Food business magazine sept 2014

ISSN 1755-0939

SEPTEMBER 2014

VISIT

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07-10 SEPTEMBER 2014, RICEC, RIYADH

USAGANEYA INTERTRADE COMPANY LTD LIBERTY GOLD FRUIT COMPANY LP 55/74 Latphrao 88, Wang Thonglang Bangkok, Thailand 10310 Tel: (66) 2 539-2757 Fax: (66) 2 539-2733 E-mail: info@usaganeya.com www.usaganeya.com

Editor Matt Matthews

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Associate Editors Jessie Jorge Andrew Thomas

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Sub Editor Megha Marie Matt Graphic Designer Aleena Susan John Sales Manager Paul Thomas Production Manager Abdul Shareef Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan Head Office Matt Media International Ltd. Woodgreen, London N22 5AR, UK E-mail: gulfag@emirates.net.ae Web site: www.foodbusinessgulf.com

Middle East Office Al Saad Advertising & Publishing LLC. P O Box 25694,Sharjah, UAE Tel:+971 6 5639494 Fax:+971 6 5639449 E-mail: 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 through out Middle East region and world wide 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.

NEWS

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SAUDI AGRO FOOD PREVIEW

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FOODEX SAUDI PREVIEW

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GULFOOD MANUFACTURING PREVIEW

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COFFEE & TEA FESTIVAL PREVIEW

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STABILIZING SYSTEMS

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INTERVIEW

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DATES

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WEIGHING & PACKING

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Cover photo courtesy: Hydrosol, Germany

Food Business Gulf & Middle East is a sister publication of Gulf Agriculture.

Printed & published by Matt MediaŠ Intl. Ltd.(U.K.) 2014

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DuPont First Ingredient Company Issued Probiotic Health Claim in Europe DuPont is the first ingredient company to receive a probiotic health claim in Europe, further reinforcing the strength of science behind its probiotics. In close collaboration with a major Swiss grocer, DuPont Nutrition & Health recently received approval from Switzerland's Federal Food Safety and Veterinary Office (FSVO) to market Danisco® HOWARU® Bifidobacterium lactis HN019™ probioticas supporting digestion by reducing transit time.

“DuPont Nutrition & Health applauds the Swiss authorities for approving a structure function claim on scientifically backed BifidobacteriumlactisHN019™,” said Fabienne Saadane-Oaks, vice president Health and Protection, DuPont Nutrition & Health. “Despite the regulatory challenges in Europe, DuPont continues to deliver scientifically proven data on the efficacy of our probiotics.

This approval validates the strong evidence we have on the link between digestive health and probiotics - support for an important milestone that we hope prompts other countries to follow suit. Digestive comfort is an important benefit for consumers globally, and this approval creates new opportunities for food, beverage and dietary supplement marketers to promote this benefit to consumers.”

Al Basel Consultancy announces new partnership with Mandarin Oriental Hotel Group Al Basel Consultancy, a leading company in the high-end hospitality sector and a member of the Al Basel Group, has today announced a partnership with Mandarin Oriental Hotel Group, the global luxury hotel brand, to promote its 44 hotels worldwide to their clients in the Middle East and GCC. The agreement was signed by Michael Hobson, Chief Marketing Officer, Mandarin Oriental Hotel Group and Basel Al Kasem, CEO, Al Basel Group. Alison Styles, VicePresident Sales & Marketing EMEA and Adrian Hearn, Regional Director of Sales for the Middle West, both from Mandarin Oriental Hotel Group, also attended the event together with Omar Al Kasem, Director of VIP accounts at Al Basel Group.

According to Al Basel Consultancy, the FOOD BUSINESS GULF & MIDDLE EAST

tourism industry has seen a dramatic increase in international travel from both the Middle East and GCC region. With this new partnership, Al Basel Consultancy will work on promoting Mandarin Oriental's unique services and facilities to high-profile and discerning travellers who are expecting high-quality standards and luxurious accommodation.

“We have always admired Mandarin Oriental hotels for their design, their tranquillity and their sense of arrival. The feeling of relaxation is further heightened by the extraordinarily refined Asian hospitality delivered by the Group's exceptional personnel,” said Basel Al Kasem. “We are very honoured to welcome Mandarin Oriental Hotel Group as a key partner, allowing us to live up to our commitment of only offering the best to our customers.”

“We are delighted to partner with the Al Basel Consultancy group, which is a very well established company in the travel industry.

Mandarin Oriental Hotel Group prides itself on creating bespoke, unforgettable experiences for each and every guest, whether travelling for business or pleasure. Al Basel consultancy clearly understands and shares our vision, and we look forward to welcoming their VIP clients.” commented Michael Hobson.

Cocoa Acquisition Drives Strong Volume Expansion Barry Callebaut achieved a strong sales volume growth driven by the acquired cocoa business (+15.8% to 1,288,365 tonnes); on a standalone basis volumes grew +2.4% - in-line with global chocolate market. Strategic investments are paying-off, with significant volume growth in emerging markets and the Gourmet business.

The integration of the cocoa business is on target, synergies confirmed. Sales revenue increase based on Barry Callebaut's cost-plus model: higher raw material prices resulted in an increase in sales revenue (+22% to CHF 4,318.7 million; +6.8% to CHF 3,782.7 million stand-alone).

Juergen Steinemann, CEO of Barry Callebaut, said: "I am satisfied with our thirdquarter volume growth which was driven by the acquired cocoa business, emerging markets and our Gourmet business.

As we continued to focus on increasing our product margins, we concentrated on selective growth in developed markets. While the cocoa SEPTEMBER 2014

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powder market remains challenging, we are very satisfied with the integration of the acquired cocoa business."

New end-to-end it solution replaces stand-alone systems

TWIN RotaTherm for long run 156 hour continues production The new TWIN RotaTherm continuous cooking system goes and goes‌.and goes, continuously producing for 6.5 days. That's 156 hours of non-stop production with only one clean per week.

Cooked product is delivered to the fillers for 156 hours through a NEW Gold Peg design integrating two RotaTherm continuous cooking columns. The RotaTherm columns alternate producing product while the offline column is cleaning. This alternating process is fully automated and programmed so does not require any human intervention.

The RotaTherm continuous cooking columns feature all the flexibility and fast even heating (15-20 secs) that RotaTherm's are renowned for; allowing manufacturers to set the processing conditions to deliver the optimal end product. The result is fast processing with superior product quality - fresher, less processed look and taste and superior ingredient usage. Its precise control combined with long runs improves productivity and reduces costs.

This makes the RotaTherm is ideal for cooking processing all types of processed cheese, sauces (table & cooking), baby food and more‌.

The RotaTherm is a flexible efficient effective choice over basic heating technologies where really only the temperature can be set (which often means an inferior product because of over/undercooking) and have long processing times.

RotaTherm continuous cooking systems are designed and manufactured only at Gold Peg in Melbourne, Australia but are installed and operate globally.

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Food and drink IT specialist CSB-System International has devised and installed a central turnkey IT solution at the meat processing plant of leading Belgium supermarket the Colruyt Group.

