Oct-Dec 2021 edition of Food Business Gulf & Middle East magazine

ISSN 1755-0 939

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JBT LAUNCHES NEW DSI™ 800 SE PORTIONER SERIES

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INTERVIEW - IMAGINE THE FUTURE OF FOOD WITH GIVAUDAN TASTE & WELLBEING

OCTOBER-DECEMBER 2021

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DISCOVER THE ART AND SCIENCE OF LIDDING FILMS TO BOOST PROFITS

US SIT T I V A

Welcome

Let’s meet

to our world

Seasoned potato wedges

Extreme crispy fries

Coated skin on fries 9x9mm

Seasoned Waffle cut Fries

www.agristo.ae Agristo Middle East & North Africa DMCC Floor no 9J Silver Tower - JLT - Dubai – United Arab Emirates mena@agristo.com

CONTENTS

29 Managing Editor Matt Matthews Associate Editors Jessie Jorge Megha Mary Matt Graphic Designer Aleena Susan John

Cover Photo Courtesy: Chr. Hansen

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Blaser Trading – your competent partner for high-quality green coffee

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The versatility of the next generation refiner/conche

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38

Find your low-sugar sweet spot by balancing your recipe

On-Machine Seasoning technology allows food processors to perfectly season product

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Botanical Innovations new green apple nutracuetical ingredients

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Discovering the Hiperbaric HPP In-Bulk technology

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Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan Registered Office Matt Media International Ltd. 12 Gateway Mews, London N11 2UT, UK info@foodbusinessgulf.com www.foodbusinessgulf.com US Office Matt Media (USA) LLC 1713 E. Morgan Court Gilbert, Arizona 85295 Middle East Office Al Saad Advertising & Publishing LLC P.O. Box 25694, Sharjah, UAE Tel: +971 656 39494 gulfag@emirates.net.ae Food Business Gulf & Middle East is designed to serve the fast growing Food, Fresh Produce, Ingredients, Bakery, Hotel, Hypermarkets, Restaurants & Catering industries in the Gulf and Middle East region by providing the expert information to our readers in our four comprehensive issues in a year. It is circulated throughout Middle East region and worldwide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.

Printed & published by Matt Media© Intl. Ltd. (U.K.) 2021

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Food Business Gulf & ME | www.foodbusinessgulf.com

YOU’RE ON THE VERGE OF SOMETHING AMAZING. 7.11.21 DUBAI

WE HAVE SOME BIG NEWS TO SHARE, BUT CAN’T REVEAL IT YET. LET’S JUST SAY THAT IF YOU ARE IN THE DAIRY BUSINESS IN MEA, YOU’RE GOING TO WANT TO STAY TUNED. BECAUSE THIS COULD CHANGE EVERYTHING.

NEWS

SIDEL PUTS SUSTAINABILITY AND DIGITALISATION IN THE SPOTLIGHT AT GULFOOD MANUFACTURING IN DUBAI Visitors to the Sidel booth (A4-4 in Hall 4) will discover the company’s latest releases for beverage, food, home and personal care (FHPC) players in the region, with a special focus on sustainability, digitalisation and line performance over time.

Like our customers, Sidel has a constant focus on sustainability. “We have noticed that some countries such as Nigeria in the MEA&I region are implementing various strategies to tackle their waste problems, especially in terms of singleuse plastic, whether via plastic bans or increased recycling initiatives. Therefore, we are ready to help our customers

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with sustainability by increasing the usage of recycled-PET (r-PET), adopting tethered caps and lightweighting,” comments Harbinder Kathuria, Vice President Sales Beverages MEA&I at Sidel.

The travel restrictions caused by the pandemic have hindered many business activities.

With Sidel’s Remote Video Assistance (RVA), customers get remote access to an expert’s accurate diagnosis, fast problem-solving and precise assistance in setting and optimising equipment parameters. This also enables us to support installation and start-up remotely with

Food Business Gulf & ME | www.foodbusinessgulf.com

customers.

Another highlight of Sidel’s digital empowerment is Evo-On. This flexible, customisable digital solution can boost efficiency by maximising production uptime and reduce operation costs. It provides a clear overview of line data, and thus customers are able to track inefficiency and react in a timely manner.

At Sidel’s booth, visitors will experience Sidel’s complete line capabilities. Since Sidel is a full solution partner, producers get a thorough understanding of the entire supply chain from Sidel’s flexible, smart solutions that respond to the fast-changing market.

October-December 2021

SALUD FOODGROUP EUROPE B.V.

YOUR AVOCADO SPECIALIST Salud Foodgroup is all about avocado. As Europe’s no.1 frozen avocado distributor we can provide IQF avocado dices, slices, halves and authentic Mexican guacamole recipes for multiple purposes such as industry, food service and retail.

Providing innovative products is on top of our priority list. Guacamole bites, vegan Avocado burgers or Avocado fries are complementing our product range to supply customers in more than 55 countries with unique avocado innovations.

Visit us >

Salud Foodgroup Europe BV Wilhelminalaan 63 4905 AT Oosterhout +31 162 492090 info@salud.nl www.saludfoodgroup.eu

NEWS

INGREDION TO SHOWCASE ON-TREND INSPIRED PROTOTYPES AT GULFOOD MANUFACTURING, DUBAI Ingredion, Incorporated, a leading global provider of ingredient solutions to the food manufacturing industry, will be showcasing the latest consumer trends and ingredient innovations in six delicious recipe prototypes at this year’s Gulfood Manufacturing, designed to show food and drink manufacturers how they can develop and formulate affordable products with the ingredients and claims that consumers prefer.

Taking place from the 7-9 November at the Dubai World Trade Centre, Gulfood Manufacturing is the Middle East’s biggest annual food and beverage processing forum.

Ingredion’s Senior Culinologist will be on stand (S3-C2) to freshly

prepare dishes that tackle industry challenges including affordability, reducing sugar, and enriching products with plant protein.

Formulated with a variety of Ingredion’s textured pulse proteins, food systems solutions, flavour modifiers, erythritol sweeteners, and more, the menu features a crispy coated plant-based nugget, an affordable nacho cheese dip and a no added sugar still lemonade.

Technical experts will also be on hand to discuss visitors formulation and production challenges.

Firas Abu Irshaid, Sales Manager - Middle East, Ingredion, says: “The Middle East and African food and beverage sector is predicted to achieve between six and seven

percent annual growth between 2020 and 2022. Coupled with consumers’ willingness to try out new trends such as reduced-sugar and plant-based, this presents an opportunity for food and beverage manufacturers to tap into this developing market.

“Our team of experts will be on hand able to guide visitors through the latest consumer insights and their own individual reformulation challenges, looking at the latest ingredient innovations can help to optimise costs without sacrificing taste, texture, nutritional appeal and functionality. The recipes and demo kits available to taste on stand will demonstrate how they can deliver exactly that.”

The future is plant-based One of the rising food trends over the past decade is the plant-based diet. But processing plant-based protein with outstanding results can be expensive and challenging. By cooking your vegan product as part of the production process, you will get more control of taste, texture, and appearance.

We have a wide range of innovative cooking equipment and high-quality machinery that will help you succeed. jbtc.com/foodtech

VISIT US HALL 4. STAND D4 – 52

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Food Business Gulf & ME | www.foodbusinessgulf.com

READ MORE

October-December 2021

The Art of European Meat

Mastered by the Belgian meat suppliers What makes the Art of European Meat? It’s that exceptional combination of Craftsmanship, Food Safety and Tailor-Made Service. And that’s what the Belgian meat suppliers truly master. As one of Europe’s leading meat producers and exporters, they turn their expertise into an art form.

Up to you to savor it.

Find your Belgian meat master at artofmeat.eu

THE CONTENT OF THIS PROMOTION CAMPAIGN REPRESENTS THE VIEWS OF THE AUTHOR ONLY AND IS HIS/HER SOLE RESPONSIBILITY. THE EUROPEAN COMMISSION DOES NOT ACCEPT ANY RESPONSIBILITY FOR ANY USE THAT MAY BE MADE OF THE INFORMATION IT CONTAINS.

NEWS

TATE & LYLE OPENS STATE-OF-THE-ART FOOD AND BEVERAGE TECHNICAL APPLICATION CENTRE IN DUBAI Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, has opened its new Technical Application Centre in Dubai.

At the new US$2 million stateof-the-art centre, Tate & Lyle’s food scientists will work with food and beverage customers to address growing demand for solutions that lower sugar, fat and calories, and add fibre, in consumer products.

The opening of the new centre reflects Tate & Lyle’s commitment to the development of the food and beverage industry in the Middle East, Turkey and Africa.

Through their expertise in the beverage, dairy, bakery, sauce and dressing categories, Tate & Lyle’s

highly trained experts will support manufacturers across the region to deliver successful food formulation, from ingredients and recipes to the application and sensory experience.

The centre boasts advanced equipment and an optimised prototyping process to help customers drive their innovation agenda faster.

Dominique Floch, General Manager, Turkey, Middle East and Africa at Tate & Lyle, said: “The launch of our new Technical Application Centre in Dubai marks a milestone in our expansion in the region. We will be using cutting edge technology to provide our food and beverage partners with

Shaping the future of food, together

faster service and quicker project turnaround timeframes, which will be instrumental in increasing their speed to market.

Tate & Lyle will be running a newly launched initiative by UAE Food & Beverage Manufacturers Group, The Middle East Sugar & Calorie Reduction Knowledge Building Programme, from the new Centre.

Targeting government entities, food regulators, health departments, food and beverage manufacturers and dietary supplement providers, the sixsession programme will provide theoretical and practical knowledge for sugar and calorie reduction in food and beverage products.

Are you looking to co-create products offering great taste? Or stunning visual appeal?

Or nutritional and health benefits? Get inspired

by Givaudan’s Food Experiences and discover our innovative solutions and capabilities.

Join us at GULFOOD MANUFACTURING 2021 – 7-9 November, live in Dubai or online via LinkedIn.

Discover more

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

Range of Exciting Flavours for All Food Products

Sonarome offers an exciting range of flavours for bakery products, candy & chewing gum, beverages & snack foods and ethnic Indian flavours like flavoured milk, smoothies, buttermilk, sweet lassi, butter, paneer, ice-creams, yogurts, rasmalai and dairy sweets.

Sonarome Private Limited

OF DELIVERING ON COMMITMENTS

One Sonarome Way KIADB Industrial Area, Doddaballapur Bangalore 561 203, India FSSC 22000 & GMP CERTIFIED COMPANY

T +91 80 68902200 F +91 80 68902299 sonarome@sonarome.com www.sonarome.com

NEWS

AUTOMATION SOLUTIONS TAKE CENTRE STAGE AT ISHIDA At this year’s Gulfood Manufacturing (Hall 3, Stand A3-36), packing line equipment specialist Ishida Europe will showcase a selection of machines from its extensive portfolio that ideally demonstrate the benefits of automation in helping food manufacturers to reduce costs and downtime, increase throughput and efficiencies and in these ways maximise profits.

On display will be the world-leading Inspira VFFS bagmaker, two dynamic X-ray inspection systems from Ishida’s IX range and the CHW 214 multihead weigher which enables growing businesses to cost-effectively access high-quality weighing.

The models on show also indicate the huge range of weighing, packing and inspection equipment that Ishida offers as part of its ability to

design and install complete wall-towall packing line solutions.

The Inspira iTPS combines Ishida’s market-leading 14-head RV multihead weigher, offering closeto-zero giveaway and greater than 99% efficiency, with the world’s fastest VFFS bagmaker to deliver a top speed of 200 bags per minute for extruded snacks and 150 for potato chips. Advanced software and servo-controlled variable seal time, jaw temperature and jaw pressure enable the bagmaker to handle a variety of films, including standard, metallised, recyclable and biodegradable, as well as gusseted and block bottom bags with minimal change parts.

The Inspira comes equipped with Ishida’s proven iTPS™ software which facilitates full integration with other Ishida weighing and inspection

systems. It is being shown with integrated Ishida TSC sealtester and force balance checkweigher to offer a high-speed solution for leak detection, fill level monitoring and pack weight control. In addition, the TSC sealtester is specified with AAF (Auto Air-Fill) feedback software that automatically monitors and adjusts the pack inflation level on the bagmaker.

The two advanced Ishida X-ray inspection systems offer food manufacturers powerful quality control and food safety solutions.

The IX-G2-F Dual Energy can reliably detect low-density wish, rib and fan bones in unpacked chicken fillets at up to 400 per minute.

