ISSN 1755-0 939
JULY-SEPTEMBER 2021
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FRESHQ ® NEXT GENERATION GAME-CHANGING FOOD CULTURES
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TAILOR-MADE STABILISING SYSTEMS SUPPORT REGIONAL MARKETS
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MACINTYRE – LET’S TALK ABOUT DOING MORE WITH LESS
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.
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CONTENTS
20 Managing Editor Matt Matthews Associate Editors Jessie Jorge Megha Mary Matt Graphic Designer Aleena Susan John
Cover Photo Courtesy: Heat and Control
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New tray sealer offers greater speed and flexibility
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Cama group celebrates 40th anniversary
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Sensory optimised and highly pure olive oils
Weber launches innovative spray technology
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AI-based solution for quality control on pizza toppings
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My first Grohe: keep it simple with Grohe Baulines for the kitchen
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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
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NEWS
A NEW EXPERIENTIAL HOSPITALITY GROUP, LIMESTONE LAB, LAUNCHES WITH A STRONG PIPELINE OF F&B VENTURES The UAE welcomes a new experience-driven, hospitality group to the market, Limestone Lab, a company with a vision of introducing new and innovative hospitality concepts to the UAE social and dining scene. With the notion of “re-imagining” hospitality experiences, Limestone Lab is set to roll out a lineup of unique concepts to the market between Q4 of 2021 and Q4 of 2023, with a disruptive approach to the traditional brick-and-mortar models. The company’s solid pipeline of bespoke F&B venues will be nothing short of innovative and cultural, boasting of interactive experiences, socially-elevated ambiances, which will be
paired with culturally-infused cuisines and themes. Limestone Lab will also bring together a team of prominent designers, architects, hospitality experts to create thoughtfully designed properties located in unexpected destinations. All the venues will be unified by a common goal: to create spaces and experiences that hold lasting memories. Founded by Dubai-based serial entrepreneurs, Hassan Ballout and Hani Doueik, the formation of the company was an inherent process sparked by the passion of these two businessmen, accompanied by their extensive hospitality expertise, to bring truly inspirational F&B and nightlife concepts to the UAE. Ballout, CEO of Limestone
Lab, is most known for his recent position as Chief Growth Officer for Seven Management, where he launched and managed Seven Sisters and Antika Bar in Dubai. Ballout has in addition co-created and rolled out 12 virtual restaurant brands in Dubai, Abu Dhabi, Kuwait & Saudi Arabia, including Tawook Nation, Luca, Japang and Vigilante, to name a few. Alongside Ballout, Hani Doueik will also serve as the Co-Founder and COO of Limestone Lab. Doueik prides over a decade of experience in consulting multiple international brands within creative advertising and digital solutions, as well as managing and founding successful F&B outlets in Lebanon.
FOGA ACQUIRES A LICENSE OF CHEMOMETRIC BRAIN TO DIGITIZE QUALITY CONTROL OF ARABIC GUM PRODUCTION IN SUDAN
FOGA Gum, a Dutch company specialized in organic and fairtrade Arabic gum production in Sudan, has acquired a
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subscription license of Chemometric Brain to digitize their food quality and supply chain. Gum Arabic (or Gum Acacia) is a natural gum derived from the hardened sap of the acacia tree and is mainly used as a stabilizer in the food industry. FOGA, originally from The Netherlands, has invested in two production plants in Sudan to strengthen the Gum Acacia value chain by shortening supply chains and produce in a
Food Business Gulf & ME | www.foodbusinessgulf.com
more efficient and sustainable way. They work very closely with farmers in Sudan and are directedly involved in planting trees and reforesting the area. FOGA offers fair prices to the producers, contributes to enhancing their skills and income by cutting middlemen, and uses spray drying techniques to produce high quality products for the global market. The use of Chemometric Brain enables Foga to digitize quality control, facilitating sample analysis and validating quality, homogeneity and traceability from the incoming raw materials to the outgoing finished product, throughout the entire Arabic Gum (Gum Acacia) value chain.
July-September 2021
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DAVINCI GOURMET LAUNCHES FLAVOUR GENIUS COMMUNITY The Flavour Genius Community is the first-of-its-kind platform to provide rigorous professional training and resources for baristas, charistas and mixologists in Asia Pacific to hone their craft, and offer the foodservice industry world-class training for their staff. “Finding good, trained staff who uphold high standards to keep customers coming back and help boost the business is a challenge for many operators today, especially when they lack the time, money or resource to train their people,” says Eloise Dubuisson, Marketing Director,
Foodservice Street, Kerry Asia Pacific, Middle East & Africa. “The Flavour Genius Community aims to bring together a closeknit regional eco-system of brand ambassadors to support our customers through innovation and industry expertise.” Supporting the Flavour Genius Community is the Flavour Genius Academy, which was established to develop trainees’ technical and commercial skills, and brand knowledge. In the programme, trainees will not only pick up skills and techniques in drink-making, more critically they will learn how
to create and express flavour in every drink they serve, and will receive a certificate in flavour. The programme focuses on three pillars: Barista, Charista and Mixology, across foundation, intermediate, and advance levels. A full suite of online training can be accessed through the Flavour Genius Academy website, covering topics such as basic knowledge, flavour profiles, equipment and tools knowledge, skills and techniques, and recipes. Training at the foundation level will be rolled out first, followed by intermediate and advance.
CHICKP ANNOUNCES STRATEGIC ASIA-PACIFIC INITIATIVE FoodTech start-up ChickP Protein, Ltd. is expanding into Asia Pacific with the launch of a new office in Singapore. The strategic move is in response to the rapidly growing demand for plant-based products in the region. The new subsidiary will bring the start-up closer to its Asian customers to better support its community of enthusiastic plant-protein
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consumers. ChickP appointed Moy Teo as the company’s Business Development Director for Asia. Moy will be leading the venture’s business development and marketing activities. With 20 years hands-on experience in the food ingredient space within the APAC region, she joins the ChickP team to lead their foothold in Asia with their
Food Business Gulf & ME | www.foodbusinessgulf.com
patented and highly functional chickpea isolate that boasts a 90% protein content. This move follows the acquisition of her distribution business by a group in the Netherlands. “I’m excited to start this journey with ChickP in the altprotein ingredient segment,” says Moy. “Chickpea is a wellknown and highly venerated crop in Asia. The region makes up more than 85% of chickpea consumption globally, only behind India.” Traditionally, chickpea is consumed as beans or ground into flour for infusion into a variety of foods and is esteemed for its nutritional value and versatility. “ChickP’s 90% chickpea isolate has unique functional and organoleptic qualities making it applicable for a full spectrum of food and beverage formulations,” adds Moy.
July-September 2021
N EWS
INVESTORS SHOW HIGH LEVEL OF CONFIDENCE IN LEADING SAUDI FOOD PRODUCER Tanmiah Food Company (“Tanmiah”) has listed on the Saudi Exchange following a successful IPO in which its shares achieved an institutional coverage ratio of 9,534% and a retail coverage ratio of 1,170%. The shares were offered to institutions and individuals at SAR 67, at the top of the range previously set at SAR 59-67. The sale of 30% of the share capital of Tanmiah, one of the leading food production companies in Saudi Arabia and the Middle East, raised a total of SAR 402 million (USD 107.2m) and the transition to a listed company will support the next phase of the Company’s growth ambitions.
Ahmed Osilan, Spokesperson of Tanmiah Food Company, said: “The exceptionally high demand for our shares shown by both institutional and retail investors is a clear vote of confidence in Tanmiah’s strength in the marketplace, our integrated and efficient business model, the resilience of the markets in which we operate, and our plans for the future. The company has demonstrated that it is trusted for its reliability and sustainability in a defensive sector that is highly appealing to investors, with a conservative risk profile together with an appetite for solid growth. Gratitude and appreciation are, as always, extended to the
Capital Market Authority and the Saudi Exchange for their invaluable support and guidance through this success story of Tanmiah’s IPO.” Tanmiah has increased its local sales of fresh chicken by 23% over the past three years from 66.3 million chickens in 2018 to 81.5 million in 2020. Established as the second largest producer of fresh chicken in the retail market in Saudi Arabia, Tanmiah seeks to grow its fresh chicken business in line with the Saudi government’s Food Security plans, and the national production target of 80% of local poultry demand produced domestically within the next five years.
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July-September 2021
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TALABAT TO PILOT 100% PLANT-BASED SUSTAINABLE PACKAGING IN UAE FROM SEPTEMBER THIS YEAR Talabat, the region’s leading online food delivery and q-commerce platform, is proud to announce the launch of its Sustainable Packaging Program to reduce plastic waste and carbon emissions across the region, starting with pilot operations in UAE and Qatar. The launch is part of Delivery Hero’s (talabat’s parent company) global roll-out of the
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program, across eight markets. Talabat’s new packaging, which will be available for select restaurant partners and vendors to adopt, is 100% plant-based and contains no perfluoroalkoxyalkanes (PFA), which are commonly known as forever chemicals, and cannot be broken down by nature. The packaging has also been rigorously tested to meet food safety, quality
Food Business Gulf & ME | www.foodbusinessgulf.com
assurance, sustainability, and ethical supply standards. Research conducted by Delivery Hero underlined that consumers want a more sustainable delivery ecosystem. 92% of customers in the UAE would consider ordering from restaurants that offer sustainable packaging, while two thirds of customers in both UAE would order more from a restaurant that offers sustainable packaging. Tomaso Rodriguez, CEO of talabat, says that the organisation is committed to creating a sustainable delivery ecosystem. “Globally, I think everyone can agree that a plastic free world is imperative. Statistics from the National Geographic, and Ellen McArthur Foundation show that currently 91% of the world’s plastic is not recycled - and 70% of plastic ends up in landfills or the natural environment. By 2050, the amount of plastic in the ocean will outweigh fish. That is the enormity of the challenge that as a planet, we are facing. ‘Regionally, our ultimate goal is to create a more sustainable delivery ecosystem by constantly introducing industry-leading standards and innovations, and that every product purchased through our talabat platform be delivered in sustainable packaging.’ ‘However, this is not a short-term, or medium-term fix. Through introducing our Sustainable Packaging Program to the region as a pilot, we are aiming to influence the reduction of food packaging wastage.”
