APFI April/May 2013

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APRIL/MAY 2013

SPECIAL SAFETY FEATURE

NO SLIP UP ON SAFETY p 36

GO CLEAN WITH AUTOMATION

PAYING

PREMIUM FOR SHELF LIFE A study of consumer behaviour

p 40

FINDING THE DETECTION FIT p 44

We turn taste into

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CONTENTS 4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

PACKAGING & PROCESSING Special Safety Feature 26 Man vs Machine

40

30

Go Clean With Automation The ongoing demands by both consumers and the major supermarkets for improvements in quality, consistency and value has led to significant changes in the way products are produced and packaged.

While we may be aware of the benefits that packaging materials and concepts bring to improving shelf life, the role which automation plays is often understated. By Bob Hinchcliffe, Quasar Automation

Cooking Up A Safe Environment With far flung consequences, it is the onus of the entire food industry to ensure that food safety is maintained.

Contamination, be it chemical or biological, can be minimised by measures taken in the kitchen. By Sherlyne Yong

STORAGE & HANDLING

volume 25 no.3

While humans possess distinct advantages in intuitive thinking and strategic management, machine vision is vastly superior for many quality assurance processes in terms of speed and reliability.

By Didier Lacroix, Cognex

30

•

44

Finding The Detection Fit Product inspection is becoming more critical than ever in the global food supply chain. The choice of the two dominant technologies—metal detection and x-ray— is a matter of finding the best fit for the application. By Neil Giles, Mettler-Toledo Product Inspection

48

Lubricated For Safety With the industry being more vigilant about identifying potential contamination sources across the entire product chain, food grade lubricants are slowly getting the spotlight.

Modern lubricants are able to enhance machine performance and eliminate unwanted safety risks. By EM Stempfel, Fuchs Lubritech

INGREDIENTS & ADDITIVES 52

36

No Slip Up On Safety The risk of slip, trip and fall injuries are more prevalent in food and drink industries than most other industries. Some simple measures can go a long way in eliminating preventable hazards and ensuring the safety of your valuable workforce.

By Aloysius Lim, Brady Corp Asia

Paying Premium For Shelf Life More than objective attributes, consumer behaviours are governed by perception and quality association. Participants of a survey said that they are willing to pay for extended shelf life, but only if food safety is not jeopardised. By Carola Grebitus, Arizona State University

52

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CONTENTS 6

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 25 no.3

10

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 08 10 12 22 79 80A 80B

60 HEALTH & NUTRITION 56

The Working Label

Growing concerns over poor diet and obesity have seen increased efforts in creating front-of-package labels that are accurate and easy to understand.

As history has shown, this may be easier said than done. By Dr Christina A Roberto, Harvard School of Public Health

52

BEVERAGE 60

Case-Study: Bottling With Care Beverages featuring fruit chunks are regarded as important drivers of the growth of the fruit juice segment. The ‘delicate’ ingredients pose a challenge that Coca-Cola HBC Eurasia must overcome to gain a foothold in this emerging market. By Jürgen Kraatz, Krones

68

The growing number of foodborne incidents have raised consumer awareness and applied pressure on hotels, restaurant and food manufacturers to ensure food safety. This can be achieved with a food safety management system that checks against all possible sources of contamination. By Sandy Bucao, Intertek Group

FEATURES 64

Six Keys To The North American Market Asia should be poised to become the major exporter of value-added foods and food ingredients into North America.

However, there are cultural barriers between Asia and North American markets that must be addressed before one can effectively penetrate in this market. By Daniel Best, Best Vantage

Safe For Consumption

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

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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

EXHIBITION & EVENTS 71 72 74 76

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MICA (P) 022/11/2012 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C

CCW-RV

Engineered for maximum productivity Technology for unparalleled performance

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

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

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

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

Enquiry Number

3373

y ďŹƒcienc e n o i t duc ed pro ay Increas giveaw t c u d d pro esign itary d Reduce n a s g din ng rial lea o-setti t u a e Indust t cura and ac y s a e ce New interfa e tion v i t i u nstruc int o c d f n o a o t r Fas terp ned wa g i s e d Newly

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

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

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

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

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

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

EDITOR’S NOTE 8 managing director

Kenneth Tan editor

Wong Tsz Hin

wongtszhin@epl.com.sg

THE figHT againsT malnutrition

The World Health Summit, Regional Meeting Asia kicked off in Singapore on April 8 2013. During its nutritional dialogue, various stakeholders from the private, public and non-profit sectors discussed ways to ensure proper nutrition for people of Asia, especially children.

Many interesting points were raised and addressed, with many of the questions being on the topic of the role private enterprises play in this movement. As one participant said, it would only be logical for private companies to manufacture products that address various nutritional needs if there are demands for them.

A representative from a non-profit organisation pointed out that things can get difficult when private companies are involved. For example, when they engaged a manufacturer to help them make a certain product for a specific demographic, the people assumed that they were trying to market the brand.

Another point was on the highly debated labelling standards. One participant said that the scientific evidence required to place a claim on a food product’s packaging has made the process overly tedious. On the other hand, consumers who understand they need certain nutritional supplements may not know which foods contain such ingredients. There is a need for standards to create a balancing point where buyers can be educated and the seller regulated for false claims.

Like the moderator has suggested, the issues will persist and perhaps discussed again at a regional meeting held ten years later.

Food safety has become a hot topic these days with various scandals affecting consumer confidence. In this issue, we have highlighted some areas where food safety may be compromised and ways for manufacturers to monitor and track their products. The feature has been extended to offer recommendations on workplace safety as well.

writer

Sherlyne Yong

sherlyneyong@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg assistant art director

Ahmad Halik

ahmadhalik@epl.com.sg

business development manager Randy Teo

randyteo@epl.com.sg publication manager Peh Sue Ann

sueannpeh@epl.com.sg sales manager Johnson Tay

johnson@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Aloysius Lim

Bob Hinchcliffe

Carola Grebitus

Christina A Roberto

Daniel Best

Didier Lacroix

EM Stempfel

Jürgen Kraatz

Neil Giles

Sandy Bucao

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

Wong Tsz Hin

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

Enquiry Number

3382

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

3380

ASUREQUALITY LIMITED

3379

BASF

3356

PAGE

ENQ NO

ADVERTISERS

PAGE

47

3362

HYDROSOL

61

OBC

3374

INGREDION

21

BRADY CORPORATION ASIA PTE LTD

51

3378

INTERTEK TESTING SERVICES SINGAPORE PTE LTD

23

3358

COGNEX SINGAPORE INC

15

3373

ISHIDA CO LTD

3366

COMPUNIC ELECTRONICS CO LTD

43

3361

KALSEC INC

3355

CONNELL BROS

17

3369

KH ROBERTS PTE LTD

57

3381

DSM NUTRITIONAL PRODUCTS ASIA PACIFIC

1

3303

LEIBER GMBH

IFC

3313

DRINKTEC 2013

63

3359

MAEDA SHELL SERVICE CO LTD

19

3382

EXXON MOBIL INDUSTRIAL LUBRICANTS

9

3357

MULTIVAC SEPP HAGGENMUELLER

33

3331

FHM 2013

80

3336

PROPAK CHINA 2013

75

3365

FI ASIA 2013

78

3383

STATEC BINDER GMBH

27

3372

FI KOREA 2013

66

6053

TCP PIONEER INCORPORATED

69

3367

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3

3377

TUV SUD PSB PTE LTD

39

3376

GERICKE PTE LTD

41

3363

UNITECH INDUSTRIES LIMITED

35

2874

GUANGZHOU SUNSHINE FOOD & PACKAGING

3368

URSCHEL ASIA PACIFIC PTE LTD

59

7 55

MACHINERY CO LTD

67

3319

VIETFISH 2013

73

3370

HEAT AND CONTROL PTY LTD

11

3364

VITAFOODS ASIA 2013

77

3371

HEAT AND CONTROL PTY LTD

13

3375

WATERS CORPORATION

3360

HKTDC FOOD EXPO 2013

IBC

3179

WENGER

5 37

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

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BUSINESS QuickBites

Asia Pacific’s Top News at a glance

Cargill achieves Sni for Cocoa Products Cargill has achieved the Standard National of Indonesia for its cocoa powders. fMC Builds facility in thailand FMC has broken ground on its new microcrystalline cellulose manufacturing facility in Thailand.

Mintel Study Shows india as Leading rice Market Mintel research suggests India is leading the Asia Pacific region in the packaged rice market.

Symington’s returns noodle Product to UK Symington’s is shifting its noodle production from China back to the UK. hong Kong & thailand Sign MoU HKTDC and Thailand’s DITP have signed a MOU to strengthen economic partnership between them. iMCd acquires indonesian distributor IMCD Group has completed the acquisition of a Jakarta-based ingredients distributor. olam opens almond Processing Plant Olam International has announced the opening of its US$62.4 million almond plant in Australia.

Mitsubishi acquires Kirin Kyowa foods Mitsubishi has entered into an agreement with Kirin Holdings to acquire its food flavours manufacturing subsidiary.

Singapore Lifts Ban on Japanese food AVA Singapore has lifted the suspension of food imports from seven prefectures in Japan with immediate effect. iff opens China facility IFF has announced the formal opening of one of its manufacturing facilities in China walmart to open 30 Stores in China Walmart China has announced that it expects to open 30 new stores in 2013.

cargill

UCLa Creates tomatoes with Good Cholesterol UCLA researchers have genetically engineered tomatoes to mimic the actions of good cholesterol.

Cargill Achieves SNI For Cocoa Products deVenter, the netherLandS: Cargill Cocoa & Chocolate has announced that it has achieved the Standard National of Indonesia (SNI), for its cocoa powders produced in the Netherlands, which will enable it to export its powder products to the country.

“Indonesia is an important country in a vital region.

As cocoa demand continues to grow we are building up our local market presence in Asia and strengthening our cocoa business on the ground. We have already set up a new research and development application centre in the region and extended our sales office in order to help our customers meet this growing demand.” Job Leuning, business development director for the company, said.

Under the company’s Cocoa Promise, farmer field schools have been established to offer training to an initial 1,000 Indonesian farmers to help them develop skills which will improve productivity, bean quality and, as a result, the income of farmers and their families.

“This is just the beginning of the expansion of our cocoa operations in Indonesia, which has always been an important country for us.” He added. ________________________________________ Enquiry No: 0300

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

Marcie Casas

N11

________________________________________ Enquiry No: 0301

complete potato chip processing storage + preparation fryers + oil management seasoning + flavour application accumulation + distribution pollution control controls + info systems

3371

PhiLadeLPhia, US: FMC has broken ground on its new microcrystalline cellulose (MCC) manufacturing facility in Rayong, Thailand. The company will invest more than US$100 million in the region’s first fully integrated colloidal MCC manufacturing and blending site to supply the growing Asia market with its MCC products.

Mike Smith, VP and global business director of the company’s biopolymer division, said the investment was made to help meet the growing demand for innovative food and beverage products in Asia. The facility will increase the company’s global MCC capacity for the food industry by 35 percent and provide greater access to the Asian market place.

The site is expected to come on line in late 2014 and will be fully integrated with MCC production, blending, packaging and warehousing. The Thailand facility will initially manufacture colloidal MCC, which is widely used as an ingredient in food and beverages. However, its design will allow for future volume expansion and the manufacture of different product lines for both the food and pharmaceutical markets.

Last year, the company opened an advanced food laboratory in Singapore and will be launching an innovation centre in Shanghai, China, later this year. The upcoming plant in Thailand will be the company’s third MCC manufacturing facility and first in Asia.

info@heatandcontrol.com | heatandcontrol.com

Enquiry Number

FMC Builds Facility In Thailand

BUSINESS NEWS

QuickBites APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

14

INDUSTRY & MARKET

Did you know?

“ Approximately 40 percent of all children under five in South Asia

and sub-Saharan Africa are short for their age due to malnutrition. ”

London, UK: Research from Mintel suggests India is leading the Asia Pacific region in the packaged rice market. According to the company, new product development (NPD) in packaged rice in India has more than doubled in the past two years, with over 200 packaged rice launches in 2012 compared to around 100 in 2011.

Furthermore, in 2012, India was the most active country in terms of NDP, accounting for 50 percent of packaged rice introductions in Asia alone, followed by Vietnam and Thailand which accounted for 10 percent and eight percent respectively. Malaysia came fourth with seven percent of new packaged rice launches in the Asia Pacific, followed by Australia with six percent.

Overall, the Indian retail rice market stood at INR122 billion (US$2.24 billion) in value and two million kg in volume in 2012, from INR75.56 billion and 1.2 million kg in 2010. The company expects the market to grow further to reach an estimated INR333 billion and four million kg by 2016 (+175 percent).

Ranjana Sundaresan, food and drink analyst of the company, said that packaged rice is becoming increasingly popular in India, especially in urban areas, due to its convenience.

“This time-saving convenience is one that is being appreciated across India as an increasing number of women join the workforce and are

Ralph Aichinger, Linz, Austria

Mintel Study Highlights India As Leading Packaged Rice Market

looking for quick and easy ways to reduce the time they spend in the kitchen, and can now afford to pay a little bit extra for the convenience.”

Changing lifestyles could also lead to further opportunities for the rice market in India, with labelling claims addressing specific consumer needs, such as ‘convenient or fastcooking’ or nutritional benefits. In terms of convenience, 60 percent of all microwaveable packaged rice variants in Asia were launched in India and a further 23 percent carried a time or speed claim.

“In a decade of exceptional economic expansion, India has

experienced rapid development, increased urbanisation and changing consumer lifestyles. Cooking is increasingly driven by convenience with growing exposure to western food and easier cooking methods and rice products have tapped into the convenience trend. Microwaveable pouch rice products have begun to appear on the market and there is room for further expansion of convenience rice products, specifically tapping into affluent consumers’ preferences.” The analyst concluded. _____________________ Enquiry No: 0302

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

15

INDUSTRY & MARKET express the peptide in tomato plants, and the ripened fruit was then freeze-dried and ground into powder for use in the study. ____________________ Enquiry No: 0303

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3358

California, US: University of California, Los Angeles, (UCLA) re s e a rc h e r s h a v e g e n e t i c a l l y engineered tomatoes to produce a peptide that mimics the actions of good cholesterol when consumed.

Published in the Journal of Lipid Research and, the early study found that mice that were fed these tomatoes in freeze-dried, ground form had less inflammation and plaque build-up in their arteries.

After the tomatoes were eaten, the peptide surprisingly was found to be active in the small intestine but not in the blood, suggesting that targeting the small intestine may be a new strategy to prevent diet-induced atherosclerosis, the plaque-based disease of the arteries that can lead to heart attacks and strokes.

Specifically for the study, the team genetically engineered tomatoes to produce 6F, a small peptide that mimics the action of apoA-1, the chief protein in high-density lipoprotein ( H D L o r ‘ g o o d ’ c h o l e s t e ro l ) .

Scientists fed the tomatoes to mice that lacked the ability to remove low-density lipoprotein (LDL or “bad” cholesterol) from their blood and readily developed inflammation and atherosclerosis when consuming a high-fat diet.

The current study and findings resulted from years of detective work in searching for an apoA-1 peptide that could be practically produced. Peptides prior to the current 6F version have required additions that can only be made by chemical synthesis. The 6F peptide does not require these additions and can therefore be produced by

genetically engineering plants.

The team chose a fruit—the tomato—that could be eaten without requiring cooking that might break down the peptide. The researchers were able to successfully genetically

Enquiry Number

UCLA Creates Tomatoes With Good Cholesterol Effects

13/02/2012 19:18

BUSINESS NEWS

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

16

IMCD Acquires Indonesian Distributor

YORKSHIRE, UK: British food company Symington’s is shifting its noodle production from China to Yorkshire, UK. The company noted that factors such as increasing labour costs in China and the inconvenience of shipping the noodles back to the UK are behind its decision to shift production.

The decision was also influenced by a need for quicker response times, such as when a retailer asks for more stock and cannot wait for the container ship to arrive.

It takes about eight to ten weeks to source noodles from China, according to the company.

ROTTERDAM, THE NETHERLANDS: IMCD Group has completed the acquisition of PT Alam Subur Tirta Kencana, a Jakarta-based good ingredients distributor. All businesses of the Indonesian company have been integrated and all staff have been transferred to PT IMCD Indonesia.

Eduard Utama, founder of Alam Subur, has been appointed as the MD of the group’s new set up in the country.

According to Albert Stevens, VP Asia of the group, the acquisition is an important step in the realisation of the company’s growth strategy in the Asia Pacific. “We are now active in the largest and fastest growing country of Southeast Asia, where we foresee tremendous growth prospects.” He added.

With the completion of the acquisition, the group wants to develop its Southeast Asian business and expand market coverage. The company currently has warehouses and offices in Jakarta and Surabaya.

Joy

Symington’s Returns Noodle Production To UK Henrick Pade, business development manager of the company, said that is now possible to produce noodles for roughly the same cost in Yorkshire as in China.

In the past, it would probably have been 30 to 35 percent less in China, he added.

The company has cancelled contracts with two Chinese facilities, one in Guangzhou and one in Hangzhou. Production will be shifted to a new £15 million (US$22.79 million) 70,000 sq m facility in Yorkshire, which is scheduled to open in August. ______________________ Enquiry No: 0304

Hong Kong & Thailand Sign MOU HONG KONG: The Hong Kong Trade Development council (HKTDC) and Thailand’s Department of International Trade Promotion, Ministry of Commerce (DITP) have signed a memorandum of understanding (MOU) to promote economic growth, encourage business development, enhance trade information activities and strengthen the economic partnership between Hong Kong and Thailand.

“Under the MOU, the HKTDC and DITP have set up a strategic alliance through the exchange of trade information, implementation of trade promotion activities, and organising professional training and exchange programmes.”

Benjamin Chau, deputy executive director of HKTDC, said.

The agreement seeks to boost Thai export of decorative arts and crafts, houseware, furniture, toys, gems and jewellery, garment, food and beverage, pet supplies, cosmetics and personal care products, gifts and premium, spa products, electronics, as well as printing and packaging products.

