APFI July August 2012

JULY/AUGUST 2012Established since 1985 | www.apfoodonline.com

Visit us at Vitafoods Asia, September 5 - 7, Hong Kong

A Matter of

Taste

The

Futurerganic

Weight

LOV Fryers:

AnswersIndustry’s

ChallengesTo

BLENDED BREADERS> Multiple Textures & Flavours

PREDUSTS,INTERMEDIATES &MATRIX MIXES

BATTERS> Adhesive> Milkwash> TempuraFUNCTIONAL MEAT

SYSTEMS> Cures, Brines & Gels> Rusk & Binder Systems> Textured Meat Analogues

MEAT FLAVOURINGS> Marinades, Rubs & Glazes> Meat & Savoury Seasonings

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CRUMBS> Cracker Meal> Extruded Crumbs> Japanese Crumbs> Novel Crumbs> Purpose Bake Crumbs

BIO-INGREDIENTS> Enzymes> Shelf Life Extenders> Starter Cultures

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Helping youfind a balance

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JULY/AUGUST 2012Established since 1985 | www.apfoodonline.com


A Matter of

Taste

The

Futurerganic

Weight

LOV Fryers:

AnswersIndustry’s

ChallengesTo


A Matter of

The

Futurerganic

Therganic

The

FuturerganicFuture

LOV Fryers:

AnswersIndustry’sAnswersIndustry’sAnswersChallenges

ToTo

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CONTENTS ASIA PACIFIC FOOD INDUSTRY JULY/aUgUst 2012

6

PACKAGING & PROCESSING30 Case-Study: Mixing The Perfect Dough

In pizza making, bad dough mixture can induce signifi cant costs. Gravimetric differential dosing can ensure high quality in the production of pizza dough. By Thomas Konow, Siemens

32 LOV Fryers: Industry’s Answers To ChallengesAs the food industry evolves, fryers that require less oil and energy seem like natural solutions. The introduction of low oil volume (Lov) fryers help ensure cost and material savings. By Jason Moles, henny Penny

HEALTH & NuTRITION40 Market Report: Taste Over Weight

The Indian weight management market is expected to grow moderately over the next fi ve years. Increasing the awareness of nutritional ingredients will be vital for sustaining its development. By Gayathri Ramachandran, frost & Sullivan

INGREDIENTS & ADDITIVES36 The Organic Future

once a niche market, the organic food segment has grown drastically ever since. With consumers demanding healthy and natural products, what does it mean to be organic and what opportunities does it bring? By Craig nielsen, nielsen-Massey vanillas

44 Strategic Nutrition For Weight ManagementWith growing concerns over obesity, the weight management product market has supersized as well. Premixes are the optimal choice for mixing various essential ingredients and perhaps, additional supplements to bring added benefi ts. By Cathy Arnold and Patrick Morris, fortitech

48 A Matter Of Good TasteLow-fat products have to meet the highest demands in terms of taste, texture and mouthfeel to whet consumer appetites a second time. By Tan hui fern, Beneo

www.apfoodonline.com volume 24 no. 5

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

BEVERAGE50 Designing Drinks For Wellness, Vitality & Optimum Functionality

Premixes are the single-best way to maintain stability, nutritional quality and sensory appeal in enhanced beverages. however, making a good premix is much more than a simple mix and match. By Kimberly J Decker for LycoRed

32

50

44

0611APFi275x205Retailers_Jul.indd 1 6/20/12 4:01 PM

ASIA PACIFIC FOOD INDUSTRY JULY/aUgUst 2012

8

CONTENTS

AsiA PAcific food industry is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity.

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FEATuRES54 Track & Trace For Solid Supply Chain Management

With increased competitions in the market and the critical time factor in the delivery and transportation of food, the supply chain can be enhanced with an advanced fleet management system that ensures efficiency. By Tricia Thet, Goldbell Group.

57 The Way ForwardWith the current economic uncertainty affecting the market, Peter Kam, regional director of food ingredients at Connell Brothers, shared his insights with Asia Pacific food Industry about new requirements and trends. By Wong Tsz hin

58 Automation For Maximised ProductionStreamlined material handling technologies can help meat product manufacturers and distributors provide efficient storage and throughput of fresh, frozen and canned meats to meet growing demands on diversity. By Daniel Martin, Swisslog

63 Foodborne Bacteria Be Gone!understanding the cause and behaviour of foodborne pathogens can help in keeping them at bay. By Tjut Rostina

66 Making A Safe CatchSeafood is a delicacy that is susceptible to spoilage during transport and handling. Careful processing and packaging can limit microbial growth and extend its shelf life so that it can reach consumers in a safe to consume condition. By Wong Tsz hin

