ISSUE NO.2 www.ipriasia.com
Mintel Announces Global Food and Drinks Trends for 2021 The Impact of COVID-19 on Logistics Driving the market for plant-based meat with PolyCool 1000
DIGITAL ISSUE NO.02 : Apr 2021
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SENSE THE DIFFERENCE
WE ARE AT HOME EVERYWHERE IN THE WORLD Experts at home and everywhere in the world, who are passionate about food and nutrition, fully equipped application and development centers as well as capabilities and excellent service: that is Brenntag Food & Nutrition. Brenntag Food & Nutrition is perfectly positioned to cater to its business partners on a local level. Thanks to our strong local infrastructure in 73 countries, we are engrained in the local cultures and business. You will benefit from this extensive market, industry and product know-how, including our understanding of regulations, policies, challenges and developments. Brenntag Food & Nutrition offers unparalleled technical services. Through our 28 food & nutrition application and development centers all over the world, we create tailor-made food formulations, no matter how small or large our partners’ needs. You will get smart solutions and innovative approaches that strike the right balance – from a product’s taste and texture to its appearance and shelf life. www.brenntag.com/food-nutrition Brenntag Ingredients (Thailand) Public Company Limited 1168/98-100 Lumpini Tower, 33rd Fl. Rama IV Rd., Thungmahamek, Sathorn Bangkok 10120, Thailand Phone: +66 2 689 5999 info-thai@brenntag-asia.com
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EDITOR’S NOTE
ADDRESS IPRI Co.,Ltd. 58/2 Soi Phrom Sri, Sukhumvit Rd., Khlong Tun Nuea, Wattana, Bangkok 10110 Thailand Tel: +66 (0) 2392 2011 Website: www.ipriasia.com MANAGEMENT Publisher Wannee Sananwatananont MEDIA DIRECTOR Laverne S.Taypin : lawant@ipriasia.com ADMINISTRATION / DIGITAL SUBSCRIPTION Rawiphan Promgam : rawiphan@ipriasia.com DIGITAL TEAM / PRODUCTION Wiratchada Sukkhathon : pure@ipriasia.com Watcharida Sukkhathon : preem@ipriasia.com
As the world faces challenges due to Covid-19, which has disrupted lifestyles of people regardless of their race or skin color, across the world. At the same time, the journey of digital technology with upcoming full speed of 5G network that provided people with fast and broad access to information, helping connecting people across borders become easily, increasing production efficiency in the manufacturing sectors and making the world a smaller place like one could never have imaging before. With this opportunity, we would like to introduce you the edition of AFB Digital Magazine, the digital publication for Food industrial sector covers food manufacturing technologies, food processing, ingredients, packaging, safety & quality, material handing and automation that you are now reading. With the modern technology, everyone in the industry could access latest manufacturing information instantly and with efficiency. It also allows you to access the information in digital format and you can easily forward and share the information to those that are relevant. I hope that our readers will benefit from Asia Food Beverage Thailand (AFB) Digital issue. We do welcome the latest development on new technologies that you would like to share, kindly send to us at editors@ipriasia.com We are more that happy to be the medium for sharing your news.
Lavene S.Taypin
DIGITAL ISSUE NO.02 : Apr 2021
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CONTENTS INGREDIENTS & CHEMICALS
PACKAGING ABB launches next generation cobots to un-lock automation for new sectors and first time users High-Quality In-Line Printing Now Available! We’re So Excited!
The Use of Botanical Extracts in Food and Beverage Ingredients
24-25
Life Cycle Assessment of Kerry’s Tastesense™ Sweet Quantifies Sugar’s Environmental Impact
26-27
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FOOD PROCESSING Mettler-Toledo’slatest ProdX™ software ushers in Industry 4.0 capabilities
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Successfully mastering highly complex production sequences with the House of Krones
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Not your typical bavarian brewery
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Mintel Announces Global Food and Drinks Trends for 2021
19-20
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The Impact of COVID-19 on Logistics
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SPECIAL ARTICLE :
SPECIAL ARTICLE : Driving the market for plant-base meat with PolyCool 1000
SUPPLY CHAIN & LOGISTICS
22-23
Dont’t let really hold you back!
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ASIA UPDATE UNITED CAPS Reports on Progress in Asian Markets and Status of New Dinnington Factory CEVA Logistics Opens its New Thailand Head Office
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September 1-3, 2021 EH 102-104, BITEC, Bangkok
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DIGITAL ISSUE NO.02 : Apr 2021
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PACKAGING By ABB
ABB launches next generation cobots to un-lock automation for new sectors and first time users ABB boosts YuMi® collaborative robot portfolio with GoFa™ and SWIFTI™ cobot families Eight out of ten workplaces say they will increase use of robots in the next decade, pandemic cited as catalyst for accelerating investment in automation ABB is expanding its collaborative robot (cobot) portfolio with the new GoFa™ and SWIFTI™ cobot families, offering higher payloads and speeds, to complement YuMi® and Single Arm YuMi® in ABB’s cobot line-up. These stronger, faster and more capable cobots will accelerate the company’s expansion in high-growth segments including electron-ics, healthcare, consumer goods, logistics and food and beverage, amongst others, meeting the growing demand for automation across multiple industries.
“Our new cobot portfolio is the most diverse on the market, offering the potential to transform workplaces and help our customers achieve new levels of operational performance and growth”, said Sami Atiya, President of ABB’s Ro-botics & Discrete Automation Business Area. “They are easy to use and configure and backed by our global network of on-call, on-line service experts to ensure that businesses of all sizes and new sectors of the economy, far beyond manufacturing, can embrace robots for the first time.”
GoFa™ and SWIFTI™ are intuitively designed so customers need not rely on in-house programming specialists. This will unlock industries that have low levels of automation, with customers able to operate their cobot within minutes of installation, straight out of the box, with no specialized training.
ABB’s cobot portfolio expansion is engineered to help existing and new robot users accelerate automation amid four key megatrends including individualized consumers, labor shortages, digitalization and uncertainty that are trans-forming business and driving automation into new sectors of the economy. The expansion follows the Business Area’s focus on high-growth segmentsthrough portfolio innovation, helping to drive profitable growth.
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Automation driving the future of manufacturing In a global survey1 of 1650 large and small businesses in Europe, the US and China, 84 percent of businesses said they will introduce or increase the use of robotics and automation in the next decade, while 85 per cent said the pandemic had been “game changing” for their business and industry, with COVID-19 a catalyst for accelerating investment in automation. Nearly half of businesses (43 percent) said they were looking to robotics to help them improve work-place health and safety, 51 percent said robotics could enhance social distancing and more than one-third (36 percent) were considering using robotic automation to improve the quality of work for their employees. More immediately, 78 percent of company CEOs and Managing Directors said recruiting and retaining staff for repetitive and ergonomi-cally challenging jobs is a challenge. Cobots are designed to operate in the presence of workers without the need for physical safety measures such as fences and to be very easy to use and install. In 2019, more than 22,000 new collaborative robots were deployed globally, up 19 percent compared to the
previous year2. The demand for collaborative robots is estimated to grow at a CAGR of 17 percent between 2020 and 20253 while the value of global cobot sales is expected to increase from an estimated $ ~0.7 billion in 2019 to $ ~1.4 bn by 20254. The global market for all industrial robots is projected to grow from $ ~45 billion in 2020 to $ ~58 billion by 2023 (CAGR of 9 percent)5.
GoFa™ and SWIFTI™ are engineered to help businesses automate processes to assist workers with tasks including material handling, machine tending, component assembly and packaging in manufacturing, medical laboratories, logistics hubs and warehouses, workshops, and small production facilities. “With this expansion, we are making cobots easier to use and deploy, with real-time support to help speed their adop-tion in businesses that may have not considered their use previously,” Atiya said. “Our experience is that the best performing operations harness people’s skills, alongside the potential of new technologies.” DIGITAL ISSUE NO.02 : Apr 2021
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PACKAGING By ABB
is estimated to grow at a CAGR of 17 percent between 2020 and 20253 while the value of global cobot sales is expected to increase from an estimated $ ~0.7 billion in 2019 to $ ~1.4 bn by 20254. The global market for all industrial robots is projected to grow from $ ~45 billion in 2020 to $ ~58 billion by 2023 (CAGR of 9 percent)5.
