

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

12

52 PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 24 no. 2

INGREDIENTS & ADDITIVES 40

Natural Colouring: Red Alert!

Based on results from studies and applications testing, there will be a description on product characteristics and suitable applications for anthocyanin colourants that are available as substitutes for certified red colourants. By George Kean, Kalsec

44

40

Omega 3: A Vegetarian Alternative Although the most commonly promoted source of Omega 3 fatty acids found in fish, consumers can also look to vegetarian alternatives that are available. By James Betz, MD, Biotivia LLC

36

HEALTH & NUTRITION 48

Good Gut Feeling

Sound science forms the basis for successful functional products. By Koen Van Praet, Beneo Asia Pacific

52

Good Room For Bacteria With gastrointestinal tract disorders as a common ailment, it is no wonder that foods associated with probiotics and prebiotics have become increasingly popular By Sherlyne Yong

PACKAGING & PROCESSING 34

Metal Scourers: Effective But Dangerous Food safety experts agree that metal scourers should never be used in an area where food is handled. By Karen Constable, HACCP International

36

Food Safety: Sanitisation Toolbox Understanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers. By Val Cureton, Delta Trak

48

CONTENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

14

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 24 no. 2

71

66 72 Since 1978

BEVERAGE

Functional Ingredients: Full Speed Ahead New ingredient technologies are helping functional foods gain traction in the health marketplace. By Wouter Moormann, Purac Asia Pacific

60

Market Review: Enriched Beverages Of Today The recommended consumption of a certified enriched beverage would provide its consumer with the benefits to help reduce possible health issues. By Radhika Puri, Frost & Sullivan

FEATURES 66

Packaging A Changing World Food packaging no longer serves the solo purpose of protecting its contents from the environment. Instead, it is constantly being altered and improved on in accordance to changing lifestyle habits and consumer trends. Packaging is now used to promote sustainability, increase convenience, and market a brand. By Sherlyne Yong

68

for Advertisers’ Enquiry Numbers

DEPARTMENTS 16 18 20 30 79 80A 80B

60

56

18

Refer to Advertising Index on Pg

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

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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.

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Freshness On The Move Ensuring freshness and quality while transporting food products. By KJ Low, Swiss Treats

EXHIBITION & EVENTS 71 72 75 77

Preview: Food Ingredients China Preview: Food Hotel Asia Preview: SIAL China Preview: Thaifex

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ast branch) 4 8861164 utions.com

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r - asia

alia pty ltd 9748 2970 utions.com

30 years ago, a star was born.

We love a party, nearly as much as we love rethinking the conventional to continuously bring you the ultimate in packaging solutions. From the release of the tna robag, which revolutionised the VFFS packaging industry 30 years ago, we have continually grown to now provide you the ultimate in simplicity, flexibility and performance for your entire packaging requirements.

We could not have done it without you, so please join us as we celebrate 30 years of innovation! See our innovative technology at Thaifex, 23 - 27 May, or visit us at tnasolutions.com

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3057

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EDITOR’S NOTE managing director

Kenneth Tan

16

editor

Tjut Rostina

tjutrostina@epl.com.sg writer

Sherlyne Yong

sherlyneyong@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg

ss Th

e

A

cro

assistant art director

Libby Goh

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

randyteo@epl.com.sg

Board

advertising sales manager Peh Sue Ann

sueannpeh@epl.com.sg asst sales manager Tracy Cheo

tracycheo@epl.com.sg

Ensuring adherence to food safety is a process that is carried out from the moment raw materials are sourced right up to the moment it is consumed. The importance of food safety cannot be emphasised enough, as a slight glitch or carelessness can bring on disastrous results for the business with product recalls and tarnished branding.

China continues to reinforce its stand against food safety violators by increasing its standards for registration and production even further, this time in the health food sector. In the report by China Daily, Tong Min, a senior official from the State Food and Drug Administration (SFDA) said that due to the inadequate control measures on materials and production quality, substandard products could still be found in the health food market.

Some of the areas he highlighted were products for weight loss and blood sugar reduction. These products were said to contain illegal additives and exaggerate the products’ claims in their marketing.

The regulations will be revised to adopt new methods on product evaluation and adjusting the scope and usage of health foods.

In the area of food handling, lack of proper sanitation procedures or tools can also result in failure to meet food safety regulations, legislation or inspections. According to Val Cureton of DeltaTrak, while cleaning removes debris such as food particles, sanitising reduces the level of microorganisms on the clean item to a safe level.

Going further, Karen Constable from HACCP takes a look into a common kitchen accessory, the metal scourer, often used to scrub hard surfaces in a food facility. Although the metal scourers are durable and easy to rinse, it presents a danger as bits of metal fragments can lodge itself in food items, and yet still escape being caught by metal detectors and x-ray machines.

The importance of food safety is of the highest priority and efforts to continuously increase the level of food safety will also enhance the quality of foods.

Tjut Rostina

senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

George Kean

James Betz

Karen Constable

KJ Low

Koen Van Praet

Radhika Puri

Val Cureton

Wouter Moormann

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 financial controller

Robbin Lim

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

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

Enquiry Number

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

3031

CAMA HIGH TECHNOLOGY AND SAFETY, A GUARANTEED RETURN ON YOUR INVESTMENT.

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO ADVERTISERS 3039

3M TECHNOLOGIES (S) PTE LTD

3052

BASF

3030

PAGE

ENQ NO ADVERTISERS

PAGE

10

3043

KH ROBERTS PTE LTD

57

OBC

3023

KRONES AG

29

BENEO ASIA PACIFIC PTE LTD

55

3050

MATCON LTD

35

3059

BRENNTAG ASIA PACIFIC PTE LTD

27

3048

MP BIOMEDICALS ASIA PACIFIC PTE LTD

53

3031

CAMA GROUP

17

3040

MUEHLENCHEMIE GMBH & CO KG

IBC

3056

CERMEX SIDEL GROUP

19

3058

MULTIVAC PTE LTD

37

3053

CLEARPACK SINGAPORE PTE LTD

5

3027

PAYNE

21

3026

CONNELL BROS

41

3007

PROPAK ASIA 2012

74

3044

DSM FOOD SPECIALTIES

FC

3060

PROPAK CHINA 2012

78

3045

DSM FOOD SPECIALTIES

9

3037

PURAC ASIA PACIFIC PTE LTD

61

6&7

3022

SANDVIK SOUTH EAST ASIA PTE LTD

3014

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

2932

SIAL CHINA 2012

65

3047

SIDEL GROUP

13

3028

SYSTEM LOGISTICS SPA

25

3046

TECSIA LUBRICANTS PTE LTD

3024

THAIFEX - WORLD OF FOOD ASIA 2012

70

3057

TNA AUSTRALIA PTY LTD

15

3035

EMPLOYMENT & EMPLOYABILITY INSTITUTE

3049

EVERGREEN PACKAGING

23

3041

FI ASIA 2012

80

3061

FIBERSTAR INC USA

11

3021 3033

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

1

GRUNDFOS FOOD

3

4

2

3051

GUANGDONG WANTTONE FOOD CO LTD

30

2874

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

71

3034

UNITECH INDUSTRIES LTD

49

3025

HEAT AND CONTROL PTY LTD

33

3032

URSCHEL ASIA PACIFIC PTE LTD

47

6047

HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD

77

3062

VIETFISH 2012

76

6036

IKA WORKS (ASIA) SDN BHD

75

3029

WACKER CHEMIE AG

45

3036

ISHIDA CO LTD

59

3042

WENGER

31

3063

KALSEC INC

51

3054

WOLF VERPACKUNGMACHINEN GMBH

39

3055

KEE SONG BROTHERS POULTRY INDUSTRIES PTE LTD

69

3038

YAMATO SCALE CO LTD

63

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

HEAD OFFICE

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

Contact Peh Sue Ann Tracy Cheo Tel: 65-6379 2888 Fax: 65-6379 2805

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Ad List March 2012.indd 18

AJ Vendruscolo; Pato Branco; Brazil

www.facebook.com/ AsiaPacificFoodIndustry

2/24/12 9:41:48 AM

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Enquiry Number

3056

Idées & Compagnie

3-DIMENSIONAL EXPERTISE

www.cermex.asia 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

sales.asia@cermex.com

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Grab this Space

BUSINESSNews MARCH 2012

ISO Standard For Safer Food Irradiation Geneva, Switzerland: A new ISO standard provides requirements for food irradiation, commonly used to improve quality and safety in food processing. The standard will benefit manufacturers, irradiation operators, regulators, customers and, ultimately, consumers.

The ‘ISO 14470:2011, Food irradiation – Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food’, not only provides requirements, but also guidance for meeting them.

Food irradiation is the process where food is exposed to ionising radiation in order to improve its safety and quality. It is intended to be used only on food that has been produced under good manufacturing practice (GMP) principles. The irradiation of food can be used for different purposes including control of pathogenic microorganisms and parasites, reduction of the number of spoilage microorganisms, inhibition of the sprouting of bulbs, tubers and root crops, extension of product shelf life or phytosanitary treatment.

Mariana Funes and Noelia Antonuccio, the two project leaders of the committee that developed the standard, comment: “ISO 14470 will contribute to confidence and transparency among the different stakeholders operating in the food sector and will help provide regulators and consumer representatives with improved information on products, enabling better choices.” ____________________________________________________________ Enquiry No: 0200

An excellent platform to promote your events to key decision makers and investors in the F&B industry.

For more information, contact

65 6379 2888 salesapfi@epl.com.sg

Viktors Kozers, Teika, Latvia

Peh Sue Ann / Tracy Cheo

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

FoodXervices Appointed As Distributor For General Mills’ Singapore: FoodXervices, a food distributor based in Singapore has been appointed by General Mills Singapore as its foodservice distributor. This appointment adds the brands Betty Crocker, Old El Paso and Nature Valley to the company’s product line-up.

Popular in Asia, Betty Crocker’s products include the chocolate fudge brownie mix, blueberry muffin mix, Devil’s Food cake mix, and frosting.

Old El Paso, a producer of Mexican-style food, makes it easy for consumers to enjoy the fun and taste of Mexican meals made at home. The brand offers a range of specialties made from original Mexican recipes.

Nature Valley, which introduced the world’s first granola bar in 1975, has since added many flavours – all of which are made from wholesome ingredients.

“General Mills’ products add value to our current basket of products and provide an interesting mix to the foodservice products that we carry,” said Nichol Ng, MD of FoodXervices. _____________________________________________ Enquiry No: 0201

__________________________________ Enquiry No: 0202

Enquiry Number

Zurich, Switzerland: DKSH’s Business Unit Performance Materials, a specialty chemicals and food ingredients distributor, opened its first sales office in Sri Lanka on January 20, 2012.

This is part of an expansion into the Indian subcontinent and enables the Swiss-headquartered market expansion services specialist to extend its service portfolio to Sri Lanka.

The company is also investing in a confectionery and bakery innovation center in Mumbai, India, to deepen the company’s application expertise, develop cutting-edge business ideas, and formulate concepts that create opportunities for its clients and customers. The facility is scheduled for opening by the first quarter of 2012. This center will be the second research facility for the company in Mumbai.

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DKSH Opens Sales Office In Sri Lanka

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

22

INDUSTRY & MARKET

Brenntag Opens Head Office In India

Mumbai, India: Brenntag has opened its head office in Mumbai, India.

This office represents the company’s continued commitment to invest in India and to ensure the company has ample room for its planned growth over the next few years.

At the inauguration of the office, Steven Holland, CEO of the Group, said: “India is a key market in Brenntag’s global strategy. By expanding our local presence in major cities like Mumbai, we are supporting our strategy of being the leading chemical distributor in both specialty and industrial chemicals. We already have a strong foothold in India and we expect to take advantage of the high growth potential in the Indian market.”

With in-house food & beverage and personal care technical application laboratories, the office offers value-added services to the company’s customers by meeting specific requirements for the formulation and customisation of various blends of ingredients and chemicals.

The head office has a space area covering 15,000 sq ft (1,393.5 sq m). and will have room for more than 100 employees. At present, there are 44 employees based at the office. ___________________________________________________ Enquiry No: 0203

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Takasago Invests In Manufacturing, R&D In India Singapore: Takasago International (Singapore), the regional subsidiary of Takasago International Corp, will invest US$10 million to set up a manufacturing and research facility in Chennai, India.

The Indian facility, which will start operations in the first quarter of 2014, is part of the company’s aim of developing key creation, application, sensor y, R&D and manufacturing capabilities for flavours and fragrances customised for this region.

The investment comes at a time when the local government has earmarked the Chennai suburb along the Old Mahabalipuram Road for development into an industry integrated township.

Japan’s Mizuho Corporate Bank, Japanese engineering firm JGC Corp and Singapore industrial real estate developer Ascendas Group recently signed a Memorandum of Understanding with the Government of Tamil Nadu to develop this township.

Masayuki Mita, the company’s global headquarters senior VP, said: “Takasago has stepped up its focus in maintaining our position as a major industry player with a strong presence in the Asian region. The recent commitments are a promise to achieve our expansion plans in Asia.”

The facility, when fully operational, will become the headquarters for all of the company’s research, manufacturing and sales operations in India. ______________________ Enquiry No: 0204

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

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We focus on gable top filling technologies that help preserve maximum shelf life of low- and high-acid beverages such as milk, organic, specialty dairy products, liquid egg products and still beverages.

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3049

London, UK: Unilever’s fourth quarter and full-year results for 2011 showed a turnover of E11.6 billion (US$15.3 billion) in the fourth quarter and E46.5 billion for the full-year.

Commenting on the company’s performance, CEO Paul Polman (above) said: “In 2011, we have made significant progress in the transformation of Unilever to a sustainable growth company despite difficult markets and an unusual number of significant external challenges.”

“Our overall performance was driven by our growth in emerging markets and the home care and personal care categories. We invested heavily in our brands and exit the year with positive momentum. In foods, whilst price increases have impacted volumes, we have grown in line with our markets and gained share in many of our key businesses,” he adds.

For Asia, Africa, Central and Eastern Europe, the region continued to grow ahead of the markets in the fourth quarter and achieved positive volume growth despite higher prices, challenging macro-economic conditions in many countries and sustained high levels of competitive activity.

