APFI June 2013

VISIT US AT PROPAK ASIA FROM JUNE 12-15, 2013 AT BOOTH EE25

JUNE 2013

GETTING SLIMMER WITHOUT GOING THINNER LOW-CARB BEERS ARE MAKING A SPLASH IN THE MARKET

ALSO INSIDE GOING WITHOUT THE PISTON p 34

THE FOOD TO HEALTHY AGEING

A TRACE OF QUALITY

p 48

p 56

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CONTENTS 2

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 25 no.4

PACKAGING & PROCESSING 30

34

Fresh Thinking On Fresh Packaging

38

Case-Study: Ribbon Of Standards For companies specialised in blending a variety of food products, ribbon blenders can offer versatility and robustness while maintaining the different quality standards.

By Steve Knauth, Munson Machinery

The Asia Pacific region is playing a dominant role in the growth of the global fruit and vegetables market. New vertical form, fill and seal (VFFS) packaging systems can help fresh produce processors fulfil growing consumer demands. By Chee Lee, tna

INGREDIENTS & ADDITIVES

Going Without The Piston

40

Volumetrically dosing and filling applications with high viscosity, pasty or filled liquids in the food and beverage industry could be handled much easier and cheaper with pumps and fillings systems based on the endless piston principle. By Wolfgang Merklein, ViscoTec Asia

30

One Emulsifier To Do It All Due to the complicated interaction between a cake emulsifier and the other ingredients, several emulsifiers are often used together to create the desired products. The development of a universal emulsifier has the potential to change all that and bring in additional benefits. By Arne Pedersen, Palsgaard

44

The Baking Toolbox In an exclusive interview, Søren Nørgaard, senior manager at Arla Foods Ingredients, discussed the company’s latest natural improvers ‘toolbox’ and how it can benefit bakers in the Asia Pacific region. By Wong Tsz Hin

HEALTH & NUTRITION 48

The Food To Healthy Ageing With the world facing a growing ageing population, healthy ageing has become a topic of concern for many.

Functional food is set to play a crucial role in helping people achieve that. By Koen Van Praet, Beneo Asia-Pacific

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CONTENTS 4

PROCESSING

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PACKAGING

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FLAVOURS & ADDITIVES

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STORAGE & HANDLING

www.apfoodonline.com

volume 25 no.4

10

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DePartMents 08 10 12 22 79 80A 80B

52 Beverage 52

Getting Slimmer Without Going Thinner The beer market in the Asia Pacific region has seen continuous growth. As spending power increases, consumers are looking for value-added beer products, one of which is that of lowcarb beer. By Pernille holst Moulvad, DuPont Industrial Biosciences

Features 56

A Trace Of Quality With governments and consumers alike demanding for greater transparency within the food industry, companies have turned to adopting traceability measures using ERP and the cloud, in order to cater to increasingly globalised and complex supply chains.

By Sherlyne yong

62

From Wet Markets To Supermarkets China’s rapid development is driving innovation in food packaging. The introduction of new technologies and packaging solutions is necessary if manufacturers want to stay ahead in this fast-growing market. By Daniel Kearny, Bemis

exhiBition review 66 68

70 74

Food Ingredients China World Health Summit Regional Meeting—Asia IFFA Hofex

exhiBition Preview 76

ProPak China

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

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EDITOR’S NOTE 8 managing director

Kenneth Tan

Fragrance Of The east

Amidst the fragrance of grilled meat and sizzling grease, people from around the world convened in Germany to witness a gathering of everything relating to the meat industry. While the international profile of the show was expected, the high number of Asian faces is perhaps a good indication of the shift in market paradigm.

More importantly, you can see that many of the exhibitors were sending their colleagues from Asian offices over to answer the queries of Eastern visitors directly and in their native tongues. As the European economy continues to struggle, Asia has become a land of promise and hope.

There are many opportunities for producers across the food chain in this region, where consumer taste is beginning to mature. Economic development has led to greater spending power, and with the additional cash, people are looking for value added products that serve more than their basic functions.

In addition, Asians are becoming more educated about the benefits and harmful effects of food, as well as the latest trends in the world. Their pursuit of a higher quality lifestyle and better health have led to a greater demand for food with added health benefits or better perceived values.

The growing concern on food safety is another big opportunity.

Manufacturers have to gain or retain customer confidence by assuring them that their ingredients, machineries and processes adhere to the relevant standards. Gone were the days where Asian producers need only be concerned with sourcing for the cheapest materials; they now need to ensure that the ingredients are authentic and safe.

The Asian market is a diverse and dynamic one that is still finding its shape. The great spectrum of expectations offers entry points for businesses of different levels. The key for companies will be to identify a target group and establish itself in the market by delivering what the customers want.

Wong Tsz Hin

editor

Wong Tsz Hin

wongtszhin@epl.com.sg writer

Sherlyne Yong

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Brenda Tan

brenda@epl.com.sg contributors

Arne Pedersen

Chee Lee

Daniel Kearny

Koen Van Praet

Pernille Holst Moulvad

Steve Knauth

Wolfgang Merklein

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

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Stephen Tay group executive director

Kenneth Tan

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX Frying Oil Filter

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

ENQ NO

ADVERTISERS

PAGE

3415 3412 3330 3403 3393 3313 3416 3331 3365 3385

ANDRITZ SINGAPORE PTE LTD ASIA FRUIT LOGISTICA 2013 BRADY CORPORATION ASIA PTE LTD CLEARPACK SINGAPORE PTE LTD COMPUNIC ELECTRONICS CO LTD DRINKTEC 2013 EVERGREEN PACKAGING FHM 2013 FI ASIA 2013 FLEXICON CORPORATION (AUSTRALIA) PTY LTD

53 75 57 5 67 71 17 80 77 3

3410

FORTITECH ASIA PACIFIC SDN BHD

6 & 7

2874

3391 3392 3402 3399 3373

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD HEAT AND CONTROL PTY LTD HEAT AND CONTROL PTY LTD HOSOKAWA BEPEX GMBH INTERFOOD INDONESIA 2013 ISHIDA CO LTD

10 11 13 15 73 27

3401

3409 3350 3398 3414 3407 3344 3394 3413 3400 3390 3411 6052 3395 6054 3389 3405 3406 3404 6053 3386 3397 3396 3319 3387 3364 3408 3375 3388

JAPAN PACKAGING MACHINERY MANUFACTURERS ASSOCIATION KHS ASIA PTE LTD KLUBER LUBRICATION INDIA PVT LTD KRONES AG LACTO ASIA PTE LTD MATCON LTD MENSHEN PACKAGING SINGAPORE PTE LTD MULTIVAC PTE LTD NAGASE SINGAPORE (PTE) LTD PACK EXPO LAS VEGAS 2013 PALSGAARD PAUL LEIBINGER GMBH & CO KG PIAB ASIA PTE LTD PROPAK CHINA 2013 R & D ENGINEERS SCHAEFER SYSTEMS INTERNATIONAL PTE LTD SIDEL GROUP SOLLICH KG SYSTEM LOGISTICS SPA TCP PIONEER INCORPORATED TECSIA LUBRICANTS PTE LTD TNA AUSTRALIA PTY LTD URSCHEL ASIA PACIFIC PTE LTD VIETFISH 2013 VISCOTEC ASIA PTE LTD VITAFOODS ASIA 2013 WACKER CHEMIE AG WATERS CORPORATION YAMATO SCALE CO LTD

33 35 41 21 59 43 29 31 63 IBC 45 39 78 69 78 IFC 9 23 37 78 25 OBC 51 65 19 61 49 1 47

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

Extend the shelf-time of the fried food

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N11

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Food Processing & Packaging Systems

BUSINESS QuickBites

Asia Pacific’s Top News at a glance

TÜV SÜD Continues Growth In 2012

TÜV SÜD Continues Growth In 2012 TÜV SÜD grew considerably in 2012, reaching new record levels in revenue, earnings and headcount.

RCCI Pops With New Marketing Campaign Royal Crown Cola International (RCCI) has revealed a new marketing campaign for RC Cola.

Ingredion Reveals Clean Label Insights The Ingredion group of companies held its first clean label seminar at Food Ingredients China.

Urschel Thailand Moves To Larger Facility Urschel (Thailand) has moved to a larger facility to accommodate growing business.

Nutraceutical Market Driving Growth Global nutraceutical market is set for major growth in the next few years.

AFBA Officially Launched The ASEAN Food and Beverage Alliance (AFBA) has been officially launched in Singapore.

Givaudan Lays Foundation For China Facility Givaudan has laid the foundation for its new manufacturing facility dedicated to savoury flavours.

VASEP Highlights Vietnamese Seafood At ESE VASEP organised a press conference to highlight Vietnam’s seafood products.

Cargill Breaks Ground On Indonesian Investment Cargill has broken ground on a US$100 million cocoa processing facility in Gresik, Indonesia.

DSM Plants Awarded Food Safety Certification DSM Food Specialties’ Savoury production sites in the Netherlands and China have both been awarded the FSSC 22000 food safety certification.

Dow Water & Ahlstrom Enter Partnership Dow Water & Process Solutions (DW&PS) has entered into a collaboration with Ahlstrom technology for drinking water applications.

CSIRO Develops High Fructan Barley Researchers from the Commonwealth Scientific and Industrial Research Organisation (CSIRO) have developed a barley variety high in fructans. .

MUNICH, GERMANy: TÜV SÜD grew considerably in 2012, reaching new record levels in revenue, earnings and headcount. In fiscal year 2012, the technical services company increased its revenue by almost nine percent to 1.82 billion euros (US$2.34 billion).

Earnings before interest and taxes (adjusted EBIT margin) also rose year-on-year by 9.2 percent to 163 million euros (2011: 149 million euros). The number of people working for the German organisation also grew worldwide by 1,600 to a total current headcount of almost 19,000.

The sustainable growth will enable the company to create other 1,000-plus new jobs in 2013, as it has done in the past seven years since 2005.

Strong growth abroad is resulting in increasing internationalisation of the organisation—today, 45 percent of its staff works abroad. In this context, the company benefits not least from acquisitions. In 2012, TÜV SÜD acquired around a dozen companies in China, Japan, Brazil, South Africa, Italy, the UK, Belgium and Germany. Acquisition of international companies is also on the agenda in 2013 with the company having already acquired six further companies since January.

Supplying the growing world population with safe and healthy food and water is a critical challenge of the future. Repeated food scares and product recalls have moved the necessity of stricter food safety requirements into the focus of public interest in many countries.

Given this, the company has significantly expanded its commitment in this field. For example, in the last six months, the service provider acquired two high-tech laboratories in Brazil and Northern Italy with over 100 staff and opened a new laboratory for food and textile testing near the Indian capital New Delhi.

The company today provides food safety and food hygiene inspection services in a total of 25 countries. ________________________________________ Enquiry No: 0400

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

@ Propak Asia > Soflight Coating Drum

N11

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powdered seasonings oil + water-based coatings slurries chocolate + yogurt release agents

3392

GEORGIA, US: Royal Crown Cola International (RCCI), a division of Cott Beverages, has revealed a new marketing campaign for RC Cola, the company’s flagship soda brand, combining the bold look of American Pop Art with retro imagery in celebration of the brand’s roots.

The latest branding literature, posters and other consumer-geared collateral will be available for the company’s bottlers and distributors as part of the its ongoing program to support and enhance the sales and marketing initiatives of its global partners.

The company provides new marketing materials to its bottlers on a regular basis as part of the company’s bottler service package. This package includes innovative marketing and sales support tools ranging from online and social media programs to comprehensive plug-andplay ads for television, radio and print spots, as well as traditional point-of-sale materials like posters.

Such tools enable brands to engage consumers across multiple touch points and the company will work oneon-one with its bottlers to develop tailored programs that appeal to the tastes and habits of their regional audiences, in order to help ensure success.

Spray Dynamics systems provide controlled application of liquid and dry ingredients on a wide range of food products.

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Enquiry Number

RCCI Pops With New Marketing Campaign

seasoning + coating systems

BUSINESS NEWS

QuickBites JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

14

INDUSTRY & MARKET

Did you know?

“ The ASEAN region accounts for the largest coffee and tea consumption in the world. ”

Ingredion Reveals Clean Label Insights

SINGAPORE: The Ingredion group of companies, an ingredient solutions provider, held its first clean label seminar at Food Ingredients China in Shanghai, China. The event demonstrated the company’s core capabilities in the clean label space, made possible by its insights on consumer behaviour and experience in food formulation.

The seminar addressed the topic of cleaner, safer food, where several clean label specialists shared their insights about the hard trend with this targeted group of customers.

Chong Hui Cheng, wholesome marketing manager for Asia Pacific, shared the key findings from a recent consumer research done in China across the three major cities of Beijing, Shanghai and Guangzhou. This research was conducted in two phases, and it systematically uncovered qualitative and quantitative results for further analyses.

Some of the consumer insights that the company revealed include: • Food quality is vital. As a result, people are more willing to trust products from well established brands.

• People tend to think that foods with ‘natural’ or ‘green’ labels indicate high quality, and they are more willing to buy such foods.

• About 85 percent of those surveyed said that they check the ingredient list before buying packaged food, while 86 percent of the surveyed consumers voiced their desire to see ingredient lists that are simpler and easier to understand.

• Natural ingredients are more likely to be accepted than chemical or synthesised ingredients. For this reason, clean label foods are considered a safer and healthier choice. 70 percent of those surveyed are more willing to buy food with a simpler ingredient list.

• In the food categories surveyed, consumers paid more attention to the ingredient list for baby food and dairy products. They are also willing to pay more for ‘cleaner products’ in these two categories.

The seminar rounded off with Karen Yan, applications manager for China, sharing about opportunities and challenges in the formulation

of clean label products, using case studies as examples, as well as prototype ‘clean label’ yoghurt as taste samples for attendees. ____________________ Enquiry No: 0402

Urschel Thailand Moves To Larger Facility BANGkOk, THAILAND: Urschel (Thailand), which is based in Bangkok, has moved to a larger facility in a newly constructed building to accommodate growing business.

The multi-story area features a spacious conference room, open office area, parts service centre, a well-equipped product test cutting facility, and plenty of parking for visitors. The parts service centre enables authorised inspection and repair of critical components found on the company’s cutting machinery.

The company’s staff is factorytrained and certified as repair technicians at the corporate headquarters in the US. Routine inspection and maintenance of these components by trained technicians add to the efficiency of plant operations by deterring costly downtime. Over time, this offers significant savings. __________________ Enquiry No: 0403

LONDON, Uk: According to the organiser of Vitafoods Asia, market reports across the board agree that the global nutraceutical market is set for major growth in the next few years.

In Asia, trends in nutraceuticals, dietary supplements and functional food and drinks also show positive upward trends, providing a plethora of opportunities for both Western and local manufacturers, suppliers and distributors. Transparency Market Research forecasts that Asia Pacific, including Japan, will have the second largest market share by 2017.

Chris Lee, portfolio director, explains, “There are many factors driving the market, not least of all, the Asian consumer who has an increasing awareness of the health benefits of food and disease prevention and, like the rest of the world, concerns about ageing and obesity.”

This, together with increased disposable income, an increasingly urban population with its inherent demand for convenience foods and the need for functional food, sets the scene for phenomenal market opportunities for Western businesses keen to get their stake in the market.

He added that some countries already have a strong nutraceutical and functional food and drinks sector, like China, Japan and Korea, while others in the region, like Singapore and Malaysia are slowly emerging.

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Nutraceutical Market Driving Growth

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ASIA PACIFIC FOOD INDUSTRY JUNE 2013

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OSOKAWA_BEPEX_AD_APFI_June_80x240.indd 1

02.05.13 15:22

BUSINESS NEWS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

16

INDUSTRY & MARKET

Cargill Breaks Ground On Indonesian Investment

Singapore: The ASEAN Food and Beverage Alliance (AFBA) has been officially launched in Singapore by senior ASEAN officials and experts from the region’s food and beverage industry.

The new organisation, made up of national industry associations from all 10 member states of ASEAN, will help to harmonise food policies and standards to enhance the trade of safe, high quality food.

Sunny Koh, the organisation’s chairman for Singapore, said they will work with partners throughout ASEAN to help reduce the complexities of food trade between countries, encouraging economic growth.

“Singapore itself has played a key role in ASEAN economic integration, including customs cooperation and standards harmonisation and like, Jakarta, our city has become an important hub for ASEAN businesses and industr y associations. It is our commitment to work with all partners to support the work

of ASEAN leaders in achieving the Economic Community and accelerate trade,” he shared.

The organisation aims to facilitate intra-and-extra regional trade by strengthening partnerships between governments and national industry associations, providing constructive

___________________ Enquiry No: 0405

Givaudan Lays Foundation For China Facility nantong, China: Givaudan, a fragrance and flavour company, has laid the foundation for its new manufacturing facility dedicated to savoury flavours, in Nantong, China.

Located in the heart of the economically developed area of China, the facility will substantially increase the company’s current savoury production capacity and enable it to serve customers in China more efficiently. Representing a total investment of RMB335 million (US$54.5 million), it is the company’s largest investment in China since 2006.

The new site is expected to be fully operational in 2015 and will employ over 100 staff. Culinary flavour blends, snack seasonings, spray dries and process flavours will be produced at the facility to meet rising demand from Chinese customers for innovative and creative flavour and taste solutions. It will meet the highest global quality standards, including adherence to the strictest allergen management principles.