GoFa™ and SWIFTI™ are engineered to help businesses automate processes to assist workers with tasks including material handling, machine tending, component assembly and packaging in manufacturing, medical laboratories, logistics hubs and warehouses, workshops, and small production facilities. “With this expansion, we are making cobots easier to use and deploy, with real-time support to help speed their adop-tion in businesses that may have not considered their use previously,” Atiya said. “Our experience is that the best performing operations harness people’s skills, alongside the potential of new technologies.” Users comfortable with operating a tablet or smartphone will be able to program and re-program the
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new cobots with ease, using ABB’s fast set-up tools. Customers will also benefit from ABB’s global industry and application exper-tise, which has been developed from installing more than 500,000 robot solutions since 1974 and supported by ABB’s network of over 1,000 global partners. The new GoFa™ and SWIFTI™ cobot families build on the success of ABB’s YuMi family, which has been helping busi-nesses safely automate key tasks since YuMi, the world’s first truly collaborative robot, was launched in 2015. Today, ABB’s YuMi cobots are working alongside people in factories, workshops and laboratories all over the world, per-forming tasks from screwdriving and assembling electronics and electrical components, to making valves and USB sticks, and testing COVID-19 samples in laboratories. Every ABB cobot installation includes a start-up package that provides ABB Ability™ condition monitoring & diagnostics as well as a support hotline free for the first six months to access ABB’s expert technical assistance, which is offering support across all industry segments.
DIGITAL ISSUE NO.02 : Apr 2021
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PACKAGING PACKAGING By V-SHAPES V-SHAPES By
High-Quality In-Line Printing High-Quality In-Line Now Available! We’re So Excited!
Printing Now Available! We’re So Excited!
We have partnered with TrojanLabel®, an AstroNova Company, to integrate the TrojanLabel T2 high-volume digital inkjet press into our V-Shapes PRIME packaging machine! You can view a video showing how this works, and we hope you will share our excitement! We have partnered with TrjanLabel®, an AstroNova Company, to integrate the TrojanLabel high-volume digital inkjet This fully integrated in-lineT2 printing solution delivers press into our V-Shapes PRIME packaging machine! You high-quality 1600 dpi printing that does justice to any can viewand a video (https://youtu.be/kuv3QEPv4Cw.”) brand makes the manufacturing processshowing faster how this works, and we hope youare willno share our excitement! since preprints of substrates longer required!
This TrojanLabel fully integrated in-line printingwater-based solution delivers The T2 uses food-safe inks. high-quality 1600 dpi printing that does justice any When printing on the SIHL ARTYSIO flexible topto layer brand and makes the manufacturing process faster of our sachets, the inks dry immediately, so there’s no since preprints of to substrates longerthe required! slowdown in the up 2,100 perare hournosachets PRIME can deliver. The TrojanLabel T2 uses food-safe water-based inks. When printing on to theTrojanLabel SIHL ARTYSIO Special thanks go and flexible Memjet top overlayer the of our sachets, thecollaborative inks dry immediately, there’s no past year for their efforts and so high-quality slowdownand in the to 2,100 per hour sachets PRIME products toup SIHL for contributing their the in-depth can deliver. knowledge of substrates and coatings and how they interact with water-based inks from Memjet, whose Special thanks go toinTrojanLabel and Memjet over the printheads are used the TrojanLabel T2 digital inkjet past year for their collaborative efforts and high-quality printer. Sihl not only offers a special coating that works products and to inkjet SIHL for their in-depth with water-based inks,contributing but also a multifunctional knowledge of insubstrates and coatingsprintability and how with they top film that, addition to excellent interact with water-based inks from Memjet, whose aqueous inkjet, also has great sealing properties to printheads in the in TrojanLabel T2 digital inkjet provide the are bestused protection along the shelf life period printer. Sihl not only offers a special coating thatbeing works with barrier properties matched to the product with water-based inkjet inks, but also a multifunctional filled. Sihl offers films made for recycling. top film that, in addition to excellent printability with aqueous inkjet, also has great sealing properties to
Application image © by Sihl 10 ASIA FOOD BEVERAGE THAILAND 10 ASIA FOOD BEVERAGE THAILAND
with water-based inkjet inks, but also a multifunctional top film that, in addition to excellent printability with aqueous inkjet, also has great sealing properties to provide the best protection in along the shelf life period with barrier properties matched to the product being provide theoffers best protection along the shelf life period filled. Sihl films madeinfor recycling. with barrier properties matched to the product being filled. offers films made with for recycling. Even Sihl better, we’ve worked TOMRA, a designer of with water-based but solutions, also a multifunctional customized wasteinkjet streaminks, sorting who verified top film that, in addition to excellent with our sachets are accurately detectable asprintability 100% polyproaqueous inkjet, also has great sealing properties to pylene in the processing of industrial waste streams. provide the best in along thewaste shelf stream life period This means theyprotection can be sorted in the for with barrier properties matched to the product being further appropriate processing, providing sustainability filled. Sihl offers films made - an essential core value forfor us recycling. and for our customers.
We’re not stopping here. We’ve got lots of projects and Even better, worked in with a designer of launches in we’ve our planning theTOMRA, next several months customized waste stream sorting solutions, who verified that will keep this technology and our innovation rolling our sachets are accurately as 100% polyproforward, almost as fast as detectable our manufacturing lines roll pylene in theSoprocessing of industrial wastedefinitely streams. out sachets! be sure to stay tuned. There’s This they can be sorted in the waste stream for moremeans to come! further appropriate processing, providing sustainability -For anmore essential core value for us and for our customers. information : https:/newsroom.duomedia.com/blog-post We’re not stopping here. We’ve got lots of projects and -by-jesper-gustavsson-v-shapes-founding-partner/?_thumbnail_ launches id=18030 in our planning in the next several months that will keep this technology and our innovation rolling forward, almost as fast as our manufacturing lines roll out sachets! So be sure to stay tuned. There’s definitely more to come! Author: Jesper Gustavsson, V-Shapes Founding Partner For more information : : www.V-Shapes.com.
From roll to pallet using only one operator, the V-Shapes PRIME packaging line offers a highly productive vertically integraed solution that requires a relatively small physical footprint.