There was a double digit-growth in South Africa, Indonesia and Vietnam with continuing growth from India, Turkey and China. Japan continued to decline after the earthquake in the first half. Central & Eastern Europe growth, while better than the start of the year, remains muted.

Enquiry Number

Unilever Sees Strong Growth In 2011

You look at freshness from every angle to deliver quality products to your customers.

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

24

INDUSTRY & MARKET in Cologne, Germany. The prize will be presented on March 27, 2012 at the Congress Center in Cologne.

‘We are delighted to be awarded the Gold Medal of the International FoodTec Award 2012. The award is a fantastic recognition of our work and it shows that MULTIVAC is among the leading suppliers in the area of high pressure processing of food’, says Dr Tobias Richter, responsible for the company’s HPP Division.

Together with its partner Uhde High Pressure Technologies, the company has extended the development of the HPP process and holds several patents in this area. For the first time the secure processing of MAP packaged food is also possible thanks to various developments.

Multivac’s HPP Technology Gets Gold Wolfertschwenden, German: The high pressure processing of packaged food is gaining in importance.

In recent years, Multivac has further developed this technology in some areas, and for this it is being awarded the International FoodTec Award 2012 at Anuga FoodTec

____________________________________________ Enquiry No: 0206

Arsenic’s Presence Reflects Problem For Food Washington DC, US: A recently published study by researchers at Dartmouth College has called into question the presence of arsenic in some organic products. While the study itself focused on infant formula, health bars and high-energy foods, the resulting interpretation of the findings failed to address the arsenic issue as a serious concern for all food production, the Organic Trade Association (OTA) points out.

“In fact, organic production practices are part of the solution to reducing the application of arsenic-laden herbicides, as well as toxic and persistent pesticides known to create health problems,” said Christine Bushway, the association’s executive director and CEO. She added: “These applications are prohibited in organic agriculture.

Moreover, this is verified through third-party inspection and strict regulations.”

Past research has also confirmed the presence of hotspots for arsenic soil contamination, as well as areas free, or nearly free of arsenic residues in soil. Any rice product destined for baby food or children’s food should come only from regions known to have arsenic-free soils. Prevention is a core principle of organic farming and food processing, and will drive the response to this new challenge across the organic food industry. _____________________________________________ Enquiry No: 0207

SATS Signs Agreements For Beijing Singapore: SATS has entered into a joint venture (JV) agreement with China Eastern Airlines, China Southern Airlines and Capital Airports Holding for Beijing Aviation Ground Services (BGS).

Separately, the company has also inked another JV agreement with Eastern Air Catering Investment, China Southern Airlines and Capital Airports Holding for Beijing Airport Inflight Kitchen Limited (BAIK).

Subject to the approval of the Chinese regulatory authority, the JV agreements will serve to renew the respective tenures of BGS and BAIK as well as introduce new joint venture partners, namely China Eastern Airlines and China Southern Airlines. As a result, the new shareholders will each own 30 percent of BGS and BAIK while SATS’ shareholding will be diluted to 28 percent, with the balance 12 percent being held by Capital Airports Holding. ____________________________ Enquiry No: 0208

BUSINESS NEWS

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

25

INDUSTRY & MARKET

US$60M Investment In King Abdullah Economic City offering trainings, internships and partnerships with local educational establishments and by focusing opportunities for Saudi women

in fields such as marketing, sales, finance, engineering, as well as research and development.”

____________________ Enquiry No: 0209

rscadv.it

dubai, united arab eMirateS: King Abdullah Economic City (KAEC) and Mars Saudi Arabia have joined to break ground on its Mars’ manufacturing facility in KAEC, Saudi Arabia.

The facility, which will begin operating by 2014 producing Galaxy and Galaxy Jewels, will be one of the largest chocolate factories in the Gulf Cooperation Council (GCC) region.

Mars Saudi Arabia has made an initial investment of US$60 million with an additional US$150 million planned over the next 10 years. The facility will be built to LEED Green Building standards and will initially employ 60 associates on the project team with a further expected 300-400 associates once the factory is fully operational.

“Our long terms partnership comes to further prove that King Abdullah Economic City has the ability to attract leading companies from diverse industries from across the globe, and we are pleased to have Mars Incorporated establish their presence at KAEC’s Industrial Valley as the world’s leading confectionary”. Mr. Fahd Al-Rasheed, Managing Director and CEO of KAEC commented.

Mohamad Safieddine, GM at Mars Saudi Arabia said at the launch: “Developing and nurturing Saudi talent is an important priority for Mars. We are going to invest in the Kingdom’s talented people through

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

26

INDUSTRY & MARKET

Krafts To Complete Separation By Year Florida, US: At the Consumer Analyst Group of New York (CAGNY) conference held on February 21, executives of Kraft Foods reviewed the company’s 2011 results and updated its plans to create two companies later this year.

All three of the company’s regions – Europe, Developing Markets and North America – are benefiting from a cycle of growth. In 2011, net revenues grew 10.5 percent globally. Focused investments in Power Brands, up eight percent, drove organic net revenue growth of 6.6 percent.

Irene Rosenfeld, chairman and CEO, highlighted growth in

developing markets, where net revenues rose 16.2 percent. Power Brands grew 17 percent, driving organic net revenue growth of 11.2 percent.

Ms Rosenfeld said that the company’s operating momentum will enable it to execute the separation of its businesses from a position of great strength. The North American grocery company, with roughly US$18 billion in sales, will retain the Kraft Foods name.

The global snacks company, whose proposed name will be announced in March, will have sales of about US$35 billion.

Until the companies separate

Typofi, Finland

SOPHY’s Clean World Bremerhaven, Germany: In the framework of ‘SOPHY’, an EU-funded project, software is being developed which makes predictions about the safety, quality and shelf life of food.

Delicatessen salads are the test case being used to develop the system. The project is coordinated by ttz Bremerhaven, a research service provider. There are a further nine national and international partners working in the area of salad and vegetable production, as well as food technology and software experts who are examining the traceability and management of food logistics. The three-year project was launched on February 9 and 10 this year in Bremerhaven.

With the help of the software, the salad manufacturer can test new products or plan their optimisation by means of virtual simulation. Product parameters such as ingredients, pH value or packaging type are entered into the software, which then calculates the potential growth of pathogenic germs and spoilage organisms as well as changes in product quality. In this way, food manufacturers can play through recipes without having to carry out complex laboratory analyses.

The target group of the project is above all the salad-processing industry, in particular producers of ready-to-eat and delicatessen salads (convenience food), as well as firms which are suppliers to the respective product sectors. _________________________________________________________ Enquir No: 0210

Irene Rosenfeld, chairman and CEO, Kraft Foods later this year, Kraft Foods will continue to report as one company.

Organisational structures and personnel decisions will be finalised by mid-year. Both companies are expected to launch before the end of 2012. ____________________ Enquiry No: 0211

Exclusive Distribution Rights For Veredus Products Singap o re : MP Biomedicals has signed an agreement with Veredus Laboratories for exclusive distribution rights. This allows the company to distribute the range of molecular diagnostic products, the VereID Biosystem and VereFoodborne exclusively in Australia, Bangladesh, India and Vietnam. Utilising both PCR and microarray technologies in a single test, this platform can identify and differentiate multiple pathogens in less than two hours. ______________________ Enquir No: 0212

BUSINESS NEWS

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

27

INDUSTRY & MARKET

SGC Organises First German Beer & Dairy Delegation

Michigan, US: Kalsec, producer of spice and herb extracts, natural colours and antioxidants for the food, beverage and pharmaceutical industries, has partnered Korea’s Yee Yon Chemicals as their sole and exclusive distributor of Kalsec’s products to the Korean market, effective immediately.

Yee Yon Chemicals is an importer and distributor of ingredients for food and pharmaceutical applications.

The company is headquartered in Seoul, South Korea, with facilities in Busan, South Korea. ______________________ Enquir No: 0214

the event after the founding of joint venture German Dairy Asia, which will be their ASEAN sales office. ____________________ Enquiry No: 0213

S H A R E D VA L U E S - S H A R E D S U C C E S S

3059

Kalsec Expands Korean Sales Representation

event on March 21 that involves a product showcase. In addition, Molkeri Ammerland and MuH will be having their first co-exhibition at

Enquiry Number

SINGAPORE: The service arm of the Singaporean-German Chamber of Industry and Commerce (SGC), DEinternational, is organising a delegation trip for German companies from the dairy and beer industry to Singapore. This is the first of its kind to be organised for the food industry.

Known as the ‘German Beer & Dairy Products Business Delegation’, the event is funded by the German Federal Ministry of Food, Agriculture and Consumer Production (BMELV). It is part of the German ‘Export Initiative’ programme, which supports the entrance or expansion of German food manufacturers in foreign markets, and is executed by the German Chambers in each respective country.

The event will be held from March 19 to 22, 2012. The programme would include individual business matching of the delegate companies to potential business partners, with the highlight being a food-tasting

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

28

Less Salt, Same Taste Nottingham, UK: Food scientists have found a way of measuring how consumers register the saltiness of crisps, which could lead to ways of producing healthier crisps — without losing any of the taste.

The research by scientists at The University of Nottingham could lead to significant salt reduction in all snack foods.

The research, published in the Royal Society of Chemistry journal Food & Function, follows an investigation into how salt is released from crisps into the mouth.

Dr Ian Fisk, a lecturer in the Division of Food Sciences, said: “The ‘salt burst’ from crisps is only released into the mouth 20 seconds after chewing begins. This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected. Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow. This would mean that less salt would be needed to get the same amount of taste.”

Salt release is complicated and the panel of 10 tasters were chosen for their ability to eat repeatedly ‘under instruction’.

Working with Xing Tian, a Masters Project student, Dr Fisk brought together the consumer panel of food tasters to chew crisps a prescribed number of times and hold them in their mouths for 60 seconds. The crisps were then swallowed as normal.

By taking tongue swabs and analysing the results on equipment capable of detecting sodium content, they were able to monitor the salt levels as they peaked and troughed. Salt in crisps sits both on the surface and is embedded in the surface oil. So the salt has to be physically separated from the crisp bolus (chewed material), solubilised in the saliva and then moved to the salt receptors in the tongue for the brain to register the taste before being swallowed.

Dr Fisk said: “After 20 seconds we detected a peak in saliva salt concentration. The panellists confirmed that they too detected an increase in salt perception at around this time.” _______________________________________________________________ Enquiry No: 0215

legumes, in addition to the more wellknown mechanism for iron absorption of small iron complexes like those found in iron supplements.

In the human study, traceable iron in ferritin was consumed by volunteers with a 9:1 ratio of unlabelled, non-meat iron dietary supplement, or with hemoglobin, with the type of heme iron in meat, to see if the two types of iron competed with ferritin iron for the same absorption mechanism. In each case, the iron competitor had no effect on the iron absorption from ferritin.

In addition to potentially being safer, causing less irritation to the intestines, absorption of iron as ferritin is easier for the intestine. The iron found in meat and non-meat iron supplements enters the intestine from food one iron atom at a time. Each entry step requires the intestinal cells to use up energy. When the intestine takes in a single molecule of ferritin, however, it gets a thousand atoms inside that one ferritin molecule, making iron absorption that much more efficient.

While further studies are needed to elucidate the exact mechanism of ferritin absorption, in the mean time, the results demonstrate that ferritin-rich foods such as legumes can provide a significant source of dietary iron for those in the greatest need of increasing their iron consumption.

Iron Absorption Mechanism Identified California, US: A study conducted

by Children’s Hospital Oakland Research Institute (CHORI) senior scientist Elizabeth Theil, has revealed the existence of at least two independent mechanisms for iron absorption from non-meat sources, and a potential treatment for iron deficiency.

Dr Theil’s discover y of an alternative mechanism for iron

absorption from vegetables and legumes may provide the key to helping solve iron deficiency by providing an alternative, affordable, a n d re a d i l y a v a i l a b l e s o u rc e of iron.

In The Journal of Nutrition, Dr Theil and her colleagues demonstrate that there is an alternative mechanism for the absorption of ferritin, a large, protein-coated iron mineral rich in

Gokhan Okur, Ankara, Turkey

Michal Zacharzewski, Warsaw, Poland

INDUSTRY & MARKET

______________________ Enquiry No: 0216

BUSINESS NEWS

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

29

INDUSTRY CHINA & MARKET FOCUS

Increased Demand For Glazed Fruit & Nectar

Daqing, China: China Nutrifruit Group, a producer of premium specialty fruit based products in China, saw an increase in demand for its glazed fruit and nectar products, which grew by 78.4 percent and 25.6 percent respectively. Details of the company’s performance for the third fiscal quarter ended December 31, 2011, were published in mid February, this year.

Despite the growth, the company saw a decrease in gross profit by 55.3 percent year on year, to US$4.6 million, due to increasing costs in raw materials and labour. Net sales decreased 2.4 percent year-over-year to US$21.6 million.

“During the third quarter of fiscal 2012, we experienced a decline in revenue, gross margin and net income largely due to significant increases in raw material prices and labour costs that occurred in our production season. However, due to our strong customer relationships, we were able to raise our average selling prices and pass on part of the increase in production costs to our customers,” commented Yu Changjun, chairman and CEO of the company. “We experienced strong demand for our glazed fruit and nectar products which increased 78.4 percent and 25.6 percent respectively, year-overyear, partly offsetting loss of sales from our concentrate pulp products.

For fiscal year 2012, the Due to the continued pressure from company is confident it will meet rising production costs, we have not previously issued revenue guidance yet resumed cooperation with our of approximately US$74 million to OEM factories for the production ASIApulp PACIFIC FOOD INDUSTRY, 124 x 200 mm, CC-en24-AZ010_01_12 US$78 million. of FlexiFruit, concentrate products,” ____________________ Enquiry No: 0217 added Mr Yu.

krones FlexiFruit – doses fruit

chunks as if they’re hand-picked. www.krones.com Anuga FoodTec 2012 Cologne, 27 – 30 March Hall 6.1, Stand B020/C029

PRODUCT HIGHLIGHTS 30

Ingredients

Beneo: Shelf Stable Rice Bran B e n e o ’s o p t i m i s e d shelf stable rice bran, RemyLiVe, offers food producers a quality, stable product that encompasses a range of nutritional and functional benefits.

In addition to being hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants and phytosterols, the rice bran also improves the structure, shelf-life, texturisation and machinability of food products.

