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MICA (P) 179/12/2009

| SEPTEMBER 2010

Safety

In Capping & Closures

Product Tracking

Gum Arabic’s

Bottling

Applications

FROM PASTURE TO PLATE SLASHING CO2 PERMEATION

Nutritional

Give your next pneumatic conveying system the PNEUMATI-CON® advantage: The pneumatic conveying expertise you need for top efficiency, plus the broad process experience you need for seamless integration with your upstream and downstream equipment. It takes more than a great pneumatic conveying system to deliver your bulk material with top efficiency. It also takes process engineering experts who know, in advance, how your process equipment, storage vessels, and material will affect your conveying results. Which is why you should rely on Flexicon. Under one roof you will find a comprehensive line of robust pneumatic conveying system components from filter receivers and rotary airlock valves to cyclone separators and blowers, and the in-depth pneumatic experience it takes to size and configure them to yield maximum efficiency, longevity and cost effectiveness. As importantly, you will find experienced process engineers who draw on Flexicon’s 10,000+ installations integrating conveyors, screeners/sifters, grinders, crushers, blenders, weigh hoppers, bulk bag unloaders/fillers, bag/drum dump stations, and/or storage vessels— experts who understand how your upstream and downstream equipment can impact, and be impacted by, the operation of your pneumatic conveying system. Raising the standard in pneumatic conveying system performance is what PNEUMATI-CON® is all about.

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Enquiry Number

When you convey with Flexicon, you convey with confidenceTM

2695

It’s what enables Flexicon to guarantee top results, and you to make pivotal improvements to your process with absolute confidence.

Y-0881

Where It All Comes Together

SWEET > Fondants > Icings & Glazes > Fillings > Sprinkles

COMPLETE PREPARED BAKERY > Donuts > Cakes & Muffins > Profiteroles > Slices > Cookies

FLAVOURS BREAD INGREDIENTS

FUNCTIONAL INGREDIENTS BAKERY PREMIXES > Breads & Rolls > Cakes, Donuts & Muffins > Cookies & Sweet Biscuits

Core Applications

Bakery

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Market trends are increasingly pushing bakery

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products to be healthier or more indulgent.

✓ Donuts

Whether the aim is to evolve an existing product to maintain market share or to provide

✓ Cookies

opportunities through innovation and new

✓ Muffins

products, Kerry help their customers stay ahead

✓ Savoury Pastries

of consumer trends with customised innovation

✓ Sweet Pastries

and tailored application expertise.

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

Enquiry Number

2700

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CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France CERMEX CERMEX ––Headquarters Headquarters Headquarters Tel.: +33 (0) 707--100 - Fax: +33Corcelles-lès-Cîteaux (0) 380 792 900 - E-mail: contact.us@cermex.fr 87, 87,route route de de380 Seurre Seurre B.P.3 B.P.3 ---21910 21910 Corcelles-lès-Cîteaux ---France France B.P.3 21910 Corcelles-lès-Cîteaux France Tel.: Tel.:+33 +33(0) (0)380 380707 707100 100---Fax: Fax:+33 +33(0) (0)380 380792 792900 900---E-mail: E-mail:contact.us@cermex.fr contact.us@cermex.fr 100 Fax: +33 (0) 380 792 900 E-mail: contact.us@cermex.fr CERMEX – South Asia - Pacific Co., Ltd. Iyara Tower 2/22 Chan Tungwadon CERMEX CERMEX ––South South Asia AsiaRoad, --Pacific Pacific Co., Co.,Ltd. Ltd. - Sathorn Road - 10120 Bangkok - Thailand Pacific Co., Ltd. Tel.: +66 (0) 2 678 5190 Fax: +66 (0) 2 678 5185 E-mail: michel.nigrowsky@cermex.fr Iyara IyaraTower Tower2/22 2/22Chan ChanRoad, Road,Tungwadon Tungwadon---Sathorn SathornRoad Road---10120 10120Bangkok Bangkok---Thailand Thailand Road, Tungwadon Sathorn Road 10120 Bangkok Thailand Tel.: Tel.:+66 +66(0) (0)22678 6785190 5190---Fax: Fax:+66 +66(0) (0)222678 6785185 5185---E-mail: E-mail:michel.nigrowsky@cermex.fr michel.nigrowsky@cermex.fr Fax: +66 (0) 678 5185 E-mail: michel.nigrowsky@cermex.fr

2702

Whether it’s a straightforward project or a Whether Whetherdesign it’s it’s aa solution straightforward straightforward project project or or a straightforward project or a custom for complex projects, custom custom design design solution solution for for complex complex projects, projects, for complex projects, as an expert in end-of-line equipment, as as Cermex an an expert expert in in the end-of-line end-of-line equipment, equipment, end-of-line equipment, the team has ability to successfully the the Cermex Cermex team team has has the the ability ability to to successfully successfully ability to successfully provide a solution to meet your needs. provide provide aa solution solution to to meet meet your your needs. needs. meet your needs.

CONTENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 22 no. 6

40 HEALTH & NUTRITION 40

Desire For Satiety

Whey protein ingredients can make food products more satisfying and appealing to consumers. By Vikki Nicholson, US Dairy Export Council.

Stabilised rice bran creates marketing opportunities especially for modern lifestyle consumers who are conscious of nutritional performance. By Henk Hoogenkamp

Slashing CO2 Permeation Test Times

Knowing the rate of CO2 loss is of interest to both bottle manufacturers and bottlers. By Joel Fischer, Mocon

Gum Arabic In Nutritional Applications Despite being a food ingredient that has been used for centuries in various food applications, definable nutritional benefits can be created by incorporating gum arabic into various food mediums. By Sarah Sy, Kerry Asia Pacific

PACKAGING & PROCESSING 28

Part 2: Lifestyle Foods – From Soy To Rice

Market Report: Markets Strengthen As Indians Explore Healthy Options Food and beverage manufacturers gear up as more and more consumers switch to healthy living. By Rahul Asok, Datamonitor

Safety In Capping & Closures Helping F&B Manufacturers battle bottling, canning, capping & closures issues with a clear vision. By Didier Lacroix, Cognex

44 INGREDIENTS & ADDITIVES 36

A Boost For Flour

In order to improve the baking properties of wheat with low gluten content, vital gluten is often added to the flour. However, addition of gluten is an appreciable cost factor. By Martina Schneider for Mühlenchemie

Steps Towards Globalisation A first overseas plant and a drive to stay current with trends, Angel Yeast shares more on its plans. By Tjut Rostina

Enquiry Number

2682

CONTENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 22 no. 6

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

64 BEVERAGE 52

AntiOxidants: Natural Juices Antioxidants from natural juices can help to combat the oxidation effects from the body. By Tjut Rostina

The Kick In Coffee While the debate on whether coffee is beneficial to one’s health has yet to subside, its abundance of antioxidants makes the case for a healthy cup. By Jerome Lim

Automation & Features 58

Natural Refrigerants: Current Developments & Trends

08 10 14 24 76 78 80A 80B

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

Asia Pacific Food Industry is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206

In future, everything points towards the use of natural refrigerants in both ecological and economical terms, in order to safeguard both capital expenditure and the environment in the long term. By Monika Witt, Eurammon

Product Tracking: From Pasture to Plate Effective management of perishable goods in a supply chain requires mechanisms that ensure safety and accountability to all parties. By Jeff Baum, Manhattan Associates International (Asia Pacific)

EXHIBITION & EVENTS 71 74

Preview: FiAsia 2010 Preview: Hi Japan

Cover Picture Courtesy Of Kerry Asia Pacific/Fotolia • Printed by Fabulous Printers Pte Ltd

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

MICA (P) 179/12/2009 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C

Enquiry Number

2501

EDITOR’S PAGE 8

managing director Kenneth Tan

editor Tjut Rostina tjutrostina@epl.com.sg

C ffee

editorial assistant Audrey Ang audreyang@epl.com.sg senior art director/studio manager Lawrence Lee lawrencelee@epl.com.sg

Anyone

Enjoy it hot or cold, coffee is undeniably one of the most popular beverages in the world. The caffeine in coffee provides a perk t o s t a r t t h e d a y, a n d social meet-ups are almost always about doing it ‘over coffee’. Like it or not, the beverage has strengthened its position in the consumer market, as the industry sees an increase in various sectors. Over in Asia, Vietnam saw its coffee export shipment increase by four percent this August, compared last year. Month on month, there was a 57.4 percent increase in August 2010 against August 2009. Exports of the commodity in the first 11 months of 2009/2010 went up to 1.12 million tonnes, according to a monthly report by the General Statistics Office. Coffee exports from the country in August were brought to 834,700 tonnes in the first eight months of this year, a decrease of 1.9 percent from the same period last year. Elsewhere, trouble is brewing as failure of Colombian crops is expected. With this, there is a possibility that the prices of wholesale coffee may hit a 13-year high, according to The Calgary Herald. While major coffee joints are holding on to their prices, smaller cafés would be forced to hike up their prices, and the same goes for a brew at home. Famously known for its pubs and bars, the UK is expected to see a new café or restaurant open for every pub and bar that closes within the next three years. Datamonitor reports that an estimated 2,000 of these booze establishments is expected to close by the end of 2013. In its place, about 300 cafés and 1,900 full service restaurants would be opened, signifying a change in consumer’s demands for a more continental way of eating and drinking. “There’s still a massive gap when you look across the channel so it may be too soon to claim that we’ve moved to a European lifestyle – we have nearly 10 times more pubs and bars in the UK than in France, yet only a third the number of full service restaurants and cafes,” said Kaustav Ray, a managing analyst at the company. With coffee embedded into the lifestyle of many consumers, it will be left to see if this price increase would deter coffee drinkers, or if the climb for more coffee establishments would prevail.

assistant art director Libby Goh libbygoh@epl.com.sg business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Didier Lacroix Henk Hoogenkamp Jeff Baum Jerome Lim Joel Fischer Martina Schneider Monika Witt Rahul Asok Sarah Sy Vikki Nicholson board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

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

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg

Tjut Rostina

NF USER U

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DESIGN

VESTM

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HIGH MA

POOR VOLUMETRIC SPACE UTILISATION

POOR TRAFFIC FLOW

UNABLE TO MEET GROWTH PROJECTION

INACCURACY OF PICK

NPOWER

FAILU HEAL RE TO ME TH AN E D SAFT CURREN T ET Y S YSTEMOCCUPAT (OHS) IONAL REGU LATIO NS

LAYOUT MEET CURR CONCEPT DOES NOT ENT MARKET DEMAND

LONG STOCK HOLDING

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LACK OF LOCAL SUPPORT

SLOW

KING NT PIC EFFICIE

ACTIVIT

AND IN

Schaefer, Leading the way in Logistics Innovations.

In a user unfriendly warehouse storing and retrieving goods is like walking through a huge maze, filled with obstacles from, slow and inefficient picking to poor volumetric space utilisation. At Schaefer we know how frustrating this is and we know how to lead you out of your logistics nightmare. Our customised Integrated Storage Solutions helps take cost out of the warehouse operation providing high-performance order picking, consolidating storage and picking areas, increasing picking accuracy, and faster movement of picked orders.

“The reason for our Asian success and growth is the provision of Innovative Cost-efficient solutions to the logistics market.”

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

2698

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2658

ALLPACK & INTERFOOD INDONESIA 2010

2703

ANGEL YEAST CO LTD

6021

ANGSANA FOOD INDUSTRIES SDN BHD

2638

ASHWORTH BROS INC

2688

BALLANTYNE FOODS PTY LTD

2683

BASF

2694

BENEO-PALATINIT ASIA PACIFIC PTE LTD

2684

CAMA GROUP

IBC

73 FC STRIP

2702

CERMEX SIDEL GROUP

2690

DIANA NATURALS ASIA

2699

DSM NUTRITIONAL PRODUCTS ASIA PACIFIC PTE LTD

2687

EAC INDUSTRIAL INGREDIENTS PTE LTD

6031

FAMILY CEREAL SDN BHD

2671

FI ASIA 2010

2681

FI CHINA 2011

2692

FI INDIA 2010

2695

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

IFC

2697

FRANZ HAAS WAFFEL UND KEKSANLAGEN-INDUSTRIE GMBH

2685

HEAT & CONTROL PTY LTD

2691

HI JAPAN 2010

2501

HUGHSON NUT

2689

HYDROSOL

2629

INNOPHOS INC

2682

KALSEC INC

2528

KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 21

2700

KERRY ASIA PACIFIC

6022

KORA-PACKMAT ASIA PTE LTD

2693

KRONES AG

2686

LONZA AG

6032

MATRIX FLAVOURS & FRAGRANCES SDN BHD

2701

NOVOZYMES A/S

6030

PIAB ASIA PACIFIC PTE LTD

2679

PROPAK INDONESIA 2010

2677

PROPAK VIETNAM 2011

6029

QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD

6033

R & D ENGINEERS

2432

SANDVIK SOUTH EAST ASIA PTE LTD

2698

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

2704

SIDEL

6034

TAURA NATURAL INGREDIENTS

2696

ZIEMANN ASIA-PACIFIC CO LTD

79 15 OBC 72 12 & 13

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

HEAD OFFICE

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Enquiry Number

2704

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

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The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.

Progress through innovation

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2685

Advertorial

Novozymes Acrylaway® - Less acrylamide, same tasty snacks

Bioinnovative enzymes, such as Acrylaway from Novozymes, can substantially reduce acrylamide in several food products without changing their look, feel, or flavor. The enzyme, asparaginase, has been proven to reduce acrylamide levels with up to 90% in a broad range of foods such as biscuits, crisp bread, crackers, and potato-based snacks, and lab and pilot tests in French fry production also indicate feasible acrylamide reduction. And what is truly appealing about this enzymatic solution is that it works effectively, yet the final products retain their tempting flavor and appealing look — a sizable bonus for food manufacturers that are searching for acrylamide-reducing solutions and worry about the continued allure of their products for consumer.

The natural problem Acrylamide is naturally formed when starchy foods, such as biscuits, crackers, snacks, French fries, and crisp bread are baked or fried at high temperatures — a discovery made by scientists at the Swedish researchers in 2002. Acrylamide is a chemical substance raising a number of health concerns, based on studies conducted in mice and rats by the International Agency for Research on Cancer (IARC). Studies carried out at the WHO and the FDA, as well as other research using food consumption data from several countries and data from the IARC EPIC study (European Prospective Investigation into Cancer and Nutrition) have estimated an acrylamide exposure of 0.3 to 0.8 µg/kg body weight per day. The HEATOX project, supported by Food Quality and Safety and the European Commission Community Research, has stated that there is increasing toxicological evidence to suggest that acrylamide in food may be a health risk, and that although there are ways to decrease exposure to acrylamide, there is no way to completely eliminate it. The potential risk posed to humans by this dietary exposure to acrylamide is not yet fully known, but numerous studies are currently in progress on an international level to collect the data needed to make an informed evaluation. Until more results are available, JECFA, the joint FAO/WHO Expert Committee on Food Additives, has recommended that appropriate efforts should be made to reduce the concentration of acrylamide in food.

The main mechanism for acrylamide formation involves reducing sugars and the amino acid asparagine, both common in starchy foods. Acrylamide is formed during the baking or frying stage, in a process called the Maillard reaction. This process is responsible for important color and flavor developments of baked, fried, and toasted foods, and is also known as non-enzymatic browning. Through a cascade of reactions, the side chain of asparagine is converted into acrylamide.