The machine can also carry out detection in uneven and overlapping products, reducing product waste by minimising false detection.

SERVING UAE, SAUDI ARABIA & THE MIDDLE EAST Unifiller offers an extensive line of pumps, depositors, extruders and decorating machines. From compact, portable tabletop machines to fully automated lines, see why so many customers prefer our machines! Easy to use, easy to maintain!

Linxis Group of Companies

www.unifiller.com | 1 604 365 1154

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Mixing Technologies

Food Business Gulf & ME | www.foodbusinessgulf.com

Ingredient Dosing

Mixing Technologies

October-December 2021

YOUR GREEN COFFEE PARTNER IN THE MIDDLE EAST.

Your Swiss specialist for worldwide green coffee trade since 1922. We deliver our coffee to your destination. We also provide various micro-lots. Do not hesitate to ask for a quote. www.blasertrading.ch

Meet GULFO us at O Booth D 2022 Z3-A3 4

NEWS

THAI HALAL INDUSTRY POISED FOR STRONG GROWTH With a growing percentage of the world’s population consuming halal products, Thailand is well-positioned to harness the opportunity to deliver on its rising demand. The Federation of Thai Industries had earlier revealed that it expects Thailand’s revenue from halal exports to rise 5 per cent in 2021.

Thailand is one of the largest halal product exporters in the world and produces everything from halal food and beverages to cosmetics, pharmaceuticals, consumer goods, meat, fertilizer, animal feed and more.

Panot Punyahotra Director of Thai Trade Centre, Dubai said: “With a long history in the

agri-food, food processing and non-food industries as well as expertise in international halal certification, Thailand possesses huge potential to have a greater share of the global halal market.

Through the backing of the Thai government, Thai food manufacturers and exporters have strong institutional support in place to encourage capacity building in critical areas such as international food hygiene and Halal standards, innovation, marketing, and assistance for small and medium-sized companies. I am certain that Thailand will become the leading hub for halal products and capture a bigger slice of the global halal market.”

According to the State of the Global Islamic Economy Report 2020, the global halal industry is estimated to be worth around USD2.3 trillion and growing at an estimated annual rate of 20%.

For halal F&B, Thailand is the world’s fifth largest producer with a 5.6% share of the global halal food market valued at US$5 billion a year, as per the Board of Investment of Thailand.

Thailand also ranks first for halal export among ASEAN countries. Halal food currently accounts for 20% of Thailand’s global food exports with more than 60% of halal exports going to Indonesia, Malaysia, and Brunei.

THERE IS PERFECT SYNERGY AMONG OUR MACHINES. AS BETWEEN YOU AND YOUR FAVORITE COOKIES. www.smartpackaginghub.com

Cama Group is a leading supplier of advanced secondary packaging systems in the bakery industry, continuously investing in innovative solutions. www. camagroup.com

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

NEWS

GLOBAL FOOD INDUSTRIES LAUNCHES REGION’S FIRST-EVER SALICORNIABASED BURGER RANGE IN UAE Global Food Industries (GFI), part of the Albatha Group, has partnered with the International Center for Biosaline Agriculture (ICBA), an international, non-profit applied agricultural research center, to produce their latest range of Salicornia-based burgers for health-conscious consumers.

This latest product range under GFI’s Al Areesh brand is a healthier alternative among burger lovers as it has Salicornia as well as Quinoa and Kale among its key superfood ingredients. A versatile crop grown in the UAE by local farmers, Salicornia is a plant that thrives in a saline environment and is a great substitute to table salt. Its use in making the burger patties has reduced sodium content by 40% while retaining the flavour. Salicornia is also known for

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its antioxidant, anti-bacterial and antiinflammatory properties.

Commenting on the launch, Ahmed Bayoumi, CEO GFI and IBFI, said, “This new burger range is a result of the commitment of our R&D team who worked tirelessly in coming up with a product that caters to the current demand for a healthier and more sustainable lifestyle. Grown

by UAE farmers, Salicornia is an innovative crop that is obtained from sustainable sources.”

“I would also like to commend ICBA’s efforts to introduce innovationled solutions here in the UAE. Our partnership with them is further proof of our commitment to continuously bring consumers with innovative products that are intrinsic to our brand ethos.”

Food Business Gulf & ME | www.foodbusinessgulf.com

“With a view to boosting local UAE agriculture and foster farming innovation, we are extremely proud to launch the Salicornia burgers in partnership with GFI. 90% of groundwater in the UAE is saline, making it an ideal environment to yield the best Salicornia produce.

Salicornia is completely safe for human consumption which is why we are focusing on building public awareness and increasing consumers’ knowledge about the nutritional benefits of Salicornia-based food products. We are optimistic that the launch of the new burger has the potential to transform the UAE’s burgeoning home-grown crops sector.” said Dr. Dionysia Angeliki Lyra, Halophyte Agronomist, Directorate of Programs, ICBA.

October-December 2021

Innovative machinery for the perfect shape and taste of your product Forming- CoatingFrying- & Cooking line

Why FMT? FMT designs and produces equipment for the further processing of meat, fish and potato products. Our focus is mainly on convenience products where quality is our starting point. Our range includes machines for forming, coating, frying, cooking, grill marking and freezing. These are all innovative machines that are optimally integrated into your product lines.

Also for sustainable meat successors we have solutions.

We look forward to meet you at stand S2-A12 of our agent Fanar Al Khaleej. To make an appointment please contact Mr. Bart Wehman: by phone +971 50 367 5791, or email bwehman@fanargroup.ae

we promise: high quality, flexibility, ease of operation & optimal hygiene

Food Machinery Technology B.V. Uilenwaard 48, 5236 WB ‘s-Hertogenbosch The Netherlands - E info@fmt.nl - www.fmt.nl

FOOD AND TECHNOLOGY UNITE AS BREAKBREAD DUBAI LAUNCHES NEW INNOVATIVE AND INTIMATE DINING EXPERIENCE BreakBread announced the launch of its exciting

new platform offering a food discovery experience

JUICES AND BEVERAGES

like no other in Dubai. Leveraging the power of technology, BreakBread aims to connect food

enthusiasts’, hosts and talented cooks through curated homecooked culinary experiences.

Hosts will be able to entertain and provide

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SALSAS, PLANT BASED AND FRUIT PRODUCTS

unparalleled culinary experiences for their guests, creating opportunities for people to enjoy, explore and discover the magic of memorable food

experiences from the comfort of their homes.

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Romain Ollivier, Co-Founder and CEO of

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CM

MY

GUACAMOLE AND AVOCADO PRODUCTS

CY

BreakBread, said: “The way in which we go out and dine in restaurants has never really been revolutionized, their concepts may vary but

the overall experience is always very similar.

CMY

DAIRY PRODUCTS

K

BreakBread offers a contemporary twist on

the social dining experience, going beyond the

traditional and immersing guests in their host’s unique style of cuisine and entertainment”.

Hiperbaric is the global HPP supplier leader with the most comprehensive and technically advanced range on the market with 300 machines installed worldwide.

It serves as an inter-mediation to connect

people who share a passion for food and social dining. The platform is dedicated to creating a

world that inspires human connection, redefining the meaning of home. This unparalleled

experience sets the stage for the audience to

unlock authentic recipes and satisfy their appetite

for great food, immersive culture and meeting new people.

Celebrating the announcement of the new

platform, Romain Olliver said, “We come from a community that inspires human connection. By exerting the power of technology, we bring the magic of real-world experiences conveniently

within the digital space. BreakBread is a ground-

breaking platform that will bring together culinary talents from all over Dubai and unite food

enthusiasts to celebrate and break bread together, redefining the sense of home.”

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

NEWS

TNA SOLUTIONS ADVANCES VFFS PACKAGING PERFORMANCE WITH LAUNCH OF TNA ROBAG® 3E Global food processing and packaging solutions specialist, tna solutions, unveiled the latest iteration of its flagship vertical form fill and seal (VFFS) packaging system, the tna robag® 3e. Featuring a new CXE integrated display controller, smart diagnostic tools and intuitive timesaving components, the system is capable of delivering up to 250 bags per minute (bpm) with wastage as low as 0.1%, alongside enhanced serviceability.

The simplicity of the new tna robag® 3e VFFS packaging solution makes it easy to operate, service and maintain. Featuring EtherCAT® real-time protocol and an integrated display controller system, this latest tna robag® reduces cabling infrastructure by 20%, enabling

easier servicing and lower total installed costs. The new system shares common core components with tna roflo® distribution conveyors and the tna intelli-flav® seasoning system reducing the need for additional spare parts stocking, and features integrated LED lighting in the packaging jaw area to make maintenance safer and easier to perform. Equipped with smart diagnostics and remote connectivity, the tna robag® 3e also offers real-time communication and status updates, enabling faster global servicing support.

“Food manufacturers are experiencing greater challenges than ever before and must therefore find new ways to improve operational efficiencies,” comments Alf Taylor,

Managing Director & CEO at tna.

“In an age of digital transformation and remote services, connectivity is king – intelligent communication between packaging systems and their auxiliary equipment allows operators to make their lines work even more efficiently, improving ROI.” Taylor continues: “Fast, simple and flexible, the tna robag® 3e features integrated control and a refined design for easy control and maintenance on-the-go. It incorporates unparalleled diagnostics for electrical components, streamlines the cable architecture and is assembled with fewer parts than its predecessors – all while maintaining the small footprint, speed and efficiency that cemented the tna robag® as an industry leading solution.”

World Class blends and juice compounds for the beverage industry SCP offers product solutions and innovation for the global beverage industry including: - Bag-in-box aseptic filler accommodating various pack sizes and fittings - Functional ingredients that support and benefit Gut health, increase immunity, energy, mobility and supplement protein intake - Diverse portfolio - 100% juice, nectars, drinks, ice teas, dairy blends and vegetable juice blends - Flavour profiles to suit all palate’s - Syrups for the manufacture of Cordials, CSD’s, energy and sports drinks SCP is now a business of AECI Food & Beverage and we have gained a reputation for consistent product quality, integrity and service excellence.

For more information visit www.scproducts.co.za

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Food Business Gulf & ME | www.foodbusinessgulf.com

A FSSC certified company / Co. Reg. No. 2001/003911/07

October-December 2021

www.macintyre.co.uk enquiries-macintyre@h-d-m.com

NEXT GENERATION

MACINTYRE REFINER/CONCHE THE NEXT LEVEL OF ENERGY SAVINGS THE NEXT SCALE OF CYCLE TIME REDUCTION

CHOCOLATE REFINER/CONCHE RC3000D, RC5000D The original and most efficient Refiner/Conche on the market Same quality at the NEXT level

SAUDI ARABIA EMBRACES EUROPEAN CHEESE AS IMPORTS FROM THE EU INCREASE TO OVER 42,476 TONNES The European Union’s (EU) imports of European cheese to Saudi Arabia increased to 42,476 tonnes in 2020, an annual increase of 15% on the 36,888 tonnes imported in 2019, according to the latest research from CNIEL, the French Dairy Board.

France is the second-largest dairy producer in the EU with 23.8 billion litres produced in 53,800 dairy farms in 2019 and continues to command the attention of Saudi Arabian cheese aficionados with well-known cheese such as Camembert and Brie remaining popular choices for all culinary occasions.

Other French cheese varieties increasing in popularity in Saudi Arabian cooking includes blue cheese, like Fourme d’Ambert or Bleu d’Auvergne, slightly salty cheese made of cow’s milk; Comte, which has the highest production volume with approximately 64,000 tonnes annually; and fresh cheese, which is made from whole or skimmed milk and cream and can be used as an appetizer, a snack or creamy desert.

Marie-Laure Martin, International Project Manager from CNIEL, said: “Both hotels and consumers in Saudi Arabia are continuing to choose French cheese for their cooking and baking, signalling a real awareness from the Saudi consumer in using only the finest produce that is known for safety, superior quality and traceability.”

“French dairy farms adhere to a national charter of good cattle breeding practices with 250 analyses per farm per year for milk pricing in accordance with its composition and quality. Also, traceability is provided between the farms and the collection tanker, and then along the entire processing chain right to the enduser to ensure world-class food safety. Technology has made it possible to make our food chains completely transparent – something we know our Saudi consumers welcome.”

French cheese is also gaining popularity in the wider Gulf Cooperation Council (GCC). Kuwait has seen imports up 9% from 5,328 tonnes in 2019 to 5,788 tonnes in 2020. Despite restrictions on the tourism and hospitality market, the UAE imported 15,710 tonnes in 2020, further underscoring the demand for French cheese in the UAE.