Key applications for the ingredient include cereals and bars, baked goods and meat. In cereals, it can allow wholegrain claims and enhances as well, improved bowl-life and crunchiness. Increased benefits can also be achieved by combining it with other functional ingredients.

3051

_______________________________ Enquiry No: P220

Enquiry Number

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

Ashland Specialty Ingredients: Healthier Fried Foods A reduced-fat solution for fried foods that promises good taste and texture is the aim of Ashland’s Benecel MC and HPMC. According to the company, the products can improve texture and mouthfeel of meat alternatives to create healthier fried foods.

Formulating with the ingredients allows minimising cooking oil pickup during frying, and reduce oil penetration during cooling, resulting in reduced overall fat content. The reversible thermal gelation property of the HPMC helps chefs create moist, crisp, healthier fried foods.

Veggie burgers and meat substitutes are a source of protein for consumers who prefer an alternative to traditional meat.

The thermal gelling properties of the MC variety allow formulators to create low-fat meat products. _______________________________ Enquiry No: P221

PRODUCT HIGHLIGHTS

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

Ingredients/Equipment & Services

Lycored: Natural Fruity Red

Flexicon: Bulk Bag Conditioner

Lycored has developed a range of natural, vegetarian red and orange colours with nonmigrating properties for fruit preparation. The line is based on both tomato lycopene and natural beta-carotene, and covers a spectrum of colour possibilities ranging from red to yellow.

The colours are extracted from carotenoids, which are seen as alternatives to synthetic colourants due to their natural antioxidants benefits. The colours are created using a technology that is compliant with Kosher and Halal laws.

Tomat-O-Red formulations are based on tomato lycopene and offer a stable, natural colour, with processing parameters of prolonged high temperature, light exposure and pH and with no adverse reaction to Vitamin C, making it an ideal colourant for red fruit preparations.

The Block-Buster Bulk Bag Conditioner by Flexicon loosens material that has solidified in bulk bags. It features two hydraulic rams and contoured end plates, which presses opposing sides of the bags, loosening solidified material, enabling bulk bag un-loaders to discharge it through bag spouts.

A cantilevered I-beam with motorised hoist and trolley allows loading and unloading of bulk bags without the use of a forklift. The bag can also be raised and lowered using the hoist, and rotated manually, for conditioning at any height on all sides.

_______________________________ Enquiry No: P222

Wenger_SanDryer_171x122mm

2/10/12

10:42 AM

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_______________________________ Enquiry No: P223

Page 1

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The result? Wenger’s all-new Enhanced Sanitary Dryer – featuring design innovations that: • increase sanitation • minimize cross-contamination risk • improve clean-out efficiency Get details now on this new standard in horizontal conveyor drying. info@wenger.com

SABETHA, KANSAS USA

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TURKEY

Enquiry Number

3042

Enhanced Sanitary Dryer

PRODUCT HIGHLIGHTS Equipment & Services

Baker Perkins: Shaped & Embossed Lollipops

Theegarten-Pactec: Horizontal Flowpack Theegarten-Pactec has developed a machine range for packaging small pieced confectionery items. The horizontal flowpack machine FPH5 for hard candies and other preformed products, is able to process up to 2,000 articles per minute.

The confectionery items are wrapped in fin seal pillow packs. Due to its modular design, consisting of one basic machine and variable main components, the FPH5 can be tailor-made to suit the requirements of the individual customer. Later amendments or upgrades of the machine are easy to implement. _______________________________ Enquiry No: P224

Goudsmit Magnetic Systems: Metal Removal Goudsmit Magnetic Systems presents a set of clean-flow magnets. Both the standard and the rotating clean-flow magnets will not include welded seams in the design, which allows for a smooth finish and prevents the formation of bacteria. The Ra values between 0.05 and 0.3 will ensure that the finest iron dust will be removed from powders.

The door includes a quick release between the extractor and magnets, as a result of which the former will always be pulled outwards as well. This will prevent the extractor from remaining in the product flow during magnetic cleaning and iron getting back into the product.

Clean-flow magnets come in standard, automatic cleaning and rotating versions. Such magnets can be supplied with a metal detector, so the product will be checked right before loading or packaging and there would not be any metal particles left behind. _______________________________ Enquiry No: P225

Baker Perkins’ ServoForm lollipop depositors handle up to four different components independently, right up to the point at which the product is formed, and this gives additional scope for end product variation. The selection includes clear products with hard or soft centre-fills; two, three and four colour lollipops with stripes and swirls, plus side-by-side and layered products.

An array of flavour profiles adds even more potential to the blend of options to tempt the consumer - tastes support the visual attraction of the product, and provide new experiences.

The lollipop plants are automated from ingredient mixing to stick placing and ejection of the cooled product. Multi-functional lines for the production of flat lollipops and hard candies can also be supplied.

_______________________________ Enquiry No: P226

DuPont: Insights In Lactic Acid Bacteria Scientists have contributed to a handbook on lactic acid bacteria, the key microorganisms in probiotics and fermented foods. Edited by DuPont, scientists Sampo Lahtinen and Arthur Ouwehand together with professors Seppo Salminen and Atte von Wright, the fourth edition of Lactic Acid Bacteria is of interest to those working with lactic acid bacteria.

The 800-page reference book covers basic and applied aspects of lactic acid bacteria and bifidobacteria, including discoveries, revised taxonomy, food technology applications, probiotic functioning, health, legislation and applications.

Among the scientists on the author list are Willem de Vos, Gregor Reid, Lorenzo Morelli, Ingolf Nes, Douwe van Sinderen and Hanja Szajewska. Two more of the company’s scientists, Rodolphe Barrangou and Anna Lyra, have co-authored two of the chapters.

_______________________________ Enquiry No: P227

Pear83_Poland

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ASIA PACIFIC FOOD INDUSTRY MARCH 2012

Progress through innovation

Complete Snack Processing & Packaging Systems Heat and Control is one of the world’s leading manufacturers of snack food processing and packaging equipment 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.

• Continuous & Batch Fryer Systems • Oven Systems • Branding / Searing Systems • Batter & Breading Applicators • Oil Heating & Filtration • Oil Content Removal Systems • Salt & Seasoning Equipment • Accumulation & Distribution • Pollution Control Systems • Support Structures • Product Handling

heatandcontrol.com Enquiry Number

3025

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

34

Metal Scourers:

Effective But Dangerous UP to your elbows in grimy mess?

Walls, bench tops, range hoods, stainless steel appliances, tiles and other surfaces that have a build up of oily residue can be very difficult to clean.

When it is necessar y to manually scrub hard surfaces in a food facility, many of us still reach for a metal scourer. Metal scourers can be made from mild steel, galvanised steel, stainless steel and even copper. They are highly abrasive, durable and easy to rinse, but food safety experts agree that metal scourers should never be used in an area where food is handled.

Interestingly, if you clean a stainless steel surface with ordinary ‘steel wool’, it will develop rust marks. This is due to a chemical reaction that occurs on the surface between the stainless steel and tiny fragments of carbon steel that have been left behind after cleaning.

Similarly, cleaning a stainless steel surface with a sponge or brush that has previously been used to clean carbon steel causes corrosion.

Rust spots on food equipment can be a food safety problem, but fragments of metal in a food handling area are an even more serious concern.

SMALL & DEADLY Metal scourers gradually break down during vigorous scrubbing.

Loosely woven stainless scourers create fragments that can be one or two cm in length with sharp edges and ends. The fragments are often curved or hook-shaped.

Small fragments of material in food handling areas can, and do, find their way into food. Metal detectors, X-ray equipment and magnetic separation devices should not be relied upon for detecting or removing small contaminants, particularly wireshaped pieces which may be oriented in the food such that only a small area presents to the detecting device.

Metal fragments in food can cause mouth injuries, and if swallowed, can lodge in the stomach, small intestine or large intestine. Once inside they have the potential to perforate the wall of the digestive tract.

NON-METAL ALTERNATIVES Alternatives to metal scourers are available. Non-metal scourers are usually made from nylon fibres coated in abrasives. Light, medium and heavy-duty scourers offer a range of scouring attributes and open-mesh models provide good rinse characteristics.

Like metal scourers, nylon scourers also release fragments during vigorous scrubbing, however these pieces are typically much smaller than stainless steel scourer fragments, and tend to be straighter.

3M

Food safety experts agree that metal scourers should never be used in an area where food is handled. By Karen Constable, HACCP International

Nylon scourers also release fragments during vigorous scrubbing, however these pieces are typically much smaller than stainless steel scourer fragments, and tend to be straighter.

Although the pieces may be rough, they have no sharp edges, so they are less likely to cause injury to the mouth or digestive tract. Nylon is an extremely inert material, and if ingested is thought to pass through the body without causing harm.

There are a number of certified food-safe scouring products which are effective and have been closely examined in terms of their risk profile.

For more information, ENTER No: 0240

Enquiry Number

Matcon 3050.indd 1

3050

2/15/12 12:02:22 PM

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

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Sanitisation Toolbox Understanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers. By Val Cureton, marketing communications manager, Delta Trak POOR sanitisation within the food establishment could lead to disease, illness or even death.

This in turn would most probably lead to loss of customers, loss of reputation, lawsuits, fines and possible business closure.

Lack of proper sanitation procedures or tools can also result in failure to meet food safety regulations, legislation or inspections that in turn could

cost the company its license or significant funds to rectify regulatory citations.

Associated Costs Costs associated with a food establishment’s sanitation policy & procedures include equipment, materials, training, and inspection fees. Special sanitation equipment may be required that must meet set standards established by state

Aan Tanriover, Turkey

Food Safety:

and local rules and regulations.

Monitoring equipment must be on hand to ensure equipment compliance.

This may include thermometers, test strips and papers, and chemical indicator strips. Chemical sanitisers such as chlorine, iodine or quaternary ammonium compounds need to be purchased and maintained.

In addition to equipment and materials, establishments must provide ongoing training to its employees on the proper sanitation procedures and pay for and comply with periodic inspections.

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MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

cleaning and trash equipment such as mops, towels, scrubbers and trash containers.

When To Sanitise The frequency of sanitising is an important component of an establishment’s food safety plan.

Some items may need sanitation on a constant per use basis, whereas other equipment might need sanitising on a daily, weekly, monthly or even quarterly basis.

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Food borne disease in a food establishment is easily transmitted by human contact.

Infected persons handling food or food containers can easily contaminate food. Personal hygiene and the sanitisation of items that food handlers touch is also a very important sanitisation area to have a plan for.

Any contact surfaces touched by the human hand should be sanitised. These types of items include facets, door handles, switches, cupboards, drawers and dispensers.

Within a food ser vice establishment, there are areas a n d t o o l s t h a t a re m o re susceptible to bacterial growth.

These items need attention to sanitisation. Examples of these types of tools or equipment are

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Clean Vs Sanitised Cleaning removes debris such as food particles, but sanitising is the process of taking a clean item and reducing the level of microorganisms to a safe level.

There are four basic groups of items that need sanitisation: employee hands, food contact surfaces and tools, hand contact surfaces, as well as tools and items that are most susceptible to bacterial growth.

Food handlers must not only frequently wash their hands, but should also use hand sanitising solutions developed using appropriate safe ingredients, as they will likely come in contact with food during the course of the day.

All surfaces or tools that come into contact with food must be sanitised.

Sanja Gjenero, zagreb, Croatia

37

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

Work surfaces, such as cutting boards used to cut meat and poultry, need to be cleaned and sanitised immediately after use. Thermometers used to test food should be sanitised after each use.

Other items such as meat slicers or grinders using the same type of raw meat must be sanitised throughout the day or at least every four hours according to a report by the United States Department of Agriculture.

However, if the equipment is being stored and used in a room at 41 deg F, that equipment can be sanitised every 24 hours.

An established set of rules for the sanitisation of all equipment coming into contact with food should be documented and communicated to all food service personnel.

Methods & Mechanisms The basic process steps involved in sanitisation are: • Pre-cleaning Remove, scrape and rinse to remove loose food or dirt • Wash Use detergent solutions to remove food that is stuck or dirt • Rinse To remove food/dirt and detergent • Sanitise To kill attached surviving bacteria and viruses • Air Dry The sanitisation step is accomplished by using either a thermal or chemical approach. The t h e r m a l a p p ro a c h u s e s very hot water or steam at a specific temperature and specific contact time.

The thermal or heat sanitising method for food

Volker Schumann, Hamburg, Germany

38

utensils and equipment can be used in both a manual or mechanical warehousing set-up. Manually sanitising equipment requires that the hot water must be 171 deg F or above and the equipment must be immersed for at least 30 seconds.

When using the heat method in mechanical warehousing equipment, the sanitising rinse must fall between 180 and 194 deg F. Thermometers or thermolabels should be on hand to routinely check the temperatures.

Using chemicals to sanitise equipment can be accomplished b y e i t h e r s u b m e rg i n g t h e equipment in, or brushing, or spraying an appropriate sanitising solution on the equipment.

The solution must be an approved solution and the equipment must be exposed to the solution at a set temperature for a set time. These vary depending on the type of solution used.

The most common sanitising chemicals used in the food service industry are Chlorine, Iodine and Quaternar y Ammonium Compounds.

Typically, chlorine sanitisation requires exposure for seven

seconds at a temperature of 100 deg F. There are some variations depending on pH factors.

Solutions that contain Iodine are called iodophors.

Equipment sanitation with this solution requires exposure for 30 seconds at a temperature between 75 and 120 deg F. Quaternary Ammonium Compound is another chemical solution used in the food industry. This chemical requires equipment to be exposed for 30 seconds at a temperature above 75 deg F.

Chemical Effects There are certain conditions that can reduce the effectiveness of the sanitisation process. Some sanitisation chemicals will kill any type of microorganism, whereas others are more selective in which microorganisms they can kill.

Food establishments should read the manufacturer’s label for the appropriate solution.

Physically, a surface must be clean in order to be sanitised.

Equipment that is not clean cannot be sanitised therefore thorough cleaning prior to sanitisation is vital.

The concentration of solution is important as the use of too

PACKAGING & PROCESSING

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

39

little chemical will result in not killing the microorganisms to a safe level and using too much concentration could lead to waste of materials and possibly corrosion of equipment.

Chemicals should be used with water temperatures between 75 and 120 deg F to be the most effective. Higher temperatures should be avoided as the chemical’s effectiveness is lost with evaporation.