The new system meets the many detailed requirements of the meat industry, and has enabled Colruyt to replace all its previous stand-alone software programmes with a fully integrated system that delivers optimised information and material flows for increased efficiency and transparency.

The system features 50 software-controlled I points around the factory which co-ordinate and control purchasing, cutting, batch processing, production, nutritional value management, quality management and traceability. The system also covers business process management and a document management system.

Mobile data entry enables staff in receiving, cutting, at the end of production, in the warehouse, in picking and during stocktaking to input information directly using mobile devices. These communicate with the central system to ensure fast and error-free information that helps to deliver important cost savings.

Efficiencies are further increased by the use of Electronic Data Interchange (EDI) which enables Colruyt to automate and co-ordinate information with its intermediate logistics centre for optimised deliveries to its retail outlets.

Hungary for thirst - water congress flows to Budapest With the theme of 'Hydration activation', this year's Global Bottled Water Congress is being held from 6th to 8th October in Budapest, overlooking the great Danube river.

The Congress is the 11th organised by specialist food and drink consultancy Zenith International and is sponsored by leading suppliers Aptar, Bericap and NSF. "In the ten years since the first Congress, the global bottled water market has doubled in size and continues to grow at a rate close to 7% a year," commented Zenith Chairman Richard Hall.

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make sure water and hydration are at the top of people's minds when thinking of refreshment and health, while at the same time providing purity, affordability and environmental care."

DuPont Nutrition & Health and AB-Biotics Announce Agreement on Probiotic for Cardiovascular Health DuPont Nutrition & Health and AB-Biotics have signed a global collaboration and licensing agreement on AB-Life®, a probiotic that is clinically documented to maintain healthy levels of cholesterol in at-risk individuals. Under the agreement, DuPont will have exclusive rights for the production, marketing and sales of ABLife®; and AB-Biotics will continue to conduct clinical research to further substantiate the proven health benefits of AB-Life®.

AB-Life® is a patented probiotic formulation developed by AB-Biotics, based in Barcelona, Spain. DuPont is integrating AB-Life® into its

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documented HOWARU® probiotic range for the dietary supplement and food and beverage industries. The company expects to launch the product in 4th quarter 2014.

“We are excited to work with AB-Biotics to support probiotics for heart health,” said Fabienne Saadane-Oaks, vice president Health and Protection, DuPont Nutrition & Health.

“Probiotics is a fast-growing segment of our business as people increasingly experience the benefits they can provide. Our HOWARU® formulations have been clinically tested and shown to deliver the digestive and immune support people need, and we are looking forward to adding cardiovascular support to our probiotics portfolio.”

The new probiotic will complement DuPont's portfolio for cardiovascular health, which includes Danisco® Pinvita™ phytosterols, Danisco® Evesse™ EPC, a natural apple extract and soy protein to address the needs of a global healthy aging population.

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HERZA Schokolade presents exotic fruity variety for ice cream and muesli Enjoyment is fundamental to any food product. Consumers are always searching for unusual new taste sensations. Now HERZA Schokolade has developed an innovative new ingredient line - glaze-based fruit pieces. With their wide variety of colours and flavours, they open up many different creative product possibilities, for clear differentiation from the competition.

Ten attractive flavours are on offer - pineapple, banana, cassis, green apple, cherry, coconut, lime, mango, orange and lemon. They are available as single ingredients or as individual combinations of multiple varieties. Mixtures of individual components make it possible to create many exotic flavour effects that can transform basic products into new specialities - for example, a "Pina Colada" muesli with pineapple and coconut pieces, a "Fruity Smoothie" ice cream with banana, orange, cherry and lime pieces, or a "Cherry Coconut" topping on frozen yoghurt. Natural flavourings keep the taste authentic, for fresh, fruity enjoyment, and HERZA uses no synthetic azo colouring agents in these products. That means there is no need for warnings on the packaging.

With these fruit pieces, muesli producers can add exotic varieties to their classic range of chocolate, nut and dried fruit offerings, for a unique selling proposition at the POS. In the ice cream category, the fruit pieces can be used to boost special flavours. They also offer a way to offer high-selling seasonal products or fruit themed items.

In addition, they can be used for "healthy enjoyment" products - with its close cooperation with sister company SternVitamin, HERZA can easy enrich the pieces with vitamins to transfer consumers' positive image of fruit to the fruit pieces.

Their attractive appearance adds further motivation to buy.

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"This agreement marks a significant milestone for AB-Biotics and proves the high value of our patented probiotics and other functional ingredients for the dietary supplement and food and beverage industries,” said Miquel Angel Bonachera and Sergi Audivert, CEOs of AB-Biotics. “Thanks to DuPont we can bring AB-Life® to this market with a top-positioned partner.”

According to the World Health Organization (WHO), cardiovascular diseases are the No. 1 cause of death globally. Forty-three per cent of cardiovascular deaths arise from coronary heart disease and 32 per cent from strokes; raised cholesterol increases the risks of heart disease and stroke. Globally, a third of ischaemic heart disease is attributable to high cholesterol.

Industry estimates state that the global retail market for probiotics is estimated at $32 billion and is expected to grow to $45 billion in 2018. More than 90 per cent of the total is attributed to food, beverage and dietary supplements.

GEA sponsors seventh International Whey Conference 2014 GEA Process Engineering will be sponsoring the seventh International Whey Conference in Rotterdam from 7-9 September, 2014 (IWC 2014). This is the second time GEA has sponsored the event that is one of the major opportunities for whey processors, application industries, scientists and academia to meet.

Among the topics discussed at the conference will be the structure and functionality of whey and its derivatives, health and nutrition aspects, and processing and marketing challenges.

GEA will provide the technology providers' view on whey processing, and be available for discussions on how the company's technologies are applied in production of advanced whey and lactose products. The company will contribute to the poster presentation at the conference with a theme on 'Whey protein concentrates processing: perspectives on optimization and process and product interaction'.

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processors. It is the company's full scope of dairy process technologies and deep insights into processing whey products, combined with solid expertise in engineering and project management of large-scale installations that has given GEA its position in the industry.

“We are in a unique position to be able to provide a truly holistic approach to designing a whey processing plant,” said Steven Wright from GEA Process Engineering in the US and one of the company's experts in whey processing. “We help our customers to perfect the combination of our processes and their products. We will work closely with them, through all phases of the project, allowing them to bring new products to market quickly and profitably.”

GEA is the company behind a number of renowned brands within dairy technology including GEA Filtration, GEA Niro evaporation, crystallization and drying technology, GEA Avapac and GEA Nu-Con powder handling and packing systems, and GEA Westfalia Separators.

The World's Largest Dairy Spray Dryer Completes its First Season With the end of the milking season in New Zealand, the world's largest dairy spray dryer has successfully completed its first season.

Fonterra's 30 tonne/hour milk powder plant at Darfield, New Zealand, has been in full operation since being started up in August 2013.