July-September 2021
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MULTIVAC IS COLLABORATING WITH ITALIANPACK MULTIVAC has signed a collaboration agreement with packaging machine manufacturer Italianpack, thereby expanding its product portfolio in the traysealer sector. MULTIVAC Sepp Haggenmüller SE & Co. KG has a purchase option for 25.1 percent of the shares in Italianpack S.p.A. with a term of three years. With this collaboration, MULTIVAC is taking a strategically important step towards complementing its portfolio of services in the field of traysealers. Italianpack, founded in 1988 in Como, Italy, is a growing manufacturer of traysealers with high quality
and performance standards, which distributes its products worldwide both through a dealer network and directly. The company employs some 70 people and generated sales of 13.7 million euros in 2020. “Italianpack has been successful on the market for many years. We are looking forward to the collaboration in the traysealer business area, so that we can leverage our respective strengths in the best possible way to the benefit of our customers,” explain Christian Traumann, Group President of MULTIVAC, and Tomaso
Petrini, Managing Partner (CEO) of Italianpack. As part of the collaboration, the smaller model series of MULTIVAC-branded traysealers manufactured by Italianpack will begin being sold through MULTIVAC’s global sales and service network. With its more than 85 subsidiaries and market coverage of 165 countries, MULTIVAC is ideally positioned to contribute to the successful marketing of Italianpack’s traysealers worldwide. Both companies are confident that this will enable them to serve their respective customers as even better.
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July-September 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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NEWS
FUJAIRAH’S RUMAILAH FARM PARTNERS UP WITH DUBAI’S ADDRESS HOTEL & RESORTS Emirati dairy producer Rumailah Farm will supply the newlylaunched Address Beach Resort Fujairah with its popular range of dairy products, company officials announced this recently. A deluxe hotel brand catering to high-end guests, Address Hotels & Resorts is run by the Dubai-based Emaar Hospitality Group. “Our alliance with Address is a golden opportunity for us to showcase our rich product line to clientele with a taste for premium brands,” Rumailah Farm General Manager Abdullah Taleb says. “Our farm-fresh dairy products are sure to meet the high expectations of the new resort’s most discerning guests.” Nestled in the scenic Hajar Mountains overlooking the Gulf of Oman, Address Beach Resort Fujairah officially opened its doors on July 15. On Tuesday (July 27), Address and Rumailah Farm formalized their supply agreement at a signing
ceremony held at the latter’s farm facilities. After searching for the best local dairy producers by which to supply their guests, Address quickly honed in on Rumailah Farms as the obvious choice. Rumailah has successfully positioned itself as Fujairah’s leading supplier of farmfresh milk, butter and ice cream. “It’s a win-win partnership,” Taleb explains. “The new Address resort can provide its high-end guests with the very best dairy the UAE has to offer, while we will have the chance to showcase our product range to a new demographic in a
highly-anticipated luxury venue.” Since 2018, Rumailah Farm has been producing dairy products derived from locally-raised Jersey cows, known for their exceptionally tasty and calcium-rich milk. Only the very best ingredients are used in Rumailah Farm products, which contain virtually no additives or preservatives. Rumailah Farm currently operates two popular coffee shops on the UAE’s East Coast (in Fujairah City and Dibba), where local patrons and visitors can enjoy the brand’s signature milkshakes, ice cream and laban.
FRIESLANDCAMPINA’S CUPS NOW RECYCLABLE THANKS TO NEW LABEL FrieslandCampina introduces sustainable labels for yogurt and soft curd cups as from July 2021. This concerns the yogurt and soft curd cups from the brands Campina, Optimel and Mona (450 g and 500 g). The solution developed by our Research & Development department makes over 400,000 kilograms of cups recyclable. Following the recent introduction of 100% recycled PET bottles, this is a next step towards circular packaging. Previously, the cups could
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not be recycled as a whole, because during the waste sorting process the machines did not recognise the label around the cups as ‘recyclable’. Patrick van Baal, Global Director Packaging Development at FrieslandCampina: “Now we have found a solution for this. With the new labels around our yogurt and soft curd cups we make sure that these packages are correctly recognised and sorted for recycling in the existing recycling processes and do not end up in the residual waste flow for energy
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recovery. The cups can now be recycled for new applications.” One of the objectives of the sustainability programme of FrieslandCampina Nourishing a better planet is to make better packaging that is 100% circular and CO2-neutral, while minimising the amount of packaging material. Van Baal: “For FrieslandCampina making over 400,000 kilos of cups recyclable clearly contributes in making our entire packaging portfolio reusable and/or recyclable in the year 2025.”
July-September 2021
N EWS
CHICKEN MADE FROM PLANTS ‘TINDLE’ TARGETS THE UAE MARKET Chicken made from plants brand TiNDLE, developed by Singapore-based global foodtech Next Gen Foods, has announced that it will be entering the UAE market in September this year. This comes after the company received an extended seed round of US$20million, after an initial seed round of $10million which was, already the largest seed round funding for a plant-based food tech company, according to Pitchbook. First launched in Singapore in early 2021, the first TiNDLE product, TiNDLE Thy is sold in over 70 restaurants in Singapore, Hong Kong and Macau. This includes ADDA by fourtime Michelin Star Chef Manjunath Mural and W Hong Kong’s Chef Rafa Gil, a finalist from Netflix’s The Final Table. Chefs can easily use TiNDLE Thy to prepare dishes in multiple culinary applications, and for many kinds of cuisines including Middle Eastern, Western, Chinese, Indian and more. New investors in this latest round include: Global Fund GGV Capital, making
July-September 2021
its first investment in plant-based chicken; China-based agriculture and food tech venture fund Bits x Bites, investing actively in the alternative protein space; Yeo Hiap Seng, a leading Asian food and beverage player with strong presence in the plant-based dairy space. Joining the new investor list is: Chris Yeh, co-author of Blitzscaling, a book on how tech companies build scale quickly; and a prominent group of athletes including Dele Alli, the England national team footballer. Existing investors include Temasek, and Asiabased venture capital fund K3 Ventures. The funding will aid in the entry into the UAE market which is planned for September 2021. In a recent study on plantbased diets in the UAE, conducted by YouGov, an international research data and analytics group, it was revealed that 45 percent of UAE diners had substituted to plant-based meals over the past year. There has been a surge in healthy meal planning across the UAE as residents prioritize nutrition and wellbeing.
www.foodbusinessgulf.com | Food Business Gulf & ME
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NEWS
MILCOBEL STRENGTHENS ITS POSITION IN MOZZARELLA WITH THE TAKEOVER OF CHEESE SHREDDER KAASBRIK Dairy cooperative Milcobel recently announced the takeover of cheese shredding and packaging company Kaasbrik, established in Limburg, Belgium. This takeover is in line with the Milcobel strategy to increase customer-focus and create more added value to be able to achieve a better milk price for its member dairy farmers. With this takeover, Milcobel strengthens its position as one of the leading global companies with regard to producing, processing and marketing mozzarella. Family firm Kaasbrik, which has approximately 30 employees, a volume of 10,500 tons of cheese and a turnover of 40 million euros, has positioned itself as a specialist with a strong market position in shredding mozzarella during the past 30 years. In addition, they are also specialised in shredding,
packing and marketing other hard and semi-hard cheese (e.g. cheddar, Emmental and the like) for the professional market (B-to-B). They provide a wide range of shredded solutions according to customers’ specifications, thanks to their extensive expertise in mozzarella and in custom-made and flexible solutions regarding cuts, packaging, size and price. In this way, Milcobel is also further expanding its own brand portfolio with the cheese-shredding brands of Kaasbrik and PIzzaiolo. Kaasbrik has customers in over 20 countries in Europe, Asia, the Middle East and Afrika. Nils van Dam, CEO: “Our takeover of Kaasbrik will enable us to further strengthen our position as a significant player on the global mozzarella market. Milcobel and
Kaasbrik complement one another extremely well. Mozzarella is a difficult high-quality product that requires the necessary expertise, for which we have found an ideal partner in Kaasbrik.” Francis Relaes, Managing Director of the Milcobel Dairy Premium Ingredients business, is extremely pleased with this important development: “This acquisition links up perfectly with the strategic plans that we laid down in our business unit last year. Kaasbrik enables us to further optimise our degree of service and customer orientation. Interesting synergies are being created regarding export markets such as Asia, where mozzarella consumption is on the rise and where Milcobel has already built up a strong market position during the past years.”