70 Case-Study: Screening For QualityA modern screener has transformed the operation of a young flourmill that was designed based on a 13th century mill. This combination of new and old has ensured quality flour output. By henry Alamzad, Kason Corporation

EXHIBITION & EVENTS 73 Review: SIAL China74 Review: Thaifex76 Review: ProPak Asia77 Preview: Asia Fruit Logistica78 Preview: Vitafoods Asia

www.apfoodonline.com volume 24 no. 5

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

54 58 66

Innovations in fl our improvement for almost 90 years.There is scarcely a basic food in which the quality of the raw material has such a decisive infl uence on processing characteristics and the attributes of the fi nished product as wheat fl our. Analytical quality data provide important indications, but it is the reaction of the dough to baking that shows what a fl our can really do. Our fl our improvers build quality into fl our, strictly according to the basic principles of fl our improvement: doughs must be within the rheological and enzymatic optimum, and the rheological and enzymatic optimum must be properly balanced.

• Adjustment of low gluten or protein content

• Optimization of wheat mixtures etc.

• Correction of weak or excessively strong wheat varieties

• Regulation of qualities resulting in wet, weak doughs

Stern Ingredients Asia-Pacifi c Pte LtdSingaporePhone: +65 / 6569 [email protected]

A member of the Stern-Wywiol Gruppe

Enquiry Number 3134

10

managing director Kenneth Tan

editor Wong Tsz Hin [email protected]

writer Sherlyne Yong [email protected]

editorial assistant Audrey Ang [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Cathy Arnold Daniel Martin Gayathri Ramachandran Henry Alamzad Kimberly J Decker Patrick Morris Tan Hui Fern Tjut Rostina Tricia Thet board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAdjunct Professor of AgroindustryMae Fah Luang University, Thailand

Professor Alex BüchananProfessional Fellow Victoria University

Dr Nik Ismail Nik DaudHead, Food Quality Research UnitUniversiti Kebangsaan Malaysia/PresidentMalaysian Institute of Food Technology

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

Head Office & Mailing AddressEastern Trade Media Pte Ltd1100 Lower Delta Road, EPL Building #02-05, Singapore 169206Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: [email protected]

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tan

EDITOR’S NOTE

Nutrients Convenience

Of&

At the sixth edition of the Sustainable Foods Summit held recently in Amsterdam, the food industry was told to improve supply chain efficiency and address social impacts.

According to the research of Robert van Otterdijk from the Food and Agriculture Organization (FAO), 1.3 billion tonnes of food, about a third of the total food produced for human consumption, is lost or wasted each year. He called for strategies for loss and waste reduction because of their link to food inflation, food security and health.

As highlighted by Angelika Christ from the European Federation of Corrugated Board Manufacturers, packaging plays an important role in waste reduction by protecting and preserving food products.

Improper storage, packaging and handling of food will lead to spoilage and waste. The packaging itself must also be able to withstand external elements and influence to protect its contents from contamination and damage.

Another type of wastage can result from the unnecessary disposal of food due to the lack of, or poor, tracking systems. In the event of a foodborne epidemic, it is important to be able to pinpoint the affected lot so that a full-scale recall is unnecessary. Modern tracing and tracking technologies have enabled an access of critical information anywhere, anytime. This is fast becoming a requirement in the industry to ensure efficient and safe handling of food products.

With the growing affluence of people in Asian countries such as Indonesia and Vietnam, consumers in the region are gradually developing an appetite for food with added functionality and supplements. Value added food and beverage has been earmarked as one of the most rapid growing segments in the next few years.

Asian customers do not just want food that is enriched, they want food that is fast and accessible. Their hectic lifestyles mean that there is increasing demand for convenience food that is easy to eat and easy to heat as they no longer have the time to prepare a meal. The convenience food sector is expected to thrive in the near future.

Despite the economic uncertainty surrounding the world with the euro crisis yet to be fully resolved, many at the recently concluded Thaifex and ProPak Asia believe that the food industry would not be affected too much. For one, food remains a necessity that people cannot do without. This, coupled with the fact that Asia is gradually outgrowing its western counterparts, suggests reasons for optimism.

The opening of Myanmar will present even more opportunities for Southeast Asia before the eventual establishment of the ASEAN economy community, which will be in effect in 2015. For now, Asia remains an exciting market to watch out for.

