APFI FSH 2012

2012

Food Service & Hospitality www.apfoodonline.com

Supplement

A PREMIUM PRODUCT OF ASIA PACIFIC FOOD INDUSTRY

The Smooth Way To Cool Cosmopolitan Muslim Consumer

Interview: Quality Above All Plating Up An Idea

Food Safety:

Sanitisation Toolbox

SINGAPORE PAVILLION

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THE EXQUISITE FACTORY.

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THE orIGInAl STepHAn And CORAzzA mACHInES

2 Contents SINGAPORE PAVILLION

Special

36 Quality Above All

The assurance of product quality and safety in production is key to building trust with customers. By Tjut Rostina

As 38 Standards Ingredients For Growth

36

There is a growing need to stay ahead and stand shoulder-to-shoulder with other developed economies. To do this, one of the key require-ments is the adoption of international standards and certifications.

Written by Priscilla Wong for SPRING Singapore

Sunny Koh MD, Chinatown Food Chairman, SMa

10

38

16

Safety: 20 Food Sanitisation Toolbox

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

Cosmopolitan Muslim 06 The Consumer

The Halal food industry will continue to expand to meet the dietary requirements of one of the fastest growing consumer segment.

By Nurul Sufina Adam, Islamic Religious Council Of Singapore

Scourers: 08 Metal Effective But Dangerous

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

10 Label For Identity Report: Demand For 14 Market Disposables To Exceed US$53 Billion

Printed tape and label solutions can enhance branding and pack functionality for food and beverage manufacturers. Bertrand Tellier, Payne

26 Freshness On The Move 28 Plating Up An Idea

Ensuring freshness and quality while transporting food products.

By KJ Low, Swiss Treats

Food presentation has become an ubiquitous part of the dining experience. Despite its emphasis as a visual art, food presentation plays a functional role by transmitting ideas and information.

By Sherlyne Yong

31 An Eye For Taste

With years of experience at numerous hotels and restaurants under his belt, culinary consultant and chef Bertrand Cheo shares his insights on plating the perfect dish. By Sherlyne Yong

32 Product Highlights 28

Asia Pacific to see above average gains in foodservice disposables demand, fuelled by advances in service restaurant sector.

By Pauline Tung, Freedonia

16 The Smooth Way To Cool

Selection of the correct lubricant is required in order for the refrigeration system to operate properly and efficiently.

By Sean O’Malley, Xaerus Performance Fluids International

20 Cover Picture Courtesy of Andy Mannhart AG

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ENGINEERING SOLUTION FOR FOOD PROCESSING & PACKAGING

4 Editor’s Note

Food Service & Hospitality A Premium Product Of Asia Pacific Food Industry

Service

You Can Count On

I

n Japan, the term ‘omotenashi’ is used to describe the level of hospitality that is expected of the host, whereby the host anticipates the needs of the guests in advance. This would result in a pleasant experience by the guests. According to Muneyuji Joraku in his article published in Wattention, based on an 8:2 marketing theory, 80 percent of the sales is produced by 20 percent of the customers.

As such, the service quality has an impact on deciding the frequency of visits by the returning customer.

The Asian hospitality is known throughout the world as one that accommodates to the needs of their guests with warmth and sincerity.

Coupled with the ease of travel and increased affluence in Asia, the foodservice and hospitality industry is expected to consistently and quickly progress to meet the desired standards of international and even local consumers.

One of the markets to look out for is the Muslim consumer sector. The Halal food industry is estimated to be worth at least US$2 trillion, and is set to increase at US$500 billion annually. With 1.6 billion Muslims globally, it translates into having one out every four people demanding for Halal food. In the article by Nurul Sufina from the Islamic Religious Council of Singapore, the Halal sector is a niche precinct that the service and hospitality industry can leverage on to protract their market reach. (Page 6) The importance of food safety within a restaurant and food manufacturing environment cannot be undermined. In recent years, reports of food contamination have affected companies financially and consumers’ confidence in their products and service. Understanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers. (Page 20) Companies looking to gain an insight into opportunities and challenges in Asia can take a cue from Sunny Koh, MD of Chinatown Food and chairman of Singapore Manufacturers’ Federation. In an exclusive interview with APFI, Mr Koh outlines the challenges faced by the industry and suggests solutions that can be applied to overcome it. (Page 36) With a range of informative content lined up in APFI’s first Food Service & Hospitality supplement, the team aims to provide information on the industry’s market trends and insights. Do email me if you have any suggestions on the type of content that would be of interest.

managing director

Kenneth Tan editor

Tjut Rostina

tjutrostina@epl.com.sg writer

Sherlyne Yong

sherlyneyong@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg assistant art director

Libby Goh

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

randyteo@epl.com.sg advertising sales manager Peh Sue Ann

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

tracycheo@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Bertrand Tellier

Karen Constable

KJ Low

Nurul Sufina Adam

Pauline Tung

Priscilla Wong

Sean O’Malley

Val Cureton

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan financial controller

Robbin Lim

etm Tjut Rostina

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

Food Service & Hospitality

5

FOOD SERVICE & HOSPITALITY ADVERTISING INDEX ENQ NO

ADVERTISERS

PAGE

ENQ NO

ADVERTISERS

PAGE

1152

3M TECHNOLOGIES (S) PTE LTD

21

1164

IMA INDUSTRIES ASIA PACIFIC PTE LTD

1168

AMOY CANNING CORP (S) LTD

40

1169

KEE SONG BROTHERS POULTRY INDUSTRIES PTE LTD

40

1165

CHEE SENG OIL FACTORY PTE LTD

41

1163

KITCHENOMICS PTE LTD

17

1162

CHINATOWN FOOD CORPORATION PTE LTD

IBC

1153

KSE TECHNOLOGY (INTERNATIONAL) PTE LTD

1166

CHUEN CHEONG FOOD INDUSTRIES (PTE) LTD

44

1154

COMPUNIC ELECTRONICS CO LTD

11

1171

LEO SATAY FOODSTUFF MANUFACTURE

1161

ELLAZIQ PTE LTD

43

1170

MAJLIS UGAMA ISLAM SINGAPURA

1167

FOOD & HOTEL THAILAND 2012

35

1160

MULTIVAC PTE LTD

13

1158

FOOD EXPO 2012

1173

NATURE’S FIELD SNACKS MANUFACTURING SDN BHD

37

24 & 25

1172

PAN OCEAN TRANSPORT PTE LTD

42

5

1

3 42 9

1151

GLOBAL-TEK (S) PTE LTD

1150

GOLDBELL CORPORATION PTE LTD

29

1159

SINGAPORE FOOD INDUSTRIES PTE LTD (SATS)

1157

HA LI FA PTE LTD

45

1155

URSCHEL ASIA PACIFIC PTE LTD

23

1156

HEAT AND CONTROL PTY LTD

15

1174

WIN WIN FOOD SINGAPORE PTE LTD

44

OBC

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

HEAD OFFICE (SINGAPORE)

Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Tel: 65-6379 2888 • Fax: 65-6379 2805 Contact: Peh Sue Ann / TRACY CHEO / RANDY TEO

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

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

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

HK10KHTD201-552 205x137.5.pdf 1 The 14/03/2012 6:00 This index is provided as an additional service. publisher does notPM assume any liability for errors or omissions.

C

M

Y

CM

MY

CY

CMY

Enquiry Number

1158

K

6

Food Service & Hospitality

The

Cosmopolitan Muslim Consumer

By Nurul Sufina Adam, executive, Halal Certification Strategic Unit, Islamic Religious Council of Singapore

Halal standards/guidelines, emergence of new Halal sub-sectors, such as logistics and tourism, as well as advancement of related research and development.

Taufiq Hussein, Malaysia

Opportunities

T

he colossal wave of the expanding Halal industry has rippled across the gastronomical globe – carrying an estimated market worth of at least US$2 trillion, and increasing at US$500 billion annually. With 1.6 billion Muslims populating the world today, this chalks up to almost a quarter of the global population. Meaning, one out every four people is demanding for Halal food.

Rising consumer affluence, greater industry cognisance and business/trade entry requirements are several impetuses for the Halal industry. This has resulted in major developments worldwide, such as rising global competition among Muslim and nonMuslim countries to tap on the economic potential of the market, strengthening of institutional mechanisms to promote and grow the industry, implementation of Halal certification programmes, development of

Halal is a niche precinct that the service and hospitality industry can leverage on to protract their market reach.

Out of the 11 countries listed under Goldman Sachs’ Next 11 (N-11), six are majority Muslim countries, indicating the business potential that lies largely untapped in the global Muslim consumer market.

In Singapore alone, the numbers of Halal-certified premises have swelled by five-folds within the last decade, from 533 in the year 2000 to 2580 in 2011.

Of which, over 90 percent of these companies recorded a leap in their returns upon attaining the Halal certification.

It is projected that there will be around 5,000 Halal certified establishments in Singapore spanning across the food value chain by 2015. This proliferation is made possible by changing lifestyles of the local Muslim consumers, as well as regional tourist patterns.

The combination of rising literacy rates and purchasing power has brought the emergence of the new age Muslim consumer. With more than 780 million Muslims under the age of 25, this amount represents 43 percent of the global Muslim population and more than 11 percent of the world’s populace.

The cosmopolitan Muslim consumer has a growing sophistication in dining preferences, with a more cultured palette amongst the Muslim community. A flourishing proportion of this social segment is well travelled and has adopted adventurous, exquisite tastes from distinct cultures. Accompanied with a growing purchasing power, no longer would the traditional menu suffice – consumers are now beginning to insist for transoceanic flavours in their daily diet.