Trade between Hong Kong and Thailand has grown 39 percent during the last three years, totalling US$14.7 billion in 2012. Thailand was Hong Kong’s ninth-largest trade partner in 2012. Total Hong Kong exports to Thailand were valued at US$5.4 billion. Hong Kong imported US$9.3 billion worth of goods from Thailand last year. __________________________________________________ Enquiry No: 0305

_____________________ Enquiry No: 0306

Food Technology Served

FRESH!

www.apfoodonline.com

Chris Costes, Atlanta, US

INDUSTRY & MARKET

BUSINESS NEWS

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17

INDUSTRY & MARKET

newStead, aUStraLia: Olam International has announced the opening of its A$60 million (US$62.41 million) almond hulling and processing plant, in Victoria, Australia.

The 12,000 sq m facility is expected to de-hull and shell 14 tonnes of almonds per hour and employ approximately 19 permanent staff and 54 casual positions once in full production.

The plant will utilise state-of-the-art laser sorter technology for the shelling and hulling of almonds, generating significant efficiencies and ensuring consistent product quality, traceability and food safety.

Technology has also helped to minimise the environmental footprint— the warehouse is able to operate in complete darkness and the option to use the almond hulls to create renewable energy in a co-generation plant is currently being explored.

The company’s Australian division owns 12,000 hectares of orchards across 11 farms in the Sunraysia district. All farms use advanced irrigation infrastructure and technology and employ agronomy practices to ensure yields and quality of almonds.

Ideas to Grow With

®

Enquiry Number

3355

__________________________________________________ Enquiry No: 0307

HealthAliciousNess

Olam Opens Almond Processing Plant

BUSINESS NEWS

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

18

INDUSTRY & MARKET

Did you know?

“ Harvard research found that dieters on high-fibre foods, such as vegetables and muesli, are consuming more calories due to an outdated labelling system. �

Singapore Lifts Ban On Japanese Food

________________ Enquiry No: 0308

_______________ Enquiry No: 0309

Elin B

I t a l s o m a n u f a c t u re s a n d sells seasonings, sweeteners, quality-enhancing agents, bakery ingredients, and processing liquors.

Mitsubishi stated that the worldwide market for food ingredients and flavouring products is estimated to be valued at US$120 billion and this market continues to grow, driven by rapid economic expansion in China and other Asian countries.

As the global market expands, the natural flavours market has reached US$10 billion, and in particular, the demand for products such as yeast extracts is increasing significantly.

SINGAPORE: The Agri-Food & Veterinary Authority of Singapore (AVA) has lifted the suspension of food imports from seven prefectures in Japan with immediate effect. This follows a review by the authority and assurances from the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) on the safety of food from Japan.

Import of milk and milk products, meat and meat products, table hen eggs, seafood, fruits and vegetables from Chiba, Ibaraki, Gunma, Kanagawa, Saitama, Tochigi and Tokyo prefectures has been resumed. However, every consignment of the above products from these prefectures has to be accompanied by a certificate of origin (COO) as well as a pre-export laboratory report, which certifies that the food has been tested for radioactivity and found to be free from radioactive contaminants Following the lifting of the s u s p e n s i o n , o n l y f o o d f ro m Fukushima prefecture remains suspended.

Mitsubishi Acquires Kirin Kyowa Foods TOKYO, JAPAN: Japanese trading firm Mitsubishi has entered into an agreement with Kirin Holdings to acquire its food flavours manufacturing subsidiary, Kirin Kyowa Foods (KKF), in a deal estimated to be worth JPY30.5 billion (US$321 million).

Under the terms of the deal, Mitsubishi will purchase an 81 percent stake in KKF in July this year and the remaining share in January 2015.

The acquisition is part of the company's strategy to expand its presence in consumer businesses, increase its value proposition, and provide the global food processing industr y with scaled up food flavouring solutions.

KKF produces a variety of ingredients and flavour enhancing products, including yeast extracts, n u c l e o t i d e s a n d h y d ro l y s e d proteins, and has operations in Japan, Indonesia and China.

www.apfoodonline.com FOR EVERYTHING YOU WANT TO KNOW ABOUT FOOD TECHNOLOGY

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

BUSINESS NEWS 19

INDUSTRY & MARKET

___________________________________ Enquiry No: 0310

3359

GUanGzhoU, China: International Flavors & Fragrances (IFF), a manufacturer of flavours and fragrances for consumer products, has announced the formal opening of one of its manufacturing facility in the Guangzhou Economic and Technological Development District, China, The factory will supply flavours to the company’s regional and global food and beverage customers. The facility is part of a previously announced US$100 million investment in Asia and a key part of the company’s strategy to grow in emerging markets.

The approximately 19,000 sq m site comprises sales and administration offices, laboratories, factory buildings, and support services and will manufacture all product types currently made by the company in China, as well as spray dry.

Its projected annual capacity is approximately three times that of the existing manufacturing site. In keeping

with the company’s commitment to reduce its impact on the environment, all structures on the site and all manufacturing processes were designed to comply with the company’s sustainability standards, with an emphasis on energy efficiency, low water consumption and minimal waste.

“With the opening of our Singapore and Delhi facilities in 2012 and our Guangzhou site in 2013, IFF is well-positioned to support our customers’ growth now and into the future, both regionally and globally,” said Doug Tough, the company’s chairman and CEO. “We continue to have confidence in our growth strategies in the region and a strong commitment to the emerging markets.”

Over the next months, the plant will undergo rigorous testing and production trials to help ensure all its products meet the highest global standards. The company anticipates commercial production to begin in Q3 2013.

Enquiry Number

IFF Opens China Facility

BUSINESS NEWS

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

20

INDUSTRY & MARKET

Did you know?

“ Americans spend more than US$50 million annually on snack food for Super Bowl ”

RiceBran & Wilmar Agree To China Joint Venture ArizonA, US: RiceBran Technologies, a company that produce and market value added products derived from rice bran, has announced that it has entered into a series of agreements to develop rice bran and its derivatives in China for human food ingredient and animal nutrition applications with various affiliates of Wilmar International, an Asian agribusiness group.

The company has licensed to Wilmar its patented and proprietary intellectual property and know-how for stabilising and further processing rice bran, including technologies resulting from recent research and development effor ts regarding

extraction and concentration of protein from rice bran.

As part of the agreements, Wilmar will purchase two proprietary rice bran stabilisation extruders designed and manufactured by RiceBran Technologies for use in China. In addition, RiceBran Technologies will have co-investment rights to purchase up to a 45 percent equity interest of any entity established in China by Wilmar, to commercialise the licensed intellectual property and know-how.

China’s annual rice output is about 185 million tonnes, or approximately one third of global rice production, with about 15 million tonnes of raw rice bran produced annually as a byproduct of rice milling. At present, about 10 percent of raw rice bran production goes to production of rice bran oil for human food applications.

Shenzhen, ChinA: Following Walmart’s announcement in October last year that more than 100 new stores will open in China in the next three years, the company’s China office has announced that it expects to open 30 new stores in 2013.

In addition, the company will spend around RMB500 million (US$80.59 million) this year to remodel 50 existing stores. This follows after 31 stores that were remodelled in 2012.

At the beginning of 2013, the company opened two new stores in Hebei and Sichuan. At the same time, two hypermarkets will be opening in Shenzhen and Guangdong, as well as two new Sam’s Club stores in Zhejiang and Jiangsu. In the next six months, store openings will take place in cities such as Jiangxi, Hubei, Guangdong, Zhejiang, Hebei and Jiangsu.

The company will also invest in building more distribution centre networks. A new distribution centre in Wuhan will enhance the network capability. Further enhancements to chilled warehouses in Shenzhen and Guangzhou will improve customer services, enhance food safety and quality and help reduce costs.

______________________ Enquiry No: 0311

___________________ Enquiry No: 0312

Chris Costes, Atlanta, US

Walmart To Open 30 Stores In China

A new day is here.

The best of National Starch and Corn Products in Asia Pacific Welcome to Ingredion, bringing together the best of National Starch and Corn Products.

We’re a values-driven company specialising in nature-based sweetness, texture, nutrition and structure for solutions across industry sectors. Together, we can do more than ever before to help meet your challenges. Here in Asia Pacific and around the world.

Let’s get started: ingredion.com/apac email: apac@ingredion.com

The product trademarks above, the INGREDION trademark and logos are trademarks of the Ingredion group of companies and used in Asia Pacific by National Starch Pte Ltd. All rights reserved. All contents copyright © 2013.

PRODUCT HIGHLIGHTS

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

22

Carmit Candy: Functional Confectionery

Lycored: MicroEncapsulated Beadlet

Carmit Candy Industries has developed a line of fortified confectionery products that are designed to provide specific health benefits, while maintaining taste and texture.

For each health indication, ingredients are selected for their scientific support, regulatory approval and technical parameters. The ingredients are then incorporated into one of the confectionery carriers such as chocolate coins, toffee-chews, crème-filled wafers and lollipops and undergo organoleptic and analytical testing—to ensure both ingredient stability and taste.

The product line include weight-management wafer-bar with glucomannan and potato extract, bone-health chocolate coin with calcium, vitamin D and vitamin K, and immune-health sugar-free toffee chew with Echinacea, vitamin C and zinc.

Lycored has introduced a line of microencapsulated and sustainable natural carotenoid and vitamin beadlets. This stable, vegetarian, sustainable beadlet line is manufactured in the US in an advanced process.

Beverage and supplement manufacturers are facing significant obstacles when using tablet-grade carotenoids since these lipid-soluble compounds are highly unstable and oxidise very easily.

With this technology, the beadlets are stable enough to offer protection to the carotenoids and vitamins from oxidation.

The beadlets are formulated in a unique way that will not allow leakage following direct compression—a common problem associated with substandard coating systems.

The starch beadlets are designed for use in dry-blend beverages, as the coating is remarkably water soluble.

They will initially be available for the carotenoids lycopene, beta-carotene, lutein, vitamin D and vitamin A-acetate.

___________________________________ Enquiry No: P320

___________________________________ Enquiry No: P321

Sensient Flavours: Functional Flavours

Henkel: Packaging Adhesives

Sensient Flavors has added eight bespoke functional flavours to its All Purpose Sweet Solutions range. The new Black Grape, Cola, Red, Summer Fruits, Orange, Tropical, Lemon Lime and Green flavourings compensate for sensory drawbacks in products with reduced sugar content, as well as those which are completely free from sugar.

In reduced sugar formulations, the flavourings compensate for loss of body, mouthfeel and sweetness. When used alongside alternative sweetening solutions, such as high intensity sweeteners or Stevia, they also mask undesirable aftertastes.

The flavours can be declared as ‘natural flavouring’ and add no carbohydrate calories to the end product and can be used in other applications, such as bakery, confectionery and dairy products.

The bespoke flavourings enable food and drink manufacturers to shorten development time when modifying sweetening systems or reducing the sugar content of products.

The solvent-free laminating adhesives from Henkel’s Liofol LA 7777 family are suitable for high barrier films that demand low carbon dioxide formation from the adhesive.

The very low monomer content of the adhesive family also makes the R40 label unnecessary.

Due to the significantly reduced monomer content and the special design of this adhesive family, converters can not only reduce the risk of primary aromatic amine (PAA) formation, but also the time required for decay of primary aromatic amines.

The company has also developed an innovative water based heat seal lacquer for food applications that completely exclude unwanted residual solvents.

The Liofol HS 2210-22 is a low temperature sealing lacquer which already activates at less than 100 deg C. It can be applied on film, foil and paper and is characterised by a versatile range of applications, including banderoles, soap packs and coffee packs.

___________________________________ Enquiry No: P322

___________________________________ Enquiry No: P323

Protect your brand

Food safety on a global scale

Enquiry Number

3378

Global reach with local expertise

PRODUCT HIGHLIGHTS

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

24

Hydrosol: Stabilising System

BHJ: Functional Protein

Stabimuls RMWW, a stabilising system from Hydrosol, can enhance the properties of yoghurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk.

The synergistic effects of different hydrocolloids enable the functional systems to create a pleasantly foaming yoghurt shake—even with end products containing different percentages of yoghurt. The content can vary between 40 and 80 percent, offering an additional benefit from an economic point of view.

The stabilising system is simple to use. First, a reconstituted milk product is made up from dried milk and water with the aid of the stabilising system. Bacterial cultures then turn this into yoghurt, which is processed into a yoghurt shake.

To do this, the functional system is blended with hot water, which serves to activate the stabiliser. The mixture is then added to the yoghurt. This step is followed by a swelling time which ensures that the stabiliser mixture combines with the yoghurt to form a protective colloid for the protein.

Global protein manufacturer, BHJ Ingredients, has introduced SCANPRO FCP 75/SF, a functional chicken protein. The product can be used by poultry and chicken meat processors to add value and save on recipe costs without affecting quality, flavour or meat content.

Its technical attributes include improved texture, firmness and succulence with good protein to water binding ratio of one to eight. The allergen free protein can also improve slicing yields and reduce purge in pack for manufacturers of reformed, injected, ground and emulsified chicken products.

Featuring a wide range of chicken applications, including cold meats, marinated chicken, nuggets, burgers and meat balls, the product is halal-approved and available to meat processors and manufacturers sourcing halal ingredients for chicken-based products.

________________________ Enquiry No: P324

_________________________________ Enquiry No: P325

GEA: Meat Injector

Standard-Knapp: Shrink Wrapper

The GEA AccuJector is designed for accurate injection of low-profile products, such as fish, bone-in and boneless poultry and beef steaks.

The machine features a close needle pattern for good brine distribution and leaves minimal visible needle marks on skin-on products.

The close needle pattern means that for some applications, tumbling is not required, so the machine can run in-line and products can be packed immediately after injection or transported directly onto a further processing line.

The machine has an integrated brine tank and filter system. The injection process is controlled by a PLC unit operated via a touch panel. Brine distribution is controlled using advanced needle heads with individual needles that are automatically adjusted by air pressure. When a bone obstruct a needle, it retracts and stops injecting, avoiding brine pockets and bone damage.

Standard-Knapp has introduced the 598 Tritium Shrink Wrapper, a continuous motion shrink wrapper capable of handling applications in the food and beverage industry.

The machine is equipped with a 2-axis servo-driven wrapping module which is easily programmed to follow the contour of all incoming trays of product. The wrapping module requires no physical change parts or adjustments and can run at high rates of speed.

The wrapper also features a precise servo-driven film cutting system which accurately cuts the required length of film efficiently and reliably. The cutting system can handle both clear and registered film, printed with marketing graphics and detailed product information.

The modular construction of the wrapper allows for precise assembly with no adjustments. It also features an ergonomically designed side film stand which makes it easier for operators to reload film rolls. In addition, its slide-out film feed and increased visibility makes walk-by maintenance a snap.

________________________________ Enquiry No: P326

____________________________________ Enquiry No: P327

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

25

SPECIAL SAFETY FEATURE With growing concerns over food safety, food processors and manufacturers have to consider various factors across the entire operational chain to ensure that the quality of their products satisfy consumers’ little tolerance for contamination and risks. In this special feature, we will highlight some areas to be mindful of and ways to ensure monitoring and tracking of products. In addition, we will take a look at some good work safety practices that ensure the manufacturing process is safe for consumers as well as workers.

!

Lubricated For Safety

No Slip Up On Safety

CC TV

Cooking Up A Safe Environment

Finding The Detection Fit

Man vs Machine

Go Clean With Automation

SPECIAL SAFETY FEATURE 26

MAN VS MACHINE

LK, San Diego, US

WHILE HUMANS POSSESS DISTINCT ADVANTAGES IN INTUITIVE THINKING AND STRATEGIC MANAGEMENT, MACHINE VISION IS VASTLY SUPERIOR FOR MANY QUALITY ASSURANCE PROCESSES IN TERMS OF SPEED AND RELIABILITY.

BY DIDIER LACROIX, SENIOR VP, INTERNATIONAL SALES & SERVICES, COGNEX

IN today’s business climate, food and beverage (F&B) manufacturers face a number of challenges. In many Asian countries, regulatory oversight is becoming increasingly stringent, especially in the light of food scandals that have perpetuated over recent years. As producers move beyond their borders to export their products to international markets, legislative standards in those countries also have to be adhered to.

With the advancement of internet technologies and the proliferation of social media, consumers too, have a

greater awareness of food safety issues. Mistakes made by companies that affect consumer health have made the headlines and spread like wildfire, quickly bringing down reputations that took years to build.

SUBSTANDARD INSPECTION On the production side, manufacturers are often perplexed by the difficulties in ensuring process efficiency while maintaining product quality. Quality control (QC) usually becomes an issue when manual processes are involved—such as employing operators to visually check

for product defects along the production line.

A manufacturer of powdered milk deployed six operators on each work shift to check for defects on milk tins. The operators had to ensure that the manufacturing dates, lot codes and expiry dates were present on each tin that passed by.

The problem with this method is that it was impossible to inspect every single tin that came through.

Moreover, such a manual process was largely dependent on the ability, experience and mood of each operator on duty. This means that the effectiveness of the QC process was directly linked to the operator’s skill and level of alertness for that particular shift.

The manual system also means that while operators could verify the presence of the printed information on a product, it was extremely difficult for the human eye to ensure that the dates and lot codes are correct. On top of that, it is impossible for the operators to read any printed barcodes.

After the installation of a machine vision system, the facility’s QC processes saw dramatic improvement. The cameras were able to read every can that passed by, ensuring a 100 percent thorough inspection. Since the cans move along the line and can present themselves at random orientations or even upside-down, the cameras have to be able to check and verify the printed information under such circumstances.

ERROR-FREE QC Inspections are no longer dependent on subjective decision making by human operators. Another benefit is that only one operator is now required on each shift (instead of six), allowing the facility to streamline its workforce and re-deploy human resources into areas that require greater human intuition and strategic thinking.

a2gemma

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

dataman50bevera

A common challenge in bottling is ensuring that caps have been properly placed onto the corresponding bottles.

Within this production environment, machine vision can also be applied to check the contents of each tin. Since each tin must contain a scoop, the system ensures the presence of one in each tin and checks that it is of the right colour and size.

