Apfi September 2013 by Eastern Trade Media

VISIT US AT FI ASIA FROM SEPTEMBER 11-13, 2013 AT BOOTH N6A

SEPTEMBER 2013

NATURAL COLOURS & FLAVOURS:

THE VANILLA alternative

THE WAY TO BATTLE AGAINST PRICE FLUCTUATIONS.

THE NEW WHEY OF PACKAGING p 64

CO2: THE BREWING THREAT p 56

THE FOOD POT OF GOLD

DISCOVER THE THREE FLAG BEARERS OF INDUSTRY GROWTH p 60

ALSO INSIDE

2013 PILLARS OF GROWTH: REVISITED

IN A THROWBACK TO OUR JAN/FEB ISSUE, WERE OUR PREDICTIONS FOR THE YEAR A HIT, OR MISS?

Enquiry Number

3457

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

Enquiry Number

3456

Give your next pneumatic conveying system the PNEUMATI-CON® advantage:

The pneumatic conveying expertise you need for top efficiency, plus the broad process experience you need for seamless integration with your upstream and downstream equipment. It takes more than a great pneumatic conveying system to deliver your bulk material with top efficiency. It also takes process engineering experts who know, in advance, how your process equipment, storage vessels, and material will affect your conveying results. Which is why you should rely on Flexicon.

Raising the standard in pneumatic conveying system performance is what PNEUMATI-CON® is all about. It’s what enables Flexicon to guarantee top results, and you to make pivotal improvements to your process with absolute confidence.

When you convey with Flexicon, you convey with confidence™

Enquiry Number

3446

Under one roof you will find a comprehensive line of robust pneumatic conveying system components from filter receivers and rotary airlock valves to cyclone separators and blowers, and the in-depth pneumatic experience it takes to size and configure them to yield maximum efficiency, longevity and cost effectiveness.

As importantly, you will find experienced process engineers who draw on Flexicon’s 15,000+ installations integrating conveyors, screeners, grinders, crushers, blenders, weigh hoppers, bulk bag unloaders/fillers, bag/drum dump stations, and/or storage vessels—experts who understand how your upstream and downstream equipment can impact, and be impacted by, the operation of your pneumatic conveying system.

See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Tubular Cable 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

+1 610 814 2400 +44 (0)1227 374710 +27 (0)41 453 1871 +56 2 2415 1286

BB-0961

USA UK SOUTH AFRICA CHILE

CONTENTS 4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 25 no.6

40 42

The Fibre Of Nutrition Consumption of dietary fibre can lead to many positive health effects. With the development of technology, the ingredient can now be added during food production and processing to enhance nutritional values. However, there are some points a manufacturer has to take note of before formulating products. By Garrett Zielinski, Covance Laboratories

Spicing Things Up With Liquid Extracts The use of the liquid spices and herb extracts can create multi-dimensional heat sensation that enhances tastes. Manufacturers have to make careful material selection and most importantly, find a good supplier partner. By Gary Augustine, Kalsec

Packaging & Processing 24

Benefits Of Getting Disruptive

The introduction of the sustaining and disruptive mixing technologies have revolutionised the processing equipment landscape. In particular, new disruptive innovations can help manufacturers meet their customers’ demands. By Scott Jones, marketing manager, and Greg Stover, Marion Mixers

Case Study: Achieving Efficiency With Limited Investment A German ingredient manufacturer is taking the first step in creating presence in the lucrative China market. Knowing that the initial production volume would be small, it is important for the company to find machinery that can be scaled easily. By Hans Pettersson, Matcon

Mixer Match For Optimisation Success

HealtH & nutrition 50

Rates of diagnosed celiac disease are on the rise and the benefits of a gluten-free diet are gaining increasing exposure. The demand for gluten-free bakery products is set to experience considerable growth in the near future. By Derek Lam, Embassy Flavours

The selection of mixing equipment is vital in maximising process efficiency without compromising product quality. The introduction of ‘ultra hygienic’ designs has only amplified the demands further. By Chris Ryan, Silverson Machines

ingredients & additives 38

Natural Vanilla Alternative

Vanilla is a popular flavour around the world, but prices and availability of extracts from the vanilla plant can fluctuate dramatically due to external factors such as weather. Vanilla extract obtained by the bioconversion of ferulic acid can solve this demand problem. By Mike Tan, Solvay Aroma Performance, Singapore

The Rise of Gluten-Free

Beverage 56

Carbon Dioxide: The Brewing Threat Carbon dioxide gas is a fatal hazard that has resulted in numerous tragic incidents in the brewing industry. These accidents can be avoided with the implementation of good safety measures. By Chris Wilson, Crowcon

See us at

Endless indulgence

Las Vegas Convention Center Nevada, USA 06. – 09. Oct., 2013 Booth # 10809

SOLLCOCAP / SOLLCOFILL ®

The most flexible biscuit filling and sandwiching system. Dependable · Quality Improvement · Profit Boosting

SOLLICH ASIA Pte. Ltd. 10 Ubi Crescent No. 02-02 Lobby A Ubi Techpark, Singapore 408564, Singapore Telephone +65 6741 4722 · Fax +65 6743 5098 E-Mail: rainer.buchmann@sollich.com.sg

SOLLICH KG · Your Chocolate and Candy Specialist Siemensstraße 17-23 · 32105 Bad Salzuflen · Germany Telephone +49 5222 950-0 · Fax +49 5222 950-300 E-Mail: info@sollich.com · www.sollich.com

Enquiry Number

3445

Las Vegas Convention Center Nevada, USA 23.– 25. Sep., 2013 Booth # 7701

CONTENTS 6

FLAVOURS & ADDITIVES

•

www.apfoodonline.com Taiw a

Kuala Lumpur Malacca

Hiroshima

Tokyo Japan Kyoto i Shangha Beijing i lh e D w Ne India

Singapore

GROW MIDDLE ING CLASS AGEI POPU NG LATIO N

Ergonomic packaging

o Ind

Vietnam

tral

Aus

Myanmar

Foods-on-the go 68

Thailand Phili

ppin

South Korea

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

dePartMents

Ho Chi Minh

Chiang Mai Bangkok Manila

es Cebu Gangnam Seoul

L TE SOCIA CORPORA SIBILITY RESPON

CONVENIENCE

The pressing concern of food shortage has thrown the Asia Pacific region into the spotlight. Increasing demands from consumers have driven interest in the food ingredient and additive market and this is especially true for three main categories. By Natasha Telles D’Costa, research manager, New Zealand GIC, Frost & Sullivan

Lao

BETTER FOR YOU FOODS

The Food Pot Of Gold

Jakarta Medan Aceh Sy Melbourne dne y Hanoi Perth ia

Infant nutrition

Features 60

dia

NISATION

Hong Kong

The Pillars Of Growth: Revisited

volume 25 no6

URBA

n Pe

m Ca

Malaysia

STORAGE & HANDLING

•

PACKAGING

•

HEALTH AWAREN

PROCESSING

Traditional chinese medicine NAL FUNCTIO D FOO S

The Pillars Of Growth: Revisited With megatrends like urbanisation, greater health awareness, a growing middle class, and an ageing population continuing to drive developments in the food industry, which sectors have thrived in the consumers’ quest for better health, convenience and functionality? By Sherlyne Yong

08 10 12 20 80 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 New Whey Of Packaging Packaging constitutes a major market share of the plastic industry despite its often short term application. With growing concerns on the environment and resources, whey coated packaging can be the solution for the future that is made from waste materials and is recyclable. By Elodie Bugnicourt, Innovació i Recerca Industrial i Sostenible (IRIS)

eXHiBition PrevieW 74 76

Japan Pack Oishi Japan

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

Printed by Fabulous Printers Pte Ltd

BEYOND LC. BEYOND gC. BEYOND sf sfCC.

waters.com

THERE’S CONVERGENCE CHROMATOGRAPHY. A new category of separations science. Driven by the ultimate selectivity tool. Take the unrealized potential of SFC. Combine it with Waters legendary UPLC technology—and the ability to manipulate gas and liquid phases in one amazing instrument— and you’ve got ACQUITY UPC.2 That’s UltraPerformance Convergence Chromatography. And it’s compatible with the broadest range of solvents and chemistries. This is game-changing selectivity with workflow enhancements that will take you further— faster than you thought possible. See where your lab can go with it. Take the UPC2 Challenge at UPC2.waters.com. ®

Pharmaceutical & Life Sciences | Food | Environmental | Clinical | Chemical Materials ©2013 Waters Corporation. Waters, UPLC, ACQUITY UPC,2 UPC,2 UltraPerformance Convergence Chromatography and The Science of What’s Possible are trademarks of Waters Corporation. Enquiry Number

3461

EDITOR’S NOTE 8 managing director Kenneth Tan editor Wong Tsz Hin wongtszhin@epl.com.sg

Securing The FuTure

writer Sherlyne Yong sherlyneyong@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg assistant art director Ahmad Halik

ahmadhalik@epl.com.sg

While countries in the Asia Pacific region face the threat of an ageing population, the true fact of the matter is the world population has continued to grow. The increase in population density has threatened food security in the region. According to figures released by the Food and Agriculture Organization (FAO) of the United Nations, the total number of people suffering from chronic hunger in the Asia Pacific region was 563 million, 65 percent of the world total. Recently, the FAO signed a five-year agreement to strengthen cooperation with the Association of Southeast Asian Nations (ASEAN) with the goal of reducing hunger and malnutrition, and improving food and nutrition security in the region. Similarly, the government of India is considering the Food Security Bill, which aims to provide subsidised foodgrain to around 67 percent of the country’s 1.2 billion people. The food industry can play a major role in mitigating the food security issue. One of the main issues for Asian harvesters is the lack of technologically advanced resources that can help safeguard the crops from cultivation to transport for further processing. In addition, shelf-life enhancing ingredients and treatment can go a long way in reducing food waste, especially given the lack of adequate transportation infrastructures in certain areas, which will lead to delays before the products reach end consumers. At the same time, food manufacturers should also ponder about packaging size and the adoption of reusable packaging, so that consumers would not be forced to dispose unfinished food items. Innovations and promotion on food technology will be one of the deciding forces that will shape the future of the region.

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 Chris Ryan Chris Wilsonv Derek Lam Garrett Zielinski Gary Augustine Greg Stover Hans Pettersson Mike Tan Scott Jones board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Wong Tsz Hin Executive Board chairman Stephen Tay group executive director Kenneth Tan

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

Visit us at Fi Asia Booth F9.

Beautiful bakery. Ingredion gives you endless ways to stand out on the shelf. Give your baked goods something extra. Cake mixes with less fat (and better margins for you!). Bread that’s loaded with resistant starch for good health — but looks and tastes like white bread. Gluten-free cookies just like the real thing. Snacks with signature textures. All delicious — and all with the help of Ingredion experts.

improve texture

save money

simplify labels

sweeten everything

Enquiry Number

enhance nutrition

3459

Start at ingredion.com/apac

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

PAGE

ENQ NO

ADVERTISERS

3463

AARHUSKARISHAMN ASIA-PACIFIC SDN BHD

6055

ATLANTICA FOODS

3465

BASF

3330

PAGE

3444

MULTIVAC SEPP HAGGENMUELLER

3455

NAGASE SINGAPORE (PTE) LTD

OBC

3466

NATUREX

BRADY CORPORATION ASIA PTE LTD

3460

OISHII JAPAN 2013

3441

BRENNTAG PTE LTD

6052

PIAB ASIA PTE LTD

3443

CONNELL BROS

6057

R & D ENGINEERS

3421

FOOD & HOTEL MALAYSIA 2013

3442

SANDVIK SOUTH EAST ASIA PTE LTD

3467

FIBERSTAR INC USA

3389

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

3446

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3435

SHANGHAI INT’L BIO-FERMENTATION PRODUCTS /

3448

GEBO CERMEX (THAILAND) CO LTD

IBC

3454

GERICKE PTE LTD

3450

HEAT AND CONTROL PTY LTD

3451

HEAT AND CONTROL PTY LTD

3452 3436 3459 3343

TECHNOLOGIES & EQUIPMENT EXPO 2013

3405

SIDEL GROUP

3445

SOLLICH KG

3404

SYSTEM LOGISTICS SPA

HOSOGAWA BEPEX GMBH

6053

TCP PIONEER INCORPORATED

HUGHSON NUT INC

3468

tna packaging solutions

INGREDION

3456

TUV SUD PSB PTE LTD

KALSEC INC

6058

UNIVA AROMATICS PTE LTD

3440

KAOHSIUNG FOODSHOW 2013

3453

URSCHEL ASIA PACIFIC PTE LTD

3449

KRONES AG

6056

VITABLEND ASIA PACIFIC PTE LTD

3464

LACTO ASIA PTE LTD

3462

WACKER CHEMIE AG

3303

LEIBER GMBH

3461

WATERS CORPORATION

3447

LYCORED LTD

3179

WENGER

3458

MATCON LTD

3457

WOODLANDS SUNNY FOODS PTE LTD

IFC

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

HEAD OFFICE

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

Contact Peh Sue Ann Johnson Tay Tel: 65-6379 2888 Fax: 65-6379 2805

MEDIA REPRESENTATIVES CHINA Wan Xin Xian Tel: 86-20-3411 4806 Fax: 86-20-3411 4805

JAPAN Ted Asoshina Tel: 81-3-3263 5065 Fax: 81-3-3234 2064

TAIWAN Tom Lin Tel: 886-22619-2798 Fax: 886-22619-2799

Booking deadline for advertisements is no less than FOUR WEEKS prior to publication date. Please contact our nearest advertising office for more details.

Are You Reaching Them?

• 20% Increased readership • Business matching programmes • Targeted circulation

30,000

OVER

Readers & Still Counting.

connect with us

For customised marketing solutions, pls contact:

Peh Sue Ann http://www.apfoodonline.com

salesapfi@epl.com.sg | 65 6379 2888

www.facebook.com/ AsiaPacificFoodIndustry

processing systems for prepared food products

Enquiry Number

3450

batter + breading applicators fryers + ovens branding + searing flavouring + seasoning blending systems distribution + accumulation 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

DuPont Opens Probiotics Facility In China The new site in Beijing represents the company’s first step in packaging probiotics into ready-tomarket formats. Diageo Expands Capabilities For Regional Growth The company has opened its flagship Asia Pacific Technical Centre in Singapore, the third supply support facility in the country. Flexicon Europe Moves To New Headquarters The company has moved into a significantly larger facility that increases operational efficiencies and accommodates a larger staff. Agilent Technologies Opens Analytical Laboratory The laborator y, a collaboraton with Temasek Polytechnic, will help local manufacturers of traditional Chinese medicine and food products. Beneo Hosts Informative Seminar In Singapore The seminar is part of a programme to equip local food manufacturers with the knowledge to develop healthier food. FAO & ASEAN Join Forces To Reduce Hunger The five year agreement will strengthen the two organisations’ cooperation to reduce hunger and malnutrition in the region. ExxonMobil Expands ISO22000 Lineup More facilities of the company are certified under ISO22000, which is one of the most recognised and stringent food safety standards. Bemis Acquires China-Based Film Manufacturer The acquisition represents an important step in the company’s growth strategy by establishing a film platform for the Asia Pacific region. Food Safety Testing Market To Grow The global food safety testing market is projected to grow from US$9.26 billion in 2012 to US$14.03 billion by 2018. FDA Defines ‘Gluten-Free’ For Food Labelling The rules also require ‘no gluten’, ‘free of gluten’ and ‘without gluten’ claims to meet the definition of ‘gluten-free’.

DuPont Opens Probiotics Facility In China BEIJING, CHINA: DuPont has launched production at its probiotic blending and packaging facility in China. The new site in Beijing represents the company’s first step in packaging probiotics into ready-to-market formats, which allows it to offer customers improved speed to market, quality and flexibility. In 2011, the company purchased a food processing plant north of Beijing and converted it into a probiotic blending and packaging site to serve dietary supplement and food and beverage customers globally and more specifically, China and the Asia Pacific region. The investment is part of a global multi-year capacity expansion program for cultures and probiotics in the US, Europe, and now in China. The new facility will allow customers to source ready-to-market probiotic formulations. The probiotic formulations offer unique improvements for digestive and immune health and other well-being benefits for the dietary supplement, dairy and beverage markets. Probiotic cultures will be sourced from the company’s North American and European sites. The new facility in China will be able to custom blend the ingredients to meet the requirements of local customers. According to industry estimates, in 2012, the market for probiotics globally totalled more than US$32 billion. That total is expected to increase to US$45 billion by 2018. More than 90 percent of the total is attributed to food, beverage and dietary supplements. ________________________________________ Enquiry No: 0600

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

Diageo Expands Capabilities For Regional Growth

________________________________________ Enquiry No: 0601

frying + cooking prepared foods

3451

thermal processing that offers the highest end product quality and line efficiency for prepared food products including meat, poultry, seafood, french fry and other value-added foods

info@heatandcontrol.com | heatandcontrol.com

APFI_Sep13_80x240_Half_HeatandControl_ProcPrep.indd 1

Enquiry Number

SINGAPORE: Leveraging on the opportunities found in Asia Pacific, Diageo has opened its flagship Asia Pacific Technical Centre in Singapore, its third supply support facility in the country, for greater innovation in the region. “Innovation is fundamental to the growth of our business, and innovation in Asia in particular, is fundamental to our performance,” said Gerry O’Hagen, operational excellence director—Spirits & Wine, Diageo. Currently the largest spirits market globally, Asia Pacific is expected to account for 20 percent of the company’s revenue by 2015. “The Asian market for alcoholic beverages is projected to grow at a CAGR of six percent between 2011 and 2016. That’s almost twice as fast as the global average of 3.6 percent,” said Thien Kwee Eng, assistant MD of Singapore’s Economic Development Board. The technical centre is poised to meet the increased demand in the region for luxury and premium items, while also aligning itself with the company’s growth strategy of enhancing agility, response times, quality output and increased collaboration in the region. Joy Rice, Asia Pacific supply chain support director at the company, explained, “Our vision in Asia Pacific is to operate a differentiated and agile supply chain that delivers against the growth of our entire business.” As a result, the centre’s core capabilities include liquid projects that not only assess flavour and quality for existing product lines, but also develop conceptual liquids into consumer products that adhere to the quality, flavour, and market-specific requirements. The site features an analytical chemistry lab that analyses components of alcohol for standards purposes, characteristics such as the level of sugar, intensity, colour and alcohol strength, in addition to evaluating sensory characteristics, shelf life, and stability. Other projects revolve around bottling and packaging, with capabilities for material testing, audits and supplier capability checks. With the help of climatic chambers and other tools, packaged products undergo a simulation of environmental conditions during transportation to ensure packaging resilience. Also in place are specialised processes that evaluate complex, multi-part packaging that are common in the company’s premium products—a segment that has been shortlisted for vital growth in the region.

30/07/2013 10:56:25 AM

QuickBites

BUSINESS NEWS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know?

“ Residues scraped from the inside of 6,000 year-old pots in the Baltic have shown that inhabitants of prehistoric Denmark seasoned their meat with a peppery, mustard-like spice. ”

Bemis Acquires China-Based Film Manufacturer

network in the South Asia-Pacific and South Korean region. Under this programme, the academic institution will have access to the latest technologies from the company, maintain know-how in instrumentation skill-sets, and develop applications that customers need. According to Dr Lee Chee Wee, director of the School of Applied Science at the academic institution, besides providing ser vices to local companies who may lack the knowledge and resources to conduct testing on their own, the collaboration also offers a good opportunity for the students to understand the needs and requirements of the industry, and prepare them for their future careers.

