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MICA (P) 163/11/2010

| APRIL/MAY 2011

Baking Solutions:

The

Fresh

Approach Vision Systems

An Eye For

Accuracy Affairs Of The

Heart

Poultry Deboning

Rules Of The

Roost

Special treat

See us at

Düsseldorf Germany 12. - 18.05.2011 Hall 3 Booth B07 / C08

CONBAR

The most successful forming system for confectionery, fruit and cereal bars. 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 (52 22) 950 - 0 · Fax +49 (52 22) 950 - 300 E-Mail: info@sollich.com · www.sollich.com Enquiry Number

2814

Super Salad However you toss it, include Kalsec® Natural Antioxidants, Colors and Flavors.

Malaysia GULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros. 603-5192 6868

Philippines CONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 533 9688

Singapore CONNELL BROS. CO. (SINGAPORE) PTE. LTD. 65-6862 1772

Thailand CONNELL BROS. CO. (THAILAND), LTD. 66-2-259-8500

Vietnam CONNELL BROS. CO. (VIETNAM), LTD. 84 8 3824 8282

Kalsec® Corporate Responsibility and Sustainability

kalsec Products, Service and Science you can trust…naturally.™

Kalsec ®, Inc. Kalamazoo, MI USA 49006 + 1. 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com

Enquiry Number

Indonesia PT. CONNELL BERSAUDARA CHEMINDO (62-21) 5794 1900

2804

The Kalsec® team of experts can create natural solutions for food ingredients — delivering colors, flavors and antioxidants specific to your product requirements. From the croutons, to the dressings, chicken and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can benefit from reduced warehousing, clean labels and better margins with Kalsec® products...tossed with perfection. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

CONTENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

36 PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

PACKAGING & PROCESSING 26

Vision Systems: An Eye For Accuracy

Enabling f&B operations to achieve greater accuracy and efficiency while fulfilling regulatory and consumer expectations. By Didier Lacroix, Cognex

Sensor Solutions: A Matter Of Resistance & Reliability

•

STORAGE & HANDLING

volume 23 no. 3

INGREDIENTS & ADDITIVES 36

The trend for convenience is demanding that bakery products remain fresh throughout the entire distribution chain. By Wouter Moormann, Purac Asia Pacific

The Chemistry Of Baking A consideration of the chemistry of common ingredients used in baking, and effects of the physical processes of mixing and baking. By Jh Czernohorsky and R hooker for Chemical Processes in nZ, nZ Institute of Chemistry

A high level of resistance and reliable detection capabilities are two key properties of photoelectric sensors, used in such a demanding surrounding. By Wolfram Tanner, Sick AG

Baking Solutions: The Fresh Approach

Market Report: Asian Consumption Drives Future Closure Demand Asia accounts for the largest share of total annual closure volumes at 36 percent, equivalent to around 375 billion units. By Dominic Cakebread, Canadean

40 BEVERAGE 46

Enhanced Water: More Than Just Hydration A wave of health-conscious consumers are opting for enhanced water to not only supplement their daily ﬂuid intake, but also to promote their health with a variety of additional beverage enhancers. By natalia Tee

Market Report: Beauty Drinks Up 185 Million Litres By 2014 As the global economy recovers, interest in beauty drinks will be reignited. By Charmaine holmes, Zenith International

Fill one bulk bag per week or 20 per hour at the lowest cost per bag Flexicon’s extra-broad model range, patented innovations and performance enhancements let you exact-match a filler to your specific cost and capacity requirements FILLER FOR PALLET JACK BAG REMOVAL Low profile version of patented TWIN-CENTREPOST™ filler allows removal of filled bags using a pallet jack, eliminating the need for a forklift or roller conveyor. Low cost standard models offered with many performance options.

BULK BAG FILLER USES PLANT SCALE Full length forklifting tubes allow positioning of this TWINCENTREPOST™ filler model on a plant scale as needed, allowing you to fill by weight without investing in load cells and automated controls.

FILLERS WITH AUTOMATED FEEDING SYSTEMS Every Flexicon filler is offered with pneumatic (shown) or mechanical (bottom right) feeding/weighing systems, as well as inlet adapters to interface with optional overhead storage vessels.

COMBINATION BULK BAG/DRUM FILLER Patented SWING-DOWN® filler features a fill head that lowers and pivots down for safe, easy bag spout connections at floor level, and a swing-arm-mounted chute for automated filling and indexing of drums.

NEW

PATENTED SWING-DOWN® FILLER Fill head lowers, pivots and stops in a vertically-oriented position, allowing operator to safely and quickly connect empty bags at floor level and resume automated filling and spout-cinching operations.

CANTILEVERED REAR-POST FILLER Offered with performance options including: powered fill head height adjustment, pneumatically retractable bag hooks, inflatable bag spout seal, dust containment vent, roller conveyor, and vibratory bag densification/deaeration system.

BASIC FILLER FOR TIGHTEST BUDGETS A lighter-duty version of the economical TWIN-CENTREPOST™ filler, the BASIC FILLER reduces cost further still, yet has an inflatable bag spout seal and feed chute dust vent as standard, and a limited list of performance options.

PATENTED TWIN-CENTREPOST™ FILLER Two heavy-gauge, on-centre posts boost strength and access to bag hooks while reducing cost. Standard manual fill head height adjustment, and feed chute vent for displaced dust. Numerous performance options. First filler to receive USDA acceptance.

USA +1 610 814 2400 UK +44 (0)1227 374710 SOUTH AFRICA +27 (0)41 453 1871 Z-0547

Enquiry Number

AUSTRALIA sales@flexicon.com.au +61 (0)7 3879 4180

2810

See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems

CONTENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 23 no. 3

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 06 08 10 20 77 80 80A 80B

HEALTH & NUTRITION 52

Affairs Of The Heart

Phytonutrients and nutritional interventions to support cardiovascular health and wellness. By Muhammed Majeed & Lakshmi Prakash, Sabinsa

Functional Ingredients: Towards A Better You Food fortification can provide nutrients to the population in a convenient manner, but for that to happen, functional ingredients are needed. As a result, the technology of functional ingredients is advancing at a quick pace. By Paul Lam, Burcon NutraScience

Automation & Features 62

Poultry Deboning: Rules Of The Roost Options to consider and those to avoid in order to improve product yields and profit margins. By Keith Moffitt, Bettcher Industries & Brian Porter, Gainco

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

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

The Fishy Business Of Preservation Preserving fish that extends shelf life as well as maintaining its taste paves different preservation methods. By Natalia Tee

EXHIBITION & EVENTS 72 74 76

Exhibition Preview: Thaifex Exhibition Preview: ProPak Asia Exhibition Preview: Vietfish

Cover Picture Courtesy Of Purac • Printed by Fabulous Printers Pte Ltd

The circulation of this publication is audited by BPA international The Advertisers’ Associations recommend that advertisers should place their advertisements only in audited publications

MICA (P) 163/11/2010 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C

ADVERTORIAL ADVERTORIAL ADVERTORIAL ADVERTORIAL

NATURAL COLOURS – A NEW APPROACH! – A NEW PARTNER! NATURAL COLOURS – A NEW APPROACH! – A NEW PARTNER! NATURAL NATURAL COLOURS COLOURS –– A A NEW NEW APPROACH! APPROACH! –– A A NEW NEW PARTNER! PARTNER! Consumers around the world clearly have quite different Consumers around the world clearly have quite different tastes, preferences andworld expectations when it comes to Consumers around clearly quite different Consumers around the the clearly have have quite different tastes, preferences andworld expectations when it comes to food and drink; however one aspect that has remarkable tastes, and when comes tastes, preferences and expectations expectations when itremarkable comes to to food andpreferences drink; however one aspect that has it consistency on however a global one basis is consumers’ desire for food and drink; aspect that has remarkable food and drink; aspect that has remarkable consistency on however a global one basis is consumers’ desire for natural colours. Over many yearsis consumers have grown consistency on global basis consumers’ desire for consistency on a aOver global basis consumers’have desire for natural colours. many yearsis consumers grown to have colours. a distrust of many artificial colours, basedhave on grown media natural Over years consumers natural Over years consumers to have colours. a distrust of many artificial colours, basedhave on grown media and scientific reports regarding potentialbased adverse effects to a of artificial on media to have have a distrust distrust of regarding artificial colours, colours, on effects media and scientific reports potentialbased adverse on children, and a general desire to avoid unnecessary and scientific reports regarding potential adverse effects andchildren, scientificand reports regarding potential adverse effects on a general desire to avoid unnecessary chemicals in their food. This is to a avoid big challenge for on a desire unnecessary on children, children,inand and a general general desire unnecessary chemicals their food. This is to a avoid big challenge for industry, since consumers clearly expect food and drink chemicals in food. This a challenge for chemicalssince in their their food. clearly This is isexpect a big big food challenge for industry, consumers and drink to be colourful, however they don’t want it presented with industry, since consumers clearly expect food and drink industry, since consumers clearly and drink to be colourful, however they don’t expect want it food presented with artificial colourshowever or similarthey chemically modified/formulated to don’t it to be be colourful, colourful, don’t want want it presented presented with with artificial colourshowever or similarthey chemically modified/formulated colours. Thankfully, naturechemically provides modified/formulated a bountiful array of artificial or artificial colours colours or similar similar colours. Thankfully, naturechemically provides modified/formulated a bountiful array of colours in her fruits and vegetables, this forms the basis for colours. nature provides a bountiful array of colours.inThankfully, Thankfully, nature provides a forms bountiful array for of colours her fruits and vegetables, this the basis ® colouring foods. The GNT Groups’ range of EXBERRY colours in her fruits and vegetables, this forms the basis for colours her fruits andof vegetables, forms the basis for colouring foods. The GNTinGroups’ range EXBERRY®this ® The colouring foods. foods. The GNT GNT Groups’ Groups’ range range of of EXBERRY EXBERRY® colouring EXBERRY® colouring foods are foods in their own ® EXBERRY colouring foods are foods in their own right, made from edible fruits, vegetables and plants. ® EXBERRY ® colouring foods are foods in their own EXBERRY colouring foods arevegetables foods in and theirplants. own right, made from edible fruits, The colouring foods are manufactured usingand water and right, made edible fruits, plants. right,colouring made from from edible fruits, vegetables vegetables plants. The foods are manufactured usingand water and physical processes without resorting to thewater selective The colouring foods are manufactured using and The colouring foods without are manufactured using and physical processes resorting to thewater selective extraction of pigments, and therefore retaining the physical without to the physical processes processes without resorting to retaining the selective selective extraction of pigments, andresorting therefore the characteristics of the source material. The retaining resulting fruit extraction pigments, and therefore the extraction of of of pigments, and therefore the characteristics the source material. The retaining resulting fruit and vegetable concentrates are classed as food ingredients, characteristics of the source material. The resulting fruit characteristics of the source The resulting fruit and vegetable concentrates arematerial. classed as food ingredients, delivering healthy, natural, are andclassed clean-label colour for most and concentrates as ingredients, and vegetable vegetable concentrates as food food ingredients, delivering healthy, natural, are andclassed clean-label colour for most food and drink applications. delivering healthy, natural, delivering healthy, natural, and and clean-label clean-label colour colour for for most most food and drink applications. food and drink applications. food and drink applications.

The GNT Group has always been a pioneer for the most The GNT Group has always been a pioneer for the most natural and healthy way to add colour to food and drink. The Group has always been a for the most The GNT GNTand Group has way always beencolour a pioneer pioneer forand the drink. most natural healthy to add to food This year, to provide more convenient and local access to natural and healthy way to add colour to food and drink. natural andtohealthy add colourand to food drink. This year, provideway moretoconvenient localand access to The GNT Groups’ products and technology, alocal new access customer This year, to provide more convenient and to ThisGNT year,Groups’ to provide moreand convenient and alocal to The products technology, new access customer service and application centre has been established in The Groups’ products and new The GNT GNTand Groups’ productscentre and technology, technology, aestablished new customer customer service application has been a in the S E and Asiaapplication region. GNTcentre Singapore Pte. established Ltd. has been service has in service has been been in the S E and Asiaapplication region. GNTcentre Singapore Pte. established Ltd. has been created to provide customer support, both with respect the S E Asia region. GNT Singapore Pte. Ltd. has been the S E to Asia region. GNT Singapore been created provide customer support,Pte. bothLtd. withhas respect to product development, colour matching, artificial colour created to provide support, both with created to development, provide customer customer support, both with respect respect to product colour matching, artificial colour replacement, shelf-life stability testing artificial and all colour other to colour to product product development, development, colour matching, matching, replacement, shelf-life stability testing artificial and all colour other aspects related to providing consumers with the natural replacement, stability testing and all other replacement, shelf-life stability testingwith andthe allnatural other aspects relatedshelf-life to providing consumers colours that they demand. The aim of GNT, to put it quite aspects related to providing consumers with the natural aspects that related providing with natural colours theytodemand. Theconsumers aim of GNT, to the put it quite simply is to provide ‘perfect solutions from natural sources’. colours they aim GNT, to it coloursisthat that they demand. demand. The aim of offrom GNT, to put putsources’. it quite quite simply to provide ‘perfect The solutions natural simply simply is is to to provide provide ‘perfect ‘perfect solutions solutions from from natural natural sources’. sources’.

To find out more and to access the world of natural colours To find out more and to access the world of natural colours that your consumers are lookingthe forworld please contact; To out more to of natural To find find out more and and are to access access ofcontact; natural colours colours that your consumers lookingthe forworld please that that your your consumers consumers are are looking looking for for please please contact; contact; GNT Singapore Pte. Ltd. GNT Singapore Pte. Ltd. 1A, International Business Park, GNT Singapore Ltd. GNTInternational Singapore Pte. Pte. Ltd. Park, 1A, Business #11-02, SingaporeBusiness 609933 Park, 1A, 1A, International International #11-02, SingaporeBusiness 609933 Park, phone +65 6659 4180 #11-02, Singapore 609933 #11-02, Singapore 609933 phone +65 6659 4180 e-mail info@gnt-group.sg phone +65 6659 4180 phone +65 6659 4180 e-mail info@gnt-group.sg www.gnt-group.com e-mail e-mail info@gnt-group.sg info@gnt-group.sg www.gnt-group.com www.gnt-group.com www.gnt-group.com

Enquiry Number

www.gnt-group.com www.gnt-group.com www.gnt-group.com

2822

EDITOR’S NOTE 6 managing director Kenneth Tan editor Tjut Rostina tjutrostina@epl.com.sg writer Natalia Tee nataliatee@epl.com.sg

Bustling With

editorial assistant Audrey Ang audreyang@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg

Beauty

It is difficult to avoid the lure of a freshly baked product, and is often a regular favourite at any gathering, and also an easy snack to pick up for satisfying hunger pangs. The tantalising smell is a result of the interaction of various chemical and physical processes that can be adjusted by the cook to create a variety of products. The NZ Institute of Chemistry has set forth to explain the functions of basic baking ingredients and its chemical interactions to produce a desired taste, mouthfeel and texture. According to the writers, there is a consideration of the chemistry of the common ingredients used in baking, and effects of the physical processes of mixing and baking. (Page 40) Competition in the baked goods sector is tightening with single-served, bite-sized products appealing to the trend for consumer convenience. In meeting this demand, products such as breads, rolls and pastries need to maintain its freshness throughout the distribution chain. In response to this need, Wouter Moormann of Purac lists the factors that affect the shelf life of such products, and solutions to overcome the challenges, and in doing so, sets the stage for a product that stays fresh for longer. (Page 36) The demands of an ageing time-poor population and awareness on health nutrition to enhance beauty have further driven the need for foods that are fortified with the needed supplements. As the trend for healthier products continues to grow from strength to strength, the niche market for beauty drinks is expected to have hit an overall global market value to €1.1 billion (US$1.5 billion). The market is estimated to have reached 144 million litres in 2010, a 29 percent increase from 2006. In a report by Zenith International, Charmaine Holmes shares more on the markets leading this growth and the projected achievement of the industry by 2014. (Page 50)

Tjut Rostina

business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Brian Porter Charmaine Holmes Didier Lacroix Dominic Cakebread JH Czernohorsky Lakshmi Prakash Keith Moffitt Muhammed Majeed Paul Lam R Hooker Sun Jian Wolfram Tanner Wouter Moormann board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Industry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman Stephen Tay group executive director Kenneth Tan financial controller Robbin Lim

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

Non-compliant to new OHS regulations Inefficient warehouse planning Outdated storage systems Labour intensive operation Unable to meet KPI Lack of local support

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Poor use of available headroom Too many error in piece picking operations Non-compliant to FEM safety standards

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Learn how Schaefer can help you at www.ssi-schaefer-asia.com Schaefer Systems International Pte Ltd 73, Tuas Avenue 1 Singapore 639512 Phone +65/ 6863 0168 Fax +65/ 6863 0288 eMail regionalmktg@ssi-schaefer.sg

Enquiry Number

2787

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

Be Seen And Heard In

APFI

The Industry’s Preferred Magazine For Advertising Opportunities, please contact:

Randy Teo | randyteo@epl.com.sg Peh Sue Ann | sueannpeh@epl.com.sg Tel: (65) 6379 2888 | Fax: (65) 6379 2805

www.apfoodonline.com

ADVERTISERS

PAGE

2809

ALMOND BOARD OF CALIFORNIA

2816

APEX MACHINERY & EQUIPMENT CO LTD

2821

ASHWORTH BROS INC

6040

ATTO CORPORATION

2764

BASF

2801

CAMA GROUP

IBC

2815

COGNEX SINGAPORE INC

2802

EASECON INDUSTRIAL CO LTD

2767

FHM & PROPAK MALAYSIA 2011

2819

FI ASIA 2011

2810

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

2818

FPP ASIA 2011

2822

GNT SINGAPORE PTE LTD

2800

GUANGDONG WANTTONE FOOD CO LTD

6011

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

2813

HEAT AND CONTROL PTY LTD

2803

HKTDC FOOD EXPO 2011

2501

HUGHSON NUT INC

6041

IKA WORKS (ASIA) SDN BHD

2738

ISHIDA CO LTD

2804

KALSEC INC

2528

KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 25

2719

KERRY ASIA PACIFIC

2805

KRONES AG

2820

MULTIVAC SEPP HAGGENMUELLER

2795

PROPAK ASIA 2011

2812

PROPAK CHINA 2011

2780

REKA NUTRITION SDN BHD

6042

S+S INSPECTION ASIA PTE LTD

2337

SANDVIK SOUTH EAST ASIA PTE LTD

2787

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

2817

SINGAPORE INTERNATIONAL WATER WEEK 2011

2814

SOLLICH KG

IFC

2811

THAIFEX 2011

2491

URSCHEL ASIA PACIFIC PTE LTD

2768

VIETFISH 2011

2808

VITAFOODS ASIA

2806

WACKER CHEMIE AG

2807

YAMATO SCALE CO LTD

2696

ZIEMANN ASIA-PACIFIC CO LTD

80 OBC

3 79 5

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

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Progress through innovation

Cooking & Frying Systems for Prepared Food Products The AirForce® impingement oven, MPO® oven and Spiral oven are designed to deliver the most consistent temperatures across the product conveyor width. Uniform cooking ensures each piece of product reaches the same safe core temperature in the same amount of time and has consistent qualities such as texture and colour.