IMA DAIRY & FOOD OFFERS NEW TOOLS ENABLING EASY BREAKABLE PET MULTIPACKS
Consumers’ expectations and regulations change, and manufacturers are confronted with a growing demand for more environmentally friendly and more sustainable packaging. With the patented tools of the ZERO Technology range IMA DAIRY & FOOD offers the perfect
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solution for the use of mono-materials such as PET, PP and PLA which are perfectly adaptable to the FFS machines of the brands Erca, Hassia, and Intecma. The focus is on the patented and therefore unique punch for PET, PP and PLA. This punch is the technical solution for high-quality cutting and precutting of PET, PP and PLA and thus enabling easy breakable multipacks made of these materials. Using transparent PET allows consumers to see the product, which makes it more attractive on the shelf. The cup can
Food Business Gulf & ME | www.foodbusinessgulf.com
get a PET lid and label, making the packaging completely recyclable. Further equipment in the ZERO Technology range include special pre- heating plates, which can be easily dismantled and enable simple maintenance. Further material savings can also be realised by using the special thermoforming moulds, which enable the use of thinner materials. Thanks to ZERO Technology maintenance costs are reduced and the performance and service life of the tools are increased many times over compared to existing tools in the market place.
July-September 2021
N EWS
KEY TECHNOLOGY INTRODUCES KEY DISCOVERY™ Key Technology, a member of the Duravant family of operating companies, introduces Key Discovery™. This suite of software solutions transforms Key’s digital sorting systems into IIoT connected devices that collect, analyze and share data while sorting product. By harnessing data about the sort process and about every object flowing through the sorter, Key Discovery can reveal patterns and trends that improve sorting and help control upstream and downstream processes. Key Discovery provides actionable information that enables processors to optimize product quality, maximize yield, reduce downtime and minimize labor to increase profitability.
“The Industrial Internet of Things is a reality in the food processing industry. Key Discovery represents the nextgeneration of our information analytics software solutions. With it, food processors can turn their digital sorters into advanced product and process information centers,” said Dave Crewe, Senior Vice President of AIS Engineering at Key Technology. “We’re known for our powerful food sorting systems, which generate a greater volume of more accurate data about the customer’s product than other sorting devices. Key Discovery leverages that data and helps processors identify actionable opportunities to enhance operations.”
Key Discovery is available for all Key Technology sorting equipment including VERYX® digital sorters and ADR EXOS™ automatic defect removal systems, as well as other Key sorting platforms. It offers flexible connectivity to a processor’s enterprise, whether to an MES or SCADA system, shop floor management software or PLC network, via a secure infrastructure. Food processors can use the data provided by Key Discovery for a wide variety of process monitoring and line control purposes, depending on their needs. It audits the sorter’s wellness, validates sort performance and helps better manage output.
FRESH CLASS
VEGETABLES ﻣﻭﻟﺔ ﺑﺩﻋﻡ ّ ﺣﻣﻠﺔ ﺗﺭﻭﻳﺞ ﺩﻋﺎﺋﻳﺔ ُﻣ .ُﻣﻘﺩّﻡ ﻣﻥ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ
July-September 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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NEWS
BARRY CALLEBAUT TO ACQUIRE EUROPE CHOCOLATE COMPANY IN BELGIUM The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, has signed an agreement to acquire Europe Chocolate Company (ECC), a Belgian privately-owned B2B manufacturer of chocolate specialties and decorations. This strategic acquisition expands the Group’s value adding specialties capabilities, allowing Barry Callebaut to cater to the increasing demand of Food Manufacturers for highly customized specialty chocolate and decorations. The integration of ECC expands Barry Callebaut’s specialized
chocolate molding capabilities and allows the Group to offer tailor-made solutions thanks to ECC’s advanced inhouse developed technology. ECC has been manufacturing specialty chocolate ingredients since 1993. Today, ECC produces a wide range of industrial specialty chocolate and decorations in multiple taste and color variations including batons, curls, chunks, leaves, and shavings. Its flexible production setup allows it to supply a wide variety of customers such as biscuit, bakery, dairy, ice-cream, confectionery, and food service
industries. The company operates a chocolate factory and a warehouse in Malle, close to Antwerp, Belgium. “We have a long-standing relationship with ECC and strongly believe in the growth opportunities of highly customized industrial specialty chocolate ingredients. The acquisition will help us to further broaden our market position thanks to ECC’s unique know-how and its highly flexible manufacturing facility in Belgium.” says Wim Debedts, Vice President Food Manufacturers Western Europe at Barry Callebaut.
TAIYO AND ASIROS JOIN FORCES TO PRODUCE HIGH-INFIBER FRUIT POWDERS
offer health benefits, as well as support mental and emotional wellbeing, are among the current mega trends. But in order to meet high consumer expectations, a product must contain top-quality, natural ingredients such as dietary fibers - and have proven efficacy. “Taiyo and Asiros are pursuing similar goals by bringing products to market that are technologically convincing, and can offer added health value. In the collaboration, we combine our comprehensive know-how in natural plant-based premium ingredients,” said Dr Stefan Siebrecht, Managing Director of
Taiyo GmbH. Taiyo’s new range is based on its 100 per cent natural, ISO-certified dietary fiber Sunfiber® derived from partially hydrolysed guar gum (PHGG) and is completely water-soluble, and non-viscous. Furthermore, the positive influence of PHGG on digestion and lowering the glycemic index, along with its compatibility with a low FODMAP diet, is clinically proven.
Taiyo, the German expert in natural dietary fibers, and Asiros, the Danish fruit powders specialist, have teamed up to develop and market a new high-fiber fruit powder range called BerryShield Premium Conventional and BerryShield Organic. The products can be enjoyed pure or processed in high-quality applications, and are aimed at companies in the nutraceuticals sector and the food & beverage industry in the EMEA region. According to Mintel’s Global Food and Drink Trend Reports 2021, innovative food and beverage formulations that
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Food Business Gulf & ME | www.foodbusinessgulf.com
July-September 2021
N EWS
FIRMENICH LAUNCHES DYNAROME® TR FOR NATURAL HEAT-INDUCED AROMA IN PLANT-BASED MEAT ANALOGS Firmenich, the world’s largest privately owned fragrance and taste company, is proud to announce the launch of Dynarome® TR, the latest addition to its proprietary SmartProteins® technology portfolio. Dynarome® TR is designed to deliver a natural, authentic and mouthwatering cooking aroma for meat analogs across several plantbased food formats. “With the BBQ season soon upon us in much of the world, we expect that wonderful smell generated by a favorite meat on a hot grill. However, we found that the simple formula of protein plus fat plus heat, equaling a nice, appetizing
July-September 2021
aroma, often does not work for meat alternatives,” said Antje Ratz, Firmenich VP SmartProteins® Meat Analog Program. “Instead, sometimes plant-based products may produce a strong smell even in their raw state or, in some instances, can release unpleasant off-notes. Firmenich has developed a proprietary solution which releases a pleasing aroma upon heat at exactly the point consumers would expect it, making for a more authentic meat-like cooking experience in plant-based proteins.” With Dynarome® TR, Firmenich has taken a culinary approach to produce a new natural flavor
delivery system that allows tailored flavor release at elevated temperatures by customizing the composition of its lipid phase. “Animal fat plays an important role in flavor generation, tending to melt over a slowly rising temperature range. That is difficult to reproduce with plant-based fats alone,” said Jian Zhang, Senior Scientist, Materials Science R&D at Firmenich. “This new system has less aroma when meat analogues are chilled and during the early low temperature phase of the cooking. It then releases an enticing cooked aroma during the later stage of cooking and upon eating.”
www.foodbusinessgulf.com | Food Business Gulf & ME
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NEWS
GRIFFCO DEBUTS IN THE MIDDLE EAST Griffith foods and IFFCO have announced the launch of GRIFFCO, a strategic joint venture designed to build and protect customers’ brands in the GCC (Gulf Cooperation Council), the Levant region, Egypt and Pakistan. GRIFFCO results from the strategic partnership between two companies that are purely driven by purpose and over 100 years of a solid familybased culture. It combines Griffith Food’s global reach, innovation expertise and core capabilities with IFFCO’s deep-rooted heritage and outstanding infrastructure in the region. Griffiths Foods are global product development specialists known for creating high-quality food ingredients to help their partners meet the evolving needs
of food consumers that are getting increasingly sophisticated and demanding. With over 100 years of global expertise, research and innovation, Griffith Foods are committed to creating better products for their partners to help satisfy and delight various tastes worldwide in a changing world that’s constantly hungry for more. IFFCO, on the other hand, is an international conglomerate based in the UAE that manufactures and markets a well-integrated range of mass-market food products, related derivatives, intermediates, and services. With a vast global footprint and a portfolio of over 80+brands, IFFCO has established itself as one of the leading and most diversified groups in the Middle East. GRIFFCO aims to address the shifting and rising demands in the
Middle East region through ontrend food ingredient solutions for food institutions, restaurant tables, quick service restaurants, food processors and many more. Commenting on the launch of GRIFFCO, Dhiren Kanwar, President and MD, Griffith Foods, IME said, “We are proud to present GRIFFCO to the Middle East. This joint venture comes at a time where customers are looking for world class products and services to give them an advantage in a fast-evolving market. I am confident that GRIFFCO’s unique model, that combines the abilities of two great companies, will not only help co-create innovative products for our partners, but will do so with a faster response time, given the localised resources enabled in the region.”