FOOD PROCESSING By METTLER TOLEDO
Mettler-Toledo’slatest ProdX™ software ushers in Industry 4.0 capabilities
Getting ready for digital food traceability: MettlerToledo releases new major software update (Version 2.4) of ProdX™ offering complete product inspection management, with enhanced security features, digital track and trace, automatic performance testing and real-time logging of test and compliance data Mettler-Toledo Product Inspection is giving food manufacturers critical assistance as they gear up for the food industry’s fast-approaching digital transformation, with the release of a new, significantly updated version of its ProdX™ product inspection management software. Based on Industry 4.0 principles of secure machine-tomachine communication, and in preparation for connectivity
to the latest data-protective Blockchain technology, ProdX™ delivers full digital track and trace and real time food safety compliance. Specific enhancements include: Security features, such as enhanced password rules to enforce the use of strong passwords which must be centrally verified by the software Security across firewalls, with enhanced Open Platform Communication Unified Architecture (OPC UA) encrypted machine-to-machine communication, in-cluding tags for performance test results, seamlessly shared with highend systems such as Enterprise Resource Planning (ERP) and Manufacturing Execution System (MES) DIGITAL ISSUE NO.02 : Apr 2021
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FOOD PROCESSING By METTLER TOLEDO
Automatically logged performance test data to fulfil food safety regulations Full support for batch changeovers which means that an individual product can be automatically traced via its unique serial number Fail-safe testing regime for product inspection, ensuring due diligence and compliant performance “Food manufacturers are under increasing pressure to satisfy stringent food safety rules and regulations. The growing need for continuous real-time monitoring of food safety compliance will force a cultural attitude change in how manufacturers implement food safety measures” said Peter Spring, Head of Product Development for ProdX™, Mettler-Toledo Product Inspection. “ProdX™ enables manufacturers to get ahead of these requirements and operate a cost-effective digital solution that provides real-time food compliance, digital traceability and full integrity of data, as well as complete product inspection management. The need for digital food track and traceability is coming – the latest version of our proprietary software ensures that manufacturers are ready for it right now”. Enhanced security features ensure that food manufacturers can demonstrate full accountability and transparency, with individual password control, centrally verified and linked to each machine operator or team leader’s role and access privileges. Data is automatically captured and is tamper-proof within ProdX™ 2.4, including metadata, i.e. when, who, where and what was inspected, guaranteeing the integrity of the data in the system. In this way, the new software exceeds the requirements of British Retail Consortium Global Standard (BRCGS) Food Safety Clause 6.3.3, which establishes global minimum legal, operational and testing standards for the operation of online checkweighers. ProdX™ is positioned to profoundly change the ways that food manufacturers manage food safety. Instead of manual data input and box ticking, measures such as regular compliance performance tests can be automated, and the results are logged digitally without human intervention. This fail-safe testing regime means that food manufacturers can prove, with the correct documentation, that their product inspection equipment has continued to meet compliant performance standards throughout production, at the batch level, or even individual item level. 12
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New regulations and standards on compliance and transparency in the food industry supply chain – for example, the US Food and Drug Administration’s (FDA) new rules on digital track and trace – make the ability to quickly and accurately track and trace batches of food products more important than ever. Spring goes on to explain the importance of product inspection management software stating, “Food manufacturers must be ready for these changes and digital technology provides the answer. Implementing such a digital transformation on their own can be expensive. It also requires sound planning. Mettler-Toledo’s ProdX™ product inspection management system is ready to go now and is continually developing to keep ahead of evolving food safety compliance requirements”. The COVID-19 pandemic has also highlighted the need for a much greater degree of digital food safety monitoring, with onsite access for auditing often restricted. Product inspection management software such as ProdX™ enables a significant proportion of current onsite checks to be handled digitally. In addition, it continuously monitors critical control point data down to batch levels for full track and trace capabilities and, in the event of a product recall, for quick product retrieval. For more information, visit www.mt.com/prodx-pr
* = 12.5 CPP PTS
INTRODUCTION TO CIRCULAR & SUSTAINABLE PACKAGING DESIGN TRAINING COURSE 6 MAY 2021
OVERVIEW OF THE COURSE : The world of packaging has changed and packaging technologists and designers can no longer design for a linear economy. We must design responsibly with the entire environmental impact of the product and the packaging in mind and consider the end of life at all stages of the process. Circular Packaging Design is based on the principles of designing out waste and pollution, keeping products and materials in use, and regenerating natural systems. We must transform all the elements of the take-makewaste system: how we manage resources, how we make and use products, and what we do with the materials afterwards. Only then can we create a thriving economy that can benefit everyone within the limits of our planet. Everyone that is responsible for meeting the 2025 National Packaging Targets needs to understand how Global, Country and Regional Targets, Pacts and Regulations affect decisions made in all areas of packaging design. You must understand design with the end in mind. Cross-Departmental teams need to be developed to rethink Packaging Design, then design out waste, harness new technologies and materials and make sure that the packaging is reused, repaired and recycled. The Introduction to Circular & Sustainable Packaging Design training course will discuss: • Setting the scene on definitions – global and local • Ellen Macarthur Foundation targets • Ellen Macarthur Foundation definitions for Circular Design • Teaching people the benefits of Sustainable and Circular design
• • • • • •
2025 National Packaging Targets New Zealand Targets Global Targets ANZPAC Plastics Pact Supply Chain Auditing and Reviews Tips for people to start designing more sustainably across primary/secondary/tertiary • Best practice PIDA & WorldStar Packaging awardwinning case studies.
COURSE OBJECTIVES: 1. To provide everyone who is working in and around the 2025 National Packaging Targets an understanding of the current environmental issues that are impacting the producers of packaging, the manufacturers, retailers and consumers. 2. To provide participants an understanding of sustainable packaging design and the practical design guidelines and approaches required in the packaging design process including End of Life (EoL) thinking. 3. To provide participants with a better view of Best Practice Examples and Case Studies of award-winning Circular & Sustainable Packaging Innovations.
TRAINER: Ralph Moyle FAIP, CPP Education Coordinator Australian Institute of Packaging (AIP) DIGITAL ISSUE NO.02 : Apr 2021
For further information please visit the events section at www.aipack.com.au
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FOOD PROCESSING BY KRONES
Successfully mastering highly complex production sequences with the House of Krones The Störtebeker Braumanufaktur is showing pioneering spirit – not only in regard to new types of beer and an extremely stringent marketing concept but also when it comes to expanding its production capacities: in its filling / packaging operation, and its IT and intralogistics, the brewery has now opted completely for the House of Krones, thus coping successfully with even highly complex production sequences. Krones’ scope of supply included not only a new energyefficient bottling line rated at 40,000 returnable glass bottles an hour but also a high-bay warehouse with just under 30,000 pallet slots from System Logistics, plus full-coverage networking of the production operation with solutions from Syskron and Triacos. The existing bottling line, the new one, a kegging line and the highbay warehouse, plus the empties sorting system and goods dispatch zone, are all interconnected via a floor track system.
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Highly complex Varioline The principal task here was to streamline the complex work sequences involved, thus upgrading the production operation’s efficiency: “As I always say, here on our premises we’ve got ten breweries in one because each of our beers is packed in its sort-specific crate,” is how Jürgen Nordmann, the owner of the Störtebeker Braumanufaktur, describes the situation. Störtebeker’s beers are offered in the brewery’s own uniquely distinctive crates and likewise in closed sixpacks. This is why the brewery opted for the Varioline packaging system that can handle not only crates and closed baskets but another 16 different packaging variants as well. Störtebeker’s Varioline system is the most modern version currently up and running – since it is the first to feature the new TIA control system from Siemens, enabling a maximum degree of automation to be achieved. Yet another beneficial side effect is this: the layout installed
at Störtebeker takes up only about half the space that traditional packaging kit with the same output would need.
effect. Thanks to Edge Device, moreover, Störtebeker has been able to integrate its existing Krones glass line into the overall concept.
Holistically conceived logistics and IT concept
“When we concluded the contract with Krones in 2017, it was important to us that Krones would be supplying not only the bottling line but also the intralogistics with the high-bay warehouse, and that the customising work needed for the SAP system, plus the SitePilot automation solutions, were all constituent parts of the order,” is how Jürgen Nordmann sums up their requirements. “We had already turned our attention to the subject of Industry 4.0 at quite an early stage and went looking for some suitable partners. With this investment, we have taken another crucial step in that direction, and we hope we’re now in good shape to meet and master the challenges of the future.”
The fully automated high-bay warehouse and the associated warehouse control system were delivered by System Logistics. The warehouse with its eight aisles provides just under 30,000 slots that are served by six storage and retrieval units. The floor track system supplies the warehouse both with empties, like bottles and crates, and with ready-for-sale packages. Furthermore, Störtebeker dedided to have Syskron’s subsidiary Triacos modify its existing SAP system to suit the new production landscape, and to link it up to various IT solutions from Syskron’s SitePilot Suite, such as Line Management, Line Diagnostics and Manufacturing Intelligence. The brewery has thus succeeded in harmonising purchase orders, business processes and production planning with each other to optimum
Video: Whole new solution for bottling and logistics at Störtebeker Braumanufaktur - YouTube
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FOOD PROCESSING BY KRONES
NOT YOUR TYPICAL BAVARIAN BREWERY
The backdrop is taken straight from a storybook: a brewery whose walls date back to the 17th century, a beer garden with a stream happily burbling along on one side, and waitresses in dirndl dresses bearing fully loaded trays. This is precisely the picture that springs to mind when people think of Bavaria. However, all those wishing to celebrate one-dimensional clichés won’t be finding what they’re looking for at the Schneider Weisse brewery in Kelheim. It’s true that behind the ivy-clad façade beer has been brewed using traditional methods for around 140 years – however, the beers created in this way are anything but conventional.