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

Visit us at Gulfood Manufacturing 7 - 9 November 2021 Sheikh Saeed Hall 2 S1-B1 | German Pavilion

NSK TRIPLE LIP SEAL PROVIDES ULTIMATE BEARING PROTECTION Bearings that operate in conditions with a high degree of contamination must offer many attributes. A highly efficient sealing arrangement is priority number one. However, these bearings must also be cost-effective and provide easy, quick and convenient fitting and removal, including the capability to counter any misalignment during assembly.

To help meet all of these demands, an increasing number of OEMs and manufacturing plants are finding the optimum solution in NSK’s Self-Lube® bearing units with triple lip seal.

Self-Lube® bearing units help users to combat extreme condition challenges through a broad portfolio of reliable inserts and housings. Notably, these cost-effective units provide a simple and fast solution for mounting bearings without the need for complex housings or special shaft arrangements. Self-Lube® units provide all the features necessary to easily attach a bearing to a frame and a shaft.

Premier among the advantages is the specially developed triple lip seal, a one-piece moulded nitrile seal with three sealing lips. Bonded to a protective outer steel pressing (secured in the outer ring), the triple lip seal makes for a highly efficient sealing design that protects the bearing in severe conditions involving dust, sand, water or slurry.

Among a growing number turning to Self-Lube® bearing units with triple lip seal is a manufacturer of barrel washers for cleaning vegetables prior to processing or packaging.

The barrel washer’s bearings submerge in water with every rotation of the drum. Due to water washout and corrosion it was proving necessary to replace the bearings every three months. To avoid this costly exercise, the company invited NSK’s expert team of engineers to investigate the problem.

After a full application review and bearing failure analysis, NSK recommended its Self-Lube® bearing units with triple lip seal, which are perfect for applications where bearings face exposure to water contamination. The solution produced a significant lifetime extension to more than 7 months (at least 133% improvement). As a result, the manufacturer of barrel washers is saving €56,600 in bearing replacement and maintenance costs over every six-month period of operations.

Self-Lube® bearing units comprise an insert and a housing. The inserts are deep-groove ball bearings made to the popular 6200 series configuration, with integral design features that make them more functional and versatile than standard ball bearings. Self-Lube® inserts not only suit the wide range of RHP housings available from NSK, but applications where the user’s own housing is preferred.

Creamy and shiny.

With Hydrosol.

Delightfully creamy, shiny, and a nice short texture with high viscosity. With Stabisol you can make breakfast or thick cream using standard processes. It’s a flexible solution that delivers the texture and flavour you’re looking for.

Sterilised products UHT products The fat content can come from milk or vegetable fat Fat-reduced products possible

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

HY_Breakfast_Cream_90x262_GB.indd 1

October-December 2021

www.foodbusinessgulf.com | Food Business Gulf & ME

18.08.21 14:18

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NEWS

WORLD’S FIRST RENEWABLE DRINKING WATER, SOURCED FROM THE SKY AND SUSTAINABLY BOTTLED, COMES TO THE GCC Masafi recently announced plans to launch SOURCE®, the world’s first renewable, sustainable bottled water, in the UAE and soon, across the Gulf Coast region.

By tapping the sky for the finest water on earth, SOURCE Global, PBC has created the world’s only premium bottled drinking water that’s sustainable inside and out.

SOURCE® Water comes from an entirely new, endlessly renewable, and locally created resource – the pure water vapor in the air – and is harvested using nothing but the sun.

It starts pure, is mineralized for great taste and good health, and always packaged in reusable, recyclable

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bottles. Because SOURCE® is locally made, it reflects the unique terroir of the region and has a smaller carbon footprint. For every litre sold, SOURCE and its partners donate a litre of the same, worldclass drinking water to local, waterstressed communities.

“This premium product is designed for modern consumers, who care about health, wellbeing, sustainability and community. SOURCE® Water embodies each of these values,” said Neil Grimmer, Brand President of SOURCE Global, PBC. “We’re revolutionizing a large, fast-growing category, transforming the drinking water experience, and redefining

Food Business Gulf & ME | www.foodbusinessgulf.com

what is means to create premium eco-friendly consumer products, and we’re excited to partner with Masafi to bring SOURCE® bottled water to the GCC.” Masafi, the pioneer of deep earth drinking water and the Middle East’s industry leader, will offer SOURCE® still, sparkling and flavoured sparkling water, packaged in recyclable glass, at retailers throughout the GCC. The company is working with SOURCE to develop the region’s first and the world’s largest water farm in the Masafi Mountains, creating a landmark where people can see the future of water and a technological breakthrough in developing the sustainable products consumers want. The water farm will be located in the Al Hajar Mountains at Masafi in the Ras Al Khaima Emirate, in the United Arab Emirates.

According to Boston Consulting Group, more than 40 percent of Gulf States consumers have begun or are considering buying ecofriendly products and many cite lack of sustainable product offerings as a barrier to change.

“We are proud of this strategic venture, which is an important milestone in our 44-year journey and an essential step toward the future we aspire to for our industry, our country and the region,” said Saood Al Ghurair, CEO of Masafi.

“This fantastic, truly proprietary product combined with our industry know how, reach and consumer engagement expertise will transform the bottled water category and help solve one of the region’s most pressing problems – access to clean, safe drinking water.”

October-December 2021

Coating & Conveying Solutions designed for your business Ideal applications: • • • • • • • •

Snack foods Prepared foods French fries Fresh produce Pet food Nuts & Trail Mix Crackers Confectionery

Across industries and applications, we design specialised solutions Bringing together leading brands in coating and conveying equipment for food and other industries. Our solutions set the standard for yield, efficiency, and safety while producing the highest quality and tasting product. Whatever your product needs, we can meet it with precision and passion.

info@heatandcontrol.com

|

heatandcontrol.com

NEWS

ASEPTO FROM UFLEX TO SHOWCASE ITS PIONEERING ‘FOIL STAMPING’ GLOBAL INNOVATION AT THE GULFOOD MANUFACTURING 2021, DUBAI UFlex, India’s largest multinational flexible packaging and polymer science company, and the first Indian manufacturer of aseptic liquid packaging material and filling lines under the brand name Asepto, will showcase its never-seen-before revolutionary ‘Foil Stamping’ innovation for the beverage industry at the Gulfood Manufacturing Expo 2021 in Dubai, stand number B7-28 Hall 7.

Asepto has a strong presence in the Indian market already and is rapidly growing into international geographies. It has established itself as a distinct brand for its strong technology-oriented innovation to deliver unique packaging features to beverage manufacturers all over the world.

Speaking about this unique

24

innovation, Ashwani Sharma, President & CEO of Aseptic Liquid Packaging Business at UFlex stated, “Unseen remains unsold on a crowded shelf, so visibility is crucial, and the more eye-catching the packaging is, the more visible it is to the consumers. Our company’s guiding vector is innovation to create value-added differentiator. ASEPTO packaging exemplifies our ability to stand out at the point of sale, which is advantageous to the beverage industry. Our premium range of Foil Stamped packs, one of our several USPs, has the ability to create a substantial market differentiation in this segment. Foil stamping is an aesthetic rejuvenation technique that is used to make text and patterns on the packaging stand out.”

Asepto is known for its innovative

Food Business Gulf & ME | www.foodbusinessgulf.com

value-added features and as a total system supplier, it has already carved a niche for itself in the market. Talking about the potential that the brand offers to global beverage manufacturers, Mr. Sharma added, “Gulfood Manufacturing is the most influential exhibition of the Food & Beverage industry and every year, we follow a ritual to share Asepto’s packaging experience with our global customers. We are all set to dazzle the stage once again with our artistically revitalizing global breakthrough of ‘FOIL STAMPING’ in aseptic liquid carton packaging. Our ongoing efforts are focused toward providing firsthand experience to our worldwide customers and developing new sustainable packaging trends.”

October-December 2021

N EWS

HEYCHEF LAUNCHES REGION’S FIRST ONLINE ON-DEMAND PERSONAL CHEF SERVICE IN THE UAE HeyChef.ae, a UAE based foodtech start-up has launched one of its kind on-demand personal chef service. The platform which is a perfect blend of hospitality and technology, allows you to select a Chef based on your preferred cuisine. HeyChef offers personal chef service across Dubai, which entails a chef coming at your house and preparing dishes based on your requirements (i.e. taste, diet needs, meal prep,

BBQs, parties, gatherings etc.).

Co-Founders Pranav Arora and Mugdha Kalvade launched HeyChef in May 2020 with the concept of ‘you book, we cook’.

Before onboarding any chef, the duo undertake several tasting sessions where the chefs have to prepare the requested dishes across different cuisines in the defined time, while keeping the kitchen and hygiene in order.

On customer’s requirement,

HeyChef also provides ingredients shopping and cutlery checklist at an additional charge. HeyChef’s services are offered on daily, weekly, monthly basis and even for parties, gatherings and corporate events. Each Chef has an expertise in certain type of cuisine however also has the ability to adapt as per their customer’s taste palette. In addition, they cover all the popular foods that are requested by the customers.

ARLENE® HALAL, PLANT-BASED MEALS LAUNCHES IN THE UAE Indoguna Productions FZCO, a first-class Halal food manufacturer in the region, announced Arlene®, its plant-based brand. Arlene® is now available in the UAE with an exciting line-up of Halal, plant-based meals that appeal to vegans, vegetarians, flexitarians, and meat-eaters alike.

Meals from Arlene® are packaged frozen, convenient for heat-andserve easy solutions at home, office, or anywhere else needed.

“With the launch of Arlene® in the UAE, more people will have the opportunity to enjoy the nutritional and environmental benefits of a plant-based diet,” said Helene Raudaschl, Founder of Arlene®.

“Seeing Arlene® in many

October-December 2021

communities is a dream of ours, and the UAE is a strategic engagement which we simply cannot pass up.”

“We are thrilled to launch our Arlene® plantbased cuisine to the UAE market. Arlene® is fully created, developed, and manufactured in Dubai.

There is no better time or place to reach out to our vegan, vegetarian, and flexitarian communities,” added Arlene® CEO, Arnaud Thulliez.

Headquartered in their 60,000 square-foot stateof-the-art manufacturing facility in Dubai, the Arlene® global kitchen produces a full line-up of international cuisine, with Halal-certified products borne from only the highest-quality, fully sustainable raw ingredients.

www.foodbusinessgulf.com | Food Business Gulf & ME

25

NEWS

AAK’S AKOMEL™ FATS OFFER GATEWAY TO GROWING PREMIUM CARAMEL OPPORTUNITY AAK has developed a range of fats for chocolate and confectionery manufacturers that are looking to benefit from the growing popularity and premiumization of caramel.

AKOMEL™ is a portfolio of clean-label and plant-based fats from sustainable sources. Non-hydrogenated, non-

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trans and low-saturated fat options are available.

Already a well-established classic, caramel is also one of the fastestgrowing confectionery categories, according to Euromonitor, with value sales set to increase by about 5 percent between 2020 and 2023.

Food Business Gulf & ME | www.foodbusinessgulf.com

This will outstrip volume growth over the same period (2.5 percent), indicating that caramel has established itself as a premium category. In addition, caramel is the fastest-growing flavor component in indulgent categories such as chocolate and confectionery.

This trend towards premiumization is further supported

by Mintel data demonstrating that there has been an increase in the number of new launches of higher-priced caramel products. By contrast, the number of launches of cheaper caramel products is declining.

The caramel category also covers toffee, fudge and nougat – with textures ranging from the hard and chewy to very soft and melt-in-themouth. The fat content in caramel is typically 5 to 15 percent and plays a major role in terms of its flavor, mouthfeel and texture. How the fat melts in relation to human body temperature is an important part of the taste experience. Apart from having the desired sensory quality, caramel must be stable enough to retain its shape at room temperature and ensure it does not stick to packaging.

Speciality vegetable fats can provide improved process control and lower costs without compromising clean label appeal.

They are also vegan-friendly and aligned with demand for plant-based foods. Vegan and plant-based foods are strong trends and high in the top of mind of consumers nowadays.

Consumers’ awareness of products that are good for themselves but also good for the planet seems to be an important driver of their purchasing decisions.

