Food business magazine april june 2012

APRIL-JUNE 2012

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Editor Matt Mathews Associate Editors Jessie Jorge Andrew Thomas Sub Editor Megha Marie Matt Graphic Designer Aleena Susan John

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Sales Manager Paul Thomas Production Manager Abdul Shareef Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan Dr. Terry Mabbett

NEWS

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Executive Chef Talal Yussef Radisson Blue Resort, Sharjah

EUROFRUIT CONGRESS 2012

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Head Office

GULFOOD REPORT

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

FHA SINGAPORE REPORT

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THE HOTEL SHOW PREVIEW

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HOTEL & CATERING

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DISH WASHERS

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SPANISH SAFFRON EXPORTS

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SPANISH FOOD UPDATE

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GERMAN UPDATE

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FRESH PRODUCE

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Cover Photo Courtesy

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.

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

Printed & published by Matt MediaŠ Intl. Ltd.(U.K.) 2012

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Halal Food Middle East aims to present regional market to international players Aiming to tap into the US$ 2.77 trillion international Halal food industry, Expo Centre Sharjah launched its new trade fair at the global hub of Halal food trade — Malaysia.

The inaugural Halal Food Middle East will be held at Expo Centre Sharjah, United Arab Emirates from December 10 to 12, 2012.

The show was launched at 8th Malaysia International Halal Showcase (MIHAS) 2012 on April 4 in Kuala Lumpur by Mr. Saeed Obaid Al Jarwan, Second Vice-Chairman of Sharjah Chamber of Commerce & Industry (SCCI), and Mr. Saif Mohammed Al Midfa, Director General of Expo Centre Sharjah.

The Sharjah team was also expected to meet the Malaysian International Trade and Industry Minister, Datuk Seri Mustapa Mohamed, to discuss trade ties as well as share expertise for the show.

The Middle East Halal market holds high potential for Malaysian food exporters. Nearly one-third of the 1.6 billion global Muslim population lives in the Middle East and North Africa, prompting the global Halal food industry to look at the region earnestly to capture a major slice of the market share.

Besides, the Halal Food Middle East can play the role of a key facilitator of trade between Malaysia and the Gulf region, since the Malaysian International Trade and Industry has already identified GCC states as an important target to boost the country's Halal product exports.

“Expo Centre Sharjah has wisely chosen the MIHAS to launch Halal Food Middle East to garner international attention for the show, what with MIHAS having more than 500 exhibitors from over 25 countries and 600 exhibition booths“, said Mr. Jarwan, at a press conference to launch the show.

“We have a market that is yet to be fully tapped. The Muslim population in our part of the world is younger and growing faster, at a rate of 1.8% per year, and GDPs of most Muslim countries are expanding rapidly than in the West. For example, Qatar, which has a per capita income of more than US$ 88,000, was recently ranked as the richest country in the world by Forbes magazine. The UAE came sixth with a per capita income of US$ 47,500”, Mr. Jarwan said.

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Besides, generating increased demand for food is the rise in tourist arrivals in the region, with the UAE figures alone expected to touch 9 million, a 9 per cent increase over last year.

Though the GCC countries are amongst the world's richest in terms of oil and gas reserves and per capita wealth, when it comes to food sufficiency, the region needs to import almost 80 per cent of its requirements. According to latest statistics, the annual food import for GCC is set to grow from US$25.8 billion in 2010 to US$ 53 billion in 2020.

“These statistics and market indicators provide enough insights into the huge potential of our region. There are plenty of opportunities up for grabs and Halal Food Middle East will help Malaysian and global exporters find a firm foothold in the region”, said Mr. Saif Mohammed Al Midfa.

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Al Ain Dairy wins big at the prestigious UAE Product of the Year Awards Al Ain Dairy continues its award winning streak with further coveted awards, picking up no less than 3 top awards for its innovative brands Rose Milk, Lemon Mint and Mango Passion Morning Drink brands, at the UAE Product of the Year Awards, in Dubai.

Product of the Year is a prestigious award designed to distinguish and reward innovation in the FMCG sector through an independent consumer survey. In order to make it through to the consumer survey Al Ain Dairy was first selected in a stringent ethical process from a number of competing brands via jury panel who identified variety Al Ain Dairy's products for its innovation, design and function. Product of the Year is celebrating products that were new to market in the last 18 months and Rose Milk, Lemon Mint and Mango Passion Morning Drink were winning brands chosen by consumers in a stringent face to face consumer survey conducted by TNS. Commenting on the company's continued success and its latest award recognition at the UAE Product of the Year, Shashi Menon Chief Operating Officer at Al Ain Dairy said “We are absolutely thrilled and delighted to be recipient of these awards. For the company to be recognized in this way is testament to the dedication and care we take in producing the best quality products on the market. One of our top priorities has always been to bring new and innovative product to the market and for us to be recognized for quality as well as innovation is a fitting tribute to Al Ain Dairy. Sales have grown steadily and demand is high which tells us that we have a strong brand. But to win this award is especially pleasing because it Al Ain Dairy was voted for in volumes as the favorite by consumers beating off all local and regional competitor brands.”

Lemon Mint a refreshing drink that can be enjoyed all year round is definitely one of the top selling SKU's in the Al Ain Dairy product portfolio. Rose Milk whilst much more of an acquired taste has risen in popularity across all demographics with sales demand increasing steadily. Al Ain Morning Drink, innovative drinking yoghurt that comes in a variety of FOOD BUSINESS GULF & MIDDLE EAST

nutritious flavors has become a big hit with commuters in the Emirates since its inception.

The last 30 years has seen Al Ain Dairy grow steadily to become the largest dairy and juice producer in the Emirates with the company witnessing record levels of production that has prompted an aggressive expansion plan. Consumer satisfaction has been very high with the company reporting a 20% increase in sales on last year. Much of their success is due in large part to their consistent high quality production standards and efficiency in its cold chain management. Al Ain Dairy strives to maintain extensive research and development with product innovation at the heart of the future plan.

Al Ain Dairy has long been regarded for the integrity of its brand and production, and in recent months has seen an increase in consumer demand leading to many new product launches. Recently it launched Mango Passion complimenting a unique range of nutritious “Morning Drinks” which was highly commended by the Gulfood 2012 awards judging panel. Al Ain Dairy will continue the trend of further new product with a complete range of new camel milk flavors under the “Camelait” brand name which they will launch to market very soon.

New range of “vitamin waters” from Arab Beverages Arab Beverages has been filling stand up Aluminium pouches for 28 years. We are all very familiar with the looks of the Aluminium stand up pouch. Arab beverages have introduced a novelty by launching its NEW range of “vitamin waters”; Recharge and Rehydrate in a Transparent, BPA Free, Shelf stable pouch, a mile stone in marketing and pouch technology. It is the first time that a product can be kept fresh over a long period of time in a transparent pouch. This is all thanks to the revolutionary new and also BPA (Bisphenol A) free films that give the pouch the oxygen barrier to keep products fresh for long periods. This is a global first that this has succeeded.

Taking advantage of the recent trend in functional beverages, “Rehydrate” is your electrolyte replenisher with the taste of Grapefruit and Lime, what sport and blistering heat takes out, we put right back in and then some more. “Recharge” is your daily vitamins, APRIL-JUNE 2012

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with a taste of Blueberry and Raspberry will put the zing back in when you are drained by mid day, especially after an active night.

Nils El Accad, CEO, Arab Beverages says “ It takes time, patience and money to develop such a revolutionary product in line with latest trends, designed attractively but also addressing the issues we face in today's society. ” We all know how important it is to be hydrated to maximize our bodies ability to function at our best, but what we are not so good at is knowing best what to drink without diluting our vitamins and minerals with consuming too much water or loading our blood sugars through consuming juices and fizzy drinks. Recharge and Rehydrate provide an excellent balance of the two with having the inclusion of vital electrolytes, no cane sugar or artificial ingredients added and sweetened only with fructose which is fruit sugar which is very important for diabetics.

Recharge and Rehydrate have been designed for athletes and for health conscious people a like who are looking to recharge and rehydrate in the most effective way without consuming heavy doses of refined cane sugar reducing the rate of water absorption therefore which inhibiting our cells ability to rehydrate quickly. Both Recharge and Rehydrate have a low sweetness of below 7 brix (a measure of total sweetness), versus the normal in beverages in the gulf of about 13 to 14 brix.

Nils El Accad, CEO, Arab Beverages says, “The UAE consumer is becoming more aware for the need of physically exercise and the importance of being hydrated in a world of air conditioning and almost all year round heat.

Recharge and Rehydrate are therefore ideal for naturally combating the effects of indoor and outdoor climates in the region, and optimizing athlete's physical performance.”

Online knowledge resource shares objective insights for outperforming bakery DuPont Nutrition & Health, which includes the food ingredients of the Danisco company acquired by DuPont in 2011, has generated a new voice for the bakery industry with the launch of a targeted online knowledge resource. Bakery Performance shares the latest hands-on knowledge relevant to the bakery FOOD BUSINESS GULF & MIDDLE EAST

market in Europe and the Middle East.

By steering the platform purposefully away from product promotion, the DuPont editorial team has created an online tool focused entirely on the bakery industry's practical challenges in meeting today's trends.

The initial focus of the knowledge resource is pastry. In a series of articles, specialists from the DuPont bakery application centre provide processing tips, ingredient insights and updates on problem-solving solutions that are currently being tested.

Five editions of Bakery Performance are planned for 2012, each one dedicated to a specific driver of bakery market growth.