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Enquiry Number

2813

HeatWave® Fryer

BUSINESS NEWS INDUSTRY & MARKET

APRIL/MAY 2011

Davos Life Science Receives Research Excellence Award Singapore: Davos Life Science has been awarded the 2010 Asia Pacific Frost & Sullivan Excellence in Research Award in the Natural Vitamin E Market. This award is in recognition of the company’s research, which has demonstrated tocotrienols’ positive effect in a range of diseases. Naturale, the brand name for the company’s tocotrienol, is extracted from GMO-free palm fruits, to achieve the purity of up to 97 percent. The company aims to introduce it to more countries by extending its global alliances. The Best Practices Awards recognise companies in a variety of regional markets for demonstrating outstanding achievement and performance in areas such as leadership, technological innovation, customer service, and strategic product development. Industry

analysts compare market participants and measure performance through interviews, analysis, and extensive secondary research in order to identify the best practices in the industry. _____________________________________________ Enquiry No: 0300

Private Label: Key Threat To Big Name Brands Melbourne, Australia: The big brands on supermarket shelves are under increasing pressure as Asia Pacific consumers have indicated that they will continue to choose own-brand consumer packaged goods, even when finances are not so tight. Expenditure on private label across Asia Pacific countries will increase to US$24.65 billion for food, US$11.17 billion for non-alcoholic drinks, and US$0.58 billion for alcoholic beverages by 2014, finds Datamonitor. More than two thirds of Asia Pacific consumers believe own-brand foods are as good as, if not better than, leading famous brands – 50 percent think they are identical in quality and 27 percent go so far as to say that they are superior. Buying private label is set to increase across all consumer-packaged goods, but particularly for food and alcoholic drinks. Between 2009 and 2014, sales will rise from US$0.42 billion to US$0.58 billion for alcoholic drinks and from US$18.04 billion to US$24.65 billion for food. There will also be a significant increase in the

amount we are spending on household care products – from US$0.31 billion to US$0.37 billion. Mark Whalley, analyst, said: “Private label is no longer about offering consumers the cheapest product; instead it is about offering value. Consumers won’t just buy the lowest-priced item on the shelf – they’re looking for products that deliver on their promises and exceed expectations; and this is something that private label has been very successful in doing.” “Although famous-name brands still dominate the market in consumer packaged goods, they need to consider private labels as serious competition both now and in the future. Consumer perceptions are evolving and no longer is there an overwhelmingly ‘snobbish’ mentality towards supermarket brands. With the amount consumers spend on private label, competition is set to increase at an unprecedented rate as brands work hard to differentiate their products from private labels,” he adds. ______________________________________________ Enquiry No: 0301

www.apfoodonline.com For everything you want to know about the food technology

BUSINESS NEWS

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Technologist Wins Award For Used Water Treatment

50 years of BETTER PACKAGING And the best is yet to come. At interpack 2011.

www.multivac.com/interpack

in his native South Africa, and arid Namibia in the 1970s. This alternative to conventional chemical processes makes it possible to return treated used water to rivers and lakes with minimal detrimental impact on the environment. The award is sponsored by the Singapore Millennium Foundation. ______________________ Enquiry No: 0302

Düsseldorf, Germany May 12 - 18, 2011 Hall 5, Stand E23 / E37

2820

the Lee Kuan Yew Water Prize – one of the highlights of the Singapore International Water Week. Dr Barnard’s BNR technology revolutionised used water treatment processes by using naturally occurring microorganisms instead of conventional chemicals to remove nitrogen and phosphorus from used water. This helps to protect water quality in lakes and rivers, minimise negative impact on the environment and promote the recycling of water. Dr Barnard began exploring the possibility of removing phosphorus and nitrogen from used water when faced with water quality challenges

Enquiry Number

Singapore: Dr James L Barnard (right) has been awarded the Lee Kuan Yew Water Prize 2011, an award that recognises outstanding contributions towards solving global water problems by either applying technologies or implementing policies and programmes that benefit humanity. For his invention of the Biological Nutrient Removal (BNR) technology, an environmentally sustainable, biological method to treat used water, Dr Barnard stood out from a record of 72 high-quality nominations received from 29 countries this year, to become the fourth recipient of

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

INDUSTRY & MARKET

TÜV SÜD Wins Best Of European Business Award berlin, gerMAnY: TÜV SÜD AG is the winner of the ‘Best of European Business’ award. The award was given for the company’s rapid development and broad presence in the Asia Pacific region. The jury particularly emphasised the diversification of services. In the ASEAN-5 countries, the company not only relies on its traditional products in the industry sector, but has also consistently developed services catering to the needs of the Southeast Asian enterprises, parti-cularly in the field of consumer products. Dr Axel Stepken, CEO and president of TÜV SÜD AG, said: “Between 2005 and 2010, we quadrupled our sales revenue and our staff headcount in Asia Pacific. As a ser vice provider, we develop our strategy along the development of the international

markets and the requirements of our clients. This also applies to Southeast Asia, where we have aligned our services to cater to the special requirements of these markets.” The sixth installation of this competition by Roland Berger Strategy Consultants was dedicated to the performance of German and European companies in Asia Pacific, particularly their activities in the ASEAN-5 countries. ____________________________________________ Enquiry No: 0303

Ball To Expand In Southeast Asia Beverage Can Market binh duong, VietnAM: Ball Corporation has entered into an agreement with its joint venture partner Thai Beverage Can (TBC), a 50 percent associated company owned by Berli Jucker Public Company, to build a beverage can manufacturing plant in Vietnam. The plant will be located in the Tan Uyen district in Binh Duong province. Ball will hold an approximately 50 percent economic interest in the joint venture facility, which is expected to begin production in the first half of 2012. “The growth of the middle class in Southeast Asia, and the preference of consumers there for beverage cans, continue to increase demand for our containers,” said Raymond J Seabrook, executive VP and COO, global packaging. “The beverage can market in the region is projected to grow more than 15 percent annually over the next several years. This Vietnam plant fits our long-term strategy to grow our worldwide beverage can business to meet increasing demand from our customers.” The one-line plant will have an initial annual production capacity of 850 million cans and will primarily use equipment relocated from the company’s other facilities. The total value of the joint venture, including contributed equipment by the company, is approximately US$45 million. The plant will supply contracted customers in Vietnam as well as export beverage cans to adjacent countries, and can be expanded to meet growing demand. __________________________________________________________ Enquiry No: 0304

Lonza Rebrands Corporate Identity bAsel, sWitZerlAnd: Lonza’s rebranding initiative of its corporate identity is aimed at better reﬂecting the business of the company today. As a result, the company will focus on external communication on the seven major markets served: Bio research, pharma and biotech, nutrition, microbial control, agriculture, materials science and personal care. Understanding the needs of its customers, business units will no longer communicate singly with the diverse customer base, but instead present a coordinated and unified approach, demonstrating all that can be offered to them. ____________________ Equiry No: 0305

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APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

____________________ Enquiry No: 0306

2821

ahead and increase the choice that we can offer our customers.” As a result of initiatives by the company, Vietnam’s total cocoa crop has grown from less than 20 metric tonnes per year to a projected 2,500 metric tonnes by the end of 2011. The UTZ certified cocoa programme – founded by Cargill, along with Dutch development organisation Solidaridad and others in the cocoa sector – has introduced independent certification to improve agricultural, environmental and social practices in cocoa production.

Enquiry Number

ben tre, VietnAM: The commitment of Cargill’s cocoa and chocolate business to develop sustainable cocoa economies has reached another milestone – with the delivery of the UTZ Certified beans to its buying station in Chau Thanh district, Ben Tre province in Vietnam. Harold Poelma, MD for cocoa, Cargill Cocoa & Chocolate said: “We are looking forward to the certification of more cooperatives in Vietnam, which will enable us to scale up the production of sustainable cocoa in the years

Jon Connell, Cambridge, UK

Cargill’s Cocoa Business In Vietnam Developed As Sustainable Cocoa Producer

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

INDUSTRY & MARKET

Tetra Pak Opens E92 million Factory In Pakistan Lahore, Pakistan: Tetra Pak has established a packaging material factory in Lahore, Pakistan. The factory is set to meet the growing demand of the country’s juice and dairy industries for aseptic packaging. Demand for dairy beverages, juices, nectars and still drinks (JNSD) has been increasing steadily over the past six years, with a 15 percent compound annual growth rate (CAGR) for dairy drinks and 16 percent for JNSD. With an initial investment of E92 million (US$128.9 million), the factory in Lahore is Tetra Pak’s largest facility in the region.

Pischelsdorf, Austria: Over the next two years, Agrana Bioethanol will be investing around E56 million (US$78.5 million) in building a starch factory for the production of wheat starch and gluten at the site of its bioethanol plant in Pischelsdorf, Austria. The facility will start operations at the end of 2013. The plan is for the facility to process around 250,000 tonnes of wheat to make 107,000 tonnes of wheat starch and 23,500 tonnes of wheat gluten, as well as 55,000 tonnes of wheat bran. The construction of the facility at the site of the existing bioethanol plant will generate synergies given that raw material constituents unused in the production of wheat starch and gluten can be used in the production of bioethanol. _______________________ Enquiry No: 0308

___________________________________________ Enquiry No: 0307

Eco Plastics In Joint Venture For rPET Facility Lincolnshire, UK: Coca-Cola Enterprises (CCE) has signed a 10year joint venture agreement with Eco Plastics to develop a purpose-built recycling facility in Lincolnshire, UK. The deal marks a step change in the Great Britain (GB) plastic reprocessing industry. Around 35,000 tonnes of PET bottles were reprocessed in GB last year. The facility will increase this total to more than 75,000 tonnes when it is fully operational – more than double the amount of rPET currently produced in Britain. The plastics reprocessing plant will also supply CCE with enough GB-sourced, rPET to achieve CCE’s target of including 25 percent rPET in all its plastic packaging in GB by 2012. This represents a milestone in the company’s ongoing work to develop the most sustainable packaging possible. CCE is making a £5 million (US$8 million) equity investment to support construction of the facility, with Eco Plastics raising an additional £10 million to complete funding for the project. Independent research has shown that products made with recycled plastic from the Eco Plastics site are 68 percent less carbon-intensive than packaging made with virgin materials. Guy Montag, Dallas, US

Agrana Invests E56M In Wheat Plant At Bioethanol Site

Spread over 150,000 sq m, the factory will have an initial annual production capacity of eight billion packages. The facility also has the potential of doubling production to 16 billion packages. While its main role will be to supply customers in Pakistan, the factory has already started exporting to other countries in the region. The facility complies with environment, safety and health standards, including ISO 14001 certification for its environmental management system and ISO 9001 certification.

____________________________________________________________ Enquiry No: 0309

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

BUSINESS NEWS 15

INDUSTRY & MARKET

Codex Endorses Guidelines For Determining Melamine Content Brussels, Belgium: In response to the crisis caused by milk adulterated with melamine that affected thousands of children in 2008, the International Dairy Federation (IDF) and the International Organization for Standardization (ISO) developed a technical specification/reviewed method: ISO/TS 15495 | IDF/RM 230:2010. The Codex committee on Methods of Analysis & Sampling (CCMAS) endorsed the joint IDF/ISO Guidelines for milk, milk products and infant formula. The endorsement of these guidelines means that an internationally harmonised procedure has been approved that allows authorities to check the level of melamine in powdered infant formula against the recently adopted maximum level of 1 mg melamine per kg of product. The committee is recommending this method for final adoption by the Codex Alimentarius Commission in July 2011. The availability of the method will help reinforce consumer confidence in the milk industryâ&#x20AC;&#x2122;s ability to guarantee safe and nutritious products. HK10KHTD201-417 205x137.5.pdf 1 18/02/2011 12:03 PM

Wenger Expands Dryer Manufacturing Facility Kansas, US: Wenger Manufacturing will be enlarging its dryer production facility in Sabetha, Kansas by 45,000 sq feet (4,180.6 sq m) and increase production capacity by nearly 50 percent. The company is taking action to reduce dryer customer wait times as much as possible, according to Robert Sunderland, the companyâ&#x20AC;&#x2122;s director of dryer technology. The increased demand for dryers has created an ongoing backlog, which ultimately drove the decision to expand the Sabetha facility. _________________________ Enquiry No: 0311

____________________________________________________________ Enquiry No: 0310

CMY

Enquiry Number

2803

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

INDUSTRY & MARKET

Coca-Cola & Heinz To Expand Use Of PlantBottle

Husky To Acquire Closure Mould Maker KTW ontArio, cAnAdA: Husky Injection Molding Systems intends to acquire KTW of Waidhofen, Austria, a business in closure mould making. The sale is expected to close in May 2011. This represents the next step in the relationship that has developed between the two companies over the last 14 years. John Galt, Husky’s president and CEO, said: “To meet the increasing expectations of our customers, we realised that even closer collaboration would be needed in developing the core elements of the closure system. Through this acquisition, we will be able to work with the many talented people of KTW as one team to deliver more value to closure manufacturers in both emerging and established markets.” Effective upon closing, Husky will offer KTWbranded closure moulds as part of its fully integrated turnkey systems. The leadership team of KTW, including MD Anja and Claus Ziegler, will continue to be closely involved in leading the business after the completion of the transaction. In addition, the company’s operations in Austria, the Czech Republic and Germany, will become Husky’s closure mould development and manufacturing centres of excellence. In a related development, Husky plans to initiate a strategic review process for KTW’s custom injection molding division, Injectoplast. This process will begin following the close of this acquisition. __________________________________________ Enquiry No: 0313

ethanol from Brazil. Heinz will launch PlantBottle in all 20-ounce ketchup bottles in June. Packaging will be identified by a special logo and on-pack messages. Switching to PlantBottle is another important step in the company’s global sustainability initiative to reduce greenhouse gas emissions, solid waste, water consumption and energy usage at least 20 percent by 2015. The Coca-Cola Company plans to expand to over a dozen new markets this year. _____________________ Enquiry No: 0312

Functional Technologies Awarded To Optimise Acrylamide-Preventing Technologies VAncouVer, cAnAdA: Functional Technologies’ subsidiary, Phyterra Yeast, has been awarded CAD$2.5 million (US$2.52 million) in non-dilutive funding from the Government of Canada’s Atlantic Innovation Fund under the oversight of the Atlantic Canada Opportunities Agency. The funds will support a project by the company to develop and commercialise the application of its acrylamide-preventing yeast technology, in the processed potato industry. Sector- specific trials (eg: baked goods and snack foods) conducted in Europe with the company’s acrylamide-preventing yeasts have demonstrated more than 90 percent acrylamide reduction, providing proof-of-concept validation and a basis for translating the platform over to industrial potato-processing protocols. _________________________________ Enquiry No: 0314

Michal Zacharzewski, Warsaw, Poland

Muhtar Kent, chairman and CEO of The Coca-Cola Company, and William R Johnson, chairman, president and CEO of HJ Heinz Company.

floridA, us: The Coca-Cola Company and HJ Heinz Company has joined hands in a strategic partnership that enables Heinz to produce its ketchup bottles using Coca-Cola’s PlantBottle packaging. The PET plastic bottles are made partially from plants and have a lower reliance on non-renewable resources compared with traditional PET plastic bottles. The plant material is produced through a process that turns natural sugars found in plants into a key component for PET plastic. Currently, the packaging is made using sugarcane

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

BUSINESS NEWS 17

SCIENCE & NUTRITION

Anti-Microbial Layer Surface Boosts Food Safety Massachusetts, US: Using nanoscale materials, food scientist Julie Goddard is developing a way to improve food safety by adding a thin anti-microbial layer to food-handling surfaces. Only tens of nanometers thick, it chemically ‘re-charges’ its germ-killing powers every time it is rinsed with common household bleach. Ms Goddard from the University of Massachusetts Amherst, has recently received a four-year, US$488,000 grant from the United States Department of Agriculture’s Agriculture and Food Research Initiative to lead the development of the method for modifying polymer and stainless steel processing surfaces by adding a nano-scale layer of antimicrobial compound to gaskets, conveyor belts and work tables, for example. She explains: “This layer replenishes its anti-microbial qualities with each repeated bleach rinse. So at the end of the day in a meat packing plant, for example, when employees clean their equipment, the regular bleach rinse will re-charge the surface’s anti-microbial activity. They will not need to add any more steps.” The chemical action comes from a halamine structure that holds chlorine in an applied layer only nanometers thick. The treatment does not affect the strength of tables or trays. The technique is effective at the square-inch scale in the laboratory now, the food scientist adds, and a major goal will be to show that it can be effective at larger scales in commercial food processing. “It’s not meant to replace

thorough cleaning, which should project include McLandsborough always be in place, but it’s meant of the Department of Food Science to add power to the process and a and Joe Hotchkiss, director of the LCS, ASIA FOOD protection IND., 124 x 200 mm, CC-en37-AZ079_03/11 further layerPACIFIC of low-cost Michigan State University School of against contamination,” she said. Packaging. ______________________ Enquiry No: 0315 Ms Goddard’s collaborators on this