With an increasing level of consolidation and sophistication, the China flavours market has a total market potential of RMB1 billion and compound annual growth rate (CAGR) is expected to reach 6.6 percent by 2015. __________________________________________________ Enquiry No: 0406

Chris Costes, Atlanta, US

AFBA Officially Launched

input into proposed food laws and standards, and promoting awareness and dialogue on the scientific and regulatory issues underpinning the food sector.

The launch included presentations by Sulaimah Mahmood, SEOM leader of S i n g a p o r e , A S E A N d i r e c t o r, Ministry of Trade and Industry, Dr Roy Sparringa, chairman of the ASEAN Prepared Foodstuff Product Working Group, Tan Poh Hong, CEO of the Agri-Food Veterinary Authority of Singapore and Sundram Pushpanathan, MD of EAS and Principal Advisor to AFBA. Together, they highlighted the importance of removing barriers to trade to promote growth in the region and emphasised the role of the private in helping to meet the goals of the ASEAN Economic Community through dedicated Alliances such as AFBA.

James Allen

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

__________________________________________ Enquiry No: 0407

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3416

HO CHI MINH CITY, VIETNAM: At the 21st edition of the European Seafood Exposition (ESE) held in Brussels, Belgium, the Vietnam Association of Seafood Exporters and Producers (VASEP), in cooperation with the Directorate of Fisheries (D-Fish), organised a press conference to highlight Vietnam’s seafood products.

According to the association, hatcheries, farms, fisheries factories in the country have always strived to meet the stringent requirements of Vietnam and the world on food safety, traceability as well as responsibilities for the environment and society.

Vietnam has always been one of the top five countries in the world for fisheries export. In 2012, the country exported US$6,134 billion of seafood to more than 160 countries and territories around the world.

Pangasius and shrimp are two major products that accounted for more than 65 percent of the total export turnover. Pangasius, which is a native fish species, accounted for 99 percent of total export value of the fish in the world, reaching US$1.8 billion.

Despite increasing control from importing countries, the rate of warned fisheries’ export batches from Vietnam has significantly decreased with the regular growth of export, in contrast to the increase of warned fisheries’ export batches from other countries.

Vietnam fisheries factories not only satisfy the demands of food safety under the HACCP program, but also meet and exceed other voluntary standards such as BRC, IFS, BAP, GlobalGAP and FOS. There are 415 fisheries factories in Vietnam, accounting for more than 73 percent of the total fisheries factories in the industry, meeting the export standards to Europe. In 1999, there were only 17 licensed plants.

Take a Fresh Approach with The Shelf Life People.

Enquiry Number

VASEP Highlights Vietnamese Seafood At ESE

4/26/13 9:42 AM

BUSINESS NEWS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

18

INDUSTRY & MARKET

Did you know?

“ A study has found that cocoa flavanols enhance the feelings of calmness and contentment. ”

Jakarta, IndonesIa: Cargill has broken ground on a US$100 million investment to construct a cocoa processing facility in Gresik, in the East Java region of Indonesia.

The company stated that the

new facility is to meet the growing demand amongst customers for cocoa products, and to encourage the development of the Asian cocoa sector.

The new facility will be the company’s first cocoa processing plant in Asia, and demonstrates the company’s commitment to develop and grow the Asian cocoa industry.

The investment will also strengthen the company’s Indonesian cocoa sourcing network and cocoa sustainability activities.

T h e c o m p a n y w i l l c re a t e

DSM Plants Awarded Food Safety Certification Heerlen, tHe netHerlands: DSM Food Specialties’ Savoury production sites in the Netherlands and China have both been awarded the FSSC 22000 food safety certification.

The company has also recently announced its investment of 20 million euros (US$25.73 million) in a spray-drying facility at its Dutch site in Delft to deliver consistent quality yeast extracts with maximum speed to the savoury food industry.

FSSC 22000 is an independent food safety certification system that has been developed by the Foundation for Food Safety Certification. It looks in depth at how companies safeguard their food safety processes and asks for scientific evidence of their effectiveness.

The certification is one of the key food safety management system recognised by the Global Food Safety Initiative and recently confirmed as a robust and transparent standard to cover the whole of the food supply chain.

The company’s production sites in Delft and China specialise in the production of yeast extracts and process flavours that give a unique and delicious taste to a wide range of savoury products, including snacks, soups, bouillons and sauces.

Besides the FSSC 22000 certification, both manufacturing sites also hold the ISO 9001 quality certification as well as the ISO 14001 environmental certification. ________________ Enquiry No: 0408

TANAKA Juuyoh , Japan

Cargill Breaks Ground On Indonesian Investment

approximately 200 new jobs in Indonesia, as well as additional positions in its existing research and development application centres in Kuala Lumpur, Malaysia, and Beijing, China.

This facility, which is expected to be operational by mid-2014, will process approximately 70,000 metric tonnes of cocoa beans into a broad range of tailored products for customers in the Asian market.

These products will include cocoa liquor and butter, as well as cocoa powders.

The facility and expanded sourcing operations in Indonesia will complement the company’s global network of cocoa sourcing and processing facilities located in Western Europe, Vietnam, Cameroon, Ghana, Côte d’Ivoire, Brazil and the US.

______________ Enquiry No: 0409

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

19

INDUSTRY & MARKET

Dow Water & Ahlstrom Enter Partnership

the International Year of Water Cooperation, and has embarked on a campaign to encourage and nurture water cooperation.

The filter medium will be integrated into a new set of drinking

water purification products that offer pathogen rejection while operating at high flow and low pressure. _______________ Enquiry No: 0410

for filled fluids e.g. with particles, pieces or fibres FDA certified and highest cleaning standards reliable and precise filling also for high viscosities no pulsation perfect emptying results

Food&Pharma.indd 1

Conveying Pump

Filling Systems

Barrel-Emptying-Unit

ViscoTec Asia Pte. Ltd. | 25 Int. Business Park #04-63 German Centre | Singapore 609916 Phone: +65 65613419 Fax: +65 65693065 E-Mail: mail@viscotec-asia.com Internet: www.viscotec-asia.com

3387

SINGAPORE: Dow Water & Process Solutions (DW&PS), a business unit of The Dow Chemical Company, has entered into a collaboration agreement with Ahlstrom, a global fibre-based materials company, to use the latter’s technology for drinking water applications.

The agreement combines DW&PS’ market, research and development, and manufacturing expertise with Ahlstrom’s non-woven fibre technology to address an unmet need in drinking water applications.

According to the United Nations (UN), nearly one billion of the Earth’s seven billion-plus people do not have access to clean water and our world’s population is expected to grow by another three billion within the next 40 years. In order to keep up with rising populations, affluence and demand, the World Business Council for Sustainable Development (WBCSD) estimates that our world will need 30 percent more water, 40 percent more energy and 50 percent more food by 2030.

For these reasons and more, the UN has designated 2013 as

Enquiry Number

Luc, Delft, the Netherlands

Dosing, filling, emptying and conveying systems for all food, cosmetics and pharmaceutical ViscoTec applications Perfectly dosed!

12.04.2013 08:42:04

BUSINESS NEWS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

20

INDUSTRY & MARKET

Did you know?

“ An NPD study conducted in the US has revealed that women are 15 percent more likely to snack than men. ”

CSIRO Develops High Fructan Barley VICTORIA, AUSTRALIA: The culmination of five years of work

by Australian researchers from the Commonwealth Scientific and Industrial Research Organisation ( C S I R O ) , A u s t r a l i a ’s n a t i o n a l science agency, has resulted in the development of a barley variety high in fructans.

The organisation’s high fructan barley provides food producers the opportunity to deliver wholegrain food with greater potential health benefits that are provided by one natural ingredient.

Fructans, a type of soluble dietary fibre, are globally popular because of their prebiotic properties and potential to reduce risk of serious diseases. The new high fructan barley can be used as flakes or wholegrain flour in a wide range of products including bread, cakes, biscuits, crackers, health-bars, ramen, and breakfast cereals.

The grain has up to 11 g of fructans per 100 g, whereas standard barleys contains less than one g of fructans per 100 g of grain. Currently available commercial fructans are most commonly found as industrial extracts from chicory roots and included in foods as an additional ingredient. ____________________ Enquiry No: 0411

GREIFENSEE, SWITzERLAND: Mettler Toledo has announced the launch of its online newsroom. The newsroom offers a central location for industry and media experts to discover what is new at the worldwide supplier of precision instruments and other enabling technologies.

Press releases, white papers, on-demand webinars, and product information are readily available. Visitors can also pick up information on upcoming webinars, training seminars and conferences.

The company is hoping that the newsroom will make tracking industry interest over time easier as well. This evolving discussion will not only help the company make sure its current communications are relevant and useful—it could also influence future product development.

“By enhancing access to our extensive library of news and publications, we hope to continue doing our part to push evolving technologies forward so the industries we support can operate at their highest possible standards of excellence,” MarieLouise Hupert, e-program manager of the company, concluded. __________________ Enquiry No: 0412

Chris Costes, Atlanta, US

Ian Britton, Gateshead, UK

Mettler Toledo Launches Online Newsroom

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

21

INDUSTRY & MARKET

GEBO & Cermex Merge To Form Company REICHSTETT, FRANCE: Gebo, a company involved in the field of conveying and material handling, and Cermex, a manufacturer of overwrapping and end-of-line equipment, have merged to form Gebo Cermex.

The new setup will offer a vast range of industrial solutions: from line-integration to conveying, feeding systems and tunnel machines to over wrapping, packing and palletising systems, helping clients to optimise productivity as well as to offer comprehensive after-sales service.

The company will be headed by president and MD Marc Aury, an industry veteran with over 25 years of experience in the industry who has previously served as the MD of Gebo. He is joined at the helm by current Cermex MD Marc Ville, who becomes VP of Operations of the new company.

world and an annual turnover of 320 Headquartered in Reichstett, million euros. near Strasbourg, France, the group The company will operate as already has over 15 commercial the Sidel Group, but with facilities and Asia manufacturing sites 124 part LĂśsungsstark, PaciďŹ c Food Industry, x 200 of mm, CC-en46-AZ043 04/13 considerable autonomy. worldwide, with over 37,000 installations operational around the ______________ Enquiry No: 0413

Creating value with powerful solutions

Food Technology Served

FRESH!

www.apfoodonline.com

www.krones.com

PRODUCT HIGHLIGHTS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

22

Matcon: Batch Tracking Software Matcon’s ‘Track-Record’ is an IBC tracking and recipe control system for use in powder processing.

Flexible, IBC-based systems minimise the risk of cross contamination between different recipes and allow several different recipes to be produced simultaneously. There are several suppliers of complex MES-packages which can be further developed to include IBC tracking and recipe control on a bespoke, case by case basis.

The purpose-made software package is designed to provide total control of operations in a powder processing system. Apart from quality assurance, the software also provides improved plant output and efficiency by structuring work flow and utilising people and machinery to the best ability.

___________________________________ Enquiry No: P420

ViscoTec: Emptying System ViscoTec, a manufacturer of dosing, filling and emptying systems for liquid applications in the food and beverages industry, has re-designed and improved its barrel emptying systems.

Together with the existing design of the endless piston principle emptying pump as the core part of the system, the basic frame was redesigned for a better handling and easier emptying process.

Improved fixtures for the barrel, as well as a more simplified control unit, allows the users to have an easy and perfect emptying system for all types of liquids such as sauces, yoghurt, fruit-and vegetable-pastes, chocolate cream, crèmes and honey.

___________________________________ Enquiry No: P421

Elfab: Rupture Disc Plugs

GEA: Air Cooler Elfab, an international supplier of pressure relief systems, has launched a new range of electron beam welded rupture disc plugs, specifically designed for highpressure applications up to 800 barg.

The plugs, which are available in stainless steel as the standard with a range of half-inch thread types, are created using electron beam welder.

They are suitable for use with burst pressures from 200-800 barg, and are supplied with a conventional rupture disc, typically featuring a +/- five percent tolerance. Leak-tight to 10-6 cc/sec, the plugs can be used in temperatures ranging from -40 to 400 deg C.

GEA has further developed its Küba market SP and Küba SG commercial air cooler ranges. New motors reduce energy consumption by 30 percent and at the same time, increase efficiency to over 90 percent.

Both cooler ranges already more than satisfy the future stipulations of the European ErP Directive (EcoDesign Directive), which will go into effect in 2015. Basically, the fans are available in AC or EC technology. The fan unit is hinged and heated and features new, controlled drain of condensation water.

The curved fixed guide vanes pick up the swirl from the blade movement and direct the dynamic air flow into the horizontal. The benefit in complex refrigeration applications: strong, concentrated air flow—with up to 15 percent greater air throw compared to the previous flow straightener— and with less air resistance and greater air volume.

___________________________________ Enquiry No: P422

___________________________________ Enquiry No: P423

Art appreciation

ENROMAT

®

3405

The perfect coating system for every capacity.

Dependable · Quality Improvement · Profit Boosting

Enquiry Number

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

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

PRODUCT HIGHLIGHTS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

24

Schubert: Single-Axis Robot Gerhard Schubert has enhanced its freely programmable singleaxis robot, which moves on a section of rail within the company’s packaging lines. Among other things, the design has become more compact, the maximum acceleration is increased to eight m/s2 and wireless data transfer via WLAN will be twice as fast.

Development of the robot follows the same principle as other system components: less machinery and more intelligence ensure maximum flexibility.

The autonomous robot can move on a section of path in sync and in coordination with the filling process, and then proceed with the pick-and-place process continuously and in a controlled manner. The processes involved are optimally decoupled. It is possible to fill four boxes, erect two more and close another one in a section, all at the same time. __________ Enquiry No: P424

Yamato: Checkweigher Yamato Scale has introduced the Checkweigher I series as the company’s flagship model.

Checkweighers in the series have a maximum speed of 480 ppm (up to 50 percent increase from conventional models) and maximum accuracy of +/- 0.15 g (up to 50 percent increase from conventional models).

The new digital load cell does not require auto zeroing due to temperature changes, resulting in faster operation. The optional dual load cell can further increase weighing speed and accuracy.

The machines come with a 12.1-inch colour touch screen and 3D animation for greater visibility and usability. They are Waterproof IP67 (Standard) and IP69K (Optional) compliant.

The tubular legs minimise dust accumulation, while the flat design and open frame structure provide ease of cleaning and enhanced food safety. _________________________________ Enquiry No: P425

Leibinger: Inkjet Printers

Paul Leibinger has equipped its JET3 and JET2neo series inkjet printered with the ‘Shoot and Print’ feature to ensure a more reliable non-contact marking of products.

Instead of selecting the number of the job, the corresponding print job simply gets loaded via a handheld scanner. Typos and wrong job choices can be prevented and less qualified staff can also take care of the coding process.

Print jobs necessary for the production can be stored and reconfigured in the printers. The connection of the scanner works via the available USB port or the RS232 port. The automatic nozzle seal prevents the drying of ink in the printers even after long-term shut-downs.

Ingredia Functional: Cheese Ingredient Ingredia Functional has developed a wide range of dairy ingredients, Promilk, for each type of cheese.

The SH15 is used in the manufacture of hard cheeses, such as Cheddar and Gouda.

The solution gives the cheese a smooth texture and makes it easy to slice. The SH16 is used to produce soft cheeses, such as Camemebert and Brie. It gives the cheese a texture that is both flexible and smooth.

In addition, the company’s cheasing’up technology offers logistical flexibility that prevents the processing of by-products, making it suitable for cheese milk deficit areas. It offers a reduction of manufacturing steps: no curd cutting, draining or brining for any products. _________________________________ Enquiry No: P427

________________________________ Enquiry No: P426

Conference 2013

Refrigeration Compressor Lubricants

Refrigeration Compressor Lubrication Conference Bangkok, 13 June 2013

Selection & Requirements For Refrigeration Compressors

The Speaker

Conducted by Sean O’Malley

There are many factors that a user should understand when selecting a suitable lubricant to meet industrial requirements. Factors that can affect the compressor oil consumption and functions include wear characteristics, material compatibility and lubricant/refrigerant miscibility.

This conference will empower you with the knowledge to protect and maintain a smooth and efficient operation for your refrigeration compressors.

Conference Information Venue : BITEC, Bangkok, Thailand Room : Meeting Room 223 Date : 13 June 2013 Time : 0900h to 1200h

Sean O’Malley

Director of Sales and Marketing Xaerus Performance Fluids Intl., Inc.

Key Credentials Active member of Society of Tribologists and Lubrication Engineers (STLE) Director of OEM Lubricants and Director of Industrial Lubricants – CPI Engineering, 2006 – 2010 Former STLE Chairman of Synthetic Lubricants Session Applications Engineer, Product Manager, and Business Manager of Industrial Lubricants – CPI Engineering, 1993 – 2006 Masters in Polymer Science Bachelor in Chemical Engineering

For more information , email Tecsia Lubricants at marketing@tecsialube.com or call +66 2 333 1141.

Visit our booth in Propak Asia 2013

Booth no : X31

Admission is free. *Seats are limited.

In conjunction with:

Supported by:

Organised by:

www.tecsialube.com

www.facebook.com/TecsiaLubricants

PRODUCT HIGHLIGHTS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

26

Mühlenchemie: Bakeable Flour

Hydrosol: Stabilising Systems

Mühlenchemie’s new enzyme product series EMCEbest BugStop allow millers to make fully bakeable flours from bug-damaged wheat.

The enzyme compounds are added to the wheat. In the dough, they lower the pH and deactivate the bug enzymes. This effect is brought about by food acids.

Additional enzyme complexes improve the general baking properties and increase fermentation stability. The enzymes also contain an emulsifier.

The flour improvers were tested by means of rheological analyses and baking trials, and results showed that they can improve both the volume and the texture of the baked products as compared to the basic treatment with ascorbic acid and amylase.