Aside these frequent fliers, the number of modern Muslim mothers is on an all-time high. Gone are

Food Service & Hospitality

7

the times where homemade meals were the main occupants of stomachs. In this day and age, working mums must balance between their careers and maintaining a household, which inadvertently leads to throngs of families dining out. Queues outside Halal certified restaurants in malls on a weeknight are such commonplaces in our society.

Local demand aside, Singapore’s strategic bearings at the very heart of Asia is another endorsing ingredient for the potential augmentation of the Halal industry. This growing market has begun to penetrate deep into the services sector as more than half of the Muslim populace resides in the Asia Pacific region. The amplifying tourism sector in Singapore continues to dole out various commercial opportunities to attract the appetites of foreign Muslims.

In 2011, Singapore saw a hike in visitor arrivals by more than a million tourists, with cumulative tourist receipts estimated at S$18.8 billion. There is no wonder as to why the number of Halal certified kitchens in hotels and convention centers tripled in the last three years. Having Muslim predominant Indonesia and Malaysia as part of the top three international visitorgenerating markets, Halal is indeed the way to go.

Round Up Traditional, cosmopolitan or a fusion of both, the demand for Halal food will be consistently sustained

Want to be Muis Halal certified? Follow this step-by-step process to embark on the growing niche market.

• Enquiries on Muis Halal certification can be made via email (info@muis.gov.sg) or phone (+65 6359 1199).

• Register as a new customer and submit your application via https://eHalal.muis.gov.sg.

• Prepare for a site audit by our Halal Certification Officers.

• Once application is approved, a Halal certificate is issued.

It is valid for one or two years.

• Comply with the Muis Halal Certification terms & conditions at all times. A renewal application has to be submitted one to three months before the certificate expiry date.

Lockstockb, UK

Zhao! Singapore

Steps To Halal Certification

by the Muslims’ firmness on consuming only Halal certified products.

Furthermore, Halal is not only exclusive to Muslims alone – it is also religiously governed to be wholesome, ethical and good for all consumers.

Although the preferred menu item on one’s dining table would change with time, it is unquestionable that the Halal food industry will continue to expand to meet the dietary requirements of one of the fastest growing consumer segment.

For more information, ENTER No: 0401

Metal Scourers:

SMALL & DEADLY

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

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

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

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

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

U

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

When it is necessary to manually scrub hard surfaces in a food facility, many of us still reach for a metal scourer. Metal scourers can be made from mild steel, galvanised steel, stainless steel and even copper.

They are highly abrasive, durable and easy to rinse, but food safety experts agree that metal scourers should never be used in an area where food is handled.

Interestingly, if you clean a stainless steel surface with ordinary ‘steel wool’, it will develop rust marks.

This is due to a chemical reaction that occurs on the surface between the stainless steel and tiny fragments of carbon steel that have been left behind after cleaning.

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

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

Nylon scourers also release fragments during vigorous scrubbing, however these pieces are smaller and tend to be straighter.

3M

8

Food Service & Hospitality

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

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

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

For more information, ENTER No: 0402

Enquiry Number

1170

10

Food Service & Hospitality

P

ackaging often plays a key part of a consumer’s buying decision.

Consumers may be attracted by how easy it is to open a pack, because it reassures them that a product is secure, or by an eye-catching design or on-pack promotion. Printed tape and labels can help deliver many of these benefits.

Printed message tape, tear tape and labels not only provide functional advantages for packaged consumer goods such as easy opening or resealability. They are also an ideal medium to carry branding and communication messages to the consumer, or brand protection technology to help businesses fight against product counterfeiting.

They can help packages be more effective and meet the demands to securely contain, protect, preserve, inform and promote goods at optimal cost and minimum environmental impact.

Packaging Functionality

Label identity For

Printed tape and label solutions can enhance branding and pack functionality for food and beverage manufacturers. Bertrand Tellier, director of sales-Asia, Payne

If you have trouble opening the pack, the feelings of frustration, anger and disappointment will reflect badly on the brand, negatively affecting the chances of a repeat purchase.

Independent research has underlined the importance of easy opening among consumers of all ages and, significantly, pointed to its important contribution to brand image.

Adding easy opening can be cost-effective, quick and simple. The company’s research suggests that brands that are easy to open retain greater consumer loyalty. As an example, tear tape can be applied easily on both filmic overwraps and shrink sleeves, ensuring its easy-open benefits can be introduced across a range of products.

The removal of knives and scissors also minimises product damage and waste. Self-adhesive tear tape for opening cartons, boxes and courier envelopes provide a fast, no-knife method that ensures goods are not damaged on opening.

Food Service & Hospitality Resealability is also a key issue in packaging, keeping goods fresh and allowing them to act as a functional storage solution. Labels or tapes with a resealable adhesive can be easily located on the outside of the product’s primary packaging. Users simply open the pack, consume or use some of the contents, fold the pack back on itself before peeling back then placing the tape or label over the top, securing the rest of the product.

For consumers, resealable packs offer a wide range of benefits. They act as a portion control mechanism and help cut food waste, with no need to throw away any unused product, or move the contents into a separate storage container.

The packaging is much more functional and intuitive, helping to keep food cupboards tidy and being easy to locate and to use. There is also evidence that consumers are willing to pay a small extra premium for products in packaging that offers this type of extra functionality.

additional promotional possibilities.

Digital print enables printed tapes or labels to carry variable data, such as a unique code, allowing brand owners to add a promotion to individual product packs. In the case of tear tape, this means that it not only provides easy opening, but also ensures the code is at the consumer’s fingertips for

11

entering promotions online or via SMS registration, providing a valuable tool for brands to engage with their consumers.

Other options include the printing of QR codes, linking consumers through to the product website.

In addition to promotions, brands and products are often faced with the challenge of carrying large amounts of

Enquiry Number

Self adhesive tapes or labels offer trouble free application even at the fastest wrapping speeds and conform to relevant food packaging regulations.

Brands can therefore run fixed-term promotions and communications, or quickly change between them, without changing the whole packaging design.

This saves money and minimises environmental impact by reducing waste and origination fees.

Many companies are expressing increased interest in the ability to integrate promotions within their pack design. High colour graphics and sophisticated print provided by a number of tape and label manufacturers ensure maximum impact and enhance the product’s overall appearance as the message tape appears to be an integral part of the pack design.

When applied to the inside of a variety of packaging formats, including flow wraps, over wraps and roll wraps, tapes combine easy opening with

1154

Promotional Impact

12

Food Service & Hospitality information and in multiple languages.

In this case, a tape or multi-page label can provide valuable extra space for on-pack information, whether to cope with legislative requirements, multiple languages or just smaller pack sizes.

Security Assurance Tear tape and labels build tamper evidence into a product by demonstrating whether someone has opened or tampered with the goods, as well as featuring other overt and covert security features. These features offer consumers peace of mind, guard manufacturers against lost revenue and help build trust in their brands.

Counterfeiting is a problem facing many brands particularly in food and drink and other consumer goods, eroding sales and tax revenues, and compromising brand equity, which ultimately damages consumer confidence. Fortunately for manufacturers, there are options

available to combat the counterfeit industry.

There are three main types of anti-counterfeit technology that manufacturers can incorporate into their packaging: overt, covert and forensic.

Using a self-adhesive label is a flexible way to integrate brand protection onto packaging and products. With these latest technologies, label stock in sheet or reel format can contain a combination of security technologies.

These enable brand owners to react effectively to the potential problems of counterfeiting that occur in the distribution chain and market place.

Environmental Considerations

Overt Technology Overt technology aids distributors, retailers and consumers, in particular, in identifying genuine products, while also assisting enforcement agencies in identification. These technologies include options such as holograms, colour shift inks and distinctive, hardto-copy patterns on the packaging.

The security of the products that these overt technologies enhance can be further improved through the use of covert and forensic technologies.

Covert technologies allow manufacturers, distributors and enforcement agencies to identify genuine products, and by elimination, counterfeit products too.

Covert Technology Covert technologies are the ultimate line of defence against counterfeiters, in that they are by their nature hard to spot, and therefore, hard to counterfeit.

Covert options range from inks that can only be seen under UV light to micro printing. Forensic options are those technologies which can be evaluated in a laboratory and add greater strength to a security solution.

Specific to tear tape in board or secondary packaging applications, tape avoids the need for alternative opening methods, such as perforations.

This means secondary packaging’s strength is retained, reducing product damage that can occur during transit.

Furthermore, as tape does not weaken the board, associated increases in board usage can potentially be avoided, delivering potential environmental b e n e f i t s i n t e r m s o f re d u c e d material consumption and lighter weight materials.

In terms of tape’s own environmental credentials, MOPP and PET films can be recycled where facilities are available. The Packaging and Film Association (PAFA) estimates that over 300,000 tonnes of plastic film every year is recycled, very often into ‘long life’ products such as durable weather-proof street furniture including bollards and park benches as well as into refuse sacks for use in the waste industry.

People are demanding functional design with ease of use, so packaging solutions for food and beverage companies must be multi-layered – delivering combinations of functionality, on pack impact and security. Tapes and labels can deliver many packaging benefits, cost effectively and with minimal environmental impact, helping manufacturers to meet consumer demands and make their products stand out.

For more information, ENTER No: 0403

Thermoforming Machines R 555 • R 255 • R 155

FormShrink Machines

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Since

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MULTIVAC Pte Ltd 25 International Business Park #01-61/63 German Centre Singapore 609916 Tel: +65 6565 3919 • Fax: +65 6566 9798 Email: multivac@sg.multivac.com • Website: www.multivac.com

Enquiry Number

1160

14

Food Service & Hospitality

Market Report:

Demand For Disposables To Exceed US$53 Billion Asia Pacific to see above average gains in foodservice disposables demand, fuelled by advances in service restaurant sector.