Each of these issues can be avoided with strict adherence to the chemical manufacturer’s labels.

Tools For Food Handlers There are a variety of sanitisation tools available to food handlers including chemical concentration test papers and strips,

alcohol wipes, thermo-labels and thermometers.

Also available are tools to confirm temperatures in dishwashers and ware washers.

These types of tools may include thermometers or thermo labels.

A re-useable option is a dishwasher thermometer with an LCD display that can also be used to monitor the appropriate temperature. These types of thermometers are also available with protective holders to shield the LCD display from water spray and allow for easy readings.

Also available for use in sanitising thermometers are alcohol wipes. As thermometers are used in the cooking, testing and monitoring of food they must be sanitised between

each use so as to avoid cross contamination.

Geared For Sanitisation Understanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers.

Food establishments need to ensure that their food safety plans address sanitation with specific rules on what and when to sanitise.

Additionally, they need to provide thorough training on the thermal and chemical methods involved in sanitation and tools used to test and monitor these processes.

For more information, ENTER No: 0241

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Natural Colouring:

Red alert!

CĂŠcile Geng, Normandy, France

Based on results from studies and applications testing, there will be a description on product characteristics and suitable applications for anthocyanin colourants that are available as substitutes for certified red colourants. By George Kean, director R&D applied colors technology, Kalsec

Consumers around the world are increasingly concerned about the safety of synthetic food colourants and are encouraging food manufacturers to take on the difficult task of replacing them with natural colouring ingredients.

The food colour industry must find or devise natural colourant formulations that have sufficient stability for a broad range of food applications.

Recently, the European Union (EU) required warning labels on foods and beverages containing any of the ‘Southampton Six’ synthetic food colours, which include colourants used to obtain red hues. Moreover, a US Food and Drug Administration rule effective January 5, 2011, required all foods containing cochineal to declare the ingredient on the consumer food label.

In addition, some consumers are cognisant of sustainability o f t h e e n v i ro n m e n t ; a n d so, prefer products whose productions positively impact

this concern. The consumers are opting for natural-derived, instead of artificial additives.

Food manufacturers can develop colour products to meet this trend by using natural-derived colour additives to replace artificial counterparts.

This review is focused on the use of stabilised anthocyanins as a viable replacement for select synthetic red colourants. Based on results from our formulation, stability studies and applications testing, there will be a description on product characteristics and suitable applications for anthocyanin colourants that are available as substitutes for certified red colourants.

The Definition Of Anthocyanins Anthocyanins are a class of plant-derived colours commonly found in fruits, tubers, leaves and flowers. These water soluble pigments occur as mixtures of isomers in various types of plant matter, juices and extracts and it

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MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

41 R1 = H, R2 = H: Pelargonidin (Pg) R1 = OH, R2 = H: Cyanidin (Cy) R1 = R2 = OH: Delphinidin (Dp)

R1 = OCH3, R2 = OH: Petunidin (Pt) R1 = OCH3, R2 = H: Penonidin (Pn) R1 = R2 = OCH3: Malvidin (Mv)

R1 OH

R3 = -PH: Anthocyanidins R3 = -Glycoside: Anthocyanins

OH O+ R2

HO

R3 = - OH or - glycoside

Figure 1: Structure of common anthocyanidins and the equivalent anthocyanins.

Copigmentation is often associated with an increase in pigment stability. Phenolic compounds can also improve the stability of colourants by acting as radical scavenging antioxidants. Food manufacturers need more highly stabilised anthocyanin colours for use in food applications.

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T h e s e c h a r a c t e r i s t i c s a re problems for food technologists.

When certain combinations of substitution patterns are allowed, these orientations can permit a stabilising interaction particu-larly within its B ring str ucture (Figure 1). This is commonly referred to as intramolecular copigmentation.

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is these substances, containing mixtures of anthocyanins, rather than single anthocyanin compounds that are generally used as colourants.

A generalised structure for these flavanoid derivatives is shown in Figure 1. They are used to some extent in foods as colourants, but stability concerns, cost and other issues limit their efficacy. Anthocyanins degrade in the presence of light and heat and oxidising substances.

Critically, these pigments reversibly go through a number of structural changes in relation to pH shift. This phenomenon has major influence on colour due to hue variation from red to blue. This in extension will vary in their stability and accelerate colour degradation.

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42

Anthocyanins: Stability & Applications At < 2 pH, anthocyanins usually showed an intense red colour.

With increased pH to a typical beverage pH of ~3.2, the red expression decreases, but retained high red hue intensity.

With further pH increase, the

colour degrades, resulting in a bluish hue.

Since acylation affects the pH at which these changes occur, the careful selection and blending of acylated anthocyanins, can provide the food industry with acceptable colour in select applications up to pH 4.5.

The scientists have leveraged their knowledge of the individual pigments in combination with their antioxidant experience to develop the optimum blends to strengthen stability across a range of applications, with a natural label.

of hue, colour specification and stability of the different anthocyanin colourants. An evaluation was carried out on a combination of anthocyanin standalone colourants and blends for specific product applications.

Characteristics & Stability Data Anthocyanin based food colours are available in a range of hues including pink, red, reddish orange and purple. The light stability of anthocyanins will vary by application and pH. Very

Duygu Agar, Turkey

The Research Research was conducted in the area of replacing certified red colourants with more label friendly natural-derived colourants in food formulations.

Although this task was challenging, it was met with careful experimental design and application testing. In the pursuit of this undertaking, research scientists have screened a large number of anthocyanin extracts from various botanical sources in an effort to find the most stable pigments with the appropriate colour hues for targeted food applications.

These commercial extracts were profiled based on the following botanical parts: fruits, leafy vegetables, tubers, and grains.

Overall, cyanidin, petunidin, pelargonidin, and peonidin were the four predominant anthocyanins, with either monosaccharide or disaccharide substitution and varying acylation.

This screening phase was critical in order to ascertain the anthocyaninsâ&#x20AC;&#x2122; profiles of the various plant extracts and the different levels of acylation within the pigment configuration.

The stability and strength of the red hue is related to the level of acylation of the anthocyanin.

More acylation corresponds to better stability. The effect of adding select plant compound as stabilising agents and/ or blending fruit & vegetable extracts on anthocyanin stability, has also been examined.

Optimum blends to strengthen stability with a natural label can be used in sauces.

These colourants can be used in non-alcoholic and alcoholic beverages, fruit concentrates, tomato sauces, sauces, yoghurt and confectionery. These blends contribute to greater heat and light stability, and are less vulnerable to heat degradation in typical food processing conditions.

In addition, anthocyaninsâ&#x20AC;&#x2122; stability at low water activity makes them a good option for drymix beverages and confections.

Nevertheless, they are generally not recommended for dairy-based beverages because of the change to bluish hues at such higher pH matrix as shown with black carrot in skim milk at varying pH. Currently, the food colour industry provides a vast variation

good stability is exhibited in confectionery and in products with protective packaging. The Durabrite formulations are recommended for sauces and beverages exposed to light.

Anthocyanin colours exhibit the best stability at pH 2.0 - 4.5 and are recommended for use in select beverages and foods within this range.

Colour Stability The anthocyanin products were tested against a commercially available black carrot for colour stability under pasteurisation.

Tests were conducted in a beverage at a pH level of three.

As shown in Figure 2, all samples performed better than the

INGREDIENTS & ADDITIVES

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

43

80

72.4

70.6

67.3

70 60

62.9

70

60.47

60

54.4

59.7 49.63

50

50

% Colour Retained 40

% Colour Retained 40

30

30

20

20

10

10

0

40.97 37.7

0

A

B

A - Commercial Black Carrot B - Durabrite Antho Red 4-1 C - Durabrite Antho Red 45-1

C

D

A

E

D - Durabrite Antho Red 54-1 E - Durabrite Antho Red 64-1

Figure 2: Colour retention after beverage pasteurisation

commercially available black carrot, which lost more than 40 percent of its strength through pasteurisation.

Go nATuRAl Although naturally derived red hues for foods and beverages are also achieved by the utilisation of carmine, it is non-kosher and this can create major issues for some consumer products.

Anthocyanin pigments from fruits and vegetable will provide pink, red, and violet colors that can be the preferred alternative.

The fruit and vegetable blends are highly recommended due to their better heat and light stability

C

D

E

D - Durabrite Antho Red 4-1 E - Durabrite Antho Red 64-1

Figure 3: Colour retention after beverage heat treatment in the oven.

350

327

300

239

250

Time (Hours) 200

204

202 154

150

139

100

50.3

50 0

Kalsec速 ArtGeek3K, US

heAT & liGhT sTABiliTy The anthocyanin colours were tested against a commercially available black carrot from another supplier for heat stability. Tests were conducted in a beverage base with a pH level of 3 and were held at 50 deg C for five hours. The Antho Red 45-1 and Antho Red 54-1 indicated that beverages coloured with these products have a longer shelf life. It also demonstrated light stability.

B

A - Commercial Black Carrot B - Durabrite Antho Red 45-1 C - Durabrite Antho Red 54-1

A

A - Asia Source A B - Europe Source A C - Middle East Source

B

C

D

E

F

D - Europe Source B E - Europe Source C F - Asia Source B

Figure 4: Half life of black carrot products in model beverage base subjected to light in Caron light box conditions.

compared to other products that are commercially available.

There are continued misconceptions that naturally derived colors are significantly inferior to synthetic colours; however, with the expansion of colour technology, there is continuous improvement for natural pigment stability.

It should be noted that while synthetic colours are reputed to be more robust, they can also be

subjected to degradation during processing, exposure to heat, light, and ingredient interactions.

It is imperative to remember that when considering using, naturally derived red colours to work with a company that focuses on natural products and has a track record in stabilising natural colours.

For more information, ENTER No: 0250

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44

Omega 3

Meliha Gojak, Sarajevo, Bosnia Herzegovina

A Vegetarian Alternative

Omega 3 supports cognition, memory and learning. It can reduce the effects of age-related conditions, improve mood and support brain health. While people are conscious of the need to have a good diet and fit body, many take the health of our brain for granted.

However, anybody who has witnessed the terrible effects of aging will know that healthy brain Although the most commonly promoted source function is fundamental to a good of Omega 3 fatty acids is found in fish, consumers quality of life. can also look to vegetarian alternatives that are Many people have read the available. By James Betz, MD, Biotivia LLC reports about Omega 3 and brain health, and rely on this supplement to help protect their cognition and independence. trials showed reductions in cardiovascular events The value of Omega 3 in cardiovascular health is of 19 percent to 45 percent. Overall, these findings also recognised by the medical profession and the suggest that intake of Omega 3 fatty acids, whether FDA. In the journal Science Daily, James O’Keefe, from dietary sources or fish oil supplements, should MD, a cardiologist from the Mid America Heart be increased, especially in those with, or at risk for Institute in Missouri, US, cites the results of several coronary artery disease.” large trials that demonstrated the positive benefits In one Italian trial, researchers conducted a associated with Omega 3 fatty acids, either from oily major clinical study in 11,324 patients with a recent fish or fish oil capsules. myocardial infarction. Treatment of one grm per “The most compelling evidence for the day of Omega 3 fatty acids reduced the occurrence cardiovascular benefit provided by Omega 3 fatty of death, cardiovascular death and sudden cardiac acids comes from three large controlled trials of death by 20 percent, 30 percent and 45 percent 32,000 participants randomised to receive Omega respectively. These beneficial effects were seen from 3 fatty acid supplements containing DHA and EPA three months onwards. or to act as controls,” explains Dr O’Keefe. “These Fishy Business The benefits of Omega 3 have long been promoted as playing a vital role in health and wellbeing. The most commonly promoted source of Omega 3 fatty acids has been from the consumption of oily fish, but recent studies and a growing battery of evidence suggests that this may not be the right way to get a daily dose of these essential fatty acids.

Over the last few years, more farmers are adding corn and grain to cattle feed. Although this fattens up the animals quickly and is highly profitable for the meat producers, it lessens the effect of their natural diet – grass – and reduces the amount of

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

CREATING TOMORROW’S SOLUTIONS

DO YOU WANT A HIGHLY BIOAVAIL ABLE FUNCTIONAL INGREDIENT?

Independent testing of fish oils, even the more expensive and well-known ones, has shown that samples were contaminated to one degree or another. In addition, some people have religious restriction, dietary constraints, or just do not like smelling fishy.

The Omega 3 from fish is difficult for some people to digest and utilise effectively. Fish oil contains about 35 percent saturated animal fats. Fish oil is not an antioxidant and quickly becomes rancid.

Even though some fish oil supplements contain the antioxidant astaxanthin, the concentration is so low as to be of no significant antioxidant effect, contrary to claims made by fish oil suppliers.

Fish oil suppliers go to great lengths to convince you that their products, unlike their competitors, are safe. The fact is that most fish oil comes from a few

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.

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The most commonly promoted source of Omega 3 fatty acids has been from the consumption of oily fish

3029

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Omega 3 produced. So to compensate for declining Omega 3 levels in livestock, fish has been promoted as the best source of Omega 3.

However, changes in how fish are produced in corporate fish farms are severely impacting the quality, safety and nutrition of farmed fish. To compound matters, the USDA and FDA recently approved a switch from natural Salmon to a genetically modified variety of fish that grows almost three times as fast, but has not been used for food nor tested for safety on a large human population yet.

Ocean fish, although better than farmed fish, represent a small fraction of the supply of fish oil and suffer from high rates of contamination with heavy metals, pesticide residues and highly toxic chemicals that now pollute every one of the world’s oceans.

03.02.12 12:09

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46

large corporate processors who sell to virtually all supplement companies. The supplement companies themselves have very little control over the quality or purity of the oil they purchase.

Do not simply accept the claims of the fish oil supplement sellers. Do your own research. Use the Internet to inform yourself of the safety, health benefits and the pros and cons of fish oil.

Flax seed seems to modulate estrogen and other hormones, and appears to affect endocrine function.

Flaxseed oil must be immediately refrigerated to prevent it from becoming rancid. It requires special packaging because it is easily destroyed by heat, light, and oxygen. If left for more than a few weeks on a store shelf or out of the fridge it will become rancid and harmful rather than healthy to consume.

