APFI September 2011

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MICA (P) 163/11/2010

| SEPTEMBER 2011

Flavours

Classic Vanilla Anti-Oxidants:

Thirst For

Wellness The Delicate Business Of

Dough

Natural Colours

Premium Assurance

SAFEGUARD YOUR PRODUCTS ThE EnviROnmEnT

PREDIS™ AND CAPDIS™ STERILIZE BOTTLES & CAPS WITHOUT WATER Predis™, a well-proven dry-decontamination system, is available for all types of sensitive products, including UHT milk. It guarantees bottle sterilization directly at the preform phase without using any water. And this technology is also available for bottle caps with Capdis™. At Sidel, our solutions go unmatched in the PET packaging market – and we ensure that your production line is efficient, economical and safe for the environment. work with us & GEt A BETTER mATCh

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Let’s keep kids healthy so they can do what they love Our tailored nutrients can help children during all phases of childhood to grow up to their full potential.

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2903

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2703 Enquiry Number

Angel Yeast Co., Ltd.

Angel Yeast Co. Ltd, founded in 1986, is a high-tech company dedicated to the research & development and mass production of yeast products and its ramification.

ANGEL could supply you with products and services in the following fields: n Baker’s Yeast and Ingredients n Brewing & Fuel Ethanol Yeast n Yeast Extract n Nutritional Yeast n Yeast For Animal Nutrition

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

6

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 23 no. 6

PACKAgiNg & PRoCESSiNg

iNgREDiENTS & ADDiTivES 42

Ultimate Taste Solutions

overcoming challenges in creating authentic taste in cheese and dairy based applications. By Lorraine Kelly, Synergy

32 46

Vanilla: Classic Favourite As a supplier of vanilla or user, it is essential to fully understand the entire process of production and vanilla flavoured food processing and final consumption process.

By yue Jianping and Timothy Webster, David Michael & Co

32

Mixers: Conditions For Selection The mixing task, mixing time, homogeneity and required output will determine the selection of the ideal machine. By Dr Ralf Weinekötter, Gericke AG

36

Case-Study: Vibratory Sifting For Baked Goods Installing a circular vibratory screener enabled Greyston Bakery to meet rising demand for small brownie chunks used in single-service cups of ice cream. By henry Alamzad, Kason Corporation

36

42

48

Natural Colours: Premium Assurance Consumers are willing to pay a premium for food & beverage with natural colours, a finding in an exclusive research done with The nielsen Company. By Tiffany Lee, Chr hansen

50

Ice Age Evolution Iced desserts maintain their popularity with innovative colour and flavour combinations. By victoria Walker, univar

48

50

SPonSoRED fEATuRE

38

Colouring Foods: Going The Natural Way Colouring foods provide a wide spectrum of shades from pastel, to intense and brilliant colours. They show excellent technological performance and cope with the different stability requirements of the food industry, while meeting consumer expectations. By victor foo and Petra Thiele, GnT Singapore

46

E-Mail: asia@fritsch-forum.de Phone +49 (0) 93 26 / 83-0

if you don‘t have time to form them by hand, then come to FRITSCH. VISIT US AT Our bakery machines BAKERY INDONESIA 2011 will make the croissants the master baker wants, in small, large and very large quantities.

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The mere sight of a croissant is enough to make the mouth water. And the croissant is among the most variable of pastry types. It can be filled or – when less is more – left plain and buttery. Some like it sweet. Others savoury.

It can be big. Or small enough to fit into the palm of a master baker‘s hand. It‘s a breakfast favourite, but a popular snack as well.

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When only the best is good enough

CONTENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

8

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 23 no. 6

12

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 10 12 14 26 79 80 80A 80B

54

60

64

Health & Nutrition 54

Respite For The Allergic Eater Allergen-free foods are now widely available, helping allergy sufferers enjoy vibrant meals without the pain of a reaction. By Shahnawaz Abdul Hamid

Beverage 60

Anti-Oxidants: Thirst For Wellness The targeted nature of carotenoids’ benefits suggests a strategy for designing ‘personalised wellness’ beverages that address a variety of health conditions. By Kimberly J Decker, for Lycored

Features 64

The Delicate Business Of Dough

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

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For baked goods of quality, besides providing the right temperature moisture, is to treat the dough gently along the entire production chain. And nowhere is this more important than in the climactic conditions of Southeast Asia. By Dieter Wolf, Fritsch

70

Exclusive: An Insight On Asia APFI caught up with Frank Goovaerts, MD of Purac Asia Pacific, to find out more about his thoughts on the food industry and his plans for the region. By Tjut Rostina

EXHIBITION & EVENTS 72

Review: ProPak China Preview: Japan Pack

Cover Picture Courtesy Of Chr Hansen • Printed by Fabulous Printers Pte Ltd

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MICA (P) 163/11/2010 • PPS 1566/5/2012 (022756) ISSN 0218-2734 • Co Reg No: 199908196C

We read your needs Cama have been designing and manufacturing machines and systems for secondary packaging since 1981. The secret of our success after so many years is the continuous research of innovative technologies and solutions to satisfy the most demanding applications for automation of complete packaging lines. www.camagroup.com CAMA ASIA PACIFIC - camaasiapacific@camagroup.com - Tel. +662 207 2364

Enquiry Number

2884

EDITOR’S NOTE 10 managing director

Kenneth Tan editor

Tjut Rostina

tjutrostina@epl.com.sg

Look To The East

In recent days, the food industry has seen quite a number of acquisitions and expansions by major players of the industry.

Asia Pacific, home to emerging markets and a growing middle-class, is the background to which big names like Nestlé, Danone, Abbot and Kraft, plan their next move in expansions and acquisitions.

Singapore is seen as the venue for a boost in operations and businesses, as companies like Kraft and Takasago increase their operation investments here. Leprino Foods Company, a cheese and dairy ingredients company, expands its local presence in the Asia-Pacific market with a business centre in Singapore.

Archer Daniels Midland Company (ADM) is already planning to expand its facilities in Singapore, and according to media reports, the company may acquire Geepee Agri, an Indian edible oil manufacturer. Danone has moved in to take over India’s Wockhardt Group, and in doing so, makes in-roads to the country’s baby nutrition and medical market.

Nestlé has announced its plans to increase its presence on the coffee front in Vietnam, and pledged an investment of CHF 230 million (US$282.7 million). Over in China, APB restructures its investments for strategic branding and Abbot expands its capacity. Innophos is also looking to set-up a subsidiary in the country.

Given the major moves to boost business and take advantage of the growing markets of Asia, the competition in the region looks to be getting tighter. With the energy and vibrancy of business and product developments, it would be exciting to perhaps see more customised products for Asia.

editorial assistant

Audrey Ang

audreyang@epl.com.sg assistant art director

Libby Goh

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

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

sueannpeh@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Dieter Wolf

Dr Ralf Weinekötter

Henry Alamzad

Kimberly J Decker

Lorraine Kelly

Petra Thiele

Shahnawaz Abdul Hamid

Tiffany Lee

Timothy Webster

Yue Jianping

Victor Foo

Victoria Walker

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

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan financial controller

Robbin Lim

Tjut Rostina

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO ADVERTISERS

PAGE

ENQ NO ADVERTISERS

PAGE

2703

ANGEL YEAST CO LTD

2

2501

HUGHSON NUT INC

69

6045

ANGSANA FOOD INDUSTRIES SDN BHD

80

2893

IDI PTE LTD

43

2877

ASHWORTH BROS INC

21

2890

INNOPHOS INC

19

2904

BASF

OBC

2866

INTERFOOD INDONESIA 2011

76

2849

BAUMER (SINGAPORE) PTE LTD

33

2885

JUNGBUNZLAUER INTERNATIONAL AG

47

2899

BRENNTAG PTE LTD

45

2888

KALSEC INC

29

2880

BUHLER AG

15

2895

KAOHSIUNG FOOD SHOW 2011

24

2884

CAMA GROUP

9

CARGILL INTERNATIONAL TRADING PTE LTD

13

KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD

25

2363

2528

2825

CERMEX SIDEL GROUP

31

2700

KERRY ASIA PACIFIC

67

KH ROBERTS PTE LTD

27

2878

CONNELL BROS

41

2863

6046

DD WILLIAMSON

80

2892

LYCORED LTD

2903

DSM NUTRITIONAL PRODUCTS

1

2881

MATCON LTD

73

2887

MECHANICAL & FOOD PROCESS ENGINEERING CO LTD

63

74

6028

PIAB ASIA PTE LTD

80

PLASTICS & RUBBER INDONESIA 2011

77

2897 2767

FHA 2012 FHM & PROPAK MALAYSIA 2011

23

35

2879

FI ASIA 2011

75

2865

2902

FI CHINA 2012

78

2900

PURAC ASIA PACIFIC PTE LTD

51

2882

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3

6044

R&D ENGINEERS

80

7

2780

REKA NUTRITION SDN BHD

37

4

6042

S+S INSPECTION ASIA PTE LTD

71

SIDEL

IFC

2883 2889

FRITSCH GMBH GERICKE PTE LTD

2891

GNT SINGAPORE PTE LTD

5

2894

2901

GNT SINGAPORE PTE LTD

38-40

2876

SVZ INTERNATIONAL BV

2800

GUANGDONG WANTTONE FOOD CO LTD

25

2886

TECSIA LUBRICANTS PTE LTD

2577

UNITECH INDUSTRIES LTD

2844

URSCHEL ASIA PACIFIC PTE LTD

59

2898

ZIEMANN ASIA-PACIFIC CO LTD

IBC

2874

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

65

2896

HEAT AND CONTROL PTY LTD

53

17

57 55

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

HEAD OFFICE

SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206

Contact Peh Sue Ann Randy Teo Tel: 65-6379 2888 Fax: 65-6379 2805

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Enquiry Number

2363

BUSINESS NEWS INDUSTRY & MARKET

SEPTEMBER 2011

Kraft Foods Boosts Singapore R&D Investment Singapore: Kraft Foods plans to transform Singapore into a leading candy innovation center by boosting investment in research and development (R&D) here. The company also invited Singaporeans to put their tastebuds to the test at the sensory laboratory.

The Center of Excellence for Indulgent Candy, which has brought more than S$5 million (US$4.1 million) in cumulative investment to Singapore, was established with the support of the Economic Development Board in August 2006.

“Our continued investment in R&D is aimed at positioning Singapore as one of the key markets for candy innovation worldwide,” said James Andrade, VP for R&D. “Further milestones and product innovations can be expected from the Center of Excellence in the months and years to come.” ________________________________ Enquiry No: 0600

Leprino Foods Opens Singapore Business Centre Singapore: Leprino Foods Company expands its local presence in the Asia-Pacific market with a business center in Singapore. Located in Singapore’s International Business Park, the centre features one of the company’s exclusive innovation studios.

The studio leverages the company’s innovation capability in culinary expertise, product development, and marketing to help customers profitably increase sales.

In addition to the studio resources, the centre features a business office with customer care, sales, field support, and business development personnel. The centre is approximately 557.4 sq m and provides an interactive environment in which to collaborate with and better serve its growing Asia-Pacific customer base. _______________________________ Enquiry No: 0601

Takasago Singapore Invests US$33.4M On Expansion Singapore: Takasago International (Singapore) will invest S$40.4 million (US$33.4 million) in a Singapore facility as part of its regional expansion strategy.

This investment will result in a 35 percent increase in research and technology headcount in its core flavours and fragrance business, while almost tripling the company’s manufacturing and R&D space.

The goal is to promote the Singapore operation into a key creation, application, sensory, R&D and manufacturing location for the region.

“As a company rooted in Asia, Takasago is deeply committed to developing high quality and innovative products in Singapore to meet the rapid rise in demand from India to Southeast Asia and Australia. This investment will be the first of several commitments we will make in the near future,” said Ritaro Igaki, Takasago International Corp’s president and CEO. Commenting on the expansion in Singapore, Economic Development Board’s executive director for consumer businesses, Thien Kwee Eng, said: “The EDB is particularly excited about Takasago’s plans, as they illustrate how companies can leverage Singapore to innovate and commercialise new products for Asia in Asia.”

The facility, which will start operations in the first half of 2013, will scale up the value chain by developing flavour and fragrance products as well as applications for the Asian emerging markets.

The location, with a total floor area of 22,000 sq m, is double the space compared to the current combined sites at Pandan Loop and Penjuru Close, Singapore. The floor space for the R&D facility will also be increased by three times. _____________________________________________ Enquiry No: 0602

BUSINESS NEWS

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

ADM Expands Cocoa Operations In Singapore S i n g a p o r e : A rc h e r D a n i e l s Midland Company will expand its cocoa processing capabilities at its facility in Singapore. As part of the expansion, the company will add and upgrade processing equipment in order to increase productivity and production capacity to meet growing demand for cocoa products in the Asian market.

development capabilities in the country to meet growing customer demand for innovative cocoa product solutions.

The equipment upgrades will begin in early 2012 and are expected to be completed later that year.

____________________ Enquiry No: 0603

Innovative extrusion processes without limits. Bühler is the global technology partner for companies producing breakfast cereals, snack foods, or food ingredients on a commercial scale. With its extensive extrusion knowhow and its passion for customized solutions, Bühler is always in a position to generate added value and success for any product idea. Bühler offers an integral range of products and services for all process stages – from correct raw material handling, cooking and shaping through extrusion to drying of the extruded products. And this for all market segments – from breakfast cereals and snack foods to modified flours and starches, texturized proteins, or vitaminized rice. In short: extrusion processes without limits.

extrusion@buhlergroup.com, www.buhlergroup.com/extrusion

The facility is currently host to an ADM Cocoa Advantage Center, a technical and R&D resource where customers can collaborate directly with experts on product formulations and applications. The expansion project will complement the company’s R&D and product

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2880

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

16

INDUSTRY & MARKET

Heat And Control Acquires Flavorite Technologies Packaging Technology To Spur Taiwanese Export

Singapore: At a media briefing held at the Fuller ton Hotel, Singapore, agricultural representatives from Taiwan highlighted the products they intend to bring into the region.

The event was a joint presentation held on July 14, by the Taichung City and Changhua Country governments that introduced domestically grown agricultural products such as lychee, Fengshui pear, dragon fuit, Oncidium, grape, guava, mushroom and bitter gourd.

As Vanessa Shih, representative of Taipei representative office in Singapore, has explained, Singapore is a growing export market for Taiwanese products. Last year, total export volume was TWD100 million (US$3.42 million), of which agricultural products constitute 26 percent with a 25 percent growth compared to the year earlier.

Advance in packaging techniques have helped facilitate this growth. In the case of lychee that originated from Taiping district, Taichung City, the fruit is packed in a 15 degree C environment throughout the packing, boxing, loading and exporting process. This significantly increases the shelf life of the fruit and enables export to areas that are geographically further away.

