Visit us at Propak Vietnam 20-22 March & Fi China 26-28 March
MARCH 2013
FOOD GRADE LUBRICANT:
SM
TH
OPERATOR Lubricating kinks on quality and safety
THE
SPORTS BOOSTER PG 52
THE DNA OF
TRACEABILITY PG 32
FEEDING
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Fast beats slow Effective warehouse design means short routes for goods and staff. Using containers in conjunction with intelligent conveyor systems speed up and optimise logistics operations. We show you how to become fast, flexible and efficient. Contact us, we will gladly advise you.
P: 65/6863 0168 路 E: regionalmktg@ssi-schaefer.sg 路 www.ssi-schaefer-asia.com
Enquiry Number
3173
We turn taste into
pleasure
Leiber is one of the leading producers of yeast specialties. With our wide range of yeast extracts, we serve a broad assortment in the field of savoury foods. Also natural flavour enhancing or typifying effects can be achieved this way. But Leiber offers more than taste. Obtained from natural and pure raw materials, our products support the demands of modern consumers: tasty, healthy food without chemical additives. We are your partner, if you desire to change taste into an enjoyment. Leiber GmbH, Germany • info@leibergmbh.de
Wide product range tailored to customer needs Naturally taste enhancing, HVP and GMO free Kosher and Halal certificates on request High quality products and services – made in Germany
www.leibergmbh.de
Cut Your Cost 9 Ways with One Ultra-Economical Conveyor on maintenance 3 Save Rugged inner screw is
less energy 4 Use Low power motors,
at multiple 5 Convey locations
on sanitary 6 Save construction
costly contamination 7 End Enclosed tube prevents
cleaning costs 8 Reduce Removable end cap
disparate 9 Convey materials
cost far less than drag chain conveyors, bucket elevators, pneumatic conveying systems and other conveyors of equivalent capacity, both initially and in operation.
Available mounted on mobile bases with castors, Flexicon conveyors with hoppers, dust collectors and other accessories can operate at multiple locations, eliminating the need for dedicated conveyors.
Other conveyors can command high premiums for food and pharmaceutical models, but Flexicon conveyors can meet sanitary requirements at comparatively low cost.
simple gear reducers and ultra-efficient operation significantly cut energy cost per volume of material conveyed.
dust and spillage, eliminating cost and quality concerns associated with contamination of your product and plant environment.
Handle sub-micron powders to large pellets including non-free-flowing products that pack, cake, seize, fluidise, abrade or smear, with no separation of blends, often eliminating the need for multiple units.
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See why thousands of engineers like you have purchased more Flexicon conveyors than all competitive designs combined.
allows reversing of screw for evacuation of material, in-place flushing of crevicefree interior, or quick removal of screw for sanitising—all with minimal labour or downtime.
the only moving part contacting material (no internal bearings) providing ultra-high reliability with little maintenance cost or downtime.
visit flexicon.com.au
See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems
AUSTRALIA sales@flexicon.com.au +61 (0)7 3879 4180
USA UK SOUTH AFRICA CHILE
+1 610 814 2400 +44 (0)1227 374710 +27 (0)41 453 1871 +56 2 2415 1286
Š2013 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.
3329
at any angle (over, under or around obstructions, through small holes in walls or ceilings) conforms to process layouts, drastically cutting installation costs, while consuming minimal floor space.
initial cost 2 Slash Flexicon conveyors
Enquiry Number
installation cost 1 Cut Easy conveyor routing
http://www.apfoodonline.com
The Leading Brands...
Hydrosol Cognex Ingersoll-Rand CAMA 3M Heat & Control Matcon Zebra Wolf
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Koelnmesse Matcon Clearpack Multivac Fiberstar GrundfosBASF Beneo Sollich Kerry
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DSM 3M
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Flexicon IMA Tate & Lyle
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Tecsia
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Fortitech
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UBM CAMA Kalsec Clearpack Ingersoll-Rand Matcon BASF Beneo IFF Cermex Wolf Franz Haas Tecsia LycoRed Cermex Tate & Lyle BASF Beneo KHS Kerry UBM SollichKalsec UBM Ishida Unitech Krones Tecsia Kerry Sandvik Urschel Palsgaard Ingredia Multivac Matcon Wenger Tate & Lyle Tecsia Unitech TNA KHS Sandvik IDI Purac Urschel Zebra Purac Unitech Ingredia Zebra Matcon Ishida TNA IDI Palsgaard Ishida Unitech Yamato Ingredia Tecsia Koelnmesse Zebra Sollich Muehlenchemie Multivac Kerry Fiberstar Yamato Fiberstar Grundfos Ziemann Koelnmesse Multivac
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FOODGRADE GRADE FOOD LUBRICATIONSOLUTIONS SOLUTIONS LUBRICATION Easingyour yourlubricant lubricantcontamination contaminationconcerns concerns Easing
Lubricant Lubricant contamination contamination isis aa constant constantthreat threatininthe thefood foodprocessing processing industry because even a minor incident could force a company industry because even a minor incident could force a companyto to undertake undertake aareputation-damaging reputation-damagingproduct productrecall. recall. Minor Minor lubricant lubricant leaks leaks inin processing processing machinery machineryare arecommon, common,often often avoidable, and not always obvious. Normal wear and tear seals can avoidable, and not always obvious. Normal wear and tearonon seals can cause a gearbox or compressor to release minute quantities of oil that can cause a gearbox or compressor to release minute quantities of oil that can spoil spoil aa batch batch of of food. food. Prudent Prudent maintenance maintenancecan canminimize, minimize,butbutnotnot eliminate, these threats. eliminate, these threats. 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 #01-01 Tecsia Lubricants Pte Ltd BHL Factories 2A Mandai Estate #01-01 Singapore 729928 BHL Factories Phone: (65)729928 6456 1133 Singapore Fax: (65)(65) 6459 0093 Phone: 6456 1133
Fax: (65) 6459 0093
Tecsia Lubricants (Thailand) Co. Ltd No. 16, Sukhumvit 93(Thailand) (Phung Mi 1) Tecsia Lubricants Co. Ltd Sukhumvit Road, Bang No. 16, Sukhumvit 93 Chak, (Phung Mi 1) Phra Khanong, Bangkok Sukhumvit Road, Bang10260 Chak, Thailand Phra Khanong, Bangkok 10260 Phone: (66) 2 333 1141 Thailand Fax: (66) (66) 2 333 Phone: 2 1145 333 1141 Fax: (66) 2 333 1145
PT Tecsia Lubricants Indonesia Sampoerna Square, PT TecsiaStrategies Lubricants Indonesia South Tower, 30th floor Square, Sampoerna Strategies Jl. South Jend. Sudirman kav. 45-46 Tower, 30th floor Jakarta 12930 Indonesia Jl. Jend. Sudirman kav. 45-46 Phone: (62)12930 21 2993 0829 Jakarta Indonesia Fax: (62) 21 2993 Phone: (62) 21 0888 2993 0829 Fax: (62) 21 2993 0888
www.tecsialube.com www.tecsialube.com Enquiry Number
3197
CONTENTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
6
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
www.apfoodonline.com
PackagiNg & ProcessiNg 30
From Harvest To Market
Increasing visibility and control across the entire product chain can prevent costly recall and improve operational efficiency. Companies in Southeast Asia are recognising Internet of Things as an effective solution. By Rod Rodericks, Zebra Technologies Asia Pacific
32
42
iNgredieNts & additives Standardising Functional Ingredients
Ensuring the quality and authenticity of functional ingredients is important both for business practices and the health of consumers. The dramatic growth of this segment will increase the importance of universal standards with greater definition of composition and health claims. By Markus Lipp, USP
Feeding The Digestive Ecosystem
Consumers are becoming increasingly aware of the need to feed their gastrointestinal (GI) systems in order to stay healthy. With the growing amount of probiotics and prebiotics products available, more evaluations and standards are in place to govern labelling and health claims. By John Austad, Brent Rozema and Garrett Zielinski, Covance Laboratories
32
Beverage 46
More Than Just Energy As one of the rapidly growing beverage segments in the world, competition within the energy drink market is becoming more intense. The addition of plant extracts into traditional formulas can provide the differentiating factor. By Anja Nabasik, SternVitamin
Going The Simple Way While it is becoming mandatory to present detailed nutrition information of food on the packaging, many are beginning to put simplified information on the front packaging or shelf tags. Studies have suggested that it might be easier to capture consumers’ attention with more simplistic presentation. By Kelly C Wohlgenant and James C Hersey, RTI International
38
HealtH & NutritioN
The DNA Of Traceability As global food systems become more complex, meat traceability systems can help address consumers’ growing demand to know more about the origins of their food. The answer can be found in the DNA. By Amanda Pokorny, IdentiGEN North America
34
volume 25 no.2
48
Going The Distance Whether for athletes or less active people, isomaltulose, a ‘slow release’ carbohydrate, offers more sustained energy release and greater fat utilisation. With great concern over obesity in Southeast Asia, the ingredient may offer another viable solution. By Koen Van Praet, Beneo Asia-Pacific
48
42
FORTIFY VITALITY PUMP UP SALES WITH HEART HEALTH SOLUTIONS
Cardiac-related illness is the number one killer around the globe, and consumers are increasingly turning to nutrition for prevention and control. Fortitech can help you satisfy this need with custom nutrient premixes. Any nutrient. Any application. Anywhere in the world.
GET THE FREE TECHNICAL PAPER “STRATEGIC NUTRITION FOR HEART HEALTH”
Enquiry Number
3339
fortitech.com/freepaper
Global Locations: fortitech.com/contact Follow Us ©2013 Fortitech, Inc. All Rights Reserved.
CONTENTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
8
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
www.apfoodonline.com
volume 25 no.2
12
Refer to Advertising Index on Pg
for Advertisers’ Enquiry Numbers
Beverage 52
The Sports Booster Growing interest in the science of sports performance has opened new market opportunities. Products catered to different kinds of exercise are now available, but scientific backing on their claims would be essential to gain customers’ confidence. By John Brewer, University of Bedfordshire
Features 56
Lubrication For Greater Quality Lubricants may be vital for machines to function properly, but they also have a huge effect on quality control and a company’s bottom-line. By Manjesh Babu, Klüber Lubrication München
62
52 68
Hungry For Security With rising food prices, efforts in improving food security have to take precedence for this will directly affect areas like employment, education, environment and the eventual future of humankind. By Sherlyne yong
Food Grade Lubricant: The Smooth Operator food processors and plant operators have to use the right lubricants or risk costly recalls and tarnished reputations. yet, the suitability of a lubricant hinges on a myriad of factors that include ingredients, function and its processing environment. By Sherlyne yong
56
dePartMeNts
eXHiBitioN & eveNts 70 72 74 76
MIHAS IFFA SIAL China HOFEX
10 12 14 24 79 80A 80B
Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Reader’s Enquiry Form Subscription Information
AsiA PAcific food industry is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at fAX no: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EAstErn trAdE MEdiA PtE Ltd 1100 Lower Delta Road EPL Building #02-02 Singapore 169206
THE CIRCULATIoN of THIS PUBLICATIoN IS AUDITED By BPA INTERNATIoNAL THE ADVERTISERS’ ASSoCIATIoNS RECoMMEND THAT ADVERTISERS SHoULD PLACE THEIR ADVERTISEMENTS oNLy IN AUDITED PUBLICATIoNS
MICA (P) 022/11/2012 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C
Enquiry Number
3201
CAMA HIGH TECHNOLOGY AND SAFETY, A GUARANTEED RETURN ON YOUR INVESTMENT.
Cama Group is a leading supplier of advanced technology secondary packaging systems, continuously investing in innovative solutions. Cama engineers design and develop packaging lines following a well developed and adopted motto: “Technology with Added Value”. www.camagroup.com CAMA ASIA PACIFIC - saleschina@camagroup.com - Tel. +662 207 2364
EDITOR’S NOTE 10
Food grade Does Not Mean Food saFe
managing director Kenneth Tan editor Wong Tsz Hin wongtszhin@epl.com.sg writer Sherlyne Yong sherlyneyong@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg assistant art director Ahmad Halik
ahmadhalik@epl.com.sg
The recent horse meat scandal has once again demonstrated how difficult it is to win back the trust of consumers. In the ever connected world, information spread like wild fire within days after the initial news broke out, carrying with it suspicion and scepticism. Beef consumption took a nose dive and companies began to clarify their positions aggressively, recalling products that might have been affected. Any contaminated food that managed to sneak its way into the stomach of unwary consumers may induce dreadful effects. One way to prevent this is to use lubricants that are safe for consumption. As you will find out in this issue (Pg 62), food grade does not mean food safe. Throw into the mix the different lubricants certified for specific dietary groups, and there are plenty for food and beverage manufacturers and processors to consider. The sports nutrition market offers some interesting insights in consumer behaviour. It appears that a growing number of people believe that they need the performance boost originally designed for athletes just to get through their daily lives. This segment remains one of the fastest growing and is expected to maintain a steady growth over the next few years. Energy food and beverages are now being regarded as alternatives to mainstream products. Do consumers know what to expect from the various functional ingredients inside? With the globalisation of the market place, functional ingredients are distributed all over the world. The extensive network creates opportunities, as well as competition. More importantly, it is time for better defined regulations that can offer tighter control over the quality and authenticity of the ingredients (Pg 38). The industry is entering a transition period as regulations evolve to cater to the dynamic market conditions. Success will hinge on the ability to gain customer confidence through more stringent control and monitoring.
Wong Tsz Hin
Find us at ProPak Vietnam (BOOTH G5) march 20-22, Ho Chi minh, Vietnam Fi CHina (BOOTH 1N15) march 26-28, Shanghai, China
business development manager Randy Teo randyteo@epl.com.sg publication manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Amanda Pokorny Anja Nabasik Brent Rozema Garrett Zielinski James C Hersey John Austad John Brewer Kelly C Wohlgenant Koen Van Praet Manjesh Babu Markus Lipp Rod Rodericks 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 BĂźchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation
Executive Board chairman Stephen Tay group executive director Kenneth Tan
etm
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
Š 2013 Almond Board of California. All rights reserved.
WHAT LETS YOU BRING COUNTLESS FLAVOURS TO LIFE?
[ ALMONDS, OF COURSE. ]
These days as snack-happy consumers reach for almonds in record
numbers, they’re craving more flavourful ways to enjoy them, too. By adding your spicy touch to their tasty crunchy nutrition*, almonds can be indispensable to your next snack-aisle success. Learn more about the essential almond at AlmondBoard.com/snacking.
*Almonds are a source of 14 essential nutrients and fibre (calcium, copper, magnesium, manganese, phosphorus, potassium, zinc, riboflavin, vitamin E, protein, iron, folate, niacin and thiamin).
ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO
ADVERTISERS
PAGE
ENQ NO
ADVERTISERS
PAGE
3337
ALMOND BOARD OF CALIFORNIA
11
3350
KLUBER LUBRICATION INDIA PVT LTD
31
3348
ANDRITZ SINGAPORE PTE LTD
33
3335
KRONES AG
23
3328
BALLANTYNE FOODS PTY LTD
43
3303
LEIBER GMBH
1
3338
BASF
OBC
3345
LYCORED LTD
21
3330
BRADY CORPORATION ASIA PTE LTD
35
3344
MENSHEN PACKAGING SINGAPORE PTE LTD
37
3201
CAMA GROUP
9
6052
PIAB ASIA PTE LTD
67
3325
CONNELL BROS
19
3210
PROPAK ASIA 2013
73
3313
DRINKTEC 2013
55
3336
PROPAK CHINA 2013
77
3331
FHM 2013
80
3349
PURAC ASIA PACIFIC PTE LTD
45
3351
FI ASIA 2013
78
3137
SATS LTD
3329
FLEXICON CORPORATION (AUSTRALIA) PTY LTD
3
3173
SCHAEFER SYSTEMS INTERNATIONAL PTE LTD
3339
FORTITECH ASIA PACIFIC SDN BHD
7
3182
SHANGHAI CHANGLONG INDUSTRIAL EQUIPMENT CO LTD
57
2874
GUANGZHOU SUNSHINE FOOD
3301
SIAL CHINA 2013
59 IBC
2 IFC
& PACKAGING MACHINERY CO LTD
65
3326
SOLLICH KG
3346
HEAT AND CONTROL PTY LTD
13
3197
TECSIA LUBRICANTS PTE LTD
3347
HEAT AND CONTROL PTY LTD
15
3341
THAIFEX - WORLD OF FOOD ASIA 2013
71
3334
HOFEX 2013
61
3319
VIETFISH 2013
75
3327
HOSOKAWA BEPEX GMBH
17
3342
WACKER CHEMIE AG
39
3332
HYDROSOL
47
3011
WOLF VERPACKUNGMACHINEN GMBH
25
3343
KALSEC INC
51
3207
YAMATO SCALE CO LTD
29
3333
KH ROBERTS PTE LTD
41
3340
ZEBRA TECHNOLOGIES ASIA PACIFIC PTE LTD
27
5
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
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HEAD OFFICE
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innovations in processing systems for snacks A - Z
C18
Design & Engineering | Manufacturing | Installation & Commissioning Service & Spare Parts | Operator Training
storage + preparation fryers + roasters ovens seasoning + coating distribution + accumulation pollution control oil management
Enquiry Number
3346
controls + IT
progress through innovation since 1950 info@heatandcontrol.com | heatandcontrol.com
Food Processing & Packaging Systems
BUSINESS QuickBites
Asia Pacific’s Top News at a glance
Food Prices Stabilise After Decline United Nation’s Food and Agriculture Organization reported that food prices have held steady after three months of decline. Natural Shelf-Life Extension to Dominate The demand for natural ingredients in the shelflife extension food additives market is expected to grow as consumers increasingly opt for healthier alternatives. Sidel opens Centre In India Sidel has opened a dedicated packaging and tooling centre in Pune to offer customers in India a more local service and meet the growing demand in this market. NtU Par tners Wageningen In Food Science Research Singapore’s Nanyang Technological University will partner Wageningen Univsersity of the Netherlands to develop research in food science and technology. Farmesa Sets Up Regional Base In manila Argentina’s Laboratorios Argentinos Farmesa Saic will invest US$3 million to open a regional base in Manila, Philippines.