When it comes to bottling, be it ketchup, beer or soft drinks, a common challenge is in ensuring that the caps have been properly placed or screwed onto their corresponding bottles. For plants that rely on human vision to perform this task, the same production problem rears its head—how to ensure that a 100 percent thorough inspection has been made on 100 percent of the products.

Machine vision however, can fulfil this task. With the help of software, vision cameras ensure that bottle caps are correctly positioned.

Any bottles with crooked or missing caps are immediately identified by the system. In certain facilities that manufacture a range of products (for example, ketchup and chilli sauce), or make products for different brand names, mix-ups on the production line can occur.

Machine vision however, is able to differentiate between the different colours of caps and the logos or brand names that are printed on them. If the system detects any violations in the capping process, it then alerts the operator via the software interface. To ensure uninterrupted production, the system can be set up to divert the unacceptable bottles into a separate rejection bin. The operator then proceeds to collect these bottles after the production shift.

ACCOUNTABILITY In a manual inspection system, it can be quite difficult for the operators on duty to record down any errors that are discovered during that shift—especially when they are busy weeding out errors on the production line at the same time. With an automated

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PACKAGING & PROCESSING

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

FNB AppStory3 Gerardofegan

vision system, images of each bottle are stored and the system is able to generate reports on the number of errors that are detected during each shift. This provides managers with the necessary information to finetune and improve their production processes.

An automated system ensures accountability and creates a reliable audit trail that facilitates investigations. These mechanisms are especially useful for management to identify problems on the production line—for example, if a particular batch has a higher-thanusual number of rejections—and trace them to the source. In the unfortunate event of a product recall, these images may also help investigators to track down the cause of the problems.

Conan, Livorno, Italy

28

AN AUTOMATED SYSTEM ENSURES ACCOUNTABILITY AND CREATES A RELIABLE AUDIT TRAIL THAT FACILITATES INVESTIGATIONS In milder cases, this could result in public embarrassment. In serious cases, however, it could be consumed by an unsuspecting customer who has an allergic reaction to certain ingredients (for example, peanuts) contained in the product.

In most situations, mismatches between labels and their contents will end up in a recall of products—often a costly and logistically intensive affair.

Yet, such incidents can be effectively avoided with the help of machine vision. Using cameras that capture images of the labels, a software can perform pattern matching on unique features in artwork. Cameras are positioned to look at the packaging/container from various faces where the labels are located, for example, top and sides.

Since the software has already been trained to recognise and understand specific images, it now looks

for specific areas of text and characteristics of the label. If a match is found, the product is considered to have passed inspection and the system moves on to the next item on the line. In the case of a mismatch, the package/container is automatically diverted to a reject station downstream. In addition, the software also ensures that the label is correctly positioned on the lid.

This provides a fail-safe method of verifying the correct packaging for the appropriate product. The software is able to tolerate variations in product presentation angles, and can cope with perspective distortion. This ability to acquire the required detailed information ensures not only zero defects but also a negligible rate of false rejects.

IMPLEMENTATION CONSIDERATIONS When it comes to upgrading

FNB AppStory

ALLERGEN MANAGEMENT Allergen management is another aspect of packaged food production that cannot be neglected. In most countries, government regulations require that manufacturers list down the ingredients that are contained in a product.

This means that it is the manufacturer’s responsibility to ensure that the food label accurately reflects the contents. The problem here is that labels for different products can sometimes become mixed up within a facility.

The task of ensuring that such problems do not leave the warehouse, then falls on the QC process.

Having a human-eye driven process again has certain limitations, as not all packages can be thoroughly inspected. In this context, the manufacturer runs the risk of an incorrectly described product reaching the shelves of supermarkets.

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

29

technology, a common worry of facility owners is the amount of production downtime that is required to install the new hardware. Another is the complexity of the installation and whether it involves significant modifications to the current production line.

One advantage of the vision system is the ease of setup—a revamp of the existing production line hardware is usually not required. The cameras simply need to be mounted along the line and hooked up to a computer. From there, the advanced software is trained to recognise images of the product that it needs to check, and to flag out any areas that do not meet the mark.

This lowers the cost of the capital investment and also reduces the implementation time that is re-

quired. More importantly, the latter translates into less downtime for the production line. Another advantage is that the solution is fully scalable and can handle higher production speeds by simply adding more cameras to the system.

TRACK & TRACE Given the numerous food scandals that have hit certain countries in Asia, manufacturers are becoming increasingly concerned with protecting their supply chains. With the aid of 1D barcodes and 2D codes, imagebased technology is gaining traction across many industries for supply chain management.

Codes that are printed onto animals for slaughter for example, can help to track meat products throughout the processing stages and back to the source. In a particular facility, pig carcasses have to be put through a series of baths besides removing their hair and having them disembowelled. Under such harsh conditions, 2D codes are used which can still be reliably read by imagebased readers.

A manufacturer of cheese adopts labels that are made of casein (a milk protein that is biocompatible with cheese). This marking method is indelible and cannot be removed or falsified. It is the cheese’s ‘passport’ that provides reliable identification, which allows it to defend against imitations while ensuring traceability.

Since cheese ‘evolves’ as it matures, reading the label can become a challenging task. This means that the image-based reader has to be capable of maintaining consistent performance, despite changes in the reading surface such as dimensional degradation, incorrectly positioned labels, or codes that are partially damaged during the cheese production processes. a2gemma

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

dataman50bevera

A common challenge in bottling is ensuring that caps have been properly placed onto the corresponding bottles.

Within this production environment, machine vision can also be applied to check the contents of each tin. Since each tin must contain a scoop, the system ensures the presence of one in each tin and checks that it is of the right colour and size.

When it comes to bottling, be it ketchup, beer or soft drinks, a common challenge is in ensuring that the caps have been properly placed or screwed onto their corresponding bottles. For plants that rely on human vision to perform this task, the same production problem rears its head—how to ensure that a 100 percent thorough inspection has been made on 100 percent of the products.

Machine vision however, can fulfil this task. With the help of software, vision cameras ensure that bottle caps are correctly positioned.

Any bottles with crooked or missing caps are immediately identified by the system. In certain facilities that manufacture a range of products (for example, ketchup and chilli sauce), or make products for different brand names, mix-ups on the production line can occur.

Machine vision however, is able to differentiate between the different colours of caps and the logos or brand names that are printed on them. If the system detects any violations in the capping process, it then alerts the operator via the software interface. To ensure uninterrupted production, the system can be set up to divert the unacceptable bottles into a separate rejection bin. The operator then proceeds to collect these bottles after the production shift.

ACCOUNTABILITY In a manual inspection system, it can be quite difficult for the operators on duty to record down any errors that are discovered during that shift—especially when they are busy weeding out errors on the production line at the same time. With an automated

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CLARITY OF SIGHT Lighting plays a major role in the ability of the system to perform

successful reads. In production environments where the lighting is too dim, the vendor may have to install a different set of lights to suit the application. Where the light is overly bright, reflections on the read surface may result and could affect the reading ability of the system. In this situation, one possibility is to put up tinted glass or plastic panels to filter off the excessive glare.

Another concern that facility owners have is the complexity of operating a newly implemented system. Systems, which are difficult to learn and operate, require operators to spend large amounts of their time to attend training sessions. This problem is also likely to repeat itself in future if there is any staff turnover and incoming personnel need to be trained to use the system. Moreover, the chances of mistakes being made during production are also higher as the complexity of operation increases.

Fortunately, a robust imagebased system is easy to use and there is no need for any complex parameter configurations to be performed by the operators. Whenever new products are introduced, a software wizard assists the maintenance staff. The latter are guided through the steps that are required to teach the system to understand the new pattern template. Once completed, the settings are stored on the system. Operators simply have to select that product at the beginning of a production run, via a software interface.

Many advantages are offered by image-based systems for product tracking and quality control. It pays for manufacturers to take the time to find out how such technology can aid them in creating a production environment that is efficient, profitable and error-free.

For more information, ENTER No: 0330

SPECIAL SAFETY FEATURE 30

COOKING UP A SAFE ENVIRONMENT

Ariana Rose Taylor-Stanley, Bainbridge Island, US

WITH FAR FLUNG CONSEQUENCES, IT IS THE ONUS OF THE ENTIRE FOOD INDUSTRY TO ENSURE THAT FOOD SAFETY IS MAINTAINED. CONTAMINATION, BE IT CHEMICAL OR BIOLOGICAL, CAN BE MINIMISED BY MEASURES TAKEN IN THE KITCHEN. BY SHERLYNE YONG

CONTAMINATED food can have profound effects, causing outbreaks that implicate hundreds and thousands of people. Take for instance, the case of melamine-tainted milk in China that occurred in 2008, which resulted in many other nations banning dairy imports from China.

Foodborne illnesses on the other hand, are a global occurrence and a common problem, whose outbreaks are potentially crippling as well. In the US alone, the Center for Disease Control and Prevention (CDC) has revealed that approximately one in

six Americans (48 million people) have gotten sick, while 128,000 were hospitalised and 3,000 died due to foodborne illnesses.

UNSAVOURY EFFECTS Another significant incident was a major E. coli outbreak among fresh vegetables in Germany that was further spread to places like France, the US, Sweden and Denmark. The bacterium source was fenugreek seeds that were imported from Egypt.

This highlights the pressing need for food safety in a globalised world.

Outbreaks are no longer confined to just one country, but have widespread consequences that affect trade and the food industry on a worldwide scale.

For this particular case, investigators initially had some problem identifying the source of the outbreak because the supply chain was simply too long. Inability to narrow the source of the outbreak led to the shunning of fresh fruits and vegetables across Europe, which devastated farmers and trade.

Apart from affecting international trade, food contamination incidents also have the power to shut a company down completely. This was exemplified in the Peanut Corporation of America, a peanut processing business that had to shut its doors for good after causing a massive salmonella outbreak in the US from 2008 to 2009, which resulted in the country’s largest food recall. The incident also affected sales of peanut products on the whole, even when they were unrelated to the outbreak.

These incidents have shown that food safety and hygiene often have far reaching effects that influence not just the implicated company, but its entire supply chain and the industry as a whole. They mar brand reputation, break consumer trust, and in most cases, produce a halo effect on other similar products which are actually safe.

Due to these repercussions, food safety and kitchen hygiene has been, and will always be, the top priority among food processors. This includes making sure that all foods are safe for consumption, regardless of whether it is free from pathogens, foreign objects, excessive chemicals, hormones, or suitable for people with allergies.

PATHOGENS The main cause of foodborne illnesses are the presence of pathogens in food. This includes listeria, E. coli, norovirus, salmonella, clostridium

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perfringens and campylobacter.

According to a report by the CDC, norovirus was the top contributor and accounted for 42 percent of all foodborne disease outbreaks in the US from 2009 to 2010. This was followed by salmonella, which was responsible for 30 percent of the outbreaks. It was also found that the foods most implicated were beef, poultry, dairy, eggs and fish.

Unpasteurised products were the main contributors in dairy-associated incidents. Of these, the pathogens most responsible for outbreaks in the US were campylobacter in unpas-

This also stands true for vegetables which may have come into direct and indirect contact with manure through fertilisers or contaminated water. The mixing of shellfish or meat scraps into feed has also made it possible for animals to host microbes that stem from the original sources.

One of the issues that has been gaining notice is the transference of pathogens with heightened antimicrobial resistance over food.

The increased use of antibiotics to facilitate the growth of animals for food has led to the mutation of vari-

prevent or eliminate the presence of microbial organisms have resulted in chemical by-products themselves.

This includes the likes of polycyclic aromatic hydrocarbons (PAHs), nitrosamines, chloropropanols/ monochloropropanediol (3-MCPD), acrylamide and semicarbazide.

PAHs are carcinogenic, and may appear in processes that involve heating or smoking, especially in the case of meat. Also carcinogenic, nitrosamines are produced when foods containing nitrite have been overcooked. In most cured products such as bacon, sodium nitrite is used

OUTBREAKS ARE NO LONGER CONFINED TO JUST ONE COUNTRY, BUT HAVE WIDESPREAD CONSEQUENCES THAT AFFECT TRADE AND THE FOOD INDUSTRY GLOBALLY teurised dairy, salmonella in eggs, and E. coli in beef. However, the top causes of death were E. Coli in beef, salmonella in pork and listeria in dairy.

It is important for food handlers to deal with food in a sanitised manner, especially as most raw foods already contain some levels of bacteria. It is extremely easy for meat carcasses to become contaminated during slaughter, in cases of contact with intestinal contents.

ous bacteria and viruses and a built resistance to said antibodies. This in turn affects humans, who become more susceptible to infections from the viruses in question due to the inefficacies of antibiotics.

CHEMICALS & ALLERGENS Meanwhile, food safety does not just include pathogens, but also contamination by chemicals, or by known allergens in allergen-safe foods. In particular, some techniques used to

Mike Haller, Eriskirch, Germany

Cody, Los Angeles, US

Botulism toxin, which occurs in improper canning, can be destroyed by heat.

as a preservative to cull the growth of clostridium botulinum.

3-MCPD on the other hand, occurs due to certain processing or storage conditions, and is found mostly in refined vegetable oils or products using those oils. This includes baked goods like bread, cooked and cured meat, and fish.

Acrylamide is another carcinogenic processing contaminant, most often found in starchy foods like bread, potato products, and cereal.

It is the result of a reaction between amino acid asparagine and sugars like glucose and fructose during Maillard browning, or cooking at high temperatures. To prevent its formation, it is suggested for food to be cooked at lower temperatures, and with less browning.

Meanwhile, food allergies are another issue that warrants attention.

There is an increasing prevalence of food allergies in Asia with the growing westernisation of one’s diet. In this case, one man’s meat is literally another’s poison. Allergic reactions can include rashes, inflammation, anaphylaxis, and even death, and some of the common allergens are

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Food processors have to ensure that cross contamination does not occur across production lines or preparation areas. eggs, shellfish, milk and nuts, especially peanuts.

According to a study conducted by TÜV SÜD, allergic reactions accounted for 21 percent of the surveyors’ experience with unsafe food.

This was followed by food poisoning at 16 percent.

Due to its dire consequences, it is important that manufacturers and food processors ensure cross contamination does not occur. In particular, extra caution has to be taken for allergens that affect a greater share of the population, or those which have especially devastating effects when taken by people who are allergic to them.

HIGH RISK AREAS The kitchen plays a huge role in maintaining the quality and safety of food, especially since that part of the production process holds the most risk. This includes food preparation, cooking methods used, the person handlng it, and the environment in which it is handled.

Apar t from keeping tabs on cooking techniques, food processors and handlers have to ensure that cross contamination does not occur across production lines or different preparation areas. This helps prevent the transference of not only

bacteria, but allergens as well.

For starters, the bulk of kitchen activities are handled by humans who may cause contamination through unsanitary practices, such as not washing their hands enough, working even though they are unwell, not wearing protective gear, or touching food after coming into contact with raw meat.

Often times, infected food handlers can pass on the norovirus, hepatitis A virus or shigella to food products through unwashed hands.

Cross contamination may also happen when there is a lack of teamwork and procedure among workers, such that tools used in different areas (raw and cooked foods) are shared without being washed.

In addition, warm, moist areas are prime breeding grounds for bacteria. Foods should be stored in refrigerators, where freezing suspends bacterial growth. Nonetheless, bacteria like listeria and Yersinia enterocolitica can still grow even at low temperatures. It is therefore crucial that all working spaces are sanitised and disinfected frequently (including storage areas), to minimise contact points with bacteria.

The cooking process plays one of the most important roles in maintaining food quality. Microbes are

eliminated through heat, and most pesticide levels are significantly reduced after processing. Food has to be heated to at least temperatures of above 78 deg C so that all pathogens can be destroyed.

Clostridium bacteria on the other hand, are heat resistant and killed only at temperatures above boiling point. Botulism toxin, which can be found in improperly canned products, is also inactivated through boiling. However, processors also have to be mindful of processing contaminants and choose their cooking methods accordingly.

CLEANING THE PROCESS Adopting good manufacturing practices (GMPs) and a Hazard Analysis & Critical Control Points (HACCP) plan can help manufacturers reduce the risks of food contamination.

The backbone of these measures is the education and training of employees, who should understand the importance of food safety and the role they play in upholding it. This is particularly crucial for the HACCP plan, which requires people who are knowledgeable or experts in the product/process to identify potential hazards and recommend controls, limits, and corrective action.

A thorough hazard analysis is the first step to an effective HACCP plan, where some points of considerations are ingredients, raw materials, the process, storage, distribution, consumers’ interaction with the product, and how hazards may be introduced through these factors.

In the next step, manufacturers will decide which potential hazards need to be addressed, according to their severity and likelihood. They will then move on to determine critical control points (CCPs)—steps in the production process where control can be applied to eliminate or reduce food safety hazards. Some examples of CCPs are cooking, where thermal heat is used to destroy pathogens, or chilling, where adequate

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CONTROL MEASURES, SUCH AS SETTING THE TEMPERATURE AND DURATION AT WHICH CERTAIN FOODS SHOULD BE COOKED, HAVE TO BE IMPLEMENTED refrigeration halts the multiplication of bacteria.

Critical limits have to be established, and control measures such as setting the temperature and duration at which food should be cooked, have to be implemented to prevent hazards. All these measures have to be monitored so that deviations can be controlled when they occur.

Plant owners have to establish the corrective actions required in cases of non-compliance, so that employees know how to bring things back to control. Meanwhile, the HACCP plan has to be verified to ensure that it is sufficient and effective in keeping hazards at bay. All aspects

of the plan should also be properly documented and recorded.

One GMP currently in use is zoning, where areas are segregated according to the types of food they deal with (eg: raw and ready-to-eat food, potential allergens, high risk foods, wet to dry areas). Physical barriers are used to separate the areas, along with designated staff for each area, and the specific colour coding of utensils and areas.

Other GMPs include minimising dust movement, providing proper ventilation, making items like sanitisers, cleaning supplies, sinks and protective gear readily available. Some have also adopted

first-in/first-out or just-in-time inventory management systems so that ingredients are not kept for too long.

In-plant tracking systems are also useful for traceability purposes, especially when control limits are not upheld.