11 TH EDITION OF SIAL MIDDLE EAST AND ABU DHABI INTERNATIONAL DATE PALM EXHIBITION TO BEGIN NEXT DECEMBER IN ABU DHABI 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), the launch dates of the 11th edition of SIAL Middle East have been announced. One of the Middle East’s largest food, beverage, and hospitality events, held concurrently with the Abu Dhabi International Date Palm Exhibition (ADDPE), SIAL ME will be launched from 7 – 9 December 2021 by the Abu Dhabi National Exhibitions Company. Both exhibitions will be held in December, instead
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of September, to ensure the wider competitiveness of both pioneering events. The date change will bring significant levels of international participation from major specialised companies, decision makers, and global experts. Speaking on the decision for the date change for SIAL ME, Humaid Matar Al Dhaheri, Managing Director and Group CEO at the Abu Dhabi National Exhibitions Company, said: “SIAL 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
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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. We will hold the two exhibitions in
December, having implemented a raft of preventative measures
and protocols, guaranteeing the health and safety of all visitors and exhibitors. The events will attract a wide range of local, regional and international
exhibitors, alongside a plethora of
visitors, decision-makers, experts, and industry professionals.”
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Take Part in the Leading Gourmet & Fine Food Expo for the MENA region EXHIBIT NOW www.speciality.ae speciality@dwtc.com
Co-located with
Organised by
Safety assured by
NEWS
UPFIELD’S AWARD-WINNING VIOLIFE® PARTNERS WITH SOFITEL TO LAUNCH FIRST-OF-ITS-KIND PLANT-BASED MENU
Upfield, the world’s largest plant-based consumer products company, announced its latest collaboration with the newly renovated Plantation Brasserie Bar & Terrace at Sofitel Dubai Jumeriah Beach, where together, the two brands will launch a first-of-its-kind plant-based menu supported by Upfield’s awardwinning vegan brand, Violife®. Plantation Brasserie Bar & Terrace offers a taste of modern French cuisine, under the direction of the acclaimed Chef Akil Ahmed. Sharing the spotlight with the restaurant’s clean, modern lines,
nature-inspired atmosphere and picturesque views of the Arabian Gulf that are second-tonone, Chef Akil’s latest plant-based menu strikes an unparalleled balance between his passion for creativity and innovation in gastronomy with his love for French-fusion cuisine made with only the freshest and highest quality local ingredients. “With a continuous rise in preference for plant-based meals in the UAE, with 1 in 2 people in the UAE switching from dairy to plantbased and 2 in 5 diners opting for allergen-free dishes, we’re thrilled to have the opportunity to partner with a luxury five-star hotel operation that understands the importance of clean, sustainable food and is
just as passionate about delivering a world-class, tasty yet healthfocused menu to its thousands of international guests per year,” said Reinier Weerman, General Manager Upfield North Africa and Middle East. “Whether you’re a seasoned vegan or testing the waters of a plant-based diet, Violife® offers delicious cheese alternatives that are based in coconut oil and fortified with Vitamin B12, which plays an important role in the metabolism of every cell in our bodies. Violife® is 100% vegan and enjoyed by everyone.” Supported by Violife®, a range of award-winning vegan alternative to cheese products that are free from dairy, preservatives, casein, lactose, gluten, nuts and soya, some standouts on the new menu include Pomegranate Salad; Quinoa & Violife Feta Cheese Salad; The Beyond Burger; Vegan Meatball Fricassée; and Warm Cherry Clafoutis served with vanilla ice cream.
PRIMA WELCOMES A GRATE’NEW ADDITION TO THE FAMILY WITH THE LAUNCH OF REFINED Prima Cheese is bouncing back from the pandemic and Brexit uncertainty with a brand-new product for the high-end restaurant and hotel market – a finely grated cheese called reFINED. Following some of the most challenging trading and export conditions the business has faced in its 25-year history, the company is eager to plug a gap in the market, currently underserved by its competitors.
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Prima’s cheese is estimated to be served up to hungry Brits on over 5.5 million pizzas in the UK each week, and this new addition to the family looks set to increase that number further as customers clamor for a finely grated alternative to traditional grated and shredded varieties. The extra-fine grate developed for reFINED is designed to deliver excellent portion control for chefs and cooks producing premium
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food throughout the UK and abroad, with pre-orders already rolling in from domestic and international customers. Famed for its unrivaled quality control and heavy investment in its County Durham production facilities and haulage business, Prima’s customers can expect the same high quality they’ve come to know from this local family business success story in an entirely new format.
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F OOD CULT UR ES
FRESHQ® - NEXT GENERATION GAMECHANGING FOOD CULTURES, WITH LOW IMPACT ON POST-ACIDIFICATION Sustainable food production is key to tackling climate change and investing in a more resilient future
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he environmental challenges facing the planet have never been more pressing. Climate change, growing global population, resource shortages, and the challenges brought by COVID-19 have required a reassessment of the status quo. These challenges have also spurred a growing
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shift toward behaviors that allow consumers to tread more lightly and preserve the natural resources that future generations will rely on. Younger consumers, in particular, are increasingly interested in aligning their purchases with their values. More consumers are becoming
Food Business Gulf & ME | www.foodbusinessgulf.com
aware of the impact of food production on global warming and greenhouse gas emissions, and they are increasingly on the lookout for options that offer all-natural ingredients, transparent and traceable supply chain, reduced waste and lighter carbon footprint. These trends represent a significant
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F O O D CULTU R E S opportunity for producers who can meet the growing demand for food options that support sustainable consumption. New generation of FreshQ® for the next generation of consumers Chr. Hansen believes that investing in a more resilient planet means holistically reexamining how the global community consumes, and planning for the future with younger generations in mind. “As we look ahead,” says Peter Thøysen, Commercial Development Director, “we aim to help shape a marketplace where sustainability is not just an added benefit but a new normal.” The next generation of Chr. Hansen’s FreshQ® food cultures has a game-changing low impact on post-acidification.
They can be applied to a broad range of fermented dairy products, such as yogurt and white cheese. They improve the bioprotective effect of fermentation against spoilage from yeast and mold, improving quality and shelf life. Optimal performance in variable environments In addition to tackling food waste by addressing the problem at its source, this new generation of FreshQ® enables the dairy industry to level up by offering producers the following benefits: • Less post-acidification impact at accelerated temperatures during distribution or in circumstances involving long holding times or slow cooling • Improved sensory fit compared to other food cultures
with bioprotective effects • The same best-in-class bioprotective performance producers have come to expect from the FreshQ® range “We are particularly excited about this launch because it makes the benefits of bioprotection accessible to a wider segment of the market,” continues Peter Thøysen. “As younger generations begin to run their own households and exert greater purchasing power, we expect the sustainability movement to gain momentum as they align their decisions on how to consume with broader values. We are delighted to offer producers a new option that makes it easy for consumers to reduce their footprint and lighten their impact, while still being able to enjoy the foods they love.”
Keep it great!
FreshQ
®
Waste less, live more Use FreshQ food cultures for fermentation-enabled bioprotection in dairy products
Find out more: chr-hansen.com/freshq
July-September 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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FOOD C OL OR S of green Coloring Foods, helping the company cater to the growing global demand for cost-effective green colors that support clean label declarations. Shade Jade Green and Shade Lime Green are both liquid-based and can be used in a wide range of applications. They are ideal
NEW EXBERRY® COLORING FOODS EXPAND THE POSSIBILITIES FOR CLEAN GREEN SHADES
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NT has launched two EXBERRY ® Coloring Foods made from turmeric and spirulina, opening up new opportunities for cleanlabel greens.
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EXBERRY ® Shade Jade Green delivers a bright, bluish green shade, while EXBERRY ® Shade Lime Green provides a yellowish green hue. The products expand GNT’s range
Food Business Gulf & ME | www.foodbusinessgulf.com
July-September 2021
F O O D COL OR S for confectionery such as fruit jellies and hard-panned products; dairy products including yogurt and ice cream; and decorative coatings for bakery, dairy and more. They also have no impact on taste in the final application as a result of the physical, waterbased methods used to create the colors.
Sonja Scheffler, Product Manager at GNT, said: “Our new green Coloring Foods provide good overall performance and wonderfully vibrant shades while supporting completely clean and clear labels. Turmeric and spirulina are both well-known, on-trend ingredients, which ensures EXBERRY ® Shade Jade Green and Shade Lime Green offer widespread consumer
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acceptance.”
Based on the principle
of coloring food with food,
EXBERRY ® products are made from edible, non-GMO fruit,
vegetables and plants using
physical processing methods
and no chemical solvents. As a result, they offer a perfect
solution for the modern market. For more information, visit www.exberry.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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PL A N T- BASED I NG R ED I ENT S
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LAÏTA NUTRITION AFFIRMS ITS STRATEGIC SHIFT INTO PLANT-BASED INGREDIENTS IN THE YEARS TO COME
he COVID-19 pandemic has further accelerated the transition of consumers to a plant-based diet. Dairy companies are driving new strategies for the nutritional and food transition and Laïta Nutrition - the nutrition division of the Laïta dairy cooperative – is affirming its strategic focus on plant-based ingredients. Yes, a dairy cooperative has its place in the plant-based beverage industry. In these days of increased awareness of plantbased alternatives, the market in plant-based beverages is looking more promising than ever. Interest in plant-based foods and drinks is growing, eating habits are changing as plant-based products come to be seen as of primary importance, and consumers have a keen eye for health claims.