Food Prices Stabilise After Decline RomE, ItALy: According to the Food and Agriculture Organization (FAO) of the United Nations, food prices have held steady in January 2013 after three straight months of decline. Increases in oil and fats prices have offset lower cereals and sugar quotations, while dairy and meat values remained substantially unchanged. The pause in the decline tallies with a significant upward revision in the organisation’s latest forecast for 2012 world cereal production. This is now estimated at 2.3 billion tonnes—20 million tonnes up on December 2012’s forecast. Among the emerging features of the world grain market in 2013 is the resumption of large wheat exports from India of 6.5 million tonnes and record maize shipments from Brazil of 22 million tonnes easing the global grain supply/demand situation. The oils/fats price index averaged 205 in January, up 4.4 percent, or nine points, from December, reversing declines in the last four months. The rebound was mainly driven by palm oil on account of fresh import demand. The dairy price index averaged 198 in January, which is slightly higher than in December.
Forbes Partners Del monte Pacific Del Monte Pacific has signed a three-year license and supply agreement with Forbes Medi-Tech to manufacture and sell the company’s products throughout the Philippines, India and Myanmar.
Kecko, Switzerland
Indofood Buys Stake In China minzhong Food PT Indofood Sukses Makmur Tbk has acquired a 14.95 percent stake in China Minzhong Food, an integrated vegetable processor in China, for US$72.45 million. Arla Invests In Lactose Plant Arla Foods Ingredients will invest 120 million euros (US$158.88 million) in a lactose plant in Denmark. Sports Nutrition to Reach US$67.2 Billion The global market for sports and fitness nutrition is projected to cross US$67.2 billion by 2017 with future growth driven by the Asia Pacific region. Carlsberg Announces Vietnamese Joint Venture Carlsberg Group announced a strategic partnership with Myanmar Golden Star Breweries to brew and market the group’s beer in Myanmar.
The meat price index averaged 176 in January, down marginally from December. Quotations of all meat categories were generally stable, although a slight weakening in poultry and pig meat prices was evident. The sugar price index averaged 268 in January, down 2.2 percent, or six points, from December. Prices declined for the third consecutive month on expectations of a large global production surplus and hefty export availabilities in 2012/13, notably in Brazil and Thailand. ________________________________________ Enquiry No: 0200
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
Phil Whitehouse, London, UK
C18
Natural Shelf-Life Extension Additives To Dominate
nuts, pellets + specialty snack processing
3347
fryers + roasters seasoning + coating application accumulation + distribution pollution control oil management controls + info systems
info@heatandcontrol.com | heatandcontrol.com
_____________________________________________ Enquiry No: 0201
APFI_Mar13_80x240_Half_Nut.indd 1
Enquiry Number
CALIFoRNIA, US: The demand for natural ingredients is growing in the North American shelf-life extension food additives market, as consumers increasingly opt for healthier alternatives to conventional antioxidants, which are perceived to be unhealthy if consumed over the long term. Negative media reports about the side effects of synthetic ingredients have popularised natural antioxidants, such as green tea extracts, oregano and grape extracts. Customers are also partial to natural ingredients, as their clean label tags earn them a positive brand image among consumers. An analysis from Frost & Sullivan has found that the market earned revenues of US$106 million in 2011 and estimates this to reach US$197.8 million in 2018. As customers mostly demand non-genetically modified (GM) materials, the severe shortage of the byproduct form from the vegetable oil distillation (VOD) process has caused a significant scarcity of natural Vitamin E as a shelf-life extension food additive. As a result, ingredient manufacturers are blending different antioxidants that prolong the shelf life of food products. For instance, rosemary extracts are blended with mixed tocopherols and ascorbyl palmitate to reduce the final cost of the product and yet improve the overall efficacy of the antioxidant. “Furthermore, antioxidants manufacturers are resorting to vertical integration,” an analyst from the company said. “Strategic partnerships and alliances with raw material suppliers are critical to gain market share in the natural shelf-life extension food additives market.” Suppliers can also remain competitive by partnering with end users and implementing co-branding strategies.
14/02/2013 4:25:16 PM
BUSINESS NEWS
QuickBites MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
16
INDUSTRY & MARKET
Did you know?
“Samsung has partnered SodaStream to produced a four-door refrigerator with a built-in soda maker.”
Christian Haugen, Trondheim, Norway
GEA Launches New Website
Sidel Opens Centre In India HUNENBERg, SWItzERLAND: Sidel has set up a dedicated packaging and tooling centre in Pune to offer customers in India a more local service and to meet the growing demand in this market for the latest in bottle packaging technology. The centre is specially designed to offer customers an improved regional service. The company is currently operating six similar Packaging & Tooling Centers around the world. The company already operates six other packaging and tooling centres around the world: two in China and one each in France, Mexico, Brazil and the US. It decided to open the centre in India as a result of specific requirements in the Indian market. The centre offers customers in India the benefits of closer proximity, which facilitates service with greater flexibility, reactivity, interaction and better cooperation. India is one of the most rapidly developing economies in the world. Soft drink sales, for instance, are growing at an annual rate of nine percent. In the entire country, with its 1.2 billion inhabitants, ‘per capita’ consumption of soft drinks has increased from 2.9 litres in 2006 to 6.4 litres in 2011. Rising incomes and health-consciousness are pushing sales of bottled water, as well as low-calorie carbonated beverages. ______________________________________________________ Enquiry No: 0202
BoCHUm, gERmANy: GEA Heat Exchangers Segment has launched a new customer website and will be presenting its complete product portfolio on one website for the first time. The new homepage offers website visitors quick and easy access to their local sales contacts. Besides detailed product information about the heat exchangers portfolio, all associated documents and an after sales and service section, the website also features easy access to product-specific calculation tools. A media section facilitates the search for important animations, movies, and documentation. The career section, a schedule of trade fairs and events, as well as the latest news, offer additional and interesting sources of information. In future, further language versions will be integrated. Moreover, information on the various application areas of heat exchangers for the different markets will follow. ______________________ Enquiry No: 0203
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
Welcome to PROPAK VIETNAM 2013, Saigon Exhibition & Convention Center (SECC), Ho Chi Minh City, Vietnam!
20. – 22.03.2013, Booth D7 Our service portfolio: Dosing, weighing, mixing, cooking, aerating Extruding, forming, cutting, depositing Tempering, enrobing, cooling Development and testing of new materials and products in our technology center
___________________________________________ Enquiry No: 0204
OSOKAWA_BEPEX_AD_APFI_80x240.indd 1
3327
gEoRgIA, US: Royal Crown Cola International, a division of Cott Beverages, has completed a regional training workshop for its beverage partner in Guatemala. The training leveraged the company’s experience in carbonated soft drinks, providing guidance on product quality and consistency, with a particular focus on emerging markets such as Africa, Latin America, and Southeast Asia. A regular schedule of training seminars is offered to the company’s global network of exclusive bottlers as part of its technical service support program. The workshop combined a series of beverage technical lectures, including sensory trainings, and organoleptic assessment, to help bottlers produce the quality drinks for consumers. Bottlers in Guatemala had previously been required to outsource this training component, but are now able to work directly with the company to audit their processes and prepare for certification in global beverage industry best practices and standards. The accompanying lecture series focused on real issues that bottlers face, such as sanitation, warehousing, and logistics, with the goal of improving their business operations at every level. The company regularly trains bottlers in emerging markets on water and sugar treatments, sanitation, quality systems and quality certifications, including GMP, FDA, ISO, GFSI and HACCP, as well as on the fundamentals of how to successfully run a business, from accounting to utilising employee manuals and plant signage.
Bars without boundaries!
Enquiry Number
Kirs Carillo
RCCI Organises Workshop In Guatemala
24.01.13 16:13
BUSINESS NEWS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
18
INDUSTRY & MARKET
Andritz Acquires Royal GMF-Gouda assistance, as well as aftersales service for single process steps or complete processing lines. The company has its headquar ters and manufacturing facilities in the town of Waddinxveen in western Netherlands, where more than 140 people are employed. In addition, it operates o f f i c e s i n S i n g a p o re , China, North America, France, and Germany. The company’s annual sales amount to some 40 million euros (US$53.64 million). As far as the food
NTU Partners Wageningen In Food Science Research SINgAPoRE: Singapore’s Nanyang Technological University (NTU) is tying up with Wageningen University from the Netherlands to ramp up research in food science and technology, an upcoming research frontier that is expected to be an important engine of growth for Singapore. The partnership between the two educational institutes will provide NTU students with new opportunities in education and research in this interdisciplinary field. Under this partnership, the Singaporean university aims to develop full-fledged programs in food science and technology at both the undergraduate and master’s level. This will contribute to a critical mass
market is concerned, the company feels that the possibilities for growth have increased significantly: regardless of whether customers ask for turn-key solutions and the projects require more financial strength, or the portfolios complement each other to offer complete lines, such as for starch, yeast or dairy applications. The company is now a part of the separation
of trained manpower for the food industry both locally and regionally. The tie-up was officially inked b y N T U p re s i d e n t p ro f e s s o r Bertil Andersson and Wageningen University’s president Dr Aalt Dijkhuizen. Queen Beatrix of the Netherlands witnessed the signing ceremony. Also present is Ms Grace Fu, minister in the PM’s office and second minister (Foreign Affairs and Environment and Water Resources), together with other senior government officials and members of NTU senior management. On the research front, the project is expected to focus on projects such as the conversion of agricultural raw materials into high-value food ingredients, as well as sustainable food production including conversion of waste to food supplements. Such research also aims to establish a deeper understanding of the link between the intake of food products and ingredients and their
business area, which p ro v i d e s m e c h a n i c a l solid/liquid separation equipment as well as thermal treatment systems for dif ferent branches of industr y including the mining and minerals, chemical, food and environmental sectors. __________ Enquiry No: 0205
effects on health. Currently, interdisciplinar y research related to food science and technology at NTU is being carried out in its various Engineering and Science schools. One of the research projects being carried out at School of Chemical and Biomedical Engineering aims to convert waste oil to food supplements u s i n g m i c ro b i a l e n g i n e e r i n g . Another research project studies the application of nanotechnology in food packaging and extraction of high value food ingredients from raw materials. ______________________ Enquiry No: 0206
Food Technology Served
FRESH!
www.apfoodonline.com
Chris Costes, Atlanta, US
gRAz, AUStRIA: Andritz has acquired Dutch company Royal GMFGouda, a manufacturer of process machinery for the food, chemical and environmental sectors. The acquired company designs, manufactures and supplies a wide range of equipment for different applications with a focus on dryers, but also include equipment for peeling, cooling, and solidification. Its capabilities include engineering, pilot plant tests, installation and commissioning
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
19
INDUSTRY & MARKET
Did you know?
mANILA, PHILIPPINES: The Philippines’ Department of Foreign Affairs has announced that Laboratorios Argentinos Farmesa Saic, an Argentinian manufacturer of savoury additives and plantbased ingredients, will open its first commercial office in the country within the first half of this year as part of the company’s expansion plans in the Asia Pacific region, with Manila as its regional base. Most of the company’s products, such as emulsifiers, antioxidants, textured soy protein, stabilisers and flavours are derived from soya beans, as well as carrageenan and
other natural sources. The company said that it has chosen Manila, after considering other countries in the region, and will invest about US$3 million in the next two years to operate a commercial office. The new set up will be named Farmesa Asia Pacific and will initially employ about three to five Filipino workers. The company is also planning to establish a warehouse facility in the country with the goal of eventually putting up a manufacturing plant in the medium term. ______________________ Enquiry No: 0207
Ideas to Grow With
®
Enquiry Number
3325
“ Master’s candidate Aaron Mickelson is advocating for the reduction of waste through disappearing packaging. A prototype has been designed for teabag application. ”
Farmesa Sets Up Regional Base In Manila
BUSINESS NEWS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
20
INDUSTRY & MARKET
Did you know?
“ A report by Save the Children suggests that breastfeeding infants in the first hour of life can prevent 830,000 newborn deaths each year. ”
N E W J E R S E y, US: Forbes Medi-Tech has signed a threeyear license and supply agreement with Del Monte Pacific to manufacture and sell foods and beverages featuring the company’s Reducol brand. Forbes, a division of Pharmachem, manufactures the product, a cholesterol management ingredient made from coniferous trees. According to the company, the plant sterol and stanol blend blocks the absorption of some cholesterol into the body. So far, the ingredient has been included in yogurts, yogurt drinks, cheese and milk to support healthy cholesterol levels. According to the new agreement, Del Monte will have rights to manufacture and sell the products throughout the Philippines, India and Myanmar, with other opportunities in the future. “Asian consumers are ‘hungry’ for nutraceutically enhanced foods and beverages, and appreciate the convenience and taste such p ro d u c t s a l s o a f f o rd t h e m , ” said Laura Wessman, senior VP, operations, Forbes. “We anticipate other innovations stemming from this partnership.”
JAkARtA, INDoNESIA: PT Indofood Sukses Makmur Tbk announced that the company has entered into a subscription agreement with China Minzhong Food, an integrated vegetable processor in China that is listed in Singapore. The Indonesian company will buy 98 million shares for US$72.45 million through right issuance. The share price for the transaction is US$0.739 per share, representing a 9.9 percent discount of the final market price before the deal is signed. With this purchase, the Indonesian instant noodle maker will hold approximately 14.95 percent stake in the Chinese company. China Minzhong Food is an integrated vegetable processor in China with cultivation, processing and sales capabilities. The company offers a diversified and complementary product portfolio, which includes processed vegetables and fresh vegetables produce for domestic and export markets. Since its public listing in April 2010, the company has reported three consecutive years of growing profitability and has more than doubled its vegetable farmland area.
_________________ Enquiry No: 0208
___________________________________________________________________ Enquiry No: 0209
macinate
Jeremy Keith, Brighton and Hove, UK
Forbes Partners Del Monte Pacific
Indofood Buys Stake In China Minzhong Food
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
21
INDUSTRY & MARKET
Arla Invests In Lactose Plant
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VIBy J, DENmARk: Arla Foods Ingredients will invest 120 million euros (US$160.5 million) in a lactose plant in Denmark. The plant will be established next to Denmark Protein in Nr Vium. Construction is scheduled to be completed by October 2014 and the plant will be fully operational in 2016 with an annual capacity of approximately 85,000 metric tonnes. The plant will be designed to fulfil requirements from the infant formula industry supporting strict quality standards and growing market demand. The added capacity will, together with the existing joint venture plants in Germany, increase the company’s lactose volumes to approximately 135,000 metric tonnes per year. According to CEO, Henrik Andersen, this investment sends a strong signal to the whey ingredients market that the company remains committed to supplying quality products to the global nutrition and food industry.
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__________________________________________________ Enquiry No: 0210
LycoRed is your
best alternative an established and reliable partner a leading solution provider able to produce its own unique ingredient forms ensuring safety to your products.
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3345
LycoRed provides you a choice of your nutrition premix solution provider with all the mergers and acquisitions of premix suppliers sourcing nutrient blends for food fortification is increasingly limited.
BUSINESS NEWS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
22
CALIFoRNIA, US: The global market for sports and fitness nutrition is projected to cross US$67.2 billion by 2017, according to a market report by Global Industry Analysts. The global sports and fitness nutrition market has been witnessing a phenomenal change in recent years. Products that were previously meant for athletes and body builders are now being targeted towards the general population. As consumer attitude towards fitness turns favourable, these products are increasingly finding adoption among the non-athlete consumer group, particularly with the younger demographic profile. Sports beverages are increasingly being used as refreshment drinks, which is further fuelling demand for these products in the marketplace, Presently, sports and energy bars are one of the fastest growing segments, as consumers are turning busier day-by-day and are more impulsive towards their purchases of meals or meal replacements. The supplements segment has also been growing at a significant rate in various parts of the world due to increased working hours and importance towards exercise and sports. In the global sports and fitness nutrition products market, the US represents the single largest regional market. In terms of future growth, the Asia Pacific market displays immense potential and is poised to expand at the fastest CAGR of about 10 percent over the analysis period. The food and drinks product segment accounts for a significant share of the global market, with
m a j o r c o n t r i b u t i o n f ro m t h e sports/energy drinks and bars. The supplements segment is increasingly gaining share due to growing usage of products among tight-scheduled busy consumers, and is expected to register fast track growth through the projected period. _______________________ Enquiry No: 0211
k.ivouti
Sports Nutrition To Reach US$67.2 Billion
Konstantin Zamkov, Moscow, Russia
INDUSTRY & MARKET
Carlsberg Announces Vietnamese Joint Venture
CoPENHAgEN, DENmARk: Carlsberg Group announced that it has signed a strategic partnership agreement with a local privately-owned beverage company, Myanmar Golden Star (MGS) Breweries, to brew and market the group’s beers in Myanmar. Under this agreement, the two companies have formed a joint venture— Myanmar Carlsberg—with plans to set up a new greenfield brewery and distribute beers under the Danish brand in the local market. The joint venture is 51 percent owned by Carlsberg. “We expect that the Myanmar beer market will grow strongly in coming years as the economy expands,” said Roy Bagattini, senior VP of Carlsberg Asia Region. “This partnership is a pivotal development in expanding our presence in the country.” The partnership was initiated by a joint venture inauguration ceremony in Yangon, attended by several senior government representatives including the Yangon PM. ________________________________________________________________ Enquiry No: 0212
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
BUSINESS NEWS 23
INDUSTRY & MARKET
Grovepoint Invests In Algatechnologies
L o N D o N , U k : Grovepoint, a private investment company, has announced the acquisition of a majority stake in Algatechnologies, an Israeli company specialising in the commercial cultivation of microalgae and manufacturer of natural astaxanthin. Astaxanthin is a powerful natural antioxidant with proven health benefits in several health conditions related to joint and muscle function, skincare health, cardiovascular health and more. The ingredient is already wellestablished in Japanese health food products and increased recognition of its benefits is driving the rapid rise in demand in the US and Europe. “The company believes there is significant potential to grow the range of products where astaxanthin is the key ingredient and to fully exploit the potential of microalgae d e r i v e d p ro d u c t s f o r o t h e r commercial applications,” says Leon Blitz, CEO at Grovepoint. Following the transaction, the company’s par tners Brad
system, fully controlled and totally Fried and Leon Blitz will join the exposed to natural sun light, making Algatechnologies Board. it a sustainable facility. The Israeli manufacturer has developed FlexiFruit, proprietary Asia Pacific technology Food Industry, 124 x 200 mm, CC-en24-AZ056_02_13 which allows the production of natural astaxanthin line in a closed _____________________ Enquiry No: 0213
krones FlexiFruit – doses fruit
chunks as if they’re hand-picked. www.krones.com
PRODUCT HIGHLIGHTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
24
Urschel: Dicer The Affinity Dicer from Urschel is designed with sanitation in mind. The cheese and meat dicer has a stainless steel construction which includes Ra 32 stainless surface finish on all components within the product contact/cutting zone. The sanitary design is accepted by the USDA Dairy Division. The product contact/cutting zone is completely separate from the mechanical zone, eliminating cross contamination concerns. The rounded tube frame helps deter bacteria growth. The surfaces of the equipment are also slanted or curved to simplify wash down procedures. Attention have been given to every component on the machine from the sanitary large impeller down to the types of fasteners, threads, washers and nuts used throughout the product contact/cutting zone to discourage bacterial growth and assist in cleaning practices.