From the moment it was announced that Fonterra had awarded GEA Process Engineering the contract to build this milestone

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dairy spray dryer, it has attracted considerable interest in the industry. The dryer, Darfield D2, is the second of two at Fonterra's Darfield milk processing site in New Zealand, and it has the capacity to convert around four and a half million litres of fresh liquid milk into milk powder every day.

Clint Brown, Managing Director for GEA Process Engineering in New Zealand, explained what makes the plant so special: “It's a truly modern plant designed to be the most efficient in the industry - in terms of Overall Equipment Efficiency, waste minimization and energy consumption - and to meet Fonterra's need for processing capacity.” Prior to Darfield D2, this capacity could not be achieved by a single dryer. To meet the challenge, a huge effort was put into the design phase where all components of the complete process line were examined and optimized, using the latest knowledge within the fields of milk powder and process technology. Next, advanced CFD modelling techniques were applied for the purpose of further optimization and validation of the design for all critical parts.

Darfield D2, commissioned in August 2013 for the beginning of the New Zealand milking season, has worked practically non-stop for the last nine months, and has now concluded its first year of operation. At the peak of the season, the dryer produced more than 700 tonnes of milk powder a day. According to Richard Gray, Fonterra's Operations Manager for the Canterbury region, the first season has been a success: “The drier commissioning was very successful, and we saw continued plant performance through the first operational

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Rousselot appoints new VP, global marketing & sales Rousselot, a world leader in gelatine and collagen peptide ingredients, has announced the appointment of Sandor Noordermeer to vice president, global sales and marketing.

Effective immediately, Noordermeer (43) is charged with growing Rousselot's global business and innovation while ensuring industry-leading service to the company's customers.

Mr Noordermeer joins Rousselot from Banner Pharmacaps Europe, where he was executive director and general manager. He has worked in the pharma, food, nutrition and dietary supplement industries for close to 20 years in a variety of commercial and operational roles. His extensive experience has given him a broad range of expertise that will be invaluable in his new role.

Commenting on his appointment, Noordermeer said, “This is a really exciting time to be joining Rousselot. Not only will I be working with a global leader in gelatines and collagen peptides, but the opportunities for both these ingredients are enormous for different reasons. This promises to be a varied role which will help Rousselot forge even closer collaborative partnerships with customers and support the company's further growth in both mature markets and developing ones.”

Noordermeer is based in Son, Netherlands.

season. The collaborative relationship between GEA and Fonterra set the foundation for a great project and a great plant. Drier 2 at Darfield plays an important role in Fonterra's strategy to meet the strong demand for dairy nutrition around the world.”

Fonterra's Darfield site is located 45 km from Christchurch, New Zealand. The site includes two milk powder spray drying plants, both built

by GEA. The first was put into operation in 2012 with a capacity of 15 tonnes/hour and the second, Darfield D2, was completed a year later with a capacity of 30 tonnes/hour.

Designer brands choose the Hotel Show Dubai New products and designs will be highlighted at the 15th Hotel Show Dubai from more than 600 exhibitors at this year's event, set to take place from 28-30 September at the Dubai World Trade Centre. Some of the world's key FOOD BUSINESS GULF & MIDDLE EAST

drivers of change in hospitality will be presenting the products and services that will shape the industry in the future, at what is considered the most comprehensive showcase of the region.

Hartmann Tresore, a German specialist manufacturer of high quality safes will exhibit within the German Pavilion and is launching a new line of customised safe designs specifically for the Middle East. Lady Anne Magbuhos, Sales & Marketing Coordinator - Exports, says: “The Hotel Show is the leading event for the region's most senior hotel and hospitality professionals from not only the local region, but also globally. It is the perfect opportunity for Hatmann Tresore to showcase our products and services. It also gives us the opportunity to identify new market trends to track the evolution of the hotel industry supply chain worldwide.”

Ebrahim Patel, Managing Director of Hampton Bed Company, says: “We will participate in The Hotel Show Dubai for the first time in 2014 and have chosen to be located within the UK Pavilion. The event is clearly an ideal platform not only to promote our products to the region, but also engage with wholesalers, distributors and agents. We know how demanding hotel clients from the Middle East are and we will present our high quality pocket spring mattress with high-end fillings and features not normally available on standard beds.”

One of the key sectors that will be represented at the 2014 edition of The Hotel Show Dubai is Interior Design and Lighting feature furniture and art displays.

BrimaPack to debut awardnominated extended shelf life innovation in North America Nominated for the Fruit Logistica 2014 Innovation Award, FreshCast BF uses specially developed packaging film which, when combined with BrimaPack's NicePack packing systems, can significantly increase product shelf life and freshness, helping in the process to reduce food wastage.

Exclusively developed to increase the commercial life of broccoli and other brassicas, including cauliflower and cabbage, FreshCast BF can extend products' shelf life by at least 58 days when maintained at 18°C (64.4°F).

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the product being sold, ensuring it appears fresh and ready for cooking.

FreshCast BF is optimised for broccoli and other brassicas without expensive perforations and keeps the products fresh without the addition of chemicals or substances applied in the film to absorb ethylene released from the vegetable.

In fact, the product achieves maximum shelf life extension in a completely natural way by creating an optimal atmosphere for broccoli storage and display.

As the company director Ron van de Pavert explains, FreshCast BF can achieve a substantial reduction in packaging costs while improved product image and taste contribute towards lower distribution and recall costs.

FreshCast BF has been specially developed to be used with BrimaPack's unique VePack 200-PHBR packaging machine and is available in three different widths - 550, 600 and 650mm - meaning that it can cater for all sizes and weight classes of broccoli. Similar shelf life extension results have also been achieved by the company with cauliflower.

FreshCast BF has been designed to be used in conjunction with BrimaPack's NicePack packing system (VePack P-series packing machines), a solution that can save up to 50% on packaging costs, while also improving both shelf life and product appearance.

The packing system combines an innovative, unique packing design (closed, tight packaging, sealed below) with an efficient and modular machine concept. Plain (common or extended shelf life) or pre- printed film can be

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used in combination with labelling, stamping or printing.

Although originally designed for iceberg lettuce packaging, thanks to specially developed processes, such as FreshCast BF, the NicePack system can now be used to package broccoli, cauliflowers, melons and other fruits and vegetables.

As a company, BrimaPack has more than 60 years' experience as a world leading manufacturer of fruit and vegetable packaging solutions.

Its state-of-the-art, self-propelled harvesting and packaging systems - which can handle everything from Brazilian drought and heat to the cold and wet British weather - are favoured by large growers worldwide and are used in warehouses and directly in the open field.

BrimaPack specialises in the packaging of single products including iceberg lettuce, broccoli, cabbage, melons and cauliflower with two unique systems - StretchPack (VePack S machine series) for Stretch film and NicePack (VePack P machine series) for CPP films.

