ISSN 1755-0939
SEPTEMBER 2013
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SAUDI AGROFOOD 15-18 SEPTEMBER 2013, RIYADH
THE HOTEL SHOW 28-30 SEPTEMBER 2013, DUBAI
COFFEE & TEA FESTIVAL 8-11 OCTOBER 2013, DUBAI
Qatar
Bahrain
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U. A. E.
Kuwait
N.B.K. TRADING CO. P.O.Box 20195, Doha Tel: (974) 44516301-2-3
BABASONS P.O. Box 23599, Muharaq Tel: (973) 17730478
AL REEF L.L.C. P.O. Box 418, Muscat-115 Tel: (968) 24503469
L.T.C. INTERNATIONAL L.L.C. P.O. Box 74944, Dubai Tel: (971) 4 3404466
K.F.C. (AMERICANA) P.O. Box 5087, Safat-13051 Tel: (965) 24373008
K. S. A.
Editor Matt Matthews Associate Editors Jessie Jorge Andrew Thomas
30 NEWS
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Sub Editor Megha Marie Matt
SAUDI AGROFOOD PREVIEW
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THE HOTEL SHOW PREVIEW
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Graphic Designer Aleena Susan John
COFFEE & TEA FESTIVAL PREVIEW
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IFFA REVIEW
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Sales Manager Paul Thomas
TRC 2013 REVIEW
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INDIA UPDATE
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Production Manager Abdul Shareef
US UPDATE
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AUSTRALIA UPDATE
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Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan
GERMAN UPDATE
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FOOD PROCESSING
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CHOCOLATES
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Head Office
FILLING & CAPPING
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Matt Media International Ltd. Woodgreen, London N22 5AR, UK E-mail: gulfag@emirates.net.ae Web site: www.foodbusinessgulf.com
STARCH SOLUTIONS
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INGREDIENTS
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COUNTING MACHINES
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Middle East Office
MEAT PROCESSING
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BAKERY SOLUTIONS
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Al Saad Advertising & Publishing LLC. P O Box 25694,Sharjah, UAE Tel:+971 6 5639494 Fax:+971 6 5639449 E-mail: gulfag@emirates.net.ae Food Business Gulf & Middle East is designed to serve the fast growing Food, Fresh Produce, Ingredients, Bakery, Hotel, Hypermarkets, Restaurants & Catering industries in the Gulf and Middle East region by providing the expert information to our readers in our four comprehensive issues in a year. It is circulated through out Middle East region and world wide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.
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Food Business Gulf & Middle East is a sister publication of Gulf Agriculture. Printed & published by Matt MediaŠ Intl. Ltd.(U.K.) 2013
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GSI Group Partners with XOL Automation Leader in grain storage and handling equipment, has expanded their business in the Middle East and North Africa (MENA) region, with the addition of XOL Automation as their new dealer. “We are pleased to sign this new dealer agreement with a quality company such as XOL Automation and we are convinced they will add value to our business. GSI did not have strong representation in these markets in the past and we believe XOL Automation will fill that void going forward. We feel that the assigned territory is going to grow rapidly in the next 5-10 years, so we look forward to a successful cooperation with the professional team of our new dealer.” said Steve Henry Managing Director, EAME of GSI. “We pride ourselves on the quality of service that our team of engineers provides to our valued customers” said Marcel Hage, Chairman of XOL Automation. “The addition of GSI to our
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portfolio will enhance our capabilities to provide our customers with a wider range of world-class products and services. GSI is second to none when it comes to storage and material handling systems.” added Hage.
Halal slaughtering has great role in preventing infectious diseases, says expert The rising acceptance of halal meat due to its scientific and hygienic slaughtering and processing methods is spicing up the US$ 600 billion global halal meat market impressively. Studies have shown that halal slaughter protects consumers from many diseases which are not possible in the conventional methods used in many countries. Ahead of a key halal conclave in Sharjah, experts opine that halal slaughter of animals has a great role in preventing infectious diseases, and is seen one of the main reasons for the popularity of the product even among non-Muslims.
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"The way the slaughtering process is carried out is of significant importance for both human health and safety and quality of the meat. Halal slaughter involves cutting of jugular veins, throat and esophagus, which facilitates draining of blood from the animal and thus prevents growth and multiplication of harmful micro-organisms," said Dr. Ibrahim Hussein Ahmed Abd El Rahim, Professor of Infectious Diseases, Umm Al-Qura University, Makkah AlMukarama, Saudi Arabia. "Prevention of neck separation is very important to complete the bleeding process to remove all the blood from carcass. Blood is a typical media for proliferation of different kinds of microbes, therefore its complete removal from the slaughtered animal is vital to protect consumers from infectious diseases," he said. Dr. Ibrahim Hussein Ahmed Abd El Rahim will be attending the upcoming Halal Congress Middle East that will be held at Expo Centre Sharjah from December 16 to 18, 2013. It will be organized alongside the 2nd OIC
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Halal Middle East Exhibition which is held under the patronage of His Highness Dr Sheikh Sultan Bin Mohammed Al Qassimi, Supreme Council Member and Ruler of Sharjah. Globally, the halal market that spans from food to finance and tourism is worth US$ 3 trillion. According to latest estimates, halal products have two billion consumers worldwide that grows more than 20 per cent annually. Realizing the importance of the subject, a panel discussion will be dedicated to the science behind halal during the three-day congress. To be chaired by Shawky Ibrahim Abdel-Karim Allam, Sheikh Al-Azhar, Grand Mufti of Egypt, the discussion will take up issues of stunning, mechanical slaughtering, tasmiah and animal feed, among others. Panelists for the discussion include Mufti Taqi Usmani from Pakistan; Mufti Mustafa Ceric from Bosnia; Mufti Sheikh Ravil Gainutdin, from Russia, Mr. Nabil A Molla, Secretary General of GCC Standardization
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Organization and Dr. Abdulqahir Mohammad Qamar of International Islamic Fiqah Academy, Saudi Arabia. It will also feature representatives from the Standards and Metrology Institute for the Islamic Countries; Emirates Standards & Metrology Authority-UAE; National Accreditation Council-Pakistan; JAKIM - Halal Certification Authority-Malaysia; MUI - Majlis Ulema-Indonesia; and Halal Science CenterThailand. Besides, reflecting the surging trade between the region and Australia, Meat and Livestock Australia, has signed up as Platinum Sponsor to talk about the Goodness of Australian Meat. The association of Meat and Livestock Australia with the congress comes at a time
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FOOD BUSINESS GULF & MIDDLE EAST
when Australia's red meat exports to the Middle East in May this year totaled 16,492 tonnes, a 46 per cent increase year-on-year and 7 per cent above the previous record set in April 2013, according to Meat and Livestock Australia figures. Other topics to be taken up for discussion at the congress include tapping the growing halal trade; halal cosmetics, pharmaceuticals & tourism; benefits of halal certification; Islamic banking & takawful; technology for halal food traceability and harmonization of halal standards.
Arab-Brazilian food & construction sector ties get further boost The Arab-Brazilian Chamber of Commerce (ABCC) recently coordinated with Apex, the Brazilian Export and Investment Promotion Agency, to highlight both the business and pleasure aspects of relationships between Brazil and the Middle East. For more than half a century, the ABCC has been facilitating the strengthening of economic, cultural, tourism and information ties between Arabs and Brazilians. For its recent initiative, the Chamber helped bring in a select group of 10 Arab entrepreneurs to its headquarters in Sao Palo, Brazil to participate in a Food and Building Material Buyer Project. The unique twist was that the visiting Arab businessmen had the option of watching ongoing FIFA Confederations Cup matches in Brazil either before or after two days of intense business roundtables with Brazilian companies held from June 17 to 18, 2013. The event opened up key prospects for producers of granite, marble and wood as well as for producers of fruits, juices and processed food products. “Trade events typically separate business from pleasure to have the best outcomes. This time, however, we wanted to bring out two important aspects that define successful ArabBrazilian relations: our strong partnerships, and our camaraderie. The good balance of activities provided a comfortable environment to make solid deals and explore present and future opportunities,� said Michel Alaby, CEO, Arab-Brazilian Chamber of Commerce. The food sector was represented by The Sultan Center (Kuwait); Maza (Bahrain); and Barakat International and Emke Group (UAE). SEPTEMBER 2013
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The building business, on the other hand, was represented by Achysis (Jordan); United Building Company (Kuwait); Pan Emirates, Timber Yard, Bani Yousuf General Trading LLC and Crystal Building Materials (UAE); and the Arabian Trading Corp. (KSA).