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• The market for plant-based proteins represents nearly €10 bn around the world, with expected growth of about 7% over the forecast period. • The FAO estimates a 40% increase in world protein demand by 2030. • Plant-based food sales are outpacing total retail food sales (35% faster than total retail food). This plant-based trend is challenging for dairy companies. They need to reinvent themselves to innovate and offer new solutions for their customers. Laïta Nutrition’s plant-based beverage solution unlocks possibilities for the clinical, child and sports nutrition market. This strong trend in food is necessarily being felt in the specific markets of Laïta Nutrition in protein inputs, through the rebound effect.
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The difference between plantbased proteins is the taste and quality of the proteins added to the formulas. With vegetable proteins, the field of possibilities is infinite (soya, lupin, lentils, rice, corn, hemp, etc.). The company applies a European origin policy for the vegetable proteins in its range. Laïta Nutrition offers a complete range tailored to the specific needs of all areas of the nutrition and health sector, from dietary and sports nutrition to specialized medical and infant nutrition products. The company currently offers a range of plant-based products for clinical nutrition and is developing a plant-based formulation for sports nutrition by 2022. For more information, visit www.laitanutrition.com
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PLA N T-B A S ED I N GR ED I E N TS
NEW WORK DRIVING DEMAND FOR PLANT-BASED CONVENIENCE PRODUCTS
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onvenience has been a strong driver in the food market for years, in retail as well as out of home. In recent months takeout and delivery models have experienced a tremendous boom. The operative term is “new work,” and home office and mobile working call for need-oriented solutions. Pizza is a great example. This familiar convenience classic is undergoing a new hype. Market research company Euromonitor International prognosticates global pizza market revenue growth of almost eleven percent this year, to 132.3 billion USD. For Eastern Europe the projected rate is 16 percent. And no wonder – pizza always works and is very versatile, from classics like pepperoni, ham and tuna, to new versions like white pizza, with sour cream instead of tomato sauce. The growing demand in this category also brings high potential for plantbased versions. Vegan alternatives to pepperoni or tuna With Planteneers’ compounds, manufacturers can offer the entire range of pizzas with purely plant-based ingredients, and so address the rising demand for plantbased convenience foods. The functional systems in the
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fiildMeat S range, for example, are ideal for making plant-based sausage products of all kinds, including vegan pepperoni and ham. The system is made without soy, and uses fava beans and peas as protein sources. Another plus point is that the products are very easily sliceable and the edges stay appetizingly fresh on the pizza, without burning. The fiildTex D range offers a change of pace. This pea-based system lets manufacturers produce a plantbased tuna substitute that is as good on pizza as the fish original. For maximum pizza indulgence, fiildDairy CHG can be used to make plant-based alternatives to grated cheese. These are relatively easy to produce and have very good functional properties. They don’t stick during grating, have the ideal melting behaviour during baking, and stretch just like real pizza cheese. The cheese alternatives can be made in popular varieties like mozzarella and cheddar. Strong growth in the deep frozen category Pizza is just one example in the steadily growing deep frozen category. Lasagne is
another big favourite. Here again, Planteneers offers the ingredients for purely plantbased products, from functional systems for plant-based bechamel sauce that is heating and heat-thaw stable, to plantbased cheese alternatives, to ground meat alternatives for the filling, the latter made with fiildMeat P series functional systems. Together with the appropriate texturate, industry partners can use these systems to make all the most popular ground meat products, from lasagna and bolognese sauce to burger patties. Thanks to innovative solutions using sunflower and fava bean protein, the final products can be made soy- and gluten-free. For more information, visit www.planteneers.com
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S TABIL IS ING SYSTEMS
TAILOR-MADE STABILISING SYSTEMS SUPPORT REGIONAL MARKETS
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eat will remain a popular food going forward, as shown by the “Agricultural Outlook 2020-2029” study by the OECD and FAO. For this decade the report projects a rise in worldwide meat consumption by a good 12 percent. According to the study, by 2029 poultry will account for 50 percent of global meat production. Demand is particularly high in emerging markets. With the stabilising systems in the PLUSstabil series, Hydrosol has developed a broad spectrum of solutions specifically targeted at the different requirements of individual markets. Poultry boom in Latin America and MENA Poultry products make up the
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world’s fastest-growing meat category, with the main growth markets being in Latin America and the MENA region. For this category, Hydrosol has developed injection brines for fresh chicken and convenience products, with and without bones. The PLUSstabil FM range functional systems help these foods retain their natural meat fibres and give the final products a tender, moist consistency. The stabilising systems ensure excellent brine retention, prevent de-juicing, and give superior yields. They are partly available with and without phosphate or preservatives. If desired they can be combined with Hydrosol preservatives and marinades to give the final product the shelf life and flavour
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to fit the needs of the respective market. “With our long experience, we know the international meat market very well. Almost every country has its own specialities,” says Detlef Rupprecht, Business Development Manager Meat. “Our answers to country-specific requirements and food trends are precisely tuned functional systems for cooked cured products, fresh meat and other meat products.” With them, meat and sausage producers can make regional classics and trendy new products that meet the most rigorous demands in terms of flavour, texture and economy. For more information, visit www.hydrosol.de
July-September 2021
O LI VE OI L S
SENSORY OPTIMISED AND HIGHLY PURE OLIVE OILS
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s a result of EU Regulation 2020/1322, new maximum levels for 3-MCPD and glycidol in olive oil and other vegetable oils have been in force since January 2021. Nutriswiss can minimise the presence of these processrelated contaminants with the help of a special refining technology. The Swiss speciality and organic edible oils expert uses a particularly gentle process that refines oils at low temperatures. In this way, oil producers can not only optimise the sensory profile of their products and increase their yield, but also meet the new legal requirements. On 1 January 2021, the European Commission Regulation set limits of 1250 μg of 3-MCPD and 1000 μg of glycidol per kg of edible oil. Even stricter regulations apply to infant and children’s food (15 μg/kg of 3-MCPD and 6.0 μg/kg of glycidol for liquid infant formula). With a particular focus on refined olive oil, in which high process contaminant values are often seen, Nutriswiss
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subsequently set new standards for a wide range of products. After refining, laboratory analyses now show values that are close to the detection limit for both process contaminants and far below legal limits. Nutriswiss can also refine heavily contaminated oils or those with a high acid value, such as olive pomace or lampante oils, using special processes, so that an organoleptically acceptable, edible and safe food is produced. The olive oil raffinate can then be mixed with virgin olive oils, for example, and marketed as a blend or supplied to the food industry for further processing. Oils that are difficult to refine and would otherwise be unmarketable now benefit from a new lease of life. Unlike traditional vegetable oil refining, Nutriswiss doesn’t use time-consuming or hightemperature processes to remove pesticides and mineral oil residues (MOSH/MOAH). Heat promotes the formation of potentially harmful glycidyl fatty acid esters and chlorine-fatty
acid esters such as 3-MCPD. Instead, the company relies on physical neutralisation using modern distillation technology and subsequent mild deodorisation. In this way, no process contaminants are formed. At the same time, valuable ingredients are protected, off-flavours are removed and pesticides, MOSH/MOAH, polycyclic hydrocarbons (PAH) and plasticisers such as DEHP are significantly reduced. Michel Burla, Managing Director of Nutriswiss, said: “Manufacturers of vegetable oils face increasingly stringent legal requirements, such as stricter limits for pollutants. With our stateof-the-art technologies, we can comprehensively meet their needs and support our customers. This applies not only to olive oil, but to a wide range of vegetable and animal oils, such as rapeseed, linseed, fish, algae or hemp oil.” For more information, visit www.nutriswiss.ch
www.foodbusinessgulf.com | Food Business Gulf & ME
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C HOC OL ATES
PALSGAARD LAUNCHES “NEXT-LEVEL” PGPR FOR CHOCOLATE P
alsgaard has launched a new PGPR product which offers chocolate manufacturers the best ever levels of functionality and efficiency. PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimisation, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels. Developed exclusively for chocolate, Palsgaard® PGPR 4190 is 15% more efficient at controlling viscosity than Palsgaard® PGPR 4150, and can be used at a dose 30-40% lower than other PGPRs, making it highly cost-effective. Other benefits include easier flow, better coating of inclusions, and taste- and odour-neutrality. Palsgaard® PGPR 4190 will be subject to Palsgaard’s unique
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quality standards, with batchto-batch checks guaranteeing uniform stability. Morten Hoffmann Kyed, Director of Product Management at Palsgaard, said: “We’ve led the market for many years, but this really is the next level for PGPR. Palsgaard® PGPR 4190 is the result of years of research and innovation, and it will offer chocolate manufacturers unique, best-in-class functionality. Furthermore, because a tiny drop delivers a huge effect, its benefits also include very high cost-in-use savings.” Palsgaard® PGPR 4190 is designed for chocolate spreads and enrobed and moulded products. Although it works well with traditional chocolate emulsifier lecithin, it is an ideal partner for Palsgaard® AMP 4455, an alternative to lecithin with better organoleptic properties.
