Child Nutrition: From The Beginning
Smart Packages: Built-In Freshness Watchdogs
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Food Safety: Science-Based Risk Analysis
MICA (P) 163/11/2010
| MARCH 2011
Enquiry Number
2799
The Thepromise promise promise ofofsafety safety safety SafetySafety is DSMisNutritional DSM Nutritional Products’ Products’ priority. priority. We ensure We ensure the highest the highest Safety is product DSM Products’ priority. We ensure standards standards of of Nutritional product quality, quality, reliability reliability and traceability, and traceability, and wethe and arehighest we are standards of to product quality, reliability and traceability, committed committed to sustainability. sustainability. With our With baby ourfood baby grade, food grade, we have weand set havewe setare committed to sustainability. Withsafety our tightened baby grade, we have set a new aindustry new industry standard standard in foodinsafety food with with food tightened specifications specifications a new industry standard inour food safety with tightened for the for microbiological the microbiological purity purity of of baby our food baby products. food products.specifications
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2794
ingredients can give.
Enquiry Number
DSM Nutritional DSM Nutritional Products Products Asia Pacific Asia Pacific Pte. Ltd. Pte. Ltd. 2 Havelock 2 Havelock Road #04-01, Road #04-01, Singapore Singapore 059763059763
2 Havelock 2 Havelock Road #04-01, Road #04-01, Singapore 059763 059763 DSM Nutritional Products AsiaSingapore Pacific Pte. Ltd. Enquiries: Enquiries: ap.info@dsm.com ap.info@dsm.com 2 Havelock Road #04-01, Singapore 059763 www.dsmnutritionalproducts.com www.dsmnutritionalproducts.com Enquiries: ap.info@dsm.com www.qualityforlife.com www.qualityforlife.com www.dsmnutritionalproducts.com www.qualityforlife.com
In thisIn way, thiswe way, offer weour offer customers our customers the peace the peace of mind ofthat mindonly thatsafe only safe ingredients can give. give. In ingredients this way, wecan offer our customers the peace of mind that only safe
ADVERTORIAL
New Award Winning Probiotic Strain-PCC®, Opening Doors for the Dairy Industry In Sports & Active Lifestyle
C
hr. Hansen has achieved yet another breakthrough! Lactobacillus fermentum PCC® also acknowledged as “Sports Probiotic” is now playing an important role in opening doors for the dairy industry in exploring products for consumers who embrace active lifestyle.
Changing the Image of Sports & Energy Drinks When manufacturers try to address the issues of unhealthy sports and energy drinks, they usually do so by using low sugar/ calorie claims or offering functional benefits and using natural formulation. However PCC® offers a fresh concept and a better alternative for dairy producers; allowing them to create healthy sports & energy products in yoghurt or dairy forms that also offer functional immune benefits while remaining natural and tasty.
Opportunity to Penetrate into the Sports Product Category & Promote Active Lifestyle This is definitely a great opportunity for the dairy industry to target active consumers and other consumer groups that require special needs in supporting good immune function. By incorporating PCC® into their products, manufacturers will not only be able to emphasize on the healthiness or tastiness of their product, but also the additional proven immunity boosting health benefits especially for consumers with active lifestyle.
Clinically Proven In Supporting Immune Health Studies have shown that daily consumption of a product containing probiotic bacterium- PCC® will significantly enhanced the body’s immune health. In a double-blind placebo controlled trial on 47 subjects, the study showed that the number of days of respiratory symptoms among the subjects in the PCC® probiotic group was significantly less than the placebo group. 1
Another randomized, double-blind, placebo-controlled study in competitive distance runners conducted at the Australian Institute of Sports showed that PCC® reduce the total number of sick days with symptoms of respiratory infections. 2
Stable Cell Counts With Selected Fermentation Cultures Chr. Hansen has tested PCC® in several dairy applications and it has excellent survival when used together with several of Chr. Hansen’s fermentation cultures.
Dairy Application PCC® can be recommended for product concepts with the following applications: ✔ Fermented milk drinks ✔ Set and stirred yoghurts ✔ Fermented whey beverages
Award-Winning Strain Chr. Hansen is a global bioscience company which has been focusing on the growing and marketing of cultures and enzymes for the last 130 years. In November 2010, Health Ingredient Europe Trade Fair 2010 awarded Chr. Hansen with the prestigious Health Ingredients Excellence Award within the Sports Performance Category for PCC® . This is an outstanding performance distinguishing PCC® from the other innovative ingredients in the market.
References: 1 International Journal of Probiotics and Prebiotics Vol. 4, No. 3 pp.175-180, 2009 2 British Journal of Sports Medicine, 2010;44(4):222-6.
YoFlex® Mild gives mild flavor and has very low post acidification even in warm weather conditions.
YoFlex® Classic has a more classic yoghurt flavor and has medium to high post acidification.
YoFlex® Twist has a unique flavor profile and low post acidification.
Cultures for Smooth, Creamy & Healthy Yoghurt Drinks
Yoghurt drinks often undergo a mechanical post treatment to make the product drinkable. During the process, it will destroy the yoghurt texture. Starch is often added to replace this texture; however it may not achieve smoothness in the end product. The new YoFlex® and nu-trish® cultures are specifically developed to be shear-resistant, so that texture, body and smoothness is enhanced.
Optimum Quality Based on the DVS ® (direct vat set) concept, the new YoFlex® & nu-trish® cultures offer assurance in quality, consistency and control of the end product. Chr. Hansen ensures that the new range of products delivers its optimum quality with an extraordinary standard of smoothness and creaminess in yoghurt drinks. YoFlex® & nu-trish® delivers all important sensory characteristics such as tactile mouth feel, smoothness, creaminess, yoghurt flavor and acidity; at the same time, ensuring consistent quality throughout shelf life.
Great Benefits: Lower Fat, Cleaner Label, Less Cost, Longer Product Shelf Life and More Flavor Variance YoFlex & nu-trish cultures offers a great spectrum of benefits in producing healthy yoghurt drinks. • Develop low/ no fat products with excellent texture and smoothness • Improve texture of existing formulation • Low post acidification • Introduce a cleaner label, by removing starch/ thickeners • Remove/ reduce starch or protein to save cost ®
®
The new products providing great texture and smoothness in yoghurt drinks are available in 3 different flavor profiles from YoFlex series, and 2 flavor profiles from nu-trish series with probiotic Bifidobacterium BB- 12® benefits: • YoFlex® Mild • YoFlex® Classic • YoFlex® Twist • nu-trish® BY-Mild • nu-trish® BY Balance
Probiotic Bifidobacterium BB- 12® nu-trish® BY-Mild and nu-trish® BY-Balance are both formulated with probiotic Bifidobacterium BB-12 ®. This allows dairy producers to produce low fat products that contain probiotic health benefits from BB-12®. “Yoghurt drinks provide an adequate daily dosage of probiotics in a convenient form. Other than good taste and texture, health benefit is also a factor in choosing yoghurt drinks by consumers. Chr. Hansen ensures that nu-trish® will exactly deliver all these requirements,” says Sarita Bairoliya, Global Manager, Probiotics, Chr. Hansen. nu-trish® BY Mild contains probiotic BB-12®, gives a mild flavor and low post acidification. nu-trish® BY-Balance contains probiotic BB-12®, gives a balanced flavor and low post acidification.
Bringing Innovation to Dairy Drinks Chr. Hansen is the forerunner in the global dairy industry to serve the growing market of yoghurt cultures. With the new series of YoFlex® & nu-trish® Cultures, Chr. Hansen offers a premium solution for yoghurt drink producers in obtaining the best profile in yoghurt drinks. For more information or sales enquiries, kindly contact:
Chr. Hansen Malaysia Sdn Bhd (Co. Regn: 900006-A)
Lot 720, Block A, 7th Floor, Kelana Centre Point, 47301 Petaling Jaya, Selangor, Malaysia Tel: +6037680 6000 | www.chr-hansen.com | Email: info@my.chr-hansen.com
2785
Why Yoghurt Drinks Require Special Cultures?
The New Range
Enquiry Number
F
or the first time, Chr. Hansen introduces a range of cultures specifically designed for healthy yoghurt drinks - a series of new YoFlex® and probiotic nu-trish® cultures, specially formulated to enhance your yoghurt drinks application.
CONTENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
4
HEALTH & NUTRITION 46 PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
www.apfoodonline.com
volume 23 no. 2
32
Child Nutrition: Start Right Alternative sources of key nutrients can play a vital role in infant development, ensuring healthy growth for newborns and small children. By Anna-Maria Stiefel and Dr Birgit Hoeft, DSM Nutritional Products
STORAGE & HANDLING
50
Brain Surgery Into Obesity Dietary habits are established early in life and hence it is important to educate nutrition as early as possible. By Henk Hoogenkamp
BEVERAGE 56
The Tea Industry A wide canon of tastes and varieties come with an equal rainbow of health benefits. By Mark Johnston
60
PACKAGING & PROCESSING 30
Case-Study: Dotting Every Eye
With precision, robot-assisted production transforms Perryman’s bakery in Australia. By Val Pavlovic, ABB
32
Smart Packages: Built-In Freshness Watchdogs Active systems can improve the quality of the contents during storage. For product manufacturers, smart packaging therefore ought to be a big talking point. By Sascha Rentzing, Messe Dusseldorf
30
Going Decaf The decaffeination process helps to reduce the caffeine content, allowing consumers to enjoy the aroma and flavour without the stimulant effects. By Coffee Science Information
62
Case-Study: Coffee On The Double Coffee manufacturer installs vertical formfill-seal line to boost productivity. By Shayne De la Force, TNA
56
INGREDIENTS & ADDITIVES 36
Flavours To Match!
Looking out for tastes that match up to today’s trends gets a more accurate appeal as insights into Asia Pacific’s flavour preferences are explored. By Tjut Rostina
38
Functional Carbohydrates: Sweet Kindness For Teeth Whether chocolate or sweets, isomalt and isomaltulose facilitate the production of tooth-friendly alternatives with natural sweetness. By Koen von Praet and Hui-Fern Tan, Beneo Asia Pacific
42
Market Report: Ride The Indian Wave Functional foods in India have traditionally been viewed with much skepticism, especially since Indians hold the belief that traditional food was the healthiest diet. Such a perception is changing with a fair compromise between the past and present. By Natasha D’Costa, Frost & Sullivan
38
Cut Your Cost 9 Ways with One Ultra-Economical Conveyor installation cost 1 Cut Easy conveyor routing
at any angle (over, under or around obstructions, through small holes in walls or ceilings) conforms to process layouts, drastically cutting installation costs, while consuming minimal floor space.
initial cost 2 Slash Flexicon conveyors
on maintenance 3 Save Rugged inner screw is
less energy 4 Use Low power motors,
at multiple 5 Convey locations
on sanitary 6 Save construction
costly contamination 7 End Enclosed tube prevents
cleaning costs 8 Reduce Removable end cap
disparate 9 Convey materials
cost far less than drag chain conveyors, bucket elevators, pneumatic conveying systems and other conveyors of equivalent capacity, both initially and in operation.
Available mounted on mobile bases with castors, Flexicon conveyors with hoppers, dust collectors and other accessories can operate at multiple locations, eliminating the need for dedicated conveyors.
Other conveyors can command high premiums for food and pharmaceutical models, but Flexicon conveyors can meet sanitary requirements at comparatively low cost.
simple gear reducers and ultra-efficient operation significantly cut energy cost per volume of material conveyed.
dust and spillage, eliminating cost and quality concerns associated with contamination of your product and plant environment.
Handle sub-micron powders to large pellets including non-free-flowing products that pack, cake, seize, fluidise, abrade or smear, with no separation of blends, often eliminating the need for multiple units.
Y-0945
See why thousands of engineers like you have purchased more Flexicon conveyors than all competitive designs combined.
allows reversing of screw for evacuation of material, in-place flushing of crevicefree interior, or quick removal of screw for sanitising—all with minimal labour or downtime.
the only moving part contacting material (no internal bearings) providing ultra-high reliability with little maintenance cost or downtime.
See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems
2716
USA UK SOUTH AFRICA
Enquiry Number
visit flexicon.com.au
AUSTRALIA sales@flexicon.com.au +61 (0)7 3879 4180
+1 610 814 2400 +44 (0)1227 374710 +27 (0)41 453 1871
Š2009 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.
CONTENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
6
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
www.apfoodonline.com
•
STORAGE & HANDLING
volume 23 no. 2
10
Refer to Advertising Index on Pg
for Advertisers’ Enquiry Numbers
DEPARTMENTS
64
68
AUTOMATION & FEATURES 64
Food Safety: Science-Based Risk Analysis The emergence of a globalised food system also raises challenges for food authorities and manufacturers alike in ensuring a safe food supply, since the food supply chain has now become longer and more complex in nature. By Keng Ngee Teoh, ILSI Southeast Asia region
68
Food Safety: Kitchen Clean Up! The globalisation of food chains and supplies has increased the danger of spreading localised contaminants around the globe. Audits can ensure cooked food and beverages served in eateries, restaurants, central kitchens and fast food outlets meet the necessary hygiene and safety standards. By Chong Kok Yoong, TÜV SÜD PSB
74
Staying Competitive In The ‘New Economy’ A global research study of actions taken by manufacturing and distribution companies in Europe and North America. By William Johnston and Charlotte Darth, Lawson
EXHIBITION & EVENTS 80
Exhibition Review: Fruit Logistica
Printed by Fabulous Printers Pte Ltd
08 10 14 24 82 84 84A 84B
Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Product Catalogue Reader’s Enquiry Form Subscription Information
ASIA PACIFIC FOOD INDUSTRY is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #02-02 Singapore 169206
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MICA (P) 163/11/2010 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C
Enquiry Number
2758
EDITOR’S NOTE 8 managing director Kenneth Tan
Flavours form an integral part of a consumer’s everyday experience. Often, it triggers a memory of the past or describes the current desire for a specific experience. In an article published in The Atlantic, the candy company Jelly Bean shared how they came up with the myriad of flavours that not only included fruity jelly beans, but also unconventional candy flavours like buttered popcorn with a scent that reminds one of an evening at the movies, cappuccino, marshmallow, banana split and even Pina Colada. All the flavours that were developed stemmed from ideas that were contributed, and the research team shared how particular flavours would bring back fond memories. Besides being a trigger for memories, flavours are influenced by the current lifestyle trends, which includes fashion and a globe trotting culture. Delving into the study of how trends shape the flavours desired by consumers, APFI met up with Declan MacFadden of Symrise Asia Pacific to learn more about the company’s ‘ A s i a n L i f e s t y l e Tre n d s S t u d y ’ , w h i c h e x p l o re s groundbreaking trends that would influence a consumers’ choice of flavours in food products. “From those trends, we then developed prototype products that met those areas of opportunity that this study unearthed,” shares Mr MacFadden. (Page 36) In keeping up with the exploration of taste innovations, International Flavors & Fragrances (IFF) recently held a media event presenting various flavour and scent innovations ranging from Asian favourites in chips to a cocktail scented with Donna Karan’s famous ‘Be Delicious’ perfume. (Page 14 ) In the US, consumers’ are increasingly seeking exotic foods. According to Mintel’s global new products database (GNPD), lesserknown ethnic fare has enjoyed robust product growth in recent years, as ethnic-food lovers and their palates are hungry for more exotic ingredients and flavours. In 2010 alone, there was a 150 percent increase from 2009 in food items that contained ‘Caribbean’ in the product description. Japanese product launches shot to over 230 percent from 2009 to 2010. Meanwhile, Thai product launches saw a 68 percent increase in that same period. Eighteen percent developed a taste for ethnic flavours after travelling abroad and 25 percent say that they were introduced to the foods because they live in a diverse neighbourhood where the food and ingredients are readily available.
Make A
Flavour
Statement
editor Tjut Rostina tjutrostina@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Anna-Maria Stiefel Charlotte Darth Chong Kok Yoong Dr Birgit Hoeft Henk Hoogenkamp Hui-Fern Tan Keng Ngee Teoh Koen von Praet Mark Johnston Natasha D’Costa Sascha Rentzing Shayne De la Force Val Pavlovic William Johnston board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Industry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation
Executive Board chairman Stephen Tay group executive director Kenneth Tan financial controller Robbin Lim
etm
Eastern
TradeanMedia Pte Ltd Eastern Holdings Ltd company
Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #02-05, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg
Tjut Rostina
Advertorial
– connects your senses to the chef’s kitchen
A
Maxagusto G-28 is the first product in the range capturing the taste and aroma of freshly fried garlic. Even with a five times lower dosage, Maxagusto Noodle Soup with G-28 offers a stronger taste compared Maxagusto G-28 to reference products currently in the market. It can be declared as a natural flavour because it has been produced with 100% natural ingredients. TABLE 1 Ingredients
Control Enhanced [% W/W of Dry mix]
Maxagusto™ G-28 Gistex® XII Powder Plantex® MBE81 pwd (beef taste) Maxarome® Standard pwd Maltodextrine Salt Sugar MSG Soy Sauce Powder Beef Tallow Powder BET Fat Powder Black Pepper Powder Caramel Powder Onion Powder Garlic Powder Tumeric Powder Star Aniseed Citric Acid
0 2 7 1 61 13 3 4 4 1 2 0.1 0.5 1 0.2 0.1 0.02 0.08
1.8 (0.07%)* 2 7 1 59.2 13 3 4 4 1 2 0.1 0.5 1 0.2 0.1 0.02 0.08
Total
100
100
Dosage of dry mix is: 4%in hot water * ac = as consumed
www.dsm.com
Lingering
FIGURE 1
Umami
Fullness
Beef
Meatiness
Spicy
Salty
Fatty Sweet
Control G-28
The Table and Figure illustrate the formulation and sensory profile of Maxagusto G-28 Fried Garlic in a Noodle Seasoning application. Authentic savoury flavours are composed of a complex combination of ingredients. DSM provides the food industry with the specific building blocks needed to create authentic, innovative flavour compositions. With this approach DSM can create a complete savoury taste combining overall natural taste enhancement through the Maxarome® range (High Nucleotide yeast extracts), with basic savoury taste foundations such as Gistex® (basic yeast extracts) together with the innovative Maxagusto range for authentic taste and aroma. ■
DSM Food Specialties offer recipes and technical support for a wide range of Maxagusto applications. Contact DSM Food Specialties at info.food@dsm.com and www.dsm.com for more information. Maxagusto™, Maxarome® and Gistex® are trademarks of Royal DSM N.V.