FLAXseeD OiL ChALLenGes Flaxseed contains Alpha-linolenic acid (ALA) fatty chains. The human body can turn ALA into DHA, however, the efficiency is low and the majority of ALA is eliminated in the process. Another reason to avoid flaxseed is that it goes rancid quickly when exposed to light or air.

One advantage flaxseed has over other vegetable sources of Omega 3, however, is that it is low cost; therefore sellers of flaxseed oil can make higher profit margins.

Flaxseed may slow down the rate at which the body absorbs other nutrients including the vitamins A, E and D, and possibly some B complex vitamins.

Importantly, there is no DHA in flaxseed oil.

Flaxseed only contains ALA, which has not shown effectiveness as a cardio-protective agent. Many people are not able to convert the ALA into EPA and DHA, the forms the body is able to use. Over 95 percent of the ALA from flaxseed oil is lost in the conversion process.

According to the study published in the American Journal of Clinical Nutrition, flaxseed oil was also found to be much less effective against inflammatory conditions. Generally, flaxseed oil has been considered to be an anti-inflammatory agent.

Allergies to flax seed oil can result in serious, even critical, reactions. Some flaxseed allergies may be a result of the industrial solvents used to extract most flaxseed oils.

Most doctors caution that pregnant women should not take flaxseed oil. This caution may well apply to men as well due to the endocrine effects.

Roi Pihlaja, Lahti, Finland

KRiLL ThRiLL Krill (Euphasia superba) is a tiny shell fish that forms the base of the marine food chain. Krill is not an infinite resource. Supplies have fallen by 80 percent.

Many people think of krill as a vegetable or plant, but it is a small invertebrate animal like a tiny shrimp. Krill is a major component of the diet for penguins, seals, whales and small fish. In fact krill is the essential link in the food chain between plankton and the protein requirements of fish.

VeGeTARiAn ALTeRnATiVes Say goodbye to mercury, PCBs, dioxin, and rancid fish oil. There are a few companies who are now producing potent Omega 3 supplements that are made from 100 percent safe, healthful, natural, vegetarian sources.

They do not use fish, krill or flaxseed oil. Instead they use only clean fresh water Algae or Seaweed. Another benefit of these supplements is that they contain no contaminants or GMOs. Some of these products also add antioxidants such as Cranberry oil, Salba oil, Resveratrol, Green Tea Extract or other beneficial polyphenols. So the Omega 3 supplement can now also double as a potent synergistic antioxidant.

Unlike fish oil capsules which are usually made from animal sources and are permeable to oxygen and light, the liquid capsules which these companies use are vegetarian and protect the contents from light and oxygen. This extends the shelf life and preserves the potency of the Omega 3s. There are now safe, potent and affordable options in the marketplace that provide a full complement of Omega 3’s without the substantial risks of fish, krill or flaxseed oil.

For more information, ENTER No: 0251

3032 Enquiry Number

Urschel Asia Pacific Pte. Ltd. • 10 Tagore Lane, Singapore 787473 asia@urschel.com • Tel: +65-6254 7757 • Fax: +65-6554 4733 ®Urschel and TranSlicer are registered trademarks of Urschel Laboratories, Inc. USA.

www.urschel.com

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48

Good

Trends within the food industry, as with all other sectors, can be fleeting. However, going beyond such trends are companies who have managed to establish themselves in the product environment, becoming a part of the consumersâ&#x20AC;&#x2122; daily lives.

One of the categories of trends that has held strong is health, where functional ingredients aid in benefiting the well being of

Gut Feeling

Sound science forms the basis for successful functional products. By Koen Van Praet, MD, Beneo Asia Pacific

the consumer, such as a healthy digestion. Food products with digestive health benefits were introduced to the Japanese market in the 1980s and its positive effects became known around the world later.

There is a wide range of these probiotic and prebiotic food available today, and it seems like this trend will continue, especially for dairy products.

Visible Benefits In a consumer study conducted

by Beneo in Germany and the US, the company has found that consumers give priority to perception and understanding of a functional productâ&#x20AC;&#x2122;s effects, aside from its importance.

With these expectations fulfilled, consumers are willing to buy products regularly and would even pay a premium price.

While many have experienced bloatedness or sluggish digestion, women are almost three times

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

Baby Food Synergy Experts unanimously agree that mother’s milk is best for babies. Among other compounds, mother’s milk contains a substantial amount of oligosaccharides that most probably account for the bifidobacteriap re d o m i n a n t c o l o n i s a t i o n observed in the microflora of breast-fed versus formula-fed infants. However, not all children can be breastfed and so, parents must rely on alternatives.

As infant formulae and breast milk, represent a baby’s source of nutrients during the first months of a its life, the formulae must respond to the highest standards.

The formulae should notably have a composition as well as functional and physiological benefits that come as close as possible to breast milk.

Science Backed Study The extent to which a healthy development of the intestinal microflora in neonates will be supported by supplementing the infant formulae with Orafti Synergy1, an inulin enriched with oligofructose, was the objective of a study that was conducted in cooperation with the Beneo-Institute.

P ro f Ve e re m a n - Wa u t e r s explains the study’s importance: “The early colonisation of the babies’ microflora plays a pivotal role in many aspects of the babies’ health, and

Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing Product Design Services Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries.

Unitech can assist with the provision of a range of services surrounding the supply of your product including; formulation design, product validation trials, regulatory and or label claim compliance, sourcing materials, manufacture, quality assurance and delivery.

Contact Unitech to determine the possibilities for improving and developing your quality products to create new market opportunities.

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3034

Recipe For Success To ensure the success of a brand or functional product, certain criteria must be fulfilled.

Key to this is trustworthy communication, whereby the ingredients used should be ones that are based on sound science and proven effects.

For many years, scientists have been researching the importance of a healthy human gut microflora for overall well being. Health benefits of prebiotic substances have been proven in more than 150 studies conducted by renowned research groups all over the world. The colonisation of the intestinal microflora starts from the initial hours after birth.

Once the prebiotic dietary fibres are consumed, they are fermented only in the colon and act as nourishment for the useful bifidobacteria. Their growth and activity is specifically stimulated and the number of unwanted bacteria is reduced. This is called the ‘prebiotic’ or ‘bifidogenic’ effect.

It also ensures a balanced intestinal microflora, supports digestion and contributes towards a feeling of having more energy and positive overall wellbeing. Studies have proven that the prebiotic dietary fibres from chicory roots help in absorbing calcium from dairy products, and as such can increase bone density.

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likely to suffer from the discomfort as compared to men. Furthermore, the digestive problems will occur more frequently with age.

Moreover, the awareness of the correlation between a wellfunctioning digestive system and personal well-being has increased considerably in the recent past, so has the demand for corresponding functional ingredients and products. Figures from Mintel show that in 2010 more than twice the products claiming to be ‘fibre-enriched’ were introduced to the market of dairy products as compared to those five years ago.

In all probability, the babyboomer generation will ensure that the market for suitable products continue to grow in the coming years.

UnitecH indUstries

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50

Greschoj, Saxonia, Germany

Since many years, there is an interest in adding prebiotics to infant formulae, with the aim to provide physiological benefits that mimic those observed in breastfed babies.

Results of this study show that inulin enriched oligofructose intake (0.8 grm/dl) further increased bifidobacteria level in babiesâ&#x20AC;&#x2122; stools in a significant way, after two and four weeks of intake. The concentration of bifidobacteria was comparable with the results of the breastfed babies (measured using the FISH method). All other inspected bacteria were not affected by the consumed prebiotics.

Anke Sentko, VP regulatory affairs and nutrition communication Beneo said that the findings have opened up new areas for manufacturers of milk powder and infant formulae in the development of safe and healthy products.

Application Opportunities Prebiotic dietary fibres, such as inulin and oligofructose are available in application-specific variants and can be used in almost all products. The sensory characteristics of oligofructose are very similar to that of sugar, but with a milder sweetness. It can be combined with intense sweeteners or fructose, improve flavour profile as well as mouthfeel and does not crystallise.

Besides the fibre effect, it can reduce sugar content and caloric value of dair y products in particular.

Guenter M Kirchweger, Salzburg Austria

the normal healthy gastrointestinal microflora, which includes bifidobacteria to a large extend is notably protecting the newborn against infections.

Therefore, since many years, there is an interest in adding prebiotics to infant formulae, with the aim to provide physiological benefits that mimic those obser ved in breast-fed babies.â&#x20AC;?

Within the scope of this study, 110 healthy neonates received different prebiotics included in an infant formulae for four weeks. The babies received a control (unsupplemented) infant formula, or a formula with inulin enriched oligofructose at two different concentrations (0.4 or 0.8 grm/dl), or a formula enriched with galacto-oligosaccharide and fructo-oligosaccharide in a 90:10 relation (0.8 grm/dl). A group of breast-fed babies was also included in the study as reference group.

Bifidobacteria, to a alarge extend, protects the newborn against infections.

Thanks to its particles structure, inulin is also suitable as fat replacer. The tasteless/ taste neutral gel formed in combination with water has a creamy and fat-like structure and so low-fat products such as milk, yoghurt or curd cheese containing inulin are barely distinguishable from full-fat products as far as taste and mouthfeel are concerned.

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Disorders of the gastrointestinal tract are one of the most common ailments affecting a large portion of the world. As reported by the United States Department of Health and Human Services, there are 60 to 70 million people affected by digestive disorders in the US alone.

When poised as a potential solution to these conditions, it is no wonder that foods associated with probiotics and prebiotics have become increasingly popular.

Mirror Good Bacteria According to the World Health Organization, probiotics are live

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LGoh, Singapore

Bacteria With gastrointestinal tract disorders as a common ailment, it is no wonder that foods associated with probiotics and prebiotics have become increasingly popular. By Sherlyne Yong

microbes, which confer health benefits on a host when taken in adequate amounts. These microorganisms add on to the intestinal flora by mirroring the good bacteria in our gut, the most common of which are variations of the bifidobacterium and lactobacillus genera.

Apart from the bolstering of one’s immune system and reducing the risks of colon cancer, current research has shown and suggested that probiotics are capable of treating the symptoms of many gastrointestinal diseases.

Some of these conditions include diarrhoea, irritable bowel syndrome, and inadequate lactase indigestion. A study conducted by the University of Catania has shown certain probiotic strains to prevent gastrointestinal symptoms among premature newborns. In addition, researchers at the Purdue University have identified modified probiotics as a possible way to reduce the risks of listeria infection, a form of food poisoning.

Dr Mary Ellen Sanders, dairy and food culture technologies consultant, and executive director of the International Scientific Association for Probiotics and Prebiotics (ISAPP), has said: “The benefits of probiotics may not stop with what we know today -- in fact, additional potential attributes of probiotics are still being discovered.”

Apart from being sold in capsules and powder forms as supplements, probiotics can mostly be found in fermented foods, and dairy products.

The live nature of probiotics requires a stringent set of requirements in order to ensure the sur vival and growth of the bacteria.

Some considerations include temperature, types of accompanying ingredients, humidity, and

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Alimentary Phamabiotic Centre at the University of Cork, Ireland, have discovered that a layer of sugar coating promotes survival.

acidity levels. The microbes have a low tolerance towards high temperatures, and should be added to foods only after the heating or pasteurisation process.

Thought has to go into choosing the accompanying ingredients that are in the end product, for different compounds have synergistic or inhibitory properties on the bacteria.

Probiotics remain dormant under dry conditions and become active only when wet, affecting the required temperature the product should be kept at.

Those in liquid forms, which are inherently dairy products, require storage at cooler temperatures while its dry counterparts can be kept at room temperature for longer periods.

Strains of the bifidobacterium genera are also more sensitive to pH levels than the lactobacillus strains are. This is pertinent as most of the probiotic products in the market are fermented, which provides an ideal environment for live cultures. Probiotics are also often paired with food as it enhances the survival of the bacteria by acting as a buffer against strong intestinal juices.

For probiotics in the form of supplements, scientists from the

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A study conducted by the University of Catania has shown certain probiotic strains to prevent gastrointestinal symptoms among premature newborns.

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Bacteria GroWtH StiMULatioN With the spotlight placed on probiotics for many years, less emphasis has been awarded to

its lesser-known, but equally beneficial cousin – prebiotics.

Prebiotics are non-digestible food ingredients that stimulate the growth or activity of indigenous bacteria in the colon instead of adding to the flora directly.

Typically in the form of partially digestible carbohydrate fibres

HEALTH & NUTRITION

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known as fructo-oligosaccharides (FOS), these compounds can be found in most vegetables, the most common source being the chicory root. However, prebiotics are also existent in other easily available foods such as honey, apples and cranberries.

Polysaccharides like inulin and polydextrose have been shown to provide prebiotic benefits as well.

Short-term studies have revealed that the ingestion of prebiotics generally leads to better calcium absorption among adolescents.

The Institute for Nutrition at the Friedich-Schiller-University in Jena has also published a study suggesting the possible capabilities inulin possesses in combating colon cancer.

An advantage with prebiotics is the lack of complications live microbes bring into probiotics.

Not only are prebiotics easier to manufacture, they can be incorporated into a wider variety of foodstuffs ranging from cereal to flavoured water. In addition, prebiotics can be publicised for benefits other than its digestive properties.

For instance, polydextrose can substitute sugar while inulin substitutes fat, both of which can be used to create low-calorie products without compromising on taste and texture. Meanwhile, recently developed tagatose is an alternative sweetener containing much fewer calories even though it is only slightly sweeter than sugar. Its stability at lower pH

and Italy, with the latter having published guidelines on probiotic characterisation, labelling and health claims. The European Food Safety Authority (EFSA) on the other hand, has denounced the benefits of probiotics due to ‘insufficient research’, which has resulted in rulings that affect the way probiotic and prebiotic products can be marketed within Europe.

levels makes it ideal for use in acidic drinks.

Aiding prebiotics’ marketability is that it is essentially fibre, the benefits of which consumers are already well versed in. With a myriad of uses, it is no wonder that market researcher Frost & Sullivan has forecasted the prebiotic food market in the US to double within the next five years. rULeS oN cLaiMS Despite the great body of research on the benefits of probiotics and prebiotics, laws in each country have restricted the types of health claims that can be made with regards to probiotics and prebiotics.

Safety concerns have driven calls for probiotics and prebiotics to be regulated, as part of consumer protection. There are currently no international guidelines, and regulation is thus left to the devices of each country.