The Unibac product series is designed for the manufacture of inexpensive cooked, cured goods from marbled meat pieces.

These ham injection additives are suitable for use with medium to large quantities of fluid.

In the case of smoked ham pieces, for example, from the gammon slipper, it is possible to achieve yields of around 180 percent. Typical features of this new generation of products are a homogeneous appearance of the slices without ‘carrageen streaks’, a firm consistency, and dry cut surfaces due to minimised syneresis.

The stabilising systems also ensure that transportation has no adverse effect on the quality of the end products.Three variants are available to meet manufacturers’ individual requirements: PLUSstabil Unibac PP with vegetable proteins, PLUSstabil Unibac 30 without proteins and PLUSstabil Unibac ST with starch.

____ Enquiry No: P429 ____________________________________ Enquiry No: P428

Sealpac: Filling System

HB Fuller: Laminating Adhesive

The EasyLid from Sealpac provides full lid functionality, but without requiring the common snap-on lid. This joint development between the company and Naber Plastics of the Netherlands combines a special and patented injectionmoulded tray with a unique tray-sealing technology, resulting in a secure seal.

The preformed tray has a common peelable edge, as well as an additional ring. The ecological packaging solution achieves a hermetic seal, while providing peelability and reclosability for consumers.

The system, which is suitable for both hot and cold filling, as well as for modified atmosphere packaging, brings opportunities in various market segments—from meat spreads, through different types of convenience products, up to delicatessen, pickles and salads.

By requiring no subsequent lidding process, additional savings are made on personnel costs and/or a lidding system, which means that the production line can have a significantly smaller footprint.

HB Fuller has introduced two adhesives to help customers get food products packaged and shipped faster.

Flextra Fast SFA8605 Solvent Free Laminating Adhesive is suitable for snack applications including stand up pouches for dry snacks and offers line speeds up to 1,200 fpm. It adheres well to most substrates including foil, nylon, metalised films and high-slip sealants and offers excellent appearance.

Flextra Fast SB7200/ XAS2283 Solvent-Based Laminating Adhesive has high green bond strength and is well suited for demanding food packaging applications, including triple layer and greater laminations.

The adhesive offers a high level of heat resistance for use in microware, boil-in-bag, hot fill and pasteurisation applications, as well as a high-level of product resistance to withstand aggressive-filled goods.

________________________________ Enquiry No: P430

____________________________________ Enquiry No: P431

CCW-RV

Engineered for maximum productivity Technology for unparalleled performance

Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-4156 44 SANNO-CHO, SHOGOIN, SAKYO-KU, KYOTO, 606-8392 JAPAN Tel : 81-75-771-4141 Fax: 81-75-751-1634 URL: http://www.ishida.com E-mail: webood@ishida.co.jp

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

Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-2668

1228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206

Enquiry Number

3373

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Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680 No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994 123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand Ishida India Pvt. Ltd. Tel: 91-124-385-4392 Fax: 91-124-385-4393

382,Ground Floor, Udyog Vihar, Phase-2, Gurgaon - 122 016, Haryana, India

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

R4-51, Hung Phuoc 4 Complex, Tan Phong Ward, District 7, Ho Chi Minh City, Vietnam

PT Ishida Indonesia Tel: 62-21-29-078-912 Fax: 62-21-29-078-815

Gading Bukit Indah, JI. Bukit Gading Raya SA-30, Kelapa Gading Barat, Kelapa Gading, Jakarta Utara 14240, Indonesia

PRODUCT HIGHLIGHTS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

28

Pro Mach: High-Speed Bagging Machine

Ulma Packaging: Flow Pack Wrapper

Matrix Packaging Machinery, powered by Pro Mach, has released the Triton, a vertical form-fill-seal machine optimised for the fresh produce packaging industry.

The automated bagging machine, which comes in two models, is rated at cycle speeds of up to 100 bags per minute. Bag sizes range from a minimum of two inches wide by three inches long to 18 inches wide by 23 inches long.

About Technology Thethe vertical form fill seal machine features heavy duty washdown construction for a long service life. Its frame, for example, Cleaning the Air is made with four by four inch welded stainless steel.

This unit comes standard with the sealing system, automatic web edge guide film tracking, tool free film roll and forming tube Principals of Operation changeover. Available options include a load shelf for heavier bags and a gas flushing system for modified atmosphere packaging (MAP).

When you need one system for cleaning kitchen grease and smoke, oil mist, and contaminants, Trion® has a kitchen exhaust, solution

just for you in the Grease Viper. Atmospheric contaminants may be either liquids or solids, in the form of oil, water, grease, smoke,

fumes, or dusts, including gaseous and vaporous odors. The Grease Viper readily adapts to the various air collection methods utilized to recover contaminants for collection.

The Trion electronic air cleaner is technically known as an Electrostatic Precipitator (ESP). In this type of equipment, all airborne particles,

even of microscopic size, are electrically charged (positively) as they pass through a high voltage ionizer. These charged particles are then attracted and adhere to a series of parallel collecting plates, which form the negative elements of an electrostatic field. The ionizer consists

of charged stainless steel spiked blades spaced between grounded electrodes. The collecting section consists of parallel plates arranged so that each alternate plate is charged while the intermediate plates are electrically grounded.

ULMA Packaging’s FR 305, its new horizontal flow pack wrapper (HFFS), is a machine that makes a three sealing pillow pack. It is a high-performance equipment, used in the bakery industry—cakes, cookies, chocolates, confectionery and sweet—and for produce packaging.

For the packaging of fruits and vegetables, it has the advantage of being an ‘intermittent’ model, adapting to products with variable sizes without wasting wrapping film. It also packages loose products without a tray.

The machine substitutes the previous family of bottom film rotary jaw packaging machines, adding to the experience, the strength and reliability of the previous models and technological developments.

The new model also features very high flexibility for the different format changeovers thanks to the its industrial PC electronic platform.

Periodically, depending on the type and concentration of contamination in the air, the contaminant is washed from the plates by the integrally constructed water wash system. Three major functional components comprise the air cleaner:

__________________________________ Enquiry No: P432

_________ Enquiry No: P433

(1) Ionizing-collecting cells to ionize and collect airborne particulate matter.

(2) Power supply(s) to provide high voltage direct current to the ionizing-collecting cells.

Trion: Air Cleaner

(3) Control operated wash system to automatically wash away the collected contaminant.

Normally, systems are designed for collection efficiencies in the range of 90% to 95% or better DOP (0.3 micron). Collecting a contaminant at these efficiencies, especially when there are high concentrations, can result in large accumulations in a relatively short period. The Grease Viper auto wash system ensures efficient operation without daily or manual cleaning. However, maintenance should encompass two areas: the operation of the equipment for efficient collection and the systematic removal of the collected contaminant.

Clean Air

Dirty Air

Pre-filter

Ionizer

Collection Plates

Optional Order Control Filter

Trion, an international provider of indoor air quality products for the commercial, industrial, and residential markets, has 4 w w w. t r i o n i a q . c o m introduced the Grease Viper Commercial Kitchen Air Cleaner that is designed to treat grease, smoke, and odour emissions from exhaust ducts on commercial cooking applications.

The cleaner can be configured with multiple stages of filtration for both particulate and odour control, and is typically furnished as a complete pollution control unit with automatic water-wash components for electrostatic precipitator filters, odour control section, exhaust fan, system rails, pre-piped fire suppression nozzles, and necessary controls.

The systems address the stringent requirements of federal, state, and local environmental codes and eliminate the expensive installation of fully-welded ductwork to rooftops. _____________________________________ Enquiry No: P434

S+S: Metal Detection System The VARICON+ metal detection system inspects fresh meat or frozen meat blocks that are transported in E1/E2 containers for unwanted metal contaminations such as meat hooks, butcher tools, and particles from broken blades.

A contaminated container that passes the metal detector is sorted out. Downstream machines (cutters, mincers) are reliably protected. The problem of large metal parts being chopped into many small metal particles which then reach the downstream production process is reliably avoided.

In a smaller version, the metal detection system can also be used for the final metal check in the outgoing goods sector after packing, during weighing, or during labelling.

As with other metal detectors and separators by the company, the system is equipped with the Genius+ control unit, which processes and evaluates the data of the detection coil by way of digital signal processing in a multi-stage evaluation process. Data logging and archiving are in compliance with IFS and HACCP requirements. ____________________________________ Enquiry No: P435

COSMETICS

We package your success You can trust the specialists!

CHEMICALS

MENSHEN is a reliable partner with more than 40 years’ experience in creating plastic solutions for a wide variety of industries and the foremost partner to the packaging industry worldwide.

If you are looking for premium-quality, innovative plastic closures, you have definitely found the right partner.

As a global player we have comprehensive knowledge of various sectors and markets and have fully trimmed our production to suit your requirements. The high standards we set ourselves combined with innovative visions for the future help us create new products or enhance existing ones that optimally suit your current requirements.

DETERGENTS

Enquiry Number

Discover MENSHEN at www.menshen.com

FOODSTUFFS MENSHEN Packaging Singapore Pte Ltd

www.menshen.com

3344

Today our products are used in the cosmetics, chemicals, detergents and food industries and feature outstanding design, function and reliability. Leading packaging manufacturers throughout the world place their trust in MENSHEN closures.

21 Bukit Batok Crescent #12-79 WCEGA Tower S(658065) Tel/Fax: 65-6686 2026 • Email: contact@menshen.com.sg

PACKAGING & PROCESSING

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

30

Fresh Thinking On Fresh Packaging

The AsiA PAcific region is PlAying A dominAnT role in The growTh of The globAl fruiT And vegeTAbles mArkeT. new verTicAl form, fill And seAl (vffs) PAckAging sysTems cAn helP fresh Produce Processors fulfil growing consumer demAnds. by Chee Lee, sAles mAnAger AsiA, TnA

The FuTure Is Fresh The buoyancy of the fresh produce market is largely being driven by two key global socio-demographic factors.

Firstly, there has been a significant increase in health and nutritional awareness in the general public and an understanding of the positive impact that a nutritious diet can have on both health and in the fight against obesity. In part, this is due to public health policies in developed countries and the growing scientific evidence for the potential nutritional benefits of fresh fruit and vegetables.

Secondly, there is a general trend in the Asia Pacific region of a growth in the middle classes. With monetary incomes increasing, these consumers

francois

Despite the global economic downturn in recent years, fresh produce continues to experience a positive market outlook. By 2016, the global fruit and vegetables market is predicted to have a value of US$2,719 billion, an increase of 79.2 percent since 2011, and a produce volume of 818.1 million tonnes.

The Asia Pacific region dominates this sector, accounting for 68.1 percent of the global fruit and vegetables market. The combination of this large, growing market and the increased demand for display-ready packaging from retailers means that fresh produce manufacturers need innovative and efficient packaging lines to ensure product quality is maintained and the goods reach supermarket shelves fast.

have more purchasing power, and are moving towards buying their food in supermarkets, rather than local wet markets. These consumers place a high value on food products being fresh and convenient, which creates great market potential for suitably packaged fresh produce.

Finally, the changing family structure, towards smaller families and single households, has led the demand for single-portions and a p re f e rence for conveniently packaged produce.

Fresh InnovaTIons In terms of packaging in the fresh produce sector, it essentially serves three distinct functions—to contain, protect and identify the produce.

The buoyancy of the fresh produce market is largely being driven by two key global socio-demographic factors.

It plays an important role in maintaining the quality of fruits and vegetables as it moves through the supply chain, protecting produce from compression and abrasion, and from exposure to chemical and microbiological risks that could pose a health and safety hazard.

Retailers and consumers alike are increasingly demanding individual, single unit packages of fresh produce—for retailers, for example, such packs are easier to display and allow them to take advantage of the visual appeal of fresh produce. Con-

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

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sumers want the convenience of pre-washed, ready-to-eat packs, plus they tend to prefer transparent film packaging that allows them to see the condition of what they are buying.

PaCkagIng requIremenTs As with any packaging sector, productivity and efficiency are the watch words. With packaging plants typically dealing with more than one type of fruits or vegetables, systems that allow for quick changeovers between product types or the flexibility to accommodate different packaging sizes are preferred.

Maintaining quality is essential when packaging fresh produce.

As consumers tend to pick out the freshest looking fruit and vegetables, damaged or bruised produce could lead to rejection in the eyes of the discerning consumer. As such, processors need to maximise

product quality by selecting appropriate distribution technology that will gently move products down the packaging line.

Innovations such as horizontal motion distribution systems can achieve this—smoothly and efficiently transporting produce to help prevent breakages and keep it looking farm-fresh.

Furthermore, using conveyors with a gateless design reduces product damage as no device is mounted at the end of the tray, lowering the risk of breakages and cross-contamination. The conveyors can be driven by electromagnetic drives, and therefore have no moving or wearing parts, such as shafts, gears, links and belts.

In addition, distribution systems that are easy to clean, for example, those made with food grade stainless steel, enable processors to quickly switch production lines to minimise

downtime, while also ensuring the safety of the produce.

When it comes to packaging potentially sticky fresh products, such as loose leaf vegetables or lettuce, high throw conveyors present the best distribution option. Here, the conveyors throw the product much higher in the pan, preventing it from sticking to the conveyor pan.

TurnIng The markeT on ITs head Vertical form, fill and seal (VFFS) packaging systems have already revolutionised the food packaging industry over the last 30 years. Stand out VFFS equipment must deliver the highest levels of performance, flexibility and simplicity. Some machines boast high levels of one or other of these attributes, but it is a combination of all three that is essential to exceeding customer demands.

The simplest processing stage for master butcher Duprais is the packing.

Enquiry Number

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

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He uses the R 095 thermoforming packaging machine from MULTIVAC.

PACKAGING & PROCESSING

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

Francesco Crippa

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InTeLLIgenT InTegraTIon When upgrading or replacing an element of a packaging line, it is New innovations like rotary advanced impulse sealing systems now enable VFFS PE packaging to be used for fruits.

iamtheo

Performance refers to the number of good bags per minute and uptime, whereas flexibility extends to everything from product changeovers to upstream and downstream equipment integration. Lastly, simple but sophisticated design is crucial for operational ease, service/maintenance and everything in between.

With new innovations such as rotary advanced impulse sealing systems now enabling VFFS polyethylene (PE) packaging to be used for fresh vegetables, salads and ready to eat fruit, the VFFS revolution is set to expand even further.

As ever, performance, simplicity and flexibility are essential to achieve maximum operating efficiencies and uptime, consistent product quality, and optimal bagging speeds of up to 150 bags per minute on fresh produce lines.

Since traditional PE machines typically operate at around 70-80 bags per minute, the high performance of the latest VFFS PE systems increases productivity considerably, allowing significant cost saving to be realised by the plant. PE machines that offer precise temperature control technology, as well as an extended lifespan also help to maximise the total cost of ownership.

important to select those which can be easily added to the existing equipment.

The most efficient packaging lines are created by considering integration at the outset of a plant set up, redesign or equipment replacement.

Fully integrating bagging systems with high performance weighers, metal detectors, date coders and conveyors creates a flexible and comprehensive line for maximum efficiency and output.

In terms of control systems, fresh produce processors should examine the role of automation as this allows improved performance with reduced labour costs. Digitalisation of packaging lines can also streamline fresh produce production, allowing the removal of mechanical parts which can easily break down or require maintenance.

Additionally, software integration allows for a single point of control for the packaging line. Running the machine can then be achieved from one position, rather than having an operator monitoring each individual device. Similarly, should an error in the packaging line be reported, it is flagged up and addressed from the same place, ensuring that it can be dealt with quickly and efficiently.

The growth of the fresh produce sector globally and the consumer demand for convenient packaging design and sizes provides significant potential for the industry.

A number of packaging innovations have been developed to help meet the requirements of both fresh produce retailers and consumers alike, delivering speed, performance, flexibility, and consistent product quality. When such technologies are combined and integrated into automated packaging lines with optimised control systems, the beneficial effects on operating costs and plant output can be remarkable.

For more information, ENTER No: 0440

Enquiry Number

3388

PACKAGING & PROCESSING

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

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GoinG Without the Piston

Volumetrically dosing and filling applications with high Viscosity, pasty or filled liquids in the food and beVerage industry could be handled much easier and cheaper with pumps and fillings systems based on the endless piston principle. by Wolfgang Merklein, md,Viscotec asia PumPs and filling systems using the endless piston principle are able to pump and fill temperature sensitive, pasty, abrasive or shear-sensitive fluids in an excellent way. Even fluids with particles, like fruit pieces, could be filled in a highly precise way. This technology guarantees an accurate dosing and filling result and helps to save costs by exactly filling the required amount. The yield can be significantly improved.

It is possible to use this design and technology for different application fields, like the food and beverages, cosmetics and pharmaceutical industries. Difficult liquids like spices-marinades, fruit extracts and fruit sauces, cheese, honey, mascara, chocolate, peanut butter or dental fluids are filled with this pump and dosing principle all over the world.

Main PrinciPle The main principle is the volumetric dosing principle invented by

Pumping direction is reversible, which means the pump can be run at both directions.

René Moineau. The combination of an eccentric moving stainless steel rotor in an adapted rubber stator results in a dosing and pumping process, which is similar to an endless moving piston. Therefore, the principle is also called endless-piston-principle.

According to the geometry of rotor/stator, for every revolution of the pump, a defined volume is forwarded.

The pumping direction is reversible, which means the pump can be run at both directions (forwards and backwards). The volume is exactly defined by the angular degree of the pump/ motor.