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The result of intensive research at Palsgaard’s main R&D centre in Denmark, Palsgaard® PGPR 4190 is manufactured in the company’s specialist facilities in the Netherlands, where all production is CO2-neutral, and which have recently undergone extensive equipment upgrades. For more information, contact mds@palsgaard.dk
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CHO CO LAT E S YS TE M S
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ith the introduction of the Next Generation MacIntyre Refiner/ Conche onto the market in 2020 and the completion of an extensive R&D programme focused on reducing cycle time and energy, discovering just how much production could be achieved from such a small footprint has been quite astonishing. In addition to the recently published capacities achievable from the RC500i (500Kg batch capacity MacIntyre Refiner/ Conche) – • up to 3500kg per 24 hours of 30 micron milk compound • up to 2000kg per 24 hours of 20 micron milk compound • up to 1500kg per 24 hours of 20 micron pure milk chocolate – with excellent flavour Recent production trials have additionally confirmed that the RC5000Di (5000Kg batch capacity MacIntyre/Conche can produce – • up to 10,000kg per 24 hours of 20 micron milk couverture If space is limited, there is no need to compromise production capacity due to the RC500i having a footprint of 2.57 metres square and the RC5000Di with a footprint of only 8.57 metres square – a small space considering the achievable capacity of 10,000Kg per day. In addition, less energy is required than ever before, with reductions of 40% in some cases. So not only can more product be manufactured in less space, future production using the MacIntyre Refiner/Conche also means less energy and less time. These remarkable improvements have been possible due to the design
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MACINTYRE – LET’S TALK ABOUT DOING MORE WITH LESS changes with the Next Generation model combined the latest developments in MacIntyre’s R&D facilities. While supporting customers with recipe development and matching product samples, MacIntyre are also optimising the process to ensure the least amount of time and energy is used to produce the same quality of product. During 2021 the team will continue to work with customers, optimising the process for the extensive range of products the MacIntyre is capable of producing, such as chocolate spreads, cremes (sweet and savoury), nut and seed pastes and variety of rework applications where
products such as chocolate biscuits, crème filled wafers, chocolate bars with inclusions and sugar coated lentils, can be reworked back into a fat based mass. The R&D facilities are open to all MacIntyre’s existing and prospective customers. In addition to fine tuning of standard recipes for customers, the team aspire to discover completely new production possibilities for the MacIntyre. Reach out to the team at MacIntyre now to discuss what the Next Generation MacIntyre Refiner/Conche could mean for your business! +44 (0) 1241 434 444 enquiries-macintyre@h-d-m.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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C O N V EYING SYST EMS
UTILIZING CONVEYING SYSTEMS IN POTATO PRODUCTION Blake Svejkovsky shares his knowledge of conveying systems and how to apply conveying solutions in potato production lines
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he world consumes a lot of potato, and potato processing lines are some of the largest and sophisticated in the food industry especially in terms of volume of throughput and capacity. In this Q&A, Blake Svejkovsky shares his knowledge of conveying systems and how to apply conveying solutions in potato production lines such as potato chips, French fries, and potato co-products to achieve line flow efficiency.
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What is the essential role that conveyors and conveying systems play in a potato processing plant? At the simplest level, conveyors are designed to connect critical process points within a potato processing plant, and the best conveyors do so with minimal damage to the product as they move product along as quickly as possible. Beyond that, conveying systems provide key internodal functions such as product accumulation or buffering,
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metering, overcoming changes in elevation, and dividing product flow to parallel unit operations. The best conveying systems will provide these functions safely and sanitarily without exorbitant cost or maintenance time. Which are the most commonly used materials in conveyor belts and systems in a potato processing plant? The most used materials for conveyor systems include stainless steel usually 304 and
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CO N VEY I N G S YS TE M S in some cases 316, polyvinyl chloride (PVC) and other thermoplastics, polyethylene, polypropylene, and UHMW, Belted conveyors are designed with any combination of these materials, while the best horizontal motion conveyors are almost completely stainless steel. How many types of conveyors are generally needed and used when processing potatoes? Potato processors typically use as many types of conveyors as there are processing nodes which they connect because each node will have its own unique requirements of their bridging conveyors, e.g., dirt removal for raw products, de-oiling for fried products, seasoning in kitchen and at the weigher. How can the product transference rate be controlled and metered, to obtain an even transfer and distribution to the processing line? For both raw material and finished product, a technology called Revolution Gate in conjunction with mass flow capability provides highly granular, accurate and repeatable metering of product without spillage, damage, or complicated mechanism. In addition, the use of metering conveyors in conjunction with accumulation buffers can provide a more general metering method. Storage bins can buffer the flow of raw potatoes to subsequent processing points, potato processors can also employ conveyor systems augmented with sensors for volumetric flow control, and weight-based mass flow systems to control transference rates. Weight-based mass flow conveyor systems
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use high-resolution load cells to provide the most direct and precise means of measuring and adjusting product flow and are also used for finished potato products along with other systems, such as accumulating conveyors. Are all conveying systems designed to be used for heavy duty work in a potato plant? Although all conveyors should be robustly constructed to provide long mean times before failure, each conveyor should be designed according to the demands of its processing area. Usually, the most heavy-duty conveyors are those within the raw produce handling area. What features can be added to a conveyor when it is being designed, to help streamline processing (features such as grading capabilities, screens, de-oiling capabilities etc.)? Conveyors can be fitted with a variety of screens which provide dirt, water, slicing slivers, oil, and crumb extraction. Conveyors
are also designed with a variety of gates; this allows for ondemand distribution of product to multiple end points, each of which may produce unique finished products. Finally, the integration of more specialized features and subsystems can transform a conveyor into an entirely unique system, such as an accumulation or a seasoning system; both can transfer product and provide critical functions within potato processing plants. Which are the most challenging aspects referring to conveying systems in a processing plant? The most challenging aspect is designing for critical and allimportant sanitation needs. This covers both food safety as well as productivity and up time. The best systems are designed for minimal sanitation cleaning and the highest sanitation levels. In addition, designing transference systems against limited space constraints, especially because conveyors are typically needed to provide more functionality than basic transference, a fact
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CONV EYING SYST EMS which adds to the complexity of their arrangement within tight spaces. With this fact in mind, the next most challenging aspect may be maintenance accessibility. The best conveying systems will not only facilitate ease of maintenance access (i.e., access to its component parts) but will not require any preventive maintenance. Closely following maintenance accessibility within tight space constraints is the challenge of sanitation operations. Again, the best conveyors will be designed for wash-and-go or wipe-andgo sanitation, which means that conveyors and their component parts will resist debris buildup, allowing them to be cleaned in place with little investment of time and effort. Beyond these spatially related challenges, when it comes to conveying systems, potato processors face the challenge of cost constraints, installation timing, and gaining a clear and accurate understanding of all requirements early in the project life cycle. How can a potato processor ensure fast-moving rates of their product in the plant, as well as conserve energy and other resources by using stateof-the-art conveyors? Besides researching the most energy-efficient conveying systems, potato processors should partner with an experienced vendor who will provide a detailed throughput analysis as a part of the discovery process to ensure that conveyors are adequately sized for the job. An oversized conveyor will require more energy and will take up more space than smaller models, while
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an undersized conveyor may become bogged down, creating bottlenecks in the product flow and risk product damage. Stateof-the-art conveying systems will also be designed to work in concert using advanced controls and information systems which ensure that product flow remains balanced throughout the plant and that no system is over-fed or starved for product. Such controls-enabled responsiveness and interconnectivity means that conveyors consume only the energy needed to move just the required amount of product at any given time as quickly as possible without damage. Explain the importance of sanitation when referring to conveying systems Every processor’s worst nightmare is a product recall: hours and even days of productivity may be wasted right along with the product itself, not to mention possible impacts to consumer health and the loss of consumer confidence. Therefore, sanitation considerations of conveying systems cannot be overstated. Processors
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do everything in their power to enforce robust sanitation standards in their plants, and to assist them in their efforts, the most experienced conveying systems providers are foodsafety-focused above all else, providing systems: • Designed to IP-65 and NEMA4X standards • Constructed of 304 or 316 stainless steel, and other corrosion-resistant alloys in strategic locations • Built with minimal or zero flat surfaces or crevices which facilitate contaminant buildup • Having completely enclosed and sealed internals • Containing integrated spray bars or whole clean-in-place systems • Allowing for easy high-pressure washdown or wipe-down sanitation Such conveyor systems certainly save processors sanitation labor-hours in the short term but also buffer against the unfortunate occurrence of product contamination. For more information, visit www.heatandcontrol.com
July-September 2021
B A KERY S YS TE M S
AI-BASED SOLUTION FOR QUALITY CONTROL ON PIZZA TOPPINGS
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MF Tromp, a business unit and brand of complete systems solutions supplier AMF Bakery Systems, announced the launch of a Smart Applicator Solution for pizza production. By facilitating automated quality and quantity control for pizza toppings such as cheese, this AI-based software solution will enable pizza producers to minimize product waste and giveaway, reduce labor requirements, and operate more efficiently. In conjunction with AMF Tromp’s best-in-class pizza production machines, the Smart Applicator Solution can be retrofit or newly configured for the AMF Tromp Waterfall Applicator, a machine that deposits toppings, such as cheese, onto pizza products. The Smart Applicator Solution rapidly takes images of each item on the production line. Cloud-based software using artificial intelligence (AI) then collects and analyzes these images in real-time to determine whether the quantity and weight of the cheese topping is correct.