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

SCIENCE & NUTRITION

Georgia Tech Develops System To Improve Bun Quality Georgia, US: The Georgia Tech Research Institute (GTRI) may possess the secret to baking perfect buns every time. Its researchers have developed a production-line system that automatically inspects the quality of sandwich buns exiting the oven and adjusts oven temperatures if it detects unacceptable buns. “We have closed the loop between the quality inspection of buns and the oven controls to meet the specifications required by food service and fast food customers,” said senior research engineer Douglas Britton. “By creating a more accurate, uniform and faster assessment process, we are able to minimize waste and lost product.” During existing inspection processes, workers remove a sample of buns each hour to inspect their colour. Based on this assessment, they manually adjust the oven temperature if the buns appear too light or too dark. But with more than 1,000 buns leaving a bakery production line every minute, there is a great need for automated control to make more rapid corrections to produce buns of consistent colour, size, shape and seed coverage. Working with baking company Flowers Foods and Baking Technology Systems (BakeTech), Mr Britton and research scientist Colin Usher have tested their industrial-quality prototype system. Made of stainless steel, the system is dust and water resistant, and mounts to existing conveyor belts as wide as 50 inches. The system was tested in a Flowers Foods bakery for a year, running it regularly for hour-long intervals. During this testing phase, the system inspected a variety of buns, including seeded buns, unseeded buns, different size buns and different top-bun shapes. For the

past year, the system has been in fulloperational mode in the bakery. As fresh-baked buns move along the production line, a digital camera captures an image of them. Items not measuring up in terms of colour are identified by imaging software and the colour information

is automatically sent to the oven controllers, which adjust the oven temperature to correct the issue. The system also automatically records data including shape, seed distribution, size and contamination to generate production reports that are immediately available for statistical process control. Another feature of the system is that the conveyor belt can be any colour except the colour of the buns. This allows the system to image buns on almost any conveyor belt surface or in pans. In the future, the imaging system could be adapted to control the quality of other bakery products, such as biscuits, cookies, crackers, bread and pies. ____________________ Enquiry No: 0316

CHINA FOCUS

Nestlé Establishes Joint Laboratory In China Xi’An, China: Nestlé Research Center and Xi’an Jiaotong University have established a joint Nutrition and Health laboratory in Xi’an, China. The joint laboratory, located in the School of Life Science and Technology of the university, is dedicated to nutrition and metabolic health research. Scientists from the company’s Beijing research center and professors and students from the university will collaborate closely on weight management and diabetes research. They will investigate beneficial effects of nutrients and help develop nutritional solutions for metabolic health, thereby providing strong scientific support for R&D and product development. _____________________________________________________ Enquiry No: 0317

BUSINESS NEWS

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

SCIENCE & NUTRITION

FrieslandCampina Embarks On Nutritional Study For SEA

Mark Knobil, Pittsburgh, US

institutes will be visiting respondents 12 years of age and below nationwide in the four countries. Results from the in-depth and scientifically

Binh Hoa, Vietnam: FrieslandCampina has started on a comprehensive nutritional study across key markets in Southeast Asia to better understand the nutritional well-being, needs and patterns among children 12 years and below. The in-depth and scientifically rigorous nutritional study encompasses dietary profiling and nutrient intake assessments, biochemical analysis of blood, assessments of body composition and physical activity. Results of the study will be used to further improve the formulation of the company’s products to support better health and nutrition. Over 16,000 respondents across Southeast Asia are expected to participate in the study to identify opportunities and gaps in enhancing health and nutrition. The study is being conducted in partnership with local academic and nutritional institutes in Indonesia (Persautuan Ahli Gizi Indonesia), Malaysia (University Kebangsaan Malaysia), Thailand (Mahidol University) and Vietnam (National Institute of Nutrition– Vien Dinh Duong). Conducted by local research institutes, the study will cover extensive research protocol parameters. Over the next 12 months, health and nutrition professionals from the respective local research

rigorous study are expected to become available as of the first quarter of 2012. ___________________ Enquiry No: 0318

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Enquiry Number

2815

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PRODUCT HIGHLIGHTS Ingredients / Machine & Services

Andrzej Gdula, Lodz, Poland

Based on nearly pure sucrose monoesters, SoluClear from Compass Foods is able to solubilise complete natural flavours and colours into clear and stable beverages, with emulsifier to oil ratios of less than 0.5 to 1. Micelle encapsulation and the company’s anti-oxidation formulation technology enhance flavour stability. The solubiliser requires less than one part of sucrose monoesters to two parts of flavour to stabilise the flavour. Applications of solubilised colours include carbonated soft drinks, flavoured water, tea, sport drinks and juices. Additionally, it provides nutraceutical bioavailability enhancement in beverages and soft gel capsules. _______________________________ Enquiry No: P320

Döhler & Plantextrakt: Premium Tea Drinks

Plantextrakt, which is recognised for its natural tea extracts and flavours, partnered with the Döhler Group, a global producer of technology-based natural ingredients to develope the marketready True Tea concept. Made from a non-concentrated freshly brewed tea, the flavour profile of the tea is retained and forms the basis of a premium quality tea drinks segment. Beverage companies are able to open up new positioning and marketing opportunities with this premium tea concept as the latter fits to the trends for naturalness and authencity. _______________________________ Enquiry No: P321

Tanakawho, Tokyo, Japan

Compass Foods: Flavour Solubilisation Technology

Nossirom, Germany

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Tic Gums: Certified Organic Yoghurts Ticorganic YG Cup Set from Tic Gums is an organic stabiliser for cup set organic yoghurt products. Made of a high gel strength structure fine mesh extract from red seaweed, the yoghurt’s gel structure is improved, along with increased control of syneresis for improved product quality throughout the shelf life. Ideal for stirred yoghurts is the Ticorganic YG Vat Set, which is a specialised blend of organic ingredients. _______________________________ Enquiry No: P322

3M: Microbiology Testing For Beverages

3M Food Safety’s Petrifilm Aqua Plates bring about the convenience of food microbiology testing to the water and beverage processing industries. The microorganism-testing tool for food processors contains a water-soluble gelling agent, nutrients and indicators. Since the plates are sample ready, they replace the conventional agar petri dishes and offer a reliable method to assess product safety. Other benefits of using the aqua plates include consistent quality, increased productivity and less waste. _______________________________ Enquiry No: P323

Together Together Togetherwe we werealize realize realizeyour your yourvisions visions visions

Enquiry Number

2696

From From From brewing brewing brewing to to to bottling bottling bottling ZIEMANN ZIEMANN ZIEMANN ZIEMANN Asia-Pacifi Asia-Pacifi Asia-Pacifi Asia-Pacifi cccCo., cCo., Co., Co., Ltd. Ltd. Ltd. Ltd. Bangkok, Bangkok, Bangkok, Bangkok, Thailand Thailand Thailand Thailand Tel. Tel. Tel. Tel. +66 +66 +66 +66 (0)2 (0)2 (0)2 (0)2 6556260-62 6556260-62 6556260-62 6556260-62 info@ziemann-asia.com info@ziemann-asia.com info@ziemann-asia.com info@ziemann-asia.com

Taking Taking Taking Takingcare care care careof of of ofbrewing brewing brewing brewing

ZIEMANN ZIEMANN ZIEMANN ZIEMANN––––worldwide worldwide worldwide worldwidemanufacturing manufacturing manufacturing manufacturing

www.ziemann.com www.ziemann.com www.ziemann.com www.ziemann.com

PRODUCT HIGHLIGHTS 22

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Machine & Services

Bericap Push Pull: Sports Closures Using the DoubleSeal technology, Bericap’s Push Pull Next Generation caters to on-the-go users who want to have a ‘quick-close’ option. Thanks to the consumer-friendly design of the sports caps, it is no longer necessary to use aluminium foil during the aseptic filling process. As such, they are suitable for aseptic filling process, and for both wet and dry contamination. Users do not have to pull the aluminium foil away; they can enjoy drinking immediately after opening the overcap and pulling up the shutter. In addition, they will experience a 30 percent higher flow rate as compared to alternative sports closure. _______________________________ Enquiry No: P324

Phoenix Technologies: Modular rPET System Phoenix Technologies has produced a small-capacity version of its proprietary compact, modular equipment appealing to companies who are interested in environmentalfriendly self-manufacture. Based on the company’s technology for the commercial production of food grade LNO polyethylene terephthalate (PET), the LNO process is able to produce recycled PET with superior colour and yield as compared to other methods. Further, it has lower acetaldehyde level, positively impacting on the taste properties. With a footprint of 1,000 sq ft, the unit’s cost of entry is low as well as it can be built in about 160 days. The unit uses virtually no water and only 2.3 million kw hours of electricity annually. _______________________________ Enquiry No: P326

Flexicon: Single-Trip Bulk Bag Unloader

Flexicon developed the Single-Trip bulk bag unloader that allows rapid, low cost discharging in low headroom areas, and conveying of the material at any angle to downstream processing, storage or packaging equipment. Relying on the user’s forklift or plant hoist, single-use bulk bags are lowered onto a four-bladed bag piercing knife, which cuts the bag bottom from seam-to-seam. This action promotes complete discharge without the use of flow promotion devices. Moreover, the unloader relies on the bag bottom to self-seal against a thick gasket fixated to the rim of the hopper, and to discharge through a wide hole in the centre of the gasket. _______________________________ Enquiry No: P325

KHS Corpoplast: Stretch Blow Moulders

KHS Corpoplast incorporates its stretch blow moulding technology in the InnoPet Blomax Series IV. The flexible stretching system, blow stations with toggle lever locks and a near infrared (NIR) heater are some of the features of this series. The speed of the blow moulder can be adjusted to the specifications of the filling system. For example, if the size of the bottle is switched from 0.5 to 2 litres resulting in a decrease in speed of the blow moulder, the stretching motion will still be carried out at the same rate as at the high machine speed. The series has an output of up to 72,000 PET bottles an hour and is strictly modular with its 4 to 36 blow stations. Each blow station produces up to 2,200 PET bottles an hour in a variety shapes and sizes. _______________________________ Enquiry No: P327

Put this tireless inspector anywhere on your production line.

The Ishida X-ray Inspection System Featuring high precision, sanitary design and user-friendly operation

Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-4156

Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680 No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994 123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand Ishida India Pvt. ltd. Tel: 91-124-438-7382 Fax: 91-124-438-7383 191, Udyog Vihar, Phase IV, Gurgaon - 122 016, Haryana, India

Ishida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246

SA1-1, Parcel S19-2, My Khang Complex, Phu My Hung, Tan Phu Ward, District 7, Ho Chi Minh City, Vietnam

2738

Tel : 81-75-771-4141 Fax: 81-75-751-1634 URL: http://www.ishida.com E-mail: webood@ishida.co.jp

4-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, Korea

Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-2668 1228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206

Enquiry Number

44SANNO-CHO, SHOGOIN, SAKYO-KU, KYOTO, 606-8392 JAPAN

PRODUCT HIGHLIGHTS 24

Machine & Services

Ishida: Bottle X-Ray Inspection System Products, that contain a mixture of ingredients such as salad dressings and sauces, are susceptible to contaminants during production. However, it is difficult to use conventional X-ray inspection systems to inspect tall and thin containers. To meet the needs of this market segment, Ishida has developed the IX-GE-B3043, an X-ray inspection system that employs a lateral irradiation system. By irradiating targets from the side, the machine covers inspection blind spots and provides improved detection sensitivity. As such, it gives equivalent detection sensitivity to the machine seriesâ&#x20AC;&#x2122; compact and mid-sized high-output conveyor models; making this machine ideal for production lines processing around 250 units per minute.

2800

______________________________ Enquiry No: P328

Enquiry Number

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Schaefer: Storage Lift System The LogiMat storage lift system integrates into the Schaeferâ&#x20AC;&#x2122;s product range Ergonomics@Work. The height-adjustable access openings and incline devices on the trays for the removal of goods are two features of the equipment package. Compared to a common static storage solution, the storage lift requires 1/10 of the storage space. Various options for an increase of efficiency and maximum optimisation of the picking speed are available to complete the package. The SPS control can be supplemented by the in-house software package Wamas and/or integrated into the existing inventory management system. _______________________________ Enquiry No: P329

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Machine & Services

Tetra Pak: Cap Closures

Designed with on-the-go users in mind, DreamCap’s high neck and 26 mm opening not only fit comfortably with the face and lips, but also allow the users to drink in the way they prefer. LightCap is suitable for larger-sized openings as it is easier to handle and pour form. The company’s direct injection moulding concept technology allows the base of the cap neck to be moulded as flat as possible so as to provide maximum pouring area. Combined with pre-laminated hole based packaging materials, LightCap is ideal for distribution of milk and oxygen sensitive products such as soya beverages and juices. HeliCap provides a one-step screw cap that combines easy-to-open functionality with security features. Users require low opening force on the first turn of the cap, which is adequate to feel the tamper ring breaking. _______________________________ Enquiry No: P330

Thermo Fisher Scientific: Software For Screening

Compatible with the Exactive benchtop LC-MS system powered by OrbitrapTM technology, users can utilise the ExactFinder software, which provides a single workflow solution for data processing, review, routine screening and easy quantitation. Screening results with full scan high-resolution and accurate-mass (HR/AM) spectral data are captured with high confidence. These include isotope pattern matching and ChemSpider; and a HR/AM library of more than 3,000 mass spectra for more than 1,000 compounds relevant to food safety and environmental testing. _______________________________ Enquiry No: P331

Kehua’s equipment: Flat waffle biscuit production line Hollow waffle biscuit production line Soft waffle biscuit production line Waffle cup for ice cream production line

KE HUA FOODSTUFF MACHINERY INDUSTRY AND COMMERCE CO. LTD ADD: 12 Jingde Street, Duanzhou 3 Road, Zhaoqing City, Guangdong, PRC

Tel: + 86-758-2727608 Fax: +86-758-2727608

www.kehuachina.com

E-mail: kehuachina@163.com

Enquiry Number

2528

Other single machine & corollary equipment

Vision Systems:

An Eye For

Accuracy Enabling F&B operations to achieve greater accuracy and efficiency while fulfilling regulatory and consumer expectations. By Didier Lacroix, senior VP, international sales & services, Cognex

With increasing emphasis in food safety and compliance, organisations in the Food & Beverage (F&B) industr y are looking towards greater visibility and accountability in the supply chain. This means that information pertaining to suppliers, manufacturing and logistics needs to be both reliable and timely. Both software and hardware are required to work hand-in-hand to provide the required level of product safety and quality.

Automated Inspection In many instances, human vision is unsuitable for identifying defects in the quality control process. This is where machine vision technology can play an important role in ensuring efficiency, dependability and consistency. Inspection sensors are used for presence sensing, such as verifying that the cap is on and that the date/lot code is present. Colour vision sensors are capable of rapidly sorting and precisely identifying products

based on colour, such as candy. It is important to note that colour imaging requires greater processing power than greyscale imaging. In certain instances, colour vision may not be necessary. For example, colour sorting may be necessary to differentiate red candy from green candy. However, if one type of candy is dark red and the other is light red, a greyscale system may be able to perform the job just as effectively.

PACKAGING & PROCESSING

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

Stainless steel vision sensors are catered for wash-down F&B environments, while ID products quickly and reliably read, and verify 1D and 2D codes that are printed by various methods. Developments in technology have also allowed the highspeed reading of poorly-printed codes, and the inspection of flexible packages. The cylindrical package inspection system for example, can perform high-speed 360 deg inspections and identifications of un-oriented bottles, jars, cans, bottles and vials. The multicamera 3D modelling technology i n s p e c t s p ro d u c t s a t a n y orientation at up to 1,200 parts per minute, without having to slow down the production line. A colour option allows the checking of label graphics and bottle contents, while highresolution cameras inspect tall, thin bottles from base to neck in a single field of view. Given the wide range of vision systems that are available today, finding the right one can be daunting. Simply implementing a system that can perform the necessary vision tasks is not sufficient. Other factors such as variations in lighting conditions, networking and communications capabilities, accessories and product support options as well as ongoing post-deployment support need to be considered. Human-Machine Interaction Elaborate runtime interfaces are not required by most vision applications. However, operators typically need to interact with the vision system during part changeovers to adjust tolerance parameters and to determine the reason behind part failures. The vision system should enable easy configuration of these and other facets of the

application without having to code in a proprietary script-based language. Network management tools should be included in the software to simplify the remote administration of multiple systems including tasks such as backup, image playback, firmware upgrades and contextsensitive help documentation.

simplest robot pick-and-place operation to the most complex assembly verification task – it is also the most critical step as it often determines the success or failure of an application. Although vision systems are trained to recognise parts based on a ‘model’ image, even the most tightly controlled manufacturing

If maximum ease of use and affordability are priorities, manufacturers should ask vision system providers if they offer a ‘plug-and-go’ solution. This enables even novice users to set up, deploy and monitor vision applications using a simple touchscreen operator display panel without the need of a PC.

processes allow some variability in the way that a part appears to the vision system. This means that the system’s part location tools must be ‘smart’ enough to quickly compare model images to the actual objects that are coming down a production line. This is regardless of which side of the part faces the camera, its distance from the camera, shadows, reflections, line speed, and normal variations in appearance. Image pre-processing tools adjust the raw image to

Tools For The Job Part location software tools look for parts within the camera’s field of view. Typically the first step in any vision application – from the

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

highlight the desired features while minimising the undesirable ones. This readies the image for optimal performance by more powerful vision tools and can significantly enhance the accuracy and robustness of the overall system. Pre-processing tools also increase the contrast between the part and its background, mask insignificant and potentially c o n f u s i n g i m a g e f e a t u re s , eliminate ‘hot spots’ that reflect off the part surface, and smooth out rough surface textures. Ideally, a complete set of image pre-processing tools should be included with the selected vision system. A number of capabilities that pertain to evaluating character reading and verification tools n e e d t o b e c o n s i d e re d – whether it relates to reading stamped alphanumeric codes on automotive parts, or verifying date and lot code information on medicine bottles and packages. For example, statistical font training, image pre-processing tools and instant image recall. Training For Recognition Statistical font training involves building a font by learning models of characters that appear in a series of images. The images should include multiple instances of each character and should span the full range of quality that is likely to occur in production. The resulting font will be highly tolerant of normal variations in print quality – whether due to poor contrast, variable locations, degradations, or variations in stroke widths. Unless it is known that every code will be marked with the same quality in the reference images that are used to learn the character models, statistical font training can be an important

contributing factor to the success of the reading or verification application. Image pre-processing tools optimise a trained model by sharpening the edge contrast of characters and filtering out extraneous background in the image. Optimised models maximise the reliability and repeatability of the vision system. Finding The Root Cause Line operators and technicians can quickly and easily view failed images on a display via the instant image recall feature. Regardless of whether the failure is due to a camera that has been jarred

out of position or caused by a damaged label, it is important to immediately understand the cause of failure so that corrective action can be taken. For applications that involve critical dimensional measurements, the vision system’s gauging tools must be accurate. It should also be able to perform with a high degree of repeatability. The vision system should offer a suite of gauging tools for the user to choose from – to fit the requirements of the measurement application without the need to write custom scripts or functions. Networking is essential to many vision applications

PACKAGING & PROCESSING

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

&B manufacturers typically have to adhere to strict regulations through ensuring that quality and consistency are enforced throughout the production process. Being equipped with the right vision technology for the right job helps companies to meet expectations and remain competitive in a challenging marketplace.