This principle also offers a pressure-resistant, linear characteristic pump curve. This allows a defined relation between revolutions, time and volume.

In a specific application, the pump can dose either by time or by number of revolutions for a fixed volume. This leads finally to a dosing and pumping accuracy of +/- one percent (depending on the fluid). In practice, the accuracy is even better than +/- one percent.

Another advantage is the constant cavity which is created during the pumping process. This offers the possibility to pump filled fluids with particles. This pump type does not use any additional valves in most cases and applications, because by using the ‘suck-back’ at the end of the dosing or filling, dripping could be prevented. neW Design, More aDvantages As the principle of René Moineau is quite old, it is possible to improve on it and create an optimised design.

By using a jointless and flexible shaft instead of the classic shaft with joints, a better process and dosing characteristic

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

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aPPlication exaMPle The pumping principle is suitable for numerous food applications. An example is the filling of tomato and chilli sauce.

A big manufacturer of tomato and chilli sauce was looking for a solution for the filling of different kinds of tomato and chilli sauces in a hygienic

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aDvantages of enDless Piston PrinciPle One of the main advantages of the endless piston principle compared to piston filling systems is the smooth and low-pressure handling and filling of liquids and pastes.

The liquids, eg: fruit pastes with particles, are not pressurised and are filled without stressing the liquids.

Compared to piston fillers, there is no pulsation or downtime for refilling the piston. With the endless piston principle, a continuous filling process is possible without any stops.

This saves valuable process time and improves the output of the filling machine.

If pastes like toothpaste should be filled, this is normally a problem for piston fillers as there will be high wear and tear costs incurred by the abrasive particles of the toothpaste.

The endless piston pump, however, is very suitable for abrasive particles and mainly used for this type of liquids or pastes.

The precise dosing process (tolerance +/- one percent) also helps to save liquid and reduce rejected parts and costs. Finally, a good reason to switch from piston to endless piston

systems is that for automated processes which require cleaning-in-place (CIP) and sterilisation-in-place (SIP), it is difficult to connect piston fillers to this cleaning system. Meanwhile, endless piston pumps are suitable for these cleaning methods, offering a highly automated and faster cleaning process.

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can be achieved. At the same time, a flexible shaft can also allow better cleaning, as well as less wear.

The stator is a high-tech component that is manufactured with several different raw materials. The inner portion of the stator can be made of different types of rubber.

Depending on the characteristics of the fluid, the most suitable rubber should be chosen, eg: with consideration given to the chemical resistance of the rubber towards acids or bases, grease and chemicals.

Even abrasive fluids can be dosed and pumped without any problems.

All wetted parts within the pump are of course FDA-certified as they have to fulfil all hygienic requirements for food and pharmaceutical applications.

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Steve Johnson, Indiana, US

enic design of the mechanical seal (encapsulated mechanical seal) is able to fulfil the stringent requirements. It is also very important to have a pump housing design without any dead spots and a polish level of the stainless steel (surface condition of 0.4 micrometre).

The systems and pumps are used for a wide range of applications, like supplying fluids to the filling process or to empty containers and barrels completely.

Leslie Seaton, Washington, US

way. The initial systems and technologies the company tried were unable to fulfil the requirements (eg: piston fillers).

Besides the difficulty in achieving consistency of the sauces, the main problem for the dosing and filling was the content of tomato and chilli particles in the sauces.

The company also required an accuracy of +/- one percent and the system must be capable of CIP and SIP cleaning. CIP means that the system can be cleaned without disassembly. Normally, this cleaning procedure consists of several single cleaning processes, depending on the application, eg: flushing with water, base or acid. SIP is quite similar to CIP, but instead of fluids (acids, water), hot steam is used to clean and sterilise the pump.

For certain applications, the SIP was connected for 30 minutes with hot steam of 130 deg C in order to sterilise the system completely. For CIP cleaning, it is necessary to have a cleaning solvent with the flow speed of at least two m/s in order to achieve turbulent flow behaviour for maximum cleaning effect.

Therefore, the pump housing was built with an additional CIP connection. This CIP connector is designed for the purging of the pump housing.

The filling nozzles are removed during the cleaning process and can be cleaned manually.

As the rotor-stator system has a completely sealed geometry, the

pump is running at a fixed 30 rpm during CIP-cleaning. The cleaning result is the same for the pump housing, as the natural friction in the rotor/stator leads to good cleaning without having turbulent flow. It is also the same for SIP with the hot steam pumped through the system and the bypass used for creating turbulent flow in the pump housing.

Hygiene & functionality The requirements for human food are very high, so the best choice for this application was a hygienic pump with the endless piston principle (FDA certified).

This version of the pump allows high level of cleaning and the hygi-

Direct filling The filling unit consists of one line with six filling nozzles that can dose all different dosing volumes, so it is possible to fill containers of different sizes. As every filling nozzle has its own dosing pump, the filling quantity can be set individually.

For example, two different sizes of 100 ml and 200 ml can be filled without any problem in the same dosing time. The partially hot (90 deg C) tomato and chilli sauce is supplied out of the mixing tank into a buffering tank.

Then the buffering tank is sealed and set under vacuum. After that, the sauce is pumped out of the buffering tank through a hose and manifold to the six different dosing pumps and filling nozzles. This direct dosing saves a lot of energy, as well as additional buffering tanks. After the filling of the sauces into sales packaging/containers, they are cooled and processed for labelling and finally packaged in carton boxes.

As mentioned earlier, the system and pumps are used for a wide range of applications. It is also used to supply fluids to the filling process, for example, from barrels (in this case, it is the raw tomato paste). The endless piston pump is used to empty containers and barrels completely (less than one percent residue is left in the barrel) and supply the fluid smoothly to the filling station.

Other application examples include honey, different sauces, cheese, fruit jams and marmalades, various fluids of the dairy industry (for example, yoghurt and cheese), vegetables, crèmes, food grease and other raw materials.

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

PACKAGING & PROCESSING 37

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feeDing & eMPtying systeMs Feeding and emptying systems are strongly related to filling applications. This means that the liquid or paste has to be transferred out from the barrel or pail to the filling system itself.

It is necessary to have a reliable and proper emptying process, where not too much liquid is lost as leftovers in the pail in order to save costs.

A fast pail change also saves time and money. The endless piston principle can offer a good solution here. The technology can be used to suck the liquid out of the pail instead of dosing or dispensing.

With the help of a follower plate, the liquid is smoothly pumped out of the pail by just the suction capability of the pump. There is no additional pressure applied to the liquid to press or force it into the hose. This is the main advantage of the system compared to the common piston pump emptying system: no stress or pressure that may damage the structure and properties of the liquid.

The liquid is fed into the filling system. The emptying result ensures

Finally, the whole process (from that less than one percent of the liqthe pail up to the nozzles) can be realuid is left in the pail. This helps save ised by endless piston pumps, which money, which would otherwise be are ideal for liquid dosing. wasted and thrown away.

The whole emptying system is monitored by pressure and level sensors and offers a very good automated pail emptying and feeding For more information, ENTER 1No:10/05/13 0441 system.

AD_System_Asia_Pacific_okTR_111x183.pdf 11.06

Enquiry Number

costs vs Quality The investment for this technology and pumping/filling system is a little bit higher compared to other cheaper technology and systems available in the market. However, the system can help minimise the costs for maintenance, downtimes and spare parts.

As a result, the return on investment can be reached in a short time compared to other technologies.

The filling and pumping process saves a lot of trouble, money, effort and time. For example, costs and time which are normally spent on maintenance, cleaning and troubleshooting can be saved. There are fewer interruptions in the production process and therefore, a higher output and yield for the line. Avoiding downtimes and improving and shortening the process time can help achieve return on investment quickly.

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Case-study:

Ribbon of standaRds

For companies specialised in blending a variety oF Food products, ribbon blenders can oFFer versatility and robustness while maintaining the diFFerent quality standards. by steVe Knauth, marketing manager, munson machinery

Quality Custom Blending is a family owned and operated business specialising in custom blending of dried powdered food products, including drink crystals, rice products, pastry/dough improvers and various powdered blends for the food and beverage industry.

Founded in 1976, the company has grown to become a supplier to food companies in the US, Canada, Europe and Asia from its two locations in Trenton and Mississauga, Ontario, Canada, where it maintains its headquarters.

A major factor influencing the company’s growth is its insistence on maintaining quality standards, including good manufacturing practices (GMP), US FDA’s internationally recognised standard covering food and pharmaceutical ingredients, and Hazard Analysis Critical Control Points (HACCP), FDA food safety standards and part of the Canadian Food Inspection Agency’s Food Safety Enhancement Programme.

The company takes great steps to assure compliance with these standards, including visual inspection of all incoming and blended materials, sifting and monitoring materials for particle size and integrity, passing them through a rare-earth magnet for product safety, and blending them in validated, sanitary and wellmaintained ribbon blenders, each in its own sanitary room to prevent any possibility of cross-contamination.

“In 2006, when we had grown to the point where we needed to add a second ribbon blender to our Trenton facility, in addition to the three

already installed at Mississauga, we compared machines available from several manufacturers, including the supplier of our original four machines,” says David Butler, plant manager at the facility.

“It looked like the Munson Model HD-3 ½-7-SS Horizontal Ribbon Blender with a capacity of 1.84 cubic metres might be the best fit for our needs. We arranged a tour of their manufacturing facilities and were so impressed that we ordered one on the spot.”

Versatility is important “We blend a wide array of food products,” he explains. “Batch sizes can vary from as little as 250 kg to a metric tonne—the full capacity of the blender—but usually average about 1,000 kg. The amount of material being added can range from as little as 0.25 percent of the final blend all the way up to 50 percent, so we need versatility.”

That was one of the reasons the company had selected the blender.

Thorough mixing over a wide range of material proportions is assured by the design of the split double helical agitator with its 2:1 length to diameter ratio, which subjects every particle of material to agitation during loading, blending and discharge.

“We don’t measure the bulk densities of the ingredients provided by our customers,” he says, “but they vary widely and the blender can easily handle all of them. In one case, 600 kg of a very dense material was loaded into the blender. Because we chose the option of centrifugal clutch type motor couplings for start-up under load, however, the blender started immediately.” tough seals “Ribbon blenders are designed with packing glands that create a mechanical seal where the shaft penetrates the blender wall,” he explains. “Because many of the materials we blend are highly abrasive, however, they were wearing away the braided Teflon packing, allowing material leaks and requiring packing to be replaced frequently.”

Although air-purge shaft seals available from the machine supplier as an option were not originally specified, they ultimately proved necessary and the company replaced the original seals with them. They applied positive pressure to drive abrasive particulates away from the seals, which show no signs of wear or leakage after extensive use.

T h e c o m p a n y re c e i v e s r a w

Sophia La

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

plastic liners, five to 25 kg corrugated cartons with plastic liners, five to 20 kg plastic pails, 10 to 100 kg fibreboard drums with polyethylene liners, or totes or bulk bags weighing up to 1,200 kg.” high sanitary stanDarDs Changeover between products is fast and easy. “The ribbon blender has its own sanitary room to eliminate any possibility of cross-contamination,” he explains. “Because of the tight tolerance of 1.6 to 0.8 mm between the ribbon blades and the blender wall, very little material from the previous run remains to be cleaned out.

We simply remove the ends to power wash and sanitise the interior of the blender.”

The company’s ribbon blender has the standard vessel design—a clean, one-piece welded unit with heavy-gauge vessel walls and thick, reinforced end panels. The air-purge seals around the shaft are removable to facilitate power washing.

All of the ribbon blender’s internal welds are polished from 150 to 240 grit and have a minimum 6.35 mm radius to eliminate corners, cracks and crevices that could entrap material.

Product contact surfaces, including the discharge grate, are constructed of stainless steel.

For more information, ENTER No: 0442

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materials in containers ranging from bags, cartons and fibreboard drums to totes and bulk bags weighing as much as 900 kg.

“We don’t treat or process these materials, but add them directly to the blender according to the recipe provided by the customer,” he adds.

“Some of the recipes require the addition of edible oil, but we add it manually, hand weighing it for accuracy, rather than using the liquid addition spray line.

“We try to schedule our production runs to minimise the number of product changeovers and have the capability to run as many as three different products in one day. We usually average about eight to 10 batches before switching products. A long run may last as long as three or four days.”

With each batch, an operator activates the blender and the agitator blades begin to rotate when the blender is half full and a typical batch takes about an hour.

When a batch is completed, the blended product is discharged through a slide gate and fed through a magnet to detect any metal particles, then fed directly through chutes into the final packages supplied by the customer.

“We can package finished goods in a variety of ways, including five to 25 kg heat-sealed multi-wall bags, sewn multi-wall bags with or without

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Ribbon blenders are designed with packing glands that create a mechanical seal where the shaft penetrates the blender wall.

INGREDIENTS & ADDITIVES 40

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

One emulSifier TO DO IT All Six Keys To The

michelle

deb

Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with the other ingredients, such as eggs, flour, sugar, milk powder, oil and cocoa. Often, several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, resulting in a long list of ingredients on the label.

There are a few requirements for a universal cake emulsifier that will offer the desired properties which are highly valued by cake mix producers, the cake industry and end users.

The product must have a uniform performance in all types of cake mixes and a minimum of two years of optimal functional shelf life. This will ensure a uniform and long functionality in the cakes mixes, leading to satisfied customers.

It should be a fast and efficient product

hawaiianfoodrecipe

Due TO The cOmplIcATeD InTerAcTIOn beTween A cAke emulsIfIer AnD The OTher IngreDIenTs, severAl emulsIfIers Are OfTen useD TOgeTher TO creATe The DesIreD prODucTs. The DevelOpmenT Of A unIversAl emulsIfIer hAs The pOTenTIAl TO chAnge All ThAT AnD brIng In ADDITIOnAl benefITs. by arne PederSen, prODucT AnD ApplIcATIOn mAnAger, pAlsgAArD

A versatile and robust cake emulsifier will have a good tolerance to difficult ingredients.

with a good tolerance to difficult ingredients, such as egg powder, cocoa and oil—in other words, a versatile and robust cake emulsifier.

In addition, the product should feature a smart emulsifier composition, which would open up the possibility to create cakes with lower amounts of saturated fats and at the same time, result in a shorter list of ingredients.

Finally, the cake emulsifier should be able to facilitate the production of almost all types of cakes by recipe engineering, producing quality cake products even with cost considerations.

Through intensive performance and shelf-life research conducted in in-house application laboratories and several production sites, a cake emulsifier has been developed and fine-tuned to meet these demands.

The product possesses three major and important benefits: • Good stability over a minimal 24 month period.

• Stable batch-to-batch performance.

• Good tolerance.

Apart from these three main properties, the emulsifier offers other potential benefits as well.

Stability & Performance The emulsifier is created based on specially selected polyglycerol esters and mono- and diglycerides, and has been optimised to offer good performance in cake systems. It is activated on rice starch in a sophisticated

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

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ToleranT aeraTion Performance The product can be characterised as an allin medium fast cake emulsifier, meaning that there is no need for adding the ingredient in steps. The aeration will start to develop after a minute and reaches its optimum level after five to eight minutes.

The risk of over-whipping is not an issue due to the stable batter created by the interaction between the emulsifiers and the protein in the cake batter.

A potential problem when making cake is the seasonal temperature fluctuations of the ingredients and the production room, which often leads to variation in the cakes. This is not the case when using the product dough to the tolerance of temperatures in the batter.

The whipping performance of a batter based on the product was tested with batter temperatures of 20 and 30 deg C and the performance in both temperatures was found

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extrusion process, resulting in a convenient free flowing off-white powder.

Activated cake emulsifiers are extruded emulsifier systems distributed on a food carrier. The process creates a large surface area of several sq m in a single g. The effect is instant functionality, fast uptake and incorporation of air into a cake batter, leading to improved stability and good cake quality.

The whipping active emulsifier is fixed to the outer surface of the starch particles during the extrusion process and has proven to be stable in functionality during storage.

The activation process provides instant functionality once the emulsifier is in contact with water and energy, in other words, when the whipping starts.

The continuous production process enables a functional uniformity which is tested in a specially developed aeration and baking control (ABC test) carried out on samples drawn with intervals over every production run.

As a standard, a random number of samples were drawn from the production runs and kept under normal fluctuating temperatures for at least the shelf-life period, which in this case is a minimum of 24 months. The functionality of the product is found to have remained the same over the period, meaning that it has the storage stability required.

INGREDIENTS & ADDITIVES

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

to be very similar. In addition, the batters showed good stability against over-whipping with no significant changes observed from six to 16 minutes of whipping. reciPe engineering Using only one cake emulsifier in various mixes makes things easy and when the components in the emulsifier are limited to two emulsifiers and one activating medium (rice starch), it can hardly be any simpler.

Contrary to protein and sugars, which are common components in other powdered cake emulsifiers, rice starch do not add any colour to the finished cake.

This enables convenient and easy dosage changes in recipes without having to worry about a potential change of colour in the end product. Together with the stable performance of the cake emulsifier over a big dosage range, it is possible to make fluffy and light cakes, dense and juicy cakes, various crumb structures, as well as cakes with cocoa, high amounts of eggs and oil with one emulsifier, by simply adjusting the dosage and components in the recipes.

Being free of allergens, made completely from vegetables and free of trans fats, the cake emulsifier fits in all types of recipes from vegan to gluten free, making product development much easier.

As the emulsifier contains starch, the ingredient can be taken out of the recipe and replaced with flour to create a better balance. At the same time, this can also facilitate cost savings without changing the nature of the cakes.