Thinking outside the box along traditional lines
But no matter how multi-facetted and distinctively original all these different beers are, they’ve got one thing in common: they do not undergo fermentation in tanks but in open vats. This ensures that the yeast gets enough oxygen, thus enabling the wide variety of aromas to be created that is typical for Schneider. In addition, after primary fermentation, most of Schneider’s products are filled into bottles or casks together with some fresh wort, where they are then left to mature into the products that send beer aficionados from Bavaria to Brazil into raptures – and regularly lead to the winner’s podium at In the Schneider Weisse beer garden, it takes just four international beer competitions. words to give yourself away as a definite newcomer: “A wheat beer, please!” The waitresses, who serve not only There is probably nobody who knows better than Hansthe local regulars but also innumerable day-trippers Peter Drexler just what influence the combination of openand tourists every day, are used to this and answer with vat fermentation and bottle conditioning has on a beer’s an indulgent smile: “Of course, but which one exactly taste. The brewmaster has been working for the company would you like?” Looking at the menu together will bring for 38 years and today heads the Technology and Loabout the “Oh I see…” effect – and will simultaneously gistics Divisions as managing director. Many of the beer present the dumbfounded guest with the next challenge, types that Schneider Weisse is currently offering were since the menu lists no less than ten different wheat beers developed by him and bear his unmistakeable hallmark. to choose from. For example, the tangy-sweet Hop- But even so, the creative lateral thinker likes to experiment fenweisse, the deep-dark mahogany-coloured Aventi- with new ideas and recipes: for him, sticking with a tradinus-Eisbock or the Nelson Sauvin beer that has been tional process does not mean a limitation but quite the brewed with the eponymous hop variety from New Zealand. opposite – he finds it truly enriching. “I personally think And of course: the Schneider Original, the epitome of a our main beer type, the Original Schneider Weisse, is an Bavarian wheat beer that has been brewed to the same ingenious beer – precisely because we owe the open ferrecipe since 1872. mentation process to this beer,” he explains. “Ensuring that this great process is retained has always been a matter of crucial importance to me.” 16
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No room for error
Knowing exactly what they want
This is also why he doesn’t mind the more elaborate procedures that the traditional method inevitably entails, demanding as it does perfect hygiene conditions and not forgiving even the tiniest of mistakes. In addition, there is also Schneider Weisse’s self-imposed imperative: to brew a beer of uncompromising quality in the finest of craft traditions. “Anyone buying a beer from Schneider Weisse rightfully expects a certain taste. We can afford absolutely no fluctuations here.”
The Modulfill HES handles the brewery’s complete beer portfolio and, depending on the season, is operated for one or one and a half shifts a day. So as to remove any living yeasts that may be left in the machine after a bottle has broken, an automatic hot-water cleaning routine is run every two hours. This requires perfect interaction between the filler and the CIP system, so as to meet the brewery’s meticulous specifications. “We don’t want to put disinfectant in the filler for an interim cleaning routine,” explains Hans-Peter Drexler. “So it was important to us that So how is he able to get a wink of sleep at all? This is a the water invariably has the same temperature, of 80 question he gets asked quite often – mostly it’s his fellow degrees Celsius, right from the first litre.” brewers who want to know and ask him with a genuine tone of respect in their voice. And he replies tongue in There were likewise some customer-specific requirements cheek: “Well, as it is I do in fact sleep quite well at night.” to satisfy in terms of CIP system design: “Since we’re not That he remains so unperturbed is attributable above all pasteurising our products, we had some special wishes in to the vast fund of experience he and his team can draw regard to valve technology,” points out Hans-Peter Drexler. upon. “You know, Schneider Weisse has been specialis- “Our specifications lay down a certain valve type for every ing in this field for a long, long time,” he says. “We know task. Krones took that into due account and integrated the process inside out, and have matched our system into the valve rack precisely those components we’re technology to suit it down to the very last detail.” working with here as a standard.” A lot of ingenuity was needed to fit the new machines into the hall. This was Replacing a filler that had been getting on in years because the filler and CIP system were to be integrated into the existing line in the same space formerly occupied This likewise applies to the new filler (including CIP system) by two older models – and these were significantly smaller. that Schneider Weisse commissioned in 2019 shortly “A whole lot of customisation work was required here, both before Christmas. Even though its predecessor – and the in the planning stage and during erection as well,” says rest of the returnable-glass line – had been supplied by Hans-Peter Drexler. “But that was likewise solved to our Krones and giving reliable service since the 1990s, satisfaction.” To accommodate the machines in the space Schneider Weisse approached its search for a suitable envisaged, the Krones designers modified a number of vendor with an open mind. “We had a look, of course, at individual features, including the housing of the filler and several different manufacturers and while we were at it the position of the process components. had some very constructive talks,” says Hans-Peter Drexler. “In the final analysis, though, we once again chose a Krones filler. We felt we were in very good hands here, and the price-performance ratio was also spot-on.” Schneider Weisse opted for a Modulfill HES, featuring 120 valves and filling up to 40,000 half-litre bottles an hour. The brewery uses sterile air as pressurising gas for those beer types that undergo in-bottle fermentation after filling – in contrast to most other breweries that use CO2, as Hans-Peter Drexler emphasises: “That’s why we wanted to have an option for switching off pre-evacuation when we’re filling our main products. It saves on compressed air, which makes quite a difference in terms of numbers.”
DIGITAL ISSUE NO.02 : Apr 2021
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FOOD PROCESSING BY KRONES
Digital maintenance management
The craft beer movement has left a particularly deep impression on Hans-Peter Drexler. He was able to observe its birth at close quarters during several trips to the USA in the 1990s – and was thrilled. “What I brought home with me? The impactful insight that it is actually possible to approach brewing with an open mind and without any preconceived notions. An incredibly exciting experience for me,” he says, recalling those days. Back in Lower Bavaria and still in raptures, the brewmaster immediately walked the talk: he developed a beer based on a hop variety he had discovered for himself in the USA. “The hops had a heavy aroma of citrus or grapefruit,” he relates. “So I thought: that ought to go really well with wheat beer. After all, in Bavaria we used to put a slice of lemon into the wheat beer glass. And before we go fiddling around with lemons each time, we can use a hop variety for brewing that does the job for us.”
