Food busines jan 13

ISSN 1755-0939

JANUARY-MARCH 2013

VISIT

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February 25-28, 2013 Dubai World Trade Centre HALL CONCOURSE 1 BOOTH CCZ-107

Editor Matt Matthews

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Associate Editors Jessie Jorge Andrew Thomas Sub Editor Megha Marie Matt

NEWS

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GULFOOD PREVIEW

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AFRICA BIG SEVEN REVIEW

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Graphic Designer Aleena Susan John

SWEETS MIDDLE EAST REVIEW

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FILLING SOLUTIONS

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Sales Manager Paul Thomas

PEANUT PRODUCTS

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SORTING SOLUTIONS

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Production Manager Abdul Shareef

PASTA SOLUTIONS

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STABILISING SYSTEMS

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Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan

BAKERY EQUIPMENTS

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MINERAL WATER

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SAUCE AND CONDIMENTS

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USA UPDATE

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GERMANY UPDATE

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DENMARK UPDATE

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POLAND UPDATE

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Cover photo courtesy Hydrosol, Germany

Head Office Matt Media International Ltd. Woodgreen, London N22 5AR, UK E-mail: gulfag@emirates.net.ae Web site: www.foodbusinessgulf.com

Middle East Office Al Saad Advertising & Publishing LLC. P O Box 25694,Sharjah, UAE Tel:+971 6 5639494 Fax:+971 6 5639449 E-mail: gulfag@emirates.net.ae Food Business Gulf & Middle East is designed to serve the fast growing Food, Fresh Produce, Ingredients, Bakery, Hotel, Hypermarkets, Restaurants & Catering industries in the Gulf and Middle East region by providing the expert information to our readers in our four comprehensive issues in a year. It is circulated through out Middle East region and world wide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.

UAE UPDATE

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ITALY UPDATE

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CANADA UPDATE

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ARGENTINA UPDATE

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JORDAN UPDATE

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FRANCE UPDATE

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CHILE UPDATE

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SPAIN UPDATE

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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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Palsgaard extends investment in Singapore, Malaysia Palsgaard A/S, a global market leader for chocolate and extruded whipping cake emulsifiers, is expecting to grow further in the Asia Pacific region. The company is on track to open a new factory in neighbouring Johor Bahru, Malaysia by mid-2013, and planning to produce emulsifiers and integrated blends to expand its market leadership to dairy, ice cream, margarine as well as in soya beverages over the year 2013.

“Much of the global retail food and beverage activities are concentrated in Asia. All the research forecasts are pointing to per capita incomes growing exponentially in Asia, hence creating more middle-class and upper-middle class people who are willing to spend. Imagine — we would have a consumer base here of several billion people. That constitutes a sizeable proportion of the world population,” explained JakobThøisen, CEO, Palsgaard A/S, who was in Singapore as part of a trip to Asia to introduce the new factory and its business implications to partners at a regional Agents' and Distributors' meeting.

Following its global customers into Asia has worked well for Palsgaard, which has benefited greatly from the region even during crisis years.

“We have seen double digit growth of our business in this region even during the financial and economic crises that took place in 1997 and in 2008,” said Romil Jagunap, Managing Director, Asia Pacific, Palsgaard Asia-Pacific.

“Food manufacturers in Asia are getting increasingly sophisticated and more demanding.

They want to produce high quality food products at a relatively low cost. Consumers here are also becoming more health conscious.”

Palsgaard has already invested in a Regional Application Centre in Singapore worth more than US$8.2 million for dairy, ice cream, soya, bakery, and confectionery applications, and is planning on doing more in Asia. A pilot plant for margarine is currently in the works. The company is also in the final phase of constructing a fully automated 20,000-metric-tonne emulsifier plant in Johor Bahru to complement the Singapore facilities and satisfy customer demand for high quality emulsifiers and stabilisers.

Backed by its facilities in this part of the world, Palsgaard will address the needs of food manufacturers in Asia by developing customised solutions and further enhancing technical service and application support to customers.

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Booba tea bar hits The Dubai Mall

And after spotting a gap in the market he developed Booba, an offshoot of Bubble tea first found in Taiwan in the 1980s, which A RUSSIAN born businessman has launched an specialises in milk tea drinks. innovative new tea bar in Dubai as he aims to The recipes use fresh jasmine revolutionize the beverage business. green tea, which is brewed Kirill Kossinski, who moved to the regularly on site, and also features Middle East four years ago, is the tapioca balls to create a taste driving force behind a new concept explosion during the new drinking called Booba - which recently sensation. opened its first store on the top floor Kossinski explains how his of the Dubai Mall. journey saw him transfer his skills The 28-year-old, a hospitality to form his new business venture. specialist having studied at the “I decided I wanted to be my renowned Swiss Hotel Management own boss and create a new School, won the backing of product for the market here in investors to help fund his new Kirill Kossinski Dubai after deciding to leave the project creating four new full time jobs hotel trade,” he said. in the process.

“Although I was born in Moscow I grew up Kossinski initially worked in the hotel trade in Germany and was back there on holiday at the Grand Hyatt and The One and Only when I first tasted bubble tea and I immediately Royal Mirage when he first arrived in Dubai thought the concept would appeal to the but decided to seek out a new challenge earlier Middle East market,” he added. this year.

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New plant for the production of deoiled lecithin in Singapore The Hamburg lipid companies Berg + Schmidt and Sternchemie are investing in a deoiling plant for the production of pure soybean lecithin. The capacity of the first phase of construction will be 4,000 tonnes p.a. of deoiled lecithin. The plant will have state-of-the-art design and meet all ISO, GMP and HACCP requirements. Production is due to start in the second quarter of 2013.

At a total world consumption of some 250,000 tonnes, vegetable lecithins are one of the most important natural emulsifiers.

With over 50 years of experience in the lecithin industry, Volkmar Wywiol, the owner of the Lipid Companies Berg + Schmidt (feed) and Sternchemie (food), ranks among the international pioneers in the development and marketing of lecithin products.

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The increasing popularity of convenience foods and better feed conversion is making ever-greater demands on deoiled soybean lecithin in powder form. Managing Director H.V. Bhawe of Berg + Schmidt Asia, Singapore, explains the growing demand by the fact that “unlike other emulsifiers, lecithins have a threefold effect”.

They supply the metabolic system with essential nutrients; they increase the digestibility of fat, and finally they are powerful emulsifiers. “The viscous lecithins with their large proportion of crude oil around 35 percent - are no longer concentrated enough for many applications, both in the food industry and in the field of animal nutrition”, Bhawe adds.

Berg + Schmidt and its partners already have a special plant for the production of deoiled lecithin in India, but this is working to capacity for the local market in India.

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First global Empower-sponsored District Cooling and Heating Design Manual is approved The first global District Cooling and Heating Design Manual, exclusively funded and sponsored

by Empower, the largest district cooling company in the MENA region, was approved at the American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) Conference 2013 which concluded in Dallas in USA. The international manual was given unanimous approval by the members of the technical committee, in the presence of ASHRAE President and Mr. Ahmed Bin Shafar, CEO of Empower.

UAE is the first country to sponsor the release of this international manual that will serve as reference for district cooling (DC) and heating design. Empower funded all the studies and research required to create the manual.

Moreover, the company supported the manual with a case study on its Business Bay plant room.

Incepted in 1894, ASHRAE, the patron of the manual, is an international organization with 51,000 members across the world.

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Bin Shafar said: “Empower is proud to be the only district cooling company in the world to support the research and studies for the international manual which has been designed as a global reference point for district heating and cooling. We believe it will raise the bar on the standards in these two industries across the world.�

DC is developing rapidly in the Gulf which significantly enhances the role it will play by ensuring implementation of unified DC measures across the world.

The approved manual is a stand-alone publication which through its deep focus on planning, design, and operation covers issues relevant to district cooling and heating applications in all regions of the world, including the Middle East. Available to engineers and experts in district cooling and heating industries, the design manual includes the following sections: Introduction, System Planning, Central Plant Room, Distribution System, End User Interface, Thermal Storage, Instrumentation and Control, Operations & Maintenance, System Enhancement and Case Study.

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Vandersterre Groep promotes Dutch specialty cheeses in Rome By invitation of Gerda Verburg, the Dutch representative of the Food and Agriculture Organization (FAO), Vandersterre Groep has contributed, together with other cheese makers and traders from Bodegraven and Woerden, to a unique promotion of Dutch cheese specialties at the Eataly trade fair in Rome.

On October 26th and 27th, Rome was marked by Dutch cheese and cheese tools. The Dutch delegates, for this occasion dressed in strikingly traditional Dutch outfits, even caused some tourist commotion in the city center.

Afterwards, during a culinary lunch and cheese tasting, they introduced their Italian colleagues to the unique cheeses from the Green Heart of Holland.

On behalf of Vandersterre Groep, Ben van der Wal had traveled to Rome to introduce his Italian colleagues to the brands Prima Donna and Landana. Both brands feature an array of high-quality and unique tasting specialty cheeses that are a classic example of the Dutch craftsmanship in the expertise of cheese making and ripening.

For over 2,000 years cheese has been made in the Green Heart of Holland. Nonetheless the art of cheese making originates from the Romans, who educated the Dutch locals in cheese making on their way to the north of Europe. Throughout the years the cheese makers and traders from Bodegraven have perfected their craft and created many new varieties and brands. In our time the Latin word “caseus” still lives on in the Dutch word “kaas” (cheese).

Functional gelatines and bioactive collagen peptides at Gulfood The world's leading producer of gelatine and collagen peptides, will be present at the next Gulfood tradeshow in Dubai, UAE, from 25th to 28th February, 2013.

Rousselot will be presenting the world largest range of gelatines and collagen peptides with a specific focus on its fish and Halal certified grades.

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Rousselot® Gelatines are renowned for their outstanding versatility and their ability to facilitate the formulation of dairy products, confectioneries, desserts, snacks or meat-based applications.

Innovative gelatine applications showcased at Gulfood will include Bee Gums™ - new soft gummies flavoured with pure honey, Tof'Gums™ — the first gummy with toffee flavour, Rousselot® Delight - grained and ultrasoft "gummies", Mint marshmallows, and a reduced in-fat-and-sugar chocolate brownie.

These applications will give Rousselot's team and the stand visitors the opportunity to discuss and appraise how to use gelatine in new applications and create appealing and successful consumer foods.