HONG KONG: Bemis has announced the acquisition of all the common stock of Foshan New Changsheng Plastics Films, a speciality film manufacturer located in Foshan, China. According to Henry Theisen, president and CEO of the company, the acquisition represents an important step in the company’s growth strategy by establishing a film platform for the Asia Pacific region. “Packaged food is experiencing d y n a m i c g ro w t h i n C h i n a a s consumers shift from markets to convenience stores and supermarkets,” said BL Lim, regional president of the company’s Asia Pacific office. He added that the country is becoming an increasingly vital market for the company. “The addition of speciality film manufacturing to our operations in China is a cornerstone to our strategy of localised supply and innovation.” The China-based manufacturer produces specialty film for food packaging, consumer electronics and specialty applications. Its recently expanded manufacturing facilities are also capable of manufacturing film for sensitive medical device and pharmaceutical applications.

______________________ Enquiry No: 0602

______________________ Enquiry No: 0603

Agilent Technologies Opens Analytical Laboratory SINGAPORE: Agilent Technologies and Temasek Polytechnic have announced a collaboration in product-safety testing and opened a new laboratory to help small and midsize enterprises maintain strict safety and quality standards. The laboratory brings together bio-analytical technologies from the company and resources from the academic institution to help businesses, in particular, those that develop, manufacture or distribute traditional Chinese medicine and food products. Chemists at the laborator y will be able to conduct tests to detect, screen, identify and quantify chemicals in ingredients and products at various stages of development and production. The new laboratory is part of the company’s partner laboratory

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

INDUSTRY & MARKET

al Function

radation g o tr e R h t Starc on enaturati D in te ro P t nd Odor a te s a T t asan Drip Loss ess Unple d n a e g Dama nt Frozen

KENT, UK: Flexicon Europe has moved into its new UK headquarters, a significantly larger facility that increases manufacturing area, office space and operational efficiencies, and accommodates a larger staff. The company was previously located in Herne Bay, Kent, where it occupied a primary facility, and subsequently expanded by adding an adjacent manufacturing plant. “The Whitstable facility not only expands our total area, but consolidates it under one roof with large open spaces, significantly improving production flow and manufacturing capacity,” said Keith Bourton, MD of the company. Administrative space has doubled and includes new conference facilities for visiting customers, and an expanded staff of technical sales personnel responsible for sales throughout Europe, Asia and the Middle East. Fully renovated, the companyowned building is outfitted with energy saving lighting and heating systems, and is strategically located in an industrial park with rapid access to motorways and hotels. The facility produces a broad

Nagase

______________________ Enquiry No: 0604

Propertie

Texture •Improve ife Shelf LTrehalose e v ro p Im • Multi-Functional Disaccharide on rd Reacti la il a M o •N cid Stable A d n a t a •He

ara.co.jp ib h s a y a h •Prevent Starch Retrogradation •Improve Texture www.intl. •Prevent Protein Denaturation •Improve Shelf Life Functional Properties

•Suppress Unpleasant Taste and Odor •Prevent Frozen Damage and Drip Loss

•No Maillard Reaction •Heat and Acid Stable

www.intl.hayashibara.co.jp

South East Asia and Oceania

Nagase Singapore (Pte) Ltd. 600 North Bridge Road #11-01 Parkview Square Singapore 188778 Tel: 65-63980088 Fax: 65-63980227 Hayashibara@nagase.com.sg

Sep 11-13,Visit 2013, Bangkok us at: Thailand

Visit No. us at: Booth L16 Booth No. L16

nia nd Ocea a ia s A t s South Ea aptrademark te) Ltd. uare and other countries. ore (P *TREHA is a trademark for trehalose and a registered of Hayashibara in Japan, the U.S., w SqSingapore vieThailand,

. ) Co., Ltd ama IV Road, (Thailand 2R

ilding, 95 aland Bu m a R angrak, r, o lo 14 F se, Khet B g n o w a y ng Suri th

stations, drum/box/container tippers, weigh batching/blending systems and automated plant-wide systems integrated with new or existing processes.

rk ing #11-01 Pa Nagase S ge Road d ri B h rt o 600 N 188778 7 -6398022 Singapore 88 Fax: 65 0 0 8 9 3 g -6 m.s Tel: 65 agase.co

3455

aride h c c a s i D l a nction

range of bulk handling equipment including flexible screw conveyors, tubular cable conveyors, pneumatic conveying systems, bulk bag dischargers, bulk bag conditioners, bulk bag fillers, manual dumping

Enquiry Number

Flexicon Europe Moves ToloNew eha se r T Headquarters

BUSINESS NEWS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know?

“ Many staple food commodities have witnessed dramatic surges in price since 2005, with milk powder rising 90 percent and rice about 25 percent from 2005 to 2007. ”

Beneo Hosts Informative Seminar In Singapore SINGAPORE: Beneo, a functional food ingredient provider, has participated in the FINEST Food Programme, a pioneering initiative organised by Singapore’s Health Promotion Board’s (HPB) Centre of Excellence (Nutrition), in collaboration with SPRING Singapore and the Singapore Food Manufacturers Association. The programme aims to equip local food manufacturers with the knowledge and expertise to develop healthier, functional food products, which have the capacity to address many of the global health concerns that also affect Singapore, including obesity and diabetes. It presents a series of food seminars and hands-on

workshops with the purpose of educating local food and beverage manufacturers on the incorporation of various functional ingredients and solutions. The company presented an informative seminar and workshop on weight-management applications and showcased its functional ingredient products. More than 25 local food manufacturers attended the session. The company has also previously participated in events organised by the Nutrition Society of Malaysia and the Nutrition Association of Thailand. ____________________________________________ Enquiry No: 0605

ExxonMobil Expands ISO22000 Lineup SHANGHAI, CHINA: ExxonMobil Fuels, Lubricants & Specialties Marketing is a lubricant manufacturer with NSF-H1-registered lubricants produced in facilities that have earned ISO22000 certification. The standard is one of the most recognised, stringent and comprehensive food and beverage safety standards, and includes a set

of specific requirements that are designed to ensure a company’s ability to control food safety at every step of the manufacturing process. Recently, the facilities that manufacture the company’s highperformance hydraulic gear and bearing lubricants, synthetic greases and multi-purpose greases have received the certification.

The company’s facilities that manufacture hydraulic, gear and air compressor lubricants with energy efficiency benefits have already received the certification last year. Along with ISO22000, the facilities also hold the ISO21469 certification. ___________________ Enquiry No: 0606

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

FAO & ASEAN Join Forces To Reduce Hunger VIENTIANE, LAOS: The Food and Agriculture Organization (FAO) has announced that it has signed a five-year agreement to strengthen cooperation in agriculture and forestry with the goal of reducing hunger and malnutrition in the region and improving food and nutrition security with the Association of Southeast Asian Nations (ASEAN). According to the memorandum of understanding (MoU), the two organisations will “strengthen the collaboration between FAO and ASEAN Member States in the fields of agriculture and forestry through consultation, coordination of efforts, mutual assistance and joint action”. The total number of people suffering from chronic hunger in the Asia Pacific region was 563 million in 2010-12, or 65 percent of the world total. Hunger in Asia declined from 23.7 percent to 13.9 percent during the same period largely because of socio-economic progress in many Asian countries. The Asia-Pacific region as a whole has made good progress in reducing the proportion of the population suffering from hunger and poverty. According to the latest revised figures from FAO, in the AsiaPacific region, the proportion of the undernourished declined from 24.7 percent in 1990-92 to 13.9 percent in 2010-12 and the hunger target under MDG1 will be met if the proportion declines further to 12.3 percent by 2015. According to FAO, increased cooperative efforts between the two organisations will emphasise the importance of sustainable agriculture

includes not only energy, protein development in reducing high and fats but also micronutrients— numbers of undernourished people the vitamins and minerals and in the region, by ensuring that other trace elements necessary for theDialog, poorAPFI, have access to adequate 124 x 200 mm, CC-en46-AZ137_07/13 normal growth and development. quantities of safe, good quality food for a nutritionally adequate diet. This ___________________ Enquiry No: 0607

Respecting values in effective dialogue

www.krones.com

BUSINESS NEWS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know?

“ A recent study has shown that consumers are more inclined to eat food out of transparent packages rather than opaque ones. ”

DUBLIN, IRELAND: The global food safety testing market is projected to grow from US$9.26 billion in 2012 to US$14.03 billion by 2018, according to a market report by Research and Markets. In 2012, North America dominated the food safety testing market. The regulatory bodies in North America have been strictly supervising the implementation of HACCP system by food manufacturers. The food safety concern among consumers has also been increasing due to media influence. In 2012, the US food safety testing market was largest due to stringent regulations such as a zero tolerance policy for listeria contamination. The cost, in terms of recall and storage of contaminated products, has cemented the need for testing during each stage of production, thereby driving the food safety testing market. The rapid technology market, to detect the presence of contaminants, has been increasing owing to the fact that they are a time-saving and costeffective method as compared to traditional culturing and enrichment methods. ______________ Enquiry No: 0608

Sean MacEntee, Monaghan, Ireland

Food Safety Testing Market Expected To Grow

FDA Defines ‘Gluten-Free’ For Food Labelling MARyLAND, US: The US Food and Drug Administration (FDA) has published a new regulation defining the term ‘gluten-free’ for voluntary food labelling. This will provide a uniform standard definition to help the up to three million Americans who have coeliac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet. “Adherence to a gluten-free diet is the key to treating coeliac disease, which can be ver y disruptive to everyday life,” said FDA Commissioner Margaret A Hamburg. “The FDA’s new ‘glutenfree’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”

This new federal definition standardises the meaning of ‘glutenfree’ claims across the food industry. It requires that, in order to use the term ‘gluten-free’ on its label, a food must meet all of the requirements of the definition, including containing less than 20 parts per million of gluten. The rule also requires foods with the claims ‘no gluten’, ‘free of gluten’ and ‘without gluten’ to meet the definition for ‘gluten-free.’ The FDA recognises that many foods currently labelled as ‘glutenfree’ may already be able to meet the new federal definition. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements. _______________ Enquiry No: 0609

Intelligent storage solutions Many logistics managers are unaware of the potential for optimisation and streamlining that modern warehouse systems offer. We will show you how to compress your storage and speed up operations. From warehouse systems to complete solutions, we provide everything from a single source.

P: 65/6863 0168 路 E: regionalmktg@ssi-schaefer.sg 路 www.ssi-schaefer-asia.com Enquiry Number

3389

PRODUCT HIGHLIGHTS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Bericap: Dispensing Valves The BericapValve is developed to be a dispensing valve for all viscous products. It is currently used for applications such as ketchups, chocolate sauces and bod ycare products, and can also be used for applications in the pharmaceutical industry. The dispensing valve is bi-injected to offer greater tightness. It is manufactured from TPE material, thereby avoiding contamination of the PET recycling stream, a phenomenon known for valve solutions made of silicone. To provide user-friendly dispensing for various products and viscosities, and even for the dispensing of viscous products containing pieces, the valves are offered in different degrees of hardness and cut sizes. ___________________________________ Enquiry No: P610

Key Technologies: Vibratory Conveyor Key Technologiesâ&#x20AC;&#x2122; Standard Utility Shakers are ideal for processing fruits, vegetables, potato strips, and potato chips. The new energy unit is an oil-free electric vibrating motor that, compared to traditional mechanical drives, eliminates the gear box, drive belts, and motor oil from the process. This new out-of-balance motor inherently improves equipment hygiene by eliminating the oil that can inadvertently contaminate product, especially when the equipment is mounted over other equipment. The vibratory conveyors are available in two sizes, 61 cm and 91 cm wide, both 1.8 m long, and with or without screens. Model 2472 offers 0.93 sq m of screen area and Model 3672 offers 1.4 sq m of screen area. ___________________________________ Enquiry No: P612

Scholle Packaging: Aseptic Filler The Scholle SureFill aseptic filler by Scholle Packaging combines advanced bagin-box filling technologies in an operations-friendly machine. Processors will gain production flexibility in their operations with bag size and fitment versatility, good throughput rates, quick changeovers, longer run periods between clean-up, and enhanced product and operator safety. The machine utilises peroxide vapour to sterilise the fitment during aseptic processing, providing brand and consumer security from production to consumption. It gives the user the ability to fill fresh, ESL and high-acid products with just one equipment. It is a solution for high-volume production lines and allows food and beverage product manufacturers the ability to offer 100 percent preservative-free, aseptic products. _________________________________ Enquiry No: P611

Dynamic Conveyor: Food Processing Conveyor Manufactured using HDPE, UHMW and minimal 304 stainless-steel, the DynaClean food processing conveyor systems by Dynamic Conveyor allo ws for quick and easy cleaning and sanitation. Without the need for tools, components can be removed in a matter of minutes, giving complete exposure to the inside of the system. Environments that find it necessary to change frequently will benefit from the systems, which allow for configuration changes, and permit angle changes and length to grow or shorten without compromising on integrity. The versatility of the systems allow for single, continuous conveyors to run straight, inclined and/or declined while utilising just one energy-efficient motor. The systems provide savings in initial investment as well as maintenance. ___________________________________ Enquiry No: P613

For more information: chocolate@aak.com Visit us at Food Ingredients Asia, 11-13 September 2013 BITEC, Bangkok, Thailand - Hall 103-104, booth C33

Enquiry Number

Chocolate compound solutions from AAK

3456

Ready-made compound for bakery and confectionery products Coatings Moulded, panned and spun products Inclusion and decoration

PRODUCT HIGHLIGHTS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

AAK: Chocolate-Like Compounds

Bosch: Case Packer The Elematic 3001 case packer by Bosch Packaging Technology is designed with a focus on enhanced ease of use, safety and increased production hygiene. Its ergonomic design with a lowered carton magazine offers manufacturers an easier and safer operation of the machine. In addition, the process of refilling the glue was optimised with an external hot glue tube, which protects operators from burns. The machine can handle many different pack styles, including tray, classic full wrap-around, and two-part, shelfready packaging. This is especially important for manufacturers supporting different brands and products with a variety of pack styles. Easy and tool-less packaging format changeovers are realised with the ‘click-system’. When parts lock into place, a sound indicates the successful format changeover.

The chocolate-like compounds provided by AAK are easy to use as tempering is not needed. The Akochoc compounds are available in dark and milk types. Compound 100 is suitable for steep-melting mouth-feel, good flavour release and high capacity production line, and is recommended for applications in moulding and coatings. Compound 200 is the solution to flexible coating for baked goods to minimise cracks, while Compound 220 is suitable for panning and confectionery coatings, or simply as moulded chocolate-like compounds. Inclusion 300 has good steep-melting properties and can be used for a wide variety of applications. ______________________________________ Enquiry No: P615

__________________________________ Enquiry No: P614

BETE Fog Nozzle: Liquid Nozzle

Multivac: Print Monitoring System

BETE’s HydroPulse provides a controlled intermittent liquid spray using only liquid pressure as the force for atomisation, in addition to a drip free performance. Food-grade materials of construction (303SS assembly) are ideal for food based applications, as well as corrosive environments and harsh cleaning fluids. The simple and maintenance-friendly design allows for easy disassembly, inspection/cleaning, and reassembly with basic hand tools can be rebuilt without uninstalling the entire assembly. The nozzle is suitable for conveyor-based applications in the food processing industry, and provides a uniform flat fan spray pattern with tapered edges for use in applications that need overlapping sprays. The flat fan spray pattern provides spray angles from zero to 110 degrees with flow rates of 0.003 to 24.7 gpm.

Multivac has introduced an automa ted print monitoring system, which monitors the correct position of the print and the print itself on labels directly at the dispenser. The system, which is available as an option for the company’s MR600 series of cross web labellers, reduces the investment costs in print monitoring. As an option, each pack can also be checked by a luminescence sensor to see whether the label is actually on or under the pack. During operations, the label strip is unwound from the roll over several deflection rollers and held taut. A printer prints the production-related data such as useby date, barcode or batch number onto the label. Print monitoring with an appropriate camera system takes place between the printer and the dispensing edge. After the labels have been deposited onto the packs, they are monitored to check that the labels are adhered to the packs.

________________________________ Enquiry No: P616

_________________________________ Enquiry No: P617

The PeT RevoluTion is heRe

discoveR sidel maTRix The PRoven PossibiliTies The PET Revolution is about changing many of the things that are not optimal in the liquid packaging industry today with the proven possibilities of Sidel Matrixâ&#x201E;˘. In one revolutionary system, Sidel Matrix gives you more line flexibility, product integrity, reduced consumption and higher production efficiency. It all comes together to help you meet the needs of a constantly changing market, and lower your total cost of ownership. Discover all the proven possibilities at sidel.com/matrix

PACKAGING & PROCESSING

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

MANY types of industrial mixers and blenders have been produced for food and beverage processors over the years. Some common types include: paddle, ribbon, conical, fluidised bed, impeller, planetary, screw, static and turbine mixers. However, a considerable degree of standardisation in mixing equipment has been reached.

technologies influencing Designs Custom design mixer manufacturers are a good barometer for technical innovation. Here are a dozen technologies that rate high on food processors’ wish lists: • Mixer process control (programmable controls) • Network capabilities • Variable speed drives (agitator speed controllers) • Safety components • Bearing and seal design (prevention of product leakage) • Wear resistance and maintenance • Sanitary mixing • Precise temperature control • Easy cleaning (CIP) • Wide variety of discharge options • Measurement capabilities (moisture, temperature, etc.) • Microwave, vacuum and pressure ratings

THE INTRODUCTION OF THE SUSTAINING AND DISRUPTIVE MIXING TECHNOLOGIES HAVE REVOLUTIONISED THE PROCESSING EQUIPMENT LANDSCAPE. IN PARTICULAR, NEW DISRUPTIVE INNOVATIONS CAN HELP MANUFACTURERS MEET THEIR CUSTOMERS’ DEMANDS. BY scott Jones, MARKETING MANAGER, AND greg stover,VP OF BUSINESS DEVELOPMENT, MARION MIXERS

Tim Sackton, Miami, US

THE BENEFITS OF GETTING DISRUPTIVE

Before touching on these new technologies, it is worth mentioning some of the emerging global trends that can be observed in food processing and advanced manufacturing. Advanced manufacturing processes will likely be more energy and resource efficient in the future, as companies strive to integrate sustainable manufacturing techniques into their business practices, to reduce costs, to decrease supply-chain risks and to enhance product appeal with customers. Achieving truly flexible manufacturing facilities requires advanced

Your Trusted Powder Handling Partner...