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34

SQUASHING THE NEW THREAT — SUPERBUGS

Microbes arrive in the form of bacteria, viruses, mould, mildew, fungi, algae and other organisms. Unfortunately, they no longer respond to conventional methods and techniques because of one major factor: the evolution of superbugs.

Not too many decades ago, manufacturers of traditional cleaning and sanitising products produced quality detergents and sanitising products that contained up to one percent of active ingredients. But over a period of time, the microbes developed their own immunity to the active ingredient and these original products soon became impotent.

Faced with the problem of microbes developing resistance, manufacturers had no option but to increase the amount of active ingredient and again, the products were successful until the microbes increased their immunity, and the pattern continued.

Because of the increasing levels of microbial immunity, some manufacturers now add as much as 10 percent active ingredient into their products — just to kill the original list of microbes! Unfortunately, this ‘leapfrog’ effect of microbes developing new levels of immunity and manufacturers increasing the levels of active ingredient to achieve results has

created more resistant microbes and eventually, Superbugs.

The most commonly known of the Superbugs is Methicillin Resistant Staphylococcus Aureus (MRSA). In simple terms, MRSA is a strand of Staph that has developed resistance to the antibiotic Methicillin. Whilst once found only in hospital environments, MRSA is being detected in increasing numbers in homes and kitchens worldwide.

What makes this trend of Superbug development more concerning is that some have become so powerful that they are now treated with antibiotics of the last resort. In other words, if these antibiotics do not work, there is nothing left to stop the spread of certain infections.

This is where technology comes in.

Traditionally, microbes and pathogens are killed by one of two methods — by poison or dehydration via products containing high concentrations of alcohol. The problem with these methods is that the pathogen is able to build up resistance to the poison (or the dehydration process) and over time, this promotes mutation — the ability of the pathogen to evolve into a Superbug.

In recent years, some food safe and water based antimicrobial technologies have been developed. These bond

Horia Varlan, Bucharest, Romania

Ryan Kitko, Ohio, US

SUPERBUGS MAY BE ARMED WITH HIGH MICROBIAL IMMUNITY, BUT THEY HOLD LITTLE THREAT AGAINST TECHNOLOGIES THAT ACT ON MECHANICAL MEANS.

BY LEW MACKINNON, COO, ZOONO GROUP

to surfaces such as stainless steel benches/food preparation boards to resemble a series of microscopic ‘pins’ that attract, pierce and kill pathogens by lysis — destroying pathogens by rupturing their cellular walls.

This principle of lysis is similar to that of a pin popping a balloon — and just like a balloon that cannot be reformed once it has been popped, the same applies to pathogens that have had their cellular walls ruptured.

These new generation technologies kill by mechanical means and do not leave residues, leach or promote mutation. Significant improvements have been made in the efficacy and longevity of such products.

Some water based solutions that dry to form a covalent bond with a hard surface or skin not only kill bacteria and viruses, but also protect the surface for extended periods of time. Protection for hard surfaces last up to 30 days and protects skin for at least 24 hours. Some of these have also been successfully tested against a variety of pathogens, including superbug MRSA, H1N1 and Norovirus.

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TESTING FOR SAFETY Once all measures are in place, testing serves to ascertain the effectiveness of the program. Food products have to be tested to ensure that they adhere to regulations and safety requirements.

Testing helps with traceability measures as well. Due to the globalisation of the supply chain, contamination can happen anywhere along the entire process. Testing is therefore available for not just the end product, but also processing facilities and raw ingredients.

Swabs and kits are available for environmental testing during processing, which can be used to detect the presence of microbes in the facility, and is useful for testing the cleanliness of surfaces and high risk areas. Otherwise, analytical instruments such as a mass spectrometer

or gas chromatography are utilised to identify the chemical and biological composition of products, which can detect trace levels of antibiotics, growth promwoters.

However, tests can be costly.

This is further compounded by the fact that at times, it might not be representative of the actual situation.

“One of the challenges is getting representative sampling. When you go to the dock and a ship comes in with bananas, how many and where

do you sample from in order to make sure that you have a representative sample that represents the entire cargo?” asked Shanya Kane, VP and GM of GC & Workflow Automation Systems at Agilent Technologies.

Because of the uncertainties involved with testing, together with the complexities and interconnectivity of the supply chain, it is pertinent for all stakeholders to ensure that their food is safe for consumption upon leaving their place. It is crucial for these companies, from suppliers of raw ingredients to food preparation, to subscribe to initiatives that emphasise on a hygienic and contaminant-free process. Ultimately, food safety can be upheld only when inculcated across the entire supply chain.

For more information, ENTER No: 0331

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36

NO SLIP UP ON SAFETY

WHEN ‘safety’ is mentioned alongside with ‘food processing’, the first thought that comes to mind is food safety standards. While that is of paramount importance, it is equally critical to maintain workplace safety in food processing plants.

Slips, trips or falls are especially dangerous when such incidents happen in a food processing plant, when your colleagues are dealing with intense heat or working with sharp and dangerous machineries.

Research shows that slip, trip and fall injuries are more prevalent in food and drink industries than in most other industries, comprising of 35 percent of major injuries in this sector, costing employers over US$750 million annually.

Some slip and trip incidents may result in disabling and fatality. For example, the Singapore’s Workplace Safety and Health (WSH) Statistics Report 2011 issued by the WSH Council and the Ministry of Manpower (MOM) highlighted that 43 percent of workplace fatalities involved slips, trips and falls from heights.

As the pace of economic progress picks up across the Asia Pacific region, many countries are

Robert Couse-Baker

THE RISK OF SLIP, TRIP AND FALL INJURIES ARE MORE PREVALENT IN FOOD AND DRINK INDUSTRIES THAN MOST OTHER INDUSTRIES. SOME SIMPLE MEASURES CAN GO A LONG WAY IN ELIMINATING PREVENTABLE HAZARDS AND ENSURING THE SAFETY OF YOUR VALUABLE WORKFORCE. BY ALOYSIUS LIM, PRODUCT SPECIALIST, BRADY CORP ASIA

implementing stricter rules and regulations pertaining to workplace safety.

Singapore’s Workplace Safety and Health Act (WSHA) 2006 requires employers to ensure the health and safety of all employees and anyone who may be affected by their work, which includes taking steps to control slip and trip risks.

Such rules and regulations serve to bring about a safer work environment for everyone, and employers who do not meet the additional stipulations on fall protection and safety may be heavily penalised.

PREVENTIVE MEASURES There are many ways to prevent slips, trips and falls, but we can generally categorise the measures into two main processes—the first of which involve improving traction on the stepping surfaces to prevent slips and falls.

In many food-processing plants, cooking oil, grease or washing detergents pose a considerable risk when spillage occurs. Your facility should have proper and accessible sorbents to remove such hazardous substances, and you should consult professional suppliers on the right types of sorbents to deal with specific substances, and to deploy in specific locations.

On the other hand, some surfaces are inherently slippery regardless of the presence of oil, grease or water.

In such instances, you should install anti-skid floor tapes to improve the traction to prevent slips and falls.

A good number of slips, trips and falls happen on the stairs, which is why it makes good sense to install

In many food-processing plants, cooking oil, grease or washing detergents pose a considerable risk when spillage occurs.

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anti-skid stair nosing products on the steps as well.

The second process in preventing slips, trips and falls is to create a visual workplace. Most regulations and safety standards require employees to display clear and concise messages using accident prevention signs and tags to warn users to keep clear of dangerous areas, such as signage and barricade tapes to inform users of the risk in that area.

Safety signages should always use simple words and visuals, be printed in high visibility colours and placed in prominent and brightly lit locations.

RESEARCH SHOWS THAT SLIP, TRIP AND FALL INJURIES ARE MORE PREVALENT IN FOOD AND DRINK INDUSTRIES THAN IN OTHERS, COMPRISING 35 PERCENT OF THE MAJOR INJURIES IN THIS SECTOR if your facility has proper signage and warning devices, you should develop your comprehensive checklists with qualified company personnel.

You can also consult a third party expert who may well be able to identify additional safety signage and labelling needs that you would not have considered.

In many countries where skilled labour is difficult to procure, it is

CONSULT AN EXPERT Always star t by checking with your local regulatory authority on the regulations pertaining to food processing plant safety. To determine

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10 SIMPLE TIPS Here are 10 ways you can prevent slips, trips and falls in a workplace.

1. ASSESS YOUR SLIPS, TRIPS AND FALLS NEEDS Take a look at your past slips/trip/fall incidents by type and location to uncover trends, commonalities and causes.

05102012Brady-198

2. MARK AISLES AND PASSAGEWAYS Use heavy-duty, highly visible warning tape and floor tape to mark any uneven floor surfaces, and mark proper locations for tools and equipment storage areas to keep them from becoming obstacles in aisles and walkways.

6. POST SAFETY SIGNAGE AND LABELLING Identify areas where there is a general need for instructions and suggestions to maintain safety. For example, install ‘Caution-Slippery Floor’ signs to warn of wet surfaces, or ‘Watch your step’ signs to indicate uneven floors.

7. WARN OF TEMPORARY HAZARDS Short-term hazards due to maintenance and housekeeping should be marked with cautionary floor stands, barricade tape and warning posts and chains.

3. PROVIDE TRACTION ON SLIPPERY SURFACES Keep floors clean and dry where possible. To prevent injuries, make sure your stairs and landing areas are marked with anti-skid floor tape that withstands grease and oil.

8. INSPECT SCAFFOLDS AND LADDERS Inspect your scaffolds and ladders frequently for damage, faults and wear, and use scaffolding tags and inspection tags to mark inspection dates.

4. IMPROVE SAFETY ON STAIRS To improve safety on stairs, make sure your stairs are marked with antiskid cleats. All treads should be reasonably slip-resistant and the stair nosings should be of a non-slip finish.

9. CONTROL AND CLEAN OIL/GREASE/ DETERGENT AND SPILLS Be sure your facility is stocked with the proper amount of absorbent pads. Monitor and change absorbent mats in a timely matter as they become saturated.

5. MARK EMERGENCY EVACUATION ROUTES Exits must be clearly visible and be marked with a sign reading ‘exit’. Use glow-in-the-dark exit signs, anti-skid tapes and mark emergency evacuation routes.

10. TRAIN YOUR EMPLOYEES Educate employees on why slips, trips and falls occur and teach them how to look for hazards.

even more important to ensure the safety of your staff. The Singapore Food Manufacturers’ Association (SFMA) noted that the tightening of foreign worker policies will put a huge stress on the availability of food industry workers.

Implementing workplace safety is a small price to pay to ensure that your food processing plant is prepared for safety regulatory audits and, above all else, provides for a safe working environment for your employees.

For more information, ENTER No: 0332

Kitchen Hygiene Audit to Minimize Risks Food and beverage producers, manufacturers, distributors and catering establishments are increasingly under the scrutiny of regulators and consumers. All food 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.

TÜV SÜD PSB offers customisable food microbial monitoring and kitchen hygiene audit programmes to suit your unique business needs, providing you with the most comprehensive and proactive food safety programmes. It is an internationally recognised testing and certification body with laboratories that are accredited to ISO17025 under the Singapore Laboratory Accreditation Scheme (SINGLAS).

To help safeguard your business from avoidable food poisoning risks, build this risk management programme into your food and beverage processes now.

Find out more from our experts today at +65 6778 7777.

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SPECIAL SAFETY FEATURE 40

GO CLEAN WITH AUTOMATION THE ONGOING DEMANDS BY BOTH CONSUMERS AND THE MAJOR SUPERMARKETS FOR IMPROVEMENTS IN QUALITY, CONSISTENCY AND VALUE HAS LED TO SIGNIFICANT CHANGES IN THE WAY PRODUCTS ARE PRODUCED AND PACKAGED. WHILE WE MAY BE AWARE OF THE BENEFITS THAT PACKAGING MATERIALS AND CONCEPTS BRING TO IMPROVING SHELF LIFE,THE ROLE WHICH AUTOMATION PLAYS IS OFTEN UNDERSTATED. BY BOB HINCHCLIFFE, MD, QUASAR AUTOMATION

CONTAMINATION REDUCTION

functionality required for a diverse range of applications.

The growth in the healthy foods and snacks markets has further driven the requirement for not only attractive presentation, but extended shelf life for products such as organic fruit, vegetables, nuts, dried fruit and cereals. The freshness of these products is largely determined by air-ventilation and the preservation of humidity within the packaging and ultimately, this is achieved by the use of the latest laser technology that can often be

The shelf life of any given product is determined by the manufacturer who must ensure that the product is still safe to eat, on or by the date shown on the packaging. All food production environments are subject to rigorous hygiene standards and adhere to cleaning regimes for machinery, for example, ensuring that there is little opportunity for contamination.

However, where products need to be handled and humans are involved, there are greater opportunities for contamination even from small amounts of bacteria which may be present on the person, despite well-disciplined cleaning regimes.

The production of ready to eat meat products can be used as an example to illustrate the importance of hygiene and its potential effects on shelf life. During the large scale slicing and packing of ready to eat meat products, the control of hygiene in

Mike Haller, Eriskirch, Germany

Ariana Rose Taylor-Stanley, Bainbridge Island, US

FROM a packaging perspective, modified atmosphere packaging (MAP) is an excellent example of packaging being used to increase the shelf life of fresh and refrigerated food products. Behind the scenes, however, it is automation, usually in the form of a laser, which produces the tiny holes that allow the packaging to control and extend shelf life.

We might think of these as just humble holes, but the reality is quite different. Hole size, shape and position need to be controlled to micron dimensions to provide the specific

found integrated within the packaging material production lines.

There is no doubt that packaging, helped by automation, plays a significant part in maintaining and extending the freshness of produce, however, there are many other instances, especially much earlier in the production process, where the use of automation brings tangible benefits to product quality, consistency and ultimately shelf life.

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the packing area is paramount to keeping the initial bacterial loadings under control. Typically, meat is sliced on a high speed automated slicing machine and it is then placed into its pack by operatives working on the production line.

Potential sources of contamination in the slicing and packing operation are controlled by the application of rigorous hygiene to all surfaces that contact the meat product. Slicing blades, conveyors and other equipment is cleaned and sanitised on a regular basis to prevent them from becoming a source of contamination. The hygiene in the packing area is actively managed and monitored to ensure that issues do not occur.

One potential source of contamination in the packing area is more difficult to monitor and manage than the hard surfaces—people. They are potential sources of bacteria and contamination and in a manual packing operation, they come into contact with every slice of meat being packed.

People carry bacteria on their skin and hair and in their noses and mouths. This bacteria is a potential source of contamination on ready to eat foods and must be controlled if the safety and shelf life of the food is to be protected or extended.

CONTAMINATION CONTROL Humans are recognised in the food industry as being a large potential source of bacterial contamination of food products. This is especially the case where the operative manually handles the food product during its processing or packing operations.

As you would expect, systems have been devised to minimise the risk of contamination and reduce the initial bacterial loads on the products. The initial bacterial load is a key factor in the shelf life of all fresh foods.

Typical methods used in the ready to eat meat industr y to c o n t ro l a n d m a n a g e b a c t e r i a l

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contamination from operatives include the use of personal protection equipment (PPE), such as hairnets, masks, overalls, boots and gloves.

There is, however, a cost for the provision of this equipment and the subsequent laundry costs for the reuseable items. The management of changing areas and locker rooms is also significant and adds further to the overall impact of the control of potential contamination from human sources.

The hand washing and personal hygiene regimes within high risk packing areas are vital to minimising bacterial contamination risk. In a manually packed environment, the food contact surfaces include the hands of the operators as well as the conveyors and other equipment.

It is the hands that are likely to spread contamination throughout the area if the disciplines are not well managed. Hands have particular issues when it comes to maintaining them as a hygienic food contact surface. Hands can be difficult to clean because the surface is soft and contains pores that entrap bacteria.

Hand sanitation is also difficult because the chemicals that can be used need to be mild and not attack the skin surface. These issues are helped with the use of gloves to provide a barrier but these too are not easy to keep clean over the period of a shift.

The final issue around hands is temperature. Typically, the surface temperature of a gloved hand in a refrigerated area is around 20 to 22 deg C and this has an incubation effect on any bacteria on the surface of the glove. In the space of four hours, the number of bacteria can double, leading to potential contamination of all products handled. This risk is often managed by a ‘glove changing procedure’ to prevent the build-up of bacterial numbers.

Papadum Gripper

HAND SANITISATION

Certain types of robot grippers allow delicate foodstuffs to be moved without contact with the gripper.

AUTOMATION SOLUTION Automation by comparison can significantly reduce and in certain instances, eliminate the potential for bacterial contamination. The uptake of automation within the food industry continues to increase as robots become faster and vision systems are now commonly used to identify the position and orientation of products, allowing them to be picked, processed and handled automatically.

The benefits of using robots for these often-monotonous tasks extend far beyond the obvious speed and repeatability gains. Robots, together with their gripping systems, are permanently sited within a clean and controlled environment and are therefore much less likely to contaminate produce during handling.

Robots and automation systems by their very nature are immune to the infections that we humans suffer. Robots do not ‘catch cold and

flu’ and as they never leave the clean environment, do not pose the risk of ‘bringing an infection to work’.

Additional benefits from robot systems are the fact that the materials from which the grippers are manufactured, such as stainless steel, are easy to clean. Grippers, especially those to be used in a high risk/high care environment, are always designed to avoid potential traps for contamination.

Rob ot syst ems can also b e programmed to perform cleaning routines at pre-determined intervals to maintain high standards of cleanliness in demanding environments.

Certain types of robot grippers, in particular those using the Bernoulli principle, allow delicate foodstuffs to be moved without contact with the gripper. This not only ensures product integrity, but also eliminates the potential for contamination that might in turn adversely affect shelf life.

Furthermore, robots within high risk/high care environments are also able to work in much lower temperatures than humans, typically five to

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For many years, the traditional method of cutting and portioning fresh product such as lettuce and celery has been to use high-speed circular blades to perform the ‘top & tail’ and portioning or cut to length operations.