Saturated fat reduction The emulsifier is able to tolerate high amounts of oil in both aerated and non-aerated cake systems. In aerated systems, such as the typical Asian sponge cake, which is a highly aerated cake with an addition of 10 percent of liquid oil, the emulsifier is able to create a stable batter that can absorb and stabilise high amounts of liquid oils, resulting in a soft and delicious cake.

Non-aerated cakes, such as pound cakes, are often based on margarine or shortening which contain high amounts of saturated fats. With the emulsifier, all the solid fats can be replaced by liquid oil without changing the nature of the pound cake. The end result is the possibility of achieving a softer and juicier cake and an easier production process.

In general, this enables a reduction of the overall fat content and helps steer cake products to a healthier direction. Utilising the properties of the emulsifier, it is possible to replace up to 90 percent of the saturated fat in a traditional pound cake with healthier

Lesley Choa, Manila, Philippines

Brown Eyed Baker

42

Uniformity is important for bakers. unsaturated fats, resulting in an overall fat reduction. uniformity, robuStneSS & VerSatility Uniformity is important for bakers and food services worldwide as it enables them to easily make the same cakes every day under all climate conditions to increase customer satisfaction.

The uniformity and the batter stability are crucial for industrial bakeries as they ensure uniform cake production, no loss of batter stability during pumping or storage of the batter, and a resulting stable cake which can be handled and packed on highly automated lines without time consuming adjustments.

The robustness and versatility of cake emulsifiers are highly valued properties in retail mixes, where cake making is different from house to house. There will be variations in the scaling and egg size, added milk or water, oil or margarine, special homemade innovations, the whipping or mixing and the baking. These are important variables which call for the emulsifier to possess stability and robustness.

The performance characteristics of the cake emulsifier makes it a good choice for cake mixes used by bakers and food services, industrial mixes used by cake factories, as well as retail mixes used by household consumers worldwide.

In general, the composition of the cake emulsifier provides the benefit of leaner labelling, easier product development, possibility of saturated fat reduction and overall use in various special products with claims, such as vegetable and free of allergens.

For more information, ENTER No: 0450

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The Baking ToolBoX six Keys To The

Shelf life itself can also be extended using the natural improvers, because they help a product maintain perfect sensory properties for a longer time, cut down on waste and increase profit margins. The new ingredients can also improve the nutritional profile of a baked product by reducing fat content.

All of these benefits are achieved using natural ingredients, helping bakers maintain cleaner labels by avoiding the many synthetic improvement agents on the market today.

The benefits provided by the ingredients offer manufacturers a multi-functional alternative to gums, enzymes and emulsifiers, which are usually limited in their scope to a single benefit or function. what motivated the development of the produCt range?

The new range was developed as a result of our experience of supplying milk proteins for egg replacement. Although the main driver for using egg replacers is cost, it

Greater crumb strength means that breads and cakes are easier to slice, reducing waste and increasing process efficiency.

Rosie Alyea, Newcastle, Canada

what other properties do the improvers have?

was observed that in some markets, customers were using the proteins even where there were no cost benefit.

When asked about this, they said they were using them for the specific i mprovements they brought to their production processes.

This inspired us to develop a range of ingredients that would provide the product formulator with a new set of purposedesigned tools. Over six months, we carried out or commissioned approximately 500 trials, both internal and external, using different milk proteins in a variety of bakery products. Research partners included the Danish School of Bakery and the German Institute of Grain Processing.

The research team identified four specific proteins that displayed the desired, specific functional benefits, and ran trials with these using recipes as diverse as muffins, Berliners, American-style donuts, bread and yeastraised dough.

These four proteins were found to provide smoother and more efficient processing, with easier handling of dough, batters and fillings.

They also provided excellent stability, with the ability to lock in the air whipped into batters and the water kneaded into dough, resulting in optimum freshness, texture and resilience throughout a product’s shelf life.

Subsequently, in May 2013, we introduced the four proteins to the global market as the natural improvers. There are four launch products in the range, marketed under the following names: CH-4560, IM-8027, IM-5566 and IM-7042.

Arla Foods Ingredients poundcake

Can you tell us more about the new Clean-label natural improvers ‘toolbox’?

We have developed a new ‘toolbox’ of natural improvement solutions offering bakers in the Asia Pacific region, optimised production processes, better quality end-products, reduced waste and cleaner labels.

The Nutrilac Natural Improvers range is a portfolio of multi-functional ingredients offering targeted benefits for producers of bread, cakes, biscuits and cookies, and bakery fillings. All are made from natural and functional proteins derived from milk and can be listed on-pack simply as ‘milk protein’.

Arla Foods Ingredients Muffin_Bager_01

in an eXclusive inTerview, søren nørgaard, senior manager aT arla Foods ingredienTs, discussed The company’s laTesT naTural improvers ‘ToolBoX’ and how iT can BeneFiT Bakers in The asia paciFic region. By wong tsz hin

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

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formulators from integrating more than one improver into a tailored recipe as well.

In addition, there is a growing trend in bakeries towards achieving a more ‘natural’ ingredients list. This could be done through fewer ingredients, but is more likely to be found on the idea of using only ‘clean label’ ingredients and the avoidance of ingredients with names that sound like chemicals. The ingredients bakers use are becoming subject to far greater scrutiny, both from retailers and consumers.

As such, while there may be no regulatory reasons why bakery businesses should turn away from traditional improvers, as consumers begin to express their preference for products that are closer to nature, there are sound marketing reasons for doing so.

Our natural improvers tick the right boxes here, allowing manufacturers to enjoy flexibility, cost-effectiveness and minimised wastage in high-volume production—while also allowing for a cleaner ingredients listing.

the ingredients bakers use are beComing subJeCt to far greater sCrutiny, both from retailers and Consumers.

Aeration, batter stability, crumb structure, moistness, nutritional profile, cost reductions, volume, leaner label and shelf life... Palsgaard’s bakery emulsifiers can help you optimize it all.

Our technical teams around the world are experts in emulsifiers for baker’s mixes, retail mixes and industrial cakes.

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3390

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Palsgaard A/S DK-7130 Juelsminde, Denmark Phone +45 76 82 76 82 direct@palsgaard.dk

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what differentiates them from other improvers?

Before examining the particular roles and functionalities of the four variants in the natural improvers range, it is important to address one important question—why use them at all when there are already improvers on the market?

Stabilisers, gums, enzymes and other improvers exist for a good reason. They can, for example, help to achieve greater gel strength in a recipe, which leads to improved resilience and therefore fewer losses on the production line.

However, traditional improvers such as these have tended only to offer bakers a single benefit. Where manufacturers have wanted to make two or more adjustments to functionality, they have needed additional improvers.

Our range, conversely, is a flexible ‘toolbox’ in which each of the four proteins can provide multiple benefits during production. There is nothing to stop

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JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

Constança Cabral, Staffordshire, UK

There is a growing trend in bakeries towards achieving a more ‘natural’ ingredients list.

Arla Foods Ingredients sponge cake

what are the benefits of eaCh of the improvers?

We have tested each improver, measuring its functional impacts against seven different criteria.

In the case of CH-4560, the most noticeable effects were witnessed in improved mixing tolerance, improved creaminess and better surface consistency and colour.

CH-4560’s stabilising influence means that the batter can be mixed, processed and pumped at higher speeds without the risk of collapsing. Alongside this process flexibility, its ability to mimic fat gives products a richer, creamier consistency.

Levels of emulsification are high, and freezethaw stability is improved. CH-4560 reduces surface stickiness in the finished product thanks to its water-binding characteristics.

Meanwhile, IM-8027 provides waterbinding capacity that translates into higher gel strength and consequently, the ability to achieve additional output from a given production line.

IM-8027 allows batter viscosity to be increased and improved, and means that inclusions and air bubbles are more evenly distributed through the product. Its emulsifying properties can improve batter stability and homogeneity. In deep-fried applications, tests indicate that it imparts a crispier outer shell to the finished product.

The third ingredient in the new range, IM5566, provides improved performance in a whipped caked batter with smaller bubbles, which in turn allows for better air retention.

Depending on the application, this will yield either higher volume or increased foam stability.

Likewise, the specific textural appeal resulting from the addition of IM-5566 will depend on the type of product. For breads, this may mean a crispier crust, while tests have shown that cookies and biscuits will be crunchier and have more snap.

IM-5566 has also been shown to soften crumb structure in toasted breads, for instance, while greater crumb strength means that breads and cakes are easier to slice, reducing waste and increasing process efficiency.

Lastly, IM-7042 combines the ability to safeguard batter stability and quality, even

Rendiru

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during vigorous handling and production processes, with greater elasticity and strength in the dough at the kneading stage.

As a result, bakers can worry less about batter collapsing, and the consequent wastage, even when a recipe is subjected to high-speed processes and pumping.

Better performance during kneading means that IM-7042 delivers improved yield at this point in the process too. Its water-binding characteristics make it an ideal emulsifier, as demonstrated by measurements of protein load—in other words, the proportion of protein is retained within an emulsion even after it has been centrifuged. Tests showed that the addition of IM-7042 resulted in a marked increase in protein load.

In general, we advise that the natural improvers should be added in the range of 0.5 to two percent of a recipe, depending on the application. how Can the improvers be applied in the asia paCifiC market?

Each ingredient in our range of natural i m p ro v e r s o f f e r s a w e l l - d e f i n e d a n d thoroughly tested set of functionalities. This allows them to make a major contribution to optimised production, improved product resilience and quality, as well as reduced wastage, longer shelf life and a natural image and cleaner label.

As with the best sets of tools, the versatility of the natural improvers range allows bakers in the Asia Pacific region to be highly specific in the ways they choose to apply it.

For more information, ENTER No: 0451

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HEALTH & NUTRITION

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

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The Food To healthy ageing

Örlygur Hnefill, Akureyri, Iceland

With the World facing a groWing ageing population, healthy ageing has become a topic of concern for many. functional food is set to play a crucial role in helping people achieve that. by Koen Van Praet, md, beneo asia-pacific

mk94577, Calfornia, US

According to the United Nation’s World Population Ageing 2009 report, the number of older persons (over 60 years of age) is expected to exceed the number of children (under 15 years of age) for the first time in 2045.

This means that by 2050, it is anticipated that the world’s population aged 60 years and over will have passed the one billion mark, representing 15 percent of the total population. At that time, Asia Pacific

will be home to 62 per cent of the world’s elderly population.

The high dependence ratio fuels worries at the governmental level that there may not be a large enough young working population to support the growing needs—specifically for healthcare and home support—of the elderly. Within an elderly population, the effects of non-communicable diseases (NCDs), such as diabetes, cardiovascular diseases, osteoporosis and obesity, will become even more tangible.

The right nutrition is one aspect of fighting the burden of NCDs and increasing and maintaining well-being.

It is never too early to start thinking about eating right, as it helps minimise or even prevent the effects of NCDs in old age.

Maintaining the right diet plays a big role in delaying the body’s ageing process. A critical element of healthy ageing is eating nutritionally balanced food that helps people meet the recommended intake levels.

Strong BoneS Two critical elements for maintaining agility and movement as people age are bone integrity and muscle integrity. Functional ingredients can contribute to agility by improving calcium absorption. In normal diets, only one third of calcium is absorbed by the body.

Scientific studies have shown that the use of a specific form of oligofructose-enriched inulin leads to increased calcium absorption. One example is a study conducted by the Baylor College of Medicine study.

It was designed to test whether oligofructose-enriched inulin could increase calcium retention within bones of adolescents.

Over a period of one year, calcium retention and accretion in bones increased by as much as 15 percent in the group supplemented with oligofructose-enriched inulin compared to a control group. This increase in bio-available calcium was demonstrated to reach the bones and increase bone mineral density, opening up further the possibility of osteoporosis prevention. enhanced cognition In addition to agility, maintaining mental alertness and sufficient energy is important as well. In this context, glucose plays a pivotal role as it is the essential energy source for body and mind.

The next generation carbohydrate, isomaltulose, is a low glycaemic carbohydrate which

ASIA PACIFIC FOOD INDUSTRYJUNE 2013

Top 5 HealTHy ageing Claims CREATING TOMORROW’S SOLUTIONS

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Tamaki Sono, Shiga, Japan

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“The most popular healthy-ageing-related claims for food and drink products concern digestive/gut health, energy/alertness, heart health and immune health,” says Robin Wyers, chief editor of the company. “These have general appeal among the wider population. But there are other, more specific, opportunities in age-related concerns that are currently featured much less often in product claims, including brain/cognitive health, bone health, skin health, joint health and eye health.”

Tracked product launches using eye health claims doubled in the last five-year period. however, they still account for just under three percent of launches featuring an active health claim of any kind, so this sector shows big potential for future growth. omega 3 fatty acids also feature strongly for brain or cognitive health. This area of interest is likely to continue to expand following eFSA approval of a claim relating to dhA and maintenance of normal brain function. While about 60 percent of european launches using this claim are currently for baby foods, there is a clear opportunity for a move into new categories, specifically healthy ageing.

A range of other ingredients claimed to be beneficial in the area of cognitive health include B vitamins, CoQ10, ginkgo biloba, polyphenols, acetyl L-carnitine and green tea, but there are few specific references to ageing to date, with labelling generally simply highlighting their use and relying on consumer awareness of the benefits.

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zeevveez, Jerusalem, Israel

To reach the recommended level of dietary fibre intake, a good combination of grains, vegetables and fruits, along with fibre-enriched food is needed.

Bianca Moraes, Brasilia, Brazil

provides full carbohydrate energy in the form of glucose over a longer period of time. Being low glycaemic, it avoids significant peaks and troughs as would be found with the blood glucose response of for example, sugar.

glucoSe PlayS a PiVotal role aS it iS the eSSential energy Source For Body and mind.

Choosing low glycaemic food is a good option for those looking to maintain an active lifestyle during young and old age. As an essential source for mental performance, the balanced supply of glucose also keeps the mind alert. healthy digeStion The large intestine is an organ that was underestimated for a long time as it was thought to be no more than the place where faeces are made. It was assumed then that bowel movements and constipation are the key factors to be considered.

However, today we know that it also plays an important role in our hunger and satiety regulation and that it is a centre of inner protection activities. It is the home of the gut microbiota that strongly influences the human organism. It thus contrib-

utes significantly to healthy ageing.

Inulin-type fructans from chicory promote selectively the growth of naturally occurring bifidobacteria in babies, so that the composition of the gut microflora of a bottle fed baby becomes similar to that of a breast fed baby.

In the elderly, researchers have identified specific changes in the balance of digestive micro-organisms that are thought to be partly responsible for some of the increased intestinal problems that are all too common later in life. As people get older, the levels of beneficial bacteria in the intestine tend to decline, putting the elderly at greater risk of gastrointestinal disease and discomfort.

PreBiotic FiBreS Prebiotic fibres allow a selective

increase of the healthy microflora.

They are substrates for the microflora and thus multiply and grow bifidus bacteria—the good bacteria in the large intestine. They are helping to build a strong digestive system.

Dietary fibres pass through the stomach and the intestine intact, leaving one feeling fuller for longer.

They also add bulk to stool and or decrease transit time, facilitating large bowel movements. This is important in reducing constipation.

Further health benefits can be reflected in lower blood cholesterol, lowering the risk of coronary heart diseases. The slower speed of digestion also improves the control of blood glucose levels for more regulated energy levels.

To reach the recommended level of dietary fibre intake, a good combination of grains, vegetables and fruits, along with fibre-enriched food is needed. Foods such as cereals and snack bars fortified with fibre, offer quick and easy options to reach the daily required intake.

According to Professor Jeyakumar Henry, director of the Clinical Nutrition Research Centre of A*STAR, which is located within the National University of Singapore, Singapore and ASEAN need to spend more time and resources to look at how to develop food options which are palatable and appealing, while meeting nutritional needs.

He added that the type of food we eat has a direct impact on our health and well-being, and that harnessing the nutritional benefits of foods and meeting the recommended intake levels can help fight the occurrence of NCDs. “Food ingredients will play an increasingly major role. It will not be very long before we see food ingredients that can help to lower blood pressure, and lower triglyceride, cholesterol and glucose levels,” he said.

For more information, ENTER No: 0460

Enquiry Number

3396

BEVERAGE 52

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

GettinG sliMMer

Without GoinG

Thinner

The beer markeT in The asia Pacific region has seen conTinuous growTh. as sPending Power increases, consumers are looking for value-added beer ProducTs, one of which is ThaT of low-carb beer.

by Pernille Holst Moulvad, markeTing manager, duPonT indusTrial biosciences Consumer thirst for beer is apparently insatiable in Asia Pacific, where sales growth shows no sign of a letup. Looking back to 2006 and ahead to 2016, Euromonitor reports an annual volume growth rate that hovers around five percent. It is not surprising then that so many breweries are focusing attention on this interesting market.

The large number of players has made the market a highly competitive one, requiring brewers to go that extra mile to make their beers the natural consumer choice.

According to the market research agency, there are good conditions for brand strengthening innovation, as along with the rising volume of beer sales, many Asian Pacific countries are also experiencing strong growth in the value of the beer sold—the annual value growth forecast up to 2016 being 8.5 percent for China and 11.7 percent for India. This opens opportunities for brewers to secure and expand their market share through the launch of value-added products.

PreMiuM Beer Products One of the ways to do that is through the development of premium quality, low-carb beer. While brewing enzyme technology has long been capable of reducing the carbs, an ongoing challenge for brewers is how to avoid compromising taste, body and foam stability. Experience suggests that the soluble dietary fibre polydextrose could be the answer.