Messe Frankfurt purchases Modern Bakery Moscow Messe Frankfurt continues to expand its activities in Russia. The basis for this is the purchase of Modern Bakery Moscow from Nuremberg-based OWP Ost-West-Partner GmbH fair and exhibition company with effect from 15 July 2014. “Russia is one of the world's key markets for the fair and exhibition business. OWP has built

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New application for GEA Barr-Rosin technology achieves better quality and reduced explosion risk when drying amino acids GEA Barr-Rosin has recently been awarded a new contract to supply its ROSINAIRE™ paddle dryer to a multi-national food ingredients company for the gentle and efficient drying of amino acids. The ROSINAIRE™ provides effective drying of this thermally sensitive product and offers a level of quality and operational safety that is so far unmatched in the food industry.

In contrast to directly heated drying technologies which use hot air as the drying medium, the unique design of the ROSINAIRE™ with its high-speed rotor, promotes a thinlayer of moving product against the dryer's jacketed shell, resulting in efficient heat and mass transfer. Without this indirect heating, thermally sensitive food products, such as these amino acids can be dried without oxidation or the risk of thermal damage and loss of nutritional value.

Explosion protection For stability and shelf-life, amino acids and other food additives need to be dried to low moisture contents. At such levels, these products can require very little activation energy to explode and so it is advantageous to keep oxygen levels to a minimum, thereby ensuring a safe Francis Chartrand environment. Using the indirectly heated jacket, the design of the GEA Barr-Rosin ROSINAIRE™ minimises the presence of oxygen and the subsequent risk of explosion.

This continuous amino acid drying application also benefits from low power consumption, and consistent residence time, ensuring a homogeneous product without oxidation.

Practical operation, easy cleaning and low product losses “In the past companies have used inferior batch paddle dryers and heated mixers for this application,” explained Francis Chartrand from GEA Barr-Rosin. “However these batch processes do not have the safety benefits of the ROSINAIRE and they are not so practical to operate.” In comparison, the ROSINAIRE with its thin-layer heat and mass transfer has very little product in residence at any one time so it can be easily stopped, restarted and cleaned with the minimum of product losses.

Additional benefits of the ROSINAIRE technology include: small footprint, robust reliable design, relatively short residency time, the ability to handle a wide particle size distribution and the fact that there are no rotary joints that can cause leaks or allow contamination into the product. In summary, this is a perfect combination for such a value added-application.

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up the biggest trade fair for the bakery and confectionery sector in Russia with great personal commitment on the part of its management and staff. Thus, the foundation for Modern Bakery Moscow could not be better”, says Wolfgang Marzin, President and Chief Executive Officer of Messe Frankfurt. “Modern Bakery is the only trade fair in Russia and the CIS that covers the complete spectrum of baking and confectionery products, including all associated fields. The entire sector, from small artisan pâtissiers to industrial bakers, manufacturers, service companies and the trade, meets at Modern Bakery Moscow”, says Marzin.

Over the last 20 years, OWP has built up Modern Bakery Moscow into the market leader in Russia. The last event at the end of April 2014 attracted 212 exhibitors from 22 countries and more than 14,500 visitors. 53 percent of exhibitors came from outside Russia.

The 21st Modern Bakery Moscow will be held at the Expocentre in the heart of Moscow from 22 to 24 April 2015.

Russia is an important market for the internationalisation strategy of Messe Frankfurt.

At present, the Moscow-based subsidiary, Messe Frankfurt Rus, has a portfolio of eleven events and a staff of 39.

Messe Frankfurt has many years of experience as an organiser of trade fairs in the foodtechnology sector. With IFFA, the leading trade fair for meat-processing, packaging and sales, it has been organising the world's most important innovation platform for investment goods for the meat-processing industry since 1971.

Additionally, Messe Frankfurt organises 'Tecno Fidta powered by IFFA' in Buenos Aires, South America's most important trade fair for food processing. These leading events offer an international transfer of knowledge on subjects of crucial importance to the sector, such as hygiene, automation, traceability and product safety.

International Coffee & Tea Festival returns The sixth edition of the only internationally recognised trade event focusing exclusively on coffee and tea in the Middle East will be held in Dubai from November 12 to 14, 2014 at the Meydan IMAX Gallery. The International Coffee & Tea Festival (ICTF) will spotlight the region's popular café culture and showcase some of the best coffee, tea and related F&B products, equipment and services in the market SEPTEMBER 2014

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today. As with each successive event, this year's event will welcome many new international brands and companies offering innovative and quality-driven products and equipment which truly push the boundaries of this beverage sector.

The 2013 edition of the International Coffee & Tea Festival (ICTF) welcomed over 6,500 visitors from over 20 countries across the world, receiving positive feedback from exhibitors, which further reinforced its position as an instrumental event supporting the development of the region's specialty coffee & tea market. Over the years, the Festival has facilitated the entry of countless local and international exhibitors into the Middle East's lucrative hospitality sector which offers a traditional coffee culture and a thriving tea market.

Speaking about its Middle East launch at the International Coffee & Tea Festival (ICTF) last year, Mark Barnett, owner and product developer of Synesso Inc., commented: “We are very pleased with the outcome of our participation at the International Coffee & Tea Festival. Synesso was successfully launched within the Middle East at the show which truly showcased excellence in an industry-relevant format. Our sponsorship at this event proved to be a worthy investment, with our espresso machines attracting the attention of the hospitality sector which seeks to raise the bar of coffee service even above what is currently available in the market.

We have established various business leads through the festival and we look forward to being involved once again in the 2014 edition.”

“We compliment the International Coffee & Tea Festival for giving a strong voice to the specialty segment of the hot beverage industry in the Middle East and for providing a business-intensive platform to coffee and tea distributors to promote themselves,” said Ranjith Abeykoon, from the Sri Lankan Tea Board. “We strongly support the Festival's initiative to raise awareness of specialty tea in this region and by collaborating with the show, we have opened up pathways for increased SEPTEMBER 2014

trade opportunities that will enhance the standard of the industry here in the future.”

Statistics reveal that the intake of tea in the UAE has reached about 7 million kilograms per annum, while consumption of coffee is expected to reach AED 359 million by 2016 growing at a rate of 4 per cent. In a time when hospitality industry is skyrocketing in the region with more than 4,000 coffees and teahouses serving hot and cold beverages in the UAE, the International Coffee & Tea Festival (ICTF) will be a gateway for beverage industry professionals to launch pioneering concepts, promote innovative products, and seek new business partnerships.

“Coffee and tea have increasingly become an integral aspect of the UAE culture and have become the most consumed and widely appreciated beverages in the country. This development in the UAE has opened up the market for new, quality-driven varieties of products, latest brewing equipments, and unique methods of preparation. Over the last five years, the event has successfully contributed to the regional industry development and has served as the ideal platform for promoting excellence in specialty beverages.” concluded Ryan Godinho, UAE's National Liaison for World Coffee Events and Special Events Coordinator at the International Coffee & Tea Festival (ICTF).

Supported by SCAA, the world's largest trade organization dedicated to the recognition, development and promotion of specialty coffee, the International Coffee & Tea Festival (ICTF) focuses on both Business to Business (B2B) and Business to Consumer (B2C) elements and aims to advance café culture in the Arab World, by creating awareness of best industry practices and showcasing cutting-edge technologies governing the industry today. The show has evolved over the years to include a comprehensive set of attractions and industry-relevant features which are of interest to trade professionals, restaurateurs, hospitality staff, stakeholders connected to coffee and tea businesses, as well as the public at large.