In search of a solution Intensive research is being carried out to investigate ways to prevent acrylamide formation in foods by optimizing thermal input during baking or frying, and changing recipes and raw ingredients. For potato based products, the main focus is on the reduction of sugar levels as this is a major factor in acrylamide formation. This includes the selection of potato varieties with low reducing sugars levels, controlling storage conditions from farm to factory and breeding new potato varieties with lower reducing sugar levels. Further research has examined other potential methods, including the decrease in cooking temperatures, addition of amino acids, and alternative frying techniques. In cereal food products, process and recipe changes that have been made to decrease the acrylamide formation include the reduction of time and temperature during baking, pH reduction, replacement of inverted sugar

Acrylaway received received regulatory regulatory approval approval fromfrom the Danish the Danish syrup syrup withwith sucrose sucrose solution, solution, addition addition of competing of competing Acrylaway authorities authorities and and is the is the first first asparaginase asparaginase to receive to receive amino amino acidsacids and and choice choice of baking of baking powder. powder. regulatory approval approval fromfrom an EU an body. EU body. Acrylaway Acrylaway also also However, However, the methods the methods described described above above may may limitlimit not not regulatory received received a positive a positive evaluation evaluation at the at JECFA the JECFA meeting meeting in in onlyonly acrylamide acrylamide formation formation but but also also the formation the formation of of 2007. 2007. desired desired Maillard Maillard products. products. Taste, Taste, appearance appearance and and otherother JuneJune In December 20072007 asparaginases asparaginases werewere officially officially added added to to sensory sensory characteristics characteristics suchsuch as crispiness as crispiness may may also also be be In December the so-called the so-called CIAACIAA acrylamide acrylamide reduction reduction Toolbox. Toolbox. CIAACIAA affected. affected. is theis confederation the confederation of the of Food the Food and and DrinkDrink Industries Industries of of TheThe natural natural solution solution the EU, the and EU, and the purpose the purpose of the of Toolbox the Toolbox is toisoffer to offer the the OneOne veryvery effective effective means means of reducing of reducing acrylamide acrylamide mostmost efficient efficient solutions solutions for acrylamide for acrylamide reduction reduction to the to the formation formation without without affecting affecting tastetaste or appearance or appearance is is industry. industry. The The Toolbox Toolbox is a is combination a combination of suggestions of suggestions the enzymatic the enzymatic removal removal of the of amino the amino acid acid asparagine asparagine for changes for changes in raw in raw materials, materials, processes processes and and recipes. recipes. by converting by converting it into it into aspartic aspartic acid.acid. The The enzyme enzyme typetype However However it is also it is also stated stated that that it is of it isutmost of utmost importance importance responsible responsible for this for this action action is called is called an asparaginase. an asparaginase. that that the brand the brand specific specific customer customer acceptance acceptance of the of final the final ® Novozymes’ Novozymes’ acrylamide-reducing acrylamide-reducing solution, solution, Acrylaway Acrylaway , ®, products products is notis impacted. not impacted. lowers lowers acrylamide acrylamide levelslevels by up bytoup90% to 90% in a in broad a broad range range Novozymes’ Novozymes’ Acrylaway Acrylaway is anis award an award winning winning solution, solution, of foods of foods suchsuch as biscuits, as biscuits, crispcrisp bread, bread, crackers, crackers, snacks snacks receiving receiving the 2008 the 2008 Ringier Ringier Technology Technology Innovation Innovation Awards Awards and and tortilla tortilla chipschips without without influencing influencing product product tastetaste or or for Food for Food & Beverages & Beverages Industries Industries in the in Food the Food and Beverage and Beverage appearance. appearance. The The process process that that givesgives the delicious the delicious brown brown Ingredient Ingredient Technology Technology category category in China. in China. The exceptional The exceptional crustcrust and fried and fried or baked or baked flavorflavor also also causes causes acrylamide. acrylamide. Use Use advantages advantages that that Acrylaway Acrylaway offers offers to ensure to ensure safe safe and and of Acrylaway of Acrylaway converts converts the asparagine the asparagine enabling enabling the other the other healthy healthy foodfood are truly are truly beingbeing embraced embraced and and recognized recognized on on ingredients ingredients stay stay part part of the of Maillard the Maillard reaction. reaction. So the So crust the crust a global a global scale.scale. and taste and taste remain remain whilewhile the acrylamide the acrylamide level level is reduced. is reduced.

A low acrylamide acrylamide future future beckons beckons In addition In addition to acrylamide to acrylamide determination, determination, samples samples of of A low Today’s Today’s consumers consumers are conscious are conscious and and cautious cautious about about semi-sweet semi-sweet biscuits, biscuits, crackers, crackers, crispcrisp bread bread and and pretzels pretzels they they eat. eat. Health Health and and foodfood quality quality are major are major drivers drivers havehave beenbeen analyzed analyzed at anatexternal an external laboratory laboratory for their for their whatwhat for the market market rightright nownow and and foodfood safety safety is a iskey a key fingerprint fingerprint of volatile of volatile aroma aroma components. components. The fingerprint The fingerprint for the consumer concern. concern. It is It a fundamental is a fundamental needneed for society for society showed showed that that the same the same aroma aroma components components are present are present in in consumer our food our food is safe is safe and and healthy. healthy. WithWith enzyme enzyme solutions solutions the control the control sample sample as well as well as the assample the sample where where Acrylaway Acrylaway that that like like Acrylaway, Acrylaway, foodfood manufacturers manufacturers can can nownow offeroffer had been had been added. added. end-consumers end-consumers foodfood products products withwith reduced reduced worries worries Rethinking Rethinking invites invites recognition recognition regarding regarding acrylamide. acrylamide. Novozymes Novozymes received received GRAS GRAS (Generally (Generally Regarded Regarded as Safe) as Safe) Rethinking Rethinking tomorrow tomorrow made made enzyme enzyme solutions solutions like like notice notice fromfrom the US the FDA US FDA (Federal (Federal DrugDrug Administration) Administration) Acrylaway Acrylaway possible possible — and — and gavegave foodfood manufacturers manufacturers a a for Acrylaway for Acrylaway in November in November 2006, 2006, being being the first the first product product natural natural solution solution to a to natural a natural problem. problem. of itsofkind its kind to receive to receive that that notice. notice. And And in June in June 2007, 2007, Disclaimer. Disclaimer.

Enquiry Number

2701

Novozymes Novozymes is theis world the world leader leader in bioinnovation. in bioinnovation. Together Together with with customers customers across across a broad a broad arrayarray of industries of industries we create we create tomorrow’s tomorrow’s industrial industrial biosolutions, biosolutions, improving improving our customers' our customers' business business and the anduse theof use our ofplanet's our planet's resources. resources. ReadRead moremore at www.novozymes.com. at www.novozymes.com.

BUSINESS NEWS INDUSTRY & MARKET

Temasek’s F&N Shares Sold To Kirin Singapore: Temasek Holdings has signed a share purchase agreement through its whollyowned subsidiary Seletar Investments, with Kirin Holdings Company, for the sale of its entire stake in Fraser & Neave (F&N), representing approximately 14.7 percent of total shares outstanding. David Heng, MD, investments, Temasek said: “We had invested in F&N in 2006 to support its ambitions in realising its F&B strengths and potential. When Kirin approached us with an acceptable offer, we decided, on balance, that it was a good opportunity for F&N to work with an established F&B company with complementary strengths.”

SEPTEMBER 2010

Serac Launches Portal For Edible Oil Packaging Selangor, Malaysia: Serac, a provider of packaging solutions has launched a website dedicated to edible oil packaging. It contains 18 videos and pictures illustrating nearly 40 pages of technical information on virgin and refined oils packaging in PET, HDPE, glass or metal containers. (www.oil-filling-machines.com) According to the company, the reason behind the setting up of dedicated portals is because each of its business segments requires dedicated filling and capping machines for quality productions. The company will be releasing more portals on market segments within their area of expertise in the next few months. ______________________________________________ Enquiry No: 0602

______________________________________ Enquiry No: 0600

Schneider Electric In Energy Management Pact For Vietnam Supermarkets Singapore: Schneider Electric partners Big C, a retail distributor in Vietnam, to improve management of energy consumption, operations and comfort in ten of its supermarkets throughout the country. The company will design and implement an energy management system, allowing Big C to access energy data from its stores at its Vietnam head office in real time. The project includes power measurement equipment and three years of technical maintenance and services. The system allows the supermarket distributor to monitor the energy costs of each of its outlet. Big C will consequently initiate considerable improvement in behaviour of users and employees in energy efficiency. The installation is slated for completion in August 2011. Big C is expected to save 40 percent on its lighting consumption, implying a payback time of 13 months as compared to their total energy efficiency investment cost. ______________________________________ Enquiry No: 0601

GEA Sees Double-Digit Orders Growth Bochum, Germany: In the second quarter of 2010, GEA Group Aktiengesellschaft’s order intake increased by 12.7 percent year-on-year to E1.167 billion (US$1.54 billion) – its highest level since the outbreak of the financial and economic crisis. At E1.065 million, revenue in Q2 was up by 13.5 percent on the first quarter of 2010 and is 3.5 percent below the prior-year quarter. Revenue in the second half of the year is expected to exceed the figure for the second half of 2009. “Demand for our beverage and food process technology in Asia, and in particular in China, is currently extremely encouraging,” said Jürg Oleas, the group’s CEO. “At the beginning of July, we recorded another major order worth over E30 million in the food segment from this region. Order intake is developing in line with our previously announced expectations. Provided that this positive trend is not slowed by fresh turbulence in the global economy, we should meet our 2010 revenue target of E4.4 billion.” ______________________________________ Enquiry No: 0603

BUSINESS NEWS

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Cargill Invests In Environmental Footprint Reduction

Andrea Kratzenberg, NRW, Germany

developed in consultation with of uses to help meet community the NSW 08/10 DECCW and Department needs. isContiform, on track for APFI, The 124 xproject 200 mm, CC-en36-AZ058 Of Planning. final commissioning in May 2011 ___________________ Enquiry No: 0604 according to a milestone schedule

Wagga Wagga, Australia: Cargill will invest A$13 million (US$11.8 million) in upgrading the wastewater treatment system of its Wagga Wagga beef processing facility to fully capture biogas emitted during treatment. The upgrade will reduce the facility’s carbon footprint by over 17 percent and improve the facility’s water discharge quality. The project is being implemented in partnership with the NSW Depar tment of Environment, Climate Change & Water (DECCW) who contributed A$ 2.9 million to the project from climate change funding. During the effluent system upgrade (ESU), existing ponds will be replaced with two covered anaerobic ponds that will each have a volume of 28,000 cubic meters. A biogas collection system will be installed to enable reclaiming of all biogas from the wastewater lagoon, which is rich in methane. The upgrade allows for a future installation of a cogeneration facility to generate approximately one megawatt of renewable electricity from biogas. The upgrade will also deliver improved effluent quality, with the water suitable for a greater number

eldorf , Düss K 2010 3 Nov. .– 27 Oc t tand A73 ,S 3 1 ll a H

This amazes even the professionals: oval shapes can also be blow-moulded. Using ProShape – the latest module for the krones Contiform. www.krones.com

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

INDUSTRY & MARKET

Lonza Coordinates For Global Nutrition 2030 Consortium Basel, Germany: Lonza held a Nutrition 2030 workshop, designed to exchange and share ideas from international organisations, NGOs and academia. The workshop polled some of the nutrition industry’s leaders to discuss the relationship of food and health, and develop a vision for the long-term future of the food industry. The company’s CEO, Stefan Borgas, says: “This initiative brought together a diverse global mix of interesting people, organisations and companies in an open and relaxed atmosphere that resulted in lively discussions. The willingness of everybody to participate led to productive ideas that will contribute to the growth of our industry in the near future.” The group analysed potential future nutritional megatrends, while working together to identify potentially disruptive factors the food sector may face. Continued efforts to fight malnutrition and deficiencies in developing areas were a topic of interest, as was the potential to prevent diseases through affordable fortified nutrition and optimised diet. A discussion about the influence of foods on immune function was conducted, as were similar talks on the brain health and gut health markets.

Each market was deemed in need of broad industrialacademic partnerships, as the challenges are too big for single companies or institutions to face. As a result of the workshop, a Nutrition 2030 network is being established to further joint cooperation on selected nutrition topics that require the brainpower of combined organisations. To this end, an e-newsgroup is taking shape that will serve as a platform to discuss critical topics, and provide the forum to exchange news, ideas and announcements. The newsgroup is not limited to the participants of the first Nutrition 2030 workshop, but is open to all interested individuals from academia, industry, NGOs and the public sector. ___________________________________________ Enquiry No: 0605

Ralph Daily, Birmingham, US

Nestlé Enters Inherited Metabolic Disorders Market Vevey, Switzerland: Nestlé has completed the acquisition of Vitaflo, a UK based provider of clinical nutritional products that has enjoyed double-digit growth of 30 percent over the last three years. This transaction allows the company to enter the global market of clinical nutrition products for people with inherited metabolic disorders. This sector is growing rapidly as improved diagnosis and screening enables increasing numbers of cases to be detected,

and advances in science demonstrate the benefits of specialised nutrition as an integral part of clinical management. Vitaflo has approximate annual sales of CHF 40 million (US$38.1 million). The company develops products for infants, children and adults with genetic disorders that affect how food is processed by the body. These include phenylketonuria (PKU), maple syrup urine disease (MSUD) and homocystinuria (HCU). _____________________ Enquiry No: 0606

BUSINESS NEWS

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

EU Fruit Juice & Nectars See Growth Potential

Ralph Daily, Birmingham, US

Bath, UK: A report by AIJN European Fruit Juice Association, containing data and insights from Zenith International, shows that the EU fruit juice and nectars market remains a diverse and robust marketplace. The combined EU 27 countries represent the largest regional market for fruit juice and nectars in the world and have the second highest intake per person globally, behind North America. Last year witnessed a 1.2 percent decline in total fruit juice and nectars consumption, against the poor economic backdrop, to reach 11,260 million ltr. A select number of markets contribute the majority of demand within the EU. Taking pole position is Germany, with 28 percent

of total EU consumption. France, the UK, Spain and Poland complete the top five. Orange is the most popular juice and nectar flavour, accounting for over one third of consumption. Within fruit juice and nectars combined, carton packaging dominates, with 60 percent of total volume sold in this format. Take home remains the main channel, with over 70 percent of volume sold through this type of outlet. Amidst the recession, consumers have sought lower cost product offerings. Private label has made overall gains – holding a 52 percent share of total volume across all EU markets in 2009. _________________________________________ Enquiry No: 0607

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

INDUSTRY & MARKET

Alcohol Manufacturers Profit Teawolf Partners Premium From At-Home Consumption Ingredients For National Distribution CHICAGO, US: Mintel research finds that more consumers are throwing back their glasses at home, instead of in bars or restaurants. Among alcohol drinkers, 90 percent consume alcoholic beverages at home, compared to 77 percent who drink outside the home. Furthermore, those surveyed consume almost twice the amount of drinks at home in an average month than they do in restaurants or bars. The nearly US$80 billion off-premise alcoholic beverage market has grown 21 percent since 2004, as more consumers cut back on eating out in light of trying economic times. Drinkers are also cutting back in terms of the alcohol purchased for at-home consumption – 28 percent of respondents who drink alcoholic beverages at home have traded down to less expensive brands than last year to save money. While beer enjoys the largest share of market sales (48 percent), wine is the most popular alcoholic beverage consumed off-premise, with 67 percent of those who drink alcohol at home indulging in a glass. Distilled spirits are consumed by 57 percent of respondents and regular beer by 53 percent. More than two in five respondents who drink alcohol at home (43 percent) say they are knowledgeable about alcoholic beverages, with 35 percent gleaning information from magazines or television. Thirty-one percent cite the Internet as their primary source of alcoholic beverage research. More than half of respondents who drink alcohol at home are influenced by promotional or discounted prices of alcoholic beverages.

NEW JERSEY, US: Teawolf, the manufacturer of natural and functional ingredients for the food, beverage, flavor and fragrance markets, has a distribution partnership with Premium Ingredients International, an ingredient distributor. The partnership will allow the company to expand national distribution of its liquid botanical extracts, vanilla products, tea products, and more. Through this relationship, Premium Ingredients International, will grow its offering of natural and organic wellness products, which allows for the promotion of competitive pricing with the added benefit of Teawolf products being made in the US. _____________________________________________ Enquiry No: 0609

Kerry Group Confirms Offer For Newmarket Co-operative Creameries KERRY, IRELAND: Kerry Group, the global ingredients & flavours and consumer foods group, confirmed the terms of its offer to acquire the entire issued share capital of Newmarket Co-operative Creameries for a price of 421 (US$540.901) per share. The offer values the entire issued ordinary share capital plus debt of Newmarket Creameries at approximately 33 million and is subject to receipt of forms of acceptance in respect of not less than 66 percent of the issued share capital of Newmarket at the closing date of the offer period (September 10, 2010) unless otherwise extended, approval by shareholders of proposed rule amendments of Newmarket to facilitate the transaction, and approval by the competition authority of Ireland. Newmarket Creameries, located in North Cork, Ireland, is a manufacturer of cheese, with an annual manufacturing capacity in excess of 35,000 tonnes, the compa Newmarket is a major supplier of cheese to Kerry Group’s branded cheese business. ___________________________________________________ Enquiry No: 0610

Mjimages, US

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BUSINESS NEWS

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Additives Banned In Fresh Juices consumed in less than two hours after being manufactured. People with digestive infectious diseases or other illnesses that will impact

food safety standards were also banned from employment with juice manufacturing plants.

Agata Urbaniak,A Coruna,Spain

___________________ Enquiry No: 0611 Innophos APFI April May Issue HIREZ Emerson Design Studio

Simply Irresistible

Enger, Germany: MR Etikettiertechnik is now called Multivac Marking & Inspection. By making this name change, the group of companies acknowledges the increasingly important role of marking and inspection systems in the portfolio of the group. The engineering company established has been part of the group of companies since 1993. _____________________ Enquiry No: 0612

Since 1902, our company has provided a broad range of food phosphates, designed to enhance the texture, flavor, mineral fortification and appeal of food. � Levair® � Actif-8® � SAPP #4® � BP Pyro® � V-90® � Kasal � Vitrafos® � VersaCal® � Kena® � Cal-Rise® � Curavis® Our team offers the expertise to help you apply the benefits in new product development. For more information contact: +6597346235 or email joanne.lim@innophos.com.

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2629

MR Etikettiertechnik Renamed

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Beijing, China: The use of food additives in fresh juices has been banned according to a set of draft regulations released by China’s State Food & Drug Administration (SDA). In a report by Xinhua, the regulations that were published on SDA’s website referred to directly edible beverages that are made of fresh fruits, vegetables, cereals or beans. Beverages that were made from concentrated pulp, vegetables or fruit powders should not be labelled as fresh juices, and the use of recycled food as ingredients were banned. In addition, fresh juices must be preserved in capped bottles and

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

INDUSTRY & MARKET

APPOINTMENTS & NOTICES PURAC WELCOMES MD FOR ASIA PACIFIC

SYNERGY APPOINTS INNOVATIONS DIRECTOR

Purac has appointed Frank Goovaerts as the MD for Asia Pacific, based in Singapore, effective July 1, 2010. Mr Goovaerts brings extensive knowhow and experience in marketing, sales and general management gained in Europe, North America and Asia. He previously held positions with Avebe and JohnsonDiversey where he played key roles in acquiring, integrating and managing a business in Japan and China; global marketing, innovation and business development; and leading the start-up of a business in the food and pharmaceutical ingredient industry.