Food Industry Powder Processing Conference 23rd September 2013

Jakarta

26th September 2013

Kuala Lumpur

30th September 2013

Manila

2nd October 2013

Bangkok

Join us and see how YOU can... Improve Manufacturing Flexibility

Drastically Reduce Inventory

Improve your Cash Flow

Reduce all Waste

Increase your Profits

Increase Competitiveness

09:00 - 10:30

Welcome & Introduction Overview of Lean Philosophy IBC Technology & Lean Mixing Coffee Break

11:00 - 12:45

Food Flavourings Case Studies Ingredient Tracking & Traceability Powdered Beverage Case Studies Complimentary Lunch

13:45 - 16:00

Equipment Cleaning - Wet & Dry Food Ingredients & Infant Formula Case Studies B2B Lean Packing Network Drinks

Enquiry Number

3458

our y k Boo E FRE ow! n e plac

Keynote speakers from Matcon will present dynamic methods of how to be more efficient & stay ahead of competition. The conferences are FREE and include complimentary lunch & networking drinks!

Places are limited so book yours FREE now at www.matconibc.com/lean-conference.aspx Stand 502

S h o u l d yo u h ave a ny q u e st i o n s p l e a s e co nta c t R i n a Wo n g Te l : + 6 1 2 9 8 9 2 4 8 2 2 o r E m a i l : r wo n g @ i d exco r p . co m

Stand AJ&AK 105

PACKAGING & PROCESSING

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

provides faster, more cost effective heating, higher energy efficiencies and better product quality. It is ideal for processing gravies, sauces, chillies, soups, syrups, pet foods, spices, bakery products, jams and jellies, salad dressings, snacks, candy, confectionery items, meat products, and canned fruits & vegetables. These are all accomplished with a high degree of safety and simple maintenance and cleaning requirements.

mixing in vacuum

Pete Taylor

With the right combination of equipment and technique, vacuum can make a process line more productive and the plant environment safer. The following are a few of the processes and benefits mixing in a vacuum can provide: Deaeration Vacuum deaeration is achieved when

microwave vacuum Drying is an excellent methoD for removing moisture or vapour from sensitive materials. processing machines capable of rapidly changing to new designs and new materials, which not only shorten product-development cycles but also make facilities more robust against supply-chain disruptions. Additionally, this enhances bottom line profitably. New technology can be separated into two categories: sustaining and disruptive. Sustainable technology relies on incremental improvements to an already established technology, or in other words, the better mousetrap or continuous process improvements.

microwave mixing A new disruptive technology developed by two equipment manufacturers located in the heartland of the US, is an example of a disruptive technology for the food processing industry. Industrial-sized microwave mixers are designed and manufac-

tured to process everything from powdered eggs and growth supplements to elastomers used in the automotive industry. In recent years, they have conducted research on many different cooking, drying, tempering, sterilisation and pasteurisation applications. The typical microwave mixing system consists of four components: a customised mixing vessel, a RF transmitter, waveguide and controls. Microwave mixer systems are custom designed with mixing capacities that range from 10 to 560 cubic feet in size. Smaller lab-size units are also available. High power electromagnetic energy is created in a 75 kW transmitter operating at 915 MHz. Low speed, gentle agitation in a paddle-style, horizontal mixer provides uniform heat distribution with superior product quality. The combined action of mixing and drying using microwave energy

mixing liquid, slurry or paste ingredients within a vacuum. Air bubbles are extracted from the final product as the agitator mixes the ingredients. Food grade products like syrup, oil and chocolate liquor require deaeration to make the final product visually pleasing to the customer. The visual appeal of an air-free product is often a powerful competitive advantage. In addition, a batch that has been agitated and deaerated under vacuum winds up more dense than it was initially. This allows a more efficient mix and the product to be shipped more economically. Also, with densification, the physical properties of the end-product are often improved. DeoxiDation Deoxidation is the removal of oxygen. This helps prevent the degradation of sensitive ingredients, and unwanted chemical reactions during the mix

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

cycle. It also minimises microbial growth.

Drying can typically occur in minutes rather than hours or days compared to other conventional drying methods.

Sweet dreams are made of this! Explore product innovations in new Hygienic Design. Visit us at Pack Expo

Las Vegas, USA, 9/23 - 9/25/2013, Booth # 7905

IBIE

Las Vegas, USA, 10/06 - 10/09/2013, Booth # 10400

Process Expo

Chicago, USA, 11/03 - 11/06/2013, Booth # 3227

Our service portfolio:

3452

Dosing, weighing, mixing, cooking, aerating Extruding, forming, cutting, depositing Tempering, enrobing, cooling

Enquiry Number

microwave vacuum processing Many of the advantages of mixing, blending and drying under vacuum have been recognised for years in the food industry. However, microwave vacuum drying is relatively new. Microwave vacuum drying is an excellent method for removing moisture or vapour from heat-sensitive materials without fear of thermal degradation. Pulling a vacuum inside the mixer lowers the boiling point of liquids. This creates a pressure gradient that changes the drying rate, and facilitates drying at a faster pace due to lower operating temperatures. This efficient dehydration method can yield unique characteristics which may improve product quality compared to conventionally dried products. The microwave energy penetrates the interior of the food, where it is converted to thermal energy. This provides a rapid heating mechanism and shorter batch times. Drying can typically occur in minutes rather than hours or days compared to other conventional drying methods. Another advantage is superior product quality. The vaporisation of water provides an expansive

nikagnew, Nova Scotia, Canada

vacuum Blanketing Vacuum blanketing is used when processing ingredients in the absence of air. An inert gas is injected into the vessel which blankets the material. Producers of bakery premixes with high levels of shortening or fat use carbon dioxide to cool the ingredients. This keeps the ingredients flowable until they are evenly mixed.

HOSOKAWA_BEPEX_AD_APFI_September_80x240.indd 1

26.07.13 15:39

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

testing plays an important role in selecting anD optimising mixing anD Drying equipment. force to maintain an open cellular structure in the dried product, which translates into excellent rehydration rates. For products consumed in the dry state, a unique crisp texture can be achieved. Microwave vacuum processing, with its unique characteristics, has also been utilised for tempering, thawing and the inactivation or preservation of enzymes and microorganisms. The uniform heat distribution is achieved with a gentle, mixing agitation. sanitary mixing There is probably nothing more important in the food industry than maintaining a high standard of aseptic and hygienic processing. Consider the many adverse effects of a product recall. In the US, mixer manufacturers elect to maintain their own sanitary equipment standards. Some manufacturers write their own mixing and blending equipment standards that comply with the principles of 3A-Sanitary and global standards. These standards cover the sanitary aspects of blending equipment used for combining and/or mixing either wet or dry products. main shaft seal Design To repair main-shaft seals in a shaftdriven mixer is time consuming and costly. For example, certain flour, sugar or spice blends may get less than one month wear life out of expensive mechanical seals.

New innovative sanitory shaft seal products are now available that help prevent leakage and have longer wear life. Some of these benefits and features include: • • • •

• • • •

Clean in place (CIP) designs Positive installations (no cutting required to fit) New shaft–friendly materials Non-intrusive material (unlike packing that can be porous and hold media) Won’t degrade like packing Easy disassemble (can be washed and reused) Proven, longer run times compared to other seals Sanitary-compliant materials

These new lip seals will outperform stuffing box seals, are less expensive than mechanical designs and can be disassembled, cleaned and re-installed in less than five minutes. For liquids, slurries and many other 3A-sanitary applications a single lip, non split-design is available. aDvanceD process control Creating an efficient mixing or blending system is a balancing act. Throughput must be balanced against batch size, agitator sizes, motor sizes, shear and tip speeds, viscosity, thermal capacity, moisture, temperature and pressure ratings, energy costs, labour costs, amongst many other variables. Jayesh Tekchandaney, founder of the popular online site Mixer Expert states, “Today’s competitive production systems necessitate robust equipment that are capable of faster blend times, lower power consumption and adaptability of equipment for use with multiple products.” “ M a n y m o d e r n m i x e r s a re designed to combine different processing steps in a single equipment, eg: coating, granulation, heat transfer, drying, and so on,” he added. “A mixer is no longer a generic

production tool, but a critical and decisive business tool. This is because profitability and competitive advantage are dependent upon subtle improvements in product quality through gains in mixing performance and efficiency.” With a wide range of equipment choices and competitive pressure to optimise performance, the specification of process control equipment is extremely important. This requires solid custom-design engineering capabilities. The control system must balance the need for precision, consistency and adjustability, against the need to manage resources. essential testing Testing plays an important role in selecting and optimising mixing and drying equipment. Fully equipped test centres use some of the latest technologies in processing. When a new material is used or if the knowledge of the material is limited, then the special material has to be tested. Some of the test data that will be required includes: • Moisture percentage • Bulk density • Energy consumption • Decibel level • Airflow in cubic feet per minute • Rf energy absorption characteristics • Mass balance Those who are unsure about mixing, blending or drying applications should seek assistance from application and design engineers. Test facilities can be utilised to test specific ingredients and have a first-hand observation of the the production time and energy savings that can be achieved.

For more information, ENTER No: 0620

S H A R E D VA L U E S - S H A R E D S U C C E S S Brenntag Food & Beverage Asia Pacific Brenntag Food & Beverage is an experienced partner throughout the Asia Pacific region, offering a reliable supply of high quality ingredients from all over the world. We provide technical support, warehousing and logistical solutions, through to marketing and distribution that sharpen your competitive edge. Our dedicated Food & Beverage teams can be found in Australia, Bangladesh, Cambodia, India, Indonesia, Malaysia, New Zealand, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Vietnam and the Middle East.

Offering the Best in Products We are committed to building bridges between food producers and ingredient manufacturers. It is a task that requires extensive industry contacts, shared experience, and the ability to encourage creativity and innovation that enables our partners to make the most out of trends and development. We serve markets that include, but are not limited to: z Bakery z Brewing z Beverage z Confectionery z Culinary z Dairy & ice cream

z Fat & Oil z Meat & Poultry z Nutraceutical z Seafood z Savoury & Snack z Prepared Food

Your right ingredient â&#x20AC;&#x201C; today and tomorrow Brenntag Pte. Ltd. 79 Anson Road, #13-05/06 Singapore 079906 Phone: +65 6511 7832 Fax: +65 6511 7840 Email: info-sinap@brenntag-asia.com www.brenntag-asia.com

Enquiry Number

3441

PACKAGING & PROCESSING 38

September 2013 ASIA PACIFIC FOOD INDUSTRY

Case study:

achieving efficiency With Limited investment A GermAn inGredient mAnufActurer is tAkinG the first step in creAtinG presence in the lucrAtive chinA mArket. knowinG thAt the initiAl production volume would be smAll, it is importAnt for the compAny to find mAchinery thAt cAn be scAled eAsily. by hans Pettersson, Group business development director, mAtcon

Short batch runs and strict hygiene does not normally lend itself towards high manufacturing ef ficiency. Take a look at any conventional pharmaceutical plant: one batch per shift is what they typically can cope with! However, the smart and simple design features combined with the ‘parallel processing’ concept means that a company is typically able to change from one recipe to a completely different one within less than an hour—without any hygienic compromise! This in turn results in very low processing cost per kg—which is especially interesting for companies considering employing the company for contract manufacturing. LocaLised soLution For over 30 years, German food manufacturer Stern-Wywiol Gruppe has been operating the international food and feed ingredients market. At the moment, the group exports over 80 percent of its products to 110 countries around the world. A critical success factor in global competition is their ability to react fast to changing market conditions with new products and services. Under the group, eleven independent companies and thirteen affiliates abroad operate with a high degree of specialisation, producing a wide range of functional ingredients for

Smart and simple design features mean a company can change from one recipe to another in less than an hour. food and animal nutrition to meet this challenge. In recent years, there has been a growing demand in China for flour standardisation and fortification as the downstream market, such as bakeries and biscuit producers, is evolving from artisanal towards industrial ventures, where reliable and predictable behaviour of raw materials is a necessity. Consumers are also increasing their demands for increased safety and transparency in their daily food consumption, especially staple foods like noodles and bread. To best capitalise and ensure t h e y a re k e e p i n g c l o s e t o t h e erupting market and meeting the requirements of Chinese millers, the company opted to establish a local

operation in China, as importing ingredients and compounds from Germany was not viable in the long term and a local production facility was regarded essential. As a result, a new subsidiary in Suzhou was born. Product QuaLity Having built a global reputation, the company wanted to ensure the quality of its products by installing state-of-the-ar t equipment and solutions for their dr y powder blending and packing operations at the new facility. It was, however, a tough compromise between quality and investment level, since the initial production volumes were forecast to be low. Local and global equipment suppliers were evaluated, with the

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY September 2013

decision finally going in favour of UKbased Matcon, who is represented by a subsidiary in Shanghai. The company’s powder handling systems required much higher capital costs than local alternatives, but with their ‘lean manufacturing’ philosophy, it also means that plant efficiency would be higher. At the same time, the system solution also allows the ingredient m a n u f a c t u re r t o b e g i n w i t h a moderate initial investment and toadd further process modules as and when demands increase. Process ModuLes IngredIent WeIghIng and FormulatIon The ingredient manufacturer offers a wide variety of proprietary compounds as well as contract manufacturing, resulting in an almost endless number of ingredients. Strict operator procedures combined with high accuracy weighing equipment assure a ‘right first time’ approach. The formulated ingredients are placed on a batch pallet and taken to a dedicated tipping room. The batch is transferred

the packing area in its entirety. There is nothing to clean in relation to the mixer, which is immediately ready to process the next batch—even if it contains a totally different batch recipe. This can be done with absolutely no risk of cross contamination from the mixer. PackIng The German company offers ‘no frills’ business to business (B2B) packing in hygienic, sealed bags, available in standard 25 kg or customised weights to suit their client’s particular process. In either case, the packing process is performed in a compact, easy to clean tower, without any screws or vacuum conveyors which are inherent bug traps. The bag weights are verified electronically and a final metal detector is employed to further certify quality. cleanIng Once the batch has been packed into bags, a pedestrian stacker truck is utilised to move the complete IBC into the washing area where it is wet or dry washed.

additionaL Packing suites May be eMPLoyed, whiLst stiLL utiLising the existing ibc bLender. into an intermediate bulk container (IBC), which is check-weighed to confirm that all ingredients are present. For quality assurance purposes, all ingredients are sieved and passed through a metal detector during the IBC filling operation.

The type of wash is dependent on what the next recipe to be processed contains. The fixed equipment is cleaned based on the same criteria. Quick release and ‘change parts’ are utilised throughout, making recipe changeover extremely rapid.

BlendIng The IBC blending concept used ensures that the powder stays inside the IBC during the blending cycle—no transfer is required. This further ensures full batch traceability. Once the gentle, yet effective 360 degree tumble mixing operation is completed, the IBC is simply unloaded from the mixing cage and moved to

hygiene standards The facility’s building design, combined with equipment choice and operator procedures, results in a plant which meets the most stringent food, and even pharmaceutical, production legislations. The company was amongst the first to receive the highest credits in China’s new and demanding hygiene audits,

installing customer confidence in their products and attracting new customers. future PotentiaL In the first year of operation, the company has started production with a tight focus on specific key accounts, as well as uncompromising emphasis on product quality over sheer quantity. The production volume is expected to stay below 1,000 metric tonnes per annum. Due to rapid growth, capacity u t i l i s a t i o n i s i n c re a s i n g f a s t . Fortunately, the nature of the IBC blending concept and parallel processing philosophy means that the system is very easy and cost effective to scale up. Additional packing suites may be employed, whilst still utilising the existing IBC blender to produce up to four batches per hour. The company is therefore well prepared to fulfil orders from the most demanding Chinese customers, as well as international companies who wish to ease their way into the market by using contract manufacturing. According to the company, consumers in China, or indeed globally, have the right to feel assured that even tiny ingredients and additives in their processed food, which they may not even be aware of, are perfectly safe to consume, traceable and in compliance with official and industry regulations. The company has managed to earn and retain customers’ trust with its adherence to the standards. H a v i n g s u p p l i e d n u m e ro u s systems of varying sizes to different manufacturing industries in China in recent years, the company expects the country to become its largest market over the next few years.

For more information, ENTER No: 0621

PACKAGING & PROCESSING

September 2013 ASIA PACIFIC FOOD INDUSTRY

Mixer Match For optiMisation success

Selection of the most suitable mixing equipment for a particular task is the key to maximising process efficiency and obtaining a consistent, high-quality product, time after time. For example, conventional agitators can give satisfactory results across the broadest range of capacities on viscosities, from that of water to highly viscous slurries in many applications, but their effectiveness tends to be limited to simple duties such as blending liquids of similar viscosities, maintaining in-tank uniformity, and promoting heat transfer. With more demanding duties such as the formation of an emulsion, or the suspension, dispersion and hydration of powders, such as thickeners and stabilisers, and blending of liquids with widely differing viscosities, an agitator is at best only effective as a ‘process aid’, supplementing the action of equipment with a more positive mixing action.

and downtime to a minimum. The advantages of the rotor/stator mixer over conventional agitators stem from the multistage mixing/ shearing action as materials are drawn into the workhead by the high speed rotation of the rotor blades, subjected to intense hydraulic and mechanical shear, then forced out

Lakrids By Johan Bülow

The selecTion of mixing equipmenT is viTal in maximising process efficiency wiThouT compromising producT qualiTy. The inTroducTion of ‘ulTra hygienic’ designs has only amplified The demands furTher. By Chris ryan,Technical auThor, silverson machines

product quality and consistency, and more easily reproducible results. The rotor/stator principle also offers unrivalled versatility.

the positive mixing aCtion results in dramatiCally shorter mixing times—in some appliCations, a 90 perCent reduCtion is aChievable. In the food industry, a high shear rotor/stator mixer is probably the most efficient option for the above applications. These highly efficient mixers are supremely versatile and made of a robust and simple construction, which keeps maintenance

through the stator at great speed and projected radially back into the mix. This positive mixing action results in dramatically shorter mixing times—in some applications, a 90 percent reduction is achievable. Other benefits include greatly improved

A single machine can mix, emulsify, homogenise, solubilise, suspend, deagglomerate, disperse and disintegrate solids—duties that in the past may have required several different pieces of processing equipment. This is because the mixing characteristics

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY September 2013

also dedicated emulsor screens, often available in a range of perforation sizes. in or out The types of rotor/stator mixer available can be divided into two categories: those which operate immersed in the vessel, and external or ‘in-line mixers’. These are both generally available in a range of sizes, from laboratory mixers up to large production-scale units. Some manufacturers specialise in the smaller scale, but many offer a full range of mixers, with the added advantage that results from the ability of the laboratory or test kitchen to be scaled up reliably to full production. A wide range of ‘standard’ models is available, as well as many specialised designs, and due to the versatility of the rotor/stator principle, they can readily be modified and even custom

BX Candy[1]

of most rotor/stator type mixers can easily be modified by the use of interchangeable workheads or stator screens, each of which imparts different flow patterns and shear rates. A workhead with round holes gives an exceptionally vigorous mixing action, ideal for general purpose use and particularly suitable for the disintegration of solids, such as frozen ingredients, fruit, vegetables, and nuts, and the preparation of suspensions and solutions, such as brines, syrups and gum solutions. Slotted holes produce a more scissor-like shearing action, suitable for disintegration of fibrous or elastic materials. Some manufacturers offer a wider range of stator screens, including square hole screens, which are used in applications where particle size reduction is required, and for the preparation of emulsions and fine colloidal suspensions. There are

Immersion or batch mixers are generally suitable for volumes of up to 1,000 litres. built to accommodate clients’ specific process requirements. Immersion or batch mixers are generally suitable for volumes of up to 1,000 litres, depending on viscosity, and can be either vessel mounted or used with a mobile floor stand. This allows a mixer to be reposi-

Buying a new packaging machine is a cost-saving measure for Klaas Pietersen.

www.multivac.com

Enquiry Number

3444

His new MULTIVAC thermoforming packaging machine uses 25% less energy and 5% less packaging material. On top of all this, its long lifespan means that resources are continually saved.