Mettler-Toledo: X-Ray Inspection System M e t t l e r- To l e d o h a s l a u n c h e d an enhanced version of its x-ray technology, the AXR-P. Ideal for inspecting packaged foods, including ready meals, the x-ray system features an advanced central processing unit (CPU). This technology allows faster data processing and ensures detection sensitivity at higher throughput speeds. The system’s edge threshold technology enhances the detection of foreign bodies, such as metal, glass, mineral stone, calcified bone and high-density plastic and rubber, regardless of their shape or location within the product. In addition, the more powerful CPU permits higher speed signal transmission between the x-ray detector and the rejection device. The system’s easy-to-use human machine interface (HMI) enables operators to select and move images into a graphical user interface (GUI) for closer examination, as well as compare data from other products in the batch.
___________________________________ Enquiry No: P220
___________________________________ Enquiry No: P222
Stable Micro Systems: Rice Extrusion Rig
SIG: Carton Bottle
Stable Micro Systems, a designer and manufacturer of texture analysis equipment launched a unique rice extrusion rig that conforms with the updated International Standard (ISO 11747) for rice testing. The rig provides a simple, quick, accurate and economical method for measuring the eating qualities of rice with additional design features specifically focused on making the testing cell more quickly removable and replaceable between tests. After cooking, a sample of the rice is placed in the rig’s testing cell. It is pushed down by a plunger of similar cross-section to the cell, compressing the rice and extruding it through holes in the base extrusion plate. Resistance to extrusion is measured as the ease of pushing the cooked rice through the perforated plate using compression and shear. It is calculated automatically and recorded as mean force, in kg/cm2.
The combidome from SIG Combibloc is a bottle made of cardboard. The bottle design combines the features of a carton pack with the features of a bottle. This ensures that the bottle provides the benefits of a carton pack in terms of product protection, environmental and economic considerations. The entire pack is manufactured from a paperboard composite. Compared to disposable glass bottles, the carton bottle generates 75 percent less CO2, uses 66 percent fewer fossil resources and consumes 60 percent less primary energy. Only raw paperboard made of pulps from trees harvested in FSC-certified forests or other controlled sources are used. This means that the pack can be offered with the FSC label.
___________________________________ Enquiry No: P221
___________________________________ Enquiry No: P223
Always perfectly packed
You want to pack powdered, pourable or lumpy goods efficiently and safely? You set a high value on individual design options for promotional product presentation? Wolf packaging machines are in use all over the world.
Wolf Verpackungsmaschinen GmbH Bettenh盲user Strasse 3 35423 Lich-Birklar 路 Germany Phone +49 6404 9182-0 路 Fax +49 6404 9182-83 www.wolf-pack.de 路 contact@wolf-pack.de Enquiry Number
3011
Taylor-made applications of highest flexibility For food, non-food and pharmaceuticals Machines for vertical and horizontal applications Modular solutions for operational availability Quick pre- and after-sales service wordwide
Perfect Bag Packaging
PRODUCT HIGHLIGHTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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Axon: Shrink Sleeve Applicator Aurora is a series of stainless inline mandrel-style shrink sleeve applicators from Axon. The two models—Prime and Premium— offer applicator speeds of up to 150 and 300 full-body shrink sleeves per minute respectively. The stainless steel frame options in 304 grade for wet-filling rooms and 316 grade for increased corrosion resistance are ideal for full shrink sleeve labelling for beverages, dairy products, household chemicals, nutraceuticals, and pharmaceuticals. The applicators deliver simplified operation, maintenance, and line integration through the industry standards defined by Packaging Machinery Language (PackML). The units also feature a modular EtherNet/IP control platform from Rockwell Automation. Along with a variety of standard features, including recipe functionality, left or right hand orientation, bilingual operation, electric height adjustment, and a performance guarantee, the company offers numerous custom options for the units. _____________________________________ Enquiry No: P224
Thermo Fisher: X-Ray System Thermo Fisher Scientific has upgraded its Thermo Scientific Xpert C400 x-ray system for detecting metals and other foreign objects in food. The upgrades include an x-ray source with twice the power of the original model, compact sanitary drum motors and shorter line configurations. The system is suitable for a thicker, denser product and/ or higher speed production. The new capability enhances the unit’s inspection sensitivity to help food processors meet stringent foreign object detection goals. It can be used for challenging wet, semi-frozen products, as well as metallised packaging structures that do not lend themselves to metal detection. The drum is designed to improve safety and performance, minimise maintenance requirements and simplify sanitation by enclosing all moving parts. Because the drum motor is part of the conveyor framework, the unit takes up less floor space.
_________________________________ Enquiry No: P225
Sprayon: Food Grade Lubricant Sprayon has introduced the LU214 Food Grade Low Temperature Lubricant as part of its expanded line of NSF H1rated food grade lubricants. The low temperature lubricant is a multi-service lubricant for extended service under extremely low temperature conditions (as low as -78 deg F, or -61 deg C). Its blend of pure synthetic oils is treated with effective extreme pressure, corrosion inhibitors, antioxidant, anti-foam and anti-wear additives. The resulting combination provides equipment protection in extremely low temperature applications. The lubricant also has high load capacity, offers rust and corrosion prevention and is non-staining.
______________________________ Enquiry No: P226
Ossid: High Speed Stretch Overwrapper The Ossid 500Si high speed stretch wrapper is an overwrapper for the meat and produce industries. The equipment can produce tightly wrapped case ready packages at speeds of up to 120 trays per minute. Designed to package a variety of products in harsh environments, the stainless steel unit are composed of materials that are 25 percent stronger that they need to be. Changeover can be made in less than two minutes and the machine can run tray sizes #2 to 8x15 standard. It can also be fitted with PVC stretch film. Optional attachments include print registration and sealing unit pressure belt for enhanced sealing characteristics. _____________________________________ Enquiry No: P227
ENHANCED ACCURACY. COMPLETE VISIBILITY. REDUCED COSTS.
For further enquiries, please email SGMarcom@zebra.com Zebra Technologies Asia Pacific Pte Ltd 71 Robinson Road, #05-02/03, Singapore 068895 T: 65 6858 0722 F: 65 6885 0838 © 2013 ZIH Corp. All rights reserved.
3340
Zebra, a global leader respected for innovation and reliability, offers an extensive range of bar code and radio frequency identification (RFID) technologies that can help food manufacturers and distributors ensure labelling accuracy and meet compliance requirements, leading to improved safety, reduced operating expenses, and increased efficiencies.
Scan the QR Code to download whitepaper on “Bar Coding and RFID Enable Food Supply Chain Traceability and Safety” now.
Enquiry Number
In the food manufacturing industry, high standards in food safety is paramount towards maintaining a high level of consumer confidence in the products. To achieve this, organisations must ensure labelling accuracy in products to help them gain complete traceability throughout the entire food supply chain.
PRODUCT HIGHLIGHTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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Amcor: Aluminium Screw Cap PET Bottles
Marel: Poultry Weigher
Amcor Rigid Plastics has expanded the use of its roll-on pilfer-proof (ROPP) finish design for aluminium screw cap PET bottles to meet growing market demand for premium packaging for the wine and spirits segments. The ROPP finish design, available in 30x60 mm finish (750ml) and 36x52 mm finish (1.75l), enables a smooth conversion from glass to PET with minimal changes on the glass filling line. The ability to use the same aluminium closure for glass on PET bottles helps reduce changeover and cost. The PET bottles have been tested to ensure a secure seal with the aluminium closure. Various decorating options, including custom printing and embossing, are available to upscale the aluminium closure.
SmartWeigher is a whole product weighing module of the ACMNT high-speed cut-up system. It consists of a section of Sigma track, installed into a conventional overhead conveyor, to which a load cell and vibration sensor are attached. This sensor and its so ftw a r e p ick u p a n d neutralise the effect of any vibrations on weighing accuracy. Carcasses pass over the weigher with no acceleration or deceleration. Weight information from machine is used to size whole carcasses or determine how they are to be cut. The unit is used as a modular unit to supplement other functional machines to form a complete automatic poultry processing line.
_____________________________________ Enquiry No: P228
______________________________________ Enquiry No: P230
Multivac: Seal Seam Scanner
Cognex: Barcode Reader
Multivac Marking & Inspection’s MVS seal seam scanner is an inspection system which scans the seal seams while they are still in the thermoforming packaging machine. It is there in the machine where the file, and therefore also the seal seam, is held precisely. This helps increase the reliability of the image taking process. The unit, as with the company’s other products in the marking product sector, will be operated via the company’s HMI 2.0 user interface. The integration of the marking systems means that operators no longer have to change between different interfaces. The seam scanner can be integrated into packaging lines to ensure quality management of products.
The DataMan 503 is a complement to Cognex’s existing line of logistics barcode readers and has expanded the number of applications where image-based readers can be used. It is particularly well-suited for applications that have high speeds, wide belt widths, or large variations in package height. The unit is capable of performing high speed sortation, multisided tunnel scanning and large format presentation scanning. The reader comes with the company’s image-analysis technology which provides high read rates of 1D barcodes, including those that are damaged, distorted, blurred, scratched, low height or low contrast.
_____________________________________ Enquiry No: P229
_______________________________________ Enquiry No: P231
PACKAGING & PROCESSING
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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IncreasIng vIsIbIlIty and control across the entIre product chaIn can prevent costly recall and Improve operatIonal effIcIency. companIes In southeast asIa are recognIsIng Internet of thIngs as an effectIve solutIon. by Rod RodeRicks,vp and gm, Zebra technologIes asIa pacIfIc When an enterprise is forced to recall batches of its products, or a restaurant serves food that makes its patrons ill, the resulting consequences are plenty. Product recalls can be a long drawn-out and costly affair, particularly when a company does not have full visibility over its products. For a global distributor, for example, it can take up to several months to trace the contaminated batch back to its particular supply source and then recall all the potentially affected batches from the same supplier. In some cases, like salmonella or E coli contamination, delays in product recalls pose a serious health hazard by placing the well-being of consumers at risk. This further leads to a damaged reputation for the affected enterprises and may subject them to disciplinary action from the relevant local authorities in a country. On the other hand, if enterprises mass recall all of their products, they incur a significantly high operational cost as a result. Real-Time asseT TRacking To avoid being caught in such a situation, enterprises today recognise the need for full, real-time visibil-
ity of their products as they move through the supply chain, from procurement to purchase. One of the best ways to address the need for visibility in the supply chain is through the implementation of Internet of Things (IoT) technologies like RFID tagging, which offer a bevy of benefits including asset tracking capabilities, protection against losses and theft, improved maintenance operations, and streamlined efficiency through better asset availability and utilisation. With IoT solutions, businesses can gain visibility into their operational events involving their assets, people, and transactions. Once they can see the events happening in their value chain—in real time—they can act upon them. For example, if a delivery truck driver carr ying perishable food learns in real time that the truck’s refrigeration fails, the distributor can reroute the truck, alert affected stores and reschedule deliveries. Despite the equipment failure, the delivery company satisfies its grocer y customers and the grocery stores assure no spoiled food hits their shelves. This improves food safety and traceability — issues vital to the food industry.
SteakEAt
from Harvest to Market
gaining VisibiliTy In the food industry, some of the main benefits of IoT solutions include: 1) Asset trAcking With asset tracking capabilities, not only will suppliers know where their products are in real time, they will also be able to know what condition their products are in. It will enable enterprises to move their products, particularly the perishable types, through the supply chain quickly and efficiently, allowing them to reach supermarkets in time. Moreover, RFID tagging can ensure accurate record keeping of assets and eliminate the hidden cost associated with searching for lost or misplaced products. 2) tArgeted product recAll As mentioned above, when an enterprise does not have clear visibility over which batches of their products are contaminated, they will be forced to recall their entire line, resulting in high operational cost and loss of revenue. With RFID tracking, companies can easily narrow down the affected batches, trace their sources, and do a lean, targeted product recall, resulting in minimum disruption, revenue loss and cost. 3) increAsed productivity RFID tagging ensures employees do not have to spend unnecessary time and effort in manually storing and retrieving records and data repeatedly. With a one-time manual input, information related to a specific RFID tagged product can be computerised and easily
NOVEMBER/DECEMBER 2012 ASIA PACIFIC FOOD INDUSTRY
available on request. This enables employees to focus more on tasks that generate value for their enterprises.
Real-time visibility in the supply chain remains imperative for companies wanting to prevent disruption to their business processes. While it might not always be feasible to avoid contamination leading to a product recall, IoT solutions allow enterprises to take the necessary proactive steps to minimise the impact of contaminations. As a result, vendors offering innovative and reliable IoT solutions, such as RFID tagging and real-time location solutions are increasingly in demand, as businesses start realising the benefits of having visibility over their supply chains and assets. For example, in the aforementioned survey, 8 in 10 IT decision makers from the manufacturing sector in Asia identify device manufacturers as their partners to help them realise the benefits of implementing IoT solutions.
For more information, ENTER No: 0240
Certified speciality lubricants for the best possible taste.
Maximum food safety, maximum production output, minimal costs: KlĂźber Lubrication helps you achieve all these goals more easily. Our high-performance NSF H1-lubricants are ISO 21469certified and have a multitude of approvals. They are available for all branches of the food-processing industry, for all components and tricky special cases everywhere in the world in the samehigh quality. Our experts will provide you with support to meet your individual requirements, from consulting to optimum lubrication management, ensuring more safety of production processes and higher profitability.
3350
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ioT soluTions a RealiTy Wegmans Food Markets became one of the first supermarket chains to implement a pilot RFID solution into their business processes to test if they are able to consistently deliver fresh, high quality food to their customers. The company implemented RFID tagging at their Meat Manufacturing Centre and Meat Distribution Centre, where large pieces of meat received from suppliers were cut and wrapped into retail-ready packages and sent to their respective destinations along the supply chain. Using a printer/encoder to produce more than 30,000 smart labels to apply on totes and pallets across the production facility, the company was successful in keeping track of their individual meat packages, from the time of packing, to delivery, to their supermarket outlets. By doing so, they were able to know exactly where their individual meat packages were at any given time, and if any of the meat was spoiled, they could easily recall it without incurring significant financial costs. While this is one such example, it’s important to remember that like with any technology, enterprises should not adopt a one-tag-fits-all approach to tagging their products. They must assess their needs and goals and understand how IoT solutions can help to improve their business before considering implementation. However, IoT solutions have reached a point in time where businesses can no longer ignore their importance in delivering business value.
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the dnA of TraceabiliTy
As globAl food systems become more complex, meAt trAceAbility systems cAn help Address consumers’ growing demAnd to know more About the origins of their food. the Answer cAn be found in the dnA. by AmAndA Pokorny, Vp mArketing, identigen north AmericA As our global food systems grow and span the continents, they have become much more complex. Though supply chains in Asia are small and therefore manageable, countries such as the US and Canada present big challenges due to the sheer size and scope of their markets. Beef raised on a farm in the US ends up at high-end restaurants in China, South Korea and Japan. Pork raised in Canada finds its way to supermarkets in Russia. At the same time, consumers are becoming more sophisticated. Today’s shopper has access to more diverse protein offerings than ever before. Modern consumers increasingly want to know more about the origins of their
food they buy—namely where it comes from and how it is produced—especially when the product is being marketed as a premium item.
dnA BAsed TrAceABiliTy Traceability systems, such as a DNA based traceability system, allow protein producers to confidently answer these customer demands and help tell the story behind the product. Any protein producer that is not implementing, or at least researching, a reliable supply chain traceability system had better get on board. The use of some form of meat traceability system is already a legal requirement in Canada, Latin America and Asia. Even when use of such systems is not mandatory, meat producers and grocery retailers find that their implementation improves efficiency, builds brand loyalty with their customer and improves product quality throughout the supply chain. For the US meat producer trying to break into the Asian market, providing answers to these questions by means of proven traceability systems will continue to be a key requirement. DNA-based traceability technology for fresh meat is widely used in the UK and is beginning to gain acceptance in North America. The story behind the evolution of the traceability system is interesting. DNA identification technology was employed during the years spent researching the genetic characterisation of cattle in India and Africa. The process was first used commercially when the mad cow crisis erupted in Europe in 1996. In a matter of weeks, the European beef industry collapsed as consumers completely lost trust in beef products.