Ian Butler has taken up the position of innovations director at flavour and savoury ingredients company, Synergy. His knowledge and experience, gained from previous roles at Firmenich (Process Innovation Manager) and Danisco (R&D Manager), complement the company’s technical focus on taste. He will head the company’s team of flavourists, R&D departments, new product development and applications experts. Tasked with expanding the company’s innovation activities, Mr Butler will be given the opportunity to invest in recruitment and oversee the creation of a analytical research function in the UK.

EXPANDED BOARD OF MANAGEMENT FOR MESSE FRANKFURT EXHIBITION Frankfurt, Germany: Iris Jeglitza-Moshage, Stephan Kurzawski and Klaus Reinke have been promoted to senior VPs of Messe Frankfurt Exhibition. Iris Jeglitza-Moshage will be responsible for technical fairs and the future development of the international trade fairs in this segment. At the same time, she will build up the company’s ‘security technology’ area of expertise, which is represented worldwide by the Intersec and Secutec brands. In her new position, she reports to Wolfgang Marzin, who has been in charge of all technical fairs except Texprocess, which remains the responsibility of Detlef Braun, since July 1. In future, Stephan Kurzawski will have overall responsibility for the development of the company’s brands in the consumer-goods sector, especially the traditional trade-fair brand, ‘Ambiente’. He will continue to be in charge of the ‘Automechanika’ fairs. Klaus Reinke has assumed responsibility for setting up and running a new group department, ‘new business’. He is also responsible for the development of event subjects in Frankfurt and for the repositioning of the ‘Messe Frankfurt Akademie’ as a provider of specialist seminars and, increasingly, conferences and congresses.

MARTIN JAMIESON APPOINTED PRESIDENT & CEO AT OCEAN NUTRITION CANADA Martin Jamieson has been appointed as the President and CEO at Ocean Nutrition Canada. He will oversee dayto-day operations at the Dartmouth, Nova Scotia-based Omega-3 dietary supplement and food ingredient, researcher and manufacturer. Robert Orr, company co-founder with John Risley, becomes chairman, who will work with Mr Jamieson and the board of directors in charting the firm’s strategic direction and will focus on Omega-3 category growth activities. In addition to his brand marketing skills, international food industry experience and leadership track record, Jamieson also brings a strong technical knowledge to his new position. Jamieson studied food technology at Cheshire College of Agriculture in the UK and began his career as a food processor and food technologist, in the dairy industry. He also holds a BSc (hons) in food marketing management from Sheffield Hallam University in the UK.

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BUSINESS NEWS

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Shishi, China: China Marine Food Group’s revenue has gone up to US$27.6 million for its second quarter ended June 30, 2010. This is an increase of 86.8 percent from the same period last year. The company’s continued focus on the sale of processed and packaged seafood snack foods produced US$19.4 million in revenue, a 36.1 percent increase from US$14.3 million in the second quarter of 2009 and accounted for 70.4 percent of total revenue in the second quarter of 2010. Sales increased in each sales territory, particularly in Fujian and Zhejiang provinces where

K Rayker, India

China Marine Reports Record Q2 Revenues Of US$27.6M

a growth of 56.2 percent and 23.8 percent were recorded. Revenue from algae-based beverages was US$7.8 million and

accounted for 28.3 percent of total revenue in the quarter. Sales increased 183.6 percent from the first quarter of 2010. The company’s third revenue segment, frozen marine catch, contributed US$0.4 million in the second quarter of 2010 compared to $0.5 million in Q2 2009. The marine trade portion of its revenue streams is estimated to account for more than 10 percent of total sales in 2010. Costs of goods sold totalled US$17.4 million for the quarter, or 63 percent of revenues for the period ended June 30, 2010.

___________________ Enquiry No: 0613

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

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

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

www.kehuachina.com

E-mail: kehuachina@163.com

Enquiry Number

2528

Other single machine & corollary equipment

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

INDUSTRY & MARKET

Processed Meat To Drive China’s Industry Moreover, the research has found that Chinese consumers a re a c c e p t i n g m o re l o w temperature food products compared to high temperature food products because of taste and health benefits. Owing to this, major Chinese processed meat manufacturers have shifted their operations t o l o w t e m p e r a t u re f o o d products. As such, the demand for processed meat products will grow at an annual rate of 16 percent during 2010 to 2013.

Ove Tøpfer, Østfold, Norway

N o i d a , I n d i a : C h i n a ’s processed food industry is expected to grow at a annual growth rate of 33 percent between 2010 to 2013. This is due to the increasing demand for time saving processed food, which saw positive consumption growth during the tough financial conditions. This is according to a research by RNCOS titled ‘ C h i n e s e P ro c e s s e d F o o d Market Analysis’. Between the years 2000 and 2008, demand for processed meat products registered growth of 345 percent on the back of shifting

consumption pattern. A growing number of urban Chinese consumers prefer to buy processed meat products for convenience.

_________________ Enquiry No: 0614

SCIENCE & NUTRITION

Low Fat Products That Taste Good Kyoto, Japan: Scientist Harold Bult from NIZO has developed a methodology to identify physical properties of fat-containing foods that determine mouthfeel, from movements of the tongue during consumption. Within the research programme Top Institute Food & Nutrition (TIFN), a methodology to obtain a real-time spatial profile of oral behaviour based on movements of the tongue and cheeks during consumption has been developed. The profile can be used to find out which product properties determine mouthfeel during consumption. This information provides insight into the pressures and shear forces that a food undergoes in the mouth. Differences in the observed mouthfeel of foods can then be related to the way the food product reacts to pressure and shear. This approach allows a targeted search for ways to reduce fats and also tastants such as sugar and salt in everyday foods while retaining consumer appreciation.

______________________________ Enquiry No: 0615

Germans To Help With Food Zapping Process Victoria, Australia: An agreement between CSIRO and two German organisations is providing Australian food companies with access to a processing technology which uses low-energy electron beams rather than heat or chemicals to decontaminate food. The agreement – with the internationally respected Fraunhofer Institute for Electron Beam and Plasma Technology and service company, EVONTA-Service GmbH – aims to further scientific research into ‘low-energy electron beam processing’. “This is an emerging technology that uses electrons to decontaminate the surfaces of foods like powders and fresh produce,” says CSIRO scientist, Dr Kai Knoerzer. “It helps retain foods’ fresh flavour, odour and nutrients, which can be damaged by traditional heat treatment or by applying chemicals.” The first food producer to have benefitted from the collaboration is Stahmann Farms, Australia’s largest grower, processor and exporter of pecan nuts and a major processor of macadamias. The company’s product manager, Paul Deeth, said the company approached the organisation for help to meet strict food safety guidelines in Europe, the US and Asia. ____________________________________________ Enquiry No: 0616

BUSINESS NEWS

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

SCIENCE & INNOVATION

Launch Of Meat Safety Research Frans Andersson, Randers,Denmark

IBERS, is in the process of developing a natural chlorophyll-marker, MgChlorophyllin, which increases the fluorescent intensity five-fold after

______________________ Enquiry No: 0617

Sandvik bake oven belts high quality belts for high quality baking

SANDVIK SOUTH EAST ASIA PTE LTD SANDVIK MATERIALS TECHNOLOGY 50, ALPS Ave, #40-00 Sandvik Building Singapore 498782 Tel: +65-647 737 36 Fax: +65-647 737 85 sea.sps@sandvik.com

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SANDVIK SOUTH EAST ASIA PTE LTD www.processsystems.sandvik.com 50, ALPS Ave, #04-00 Sandvik Building Singapore 498782 Tel: +65-64773736 | Fax: +65-64773785 Email: sea.sps@sandvik.com www.processsystems.sandvik.com

2432

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Enquiry Number

uK: The minister for rural affairs, Elin Jones AM, officially launched the ‘Improved Food Safety’ research project, which is set to play a role in ensuring the safety of meat. The £460,000 (US$726,514.11) research project undertaken by scientists at Aberystwyth University’s Institute Of Biological, Environmental & Rural Sciences (IBERS) is jointly funded by the Welsh Assembly Government and industrial partners. The project has gained support from partners across the agri-food industry including British Chlorophyll, Castell Howell Foods, Randall Parker Foods, Waitrose and Wynnstay Group. The principal aim of the research is to investigate ways of identifying contaminated meat in a bid to reduce outbreaks of serious infections such as E coli. One potential source of contamination in abattoirs is when microorganisms in waste material come into contact with the meat as it is being processed. The contamination can be in such small amounts that it is almost indiscernible. The three-year research project will develop natural chlorophyllbased markers which can be added to animal feed. Carcasses will then be screened in the abattoir using fluorescent imaging that will show up the markers, and so, identifying contamination of the meat by animal waste. Dr Michael Lee, project lead at

24 hours of offering the marker to the animal. Dr Lee’s project will build on the work carried out by ProSafeBeef in identifying chlorophyll markers, and will explore their application in industry.

2009-02-10 10:42:01

PRODUCT HIGHLIGHTS Ingredients & Additives

Comax Flavors has created a range of flavours that complement Greek yoghurt’s creamy texture and its broad recipe potential, both in sweet and savoury dishes. These flavors include Purple Plum, Cinnamon Bun, Cucumber, Cherry Black Currant and Baklava. With the whey removed, Greek yoghurt has a consistency somewhere between that of cheese and typical yoghurt. It is generally used in Greek cooking as a base for dip, and paired with sweet toppings for dessert. It also lends itself cuisines, ranging from American to Mediterranean, Middle Eastern, Asian, Indian and even Mexican cooking.

Ale Olguin, Mendoza, Argentina

Comax Flavors: Greek Yoghurt Flavours

Marigot: Natural Minerals Aquamin by Marigot is a seaweed-derived multi-mineral source, rich in calcium, magnesium and over 70 other trace minerals. The calcium has a porous structure consisting of calcite, aragonite and vaterite, making the product a stable and versatile source of non-dairy calcium. Additionally, because of its clean taste, it allows for higher inclusion rates, which may lead to a more substantial label statement. The ingredient is available in four forms each specifically for neutral pH beverages and bakery applications, for low pH beverages, and for tabletting applications. All forms are said to be heat stable and easy to incorporate into a variety of applications. _______________________________ Enquiry No: P622

_______________________________ Enquiry No: P620

G L G L i f e Te c h h a s developed BlendSure, which offers a blended stevia-based sweetening system. It combines certain steviol glycosides in specific ratios to deliver pure, sugar-like sweetness. The product was developed to provide an option for an all natural, heat and pH-stable sweetening system that allows flexibility and scope in product formulation and application. It has zero calories, zero carbohydrates and a zero glycemic index. It can also be combined with other natural sweeteners such as sugar and sugar alcohols. The blend can be applied to carbonated soft drinks, confectionar y foods and other reduced or zerocalorie products. _______________________________ Enquiry No: P621

Lotus Head, Johannesburg, S Africa

GLG Life Tech: Stevia Blend

J-rod J, Texas, US

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Nekta: Kiwi Based Fat Replacer Nekta’s NektaBake is fat-free and high in fibre, and is said that it can be used to replace eggs, dairy products, butter, cooking oils and casein-derived products in baking. The process relies on ‘enhancing the natural attributes of the fruit’, so that the pulp behaves like fat. It is an all-natural fruit carbohydrate extract ingredient that contains no artificial ingredients, additives or preservatives. The ingredient, which contains dietary fibre, has fruit carbohydrates, and is suitable as a bulking agent. It offers binding, aeration and suspension properties. _______________________________ Enquiry No: P623

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS

Ingredients & Additives/Equipment

Rectory Foods: A Taste For Garlic

Rectory Foods is offering a ten-strong range of garlic products for the bakery sector. The products come in the form of premium frozen and dehydrated garlic as well as an ambient sterilised pure. Frozen products include premium whole garlic cloves, as well as sliced and diced garlic pieces. Pure garlic pure is also available in individually quick frozen (IQF) garlic nuggets. These are specially prepared 20 grm cubes of frozen garlic pure perfect for bakers and food manufacturers to add to ready meals, breads and baked goods. They come in 10 kg cases, and for larger quantities, 10 kg buckets and 1 kg blocks are also available. In the dehydrated range, there is garlic powder, granules and flakes, which come in pack sizes from 100 grm to 25 kg. In addition, the company supplies an ambient 10 kg sterilised garlic pure pouch pack, containing 100 percent garlic, with no additives or preservatives. ______________________________ Enquiry No: P624

Treatt: A Hint Of Mint Spearmint Treattarome 9764 from Treatt offers fresh, leafy green flavours and imparts Mojito-like topnotes. It provides flavourists and manufacturers with a sweeter alternative to conventional spearmint oil. Wholly distilled from mentha spicata, this water-white high impact distillate is particularly suitable for clear beverage applications plus juices, dairy drinks and alcoholic beverages. The additive can also be used at varying dosage levels to achieve different flavour profiles. At 0.2 percent, for example, it provides a strong spearmint character with a fresh Mojito topnote, while at a lower dose of 0.0025 percent, a cooler, more refreshing flavour is the result. _______________________________ Enquiry No: P625

Corvaglia: BTL Short Neck Closure The CSN 26mm BTL cap for still water is offered by Corvaglia’s development in lightweighting. The tamper-evident band is torn off completely before any leakage at the bottle neck can be observed. The cap weighs one grm, compared with the 1.6 grm of the original cap. The bottle neck finish was reduced from 3.15 grm to 1.75 grm. With an annual volume of over one billion bottles and closures, this development results in a saving of over 2,000 tonnes of plastic material, and a reduction in energy consumption of approximately 50 percent. _______________________________ Enquiry No: P626

Crown: EasyOpen Closure Crown Food Europe has expanded its Easylift easyopen end technology. The product is available in four diameters – 65 mm (211), 73 mm (300), 83 mm (307) and 99 mm (401) – the ends are compatible with a wider variety of food cans including ready meals, fruit and vegetables, fish, dairy and pet food. The easy-open ends offer a generous gap between the can lid and the ring pull. This feature is said to improve finger access under the tab, making it even easier for all consumers, including seniors, children and the physically impaired, to open canned food products without using a can opener. The ends can be used on existing can production lines with minor, one-off adjustments. This allows manufacturers to switch to the end without incurring production downtime. _______________________________ Enquiry No: P627

PRODUCT HIGHLIGHTS 26

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Equipment

Tetra Pak: LowTemperature Freezer Tetra Hoyer DeepBlue lowtempera ture technolog y is available in a pilot-scale ice cream freezer. It is said to be an efficient processing technology that offers producers the potential to save on production and ingredient costs, while creating low-fat ice cream. The model CK 300 F1 freezer is self-contained and designed for development and pilot use with a capacity of up to 300 ltr an hour. Like its high-capacity counterparts, the CK 1400 F1 and CK 3000 F1 freezers, the pilot-scale freezer is able to cool ice cream from a first stage freezer with outlet temperature of –5 deg C to around –12 deg C in one to three minutes. The cold-kneading freezing ‘microform technology’ creates a finely structured ice cream with a smooth, creamy feel and taste by forming micro-size ice crystals and air bubbles. _______________________________ Enquiry No: P628

Pavan: Oriental Noodles Production Line Pavan’s has developed a production line for special pasta products, ‘oriental style noodles’, for producing flat noodles based on soft wheat or other cereals. The processing solution is fully automated, and maintains the sensorial characteristics of the handmade product. The process includes a product forming stage at variable thickness and a heat treatment stage to manufacture 60 grm portions with a final moisture content of nine percent. The production line has a capacity of 1,000 kg/hr and consists of process stages such as raw materials premixing, mixing in a special tank equipped with a resting belt, sheeting with rolls having an increased diameter, multiple calibration stages, cutting into stripes, steaming, portion forming and subsequent drying. _______________________________ Enquiry No: P630

Haas: Wafers Austrian company Franz Haas Waffelanlagen have developed the HTRO and the EWB-Lizard baking ovens for the ice-cream industry. The PLC-controlled and gas-heated HTRO ovens are used for the production of rolled wafer cones at a capacity of up to 14,000 pieces per hour. The other is a gas or electrically heated compact oven, which allows the production of wafer sticks, a decorative accompaniment to ice-cream. These ovens work with a rotating baking ring of 2.2 m diameter onto which batter strips are deposited. Stripping knives release the baked wafer bands from the ring. Before the wafer bands solidify, they are wound around mandrels to form sticks that are then cut to length and discharged via a chute. In case of sticks with 100 mm length and nine mm inner diameter, it is possible to produce 18,000 pieces per hour. _______________________________ Enquiry No: P629

Peichuan Machinery: Auto Flatten Packaging Peichuan Machinery’s cereal and powder packaging machine has been designed for the packaging of five cereals and powder. The machine allows smooth packaging and has a reduced volume. The cover was designed to open and close pneumatically, for easy and precise operation. The machine has a pumping capacity of 0.95kW – 24 cubic m per hour and a sealing length of 650 mm. _______________________________ Enquiry No: P631

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment

Wyatt: RI Detection

PTI: Deep Grip Packaging PTI-Europe in partnership with Sidel, is globally marketing a process which uses Injection Stretch Blow Moulding (ISBM) to create a type of container handle. Called Deep Grip packaging, the technology enables significant grip depth (more than 25mm or 1-inch on either side), with a thin (less than 0.3 mm or .01-inch) grip ‘web’ thickness. The end result is a grip that is deep enough for the average hand to completely close around without fingers touching the container wall. The comfort and handling ability is similar to that experienced with a traditional handle. Container size capability is broad – up to six litres or 1.5 gallons, and beyond. Maximum bottle diameter is 220mm or 8.6 inches.