“Our intention has been to create a knowledge tool that improver houses and industrial bakers will recognise as a source of valuable, objective advice about how to outperform on the bakery market,” said Anne Hoest Stenbaek, industry marketing manager, DuPont Nutrition & Health. “Providing industry insights, application knowledge and recipe ideas, Bakery Performance is intended to help industrial bakers maintain their competitive edge.”

DuPont has a well-established philosophy for sharing knowledge outside company walls.

Bakery Performance extends the reach of the company's application specialists even further.

D.D. Williamson launches improved oil-dispersible caramel color D.D. Williamson has developed a new, improved oil-dispersible caramel color using its proprietary emulsion technology. In addition to a 25% increase in color intensity compared to its previous blend version, the new product demonstrates improved solubility in food and beverage systems containing lipids. Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes, and ready meals. Food manufacturers may label it “caramel color” on the ingredient statement.

“This liquid formulates easily into new applications for caramel color due to improved dispersibility,” said Jennifer Brown, Application Scientist. “Traditional caramel color is one of the most water soluble ingredients in food systems. So this development is a functional breakthrough within the brown spectrum,” she added.

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Award-winning water specialist to speak at World Potato Congress 2012 Dr Colin Chartres, director-general of International Water Management Institute, based in Colombo, Sri Lanka, is to speak at World Potato Congress 2012 (WPC2012).

The water management specialist, whose Institute has just won the 2012 Stockholm Water Prize, the world's most prestigious prize for outstanding achievements in water related research activities, will be speaking about new modelling results related to global water scarcity and food security which will have implications for future potato production.

Over 400 delegates have already booked their place at WPC2012, the event is looking to be a big hit with all sectors of the potato industry.

Potato Council head of R&D, Dr Mike Storey says: “We are delighted to have so many top-class international researchers to speak at the Congress. Dr Chartres has a wealth of experience in water resource management and it is a great opportunity to increase our knowledge on efficient water use.”

IWMI won the 2012 Stockholm Water Prize for research in agricultural water management, food security enhancement, environmental health protection and alleviation of poverty in developing countries. IWMI has been researching and promoting policies and techniques to help farmers become more water efficient and to implement solutions that enable agriculture to maintain yields with limited water resources.

“Other workshops will be given by specialists such as Kevin Clayton-Greene of Ausveg, Herman Verveld of Retail Fresh, HZPC and Nora Olsen of the University of Idaho,” continues Dr Storey. “This unique occasion will offer practical information to the whole potato supply chain from growers, processors and wholesalers to supermarket buyers. There will be something for everyone at WPC2012.

“Bookings for the congress are selling fast — and industry tours are proving particularly popular. I strongly encourage everyone who has not already booked their place to do so in the next few days to avoid disappointment.”

Fashionable fresh quality Sicilian coffee Coffee is all about culture; it is about life and your way of living it. The Sicilian coffee makers of Moak are brewing the black golden liquid since 1967. They are experts in high quality products; opting for single roasted beans. This means working each type of seed so as to create mixtures where each component is roasted in full compliance with its organoleptic qualities in order to get a balanced coffee in its body, flavor and acidity. Raw materials are imported directly from South America, Asia and Africa, and worked with a completely automated process and also electronically monitored at every stage. The Moak beans are in the European top 15.

Caffe Moak recently launched a new blend of high quality, obtained with the best qualities of Arabic coffee which targets a very high-end market. This blend has the ambition to become APRIL-JUNE 2012

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the ambassador of Moak's philosophy, which is a precise combination of quality and image: an excellent coffee presented in a refined way.

Beside their famous flavors such as Arabica, Morbida, Dolce Aroma, Gusto Bar, they also develop Decaffine, biological and Trade Fair Coffee.

The company is spread some factories in Italy and exports to about 45 countries worldwide and it is expanding very fast, opting for distributors and direct sales.

Collaborations with Sbarro, Hard Rock Caffe and Domino's Pizza show their potential and fast growth prognoses worldwide with an introduction in UAE. With high volumes and perfect marketing tools, the company is not only targeting the hospitality industry but also the retail trade. The coffee brand has developed a solid franchise system.

Caffe Moak would not be Italian if it would not have an impeccable style and fashionable flair. The look and feel of the 'Albar' coffee bar concepts is contemporary elegant. The design is minimalistic trendy with a touch of red Italian passion.

As true Italian craftsmen, Caffe Moak has developed innovative coffee machines in its factories. 'Frog' is the compact slender stylish expresso machine for home use. Revolutionary is the introduction of the 'Coppia'; the new concept machine which produces traditional Italian expresso as well as American Coffee at the same time, thanks to separate units.

Moak will soon be launching special new products with a specific flair for the UAE market. In the near future, Moaks will also organize fashion events in the region.

Trials show 9% drop in supermarket returns Trials on an absorbent pad made by innovative packaging company Sirane have shown asubstantial 9% drop in vac-packed meat being returned by consumers.

Returns are a significant issue for vacuumpacked meats such as beef, poultry and lamb as unpleasant odours can cause customers to wrongly think food is off.

However, tests on Dri-Fresh® Fresh-Hold™ show the product has alleviated the problem.

The odour-absorbent pads absorb vapours and odours — even when saturated in blood and juices — making the product much more attractive to the consumer.

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Simon Balderson, Sirane's managing director, said: “Although vacuum packaging is an effective way to provide shelf life at low cost, the odour released from the pack when it is opened has proven to be a major obstacle to its acceptance in the market.

“The odour, known as 'confinement odour', is sometimes compared to that of sour milk or cheese. On occasions, particularly for meat with higher pH, the odour can be sulphurous.

“Confinement odour is caused by natural bacterial activity in the pack and it disperses fairly quickly after the pack is opened.

“Although the odour does not indicate that the meat is unsuitable for consumption, consumers are understandably alarmed and often return the product to the retailer.

“The SiraneDri-Fresh® Fresh-Hold™OA active absorbent pad removes the volatiles responsible for confinement odour from the package atmosphere.”

Trials will continue on the pads in order to help improve the product further still.

Jeremy Haydn-Davies, sales director for food packaging, said: “Across the industry it is estimated 8% of all vac-packed meat is returned to the store. However, pre-Christmas trials with major retailers and a large meat packer showed a 9% reduction on this figure.

“We think a product that reduces returns by such a high rate will be hugely popular with retailers and suppliers alike, as the industry loses a lot of money annually.

“Dri-Fresh® Fresh-Hold™ could also be used in seafood, where there are similar issues.”

The Dri-Fresh® Fresh-Hold™ products are also ideal for MAP and skin packaging and are manufactured under BRC and ISO9001 conditions at Sirane's Telford premises.

Dri-Fresh® Fresh-Hold™ products are also available for wet cheeses and for fruits.

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iba offers confectioners a full and comprehensive range It's more than just the daily quest to finding the best taste: confectioners are masters in the art of indulging, seducing and captivating - and their creativity is in demand again and again every day. The variety of products ranges from gateaux and confectionary to ice cream and seasonal delicacies.

This range of treats is complemented by an assortment of chocolate bars as well as sweet, creamy or alcoholic chocolates and truffles. The wide range of products being shown at iba is as varied as the confectioner's repertoire.

Confectioners will find that the international trade show not only offers raw materials, fillings, icings and frozen intermediate products. Its portfolio is complemented by other products that are of importance to the confectioner's day to day business: this includes shop fitting, refrigeration and cooling systems, machinery, coffee shop installations and roasting and making coffee. All in all there will be twelve exhibition halls with more than 1000 companies to welcome expert confectioners and bakers.

“Confectioners are versatile culinary masters. Their repertoire encompasses far more than just gateaux and confectionary. This is why in our job it's important to keep up to date about innovations. Only by doing so can we continue to provide our customers with products of the highest quality that have been elaborately prepared and which are exquisite to indulge in. This is why iba is so important for confectioners”, says Gerhard Schenk, President of the Association of German Confectioners (Deutscher Konditorenbund (DKB)). “After all, the trade show has been given top marks for diversity, comprehensiveness and breadth of what's on offer. Not to mention that we only get this unique opportunity once every three years of meeting service providers, retailers and specialists from within the confectionary and baking industry trade and of exchanging views in person.”

Halls A3, A4 and B3 at this year's iba will provide everything that owners of confectionary-cafés need in order to continue to offer culinary delights to customers. President Schenk is convinced that iba is taking place at exactly the right time: “The generational change within numerous confectionaries and cafés has brought a new zeitgeist. And with it the willingness to invest is also increasing again, which is why I'm sure that the innovations in the confectionary trade will be of great interest.”

Aside from the product range that can be expected at the trade show, Gerhard Schenk is particularly looking forward to the numerous highlights provided by the show's supplementary programme. The Association of German Confectioners, for instance, will be hosting a gateaux gala at its stand in hall B3 (stand 224) under the motto “gateaux trends 2012”, at which trainees in their 2nd or 3rd year of training will be invited to create different gateaux made from chocolate, fruit or marzipan.

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UAE, fast-food restaurant sales to sustain 5 per cent CAGR from 2010 to 2014 Alternative Dining Experience Restaurants Management L.L.C., a leader in alternative and innovative dining concepts, has announced that it has started exploratory talks with several GCC entrepreneurs and investors to open new outlets of Dukkan Falafel in different cities across the region, during its participation at Gulfood 2012 in Dubai. Alternative Dining further revealed that it is pursuing an aggressive expansion drive in the GCC to take advantage of the robust growth forecast of the region's fast-food restaurant industry, with the UAE and Saudi markets alone expected to sustain a 5 per cent compound annual growth rate (CAGR) in sales from 2010 to 2014.