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Watching these events unfold, researchers at Trinity College Dublin realised that aspects of DNA identification technology could be used to address this crisis. Ireland’s premier grocery retailers adopted the DNA traceability system, first as a security measure, then as a marketing tool to restore consumer confidence in the meat supply. Using DNA to trace a grocer’s meat offerings back to the farm or processing batch of origin is straightforward and simple. With a large database of animal DNA, it is an easy task to determine whether labelled beef is what it purports to be. The process starts with a DNA sample taken from each animal carcass at the farm or packing plant. The sample is profiled with a panel of DNA markers. These profiles are then stored in a computer database. The carcasses are then broken up and distributed to various retailers and food service outlets. At any step in the distribution process, a new sample can be taken from any product to confirm its origins or attributes. The system tracks actual products rather than product labels. The DNA records themselves are tamper-proof, and the tracing process reduces the need for costly documents and barcodes. This technology has since been adopted by one of
the largest food distributors in the US for its branded Angus beef sold to 11,000 restaurants. DNA traceability will also soon become a major selling point and proof of superior eating quality for a locally produced beef sold by one of Canada’s largest retail groups. By making the critical link between meat and its production history, it is possible to monitor a number of different production characteristics that drive quality improvements, which in turn leads to a more consistent and better eating experience for consumers. The beauty of DNA as a traceability tool lies in its inherent credibility. Restaurant patrons and shoppers are familiar with DNA from seeing it in use in crime dramas on television and in everyday life. Consumers understand it and trust it, and this trust gives them confidence that meat products are what they purport to be. In the world’s increasingly complex supply chain, meat producers worldwide are realising the role that DNA traceability can play in providing the level of transparency that markets and consumers are coming to demand. For more information, ENTER No: 0241
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thermal systems as well as conveying
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PACKAGING & PROCESSING 34
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
GOING THE SIMPLE WAY
WHILE IT IS BECOMING MANDATORY TO PRESENT DETAILED NUTRITION INFORMATION OF FOOD ON THE PACKAGING, MANY ARE BEGINNING TO PUT SIMPLIFIED INFORMATION ON THE FRONT PACKAGING OR SHELF TAGS. STUDIES HAVE SUGGESTED THAT IT MIGHT BE EASIER TO CAPTURE CONSUMERS’ ATTENTION WITH MORE SIMPLISTIC PRESENTATION. BY kellY c woHlgenant AND JaMes c HerseY, RTI INTERNATIONAL ALTHOUGH some countries require detailed nutrition information to be presented on the back or side of a food’s package, in recent years, manufacturers and retailers in the US, UK, Australia, New Zealand and other countries have also been placing simplified nutrition information on the front of a product’s package or on shopping aisle shelf tags. There are many types of simplified labelling schemes in use throughout the global marketplace and other concepts proposed for how to design this type of labelling (Figure 1). Some of these schemes are classified as nutrient specific, meaning that only a few key nutrients are presented on the front of a product’s package. Examples of nutrient specific symbols include the %GDA symbol, the traffic light (TL) concept and TL-%GDA. Nutrient specific symbols often display nutrients in g and/or as a percentage of a consumer’s recommended guideline daily amount
(GDA) per serving. In addition to this quantitative information, some nutrient specific symbols also display text and traffic light colour codes to describe a product’s nutrient levels as ‘high’, ‘medium’ or ‘low’. Although these types of symbols commonly display nutrients that consumers are recommended by health experts to limit in their diet including calories, total fat, saturated fat, sodium, and sugars, some symbols also highlight ‘positive’ nutrients. Other schemes, referred to as summary systems, mean that an algorithm is used to determine a product’s overall nutritional score. Summary systems can be binary or graded. Binary summary symbols are either present or absent on foods that meet specifi ed nutrient criteria. For example, food companies in Australia can earn the Heart Foundation tick, a check mark logo, on foods that meet the organisation’s nutritional guidelines.
Graded summary symbols provide a score or a ranking that is displayed on a product. This can be in the form of symbols such as a series of 0-3 stars like in Guiding Stars or a number from 1-100 as seen in NuVal. It is often wondered whether front of package (FOP) nutrition labelling and shelf labelling schemes are helpful to consumers or useful marketing tools for companies. To address these questions, a review of ar ticles was conducted and the results are summarised in a question-answer format below. 1. do front of package nutrition labels and sHelf tags add Value for consuMers? Studies suggest, that ‘yes’, FOP nutrition labels and shelf tags can indeed add value for consumers. Studies suggest and experts agree that consumers want nutrition information available to them so they can make informed decisions. For example, results of a survey
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
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Example of a traffic light symbol (UK) Example of a %GDA symbol (US, UK, and other European countries) Example of a TL-GDA symbol (Europe) Choices Programme (Example of a check mark or tick symbol used internationally) The National Heart Foundation Tick, an example of a binary check mark symbol (Australia and New Zealand) 6 Example of NuVal symbol (US) 7 Guiding Stars (Shelf-tag 0-3 star rating system used in US) 8 Example of a Keyhole symbol (Sweden, Denmark, and Norway) Figure 1. Examples of FOP Nutrition Symbols and Shelf Tags of Korean consumers found that, on average, FOP labelling is quite helpful and necessary when selecting foods at the supermarket. Studies also indicate that consumers like and most easily understand FOP labels that are simple and include text and colour codes to describe nutrient levels. For example, a study has found that among a survey of over 1,000 consumers, 56 percent preferred labels with four to five nutrients and 58 percent preferred nutrient contents to be distinguishable by colour. On the contrary, labels viewed by consumers as ‘complex’ or that were difficult to understand only displayed g and/or % GDA. Several studies in New Zealand and Europe found that consumers with low income or education, or who were less nutrition-conscious, tended to prefer less ‘complex’ labels. 2. can front of package nutrition sYMbols and sHelf tags Help You differentiate Your products?
Yes, FOP symbols and shelf tags have been shown to help manufacturers and retailers differentiate their products. A few studies suggest that if labels are simply designed, large and positioned in a consistent location on the food package, consumers will notice them in the grocery store more easily. Interestingly, one study found that private-label products were more sensitive to the shelf tag system score changes than nationalbrand products. This suggests that a summary shelf-tag system can provide private-label brands with increased brand equity (for example, increased value). Because private label brands are often a significant portion of
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PACKAGING & PROCESSING 36
a retailer’s profits, using nutrition labels could be quite profitable. If FOP symbols or shelf labels could also convey assurance of food safety, this could help sales of Asian products in world markets where consumer concerns are sometimes influenced by undue press coverage of a few incidences. 3. How do front of package or sHelf nutrition labels influence product sales? Although relatively few studies have examined the effect of product sales as a result of FOP labels, and there is little evidence pointing to specific design features that are more likely to influence consumers purchase behaviour, four of the six studies reviewed found that consumers are more likely to purchase products indicated as ‘healthy’ by shelf tags.
milk. Another study also examining the Guiding Stars program found a 0.5 percentage point increase in sales of starred foods after one year and a 1.4 percentage point increase in sales of starred foods after two years (see Figure 2). Interestingly, the review found that nutritious-conscious consumers are more likely than less nutrition-focused consumers or consumers who are over weight to purchase products indicated as ‘healthier’ by FOP nutrition labels or shelf tags. This may reflect a higher importance placed on price by these consumers or lack of knowledge to determine the healthiness of a product even with the FOP label. However, as noted earlier, when targeting these consumers, it is most important to keep the label simple and incorporate elements such
1.6%
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1.4% 1.2% 1.0% 0.8% 0.6%
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Figure 2. Percentage change in sales of starred foods after the introduction of Guiding Stars in Hannaford’s supermarkets. For example, a study conducted by Hannaford supermarkets to evaluate the Guiding Stars program, by analysing 12-month sales trends, found that sales of ‘starred’ foods increased, while sales of nonstarred foods ‘decreased’. Many consumers had switched from purchasing fattier ground beef to lean ground beef and from purchasing whole milk to non-fat
as text and colour that describe nutrient levels. The comprehensive environmental scan and literature review found that, in general, FOP and shelf nutrition labelling systems are well liked and perceived as useful by consumers to help select healthier products at the grocery store. Therefore, by placing simplified nutrition information on the front
of a food product’s package or on grocery aisle shelves, retailers and manufacturers can enhance the perceived value of their products and even increase their brand’s equity. It is possible that this increased perceived value could even translate, in the mind of the consumer, to an overall sense of product quality. However, it should be considered when selecting the particular type of FOP symbol to promote your product, that many studies have found that consumers like and most easily understand nutrition information presented as text and colour codes to describe nutrient levels as ‘high’, ‘medium’ or ‘low’. On the contrar y, consumers have more difficulty deciphering the meaning of quantitative nutritional information displayed as a percentage of their guideline daily amount or in g. Given that FOP and shelf nutrition labelling symbols can be useful marketing tools for manufacturers to promote healthier products, historically speaking, government agencies have kept a close eye on this type of promotional method to ensure that nutrition information is understandable and not misleading for consumers. Because nutrition conscious consumers may already be adept at identifying healthier products, special education efforts in addition to FOP labelling may be needed to attract less-nutrition conscious consumers to purchase healthier products. For example, one might accompany an FOP labelling system with an educational marketing campaign that clearly describes how to use the labelling system. However, as the literature suggests, simply designed labels incorporating text and colour may be easiest even for less nutrition-conscious consumers to understand. For more information, ENTER No: 0242
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INGREDIENTS & ADDITIVES
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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StandardiSing Functional ingredientS
Ensuring thE quality and authEnticity of functional ingrEdiEnts is important both for businEss practicEs and thE hEalth of consumErs. thE dramatic growth of this sEgmEnt has incrEasEd thE importancE of univErsal standards with a grEatEr dEfinition of composition and hEalth claims. by MarkuS Lipp, dirEctor of food standards, usp
As consumers become more aware of the food they eat, they are increasingly seeking out products that offer perceived health benefits. Ingredients such as probiotics, stevia and krill oil claim to offer certain benefits, but their growing popularity is drawing increased regulatory scrutiny—particularly because they are sourced from all over the world via long and complex supply chains. As functional foods experience dramatic growth, regulators and manufacturers alike require scientifically sound means by which to demonstrate and measure the efficacy of ingredients making health claims. One important way to do this is through rigorous public standards for the quality, identity, purity and strength of ingredients. Such standards, used to establish an agreed-upon basis for functional claims, help instill confidence in manufacturers, regulators and consumers alike. Given the widely varying and often confusing array of practices and regulations regarding functional foods, universal standards can play an important role. Food StandardS Ensuring the quality, ie: the identity and purity, of the food ingredients that make up so much of our global food supply is not only part of responsible business practice, but is critical to the health of consumers. Current regulations can be confusing to all parties, and interpretation is often inconsistent. At the consumer level, one would have to be extremely well-informed to decipher the nuances of allowable marketing claims for functionality. In the US, these claims fall under the categories of Significant Scientific Agreement, Health Claims Based on
Authoritative Statements, Qualified Health Claims and Structure/Function Claims. From an international perspective, the situation becomes even more complicated as regulations differ significantly from country to country, with some countries lacking adequate regulations. The science supporting health benefits is complex and still evolving—adding further confusion to the already challenging regulatory environment. Gaps in current science include misunderstanding the mechanisms of the claimed health benefit (for example, ‘enhances cognitive functions’); functional properties that occur in the laboratory may not provide the same effect in the human body; a lack of adequate characterisation for materials evaluated in efficacy studies; and a lack of generally accepted and validated biomarkers to measure the alleged health benefits properly, making measurements difficult to interpret and almost impossible to compare. As manufacturers look for new ways to differentiate their products and appeal to consumers, the demand for novel ingredients and those of proven popularity is unrelenting. This draws new ingredient suppliers from all over the world into the market. The choice of global suppliers is often based on their ability to provide lower-cost ingredients, but there are other reasons as well. Certain natural ingredients, for instance, may be indigenous only to specific parts of the world and therefore, are acquired from suppliers in those regions. But as manufacturers source raw materials from around the globe to find the lowest prices or newest ingredients, they are challenged to ensure the authenticity—ie: the identity, quality and purity—of what they are purchasing.
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
CREATING TOMORROW’S SOLUTIONS
Jim Bahn
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Food CheMiCaL Codex The Food Chemicals Codex (FCC) is a compendium of internationally used standards designating the identity, quality and purity of more than 1,100 food ingredients. Any food ingredient legally marketed in the world is eligible to be added to the compendium. In addition to ingredient specifications, the codex provides test methods suitable for the verification of these standards, and physical reference standards that allow parties to verify the appropriate execution of the test method. FCC standards can be an indispensable resource to manufacturers, regulators and others. These standards are useful in a variety of ways, including conducting dayto-day business transactions as part of mutual agreements and contracts between food manufacturers and ingredient suppliers, and for maintaining regulatory compliance in jurisdictions that have adopted the standards in whole or in part. In a globalised industry, in which the size and sophistication of suppliers vary widely, independent public standards can serve as a valuable resource. Manufacturers and other parties are encouraged to comment on these
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In considering ingredient suppliers, manufacturers may be presented with less expensive items that claim the same authenticity as a higher-priced one, but how can they know it is actually an equivalent ingredient? Standards to establish the identity, quality and purity of food ingredients are necessary to help ensure that the purchaser is acquiring the expected product. While periodic supplier quality checks seem a basic requirement, this practice is not employed as often as would be expected.
03.02.12 12:09
INGREDIENTS & ADDITIVES
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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StevioL GLyoSideS First proposed in December 2011 in the forum, a revised monograph proposal for the naturally derived sweetener provides a more simplified approach for separating and measuring all nine glycosides present in the stevia leaf. There is also a monograph for high purity Rebaudioside A. A range of steviol glycosides are now being used in a variety of products in addition to Rebaudioside A. For regulatory compliance, formulation considerations and other reasons, it is critical for manufacturers to be able to accurately identify the material they have sourced. The new proposal uses two new reference standards: Rebaudioside A and Steviol Glycosides System Suitability for identification and measurement of individual glycosides. probiotiCS Proper identification with probiotics is important because safety studies are most often based on the genus/ species or strain level, so it is critical that manufacturers know exactly which microorganism they are incorporating into their food product to ensure safety.
Volitare88, US
Food Fraud Food fraud is a collective term that encompasses the deliberate substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, or false or misleading statements made about a product for economic gain. A more specific type of fraud, intentional or economically motivated adulteration of food ingredients, has been defined as the fraudulent addition of unauthentic substances or removal or replacement of authentic substances without the purchaser’s knowledge, for economic gain to the seller. A Food Fraud Database was recently developed to assist manufacturers, regulators and others in determining
Jessica Spengler, Brighton, UK
kriLL oiL Originally proposed in 2010, a draft monograph for the popular omega-3 fatty acids source was deferred from advancement into final monograph status based on public comments received that indicated the monograph needed to be strengthened with quantitative test requirements for phospholipids. Phospholipids are important biological chemicals— and krill phospholipids contain the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Considerable outside research is being conducted on these types of phospholipids and their potential health benefits. Many of these purported benefits are associated with the specific DHA and EPA fatty acids that are attached to phospholipids in krill oil. The revised version of this monograph proposes both qualitative and quantitative tests for total phospholipid content, as well as one of the key phospholipids—phosphatidylcholine—which is believed to be linked to certain health benefits.
Identification is also important in supporting purported health claims. Given that many different strains of microorganisms are cultured and have been tested and used in foods, any supporting studies for justifying health claims are at the specific strain level. For any claimed health benefit, manufacturers should be able to confirm that what they are using in a probiotic food product is indeed the strain tested. Enumeration is similarly important because any claimed health effects supported by study trial data would also be specific to the level of intake. Essential quality specifications, such as identification and enumeration (microbe count), as well as intended uses in food, safety, regulatory status, and purity of probiotics and other microbial food cultures, are included in a new appendix.
Carwyn Lloyd Jones - Dylunio Creadigol
standards through the FCC Forum—a free online vehicle for public review and comment on draft standards.
FarOutFlora, San Francisco, US
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
Certain ingredients may be indigenous only to specific parts of the world. specific adulterants that have been used for particular ingredients, and serve as a resource for risk management activities. This free, searchable database comprises scholarly articles and media reports documenting instances of food fraud.
Aspiring to create the best for your consumers?
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Future ahead Functional ingredients are shaping the future of the food, beverage and dietary supplement industries in many ways, but achieving some degree of agreement on the science related to such ingredients is critical to preserve their reputation and integrity. The authenticity of these ingredients should remain a key focus and manufacturers must take steps to verify supplier claims. How are identity and function intertwined? To what extent? How is this measured? With more and more functional ingredients entering the market, there is a pressing need for manufacturers, regulators, and standards-setting bodies to come to some level of agreement on these types of questions. Public standards play a critical role with functional ingredients and can also assist legitimate suppliers that may be competing with those offering lower-priced substances of questionable quality. Furthermore, with many functional ingredients, industry, regulators, and standards-setting bodies are still in uncharted territory. To preserve the reputation of these products, greater clarity on a number of fronts related to identity and functionality must be achieved. If not, functional claims may become unreliable and meaningless. M
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HEALTH & NUTRITION
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
42
Feeding The digesTive ecosysTem
Consumers are beComing inCreasingly aware of the need to feed their gastrointestinal (gi) systems in order to stay healthy. with the growing amount of probiotiCs and prebiotiCs produCts available, more evaluations and standards are in plaCe to govern labelling and health Claims. by John AustAD,teChniCal development manager, brent rozemA, Carbohydrate and lipid Chemistry manager, and gArrett zielinski, researCh assoCiate, CovanCe laboratories
Digestive ecosystem The digestive system is teeming with bacteria in a climate that is as complex and succinctly balanced as the densest jungle. Trillions of bacteria, including hundreds of species, must exist in perfect balance for ideal health. Probiotics and prebiotics can play an important role in this delicate balance. Probiotics are defined as live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Microbial equilibrium is always at risk because the GI lining is replaced every week
or so. A healthful diet is necessary both to replenish probiotic bacteria and also to nourish them. Prebiotics are selectively fermented ingredients that essentially ‘feed’ the healthy bacteria, that is to say, allows specific changes in the composition and/or activity of the GI microflora in a beneficial way. The type and amount of prebiotics consumed influences the microbial population and the types of bacteria that inhabit the GI tract. Probiotics Probiotics may be the answer for healthy digestion, but successfully incorporating them into finished products can be difficult. Live probiotic bacteria must withstand processing, storage and transit to the human GI tract and survive in reliable numbers to meet labelling claims. In addition, probiotic definitions (Table 1) may vary among countries, which can add to the complexity of incorporating these into foods. . The Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food offers guidance for the evaluation of probiotics in food. The group stresses strain identity distinguished by current scientific names. Probiotic effects are predominantly strain specific, with a few possible exceptions. It stands to reason that a health claim should cor-
relate the health benefits linked to specific strains. Besides genus, species and strain designation, the minimum viable numbers of each probiotic strain at the end of the shelf-life should be declared on products making probiotic claims. lAborAtory testing Laboratory testing is essential to all phases of product launch—development, pilot plant, shelf-life testing and ultimately manufacture, to be sure that sufficient levels of probiotics are maintained. Knowing the optimum point for addition of probiotics into the manufacturing process is key to maximising viability. Temperature, pH and shear can impact the ability of probiotic bacteria to not only survive, but to flourish. Oxygen exposure, during manufacture or through permeation through packaging, also affects probiotic viability. Testing may not only be necessary for finished products, but also to ensure the quality of incoming goods is monitored and sustained. In addition, proper storage conditions must be utilised to preserve shelf-life of these probiotic bacteria. To a c c u r a t e l y e n u m e r a t e bacteria, it is necessary to use specific methodology based on the strain. These methods are based on antibiotic resistance, the sugar fermentation
Jeffrey Turner, California, US
ReseaRch is uncovering the importance of gastrointestinal (GI) health. Beyond simple digestive regulation and avoidance of unpleasant disturbances, some benefits include increased immune defence, enhanced nutritional absorption, lessened reactions to allergens, improved oral hygiene, cholesterol and weight management. Consumers are becoming increasingly aware of the need to not only feed their stomachs but to feed their GI systems. The food industry is discovering new ingredients as a means to feed and support healthy digestion. Probiotics and prebiotics are appearing in products found in the dairy case, the frozen food section, the cereal aisle, the candy counter and in just about any imaginable vehicle.