Wyatt Technology Corporation has launched its Refractive Index (RI) detection instrument – the Optilab T-rex. The instrument provides the full range of detection and sensitivity across the entire dynamic range, meaning that there is no longer a need to compromise one for the other. It has 256 times the detection power and up to 50 times the dynamic range of RI detectors currently on the market. It has the ability to measure both large and small signals within the same data run. The range of the instrument can be used in almost any standard isocratic chromatographic conditions and for many gradient applications. Developments in heterojunction Light Emitting Diodes (LEDs) allow the T-rex to have a light source 50 times brighter than previous instrumentation. This light source results in the detector array filling with light faster than previously possible. The instrument also offers high-speed data acquisition and includes an onboard computer, allowing the rapid scanning of arrays, with one million measurements made every second.

______________________________ Enquiry No: P632

_______________________________ Enquiry No: P634

Thermo Fisher Scientific: Eliminate Contamination

Vanton: Centrifugal Pumps Vanton Pump has introduced the Chem-Gard CGMC closecoupled, magnetically-driven thermoplastic centrifugal pump. Available with ANSI centreline suction and discharge, the pump allows removal for maintenance without disturbing existing piping, and can accommodate standard C-face motors. The thermoplastic wet end is encased by structural metal armour that is protected by a chemical resistant epoxy coating. This enables the pump to withstand hostile environments and to tolerate the same nozzle loadings as metal pumps. _______________________________ Enquiry No: P633

Thermo Fisher Scientific has developed a method to effectively eliminate invisible high boiling matrices in the analysis of pesticides in food. Incorporating a programmable temperature vaporising (PTV) injector, the Trace GC Ultra GC/MS analyses pesticides in low fat food products, enhancing the productivity and efficiency of gas chromatography (GC) and gas chromatography mass spectrometry (GC/MS) systems, while eradicating high boiling matrix. The application demonstrates that a PTV injector with a pre-column and a carrier gas backflush capability offers a solution for separating analytes from high-boiling compounds. _______________________________ Enquiry No: P635

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Atti Adair, Kitchener, Canada

rate of CO 2 loss is of interest to both bottle manufacturers and bottlers. Until now, the methods of testing a containerâ&#x20AC;&#x2122;s ability to retain CO2 have been Zahm-Nagle testing or Carbo QC pressure testing. Another is Fourier

Jason Evans, Okinawa, Japan

PLASTIC beverage bottles do a near-perfect job of holding their liquid contents. The real challenge is holding CO 2 gas, which can travel through the bottle wall, the cap, or the seal where cap and bottle meet. As carbonation life is critical to the shelf life of the product, the

Transform infrared (FTIR) testing, which uses light to measure the amount of carbonation remaining in the liquid after a period of time. Unfortunately, these methods are labour intensive, require a great deal of product, and take

Slashing CO2 Permeation Test Times Knowing the rate of Co2-loss is of interest to both bottle manufacturers and bottlers. By Joel fischer, permeation lab manager, mocon

PACKAGING & PROCESSING

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

weeks or months to provide useful predictive information on rates of CO2 loss. T h e r e i s , h o w e v e r, a n effective, non-destructive way of determining, in just hours after a bottle has been conditioned, the amount of CO2 permeating out of a bottle and the expected shelf life of its contents. It can be used for speedy determination of the amount of CO2 loss through the bottle wall, the closure, and across the seal. Components Of CO2 Loss There are three places CO2 can go after a bottle has been filled with carbonated liquid and sealed. • A s p re s s u re i n s i d e t h e container stretches the bottle (bottle creep), CO2 can leave the liquid and occupy the headspace created by expansion of the bottle. This loss is limited by the maximum

Plastic beverage bottles do a nearperfect job of holding their liquid contents. The real challenge is holding CO2 gas, which can travel through the bottle wall, the cap, or the seal where cap and bottle meet. expansion of the bottle and can be compensated for in carbonating the beverage. • CO2 molecules can be absorbed into the bottle wall itself (sorption). Sorption is limited by the capacity of the wall material to absorb CO2. • Finally, CO2 can pass through (permeate) the bottle wall, closure, and seal. Permeation is an ongoing process and contributes to the majority of CO2 loss over time. Isolating Permeation Permeation is the primar y determinant of shelf life and must be measured separately from

the other two forms of CO2 loss. This is accomplished by testing after ‘conditioning’ the bottle, or bottles to be tested. The specific type of bottle determines conditioning time. It isolates the effect of permeation after the bottle has been filled and sealed. Conditioning allows bottle creep and sorption to reach their maximum levels, so they are no longer factors in further CO2loss. At this point, the system has reached a steady state in which CO2 is lost only through permeation for the duration of the product’s shelf life. Channels Of Loss By Permeation Having eliminated,

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Existing Methods For Loss Due To Permeation Existing methods measure the amount of CO 2 remaining in a bottle over its entire shelf life. • The Zahm-Nagle method tests by piercing the bottle and measuring the pressure inside. • In Carbo QC testing, the liquid is moved to the device’s measuring chamber for testing. • FTIR testing is based on inf-rared (IR) absorption spectroscopy. An IR beam is transmitted through the bottle, and absorption values of the beam are measured to determine the concentration of CO2 within the bottle. As the first two of these are ‘destructive’ tests, the testing

period must begin with a large number of filled bottles. All three of the tests must be repeated at intervals over the life of the product – usually weeks or months – using one or more bottles from the original batch for each test. The testing process continues until a tested bottle reaches an ‘expired’ state, thereby indicating the shelf life of the product.

Love Janine, Hawaii, US

conditioning, bottle creep and sorption as means of CO2 loss, you can proceed to separate the three possible channels of loss by permeation. CO2 can permeate through the bottle wall, through the closure, or across the seal between bottle and closure. Placing a thick layer of epoxy over the entire closure of a test bottle effectively prevents permeation through the closure. A layer of epoxy over the closure and the space where the closure a n d b o t t l e m e e t p re v e n t s permeation through both closure and seal. By comparing loss from bottles with the two different levels of epoxy covering and an untreated bottle (or of a single bottle tested first without epoxy and then with two different levels of epoxy), you can determine the amount of CO2 loss via each of the three channels.

Limitation Of Traditional Methods The underlying problem with these tests is that they do not measure the amount of CO2 lost from the bottle; they measure the amount of CO2 remaining in the bottle. Due to only a small fraction of the CO 2 inside the bottle lost every day, it is difficult to accurately measure that loss, particularly early in the product’s shelf life. For example, if a bottle loses one percent of its CO2 on the first day of testing, and the test measurement of the CO 2 remaining in the bottle is off by one percent, this represents a 100 percent potential error in the measurement of lost CO2. As the amount of CO 2 in the bottle drops over time, the accuracy of such testing may

improve, but such improvement comes at the end of the testing period, which could be months in duration. As a result, attempts to extrapolate shelf life from measurements made early in the test period will be unreliable due to small errors in measurement or variations between bottles. This is why these methods are generally applied over long periods of testing. A Better Way of Testing The alternative to existing tests is to place the bottle within a closed chamber and measure the increase in CO2 in the chamber over time. Since you are directly measuring lost CO2, an error of one percent in measurement is just that, a one percent error – a huge improvement over the 100 percent error in the example above. Using this method, the greatest accuracy comes at the beginning of the test period, providing numbers that can be used to accurately extrapolate shelf life based on just a few hours of testing. Benefits Of Direct Testing Direct testing of CO2 loss offers several advantages over existing indirect methods. By eliminating weeks or months of testing, it can greatly reduce the time-to-market of a bottle or beverage. If testing identifies problems, it allows quick action to address them. And because it can provide accurate measurements using a single bottle, it eliminates the variances among samples that can throw off traditional testing. Finally, the process eliminates most of the labour cost involved in existing testing. For more information, ENTER No: 0640

Together Together we we realize realize your your visions visions

Enquiry Number

2696

From From brewing brewing to to bottling bottling ZIEMANN ZIEMANNAsia-Pacifi Asia-Pacifi ccCo., Co.,Ltd. Ltd. Bangkok, Bangkok,Thailand Thailand Tel. Tel. +66 +66(0)2 (0)26556260-62 6556260-62 info@ziemann-asia.com info@ziemann-asia.com

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PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

SAFETY In Capping & Closures

helping f&B Manufacturers battle bottling, canning, capping & closures issues with a clear vision. By Didier lacroix, senior Vp, international sales & services, Cognex IN todayâ&#x20AC;&#x2122;s recovering economy, food & beverage (F&B) manufacturers and packagers are still primarily focused on one topline concern â&#x20AC;&#x201C; product safety. Product safety has many implications for F&B manufacturers and packagers, the two most important being cost and reputation. Tough competition means consumer product manufacturers and packagers cannot afford production errors, leading to a lapse in product safety. This is because when errors do occur, increases in fuel and commodity pricing can strain already thin profit margins.

Closure safety With minimal production errors (keeping defects from leaving the production plant) and hence heightened product safety, F&B manufacturers will enjoy sustained customer satisfaction and improved brand image, which will in turn impact their bottomline positively. The same applies to the closure aspect of F&B packaging as well, be it bottling, canning or capping or any kinds of closure. To reduce manufacturing errors and costs as well as uphold reputation, companies must add inspections for

PACKAGING & PROCESSING

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

missing or misapplied caps and safety devices. T h i s i s w h e re m a c h i n e vision comes in. It can help F&B packagers to find package position/orientation, so that sealing of the product can be done effectively. It can also help to inspect closure, by making sure that it is the right type of cap required for a bottle, that the caps are properly placed and sufficiently tightened, as well as help with proper placement of tamper evident safety rings. By doing so, the sealing integrity of the packaging is ensured. Here are two examples of Asia Pacific-based F&B firms using machine vision to minimise closure errors. Quality Check After Fill Australian-based Original Juice Co found itself with a challenge

when it came to achieving consistent results in the placement of a bottle cap onto a product bottle after the filling stage. It wanted every bottle cap that gets twisted onto all of their different product bottles to be applied fully, to be applied straight and not skewed, and to be sure that the tamper-band is not broken on those particular products that require one. The shoulder strength of the various bottles is very important and must withstand significant head pressure and torque in capping and filling stages of operation. Any defect that could compromise the integrity of this area is looked upon very seriously. Quick Check In addition to performing reliable and repetitive applications, the machine vision system would need to inspect at a high-speed rate of up to 300 bottles per

minute to accommodate the high production requirements of the juice company. The overall machine vision system consists of a touch-screen industrial PC incorporated into a stainless steel enclosure. The enclosure also houses the Ethernet hub, the digital power supply of the lights, a PLC and various power distribution components. After bottles have been filled and capped they travel down the conveyor line, where two cameras sequentially inspect the bottles. First Eye The first camera looks directly at one side of the bottle and inspects the bottle cap at this side only. A red LED backlight provides the camera with a silhouette image of the bottle. Back lighting provides maximum contrast between the product outline and its background and is ideal for measuring external

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

part edges. This results in images that work well for the vision system’s measurement and inspection tools. When the bottle comes within the camera’s field of view, a sensor is triggered and an image is taken. Software tools would then analyse the image for defects and determine whether a bottle is ﬂawed or not. In the event of a failure being detected, a fail signal is sent via one of the camera’s outputs to the PLC. The PLC then triggers a reject mechanism, which removes the bottle from the line. After passing the first camera, the bottle will travel a little further before the second camera acquires another image of it. seConD sighting The second camera, mounted similarly to the first camera except at the opposite side of the conveyor, focuses on the other side of the bottle cap. The same inspection criteria apply equally to this camera. All defective parts are knocked off the conveyor line into a reject bin. A red beacon also becomes illuminated for five seconds when a bottle defect is noticed, notifying the operator. Quality aesthetiC shortlist Good parts are simply allowed to continue unhindered on the production line. During this inspection a pattern of lines is projected onto the bottle cap and bottle, and the vision system is used to detect any deformity in cap height on the bottle, cap presence or absence, tamperband presence and quality, and cap skew. To complete these tasks the vision system uses edge detection and histogram software to measure the cap, analyse the angle of the cap and determine cap presence.

Due to the number and variation of bottles involved, the system would need to be able to accommodate easy product changeover. The mechanical fixturing was designed with this specific requirement in mind. The cameras, backlights and sensors were mounted onto one fixed bracket that could be moved vertically via a turn wheel by the operator to accommodate the

over procedure is where the operator makes a selection, via a custom application, using touch commands on the computer’s screen. This screen uses a tabstyle interface to segregate t h e d i f fe re n t b o t t l e t y p e s appropriately. Each tab has a descriptive name indicating the different bottle categories. On selecting the appropriate tab to the bottle type being run,

different height requirements of the bottles involved.

a corresponding button appears. When pressed, it loads the correct vision file associated with the new product being run on the line. On successful completion of this step, the main software interface screen will contain the descriptive name of the bottle type selected. The changeover procedure is now complete and the line is ready to run. When the line is running, a custom application on the VGA touch-screen monitor shows the last failed image acquired from each camera. The cameras also sent their data back to the PC, which is stored in text files. This provides quality engineers

ChangeoVer proCeDure The changeover procedure requires a height-determining tool to be temporarily attached to the fixture. Using a turn-wheel, the operator screws the tool down to a position, whereby the tool rests gently on top of the bottle lip. When the tool rests on top of the bottle lip, the correct camera/light/sensor position for that product has been set. On completion, the operator removes the height-determining tool from its slot. The final step in the change-

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SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

with more information about their process. The vision system’s key asset is preventing defectively sealed bottles from being shipped to customers. Most importantly, the vision system has ensured that every bottle leaving the plant is free of imperfections. Given that the machine vision system would cater to all current bottle products, and also be scalable

damaging undetected product defects can be to business and understands the true value of an effective product defect inspection system.

in order to accommodate any new bottle and cap types in the future, the juice company is able adhere to their pledge in offering quality products.

course of a 24 hour period. With each product change requiring a change in bottle crown or cap, incorrect bottle crowning can occur. Add to this, a line speed running at 1,200 bottles per minute, and it is easy to see why a fast and reliable defect inspection solution was necessary to satisfy the brewery’s quality controls. The company turned to machine vision for its inspection solution, given that the technology has the capacity to detect defects in any 360 degree orientation, and the ability to make changes to the threshold determining acceptance of variable product

Inspection On Beer Line Integrating a user-friendly vision sensor into a multiple-product bottle crowning line provides a simple solution to fault detecting for Tooheys, an Australian brewery. It currently produces more than 300 million ltr of beer annually from its Lidcombe-based brewery in Sydney’s west. Any company operating in a production critical industry on this scale knows just how

Meeting Quality Controls Expectations At the brewery, two product lines running multiple bottled products are required to make frequent product changes – often in the

qualities, detecting scratches, water blobs, misprints or print faults. Vision Installation Vision sensors are installed on the brewery’s AB2 bottling lines, each inspecting for correct crown placement on the product selected. The camera is mounted on an adjustable post, specifically designed to allow for bottle height variations. Upon product selection the camera is simply moved up or down to maintain a camera focal length of 125mm from the top of the bottle crown. Along with the camera itself, the mounting bracket houses a DOAL (Diffuse On-Axis Light) lighting system, used to emit a red light on to the crowns. The red-cut lens cover filters out ambient light, resulting in a image captured by the camera. All controls for the vision sensors are wired back to the line’s main electrical panel. Within the panel lies the power supply for the DOAL lighting system and the cameras. The panel also houses the I/O module. This module interfaces with the vision sensor and the PLC, allowing product changes to be loaded into In-Sight and output changes to be relayed to the reject mechanism. Consequently, if an incorrect crown is detected, the bottle is rejected further down the line via a delayed signal sent from the PLC. For ease, the cameras can be monitored via an Ethernet connection back to a local PC. With a machine vision system, the brewery is able to minimise bottle crowning errors, and hence ensuring that its products are bottled safely and effectively. For more information, ENTER No: 0641

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

ALL millers are familiar with the problem: wheat flour with a low protein content often has to be enriched by adding vital gluten. The addition of gluten improves the flour’s baking properties, but it also increases the cost of raw materials. To many millers and bakers, gluten is the most important constituent of the wheat grain. Although it is the quality of the gluten – its properties – that matters as well as the quantity, a high percentage of protein and wet gluten is still regarded as

a guarantee of good, uniform results in the baking process. So wheat with high gluten content nearly always fetches a better price than a similar lot with lower values. In order to improve the baking properties of wheat with low gluten content, vital gluten is often added to the flour. However, since the addition of gluten is an appreciable cost factor, every mill tries to keep enrichment of this kind to a minimum. In the past, there have been numerous attempts to

A For

Flour in order to improve the baking properties of wheat with low gluten content, vital gluten is often added to the ﬂour. However, the addition of gluten is an appreciable cost factor. by Martina schneider, cereal technologist and specialised journalist, for Mühlenchemie

compensate for the deficits of weak flours with flour or baking improvers, but the results were never satisfactory. With conventional treatment methods, the potential for improvement was already exhausted, which meant it was not possible to boost performance to the level of optimally treated, highgluten flours. naTUral poTenTial boosT After years of research, the production and marketing of complex protein fractions and enzymes was achieved. It boosts the natural potential of the wheat gluten without impairing the effects of other flour improvers. According to Dr Lutz Popper, head of R&D, the starting point for its development was the conviction that by nature, the protein composition of wheat gluten is not always optimally suited to the purpose of baking. As such, even if weak flour is enriched with dry gluten, it does little to change the initial situation. Although it increases the proportion of gluten in the flour, it does not always guarantee a corresponding increase in the volume of the baked products. It is the combination of suitable proteins and cross linking enzymes that makes it possible to adjust the flour’s natural gluten network optimally to the baking process. An additive was developed to do just this; its specific composition triggers the interaction of the proteins naturally present in the gluten, which is necessary for taking u p a n d c ro s s - l i n k i n g t h e additional proteins. The ‘gluten booster’ enhances the performance of the gluten in the flour – whether this is naturally present or whether it is added vital gluten. The additive enables users to replace vital