Peptan® collagen peptides are natural and bioactive ingredients to be used in functional and nutraceutical foods. Different studies show that Peptan® contributes to maintaining healthy bones and joints and thus mobility. A high quality protein, Peptan is ideal for the elderly nutrition and sports nutrition. The moisturizing and anti-aging effects of Peptan ®

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in beauty from within applications for skin have also been scientifically demonstrated.

Rousselot's latest clinical study (unveiled in December 2012) showing the rejuvenation of skin collagen structure with Peptan® F (Fish origin) will be in the spotlight.

Examples of applications featuring Peptan® will be also demonstrated at the booth such as Beauty gummies with a cherry flavour, Beauty cookies flavoured with almond, and Mobility beverages for joint and bone health (Flex and Go!™ Drinks).

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Emsland Group develops new clean label product ranges with Emglucan® and Empure® Empure® is a clean-label starch which simulates the properties and functionalities of a chemically modified starch. It is available in potato- and pea-based variations. The Empure® range can be used for a wide variety of food applications (e.g. snacks, baked goods, soups and sauces) as a highly suitable binding, thickening and texturizing agent with good shear and heat stability. Additional benefits of our clean label range: Short textures Easily dispersible Dispersible in hot liquids Special products for cold applications Improved mouth feeling, taste and texture Emglucan® is our new waxy winter barley based flour for use in amongst others snacks and coatings. Emglucan® is enriched in betaglucans and has a useful physiological role as a dietary component as B-Glucans support reduction of blood-cholesterol level,

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risk of colon cancer, risk of diabetes II. It also provides an anti-staling advantage in food products, extending freshness and shelf-life.

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Leading trade fair for the confectionery industry gives international trade a boost For four days, Cologne was the capital city of the international confectionery industry. From 27th to 30th January 2013, sweets and snack items were the focus of attention for over 35,000 buyers from around 150 countries who came to the International Sweets and Biscuits Fair (ISM). “Only ISM brings together all of the relevant global market participants from industry and the retail trade on such a large scale,” says Katharina C. Hamma, Chief Operating Officer of Koelnmesse.

“In this way, ISM underlines its position as the most important business and innovation platform for the confectionery industry. Within a mere four days, the top decision makers from around the globe were able to meet each other in Cologne.”

Bastian Fassin, Chairman of the International Sweets and Biscuits Fair Working Group (AISM) and Executive Committee Member of the Association of the German Confectionery Industry (BDSI), adds, “ISM is indispensable to the confectionery industry. It brings new momentum to national and international trade activities - for market leaders and medium-sized companies alike.”

The suppliers all reported that they had engaged in intensive discussions with wellinformed and influential trade visitors. “I'm always impressed by the international scope of the trade fair and the high level of decision-making authority of its visitors,” says a manufacturer of fine baked goods.

In addition to the presence of high-ranking decision-makers from the German trade, which was fully represented at ISM, top buyers, importers and distributors of confectionery products from abroad also travelled to Cologne. That's why expectations are optimistic for both domestic and international business following the trade fair. “The discussions and negotiations that we conducted with qualified buyers during ISM were very promising,” says a chocolate supplier.

This year, ISM was once again characterized by the high percentage of visitors from abroad. At around 67 per cent, this was a slight increase compared

to the previous year. Correspondingly there was also an increase in the number of visitors' countries of origin to around 150. The highest visitor numbers were recorded for Belgium, Great Britain, Italy, the Netherlands, North America, Japan and the Middle East. With 1,402 exhibitors from 67 countries, the number of suppliers at ISM remained at a high level.

A new initiative introduced at ISM 2013 addressed young companies in the confectionery industry. Ten such companies — including some with only small budgets and limited staff - took advantage of the opportunity to exhibit in the “Newcomer Area” of the most important international trade fair for confectionery and snack items.

Innovations and new developments not only generated media interest but also emphasized the vitality and achievements of the sector. Once again the “New Product Showcase” reflected these developments. In 2013, 84 companies from around the world presented 120 products in this area. Almost 90 international journalists took part in selecting the top three innovations at ISM. First place went to a surprisingly tingly “Cola Crackle Wafer” from the Austrian company S. Spitz GmbH. The Greek company Hatziyiannakis Dragees won over the jury with roasted almond dragées that are sweetened with steviol glycosides.

Third place went to the traditional Swiss company Kägi Söhne AG for the unusual packaging of their fine wafers. A yodel melody plays when the packaging is opened.

The special show “Sweet Nostalgia” presented by the KISD, Koln International School of Design, was also very popular.

A group of 26 design students from the KISD took the theme of nostalgia as their inspiration and translated different perspectives and memories into creative product concepts.

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continued to play a role. The themes of “sustainability”, “fair trade products” and “country of origin labelling” were likewise very important.

And new dimensions in flavours and combinations were to be found in all segments, from confectionery to snack items.

ProSweets Cologne, the

international trade fair for the supplier industry, which takes place in parallel with ISM, was also a complete success.

At the close of the trade fair, Koelnmesse reported that the number of visitors from around 100 countries had grown by a good five per cent to more than 17,000.

Visitors here were presented with information about the product ranges of 325 companies from 30 countries.

A total of 1,402 companies from 67 countries participated in ISM 2013; 82 per cent of the exhibiting companies were from abroad. The fair occupied a gross exhibition space of 110,000 m2. The participants included 219 exhibitors and 30 additionally represented companies from Germany as well as 1,141 exhibitors and 12 additionally represented companies from abroad. Over 35,000 trade visitors from around 150 countries attended ISM 2013, roughly 67 per cent of whom came from abroad.

Stern-Wywiol Gruppe companies to present attractive innovations Six companies in the SternWywiol Gruppe will be presenting innovative new products at Gulfood / Ingredients Middle East 2013.

At their shared booth S3-G18 in Hall SSH3 the sister companies Hydrosol and SternVitamin will feature tailor-made stabilising systems as well as vitamin and mineral premixes, while Mühlenchemie, DeutscheBack and SternEnzym will focus on innovative solutions for the baking and milling industries.

Meanwhile, OlbrichtArom's world of flavourings will offer FOOD BUSINESS GULF & MIDDLE EAST

new ways to give many foods that special something.

Hydrosol: Economical production of dairy, meat and convenience foods Hydrosol, one of the leading suppliers of stabilising systems, will be showing new functional systems for the fast and simple production of milk beverages like chocolate drinks and breakfast drinks with cereal, without requiring high-pressure homogenisation.

Another innovation is stabilising systems that protect the proteins in yogurt drinks like dough or ayran, prevent syneresis and keep the product stable. Hydrosol also has new, carefully balanced hydrocolloid and protein mixes for cheese preparations. They stabilise the consistency of various end products like pizza cheese, cheese patties, cream cheese slices and recombined alternatives for white, cream and salad cheeses, and help reduce production costs.

For meat and sausage products, Hydrosol is focusing on the HydroTOP line. These stabilising systems are suitable for hamburgers, meatballs, chicken nuggets and meat fillings for pasta dishes.

HydroTOP High Gel 20 is a new product that forms a heatstable gel with a structure similar to meat, for a notable improvement in the texture of meat-reduced recipes. It also greatly reduces weight loss during heat treatment.

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ulfood, the world's biggest annual trade exhibition for the food and hospitality industry, is set to expand by 13% - more than 12,500sqm — this year to offer 113,398sqm in exhibition space. The expansion includes an additional temporary hall, Zabeel Pavilion, dedicated to food and drink companies due to overwhelming demand both regionally and globally. Gulfood organisers have reported a sold out show a full six months before the event kicks off from February 25-28, 2013 at Dubai World Trade Centre.

Under the theme “International Flavours, World Class Business”, Gulfood 2013 is on track to provide exporters, buyers, exhibitors and visitors benefit an even broader trade and sourcing platform as well as knowledge exchange, training, competitions and live events. The last edition of Gulfood, held in February 2012, attracted 68,681 trade visitors from 152 countries — an 11% increase from the previous year — with a 61% international visitor presence. In addition, the 2012 show

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GULFOOD 2013 WITNESSES SIGNIFICANT 13% GROWTH WITH INDUSTRY DEMAND

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UNDER THE THEME “INTERNATIONAL FLAVOURS, WORLD CLASS BUSINESS”, GULFOOD 2013 IS ON TRACK TO PROVIDE EXPORTERS, BUYERS, EXHIBITORS AND VISITORS BENEFIT AN EVEN BROADER TRADE AND SOURCING PLATFORM AS WELL AS KNOWLEDGE EXCHANGE, TRAINING, COMPETITIONS AND LIVE EVENTS. drew 3,816 exhibitors and offered 110 international pavilions. The additional exhibition space will allow many of the hundreds of exhibitors queuing for a presence at Gulfood to finally showcase their products in this fast-growth market including new country pavilions from Ecuador, Lithuania and Oman.

François Sporrer, French Trade Commissioner and Director, UBIFRANCE United Arab Emirates said, “I am delighted DWTC continues to invest in new exhibition space.

At UBIFRANCE, we are inundated with requests from French companies wanting to participate in this important exhibition and now we can bring more French companies to satisfy the huge market demand for high quality produce and equipment. Gulfood is already the world's largest annual food and hospitality event and this additional capacity means this is now the largest French pavilion at any food event worldwide.”

“The highly-anticipated Gulfood 2013 event is an essential event for those organisations and companies that want to forge new partnerships and secure lucrative business opportunities,” said Helal Saeed Almarri, Chief Executive Officer, Dubai World Trade Centre, the organiser of Gulfood.

“The show provides the region's largest central business hub for exhibitors and industry suppliers to experience an unrivalled product and service showcase and the opportunity to meet serious international buyers face-to-face. For trade visitors, the event offers an exceptional opportunity to source and select from a global product showcase, network with thousands of industry peers to drive the market forward and review the latest trends and innovations through the entire chain, from raw ingredients and machinery through to finished products and restaurant styling,” said Almarri.

The additional exhibition space at Gulfood 2013 will accommodate the huge demand for participation, enable more processing and packaging equipment space, and allow exhibitors to demonstrate their larger machinery and equipment ranges. Increased space has also been provided to Ingredients, which supports the region's increasing drive to manufacture and move up the value chain. The largest exhibition space increase has been provided to finished food - especially exhibitors focused on retail and foodservice markets - where demand far exceeds capacity with over 900 companies requesting space. An important bi-product of the expansion is the many new products, new exhibitors and JANUARY-MARCH 2013

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new equipment that can be shown, which in turn delivers more value and interest to visitors.