While effective, this technology can have a negative impact on the quality and appearance of the portioned item, especially if the blades start to blunt, causing bruising and/ or leaving unsightly marks on the portioned product. A further drawback of this technology was the potential for contamination from material retained on the blades.

A highly effective alternative to conventional blade cutting systems is water jet. This type of system uses a high pressure pump to generate pressures of around 60,000psi. The water is delivered, via a nozzle with a diameter of just 0.15mm and travelling at over three times the speed of sound.

When used to cut delicate produce, the cells and surrounding material are left un-damaged as there are no compressive forces applied during cutting. Further benefits are the fact that the jet of water is always ‘sharp’ and the high pressures used eliminate any risk of bacterial contamination. The result is not only a product that looks great, but the cleanliness of the process also extends shelf life.

Systems of this type have also changed the way in which produce is handled. Traditionally, produce may have been cut by hand at the time of picking, giving rise to variations in the consistency and quality of cut

which they perform can and do play an important part in ensuring that the quality, presentation, shelf life and most importantly, the safety of the food which we eat, is maintained.

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and extending the time between cutting and packing. With a high-speed water jet system, the cutting process can be localised with the benefits of consistency and reducing to a minimum the time between cutting and packing.

It is clear therefore, that robotics, automation and the processes

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eight deg C. This lower ambient temperature maintains tighter control over bacterial growth on the food contact surfaces and in turn leads to lower initial loadings of bacteria during packing operations. All of these factors combine to improve shelf life for a particular product.

SPECIAL SAFETY FEATURE 44

FINDING THE DETECTION FIT

PRODUCT INSPECTION IS BECOMING MORE CRITICAL THAN EVER IN THE GLOBAL FOOD SUPPLY CHAIN.THE CHOICE OF THE TWO DOMINANT TECHNOLOGIES—METAL DETECTION AND X-RAY—IS A MATTER OF FINDING THE BEST FIT FOR THE APPLICATION. BY NEIL GILES, MARKETING COMMUNICATIONS MANAGER, METTLER-TOLEDO PRODUCT INSPECTION

RECENT updates to the International Featured Standards (IFS) in Europe, as well as other Global Food Safety Initiative (GFSI) approved guidelines worldwide, have shifted the emphasis of the food industry from contamination response to contamination prevention. Today, product inspection is more critical than ever in the global food supply chain and new technologies are making inspection more speedy and accurate.

In addition to constant concerns

regarding organic contaminants from dangerous microbes to bone fragments, food processors must be concerned with inspecting packaged products for foreign objects such as stones, glass, metals and other materials. There is also a desire from a large and growing number of manufacturers to ensure that products are not damaged, misshapen, or absent from packages. After all, that pack of broken biscuits can crumble a brand’s reputation.

For decades, product inspection has incorporated two main technologies: metal detection (MD) and x-ray (XR). Both technologies have been integrated into quality control protocols for numerous food manufacturers. Through the years, there have been enhancements to both technologies to improve performance and meet increasingly robust regulations.

When selecting the most appropriate inspection technology for an application, one question is obvious: Is one technology superior to the other?

The truth is that comparing these technologies is like comparing apples and oranges. Both offer advanced solutions for thorough product inspection, yet the technologies are very different and provide specific advantages depending on a manufacturer’s needs. The better question should be: Which technology is better suited to my application?

PRODUCT INSPECTION Practically all food and beverage products are subject to the risk of some type of unwanted contamination, beginning from the time food is picked in the field, to being processed, packaged and shipped to consumers. Many of these contaminants and foreign objects are very difficult to detect. Some of the most common foreign bodies manufacturers need to exclude from their products are metal, rubber, glass, plastic and stones.

Processed meat is just one of the many examples of a food product that is subjected to metal contaminants.

This is because there is a risk that the equipment used in processing, such as grinders and cutting blades, may break during manufacture, resulting in small metal shards making their way into the production stream.

Food manufacturers typically use the Hazard Analysis Critical Control Point (HACCP) guidelines to determine how best to safeguard products

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variable frequency technology, which allows the software to select the most suitable frequency for each application, in increments of one kHz, with an automatic function that determines the optimum frequency for the product being inspected. This enables the most challenging products to be inspected successfully including those with high moisture content as well as those packaged in metallised film.

MD technologies have also been developed to meet the needs of specific markets. One example is the sausage industry, which has a host of inspection challenges.

Grinding equipment used to process sausages and metal clips used to seal sausage ends can result in tiny metal particles making their way into the end product. A metal detector introduced to the market has been specifically designed for sausage processing operations and can be easily integrated with widely-used vacuum fillers and sausage processing equipment.

The technology uses short throughput tubes and is constructed

from stainless steel with high sealing standards certified to Ingress Protection Rating IP69K that can withstand harsh environments and wash-down regimes.

X-RAY TECHNOLOGY XR detection is an entirely different technology from MD. It uses an invisible form of short-wave electromagnetic radiation to capture grey-scale images of objects. As it scans the product, it analyses the images generated to detect contaminants which have a higher density than the surrounding product.

The sophisticated software used to analyse the image is also able to calculate product length, width, area and volume, enabling it to carry out mass measurement calculations. It can also identify missing, broken or misshapen products, monitor fill levels of liquids, and detect compromised seals and other irregularities.

Damian Gadal

METAL DETECTION Metal detectors are the popular workhorses for metal contaminant detection. They generally outnumber x-ray detection systems installed in food factories and also tend to be more cost-effective.

MD technology works by creating a detection field from an electronic detection coil system within a search head. Very small disturbances are created when metal contaminants pass through the field of detection. The tiny electrical signals generated are received, amplified and analysed by sophisticated software.

The technology works with any type of metal including ferrous, non-ferrous and stainless steel.

As a well-established inspection technology, there is a wide array of MD options available to manufacturers to suit their application. For example, gravity fall MD systems have been designed for bulk powders, granules and other dry products in ‘free-falling’ applications. Pipeline systems are available to inspect liquids, pastes and slurries as they are pumped through process pipelines.

All systems can be engineered to enable them to operate comfortably in harsh environments where they need to withstand frequent wash-downs or high humidity.

One potential challenge with this type of technology is that some conductive or wet products can create electrical signals when passing through the detection field in the search head. These signals cause a phenomenon known as ‘product effect’ which can, in some cases, mask signals of any contaminants within the package.

To overcome this, developments in MD systems have led to the use of

MT09hi

from contamination. The procedure typically requires that all production processes be fully audited and critical control points (CCPs) be established after each point where a contamination risk is identified.

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Because of this, XR is seen not only as a tool to detect contaminants but also as brand-enhancing method of checking to make sure a product will look exactly as a customer expects it to look.

XR systems are typically deployed at the end of the production process after the product is packed, but they can also be used in some processing environments too. XR technology is able to detect glass, bone, stones and high-density plastics as well as metal contaminants.

If a HACCP audit conducted by a food manufacturer identifies the risk of multiple contaminant types (more than just metals), then XR is likely to be a more suitable choice than MD. XR technology also has the ability to inspect metal packaging, such as tin cans or aluminium foil trays, for foreign bodies and out-of-place products. MD technology can be used to inspect some products packed in metallised films (where metal contamination is the risk), but only XR technology can inspect and identify contamination in food or beverage cans and aluminium trays.

In addition, the technology can be used to identify products that are deformed, out of place, as well as missing components. For example, XR scans can quickly detect a missing or misshapen praline in a premium box of chocolates which includes aluminium foil wrapped products.

In the same way that certain products challenge MD sensors, some product characteristics can also be challenging to XR technology. An example is salty products with free salt crystals. These crystals might be analysed as dense particles by XR sensors and mistakenly considered product defects. Because XR is based on density calculations, detecting products of similar densities is difficult; however, advances to XR technology are being developed to overcome these challenges.

Some recent technology advancements with XR have also improved

David Blaine, Spokane, US

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detection of products within glass containers. Due to the varying thickness of glass walls and bases of jars and bottles, detecting foreign bodies can be difficult and can result in the rejection of good products. New XR technology has been designed to scan with one vertical and three horizontal x-ray beams simultaneously, reducing blind spots in the base, sidewalls and necks of glass containers.

POWER OF CHOICE When it comes to choosing MD or XR technology, food safety regulations and retailers are largely leaving the decision to manufacturers. Leading standards have not weighed in on preferences regarding MD or XR technology, and the most recent updates to the most common standards, such as the BRC Global Standards Version 6 and the IFS Version 6, do not favour one over the other.

Neither technology is considered superior to the other in terms of product inspection. Instead, manufacturers must evaluate their production process and decide which technology makes sense for their own products and specific contamination threats.

Such decisions can only be estab-

lished after a comprehensive HACCP audit that identifies critical control points and the best method for risk mitigation.

The most successful product inspection system in some cases might be to incorporate both technologies at critical control points throughout a production line. It is important that manufacturers understand the individual needs of their production lines and the food quality legislation that they need to comply with before implementing a product inspection system.

By making use of MD and XR technologies, food manufacturers can ensure they meet and exceed regulatory requirements and retailer food safety guidelines. At the same time they will be protecting brand reputation and guaranteeing consumer welfare.

Ultimately, as with any important decision, manufacturers should seek guidance from professionals. Making the right choice is important, and asking for expert help is the safest way to select the right solution.

For more information, ENTER No: 0334

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SPECIAL SAFETY FEATURE 48

LUBRICATED FOR SAFETY

WITH THE INDUSTRY BEING MORE VIGILANT ABOUT IDENTIFYING POTENTIAL CONTAMINATION SOURCES ACROSS THE ENTIRE PRODUCT CHAIN, FOOD GRADE LUBRICANTS ARE SLOWLY GETTING THE SPOTLIGHT. MODERN LUBRICANTS ARE ABLE TO ENHANCE MACHINE PERFORMANCE AND ELIMINATE UNWANTED SAFETY RISKS. BY EM STEMPFEL, GLOBAL PRODUCT MANAGER, FUCHS LUBRITECH LUBRICATION is a key topic within the food industry, particularly regarding its potential to be an unwanted source of contamination for foodstuffs. Without proper lubrication, most machinery will break down over a period of time, which is not only true of food manufacturing equipment, but across all other sectors too.

The difference within the food industry is that the lubricants used need to address the issue of cleanliness, contamination prevention, health and safety as well as providing good technical performance.

All food producers are naturally keen to avoid any contamination incidents which can lead to product recalls, adverse press headlines and extremely costly court cases initiated by lawyers seeking compensation for victims.

The correct choice and application of lubricants can make a significant contribution to ensure that harmful contamination is avoided during the manufacturing process.

LEGISLATION & STANDARDS There are on-going calls from the

food industry and raw material suppliers for lubricant manufacturers to develop and recommend special lubricants for use in processing foodstuffs. More demanding legislation and higher hygiene standards, such as the Hazard Analysis and Critical Control Points (HACCP) concept, allow and facilitate a clear identification of lubrication points where there is a possibility of foodstuffs becoming contaminated.

Components such as line lubricators, slide and roller bearings, c h a i n s , c o m p re s s o r s , v a c u u m pumps, gearing, heat transfer sys-

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GLOBAL STANDARD Despite regulations governing food hygiene being implemented in December 1995, there is still no detailed global or European standard for food grade lubricants in place. It is therefore normal practice to rely on the US standards issued by the Federal Food and Drug Administration (FDA) and the US Department of Agriculture (USDA).

When the USDA ceased registration of lubricants in 1998, the function was taken over by NSF International, a not-for-profit independent organisation, previously known as the National Sanitation Foundation.

Registration with NSF allows the use of the highly recognised and credible NSF registration mark on products.

Around five years ago, a second registration body was introduced in Europe (UK) called InS Services.

The main intention was to counter the product registration market dominance held by NSF International. This is basically a development which one may understand. However it may also be confusing for food manufacturers as they now have to search two different product listings to ensure their lubricants are food safe.

H o w e v e r, s o m e l u b r i c a n t manufacturers still rely on NSF In-

ternational for product registration purposes although it may be slightly more intense and costly. The reason is the reputation of NSF, its global recognition and the fact that they are experts in other food and beverage safety areas as well, such as HACCP. Performance and FDA restrictions are not the only criteria significantly influencing formulation chemists in their daily work. More and more food manufacturers are asking for proof of many other things as well as providing: • Religious certificates like Halal and Kosher • Proof of the absence of GMO’s (genetically modified organisms) • Proof of the absence of BSE/TSE virus • Proof of the absence of allergens (Guideline 2003/89 EC).

Jitze Couperus, California, US

tems, hydraulics and pumps are commonplace in food production plants.

Many of these are found in close proximity to the foodstuffs, often with a high potential for any leaking lubricants to make incidental food contact. For example, high pressure hydraulic hoses run alongside production lines, with motors and gearboxes frequently located above the lines.

In the event of a contamination issue, regional legislation states that a food manufacturer is liable unless able to demonstrate that every possible step has been taken to prevent the contamination.

Machiner y and component manufacturers are also setting their own standards, based on the widely accepted US guidelines, regulating additives and base oils in the formulation of food-compatible lubricants to be used in their equipment.

OEMS Throughout the industry in general, the majority of original equipment manufacturers (OEMs) now rec-

ommend lubricants which meet international standards such as ISO, DIN, IP and ASTM. OEMs can be divided into manufacturers of production equipment, and manufacturers of components.

Manufacturers of production equipment and machinery usually provide their customers with a list of suitable lubricants. The lubricants recommended are usually those which have already been proved safe for use in the food industry.

Such recommendations are often based on experience gained in the field by machinery and lubricant manufacturers.

Manufacturers of components, such as hydraulic pumps, transmissions, bearings and seals tend to recommend lubricants which meet the international standards and have also passed further in-house tests.

However, these tests and the standards applied to the lubricants by component manufacturers can fail to take into account the special requirements of the food sector. They do not always verify whether substances are certified as food-compatible, nor do they take account of the unique manufacturing environment within the food industry.

Surveys conducted by lubricant suppliers of manufacturing plants provides manufacturers with information on whether the lubricant needs to be food grade or not, and the most suitable lubricant for the application.

Although the same production facilities can be used for food grade lubricants as well as standard products, more stringent rules are applied in order to achieve the highest purity levels and avoid the possibility of cross contamination.

Production facilities such as conduits, mixing vessels and bottling plants must be certified to ISO 9001/14001, as a minimum, for the manufacture of food-compatible lubricants. Some lubricant manufacturers have even carried out their

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own lubricant critical control points (LCCP) analysis, and use food grade lubricants in their manufacturing plant.

ISO STANDARD About 10 years ago, the National Lubricating Grease Institute (NLGI), the European Lubricating Grease Institute (ELGI), the European Hygienic Engineering and Design Group (EHEDG), and NSF have coordinated a project to enable lubricant manufacturers to undergo independently audited HACCP exercises.

The final result was the launch of a new standard called ‘Safety of Machinery— Lubricants with incidental product contact—Hygiene requirements’. The final standard was published in 2006 under ISO 21469.

There is a significant difference between product registration only and ISO

FOOD-COMPATIBLE LUBRICANT IS EXPOSED TO A NUMBER OF INFLUENCES SUCH AS OXIDATION, HEAT AND HUMIDITY

ChefSteps, Washington, US

Paul Hudson, UK

21469 certification. The ISO 21469 consists, on top of the product registration, of a full risk assessment for the entire lubricant manufacturing plant and a physical yearly audit, which includes formulation review, process review and sample taking and testing. Therefore, ISO 21469 represents the highest standard for food safety today, specifically dedicated to manufacturing and handling of food grade lubricants.

The final certification links products and manufacturing plants together in all cases. There are currently nine companies (including subsidiaries) with 11 different lubricant manufacturing plants certified against this standard by NSF.

Some lubricant manufacturers still rely on NSF International for product registration purposes

LUBRICATION PERFORMANCE Food manufacturers, OEMs and lubricant producers continue to work towards improving the performance of food-compatible lubricants.

Manufacturing processes and equipment are designed and developed with hygiene as a key consideration. The lubricants need to be designed as part of the overall specification, and the constraints in specifying lubrication systems are likely to be more restrictive than in other industrial sectors. Until recent years, the formulation chemist was severely restricted by the limited number of permitted additives and base oils, and as a result it had not always been possible to achieve high levels of lubricant performance.

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UNIQUE CHALLENGES Equipment in food manufacturing plants does not differ significantly from that used in other industries, but the environment in which it operates presents a number of unique and complex challenges.

The necessary daily washing of machinery with aggressive cleaning products under high pressure increases the chance of lubricant contamination and highly reactive substances such as fruit juice can degrade oils and greases. The industrial processes often operate at extremes of temperature, ranging from freezer systems to high temperature ovens.

Even under these conditions, manufacturers must ensure that the lubricants used continue to fulfil their primary functions, including lubricating machinery and components, heat dissipation, wear protection, friction reduction and corrosion protection. In the food in-

dustry, oil change intervals depend more on the contamination of the lubricant than on the reduction of its lubrication properties through the degradation of additives, or oxidation of the lubricant.

In addition, it is possible for lubricants to become contaminated by external influences such as water, dust, and cleaning products which can cause reactions. Not only do these reaction products pose potential contamination hazards, but they can also have a damaging effect on the production plant. The useful life of the oil is reduced and premature wear must be avoided through more frequent oil changes. The level of lubricant degradation can only be accurately assessed by taking and analysing oil samples.

Regular analysis of samples from transmissions, compressors and hydraulic power units reveal the wear

patterns in key machinery components and allows an examination of the chemical and physical condition of the lubricant, including any impurities and contamination. It is important that personnel responsible for administering lubrication management systems are trained.

Today’s superior lubrication products carry all of the necessary certifications and registrations required for the food and beverage manufacturing industry. Combined with carefully planned and implemented lubrication maintenance schedules, plus technical support and training from the lubricant manufacturer, suppliers can provide food manufacturers with peace of mind, knowing that they have minimised the risk of product contamination.

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Synthetic base oils like polyalphaolefins, esters, glycols, silicon oils and polyethers are being increasingly used, and considerable progress has been made in refining white oils—practically the only base oils used in food applications for decades. Additive technology has also progressed significantly, giving formulation chemists much greater scope to improve performance whilst working within the stringent guidelines governing food-compatible lubricants.