Through business partnerships with local supermarket chains, Mrs Shih hopes that more Taiwanese products can be introduced directly to consumers of the country.

Indore, India: Heat and Control, a supplier of processing and packaging machinery to the global food processing industry, has acquired Indianbased Flavorite Technologies.

The Indian company manufactures a range of processing equipment for snacks, fruits, and vegetables.

“Partnering with Flavorite Technologies is part of our ongoing commitment to becoming a single source supplier of flexible, high performance equipment and technical support to both small and large processors across the international food industry,” explains Tony Caridis, president of Heat and Control.

At Flavorite Technologies, Raman Dhoot will assume the position of operations director, and Pradeep Dhadwaiwale has been appointed technical director. _____________ Enquiry No: 0605

_____________________________________________________________ Enquiry No: 0604

Suntory Joins Hands With Garudafood Group Jakarta, Indonesia: Suntory Beverage & Food and Garudafood, a packaged beverage and food company in Indonesia has reached an agreement on July 14, 2011 to establish a joint venture in Indonesia for the production, sales and distribution of nonalcoholic beverage products.

Garudafood will contribute its existing beverage business into a joint venture company in which Suntory will own a 51 percent stake. Concurrently, Suntory will acquire a 34 percent stake in PT

Sinar Niaga Sejahtera, the exclusive sales and distribution arm of Garudafood’s beverage and food products.

The joint venture is a platform for Suntory to further engage in its business development across Indonesia, which is one of the fastest growing consumer market with significant growth potential embedded within its population of more than 230 million citizens. ______________________________________ Enquiry No: 0606

BUSINESS NEWS

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

17

INDUSTRY & MARKET

Hydrosol Takes Over CCA Klimmeck Schleswig-Holstein, Germany: Hydrosol Produktionsgesellschaft will take over the stabiliser specialist CCA Klimmeck as of October 1, 2011. The two firms have made a name for themselves in the development and production of customised stabilising systems.

The stabilising of foods, especially dairy, deli and meat products, is an important quality factor; that applies in particular to the manufacture of convenience food. “The Laboron product range is an ideal addition to our portfolio for the dairy industry,” said Hydrosol’s MD, Stefan Schliesser.

“For decades Klaus Klimmeck has been one of Germany’s recognised experts in the stabilisation of dairy products. His knowledge will help us widen our own expertise in this field still further.”

Mr Klimmeck will be fully available to Hydrosol as a

consultant during the next few years. “It was the potential synergisms and the young, dynamic team that made me decide to hand over my business activities to Hydrosol,” Mr Klimmeck explained. _____________________________________________ Enquiry No: 0607

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12-07-11 09:33

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2876

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

18

QUICK BITES

INDUSTRY & MARKET

Danone Acquires India’s Wockhardt Group pa r i S , F r ance : Danone has signed an agreement with Wockhardt Group to acquire its nutrition business, and in doing so, enters the baby nutrition and medical nutrition markets in India.

Under the agreement, the business acquired includes the nutrition business and brands as well as its related industrial operations from Carol Info Service (located in Punjab, India) for a total of approximately 250 million (US$359.3 million).

The acquisition will provide Danone access to a distribution network with nationwide reach. The closing of the transaction is subject to certain terms and conditions of this agreement. _________________________________________________ Enquiry No: 0608

WHO’s Online Nutrition Initiative To Serve As Guide geneVa, Switzerland: The World Health Organization (WHO) has introduced a web-powered initiative that clarifies guidance on life-saving nutrition interventions, and assists governments and healthcare providers to better scale up action against all forms of malnutrition.

The WHO e-Library of ‘Evidence for Nutrition Actions’ (eLENA), was launched in August at the opening of a three-day Asia regional nutrition meeting in Sri Lanka. It helps governments overcome one of the major challenges in fighting malnutrition: the vast, and often conflicting, array of evidence and advice that exists on effective, preventive and therapeutic nutrition interventions.

The online project does this by prioritising and presenting the latest advice on tackling the three main forms of malnutrition: undernutrition, vitamin and mineral deficiencies, and overweight and obesity.

It is supported by the Bill & Melinda Gates Foundation, the US Centers for Disease Control and Prevention, the Canada-based Micronutrient Initiative and the Government of Luxembourg. __________________________________________________________ Enquiry No: 0609

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

RICE RESEARCH GIVEN ADDED FUNDING SINGAPORE: Researchers from the National University of Singapore (NUS) and Temasek Life Sciences Laboratory (TLL) have received a US$8.2 million grant from the Singapore National Research Foundation (NRF). The grant will support research to develop new rice varieties, increasing sustainable rice production and contributing towards future food security. NUS and TLL will work together with the International Rice Research Institute.

MULTIVAC TAKES OVER MOBEPACK SISTEM WOLFERTSCHWENDEN, GERMANY: By acquiring Mobepack Sistem, Multivac has expanded its market position on the Iberian Peninsula. In terms of the agreement of purchase on May 30, the company has been taken over by Multivac Packaging Systems España.

The company has 6,500 sq m of industrial premises and currently employs approximately 80 staff members, who will be integrated in the Spanish distribution and service business of Multivac Spain.

GEA GROUP ACQUIRES NZ POWDER SPECIALIST NU-CON DÜSSELDORF, GERMANY: GEA Group has acquired Nu-Con in Auckland, New Zealand, a major global supplier of powder handling components, complete powder handling systems and bulk filling lines.

With 167 employees, Nu-Con generated some 27 million (US$389.6 million) in revenues during the financial year ending March 2011.

The transaction will be financed entirely through the group’s existing credit facilities. It remains subject to approval by the anti-trust authorities and is expected to be consummated in September 2011.

BUSINESS NEWS

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

19

CHINA FOCUS

APB Restructures China Investments

The rationalisation is aligned with the group’s plan to take its international premium brands, Tiger and Heineken, to another level in the world’s largest beer market and to ensure the optimisation of its production capacities in China.

Elaborating, Roland Pirmez, CEO of APB said: “The three key pillars of our international premium brand strategy comprise a distinctive portfolio of international beer brands; strategic marketing and extensive distribution; and optimal production facilities. As DFH and SAPB do not align with this strategy, it only makes business sense for us to divest both assets. Going forward, we shall further optimise our production capacities in Hainan and newly-commissioned brewery in Guangzhou to cater to the demand for our beers in China.”

To fulfil strong demand for Tiger and Heineken, the group is expanding production capacities in Hainan and Guangzhou to two million and

that of the newly-commissioned Guangzhou brewery will improve by 50 percent.

____________________ Enquiry No: 0610 Innophos APFI Red Sod Baking HIREZ EmersonDesignStudio

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2890

• Guangzhou Asia Pacific Brewery • Heineken APB (China) Management Services • Hainan Asia Pacific Brewery • Heineken Trading (Shanghai)

1.5 million hectolitres respectively.

The developments will mark a 33 percent increase in production capacity at the Hainan brewery, while

Enquiry Number

S i n g a p o r e : F o rg i n g a h e a d with its premium brand strategy in China, Asia Pacific Breweries (APB), together with Asia Pacific Investment, is divesting its stakes in Jiangsu Dafuhao Breweries (DFH) and Shanghai Asia Pacific Brewery Company (SAPB) via the sale of all the issued shares in HeinekenAPB (China) to China Resources Snow Breweries.

The proposed RMB870 million transaction excludes its beer brands, Tiger, Heineken and Anchor; as well as the following entities:

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

20

CHINA FOCUS

Abbott Expands Capacity In China JiaXing, china: Abbott will invest US$230 million to build a nutrition manufacturing facility in Jiaxing, China.

The facility represents the company’s largest investment in China to date and will manufacture premium powdered milk products for Chinese infants and children.

More than 17 million infants are born each year in China and rising incomes and a growing middle class have created increased demand for high-quality nutrition products. To meet the needs of this market, the company anticipates launching a number of product innovations over the next three years across the paediatric nutrition category in China.

Products made at the manufacturing facility will contain the same quality ingredients and undergo the same testing standards as products made at the company’s other facilities around the world. The plant, when operational in 2013, will employ approximately 300 people.

With the addition of the facility in Jiaxing, the company will have opened six manufacturing and R&D facilities in its nutrition and pharmaceuticals businesses in the Asia-Pacific region during the past three years, including three in China. ____________________________________________ Enquiry No: 0611

Innophos’ China Investment To Grow F&B Markets taicang city, china: Innophos Holdings, the North American producer of specialty phosphate products will form a China subsidiary, Innophos (Taicang) Food Ingredients Manufacturing.

The subsidiary, which was organised as a ‘wholly foreign owned enterprise’ on April 28, 2011, has already obtained the necessary business license to operate in China and is expected to begin servicing customers in the third quarter of 2011.

Additionally, construction plans have gone ahead for a food grade specialty phosphate facility in Taicang City, located approximately 40 km from Shanghai. The facility is expected to be operational by the first half of 2012. ____________________________________________ Enquiry No: 0612

Food Technology Served

FRESH!

www.apfoodonline.com

QUICK BITES EXPERTS MEET TO DISCUSS ISSUES ON CONTACT MATERIALS COLOGNE, GERMANY: Public authority representatives, scientists, trade and industry experts will come together on October 17 and 18, 2011, at the International Fresenius Conference on ‘Residues of Food Contact Materials in Food’ to discuss the latest developments.

The conference will be held in Cologne, Germany.

Representatives of the European Commission and the European Food Safety Authority (EFSA) will give an overview of the current legislation on food contact materials. Speakers will also present activities of food contact material control in different European countries.

APPOINTMENTS & NOTICES DKSH ESTABLISHES GLOBAL HEAD KEY CLIENT POSITION DKSH’S Business Unit Performance Materials, a distributor of specialty chemicals and food ingredients, has appointed Cori Diaz as global head key client management. In this newly created global function, Ms Diaz’s focus is on strategic business and relationship development with current and potential key clients.

Together with a team of key client managers, she is in charge of defining the strategic direction, developing the measures, and ensuring the implementation of strategies in managing relationships with key clients.

CERMEX WELCOMES MARC VILLE AS MD MARC VILLE has been appointed the MD of Cermex with effect July 1, 2011. He succeeds Jean-Félix Lesueur, who has been given a new assignment within Sidel, Cermex’s parent company.

In his new role, Mr Ville will report to Philippe Lejeune, the group’s chairman & EVP in charge of Sidel’s Food Home Personal Care (FHPC) division. Mr Ville has been in the Tetra Laval Group for the past 12 years. He had previously served as the director of the Tetra Pak plant in Dijon, France, MD of Sidel Malaysia, and VP of industrial operations in Beijing, China. For the past two years, he has been VP of the industrial program for Sidel.

BUSINESS NEWS

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

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SCIENCE & NUTRITION

coffee with a regular level of CGA and a coffee placebo.

Following consumption of the respective coffee drinks, participants were given a variety of tasks to measure mood and cognitive function.

As expected, the regular caffeinated coffee enhanced mood and attention compared to the placebo and regular decaffeinated coffee.

Interestingly though, the decaffeinated coffee with high CGA content increased alertness, reduced feelings of mental fatigue, and decreased the number of reported headaches amongst the study participants, relative to the placebo and regular decaffeinated coffee. _____________________________________________ Enquiry No: 0613

Trust The Experts Ashworth invented the first spiral more than 40 years ago. For over four decades, we’ve pioneered belt advancements that maximize throughput while minimizing life-cycle costs, and have been granted more patents than any other spiral belt manufacturer. Today, Ashworth continues to innovate the future and remains the world’s leading manufacturer of spiral belts. Put your confidence in Ashworth!

The Right Belt Ashworth is the world’s only company that manufactures both metal and plastic conveyor belts for lotension spiral systems to provide the right belt for your specific requirements.

Asia Pacific Sales and Suppot Phone: +65 9621 7669 apfi@ashworth.com

w w w. a s h w o r t h . c o m

2877

Increase capacity and maximize efficiency Contact Ashworth today!

Enquiry Number

Lausanne, Switzerland: Coffee contains numerous compounds with purported antioxidant properties including ferulic acid, caffeic acid, and chlorogenic acids (CGA). While the stimulatory effects of caffeine on behaviour are quite well established, little is known about the cognitive effects of other bioactives in coffee.

Scientists at the Nestlé Research Center evaluated the potential effects of these other compounds on brain function.

As CGA is the most abundant family of compounds found in coffee, researchers conducted a pilot study to compare the acute effects of decaffeinated coffees with different levels of CGA on mood and cognitive performance in older adults.

Two soluble decaffeinated coffee solutions – one with normal CGA amounts and the other with high CGA – were tested against both a soluble caffeinated

Ilker, Izmir, Turkey

Beyond Caffeine: Nestlé Researchers Explore The Cognitive And Mood Benefits Of Decaffeinated Coffee

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

22

Donna Adenine, Michigan, US

SCIENCE & NUTRITION

Research Collaboration For Commercial Viability Of Bioproducts Adelaide, Australia: Commercial viability of high-value macroalgal (seaweed) bioproducts for human health is a step closer with research collaboration between Flinders University biotechnologists and Australian Kelp Products.

Under the agreement, Flinders researchers will trial processes developed at the university to create

products for the food, nutraceutical and cosmeceutical industries. These include marine sugars refined from seaweed that can have applications in anti-viral pharmaceuticals, functional cosmetics, and environmentally friendly agricultural pesticides and fertiliser.

The environmentally sustainable and energy efficient processes

employed in the project are part of the biorefiner y concept at the university, and will enable rural industry to move up the value chain for greater economic and social benefit to rural communities.

The proof-of-concept project, led

by Professor Wei Zhang, is part of the broader SA Premiers’ Science and Research Fund (PSRF) Marine Biotechnology Project, which involves South Australian Research and Development Institute (SARDI) and Flinders University researchers in the development of a marine biotechnology industry in South Australia.

“Biorefining, through the use of advanced processing technologies, is the missing link in translating bio-resources from the field to commercially viable products that can benefit human health and the environment,” Professor Zhang said.

“This industry partnership will help to demonstrate important technologies that will advance Australia’s research and industrial capabilities in macroalgae biotechnology.” ____________________ Enquiry No: 0614

Study Into Personalised Nutrition Reading, UK: The University of Reading is to hold a human study to determine if personalised nutrition could lower the number of obesity-related diseases.

Personalised nutrition is based on a person’s genetic make-up and their individual risk of developing health conditions, such as heart disease, associated with their dietary habits.

The Food4Me project is funded by the EU and Reading will be working with University College Dublin and other partners across the EU. Studies have shown that people respond differently to various nutrients depending on their genes. For example, omega 3, the healthy fat in oily fish that can help protect against heart disease, is more beneficial to people with a particular genetic make-up.