Premium Ingredients launches into the market a new range of stabilizers Premium Ingredients launches into the market a new range of stabilizers based on modified starch and hydrocolloids specially designed to reduce formulation costs in the IWS cheese slices manufacture process. Premitex® XLK-13023, Premitex® XLK13024 and Premitex® XLK-13025 enable to reduce the formulation cost by gradually reducing the protein content and dry matter along with keeping optimal functionality both during the manufacture process and in the cheese application to sandwiches. Furthermore, this range of products presents
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an excellent separability of the plastic foil; allowing an optimal manipulation of cheese slices. They also melt and add creaminess to any kind of sandwiches. Particularly, Premitex® XLK-13023 has been designed for the production of very low cost IWS slices with 4% of protein content; Premitex® XLK-13024 is an ideal solution for low cost IWS slices with a 7% of protein content; and finally, Premitex® XLK-13025 allows the production of IWS slices for traditional melted cheese with just 11% of protein content. The whole range of stabilizers allows be processed in any melting equipment on the market. Premium Ingredients is a company specialising in the design, production and marketing of blended functional food ingredients with the main focus on the use of gelling agents and thickeners, stabilizers, emulsifiers, milk, meat and vegetables proteins, starches, fibers and other functional ingredients. After 15 years in business, Premium
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Come see KMC at stand 8B77 in hall 8.0 at FIE ’13 November 19-21 KMC Tel.: +45 9642 5555
SEPTEMBER 2013
Herningvej 60 DK-7330 Brande Denmark Fax: +45 9642 5500 e-mail: kmc@kmc.dk
www.kmc.dk
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Ingredients has established itself as the leader in the Spanish market and one of the world's leading companies in the sector, rapidly increasing its international presence with new sales and production facilities in different parts of the world like the Middle East, India and Mexico.
Strong international participation at Fine Food India Fine Food India (FFI) is an extension of the internationally acclaimed trade event - Fine Food Australia. It is a dedicated trade only show focussed on delivering to the Hotels, Restaurants and Institutional Caterers the most productive sourcing destination of suppliers of the latest food and drinks. Leading companies from Chile, Columbia, China, Catalonia, Iran, Lithuania, Spain &
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Switzerland have already confirmed their participation at the show and are looking at capturing a share of the thriving HORECA & Retail Sector of India. Participation from other leading international players is being confirmed and companies from Canada, Thailand, Italy, Austria & Australia are soon expected to be on board. The high level of international participation from leading food companies is an indication that International Companies see India as a burgeoning market and are looking at Fine Food India as a platform to introduce their products in the Indian food and drink industry. FFI enjoys a reputation of providing business contacts, as Food & Drink importers and distributors to the retail sector visit the show to source new products and understand trends in the market. Spread across 6000 SQM in Hall 12 & 12A, the show will provide a neutral and independent stage for the business and growth of the Industry and see a number of educative, engaging and networking activities that include the Business Forum, Drinks Academy, VIP lounge, Culinary Master Class, New Product Showcase etc. “Tradeshows are one of the most effective ways for International companies to penetrate into the overseas market and develop trade contacts with local buyers. Fine Food India, being a focussed trade only platform, attracts some of the finest international brands in the Food, Drinks, Kitchen & Bakery Equipment.” Kiran Shetty, Exhibition Manager, Fine Food India. FFI 2013 will bring together the world’s finest food products and non-alcoholic beverages. Visitors can expect the introduction and launch of gourmet food products like cheese, olive oil, exotic fruits, chocolates etc. and a range of rare meat and seafood specialities. The major show attractions include high quality food tasting sessions on the exhibit floor, seminars and presentations by professionals of the industry and a special pavilion to showcase new products. More than an exhibition, Fine Food India 2013 is poised to be a meeting ground to interact with F&B Managers, Category Managers, Material managers, Chefs, Sommeliers & industry professionals and get updated with the latest industry trends. SEPTEMBER 2013
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Key brands commit to new Casual Dining trade show Momentum continues to build for Casual Dining – the first dedicated trade exhibition for the UK’s £6.6 billion casual dining market – as a host of leading industry suppliers add their names to the show’s inaugural exhibitor list. A major new event from Diversified Business Communications, the organisers behind the award-winning lunch! brand, Casual Dining will launch next year at London’s Business Design Centre on the 26-27 February 2014. Casual Dining’s group event manager Chris Brazier believes the strong exhibitor uptake – which already includes confirmed bookings by big names like Kimbo UK, Unox UK, Cheese Cellar, Disotto Foods, Magrini, Catering Design Group, JDM Foodgroup, Halton Foodservice, and True Food International – reflects how seriously companies serving the casual dining sector are taking the new show. “We’ve been working very closely with key leading industry operators and suppliers and have been delighted with the wide scale support the show is receiving,” says Brazier. “With new exhibitors coming on board each week, our visitors will enjoy an unrivalled showcase of innovative products – including food, drink, table top, equipment, furniture, interior design and technology – from 120 hand-picked companies.” “And it’s not just the exhibitors that are getting behind this concept,” he adds, “many leading casual dining outlets – including popular highstreet names like Ask, PizzaExpress, Zizzi, Prezzo, Chimichanga, Pizza Hut and Carluccio’s – intend to send their buyers and specifiers to the launch next February.” The Handmade Cake Company; Robot Coupe (UK); Alan Nuttall; Invest Northern Ireland; Karimix; Nelson Catering Equipment; Redemption Food; Metro Drinks; Soulful Food; and Spikomat – Skewers, are just a few more recent additions to Casual Dining’s diverse menu of founding exhibitors. Although far from immune to the effects of the global recession of latter years, the casual dining market (which encompasses everything from fullservice branded chains like wagamama and Cotê, fast-casual outlets like Nando’s, and managed pub restaurants like JD Wetherspoon and Mitchells & Butlers, to thousands of independent gastro-pubs and in-house restaurants), has enjoyed strong growth compared to other FOOD BUSINESS GULF & MIDDLE EAST
areas of the hospitality sector. Managed pub restaurants, for example, now hold a 22% share of the UK’s eating out market (up from 18% in 2008); a figure foodservice analyst Horizons forecast to rise to 26% by 2016. Flexible, convenient and affordable, casual dining outlets provide their patrons an effective way to stretch their budgets without it impacting on their social lives. Given that many diners would rather cut the cost, than the frequency, of eating out – it’s a trend that certainly looks set to continue. Making Diversified UK’s new Casual Dining show a timely opportunity to showcase the best that this important market has to offer. Suzanne Jackson, executive director of the Hospitality Guild, welcomes the launch, saying: “The casual dining sector is a significant contributor to the hospitality industry offering career opportunities, professional development and indeed growth for the British economy. A dedicated and relevant show inspiring further innovation for our restaurants and pubs is to be highly commended.” “Casual dining brands have revolutionised the UK eating out market over the last 15 years. We may have learnt the business from our American cousins, but now the best British operators are setting the standards both here and abroad. The time has come for a dedicated trade show that meets the needs of this dynamic sector,” agrees Peach Factory’s CEO, Peter Martin.
MEIKO strengthens its export business through strategic and creative leadership Klaus Engesser has been appointed as MEIKO's new head of export sales and marketing for dishwashing technology. This appointment marks an important step forward for the Offenburg, Germany-based manufacturer of commercial dishwashers and cleaning and disinfection appliances, which is determined to continue enhancing the quality of its export business team, as MEIKO Managing Director Burkhard Randel explains: "Klaus Engesser will be a great asset to our team and we're delighted to have him on board. As well as his previous managerial experience running subsidiaries and sales companies in the export department of a major company, he has also spent several years building up an extensive knowledge of the commercial kitchen appliances sector." SEPTEMBER 2013
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NAVDEEPAK CORPORATION CO., LTD A MANUFACTURER AND EXPORTER OF A WIDE RANGE OF PRODUCTS With over 40 years of accumulated experience and acumen, we have built strong relationships and working partnerships with buyers and traders of the products worldwide. We believe in providing quality product and services to our clients, thereby, exceeding their expectations.. Reliability, Quality and Excellence are the 3 strong pillars of our organization that drive us to go that extra mile to do what is right. We are major stockists and traders on a global scale for Indonesia and Vietnam origin Desiccated Coconut. We export various cuts of desiccated coconut such as Fine and Medium grades. We are your ideal supply partner for desiccated coconut. Each purchase with us will be backed by highly proficient and experienced teams of operations, marketing and shipping work towards ensuring a seamless purchase experience for you wherein you are assured of the highest quality of product, of service and of reliability.
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Founded 86 years ago, MEIKO has annual sales of 260 million euros, over 50 percent of which are generated by exports to more than 60 countries. The long-established company is now pursuing a forwardlooking strategy focusing on the strategic internationalisation of its business fields and organic growth. "MEIKO is a dynamic, global brand and a company that values innovation, so it's a great opportunity for me to apply my skills," says Engesser. MEIKO currently has ten affiliated companies in Germany, six in the rest of Europe and four outside Europe, as well as two production facilities in the USA and China. Engesser anticipates that his new role at the company will be "an exciting challenge". In a statement, he also explained that MEIKO's high quality standards and outstanding innovation capabilities are key drivers for successfully marketing the German-made machines worldwide and giving the company's "clean solutions" a prominent presence in the commercial dishwashing arena. He noted that he has always perceived MEIKO from the outside as a brand that represents innovation, reliability and customer focus and emphasised that he is looking forward to playing an active role in further enhancing MEIKO's position on the world stage.