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

Increased Absorption Mills that did not wish to add vital gluten to improve weak flours were largely dependent on enzymes to enhance baking performance. However, these aids have definite weaknesses, as Dr Popper explains: “Enzymes have

Potential Alternative Market exper ts expect the gluten booster to meet with keen interest in the international milling and baking industry, for the wheat processing sector has been waiting for an efficient and cheaper alternative to vital gluten for a long time. Inexpensive wheat varieties could be improved significantly through the addition of amounts as small as 0.1 to 0.3 percent. Further more, it is not a problem to integrate the additive into existing processes and formulations. The use of the gluten booster requires practically no adjustments to production sequences or to the addition of other baking improvers. For more information, ENTER No: 0650

2689

Tests For Efficacy The action of the flour improver was documented based on its performance in baking trials and with rheological measurements of the dough. The products used in the tests included small articles made with wheat flour, like baguettes, which are popular in many parts of the world. The tests were conducted in line with typical market conditions. The products used were two flours from the same lot of wheat, with 10 and 12 percent protein respectively, which had been given basic treatment in the form of conventional oxidation and enzymes. To these reference samples, 1.5 and three percent vital gluten was added respectively. In the further course of the tests, the flour experts then replaced this added gluten partially or completely with the gluten booster. The baking trials showed that as little as 80 to 100 grm of the gluten booster to 100 kg of flour were able to replace half of the quantity of gluten. In the case of the flour with the higher protein level, the addition of 0.1 percent gluten booster replaced the dry gluten completely without impairing the volume or crumb structure of the baked products.

an undesirable side effect. As a rule they reduce the stability of the dough, and that was reflected in our Farinograph tests too. But when the gluten booster was used in conjunction with 1.5 percent vital gluten, the result was quite different. We even achieved greater water absorption and a more stable curve than when 1.5 percent vital gluten was used alone.” Glucose oxidase – another commonly used enzymatic gluten replacer – was also analysed thoroughly in the comparative test. Although this additive improved the results in the Farinograph, the effect was only evident after a long mixing time of eight to 10 minutes. Moreover, in this case it is no longer possible to boost baking performance further with the aid of other enzymes, since this would result in an overdose of enzymes with undesirable effects on the rheology and handling properties of the dough.

Enquiry Number

gluten in part or even to do without it altogether. Even if a relatively large amount of gluten is needed, it is possible to reduce the amount added by at least 50 percent without impairing the baking performance of the flour.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Steps Towards

A first overseas plant and a drive to stay current with trends, Angel Yeast shares more on its plans. By Tjut Rostina

Globalisation

Yu Xuefeng, chairman of board and president, Angel Yeast

WITH an eye for moving ahead in the international arena, the yeast company makes its footprint with its first overseas plant, and an aspiration to cooperate with fellow industry players in a bid to develop and promote healthier foods for the consumers’ enjoyment. The China headquartered company is known for its wide variety of yeast or yeast derivatives for the food and beverage industry, human health care, and biochemical industry. Asia Pacific Food Industry catches up with the company’s chairman of board and president, Yu Xuefeng to find out more on the company’s future plans and upcoming trends. What makes the company stand out from other competitors? The company’s growth is YU fuelled largely by three

aspects. Firstly, the rapid growth of the Chinese economy and a good domestic environment for enterprise development helps to drive the company forward. S e c o n d l y, t h e c o m p a n y directs a great deal of attention towards technological progress. As a result, a large number of highly competitive products are developed, such as sugar-tolerant instant dry yeast, super alcohol active dry yeast, selenium yeast 2000, and yeast glucan. Finally, our marketing activities are centred on market orientation and profit seeking for customers, which are also core values of the employees. Could you share with us more on your R&D activities? R e s e a rc h a n d d e s i g n YU activities for products and technology application are dedicated to improving

INGREDIENTS & ADDITIVES

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

the quality of life by providing natural, nutritious and healthy food ingredients. The business prospects result from many of our research projects. An example is the aluminium-free leavening agent project, which was used to solve aluminium pollution in Youtiao (Chinese fried dough stick). Additionally, the yeast extract meets the market demand in Clean Label EU and the saltreduction trend. What are the trends that we can expect to see from the baking industry within the next five years? In future, we can expect YU more in the development of products based on health. Through co-operation with the other players in the industry, together we can promote product diversity, spread the concept of healthy living, and promote progress in technology. In order to keep up with this trend, we will always adhere to the idea ‘natural, nutrition & health’ in product development. What is the company’s expansion plans? The company will base YU itself upon the home market first, since China is one of the globe’s largest economies. The domestic market was, and will still be our marketing focus in future. Additionally, we will further develop our presence in the international market. Currently, our products are exported to more than 120 countries and regions via sales agents established in all continents. We still have a long way to go in global marketing, a huge yeast market overseas for us to explore. Our marketing plans shall correspond with the globalisation

trend gradually. Not only in terms of sales network, but more importantly, the company shall meet the conditions for total internationalisation development, including R&D, management, production and marketing. At present, construction of the yeast plant in Egypt is most important for Angel Yeast. The Egypt project shall be a key milestone for us in achieving the goal as an international, professional yeast company. What are the current challenges facing the company? The challenges are mainly YU in three areas. Firstly, the growing cost for raw materials and energy. It is well known that yeast production costs increased sharply due to the global yeast capacity expansion and reduction of energy resources. S e c o n d l y, t h e c o m p a n y is facing pressure from the increased valuation of the RMB currency. Lastly, we are faced with challenges in coping with

the first overseas yeast plant construction in Egypt, and our global operations, as these are new areas for us. What are the company’s plans to cope with this? We have realised and YU understood the situation, and so preparations have been made to meet those challenges. We will intensify our efforts in promoting new products. The brand influence will be further established in various ways, with multiple-business development and improved marketing. Up-to-date technology, process & new materials shall also be put into operation, further reducing p ro d u c t i o n c o s t s t h ro u g h technological progress. The company’s management and capital efficiency shall also be improved by incorporating tools such as SAP and CRM system into the daily operations. For more information, ENTER No: 0651

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

IT is no surprise. Many Americans trying to lose weight fail because they feel hungry. Lingering hunger can lead to more snacking and ultimately cheating on a diet. A recent study by Dair y Management Inc (DMI) found that two-thirds of consumers agree that feeling full is important if you are trying to lose weight, and if you feel hungry, you cannot be at your best. To complicate matters, hectic schedules often cause these same people to skip sit-down meals,

and get through their days by snacking on the go. Consumers are interested in products with a satiety benefit. In the same study, two-thirds of consumers said it was extremely important or very important that a food or beverage makes them feel full. Why? Because feeling full reduces cravings for snacks and helps them eat less, and because feeling full makes them feel satisfied and content. This satiety benefit was most compelling

to specific consumer groups, especially women ages 18 to 34, and people who exercise. PROTEIN FOR SATIETY More than half of consumers studied believed foods enriched with protein can increase satiety. Its role in satiety is clear. Many research studies have concluded that diets higher in protein can help promote satiety, or a feeling of fullness. Research shows a positive meal effect of protein on satiety. Several recently published review papers, as well as an independent review of the literature conducted by the National Dairy Council, have concluded that protein has a greater effect on satiety than carbohydrates or fat. These findings further reinforce a 2002 report released by the Institute of Medicine (IOM) that concluded: â&#x20AC;&#x153;A number of short-term studies indicate that

Whey protein ingredients can make food products more satisfying and appealing to consumers. By Vikki Nicholson, VP, US manufacturing & ingredients marketing, US Dairy Export Council.

Desire For Satiety

protein intake exerts a more powerful effect on satiety than either carbohydrate or fat.â&#x20AC;? The majority of these studies have shown a meal with 30 to 50 grams of protein to be effective in producing satiety. Future research needs to address whether smaller amounts are equally effective. LONG LASTING SATISFACTION In addition to meal-by-meal effects of protein on satiety, studies

u o y s p l e h o h w er n t r a p a e r a e W y t i l a e r o t n i s n o i s i v r u o y t u p o t meet us at

ALLPACK INDONESIA 27th – 30th Oct. 2010

automatic wafer stick baking oven “EWB-LIZARD“ produced by Haas Food Machinery Shanghai

Enquiry Number

2697

Jakarta International Expo Jakarta, Indonesia

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Studies have shown higher protein diets also can have a satiety effect.

have shown higher protein diets also can have a satiety effect. One review concluded: “Proteininduced satiety has been shown with high protein ad libitum diets, lasting from one to six days, up to six months. After a high protein ad libitum diet, significantly greater weight loss has been observed.” Satiety Studied Satiety is a feeling of fullness after eating, which can be ascribed to a particular food or meal, or to the overall diet. Researchers measure satiety in a number of ways: • Fullness ratings using visual analog scales administered prior to and for one to six hours after a fixed test meal, or ‘preload’ • Assessment of motivation to eat up to about six hours after a meal • Quantification of caloric intake at an ad libitum

As part of a higher protein diet, whey protein can help promote satiety. Whey protein can be used to create products to help promote satiety. Here’s why: Whey protein is a complete protein, containing all of the essential amino acids required by the body. It also offers one of the highest biological values of any protein, which means whey protein is easily absorbed and utilised by the body. The protein can be incorporated into a variety of foods, providing an easy

your products can help deliver satiety benefits. So it makes sense to add whey protein to food and beverage formulations and make satiety claims. Here are some insights from research on a range of consumer desires on this subject. Satiety claims appeal to several consumer targets. • Interested in weight loss: Responds to language such as ‘feel full with fewer calories’, ‘reduce appetite’ and ‘helps you eat less’. They are also more likely to be female. • Interested in a healthy, balanced diet: Consumers in this category respond to language such as ‘reduces cravings for unhealthy snacks’. Seventy two percent of consumers strongly or somewhat agree that the best way to control hunger is through a nutritionally balanced diet

Satiety is a feeling of fullness after eating, which can be ascribed to a particular food or meal, or to the overall diet.

way to increase the nutrient value of food products and giving consumers options for increasing the protein content of their diets. Whey protein may lead to satiety by stimulating several gastrointestinal hormones that are thought to regulate appetite control in the brain. Meeting Demands Whey protein ingredients in

• Consumers who want to feel satisfied: They respond to statements like ‘feel satisfied until your next meal’ and ‘hunger satisfaction’. Forty four percent of respondents cited feeling satisfied or content as a reason why satiety was important. They are also more likely to be male and less concerned about eating healthy. For more information, ENTER No: 0660

Rachel James, Netherlands

i_yudai, Tokyo, Japan

subsequent meal offered one to eight hours after the preload meal • Assessment of voluntar y energy intake over time (24 hours to several weeks)

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Angel Yeast Co., Ltd.

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HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Wojciech Nawrocki, Wielkopolska, Poland/ Viktors Kozers, Teika, Latvia

TECHNOLOGISTS have rediscovered the â&#x20AC;&#x2DC;gold of the orientâ&#x20AC;&#x2122; as rice has been known for thousands of years. This time with a twist: besides the presence of phyto micro-nutrients including many antioxidants, stabilised rice bran can also be considered a synbiotic ingredient due to the presence of both pre and probiotic dietary fibre. This alone creates marketing opportunities especially for modern lifestyle consumers who are conscious of nutritional performance, including the total absence of gluten, something of great importance for the growing numbers of celiac affected people.

Part 2:

Lifestyle Foods

Soy Rice

from Celiac disease is an autoimmune disorder triggered b y g l u t e n , t h e p ro t e i n i n wheat, barley, spelt and rye. It is usually recommended that celiac sufferers also avoid oats, although this cereal does not contain gluten. Reason being, cereals often can become cross contaminated with gluten during harvest and subsequent further processing. Rice and rice bran does not contain gluten and possess no risk of being cross-contaminated with harvested grains due to the

Stabilised rice bran creates marketing opportunities especially for modern lifestyle consumers who are conscious of nutritional performance. By Henk Hoogenkamp typical nature of harvest, milling, sifting and further processing. RICE BRAN COMPONENTS The stabilised rice bran is an ingredient composed of a complex matrix of insoluble fibre, soluble fibre, non-allergen (hypoallergenic) protein, and trans-fat free oils. As such the ingredient can be used without the concerns

of spoilage and loss of heatsensitive nutrients, including maintenance of high levels of phytosterols, gamma oryzanol, tocopherols and tocotrienols. The combination of rice protein, rice fibre, rice oil and over 100 anti-oxidants and cofactors deliver long-term energy burn. Clinical studies have also shown it to aid in cholesterol and blood sugar management.

HEALTH & NUTRITION

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

STABILITY IS KEY From moisture management to acting as an unimposing carrier in seasoning blends, the ability of stabilised rice bran to outperform other ingredients while maintaining similar water activity levels is unparalleled. Subsequently, stabilised rice bran can be considered an essential ingredient to manage moisture and nutrition across a variety of applications while delivering quality, taste and leastcost options. From a technological point of view, the stabilising properties have shown capabilities in a wide range of further processed meat products. In most cases, a relatively small percentage of addition allows this all-natural ingredient to wholly or partially replace materials commonly used in the past such as carrageenan, soy protein, modified polysaccharides and starches. All this while also eliminating chemicalsounding E-numbers on labels which consumers increasingly have reservations on. The combination of these ingredients while maintaining its all-natural origin, result in its ability to control purge in processed meat products. It increases water retention and improves cooking yields throughout the thermal processing cycles. There is no need to mention confusing E-numbers or chemically sounding names on product labels. To sum: rice bran is a label-friendly, ecological sound healthy ingredient that provides low-cost sustainable nutrition and applications for a rapid increasing world population. BREADED COATED FRIED FOODS Extensive testing confirmed that the inclusion of defatted rice bran as a partial replacement

OVERVIEW OF FUNCTIONAL FOOD FIBRES • • • • • • • •

Potato Fibre Oat Fibre Wheat Fibre Corn Fibre Soy Fibre Rice Fibre Bamboo Fibre Citrus Fibre

• • • • • • • •

Carrot Fibre Pea Fibre Fruit Fibre Psyllium Fibre Glucomannan (Konjac Root) Fibre Sugar Beet Fibre (Cellulose) Cereal Fibre Blends

BENEFITS OF DEFATTED RICE BRAN • • • • • • • • •

Defatted rice bran reduces oil uptake during deep-frying Improves cross-linking and adhesion of substrate Calorie reduction Improved nutritional proﬁle Freeze-thaw stable No-GMO Green labeling and E-number free Hypoallergenic Cost efﬁcient

BENEFITS STABILISED RICE BRAN • • • • • • • • • • • • • • • •

High tolerance thermostable water holding capacity Improves juiciness, texture, and processing yields Improves secondary reconstitution Improves nutritional profile by providing all-natural dietary fiber, healthy rice oil, protein and micro-nutri components Potential to partly replace phosphate and reduce salt levels Slight honey/nutty flavour No colour deficiencies in white poultry meat when used at levels of < 1.5 percent No-GMO Hypoallergenic Low glycemic response ‘Non-bloating fiber’ Zero grams trans-fat and cholesterol More than 100 anti-oxidants and co-factors Green labeling and E-number free Dust-free dry addition Lowest cost profile option of all alternative ingredients

of wheat flour (5<15 percent) in batter systems significantly reduces oil uptake in deep-fried products such as chicken patties and nuggets. Tests have further confirmed that reduced oil uptake not only improves the nutritional profile, it also improves organoleptic quality included much desired crunchiness.

When used in tandem with stabilised rice bran as a small inclusion level (<1.5 percent) in the meat matrix, water loss from the cooked or fried meat patty is also greatly reduced which significantly improves juiciness’ and succulence of the finished product. For more information, ENTER No: 0661

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Nutritional Applications

Fotolia

Despite being a food ingredient that has been used for centuries in various food applications, definable nutritional benefits can be created by incorporating gum arabic into various food mediums. By Sarah Sy, commercial director San a Creme, Kerry Asia Pacific Gum arabic is a natural occurring gum made from the hardened sap of the acacia tree found in tropical and sub-tropical regions. The practical application of the gum – also widely known as gum acacia – evolved as it spread via international trade beyond its original home in Arabia and Africa. Today, it continues to be used in a variety of ways across a range of industries. It acts as a binder in the pharmaceutical and cosmetic sectors, is part of the printing production process, serves as an important ingredient in shoe polish and is used as a lickable adhesive in postage stamps and cigarette papers. This is a consequence of gum arabic’s chemical composition. It is made up of a combination of glycoprotein’s and saccharides, which provide it with the properties of both a glue and binder. But, what is most significant about the ingredient is that it is a glue and binder which is edible. The most important application is in the food industry where it is used as an emulsifier, flavour fixative and stabiliser.