At Reading, Professor Julie Lovegrove, deputy

director of the Institute for Cardiovascular and Metabolic Research, and her research team will assess the impact of delivering personalised nutrition to 160 volunteers. Alongside this study, Professor Judi Ellis and Dr Laurie Butler, from the department of psychology, will work with consumer groups to gauge public opinion on the idea of designing a diet that is truly individual.

The human study will be undertaken online, with the exchange of dietary advice and samples remotely.

The volunteers will be offered differing levels of advice – tailored to individual physical characteristics and individual genetic make-up, as well as advice with no personalisation. _________________________________________ Enquiry No: 0615

BUSINESS NEWS

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

23

SCIENCE & NUTRITION

World’s First Plant Protein Monitoring Database To Be Built

Singapore: The Australian Research Centre’s Centre of Excellence in Plant Energy Biology located in the University of Western Australia (UWA) will use Agilent Technologies’ informatics systems in its research to build the world’s first plant protein monitoring database.

The database will serve as a research tool for current investigations of how plants respond to environmental change. Driven by the informatics systems, the database will be shared with a global community of researchers and used to address a range of challenges such as how to feed an everincreasing population and how to get plants to grow in arid, cold or high-salt environments.

Winthrop Professor Harvey Millar, plant energy biology chief investigator, UWA, said: “We aim to produce an electronic notepad for lab results, where

data are accessible for colleagues in the lab next door and also guarantee the integrity of data, so scientists can get on with the important tasks of discovery and innovation.”

The UWA team will modify Agilent’s OpenLab ELN and ECM workflows to develop a research lab-specific electronic environment. Data on the response of plants to changes in environmental conditions will showcase the new research setting.

The data will be used to search for unknown links between different plant species and their responses to drought, cold, salinity and low nutrition. The data will also provide a pipeline for targeted analysis of defined sets of plant proteins to answer specific research questions. _________________________________________ Enquiry No: 0616

Creating innovative nutrition • Natural carotenoids • Natural colourants • Innovative microencapsulated

Creating innovative nutrition w w w . l y c o r e d . c o m

Enquiry Number

2892

special ingredients

Enquiry Number

2895

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

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

www.kehuachina.com

E-mail: kehuachina@163.com

2800

ADD: 12 Jingde Street, Duanzhou 3 Road, Zhaoqing City, Guangdong, PRC

Enquiry Number

KE HUA FOODSTUFF MACHINERY INDUSTRY AND COMMERCE CO. LTD

Enquiry Number

2528

Other single machine & corollary equipment

PRODUCT HIGHLIGHTS Reka: Cloudy Agent

Hofseth Biocare: Omega-3 Supply With Virgin Oil Hofseth Biocare, based in Norway, enters the market with omega-3 supply, which uses fresh salmon and extracts virgin oil within 24 hours.

The company uses a method for processing marine biomass in a low temperature, enzyme driven process.

This approach yields ingredients like salmon oil that are fresh, pure and 100 percent sustainable, with no impact on wild salmon populations.

According to Sjur Jenssen, the company’s CEO, the oil is stable and all of the natural constituents are preserved, and as such, the oil has a natural pink salmon colour.

Reka’s Cloudy Agent is an oil-in-water emulsion made from natural edible oils and emulsifiers.

When the cloudy agent is dissolved in water, the emulsion is dispersed evenly in the water to give natural whiteness and opacity in the liquid product without adding any artificial colour.

There is an option of either a neutral or citrus cloudy agent.

A neutral cloudy agent is added to beverages that will yield no aroma impact on the finished drink. It will create the visual cloudiness without affecting the original flavour of the drink.

A citrus cloudy agent when added to beverages will give it a natural citrus note boost (comprising of orange lemon peel note). Generally, this cloudy agent is ideal for RTD beverages, cordial or jelly as it gives a long lasting aroma. When applied, the product is stable for an extended shelf life, as it does not form a ‘white ring’ at the bottle’s opening, has no separation of fluid, or sedimentation at the bottom of the drink. _______________________________ Enquiry No: P622

_______________________________ Enquiry No: P620

Tate & Lyle: Cocoa Replacement Solution

Laboratoire: Skin Health Pearl My Skin is a nutricosmetic development from Laboratoire PYC for a pearly and radiant white glow. The formula contains the French pine bark extract Pycnogénol, a pomegranate extract and Vitamins C & E. The product efficiency is based on several clinical studies carried out on Pycnogenol extract. The product was claimed to slow down hyperpigmentation and to reduce skin pigmentation intensity. _______________________________ Enquiry No: P621

Tate & Lyle, an ingredients and food solutions provider, has developed a tailor made cocoa replacement solution using a carob powder ingredient, Carcao. This solution is said to allow food manufacturers to benefit from cost savings in the total recipe cost.

With its familiar cocoa-like flavour and colouring, the ingredient can be used as a partial cocoa replacement in dairy, bakery and ice cream applications. Working to individual manufacturer briefs, the company can develop bespoke products according to the manufacturer’s desired colour or flavour.

The ingredient can be applied to chocolate mousse, muffins, cocoa beverages, ice cream and cocoa filling. _______________________________ Enquiry No: P623

Ove Tøpfer, Østfold, Norway

Ingredients Rob Owen-Wahl, UK

26

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

Enquiry Number

2863

PRODUCT HIGHLIGHTS Ingredients / Equipment & Services

Olga Koldin, Tula, Russia

28

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

Ulrick & Short: Functional Phosphate Replacers With no chemicals, artificial components and free from genetic modification, Ulrick & Short’s Ezimoist range of phosphate replacements are ideal for brine solutions used for cooked and cured meats in either injected or tumbled products, and whole muscle or reformed meat products.

The complex functionalities of original phosphates, such as maintaining yields and moisture through various cooking cycles, can often be difficult to replicate, but this approach to ingredient formulation ensures that its products are designed specifically to match the functions of the original phosphate.

Derived from both tapioca and maize, the ingredient comes with a clean product label declaration and can help to extend merchandise appearance due to its ability to enhance and retain succulence in meats such as burgers, sausages and hams.

Multivac: Conveyor Belt Labeller The MR339 TQ conveyor belt labeller from Multivac is used for top and bottom labelling, including the traysealer lines. Communication with upstream and downstream machines is ensured by the LC300 machine control. The labeller has a speed of up to 200 packs per minute.

The conveyor belt has a total of five label dispensers. A central height adjustment for the top label dispensers provides re-producible settings. It consists of several belt segments that are centrally powered. The advantage of this is that all the speeds are the same. An additional division of the belt can accommodate optional sensors that, for example, check whether a label is present from bellow.

The conveyor belt itself is divided lengthwise, with two belts running parallel. This makes it possible to sense the front edge of the product from the top. In this way, products that are relatively low can be detected. _______________________________ Enquiry No: P626

_______________________________ Enquiry No: P624

Matcon: Industrial Powder Mixing UK-based Matcon has developed an IBC (in-bin) blender with a hygienic, simple intensifier within the IBC. The system combined achieves close to 100 percent OEE with mixing capability. Multifloor, large and expensive facilities can be replaced by small, lean solutions working to much greater efficiency.

The blender typically produces four to five batches per hour of any recipe, with batch sizes ranging between 200 to 1,500 kg. No cleaning of the blender is required. The detachable IBC is the blending vessel, so any cleaning between recipes is carried out ‘off-line’, guaranteeing no cross-contamination between batches. _______________________________ Enquiry No: P625

Key Technology: Vibratory Conveyor Key Technology introduces its vibratory conveyor, Iso-Glide.

The conveyor achieves a horizontal motion, which maximises sanitation while offering gentle handling and quiet operation.

It can perform a range of product handling and packaging distribution functions, including scale feed applications.

Product slides along the stainless steel conveyor bed, which prevents the buildup of coatings, oils, and seasonings. By limiting vertical acceleration to almost 1 grm, the conveyor helps reduce plant-level noise that traditional direct drive or other vibratory conveyors can produce with conveying surface-to-product contact.

The conveyor uses an independent, frame-mounted drive and spring arm assemblies that distribute energy equally to all parts of the conveyor bed in a controlled, naturalfrequency operation. _______________________________ Enquiry No: P627

Super Salad However you toss it, include Kalsec® Natural Antioxidants, Colors and Flavors.

Malaysia GULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros.

603-5192 6868

Philippines CONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 533 9688

Singapore CONNELL BROS. CO. (SINGAPORE) PTE. LTD. 65-6862 1772

Thailand CONNELL BROS. CO. (THAILAND), LTD. 66-2-259-8500

Vietnam CONNELL BROS. CO. (VIETNAM), LTD. 84 8 3824 8282

Kalsec® Corporate Responsibility and Sustainability

kalsec Products, Service and Science you can trust…naturally.™

Kalsec ®, Inc. Kalamazoo, MI USA 49006 + 1. 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com

Enquiry Number

Indonesia PT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

2888

The Kalsec® team of experts can create natural solutions for food ingredients — delivering colors, flavors and antioxidants specific to your product requirements. From the croutons, to the dressings, chicken and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can benefit from reduced warehousing, clean labels and better margins with Kalsec® products...tossed with perfection. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

PRODUCT HIGHLIGHTS 30

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

Equipment & Services

Bosch: Tray Cartons To Protect Fragile Products Bosch Packaging Technology has introduced the ‘Eco|Save|Pack’ packaging style; a safe and eco-friendly tray carton for the packaging of fragile products. The package will be produced on the CUT 120 horizontal cartoning machine.

The pack style was created by the company in cooperation with the carton manufacturer Faller.

The packaging protects the contents from transport damage caused by impact, falls or pressure due to storage in multi-packs or on pallets. The inlay provides optimal protection due to its chambered design; the product is locked in place, which prevents shifting and mutual contact. Additionally, supplements such as usage information in the form of booklets, outserts, or pre-folded inserts from a roll or from a sheet, can be inserted into the packaging.

The horizontal cartoning machine erects the tray carton, fills and then closes it. Depending upon the project, single, multiple or combination packaging can be processed. It can also be easily retrofitted for new applications.

Linde: Oxygenation Technology For Fish Linde Gases, a division of The Linde Group, has developed the Solvox OxyStream solution, a low-pressure oxygenation system to help increase fish production volume, optimise fish meat quality and considerably improve operations from an environmental standpoint.

The solution is a combined oxygenation and flow system which not only dissolves the optimal amount of oxygen in the inlet water flow, but also distributes it evenly at an adjustable flow pattern through the tank, ensuring fish stock physically benefit from exercise against the flow. The flow regime can be fully tailored according to fish size, stock density and fish species, such as salmon or cod.

As an additional benefit, the micro-bubbles help to reduce the concentration of dissolved inert gases like nitrogen, argon and CO2. _______________________________ Enquiry No: P630

_______________________________ Enquiry No: P628

Walki: Recyclable Lid Walki-Lid is made of paper and plastics that can be separated from each other as a part of the normal p a p e r r e cy cl i n g process. The extrusion coated lid is durable, easy to print on and it can be cut into different sizes and shapes. Consumers can also peel off the lid without tearing it and dispose it as they would other paper waste.

The extrusion coated lid can be delivered either in rolls or cut in sheets. It can also be customised to certain properties of the material. The backside, can for example, be customised to suit containers with certain specifications. _______________________________ Enquiry No: P629

Thermo Fisher Scientific: Pre-calibrated FT-NIR Analysers Thermo Fisher Scientific has developed two solutions featuring the Antaris II Fourier-Transform Near-Infrared (FT-NIR) analyser, for feed and ingredient analysis in agriculture, and flour and milling analysis in the food processing industry.

This solution is suitable for monitoring key elements such as moisture, protein, ash, fat, fibre, starch, and other nutritional and physical parameters. Regardless of the sample, the solutions for food and feed analysis provide data collection for at-line, online, and in-line analysis. The use of FT-NIR results in high levels of sensitivity and precision due to the capacity for increased accuracy and repeatability. _______________________________ Enquiry No: P631

Idées & Compagnie

3-DIMENSIONAL EXPERTISE

u SHRINK-WRAPPING

u CASE PACKING

u PALLETIZING

sales.asia@cermex.fr

CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France Tel.: +33 (0) 380 707 100

Enquiry Number

CERMEX South Asia Pacific Co. Ltd. 5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road, Tungwadon, Sathorn - 10120 Bangkok - Thailand Tel.: +66 (0) 2 678 5190

2825

www.cermex.asia

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

32

Mixers:

Conditions In the food industry many end products are mixtures of solid substances. Examples of such products are dessert mixtures, sugar blends, instant drinks, dried soups and sauces, dietetic foods and spice mixtures.

The great variety of constituents, such as milk powder, cream powder, sugar, cocoa, flour, vegetables, fungi, spices, fats (liquid and solid), places great demands on the batch mixing process.

The mixing process includes powder handling and preparation of the starting components (logistics), composition of the recipe (weighing process), the actual mixing process (mixing time, mixing intensity), and subsequent treatment of the product through to final packaging or downstream processing. Three aspects that are particularly important for the food industry are discussed in more detail.

For

Selection The mixing task, mixing time, homogeneity and required output will determine the selection of the ideal machine.

By Dr Ralf Weinekötter, executive director, Gericke AG

• Quality of mixture – homogeneity • Selection of the mixing principle • Food Safety (traceability, cleaning validation, etc) Homogeneity The goal of the mixing process is to distribute the components evenly, initially in the mixing chamber

and then, most importantly, in the consumer packaging.

In many cases, products in a similar concentration range (50:50 ratio) are mixed; a more difficult technical problem is the distribution of micro-components (vitamins, active ingredients and flavouring substances) in a substrate substance. The optimum distribution of the

PACKAGING & PROCESSING

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

right mixer. One example is two with two counter -rotating, horizontal mixers, which are quite overlapping mixing shafts. The different in their geometr y: paddles are installed opposite the widely used double shaft the horizontal plane for fast axial mixer and the single shaft Sensormixer.

Solutionsmixing in addition to the radial Both types use paddles (also mixing. The rotation frequency of Photoelectric sensors known as baker’s shovels) as the paddles influences the mixing Inductive sensors mixing tools. time, homogeneity and stress of Capacitive sensors The multi-flux mixer is fitted the product.