PACKAGING & PROCESSING

September 2013 ASIA PACIFIC FOOD INDUSTRY

Erik Anestad, US

be designed and manufactured to an ‘ultra hygienic’ specification, and are increasingly specified in the food industry for this reason.

tioned during operation to give the optimum mixing pattern, for example, the mixer can be positioned so as to create a vortex for rapid incorporation of powder into the surrounding liquid. Once this has been achieved, the unit can be lowered to decrease surface movement, reducing aeration to a minimum. Bottom entry mixers also fall into the in-tank mixer type. They are widely used in the food industry, especially with higher viscosity mixes or products that increase in viscosity

Recent advances in high shear technology include the use of more powerful bottom entry mixers, which can operate without the need for the stirrer scraper. These are typically used for the disintegration of solids and incorporation of powders. Another major benefit of bottom entry mixers is the elimination of immersed frame arms and the mixer shaft, reducing product contact parts to an absolute minimum. This offers considerable advantages in process hygiene. Indeed, these mixers can

Clean by design The demand for improvements in process hygiene is undoubtedly one of the most significant trends in food processing equipment, and has been the major driver in the development of high shear mixing technology in recent years. The concept of ‘ultra hygienic’ mixing equipment has revolutionised approaches to design and manufacture, resulting in a new generation of mixers that meet and often exceed recognised standards and guidelines, such as 3-A, the European Hygienic Engineering and Design Group (EHEDG), FDA and cGMP. As such, the food industry is second only to the pharmaceutical sector in the demands it places on the equipment supplier. When approaching design from the hygiene point of view, the first consideration is the choice of materials. The accepted standard for most applications is 316L stainless steel. This grade offers greater resistance to pitting and corrosion and is suit-

upon cooking. Typically, this would be in a hemispherical vessel (often jacketed for heating) in conjunction with a stirrer/scraper. The high shear mixer and stirrer/ scraper are complementary to one another; the bottom entry rotor/ stator mixer provides high shear processing of the product, which the low shear scraper unit cannot impart, while the scraper unit assists by distributing the output of the high shear mixer uniformly throughout the vessel.

UHS Open2[2]

another major benefit of bottom entry mixers is the elimination of immersed frame arms and the mixer shaft, whiCh keeps ContaCt points to a minimum. able for use over a wide range of temperatures. New manufacturing techniques and design features, such as crevice free construction, self draining designs with zero retention, electropolishing and the selection of raw materials and components from the US Food & Drug Administration Master List are also key to improving hygienic construction. The preparation of Data Dossiers to meet regulatory requirements is becoming the norm in the food in-

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY September 2013

dustry, whereas even a few years ago, this was a rarity. getting in line These advances in hygienic design have also led to the increased use of in-line mixers as opposed to in-tank devices. As the name suggests, in-line mixers operate outside of the vessel, usually recirculating product around the vessel. They can also be used for continuous single-pass processing with some products, or for passing the product backwards and forwards between two vessels. The latter gives the ultimate control as the product can be processed by a defined amount. In-line mixers are generally suitable for clean-in-place (CIP) duties and in some cases, can be supplied to a specification suitable for sterilisationin-place (SIP). The new generation of ‘ultra hygienic’ mixers are generally

self-draining and feature crevice-free design and special shaft seals and elastomers, with a range of motor options and other modifications being available to suit the application. In-line high shear mixers can be added to an existing process with a minimum of expense, while providing a dramatic increase in productivity— and product quality. Often, an in-line mixer can be installed in place of a centrifugal pump, since the unit provides its own self-pumping capacity. Equally, they can replace traditional low-shear devices such as in-line agitators and static mixers—a series of baffles inside the pipeline designed to mix merely by disruption of flow. Since both of these devices require pump feeding, the benefits of the high shear mixer are considerable. The in-line mixer is based on the same rotor/stator principle as immer-

sion mixers; however, the workhead is mounted in an enclosed chamber in a pipeline. As the processing vessel, pipework and in-line mixer form a closed system, aeration is eliminated and bypassing is impossible—the entire contents of the vessel must pass through the mixer. A further advantage of this system is that the machine’s effort is concentrated on the small volume of material inside the mixing chamber at any given moment, and power is not wasted moving large volumes of liquid. Consequently, a relatively small in-line unit can process volumes, which would require a much larger immersion type mixer. Most in-line high shear mixers also produce a non-positive pumping action, which is sufficient for most process requirements, although larger batches may require an auxiliary agitator to ensure in-tank uniformity.

innOVaTiOn DisTinguishes BeTween a leaDer anD a FOllOwer. —Steve Jobs

How are you going to navigate the ever-changing dietary landscape? Today’s dietary demands are literally all over the board. While some consumers are demanding nutritious foods that are quick and easy to prepare, others desire protein-rich food that fits a low-carb or vegetarian lifestyle. Still others are simply looking for enough affordable food to feed a growing population. At Wenger, we partner with food companies to develop the processes and products they require to meet world consumer’s specific nutrition demands. Within our world-renowned Technical Center, we provide unmatched expertise for development challenges, whether it be for foods that are ready-to-eat, gluten-free, protein enhanced, heart healthy or have a low-glycemic index. And the list goes on. Contact us now. With new concepts and fresh initiatives, we’re ready to help you meet the ever-changing requirements of the food industry.

Turning ideas into opportunities. PrOgressiVe FOOD PrOCessing

wenger.com Belgium

Wenger12_FOOD-GPS_171x122.indd 1

Taiwan

Brasil

China

Turkey

inDia

9/5/12 12:55 PM

Enquiry Number

3179

What will tomorrow bring

PACKAGING & PROCESSING

September 2013 ASIA PACIFIC FOOD INDUSTRY

William Fehr

extreme effiCienCy Incorporating powders into liquids is one of the most challenging mixing applications. Additives such as gums and thickeners and other ‘functional ingredients’ are by nature liable to form agglomerates, which must be completely broken down to achieve a smooth end product, and maximise yield and thickening or stabilising effect. Light powders, which tend to float or ‘raft’, can form a ‘scumline’ around the top of the v e s sel, and par tially hydrated material tends to stick to parts of the agitator and vessel walls. Rather than try to incorporate the powder by adding it straight into the vessel, an effective means of overcoming these problems is to add it to a stream of liquid, as with the venturi principle, which can greatly reduce the formation of agglomerates, but cannot produce a completely lumpfree dispersion. High shear mixers have been specially developed to overcome these difficulties, some improving on the venturi principle, others using completely different approaches. A wide range of powder/liquid high shear mixers is available from many manufacturers. Typically, the liquid part of the formulation is recirculated from the process vessel through the mixer, and the powder is sucked from a

Light powders, which tend to float or ‘raft’, can form a ‘scumline’ around the top of the vessel.

ers into in-tank and in-line types, the rotor/stator principle is readily adapted to suit various process requirements and can be modified to suit a wide range of specific applications and installations. This can var y from a simple task such as sizing a mixer for an existing vessel, to a more complex project such as an automated system. As a result, equipment suppliers are increasingly working ever more closely with their raw material and component suppliers, as well as the end user, to develop mixers custom built to suit each application. A broad application knowledge as well as close links with the regulatory bodies also ensure the correct balance is struck between the requirements of the physical task—ie: the mixing job itself—and the conditions under which that task must be carried out. Consequently, equipment suppliers are being selected increasingly for their ability to provide innovative solutions to new problems, a trend which is set to continue. For more information, ENTER No: 0622

mjtmail (tiggy)

hopper into the liquid stream and then passes directly into the high shear mixer’s rotor/stator assembly, which subjects the mixture to intense but targeted high shear before pumping the product into the process vessel or subsequent manufacturing stages. This ensures a homogeneous, agglomerate-free dispersion of powder with minimised aeration and foaming. Again, as with in-line mixers, these powder/liquid mixers can be supplied to an ‘ultra hygienic’ specification, with CIP and even SIP capability. As mentioned above, apart from the broad categorisation of mix-

Another type of in-line device is the so-called shear pump. These are generally low-cost units based on a centrifugal pump, modified to impart a degree of shear. While they may offer an advantage over conventional static mixers or agitators, ironically, the design modifications can often result in a reduction in the efficiency of the pump, without a significant mixing capability, and as such, they are not considered as true high shear mixers within this article.

introducing the new the ultimate on-machine seasoning (OMS) system that delivers consistent coverage and flavor for both wet and dry applications.

this changes

performance

flexibility

Improved modular design that

Tighter standard deviations on

The ultimate in OMS

is fully enclosed for a more

seasoning performance through

seasoning that is fully

hygienic and quick to clean

scarf position. Loss-In-Weight

integrated with both oil spray

system. Pivoting drum that

powder feeder technology

and flavor injection in one

improves accessibility for hard

improves accuracy of seasoning

system for total control of

to reach areas to simplify day

application. Vacuum fill

adhesion. Capable of quick

to day operation.

provides cleaner operation.

flavor changes.

Enquiry Number

simplicity

3468

AGAIN!

markmark lozano » national sales manager 462 6500 6500» »mm +312 8665 » f: +972 462» 6599 » tna north america » info@tna solutions.c lozano » national sales manager»»p: p: +972 +972 462 +312 560560 8665 » f: +972 462 6599 tna north america » info@tnasolutions.com Stay inStay touch with tna in touch with tna Follow us Follow us @ tnasolutions @ tnasolutions

Search Search tna solutions tna solutions

YouTube Channel YouTube Channel tnasolutionsmedia tnasolutionsmedia

Search tna Search tna packaging solutions packaging solutions tnasolutions.com

INGREDIENTS & ADDITIVES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Natural VaNilla alterNatiVe Vanilla is a popular flaVour around the world, but prices and aVailability of extracts from the Vanilla plant can fluctuate dramatically due to external factors such as weather. Vanilla extract obtained by the bioconVersion of ferulic acid can solVe this demand problem. by Mike tan, sales director asia-pacific, solVay aroma performance, singapore Vanilla is one of the worldâ&#x20AC;&#x2122;s best loved flavours, not only for its unique sensory qualities but also for its ability to bring out the best in other flavours. Reminiscent of tenderness and childhood, vanilla is one of the most trendy flavours in the world. In recent years, the food market saw an increase in the demand for natural flavours. This major trend started in the US and Western Europe, and is now bound to reach the Asia Pacific region. In the case of vanilla and sweet flavours, this growing demand cannot be met by the available volume of cultivated vanilla beans. A cured vanilla bean contains several organic substances, including vanillin in relatively small quantities, in the range of 1.6-2 percent of the dry matter. Vanillin is a phenolenic aldehyde that is the organoleptic characteristic aroma component of the natural vanilla bean extract. It is widely used as a flavouring substance in vanilla flavours compositions and other sweet flavours. In order to satisfy the global demand for this highly favoured flavour, a natural vanillin has been developed that is identifical to that extracted from the limited quantity of vanilla beans that nature provides. The natural vanillin is obtained by the bioconversion of ferulic acid isolated from rice bran, a natural source. Vanilla Bean Market Natural vanillin is extracted from the seed pods of vanilla

planifolia or vanilla tahitensis. The world production of vanilla beans has shown drastic changes year to year since it is a natural product farmed only in tropical areas. The quantity and quality of yields can evolve due to bad weather, diseases and speculative stocks management. For instance, in 2004, reduced supply due to tropical storms in Madagascar generated an incredible price increase. In 2011, only about 50 tonnes of pure vanillin could be extracted from the total annual production of vanilla beans, representing around 0.3 percent of worldwide vanillin demand. Very poor weather conditions in Mexico and India in 2012 also deeply affected the vanilla bean pro-

Reminiscent of tenderness and childhood, vanilla is one of the most trendy flavours in the world.

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

duction. Mechanically, in early 2013, prices increased significantly (+50 percent at least compared to 2012). To fulfill consumer demand for natural flavours, the industry has looked at alternative vanillins, ensuring stable quality, prices and availability.

bioconversion process enables the transformation of this ferulic acid, isolated from a natural source, into vanillin. The natural vanillin obtained in such conditions is the same as vanillin present in natural vanilla beans. It displays a strong natural vanillin character, with a soft, sweet and powdery note and a touch of caramel.

BioConVerSion oF FeruliC aCiD Amongst the various natural vanillins currently found on the market, a focus can be made on vanillin obtained by bioconversion of ferulic acid, which is the only natural vanillin on a global basis. As a matter of fact, other types of ‘so-called’ natural vanillins cannot be considered natural according to some legislations. For instance, vanillin produced from eugenol, with clove being the original source, is actually produced by the hemisynthesis of eugenol. This involves a chemical step and therefore cannot be fully considered as a traditional and natural process, nor labelled in Europe and the US as ‘natural flavours’. One of the most intensively studied biotransformations to produce natural vanillin is the conversion of natural ferulic acid, a naturally occuring cinnamic acid. Over a decade ago, a natural vanillin was introduced that was obtained via the bioconversion of ferulic acid using a wild strain. Ferulic acid is a naturally occurring phenolic compound, mainly found in rice bran oil. This natural

This natural vanillin obtained by the bioconversion of natural ferulic acid is a good alternative to the one obtained from vanilla beans, due to the latter’s limited availability and price fluctuations. It is a solution of choice to meet natural flavours market needs, especially for packaged food requiring natural labels.

Powder Processing ...

Powder Processing ... • Feeding, conveying and mixing systems

• Feeding, conveying and

• Test Centre

Plastics & Rubber Indonesia 20 – 23 November 2013 Jakarta International Expo, Kemayoran Booth No: A-220 Hall A2

Gericke Multiflux® Mixer GMS ECD

Gericke Pte Ltd. Singapore 787812 T +65 64 52 81 33 gericke.sg@gericke.net

Contact our Thailand Presentative Montri Siriudompas T +66 8 4665 5995 Smontri@gericke.com.sg

Gericke Multiflux® www.gericke.net Mixer GMSGericke ECD is on Youtube Anzeige20_12.indd 1

3454

• Full service worldwide

• Test Centre

Enquiry Number

mixing systems

• Full service worldwide

23.04.12 11:25

Gericke Pte Ltd.

Contact our Thailand Presentative

INGREDIENTS & ADDITIVES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Vanilla derived from ferulic acid displays a strong natural vanillin character, with a soft, sweet and powdery note and a touch of caramel.

natural StatuS & regulationS A far as flavouring substances are concerned, regulations in force are Europe’s EC 1334/2008 and the US Food and Drug Administration’s (FDA) 21CFR101.22. According to the European regulations, in order to allow a flavouring substance to be labelled as ‘natural’ in the final product, three conditions must be strictly adhered to: • • •

The flavouring substance is naturally present in nature The raw material is natural The process is traditional

Authorised traditional food preparation processes highlighted in Annex II of EC 1334/2008 comprises, among others, extraction, distillation, fermentation, microbiological processes, heating, cooking, baking, frying (up to 240 deg C at atmospheric pressure) and pressure cooking (up to 120 deg C). Labelling in Europe can therefore be natural flavouring, flavour, or vanilla flavour, for the natural vanillin obtained by bioconverison of ferulic acid.

According to US regulations, to define a flavouring substance as ‘natural’, both the raw material and the process have to be natural. The FDA has established that the fermentation process (or bioconversion) for the production of vanillin can be labelled as natural. Labelling can be vanillin, and vanillin derived by a natural process. Vanillin obtained from ferulic acid that is isolated from rice is currently the only vanillin recognised as a natural flavour by official organisations such as the Directorate General for Competition, Consumer Affairs and Repression of Fraud (DGCCRF) in France and the Alcohol and Tobacco, Trade and Tax Bureau (TTB) in the US. In 2003, the French authority DGCCRF issued note n°2003-61 stating that “the only vanillin corresponding to this definition (the EC 88/388 regulation in force at that time) is the one obtained by fermentation from natural ferulic acid isolated from rice.” In October 2004, this type of vanillin was recognised by the US FDA as “vanillin derived naturally through fermentation.” The TTB stipulates that “only vanillin from fermentation of ferulic acid can be considered as natural and no other.” This natural vanillin is widely and successfully used in many other natural flavours, especially natural fruity flavours and others such as sweet, creamy, biscuit, vanilla or dairy notes. The natural trend is a major trend and driver in the food industry, and natural vanillin from ferulic acid isolated from rice bran meets the demand of numerous applications, thanks to its wide properties and the consistency of its high quality. From ice-creams, beverages, cakes and chocolates to candies, all these applications require the natural vanillin solution to meet the consumers’ growing global demand, and to ensure the same tasty experience in sweet packaged foods. For more information, ENTER No: 0630

Enquiry Number

3343

INGREDIENTS & ADDITIVES

Fibre oF nutrition

Consuming dietary fibre is known to be an important part of a healthy diet. Dietary fibre specifically, is thought to reduce a personâ&#x20AC;&#x2122;s risk for developing heart disease, stroke, high blood-pressure, diabetes, certain cancers and obesity. It is also thought to act positively by lowering blood pressure, controlling blood lipid concentration and promoting good gastrointestinal function. Many of the foods we eat inherently contain fibre such as whole grain foods, vegetables, fruits, legumes (peas and beans) and nuts. The suggested daily intake of dietary fibre may vary slightly depending on country and the actual amount consumed will inadvertently vary depending on the region. For example, diets high in whole grains, fruits and vegetables, similar to that in Asia, have a higher content of dietary fibre than diets in Western Europe and the US that may not contain these types of foods in adequate quantities. In addition, there does appear to be a decline in the global consumption of dietary fibre due to lifestyle changes among people who are eating more processed and ready-to-eat meals. Even eating a diet of fibre-rich foods may not be enough to harness the full health benefits that dietary fibre can offer. Fibre evolution There has been a type of evolution with regards to dietary fibre in foods in the recent years. Traditionally, dietary fibre could only be consumed

as part of the above mentioned natural foods, but technological advances in ingredient processing/production have allowed us to obtain high fibre ingredients by extracting from high fibre foods, chemical processing, or a combination of the two. This has led to food manufacturers using these high fibre ingredients, not only to increase the fibre content of foods, but in certain cases, to use these high fibre ingredients as partial substitutes for non-nutritive food components like starch, fat and sugar. A few common types of dietary fibre ingredients currently used in this manner are resistant maltodextrin, polydextrose and inulin. These three fibre ingredients are considered soluble dietary fibre as they are soluble in water and form a gel as they go through the digestion process. These materials are not broken down by digestive enzymes as starch is, for example. These materials also have a lower caloric content than traditional digestible carbohydrates.

Ramsey Everydaypants, Philadelphia, US

Consumption of dietary fibre Can lead to many positive health effeCts. With the development of teChnology, the ingredient Can noW be added during food produCtion and proCessing to enhanCe nutritional values. hoWever, there are some points a manufaCturer has to take note of before formulating produCts. by Garrett Zielinski, Client manager, CovanCe laboratories

resistant Maltodextrin Resistant maltodextrin is prepared from the thermal treatment of moistened starch and a trace amount of acid. Any digestible materials are removed from the mixture and the remaining material is purified and then concentrated for use. This material is very stable to heat and acid, which makes it a good choice for certain processed foods. Studies have shown that around 10 percent of the consumed resistant maltodextrin is digested and absorbed in the small intestine, around 50 percent is fermented in the large intestine and the remaining is excreted.