The modernisation of the machine technology constituted a welcome opportunity for Schneider Weisse to take a giant step forward in regard to digitalisation as well: after long years of working with the SIPS maintenance system from Krones, the brewery has now changed over to its latest successor system, Share2Act Assistance. “The old system had been getting on in years and was quite simply no longer offering the functionalities we need,” explains Hans-Peter Drexler. “What simplified the changeover for us was that we’d already imaged all our machines in the SIPS – so we could just transfer that to Share2Act.” Werner Volkmann, who heads the Technical Service Department and works with the system every day, adds: “We use the system to cover our entire maintenance operation, of both the brewery and the bottling hall. What we’re talking about here is up to 5,000 maintenance orders.” Inquisitiveness pays off And so it happened that Schneider Weisse was one of Everything regionally sourced the first German breweries to bring the innovative vigour of the American craft brewers to our country – long Even though it was not the reason tipping the scales in before anyone here had actually heard of “craft beer”. favour of Krones, the fact that the plants of Krones and “In those early days, we at home in Bavaria didn’t even Schneider Weisse are just a good half hour’s drive away know what to call a wheat beer of this kind,” says Hansfrom each other fits in perfectly with the “buy local” Peter Drexler, laughing. But this made no difference to concept that the brewery has been vigorously pursuing its success. It was above all the younger consumers who for 25 years now. The raw materials used to make Schneider were easily thrilled by the new beer creations. And when Weisse’s beers, you see, all come from the brewery’s the craft beer movement picked up speed in Germany neighbourhood. “We’ve got ideal conditions for this here. as well, Schneider Weisse had already had a foothold Malting barley can be grown in our region, using only in this new market for some time. And what about the very small amounts of fertiliser, and since the Hallertau tradition-conscious Schneider Weisse fans? Some couldn’t is close by, we likewise have the hops grown right here resist their favourite brewery’s “experimentation bug” in our immediate vicinity,” says a gratified Hans-Peter and went along with it, while others stayed calm and Drexler. So Schneider Weisse buys the majority of the loyal to one of the traditional classics, like the Schneider grains and hops they need from local farmers. The barley Original. even comes 100 per cent from a local farming community specifically set up for this purpose. “This enables us to Craft beer rebel or traditional brewer? Should the beer choose the quality we need ourselves,” explains Hans-Peter world ever split up into these two camps, that certainly Drexler. “What’s more, since we’re living in a densely for- won’t happen in the Schneider Weisse beer garden: ested region here, we operate our own wood-chip-fired there, all will sit happily around the same table, cheering heating system. And that provides us with a great deal each other with a freshly tapped wheat beer. of independence as well. We can generate all the energy we need from our own resources, from sustainable raw materials growing right on our doorstep.” Travelling the world with eyes wide open As small as its buying radius is, as big is conversely the brewery’s sales market. Around a quarter of the production output is exported to customers in more than 40 countries around the globe. Schneider Weisse’s international success is based not least on the inquisitive, cosmopolitan spirit of its brewmaster that’s rubbed off on the brewery, too. 18
ASIA FOOD BEVERAGE THAILAND
FOOD PROCESSING By MINTEL
Mintel Announces Global Food and Drinks Trends for 2021 Mintel, the experts in what consumers want and why, has today announced three key trends for the global food, drink, and foodservice industries, including analysis, insights, and recommendations centred around the ‘now’ (next 12 months), the ‘next’ (18 months+), and the ‘future’ (five+ years) of consumer behaviour:
Feed The Mind
In 2021 and beyond, expect to see food, drink, and foodservice brands offer moments of respite through product rituals and formulations that enhance stress relief activities. As the singular focus of avoiding COVID-19 fades, people will make more serious commitments to reduce the health Feed The Mind: Innovative food and drink formulations risks associated with unhealthy eating, become more inwill offer solutions for mental and emotional wellbeing terested in mindful and intuitive eating, and seek proof that will create a new foundation for healthy eating. and incentives through the use of technology. Quality Redefined: Brands will be challenged to respond “The COVID-19 global pandemic has made consumers to new definitions of trust, quality, and ‘essential’. recognise that wellbeing is a vital concern. In the coming years, consumers will be looking for more products and United By Food: Food and drink brands can balance a services that offer mental and emotional health benefits. person’s need to feel unique and special with the desire to be part of communities of like-minded individuals. “Functional formulations and emotionally engaging multisensory products will help food, drink, and foodservice Looking ahead, Daisy Li, Associate Director, Mintel Food & brands command a larger share among a myriad of Drink, discusses how shifts in consumer behaviour related mental and emotional health options. We predict that to wellbeing, value, and identity will inspire formulation, innovative food and drink formulations will help people packaging, marketing, and more in the years to come: learn how diet can impact mental and emotional health, which will lead to new interest in psychology-based approaches to healthy eating.”
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FOOD PROCESSING By MINTEL
to new definitions of quality and ensure ecommerce is accessible to shoppers of all socioeconomic levels. The focus on getting the best value for one’s money will motivate brands to be more transparent about product price by providing details about the ingredients, processes, and people that are reflected in a product’s price.” United By Food Quality Redefined
In the next 12 months, food, drink, and foodservice companies will encourage people to use their brands as a form of self-expression and a way to reconnect with their pre-pandemic identities. Expect to see social commerce develop as a new way for brands to capitalise on building communities that will, in turn, give brands actionable ways to give back and use their resources, reputation, and reach to help consumers take action on important causes.
Expect to see consumers look for approachable upscale meals for special ‘hometainment’ occasions. Expect to see brands and retailers launch appropriately priced products with ethical or environmental claims and consumers increase their expectations for contactless retail that will expand to include experiential services. Over the next five years and beyond, brands and operators that invest in seamless retail and equitable access to “Consumers’ understanding of the community has been healthy food will come out on top. strengthened by COVID-19. Recognising the importance of connection and support, consumers will organise in “When it comes to value, pandemic-shocked consumers like-minded communities for socialisation and camaare seeking a return to what is essential. Consumers are raderie. Food, drink, and foodservice brands can take now focused on minimal consumption and getting the advantage of their positions as common interests and best returns from their purchases. passions to which consumers can tie their identities and actively bring individual fans together. Bound by the “As markets reopen, the pace of life will get busier and brand(s) they have in common, communities will expand consumers will expect time-saving, hygienic, and adven- people’s social circles and introduce collective ways to turous convenience food, drink, and foodservice. In the make a difference.” next few years, brands will also be challenged to respond
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DIGITAL ISSUE NO.02 : Apr 2021
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SPECIAL ARTICLE By BUHLER
Driving the market for plant-based meat with
PolyCool
1000
Bühler announces the launch of PolyCool 1000, a high-performance cooling die that, together with an extruder, provides an efficientand flexible solution for food producers creating tasty and sustainable plant-based meat or fish alternatives.
The way in which we produce food today is not sustainable. To meet the nutritional needs of the world’s growing population while adopting more sustainable practices, a major shift is required. Proteins derived from plants play a key role in driving nutritional diversity. Increasing the percentage of plant-based proteins in food products requires processing expertise. “Bühler has for many years supported food producers in developing innovative products that offer an attractive alternative to animal meat – products that are similar in terms of fiber structure, color, texture, and taste,” says Christoph Vogel, Head of Market Segment Proteins & Ingredients. As the market’s leading extrusion solution provider for food products, Bühler is wellpositioned to support this growing market. 22
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Flexibility to achieve meat-like textures Extrusion is a highly versatile process that can be applied to a wide range of plant-based raw materials to create tasty meat or fish alternatives. An integral part of the process is the cooling die. With PolyCool 1000, Bühler adds a new high-performance cooling die to its range. Cooling dies work with extrusion technology to enable the creation of attractive meat or fish substitutes with structures and textures that closely resemble animal-based meat products such as chicken, fish, or beef. With the PolyCool 1000 cooling die in combination with an extruder, it is possible to produce wet-textured proteins based on a wide range of raw materials including soy, pulses, oilseeds, upcycled side streams like brewer spent grains, as well as newer ingredients such as microalgae, at throughputs of up to 1,000 kilograms per hour.
The PolyCool 1000 enables production of products of different shapes and structures while meeting the standards required by industrial-scale production. The individual cooling circuits can each be controlled independently to determine the product’s final texture. The high-capacity cooling die can withstand pressures of up to 50 bar as it cools down the melt from some 150 degrees Celsius to below boiling point. With its electropolished surface, the extruder and the PolyCool 1000 are easy to clean and meet all hygienic design standards to maximize food safety. The PolyCool 1000 is also easy to assemble and disassemble. Expertise along the entire value chain The PolyCool 1000 completes the product portfolio of high-moisture cooling dies by Bühler, including the PolyCool 500 for mid-scale industrial production, and the PolyCool 50 for product development purposes. “With the PolyCool 1000, customers can achieve high-capacity production, bringing down costs and making meat substitutes more affordable,” says Christoph Vogel. “As the market shifts to a more plant-based diet, fueled by consumers’ growing interest in health, sustainability and ethical concerns, the PolyCool 1000 supports food producers in grasping this opportunity.” With Bühler’s extensive processing knowledge along the entire protein value chain, food producers can develop attractive products that meet this growing demand and make a positive contribution to the sustainability of the food value chain.