2773
Maxagusto powder allows a higher flavour yield at a lower dose. Maxagusto is suitable for a wide range of savoury applications, from seasonings and flavours to noodles, soups, snacks, dressings and meats.
Garlic
Enquiry Number
s today’s discerning consumers seek out more authentic experiences from savoury foods, the role of taste and aroma are more important than ever. Using its patented mild processing technology, DSM Food Specialties has launched Maxagusto™ a unique range of natural flavours that deliver authentic taste and aroma. Specially developed to bring culinary flair to industrial manufacturing, Maxagusto delivers intense flavour profiles using only natural ingredients – an unprecedented combination for flavourists and recipe developers alike.
ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.
ADVERTISERS
PAGE
2703
ANGEL YEAST CO LTD
45
2638
ASHWORTH BROS INC
17
6040
ATTO CORPORATION
2789
BASF
2791
BENEO ASIA PACIFIC PTE LTD
2758
CARGILL INTERNATIONAL TRADING PTE LTD
2785
CHR HANSEN A/S MALAYSIA REGIONAL OFFICE
84 OBC 51 7
2772 & 2773 DSM FOOD SPECIALTIES
Nature’s best solution for stronger, healthier bones
2&3 FC & 9
2794
DSM NUTRITIONAL PRODUCTS
2767
FHM 2011
79
1
2776
FI ASIA 2011
81
2716
FLEXICON CORPORATION (AUSTRALIA) PTY LTD
2771
FOOD TAIPEI 2011
55
2800
GUANGDONG WANTTONE FOOD CO LTD
29
6011
GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD
84
2777
HEAT AND CONTROL PTY LTD
43
2774
HYDROSOL
57
2786
IDI PTE LTD
15
2797
INNOPHOS INC
5
19
2778 & 2779 KALSEC INC
25 & 27
2528
KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 29
2799
KERRY ASIA PACIFIC
IFC
2784
KRONES AG
21
6039
LAREAL VIETNAM
84
2783
MATCON LTD
59
2775
MIHAS 2011
53
2795
PROPAK ASIA 2011
71
2793
PROPAK CHINA 2011
77
2792
PURAC ASIA PACIFIC PTE LTD
10
2780
REKA NUTRITION SDN BHD
23
6038
S+S INSPECTION ASIA PTE LTD
84
2787
SCHAEFER SYSTEMS INTERNATIONAL PTE LTD
35
2796 & 2798 SPRING SINGAPORE
11 - 13
2741
THAIFEX 2011
67
2781
TUV SUD PSB PTE LTD
IBC
2577
UNITECH INDUSTRIES LTD
47
2768
VIETFISH 2011
73
2790
WACKER CHEMIE AG
41
2782
WATERS CORPORATION
63
Fortified food and beverages provide consumers with an ideal method of boosting their calcium and magnesium intake. The PURACAL® family of ingredients are soluble, neutral, highly bioavailable minerals and provide the food industry with the perfect solution for meeting this consumer need.
2722
WENGER
39
2788
WOLF VERPACKUNGMACHINEN GMBH
33
For more information, please visit: www.purac.com/minerals Visit us at FIC Shanghai, 23 Mar to 25 Mar 2011, Standnr. 7H32
SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206
Purac Asia Pacific, 3 International Business Park, #06-19 Nordic European Centre, Singapore 609927 Phone: +65 63491350
Contact: Randy Teo / Peh Sue Ann Tel: 65-6379 2888 Fax: 65-6379 2805
Consumers are scrutinizing their diets in order to promote a healthier lifestyle. Among their top concerns is bone health. A calcium deficient diet results in the body re-absorbing the necessary calcium from its bones. This can result in reduced bone mass and brittle bones (Osteoporosis). Aside from calcium, magnesium is also crucial in building and maintaining healthy bones.
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
HEAD OFFICE
Enquiry Number
2792
MEDIA REPRESENTATIVES CHINA Wan Xin Xian Tel: 86-20-3411 4806 Fax: 86-20-3411 4805
JAPAN Ted Asoshina Tel: 81-3-3263 5065 Fax: 81-3-3234 2064
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The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.
Enquiry Number
2796
Enquiry Number
2798
BUSINESS NEWS MARCH 2011
INDUSTRY & MARKET
Singapore Part Of IFF’s US$100M Investment At a media conference held by IFF in Singapore in January this year, the flavours and fragrances expert showcased some of its creations including Asian-inspired potato chips. ______________________________________________ Enquiry No: 0200
Singapore: International Flavors & Fragrances (IFF), a creator of flavors and fragrances for consumer products plans to invest over US$100 million in Asia over the next three years. The investment will be allocated to a variety of projects, including a manufacturing facility in Singapore. “As growth in this region continues to accelerate, it is important that we align our infrastructure to support our capacity requirements. Today’s investment reflects our continued confidence in our growth strategies in the region and our long-term commitment to these ver y important, emerging markets,” said CEO Doug Tough. The facility is located near the company’s existing site, with a footprint of 12,000 sq m, and is expected to be ready by June, 2012. With this, the production capacity can increase to 20,000 metric tonnes over time, doubling its current capacity. Tan Choon Shian, deputy MD of the Singapore Economic Development Board (EDB) comments: “EDB is happy that IFF will set up a new liquids manufacturing plant, making Singapore its largest liquids manufacturing site worldwide.” Mr Tough adds that a facility in Guangzhou, China, is also set to benefit from the US$100 million investment. The company also has three facilities in China, and one in Indonesia that will be under review as to whether it will have ample capacity to supply the long-term business needs.
Bericap Starts South East Asian Production In Singapore Singapore: The company’s Singapore plant was recently established to provide a direct service to customers in the ASEAN-zone, which were served by a sales office and deliveries from Bericap China and other facilities. It shall be the nucleus for further expansion of sales and production facilities in South East Asia. In the beginning, mainly closures for the nonfood and non-beverage market will be produced. Production of beverage closures will follow shortly. One of the products to be produced by the Singapore facility is a screw cap with folded tamper evidence band for the agrochemical industry. The manufacturing process of the closure plus additional safety features make the closure difficult to copy and supports anti counterfeiting measures. Another product will be a hinge closure for bottlers of soya sauce, which require anti-drip features, tamper evidence and a closure design allowing capping of hot filled glass bottles. It will also produce one-piece closures for carbonated beverages or hot filling. _________________________________________ Enquiry No: 0201
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
INDUSTRY & MARKET
Olam To Acquire Britannia Food Ingredients Singapore: Olam International, a global, integrated supply chain manager and processor of agricultural products and food ingredients, plans to acquire 100 percent of equity interests in Britannia Food Ingredients Holdings (BFI) and Britannia Storage and Distribution Limited (BSD) for a combined enterprise value of £33.5 million (US$50 million). Olam will initially acquire 85 percent of equity capital in BFI and 100 percent of BSD, and then acquire the remaining 15 percent interest in BFI within the next three years at a pre-agreed valuation. _____________________________________ Enquiry No: 0202
______________________________________________ Enquiry No: 0203
Enquiry Number
Singapore: Singaporeans have eaten their way into New Zealand (NZ) hearts – quite literally, based on the trade statistics from the World Trade Atlas. In the year to (November) 2010, Singapore overtook the UK, a traditional export market for NZ, to become the country’s sixth largest bilateral trading partner, with food and beverages driving much of that growth. And for some of the year (to June 2010) Singapore was NZ’s fastest growing export market recording a 45 percent increase in exports. NZ Trade Commissioner to Singapore, Ziena Jalil, says that half of the country’s exports to Singapore now comprise of food, primarily dairy products, meat, and beverages. January marked 10 years since the New Zealand Singapore Closer Economic Partnership Agreement (CEP) was signed. This is NZ’s first heavyweight bilateral agreement following the Closer Economic Relations agreement it signed with its Australian neighbour. Overall, the country’s exports to Singapore have more than doubled in the ten years to 2010, rising from NZ$484.7 million (US$368.8 million) to over one billion dollars. Among the big winners are dairy products – up from NZ$155 million in 2000 to NZ$338 million in 2010 – meat and seafood (exports of both have doubled in the period) and beverages, which have trebled.
2786
Singapore Eats Its Way Into New Zealand Hearts
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
16
INDUSTRY & MARKET
Singapore: Asia Pacific Breweries (APB) is pleased to announce a strong performance for the first quarter ended December 31, 2010. Attributable net profit grew 65 percent or S$45.6 million (US$35.8 million) to S$115.7 million. Group profit before interest and taxation (PBIT) advanced to S$207.5 million, an increase of S$71.8 million or 53 percent as compared to the first quarter of last year. Group revenue stood at S$856.9 million, an increase of 35 percent over the same period last year. The improvement in earnings was driven mainly by organic growth and new businesses. Roland Pirmez, CEO of APB commented: “The significant top line gain was attributable to volume contributions from our new businesses in Indonesia and New Caledonia, robust organic growth mainly as a result of beer price increases in Papua New Guinea and Vietnam and stronger beer sales in Singapore and most of our regional markets, driven by keen festive demand.” With a stronger Singapore dollar and a high proportion of the group’s earnings from outside Singapore, the financial performance will continue to be sensitive to currency movements in the countries where the group operates. ___________________________________________________________ Enquiry No: 0204
Cargill Completes Acquisition Of Majority Stake In Sorini Jakarta, Indonesia: Cargill has completed its acquisition of a majority stake in PT Sorini Agro Asia Corporindo Tbk (Sorini), first announced on December 15, 2010. Cargill now owns 85.01 percent of the company’s ordinary shares. With the completion of this transaction, Sorini becomes a subsidiary of Cargill. KL Chopra, president director of Sorini, will continue to lead the business. “The rise of major new consumer groups in emerging markets constitutes one of the largest opportunities for Cargill’s food ingredients business,” said Bram Klaeijsen, the company’s Asia Pacific president and regional director. “Core ingredients like starches and sweeteners as well as fats and oils play an important role in this regard, and are a focus of our customers who are expanding their presence in emerging markets. The acquisition allows us to tap into these opportunities.” As required by Indonesian law, Cargill will make a mandatory tender offer for the remaining shares at IDR 3,500 (US$0.38) per share. ____________________________________________________ Enquiry No: 0205
Greschoj, Saxonia, Germany
William Ng, KL, Malaysia
APB Sees Profit Growth Of 65 Percent
GAIN And Indonesia In Multi-Sector Partnership Jakarta, Indonesia: The Indonesian Ministry of Health in partnership with GAIN (Global Alliance for Improved Nutrition) has embarked on a multisector partnership that will reach over 80 percent of the population with vitamin A fortified vegetable oil. The alliance will commit a US$3.5 million grant over the next five years to support oil refineries with the necessary equipment and training to produce fortified unbranded vegetable oil. The grant will also enable the oil industry to buy the vitamins and minerals through the alliance’s premix facility. The facility issued a tender for the vitamin A to be used through a bidding process and is pleased to award the tender to BASF for the first installment needed to start production. This project works with the leading Indonesian certified vegetable oil producers. Seventy five percent of the program is financed by the industry for a total of US$16 million over next five years. In Indonesia, 40 percent of children under five years old have low height for their age. One in five pre-school age children in Indonesia are deficient in vitamin A. This project will complement the vitamin A supplementation strategy to reach more children and mothers. ___________________ Enquiry No: 0206
BUSINESS NEWS
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
17
INDUSTRY & MARKET
Vitamin Enriched Ice-Cream! Singapore: Koorimo, the Kuri ambassador, made her Singapore debut in January, giving out limited edition collectibles. The mascot represents premium kuri ice cream, Singapore’s own range of chestnut-based ice cream that is claimed to be high in fibre, calcium and Vitamin C. __________________ Enquiry No: 0207
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Asia Pacific Sales & Support Center Shanghai, China
2638
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BUSINESS NEWS
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18
INDUSTRY & MARKET through to packaging and logistics. The facility adds to the company’s seven existing warehouses in Indonesia and its growing distribution network in the Asia Pacific region. “The facility will further bolster Brenntag’s ability to provide a number of services i n c l u d i n g s t o r a g e , re - p a c k i n g large-scale quantities into smaller quantities, delivery and other supply chain solutions,” said Henri Nejade, president and CEO, of the company’s Asia Pacific arm. With an in-house coatings application laboratory, the facility ) together with the offers value-added services to its nntag Group; 3rd from left Steven Holland (COO of Bre o (MD of PT ant Sus y Ton customers by meeting specific and ard Bo nagement Brenntag Asia Pacific Ma requirements for the formulation Brenntag; 1st from left) and customisation of various blends of industrial chemicals. It provides further technical application support with a sample room, designated cool rooms for textile, food and beverage products, and two rooms to safely store hazardous and flammable products. Built on a 10,000 sq m plot of land in MM2100 Industrial Town in Cibitung, West Java, the facility has Jakarta, indoneSia: Brenntag has unveiled its a storage capacity of 5,000 sq m, and a floor area with distribution facility in Jakarta, Indonesia, built to meet 6,600 pallet position. The distribution centre complies with local and growing market demand. The facility will provide a bigger storage capacity than the current warehouse international safety and environmental regulations. in Jakarta, and allows the company to improve and Currently, it holds ISO 9001:2008 certification and is expand value-added customer support throughout applying for ISO 14001 and OHSAS 18001 certifications. the supply chain, from purchase and formulation _____________________________________________ Enquiry No: 0208
Brenntag Opens Chemical Distribution Facility In Indonesia
Food Technology Served
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BUSINESS NEWS
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET
Tetra Pak Breaks Ground On E100M Plant In India It will also tout several environmentally efficient features such as the use of renewable and non-conventional energy and
materials, heat recovery to generate air conditioning and rainwater harvesting.
______________________ Enquiry No: 0209 Innophos APFI rev HIREZ EmersonDesignStudio
Innovate with Phosphate™ � Innophos.com
2797
Our R&D efforts are focused on developing phosphates that reduce sodium in Baking, Processed Meat, Poultry and Dairy applications while maintaining optimum flavor and functionality. � CAL-RISE® � DOUGH-RISE® � V-90® � REGENT 12XX® � LEVAIR® � ACTIF-8® � CURAVIS® SO-LO 93 � TEXTUR-MELT™ LS-CHEESE 40 � DCP D We’re dedicated to healthy innovation, while keeping an eye on your bottom line. For more information contact: +6597346235 or email joanne.lim@innophos.com.
Enquiry Number
LaUSanne, SwitzerLand: Tetra Pak breaks ground on a packaging material factory in Chakan, India near Pune. The E100 million (US$136.9 million) plant is designed to meet growing demand for carton packaged dairy beverages and fruit-based drinks in India, South and Southeast Asia and the Middle East. The plant will have an initial annual production capacity of 8.5 billion packages, with the potential of increasing to 16 billion packages. The Indian commitment follows similar recent investment to increase production capacity in China, Pakistan, Russia and Brazil. To date, the company has invested approximately E24 million in the existing Pune plant, which has been in operation for nearly 14 years and is reaching its full capacity. Among its facilities, the plant will have a Machine Rebuilding Centre providing technical services such as start-up support and machine renovation to customers. It will also have a Product Development and Innovation Center, which will have a laboratory, a pilot processing plant, and a pilot packaging plant to meet the product formulations and development needs of customers.
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BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
20
INDUSTRY & MARKET
New Edition Of ISO/IEC 17201 Released Geneva, Switzerland: The just-published second edition of the International Standard ISO/IEC 17021 sets new requirements for the auditing of management systems and for auditor competence. This is to increase the value of management system certification to public and private sector organisations worldwide. The certification bodies that carry out management system certification (independently of ISO), are being given a two-year period to bring their operations in line with the new edition. The first edition, published in 2006, named six principles that inspire confidence: impartiality, competence, responsibility, openness, confidentiality, and complaint handling. These principles then formed the basis for specific requirements given in the standard.