Launched more than 25 years ago, the inaugural Gulfood in 1987 offered 850sqm of exhibition space to the region's burgeoning food and hospitality industry. Today, Gulfood provides 113,398sqm, a staggering growth metric which underpins its position as the world's biggest annual trade exhibition for the sector with unrivalled expertise, in-depth market knowledge and spectacular return on investment.

With Dubai a central trading point between east and west, food imports to the GCC are projected to rise to USD53.1 billion (AED195 billion) in 2020 from USD25.8 billion (AED94.7 billion) in 2010 according to Economist Intelligence Unit figures. In the UAE, imports are set to grow from USD3 billion (AED11 billion) in 2011 to USD8.4 billion (AED30.8 billion) in 2020.

According to Dubai Municipality, food imports to Dubai rose 18% in 2011 at 6.7 million tonnes compared to 5.6 million tonnes in 2010 from 151 countries.

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Reflecting the global profile and importance to exporters, many agricultural and export ministers are also expected to attend Gulfood to support their countries participation. To facilitate this high level ministerial support, Gulfood is proud to host the Ministers Meet, which is a programme of events where ministers with a portfolio encompassing global trade, export and agriculture will need to collaborate and broker future trade agreements, export initiatives and food security policy.

Providing context and direction to global trade strategy is also on the agenda at the strong conference line-up next year. Captains of industry and world-renowned experts will share their research and market analysis at the Food Leaders Summit where food and hospitality business leaders will debate and explore the commercial strategies that will shape the future of food trade both at home and abroad. Also capitalising upon the region's fast-growing manufacturing base and business start-ups are dedicated programmes for Food Processing and Packaging and Entrepreneur or

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Foodpreneur--where the hottest trends for 2013 will be unveiled. Completing the line-up is the Franchise Workshop, an essential guide to food franchising to help industry professionals make the right decisions to acquire and manage a successful network.

The Gulfood Awards, now in its fourth year, will celebrate the people and companies

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behind the region's exceptional food and drink industry. The Gulfood Awards has firmly established itself as the region's leading and most sought after accolade providing winners with an independent and prestigious endorsement of their achievements. By rewarding and celebrating excellence in 23 hotly contested categories, the awards aim to

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recognise and champion innovation, the highest levels of service, the very best standards as well as enhancing the region's international reputation for excellent food and beverage products and services.

Adding to the competition and excellence, the hugely successful and popular Emirates Culinary Guild Salon Culinaire returns to Gulfood next year. Now one of the largest

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competitions in the world, 1,300 young chefs will compete to become the culinary stars of the future. The event highlights include practical and display-based culinary competitions from practical cooking competitions to buffet and banqueting show pieces - a perennial favourite being the icecarving stage where talented entrants turn half-tonne blocks of ice into extraordinary

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sculptures that amaze and delight audiences.

The competitions are organised by the Emirates Culinary Guild and endorsed by the World Association of Chefs Societies.

The third Baking & Pastry Guild Middle East Competition will also be held at Gulfood 2013.

This competition is designed to honour the highly specialised skills of professional bakers and pastry chefs. The competition will showcase new trends, classical skills, innovative techniques, and

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most of all the exceptional talent, dedication, and competitive spirit of these professionals in the UAE and Middle East. New categories include Retail and Bakery Breads, Retail Bakery Rolls, Retails Bakery Speciality Breads and Retail Bakery Confectionary and Pastry.

A range of industry sectors will be showcased and this demonstrates Gulfood's 360 degree perspective in terms of its exhibition offerings.

Ingredients Middle East is the only event in the

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region to address the growing food manufacturing and processing sector - excellent sales prospects are available for those who cultivate, extract, process or supply raw materials and ingredients to manufacturers of finished food, beverages and health food. Also among the sector line-up are: Beverage & Beverage Equipment, Food & Drink, Food Service & Hospitality, Ingredients Middle East, Processing & Packaging and Restaurant & Cafe.

The value of networking is also harnessed at Gulfood, through The Gulfood Majlis, a commercial forum that provides a discreet but focused environment for senior industry professionals to network and develop new business opportunities.

Further enhancing next year's Gulfood and new to the show are: an enhanced VIP buyer programme, a spotlight on Africa, easier on-site navigation tools and workshops dedicated to

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entrepreneurship, processing, packaging and industry regulations.

New innovative solutions At this year's Gulfood exhibition in Dubai, taking place 25 - 28 February 2013, Parker Hannifin will be showcasing a number of new innovative solutions that support the production, packaging and bottling sectors within the Food and Beverage Industry.

On show will be Parker domnick hunter's unique portable filter integrity tester. The Valairdata 3 has been designed utilizing 40 years of experience in the provision of sterile air and gas filtration solutions. It is the quickest and easiest way to verify the integrity of sterile gas filter systems. This evolution of the instrument incorporates state-of-the-art technologies to enhance the benefits offered by the aerosol challenge in comparison to other

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sterile gas filter testing methodologies. Such feature upgrades include touchscreen operation, enhanced-life and lightweight battery, and USB transfer of test data. These features combine to improve the usability, data handling and ultimately reduce the time taken to perform filter tests in comparison to other instruments and methodologies.

Also on show at Gulfood will be the newly developed OIL-Xplus ADVANTAGE filter element which is proven to save an incredible 54%* in energy costs over alternative elements. The new element features a pleated construction that delivers 3 times the open area when compared to equivalent products. This ensures a greater dirt holding capacity, while providing low-pressure drop across the element, which in turn delivers lower energy costs. By fitting the new OIL-Xplus ADVANTAGE element you benefit from maintaining the original equipment specifications combined with improvements in performance and reduction in operating costs.

Parker's Hiross Zander division will be introducing the new Antares compressed air dryer-range at Gulfood. The launch of the new compressed air purification technology offers significant advantages with respect to efficiency, flexibility and life-time cost. The basis of “Antares Tandem Technology”, developed by

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Parker Hiross is the combination of two wellproven technologies, refrigeration and adsorption drying, which have now been integrated in a new intelligent manner. Currently Antares is available for volume flows from 25 up to 34 m3/min and energy consumption is up to 44% less compared to products that feature similar technologies. The pressure dew point can be freely set between +3 °C and -70°C. Adding to the line-up of new products, Parker domnick hunter will be showcasing the latest nitrogen gas generator developed for the food industry. Industrial nitrogen gas generators provide a cost-effective alternative to traditional bottled or bulk storage nitrogen sources in applications such as modified atmosphere packaging, purging, blanketing and pressure transfer. A fully operational MIDIGAS nitrogen generator will be on display at the show and will demonstrate how foodgrade nitrogen can be produced, from a standard compressed air supply safely, easily and cost-effectively.

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frica's burgeoning middle class population is going to be the biggest trade opportunity for the world's food and beverage industry over the next two decades. So says John Thomson, managing director of Exhibition Management Services, organiser of Africa's Big Seven (AB7), the largest food and beverage trade show on the African continent.

AB7 2013 takes place from 30 June to 2 July at Gallagher Convention Centre, Midrand.

“From agribusiness and food processing to food retailing, the food service industry and the fast food phenomenon, Africa is already providing a thriving market for companies operating in these sectors,” adds Thomson. He should know; he has successfully hosted AB7 in Johannesburg every year for over a decade.

The seven-in-one food and beverage trade show has proven to be a versatile and effective international platform for tapping into the African market and promoting trade with the rest of the world. The 2012 event attracted

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AFRICA'S BIG SEVEN TARGETS THE CONTINENT'S FOOD AND BEVERAGE MARKET 8,730 buyers from 53 countries, of which 23 were from the continent.

Yudi Dahlan from the Indonesian Trade Promotion Centre in Johannesburg says AB7 is a true door-opener to the African market. “Our pavilion hosted over 15 Indonesian companies AB7 2012; every one of them is convinced that AB7 is the 'ultimate African showcase' for their products. Many of them signed trade agreements with customers at the show.”

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ollowing record results for last year's editions of SEAFEX, The Speciality Food Festival, and Sweets & Snacks Middle East, the organisers of the region's top three gourmet food shows have confirmed even bigger plans for 2013. Set to take place from 17-19 November 2013 at the Dubai World Trade Centre (DWTC) a substantial 35 percent increase in exhibition space has been allocated to the shows to accommodate exhibitor demand.

2 The increase in size to 11,500m is due to excellent sales, strong order books and promising new business relationships reported by exhibitors at the close of three influential trade shows last month. SEAFEX, The Speciality Food Festival, and Sweets & Snacks Middle East provide the only dedicated platforms in the Middle East for niche sectors enjoying strong growth in the region: seafood, gourmet and fine food ingredients, and confectionery and snacks.

Organised by DWTC, the three shows welcomed 11,582 targeted food & beverage and hospitality professionals to source new ingredients and products, identify new suppliers and secure distributor contracts for the lucrative MENA region. Last year's shows saw a 22% increase in visitors compared to 9,436 visitors in 2011.

“As the organisers of Gulfood, the single

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SWEETS & SNACKS MIDDLE EAST REPORTS STRONG SALES, EXCELLENT RESULTS largest annual food trade show in the world, the DWTC team brings unrivalled experience to these three specialist shows within the same industry. We are pleased to announce that the 2013 edition will be the largest to date due to overwhelmingly positive results for our exhibitors, both in terms of being able to reach the right target audience, and in the lucrative deals concluded,” said Trixee Loh, Senior Vice President, DWTC. “With more than 330 exhibitors from around the world across the three shows this year, visitors have been able to access an unbelievably wellstocked pantry of ultra-premium fine food products and ingredients - something which is becoming increasingly important as the region's appetite for fine dining grows.”

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last year, was particularly well received in a region where fish often tops the menu. A total of 21 country pavilions, from countries as far afield as Canada, China, Spain, Peru, Yemen and Vietnam, enjoyed the highly targeted platform that the show provided.

British Columbia Gourmet Food, an exportdriven food company focused on delivering a premium Canadian food portfolio to international food markets, reported high levels of interest and a number of potential sales within the first few days of the show.

President and CEO, Robert Davidson, said: “We are extremely pleased with the number of potential enquiries that we have received from serious customers and the networking opportunities the exhibition has provided to meet with qualified business partners from the MENA region and beyond. We have definitely met our objective to create market awareness in the UAE, GCC, and Middle East Region for our Canadian Sustainability natural foods

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programme, and we look forward to participating at the show again next year.�

The third edition of The Speciality Food Festival, the Middle East's only dedicated gourmet and fine food trade exhibition, reaffirmed its success at reaching a targeted audience with millions of dollars worth of business conducted during the show.