Golfetto Sangati steps into the Chinese market with GBS China
Navdeepak is your partner of choice for desiccated coconut. Contact us TODAY ! DS Narula Managing Director Navdeepak Corporation Co.,Ltd 2nd Fl, 407 Soi Anamai-Ngamcharoen 25 Rama 2 Road, Thakham Subdistrict Bangkunthien, Bangkok 10150 Thailand Tel: +662-4593148 Fax: +662-4593149 Email: deepak@navdeepakcorp.com Web: www.navdeepakcorp.com
Golfetto Sangati, part of Pavan Group and an international market leader in the design and construction of milling, feed milling and rice milling plants, silos and systems for loading and unloading cereals at ports, has announced a confirmed order to supply 183 rollermills to Wudeli Flour Group Baixiang Co. Ltd, Baixiang Hebei Province, belonging to Wudeli Flour Group, currently the largest mill in the world, with a daily output of 25,000 tonnes. With a view to meeting the demands of a continually expanding market, Wudeli Flour Group has decided to boost its capacity to produce wheat flour destined for the whole of the Chinese market, Tibet included. The technology chosen for the purpose is Golfetto Sangati’s Synthesis SY09 rollermills: synonymous with ultra-precise milling adjustment, easy to maintain and able to comply with the most stringent health standards. The designing of the plants and machinery was monitored throughout by the company’s offices in Quinto di Treviso, while the manufacturing process is currently under way at GBS Grain Manufacturing Co. Ltd. In Miyun, Beijing, China. SEPTEMBER 2013
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Matcon launches Batch Tracking and Recipe Control Software Matcon is launching ‘Track-Record’, an IBCbased tracking and recipe control system for use in powder processing. Traceability and quality assurance is becoming increasingly crucial to food ingredient manufacturers. Number of recipes, ingredients and particularly allergen concerns are escalating. An IBC-based solution offers the flexibility to handle such challenges, with producers being able to process several, independent recipes in parallel. However, with flexibility comes the need to control and verify the processes that take place simultaneously. ’Track-Record’ is a purpose developed software providing total process control. The software provides unprecedented quality assurance, significantly improved plant output and efficiency.
OYSTAR A+F Successful in Italy Milchhof Sterzing, in Italy’s South Tyrol, once again favors the equipment of OYSTAR A+F. It has just installed two new packaging lines with integrated top-sleeving technology for yoghurt cups. The new SetLine packaging systems can handle up to 22,000 cups per hour. Products are supplied by conveyor belts and sleeved to sets of 2 or 8 cups. The SetLines also support operation without sleeves, allowing Milchhof Sterzing to package single cups as well. Switching between formats is a snap. The newly delivered SetLine packaging systems feature powerful with special focus on the product transport, operability and ergonomics. Furthermore, the systems now take a lot less effort to switch between formats. Another highlight is the servocontrolled tray compensator for pre-grouping and positioning of trays. OYSTAR A+F has deepened its successful business partnership with longstanding OYSTAR customer Milchhof Sterzing with this sale of new SetLine packaging systems. Milchhof, run as a cooperative, purchased its first system in this series back in 2007 and has been operating it the SetLine, as well as a high-performance OYSTAR Gasti cup filling & sealing system ever since. South Tyrolbased Milchhof markets its dairy products throughout Italy, where the company’s annual sales in the yoghurt market of approx. 62 FOOD BUSINESS GULF & MIDDLE EAST
million euros makes it one of the leading producers in the nation. A+F Automation + Fördertechnik GmbH is a globally operating company in the OYSTAR Group with a total workforce of 170 employees. The company specializes in the design, manufacturing and servicing of fully automatic final packaging systems.
Eco-fresh: Middle East’s fresh produce trade champions sustainability The annual WOP Dubai International Perishables Expo Middle East, the only dedicated exhibition for fresh fruits and vegetables in the region, is an ideal platform for discussing the sustainability facet of the industry. WOP Dubai’s well-structured exhibition profile covers the entire products chain comprising Fresh Products, Technical Equipment, Fresh Produce Safety, Trading and Services, and Transport and Logistics. Each of these segments poses unique environmental challenges that are best addressed in such a regional event. The latest edition of the expo which runs from November 17 to 19, 2013 at the Dubai World Trade Centre should thus be leveraged to develop a viable sustainability agenda for the Middle East’s vibrant fresh produce trade. There has been a steady shift in perceptions about fresh produce parallel to the growing movement towards eco-friendly social and economic development. This is an important trend for Middle Eastern states such as the UAE that are blessed with the visionary leadership and financial and regulatory discipline needed to balance business goals with environmental responsibility. Forums such as WOP Dubai alongside other special events and initiatives can be of great help in planting and nurturing the seeds of sustainability within businesses, government, and the public at large.
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he Kingdom of Saudi Arabia's agriculture and food sectors are expected to sustain a combined annual growth of 18.5 percent, driven by a rising population and strong consumer spending. Food sales in the Kingdom account for around half of the domestic retail market and are expected to be worth almost USD 70 billion by 2016. Industry players emphasize the need for platforms to discuss key issues, discover new business and investment opportunities, and interact with major stakeholders. The upcoming Saudi Agriculture 2013 - the 32nd International Agriculture, Water and Agro-Industry Show and Saudi Agro-Food 2013 - The 20th International trade show for Food products, Processing and Packaging Technologies, will unveil the latest products, practices and techniques to meet the KSA's surging food demands. The concurrent exhibitions represent the
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SAUDI ARABIA'S FOOD AND AGRICULTURE SECTORS MAINTAINING ANNUAL 18.5% GROWTH SEPTEMBER 2013
Values and variety from European dairy products
Have you had the pleasure to try famous dairy products such as white brine cheese, kashkaval, yoghurt with lactobacillus bulgaricus starter bacteria?
Kashkaval is a part of many qualitative diets. The modern technology used in its production and the long shelf life (10-12 months) and the high quality of kashkaval makes this an excellent and versatile product with great taste.
White brine cheese was originally made with goat's or sheep's milk, but today it is often made by pasteurized cow's milk or a mixture of cow sheep, goat and buffalo milk. Its fat content can range from 30 to 60%; however most production today contains around 45% of milk fat. The qualities of the white brine cheese are due mostly to the specifically selected strain of lactobacillus bulgaricus starter culture, which gives this delicious high quality product its specific taste.
Yoghurt is nature's food. A mildly sour-tasting yoghurt, kiselo mlyako is the best and the healthiest of all dairy products that are available to consumers today. This wonderful probiotic food has impeccable ancestry - it is believed to have been known for at least 4000 years.
The production of coagulation occurs within 48 hours from milk collection, when coagulation is complete, the white brine cheese is cut in cubes and then transported progressively and carefully into moulds, which favour draining and shaping after which it is placed into barrels or other containers with brine, it is then transported into maturing chambers until maturation is complete. It is maintained in refrigerators with a temperature of 2-4 degrees celsius. The total maturing time of white brine cheese can last up to 2 months. Kashkaval is one of the most valuable and nutritious dairy products with extremely high quality taste. It contains 23-27 % full quality and easily digested protein, 25-32% milk fat and about 3% easily digested mineral salts. Kashkaval is made from fresh milk without any additives with a specially selected bacterial strain in specially defined ratio of the microorganisms. This gives kashkaval a special aroma and taste. Very important technological process is the curdling of the milk and for this purpose a special milk coagulation enzyme is used. Kashkaval is a semi-hard cheese with excellent taste qualities, and is suitable for direct consumption, with vegetables or can be used as a part of many recipes for high quality culinary cooking.
Yoghurt made in Bulgaria comes under the general category of yoghurts which contain live bacteria. It is made with two specific starter cultures, lactobacillus delbrueckii subspecies bulgaricus (often simply called lactobacillus bulgaricus) and streptococcus salivarius subspecies thermophilus (often shortened to streptococcus thermophilus). It is the particular combination of bacteria that characterizes the thickness, acidity, taste and aroma of the yoghurt. Kiselo mlyako's uniqueness lies in the peculiarities in the climate of the region and the very specific way in which it is prepared using a combination of the two strains: lactobacillus bulgaricus and streptococcus thermophilus. The streptococcus thermophilus bacterium goes into action first and prepares the perfect environment for lactobacillus bulgaricus, which in turn starts multiplying and slowly turns the milk into yoghurt. Yoghurt made with lactobacillicus bulgaricus is without additives and an excellent diet food. Not only is the yoghurt nutritionally sound, but it makes you feel fuller faster. It is also a good source of protein. For more details on the beneficial and unique characteristics of these products, please visit our website www.eudairydaily.eu
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Zeyad Al Rukban
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biggest business-to-business agriculture and agro-food event in the Middle East and will run from September 15 to 18, 2013 at the Riyadh International Convention & Exhibition Centre. Another related platform, Saudi Food-Pack 2013 - The 3rd International Exhibition for food processing and Packaging, will run alongside the two shows as well. Saudi Agriculture draws exhibitors from Saudi Arabia, Middle East, Europe, the Americas and Asia to its wealth of networking and business-to-business opportunities. More than a trade platform, Saudi Agriculture also contributes solutions and techniques for the Saudi Government to consider as part of the Kingdom's food security and self-sufficiency strategies. Saudi Agriculture 2013 will be held under the patronage and support of the Saudi Ministry of Agriculture and is accredited by UFI, the Global Association of the Exhibition Industry. “These are crucial times as far as the Kingdom's agriculture and food sectors are concerned. Saudi food requirements are rising
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to an all-time high, the government is intensifying efforts to come up with sound food security measures, and consumers with increasing spending power are demanding more diversity and quality. Saudi Agriculture 2013 and its associated events offer a timely, strategic meeting place to discuss and address vital issues, find out the latest and best trade solutions, and direct sustained and efficient industry growth,� said Zeyad Al Rukban, Assistant General Manager, Riyadh Exhibitions Company. The previous edition of Saudi Agriculture logged 400 exhibitors from 23 countries showcasing various products and services and welcomed around 24,000 visitors. Complete event details are available at http://www.saudi-agriculture.com.