Rami Wardeh, CEO and Co-Founder of Alternative Dining, said: “Dukkan Falafel continues to attract new investors because of its unique business model and innovative fast-food dining concept. Moreover, Dukkan Falafel has gained a loyal and fast-growing customer base propelled by the company's commitment to use the best-quality ingredients. These key attributes, combined with the excellent growth forecast of the GCC's restaurant industry, has certainly opened more exciting possibilities that will sustain our growth plans in the GCC. In this regard, the Gulfood 2012 exhibition provides an ideal networking platform for Alternative Dining to reach out to more potential investors and strategic partners in the region.�

Alternative Dining established itself as a leader in introducing the unique Falafel fast

Rami Wardeh

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food franchise concept in the UAE with the launch of the Dukkan Falafel brand, which has been gaining ground as a favourite dining destination in the UAE. Dukkan Falafel has remained highly competitive in the fast food chain market with its wide selection of food choices that are prepared with the freshest and best-quality ingredients. The growing popularity of Dukkan Falafel has attracted new investors, particularly the middle and high-income group who are actively looking for high-potential investment schemes.

Alternative Dining Experience Restaurant Management L.L.C, established in 2009, operates, manages and franchises restaurants, and has ventured into the luxury segment of catering in the UAE. The company's strategy is to differentiate its restaurants by emphasizing consistently on high-quality food and service, serving generous portions at moderate prices in distinctly designed restaurants.

FruVeg Expo focuses on international fruit and vegetable industry Shanghai FruVeg Expo, organized by China Chamber of Commerce of Import & Export of Foodstuffs, Native produce and Animal Byproducts (CFNA in short), and Himu Fairs China, will be held from 15th to 17th , November, this year at Shanghai World Expo Exhibition and Convention Center. At present, all the preparatory work is proceeding in an orderly manner.

Fruit and Vegetable industry is full of vigor and vitality. As the most important component of import and export trade of Chinese agricultural products, the import and export volume of the Chinese agricultural processed fruits and vegetables reached 24.4 billion US dollars in 2011, with an increase by more than 20%. CFNA is the biggest trade organization in international trade of agricultural products. It is their urgent duty to build trade platforms, serve food industry, and promote trade development.

This year, 'insisting on import and export coordination development principle, and improving the balance of trade' is clearly pointed out again by Ministry of Commerce in Guiding Opinions on Accelerating the Shift of Development Mode of Foreign Trade. It is also said that 'China need to speed up the construction of trade platform; develop a series APRIL-JUNE 2012

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of national exhibitions, several professional market platforms with a certain size focused on both internal and international trade, and several improving import platform with strong features and optimized services. 'Holding Shanghai FruVeg Expo is to build such a trade platform which integrated with import & export and domestic & foreign trade for domestic and international enterprises in fruit and vegetable processing and trade area.

Middle East food service market generates over $31 billion in revenues annually International Conferences & Exhibitions (IC&E) has announced the launch of HOSTESS Middle East, the pioneering business-tobusiness event for technology, supply and solutions for the catering and hospitality industries. HOSTESS Middle East is primarily dedicated to food and beverage storage and services, which collectively account for 43 per cent of hospitality revenues in the Middle East.

Recent studies have shown that the Middle East food service market generates revenues in excess of USD 31 billion annually.

The inaugural edition of HOSTESS Middle East will run from October 30 to November 2, 2012, at the Meydan Grandstand and Convention Centre in Dubai. The UAE serves as one of the key markets of HOSTESS Middle East with over 12,600 stand-alone food service providers operating in the country.

HOSTESS Middle East 2012 will also be targeting thousands of hotels, restaurants and cafeterias operating in the UAE, including over 4,950 in Dubai, more than 3,000 in Abu Dhabi and 2,775 in Sharjah.

HOSTESS Middle East 2012 will also feature a series of workshops and presentations for HORECA (hotel, restaurant, cafe) investors focusing on key topics such as Creative Kitchens Bakery Design, Coffee & Fine Food Pairing, Menu Planning etc. There will also be exclusive showcases on cuttingedge, innovative kitchen technology as well as cooking demonstrations by reputed international chefs and baristas from all over the world.

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equipment and technologies because of the wide variety of food being processed and prepared on a daily basis by thousands of restaurants, cafes and hotels operating in these cities. This has accordingly influenced the increase in demand for new technologies, best practices and professional expertise in the food service industry. HOSTESS Middle East is a first-of-its-kind trade event that caters to a specific audience of buyers from the HORECA sector. Establishing a direct link between HORECA owners and renowned global suppliers, HOSTESS Middle East helps trade visitors easily filter through the maze of suppliers and identify the technologies, equipment and expertise that match their specific business needs.�

HOSTESS Middle East is dedicated to the

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food and beverage storage and service sector. The trade event will feature a wide range of products including baking equipment; barware and bar dispensing equipment; billing solutions; cafe, restaurant and bar furniture; catering equipment; cold storage and refrigeration equipment; cooking gadgets and aids; crockery and cutlery; storage technology solutions; gelato and confectionery technology and supply; kitchen accessories and equipment; mobile bars and cafe solutions; supermarket solutions; and tableware and napery.

AK Gida Yoghurt

product protection with the best-possible quality assurance.

With the sale of this new machine, OYSTAR Hassia continues to expand on the strong business relations it enjoys with longterm customer AK Gida. The food manufacturer had already purchased an aseptic machine for its pudding production in 2003. Two additional machines followed in 2007: A stick pack machine for chocolate sauce as well as an additional FFS machine for the production of cream cheese.

OYSTAR Hassia enjoying success in Turkey

Victorian dairy in demand in the middle east and North Africa

The Turkish food manufacturer AK Gida has chosen to make use of a machine from OYSTAR Hassia - for the fourth time! In this case, it's the “THM 16/48” forming, filling and sealing machine (FFS) featuring an aseptic dosing system.

The THM 16/48 from OYSTAR Hassia is distinguished by its flexibility, reliability and high rate of efficiency. The FFS machine at AK Gida will be able to produce 54.000 cups à 45 grams per hour at a nominal output of 30 strokes per minute. The cups manufactured in 6-pack units (30-up format) are filled with "Petit Suisse", a cream cheese product made of pasteurized cow's milk enriched with a wisp of cream. The 6-pack units are provided with perforated snap-lines to allow the cups to be separated easily. The tool is designed for "low waste" perforation (trimming and star-shaped punching).

To ensure the quality of the product, the THM 16/48 comes in the "Hygienic Active" version for an active disinfection of the bottom web and lid material. After steam disinfection, the wrapping materials are passed on in a sterile tunnel with sterile air overpressure and the cups are then sealed hermetically. In addition, a membrane valve dosing system (CIP/SIP-capable) in aseptic design featuring 30 filling nozzles is integrated and a gas flushing of the cup headspace takes place. This ensures that the highest hygienic demands are met and guarantees an optimal

The Australian State of Victoria's world-class dairy products are the flavour of month in the Middle East and North Africa.

Speaking at a Dairy Industry Forum at Gulfood in Dubai, the Victorian Minister for Innovation, Services and Small Business, Louise Asher announced an initiative aimed at delivering increased exports of valueadded dairy to the Middle East.

“Our Dairy Scholarships Program will give groups of media, government and business professionals from the Middle East a chance to visit Victoria, learn about our dairy capabilities and investigate mutually beneficial business opportunities,” she said.

“It is intended to build on our strong dairy exports to the Middle East, which is already Victoria's largest overseas food and beverage market.”

The Victorian Dairy Innovation Program forms part of Victoria's Dairy Nutriceuticals to Asia Program which builds the export of highmargin dairy products to developing export markets in Asia and the Middle East.

Middle Eastern retailers; importers and distributors; government authorities involved in health promotion and policy; import regulation and licensing; and manufacturing businesses importing specialised dairy ingredients will participate in a series of educational and buyer missions into Victoria.

Ms Asher said Victorian exports of dairy product into the Middle East and North Africa region grew by almost 18% from 2009-10 to 2010-11 and were worth AUD272 million.

“Victoria accounts for 87% of the value of Australia's dairy exports and has a reputation second to none in terms of both the quality

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and quantity of product available,” she said.

Ms Asher was in Dubai leading Victoria's largest ever trade mission to the Middle East, supporting over 100 companies aiming to increase the value and volume of exports to the region in addition to showcasing Victoria as an ideal investment location.

SternMaid: Opening up new markets SternMaid, one of Europe's leading contract manufacturers, is still expanding vigorously.

One of the main reasons for the company's success is that the major part of its profits is ploughed back continuously into the production plant. Since construction work started in 1998, the factory has been systematically enlarged - currently at a total capital expenditure of 13 million EUR. Over 5 million EUR of this has gone into the installation of a new fluid-bed processing plant which will widen the company's range of processes and services to include drying, granulating, agglomerating and coating. The

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plant consists of two fluid-bed dryers with different capacities: a small pilot-scale unit on which parameters can be tested to permit upscaling for commercial production and a large multi-purpose industrial unit suitable for batch or continuous operation. The small dryer is already in use, and the big plant is due to be commissioned in June this year.