October-December 2021

ISTANBUL EXPO CENTER - TURKEY

13TH INTERNATIONAL TRADE FAIR FOR BAKERY, PATISSERIE MACHINERY, ICE CREAM, CHOCOLATE AND TECHNOLOGIES

10-13

MARCH

2022 Supported by:

Venue

“THIS FAIR IS ORGANIZED WITH THE AUDIT OF TOBB (THE UNION OF CHAMBERS AND COMMODITY EXCHANGES OF TURKEY) IN ACCORDANCE WITH THE LAW NO.5174”

NEWS

ICE WATER MANAGEMENT AT GULFOOD MANUFACTURING IN DUBAI ICE WM is a recognized expert in the engineering, commissioning and life time technical support of water treatment systems in the beverage industry worldwide.

ICE WM will showcase its unique know-how in water process turnkey projects, ranging from well to filler inlet, with CIP, specific audit, training (bacteriological safety, quality control & management, remineralization recipes) and spare parts servicing and installation. This new Gulfood Manufacturing edition will be an excellent opportunity for beverage producers from the

28

MENASA region to exchange and get full support from ICE team about their new projects.

As a specialist of Total Water Management, ICE WM offers solutions to enhance quality and ensure water savings at each step of the process. ICE team will be pleased to present its WASA™ methodology that includes audits and expertise missions, optimisation and compliance of discharges/ wastewater with local regulations. Along with its analysis, ICE Water Management can offer a technological upgrading of

Food Business Gulf & ME | www.foodbusinessgulf.com

customers’ equipment or a dedicated WASA™ range to reduce discharges, reuse water in the water treatment process, and recycle water in the treatment line, or in utilities.

With its new entity in Saudi Arabia, ICE Water Management wants to strengthen its presence in the Saudi Kingdom in order to support closer its existing customers base. It will offer technical support, after-sales services, spare-parts and diagnostic without wasting time.

Visit them at hall 7 booth E7-3.

October-December 2021

Lesaffre Gulf FZE opens a new baking facility to better serve baking professionals As a global key player in the field of fermentation, Lesaffre develops, manufactures and markets innovative solutions for baking, food taste & pleasure, health care, and industrial biotechnology.

In order to ensure greater proximity to its customers, Lesaffre employs more than 10.000 people in its 81 subsidiaries based in 51 countries on 5 continents. Recently, Lesaffre expanded its business with a new Sales Office based in Dubai, UAE. As the pioneer of innovation in bread-making, the Lesaffre Baking Center™ in Dubai, UAE is the newest center in a network of 48 centers of expertise throughout the world. In order to meet its customers’ specific expectations in this region, the team in Dubai is formed of technicians from different origins and therefore able to communicate in most of the languages spoken in Gulf and Middle East.

Close to the clients, the experts from the Baking Center™ are particularly dedicated to trainings and workshops for professional bakers, technical assistance and unique services such as creation of customized recipes for industrial bakers with baker’s yeast and baking ingredients adapted for specific local requirements.

Lesaffre Baking Center™ in Dubai will be able to support all its customers technical needs in baking and guide them in developing their business. Lesaffre knows that the quality and modernity of the equipment is one of the main and necessary preconditions that has a direct impact on the accuracy of analysis made in its Baking Center™. Thus, its equipment is designed specifically to fit with challenges coming from Gulf and Middle East. Its lines are adapted for instance to re-create the real conditions of your productions.

Lesaffre Baking Center™ in Dubai provides the following services: -

Trainings Technical support Product development Benchmarking Formulation

Lesaffre Baking Center™ team can also provide support for cost optimization and troubleshooting.

Bake what you imagine!

Gulfood Manufacturing Lesaffre Stand Hall 2/S3-A2 Dubai, 7/9 November, 2021

www.lesaffre.ae

G U LFOOD M A NUFA CT UR I N G PR EVI EW

GULFOOD MANUFACTURING 2021: A UNIQUE PLATFORM FOR GLOBAL ‘‘Gulfood Manufacturing highlights multiple F&B SUPPLIERS sectors like Ingredients,

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spin-off’s most well-rounded and forward-looking exhibition and conference to date, offering a 360-degree solutions platform for a regional industry buoyed by strong consumer demand in an increasingly competitive

Food Business Gulf & ME | www.foodbusinessgulf.com

‘‘

T

he seventh edition of Gulfood Manufacturing, the Middle East’s largest food and beverage processing forum at Dubai World Trade Centre (DWTC) this November 7-9, promises to be the Gulfood

Processing, Packaging, Automation & Control, Printing & Labeling, and Supply Chain Solutions.

October-December 2021

marketplace.

While retaining its long-standing reputation as the principal place to conduct multimillion-dollar business transactions with exhibitors from over 60 countries showcasing the latest industry development tools, Gulfood Manufacturing 2021 boasts a range of features that put it firmly in the realm of future forecasting, trend tracking, and sector education.

Providing a unique platform for global F&B suppliers, Gulfood Manufacturing will bring to the MEASA region industry breakthroughs, improvements, innovations, and technological advances in ingredients that will help the food manufacturers add value to their products and increase bottom-line success.

Gulfood Manufacturing highlights multiple sectors like Ingredients, Processing, Packaging, Automation & Control, Printing & Labeling, and Supply Chain Solutions. A full range of ingredients for commercial food production along with alternative food ingredients and trends such as plantbased proteins will be lined up in the Ingredients sector.

Gulfood 2021, the world’s most competitive sourcing hub, which ran at Dubai World Trade Centre (DWTC) from 21-25 February under strict and proven health and safety protocols, has inspired tremendous global industry confidence, with 2,500 companies from 85 countries recognizing the show’s capability to kick start F&B trade. The event received high-powered praise for sending the right signals of a return to business. Toplevel business leaders and major F&B producers have praised Gulfood 2021, the world’s first in-person F&B event for 12 months, for facilitating an important and timely return to face-to-face interaction.

Food manufacturing is now among the top 3 contributors to the UAE economy.

Globally, the food processing ingredient market is expected to reach US$ 56 billion by 2024.

October-December 2021

SH O W PRE VI EW S

CATERING TO THE HOTELIERS AND HOSPITALITY SECTORS The Speciality Food Festival is the perfect platform to showcase premium food products to trade buyers from in and around the region.

Catering to the exclusive hospitality & institutional sectors and the specialist buyers of premium produce across the Middle East, The Speciality Food

Festival returns with its unique platform where buyers can taste and sample quality brands.

The show will bring together the Middle East's leading Chefs, hoteliers, retailers and foodservice solutions providers to address the industry's pressing needs, opportunities and successes.

Hosted in Dubai, the fine dining and gastronomic capital of the Middle East, The Speciality Food Festival is where the region’s leading chefs, importers and exclusive retailers will be sourcing the finest ingredients for refined and demanding palates, in search for the very best that money can buy.

ACCELERATING PRIVATE LABELLING & BRAND LICENSING Private Label & Licensing

to explore new business

Manufacturing will provide a

avenues by connecting them

place along with Gulfood

strategic incubation platform for heavy weight local,

regional and international businesses, start-ups,

and entrepreneurs to tap into worldwide business

and product convergence

with private label suppliers, contract manufacturers,

and solution providers from across the global FMCG sectors.

The inaugural edition of

opportunities across the

Private Label and Licensing

labeling, brand licensing,

featured more than 140

rapidly accelerating private and contract manufacturing sectors.

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The show enables visitors

Middle East, taking

Middle East held in 2019

international brands from 50-plus countries.

Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

S HO W PR EV I E W S

YUMMEX MIDDLE EAST PRESENTS THE LATEST TRENDS AND INNOVATIONS IN THE MENA REGION Everything set to start: from 7-9 November 2021, yummex Middle East, the international trade fair for sweets and snacks in the MENA region, continues on its successful course. More than 180 exhibitors from more than 30 countries present their products and innovations in Dubai. They trust in yummex Middle East as a platform for targeted business contacts in one of the largest growth markets worldwide to generate business relationships that promote exports and to provide opportunities for a direct

exchange with the industry on location.

Renowned international top companies like Bakewell Biscuits, Danpak Food Industries, Embare, Felföldi, Madhur Confectioners, Millano, Paletas Mara, Riclan, Roshen, Trolli, Vidal Golosinas and Wawel will present their offering of sweets and snacks for the MENA region at yummex Middle East. Nine new country pavilions from Bulgaria, France, Latvia, Morocco, Pakistan, Poland, Russia and Spain impressively emphasise

the importance of the event for established and new companies.

The newly established Newcomer Area offers companies exhibiting for the first time at yummex Middle East an attractive presentation area and was immediately fully booked.

Participants like Chocoland, Golski, Pure Temptation, RIF, Terravita, Uno Foods and Vitba profit from targeted promotion and special visibility, optimally bringing their products to the market and establishing new business relationships.

HTG INDUSTRY SAS FRANCE A MEMBER OF

GROUP

ce un sou ffl e d’ava n

COMPLETE BLOWING & FILLING LINES FOR PET BOTTLES, CANS AND GLASS BOTTLES APPLICATION Still water, Juice, Carbonated drinks, Milk, Edible oils, Liquid chemicals and Turnkey breweries.

OUTPUT 1,000 BPH to 24,000 BPH

EUROPEAN MANUFACTURING European made machines with 3 years warranty, tropicalized and protected from fluctuations and cuts of electricity. With qualified after sales service.

4K, SILVER TOWER, JLT, DUBAI, UAE +971 52 279 4153 +971 4 770 7713 dubai@htgindustry.com

October-December 2021

Visit Us At Our Booths: DWTC, 7th- 9th Nov 2021

Hall No 1, Stand No D1 - 6 Za’abeel Hall, Stand No Z3 - B19

42 AV FOCH, 60300 SENLIS, FRANCE +33 (0) 344 265 893

contact@htgindustry.com

For More Info: www.htgindustry.com

www.foodbusinessgulf.com | Food Business Gulf & ME

33

S IAL ME PREVI EW

SIAL MIDDLE EAST AND ABU DHABI INTERNATIONAL DATE PALM EXHIBITION TO BEGIN IN DECEMBER IN ABU DHABI

S

IAL Middle East, one of the Middle East’s largest food, beverage, and hospitality events, held concurrently with the Abu Dhabi International Date Palm Exhibition (ADDPE) will be launched from 7 – 9 December 2021 by the Abu Dhabi National Exhibitions Company.

The events will be held under the patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, Deputy Prime Minister and Minister of Presidential Affairs, and Chairman of the Abu Dhabi Agriculture and Food Safety Authority (ADAFSA).

H.E. Saeed Al Bahri Salem Al Ameri, Director-General of the Abu Dhabi Agriculture and Food Safety Authority, said: “SIAL Middle East is gaining importance and success year after year for its role in opening new business prospects for suppliers and buyers in one of the world’s fastest-growing food and beverage markets as well as enhancing the emirate’s position as a leading food and beverage hub. We are looking forward to another successful edition this December.”

Speaking on the decision for the date change from September to December for SIAL ME, Humaid Matar Al Dhaheri, Managing Director and Group CEO at the Abu Dhabi National Exhibitions Company, said: “SIAL

34

Middle East 2021 and the Abu Dhabi International Date Palm Exhibition 2021 are some of the most important annual exhibitions ADNEC holds.

We have co-operated closely with our partners across the public sectors in developing and enhancing the exhibitions’ calibre at both a regional and global level, alongside ensuring that these exhibitions are the most prominent international events in this critical sector.

Food Business Gulf & ME | www.foodbusinessgulf.com

The events will attract a wide range of local, regional and international exhibitors, alongside a plethora of visitors, decisionmakers, experts, and industry professionals.

“ADNEC Group is immensely adaptable, allowing us to respond to changes across the business tourism sector, which is particularly pertinent given current global conditions. We do so in finding alternative solutions that protect our partners’

October-December 2021

S I A L M E PR E V I E W

‘‘SIAL ME has cemented itself as the ideal platform to offer valuable investment opportunities in the region for food, beverage and hospitality companies, and will continue this year to host a range of awards and workshops for industry attendees in a trade-business environment

‘‘

October-December 2021

interests, enabling the success of all exhibitions and conferences organised by our company.”

H.E. Dr. Abdul Wahab Zayed, Agriculture Consultant at the Ministry of Presidential Affairs and Secretary General of the Khalifa International Award for Date Palm and Agricultural Innovation, commented; “Owing to the sustained support of our partners,

organisers, and host, we can look forward to hosting yet another successful edition.”