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DETAILING THE LATEST TRENDS FOR THE HOTEL & HOSPITALITY INDUSTRY
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he Hotel Show, now in it's 14th year is one of the most important business events within the hospitality, hotel and tourism industries for the MENA region. The show will be held at Dubai World Trade Centre from September 28-30, 2013. With the UAE hotel and tourism sector predicted to reach $7.5bn by 2016, The Hotel Show is a key meeting place for leading suppliers and buyers. The Hotel Show provides a vibrant showcase of luxury and contemporary interiors, essential equipment, and the newest technology suppliers; in addition to a full 3-day conference programme detailing the latest trends and forecasts for the hotel and hospitality industry. Featuring the most influential leaders in the hotel and hospitality industry, the 2013 Event Programme at The Hotel Show will offer the latest insights; trends and knowledge that will enable you to further develop and grow your business. Our Vision Conference will be held over three days and will look at the latest trends and technologies, from customer insight and engagement to contracts and tenders as well as interiors and operations with some of the world's leading industry experts. There will be live demonstrations featuring latest hospitality technologies and in-room entertainment. The event format this year will be very much driven by the renewed momentum in the hotel business with almost 500 hotels reportedly under construction in the MENA region. The Hotel Show Career Day is a brand new and exclusive feature which puts you face-toface with the Talent Acquisition and HR Managers of some of the top hotels in Dubai.
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Located within the Career Zone will be 15 premier hotels, each one looking to meet and discuss their biggest career opportunities available with potential candidates. No other hotel exhibition within the UAE can give you the chance to further progress your career at a trade-event. The Hotel Show Career Day is targeted at hotel and hospitality professionals looking to take the next step in progressing their existing role within the hotel and hospitality industry.
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C&E, organizer of the “International Coffee & Tea Festival 2013”, the only dedicated trade event for the specialty coffee and tea industry in the Arab world, has revealed that baristas in the UAE have already begun preparations for the UAE Barista and Latte Art Championships which will once again be held as part of the Festival that will run from October 8 to 11, 2013, at the Meydan Grandstand and Convention Centre in Dubai. Highly-skilled coffee makers or 'Baristas' in the country are inspired by the UAE Barista 2012 champion, Romeo Perello, who put up a good performance at the recently held 2013
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World Barista Championships in Melbourne, where he finished an impressive 23rd out of 51 countries; a substantial leap from the previous year's place of 38th. Ryan Godinho, National UAE Coordinator for World Coffee Events, said: “The UAE Barista and Latte Art Championships are a key component of the International Coffee & Tea Festival which creates an ideal platform for the country's top baristas to demonstrate their skills and showcase their creativity, knowledge, presentation, showmanship and dedication to their evolving specialist career, especially through their signature beverages. With each SEPTEMBER 2013
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BARISTAS IN THE UAE BEGIN PREPARATIONS FOR NATIONAL CHAMPIONSHIPS
edition of the national championships, we see entirely new levels of skills and creativity on display, which means that the upcoming championships in October will be truly exhilarating in terms of the sheer quality and talent we can expect.� Recognized and advocated by the Specialty Coffee Association of America (SCAA) and licensed by World Coffee Events (WCE), the UAE Barista and Latte Art Championships embody the highest competition level, calling attention to excellence in the preparation of coffee, celebrating the Barista profession and
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pairing science with the art of serving great coffee. The championships will be judged by World Barista Championship (WBC) Certified Guest Judges from around the world, who will look into aspects such as the taste, cleanliness, technical skill and overall presentation of the espressos, cappuccinos and signature beverages prepared and served by contestants within their 15 min performance time. IC&E, in partnership with World Coffee Events, conducts all national level coffee championships, which include a portfolio of 6 specialty competitions with a world-level stage, two of which are the UAE Barista Championships and the UAE Latte Art Championship. The previous edition of the International Coffee & Tea Festival, a one-stop destination for all facets of coffee, tea, bar and cafe products, equipment and services in the Middle East, gathered over 80 companies from around the world and nearly 8,000 international visitors. Arab countries in particular were strongly represented at the event amidst reports that the Arab world has more than tripled its consumption of coffee and tea over the last decade. The International Coffee & Tea Festival regularly draws industry professionals from GCC territories, the Levant region, North and South Africa, the Caspian region, Iran, and the Indian sub-continent. More event details are available at http://www.coffeeteafest.com.
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FFA 2013 closed its doors with outstanding results in terms of exhibitor and visitor numbers and exhibition space occupied. For six days, 960 companies from 47 countries presented their latest products to an audience of trade visitors. Particular mention must be made of the high level of internationality at this year's leading trade fair for the meatprocessing industry and the butchers' trade. With 60,266 trade visitors (2010: 58,245 ) from 142 countries, IFFA grew by 2.5 percent. 61 percent of all visitors came from outside Germany. The proportion was similar on the exhibitor side: 57 percent of companies are based outside Germany. Additionally, the exhibition space occupied rose by six percent to 110,000 square metres. “At this year's IFFA, there were only winners. Exhibitors and visitors are extremely pleased with the fair and the results achieved. The increases in all main indices reflect the high level of dynamism in the sector”, said Wolfgang Marzin, President and Chief Executive Officer (CEO) of Messe Frankfurt, summing up the situation. “IFFA is unrivalled as the leading innovation platform and meeting place for the meat-processing sector.” The majority of visitors from outside Germany came from the Russian Federation, Italy, The Netherlands, Spain, Poland, Austria, the USA, Switzerland and China. There were
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IFFA ATTRACTED OVER 60,000 VISITORS WITH AN INCREASE OF 2.5% also large numbers of visitors from Australia, South America and East Europe. For the industry, the large proportion of international visitors is an important factor for the positive rating given to the fair. Correspondingly satisfied was Berthold Gassmann, Chairman of the Meat Processing Machines Association of the Federation of German Machine and Plant Manufacturers (Verband Deutscher Maschinen und Anlagenbau - VDMA): “As in the past, this year's IFFA demonstrated impressively that it is the world's leading event for the meatprocessing sector. The level of internationality has risen again, the number of visitors is up and, in particular, the visitor standard was extremely high. The top decision makers of SEPTEMBER 2013
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companies of all sizes from Germany and the whole world were there. And this shows that, thanks to its unequivocal focus on meat, IFFA is held in high regard by all experts.” As at the previous edition of the fair, one of the biggest groups of visitors was the butchers' trade. Speaking on its behalf, Heinz-Werner Süss, President of the German Butchers' Association (Deutscher Fleischer-Verband DFV), also drew a positive conclusion: “Three successful special shows, seven great competitions, innumerable productive discussions with colleagues from home and abroad, as well as countless new impressions, impulses and ideas - IFFA 2013 was no less important and valuable for me as a master butcher and company owner than as a representative of the German butchers' trade.” Both exhibitors and visitors gave the world's leading trade fair top ratings for quality. On the exhibitor side, the positive overall rating rose from 81 to 86 percent and, on the visitor side, from 94 to no less than 97 percent. The Messe Frankfurt poll also reveals a positive view of the economic situation in the sector. 89 percent of exhibitors rate it as being satisfactory to good, an increase of five percentage points. The perspective on the visitor side is similar with 88 percent giving a satisfactory to good rating.