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FoodTechMasters 2014: Sharing knowledge and expertise on food production technology The FoodTechMasters is a series of professional training courses that Pavan Group has been organising for15 years, with the aim of sharing knowledge and expertise on food production technology.

Each professional course provides in-depth technological knowhow on the production of pellets snacks, dry pasta and fresh pasta.

Next edition of Pavan school will concern dry pasta production and take place from 15th to 19th September, Five days full time training course covering the entire pasta production process: raw materials, basics of reology, production technology, drying process, energy efficiency, lab test and products evaluation.

Furthermore, Pavan is launching next October (13th to 15th) a new kind of advanced courses. The Food Tech Master PRO are advanced specialization courses targeted to students who have already attended a previous FoodTechMaster.

The 2014 edition will focus on the theme of gluten free and nutraceutical pasta.

The growing number of people affected by coeliac disease (steadily increasing over the past 20 years), and the ever greater spreading of food intolerances, have led to a strong market demand for “alternative” food products characterized by the total absence of gluten.

Among these, pasta has been taking up an increasingly important role, probably because it is sold all over the world and also because it actually represents one of the main everyday dishes in many countries around the world.

With the aim of improving the quality of gluten free pasta, Pavan Group will offer a completely new specialization course held by Professors of the Academic community and Process Engineers of Pavan Group Pasta Division on how to produce gluten-free pasta by processing unconventional flour.

The main problem in producing gluten-free pasta is namely the lack of gluten that is the perfect structuring agent of traditional, durum wheat pasta. In the absence of this protein matrix, which grants pasta its consistency, body and elasticity, it is necessary to “build” something similar, starting from the starch matrix: a certain percentage of starch must be gelatinized to such extent that pasta reaches a FOOD BUSINESS GULF & MIDDLE EAST

good consistency without becoming gummy.

Two solutions can be adopted: the use of pre-gelatinized flour (flour that underwent a thermal or hydrothermal treatment, but sometimes also chemical modification) or the appropriate processing of unconventional flour.

Well aware of the problems connected with the use of chemically modified raw materials and of the high cost of pre-treated flour, Pavan went for the second option already in the late 80's, exploiting its own ability to develop adequate technological processes.

The process developed by Pavan consists in a first hydration stage, followed by a thermal treatment stage with steam injection and a final stage where the extrusion screw is fed under vacuum. During the course students will go through this technology and experience Pavan process for gluten free pasta production.

Applications for Pavan Group FoodTechMasters can be filed directly in a dedicated web site (www.Foodtechmaster.com), by filling in the subscription form and sending it to the Pavan Marketing Department, which will SEPTEMBER 2014

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send a confirmation by return. Seminars take place in Pavan Conference Center, Pavan Group Headquarters, Galliera Veneta (Padua) Italy The Pavan Group training offer is targeted at plant managers, production managers, R&D managers, quality control managers and technical production engineers from all over the world.

Lessons are usually held in English and Spanish, but they may be held also in other languages depending on the total number of applicants for a given language.

Courses consist of an intensive week of lectures dedicated to one of the above mentioned topics. Students coming from all over the world explore every aspect of the subject, lectured by speakers and experts from the academic world and by Pavan Group process managers. Trainees will take advantage of a unique training experience made of theory and practical exercises implemented on pilot plants and completed by organoleptic and sensory assessment tests. This combination allows students to get familiar with the products and apply the theoretical knowledge learned during the lectures.

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The constant research of Pavan Group is supported by several relationships with Universities and the academic world. Lectures, specific projects and activities for Pavan Group FoodTechmasters are carried out with University of Udine Department of Food Science), University of Calabria (Department of Modelling for Engineering), D.I.S.T.A.M. Department of Food Science and Microbiology) of the University of Milan, Experimental Institute for Grain Growth of Rome, National Institute for Research of Food Products and nutrition of Rome, University of Molise DISTAAM - Department of Food Technology, TecnoAlimenti, U.C.MA.A (Union of Manufacturers for the Food Industry). With the latter institution Pavan has promoted the definition of the “European Standards� for the Safety of the production systems of fresh pasta.

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ith the consumers reaping the benefits of Saudi Arabia's ongoing economic growth, the outlook for the consumer sector remains bright. Recent industry reports have highlighted the tremendous success of the Saudi economy, driven by high oil prices, heavy government spending, and buoyant consumer confidence. In line with economic and population growth along with continued investment in the food processing sector in the Kingdom, food consumption is predicted to grow by an enviable 53 per cent to reach USD 113 billion by 2016. Per capita food consumption is also expected to grow by an impressive 40 per cent over the same period to reach USD 2,104.

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SAUDI ARABIA'S CONSUMPTION OF FOOD TO REACH $113 BILLION BY 2016 SEPTEMBER 2014

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SAUDI AGRO-FOOD 2014 TO THROW THE SPOTLIGHT ON LATEST INDUSTRY TRENDS AND TECHNOLOGIES FOR LOCAL AND REGIONAL FOOD MARKETS Saudi Agro-Food 2014, the 21st international trade show for food products, ingredients and technologies, will feature state-of-the-art products, technologies and services, including frozen and chilled foods, confectionery and chocolates, healthy and natural foods, and presentation, processing and packaging equipments. The event will be held from September 7 to 10, 2014 at the Riyadh International Convention and Exhibition Center to offer international, regional and local companies a platform to discuss key issues, discover new investment opportunities, facilitate business deals with major stakeholders, and network with the leading industry professionals.

Held concurrently with Saudi Agro-Food 2014 are Saudi Agriculture 2014 - the 33rd international agriculture, water and agro-trade industry show, and Saudi Food-Pack 2014 the 4th international trade exhibition for food processing and packaging technologies.

Saudi Agriculture 2014 will showcase a variety of leading industry solutions and products in sectors such as agriculture building construction, animal health and production, finance and banking, machinery and equipments, chemicals and fertilizers, fisheries and fish farming, irrigation and landscaping equipments, and organic farming. Likewise, Saudi Food-Pack 2014 will exhibit an array of equipments and solutions from manufacturers and distributors of tools, machinery and services that are essential for SEPTEMBER 2014

food production and packing, as well as their display in stores and outlets.

Saudi Agro-Food 2014 is approved by UFI, the Global Association of the Exhibition Industry. The last year's edition recorded a footfall of over 8,000 professional visitors and 173 exhibitors from 24 countries across 5,000 square meters of exhibition space.

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s the Middle East's largest economy and population, accounting for 64 percent of the GCC's total food consumption, the Kingdom of Saudi Arabia presents unmatched business and trade opportunities for the food and beverage (F&B) sector. Currently worth over USD $50 billion and expected to grow by 9% percent by 2017, the market is driven by a combination of double digit population growth and a robust oil-based economy.