In order to comply with increasingly strict requirements in respect of cross contamination and allergens, SternMaid is enlarging its production capacity by adding a new blending line. “That will enable us to meet a large number of specific requests on the part of our customers - for example for products in kosher or halal quality”, plant manager Mark Riemer explains. “Our new blending line 7 will be used exclusively for these special product groups. That will make us much more flexible.”

In addition, the company is investing in a warehouse complex with an area of some 5,000 m2. The aim is to offer customers optimum service in this field too.

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A further point in SternMaid's favour is its large warehouse capacity. “Unlike many of our competitors we offer a central warehousing service. That means our customers' products are often collected directly from us and delivered to their own customers. That saves logistics costs. This central warehousing service has developed enormously in recent years”, Mark Riemer says. But with the current measures the company is also creating reserves for even more expansion. An area of about 1,000 m 2 is available for further production lines as needed. So SternMaid is well equipped to meet the future.

Mark Riemer

The incoming goods area will be completely redesigned and the raw materials warehouse enlarged to accommodate a further 9,000 pallets. After the alterations, the warehouse will have space for 20,000 pallets.

There are two reasons for enlarging the production area and the warehouse. One is that the warehouse and the blending plant were gradually reaching the limit of their capacity; the other is that by introducing fluid-bed technology, SternMaid intends to open up new markets. Mark Riemer: “The enlargement of the warehouse and production facilities is a forward-looking investment that will shorten our throughput times and create additional reserves. The fluid-bed plant will enable us to make up innovative products for our sister companies, on the one hand, and also to manufacture tailor-made products for our customers which have totally new attributes and are not yet available on the market. Techniques like drying, granulating, agglomerating and coating will make it possible to realize a whole host of new ideas.”

SternMaid's customers will benefit by the construction measures, too. For example, they will be able to use the latest technologies without the need for capital expenditure of their own. Together with SternMaid's process technologists they can test ideas for new products. The ideas will first be realized on a laboratory scale, then the products will be made up on a larger scale to test their acceptance by the market. If the new product develops successfully, full-scale production can start.

FOOD BUSINESS GULF & MIDDLE EAST

MILD recognized at World Championship Cheese Contest Vandersterre Groep's Landana Goat Cheese MILD was recently granted a third place award in the semi-soft goat cheese class at the World Championship Cheese Contest held recently in Madison, Wis. This year's contest received a record 2,504 entries from 24 countries, ranking Vandersterre's winner among the finest cheeses in the world.

Landana Goat Cheese MILD is an original, traditionally prepared goat's milk cheese with a pleasingly mild and gentle flavor. Naturally ripened on untreated pine boards for 6-8 weeks, this specialty cheese hits the spot when added to a sandwich or served as a snack.

Landana Goat Cheese MILD finished third in its class with an impressive score of 98.3 out of 100, adding it to the growing list of awardwinning cheeses from Landana. The brand's most recent winners are its CORIANDER & FENUGREEK Goat Cheese which won a gold medal at the International Cheese Awards, and Goat Cheese OLD which received a bronze medal at the World Cheese Awards.

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ATTRACTING FRESH PRODUCE PROFESSIONALS FROM THE REGION

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urofruit Congress Middle East 2012 takes a look at the bright future of the Middle East's fresh produce business, as changing dynamics in the region bring a host of developments and numerous opportunities for suppliers.

This year, the Middle East's leading international conference event is held on 17-18 November at the luxury Shangri-La Hotel, Dubai, and will be organised in cooperation with WOP DUBAI - the fast-growing fresh produce trade exhibition for the Middle East market.

Eurofruit Congress Middle East takes place before WOP DUBAI, which runs on 19-21 November 2012 at Dubai World Trade Centre.

Success in the region rests on your company

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ability to adapt to changes in the market and on making the best possible contacts to drive your business forward. Eurofruit Congress Middle East offers unbeatable networking opportunities with some 250 key fresh produce professionals from the region and beyond.

Join us in Dubai and help your business reach its full potential!

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RECORD NUMBER OF VISITORS AND EXHIBITORS

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ulfood 2012 reaffirmed its position as the world's largest and most influential annual trade show for the food and beverage industry, with reports of outstanding sales, unprecedented numbers of visitors, exhibitors and business transactions recorded during the four day event.

The record participation this year of 3,800 exhibitors from 88 countries and 110 international pavilions highlights the pivotal role that the show plays in facilitating trade APRIL-JUNE 2012

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between suppliers and buyers from every corner of the globe, and the exclusive access it provides to the highly lucrative markets of the region.

The show which ran from 19 February - 22 February 2012 is the biggest exhibition to be held at the Dubai International Convention and Exhibition Centre, attracting 68,681 trade visitors- an increase of 11% over last year, who flocked to the 1 million square foot exhibition to learn about the latest products APRIL-JUNE 2012

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and services available from every corner of the world.

“Gulfood has become a critical part of the business plans of the global food and beverage industry. With the exhibition consistently delivering results and growing year on year, its global stature is unquestioned.” said Helal Saeed Almarri, CEO, Dubai World Trade Centre, organiser of the exhibition. “The continued support from countries within our region as well as those around the world has enabled Gulfood to play the role it does in delivering billions of dirhams in transactions for local, regional and international manufacturers, suppliers, distributors and retailers.”

Gulfood played a key role in facilitating exports and global trade as many international delegations, agricultural ministries and export missions attended the event. The high level trade agenda was also reflected in programmes such as the Gulfood Conference which this year was opened with a keynote speech by H.E. Sheikha Lubna Al Qasimi, Minister of Foreign Trade, UAE. Sheikha Lubna also met with a number of delegations and ministries keen to facilitate exports in this rapidly expanding market.

The truly international flavour of Gulfood was demonstrated in the more than 110 international pavilions participating this year.

This year the ProChile pavilion not only housed a total of 17 Chilean companies, all of whom reported brisk trade and promising opportunities, but also scooped its first Gulfood Award for Best Trade Pavilion over 100m2.

Felix de Vicente, ProChile Director commented: "We are very impressed by the opportunities that Dubai offers as the hub for the Middle East, especially for the Food and Beverage sector where Chile is one of the world class producers and exporters. For the last couple of years, Chile has been growing its trade mainly with Asian countries, while the Middle East opens up as a great place to diversify our trade by bringing in new products and fulfilling the gap of the existing food demand.

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sia's most relevant and largest trade event for the F&B and hospitality industries achieved record of more than 60,000 trade attendees After a flurry of business-making and relationship-building activities conducted over four days, Food&HotelAsia2012 (FHA2012) has once again surpassed all previous records by emerging with a new high score. The event saw more than 60,000 industry visitors, exhibiting staff, conference speakers and delegates, and media in attendance. This represents more than 10 per cent increase compared with its previous edition. 44 per cent of the total attendees hailed from overseas.

FHA2012 showcased an even stronger line-

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STALWART FIGURES SPEAK FOR THEMSELVES up of state-of-the-art products, services and cutting-edge technologies, alongside exciting world-class competitions and thought-leadership conferences which gathered over 60 worldleading industry experts and powerful speakers.

“Positive feedback from show participants further testifies the tremendous success of FHA exhibitors are already scurrying to secure their space for the next edition in 2014. The outstanding attendee result strongly affirms that the show is Asia's most relevant biennial trade event for the F&B and hospitality industries,” says Chief Executive of show organizer Singapore Exhibition Services (SES), Mr. Stephen Tan. “You can feel the buzz of business negotiations as you walk through the aisles.

The attendees are happy because they are pleasantly surprised at the spread of products, services and solutions. We do see a probable increase in size for FHA2014, and in anticipation of this, we will increase our exhibition area to occupy Halls 1 to 9, including the newly built MAX Atria and Max Pavilion,” adds Mr. Tan. Positive feedback all around As a one-stop sourcing and relevant networking platform for industry professionals, APRIL-JUNE 2012

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the exhibition is expected to hit US$3 billion worth of business deals, based on pre-registered visitors who have indicated their sourcing budgets for purchases. Overall, exhibitors and international group pavilions were delighted with the quality of buyers they have met and the results achieved. Many came away from the show having met potential distributors from various countries in Asia for their products.

“This is our fourth time exhibiting. We are always happy with FHA, which is the reason why we are here. FHA helps us to meet our importers, distributors, and customers. The event is an effective platform to meet everybody in one place. FHA is getting bigger. We will certainly return to the show in 2014, and will continue to leverage on future editions of FHA to reach out to more markets, such as Japan,” says Mr. Roshan Tisswaratchy, Director Sales, MJF Group, Dilmah, Sri Lanka.

“This exhibition has really grown a lot.

We've witnessed very good quality attendees so far. A participant of FHA for about 20 years, we will always be present as it is a very important show to us,” says Mr. Harbans

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Singh, Managing Director of UbiQ Global Solutions, Malaysia.

“We have Italian companies participating in every sector of the show. FHA is the most important trade show for us in Southeast Asia,” says Mr. Andrea Caselli, President of Organizzazione Vittorio Caselli Srl, the organisation that is responsible for putting together the two Italian pavilions and coordinating the show for all Italian exhibitors.

“Here our exhibitors get to meet buyers from all over the region, including Australia and New Zealand.”

Many exhibitors had chosen FHA2012 as the key event to expand their presence in Asia, an example of which is La Marzocco, who was at the exhibition to promote their best-selling Strada coffee machines.

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he Hotel Show 2012, the largest full spectrum hospitality supplies event for the Middle East and North Africa, takes place from 15 - 17 May 2012 at the Dubai International Convention and Exhibition Centre in Dubai, and is expected to attract record numbers of exhibitors and industry visitors.