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
43
TABLE 1 PROPER AND COMMON NAME(S)
ACCEPTABLE NON-STRAIN SPECIFIC PROBIOTIC CLAIMS FOR FOOD
• Bifidobacterium adolescentis • Bifidobacterium animalis subsp. animalis • Bifidobacterium animalis subsp. lactis synonym: B. lactis • Bifidobacterium bifidum • Bifidobacterium breve • Bifidobacterium longum subsp. Infantis • Bifidobacterium longum subsp. longum • Lactobacillus acidophilus • Lactobacillus casei • Lactobacillus fermentum • Lactobacillus gasseri • Lactobacillus johnsoni • Lactobacillus paracasei • Lactobacillus plantarum • Lactobacillus rhamnosus • Lactobacillus salivarius
1. Probiotic that naturally forms part of the gut flora 2. Provides live microorganisms that naturally form part of the gut flora. 3. Probiotic that contributes to healthy gut flora. 4. Provides live microorganisms that contribute to healthy gut flora. (The word ‘gut’ may be replaced by the expression ‘digestive tract’ in these claims.)
Credit: Health Canada
abilities of the different strains, oxygen requirements and whether or not they are present as spores. W h e n m u l t i p l e s p e c i e s a re present within a given product, enu-
meration procedures are especially complex and may require different media than would be used if targeting a single bacterial strain. For instance, 19 different media
can be used to differentiate the different species of lactobacillus in commercial samples. Providing protection for probiotics at the start of their journey to food manufacture and ultimately digestion is key to maximising survivability. microencAPsulAting Entrapping cells with a calcium-alginate gel matrix is the most common method of microencapsulation. Spray drying, extrusion and emulsions are also means of microencapsulating live cells with a physical barrier. Yet microencapsulation is not without challenges. All ingredients must be affordable, compatible and food grade. Microencapsulated probiotics must not have a deleterious effect on flavour or texture. The microencapsulate must offer sufficient
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dairy profiles. This concentrate processing technology releases the full dairy profiles. This concentrate processing technology releases the full flavour potential of premium Australian ingredients. Ballantyne’s innovative range of cheesedairy and butter concentrates gives flavour potential of premium Australian dairy ingredients. food technologists freedom to create cost-effective products with real The all-natural rangemore includes a variety of concentrate products dairy profiles. This concentrate processing technology releases the full The all-natural range includes a variety of concentrate including high-intensity cheddar, Parmesan and butter. products Extra tolerance high-intensity cheddar, Parmesan andingredients. butter. they Extraare tolerance flavour potential of temperatures premium Australian dairy toincluding higher processing and pressures means ideal toThe higher processing temperatures and pressures meansproducts they are ideal for useall-natural across many product applications. Their addition to biscuits, range includes a variety of concentrate for usesausage across many product applications. Their addition to biscuits, pie and roll fillings provides a strong flavour impact without including high-intensity cheddar, Parmesan and butter. Extra tolerance pie and sausage roll fillings provides ausing strong flavour impact without the problems associated withand shredded cheese. The tohandling higher processing temperatures pressures means they are ideal the associated with shredded cheese. The ingredients areproblems also particularly easy to using incorporate in bakery or pizza forhandling use across many product applications. Their addition to biscuits, ingredients areand also particularly to incorporate in of bakery pizza doughs, soups withprovides theeasy additional flexibility pasteor and pie andsauces sausage roll fillings a strong flavour impact without doughs, sauces and soups with the additional flexibility of paste and powder formats available. Concentrates also provide greater convenience, the handling problems associated with using shredded cheese. The powder formats available. Concentrates also provide greater processes convenience, economy and storage for manufacturers. Ballantyne ingredients are alsobenefits particularly easy to incorporate in bakery or pizza economy and storage benefits for manufacturers. Ballantyne processes are HACCP, ISO and HALAL certified. doughs, sauces and soups with the additional flexibility of paste and are HACCP, ISO and HALALConcentrates certified. powder formats available. also provide greater Ballantyne dairy concentrates provide Australia’s leading food convenience, economy extra and storage benefits forproducts manufacturers. Ballantyne Ballantyne dairy concentrates provide Australia’s leading food processes companies freedom to create with greater dairy are HACCP, ISOthan and ever HALAL certified. companies extra freedom to create products with greater dairy flavour intensity before. flavour intensity ever before. Ballantyne dairythan concentrates provide Australia’s leading food
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imAginAtive Delivery system using beverAge cAPs AnD strAws Are now AvAilAble. protection during manufacture, storage and digestion. In the end, they must be able to release the probiotic bacteria at the targeted point in the GI tract. There is a great deal of innovation in finding the best possible combination of cost, ingredient, process and microbial advantage. A wealth of imaginative delivery systems is quickly reaching consumers, including beverage caps and straws. One product incorporates a healthful blend of probiotics, antioxidants and prebiotic fibre and stores them in the bottle cap. Another product incorporates dry, stable probiotics in beads that are cradled in filters at both ends of the straw. As liquid passes through the straw, the beads dissolve and release the probiotics. Prebiotics In order to boost populations of beneficial bacteria in the GI tract, it is helpful to provide a food source and prebiotics do just that. They are nondigestible and like probiotics, must confer health benefits to the host. The most commonly used prebiotics are inulin-type fructans. Fructan is a general term used to describe chains of fructose molecules with anywhere from two to 60 units connected with beta (2-1) fructosylfructose glycosidic bonds. Fructooligosaccharide (FOS) or oligofructose is a specific term that used to describe short chains of fructose with two to 10 units, whereas inulin generally refers to compounds having greater than 10 units. Inulin chains are usually terminated by a glucose unit, whereas FOS may or may not as this is dependent on how the FOS is produced. Many plants and vegetables, like leeks,
onions, artichokes and chicory, contain these inulin-type compounds. Galactooligosaccharides (GOS) are another group of commonly used prebiotics. Like oligofructose and inulin, they stimulate species of bifidobacterium, and to a lesser extent, lactobacilli. GOS is structurally similar to oligosaccharides that occur naturally in human milk, and offer similar health benefits. evAluAtion & stAnDArDs With such a wide range of emerging chemical compounds and attributes, organisations such as FAO Food Quality and Standards Service and International Scientific Association for Probiotics and Prebiotics (ISAPP) are calling for scientific evaluation of functional and health properties. Figure 1 shows example guidance for evaluation and substantiation of prebiotics. Regulatory standards may be lacking, and many of the newer
compounds have been used in animal studies, but not human research. Some potential prebiotics are described by ISAPP as ‘candidate’ prebiotics, since scientific evidence is less advanced. Well-conducted human trials are required to substantiate claims. ISAPP stresses that the term prebiotic should be confined to nutrients that are selectively fermented only by beneficial digestive microflora. Oligosaccharides non-selectively fermented in the colon may have been erroneously described as prebiotic. This classification is inaccurate since the prebiotic definition applies only if a small number of beneficial bacteria ferments the prebiotic, and not to a large number of microbes Many plants and vegetables such as artichokes contain inulin-type compounds.
FIGURE 1
Guidelines foR tHe evAluAtion And substAntiAtion of pRebiotiCs A prebiotic is a non-viable food component that confers a health benefit on the host associated with modulation of the microbiota. Component characterization – source, origin, purity, chemical composition, structure
Functional characterization In vitro/animal testing product formulation, vehicle, concentration and amount
double blind, randomized, controlled human
trial (RCT) with sample size and primary outcome appropriate to determine if product efficacious. Minimum proof of a correlation between the measurable physiological outcomes and modulation of the microbiota at a specific site.
safety assessment In vitro and/or animal, and/or Phase 1 human study if not GRAS or equivalent
preferably second
independent RCT study to confirm results
Prebiotic Credit: FAO
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that potentially generate negative health effects. FAO provides three criteria for qualifying prebiotics. Foremost, a prebiotic is not an organism or a drug but a component that can be characterised chemically. Second, it must have a measurable health benefit that is not due to absorption of the component into the bloodstream or due to the component acting alone. Last, it must be shown that the sole presence of this component and the formulation in which it is being delivered changes the composition or activities of the microbiota in the target host. heAlth clAims Meeting health claim approval is less concrete than meeting nutritional label claims. Not only do health claim labelling laws differ among countries, but health claim laws are
often ill defined. Companies must be able to defend their positions with clinical studies. European Union regulations stipulate that nutrition and health claims must be based on and substantiated by generally accepted scientific data. What a manufacturer considers ‘generally accepted scientific data’ may be completely different than that of a regulator, leading to an unapproved request. In the last few years, European Food Safety Authority (EFSA) has generated guidance documents for the scientific requirements for certain health claims, and this should help companies plan submissions accordingly. In Canada, probiotic health claim compliance has been required since April 2010, a year after publication of their Accepted Claims About the Nature of Probiotic Microorganisms in Food.
This guidance document provides an explanation about the requirements necessary for health claim uses and helps companies understand the regulations. Undoubtedly, it will take time for legislation across the globe to catch up with rapidly developing ingredient advances and new product introductions, to say nothing of the scientific studies illuminating new health benefits. Finally, genomic research projects have explored the notion that probiotic nutritional input can be targeted to specific genetic make-up to optimally impact health. Dialling in probiotics based on a personal genotype may ultimately provide the answer that leads to greater longevity.
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role too. That is why the company uses modern production techniques such as fluid-bed drying. “For example, our fluid-bed processor enables us to convert powders that do not dissolve well into agglomerates with a porous structure which dissolve much more readily in water,” the research scientist elaborates. Other processes made possible by this plant are drying, granulation and coating.
Damien Dempsey, Melbourne, Australia
MORE THAN JUST ENERGY
AS ONE OF THE RAPIDLY GROWING BEVERAGE SEGMENTS IN THE WORLD, COMPETITION WITHIN THE ENERGY DRINK MARKET IS BECOMING MORE INTENSE.THE ADDITION OF PLANT EXTRACTS INTO TRADITIONAL FORMULAS CAN PROVIDE THE DIFFERENTIATING FACTOR. BY aNJa NabasiK, EDITOR, STERNVITAMIN
ENERGY drinks are one of the rapidly growing segments of the soft drinks industry worldwide. No wonder, then, that more and more products are crowding onto the market and steadily widening the available range. Concentrated energy shots have progressively established themselves alongside the classic energy drinks. Strategies directed towards specific target groups promise additional sales potential. As a rule, the classic energy drinks contain caffeine, various B vitamins, inositol and taurine, but it is possible to enhance them further by adding plant extracts like guarana, ginseng, gingko biloba or yerba maté. As Dr Sabine Hildebrandt, head of
research and development at SternVitamin, explains: “In principle, any combination of nutrients requested by the customer is possible. But in the development of new products especially, the choice of the right ingredients always presents a challenge. The most important requirement is that the ingredients are readily soluble and do not react with each other. Flavour, colour, pH and mouthfeel must not be impaired.” Experience and intensive applications research are therefore essential, and stable, high-quality raw materials are a further ‘must’ in order to achieve top quality in the finished products. With beverages, especially, the dosage form of the premixes plays a major
Close CooperaTioN According to her, another important requirement for success is close cooperation between the premix supplier and its customers. “A premix may go through several stages of development before it is finally ready for production or the market. We first simulate the production process and the end product in our applications laboratory before making them ready for the market together with the customer. ” But even when developing classic premixes that only contain the basic ingredients for energy drinks, the vitamin and mineral specialists go into every detail carefully. “We take a close look at the product parameters and the process by which the end product is made. Then we can tell which of these factors may have a degrading effect on the individual ingredients,” the expert explains. “That makes it possible to calculate any loss of effect caused by the manufacturing process or storage of the end products and compensate for it with suitable overdosing. In this way, we ensure that the substances advertised as functional really do stay effective until the end of the product’s shelf life.” eNergY shoTs As a highly concentrated variant of the energy drinks, energy shots give additional stimulus to the segment. They, too, contain a mixture of caffeine, various B vitamins, inositol and taurine—but in a much higher dosage.
Damien Dempsey, Melbourne, Australia
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Asia where it originates, ginseng is regarded as a universal remedy. The root is a classic tonic to combat fatigue and exhaustion. Damiana, on the other hand, is still scarcely known in many countries. The plant’s natural habitat extends from the US to Argentina. Mexican doctors and the native inhabitants use damiana as a medicinal plant to relieve spastic conditions of the respiratory organs, nervous tension, depression and sexual dysfunction. oTher possibiliTies The energy drinks sector still offers good value-added potential, but other segments can benefit as well. Possibilities include isotonic drinks for athletes with extra energy-giving ingredients or energy sweets as a quick, inconspicuous way of recharging one’s batteries during a meeting. Besides supplying standard premixes and ready-to-use blends that only have to be mixed with water, processed and filled, the company develops special mixtures for individual customers. “Against the background of increasing competition in the market, suppliers are more and more obliged to stand out with ideas for individual products in order to generate additional sales,” Dr Hildebrandt says. “It’s now part of our daily business to develop new, creative approaches together with our customers—ideas that can be put into practice simply and economically.” For more information, ENTER No: 0270
3332
New TargeT groups As cult products, energy drinks are especially popular with younger consumers. But for some time, they have been finding their way into other target groups as energy boosters. There is a demand for new, innovative product concepts that meet consumers’ wishes in respect of health and lifestyle, as well as maintaining performance. “Interesting ideas for new products include ‘love boosters’—drinks containing plant extracts like damiana extract powder, which is said to have a stimulating effect,” the researcher reports. “For this segment, we have developed two premixes—one for women and one for men.” The mixture for women contains the plant extracts ginseng and damiana, as well as L-arginine, magnesium and vitamins B6, B12 and C. Besides damiana and guarana extract, the ‘stimulator’ for men contains vitamins B1, B6, B12 and C. “Plant extracts like damiana and ginseng make trend products particularly attractive and increase their value-added potential. When combined with our basic compounds for energy drinks they make it possible to create totally new product lines,” she says. Guarana has been known for its stimulating effect for a long time. In
Plant extracts like damiana make trend products particularly attractive.
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As a result, the high-energy drinks often find their way into the market as food supplements. She adds: “Energy shots are intended to improve concentration, performance and the ability to react within a short time. Because of the high concentration of the active ingredients, only a small amount is needed to achieve the desired effect.” For this reason, the energisers are usually sold in small bottles of 60-80 ml each. They fit into any jacket pocket and are therefore, especially suitable for travelling, for example, on long car journeys, and they provide a quick boost of energy at endless meetings in the office.
Sophia La
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GOING THE DISTANCE WHETHER FOR ATHLETES OR LESS ACTIVE PEOPLE, ISOMALTULOSE, A ‘SLOW RELEASE’ CARBOHYDRATE, OFFERS MORE SUSTAINED ENERGY RELEASE AND GREATER FAT UTILISATION. WITH GREAT CONCERN OVER OBESITY IN SOUTHEAST ASIA,THE INGREDIENT MAY OFFER ANOTHER VIABLE SOLUTION. BY KOEN VaN praEt, MD, BENEO ASIA-PACIFIC SPORTS drinks are playing an increasingly important role in the modern age. Today’s athletes, as well as active people, are eager to learn more about the types of drinks that can help improve their overall performance. To supplement their tough training regimen, they are looking out for sports drinks that give them the energy to go even further in their sport. For these sports people, it is essential to supplement their training with the right nutrition before, during, and after their exercises to increase their wellbeing.
Carbohydrates are central to sports and exercise performance. According to modern dietary guidelines, an average person should obtain about 55 to 60 percent of daily energy from carbohydrates, equivalent to eight g per kg of body weight. Athletes rely on carbohydrates because they are easily available to provide the essential source for physical performance—glucose. In cases of endurance exercise lasting more than one hour, sports drinks with six to eight percent carbohydrates should be consumed in amounts of 800 ml per hour.
Most popular sports drinks contain high glycaemic carbohydrates like maltodextrin, glucose syrup and sucrose. They release glucose into the bloodstream at a fast rate, which can result in large spikes and drops in blood glucose levels—not an ideal situation for athletes. However, ‘slow release’ carbohydrates such as isomaltulose, also known by its trade name Palatinose, which deliver a balanced release of energy over a longer period of time, are an interesting alternative. Scientific research has shown that isomaltulose has a sustained
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BrEaKiNG DOWN CarBOHYDratES A study at Freiburg University investigated the impact of different carbohydrates on exercise performance. Researchers looked at how the differences in fat oxidation during exercise could influence endurance performance as a result of delayed glycogen depletion in trained athletes. Athletes started by consuming a carbohydrate drink before an endurance exercise. This exercise period was followed by a time trial test to assess endurance performance. On one day, the athletes consumed a
fivehanks
ClOSEr EXaMiNatiON How exactly can low glycaemic carbohydrates, such as isomaltulose, help athletes go the distance without the risk of the sugar crash? Carbohydrates are undoubtedly important in sports. To understand the science behind it, the relative importance of carbohydrate and fat oxidation to fuel active muscles during exercise and the influence of additional carbohydrate intake on this need to be considered. A recent meta-analysis concluded that carbohydrate supplements with an appropriate composition and administration can potentially offer significantly improved endurance performance. Exercise involves powering muscles with energy from carbohydrates, mobilised from the body’s own sources, such as glycogen, or fat from fat reserves. Particularly during intense exercise, the preferred substrate for energy conversion is carbohydrates because of their more efficient energy supply. However, glycogen stored in muscles and the liver is limited to about 1,750 kcal. During prolonged endurance exercise at high intensity levels, these stores get depleted and are then no longer sufficient to support endurance activity at high intensity. In contrast, body stores of fat are large (around 80,000 kcal), but the conversion of these into energy is much slower than that of carbohydrates. Theoretically, based just on carbohydrate stores, the average athlete exercising at approximately 75 percent of his maximum oxygen uptake (75 percent VO2 max) could last only about 80 to 100 minutes before glycogen depletion occurs, followed by a drop in performance. However, in practice, athletes are capable of much longer endurance events, such as marathons. The chal-
lenge is to use the body’s fat reserves to a greater extent in the fuelling of the muscles. What role can the choice of carbohydrate within sports drinks play in this? Two aspects are important to understand the interplay in this. Firstly, carbohydrates consumed with foods or sports drinks are used first in the energy supply to the muscle, simply because this allows the body to save its carbohydrate and fat reserves for times when no ‘external’ sources are available. Secondly, the rate of glucose supply from those drinks determines the extent to which mobilisation and utilisation of internal sources are suppressed. This means that carbohydrates providing fast glucose to the body lead to a more extensive suppression of fat utilisation. This is where the advantages of isomaltulose become evident. The ‘slow release’ carbohydrate, which provides its carbohydrate energy more steadily over a longer time, allows the body to maintain a higher level of fat utilisation in the fuel mix to the muscles. In endurance exercise, a higher contribution of fat oxidation is said to have a glycogen sparing effect and thus a beneficial effect to enhance endurance performance.