Allergen Management Mislabelled allergens in food processing are likely to end up in costly product recalls, and US Food and Drug Administration (FDA) traceability directives require manufacturers to track ingredients. The reading of can codes enables products to be tracked and traced through manufacturing. Verifying the correct allergen label and its presence on the product is important, as well as verifying product match to ensure that a product has the correct package and ID code.

Vantage Point allergen management by quickly confirming package/product match and reducing the risk of a recall • Via the detection of mislabelled products early in the production process, waste can be reduced

Ensuring Standards Whether it is the wrong product in a package or a damaged one being shipped, the result is the same – a dissatisfied customer and a weakened brand image. Vision systems allow manufacturers to achieve cost-effective quality control in a wide range of F&B applications by confirming that ingredients are uniformly dispensed; maintaining consistent appearance, such as product form, texture, and composition; and ensuring that liquids in bottles are consistent in colour after mixing and filling.

Benefits • The technology can facilitate

Benefits • Checking for debris ensures that no foreign objects are in a product before it is delivered to consumers • Maintaining correct product shape/size is necessary in keeping

as a method of sharing data, supporting decision-making, and enabling integrated processes. It enables vision systems to transmit pass/fail results to PCs for analysis, or to communicate directly with Programmable Logic Controllers (PLCs), robots, and other factory automation devices in an integrated process control system. A system that suppor ts the complete set of standard networking protocols should be selected for vision systems that need to be linked to PCs at the enterprise level.

With the increasing number of vision systems that are implemented in manufacturing processes, there is a need for a centralised means of managing the former. It is important to ensure that the selected vision system is packaged with software that allows the easy control and monitoring of the operation of all vision systems remotely over the network from any location. Finally, as the performance of a vision system will be dependent on the capabilities of the supplier, it is important to know beforehand, the full range of support

a positive product image, like candies for example

Assembly Verification It is important to be able to quickly and accurately check for a complete product assembly before it is placed into a package and sent to consumers. Increasingly, the use of visionguided robots on the factory floor is improving production efficiency for diverting incorrectlyassembled products off the production line; robots to pick product from conveyors and place them into packages; palletising cartons with visionguided robotics. Benefits • Detecting missing items ensures that the consumer receives a product that is complete • Checking fill levels to make sure that product quantities are uniform, and is vital to the fill and seal process • Enhancing palletising and pick-and-place operations, for increased versatility.

services that are offered. During the selection process, a critical consideration is whether the potential vision supplier understands the unique support requirements of the plant operation. The supplier should possess the capabilities to provide the resources that are required for each phase of the project, from application development and systems integration, to deployment and after-sales support. For more information, ENTER No: 0340

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Sensor Solutions:

A Matter Of

Resistance

Reliability

Cleaning agents and disinfectants act thoroughly – not just on food and beverage systems, but on any components installed on them, too. A high level of resistance and reliable detection capabilities are therefore two key properties of photoelectric sensors, used in such a demanding surrounding. By Wolfram Tanner, product manager industrial sensors, Sick AG

Detection, counting and measuring, these are standard jobs for photoelectric sensors. In order to automate actions in a food and beverage environment, such sensors need to meet maximum robust requirements. Resistance to cleaning chemicals as well as maximum leak-proofing are key features. In order to officially qualify these features, independent institutions run tests and confirm the sensor’s special qualities. These qualities can only

be reached by choosing an appropriate housing design. For instance, sensor housings are built entirely without mechanical rotary or pushbutton controls, and thereby eliminating any risk of penetration by liquids. Sense & Sensitivity How can you easily adjust the sensor to the application, if there is no rotary switch? Well, sensitivity and other settings can still be controlled on the device itself, when using a touch-

teach-in system. The sensor can be taught through the housing, using a small piece of metal, like f o r e x a m p l e , a m e t a l ro d or a standard screw driver. Electromagnetic components inside the sensor detect the ‘teaching object’, and so allow an easy setting of the scanning range without using any mechanical elements. Resistance To Aggression In order to make the sensor resistant against aggressive liquids and detergents, the right housing material has to be chosen. High quality stainless steel, therefore, is indispensable. It makes the sensor ready for a long life in a rough environment, dominated by frequent cleaning processes. Also for the front screen, a special material is necessary. Besides its resistance against chemicals, it has to withstand mechanical treatment without becoming scratchy. And still it needs to secure the normal optical sensor function, which means the screen may not influence the light passing through. Of course, these materials are FDA certified to allow use in the target industry. High Pressure Together with the best possible sealing, the sensor is able to withstand high pressure and temperatures above 100 deg C, as they usually appear during a

PACKAGING & PROCESSING

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

What Fitters Want Since tasks for sensors vary according to the application, machine fitters expect integrated series comprising device variants that are compatible in terms of their mounting and system requirements. T h i s i s e n s u re d b y a n offering of complete product families, containing a throughbeam photoelectric switch, a photoelectric reflex switch and a p h o t o e l e c t r i c p ro x i m i t y switch, each with different scanning ranges. Fitters also expect sensor know-how for special tasks. A typical example of this is the version of the photoelectric reflex switch developed for detecting transparent objects such as clear glass bottles, blister packaging or tubular film – standard applications in the food and beverage industry. Also other high performance

Sandvik steel belt meat cutting tables

Sandvik stainless steel belts provide the best conveying option for meat cutting tables.Their inherent strength and flatness help to prevent scratches and resist corrosion from blood and/or fatty acids.The cleaning process is automatic and designed to minimise water consumption. They also provide the lowest levels of bacteria growth of any belt type on the market, a key reason why our technology has been adopted by the world’s largest meat exporters.

Our scope of supply extends from simple work tables to complete production lines for meat products, including slaughter, de-boning and packaging. We can provide expertise in all areas of production through extensive experience of working with clients throughout the world.

Sandvik South East Asia Pte Ltd E-mail: sea.sps@sandvik.com

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

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The Power Of Three Combining all these design elements with further details, like for example gold coated, r u s t - p ro o f p i n s , a d e q u a t e connectivity elements and the right mounting accessory, makes the sensor suitable for almost every rough environment. It will survive aggressive, mechanical or chemical treatments which appear in common, cleaning processes, allowing integration into automation devices.

optical features, as for example Reliable detection, minimised risk a best-in-class background of downtime and greater machine suppression, will be found in availability – when correctly the portfolio of the food and designed and selected, food beverage sensors. and beverage sensors have a Automation in the food and decisive effect on overall system beverages resultsUhr performance. 111x183 environment 14.07.2008 10:25 Seite 1 in demanding application areas For more information, ENTER No: 0341 for photoelectric sensors.

Enquiry Number

cleaning process with hot steam. IP69K describes an already established standard for tightness. However, high performance photoelectric sensors in the food and beverage surrounding should exceed this standard. Ecolab and JohnsonDiversey are examples for further certificates, which are meanwhile regarded as almost obligatory.

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Market Report In spite of the economic slowdown in many markets over the last two years, beverage closure demand has continued to grow strongly. The growth is driven partly by the sustained shift towards pre-packaged beverage consumption in many developing markets, and partly by the continuing growth in popularity of the plastic ‘bottle plus cap’ format – especially PET bottles in smaller ‘on-the-go’ sizes.

Asian Consumption Drives Future Closure Demand Asia accounts for the largest share of total annual closure volumes at 36 percent, equivalent to around 375 billion units. By Dominic Cakebread, director of packaging services, Canadean cost/weight reduction, linked to growing environmental awareness and marketing focused on more efficient use of increasingly scarce and expensive resources. This does not mean that the market has lacked innovation, however. Rising use of sports caps, dosing caps and similar ‘added value’ features is testament to the fact that the underlying demographic changes that are driving demand for greater convenience in closure design remain in place. It means that these ‘added value’ technical and performance features need to be achieved at

Stephen Davies, Cardiff, UK

Growth Drivers & Demands Understandably perhaps in the more austere commercial climate, the overwhelming theme has been improved efficiency and

similar or lower price and reduced closure weight, creating more pressure on beverage closures manufacturers to come up with creative solutions.

but is also the fastest growing, with the annual growth rate for the period 2003 to 2015 put at above seven percent – double the global average.

Asia As Largest Market On a regional basis, Asia already accounts for the largest share of total annual closure volumes at 36 percent, equivalent to around 375 billion units. Collectively, the Americas combine for just under 400 billion, Europe for around 250 billion, the rest of the world around one tenth of that. Not only is Asia already the largest market for closure sales,

North America & Europe Growth Decline The mature markets of North America and West Europe have eked out growth, the former adding around one percent per year to annual volumes, the latter only 0.2 percent to 2010, as demand, particularly for bottled water, has decelerated. North America is expected to contract to the CAGR achieved

Enquiry Number

2491

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

in West Europe (0.2 percent), while a modest upturn in annual volume growth will be evident in West Europe, even if far from spectacular at 0.8 percent in the years to 2015. Latin America, Eastern Europe and the rest of the world will see solid growth in the region of three percent per year, but in each case this will represent a decline on average annual advances posted in the year to 2010. Plastics Take The Lead Looking at the global beverage closures market in detail, total demand across the soft drinks, dairy drinks and beer markets under review amounted to around 1,055 billion closures in 2010. Of this, ring-pull can ends a c c o u n t e d f o r 2 4 p e rc e n t or about 250 billion closures. Plastic closures took a 42 percent share at 440 billion units and metal closures 31 percent or 325 billion. All other beverage closures totalled a little below 40 billion, while there is still an estimated 210 billion beverage containers sold each year without dedicated closures (eg: sachets and perforated cartons). In the years between 2003 and 2010, plastic closures saw their volumes increase at around 6.5 percent per annum, a combination of rising beverage consumption (in the 2003-2008 particularly), more beverages being sold in plastic bottles and the conversion from other closures to plastic. Since 2008 the growth rate of plastic closures has dropped, but remained positive and they are still forecast to remain fairly robust in the years to 2015. Metal closure usage on the other hand is only expected to increase by

Global Beverage Closures By Region, 2010 % Share By Volume Rest of World 2%

North America 23%

Asia 36%

East Europe 7%

Latin America 15%

West Europe 17%

Global Beverage Closures By Type, 2010 % Share By Volume Others 3% Ring-pull 24% Plastic 42% Metal 31%

Global Beverage Closures By Sector, 2010 % Share By Volume

Beer 31%

Dairy Drinks 11%

Soft Drinks 58%

a single percentage in coming years to maintain growth of three and four percent throughout the period to 2015. End-Use Sectors Finally looking at end-use sectors,

of the 1,055 billion beverage closures sold in 2010, 58 percent were for soft drinks, 31 percent for beer and just 11 percent for dairy drinks. In each sector, a significant proportion of product is sold without a closure – in soft drinks and beer, on-trade dispense plays an important role and in dairy, sachets and the informal milk are prominent in the developing world. Look Ahead In terms of closures demand, each sector has exhibited positive overall growth in the period 2003 to 2010 and is expected to continue to do so going forward, beer at the same rate, a CAGR of 2.7 percent, dairy at a slightly reduced average – 4.1 percent per year against 4.7 percent in the years to 2010 – and soft drinks at a slightly enhanced rate – 4.1 percent against 3.9 percent. While it is difficult to generalise at the macro level because of regional and even national distinctions, for each sector the factors underpinning these trends are different. In milk, a conversion of pouch to carton and plastic bottle has an impact in creating a shift to larger sizes. In soft drinks a continuing desire for greater convenience will see more smaller packs appear. In beer, the bottle and can size expectations are well understood by consumers – 330ml, 500ml, 660ml being the most common and changes to closure demand may be more associated with conversion between pack types than changes in the pack sizes offered to consumers. For more information, ENTER No: 0342

Enquiry Number

2807

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

THE market performance of baked goods has been most influenced by changing consumer trends regarding health and wellness, demand for gourmet products and increased competition in the baked goods genre. Meeting the needs of fast-paced consumer lifestyles are single-served, small bite-sized bakery products; resulting in an increase for demand for breads, rolls, donuts and pastries. The trend for convenience demands that bakery products remain fresh throughout the distribution chain.

Baking Solutions:

The

Fresh Approach The trend for convenience is demanding that bakery products remain fresh throughout the entire distribution chain. By Wouter Moormann, market unit manager (food division), Purac Asia Pacific SHELF LIFE EXTENSION There exists a complex set of conditions determining a product’s shelf life, which complicates efforts to extend the ‘life’ of these items. Knowledge of how these conditions, individually or in combination, affect the sensor y, physical, chemical and microbiological characteristics of a food helps manufacturers to understand what limits its shelf life. But, the same understanding also opens up the possibility to influence product shelf life by manipulating one or more factors. As consumers move towards healthier food and beverages, some of the more traditional methods of extending the shelf life of foods are becoming increasingly unpopular. For example, many consumers do not want foods made safe and stable by the addition of high concentrations of salt

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

or sugar, or by the use of chemical preservatives. Regulatory authorities too are beginning to look closely at the salt content of foods from a health point of view. It is minimally processed foods that are now favoured and valued by consumers. This means that many food processors will increasingly have to look to technology and processing methods to maintain their position in the market. all Day frEsHnEss The common shelf life issues in bakery are not only related to microbial spoilage, in particular mould growth, but also quality deterioration such as staling. When stored at ambient temperatures, most breads, rolls or products with a moist,

CREATING TOMORROW’S SOLUTIONS

DO YOU WANT A VEGETARIAN-GR ADE CYSTEINE FOR DOUGH PROCESSING?

Would you like to have a purely vegetarian-grade cysteine for your bakery applications? Talk to us. We have the solution. We offer the only available fermentation-grade cysteine derived from purely plant-based raw materials. Compared to human- or animal-derived cysteine products, our cysteine is certiﬁ ed for vegetarian, kosher and halal-compliant food. It is used, for example, as a processing auxiliary to make baked goods. Play it safe and ﬁ nd out about the next-generation cysteine: www.wacker.com/cysteine Wacker Chemicals (South Asia) Pte. Ltd. T. +65 63 0908-75, info.biosolutions@wacker.com

AsiaPacificFoodIndustry_CysteineBakery_80x240_100311_RZ.indd 1

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aDDing HUmEctants Extending shelf life by adding humectants to control microbial and chemical activities is based on the reduction of water activity or the relative vapour pressure. Water activity levels are measured as the ratio of vapour pressure in the food product to the vapour pressure of pure water at the same temperature; loosely defined as a measure of the available moisture in a food system. Water molecules can be chemically bound to sugars, starches, or salt. Development of many baked products involves maximising the moisture content to produce the best possible eating qualities, while minimising water activity. Humectants bind moisture, reducing the system’s water activity levels. Traditionally, sugars

2806

spongy crumb undergo a progressive deterioration of quality. In general, the higher the moisture content of the product in its fresh state, the more pronounced are the changes resulting from staling. Products such as breads, yeast-raised sweet goods and cakes stale much more markedly than cookies and crackers, which have much lower initial moisture contents.

10.03.11 18:11

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

and sugar alcohols are some of the most effective humectants. These include mannitol, maltose, lactose, dextrose, sucrose, sorbitol and fructose. Monoglycerides are mainly responsible for the softness of the bakery product. Although it cannot be entirely replaced, except in certain applications, the levels of monoglycerides can be reduced with the use of sodium and potassium lactate solutions for bakery products. Using Emulsifiers Another way of slowing down the ‘staleness’ process is through the use of emulsifiers. Emulsifiers do so by improving the products’ moisture retention. Any process, like mixing or fermentation, which affects structure of the dough, will also affect the softness of the product. Dough strengtheners typically used are calcium and sodium stearoyl-lactylates (SSL), succinylated monoglyceride (SMG), ethoxylated mono-glycerides, polysorbates, and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). These function by complexing with gelatinising starch. They are typically selected by the highest amylose-complexing index. Those emulsifiers with a high index are mono- and diglycerides, distilled monoglycerides, polysorbates, and SSL. Managing Bakery Fortification Challenges abound when fortifying bakery products, but solutions to manage the twists and turns of fortification do exist. There are quite a few challenges when it comes to delivering bioactive nutrients to the consumer in an acceptable form. These include texture, taste, mouthfeel, bioavailability and stability. Bakers should balance the levels of nutrients added in a particular product and be mindful of their interactions without compromising flavour, texture and mouthfeel. Packaging Can Prevent Staleness Food packaging performs a number of important functions. In the case of bakery products, packaging

solutions have focused on prevention of moisture loss to keep the crumb softer and prevent staling. In recent years, there have been developments of packaging techniques to produce systems that have a more active role in the preservation of food products. An example of this is modified atmosphere packaging (MAP). The technology has developed from simple gas flushing designed to reduce oxygen levels in the pack, to gas mixtures capable of producing significant extension of shelf life. This method takes advantage of a combination of the inhibitory effects of low oxygen levels and elevated carbon dioxide levels on many deterioration processes in foods and are effective in preventing microbial spoilage The three major gases used in commercial MAP are oxygen, nitrogen, and carbon dioxide. Due to nitrogen’s low solubility in water, its presence can prevent packages from collapsing for products that can absorb carbon dioxide. Carbon dioxide is the most important gas in the gas mixture; it is both bacteria-static and fungi-static. Its preserving effect varies with concentration, incubation temperature, organism, and the water activity levels of the baked product. Since microbial activity is strictly aerobic, the levels of residual oxygen must be kept below one percent for the attainment of a long shelf-life. A Holistic Approach Whether developing cakes, muffins, pies or cookies, ingre-dients, processes and packaging exist to aid shelf stability. Extending the longevity of these bakery products relies on a holistic approach that combines the expertise of ingredient specialists, product developers, process and packaging techno-logists in order to produce attractive and good-tasting products that, most importantly, are a joy in taste and pose no health risk. For more information, ENTER No: 0350

nutrition ignition

High in vitamin E

13 essential nutrients Cholesterol free

Power up with 6 grams of protein

Maximize the monounsaturated fat

Factor in 3.5 grams of fibre

And you thought you were just Adding Almonds. A lot goes in with a little almond. From zero cholesterol to 13 essential nutrients, itâ&#x20AC;&#x2122;s the nut that, gram for gram, adds more value to just about anything, including great-tasting crunch. And consumers know it. In fact, every year the demand for products with almonds goes up. So just add them in and watch them come. One serving of almonds is 30 grams.