Encompassing five sectors — Interiors & Design; Outdoor & Resort Experiences; Operating Equipment & Supplies: Technology & Sustainability: and Hospitality Experiences — The Hotel Show provides a 360-degree offering for the hospitality industry.

With over $6 billion worth of hotel projects mainly in the UAE, Saudi Arabia and Qatar, the outlook for the hospitality industry remains positive. The region's food industry, already experiencing rapid growth and development, will undoubtedly enjoy a further surge in demand as hospitality projects near completion.

The Hotel Show gathers over 14,800 hospitality professionals for 3 days of unrivalled

KEY CATALYST FOR HOSPITALITY INDUSTRY

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business networking, industry awards, conferences and hospitality functions, and has a proven track record spanning 13 years. “The GCC hotel industry is enjoying robust growth, increasing spend in 2011 by a phenomenal 230% or $1.8bn as hotel operators and developers follow aggressive expansion plans across the region. This is excellent news for international industry suppliers looking for the best opportunities globally, and is certainly being reflected in exhibitor confirmations for our 2012 show,” said Frederique Maurell, Events Director, The Hotel Show.

New to the event this year, The Middle East Hotel Awards will be held on the first night of the exhibition and will focus on the impressive innovations, developments and achievements within the hotel and hospitality industry. The Middle East Hotel Awards will be the first in the region to recognise excellence from concept design to product and supplies within a hotel environment, examining the deepest intricacies of hospitality to acknowledge all participating factors in the perfect stay.

Categories for 2012 include: Best Lobby, Reception & Guest Lounges; Best Restaurant/F&B outlets; Best Convention, Conference and/ or Banquet Facility; Best Hotel Suite; Best Fitness & Leisure Facilities within a hotel; Sustainable Initiative; Best Technology Integration; and Best Outdoor Area.

Events Director Frederique highlighted the importance of celebrating the hospitality industry as she explained: “Success in the hospitality industry rests on attention to detail, whether in the soft furnishings and music in the lobby, the thread count of bed linen, or the ambience of an outdoor terrace. The Hotel Awards recognises and rewards the region's finest initiatives and through this, constantly helps to elevate standards in the industry'.

To register for The Hotel Show to gain unmatched access to the world's leading suppliers in what is set to be the most impressive hospitality industry event in the MENA region, or to apply for one of the award categories please visit www.thehotelshow.com.

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ELEGANCE LILY NAPKINS FROM DUNI

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ince the launch of the Elegance Lily napkin, many restaurants have replaced their linen napkins to this convenient and high-quality alternative. Duni now launches three new colours to the already broad colour palette, which will make it possible to match Elegance Lily with even more styles, menus and occasions.

Duni Elegance Lily has proven popular among restaurateurs and caterers who want the elegance of a linen napkin without the drawbacks, such as laundering, starching, mending and ironing which all takes time and add costs. Single-use napkins also have a benefit from a hygiene perspective. “Elegance Lily is made of a revolutionary material which is ideal for advanced foldings, and give guests the look and feel of linen”, Fredrik Wahrolén says, Communications Manager, Duni.

Three new colours With the three new colours for 2011 coral pink, dune and mango - the colour palette now consists of 11 colours for different styles, menus and occasions. The three new colours will help restaurateurs and caterers creating an even more exciting combinations. Coral pink will create a feminine atmosphere, and dune a more sophisticated touch. Mango will put an unforgettable splash of colour on the table, and goes with anything natural.

Elegance Lily is the most advanced, premium alterative to linen napkins on the market. They are made of a revolutionary material featuring linen shimmer and embossing which makes them easy to be mistaken for linen napkins. By using Eleagance Lily, colour shades will be the same no matter how many napkins that are used. For coloured linen napkins, colours tend to vary since they have been washed many different times.

Elegance Lily is FSC-certified, which ensures APRIL-JUNE 2012

products are sourced from responsible forest sources.

For more information please contact: Fredrik Wahrolén, Communications Manager, Duni AB Telephone +46 734 19 62 07 fredrik.wahrolen@duni.com

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OPEN FRYPOT AND THE MASTER JET BURNER

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rymaster Corporation is the market leader in commercial fryers -- the choice of the world's largest, foodservice chains. It began in 1935 when Company founder, P.F. Ratcliff, built the very first Frymaster fryer around the advanced principles of the open frypot and the master jet burner. Since then, Frymaster has led the industry in product innovation such as the highly efficient infrared burner and fully controlled, programmable cooking. Industry firsts such as computer controlled frying, built-in filtration of shortening, high efficiency fryer systems, and space-saving, under-fryer automatic filtration are further examples of innovation at work for the benefit of the foodservice industry.

Precision is the essence of Frymaster quality.

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Precision in manufacturing a superior design produces the level of performance, reliability, and durability our customers have come to expect from Frymaster.

Methods such as just-in-time manufacturing are utilized to improve both the component quality and on-time delivery, while keeping finished product lead times to a minimum. Statistical process control and employee involvement practices are ways of life on the factory floor.

Both have a dramatic, positive impact on the consistency of product quality. These and other high technology processes are employed to assure the most advanced products available.

Frymaster, LLC is committed to leading the way. Our research and development teams continue to push forward, fulfilling the promise of quality and innovation inherent in those first bold steps taken so many years ago.

As restaurant operators are pressured to do more with less, Frymaster's state-of-the-art equipment can help improve profit margins with labor- and energy-saving features, contribute to green and sustainability initiatives, safeguard workers, and move customers toward healthier eating. Fymaster offers a complete line of superior quality commercial deep fryers for the foodservice industry in both gas and electric models.

Frymaster's GREEN family of fryers are environmentally friendly, offering green benefits that range from reduced oil use to using less energy to operate. Reducing the amount of used oil introduced into the waste steam and incorporating industry-leading energy efficiency technologies has helped Frymaster fryers meet and exceed federal ENERGY STAR efficiency standards.

Frymaster's new OCF30 Oil Conserving Fryers use 40% less oil, 10% less energy and deliver the same outstanding performance as fryers almost twice their size.

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COMPLETE PROFESSIONAL CATERING EQUIPMENT

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areno Ali SpA is a well established brand in the production of systems and equipment for professional kitchens. The company has been on the global market since the early 1900s when it developed exclusive skills in the highly specialized fields of the navy, mobile modular units and custom made systems.

In 1996 Mareno brought this expertise to Ali SpA, a group that has brought together more than 66 established names in the sector and is one of the best internationally in terms of production and distribution capacity, as well as turnover.

Our company now owns a production site of 22,000 m2 between two plants able to boast a high level of automation, responding to a market where customized production alternates with and increasingly replaces standardized solutions.

Our brand covers 3 preparation ranges, 4 cooking ranges, refrigeration, washing and distribution lines and, with the support of the best firms in the Ali Group, Mareno guarantees conformity with all the applicable regulations and a high level of production efficiency, in the case of single items as well as complete turnkey systems. To choose Mareno products is to count on the assurance of skilful design at the service of the distribution network and on the efficiency of a national and international service network.

to optimize space in the kitchen and for organizing one's time and the work involved in preparation, washing and conservation.

These products include work tables, counters, special tables etc.

Cooking with Mareno Perfect for catering on a large, medium or small scale, Mareno's kitchen are the result of many years' experience and research bringing together aesthetics and safety, efficiency and savings. The four cooking ranges respond to all requirements in terms of service and performance, as well as strength and durability. We are talking about combination and convection ovens that are simple to use, reliable and safe.

The best of refrigeration from Mareno The range is divided into cabinets, refrigerated tables, salad containers, pizza tables and meat-trays made from materials and in ways aimed at achieving competitiveness in terms of costs, maintaining sustainable consumption, and at guaranteeing that food products are kept according to the current norms regulating the sector.

The company offers complete line devised APRIL-JUNE 2012

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or more than 130 years Haupfer has been producing user-friendly products and systems for the international market. Julius Hupfer laid the foundations in 1870, concentrating exclusively on wire processing at that time.

The company continually grew and over the course of decades successfully specialised in the three major business areas commercial catering equipment, medical technology and wire works technology. The international acceptance of the HUPFER® brand has resulted in the setting up of branches and agencies in over 20 countries of the world. The HUPFER® business model is aimed at maximising customer benefits and is the basis of the international entrepreneurial success of our business.

“For many decades our overseas customers have been benefiting from permanent commitment to top performance in development, design and production which at HUPFER® take place in an environment of the highest

SPECIALIST IN KITCHEN LOGISTICS

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motivation of partners, enthusiasm and team spirit”, says a company spokesman.

“We see the complex specialist knowledge of our staff as fundamental to our success. With constant research and response to market conditions we create high-performance and customer focused products and systems at the highest level. In addition to this, we carry out consumer tests in our own marketing centre and offer our customers continuous training courses and seminars in order to show them the great benefits, the efficiency and the economy of our products”.

Haupfer offers a wide range of traditional production solutions for cooking and baking, the optimum linking of the logistic functions Storage, Transportation, Preparation, Organisation, Distribution, Keeping Warm, Keeping Cold, Regeneration and Serving contributes to building a complete process chain in every commercial kitchen. ”As specialist in kitchen logistics we are your partner for an economical, sensible configuration within your commercial kitchen.

Our products and systems are developed under the guideline of highest user friendliness and contribute to simplification of work and procedures as well as increase of efficiency”.

Mobile ISOBOX® model series - heated, cooled or regular modules.