By Pauline Tung, analyst, Freedonia

W

orld demand for foodservice disposables is forecast to grow 5.4 percent per year to US$53.3 billion in 2015. Advances will be driven by gains in the foodservice industry, which will accelerate from the rates seen over the 2000-2010 period due to improvements in global economic conditions, increasingly fast-paced lifestyles, urbanisation trends and growth in away-fromhome food spending.

However, great disparity in per capita foodservice expenditures will remain among the various regions, which will affect demand for disposables used in restaurants and other foodservice establishments. Cultural differences aalso impact demand, as the frequency and the types of establishments visited vary considerably from one country to the next.

PACKAGING DEMAND INCREASE Disposable serviceware – including single-use cups, dinnerware and utensils – will remain the largest product type through the forecast period and beyond.

However, the fastest demand growth is expected in the disposable packaging segment, which includes foodservice containers, lids and domes, wraps, bags, and trays.

WORLD FOODSERVICE DISPOSABLES DEMAND

(million dollars)

Item

% Annual Growth 2015 20052010

2005

2010

Foodservice Disposables Demand

32,260

41,000

53,250

4.9

5.4

North America

14,090

17,330

21,280

4.2

4.2

Western Europe

7,320

8,460

9,960

2.9

3.3

Asia/Pacific

8,910

12,250

17,720

6.6

7.7

Other Regions

1,940

2,960

4,290

8.8

7.7

Demand for disposable foodservice packaging will be fuelled by rapid global expansion in the limited service restaurant sector, which relies heavily on single-use packaging. Beyond eating and drinking places, good opportunities for disposables will be found in the retail market, as grocery and convenience stores expand their offerings of prepared foods.

In 2010, single-use serviceware accounted for 54 percent of the global foodservice disposables market. Gains will be supported by above-average growth in quick service restaurant and retail establishment revenues.

Other factors providing momentum will include the increased focus on gourmet coffee and specialty cold drinks by limited service restaurants and convenience stores.

MARKET OPPORTUNITIES Some of the best opportunities will exist in the disposable packaging segment, boosted by gains in the fast food industry. In addition,

20102015

the popularity of takeout food from full service restaurants will provide a further boost to singleuse packaging demand, especially since these restaurants tend to use higher-value disposable containers designed to maintain food temperature and minimise spilling and leakage.

ASIA ON THE RISE The Asia Pacific region will see above average gains in foodservice disposables demand, fuelled by advances in the limited service restaurant sector.

Between 2010 and 2015, China will account for 28 percent of global foodservice disposables market value gains and will surpass Japan to become the second largest market worldwide.

Central and South America, Eastern Europe, and the Africa, Middle East region will also experience above-average advances, though growth in these areas will stem from smaller bases.

For more information, ENTER No: 0404

Progress through innovation

Visit us at booth # N11

Complete Snack Processing & Packaging Systems Heat and Control is one of the world’s leading manufacturers of snack food processing and packaging equipment systems with 60 years food industry experience. Complete systems are provided to deliver the highest quality food products and a combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for product requirement.

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

1156

heatandcontrol.com

16

Food Service & Hospitality

The Smooth Way To

Cool

Selection of the correct lubricant is required in order for the refrigeration system to operate properly and efďŹ ciently. By Sean O’Malley, director of sales & marketing, Xaerus Performance Fluids International

R

efrigeration systems are built around a cycle that includes a compressor, condenser, expansion device and evaporator.

Lubricants are the life-blood of a refrigeration compressor and their impact on the entire refrigeration cycle must be considered. Selection of the correct lubricant is required in order for the refrigeration system to operate properly and efficiently.

the reFriGeration cycLe In a refrigeration system, the compressor increases the pressure and temperature of the refrigerant gas. The gas is sent to a condenser where the temperature is lowered and the refrigerant changes from gas to liquid.

The liquid refrigerant is sent through an expansion device where the pressure is decreased, allowing the

Food Service & Hospitality liquid refrigerant to become a gas again in the evaporator. The cooling effect of the refrigeration cycle takes place in the evaporator where heat is removed, as the liquid refrigerant becomes a gas.

Viscosity is the resistance of a substance to flow. The commonly used viscosity unit in refrigeration compressors is the centistoke (cSt).

The ISO grade of a lubricant is the viscosity at 40 deg C in cSt +/- 10 percent.

Viscosity index is a measure of the change of viscosity versus temperature.

Typical values in refrigeration lubricants range from a viscosity index of 30 on the low end, up to as high as 200.

Miscibility is the ability of the lubricant to mix with the liquid refrigerant in the evaporator.

Some systems are designed around the use of miscible refrigerants. In these systems, a small amount of lubricant that makes it into the evaporator mixes with the liquid refrigerant and does not freeze, which would negatively impact the system’s ability to cool. A lubricant that does not mix with the liquid refrigerant is considered immiscible.

Pour point is the temperature at which a lubricant stops flowing. This is an important lubricant property in refrigeration systems where the lubricant is immiscible with refrigerant.

Operating below the pour point of the lubricant in these systems can cause the lubricant to freeze in the evaporator, decreasing the ability of the system to cool properly.

aMMonia reFriGeration Lubrication In cold food storage warehouses and food manufacturing facilities, the most common large refrigeration systems utilise ammonia refrigerants and rotary screw or reciprocating compressors.

Depending on the size of the facility,

17

there may be several compressors.

The operating temperatures and pressures must be taken into account when selecting the lubricant to ensure sufficient viscosity to lubricate the compressor.

Most of the compressors require a minimum of 10 cSt viscosity at the operating conditions for proper bearing

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There are many different types of refrigeration compressors, each with unique lubrication requirements.

Refrigeration original equipment manufacturers (OEMs) take the lubricant into consideration when designing their systems.

Selecting lubricants that meet the compressor lubrication requirements, as well as the requirements of the other refrigeration system components, is essential to successful refrigeration system operation.

1163

reFriGeration Lubrication

18

Food Service & Hospitality lubrication. Typically, a 68 ISO lubricant is used in these systems.

Evaporator temperatures in ammonia refrigeration systems can be as low as –60 deg C. Most ammonia refrigeration lubricants are not miscible with the liquid ammonia refrigerant.

Therefore, the pour point should be near or below the evaporator temperature to ensure that the lubricant does not freeze in the evaporator.

In practice, the pour point of the lubricant can sometimes be slightly above the evaporator temperature as the mass flow of the refrigerant is high enough to keep the lubricant from sticking to the evaporator walls.

If the lubricant does stick to evaporator walls, heat transfer is reduced and the system loses efficiency.

Unlike most other refrigerants, ammonia is very chemically reactive.

In ammonia refrigeration compressors, the ammonia is mixed with the lubricant. Common reactions include the formation of sludge or solids in the refrigeration system. The solids reduce heat transfer in the evaporator and the system loses efficiency.

Napthenic mineral oils have been commonly used in ammonia refrigeration systems, due to their low pour point. However, these oils are reactive with ammonia and can form solids in the system. As the oils are not reactive with ammonia, severely hydrocracked oils have gained popularity.

Ammonia refrigeration compressors.

Conversion from napthenic mineral oils to other types can result in seal leakage and the seals must be replaced. Formulations are available that incorporate a seal swell additive in hydrocracked or PAO based lubricant formulations to offset the different seal swell characteristics.

as well as hydrocarbons R290 (propane) and R600a (isobutane) and carbon dioxide (CO 2 ). Scroll compressors are ideally suited for many of these refrigeration systems because of their low noise level and high efficiency.

Reciprocating and screw compressors are also used.

Lubrication For Retail & Transport

Napthenic Mineral Oils

From walk-in and reach-in refrigerators and freezers, to display cases to refrigerated truck trailers, the size and variety of the refrigeration equipment is vast.

R e f r i g e ra n t s u s e d i n t h e s e applications include HCFCs like R-22, and HFCs like R-134a, R-404a and R407c,

A few different lubricant types are used to lubricate compressors in R-22 systems. Napthenic mineral oils are common. Their good low temperature properties and relatively low cost have made them the industry standard in this application. Some systems also use alkyl benzene lubricants, which offer advantages in low temperature systems due to better miscibility with the refrigerant.

Polyol Esters

Display cases to refrigerated truck trailers, the size and variety of the refrigeration equipment is vast.

In some larger systems, synthetic polyol esters (POE) are used. POEs have a high degree of solubility and miscibility with R-22 refrigerant. They typically are more viscous than alkyl benzenes and napthenic mineral oils used in this application and their higher viscosity can provide better sealing in the compressor, which helps improve the efficiency of the system.

The HFC refrigerants commonly

Food Service & Hospitality used in grocery store applications include R-134a, R-404a and R407a. POE lubricants are used almost exclusively because of their miscibility with the liquid refrigerant, which is required for good oil return from the evaporator to the compressor. The lubricants are soluble with the refrigerant gas during compression and will dissolve refrigerant, lowering the operating viscosity of the lubricant. POE based synthetic refrigeration lubricants are hygroscopic, meaning they will dissolve moisture from the air.

Most R290 and R600a refrigeration systems utilise mineral oil based compressor lubricants that are completely soluble and miscible with the refrigerant. POE based refrigeration lubricants can offer some efficiency improvement in these systems due to lower solubility with the gas.

is through regular oil analysis. The test results verify whether or not the lubricant is suitable for use. Comparing the lubricant sample to an established trend line can indicate if a problem is occurring. Oil analysis results can help troubleshoot problems.