An efficient, effective and convenient route to entering the F&B market in the Kingdom is through Foodex Saudi 2014, an industry exhibition organised by Reed Sunaidi that enjoyed overwhelming success when it launched in 2013. Having secured more than $30 million in business deals for its 300 pioneering brands in the show's inaugural year, this year's event is expected to attract many more exhibitors and even greater business opportunities. Taking place

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THE REGION'S LARGEST FOOD & BEVERAGE MARKET IS OPEN FOR BUSINESS

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from 17th-20th November 2014 at the Jeddah Centre for Forums and Events with over 10,000m2 exhibition space allocated to Foodex Saudi 2014, the organisers are expecting sellout success well before the show.

Simon Blazeby, Head of Exhibitions for Reed Sunaidi, said: “Foodex Saudi enjoyed great success last year, both in terms of business written for our exhibitors and also because more than 10,200 visitors visited the show. Over 300 brands were showcased last year, many of whom have become show ambassadors for us this year thanks to the success they enjoyed.

“There is no doubt that the KSA market holds exceptional potential for F&B

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companies around the world, and exhibitors benefit immediately from Reed Sunaidi's reach and expertise in doing business in this burgeoning market.”

Following its success last year, the show will once again run its Hosted Buyer Programme (HBP) to facilitate valuable introductions and business contacts between customers and exhibitors. More than 200 buyers are expected to participate this year.

Also taking place alongside Foodex Saudi is the Saudi Food Forum, a key industry conference that will focus this year on market trends in food distribution and hospitality, as well as the critical issues of wastage, food security and food safety. Experts and authorities from the Kingdom and around the world are expected to attend.

With the hospitality industry in the Kingdom developing at an exceptional rate, a new feature at this year's Foodex Saudi is expected to attract strong interest.

Organised to recognise culinary talent and skill, the Saudi Chef Competition will pit celebrity chefs against locallybased chefs to find the finest cooks in the Kingdom.

Foodex Saudi 2014 will run from 17th - 20th November 2014 at the Jeddah Centre for Forums and Events. The exhibition is targeted at business and trade visitors from within the industry, but it will also house a dedicated consumer area to enable clients to offer product activations and demonstrations to end-users. For more information on exhibiting your product / service or visiting the event, please visit www.foodexsaudi.com

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onceived to capitalise on unprecedented market demand for the region's manufacturing, processing, packaging and ingredients sectors, Gulfood Manufacturing 2014 being held 9-11 November at Dubai World Trade Centre (DWTC) - has officially sold out.

Amid steady domestic and regional growth in the food manufacturing and processing industry, the sector-specific spinoff of Gulfood - the world's largest annual food and hospitality trade platform - will debut as the Middle East, Africa and South East Asia's (MEASA) biggest-ever trade show launch. With a host of global food manufacturers, suppliers and service providers requesting exhibition space, organiser DWTC is adding new halls to cater for intense international demand.

At present, more than 1,000 international suppliers have committed to the specialist show, which is expected to gather more than 10,000 regional and global trade visitors, as well another 1,500 delegates who will share the latest industry insights, market trends and state-of-the-art technology and product innovations in a cache of niche shows, conferences and technical workshops.

“The Middle East is rightly viewed as a key growth territory for the global food processing, packaging and manufacturing sectors,” said Trixie LohMirmand, Senior Vice-President, Events & Exhibitions Department, DWTC. “Gulfood Manufacturing will give international equipment, logistics and cold chain suppliers a tailored investment platform to gain an operational foothold in one of the world's fastest growing markets.”

“Internationally, the sector is seeing multibillion dollar investments and Gulfood Manufacturing will help facilitate and accelerate regional development. The fact the show is sold out five months ahead of its launch speaks volumes about how international suppliers, producers and manufacturers in various segmented industry sectors view the burgeoning regional market. We have listened to our customers and have committed to extending the debut show's capacity.”

Similarly to its Gulfood namesake, the

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new show will feature a world-class line-up of international brands including IFFCO, Cargill Europe BVBA, Markel Bakery Group, Multivac, TNA Packing Solutions, Ishida Europe Ltd., Döhler Middle East and CSM Deutschland GmbH. The industry heavyweights will participate in themed sectors or within more than 24 national pavilions including Egypt, Turkey, Jordan, Lebanon, Iran, Switzerland, Taiwan, China, Thailand, India, Italy, Austria, France, the USA, the UK and Germany - also the show's Official Country Partner.

With Dubai already established as the world's third-largest international re-export hub,the Dubai Strategic Plan (DSP) 2015 outlines the government's strategy to develop sectors earmarked as key contributors to economic growth, such as transport and logistics.

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Best-in-class infrastructure and a modern distribution network have led Frost & Sullivan to predict the UAE's logistics market will reach AED24.5 billion (USD9.4 billion) by the end of 2014, while the International Air Transport Association (IATA) forecasts nationwide growth and demand will confirm the UAE's ascent to the world's sixth largest international cargo handler in the next six months, moving an estimated 2.75 million tonnes per year.

With the logistics industry a fundamental contributor to the country's economic development, Food Logistics Middle East one of three focused Gulfood Manufacturing sectors - will highlight key trends affecting the global sector, such as materials handling, transport and commercial vehicles, I.T. and technology, warehousing and operators, facilitators and service providers.

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INAUGURAL GULFOOD MANUFACTURING SELLS OUT

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Elsewhere, with processed and packaged foods already accounting for more than 50% of the GCC's total food market, ProPack Middle East and Ingredients Middle East - two additional platforms at the show will strengthen the UAE's position as the region's driving force in both lucrative sectors.

The events, which are designed to leverage local investment in procuring food processing and packaging machinery which surpassed AED1 billion in 2012, will cover essential ingredients and raw materials such as meat, fish processing, dairy, beverage, bakery, sweets and snacks, as well as the entire value chain of packaging distributors and suppliers.

In addition to the core exhibitions, Gulfood Manufacturing will host a Food Safety Conference highlighting issues related

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to regional food safety. A host of internationally-acclaimed speakers and key industry figures will be confirmed in coming weeks.

Gulfood Manufacturing is open between 10am-6pm from 9-10 November and 10am5pm on 11 November 2014 at DWTC. Visitor attendance is free of charge. For more information, please visit www.gulfoodmanufacturing.com

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AE's tea consumption has witnessed a steep rise in the last couple of years due to the growing population as well as an increasing focus on tea nutrition and fitness properties. According to the Dubai Tea Trading Center, the country consumes about 7 million kilograms of tea per annum with tea being the second most consumed drink in the country, only after water. Coffee consumption too continues to demonstrate a steady upward trend, registering a growth of 85 per cent between 2010 and 2013. With a high consumption of tea and an expected 70 per cent increase in coffee purchases in 2014, the UAE progressively holds its position as one of the region's leading markets for these beverages.

As a larger variety of international and local chains open up their restaurants and

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UAE'S TEA CONSUMPTION REACHES 7 MILLION KILOGRAMS PER ANNUM SEPTEMBER 2014

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cafes in the UAE, in response to the growing demand for tea and coffee, the International Coffee & Tea Festival, which is the only dedicated trade event for the specialty coffee and tea industry in the Arab World, will be back once again to highlight and support this growth within UAE's lucrative hospitality industry. The festival will be held from November 12 to 14, 2014 at the Meydan IMAX Gallery in Dubai, and will provide a one-stop destination showcasing all facets of coffee, tea, bar and cafe products, equipment and services, presenting a focused, industryrecognized platform in the Middle East.