The mobile ISOBOX® model series comes in various designs to ensure that a suitable model is available to meet every requirement. The basic idea behind the trolleys is that individual boxes can be joined together one top of one another (vertically) or next to one another (horizontally) to form one unit.

Modular tray trolleys, manufactured from highquality stainless steel, with double-walled wing door, 270°swivel. Clearance = 115 mm. With vertical push handles at the trolley corners so that the trolleys can easily be manoeuvred when the doors are open. A standard transport latch supports safe transport. Mounted on 2 swivel castors with brake and 2 fixed castors in galvanised housings, Ø 160 mm. Also fitted with bumper at bottom frame. All models are available on request with a 95 mm or 105 mm clearance.

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REFRIGERATED DISPLAY CASES

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he ShowMaster Vertriebs GmbH is a subsidiary of Muhlack Kiel GmbH. Both companies are based in Kiel, northern Germany on the Baltic coast. Since more than 25 years, the ShowMaster display cases are manufactured by Muhlack Kiel GmbH and are sold wolrdwide by ShowMaster Vertriebs GmbH. The company Muhlack Kiel GmbH was founded in 1931 as a carpenter and is today working in the fields of interior furnishing, metal, refrigerating furniture and room acoustics systems with more than 80 employees.

In 1986 we developed a round display case by order of a customer. The result was not only a satisfied customer, but also the conviction, that this product idea can also be successfully offered to a much wider clientele. Today we have delivered ShowMaster refrigerated display cases to more than 60 different countries all over the world. We are offering these refrigerated display case in two different sizes and our customers include companies such as Emirates Airlines, Lufthansa, Volkswagen AG, Unilever, PizzaHut, Stena Line and many national and lots of international hotel and catering companies.

The ShowMaster is a salad bar, breakfast buffet, dessert showcase and much more. As a refrigerated display case for food products which are to preserve their appetizingly fresh appearance and taste even after hours, it can be used in a variety of ways. The steplessly adjustable acrylic hood offers effective hygienic protection in every position.

The ShowMaster is suitable for all food products and guarantees a long lasting delicious freshness.

J J J J J

Contract cooling, air circulation cooling Extensive accessories for food presentation Durable and maintenance-free, easy to clean Energy-efficient, LED lighting Acrylic dome functions as a cover and a hygienic barrier, movable by electric lifting device.

J Plug and play, integrated cooling machine, mounted on castors.

J Integral drain allows the use of ice J Compliant to international hygiene and safety regulations (TUV, CE, HACCP)

Major features J Accessible from all sides, ShowMaster is always an attractive center point.

J Finish: various colours, wood veneer, laminate, metal surfaces.

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ingapore. It was a spectacular occasion to celebrate a truly remarkable product - the date was Monday, 16 April 2012, and the occasion was the world premiere presentation of MEIKO's new M-iQ series to an international industry audience. MEIKO unveiled an entirely new definition of professional dishwashing technology for the cleaning of crockery, cutlery and glassware. Known as M-iQ, it is clearly set to radically overhaul the global dishwashing industry.

MEIKO's new M-iQ series does not set out to overturn everything that has come before it, but rather to offer a tremendously superior alternative to something that was working well, and to present the results of five years of research based on the feedback and experience of MEIKO's industry partners. In fact, it was this dialogue with key partners that helped MEIKO engineers to come up with such a startling new development. What Meiko presented at The Ritz-Carlton Millenia Hotel was nothing short of a completely new dishwashing philosophy, summed up in the memorable phrase: “Perfect is not enough”.

Over the course of its 84 year history, MEIKO has always been ahead of its time, and now the Germany-based company is once again ushering in a new era of commercial dishwashing. In the style of previous innovations such as conveyor and basket transport systems, this new development promises to make history.

MEIKO will be gradually phasing out its popular

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MEIKO M-IQ: WORLD PREMIERE TAKES INDUSTRY BY STORM MEIKO'S NEW M-IQ SERIES DOES NOT SET OUT TO OVERTURN EVERYTHING THAT HAS COME BEFORE IT, BUT RATHER TO OFFER A TREMENDOUSLY SUPERIOR ALTERNATIVE TO SOMETHING THAT WAS WORKING WELL, AND TO PRESENT THE RESULTS OF FIVE YEARS OF RESEARCH BASED ON THE FEEDBACK AND EXPERIENCE OF MEIKO'S INDUSTRY PARTNERS.

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B-Tronic and K-Tronic series. The new M-iQ technology actually comprises a number of different improvements, enhancing many features that were already firmly on the right track and will be the generation of machines of the future. And one of the most exciting points is that M-iQ helps cut operating costs by around 30 percent.

Managing Director Burkhard Randel explains how this is achieved without sacrificing quality: “M-iQ technology offers sustainable solutions for all eventualities.

Our goal is to make things clean, ensuring that people can eat safely with plates, knives, forks and spoons and drink safely from glasses and cups. But on top of that we have taken on the responsibility of helping to protect our blue planet - across all continents and multiple generations. That is why we feel compelled to build appliances that make the best use of all the resources available to us - with the emphasis firmly on choosing the wisest and most sensible approach in each case. The company's motto “MEIKO - The Clean Solution” reflects these beliefs. We see cleanliness not just as a feature, but as one of our values. It encompasses fresh ideas, organised structures, hygienic results, eco-friendly technology, flawless quality and fair partnerships. MEIKO offers its customers what is by far the most comprehensive and highly-skilled sales and service network in the industry.”

And that is what makes the startlingly unique M-iQ concept so special. The order in which the benefits it offers are listed has nothing to do with their individual value - each of the benefits is a technical highlight in itself that represents a milestone in the new arena of dishwashing technology: M-iQ provides all-round maximum cleaning performance while keeping consumption to a minimum. MEIKO has packed its M-iQ appliances full of innovative technology and cleaning techniques, allowing it to meet bold, future-oriented requirements such as providing superb, hygienic cleaning results while consuming minimal resources thanks to a raft of new processes coupled with its unique 'M-iQ MFilter' active wash water filter system. MEIKO's new M-iQ multi-tank conveyor dishwashers are setting sensational new standards in terms of their efficiency and hygiene. And another benefit is the saving of the running costs which will increase in the future.

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M-iQ is based on a platform concept that yields previously unheard of levels of flexibility while enabling highly cost-effective production.

By assembling M-iQ machines from individual modules and adjusting their height and width as necessary, MEIKO can adapt the system to cater to the needs of virtually any location. By switching the conveyor system in the modules, an M-iQ machine can be employed as either a conveyor or basket transport system.

A completely new airflow system that guides the air against the direction of conveyance makes the very best use of energy resources.

This holistic design makes a heat pump superfluous from both energy and air conditioning perspectives.

Operation, documentation and servicing are all greatly simplified by a new control system featuring modern interfaces (Bluetooth plus the option of GSM/GPRS) and a glass display with an intuitive user interface, and the incorporated computer software can be updated as required.

One of the most impressive highlights of the M-iQ concept is the machines' self-cleaning capacity. The only items that require some minor manual cleaning after the fully automated cleaning cycle are the wash pipes and screens and all items which need to be washed manually are coloured in blue to recognize them directly - and that means you always have a clean machine ready to start work the very next day.

Our wonderful world - our extraordinary blue planet - now boasts one more technical highlight for us to admire: M-iQ from MEIKO.

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VALGOSA: PROVIDING THE FINEST SAFFRON FOR 100 YEARS TAJ MAHAL & SAFINTER

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ll great projects start with a dream”.

Like that of Mr. José Valeriano González. His goal was to bring one of the most valued products from the realm of gastronomy, to dining tables all around the world, under the trademark TAJ-MAHAL. That dream has already lasted for 100 years…

His son, Luis Valeriano González, started in 1951 a successful export business by introducing the brand in several international markets.

In 1958 the headquarters were moved to Barcelona, and it was in 1984 that the brand SAFINTER was created and the family’s third generation joined the company. Today, Isabel González runs VALGOSA, the company’s current

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name, an acronym of Valeriano González Saffron.

SAFFRON Saffron is also known as “red gold” or “queen of the spices”. It is easy to understand why saffron is so highly valued the world over, given that it is necessary to harvest 160,000 flowers to obtain just one kilo of the spice.

As a culinary spice it contributes to a large number of recipes from the finest international gastronomy.

Its health benefits have been widely studied and scientifically proven.

In the Arab countries of the Gulf, saffron is

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used in many ways , but always associated to luxury and celebrations.

QUALITY The Gonzรกlez family boasts 100 years of experience dedicated to guaranteeing the highest quality in each and every one of our products.

The secret lies with our staff, specialised in selecting the finest elements from each harvest.

Our constant pursuit of quality led us to promote the creation of the international standard ISO 3632, where we collaborate as the Spanish representative.

At VALGOSA, S.L. we guarantee the preparation, supervision and commercialisation of our product range in accordance with the most stringent quality and control regulations, as set out in ISO 9001 : 2008. Traceability and hygiene are also ensured , from cultivation right up to the consumer, for both saffron threads and the ground forms.

It is in the laboratories where the most advanced technology is placed at the service of quality.

Due to its great value, the spice has undergone numerous adulterations throughout history. It has been mixed with natural or artificial substances that impair its qualities, change its flavour and that can even become toxic or hazardous to health.

This is the story of a spice, as delicate as it is demanding, whose essence is shared by us at VALGOSA. A history where tradition and modernity live side by side in the most prestigious, saffron brands: TAJ-MAHAL and SAFINTER. VALGOSA, when only the best will do.