One of the key tests for the lubricant is the viscosity. It is typically measured at 40 deg C. The viscosity of the used oil can be compared with new oil. Care must be taken to remove dissolved refrigerant when comparing

oiL anaLysis Some refrigeration compressors are hermetically sealed and the oil is filled for the life in the compressor.

In non-hermetic compressors, the oil is changed periodically. The oil changes are commonly done on a predetermined interval, for example, the oil may be changed every year or every other year.

A way to determine oil drain interval

MetaL content tests Metals content is another test run on many used oil samples. The inductively coupled plasma (ICP) is the most commonly used instrument, and it gives metal content on a ppm level.

Typically, metal levels above 10 ppm that are not part of the lubricant additive formulation, are considered elevated and the source of contamination should be investigated.

particLe count Finally, particle count tests are sometimes run on used oil samples.

Most refrigeration oil filters can capture the particles greater than 10 microns.

When this number is above 18, the oil filter is typically at the end of its useful life and needs to be changed. A high particulate level may indicate that contamination or wear is occurring.

co2

Finally, CO2 is gaining popularity as a refrigerant in some grocery store applications due its low ozone depletion and global warming potential (GWP) properties. CO2 systems provide an additional challenge for the lubricant, because if any moisture is present, carbonic acid is readily formed.

Polyalphaolefin (PAO) based lubricants are often used in this application. PAOs are not miscible with CO2. They feature low pour points, around –54 deg C for 68 ISO products, which helps prevent freezing in the evaporator. They must be specially formu-lated with corrosion inhibitors to protect the system from carbonic acid attack.

indicative of a leak in the heat transfer system or contaminated lubricant.

The lubricant is normally changed if the water content is higher than the acceptable amount specified by the refrigeration system manufacturer.

in a nutsheLL The Karl Fisher method of water analysis is useful as it indicates the water content of the lubricant.

the used oil to the new oil viscosity.

Dissolved refrigerant will reduce the lubricant viscosity. Typically, a change in viscosity of more than 10 percent when comparing the degassed used oil sample with the new sample, indicates that the lubricant needs to be changed.

Water content test Another key test in refrigeration systems is water content. The Karl Fisher method of water analysis is useful as it indicates the water content of the lubricant at parts per million (ppm) levels. Most refrigeration lubricants are very dry, less than 50 ppm in most cases.

An elevated water level can be

There are many different types of lubricants and different types o f re f r i g e ra t i o n s y s t e m s u s e d in the food industry. It is impor-tant to make sure the lubricant meets all compressor lubrication requirements.

Lubricants should be specifi-cally designed for refrigeration systems by reputable companies that understand the application, and how the lubricant will interact with the refrigerant and the system components. It is also important when changing lubricants to make sure it is compatible with the refrigerant, the system and the previous lubricant. Finally, oil analysis is the best method to determine oil change intervals and to monitor the condition of the oil in use.

For more information, ENTER No: 0405

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20

Food Service & Hospitality

Food Safety:

Michael Lorenzo, Pasig, Philippines

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

P

oor sanitisation within the food establishment could lead to disease, illness or even death. This in turn would most probably lead to loss of customers, loss of reputation, lawsuits, fines and possible business closure.

Lack of proper sanitation procedures or tools can also result in failure to meet food safety regulations, legislation or inspections that in turn could cost the company its license or significant funds to rectify regulatory citations.

Associated Costs Costs associated with a food establishment’s sanitation policy & procedures include equipment, materials, training, and inspection fees. Special sanitation equipment may be required that must meet set standards established by state and local rules and regulations. Monitoring equipment must be on hand to ensure equipment compliance.

This may include thermometers, test strips and papers, and chemical indicator strips. Chemical sanitisers such as chlorine, iodine or quaternary ammonium compounds need to be purchased and maintained. In addition to equipment and materials, establishments must provide ongoing training to its employees on the proper sanitation procedures and pay for and comply with periodic inspections.

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

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

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

Food borne disease in a food establishment is easily transmitted by human contact. Infected persons handling food or food containers can easily contaminate food.

Personal hygiene and the sanitisation of items that food handlers touch is also an important sanitisation area to have a plan for.

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

Within a food service establishment, there are areas and tools that are more susceptible to bacterial growth. These items need attention to sanitisation. Examples of these types of tools or equipment are cleaning and trash equipment such as mops, towels, scrubbers and trash containers.

When To Sanitise The frequency of sanitising is an important component of an establishment’s food safety plan. Some items may need sanitation on a constant per use basis, whereas other equipment might need sanitising on a daily, weekly, monthly or even quarterly basis.

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

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

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However, if the equipment is being stored and used in a room at 41 deg F, that equipment can be sanitised every 24 hours. An established set of rules for the sanitisation of all equipment coming into contact with food should be documented and communicated to all food service personnel.

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

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

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

Volker Schumann, Hamburg, Germany

22

Food Service & Hospitality

Lack of proper sanitation procedures or tools can also result in failure to meet food safety regulations.

label for the appropriate solution. Physically, a surface must be clean in order to be sanitised. Equipment that is not clean cannot be sanitised therefore thorough cleaning prior to sanitisation is vital.

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

Chemicals should be used with water temper-atures between 75 and 120 deg F to be the most effective.

Higher temperatures should be avoided as the chemical’s effectiveness is lost with evaporation.

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

Tools For Food Handlers Using chemicals to sanitise equipment can be accomplished by either submerging the equipment in, or brushing, or spraying an appropriate sanitising solution on the equipment.

The solution must be an approved solution and the equipment must be exposed to the solution at a set temperature for a set time. These vary depending on the type of solution used. The most common sanitising chemicals used in the food service industry are Chlorine, Iodine and Quaternary Ammonium Compounds.

Typically, chlorine sanitisation requires exposure for seven seconds at a temperature of 100 deg F. There are some variations depending on pH factors. Solutions that contain Iodine are called iodophors.

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

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

Food establishments should read the manufac-turer’s

There are a variety of sanitisation tools available to food handlers including chemical concentration test papers and strips, alcohol wipes, thermo-labels and thermometers.

Also available are tools to confirm temperatures in dishwashers and ware washers. These types of tools may include thermometers or thermo labels.

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

Also available for use in sanitising thermometers are alcohol wipes. As thermometers are used in the cooking, testing and monitoring of food they must be sanitised between each use so as to avoid cross contamination.

Geared For Sanitisation Understanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers. Food establishments need to ensure that their food safety plans address sanitation with specific rules on what and when to sanitise.

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

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Food Service & Hospitality

Case-Study:

Freshness On The Move

Ensuring freshness and quality while transporting food products. By KJ Low, executive director, Swiss-Treats

S

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

This involves intricate storage and transportation at temperature controlled environment. A cold chain system is used by many food manufacturers to ensure safety and freshness of food. As different types of food require storage, handling and transportation at various temperatures, guidelines and quality control measures are employed.

Cool Factor For bakery and confectionary products, temperatures in the refrigerated delivery have to be consistent with the storage temperature of the warehouse the products were kept in. The selection of frozen items such as breads, buns, viennoseries and savouries need to be kept and transported at –18 deg C to –20 deg C. The freshly produced confectioneries, such as cakes and desserts must be maintained chilled at 4 deg C to 8 deg C. On the other hand, freshly produced bakery items like dark rye bread loaf and artisan German bread require air-conditioned room temperature of at least 24 deg C. The company utilises a fleet of customised refrigerated trucks from STVE, a subsidiary of Goldbell; with flexible compartments and air-conditioned vans to carry out its daily deliveries. The refrigerated trucks have two compartments to handle frozen and chilled items separately within the same vehicle. The vans are installed with air-conditioned units to carry the fresh products, as the tropical weather in Singapore could possibly compromise the freshness of the products.

Fresh Meat For meats, poultry and seafood, the Agri-Food and Veterinary Authority of Singapore (AVA) advises that

Food Service & Hospitality the transport container in which the meat product is to be transported must be equipped as to be capable of maintaining the meat product at a temperature of 4 deg C or below and with a core temperature not exceeding 7 deg C during transportation.

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

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

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

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

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

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

As temperature management is vital in transporting the food products, refrigerated vehicles require insulation, a high capacity refrigeration unit and fan, and an air delivery duct. The condition inside the refrigerated vehicle affects its ability to maintain desired temperatures during transport; the operations team should inspect the vehicle carefully before loading the products and look out for any damage to the walls and doors, that the door seals are in good condition and closes tightly, and also ensure that the air delivery chute is intact, refrigeration unit operates properly.

Safety & Quality Assurance Aside freshness, hygiene is also imperative to any food manufacturer. The refrigerated trucks and the air-conditioned vans are cleaned daily, alongside thorough sanitisation and cleaning once every week.

The repercussions if not executed properly are huge.

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

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

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

For more information, ENTER No: 0407

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28

Food Service & Hospitality Food presentation has become an ubiquitous part of the dining experience. Despite its emphasis as a visual art, food presentation plays a functional role by transmitting ideas and information.

By Sherlyne Yong

F

Plating Up AN

Thor, Flickr

IDEA

ood presentation is employed not just for aesthetic purposes, but to transmit information to the consumer as well. A plate is a canvas, and the dish is the chef’s way of telling a story. It conveys the sincerity gone into creating the dish, and even the philosophy of the restaurant itself.