The new edition retains these principles and requirements, but adds requirements developed in response to market feedback on the use of the first edition. The requirements provided in ISO/IEC 17021:2011 relate to the competence of the auditors who carry out certification and to the way in which they are managed and deployed. The requirements of the 2006 edition have not been changed except where they contradict those of the 2011 edition. ISO/IEC 17021 is also being published in an unofficial marked-up edition highlighting the new and deleted text. The edition is to be reviewed one year after it has been in use to decide whether any first edition requirements need modifying to align them further with the new requirements. ________________________________________ Enquiry No: 0210
Kym McLeod, Victoria, Australia
Prices For Plastics Products Increase Due To Raw Materials London, UK: The British Plastics Federation (BPF) has warned that the major increases in the prices of plastics raw material will lead to further rises in the price of plastics products. The BPF points out that raw material purchases can represent as much as 60 percent of the selling price of plastics products. “All product sectors, be they plastics building products for construction and infrastructure projects, packaging for food distribution or technical components for the automotive and aerospace industries, have been hit and desperately need to pass the increases on to maintain viability,’’ said Peter Davis, the federation’s Director-General. “Some grades of Polyethylene and Polypropylene have increased by 70 percent and 80 percent respectively since January 2009. In the last year alone, Polypropylene registered a 40 percent increase. Similarly Polystyrene prices have almost doubled since January 2009 and some PVC grades are 40 percent higher.” The supply situation for plastics has been additionally impacted by some ‘force majeure’ declarations as raw material producers have encountered difficulties increasing output since reducing capacity during the downturn. “There are few state of the art cracker and polymerisation facilities in Western Europe as most new investment is going into the Far East and Middle East where growth and demand is higher’’ said Mr Davis. ______________________________________________________ Enquiry No: 0211
Brückner Group Acquires Swiss PackSys Global S i e g s d o r f, G e r m a n y : T h e German Brückner Technology Holding has acquired all shares of PackSys Global (Switzerland) effective January 31, 2011. PackSys Global is a manufacturer of equipment for the packaging industry. The company designs and builds full lines for aluminium, plastic and laminate tubes, metal and plastic closures and monobloc aerosol cans, as well as dry offset printing systems which can be integrated into production lines for tubes, metal caps and cans. With a primary R&D center in Switzerland, manufacturing and assembly bases in Switzerland and Thailand as well as a software development centre in India, the company offers a balance of high technology and cost effective machinery. ____________________ Enquiry No: 0212
BUSINESS NEWS
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET The particle distribution of these manufactured in Singapore. Within products results in better flow, less three years, the company will have dusting and excellent stability. invested over S$40 million (US$31.2 Part of a three-phase expansion million) in this location. Asiathe Pacific Food 124the x 200 mm, CC-en46-AZ368 02/11 project, facility will Ind., double ______________________ Enquiry No: 0213 output of encapsulated flavours
Symrise’s Evodry Facility Opens In Singapore Singapore: Symrise Asia Pacific, a supplier of fragrances, flavourings and raw materials as well as active ingredients for the perfume, cosmetics and food industries, completed the third phase of their expansion in Singapore with the launch of the company’s Evodry, an encapsulation technology for flavours for the food and beverage industry. Declan MacFadden, president of Asia Pacific, Symrise, said: “In the past years, our business grew strongly and Asia is now our second largest market. Introducing this technology to the Asian market is in line with our aggressive growth strategy for the region. Through this commitment, we will be able to increase our geographic presence, enhance our competitive edge in Asia and support local community development by creating new jobs.” The tower was officially launched at its Singapore plant with guest of honour Julian Ho from the Economic Development Board. His Excellency Jörg Ranau, the ambassador from the Embassy of the Federal Republic of Germany, Singapore, was also one of the renowned guests present. The tower is one of the company’s most important core technologies that allow next-generation development of dried products for its clients in the Asia Pacific region.
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BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
22
Commodities INDUSTRY & MARKET Watch
DKSH Enters Agreement With Unifine & Algea Zurich, Switzerland: DKSH’s Business Unit Performance Materials, a distributor of food ingredients, is strengthening its food services business in Japan. Under the ‘Fruibel’ brand, the company will market Belgian chocolate couverture to Japanese confectionary producer and cake boutiques. The company has been doing business with Unifine for over 30 years and the agency covers over 40 products, such as mousse confectionary ingredients, concentrated fruit pastes, and flavorings. Moreover, both companies plan to collaborate in Thailand in the near future. DKSH’s market expansion services have also been extended to Algea, a producer of seaweed products. Under this exclusive distribution agreement, the company will globally support Algea’s market expansion in France, India, Thailand, the Philippines, Vietnam, Taiwan, and China. The seaweed producer is based in Norway and started to manufacture seaweed products in 1937, harvest Arctic Ascophyllum Nodosum, and supply unique seaweed products to various industries, including human consumption, animal feed, and agriculture.
__________________________________________________________ Enquiry No: 0214
Lareal Vietnam Plans Asia Pacific Expansion H a n o i , V i e t n a m : The French laboratory group, Lareal Vietnam, which was established in 2009, plans for an expansion of its analytical demand towards neighbouring countries in 2011. The food research and analysis laboratory plans for a strong increase in the Thailand, Australia, Malaysia and Indonesia markets. At present, the company already has customers in India, Indonesia, Brunei, Madagascar and Thailand. Part of its E500,000 (US$684,556) expansion plans includes the implementation of the current facilities, which was increased to 1,000 sq m from its current 700 sq m. The expansion includes an atomic absorption department and a molecular biology lab. An office was also recently opened in Ho Chi Minh City, Vietnam. __________________________________________________ Enquiry No: 0215
Volac Invests £12.5M In Factory Expansion Wales, UK: Volac is set to maintain its position as the largest supplier of whey protein to the lifestyle sector in Europe, following a £2.5 million (US$4.04 million) upgrade and expansion of its factory in Felinfach, Wales, UK. This move, combined with the £10 million joint investment being made with Milk Link at its Taw Valley Creamery in Devon (announced in December 2010), will increase production capacity of whey protein isolate by 100 percent. The complete expansion will be over a period of six months. ________________ Enquiry No: 0216
Celanese Plans For Ethanol Facilities Nanjing, China: Celanese Far East, has signed letters of intent to construct and operate industrial ethanol production facilities in Nanjing, China, at the Nanjing Chemical Industrial Park and in Zhuhai, China, at the Gaolan Port Economic Zone. Pending project approvals, industrial ethanol production can begin within the next 28 months with an initial name-plate capacity of 400,000 tons per year per plant. Each plant would have an initial investment of approximately US$300 million. The company is pursuing approval at two locations to ensure its ability to effectively grow with future demand. ________________ Enquiry No: 0217
BUSINESS NEWS
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
23
SCIENCE & NUTRITIoN
Soy Protein Shows Lower Total Cholesterol In Patients had been shown to lower plasma cholesterol and increase fecal bile acid excretion in animals. ___________________ Enquiry No: 0218
entina enos Aires, Arg Luis Rock, Bu
health claim for soya protein.” The soya protein that was used in this study was a relatively insoluble fraction of soya protein isolate that
Savoury
Products Manufactured: • • • • • • • •
LIQUID FLAVOURS (WATER AND OIL SOLUBLE) MICRO-ENCAPSULATED FLAVOUR POWDERS CLOUDIFYING AGENT FOR BEVERAGES SAVOURY FLAVOURS (LIQUID AND POWDER) NATURAL EXTRACTS AND OLEORESINS NATURAL ESSENTIAL OILS PEPPERMINT OIL, D LIMONENE, ORANGE OIL FRAGRANCE & PERFUMES
Beverage
Dairy
REKA Nutrition Sdn Bhd (522583-X)
Lot 17, Jalan DBP 3, Dolomite Business Park 68100 Batu Caves Selangor Malaysia Tel: +603 61864513 (multi-line) • Fax: +603 61861513 Email: enquiry@reka-n.com • Website: www.reka-n.com
Confectionery
2780
Bakery Enquiry Number
London, Uk: Soya protein’s ability to lower total and LDL cholesterol has been extensively studied, but the mechanism whereby soya protein lowers cholesterol remains unresolved. A study published in the Journal of Clinical Lipidology showed that soya protein lowered total cholesterol and non-HDL cholesterol significantly in patients with moderately high cholesterol levels. “Non-HDL cholesterol has been shown to be a somewhat stronger predictor of cardiovascular disease and mortality risk than LDL cholesterol in population studies,” said Dr Elaine Krul, co-author of the study and nutrition discovery lead at Solae. This randomised, controlled, parallel arm trial evaluated the effects of an insoluble fraction of soya protein, compared to total milk proteins with high calcium content, on the fasting lipid profile. It also assessed the potential contributions of increased excretion of bile acids and neutral sterols to their lipid-altering effects. “The results of this study also showed that soya protein lowered non-HDL through a mechanism that does not involve increased bile acid excretion, but some yet to be determined mechanism,” said Dr Kevin Maki, lead author of the study. “Nonetheless, these results are supportive of the heart
PRODUCT HIGHLIGHTS Ingredients
Kampffmeyer: Bran For Fine Baked Foods Kampffmeyer’s Softbran Don Minus is said to have the same dietary fibre value as conventional bran products, but is milder in taste. The bran is a milled product made from germinable, healthy wheat. It can replace conventional bran in formulations and without further modifications. It is especially suitable for fine baked goods such as bread for toasting, and for breakfast cereals with high fibre content. The bran can replace all types of common coarse wheat bran in formulations. It can be used in combination with mild wholegrain flour. From a regulatory point of view, this grain product is not an additive but an ingredient, and as such, is suitable for clean label formulations.
_______________________________ Enquiry No: P220
Mohd Nor Azmil Abdul, KL, Malaysia
24
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
Reka Flavours: Asian Culinary Flavours Reka Flavours have developed a series of savoury flavours inspired by Asian master chefs. Flavours include Cantonese BBQ meat, Malaysian satay, Thai Tom Yam, and Vietnamese Beef Pho. These flavours were developed using Asian herbs and spices extracts, as well as the Maillard reaction. The product can be used in savoury applications such as meat processing, sauces, and various snacks. The range of flavours are also certified Halal. _______________________________ Enquiry No: P222
Lonza: Functional Beverage Carnipure is integrated into functional beverages and offers a wide range of health benefits backed by numerous clinical studies. It plays an important role in energy metabolism as it turns fatty acid into energy. ‘Emonergy’, or ‘Emo’ for short, offers both emotional and functional benefits. There are two products under this label. Emo Blue ‘Fit & Firm’ targets at young men as it helps to strengthen the body’s muscles, stimulate body growth hormones as well as providing anti-acne properties. In contrast, young women will be attracted to Emo Pink ‘Bright & Beauty’. This beverage helps brighten skin tone and keep wrinkles at bay. It also provides natural antioxidant ingredients to stimulate the immune system for health and wellbeing. _______________________________ Enquiry No: P221
Solae: Protein Multigrain Nugget Solae, a developer of soy-based ingredients, has produced a protein multigrain nugget, the Supro Nugget 173. The nugget is made up of 60 percent soy protein and 40 percent multigrain (rice, oat, and barley). The nugget can be used in a variety of products including bars, snacks, baked goods, cereal, and more. The soy protein nugget is said to provide taste, texture, appearance and increased shelf life. _______________________________ Enquiry No: P223
Malaysia GULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros. 603-5192 6868
Philippines CONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 533 9688
Singapore CONNELL BROS. CO. (SINGAPORE) PTE. LTD. 65-6862 1772
Thailand CONNELL BROS. CO. (THAILAND), LTD. 66-2-259-8500
Vietnam CONNELL BROS. CO. (VIETNAM), LTD. 84 8 3824 8282
Kalsec® Corporate Responsibility and Sustainability
kalsec Products, Service and Science you can trust…naturally.™
Kalsec ®, Inc. Kalamazoo, MI USA 49006 + 1. 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com
Enquiry Number
Indonesia PT. CONNELL BERSAUDARA CHEMINDO (62-21) 5794 1900
2778
At Kalsec®, we deliver the highest quality natural products available anywhere, honest to goodness. We extract the desired properties of a plant to create a natural product in a liquid form that is unrivaled in the industry. Our scientists solve problems for our clients in a state-of-the-art laboratory, and our dedicated account team helps keep your project on track, on time and on budget. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.
PRODUCT HIGHLIGHTS 26
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
Machine & Services
Cama: Packaging Line For Coffee Cama’s packaging line for coffee stick-packs is composed of two hopper loaders that automatically load the stickpacks from the processing machines into the infeed of an electronic cartoning machine. After the automatic loading process, the products are packed in different configurations into end load cartons with a ‘stick-pack’ arrival speed of 963 packs per minute.
_______________________________ Enquiry No: P224
Wilmington Machinery: Rotary Extrusion Blow Moulding Wilmington Machinery, a manufacturer of high-speed rotary coextrusion blow moulding systems and structural foam injection moulding machinery, has developed a dual parison technology for rotary extrusion blow moulding bottle products. The technology enables production rates from 800 bottles per minute to 1,200 bottles per minute. The company’s dual parison Small Bottle (SB) rotary extrusion blow moulding line produces 80 ml HDPE bottles at a rate of 800 per minute, operating a cycle time of 10 RPM (six seconds). The MSB40 dual parison machine has 40 stations, four-inch extruder and a high-output dual parison diehead. The turnkey system includes moulds, bottle conveying and high-speed rotary spin trimmer. It produces weight variation of less than +/- 0.05 grms. _______________________________ Enquiry No: P225
Plastic Technologies: PET Bottle Technology The lightweight foamed polyethylene terephthalate (PET) container blow moulding process can be applied to make beer bottles. The process can be used to produce bottles in a variety of structural configurations depending on the brewer’s shelf life and marketing objectives. Configurations include a monolayer PET version and two over-moulded options: an inner layer and an over-moulded traditional PET outer layer or a traditional PET inner layer with the technology used to produce the external layer. The over-moulded options are developed to deliver point-of-sale differentiation coupled with performance attributes at a lower cost than single-use aluminium beer bottles. In addition, the dual layer structures enable a customisation of barrier attributes. For example, oxygen barrier can be added to the inner layer while the outer is made with carbon dioxide barrier. ______________________________ Enquiry No: P226
Urschel: TranSlicer Cutter E Translicer joins U r s c h e l ’s l i n e o f Translicer by using the 50.8 cm wheel and delivering the same type of cuts. It accepts a size infeed of 102 mm diameter film products and compressible products of up to 152 mm diameter. This machine is made up of stainless steel and is designed to fit into existing processing lines. In addition, it features a cutting wheel mount/holder assembly that simplifies cutting wheel changeovers. Hinged access panels offer full access to all key areas of the machine. In order to ease washdowns, every surface of the machine is sloped, including a self-draining frame ease cleaning. Its sanitary design ensures that all mechanical components are separated from the food zone. Furthermore, electrical cables are slightly raised off the machine frame to alleviate trapped food particulates. _______________________________ Enquiry No: P227
Natural Noodles Soak up the natural benefits of Kalsec® Natural Antioxidants, Colors and Flavors.
Malaysia GULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros. 603-5192 6868
Philippines CONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 533 9688
Singapore CONNELL BROS. CO. (SINGAPORE) PTE. LTD. 65-6862 1772
Thailand CONNELL BROS. CO. (THAILAND), LTD. 66-2-259-8500
Vietnam CONNELL BROS. CO. (VIETNAM), LTD. 84 8 3824 8282
Kalsec® Corporate Responsibility and Sustainability
kalsec Products, Service and Science you can trust…naturally.™
Kalsec ®, Inc. Kalamazoo, MI USA 49006 + 1. 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com
Enquiry Number
Indonesia PT. CONNELL BERSAUDARA CHEMINDO (62-21) 5794 1900
2779
The Kalsec® team of experts can create natural solutions for food ingredients – delivering colors, flavors and antioxidants specific to your product requirements. From the broth, to the meat, to the noodles and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can soak up the benefits of reduced warehousing, clean labels and better margins with Kalsec® products. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.
PRODUCT HIGHLIGHTS 28
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
Machine & Services
Linpac: Protective Transport Packaging TNA Solutions: On-machine Seasoning System Intelli-flav 3 is added to TNA’s range of on-machine seasoning systems. The system features a dynamic weighing system that controls the flow of seasoning powder into the drum for improved coverage and flavour dispersion. This is achieved by incorporating a vibratory weigher control with a close loop load cell system. This enables the user to produce multiple flavours from a single processing line. In addition, it can be used for both wet and dry seasoning applications. By linking to the conveyors, an integrated processing solution is created. With this system, the production up time is increased with non-disruptive flavour changes. _______________________________ Enquiry No: P228
Piab: Lightweight Level Compensators Piab, a supplier of industrial vacuum technology, expands its range of level compensators with the lightweight LC series. The LC level compensators, or spring plungers, allow manufacturers to speed production processes while reducing the risk of product damage when handling sensitive goods with varying height requirements. The compensators provide a lightweight alternative to traditional products manufactured from steel, reducing the total weight of vacuum handling devices. This lighter weight allows vacuum systems to move more quickly, so manufacturers can increase production capacity. To help manufacturers reduce the risk of damage to sensitive products, the series not only compensates for height differences but also ensures suction cups are gently placed on objects and reduces the need for exact cup positioning. This makes the compensators suitable for handling sheets of glass, plastic and metal as well as wood and other sensitive packages or goods. _______________________________ Enquiry No: P229
Linpac Packaging, has developed a range of recyclable PET transport trays. The tray has a cavitised design and special rib architecture, keeping individual products protected and separate. The empty trays stack together closely, thereby reducing delivery costs. When the trays are filled and turned through 180-degrees, the rib design ensures products do not touch each other from one layer to another. Products can be packed 40 or 60 to a box. The trays are lightweight and can be recycled. _______________________________ Enquiry No: P230
Siemens Water Technologies: Coconut Shell Catalytic Carbon Water Treatment Product The AquaCarb 1240CAT catalytic carbon uses coconut shell-based carbon that is specially processed to offer enhanced performance capabilities over traditional catalytic carbons in water treatment. It can provide improved results in water quality targets for chloramine, hydrogen sulfide and hydrogen peroxide removal. In addition, the coconut shell base provides a higher adsorption capacity with extensive micropore structure for volatile organic compounds, lower ash content and higher hardness and abrasion resistance. This results in longer effective carbon life, reduced replacement frequency and lower overall life cycle costs as compared to traditional catalytic coal carbons in the market. Applications for the catalytic carbon include hydrogen peroxide removal in groundwater remediation systems employing UV oxidation, hydrogen sulfide and chloramine removal for the treatment of municipal drinking water, and chloramine reduction for process water treatment in the bottling industry. _______________________________ Enquiry No: P231
2800 Enquiry Number
Kehua’s equipment: Flat waffle biscuit production line Hollow waffle biscuit production line Soft waffle biscuit production line Waffle cup for ice cream production line
KE HUA FOODSTUFF MACHINERY INDUSTRY AND COMMERCE CO. LTD ADD: 12 Jingde Street, Duanzhou 3 Road, Zhaoqing City, Guangdong, PRC
Tel: + 86-758-2727608 Fax: +86-758-2727608
www.kehuachina.com
E-mail: kehuachina@163.com
Enquiry Number
2528
Other single machine & corollary equipment
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
Perryman’s
30
dy: u t S e Cas
g n i t t o D Every
which retains the handmade, homemade feel.” In the production , n recisioed p solution put together h t i W assist t by integration specialist o b o r tion SAGE, a robot dots producorms y transf an’s baker l the eyes, nose and m a y V r bellybutton on each Per tralia. By of 120 ‘Gingerbread in Aus ic for ABB Babies’ in less than Pavlov three minutes. “Before we moved to our current location in Brompton (on the outskirts of Adelaide), our output Perryman, integrating a robot capacity was about 5,000 to into the company’s production 6,000 Gingerbread Babies per p r o c e s s w a s s i m p l e a n d day,” says Mr Perryman. sensible. “The robotic addition raises “The return on investment capacity to about 15,000 a day.” has been immense,” he says. Four dots on each of 15,000 “We couldn’t have reached a Gingerbread Babies adds up to higher level of production without 60,000 dots of icing – a massive a certain amount of automation, task in manual terms, which the yet it hasn’t affected our recipe, company says would require a
e y E
ANYONE doubting that robotics can put the icing on the cake for a small business should see the production line at Perryman’s of North Adelaide in South Australia. The company is a family bakery that has made a name for itself on the appeal of its ‘Gingerbread Babies’. For owner and manager Neil
PACKAGING & PROCESSING
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large team and far more space than a robotic cell. The Solution To start, the integration specialist reviewed the scope of what was desired and researched available options. The resulting design was a compact, flexible work cell with a robot hung from the top of the cell. The robot utilises a vision system to identify the location and position of each of the 120 cookies on a tray as they leave the oven. Using that information, the robot positions a dispensing gun over each cookie in turn, icing all 120 in three minutes. The concept became a completed solution in 12 weeks. This solution for a simple, formerly manual task demonstrates that robots are fully affordable and applicable for small and medium-sized enterprises; the most mundane, time-consuming tasks can be transformed into quantifiable profit makers. “Overall output can be as much as triple because the robot integrates with our other technologies, including packing machines and moulding machines, so our production process has been accelerated,” says Mr Perryman. The added speed and accuracy has greatly increased output, potentially opening up wider national markets and greater overseas prospects. “With robotics in our processes we have begun to export to New Zealand, and Singapore has shown genuine interest,” he adds. Added Benefits Automation has also improved occupational health and safety and allowed better deployment of staff. Employees showed a positive attitude from the outset, recognising that new automation
“Overall output can be as much as triple because the robot integrates with our other technologies, including packing machines and moulding machines, so our production process has been accelerated.”