As a result, modern lubricants for the food industry can achieve performance profiles at least as high as those of conventional synthetic lubricants.

As it is used, a food-compatible lubricant is exposed to a number of influences such as oxidation, heat, humidity and a decline in its lubricating properties. Ongoing monitoring of lubricant condition is important in any industry, but it has particular significance in the food sector.

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siX KEYS TO THE

PAYING PREMIUM FOR SHELF LIFE

MORE THAN OBJECTIVE ATTRIBUTES, CONSUMER BEHAVIOUR IS GOVERNED BY PERCEPTION AND QUALITY ASSOCIATION. PARTICIPANTS OF A SURVEY SAID THAT THEY ARE WILLING TO PAY FOR EXTENDED SHELF LIFE, BUT ONLY IF FOOD SAFETY IS NOT JEOPARDISED. BY carola greBitus, ARIZONA STATE UNIVERSITY

THE food industr y is characterised by saturated markets and increasingly homogeneous products, particularly for fresh raw food products such as ground beef. In addition to this, the public image of the US food industry has been frequently damaged by food safety issues such as foodborne illness outbreaks.

Consumers constantly demand higher food safety and greater assurance especially with regard to meat products. Thus, food processors and food retailers must have a sound understanding of market trends, particularly of consumers’ quality perceptions and evaluation, in order to be competitive and provide differentiated products as well as successful product innovation.

From the industry’s perspective, investing in new process technologies is a key factor towards improved food safety. Technological advancements have the potential to alleviate the risk of microbial food hazards to consumers. However, in order to market products effectively, it is important for the industry to analyse which parameters influence consumers’ purchase decisions.

In a way, companies have to create a product the consumer has been waiting for at the moment he/she is asking for it without cutting back on the product’s quality. As managers learn about the importance of certain quality attributes—and define and measure it objectively from the company’s perspective, they need to consider the quality that consumers associate with a food product, which oftentimes is not equivalent to this objective quality evaluation.

Rather than thinking in objective scientific parameters, consumers do not buy attributes, they shop for subjective product benefits. Hence, consumers’ perception of the quality parameters they care for have to be investigated.

For example, it is very important to consumers that products have an attractive colour on the shelf, because the product’s colour is the first quality attribute that consumers use when assessing quality. Not only does colour plays an important role for consumers food choices, it also determines the customers’ quality expectations, even though the colour neither affects taste nor shelf life and does not predict quality of products such as fresh meat. safety issues Shelf life being of interest to consumers comes with the notion that the food consumed might be spoiled. In this context, 106 participants from the Midwest, US, were asked to indicate how the following issues affected their meat consumption patterns.

Results show that food safety in general, had the strongest effect. E coli, salmonella and L monocytogenes are especially worrisome to consumers. As the results show, none of the mentioned issues are taken lightly by the customers, although foot and mouth disease had the least effect.

Quality attriButes When purchasing fresh meats, several attributes are important to customers. In the same study, respondents were asked to

It is evident that consumers prefer both light red and cherry red coloured ground beef over brownish red ground beef.

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Wonderlane, Seattle, US

Price and shelf life were the two most important factors commonly cited by consumers when purchasing pork.

Quality PercePtion Shelf life plays a big role on consumers’ ground beef purchases. The picture is a little bit different when asking consumers ‘what comes into your mind when you think about pork quality’.

The 260 participants surveyed in Germany came up with 824 associations in this free elicitation task. Taste (10 percent), antibiotics (8.1 percent), freshness (7.7 percent) and origin (7.7 percent) were the characteristics most often associated with pork quality.

Only 0.5 percent of all associations were related to shelf life per se. The impact of shelf life was more evident when the same participants were asked what attributes were important to them when purchasing pork.

Out of the 260 respondents, 46 percent claimed that shelf life is important to them.

Further tests revealed that if shelf life was important to consumers, they were more likely to consume organic pork instead of conventional pork.

In another study, 702 pork shoppers were interviewed at the point of sale to investigate which quality attributes were most important, second most important or least important to consumers when shopping for pork products.

Results showed that price (29.9 percent) and shelf life (15.5 percent) were the two most commonly cited as being the most important factor. However, 18 percent chose shelf life as the second most important attribute. For eight percent of the respondents, shelf life was the least important criterion concerning the purchase of pork.

While it seems that shelf life is not necessarily the most important attribute for consumers when purchasing ground beef or MdAgDept

Benjamin Earwicker, Idaho, US

indicate how important each of the following attributes were when purchasing ground beef.

Results revealed that shelf life ranked fourth after fat content, colour and flavour.

More specifically, 48 percent of the sample thought the date of expiration to be very important and only three percent thought it not important at all.

Interestingly, the date of packaging is of less importance to shoppers, and whether it is freshly ground in the store and packaged in store or by the producer is of very little importance to them in making their ground beef purchase decision. pork, the picture is quite different with regard to milk.

When asked how important certain quality attributes were in the purchase decision for milk, 86 percent of 260 German consumers answered that shelf life is indeed important to them—with it being the top answer out of 25 different characteristics.

A customer segmentation via cluster analysis further uncovered that a certain group of consumers is mainly interested in shelf life, price and fat content. These consumers prefer UHT (skim) milk over fresh milk because UHT skim milk offers an extended shelf life in addition to the healthiness of a reduced fat content.

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consuMer knowledge The analysis was extended by not only including the effects of colour, shelf life and MAP, but also consumers’ knowledge regarding food safety issues. The results show that the 106 US participants considered themselves to be more knowledgeable about shelf life and meat packaging practices in general, than they were about more specific technologies such as high/low oxygen packaging or carbon monoxide in food packaging.

Ryan Weis, Missouri, US

Modified atMosPhere Packaging As has been shown, shelf life is important for consumers to make purchase decisions, and so is colour. Certain technologies such as modified atmosphere packaging (MAP) are in place to extend shelf life and stabilise the colour of products such as meat, fish, cheese and fruits and vegetables.

MAP replaces the air in the headspace of packages with a single gas or a mixture of gases such as high oxygen atmospheres, with a minimum of 60 percent oxygen or blends of oxygen with carbon dioxide. MAP is used primarily to extend the shelf life of food products.

When carbon monoxide is added to the gas mixture in minute amounts, the colour of meat is stabilised because carbon monoxide binds to myoglobin and forms carboxymyoglobin, which results in a stable bright red muscle colour that meets consumers’ expectations of meat colour.

A recent study investigated whether consumers accepted ground beef packaged under a modified atmosphere, with and without carbon monoxide. The results for 106 consumers from the Midwest, US, showed that participants preferred an extended shelf life for ground beef only if they were informed about the packaging technology (MAP).

With regard to colour, it became evident that consumers preferred both light red and cherry red coloured ground beef over brownish red ground beef. However, when consumers were being informed about carbon monoxide being a component of the gas mixture in the packaging, their acceptance of the cherry red colour dropped.

The response of German consumers (112 participants) was investigated to determine whether they accepted the extended shelf life. Results show that only some German shoppers preferred ground beef with an extended shelf life (before and after additional information on the MAP technology). However, German customers do favour light red and cherry red colours for ground beef.

cornelianesseth

US Department of Agriculture

A share of 16 percent had recently heard about MAP in the mass media and 21 percent recalled hearing about carbon monoxide in food packaging in the mass media.

Furthermore, results showed that in the case of ground beef, consumers were willing to pay US$0.36 per pound more for extended shelf life compared to a three-day shelf life after being informed about the use of MAP technology.

Information on the use of carbon monoxide-MAP reduced the willingness to pay for the shelf life extension from US$0.36 to US$0.13 per pound of ground beef. Consumers

were willing to pay US$0.16 per pound in value more for the brighter (aerobic and carbon monoxide) red colour, but introducing information on the use of MAP technologies led to a reduction in willingness to pay for colour, from US$0.16 down to US$0.05 per pound.

Individual knowledge and media coverage showed only a slight effect on the willingness to pay. However, ‘knowledge of carbon monoxide in food packaging’ and ‘having heard about carbon monoxide in food packaging in the mass media decreased the willingness to pay for colour that was generated with carbon monoxide-MAP. Consumers’ willingness to accept new technologies in food production and processing addresses a significant public health policy issue. The different results provide implications for marketing and product development regarding consumer responses to shelf life extension and information on packaging technologies.

In particular, industry recommendations can be made with regard to the consumers’ willingness to pay price premiums for the additional benefits achieved from extended shelf life, stabilised colour and increased food safety using MAP. For more information, ENTER No: 0340

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Indonesia PT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

Malaysia CONNELL BROS. CO. (MALAYSIA) SDN. BHD. + 60 3 5192 6868

Philippines CONNELL BROS. CO. PILIPINAS, INC. + 63 2 919 6088

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速 Corporate Responsibility and Sustainability

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3361

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Enquiry Number

Shelf Life

HEALTH & NUTRITION

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The Working

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Consumer Confusion In the US, however, there has been an explosion of many types of labelling systems, leading to consumer confusion. Front-of-package labelling systems have included industry-developed symbols such as General Mills’ Goodness Corner, PepsiCo’s Smart Spot, Kraft’s Sensible Solution and Kellogg’s Nutrition at a Glance.

Non-profit organisations have also created labelling systems such as the American Heart Association’s Heart Check Mark. In addition, supermarkets have jumped on the labelling bandwagon either by introducing their own shelf-tag labelling systems, such as Harris Teeter’s Wellness Keys or Whole Foods’s ANDI score, or by licensing an existing shelf-tag system such as NuVal or Guiding Stars.

These shelf-tag symbols are designed to convey health information

about products through labels affixed to shelves rather than directly on packaging.

The deluge of disparate labelling systems has made an already cluttered and complicated food packaging environment more difficult to navigate.

A consumer walking down a supermarket aisle now must make sense of labels appearing on packages and on shelves (with potentially conflicting information) in addition to processing other prominent product claims such as ‘All Natural’, ‘Low Fat’ or ‘Trans Fat Free’.

Couple this with special offers, sponsorships, celebrities, giveaways, and other branding efforts featured on food packaging and the result is information overload. uniform approaCh The solution to this labelling mess is to have a uniform, interpretive and easyto-understand, front-of-package label on all food products that is based on rigorous nutrition criteria.

In the US, front-of-package food la-

Jeffrey Turner, California, US

are meant to quickly provide the consumer with important and easyto-understand nutrition information at the point-of-purchase.

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There is no arguing that addressing the complex public health problems of poor diet and obesity will require substantial efforts from many different players, including governments and industry. Although a number of factors contribute to obesity, at the end of the day, it comes down to the food we eat.

Over the last few decades, obesity has skyrocketed and this has been mirrored by increasing trends in the consumption of nutritionally poor and calorie-dense packaged foods.

Nutrition labelling of packaged foods is one approach to educating consumers about the nutritional quality of the food they are putting in their bodies and the hope is that such labelling efforts will encourage healthier food choices when shopping.

Recently, there has been increased interest in taking key nutrition information from detailed labels that appear on the back or side of packaging and displaying it on the front of food packaging.

The idea behind a front-of-package food label is a good one. The labels

Sally Crossthwaite

GrowinG concerns over poor diet and obesity have seen increased efforts in creatinG front-of-packaGe labels that are accurate and easy to understand. as history has shown, this may be easier said than done. by Dr Christina a roberto, harvard school of public health

HPRINT-KHR-HALF-AD-MARCH2013.pdf

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belling came to the food policy forefront when a program called Smart Choices was launched in 2009. The program was the result of collaborative efforts among members of government, the food industry and public health organisations, as well as scientists and nutrition educators.

The idea behind it made a lot of sense: introduce a uniform labelling system across food products that would guide consumers to ‘better-for-you’ products. However, when the labelling system was released, its seal of approval was emblazoned on products like Hellman’s mayonnaise, Froot Loops cereal and Fudgsicles.

The program immediately drew negative press regarding its potentially misleading nature. After threat of investigation by a state Attorney General and an announcement that the United States Food and Drug Administration (the regulatory agency that oversees packaged food labelling) was going to undertake efforts to recommend a science-based front-of-package labelling system, the program was halted.

At that point, the food industry indicated they would hold off on implementing a front-of-pack labelling system until after the FDA provided guidance. However, several months after suspension of Smart Choices, the Food Marketing Institute and Grocery Manufacturer’s Association, two of the industry’s largest trade groups, announced the launch of Facts Up Front, a front-of-package labelling system that has since been rolled out in the US.

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CompleX system Given that the goal of front-of-package labels should be to provide consumers with quick and easy to understand nutrition information, the system raises several concerns.

First, the symbol is packed with information. At a minimum, the label includes icons that provide information about calories, saturated fat, sodium, and sugars per serving. This information is displayed in grams/milligrams accompanied by percent daily values.

HEALTH & NUTRITION

April/MAy 2013 ASIA PACIFIC FOOD INDUSTRY

Another concern is that the labelling scheme allows companies to cherry-pick specific nutrients such as vitamins that can be highlighted on less healthy products to make them seem healthier. This might motivate the industry to fortify less healthy foods with certain nutrients to boost their appeal.

In comparison, simpler and more intuitive labelling systems are in use in other countries. In the UK, the Food Standards Agency developed and recommended a traffic light approach that has been used by some food manufacturers. This symbol uses simple, colourful (green, amber, red) traffic lights to alert consumers to low, medium, and high levels of nutrients to limit, including sodium, saturated fat and sugars.

There is a growing body of research indicating that a traffic light approach to food labelling is easily understood by consumers and can help them make healthier food choices. Because the traffic light approach also highlights the negative nutrients in products, it is also less likely to mislead a consumer into thinking a food is a good for you choice simply because there is a front-of-package label on it.

Other countries, such as the Netherlands, have adopted the international Choices Programme check mark system used by food companies around the world. The symbol identifies foods and beverages meeting nutrition criteria developed by an independent scientific committee, rather than members of the food industry. Evaluations of the Choices symbol have shown that it too can assist individuals in making healthier food choices. optimum symbol Since there are so many front-ofpackage labelling systems available, it is important to determine what an optimum symbol should look like.

The most useful labelling system would be a single, uniform label ap-

Page Inc, Minnesota, US

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Consumers will benefit from packing labels that are educational and simple. pearing across food and beverage products, rather than many different non-standardised labelling systems that make it difficult for consumers to evaluate and compare the nutritional profiles of foods.

Consumers would benefit most from an interpretive symbol that provides an evaluation of a food based on accurate and rigorous nutrition criteria.

A number of principles should be kept in mind when designing a front-of-pack symbol to communicate nutrition messages. The first is simplicity. Consumers want simple labels and have trouble understanding labelling systems that include too much information.

Front-of-pack labels should avoid inclusion of percentages and units like grams and milligrams that mean little to most consumers. Front-ofpack labels should also be intuitive, which can be accomplished by using traffic light symbols that can be further simplified by including ‘high’, ‘medium’, and ‘low’ text on the lights to help consumers quickly and accurately process the message.

Other simple and intuitive approaches that have been proposed are front-of-pack symbols that award products up to three possible stars, checks or other indicators, based on the nutritional profile of the food.

Many consumers, particularly those interested in losing weight, also care

about calorie information and report using it. rethinking labelling When we think about an optimum front-of-package label, we tend to ask, what kind of label will motivate consumers to make healthier food choices? However, an equally important question for public health is what kind of front-of-package label will motivate the food industry to offer healthier products?

After the implementation of New Zealand’s Heart Foundation Tick symbol, 33 tonnes of salt were removed from the food supply over the course of a year. The required listing of trans fat on packaged foods in the US was also followed by a reduction in the amount of trans fat in products. Similarly, the Netherlands has witnessed a reformulation of the nutritional profiles of foods following the introduction of the Choices Programme.

Front-of-package food labelling is an opportunity for the food and beverage industry to do right by public health, whether they are mandated or choose to do so. But this will require a simple and thoughtful approach to labelling that will provide consumers with an honest evaluation of the healthfulness of a food product.

For more information, ENTER No: 0350

Enquiry Number

3368

BEVERAGE

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Case-study:

BottlIng With Care

Beverages featuring fruit chunks are regarded as important drivers of the growth of the fruit juice segment. the ‘delicate’ ingredients pose a challenge that coca-cola hBc eurasia must overcome to gain a foothold in this emerging market. By Jürgen Kraatz, sales manager, krones

Still beverages with a pulp content are finding progressively more adherents among consumers worldwide.

The Coca-Cola brand Pulpy is broadening its appeal, particularly in newly industrialised countries. In 2010, the chunky fruit juice was on sale in 14 different nations. In 2011, the drink was being produced and sold in 25 national markets.

The growth rates in China, India, Indonesia, Pakistan and the Philippines have regularly exceeded expectations.

Other test markets are being targeted.

Beverages featuring fruit chunks are regarded as the paramount drivers for future global growth in the fruit juice segment.

For the premiere bottling of the drink in Russia, the company chose its plant in Istra, north-west of Moscow.

The beverage company operates a total of 12 filling plants and 75 distribution warehouses in the country, from Moscow to Vladivostok. The process

selected was inline blending with aseptic filling, with the process technology required integrated into an existing aseptic line.

InlIne BlendIng In the production process of the juice, it is vital to preserve the pulp against damage from the beginning of the process to the end and to integrate only essential monitoring and operator control elements into the system.

From the experience gained in other countries, the company had the following alternatives to choose from: hot-filling in a single-flow process, an aseptic process in single-flow mode, aseptic inline blending with a twin-flow process and single-flow filling a hot or cold twin-flow process, both for product processing and for bottling on a dual filler.

Empirical feedback from actual operations had confirmed that aseptic inline blending offered good preser-

vation of the pulp, excellent dosing accuracy and a high line output. Inline blending means that pulp and juice are aseptically prepared separately and then bottled together.

“The paramount goal was to make the operation as gentle on the product as possible and to minimise damage to the fruit cells,” the company’s country engineering manager, Natalia Polozova, emphasised. “We didn’t even consider the option of not filling the product aseptically.”

PreParatIon The pulp is delivered frozen in 180 kg drums. To enable it to be processed, it first has to be thawed for around 24 hours. This is done inside the hall at ambient temperature. The slurry is required to exhibit defined proportions of pulp and juice. There must be no ice in the mixture, the temperature should not be too low and the mixture has to be homogeneous.