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and eating habits of younger target groups. In this case, the spotlight is on characteristic sauces or appealing takeaway packages. Ringing approval for the new hall concept IFFA 2013 was distinguished by a new hall concept with Halls 11.0 and 11.1 being integrated into the fair for the first time. There, the world's foremost manufacturers from the fields of packaging, supply facilities, and measuring and weighing technology presented their innovations. Additionally, key exhibitors from the processing and cutting segment were positioned in Hall 11.1. Numerous companies said they were extremely satisfied with the new location. For
Sustainability, efficient resource usage, automation and food safety One of the main aspects at this year's leading trade fair for the meat-processing sector was the sustainable use of energy and resources whereby particular attention was paid to automation on the production side. Another very important subject was food safety because hygiene, labelling and traceability along the whole process chain are vital for consistent high quality in the meat-processing sector. Other important subjects for the butchers' trade at this year's IFFA included regionalism, convenience products and takeaway sales. Another focal point at IFFA was on ingredients, spices, additives, casings and packaging materials, which are used in both the butchers' trade and the meat-processing industry. Other subjects discussed included clean labelling, the reduction or exchange of additives and allergens that have to be declared and artificial aromas and 'walking food', i.e., products catering for the way of life SEPTEMBER 2013
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example, Holger Kruse, Product Management Director of TIPPER TIE, summarised his impressions saying, “The decision for Hall 11.1 was spot on. The facilities, visitor appeal and the stand-construction opportunities were great. With numerous renowned companies ensuring an innovative atmosphere, the hall was a genuine magnet for visitors.” No less positive about the new exhibition hall was Uwe Reifenhäuser, Chairman of the Board and owner of TREIF Maschinenbau GmbH, who said, “We are very pleased with the course of business at the fair and our expectations have been more than fulfilled. Moving to the new Hall 11 proved to be a very good decision.” As in the past, manufacturers from the slaughtering, dismembering and processing segments
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remained in Halls 9.0 and 9.1. In Hall 8, the focus was on processing. As a result of the new hall structure, the complete range of machinery and plant was concentrated for the first time in the western section of Frankfurt Fair and Exhibition Centre and many exhibitors took advantage of the new concept to satisfy the long-standing wish for more exhibition space. Also new was the inclusion of both levels of Hall 4. In Hall 4.1, the spotlight was on 'Sales everything for butchers' shops' and packagingmaterial suppliers. Leading suppliers from the ingredients, spices and cases presented their latest products in both Hall 4.1 and Hall 4.0. Also in the latter hall were companies with additives. For visitors, the new hall structure meant shorter walking distances and an improved overview. Multi-faceted and high grade programme of events for IFFA visitors The international Meat Vision Congress with Gala Evening and awards ceremony was held on the eve of the fair. Together with its cooperation partners, DFV, VDMA and Messe Frankfurt, the Deutscher Fachverlag publishing company presented a highly topical congress programme with top speakers. There, trade visitors from home and abroad discussed important subjects with experts, e.g., designing sustainable production processes. The 'Spirit of Meat' Gala Evening gave the most important decision makers and representatives of the sector an exclusive opportunity to exchange ideas and opinions. The Gala Evening also provided the setting for the presentation of the first 'Spirit of Meat' Award for outstanding and sustainable technological innovations and future-oriented sustainability strategies. Additionally, two young talents from the butchers' trade and industry and from technology and science received the 'Promotional Award of the Meat Processing Sector'. As in previous years, the special shows formed an important part of the multifarious complementary programme. At the 'Trend Butcher's Shop' exhibition, leading companies presented new concepts and business ideas for the sales side, especially new packaging materials and packaging aids, innovations in the fields of communication and labelling, product presentation and preparation and basic and advanced training. For the sales personnel of butchers' shops, the 'Meat & Style - Window on the Innovative Butcher's Shop' special show
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the Premium Lounge at the Exhibition Centre, offered suggestions on which skills, aids and free admission or use of the Limousine Shuttle presentation methods would be particularly Service. Over 300 leading managers from 50 helpful for maximum customer appeal. countries, including representatives of many As in the past, the international quality important meat-processing companies, signed competitions organised by the German up for the programme. Butchers' Association (DFV) were genuine The next IFFA will be held from 7 to 12 May visitor magnets. At the competition area in Hall 2016; Tecno Fidta in Buenos Aires, takes place 4.1, butchers demonstrated their manifold artisan skills and the quality of their products. from 16 to 19 September 2014. New this year was the international quality competition for products in cans and jars, to take account of the current trend towards convenience products. The competition programme also included the 2nd International Front Cooking Competition and the International Young Butchers Competition. For many visitors, the communicative focal point was once again the 'Market of the Butchers' Trade', which included the 'Taste Test Campaign' and the 'By Artisans for Butchers' Shops' special show. The IFFA Family Day on Ascension Day was a complete with GEA PowerPak packaging machines success. All trade visitors were invited to bring their families with them and their day tickets gave admission to all. While children aged six to twelve had their fun with children's makeup sessions, a bouncy castle, Carrera slot-car racing and themed arts & crafts d 509-3 Visit our Stan workshops, little ones aged ulture ric Ag at Saudi ber 2013 three or over enjoyed being em pt Se 18 – 15 looked after by trained staff in the Messe Frankfurt Flexible packaging concepts from entry Kindergarten.
Packaging food products SWKEMN[ CPF GHĆ‚ EKGPVN[
Business programme for top decision makers Decision makers from the meat-processing industry benefited from a Premium Business Programme for the first time at IFFA 2013. The package included, for example, exclusive participation in the Meat Vision Congress and Gala Evening, admission to SEPTEMBER 2013
model up to industrial high end machine Vakuum, MAP, Skin, ShrinkPak Peelable and reclosable packs (QT Ćƒ GZKDNG UGOK TKIKF CPF TKIKF Ć‚ NOU GEA labelling and printing solutions Highest hygienic standards Manual or fully automated product loading
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engineering for a better world
GEA Food Solutions
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ith a record participation of around 500 delegates from 40 countries worldwide, Thailand Rice Convention 2013 (TRC 2013) once again proved as world's largest specialized events aimed at promoting the Rice as an International product. The event was organized by the Department of Foreign Trade, Ministry of Commerce, during May 26-28, at the International Convention and Exhibition Centre in Chiang Mai. The participants included official trade representatives from rice producing and exporting countries, rice importers and traders, academics and experts specialized in rice production and trade, as well as members of the media from Thailand and abroad. TRC 2013 featured a keynote speech by a top-ranking official of the Thai Government,
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THAILAND RICE CONVENTION ATTRACTED A RECORD PARTICIPATION with panel discussions and lectures by experts and high-ranking officials from ASEAN's leading rice producing and exporting member countries, thereby informing the convention of the Thai Government's policy on rice, including information on current and future trends in the fluctuating world of global rice trade. The major speakers of the event included Dr. Olarn Chipravat (Advisor to the Prime Minister, President of the Thailand Trade Representatives), Mr Eklavya Chandra (Phoenix Commodities Ltd (Thailand), India), Mr. Cham Prasidh (H.E. Senior Minister & Minister of Commerce, Kingdom of Cambodia), Dr. Pwint San (H.E. Deputy Minister of Commerce, Myanmar), Mr Sutarto Alimoeso SEPTEMBER 2013
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(President/Director of Perum BULOG Indonesia), Mr. Orlan A. Calayag (Chief Administrator of the NFA and Vice Chairman of NFA Council, The Philippines), Dr. Muhammad Abdur Razzaque (Minister of Food & Disaster Management, People's Republic of Bangladesh), Mr. Nattawut Saikua (H.E. Deputy Minister of Commerce, Thailand), Prof. Dr. Tang Zhimin (Panyapiwat Institute of Management, The Peoples Republic of China), Mr Michael J.S. Lim (Managing Director of Hyolim Ltd, Republic of Korea), Mr. Fabio Saglioccan (Claro Fair Trade, Switzerland), Prof. Danuwat Peng-ont, Director, Institute of Product Quality and Standardization, Maejo University, Thailand), Mr Jeremy Zwinger, President/CEO of The Rice Trader International Commodity Institute, Farm and Trade Inc, USA, Mr David Dawe (Senior Economist, Agricultural Development Economic Division, FAO, USA) and Mr Jean Pierre Brun, Cahirman of Marius Brun et Fils, France. The convention transmitted to the world's rice trade circles a positive signal that spotlights Thailand's standing as the regional and global hub of rice trade; attracting sellers, buyers and distributors worldwide to witness the quality and efficiency of technological advancement in production, trade and development of the Thai rice industry, thereby underlining the country's readiness to be the world's food reserve aimed at sustainability. Finally, the Rice Convention conveyed the Thai Government's intention to improve financial stability and SEPTEMBER 2013
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quality of life for its rice growers, which eventually leads to the added value of rice products and sustainability of the supply chain. Rice production in Thailand represents a significant portion of the Thai economy and labor force. Thailand has a strong tradition of rice production. It has the fifth-largest amount of land under rice cultivation in the world. For more than three decades, Thailand has been received global recognition as the world's leading exporter of quality rice, often being ranked as the world's No 1 supplier. Annually the industry reaches some 30-31 million tons of unmilled rice, or more than 20 million tons of milled rice. Over 55% is consumed domestically and the rest is exported. Each year Thai rice exports generate revenues of 170-200 billion baht, providing much needed income for over 3.7 million farmers nation-wide.