The French Pavilion, which this year had the largest presence yet in the show history with over 12 French businesses exhibiting and a 25% increase in space over the 2011 edition, was particularly pleased with the opportunity that the show provided in raising the profile of its exhibitors among sector professionals, especially French beef, now to be available in the UAE for the first time in 10 years.

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K based Adelphi Packaging Machinery have successfully delivered a modified fully-automatic filling and capping line for Delphi Food Products Ltd. Delphi required a filling and capping solution for their varied range of high quality Greek products including Houmous, Taramasalata and Tzatziki, which are filled into 170g, 283g and 430g pots. The containers are heat-sealed before being capped, coded using an inkjet coder, and finally gathered on a rotary collection table.

When asked why Delphi Foods chose Adelphi as their preferred supplier, Managing Director Tony Styllis had this to say “Adelphi are our first point of contact when we require any filling or capping machinery. They are experts in their field and have always met our requirements with both speed and accuracy.”

The machines supplied were modified specifically to meet Delphi Foods' requirements. The filling machine is the versatile Adelphi Cerberus which is capable of filling various container shapes and sizes and with a few modifications was the obvious choice for Delphi Foods.

A modified decanting feed system for pots was put in place, featuring a vacuum suction into a starwheel. The filling system had an increased diameter inlet to the filling head, and larger than standard pipework to the nozzle. The nozzle was also increased in size to allow for a higher filling speed of the thick product.

A simple control panel allows the operator to adjust the speed of the infeed table, the starwheel and capping head.

The capping machine uses the same modified, vacuum suction, decanting feed system as the filler and secures a push fit cap.Caps can be quickly changed for different product runs through the changeover of one small component on the capping head, making the Cerberus very cost effective and efficient to run.

Adelphi machines fill around 80% of all of Delphi Foods products. “It is the high level of after sales service from the efficient, highly skilled support staff, combined with the reliability and high build quality of the machines, which made Adelphi the obvious choice for Delphi Foods.” Tony Styllis then added “Adelphi's machines have stood the

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test of time and the new machines have allowed us to double our production over the last year, allowing us to become a great deal more competitive.”

Adelphi will be displaying a selection of their food grade packaging machinery on stand S1E32 at Gulfood 2013. They can also be contacted via the details below: For more information contact: T: +44 (0)1444 472300 F: +44 (0)1444 472329 www.adelphi.uk.com sales@adelphi.uk.com

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rupo Cavigliasso is an Argentine company with a “peanut” spirit and a vast experience that pursues a policy of high quality. GC has a modern processing plant and an oil peanut plant latest technology.

GC is able to supply the demanding international market with products that meet strict standards of safety and hygiene.

GC produces its own peanut in selected soils. It applies Good Agricultural Practises (GPA) and tracked the quality of each lot by a trazability system. It has HACCP certified.

Grupo Cavigliasso exports HPS Peanut, Blanched peanut and peanut oil.

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OFFERING HIGH QUALITY PEANUT PRODUCTS

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OMRA Sorting Solutions has unified two champions to undoubtedly become the preferred supplier for the food market's sensor-based sorting and peeling needs.

ODENBERG and BEST have created an invincible alliance when it comes to delivering sorting, safety and quality solutions throughout the process chain, as well as solutions for peeling, process analytics, chilling & freezing.

After acquiring BEST, TOMRA Sorting Solutions now has more than 6,500 machines installed worldwide in the food market. Customers are reassured by the company's even more comprehensive support and service network, close to its customers. TOMRA Sorting Solutions now also offers wider segment or application coverage and expertise, as well as boasting the leading sector experts and knowledge in research and development. This will enable the company to continue producing efficient, reliable state-of-the-art systems and customized solutions. In addition, the company has eight test and demonstration centers worldwide, so customers can trial their own products in its systems.

A multitude of high technological solutions available ODENBERG and BEST can offer a complete sorting solution for different industries, one example is the potato industry, where we propose solutions in different positions in the process line. We offer a holistic approach maximizing yield and efficiency; collecting realtime information from farm to fork. We provide high quality equipment to optimize the production flow, resulting in consistent high quality final consumer product.

New sorting solution: Nimbus-N ODENBERG and BEST have just launched a new sorting solution. The latest addition to the BEST NIMBUS sorter range, the NIMBUS N, is a 640 or 12000 mm wide sorter that inspects products in free fall. It recognizes different types of products and uses hyperspectral imaging to identify a unique fingerprint for each type of product, which forms the basis of the sorting process. For any product or defect passing a separate unique fingerprint is created to judge on good or bad.

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SOLUTIONS FOR PEELING, PROCESS ANALYTICS, CHILLING AND FREEZING The spectrum created for every product is loaded into a database which is used for different sorting processes. The database allows for very easy set-up of the sorter, minimizing configuration time. The advanced technology measures different spectra, resulting in an optimal sorting performance and a very high good-to-bad ratio for an improved yield.

Bjorn Thumas, Market Manager Nuts, TOMRA Sorting Solutions Food, says: “We have been testing the sorter in a number of nut applications so far, with very good results. A number of major nut processors have already been using the machine successfully, experiencing an improved sorting result. The existing NIMBUS will continue to be part of our sorter range; it is now possible to combine the hyperspectral camera with double sided laser detection, for an optimal sorting result.

The multitude of combinations, gives crucial flexibility to the processor in selecting the best solution for his challenge. “ With a combination of various sorting technologies, the Nimbus free fall sorter is the ideal solution to meet the continuous high requirements of the food industry for safe and excellent quality food by removing any unwanted discolorations, foreign material, deformed products, etc... The NIMBUS also features Smart and Flex Sort. The Smart Sort module helps the operator set parameters by analyzing the incoming products. It automatically provides a program set up in a simple and timely manner. The digital Flex Sort module eliminates the need to select and change the optimal reference drum for each specific product. This revolutionary technology improves the contrast between good products and defects.

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WIDEST RANGE OF SOLUTIONS FOR THE PRODUCTION OF ALL TYPES OF PASTA

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avan Group is among the worldwide leaders, in the design and engineering of technologies and integrated product lines for cereal based food. They are a strong and solid organization, operating in the food industry as global suppliers of industrial solutions, from the handling of raw materials to the final packaging. They operate in the business through our eight prestigious brands: Golfetto Sangati, Pavan, Mapimpianti, Montoni, Toresani, Stiavelli, Dizma and Pizeta, all leading Italian brands in the food processing industry. These brands have become part of the Group, thanks to a farsighted growth and development strategy, aiming towards a broader service offer and product portfolio.

Today, these companies can operate on individual basis or jointly under an interlacing strategy covering all the production process.

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PAVAN GROUP OFFERS THE WIDEST RANGE OF SOLUTIONS FOR THE PRODUCTION OF ALL TYPES OF PASTA: LONG AND SHORTCUT DRY PASTA, NEST SHAPED, PRECOOKED PASTA, COUSCOUS, AS WELL AS MACHINERIES FOR FILLED, FLAT, AND EXTRUDED FRESH PASTA, CONVENIENCE FOOD AND GNOCCHI. THEY CAN ALSO PROVIDE DIES, CUTTING SYSTEMS, DIE WASHING EQUIPMENT, PACKAGING LINES FOR PASTA, BAKED GOODS, SNACKS AND THE FOOD INDUSTRY.

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Pavan Group offers the widest range of solutions for the production of all types of pasta: long and short-cut dry pasta, nest shaped, pre-cooked pasta, couscous, as well as machineries for filled, flat, and extruded fresh pasta, convenience food and gnocchi. They can also provide dies, cutting systems, die washing equipment, packaging lines for pasta, baked goods, snacks and the food industry. Thanks to this integrated and highly specialized supply chain, joining technology, flexibility and reliability all under the same name, Pavan Group can give its outstanding engineering services, all tailor-made to their clients' requirements.

The Group provides a full service strategy that goes from the research and development of new products, to the project and design of manufacturing plants, to the final after-sales training and client services.

In the years, Pavan Group has strengthened its positioning and brand image thanks to its top quality standards and product performances.

With their over 60 year experience and knowhow, their wide range portfolio covering eight different specialized brands, its consistent R&D investments, the Group can fully provide highly sophisticated processes and automation solutions, both for single technologies as for a multidiscipline turnkey approach. The most important and complex industries of the world, work with a tailor-made solution developed by Pavan, with great results from all point of views: cost controlling, efficiency and product quality.

All their technological solutions are characterized by extremely creative and highly personalized projects. Today in fact, in the food industry, excellence is not measured only by the product taste, but also and mainly by the company capability in creating innovation and fulfilling their customers' continuous demand for new, more efficient and more profitable solutions.

In particular, Pavan launches the total vacuum technology for the pasta extrusion/forming process.

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well-tested dosing and pre-mixing system with a mixing tank and a kneader-sheeter.

Its new total vacuum version (patented by Pavan) incorporates both dry pasta and sheeted fresh pasta technologies. The application of vacuum, especially in the early stages of the process when flour, water and eggs are mixed, enables to better preserve the colour through the inhibition of the non-enzymatic oxidation, obtaining a compact and firm pasta.

Extruders with total vacuum technology are perfect for the production of short and long-cut pasta. Even in their smaller sizes these extruders are in stainless steel and equipped with a draining system enabling an integral foaming wash.

Larger machines are provided for those markets in which the demand for ready meals is higher. They can achieve a capacity of 3 t/hr of pasta at inlet; single screw and single head machines are more appropriate in order to minimise cleaning operations.

Come and see us at GULFOOD 2013, booth S-D50

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NEW STABILISING SYSTEMS FOR SPICY KETCHUPS AND SAUCES

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n recent years the range of ketchup products and spicy sauces has become much wider and now includes a great many new flavours.Consumer demand for new taste experiences is increasing, and with it the sale of innovative products.

Hydrosol's new stabilising systems enable manufacturers of deli foods to produce both inexpensive ketchup products and attractive spicy sauces which are also capable of freezing and therefore suitable for a diversity of purposes.

Ketchup: low production costs without loss of flavour Ketchup usually contains a minimum of 30 percent tomato paste. There are legal reasons for this, but it is also a question of quality because tomato paste has a positive effect on the flavour, consistency and mouth feel of the ketchup. Reducing the percentage would impair these properties. On the other hand, tomato paste is an expensive ingredient and therefore pushes up production costs. With the new stabilising systems from the Stabisol series it is possible to make spicy ketchup with only 15 percent tomato paste. The end product has a very satisfactory flavour and colour, a pleasant consistency and also the typical “ketchupy” mouth feel, but its most important advantage is the inexpensive recipe. The new stabilising system is especially suitable for countries whose food laws do not require a minimum percentage of tomato paste in ketchup.