When visiting a restaurant, customers are buying an experience, not just the food itself. Apart from taste, restaurants count on service, presentation, music, and dĂŠcor to create the perfect ambience. Plating is part of the toolset that restaurateurs use to create an experience for diners. It can be employed to appeal emotionally to the customer, by using themes to evoke various feelings.

There is a common saying that people eat with their eyes, and some even start salivating upon seeing pictures of beautifully presented food. Such physiological responses occur regardless of hunger states. It is the nature of humans to imagine how food would taste like, which is achieved by gleaning relevant information through our sense of sight.

Consumers use these visual cues to anticipate the taste of the food. It provides information pertaining to flavour intensity, texture, and freshness among others.

Sight is one of the first few senses to be activated, and has a direct influence on food intake as a result. Consumers create an initial evaluation based on visual information, which in turn affects the consumption of the dish thereafter. Due to our natural propensity for imagination, a successfully plated dish has the capabilities of inducing cravings and increasing appetites.

An Ambient Effect Food presentation is often in tandem with a restaurant’s overall concept. They have a story to share, and they do it with food presentation as an ambient effect. The way food is served contributes to the overall atmosphere of the dining place. For instance, factors such as the types of crockery used and portion sizes could help create a specific experience the restaurant has in mind, and evoke a particular set of feelings in return.

Singaporean French restaurant, Cocotte, is one such example. With the main concept of communal dining, the restaurant serves traditional French fare on wooden trays and in iron cast casseroles and pans. Not only does this bring to mind a slow cooked meal in the French countryside, the group portions also cultivate a sense of bonhomie found at shared dinner tables. Their particular brand of food presentation creates a rustic feel, and conjures the accompanying image

Food Service & Hospitality

29

Geoff Peters, Vancouver, Canada

of using only the freshest produce, as typically perceived in that setting.

A study conducted by the Department of Psychology at the University of Georgia has shown the influence of ambience on eating habits. A dish that matches the setting of the restaurant has been shown to be more authentic, as demonstrated in a study where meals were rated as more ‘Italian’ when a typical Italian atmosphere was created. The same study also saw an increase in the consumption of dessert, which has a strong association with Italian cuisine. It only serves to show that the ambient factors, which include food presentation, have an impact on consumer expectations and perceptions.

Presenting QUAlity With plating being the norm in mid- to high-range restaurants, consumers have now associated food presentation as an indicator of quality. The lack of plating would affect the impression one has on the dish, and vice versa. This is known as the halo effect, whereby a positive quality is seen to exist in other unrelated areas as well. In this case, consumers might perceive beautiful dishes to be great tasting, by transferring its aesthetic allure over to the area of taste, even though both are technically unrelated.

At the same time, quality is perceived when consumers believe that effort has been put into plating the dish. It is seen as the chef’s way of displaying a sense of pride in his/her work, and implies that effort has been put into making the dish. Not only does this convey sincerity, the halo effect again suggests that effort has been placed into areas such as the freshness of ingredients. This would result in an increased liking for the dish even before it is tasted.

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Consequently, it is important for consumers to perceive the meal as being meticulously prepared. To further this notion, restaurants have to ensure that stray fingerprints are wiped off plates, individual food items are not plopped on carelessly, and that sauces are not dribbled in excessive amounts.

Restaurants can also play with textures when plating up a dish. A variety showcases a chef’s expertise in pairing different ingredients together, and sometimes highlights the cooking method as well. For example, mashed potato when piped shows off its smooth creaminess, while a seared piece of tuna displays a good control of heat and timing with its golden brown crust.

Tom Thai, New York, US

30

Food Service & Hospitality

Increasing Attractiveness A dish is deemed as attractive when it incorporates balance, neatness and variety. It catches attention with colours and layouts that provide a focus, and a balanced plate presents a form of neatness that affects liking for the food.

A visually stimulating dish significantly increases the release of dopamine in our brains, and is directly correlated to feelings of pleasure and the desire for food. A study conducted by the Montclaire State University discovered that neatness induced liking. Participants in the study felt that neatly placed hummus tasted better than an exact same portion that was placed haphazardly.

Colours play an important role in food presentation, as consumers use it as a clue to predict tastes. For instance, orange juice was deemed sweeter when it was orangeyyellow, as opposed to a lighter yellow shade. Vegetables and fruits that are brighter are thought to be fresher, which is partly why most chefs blanch their vegetables to retain its pigment. The colours of ingredients should also be considered when creating a dish, as a plate of uniform colours would be much less enticing. However, garnishing can be employed to add a splash of colour to an otherwise boring plate.

Another point to take note is the colour of plates. Most places prefer white plates as it provides a clean background that complements all colours. This is especially pertinent when the goal is to make the colours stand out. For instance, a tomato may not look as enticing when placed on a brown plate due to the lack of contrast. Coffee is also perceived as mild when in a blue pot, and ‘aromatic and strong’ when in a red pot.

There should also be a focus on the plate, just as how an art piece has a main subject. The other items on the plate are merely supporting elements that complement the main piece. Focus can be created by placing main ingredients in key locations on the plate, by utlising framing tips used in photography, such as the rule of thirds. Instead of filling the entire plate, there should be sufficient space on the plate to prevent the feeling of overcrowding. Stacking, such as placing a fillet atop a bed of potatoes, creates neatness and focus at

the same time. People are immediately drawn to the focus in the middle of the plate.

Safety & Accessibility Eating is by nature a very instinctive activity. Visual cues, which are most often colour and texture, are relied on to determine the edibility of the food. Most people have a specific construct of how certain foods should look like and taste like, as part of a defensive mechanism. Foods that do not match our constructs are then perceived as potentially harmful and inedible. For instance, consumers would shy away from a yellowish piece of vegetable, or a piece of meat that looks too mushy.

At the same time, messiness is associated with a greater perception of food contamination. This arises out of the impression that care was not put into preparing the food.

Additional thoughts that go into food presentation include accessibility and ergonomics. Restaurants aim to provide a seamless experience to customers. This comprises the shapes of plates and the various accompaniments such as sauces and garnishes. Odd shaped plates should not be used if there is a lack of table space. Similarly, chefs should refrain from dribbling sauces on the rims of plates as it hinders hand movements.

Most importantly though, it should be noted in plating, food is essentially what it is – meant to be eaten. Any accompanying garnishes or cream should not be there purely for decorative purposes. Instead, it should complement the overall dish in terms of flavour as well as looks.

Despite being termed as an art, food presentation goes beyond the aesthetics. Instead, it is a functional tool that relies heavily on visual cues to transmit information ranging from company philosophy and values, to the palatability and edibility of ingredients. In return, the impact of the conveyed message is moderated by factors such as the choice of plates, meal layouts, and the colours and textures of ingredients.

For more information, ENTER No: 0408

Food Service & Hospitality

31

An Eye ForTaste

APFI: What is the role of food presentation to you? What functions do you think it has?

Bertrand Cheo (BC): Food presentation is as equally important as the taste of the dish and the type of ingredients used to cook the dishes, the reason being that we first use our eyes to see. I strongly believe nobody will want to eat something that is unpleasant to the sight.

What do you find most important when plating a dish?

I would say the time taken for different ingredients to be ready and passed from the chef to plate is very important, as each unique ingredient we use has its own texture, and is cooked with different techniques.

What do you think is the most challenging part in presenting a dish?

I think the most challenging part would be the design of the presentation. Before we put a dish on the menu, or even plan the entire menu, we would first think about the taste, texture, colour contrast and so on. When that has been sorted out, we would have to either sketch it out, or present the dish on the plate and do a food tasting.

Which cuisine is the hardest to plate?

This would depend on the chef who is planning for the menu.

Every cuisine has its own complications. The finer the dish is, the harder it is to plate.

Is there a particular ingredient or type of dish that is the most difficult to present?

As the saying goes, nothing is impossible. We have to constantly create magic. We are just like make-up artists, and we have to beautify the produce to its maximum.

With years of experience at numerous hotels and restaurants under his belt, culinary consultant and chef Bertrand Cheo shares his insights on plating the perfect dish.

By Sherlyne Yong

What aspects do you think consumers look out for most when viewing a dish?

As a consumer myself, I would say it is quality. From my personal opinion, what you buy is what you get, and the same applies to where you dine. No doubt, the second thing that I look for is presentation.

What are the trends that you foresee in food presentation?

Food trends or scenes in the world are always changing. What I foresee in the future is something that is simple and clean.

For more information, ENTER No: 0409

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Food Service & Hospitality

Product Highlights

Amocan: Halal Premium Curry Chicken

Sing Pav apore FHAillion 201 2 Boo

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Amocan is a brand of quality canned food and beverage products.

Manufactured in Singapore, its premium curry chicken, is a Halal and healthier choice product.

It is 25 percent lower in sodium and saturated fat as compared to regular canned and processed eat.

The product provides convenience for the consumer with its easy open-end packaging that allows consumption anywhere, anytime. It can be served with roti prata, bread, noodle or rice.

P410

Enquiry No.

Sing Pav apore FHAillion 201 2 Boo

Chee Seng Oil: Pure Sesame Oil

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Chinatown Food: Healthier Rice Balls Chinatown Food, known for its glutinous rice balls, has made the Asian dessert healthier. The manufacturer has come up with a solution on removing the hydrogenated fats from the dough, and uses canola oil in its place. This is done without compromising on the flavour and texture of the rice balls.

The glutinous rice balls are available with various flavours for its fillings, such as black sesame, white sesame, peanut, red bean, and yam paste.

P412

Enquiry No.