Vegan Feast Catering

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

Stacy Spensley, Minneapolis, US

Currently, polydextrose is used to improve the nutritional aspects of foods by being a prebiotic, adding fibre and reducing calories, the glycemic load, sugar and fat. In general, the caloric value of polydextrose is considered to be one kcal/g by most national authorities. inulin Unlike resistant maltodextrin and polydextrose, inulin is found naturally and has been part of our daily diet. It is present in small quantities in foods such as leeks, onions, garlic, asparagus, wheat, artichokes and bananas. It is also found in a greater quantity in Jerusalem artichoke, dahlia, chicory, and yacon. On an industrial scale, inulin can be obtained from the extraction and purification of the aforementioned plants/flowers. The most common

Ideas to Grow With

Enquiry Number

3443

Aside from being extremely stable, it is considered a ‘user-friendly’ ingredient because of its low viscosity, as well as tasteless and flavourless characteristics. Resistant maltodextrin can be used in low calorie foods as a bulking and texturising agent to achieve a desirable sweetness without an objectionable aftertaste. The caloric value for a certain type of resistant maltodextrin is considered to be around one kcal/g, which is considerably less than that of starch or sugar, which is four kcal/g.

Polydextrose Polydextrose, similar to resistant maltodextrin, is commercially prepared and not found in nature. Polydextrose is prepared from the in vacuo thermal treatment of glucose, sorbitol and a trace amount of acid. This mixture is then purified to yield the pure ingredient. The resulting material, similar to resistant maltodextrin, is very stable to heat and acid, which also makes it a good choice for certain processed foods. Polydextrose resists digestion in the upper gastrointestinal tract and is partially fermented in the colon. First commercially used in the early 1980s as an aid in reducing calories and fat in some processed foods, it has also been used in the Asia-Pacific region since the mid-80s to enhance the dietary fibre content of foods.

INGREDIENTS & ADDITIVES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Christopher, Shanghai, China

The actual intake of dietary fibre varies depending on the region. sources for industrial processing are chicory, followed by Jerusalem artichoke and dahlia. Similar to other dietary fibres, inulin is not digested by the enzymes of the human digestive system and induces similar physiological benefits. Like the abovementioned resistant maltodextrin and polydextrose, inulin can be used to purely add fibre to a product, but can also be used to enhance the taste, texture, and smell of processed foods. Its extreme solubility in water also allows for incorporation into water-based products like drinks, dairy products and table spreads. Inulin is also widely used as a prebiotic in dairy foods. While it has many similarities to that of other soluble dietary fibres, it does have the disadvantage of being susceptible to degradation by heat and acidic conditions. This potential degradation makes inulin a poor candidate for certain heat processed or acidic foods. Like most soluble dietary fibres, inulin is considered to have a lower caloric contribution than that of digestible carbohydrates. A caloric value of between one and 1.5 kcal/g is generally being used for labelling purposes. labellinG requireMents As lifestyles are constantly evolving and becoming more fast-paced, the need for quick, nutritious and healthy

soluble dietary Fibre May be the answer to achieve More nutritious Meals, and also to add Fibre to other ‘traditional’ Products. meal choices are becoming more evident. Soluble dietary fibre may be the answer to achieve more nutritious meals and also to add fibre to other ‘traditional’ products. While it seems straightforward to add these ingredients and label them accordingly, food manufacturers must be cautious and well-informed about how to accurately market and label the dietary fibre content of these foods. The term ‘dietar y fibre’ was coined in 1953 and at that time, it was considered to be the non-digestible constituents of plants that make up the plant cell wall, known to include cellulose, hemicellulose and lignin. The definition has evolved since then and unfortunately, it is different depending on which organisation or regulatory authority you ask. This

makes using certain soluble dietary fibre ingredients, including the ones mentioned above, difficult as they may be considered dietary fibre by one group, but not by another. This also creates the problem of international commerce as a manufacturer must comply with the regulations in the country where the food is sold, and not necessarily where the food is manufactured. It is advisable to fully understand the regulations and requirements in the country of sale prior to formulating a new product, depending on the reason for formulating a product with fibre. Some reasons to use fibre in a product are: for use as a front-ofpackage marketing tool to support a health or ‘fibre’ claim; for use as a substitute for other ingredients such as starch, sugar or fat; or to produce a healthier, more marketable food. If the purpose of fibre fortification is to use that information on the label, then the regulations must be strictly followed. However, if one is only trying to replace a non-nutritive ingredient and is not concerned with the labelling or marketing aspect, then the dietary fibre labelling regulations for the added soluble fibre ingredient may not be as critical. Prior to formulation, it is necessary to perform research about the labelling regulations for all ingredients, in all countries of sale. If there is ever a doubt, it is best to work directly with the ingredient manufacturers, as they are the experts on those products and should be able to advise on the appropriate course of action. As new ingredients evolve that boost the nutritional aspects of foods without compromising on taste, regulations will need to evolve as well to keep pace with scientific advancement in food technology.

For more information, ENTER No: 0631

The NAT color® range from Naturex offers endless possibilities in color through its E-Color™ and VegeBrite™ lines. E-Color™ is a complete range of high performing color additives that is extracted and isolated from natural origins to ensure exact color targets are achieved. VegeBrite™ gives a comprehensive, vibrant palette of brilliant shades made exclusively from concentrates of fruits and vegetables, edible flowers and algae. Obtained without selective extraction or isolation, these ingredients perform superbly in a wide range of applications. For the best natural colors, contact our team of experts today.

www.natcolor.com FOR MORE INFORMATION CALL Naturex: +66 2726 9540 E-mail: naturex.th@naturex.com

Enquiry Number

XXXX

INGREDIENTS & ADDITIVES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Spicing Things Up WiTh

Liquid

ExtractS

The use of The liquid spices and herb exTracTs can creaTe mulTidimensional heaT sensaTion ThaT enhances TasTes. manufacTurers have To make careful maTerial selecTion and mosT imporTanTly, find a good supplier parTner. by gary aUgUstine, execuTive direcTor of markeT developmenT, kalsec

Using liqUid seasonings instead of groUnd spices offer many advantages: supErior microbiological status Ground spices are well known for their poor microbiological status. Liquid spice and herb extracts have lower micro counts due to the production methods used. immEdiatE, frEsh, clEan flavour dElivEry and consistEncy Liquid seasonings deliver immediate flavour impact and

need no time to rehydrate, making them ideal for use in products with either short or long production times. Knowing that your supplier maintains controlled extraction methods can ensure liquid seasonings that provide consistently clean and fresh flavours. EasE of usE in thE factory Clumping and caking challenges traditionally associated with the use of ground spices are solved when liquid seasonings are used. Liquid seasonings are easily incorporated into most food product processing methods. function bEyond flavour Liquid seasonings have natural beneficial and functional uses that can be harnessed and controlled by a knowledgeable supplier. For example, the enzymatic activity of ground spices can cause problems in the consistency of sauces, whereas liquid seasonings are an ideal alternative as the enzymes have been deactivated. Additionally, a smoother sauce texture is achieved when using liquid seasonings in place of ground spices. The concentrated liquid seasonings reduce the volume

Paul Keller, Berlin, Germany

Most of us have experienced the joy and the challenge of using spices and herbs to create just the right flavour profile in a homemade meal. While it is relatively easy to clean and prepare spices and herbs in home kitchens, imagine the difficulty of creating that exact flavour profile time and time again on a large scale in a food manufacturing plant. This is when liquid seasonings can provide many advantages. For more than 50 years, spice and herb extracts and liquid seasoning blends have played an important role in the processed food industry. Extracts in the form of oleoresins are ideal for oil based applications or for plating on to dry carriers, and water dispersible extracts can be added directly to food applications that contain both an oil and water phase such as sauces, low fat meats, marinades and soups. Liquid extracts are defined as solid or semi-solid resin possessing the full organoleptic character of the natural spice. Makers of prepared foods and food ingredients rely on liquid seasonings for consistent, natural and reproducible flavour, aroma and colour.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

• •

• • •

Solubility Colour Additives on label

When managing heat, different combinations of liquid seasonings can impart very different tactile sensations, such as chemesthesis (heat, Pungency cold, stinging) and mouthfeel, or Flavour and aroma profile AD_System_Asia_Pacific_okTR_111x183.pdf 1 10/05/13 11.06

3404

Heat (pUngency) management Consumers want bolder, more complex flavours. Globally, the demand for hot and spicy foods is continuing to increase, particularly in snacks, sauces and dressings. According to a recent survey, one out of two consumers prefer spicy/ hot sauces and marinades. Another major advantage of working with liquid seasonings is the ability to manage heat (pungency), which can be difficult when incorporating black and white pepper, ginger or chilli peppers into your food product. Chilli peppers, and their characteristic pungency, have become an essential ingredient in many cultural cuisines. Today, countless varieties of pungent chilli peppers are cultivated. They share one distinctive characteristic: the unmistakable zest they give to the foods they flavour. Although fresh or brined chilli peppers are sometimes used to flavour and colour food, the traditional method of preserving chilli peppers is dehydration. Afterward, they are crushed, ground or flaked. They are sometimes combined with other dehydrated spices to make pungent seasonings, such as chilli powder. Call it ‘heat’, ‘pungency’, ‘warmth’ or ‘bite’—in modern commercial food applications, it is crucial that this characteristic be uniform, predictable and consistent. Creating just the right amount of heat in a food product can be a difficult and delicate process. Some products require no heat, some just a subtle amount, and some need to sizzle. Providing consistent and predictable heat can be achieved when using liquid seasonings. By isolating specific components from a wide variety of herbs, spices and vegetables, then extracting the critical components and standard-

ising their effect, the amount and delivery of heat can be easily controlled. Working with a primary extractor of pungent spices results in maximum control over critical parameters:

Enquiry Number

of spices needed in finished sauces, therefore interfering less with consistency.

INGREDIENTS & ADDITIVES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

A critical component of ensuring a quality functional ingredient is selecting a supplier that oversees the selection and sourcing of quality raw materials.

multi-dimensional heat. For a product developer looking to create something new, the concept of multi-dimensional heat offers a way to add a new profile to an existing product and an opportunity for product line extensions.

When

Deciding the timing of pungency.

Where

Selecting the location on the palate and tongue.

How much

Determining the right intensity.

How

Creating a matrix and delivery system that impacts perception.

Why

Satisfying consumer tastes.

Alessandro Giangiulio

WHat exactly is mUlti-dimensional Heat? It is the result of combining many different pungent spices in ways that control desired aspects:

Using liqUid spice extracts Some of the different types of spice extracts that can be used to create multi-dimensional heat are capsicum, ginger, mustard, horseradish and Szechuan pepper extract. Capsicum extracts can be decolorised, delivering the heat experience without imparting colour at typical dosage rates or they deliver standardised pungency with a bright orange hue, often used for breadings. Depending on the capabilities of your supplier, there are other capsicum options that may be ideal for specific applications, such as sauces and pickling brines, where a distinctive heat is desired and water solubility is important. Szechuan pepper can also provide a unique twist to your food application. The Szechuan (or Sichuan) pepper has a unique aroma and flavour that is not hot or pungent like black, white or chilli peppers. Instead, it has slight lemony overtones. The Szechuan plant belongs to the citrus family and it is not botanically related to the black pepper or chilli peppers. Its active ingredient—sanshools—delivers a distinctive tingling, numbing sensation in the mouth, giving food manufacturers a way to provide a distinctly different sensation to an existing product, with line extension opportunities. Szechuan pepper is a common spice used in Asian cuisine. However, due to its unique ability to enhance other flavours, especially other pungent spices, it has significant potential for many other applications. Whether you are considering more pungency, improved texture, or simply a more consistent flavour in your product line, liquid extracts offer many options. But before you start to convert your ground spices to liquid, you need to find the right supplier.

Will Clayton, Blackburn, UK

Today’s consumer likes it hot. Today’s consumer is also looking for ways to reduce fat and calories, without sacrificing flavour.

tHe sUpplier factor A reputable and experienced liquid seasoning supplier can work with you to find the best possible replacement for ground spices and can guide you through the challenges you may encounter while making the switch to liquid extracts. The first step to ensure a quality functional ingredient is to select a supplier who provides you with ingredients that meet the utmost quality standards. A critical component to this is selecting a supplier that oversees the selection and sourcing of quality raw materials. You should be sure that your supplier utilises consistent, reliable processing methods in the manufacturing of their ingredients. Combining raw material selection expertise and technology with careful attention to processing conditions creates effective ingredient solutions for your application. Your supplier should be more than just a raw material source; they should also be a partner in helping you overcome challenges and understand how their ingredients perform in various applications. Your supplier should have the resources and knowledge available to work collaboratively on specific projects. By discussing factors such as processing parameters, ingredients in the formulation and labelling restrictions, you are ensuring that your supplier finds a suitable option to ground spices. For more information, ENTER No: 0632

Visit

Citri-Fi is a natural,

at the FIA BOOTH #G21

AUSTRALIA

from orange pulp.

Your Objectives: Reduce Costs Improve Yield Improve Quality and Texture Improve Label Declaration

Australia imcdfood@imcd.com.au imcdgroup.com/worldwide/australia

INDONESIA

Improve Nutrition

The Citri-Fi Solution:

 Oil, Fat and Egg Reduction  Moisture Management  Emulsion Stabilization and Thickening

 Replacement of Synthetic and E-Number Ingredients

adi@mensa.co.id www.mensa-trading.com

SOUTH KOREA

ELKA CORPORATION elkacorp@hanmail.net

For additional distributor information please visit

HEALTH & NUTRITION

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

The Rise of GluTen-fRee

estimates global rates of celiac disease to be at one percent, with most cases concentrated in the West, as Eastern countries tend to consume more rice and wheat alternatives. Coeliac disease is often mistaken for irritable bowel syndrome and experts agree that a large majority of cases currently remain undiagnosed. Depending on the country, studies suggest that the ratio of diagnosed to undiagnosed cases can be as high as 1:20. As awareness of coeliac disease spreads, the incidences of diagnosed coeliac disease have increased dramatically, especially in western nations. In Canada alone, the number of cases quadrupled over the past 50 years. More recently, the gluten-free diet has extended beyond celiac and gluten sensitive individuals. The publication of the book Wheat Belly, by Dr William Davis, sparked a movement away from the consumption of wheat in general.

mitchenall

CoeliaC disease is an autoimmune condition characterised by an inability to consume wheat protein, commonly known as gluten. A similar condition, known as non-coeliac gluten sensitivity, causes an individualâ&#x20AC;&#x2122;s body to reject gluten when ingested, resulting in fatigue, headaches and indigestion. Coeliac and gluten sensitive individuals are forced to avoid food containing wheat protein, a difficult task considering the widespread presence of wheat products in diets of people all over the world. Nowhere is this limitation more evident than with bakery products. The use of wheat flour is a cornerstone of the bakery industry, providing flavour, texture and structure to everything from cupcakes to breads. Gluten-sensitivity and coeliac disease only recently developed widespread awareness and are still being understood by researchers and the public alike. Preliminary research

The book described modern genetically engineered wheat as addictive and unhealthy, causing unwanted weight gain and poor digestive health. It was well received and spent 16 weeks on the New York Times bestseller list before hitting number one in August 2012. Research by the Hartman Group revealed that of the subjects purchasing gluten-free products, only five percent showed gluten intolerance, with the remaining 95 percent choosing a gluten-free regimen for reasons such as digestive health, nutritional value and weight loss. The gluten-free food market

A9R2025568

Jeffrey Turner, California, US

Rates of diagnosed celiac disease aRe on the Rise and the benefits of a gluten-fRee diet aRe gaining incReasing exposuRe. the demand foR gluten-fRee bakeRy pRoducts is set to expeRience consideRable gRowth in the neaR futuRe. by Derek Lam, maRketing cooRdinatoR, embassy flavouRs

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

three major Components Three factors are critical in the creation of a gluten-free formulation: taste, structure and shelf life. With consumers being accustomed to the flavour of wheat, many alternative flours can have an unfamiliar taste. It can be a great advantage to have flavouring expertise when creating a gluten-free product. This grants food technologists more

DO YOU WANT TO WHIP YOUR FRUIT?

SEP 11 – 13, 2013 BAngkok, ThAIlAnd Visit us at Booth k21.

Would you like to create fluffy creamy desserts based on fruit? We found a technology to create totally new whipped formulations without fat and protein: CAVAMAX® W6, a naturally occurring carbohydrate derived from starch. It is approved as soluble dietary fiber and offers you new opportunities for whipped products. CAVAMAX® W6: • Whips various food products • Allows whipping without fat • Creates non-dairy fruit desserts • Provides heat and acid tolerance • Shows good organoleptic properties • Creates a high controllable overrun Wacker Chemie AG, Germany, info.biosolutions@wacker.com Asia Representative Office: Wacker Chemicals (China) Co. Ltd. Tel. +86 21 6100-3535

WAC_80x240_e_WhipIt_Messe_130813_RZ.indd 1

3462

GLuten Free FormuLation Creating a gluten-free bakery formulation involves replacing any gluten-containing ingredients in a traditional formula, most notably wheat flour, but other ingredients such as oats and barley may also require substitution. Flour is arguably the most widely used ingredient in bakery products, placing a considerable obstacle before food technologists pursuing gluten-free bakery formulas. The creation of a bakery formula without flour is akin to fishing without a rod, requiring food technologists to both create a tool to use and a method to master it. This results in a challenging research and development process, as traditional rules and methods practiced in bakery food science are largely inapplicable. Depending on the item, it can take several years to replicate the flavour, texture, structure and shelf life that flour provides to traditional bakery products. Several flours have been common substitutes in the industry, all providing varying results. An early substitute commonly used in gluten-free formulas was rice flour, due to its widespread availability. Products produced with rice flour tended to lack flavour and texture quality, resulting in a gritty, sandy texture. As the gluten-free trend began to pick up, the industry saw flour substitutes move in a more organic, natural direction. These newer flours were typically derived from health foods like buckwheat, quinoa, sorghum, tapioca, soy, amaranth and pea. Today, a wide variety of flours are used, usually in combination with starches and gums to replicate the properties of wheat flour.

CREATING TOMORROW’S SOLUTIONS

Enquiry Number

originally catered to the coeliac and gluten-intolerant population and was available only in specialty stores and bakeries. These once niche market items have experienced a demand surplus with the rising popularity of the gluten-free diet. This has garnered the attention of multinational food companies, such as Post Foods, Domino’s, Wendy’s, Arby’s and Burger King. The market is expected to grow to US$7 billion by 2015 in the US alone. As the market expands, gluten-free applications continue to diversify, with companies announcing everything from gluten-free beer to gluten-free pizza crust. However, the majority of the market remains focused on bakery, where the extensive use of wheat flour creates a strong demand for alternate gluten-free formulations.