Ryan Godinho, UAE's National Coordinator for World Coffee Events (WCE), stressed on the strategic importance of the event in creating a wealth of business opportunities for industry players, “Over the SEPTEMBER 2014

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last ten years, the consumption of coffee and tea has more than tripled in the Arab region, while it has become a thriving economic activity in the UAE worth around AED 300 million a year. With independent cafes on the rise, it is evident that the trend is heading in a more positive and sustainable direction with the emphasis on quality products and services. We are in a steady growth process that will have the UAE eventually catch up with the rest of the world's thriving cafe cultures. The International Coffee and Tea Festival is a time-tested and proven platform for local, regional and international exhibitors to capitalize on this demand and promote their products, while launching innovative concepts and channeling partnerships for overall business expansion. During the 2013 edition, 21 per cent of our trade visitors represented restaurants while 40 per cent were authorized buyers in search for new and innovative products that our exhibitors brought to the table at the show. We are confident that this year's event will continue in providing a high quality of trade visitors, who are in the market for sourcing products, striking meaningful business opportunities and exploring latest trends in their quest to learn more about the industry.�

During the three-day event, the National Level Barista and Latte Art Championships will also be conducted at the show venue, where the most skilled and professional baristas in the country will battle for the coveted titles of the 6th UAE Barista Champion and 3rd UAE Latte Art Champion.

Recognized and advocated by the Specialty Coffee Association of America (SCAA) and licensed by World Coffee Events (WCE), the UAE Barista Championship is the highest national coffee competition conducted in the region, with the winner having the opportunity to represent the UAE at the World Barista Championship in 2015.

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hether for pizza, casseroles, salad or a snack, cheese gives many dishes a special appeal. But traditional cheese is not always the best choice from the standpoint of economics and production complexity. Hydrosol's new stabilizing systems make it possible to produce analogues of pizza and feta cheese. Their ingredient combinations simplify production and reduce costs.

Recombined pizza cheese: Shorter production process This recombined pizza cheese offers excellent melting properties, simple use and significantly faster production. With the new Stabisol and Stabiprot functional systems, manufacturers can make an analogue cheese for pizza toppings or gratins that melts evenly and pulls into long strings, just like mozzarella. What's special about it is that it's much faster to make. The reason is the special recipe, combining the stabilizing systems Stabisol PCFL and Stabiprot LK Speed. Stabisol PCFL is a mixture of a specially modified starch, emulsifying salts and proteins. It is first dispersed in water, then mixed with Stabiprot and briefly sheared. After adding vegetable fat and seasonings, the mass is heated to 85째C at low speed before being filled into moulds and cooled. After three to four days in cool storage, the resulting analogue pizza cheese can be shaved or sliced. This shorter production process lets manufacturers save time and money. The only thing required for production is a double-walled process cooker and a filling line.

The alternative to feta: A creamy consistency without homogenizing Simplified production, lower costs and a high quality final product are the advantages offered by the new stabilizing system Stabisol FET for recombined white cheese. What's special about this feta alternative is the way it results in a creamy consistency without homogenization. Manufacturers need only mix a functional milk protein, vegetable fat

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and water with the system, and heat the mixture in a double-walled process cooker.

Instead of conventional bacteria cultures, this process uses GDL acidifier. Another plus point is that various consistencies can be obtained by modifying the amount of Stabisol FET in the mixture. The possibilities range from a soft, creamy texture to a firmer product that cuts cleanly and has a creamy mouth feel.

Thus, with the same ingredients manufacturers can create different products and make optimum use of market potential.

About Hydrosol Hydrosol GmbH & Co.KG headquartered in Ahrensburg near Hamburg, Germany, is a fast-growing supplier of food stabilizers, with representatives around the world. Its specialists develop and produce tailor-made stabilizing systems for dairy products, ice cream and desserts, delicatessen and ready meals, as well as meat, sausage and fish products. With its international network of 16 subsidiaries and numerous qualified foreign representatives, the company is represented in the world's key markets. As a member of the independent, owner-operated SternWywiolGruppe with a total of eleven sister companies, Hydrosol can make use of many synergies. The company has access to the knowledge of some 70 R&D specialists and to the extensive applications technology of the Group's large Technology Center in Ahrensburg. It also benefits from shared production facilities and the Group's own logistics, so it can offer customers a high degree of flexibility and innovation capabilities. The Stern-WywiolGruppe is one of the world's most successful international suppliers of food & feed ingredients.

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NEW STABILIZING SYSTEMS FOR RECOMBINED PIZZA AND FETA CHEESE VARIETIES SEPTEMBER 2014

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KMC OPENS OFFICE IN DUBAI

THE DANISH-BASED SUPPLIER OF STARCH SOLUTIONS, KMC, HAS OPENED OWN SALES OFFICE IN DUBAI. THE GENERAL MANAGER OF THE OFFICE IS A DANE, MR. PETER HAUGSTED, WHO HAS A LONG BACKGROUND WITHIN THE WORLD OF FOOD INGREDIENTS WORKING FOR VARIOUS DANISH INGREDIENT COMPANIES AND WHO HAS TRAVELLED THE WORLD. WE MET WITH HIM FOR AN INTERVIEW For further information, please contact Peter Haugsted (mail to: ph@kmc.dk) General Manager KMC MEA FZ. L.L.C. P.O. Box 334155 Dubai United Arab Emirates Local Cell: +971 056 7412072 FOOD BUSINESS GULF & MIDDLE EAST

Mr. Haugsted, why did you choose Dubai as location for your new sales office?

Over the years, KMC has experienced increasing success in marketing our ingredients in the African and Middle Eastern countries. So in line with our strategy of being close to our customers, it was therefore decided to establish KMC MEA in Dubai on October 1, 2013.

We chose Dubai as the city is situated in the center of the geographic area that we are targeting. Dubai offers a well-developed infrastructure and its international airport makes it easy to travel across the region and reach the relevant markets.

The responsibility of KMC MEA is Africa, the Middle East, Turkey, Pakistan and Bangladesh.

We keep our network of local distributors in these countries, and being here in Dubai brings me closer to our partners as well.

For me personally, I was happy to come back to Dubai where I stayed in 13 years ago.

What opportunities do you see?

Especially in the North African countries, some Middle Eastern countries and in Turkey, KMC sees a rapidly growing market for our increasing product portfolio of application specific solutions. Especially within the dairy, mayonnaise/dressing as well as the confectionery segments, we see a perfect match between market demand and our solutions.

Demand for food products at payable prices is growing. This challenges the food manufacturers with increasing prices — as well as availability — for vital ingredients in these segments. KMC offers inexpensive solutions to substitute expensive ingredients, without changing the quality of the end product.

Can you give some examples?

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manufacturers in parts of the region lack access to fresh milk and milk proteins are often scarce or expensive.