“This year’s event is set to attract serious date palm buyers, and the Abu Dhabi International Date Palm Exhibition, alongside SIAL ME, has positioned itself as a key industry event across the region. The exhibition is expected to attract a large numbers of key buyers this year looking to purchase date palm fruit,” he added.

Nicolas Trentesaux, CEO of the SIAL Global Network said: “SIAL ME has cemented itself as the ideal platform to offer valuable investment opportunities in the region for food, beverage and hospitality companies, and will continue this year to host a range of awards and workshops for industry attendees in a tradebusiness environment. We are looking forward to welcoming participants from across the world to the exhibition in 2021.”

SIAL ME will see local, regional and international specialty establishments highlight the latest innovations, technologies, global food security and future global trends in the food, beverage and hospitality industry.

www.foodbusinessgulf.com | Food Business Gulf & ME

35

TU T TOFOOD NEWS & HO ST M I LA N O R EVI EW

RESULTS BEYOND EXPECTATIONS FOR HOSTMILANO AND TUTTOFOOD

T

he return of in-person HostMilano and TUTTOFOOD, that ended last week of October at FieraMilano in Rho, in conjunction with MEAT-TECH, exceeded all expectations by attracting more than 150 thousand trade visitors.

“The chance we took of going back doing business inperson proved to be a winner”, comments Luca Palermo, CEO and General Manager of Fiera Milano. There was a great desire to do business live, as shown by the meetings of the more than 150 thousand visitors with more than 2,700 companies.

Crowded aisles and lively exchanges at different booths consolidate Fiera Milano’s growing

36

role as a European exhibition hub and internationalization for Italian companies of all sizes. A continuous and organic strategy demonstrated by the constant increase in international buyers was also collaborated by the ICE Agency.

The new agreements signed

by Fiera Milano reinforced the supply chain approach that the Italian agri-food and hospitality ecosystem needs to present itself abroad in an organic way. The new partnership with Fiera Italia and Coldiretti will promote the ‘Made in Italy’ agri-food products to double the value of exports.

The agreement with Informa Market- a leading trade fair sector with over 450 events in its

Food Business Gulf & ME | www.foodbusinessgulf.com

portfolio, will bring the companies taking part in Fiera Milano events to even more strategic foreign areas.

“Our ambition remains unchanged. We want to strengthen ourselves as a European hub capable of hosting congresses and events globally. Hence, we are focused on activating partnerships with major international players”, Mr Luca adds.

The recent edition of HostMilano and TUTTOFOOD marked platforms not only for business but also for presenting data and research, sharing knowledge, international competitions, and discovering new trends with hundreds of events to launch.

October-December 2021

‫‪The European Union supports‬‬ ‫‪campaigns that promote high quality‬‬ ‫‪agricultural products.‬‬

‫ﻳﻣﺛﻝ ﻣﺣﺗﻭﻯ ﻫﺫﻩ ﺍﻟﺣﻣﻠﺔ ﺍﻟﺗﺭﻭﻳﺟﻳﺔ ﺁﺭﺍء ﺍﻟﻣﺅﻟﻑ ﻓﻘﻁ ﻭﻫﻲ ﻣﺳﺅﻭﻟﻳﺗﻪ ‪ /‬ﻣﺳﺅﻭﻟﻳﺗﻬﺎ ﻭﺣﺩﻫﺎ‪.‬‬ ‫ﻻ ﺗﺗﺣﻣﻝ ﺍﻟﻣﻔﻭﺿﻳﺔ ﺍﻷﻭﺭﻭﺑﻳﺔ ﻭﺍﻟﻭﻛﺎﻟﺔ ﺍﻟﺗﻧﻔﻳﺫﻳﺔ ﻟﻸﺑﺣﺎﺙ ﺍﻷﻭﺭﻭﺑﻳﺔ ﺃﻱ ﻣﺳﺅﻭﻟﻳﺔ ﻋﻥ ﺃﻱ ﺍﺳﺗﺧﺩﺍﻡ ﻟﻠﻣﻌﻠﻭﻣﺎﺕ ﺍﻟﺗﻲ ﺗﺣﺗﻭﻱ ﻋﻠﻳﻬﺎ‪.‬‬

‫‪www.eubeehoney.eu‬‬

‫‪BEEKEEPING‬‬ ‫‪COOPERATIVE‬‬ ‫‪OF THASSOS‬‬

S U GAR RED UCT I O N SO LUT I O N S

FIND YOUR LOW-SUGAR SWEET SPOT BY BALANCING YOUR RECIPE WITH CHR. HANSEN’S SUGAR REDUCTION SOLUTIONS

L

ong hailed as a wellnesspromoting health food, yogurt is most often considered a dietary choice that doctor not only approve of, but often choose for themselves. High in protein, calcium, and beneficial live cultures, the age-old fermented food is a mainstay in communities around the world.

However, in recent years, yogurt recipes have evolved to include more sugar, in some

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cases reaching levels that rival soft drinks and candies. Today, an average pot of yogurt could contain 12% sugar, and many brands contain even more. At a time when promoting health and preserving wellbeing is of greater emphasis than ever, consumers are taking extra care to reduce their sugar intake. Producers aiming to keep pace with current trends need to evolve their offerings accordingly.

Food Business Gulf & ME | www.foodbusinessgulf.com

Dairies are under growing pressure to reduce sugar The United Nations has outlined in its Sustainable Development Goals seventeen global intentions that can serve as a “blueprint for peace and prosperity for all people and the planet, now and into the future.”

These include intentions to improve health outcomes and, in particular, support initiatives that can prevent

October-December 2021

S UGA R R ED UCT I O N S O LU TI ON S non-communicable diseases, or those exacerbated by lifestyle choices. 1 As part of this goal, the United Nations recommends producers and consumers take steps to promote reduced sugar intake, given the established correlation between sugar consumption and rising rates of lifestyle illnesses such as diabetes, heart disease, and cancer. 2 Market research suggests that consumers share this objective.

36% of global consumers report making efforts to avoid sugar and looking for limited sugar or no added sugar claim.3 54% of Middle East and African consumers are also looking to reduce sugar intake as their plan to eat and drink more healthily.4

A best-in-class portfolio of natural solutions for less added sugar Chr. Hansen’s solutions are inspired by nature and enable dairy producers to significantly reduce the sugar content of their products and ensure delicious outcomes with authentic taste and texture.

• NOLA® Fit is a highly efficient, cost-attractive innovative enzyme solution that converts lactose to glucose and galactose, enhancing sweetness perception while creating the option for going lactose-free at the same time. This allows dairy producers to keep the sweetness, reduce added sugar by 1.5 – 2.0g per 100g of yogurt, and maintain the same great taste throughout shelf life.

• The innovative Sweety®

culture is founded on principles of fermentation. The culture works by consuming galactose coming from lactose, and then excreting glucose into the milk to enhance sweetness without upping sugar content. With Sweety, producers can look forward to maintaining the level of sweetness their customers love, all while reducing added sugar.

[1] Sustainability Development Goal 3

(target 3.4): https://sdgs.un.org/goals/ goal3 [2] https://www.un.org/

sustainabledevelopment/blog/2015/03/unhealth-agency-points-to-solid-evidencebacking-its-call-to-reduce-sugar-intake/ [3] Euromonitor Voice of the Consumer:

Health and Nutrition Survey, fielded February 2020 among consumers across 20 countries.

[4] FMCG Gurus, What’s Next for Immune

Health in 2021, Jan 2021

Balance taste and health Find your low-sugar sweet spot with our innovative sugar reduction solutions: the Sweety® culture and NOLA® Fit lactase

For more information, reach us at meainfo@chr-hansen.com or +971 4 4550300

October-December 2021

www.foodbusinessgulf.com | Food Business Gulf & ME

39

D AIRY INGREDI ENTS

DAIRY INGREDIENTS ‘‘MADE IN GERMANY’’

U

elzena eG is a dairy cooperative with four production plants and two sales units located in Northern Germany. As a milk specialist for the food industry, Uelzena produces milk based ingredients like skimmed milk powder, butter, concentrated butter (AMF), sweetened condensed milk and cream.

All ingredients are produced directly from fresh milk or cream

– free from any food additives and are naturally clean label products.

Uelzena sources the majority of their raw material milk from own contract milk producers in northern Germany. This means short transport routes and guarantees both the availability and highest quality of the raw ingredient. It also means Uelzena knows exactly where their milk comes from. Best conditions for the production of high quality milk ingredients.

Milk specialist and reliable partner for the food industry In 2020, milk deliveries to the production facilities of the Uelzena Group increased again, as in the previous year. A total of almost 687 million kg was processed into dairy ingredients. The majority of the volume is sold in the Uelzena Ingredients business unit to customers in the international food, chocolate and confectionery industry.

Uelzena Ingredients recorded an increase in sales of almost 1,700 tonnes in milk powder, their best-selling product group, despite the Corona-related turbulence in the sales markets. Sales volumes for skimmed milk powder and buttermilk powder reached a new record total of 86,000 tons. Milk fats are their second main product group behind milk powder. In 2020, Uelzena supplied 48,597 t of butter and anhydrous milk fat to the European and international confectionery, bakery and food industries, which makes them to one of the largest producers in Europe.

For more information, visit www.ingredients.uelzena.com

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

I N GR ED I E N TS

B

otanical Innovations has created two unique highly versatile ingredients from Australian Apples, Apple Cider Vinegar Powder with ‘Mother’ and Apple Fibre Powder which are suitable for a variety of functional food and beverage applications.

Apple Cider Vinegar Powder with ‘Mother’ combines a great sweet and sour flavour with a range of health benefits. Dating back 5,000 BC vinegar has been a staple part of the human diets for millennium. The first recorded use was by the Babylonians who used vinegar as a condiment and preservative. The Ancient Romans consumed vinegar as a beverage and the Ancient Greeks

October-December 2021

BOTANICAL INNOVATIONS NEW GREEN APPLE NUTRACUETICAL INGREDIENTS used vinegar to pickle meat and vegetables.

Botanical Innovations Apple Cider Vinegar Powder with ‘Mother’ has built upon this ancient tradition with the creation of an ingredient that contains concentrated bioactive compounds including the “Mother”, Polyphenols, Antioxidants as well as Organic Acids and Acetic Acid.

Botanical Innovations Apple Fibre Powder is derived from apple peel and pectin extract using proprietary technology to create a natural ingredient which contains 65% Soluble and Insoluble Dietary Fibre for gut and circulatory health.

The recommended daily dietary fibre intake is 20g for women and children and for men over 50 years of age this increases to 40g per day. This unique dietary fibre ingredient can be added to a variety of functional foods and beverages and supplements to assist meeting recommended daily fibre requirements.

Botanical Innovations also manufactures a range of new and novel nutraceutical flavours, fragrances and ingredients for functional foods and beverages.

The product range includes Red Wine Extract Powder, Blood Orange Powder, Spirulina Powder and Fermented Pineapple Powder.

www.foodbusinessgulf.com | Food Business Gulf & ME

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I N G R E DIE NTS

BENEO INGREDIENTS PROMOTE IMMUNE SUPPORT AND HEALTHIER AGEING

N

ot surprisingly, given the global pandemic, immune health support is at the top of consumers’ minds at present.

Here Anke Sentko, Vice President Regulatory Affairs & Nutrition Communication at BENEO discusses how the immune system can be supported and healthier ageing promoted using BENEO’s low glycaemic functional ingredients.

Consumers want to age more healthily In a recent BENEO and Health Focus International survey, 85% of those aged 50 and over have

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shown a willingness to take charge of their health, realising that their short-term health depends on how well a person takes care of themselves. A key way of doing this is through changing what they eat and drink, with 30% of consumers aged 50+ saying that the primary reason for them choosing healthy foods and beverages is to ensure their future good health, with another 28% choosing these products to enhance their daily health.

Smart food choices strengthen the inner defence system Supporting the immune system is a

Food Business Gulf & ME | www.foodbusinessgulf.com

key part of healthier ageing. As well as sustaining the gut microbiome with gut-friendly foods containing prebiotics, a key recommendation to supporting immunity is to manage blood glucose levels.

Traditionally, high blood glucose is linked to those with prediabetes and Type 2 diabetes, however, blood glucose levels also influence the innate immune system. This became very clear during the COVID-19 pandemic when researchers found that high blood glucose was a risk factor independent of diabetes.

Having high blood glucose levels is closely linked with being

October-December 2021

I N GR ED I E N TS overweight, obesity, metabolic syndrome, pre-diabetes, diabetes, coronary heart disease and more.