13.08.13 15:01

HEALTH & NUTRITION

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

terparts. This forces retailers and consumers to store products frozen, compromising freshness and texture. Sorghum and buckwheat flour help products retain moisture over time, allowing for increased shelf life. Early gluten-free formulations centred on desserts, which presented less of a technical challenge. The sweeter flavours and ingredients associated with desserts lent food technicians greater flexibility, masking the unfamiliar taste of substitute flours. Expertise acquired in confectionery development has more recently been applied to other product categories, with improvements being made in bread products like pitas, bagels and loaves. Replicating the

repLiCatinG the struCturaL simiLaritY oF Wheat FLour presents the Greatest ChaLLenGe in the Creation oF a GLuten-Free FormuLation.

The first gluten-free items were created and purchased out of necessity.

texture and structure of a bread loaf demands greater control of the leavening process, as breads typically rise more than confectionery like muffins and cookies. Early gluten-free loaves were relatively dense and tasteless, but with the discovery and mastery of new ingredients, the latest products have begun to resemble a traditional wheat loaf in both taste and texture.

Rachel Kramer Bussel, New York, US

control over flavour and aftertastes, allowing for more flexibility in the formulation. Replicating the structural similarity of wheat flour presents the greatest challenge in the creation of a gluten-free formulation. Gluten serves two important structural functions in bakery products: it creates texture and elasticity in the mouthfeel of a product when consumed, and allows breads to rise by trapping air bubbles in the leavening process. A wheat flour substitute that does not retain air bubbles well will result in a dense, flat, inelastic product. The inclusion of pea flour and whey protein powder can assist in air retention and create gluten-free formulas that rise well when baked. Shelf life presents another obstacle. Gluten-free formulations have a tendency to dry quickly. As a result, gluten-free bakery items typically have a greatly reduced shelf life in comparison to their gluten coun-

Enquiry Number

3453

HEALTH & NUTRITION

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Jencu

ity of growth will come from people interested in the general health benefits of going gluten-free. New products will target this segment of the market, creating fresher and more nutritious loaves. Already, loaves that are high in fibre and protein have been released, and they are well received by consumers. The competitive landscape of the market is expected to even out, with more companies entering the market as confidence in the trend grows. Already, medium sized competitors have emerged, filling a gap between the small specialty bakeries and large brands. The greatest challenges facing new entrants are production capacity and research and development expertise. It can be a challenge to find gluten-free bakeries large enough to produce the volume demanded by the biggest retailers. Additionally, given the trendâ&#x20AC;&#x2122;s youth, the research and development process involved in developing a good formulation can be time and resource intensive.

Andrea Nguyen, Los Angeles, US

Rebecca Siegel

Future oF GLuten-Free Initially, gluten-free bakery products were produced in local bakeries and sold in health food stores. Competition was low and as a result, so was the relative quality of early products. The first gluten-free items were created and purchased out of necessity, consumed by individuals who suffered from celiac disease. Without the use of flavouring or bakery formulation expertise, many of these early products were lacking in flavour and texture. As the trend caught on, larger companies began to apply a more scientific approach to gluten-free products, greatly improving the palatability of gluten-free bakery goods and generating more competition. While the market is still relatively young, it is dominated by a few large competitors that create formulations produced on a large scale. These products are marketed to the general public and sold in retail stores. The gluten-free bakery market is set to experience a massive influx of demand. The trend has already experienced dramatic growth, with the market doubling in size over the course of the last five years and projected to double again in three years. This demand will come primarily from North America, specifically the US, although demand is expected to rise all over the world as awareness of the benefits of a gluten-free diet spread. While celiac and gluten intolerant individuals will make up a portion of this increase, a large major-

Olearys

Loaves that are high in fibre and protein have been released and they are well received by consumers. As the gluten-free trend continues to grow, the market will be defined by innovation, both within and outside the bakery sector. Few food trends in the past have shown the scale and strength that gluten-free has already displayed, and with its continued growth, consumers of a gluten-free diet can look forward to wider variety and improved quality in gluten-free products. For more information, ENTER No: 0640

Only a steel belt gives you this much versatility

The unparalleled flexibility of a Sandvik bake oven belt is just one of its many benefits. Hard-wearing and stable, a Sandvik steel belt delivers outstanding product quality with a crisp, consistent bake, and a long working life for excellent ROI. Talk to us and find out what a Sandvik steel belt could do for you.

ON A SANDVIK STEEL BELT

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

Enquiry Number

3442

QUALITY BAKED

n Solid and perforated belt solutions for all types of baked product n Belt only or complete systems incl. compact belt tracking, graphite skid bars n Flat solid surface for easy cleaning – new Sandvik QuickCleaner available n Global ‘Business Class’ service network incl. consultancy and training

See us at Booth 10834

www.sandvik.com/steelbelts

BEVERAGE

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Carbon DioxiDe:

the brewing threat Carbon dioxide gas is a fatal hazard that has resulted in numerous tragiC inCidents in the brewing industry. these aCCidents Can be avoided with the implementation of good safety measures. by Chris Wilson, senior support engineer, CrowCona

The hazards associated with carbon dioxide in the brewing industry are well known, yet people still die needlessly every year in tragic and completely avoidable accidents in breweries. Just last year in Germany, which has a good safety record, two workers died in separate incidents at the same brewery. These incidents could have been avoided by following the right carbon dioxide gas safety procedures. In the first incident, the owner was found dead with his head and torso in a beer mixing tank. It is thought that, after bottling and subsequent cleaning, the owner had leaned in to check the container and was overcome by the carbon dioxide gas.

Then 10 months later, in the same brewery, a worker was found dead in a pressure tank used to recirculate wheat beer. He had probably forgotten to fit a yeast plug and had leaned into the tank—which was already pressurised with carbon dioxide—to fit one. He was found up to his hips in the container and had been poisoned—probably in seconds—due to the high concentration of carbon dioxide. Both these accidents demonstrate the extremely hazardous nature of carbon dioxide and how quickly one can be overcome by its deadly properties. ProPerties & effeCts Carbon dioxide is extremely hazardous and can kill in two ways: either

by displacing oxygen, leading to rapid asphyxiation, or as a toxin in its own right. Exposure to as little as 0.5 percent volume carbon dioxide represents a toxic health hazard, while concentrations greater than 10 percent volume can lead to death. Because carbon dioxide is completely odourless and colourless, there is no physical indication of danger until it is usually too late. Carbon dioxide is a by-product of the fermentation process and because the gas is heavier than air, it collects at the bottom of containers and confined spaces such as tanks and cellars and can even spill out of fermenting tanks and sink to the brewery floor, where it forms deadly, invisible pockets. In fact, carbon dioxide is a hazard throughout the brewing process, right through to packaging and bottling. safety PreCautions Fermentation tanks, beer mixing tanks, silos and other confined spaces in the brewing industry are easily accessible—it is rare for them to be

visitflanders, Brussels, Belgium

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

fitted with safety interlocks. For this very reason, rigorous safety systems should be in place and always adhered to. Employers must assess the risks these areas pose to their employees and endeavour to prevent them. In most cases, both the assessment and the safe working system will require testing of the atmosphere with gas detection equipment. As a rule, entry should not be routine and should only be carried out if absolutely necessary. However, if entry is necessary—eg: for an inspection or to ensure cleaning has been carried out correctly—suitable safety procedures must be followed. Firstly, carbon dioxide from the space must be completely removed. This can be done by discharging all the fermentation and pressure gasses directly into the open air using a ring main system. If this is not pos-

Alexander Bolotnov, Moscow, Russia

sible due to the layout, the carbon dioxide must be manually extracted and safely diverted. Prior to entering a tank or other confined spaces, a ‘release measurement’ of carbon dioxide must be

A Thirst for Wellness Natural colorants and fortification for your beverage

Employers must assess the risks these areas pose to their employees and endeavour to prevent them. taken using a suitable carbon dioxide monitor. This is the only reliable method to check whether the carbon

Food and Beverage Fortification Solutions

Enquiry Number

Please visit us at Vitafoods Asia , stand nr. 310 www.lycored.com | info@lycored.com

3447

Combining highly stable colorants for that desired look with vitamin & mineral premixes to support nutritional and healthy beverages.

BEVERAGE

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

DeteCtor tyPes Both portable and fixed carbon dioxide detectors can be used for carbon dioxide monitoring in breweries. Fixed systems typically comprise one or more detector ‘heads’ connected to a separate control panel. If a detector reads a dangerous carbon dioxide level, extractor fans are automatically triggered and sirens or visual beacons can also be activated to warn workers to vacate the area. This sort of installation is suited to larger spaces like cellars and plant rooms. However, much confined space work in the brewing industry take place in more restricted areas like fermentation tanks, where fixed detectors cannot be installed. This means compact portable units are required. Ease of use, with one button operation, should be the norm

not taking the risk of Carbon DioxiDe seriously has leD to many avoiDable Deaths.

cheongwah2002

Worker ProteCtion Anyone entering a tank or other confined spaces must also be equipped with a suitable gas detector. If a certain carbon dioxide concentration is exceeded, the device will go into alarm mode with both audio and visual alarms. Generally, at a carbon dioxide volume of 0.5 percent by volume, a pre-warning is set off; at one to two percent by volume, the main alarm is activated. With most devices, other alarm thresholds can be selected with the aim of avoiding the alarm sounding too frequently and simultaneously ensuring the safety of the person working in the container.

Bernt Rostad, Oslo, Norway

dioxide concentration is actually at a safe level. The measurement must be taken by a qualified person, usually by lowering the monitor into the chamber and leaving it there for several minutes. It goes without saying that any monitoring device must be durable, reliable and regularly calibrated and tested.

when it comes to portable detectors. This means minimal training is required while increased safety is ensured. Combining one or more sensors with powerful audible and visual signals to warn when pre-set gas levels are reached, compact portable detectors are easily carried in a confined space, ensuring that pockets of high carbon dioxide concentration are not missed. Certain features should be expected in every portable carbon dioxide detector. Clearly, life-saving tools for demanding environments must be as tough as possible, with reliable electronics housed in impact-resistant casings.

While the need to leave gas sensors exposed to the atmosphere means that no instrument can be fully sealed, a high degree of protection against dust and water ingress is essential. Toughness notwithstanding, a well-designed detector will also be light and compact enough to wear for an entire shift. Finally, because of the difficulties of working in a cramped space, and perhaps under poor lighting, instruments should be easy to use. No matter how advanced a detector’s internal architecture or data management options are, personnel in the field should be faced with nothing more daunting than a clear display, simple one-button operation and loud/bright alarms. Not taking the risk of carbon dioxide seriously has led to many avoidable deaths. If all the safety procedures described above are observed, the risks of dealing with this colourless, odourless and tasteless gas can be significantly reduced. For more information, ENTER No: 0650

Enquiry Number

3440

FEATURES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

The Food PoT oF Gold

The pressing concern of food shorTage has Thrown The asia pacific region inTo The spoTlighT. increasing demands from consumers have driven inTeresT in The food ingredienTs and addiTives markeT, and This is especially True for Three main caTegories. By natasha telles D’Costa, research manager, new Zealand gic, frosT & sullivan

Lablascovegmenu, London, UK

manufacturers from BASF to Cargill entering and reiterating their commitment to the Asia Pacific Market.

The global economy today is witnessing multiple challenges of inflation, recession and inconsistent recovery rates. As the world aims to cope with these worrying trends, demand for the proverbial ‘pot of gold’ is slowly moving from that of ‘black gold’, namely petroleum, to the more pressing concern of food shortage. Indeed, the next global demand area is the world’s challenge to feed its growing populations, especially in the emerging Asia Pacific region. With such high expectations, food today is expected to be a one stop shop not only in nutrition, but also in preventive medication and it is this requirement that has led to the rise of interest in the food ingredients and additives market.

GoinG natural With increasing concerns about chemical side effects and the introduction of synthetic additives into foods, consumer demand for natural alternatives has increased dramatically. The industry responded to such demand by focusing on customisation of products to focus on natural alternatives for established variants. While the trend towards natural has been defining the food ingredient market for over a decade now, the Asia Pacific market has been slower in embracing it. However, once done, it has steamed ahead and is today, a global leader in natural alternatives to synthetic food ingredients—a fact that is attested to by the large amounts of food ingredient

QuiCk snapshot The global food and beverage (F&B) sector, which comprises farming, food production, distribution, retail and catering was valued at US$6.3 trillion in 2012. As economies emerge, food demand will continue to shift towards Asia in the upcoming decade. Buoyed by end use growth, the global food ingredients market was estimated to be worth around US$64 billion in 2012 and is growing at six to eight percent year on year. Asia Pacific has emerged as a key market for these ingredients. As is the case globally, the major markets for food ingredients are split between the application sectors of bakery, dairy, confectionery, savoury, nutraceutical and others. In terms of functionality, these ingredients are split as colours, preservatives, sweeteners, emulsifiers, enzymes, fortified food ingredients and others. While the individual application segments are growing considerably, it is the nutraceutical sector, buoyed by the fortified food ingredients products, that are driving demand in this market. key Growth seCtors While food ingredient demand in Asia Pacific is on a growth trajectory due to its emerging nature, there are

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

Scott Waldron

Stacy Spensley, Minneapolis, US

Colours, preservatives and fortified ingredients are the flag bearers of industry growth. around the industryâ&#x20AC;&#x2122;s need to recreate its health reputation, and the resulting growth is testimony to such an initiative bearing fruit. FooD Colours The global food colours market was estimated to be at around US$1.5 bil-

D Sharon Pruitt, Utah, US1

certain ingredients that are acting as the flag bearers of industry growth, purely due to their healthy image and ability to answer to the need of the hour. which is health and wellness. These ingredients are the colours, preservatives and fortified ingredient markets. All three markets are based

lion in 2012 and is growing at two to four percent. The market is broadly divided into synthetic and natural colours, and it is the latter that has revived this industry and turned it around to emerge as a potential goldmine. Natural colours are typically more expensive than synthetic colours, but the industry and consumers have shown a willingness to pay for the natural label even in tough economic times such as the global recession. The food colour industry in Asia Pacific was estimated at around US$450 million in 2012 and is growing at three to five percent. Natural colours account for 33 percent of this market and over 60 percent of products launched in Asia Pacific today contain natural colours. This fact has been further established by the entry and investment into Asia by all major natural colour manufacturers such as Sensient, Chr Hansen and BASF. FooD preservatives Food preservatives or shelf-life extension ingredients are particularly relevant in Asia Pacific due to the tropical climate of a majority of its member countries. In addition, most countries in the Asia Pacific region are plagued with a lack of infrastructure and refrigeration facilities that have caused manufacturers to invest even more in preservatives, to ensure the product remains fresh until it reaches the consumer. The total shelf-life extension food additives market in Asia Pacific was estimated to be US$84 million in 2012, growing at a CAGR of 8.2 percent in revenue. In terms of consumption, the Asia Pacific represents the third biggest market, only after North America and Europe. Preference for natural antioxidants is rising in spite of current higher consumption of synthetic antioxidants. Increasing interest in convenience foods and snacks is driv-

FEATURES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Christopher, Shanghai, China

FooD preservatives or shelF-liFe extension inGreDients are partiCularly relevant in asia paCiFiC Due to the prevalent tropiCal Climate. ing the overall antioxidants market. Key subsectors include vitamin E (mixed tocopherols), herbal extracts (rosemary extracts), hindered phenols (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butyl hydroquinone (TBHQ)), ascorbyl palmitate (derivatives of vitamin C) and propyl gallates. The antioxidant market in Asia Pacific is highly fragmented with a strong influx of local manufacturers who possess a significant market share. The market is diverse: developed countries (eg: South Korea and Japan) account for 40 percent of the market and consume non-genetically modified (GM) based antioxidants, while developing countries (eg: Singapore, Malaysia, Thailand, Taiwan, and Vietnam) consume more GM based antioxidants. FortiFieD FooD Globally, the nutraceutical ingre-

dients act as the key purchase indicators for nutraceutical products. As consumer awareness on nutraceuticals grows, so does the demand for specific ingredients such as omega-3 and phytosterols. In the Asia Pacific, these fortified food ingredients are key growth drivers accounting for over US$7 billion worth of revenue to the industry, or 38 percent of the global nutraceutical ingredient market. The major fortified food ingredients in use in Asia Pacific are differentiated into the categories of heart health, digestive health, eye health and womenâ&#x20AC;&#x2122;s health amongst others. These ingredients ranging from omega-3 to phytosterols are driving innovation and investment into this market, and are expected to continue to grow to be major growth areas for the overall food industry, due to their relatively low consumption norms in relation to high prices. Countries such as Japan, Australia, South Korea and New Zealand have highly sophisticated local and export nutraceutical ingredient set ups, while China, India and ASEAN are moving from sourcing hubs to downstream processors and manufacturers of nutraceuticals at present. As the Asia Pacific food consumer witnesses a rising income status, additional revenue will be allocated to sophisticated value added food demand. This scenario will result in

increased demand for healthy ingredients and the rising awareness of ingredients. Increasing awareness of healthy eating and growing levels of aspirational living will result in ingredient branding becoming a key purchasing factor, as global brands promise better quality. Key growth will focus on further market penetration into lesser known markets such as Vietnam and Myanmar for the volume based segment, and quality focussed product differentiation at premium prices for the urban value based segment. The Asia Pacific food ingredient industry is expected to grow from strength to strength as local demand and global multinational investments thrust it into the spotlight as the favoured child of the global food ingredient industry. For more information, ENTER No: 0660

D Sharon Pruitt, Utah, US

As the Asia Pacific food consumer witnesses a rising income status, additional revenue will be allocated to sophisticated value added food demand.

Enquiry Number

3436

FEATURES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

The New whey Of

Packaging

Daniel Oines, US

As opposed to standard plastics derived from petroleum, bio-sourced polymers, hereafter referred to as biopolymers are from renewable biomass sources. The use of this class of materials is in fact nothing new. For example, back in the 40s, Ford introduced an all-plastic motor car body made of cellulose fibre and resin extended with a by-product of the soybean oil extraction process. However, the subsequent interest in this class of materials faded out with the development of more durable and resistant petro-chemical plastics. Now, having reaching a new breakeven point, research has recently been intensified in that field, revealing a large range of possible resources and extending the spectra of applications biopolymers can fulfil. This can be attributed to the improvement of their performance, making them more competitive with their synthetic counterparts. The feedstocks for naturally occurring biopolymers range from proteins (from animal and vegetal sources) to lipids and polysaccharides (eg: starch and cellulose based biopolymers). Some biogenic polyes-

ters such as polyhydroxyalkanoates (PHAs) are naturally accumulated in microbial cultures. Others biopolymers, such as polylactic acid (PLA), are obtained from bio-derived monomers, (eg: from corn starch) which are then polymerised through standard routes. This is also the case for the new commercially available bio-based polyethylene therephtalate (PET) or polyethylene (PE), which now covers the biggest segment in terms of production volume among biopolymers. HugE MarkEt SHarE While generally used for short term application, packaging is the biggest market for the plastic industry with an increasing share of over 40 percent of all plastic produced (even accounting for over 70 percent for bioplastics). In consideration of the legislation and market requirements, factors such as weight reduction, recyclability, waste reduction, used of sustainable/renewable raw materials have driven new developments in the sector.