CarBOHYDratES prOViDiNG FaSt GluCOSE tO tHE BODY lEaD tO a MOrE EXtENSiVE SupprESSiON OF Fat utiliSatiON
Rob, Georgia, US
s.yume, Vancouver, Canada
effect on normal blood glucose levels compared to other fully digestible carbohydrates.
s.yume, Vancouver, Canada
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Isomaltulose can play a decisive role in weight management.
Jarrett M
drink with maltodextrin; on another day, the same athletes consumed a drink with isomaltulose (cross-over study design). The results showed that the participants demonstrated a sustained blood glucose response and lower insulin levels, leading to higher fat oxidation rates during the endurance exercise, after having consumed the drink with isomaltulose. Moreover, the athletes were able to perform at least equally well, if not better, with the isomaltulose drink compared to the maltodextrin drink. Boosting fat oxidation may also be important for those wishing to maintain a healthy body weight and body composition. According to the World Health Organization (WHO), obesity is a major issue in Southeast Asian countries with obesity rates running at approximately 30 percent for Malaysia, 26 percent for Singapore and 19 percent for Thailand. Various studies have established that isomaltulose increases the proportion of energy derived from fat in overall energy consumption. This applies both to athletes and to those leading less physically active lives. While the energy balance (the ratio of calorie intake to calorie expenditure) is important, isomaltulose does not increase the basal metabolic rate, ie: the amount of energy expended when a body is at rest. Isomaltulose acts by increasing the fat burning rate, or the proportion of overall energy production that comes from fat oxidation. An increased fat burning rate means that active consumers can draw on their carbohydrate reserves for longer, and at the same time, burn fat more effectively. The results indicate that isomaltulose can play a decisive role in weight management. While playing sport or taking part in exercise, athletes can derive a dual benefit from the functional carbohydrate—energy in the form of glucose is available for a longer period during endurance
Taro Taylor, Sydney, Australia
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sports, while a greater proportion of energy can be released from body fat. This prevents total depletion of carbohydrate reserves, enhances endurance and contributes to athletes’ performance when active. Natural OptiON Isomaltulose is derived from pure beet sugar and is also found in honey and sugar cane as a natural component. With a mild sweetness, its sensory profile is very similar to sugar, without any aftertaste. At the same time, sports drinks produced with isomaltulose maintain a constant osmolality even in acidic and pasteurised beverages, regardless of whether they are isotonic, hypotonic or hypertonic. This means the amount of solute particles of salt, minerals or protein remains stable during the complete shelf life. With
isomaltulose, new and modern concepts of a sports drink are possible, providing prolonged energy with a mild and natural sweetness. In addition to the intense training, maintaining their diets and also preparing their minds for the next competition, endurance athletes can look to sports drinks which are more specifically targeted to their needs and thus have the potential to further boost their performance levels. However, their importance and key benefits lie beyond what is in the bottle. Learning more about the ingredients that go into the drink can help athletes make informed decisions and choose the sports drink that will truly help them go the distance. For more information, ENTER No: 0271
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The SporTS BooSTer
GrowinG interest in the science of sports performance has opened new market opportunities. products catered to different kinds of exercise are now available, but scientific backinG on their claims would be essential to Gain customers’ confidence. by John Brewer, professor, university of bedfordshire ExErcisE scientists have known for many years that the two main challenges facing the majority of people involved in sustained sport and exercise are a loss of energy, and a loss of fluid. While the Ancient Greeks relied heavily on a diet of protein rich foods, in the assumption that these would replace energy lost during exercise and enhance the quality of the muscles, scientists now know that the primary fuel for most sporting activities is in fact carbohydrate stored in the body as a substance called glycogen, found in the liver and muscles. While glycogen is a readily available fuel for both endurance and high intensity activities, for example, marathon running and high intensity sprinting that are common in games such as soccer and handball, the body’s stores of glycogen will only last for around two hours of moderate intensity exercise. After that, the body has to rely upon its less efficient stores of fat to provide energy at a slower rate, which results in fatigue. Studies undertaken across a range of sports and environmental conditions have shown that a loss of fluid as a result of sweating during exercise, can quickly impair performance. Sweating is essential, since it is the body’s main defence mechanism against a dangerous rise in core temperature.
Sweat rates of up to four litres per hour have been recorded (although rates of one to two litres per hour are more common) in conditions where the exercise or sport is intensive, and particularly when conditions are hot and humid. DehyDration There is strong evidence to suggest that when dehydration—as a result of a loss of body fluid—exceeds two percent of body weight, both physical and mental performance will start to suffer. For an individual weighing 75 kg, a two percent weight loss is equivalent to 1.5 kg, or 1.5 litres of sweat, which can be easily ‘achieved’ in less than an hour when sweat rates are moderately high. The early awareness of the importance of fluid and fuel as a means of sustaining performance was initially focused on endurance sports, such as long distance running and cycling. These sports place an obvious major challenge on the cardiovascular system, creating high rates of energy and fluid loss. In recent years, scientists have shown that other sports can also place a significant challenge on the body’s energy and fluid stores, including many team sports. As a result, athletes and coaches have become
increasingly aware that any small differences that can be made through the consumption of drinks to replace either fluid or energy before, during and after training and competing, can be the difference between success or failure and winning or losing. Development of SportS DrinkS Turn the clock back 100 years or so and the main fluid consumed during sports was either water or alcohol. The former, the most natural source of fluid, is an obvious means of replacing fluid lost from sweating. The latter, used more as a means of dulling the pain of intensive effort, has long been discarded as a sensible and effective method of rehydration for (most!) sportsmen and women. Water was, and still remains, a valid means of replacing lost fluid, especially for individuals who are only
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exercising for moderate amounts of times and who may also want to lose weight. Crucially, however, sweating also results in a loss of essential electrolytes, in particular sodium and potassium, which if left unchecked, can disrupt the function of the muscles and may possibly lead to muscle cramps. In countries where the debilitating effects of diseases such as cholera included dehydration and loss of life, it was found that adding small amounts of electrolytes to water would actually improve the rate of fluid absorption and combat dehydration. The presence of electrolytes in a drink, particularly sodium, has been shown to increase the rate of transport of fluid across the gut membrane into the body, thus enhancing the rate of fluid absorption and combating dehydration.
Therefore, in the 1970s, scientists and manufacturers started to apply the science underpinning the drinks used to fight dehydration during illness, to the design of products aimed at fighting dehydration during sport and exercise. At the same time, muscle biopsy studies, taken from athletes taking part in a range of sporting activities, were revealing the importance of
iSotonic, hypotonic & hypertonic At the forefront of this market is the sale of isotonic drinks—sold with a concentration of carbohydrate and electrolytes that optimises absorption of the fluid from the stomach to the gut and subsequently through the wall of the intestine into the body tissues. The carbohydrate concentration of isotonic drinks is normally between four to eight percent, or four to eight g of carbohydrate per 100 ml of fluid. Of course, there are many occasions when energy replacement during sporting activities is not essential. For example, when exercise lasts for less than 90 minutes or when an individual is exercising to promote weight loss. The body’s reserves of
Wong Mei Teng, Kuala Lumpur, Malaysia
West Point Public Affairs
glycogen in both sustaining performance and offsetting fatigue. While diet was seen as one means of providing the carbohydrate required for conversion into muscle and liver glycogen, solid foods are often impractical and unpalatable, and have minimal impact on exercise-induced dehydration. As a result, scientists began to investigate the optimal concentration of carbohydrate within a sports drink that would quickly provide energy needed for sport and exercise. This knowledge, combined with an insight into the importance of electrolytes, helped to create the multi-million dollar industry that now sells sports drinks across the world.
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gwaar
role to play, protein replacement during exercise is not performanceenhancing and as such, are not essential before or during exercise. There are, however, scientific studies which suggest that consuming high concentrations of protein during the post-exercise phase may help to boost the recovery process and the development of muscle strength, particularly after resistance training. Other studies are showing that a combined protein-carbohydrate drink after exercise enhances recovery and the body’s re-synthesis of muscle glycogen.
many manUfactUrerS of SportS DrinkS will inveSt SiGnificant of their proDUctS, which haS Been Shown to enhance flUiD A better alternative is to use hypertonic drinks as part of a recovery strategy to replace carbohydrate stores after exercise. Some of them are carbonated, but carbonation is not ideal for drinks designed to enhance sports performance, simply because the feeling of ‘bloating’ can reduce the desire to replace the required volume of fluid. protein ShakeS There is an increasingly large market for the manufacture and promotion of protein drinks—often in the form of powdered ‘shakes’ for sportsmen and women. While these certainly have a
Michael Ocampo, San Francisco, US
glycogen are sufficient to meet the energy requirements of most activities of this duration, although dehydration can still be an issue. To meet this demand, many manufacturers have produced hypotonic sports drinks—these still contain electrolytes to promote the transfer of fluid through the gut wall, but a lesser concentration of carbohydrates and hence, fewer calories. Hypotonic drinks normally have a carbohydrate concentration of around two percent or less and are best used in environments when hydration, not energy replacement, is the primary goal. Of course, water is the ultimate hypotonic drink and it would be wrong not to recognise the role of this most natural of fluids as a means of rehydrating. Drinks with a higher carbohydrate concentration (above eight percent) are known as hypertonic energy drinks and are not sports drinks. Their carbohydrate concentration is too high to promote rapid energy absorption during exercise and their consumption runs the risk of sickness and stomach upset if consumed during vigorous exercise.
Sports and energy drinks containing caffeine are promoted and used widely. However, the association of the word ‘energy’ with caffeine is misleading, since caffeine itself contains no calories or energy value. caffeine DrinkS Caffeine is a stimulant and as such, it gives the consumer a mental ‘boost’ and a feeling of extra energy and alertness. Therefore, drinks containing caffeine may be of more value in sports where focus, concentration and co-ordination are crucial. High concentrations of caffeine are known to have a diuretic effect on the body, increasing urine production, which can be detrimental during sporting activity. Many manufacturers of sports drinks will invest significant sums to refine the taste of their products, which in some studies has been shown to enhance fluid consumption. Clearly, when individuals are involved in activities where high sweat rates are prevalent, encouraging appropriate fluid consumption is important. However, in situations where
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sweat rates are low, excessive fluid consumption can result in a condition known as hyponatremia, where the body tissues become ‘flooded’ with excess fluid. Side effects include a loss of muscle function, coordination, nausea and collapse, which can have serious and potentially fatal consequences. The use of low calorie sweeteners, such as aspartame, is common in many sports drinks. These are used to ensure that palatability is retained, without compromising the carbohydrate content of the product, which would otherwise need to be increased. While there are those who would cite research suggesting the potential harm of sweeteners, this remains an area of controversy and the levels found in sports drinks are well below the minimum recommended by food regulatory authorities.
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proDUct claimS The growth of the internet has enabled many products to be sold to a global market. Unfortunately, this has opened up the opportunity for sales of sports nutrition products to less scrupulous manufacturers, who are often making claims about the efficacy of their products that have not been proven by good science. Worse still, they may contain products which are harmful, and banned by food regulators and the World Anti-Doping Association (WADA). Recently, in the UK, a marathon runner died after consuming a sports drink towards the end of a race, which was subsequently found to contain the banned substance DMAA, raising awareness of the need for appropriate regulation and informed decision making for consumers. Sports drinks can play a major role in enhancing performance during a range of sports and exercise activities. By definition, all will contain fluid, which can offset dehydration, but other ingredients, particularly carbohydrate and electrolytes, will enhance the efficacy of the product and can be changed to reflect the need-state for which the drink is designed. With the growing concerns over product claims, consumers would be more wary of products with extravagant claims that have no scientific backing and the purchase of products from unregulated sources, where the brands cannot be verified.
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Lubrication For Greater QuaLity
Lubricants may be vitaL for machines to function properLy, but they aLso have a huge effect on quaLity controL and a company’s bottom-Line. by MaNjeSh BaBu, market manager, kLüber Lubrication münchen All the food product manufacturers know that the key to a good product is a good recipe. This applies both for the ingredients used in beverage, meat, bakery or dairy products and for the operating materials used in a plant. Using the right lubricant for the machineries in the food industry is not only essential for the smooth running of the machinery but also plays a vital role in avoiding contamination of food products. Choosing and implementing the right lubrication program will ensure that a plant operates more safely and efficiently, in addition to making it more profitable. One of the challenges that food manufacturers are facing today is to avoid contamination of food products during manufacturing, while making production processes as efficient as possible. One of the best practices followed in the industry is to use specially registered and certified lubricants so that the contamination risks in the plant are as low as possible. This control of contamination risks is the key focus area in the HACCP guidelines. There are many applications in the food industry such as agitators, blowers, mixers, fillers, ovens, compressed air and packing machines, where the lubricant used in components could come into contact with food products. The risk is of using a lubricant that is non-compliant with the regulatory standards of food machinery lubricants and using it for an application which comes in contact with the food product, thereby contaminating the food. NSF CertiFiCatioN There are several certifications that are relevant for lubricants in the food industry. Food
Lubrication contamination incidents Contamination incidents are often costly affairs leading not only to product recalls, but tarnished consumer confidence. By Sherlyne Yong
W
hile it is often tainted raw ingredients that come under focus, runoffs or leaks from machinery can form potential hazards as well. Below are some examples where food safety was compromised by contamination from non-food grade lubricants. 1998: Smithfield Packing of Kinston, North Carolina, had to recall 490,877 pounds of smoked boneless hams after some were exposed to gear lubricant. 1999: Coca-Cola Bottling Works in Tullahoma, Tennessee, recalled both glass and plastic bottles of Coca-Cola Classic after it was found to be contaminated with gear lubricant. 2000: Farmland Foods in Kansas City, Missouri had recalled about 86,000 pounds of sliced turkey after complaints that it caused intestinal discomfort and had an unusual colour and odour. It was later revealed that the turkey was exposed to non-food grade lubricants during processing. 2000: A mother in Stoke-on-Trent, UK, complained that a can of baby food from Heinz smelled of tar. It was found to be contaminated with mineral oil lubricant that may have came from a machine in the food manufacturing process or the can manufacturing process. 2002: A consignment of bottled soft drink ‘Big Thirst’ in Victoria, Australia, was recalled due to lubricant contamination. Food Standards Australia indicated that the lubricant may cause irritation if consumed. 2002: Milk powder manufacturer Arinco found contamination in about 1,100 tonnes of its milk powder after a customer in Thailand complained of a pale gray tint. It turned out that ½ to ¾ litres of lubricating oil seeped out due to a worn axle in a gearbox. This led to a large recall of several brands of milk powder across Asia. As evident in the Arinco case, a single contamination incident can literally have far-reaching effects. With increased globalisation and trade, today’s retail environment and supply chains are no longer localised or as straightforward as it used to be. Consequently, manufacturers must take more precautions to maintain the level of quality.
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machinery lubricants have to comply with the food regulations as listed by the certifying authorities. They have to be physiologically inert, should not have any taste or smell and should be internationally approved. Apart from this, food machinery lubricants also have to meet the following general technical requirements. Reduce friction and wear Protect against corrosion Dissipate heat and have a sealing effect
Historically, the United States Department of Agriculture (USDA), but now the National Sanitation Foundation (NSF), registers lubricants for use in the food industry. The lubricant manufacturer has to prove that all the ingredients used in its formulation are on the US Food and Drug Administration (FDA) list of allowable substances, in accordance with the guidelines of security Code of Federal Regulations (CFR) 21.
Control of contamination risks is the key focus area in the HACCP guidelines.
Gözde Otman, Istanbul, Turkey
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Shanghai Changlong induStrial EquipmEnt Co., ltd.
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Shanghai Changlong specialized in designing and researching various series of: Plate heat exchangers Plate type sterilizer for ice cream, fresh milk, yoghurt, beer, cream juice Tubular type whole set sterilizer units for fruit juice, tea beverage, aseptic milk, soymilk, ketchup Degasser units CIP cleaning system Stainless steel tanks and vessels etc Providing a chain of services including design, manufacturing, installation, commissioning and training etc. For the equipment and projects.
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Tubular Type Sterilizer
yenan1226@vip.163.com
3182
Plate Type Sterilizer
Enquiry Number
Plate Heat Exchanger
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MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
New StaNDarD For the Future Until now, a lubricant’s recipe and its intended use were the only items that were reviewed and regulated. However, the ‘ISO 21469—Safety of machinery—Lubricants with incidental product contact—Hygiene requirements’ certification program, is much more comprehensive and covers the manufacturing processes as well. ISO 21469 is the international standard for the hygiene requirements for the formulation, manufacture and use of H1 lubricants used in the food-processing and pharmaceutical industries. The NSF developed a certification procedure on the basis of ISO 21469, which includes annual inspection of the lubricants-producing plant by an NSF auditor to check strict adherence to hygiene requirements, preventing contamination during the manufacture of H1
Lubricant manufacturers have to ensure that the ingredients, plant and process where the product is made are all Halal or Kosher compliant before it can be certified.
cdotwright
DiFFereNt CategorieS oF NSF CertiFiCatioN NSF H1 lubricants are suitable for incidental, technically unavoidable contact with a food, beverage or pharmaceutical product. These lubricants may be safely used in applications where components could come into contact with food products. NSF H2 lubricants, on the other hand, are suitable for use in the food-processing, beverage and pharmaceutical industries, provided that contact with the food, beverage or pharmaceutical product is absolutely impossible. These lubricants are sometimes referred to as food-plant or food-machinery lubricants in the industry and may be used below the line. The distinction between these two designations—H1 and H2—is especially critical when dealing with issues of contamination and potential product recall. Many food-manufacturing plants are now using H1 lubricants for the complete production line, in order to reduce the risk of having the wrong lubricant being used in the wrong place, ie: using a H1 lubricant where H2 can be used. This can also result in lower stock inventory and lower costs. In addition to the above, there are also other categories like NSF 3H, NSF K1 and NSF HT1 for products that are used for different applications like release agents, cleaner and heat transfer fluid respectively.