For more information on PolyCool, please visit https://www.buhlergroup.com/content/buhlergr oup/global/en/products/polycool_coolingdie. html
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INGREDIENT & CHEMICALS
The Use of Botanical Extracts in Food and Beverage Ingredients For two hundred years, Cocoa, Coffee, Tea, and Vanilla have been global commodities. The seeds were sown by the colonialists and the colonists in the new world colonies to provide them with more commodities to offer to the world food and beverage industries. Cocoa and Vanilla were used as secret ingredients by the Aztec people in their sacred drinks; tea was founded incidentally by emperor of China; and coffee was brought by Arabians from its origin Africa. All of them had been cultivated by Dutch rulers in archipelago which later on called as Indonesia. No wonder, Indonesia is among the biggest grower of Cocoa, Coffee, Tea, and Vanilla.
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Since the late twentieth century, the food and beverage industries have needed sources for creating authentic flavoring ingredients containing natural extracts from botanical origins. Extracts are generally needed to give body to and improve the authentic perception of naturalness in flavoring. One flavoring product example is the creation of a chocolate-flavored drink with less sediment, a flavorist needs to use cocoa extract as the base for the chocolate flavoring agent. Another example, we need tea extracts to standardize the quality and increase efficiency during the brewing process for industrially mass-produced, ready to drink beverages. Special techniques of roasting and extractions of single origin coffee give differentiation in the final food and beverage products. The other advantages of using natural extracts in commercially-produced beverages are their health and functional benefits. Researchers have found that certain polyphenols render antioxidant properties such as those found in green tea. The botanical compounds of Chlorogenic acid found in green coffee or EGCG (Epigalocathechin gallate) found in green tea can enhance slimming effect. The article, “Health Management Trend for 2020” states that adult consumers are most concerned about health and wellness, eating a healthy diet, getting regular exercising, and good-quality sleep. Based on Mintel data, the currently most popular claim used by the food and beverage industries are products with the concept of promoting health and wellness, containing natural ingredients, and being convenient to use. In 2018, 27% of global product launches used botanical or herbal functional claims, with these categories of products also experiencing the fastest growth within the past 4 years. One fifth of global product launches claimed in their promotion to being beneficial to functional health, wellness and of having natural botanical derivation. In Asia Pacific, stress-releasing products that capitalize on aiding mood-boosting and relaxation have quickly rise in popularity. It is no surprise that the food and beverage industries focused their campaigns on the categories of being naturally produced, containing natural ingredients, promoting relaxation and brain health, having antioxidant properties and improving digestive function. As a prominent food and beverage ingredient manufacturer, Indesso captures the ongoing trends and commits to providing high-quality products with sustainable naturally-based ingredients that come with beneficial properties.
Indesso’s expertise includes producing the herbal functional extracts of Ginger, Galanga, Lemongrass, Turmeric, and other natural extracts such as Cocoa, Coffee, Tea, Vanilla, Tamarind, and Purple Sweet Potato. Our Research and Development team creates innovation using different delivery systems and advanced technologies. Double Encapsulation Technology Indesso’s Naturarte® utilizes the double encapsulation technology with a special matrix to protect the delicate material from oxidation and other external factors such as temperature, light, and humidity. Our powders which use double encapsulation have a longer shelf life of up to two years compared to spray-dried powders.
One of the product highlights from Naturarte® is Gingerarte based on red or fresh ginger extracts and oils. Ginger has long been known for having myriads of functional benefits. It is used as a herbal medicine as well as a cooking ingredient. Ginger is good for treating digestive problems, nausea, reducing blood sugar, boosting body immunity, and preventing cardiovascular diseases such as heart attack and stroke. The application of Gingerarte in food or beverage products also allows the producers to put the “natural” claim in their labelling. Naturarte® encapsulates natural extracts of herbs, spices, flowers, and fruits from products such as orange, guava, apple, yuzu, bergamot, lavender, rose, turmeric, and lemongrass. “Nature itself is the best physician.”
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INGREDIENT & CHEMICALS
By KERRY
Life Cycle Assessment of Kerry’s Tastesense™ Sweet Quantifies Sugar’s Environmental Impact 26
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Kerry’s “Innovative Taste for a Better Life and Planet” life cycle assessment of its Tastesense™ Sweet is a technical analysis that details the significant personal health, nutritional and global environmental benefits of sugar reduction while still maintaining sweetness, taste and texture Kerry, the world’s leading taste and nutrition company, has released “Innovative Taste for a Better Life and Planet”, a technical report that uses life cycle assessment (LCA) to quantify the environmental and nutritional benefits of Kerry’s Tastesense™ Sweet when it enables a reduction in the sugar content of a range of foods and beverages. Conducted in conjunction with a global-leading thirdparty sustainability expert consultancy, the LCA found, by using Tastesense™ Sweet at the recommended dosage, that manufacturers will be able to reduce sugar usage by 30%, to maintain a natural flavouring declaration, while delivering significant and valuable results. From a sustainability point of view, the benefits from reducing the use of sugar are impressive: a 30% reduction in both water usage and calories, and a 20% carbon emissions reduction. The report also analyzes the example of a potential sugar reduction in a cola beverage in the EU. According to Euromonitor, 8.572 billion litres of full-sugar cola are purchased annually throughout the continent. The LCA analysis found that if Tastesense™ Sweet is applied to reduce the sugar content of all of these products by 30%, that the savings and benefits in Europe alone would be enormous. In this one product analysis, it would be equivalent to eliminating 68 billion sugar cubes, reduce calories intake equivalent to 1.8 trillion hours of cycling (calorie-burning), taking 29,800 cars off the road for a full year (carbon emissions), and reducing water usage by 11 million peoples’ annual showers. “All over the world, sugar reduction is a key focus of government policymakers and food/beverage producers, not to mention consumers seeking to improve their general health and better prepare themselves to take on COVID-19,” said Otis Curtis, Global Portfolio Director, Tastesense, Kerry. “What this life cycle assessment and analysis show is that, aside from the significant health challenges posed by excessive sugar consumption, the production of sugar exacts a large environmental toll in terms of water usage and carbon emissions. Therefore, reducing the consumption of sugar has impressive health and environmental benefits.”
“The prime challenge in lowering sugar content in foods and beverages is finding a means by which to maintain the significant taste, texture and mouthfeel properties uniquely provided by sugar. Our Kerry Tastesense Sweet enables sugar reduction of up to 30% and the maintenance of a natural flavoring declaration while delivering excellent sweetness properties, appealing mouthfeel, and a clean lingering effect with no off-notes. It can help make a range of tasty foods and beverages healthier for people and better for the planet.” Most people know that excess sugar negatively impacts personal and public health. However, many are unaware that sugar processing also comes with a negative environmental impact. Sugarcane accounts for nearly 80% of global sugar production, with over 100 countries currently producing the product from either cane or beets. More than 170 million tonnes are manufactured and consumed annually, with significant effects on the planet from the processes involved in growing, harvesting, refining and distribution. The Tastesense LCA found that it takes 1,110 litres of water to produce one kilogram of cane sugar (and 640 litres in the case of beet sugar). From a climate change perspective, a kilogram of refined cane sugar leads to emissions of 0.42kg of CO2e, while sugar from beets emits twice as much (0.85kg of CO2e). Clearly, sugar presents a compelling sustainability challenge to the world, and sustainability is an important and growing issue to consumers the world over. There has been a marked jump in the public’s expectations around sustainable product manufacture: Innova Market Insights found in 2019 that 89% of consumers now expect companies to invest in sustainability, up more than one-third (from 65%) since 2018. Over 70% of global consumers told Nielsen in 2019 they would “definitely” or “probably” change their consumption patterns habits to reduce their impact on the environment. The good news is that products branded as “sustainable” over the last five years have had 5.6 times faster annual growth than traditional products. Sugar reduction not only makes good sense for health, it is also healthier for the environment and for brand differentiation. Aggressive sugar reduction, in short, is a valuable product development strategy for food and beverage companies worldwide.