Role In Contemporary Food Industry Gum arabic is a popular ingredient in, for example, hard gummy sweets such as M&Ms, marshmallows and gumdrops, soft drink syrups and the edible glitter used in cake decorations. Exploring how its uses can be further expanded has been the subject of a significant amount of research in the last number of years. Recent studies on its

Gum arabic also offers potential business process benefits. It can help reduce the initial cost of probiotic containing products by providing maintenance and protection to the bacteria essentially to them Jonathan Ruchti, Switzerland

Gum Arabic In

Traditionally, gum arabic is assigned the e-number E414, however, when used as a fibre source, it is common to declare it as gum arabic (soluble fibre). It contains 85 percent soluble dietary fiber (dry basis). It has also been granted GRAS status by the FDA in the US. The ingredient is a fast dispersing product that hydrates quickly. It also has little or no impact on viscosity, nor does it gel at concentrations of 30 to 50 percent. It is ideal for low pH and thermally processed products, as it is heat and acid stable.

HEALTH & NUTRITION

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

functional and nutritional benefits demonstrates that gum arabic: • May provide satiety • Promotes the growth of beneficial bacteria in the gut as a prebiotic • Protects probiotic in various food matrixes

Scott Robinson, Maryland, US

Michele L, Wisconsin, US

Providing Satiety Satiety is a feeling of fullness that suppresses hunger and inhibits the desire to eat. It also effects eating patterns and influences changes in food preferences. To g e t h e r w i t h t h e Leatherhead Food International and NutriScience in collaboration with University Of Maastricht, an investigation was performed on the effects of a special blend of arabic gum, on satiety perception and energy intake among a

60-person sample volunteer population. The study, a randomised, double-blind, within-subject, five-way cross-over experimental design, involved the administration of one of five combinations of the blend along with control doses on five separate study days. It found that five and 10 grm doses of the blend resulted in a significantly lower energy intake three hours after consumption. Subjects did not compensate for this. Study participants who consumed less at the first meal

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Growth Of Beneficial Bacteria A research study carried out in 2008, set out to investigate the prebiotic efficacy of the special blend of gum arabic. Healthy volunteers consumed various daily doses of the product that had been dissolved in water. Daily consumption of water was taken as the negative control in the four-week test, while drinking 10 grm of inulin per day was set as the positive control. Four weeks quantification of bacterial numbers in stool samples was performed via real time-PCR techniques to establish the effect of the gum arabic. This was supported by questionnaires used to account for possible drawbacks. Bifidobacteria and Lactobacilli were identified as the potentially beneficial bacteria for monitoring. Results showed a thir ty-fold outgrowth in the former and an eight-fold outgrowth of the latter, when compared with water.

Against inulin, the most commonly used prebiotic on the market, it showed a sixfold outgrowth for Lactobacilli and a ten-fold outgrowth of bifidobacteria. Good bacteria in the colon preferentially degraded the gum arabic blend. The research found that it could potentially benefit the host by producing short-chain fatty acids during fermentation

Fur ther studies were also performed on margarine products and its efficacy against inulin compared. At a six percent dosage level, the gum arabic blend showed minimal reduction in microbial levels compared to inulin for up to eight weeks. At levels of 0.5 to five percent, probiotic support is not dosage dependent, nor do inoculation levels affect the efficacy.

and minimising the outgrowth of harmful bacteria, such as that resulting from the colonisation of pathogens in gastro-intestinal tract. It also concluded that there are no adverse side effects to the blend such as flatulence and excessive gas production, for example.

Gum Arabic Opportunities Despite being a food ingredient that has been used for centuries in various food applications, applications with definable nutritional benefits can be created by incorporating gum arabic into various food mediums. These include dairy, beverages, and fats and oils. It can also work in weight management products as a satiety agent and source of fibre. Gum arabic also offers potential business process benefits. It can help reduce the initial cost of probiotic containing products by providing maintenance and protection to the bacteria essentially to them.

Dwayne Madden, Loxton, Australia

did not react by eating more at the subsequent one. The studyâ&#x20AC;&#x2122;s VAS (visual analogue scale) scores established that there was a significant effect over three hours at each of the doses of the blend. It became clear that the gain in satiety perception over the first three hours was extended even after consumption of the ad libitum meal, suggesting a prolonged perception of satiety. The research established that the blend under investigation is able to reduce energy intake at least up to three hours after consumption in doses ranging between five and 40 grm. Moreover, it provided reduced feelings of hunger over the same period across the same dose range.

Probiotics Protection Another recent study examined how gum arabic protected bifidobacteria in two beverage mediums; orange and cranberry juice. The blend was added to three samples of the juices and then stored in sealed bottles at four deg centigrade for 60 days. Results showed that the special blend of gum arabic extended the shelf life of probiotic containing juices by 20 days for orange juice and 35 days for cranberry juice.

For more information, ENTER No: 0662

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HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Market Report:

Markets Strengthen As Indians Explore Healthy Options snikrap

Food and beverage manufacturers gear up as more and more consumers switch to healthy living. By Rahul Asok, consultant, Datamonitor

The health and wellness wave is going to be a forerunner in shaping the Indian FMCG industry in the years to come. According to estimates, in 2009, the packaged food and beverages market in India was worth approximately US$21.6 billion, of which, health and wellness foods accounted for US$725 million. This industr y has been registering a solid annual growth rate of more than 25 percent for the past five years, highlighting the optimism amongst consumers and the prospects of its manufacturers. The report shows that Indians have become increasingly aware of their health concerns and are proactively taking measures to deal with it. Health Awareness Since Indians traditionally attach a lot of importance to ‘healthy eating and healthy living’, health food options are seen by many as a route to preventive healthcare, and this has begun

to command a larger share of the consumers’ wallet. Over the last decade, the demand for health foods in India has been fuelled by the increasing incidence of lifestylerelated diseases, economic uncertainty and the awareness created through the media. This demand has now gathered enough steam to create a sustained impact on the consumers’ desire to eat healthy. Dual Impact Health consciousness has had an impact on Indian diet in two ways. Firstly, Indians have realised the importance of maintaining a healthy dietary habit of eating as much fresh food as possible and try to avoid potentially harmful fast/junk food. Most Indians now better understand the perils associated with the consumption of junk food on a regular basis. A recent consumer survey conducted reveals that the effort to eat

healthily was linked to eating as fresh as possible. Indeed, 62 percent of the consumers stated that freshness related claims, even on processed food and beverages, had a significant impact on their product choices. Secondly, they are increasingly trying to ensure that their dietary intake is sufficient to meet their daily nutritional requirements. As a result of the massive transformation in the lifestyle of an average Indian, their health priorities have transformed as well. These days, eating healthily is not only associated with maintaining a disease-free body, but also ensuring desired levels of energy/ stamina, cognitive alertness, and physical appearance in terms of body weight and shape. In the survey, 70 percent of the consumers have indicated that they make a conscious attempt to eat healthily on a regular basis. Furthermore, the survey highlights that Indian

HEALTH & NUTRITION

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

men and women display similar interest levels in improving their general health and wellbeing. However, women are more active in buying and consuming food and beverages with a health positioning.

McKay Savage, Ontario, Canada

Informed Decisions Over the years, manufacturers in India have constantly made an attempt to position some of their offerings on a health platform. The manufacturers initially toyed with the concept of health and wellness to differentiate their offerings from that of the competitors in a growing market.

Most Indians now better understand the perils associated with the consumption of junk food on a regular basis. A recent consumer survey conducted reveals that the effort to eat healthily was linked to eating as fresh as possible. However, as more and more companies join the health and wellness bandwagon, the point of product differentiation is fast blurring. To satiate the informed demands of today’s critical and discerning consumers, manufacturers have to continuously innovate by bringing in ingredients-linked claims, which are relevant and authentic. Currently, the Indian market has product offerings with a mix of ‘good for you’ and ‘better for you’ positioning. ‘Good for you’ products are those that are fortified with ingredients that aid healthy living and ‘Better for you’ includes products where certain ingredients perceived

as unhealthy are removed or reduced in the formulation. It was found that Indians are increasingly using the nutritional information on product packaging to understand such ingredient modification and potential health benefits, before making a product choice. At this juncture, companies would have to focus on creating descriptive package-literature/ graphics linked to nutritional information and health claims, as this is going to play the most significant role in consumer’s purchase decisions. False Claim Alert Since the health and wellness

wave offers a potential for differentiated positioning and even helps in commanding a price premium as of now, many manufacturers often use unsubstantiated claims in their marketing campaigns or product labelling to gain an unfair advantage. The flooding of markets with products making such false claims has led many Indian consumers in the last few years to displayed dissonance even over the legitimate health claims. Lack of stringent regulations re g a rd i n g a d v e r t i s i n g a n d marketing of FMCG products have held back the market from growing to its full potential. Therefore, it is imperative for the manufacturers to seek ways to add credibility to their health claims in order to reduce the consumer skepticism in future. Looking Ahead There is a tremendous opportunity for the food and beverage manufacturers to drive growth. This can be done by offering ingredient modifications and packaging innovations to cater to this emerging set of health concerns and consumption patterns. While doing so, it is also going to become important for the companies to focus on creating sustainable and ethical processes for product development and marketing in order to profit from the opportunities in the Indian health and wellness sector.

For more information, ENTER No: 0663

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Natural Juices

Liz West, New Jersey, US

AntiOxidants:

Olga Koldin, Tula, Russia

that already naturally contain antioxidants.

Antioxidants from natural juices can help to combat the oxidation effects from the body. By Tjut Rostina Beverages packed with antioxidants could be the solution to fulfill a consumer’s need to battle oxidation damage done to their body. As people go about their daily routines, their bodies are affected by oxidation, simply by breathing, eating or even just being out in the sun. The oxidation process occurs when body cells use oxygen. When this happens, free radicals are naturally produced in the body, and causes damage. These can include the deterioration of skin and bone condition, wearing out of organs and a lower immune system.

Antioxidants, which are dubbed as ‘free radical scavengers’, can help to prevent or reduce the impact of oxidation. It can also enhance the body’s immune system, and therefore lower the risk of cancer and infection. Antioxidants include vitamins A, C, E, carotenoids, selenium, lycopene, flavonoid and polyphenols. These can be found in fruits and vegetables, as well as tea, red wine and soy. In order to ensure sufficient intake of antioxidant nutrients, manufacturers can consider adding antioxidants into beverages or marketing beverages

Vegetable & Fruit Juices Fruit and vegetables are an important source of antioxidant nutrients, and the food and nutrition board of the National Research Council in the US have advised a consumption of five generous helpings daily. This is so that the antioxidant requirements by each individual can be met. In fact, a diet in fruit juice could help lower the risk of Alzheimer’s and other diseases, according to a research by the human nutrition group at Glasgow University. The researchers had examined different juices for its antioxidant contents, plus its chemical components. From there, it was concluded that grape, apple and cranberry juices had a high content of chemicals that would enhance health. Purple grape juice made with Concord grapes were found to have the highest and broadest range of polyphenols, as well as having the highest antioxidant capacity. This was at the same level as those found in a Beaujolais red wine. Another vegetable that has been said to provide a high level of antioxidants is broccoli. The vegetable juice is packed with vitamins B and C, beta-carotene, as well as other nutrients like

BEVERAGE

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

fruits touted as ‘Superfruits’. This group, which includes commonly mentioned pomegranate, açaí and wolfberry, are believed to contain high levels of antioxidant nutrients and the potential health benefits it brings. Pomegranates A native fruit of Iran and Northern India, it has been widely cultivated

in the Mediterranean as well as drier parts of Southeast Asia, like Indonesia and Malaysia. The fruit was introduced for cultivation to the US in 1769, and till today, it is grown in the dry climate region of California and Arizona for its fruit. The pomegranate has a high content of flavonoid and anthocyanidin, and an ORAC (oxygen radical absorbance capacity) value of 2,860 units per 100 grm. Fresh pomegranate juice contains 0.2 to one percent soluble polyphenolic flavonoids, which include catechins, ellagic tannins, as well as gallic and ellagic acids. In addition, the juice is made up of 85 percent water, 10 percent sugars, and 1.5 percent pectin, and ascorbic acid.

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fibre, zinc, folic acid, magnesium, and iron. The combination of these nutrients in the vegetable can cut risks of diseases such as cancer and infection, by boosting the immune system. Other than everyday fruits like apples, oranges and the like, there has emerged a group of

Rositsa Maslarska, Sofia, Bulgaria

Pontus Edenberg, Katrineholm, Sweden

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

fruit and vegetables concentrate, or a placebo. The concentrate was made up of acerola, cherry, apple, beet, broccoli, cabbage, carrot, cranberry, kale, orange, peach, papaya, parsley, pineapple, spinach and tomato. From this study, it was found that the consumption of encapsulated fruit and juice concentrate contributed to an increase in plasma antioxidant

both consuming the açaí pulp and applesauce. The berry’s antioxidant effects were demonstrated, and also its ability to be absorbed by the human body. Juice Extracts Gulping down juices is not the only way consumers can receive the antioxidant nutrients. Another option is to take encapsulated fruit and vegetable juice concentrate. The Food Science and Human Nutrition Department University of Florida, US, carried out a study on how well these encapsulated extracts can perform, basing it on indicators of good health, such as antioxidant status and serum levels of carotenoids and ascorbic acid. The study was carried out on 59 subjects for a period of 11 weeks, and each received either a

Filipe Frade, Pernambuco, Brazil

Açaí Açaí is a dark purple berry native to Central and South America. The berry that is smaller than regular grapes has created hype in recent years for many of its health claims, including weight loss and age defying qualities. Although there have been arguments on the proven benefits of the berry due to limited research, the berry is still a valuable antioxidant provider. The powdered preparation of freeze-dried açaí pulp and skin has anthocyanins that come up to 3.19 mg/grm, and is about 10 percent of the overall antioxidant capacity in vitro. It also has flavonoid-like compounds, which includes homoorientin, orientin, taxifolin, deoxyhexose, isovitexin, scoparin, and proanthocyanidins, measuring at 12.89 mg/grm. The fruit has low levels of resveratrol at 1.1 μg/grm. In a research led by Dr Susanne Talcott, the berry’s ability to be absorbed by the human body has been proven. The study, published by Journal of Agricultural And Food Chemistry, was carried out by the team of scientists at Texas AgriLife Research

of Texas A&M University. It involved 12 volunteers, who consumed a single serving of açaí juice or pulp. The subjects were given açaí pulp and juice containing half the concentration of anthocyanins as the pulp, and compared to applesauce as well as a nonantioxidant beverage. After a period of 12 to 24 hours, blood and urine samples from the subjects showed an increase in antioxidant activity, after

Lisa Cyr, Calgary, Canada

The fruit has been linked t o re d u c i n g t h e r i s k s o f diseases including cancer and neurodegenerative damage. According to a study led by Daneel Ferreira, from the University of Mississippi, the fruit could protect against prostate cancer and also in the slowing down of cartilage loss in arthritis. Published in the Journal Of Agricultural And Food Chemistry, Mr Ferreira and his team wrote that the activity of cytochrome P450 1B1, an enzyme linked to various cancers, maybe inhibited by the fruit’s ellagitannin compounds.

capacity by 50 percent, helped reduce DNA damage by 40 percent, and also improved the immune function with an increase of 30 percent in T-cell. The increase in antioxidant capacity was mainly a result of the increase in plasma levels of ascorbic acid, betacarotene, lycopene and lutein. The study carried out by Nantz MP, Rowe CA, Nieves C and Percival SS were published in the Journal Of Nutrition. For more information, ENTER No: 0670

Enquiry Number

2694

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

The

Kic kIn

Coffee

The average adult receives 1,299 mg of their daily antioxidants intake from coffee, as compared to antioxidants from tea amounting to 294 mg.

alcohol consumption, as well as exposure to radiation, chemical toxins, and bacteria. Abundant in vegetables, fruits, and even seafood and red meat, the list of antioxidants include the vitamins A, C, and E, carotenoids, selenium, and lignan. In coffee, the most available type of antioxidant is called polyphenols. Also found in other

beverages such as tea, chocolate, wine, and olive oil, polyphenols are plant-based antioxidants that may be classified into different categories such as phenolic acids, flavonoids, and other phenolic compounds such as capsaicin and tannins. Strong Antioxidants Chlorogenic acids, the type of

polyphenol found in coffee, are demonstrated to be strong antioxidants in lab tests, and has also been shown to delay glucose absorption into the bloodstream. Among the perceived health benefits of polyphenols include combating carcinogens (cancercausing substances), helping repel heart disease and other cardiovascular problems, and acting as an anti-inflammatory agent. Elsewhere, increased coffee consumption has been linked to a reduced risk of Alzheimer’s and Parkinson’s disease, as well as possible protection from liver cirrhosis and type 2 diabetes. Rated as sixth in the list of 50 foods rich in antioxidants, coffee has the highest amount of polyphenols compared to other beverages, and has four times the amount of polyphenols found in green tea, according to a Swiss study published in the Journal of Agriculture and Food Chemistry. Black coffee beans contain 22.6 mmol total antioxidants per 100 grm, while raw coffee beans contain less than this

Jason Aaberg, Texas, US

While the debate on whether coffee is beneficial to one’s health has yet to subside, its abundance of antioxidants makes the case for a healthy cup. By Jerome Lim

Agata Urbaniak

One of the most readily seen benefits of coffee consumption is the abundance of antioxidants it contains. These substances protect the body from the damage of free radicals. As by-products of the body’s oxidation processes, free radicals are molecules that play a role in causing cell and tissue damage, facilitating aging, and promoting development of certain types of diseases, particularly cancer and cardiovascular problems. Apart from being by-products of oxidation, free radicals may also be produced via exposure to certain situations, which include smoking, excessive

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SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

Biggest Dietary Source Studies in past years have established coffee to be the biggest source of antioxidants in the US diet. According to a study by the University of Scranton, Pennsylvania, US, the average adult receives 1,299 mg of their daily antioxidants intake from coffee, as compared to

Kickstart For Health For all its free-radical fighting properties, coffee’s overall effects in the human body have yet to be

completely established, although studies generally lean towards showing that it is more beneficial than it is harmful as it shows promise in fighting certain types of diseases.

mluedtke, Germany

antioxidants from tea amounting to 294 mg. Similarly, a separate study found out that coffee constitutes about 66 percent of antioxidant intake for Norwegians, who on average consume 480 ml of the substance daily. To be sure, antioxidants are more readily available in fruits and vegetables, but these are consumed less frequently than coffee, which has become a daily staple for most people primarily for its caffeine content. Native to Ethiopia where locals have been using its bean to sustain them in hunting expeditions, coffee was first farmed by the Arabs more than 500 years ago, and later on produced as a drink by the Turks. Today, coffee is one of the world’s most highly traded commodity and one of the world’s most widely consumed beverage. Despite the recent financial crisis, world coffee production in 2009 amounted to an estimated 120 million bags ( 6 0 k g / b a g ) re p o r t e d t h e International Coffee Organization. Also, the International Trade Centre said that total exports from coffee producing countries were valued at US$13.64 billion last year. Non-coffee aficionados may consider drinking tea – be it black, green, or other variants – which comes in next to coffee in terms of antioxidant content. Other sources of antioxidants for non-drinkers of coffee include fruit juices such as banana, pomegranate, and pineapple juice, vegetable juices, and wine.