Enquiry Number

2809

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

CoMMon ingredienTS A lot of baking is based around the use of wheat flour, but many other ingredients are also used, each of which has different effects on the final product. The most common of these (excluding liquids and

spices, dried fruits and other â&#x20AC;&#x2DC;flavouringsâ&#x20AC;&#x2122;) are listed here. flour The word flour refers to the powder obtained from grinding a cereal grain. Although other flours (eg: rye flour) are used in baking, wheat flour is by far the most common and is the only one that will be discussed here. All flours are composed largely from starch and protein, but wheat flour is distinctive in that it has high levels of a class of proteins known collectively as gluten (eight to 14 percent). When a dough is made from wheat flour and water, the gluten develops into a thick, cohesive, elastic mass. When placed in an oven, it puffs up to many

The

Pam Roth, US

THE smell and the baking are produced as a result of the interaction of various chemical and physical processes that can be adjusted by the cook to create a variety of products. There is a consideration of the chemistry of the common ingredients used in baking, and effects of the physical processes of mixing and baking.

times it original volume and sets with a light, airy texture. This characteristic enables gluten to provide the structure in baked goods, cakes and bread. In the network of gluten, the starch granules are embedded rather like a system of bricks in mortar.

Chemistry Of

Mei Teng Wong, Malaysia

Baking a consideration of the chemistry of common ingredients used in baking, and effects of the physical processes of mixing and baking. By JH Czernohorsky and r Hooker for Chemical Processes in nZ, nZ institute of Chemistry

INGREDIENTS & ADDITIVES

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

The best cakes are obtained from a low-protein flour (seven to nine percent), which is soft and gives tender cakes; a clean flour, which is free of bran and wheat germ (ie: as close as possible to being pure endosperm); a flour with small, even particle size and little starch damage, which will blend easily and give a smooth cake batter. For cakes that contain a higher proportion of sugar than normal, the flour must be chlorinated.

forming sugar, alcohol and carbon dioxide. The bubbles of CO2 cause the dough to expand. The dough must be kneaded thoroughly to distribute the bubbles evenly and then left to rise again, usually to about double its original volume. If the mixture is left

too long, acid produced by the oxidation of the alcohol causes the product to taste sour. faT Fat has five major roles in baking as outlined below. How well it will perform each of these functions depends largely on the â&#x20AC;&#x2DC;slip pointâ&#x20AC;&#x2122;

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Refrigeration slows down the growth so that yeast can be kept for a limited period of time. When the yeast is used, the conditions and the utensils should be kept lukewarm to obtain the best results. As soon as the yeast has been added to the dough or batter, the yeast begins to feed on the starch in the mixture,

2802

Fabio Arangio, Italy

yeaST Yeast is made up of many tiny, single-celled plants, which grow by budding, each bud breaking away from the parent cell and forming new buds. The conditions required for growth are warmth (optimum 25 to 30 deg C), moisture and food (starch plus a small amount of sugar).

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

– the temperature at which the fat just begins to melt. In general, the slip point should be at least five deg C above the proving temperature of the dough. The roles of fat are as follows: • Shortening Fat weakens or ‘shortens’ a dough by weakening its gluten network, resulting in the baked product being softer, breaking easily and having a more tender mouthfeel.

many baked goods. The reactions are known as Maillard reactions, and are essentially amino acid-catalysed caramelisation reactions, in which a sugar aldehyde or ketone is converted to an unsaturated aldehyde or ketone.

Table 1 - Solid Acids Used In Baking Powder Name

HOCC––CH––CH––COO-K+ OH OH

Tartaric acid

HOCC––CH––CH––COOH

OH OH

Sodium acid pyrophosphate

Na2H2P2O7

Acid calcium phosphate

CaHPO4

sodium bicarbonate is very rarely used on its own, but generally mixed with some acidic material such as cream of tartar, honey, cocoa or golden syrup. To a v o i d a n i m b a l a n c e between the acidic and basic materials, baking powder is more commonly used. Tara Sandsmark, Victoria, Canada

• Layering In puff pastry, fats that are soft over a wide temperature range are used. These can be spread between pastry layers and will separate them during cooking giving a layered pastry.

• Sugar Sugar is most commonly thought of as a sweetener, but in baked goods it is also involved in several other processes. Sugar undergoes a series of complex browning reactions above 160 deg C, and the products of these form the brown crust of

Formula

Cream of tartar (potassium hydrogen tartrate)

• Creaming Fat can trap air during beating and mixing, producing a batter that consists of masses of tiny air bubbles trapped within droplets of fat. This is very important in cake baking, in which it is these air bubbles that expand during baking forming a light, airy structure.

• Flavour Usually the fats used should have a bland flavour to prevent them from changing the flavour of the finished product, but occasionally fats are chosen on the basis of their flavour. In addition, the fat chosen needs to be able to form an emulsion with the other ingredients in the batter or dough.

The digestion of such products also tends to be somewhere between embarassing and traumatic, since the Na2CO3 reacts with the HCl in the stomach to produce the other half of the available CO 2. For the above reasons, it must be stressed that

Fat weakens or ‘shortens’ a dough by weakening its gluten network, resulting in the baked product being softer.

Baking Soda (NaHCO3) Sodium bicarbonate has the property of releasing CO2 when it is heated. Since the material is relatively cheap and stable to storage, it would seem to be an excellent agent for the production of CO2. However, when used on its own, only half the available CO2 is released and, more seriously, the sodium carbonate produced is strongly alkaline and gives the baked product a bitter, ‘soapy’ taste and a yellow colour.

Baking Powder Baking powder is essentially a mixture of NaHCO3 and a weak solid acid or acid salt. When the mixture dissolves in water and the temperature is raised, CO2 is released. The most common acids used are given in Table 1. There are also others that are less important. The neutralising value (NV) is the measure of the number of parts of the acidic material required to neutralise 100 parts of baking soda. For example, cream of tartar has an NV of 200 and tartaric acid an NV of 100. Tartaric acid is more efficient, but it cannot be used alone since it reacts very quickly. This means that a lot of gas is formed initially, but because it does not continue

Enquiry Number

2501

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Konrad Mostert, NRW, Germany

followed by cakes and then waffles and sponges. Some cakes need to be beaten extensively by whipping or creaming of ingredients so that air is incorporated into the mixture, as they do not use yeast, baking powder or baking soda for

In puff pastry, fats that are soft over a wide temperature range are used.

Self-raising flour has also become popular in recent years. This is high-grade flour to which baking soda and a suitable acid (such as cream of tartar) have already been added, the proportions being equivalent to one raised teaspoon of baking powder to one cup of flour. Baked Products In general, biscuits have the l o w e s t m o i s t u re c o n t e n t ,

Ilker, Izmir, Turkey

to be formed, the gas does not hold the cake long enough for it to have the bubbles baked into it, and so the cake collapses. When baking powder is used rather than baking soda alone, the by-products are less alkaline than Na2CO3, and as such, they have no undesirable effects on the taste of the product. The type of acid used in the baking powder affects the rate of CO2 production, which in turn affects the product. In baking, the rate at which CO2 is produced and the continuity of its production are both important. If too much is produced initially and the reaction ceases, removal of the cake from the oven will cause the cake to drop. Some baking powders use two different acids to ensure fast initial reaction and continuity.

that purpose. Others, those that contain baking powder or soda, can be beaten too much, as the beating promotes the gas-forming reaction. If they are over-beaten, all the gas will be formed at the beginning and the gas bubbles will not be retained long enough to change the structure of the baked product. This problem can, however, be overcome by using rising agents that only become

active when heated. The Role Of The Laboratory L a b o r a t o r i e s a re u s e d b y commercial manufacturers of baking ingredients, cake mixes and breads. The activity of baking powder, baking soda and cake mixes is checked by test baking and by testing the amount of CO2 liberated from a standard sample of the test product. Chittick’s method is used for this purpose. This involves adding sulphuric acid to the samples and measuring the amount of CO 2 produced in a gas burette. Atomic Absorption Spectroscopy is used to determine the concentrations of metal ions present in the product. The main ions that are tested and controlled accurately are sodium, potassium, calcium and phosphorous. Flame photometers could also be used for this purpose and are used by smaller industries. In addition, the Grain Foods Research Unit of the New Zealand Institute for Crop and Food Research carry out a variety of tests on wheat to determine its quality. These include: • Falling number determination – a measure of the presence of an enzyme-amylase, which indicates the proportion of sprouted wheat • Test baking – in which samples of flour and bread are baked using standard formulae to determine their potential to make high quality breads • Tests of protein, fibre, fat, carbohydrate and mineral composition Based on this information, flour manufacturers can blend flours appropriately to produce a consistent product. For more information, ENTER No: 0351

Enquiry Number

2816

Apex Machinery & Equipment Co., Ltd. is one of the leading exporters and manufacturer of food processing equipments for biscuit, wafer, chocolate, candy and instant noodle production lines and wrapping machines, etc, we also provide various packing solutions to help our customers attain automation in both production and packaging.

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Drinking water, as we know it, carries many benefits. Every day, we need to have a daily intake of eight cups of water, as advised by doctors and health practitioners. It prevents dehydration, detoxifies the body and regulates body temperature. On the contrar y, if the minimum required amount of fluid intake is not observed, they may experience headache or fatigue, as signs of dehydration. Many people tend to drink sweetened soft drinks and juices instead of plain water.

Beverage companies have also come up with enhanced water. Commonly known as vitamin water or flavoured water, it is colourless like plain water but may have added flavouring, nutrients or electrolytes. Electrolyte enhanced water replenishes lost electrolytes after strenuous exercise. Bottled water may not only taste sweet or include added vitamins and minerals; it may also boost body metabolism. Pull & Push Enhanced water is increasingly

Enhanced Water:

More Than Just

Hydration

Michael Lorenzo, Pasig, Philippines

A wave of health-conscious consumers are opting for enhanced water to not only supplement their daily fluid intake, but also to promote their health with a variety of additional beverage enhancers. By Natalia Tee As such, beverage companies are tapping into the market with enhanced beverages. Consumers also refer to them as fortified or functional beverages. These drinks are often promoted with benefits such as zero or low calories, and containing vitamins and nutrients. Enhancers are used to bring drinking fluid to a whole new level. They overcome the unpleasant aftertaste or the metallic or bitter taste of artificial sweeteners and functional ingredients, without contributing to any original flavours. With such benefits, it is not surprising that consumers opt for enhanced water over sugar-laden sodas.

more popular due to its appeal with health-conscious consumers. In US alone, sales of enhanced water grew from nought in 1998 to over US$300 million in 2003, as they make up half of the US$600 million enhanced drink market that year. A consumerâ&#x20AC;&#x2122;s normal diet may not necessarily include an adequate amount of nutrients and vitamins. To make up for the shor tage, supplements can be taken. Yet, at the same time, they are not in favour of popping pills. As such, it appears to be more convenient for people to consume vitamins or nutrients through a bottle of enhanced water.

BEVERAGE

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

Even with such a metamorphosis in the market, entrants to the market continue to fuel the competition as they rely on herbal enhancements or process-making technology in food science. sWeeT eFFecTs A plethora of patented techno-

Savoury

Products Manufactured: • • • • • • • •

LIQUID FLAVOURS (WATER AND OIL SOLUBLE) MICRO-ENCAPSULATED FLAVOUR POWDERS CLOUDIFYING AGENT FOR BEVERAGES SAVOURY FLAVOURS (LIQUID AND POWDER) NATURAL EXTRACTS AND OLEORESINS NATURAL ESSENTIAL OILS PEPPERMINT OIL, D LIMONENE, ORANGE OIL FRAGRANCE & PERFUMES

Beverage

Dairy

REKA Nutrition Sdn Bhd (522583-X)

Lot 17, Jalan DBP 3, Dolomite Business Park 68100 Batu Caves Selangor Malaysia Tel: +603 61864513 (multi-line) • Fax: +603 61861513 Email: enquiry@reka-n.com • Website: www.reka-n.com

Confectionery

2780

Bakery Enquiry Number

Drinking enhanced water provides a convenient way of increasing daily fluid intake as well as supplementing vitamins and nutrients. A bottle of approximately 500 ml of enhanced water provides about 50 to 100 percent of various vitamins. One of the reasons driving the consumption of enhanced water includes the increasing obesity rate. In contrast to consuming sugary sodas or fruit juices, enhanced water has zero or low calories. Other reasons include health concerns of the aging baby boomers, and the heightened health awareness among consumers. There are two push factors for the growing demand of enhanced waters. One of which is the maturing stage of carbonated soft drinks in a health-conscious market. The other is the heavy investment in marketing enhanced beverages from major beverage companies. Glaceau, a privately owned subsidiary of Coca-Cola, earned US$350 million in revenues in 2006 from Vitaminwater. This set the path of global expansion with launches of the product in UK and Australia in 2008, and France in 2009.

l o g i e s t o c re a t e b e v e r a g e enhancers exist in the market. Most of these processes attempt to overcome the unpleasant aftertaste, metallic and bitter taste of artificial sweeteners and functional ingredients, without altering the effects of ingredients.

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Adding Flavour Modifiers Companies may choose to add organic nutrients or flavour modifiers to mask unpleasant taste in the water instead. Dasani’s flavoured water includes the non-calorie sweetener, Splenda Sucralose. Splenda is manufactured from a multi-step process that selectively replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. The result is a sweetener that is approximately 600 times sweeter than sugar, which explains for the pleasant taste of the water. In the same regard, Nutrasweet’s Neotame, another sweetener, is about 8,000 times sweeter than sugar by weight. The advantage of this ingredient is it is rapidly metabolised, and so it does not accumulate in the body. The major metabolic pathway is hydrolysis of the methyl ester by esterases that

are present in the body, which yields de-esterified neotame and methanol. Since a minute amount of the sweetener is required to sweeten beverages, the amount of methanol derived from it is relatively small as compared to sweetened juices. Drink To Health B y a n d l a rg e , s w e e t e n e d enhanced water encourages consumers to increase their

Adding vitamin into enhanced water is one of the ways to promote a health beverage. It is important, however, to note that vitamin has to be continually supplied to the body due to its regular discharge from the body.

fluid intake. On the other end of the spectrum of enhanced water, beverage enhancers may boost the health of consumers. Some of these ingredients are ChromeMat and epgigallocatechin gallete. ChromeMate is a form of chromium, a key ingredient in Sobe life water zero and Jana Skinny Water. Chromium is a nutrient thought to regulate lipid and carbohydrate metabolic processes. While ChromeMate regulates metabolic processes, epigallocatechin gallate (EGCG) is an agent of green tea, which is associated with weight loss. In order for people to generally lose weight, they have to focus on using as much energy as possible. This can be done when interference to the neurotransmitter norepinephrine occurs. EGCG acts on the norepinephrine’s modulatory pathway in order to maintain a prolonged effect of norepinephrine on the receptors located at the postsynaptic

Dasani

Lock-And-Key Mechanism Replicating the principle of the enzymatic ‘lock-and-key’ chemical reaction is one method to mask unpleasant flavours. In this case, the taste receptor acts as the lock. The fitting-in of the key represents the molecule reception, while the opening of the lock is the taste sensation. Based on this understanding, the flavour modifiers prevents the unlock that triggers the unpleasant taste experience. For example, WildFlavour’s resolver technology blocks taste receptor’s ability to taste bitterness and astringency, in turn reducing the off-taste issues associated with functional ingredients. Similarly, this principle of chemical reaction is also found in manufacturer David Michael’s flavour modifiers, which are acidity blockers and astringency maskers.

BEVERAGE

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

Vitamin In The Water Adding vitamin into enhanced water is one of the ways to promote a health beverage. It is important, however, to note that vitamin has to be continually supplied to the body due to its regular discharge from the body. This is attributed to the fact that excess water-soluble vitamin cannot be stored in the body. Vitamin C is necessary for healthy growth and development. It functions as a repairing tool for the tissue in the entire body as well as being a requirement for building collagen which makes skin, scar tissue, ligaments, and blood vessels. As compared to vitamin C, vitamin B6 is known for supporting immune system. Vitamin B6 produces antibodies in the immune system that fight disease. Furthermore, it supports the normal nerve function and breaks down protein. The abovementioned vitamins are involved in skin repair and support of the immune system. Vitamin B12 is associated with the support of the metabolism through the formation of red blood cells and support of the central nervous system. Unlike the water-soluble vitamin C and vitamin B6, vitamin B12 is used and stored in the liver. Vitamin B12 is primarily found in dairy and meat products. As such, vegans and vegetarians benefit from drinking enhanced water to supplement vitamin B12 in their bodies. Electrically Charged Minerals Electrolytes are electrically

nerve impulses and helping muscles contract. Moreover, it also affects the pH levels of the blood and the amount of water in the body. As such, electrolyte enhanced water is designed to replenish the lost electrolytes in the body, especially after perspiration from strenuous exercise or heat. Consumers can easily reach out to Fuze Vitalize and Electrolyte Enhanced Water from Whole Foods to defend against dehydration. Davide Guglielmo, Albignasego, Italy

cleft of the nerve terminal to exert a thermogenic effect, in turn increasing expenditure of energy.