■ ■ ■ ■ ■ ■ ■

Ultrasonic sensors Magnetic sensors Vision sensors Precision switches My-Com

Sensors in hygienic design Motion Control machine acceptance for facilitated ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■

Encoders Resolvers Speed switches Tachogenerators Counters Tachometers Process displays Spindle positioning systems Actuators and positioning drives Angle measuring systems Accelerations sensors Inclination sensors

Vision Technologies ■

www.baumer.com

Digital cameras

Intelligent cameras Camera modules ■ Smart vision sensors full service package: The “no-worries” „no-worries“ full-service ■ Optical inspection systems n First

EHEDG-certified solution ■ n FDA-compliant OCR- and code andidentification Ecolab-approved ■ ■

Integrated solution consisting of sensors and mounting hardware Processsensor Instrumentation Increased life-time due to unique impermeability concept proTect+ ■ Pressure sensors n Applicable

for processing of frozen products as well as areas with ■ CIPTemperature processes sensors n n

Level sensors for process analysis please go to For Instruments more detailed information ■ Force and strain sensors www.baumer.com/news/457 ■ ■

Baumer (Singapore) Pte. Ltd. Blk 21 Kallang Avenue · #04-173, Kallang Basin Industrial Estate, Singapore 339412 Phone +65 6396 4131 · Fax +65 6396 5091 sales.sg@baumer.com · www.baumer.com

2849

oPTimUm miXinG PRinCiPLe A wide range of different mixing principles are applied for mixing solid substances. Tests are helpful when selecting the

33

Enquiry Number

micro-components is determined not only by the choice of the solids mixer but also, most importantly, the decisive factor is the physical size (particle size) of the solids.

T h e u p s t re a m w e i g h i n g process primarily determines the quality of the product. Every error in metering appears as a deviation in the actual concentration from the desired final value in the end product.

The homogeneity of powdered mixtures is frequently evaluated by empirical methods.

The homogeneity is evaluated as part of product monitoring by laboratory analysis or visual examination of product samples.

This is best done with the end product. For example, the deviation range of the actual concentration (random sample variation) of an active ingredient or flavouring in a set of samples, is used to estimate the mixing quality or the homogeneity. The smaller the variation in concentration, the better the mixture.

The accuracy of the estimate depends on the number of samples and the sampling procedure. It is less well-known that the variance (as a measure of the mixing quality or homogeneity) decreases as the sample size increases.

With the same mixture, 10 grm samples show a greater variance than 1 grm samples. The producer must therefore define two items when monitoring the mixing process and the product quality: the size of the samples to be taken and the sampling procedure. In general, the ideal situation is to keep the sampling procedure as random as possible.

Innovative Sensor Solutions

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

34

The Froude number ‘Fr’ describes the ratio of the circumferential acceleration to the gravitational acceleration, and is ultimately a dimensionless rotary frequency. g = gravitational acceleration w = angular velocity r = radius of the mixing rotor If the Froude number equals one, the weight force is equal to the centrifugal force. In the multiflux mixer, the Froude number is 1.15, and is therefore high enough to generate a fluid bed mechanically with high axial and radial movement, and as a result a high mixing speed.

The double shaft principle allows the mixing quality to be reached with a shorter length and a short time compared to a single shaft mixer of similar size.

This mixer is installed where the requirement for mixing quality and gentle handling of the product is very high. It is also lower than the geometrically simpler batch mixer (one mixer shaft).

In the double shaft mixer, the fluid is sprayed onto the surface of the mechanically generated fluid bed.

The single shaft mixer can also be used with an increased Froude number (rotar y frequency). In combination with high-speed rotary choppers that rotate at circumferential speeds greater than 20 m/s, even highly viscous fluids (fats, syrups) are completely dispersed. One-fluid nozzles spray into the region of the shear forces.

SCALe-UP To PRoDUCTion Tests are conducted with different recipes in the Gericke test labs.

Mixers with a gross volume of 150 ltr are used as test machines.

The scale-up takes into account

The batch mixer is a hygienic solution for food and pharmaceutical industries.

The one-fluid nozzle, finely dispersed fluids are sprayed into the mixing chamber.

geometrical similarity, constant Froude number, mixing paths and maximum circumferential speed. It also shows the volume and mixing time of the production mixer. The single shaft mixers are designed to hold up to 3,000 ltr, and the double shaft mixers are designed to hold up to 5,000 ltr in gross volume.

FooD SAFeTy This concept is becoming more important in the manufacture of powdered products. Batch mixing plants are rarely used for processing one single product only. However, frequent changes of product are a source of potential danger.

Are the products really in the mixture in the tolerated concentration range? Can mixing of

previous batches of different products be precluded? Is it certain that subsequent batches a re n o t c o n t a m i n a t e d b y cleaning water?

The first question automatically leads to the accuracy of the weighing and metering processes. Confusion with raw materials can be eliminated by suitable identification procedures for raw materials.

Mixing in of previous batches must be prevented, particularly where incompatible products are being processed. The mixer must not have any dead spaces, it must be completely emptied without leaving any residue and must be quickly and completely cleaned by suitable methods (dry, wet, CIP).

Walls and mixing tools will be coated with a thin layer of product when processing fine, floury powdered products or products with a high proportion of liquid or fat. They are mostly dry-cleaned. If a wet cleaning method is used, the mixing plant (shaft seals, mixer infeeds and discharges) must be designed to ensure that cleaning agent does not remain in the mixing process and that all critical points are accessible and can be inspected.

For more information, ENTER No: 0640

Enquiry Number

2881

STOP

PACKAGING & PROCESSING

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36

Greyston is a brownie baker for producers of premium ice cream. Its brownies are used in several recipes in relatively large, 25.4 mm x 25.4 mm squares that look and taste like real brownies.

When one of its customers began making smaller, singleserve cups, it switched to filling heads with smaller openings, which required a reduction in brownie size to 6.35 mm x 6.35 mm for the product.

The company’s production strategy was to bake its brownies just as it always had, then cut them into smaller pieces and sift the output at the end of the line to remove any oversized chunks that might block the filling head.

This goal was accomplished by replacing a screener built inhouse with a commercial circular vibratory screener at the end of its production line.

Baking Brownies On An Industrial Scale Manufacturing brownies commercially involves the same steps as making them at home, but on a larger scale and at much faster speeds, said Lisa Saltzman, director of operations.

“Our 2,135 sq m facility is in an urban location where storage is at a premium, so we keep only

Case-Study:

Vibratory Sifting For Baked Goods

Installing a circular vibratory screener enabled Greyston Bakery to meet rising demand for small brownie chunks used in single-service cups of ice cream. By Henry Alamzad, president, Kason Corporation minimal inventories. Every step of the production process needs to keep up the pace. We ship them as fast as we cook them,” added plant engineer, Vincent Lombardo.

After mixing, baking, cooling and sizing brownies, pieces intended for single-serve cups move to the vibratory screener, where chunks larger than 6.4 mm x 6.4 mm are removed.

The company’s first vibratory screener was a tray-in-a-tray box screener driven by two rotary air vibrators. It was unable to keep up with the flow of production.

“It was not robust enough to handle 20 hours per day of production,” Mr Lombardo said.

“We considered going with either a rotary or a vibratory screener.

We eventually decided on the circular vibrator y screener because of its low maintenance requirements, screen longevity, capacity and price.”

Separating Bite-Sized Brownies Mr Lombardo specified a 610 mm diameter circular vibratory screener. The gravity-fed, foodgrade unit is driven by a single low-horsepower (kilowatt), 230volt 3-phase, imbalanced-weight, gyratory motor mounted in an enclosed cage directly beneath the screening chamber. Due to height limitations, the screener is limited to one screen deck, and meets throughput requirements while offering reserve capacity.

PACKAGING & PROCESSING

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When the brownies enter the screener, multi-plane inertial vibration of the nylon screen causes the 6.4 mm square pieces to fall through its apertures.

Larger chunks are transported across the screen surface along controlled pathways into the discharge spout, which ejects

20 hours, then shut down for four hours to clean the whole system,” Mr Lombardo noted. “The sifter takes about 15 minutes to clean.

We remove the screen with a single disconnect clamp. The motor and connector box are watertight, so we can rinse down the interior and exterior with a

hose, apply a foaming cleanser, and then rinse it down again.

After we sanitise, we take swabs to make sure there are no coliform bacteria or residual soap,” he explained.

For more information, ENTER No: 0641

Savoury

• • • • • • • •

LIQUID FLAVOURS (WATER AND OIL SOLUBLE) MICRO-ENCAPSULATED FLAVOUR POWDERS CLOUDIFYING AGENT FOR BEVERAGES SAVOURY FLAVOURS (LIQUID AND POWDER) NATURAL EXTRACTS AND OLEORESINS NATURAL ESSENTIAL OILS PEPPERMINT OIL, D LIMONENE, ORANGE OIL FRAGRANCE & PERFUMES

Beverage

Dairy

Bakery REKA Nutrition Sdn Bhd (522583-X)

Lot 17, Jalan DBP 3, Dolomite Business Park 68100 Batu Caves Selangor Malaysia Tel: +603 61864513 (multi-line) • Fax: +603 61861513 Email: enquiry@reka-n.com • Website: www.reka-n.com

Confectionery

2780

them onto a conveyor that takes them for regrinding.

“We opted for only one screen, since we’re more concerned with removing oversized pieces than removing any fines that were not removed by the tumbler,” he said.

“If we needed to, we could drop the 6.4 mm square pieces onto a 10 mesh screen and remove any fines that fell through.”

Instead, the 6.4 mm square pieces drop onto a pan and exit past a vertical metal detector. If it senses any slivers of metal in the brownies, the batch is discharged automatically through a cylinderactivated chute and discarded.

While blinding is not an issue, the screener requires daily cleaning. “We run production for

Products Manufactured:

Enquiry Number

On-size brownie particles discharging from lower spout fall onto a pan before passing through a metal detector.

Brilliant coloured drinks – no need for artiďŹ cial colours.

THERE are many different ways to colour food and the first key decision to be taken is if the product should be coloured artificially or naturally?

Artificial colours are still widely used in Asia, but there is a growing concern amongst consumers regarding the use of artificial colours in food and drink. This is a global trend and in no uncertain terms now affects the Asia-Pacific market.

Colouring Foods:

Going the

Natural Way Colouring foods provide a wide spectrum of shades from pastel, to intense and brilliant colours. they show excellent technological performance and cope with the different stability requirements of the food industry, while meeting consumer expectations. By Victor foo and Petra thiele, gnt singapore

Attractive jelly gums for children and parents.

Consumers’ concerns can be based on or stimulated by media publications, anecdotal evidence or empirical studies such as the one conducted in the UK (the so called Southampton Study), which demonstrated a negative effect on attention and activity with children who consumed certain artificial colours (Tartrazine (E102), Quinoline yellow (E104), Sunset yellow FCF (E110), Azorubine, Carmoisine (E122), Ponceau 4R, Cochenille Red A (E124) and Allura Red AC (E129)).

In fact, within the European Union (EU), when any of these so called Southampton colours are used, the final product has to contain a warning statement

SPONSORED FEATURE that these colours may have an adverse effect on the attention and behaviour in children.

As this is not a compelling message to promote the purchase of such products, in practice most of the artificial colours are already replaced by alternative colour solutions rather than using the warning statement.

Only alcoholic beverages with an alcohol content of more than 1.2 percent alcohol by volume do not need to bear the warning statement. Even in non-packaged food, the Southampton colours have to be clearly labelled in the display and the warning has to be mentioned accordingly.

Many products from the Asia Pacific region are exported to Europe and these products have to meet the current EU regulatory requirements and trends. In the Asia Pacific region itself, regulations vary from country to country, but in many countries Tartrazine has to be labelled specifically in the ingredient list (as it is known to trigger asthmatic attacks among asthma sufferers) to allow consumers to avoid it as they deem appropriate.

Defining Natural In most countries’ food legislation, natural colour is neither a defined colour category nor is the meaning of ‘natural’ defined.

The term is often used in the food industry when the origin of the raw materials is from a natural source. This does not necessarily mean that the source is edible or commonly eaten.

In most cases, it is also necessary to use organic solvents to selectively extract the colour pigments and further process them using carriers, emulsifiers, antioxidants and/or preservatives to stabilise or make them work in different food and beverage applications.

An example for this is carmine (E120). Most end products with this colour additive often will be advertised with the claim ‘no artificial colour’. The pigments of this colour additive are obtained from the cochineal insects.

After drying the beetles, the

Fruit & vegetable concentrates: The most natural choice to colour your food application.

pigments are extracted with solvents and precipitated with calcium-/aluminium salts. With the further addition of more additives such as propylene glycol, the colour can be used in industrial food processing. In Europe, on the ingredient list it will be stated only as ‘colour: E120’, or ‘colour: carmine’. That such colours can be labelled as ‘natural’ or ‘not artificial’ is

Natural meets natural: Colour dairy products with colouring foods.

criticised by many consumer organisations. In Japan, for example, the usage of carmine in food is not allowed.

When replacing artificial colours, it is important to understand the true nature and substance of what might be considered a better (healthier and more natural) alternative.

In general, chemicals are not what the consumer perceives as natural in relation to their food and drink.

Colouring Foods Within nature’s fruits, vegetables and plants, there is an array of colours. By using such edible raw materials, it is possible through the use of physical processes and water to create a range of colours that can be used in most food and beverage applications.

This approach, which is simple in principle, is referred to as ‘colouring food’. In effect, it means using one food to provide the colour to another, and this fits with consumer perception of natural.

The GNT Group pioneered this approach, and has followed it since their formation more than 30 years ago. This gives the company years of experience in the processing of ripe and edible fruit, vegetables and other plants,

SPONSORED FEATURE to provide concentrates that can be used as Colouring Foods.

Colouring Foods are relatively easy to use, provide excellent stability and brilliant colour shades. Following the rules of Mother Nature, it can be used in many different applications such as beverages (alcoholic and nonalcoholic), dairy products, fruit preparations, sugar confectionery, bakery, ice cream or savoury.

Depending on the various applications, the considerations are different.

The following high-lights some criteria that are impor tant when using Colouring Foods: • Solubility Colouring Foods are typically water-soluble or water-dispersible, which is required for many food applications. Nevertheless, they might be used in applications for which typically oil-soluble colours are required.

Good results have been achieved in chewy toffee, fat cream fillings for wafers and cookies, chocolate and margarine.

• pH Red fruit and vegetable concentrates are typically pH dependent, while other shades are less so. The colour shades of such pH dependent Colouring Foods may vary.

Generally speaking, at higher pH, the colour hue shifts more to a bluish red.

Different fruit and vegetable concentrates perform differently at the same pH level.

• Heat Stability Typical heat processes such as pasteurisation or UHT are not critical for most Colouring Foods.

Fruit and vegetable concentrates

in general are very heat stable.

Typical applications in which the effect of higher temperatures need to be considered are hard boiled candies, extruded cereals, milk drinks or bakery, in such applications they can be successfully coloured with Colouring Foods.

Indulgence & Colouring Foods: a perfect combination.