While maintaining good food preservation just like their synthetic counterparts, biodegradable plastics stands out as a solution for conserving depleting fossil resources, reducing carbon dioxide emissions and environmental pollution at the end of their packaging lives. Research enabling the development of tailored made solutions for this sector is important because most biopolymers do not meet the requirements of packaging for sensitive food due to their insufficient barrier properties, which are unable to guarantee product quality throughout its shelf life. Such requirements in terms of barriers against light, moisture, water vapour and gases are specific to the type of food packed. To fulfil the optimal combination of properties, multilayer laminates are generally used. However, due to the challenge of separating the different materials during recycling operations, multilayer flexible packaging is often unrecyclable.

Admella

Packaging constitutes a major market share of the Plastic industry desPite its often short term aPPlication. With groWing concerns on the environment and resources, Whey coated Packaging can be the solution for the future that is made from Waste materials and is recyclable. by ElodiE Bugnicourt, innovaci贸 i recerca industrial i sostenible (iris)

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

terised or assessed after lamination with PE as a sealing layer.

Whey is a by-product of cheese manufacturing

BarriEr ProPErtiES The oxygen transmission rates (OTRs) were measured for the laminates. The coating showed a good oxygen barrier (eg: a whey coating

of approximately 12 μm in a PE/PET sandwich allowed an improvement by a factor of 30 of the entire OTR). The calculated average Q100 values (OTR normalised to 100 μm)

MANAGE YOUR PRODUCTS WITH EASE

Industries with the likes of food and beverages, pharmaceutical, manufacturing wants to enhance channel efﬁciency, data sharing, prevention of theft and counterfeits. Brady offers a comprehensive track and trace solutions, comprising of signs and label printers, quality labeling materials, bar codes designing software and imaging based bar code scanners to fulﬁll your tracking needs. Call Brady at (65) 6477 7261 or email us at ContactUS_SA@bradycorp.com for more information.

www.bradyid.com.sg

3330

BRADY’S TRACK & TRACE SOLUTIONS

Enquiry Number

WHEy ProtEin Solution In this context, the development of a biopolymer-coating within the framework of the EC funded Wheylayer project (FP7 n o 218340) for plastic films based on whey protein has the potential to replace current synthetic oxygen barrier layers used in food packaging, such as ethylene vinyl alcohol copolymers (EVOH) and is expected to be far reaching in the market. Whey is a by-product of cheese manufacturing and therefore, as opposed to certain controversial biopolymers, it does not create direct food competition. For example in Europe, about 20 million tonnes of whey produced annually is not currently valorised. In addition, the generated waste can be highly polluting if not properly handled due to the high organic content of whey. A recent study, which demonstrated the scale-up ability of the production of the whey-based coating as a preliminary requirement for its commercialisation, built on past academic literature which had not been routed to the industry yet, showing that edible coatings made of whey proteins offered good aroma, fat, humidity and oxygen barriers. The new bio-coating solution was formulated using whey protein isolates (WPI of high purity above 90 percent) and plasticisers to prevent brittleness. The most promising formulations among those evaluated at pilot scale were selected for scaling up. The coating solutions were applied at semi-industrial rates using a tailor made application and drying prototype, which optimises speed and energy consumption to minimise the environmental impact of this manufacturing stage. This process also allowed for the correct structuring of the protein-based coating on the film and governed the barrier properties. Resulting coated films were either directly charac-

Heather McCall

Advances in Materials Science and Engineering

Table 2: Results of the optical measurement of the oxygen barrier. Trial PET PET/whey coating/PE

FEATURES(cm

OTR (STP) mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 barâ&#x2C6;&#x2019;1 ) 101 3.1

đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;100 whey coating (cm3 (STP) mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 barâ&#x2C6;&#x2019;1 ) â&#x20AC;&#x201D; 0.4

đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E; whey coating (cm3 (STP) mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 barâ&#x2C6;&#x2019;1 ) â&#x20AC;&#x201D; 3.2

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

66 Permeability values of typical plastics, bioplastics, and wheylayer 10000

PE-LD

Oxygen transmission rate 23â&#x2C6;&#x2DC; C/50% RH Q100 (cm3 (STP) mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 barâ&#x2C6;&#x2019;1 )

1000

PE-HD PP (oriented) PA 12

100

EVA-copolymer, VAC 20%

Celluloseacetate

PUR-elastomer

Wax/paper

PA 11

PS (oriented)

PVC-U PET (oriented)

EU regulation 10/2011 in terms of global migration. In terms of end of life, whey proteins can be hydrolysed by different enzymes in specific conditions to make multilayer films recyclable as a result of the separation of the layers made up of conventional plastics.

Cellulose-acetobutyrate

PVC-U (oriented)

PA 66 PA 6

rEcyclaBility The recycling process consists of the 1 shredding of the films, the washing and the separation of plastic flakes EVOH 44% PVDC EVOH 32% thanks to the difference in density 0.1 EVOH 38% EVOH 27% between the layers assembled by the whey coating, such as PE and PET, 0.01 before each can be recycled inde1000 0.01 0.1 1 10 100 pendently. Water vapour transmission rate 23â&#x2C6;&#x2DC; C/85 â&#x2020;&#x2019; 0% RH Q100 (g mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 ) The washing stage of the recyFigure 2: Barrier properties of whey-based layer versus other plastics commonly used in the packaging industry normalized to 100 đ?&#x153;&#x2021;đ?&#x153;&#x2021;đ?&#x153;&#x2021;đ?&#x153;&#x2021;m. cling process can be easily adapted by the substitution of chemical deterWHEy-BaSEd coating can rEducE carBon tends to wet totally the surface of the coated sample over that The oxygen barrier evolution versus humidity wasgent mea-used with a selected enzymatic dioxidE EMiSSionS and conSuMPtion time. sured depending on the relativeof humidity of the measuring detergent. The developed whey-coatgas (Table 3). The variation of the oxygen barrier of PET rESourcES in Packaging Production. ingcalcould be removed within two depending on relative humidity was considered in the 3.2. Barrier Properties. The OTR measurement results for the culation. Above 50% r.h. calculating the oxygen permeability hours and is therefore compatible coated PET films after lamination with PE can be found in of the whey coating was not possible due to the fact that Table 2 as measured standardwere temperature and pressure of the at coating 0.4 (STP) cubic the permeability of one layer became lower or equalwith plastic recycling operations. to the (STP). The OTR and the đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;100 of the whey coating were metres/sq m d bar at zero percent The possibility of reusing the permeability of the multilayer structure. The OTR of the whey calculated as previously explained. This coating showed a r.h. good oxygenrh. barrier and thus an increased values oxygen barrier Previously reported were coating was almost constant within the range of 0â&#x20AC;&#x201C;30% recovered films was tested by perAt 50% r.h. the đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;100 raised slightly from 3.8 to 7.9 cm3 (STP) for the resulting coated laminatedfor films a taken intoand account thewhereby further forming mechanical tests showing mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 barâ&#x2C6;&#x2019;1 . The difference between the results reported in whey coating of approximately 12 đ?&#x153;&#x2021;đ?&#x153;&#x2021;đ?&#x153;&#x2021;đ?&#x153;&#x2021;m in a PE/PET sandwich representation of the OTR vs. water not too significant changes in propTables 2 and 3 at similar conditions (i.e., at 0% r.h.) should allowed an improvement by a factor 30 of the OTR of the be explained by the difference of techniques used. Since the for the separated PE and PET values(WVTR). of the coating were whole. The calculated đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;đ?&#x2018;&#x201E;100rate vapouraverage transfer erties optical method is used for fast screening whereas the results 0.4 cm3 (STP) mâ&#x2C6;&#x2019;2Whey dâ&#x2C6;&#x2019;1 barâ&#x2C6;&#x2019;1coated at 0% r.h. (Table films2).achieved in Table 3 are according to the standardized method,films. those The WVTRs of whey-coated PET films were measured much superior barrier Finally, preliminary life cycle were taken into account in the OTR versus WVTR graph â&#x2020;&#x2019; 0%properties r.h according by a gravimetric method at 23â&#x2C6;&#x2DC; C/85% (Figure 2). to DIN 53 122-1. The PET laminate showed a water vapour compared to other bioplastics. Reanalysis (LCA) showed that the use As shown in Figure 2, whey-coated films achieved much barrier of 15.8 g mâ&#x2C6;&#x2019;2 dâ&#x2C6;&#x2019;1 which is the value of uncoated PET. sults also indicate that the OTR superior barrier properties compared to other bioplastics of whey-based coating can reduce (in Thus, it was not possible to calculate the WVTR of the whey values of whey-based coating apcarbon dioxide emissions and congreen). Results also indicate that the OTR values of wheycoating. Therefore, previously reported values [24] were taken into account for the further those representation of thewith OTR versus proached of EVOH high based coating approach those of EVOH with high ethylene sumption of resources in packaging content and are better than PA which is further used for WVTR (Figure 2). ethylene content and are better than production. Data regarding the differpolyamide (PA), which was further ence in the production stage of the Whey coated films achieved much used for food storage validation. whey-coating indicates a 15 percent superior barrier properties compared to These results together with the reduction of environmental impact other bioplastics. different previously reported thercompared to synthetic counterparts mo-mechanical, optical, adhesion such as EVOH or PA at similar weight. butter cheese in comparison with properties of coated PET films, conThese figures were obtained on fully synthetic reference multilayer sequently determine the suitability prototype production and could films (a PE/PA based laminate of 60 of the whey protein-based coatings be improved at higher production Îźm). for packaging application and show speed. Nevertheless, in a multilayer The overall shelf life was compathe potential to substitute other synfilm, the layer acting as a barrier is rable in both cases and exceeded the thetic barrier layers used for food relatively thin (thickness depending duration of the tests that was specipackaging. on the food to be packed and nature fied by the cheese manufacturer. In terms of validation of the obof the barrier layer), leading to a â&#x20AC;&#x2DC;diFurther tests also showed that those tained material for food packaging, lutionâ&#x20AC;&#x2122; of this advantage. laminates fulfilled food contact comlaminates derived from whey proteinIn the previously reported food pliance regulations according to the coated films were tested for storing storage validation, the PA-based Steven Depolo, Miami, US

Wheylayer

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

packaging and improved the uses resources throughout its life cycle. As a result of this, there are a lot of new opportunities to close the loop between the food and packaging industries with the development of sustainable biopolymers that will help save food and reuse wastes. *Source of the coauthors of this work and article whereby the present results are further described: E Bugnicourt, M Schmid, O Mc Nerney, J Wildner, L Smykala, A Lazzeri, P Cinelli, Processing and Validation of Whey-Protein-Coated Films and Laminates at Semi-Industrial Scale as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties, Advances in Materials Science and Engineering, volume 2013, Article ID 496207, 10 pages, 2013). For more information, ENTER No: 0661

Lacto Asia offers a wide array of cheese for different food industries. Not only diverse forms as block, diced or spread, we also supply featured cheese & various ﬂavored cream cheese that fulfill your needs. Call us at +65 6286 1360 or email us at enquiry@foodtech.com.sg on time for your success. LACTO ASIA PTE LTD Blk 171 Kampong Ampat #03-13/14, KA FoodLink Singapore 368330 Tel: (+65) 6286 1360 • Fax: (+65) 6286 5034 e-Mail: enquiry@foodtech.com.sg

3464

EnVironMEntally friEndly oPtion Bioplastics can be produced from an increasing range of renewable resources, including an increase utilisation of waste materials which are of non-food competing sources as opposed to bioplastics which diverted full corn fields for the production of ethanol leading to starvation and ethical questionings. Although the research in bioplastics is very dynamic, there are still much to be done ahead. The whey

protein based coatings developed in the study exhibited excellent barrier properties, outperforming most existing biopolymers and therefore, appear as promising replacements for synthetic barrier used for food packaging applications. Coated films were validated for storing various food products. The developed whey coating can be removed inside the multilayer films to make them recyclable. A LCA has been performed and showed a significant reduction in the environmental impact of the packaging thanks in particular to the possibility of recycling the materials as opposed to incinerating those containing EVOH or PA and also the use of bio-sourced raw materials that are by-product of the industry. All in all, the whey protein coating safeguards the performance of

Enquiry Number

reference films used had a higher thickness than the film based on the whey coating (60 μm compared to 45 μm). The further saving due to weight reduction resulted in a 60-65 percent lower impact during production and processing of the multilayer films, while still competing in terms of food preservation. When comparing the two laminated materials previously used for food packaging throughout their life cycles, no obvious differences can be identified during the transport, use and manufacturing processes since the impact of co-extrusion and lamination are not significantly different. The reduction of emissions and energy consumption due to the possibility of recycling the polymeric layers of the multilayer film, which are conventionally incinerated, facilitate a benefit of 19 percent for human health, 35 percent on ecosystem quality and 14percent on resources when multilayer films based on whey-coating were compared with those based on EVOH. In the case of the multilayer films of 45 μm based on the whey coating compared with PA-based films of 60 μm, the difference in impact is over 60-80 percent reduction in the impact categories. It seems that, especially in the field of packaging, the environmental advantages of biopolymers, such as whey protein based coatings, are tremendous over traditional plastics.

FEATURES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

THE PILLARS OF GROWTH: REVISITED

WITH MEGATRENDS LIKE URBANISATION, GREATER HEALTH AWARENESS, A GROWING MIDDLE CLASS, AND AN AGEING POPULATION CONTINUING TO DRIVE DEVELOPMENTS IN THE FOOD INDUSTRY, WHICH SECTORS HAVE THRIVED IN THE CONSUMERS’ QUEST FOR BETTER HEALTH, CONVENIENCE AND FUNCTIONALITY? BY sherlyne yong

n Pe

Kuala Lumpur Malacca

m Ca

Malaysia

Hiroshima

Tokyo Japan Kyoto i a h g n Sha Chin a Beijing i lh e a New D Indi

Singapore Hong Kong

grow middle ing Class agei n popu latg io

Ergonomic packaging

Jakarta Medan Melbourne Aceh S ydn ey Perth Hanoi sia

d In

Infant nutrition

Myanmar Chiang Mai Bangkok

Thailand Phil

ippi

South Korea

nes

Manila Cebu

Gangnam Seoul

l te soCia Corpora sibility respon

better for you foods ConvenienCe

Foods-on-the go

artificial and treated ingredients or preservatives. Consumers have started to value quality rather than just price alone. The less unadulterated and processed the food is, the better it is perceived to be. This includes func-

Vietnam Ho Chi Minh

ia ral

st Au

Taiw a

health awarene

driven by health By and large, the most pervasive factors driving trends in the industry are a combination of affluence and greater health awareness. With greater disposable incomes, consumers can afford to spend more on foods perceived as healthy, resulting in the clean label movement. In part driven by food safety scares, consumers are displaying a greater interest and awareness in the origins of their food. Genetically modified (GM) food is a prime example, where increasing knowledge on such foods and their yet-as-ascertained effects have made consumers wary. The uncertainties and lack of trust in modified food (be it genetically or chemically) have subsequently led to the demand for items that are perceived to be natural, without

nisation urba

AT the beginning of 2013, it was surmised that overarching themes like greater health awareness, changing demographics and urbanisation would be influencing developments in the food industry. With a growing middle class and ageing population, trends in the food industry were expected to revolve around convenience, functional food, ergonomic packaging, cultural influences, and corporate social responsibility. Now that the greater half of the year is gone, how have these expectations matched up?

Traditional chinese medicine

nal funCtio foods

tional foods, organic products, as well as items that are inherently beneficial to one’s health—high in fibre and nutrients, but low in calories, fat, sodium and sugar. For instance, alternative grains like quinoa and millet are known as

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

natural nutrient powerhouses and gaining popularity alongside brown rice as consumers learn more about their benefits. “There is more demand from China for quinoa. All the organic restaurants are using quinoa as their main ingredient,” said Spring Chan, international business manager at My Healthy Home. A study by Singapore’s Health Promotion Board (HPB) has also revealed that Singaporeans are choosing to eat more wholegrain foods like wholemeal bread, brown rice and oats. The sales of wholegrain bread and brown rice doubled in 2012, accounting for 20 percent of all rice and bread sales. There is also an evident increase in the preference for unsaturated fats, where consumers in Singapore are choosing to purchase healthier cooking oils. While healthier cooking oils occupied only 40 percent of oil sales in 2009, this figure has increased to 60 percent in 2012. Healthier cooking oils may include pure vegetable oils like canola and olive, or oils enhanced with beta carotene or oleic acid, such as high oleic soy bean oil. They serve as an alternative to conventional soy bean oil that is not just trans-fat free, but also has lower levels of saturated fats. The oil also

has a high resistance to oxidation, which makes it suitable for extended applications or in shelf life extension for baked goods. Clean labels Meanwhile, a greater consumer interest comes with a greater scrutiny of ingredient and nutrition labels. Nutritional information aside, consumers are checking for synthetic ingredients, which when given a choice, they will avoid in favour of a more natural alternative, or for options that offer it at reduced levels. This has given rise to demand for products with natural attributes down to the ingredient level, including natural sweeteners, colourings, and improvers, among others. Results of a Datamonitor study have shown that the bread and bakery segment is experiencing an increasing use of stevia—a natural sweetener—in its formulations. This rise was facilitated by consumer demand, where more than half of global consumers said that having no artificial sweeteners influenced their product choices greatly. Among the products tracked in the organisation’s Product Launch Analytics database in 2012, 11 percent were associated with low or no synthetic sweeteners claims. Yet, claims associ-

ated with low or no sugar made up for 89 percent of sweetener related claims. This shows that ultimately, people still prefer natural ingredients over synthetic ones. Further contributing to this trend is that of the food colours market. With existing concerns over artificial food colouring, such as their potential association with conditions like attention deficit hyperactivity disorder (ADHD) in children, consumers are turning to natural food colours. In response, the food industry is spearheading a shift towards the use of natural food colourings, much more so than the beverage market. According to a joint report by Mintel and Leatherhead Food Research, twice the number of food and drink launches in food and drinks are using natural colours rather than synthetic ones. It is a trend that is gaining significant traction, especially in premium food and drink segments as well as for items catered to children. Clean ingredients are a vehicle that organisations can use to deliver trust and transparency. It also mitigates risk in a volatile climate where health concerns are easily influenced by mass media or health campaigns targeting specific types of ingredients. Although it makes logical sense

Joanna Cheng, Taipei, Taiwan

Tetra Pak

FEATURES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Derrick Coetzee, California, US

farming in India is expected to be worth INR100 billion (US$1.69 billion) by 2015. Just as in Hong Kong, the most popular items in India are fresh produce like vegetables. While organic products are largely viewed positively across Asia, it has to be noted that the term holds a different connotation in China. Sally-Anne Hawkins, sector lead, International Development, Food & Market Development Division from the Welsh government, has said that many Welsh companies have removed ‘organic’ from their packaging for the Chinese market. “Things that the Asia buyers perceive as healthy and natural is good,

the most pervasive faCtors driving trends in the industry and greater health awareness. with greater disposable spend more on foods perCeived as healthy, resulting in the

organiC growth Further aligned with clean labels is the growing organic movement. According to Ms Chan, the movement has been growing in Hong Kong as people become more conscious of their health. Citing an example, she said that people are looking for organic wine because “they think that normal wine contains chemicals in the berries, so why not go for the organic alternative which tastes equally well?” This phenomenon is seen in India as well, where the Associated Cham-

bers of Commerce and Industry of India (ASSOCHAM) has been promoting organic production in Madhya Pradesh to cater to increased demand. According to a study by the association, demand for organic food is going strong and currently stands at INR6 billion (US$101.36 million) despite it costing one-third more than traditional foods. Growing at an annual rate of approximately 40 percent, organic

but they see organic as potentially not clean,” she explained. As a result, while ‘natural’ is generally viewed favourably across markets, the same cannot be said for the organic term, which should be used only after due consideration of cultural differences.