Sing Pav apore FHAillion 201 2 Boo th N

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Double Pagoda pure sesame oil comes in 150 ml and 250 ml pack sizes. The brand has unveiled an updated packaging, giving a clear identity of its brand and product. This is enhanced by a bottle that gives a better grip, and a cap that features a non-drip design, allowing the oil to be poured out smoother and cleaner.

The improved packaging reflects the company’s commitment to using specially selected natural, high quality sesame seeds. The seeds are carefully roasted and mechanically cold-pressed, resulting in a fragrant sesame oil that meets with International Codex Standards. Sesame is cholesterol free and high in monounsaturated fatty acid and polyunsaturated fatty acid.

The oil can be used for marinating and seasoning as well as flavour enhancing for that exotic oriental taste.

Enquiry No.

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Chuen Cheong Food: Sauces & Condiments The ‘Tiger Brand’ by Chuen Cheong Food Industries, produces wide range of soya sauce & condiments.

The products include light/ dark soya sauce, chilli sauce, sweet sauce, vinegar, salted soya beans, oyster sauce, and tomato sauce.

Using traditional method, the soya sauce is naturally fermented for six months. The soya sauce ensures that the natural fragrance of soya sauce can withstand the different cooking styles, unlocking and delivering the flavours of the dish.

The products are distributed in Singapore and exported to various countries in South East Asia and Europe.

Enquiry No.

P413

Food Service & Hospitality

Product Highlights Sing Pav apore FHAillion 201 2 Boo th N

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ellAZiQ: Halal Pate

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Ellaziq, a Halal food specialist has produced a Halal pate product series, under the ‘ElDina’ brand. The range features six different flavours, which are duck liver, butter chicken, caramelised onion and soy turkey, olive salmon, sundried tomato prawn, and black pepper crab.

The pate is packed in convenience portion size of 20 grm each, in an aluminium foil packaging with easy-peel lid. The product is especially formulated as a shelf stable item, which means the pate can be enjoyed anytime and anywhere. The product is suitable for convenience store & supermarket retail. It also meets the hotel and airline requirement needs of convenience, easeof-use, and single-serve pack size.

P414

EnquIry no.

Kee Song gRouP: CHiCken WitH added nutrients

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KSe: multiFunCtiOn steam COOker KSE MFSC12MP, is a multi-function steam cooker model in the company’s MFSCs series. The multi-function steam cooker is said to be versatile cookers, and can perform vacuum, pressurised cooking, direct steam injection and jacket steam heating.

The cooker is equipped with a set of high speed chopper blade and mixing baffle rotating at counter directions, allowing for better mixing and homogenising of the product.

Processing time is also reduced, for example, the time taken for analogue cheese is cut down from 30 to 10 minutes, and ramen soup base is reduced from 16 to just 2 hours.

P416

EnquIry no.

Sing Pav apore FHAillion 201 2 Boo th N

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Kee Song Brothers Poultry has delivered poultry fed with added nutrients, enabling the chickens to grow healthier. The company’s Sakura chicken, has lactobacillus added to the feed, a bacteria known to benefit the human digestive system.

The poultry meat is said to have less fat, and maintains moist texture.

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

EnquIry no.

P415

Sing Pav apore FHAillion 201 2 Boo th N

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leo SAtAY: FresH & FrOZen satay Leo Satay Foodstuff Manufacture (Leo Kee) is a company dealing with satay (meat skewers) manufacturing within Singapore. The company specialises in producing a range of satay, including chicken, pork, mutton and beef, as well as Japanese yakitori and satay sauces.

Its fresh and frozen satays are distributed to major supermarkets, hotels, resorts and other F&B sectors in Singapore. The company also engages in contract manufacturing for customers in Middle East, Hong Kong, China, Thailand and other parts of Asia. It aims to export its products across Europe, Middle East and other countries in the west.

EnquIry no.

P417

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Food Service & Hospitality

Product Highlights

Sing Pav apore FHAillion 201 2 Boo th N

nAtuRe’S Field: maCadamia nuts

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Macadamias are a snack food that garners appeal for flavour and crunchy texture. It is also full of goodness and a pack of nature’s Field macadamia nuts can be a boost for a well-balanced diet.

The company has also produced the abalone flavoured macadamia, and other flavours from savoury-wasabi, lightly salted to sweet ones like honey roasted.

The premium macadamia nuts are imported from Australia and South Africa and processed with natural flavours. The nuts are low in salt and sugar content, and by adding only natural flavours, the result is a healthy snack at all times.

The product is available in retail packs and bulk bags.

P418

EnquIry no.

Sing Pav apore FHAillion 201 2 Boo th N

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SingAPoRe Food induStRieS: ready autHentiC Cuisine Singapore Food Industries, a SATS Group company, presents Singourmet, which offers authentic Singapore cuisine in the form of simple pastes.

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

SiAng Poh wAng: JaPanese mOCHi

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Siang Poh Wang produces fresh mochi locally in Singapore. The mochi is available in six flavours, yam, red bean, peanut, sesame, green tea a n d d u r i a n . Th e snack is suitable for serving at gatherings and parties.

EnquIry no.

P420

EnquIry no.

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win win Food: POtatO CraCker This snack is one of Win Win Food Singapore’s best selling products. Made from potatoes, the crackers are baked, not fried, contain no trans fat and is said to be cholesterol free.

With three flavours to choose from – BBq, tomato, vegetable – these potato nibbles can be enjoyed by the young and old.

EnquIry no.

P421

Enquiry Number

1167

Singapore Pavillion

@

Since 1978

H

aving been in the food business for 21 years, Chinatown Food is well known for its Asian convenience foods, such as glutinous rice balls and ‘roti prata’ (flour based Indian pancake). APFI speaks to Sunny Koh, the company’s MD, and chairman of the Singapore Manufacturers’ Federation (SMa), to gain more insight into the challenges and developments within the industry.

souRCe FoR tHe best Quality in taste is one of the reasons the company reassures itself of being at the forefront of competition, and key to this is the sourcing of ingredients that are of a trusted quality.

In ensuring the quality and integrity of the ingredients, the company has stayed on with many suppliers since day

Quality Above All The assurance of product quality and safety in production is key to building trust with customers. By Tjut Rostina

one. “We do not change supplier because of slight price difference. We always work together for long term, and they know what we want, and we know what they can supply,” says Mr Koh. The ingredients are provided for according to conditions dictated by the company to ensure that the raw materials are in good condition. For example, peanuts are pre-cleaned and delivered to the manufacturer in vacuum packs, to ensure better hygiene and an extended shelf life of the ingredient.

This is as compared to delivering the peanuts in the normal bag.

Mr Koh says that while the products are not the cheapest in the market, he always tells customers that it is a ‘No Nightmare’ product, which would ensure saleability and quality assurance. “If you can ensure that it promises quality and food safety for the family, I believe consumers would be willing to pay a little bit more,” he adds.

LooK to asia When it comes to distribution networks for Asian foods, investing in the export of products within the region would

Nature's Field '12- 3 REVISED.pdf 1 02-04-12 7:07:27 PM

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prove to be more fruitful. As the food culture in the region is similar, and with a larger ethnic population as compared to the west, manufacturers would be able to reach out to more interested consumers.

This is made even more possible in the last few years, with changes within the industry such as the growing affluence and the signing of Free Trade Agreements between the ASEAN members and also between Singapore and China.

*Honey Roasted *Lightly Salted *Abalone

Now available in

Labelling Requirements One of the challenges facing manufacturers of pre-packed food today is the compliance to different labelling requirements for different countries. Each country’s requirements specify how a particular ingredient should be labelled. For example, while the US accepts the term ‘modified starch’, Canada would need a more detailed breakdown description of the modified starch.

As such, Mr Koh advises that the labels should be designed in such a way that the cost of changing the labels are minimised. While it is always attractive to use a special effect on labels, it would mean an increase in costs when there is a need to change the packaging according to the different regulatory authorities. To counter this, it is best to keep the fonts on the label to one colour, preferably black.

This would ensure minimum cost and also increased changeover speed.

Currently, Singapore manufacturers are also urging the Singapore authorities to align themselves with more of the foreign regulatory authorities, so that packaging made for Singapore consumers can also be used for exports.

However, at the end of the day, it is impossible to have a label that would be ideal for use in all countries.

611 Geylang Road Singapore 389550 Email: emily@jjw.com.sg Tel: +65 6443 8221 Fax: +65 6443 0150

For Formore moreinformation, information, ENTER ENTERNo: No:0412 0421

Enquiry Number

In an effort to ease the introduction of Singapore products to retailers and for export, the ‘Working-In-Partnership’ programme was established.

Based on experience, retailers would usually take a cautious approach towards ordering large quantities of a new product. With the programme, Singapore manufacturers can consolidate their products for a single shipment directly to the retailer. The strategy for this is to provide a variety of products to be showcased on one single platform, and could also be done for events, such as the ‘Tasty Singapore Food Fair’, which takes place in other countries.

“This year we’re going to our third Tasty Singapore event in Thailand. So yes, I’m looking at duplicating this model to the retailers in Shanghai (China) and Taiwan,” says Mr Koh, “If there is room to do more activities, there will be more opportunities to introduce the products.”

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Beyond Borders

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Food Service & Hospitality Singapore Pavillion

@

Chye Choon Foods

Since 1978

Standards

As Ingredients For Growth

S

ingapore’s international renown as a food ‘paradise’ is supported not only by the interests and cultural history of its population, but also as a stage for one of the fastest growing sectors in the local economy: the food manufacturing industry.

This industrial sector has contributed close to S$3 billion (US$2.37 billion) in export volume, made up of more than 850 companies, and employed in excess of 26,000 workers.