Wong Tsz Hin

4 5Shelf Life 1 2 3

Kalsec® Corporate Responsibility and Sustainability

VietnamCONNELL BROS. CO. (VIETNAM), LTD. + 84 8 3824 8282

PhilippinesCONNELL BROS. CO. PILIPINAS, INC. + 63 2 919 6088

SingaporeCONNELL BROS. CO. (SINGAPORE) PTE. LTD. + 65 6862 1772

IndonesiaPT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

MalaysiaCONNELL BROS. CO. (MALAYSIA) SDN. BHD.+ 60 3 5192 6868

ThailandCONNELL BROS. CO. (THAILAND), LTD. + 66 2 259 8500

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEXENQ NO ADVERTISERS PAGE

3120 JOHN BEAN TECHNOLOGIES SINGAPORE PTE LTD 21

3139 KALSEC INC 11

3140 KERRY ASIA PACIFIC IFC

3124 KRONES AG 17

3134 MUEHLENCHEMIE GMBH & CO KG 9

2917 MULTIVAC PTE LTD 23

3133 OISHII JAPAN 2012 80

3122 SANDVIK SOUTH EAST ASIA PTE LTD 29

3137 SATS 7

3131 SHANGHAI CHANGLONG INDUSTRIAL EQUIPMENT CO LTD 43

3028 SYSTEM LOGISTICS SPA 15

3135 URSCHEL ASIA PACIFIC PTE LTD 27

3129 VITAFOODS ASIA 2012 69

3125 WACKER CHEMIE AG 19

3091 ASIA FRUIT LOGISTICA 2012 55

3128 BASF OBC

3126 CONNELL BROS 33

3136 DSM NUTRITIONAL PRODUCTS ASIA PACIFIC 1

3132 FLEXICON CORPORATION (AUSTRALIA) PTY LTD 3

3127 FORTITECH ASIA PACIFIC SDN BHD 4 & 5

3051 GUANGDONG WANTTONE FOOD CO LTD 43

2874 GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 53

3121 HEAT AND CONTROL PTY LTD 25

6047 HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD 71

3123 HYDROSOL 45

3092 INGERSOLL-RAND SOUTH EAST ASIA (PTE) LTD 13

3138 INGREDIA NUTRITIONAL 37

3130 ISHIDA CO LTD IBC

ENQ NO ADVERTISERS PAGE

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HEAD OFFICESINGAPOREEASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road #02-05 EPL Building Singapore 169206

The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.

MEDIA REPRESENTATIVESCHINA JAPAN TAIWAN Wan Xin Xian Ted Asoshina Tom Lin Tel: 86-20-3411 4806 Tel: 81-3-3263 5065 Tel: 886-22619-2798Fax: 86-20-3411 4805 Fax: 81-3-3234 2064 Fax: 886-22619-2799

ContactPeh Sue AnnRandy TeoTel: 65-6379 2888 Fax: 65-6379 2805

Ingersoll-Rand South East Asia (Pte) Ltd42 Benoi Road Singapore 629903 Tel: 6861 1555 Fax: 6862 2086Sales Hotline: +65 6860 6734 | Service Hotline: +65 6860 6857Air: [email protected] | Tools, Fluid & Material Handling: [email protected]

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Air Treatments SystemsDesigned for ISO8573.1Air Quality Class- Refrigerated Air Dryer

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WE SERVE VIRTUALLY EVERY INDUSTRYIngersoll Rand Industrial Technologies provides

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FLUID HANDLINGAir-Operated PumpsDouble

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Hydraulic

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AFTERMARKET NEEDSServices Capabilities- Compressor Service

- Preventative Maintenance- Tools, Fluid and Material Handling,

Servicing & Overhauls

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Parts & AccessoriesCondensate Mangement- PolySep Condesate System- Pneumatic No-Loss Drain (PNLD) II- Electric No Loss (ENL)- Water Separators

Power Management- Variable Capacity Control (VCC)- Line Reactors

Controls- Automated Air System Controllers

System Components- Intelli� ow™- PaCE

Installation- Simplair Evolution- Receiver Tanks

Consumables- Filtration- Lubricants

TOOLSImpact Tools- Ergonomic designs

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Grinders

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Needle Scalers

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Drills- Up to no. 5 morse taper

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Air Starters (Engine)- Inertia and pre-engaged models

- Left and right hand rotation

- Customization

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NEWSINDUSTRY & MARKET JULY/AUGUST 2012

BUSINESS

Las Vegas, Us: Dow Chemical has attained one of its ‘2015 Sustain-ability Goals’ in the area of health with Omega-9 oils. Since 2005, the use of Omega-9 oils has eliminated more than one billion pounds (453.6 million kg) of trans and saturated fat from the North American diet.

Trans and saturated fat in a diet have shown to increase the risk of heart disease and type 2 diabetes. As part of its 2015 Goals, the company committed to achieving at least three breakthroughs that will significantly help solve world challenges in the areas of energy and climate change, water, food, housing and health.

“Although the US Food and Drug Administration has required food labelling of trans fats since 2006, many processed foods still contain unhealthy levels of trans fats and high levels of saturated fat,” said Neil Hawkins, VP of Sustainability and EH&S of the company.