Low-carb beer is of interest for several reasons, not least the profile of the new beer consumers in China and the newer emerging markets of India, Vietnam and Cambodia. Lai See Lee follows the market development from her base in Singapore, where she is regional business director for food enzymes at DuPont Industrial Biosciences.

“The growth of the urban middle class of these countries has increased consumer spending power, particularly among young adults.

There are also more working women.

These are the new beer drinkers.

But while they want to drink pleasant beer, they do not want to put on weight. They are looking for a good taste minus the carbohydrates and calories,” she says.

Rising beer consumption reflects a general tendency of these emerging markets to adopt European consumption patterns. At the same time, the region’s consumers are discovering that beer is the perfect accompaniment to their often spicy food and a source of cooling refreshment in the hot climate. success WitH enzyMes Because many of the region’s beers are either low in malt or based entirely on adjuncts, such as barley, rice and soya, which have no natural enzyme content of their own, a successful process is dependent on the addition of brewing enzymes.

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53

Shinichi Higashi, Tokyo, Japan

Reducing the carbohydrates in beer may make it become noticeably thinner.

ing capacity without investing in additional equipment is to use enzyme complexes containing betaglucanases, xylanases and amylases.

Apart from optimising brewing efficiency by speeding up mash separation and reducing beer filtration cycles, such complexes reduce energy and water consumption and facilitate very high gravity brewing, giving further energy savings in the process.

Polydextrose Fills tHe GaP Reducing the carbohydrates in beer is relatively simple. However, with most of the sugars fermented, the impact on taste and body is significant with the beer becoming noticeably thinner.

It is this challenge that brewing experts have overcome with the dietary fibre polydextrose, which gained European Union approval last year for energy-reduced and low-alcohol beers.

Polydextrose is a randomly cross-linked polymer of glucose.

Contributing just one calorie per g —four times less than sucrose— it offers multiple benefits as a low-calorie bulking agent and sugar replacer in

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BENEO Sports Drink Image

When it comes to minimising the carbohydrates, the ability of enzymes to optimise the fermentability of carbohydrate sources is equally indispensable.

The improved efficiency and increased yield that enzymes provide are additional key benefits that make low-carb beer an attractive proposition for brewers.

Among commercial brewing enzymes, glucoamylase is highly rated for its ability to achieve a real degree of attenuation (RDF) in excess of 80 percent. What this means in practice is that the enzyme breaks down otherwise non-fermentable carbohydrates into smaller molecules, promoting fermentation, reducing the content of calorie-containing sugars and increasing the level of alcohol. The alcohol level can then be adjusted as required.

Another way to increase brew-

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Through the activity of the natural enzymes present in malt and external brewing enzymes, the carbohydrates in the beer wort are converted into four sugar types: D1, DP2, DP3 and DP4+.

Of these, D1, DP2 and DP3 are then fermented by the yeast. Depending on the fermentation time, type of enzymes and enzyme concentration, it is possible to produce a highly attenuated beer with low levels of DP4+. The drawback is that beer low in DP4+ typically lacks body and mouthfeel, appearing thin.

low-sugar and sugar-free foods.

As a fibre, it has recognised prebiotic properties, and compared to other fibre sources, is well tolerated by consumers, even at a high dose.

In beer, the technical benefits of polydextrose are of most interest— t h e h i g h s o l u b i l i t y, s t a b i l i t y a n d t r a n s p a re n c y i n s o l u t i o n , deliver y of mouthfeel and the amorphous quality, which prevents crystallisation.

sensory study Recent trials conducted at DuPont in Denmark and the brewing research institute VLB Berlin have investigated the ability of brewing enzymes and polydextrose to produce a highly attenuated beer (75-85 percent RDF) with improved foam and body.

For the purpose of the trials, the polydextrose was added prior to fermentation. In an optimised recipe, however, it is likely that the polydextrose would be added after the fermentation process—depending on individual brewery needs.

Michelle Tribe, Ottawa, Canada

desiraBle outcoMes One of the key findings of the trials is that the addition of one to three percent polydextrose raises the DP4+ level, resulting in a reduced attenuation level. The higher level of DP4+ adds more body, mouthfeel and improved foam to the final beer.

Kat n Kim

Good track record Japanese producers of the low malt beverage known as third generation beer are already using the dietary fibre with success. Made with very little malt in order to qualify for a lower tax bracket and enable lower pricing, third generation beer uses alternative carbohydrate sources such as pea protein, soy protein or soy peptide.

Polydextrose is added to improve body and mouthfeel, stabilise the foam and increase lacing. Third generation beer’s light and crisp taste, which is well-liked by consumers, is a key selling point.

These sensor y benefits are strongly apparent in another popular application—non-alcoholic, low calorie flavoured beer containing flavourings or fruit juice. Here, polydextrose successfully enhances fruity notes and masks the unappealing aftertaste of intense sweeteners.

This ensures the sensory appeal, upgrading the quality of the finished beer. In the sensory evaluation, some of the beer formulations with polydextrose also scored higher on bitterness quality compared to the reference.

In the laboratory foam evaluation, stability was seen to increase considerably in the beer formulations made with polydextrose. This was supported in the appearance assessment, where polydextrose addition improved the ability of the foam to cling to the beer glass.

No impact on beer colour or clarity was observed. Foam stability and body were also noticeably improved in brewing trials with lowalcohol beer at the brewing research institute. neW liFe For Markets?

One way or another, polydextrose has emerged as an effective ingredient in low-carb beers that target the premium segment of Asia Pacific’s growing beer markets. The chances are that innovative beers of this type could spark new life in the more mature markets of Australia, Japan, Korea and New Zealand.

At the annual Beerfest Asia, held in Singapore for the first time in 2009 and attended by beer enthusiasts from around the world, low-carb beer has both attracted interest and won awards.

What is most important, as far as consumers are concerned, is that they get delicious, full-bodied beer without having to worry too much about their waistline. Enzymes supplemented by an invisible dietary fibre are making it happen—and all with the greatest ease for brewers.

Low-carb beer is not only an opportunity to bring a new competitive edge to their brand. With that fast and efficient brewing process, keeping up with growing demand is no problem at all.

For more information, ENTER No: 0470

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FEATURES

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56

A TrAce Of QualiTy

How can you ensure that the food on your plate is what it claims to be?

That seems to be the question that consumers have been asking after a spate of food scares. Incidents from the horse meat scandal in the UK, melamine tainted milk in China, to the plasticisers in Taiwan and the cucumber scare in Europe have led to a greater demand for quality assurance, both in terms of food safety as well as authenticity.

In this age where consumers are increasingly aware and involved in knowing the origins of their food, tracking and traceability measures have become an indicator of quality, and a hallmark of how prepared a manufacturer is when things go awry along the supply chain.

Proper traceability measures allow manufacturers to track down

Tracking informaTion Traceability becomes even more pertinent in an age of globalisation, where a single product can be made up of as much as fifty ingredients with origins transcending several countries. Without track and trace measures in place, it will be near impossible to discover the source of contamination.

A side effect of this is speculation, which implicates parties that are otherwise innocent. Such was the case in the event of the contaminated cucumbers in Germany, where vegetable sales across all of Europe were affected when the original contamination source was actually fenugreek seeds from Egypt.

Essentially, quality can only be assured with the availability of information. This includes knowing

Tamer Tatlici, Bostanli, Turkey

With governments and consumers alike demanding for greater transparency Within the food industry, companies have turned to adopting traceability measures using erp and the cloud, in order to cater to increasingly globalised and complex supply chains.

by Sherlyne yong

QualiTy can only be aSSured wiTh The availabiliTy of informaTion from farm To fork. the error source and recall the affected items immediately. Limiting the scope of recall to only items that are truly affected will help companies save costs on an already expensive process. More importantly, the ability to find the error source quickly helps in managing consumer confidence while also reducing the costs of negative publicity on one’s brand image.

the origins of your product, from farm to fork, and the places that it has passed through.

Information is exactly what the consumer needs. It provides reassurance that the food manufacturers and suppliers are taking the necessar y efforts to ensure the quality of their food.

Transparency is an indicator of supplier confidence, where adequate efforts in enhancing product safety

have been taken, and also aids consumers in making informed choices.

According to the Safety Gauge 2012 sur vey conducted by TÜV SÜD, 68 percent of the respondents have deemed it very important, while 23 percent found it quite important for companies to improve the transparency of their product’s safety.

Additionally, 40 percent of the

FEATURES

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

where consumers in China have been opting for foreign milk powder brands over local ones.

It has escalated to the point where people have taken to buying milk powder in bulk overseas and bringing them home, regardless of whether it costs more or if it is really more nutritious. In response to this purchasing behaviour, countries like Hong Kong have limited the amount of milk powder allowed out of the country.

PromoTing ProducT SafeTy Understanding the importance of food safety, together with a greater consumer demand for product quality, it is not surprising that companies have taken steps to ensure product safety.

About 52 percent of the business respondents in the study are confident that the entire supply chain fulfils product safety

Tuger Akkaya, Istanbul, Turkey

57

One of the challenges to greater traceability is cost. requirements. They also foresee themselves significantly exceeding governmental requirements on food safety in the next five years.

Despite a greater emphasis on product safety, only 46 percent of the respondents are able to trace every component of their products throughout the entire supply chain.

One of the challenges to greater traceability is cost.

Companies already spend an average of 13.6 percent of their total

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3330

BRADY’S TRACK & TRACE SOLUTIONS

Enquiry Number

surveyed consumers were much more likely to purchase a product that has clear packaging on its quality, such as the safety standards achieved. In particular, transparency and clear packaging displaying product quality seems to hold more importance in China. About 91 percent of the respondents from the country felt it is very important that companies improve the safety of their products.

Food safety has been a growing concern in China ever since the melamine-tainted milk incident. Its effects have persisted even now,

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JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

U.S. Department of Agriculture

rachelugado

Certain traceability measures are required by law, such as including the products’ origins on the label.

U.S. Department of Agriculture

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also required companies to be able to trace back where their products were received, and track forward where it was sent. Furthermore, the agency has a mandatory recall authority over all food products, and companies are required to verify that their foreign suppliers have sufficient controls for safety in place.

This severely highlights the need for adequate tracking and traceability measures if companies are to be able to track the journey of its food items and subsequent components within such a short time frame. This is where automation comes in.

enTerPriSe reSource Planning SySTemS have made moniToring comPlex SuPPly chainS eaSier. production cost on food safety, and expect it to increase by about 20 percent if they were to achieve the best safety standard in the industry.

H o w e v e r, t h e b e n e f i t s o f traceability clearly outweigh the cost in the eyes of Scottish food and drinks suppliers. According to James Withers, chief executive of Scotland Food and Drink, “they know that it is important because you need to reassure your customers on safety and environmental standards.” It is vital for staying ahead of the game.

He also highlighted how virtually everyone in Scotland is a member

of the quality assurance program even though it is voluntary. “Most of our customers at home won’t take a product unless it is quality assured.

Farmers have embraced it, and the fishing industry has embraced it as well,” he explained. Some of the traceability measures are required by law as well. For instance, European regulations have dictated that the origin of where an animal is born and slaughtered is required for fresh beef. need for SPeed The inculcation of the Food Safety Modernization Act by the FDA has

Enterprise resource planning (ERP) systems are an example of how monitoring complex supply chains can be made simpler, by digitising information and removing the hassle of recording things down on paper.

The drawback of paper records are its inability to be exchanged freely within the supply chain, in addition to illegible handwriting or a greater chance of human errors.

Some ERP systems are also equipped with a recall or tracking function, and integrated with Microsoft Word or Outlook, such that in one button, notifications are

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ASIA PACIFIC FOOD INDUSTRY JUNE 2013

SeamleSS collaboraTion In a modern age where suppliers, production locations and distributors for a single product transcend geographical boundaries, an efficient track and trace system would require collaboration between all the stakeholders in a production line. This has been made possible with the advent of the cloud, where information can be recorded, stored, shared and retrieved from a single source.

One benefit of cloud computing is its ability to provide critical i n f o r m a t i o n i n re a l t i m e . I t i s also scalable and economically sustainable for users only pay for what they need, therefore making it suitable for businesses of different sizes.

Traceability would be made much easier and less complicated when members along the supply chain each do their part by uploading the relevant information into a shared system. Not only does this prevent problems like the double entry of information, it severely increases the visibility of products and eradicates confusion by standardising and integrating the track and trace process along the entire product chain.

Putting information in the cloud allows any party in the supply chain to track the movement of the product, and also empowers them with the knowledge to

learning from The beST According to the Food Safety and Traceability 2011 report by the A b e rd e e n G ro u p , t h e b e s t - i n class manufacturers in the food industry have outperformed their counterparts in four areas. They have more products produced in compliance, a greater number of complete and on-time shipments, higher overall equipment efficiency, as well as having a much shorter track and trace response time.

To top it off, the best-in-class manufacturers were found to be twice more likely than laggard companies to have visibility and assigned responsibility for adverse events, and are also 40 percent more likely to automate data collection for traceability. This includes the use of radio frequency identification (RFID) tags and barcodes, where readers can automatically scan for information. This suggests that

U.S. Department of Agriculture

conduct recalls or send out remote consignments, leading to greater overall efficiency. In addition, the increased visibility accorded by a cloud-based system will also encourage companies along the chain to uphold honest practices, for fraudulent activity will be much more identifiable.

WE O�FER A ��DE AR��Y OF O������L ��D �A����S ��A��UR�D �HE�SE �OR ��UR �PE���L ��K�D P���UC�S! Although Mozzarella and Cheddar Cheese are commonly used for bakery, our cheese products are excellent as toppings and fillings. Our specialties like heat resistant and various cheese spread are well appreciated by professional bakers around Asia. From our block cheese or diced form to our cheese spread and exclusive cream cheese, all our cheese products await you to start your creative juices flowing when using them.

BLOCK CHEESE • DICED CHEESE • SHREDDED CHEESE CHEESE SPREAD • LIQUID CHEESE • PROCESSED CREAM CHEESE

LACTO ASIA PTE LTD Blk 171 Kampong Ampat #03-13/14, KA FoodLink Singapore 368330 Tel: (+65) 6286 1360 • Fax: (+65) 6286 5034 e-Mail: enquiry@foodtech.com.sg

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sent immediately to suppliers and customers in bi-directional recalls.

Such systems accord speed and precision in rooting out the problem and responding to it.

Apart from the typical recording of shipping information, like dates of receipt, movement, transfers and production, functions could also include changes in lot number and the ingredients used, expiry dates, potential allergens and nutritional information, as well as a complaint management system.

Enquiry Number

ricardo, London

59

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Creating Safe PerCePtionS Nick Saltmarsh, London, UK

Results fRom the food safety GauGe 2012 by tÜV sÜd haVe pRoVided a Glimpse of how consumeRs and businesses View food safety, and how it has affected theiR peRception of the industRy.

Michaela Hackner, Arlington, US

when asked about the frequency of food safety incidents experienced, it was found that respondents in china had the highest average of 2 incidents a year, followed by india at 1.5 incidents, and Japan at 0.4 incidents. it was also found that food recalls in china was the highest, while Japan led the list in the number of companies without any food recalls. product recalls are a pricey affair that cost the industry an average of 9.4 percent of its revenues.

food ProduCtS that ConSumerS are moSt ConCerned with on food Safety

For more information, ENTER No: 0480

Raw meat & fish (72 percent) milk/dairy/eggs (66 percent) Vegetables/fruits (49 percent) processed food (44 percent) oils/fats (31 percent) supplements/health foods (31 percent)

cookbookman17

automating data collection helps companies better allocate their human resources for other more important roles.

By assigning specific responsibilities to various personnel, employees are able to react faster during adversity and improve overall performance. This can be upheld with internal audits as a benchmark for one’s performance, in addition to mock recalls so that companies can better prepare themselves before experiencing a real crisis.

Ultimately, traceability measures may be enhanced and made much more ef ficient with the use of tools like ERP systems and cloud computing, which also helps to inculcate trust between the various stakeholders. Trust is the glue that holds the industry together, from suppliers to manufacturers and from manufacturers to consumers. To achieve this however, stakeholders along the supply chain must take the first step by being accountable and open for collaboration, as these are the main building blocks of track and trace solutions.

toP ten CountrieS PerCeived to be SafeSt

by ConSumerS

toP ten CountrieS PerCeived to be SafeSt by buSineSSeS

1) Japan (26 percent) 2) northern europe (22 percent) 3) canada (17 percent) 4) australia (13 percent) 5) new Zealand (10 percent) 6) singapore (10 percent) 7) eastern europe (10 percent) 8) southern europe (9 percent) 9) brazil (8 percent) 10) Germany (8 percent)

1) northern europe (29 percent) 2) Japan (26 percent) 3) australia (24 percent) 4) canada (19 percent) 5) new Zealand (15 percent) 6) Germany (12 percent) 7) france (9 percent) 8) hong Kong (8 percent) 9) italy (7 percent) 10) singapore (6 percent)

ProduCt traitS ranked aCCording to imPortanCe 1 2 3 4 5 6 7

By Consumers price freshness food safety (hygiene) brand safety labels product origin sustainability

By Businesses food safety (hygiene) freshness price brand safety labels product origin sustainability

4-5 September 2013 AsiaWorld-Expo | Hong Kong

The only dedicated exhibition in Asia functional food I functional drinks I dietary supplements I nutraceuticals Asia’s $62.2 billion* nutraceutical market is waiting for you • 3,000 industry professionals • 200 exhibiting companies • 1,000’s of ingredients and raw materials

• Seminar programme with leading industry professionals • Finished Products Zone with Tasting Bar • International pavilions

Join us at Vitafoodsasia.com/linkedin

Enquiry Number

* Transparency Market Research

Follow us at twitter.com/VitafoodsAsia

vitafoodsasia.com Portfolio includes:

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Featuring:

Book your stand now!