Lotus Head, Johannesburg, S Africa

amount, as the roasting process generates new antioxidants for coffee beans that undergo the roasting process. In terms of chlorgenic acid content, the Robusta species are generally considered to have more antioxidants than Arabicas: a 200 ml cup of robusta may contain up to 350 mg of the substance, while the same cup of arabica contains only up to 200 mg. Nevertheless, high antioxidant content does not necessarily mean having an increased amount of them in the body, as these still need to be metabolised properly to be of any significant benefit. While a definite understanding of how antioxidants metabolise in the body is still a work in progress, antioxidants found in coffee have a higher absorption rate than those found in other beverages such as green tea. The amount of ingested chlorogenic acid that reaches the bloodstream range from 33 to 75 percent, while those of caffeic acid, another type of antioxidant found in coffee, can be as high as 95 percent. The remaining ones proceed from the small intestine to the colon where it can potentially fight colon cancer. Meanwhile, polyphenols stay only for short periods in the bloodstream before being excreted, so one must maintain a regular intake to maximise its benefits.

On the other hand, due to the drink’s high caffeine content, the American Dietetic Association recommends limiting the amount of coffee consumed to about two cups a day. Overall, the high antioxidant content in coffee may prove to be just the kick one needs to take it seriously. For more information, ENTER No: 0671

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Here, the operating area and the operatorâ&#x20AC;&#x2122;s requirements are taken into account, together with the installation site and environmental aspects. It is above all the actual rating of the overall refrigerating system, while taking account of part load conditions that has a crucial influence on energy consumption, as the overall concept of a refrigerating system has a greater influence on efficiency than the choice of refrigerant. However, a number of current projects show that systems operating with natural refrigerants are efficient and environment-friendly.

Natural Refrigerants:

Current Developments & Trends In future, everything points towards the use of natural refrigerants in both ecological and economical terms, in order to safeguard both capital expenditure and the environment in the long term. By Monika Witt, chairwoman, Eurammon THE decision as to which refrigerant should be used in a refrigerating or air-conditioning system is based on the major criteria of safety, costs and environment protection. However, against the background of constantly increasing energy prices, the energy consumption of a system also plays an increasingly important role. Ideally, the chosen refrigerant should have thermodynamic

properties, high chemical stability and good physical characteristics. Furthermore, it should have no or only a negligible impact on the environment, while also being inexpensive and available worldwide. However, there is no one refrigerant that fulfils all these requirements. And so in practice, the decision for the most suitable refrigerant depends on a series of different factors.

AMMONIA REFRIGERATION Ammonia (NH3) is the refrigerant with the demonstrably best thermodynamic properties. It is the only natural refrigerant that industry never wanted to dispense with on account of its high efficiency. Ammonia has no ozone depletion potential (ODP) and no global warming potential (GWP), with a favourable TEWI (total equivalent warming impact) balance. In industrial systems with capacities exceeding 500 kW, ammonia is simply unsurpassed in terms of energy and cost efficiency. It is also finding increasing use on a smaller scale, for example in systems with a capacity of less than 500 kW, where the quantity of ammonia can be reduced. At present, intensive research is in progress here in particular within the range of small-capacity systems. The objective, among others, is to develop small, semi-hermetic and hermetic compressors with output below 100 kW. Reduced quantity heat exchangers are also being developed along the same lines. Furthermore, various research projects are also looking

Enquiry Number

2671

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Save With CO2 The last ten years have brought about a constant increase in the interest shown in CO2 (carbon dioxide) refrigerating systems. This is due, for example, to the fact that Nestlé has constantly forged ahead with the development of NH 3/CO 2 cascade refrigeration plants, demonstrating their energy efficiency with installations in Europe, the US and Japan. Other companies have followed suit. In addition, this trend has been encouraged by state incentives in some countries. For instance, the Netherlands grants considerable tax relief for CO2 systems, while taxation on synthetic refrigerants has been increased in Scandinavia. CO2 is also particularly suitable for heat recovery or heat pump systems. Applications of this kind are already widespread in Asia and other countries can be expected to follow. H o w m u c h e n e rg y c a n actually be saved by using CO2 depends above all on the ambient temperature. In the supercritical range, success is also being achieved in optimising system efficiency. This has been confirmed among others by the Coca Cola Company, which uses both CO2 and R134a for its 550 litre refrigerators. T h e c o m p a n y ’s systems operating with CO2, consume 20 to 30 percent less energy. In the trans or supercritical mode (temperatures > 31.2 deg C), CO2 systems are in principle less efficient than those using synthetic refrigerants. Even

so, when viewed over the whole year, CO 2 refrigerating systems are frequently more energy-efficient than those with s y n t h e t i c re f r i g e r a n t s , a s most systems operate in the subcritical range most of the time, particularly in latitudes with moderate weather. Cooling With Hydrocarbons Hydrocarbons such as butane, p ro p a n e a n d p ro p e n e a re ideal refrigerants.

& Jerry also used butane for their ice-cream freezers for the first time in the US, with satisfactory results. • Propane P ro p a n e h a s v e r y s i m i l a r thermodynamic proper ties to R22. Some Asian countries have therefore replaced R22 with propane in central airconditioning systems and report cutbacks in energy consumption between 10 and 30 percent with

78thelemen, US

at simplified oil management with soluble oils to facilitate DX (directexpansion) systems as well.

• Butane Butane is successful in more than 300 million domestic refrigerators currently being used. Furthermore, it can also be found increasingly in smaller commercial refrigerating systems. The beverages c o m p a n y, P e p s i , compared the efficiency of small drinks chillers with up to 150 grm coolant, and found that units operating with butane consumed up to 27 percent less energy than those using R134a. Since then, the beverages manufacturer has given preference to butane in these chillers. Ben

only minimum modifications necessary to the systems. Unilever has also recognised the advantages of propane as a refrigerant: already during the 2000 Olympic Games in Brisbane and Sydney, the company performed a field study with 360 ltr ice-cream freezers, comparing operation with propane to operation with R404A. On average, the propane freezers permitted energy savings of about nine percent. Hydrocarbons have excellent thermodynamic properties, which is why refrigerating and air-conditioning systems operating with these substances are particularly energy-efficient. They are well miscible with

www.hijapan.info Health Ingredients Japan

Parallel Exhibition Safety and Technology Japan

nts die e e r c ing eren conf ral food d n a natu bition ier exhi tional and m e r p s a i s Hi Japan is A utri ctional, n for the rapid-growth sector of fun

Functional Ingredients

Natural Food Ingredients

Food Additives

Botanical Extracts

Contract Manufacturing

Japanâ&#x20AC;&#x2122; s Biggest Health Ingredients and Service Exhibition & Conference 13WED -15FRI OCTOBER 2010 10:00-17:00 Tokyo Big Sight Exhibition Center, East Hall 4.5.6 Organised by : UBM Media Co., Ltd.

Complete this form and fax back to: +81-3-5296-1018, or E-mail us at : f-expo@cmpjapan.com Send me details on Name :

Hi Visit

S-tec Visit Position :

Company : Address :

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UBM Media Co., Ltd.

Kanda 91 Bldg., 1-8-3 Kaji-cho, Chiyoda-ku, Tokyo 101-0044 Japan Tel : +81-3-5296-1017 E-mail : f-expo-jp@ubm.com www.hijapan.info www.stecjapan.info

26xx

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AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

WATER REFRIGERATION The evaporation of water has always been used as a means of cooling. A huge flow of water vapour is needed to achieve an

adequate cooling effect, which in turn requires the use of turbocompressors. Suitable machines here consist either of axial compressors with a relatively small base area and many stages, or radial compressors connected in series. However, these are sensitive to load fluctuations and need operation to be constant. The situation is further complicated by the fact that operation takes place in a deep vacuum, which requires a tight system. Even so, these technical requirements are offset by huge energy saving potential of about 25 percent compared to the currently available R134a liquid chilling units. This is why research is in progress in France and Dresden/Germany on prototypes for both radial and axial compressors. AIR FOR FAST REFRIGERATION Air is interesting as a refrigerant for temperatures below â&#x20AC;&#x201C;50 deg C. Systems with a closed air circuit are convincing above all on account of their particularly rapid cooling at low energy costs. Air has not, however, become widely accepted as a refrigerant due to the comparatively high costs for the overall system. To achieve the necessary mass flow density, expensive turbo-compressor/expander systems are necessary together with special shaft seals to minimise leakage. However, at the same time air-cooled systems are also compact. This is why they are primarily used for gas liquefaction on tankers, where the high costs are justified in view of the confined space available. EARTH FRIENDLY At present, around 15 percent of global electricity consumption is used to generate refrigeration

BSK, Jakarta, Indonesia

c o n v e n t i o n a l re f r i g e r a t i n g oils and have a relatively high critical temperature. While the flammability o f h y d ro c a r b o n s re q u i re s hermetically sealed systems with explosion protection for electrical components, all components are easily available and current technology copes well with the demands of safe operation. Given the high energy saving potential of systems with hydrocarbons, a number of companies have announced their intentions of operating refrigerating systems with hydrocarbons. Up to now, Europe has imposed a 150 grm filling restriction of hydrocarbons. However, this value was determined arbitrarily, so that it would be preferable to make the filling restriction dependent on the prevailing conditions in each case. Recommendations for such site-dependent limit values could be compiled and developed in the framework of a scientific research project. Larger filling quantities could probably be permitted if the propane filling is located up high on the roof of a building, or in large, well ventilated rooms. In the US, there seems to be a willingness to rethink the situation. While the use of hydrocarbons was restricted hitherto to industrial applications, this restriction may possibly be lifted in future. For the first time, the US Environmental Protection Agency (EPA) has approved of a field study that will test up to 2,000 chest freezers operating with flammable refrigerants. This could lead to a real breakthrough.

â&#x20AC;&#x201C; resulting in huge savings potential. Measures to save energy throughout the entire ser vice life of refrigerating systems are therefore acquiring increasing significance and can help considerably to relieve the burden on the environment. The use of natural refrigerants offers a double incentive for companies. By reducing their energy consumption, they not only cut back on costs but also help to protect the environment. And so in future, everything points towards the use of natural refrigerants in both ecological and economical terms, in order to safeguard both capital expenditure and the environment in the long term. For more information, ENTER No: 0680

Enquiry Number

2692

Stephen Davies, Cardiff, UK

Effective management of perishable goods in a supply chain requires mechanisms that ensure safety and accountability to all parties. By Jeff Baum, senior VP Manhattan Associates International (Asia Pacific)

Pasture Jonathan Ruchti, Switzerland

Plate

Food industry supply chains are becoming increasingly complex. The industry faces challenges especially with regard to cold chain management, where companies operating in this space must continually comply with regulator y standards (temperature control), and adhere to industry best practice.

A c c o rd i n g t o t h e A s i a Cold Chain Centre, there is an increased awareness in supply chain management in the food industry, especially with regard to cold-chain management, given the unnecessary wastage of food through poor, negligent and uninformed handling and transport by many parties in food supply chains.

Steps Of Improvement The food industry is responding to these challenges by developing and introducing food safety measures and legal requirements to track and control the sourcing and distribution of food goods. In 2009 for example, the US Department of Agricultureâ&#x20AC;&#x2122;s Country of Origin Labelling (COOL) program went into effect. As the name implies, this requires that most meats, wild and farm-raised fish

Brybs, Denmark

From

AUTOMATION & FEATURES

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

• Electronic solutions They are able to automatically track inventory details down to a specific facility or a particular intransit vehicle and forward them along the supply chain. However, no government standards have been established as to how data is to be collected, so companies are hesitant to risk creating the

Jean Scheijen, Maastricht, Netherlands

• Tracking historic product movement Pinpointing a product’s ‘ground zero’ (the country where its journey begins) is a fairly basic determination, but there are many touch points as it makes its way from pasture to plate. However, each participant in the chain may have different

Bjarte Kvinge Tvedt, Bergen, Norway

and shellfish, fresh and frozen fruits and vegetables, macadamia nuts, pecans, ginseng and peanuts clearly indicate t h e c o u n t r i e s w h e re t h e y were produced, processed and manufactured. Exempt are processed foods that have ‘undergone specific processing resulting in a change of character’ (eg: bacon) or foods that have ‘been combined with another food component’ (eg: breaded chicken tenders or fish sticks). On the surface, the COOL mandate may seem simple and straightforward. However, the US food chain is quite complex and was even called ‘antiquated’ when it comes to dealing with food safety, in a report from the Trust for American’s Health and the Robert Wood Johnson Foundation.

Paper-based systems provide only discrete snapshots as a product makes its way through the supply chain. This is a disadvantage in the event of a recall or quality-control issue, when time is of the essence and the retrieval of detailed data is critical.

Implementing Ideas As a result, there are numerous challenges faced by processors, suppliers and retailers as they attempt to comply with COOL’s requirements. These include:

tracking systems that are not able to communicate with each other, thereby limiting transparency and true visibility into the end-toend transaction. • Lack of electronic tracking The majority of systems in place are manual processes with paper documentation that must be physically forwarded. As a result, records are only as accurate and timely as the paperwork submitted by the ranch that raises the cattle, the company that slaughters the beef and the distributor.

Mark Preston, Westmeston, UK

Ground meats, for example, may contain commodities that were born, raised and processed in three different countries. Further complicating this example is the fact that different products from multiple suppliers may also be combined to create the final item offered for sale to consumers.

infrastructure needed to serve multiple-user supply chains that may not meet future guidelines. • Limited functionality of manual systems Paper-based systems provide only discrete snapshots as a product makes its way through

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

the supply chain. This is a disadvantage in the event of a recall or quality-control issue, when time is of the essence and the retrieval of detailed data is critical.

The food industry faces challenges especially with regard to cold chain management where companies operating in this space must continually comply with regulatory standards and adhere to industry best practice.

For example, while manual records might indicate the date that a product was shipped from the supplier and when it reached a retailer, electronic tracking could also provide insight into a given problem by showing the temperature of storage inside the delivery truck along the way. This goes beyond COOL’s requirements, but such comprehensive details are in line with its intent to better protect the food supply. Benefiting Evaluation In spite of the challenges, COOL could bring advantages to both consumers and businesses. If all participants in the supply chain adopted technologies that enable the electronic tracking of commodities, like bar coding, Radio Frequency Identification (RFID) tags and Advance Shipping N o t i c e s ( A S N ) , n u m e ro u s advantages would be realised for both food safety and efficiency: • Aside from clear labelling at the time of purchase, consumers could use product serial numbers, lot numbers or other unique identifiers to find online data pertaining to product origin, its path to the retailer or to verify its authenticity. • Capturing electronic data as close to the source as possible will streamline operations for ‘downstream’ processing. ASN, for example, eliminates the need to manually open boxes to capture unit-level data before passing them along to the next stage in the supply chain.

• In the event of a recall, comprehensive electronic data tracking enables companies to be proactive and immediately accountable. Panicked and chaotic attempts to gather relevant information would be eliminated. Health officials could be quickly furnished with relevant data for the entire length of the supply chain and only specifically identified items would need to be pulled from store shelves. Affected lots could be quarantined or destroyed before leaving warehouses or processors, and even be held on in-transit vehicles before being unloaded. • In the event of qualitycontrol issues, manufacturers

would be able to isolate and identify problem sources even in products containing commodities from multiple points of origin. The improvements to operational efficiencies are obvious. The customer satisfaction of such capabilities related to product recall and quality control issues are nearly incalculable. Software Approach There are software solutions which ensure that companies have full product visibility throughout the entire supply chain. By implementing robust end-to-end warehouse management solutions, companies operating in the food and cold chain industr y can enjoy a

AUTOMATION & FEATURES

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

of fer capabilities that are designed specifically for companies operating in the food industry and cold chain management, including end-toend traceability of goods and mobile access to the supply chain for remote users. Among the developments in warehouse management over recent years is the introduction of RFID (or smart tags) to capture constant temperature readings and feed them back into a centralised system. This allows cool chain operators to track temperature readings and also detect if a flaw has occurred at some stage throughout their supply chain. In terms of end-to-end traceability, which from the

economic conditions, supply chain outsourcing and advanced supply chain practices – each of these challenges increases risk in the supply chain and adds uncertainty around the flow of goods. The solution synchronises the flow of information and goods through a supply network by giving all trading partners the ability to share information within one platform. There are five key components of the solution that can assist companies operating specifically in the food and cold-chain management industry: • Supplier enablement – Enables companies to manage order fulfilment and automate communications through a centralised browser.

number of specific benefits: • Track dates, lots and rotation to ensure that unique customer requirements are met and food gets out of the warehouse as quickly as possible • Obtain visibility across the entire supply chain to maximise efficiency • Receive alerts when bottlenecks emerge or exceptions occur so that organisations can respond quickly to avert problems • Increase throughput with barcode scanning and voice technology, while improving accuracy • Comply with regulatory and vendor requirements

COOL program, is an important yet complex component of supply chain management, leading software vendors are developing warehouse management solutions dedicated to achieving this accurately and effectively. An example of this can be demonstrated in the Extended Enterprise Management (EEM) solution.