Omega-9 oils have zero trans fat and the lowest amount of saturated fat among commonly used cooking

oils, including corn, cottonseed, palm, peanut and soybean. The oils are used widely throughout North America and increasingly in Asia, Europe and Latin America. More than 100 restaurant chains and packaged food companies currently use them.

In order to be designated as a ‘Breakthrough to World Challenges’, Omega-9 oils passed a rigorous, trans-parent evaluation by the company’s scientists and external stakeholders. They were evaluated for positive impact on millions of human lives, as well as minimal environmental impact from development through manufac-turing, distribution, use and end-life.

_____________________ Enquiry No: 0500

Dow Fulfils Sustainability Goals With Omega-9 Oils

Vitiva Announces Opening Of Innovation CentreMarkoVci, sLoVenia: Vitiva has announced the opening of an innovation centre in Slovenia, in response to the growing customer demand for the development of joint product applications worldwide.

The centre, which was opened in May, will expand the company’s research and development team and capabilities, extend the company’s lab applications and customer services, and provides comprehensive consulting services on oxidation management solutions, natural colours and stevia-based sweetener formulations.

The place is equipped with pilot facilities for meat, bakery, ice cream, dairy, beverage, confectionery and other food applications, as well as an equipped kitchen for joint tasting sessions with customers.

In addition, the centre has analytical and quality assessment/quality control laboratories for ingredient evaluation and validation, determination of various active ingredients in food, cosmetic and pharmaceutical applications, shelf life monitoring, food legislation advising and quality systems implementation. It also offers technical support for the pharmaceutical industry by executing stability tests, developing and validating analytical methods and preparing active substance master files._______________________________________________________ Enquiry No: 0501

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BUSINESS NEWS

INDUSTRY & MARKET

JULY/AUGUST 2012 ASIA PACIFIC FOOD INDUSTRY

15

Palsgaard Awarded For CSR Effortson which the liberal party focuses when choosing the recipient of the CSR award.”_____________________ Enquiry No: 0502

J U e L s M i n d e , d e n M a r k : Palsgaard has won an award for its dedication to corporate social responsibility (CSR), and long standing contribution to the local community surrounding the emulsifier factory in Juelsminde, Denmark. The company received the award from the Danish liberal party, the largest party in Denmark, who for the past 25 years has been honouring companies and individuals that are exceptionally dedicated to CSR.

Ever since the founder and inventor of the first commercial emulsif ier Einar Viggo Schou expressed his values in three words — loyalty, commitment and responsibility — they have been the keystone of the company. He started out by donating the church in Juelsminde and making the manor park and library open to the public.

Since then, the company has donated 16.5 hectares of land for the Hellebjerg Sports and Youth School, established the golf course in Juelsminde, allowed staff members to be part of the local voluntary fi re brigade and helped establish a new scenic walking path along the coast line. The company has consistently maintained a tradition for contributing to and providing fi nancial support to the local community, and especially to voluntary work in connection with local sports and leisure activities.

During the presentation of the award, Troels Lund Poulsen, MP for the liberal party and former minister for the environment, explained why the company had been chosen, “For more than a century, Palsgaard has been a pioneer in CSR, and at the same time its management has prioritised the welfare of its employees and its surrounding community. All in all, the company lives up to all the aspects

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BUSINESS NEWS

INDUSTRY & MARKET

Efficacy Of Birko’s Antimicrobial Interventions ValidatedcoLorado, Us: Birko has announced that independent testing at Angelo State University, Texas, US, has validated the efficacy of its antimicrobial interventions for beef and pork.

In testing conducted during February and March 2012, beef and pork carcasses were treated with either Beefxide or Porkxide, or lactic acid. The data showed that both solutions were effective as antimicrobial interventions for reducing microbial numbers on intact beef and pork carcasses, respectively.

“These results match those that we have obtained in other studies, further indicating that Beefxide and Porkxide will be valuable antimicrobial aids for processors,” said Dr Elis Owens, chemist/microbiologist for the company.

Beefxide received approval in May 2011 from the USDA-FSIS for use as an antimicrobial processing aid on beef carcasses, primals, cuts and trim, and is listed in FSIS Directive 7120.1. Simultaneously, the company received approval for its Porkxide intervention for use as antimicrobial processing aids on pork products.

___________________________ Enquiry No: 0504

Effects Of BPA Exposure May LastMaryLand, Us: Exposure to low doses of Bisphenol A (BPA) during gestation had immediate and long lasting, trans-generational effects on the brain and social behaviours in mice, according to a recent study accepted for publication in the journal Endocrinology, a publication of The Endocrine Society.

BPA is a man-made chemical present in a variety of products including food containers, receipt paper and dental sealants and is now widely detected in human urine and blood. Public health concerns have been fuelled by findings that BPA exposure can influence brain development. In mice, prenatal exposure to BPA is associated with increased anxiety, aggression and cognitive impairments.