Exhibition space and sponsorship opportunities are still available.

Contact us today. Call +44 20 3377 3881 or +65 6411 7725 or visit vitafoodsasia.com/adapfi

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From Wet markets to

suPermarKets

China’s rapid development is driving innovation in food paCkaging. the introduCtion of new teChnologies and paCkaging solutions is neCessary if manufaCturers want to stay ahead in this fast-growing market. By Daniel Kearny, market and teChnology development— asia paCifiC, Bemis China has experienced rapid development and urbanisation over the past decade, resulting in remarkable developments in shopping and eating habits. With consumers embracing busier lifestyles which demand convenience, rising awareness of nutrition and the advance of modern marketing techniques, there is greater demand for packaged food.

Convenience, quality, appearance and safety are now key considerations for consumers when shopping or eating. It is symbolised by the shift from wet markets to growing numbers of convenience stores and supermarkets or even hypermarkets as modern distribution channels.

As a result of these trends, China’s food and packaging industries are rapidly evolving to meet growing demand.

Chinese consumers are also more concerned about food safety, and as they become better informed, require extra nutrition and ingredient information provided in food packaging. Food manufacturing and packaging companies need to actively address these trends by collaborating closely to deliver the best tailored innovations and solutions that meet consumers’ raised expectations. microwaveable PacKaGinG The introduction of new tech -

nologies to the China market, including next generation multilayer films and microwavable applications, is set to have a positive impact on the food industry, making consumers’ lives easier while also improving manufacturers’ bottom lines.

For example, more than half of Chinese urban households now own a microwave oven and it is the second most commonly found item at home (after refrigerators). Demand for the fast-heating ovens can only grow now that more than 90 percent of households in developed economies, such as the US, have microwaves.

The food packaging industry is responding to this phenomenon with the provision of microwaveable packaging, as well as innovations allowing frozen or shelf stable meals to go from the freezer or cupboard to the microwave oven with minimal effort from the consumer.

Responding to these fast-moving changes in market dynamics, innovations from developed markets are introduced with adaption for local Chinese requirements.

Processors can now offer microwaveable retort pouches featuring ready meal, steam-in-bag flavour and convenience with microwavable packaging solutions. A film with seal-vent technology can withstand

temperatures high enough to heat prepared meals or vegetables, while also maintaining a hermetic seal throughout distribution. These films self-vent during the cooking process, leaving no mess for consumers to clean up, while also preventing contamination.

PoiseD For Growth The prize for processors and food packaging manufacturers who get their products right is significant.

China is expected to become the world’s largest packaged food market in the near future, and was the third biggest in the world in 2008, according to a Canadian government assessment.

Average annual growth in retail sales of packaged food between 2003 and 2008 was 11.3 percent as the assessment has advised. By 2010, sales in the Chinese packaged food market were valued at US$124 billion and expected to grow by 51 percent in value from 2011 to 2015.

Consumers in China are looking for more than convenience in the shift from wet markets to hypermarkets and convenience stores.

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Trehalose

Multi-Functional Disaccharide Functional Properties •Prevent Starch Retrogradation •Prevent Protein Denaturation •Suppress Unpleasant Taste and Odor •Prevent Frozen Damage and Drip Loss

•Improve Texture •Improve Shelf Life •No Maillard Reaction •Heat and Acid Stable

www.intl.hayashibara.co.jp

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

Booth no. 402 3413

South East Asia and Oceania

Booth no. K6

*TREHA is a trademark for trehalose and a registered trademark of Hayashibara in Japan, the U.S., Thailand, Singapore and other countries.

Enquiry Number

convenient FooD storaGe The impact of supermarkets is vividly demonstrated in the development of packaging for a popular treat— duck neck. Available for generations in wet markets, duck neck would be scooped from an open barrel and placed in plastic bags by vendors or the consumers themselves.

Now, it is being sold in the refrigerated sections of supermarkets in sealed packages which provide convenient food storage for consumers and significant advantages for our customer in terms of shelf life and supply chain sterility.

This advanced packaging technology uses unique multilayer structures of packaging films to deliver consistent, peelable seals on every package and guarantee consistent hermetic sealing with an easy open feature for added consumer convenience.

The shelf life of duck necks have also been extended due to the package providing an excellent oxygen barrier. With unique technological and manufacturing advantages, the package is convenient for consumers and ultimately eliminates the frustration arising from hard to open packages.

Food safety is top-of-mind for Chinese consumers. Recent food contamination scandals have damaged consumer confidence in the food supply chain, but manufacturers and distributors are working rapidly to significantly improve the infrastructure and controls across China.

Christopher Leung, Shanghai, China

Traditionally, price has been the highest priority for shoppers, but with lifestyles changing, they are now also looking for more diverse choices in terms of functionality and quality of packaging.

At premium supermarkets in cities with higher incomes such as Beijing, Shanghai and Guangzhou, high-end consumers are reported to be less price sensitive. Wealthier, better educated consumers are more concerned about product healthiness and quality.

Small pack sizes are also becoming increasingly popular as consumers want convenient-to-carry food and beverage products and retailers offer fast turnover distribution channels.

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Consumers can benefit from easy to open packages.

shelF liFe extension Improving the supply chain also requires upgrading the packaging to take maximum advantage of the gains in infrastructure. Higher barrier materials will improve product protection, so the costs associated with

in trays or woks. The chestnut-shaped retort pouch is efficient to manufacture, provides cost advantages to the customer as it allows the product to be cooked inside the packaging and drives excitement with consumers for the benefit of the brand.

better Distribution will leaD to less wastaGe, better PacKaGinG anD hiGher consumer satisFaction. infrastructure development can be recouped through reduced product spoilage in distribution.

Higher barrier materials will also extend product shelf life, reducing the amount of wastage at retail. In the end, better distribution will lead to less wastage, better packaging and higher consumer satisfaction.

Marketing and consumers’ preferences for products with appeal are also part of the revolution in shopping and eating. Aisles full of packaged products and goods competing for the attention of consumers at sales points have led to a rise in colourful and inventive packaging. chestnut Pouch In an application example, a special packaging has been developed in the shape of its main product—chestnuts.

It is a long way from the markets where chestnuts have traditionally been sold

The retort pouch was developed in response to the customer’s request to improve brand image and make products more recognisable. Shaped like a chestnut, the package immediately tells the consumer what they are looking at and delivers a pleasing packaging experience through stand up convenience and easy opening features.

There are other new packaging technologies on the horizon for Chinese consumers as well. A top consumer complaint in China is hard to open packaging. When a package is difficult to open, the consumer often ends up using their teeth to open a package or in extreme cases, spilling the contents on themselves.

The transfer of an opening technology to China and will enable local consumers to recognise the benefits of easy to open packages using this technology. The packaging solution uses a

PinkBow

Ian Riley, Adelaide, Australia

nina shepherd, Manila, Phillippines.

Food, Fash, Fit, UK

Popular items, such as duck necks, are now packaged like other snacks.

unique, low cost technology to create a tear initiation point in the package.

Once the consumer initiates the tear, the technology causes the package to open in a very straight line, something which consumers recognise as a signal of high quality, convenient packaging.

Consumers are benefitting too from upgrading their shopping to convenience stores and supermarkets.

Food sold in wet markets is unpackaged and unlabelled.

Since the start of this year, the country’s Ministry of Health has implemented regulations requiring food packaging labels to provide standard nutritional information. They cover nutritional elements such as protein, fat, carbohydrate and sodium. Food processors will need to ensure packaging carries this information.

Shoppers, as they become more sophisticated and their incomes rise, are demanding more in terms of food products. Convenience and quality, food safety, longer shelf life, visual appeal and strong brands are now top of mind.

Food manufacturing and packaging companies need to collaborate to capture the opportunities and meet the expectations of this fast-changing market.

For more information, ENTER No: 0481

Enquiry Number

3319

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Review:

Food Ingredients China

AccoRding to the chinA Food Additives MARket Monthly RepoRt,the totAl output vAlue oF chinA’s Food Additives Accounts FoR About 10 peRcent oF inteRnAtionAl tRAde. in teRMs oF Food colouRings, chinA hAs becoMe the woRld’s lARgest countRy in teRMs oF pRoduction And consuMption.

Food IngrEdIEntS ChIna Where Shanghai World Expo Exhibition & Convention Center Country Shanghai, China Date March 26-28, 2013 Food Ingredients China, an international trade exhibition for the food additives and ingredients industry in Asia took place from March 26-28, 2013, at the Shanghai World Expo Exhibition & Convention Center, China.

The 23rd edition of the show featured 1,194 exhibitors from 28 countries, who showcased their products over 72,000 sq m of floor space. Of the total, 303 exhibitors were from overseas, a 0.48 percent growth compared to last year.

Exhibition space saw an increase of over 20,000 sq m, with Hall 2 joining Hall 1 as the international halls. Companies from the US, Korea, Japan, UK and Taiwan once again appeared at the show as respective pavilions. The show welcomed a total of 34,646 professional visitors from 73 countries.

During the exhibition, 17 technical seminars were organised to facilitate knowledge exchange.

Invited experts and researchers shared the latest trends, regulations and standards, research and development, as well as market information, that resonated with the over 900 trade participants.

In addition, 41 product and technology launches were held, which attracted over 3,300 attendees.

Topics touched on include in-depth insights on major public and corporate concerns, such as ingredient breakthroughs and applications, and food safety.

The show is scheduled to return in 2014 from March 25-27 at the same venue. ___________________________ Enquiry No: 0490

According to Albert Stevens, VP of IMCD Asia, the Chinese market is one of high importance to the company as it is one of the largest and fastest growing economies in the world. Although the company has been present in the country for a number of years and the business over there Albert Stevens, VP, IMCD Asia has grown exponentially, he believes that there is still room for further growth.

That applies to Southeast Asia as well.

“We are looking into the Southeast Asia region as a whole. Although we already have a strong presence there, there are still a number of Kevin Zhang, Senior sales geographic markets manager, IMCD China which we would like to enter and expand our businesses,” he added.

In particular, the company is looking at markets like Malaysia, Indonesia, Thailand, Vietnam and the Philippines.

Kevin Zhang, senior sales manager of IMCD China, explained further, “In the industry sub-segment, we are focusing on savoury, bakery, dairy and confectionery products, and we target the customers who value high quality products and services and who are driven by healthy concepts.”

He said that some of the major ingredient trends for 2013 are on foods with natural, healthy, functional and higher nutritional value. Examples of which include, salt reduction, higher fibre content, low-fat and replacement of chemicals with natural ingredients.

“Another distinct trend we’re seeing this year is taste masking. Taste masking may be done to hide the ingredient’s bitter taste or to mask the ‘off notes’ in the ingredient,” he said.

With regard to the special requirements that Chinese customers are looking for, he says, “Besides increasing demand for ingredients with better health benefits, Chinese customers also ask for regulatory information, application guidelines and prototype samples for taste. In addition, cost reduction while maintaining quality level is another strong trend that we are seeing on the market.”

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When asked about other emerging markets that food producers should watch out for, he said that beyond major markets like India and China, many of the company’s key customers are entering the Southeast Asia market, in particular, Indonesia.

Enquiry Number

Mike O’Riodan, GM of Greater China, Ingredion, said that the company has observed some hard trends that are linked to demographic changes and consumer behaviour, such as increased demands from an ageing population (bone health and dysphagia), increased demand for infant milk formula as working mothers return to the workforce earlier, and perhaps most importantly, a heightened awareness and demand for ‘clean label foods’, driven primarily by food safety.

According to him, ‘clean label foods’ are defined as foods that are free from chemical additives, foods that bear a simple ingredients list that consumers understand or foods that are processed using traditional methods (minimally processed).

Consequently, the ingredients that allow manufacturers to make clean label claims are either non-additive, all natural or certified organic.

He warned that this is something to take note of to stay competitive.

“The demand for simpler and ‘cleaner’ labels has been growing tremendously. It is fast becoming one of the biggest opportunities for food manufacturers, especially in China where there is immense distrust caused by numerous food safety issues. Consumers are concerned about what goes into their food, how the food is made, and where the ingredients originate.”

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Mike O’Riodan, GM of Greater China, Ingredion

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Review:

World Health Summit Regional Meeting–Asia

OveR thRee days Of intense,thOught pROvOking dialOgues, leading scientists, ReseaRcheRs, academics, membeRs Of civil sOciety and industRy issued a call tO actiOn fOR gOveRnments tO take a whOle-Of-sOciety appROach tO fORmulating health pOlicy that is cRitical tO sustained develOpment and gROwth in asia and aROund the wORld.

WHSRMA 2013

The World Health Summit Regional Meeting—Asia (WHSRMA) 2013 was held in Singapore from April 8-10, 2013, where key opinion leaders gathered in to contribute in-depth cross-sectorial discussions based

governmental agencies, as well as private and non-profit sectors to play an active role in a whole-of-society approach to develop and implement strategies which promote health, prevent onset of diseases, and increase the resilience of populations.

The current trend of healthcare worker migration from less developed to more developed nations is a global phenomenon. The alliance

on the summit theme of ‘Health for Sustainable Development in Asia’.

Concluding the discussions, the M8 Alliance issued a call to action— anchored on the four major themes of the summit and the recognition that a healthy population is the foundation for development, security, progress, social justice and economic stability.

On the impact of health on Asian economies, the alliance called on

urges governments and international organisations to develop policies to ensure a sustainable health workforce within countries with fragile health systems.

On the innovations in health in Asia, the alliance recognised that rising healthcare costs are not sustainable and the issues surrounding regulatory capacity and lack of harmonisation in drugs and device regulation are

Where Ritz-Carlton, Millenia Singapore Country Singapore Date April 8-10, 2013

inhibiting rapid development of needed medicines and devices. With the support of governments, industry and innovative philanthropy, research networks should be promoted especially for emerging health threats in Asia.

On financing healthcare, the alliance believes that healthcare should be accessible to everyone. It urges the private and public sectors to work together to implement innovative financing approaches to make medicines and healthcare more affordable and accessible to those in greatest need and with the least power to pay. The more developed nations could help the less developed with technical assistance and its strengthening capacity, which would benefit the entire region.

On emerging health threats in Asia, the alliance noted that noncommunicable diseases (NCDs), especially cancer, cardiovascular, metabolic, neurological disease, and mental health conditions are the leading causes of ill health and death in Asia.

N C D s a re e x a c e r b a t e d b y ageing populations and changing lifestyles as a result of globalisation and urbanisation, consumption of unhealthy food and beverages, and the continued and heavy use of tobacco.

The alliance urges governments to continue surveillance efforts and build response capacity.

Key stakeholders in healthcare will come together once again at the World Health Summit on October 20-22, 2013, in Berlin. The next regional meeting will be held in Brazil in April 2014. _______________ Enquiry No: 0491

Enquiry Number

3395

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Review:

IFFA

SuStainable uSe of eneRgy and ReSouRceS, automated pRoduction, food Safety, ingRedientS and packaging mateRialS take centRe Stage foR the meat pRoceSSing SectoR. otheR hot topicS include clean labelling, Reduction oR exchange of additiveS and alleRgenS that have to be declaRed. IFFA 2013, an international trade fair for the meat processing industry, was held from May 4-9, 2013, at Messe Frankfurt, Germany. For six days, 960 companies (942 in 2010) from 47 countries presented their latest products to an audience of trade visitors. With 60,266 trade visitors (58,2451 in 2010) from 142 countries, the show grew by 2.5 percent.

Of the total visitors, 61 percent came from outside of Germany. The proportion was similar on the exhibitor side with 57 percent of companies based overseas. Additionally, the exhibition space occupied rose by six percent to 110,000 sq m (103,9001 in 2010).

The majority of visitors from outside Germany came from Russia, Italy, the Netherlands, Spain, Poland, Austria, the US, Switzerland and China. There were also large numbers of visitors from Australia, South America and Eastern Europe.

One of the main aspects at this year’s leading trade fair for the meat processing sector was the sustainable use of energy and resources, whereby particular attention was paid to automation for production. Another very important subject was food safety because hygiene, labelling and traceability along the whole process

IFFA Where Messe Frankfurt Country Frankfurt, Germany Date May 4-9, 2013

this aspect, the spotlight was on characteristic sauces or appealing takeaway packages.

Exhibitors were grouped into different halls based on their product categories. Booths at the machinery halls were generally more spacious, necessary for the display of large equipment, while the ingredient and services booths were closely packed.

In consideration of the large proportion of international visitors, most companies conducted their product demonstrations in two

Food safety is an important subject because hygiene, labelling and traceability along the whole process chain are vital for high quality. chain are vital for consistent high quality in the meat processing sector.

The show also had a focus on ingredients, spices, additives, casings and packaging materials, which are used in both the butchers’ trade and the meat processing industry. Other

subjects discussed included clean labelling, the reduction or exchange of additives and allergens that have to be declared, artificial aromas, ‘walking food’, convenient products catering for the way of life and eating habits of younger target groups. In

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

__________________________________ Enquiry No: 0482

World’s Leading Trade Fair for the Beverage and Liquid Food Industry Processing + Filling + Packaging + Marketing

Also in Hall B0:

drinktec is the pacemaker for the beverages and liquid food industry.

The whole industry comes together at drinktec— companies large and small, regional and global.

This is the place to find solutions. Be inspired by innovations, world premieres and new thinking. drinktec—Go with the flow.