Sophia La

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

“We attached particular importance to the design of the agitators, so as to be as gentle as possible on the product but nonetheless prevent any sedimentation in the tank”, she explains.

MIxIng Process A special design of the vapour seal supply system employed in aseptic operations prevents the slurry from being baked onto the surfaces of the aseptic double-seat valves’ vapour seals. At a minimised distance from the tank’s outlet stands the aseptic blender, which mixes the slurry and the juice provided. The mixing ratio is approximately one part of slurry to nine parts of juice.

The finished beverage from the aseptic blender is supplied to the filler and here, where particular attention has been paid to minimise distances and maximise gentle handling as well.

Retrofitting the requisite filling valves and agitators in the ring bowl ensures optimum filling of the finished beverage under aseptic conditions.

The finished beverage in the bottles were able to meet the quality standards required by the company.

According to the engineering manager, the drink “is something rather special.

The fruit chunks create a freshness on the tongue as if you’re drinking freshly squeezed juice.”

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Once the slurry meets these criteria, the product is released by the laboratory, heated up in the pasteuriser, and cooled down again. The pasteuriser’s output is approximately two cubic metres an hour, which can be individually set in each recipe.

Through cross-corrugated tubes, the slurry is then gently and dependably heated up in the shell-and-tube heat exchanger and delivered by screw-spindle pumps. Minimised distances, few changes of direction in the system and elimination of control valves in the product path ensure that the product is handled with utmost gentleness.

After the slurry has been heated up in the system and then cooled down again, it is passed to the sterile tank, with a usable capacity of 10 cubic metres, installed near the filler.

While this process is running, juice without any chunks or pulp is being heat-treated in the existing pasteuriser, and likewise, held ready in a sterile tank. The slurry sterile tank has been specially designed to meet productfriendliness criteria and to minimise product losses, with the process conceived correspondingly.

The tank, for example, incorporates an agitator that gently keeps the slurry homogeneous. This process, of course, runs under aseptic conditions.

Phone + 49 (0) 41 02 / 202-003 info@hydrosol.de, www.hydrosol.de

Enquiry Number

BENEO Sports Drink Image

Through cross-corrugated tubes, the slurry is then gently and dependably heated up in the shell-and-tube heat exchanger and delivered by screw-spindle pumps.

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The product has been on the market since June 2012, with demand proving very persuasive so far. At the moment, the company is using one line solely for bottling the orange drink in 0.45 L containers at a speed of 42,000 bph. Two more similar products are set to follow in 2013.

Decontamination Line In 2011, the company had for the first time embarked on a paradigm shift.

After three aseptic lines with separate blow-moulders and fillers connected by air conveyors, the company decided to buy its first blow-moulder/filler monobloc, where the preforms are decontaminated within a few seconds, in a treatment chamber located between the oven and the blow-moulder using gaseous hydrogen peroxide.

The optimal H2O2 concentration in conjunction with the hot preforms ensures a high decontamination rate for both the inside and outside of the preforms. The risk of the preforms or bottles being recontaminated after decontamination is reduced to a

at the moment, the company is bottLing orange Drinks in 0.45 L containers at a speeD oF 42,000 bph minimum, since treatment is provided directly downstream of the oven and the bottles are blow-moulded with filtered air.

Treating the preforms themselves significantly reduces energy and media consumption levels compared to treating the finished containers. In the system’s module, the preforms are placed in a half-shell, a handling part that can be replaced rapidly for handling different preform sizes using quick-change features.

The module is operated at the touch-screen shared with the blowmoulding machine. The preform decontamination system substantially improves the hygiene level of blowmoulded PET containers.

This was just what the company had wanted as the plant uses this line primarily for bottling the sensitive Bonaqua Viva flavoured water in 0.5 and one L bottles, as well as Coca-Cola in two L bottles, with normal bottle closures for one and two L bottles and sportscaps for 0.5 L bottles.

Ms Polozova said that the system offered them a series of advantages.

“Firstly, we can do without the air conveyor, which means reduced bottle losses and complete elimination of air

conveyor maintenance, plus enhanced microbiological quality of the product without the risk of recontamination.

Secondly, we save on space, reduce our energy consumption in terms of compressed air for the conveyors and of steam for the filling function, and we can handle container production and filling with one operator instead of two.”

FiLLing concept The organised facility had only begun operations early in 2007 on a greenfield site in the Moscow conurbation. In the initial phase, the company started off with an aseptic line, an enhanced hygienic filling (EHF) line and a line for large-size containers.

In late summer of 2007, these were joined by a second aseptic line. The project ranked among the ten biggest investment jobs in Russia during that year and created one of the largest, and indubitably one of the most sophisticated plants in the country’s beverage industry.

For the first three bottling lines, four blow-moulding machines and the associated preform hopper loading and feed systems are installed together in a single room. From the blow-

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

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moulding room, the bottles are passed to each of the three aseptic lines via the approximately 200 m long aseptic air conveyor, ending up in the filler rooms.

Each line has its own filler room, into which the empty bottles are passed through a ‘hole in the wall’, and from which, the full bottles then leave through a small opening as well. The operators can enter the generously dimensioned room through an airlock. Each of the aseptic lines features a volumetric PET filler, which is coupled to an isolator, a rinser and an aseptic capper in a small cleanroom, and receives the closures from a closure steriliser.

The filled containers then arrive in the third separate hall, where a holding area provides some buffering time if required. The bottle flow is then divided into two tracks, each of which leads to a labeller with a shrink-tunnel.

The flows of labelled bottles are merged again and blown off. An inspection system checks the bottles for label placement and fill level before another holding area creates some buffering time to ensure the smooth functioning of the downstream machine, where 12-bottle shrink-packs are created.

Filling and packaging has now been completed. The packs are conveyed to the block-type warehouse, where they are palletised and a pallet wrapper secures the stack.

Also in Hall B0:

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

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

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

September 16–20, 2013 3313

Messe München, Germany

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For more information, ENTER No: 0360

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

dt13of_APFoodIndustry_80x240_E.indd 1

Enquiry Number

ehF lIne The design of the EHF line is very similar, with just the following differences: the rinser-filler monobloc is not aseptic, but it is separated from the surrounding air by a cleanroom.

The sole labeller used here produces wrap-around dress. In addition, a handle applicator has been integrated, and the palletiser operates in the single and not duplex version.

In comparison to the first, the second aseptic line installed offers more options: the possible range of format variants is greater. In addition, it can bottle both still beverages aseptically and carbonated products non-aseptically.

The last line produces and fills, in a separate part of the building, five L PET containers with still water at a speed of 2,000 containers an hour. It consists of a largemould blow-moulding machine, a compactly dimensioned rinser-filler-closer monobloc in a separate room, a handle applicator and a labeller.

The level and label placements are also inspected. After which, a packing machine erects the cartons, packs them with bottles and seals them. A palletiser then loads the pallets and wraps them.

By modifying its aseptic line to operate with inline blending, the company has successfully upgraded its Istra facility, and strengthened its position in the important Moscow market for all ‘new’ sensitive beverages. As Ms Polozova described, this is “a crucial step forward.”

Processing + Filling + Packaging + Marketing

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SiX KEYS TO THE

NORTH AMERICAN MARKET

ASIA SHOULD BE POISED TO BECOME THE MAJOR EXPORTER OF VALUE-ADDED FOODS AND FOOD INGREDIENTS INTO NORTH AMERICA. HOWEVER,THERE ARE CULTURAL BARRIERS BETWEEN ASIA AND NORTH AMERICAN MARKETS THAT MUST BE ADDRESSED BEFORE ONE CAN EFFECTIVELY PENETRATE INTO THIS MARKET. BY daniel beSt, PRESIDENT, BEST VANTAGE THE US is a very large importer of valueadded foods and food ingredients. In 2011, US food imports surpassed US$100 billion, an increase of more than 30 percent over two years. It is likely that the US will become increasingly reliant on Asia for its food imports over the foreseeable future, especially because Asian cuisine is thriving in American restaurants and in American homes. There is a high demand for good quality Asian ingredient food products.

The bulk of US imports is in the form of value-added foodstuffs, ranging from seafood, to fruit and vegetable ingredients, to bakery products and beverages.

Part of the attraction of the US food industry as an export destination is that American consumers are, by global standards, wealthy and willing to pay premiums for high quality foods. Consequently, it is a country able to pay premium values for quality food ingredients. On top of that, US consumers are becoming increasingly more drawn to Asian cuisine as a food preference—witness the explosion of Thai, Chinese, Japanese and Indian cuisines in the US that have entered the cultural mainstream.

According to the World Instant Noodle Association, which is based in Osaka, Japan, the US is now the fifth largest consumer of instant noodle dishes in the world.

These trends, in turn, open US markets to a plethora of opportunities for Asian

The US is now the fifth largest global consumer of instant noodle dishes

food, foodservice, and food ingredient exporters. Witness the rapid proliferation of Chinese, Japanese, Korean and other Asian food product and ingredient suppliers at international expositions, such as the annual Institute of Food Technologists and Natural Products East. This is but the beginning of a long-term trend.

Having set the stage for why the US (as well as Canada and Mexico) presents such a good export destination for Asian food manufacturers and ingredients suppliers, it becomes worthwhile to consider how these manufacturers and suppliers can be more effective in penetrating US markets.

US Food Imports $102,505

$86,650 $120,000 $76,980 $100,000

$80,000

$60,000

$40,000

$20,000 $0 2009

2010

2011

Source: US Dept. of Agriculture Economics Research Service

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The following guidelines created are based on observations regarding business-tobusiness marketing cultures and the typical mistakes made by many Asian ingredient suppliers. These mistakes can lengthen by years, the investments necessary to establish a meaningful and long-lasting presence in this lucrative marketplace.

Benjamin Earwicker, Idaho, US

1. FirSt impreSSionS matter The first impression you make with your customers, whether at a trade show or a sales presentation, is the lasting impression that will define your relationship with prospective customers.

If your first impression is positive and professional, the sales process is off to a good start. If not, you will continually be swimming up-stream to correct that first impression and doomed to watch your competitors secure the contracts.

Look carefully at your company’s logo, narrative, web site, trade show presentation, the quality of your printed literature, and the communication skills of your company

The first impression made with customers, whether at a trade show or sales presentation, is a lasting impression that will define the relationship.

representatives. When you put all of these components together, do they add up to be a compelling narrative that will encourage prospective customers to inquire further into your company?

Jon Osborne

What ameriCan bUyerS Want Price is important, but it is not the most impor tant factor in making purchase decisions. The most important factor is security—job security, to be exact.

To protect his or her job, a food product developer needs to know that an ingredient w i l l p e r f o r m i n a f o o d a s p ro m i s e d , consistently and reliably, and that technical service resources will be accessible as needed. A quality control person needs to know that the ingredient will offer consistent quality and be safe, always.

A purchasing manager needs to know that the ingredient supplier is: financially healthy; reliably there when needed; fair and consistent in pricing; that they will always deliver on time; and never be the source of interrupted production schedules. Each of these decision makers will need to be sold on the merits of your ingredient and your company.

Starting with this framework, here are six critical factors to keep in mind as you plan to sell foods and food ingredients into the North American marketplace

2. StrenGthS and WeaKneSSeS No company, no product and no individual can be all things to all people. All have strengths and all have weaknesses. Build on your strengths and minimise your weaknesses, but do not deny them! Your customer will not be fooled.

If you acknowledge your weaknesses, you can then address them proactively to your customer’s satisfaction. For example, uncertain ingredient or product quality concerns can be addressed by adopting universally recognised quality standards (such as BRC or SQF) and submitting to audits by globally respected auditing agencies (such as AIB International).

Prospective customer supplychain concerns can be addressed by demonstrating North America warehouse capacity and by guaranteeing locally accessible inventory to your customers. Local technical support can be guaranteed to customers by collaborating with Nor th American-based product development laboratories.

FEATURES

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

Greeting meet the future food market in korea Welcome back to FI KOREA 2013, certain chance to market your product in Korea Food Industry

Natural & Healthy Food Ingredients Food Ingredients & Additives Food Science & Technology Inner Beauty / Bio-Food Tech

Enquiry Number

3372

다식판(Dasikpan) The wooden board of cake patterns was used for pressing designs into small cakes which were served with tea.

FI KOREA SECRETARIAT info@fikorea.org / www.fikorea.org / Tel. +82-70-7596-3758~9 / Fax. +82-2-3010-0164

3. bottom-Up VerSUS top-doWn Business and sales cultures var y greatly by country and geographical region. In some countries, sales tend to be consummated ‘top-down’, meaning that the sale is made to the highest company executive possible, who then mandates sales decisions to lower-level employees.

In North America, the process is more ‘bottom-up’. Typically, ingredient sales need to be made to lowerlevel employees (usually product developers), who then bring in quality control and purchasing people into the decision-making process, before the sale is approved at higher levels.

I have observed several large, multinational Asian companies waste time and resources trying to get on the schedule of top food company executives while being simultaneously dismissive of lower-level product developers’ inquiries.

This is a mistake. When introducing yourself to a prospective US customer, try to simultaneously contact product developers, quality control gatekeepers and purchasing agents within that company.

In addition, the role of sales distributors is different in North America than it is in Asia or Europe.

Choose carefully. Many sales are conducted through brokers, who do not take title to ingredient or product inventory, but collect commissions on consummated deliveries. The sales cycle can be long, which requires an understanding of your customers’ internal decision-making processes.

Both patience and understanding are required.

4. doCUment yoUr adVantaGeS If you make a claim for how your ingredient will benefit your customer’s product, you will need to provide proper documentation, preferably through a third party.

I recall one example of a Japanese

Ryan Weis, Missouri, US

Robyn Lee, New York, US

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6. demonStrate reliability Finally, never forget that no matter how good or advantageous your ingredient may be (whether based on quality, performance, or price), no North American customer worth pursuing will do business with your company unless he or she knows that your company can be relied upon to deliver products and ingredients as economically, reliably, and predictably as needed.

They will also want to know that you can be counted on to deliver product quickly and reliably in the case of an emergency. Be prepared to share details of your quality control and food safety programs, the reliability of your raw material supplies, the strategic location of inventory in the case of transportation hiccups, as well as your financial reliability.

In sum, the North American food industr y offers great opportunities for Asia’s flourishing food ingredient and food product exporter. However, it also demands considerable investment in time, money and effort, so it behoves any prospective impor ter to understand the market, the needs of its customers, and to get the culture right.

For more information, ENTER No: 0370

Frying Oil Filter

Separate the suspending particles and impurities Reduce the oil acid value and prevent oxidation Extend the life-cycle of frying oil Extend the shelf-time of the fried food WWW.CHINAOILFILTER.COM Sunshine F&P Machinery Co.,Ltd. Tel:+86-20-34528332/34529382 Fax:+86-20-34528982 E-mail:Sales@chinaoilfilter.com

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5. Short and to the point If we are to generalise, German companies love to share (massive) technical detail, while French and Scandinavian companies love to project style.

American customers will want you to get to the point, clearly and quickly. Distil your sales message down to the essentials and communicate them in a way that establishes a lasting impression in the minds of your prospective customers.

F i r s t i m p re s s i o n s m a t t e r, but they need to be reinforced with clear, short, and compelling narratives that capture the interest and imagination of your customers.

Think of your first impression as designed to invite your customer to seek further inquiry. Leave the complex, turgid technical details for later.

In terms of the sales presentation itself, however, the American food business culture remains very relationship driven.

Don’t expect the hard details of your products, prices, or the graphic appeal of your website to

do your selling for you. You will need to take time for face to face interaction with your prospective customers.

If your potential customers spend time asking personal or other questions not directly pertinent to your company or product, it is because they are trying to assess you as a person and your company as a prospective supplier. Be patient and play along; it is a complex, cross-cultural mating dance.

Enquiry Number

company that sought to generate shelf stability data for one of its ingredients by replicating tests undertaken in Japan through a US university. It was not able to do so.

In addition, try to generate performance or shelf-stability data that is relevant to North American products and production practices.

We once worked with a Japanese company that sought to sell a new ingredient system based on its performance in Japanese-style breads.

However, Nor th American bakers use very different baking processes to manufacture very different products: they have very different needs. For this client, a US bakery-compatible documentation was developed.

FEATURES

Safe for ConSumption

Over the years, there have been a number of foodborne illnesses which have challenged many international hotel and restaurant chains, as well food manufacturers. Especially in recent years, food poisoning cases are involving campylobacter, salmonella, E coli and listeria in raw and processed meats, chicken and fish, staphylococcus aureus in pastries and pasta, and an outbreak of the norovirus in hotels in Japan. Some of these incidences have led to prolonged hospital confinements, court cases and even death.

One of the common solutions adopted by the industry is comprehensive food safety management programs that undertake regular sampling and testing of critical food items, kitchen sanitation audits, which include assessing the hygiene practices of food handlers and swab-testing food contact surfaces.

In addition to tests and audits, delivery inspection and supplier product evaluation are further carried out.

Hotels, restaurants and food manufacturers implement a comprehensive food safety management system (FSMS) in accordance to certifiable international standards, such as ISO 22000, FSSC 22000, BRC version 6, and IFS. All of these are engaged through an independent body providing food safety services and are aimed to monitor food quality and safety by preventing cross-contamination of food, to ensure the consumer is always protected when dining in hotel restaurant outlets.

The growing number of foodborne incidenTs have raised consumer awareness and applied pressure on hoTels, resTauranTs and food manufacTurers To ensure food safeTy. This can be achieved wiTh a food safeTy managemenT sysTem ThaT checks againsT all possible sources of conTaminaTion. by Sandy Bucao, gm, inTerTek group

Karin Dalziel, Nebraska, US

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Kitchen Sanitation & hygiene Environmental conditions and facilities in the kitchen are also important parts of food safety and handling processes. They are assessed by their conformance to accepted standards of sanitation such as the Codex Alimentarius, Recommended International Code of Practice, and General Principles of Food Hygiene.

FEATURES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

Environmental conditions and kitchen facilities are important parts of food safety and handling proceses.