– Neil Perryman Owner & Manager, Perryman’s
was a good step for all involved. “We have increased staff since adding the robot cell,” Mr Perryman points out, “and output has grown from a few hundred packages a day to palletised movements.” The benefits have continued to pile up. He said that the more products the company turns out, more energy is saved. The floor space taken up by the robot cell is minimal, and its height is only about two meters.” In addition, the design is flexible enough to accommodate other products the company may introduce in the future. And
the robots increase flexibility in other ways. For instance, pink icing can be introduced in product orders specifically bound for, say, maternity wards or charity drives. The complete turnkey project integrated the following technologies: • ABB IRB 140 robot • IRC5 Robot Controller • HMI and cell safety • Vision system: Cognex Insight 5403 • Hygienic icing system • Custom-built dispensing gun For more information, ENTER No: 0240
BASF
Smart Packages:
Built-In
FRESHNESS Watchdogs
A special pigmented ink in the interior of an apple symbol is irradiated with UV light during packaging and turns blue. From then on, the colour gradually fades in relation to time and temperature. The longer a ‘Güggeli’ is stored in a warm place, the faster the colour changes. When the colour in the apple becomes paler than the surrounding reference colour, the consumer knows that it is better not to eat the chicken. ‘BEST BEFORE’ DATE NOT ENOUGH To assure customers of absolute product safety, the entire logistics chain has to be monitored
Active systems can improve the quality of the contents during storage. For product manufacturers, smart packaging therefore ought to be a big talking point. By Sascha Rentzing for Messe Dusseldorf THE latest packages are not only stronger, but also require less material and permit efficient handling – integrated timetemperature indicators and microchips constantly indicate
To-Genkyo
packaging therefore ought to be a big talking point. When it comes to ‘Güggeli’, their much-loved grilled chicken, the Swiss are not willing to make any compromises. Unless the chickens are reared in humane Freshness watchdog: conditions, subThe sticker from Japan jected to regular changes its colour, health checks and when more ammonia is are absolutely fresh, released by the meat. they do not make If the meat is no longer it to the table. fit for consumption, The Ernst the bottom part of the Kneuss Geflügel hourglass turns grey. poultry company in Switzerland has therefore come up with something for the Swiss. On the cardboard boxes of its ‘Bachofe-Güggeli’ grilling chickens, the company prints an the product’s state of quality. Active systems are even OnVu label, a time-temperature capable of improving the quality indicator that accompanies of the contents during storage. the chickens on their journey For product manufacturers, smart to the shops.
from production through to the consumer. This applies particularly to perishable foods and to pharmaceutical products. Experience has shown repeatedly that spoilt foods and medicines pose a huge risk. So far consumers had only the ‘best before’ date to go by, a date that indicates how long a product can be used without loss of quality if correctly stored. The problem is that in the event of breaks in the cooling chain or of moisture penetration, the product spoils prematurely and may put the consumer’s health at risk. On the other hand, foods are
PACKAGING & PROCESSING
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
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packages constantly gather data on the product’s condition such as moisture and temperature, and issue an alarm when the values move outside the programmed upper and lower limits. Or there are chips that help patients take medicines in the correct dosage and punctually, emitting an audible signal indicating when it is time to take the medicine. However, the microprocessors are capable of more: fed with such data as the filling location or date of manufacture, their products can be continuously traced – an important feature in the battle against piracy. Industry sees huge potential in chips and is eagerly pursuing their development. The Organic Electronics Association (OEA), a work group at the German
Engineering Federation (VDMA), is working on the commercialisation of printable organic electronics. “Inexpensive, thin, flexible electronics, which, attached to flexible polyester substrates, can be easily integrated into packaging, will soon be a familiar feature in the retail industry,” says the association’s chairman, Wolfgang Mildner. With RFID, large volumes of information on goods can be retrieved or uploaded in a flash. As such, the technology stands for a guarantee of authenticity and for distribution security. FRESHNESS FROM THE PACK Packages of the future are expected to have even more functions: they will interact with their contents, eliminate harmful oxygen and microbes, improving
WOLF Verpackungsmaschinen GmbH Bettenhäuser Str. 3 D-35423 Lich-Birklar Tel.: +49 (0)6404-9182-0
www.wolf-pack.de
2788
E-Mail: contact@wolf-pack.de
Enquiry Number
often still fresh beyond the ‘best before’ date, but are thrown away for safety’s sake – an unnecessary waste of resources. Timetemperature indicators show the precise degree of freshness and can prevent waste. As more and more consumers are attaching importance to healthy and green products with added value, experts anticipate strong growth in the smart packaging market. The US market researcher ‘MarketsandMarkets’ expects global turnover with smart packages to grow by 8.2 percent annually to around US$24,000 million from 2010 to 2015. Analysts see not only colour labels on the advance, but also radio frequency identification technology (RFID). Via sensors, microchips integrated in the
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
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“This in fact promotes a healthy lifestyle.” The scientist sees a bigger problem in the high cost of launching packaging solutions on the market. Industry would have to modernise its packaging lines and exhaustively test its new packages. “This hampers the step from the laboratory to mass production,” he says.
High-tech equipment: multifunctional wallet packs are the trend. Some machine manufacturers already offer the matching production equipment.
Bosc h
With the Smart Wallet, a way has been found to produce complex folding packs for medicines quickly and inexpensively.
industry an antimicrobial film that releases sorbic acid onto the surface of the food, the prime point of attack for contamination, and thus preserves it. Product m a n u f a c t u re r s c a n g a i n a detailed impression of the IVV’s innovations at interpack. Critics now argue that the extra chemicals in active packaging impair the product’s ‘naturalness’. “Only harmless odour and flavour -neutral substances are employed for food protection,” Mr Sängerlaub counters. Furthermore, antimicrobial substances like sorbic acid, are capable of rendering preservatives in the product superfluous.
The Hamburg plastics specialist Albis Plastic, for instance, is offering packaging material producers what it claims to be a ‘highly efficient’ iron-based oxygen absorber by the name of ‘Shelfplus O2’ that is added to the natural polymer in quantities suitable for the food and type of package.
MACHINE MANUFACTURERS GET EQUIPPED Packaging specialists and their suppliers are never theless speculating on powerful growth in industry demand for ‘smart packs’ – and are investing in the extension of their product portfolios. “Although new products and campaigns call for high investment, growing consumer demand for goods with added value promise companies economic benefits in the long term,” says OE-A chairman Mildner.
The Austrian can manufacturer Pirlo, on the other hand, conceals a silica gel pad in a perforated plastic insert in the lid of its new steel ‘DryCan’ for coffee and tea. “By regulating humidity, this new packaging element prevents the formation of lumps in powdered products,” explains the company’s MD, Julius Lüthi. Innovation in smart packages is also proceeding apace. The German Bosch Group’s ‘Smart Wallet’ is a secondary package for capsule or tablet type medicines that can be additionally equipped with a microchip. The wallet gains its name not only from the possibility of integrating intelligence, but also because production is said to be particularly easy and inexpensive. For more information, ENTER No: 0241
Körber
the product’s keeping properties and quality. In Japan, oxygen-absorbing sachets have been in use for years to help vegetables and fish stay fresh for longer. However, Europeans and Americans are not so willing to accept the conspicuous packaging elements bearing the words ‘Do Not Eat’. Researchers at the Fraunhofer Institute for Process Engineering and Packaging (IVV) in Freising have therefore developed more preser vation solutions. “We integrate oxygen absorbers like iron in the package’s polymer matrix,” says IVV materials developer Sven Sängerlaub. Oxygen-sensitive beverages like beer and fruit juices stay drinkable for longer in PET bottles processed in this way, he adds. The IVV also offers
Non-compliant to new OHS regulations Inefficient warehouse planning Outdated storage systems Labour intensive operation Unable to meet KPI Lack of local support
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Poor use of available headroom Too many error in piece picking operations Non-compliant to FEM safety standards
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Learn how Schaefer can help you at www.ssi-schaefer-asia.com Schaefer Systems International Pte Ltd 73, Tuas Avenue 1 Singapore 639512 Phone +65/ 6863 0168 Fax +65/ 6863 0288 eMail regionalmktg@ssi-schaefer.sg
Enquiry Number
2787
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
36
In a bid to help food and beverage businesses achieve a better hit rate with product launches, the company has gone ahead to finding out what consumers across Asia are craving for, and delivering the desired flavours. Mr MacFadden shares more on the company’s plans and research into this issue, in an exclusive interview with Asia Pacific Food Industry. RESEARCH INTO TRENDS As Asia forms one of the most impor tant markets for the company, Symrise works closely with researchers to deliver a more defined understanding and image of the region’s groundbreaking trends.
!
Flavours To Match A major issue in the industry is the rate of success for new product launches. While it is an expensive investment to launch a new brand or brand extension, only about 10 to 20 percent of these products entering the consumer market would see positive results. Products that are withdrawn from the shelves after a short period of time are deemed as unsuccessful. A solution towards increasing the rate of success for product launches was imminent. “We would have said that the
Look matching out for gets a up to tod tastes tha appea more acc ay’s trend t s Asia P l as insig urate h a t s c i into fic’s fl prefe By Tjurences areavour t Rost e ina xplored.
food industry could perhaps be challenged to do a better job in understanding the consumers better, so that we can have a better hit rate with the product launches,” comments Declan MacFadden, regional president, Asia Pacific, for Symrise Asia Pacific.
The ‘Asian Lifestyle Trends Study’ was carried out in six major Asian cities – Shanghai (China), Tokyo (Japan), Seoul (Korea), Jakarta (Indonesia), Manila (Philippines) and Bangkok (Thailand). The study is based on results concluded from consumer surveys, as well as interviews with various experts such as chefs and designers. “We also spoke to experts who were running spas, sports shops, doing design work, or fashion designers. We want to know what are the mega trends that we are working with and also the microtrends, in each of those countries and each of the cities. From those trends, we then developed prototype p ro d u c t s t h a t m e t t h o s e
INGREDIENTS & ADDITIVES
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
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areas of oppor tunity that this study unearthed,” shares Mr MacFadden. Four major trends were identified from the study: social climbing (prestige), EcoChic (sophistication through environmental awareness), sensual explosion (pleasure) and hybrid culture (reintroduction of an Asian identity). “The prototypes will be validated through consumer groups, through focus groups… almost by definition will give it a better success rate, because in the past, the concept would have been dreamt up by a very small team who would have said that ‘I like it, so the consumer must like it too’,” added Mr MacFadden. FASHION TRANSLATES TO TASTE “If I gave you an example in colour, you know that in fashion it changes from season to season. And there are various fashion colour gurus who are trying to project forward, and dictate what the colour would be for the next season. That also translates not just into fashion and clothing, but also into food and food packaging. So, we have to align our flavours and prototype offerings with these trends,” explains Mr MacFadden on the relation between fashion trends and taste. An example is energy drinks, which have much sharper and impactful flavours, compared to ‘softer’ flavours such as strawberries and raspberries that the consumer might have been used to from childhood. For this, he said that much more edgy flavours would go into those drinks, and may also have some spices added to give that burning sensation that the consumer would not expect. “When you pick up that drink, it’s going to knock you back into your seat,”
he continues. “Whereas a lot of the drinks that you’ve taken, you’re almost oblivious of what’s in it, but in some of these drinks, especially on the more edgy side, we want people to honestly be shocked by what they taste.”
Declan MacFadden regional president, Asia Pacifi c, for Symrise Asia Pacific
He further adds that with globalisation, people are travelling more and experiencing new cultures, like Indian and Thai cuisine. So, when it comes to food, people want something that they remember from their travels, because their taste palettes have changed, and they regard those flavours as enticing and exciting. FLAVOURS TO MATCH THE CONSUMER A platform that the company has enhanced based on the results of the research is the ‘Taste For Life’ flavour platform that serves as a basis for product concepts in the food industry. The concepts are aligned to the trends and, at the same time, are tailored to consumer taste preferences. The platform is an updated version from the first that was introduced in 2006. Compared to the earlier release that mainly focused on products
for health, the current version encompasses all of the company’s taste solutions. The platform covers a range of product experiences from holistic health to pure pleasure, and five pillars have also been identified for the areas in between: • Stay Vital – Solutions that create functional value for an active, healthy lifestyle • Lighten Up – For lighter food items with full flavour, and also a reduction in salt, sugar, fat and flavour enhancers • Be Natural – Solutions made from natural ingredients • Just Enjoy – Solutions for authentic taste and maximum enjoyment • Get Excited – For sensory pleasures and unusual taste experiences LOOKING AHEAD Existing flavours are also finding their way into new applications, l i k e t h e g ro w t h i n c i t r u s flavours and tea in China. The volume increases in carbonated beverage and still drinks in the country is something of interest to the company from a business perspective. Superfruits is another category to look out for, with flavours such as Baobab, Caja and Kum Quat, which can also be combined with existing flavours. People are also looking towards their heritage, and desire their own Asian flavoured products, like pandan, mango, and tom yam. Symrise is also looking at expansion in key areas including Indonesia, Philippines, Thailand, Bangladesh and Vietnam. The company’s business in India will expand in parallel to the growth of customers in that area. For more information, ENTER No: 0250
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
38
Functional Carbohydrates:
Sweet Kindness For Teeth
whether chocolate or sweets, isomalt and isomaltulose facilitate the production of tooth-friendly alternatives with natural sweetness. By Koen von Praet, Md, and hui-Fern Tan, technical sales manager, Beneo asia PaciďŹ c. DENTAL caries is the most common human ailment. Almost 99 percent of the global population are affected, mainly due to diets containing increasing propor tions of easily fermentable carbohydrates. These in turn contribute significantly to the formation of plaque deposits on the surface
of teeth. Dental caries is the destruction of hard tooth tissue caused by plaque deposits. Plaque is made up of food residues, bacteria, their bacterial metabolic products, and saliva. These bacteria use sugars and other fermentable carbohydrates as a source of energy and convert them into acids. These
acids cause a localised drop in pH, dissolving the minerals in the tooth enamel. As a result, tooth enamel, which is actually as hard as a diamond when healthy, becomes brittle and soft. With each sugar-based snack, the pH value in the mouth decreases, tooth enamel is increasingly under attack, and there is less time for neutralisation by saliva.
INGREDIENTS & ADDITIVES
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
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Tooth-Friendly Science A method called plaque pH telemetry is used to test scientifically whether an ingredient or food is harmful to tooth substance and enamel. In this process, a device with a glass electrode is placed in the space of a missing tooth for a few days until its pH-sensitive membrane is completely coated in bacterial plaque. With this method, any change in the pH value during food consumption and immediately afterwards can be measured directly within the plaque, as if on the surface of the tooth. The critical pH, below which demineralisation occurs, is 5.7. If the pH value in the mouth does not fall below the critical value of 5.7 within half an hour
Wenger75_C-TVP_171x122
9/20/10
Natural origin and molecular structure of isomaltose.
during and after consumption, the food is considered noncariogenic, or toothfriendly. Natural Sweetness The tooth-friendliness of isomalt and isomaltose is a result of their high microbiological stability, which is caused by the enzymatic rearrangement of the alpha 1,2 bond between the glucose and fructose molecule in the raw
3:28 PM
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material, sucrose, producing a more stable alpha 1,6 bond. This bond cannot be split by the bacteria present in the mouth, and so tooth-damaging acids are not produced. The FDA, the US food authority, has recognised and approved this scientifically tested effect of both ingredients as a health claim. The sugar replacer, isomalt, does not produce any tooth-
innovation is our enduring legacy. Since 1935, we've been helping customers solve problems and capitalize on opportunities faced by their businesses. Seventy-five years ago, a key answer was a molasses mixer. Today, the solutions tend to be more technologically complex – but our founding pledge remains unchanged. At Wenger, we innovate to solve customer challenges. And then we do it again.