Simple production of spicy sauces capable of freezing Fruity, spicy, hot, or sweet-and-sour:with their diversity of flavours, spicy sauces are as popular in their way as ketchup. These products usually contain tomato paste too, but only a fairly small amount as a component of the flavour. So the requirements for stabilising spicy sauces are different from the start. Hydrosol's special combinations of active ingredients can be adjusted to meet individual customers' requirements in respect of appearance, viscosity and flavour of the finished sauce.

These sauces have a wide range of uses, as applications technologist Rolf Bialek explains: “In response to requests from

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HYDROSOL'S NEW STABILISING SYSTEMS ENABLE MANUFACTURERS OF DELI FOODS TO PRODUCE BOTH INEXPENSIVE KETCHUP PRODUCTS AND ATTRACTIVE SPICY SAUCES WHICH ARE ALSO CAPABLE OF FREEZING AND THEREFORE SUITABLE FOR A DIVERSITY OF PURPOSES.

customers we have developed the functional system further, so that it permits the production of freezethaw stable spicy sauces too. As a rule, these sauces contain a large proportion of water. This crystallizes quickly, which may result in damage more precisely syneresis - during transportation, when temperatures fall below the freezing point in winter.” That can be prevented with the aid of stabilising systems from the Stabisol series, but these offer additional value-added potential too.

With the combination of active ingredients, suppliers of deli foods can make spicy sauces that are also suitable for convenience products in the frozen foods segment, for example hamburgers, cheeseburgers or Asian snacks. For these, Hydrosol has developed recipes with the flavours “barbecue”, “curry” and “hot sweet-sour".

Individual ideas from customers, such as ingredients like fruits, cocoa or nuts, can be realized quickly.

Manufacture of the products — both ketchup and spicy sauces — is very simple. The stabilising systems are just mixed with water, spices and the other ingredients, heated to 90°C and then filled.

A further advantage for the customer is the close cooperation between Hydrosol and its sister company OlbrichtArom. This enables the development of all-round recipes which not only stabilise the end product but also take its flavour and colour into account - all from one source.

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t Rademaker they have managed to transform the bakery traditions of the past into robust, state-of-the-art industrial bakery production lines that meet and exceed customer requirements all over the world.

Founded in 1977, Rademaker was one of the first companies to specialize in the development and supply of innovative solutions for the bakery industry. Today, Rademaker is one of the front runners in the bakery industry, with global presence and a service that goes well beyond the delivery and installation of bakery production lines alone. Dedicated, highly skilled and experienced professionals employ the latest engineering technology to provide customers with solutions that allow them to face the future with confidence. Based upon customer requirements, Rademaker food technicians combine customized innovations with the latest standard technology, resulting in flexible production lines and turn-key solutions.

It is no surprise that dough processing holds no secrets to Rademaker. Rademaker solutions are geared towards the customer's specific dough process and products. The development process starts in the Rademaker Technology Centre, here production processes are tested in an optimal testing environment. Rademaker technologists develop the best products their customers demand and translate these into a Rademaker production line that will yield maximal results in terms of product quality and return on investment, with a focus on ingredient and waste reduction.

The Rademaker portfolio contains a wide range of dough processing machines.

Rademaker incorporated its bread know-how into the flexible Crusto bread line that allows its users to anticipate the future requirements of their markets. Designed to produce a wide range of breads, the machine allows fast product changeovers and expansion with customized additions. This way the customer can easily adapt their product range. The

INNOVATIVE SOLUTIONS FOR BAKERY INDUSTRY Rademaker Flatbread production line is able to produce a wide variety of high quality flatbreads to lusciously topped pizzas.

Croissant production lines were among the very first Rademaker bakery production lines.

Today, Rademaker is the recognized leader in flexible croissant lines, guaranteeing large quantities. Over three decades of experience become evident in an unsurpassed dough quality.

The secret of good croissant dough and pastries originates in the laminator process.

Rademaker is an expert in stress-free dough sheeting and handling and has valuable experience in sheeting technology. That is why Rademaker developed four different laminator methods, based on market-driven research and development. Rademaker Laminators guarantee high output and the very best quality. They can be developed both as a block processor or a fully automated laminator. By adding the Rademaker universal make-up line also a wide range of pastry products ca be produced.

Rademaker also offers production solutions for pie and quiche products with their Pie line.

A unique combination of proven and new technology plus attention for detail, all based on customer requirements, guarantee Rademaker to be the perfect partner in the bakery industry.

Therefore it is no surprise that Rademaker is developing itself as a worth full partner for the Middle East and African baking industry.

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ou might already know that your body is 60 percent water. But do you know what water really does for your body, and the difference between safe water and healthy water? Do you know what makes water taste either amazing or...not? Are you drinking what's right for you and the environment?

Where your water comes from is as important as where your food comes from. That's what our goal is; we believe water purified naturally is better than purified chemically. So the only thing we treat it with, is respect!

With over 200,000 lakes, almost one-tenth of Finland's total land area is covered by water. A UN survey ranked Finland's water first out of 122 countries. Making their H2O better than anyone else!

Spring Aqua is located in a remote area in western Finland. It is naturally low in mineral content, and has an ideal pH of 7.2, a measure that indicates no acidity while having

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THE PURIST WATER ONLY COMES FROM THE PUREST ENVIRONMENT! a healthy level of acid and toxin-neutralizing alkaline. And because Spring Aqua is so pure it doesn't need to be ozonated and you won't find any list of added ingredients on our bottles of natural spring water.

How we bottle Spring Aqua We use state-of-the-art technology to preserve the best of nature. Spring Aqua is captured directly at the source, in bottles that are made just seconds before they are filled and sealed.

From the Multila spring to the bottle, Spring Aqua water remains untouched by human. No chemicals or artificial processes are introduced into the water, keeping it in its naturally pure state.

In fact, the people of Finland describe the water as “living” because its vital qualities are so well preserved.

Our PET bottles are number one environmental recyclable material, which is stated on the bottle itself as it is packaged by SIPA — a world known organization with headquarters in Italy and their main Middle East branch is in Dubai Media city.

Health is a precious asset that you don't recognize and appreciate until it has been depleted, that's why the greatest wealth is health.

Your health. Your decision!

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THE SAUCE THAT CHANGE THE WORLD

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ee Kum Kee was established in 1888 when its founder Mr Lee Kum Sheung invented oyster sauce in Nanshui, Zhuhai, Guangdong Province of China. With a glorious history of 125 years, Lee Kum Kee has become a household name as an ethnic Chinese enterprise as well as an international brand and a symbol of quality and trust. As a century-old ethnic enterprise, Lee Kum Kee substantiates its core value of "considering others' interests� in every aspect of its business operations.

The headquarters of Lee Kum Kee is set up in Hong Kong and has five production bases in Xinhui, Huangpu, Hong Kong, Malaysia and Los Angeles. In particular, the Xinhui factory is the largest operation occupying 1,700 acres.

Lee Kum Kee Group has become a globally renowned ethnic Chinese enterprise spanning three centuries. It provides over 220 choices of sauces and condiments to over 100 countries and regions across the five continents.

formed Lee Kum Kee to mass produce oyster sauce for sale.

Lee Kum Sheung (Founder)

Production Process of Oyster Sauce The fresh oysters that Lee Kum Kee uses are grown in the inner bays where seawater and fresh water converge. Oysters are harvested from the fields, they are immediately sent to workshops cleaned and then boiled for more than ten hours to produce a highly concentrated, brownish oyster extract. Concentrated oyster extract that has passed all the tests will then enter a fully automated production cycle which complies with international food production standards, thus hygiene is ensured.

The invention of Oyster Sauce Its inventor, Lee Kum Sheung opened a tiny eatery and made his living selling cooked oysters.

One day, he was cooking oyster as usual, but he lost track of time. He noticed that the normally clear oyster soup had turned into a thick, brownish sauce with the most fragrant smell and unique, delicious taste which he started to sell, turning out to be very popular. So in 1888, he

Oyster Sauce The unique and rich taste of oyster sauce can draw out and enhance food flavour. Without the use of the oyster sauce, even the most luscious delicacy, such as dried seafood, will taste insipid.

The golden color of oyster sauce also adds luster to the food, making it look more appealing.

Oyster sauce is an ideal sauce mix because of its smooth and full texture, and balanced consistency.

Its attributes go well with the different styles of Chinese cooking. As more and more chefs and consumers discover oyster sauce, new and creative uses for the sauce have come into play particularly in Asian and continental cuisine.

Product heritage since 1888

Fresh Oyster

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CHEF PUNG LU TIN LEE KUM KEE CONSULTANT CHEF Chef Pung is the F&B Director of the Gim Tim Group of Restaurants, Singapore. He has with him over 30 years of experience as a Chinese Cuisine Chef in various international hotels and renowned restaurants. He explained why Lee Kum Kee sauces have been so essential to his cooking: “When I was an apprentice 30 years ago, Lee Kum Kee was only a fraction of what it is today. Though its products line was rather modest, its oyster sauces was however, already well-known and all the chefs saw it as the key to preparing great dishes.

For the wow-factor in your Chinese dishes, Lee Kum Kee oyster sauce and soy sauce are the winning condiments. I choose Lee Kum Kee sauces because I trust them 100% in the quality, texture and rich taste.”

Chef Pung's signature recipe: Seared lamb with Lee Kum Kee Char Siu Sauce & Lee Kum Kee Soy Sauce FOOD BUSINESS GULF & MIDDLE EAST

Chef Bruce's signature recipe: Asian Roasted Chicken with Lee Kum Kee Oyster Sauce

CHEF BRUCE LIM LEE KUM KEE CONSULTANT CHEF Bruce Lim is a Filipino-Chinese who was born and raised in America. His specialities comprises from traditional French and Italian cuisines to Euro-Asian and International food. An executive chef of Chef's Table, a Filipino fine dining restaurant in Manila, he is also a Celebrity Chef and TV Host for Asian Food Channel.

Chef Bruce got acquainted with Lee Kum Kee ever since he was a child through his grandmother, who loves using Lee Kum Kee Oyster Sauce in her cooking.

Having tried many other sauces, he found that Lee Kum Kee is still one of the best. “Oyster Sauce works just like MAGIC to any dish, from seafood to meat dishes, from Chinese stir-frying to Western braising, I just dash some into my cooking and instantly, they bring out the full flavours, aroma and color of my recipes.”