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In particular, many hotels and restaurants have been successful at implementing Hazard Analysis and Critical Control Point (HACCP) food safety assurance plans for a number of years. During a typical kitchen audit, independent auditors carry out a number of visual checks, including inspection of the receiving bay, down to the various kitchen areas, such as dry storage, walk-in chillers, freezers, main kitchen and a variety of specialised areas, eg: international cuisines, pastry section, room service kitchen, and right through the buffet display.

Each area or kitchen is evaluated on a number of levels, including the hygienic conditions of ventilation and exhaust systems, while lighting fixtures, walls, floors and ceilings are also assessed to ensure that they do not cause potential physical or microbiological hazards.

Similarly, potential points for insect entry and harbourage are identified and eliminated through an effective pest control program to prevent ground for microbial growth alongside hygienically controlled disposal & handling of kitchen refuse.

In addition, it is imperative that a review/assessment of equipment is not missed. It is compulsory to ensure that all hand-washing facilities have complete supplies of hot water, soap, nailbrush, disinfecting solution as well as hand dryers or towels to allow full implementation of personal hygiene procedures.

Dishwashers must be working perfectly, walk-in chillers, freezers, hot-holding and cold-holding cabinets must be well-maintained and temperature gauges must be well-calibrated.

The accuracy of reading temperature gauges is very important to define food safety relative to the growth of microorganisms. Normally, microorganisms exhibit logarithmic growth at the temperature danger zone (TDZ) of 4.4–60 deg C. Temperature control and an accurate temperature reading eliminates exposure to the TDZ.

hygiene inSPection As an integrated approach to the kitchen sanitation and hygiene audits, check the food handlers’ personnel hygiene, working practices during food handling and food preparation. This necessitates a high level of understanding by the staff on the personnel hygiene commandments, Prep-It-Safe and Serve-It-Safe.

It is necessary for all kitchen workers to undergo training on food safety, hygiene and safe practices, to ensure that the food handlers themselves apply hygienic procedures, and do not cross-contaminate the food with any type of pathogenic bacteria during handling, processing and servicing.

The basic rule is: keep hot food hot and cold food cold. Avoid prolonged exposure of the food to the TDZ. The workers’ knowledge of the different types of foods hazards (physical, chemical, microbiological)

Enquiry Number

Tristan Ferne, UK

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FEATURES

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firSt-in-firSt-out In general terms, food safety assurance and hazards control starts at receiving. All foods accepted must be carefully inspected and correctly stored to ensure their highest quality and to protect them from contamination and deterioration.

Supplies of raw ingredients

and pre-processed foods must be carefully inspected right at the receiving, and the lag period for the unloading of deliveries must not be for an extended period especially for frozen and chilled items to avoid prolonged exposure to TDZ. N o rm a l l y, t h e p ro c u re m e n t and cost control group will have s e t - u p material specifications and guidelines for acceptance or reject dispositions.

Proper storage of foods and raw ingredients must follow the basic principle of First-In-First-Out (FIFO); this means utilising the items bought or delivered with reference to expiration or use-by dates.

This principle helps to avoid losses and spoilage.

FIFO cannot be successfully implemented without proper date labelling and segregation. Walkin chillers and freezers must have designated racks or shelves per food categor y to allow proper segregation and avoid potential cross-contamination. Special attention is given to condenser areas in chillers and freezers and no food of any type must be stored underneath, as condenser drippings can potentially cause cross-contamination of

US Army Africa, Vicenza, Italy

SCA Svenska Cellulosa Aktiebolaget, Stockholm, Sweden

cleaning & diSinfection Swabbing is a common practice in evaluating the cleanliness of surfaces. Swab samples are used to detect the presence of certain bacteria in food-contact surfaces as a result of cross-contamination or improper cleaning and disinfection process.

During kitchen audits, foodcontact surfaces such as those of utensils, chopping boards, knives, pots, pans and food processing equipment are randomly swabbed and analysed for total microbiological content.

The purpose of this activity is to check whether the cleaning and disinfection process completed by the kitchen staff is carried out correctly on surfaces which have been treated by the right dosage of sterilising solutions.

It is a myth to many, that once you change the recommended dosage of the chemicals or disinfectants, the efficacy or germ-kill ability of the solution becomes less and it is likely to no longer work in eliminating the bacteria on these food-contact surfaces.

Swabbing the hands of food handlers works in the same way as food-contact swab, and determines if hand-washing is done properly by the kitchen staff.

Offutt Air Force Base, Nebraska, US

is key to implementing preventive measures on cross-contamination.

Personal hygiene cannot be totally implemented without the provision of appropriate hand washing facilities in the work areas, complete with hot water, soap, nailbrush, disinfecting solution and hand dryers.

foods stored.

Likewise, dry foods or foods stored at ambient temperatures must be carefully segregated, labelled, and there should be no bloated cans, damp cartons or torn packages. Be mindful of crawling insects as they love to linger around open or torn packages and make it their place of abode. Food is for your customers and not the insects!

The bottom line is really how brands can leverage on the ideas and start building up a safety culture within the organisation or even at the industry level to help consumers enjoy the quality food without even need to look at what are the audit certificates you have earned, if that is really possible.

Having said that, engaging with FSMS is definitely helpful to hotel and restaurant operators and other brand owners, helping them to systematically achieve a wholesome culture of food safety. As we always say, food safety can never be fully implemented without the provisions for workers to observe proper personnel hygiene.

For more information, ENTER No: 0371

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Preview:

Thaifex The show returns with a new concurrent exhibition, a coffee award and three conferences on food safety, packaging innovations and cold supply chain.

THAIFEX Where IMPACT Exhibition and Convention Center Country Bangkok, Thailand Date May 22-26, 2013 Thaifex — World of Food Asia will be taking place at IMPACT Exhibition and Convention Centres in Bangkok, Thailand, from May 2226, 2013. In its 10th milestone year, the show, organised by Koelnmesse, Department of International Trade Promotions and The Thai Chamber of Commerce, has grown in size and content.

The show aims to fill all three halls from Challenger 1 to 3 this year, totalling 60,000 sq m, an increase of 10 percent from 2012. Food importers, wholesalers, distributors and hotel and restaurant professionals from Asia will be able to meet 1,200 exhibitors from 30 countries. Around 27,000 trade visitors are expected to attend the event, a 10 percent increase over last year.

Debuting country groups include the Italy Pavilion, which sees 50 Italian companies occupying over 600 sq m of floor space, and groups organised by the Brazilian Embassy, Korea Fishery Trade Association, Taiwan Frozen Food Processors’ Association, Turkish Confectionary & Sweet Promotion Group and Turkish Flour, Yeast and Ingredients Promotion Group.

Returning country pavilions include China, Cambodia, Korea and Singapore, with Korea bringing

together 80 companies and occupying 900 sq m of floor space.

This year’s edition will see the official launch of World of Seafood, which comprises over 3,500 sq m of net space and three groups from China, Korea and Taiwan. The concurrent event will showcase processed, value-added and frozen seafood products from Asia.

Other highlights include the Roasters’ Choice Award, an official collaboration to recognise the best coffee bean in Asia, and three new conferences in World of Food Safety, Pack InnoTech and Cold Chain World.

The World of Safety conference aims at exploring methodologies and strategies to achieve total food safety and drive customer confidence, with key concerns being effective supplier collaboration.

Pack InnoTech will examine developments in innovative global packaging, including strategies to reduce food waste and drive sustainability and business profits.

Cold Chain World will focus on optimising methodologies for preserving and ensuring shelf-life of perishables and frozen foods. __________________ Enquiry No: 0380

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ProPak Asia

Thailand’s product export is targeted to bring in 1.03 to 1.08 trillion baht (US$35.14 to 36.85 billion) in 2013 with a growth rate of five to 10 percent. The country remains one of the leading countries where foods are produced to feed the world.

PROPAK ASIA Where BITEC Country Bangkok, Thailand Date June 12-15, 2013

ProPak asia 2013, the 21st international processing, filling and packaging technology event for Asia is taking place from June 12-15, 2013, at Bangkok International Trade and Exhibition Centre (BITEC), Thailand.

This year’s edition will be the biggest ever with a total exhibiting area of 35,000 sq m, covering all space from Halls 101 to 106. The exhibition will showcase technologies and machines for the food, drink and pharmaceutical processing and packaging industries.

Over 1,600 exhibitors from 45 countries are expected to participate at the show, with 12 national pavilions from China, France, Germany, Japan, Korea, Singapore, Spain, Taiwan, US and the US and over 3,500 technologies and machines from across the world.

The show will feature five zones including DrinkTechAsia, Lab&TestAsia, PharmaTechAsia, PlasTechAsia and PrintTechAsia. This year, there will be an addition of two specialised sections in Warehousing & Logistics Solution and Packaging Material.

Thailand is the second most

significant food exporter in Asia, after China, with the value of 780 billion baht. The country is aimed to be the export centre of Southeast Asia’s food-processing industry in order to benefit from the advent of ASEAN Economic Community (AEC) in 2015, and to join the world’s top-five food exporters within 10 years.

The show will also feature seminars, conferences and competitions including the Asia Drink Conference organised by Eastern Trade Media (ETM) and Bangkok Exhibition Services (BES).

Other highlights include the Thai Star and Asia Star Packaging Award and Press Conference organised

by The Department of Industrial Promotion (DIP), Food Innovation Asia Conference under the theme ‘Empowering SMEs Through Science and Technology’ organised by Food Science and Technology Association of Thailand (FoSTAT), and the TISTR Conference organised by Thailand Institute of Scientific and Technological Research (TISTR) and Thai Packaging Centre. __________________Enquiry No: 0381

Enquiry Number

3319

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ASIA DRINK CONFERENCE BITEC • Bangkok, Thailand • June 14, 2013

CONFERENCE PROGRAMME

Who Should Attend

REGISTRATION/NETWORKING COFFEE

Asia Drink Conference is a premium event created for senior managers in the beverage manufacturing industry.

Co-organised by Asia Pacific Food Industry and ProPak Asia, the one-day conference will offer executive insights from a line-up of accomplished speakers with extensive industry experience. Asia Drink Conference is a superior platform for networking, business exchange and knowledge transfer.

OPENING AND WELCOME ADDRESS KEYNOTE ADDRESS “THE GLOBAL BEVERAGE MARKET - FACTS & FIGURES - MACHINERY DEMAND & TRENDS”

by Vera Fritsche, Processing & Packaging Machinery, VDMA (Verband Deutscher Maschinen - und Anlagenbau - German Engineering Federation)

“ASIA PACIFIC BEVERAGE MARKET”

by Philippe Chan, Asia Account Director, Canadean

Q&A

Premium Event

Q&A LUNCH

Asia Drink Conference will be held for the first time on June 14, 2013, at Bangkok, Thailand, during ProPak Asia 2013. The inaugural event will offer executive insights on a wide range of topics for the beverage industry.

The one day conference is expected to attract senior managers in the beverage manufacturing sector across Asia.

Vera Fritsche from the Processing & Packaging Machinery wing of VDMA, the German Engineering Federation, will be delivering a keynote speech on global machinery demand and trends. Philippe Chan, Asia account director of Canadean, will provide a review of beverage trends in Asia, while Richard Dailly, MD of Kroll, will give a speech on the investment opportunities and distribution network in Myanmar.

On the product front, Yvette Chek from the Malaysia Dairy Industries will talk about product development for dairy beverages. Other speakers include representatives from Krones, a packaging and bottling manufacturer, and Cognex, a vision system solution provider. __________________________________Enquiry No: 0382

TECHNOLOGY/INGREDIENT THREAD

“BOTTLING TECHNOLOGY”

BUSINESS AND MARKETING THREAD “OVERCOMING CHALLENGES OF DEVELOPING MARKETS”

“VALUE ADDING PRODUCTS THROUGH INGREDIENTS”

“MYANMAR’S INVESTMENT POTENTIAL”

Q&A

Q&A

by Richard Dailly, MD, Consulting Services Group, Kroll

COFFEE BREAK

“PACKAGING TRENDS”

“DAIRY PRODUCT DESIGN”

by Yvette Chek, product developer, Malaysia Dairy Industries.

“BENEFITS OF AUTOMATED QUALITY CONTROL SYSTEM”

“LABELLING REQUIREMENTS FOR ASEAN MARKETS”

Q&A

Q&A CLOSING ADDRESS

FOR ENQUIRIES PLEASE CONTACT:

etm

Eastern

Trade Media Pte Ltd an Eastern Holdings Ltd company

Supported by:

Peh Sue Ann Eastern Trade Media Pte Ltd Direct (65) 63792870 Tel (65) 6379 2888 Fax (65) 6379 2805 Email: sueann@epl.com.sg Gold Sponsor:

Kanyasa Mitrakasem (Pan) Bangkok Exhibition Services (BES) Ltd Direct: (66) (0) 2615 1255 Ext 105 Fax: (66) (0) 2615 2992 Email: kanyasa@besallworld.com

Refreshment Break Sponsor :

Enquiry Number

3336

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Preview:

Vietfish

Despite failing to achieve the export target of US$6.5 billion last year, Vietnam’s seafood industry is still receiving orders for the first quarter for this year. Slowdown in demands from Europe, the US and Japan means that many producers are looking to secure smaller contracts to avoid capital shortage.

ViEtFiSH Where SECC Country Ho Chi Minh, Vietnam Date June 25-27, 2013

The 15th edition of the Vietnam Fisheries International Exhibition (VietFish) will be held from June 25 to 27, 2013, at Saigon Exhibition and Convention Center (SECC).

Organised by Vietnam Association of Seafood Exporters and Producers (VASEP), the show will feature over 10,000 sq m of floor space and nearly 350 booths.

The exhibition is expected to attract 170 international and local exhibitors, as well as around 43,000 visitors from around the world, including the US, Brazil, Chile, the UK, Canada, France, Spain, Germany, Norway, the Netherlands, Belgium, Denmark, Russia, Egypt, Greece, India, Kuwait, China, Korea, Japan, Australia, Bangladesh, Thailand, Singapore, Malaysia, Indonesia and the Philippines.

During the show, visitors will be able to network and reinforce business relationships, as well as get updates on the seafood industry, such as market and consumer trends.

Products and services that will be showcased include seafood products,

THE EXHIBITION IS EXPECTED TO ATTRACT 170 EXHIBITORS AND AROUND 43,000 VISITORS FROM AROUND THE WORLD which are frozen, canned or dried, processing and packaging machines and equipment, cold storage options, chemicals and additives, transportation services, information technology and consultation services. Over 70 percent of the exhibitors are seafood companied, with the rest from related industries.

There are a series of seminars that will be held concurrently with the event. Some of the topics in focus are global GAP, an update on aquaculture certification and social responsibility, and the key to sustainable development of the seafood industry. __________________ Enquiry No: 0383

4-5 September 2013 AsiaWorld-Expo | Hong Kong

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

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

Join us at Vitafoodsasia.com/linkedin

Enquiry Number

* Transparency Market Research

Follow us at twitter.com/VitafoodsAsia

vitafoodsasia.com Portfolio includes:

3364

Featuring:

Book your stand now!

Exhibition space and sponsorship opportunities are still available.

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

Three simple words: source, grow and nurture.

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

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

11 – 13 September 2013 BITEC, Bangkok, Thailand

The perfect recipe for success.

Enquiry Number

Search for Fi Global

For more info Fi Europe

Fi Asia

3365

#Fi_Global

Fi Philippines

Fi South America

Fi India

Fi Asia-China

Fi Istanbul

Fi Conferences

Virag Virag, Budapest, Hungary

LOOK OUT FOR THESE SHOWS

CALENDAR OF EVENTS 2013 14: ASIA DRINK CONFERENCE BITEC Bangkok, Thailand Bangkok Exhibition Services & Eastern Trade Media Web: www.asiadrinkconference.com

May 4-9: IFFA Messe Frankfurt Frankfurt, Germany Messe Frankfurt E-mail: Angel.Ho@hongkong. messefrankfurt.com Web: iffa.messefrankfurt.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

7-9: SIAL CHINA Shanghai New International Expo Centre Shanghai, China Imex Management E-mail: sialchina@comexposium-sh.com Web: www.sialchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

7-10: HOFEX Hong Kong Convention & Exhibition Centre Hong Kong Allworld Exhibitions E-mail: exhibit@hkesallworld.com Web: www.hofex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22-26: THAIFEX IMPACT Exhibition and Convention Center Bangkok, Thailand Koelnmesse E-mail: s.teo@koelnmesse.com.sg Web: www.koelnmesse.com.sg/shows/ thaifexasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 12-15: PROPAK ASIA BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: mszandrowski@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

August 28-31: INTERFOOD INDONESIA JIExpo-Kemayoran Jakarta, Indonesia Krista Exhibitions Web: interfood-indonesia.com/information/

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

24-26: FI ASIA Jakarta International Expo Jakarta, Indonesia UBM E-mail: jaenneke.bolscher@ubm.com Web: fiasia-indonesia.ingredientsnetwork. com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

www.facebook.com/ AsiaPacificFoodIndustry

Find us on Facebook

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

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

NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below.

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

Enquiry Number

3331

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34 35 22 31

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World-Class Food and Tea Fairs in Hong Kong

Food Expo

Hong Kong International Tea Fair

15-19 August 2013

15-17 August 2013

Hong Kong Convention and Exhibition Centre • Source the latest food, tea and beverage products from some 1,400 quality exhibitors • Food Expo highlights include Gourmet Zone, featuring world-class delicacies, a dedicated Trade Hall for buyers and the Premium Food Zone at the Public Hall • Tea Fair highlights: tea traders from all over the world, seminars, tea-tasting sessions and tea competition

Act now for FREE admission!

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www.hktdc.com/ex/hkfoodexpo/03

Official Air Express Co.:

www.hktdc.com/ex/hkteafair/03

Enquiry Number

3360

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Imagine giving food a great taste and a long shelf life.

Sounding out the unmet needs of tomorrow’s nutrition is essential for a successful business. We want to discover and meet these needs — open minded, with deep insight and in a constant, fruitful dialog with you.

We are looking forward to your feedback at www.newtrition.basf.com