“We have demon-strated for the first time to our knowledge that BPA has trans-generational actions on social behaviour and neural expression,” said Dr Emilie Rissman of the University of Virginia School of Medicine and lead author of the study.

“Since exposure to BPA changes social interactions in mice at a dose within the reported human levels, it is possible that this compound has trans-generational actions on human behavior. If we banned BPA tomorrow, pulled all products with BPA in them, and cleaned up all landfills tomorrow it is possible, if the mice data generalise to humans, that we will still have effects of this compound for many generations.”

In this study, female mice received food with or without BPA before mating and throughout gestation. Plasma levels of BPA in supplemented female mice were in a range similar to those measured in humans. Juveniles in the first generation exposed to BPA in utero displayed fewer social interactions as compared with control mice. The changes in genes were most dramatic in the first generation (the offspring of the mice that were exposed to BPA in utero), but some of these gene changes persisted into the fourth generation.

“BPA is a ubiquitous chemical, it is in the air, water, our food, and our bodies,” said Dr Rissman. “It is a man-made chemical, and is not naturally occurring in any plant or animal. The fact that it can change gene expression in mice, and that these changes are heritable, is cause for us to be concerned about what this may mean for human health.”

Other researchers working on the study include: Jennifer Wolstenholme, Michelle Edwards, Savera Shetty, Jessica Gatewood and Jessica Connelly of the University of Virginia, and Julia Taylor of the University of Missouri.

____________________________________________________ Enquiry No: 0503

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2012

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BUSINESS NEWS

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18 years and older, and hot cereal for females 18 years and older. Many of the same foods are selected by the different gender and age groups,

just that they rank differently in terms of being the most frequently consumed._____________________ Enquiry No: 0505


17

Take charge of your water quality – with the Hydronomic from krones.

Discover krones’ water treatment system and what it can do: just scan the code with your smartphone! krones.com/en/qr/03

Hydronomic, ASIA PACIFIC FOOD INDUSTRY, 124 x 200 mm, CC-en34-AZ027_06/12

CC-en34-AZ027_06_12.indd 1 11.06.12 12:33

FRESH!www.apfoodonline.com

Food Technology ServedFood Technology Served

NPD Study Reveals Motivations Behind Food Choiceschicago, Us: A study conducted by NPD has found that motivations driving morning food and beverage choices vary by age and gender.

The ‘Morning MealScape’ study reported that men aged 18 years and older are seeking to save money and watch their diet for things they are trying to avoid, while women of that age cite losing weight most often.

The study, which questions morning meal and snack occasions and marr ies att i tudinal and behavioural motivations to reveal the ‘whys’ behind morning selections, also fi nds that kids under 13 are about having something that they like. The same is true for teens, but food that looks good has more importance with this age group.

“Food manufacturers interested in connecting their products with consumers in the morning should align product benefi ts with consumer needs,” says Dori Hickey, director, product development at NPD and author of the study. “Understanding the why behind food and beverage selections provides the knowledge to send a message to your consumer targets in a way that resonates with their individual motivations.”

The top two morning meal food choices across all ages and gender are cold cereal and fruit, but varies according to age and gender thereafter. Scrambled eggs are next on the list for kids, bananas for males

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BUSINESS NEWS

INDUSTRY & MARKET

Oceans Omega Signs Exclusive Agreement With Cottnew Jersey, Us: Oceans Omega has signed an exclusive contract to supply Cott Beverages with emulsions, and is its exclusive omega-3 emulsions supplier in the US.

Oceans Omega has developed proprietary stabilisation technologies for incorporating omega-3 EPA and DHA into beverages, while Cott intends to use the emulsions to fortify private label and control brand beverage products with omega-3’s EPA and DHA.

“Oceans Omega’s stabilisation of omega-3s presents Cott with the opportunity to fortify private label and control brand beverage products with heart healthy omega-3s,” explains Mike Gibbons, president of Cott’s US business unit.

______________________________________________________ Enquiry No: 0507

Kellogg Illustrates Benefits Of Cereal With Compendium

Michigan, Us: When it comes to breakfasts that give people a strong start to the day, cereal is near the top of the list –– and Kellogg wants to give people the facts on this nutritious breakfast food.

Demonstrating its commitment to further growing, and sharing its knowledge base around ready-to- eat cereal, the company announced the launch of the 2012 edition of Cereal: The Complete Story. The updated research compendium includes a variety of data that illustrates the many health benefits of breakfast cereal.

The compendium offers science-based information regarding the role that eating cereal can play in maintaining healthy weight, boosting nutrient intake, and providing a breakfast that is lower in calories, sodium and sugar when compared to other breakfast choices.