USA
USA
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SABETHA, KANSAS
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Inventing the new original since 1935.
INGREDIENTS & ADDITIVES
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3.0
Sucrose Palatinose
Rise in blood glucose (mmoi/L)
2.5 Low glycemic (& low insulinemic)
2.0
No relative hypoglycemia
1.5 1.0
More steady and longer energy supply in form of glucose for the body (muscles, brain)
0.5 0.0 -0.5 0
30
60
90
Time (min)
Blood glucose response to Palatinose in comparison to other carbohydrates in healthy adults. The curves are generated from different studies and represent the response to 50 g oral carbohydrate in drinks solution. (Livesey)
damaging acids during consumption due to its stable m o l e c u l a r s t r u c t u re . I t i s particularly used in sugar-free confectionery, such as candy and chewing gum. Being only partially digested, it provides half as many calories as sucrose and is characterised by having hardly any effect on blood sugar level. It is a sugar replacer produced from pure sugar beet, so it has a sweetness profile similar to sugar. This also applies to isomaltose, which is fully digestible and slowly releases carbohydrate with a low glycaemic index. It provides the same amount of energy as sucrose, however, digestion and absorption occur much more slowly and over a longer period without causing great fluctuations in the blood glucose and insulin level. It is suitable for the production of tooth-friendly confectionery, such as chocolate and chewies as well as tooth-friendly drinks. chocolaTeS anyone? Isomaltose can be used to produce tooth-friendly chocolate. In particular, the recipe for tooth-
friendly milk chocolate requires a high degree of expertise and experience because it is crucial to ensure that all the ingredients used with the isomaltose are tooth-friendly as well. For example, milk powder contains lactose, which is already broken down into its components of glucose and galactose in the mouth. The acids produced when glucose is broken down cause the pH value of the mouth to fall so the acids can attack the tooth enamel. Even reduced lactose milk powder is not suitable for use in tooth-friendly chocolate as the residual sugar content is still too high. Consequently, in the production of tooth-friendly milk
chocolate, milk powder must be replaced by casein. Casein is a protein in milk that is composed of several individual proteins. It is obtained from milk by microfiltration and can be used as a lactose-free ingredient for further processing in toothfriendly chocolate. The functional carbohydrate also has a positive effect on the quality and taste of chocolate. In addition to a satin sheen and a subtle glaze, it provides a full-bodied mouth feel that is comparable to conventional chocolate. It can be produced on all current milling and conching machines, the production process is largely the same as for conventional chocolate. In an initial step, isomaltose is combined with the other ingredients to form a mass and is milled, and then conched. When using casein, the conching temperature must be 60 deg C, the conching time ranges between 18 and 24 hours. claSSic aPPlicaTion With a similar sensory profile to sugar and good packaging and storage properties, isomalt is a frequently used sugar replacer in sugar-free hardboiled candy. Direct compressed chewing gums are particularly suitable as this technology requires only low temperatures providing better protection for natural and sensitive flavours and active ingredients. When it comes to product quality and storage properties, the hygroscopicity of the raw material is a vital factor. Being low-hygroscopic, final products will not become sticky or melt – even at warm temperature. For more information, ENTER No: 0251
CREATING TOMORROW’S SOLUTIONS
WhAT dO yOU WANT TO MASk?
Would you like to mask the bitter taste or soften the intense flavor of your product? Talk to us. We have the solution. With our technology and know-how, we can help you mask undesired side effects. We offer you the controlled encapsulation of a large variety of of molecules. molecules. In In many many cases, cases, we we can encapsulate the the desired desired ingredient ingredient for for you you and and supply you with ready-to-use complexes. complexes. Our Our technology technology of of choice choice is is encapsulation encapsulation via via ring-shaped ring-shaped sugar sugar molecules, molecules, known as cyclodextrins. With 15 years of experience in manufacturing and formulating α-, β- and γ-cyclodextrins we are the innovative partner for the nutrition nutrition industry. industry. Find Find out out more more about about us us and and our our other other products productsand andservices servicesat at www.wacker.com/food or visit us at the Fi Asia, booth E 10. D 26. Wacker Chemie info.biosolutions@wacker.com Chemie AG, AG, +49 +49 89 89 6279-1346, 6279-1346, info.biosolutions@wacker.com Enquiry Number
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INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
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Market Report
j_lai
Functional foods refer to any fresh or processed food containing health-promoting ingredients, apart from its basic nutritional function. Typical functional food ingredients could be anything from the prebiotic or probiotic foods and omega fatty acids, to even crops that naturally contain components that aid in bodily functions, such as soy, gluten, and whey proteins. Functional foods, therefore, include fruits, vegetables, energy
Functional foods in India have traditionally been viewed with much skepticism, especially since Indians hold the belief that traditional food was the healthiest diet. Such a perception is changing with a fair compromise between the past and present. By Natasha D’Costa, senior research analyst South Asia and Middle East, Chemicals, Materials & Foods, Frost & Sullivan drinks, juices (with or without preservatives), breakfast cereals, and fresh dairy products, all imparting the desired health benefits and physiological changes. The foods have entered the global markets with considerable force in the past decade and rapidly gained in market share, conservatively estimated to exceed that of organic foods. A Niche Market In India, the functional foods and beverages market is presently a niche market targeted at an urban, health conscious population and is at a nascent stage. It is expected to reach a wide consumer base, with growing health awareness of the consumer and the aggressive
m a r k e t i n g a n d a w a re n e s s campaigns of the participants. The Indian market for functional drinks is rather small, when compared to the US$1.5 billion carbonated beverage market or the US$0.28 billion health drinks market. In 2010, the functional food market in India was estimated at US$1.5 billion, growing at a compound annual growth rate (CAGR) of 16.5 percent until 2015. Functional foods is currently subdivided into the market for functional foods and functional beverages. These markets are further divided into functional sub-segments. The functional foods market is divided into omega fatty acid and probiotic
Industry Challenges While the market for functional foods in India is growing at a rate of 15 to 16 percent per annum driven by an increasing need for wellness related foods, a variety of challenging factors restrict growth.
Rhianno, Long Island, US
Functional Foods Ride Indian Wave
fortified foods as well as the iodinated salt and branded wheat markets. In contrast, the functional beverage market is subdivided into sports drinks, energy drinks, fortified juices and soy beverages. The largest markets are by far the iodinated salt market, which accounts for almost 12,000 MT per annum.
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Regulatory Governance In India, functional foods lack a clear regulatory system causing the market development for these products to be highly critical and complicated. A specific regulatory system for production and marketing along with valid certifications are imperative to building consumer trust, and with no definite legalities for such products, it is difficult to gain a mass acceptance among the consumers.
and valid proof of functionality, involving the identification of the functional ingredients and assessing their physiological ef fects during processing, preparation, and clinical trials. Most of the functional food products currently available in the market come without any valid supportive data for their health claims. Consumer Awareness & Education A growing abundance of func-
Functional Food & Beverage Market
Functional Foods
Functional Beverages
Omega Fatty Acid Fortified Foods
Energy Drinks
Probiotic Fortified Foods
Sports Drinks
Branded Iodinated Salt
Fortified Juices
Branded Wheat Flour Market
Figure 1: Key segments in the Indian functional foods and beverages market, 2010.
Dearth Of Investment In R&D The Indian government needs to invest more in aggressive research and development in foodstuffs and beverages. Such investments could help foster healthy competition as well as product innovation. The absence of any proper f o o d re s e a rc h c e n t e r s o r educators in the food sectors remains a major challenge and is the primary reason for the Indian market lagging behind the US, Europe, and even a major part of the Asian market.
tional and innovative fortified food products on the retail shelves and the claims they make creates confusion among consumers, leading to a vague idea about their benefits. An important challenge for functional food companies is to convey the legitimacy of their products to the final consumers in a clear and concise manner. This has a major impact since consumer education to increase awareness about a particular product is not the norm followed in India.
Academic Validation The development and marketing o f s u c h p ro d u c t s re q u i re significant scientific evidence
Competitive Scenario The Indian functional food and beverage market consists of less than 50 players due to its
nascent structure. Key competitive factors are attractiveness, pricing and distribution. The for tified fruit juice market is the most competitive and established with over five major competitors as of 2010. Key competitors are Indian FMCG participants such as Dabur and global giants such as Pepsico and Red Bull GMBH. Other large domestic manufacturers include the Amul Gujarat Co-operative Milk Marketing Federation (GCMMF), etc. Numerous other companies occupy the others segment such as Mother Dairy, Ladakh Foods, Yakult, Parle Agro, etc. Functional foods in India have traditionally been viewed with much skepticism, especially since Indians hold the belief that traditional food was the healthiest diet. Such a perception is changing with a fair compromise between the past and present. Functional benefits of foods in new formats with old remedies have resulted in the uptakeof these foods on a larger scale. Nowhere is this more apparent than in the fortified juices segment where Tropicana and Real have cashed in on charging a premium for a natural (as defined by these companies) product. This trend is set to continue with newer small pack sizes and marketing campaigns that will penetrate the rural egments as well. The functional food industry in India is poised for extensive growth on the back of changing onsumer trends and the perception that natural equals healthy.
For more information, ENTER No: 0252
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Angel Yeast Co. Ltd, founded in 1986, is a high-tech company dedicated to the research & development and mass production of yeast products and its ramification. ANGEL could supply you with products and services in the following fields: n Baker’s Yeast and Ingredients n Brewing & Fuel Ethanol Yeast n Yeast Extract n Nutritional Yeast n Yeast For Animal Nutrition
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
Cylonka Bsg, Mazury, Poland
46
Breast milk sets the gold s t a n d a rd i n n u t r i t i o n f o r newborns and infants. It contains all the nutrients infants need to be protected from infections and for sufficient development. Nonetheless, a large number
of women across the globe are unable, or choose not to breastfeed for various reasons. According to the World Health Organization (WHO), globally, less than 40 percent of infants under six months of age are exclusively
Start
Child Nutrition:
Right Alternative sources of key nutrients can play a vital role in infant development, ensuring healthy growth for newborns and small children. By Anna-Maria Stiefel, global manager, and Dr Birgit Hoeft, scientist, infant nutrition, DSM Nutritional Products
breastfed. The prevalence of breastfeeding is on the decline in many Asian countries with surprisingly low rates in some geographical territories. M o re t h a n h a l f o f t h e world’s 155 million chronically undernourished children below five years of age live in South Asia. Of this, over 40 percent show signs of malnutrition, such as stunted growth, according to UNICEF. In response to this problem, governments and h e a l t h o rg a n i s a t i o n s a r e emphasising the need to improve the standard of children’s nutrition worldwide. Infant formulae and baby food offer a viable solution to a shortage or lack of breast milk and promote continued health and nutrition, after the breastfeeding age. These alternative sources of key nutrients can play a vital role
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
in infant development, ensuring healthy growth for newborns and small children. Modern scientific capabilities enable manufacturers to develop infant formulae to closely match human milk composition and offer various health benefits such as an improved immune response, healthy growth and mental development.
optimal gastrointestinal function and ensuring normal skeletal development. Choline, for example, is important during the perinatal period, which is the period immediately before to after birth. This is especially for spinal cord development. Similarly, sufficient intake of vitamins A, C, D and E improves
Healthy infant growth is of paramount importance as it indicates a good rate of physical development.
UnitecH indUstries Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing Product Design Services Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries. Unitech can assist with the provision of a range of services surrounding the supply of your product including; formulation design, product validation trials, regulatory and or label claim compliance, sourcing materials, manufacture, quality assurance and delivery. Contact Unitech to determine the possibilities for improving and developing your quality products to create new market opportunities.
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Brain Power Children’s mental health is as important as their physical development and is also influenced by diet. Seventy percent of the human brain develops during foetal life, while the remaining 30 percent of development occurs during preschool years. To support brain development, infants rely on a steady supply of long-chain polyunsaturated fatty acids (LC-PUFAs), especially docosahexaenoic acid (DHA) and arachidonic acid (ARA). DHA is the most abundant omega-3 fatty acid in breast milk and substantial amounts need to be deposited in the brain
sales@unitech.co.nz www.unitech.co.nz
2577
postnatal growth, and a wellbalanced blend of key minerals such as iron, calcium, magnesium, zinc, iodine and copper is critical for children’s ongoing growth and development.
Enquiry Number
Grow, Baby, Grow Healthy infant growth is of paramount importance as it indicates a good rate of physical development. Nutrients that support linear growth have become a must in infant and follow-on formulae as well as baby foods. It is equally important in the minds of parents. A recent study found that 62 percent of parents feel that nutrients supporting growth and development are essential ingredients in infant nutrition products. A balanced supply of essential nutrients is needed to support physical development. Key nutrient groups such as vitamins, minerals, nucleotides and omega-3 polyunsaturated fatty acids (omega-3 PUFAs) promote healthy growth by replenishing cells, maintaining
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Enhance Their Immunity Immunity describes the state of having sufficient biological defence mechanisms to protect physical and mental health. Being able to fight off diseases and viruses that naturally exist in the environment is especially essential for children. The immune system begins to develop in the womb and the process continues after birth, with the first two years of life being
most crucial. Common healththreatening bacteria affecting children from infancy include Salmonella, Bacillus cereus and Enterobacter sakazakii. It is important to support the immune system to ensure the inevitable contact with viruses or bacteria does not result in infection. Nutrition is responsible for some of the factors modulating immune maturation and response. During pregnancy, vital antibodies
Certain vitamins, minerals and active ingredients have been shown to have a positive effect. For example, vitamin D is a crucial micronutrient for strengthening the immune system, by helping with the regulation and differentiation of immune cells. Vitamin D may help protect the respirator y tract from infections and has emerged as a potential risk modifier for auto-
Human milk is the best source of nucleotides, providing about one third of a newborn’s requirements.
such as immunoglobulin G are transferred from maternal to foetal circulations through the placenta. However, many of the key antibodies disappear within three months after birth. In the first days to months after birth, while awaiting maturation of the baby’s own immune system, various immunological and bioactive milk components act synergistically to provide a passive support system from the mother to her infant. Therefore, it is crucial that the same nutrients found in breast milk are also present in the infant formula.
immune diseases such as Type 1 Diabetes Mellitus. The American Academy of Pediatrics (AAP) has doubled its recommended dose of vitamin D for infants and children to 400 International Units (IU) a day. The decision was partly driven by the growing evidence o f t h e v i t a m i n ’s r o l e i n maintaining general immunity and preventing disease. In response to growing awareness of the importance of infant immune health, immunityenhancing ingredients are becoming a staple element of
Marek Bernat, Peterborough, UK
during pregnancy and the first years of life to ensure adequate brain development. Omega-3 fatty acids, such as DHA and eicosapentaenoic acid (EPA), currently available on the market can provide supplementation levels closely matched to human breast milk and are ideally suited to infant formulae. Small children also rely on products rich in omega-3 fatty acids to meet adequate intake (AI) levels. T h e W H O re c o m m e n d s minimal infant consumption of 40 mg per kg of body weight per day for ARA, and 20 mg per kg of body weight per day for DHA for infants and young children. Mounting evidence suggests there is a link between omega-3 fatty acid intake and children’s mental performance and behaviour. Choline is another nutrient building block in the brain. Emerging studies show that it may contribute to proper neural tube development. Choline is essential for normal brain functioning, particularly in areas related to memory, but its natural production generally falls below the required level. Maintaining a good supply of this and other essential nutrients can enhance mental health and development in infants and small children, giving them the best possible start in life.