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Copyrights for the photographs appeared in the article are reserved by Valgosa S.L Spain.

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asa Santiveri, a centenary company founded in 1885, and a pioneer in the field of natural foods and dietetics in Spain, emerged for entirely humanitarian reasons. It was his immense love for life and great fighting spirit which helped Jaime Santiveri overcome a seemingly incurable disease.

The founder of Casa Santiveri knew how to convey this same passion for mother nature to his family and transmit the knowledge he had it gleaned from her so that this knowledge could be used to protect health and welfare. His commitment to constant research enabled the best dietary products to be created, developed, perfected and selected.

There are now three generations of this family who strive daily to provide the best in natural and dietary foods -three generations of a family united in their efforts and common dream of health for mankind.

The founder's fourth son, Santiago Santiveri Margarit, who led the family company for many years, continues to hold his position as honorary president of the company, with his 98 years of age. He still comes to the factory in Barcelona every morning.

For Santiveri, research and development are not only vital to launch new products, which are original, efficient and secure; but also to improve the existing products. By using technological and raw material innovations, we achieve a bigger and better nutritional balance of our products and develop complements for diets with new generation ingredients which help maintain consumers' welfare.

Santiveri's production policy is focused on the development of different ranges of products addressed to specific population sectors, with specific nutritional requirements; but also to

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NEW GOALS IN THE FIELD OF NATURAL AND DIETARY FOODS people who want to maintain a healthy life style. In order to achieve these objectives, we are provided with our own laboratory, equipped with the highest technology, and with a technical team who are committed in investigation and development, familiarizing with new tendencies and new studies that appear day after day.

The R+D and the Control and Quality Management laboratories are centralized in the Barcelona plant. Working in them, there are around 30 technicians. There is also a small investigation and control laboratory in our plant in Penafiel which is charged of covering the day to day necessities that may occur in the production process.

Our main concern at Santiveri is, at all times, to keep the natural balance and nutritional value of our products. The latest and most advanced technology is used at our plants enabling us to fully vouch for the entire production process.

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EGA MANCHA is the international brand for QUESOS VEGA SOTUELAMOS, Spanish producer of Manchego, pure sheep milk cheese, located in the heart of La Mancha. Respecting traditions and highest quality processes, Vega Mancha has innovated, creating new original flavours.

Furthermore, this company distributes a wide range of other Spanish DOP cheese varieties (cow, goat, sheep and mixture).Our selection includes Rosemary, Gran Reserva, Raw milk, Blue cheese, bûches, desserts and other dairy specialties.

Since 1985, cheese from VEGA SOTUÉLAMOS has been produced in a small house next to Sotuélamos river (Albacete, Spain) and, in a short time, the demand of the product increases in importance and number.

That situation led to extend the factory and machinery. Later, the company was converted into the current company. However, the beginnings of the factory were difficult, but following up the traditional ways of making cheese and paying great attention to image and marketing, the company could create new products (Gran Reserva or soft cheese only with sheep milk) and increase the sales. Due to such a growth in sales, the company had to be expanded again.

Today, cheese from VEGA SOTUÉLAMOS is exported to more than 30 countries over the world and the quality of the product has grown every year. All of this has been made possible by all our hard and honest workers in the company.

The Manchego Cheese comes from the La Mancha region and it is produced with Manchego sheep's milk, which feeds on a very wild vegetation typical of its rough climate.

With a maturation of at least sixty days, the attempt to produce Manchego cheese outside our country have not been successful, as the climate and feeding factors cannot be reproduced outside the La Mancha region.

The Manchego cheese concentrates all the nutritional properties of milk. With a high proportion of proteins and vitamins A,D, and E, (essential in the metabolic processes such as growth, conversation of tissue and absorption of calcium). 100 grammes of cured Manchego cheese a day can over 65% of the calcium needs of our organisms and it is specially recommended after the menopause.

It is suitable for those who cannot ingest milk APRIL-JUNE 2012

SPANISH PRODUCER OF PURE SHEEP MILK CHEESE due to their intolerance to lactose (which is destructed in the fermentation process). Its magnesium content helps fixing phosphorus in teeth and bones, acts as a natural laxative and prevents the formation of kidney stones.

Immediately after the milking process the sheep's milk is analysed and then selected. It is stored and transported at 40oC to the processing plant where it is heated up to 300oC and coagulated by means of natural rennet.

The coagulated milk is cut into tiny pieces of curd (the solid part of milk), and separated from the whey (the liquid part of the milk).The curds are then wrapped in a muslin cloth and put into moulds. A black seal made of casein (a milk protein) is put in place in order to identify each cheese with a number and series.

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FROM OUR ORCHARD TO YOUR BODY

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oment Agricola de Les Garrigues, s.a.is nut processing company specialized in the culture, process, elaborated and packaging dried nuts. His beginnings go back

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1982, initiating the first plantations of pistachios in the Iberian Peninsula.

The Adventure of the pistachio continued with that of the walnuts and at present with the selection of the best crops of the whole wide range of dried nuts, to be able to serve the best quality of nuts.

In our plant we are selecting the fruits, calibrating, toasting, frying, salted, caramelizing, packing in vacuum and protected atmosphere to be able to support quite the freshness and flavor of the nuts up to his consumption.

In our company we are always in constant improvement and because of it this year we are preparing the certification ISO9001 and ISO22000.We look for the quality, the service and to satisfy our clients taking to his taste the exquisiteness of the best dry nut.

ASIA'S FIRST SPANISH FOOD AND BEVERAGE TRADE SHOW

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panish cuisine has been on the rise for the last decade, thanks to culinary superstars such as Catalan chef Ferran Adrià. Now, it is making waves in Asia, spawning the opening of many Spanish tapas joints and inspiring fusion cuisine.

Leveraging on the growing appetite for authentic Spanish fare in the Far East, a tradeshow on food products and ingredients will make its debut in one of Asia's most vibrant lifestyle hubs — Singapore. The inaugural edition of Delicioso Spain will be held at Suntec Singapore from 1 to 3 November 2012. Delicioso Spain 2012 is organised by MP-Fira International, a joint venture company set up by two established exhibition organisers — Fira de Barcelona of Spain, and MP International of Singapore.

Mr Josep Lluís Bonet, President of Fira de Barcelona, said, “As the only dedicated exhibition in Asia that focuses on Spanish food and beverages, Delicioso Spain is an excellent marketing platform for Spanish producers eyeing the Asian market.

“The staging of the exhibition is in recognition of the fast growing interest in Spanish food and beverage products and services. This can be seen from the increase in food exports destined for the Asian market.”

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Food Business magazine journalist Shibu Varughese (second from left) with other delegates at German Confectionary Association Office).

The German confectionery industry plays a leading role in the food sector, contributing around 10% to the total sales of the food industry. It is particularly characterised by its strong focus on exports.

In order to provide the latest developments in the German confectionary sectors to Food Business Magazine readers, our journalist Shibu Varghese was invited by the Federal Ministry of Food, Agriculture and Consumer Protection to take part in the international press tour organized by the DEULA Nienburg Educational Centre, Germany.

During the four-day tour in Germany, our journalist got acquainted with the most modern technologies used in the German confectionary industries, visited leading confectionary production facilities such as Zentis in Aachen, Viba in Schmalkalden, Coppenrath in Geeste, and Niedregger in Lubeck.

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GERMAN CONFECTIONERY INDUSTRY IS REPORTING AN UPTURN IN EXPORTS

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ccording to a recent report, the German confectionery industry is reporting an upturn in exports. The total volume of exported confectionery products in the first six months of 2011 was about 812,000 tonnes, an increase of 4.5 per cent compared to the same period in 2010. Exports to non-EU countries increased in the same period by 6.2 percent, an above average result, and reached a total of 129,000 tonnes. And there was even a 15.7 per cent increase in turnover from exports to non-EU countries.

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Coppenrath : focusing on the fine art of baking

Viba: Over 100 years old tradition of producing sweets The Secret of Viba's success lies in their competence that is based on a more than 100 years old tradition of producing sweets. The recipe and quality of the Viba Nougat Classic praline bar has remained unchanged since 1920. Hazelnuts chosen from the best origins and latest harvests are freshly roasted in - house and then ground up in a very special and thorough way together with other ingredients like cocoa mass, sugar, milk powder and vanillin. That is why Viba Nougat praline bars are so extraordinarily fine and melt so tenderly in your mouth Today, Viba employs more than 130 people, uses state-of-the-art machines and is very innovative in meeting ever new consumer needs. And the Viba Nougat Classic praline bar is available in different packaging formats including original 50g bar, A 3-piece pack (3 x 50g bar) and a mini bag (10 x 10g).

Guinness Record: In 2000 Viba produced the world's biggest praline bar - it weighed 750 kg and was 3 meters long, which corresponds to 15,000 usual 50g Viba Nougat Classic praline bars!

The winner: In a blind tasting session, Chefs and Confectioners of well known German hotels voted viba's praline Number 1! “That is how a praline product should taste”, was their unanimous praise.

In addition to viba Nougat Classic, there is a whole range of viba praline products available: Viba Praline Crisp Bar, Viba Royal Praline Bar, Viba Dark & Light praline bar, Viba Almond praline bar and also Viba Dark praline bar!

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The love of baking lies in the Coppenrath family, a family which is now in its sixth generation. “For nearly 200 years we have focused on the fine art of baking, something which we share with customers in over 40 countries worldwide,” says Andreas Miksch, Chief Sales Manager.