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ndia is a country blessed with a landscape that ranges from plateaus to mountains, coastal areas and lush rain forests to deserts. India’s varying terrains coupled with an ever-altering climate fills its agricultural basket with a multitude of choices. India is primarily, a food and
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SHOWCASING INDIA’S QUALITY PRODUCE IN THE GLOBAL MARKET agriculture-based economy. The agriculture sector commands a 14 per cent share in the country’s GDP. This potential makes the country one of the biggest exporters of agricultural products in the world. All these agricultural and processed foods exports are implemented and enforced by a governing body- the Agricultural and Processed Food Products Export Development Authority (APEDA). APEDA is an apex body of the Ministry of Commerce, Government of India, to
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promote the export of agricultural commodities and processed food products like rice and other food grains, pickles, chutneys, sauces, curries, honey, fresh and processed fruits and vegetables, beverages, guar gum, poultry, meat and dairy products, confectionery, cut flowers, aromatic plants and other Indian delicacies. APEDA provides a platform to showcase India’s quality produce in the global market. To create and tap markets and enhance the brand image, APEDA designs and delivers various promotional activities for its products. Addressing the requirement of real-time market intelligence, APEDA has set up an agri trade portal on its web site: http://www.apeda.gov.in/ The portal fulfils the needs of new entrepreneurs to identify products and track their competitive scenario in different markets. It also provides an opportunity to the buyer and seller to submit leads. This enables the portal a unique B2B platform. India’s Cereal basket boasts of wide varieties and large quantities. Globally, India is positioned as the second largest producer of both Rice and Wheat. Rice is the second most popular Cereal consumed across the world. Basmati Rice, which literally translates into fragrance of the earth, originated in India. The distinct methods of harvesting, processing and aging, result in this special long grain, aromatic rice. Be it Indian Biryani or an international rice dish, Basmati SEPTEMBER 2013
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INDIA LEADS THE WORLD IN THE PRODUCTION OF ANIMAL AND DAIRY PRODUCTS AND IS ALSO ONE OF THE BIGGEST EXPORTERS OF THE SAME. RANGING FROM BUFFALO MEAT TO SHEEP AND GOAT MEAT, INDIA EXPERIENCED A HUGE INFLUX IN THE EXPORT OF ANIMAL PRODUCTS. FROZEN BOVINE MEAT FROM INDIA DOMINATES THE INTERNATIONAL MARKET, WHILE PROCESSED MEAT AND ANIMAL CASINGS ALSO TEND TO THE RISING INTERNATIONAL DEMANDS.
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AS THE SECOND LARGEST PRODUCER OF FRUITS AND VEGETABLES GLOBALLY, INDIA CAN WELL BE TERMED AS THE FRUIT AND VEGETABLE BASKET OF THE WORLD. OVER THE YEARS, THERE HAS BEEN A GREATER THRUST ON PRODUCTS OF EXPORT-WORTHY FRUITS AND VEGETABLES TO AUGMENT EXPORTS
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Rice adorns tables across the world. India leads the world in the production of Animal and Dairy Products and is also one of the biggest exporters of the same. Ranging from buffalo meat to sheep and goat meat, India experienced a huge influx in the export of animal products. Frozen bovine meat from India dominates the international market, while processed meat and animal casings also tend to the rising international demands. Dairy and Poultry Products, together with Honey, have made huge contributions to the significant rise in the foreign exchange revenues in India. India Processed Foods are becoming increasingly popular across the globe. India’s strong footing in agriculture provides a large and varied raw material base for food processing. Additionally, the focus on the right technology and adherence to quality is helping the market grow further. As the second largest producer of fruits and vegetables globally, India can well be termed as the fruit and vegetable basket of the world. Over the years, there has been a greater thrust on products of export-worthy fruits and vegetables to augment exports.
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It was triggered by the adoption of GAP and modern technology, including state-of-the-art cold chain facilities. The conscious world is appreciating food that is grown, processed and harvested, free from chemical residues. Health concerns, the depleting ozone layer, greenhouse effect, and reducing the carbon footprint, have all become the key drivers for the Organic Food segment in which India is fast emerging as one of the key players. APEDA takes pride in playing active role in boosting Indian agri exports. The booming export drive spearheaded by intense thrust towards standardization and quality has enabled APEDA to have export of approximately US$ 22138 million during 2012-13 for the products monitored by APEDA.
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3Ps FOR INTER-GENERATIONAL GLOBAL FOOD SECURITY By Shashi Sharma, Murdoch University, 90 South Street, Murdoch, WA 6150 Australia
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he prospect of meeting the food demand of a growing human population is daunting though not insurmountable. Agriculture, the managed food production system, has been one of the most significant factors for human population growth. The human population has increased from about five million in 8000 BCE, when agriculture commenced, to seven billion in 2011, is expected to surpass nine billion by 2050 and may peak at 10 billion. The current global food production appears to be adequate to feed seven billion people, unfortunately, inefficiencies in the food value chain result in massive food loss and waste that equates to food for over two billion people. Despite our 10,000 years of experience in agriculture, current agricultural practices and technologies are still inefficient and have over the years exacerbated the adverse impact of agriculture on the environment. Over two million metric tons (active ingredient) of pesticides are applied each year in the world and pests continue to cause losses over US$1.4 trillion every year. Insect pests alone destroy food that can feed about one billion people. Nearly half of the amount of fertiliser applied to fields often does not reach the plants and ends up in soil or waterways. Agriculture utilises around 70 per cent of available water in the world today; however, irrigation technologies are often inefficient and result in water
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wastage. Poorly designed and implemented irrigation schemes have caused waterlogging, salinisation and alkalisation of soils. About 23 per cent of all usable land has been affected by degradation to a degree that reduces its productivity. Globally over one billion hectares of land are already salinised. If agricultural practices continue to degrade the land and render it unfit for future use then agriculture would not be much different from mining in terms of resources exhaustion. The global food security challenge is to feed the world in the face of population growth, uneven food access, increasing shortage of water and suitable soils to increase food production, climate change, volatile markets, degraded ecosystems and the preservation of natural ecosystems. The planet earth is about 4.5 billion years old and is estimated to last for about another two billion years. Unless we do something very drastic and make ourselves extinct, humans could continue to live as long as there is life on this planet. The simple question then is how to meet the food demand of ten billion people without compromising the health of the environment and the primary source of food production. Long-term vision and strategies to ensure that present and future generations will have on-going food security achieved in ways that do not damage ecological systems are a challenge for today. The first and foremost needs are for a transformation and shift from 'agriculture' to 'ecoagriculture' -- essential for sustainable food production that will reverse land degradation, conserve biodiversity and ecosystem services. SEPTEMBER 2013
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This transformation can be achieved through the implementation of 3Ps necessary for sustainable food production and availability for the present and future generations. Biosecurity, the safeguarding of resources from biological threats, is an integral part of the 3Ps. The 3Ps stand for the entire food value chain security: Produce food sustainably G Food production must not compromise the long term productive capacity of water and land based ecosystems. Productive capacity of land is the 'principal resource', food production practices and technologies are 'investment strategies', and harvest or production is 'dividend' earned. We must live on 'dividends, keeping the 'principal resource' intact forever or leave it enriched rather than depleted. G Improve agriculture technologies and maximise input resource use efficiency (water, nutrients, sunlight). G Diversify the portfolio of food sources - there are potentially promising yet under-utilised land based plant and animal species and species in the ocean. Global food security has become increasingly dependent on a handful of crops such as rice, wheat, maize, soybean and potato. There is urgent need to look for 'future foods' and new protein sources that have lighter environmental foot print. G Develop better understanding of the biological diversity of soils in agro-ecological systems - there are billions of microbes in a gram of arable soil - understand their potential use in increasing crop productivity. We have during the 10,000 years of agriculture screened, identified and selected handful of plant and animal species that have significantly impacted our growth and progress. It is about time to thoroughly screen the microbes and identify and select the potential 'game changers'. G Invest in bio-saline agriculture - a relatively new way of dealing with salinity in agriculture and developing productive farming systems for areas that are already damaged.
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- It is not only that we produce food sustainably, it is equally important that we do not lose what we grow and produce. Currently we lose food that can feed over two billion people. We must safeguard our food production regions from biosecurity threats. G Develop supply chain infrastructure and post harvest treatments that will increase the storage life of food, maintain food quality and prevent pest infestations. G Zero tolerance to food waste -- food waste is a misnomer; it is unused food energy -develop options for using it for better purposes such as animal feed and biofertiliser and food waste should not be a source of environmental pollution. Provide bio-secure and safe food G Food trade and distribution must not expose the recipient/importing regions and communities to unacceptable biosecurity risks (Safeguard trade). Some of the major problems of food insecurity in the world are caused by distribution of food that exposed the importing countries and regions to pest and disease risks. Currently introduced pests cause about $1.4 trillion losses world-wide. G Food safety - supply clean, green and pest and disease free food. With increase in demand for processed food, the issue of food safety is becoming extremely important. G Promote 'glocalisation' - it is localisation at a global scale. This is a push towards regional food trade and distribution, which is not only energy efficient in terms of transport and storage but also reduces biosecurity threats. G Community connect -- enhance community engagement and understanding of the food value chain and risks to its sustainability. Community engagement and awareness of food security, biosecurity and food safety issues is a must to ensure that we follow the long-term vision. Enabling environment and support for innovative research and development and farming will be the backbone of this new paradigm.