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infant nutrition blends. The interest also resonates with consumers as a recent study reported that 59 percent of parents felt immunity was a key factor in choosing formulae for their children.
trations of serum immunoglobulin A, an antibody that plays a critical role in mucosal immunity. Infant formula manufacturers in Japan have been using nucleotide supplementation since 1965, but it took the rest of the world another 20 to 30 years to catch on to the concept. Now, the majority of infant formulae and baby food contain
Formula For Success Infants and small children may be at risk of nutrient deficiency, if their daily diet is lacking essential vitamins and minerals. Paediatricians currently recommend that all infant and follow-on formulae adhere to the Nucleotides: ImmunityDietary Reference Intakes (DRIs) Boosting Molecules as shown in Table 1. Nucleotides are molecules This approach helps achieve forming the structure and maintain a nutritional Table 1 illustrates the recommended daily intake of of DNA and RNA and balance supporting infant micronutrients for infants: p l a y a k e y ro l e i n health and well-being. numerous intracellular In order to provide the TABLE 1 biochemical processes. right balance of nutrients, Nucleotides affect manufacturers can turn 0-6 mths 7-12 mths to nutrient premixes the innate as well as the Vitamin A µg/d 400 500 for easier quality managecellular immune system Vitamin C mg/d 40 50 ment and simplified and studies suggest production. potential benefits also Vitamin D µg/d 10 10 The formulation to intestinal flora, Vitamin E mg/d 4 5 properties of the ingreiron absorption, lipid Vitamin K µg/d 2 2.5 dients are also critical. metabolism and gut Thiamin mg/d 0.2 0.3 Blends of choice do not development. Riboflavin mg/d 0.3 0.4 require flavours to mask Human milk is the Niacin mg/d 2 4 the taste, are resistant to best source of oxidation, have a balanced nucleotides, providing Vitamin B6 mg/d 0.1 0.3 composition and stability. about one third of a newFolate µg/d 65 80 born’s requirements. These requirements Vitamin B12 µg/d 0.4 0.5 Dietary nucleotides are help ensure children’s PUFA (DHA) % of fat <0.5 <0.5 not considered essential p ro d u c t s s a t i s f y t h e Choline mg/d 125 150 in the traditional sense as strict quality control Taurine mg/100kcal <12 <12 they can be synthesised procedures in the industry. by the body. Safety and quality are Nucleotides mg/100kcal 5 16 5 16 However, a number of critical importance in of investigators have the stringently regulated described dietary c h i l d r e n ’s n u t r i t i o n nucleotides as conditionally nucleotides. The average content industry. essential during periods of of nucleotides in human milk Manufacturers must adhere insufficient intake, when there expressed as ‘Total Potentially t o a c o n s i s t e n t l y h i g h is a high rate of growth such Available Nucleotides’ (TPAN) standard across the globe. In as during infancy, and in the is 72 mg/L and supplementation today’s increasingly regulated presence of disease. via infant formulae provides environment, infant and children’s Furthermore, a study on the an average TPAN content of nutrition product manufacturers effect of nucleotides on immune between 33.5 and 107 mg/L. require independent accrediresponses in healthy infants As such, although formulae tation demonstrating ongoing in Taiwan found that fortifying cannot replace breast milk, infant compliance with an array of infant formulae with nucleotides studies suggest those receiving quality and safety standards. helps to reduce the incidence of n u c l e o t i d e - s u p p l e m e n t e d diarrhoea and upper respiratory formulae gain multiple health tract infections. benefits, including an improved For more information, The study also found that antibody response following ENTER No: 0260 nucleotides help increase concen- immunisation.
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Certain regions of China such as Shanghai and Beijing went from famine to fat in a few short decades. About a quarter of the population is overweight or obese, though compared with the US, most Chinese have a different perception of the definition ‘fat’. Eliminating fat cells without also eating less or exercising more may make fat reappear elsewhere in the body, with possible dire consequences. In a way, fat is
while an obese person can have about 120 billion. It is important to know that all body fat is not equal. Basically, there are subcutaneous fat cells stored under the skin like lower belly, hips, legs, and visceral fat cells that accumulate in and around organs like the heart and liver. Visceral fat can be released into the bloodstream, raising the risk for heart disease, stroke, diabetes, and Alzheimer’s disease.
Brain Surgery Into
besity Dietary habits are established early in life and hence it is important to educate nutrition as early as possible. By Henk Hoogenkamp
much more than simply storage depots for surplus calories. Fat Cells There are at least 100 different hormones that fat cells secrete such as adiponectine and leptin that helps to manage metabolism and regulate food intake and appetite respectively. The early-stage fat cells are among the largest and longestliving cells in the body, capable of expanding at least 64 times their original size. To put it into perspective: a lean adult has some 40 billion fat cells,
Brain Drain By ways of using brain-imaging technology, scientists have been able to pinpoint how the brain reacts to the lure of food. Basically there is two brain responses to food: eating for survival or homeostatic, and eating for pleasure or hedonic. In principle, leptin signals the brain to stop eating, but in obese people the brain no longer responds to these signals. Furthermore, brain scans show that obese people have stronger reactions to images of food than non-obese people.
People are confronted with food everyday by seeing, smelling and even hearing. Certain part of the brain memory subsequently can trigger the release of dopamine, the brain’s pleasure chemical. And it is exactly here where the discrepancy lies between homeostatic eaters who have the discipline to say ‘No’, and the hedonic eaters who cannot resist the body’s built-in mechanism that regulates hunger and say ‘Yes’. Hedonic eaters seem to have a stronger response in what brain scientists define as the ventral tegmental area (VTA), the tiny spot in the brain where dopamine hormone is released. As such obese people look at food as a reward influenced by emotion, attention, memory, rather than to stave off hunger. Obesity & Diseases Since 1990, the number of overweight and obese people has tripled. It is estimated that 10 percent of the total national health care budgets is spent on treatment of obesity related diseases. It is further estimated that about one third of the avoidable disease burden can be attributed to an unhealthy diet. If the US is an example of food related diseases, it does not look good for the rest of the world, which usually follows the American lead with a time lag of some 10 to 15 years. Americans are continuing to get fatter with obesity rates reaching 30 percent of the population in more than nine states in 2010, as opposed to only three states in 2007. These increases mean that 2.7 million more people became obese from 2007 to 2010, bringing the total to almost 73 million or
Enquiry Number
2791
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY MARCH 2011
Sufi Nawaz, Bangladesh
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In short: very often, processed foods lack the ability to satiate. To top it off: processed foods are mainly consumed away from home where and when food choices are often determined on instant satisfaction, gratification, and convenience. Moreover, food preferences are generally developed early in life and the aversion of plant foods or vegetables and fruits, is mainly caused by the low energy content. Within all these variables,
gastric emptying and a higher gut transit time, resulting in a lower glycemic index. People who regularly eat whole grains tend to have less visceral adipose tissue (VAT) â&#x20AC;&#x201C;or fat around the abdominal organs- and so less association with the higher risk of metabolic syndrome, a condition associated by obesity, hypertension and disturbed glucose and insulin metabolism. Most probably, high intake of
the special roles of dietary fibres need to be mentioned. It is a known fact that dietary fibres are involved in metabolism, including such processes as increasing bulk weight and viscosity in the stomach and so, promotes satiety. There are a great many different types of dietary fibres, and their mechanism of increased satiety depends on the specific properties on the physiological, metabolic and molecular effects. For example, it is a known fact that gut fermentation prolongs satiety, and as such, fibres can regulate
refined grains can cancel out the effect of whole grain and so it is recommended to make dietary substitutions rather than simply adding whole grain foods. A reduction in high-glycemic index (GI) foods is important. GI ranks food according to the speed that they metabolise into blood s u g a r. H y p e r - re f i n e d carbohydrates such as sugar, sweetened foods, and sugary beverages and baked goods made with white flour, have the highest GI scores. Subsequently, all these foods break down into glucose most rapidly and spike blood sugar
OBESITY DEMARCATION LINES Of course it is a known fact that food choice and eating patterns are strongly influenced by the social environment. These findings can be extrapolated to psychological, metabolic, molecular and brain mechanisms research within the body in its relation to the intake of food. Although it is true that healthy eating is a choice all people in the developed world can freely make, it is too simple to conclude that obesity is only a matter of more calories in than out, because preventing weight gain is not always in tandem with the factors that improve weight loss. For example, food satiation has seen major changes over the last decennia, and the continuing growth of processed food consumption might also be a variable not to be underestimated. That is because processed foods are often energydense, easy to chew, and instantly providing the human body with calorie-overload.
Pontus Edenberg, Katrineholm, Sweden
a staggering 27 percent of the entire population. Of course it is easy to pinpoint the usual reasons such as not enough fruits and vegetables, and too many calorie-loaded meals with fries and sugary beverages.
Enquiry Number
2775
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mood lift. It can be expected that to meet dietary guideline, snack foods will be reformulated to pair it with more complex fibre/ protein ingredients, such as rice bran, to blunt blood-sugar spikes. Eating more protein and fibre is one of the secrets to stabilising blood sugar and losing weight.
Making Health Easy There clearly is a widening of the gap between the nutritionphysiological parameters and the psychological-sociological parameters. To narrow or close the gap will require close collaboration between education to make people more aware of the hidden dangers, as well as agricultural, food processing and nutritional sciences. After all, the ultimate mission to decrease obesity is to make healthy choices the easy choice. Although fast food companies like McDonald’s are committed to providing balanced menu choices and a variety of options to meet consumers’ needs and preferences, they epitomise fast food. The mind-set of people who walk into a burger-chain is not healthy eating; it is giving in to basic human instincts and desire to enjoy and indulge in flavour, taste and aroma sensations.
Social Obesity Dietary habits are established early in life and hence it is important to educate nutrition as early as possible. Children’s diet basically can be classified into two eating styles – a ‘healthy’ pattern high in fresh vegetables and fruit, whole grain and moderate amounts of meat and fish, and a ‘Western’ diet higher in saturated fat, refined sugary foods, salt, confectionary, ready-to-eat meals, and hyperprocessed and fried foods. What is most notably missing from highly processed foods are Omega 3 fats and B vitamins, including folate. These micronutrients are usually found in legumes, leafy green vegetables, whole grain foods, nuts and fruits. Adults and especially children, need nutrient-dense foods. As such, white bread, for example, should be avoided because it is high in carbohydrate, but low in nutrients, including B vitamins. Fruits and vegetables have been shown to protect brain health because of the presence of antioxidants such as C+E vitamins. These vitamins are linked to preventing inflamm a t i o n a n d p e rh a p s a l s o depression. Feeling depressed or emotionally distressed can lead to binge drinking or eating sweet carbohydrate-rich and/or fatty foods.
Snack Or Meal Of course, there are more variables at play. The traditional
L Goh
Renata Prado, Brazil
levels quickly. In other words, consumption of foods high on the GI, not obesity itself, is the real culprit for Type Two diabetes. Losing weight is not the sole solution of avoiding T2 diabetes. Equally or perhaps more important is a drastic reduction in high GI-foods.
demarcation lines between breakfast, lunch and dinner is rapidly changing. These lines are becoming increasingly blurry and fast food companies are launching a host of new snack foods that were considered a full meal only a few years ago. Besides the fact that people grow even shorter on time, demographics and value play an important role also. Younger consumers are more likely to define almost any food as a snack, while snack-value and snack-habit perform much better during a recession or economic downturn than full meals. Snack foods usually provide a quick energy boost because most ready-made carbohydratebased snacks are loaded with white flour and/or sugar. These trigger the release of serotonin hormone and even provide a brief
For more information, ENTER No: 0261
Enquiry Number
2771
BEVERAGE
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TEA is a popular drink the world over, consumed on every continent and with many varieties and regional differences. tea anD CUltURe Tea has always been heavily influenced by the culture and people of a region. It is important to know how the tea is made and even the way it is consumed. Some
have created intricate formal ceremonies surrounding the consumption of tea. This is especially seen in Japan, though other geographies have similar ceremonies, such as Korea and China. Depending on the region, tea preference varies whether black, white, green, oolong, or anything else. Flavourings also change, be Zsuzsanna Kilian, Budapest, Hungary
TEA
The
Industry tea is the most consumed beverage on the planet and has become a social bedrock in every major society, surrounded by traditions and connected to regional folklore. a wide canon of tastes and varieties come with an equal rainbow of health beneďŹ ts. By Mark Johnston
Jim Lai, Tai Ghug, Taiwan
even have ceremonial rituals surrounding the preparation and drinking of tea. In most cultures across the world, drinking tea is a social norm and is largely expected in most social gatherings. The east in particular
it by the addition of milk, sugar, honey or herbs. Brewing time also can vary significantly depending on localised taste. In Japan, green tea is the tea of choice amongst many in society and is served by many companies during afternoon breaks. It is
a traditional drink in Japan and is weaved throughout the different levels of society, from the boardroom to family picnics and is usually served along with traditional Japanese dishes at no extra cost. tHe oRiGin of tea All tea comes from the plant Camellia sinensis, the type of tea is decided upon by the processing that happens from plant to cup. If the leaves belonging to Camellia sinensis are picked and left, without drying, they wilt and oxidise. Over time it is observed a darkness forming in the leaves
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
Tea leaves for improved health.
2774
Marmit, Vaxholm, Stockholm, Sweden
Classification Of Tea The classification of tea is determined by its production method and how it is processed.
White tea, for example, is very similar to green tea in that there is little processing involved and zero fermentation. There is a difference in taste compared to green tea however, which can have a grassy taste. The caffeine concentration is considerably less than other varieties of tea with 15 mg per serving compared to 40 mg for black tea and 20 mg for green tea. Studies have also shown a higher benefit to health with more active cancer-fighting antioxidants as compared to green tea. Green tea is the leaves of camellia sinensis that have only been processed a particular way. As minimum processing is involved from leaf to cup, the taste of the green tea can be closer in taste to a leaf than black or oolong tea. Caffeine is also lower in green tea compared to black and oolong, plus the antioxidant concentration is higher. The processing that is involved in green tea production is minimal and care is taken to avoid oxidation, which can happen if the leaves are damaged, as the tea leaves have enzymes in their veins. If the leaf has been damaged the enzymes are exposed to oxygen, resulting in oxidation; the amount of oxidation depends on the exposure. Another type of tea is oolong tea, considered to be the most difficult to process. It can be difficult to describe but is
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of the plant, this is caused by the breaking down of the plants chlorophyll and releasing tannins. This process is formally known as enzymatic oxidation but in the tea industry is termed fermentation. Fermentation is a ver y impor tant progress in the production of tea. Fermenting agents can be yeast, bacteria or even enzymatic. Enzymatic oxidation is seen at the major cause of tea darkening and to stop this process the leaves are heated, deactivating the enzyme.
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Tom Antony, Gainesville, FL, US
considered in processing terms to be between green tea and black tea, requiring only partial oxidation during processing. The tea itself can be considered handcrafted and the production method labour intensive, as many elements making up the tea must be balanced in a critical few hours after the tea leaf has been plucked. Oolong has a range of complex tastes and fragrances enjoyed by many. The most prevalent tea globally is black tea, particularly in western society. This tea has the highest concentration of caffeine and is usually what is meant when referring to English Tea, which largely has contributed
cancer properties of polyphenol antioxidants. which include a reduction in risk associated with gastric, esophageal and skin cancers to name a few, by comsuming four to six cups a day. It was suggested that by only consuming two cups a day, it could lower the risk of women developing ovarian cancer by 46
tea DisCoVeRY
HealtH ReWaRDs of tea Like many varieties of tea, different benefits come from each. There are many studies on the health advantages of consuming tea, especially those of the unoxidised variety. There have been many studies into the anti-
tRenDs in tHe inDUstRY The growth rate of tea production
i
t is said that tea was discovered accidentally by emperor shen nung in 2700BC. the story goes that one sunny afternoon, the emperor was relaxing in the garden with a cup of hot water when some leaves feel from a nearby tree and landed in his cup. the emperor then drank from the cup and enjoyed the taste and so from then tea was born. in england, tea was ďŹ rst imported from China. in the 19th century it eventually expanded to other regions. the english took to tea in a big way, eventually developing ways to lesson their dependence on China for tea consumption. notably discovering and exporting tea from india back to england and throughout the British empire.
Tradition plays an important role in tea consumption.
to its success, drunk regularly through the British colonies. The tea can also be known as CTC tea due to the method of production, that is, Cut, Torn and Curled.
processing and the leaf of the plant is simply steamed quickly. All tea has great benefits to health, as they all contain polyphenols and all rank high on antioxidant measures compared to fruits and vegetables.
percent. Polyphenols were also shown to help prevent blood clotting and lowers cholesterol. In Japan, it was found that drinking green tea can lower the death rates associated with heart disease. The secret to increasing the health benefits of every cup of tea is to pick one that has been through less processing in its production cycle. The choices here are white tea or green tea. Both, of course, have minimal
in developing nations, like Africa, have been higher, in recent years, than its domestic consumption. The major tea exporting nations in Asia can expect declines in export numbers to go in line with an increase in population and an observed earnings increase. It is projected that an increase in exports from India and Indonesia will see a 2.4 percent decrease, while Sri Lanka will see an annual average growth of 0.4 percent. The 2011 forecast looks promising for the tea industry, and is likely due to the severe cold weather that was experienced in Europe and also the US. This leads to higher tea consumption, which in turn leads to increased demand. This is not the only issue worth considering, higher electricity is also likely to raise production costs. For more information, ENTER No: 0270
Enquiry Number
2783
STOP
BEVERAGE
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Fabio Itikawa, Sao Paulo, Brazil
Julian Cenkier, Bydgoszcz, Poland
ACCORDING to legislation within the EU markets, decaffeinated coffee is a coffee with a caffeine content reduced to 0.1 percent or less in roasted coffee beans, and to 0.3 percent or less in soluble/instant coffee. Decaffeinated coffee is available as a choice for consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the caffeine. CUP QUALITY The cup quality of decaffeinated coffee is fully in line with that of regular coffee. Indeed, all the many different coffee varieties and origins retain their specific flavour properties.