“There are a number of reasons why cereal has been a part of consumers’ breakfasts for more than a century,” said Christine Lowry, VP of global nutrition marketing for the company. “The research

in this updated compendium reinforces the nutrition, value, convenience and great taste of cereal. We rely heavily on this growing body of research to shape our own direction and make it clear that cereal is an ideal breakfast choice.”

Highlights of the research:• Childrenwhoeatcerealregularly

tend to have lower body mass indices compared to children who skip breakfast.

• Cereal is a gateway to milkconsumption for young children. In fact, cereal with milk is a leading source of 10 nutrients in US children’s diets.

• Only one in 10 people in theUS get their recommended daily amount of fibre in their diets — and cereal can be an important source of this critical nutrient.

Cereal has lower levels of sodium per serving than many other breakfast foods.

In addition to updating the global science around breakfast cereal published since the previous version, the 2012 edition includes new references to hypertension, cardiovascular disease, as well as a section on sustainable agriculture._____________________ Enquiry No: 0506


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DO YOU WANT TO STABILIZE YOUR EMULSION WITHOUTAN EMULSIFIER?

Would you like to replace your emulsifier with a soluble dietary fiber? Talk to us. We have the solution.We can offer you a naturally occurring carbo-hydrate derived from starch with excellent emulsifying properties: alpha-cyclodextrin. It interacts with triglycerides building up a surfactant like structure that stabilizes oil-in-water emulsions efficiently. Our alpha-cyclodextrin additionally provides viscosity modulations and increased mouth-feel. It is non hygroscopic and non-browning, color-less, neutral tasting and easy to handle.

Wacker Chemicals (China) Pte. Ltd.Tel. +86 21 6100 3535 [email protected]/emulsifier

OcTOber 3 – 5, 2012JakarTa, IndOnesIaVisit us at booth J9.

CREATING TOMORROW’S SOLUTIONS

Fi_AsiaPacificsFoodIndustry_Emulsifiers_80x240_050612_RZ.indd 1 06.06.12 15:31

Tate & Lyle To Facilitate Customer Collaboration & Innovationchicago, Us: Tate & Lyle has opened a Commercial and Food Innovation Centre in the Hoffman Estates suburb of Chicago, US.

The 110,000 sq ft (10,219 sq m) facility is designed to facilitate customer collaboration from ‘idea-to-plate’, through the development of new food and beverage products that satisfy consumers’ increasing demand for health, convenience, value and taste, and to significantly accelerate their delivery to market.

It will also act as the cornerstone for the company’s increasing global network of research, food application and technical support laboratories and will serve as the global headquarters of its Innovation and Commercial Development unit. It is also the North American headquarters of the company’s Speciality Food Ingredients division.

It includes advanced food science research and processing laboratories, applications and technical services laboratories, a culinary demonstration kitchen, consumer insight and sensory testing facilities, pilot plant and prototype manufacturing facilities, and global communications capabilities.___________________________________ Enquiry No: 0508

INDUSTRY & MARKET


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BUSINESS NEWS

INDUSTRY & MARKET


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Reynolds & Oplon Collaborate For Antimicrobial PackagingrechoVoT, israeL: The Reynolds Group and Oplon pure science have announced a collaboration for the development, manufacturing and sale of packaging for fresh meat, liquid food and beverages.

The companies will focus on the development, industrialisation, and commercialisation of novel antimicrobial packaging with the intent of bringing to the marketplace, fresher, better tasting products with longer shelf lives. It reflects the companies’ shared commitment to offer the next generation of food and beverage packaging to the consumer.

“We are looking forward to working with the Reynolds Group on our common objective of developing new and innovative antimicrobial packaging,” stated Mr Ronen Melnik, chairman of Oplon. “We are particularly excited about expanding our implementation efforts that will help produce novel antimicrobial packagingfor foods and beverages that will benefit both manufacturers and consumers.”

The agreement covers the full breadth of Reynolds’s global operating companies across multiple packaging brands and packaging categories, and will include an initial evaluation period, followed by development and adaptation to the company’s manufacturing processes.

The joint program will span over an 18 - 36 month period.___________________________________________ Enquiry No: 0510

Lion’s Dairy To Omit PermeateVicToria, aUsTraLia: Two of Lion’s dairy brands will be simplifying the milk manufacturing process by omitting permeate, a watery by-product of milk production. As a result, shoppers will be able to choose milk that is as close as possible to how it is on the farm.

Responding to consumer demand for purer, simpler and less processed food that comes from local sources, PURA and Dairy Farmers will be providing fresh milk that is less processed from July 1, 2012.

“We have listened to our consumers. Three out of four told us they’re becoming more concerned about how processed their food is,” said Libby Hay, external relations director of the company.