• Light Stability Colouring Foods meet the re q u i re m e n t s f o r m o d e r n packaging. The most common packaging for beverages is PET bottles. In this respect, light stability is an essential requirement that most Colouring Foods can fulfil. Good to excellent light stability is achievable in other applications such as confectioner y, ice cream or dairy.

• Overrun Overrun is important in applications like aerated gums, marshmallows and ice cream.

The higher the overrun, the more surface area is created. Colour should not destabilise the foam,

should not incorporate any off-flavours and should be stable to oxygen. Most Colouring Foods perform accordingly.

• Fortification Many ingredients can interact with natural colours such as vitamins, minerals and botanicals.

Knowledge about individual composition of the food is essential in choosing the best colour solution. With appropriate advice and selection of the optimum colouring food, good results can be achieved.

• Ethnic Requirements Colouring Foods are obtained from edible fruits, vegetables and plants without the addition of artificial additives or any material of animal origin. Therefore, such products can be used for vegetarians and also fulfil Halal and Kosher requirements.

As stated earlier, Colouring Foods provide a wide spectrum of shades from pastel, to intense and brilliant colours. They show excellent technological performance and cope with the different stability requirements of the food industry, while meeting consumer expectations.

Following the rules of Mother Nature together with an experienced technical support team, you would be led to a natural and healthy way to add value and colour to food and drink that is perfect for today’s increasingly health conscious consumers. Simply colour food with another food, for example, Exberry® Colouring Foods from GNT; perfect solutions from natural sources. n Enquiry Number

2901

Enquiry Number

2878

ltimate

alone was second only to the US in 2010 according to Datamonitor, demonstrating the potential for manufacturers wanting to tap into this trend.

However, without the long associations and culinary heritage cheese and dairy enjoy in the west, and high levels of lactose intolerance, manufacturers need to create specific cheese profiles that appeal to the Asian market.

Furthermore, adapting dairy to suit the healthy eating trend by keeping fat and salt contents low is also high on the agenda.

Taste

S o l u t i o n s Overcoming challenges in creating authentic taste in cheese and dairy based applications. By Lorraine Kelly, senior business development technologist, Synergy.

The food ingredients industry in Asia is growing rapidly, presenting manufacturers with ample opportunities to meet dynamic consumer demand. With globalisation resulting in better access to travel, consumers are increasingly looking to other cuisines for inspiration.

However, this is also coupled with the trend for healthy eating that is sweeping the global food industry as awareness of the link between diet and health continues to rise.

One area, in particular where significant growth can be seen in Asia Pacific is the cheese and dairy-based products category. The number of product launches in the dairy market in China

Tip Top taste Taste is one of the most significant influencers on consumer choice, encouraging repeat purchases and word-of-mouth referral.

In Indonesia and Vietnam for example, ‘cheese flavoured’ product launches increased by 160 percent and 183 percent CAGR from 2008 to 2010.

In order to appeal to the Asia Pacific market, manufacturers must be sensitive to evolving taste preferences and the technical challenges presented in creating appealing and costeffective products. Combining ingredients is one way to create successful products that appeal to consumers.

However, it is not as simple as emulating cheese flavoured products from other countries rich in dairy heritage such as the UK and France. Regional preferences mean these types of products will not translate into sales.

Rositsa Maslarska, Sofia, Bulgaria

Jaycy CastaĂąeda, Rizal, Philippines

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

Dairy Ingredients Instead, manufacturers need to tailor their dairy offerings to suit local demand. With milk costs fluctuating heavily, production costs can be unstable meaning manufacturers must evaluate ingredients and processes used to maximise efficiencies of cost.

and Solutions for

Food Industries

Going Global Locally Unlike the European market, where cheese is a mainstay in the savoury aisles, cheese is popular in both savoury and sweet applications in Asia Pacific.

Mild, milky and creamy dairy notes tend to perform well in sweet applications and appeal to palates less familiar with cheesy products.

• Innovative Solutions • Application Expertise • Tailor-Made Products • Technical Support Global Commercial Network

International Industrial

IDI Pte Ltd Singapore 13 Bradell Tech # 05-06 Lorong 8 TOA PAYOH - SINGAPORE 319261 Phone: +65 6352 5245 - Fax: +65 6352 8402 Website: www.idi-ingredients.com E-mail: idi-asiapacific@idi-ingredients.com

2893

Set-up

Enquiry Number

In the face of rising raw material costs, manufacturers must ensure that they keep production costs as stable as possible in order to remain competitive. One way to reduce costs is to use dairy-based flavourings, combined with other top note flavourings as a partial substitute for expensive dairy and milk solids.

Yeast extracts are often used to do this, however, while traditional brewers yeast can enhance flavour, they are better suited for savoury applications focusing on meat and vegetable taste.

Lactic yeast extract on the other hand, is produced during the fractionation of whey following the cheese process.

Its flavour enhancement profile works particularly well with cheese and dairy-based products to complement natural flavours and improve sensory appeal. To provide an enhanced direction, top note flavourings can be added that either match

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specific cheese notes such as ‘mature’ or ‘rindy’, or produce complete flavours for sweet cheese fillings for biscuits.

Combining flavours requires technical expertise and insight into which flavours work well together.

Creating sweet and savoury products require different cheese profiles and entail different technical processes.

Manufacturers need to work with flavour companies to identify how best to incorporate flavourings to deliver authentic taste. In savoury snacks for example, the baking process results in a different flavour profile to frying — therefore, using the same flavouring does not result in the same taste.

Each formulation should be carefully tested to ensure flavour profiles meet strict briefs, and sensory appeal is not affected during the production process.

enhancers often carry complex names that do not appeal to health-conscious consumers.

Dairy-based flavourings and yeast extracts produced after the cheese making process, can be combined with other natural flavourings to help create authentic taste in products with reduced fat and salt contents, enabling them to appeal to the more discerni ng consumer.

Paulo Oliveira Santos, Rotterdam, Netherlands

Live Up To The Challenge The challenges facing manufacturers in the dairy category are multiple: unstable costs, regional taste profiles, diversity of applications, clean label formulation and fat and salt reduction.

Technical requirements, such as the production process also impact flavour perception and end product taste.

Formulation briefs are therefore often complex, requiring technical and flavouring expertise to create A Healthy Proposition authentic products consumers Not only must manufacturers will enjoy. Manufacturers, remain sensitive to flavour in conjunction with flavour and cost requirements, companies, can work to build they must also bear in mind formulations that deliver on In order to appeal to the Asia Pacific market, the overarching health and taste and mouthfeel, while manufacturers must be sensitive to evolving wellness trend. Labels are reducing the need to use costly taste preferences. increasingly being scruingredients that fluctuate with tinised for unrecognisable raw material costs. ingredients, and fat and salt contents are coming The trend for cheese and dairy-based products into question as consumers pursue the quest is expected to grow across Asia Pacific as for health. consumers become more accustomed to eating Dairy and cheese are often used in products cheesy products. In order to meet this demand, that are considered high in fat or salt, such as manufacturers must take into account the crisps, biscuits, and sauces. This is particularly challenges posed and modify their product offerimportant in products targeting children, where ings accordingly. dair y and cheese are becoming important Ingredients based on dairy derivatives, deliver inclusions in healthy snacks, such as filled crackers appealing taste and mouthfeel enhancement and cheese sticks. in normal and ‘reduced’ product ranges. The flexiHowever, fat and salt are key components in bility of using these ingredients, combined with creating sensory appeal, increasing mouthfeel and other natural flavourings provides manufacturers enhancing taste perception. By removing fat and with a cost-effective platform to develop in this salt, products may be negatively impacted and as a dynamic sector to satisfy regional customer consequence may lose consumer appeal. demand.

In order to overcome this challenge, manufacturers need to select ingredients that For more information, build back taste and mouthfeel in ‘reduced’ dairy ENTER No: 0650 and cheese-based products. Traditional flavour

Enquiry Number

2899

INGREDIENTS & ADDITIVES

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Vanilla:

CFavourite lassic

As a supplier of vanilla or user, it is essential to fully understand the entire process of production and vanilla flavoured food processing and final consumption process. By Yue Jianping and timothy Webster, david Michael & co VANILLA is the world’s most popular flavour, and is found in ice cream, yoghurt, bakery products, soft drinks, and candy. It also plays an important role in many other flavour profiles, such as chocolate, fruit and nut.

This flavour is the result of almost one year of constant attention from the time when the orchid flower is hand-pollinated to when it is carefully packed to be shipped. In this time, the green, relatively tasteless, vanilla bean undergoes complex biochemical changes to become the fragrant brown vanilla.

VAnillA species There are two species of vanilla that are used for flavour – vanilla planifolia (the original species from Mexico) and vanilla tahitensis. Both species give a wonderful flavour, but are very different in character.

While vanilla planifolia is still grown in Mexico, the vast majority is produced in Madagascar and is commonly referred to as ‘bourbon vanilla’. There is also some production in India, Indonesia, Uganda, Comoros, China, and others, but this amounts to a very small portion of the market as a whole. Vanilla tahitensis is produced primarily in Papua New Guinea and Tahiti. the riGht tAste Vanillin is primarily responsible for the flavour of vanilla. The vanillin is generated during the curing process by the action of glucosidase on the glucovanillin. The vanillin content of a well-cured one is typically between 1.7 and 2.1 percent.

However, vanillin is only partially responsible for the true vanilla flavour profile. Through the fermentation and aging process, peroxidase and polyphenol oxidase enzymes generate the combined effects of a variety of fragrant components and pigments that make up the complex vanilla flavour.

As with wine, vanilla production and processing affect the aroma of the product characteristics.

Anyone who has experienced the true flavour of a well-cured vanilla extracted under careful conditions can easily distinguish it from synthetic vanillin based, compounded flavours. extrActs Vanilla is most typically sold in the form of extract.

Vanilla extract is the most strictly defined flavour in regulatory terms. The vanilla pod is extracted with a combination of Ethyl alcohol and water, usually with the Ethanol content of between 35 to 50 percent.

The strength of the extract is referred to as ‘fold’, where an extraction of 100 grm of beans with 1 ltr of solvent is 1 Fold, or 1X. And, for 200 grm of beans extracted in 1 ltr, it would be 2X. In the US and similar markets, the extract is sold in these more dilute strengths, while in Europe and other countries, the extract is concentrated to

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much higher, such as 25X or 30X and are sometimes called oleoresins. These two different methods result in products that result in fairly different flavour profiles.

Other Extraction Methods There are also a lot of other processing techniques that can be applied to extract vanilla beans, and extract different or unique functional characteristics aroma of vanilla extract. A good example of this is CO2 extract of vanilla, where the pod is extracted with carbon dioxide and is then allowed to evaporate.

The resulting product is extremely concentrated and is mostly lipid soluble. The flavour profile, while pleasant, is different and less complex than traditional vanilla extract.

Of Vanilla & Vanillin In the field of flavours, vanilla is always in a ‘need’ role. It is much more complex than vanillin. Today, as a supplier of vanilla or user, it is essential to fully understand the entire process of production and vanilla flavoured food processing and final 049-11 AD GdL panc APFI 29/07/11 consumption process.

Vanilla cultivation, processing and transportation have a direct impact on the quality and cost of vanilla beans. The full study on the extraction process and process control further affects the characteristic aroma of vanilla extract.

Produced around the world, vanilla aroma characteristics and people’s preferences is complex.

Vanilla flavour manufacturers must use emerging For more information, ENTER No: 0650 technologies to the best interests of the customer.

Attraction In Applications Most everyone has experienced the flavour of vanilla in ice cream, yoghurt, or beverages and this has made it the one of the most recognised and popular flavour in the world.

Food product developers, with the assistance of their flavour partners, are discovering how to use vanilla extract to add nuance and signature notes to their food products. A hint of vanilla used in addition to chiles makes a wonderful synergy of flavours.

For more information, ENTER No: 0651

Glucono-delta-Lactone Uniqueness in acidification • • • • • •

Sodium-free leavening agent Fermented from glucose Masks bitterness of potassium Prolongs shelf-life Reduces acrylamide Fit for gluten-free baking

Jungbunzlauer’s natural way of leavening

Enquiry Number

GdL

2885

www.jungbunzlauer.com QualityChoices@Jungbunzlauer.com

INGREDIENTS & ADDITIVES

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A total of 5,000 consumers were involved in the research via online omnibus; 500 consumers from each market and among them, 50 from each target group defined by age and gender.

Increased Awareness According to the survey, 86 percent of average world market consumers follow news and stories on the usage of synthetic

Natural Colours:

the usage of synthetic colours in food and beverages, especially consumers from China and Russia with over 60 percent of them showing a high concern on the consumption of synthetic colours.

Zeth Lorenzo, Pasig, Philippines

Food manufacturers should feel less worried upon learning that consumers are not particularly price conscious when it comes to food with natural colours.

Consumer research shows that 78 percent of global consumers are willing to pay more for food and beverage using natural colours.

A recent consumer research was carried out by The Nielsen Company to find out consumers’

Premium Gabriel Fiorini, Campinas, Brazil

Assurance Consumers are willing to pay a premium for food & beverage with natural colours, a finding in an exclusive research done with The Nielsen Company. By Tiffany Lee, marketing manager, Chr Hansen

perception on colours in food and beverage. The research concluded that many consumers across the markets are willing to pay a premium for food products using natural colours, such as beverages, ice creams, yoghurts, jams, baby nutrition and confectionary.

The consumer research conducted from May to June 2011, highlights 10 booming markets, which are the US, Mexico, Brazil, UK, France, Poland, Russia, India, China and Australia.

colours versus natural colours.

China shows the most concerns, whereby 92 percent of their consumers follow some or all the news on food colours, followed by India (83 percent) and Brazil (72 percent).

There are many reports such as Southampton Study, which shows the risk of health effects caused by consuming food containing synthetic colours, and is worrying consumers.

Ninety-two percent of global consumers are concerned about

Natural Perception Fifty-nine percent of global consumers are aware of colour claims when they purchase a product in the supermarket.

C o n s u m e r s h a v e d i f f e re n t perceptions towards natural colour claims.

The consumer survey also shows that when consumers purchase food and beverage product, a colour claim on the product label reflects on the product’s improved food safety. This shows that the food manufacturer is acting responsibly towards good manufacturing practices.

It is also concluded that female consumers appears to be slightly more receptive over colour

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claims on product labels. Fortyone percent of women perceive that a colour claim ensures that the product was chosen because they need to protect their children from synthetic colours.

Premium Price For Natural Colours Many food manufacturers fear that global consumers are more concerned about cost when it comes to food choices between synthetic colours or natural colours.

However, the consumer survey showed that 78 percent of global consumers are actually prepared to pay more for products made with natural colours.