To better benefit drinkers, many companies have designed their enhanced water to contain more than one beverage enhancer. Some brands not only taste pleasant, but they also claim to improve health with the additional vitamin. charged minerals that are present in the human body. They are namely sodium, calcium, magnesium, phosphate, chlorine and potassium. According to the US National Institutes of Health, it is important to maintain an optimal balance of electrolytes in the body. It allows for the normal functioning of cells and organs, as well as carrying

Drink For Energy Enhanced water may also boost energy. The pro-catalyst formula, Archaea Active, is created from natural enzymes, proteins and catalysts. An in-vitro test conducted by FutureCeutical showed that cells treated with Archaea Active formula had stimulated intracellular utilisation of oxygen. This translates into a possible increased energy level, stamina and endurance. To better benefit drinkers, many companies have designed their enhanced water to contain m o re t h a n o n e b e v e r a g e enhancer. Some brands not only taste pleasant, but they also claim to improve health with the additional vitamin. Yet, taking into account t h e a d d i t i o n a l p ro c e s s e s involved and the addition of beverage enhancers, this results in a pricier tag on the bottled water. Consumers are becoming increasingly aware of the health benefits as well as intent on improving their health, leading to a trend of enhanced water drinkers.

For more information, ENTER No: 0360

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Market Report The global market for beauty drinks is niche but growing, with demand being driven by an ageing time-poor population and a greater appreciation of the role that nutrition plays in beauty. Global sales of ready-todrink beauty drinks is estimated to have reached 144 million ltr

in teenagers and for early skin care and protection among young adults. For more mature skins, there have also been anti-wrinkle, skin firming and plumping products. Manufacturers have tended to use either skin â&#x20AC;&#x2DC;building blocksâ&#x20AC;&#x2122; like collagen, hyaluronic acid and

Beauty Drinks Up 185 Million Litres By 2014 As the global economy recovers, interest in beauty drinks will be reignited. By Charmaine Holmes, senior market analyst, Zenith International in 2010, a 2.9 percent increase on 2009 and 29 percent up on 2006, taking overall global market value to E1.1 billion (US$1.5 billion). Asia Ahead The Asia Pacific region leads the way, both in terms of consumption and innovation, with Japan as the largest national market worldwide. Nutricosmetic or cosmeceutical beverages are available in a wide range of formats, from dair y to juices and waters, with product claims that are equally diverse. Anti-Ageing Beauty drinks were originally aimed at more mature women looking for anti-ageing products. Today, with broadening social pressure to look good, antiageing regimes are starting at an earlier age. This has led to the introduction of brands targeting younger women, including some specifically for acne reduction

ceramide as primary ingredients, or antioxidant compounds such as carotenoids. Recent innovations, however, have brought a host of new ingredients, such as porcine placenta and superoxide dismutase. Bright Future After a period of strong growth up to 2007, the past few years have seen beauty drink market

International Beauty Drinks Market 2006 - 2010 Million Litres

150 125 100 75 50 25 0

2006

2007

International Beauty Drinks Regions 2010 Rest of the World 3% North America 13% Europe 19%

Asia Pacific 65%

Total 144 million litres

2008

2009

2010e

growth impacted by the global economic downturn, as companies reduced research and development spending and consumers felt constraints on their disposable income. Nonetheless, it is forecasted that, as the global economy recovers, interest in beauty drinks will be reignited and the market is expected to reach 185 million litres by 2014.

For more information, 0252 ENTER No: 0361

Where It All Comes Together

BEVERAGE APPLICATION FLAVOURS > Addback Systems > Aroma Restoration Systems > Flavour Emulsion & Clouds > Beverage Flavour Modulators > Brown & Sweet Flavours > Fruit FIavours > Herb, Spice & Fantasy Flavours

BEVERAGE BASES, EXTRACTS & CRYSTALS > Fruit Crystals (Orange, Pineapple, Lemon & Lime, Berry) > Fruit Powders (Lemon & Lime) > Non-Alcoholic Beverages, Mixes & Frappe

Soft Drinks

NATURAL FLAVOUR INGREDIENTS > Citrus & Orchard Natural Flavour Ingredients > Essences & Distillates > Extracts & Essential Oils > Oleoresins

BEVERAGE SYRUPS > Berry & Fruit Flavours > Brown Flavours > Fantasy Flavours > Mint & Herb Flavours > Nut Flavours > Spice Flavours > Vanilla Flavours

Core Applications ✓ Carbonated Beverages

Refreshing beverages that are flavoursome, stable,

✓ Concentrates & Cordials

healthy and in line with market trends can be

✓ Dilutables

developed with the Kerry portfolio of products that includes natural & functional ingredients. Kerry is the ideal partner to meet your soft drink needs.

✓ Energy & Sports Beverages ✓ Flavoured Waters ✓ Juices, Fruit Drinks & Smoothies

KERRY ASIA PACIFIC | Tel: 61 2 9741 4422 | Email: sales.anz@kerry.com

Enquiry Number

2719

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

HDL, termed the â&#x20AC;&#x2DC;atherogenic triadâ&#x20AC;&#x2122;, characteristic of atherogenic dyslipidemia is found in people with diabetes, metabolic syndrome and CHD. Clinical studies and epidemiological analyses correlate high levels of low-density lipoprotein

Affairs Of The

Heart

Phytonutrients and nutritional interventions to support cardiovascular health and wellness. By Muhammed Majeed, founder & owner, & Lakshmi Prakash, VP, innovation & business development, Sabinsa Dyslipidemias, disorders from lipoprotein metabolism, overproduction or deficiency are manifested as elevated plasma levels of total cholesterol, low-density lipoprotein (LDL) cholesterol and triglyceride concentrations and a decrease in the plasma high-density lipoprotein (HDL) cholesterol concentration. A condition characterised by small, dense LDL particles, elevated triglycerides and low

show that over-expression of apolipoprotein (apo) A-1, the major HDL lipoprotein, inhibits progression and induces regression of atherosclerosis. Clinical studies revealed that increased HDL-C level is an important modifiable ischemic

Jean Scheijen, Maastricht, Netherlands

Cardiovascular diseases (CVD) are the leading cause of morbidity and mortality in the developed world, and coronary heart disease (CHD) the number one killer, in the US. Dietary fats, lipid transport and metabolism in the body, atherosclerosis are linked closely with CVD. Cholesterol, cholesterol esters, triglycerides and phospholipids in the blood and tissues of the body are insoluble in blood (plasma) and lipoproteins, a s c a r r i e r m o l e c u l e s a re required to facilitate their cellular transport. Abnormal lipoprotein or lipid metabolism may induce hyperlipidemia and hyper triglyceridemia, which define cardiovascular disease etiology.

c h o l e s t e ro l ( L D L - C ) w i t h atherosclerosis and CVD. Risk factors include cigarette smoking, hypertension, diabetes and a low level of high-density lipoprotein cholesterol (HDL-C). Healthy diet and disciplined lifestyle are the cornerstones for CHD prevention with drug therapy regimen in people facing a high short-term risk for heart disease. Most therapeutics target LDL reduction. However, studies

stroke risk factor in the elderly a m o n g d i f f e re n t r a c i a l o r ethnic groups. Therapeutic guidelines for patients with lipid abnormalities emphasise on LDL as the primary target of cholesterol-lowering therapy, optimal HDL levels, healthy body weight and physical activity. Complete lipoprotein profiling (total, LDL, HDL, triglycerides) help screen and assess CHD risk status. Metabolic syndrome (insulin resistance) patients are advised intensive therapeutic lifestyle changes. Plant sterols/stanols, as therapeutic dietary options to lower LDL cholesterol levels, are also recommended. Lipoproteins, Dyslipedimias & CVD Risk The six major classes of plasma lipoproteins are Chylomicrons, very low-density lipoproteins (VLDL), intermediate density lipoproteins (IDL), low-density lipoproteins (LDL) or â&#x20AC;&#x2DC;bad

HEALTH & NUTRITION

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

c h o l e s t e ro l ’ , h i g h - d e n s i t y lipoproteins (HDL) or ‘good cholesterol’, lipoprotein (a) (Lp(a)) or ‘deadly cholesterol’.

different points in the metabolic pathway. Some therapeutic and dietary lipid lowering agents are discussed.

Risk Levels For Heart Disease Elevated levels of C-reactive protein, LDL-C and myeloperoxidase (MPO) are implicated in cardiovascular disease events. Inflammation of atherosclerotic plaques and the subsequent formation of blood clots on their surface are also considered critical leads to most atherosclerosis induced cardiovascular events. HsCRP (high sensitivity C-reactive protein) tests correlate more closely with already established cardiovascular disease risk factors than LDL tests alone.

Statins M o s t c u r re n t t h e r a p e u t i c approaches seek to lower LDL-C through statins, which are competitive inhibitors of 3-hydroxy-3-methylglutar yl coenzyme A (HMG CoA) reductase, the rate limiting enzyme that catalyses the conversion of HMG CoA to mevalonate in the liver cells. Mevalonate is the precursor m o l e c u l e f o r c h o l e s t e ro l , Coenzymes Q and squalene (an intermediate in cholesterol synthesis). The decrease in intracellular cholesterol level induces a higher surface expression of LDL receptors which consequently increases the clearance of plasma LDL-C. IDL and VLDL remnants are removed as well, contributing to lowering triglyceride-rich

Current Therapeutic Agents Therapy enables patients to achieve target blood lipid and lipoprotein levels. A therapeutic or nutraceutical agent modulates lipid absorption or affects lipid or lipoprotein metabolism, at

lipoprotein levels. Statins remarkably reduce major coronary events and mortality rates in patients with CHD, according to a Scandinavian Simvastatin Survival Study Group. U n f o r t u n a t e l y, the mechanism of action of statins t h ro u g h i n h i b i t i o n o f t h e mevalonate pathway inhibits the biosynthesis of vital biochemical products, including coenzyme Q10 (CoQ10) or ubiquinone (2,3-dimethoxy-5-methyl-6decaprenyl-1,4-benzoquinone), a major participant in electron transfer during oxidative phosphorylation, a potent antioxidant and free radical scavenger as well as a membrane stabiliser that preserves cellular integrity. As such, supplemental CoQ10 becomes indispensable for patients on long-term statin therapy. The US FDA labelling information recommends liver function testing before and 12 weeks after starting statin therapy.

Sanja Gjenero, Zagreb, Croatia

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Other Lipid-Lowering Agents Bile acid sequestrants/resins and cholesterol absorption inhibitors such as ezetimibe lower LDL-C primarily through increased hepatic LDL receptor activity. Plant stanols/sterols, polyphenols, as well as phytonutrients such as oat bran, psyllium and soy proteins also lower LDL-C. Lipid lowering fibrates, used in patients with mixed or combined hyperlipidemia and hypertriglyceridemia, decrease plasma triglycerides by decreasing their hepatic synthesis and increasing their catabolism. They decrease the triglyceride-VLDL synthesis by enhancing beta-oxidation of fatty acids in the liver and increase the plasma triglyceride catabolism by inducing lipoprotein lipase gene transcription, and decreasing the apoC-III gene transcription. Fibrates also increase HDL-C by increasing apoA-I and apoA-II gene transcription. Nicotinic acid (niacin), acipimox, high-dose fish oils and antioxidants also affect lipid metabolism beneficially. Drug combinations (fixed-dose) such as extended-release niacin/ lovastatin as well as lipid-altering drugs including anti-obesity agents also favorably affect lipid levels. Niacin may be considered an alternative in statins or fibrates intolerant individuals that improves all components of the atherogenic triad, often present in diabetics. Heart Of The Matter Soluble fibers slightly reduce LDL-C levels, while insoluble f i b e r s d e c re a s e C V D r i s k . Dietary fibers demonstrated an inverse association with serum concentration of C-reactive protein (CRP). Adequate levels of magnesium are also critical for cardiovascular health. Dietary

sources of soluble fiber are betaglucan from oats and/or barley and psyllium seed husk. Daily dietary intake of soy protein also reduces CHD risk. Dietary plant sterol/stanol esters may reduce the risk of CHD and those low in sodium may reduce the risk of high blood pressure. Plant sterols/stanols, polyphenols, natural antioxidant herbal extracts such as curcuminoids from turmeric, viscous fiber such as oat bran, saponin-rich seed extracts from fenugreek, and seed proteins such as soy protein lower lipid levels and maintain cardiovascular health.

In a 2002 study, US researchers unraveled the mechanism of action of guggulsterones, from the resin of guggul (Commiphora mukul) used traditionally in Ayurveda. A guggulsterone-rich extract affects blood lipid levels due to its antioxidant action on oxidised LDL, improvement of insulin sensitivity reduction in blood glucose levels, reduction in Lp(a) levels and increased fecal excretion of bile acids and cholesterol from the intestine. Guggulsterones ser ve as antagonist ligands for the bile acid receptor FXR that regulates cholesterol homeostasis. The most recent considerations in cardiovascular diseases

therapy also include indices of inflammation, C-reactive protein (hsCRP), uric acid and lipoprotein(a) levels, besides elevated cholesterol. Clinically, Gugulipid was shown to benefit the combination of factors. Policosanol, the natural mixture of higher aliphatic alcohols, found in sugarcane wax, has been clinically proven to maintain normal cholesterol metabolism. Policosanol lowered total cholesterol and LDL-C effectively and increased HDL-C levels, besides inhibiting platelet aggregation and aiding in intermittent claudication. In in vitro studies, policosanol inhibited cholesterol synthesis in the liver, but direct inhibition of the hydroxy-methylglutarylcoenzyme A reductase (the mechanism of action of statins) was unlikely. Policosanol effectively lowered platelet aggregation with efficacy comparable to aspirin at a dose level of 20 mg, with a combination of Policosanol and aspirin being more efficacious at dosages of up to 20 mg per day. Successful studies were done mostly with policosanol from Cuban sugarcane. A clinical study done with policosanol obtained from Indian sugarcane also revealed its significant lipid lowering benefits in South Asian subjects. Turmeric and ginger provide cardiovascular health promoting natural compounds. C u rc u m i n o i d s , t h e y e l l o w pigment in turmeric roots benefit cardiovascular health by providing antioxidant (bioprotectant) suppor t, anti-inflammator y support, anti-platelet aggregation support and positively influence lipid metabolism, increasing HDL-C levels while lowering LDL-C levels and triglyceride levels. Ginger extract also lowers

HEALTH & NUTRITION

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

Lotus Head, GP, South Africa / Duygu Agar, Turkey

LDL-C and elevated blood pressure and has anti-platelet aggregation and vasodilatory effects. Its hypotensive action is postulated to occur through a dual inhibitory effect mediated via stimulation of muscarinic receptors and blockade of calcium ion channels. Nearly two thirds of the saturated fats in coconut oil are Medium Chain Triglycerides (MCTs). A 30-day clinical study revealed beneficial effects of MCT as compared to LCT (olive oil) on body composition, energy expenditure, energy intake and subjective appetite. Sesamin and sesamolin, from sesame seed oil that enhance the oxidative stability of the oil, decrease the concentration of serum total cholesterol and VLDL in laboratory studies. Sesamin inhibits the micellar solubility of cholesterol and liver microsomal HMG CoA reductase activity. Sesamin with vitamin E suppressed age related elevation in blood pressure and showed vasodilatory effects.

Ivana De Battisti, MG, Brazil / Gokhan Okur, Ankara, Turkey

Personalised Nutrition Studies suggest that lipoprotein particle sizes are heritable, and encourage a healthy aging phenotype, associated with a lower prevalence of hypertension, cardiovascular disease, metabolic syndrome and increased homosygosity for the I405V variant in CETP. The hypothetical peroxidation of LDL as an initial step in atherosclerosis and the discovery of the bodyâ&#x20AC;&#x2122;s inherent antioxidant enzyme, paraoxanase, associated with HDL, have fueled widespread research interests. Citrus flavonoids, naringin and naringenin lower the expression levels of vascular cell adhesion molecule-1 (VCAM1) and monocyte chemotactic protein-1 (MCP-1), with potential applications in the prevention of atherosclerosis. Similarly, MMP-

8 (matrix-metalloprotein 8) a collagenase enzyme expressed in atherosclerotic plaques is a target for the treatment of CVD. Phytonutrients inhibiting the expression of this enzyme would therefore prevent cardiovascular problems. From this perspective, genomic tools would enable individualised approaches to a healthy heart through lifestyle, nutritional and phytonutrient interventions, in the years to come. A comprehensive approach to support healthy blood sugar, blood lipid and blood pressure levels that includes a healthy diet, exercise and lifestyle measures, in combination with supplemental nutrients, would be most conducive to cardiovascular health and wellness. For more information, ENTER No: 0370

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Food science is constantly evolving, and for the past decade, a number of new products. This is particularly in the area of functional beverages. The market has seen a surge in functional products particularly over the past year as food manufacturers o v e rc o m e t h e d i l e m m a o f producing food that delivers beyond the basic nutritional requirements, while preserving or enhancing the natural taste of the food. While nutritional value is expected, the functional value of a food ingredient is just as impor tant. Food scientists have been striving to find the balance between nutrition and function of a food ingredient. Only ingredients that have a good balance of both nutrition and function are integrated into consumer products.