“To me, oyster sauce can be used in various cuisine, be it Asian cooking, Continental and not just limited to Chinese cooking. It is an indispensable seasoning for a wide range of dishes and cooking style.

Besides oyster sauce, I also find many creative uses for other Lee Kum Kee sauces like Hoi Sin sauce”.

“The consistency of Lee Kum Kee sauces are second to none.”

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iberstar Inc. will be exhibiting at booth S3- G6 at Food Ingredients Middle East.

Fiberstar is the U.S. based manufacturer of Citri-Fi. At Food Ingredients Middle East , Fiberstar Inc. will be searching for distributor organizations interested in representing our products in territories throughout the Middle East.

Citri-Fi is a line of unique, multi-functional fibers derived from orange pulp. Our customers use Citri-Fi products to improve profit margins, quality, nutrition, and label declarations. Citri-Fi helps accomplish these objectives by tightly binding moisture to improve quality and yields; partially replacing oil, fat, eggs and meat to reduce costs; and replacing less label friendly ingredients to improve label declarations.

Citri- Fi products are used in virtually all market segments in the food industry including baked goods, beverages, dairy products, frozen foods, meat products and sauces and dressings.

Citri-Fi is not a purified ingredient, but is left holistic to include both soluble and insoluble fiber, protein, sugar and fat. Fiberstar uses a patented mechanical process that opens this holistic fiber structure to create a porous fiber matrix that has high internal surface area. CitriFi employs multiple binding mechanisms that enable its impressive functionality in a wide variety of applications. Citri-Fi's multiple binding mechanisms include the lipophilic bonding of the protein to fat, hydrogen bonding of soluble and insoluble fiber to water, and entrapment and surface tension forces exerted by the expanded fiber matrix.

Our Customers Experience...

Improved Profit Margins Improved yields from tightly binding water to reduce purge, syneresis, drip and evaporation losses Lowered costs resulting from partial replacement of higher priced ingredients (eggs, fats, oils, and meats) with Citri-Fi and water Lowered costs resulting from replacement of higher priced complex gum and synthetic stabilizer systems Lowered energy and labor costs resulting from faster bake and cook times when fats and oils are

FOOD BUSINESS GULF & MIDDLE EAST

MULTI-FUNCTIONAL FIBERS FROM ORANGE PULP partially replaced with Citri-Fi and water Improved Quality and Texture Enhanced palatability due to more uniform distribution of moisture in product Reduced moisture migration, ice crystal formation and syneresis upon thawing due to tight binding of free water Tightly bound water helps maintain freshness and delay staling due to inhibited moisture migration, reduced syneresis and purge Improved flavor due to higher retention of natural juices during cooking Better texture, mouthfeel and taste when gums are replaced with Citri-Fi Improved Nutrition and Ingredient Declarations All natural labeling Reduced calories, fat, trans fat and saturated fat from partial replacement of oil and fat Cleaner ingredient label when Citri-Fi is used to replace synthetic emulsifier and stabilizer ingredients, phosphates and complex gum systems Reduced cholesterol from partial replacement of eggs For more information, please visit our web site www.citri-fi.com JANUARY-MARCH 2013

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ith ultrasonic components developed especially for cutting food, Weber Ultrasonics weld & cut enables more affordable cutting solutions on the one hand, whilst providing optimised cutting quality, higher process security, and productivity on the other. In addition, products that cannot be portioned or processed with conventional technologies can also be cut in this manner.

Automated cutting is often a great challenge in the case of cakes, gateaux, sweets, rolls, unbaked dough, cold cuts, sandwiches, chocolate, granola bars, and frozen food.

When ultrasonics with a frequency between 20 and 40 kHz are used, the known deficits of automated cutting with knives or saw blades, like high material discharge, faulty cutting quality, and high cleaning effort, are almost eliminated.

Cutting cleanly with ultrasonics In the case of ultrasonic cutting, the cut is not performed with a "sawing motion," but rather using a so-called sonotrode, a cutting tool that oscillates at a high frequency. In the process, very low cutting forces occur, which means that the cutting load is considerably reduced and a

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ULTRASONIC SOLUTIONS FOR OPTIMISED FOOD CUTTING better penetration of the material being cut is achieved. Clean, smooth cuts with practically no material discharge are thus guaranteed, even in case of very sticky substances and multilayer products with varying consistencies.

At the same time, the oscillations prevent the material being cut from sticking to the cutting tool. This self-cleaning or lotus effect increases productivity since a cleaning-related interruption is still required only in irregular or longer intervals.

Optimally adapted ultrasonic components The selection of the right components is essential for an efficient ultrasonic cutting solution. For this purpose, Weber Ultrasonics weld & cut (WUW) offers an individual full service in co-operation with partners, from project planning to the accompaniment of production. By working together with wellknown cutting system manufacturers for the food industry, the company from IttersbachKarlsbad has extensive application knowledge in this area on the one hand, which flows into the product solutions. On the other hand, the entire know-how of the Weber Ultrasonics Group, one of the world's leading manufacturers of ultrasonic components, is available to WUW. From this combination, product solutions that have been optimally adapted to the applications of the food industry arise. This is demonstrated, for example, in the easy-to-use, low-maintenance ultrasonic generators. Due to JANUARY-MARCH 2013

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their compact construction, they can be easily integrated into standard switch cabinets. The high temperatures that arise especially in bakeries were taken into account with an installed fan.

The converters developed for the cutting systems, which convert the electrical signals generated by the generator into mechanical oscillations, were manufactured from stainless steel in a manner compliant with food safety requirements. In addition, they have IP 68 water protection, which means that the machine can also be cleaned by steam jet without a problem.

Development of innovative cutting tools To design the geometry of the cutting tool and frequency precisely to the task and to guarantee optimum results, WUW has an accordingly equipped cutting laboratory.

The angle and surface of the blade and the surface composition are determined through cutting tests. It is also possible to perform cutting tests on site with mobile devices. This is necessary if the consistency of a material being cut, such as cheese or freshly baked bread, changes in transport.

The company is also working on developments that expand the use of ultrasonic cutting technology in the food industry. This includes, for example, a rotating circular knife that can be used for the continuous cutting of rolls.

The company also deals with food-grade coatings, such as a Teflon coating that enables a manufacturing of aluminium cutting tools. In this way, the costs for the cutting tool can be lowered up to 30 and more per cent in comparison with the titanium material usually used.

Easy automation and retrofitting The ultrasonic systems permit a problem-free, comprehensive automation of the cutting process - even in case robots are used. Products that cannot be portioned or processed using other methods can often be cut and positioned using ultrasonic technology. An example of this is a frozen gateau (cream cake). This is one of the reasons why WUW not only assumes the conceptual design of ultrasonic systems for new cutting systems, but also the conversion of existing machines to the ultrasonic technology.

More information can be found on the Internet: www.wuwc.de.

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DRYING TECHNOLOGY FOR THE FOOD AND DAIRY INDUSTRIES

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EA Process Engineering - the company behind the worldrecognised GEA Niro drying technology - will be at Gulfood 2013 in Dubai from 25-28 February to promote GEA Niro drying systems and discuss how working with GEA helps customers meet the strictest requirements for product quality, plant efficiency and safety, and sustainable production.

For many years GEA Niro drying technology has been the leading solution for the production of food and dairy powders and freeze dried food and beverage products. However it is its vast expertise in drying technology, insights into food and dairy products and their processing coupled with competencies in plant design and supply has kept the company on top of the industry. It is GEA know-how that helps its customers obtain the desired product quality, optimise drying processes, and bring those products to market quickly to provide the producer with a significant competitive advantage.

FOOD BUSINESS GULF & MIDDLE EAST

It is through the company's Test Centre in Copenhagen that its customers have the opportunity to test product formulations, refine products for quality and practicality and processes for ultimate efficiency. The GEA Niro Test Centre offers over 40 different pilot plants and a variety of auxiliary equipment for pilot-scale testing of the company's drying technology and processes.

GEA Process Engineering know-how carries through to final plant commissioning.

Many years of expertise and a global project execution set-up allows the company to execute projects worldwide.

GEA Process Engineering is represented in the Middle East through its offices in Riyadh that provides sales and support across the region. Learn more about GEA Process Engineering in the Middle East at gpmie.com.

GEA Process Engineering will be represented in Hall: Shk Saeed 1 Stand: S1A76. For further information on GEA Process Engineering's technical expertise and GEA Niro products visit: www.niro.com.

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MC launches a new cost-effective and non-allergenic alternative to traditional egg wash and dairy-based bakery glaze.

The new KMC GlazeMaker 25 provides superior shine and excellent adhesion.

To give an appealing surface to baked goods, the bakery industry has traditionally used egg wash or dairy-based glaze. However, price volatility and instable supply of egg products in certain parts of the world and in particular the recent situation in Europe following the new cage legislation, calls for new alternative solutions.

The new KMC GlazeMaker 25 is based on potato starch, which makes it a cost effective alternative with a secure supply situation. Also allergen issues are important today and potato starch represents an attractive non allergenic alternative to egg and dairy based solutions.

GlazeMaker 25 provides a superior shine that gives your baked goods that fresh and appealing look that attracts the consumer's eye.

In addition to providing a high gloss,

FOOD BUSINESS GULF & MIDDLE EAST

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REPLACES EGG GLAZES ON BAKERY PRODUCTS GlazeMaker 25 possesses an excellent adhesion. Brush or spray the solution onto your baked goods before baking and add your desired topping. Whether it is sesame seeds on buns, salt on pretzels or other creative combinations, the topping will be fixed effectively thanks to the adhesiveness of the glaze solution. And the topping is kept in place even after freezing, thawing and baking.

Another advantage of KMC GlazeMaker 25 is the easy handling. No heating is required — the powder is added directly into water at room temperature. After a few minutes the solution is ready for use and it can be kept for several hours without refrigeration.

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alsgaard, the manufacturer and supplier of emulsifiers and stabilizer blends for the bakery, confectionery, margarine, dairy and fine foods industries, will showcase strong products for each of their targeted sectors during GulFood.

The Palsgaard® 1388 emulsifier is aimed at the bakery sector. This all vegetable, non-trans and non-GMO emulsifier combination is excellent for whipped fillings as well as cake margarines, shortenings and other cake fat systems. It helps the production of very fine fat particles, which improves the structure and overall baking performance. Another bakery product is fast acting cake emulsifier Emulpals® 110. Its stable performance, long shelf life and tolerance to other batter ingredients make it a perfect safe choice in a wide variety of cake products.