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While analyzing, this software adjusts the applicator’s speed and volume settings to deliver the optimal cheese distribution. Using machine learning technology, the Smart Applicator Solution optimizes this process over time, detecting and indicating any anomalies. Its baseline settings can also be used for quick production recovery or to make subsequent runs more effective. In this way, the Smart Applicator Solution accelerates production speeds and improves topping application accuracy by at least 3%. This results in pizzas with standardized topping distributions regardless of external influences, human interaction, or the sophistication of the AI technology. This allows pizza producers to minimize the waste and giveaway of cheese – typically
an expensive ingredient – as well as lowering their energy consumption. The automation enabled by the system can also reduce labor requirements and costs, since operators will not need to monitor cheese quantity or change the applicator machine’s settings. In this way, the solution drives efficiency, sustainability, and profitability for pizza producers. Lex van Houten, Regional Marketing Manager EMEA, notes “We’re proud to launch the Smart Applicator Solution, a service that brings automation to pizza production and embraces digitalization. As well as delivering improved quality control and efficiency for our customers, this solution will also provide us with insights into their future needs.” The Smart Applicator Solution by AMF Tromp is the first of AMF’s growing portfolio of Smart Solutions. These Smart Solutions encompass all AI-based software solutions designed to deliver immediate value for baking customers by optimizing production processes and enhancing productivity across the plant floor. For more information, visit www.amfbakery.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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F OOD PROCESSI NG
GEA LAUNCHES ITS NEW XTRU TWIN 140 EXTRUDER COMPLETING ITS RANGE OF HIGH-CAPACITY OUTPUT EQUIPMENT
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EA has rounded out its xTru Twin series of high-capacity extruders for the food and pet food industries with the flagship xTru Twin 140. The new top-of-therange machine is equipped with an advanced profile; powered screws provide users up to 40 percent increased capacity with the same efficiency, quality and footprint as previous models. Additionally, this high-capacity technology can be applied to the other models of the GEA xTru Twin extruders too – models 70/92/112 – and retrofitted to older machines to increase their capacity without changing the floorplan of the factory. The GEA xTru Twin extruders
offer the flexibility to produce a wide range of products including: cereal-based snack pellets diecut, 2D, 3D, multilayers, square shape, punched and direct expanded; breakfast cereals; dry pet food; and any other extruded food product. The latest xTru Twin 140 has a production capacity of over 3 tons of pellets and 10 tons of pet food kibbles an hour. More capacity but same footprint ... same machine! To achieve the additional capacity GEA engineers have used their experience and know-how to increase the crosssectional area, rotation speed and pitch of the screws on the The new xTru Twin 140 extruder completes GEA’s high-performance extruder range. (Fig. GEA)
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Food Business Gulf & ME | www.foodbusinessgulf.com
July-September 2021
F O O D PR O CES S I N G
The upgraded GEA xTru Twin 92 high-capacity extruder offer users up to 40 percent higher capacity with the same efficiency, quality and footprint. (Photo GEA)
new machines while maintaining the extruder footprint and screw length. This also allows customers to upgrade existing machines without buying a new one or changing the plant layout. Increased quality, hygiene and safety Other key features of the GEA xTru Twin range include: A highspeed premixer for perfectly hydrating flour; a large, curved mixing vessel that facilitates
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good water absorption and adhering to the requisite hygiene standards; a vertical forced feeding screw to control the dough’s movement into the cooking screw; a powerful, variable speed motor with a safety clutch; a high-torque, double cascade gearbox that ensures excellent power reserves and safety. With its corotating, fully intermeshing twin screws, a modular barrel assists in properly cooking cerealbased dough.
Driven by customer demand GEA embarked on the process of developing the new technology in response to customers’ requests and the market’s need for a single, high-capacity machine capable of producing a wide range of innovative food shapes. Thanks to this new technology’s flexibility, customers can develop new products and get them to market quickly and profitably. For more information, visit www.gea.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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PAC K AGING
NEW TRAY SEALER OFFERS GREATER SPEED AND FLEXIBILITY I
shida Europe has extended its range of QX Flex tray sealers with the launch of a new model that meets market demands for a compact, high performance model that maximises output, capacity and flexibility for medium to high volume production lines. Ishida’s ongoing investment in its tray sealing portfolio is driven by the continuing global demand for shelf-life extension to reduce food waste and to provide quality assurance for the consumer while also ensuring minimal impact from packaging materials. The Ishida QX-900 Flex operates at up to 15 cycles per minute with a maximum of seven impressions, delivering a top speed of 105 packs per minute. The tray sealer is capable of both seal only and MAP (Modified Atmosphere Packaging) trays and can handle a wide variety of materials and formats, including trays made from recycled or renewable cardboard and mono plastics, and the latest skinpack and skin on board variants. The QX-900’s compact footprint means it is ideal as both a standalone machine or as part of a fully integrated packing line, with the control and timing of up to four filling systems and a denester all accessible through the
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machine’s Remote-Control Unit (RCU). Careful control of the outfeed simplifies the interface with downstream equipment. A printer can also be incorporated for batch codes, bar codes, production and sell-by dates, and pricing information.
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Other enhancements include a user-friendly film unwind arrangement which speeds up film roll changes, and a central fixing point for the RCU enables it to be viewed and operated from both sides of the machine.
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PA CKAG I N G The QX-900 retains all the proven benefits of the Ishida Flex tray sealer range, including a ten-minute tool changeover, with a Tooling Trolley enabling the process to be carried out quickly and safely using a single operator. Ninety-nine individual product settings can be stored in the RCU for fast set-up, along with control of vacuum and gas levels for MAP trays. The durable and hygienic design of the machine allows full washdown, and its smart belt system means belts can be quickly and easily removed for
changeovers and cleaning. Tooling can be specified to meet individual customer
requirements, including both outside and inside film cut, the latter offering superior pack presentation, and the incorporation of peel tabs. Options include gas mixing and gas analysing with an automatic cut-out should the wrong mix be detected, and Ishida’s unique Head Redundancy feature that enables an impression to be isolated during production in the event of a problem. This allows the machine to continue operating until a suitable time when repairs can be undertaken. The QX-900 can also be integrated with Ishida’s awardwinning AirScan which can detect leaks of CO 2 from holes as small as 0.25mm in MAP packs at speeds of up to 180ppm. This combined Traysealer-AirScan system provides food manufacturers with complete peace of mind, ensuring perfectly sealed trays that deliver extended shelf-life and preserve product quality to enhance and maintain brand reputation. For more information, visit www.ishidaeurope.com
July-September 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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PAC KA G I NG
CAMA GROUP CELEBRATES 40TH ANNIVERSARY
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ama Group, Lecco, Italy, is celebrating 40 years of innovation in packaging machinery. Since 1981, Cama has partnered with customers of all sizes -- including many in the confectionery market – to offer complete, high technology secondary packaging systems. Solutions offered include cartoning and sleeving systems, case packers, and robotic systems. The family-owned Cama Group was founded by Paolo Bellante and is now run by the Bellante family’s second generation, Daniele and Annalisa. Today
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the Cama Group includes eight subsidiaries around the world, including Cama North America in Buffalo Grove, IL, as well as France, United Kingdom, Asia, Australia, and The Netherlands. Through the years, the Cama Group staff has grown up to 350 employees, including highly skilled engineers and technicians, sales consultants, sales engineers, and our own packaging consulting department. With more than 40 years’ experience in the design and testing of packaging paperboard and cardboard, the Cama Packaging Department is available to help customers achieve high efficiency, improve sustainability and reduce material costs. In addition, the group annually invests 5% of sales in R&D to offer its customers innovative solutions. The company’s outstanding packaging knowledge, combined with a unique machine range (Packaging Division) and robotic loading units (Robotic Division),
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represent Cama capability to propose complete lines starting from the handling of primary packages such as flow-wraps, bags, and trays…up to the supply of final carton/corrugated packaging ready for palletizing. “This year is a very special year for Cama. We’re celebrating our 40th anniversary! We have certainly come a long way since we produced our first machine back in 1981. Today our turnover, global subsidiaries and multi-domain experience have established us as one of the most well-known and respected brands in secondary packaging for the food and non-food industries. We would like to celebrate our success with our subsidiaries and factories around the world, and express our gratitude to all our employees who have contributed to our continuing success!” Annalisa & Daniele Bellante Cama Group. For more information, visit www.camagroup.com
July-September 2021
F O O D T ECHN O L OG Y
WEBER LAUNCHES INNOVATIVE SPRAY TECHNOLOGY
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eber SprayTech technology makes it possible to spray a non-stick agent that cannot be detected by consumers onto a product, allowing individual portion slices to be removed more easily and without damage. It is used for products that are highly sticky due to their consistency, such as cheese and vegan products. Weber SprayTech is also ideal for use with very thin slices, such as cooked ham. When sliced thinly, these products are naturally sticky and also particularly delicate. In many cases, Weber SprayTech can replace the function of traditional paper or foil separators and is therefore an environmentally friendly, sustainable alternative to the interleaver. This has also been confirmed in practice: some of Weber's customers are already successfully using this innovative technology in their production. The use of SprayTech technology is particularly exciting for products where it is simply impossible to use paper or foil for separating the individual slices. Weber SprayTech therefore opens up brand-new areas of application. One such example is the use for shaved applications. These ultra-thin slices strongly stick to one another after just a short period of time, and consumers find it difficult to remove them without any damage. Traditional interleaver separators reach their limits with these products. This is where Weber SprayTech