Functional Ingredients:

Towards A

Better You

Food fortification can provide nutrients to the population in a convenient manner, but for that to happen, functional ingredients are needed. As a result, the technology of functional ingredients is advancing at a quick pace. By Paul Lam, business development analyst, Burcon NutraScience Other challenges inherent with formulating functional ingredients include cost effectiveness, scalability, organoleptic properties and ease of fortification into the end product. Ingredients

that are not cost effective and commercially scalable often do not make it into production. Food processors demand commercially viable and product application-proven food

HEALTH & NUTRITION

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

on the contrary, consumers are willing to pay a little more if it provides them with more value. For example, consumers are willing to pay more for a bottle of water that contains vitamins, minerals, electrolytes and antioxidants, over the bottled water that has no additional

Food scientists have been striving to find the balance between nutrition and function of a food ingredient.

this and has been actively investing in food ingredient research. News of DuPont acquiring Danisco for its enzyme and food ingredients business, DSM buying Martek Biosciences for its algaebased omega-3, and Nestle Health Science acquiring a medical nutrition firm are only some of the examples of the importance of functional ingredients. Better Bang For The Buck Functional foods have gained popularity as more consumers are choosing the healthier lifestyle and are demanding more value from their purchases. The global functional foods and drinks market is projected to exceed US$130 billion by 2015. Consumers are feeling the post-recession pinch and are

being smarter with their money. They want products that give them a ‘better bang for the buck’. Not to say that they are seeking the least expensive options, but

health benefits. Added value for a marginal increase in price is acceptable to the average consumer; however, functional foods with a high price tag compared to its ‘un-fortified’ version will most likely be unaffordable. In fact, consumers have stated that the top reason they are not willing to pay more for healthier foods is that they cannot afford it. With food prices near its all time high, adding more value to foods and making the products more cost effective are the pressing issues for food processors. When Less Is More Last year, food giants made considerable efforts in reducing the salt content, eliminating trans-fat, replacing high-fructose corn syrup and going ‘green’ wherever possible. This year will be no different. Consumers remain concerned about sodium, sugar and trans-fat content in their diets and more often than not will choose products with these reductions. As such, food manufacturers continue to research and reformulate their product offerings without sacrificing taste to meet consumer demands.

Rositsa Maslarska, Sofia, Bulgaria

ingredients. Many functional foods and beverages are pulled off the shelves as a result of poor taste or mouthfeel and high price tags. Health-conscious consumers want value in their products, but are unwilling to sacrifice taste and their piggy banks in return. The food industry recognises

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

For 2011, food processors continue to reformulate their products to have less sodium, sugar and no trans-fat; however, more important than what a product does not have, is what additional health benefits it can provide. Functional foods that promote health, beauty and vitality are among the top trending food products. Some examples include eggs fortified with omega-3 fatty acids,

digestive health are among the top in-demand functional foods on the market. Consumers look for anti-aging benefits in products that contain antioxidants. ‘High in antioxidants’ is a ubiquitous marketing message featured by scores of drinks, foods, and supplements. Antioxidants have become a primary wellness ingredient touted to improve heart health, mood, and beauty. Food scientists continue to research various ways to formulate these functional ingredients into convenient food

management products and can help address the growing obesity issues. Casual Atheletes Products such as protein bars and protein shakes, once consumed only by endurance athletes, are now available at convenience s t o re s a n d s u p e r m a r k e t s . Consumers are learning the importance of protein in their diets due, in large part, to the strong health and wellness trend and the booming sports nutrition market.

milk with vitamin D and juices with calcium. Looking Good Consumers are becoming more aware of what they eat and drink and continue to demand more health-improving and beautyenhancing products. Some trends that are driving functional foods include digestive health, fruits and superfruits, antioxidants, weight-management and reducing childhood obesity, and one of the most important – convenience. Functional ingredients that promote health and wellness are what consumers want, but anything short of incorporating the ingredients into a convenient food or beverage will have difficulties appealing to the mass market. Foods that contain prebiotics, probiotics or fibre that promote

applications such as bottled water, yoghurt, cereal, snack bars and rehydration beverages. Researchers have to account for how the ingredients will negatively affect the taste and organoleptic properties of the end product, being mindful of consumer acceptance. After all, convenience is the key to consumers, but taste is still the king. Protein Power Another functional ingredient that we are seeing more of in foods and beverages is protein. A s o n e o f t h re e p r i m a r y macronutrients in our diet, protein is quickly becoming a functional ingredient of choice for product formulators. Dietary protein is essential for proper muscle regeneration, growth in children and a host of bodily processes. Protein has also been shown to provide the feeling of satiety making it a valuable ingredient for weight-

Sanja Gjenero, Zagreb, Croatia

Agapi Efremidou, Ioannina, Greece

Foods that contain prebiotics, probiotics or fibre that promote digestive health are among the top in-demand functional foods on the market. Consumers look for anti-aging benefits in products that contain antioxidants.

A g ro u p o f c o n s u m e r s labelled as the ‘casual athletes’ are jumping into the sports nutrition market seeking healthy functional products. This group is your average athletes that are exercising as a lifestyle choice. They wish to replenish and rebuild muscles with protein in order to stay healthy, as oppose to the endurance athletes who require protein for training purposes. Ageing Population The aging baby boomers are another group of consumers that are demanding convenient functional protein products. The aging population requires more protein in their diets to

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25. - 29.05.2011 IMPACT Exhibition Center Bangkok, Thailand THAIFEX – World of Food Asia covering · Food & Beverage featuring HALAL & ORGANIC Food · Food Catering & Hospitality Services 1 · Food Technology 201 y a 20 M logue! · Retail & Franchise a fore e at ter b show c s i g Re a free for

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Reg International International International KoelnmessePte PteLtd Ltd Koelnmesse Koelnmesse Pte Ltd Ms Lynn How Ms MsLynn LynnHow How Tel:+65 +656500 65006712 6712 Tel: Tel: +65 6500 6712 Fax: +65 6294 8403 Fax: Fax:+65 +656294 62948403 8403 l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg

Thailand-IMPORTERS Thailand-IMPORTERS Thailand-IMPORTERS ExpolinkGlobal GlobalNetwork NetworkLimited Limited Expolink Expolink Global Network Limited Ms Wilailuck Satavorachan Ms MsWilailuck WilailuckSatavorachan Satavorachan Tel:+66 +662 2 2640 6408014 8014ext ext2020 20 Tel: Tel: +66 640 8014 ext Fax: +66 664 2076 Fax: Fax:+66 +662 2 2664 6642076 2076 wilailuck@expolink.net wilailuck@expolink.net wilailuck@expolink.net

Jointly organizedbyby by Jointly Jointlyorganized organized

Thai Chamber Thai Thai Chamber Chamber Commerce ofof of Commerce Commerce

Enquiry Number

2811

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

sustain a healthy lifestyle yet they are unwilling to change their diet patterns. Adding protein to a daily beverage provides the added nutritional value that seniors require with no extra effort. The market has seen a growing number of products directed at the elderly consumers and the consumers, in turn, have responded well. As a result of growing demand for protein, food manufacturers are seeking ways to fortify protein into more ready-to-consume product applications.

Protein fortification has traditionally been dominated by the use of whey protein isolates, a by-product of cheese production.

Protein Challenges Protein for tification has traditionally been dominated by the use of whey protein isolates, a by-product of cheese production, in foods and beverages. The production costs, sustainability and product application of whey proteins have limited its use in functional foods and beverages. The volatile and escalating

Plant-based proteins can lower risk of heart disease. Soy protein can be beneficial in lowering blood cholesterol. costs of animal proteins are forcing global food companies to look for viable alternatives. Moreover, animal protein production such as whey demands significant amounts of our global supply of energy and natural resources. A c c o rd i n g t o t h e U n i t e d Nations Food and Agriculture Organization, rearing livestock creates more greenhouse gas emissions than driving cars. Plant protein production, on the other hand, offers a lower environmental impact and a sustainable solution by reducing energy consumption, emissions, land usage and water consumption. Producers must feed plant protein to animals

to produce animal proteins and animals are not efficient converters, pound for pound, of the proteins they consume. The physical health benefits of plant-based proteins are clear. Plant-based proteins can lower risk of heart disease. Soy protein can be beneficial in lowering blood cholesterol. By lowering LDL or â&#x20AC;&#x2DC;badâ&#x20AC;&#x2122; cholesterol, the risk of coronary heart disease is reduced. R e s e a rc h s t u d i e s h a v e demonstrated the cholesterollowering properties of soy protein. With this evidence, 11 countries have approved health claims for soy proteinâ&#x20AC;&#x2122;s potential to lower blood cholesterol

and lower the risk of coronary heart disease. Plant-based diets are typically high in fibre and lower in fat. In numerous studies, high-fibre, low-fat diets have been shown to lower the rates of certain cancers such as those of the colon, breast, and prostate. In addition, this type of diet is believed to reduce the risk of diabetes. Vision For Tomorrow The challenges of feeding a rapidly growing population, the impending obesity epidemic and the demand for health and wellness products have been factors in driving the evolution of functional foods. Global food companies are directing their research and development efforts to finding more valuable and sustainable ingredients. Renewable plant proteins as functional ingredients may well be a viable alternative to animal proteins and be part of the solution to reduce the environmental impact. The real challenge is to deliver nutrients in a sustainable manner. For more information, ENTER No: 0371

Enquiry Number

2795

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

It is common knowledge that the popularity of dark meat poultry in the US is growing. And why not? Chefs and consumers alike agree on the robust flavour profile of chicken thigh and leg meat. It is a welcome change from the blander flavour of breast meat – along with being a moister and more tender product. As a result, more US restaurants have begun offering menu items that feature boneless, skinless dark meat made from boneless thighs and whole leg meat as the foundation of entrée items.

Poultry Deboning:

possible for the upgraded product instead of it going for a lower-grade product or scrap. • Issues of Product Quality Eliminating the presence of bone fragments and knuckles in the deboned product, while providing an undamaged product that looks great as well as tastes good. • Labour & Productivity Concerns Ensuring that workers are armed with the proper training to debone dark meat product

Rules of the

Roost Options to consider and those to avoid in order to improve product yields and profit margins. By Keith Moffitt, Bettcher Industries & Brian Porter, Gainco This trend, combined with the increasing demand for poultry dark meat in America due to growing ethnic influences, is causing higher product demand. It is also an opportunity for poultry processors to obtain better margins for an ‘upgraded’ product in place of the bone-in leg quarter product. But even as plant facilities seek to meet the growing demand for deboned poultry dark meat, they face a number of key challenges, among them: • Obtaining Acceptable Yields Capturing as much meat as

in sufficient volume, along with avoiding carpel tunnel syndrome or cumulative trauma disorders (CTDs) that are often by-products of working on the debone line. • Compensation & Pay Issues The ability to accurately tie worker compensation to product yield calculations as well as throughput (pounds per man-hour) achieved. • Other Factors Including the flow of production, work area layout, and the equipment footprint

AUTOMATION & FEATURES

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

Some processors elect to run a debone line or employ automated deboning equipment to satisfy their dark meat upgrade requirements.

required for efficient dark meat deboning activities. Some processors elect to run a debone line or employ automated deboning equipment to satisfy their dark meat upgrade requirements. Both approaches pose certain problems and challenges for operators. Challenges Of Manual Debone Lines Depending on the skill level of the operators, manual debone lines using straight knives and/or manual scissors generally deliver yields ranging from about 55 percent on the low end to around 75 percent on the upper end for skinless thighs (finished weight as compared to input weight). The degree of operator training in knife usage, the type of product being deboned, and whether or not production incentives are being paid are factors that influence the yields being obtained. In the case of lower yields, clearly unacceptable amounts of meat are being ‘left on the table’ along with the bones, knuckles and cartilage. Deboning is a difficult and

tedious procedure to perform using a straight knife, and it requires focused attention and concentration over an eight-hour work shift. Moreover, carpel tunnel syndrome and other cumulative trauma disorders are likely to occur over time. Training workers on straight knife usage can also be a significant challenge, as it is one of the more difficult labour skills to master. For these reasons, processors find it difficult to attract and retain a skilled workforce for the debone function. An additional challenge on manual debone lines is the difficulty of accurately measuring yields and other performance down to the operator level. Moreover, whatever calculations are being made often occur after the shift has ended rather than

right at the time – and not at the operator level – thereby losing an opportunity to take immediate corrective actions that might improve productivity and performance. As for the quality of the deboned product using straight knives and manual scissors, it is usually acceptable. Production on manual poultry dark meat deboning lines varies by the operator, but typically ranges from six to 15 thighs per minute. Productivity typically drops off later in a work shift due to wrist and hand fatigue. Challenges Of Automated Deboning Equipment In response to some of the labour and productivity issues encountered with manual debone operations as noted above, automated deboning equipment is an alternative that some plants have chosen to employ. Automated deboning equipment continues to cause a number of problems: • Automated processes often do not deliver matching yields or quality compared to manual processes – with

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

yields typically stuck in the low to mid 60 percent range. Some of the yield loss is due to the presence of bone fragments and the need for rework activities that result in an ‘overtrimmed’ product – with valuable upgrade meat sacrificed in the process. • Despite ongoing efforts to improve automated deboning equipment for better product quality, the incidence of bone fragments, knuckles and other unwanted material remains high. • For all of the theoretical labour savings that automated deboning equipment delivers, these savings are often offset by the need for additional backup labour to inspect the deboned product and remove knuckles, bone chips and fragments. • There are ongoing costs associated with servicing and maintaining the equipment. Older automated processes tend to require a large footprint, and that is not even counting the re-work stations. Service & Maintenance Factors To ensure that automated deboning equipment operates cleanly and efficiently, it is necessary to take a disciplined approach to service and daily maintenance, typically using plant maintenance staff rather than simply plant labour personnel. Among the steps commonly taken to ensure proper automated deboning equipment performance are the following: • Oil the machine daily • Replace diaphragms daily • Equipment disassembly, cleaning and reassembly performed by plant maintenance personnel.

Depending on the model and age of machinery, the yearly maintenance cost on automated deboning equipment can range widely, from US$25,000 to US$55,000 – or even more on older machines.

Finding A Better Solution When considering their qualities – both positive and negative – neither the manual debone line nor automated deboning equipment can solve all of the challenges associated with poultry dark meat deboning. As a result, a debone/trim management system has been developed. The system that incorporates trimming capabilities along with measurement and tracking to deliver the best of all worlds: high yields, high productivity, a better-quality finished product, and improved bottom-line profits. The systems are designed using modular components. This means that they can be engineered to fit into any existing (or planned) processing floor operation. They can be set up for single or two-sided operation, with multiple workstations to accommodate workflow or footprint requirements, as well as single or dual by-product takeaway conveyors. But even

with this design flexibility, at the heart of the system are four major elements: • Automated weighing, distribution and takeaway • Debone and trim processes • QC inspection • Data collection and management Automated Weighing & Distribution Incoming product is batchweighed and automatically distributed to operators at a rate that each individual worker can handle, so no ‘offline’ training is needed. Incoming product is automatically distributed to each ergonomically designed operator workstation. A receiving bin holds the incoming product until the operator is ready for the next batch. Batch integrity throughout the entire process ensures individual operator accountability along with confidence in the performance tracking data. Also, historical data gauges each operator’s performance over time. Trim & Debone Process Operator stations are equipped with trimmers. These tools, in conjunction with the system, deliver higher dark meat yields compared to automated deboning equipment – often six to eight percent more. Increased yields come not only from the trimming tools used, but also from the individual operator accountability and pay incentive functionalities that the system provides. Deboning procedures using the trimmers reduce the risk of bone or other foreign-matter contamination to near-zero. They are also much easier to use than straight knives, reducing the incidence of stress and strain

Enquiry Number

2768

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

The thigh deboning procedure takes only seconds to complete

With the small knuckle positioned at the top, expose the bone by making a cut halfway down the thigh bone.

The completion of the first cut exposes the entire thigh bone.

Flip the thigh and pinch the meat to push the bone out. The trimmer’s blade scrapes the back of the bone cleanly.

Pull the meat away from the bone.

Separate the thighbone cleanly from the meat … the knuckle can then be removed.

Deboned dark meat is now ready for customer delivery or further processing.

on the wrist. Moreover, most workers can become proficient operators far faster – typically in two weeks or less. Bones, knuckles and fat, along with any defective pieces from the infeed batch, are then sent downstream automatically to valueadded or render operations.

workstation ‘as it happens,’ so individual operators receive immediate and objective feedback from their line supervisors. Statistical reports are available in real-time, covering data such as hourly shift performance, historical performance, and comparisons. These reports are valuable tools for tracking operator, shift and departmental performance history, as well as conducting employee performance reviews. Use of these online, real-time measurement, accountability and pay incentive functions results in incremental additional yield improvements of one to two percent, which translates into hundreds of thousands of dollars in additional revenues annually for a typical poultry processing plant.

poultry dark meat, processors are seeking better tools to optimise product yields, throughput and plant profits. Traditional manual d e b o n i n g p ro c e s s e s u s i n g straight knives can suffer from insufficient yields, product quality issues and unacceptably high labour turnover rates. Automated deboning solutions, while sometimes reducing labour requirements, often leaves bone fragments and knuckles that affect the quality of the meat and require additional labour to remedy. The debone/ trim management system is an alternative that delivers higher productivity and profits by measuring operator performance and improving product yields, while also preserving the quality and integrity of the deboned meat.

QC Inspection The systems have integrated inspection stations that enable QC personnel to measure specific quality defects. Multiple modes are available, such as 100 percent inspection or random inspection, making it easy to closely monitor and coach operators who have a history of higher defects. Data Collection & Management The system provides realtime reporting of yields, quality, pieces per-minute and other user-defined data. If desired, performance data can be posted for each

Round-Up With the rising popularity of

For more information, ENTER No: 0380

Sustainable Water Solutions for a Changing Urban Environment Suntec Singapore International Convention & Exhibition Centre

4 – 8 July 2011

The global platform for water solutions, Singapore International Water Week brings policymakers, industry leaders, experts and practitioners together to address challenges, showcase technologies, discover opportunities and celebrate achievements in the water world. A wellspring of exciting technologies and business opportunities awaits at Singapore International Water Week 2011.

Mark Your Calendar – 4 to 8 July 2011 Themed “Sustainable Water Solutions for a Changing Urban Environment”, the 2011 event reinforces Singapore International Water Week as the global platform to address the latest and most pertinent water issues amidst a rapidly changing world.

Programme At A Glance TIME

MORNING

LATE MORNING

AFTERNOON

LATE AFTERNOON

Golf Classic Southeast Asia Water Ministers Forum

Technical Tours

Monday 4 July

World Cities Summit Mayors’ Forum Water Convention Co-located Events

As cities grow and urbanise, the search for sustainable water solutions will become more crucial. Through its flagship programmes, Singapore International Water Week continues to deliver value to delegates, trade visitors and exhibitors alike, with opportunities to promote practical and sustainable water solutions to the water industry as well as water users in other sectors.