For the fine food industries, Palsgaard® 5433 is a combination of vegetable based hydrocolloids and modified starches. It is guar gum free and has stabilizing and emulsifying properties. It ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity in reduced fat

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mayonnaises, dressing and sauces.

The company will also target the chocolate sector with its Palsgaard® PGPR 4150 product. It is the most functional and efficient PGPR on the market and works particularly well in products with reduced fat content where it creates an easier flow and more uniform functionality. It has a low dosage, making it highly cost effective.

For the milk drinks sector, Palsgaard will be showcasing two products. The Palsgaard® ChoMilk 173 is a cost-effective solution for use in dairy drinks with reduced level of milk-solids-non-fat while Palsgaard® RecMilk 131 is aimed at high calcium milk. Both are equally suited for pasteurized and UHT-treated products. They provide creaminess, increased shelf life stability and prevent both separation of fat and sedimentation, even at elevated temperatures.

Visit Palsgaard at booth number S3-B18 in Sheik Saeed Hall 3.

PALSGAARD SHOWCASES ITS DIVERSITY AT GULFOOD

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t is blue, bursting with goodness and might just be the future of Polish farming. The once humble blueberry is quickly becoming a cash crop as farmers gear up to meet soaring demand for the so-called 'superfood'.

Four years ago a clutch of almost breathlessly enthusiastic health studies revealed that the fruit was packed with so much goodness and vitamins that blueberries achieved almost mythic status among foodies and nutritionists. Once seen as little more than a perfunctory pie filling, the berry has become Europe's most fashionable fruit.

Jerzy Wilczewski set up his own specialist horticultural farm after his graduation from Warsaw Agricultural University in 1979.

Among 40 kinds of fruit and vegetables, blueberries came first in terms of the content of antioxidants, i.e. substances that neutralise free radicals. The second spot was taken by grape juice, whose capacity was 2/3 that of antioxidant potential found for blueberries.

They were followed by strawberries, kale, and

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BLUEBERRIES ARE RICH IN ANTIOXIDANTS spinach. Furthermore, it was demonstrated that the equal amount of blueberries contains five times the antioxidants of pea, carrots, apples, marrow, or broccoli.

The group of substances that make blueberries a valuable addition to our diet are phytyoestrogens (i.e. plant hormones). Among the plants of the heather family, cranberries are the richest in phytochemical content (five times more than blueberries and bilberries), followed by cowberries (three times).

JANUARY-MARCH 2013

WOP DUBAI 2013

WORLD OF PERISHABLES

WOP

DUBAI

UAE

2013

INTERNATIONAL PERISHABLES EXPO MIDDLE EAST

Connecting

Fresh Business Connecting Fresh Produce

17-19 | 2013 NOVEMBER

DUBAI WORLD TRADE CENTRE

WWW.WOP-DUBAI.COM

An event organized by:

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agason Group (BME) is one of the most trusted names in the FMCG Distribution in the region over the past decade. Forming the core of Bagason Group are 5 companies/ divisions further split into Strategic Business Units. The group is headed by Rajendra Herwani, experienced in FMCG industries for more than 25 years in Middle East and specialized in Beverages industry. He has a few established FMCG brands to his credit.

Bagason Group has 4 business divisions 1) FMCG Distribution Division — BAGASON MIDDLE EAST GENERAL TRADING LLCAlquoz, Dubai This Division is dedicated to bringing the finest quality, Innovative & Healthy Food & Beverage products to the Middle East, Africa & Indian Market. This operation was established with a few brands in 2007 and now they are the exclusive distributor for 18 well known brands in UAE, GCC countries, India, Africa.

Bagason also has plans to launch world's best brand in GULFOOD for the Middle East market.

This division caters to the Local Market through its own distribution channel and warehousing space of about 30,000 sqft, 8 delivery trucks, 15 Vans. It caters to more than 3000 A, B, C & D class retail outlets, wholesale market, Gas stations, ship chandlers, Institution & Various industries by its efficient & aggressive 35 sales & marketing professionals.

The Division is also looking for potential distributor in GCC & Gulf countries for their selected brands.

2) Retail Division — SM Retail chain of Super market Bagason group entered the retail Supermarket business in 2011 and same year they took over 2 following supermarkets in Dubai.

J SM QUEZON SUPER MARKET LLC J SM LAGUNA SUPERMARKET LLC J SM MANILA SUPER MARKET — Opening soon The division is headed by Mr. Suraj Raj with a vision of bringing the widest and the finest variety of the Filipino Groceries to the UAE. This Division imports 60% of their Filipino products directly from Philippines for the store to provide the wide & exclusive range for their customers.

In the near future, SM Supermarkets have

FOOD BUSINESS GULF & MIDDLE EAST

DEDICATED TO BRING INNOVATIVE, FINEST QUALITY, HEALTHY FOOD AND BEVERAGES TO THE MIDDLE EAST

Rajendra Herwani

planned to open 5 more retail supermarkets in next 2 years in the U.A.E. 3) Export Division — BAGASON MIDDLE EAST GENERAL TRADING LLC- AL Ras, Deira, Dubai Bagason started export division by opening a showroom in AL Ras Area, Dubai (one of the biggest Food & beverage export market in Arab countries). The division headed by Mr.Vinod Harwani and exports range of branded & well known food & beverages to Africa, South East Asian and some Arab countries.

4) B-INNOVATIVE (Commercial Refrigeration Division) This division is authorized distributor for the well known commercial refrigeration brand from Poland and Korea. The division is focusing on innovative product range and also offers innovative displays & events material to FMCG companies.

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affita System S.p.A. was incorporated in 2004, thanks to a group of businessmen who came together by the passion for coffee. The company established itself in the production and sales of coffee capsules, with immediate success in the single serving coffee market segment. The brand Caffitaly System is an innovative capsule packaging system covered by international patents which keeps the taste and aroma of coffee unaltered from the milling to the espresso.

Caffita System's Mission is establish the combined semi-open-system in the espresso coffee capsules segment. This system offers its partners the chance to join the production process at any step: an opportunity given to leaders who want to approach this segment through the choice of the best quality in terms of product and service.

Caffita System’s aim is to develop partnership with international roaster companies in order to build, extend and steady the system anywhere in the world, to satisfy the market needs of Home, OCS and HO.RE.CA. The company is currently operating with two modern production plants.

The first plant was been built in Gaggio Montano in 2004 and expanded year by year till becoming the headquarters of the company, as well as production and logistic site.

In 2010 the company opened up a second plant dedicated to production in Rozzano, one of the most industrial areas near Milan.

The Combined System: Years of research and development gave birth to the Caffitaly System: a combined system, consisting of machines and capsules, whose components are protected by international patents. In order to guarantee a unique and reliable system to the company and its partners, providing the necessary tools to achieve the success in

FOOD BUSINESS GULF & MIDDLE EAST

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THE TASTE AND AROMA OF COFFEE UNALTERED respective markets.

The capsule structure: Each Caffitaly System capsule contains the perfect amount of coffee in order to keep the taste and aroma of all blends and employ the technology of the system in the best way: 8 grams of ground coffee.

The top film and the capsule body are made up by multilayer materials: in order to keep the capsule sealed and maintain the coffee inside protected against the atmospheric conditions, with an unaltered aroma.

The upper filter allows an optimal and homogeneous distribution of the water on ground coffee, the lower filter ensures the right pressure of the system in order to guarantee the maximum performance of the extraction process.

JANUARY-MARCH 2013

A P ERF E CT CO F F E E IN A V ERY SI M PLE WAY AND MORE...

IN T RO D U C I NG OUR E XCEL L EN T SYS TEM

A dv an c e d t e c h n o l og y a n d appe ali n g d e s i g n f o r t h e mac h i n e s

E xc l u s i v e d u a l filter capsules

Best w or l dw ide par tn er s

BLACK COFFEE ESPRESSO

CHAMOMILE

TEA

CAPPUCCINO

HEADQUARTERS: Caffita System S.p.A. Via Panigali, 38 40041 Gaggio Montano (BO) - Italy Phone: +39053438911 - Fax: +39053438962 E-mail: info@caffita.com - Web: www.caffitaly.com

Distributors: KUWAIT: L’Espace International Co. W.L.L. Shop No. 4 & 5, building No. 139 & 140 00000 Besides Centerpoint, Shuwaikh

DUBAI: Moka General Trading L.L.C. Office no’s 237 to 242, 2nd floor, Entrance: Block “a”, Matloob Building, Sheikh Zayed Road, Dubai United Arab Emirates Tel. No. +971 (04) 379.05.12 Uae Toll Free: 800-Moka (6652) Fax no. +971 (04) 379.05.13

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Food Business Magazine Editor Mathews Mathew (right) with Consul General of Canada-Dubai Ross Miller, during the event.

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he Consulate General of Canada - Dubai hosted some 200 chefs, retail grocers, distributors and food manufacturers at an event held at the Emirates Towers. This exclusive event featured the best in Canadian cuisine using Canadian ingredients presently available in Dubai. One standout of the evening was the maple dessert station that was prepared in order to highlight the unique flavor profile and versatility of maple using 100% pure syrup, sugar and chunks.

Citadelle is the world's leader in maple syrup production and is the world's largest exporter of 100% pure maple syrup. They are the largest Maple Cooperative in Canada and collect sap from over 7 million maple trees from across the country. Their maple syrup is 100% natural, pure and completely unrefined, retaining the sap's vitamins and nutrients.

Not Just For Your Pancakes Aside from smothering pancakes and waffles in this delicious brown syrup, maple syrup is a very versatile and organic sweetener. You can add it to yogurt, labneh, or oatmeal, but you can also use it in dressings for salads or as marinade for fish and chicken dishes.

A Healthy Choice This natural sweetener features over 54 antioxidants that can help delay or prevent diseases such as cancer or diabetes. In addition, maple syrup features high levels of zinc and manganese, keeping the heart healthy

FOOD BUSINESS GULF & MIDDLE EAST

CITADELLE MAPLE SHOWCASED AT “AN EVENING OF CANADIAN FOOD TASTING� and boosting the immune system.

It is not surprising that an increasing number of health-conscious consumers bypass white and brown sugar and honey in the grocery store in favor of pure maple syrup for health benefits in their diet. Did you know that pure maple syrup has the same beneficial classes of antioxidant compounds found in berries, tomatoes, tea, red wine, whole wheat and flax seed? The sheer quantity and variety of identified compounds with documented health benefits qualifies maple syrup as the next champion food.