Another surprising find is that about 94 percent of consumers in India are willing to pay more for products made of natural colours.

A leading second is China with 92 percent. It is also concluded that female consumers and younger age groups are more receptive to paying more for natural colours.

Value Added Belief Eighty-eight percent of consumers believe that using natural colours in food and beverage will add value. On the other hand, global consumers are looking forward to seeing these conversions mostly in:

A consumer survey showed that 78 percent of global consumers are actually prepared to pay more for products made of natural colours. market consumers expect an increase in the use of natural colours by manufacturers in the next couple of years.

Among them are consumers from Poland (63 percent), Mexico (61 percent) and Australia (61 percent). More than half of the percentage of consumers from India and China are also looking forward to a healthier conversion to natural colours in food products.

Asia Pacific shows strong and rapid economical growth and their consumers have a better understanding on what to look out for in food products in terms of quality and safety. China is

potentially one of the highest natural colour converters for this region followed by India.

Such an influence will have an impact on the Asia Pacific region to generate a push for a trend towards natural colours within the consumer market.

1. Beverage: 59 percent 2. Ice Cream: 57 percent 3. Yoghurt: 52 percent 4. Jams: 51 percent 5. Baby Nutrition: 51 percent 6. Confectionary: 49 percent Great Expectations There are high expectations from consumers around the world to see the conversion of synthetic colours to natural colours. Fiftyfive percent of average world

For more information, ENTER No: 0652

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ICE cream is a hot topic as its market grows in value. Estimates published on Reuters last year suggest that by 2013 the global ice cream market will have a value of US$54 billion; an increase of 20.3 percent. In the UK, manufacturers have asked that VAT on ice cream be abolished to ensure the profitability of their products, though the government maintains that ice cream is a luxury item and therefore VAT applies.

Meanwhile in the US, National Ice Cream Month has just been celebrated; an idea that was backed by former US president, Ronald Reagan in 1984. In fact, he also declared the third Sunday of July ‘National Ice Cream Day’. So what is it about ice cream that is so appealing?

flaVour eXPlosion Ice creams and sorbets follow a different pattern to most foods in that the colour and aesthetics of a product are the first things to secure a sale.

Unlike most other food products, the smell is limited due to the fact that the product is frozen.

When ice cream is consumed, the cold hits the mouth as an explosion because the sudden drop in temperature is unexpected; so the role of touch becomes iced desserts maintain their popularity with innovative much more important to the colour and flavour combinations. By Victoria walker, overall experience compared to colour technician, univar other types of food that relies more on taste.

There is also a strong emotional interplay involved in eating ice creams and sorbets that should not be overlooked. Consumers often acknowledge that iced desserts provoke pleasing recollections of childhood and feelings of nostalgia, something that manufacturers point to as a reason for ice cream’s resilient sales, even in an economic downturn.

Ice Age

Elaine Tan, KL, Malaysia

Evolution

taste of asia As with most companies today, ice cream manufacturers are keen to tap into the rapidly growing consumer demand from emerging markets. Plus, Asian cuisine complements ice cream and sorbets well. In a 2008 Datamonitor research, ice cream consumption in Asia is led by China with 40.5 percent of the market. Japan follows with 25.9 percent and the rest of Asia Pacific accounts for 33.6 percent.

Chinese cuisine has a zesty and well-travelled style, so you can expect flavours like lychee and mandarin, green tea or kiwi

Purac AFJ May-Jun11 … (May 4)

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

with ginger ice. In Thailand, you may see flavours such as coconut and lemongrass, and would not be surprised that Vietnam would favour banana as a natural complement to the prevalent coconut flavours in their cuisine.

Japan uses delicate flavour notes and prizes an aesthetically pleasing style leading to ice cream bars that are commonly designed with white as the predominant colour with fruits scattered through it to create a pleasing visual display.

Creation Of Desire If a customer finds the taste of a product desirable, then they will continue to buy it. It is flavour that generates brand loyalty for a manufacturer and it is therefore vital to maintain a consistent product that the manufacturer, and in turn the consumer, can rely on.

One way to achieve this is through flavourings rather than using the fruit or vegetable directly.

Using a flavour rather than fresh produce has many benefits, one of the most important of which is reducing seasonal variation. The manufacturer can guarantee that the flavour will remain constant regardless of climate, harvest conditions, soil variations, location or availability of fresh ingredients.

The use of flavours in iced desserts gives the manufacturer more time to process the product, as natural ingredients will spoil unless maintained in controlled conditions.

Nature’s best solution for food preservation

Food producers are under increasing pressure to deliver safe products while satisfying consumers’ desires for foods that taste great, have improved shelf life and label-friendly

Gokhan Okur, Lefkosa, Turkey

ingredients.

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Traditionally, ice cream flavours were kept fairly conservative to optimise the number of sales; you would see mango ice cream, lime water ice and passion fruit sorbet. Now, flavours are being intermixed with the influence of different cultures upon manufacturers.

Ice creams laced with alcoholic flavours are growing in popularity, as well as exotic ingredients like chilli. Unusual savoury ice cream flavours such as carrot, raisins and saffron, or sweet potato and cardamom were popular in 18th century Britain, but may well find a favourable market response in parts of Asia today.

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Ula Szczepaniak, Warsaw, Poland

Health Considerations are more likely to correctly With the increasingly diverse identify the fruit flavour Curious consumers range of ingredients being used in an iced dessert if the in ice cream comes increased shade emulates the fruit’s are keen to try legislation that manufacturers natural colour, than if it out flavours and need to be aware of. For was colourless. manufacturers with example, many ice creams today According to the right technical can include herbs that would Manchester University now be controlled by the lecturer, David Oulton, and recipe-making ‘Flavouring Regulations the normal human eye expertise are (EC1337/2008)’ that came into can distinguish 1.6 million benefitting hugely. force in June this year, with colours. The difficulty of the purpose of redefining the grasping such a concept categories for flavouring. is immense, for the eye to While companies are busy be able to discriminate incorporating varied and exotic that number of colours ingredients into their recipes is astounding. In manuto meet the demands of an facturer terms, that is i n c re a s i n g l y a d v e n t u ro u s a fantastic palette to consumer base, there is another work with. theme that is dominating The focus on health the category and that is the and wellness and the preoccupation with health benefits. preference for natural products is also reflected People are more conscious than ever before of in the field of colours. While many manufacturers what they are eating and how much they are eating want to use natural colours there are factors to of it. Being able to include and draw attention to consider during the recipe development process. ingredients in your product that have recognised For example, something used in a water ice medium functional benefits is naturally very desirable. like sorbet might not work in milk-based ice cream.

Passion fruit is said to aid digestion, and relieve The fat content may have an impact on the asthma, as well as encourage weight loss and colour impression, and the milk can absorb peaceful sleep. It is enriched with high levels of part of the colour so you will have to use higher Vitamins A and C alongside high levels of Potassium. concen-trations. Oil soluble emulsions tend to Similarly, coconut is known as ‘the tree of life’ keep developing during the pasteurisation and/or because of its healing properties. It has a high homogenisation process. nutritional content and is full of fibre, vitamins and Anthocyanines are pH dependent, so the minerals, all of which could lend themselves to manufacturer would need a lower pH to achieve positive marketing angles. a red shade. In contrast, for water ice, the green shades are more pH sensitive and the influence Nature Knows Best of the packaging will be significant because of the Recently, flavouring companies have started effect light and oxygen can have on the colours. offering natural fruit powders which are essentially It is certainly an interesting time for the ice the juices of individual fruits that are spray-dried cream market as growing demand and ever more on to Maltodextrin. new ingredients are creating opportunities and This technique provides an interesting effect encouraging investment and innovation. in ice cream, as not only do you get a flavour that Curious consumers are keen to try out flavours provides an encapsulation effect, but the fruits and manufacturers with the right technical and also contribute some of their inherent colour to recipe-making expertise are benefitting hugely. All the ice cream. At the same time, these kinds of signs indicate that this trend is set to continue ingredients still have the benefits of flavouring and while we don’t know what the ice cream of the for those manufacturers who wish to retain a future will be like, we can be sure it will look and ‘natural’ image. taste great.

Fruit has a colour palette of its own. Different For more information, fruits are associated with certain colours, for ENTER No: 0653 example, orange with mandarins. In fact, consumers

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HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

Em-i, US

Dwayne Madden, Loxton, Australia

54

Respite

Hannah Gleghorn, Addison, TX, US

Allergic Eater Allergen-free foods are now widely available, helping allergy sufferers enjoy vibrant meals without the pain of a reaction.

By Shahnawaz Abdul Hamid Any substance that causes an allergic reaction, from pollen to peanuts, is an allergen.

Although some substances are more common in causing these reactions, just about anything can be an allergen. The allergic reaction is triggered when the body’s immune system mistakes

a substance for a dangerous one, and as such, launches a fullscale attack, all the while causing untold damage on the body.

When found in foods, these allergens can cause a range of symptoms from the mild to the life threatening, from rashes or itching to difficulty in breathing

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For The

or the swelling of the throat.

Food allergies are known to affect children more than adults.

A study published in the journal Pediatrics, ‘The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States’ found that eight percent of children in the US have at least one food allergy, with the likelihood of food allergies among Asian and black children higher than that of white children.

The ‘Deadly’ Eight It is therefore unsurprising that food regulations in several countries today stipulate that manufacturers need to indicate clearly via labels if their foods contain a certain type of allergen.

Although allergenic foods vary according to the source of the data (sesame allergies are apparently more common in China and Japan than they are

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

Some of these foods can be easily avoided, without causing so much as a dent in the lifestyle of the allergic eater. Others may require more adept manoeuvring at the supermarket, if one is to stave off a reaction. For instance, milk is commonly used to manufacture foods such as cheese, yoghurt and butter. Being allergic to milk would usually mean being allergic to these food products as well.

Gluten Allergies In the food manufacturing sector, particularly the confectionery industry, such allergies threaten to derail companies’ efforts to do business. Marketing drives can be dampened as more people modify their diets to stop the consumption of milk, eggs and other common allergens.

Perhaps no allergen is more dreaded in the confectionery industry than gluten, a special

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type of protein in many grains such as rye, wheat and barley. It is commonly found in various types of bread, pastry and cereal. Not all grains contain gluten though, notably millet, wild rice, oats and quinoa.

Gluten gives dough its elasticity and helps it to rise during baking by storing the gases that are released during fermentation.

When baked, gluten, together with starch, helps bread maintain its shape.

Besides being extensively used in the confectionery industry, gluten’s absorbent and chewy quality makes it ideal for use in the production of mock meats. It can also be used as a stabilising agent in ketchup and ice cream.

People with gluten allergies or intolerances are usually diagnosed as having coeliac disease. Coeliac disease, which is the inflammation of the small intestine, causes symptoms such as fatigue, constipation and nausea. Preventing a reaction usually involves embracing a gluten-free diet.

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in the US), generally, eight foods have been identified as being highly allergenic. They are:

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Kokusnuss, Freigestellt

include spelt and quinoa, which are now being used in lactosefree, gluten-free beverages.

It is important to note that gluten-free formulations may still contain proteins such as albumins and globulins found in other wheat. These formulations, though suitable for those with gluten allergies, may not be consumed by those with wheat allergies.

The market for ‘free-from’ foods such as gluten, wheat and dairy-free, grew 329 percent since the start of the millennium.

Maciej Pawlik, Poland

products, also known as ‘freefrom’ foods. These foods are made without certain common allergenic ingredients, such as milk or eggs. With this, consumers with allergies can continue enjoying their favourite snacks, without the risk of suffering any symptoms.

In recent years, the market for such foods has grown, with even multinationals getting into what was once a niche sector. Market research company, Mintel, said that the market for ‘free-from’ foods such as gluten, wheat and dairy-free, grew 329 percent since the start of the millennium.

This trend is perhaps due to the growing awareness on the presence of such allergies, resulting in educated consumers being more mindful in their food choices at the supermarket. Even those who do not suffer from any allergies may prefer these allergen-free alternatives, which may be seen as healthier.

How do ‘free-from’ foods work? In most cases, this is done through the replacement of the allergen with an ingredient that very few people are allergic to.

Such an ingredient is defined as hypoallergenic.

Coconut is an example of a hypoallergenic ingredient that is increasingly used in the production of allergen-free foods.

Other hypoallergenic ingredients

For some milk products, the substitution of milk proteins and protein fragments with amino acid-based formulas (AAF) helps to prevent any allergic reactions from occurring. Given that amino acids are the building blocks of protein, infants who consume this AAF milk are still able to meet their required protein intake.

Today’s allergen-free foods come in clear packaging, which indicate what the foods do not

contain. Needless to say, these claims are important in helping consumers make more informed choices. However, such claims have to be based on specific, rigorous controls that the food manufacturer abides by.

Cross-Contamination Nevertheless, allergen-free foods can still result in allergic reactions if they have been affected by c ro s s - c o n t a m i n a t i o n . T h i s

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refers to cases where traces of a l l e rg e n s a re a c c i d e n t a l l y introduced into the supposed allergen-free food, either during the manufacturing process, transportation or storage.

In the case of gluten, crosscontamination can occur even before the ingredients reach the manufacturing plant. This is usually the result of wheat being grown next to the gluten-free grain on the fields. Having these two types of grains transported by the same trucks from the field can also lead to crosscontamination.

Allergen cross-contamination can be avoided by taking several precautionary measures. Firstly, all staff tasked in the handling and preparation of food should be made aware of the situations where cross-contamination can occur so that they can prevent them. They should also be trained on the necessary steps that need to be taken in the event of cross-contamination.

Next, the manufacturing plant can be designed to prevent any possible cross-contamination of ingredients. This may involve re l o c a t i n g a n y p ro c e s s e s involving allergenic ingredients or implementing a workplace organisation methodology to ensure cleanliness. Allergenic raw materials should be stored away from the manufacturing process.

Periodically, equipment used in the manufacturing of food need to be disassembled and scrubbed down. This will ensure hard-toclean areas are free from allergen residues. Although this practice might seem drastic, it’s important to note that the slightest amount of allergen, such as nuts, can cause severe allergic reactions.

Food manufacturers also need to source their ingredients from the right suppliers. In

the case of gluten-free food manufacturers, finding grains from a knowledgeable supplier who does not allow wheat to be grown on his field is crucial.

Despite the best efforts of the manufacturer, there may be instances where crosscontamination is unavoidable. In such a scenario, food products need to be packaged with advisory labelling. This type of labelling,

Ensuring proper labelling, inventing ‘free-from’ foods and taking steps to prevent crosscontamination are some of the steps that can be taken by food manufacturers to retain consumer confidence in their products.

usually in the form ‘may contain X’ with X being the allergen, alerts those with allergies to be careful when consuming the product.