An important way to address this is through a change of diet. Food choices and ingredients that can reduce the blood glucose response will become increasingly important, and low glycaemic functional ingredients, such as the balanced sugar isomaltulose, are playing a growing part in this process.

BENEO’s low glycaemic functional ingredients According to a consumer survey conducted by Insites Consulting on BENEO’s behalf, 78% of 65to 75-year-olds in Asia, Europe and the US are now paying attention to their sugar intake.

However, the key to promoting healthy ageing through blood sugar management is through the right choice of carbohydrate. The

October-December 2021

ideal carbohydrate provides the necessary energy for a person’s metabolism, it triggers a low and balanced rise in blood glucose and a low increase in insulin, as well as encouraging fat burning rather than fat storage.

The goal for any food producer interested in promoting the long-term health of consumers should be the development of food choices that deliver a lower glycaemic profile. This is only possible by selecting the right ingredients. A case in point is the increasing popularity of isomaltulose, chicory root fibre (inulin, oligofructose) and isomalt functional ingredients in product development. With a low glycaemic profile, all of these ingredients can help in the creation of foods and beverages that promote blood sugar management.

BENEO’s Palatinose™ (isomaltulose) is a slow release sugar. It is made from sucrose which is naturally sourced from sugar beet. It is also naturally found in honey. Palatinose™ is unique in its ability to deliver a lower rise in blood glucose, while delivering full carbohydrate energy (4 kcal/g). Its slow uptake results in a low and balanced blood glucose response, making it an ideal ingredient to help support blood sugar management. No wonder therefore that almost two thirds of European 55- to 75-yearolds in a consumer survey found Palatinose™ appealing due to these unique characteristics.

Additionally, this unique sugar carries EU health claims for being toothfriendly and providing a lower blood glucose response.

BENEO’s sugar replacer Isomalt supports a low glycaemic diet by making tasty and enjoyable sugarfree confectionery and other food

products possible. It is an almost non-digestible carbohydrate that provides half the calories of sugar, whilst having an almost negligible effect on blood sugar and insulin levels. Similar to Palatinose™, Isomalt also supports dental health and carries an EU health claim for being toothfriendly, as well as an US health claim for not promoting tooth decay.

Chicory root fibres, such as BENEO’s Orafti® Inulin and Oligofructose, contribute to a low glycaemic diet by replacing available carbohydrates and enriching the food with a dietary fibre. At the same time, numerous studies have shown that prebiotic chicory root fibre nourishes the beneficial gut microbiota, supports blood sugar management and weight management together with digestive health and wellbeing.

With COVID-19 driving consumers to boost their longterm health, immunity and mental stability, manufacturers are increasingly looking to functional ingredients, such as slow-release carbohydrates, to support consumer health goals. Working with food and drink providers worldwide, BENEO is well able to help producers create exciting solutions that promote long-term health, whilst offering immune support.

For more information, visit www.beneo.com

www.foodbusinessgulf.com | Food Business Gulf & ME

43

F OOD COL O R S

GNT SHOWCASES THE POSSIBILITIES WITH CLEAN-LABEL EXBERRY® COLORING FOODS AT GULFOOD MANUFACTURING

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NT will highlight the power of its plantbased EXBERRY ® Coloring Foods at Gulfood Manufacturing in Dubai (7-9 November).

Based at booth S3-14, GNT’s experts will be available to discuss how colors made from edible fruit, vegetables and plants can be used to support clean and clear label declarations in almost any food and drink application.

The company will present a variety of colorful products from across the market to demonstrate how EXBERRY ® concentrates are being used by some of the industry’s leading brands. The team will also be handing out plantbased pectin gummies.

Santhosh Thankappan, Sales Director GNT Middle East Fz L.L.C, said: “We’re very excited to return to Gulfood Manufacturing to meet with customers old and new from across the region.

Demand for clean labels and natural formulations is growing all the time in the Middle East, so our plant-based colors are a perfect solution for the modern market.”

EXBERRY ® colors are made from non-GMO raw materials using gentle, physical processing methods such as chopping, heating and boiling, which means they can be eaten at any stage of the manufacturing process. They are suitable for vegan, halal and kosher diets.

For more information, visit www.exberry.com

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

M E AT

FLEXIBILITY IN BELGIAN MEAT EXPORT: “IT’S ALL ABOUT PROFESSIONALISM” in their field, and who are passionate about their job.

Minimum risk for maximum food safety and quality In Belgium, we take food quality and safety very seriously.

That’s why we subject our process to extensive internal and external audits, carried out by independent bodies. In this way, we can carefully assess any possible risk and take action when necessary.

What makes Belgian suppliers stand out?

“It takes a certain attitude to export to countries all over the world.” That attitude is just one of the elements that make the Belgian meat suppliers stand out. One of our suppliers explains their approach, all aiming for the same result: “… everywhere can enjoy a delicious piece of meat with confidence.”

solution you need. Generations of perfectionists seek to bring safe, high quality meat to your market.

Experts in every link of the chain From the production of feed to veterinary services to the slaughterhouses and cutting plants—each next link in the chain is as important as the previous. That’s why in every part of the process, you’ll find professionals who are expert

Belgian white blue: remarkably developed muscle mass The dominance of the Belgian white blue is unique in Europe.

The production of beef is greatly specialised and there is barely any link to the dairy industry.

Thus over 70% of the cows slaughtered are class S or E with regard to conformation. The greater majority of the animals are fattened to a warm carcass weight of 450 to 600 kg (for cows and bulls respectively).

The absence of fat leads to a very high muscle mass.

For more information, visit www.artofmeat.eu

Tailor-made Belgium’s efficient and modern meat processing industry is particularly known for its flexibility. At the same time, your needs are unique. That’s why the Belgian meat suppliers want to cooperate closely with you to work out the tailor-made

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

Take Part in the Leading Gourmet & Fine Food Expo for the MENA region EXHIBIT V I S I T NNOW OW www.speciality.ae speciality@dwtc.com

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F OOD PROCESSI NG

JBT LAUNCHES NEW DSI™ 800 SE PORTIONER SERIES

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BT debuts in Helsingborg Sweden the New 800 SE waterjet portioning system delivering superior mist capture and 40% lower energy consumption. This new variant of the industry leading DSI 800 S series waterjet portioning system is designed for the needs of the Middle East and European Region protein processors.

A new and proprietary design removes the mist created by the waterjets to achieve challenging shelf-life performance targets for

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retail and food service products.

JBT has added new labor-saving applications such as trimming of thigh meat for retail sale and continued to perfect applications such as weight + dimensioncontrolled products for QSR’s.

JBT’s ability to improve yields by combining burgers, strips and nuggets with the shape that QSR’s are looking for, all in a single pass system, is only available in a DSI Waterjet Portioner. This is not limited to poultry applications but includes plant based applications as well!

Food Business Gulf & ME | www.foodbusinessgulf.com

Lower energy consumption is achieved with a bespoke and exclusive servo pump design that has been ruggedized and sized for the DSI System to meet the needs of meat processing facilities. The servo drive system replaces hydraulics and reduces utility requirements which makes automation easier to implement as smaller facilities with lower-

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F O O D PR O CES S I N G amp service availability move to automate their portioning processes. Customers new to automated systems with small maintenance teams having minimum automated systems experience have proven the servo pump system is easy to operate and maintain. The DSI 800 SE is available with 2,4,6 or 8 cutters and can be expanded in capacity over a weekend. The highly versatile 8-cutter DSI System, called the 888 SE, achieves the highest throughput per square meter of floor space available in the industry for typical handheld and retail fillet sizes at the lowest sound pressure levels. The new servo pump is available in 4000 and 6000 bar maximum pressure configurations

states Roger Bosson, DSI™ EMEA Business unit Manager who leads the commercial and Customer Care teams for DSI in Europe from the JBT Food Technology Center in Helsingborg, Sweden where a 4-cutter DSI 844 SE is being demonstrated for customers. “DSI has served portioning customers in Europe and the Middle East for over 25 years,” Roger added.

“Visits to those customers are aligned with JBT strategy which leads to continuous innovation and advancement of the DSI product portfolio that includes waterjet portioning and trimming, fixed-position high-capacity horizontal slicing, adaptive slicing for maximum yield, blade portioning, inspection systems up to 1000 mm wide and sorting and the new, hot selling integrated automated portion harvesting system that further reduces labor in the portioning process and can improve yield.”

The DSI Customer Care system is backed by the JBT warehouse in Helsingborg with

on-line portioner and pump diagnostic support available as well as a growing team in regional service professionals and applications experts 24/7.

JBT is investing in the expansion of this support network to keep up with the growing installation base and sales demand. The JBT iOPS® System is available with DSI Systems to provide product and machine health data analytics, predictive maintenance and support of Industry 4.0 advancements. Customers have the option to receive monthly DSI software updates at no charge to benefit from the ever-expanding applications library of DSI Q-LINK™ Portioning Software.

To schedule a product demonstration, contact: Roger Bosson Email: roger.bosson@jbtc.com Tel: +46 70 490 4159 Middle East contact: Rabie Rawand Email: rabie.rawand@jbtc.com Mobile: + 971 50 451 8865

with single, dual or triple heads to match the number and size of cutters in use.

“Our first European installation of this new servo pump this summer has been a major success! The customer is already in discussions to order an additional system”

October-December 2021

www.foodbusinessgulf.com | Food Business Gulf & ME

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C OFFEE

BLASER TRADING - YOUR COMPETENT PARTNER FOR HIGH-QUALITY GREEN COFFEE

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laser Trading is a renowned international coffee trading company based in Bern, the capital of Switzerland. Since our foundation in 1922, we have been a leader in the export, import, transport and storage of green coffee. Our company is a 100% family business and is now managed by the 4 th generation.

Our coffee connects Since 1922, we placed people and their experiences at the center of our activities, with a passion for the roasting craft and the joy of the best coffee enjoyment. We are fair in our actions, applying state-of-theart technologies and we are careful in our handling of the limited resources of our planet -

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from the cultivation to the cup.

Our vision We are one of the leading connecting partners between the coffee producers in the country of origin and the roasters worldwide. We work closely with our partners and invest in long-term relationships. Our experience, the sustainable use of resources and the consistently high quality standards form the basis of our success.

Our Green Coffees - High Quality Estate Coffees Since its foundation by coffee pioneer Walter Blaser in 1922, the family-owned company Blaser Trading has been trading in coffee. This has resulted in long-term partnerships over

Food Business Gulf & ME | www.foodbusinessgulf.com

generations with cooperatives and coffee farms in almost all coffee-originating countries.

Every year, our coffee traders visit various partners around the globe to get an idea of the coffee plants, the cultivation and processing methods and the working conditions on site.

Fair, transparent and long-

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CO F F EE

term business relationships are the focus of our attention.

Only in this way can we create a sustainable and socially responsible value chain.

Our services are your added value We offer our customers a range of services along the value chain. Our international network of partners and suppliers in all major growing regions enables us to supply roasting customers in Switzerland, Europe and overseas with coffee from almost all green coffee provenances.

We can offer you opportunities in the areas of trade, marketing, financing, cleaning, storage and logistics that cover all your wishes and needs.

For more information, visit www.blasertrading.ch

October-December 2021

www.foodbusinessgulf.com | Food Business Gulf & ME

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C H O COL ATE SYST EMS

THE VERSATILITY OF THE NEXT GENERATION REFINER/CONCHE – A SEED FOR THOUGHT!

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hen it comes to manufacturing the highest quality chocolates, many companies rely on the MacIntyre Refiner/ Conche to produce their own unique recipes and there’s never been a better time to think about making your own chocolates. Having control of quality and delivery is

essential for all chocolate users - key factors to take into consideration when choosing to make rather than buy in. When opting for the Next Generation

Refiner/Conche, however, the cost savings can be even greater now that both the cycle time and energy required can be 40% less. Recent cycle

Next Generation MacIntyre Refiner/Conche

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Food Business Gulf & ME | www.foodbusinessgulf.com

October-December 2021

CHO CO LAT E S YS TE M S

Refined sesame seed paste, 20 micron finish times for standard recipes include – • 9 hours for 20 micron milk couverture on a 5000Kg batch capacity Duplex Refiner/Conche (10,000Kg per 24 hour day) • 6.5 hours for 20 micron milk chocolate on a 500Kg batch capacity Refiner/Conche (1500Kg per 24 hour day) • 3 hours for 30 micron milk compound on a 500Kg batch capacity Refiner/ Conche (3500Kg per 24 hour day) A large output can be achieved from a small footprint, making it the ideal choice for newcomers to chocolate world (who are short of factory space) as well as multi-nationals who need to maximise their capacity in production halls around the world. It’s not unusual to see multiple Refiner/Conches installed, manufacturing the same product, as the simplicity in operation is favoured by many.