The combination of finest ingredients, delicate baking and expert craftsmanship contributes to a guarantee of first class baked goods. Over the decades our production technology and an excellent logistics service have seen us continue to meet increased customer demands and respond to their wishes with total flexibility.

The slogan “ Honour the old, embrace the new'' encompasses our philosophy: We still bake today to the original recipes and develop continuously new products for our consumers. That's why our premium biscuits always taste so good.

“Since six generations, we have been devoted to the fine art of biscuit baking and enjoying. Our constant search for new product innovations has resulted in the development of a process that enables us to turn biscuits and cookie drops into various granulate forms or biscuit pieces. Whether it be light or dark biscuit, plain chocolate, Amarettini, caramel or Speckulatius pieces — it is now very easy to create new product ideas.”

With bit of imagination, anything is possible- for ice cream, muesli, pralines, biscuits and chocolate. Our sample case contains 24 biscuits granules — what you can create out of it — the possibilities are unlimited. Simply “invent” a new product line, put it on the market and fill trade and consumers alike with enthusiasm.

Niederegger stands for finest marzipan The success of the Niederegger brand dates back to 1806. With his confectionery in Lubeck, Johann Georg Niederegger started his FOOD BUSINESS GULF & MIDDLE EAST

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own business, gave it his name and created the recipe for Niederegger marzipan, which is still as incomparable today as it ever was.

In 1822, the successful entrepreneur purchased the original Niederegger branch in Lubeck's Breite Strabe, which has been home to Café Niederegger'' ever since.

Since the beginning, the Niederegger has stood for marzipan of highest quality. Led with a sense of tradition and passion, Niederegger now in its seventh generation - produces a wealth of specialty marzipan and confectionery like no one else.

For many years, Café Niederegger has been something like an institution in Lubeck and is situated at the heart of the city, opposite the historic city hall steps.

Alongside the famous Niederegge nut gateau and a wide variety of other baked creations, there are more than 300 marzipan delicacies available for purchase. The Marzipan Salon on the second floor takes visitors on a long journey through time that presents almond-based specialty from its oriental beginnings right through to its arrival in Lubeck.

The secret of Niederegger marzipan lies in the closely guarded, traditional recipe, which results in the perfect mix of almonds, sugar and a secret ingredient similar to rose water.

Only ingredients of highest quality are used such as exceedingly aromatic Mediterranean almonds.

Even today our marzipan is roasted in traditional cauldrons and our daily production

Journalists visiting Niederegger facility.

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is still overseen by a master confectioner just like it used to be during Germany's industrialization.

“Our marzipan loaves encased in a fine chocolate coat and our marzipan classics small bite-size pieces in different kinds of marzipan covered with different types of chocolate - are in season all year round”.

Niederegger products are great gift ideas due to their top quality. By giving a Niederegger gift, you are not just ensuring moments of exquisite pleasure with a unique, premium product, but also a little bliss too.

No Christmas or Easter is a complete without Niederegger, the brand which stands for consistency. Many have grown up with our products. That is why Niederegger offers such extensive Christmas and Easter ranges.

As much as we believe in and adhere to tradition and continuity, this does not mean that Niederegger is not open to change or fails to keep abreast of new trends.

Constant product innovations and inventive recipes allow for more variety and growth opportunities.

Marzipan is also a popular flavor in other forms. The unique taste of Niederegger marzipan is also available as a creamy liqueur or hot beverage.

Zentis: Leading fruit processing company in Europe Zentis is one of the leading fruit processing companies in Europe. It specializes in the refinement of fruits and other natural raw materials. The Zentis brand is well known to consumers as a manufacturer of fruits jams and fine marzipan specialties. However, the Aachen-based company is also a dependable and innovative partner for the international dairy industry and it also supplies the confectionery and bakery industries. Zentis is FOOD BUSINESS GULF & MIDDLE EAST

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structured in four divisions: fruit preparations for dairy products, fruit preparations and pastes for baking and confectionery products, sweet spreads for bread, and confectionery.

In 1893, Franz Zentis set up a business for colonial goods in Aachen. In 1900, he developed the idea for the first Zentis jams made from dried apricots and sugar. Since these early beginnings, Zentis has been experiencing an almost continuous trajectory of growth. In 1954, the product range was expanded by a range of high-quality confectionery, and fruit preparations for the diary industry were added in 1960. A new confectionery manufacturing facility was built in the Eilendorf district of Aachen to celebrate the company's centenary, and substantial investments were made at the main plant in Aachen during 2003/4. The company continues to be family-owned.

Sales amounted to some 611 million Euros in 2009. 65 percent were attributable to fruit preparations, 23 percent to spreads, nine percent to confectionery and three percent to bakery fillings. The annual processing capacity of zentis amounts to 450,000 tons, of which 300,000 tons relates to fruit preparations, 100,000 tons to sweet spreads, while 25,000 tons each are bakery fillings and confectionery.

Today, we are a major player in global markets. The proportion of exports was 34 percent in 2009.

Approximately 1.300 people work at the head office in Aachen. There are also branch offices in Poland, Hungary, Russia and the USA, and a representative office in China. A total of 580 employees work for Zentis abroad.

“This is our biggest and most important division. Zentis develops and produces premium fruit, vegetable and cereal preparations for the food processing industry,” says Karel Alexander,

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Director International Brands. “Our products can be found in many areas, including yoghurt and quark pots. They also form part of desserts and premium baking products. Our mission is to be a business -to -business specialist delivering successful and tailor-made products solutions.

We are also committed to generating new ideas at national and international level. Our production facilities feature advanced technology and robust quality control extending far beyond standard procedures.”

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eiling Hoogstraten is a cooperative organisation, uniting about 300 strawberry growers that are dedicated to deliver delicious and high quality strawberries.

Hoogstraten® strawberries are the pride of the auction. Over the years, Veiling Hoogstraten has built a strong reputation in fruit and vegetables far beyond Belgium's borders. We have become one of Europe's leading providers of high quality strawberries, with more than 27,5million kilos of strawberries in 2011.

Hoogstraten® strawberries have become a byword for quality in Belgium and abroad.

Only companies and products which pass the extremely strict inspections during cultivation and on delivery will qualify. That is because the Hoogstraten® quality label guarantees environmentally friendly cultivation, and respect for nature and humankind. At Hoogstraten®, the watchword is top quality.

Our strawberry growers take a lot of pride in their work. Both the experienced grower and the young entrepreneur focus their experience and effort on carefully picking, selection and presentation on the basis of size and shape.

The growers meet the most important quality labels, such as GlobalGap and many others.

Quality control is very strict and the cold chain is maintained throughout the transport process to guarantee maximised storage life.

Hoogstraten® has an extremely reliable, custommade track and trace system which enables us to conduct a correct and accurate customer service. Hoogstraten® strawberries are available from the beginning of March until the beginning of January with production peaks in

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HOOGSTRATEN® STRAWBERRIES, WORLDWIDE IRRESISTIBLE May-June and September-October. Our main variety is Elsanta, which is also our most successful variety. Elsanta is a red and very tasty strawberry with a good shelf life. It has a red conical shape with a small sepal.

Promotion: highly irresistible throughout the world Hoogstraten® strawberries are not only enjoyed in Belgium, but also beyond our national borders. So sweet, so sunblessed, so totally yummy… Everyone loves them. That is why in our promotional campaign we show people from all over the world who cannot resist Hoogstraten® strawberries. For young and old, from the North and the South: strawberries are highly irresistible … only if they are from Hoogstraten®.

We are continuously exploring possibilities for new markets and several new opportunities arise regularly. Since 2010 Veiling Hoogstraten directly delivers strawberries to a local partner in Dubai. The strawberries are intended primarily for restaurants, hotels and events in the surroundings of Dubai and Abu Dhabi. Our partner in Dubai is Fresh Express L.L.C.More information on www.freshexpressint.com Want to find our more about our strawberries? Visit www.hoogstraten.eu You can find us at WOP 2012 in Dubai from 19-21 November 2012. Take a visit at our stand to discover our world of berries.

For more information please contact: Jan Engelen Veiling Hoogstraten cvba, Loenhoutseweg 59, 2320 Hoogstraten, Belgium e-mail: jan.engelen@in-co.be Tel: +32 3 340 02 11

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elwan Export is one of the largest export companies in Egypt and the Middle East specializing in exporting fresh vegetables and fruit to most European countries.

Helwan Export has been established in the growing market of Egypt for over 30 years.

What allowed us to reach and maintain this grand position within the industry is our long and valuable history and experience. In addition to the awarding of the Global Gap and BRC Certification in both our farms and packing stations in the year 2000.

We have got the great blessing of naturally perfect warm weather, fertile soil, beside the use of sophisticated technology to optimize conditions for the growth of our high quality products.

Starting from the selection of proper seedlings, day one of soil preparation soil seeding, irrigation, green houses, required chemicals till harvest time, each product is monitored and evaluated to ensure the quality and expectations are met.

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QUALITY IS THE KEY TO OUR SUCCESS Our products are professionally controlled through the use of modern technology, according to their specific requirements including pre-cooling, handling, and packing; either in cartons, sachets or pallets.

We continuously improve all aspects of performance by adhering to our quality management system planned and developed to meet international standards.

www.activ.com.pl

ACTIV Kozietulskiego 17 05-622 Belsk DuÄ?y Poland Tel/fax +48

48 66 10 142/3 export@activ.com.pl

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