However, such advisor y labelling should only be affixed to the product when there has been a real risk of cross-contamination.

This ensures it will not be used too often, thus being taken lightly by the consumer or simply as a form of ‘insurance’ for the manufacturer.

Retaining Consumer Confidence As consumers become more

aware of their allergies and accompanying symptoms, food manufacturers will have to step up to the plate in continuing to provide viable alternatives.

Ensuring proper labelling, inventing ‘free-from’ foods and taking steps to prevent crosscontamination are some of the steps that can be taken by food manufacturers to retain consumer confidence in their products.

In addition, governments will need to monitor the growing allergen-free market, laying regulations for manufacturers to follow. This will help in ensuring that manufacturers who claim their products are free from certain allergens abide by stringent quality measures.

Ultimately, the provision of ‘free-from’ foods, coupled with the prevalence of clear information on labels and packages, should make choosing what to eat a less daunting affair for allergen sufferers.

For more information, ENTER No: 0660

Enquiry Number

2844

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: s t n a d i x O i Ant

Maria Kaloudi, Athens, Greece

r o F t Thirs s s e n l l We The targeted nature of carotenoids’ benefits suggests a strategy for designing ‘personalised wellness’ beverages that address a variety of health conditions.

By Kimberly J Decker, for Lycored T h e s e are great days for functional beverages. According to UK-based beverage consultancy Zenith International, global use of functional ingredients in beverages grew three percent in 2008, boosting consumption to 26.5 billion ltr and sales to E64 billion (US$91.6 billion).

International economic downturn notwithstanding, the growth shows no sign of slowing: If the predictions hold, worldwide demand for functionally enhanced beverages could hit 35 billion ltr by 2013.

However, functionality alone would not be good enough. As wellness drinks go mainstream, beverage manufacturers have to work harder to stand out in an increasingly crowded category.

The good news is that science

continues to uncover links between carotenoid consumption and wellness, giving beverage manufacturers fresh strategies for quenching consumers’ thirst for functional beverages.

A convergence of factors, from demographic shifts to health concerns, has put the spotlight on wellness drinks. On convenience alone, beverages beat meals, and even many snacks, as a quick, cost-effective option.

Focus Asia Younger consumers are another power ful constituency for functional beverages, especially in the dynamic economies of Asia and the Pacific. Ironically, these ‘emerging’ markets have supported a well-developed functional beverage sector for

decades, hosting a selection that dwarfs what can be found in more mature Western markets.

Asia helped grow the functional beverage sector by 30 percent in 2008, according to Zenith research, putting pressure on manufacturers to step up their game to keep pace in a busy beverage space.

The Antioxidant Edge One way to do so is to explore the benefits of antioxidants.

Euromonitor estimates the global antioxidant market at north of E8.8 billion in 2009 — a year that saw the addition of 2,057 antioxidant food and drink products

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Heart Of The Matter The targeted nature of carote-

noids’ benefits suggests a strategy for designing ‘personalised wellness’ beverages that address a variety of health conditions.

Consider the high cholesterol and blood pressure associated with heart disease.

David Djerassi, wellness and nutricosmetic expert, says that studies conducted with carotenoids in combination with vitamin E have shown synergistic SP Veres, Auckland, New Zealand

to the Mintel Global New Products Database (GNPD).

What explains the popularity? Quite simply, antioxidants bolster a b e v e r a g e ’s f u n c t i o n a l bona fides. They protect cells from damage caused by free radicals that form when smoke, pollution, ultraviolet radiation or other environmental assaults Lycopene, which gives tomatoes and waterdestabilise normally harm- melons their red hue. less molecules. These destabilised molecules become problems, and the ravages reactive oxygen species, or ROS, of aging. that attack DNA and potentially The antioxidant umbrella trigger heart disease, vision e n c o m p a s s e s v i t a m i n s , minerals, polyphenolic compounds, and carotenoids, as well. Carotenoids are the natural pigments responsible for many of the bright colours in fruits and vegetables. And just as it protects their source plants from oxidation, they act as antioxidants in those of us who consume them, too.

Among the most studied carotenoids is beta carotene, a yellow-orange pigment that serves as a precursor to vitamin A, which itself works with vitamins C and E to protect against cardiovascular disease.

Another valuable carotenoid is lycopene, which gives tomatoes and watermelons their red hue.

The most prominent carotenoid in human plasma, lycopene has proven effective at stemming the LDL oxidation that leads to heart disease. As for the yellow colour of corn, egg yolks, and marigold petals, it is primarily the product of lutein, a carotenoid that in humans concentrates in the macular region of the retina, where it protects against oxidative damage.

Rositsa Maslarska, Sofia, Bulgaria

61

The yellow colour of egg yolk is the product of lutein.

effects in inhibiting LDL oxidation.

This arrests the progression of the atherosclerosis that can lead to cardiovascular disorders, including heart attacks.

Researchers in one study found that a combination of lycopene and the carotenoids phytoene and phytofluene reduced LDL oxidation by 85 percent to 90 percent. By contrast, when lycopene preparations lacking phytoene and phytofluene underwent study, the reduction in LDL oxidation they produced was considerably less impressive.

Looking Good The benefits of supplementing with broad-based formulations apply to skin health, as well.

Repetitive exposure to oxidising ultraviolet rays causes the formation of sunburn cells and irreversible dermal damage, while also compounding the effects of aging and possibly leading to skin cancer.

A 2009 study conducted at

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the Dermatology Consulting Institute of High Point, US, looked at the effects of daily oral supplementation with a tomato extract containing a broad range of carotenoids — including 10 percent of lycopene — against a soybean oil placebo.

Following 10 weeks of treatment and subsequent exposure to two MEDs of UVB and UVA radiation, subjects’ skin biopsies revealed a threefold reduction in sunburn cells in the lycopene group compared to that receiving the placebo.

The Body’s Best Defense Skin condition can reflect a body’s immune status, as the epidermis contains cells critical to the immune response. Depletion of these Langerhans cells, as they are called, whether from age, UV exposure, or other assaults, can weaken cutaneous immune function.

Again, researchers at the Dermatology Consulting Institute put a broad-based lycopene blend to the test against a placebo in protecting Langerhans cells from UV radiation. Following 10 weeks

Wellness beverages provide a dynamic medium for ingredient interaction.

Similarly, researchers at the Institute of Experimental Dermatology of Witten/Herdecke found that after 12 weeks of oral supplementation with an antioxidant mix of lycopene, lutein, beta-carotene, alpha tocopherol, and selenium, skin density and thickness increased seven percent and 14 percent, respectively, compared to a density gain of 0.3 percent and thickness loss of 1.4 percent in the placebo group.

Comparatively greater decreases in scaling and roughness were also found in the antioxidant group relative to the subjects receiving the placebo.

of supplementation and exposure to two MEDs of UVB and UVA radiation, skin biopsies from subjects showed a higher number of surviving Langerhans cells in subjects from the lycopene group than in those given the placebo.

A Clear View Finally, the carotenoids lutein, astaxanthin, and zeaxanthin show promise for those interested in preventing vision disorders.

By intercepting specific wavelengths of light — in particular, those in the blue range of the visible spectrum.

High concentrations of lutein and zeaxanthin in the macula

— an oval-shaped spot located near the centre of the retina — absorb this light and, in so doing, protect underlying structures from the light-induced oxidation believed to contribute to agerelated macular degeneration.

Age-related macular degeneration, or AMD, is a vision impairment that affects millions and leads to blurred vision, central vision loss, and eventual blindness.

Epidemiological studies show a correlation between high intakes of lutein and zeaxanthin and reduced risk for macular degeneration. In an effort better to elucidate these links, the AgeRelated Eye Disease Study 2, or AREDS2, is an ongoing clinical trial designed to evaluate the effects of lutein and zeaxanthin supplementation on the disease.

Putting Carotenoids To Work Current findings from AREDS2 and other studies recommend consuming at least six mg of lutein and zeaxanthin daily to decrease the risk of AMD and reap the carotenoids’ other benefits. But even savvy eaters may struggle to get that much from food alone.

A functional beverage might be just what they need to push their intakes.

Carotenoid ingredients make it easier for manufacturers to design such beverages. They key to success lies in choosing the right ones to work with. If p ro p e r l y d e s i g n e d , t h e s e ingredients also eliminate another challenge to formulating with carotenoids, either as antioxidant or as natural colorants.

Andrew Kendrick, inter national technical development manager, explains: “Both the colour of carotenoids and their antioxidant capabilities are results of their conjugated double-bond structure.” As the

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optimal shelf life. Conveniently, carotenoids suit themselves to both shelf-stable and refrigerated beverages.

Exposure to oxygen can deplete a carotenoid’s antioxidant function, but not so much that standard protection methods, like including ascorbic acid in the beverage formulation, would not suffice to keep things stable.

That said, Mr Kendrick gives a strategically formulated carotenoid beverage a shelf life of nine to 12 months. But with interest in the products so high, chances are good that consumers will have quenched their thirst and cleared the shelves long before that point.

For more information, ENTER No: 0670

2887

interaction, and carotenoids are not immune. When interactions occur, they may cause the carotenoid formulation to break down and form an oily ring in the bottle or settle at its base as sediment.

“This type of problem can be overcome by working closely with your carotenoid supplier to choose the right ingredient and strategise elements of production like order of ingredient addition,” he says.

However, interactions between carotenoids and pro-oxidant minerals are tougher to solve.

Mr Kendrick explains that the functionality of the carotenoid degrades as it oxidises, but by choosing an appropriate form of the mineral for the application, the problem can be minimised.

Then, they can shift attention to tailoring storage conditions to

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structure leaves carotenoids vulnerable to oxidation themselves, “strategies developed for colour preservation will also preserve the carotenoids’ antioxidant capacity.”

Carotenoids are relatively impervious to pH fluctuations, setting them apart from natural colourants like anthocyanins, which change shade with pH, and carmine, which precipitates under acid conditions.

Carotenoids are also relatively heat-stable. However, as the high temperatures of retort, hotfill, UHT, or other operations can stress the ingredients, Mr Kendrick says that “Any process changes that minimise heat a b u s e w i l l h e l p p re s e r v e carotenoid functionality.”

Wellness beverages provide a dynamic medium for ingredient

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The

Delicate Business Of Dough for baked goods of quality, besides providing the right temperature moisture, is to treat the dough gently along the entire production chain. and nowhere is this more important than in the climactic conditions of Southeast asia. By Dieter Wolf, marketing director, fritsch

PREREQUISITE to any method of gentle dough-treatment is the almost complete avoidance of work steps that involve pressing, jamming or stretching the dough.

Such forces not only significantly reduce the dough’s gas-retention capacity; they damage the consistent inner structure of the dough that is important for superior baking results.

Tension applied to this delicate balance too often result in unpredictable deformations of the dough pieces. The trend in the design and manufacture of modern baking systems, therefore, is toward the production of uniform dough-sheets that permit the careful cutting and forming of the individual dough pieces.

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

Dough Sheeting Machine Laminated dough is used to produce Danish or puffed pastry variety for croissants. A dough sheeting unit is the first step, one that laminates the dough and creates the product-specific dough-fat layering by means of repeated folding and sheeting quickly and easily.

Dough Sheet Production The heart of the system is the dough sheet production unit.

This is where the dough is formed into a continuous sheet, from which dough pieces are then cut and formed. Normally the freshly laminated dough blocks are then

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Whatever the configuration, the goal is always the same: to treat the dough as gently as possible all along the production process, to produce a dough sheet that is as free from tension as possible, with a surface as uniform, smooth and homogeneous as possible while preserving its pore structure and basis weight.

To this end, a layer of roll-in fat is applied to a dough plate, which is then in a number of steps folded again and again, and then rolled out once more.

A modern computer control system monitors and regulates all of the important parameters: beginning dough thickness, end dough thickness, desired dough width as well as the number and order of the dough sheeting steps. The operator need do nothing more than lay the dough on the belt. The computer control unit does the rest automatically, dependably and with the same good results.

Standard in these control units are complete programs for all types of dough and their different reduction degrees. The operator can change the programs both temporarily and permanently, and even add new programs, if desired. So-called ‘special dough sheeting reduction curves’ are available for individual settings.

The operator can also link a variety of partial programs together. For example, first sheeting the dough plate, then applying the roll-in fat and immediately thereafter starting the next partial program (like ‘Laminate puff pastry dough’).

The dough-sheeting machine can of course be combined, if necessary, with a flour duster or a likewise fully automatic dough spooling unit. It can easily handle dough blocks of up to around 20 kg and can work up to 300 kg in one hour.

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This method is well-suited for almost all types of baked goods and – in as much as the right technology is implemented – for practically every dough type as well, from the highly-structured Danish, puff pastry variety and the typically soft types used for artisan bread products to the specifically thin dough used for the production of ‘samosas’, for example.

The following describes three individual and yet finely meshed components that together are capable of producing the vast majority of modern baked goods both quickly and efficiently.

Of course, depending on output and the desired type of baked goods, the system components can be configured individually or combined with other modules.

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may be in the dough. Next in line is the calibrating head. This lends the dough sheet its required thickness — both consistently and with a view toward maintaining its structure.

This is precision work that necessitates (for pastry and Danish dough types, for example) reduction degrees of up to 1:2.

And for that special baked good that combines razor-thin premium quality with perfect

shingle stacked and placed on the belt.

Other dough types, especially the soft dough required for popular artisan breads like ciabatta, baguettes or whole grain rolls, can be placed immediately into a container, or what is even more comfortable, onto a dough sheeting unit equipped (or not equipped) with a portioner.

The first step is to gently reduce the dough thickness. For this, a so-called ‘satellite head’ is implemented that sheets the dough gently so that the structure of the dough is always preserved.

This satellite head can handle reduction degrees of up to 1:6, making it possible to reduce the dough to one sixth of its original size in one go. At this point a special cross roller unit is employed in order to give the dough the right width, and to release whatever tension there

The dough-sheeting machine can of course be combined, if necessary, with a flour duster or a likewise fully automatic dough spooling unit.

lift, you can integrate a second calibrating head. Afterwards, if necessary, a cutting roller can be added — an especially good choice for working soft dough types because it cuts the dough sheet into long strips and, in doing so, there would no need for a cutting frame.

Multifunctional System A third component is now added

to the line. This multifunctional system, like the two before it, also goes easy on the dough, producing a dough sheet from which a wide variety of baked goods can be made: pastr y products, for example, or bread and rolls, wrapped products l i k e h o rn s a n d c ro i s s a n t s (whether plain or filled) and even tray cakes.