As a result, there are different standards pertaining to the labelling and health claims permitted for foods containing probiotics and prebiotics. In the US, regulation does not exist as probiotics are classified as dietary supplements.

Places which introduced some form of control are Germany

aSiaN coNSUMPtioN Forecasts for probiotics and prebiotics are generally positive.

According to Leatherhead Food International’s principle market analyst, Jonathan Thomas, the digestive health ingredients market is growing.

He estimates the global market, with a value of US$322 million in 2008, to be worth US$657 million in 2015. This can be attributed to the emerging markets within Asia Pacific, such as China, whose market alone was worth approximately US$359 million in 2009. Data from market researcher Mintel has revealed that China was the most active Asian market in terms of prebioticrelated product launches followed

by Indonesia, Vietnam, India and then Singapore.

Pat Herman, Belgium

Zsuzsanna Kilián, Budapest, Hungary

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Polydextrose can substitute sugar, and can be used to create low-calorie products without compromising on taste and texture.

GroWtH oPPortUNitY The digestive health sector has an advantage over other functional foods, in that its effects can be felt more immediately as compared to efficacy of foods for other conditions. Although its promotional value may be hindered by the current regulations set in place, most restrictions are based in Europe, which may possibly provide the Asian markets more room to grow and mature.

For more information, ENTER No: 0261

BENEO –

Connecting nutrition and health Active fibres from chicory • Prebiotic • Improved calcium absorption • Weight management & energy intake Functional carbohydrates from sugar beet • Oral health & dental care • Calorie-reduction • Sustained and balanced energy Natural and organic ingredients from rice • Clean label rice starches • Hypoallergenic • Lactose- and gluten-free

BENEO Asia Pacific Pte. Ltd · info.asia@beneo.com · www.beneo.com

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3030

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

ingredients. Adding a functional ingredient to a food or beverage application can be a big challenge as some ingredients can be sensitive or highly reactive.

Many of the healthy ingredients being used in functional food and beverage applications are unstable and prone to oxidation.

This can lead to â&#x20AC;&#x2DC;offâ&#x20AC;&#x2122; flavours and a change in the sensorial properties of the final product.

Masking the smell and taste of an active ingredient to ensure that the ingredient blends in well with the desired application is a huge challenge. It leaves companies searching for solutions that protect the active ingredients from oxidation and degradation over the shelf life of the final application.

Functional Ingredients:

Full Speed Ahead New ingredient technologies are helping functional foods gain traction in the health marketplace.

By Wouter Moormann, market unit manager (food division), Purac Asia Pacific As more people recognise the need to make healthier choices in their everyday diet, customers all over the world are turning to better-for-you foods, making the functional foods market one of the most successful and fastestgrowing sectors in the food industry in recent years.

Food and beverage producers are quick to capitalise on this promising trend. Those seeking to capture a bigger slice of the pie are not just relying on reformulation, but also on creating products

that offer customers extra value by incorporating healthy or functional ingredients in new applications.

The ingredients currently being used in functional foods include vitamins, minerals, antioxidants, probiotic bacteria, nutritional oils and polyunsaturated fatty acids, specifically omega-3.

While there is a growing list of active ingredients that can potentially be used in functional foods, manufacturers also face issues with some of these

Complex Challenges One of the most-important factors in designing a functional food is maintaining product efficacy. For some ingredients, this requires an effort to protect them from the harmful effects of processing and storage.

When it comes to working with multiple functional ingredients, the main challenge facing product developers is the complexity of the food matrix. A food product comprises many different ingredients that form

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The core of the encapsulate may be composed of just one or several functional ingredients, and the protective shell may be single or multilayered. The encapsulating material keeps the active ingredient locked in and stabilised until the desired time of release. To properly utilise

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Product Protection Microencapsulation is an enabling technology that allows sensitive ingredients to be physically enveloped in a protective matrix or wall material. Depending on the ingredient being encapsulated, this physical barrier can be beneficial in a number of ways.

It can protect against oxidation, which could lead to sensory or nutritional deterioration. It can mask objectionable flavours, as well as minimise ingredient interactions that could lead to oxidation. And in some instances, microencapsulation provides controlled release.

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a complete, uniformly balanced physical and chemical nutritional system. Many of these ingredients are multifunctional, so much so that removing or adding new functional food ingredients may disrupt the total balance of the product.

These include texture, taste, mouthfeel, bioavailability and stability. One example, is the addition of calcium to dairy beverages - a tricky process, as proteins naturally present in dairy products are highly sensitive.

They tend to coagulate during heat treatment if proper care is not taken. The use of insoluble c a l c i u m s o u rc e s re q u i re s thickeners to keep them in suspension and this may result in a slimy mouthfeel and an added gritty taste to the product.

Natural ingredient solutions, such as lactates and gluconates in mineral forms can deliver the right solubility, neutral taste, high bioavailability. With a slight adjustment in the formulation, protein-based beverages such as soy beverages, yoghurts and milk drinks can be successfully fortified with calcium.

These lactates and gluconates work well with all kinds of fortified products incorporating minerals like zinc (anti-cough candies, baby food), and iron (juices, fruit dairy drinks), and magnesium (energy bars, sports drinks). Recent studies show that magnesium supplementation is effective in reducing the risk of stroke.

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encapsulation technologies, proper selection of coating materials, encapsulation process and handling ensures a consistent functional ingredient.

By using encapsulated functional ingredients, manufacturers ensure the consumer that these nutrients are present in the final product. Such ‘molecular encapsulation’ stabilises compounds.

For example, the loss of volatile flavourings to the atmosphere can be significantly reduced. Lipidsoluble flavour-ings, vitamins A and E and polyunsaturated fatty acids, such as menhaden fish oil with omega-3 fatty acids can also be protected from oxidation.

Encapsulation not only delivers a fully functional ingredient to the end consumer, it also masks unpleasant tasting nutritional ingredients.

Furthermore, the development of off-flavours from oxidised polyunsaturated fatty acids are also lessened or eliminated.

Maintaining Shelf Life As manufacturers deal with nutrient interaction and degradation, they also have to ensure that the product meets with label claims during the length of shelf life, as some foods can lose their nutritional value. If a label makes a claim on food value (vitamin C) on the product, and it has a shelf value of two years,

then at the end of the shelf life, the product still needs to contain 100 percent of the vitamin C level.

The manufacturer will have to put an overage of that vitamin in the product to compensate for some of the vitamins that will deteriorate over a period of time.

During formulation, they will add an overage of vitamins and this protects the product during the shelf life. If the product is to contain 100 percent of vitamin C at the end of the shelf life, then the manufacturer may have to put in 200 percent to begin with, as in two years, it would have lost half of its value.

While some nutrient losses in processing can be quickly identified and overcome by adding overages, the larger challenge is to predict the stability of the nutrients over prolonged periods of time.

The company recently introduced an online calculating tool to assist R&D teams to formulate stable calcium-fortified beverages. When developing calcium-fortified beverages, preventing precipitation is a major concern. It saves product developers time and resources during the development process as it calculates whether precipitation will occur.

Application Expansion The food industry is expanding its applications. What was once considered standard energy or digestive applications like yoghurt are now vehicles for other health benefits. Besides energy drinks, there are more applications for immune-benefit wellness in bars including cereal and chocolate bars. There are also more beverage applications such as juices and dairies that are being used to deliver immune health benefits.

Weight management is also seeing delivery advancements with weight management yoghurts and dairy-based fitness drinks hitting the market. The powder beverage market has grown beyond traditional drinks, basic protein shakes and sports-energy beverages. Functional food and beverage marketers are seeing powders as a new opportunity to expand their delivery systems.

From stomachaches to joint pain, consumers have specific health issues to consider when shopping. The joint-specific market specifically is among the top growing ‘condition-specific’ markets, spurring increased product development on the ingredient side.

P ro t e i n e s p e c i a l l y i s a much sought after ingredient.

Consumers are becoming more aware of the need for more protein in their diet, and recognising that protein can provide essential nutrients, build and maintain muscle, and aid in satiety.

Athletes continue to build the demand for not just protein, but high-quality protein. The trend for more digestible proteins is increasing for active individuals and, more significantly, for aging populations.

Food applications incorporating functional ingredients are not expected to slow down – consumers are willing to pay more for wellness-promoting products without giving it a second thought. As more discoveries emerge, key industry players like manufacturers and marketers need to stay ahead of the game. New technologies not only drive innovation, they provide opportunities for product differentiation in the marketplace.

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Market Review:

Enriched Beverages Of Today

Mihai Tamasila, Caras-Severin, Romania

The recommended consumption of a certified enriched beverage would provide its consumer with the benefits to help reduce possible health issues. By Radhika Puri, technical insights research associate, Frost & Sullivan Health issues, such as obesity, osteoporosis, heart diseases and diabetes, are becoming increasingly common amongst the current generations and are beginning to affect the new generation. Based on researches and clinical studies, these health problems have been linked to frequent intake of unhealthy foods and drinks, such as soft drinks, junk food, and other high-sugar content food and drinks.

Issues such as social and work stress, fatigue and loss of vitality are commonly experienced by all age groups, especially in adult

and mature-aged groups, which cause them to indulge in nonhealthy food products.

As the habit becomes more regular, health issues begin to develop, causing various complications in daily routines, like laziness, high blood pressure, tiredness and so on. This has caused a rise in the enriched b e v e r a g e i n d u s t r y, w h e re health-conscious consumers are beginning to watch their diets and are open to consuming enriched beverages to help maintain and prevent potential health problems.

Nutrition In A Drink Enriched beverages, which are classified under functional beverages, are defined as readyto-drink, non-alcoholic beverages that provide certain health benefits via enrichment with ingredients such as vitamins, minerals, fibre, extracts, herbs and so on.

In recent years, the functional beverage market is considered to be one of the fastest growing areas within the food and beverage industry, a result of manufacturersâ&#x20AC;&#x2122; continuous development of products to meet the demand and needs of health conscious consumers.

Some of these expectations include beverages that can help to enhance immunity, boost energy, lessen stress, provide nutrients, improve vitality, and stamina, body detoxification a n d h e l p p re v e n t v a r i o u s health issues.

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Common ingredients that are used in enriched beverages include ginseng, gingko biloba, vitamins and minerals, herbs, amino acids, green tea, yerba mate, schizandra, enzymes, cranberry extracts, glucoronolactone and caffeine.

to-prepare enriched-beverage.

Furthermore, extracts from herbal and plant-based ingredients, such as ginseng, beetroot, carrot, green tea, mint and other ingredients, are filled with vitamins and minerals.

These are used to produce range of drinks that can boost immune systems and energy.

Energy Boosters The current trends of enriched beverages consumed are wide.

One of these is the energy drinks category, which serves to boost strength, improve physical and mental performance, as well as reduce stress and fatigue. The canned or bottled beverages

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Consumers are scrutinizing their diets in order to promote a healthier lifestyle. Among their top concerns is bone health. A calcium deficient diet in a the body re-absorbing the necessary Consumers are scrutinizing their diets in order to results promote healthier lifestyle. Among their top calcium from its bones. can result in reduced bone mass brittle bones (Osteoporosis). concerns is bone health.This A calcium deficient diet results in theand body re-absorbing the necessary Aside from calcium, magnesium also crucial in building and and maintaining healthy bones. calcium from its bones.

This can is result in reduced bone mass brittle bones (Osteoporosis). linno1234, Indonesia

Aside from calcium, magnesium is also crucial in building and maintaining healthy bones.

Fortified food and beverages provide consumers with an ideal method of boosting their calcium ® and magnesium intake.

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Consumers are scrutinizing their diets in order to promote a healthier lifestyle. Amon concerns is bone health. A calcium deficient diet results in the body re-absorbing the calcium fromto itspromote bones. This can result in reduced bone mass Consumers are scrutinizing their diets in order a healthier lifestyle.

Among their topand brittle bones (Oste Aside from calcium, magnesium is also crucial in building and maintaining healthy bo concerns is bone health. A calcium deficient diet results in the body re-absorbing the necessary Fortified food and beverages provide consumers with an ideal method of boosting th calcium from its bones. This can result in reduced bone mass and brittle bones (Osteoporosis). and magnesium intake. The PURACAL® family of ingredients are soluble, neutral, hig Aside from calcium, magnesium is also crucial in building and maintaining healthy bones. bioavailable minerals and provide the food industry with the perfect solution for mee this consumer need.

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The benefits provide by these beverages vary and are obtained from the properties of the ingredients they contain. As an example, certain fruit extracts, such as noni, dragonfruit, mangosteen, açai, pomegranate and goji berries extracts, are known to be rich in antioxidant properties, which can help reduce cancer risks.

These properties are then offered to customers as an easy-

For more information, please visit: www.purac.com/minerals

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Common ingredients that are used in enriched beverages include ginseng and green tea.

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Dairy Goodness Enriched milk and dairy products are generally targeted to all age groups. Enriched infant milk products are normally added with nucleotides (docosahexaenoic acid), calcium, fluoride, fat, protein, minerals (iron), and vitamins (A, D, thiamin, riboflavin, B6 and B12).

The benefits of these ingredients are to help cognition, bones and growth developments.

As for adolescent, adult and matured age groups, the milk and dairy products, like cheese and yoghurt, are mostly enriched with vitamins and minerals, especially calcium, to avoid health problems, like osteoporosis and digestion issues.

Currently, milk product and milk-based manufacturers have also started to include probiotics, p re b i o t i c s , l y s o z y m e a n d lactoferrin into their products to help reduce the possibility of various health issues. Popular milk and dairy products are Anlene, Nurture and Nurture Gold.

Beyond Classic Tea Enriched tea products are one of

the most popular and commonly available enriched beverages within the food industry. Tea is easily infused with various enriching ingredients, such as ginseng, tongkat ali, noni berries, polypenol, ginkgo biloba, theaflavin, catechin, lucidum selenium, and so on.

Alan Cass, Winnipeg, Canada

come carbonated or mildly carbonated.

Unlike sport drinks, energy d r i n k s d o e s n o t i m p ro v e hydration. The main ingredients used in energy drinks are caffeine combined with taurine, protein, carbohydrates (sugars), guarana, niacin, potassium sorbate, malic acid, water soluble B-vitamins, maltodextrin, herbs, amino acids, and various other ingredients.