Armin Vogel, Brackenheim, Germany

to adopt this approach, technological and price restrictions exist. Clean label ingredients tend to be more costly, and they might not confer the same textural benefits and experience as other ingredients. As a result of these challenges, there is a rise in companies seeking patent protection for their products. This includes Danisco’s microGARD preservation technology, Cargill’s Clear Valley oils and shortening, Givaudan’s TasteSolutions and Ingredion’s Novation line of clean label starches.

Alternative grains like quinoa and millet gaining popularity alongside brown rice.

ConvenienCe With increasing urbanisation, consumers in Asia Pacific are facing lifestyle changes characterised by living in smaller spaces, a faster pace of living, as well as the tendency to juggle multiple roles. The combination of these factors has made convenience an important factor for these time-deprived individuals. Saddled with multiple commitments, time scarce consumers in the region are seeking products that are quick and efficacy-driven. A part of this includes looking for ways to shorten meal preparation times, while some consumers do away with it altogether by eating out. In light of these opportunities, fast food chain McDonald’s has announced that it will be setting up shop in Vietnam. Elsewhere in In-

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2013

has highlighted the superior rate of growth that ambient RTD flavoured milk has over chilled and powdered milk. This is especially prevalent in developing countries where onthe-go consumption is rampant, as ambient milk allows long shelf life without refrigeration. The research has also found that consumers in Asia are much more receptive to portion sized packs that are 200 ml and below. Such packs provide portability and ease-of-use, which resonates with consumers. For instance, the main consumers of ambient milk in Japan and China are working adults who drink it on the way to work, while in Indonesia, it is

are a Combination of affluenCe inComes, Consumers Can afford to Clean label movement. acquiesce to the modern consumers’ demand for products that can deliver on multiple levels. The same rationale has also resulted in an increasing prevalence for prepared foods in North Asia. For instance, Yinlu Foods, in partnership with Nestlé, has built a CHF319 million factory in Anhui province, China, for items like ready-to-drink (RTD) peanut milk as well as ready-to-eat (RTE) rice, oat, and red bean congee. In Japan, prepared meals are ranked six out of the 15 food sectors and have been seeing continual growth, with ready meals taking up the largest share. Meanwhile, informal eating patterns have become a core aspect of modern day living. People are now eating only when time permits, rather than making time to do so. Unsurprisingly, on-the-go eating and drinking is on the rise as people are skipping core main meals and turning to snacking instead. In the dairy sector, that trend is translating into demand for RTD flavoured ambient milk in portion packs. Research from Tetra Pak

touted as a parent’s solution to providing their children with nutrition. flexible paCkaging Besides influencing the types of products launched, the convenience trend has also driven the packaging used to house those items. This has a particular effect on flexible Time scarce consumers are seeking quick and efficacy-driven products.

packaging, where pouches, bags and cartons are preferred as they confer greater portability than bottles, cans and jars. They are also easier to open, less susceptible to denting and breakage, and lightweight. Paired with closures like re-sealable zippers, line tears or screw-on spouts, these packaging not only facilitate on-the-go consumption but also aid urban consumers, who often have limited transportation and storage options. Considering the fact that people are eating smaller and lighter meals, the ability to keep and revisit unused portions becomes a boon. With these developments, the packaging and specialty plastics division in Dow Chemical has reported improved sales in the Americas and Asia Pacific, with food and specialty packaging showing great strength across all geographical regions. It can be said that the benefits of flexible packaging—functionality, convenience, sustainability, and cost efficiency—are largely brought on by advancements in film fabrication technology. Developments in this area have made it possible to balance function and cost, as it allows manufacturers to customise a matrix of layered materials so that they can achieve the best fit for a specific product. Consequently, popular packaging

Jessica and Lon Binder, New York, US 1

dia, the growth of the frozen snack market remains strong. In a show of confidence, the Indian subsidiary of McCain Foods will be investing an additional US$69 million in a third manufacturing line at its potato processing plant. The development of packaged rice in India has also doubled in the past two years, with a Mintel study reporting the increase in product launches, from 100 in 2011 to 200 in 2012. Packaged rice products are often pre-portioned and microwaveable, and may also be enhanced with additional nutrition. Tagged to deliver greater convenience together with health benefits, such products

FEATURES

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

materials in Asia are now starting to gravitate towards coextruded film technologies. “This technology (coextruded film) benefits customers as they have high production efficiency, use less thickness in the material itself and offer high barrier protection, high puncture strength and good performance after sterilisation,” explained Wayne Jin, product manager & technical expert, Bemis China. Besides keeping contaminants out, the layers help retain the food’s colour, texture and taste. In addition, flexible packaging doubles up as a more sustainable option. Using lesser material, it is lighter and less energyintensive to transport. Its flexibility also means that more packages can be packed in each delivery run. Also bringing businesses and consumers closer to their sustainability goals is the fact that most of these packages are recyclable. In terms of packaged meat for instance, Mr Jin has added that as customers become increasingly environmentally conscious, they “have started to see an increase in the use of nylon, EVOH, and PE coextruded film, which are easier to recycle and use again.” Cultural roots Bucking the trend of increasing globalisation and internationalisation is the consumers’ attraction to items infused with local cultural influences. Another Datamonitor report has revealed that 50 percent of consumers worldwide attach importance to products that are made in their country of origin. Perhaps this inclination could be explained by the consumers’ appreciation for nostalgia and good memories in the past, or trust for a brand that they have grown up with. Regardless of the reason, this penchant has inadvertently had an effect on food and drink industry. For starters, companies are rolling out products catered to local tastes by putting a twist on snacks and beverages like potato chips and

Natural food colours are a growing trend, especially for products that are catered to children. milk. A prime example is Pepsico, which for years have been introducing flavours like Peking duck and Fresh Cucumber to its line of potato chips in China. Indonesian group Nutrifood has also introduced flavours like tiramisu, orange biscuit and mung bean flavours into its flavoured ambient milk line. While in China, local flavours reign over common ones like chocolate, vanilla and coffee. Flavours associated with traditional medicine, like walnut and red dates (jujube), are found in flavoured milk, which also helps to strengthen the identity and positioning in the market—a healthy option that is consumed for nutrition, energy and indulgence. The rise of such flavours further attests to the magnetic pull that heritage has in the region. Philippe Chan, Asia account director at Canadean has shared that heritage not only influences flavours as well as packaging, but also helps to build and maintain brand identity. He illustrated this with the fact that

rock sugar snow pear—a traditional Chinese dessert—was the fastest growing flavour in the world for 2012. Other examples include the Binggrae Banana Milk that was launched in Korea in the 1970s. Shaped to resemble the Onggi (a large earthenware used to store kimchi), it reminded consumers of their childhood memories and traditions, while triggering associations of healthy, digestion-aiding bacteria at the same time. By drawing on associations, cultural reminders are useful for managing how products are perceived. Affirming the predictions made earlier in the year, today’s urban consumers have, in their quest for greater convenience and health, driven trends in clean labels, functional foods and flexible packaging, while remaining connected to their roots. What this also means is that while the more sensible aspects of a product—functionality, health benefits, taste—remain a product’s core appeal, engaging both the individual’s ethos and pathos is what sets a product apart from the rest. For more information, ENTER No: 0662

Malena Stiteler

Enquiry Number

3421

EXHIBITION & EVENTS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Preview:

JAPAN PACK

In Japan, the packaging industry forms a large market where the domain related to food, pharmaceutical/ cosmetics and chemicals alone has established sales of nearly 300 trillion yen (US$3.075 trillion). The country’s packaging machinery output is 383.1 billion yen, with the food sector contributing 193.9 billion yen.

One of the features of the exhibition is that the show floor is categorised into four adhoc exhibition zones.

JAPAN PACK Where Tokyo International Exhibition Center Country Tokyo, Japan Date October 15-18, 2013 The 29th edition of Japan International Packaging Machinery Show will be held at the Tokyo International Exhibition Center, also known as the Tokyo Big Sight, in Japan from October 15-18, 2013. The theme this year is ‘Welcome to the Future of Packaging’ and the show intends to provide a c o m p re h e n s i v e s h o w c a s e o f packaging machinery products for a wide range of industries. The event will cover around 18,000 sq m of floor space with nearly 300 exhibitors presenting their futureoriented packaging technologies. Around 100,000 visitors are expected to participate at the show. One of the features of the exhibition is that the show floor is categorised into four ad-hoc exhibit zones, Food Processing Machinery

The theme this year is ‘Welcome to the Future of Packaging’ and the show intends to provide a comprehensive showcase of packaging procducts for different applications Zone, Components Zone, Robots, Logistics Equipment and Software Zone and Packaging Materials Zone, based on the business interests of exhibitors and visitors. Other activities include seminars, exhibitor presentations, a packaging

consultation corner, as well as other receptions and special programs, such as the Japan Pack Awards, which is a celebration of outstanding p ro d u c t s o n t h e s h o w f l o o r. __________________ Enquiry No: 0670

Enquiry Number

3460

EXHIBITION & EVENTS

SEPTEMBER 2013 ASIA PACIFIC FOOD INDUSTRY

Preview:

Oishii Japan

According to the Ministry of Agriculture, Forestry and Fisheries (MAFF), the ASEAN region has been registering strong import growth. In 2012, Japanese food and beverage imports in the region rose by 12.2 percent to 74.3 billion yen (US$760 million). Singapore recorded an increase of 2.1 percent to 14.1 billion yen. OiShii Japan Where Suntec Singapore Country Singapore Date October 17-19, 2013

Held from October 17-19, 2013, at Suntec Singapore, Oishii Japan is a food and beverage showcase that provides a one-stop sourcing platform for industry professionals, chefs, restaurateurs, hoteliers, importers and distributors, retailers, as well as new business owners and investors in the food business. The show’s debut last year attracted over 5,000 visitors from more than 20 countires Occupying approximately 4,000 sq m, the second edition of the show will feature some 250 exhibitors from more than 20 prefectures in Japan to showcase a bevy of specialty food items and new-to-market products— some of which are not commercially available in stores. The trade show runs the gamut from popular Japanese soba,

The show’s debut last year attracted over 5,000 visitors from more than 20 countries. ramen and udon noodles, fresh and processed meat and poultry, seafood, sauces and condiments, confectionery and snacks, alcoholic beverages such as sake, sochu and beer, to exquisite cutlery and tableware and innovative food machinery. In the last edition, visitors were able to sample an extensive range of products. The show will also feature a myriad of food specialties from various parts of Japan, including Okinawa Prefecture’s awamori, indigenous distilled rice liquor that is gradually gaining popularity with

connoisseurs; Gifu Prefecture’s Hida beef; Kagoshima Prefecture’s black cattle beef and Kurobuta black pork; Hokkaido Prefecture’s scallops and confectioneries; Niigata Prefecture’s sake as well as Chiba Prefecture’s rice, vegetables and fruits. A series of highlights will also be organised to sharpen the business networking and educational experiences of participants. These include interactive food demonstrations, tastings, business matching and workshops. __________________ Enquiry No: 0671

Enquiry Number

3431

Virag Virag, Budapest, Hungary

LOOK OUT FOR THESE SHOWS

CALENDAR OF EVENTS 2013 September 11-13: FI ASIA BITEC Bangkok, Thailand UBM E-mail: nucharin.p@ubm.com Web: www.fiasia-thailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16-20: DRINKTEC Messe München Munich, Germany Messe München E-mail: mmi_sg@mmiasia.com.sg Web: www.mmiasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17-20: FOOD & HOTEL MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 3-5: FI INDIA Bombay Exhibition Centre Bombay, India UBM E-mail: matthias.baur@ubm.com Web: fiindia.ingredientsnetwork.com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

5-9: ANUGA FOODSERVICE Cologne, Germany Koelnmesse E-mail: anuga@koelnmesse.de Web: www.anuga.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9-11: HI JAPAN Tokyo Big Sight Exhibition Center Tokyo, Japan UBM E-mail: Yosuke.Horikawa@ubm.com Web: www.hijapan.info/eng/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15-18: JAPAN PACK 2013 Tokyo International Exhibition Center Tokyo, Japan JPMMA E-mail: japanpack@jpmma.or.jp Web: www.japanpack.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17-19: OISHII JAPAN Suntec Singapore Singapore Oihii Japan E-mail: sales@oishii-world.com Web: www.oishii-world.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23-25: PACK EXPO LAS VEGAS 2013 Las Vegas Convention Centre Las Vegas, US PMMI E-mail: expo@pmmi.org Web: www.packexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 30-NOV 2: ALLPACK INDONESIA JIExpo-Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13-15: FOOD & HOTEL CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: fhc@chinaallworld.com Web: www.fhcchina.com/en/index.asp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18-20: SHANGHAI INTERNATIONAL BIO-FERMENTATION PRODUCTS/ TECHNOLOGIES & EQUIPMENT EXPO Shanghai Everbright Convention & Exhibition Center Shanghai, China Shanghai XinShi Exhibition Services E-mail: bioexpo@163.com Web: www.biozl.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

19-21: FI EUROPE Messe Frankfurt Frankfurt, Germany UBM E-mail: matthias.baur@ubm.com Web: www.foodingredientsglobal.com/ europe/home ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20-22: CHINA INTERNATIONAL BEVERAGE INDUSTRY EXHIBITION ON SCIENCE & TECHNOLOGY Shanghai International Expo Center Shanghai, China China Beverage Industry Association E-mail: CBST@chinabeverage.org Web: www.chinabeverage.org/cbst_en ❑ To Exhibit ❑ To Visit ❑ General En

20-23 PROPAK INDONESIA 2013 JIExpo-Kemayoran Jakarta, Indonesia PT Pamerindo Indonesia Web: www.pamerindo.com/events/2 ❑ To Exhibit ❑ To Visit ❑ General Enquiry

24-26: SIAL MIDDLE EAST Abu Dhabi National Exhibition Centre Abu Dhabi, UAE Sial Group E-mail: info@sialme.com Web: www.sialme.com ❑ To Exhibit ❑ To Visit ❑ General En

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

www.facebook.com/ AsiaPacificFoodIndustry

www.apfoodonline.com YOUR READER I/D NO. ______________________________

ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION! Please PRINT IN CAPITAL LETTERS and fax to: 65-6379 2806 (Singapore), post to: The Circulation Executive, Circulation Department Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206 or SUBMIT ONLINE.

SEPTEMBER ’13

Name: (Surname) ___________________________________________________ (Given Name) _______________________________________________________ Company: __________________________________________________________ (To be filled by non-subscribers only)

Job Title: ___________________________________________________________

Do you want to receive (continue to receive) Asia Pacific ❑ YES ❑ NO Food Industry? (Not valid without signature)

Signature _____________________ Date_____________

Business Address: _______________________________________________________________ Country: _________________ Email: _____________________________ Telephone: ___________________________ Fax: ___________________________

enteR InfoRmatIon CaRd nUmBeRS

ENTER NUMBERS ......FOLD ......AND POST FOR INFORMATION

(Refer to Advertising Index for Advertisers’ enquiry numbers)

TYPE OF PRODUCTS wE NEED TO PURCHASE IN THE NExT 6 MONTHS ❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & Applications

ReadeR InfoRmatIon ✔ Tick one box only ❑

MAIN COMPANY'S ACTIVITY

❑ 84 Food/Beverage Manufacturer ❑ 81 ❑ 72 Manufacturer/Distributor of Process- ❑ 85 ing Machinery and Equipment ❑ 80 ❑ 30 Manufacturer/Distributor of ❑ 88 Packaging Machinery and Materials

Ingredients & Additives Supply Storage Handling & Distribution Raw Material Supply Distributors and Retailers of Food Products

❑ 86 Design/Consultancy Services ❑ 75 Research institutions, Trade Associations, Government Bodies, Statutory Boards, etc

❑ 77 Embassies and Trade Commissions ❑ 78 OTHERS (please specify) ________________________________________________

✔ Tick one box only ❑ MAIN INDUSTRY SECTOR 5 Confectionery, Snacks & Tibits 4 Fish, Crustaceans Molluscs, Seafood, and Preparations Thereof ❑ 11 Beverages - Non Alcoholic and Alcoholic ❑ 3 Vegetables & Fruits ❑ 6 Edible Oils and Fats

❑ ❑

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

13 Cereals & Cereal Preparation 14 Multiple Edible Products & Preparations 9 Flour/Vermicelli 12 Lubricants & Chemicals 15 OTHERS (please specify) ________________________________________________

✔ Tick one box only ❑ MY JOB FUNCTION IS

❑ ❑ ❑ ❑ ❑

34 35 22 31

Senior Management General Management Production Engineering QA/AC

❑ 28 Packaging Engineering ❑ 29 Process Engineering ❑ 6 Consultancy/R&D ❑ 14 Marketintg/Sales

❑ 32 Purchasing/Procurement/Sourcing ❑ 36 Maintenance Engineering ❑ 36 Academic

27 OTHERS (please specify) _______________________________________________________________________________________________________________

THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS 1 ❑ 1-9

2 ❑ 10-49

3 ❑ 50-99

4 ❑ 100-299

5 ❑ 300-499

6 ❑ 500 or more

www.apfoodonline.com/subscribe.pdf

Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.

FIND OUT WHY!

HURRY! Order your personal copy today. SUBSCRIPTION The circulation of this publication is audited by BPA International

ASIA PACIfIC fOOD INDUSTRy

S$176.00 8 Issues/Year

Name (Surname): ___________________________________________________ (Given Names): __________________________________________ Company: __________________________________________________________ Designation: _____________________________________________ Address: ___________________________________________________________________________________________________________________________ Phone: _________________________________Fax: ________________________________________Commencing Issue: ___________________________ E-Mail Address: __________________________________________________ Sign & Date _________________________ (Essential to Complete)

Preferred method of payment

❑ ❑

❑ Credit Card

Cheque - made payable to Eastern Trade Media Pte Ltd

■ Amex

Telegraphic Transfer Payment

Expiry Date: ___________________ Security ID: __________________

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

*Receipt will only be issued upon request.

■ Visa

■ Mastercard

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

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

THANK YOU FOR SUBSCRIBING

SEPTEMBER ’13

Meet us at Drinktec 2013 in Munich

Visit www.gebocermex.com for more information.

Let Gebo Cermex make you first in line.

Enquiry Number

Line performance can always be improved. But not everyone can do it.

At Gebo Cermex, we have more than half a centuryâ&#x20AC;&#x2122;s experience in improving the performance of production and packaging lines everywhere. Our experts design and install innovative solutions that set new standards of performance for our customers in terms of operational efficiency and cost of ownership.

3448

September 16-20, 2013 Hall A6, Stand 340

More beauty inside.

More radiance outside.

www.newtrition.com

Enquiry Number

Kathleen prefers a beverage that offers great taste and brightens her complexion. And by offering colorants that add functionality, we help you create attractive new products â&#x20AC;&#x201D; products that people around the world really long for.

3456

Carotenoids that visibly enhance appearance and well-being. We live Newtritionâ&#x201E;˘