JANUARY-MARCH 2013

A R G E N T I N A

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s part of a strategy aimed at attracting investment, as well as creating and strengthening trade links with emerging and highly dynamic economies, Argentina's Ministry of Economy and Finance and Ministry of Foreign Affairs and Worship jointly organized a trade and investment mission to the United Arab Emirates.

The trade mission took place in January at the Grand Hyatt Hotel Dubai. More than 200 Argentine businessmen participated in business meetings with counterparts from the Emirates with the objective of creating trade links in multiple sectors including food, agribusiness, beverages, dairy products, animal feeds etc. Participating Argentine companies displayed samples of their high-quality products during the event.

Internationally recognized for its production capacity and high-quality food products, Argentina is an agro-industrial powerhouse.

With some of the highest crop yields in the world, the country is one of the world's leading food producers.

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ARGENTINEAN TRADE AND INVESTMENT MISSION TO THE UNITED ARAB EMIRATES Furthermore, with exports in excess of US$ 25 billion in 2011, Argentina holds the title as one of the world's main exporters of oils, cereals, meat, fruit, honey among other products. Major advances in biotechnological developments specifically targeted at the national food industry have continued to enhance the sector's growth prospects throughout the country.

FOOD BUSINESS GULF & MIDDLE EAST

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Ramez Abu Lebbeh

l Nejmah Sweets is one of the leading companies in Jordan producing Arabic sweets and Italian ice-creams. “Our experience in producing Arabic sweets began in 1945. In seventies, expansion of Al Nejmah Sweets started with Hajj Ramadan Abu Lebbeh who established a biscuit-ice cream factory under the name Al Najmah. With an experience derived from his ancestors. Al Najmah focused more on the domestic market and later started exporting to Arabian Gulf�, says, Ramez Abu Lebbeh, company's General Manger.

The sparkle for Al Nejmah Sweets was in the nineties after Al Haj Sons entered in the company and worked on developing the factory; technically and technologically. Such development was intended to escorting the most recent technology in that field of business.

In 1992, the first sweets independent factory was opened after being separated from Marqa Branch.

In 1995, the pre-last expansion in Marqa Branch was witnessed, while in 1996 Gusti Branch for Italian Ice cream was opened in Al Rabiah - Amman - Jordan. Currently, more than 100 type of Ice Cream are produced from the Italian national raw materials of best quality. Such production placed Gusti as the one of the main suppliers of Ice Cream to Restaurants & hotels inside and outside Jordan.

In 2000, a central Factory has been established producing Al Nejmah Sweets, and supplying its branches with all sweets and raw materials. Also Al Nejmah branch was opened in yajooz - Al Zarka, and in 2003, Al Bayader branch was also opened, while Nazal and Tabrbour Branches were opened in 2010.

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ARABIC SWEETS: A TOP NAME IN JORDAN Recently, and in 2012, our eight branch was opened in Al medina Al Monawarh Str., Amman Therefore, we can say that Al Nejmah Sweets occupies the first place in the Jordanian market as to sweets and Ice Cream, and is considered the sole producer in terms of sweets and Ice Cream best taste.

Al Nejmah Sweets is still escorting the development and creation in Easter Sweets industry of all types, we seek to add new lines in that scope of business; i.e. new flavors, created methods for distinguished and single- hand taste.

Al Nejmah Sweets are exporting sweets to USA, Europe, Gulf states, which contribute in bringing Al Nejmah Sweets as one of the first sweets producer in the world who depend on high quality and competitiveness in sweets production scope of business.

Our modern supplies and equipments grant us the ability to produce pool of Arab and Eastern sweets, Italian Ice Cream and Ice Cream Biscuits.

All of you are most welcome to visit our booth at Gulfood Hall No: 7: Stand no: F7-35. Web:www.alnejmahsweets.com

Sweets Sw weets P.O Box: 330118 North marka11134 Abu Al Kaseem Al Shabee St. Building no.:6 Amman - Jordon Tel: +962 6 4892474 Fax: +962 6 4871056 E-Mail: info@alnejmahsweets.com Web: www.alnejmahsweets.com

FOOD BUSINESS GULF & MIDDLE EAST

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rance has historically been an important producer of agricultural products. Large tracts of fertile land, the application of modern technology, and EU subsidies have combined to make France the leading agricultural producer and exporter in Europe (representing alone 20% of the EU's agricultural production and the world's third biggest exporter of agricultural products.

Wheat, poultry, dairy, beef as well as an internationally recognized processed foods are the primary French agricultural exports. The French market for food products is mature, sophisticated and well served by suppliers from around the world.

By the year 2014, the retail sales in the packaged food market in France is expected to reach US$86.1 billion, a growth rate of 3.2%, or US$2.7 billion. Forecast high growth

FOOD BUSINESS GULF & MIDDLE EAST

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FOOD MARKET IN FRANCE IS EXPECTED TO GROW products are forecast as nearly identical to the historic categories.

Overall sales in the French hotel, restaurant and institution (HRI) food service sector have shown steady growth over the past five years.

Recently, the demand for meals prepared outside the home had been on the rise, attributable to changing lifestyles, including the higher number of women working outside the home.

In France, what we call “short-circuit retail"food retail with few stages between producers and consumers-attracts more and more consumers who want to eat high-quality food.

Usually, farmers use short-circuit retail in conjunction with other methods of selling food products.

Selling through short-circuit retail enables farmers to increase their profit margins, to reduce transportation costs. It also creates jobs in rural areas; indeed, producers who sell their products through short-circuit retail are employing twice as many workers as conventional farmers. Usually, farmers use short-circuits retail in conjunction with other methods of selling food products. Selling through short-circuit retail also establishes a closer relationship between producers and consumers, which is one of the goals of the French National Program for Food.

In this framework, the French government launched an action plan in June 2009 to support this new sales method.

Various websites are available to help consumers buy local or regional food through short-circuit retails. Farmers can sign in and sell their products on line or just be indexed on this website. It is a first step to a healthier and more sustainable way to supply food!

JANUARY-MARCH 2013

C H I L E

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strap of land along South America's southwest coast, Chile is a nation of impassable mountain peaks, humid coastal woodlands and a fertile central river valley that produces abundant fruits and vegetables. Santiago sits at the northern end of this agricultural cropland. Climate overall is comfortable and mild, but temperature extremes exist based on elevation and latitude. Some major agriculture products of Chile includes grapes, apples, pears, onions, wheat, corn, oats, peaches, garlic, asparagus, beans, beef, poultry, wool, fish and timber.

Chiles principal growing region and agricultural heartland is the Central Valley delimited by the Chilean Coast Range in the west, the Andes in the east Aconcagua River by the north and Bio-B-o River by the south. In the northern half of Chile cultivation is highly dependent on irrigation. South of the Central Valley cultivation is gradually replaced by aquaculture, silviculture, sheep and cattle farming.

Agriculture is practised in Chile since preHispanic times when indigenous Mapuches, Aymaras and Atacamenos raised llama and alpaca livestock and cultivated beans, maize, potato and quinoa. With the arrival of the Spaniards around 1550 European plants and animals such as grapes, wheat, horses and cattle were introduced to Chile. Due to the geographical isolation of Chile and the commerce limitations imposed by the Spanish crown few new species were introduced to colonial Chile after its conquest. Nearly all of Chile's exports and imports went by Lima in Peru, which was a rich colony with little need of commerce with Chile.

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CHILE PRODUCES ABUNDANT FRUITS AND VEGETABLES Fruit Production Chile's major fruit production comprises grapes, apples, plums, peaches and nectarines, kiwi and pears. Recently, Chile produced over 2.3 million metric tons of grapes. Citrus trees produce lemons, limes and oranges across the mildest parts of Chile where winter frosts never or rarely occur. The FAO data lumps the more tropical lemon and limes together in data revealing 180,000 metric tons were harvested and 155,000 metric tons of subtropical oranges were produced that year.

Vegetable Production Root vegetables of note produced in Chile include potatoes, sugar beets and onions.

Sugar beets supply crystalized sugar, an alternative to sugarcane. Tomatoes are the largest non-root vegetable crop, yielding nearly 1.3 million metric tons in 2007. Corn (maize) comes in second with an estimated 1.1 million metric tons. Interestingly, pumpkins, squashes and other cucurbits comprised 110,000 metric tons of crops for the nation in that same year.

Cucurbits is an all-encompassing term for melons, cucumbers, etc.

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or the ninth consecutive year, the Spanish Exporting Manufacturers Association for the Hospitality Industry (AFEHC) is coordinating the participation of the Spanish group of manufacturers of equipment for the hospitality and catering industry at the Gulfood show. The food and hospitality show will be held from 25 to 28 February 2013 at the Dubai International Convention and Exhibition Centre (Dubai, United Arab Emirates).

This participation forms part of the 2013 Industry Plan for Foreign Promotion of Hospitality and Catering Equipment Manufacturers designed by ICEX Spain Trade and Investment and AFEHC. The Spanish group travelling to the show under the umbrella brand “Horeca Equipment from Spain� will be made up of 25 companies, 19% more than in 2012.

Araven, Distform, FM Oven, Frucosol, Lacor, Zumex, Zummo and Zumoval will exhibit their products in Hall 2, while Asber, Braher, Caff, Comersa, Coreco, Docriluc, Fagor Industrial, Fricosmos, Girbau, Infrico, ITV-Ice Makers, Jemi, Luis Capdevila, Nikrom, Repagas, Salva and Sammic will be located in Zabeel Hall.

Backed by their own brand that stands for state-of-the-art technology, cutting-edge design and top quality, the Spanish manufacturers exhibiting at Gulfood 2013 will present their latest equipment solutions to facilitate and optimize the work of horeca professionals. Visitors to the show will find environmentally friendly equipment that uses less energy and water and saves time,

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MORE SPANISH MANUFACTURERS OF HORECA EQUIPMENT AT GULFOOD 2013 thanks to the high level of performance, and that is furthermore easy to use, maintain and clean. Also highlighted will be modular equipment that allows for endless combinations as well as customization to meet each client's needs.

AFEHC will also have its own stand at Gulfood 2013 (Hall 2, Stand B2-38) and has published a brochure to promote the Spanish equipment manufacturers exhibiting at the trade show.

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AL ZAHRA STREET, OPP. DAMAS BLDG. (BURJ 2000), AL MUSALLA, SHARJAH, U.A.E. T E L : 0 6 5 6 1 5 0 0 1 / 5 6 3 1 4 6 1 , FA X : 0 6 5 6 1 3 7 0 1