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With models of 45Kg, 500Kg, 1250Kg, 2000Kg, 3000Kg & 5000Kg batch capacity available, it’s prudent to consider and analyse the costs of manufacturing rather than buying readymade.

The MacIntyre Refiner/ Conche performs the function of a Mixer, Refiner and Conche all in the one machine, with the option to use the Refiner/ Conche as a cocoa mill and start manufacturing the highest quality chocolate straight from the nib. The milling capabilities within the Refiner/Conche also gives MacIntyre customers the flexibility of using their equipment for products such as nut based spreads, working from a variety of roasted nuts.

Also, tahina and halva are produced by some customers working from roasted sesame seeds.

With the vegan market ever growing, MacIntyre recently gave some focus to more unusual recipes in recent trials.

They opted for a roasted seed paste working from sunflower seeds, pumpkin seeds, sesame seeds, flax/linseed, sunflower oil and sesame oil. First of all, the mixture was ground to a rough texture and then finally refined to 20 microns, demonstrating a large range of textures possible when producing seed pastes or nut butters. Also, a pure roasted sesame seed paste was produced.

With such a large commitment by the MacIntyre team to optimise cycle times for pure chocolate and compound, over the past 12 months, the seed paste trials have been a good demonstration of the versality of the MacIntyre Refiner/Conche and a reminder of the variety of products being manufactured by MacIntyre customers all around the world. Food for thought!

For more information, contact enquiries-macintyre@h-d-m.com

www.foodbusinessgulf.com | Food Business Gulf & ME

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S E ASONING TECHNO LO G Y

OMS allows just-in-time production capability that reduces the need for warehouse space

ON-MACHINE SEASONING TECHNOLOGY ALLOWS FOOD PROCESSORS TO PERFECTLY SEASON PRODUCT

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erfect application of herbs, spices and flavourings starts long before the actual powder hits the product.

With the development of proportional product distribution and On-Machine Seasoning

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(OMS) systems, food processors now have the tools to perfectly season their products and efficiently adjust production to meet consumer trends for flavours or niche markets.

OMS moves seasoning

Food Business Gulf & ME | www.foodbusinessgulf.com

application from the production floor to the packaging room.

The best systems make it easy to manage product and seasoning flow, application rates, dwell time and can apply different seasonings at each

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S EA S O N I N G T ECHN O L OG Y packaging station without crosscontamination.

Regardless of throughput, maintaining a steady uninterrupted flow of product through the seasoning applicator is critical. Consistent product delivery stabilises the application rate and the operation of the weigher and bagmaker, maintaining optimal performance and reducing waste.

Proportional distribution solution Proportional product distribution, like that provided by Heat and Control’s FastBack® Revolution® Proportional Gate conveyor system, assures that each seasoning/packaging station receives exactly the product it requires.

For small and large throughputs, the Revolution system delivers even flow of product. Especially useful for small bag packaging, it accurately controls the delivery of product necessary for high speeds.

Each seasoning station has one Revolutional Gate. When the bagmaker or weigher demands product, the gate rotates to transfer the exact amount while allowing product to continue to other stations.

The best On-Machine Seasoning systems measure product before it enters the seasoning applicator. Load cell conveyors, such as Heat and Control’s WeighBack™ Weigh Conveyor, continuously communicate product weight to the seasoning feeder so it can dispense the exact amount of seasoning needed. This eliminates the sanitation issues of weigh belts and produces a

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repeatable travel rate with more accurate product measurement than is possible with vibratory weigh conveyors.

The Next Challenge Latest technology uses a twostage horizontal tumble drum to control application rates, coverage, and dwell time.

Matching seasoning feed to product volume reduces waste and under-seasoning. The AccuCoat drum from Heat and Control has a cylindrical section for seasoning application, and a cone-shaped section for mixing.

OMS improves processing line output, packaging efficiency, and production versatility, even for medium-capacity snack and potato products producers.

Benefits Include: • P roduce greater range of products on-demand • C onsistent product quality and reduced waste • R educed warehouse requirements • L onger shelf time for the product • B etter packaging utilization • L onger equipment uptime • L ower energy usage Market flexibility As customer demand for different flavours continue to grow, OMS allows you to quickly and efficiently adjust production to meet consumer trends, including small production runs to serve niche markets.

Around the Clock Production One of the biggest cost benefits of OMS is the ability to run production equipment around the clock without the normal stoppages associated with flavour changes. This alone can

account for a full shift or more of actual production, plus huge improvements in overall line efficiency – all of which greatly improve the financial bottom line.

Warehouse space OMS permits just-in-time production capability that reduces the need for warehouse space. New orders can be quickly filled so product gets on the shelf faster instead of sitting in a warehouse waiting for another flavour to be run before a shipment can be completed.

Energy savings Compared to a multi-lane kitchen seasoning system, OMS lines reduce the number of motors and equipment by up to 30% which also reduces energy usage by a similar amount.

Where can OMS be used?

Traditional and batch fried potato chips, baked and extruded products, to tortilla chips, pretzels, and crackers can all be seasoned using OMS. OMS systems make it possible to apply a different flavour at each packaging station. FastBack systems offer Modular Dust Collection systems that draw air from the tumble drum inlet area while giving an unrestricted view to operators, allowing seasonings to be contained and kept from migrating from one station to another. When not needed, these modular units can be turned off individually to save power and do not require long overhead ducting runs that require additional energy losses or cleaning.

For more information, visit www.heatandcontrol.com

www.foodbusinessgulf.com | Food Business Gulf & ME

55

PAC K AGING

T

he art and science of lidding films for food packaging can transform the protection, presentation, and preservation of your products and, ultimately, increase your profits.

By combining the right lidding film with a suitable tray, you will have the perfect solution for your products and consumers.

John Shipley, Business Unit Director of global flexible packaging and lidding films specialist KM Packaging, has told us that the benefits you gain will allow you to: PROTECT your products • With secure seals to combat the rigours of the distribution chain.

• Providing tamper evidence and security.

PRESENT your products • Creating in-store shelf appeal.

• With technical properties including antimist/antifog.

• Using printing options to enhance branding.

• Adding consumer convenience features such as easy peel.

PRESERVE your products • Extending shelf life through perforation, MAP and reseal options.

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DISCOVER THE ART AND SCIENCE OF LIDDING FILMS TO BOOST PROFITS PLUS reduce plastic • By moving from clamshell format to a top-sealed lidding solution.

• Differentiating from your competitors on the tray you use, whether it be CPET, RPET, APET, PP, pulp or aluminium.

The science is in the film John said: “A great deal of science is involved in identifying the right lidding film.” The factors include: • The type of tray being used.

• The product you are packing and under what conditions.

• Required technical properties.

• Your unique presentation preferences.

• Shelf-life considerations.

• Recyclability and sustainability.

If you are to be exact with the science, you need expert support.

John said: “We offer a comprehensive range of lidding film solution that are tried and tested from working with brands, manufacturers, and co-packers worldwide for over 30 years.

“Mono and laminated film structures are available with add-on functionality to meet bespoke requirements, with

Food Business Gulf & ME | www.foodbusinessgulf.com

solutions for most types of tray.”

The art is making the right choice The art is choosing the right lidding film for your needs, as well as the innovation and creativity used in its development.

John said: “At KM we use our knowledge and experience to ask the right questions and provide the ideal solutions to meet customers’ product packaging requirements, including a secure supply model, and excellent service.”

By combining the art and science of lidding films, you will create the recipe of success for your food product packaging.

For more information, visit www.kmpackaging.com

October-December 2021

21-25 NOVEMBER 2021 | ABU DHABI

‫ أﺑﻮﻇﺒــﻲ‬2021 ‫ ﻧﻮﻓﻤﺒــﺮ‬25 - 21

Strategic Partner

Join us in Abu Dhabi for this exciting series of events.

Welcoming all delegates, speakers exhibitors and sponsors to ADNEC, Abu Dhabi.

A Series of co-located Sustainable Agriculture and Food Security Events Agriculture & Food Security Conference - Abu Dhabi ‫ أﺑﻮ ﻇﺒﻲ‬- ‫ﻣﺆﺗﻤــﺮ اﻟﺰراﻋﺔ وا ﻣــﻦ اﻟﻐﺬاﺋﻲ‬

WORLD FOOD SECURITY FORUM

Please join us for this high level series of events welcoming participants from all around the world, engaging in debate, discussion and exchanging ideas, as the world looks ahead to a new post-pandemic era.

Meet our global exhibitors looking for new partnerships, customers and business opportunities, bringing innovations into the MENA Market.

To register your interest in attending please visit www.adafsw.com

PAC K AGING

PEOPLE + TECHNOLOGY = CONFECTIONERY SUCCESS

M

indset & approach are just as important as technology when it comes to dealing across global markets. Trust underpins so many relationships, which can then be reinforced with classleading secondary packaging technology.

As a global supplier, Cama Group knows that there are two primary elements to any successful machine order.

Technology and people!

Simply delivering powerful yet easy-to-use machines and helping companies to modernise their infrastructure – especially in emerging and growing markets – is just half the story.

Understanding local customs, cultures and business practices is just as vital!

And it is this deep appreciation of local demands and nuances

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that has helped Cama to grow and reinforce its share in many of the world’s markets, be they established, growing or emerging.

A case in point is a recent project, which saw CAMA deliver three secondary packaging machines to a confectionery manufacturer in Middle East.

In this instance, according to Renato Dell’oro, Cama’s Area Sales Manager for the Middle East: “We had to have a personal mindset and approach that was just as flexible as our machines!”

Cama is fortunate to have a team that has been working with the region for a number of years. “We have a sales and engineering team that is used to the market dynamics and the ways of doing business.

I particularly enjoy working in this region, as it is all down to

Food Business Gulf & ME | www.foodbusinessgulf.com

gaining confidence and building close and very open and honest relationships.”

The market itself is also in a state of flux, seeing rapid expansion of existing homegrown companies and huge investment from many leading multi-nationals looking to gain share. The influx of global companies is forcing many local companies to “up their game” in terms of packaging, to at least match the shelf appeal and

October-December 2021

PA CKAG I N G larger-scale economies of foreign companies.

The Middle East region is rapidly evolving, especially over the last five years, and is becoming highly influenced by global trends. In fact, the Middle East is rising as one of the fastest-growing markets. While some countries in the region are facing economic instability, the market still offers low taxation compared to the European market.

In mature markets, such as Europe, specifications are high on the list of considerations in order to compare services & machines before making a decision. The Middle East, as an emerging market, is less concerned with specifications and instead is interested more in machine suppliers that offer high standards in terms of people, technology and machine building.

For this project Cama supplied three machines for five of customer confectionery lines.

The first, a cracker line, is an IF315 top-loading monobloc packaging machine, which delivers box forming, product loading and box closing. “This is a very compact machine,” Dell’oro explains, “which uses an in-house developed delta-type robot which can deliver fast and efficient product loading based on any number of different packaging recipes. In this case the machine has to cater for four different product formats and six different box formats.

“Extra flexibility was a key consideration too,” Dell’oro adds, “as the robot in the IF315 is capable of loading products onto the infeed conveyor of a downstream flowpacker, which creates flexible multipacks. From

October-December 2021

an upstream perspective, our IF315 integrates very favourably with other machines, including in this instance a machine from a company we have worked with in the past.”

The second line saw the installation of two IF296 toploading monobloc packaging machines, both of which accept two in-feeds and package sandwich-style biscuits/cookies.

In this application there is even greater variety, with seven flowpacked product formats and 11 box formats.

The Cama IF series – based on the company’s award-winning modular Monobloc architecture – offers users a unique combination of integrated packaging machines and robotic loading units.

Through tight integration of each of the primary modules (forming, loading and closing), Cama has developed a machine that delivers the incredible flexibility demanded by the confectionary industry, but within a reduced footprint.

Both machines are part of Cama’s Breakthrough Generation (BTG), which is setting the standard in secondary packaging.

They comprise modular, scalable frameworks that offer easy entry and access, coupled to a hygienic machine design. Within this framework, contemporary

automation solutions, including advanced rotary and linear servo technology, is tightly coupled to in-house-developed robotics, to deliver the all-important flexibility and adaptability required by modern packaging operations.