Research Development and Engineering Command, Maryland, US
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lubricants. Product samples are taken on an annual basis and analysed for contamination. Even the lubricant packing, storage and use are evaluated during the audit. In order to get a plant certified under ISO 21469:2006, it may be necessary to make some changes in the manufacturing process, calling for heavy investments to enable compliance. To a food processing company, the ISO certification of a lubricant producer means that not only is a product certified, but the whole manufacturing process is also certified. This entire process ensures complete protection against contamination during lubricant manufacturing. halal & KoSher CertiFiCatioNS In addition to the NSF approvals, there are certain approvals associated with religious affiliations that are sought after for incidental food contact. The two key approvals are Kosher and Halal. For Kosher and Halal, manufacturers of lubricants should ensure that the plant and
Enquiry Number
3301
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HaLaL Lubricants—a stamp of approvaL ThE gROwINg MUSLIM COMMUNITy wORLDwIDE hAS LED TO A SUbSTANTIAL DEMAND FOR hALAL PRODUCTS, INCLUDINg ThAT OF FOOD gRADE LUbRICANTS. whAT MAkES A PRODUCT hALAL, AND whAT gUIDELINES DO MANUFACTURERS hAvE TO ADhERE TO? by Sherlyne yong
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ith an increased production of Halal foodstuff, food grade lubricant manufacturers have also started to explore the opportunities in this sector, especially in countries like Malaysia, Brunei, Singapore and Indonesia where halal food products are frequently manufactured. According to the Islamic Food Research Centre Asia (IFRC Asia), the process of halal certification for food grade lubricants is similar to other products, which requires the filling in
of an application form and following through a standard procedure. All products, inclusive of its ingredients and processing flow, have to be declared. The manufacturing plant must also undergo a compulsory desk audit and site inspection before the product can be approved as Halal. In addition, the product has to adhere to several guidelines which state that: 1) It must be free from non-halal animals, as listed in the Codex Alimentarius General
Guideline For the Use of the Halal Term CAC/GL 24-1997. 2) If a halal animal ingredient is used (slaughtered according to Islamic Law), it must be tanned or truly cleaned through washing, or any other methods of cleaning such as blowing, or being placed under sunlight. These guidelines might impose limitations on the variety of additives or thickeners that can be used in the food grade lubrication formulation, such as substances like alcohol
and by-products from non-halal animals (eg: pig, animals slaughtered in the name of anyone but God) are Haram (prohibited).
a gooD luBriCatioN prograM iMpaCtS oN the three BiggeSt pieCeS oF the BuDget pie —eNergy CoNSuMptioN, CoMpoNeNtS aND laBour. process where the product is made must be Halal or Kosher compliant, and the components or finished lubricant itself must be Halal or Kosher certified. The Jewish dietary laws are termed as Kosher and the Muslim dietary laws are termed as Halal. liFtiNg the BottoM-liNe Lubricants are a small part of the whole plant operating budget. However, the real cost benefit of a lubricant, which facility managers cannot see in the lubricant budget, shows up in other areas. A good lubrication program impacts on the three biggest pieces of the budget pie: energy consumption, components (spare parts inventory) and labour. If facility managers are using the right lubricant, which extends the duration of relubrication intervals, they can save on maintenance personnel’s time, because
they do not have to lubricate the machines as often. Facility managers also save money when it comes to spare inventory, because components last longer. This saved capital can then be used for other projects. Meanwhile, energy efficiency is something which is important to everyone. When using a high-quality specialty lubricant, facility managers not only drive up efficiency, they also see a decrease in the amount of energy needed to operate the overall facility. Through these factors, it can be seen that food grade lubricants play a role in contributing towards a safe and hygienic processing facility. This in turn benefits users, not just with lower contamination risks, but also with time and budget savings. For more information, ENTER No: 0280
Enquiry Number
3334
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FOOD GRADE LUBRICANT:
THE SMOOTH OPERATOR
FOOD PROCESSORS AND PLANT OPERATORS HAVE TO USE THE RIGHT LUBRICANTS OR RISK COSTLY RECALLS AND TARNISHED REPUTATIONS.YET, THE SUITABILITY OF A LUBRICANT HINGES ON A MYRIAD OF FACTORS THAT INCLUDE INGREDIENTS, FUNCTION AND ITS PROCESSING ENVIRONMENT. BY sherlYNe YoNg
WITH an ever increasing focus on food safety, food manufacturers are taking additional measures to create a safe and hygienic environment during processing. One direct result of this is the inclusion of secondary processes and peripherals when reviewing how safe an environment is. For instance, the focus does not only revolve around ingredients or points where direct contact with food occurs. Instead, it is extended to potential contact points, and for some, the entire facility is made food-safe just in case accidental contamination occurs. This in turn has driven the adoption of food grade lubricants, which are designed specifically for use in food and beverage (F&B) processing and packaging. There is always the possibility that oils and greases used for maintaining machinery like seals and gear boxes, conveyor belts, chains, hydraulics or refrigerators could drip or leak into food items during processing. In general, the use of food grade
lubricants is encouraged as it prevents the need for product recalls when incidental contact occurs. Contamination incidents can be extremely costly, both in terms of recalling products and opportunity costs, but more importantly, with the loss of consumer confidence as well. Such scandals create negative branding and can cause companies to lose their market share. For instance, the horsemeat scandal in the UK has led to consumers reconsidering purchases of processed beef products. A ComRes poll has revealed that 31 percent of those surveyed have stopped eating frozen ready-to-eat meals due to this incident. Meanwhile, in an example of how it is possible for seemingly innocuous sources to cause contamination, Genetic ID Europe, a G e r m a n l a b o r a t o r y t e s t c o m p a n y, found several samples of halal food to be contaminated when animal fat-based lubricants used for producing the paper packaging were leached into the food product.
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Benjamin Earwicker, Idaho, US
certified for use The standards for food grade lubrications and the designations for which it can be categorised were first initiated by the US Department of Agriculture (USDA), but certification and compliance duties have now been passed on to two third party certification bodies—NSF and InS. Food processors and manufacturers have
tokyofoodcast, Tokyo, Japan
more thaN food grade Just as applications in the F&B industry are widely diverse, the same can be extended to food grade lubrications where different formulations exist depending on what it is used for. Some machinery commonly used for large scale food processing include components, such as pumps, mixers, tanks, hoses and pipes, chain drives, as well as conveyor belts. When choosing a suitable lubricant, users should consider performance features such as fluid life, wear protection, antimicrobial protection and its suitable temperature ranges. For instance, it should be able to protect surfaces from factors like corrosion, wear, friction, heat and deposits, while providing a certain level of pumpability, oxidation stability, hydrolytic stability, and thermal stability. Some users may also require the lubricant to be resistant to degradation, especially when placed in contact with certain food products, chemicals, bacteria or water. In addition, some of the newer equipment designs that have greater velocities and temperatures can affect food grade lubricants as well, such as smaller oil sumps creating a higher stress on lubricants. While the functions expected of food grade lubricants are similar to its non-food grade counterparts, a lot of ingredients that fulfil those requirements are not allowed in food grade lubrications for safety reasons. That is a challenge that manufacturers have to work around, along with the need to ensure that the lubricants are not only food grade, but also hygienic and produced in a clean environment that is free of contaminants.
Alex Proimos, Sydney, Australia
It is therefore important to consider the entire food processing chain when reviewing safety procedures.
3H lubricants are suitable for direct contact with food, and can be used for parts like blades in mincing machinery.
long been encouraged to use food grade lubricants, especially those certified as H1, as the US Food and Drug Administration (FDA) has clearly indicated a zero tolerance for nonfood grade lubrication contamination. It is illegal to sell food that has been adulterated with alien components, but it is considered harmless if food grade lubricants are ingested in quantities that are below 10 parts per million (ppm). Food grade lubricants are broken down into three main categories that are based on the likelihood of food contact. It is important to note that while three different designations—H1, H2 and H3—exist for food grade lubricants, only one is suitable for contact with food. H1 lubricants are approved for use in food processing environments where there is a possibility of incidental food contact, and may be composed of one or more approved basestocks, additives and thickeners. On the contrary, H2 lubricants are not for contact with food, but used on equipment and machine parts in locations where there is no possibility for the lubricated surface or lubricant to contact food.
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Ryan Weis, Missouri, US
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Nate Grigg, Utah, US
0.15 percent of the bakery product (as stated under 21 CFR 172.878). This is in most cases straight base oils, with no additives.” Mark Phang, technical manager at Tecsia Lubricants, also added that “such lubricants can also be used as food additives. These products are used on grills, loaf pans, cutters, boning benches, chopping boards or other hard surfaces in contact with meat and poultry food products to prevent food from adhering during processing.”
Nsf aNd iNs are the two assessiNg Bodies for food grade luBricaNts.
Due to the low risk of contact with food, H2 lubricants are not bounded to a defined list of acceptable ingredients and are essentially like any other industrial lubricant. However, they cannot contain heavy metals like arsenic, antimony, cadmium, lead, mercury and selenium, nor can they contain carcinogens, mutagens, teratogens or mineral acids. Meanwhile, H3 lubricants refer to soluble oils that are used to clean and prevent rust on hooks, trolleys and other similar equipment, but it must be wiped off before the equipment is used and contact with food is not allowed. 3H lubricants belong to another category that often gets confused with H3 lubricants. The difference between the two is that unlike H3 lubricants, 3H lubricants are suitable for direct contact with food. They can be used for lubricating machine parts like blades in mincing machinery or bearings. According to Andre Adam, global sales director at Fragol, 3H lubricants are typically “mould release agents, like those used in the bakery industry. The maximum level of lubricant in the food stuff is not to exceed
Basestocks & additives H1 approved lubricants can either be biobased (natural), mineral or synthetic, depending on the oil base used, as long as it is in the list of approved food safe ingredients. Base fluids typically make up 90 to 99.5 percent of a lubricant formulation, said John Sander, VP of technology at Lubrication Engineers. He shares that mineral oils qualify as natural occurring base fluids, “because crude oil is taken from the ground, heated and separated into factions.” Fluids from vegetables and animals are also from natural sources, but they undergo secondary processes to remove undesirable parts. Some common mineral oils used in H1 lubricants are technical white mineral or USP type white mineral oils, which are highly refined, colourless, odourless, tasteless and do not leave stains. Synthetic lubricants on the other hand, are chemically converted even though their raw materials are derived from naturally occurring substances.
ASIA PACIFIC FOOD INDUSTRY MARCH 2013
Frying Oil Filter
Separate the suspending particles and impurities Reduce the oil acid value and prevent oxidation
Extend the shelf-time of the fried food WWW.CHINAOILFILTER.COM Sunshine F&P Machinery Co.,Ltd. Tel:+86-20-34528332/34529382 Fax:+86-20-34528982 E-mail:Sales@chinaoilfilter.com
2874
While three different designations exist for food grade lubricants, only H1 is suitable for incidental contact with food.
Extend the life-cycle of frying oil
Enquiry Number
Pasi Pitkanen, Finland
wheN to use what Explaining that lubricants are divided into groups of one to five according to the most commonly used groups, Mr Adam shared that in general, oils from group four onwards are considered synthetic, although some might start from group three. Users might opt for lubricants from group three and onwards if a mineral lubricant cannot perform at a given application. Additives and thickeners can also be blended with base oils to enhance the lubricant’s performance, especially under demanding food processing work environments. Additives may include antioxidants, corrosion and rust inhibitors, but are limited by regulations (21 CFR 178.3750). There is also a limitation to the volumetric amount of additives that can be added, which makes getting the right mix or formulation all the more important. While mineral base fluids can be utilised for general applications, synthetics take centre stage when applications require a customised lubricant. Nonetheless, the choice of lubricants will ultimately depend on the environment that it will be used in. “There are many factors that can have an impact on the selection of the lubricant, not only the base oil, but also the additive selection,” said Mr Adam. This includes factors like temperature, loads, aggressive gases, the presence of water, contaminants, speed, lubricant quantities, miscibility, types of metals, paint seals, packing material, as well as cost and availability.
Phil and Pam Gradwell, Culcheth, England
“This synthesis process often results in a very unique lubricating base fluid. Each synthetic base fluid has its own strengths and weaknesses that dictate the resulting type of lubricant formulation,” Mr Sander reveals. For instance, polyalphaolefins (PAO) have greater oxidation stability and a wider range of operating temperatures as compared to while mineral oils. Meanwhile, polyalkylene glycols (PAG) are used in high temperature applications and favoured for its ability to provide lubrication even when water is present. It also leaves less residue behind.
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
David Flores, Harrisburg, US
1. The manufacturer submits details such as product name, manufacturing locations, container size and shelf life, along with completed risk assessment document. 2. The assessing body will then review the product details, including a list of ingredients, their suppliers, and the acceptable range of those ingredients in the finished product. The products will be grouped into classes based on their chemical makeup, which helps to reduce the amount of compliance testing required. Like the H1 classification, ingredients must be from the list of known food-safe products (eg: 21 CFR 178.3570). 3. An onsite audit of the lubricant manufacturing facility will be conducted by the assessing body, to review recordkeeping, quality control policies and procedures, overall good manufacturing processes (GMP), and to collect product samples. The manufacturer’s hygiene risk assessment protocol will also be reviewed and verified. 4. The fourth step requires a representative baseline to be established using Fourier transform infrared (FTIR) analysis. Samples will be taken from various manufacturing batches and repackaged products to ascertain that the manufacturer has adequate control over the process. Future samples will also be compared to the baselines to ensure continued quality control compliance and formulation stability. 5. Manufacturers can then opt for accredit certification. In the US for instance, the American National Standards Institute (ANSI) provides certification based on the assessing body’s findings. 6. To retain the ISO 21469 certification, manufacturers must update their risk assessment policy. There will also be an annual unannounced audit at each facility, during which product samples will be collected and expected to match the product baselines that were established during the initial certification process.
Klaus Post, Aalborg, Denmark
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StepS to FEATURES Achieving iSo 21469 certificAtion
The ISO 21469 looks beyond the ingredient list to also deal with the cleanliness and contamination limitation of lubricant manufacturers.
greater focus oN eNviroNmeNt In today’s context, having H1 approved lubricants no longer makes the cut for food safety. Other factors like hygiene and potential contamination risks matter as well, which eventually led to the birth of ISO 21469:2006—essentially a HACCP approach for H1 lubricants. This certification standard deals with the cleanliness and contamination limitation of H1 lubricant producers, and looks beyond the ingredient list to include the manufacturing environment and level of quality control, in the areas of manufacturing, distribution and storage. Currently, H1 is the only registration available for lubricants approved for incidental food contact. Manufacturers need only ensure that components used are approved. “A less responsible producer could produce H1 lubricants for incidental food contact without taking proper hygiene measures to ensure cleanliness or correct administration on traceability,” said Mr Adam. The ISO 21469 on the other hand, assures customers that proper hygiene measures have been taken. The ISO system requires audits to be performed on the lubricant formula and plant, which can be a costly and time consuming affair that is solely in place for the consumers’ benefit Mr Sander added that “the benefit to the end users is that they know that a third party auditor has evaluated the lubricant plant’s processes, as well as the product formulas, therefore holding the plant accountable for producing products safe for incidental food contact.” While not compulsory, having a sound HACCP plan will also benefit food grade lubricant manufacturers. Such a plan, according
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Enquiry Number
6052
Watershed Post
during processing. Last but not least, the sixth principle requires operators to establish procedures that can validate the HACCP plans. Operators should be able to determine if their HACCP system is adequate and working as intended. Some actions include a review of existing plans, CCP records, critical limits, as well as microbial sampling and analysis. A HACCP plan helps operators maintain Once a plan is developed, it does not quality control. mean that it will be set for life. Rather, it should be an ongoing process that is constantly being refined and improved on for greater effectiveness. creatiNg a haccP PlaN Likewise, the categorisation and review of food grade Despite using the best food grade lubricants, contamination may still occur if the food production facility lacks lubricants should also be an ongoing process where sound design and maintenance. Users of food grade lubri- improvements are continuously made to reduce confusion. For starters, the use of ‘food grade lubricants’ as a cants are therefore encouraged to adopt the seven HACCP principles, the first step of which is to identify critical con- term should be tightened. Often times, it is used loosely for products that are in actual fact, unsuitable for contact trol points (CCP). This includes conducting a hazard analysis and iden- with food. This in turn, could lead to misconceptions and tifying potential hazards and preventive measures. For safety gaps that will eventually undermine the quality of instance, Mr Sander has suggested that food manufactur- the food industry as a whole. ers consider whether the lubricated part is above or below For more information, the food preparation area before deciding on whether to ENTER No: 0281 use a H1 lubricant. Meanwhile, Mr Adam mentioned that some operators prefer using H1 lubricants throughout the plant, to eliminate risks of using the wrong lubricants in sensitive areas. Vacuum – the best way to convey materials! He added that “one of the most basic actions could be as simple as having dedicated cans for topping up lubricant in the machines. Colour coding of filling cans with lubricant points can also help avoid cross contamination.” Other preventive measures include locating oillubricated equipment further away from critical Advantages of Piab vacuum conveyors: production areas, ascertaining that lubricant properties • Simple to install • Dustless conveying match their use, and that containers are used for only • New COAX® cartridge pump one lubricant. • Low noise level The second step is to establish critical limits for • Minimum maintenance each control point, such as making sure that machinery • Handle powders and granules • Option of 304L or components are not over or under lubricated. This is 316L stainless steel followed by the third principle of establishing monitoring • Option of pneumatic pump or blower requirements for the set CCPs. Monitoring is integral in • Approvals: FDA, USDA, 3A, ATEX ensuring that the process is under control at each point. Thereafter, the fourth step sets out to establish corrective actions in the event that deviations from the established critical limits occur. These measures must be specified in the plan, which are in place to prevent harmful or contaminated products from entering the market. The fifth principle calls for record keeping procedures, and for all plants to maintain certain documents such Piab Asia Pte Ltd 4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625 as its hazard analysis, written HACCP plan, records Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com that document the monitoring of CCPs, critical limits, www.piab.com verification activities, as well as the handling of deviations to Mr Phang, will prevent contamination as manufacturers develop and implement safety measures along with a system to intercept potential contamination points. It will also ensure that H1 lubricants are manufactured according to safe, accurate and organised procedures, with correct labelling and the immediate removal of damaged packaging.