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comes in. With this technology, even shaved meat slices can be easily separated. Weber SprayTech only starts spraying when the blade releases the product, in order to use resources more sustainably and prevent unnecessary contamination in the slicer room – an additional bonus in terms of sustainability. Even track-related vario applications can be realized with Weber SprayTech. SprayTech can also be used for the application of semi-luxury food or agents that extend the product's shelf life. Particularly the latter, so-called bioprotection, is a promising future technology and an interesting option for both food processing companies and retailers. In addition to extending the expiry date of food products, certain agents also have the property of
delaying or even inhibiting the growth of pathogens. This has several positive effects: improved sustainability thanks to less food wastage and greater food safety. Weber SprayTech can be fully integrated in all current Weber and TEXTOR slicers and is therefore also suitable for retrofitting existing machines. The technology is operated very easily through the tried-andtested Weber Power Control operating terminal. For more information, visit www.weberweb.com
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P LANT V IS ION TECHNO LO G Y
AEROFARMS AND NOKIA UNVEIL PARTNERSHIP FOR NEXT GENERATION AI-ENABLED PLANT VISION TECHNOLOGY
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eroFarms and Nokia Bell Labs recently unveiled a groundbreaking multiyear partnership to combine their expertise and expand their joint capabilities in cuttingedge networking, autonomous systems, and integrated machine vision and machine learning technologies to identify and track plant interactions at the most advanced levels. As part of this partnership, AeroFarms, a Certified B Corporation and global leader in indoor vertical farming, contributes its commercial growing expertise, comprehensive environmental controls, an agriculture-focused data platform, and machine vision core foundation. Nokia Bell Labs, the world-renowned industrial research arm of Nokia, contributes its groundbreaking autonomous drone control and orchestration systems, private
wireless networks, robust image and sensor data pipelines, and innovative artificial intelligence (AI) enabled mobile sensor technologies. This combination of innovative technologies allows AeroFarms to reach the next level of imaging insights that further enhance its capabilities as an industry leading operator of world-class, fully-connected smart vertical farms that grow the highest quality plants all year round. AeroFarms and Nokia Bell Labs have been working together since 2020 and have reached an important milestone of achieving a proof of concept for this stateof-the-art integrated system and testing the technologies with AeroFarms’ current commercial crop varieties. Together, they are now ready to scale this system to all of AeroFarms’ crops and future indoor vertical farms, including the next ones in Danville, Virginia
and Abu Dhabi, UAE. The integration of Nokia Bell Labs’ AI-enabled drone-based sensors and advanced machine learning, computer vision and data analytics technologies with AeroFarms’ existing machine vision tools enhances and elevates AeroFarms’ position as an agriculture platform and capabilities organization dedicated to solving food and agriculture supply chain challenges. Nokia Bell Labs’ machine vision technology has enabled the most precise data capture yet, down to the level of individual plants, using leaf size segmentation, quantification, and pixel-based scanning to identify consistency and variation. Going beyond what even the human eye can perceive, this state-of-the art imaging technology enables the gathering of immense insights about a plant including its leaf size, stem length, coloration, curvature, spotting, and tearing. The end-to-end system is flexible and robust, built to take advantage of Nokia’s industryleading 5G private wireless network with cloud processing technology, designed for low latency and high privacy in an on-premises network. It also provides intelligent industrial analytics capabilities as an integrated service that can be deployed quickly and efficiently anywhere. For more information, visit www.aerofarms.com
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Food Business Gulf & ME | www.foodbusinessgulf.com
July-September 2021
S EA F OOD
AUTOMATIC GRADING OF SHRIMP
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he catch onboard a shrimp trawl consists of shrimp in different sizes, because individual shrimp grow at different rates. Most shrimp are sold by grade or size. A shrimp grading machine automatically sorts the shrimp catch according to size before processing. Grading the shrimp ensures a uniform end product, evenly cooked, frozen and packed according to its grade. How the shrimp grader works The shrimp are distributed
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evenly on two oscillating screens through a feeding chute. The screens have individually adjustable rails, allowing the shrimp to be led out at a suitable gap. The small shrimp are led out first, while the larger ones continue till the edge of the screen. The grader includes a carrier chain, which facilitates maintenance and longer operating time on the bearings. The shrimp grader grades from 4 up to 7 different sizes and includes a quick adjustment system. This allows
an easy change to other shrimp sizes. Thanks to the automatic lubricant injectors, the machine offers a gentle and accurate thickness grading of both cold water and warm water shrimp. By adding a shrimp grader to your processing plant either onboard or onshore, you automate and optimize your production processes and reduce manual handling of the delicate catch. For more information, visit www.carsoe.com
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K IT C H EN EQ UI P MENT
MY FIRST GROHE: KEEP IT SIMPLE WITH GROHE BAULINES FOR THE KITCHEN
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he complexity of everyday life can be overwhelming – no wonder people are seeking simplicity in their homes. This desire to keep things simple is evident in all areas of life from the way people work to their choice of products for their home. Most people are not experts when it comes to kitchen interiors. Therefore, they are looking for brands and products they can trust. With GROHE Baulines, installers and planners know what they are offering their customers: high and long-lasting quality along with reliable functionality and an aesthetic design - at an affordable price. Simple but
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functional, GROHE Baulines offers what modern consumers need and want in today’s kitchen. Simplicity for the modern kitchen – GROHE Baulines Kitchen Each project and customer is different: Some have a huge kitchen, others a tiny one. But no matter how unique they are, customers – including those with a limited budget – like to have a choice. This is exactly what GROHE is offering with the Baulines faucet range for the kitchen. Whether customers need extra room to maneuver or are looking for a compact solution for their kitchen, the
Food Business Gulf & ME | www.foodbusinessgulf.com
July-September 2021
KI T CHEN EQ UI P M E N T
Zero, Baulines faucets feature separate inner waterways to ensure that the water has no contact with lead and nickel within the faucet. In addition, these inner waterways have no contact to the body material, resulting in a barrier between hot water and the external surface to avoid scalding – perfect for even the youngest kitchen helpers.
Baulines range gives freedom of choice: Baulines faucets with high spouts, for example, are convenient for filling larger pots when cooking, while low spouts are ideal for a small urban kitchen where space is limited. Medium spout variants and different lever options offer even more choice. And of course, all Baulines faucets match GROHE kitchen sinks. Especially in a hands-onplace like the kitchen, products need to be functional: The complete GROHE Baulines range comes with the GROHE StarLight surface – particularly easy to clean and known for
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its excellent durability. The EasyExchange system allows users to easily change and clean the faucet’s mousseur with the help of a clever coinslot exchange mechanism – yes, it can be that simple. Keeping things uncomplicated is also the thought behind the GROHE FastFixation Plus feature included in GROHE Baulines: Not a single tool is required for installation. This makes the installation process much more efficient and saves installers valuable time. Moreover, Baulines faucets offer safe water enjoyment. Thanks to GROHE
Smart all-rounder: GROHE Baulines To enable holistic interior concepts, GROHE also offers a Baulines range for the bathroom. The relaunched bathroom fittings come in a refreshed design and with additional functions for extra comfort and safety and, of course, perfectly match the Baulines kitchen range. The smart allrounder GROHE Baulines makes it easy for installers and planners to find the right products for their customers – everything simply works. For more information, visit www.grohe-x.com
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DATE S
AGTHIA ANNOUNCES LAUNCH OF 2021 DATES MARKETING SEASON FOR AL FOAH
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gthia Group PJSC, a leading regional food and beverages company, announced that the 2021 date marketing season for Al Foah, the world’s largest date receiving and processing business, would run from 7 August to 28 October, with prices applied as per the date marketing policy approved for seasons 2018 through 2022. The pricing policy is aimed at improving farmer income and ensuring commercial revenue sustainability through encouraging them to promote date quality for highly-valued varieties and thereby making the UAE’s date among the most competitive and top quality worldwide. The Group further revealed that Al Foah’s centres are prepared to welcome around 17,000 farmers from across the UAE and provide state-of-the-art equipment and mechanisms to procure, sort and grade dates. In the 2020 season, Al Foah’s centres processed more than 100,000 tonnes of dates from all over the UAE, topped by the Khalas variety and the highlyvalued Fard. Alan Smith, Chief Executive Officer of Agthia Group, said: “We look forward to receiving strong volumes during this dates marketing season. The advanced facilities at our centres clubbed
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with the value-added services we provide will secure the best returns on investment and guaranteed income for farmers. We are determined to extend our hightech, sustainable dates sourcing approach to more farmers across the country as they open the doors to robust markets offering solid added value.” To enable a successful and safe experience for all attendees, preventive measures have been set to be followed at all Al Foah’s centres, including, but not limited to, providing a 7-day valid negative PCR test result on the Al Hosn application. These procedures are in line with the precautionary measures adopted by the UAE to overcome the COVID-19
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pandemic, which contributed to the continuity of services and businesses in the vital sectors of the state, including the date palm sector. Al Foah also offers a suite of services to make sure that farmers are served easily and safely through several communication channels such as the farmers’ electronic portal, Al Foah application, toll-free number 8005551, SMS messages, social media and other media. Farmers will be able to use the portal to update relevant data and renew date supply agreements, among others as well. For more information, visit www.agthia.com
July-September 2021
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