According to Dell’Oro: “Servo technology is used throughout the machine, which is what gives it its excellent flexibility for format and packaging-count changes.

The robot solution used has been developed in house by Cama, which means we can deliver perfect robot/machine synergy.

We are unique in the market in this respect. By removing thirdparty robotic controllers, we can also sidestep any potential communication conflicts that can affect output. The robot technology has been specifically perceived for secondary packaging applications and, due to this in-house development, when our technicians install the machines or troubleshoot any issues, they are 100% capable of servicing the robot technology, too.

Our customer recognized that the design of the machines and the know how that they got from the project team was also a major feature that any technical team will be looking for.

For more information, visit www.camagroup.com

www.foodbusinessgulf.com | Food Business Gulf & ME

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PAC K AGING

DISCOVERING THE HIPERBARIC HPP IN-BULK TECHNOLOGY H

iperbaric HPP In-Bulk technology is the future for beverage industry because it applies high hydrostatic pressure before bottling, providing the HPP benefits: • Guaranteed Food Safety.

HPP destroys pathogens and spoilage microorganisms, meeting the requirements imposed by food safety authorities.

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• Minimal Processing.

The nutritional and organoleptic characteristics of food products are kept intact since HPP does not break covalent bonds.

• Shelf Life Extension.

Depending on the product, it is possible to extend the shelf life up to 3x to 30x, while still ensuring a high-quality product.

But especially, Hiperbaric HPP In-Bulk technology provides two unique

Food Business Gulf & ME | www.foodbusinessgulf.com

advantages that HPP In-pack cannot give: • It allows the use of any type of packaging (bottles, bags, pouches, tubs, trays, vacuum/ skin packaging, modified atmosphere packaging) after the process, regardless of the material, design or size.

• It reduces steps, simplifies the process and shows the highest productivity in the world, along with the lowest

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PA CKAG I N G processing cost and minimum energy consumption. The design of these units allows to obtain a filling efficiency of 90% of the total volume, roughly the double than the in-pack technology.

At present, the Hiperbaric HPP In-Bulk technology has become a reality for Juste Pressé. It has helped this French Company to keep fresh food characteristics such as taste and nutrients, while providing food safety and extending shelf life. “There is no other technology that allows to keep fresh-like juice properties: real taste, vitamins and antioxidants for several weeks”, said Alexia Chassagne (President) and Sophie Legros (CEO), founders of Juste Pressé.

The Hiperbaric 525 Bulk system owned by Hermes Boissons (an independent co-

October-December 2021

packer for retailers and A-brands in Europe), has allowed Juste Pressé to commercialize the first ever HPP juice in a carton container, the most sustainable packaging option. With a composition of 80% carton and 17% bioplastic by forest waste from Norway, its PurePak®Classic 900ml provided by ELOPAK, results in a significant carbon footprint reduction compared to PET bottles.

The partnership Juste Pressé – Hiperbaric – Hermes Boissons has allowed to create a ground-breaking juice and has proved that Hiperbaric HPP In-Bulk technology is the best solution for beverage manufacturers, such as Juste Pressé, wanting to satisfy current consumers demand.

For more information, visit www.hiperbaric.com

www.foodbusinessgulf.com | Food Business Gulf & ME

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S E AFOOD PR O CESSI NG

GEA INJECTING VALUE INTO THE SEAFOOD SECTOR

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eading technology provider GEA Food Solutions has launched automated injection systems suitable for the hygienic handling of a variety of fish, including cod fillets, salmon and mackerel. Configuration of the needle pattern can be adapted according to species, whether injecting brine, marinating or flavoring products.

There are multiple reasons for injecting fish with brine, most important is the need to ensure product safety especially for ready-to-eat products. Brines include salts and additives that help to inhibit bacterial growth, such as listeria, and to extend the product’s shelf life and flavor to make sure that it arrives with the consumer in perfect condition.

If fish is dried & smoked, it will lose weight in the process.

Adding brine before smoking ensures that the product remains succulent, with less protein loss, while it absorbs the characteristic smoked flavors.

GEA’s 2mm injection concepts

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such as the MultiJector introduce brine in a high-density injection pattern, combined with the right injection pressure, avoiding injection points becoming saturated which can cause the brine to leak out. A higher density of needles allows less brine per needle to be injected at a lower pressure. It also means reduced downtime spent cleaning the equipment and surrounding environment.

Senior product sales manager for GEA, Bjarne Lyngø, explains that a tight needle pattern, in combination with immediate post-injection handling such as shaking or vibration, helps close needle marks while the brine is more easily absorbed by the fish, improving the flavor.

For good vibrating the GEA MultiShaker is the market leader.

Shaking the fish with highfrequency vibrations achieves even better distribution of brine.

To complete the line there is the cool GEA SuperChill. This accurate temperature-controlled

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brine chiller reduces both injection pick-up variation and post-injection purge enabling manufacturers to provide a better, more consistent product.

GEA injection, shaking and chilling technology is designed to work together with safety and accuracy built in through decades of experience and engineering excellence. As a result, product quality and consistency are significantly increased, and higher efficiency can be achieved.

Without a doubt the seafood industry benefits from GEA’s unique brine injection technology. This is driven by an understanding of the process and the quality of the equipment deployed to carry out the tasks involved. This ensures that the benefits extend from the processor to the reseller and ultimately to the all-important end consumer.

For more information, visit www.gea.com

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IN TERV IE W Ahead of this year’s Gulfood Manufacturing, Food Business Magazine Managing Editor Matt talked to Antoine Khalil, Regional Commercial Head SAMEA, Taste & Wellbeing at Givaudan, to find out what the company has in store for visitors

Antoine Khalil, Regional Commercial Head SAMEA

Q: What does Givaudan plan to offer its customers at this year’s Gulfood Manufacturing?

Givaudan aims to be the Partner of Choice across SAMEA region, providing our partners and customers with creative, innovative and sustainable solutions that are loved by consumers. Built on our global position in flavours and taste, we go beyond to create food experiences that do good for body, mind and planet. We’ll be at Gulfood Manufacturing

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IMAGINE THE FUTURE OF FOOD WITH GIVAUDAN TASTE & WELLBEING to showcase how through our expanded portfolio of products, we create ‘Food Experiences’ with our customers in the SAMEA region and shape the future of food, together.

Q: What’s new at Givaudan?

Today, more than ever before, people are seeking holistic food experiences. This is signaling a transformation away from a traditional product economy towards experiences. The role of food is no longer simply functional

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– and the food industry needs to adapt. At Givaudan, we aim to be at the leading edge of this movement. By keeping our finger on the pulse of the latest developments and delivering a complete range of solutions, we can help solve more of our customers’ holistic challenges.

The Givaudan ‘Food Experiences’ definition is unique: we look at multi-sensorial events along the full length of the consumer journey. From interacting with a product’s

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I N T ER V I E W

packaging on a shelf, to preparing and consuming the food or the beverage at home, Food Experiences provide both immediate and long-lasting physical and emotional benefits throughout that journey. With our partners, we’re working to cocreate the ‘Food Experiences’ we know consumers are looking for.

Q: What exactly is happening on the Givaudan stand?

We recently realigned our portfolio to better reflect how we support customers to deliver future facing food experiences that consumers love and value.

Anchoring our flavour, taste, natural functional and nutritional capabilities around the concept of food experiences enables us to link what we do with the benefits that consumers expect from the food, beverages and nutraceuticals they consume.

October-December 2021

Our portfolio of products, programmes and services is organised into three Food Experiences spaces, ‘Feel Good’, ‘Does Good’ and ‘Imagine’ – all of which will be showcased at Gulfood Manufacturing.

The ‘Feel Good’ Food Experience space encompasses Givaudan’s flavour, taste, colour, preservation and texture capabilities – creating sensory experiences that feel good, surprise and delight. We’ll be sharing some of our street food flavours with a Food Truck experience with Middle Eastern, Asian, and African-inspired tastes that we know will be a hit with our customers and their consumers across the region.

The ‘Does Good’ Food Experience space covers our nutrition and health related portfolio of botanicals, bioactives and technologies that reduce

sugar, fat and sodium. On the stand, we’ll be showcasing new products, flavours and ingredients that do good, and respond to the rising interest in food for health supported by regional consumer insights.

The ‘Imagine’ Food Experience space includes our Integrated Solutions capabilities as well as tools and programmes that enable discovery, innovation, creation and collaboration with customers and partners. At Gulfood Manufacturing we have some truly innovative experiences – including Atom, the first AI-designed drink with tropical flavours inspired by data from thousands of consumers. We expect a huge amount of interest in this ground-breaking product. It really shows how we are working with our customers to imagine the future of food, together. We’ll also have a VR experience which showcases our work in plantbased proteins and some exciting innovations in this high-growth space.

Join Givaudan at Gulfood Manufacturing 2021 – Sheikh Saeed 3 / Stand: S3-D2 or follow Givaudan’s presence at the event on LinkedIn at www.linkedin.com/ events/6848911427944644608/

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RES E ARC H

NEW RESEARCH FROM HARVARD EXPLORES LINK BETWEEN WALNUT CONSUMPTION AND LIFE EXPECTANCY F indings show a connection between regular walnut consumption and greater longevity, as well as reduced risk of death from cardiovascular diseases.

According to a study by researchers from the Harvard T.H. Chan School of Public Health, higher walnut consumption – both in terms of the amount and frequency – may be associated with a lower

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risk of death and an increase in life expectancy among older adults in the U.S., compared to those who do not consume walnuts.

“What we’ve learned from this study is that even a few handfuls of walnuts per week may help promote longevity, especially among those whose diet quality isn’t great to begin with. It’s a practical tip that can be feasible for a number of people who are

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looking to improve their health, which is top of mind for many people,” said Yanping Li, Senior Research Scientist at the Department of Nutrition at Harvard T.H. Chan School of Public Health, and lead investigator of this research.

This study, supported by the California Walnut Commission and published in Nutrients, found five or more servings of walnuts per week (one serving = one ounce) may provide the

October-December 2021

R ES EA R C H greatest benefit for mortality risk and life expectancy. Eating five or more servings per week was associated with a 14% lower risk of death (from any cause), 25% lower risk of dying from cardiovascular diseases, and a gain in about 1.3 years of life expectancy, compared to those who didn’t consume walnuts. Consuming walnuts two to four times per week could have its benefits, too, with the study finding a 13% lower risk of death overall, 14% lower risk of dying from cardiovascular diseases, and a gain in about one year of life, compared to non-walnut consumers.

Interestingly, even among people with a suboptimal diet, as measured by a validated index based on foods and nutrients predictive of chronic disease risk, just a one-half serving per day increase in walnut consumption was associated with benefits, including 12% reduced risk of death and 26% lower risk of death from cardiovascular diseases, specifically.

For this study, researchers examined data from 67,014 women of the Nurses’ Health Study with an average age of 63.6 years and 26,326 men from the Health Professionals Follow-up Study aged 63.3 years in 1986 (the first cycle collected data of walnut consumption in both cohorts).

Participants were relatively healthy when they joined the studies (e.g., free of cancer, heart disease, and stroke) and were followed for about 20 years (1998-2018). Dietary intake was assessed every 4 years in which participants

October-December 2021

reported on their overall dietary intake - including how often they consumed walnuts, other tree nuts, and peanuts – as well as lifestyle factors like exercise and smoking status. Based on this data, the researchers were able to identify associations between walnut consumption at varying levels and different health indicators related to longevity.

As a prospective observational study, these results do not prove cause and effect, but they do shed light on how walnuts may support an overall healthy lifestyle that promotes longevity.

Participants who consumed greater amounts of walnuts tended to be more physically active, have a healthier diet, lower alcohol consumption, and take multivitamins. All of these factors could influence

life expectancy, however, the researchers adjusted for these aspects in their analysis. In addition, it’s important to note that this data was collected before the current COVID-19 pandemic.

One ounce of walnuts is a powerhouse of important nutrients for optimum health, including protein (4g), fiber (2g), a good source of magnesium (45mg) and an excellent source of the essential omega-3 ALA (2.5g).

References:

Liu, X.; Guasch-Ferré,

M.; Tobias, D.K.; Li, Y. Association of Walnut Consumption with Total and Cause-Specific Mortality and Life

Expectancy in U.S. Adults. Nutrients 2021, 13, 2699.

https://doi.org/10.3390/nu13082699

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