The system combines into one production line the advan-

tages of an especially gentle punch and turn process (on only one level) with the wealth of forms made possible by an intelligent punch and cut technology. Due to its modular construction it can be configured and equipped with a variety of additional specialised attachments for virtually every imaginable baked product, range of baked products and operational process.

The dough sheet is then transferred from the dough sheet line without either pulling or jamming the dough.

If the dough has not been cut in

Where It All Comes Together

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Enquiry Number

2700

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

68

the previous phase, it can be cut here into strips in a double cutting frame with cutting rollers.

Also possible here are decorative or docking rollers for perforating the dough pieces with precision-formed stainlesssteel pens. A moisturising unit can be placed here or at any other appropriate place in production process.

Depending on the desired product, a variety of other process

the dough sheet, the cutting plate and the guillotine cutoff attachment move along synchronously. In this way, the clean cut dough piece remains inherently stable in structure and form, unharmed by any stretching or jamming forces — all of which

True, modern coating technology makes it possible to treat the dough more gently, but there is yet another important advantage: release agents are, in most cases, rendered unnecessary.

steps are possible here. Special strewing units can handle any kind of strewing material, from fine-grained poppy seed to sticky raisins and the chunky stuff. For filled products, there are special systems that allow the operator to choose between runny, creamy, chunky or stringy fillings.

The heart and soul of the system is the cutting unit. It is here that the dough, still in the form of a belt, is divided into separate dough pieces. The simplest case would be to place a guillotine cut-off attachment here for straight cuts.

During the cutting operation,

protects the conveyor belt as well.

The guillotine cut-off attachment is positioned in such a way that even high products can be cut both safely and forcefully. A traying unit that positions the dough correctly on the baking sheets will also mean less work in the bakery.

Next in line is one of the specialised coiling units designed for this system type — the choice of course dependent on the product type, filled or plain, contoured or rounded, etc.

The line can handle the entire range of dough types necessary for the production of modernd a y b a k e d p ro d u c t s l i k e special bread, bread and yeast rolls, Danish, puffed and short pastries, and even scones and baked goods like muffins that call for carefully measured applications of the dough.

Technology For Natural Foods If the desired result at the end of the machining process is a baked good of solid character and near perfection, then treating the dough as gently as possible is an absolute must.

Dough preserves its specific gasretention capacity and its pore structure only if over the course of its subjection to machine processes it undergoes only the slightest mechanical stress.

This is especially true when the dough is processed as naturally as possible, that is to say, without the help of baking additives and, in the best case, with absolutely no release agents.

True, modern coating technology makes it possible to treat the dough more gently, but there is yet another important advantage: release agents are, in most cases, rendered unnecessary.

All in all, modern technology allows us to reconcile three apparently contradictory demands in the bakery: effective rationalisation by means of increased broad-based automation of the production process; individual, full-character baked goods resulting from consistently gentle treatment of mostly natural dough; and high output rates together with much flexibility in product range design.

For more information, ENTER No: 0680

Enquiry Number

2501

FEATURES

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

70

Exclusive:

An Insight On Asia APFI caught up with Frank Goovaerts, MD of Purac Asia Pacific, to find out more about his thoughts on the food industry and his plans for the region. By Tjut Rostina WITH over 70 percent of its global turnover in the food ingredients business, Purac, a subsidiary of CSM, is focused on two aspects of the business; the use of lactic acid and its derivatives for food preservation, and food nutrition and taste.

Mr Goovaerts says: “It is about fortification and acidification, and these are important influences on particular taste developments within the end product formulations.”

Having achieved a turnover of 3 billion (US$4.3 billion) globally in 2010, the company expects continued growth of 10-20 percent for Asia this year.

APFI caught up with Mr Goovaerts to find out more about his thoughts on the Asia Pacific food industry and his plans for the region.

What are your plans to grow the business in this region?

I joined the company about a year ago in May 2010. When you look at the global picture on food in multinational companies, there is significant growth expectation from Asia. In the last three years, our annual growth rate in Asia has been at 10-20 percent.

When you look at food, the company’s important markets are Korea, China, Indonesia, Philippines, and Thailand. Now, in addition to that we have a strong position in Australia and New Zealand (NZ).

The reason why I keep them separate is because the market dynamic is similar to Europe.

For Australia and NZ, it is relatively easy to copy what we are doing in Europe. However, in Asia, when it comes to preservation and taste, specifically the taste perception, it is completely different due to the palate. As such, we have an application lab here where we localise and learn more about the taste perceptions in this region, and then presenting it to the rest of the world.

Recently, the growth in Indonesia, Philippines and Thailand is significantly higher.

China is obviously very important, and given its impact on the world, we have strengthened our position in China. For now, the country has 20 percent of the Asia Pacific market, driven by food preservation and fortification.

Our position in India is relatively new and we want to be prepared to take advantage of it when the dynamics of the food industry change. Today, a large portion of consumption is still at home, so there is not a lot of processed food. However, this trend is about to change with an increase in the middle class, families with dual income, higher salaries and those pressed for time. As you can see, the convenience and processed food industry in India is growing.

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SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

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How much growth do you think this would contribute to the company?

Well, it varies from country to country. In Asia, the

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What are the upcoming trends in the food ingredients sector?

The trends in the countries within Asia itself can be quite different. But of course, like all countries in the world, people are becoming more conscious of what they eat. For countries with big cities like China, Singapore, Thailand, and Indonesia, the quality of food and requirements are increasing.

There are also trends in fat and sodium reduction.

An important aspect of salt is flavour enhancement.

This is an area that we are working on, and we have a solution that can enhance the flavour in a similar way as salt.

In doing so, the amount of salt used in foods can be reduced.

This is especially important in Asian cuisine; for example, we can make soy sauce that uses less sodium, and make it less unhealthy.

Another aspect that food producers are looking at is to make their foods more natural, moving from synthetic colouring to natural colouring. People are making their choices by looking at labels and the E numbers, and that is important because everything produced by us is natural.

In short, the three areas to look out for are health, natural ingredients and nutrition.

trends are not growing at the same speed as Europe and US. But then you have particular areas, where in the short term, will have a bigger benefit for us than other countries.

For example, in Singapore, people are very health conscious and are much more peculiar about what they eat than in Malaysia, Thailand, Indonesia or the Philippines. And that has to do with the people’s level of income.

Trends are also driven by the regulations. In certain countries, synthetic preservatives are no longer allowed, and the guideline differs from country to country. So you see, with respect to health, the regulations are enforced or enhanced by localisation. For example in Australia, there are government initiatives to encourage people to lower their salt consumption.

In Europe, there are enhancement programmes to create awareness around eating differently to enhance health. Whereas in countries like Philippines, India and Indonesia, their priority is focused on overcoming hunger.

Enquiry Number

What are the biggest challenges today and what are you doing to cope with these challenges?

One of the biggest challenges in Asia is the vast region. As such, managing the large distribution network can be challenging.

The difficulty of managing distributors is understanding the level of importance the company has in the distributor’s product portfolio. This translates into how much effort a distributor would put in for the company’s technology against other principles.

And of course, if you were an important part of the distributor’s turnover, they will give you more attention. That leads to conflict areas, and is part of the complex management of a distribution network.

Fortunately, we have long-term relationships with most distributors in Asia.

Secondly, the big competition is China, where pricing is very competitive. As we are in the highvalue segment, there is a significant difference in product quality. If you would look at the products and did an analysis, you would realise the difference in quality. So, we do not compete on a price level.

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2011

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Review

w i Ne Expo l ngha Sha rnationa Inte tre hina Cen nghai, C5, 2011 Sha 13 to 1 July

ProPak China

Preview

Japan Pack 2011

ht 1 Sig 201 Big pan 21, o a o y t J Tokkyo, r 18 To tobe c O

THE Japan International Packaging Machinery Show 2011, also known as Japan Pack, will take place from October 18 to 21, this year. The venue of the event

THE 17th edition of ProPak China and the 4th edition of China BevTek took place from July 12 to 15 at the Shanghai New International Expo Centre, Shanghai, China.

The conclusion of the trade fairs for processing, packaging and liquid technology saw 603 participating companies. There were 15,944 trade visitors over three days. The event also featured country pavilions from Germany, Japan, Korea, UK, US and Taiwan.

Exhibitors displayed a range of processing and packaging technology for all industries from food, beverages, dairy, confectionary/snacks, cosmetics, pharmaceuticals, FMCG goods t h ro u g h t o p a c k a g i n g f o r electronics, auto components

is Japan’s Tokyo Big Sight, Tokyo International Exhibition Center, with an area of 17,000 sq m.

The purpose of the exhibition is to showcase various packaging sectors, such as machinery, materials, material converting machiner y, food processing machinery, and other related machinery. The features include technology from Japan and overseas. The aim of the event is to contribute to the streamlining of the industry and improving the lives of citizens, to promote trade, and to assist in the development of the industry.

At the event, visitors can view the entire food production process, from foodstuff manufacturing (mixing, kneading, molding, baking, steaming, and cutting) to packaginging (weighing, counting, filling, cartoning, overwrapping, sealing, affixing

EXHIBITION & EVENTS

SEPTEMBER 2011 ASIA PACIFIC FOOD INDUSTRY

73

Tokyo Big Sight Tokyo, Japan October 18-21, 2011 ______________________ Enquiry No: 0691

from July 18 - 20, 2012.

Shanghai New International Expo Centre Shanghai, China July 13 to 15, 2011 ______________________ Enquiry No: 0690

2897

labels, box loading, strapping, testing, printing, case loading, and transport).

Over 300 exhibitors are expected at the show, a number t h a t m a t c h e s l a s t y e a r ’s participation. In the last edition, the event saw approximately 90,000 visitors, with 2,500 from overseas.

The show will also feature seminars and conferences. The ‘Japan Pack Awards 2011’, is scheduled to take place during the event, and is specially catered for products by exhibitors participating in the show. In the previous show, 80 products were nominated and 50 won an award after screening.

15,944 visitors that attended this year, 41 percent came from outside Shanghai, other Chinese cities and from overseas.

The exhibitions is scheduled for a return to Shanghai, China,

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and industrial product manufacturing generally.

While exhibitors at China BevTek, the specialist show for liquid processing and packaging technology, displayed machinery specifically for brewing and beverage manufacturers. Margaret Zhang, deputy GM for the show organiser, China International Exhibitions, said: “Our initial visitor analysis shows that visitors came from over 65 different industries, many seeking energy efficient and labour saving technology.”

The growth of the Chinese and Asian economy is fuelling increased demand for packaged products is reflected by the increased numbers of investors, factory managers and engineers attending the events. Of the total

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FIC — The

Great Trade Show on Food Additives and Ingredients in Asia

Food Ingredients China 2012 Date: March 28-30, 2012 Venue: Shanghai World Expo Exhibition & Convention Center No. 850 Bocheng Rd., Shanghai

FIC 2012

N ew Venue

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Review of FIC 2011: Total Space: 58000 m2 Number of Exhibitors: 1102 companies from 27 countries and regions Number of Professional Visitors: 82920 from all over the World Evaluation: 97% of visitors are satisfied with FIC 2011

For more information, please visit

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Enquiry Number

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Organized by: China Food Additives & Ingredients Association China Food Additives Journal

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Rm. 1402, Tower 3, Vantone, No. 6A, Chaoyangmenwai St., Beijing 100020, China Tel: +86-10-5979 5833 Fax:+ 86-10-5907 1335, 5907 1336 E-mail: cfaa1990@yahoo.com.cn

Tel: ++86-10-6839 6330, 6839 6468

22B, Fuwai Dajie, Beijing 100833, China Fax: ++86-10-6839 6422 E-mail: ccpitsli@public3.bta.net.cn

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calendar of events 2011 September 15 – 17: Snack Asia/China Snack Food 2011 China National Convention Center Beijing, China ESA and CFNA E-mail: info@snackfoodex.com Web: www.snackfoodex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: Food Hotel Malaysia Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: propak malaysia Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.propak.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: Food Processing & Packaging Asia Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: www.fppasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: Fi Asia Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info-th@ubm.com Web: ingredientsnetwork.com/Asia-Thailand

5 – 7: Hi Japan / S-tec Japan Tokyo Big Sight Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo-jp@ubm.com Web: www.ubmjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

8 – 12: Anuga Koelnmesse Cologne, Germany Koelnmesse Gmbh E-mail: anuga@koelnmesse.de Web: www.ubmjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 21: Japan Pack 2011 Tokyo Big Sight Exhibition Center Tokyo, Japan Japan Packaging Machinery Manufacturers Association Web: www.japanpack.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 24: China Xiamen Tea Fair Xiamen International Conference & Exhibition Center Xiamen, China Xiamen Jinhongxin Exhibition E-mail: info@teafair.com.cn Web: www.teafair.com.cn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: Sweet & SnackTec Middle East Dubai International Convention & Exhibition Centre Dubai, UAE Koelnmesse Web: www.sweetsnacktecmiddleeast.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – Oct 2: Interfood/AllPack Indonesia Jakarta International Expo – Kemayoran Jakarta, Indonesia Kristamedia E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 3 – 4: Fi India Bombay Exhibition Centre Mumbai, India UBM Media E-mail: bipin.sinha@ubm.com Web: fiindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 10 – 13: Kaohsiung Food Show The Modern Multi-Functional Gymnasium (Kaohsiung Arena) Kaohsiung City, Taiwan Taiwan External Trade Development Council E-mail: foodkh@taitra.org.tw Web: http://www.foodkh.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 - 18: ANNAPOORNA – World of Food India Bombay Exhibition Centre Mumbai, India Koelnmesse E-mail: info@koelnmesse.de Web: www.worldoffoodindia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

16 – 19: ProPak Indonesia 2011 Jakarta International Expo – Kemayoran Jakarta, Indonesia Pamerindo Indonesia E-mail: info@pamerindo.com Web: www.pamerindo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: SIAL Middle east Abu Dhabi National Exhibition Centre (ADNEC) Abu Dhabi, UAE Turret Media E-mail: info@sialme.com Web: www.sialme.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: Vietbrew Saigon Exhibition & Conference Center Ho Chi Minh City, Vietnam AMB Exhibitions Vietnam Beer-Alcohol-Beverage Association E-mail: support@ambexpo.com Web: www.vietbrew.merebo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – Dec 1: Food ingredients Europe & Natural Ingredients 2011 Paris Nord Villepinte Paris, France UBM E-mail: Fieurope@ubm.com Web: www.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

December 8 – 10: Shanghai International Frozen & Refrigerated Food Exposition Shanghai Everbright Convention & Exhibition Center Shanghai, China Shanghai Gehua Exhibition Service E-mail: yeeher@yeeher.com Web: www.ffb2b.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

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We look forward to your feedback at www.newtrition.com