Tuesday 5 July

Water Conversation with Mr Lee Hsien Loong, Prime Minister, Singapore

Water Ministers Singapore Plenary Water Lecture

Water Convention

Water Expo

EVENING Opening Ceremony & Welcome Reception Guest of Honour Mr Goh Chok Tong, Senior Minister, Singapore Lee Kuan Yew Water Prize Award Ceremony & Banquet Guest of Honour Mr Lee Kuan Yew, Minister Mentor, Singapore

China Business Forum

Wednesday 6 July

Water Leaders Summit Roundtable & Workshops

Japan Business Forum Southeast Business Forum

Water Convention

Europe Business Forum

Thursday 7 July

Americas Business Forum Middle East & North Africa Business Forum

India Business Forum

Water Convention Water Expo

Registration is now open. Visit www.siww.com.sg to find out how you can be a part of Singapore International Water Week 2011.

Friday 8 July

Technical Tours

Closing Dinner Guest of Honour Dr Yaacob Ibrahim, Minister for the Environment and Water Resources, Singapore

Co-located Events Co-located Events

Information accurate as of 1 March 2011

2817

Water Expo Australia Business Forum

Enquiry Number

The robust programme line-up underscores Singapore’s global hydrohub aspirations and business opportunities for the world water market. With an exciting series of technical tours and co-located events, Singapore International Water Week 2011 is a must attend.

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Fish manufacturing companies have obser ved that when customers want to buy fresh seafood, they base their judgment on the appearance of the products. Specifically, fresh fish should have eyes and scales that are bright and shiny, as well as ‘pink’ or ‘red’ flesh. The freshness of seafood deteriorates as soon as it is fished out. As such, it is important to preserve fish in a way that not only enhances the shelf life, but also retain its flavour.

Choosing Fresh Seafood When customers buy food products, they look for freshness and form their first i m p re s s i o n b a s e d o n t h e product’s appearance. Among the things that they observe are the product’s colour and form, which determine the consumer’s decision-making process in purchasing the product. For instance, consumers make sure that the prawns they buy are not only shiny, but its head is still attached to the body. When

Fishy Business Of

The

Preservation

Rob Owen-Wahl, UK

Preserving fish that extends shelf life as well as maintaining its taste paves different preservation methods. By Natalia Tee

Calvin Chu, California, US

buying fish, they will look out for characteristics like shiny, bright eyes, as that is indicative of its freshness. Often overlooked features that indicate its freshness are the red or pink flesh, and when its flesh is sliced, a red line of blood should be visible. The length of time over which seafood, in particular – fish, maintains its freshness is commonly referred to as the shelf life. Fish has a relatively short shelf life, spanning up to a maximum of 12 days, even when kept under refrigerated conditions.

AUTOMATION & FEATURES

APRIL/MAY 2011 ASIA PACIFIC FOOD INDUSTRY

Preserve To Extend Shelf Life Preservation of fish is done for shelf life extension by staying free from bacterial decomposition for a long period. Other than smoking, drying and salting, preservation is carried out to maintain the freshness of seafood, so that the texture, taste and colour of the preserved products match those of freshly produced fish products. Drying & Salting Drying and salting are some of the oldest methods in fish preservation. Fish are salted by either packing them between layers of salt or immerging in brine. Salt works by dehydrating the fish and creating an osmotic pressure between the fish flesh and pathogenic organisms such as bacteria and fungi. A point to note is it requires

Smoking According to Grimsby Traditional Fish Smokers Group, there are two main processes for smoking fish: cold and hot smoking. In cold smoking, which is used in traditional British cures, the temperature of the smoke should not rise above 30 deg C; other wise the fish will be cooked. In contrar y, hot smoking involves the burning of organic substances, such as wood, and produces a complex mixture of

over 400 chemical compounds. These compounds are gradually absorbed into the flesh over time, while introducing a smoke flavour to the flesh. The smoke compounds act as a natural ‘bacteriostat’ by not only eliminating the majority of bacteria initially present, but also creating an acidic environment that slows down the growth of bacteria over time under refrigerated conditions. On top of this, the ‘fresh’ colour of the fish is also maintained, and looks appealing to customers. Freezing Since the advent of mechanical refrigeration, fish have been

There are two main processes for smoking fish: cold and hot smoking.

Colin Brough, UK

Bacterial decomposition of fish is probably the main factor, as the digestive enzymes of bacteria exist on or within the flesh of the fish. Lengthening the shelf life brings about industrial advantages. It reduces the losses in the distribution and display of the fish at markets and supermarkets. This may lead to improvements in marketing of fresh fish and the stability of supplies at reasonable prices. As such, many fishermen and fish processers practise preservation in order to extend the shelf life.

a concentration of salt of approximately 20 percent. Cod, herring, mackerel and haddock are extensively salted.

Drying and salting are some of the oldest methods in fish preservation.

Jess Cheng, Penang, Malaysia/ Mei Teng Wong, Malaysia

The shelf life of the fish is determined by several factors. These include: • Bacteria initially present, including details on total number for each type of bacteria • Temperature of the flesh and surrounding atmosphere • pH level of the fish

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

preser ved by freezing and refrigeration, enabling fishermen to transport the fish over long distances. Freezing is commonly employed to extend the shelf life of fish as pathogens that cause food spoilage are killed or do not grow very rapidly at reduced temperatures. There are a number of factors to consider while freezing the fish, including temperature, rate at which freezing takes place, and the actual method to freeze the fish. Due to differences in cellular composition, some fishes may begin to freeze at -0.6 deg C.

chloride brine solution and liquid nitrogen. A 10 percent brine solution has a freezing point of about –6 deg C, which fits within the desired freezing range for the fish. In contrast, t h e t e m p e r a t u re o f l i q u i d nitrogen is about –195.5 deg C, so fish immersed in this liquid freezes quickly.

In addition, the slower the fish is frozen, the larger the ice crystals form. Large ice crystals tend to cause rupture of cells and the destruction of texture in fish. In order to tackle this problem, the technique of quick freezing was developed. The fish is cooled to or below its respective freezing point as quickly as possible. Or, the fish may be placed between two parallel refrigerated plates and frozen. This results in a firm and more natural texture of the fish flesh when it is thawed, as compared to other slowfrozen fishes. A n a l t e r n a t i v e f re e z i n g technique is by immersion in cold liquids, namely sodium

Modified Atmosphere Packaging (MAP) is one such exemplar.

Amyah, Canada

Preserve Through Packaging Besides conventional preservation methods, packaging processes may also prolong the fish shelf life by changing the air composition in the packaging.

Modified Atmosphere Packaging According to Marcilene Soccol and Marília Oetterer, MAP replaces the air inside the package with a specific gas or a mixture of gases that differs from the air composition, which is dependent on the type of fish, packaging materials and storage temperature. When the gas mixture is introduced, the proportion of each component gas is fixed. Although no further control is exercised during storage, the composition of the mixture may slowly change.

Carbon dioxide, nitrogen and oxygen are usually employed in MA packages. Carbon dioxide’s bacteriostatic characteristics decrease enzymatic reactions and penetrate into the bacterial membranes, resulting in changes in the intra-cell pH level. On the contrary, nitrogen is an inert gas that is used to dilute the mixture while oxygen prevents colour changes. The optimum composition for white fish in MA packages is 40 percent carbon dioxide, 30 percent nitrogen and 30 percent oxygen. Comparatively, for salmon, trout, fatty fish such as herring and mackerel, a mixture of 60 percent carbon dioxide and 40 percent nitrogen is recommended. There are marketing advantages in offering high quality fresh, unfrozen food to consumers. Yet, to achieve this for seafood, it requires chilling facilities and processes throughout the chain from the time of catching to retailing. Different types of fish require different preservation methods in order to extend the shelf life, maintaining the freshness. Drying, salting, smoking and freezing have been used to preserve fish for a long time. However, MAP carries both benefits as the gas mixture extends the shelf life within the packaging itself. This reduces costs in the context of distributing the product over long distances, with the need of fewer shipments and supply of a better quality product. Due to its convenience and provision of high quality fish, it is likely that the consumption of fish in MA packages will continue to grow.

For more information, ENTER No: 0381

Enquiry Number

2812

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

THAIFEX – World of Food Asia, the trade platform for the food and beverage industry, will be held from May 25 to 29, 2011 at Impact Exhibition Center in Bangkok, Thailand. The show receives international support with the presence of 20 country and regional pavilions. Over 1,000 exhibitors are expected to attend the fair this year, signalling renewed confidence in Thailand as the meeting place for global players of the food and beverage industry. The trade fair covers all areas of food production from food & beverage products to food catering & hospitality services, food technology as well as retail & franchise. More than 22,000 visitors from around the world are expected to attend this year’s edition of the show. Organised between Koelnmesse, Thai Chamber of

Im Ce pact Ba nter Exhib itio Ma ngko n y 2 k, T 5 to ha 29, iland 201 1

Preview

Thaifex – World Of Food Asia 2011 Commerce and the Department of Export Promotion, the event has grown by over 41 percent in terms of exhibitor numbers between 2004 and 2011. Twenty country and regional pavilions will be showcased at the event, including Brunei, C a m b o d i a , C h i n a , E u ro p e , Japan, Jordan, Laos, Malaysia, Myanmar, Philippines, Singapore, South Korea, Taiwan, Turkey, the Netherlands and the US. Indonesia will participate in a country pavilion for the first time.

Thailand’s chef competition returns for the second year in addition to the industry seminars, which are organised annually within the trade fairgrounds. This competition is designed to provide a boost to the food service and hospitality sector in Thailand. Approximately 250 contestants from hotels, restaurants and hospitality institutions in Thailand and the rest of the world are expected to participate this year. World of Halal returns this year to complement with a

separate zone for Halal product suppliers and manufacturers. The zone covers various aspects of the industry including food & beverage, logistics and food technology & catering. Around 100 product suppliers and manufacturers will be showcasing their latest products and technology. In addition to the trade fair, the World of Halal conference will take on a more focused approach this year in the areas of marketing Halal needs around Asia, Europe and the Middle East. The conference will also cover areas pertaining to regulatory framework of respective Halal markets, marketing strategies, branding and useful tools relevant to businesses. Impact Exhibition Center Bangkok, Thailand May 25 to 29, 2011 ______________________ Enquiry No: 0390

Where the whole of Asia comes to you

Asia

The only event that delivers:

Dedicated to:

• Visitors from every major Asian country • Exhibitors from across the world • The expertise behind the world’s leading nutraceutical event • The perfect location to address China and other Asian markets

• Nutraceuticals • Functional foods • Functional drinks • Dietary supplements • Nutricosmetics

2808

To book your exhibition stand please contact Lynnor Wong on +44 (0) 20 337 73881 or email lynnor.wong@informa.com

Enquiry Number

www.vitafoodsasia.com Portfolio includes Supported by

Europe’s leading dietary supplements event

Organised by

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Preview

Propak Asia 2011 BRAND owners, as well as p a c k a g i n g a n d p ro c e s s i n g professionals are marking their calendars for ProPak Asia 2011, which takes place from June 15 to 18. The annual packaging, filling and processing trade show will be featuring the industry’s offerings at Bitec in Bangkok, Thailand. The 19th edition of the event returns this year with the theme ‘Go Clean Go Green’. It will also incorporate the ‘Eco5 Showcase’ to showcase an array of energyefficient and green technology solutions applicable to today’s p ro c e s s i n g a n d p a c k a g i n g requirements, par ticularly in the food, beverage and pharmaceutical sectors. O rg a n i s e d b y B a n g k o k Exhibition Services, visitors can

also look forward to learning more about topical environment issues including downgrading and recycling of materials, p ro d u c t i o n e f f i c i e n c y a n d carbon reduction at the show’s conference. This year’s installation will also focus on ideas and concepts driving emerging sectors, and will feature three specialised events: • DrinkTech Asia 2011 - The 10th International Beverage and Brewing Processing and Packaging Technology Exhibition • P h a r m a Te c h A s i a 2 0 1 1 - The 18th International Pharmaceutical & Cosmetics Packaging & Processing Technology Exhibition • PlasTech Asia 2011 - The 8th

Bit Ba ec Jun ngko e 1 k, T 5 to hai 18, land 201 1

International PET & Plastics Packaging Technology & Materials Exhibition • Lab & Test Asia 2011 - The 5th International Laboratory Equipment, Instrumentation, Test and Measurement and Quality Control Exhibition In addition to emerging technologies in processing, filling and packaging, the fourday event will feature the test and measurement, automation, transportation, storage, refrigeration, labelling, pollution control, and printing. Bitec Bangkok, Thailand June 15 to 18, 2011 ______________________ Enquiry No: 0391

Enquiry Number

2767

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2011

Viet fi

Preview

Vietﬁsh 2011 THE 13th edition of Vietfish will take place from June 28 to 30, 2011 at Saigon Exhibition And Convention Center (SECC) in Ho Chi Minh City, Vietnam. The trade show caters to companies working in the fisher y industr y like frozen seafood, fresh, dried, processed, and related industries such as additives, chemicals, machine and equipment for processing, equipment for refrigeration and cold storage. Organised by Vietnam Association Of Seafood E x p o r t e r s A n d P ro d u c e r s (VASEP), this year’s event has an area reserved for small seafood companies from the North and Middle of Vietnam to participate in the show free-of-charge. There

sh 2 Sa 011 Co igon Ho nven Exhib t i C i t o ion Vie hi n Jun tnam Minh Cente & Cit r e2 y, 8 to 30, 201 1

is also an area for an exchange with other international organisations to help them understand more about the growth of the country’s seafood industry. This year will see about 25 countries participating in the show, including countries s u c h a s K o re a , M a l a y s i a , Indonesia, Thailand, Singapore, Philippines, Nor way, USA, Germany, UK, China, Taiwan, and Japan. Seventy percent of the exhibitors represent seafood companies, while the rest are from related industries. During the three-day event, visitors can look forward to attending seminars organised by exhibitors. The seminars have a focus on traceability solution for the global food products,

aquaculture industry, and the port of Halifax – your gateway to North America. With more than 10,000 sq m of exhibit space and nearly 350 booths, the annual event attracts approximately 170 international and local exhibitors and about 40,000 visitors from around the world each year. The event ser ves as a platform for making contact and reinforcing business relationship. It is also the place for advertising, enhancing brand awareness, and updating the lastest information on the seafood industry such as market trends. Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam June 28 to 30, 2011 ______________________ Enquiry No: 0392

calendar of events 2011 April 19 – 22: Vietnam Foodtech & Packtech Hanoi 2011 Giang Vo Exhibition & Fairground Hanoi, Vietnam Terrapin E-mail: exfdp@chanchao.com.tw Web: www.vietnamfoodtech.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

26 – 28: Food, Agri & Livestock Asia Karachi Expo Center Karachi, Pakistan Ecommerce Gateway Pakistan E-mail: info@agroasia.net Web: www.agroasia.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

26 – 29: Seoul Food KINTEX Seoul, South Korea Kotra E-mail: info@seoulfood.or.kr Web: www.seoulfood.or.kr ❑ To Exhibit ❑ To Visit ❑ General Enquiry

May 11 – 14: Bakery China Shanghai New International Expo Centre Shanghai, China GHM Gesellschaft für Handwerksmessen E-mail: food@china.com Web: www.bakery-china.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 18: Interpack Processes And Packaging Düsseldorf Exhibition Centre Düsseldorf, Germany Messe Düsseldorf E-mail: interpack@messe-duesseldorf.de Web: www.messe-duesseldorf.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 29: Thaifex World Of Food Asia IMPACT Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.koelnmesse.com.sg/sites/ worldoffoodasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 14 – 17: Korea Pack KINTEX Seoul, South Korea

Kotra (Korea Trade Investment Promotion Agency) E-mail: gskim@kyungyon.co.kr Web: http://koreapack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: ProPak Asia Bitec Bangkok, Thailand Bangkok Exhibition Services E-mail: propak@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28 – 30: Vietfish 2011 Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 4 – 8: Singapore International Water week Suntec Singapore International Convention & Exhibition Centre E-mail: info@siww.com.sg Web: www.siww.com.sg ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 15: ProPak China Shanghai New International Expo Centre (SNIEC) Shanghai, China China International Exhibitions E-mail: propak@chinaallworld.com Web: www.propakchina.com

Global Produce Events Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

7 – 9: Vitafoods Asia AsiaWorld-Expo Hong Kong, SAR China IIR Exhibitions E-mail: vitafoods@iirx.co.uk Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: 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

21 – 23: Food Processing & Packaging Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: www.fppasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: Fi Asia / FPP Asia Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: fiasia-indonesia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – Oct 2: AllPack Indonesia Jakarta International Expo - Kemayoran Jakarta, Indonesia Kristamedia E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 24: 22nd Malaysia International Food Processing and Packaging Exhibition Putra World Trade Centre Kuala Lumpur, Malaysia ES Event Management E-mail: esevent@esevent.com.my Web: www.esevent.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 7 – 9: Asia Fruit Logistica Hong Kong Convention And Exhibition Centre Hong Kong, SAR China

NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below. Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg

Enquiry Number

2819

Enquiry Number

2818

Product Catalogue PERISTA-PUMPTM

• Mascot Pump For Upgrading Your Products • Made-in-Japan Quality For Almost Half A Century For use anywhere that needs feeding of small volumes of liquid including additives, ingredients, nutrients, reagents and so on. The process can be carried out safely, sanitarily and economically, in a quantitative and non-contaminated manner.

ATTO Corporation 1-5-32 Yushima, Bunkyo-ku, Tokyo 113-0034, Japan Tel: +81-3-3814-4824 Fax: +81-3-5684-6646 Email: eig@atto.co.jp http://www.atto.co.jp/

6040

A PC controlled model and discounts based on quantity is available.

Enquiry Number

6011

The pump can be used in a wide range of applications, including food processing, pharmaceutical test and production, fermentation process, study of biological energy, as well as chemical and biochemical research.

 Magnetic Separator  Metal Detector and Separator  X-Ray Inspection System

Rapid 5000 Metal Separator For Free Fall Application

25 international Business Park #01-67 German Centre Singapore 609916 Tel.: +65 6562 8875 | Fax: +65 6562 8876 Email: enquiry@se-so-tec.com.sg

www.sesotec.com.sg

6042

S+S Inspection Asia Pte Ltd

Enquiry Number

6041

ny erma e in G Mad

 For powdery and fine-grained bulk materials  Detect and automatic separate all metal contaminants  Hygienic construction for easy cleaning  Compact design

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