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SUPPY CHAIN & LOGISTICS
The Impact of COVID-19 on Logistics
COVID-19’S IMPACT ON THE SECTOR The impact of COVID-19 was first felt in China due to the role it plays in global manufacturing (with Wuhan, the epicenter of the pandemic, playing a particularly significant role—more than 200 of Fortune Global 500 Firms have a presence there). China is also a major consumer of global commodities and agricultural products. Disruptions to manufacturing in China rippled through global supply chains. Cargo was backlogged at China’s major container ports, travel restrictions led to a shortage of truck drivers to pick up containers, and ocean carriers canceled (or blanked) sailings. The resulting shortage of components from China impacted manufacturing operations overseas. Major industries aroundthe world, including automotive, electronics, pharmaceuticals, medical equipment and supplies, as well as consumer goods, were affected. Although manufacturing picked back up-by end-February, about 70 percent of large industryhad restarted operations-a return to full production capacity is unlikely in the short term because of the spread of the pandemic to China’s trading partners. The long-haul trucking sector-which carries more than 80 percent of the country’s goods-illustrates the effects of the lockdown on Chinese logistics. Between January 24 to February 26, 2020, the volume for long-haul 28
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Logistics firms, which are involved in themovement, storage, and flow of goods, have been directly affected by theCOVID-19 pandemic. As an integral part of value chains, both within and across international borders, logistics firms facilitate trade and commerce and help businesses get their products to customers. Supply chain disruptions to the sector caused by the pandemic could, therefore, impact competitiveness, economic growth, and job creation.
trucking fell below 15 percent of 2019 levels before recovering to 50 percent by the end of February and 92 percent in March The rapid recovery was driven by the ability to contain the virus quickly and the government’s policy towards trucking (such as waiving national high way tolls and quarantine requirements for trucks shipping essential goods). The pandemic spread to the rest of the world, leading to lockdowns and border closures that restricted the movement of goods. Additional protocols (such as social distancing at warehouses) introduced to ensure the safety of workers contributed to bottlenecks for freight. For example, in the European Union, trucks formed 37-mile-long lines on the A4 highway after Poland closed its border with Germany in mid-March. In India, the lockdown created a shortage of truck drivers, which resulted in over 50,000 containers piling up in the ports of Chennai, Kamajarar, and Kattupalli. We can observe the impacts on freight capacity in three key global transportation segments-ocean, land, and air. Ocean freight: Total container volumes handled at Chinese ports dropped by 10.1 percent in the first months of 2020. Agility Logistics reports considerable constraints to ocean freight around the world, impacting both key exporters, like Brazil, China, India, and Mexico, as well as importers like the European Union. According
to DHL, weak demand will continue toaffect routes between Asia and Europe, the United States, and Latin America. Consequently, additional blank sailings are expected in the coming weeks. Land freight: Unlike ocean and air transport, land transport has generally remained partially available globally as roads have remained in operation, except in countries under severe lockdowns, according to Agility Logistics’ tracking tool. Trucking capacity is strained because of additional demand for their servicesespecially food and medical supply transportationunder lockdown, combined with reduced employee availability (due to COVID-19-related restrictions), leading to higher rates. Other economic sectors that require land transport, such as manufacturing, are generally not at full capacity because of lockdowns. As a result, spot road freight rates have fallen in some markets. Demand for rail services has grown because of higher air cargo freight rates, blank sailings, and longer transit time for trucks. Air freight: Volumes fell by 19 percent in March 2020 due to a sharp reduction in passengerflights (which carry freight as belly cargo) and the drop in manufacturing in China. However, as shippers and governments turn to air cargo for essential goods, air freight rates have increased-some carriers are seeing delays with increased congestion at airports. Mid-April saw an increase in capacity, as well as a recovery in volumes transported (although they are still down, year-on-year). The overall reduction in capacity is greater than the net reduction in demand, which supports higher air freight rates.
The economic recession will be a second demand shock. The full effect of the pandemic on global supply chains is not yet known. As the IMF is predicting a 3 percent contraction for the global economy in 2020, the expected recession will deliver a second hit to demand and, thus, logistics companies, highlighting logistics’ exposure to trade, manufacturing, and demand for goods. Supply chain disruptions and the lockdowns are already affecting logistics companies. Operational constraints are expected to lead to delivery delays, congestion, and higher freight rates. However, not all segments will be impacted equally-companies that serve e-commerce are seeing increased activity as consumers opt for online shopping of essentials, while those that serve other sectors (such as auto and consumer goods) will see a downturn. One mitigant:record-low fuel prices should provide some relief to transport operators. Overall, the uncertainty will exert downward pressure on revenues. The impact is severe for small players: Small trucking businesses are being severely hit because they tend not to have any backup, recovery plan, or intermittent operation plan. Lack of technology, as well as tools to follow health guidelines (for example, disinfecting deliveries), further complicate their response. Top players are experiencing a strong impact: In April, both DHL and CEVA Logistics declared Force Majeure-a clause that allows contracts to be declared null and void due to acts of God or other unexpected circumstances-on all their contracts due to COVID-19. Other companies’ credit metrics are likely to deteriorate, triggering downgrades, as has already been seen in the sector.
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SPECIAL ARTICLE
Don’t Let Reality Hold You Back!
Over many months now, companies and individuals in our industries have been looking with some alarm at all the cancelled exhibitions and events and asking themselves what now? Where do we go from here and what are the options? Many OEMs and suppliers had spent a lot of time and creative energy designing a new exhibition stand. Many had product launches prepared and new machinery waiting in the wings. Visitors had made travel plans and booked their accommodation. The printing industry was looking forward to seeing the latest developments in action and hearing all the latest industry news. So where are we now? Well, many companies have adapted and revisited their strategies and rewired their plans. They are moving forward fast and grasping new opportunities to engage with their customers. Some are looking at exhibitions online! Bridging the Gap You may be thinking an online exhibition can never replace a live event - that live events are bound to come back. Meantime, why not take a look at printing-expo.online This is an online exhibition that is different. It’s a unique 3D visual browsing experience. The technology is cloud based and innovative. This is not a series of web pages or videos filmed on an iPhone where you have to click in and click out. This is a new experience! It’s also environmentally friendly and cost effective, exciting and easily accessible. Printing Expo’s 3D virtual exhibition provides a unique showcase for any company’s products and services – an interactive arena that is branded and stylised specifically for them. For visitors it’s an exciting and new way to see and hear about the latest industry innovations and technologies. Every visitor is a VIP. For exhibitors and their marketing teams, Printing Expo is a unique opportunity to adapt the stand they already have into a fully interactive 3D online model. Alternatively, companies can design the stand of their dreams with creative concepts, a diversity of architecture and private and public spaces. With Printing Expo’s immersive online 3D visual browsing experience, exhibitors can engage with visitors by populating their stand
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with a range of interactive content, demonstrations and 1-1 interview opportunities. Each stand can be a part of the exhibition giving visitors the opportunity to explore and engage. Additionally, the stands can be utilised by the exhibitor as a digital marketing tool and used in different geographies as an online demo centre to drive sales leads. This is an opportunity to fulfil plans and move business forward. A light bulb moment Joint managing directors Wayne Becket and Chris Watson formed Resolve Business Management in June 2018 offering a range of marketing options and event management campaigns. Not long down the line, they had a light bulb moment and recognised the value of a 3D virtual exhibition as a perfect marketing communications platform. RBM then partnered with V-Ex Virtual Exhibitions Ltd. Wayne Beckett explains, “Chris and I quickly recognised that a virtual online exhibition was the logical step forward. With the fast-moving advances in technology as well as the global efforts to address climate change and the carbon footprint we recognised the potential. We wanted to create something different. We wanted to create a scalable exhibition that can manage over one million visitors at any one time. We believe there is a need in our industry for a 3D immersive virtual exhibition that becomes a reliable, 365 days a year, flexible source of integrated communications and marketing opportunities where exhibitors can do business and visitors can interact with suppliers and fulfil their business needs.” This unique online exhibition has been designed on a ‘real world’ scale bringing true reality to each and every physical aspect. Printing-expo.online provides a genuine visitor experience akin to a live show with the added bonus of being able to drop in and see the show any time, any place. This format allows visitors to explore a complete virtual exhibition hall and benefit from all that a live show offers. The opportunities are limitless. Come and join us. Don’t let reality hold you back!