Protect food from loss in the value chain G Secure the food value chain from loss or waste SEPTEMBER 2013
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ONE REASON FOR HYDROSOL'S CONTINUED GROWTH, IN ADDITION TO ITS INDIVIDUAL, CUSTOMIZED SOLUTIONS, IS A VERY SPECIAL RECIPE FOR SUCCESS. THE “INGREDIENTS” OF THIS RECIPE ARE FAST AND FLEXIBLE RESPONSES TO CUSTOMERS' WISHES, GROUND-BREAKING NEW PRODUCTS, EXTENSIVE APPLICATIONS RESEARCH WITH THE LATEST EQUIPMENT AND AN INTERNATIONAL NETWORK OF 15 AFFILIATES AND NUMEROUS QUALIFIED REPRESENTATIVES AND AGENTS IN THE KEY MARKETS
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ith sales of nearly 395 million EUR last year, the Stern-WywiolGruppe based in Hamburg again achieved a two-digit percentage growth rate. Much of this success is due to Hydrosol's contribution to the group of companies. The specialist in stabilising systems is continuing the steady expansion strategy it has pursued over the past years. One reason for Hydrosol's continued growth, in addition to its individual, customized solutions, is a very special recipe for success. The “ingredients” of this recipe are fast and flexible responses to customers' wishes, ground-breaking new products,
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extensive applications research with the latest equipment and an international network of 15 affiliates and numerous qualified representatives and agents in the key markets. The sales staff and the applications research team work hand in hand: cooperation that was reflected at Hydrosol's second International Representatives' Meeting in May. The two-day event was attended by some 60 specialized Hydrosol agents from over 30 countries. The objective was to enable an exchange of information and opinions between the partners on new developments and interesting projects. Experts from Research & Development and Sales held a number of SEPTEMBER 2013
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THE VERY SPECIAL RECIPE FOR SUCCESS
lectures. The applications researchers gave information on new stabilising systems for dairy products, deli foods, ready meals, and fish, meat and sausage products. The Sales team and partners from the foreign locations reported on trends and specific challenges in the different markets. One of the main topics was the increasing international demand for “clean label” products. For several years, Hydrosol has been developing label-friendly alternatives and products without E numbers to serve this sector; they permit the production of quality foods in response to the demands of today's consumers. The continuous development of innovative stabilising systems for top-selling end products, close collaboration between the scientists in Ahrensburg and customers on the spot and fast responses to problems or inquiries on the part of customers are essential for the company's future success. So, if necessary, the applications researchers travel to the countries concerned and develop individual solutions together with the customer on the latter's own equipment. Maximum flexibility is a further element of a trusting relationship with the SEPTEMBER 2013
customer. “We have always attached great importance to all-round service. That is by no means restricted just to the development of the stabilising systems. It extends from consultancy and joint product development through practical trials to production of the final functional ingredients - and to unconventional solutions to problems if the situation demands it,” says Hydrosol's Managing Director Stefan Schliesser. One example of the success of this strategy is the vigorous growth of sales in the Central American market. According to Schliesser, one of the most important stimulants to growth is the employees' expertise and creative potential in conjunction with modern applications research. In the past year the SternWywiolGruppe has invested some six million euros in the enlargement of its facilities for applications research and extended the laboratory area to 3,000 square metres. Hydrosol's technologists alone have four different laboratories at their disposal for conducting tests: for deli foods, dairy products, meat and fish. Each of these areas is fitted with state-of-the-art testing equipment. One example is the new fluid-bed processor which has extended the range of services to include coating, drying, agglomeration and granulation.
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THIRD GENERATION AIRFLOW SYSTEM CAN SUPPORT SUSTAINABILITY
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lobal food processing equipment manufacturer, JBT FoodTech, has dramatically improved the airflow system on its Double D Revoband Continuous Protein Oven to reduce cook times and improve yield. The new system can also support sustainability goals as it uses less fuel to achieve this enhanced performance. The 3G Airflow system - Double D's third generation of airflow design for its Revoband Continuous Protein Oven - can achieve an average 10% improvement in cook times. Tests have shown that, with the 3G Airflow system fitted, cook times for potatoes were reduced by 16%, and sausage links by 10%. These reductions in cook times have also resulted in yield improvements of up to 2%. The new airflow system, which has been developed at JBT FoodTech's Food Technology Centre in Broxburn in the UK, requires no additional energy to achieve these benefits. “With the 3G Airflow system we are basically delivering more power from the heat exchanger, but without a rise in temperature. This means the system uses less fuel relative to the extra power generated,” comments John Kelso, JBT FoodTech's Double D product line manager.
FOOD BUSINESS GULF & MIDDLE EAST
“The system generates an increased volume of air within the cooker, from both top and bottom louvres. This thermal response improves the power delivered to the product and this has led to major reductions in cook times. These reduced and measurable reductions in energy usage can contribute to customers' CSR programmes and sustainability goals.” The system can also improve the colour and appearance of the product. This was demonstrated with a series of tests which were carried out on sausage links, which were chosen for their ability to show colour change effectively. “Cooking sausages was a good example of the system's effectiveness because, by increasing fan speed only, the skin would normally blister,” says Kelso. “However, with the 3G Airflow system the impact was to achieve colour change more quickly, but without blistering the skin.”
SEPTEMBER 2013
C H O C O L AT E S
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Martin van Almsick
l Nassma Chocolate- first and finest camel milk chocolate, announces its first point of sales in the State of Qatar. The unique and high-end chocolate brand, using camel milk as premium ingredient, takes up its first partnership in Qatar and is now available at the Gourmet House, Kempinski Residences & Suites, West Bay, in Doha. Commenting on the selection of this Qatar retail outlet, Martin van Almsick, general manager at Al Nassma Chocolate LLC, said: “We are thrilled about this newly established partnership with the Gourmet House. Our product is an exclusive, premium chocolate, therefore we are very selective of the partners we collaborate with. We are looking forward to this promising cooperation and we couldn't imagine a better start on the Qatari market. “Our chocolate has been available at Doha International Airport Duty Free since beginning of 2013, reaching mainly passengers in transit. With our novel retail partner in Doha we aim to also excite Qatari nationals and expats living in the State of Qatar for our premium product, reflecting the flavors and tradition of the region.”, he continued. Jason Xuereb, F&B Manager at the Kempinski Residences & Suites Doha said: “We are very pleased to offer such an exceptional product at Gourmet House. At Kempinski Residences & Suites we always strive to share a part of the tradition and tastes of the region with our guests. With Al Nassma chocolate we manage to offer a premium product, originated in the Gulf, and
FOOD BUSINESS GULF & MIDDLE EAST
AL NASSMA CHOCOLATE IS ENTERING THE QATAR MARKET reflecting the flavor and spirit of the orient.” Apart from the expansion in the region, Al Nassma Chocolate LLC is also establishing further partnerships in Europe as well as in South-East Asia. “Until now, Japan is our strongest export country, yet with the recently achieved permit to export camel milk and camel milk products to the European Union, which has been granted to the Emirate of Dubai in March of this year, we are selecting additional adequate retail partners in Europe.”, van Almsick added, “But even though we are growing on other markets around the globe, the GCC will always be our home base and strongest market.”
SEPTEMBER 2013
F I L L I N G
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n the occasion of Drinktec Fair in Germany, the group Serac will present a new line of ultra-clean blowing-filling and capping machines, specifically designed for dairy milk products' packing at rates lower than 12 000 bottles/hour. Thanks to this innovation, the onsite milk bottles' blowing is no longer the reserve of high packing rate. This new monobloc solution, called Combox, includes a H2F filler (Highly Hygienic Filler) adapted to hygiene criteria for dairy products commercialised in refrigerated circuit. Inspired by the latest Serac innovations concerning the aseptic packing, the H2F filler has yet been designed in an ongoing effort for cost optimization to be within the reach of a maximum number of manufacturers. As far as the integrated solutions for primary packing are concerned, the manufacturers of medium size dairy products had hitherto little choice : carton packing adaptable to low rate packing, and bottles' blowing-filling-capping lines often oversized compared to their needs. With the Combox H2F, Serac proposes a tool to their measure which allows them to enjoy the benefits of the on-site blowing. As far as filling is concerned, the group Serac, having an experience of over 40 years, pursues its diversification by integrating the blowing of PET bottles in a monobloc solutions to be adapted to its solutions of
FOOD BUSINESS GULF & MIDDLE EAST
&
C A P P I N G
BLOWING-FILLING AND CAPPING MACHINE FOR DAIRY PRODUCTS weight dosage for rotating machinery. The blowing-filling and caping proposed by Serac relies on a unique and patented system allowing to move from the sequential flow of the blower to the continuous flow of the rotating filler. Designed to meet the need of emerging markets for dairy products packed in bottles PET and the need of segments with low volume and high added value, Combox H2F Serac should arouse the interest in France and abroad.
SEPTEMBER 2013
S TA R C H
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S O L U T I O N S
y adding mayonnaise or dressing to a dish, you add a final touch that intensifies the sensation of the whole meal. Whatever your favorite flavors, the consistency must be right - giving the nice, smooth, rich and creamy mouthfeel. As a manufacturer, you must balance the consumer expectations against making an affordable product. KMC starch solutions can help you make these ends meet. Replace eggs or egg yolk with EmulsiForm specialty starches from KMC to obtain a costeffective solution. The price development and supply situation is much more stable than is the case for eggs, and there is no compromise made on product quality as EmulsiForm specialty starches have excellent emulsification properties providing a rich and creamy texture. EmulsiForm is an easy to use ingredient with long shelf life and it can be stored at ambient temperature. It allows you to make vegetarian salad dressing that is halal certified, nonallergenic and free from cholesterol. The neutral taste ensures that the flavor sensation is not masked. When looking to reduce the fat content in your salad dressing, look for KMC ColdSwell. Adding a cold water swelling starch from the ColdSwell range will keep the dressing stable and ensure a pleasant mouthfeel. The texture is easily adjusted to your specific preference whether you are searching for a pourable or spoonable dressing. Due to the intact starch granules in ColdSwell the shear and heat stability is improved.