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Hungry For Security
WitH rising Food prices, eFForts in improving Food security Have to take precedence For tHis Will directly aFFect areas like employment, education, environment and tHe eventual Future oF Humankind. By SHerlyne yOng
Staving Off Hunger The need for food security is more pressing than before, especially when the world population is expected to grow from seven to nine billion by 2050. Its importance has been highlighted by Laurie Garrett, senior fellow for Global Health at the Council on Foreign Relations, who will also be touching on the topic as a speaker at the upcoming World Health Summit Regional Meeting—Asia. “Food security means you have food. You have access to it, you have no famines and it is affordable. If you don’t have that, people die and their health deteriorates,” she said. Yet, the prices of most basic foods are constantly increasing. Statistics from the FAO has shown that the Food Price Index has increased by more than twofold, from 90.4 in 2000 to 209.8 as at January, 2013. While prices decline periodically, they never return to the baseline, creating a problem of affordability. There are five main factors causing the rise in food prices, which Ms Garrett has identified as speculation in food
commodities or futures, country hoarding, biofuels, a growing middle class, and overall population growth. riSing fOOd PriceS For starters, the volatility of the global speculation market has caused investors to speculate in corn and wheat futures instead. “The volume of speculation investors has gone up logarithmically in the last decade, because they’re looking for a safe haven for their investments,
OliBac, France
Hunger played an important role in the Millennium Development Goals (MDG) that the UN set in 2000, with one of the targets aiming to halve the proportion of hungry people worldwide by 2015. This trajectory is likely to continue, as evident in a recent consultation involving the Committee on World Food Security that urged for the eradication of hunger, food insecurity and malnutrition. According to a UN Global Compact report, the food and agriculture industry accounts for 10 percent of the global gross domestic production that was worth US$70 trillion in 2011, while 38 percent of the land is dedicated to agriculture. This industry involves millions of businesses and is also the central means of employment for a large bulk of the world population, of which farming is the main starting point. As such, sustainable efforts in this area are integral for boosting economic stability, quality of life, employment and environmental health.
safer than a volatile real estate market, or general stock markets,” revealed Ms Garrett. Elaborating on the relationship between protectionist measures and food prices, she added that the 2007 and 2008 food crisis was a result of India and Vietnam hoarding their rice supplies and imposing export caps. This sent prices skyrocketing, and “the result was a man-made, artificially manipulated price indicator that was way out of reach for hundreds of millions of people.” Meanwhile, the growing focus on energy efficiency has also diverted the supply of agricultural crops to biofuels development. For instance, 40 percent of corn crops in the US are used for that purpose. This has led to a decrease in the availability of arable land for food crop production. The growing middle class population, most noticeably in China and India, has led to greater prosperity and in turn, greater caloric intake and meat consumption. “Meat production, whether you’re talking about chickens or cows,” as Ms
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Ryan Lea, Mareham-Le-Fen, UK
increaSed meat cOnSumPtiOn HaS Placed a larger StreSS On baSic grainS and water SuPPlieS.
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Garrett explained, “puts far more stress on basic grains and water supplies than vegetarian production. A lot of the food inflation is related to trying to accommodate basic agricultural meat production.” This is primarily caused by the use of supplies for animal feed rather than direct human consumption. Lastly, food prices are further exacerbated by the growing human population, which has strained and limited the amount of arable land and water supplies available—all necessities for growing basic foods. a SHared effOrt While mitigation efforts may seem like a task geared towards the various governments, food security is an issue that involves all stakeholders within the food industry, including food producers, manufacturers and retailers. These stakeholders can promote food security by focusing on sustainable production while reducing food loss and wastage. While sustainable sourcing requires adherence to social, economical and environmental standards, it will essentially conserve important resources like land and water for future food production. The private sector is also encouraged to source their ingredients from smallholder farmers, many of whom are among the world’s poorest. Working with smallholders will help link them to global markets, and create an integration that will eventually increase production, balance out supply and demand, and lessen price pressure in the process.
Smallholders often lack resources that can maximise their yield, reduce crop losses and improve quality. Long term investments from the private sector can help with the acquisition and implementation of technology like ICT applications, irrigation systems and mechanised processing equipment, while imparting knowledge on new, innovative production methods. The FAO has found that 95 percent of food losses in developing countries are unintentional and a result of financial, managerial and technical limitations in harvesting techniques, as well as storage facilities, infrastructure and packaging and marketing systems that have insufficient capabilities. As such, access to these resources will greatly reduce food loss while enhancing the capabilities and productivity of smallholders. Meanwhile, the responsibility is also on food manufacturers and retailers to reduce food wastage, large quantities of which happen due to inefficient practices such as inappropriate storage or uncontrolled portion sizes, in addition to a greater emphasis on appearances and confusion over expiry date labels. At the heart of it, food security is an issue that affects the basic survival of humans. While governments play an influential role in facilitating trade movement and regulations, the responsibility is also on the private sector to invest in sustainable food production. For more information, ENTER No: 0282
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MIHAS The global halal market is estimated to be worth more than US$2.3 trillion and the value of the halal food sector is reaching US$700 billion annually. MIHAS Where KLCC Country Kuala Lumpur, Malaysia Date April 3-6, 2013
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In 2012,tHe expo recorded totAl SAleS of over rM340 MIllIon (US$109.54 MIllIon)
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Malaysia Halal Week returns from April 3-6, 2013, at the Kuala Lumpur Convention Centre (KLCC) in Malaysia. Making its 4th appearance, the show will be renamed ‘World Halal Week, Kuala Lumpur Malaysia 2013’. The event will welcome business leaders, government agencies, scholars, entrepreneurs and industry players to congregate and collectively discuss, deliberate and plot the direction of the global halal market, while creating new and innovative technologies for the industry. This government and private sector collaboration aims to strengthen international trade links
and create innovations within the industry to further expand the halal industry and reach out to the 1.8 billion Muslims worldwide. The show will start with the WHW Conference that is organised by the Halal Industry Development Corporation, in collaboration with IHI Alliance. The two-day conference will focus on deliberating issues and sharing new advancements in halal research, innovation and its applications in business. With ‘Halal Economy’ as the theme, the conference will also feature forum, exhibition and research commercialisation. Participants can look forward to interact and
discuss with scientists, researchers, academicians, business leaders as well as exchange ideas on research findings, emerging technologies, trends, issues and challenges in the global halal industry. This year marks a significant milestone in the Malaysian halal industry as the expo celebrates its 10th anniversary with the theme, ‘A Decade of Excellence’. In 2012, the expo recorded total sales of over RM340 million (US$109.54 million) and it will make a return this year on April 2 at the same event venue. __________________ Enquiry No: 0290
CMY
K
www.worldoffoodasia.com/www.thaitradefair.com
Savor the Best in Asia 22. - 26.05.2013 IMPACT Exhibition Center Bangkok, Thailand THAIFEX - World of Food ASIA covers • Food & Beverage featuring HALAL & ORGANIC Food • Foodservice • Food Technology • Retail & Franchise Reserve your
Roasters’ Choice Award
2013 - we extend our warm welcome to the Indochina Teams from Cambodia, Laos, Myanmar and Vietnam. The competition will be opened to regional teams from the Asia Pacific region.
The Asia-pacific region has become one of the most important coffee growing regions in the world due to its tropical and subtropical climates making it an ideal environment to grow coffee. Some of the most unique and highly desired gourmet coffee beans in the world are produced from this region.
• 500 contestants • 20 judges (7 WACS endorsed judges) • Featured category – Mekong Culinary Challenge • New category – World Ocean Seafood Culinary Challenge Endorsed by internationally recognised World Association of Chefs Societies (WACS) and supported by Thai Chefs Associations (TCA), Thailand Ultimate Chef Challenge will bring you a larger and more impressive competition. If you are up for the challenge, join us to display your culinary skills at the next Thailand Ultimate Chef Challenge!
In 2013, THAIFEX-World of Food Asia will host the inaugural Roasters’ Choice Award. Top international and local judges will be invited to examine, grade and crown the Best Coffee Bean from Asia at Roasters’ Choice Award. The first official collaboration with Barista Association of Thailand is set to create greater industry awareness in the growing Coffee business in Asia. The award is open to contestants from Asia Pacific. Meet and learn more about the best coffee bean producing countries in the Asia region. Source for quality coffee bean and build new business relationships. Find out more at www.worldoffoodasia.com.
Jointly organized by Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg
The Thai Chamber of Commerce
3341
Thailand Ultimate Chef Challenge
Enquiry Number
2013 EVENT HIGHLIGHTS
booth now!
EXHIBITION & EVENTS 72
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
Preview:
IFFA
One of the main trends in the meat-processing and packaging industry continues to be using automatic machines for greater efficiency. Another important subject is traceability along the meatprocessing chain, which is vital for safety and quality management. IFFA Where Messe Frankfurt Country Frankfurt, Germany Date May 4-9, 2013 The international meat industry will get together at IFFA in Frankfurt, Germany, from May 4-9, 2013. A total of around 950 exhibitors from 47 countries will be attending the show and presenting their innovations across over 100,000 sq m of exhibition space. The show is expected to attract 58,000 visitors.
Products and technologies for the entire meat-processing chain—from slaughtering and dismembering to processing, packing and sales—will be showcased in seven exhibition halls. At Hall 4.1, the ‘Trend Butcher’s’ special show will see suppliers presenting their concepts and business ideas for the sales area. The main subjects to be covered include new packaging and packaging
products can be found in Hall 8.0. Companies will be presenting products from the segments of ingredients, spices, additives, intestines and packaging materials at Hall 4.0. One of the highlights of the show is the debut of the International Meat Vision Congress with gala evening and awards ceremony on May 3, the day before the exhibition officially opens. An initial, interdisciplinary
Products And technologIes For the entIre meAtProcessIng chAIn wIll be showcAsed In seven hAlls. aids, innovations in the fields of communication, labelling, training and further education. The segment will also feature a new international quality competition for products in cans and jars, which takes into account the trend towards convenience food. Hall 11.0 and 11.1 are included for the first time, where exhibitors f ro m th e f i el d s of p ackagi n g technology and measuring and weighing technology will present their products. Manufacturers from the segment of slaughtering and dismembering will be accommodated in Halls 9.0 and 9.1, while a range of processing
section will review sustainability in the meat-processing sector. Against the backdrop of increasing globalisation and changing social values, experts will discuss the strategies and problems of sustainable concepts. Subsequently, two concurrent forums will spotlight international subjects, such as ‘Russia and Europe: Closeness for Sustainable Relationships’, presented in German and English, as well as national issues, such as the 2013 survey entitled ‘What companies invest in sustainability’, presented in German. _______________ Enquiry No: 0291
Enquiry Number
3210
EXHIBITION & EVENTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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Preview:
SIAL CHINA With concerns over the domestic food industry, China’s middle class is increasingly turning to imported products. The international food culture is growing especially in the bigger cities, such as Beijing and Shanghai, with many gaining a strong interest in foreign food seen on TV, movies and the internet. SIAL China Where Shanghai New International Expo Centre Country Shanghai, China Date May 7-9, 2013 SIAL China 2013 will be held at the Shanghai New International Expo Centre in Shanghai, China, from May 7-9, 2013. The show expects to receive over 46,000 professional buyers and visitors. Over 2,200 exhibitors have already confirmed their attendance and the show will feature more than 40 international pavilions occupying
try Association, revenue of imported food in China is growing at 15 percent per annum. By 2018, China is projected to become the world’s biggest food import country with an estimated market value of over RMB4.8 trillion (US$770.88 billion). This year, the show will include 14 product zones, including tea and
at the exhibition at the 6th edition of La Cuisine. SIAL Innovation will return for its 9th edition, offering exhibitors a platform to showcase their products and communicate on food innovations. The area is expected to welcome more than 70 percent of visitors. More than 14 high level confer-
by 2018, CHINA IS projeCted to beCome tHe worLd’S bIggeSt food Import CouNtry wItH AN eStImAted mArket vALue of over rmb4.8 trILLIoN (uS$770.88 bILLIoN). over 85,000 sq m of exhibition area. Singapore, Indonesia, Switzerland, Belgium, the Republic of Lithuania, Columbia and Ecuador will be making their debuts at the show, while the US, France, Australia, Italy, Spain, South Africa and over 10 other national pavilions will be doubling their sizes. According to the US Food Indus-
coffee, wine and spirits, organic, dairy, seafood, fruit and vegetable, chocolate, meat and halal, and four dedicated events. International chefs from China, France, Hong Kong, Macau, Korea, Thailand, Vietnam, Singapore, Turkey and the US will demonstrate their culinary skills using products available
ences hosted by industry experts will be held in the 2nd edition of the Hospitality & Retail Forum. Wrapping things up, the 2nd edition of Chocolate World will present high-end chocolates from international brands. ___________________Enquiry No: 0292
Enquiry Number
3319
EXHIBITION & EVENTS
MARCH 2013 ASIA PACIFIC FOOD INDUSTRY
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Preview:
HOFEX With accelerating competition, hoteliers are in search of distinctive products and designs to stay ahead. The trends are to go green, high-tech and create a sense of luxury. HOFEX Where Hong Kong Convention and Exhibition Centre Country Hong Kong Date May 7-10, 2013
HOFEX will return to Hong Kong Convention and Exhibition Centre from May 7-10, 2013. With an increase of 23 percent in exhibition area, the fair will occupy a total of 60,000 sq m. Over 1,900 exhibitors, including 40 national pavilions from Italy, Spain, Germany, the UK, the US, Brazil, Australia, New Zealand, China and Singapore, will come together to showcase their products. The show will feature two main segments. The food and drink category will include bakery, non-
alcoholic beverages, processed food, coffee and tea, fresh products, frozen food, health products, ingredients and essences, poultry and meat, seafood and wine, spirits and beer products. The hospitality equipment c a t e g o r y w i l l f e a t u re b a k e r y equipment, cleaning equipment, food display, hospitality supplies, hotel design and technology, room cleaning and entertainment, restaurant system, security system, spa facilities, cutlery and wine cellar. Considering the tremendous growth in the demand for seafood in Asia, the Seafood Zone will be marking its debut this year to highlight various high calibre products. The Wine Square will be a focal point which presents legendary wines, wine cellars and transport supplies. It will also be the location where the Hong Kong International Wine Challenge and National Wine Day will be held. The Beer & Spirits
Square will demonstrate different ingredients and equipment for cocktail blending, such as beer, spirits, liqueur, bartender and flair tending tools. Continuing the growing coffee trend, Bean2Cup will display products needed to brew a cup of coffee, including roasters, brewers, grinders, barista tools and espresso machines. The zone will also play host to the 4th Grand Barista Championship, co-held by Danes Gourmet Coffee.
__________________ Enquiry No: 0293
Enquiry Number
3336
Enquiry Number
3351
Virag Virag, Budapest, Hungary
CALENDAR OF EVENTS 2013
LOOK OUT FOR THESE SHOWS
March 4-6: SINO-PACK China Import & Export Fair Complex Guangzhou, China Adsale Exhibition Services E-mail: publicity@adsale.com.hk Web: www.chinasinopack.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
5-8: FOODEX JAPAN Makuhari Messe Chiba, Japan Japan Management Association E-mail: foodexinternational@convention. jma.or.jp Web: www.jma.or.jp/foodex/en ❑ To Exhibit ❑ To Visit ❑ General Enquiry
14-16: CAFÉ ASIA Marina Bay Sands Singapore Conference & Exhibition Management Services E-mail: thomastan@cems.com.sg Web: www.cafeasia.com.sg ❑ To Exhibit ❑ To Visit ❑ General Enquiry
14-18: AAHAR INTERNATIONAL FOOD & HOSPITALITY FAIR Pragati Maiden New Delhi, India India Trade Promotion Organisation E-mail: ppy@itpo-online.com Web: www.aaharinternationalfair.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
20-22: PROPAK VIETNAM Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Bangkok Exhibition Services E-mail: arayabhorn@besallworld.com Web: www.propakvietnam.com
21-24: MALFEX PWTC Kuala Lumpur, Malaysia Mymalfex E-mail: info@malfex.com Web: www.malfex.com
May
❑ To Exhibit ❑ To Visit ❑ General Enquiry
26-28: FOOD INGREDIENTS CHINA Shanghai World Expo Exhibition & Convention Center Shanghai, China China Food Additives & Ingredients Association E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
4-9: IFFA Messe Frankfurt Frankfurt, Germany Messe Frankfurt E-mail: Angel.Ho@hongkong. messefrankfurt.com Web: iffa.messefrankfurt.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
7-9: SIAL CHINA Shanghai New International Expo Centre Shanghai, China Imex Management E-mail: sialchina@comexposium-sh.com Web: www.sialchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
April 10-13: FOOD & HOTEL INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia PT Pamerindo Indonesia Web: www.pamerindo.com/events/3 ❑ To Exhibit ❑ To Visit ❑ General Enquiry
7-10: HOFEX Hong Kong Convention & Exhibition Centre Hong Kong Allworld Exhibitions E-mail: exhibit@hkesallworld.com Web: www.hofex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
8-10: REGIONAL WORLD HEALTH SUMMIT Ritz Carlton Millenia, Singapore MOH Holdings E-mail: WHSRMA@ruderfinnasia.com Web: www.worldhealthsummit.org/whsrma2013 ❑ To Exhibit ❑ To Visit ❑ General Enquiry
Find us at PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
PROPAK VIETNAM March 20-22 Ho Chi Minh, Vietnam BOOTH G5
FI CHINA March 26-28 Shanghai, China BOOTH 1N15
❑ To Exhibit ❑ To Visit ❑ General Enquiry *All details subject to change without notice. Please check with organisers for updates.
22-26: THAIFEX IMPACT Exhibition and Convention Center Bangkok, Thailand Koelnmesse E-mail: s.teo@koelnmesse.com.sg Web: www.koelnmesse.com.sg/shows/ thaifexasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry
NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below. Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg
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