Supporting industries such as tourism and logistics have been seen as further boosts to the potential of the food manufacturing industries, with tourist spending close to S$22 billion in 2011, and 37 percent year-on-year growth for the hospitality and entertainment sectors.

But, as the needs of international consumers evolve in the face of increasing affluence and knowledge,

There is a growing need to stay ahead and stand shoulder-to-shoulder with other developed economies. To do this, one of the key requirements is the adoption of international standards and certifications. Written

by Priscilla Wong for SPRING Singapore

there is a growing need to stay ahead and stand shoulder-to-shoulder with other developed economies in this industry. One of the key requirements is the adoption of internationally recognised standards and certifications by food manufacturers.

adoPtIon oF InternatIonaL StandardS Through government initiatives such as Free Trade Agreements (FTAs), local food manufacturers have enjoyed a comparatively smooth export route by lowering or removing trade barriers. The ASEANChina FTA (ACFTA), made between China and the six ASEAN country members such as Singapore, Malaysia, Thailand, Indonesia, Brunei and the Philippines, have paved food-based trade exports to close to S$250 billion. Other ASEAN members, such as Vietnam, Laos,

Singapore Pav i l l i o n Cambodia and Myanmar, are expected to join the scene by 2015.

Food manufacturers in Singapore have free access to assistance from organisations to stay competitive.

Assistance programmes have included co-operation with the Singapore Manufacturers’ Federation and the Singapore Food Manufacturers Association to boost widespread adoption of globally recognised standards such as the ISO 22000, and the Hazard Analysis and Critical Control Points (HACCP). These standards are globally accepted as marks of certified safe and quality products.

Food manufacturers like Chye Choon Food, a manufacturer of rice and pasta products, realised early on the implications of globally accepted standards. As the Singapore market is fairly limited, the only other way to grow its numbers is to look beyond the local market and invest resources into regional markets, said Jimmy Soh, the company’s MD. He shared that in reaching the overseas markets, the requirement for their products to be certified have been requested by various partners, in different regional markets. “So the need to get certified grew from answering the government’s call, to simply making business sense and giving ourselves more opportunities. Otherwise, it would be tough work in trying to convince other markets of the product quality we are providing,” said Mr Soh.

Get To Know The Standards The most commonly known certifications in food safety and manufacturing are the ISO 22000 and the Hazard Analysis and Critical Control Point (HACCP) standards. The ISO 22000, governed by the International Organization for Standardization, is an international standard that covers food safety management system requirements, with the concept of ‘from farm to fork’.

ISO 22000 The stringent criteria for attaining ISO 22000 includes ensuring that critical factors of the food production and manufacturing chain has put in place verifiable processes, including documented communication, tested system management, control of food safety hazards through pre-requisite programmes, and the continual improvement of the food safety management system.

This certification is relevant to any business in the food industry, including manufacturers of food handling equipment, packaging material, additives and other accompanying consumables.

HACCP The HACCP standard was developed to control food

hazards in production and manufacturing processes.

The objective is to ensure the production of safe foods for human consumption. Within the Singapore food industry, more than 400 of the local food manufacturers and producers with export trade plans have attained the certification.

It covers process flows such as: • Cleaning and sanitation (including criteria of the person-in-charge) • Waste management (to be managed in processes that avoid contamination to the end products) • Maintenance procedures and schedules for all equipment, fittings and work areas • Transportation of food under appropriate conditions to prevent contamination and deterioration • Pest control programmes, which include the use of any chemical, physical or biological agents One such adopter of the HACCP standard is Seagift Food, which distributes frozen seafood products. Close to 90 percent of its products are distributed to hotels, restaurants and wholesalers in Singapore, while the others are sold at local supermarkets.

Lee Kiow Seng, the company’s director shared a food poisoning incident at a client’s restaurant, which drove home the importance of attaining internationally accepted standards. “After investigating all its suppliers (and getting the test report), the restaurant realised that the contaminated food was not from us. When the restaurant learnt that Seagift was in fact a HACCPcertified distributor, it started ordering more food products from us for its outlets,” said Mr Lee. Mr Soh adds: “Fortunately, many of us in the industry are motivated to give the best we can, as we also see the potential in adoption of international certifications. As such, it is fairly easy to convince industry members of the importance of standards such as HACCP and ISO 22000.”

For Formore moreinformation, information, ENTER ENTERNo: No:0412 0422

FHA 2012

39

Luncheon Chicken Ad final.pdf

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Since

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San Food specialises in producing a wide range of wholesome satay, including chicken, mutton and beef satay, as well as Japanese Yakitori and satay sauces.

Major supermarkets • hotels • resorts • other F&B sectors

Visit

Since

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Us At

1978

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6 L 1H -01 San Food Industries Pte Ltd

PAN OCEAN

CLOSER

Part of Pan Ocean’s 3PL Solution

Pan Ocean offers specialised cold supply chain solution to local and overseas food manufacturers and exporters who have yet to appoint local distributors.

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Pan Ocean Group of Companies 7 Fan Yoong Road Singapore 629785 Tel: (65) 6266 3320 Fax: (65) 6266 3371 Email: transport@panocean.com.sg

Us At

1978

6 L 1H -01

1172

CUSTOMERS

COLD & SUPPLY CHAIN

Enquiry Number

BRINGS

Enquiry Number

Blk 3017 #06-01Bedok North Street 5 Gourmet East Kitchen Singapore 486121 Tel: (65) 6443 2869 • Fax: (65) 6441 8980 • Email: alan@sanfood.com.sg Website: www.sanfood.com.sg

Enquiry Number

1161

Enquiry Number

1166

Since

1174

6L1 BOOT

Enquiry Number

Visit Us At

H 1978

-04

Pantone 485C Y=95 M=95

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Since

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(65) 6773 6209 (65) 6774 2010 sales@halifa-bobo.com www.facebook.com/bobofishball

1157

257 Pandan Loop Singapore 128434

Enquiry Number

HA LI FA PTE LTD Tel: Fax: Email:

www.halifa-bobo.com

1978

6L2H -01

Wholesale and Retail of Fish & Seafood Series: Fresh or Cooked or Fried Fish Ball & Fish Cake, Frozen Fish Meat, Ngoh Hiang, Wan Tan, Fish Dumpling, Prawn Roll, Fuzhou Fish Ball, Crab Ball, Prawn Ball, Cuttlefish Ball, Vegetable Ball, Cheese Tofu, Seafood Tofu, Thai Fish Cake and many more Chicken Series: Chicken Sausages, Chicken Hams, Chicken Meat Balls, Chicken Cheese Meat Ball and many more

Us At

Singapore Pavillion

@

LISTING Since 1978

EXHIBITORS AMOY CANNING CORPORATION (SINGAPORE) LTD Booth No: 6H1-02 Tel: +65 6261 2311 Contact: Mr Alex Chong ASIA FARM F&B PTE LTD Booth No: 6L1-07 Tel: +65 6852 1535 Contact: Mr Wong Loke Hsien AUSTASIA FOOD PTE LTD Booth No: 6J1-01 Tel: +65 6396 3323 Contact: Ms Fenita Agus/Victor Seng BAN TECK HAN ENTERPRISE CO PTE LTD Booth No: 6M1-09 Tel: +65 6482 8888 Contact: Ms Lily Tan BIBI&BABA PTE LTD Booth No: 6K2-05 Tel: +65 6271 9248 Contact: Mr Quek Chin Tiong/ Ms Helen Quek CHEE SENG OIL FACTORY PTE LTD Booth No: 6K1-09 Tel: +65 6284 1062 Contact: Mr Lim Kay Kheng CHINATOWN FOOD CORPORATION PTE LTD Booth No: 6J1-12 Tel: +65 6382 0500 Contact: Mr Sunny Koh CHUEN CHEONG FOOD INDUSTRIES (PTE) LTD Booth No: 6L1-04 Tel: +65 6285 1501 Contact: Mr Ang Wei Kok CHYE CHOON FOODS PRIVATE LIMITED Booth No: 6K2-03 Tel: +65 6283 5470 Contact: Mr Jimmy Soh/Alan Tai

DASHMESH SINGAPORE PTE LTD Booth No: 6H1-01 Tel: +65 6272 9921 Contact: Mr Jason Lam DESIGN PACKAGING CONCEPT PTE LTD Booth No: 6H1-04 Tel: +65 6744 9918 Contact: Ms Ginger Foo EASY MIX PTE LTD Booth No: 6L2-11 Tel: +65 6570 6866 Contact: Mdm Fann Tan Yu Fang/ Patrick Tay EGOKORO TRADING PTE LTD Booth No: 6H2-06 Tel: +65 6566 7128 Contact: Mr Edmund Tan ELLAZIQ PTE LTD Booth No: 6L2-04 Tel: +65 6572 9204 Contact: Ms Angela Goh/Fiona Zheng GAN HUP LEE (1999) PTE LTD Booth No: 6L2-07 Tel: +65 6741 2626 Contact: Mr Gan Boon Poh/Julia Chan HA LI FA PTE LTD Booth No: 6L2-01 Tel: +65 6773 6209 Contact: Mr Randall Ang Ghim Hui HAI’S PTE LTD Booth No: 6K1-01 Tel: +65 6752 8588 Contact: Ms Shirley Phua HOME’S FAVOURITE PTE LTD Booth No: 6K2-09 Tel: +65 6272 2028 Contact: Mr Jason Lee JAL INNOVATION (SINGAPORE) PTE LTD Booth No: 6J2-09 Tel: +65 8368 0800 Contact: Mr Andre Han JJ WELLNESS FOOD PRODUCTS PTE LTD Booth No: 6L1-03 Tel: +65 6443 8221 Contact: Ms Jasmine Gan JUMAIN SATAYSFACTION PTE LTD Booth No: 6L2-03 Tel: +6562457885 Contact: Ms Samsiah binte Suliman/ Norsiah