Therefore, KMC has developed a wide range of solutions — named CheeseMaker — specifically designed to replace milk proteins in cheeses. These innovative solutions make it possible for cheese manufacturers to produce cheeses that are affordable and still meet the requirements of the consumers with regard to product quality. Our solutions are easy to implement and will save money both in the formulation and the processing steps. KMC has built a strong knowledge in this area and we offer solutions for a broad range of cheese types — from pizza toppings, hard cheese alternatives to various spreadable cheese types.

Another example could be mayonnaise and dressings where manufacturers can replace eggs or egg yolk with our EmulsiForm specialty starches to obtain a cost-effective solution.

The price development and supply situation is much more stable than is the case for eggs. EmulsiForm specialty starches have excellent emulsification properties providing a rich and creamy texture to the dressing. We also offer texturizing agents produced with our unique spray cooking technology that results in exceptionally high performing starches.

In both cases, the manufacturer will benefit from an ingredient that is easy to use, has long shelf life and can be stored at ambient temperature.

You mentioned “being close to your customers” — what does that mean to you?

It means that we work closely together with customers to develop and test new innovative solutions — either at their facilities or at our new Application Center in Denmark.

We want to share our knowledge with our customers — in a two-way relationship. Sharing knowledge helps you optimize your products and secure your edge in the market and it helps us consolidate and improve our in house knowledge to become an even better partner for you in the future.

What are your plans for the near future? What are your next activities?

Well, for the first time, KMC will participate at the Gulfood Manufacturing taking place here in Dubai from the 9-11 November 2014. I look very much forward to this opportunity to meet customers from all over the world and especially from the local markets.

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EMPHASIS ON MAINTAINING THE BEST STANDARDS

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l Foah was established as a palm development company as per the industrial diversification policy of the UAE through an Emirate of Abu Dhabi Executive Council Resolution in 2005. It is a member of the Abu Dhabi-based SENAAT, one of the largest industrial conglomerates in the UAE. Through its facilities, strategy and focus, the company has emerged as the largest date procuring and processing company in the world.

Al Foah has always placed emphasis on maintaining the best standards and adheres to ISO and HACCP quality systems. The company also places emphasis on employing UAE nationals and Emiratis make up more than 32% of its management team. In addition, it

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prioritises support to its 17,000 UAE farmers by guiding and providing them with a variety of capabilities and services.

In terms of Assets, Al Foah has two world class dates processing facilities; The Emirates Dates Factory at Al Saad which was established in 1998 has an annual capacity of 65,000 tonnes of dates. The Al Marfa Dates Factory which was established in 1994 has an annual capacity exceeding 35,000 tonnes of dates.

Al Foah Organic Farm in Al Ain, the largest organic farm in the world, covers a total area of 1321 hectares, and applies the latest technologies in date palm cultivation and date production according to the European (ECOCERT) and American (NOP/USDA) organic agricultural systems.

Al Foah has successfully taken this traditional product to international levels by opening new markets in several countries. Starting from 47 tonnes of dates exported to 16 countries in 2005, currently Al Foah exports to more than 44 countries, which represent around 90% of the dates produced by the company.

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ith short production runs and a huge product range, a division of Switzerland's second largest retailer has chosen a single Ishida multihead weigher to handle 70 very different products.

Coop is a major force in Swiss retailing. Its Sunray division produces some 55 million units of very diverse packaging each year. As part of the upgrading of its bag-packing facility, and with the help of local Ishida agent Itech AG, the company has selected a 14-head CCW-RS weigher with plastic hoppers.

Filling mainly flow-wrap or Stabilo-type packs with target weights ranging from 8g to 500g, the new weigher handles many relatively straightforward products such as hazelnuts, almonds and pulses. For more difficult applications - including grains and sticky items various sets of parts have been provided that can be rapidly substituted for the 'standard' components.

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ISHIDA WEIGHER HANDLES 70 PRODUCTS For example, when small-grained, freeflowing products such as quinoa are being packed, an enclosed dispersion table with apertures leading to the radial feeder troughs is used. Granular product enters via a vibratory feeder and builds up on the table until it flows out through the apertures at a rate which can SEPTEMBER 2014

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be adjusted by narrowing or enlarging them.

For products such as apricots, dates and figs, which tend to cling to contact surfaces, a dispersion table is used which is surfaced with C4, Ishida's recently-developed 'easy-motion' material. Together with a steep, 20° angle, (twice that of standard dispersion tables), this is enough to impel most products, however sticky, onto the radial feeder system. Here the product runs along a special set of feeder troughs, also finished in C4 and tilted by 6°.

After weighing, product falls into a steeply angled (60°) discharge chute, giving it sufficient impetus to make it unlikely to stick as it leaves the weigher.

Tightly-closing 'anti-leak' hoppers are used for products that contain or generate dust, such

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as dried mushrooms, or granular products.

The plastic hoppers make for quieter operation when hard products such as nuts are being weighed. They are also of a design, incorporating ridges, which helps reduce sticking. Each hopper has metal pieces built into its fabric so that, in the unlikely event of impact damage any fragments can easily be picked up by the downstream metal detector.

The weigher offers easy access for cleaning and all contact parts can be lifted on or off by hand, an important factor where there are at least one or two product changes per day, each demanding complete cleaning of the entire line.

“As a Swiss company, we are faced with the specific challenge of having to produce small runs of different products,” explains Dominik Leder, head of product finishing at Sunray.

“The Ishida weigher is indeed an all-rounder.

Sunray has become more flexible and is in a position to handle orders at short notice and to react quickly to changing client requests.”

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ptima has presented its packaging solutions at the recently held ProPak China trade fair. The focus was on precise dosing, flexibility, high outputs and line solutions: In order to dose high-quality, expensive products such as powdered milk with absolute weight accuracy while still achieving high outputs, the OPTIMA FS machine comes with an optional integrated continuous topping-up system. This option is ideal for countries with compulsory minimum volumes such as China, to minimize the amount of giveaway. The two integrated predosing units fill the primary filling quantity, after which the topping-up system adds the rest to reach the nominal weight. The calibratable dynamic gross / tare weigher completes the integrated system. An output of 160 containers/min for 900g filling weight is possible with the topping-up function. Additional standard solutions up to 300 containers/min are also available.

For portion packages such as coffee capsules or soft pods, Optima achieves outputs of up to 1,500 products/min, a level unsurpassed anywhere in the world. Furthermore, the OPTIMA CFL machines come with individual weight measurement and feedback to the dosing system for unrivalled filling accuracy when processing ground coffee. The sealing station utilizes ultrasonic welding.

Optima with headquarters in Germany teams

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MILK POWDER & OTHER FLEXIBLE SOLUTIONS PRECISION PACKAGING with its subsidiaries to design and build packaging equipment for pharmaceutical, consumer, nonwoven and life science products - from single standard machines to complete complex turnkey systems. Whether custom solutions or modular standard units, functions are consistently tailored to the specific needs of the customers and their industries. Optima is a worldwide leader in packaging technologies for many fields.

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