The latest research into the nation’s attitudes to food quality highlighted that nine out of ten Australians who check for additives and preservatives and the level of processing a product has undergone would choose a less-processed option if available.

“We looked at our manufacturing process and realised that adding permeate was not essential, so it was an easy decision to remove it from our milk,” said Ms Hay. Consumers who prefer their milk closer to nature should look out for the ‘permeate free’ label on both companies’ products

“With access to more information than ever before, consumers are demanding high standards when it comes to the food and beverages they give to their loved ones, with recent research into food trends highlighting almost half need to know where their food comes from as well as what’s in it,” said accredited practising dietitian, Geraldine Georgeou.

________________________________________ Enquiry No: 0509

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INDUSTRY & MARKET

PMMI Reveals Trends In Labellingequipment manufacturers (OEMs) to help them implement the changes seamlessly,” says Paula Feldman, director of business intelligence of the company.

There will be six main trends over the next three to five years, which are: reductions in label unit costs, thinner label stock, reduced label material waste, greater use of sustainable materials, implementation of anti-counterfeiting and tamper-evident tactics, as well as improved tracking across the supply chain.

Manufacturers are also looking out for versatility as they have to accommodate a variety of label technologies and materials. They are looking for intuitive controls,

Virginia, Us: According to the report Trends in Labeling produced by PMMI, product marketers are finding new ways to use labels as a way to enhance shelf appeal.

The report predicts US label shipments to increase by 4.2 percent annually, and worldwide shipments by 5.2 percent annually, to reach US$20 billion and US$110 billion respectively, in 2015. Pressure sensitive labels are the most popular by far.

“70 percent of the companies we interviewed for this report are making some sort of change to their labelling, marking or coding processes. And what they want is for their suppliers and original

easy cleaning and maintenance predictors.

“A machine that can accom-modate several functions will contribute to greater productivity and take up less space on the plant floor,” Ms Feldman says. “59 percent of respondents said they need to install new labelling equipment, or modify what they have, so their demands for versatility are likely to increase.”

“With the volume of eco-conscious label materials on the increase, new materials including soy-based film, tree- and paper-free stocks made from stone, and post-consumer recycled materials, the need for versatility and help making a seamless transition is going to grow,” she adds.

______________________ Enquiry No: 0511


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Frigoscandia | Stein | DSI | Double D

Complete integratedprocessing solutions? Talk to JBT FoodTech

www.jbtfoodtech.com

John Bean Technologies Singapore Pte. Ltd.

20 Harbour Drive#04-02 PSA VistaSingapore 117612Phone: +65 6776 6220Fax: +65 6776 [email protected]

Portioning

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Frying

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Freezing & Chilling

Refrigeration

JBT FoodTech is about developing better ways to help you createsuccessful food products, while giving you the lowest Cost ofOwnership.We can provide you with flexible, customised solutions for portioning,coating, frying, cooking, baking, freezing, chilling and proofing to matchyour toughest demands for application, quality and throughput.These include the Stein range of in-line coating and frying equipment, theFrigoscandia range of spiral freezers and coolers, and the DSI slicingand portioning systems.And since we’ve added the Double D line of custom-built cookers andsearer/grill markers to our portfolio we can offer more complete flexiblesolutions, all backed up by fully comprehensive After Market Support.

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Arla To Invest In China

Coca-Cola To Invest Additional US$3 Billion In Indianew deLhi , india : Coca -Cola India announced it would invest an additional US$3 billion in India through 2020, to further capture growth opportunities in the country’s fast-growing nonalcoholic ready-to-drink (NARTD) beverage market. This will bring the total investment in India from 2012 to 2020 up to US$5 billion.

NARTD beverages have enor-mous growth potential in India. The company has registered unit case volume growth in India for the past 23 quarters, 17 of which have seen double-digit growth.

The company and its bottling partners have plans to capture growth in India with investments in innovation, expansion of distribution network, cold drink equipment placement and augmentation of manufacturing capacity.

we continue to grow our offerings to be the non-alcoholic, ready-to-drink beverage company of choice for local consumers.”

Worldwide, the company and its bottling partners are investing more than US$30 billion over the next five years to support anticipated growth. These invest-ments range from manufacturing facilities to distribution systems to marketing investments in emerging economies.____________________ Enquiry No: 0512

Atul Singh, president and CEO, Coca-Cola India and Southwest Asia, said, “India is a strategic growth market for the company, ranking among our top 10 markets in volume globally and as the largest market in the Eurasia and Africa Group. Our India business has been growing at a robust rate over the last five years, and our goal is to continue this momentum. The country’s demographics, economic and social parameters are all huge drivers of growth and we have to ensure that

Viby, denMark: China is the fastest growing dairy market in the world and has over 1.3 billion consumers. As such, Arla Foods is looking to strengthen its presence on the Chinese market by signing agreements with China Mengniu Dairy Company and COFCO Corp.