Going
Decaf The decaffeination process helps to reduce the caffeine content, allowing consumers to enjoy the aroma and flavour without the stimulant effects. By Coffee Science Information
THE DECAFFEINATION PROCESSES The decaffeination processes are performed on green coffee beans in industrial plants. There are four methods of decaffeination, according to which substance is used to extract the caffeine: Water, Ethyl Acetate, Supercritical or Liquid CO2, and Methylene Chloride. T h e s e f o u r p ro c e s s i n g methods all share the basic stages of: • Swelling the green coffee beans with water or steam in order to make the caffeine available for extraction • Extracting the caffeine from the beans
• Steam stripping to remove all solvent residues from the beans (when applied) / regenerating adsorbents (when applied) • Dr ying the decaffeinated coffee beans back to their normal moisture content Under carefully controlled process conditions, such as temperature, pressure and time, the caffeine extraction step is based on physical phase transport mechanisms. Due to the difference in concentration, the caffeine is diffused out of the cell structure into solvent, surrounding the bean until the concentration of caffeine is the same inside and outside the beans. THE DECAFFEINATION METHODS What really distinguishes the four methods is the choice of substance used for extraction: • Water method When green coffee is immersed in water, the caffeine content is dissolved and removed, but
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along with this, much of the coffee’s aromatic character can be lost. To overcome this drawback, the liquid is saturated with the water-soluble components of the coffee. The caffeine is subsequently removed from the solution using activated carbon or other adsorbents, which retain the caffeine, and the extract deprived of the caffeine can then be recycled. • Ethyl - Acetate Method Ethyl - Acetate (EA) occurs in several natural products and contributes to the characteristic aroma of many fruit. EA is also found in varying concentrations in foodstuffs including green and roasted coffee. In the decaffeination process, the combination of water and ethyl-acetate is used. In the
extracting vessel, the EA is circulated around the water soaked beans for extracting the caffeine. Then the mixture of w a t e r, e t h y l - a c e t a t e a n d caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0.1 percent. • Supercritical Carbon Dioxide & Liquid Carbon Dioxide Method Carbon dioxide (CO2) is a readily
available substance of great purity, naturally available in the air and in sparkling water. Under certain conditions, it allows for a selective caffeine extraction and leaves most of the other coffee bean constituents unaltered. The use of carbon dioxide in its supercritical state (between its liquid and gaseous state) needs very high pressure – up t o 2 5 0 a t m o s p h e re s . T h i s method requires large-scale production in order to be economically viable. Also, liquid CO 2 can be used for caffeine extraction
Decaffeinated coffee is available as a choice for consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the caffeine.
ilker, Izmir, Turkey
with lower pressure and lower temperatures, wherefore a longer time is necessary to achieve the extraction. • Methylene Chloride (ie: Dichloromethane-DCM) Method DCM extracts the caffeine selectively and has a low boiling point. In the extracting vessel, dicloromethane is circulated around the water soaked beans for extracting the caffeine. Then, the mixture of DCM and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0.1 percent. The process followed guarantees that possible solvent residues remain below the limits fixed by the European legislation. For more information, ENTER No: 0271
BEVERAGE
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In order to boost productivity, improve set up times and reduce its environmental impact, Apfells Fine Coffees, a US private label coffee manufacturer, has installed a vertical form fill and seal (VFFS) bagger. These systems, which bag coffee, cocoa and a range of other powders, have been integrated into the company’s existing production process to deliver high performance at low maintenance. Since its establishment in 1914, the company has built a strong customer base in Southern California, US. Recently, the company relocated to new premises, and used this move to audit its systems technology, upgrade equipment, and
Case-Study:
Coffee Double
The VFFS bagger delivers flexibility and maximises outputs. The bagger also enables manufacturers to reduce waste, while ensuring the required accuracy. To achieve optimum results, it was recommended that the integration of the VFFS bagger with the cup and augur fillers, as well as a valve applicator. These dry product filling systems reduce unnecessary waste in dry fill packaging operations, which use automatic equipment such as baggers. Coffee manufacturer installs vertical form fill and Since the installation of this equipment, the seal line to boost productivity. By Shayne De la company’s CEO, Darryl Blunck, said that bagForce, group marketing manager, TNA ging rate has been boosted from 40 to 50 bags per minute, to between 100 and 120 bags per minute. In addition, the company has been able to reduce the amount of wasted bags caused by machine errors. This allows them to lower environmental impact as well as provide financial savings. The design also allows switching between products, such as coffee, tea and pancake mixes, quickly and easily, improving set up times by up to 90 percent. He added: “Importantly, the VFFS bagger fitted seamlessly into our existing processes, causing minimum upheaval and enabling streamline operations. They also planned to boost us to maintain production. The team of specialists productivity by doubling bagging rates up to were also on hand to support us every step of the way, offering help and advice on the most 100 – 120 bags per minute. The coffee manufacturer required a turnkey suitable solution to meet our needs.” solution, but as it was not replacing all of its For more information, packaging equipment, any additions had to work ENTER No: 0272 alongside current machinery.
On The
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Enquiry Number
2782
You’re going to need
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Food Safety:
PLRANG, Warsaw, Poland
Science-based
ANALYSIS
IN todayâ&#x20AC;&#x2122;s world, raw ingredients used in the manufacture of food products in any one country can be sourced from a variety of suppliers distributed all around the world. Finished food products are also traded between different countries and sold in geographical regions away from its country of origin. T h e e m e rg e n c e o f t h i s globalised food system presents a more cost-effective model for
Steven Depolo, Michigan, US
the emergence of a globalised food system also raises challenges for food authorities and manufacturers alike in ensuring a safe food supply, since the food supply chain has now become longer and more complex in nature. By keng ngee teoh, scientiďŹ c program manager, ilsi southeast Asia region
food production. It can also potentially help to improve global food security by increasing the overall availability and access to food for different populations around the world. However, one of the resulting consequences of this system is that it also raises challenges for food authorities and manufacturers alike in ensuring a safe food supply, since the food supply chain has now become longer and more complex in nature. ensURinG Food sAFety By indUstRy As the primary suppliers of food to the wider public, the food industry has an important role in ensuring that food ingredients and products are safe for consumption. Towards this objective, at the most basic but also most effective level, application of best practices such as Good Manufacturing Practices (GMP) and Good
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Risk Analysis In Food Safety Risk analysis for food safety is made up of three main components, namely risk assessment, risk management and risk communication. It is a sciencebased process used to evaluate particular food safety risks. This is done with the view of providing guidance to risk managers in implementing appropriate risk management actions in controlling food safety. As such, under the framework, risk managers apply risk assessment knowledge in their decision-making. At the same time, risk managers also provide guidance and feedback to the risk assessors by highlighting food safety issues of concern for further assessment. The last component is risk communication. It also includes the interaction between risk managers and stakeholders, such as industry and consumers, regarding the risk issue at hand and the possible mitigation strategies.
Regulatory authorities around the world have begun to embrace risk analysis as the international gold standard for decision making in relation to public health protection, as well as within the context of international trade. The risk analysis paradigm helps focus authorities attention and resources on issues that constitute genuine and important risks. It also helps determine
Science Based Analysis The risk-based approach to food safety management relies on the application of sound science in the decision making process, such as through the utilisation of good quality scientific data in the risk assessment process. Data that can be used for risk assessment can include information such as the characteristics of particular microbial pathogens or chemical
the most effective intervention options in a transparent and consistent way. From an industry’s point of view, a food safety management approach based on risk analysis is extremely relevant and has many advantages. It can help guide the adoption of appropriate control measures in relation to the level of risk from possible food safety hazards. Food companies have also successfully applied the risk analysis framework in designing food products and food processing methods that have food safety ‘built-in’. Furthermore, by taking a risk-based approach, unnecessary and wasteful food testing can be eliminated.
compounds, how such pathogens or chemicals exist or interact within certain food matrixes, as well as many other factors. The types of data relevant for conducting a risk assessment d i f f e r s f ro m c a s e - t o - c a s e , depending on the exact nature of the food safety concern at hand. Since the quality and accuracy of the risk assessment is reliant on the quality of the scientific information available, it is also important to ensure that such data is reliable, comparable and as complete as possible. Among the data used in risk assessment are results of analytical analyses. Therefore, appropriate analytical methods, which are fit-for-purpose and validated,
Chen Zhao, Shanghai, China
Hygienic Practices (GHP), in conjunction with suitable systems to manage food processing operations, such as those based on the principles of Hazard Analysis Critical Control Point (HACCP), will to a large extent help the food industry manage potential food safety hazards during normal operations as well as in unexpected situations. It has become increasingly necessary for stakeholders to consider more consistent, transparent and effective approaches in controlling potential food safety risks, especially in the light of competing economic constraints. The approach of choice in this case is referred to as ‘risk analysis’. Risk analysis is a risk-based paradigm for food safety control, as opposed to the traditional hazard-based one.
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paradigm at all levels â&#x20AC;&#x201C; globally, regionally and nationally. Stakeholders including government authorities, the food industry and academic researchers can build common partnerships. They can also work together through joint activities to improve skills and capabilities in risk analysis, facilitate the necessary research and production of data, as well as actively participate in the sharing and exchange of existing scientific data and information. Public-private-partnerships and multi-stakeholder initiatives
Nanette Nicholson, Massachusetts, US
Evidently, data generation c a n b e c h a l l e n g i n g w h e re re s o u rc e s a re s c a rc e a n d the existing infrastructure is non-existent or not very well advanced. As for the food industry, a significant stakeholder in implementing risk-based decisions of authorities, it will be a challenge to build up a level of awareness and skills to be able to fulfil the stakeholder role adequately. In most parts of the world, the food industry is made up of small and medium-sized operations that individually do not have resources to invest in strategic developments in the management of food safety at the basic level. Larger food Risk Risk Assessment Management companies have taken a leading role in strategic *Science based *Policy based developments and are helping to build and share the necessar y Risk Communication awareness, and technical abilities amongst the *Interactive exchange of information and opinions food industry. concerning risks Related organisations and academics would b e re q u i re d t o g e t Challenges With Science involved in the chain of knowWhile it would be an ideal situation ledge transfer and dissemination, to have the necessary scientific in order to effectively reach out data on hand whenever needed to all relevant parties and to for conducting risk assessments, fully embed the risk-based food this is obviously not always safety management in practice possible. Where resources are and education. available, the required data may be generated over a period of Going Forward time, and risk assessments can O n e o f t h e f u n d a m e n t a l be conducted and progressively constraints in applying the updated whenever new data science-based food safety risk is available. analysis paradigm is the lack Importantly, generating useful of resources (both financial data in countries often requires and technical). A foreseeable investments and maintenance way forward is to find ways for of suitable infrastructures all concerned stakeholders to (competent authorities, research pool their available resources and analytical capabilities), and and collaborate to work towards resources (human and financial). e m b r a c i n g t h e r i s k - b a s e d should be applied. Laboratories generating such data must also be proficient in carrying out the analyses. Although it may not be necessary for the food industry to conduct risk assessments themselves, they can use the results of scientific risk assessments to guide the implementation of appropriate control measures and intervention strategies. Therefore, a basic understanding of the scientific concepts and principles would be helpful, and this can be achieved via effective risk communication channels.
are required to make an impact o n i m p ro v i n g t h e o v e r a l l adoption of the risk analysis approach. The time is right for such collaborations to kick into action now, as the challenges will only increase over time. ILSI Southeast Asia Region is a branch of ILSI Global, a non-profit, worldwide foundation established to advance the understanding of scientific issues related to food safety, toxicology, risk assessment, nutrition and the environment.
For more information, ENTER No: 0280
www.worldoffoodasia.com/www.thaitrade.com www.worldoffoodasia.com/www.thaitrade.com
Your for
Recipe
Success
in Asia
25. - 29.05.2011 IMPACT Exhibition Center Bangkok, Thailand
THAIFEX THAIFEX –– World World of of Food Food Asia Asia covering covering ·· Food Food & & Beverage Beverage featuring featuring HALAL HALAL & & ORGANIC ORGANIC Food Food ·· Food Catering & Hospitality Services Food Catering & Hospitality Services ·· Food Food Technology Technology ·· Retail Retail & & Franchise Franchise
! oow w! N e N c a e tt SSppac i b i i h x ib uurr EExh o y o rvee y RReesseerv International International Ms Lynn How Ms Lynn How Tel: +65 6500 6712 Tel: +65 6500 6712 Fax: +65 6294 8403 Fax: +65 6294 8403 l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg Enquiry Number
2741
Jointly organized by Jointly organized by
Thai Chamber Thai Chamber of Commerce of Commerce
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Food Safety:
The globalisation of food chains and supplies has increased the danger of spreading localised contaminants around the globe. Audits can ensure cooked food and beverages served in eateries, restaurants, central kitchens and fast food outlets meet the necessary hygiene and safety standards. By Chong Kok Yoong, VP, industry-food, TÜV SÜD PSB. programme that helps ensure cooked food and beverages served in eateries, restaurants, central kitchens and fast food outlets meet the necessary hygiene and safety standards. This programme achieves this by regularly monitoring the microbial quality of served food items.
Up!
Kitchen
Clean
Ana Labate, Santos, Brazil
Food and beverage (F&B) producers, manufacturers, distributors and catering establishments are increasingly under the scrutiny of regulators and consumers. All manufacturing processes must comply with stringent requirements laid down by food regulators worldwide; it is therefore extremely important that all parties along the food supply chain continually improve and ensure the safety and quality of their chains. The ‘Food Microbial Monitoring and Kitchen Hygiene Audit’ is a
AUTOMATION & FEATURES
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
Marc Garrido i Puig, Palamós, Andorra
Get With The Programme Independent, impartial, thirdpar ty microbiologists and hygiene auditors can be commissioned to develop a food microbial monitoring and kitchen hygiene audit programme based on every business’ needs. It usually starts with an initial assessment of the kitchens and dining areas, then the development of a routine sampling schedule and hygiene audit programme, and lastly providing appropriate training sessions to the client organisations’ employees. The frequency of the sampling schedules can
Andrzej Jakubczyk, Lublin, Poland
Jonathan Hounshell,TN,US
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be conducted on a monthly, quarterly basis or as suitably determined after consultation. It typically lasts a minimum of one year and is renewable. The programme helps reduce potential risks of food poisoning through regular monitoring of bacterial levels in food and beverage items, plus identifying high-risk items and any abnormal bacterial levels. It will also correct handling and storage conditions, while monitoring hygiene practices of employees and enhancing their awareness of good hygiene practices. The programme will also monitor bacterial and hygiene levels of the environment and kitchen utensils.
It is a tool to implement and control hygiene practices, set goals and encourage team work among employees, reduce food wastage, declare to customers the commitment to food hygiene and achieve a world-level standard of hygiene through regular checks. Food Microbial Monitoring Many food poisoning cases are caused by the incidence of harmful bacteria in contaminated food and beverages. The most common bacteria, which cause discomfort and pain to humans, include Escherichia coli (commonly known as E coli), salmonella, Staphylococcus aureus and Vibro parahaemolyticus. Victims who ingest contami-
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nated food and beverage items show symptoms of gastrointestinal illnesses such as nausea, vomiting, abdominal cramps, and diarrhoea. Some may also suffer intense headaches and fevers. Microbiology Tests A typical microbial analysis of food samples, amongst other tests, consists of a process known as microbiology testing. It tests the bacterial level in a product and can sometimes be used to indicate the quality and spoilage level of foods and beverages. Obtaining an estimate of the amount of bacteria will aid in evaluating sanitary practices during manufacturing and handling, as well as determining potential sources of contamination. When F&B businesses engage third-party microbiologists and hygiene auditors to conduct microbial monitoring, a total of four quarterly visits are conducted over a period of one year (or other visits frequency) are carried out. At each visit, food samples will be randomly taken from kitchens and outlets to be analysed. The number of tests will be agreed upon with the management to achieve a meaningful picture of the overall hygiene level. At The Fingertips Fingerprints on agar plates from kitchen employees will also be taken. This is to monitor the type of bacteria on the employees’ hands. The agar plates are actually ‘nutrient agar’ set into a jelly and then melted into petri dishes. After taking the fingerprints, the petri dishes are incubated for the bacteria to grow. Bacteria on agar plates become ‘visible’ circular patches and are mostly white, cream or yellow in colour (depending on the specific colony type).
Water Analysis Other than foods, drinking water and ice cube samples from the kitchens and outlets will also be taken for testing. A microbiological water analysis is undertaken to make sure that the water is safe for human consumption. The analysis includes total plate count, coliforms (eg: E Coli) and fecal coliforms. Coliforms as commonly found in the waste of warm-blooded animals and soils and vegetations. They can cause many types of infections such as pneumonia, infections of the urinary tract, bloodstream and other parts of the body. A test report will then be issued to the client within two weeks of sampling. Trend analysis based on the results obtained and other advisory services will be provided so that the F&B management can make improvements to their operations. Kitchen Hygiene Audit Kitchen hygiene is vital to the
preparation of healthy foods. It requires properly trained kitchen employees to follow meticulous procedures in food preparation and handling. Failure to maintain kitchen cleanliness can result in the growth of bacteria, food spoilage and contamination. The techniques are paramount if F&B establishments wish to avoid endangering the health of those who consume their foods. The audit will allow F&B establishments to monitor their hygiene habits, correcting techniques not up to standard or maintain what they are doing right. Vendor assessment audits can also be required to verify the capability of vendors in meeting the quality, quantity and delivery requirements of the retailer. Audit Process In a typical audit, it usually starts with a walk-through of all food preparation area, material receiving, and food storage and preparation areas. Hygiene practices of kitchen employees such as personal hygiene,
Enquiry Number
2795
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Joe Zlomek, Pottstown, US
Peter Galbraith, Rio Rancho, US
storage rooms and freezers must not be overlooked. Every kitchen should have at least one designated hand sink so that employees can wash their hands in the sink immediately upon entering or returning to the kitchen. Smoking, eating and drinking are prohibited because these habits will transmit bacteria and introduce foreign materials to the foods being prepared. Sick or injured employees must be kept away and no food products should be stored on the floor. Refrigerated foods should be maintained at a temperature at or below 5 deg C and freezer temperatures at or below â&#x20AC;&#x201C;18 deg C.
kitchen cleaning and sanitising habits will then be monitored. All refrigerators, freezers, chillers will be checked for any incidence of cross contamination (between cooked and raw food) and improper temperature control. The entire food preparation process, from cooking, cooling, assembly, packing, serving, selling etc will also be scrutinized for any improper techniques. Waste disposal and pest control systems are also taken into due consideration. Some self-initiated techniques recommended include mandatory wearing of hairnets to enclose
top, back and sides of employeesâ&#x20AC;&#x2122; heads. Owners and supervisors should ensure that contamination is not brought into the kitchen by managing the clothing their employees wear. For employees who handle raw meats and vegetables, clean kitchen aprons and gloves must be worn and then removed before moving to other areas of the kitchen. Keeping the kitchen clean means more than sweeping floors, antiseptic detergents should be used to clean all surfaces including shelves, tables and walls. Handles used to enter or leave the kitchen such as entries to walk-in coolers,
Walking On The Safe Side The food microbial monitoring and kitchen hygiene audit is part of a bigger and more integrated framework for food hygiene, the ISO 22000 Food Safety Management. This certification scheme is designed to allow all types of organisations within the food chain to implement a food safety management system. These range from primary producers, storage and transport operators to retail outlets. Included are also related businesses such as producers of handling equipment, packaging material, cleaning agents and additives. Third-party verification and certification will increase product quality and safety, thereby boosting customer confidence in products. It is not difficult nor does it consume large amount of resources to protect a company from being embroiled in costly, image-damaging food scandals and recalls. For more information, ENTER No: 0281
Enquiry Number
2768
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Unlike previous recessions, the recent recession was global. Its effects quickly demonstrated across all major geographies and industries, illustrating that business today is globally interconnected. Many companies had to take major actions to stay competitive or just survive. A survey of 162 executives in European and North American manufacturing and distribution companies in the construction and industrial sectors describes what has been learnt. It offers a glimpse into how companies have been affected by the downturn, the actions that companies have taken to remain competitive over the past 18 months as well as the companies’ outlook on the future. Operating In The Current Climate During economic downturns, tough measures have traditionally come in the form of reduction in salary, stock and possibly even staff. But, is this really how manufacturing and distribution companies reacted to the most recent economic crisis? And if so, which measures were taken most often?