FOOD BUSINESS GULF & MIDDLE EAST
DRESSED FOR SUCCESS - WITH EMULSIFORM AND COLDSWELL FROM KMC Both EmulsiForm and ColdSwell are easily implemented as no changes in production setup are needed and they are equally suited for cold and hot processes. KMC offers a number of thoroughly tested recipes with various fat content levels and we are happy to give recommendations on how to adjust your own recipes. Contact Commercial Manager Peter Haugsted at ph@kmc.dk for more information.
SEPTEMBER 2013
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I N G R E D I E N T S
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ew baking premixes from DeutscheBack are an ideal way to use quinoa flour when making bread, muffins and pound cakes - The baking industry can now add a highly nutritious ingredient to products. The quinoa plant has a high nutritive value and is also especially hardy. It is therefore regarded as the food of the future in many regions. Three new baking premixes, TopBake Quinoa Bread, TopSweet Quinoa Poundcake and TopSweet Quinoa CupCake from DeutscheBack GmbH & Co. KG, now extend the range of quinoa products by adding it to bread and flour confectionery. If ten per cent of flour used is quinoa, the result is the same as baking with wheat flour only. Bakeries and the baking industry can thus extend their portfolio of products to include nutritious quinoa goods. Quinoa has been cultivated for thousands of years. Its robustness and unusually high nutritive value makes it a beacon of hope in the battle against undernourishment, because it is the only food crop that contains in its protein all the essential amino acids humans need. In view of growing demand and its increasing significance as a source of food for the global population, the applications technicians at DeutscheBack have taken the UN's naming of 2013 as International Year of Quinoa as incentive to search for ways in which this valuable food crop can be used in baking. In close collaboration with two sister companies, M端hlenchemie and SternEnzym, they have now developed three products which make it possible, for the first time, to produce bread and flour confectionery goods using ten percent quinoa flour, with no unwanted effects in terms of volume or crumb texture. TopBake Quinoa Bread is a concentrate specially created for a mixture of 90 per cent wheat and ten per cent quinoa flour. Since Quinoa is gluten-free the protein structure of the flour
FOOD BUSINESS GULF & MIDDLE EAST
BAKING WITH QUINOA FLOUR GIVES SUPER RESULTS mixture is weakened. The careful composition of enzymes balances out the deficit and the result is bread that bakes in the same way as one made from all-wheat flour. The new TopSweet Quinoa CupCake and TopSweet Quinoa Poundcake work well for flour confectionery. Best baking results can be obtained using these two products in conjunction with ten per cent quinoa flour, vegetable oil and wheat flour. The premix makes the distinctive taste of quinoa milder without completely obscuring its characteristic flavour. The components are carefully chosen so that muffin recipes may contain cocoa powder, fruits or nuts.
SEPTEMBER 2013
C O U N T I N G
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16-head, dual discharge Ishida CCW-R weigher designed for high-speed packing lines has replaced counting machines for the packing of dishwasher tablets at German manufacturer Thurn Produkte GmbH, in Westphalia, taking packing speeds up to 2,000 tablets per minute, an increase of over 53%. The dishwasher tablets are formed from powder in hydraulic presses. The tablets are individually flow-wrapped before being packed into cardboard boxes. With demand for these and similar products increasing (Thurn also make many other items, including toilet cleaner tablets), new, faster tablet presses were installed. However, it soon became clear that, at 1300 tablets per minute, the top speed of the counting and packing machinery used had now become a limiting factor. Thurn were experiencing frequent downtime
FOOD BUSINESS GULF & MIDDLE EAST
M A C H I N E S
ISHIDA MULTIHEAD REPLACES COUNTING MACHINE FOR DISHWASHER TABLETS owing to problems with the counting machines. The timing of valves and cylinders in such equipment is critical, while fault-location can be a time-consuming and expensive job. In addition, staff were finding the machines stressful to operate. The Ishida CCW-R represents the state of the art in weighing technology, with its ability to assess more combinations and then to choose amongst them more rapidly and reliably. The model at Thurn features a dual discharge arrangement which allows product to be channelled into two packs at a time, via a partitioned dipping funnel. To prevent the brittle tablets from damage during high-speed weighing, its contact parts are cushioned with rubber inserts at appropriate points. In addition, the weigher not only accurately allots tablets to packs by weight, but also checks the number of tablets per pack, using sophisticated count software. With the advent of the new multihead, packing is no longer the rate limiting step. As Production Manager Axel Wild puts it, “Actually, we are still operating the multihead with the handbrake on. If we fed the output of several presses to the weigher, we could run the system at 2,800 tablets per minute.� With its clear, intuitive touchscreen interface, its easily programmed product presets to make changeovers simpler and its easy-to-clean body, with contact parts removable and replaceable by hand, the new Ishida weigher is well-liked by staff. The famous circular structure of the multihead weigher is in itself a classic space-saving design. Combined with the removal of the extremely bulky counting/packing systems, it has brought a much more spacious feel to the factory. Keeping production moving much more satisfactorily has been a major benefit of switching from mechanical counting to multihead weighing.
SEPTEMBER 2013
UNDER THE PATRONAGE OF H. H. SHEIKH MANSOUR BIN ZAYED AL-NAHYAN DEPUTY PRIME MINISTER OF THE UAE, MINISTER OF PRESIDENTIAL AFFAIRS AND CHAIRMAN OF ABU DHABI FOOD CONTROL AUTHORITY
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M E AT
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P R O C E S S I N G
PS Meat Processing Systems and KJ Industries announce that KJ has been acquired by MPS. KJ's leading position in cutting and deboning and its advanced logistic solutions will further strengthen MPS' market leadership position. Remko Rosman, CEO of MPS, comments: "We are very pleased with this move. KJ is the market leader for automated red meat cutting and deboning systems. KJ fits the MPS product portfolio very well and complements MPS' position as global market leader for red meat slaughter lines. Also, KJ has excellent logistics solutions. Our clear objective is to grow KJ in size, quality product offerings and service capabilities, in order to serve our customers even better." Ulrik Gammelgaard, CEO of KJ, states: "The financial strength, global presence and innovation power of MPS will greatly benefit KJ and our customers. The range of complementary products and the strong access to the market enhance our mutual potential." MPS Meat Processing Systems is the global market leader in the development, production and installation of high technology slaughtering
FOOD BUSINESS GULF & MIDDLE EAST
MPS AND KJ JOIN FORCES systems, Butina CO2 stunning systems and Durand carcass splitters. MPS is also a leading supplier of portioning, deboning and logistic processing of meat and food products and of industrial waste water treatment systems (AQUA Industrial Watertreatment). For more information: www.mps-group.nl KJ Industries is the European leader in red meat cutting and deboning systems and a leading supplier of hygienic logistics systems. For more information: www.kjindustries.com
SEPTEMBER 2013
B A K E RY
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uPont Nutrition & Health is helping tortilla manufacturers take advantage of a growing market with a new opportunity to raise the nutritional profile and cut the cost of their products through fat reduction. The latest statistics from Nielsen show tortilla sales continue to grow at a rate of 6.5 per cent a year in Western Europe. As more brand and private label products enter the market, added value tortillas with an improved nutritional profile offer a new unique selling proposition to health-conscious consumers.
DUPONT NUTRITION & HEALTH DEVELOPS A NICHE FOR REDUCED FAT TORTILLAS
FOOD BUSINESS GULF & MIDDLE EAST
S O L U T I O N S
Less Fat, No Compromise Using solutions from its POWERFlex® range, which is part of the DuPont™ Danisco® portfolio, DuPont has developed a concept for reducing the fat in tortillas by 50 per cent or more, without compromising on the processing or eating quality. The ability of POWERFlex® to maintain dough elasticity in lean recipes ensures a smoother process when producing tortillas with the desired size and shape. Sensory properties are also unchanged, as the characteristic soft, moist feel and good folding properties remain intact. More Differentiation Potential “Fat reduction is a way for manufacturers to differentiate their brand and reach out to a wider consumer group. And, with less fat in the recipe, ingredient costs are inevitably reduced,” says Anne Host Stenbak, Strategic Marketing Manager, DuPont Nutrition & Health. The reduced fat concept is one of several developed using POWERFlex® solutions for tortillas. Further possibilities include a sweet coconut tortilla for desserts and snacks, and highfibre tortillas made with rye or whole grain flour. Improved Shelf-life Options To meet today's expectations for fresh-keeping quality, DuPont has optimized the options for soft, appealing and microbiologically stable tortillas with a shelf-life of up to nine months. These include solutions made with certified sustainable mass balance palm oil, or palm oil alternatives. “Tortillas are the front-runners for industriallyproduced ethnic breads, which also include naan bread, piadina and other flatbread types. The POWERFlex® range has broad application potential within this bakery segment,” Stenbak adds. For additional information, please visit www.bakeryperformance.com or view the DuPont™ Danisco® ingredient portfolio at www.danisco.com, or contact Anne Host Stenbak, Strategic Marketing Manager, DuPont Nutrition & Health at anne.host.stenbak@dupont.com
SEPTEMBER 2013
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