KEE SONG BROTHERS POULTRY INDUSTRIES PTE LTD Booth No: 6H2-01 Tel: +65 6289 4933 Contact: Mr Sim Ah Soon KEN HONG SENG TAT KEE TRADING Booth No: 6L2-14 Tel: +65 6755 5733 Contact: Mr Jason Yong/June KEN KEN FOOD MFG PTE LTD Booth No: 6J1-09 Contact: Ms Annie Tay Tel: +65 6758 5955 KONG GUAN DUMPLING/ PAU MFR PTE LTD Booth No: 6L2-05 Tel: +65 6776 6688 Contact: Mr Davis Goh LACTO ASIA PTE LTD (CHEESE DIVISION) Booth No: 6L1-08 Tel: +65 6286 1360 Contact: Mr Iizuka Masayuki/ Ms Sandy Low LAM KEE FISHERIES PTE LTD Booth No: 6H2-12 Tel: +65 6288 0222 Contact: Mr Chew Kim Koon/Sunny Wong LEO SATAY FOODSTUFF MANUFACTURE Booth No: 6L1-01 Tel: +65 6443 2869 Contact: Mr Raymond Leo LION CITY DISTRIBUTIONS PTE LTD Booth No: 6L1-11 Tel: +65 6854 2775 Contact: Mr Kelvis Teow/Asmine Lim LITAT IMPORT & EXPORT PTE LTD (MFG) Booth No: 6K1-12 Tel: +656792 0555 Contact: Mr Charles Chua MS VENTURE PTE LTD Booth No: 6H1-07 Tel: +65 62922 888 Contact: Ms Carine Tay NATURAL FRUITS & DRINKS PTE LTD Booth No: 6L1-12 Tel: +65 6756 1711 Contact: Ms Cindy Chan OPTIMA-DARIBELL PTE LTD Booth No: 6H1-03 Tel: +65 6741 0638 Contact: Mr Budhi Y Gozali

Singapore FHA Food Service Pav i l l i&oHospitality n 2012 OWL INTERNATIONAL PTE LTD Booth No: 6K1-07 Tel: +65 6268 8100 Contact: Mr Richmond Te Yan Ming POLAR PUFFS & CAKES PTE LTD Booth No: 6L1-02 Tel: +65 6269 5877 Contact: Mr Calvin Chan PRIMA FOOD PTE LTD Booth No: 6K2-12 Tel: +65 6277 6849 Contact: Ms Sharon Theng PURE EDDICTION Booth No: 6H2-05 Tel: +65 6746 2747 Contact: Mr Chong Jin Siew RADHA EXPORTS PTE LTD Booth No: 6L2-10 Tel: +65 6220 2777 Contact: Mr Deepak Anandani/ Lakshmi Swrminathan S.E.A. TRADING CO PTE LTD Booth No: 6H2-09 +65 6261 3227 Contact: Ms Jacqui SEAH’S SPICES FOOD INDUSTRIES PTE LTD Booth No: 6H2-14 Tel: +65 6759 9551 Contact: Ms Seah Yin Fen SENG HUA HNG FOODSTUFF PTE LTD Booth No: 6H1-12 Tel: +65 6383 3388 Contact: Ms Jennifer Deleon SIANG POH WANG FOOD INDUSTRIES PTE LTD Booth No: 6L1-01 Tel: +65 6266 1156 Contact: Mr Lau Swee Khim

SIN MUI HENG FOOD INDUSTRIES PTE LTD Booth No: 6M1-01 Tel: +65 6442 7677 Contact: Mr Johnson Tay SONOMA ENTERPRISE PTE LTD Booth No: 6H1-13 Tel: +65 6791 6828 Contact: Ms Li Yueling SPECTRUM INGREDIENTS PTE LTD Booth No: 6H1-08 Tel: +65 6474 6491 Contact: Dr Kenneth C Davis/ Ms Kamariah SRI VINAYAKA EXPORTS PTE LTD Booth No: 6J2-03 Tel: +65 6466 9937 Contact: Mr J Manickam/ Dinesh Matthew A SUNFRESH SINGAPORE PTE LTD Booth No: 6H2-07 Tel: +65 6268 7254 Contact: Mr Andrew Webster/ Ms Eva Chow SUPER CONTINENTAL PTE LTD Booth No: 6J2-07 Contact: Mr V Joseph Tel: +65 6897 8188 Ext 130 T & T GOURMET CUISINE PTE LTD Booth No: 6J2-01 Tel: +65 6880 9829 Contact: Ms Tjioe Ka In TAI HUA FOOD INDUSTRIES PTE LTD Booth No: 6K2-01 Tel: +65 6265 9911 Contact: Mr Thomas Pek/Lily Yeo

TOH THYE SAN FARM Booth No: 6H2-03 Tel: +65 6386 9300 Contact: Mr Alex Toh TRI GATEWAY EXPORTS Booth No: 6M1-05 Tel: +65 6348 1956 Contact: Mr Lachman U Babani UNIFOOD INTERNATIONAL (S) PTE LTD Booth No: 6K2-07 Tel: +65 6841 3855 Contact: Mr Loh Jwee Poh/Nicole Li U SAY MARKETING PTE LTD Booth No: 6L1-13 Tel: +65 6570 5033 Contact: Mr Low Say Eam VISMARK FOOD INDUSTRIES Booth No: 6M1-01 Tel: +65 6552 2161 Contact: Mr Steve Tan WANIN INDUSTRIES PTE LTD Booth No: 6K1-05 Tel: +65 6253 5888 Ext 205 Contact: Mr Raymond Ker WIN WIN FOOD SINGAPORE PTE LTD Booth No: 6M1-03 Tel: +65 6257 2008 Contact: Mr Bernard Lee ZUZEN PTE LTD Booth No: 6L2-08 Tel: +65 6562 5332 Contact: Ms Yvonne Tan

WINE EXHIBITORS

TEE YIH JIA FOOD MANUFACTURING PTE LTD Booth No: 6J2-12 Tel: +65 6880 9858 Contact: Ms Angeline Guat

FAR EAST DISTILLERS PTE LTD Booth No: 5F3-12 Tel: +65 6261 5656 Contact: Ms Cherie Lee

TEO SOON SENG PTE LTD Booth No: 6J1-07 Tel: +65 6273 9811 Contact: Mr Johnny Lim

JC WINE & SPIRITS PTE LTD Booth No: 5F3-01 Tel: +65 6547 8090 Contact: Mr Johnny See

SIN HWA DEE FOODSTUFF INDUSTRIES PTE LTD Booth No: 6J2-05 Tel: +65 6755 2262 Contact: Ms Claire Chng/ Angita Suhardi

THAI SING FOODSTUFFS INDUSTRY PTE LTD Booth No: 6H1-11 Tel: +65 6755 2166 Contact: Mr Richard Lai/Angela Chin

MAKOTO-YA (S) PTE LTD Booth No: 5F3-14 Tel: +65 6741 3511 Contact: Mr Tommy Ng

SIN LI HIN FROZEN FOOD PTE LTD Booth No: 6K1-03 Tel: +65 6755 3773 Contact: Ms Jean Chok

THE DESSERT EMPIRE PTE LTD Booth No: 6J1-03 Tel: +65 6285 3124/205 Contact: Ms Lynette Tan

SIMILATE PTE LTD Booth No: 6J1-05 Tel: +65 6273 9811 Contact: Ms Winnie Ng

TRUE HERITAGE BREW SINGAPORE PTE LTD Booth No: 5F3-04 Tel: +65 6223 2282 Contact: Mr Chow/Nicole Chua

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

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

ENTER INFORMATION CARD NUMBERS (Refer to Advertising Index for Advertisers’ enquiry numbers)

Type of products we need to purchase IN the next 6 months ❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & Applications

Reader Information ✔ Tick one box only ❑

MAIN COMPANY'S ACTIVITY

❑ 84 Food/Beverage Manufacturer ❑ 81 Ingredients & Additives Supply ❑ 72 Manufacturer/Distributor of Process- ❑ 85 Storage Handling & Distribution ing Machinery and Equipment ❑ 80 Raw Material Supply ❑ 30 Manufacturer/Distributor of ❑ 88 Distributors and Retailers of

Packaging Machinery and Materials

Food Products

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

✔ Tick one box only ❑ MAIN INDUSTRY SECTOR

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

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

❑ 13 Cereals & Cereal Preparation ❑ 14 Multiple Edible Products

& Preparations

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

✔ Tick one box only ❑ MY JOB FUNCTION IS

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

2 ❑ 10-49

3 ❑ 50-99

4 ❑ 100-299

5 ❑ 300-499

6 ❑ 500 or more

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Visit

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Enquiry Number

1162

6J1H -12

Glutinous Rice Ball

Potato Cheese Stick

Potato Cake

Roti Prata

Vegetable Nest

Chinatown Food Corporation Pte Ltd 中华食品厂有限公司

No. 1 Senoko Road #04/05-00 Annex Building Singapore 758134 Tel: (65) 6382 0500 • Fax: (65) 6382 0600 • Email: chinatownfood@pacific.net.sg

Yam Cocoon

Golden Sesame Ball Join us Chinatown Food

www.chinatownfood.com.sg

Visit

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