These drinks also come in calorie free and caffeine free choices.

Examples of popular energy drinks are Monster, Red Bull, Livita, Axle Fuel, Diabolo Loco Energy Drink and Amp Energy Overdrive.

These products have received significant demand within Asian countries, such as China, Japan, and South Korea and have also penetrated into the European and North American market. The beverages are known to provide health benefits such as lowering cholesterol and blood pressure, improve digestion, skin health, immunity and provide energy boosts. Such brands are Honest Tea, Nestea, Minute Maid and Ganoderma Tea. Deliver As Labelled Enriched beverages are classified under functional foods and beverages, therefore many countries have adopted strict quality control and certification processes. This is to safeguard the rights of consumers from manufacturers that utilise false labelling/advertising on their

products as a gimmick to attract customers.

According to various governments, functional foods and beverages are not able to heal or cure, but can only potentially prevent future health problems and provide nutrition that is lacking. There have been various incidences whereby manufacturers have claimed the healing powers and curing properties of functional foods and beverages, and in doing so, their products are falsely advertised.

Certifications or labels, such as FOSHU and Healthier Choice Symbol, which is administered

by Japanâ&#x20AC;&#x2122;s Ministry of Health and Welfare and Singaporeâ&#x20AC;&#x2122;s Health Promotion Board respectively, are only obtained after a long review period. During this time, sufficient and relevant data on the productâ&#x20AC;&#x2122;s abilities and researches must be submitted during the application process.

Furthermore, the production methods as well as the quality control of the enriched beverages are also put through various procedures before being introduced into the market with certified labels. As such, certifications of the products help protect the rights of consumers to select their product of choice without the fear of misconceptions.

Enquiry Number

3038

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Challenges Ahead Even though the enriched beverage market is on the rise, there are various challenges faced before the launch of a product into the market. These challenges include the certification of products, compliance with rules and regulation for promotion of products, lack of proper

identification and validation for relevant benefit or risk markers, taste and textures of products, brand value, and competition from other similar products, food and supplements.

Like_The_Grand_Canyon, Flickr

Driving Factors Currently, the factors driving the enriched beverage market are mainly consumer-based aspects. For example, due to the increase in health awareness and concerns, the sales and demand for enriched products have increase. Consumers are drawn to the health benefits offered by the product, which is the key factor that attracts them to purchase.

Also, with the development of current lifestyles, consumers are no longer sceptical towards the capabilities of enriched beverages, and are more willing to consume them. Due to hectic lifestyles, consumers are unable to cook or obtain healthy foods; hence they partially rely on enriched beverages to fulfil daily nutritional needs.

However, the demand for more product varieties have also increase, with consumers expecting a wider range, exotic flavours, textures, content options, such as sugar levels, caffeinated or not, as well as more benefits. As such, in order to meet the demands of their consumers, manufacturers are motivated to develop novel, innovative products that appeal to the everyday needs of their buyers. Furthermore, with the discoveries of new natural ingredients with health beneficial properties, manufactures are able to utilise a wider range of ingredients while offering exotic flavours to their customers.

Large brands like Red Bull are more likely to be purchased compared to those made by smaller companies.

The certification of enriched products by respective organisations and their governments are taken seriously to avoid false advertising to customers.

Manufacturers are required to submit relevant documentations along with valid research data to help support their claims through a long application process. These certification processes are time and cost consuming and, would require a large amount of effort from the manufacturer to satisfy the certification requirements.

The rules and regulation for the labelling and promotion of enriched beverages are generally established by an organisation allocated by the government.

Moreover, these rules and acts are constantly being changed

and updated, making it difficult for manufacturers to comply with them. Another major problem faced by the functional foods and beverages industry is the absence of uniform identification and validation for relevant benefit or risk markers.

The competitiveness amongst the food industry is intense, due to the various similar products available in the market.

Therefore, brand value plays an important role in marketing a product. Large brands like Red Bull, Vitasoy, Heinz, Coca Cola, General Mills, Wyeth and Gerber, are considered leaders within the food industry and their products are more likely to be purchased compared to those made by smaller companies. This results in making products with potentially better enrichment, unable to penetrate into the market. There is also competition from other products that have similar benefits and supplements that claim to be more potent.

Therefore, manufacturers are forced to devise methods to help sales of their products, provide their customers with health benefiting products while complying with regulations and certification requirements set by the allocated bodies. Some m a n u f a c t u re r s h a v e u s e d attractive labels to help attract the attention of consumers, while others have launched a line of their products with a wide range of flavours and textures.

Manufacturer have also packaged their products in portable, onthe-go packaging to help accommodate the fast-paced lifestyles of current society, making it more appealing to consumers that are always on the go.

For more information, ENTER No: 0271

Enquiry Number

2932

FEATURES

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

66

WITH the advent of global warming and climate change becoming an increasingly pressing issue, ethical consumerism is on the rise. Many companies are looking towards environmentally friendly measures as part of fulfilling their corporate social responsibility. They aim to create a sustainable environment by reducing the amount of raw materials used, or by using recyclable and biodegradable materials instead. These efforts

food packaging is constantly being altered and improved on in accordance to changing lifestyle habits and consumer trends. By sherlyne yong

can be seen widely in the food packaging industry, where there is a constant hunt for the next â&#x20AC;&#x2DC;greenâ&#x20AC;&#x2122; material. According to a survey polling food manufact u re r s , t h e m o s t p o p u l a r sustainable materials are paper, glass, bioplastics, and degradable plastics.

Simultaneously, consumers are following suit by raising the demand for products housed in biodegradable or compostable packaging. Already established in developed countries, green consumerism continues to grow in developing countries. shIft tO enVIROnmentaLLyfRIenDLy mateRIaLs As consumers become more invested in their health, the slew of bad publicity for materials

Packaging

Jesse Wagstaff, California, US

Changing World

leaching Bisphenol A (BPA) has led them to search for alternatives.

BPA is commonly used in the production of polycarbonate plastic and epoxy resins, which are utilised for the making of water bottles and can linings.

Human exposure to BPA mostly happens when the chemical leaches from the container into the consumable product.

Research has found BPA to be detrimental even in small amounts, with correlations to conditions such as heart disease, diabetes and brain development abnormalities. With the food packaging industry as the top source of BPA, repercussions will definitely be felt as increasing pressure is placed on regulatory bodies to restrict the chemical.

A growing phenomenon is the foray into bio-PET, which encourages the use of recyclable materials. One plastic commonly used is polyethylene terephthalate (PET), often seen in the form of beverage bottles.

Conventionally constructed from biofuels, organisations are now improving processes involving PET to reduce their carbon footprint. Some have adopted the use of postconsumer recycled PET. Others have created bio-PET, which is made out of plant derivatives but shares similar properties with its petroleum-based counterpart.

Despite bio-PET being recyclable, it makes a significant impact only when consumers actively recycle the material.

Other wise, it just becomes a part of landfill. As such, some companies are focusing on using biodegradable materials instead.

Packaging solutions company, Be Green Packaging, is one such example. It has a line of trays, containers and portion cups made from bulrush and other

FEATURES

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

67

Impact Of Changing Lifestyles Apar t from environmental concerns, another factor driving developments in packaging technology is convenience.

Advancements in ecological materials aside, the design and ergonomics of food packaging are being adapted to suit consumersâ&#x20AC;&#x2122; changing needs.

A recent study conducted

by NestlĂŠ has revealed the

significance of lifestyle habits on diet patterns. Conducted in Germany, the study showed that unpredictability in daily routines such as work schedules has impacted dietary habits greatly.

People are becoming increasingly preoccupied and are constantly on the move.

The industry has kept up with these needs by packaging food into individual portions. This

Ethylene is a compound that causes produce to ripen and mould. This provides customers more time to consume their purchases. It also adds on to sustainability on the supplierâ&#x20AC;&#x2122;s part, by reducing food wastage.

Other technical developments include edible films or cans infused with self-heating or self-chilling technology. Edible films can be used to protect

provides portability to a product, as most people are eating during transit. Changing habits have also led to small technical changes in packaging that enhance accessibility. For instance, more companies are implementing re-sealable tags into their packaging, so that snacks can be kept fresh longer. Soda cans with re-sealable lids have been introduced as well.

Active or intelligent packaging, which improves food safety and product lifespan by monitoring its freshness, is another way of increasing convenience. An example in this area is the use of ethylene-absorbing strips, as adopted by supermarket chains Tesco and Marks & Spencer.

food and reduce package waste while providing added nutrition.

Scientists at Pennsylvania State College of Agricultural Science have created an edible film that prevents listeria-causing bacterium. Cans with self-heating or chilling capabilities, on the other hand, offer flexibility. A push of a button results in exothermic reactions that would either raise or lower the temperature of the surrounding liquid. It produces chilled drinks and heated soups within minutes, which under normal circumstances would require the use of appliances.

e-magic (Eric), San Jose, US

plant fibres that are compostable in both home and municipal composting environments. That particular line of products can replace styrofoam while retaining properties such as sturdiness.

Another alternative is polylactic acid (PLA), a compostable resin derived from plant-based materials such as cornstarch, tapioca products, or sugarcanes. Producing PLA requires less energy and emits fewer greenhouse gases as compared to conventional plastic production. The advantage of biodegradable plastics over traditional ones is its ability to be broken down into simpler and less harmful compounds.

However, PLA is non-recyclable, and biodegradable under specific conditions, found only in specialised composting facilities.

Biodegradable additives, on the other hand, provide a more convenient option. When added, it provides biodegradable properties to an other wise normal material. It allows plastic to degenerate under any microberich conditions, unlike the stringent requirements needed for PLA. The additives currently in the market are compatible with a variety of plastics.

This includes polycarbonate, nylon, PET, polyethylene, and polypropylene.

For more information, ENTER No: 0280

FEATURES

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

68

SAFETY and freshness is one of the priorities of many food manufacturers. Proper storage, handling and transportation are essential as the produced food has to be delivered on time in a state that is best for handling and consumption.

This involves intricate storage and transportation at temperature controlled environment.

A cold chain system is used by many food manufacturers to ensure safety and freshness of food. As different types of food require storage, handling and transportation at various temperatures, guidelines and quality control measures are employed. cOOl factOr For bakery and confectionary products, temperatures in the refrigerated delivery have to be consistent with the storage temperature of the warehouse the products were kept in. The selection of frozen items such as breads, buns, viennoseries and savouries need to be kept and transported at –18 deg C to –20 deg C. The freshly produced confectioneries, such as cakes and desserts must be maintained chilled at 4 deg C to 8 deg C. On the other hand, freshly produced baker y items like dark r ye bread loaf and artisan German bread require air-conditioned room temperature of at least 24 deg C. The company utilises a fleet of customised refrigerated trucks from STVE, a subsidiar y of Goldbell; with flexible compartments and air-conditioned vans to carry out its daily deliveries.

The refrigerated trucks have two compartments to handle frozen and chilled items separately within the same vehicle. The vans are installed with air-conditioned

Case-Study:

Freshness e

e v o m

on th

ensuring freshness and quality while transporting food products. By KJ low, executive director, Swiss-treats units to carry the fresh products, as the tropical weather in Singapore could possibly compromise the freshness of the products. freSH Meat For meats, poultry and seafood, the Agri-Food and Veterinary Authority of Singapore (AVA) advises that the transpor t container in which the meat product is to be transported must be equipped as to be capable of

maintaining the meat product at a temperature of 4 deg C or below and with a core temperature not exceeding 7 deg C during transportation.

Where any meat product that is being transported requires to be frozen in order to preserve its wholesomeness, the transport container in which the meat product is to be transported must be equipped to maintain the meat product at a temperature of –18 deg C or below, and with a core temperature not exceeding –12 deg C during transportation.

SySteMS in Place In tropical weathers, a cold chain system that is used for food transportation has to be highly effective. The typical

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

Safety & Quality Assurance Aside freshness, hygiene is also imperative to any food manufacturer. The refrigerated trucks and the air-conditioned vans are cleaned daily, alongside thorough sanitisation and cleaning once every week. The repercussions if not executed properly are huge.

Food borne illnesses develop as a result of mishandling and maintaining an inaccurate temperature in food transportation.

Quality measures employed by the company include the operations department and drivers carr ying out due diligence through reporting and recording temperature of the refrigerated units. This is done to ensure that the products leave the warehouse and reach the destination in its desired condition. Regular feedbacks from the customers are also solicited.

The transportation process is important to ensure that the products reach the end consumer in the ideal state. As such, logistics must not be left to chance nor allowed to be the weak link in the supply chain.

For more information, ENTER No: 0281

3055

transport; the operations team should inspect the vehicle carefully before loading the products and look out for any damage to the walls and doors, that the door seals are in good condition and closes tightly, and also ensure that the air delivery chute is intact, refrigeration unit operates properly.

Enquiry Number

transportation period for a van or multi-compartmental truck is one to 12 hours. As such, the technology behind the system is intricate as the food products also keep other high-value loads at ideal temperatures and humidity levels so they arrive safely at their final destinations.

The refrigeration systems used must enable fleet managers to precisely set the temperature, airflow, and operating mode that are most appropriate for the load they are carrying.

The load safety and security can be improved by installing supplementary refrigeration systems that ensure optimum environmental conditions are maintained, even if the primary refrigeration unit fails. Other advancements that are most commonly used in the western countries include ultrasonic fuel sensor technology, which provides timely, accurate information on refrigeration unit fuel levels.

There are also the temperature control and monitoring systems that allow operations managers of the food manufacturers to monitor the vehicle remotely from a central location. Using cellular communication technologies, they are able monitor environmental conditions inside every refrigerated vehicle to ensure that prescribed load conditions are being maintained.

As temperature management is vital in transporting the food products, refrigerated vehicles require insulation, a high capacity refrigeration unit and fan, and an air delivery duct. The condition inside the refrigerated vehicle affects its ability to maintain desired temperatures during

www.worldoffoodasia.com/www.thaitradefair.com

Savor Your Success

23. - 27.05.2012

IMPACT Exhibition Center Bangkok, Thailand A Unique Concept That Has Proven to Work • Meet your desired buyers through our well structured product zones • Network with key regional buyer groups that Thailand’s strong food industry attracts • Benefit from the extensive combined advertising and public relations efforts between organizers

THAIFEX - World of Food ASIA covers Food & Beverage featuring HALAL & ORGANIC Food Food Catering & Hospitality Services Food Technology Retail & Franchise

3024

• • • •

Enquiry Number

R E T GIS

RE Jointly organized by

Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg

Thai Chamber of Commerce

!