September 16–20, 2013 3313

Messe München, Germany

D

info@drinktec.com Tel. +49 89 949-11318 | Fax +49 89 949-11319

dt13of_APFoodIndustry_80x240_E.indd 1

Enquiry Number

languages, German and English. In addition, the bigger companies even pooled together their international sales teams to offer potential customers a contact point that speak their local language and understand their requirements. Booths were reasonably packed throughout the six days and there were lots of exchanges between exhibitors and visitors.

Many of the companies also took the opportunity to debut their latest product innovations. Tipper Tie, an automated clipper system manufacturer, launched its optimised, high speed clipper among other products.

Machine maker Vemag showcased a production line attachment that creates sausages in an alginate casing.

Multivac presented its new thermoforming packaging machine that is designed for running extra-wide films.

Other notable products include Seydelmann’s vacuumcooking-cutter, which the company claims to be the largest in the world with a bowl capacity of 1,000 litres, and JBT FoodTech’s self-stacking spiral belt and high speed drive system. Bizerba introduced its thermal direct transparent film that offers consumers a clear view of products to make quality assessments. Marel Townsend Further Processing came to the show with its improved portioner with paper underleaver and stacker, as well as a sausage maker that can be used for different casing applications.

In conjunction to the show, the first Meat Vision Congress was held one day before the start of the show on May 3. Researchers and industrial experts presented their studies and insights over seven topics, ranging from sustainability, pricing, marketing and export.

In his talk on whether fair prices are possible, professor Michael Schmitz from the Justus-Liebig-University Gießen said that prices should reflect the scarcity of the market and create a balance between supply and demand.

However, he noted that prices will always be unfair to either the manufacturer or consumers, once the costs and profits come into play. He advocated that prices should not be forced to be ’fair’ due to state intervention, but that the agricultural sector should be left to regulate itself.

Professor Franz-Theo Gottwald of Schweisfurth-Stiftung, Munich, advised companies to design sustainability programs that are suitable for their core businesses.

According to him, ecology is economy and it is just a matter of time before committed parties see the financial effects.

He added that documentation is essential if companies would like to gain any credibility.

Chris Lamb, International Meat Secretariat Marketing Committee chairman, rounded up the congress with his presentation of global marketing and how companies can counter against opposing factors to meat production.

The exhibition is scheduled to return from May 7-12, 2016.

14.11.12 09:39

EXHIBITION & EVENTS

InnovAtIons At IFFA 2013

Vemag: alginate line



The CC215 is an attachment for the production of sausage in an alginate casing. The sausages can either be discharged on a hanging unit or individually on a belt.

The unit, which has extra-long dividing belts, can produce cleanly divided sausages with a portioning rate of up to 800 pieces per minute. It can lower production costs significantly due to the low casing cost.

The alginate encapsulates the sausage in a transparent skin, allowing the product to remain visible. Alginate casings have the ability to retain the aroma of smoke, and are ideal for smoked products. Alginate permits the production of ‘pure’ products such as halal or vegetarian sausage. Upon leaving the coextrusion head, the finished alginate is sprayed with a calcium chloride solution, which immediately begins the curing process.

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Seydelmann: integrated cutter

With a bowl capacity of 1,000 litres, the Vacuum-Cooking-Cutter K 1004 AC-8 optimises production processes and offers the possibility to reduce costs while improving the quality and consistency of the product.

The machine is a space-saving and efficient alternative to production with two 500 litre or three 325 litre cutters. It can reduce the number of operating personnel required and the time taken as only one operator is needed to produce the same batch size as two or more small machines. In addition, the potential sources of error are reduced as well.

The machine can also be cleaned faster, maintained easily and facilitate quick changing and grinding. Loading can be done via one or two integrated loading devices, by a 400-800 litre loader or continuously via a feeding reservoir.

tipper tie: Seal & clip SyStem

The Rota-Clip model RCEG2-12 system is engineered to deliver high-speed automated sealing and clipping of most pumpable emulsions. Two independent, synchronised servo-driven units rapidly feed roll stock plastic film where it is formed and sealed into a chub through a glue seal system.

The high pace is maintained through a servo-driven rotating table with up to 12 double clipping stations. To optimise the performance and reliability required at this rate, an advanced spool holder design with an improved clip pusher cylinder is added.

As the table spins, chubs and pumped product are fed into the unit, delivering packaging speeds of up to 350 pieces per minute. Even at full speed, the system can deliver precise and consistent package sizes and volumes for up to 7.5 continuous hours. It can handle a range of product sizes: package widths from 25-140 mm and package lengths from 152-900 mm.

multiVac: thermoforming machine





The R 685 thermoforming packaging machine is designed for running extra-wide films and is suited to producing particularly high volumes of sliced products. Its output is up to 480 packs per minute.

The machine is designed for running films with a width of 830 mm. The extrawide films are manufactured from the usual thermoplastic polymers, which are heated in the forming die. There is a special support system with rails in the loading and discharge areas of the machine. The transport chain ensures that the film is kept stable while it is guided through to the sealing station.

The weight of the dies on the machine is also significantly higher, due to the large formats of the dies, than is the case with standard machine models up to now.

In order to be able to move the large masses and create sufficiently high closing forces, it has double-spindle lifting units for the forming and sealing stations.

It has also been equipped with appropriate sensor technology, which monitors and supports the individual process stages in the machine.

28 - 31 AUGUST 2013 Venue : Jakarta International Expo - Indonesia

Inter I

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INTER FOOD INDONESIA 2013

The 13th International Exhibition on Food & Beverage Products, Technology, Ingredients, Additives, Raw Materials, Services, Equipment, Supplies FEATURING : Food & Beverage - Products and Technology Bakery & Confectionery - Bakery & Confectionery, Machinery, Equipment, Supplies, Ingredients Food & Hospitality - Wine & Spirits, Equipment, Supplies, Storage, Services & Related Technology for Hotel, Catering, Restaurant, Cafe, Supermarket Food Ingredients - Food Additives, Food Chemicals, Food Ingredients, Food Materials Herbal & Health Food - Herbal & Health Food and Food Supplments Retail & Franchising - Franchising & Licensing

Supported By : APTINDO

Asosisasi Produsen tepung Terigu Indonesia

3399

REPUBLIK INDONESIA

Enquiry Number

Kementerian Perindustrian

Exhibition Organizer KRISTA EXHIBITIONS Jl. Blandongan No.28d/g . Jakarta 11220. Indonesia Phone +62 21 6345861, 6345862, 6334581, 6345002 Fax +62 21 6340140, 6342113 Email : info@kristamedia.com Website : www.kristamedia.com

EXHIBITION & EVENTS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

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Review:

HOFEX 2013

If the tuRnout at hofeX 2013 was anythIng to go by, the woRld has tRuly set Its sIghts on asIa. held fRom may 7-10, 2013,the 15th edItIon of the bIennIal show was Its laRgest yet.

Occupying 13 exhibition halls over three floors and at a space of 60,000 sq m, the show drew a total of 37,817 visitors—a 13.2 percent increase from the last show in 2011. According to Daniel Cheung, GM of Hong Kong Exhibition Services, approximately 30 percent of the total visitors came from overseas, in which half were from China, followed by Macau, Philippines, Thailand and Singapore.

With most visitors being importers, wholesalers and traders, he explained that the strong turnout from Chinese visitors were because “they use Hong Kong as a springboard—a gateway to sell and to buy.”

With a rising middle class in China that is characterised by greater affluence, consumers can afford to spend more. This coupled with the fact that food safety scares have weaned Chinese consumers off local products, has led to “a very big market for foreign goods going into China,” said Mr Cheung.

This is one of the reasons behind the sheer number of international exhibitors at the show, with country pavilions including the likes of the US, Turkey, Italy and Spain, regional stalwarts like Taiwan and South Korea, as well as newcomers Scotland, Wales, Greece and Poland, among others.

HOFEX 2013 Where Hong Kong Convention & Exhibition Centre Country Hong Kong Date May 7-10, 2013

biggest markets because they are a gateway for exports into other countries.

Ms Hawkins has shared that demand from Asian markets revolve around higher end products such as commodities with added value, and that there is a “particular interest in alcohol products, traditional beers, lots of confectionery, cake and biscuits kind of products, bottled water.”

Likewise, James Withers, chief executive of Scotland Food & Drink

Port cities like Hong Kong and Singapore are some of the biggest markets because they are a gateway for exports into other countries.

AsiA’s EmErging mArkEts Companies from these countries are tapping onto the rising demand of Asia’s emerging markets. “Hong Kong is the largest market for Welsh and UK food by far, and then after

that it’s Singapore,” said Sally-Anne Hawkins, sector lead, International Development, Food & Market Development Division from the Welsh government. Port cities like Hong Kong and Singapore are some of the

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2013

75

year, but in the opposite, markets are growing seven, eight percent over here (in Asia),” said Mr Withers.

International trade exhibition

Hong Kong 4 –6 September 2013

Asia‘s Fresh Produce Hub

国际 贸易 展览会

2013年9月 4 –6日，

亚洲新鲜 果蔬行业 聚集点

中国香港

同期举办 together with

Global Produce Events GmbH Messedamm 22 14055 Berlin • Germany Tel +49(0)30/3038-2373 Fax +49(0)30/3038-7060 info@asiafruitlogistica.com

3412

ASIA FRUIT LOGISTICA

chains and restaurants, where IT solutions are used as a barricade against the labour crunch.

The next edition of the show will be held from May 6-9, 2015, at the same venue. _______________ Enquiry No: 0493

Enquiry Number

Trends With greater purchasing power, Asian consumers are choosing not to settle for less. This includes a willingness to pay more for an augmented product, such as one with increased quality, health benefits or environmental friendliness. This ranges towards the decadent Spanish jamón, to the healthier options like lean Scottish salmon, quinoa and unadulterated coconut water.

The greater focus on better living has also led to labour policies on minimum wages or working hours, affecting food operators in turn.

As a result, there is a shift towards automation, especially in labour intensive sections like supermarket

www.asiafruitlogistica.com

has revealed that Singapore is Scotland’s third biggest export market in the world. “Singapore is a gateway, and that is the point of first entry into Asia, but then it goes much wider after that,” he explained. Popular Scottish exports include premium products like salmon, shellfish and whiskey, with whiskey exports to Singapore reaching approximately HK$3 billion (US$386 million).

“Asian demands are now starting to westernise in the same way that they were in France and the US,” he said, adding that demand for products that were seen only in Europe and the US a decade ago are now appearing in Latin America, and particularly in Asia.

This poses a huge opportunity for Europe, which is bearing the brunt of a lacklustre domestic market. “We have seen a decline actually year on

EXHIBITION & EVENTS

JUNE 2013 ASIA PACIFIC FOOD INDUSTRY

76

Preview:

PROPAK CHINA

China’s demand for PaCkaging maChinery is foreCast to inCrease 7.5 PerCent annually to rmB40 Billion (us$6.5 Billion) By 2016. filling and form/fill/ seal equiPment will remain the largest segment, while demand for laBelling and Coding equiPment Continues to grow raPidly. mediCal, PharmaCeutiCal and Personal Care segments are new ‘stars’ of the market, while food and drinks PaCkaging remains the Biggest industry Category needing ProCessing and PaCkaging teChnology.

ProPak ChINa Where Shanghai New International Expo Centre Country Shanghai, China Date July 17-19, 2013 ProPak China, a packaging and processing technology and materials exhibition, will take place at Shanghai New International Expo Centre (SNIEC), China, from July 17-19, 2013.

A total of 550 exhibiting companies from 22 countries and regions will be attending the show, with more than 10 percent participating for the first time. In 2012, the event welcomed 17,533 visitors and a similar turnout is expected this year.

In its 19th edition, the show will showcase technology for processing and packaging of manufactured products over three and a half exhibition halls, with a 19 percent growth in floor space. Producers of foods, beverages, cosmetics, pharmaceuticals, household daily chemicals, industrial chemicals, medical products, electronics and consumer products will find relevant technologies for their industries on display.

Visitors can expect to meet

re p re s e n t a t i v e s a n d m e m b e r companies from different international associations, such as VDMA of Germany, JPMA of Japan, KOTRA and KPMA of South Korea, PPMA of UK and PMMI of North America with UCIMA, the Processing & Packaging (P+P) Italy, Singapore and Adepta of France making their debuts.

Held alongside the show, China BevTek 2013, the international beverage and liquid technology and materials show, will present companies offering new technology, latest ideas and solutions of liquid and beverage industries.

N e w re g u l a t i o n s re c e n t l y announced for packaging standards in China require alcoholic drinks packaging to not have more than

55 percent vacant space in their packaging, affecting both secondary and primary packaging.

One direct impact of the new regulation is that alcoholic drinks makers will focus on efficient packaging, with small packaging taking into consideration function, look and cost. It is expected that more light-weight, eco-friendly materials will be used to make secondary packaging solutions. Companies will focus more on primary packaging solutions and reduce unnecessary secondary packaging to get the total packaging cost down to 20 percent.

Special technical seminars will be organised during the exhibition to provide more insights on industry trends, government regulations and industrial solutions. There will also be a new series of presentations by the China Food Industry Association Frozen Committee. _______________ Enquiry No: 0494

Three simple words: source, grow and nurture.

But words that play a vital role in the success of any business in the food and beverage industry. That’s why we place them at the heart of everything we do.

Fi Asia is the only event that serves the Pan-Asian region that can claim to deliver senior-purchasing decision makers from manufacturers. As an annual event, held in either Indonesia or Thailand, Fi Asia supports local, regional and global food ingredient suppliers expand their business in Asia’s most promising and high growth countries.

11 – 13 September 2013 BITEC, Bangkok, Thailand

The perfect recipe for success.

Enquiry Number

Search for Fi Global

For more info Fi Europe

Fi Asia

3365

#Fi_Global

Fi Philippines

Fi South America

Fi India

Fi Asia-China

Fi Istanbul

Fi Conferences

Product Catalogue Vacuum – the best way to convey materials!

Profitable Ideas for Cones and Wafers

Advantages of Piab vacuum conveyors: • Simple to install • Dustless conveying • New COAX® cartridge pump • Low noise level • Minimum maintenance • Handle powders and granules • Option of 304L or 316L stainless steel • Option of pneumatic pump or blower • Approvals: FDA, USDA, 3A, ATEX

ZWA Series Wafer Biscuit Baking Machine Mfg. & Exporter

An ISO 9001:2008 Company

Piab Asia Pte Ltd 4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625 Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com

www.piab.com

A-41, IDA Kukatpally, Phase II, Road No.4, Hyderabad - 500 037. INDIA Phone : +91 - 40 - 2340 2682, 23079121 E-Mail : info@rndwafers.com Fax : +91- 40 - 2307 8668

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

6054

R & D Engineers

6052 Enquiry Number

6053 Enquiry Number

SPECIALITY WAFERS

BELGIAN WAFFLE BAKER

Enquiry Number

ICE CREAM CONE MACHINES

ROLLED SUGAR CONE MACHINE

Virag Virag, Budapest, Hungary

LOOK OUT FOR THESE SHOWS CALENDAR OF EVENTS 2013 June 12-15: PROPAK ASIA BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: mszandrowski@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

14: ASIA DRINK CONFERENCE BITEC Bangkok, Thailand Bangkok Exhibition Services & Eastern Trade Media Web: www.asiadrinkconference.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25-27: VIETFISH Saigon Exhibition and Convention Center Ho Chi Minh, Vietnam Vietnam Association of Seafood Exporters and Producers E-mail: info@vietfish.com.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 17-19: PROPAK CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: cie@chinaallworld.com Web: www.propakchina.com/en/index.html ❑ To Exhibit ❑ To Visit ❑ General Enquiry

August 28-31: INTERFOOD INDONESIA JIExpo-Kemayoran Jakarta, Indonesia Krista Exhibitions Web: interfood-indonesia.com/information/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 4-5: VITAFOODS ASIA AsiaWorld-Expo Hong Kong Informa Exhibitions E-mail: vitafoods@informa.com Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

4-6: ASIA FRUIT LOGISTICA AsiaWorld-Expo Centre Hong Kong Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

4-7: FOOD & HOTEL THAILAND BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: fmurray@besallworld.com Web: www.foodhotelthailand.com/ food/2013/en ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

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

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

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

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

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

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

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

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

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

NOTE To be considered for a listing in the

Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below.

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

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

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

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

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ADVANCING

processing+packaging Find your inspiration at the world’s largest packaging and processing trade show.

With more packaging and processing solutions and innovations than you will find anywhere else this year, PACK EXPO Las Vegas 2013 is your must-attend industry event.

• 1,600+ exhibitors • 65,000 square meters • 26,000 attendees from 40 vertical markets and 127 countries • thousands of new ideas • unparalleled networking and education No matter what your business — food, beverage, pharmaceutical and more — make being at PACK EXPO your priority.

For details on attending and leading a delegation, email or call: PMMI USA: expo@pmmi.org | +1 703 243 8555

3400

Or search for your in-country contact at www.packexpo.com/ibp

Register today! www.packexpo.com

Enquiry Number

Produced by:

the seasoning

REVOLUTION CONTINUES

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

simplicity

performance

flexibility

Improved modular design that is

Tighter standard deviations on

The ultimate in OMS seasoning

fully enclosed for a more hygienic

seasoning performance through scarf

that is fully integrated with both

and quick to clean system. Pivoting

position. Loss-In-Weight powder

oil spray and flavour injection in

drum that improves accessibility for

feeder technology improves accuracy

one system for total control of

hard to reach areas to simplify day

of seasoning application. Vacuum

adhesion. Capable of quick

to day operation.

fill provides cleaner operation.

flavour changes.

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