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ASIA UPDATES
UNITED CAPS
Reports on Progress
in Asian Markets and Status of New Dinnington Factory
Progress against strategic growth initiatives highlighted at UNITED VIRTUALLY event UNITED CAPS, an international manufacturer of caps and closures, today reported that it is meeting its strategic growth initiatives despite the pandemic, enabling the company to continue to provide exceptional customer support, both in terms of implementation of existing caps and closures for new products, as well as continuing to generate 50% of its business from bespoke development of caps and closures to meet specific customer needs. “In 2019, we opened our new plant in Kulim, Malaysia,” said Benoit Henckes, CEO, “in furtherance of our CLOSE TO YOU strategy, and this has helped position us more strongly in the Asian region as well as to provide improved support to our Asian customers. In addition, we opened two new state-of-the-art European plants during 2020, Dinnington in the UK and Valframbert in France. These actions were critical to both our ongoing CLOSE TO YOU strategy and to our ability to meet our strategic growth objectives.”
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The Dinnington and Valframbert locations were carefully selected in line with UNITED CAPS’ CLOSE TO YOU strategy to enhance service to customers in the respective regions. Henckes welcomed the UK team to the UNITED CAPS family in December via Zoom as the Dinnington lines came online, due to COVID-19 restrictions. “We have special plans for an official in-person launch day as soon as the pandemic situation allows,” he said. Today, UNITED CAPS serves its customers from 10 production plants (including the Kulim plant in Malaysia) and 16 sales locations globally. At the end of 2020, the company reported turnover of over €156 million and employed almost 750 people around the globe. “We continue to enhance our infrastructure,” Henckes added, “to support some of the world’s biggest brands, who look to UNITED CAPS caps and closures to help create new markets, safeguard product integrity, assure safety and consumer health, and ultimately protect brand reputation. For example, our Kulim plant offers excellent logistics and supporting services, including road transportation to Singapore, Malaysia, and Thailand, as well as proximity to Butterworth Port to serve the entire ASEAN region with caps and closures for infant nutrition. There is further ability to add production of closures for beverages, medical nutrition, edible oils & vinegars and non-food products.” “We are especially proud of our 127 SAFE-TE closures that will be made in Asia for Asia,” Henckes concluded, “ensuring safety and convenience for infant nutrition. This product was recognised as Most Welcomed Packaging Solution of the Year 2019 by Duxes.” For more information about UNITED VIRTUALLY and other information from UNITED CAPS, please visit www.unitedcaps.com.
CEVA LOGISTICS OPENS ITS NEW THAILAND HEAD OFFICE CEVA Logistics continues to expand its footprint in Thailand New open-plan design to boost inter-departmental collaand has moved its country head office to the heart of boration More than 250 employees will operate from the Bangkok’s business district. CEVA Logistics head office, benefitting from close access to public transportation. This change is the third relocation in recent months of a key function in Thailand following the move of CEVA The 12,000 square feet of office space have been optimized Logistics’ airfreight team to a new office at Suvarnabhumi to provide a modern, vibrant working environment. Key Airport and the opening of a new ocean station at Laem features of the office include a “Made in Thailand” concept, Chabang. meaning no imported materials were used in its setup, CEVA said. The new head office is located in a 28-story building close to the city’s two airports and one of its major ports, “This new headquarters will be a tremendous asset for the providing excellent connectivity for the company’s Thai team with its excellent public transport links and focus customer service teams. It is also close to the Thai Customs on a modern working environment where they can be even office. more productive. We will use the relocation to further grow our multimodal business in one of Asia’s leading gateways,” CEVA Logistics’ multi-modal offices and its new head said Says Russell Pang, managing director Thailand and office are now ideally located to support customers Emerging Markets for CEVA Logistics. across Thailand as the country transforms itself into a value-based economy supporting innovation and technology.
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EVENT CALENDAR INT
INT
VENUE : The Sarit Expo Centre, Nairobi, Kenya
VENUE : Shenzhen Convention & Exhibition Center ORGANIZER : Koelnmesse Co. Ltd.
DATE
DATE
: 9-11 APRIL 2021
ORGANIZER : MXM Exhibitions
: 21-23 APRIL 2021
https://foodexpo.gr/en/
INT
INT
DATE
INT
DATE
: 18-20 MAY 2021
ORGANIZER : The National Confectioners Ass
ORGANIZER : Messe Berlin GmbH
www.sweetsandsnacks.com
https://www.fruitlogistica.com
DATE
: 3-5 JUNE 2021
DATE
VENUE : One Whitehall Place
ORGANIZER : THE EXPO HUT
ORGANIZER : Global Insight Conferences
https://halalexpocanada.com
ASIA FOOD BEVERAGE THAILAND
https://foodsafetytrendsconference.com
TH
INT
http://en.sialchina.co
: 9 JUNE 2021
VENUE : The International Centre
www.jma.or.jp https://www.foomajapan.jp
DATE : 16-18 JUNE 2021 VENUE : Shanghai New International Expo Centre(SNIEC) ORGANIZER : Messe Munchen Shanghai Co. Ltd
INT
INT
INT
DATE : 1-4 JUNE 2021 VENUE : Aichi Sky Expo ORGANIZER :The Japan Food Machinery Manufacturers’ Association
: 24. - 27. MAY 2021
VENUE : McCormick Place Convention Center
VENUE : Messe Berlin
www.goldenexpo.com.
34
DATE : 29 MAY - 01 JUN 2021 VENUE : Athens Metropolitan Expo S.A., Athens, Greece ORGANIZER : Forum S.A.s://
http://www.anufoodchina.com
https://www.mxmexhibitions.com
DATE : 6-8 MAY 2021 VENUE : Shanghai - National Exhibition and Convention Center (NECC) ORGANIZER : Golden Intl Exhibition
INT
DATE
: 16-19 JUNE 2021
VENUE : Bitec, Bangna, Bangkok ORGANIZER : Informa Markets https://www.propakasia.com
INT
DATE : 23-25 JUNE 2021 VENUE : NECC National Exhibition and Convention Center
ORGANIZER : Informa Markets https://www.fia-china.com/cn
DIGITAL SUBSCRIPTION ISSUE
NO.1 FEB
400 Th Baht
NO.2 APR
NO.3 JUL
NO.4 SEPT
US$13 4 Issues / year
MAGAZINE SUBSCRIPTION Starting issue.........................................untill issue.............................................
450 Th Baht
US$15 3 Issues / year
Methods of payment : Bank : The Siam Branch : Emqurtiar Name of Account : IPRI Co.,Ltd. Account No. : 468-0-64282-8 Type of Account : Current Account
Please fill in this form andIPRI faxCo., or Ltd. post to circulation Department, IPRI Co.,Ltd. 58/2 Soi Promsri Sukhumvit 49/9 , Klongton Thailand. 392 2011 392 2012 Nua, Wattana, Bangkok 10110 ipriasia.com DIGITAL ISSUE NO.02 : Apr 2021 Tel. : +66 (02) 392 2011 Fax : +66 (02) 392 2012 Website : www.asiafoodbeverage.com
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ASIA FOOD BEVERAGE THAILAND