Eighty-five percent of executives reported they were forced to make efficiencies in some forms, such as salary during the past two years. Similarly, 76 percent of the surveyed companies had either reduced the amount of stock or number of employees. In fact, 36 percent of companies said they had to reduce both stock and the
Staying
Competitive
In The‘New
Economy’ A global research study of actions taken by manufacturing and distribution companies in Europe and North America. By William Johnston, independent business consultant, and Charlotte Darth, director of marketing manufacturing & distribution of Lawson
Chart 1: Companies’ responses to the challenging economy Make efficiencies in processes Reduce stock Lay-offs/ redundancies Manage out underperformers Cut pay Reduce prices 0 20 40 Number of companies
60
number of employees. Reducing the number of employees meant either managing out underperformers or retrenchment. Business leaders responding to the survey were sensitive to the notion that reducing staff carried risks for customers. It is said that keeping employees creates stronger customer loyalty.
80
100
120
140
160
Chart 1 shows how companies responded to the economic crisis. Note that price reduction was the least common method of adapting to the current economy. Instead, 29 percent of the companies raised prices whereas 24 percent increased capital spending. Another 15 percent continued hiring and increased head count.
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Powerful business intelligence tools can help companies measure supplierâ&#x20AC;&#x2122;s performance regularly to ensure that stipulated delivery times and terms are being adhered to.
Stewart Butterfield, San Francisco, US
MARCH 2011 ASIA PACIFIC FOOD INDUSTRY
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Robert Scoble, California, US
more closely and be in a position to share information with their supply chain partners and customers. Powerful business intelligence tools can help companies measure supplier’s performance regularly to ensure that stipulated delivery times and terms are being adhered to. Survey showed that majority of the companies did continue to invest during the downturn. Ninety-six of the 162 survey respondents invested in process innovation in the past 12 months. In addition, 95 survey inflexibility created problems, it most often led to loss of sales opportunities. This is attributed to the fact that losing one opportunity with a customer often means losing subsequent opportunities. The relationship between supply chain problems and their subsequent effects is shown in chart 2. Adapting To Customers’ Needs In order to stay competitive, companies find means to adapt to customers’ needs as well as investing in areas that might improve productivity and customer service. In addition, companies need to collaborate
Chart 2: Supply chain actions and their effects 20 18 16 14 Number of respondents 12 (out of 162) 10 8 6 4 2 0
Increasing prices Lost customers
Failure to deliver on time Lost revenue
Going out of business Lost sales opportunities
inflexibility
Waferboard
Managing The Supply Chain Finding reliable suppliers and managing them effectively add value to a business. Easy as it may sound, it may be hard to achieve. Two major challenges in managing supply chain were the failure to meet delivery times and price increases. These affected the companies’ ability to ser ve customers efficiently resulting in loss of sales opportunities and revenue. On the contrary, going out of business and not keeping up with innovation requirements had minor effects on the companies. Although being inflexible was less commonly cited, when
respondents said they would continue to invest going forward. Of the 156 companies making investments, 84 used leveraged funds in addition to their own cash in any of the following four areas: working capital, investment, process innovation and survival. Borrowing to invest or for process innovation can be a sign of growth because it can increase the return on the investment made. B orro wi n g f or s u r vi v a l, however, is rarely such a sign.
Enquiry Number
2793
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companies that reported talking to their major customers on a regular basis had more optimistic outlooks than others. Finally, the investment data
Christina Rutz, US
Companies borrowing for survival were 63 percent more likely to require employees to double-up on tasks; 250 percent more likely to cut wages; 43 percent more likely to increase prices; and 58 percent less likely to increase head count. Seventy-three percent of companies that borrowed for survival are less likely to know how they are compared to competitors. It is important for companies to be aware of how their competitors are doing, as they tend to perform better than companies that do not have this information. In a competitive
“It takes years to build a customer’s trust but seconds to lose it.” Ingvar Kamprad Founder & owner, IKEA world where customer loyalty is hard to win and even harder to keep, it is important to differentiate from the competitors.
Ilker, Izmir, Turkey
Outlook So, as the industry emerges from recession, how do companies feel about the future? Fourtyfour percent of respondents were optimistic while 53 percent were cautious. Only three percent were pessimistic. It was found that
shows a relationship between the amount of total investment and a company’s outlook in the next 12 months. The highest investment categor y in the sur vey was over E250,000 (US$341,931.82) with about 50 percent of optimistic companies reported doing so. As one IT manager who described his French company’s outlook as ‘cautious’ commented: “People must invest in the future
in anticipation of recover y and to improve their per formance now.” As we emerge from the worst of the recession, there are many important lessons to learn and decisions to make in order to best position for the future. A tough economy is a challenge, but it can also be an opportunity for a company to exercise its adaptability and to learn more about the most efficient use of its resources. On top of that, it can also be an opportunity for leaders to apply their keenest insights so they can maintain and grow their business. Indeed, nearly all of the companies surveyed invested in process innovation, new products, new tooling or production lines, in their staff or in R&D with many of them making more than one investment. Finally, knowing customers intimately stands out as a competitive advantage. Ingvar Kamprad, founder and owner of IKEA, once said: “It takes years to build a customer’s trust but seconds to lose it.” Companies constantly need to develop better ways to serve their customers. Customer relationship management has everything to do with providing better service. Used correctly, it will give a company a 360-degree view of their customers and provide the possibility to offer valueadded services and differentiated ser vice levels, all with the goal of maximising both revenues and margins. We will give the last word to one of the survey respondents. According to an executive in a German company: “Optimism will pay off and win out.” For more information, ENTER No: 0282
Enquiry Number
2767
EXHIBITION&REVIEW EXHIBITION EVENTS
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Review
Fruit Logistica 2011 FRUIT Logistica 2011, the trade fair for fresh fruit and vegetable businesses, took place in Berlin, Germany, from February 9 to 11. The event organised by Messe Berlin, saw a four percent increase in trade visitors with more than 56,000 in attendance from 132 countries. The number of exhibitors this year went up to 2,452 from 84 countries, compared to 2,314 exhibitors from 71 countries last year. Some 90 percent of the exhibitors in Berlin came from outside Germany. Held in conjunction with the event was FreshConex 2011, Europe’s trade fair for the fresh produce convenience sector. The event, which is held for the fourth time had almost 100 exhibitors from 18 countries showcasing their products and services. The winner of the Innovation Award (FLIA) 2011 was the citrus fruit Limeburst Fingerlimes (Australia). The juice of this fruit is contained in vesicles similar to caviar that burst when chewed, releasing a tangy lime flavour. James Boyd, MD of the company, says: “It has taken 15 years to develop the product to this level of sophistication. The Innovation Award will help our business to gain further ground in the market.” Second and third place honours went to the herbs and vegetables in the Jamie Oliver ‘Grow Your Own’ range (Gasa Group, Denmark) and the Almond Mushroom (Prime Champ, Netherlands), a
Me Be sse Febrlin, GBerlin rua erm ry 9 an to 1 y 1, 2 011
mushroom with a nutty flavour. Key objectives for exhibitors include business development, sourcing suppliers, providing information to industry professionals and building customer relations. Although business contracts were not among the top priorities, one third of all exhibitors achieved new orders at the trade fair. Some 80 percent of exhibitors said they anticipated good post-exhibition business. International and with a high level of decision-making authority – these are traits that characterised industr y professionals at the exhibition. Seventy-seven percent of trade
visitors were from abroad, with the vast majority coming from EU countries. Five percent came from Asia, seven percent came from European countries outside the EU, another seven percent from US, four percent from Africa and one percent from Oceania. Most of the trade visitors were there to establish business contacts or source suppliers, f i n d o u t a b o u t p ro d u c t s , study the market and monitor the competition. They were primarily interested in fresh produce as well as packaging and packing machinery. Most trade visitors identified themselves as fruit and vegetable growers, representatives from import/ export companies or buyers for the wholesale and retail trade. Messe Berlin Berlin, Germany February 9 to 11, 2011 ______________________ Enquiry No: 0290
21 – 23 SEPTEMBER 2011 QUEEN SIRIKIT NATIONAL CONVENTION CENTER BANGKOK, THAILAND
Fi ASIA 2011 THAILAND
Average annual growth of 6% in ingredients consumption A major exporter of finished food requiring topquality ingredients Strong appetite for value-added ingredients and functional components Fi Asia 2009 in Thailand has welcomed 6,225 industry professionals from 45 countries
Fi ASIA 2012 INDONESIA
SEPTEMBER 2012 JAKARTA, INDONESIA
THE PRIMARY FOOD INGREDIENTS EXHIBITION IN THE ASEAN REGION Alternating between Thailand and Indonesia, Fi Asia is the industry’s ultimate meeting place, bringing together a diverse mix of international, regional and local food manufacturers.
41% growth in processed food consumption over the last 5 years The world’s 4th most populated country with 255 million people More women entering the workforce = growth in convenience food consumption Fi Asia 2010 in Indonesia was attended by 7,772 food professionals from all over the world
FOR MORE INFORMATION OR TO BOOK A STAND, CONTACT: UBM Asia (Thailand) Co Ltd
Tel: +66 2642 6911 Fax: +66 2642 6919 / 20 Ms. Nongnaphat Jeerakitlert Nongnaphat.J@ubm.com
10-25 November 2011 IMPACT Muang Thong Thani
UBM Asia (Thailand) is proud to be associated with BOI Fair 2011 - held in celebration of the 84th Royal Birthday of H.M. The King of Thailand
Enquiry Number
Come and visit BOI FAIR 2011! Going Green for the Future
2776
WWW.INGREDIENTSNETWORK.COM/ASIA-THAILAND WWW.INGREDIENTSNETWORK.COM/ASIA-INDONESIA
82
March
SHOWS TO ATTEND...
9 – 11: VIV ASIA 2011 BITEC Bangkok, Thailand NCC Exhibition Organiser E-mail: wara@qsncc.com Website: www.viv.net
15 – 17: ETHNIC FOODS EUROPE Brussels Exhibitions And Conference Centre Brussels, Belgium Expo Communications E-mail: info@ethnicfoodseurope.com
23 – 25: PROPAK VIETNAM Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
Düsseld Centre orf Exhibitio n Düsseld May 12 orf, German y to 18, 2 011
23 – 25: FOOD INGREDIENTS CHINA Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
April & ibition r te n Exh Saigoention Cenity Conv hi Minh C Ho C am , 2011 Vietn h 23 to 25 Marc
IMPACT Challenger Bangkok, Thailand May 25 to 29, 2011
Summit 2011 EPCglobal Singapore
Suntec Singapore International Convention & Exhibition Centre Singapore April 13 to 15, 2011 BITEC Bang June kok, Thaila 15 to n 18, 20 d 11
6 – 9: FOOD AND HOTEL INDONESIA Jakarta International Expo Jakarta, Indonesia Pamerindo Indonesia E-mail: enquiry@iemallworld.com Web: www.allworldexhibitions.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
8th annual
❑ To Exhibit ❑ To Visit ❑ General Enquiry
❑ To Exhibit ❑ To Visit ❑ General Enquiry
❑ To Exhibit ❑ To Visit ❑ General Enquiry
Sha Con nghai Ev Exhibvention erbright Sha ition C & Marcnghai, C entre h 23 hina to 25 , 201 1
26 – 29: SEOUL FOOD KINTEX Seoul, South Korea Kotra E-mail: info@seoulfood.or.kr Web: www.seoulfood.or.kr
13 – 15: RFID WORLD ASIA Suntec Singapore International Convention And Exhibition Centre Singapore Terrapin E-mail: enquiry.sg@terrapinn.com Web: www.terrapinn.com/2011/rfid/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry
26 – 28: FOOD, AGRI & LIVESTOCK ASIA Karachi Expo Center Karachi, Pakistan E-mail: info@agroasia.net Web: www.agroasia.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry
*All details subject to change without notice. Please check with organisers for updates.
May 12 – 18: INTERPACK PROCESSES AND PACKAGING Düsseldorf Exhibition Centre Düsseldorf, Germany Messe Düsseldorf E-mail: interpack@messe-duesseldorf.de Web: www.messe-duesseldorf.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry
25 – 29: THAIFEX WORLD OF FOOD ASIA IMPACT Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.koelnmesse.com.sg/sites/ worldoffoodasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry
June 14 – 17: KOREA PACK KINTEX Seoul, South Korea Kotra (Korea Trade Investment Promotion Agency) E-mail: gskim@kyungyon.co.kr Web: http://koreapack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry
15 – 18: PROPAK ASIA BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: cassandra@iemallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
28 – 30: VIETFISH 2011 Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry
CALENDAR OF EVENTS 2011 July 13 – 15: PROPAK CHINA Shanghai New International Expo Centre (SNIEC) Shanghai, China China International Exhibitions E-mail: Propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21 – 24: 22ND MALAYSIA INTERNATIONAL FOOD PROCESSING AND PACKAGING EXHIBITION Putra World Trade Centre Kuala Lumpur, Malaysia ES Erent Management E-mail: esevent@esevent.com.my Web: www.esevent.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry
August 5 – 7: COMPACK – COMPLETE PACKAGING EXPO Chennai Trade Centre Chennai, India Smart Expos E-mail: compack@smartexpos.in Web: www.smartexpos.in ❑ To Exhibit ❑ To Visit ❑ General Enquiry
September 7 – 9: ASIA FRUIT LOGISTICA Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Global Produce Events Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
7 – 9: VITAFOODS ASIA AsiaWorld-Expo Hong Kong, SAR China IIR Exhibitions E-mail: vitafoods@iirx.co.uk Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
15 – 17: SNACK ASIA/CHINA SNACK FOOD 2011 China National Convention Center Beijing, China E-mail: info@snackfoodex.com Web: www.snackfoodex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
20 – 23: FOOD HOTEL MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21 – 23: FOOD PROCESSING & PACKAGING Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: www.fppasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21 – 23: FI ASIA Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: fiasia-indonesia.ingredientsnetwork.com
November 27 – 29: VIETBREW Saigon Exhibition & Conference Center Ho Chi Minh City, Vietnam AMB Exhibitions Vietnam Beer-Alcohol-Beverage Association E-mail: support@ambexpo.com Web: www.vietbrew.merebo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
29 – DEC 1: FOOD INGREDIENTS EUROPE & NATURAL INGREDIENTS 2011 Paris Nord Villepinte Paris, France UBM E-mail: Fieurope@ubm.com Web: www.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
❑ To Exhibit ❑ To Visit ❑ General Enquiry
29 – OCT 2: ALLPACK INDONESIA Jakarta International Expo - Kemayoran Jakarta, Indonesia Kristamedia E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
October 3 – 4: FI INDIA Bombay Exhibition Centre Mumbai, India UBM Media E-mail: bipin.sinha@ubm.com Web: fiindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
5 – 7: HI JAPAN / S-TEC JAPAN Tokyo Big Sight Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo-jp@ubm.com Web: www.ubmjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
25 – 27: SWEET & SNACKTEC MIDDLE EAST Dubai International Convention & Exhibition Centre Dubai, UAE Koelnmesse Web: www.sweetsnacktecmiddleeast.com ❑ 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
83
Product Catalogue PERISTA-PUMPTM
• Mascot Pump For Upgrading Your Products • Made-in-Japan Quality For Almost Half A Century For use anywhere that needs feeding of small volumes of liquid including additives, ingredients, nutrients, reagents and so on. The process can be carried out safely, sanitarily and economically, in a quantitative and non-contaminated manner.
6040
A PC controlled model and discounts based on quantity is available.
ATTO Corporation 1-5-32 Yushima, Bunkyo-ku, Tokyo 113-0034, Japan Tel: +81-3-3814-4824 Fax: +81-3-5684-6646 Email: eig@atto.co.jp http://www.atto.co.jp/
Enquiry Number
Enquiry Number
6039
The pump can be used in a wide range of applications, including food processing, pharmaceutical test and production, fermentation process, study of biological energy, as well as chemical and biochemical research.
Magnetic Separator Metal Detector and Separator X Ray Inspection System
Tunnel Metal Detection System for Packed Products
Enquiry Number
E12
S+S Inspection Asia Pte Ltd
25 international Business Park #01-67 German Centre Singapore 609916 Tel: +65 6562 8875 | Fax: +65 6562 8876 | Email: enquiry@se-so-tec.com.sg
www.sesotec.com.sg
6038
6011
STAND:
Enquiry Number
ny erma e in G Mad
Detect all metal contaminants Quick-change belt system for easy cleaning Compact design for easy integration Complies with IFS and HACCP
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