Many industry leading warehouse management solutions

Data Sharing Global sourcing, constricting

• Hub management / logistics gateway – Enables hubs and third-party logistics (3PL) partners to provide instant visibility of orders, shipments and inventory. Companies can also share critical data in real-time to keep all transpor tation par tners working together. • Store/customer gateway – Allows customers and stores to track, receive and confirm their orders and shipments

Tuger Akkaya, Istanbul, Turkey

If all participants in the supply chain adopted technologies that enable the electronic tracking of commodities, numerous advantages would be realised for both food safety and efficiency.

AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

through one centralised portal. • Supply chain visibility – Provides a single, consistent, real-time view of the entire global supply chain. This provides greater inventory control. • Supply chain management – Allows companies to track supply chain events in real-time and respond proactively to critical disruptions in the supply chain. Another example of the type of capability being integrated into warehouse management solutions, which can be leveraged by the food and coldchain management industry, includes mobile access to the supply chain. Mobile supply chain initiatives have become a priority for companies that require immediate visibility of supply chain processes while in the field, in real-time. Solutions that rely on Radio Frequency (RF) technologies are often impractical and need wireless connections that are not readily available. To address these needs, the FieldScout application can be used to put groundlevel supply chain functions in the hands of frontline supply chain professionals. Facilitating Workflow Working with handheld devices, the application is designed for extended enterprises to deliver on-the-go visibility and decisionmaking power, even when users are occasionally disconnected. At the supplier or 3PL, companies can perform scanbased receiving at both the ASN and License Plate Number (LPN) level. They can also create and scan LPNs quickly for outbound shipments; print

new outbound shipping labels and documentation when required; and dispatch shipments once fully loaded and ready for departure. At the store, companies can conduct scan-based receiving for all deliveries, whether they are in the back for a DC delivery

Many industry leading warehouse management solutions offer capabilities that are designed specifically for companies operating in the food industry and cold chain management.

or at the front door for local parcel shipments. In addition, companies can locate inventory anywhere in the store or in neighbouring stores and quickly manage ad-hoc inventory adjustments for in-store consumption or spot-counts. While the COOL program has been met with mixed reviews and still has a number of issues to iron out, it is probably a step in the right direction. Problem Solving Subsequently, it will be interesting to see if the US COOL program will become the ‘poster child’ for other nations or regions that are struggling to keep abreast of this

pertinent but complex issue. Many countries have investigated the viability of introducing similar programs; however most have not delved into it to the extent of the US. For example, in 2007, Singapore launched TR 24: 2007 Technical R e f e re n c e o n C o l d C h a i n Management for Vegetables – the first such national standard of its kind for the ASEAN region. The standard, which sets guidelines for temperature a n d h u m i d i t y, f o r t h e storage and handling of the vegetables throughout the entire cold chain is probably the most significant of its type to date in the region. As the name suggests however, this standard only covers vegetables. Given that a large volume of food produce is sourced from Asia by the US, it is inevitable the US COOL Program will eventually have some impact on the food and cold chain industries throughout the Asia Pacific region. Only time will tell if the US COOL program is replicated at a country or regional level. However it is likely that the food industry is probably not the only segment that will face increased safeguards and monitoring. American food supplies have faced numerous challenges: salmonella, E Coli, mercury in fish and seafood, Mad Cow disease as well as concerns over trans fatty acids, high fructose corn syrup, artificial growth hormones and genetically modified foods, and products from cloned animals. COOL is more than likely just the first step to address these and other issues. For more information, ENTER No: 0681

27 -- 30 30 OCT OCT 2010 2010 27

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The10th 10thInternational InternationalExhibition Exhibitionon onFood Food&&Beverage Beverage The Products,Technology, Technology,Ingredients, Ingredients,Additives, Additives,Raw Raw Products, Materials,Services, Services,Equipment, Equipment,Supplies Supplies Materials, FEATURING: : FEATURING Bakery& &Confectionery, Confectionery,Machinery, Machinery, Bakery Equipments,Supplies, Supplies,Ingredients. Ingredients. Equipments, Wine& &Spirits, Spirits,Equipments, Equipments,Supplies, Supplies,Storage, Storage,Services Services& & Wine RelatedTechnology TechnologyforforHotel, Hotel,Catering, Catering,Restaurant, Restaurant,Cafe, Cafe,Supermarket. Supermarket. Related FoodAdditives, Additives,Food FoodChemicals, Chemicals,Food FoodIngredients, Ingredients,Food FoodMaterials. Materials. Food Herbal& &Health HealthFood Foodand andFood FoodSupplments. Supplments. Herbal Franchising& &Licensing. Licensing. Franchising SUPPORTED SUPPORTED BYBY : :

ExhibitionOrganizer OrganizerKRISTA KRISTA EXHIBITIONS Exhibition EXHIBITIONS BlandonganNo.28d/g No.28d/g. Jakarta . Jakarta11220. 11220.Indonesia Indonesia Jl.Jl.Blandongan Phone+62 +6221216345861, 6345861,6345862, 6345862,6334581, 6334581,6345002 6345002 Phone Fax+62 +626340140, 6340140,6342113 6342113 Fax Email: info@kristamedia.com : info@kristamedia.com Email Enquiry Number 2658 Website: www.kristamedia.com : www.kristamedia.com Website

Enquiry Number

2679

EXHIBITION & EVENTS

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

Fi Asia 2 10 SPECIAL PREVIEW

THIS year’s installation of Food Ingredients Asia (Fi Asia) will take place from September 29 to October 1. The event will be located at the Jakarta International Expo Kemayoran, in Jakarta, Indonesia. The trade event, which is happening in the Indonesian

capital for the first time, serves as a platform for the gathering of major food ingredient suppliers in the region. It is directed towards food producers, ingredients manufacturers, distributors, and equipment suppliers looking to target South East Asian food and beverage producers.

It is expected to welcome about 10,000 visitors, made up of 80 percent of local visitors, with 20 percent from overseas. About 188 exhibitors from 18 countries will showcase their businesses, across an area of 4,827 sq m. This year’s country pavilions will include the US, China and India. Visitors can look forward to free seminars conducted by various key exhibitors. The Indonesian Food & Beverage Association (GAPMMI), as well as the Indonesian Fishery Product Processing & Marketing Association (AP5I) will also hold association meetings at the event. The exhibition is colocated with the conference titled ‘Emerging Issues And Technology Developments in Food and Ingredients’. It will cover the latest opportunities in the food ingredients industry, a n d i s o rg a n i s e d b y t h e Indonesian Association Of Food Technologists (IAFT/PATPI) and SEAFAST Center IPB. The conference will run from September 29 to 30, and focuses on issues such as development of local based food ingredients, technology and ingredients for functional foods, as well as quality and safety aspects regarding food and ingredients development.

Jakarta International Expo Kemayoran Jakarta, Indonesia September 29 – October 1, 2010 ______________________ Enquiry No: 0690

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

72 BO

SPECIAL

PREVIEW

E2sia

Indulge Your Senses 6

atrix Flavours & Fragrances Sdn Bhd is a leading flavour manufacturer in Asia with ISO, HACCP, GMP, Halal and Kosher certifications. Established in 1978, Matrix Flavours and Fragrances Sdn Bhd has rapidly expanded its flavour repertoire to cater to the discerning needs of an international market. We currently export to over 45 countries and our customers range from multinationals, manufacturers to small-medium scale enterprises. We believe in offering our customers a tailor-made solution: starting from understanding your needs and selecting the right flavours, our Applications Lab will then assist in developing your final products. Our flavours have been applied in a variety of industries; Food:

Sweet and savoury ﬂavours for bakery/biscuits, ice cream, beverages, confectionery, oils and fats, dairy Non-Food: Pharmaceutics, animal feed, latex-based products We welcome your enquiries and look forward to becoming your reliable ﬂavour partner.

AT THE EXHIBITION

Contact:

Matrix Flavours & Fragrances Sdn Bhd

Enquiry Number

6032

11 Jalan SS18/6 , Subang Jaya | 47500 Petaling Jaya Selangor Darul Ehsan | Malaysia Tel: 60 3 5633 9305 | Fax: 60 3 5634 5686 Email: info@matrix.net.my URL: www.matrix.net.my

www.matrix.net.my

HIGHLIGHTS

H ia

niversal formula product range, which includes vitamins, beta-carotene and lycopene. Also features food fortification to combat Vitamin A deficiency • CP Kelco is featuring Hi-pHive, a product that helps to stabilise, viscosify, suspend, and improve the mouthfeel and body of beverages.

URC® HIGH PERFORMANCE

• Custom nutrient premixes for food, beverage and pharmaceutical applications. Products on exhibition will focus on immunity, beauty from within, and bone & joint health

URC® High Performance fruit pieces are a unique bakery innovation that combines the science of food processing with the goodness of nature.

• EmulGold by Kerry Asia Paciﬁc is a natural, organic, probiotic, low-viscosity soluble dietary fibre that gives a satiety effect.

Real Fruit Pieces & Flakes For Baked Applications

■ ■ ■ ■ ■

Made from real fruit Bake stable Low water activity No artificial preservatives or additives Halal, Kosher and Vegetarian

Enquiry Number

6034

Add taste, texture and visual appeal to biscuits and cookies with the concentrated goodness of URC® High Performance fruit ingredients. Visit us at Booth H7, or find out more at www.tauraURC.com URC® fruit ingredients from Taura Natural Ingredients are distributed in Asia by

Mackessen Chemicals PTE LTD

59 Jalan Pemimpin, #02-02 L&Y Building, Singapore 577218 Tel: +65 6256 2556 • Web: www.mackessenchemicals.com

• Pharmachem Healthy Weight Pyramid encompasses four natural ingredients, providing a safe and clinically studied solution for lifelong weight control. Allows numerous applications for nutritional supplements and functional foods / beverages. • Purac’s PuraQ Arome NA4 is said to provide overall flavour enhancement in meat and savoury food products. It allows up to 40 p e rc e n t s o d i u m re d u c t i o n w i t h o u t compromising on taste.

Ballantyne releases the true flavour of cheese like never before

B ia

2 6

Ballantyne Foods Pty Ltd

39 Ballantyne Street, South Melbourne, Victoria 3205, Australia Tel: (61.3) 9699 6488 | Fax: (61.3) 9690 8582 | www.ballantyne.com.au

2688

Enquiry Number

2687

innovation

sing technology developed over several years, Ballantyne scientists have achieved a breakthrough in flavour enhancement: stronger, more concentrated cheese flavour together with real processing benefits. The Ballantyne processing technology releases the full flavour potential of prime Australian dairy ingredients. Tolerant of higher processing temperatures and pressures means the new cheese powders and pastes are ideal for use in a much wider range of product applications. These cheese pastes are ideally suited to baked items such as biscuits and crackers as well as sauces and all high heat and high pressure products. The cheese pastes can also be used to replace fresh cheese at levels less than 1/3 of the fresh cheese with a resulting flavour that is stronger and also more aromatic. Using natural dairy components and all GMO free ingredients, Ballantyne Concentrated Cheese products will complement the appeal of the products you offer to your customers. Enjoy further benefits in convenience, economy and storage when specifying the new Ballantyne dairy concentrates. Available now in Cheddar, Edam, Romano, Swiss and Parmesan Cheese Powders and Pastes plus Butter Powder and Paste. Talk to your Ballantyne contact now or visit www.ballantyne. com.au to find out more.

Enquiry Number

An AUSTRALIAN

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

Preview

2010

Health Ingredients Japan Health Ingredients Japan 2010 (Hi Japan) will be held from October 13 to 15, at Japan’s Tokyo Big Sight Exhibition Center. The trade show is a global business platform for product development initiatives, especially for manufacturers, companies or brands within the health ingredients industry. The more than 580 exhibitors are spread over an area of 25,690 sq m, with approximately 1,000 booths. Country specific pavilions are the US, Canada, Korea, Taiwan, and New Zealand. The show also sees participation from overseas with companies like Germany, France, Chile, India, Sweden and Russia. Visitors to the event can participate in the 32 conferences

organised, with topics such as ‘Product Development Of Foods For Beauty, Anti-Aging’, ‘Risk Management & Detection Technology’, ‘Market Research Of Healthy Foods In The USA & Europe’ and ‘How To Get Into The Chinese Market’.

The event is expected to receive 40,000 visitors at this year’s installation, which is colocated with Safety & Technology Japan 2010. Japan is leading the functional foods industry in Asia, and the show has been the industry’s business platform for over 20 years. It brings together professionals on the leading edge of the market, including makers of natural ingredients, beauty foods, anti-aging and m e t a b o l i c . H e a l t h re l a t e d food products account for 50 percent of Japan’s US$40 billion ingredients industry.

October 13 to 15, 2010 Tokyo Big Sight Exhibition Center Tokyo, Japan ______________________ Enquiry No: 0691

Enquiry Number

2677

calendar of events 2010

❑ To Exhibit ❑ To Visit ❑ General Enquiry

8 – 10: aSia FruiT logiSTica Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Global Produce Events Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 –19: inTercool 2010 Hong Kong Convention And Exhibition Centre Düsseldorf, Germany Messe Düsseldorf E-mail: intercool@messe-duesseldorf.de Web: www.intercool-tradefair.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: occupaTional SaFeTy+healTh exhiBiTion aSia Suntec Singapore Singapore Messe Duesseldorf Asia E-mail: osha@mda.com.sg Web: www.osha-singapore.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: Food & hoTel Thailand Royal Paragon Hall Exhibition & Convention Centre Bangkok, Thailand Bangkok Exhibition Services E-mail: fht@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: vieTnam hoTel expo 2010 National Convention Center Hanoi, Vietnam GFC E-mail: gfcexpo@vnn.vn Web: www.vietnamhotelexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – 1: Food ingredienTS aSia 2010 Jakarta International Expo Jakarta, Indonesia UBM International E-mail: info@cmpasia.com Web: www.ﬁasia.ingredientsnetwork.com

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September 7 – 9: aSian SeaFood expoSiTion Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Diversiﬁed Business Communications Web: www.asianseafoodexpo.com

30 – 3: indiapack 2010 Bombay Exhibition Centre Mumbai, India Koelnmesse E-mail: n.seth@koelnmesse-india.com Web: www.indiapack.in ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 13 – 15: healTh ingredienTS Japan 2010, SaFeTy & Technology Japan 2010 Tokyo ‘Big Sight’ Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo@cmpjapan.com Web: www.cmpjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 –16 Biomin World nuTriTion Forum Salzburg, Austria Biomin E-mail: ﬂorian.zehner@biomin.net Web: www.worldnutritionforum.info ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 21: Sial 2010 Paris Nord Villepinte Paris, France Sial Group E-mail: visit@sial.fr Web: www.sial.fr ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Food ingredienTS india 2010 Bombay Exhibition Centre Mumbai, India UBM International E-mail: bipins@ubmindia.com Web: ﬁindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 30: inTerFood/allpak indoneSia Jakarta International Expo, Kemayoran Jakarta, Indonesia Krista Media E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28 – 30: SWeeTS & SnackS china Intex Shanghai, China Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.sweetschina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

calendar of events 2010 29 – 31: Food & Bev Tech 2010 Bombay Exhibition Centre Mumbai, India Confederation Of Indian Industry E-mail: anil.padwal@cii.in Web: www.foodbevtech.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 10 – 11: China International Food Safety & Quality Conference + Expo Longemont Hotel Shanghai, China World Services E-mail: info@infoexws.com Web: www.chinafoodsafety.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: EuroTier International DLG Exhibition For Animal Husbandry & Management Hanover Exhibition Grounds Hannover, Germany DLG E-mail: expo@dlg.org Web: www.eurotier.de

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16 – 19: Seoul Pack 2010 Kintex Seoul, South Korea Korea Packaging Machinery Association E-mail: seoulpack@seoulpack.org Web: www.seoulpack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: Drink Technology India 2010 Bombay Exhibition Centre Mumbai, India Messe Muenchen International India E-Mail: info@drinktechnology-india.com Web: www.drinktec.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 25: Emballage 2010 – World Packaging Exhibition Paris Nord Villepinte Exhibition Centre Paris, France Comexposium E-mail: emballage@comexposium.com Web: en.emballageweb.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

December 1 – 4: ProPak Indonesia Jakarta International Expo, Kemayoran Jakarta, Indonesia Pamerindo Indonesia Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2011 February 16 – 19: BioFach 2011 Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

March 15 – 17: Ethnic Foods Europe 2011 Brussels Exhibitions And Conference Centre

Brussels, Belgium Expo Communications Email: info@ethnicfoodseurope.com Web: www.ethnicfoodseurope.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: ProPak Vietnam Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: Food Ingredients China 2011 Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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