W NO

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

Frying Oil Filter

Shanghai World Expo Exhibition & Convention Center March 28 â&#x20AC;&#x201C; 30, 2012 Shanghai, China

Preview:

FIC 2012

______________________________________________________________________ Enquiry No: 0290

Separate the suspending particles and impurities Reduce the oil acid value and prevent oxidation Extend the life-cycle of frying oil Extend the shelf-time of the fried food

Sunshine F&P Machinery Co.,Ltd. Tel:+86-20-34528332/34529382 Fax:+86-20-34528982 E-mail:Sales@chinaoilfilter.com

2874

WWW.CHINAOILFILTER.COM

Enquiry Number

FOOD Ingredients China 2012 (FIC 2012) will be held from March 28 to 30, in Shanghai, China. This year, the event takes place at a new venue, the Shanghai World Expo Exhibition & Convention Center.

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 venue has an exhibition space of over 70,000 sq m, an increase of 10,000 sq m compared to last year. Exhibitors at the event have also exceeded past records with over 1,100 participating, including almost 300 from overseas.

The exhibitors are from food additives, ingredients and related fields, and features pavilions that include the US, Japan, Korea, Taiwan and China will feature well-known brands at home and overseas. The manufacturers, taking up 90 percent of the exhibitors, and Chinese export-oriented companies will showcase high-tech products and the advanced global science and technology of food industry.

The exhibits include 23 categories of food ingredients, 35 categories of food additives, all kinds of food processing aids, equipments and application technologies. To meet fast development of health & function food market, 40 percent of the exhibits are made from natural materials and extracts.

Based on the online registration as of January 2012, it is estimated that the number of professional visitors to the show will be over 30,000.

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

72

Since 1978

Singapore Expo Singapore April 17 to 20, 2012

Preview:

Food & Hotel Asia

Food & Hotel Asia this year will mark the return of five specialised trade shows in Singapore from April 17 to 20.

Tailored for the various areas of the industry – FoodAsia, Baker y&Pastr y, HotelAsia, HospitalityStyleAsia and HospitalityTechnology – each specialised show gives direct access to products, services and technological solutions, at the Singapore Expo.

This year’s installation has the exhibition area expanded to 85,000 sq m, spanning across nine halls. More than 2,600 exhibitors from 65 countries and 46 international group pavilions will be gathered to receive over 54,000 government, business and trade attendees hailing from over 90 countries.

These industry professionals are congregating to establish alliances with the relevant business community and key decision makers in the food and hospitality trade.

While business partnerships and opportunities are being explored in the exhibition halls, the conference arena will be filled with delegates and speakers who will share their knowledge on industry trends and developments.

These conferences, including CEO Insights, Hospitality Operations & Design Conference, Hospitality Technology Conference Food Safety & Supply Forum; Consumer Trends & Food Technologies Forum, and Wholesome Bakery Masterclass; will bring together the industry’s personalities and awardwinning project luminaries to share market insights.

There would also be a series of competitions where culinary chefs, pastry masters and baristas vie for the title of Asia’s best. The competing events include the Culinary Challenge; Imperial Challenge – held once every four years to reveal highest levels of Chinese banqueting techniques and artistry; the third edition of Asia Barista Championship; and the Asian Pastry Cup – the official pre-selection platform to the World Pastry Cup held in Lyon, France. ____________________________________________________________ Enquiry No: 0291

EXHIBITION & EVENTS

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

73

Since 1978

Eco-Wiz: Recycle Waste Into Water The Eco-Wiz is a self-contained, continual feed, organic waste disposal system designed to biologically recycle solid food waste materials into crystalclear usable water. The system decomposes food waste into water that is virtually odourless for multiple applications like watering plants and washing floor.

The technology increases the speed of the natural decomposition process through biological means like maintaining optimal levels of aeration, moisture and temperature. As food contains about 90 percent moisture, when food waste is being decomposed down by microorganisms, it is broken down into liquid form which after further processing by the Eco-Wiz Wet System, turns into reusable water. One ton of food waste generally produces one cubic metre, or 1,000 litres, of water.

The technology provides a sustainable eco-friendly environment. It eliminates onsite food waste storage which attracts vermin and reduces carbon footprints as trucking of food waste to landfills is eliminated.

Enquiry No

P0292

KSE: Multi-Function Steam Cooker KSE MFSC12MP, is a multi-function steam cooker model in the companyâ&#x20AC;&#x2122;s MFSCs series. The multi-function steam cooker is said to be versatile cookers, and can perform vacuum, pressurised cooking, direct steam injection and jacket steam heating.

The cooker is equipped with a set of high speed chopper blade and mixing baffle rotating at counter directions, allowing for better mixing and homogenising of the product. Processing time is also reduced, for example, the time taken for analogue cheese is cut down from 30 to 10 minutes, and ramen soup base is reduced from 16 to just 2 hours.

Enquiry No

P0293

Kee Song Group: Chicken With Added Nutrients Kee Song Brothers Poultry has delivered poultry fed with added nutrients, enabling the chickens to grow healthier. The companyâ&#x20AC;&#x2122;s Sakura chicken, has lactobacillus added to the feed, a bacteria known to benefit the human digestive system. The poultry meat is said to have less fat, and maintains moist texture.

Following that, the company has delivered another premium brand, the Imperial Cordyceps chicken. This brand of poultry has cordyceps, the traditional Chinese herb, added to its feed. It is believed to contain bioactive compounds that boost lung and kidney functions. The chicken is suitable for soups that are combined with herbs.

Enquiry No

P0294

Singapore Food Industries: Ready Authentic Cuisine Singapore Food Industries, a SATS Group company, presents Singourmet, which offers authentic Singapore cuisine in the form of simple pastes and ready meals.

Influenced by a fusion of Malay, Chinese, Indian, Eurasian and Paranakan heritage, the range features sauces and pastes of local favourites such as laksa, chilli crab, satay, chicken rice, curry, mee goreng, and black pepper. The products are formulated using the quality ingredients and maintaining food safety standards. The ready meals solution offers a convenient and easy to prepare solution for Singaporean cuisine.

Enquiry No

P0295

Enquiry Number

3007

EXHIBITION & EVENTS

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

75

Shanghai New International Expo Centre Shanghai, China May 9 – 11, 2012

Preview:

IKA® technology in acid degumming Removing phospholipids from oils without losses!

IKA® innovative technology of hydratation during the treatment of vegetable oils with citric or phosphoric acid determines the efficiency of subscquent processing steps.

IKA® ULTRA-TURRAX ® M M

FIC

M

FIC

IKA® DISPAX-REACTOR®

IKA® DISPAX-REACTOR® Ideal for process of acid hydratation • Unique technology to increase the

reaction surface of mixed phases

• Full cleaning of oil from phospholipids

• The rapid run of acid hydratation • No oil loss • Reduced amount of acid

improving the taste, physical and chemical characteristics of oil

IKA® Works (Asia) Sdn Bhd (Company no: 340448-K) Lot PT6445, Jalan Industri 3/4 Rawang Integrated Industrial Park 48000 Rawang · Selangor · Malaysia Tel.: +60 3 6099-5666 Fax: +60 3 6092-0193 salesprocess@ika.com.my www.ika.com.my · www.ikaprocess.com

6036

SIAL China will make its return this year from May 9 to 11, in Shanghai, China.

The food and beverage show will take place at the Shanghai New International Expo Centre.

The event will indulge the inner-foodies and wine aficionados of guests from around the world in its six grand halls. This year, the show will move to Hall N1 to N5, and E7, with an expanded area of 70,000 sq m in total. Over 40,000 visitors are expected at the show, with more than 1, 800 exhibitors showcasing their services and products.

This year will also see the addition of new activities. The Escoffier Team Trophy Contest, marks its debut, with four teams selected from five-star hotels in Greater China to compete for the Best Culinary Team Award.

For its first edition, the Coffee Trend Area will have a demonstration on how to create and customise coffee and will showcase latte art, among others.

Another activity that will take place for the first time is the Hospitality and Retail Forum, which will present industry information. In order

to give a platform for exchange, trading and negotiation, a special zone combined with the forum and one-to-one meeting will be dedicated at the heart of the show.

Aimed at accelerating the HoReCa industry, the exhibition will also present the Wine & Gourmet World section.

IKA_technology in acid degumming_MG01 ______________________________________________ Enquiry No: 0296 1/4 Page size: 85mm x 114mm

Enquiry Number

SIAL China 2012

Enquiry Number

3062

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

EXHIBITION & EVENTS 77

Thaifex – World Of Food Asia THAIFEX – World of Food Asia, the sourcing platform for food and hospitality trade buyers, will return from May 23 to 27, 2012, with an expanded array of products, services and technologies from food and beverage players across the globe. To be held at the Impact Exhibition Center in Bangkok, Thailand, the show is set to occupy three halls, 60,000 sq m of space.

Expected to draw more than 23,000 trade visitors, it promises to be the largest trade exhibition ever since its first inception in 2004.

The show consists of 13 focused segments covering the food and beverage industr y value chain.

More than 1,000 exhibitors will showcase their products and services. Demand for space within product segments such as Halal food, ready-toeat, fine food, organic & health food, sweets & confectionery, seafood, hospitality and catering services have increased by approximately 10 percent year on year.

Sixteen country groups will be participating in the trade fair this year, including Brunei, Cambodia, China, Europe, Indonesia, Italy, Japan, Laos, Malaysia, Myanmar, Philippines, Singapore, South Korea, Taiwan, Turkey and Vietnam.

Thailand’s chef competition returns for the third year and will be supported by the World Association of Chefs Societies (WACS), for the first time. This competition will run over five days during the event. There were 130 entries in 2011 and this year’s challenge is expected to attract some 300 chefs from hotels, restaurants and hospi-tality institutions in Thailand.

_______________________________________________ Enquiry No: 0297

6037

Preview:

Enquiry Number

Impact Exhibition Center Bangkok, Thailand May 23 to 27, 2012

The inaugural foodservice seminar will be conducted concurrently at the event to provide the industry with more insights on topics such as ‘Increase profits through successful menu creations’ and ‘Smaller Kitchens, Bigger Responsibilities (how to do more with less)’.

The Halal segment, in its third edition, brings together all Halal-certified exhibitors for more exposure and opportunities by creating a new product showcase display at the foyer of hall 1.

In addition, more than 150 product suppliers and manufacturers will also be showcasing their products and technology.

Building on the success in 2011 and participants‘ feedback, World of Halal Seminar 2012 is expected to be bigger and better. To maintain the industry’s interest levels, this year’s edition shall establish a different focus, ‘Achieving success in key Halal markets’.

Presenters will discuss and share their knowledge and experiences on wide-ranging topics that are relevant to today’s industry needs, such as regulator y affairs, science and innovation, marketing, emerging markets and opportunities, logistics and business strategy.

Enquiry Number

3060

Virag Virag, Budapest, Hungary

calendar of events 2012 March 27 – 30: Anuga foodtec Koelnmesse Cologne, Germany Koelnmesse Gmbh E-mail: info@koelnmesse.de Web: www.anugafoodtec.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28 – 30: Food Ingredients china Shanghai World Expo Exhibition & Convention Center Shanghai, China China Food Additives & Ingredients Association (CFAA) CCPIT Sub-Council of Light Industry E-mail: ccpitsli@public3.bta.net.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

April 11 – 14 Indopack Jakarta International Expo Kemayoran Jakarta, Indonesia E-mail: indopack@mda.com.sg Web: www.indopack.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 20: Food & hotel asia Singapore Expo Singapore Singapore Exhibition Services E-mail: events@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

May 8 – 11: Seoul Food & hotel Korea International Exhibition Center Seoul, South Korea Kotra E-mail: seobi68@kotra.or.kr Web: www.seoulfoodnhotel.co.kr ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9 – 11: SIAL China Shanghai New International Expo Center Shanghai, China Exposium E-mail: info@comexposium-sh.com Web: www.sialchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 25: Korea Pack Korea International Exhibition Center Seoul, South Korea Kyungyon

E-mail: gskim@kyungyon.co.kr Web: www.koreapack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 27: Thaifex - wof Asia Impact Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

September 4 – 7: Food & hotel thailand BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: enquiry@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

❑ 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

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

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

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

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

Enquiry Number

3041

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❑ 86 Design/Consultancy Services ❑ 75 Research institutions, Trade Associations, Government Bodies, Statutory Boards, etc ❑ 77 Embassies and Trade Commissions ❑ 78 OTHERS (please specify) ________________________________________________

✔ Tick one box only ❑ MAIN INDUSTRY SECTOR

❑ 5 Confectionery, Snacks & Tibits ❑ 4 Fish, Crustaceans Molluscs, Seafood, and Preparations Thereof ❑ 11 Beverages - Non Alcoholic and Alcoholic ❑ 3 Vegetables & Fruits ❑ 6 Edible Oils and Fats

❑ 10 Coffee, Tea, Cocoa, Spices and Manufactures Thereof ❑ 1 Dairy & Milk Products ❑ 2 Meat & Meat Preparations ❑ 7 Additives/Flavours/Seasoning ❑ 8 Condiments & Sauces, Sugar, Sugar Preparations & Honey

❑ 13 Cereals & Cereal Preparation ❑ 14 Multiple Edible Products

& Preparations

❑ 9 Flour/Vermicelli ❑ 12 Lubricants & Chemicals ❑ 15 OTHERS (please specify) ________________________________________________

✔ Tick one box only ❑ MY JOB FUNCTION IS

❑ 34 Senior Management ❑ 32 Purchasing/Procurement/Sourcing ❑ 28 Packaging Engineering ❑ 35 General Management ❑ 36 Maintenance Engineering ❑ 29 Process Engineering ❑ 22 Production Engineering ❑ 36 Academic ❑ 6 Consultancy/R&D ❑ 31 QA/AC ❑ 14 Marketintg/Sales ❑ 27 OTHERS (please specify) _______________________________________________________________________________________________________________ THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS 1 ❑ 1-9

2 ❑ 10-49

3 ❑ 50-99

4 ❑ 100-299

5 ❑ 300-499

6 ❑ 500 or more

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