Aimed at boosting exports to China, Arla has entered several agreements, which are expected to increase total turnover in China five-fold by 2016:

It will become an indirect share-holder of China Mengniu Dairy Company along with Mengniu’s s i n g l e l a rg e s t s h a re h o l d e r, COFCO Corp.

Together with Mengniu, the company will establish the China-Denmark Milk Technology and Cooperation Centre, which is to provide expertise on milk quality, traceability and controlled milk production on farms. This agreement is a framework agreement supported by China’s Ministry of Agriculture and Denmark’s Ministry of Food, Agriculture and Fisheries.

Both companies will expand the Arla brand to new product categories, and their joint venture will become part of Mengniu.

With a growth rate of approxi-mately 10 percent, the Chinese market is expected to surpass the US as the world’s biggest market for dairy products in 2020.

China is considered one of the company’s five strategic growth markets (along with Russia, the US, Poland, the Middle East and North Africa), where it works to create long-term growth opportunities.

The investment in these agree-ments would amount to 1.7 billion Danish kroner (US$284.8 million).____________________ Enquiry No: 0513

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INDUSTRY & MARKET


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Enzyme Cuts Acrylamide Levels In French Friesb a g s V a e r d , denMark: Novozymes has revealed data from new industrial-scale trials showing that the enzyme Acrylaway can reduce acrylamide levels in french fries by up to 50 percent. Acrylamide has

been considered a potential health risk since Swedish researchers in 2002 discovered that many starchy foods contain high levels of the compound when fried or baked. French fries are one such example.

The enzyme was launched globally in August 2007, initially targeting the biscuits and snacks market, and food manufacturers around the globe have since showed interest in the solution.

The main mechanism for acrylamide formation involves the amino acid asparagine. When frying or

roasting starchy foods, asparagine is converted into acrylamide in a process called the Maillard reaction, responsible for colour and flavour developments.

By adding the enzyme to the foods, asparagine is converted into another common amino acid, aspartic acid, which does not take part in the formation of acrylamide. As the enzyme specifically modifies asparagine, the other amino acids and sugars remain active to contribute to the Maillard reaction, reserving the taste and appearance of the final product.

When processing french fries, the potatoes are peeled, cut and blanched as usual, and then dipped or coated in a solution with the enzyme. The trials have demonstrated a 35 - 50 percent reduction in the formation of acrylamide.

Meanwhile, the enzyme has been proven to be effective across a broad range of products, including biscuits, cookies, crackers, crispbreads and cereal- and potato-based snacks, as well as coffee. ________________________________________ Enquiry No: 0514

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Multivac PtE ltd25 International Business Park #01-61/63 German Centre Singapore 609916Tel: +65-6565 3919 • Fax: +65-6566 9798 • Email: [email protected] • Website: www.multivac.com

24

PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2012

Tecsia Lubricants: Food Grade OilBeslux Gear-Atox F-220 is a food grade semi-synthetic chain oil that can be designed to suit specific production requirements. Performing at similar levels, the product is an alternative to fully-synthetic oil.

Its formulation, which consists of highly refined base oils and additives, provides the lubricant with properties that meet NSF H-1 class and industrial standards.

The oil has a high thermal stability that can withstand temperatures of up to 150 deg C, and greatly minimises carbon deposits on production chains.

It does not drip readily due to its extra-tacky nature, which eliminates the risk of product contamination. Additionally, it has improved corrosion and rust prevention capabilities, as well as a longer re-lubricating interval in comparison to other mineral oil-based lubricants.

_______________________________ Enquiry No: P522

Bosch Packaging: Horizontal Flow WrapperBosch Packaging Technology’s Pack111 is a horizontal flow wrapper developed for food and non-food applications. Designed especially for the Asia Pacific market and manufactured according to the same standards as high-speed machines, the flow wrapper serves the mid-range output level with rates of up to 250 packages per minute. Operated with two servo drives, the machine is capable of handling high volume production 24/7 while assuring low downtime.

The machine’s compact design and HMI interface facilitates operation, while a second film reel holder and automatic splicing technology are available as optional add-ons. These additions would allow for seamlessly spliced films, increasing line efficiency. Air evacuation and air gusseting devices can also be added for tighter packages and attractive end seals.

_______________________________ Enquiry No: P523

ABB: Palletising RobotsABB’s PalletPack 460 is a package of pre-engineered products configured for end-of-line palletising that greatly improves ease of use for integrators, and lowers the hurdle of entry into automation.

The function package, available for either high-speed bag palletising or compact end-of-line case palletising, consists of the palletising robot IRB 460, a Flex Gripper, an ABB Programmable Logic Controller (PLC), a Jokab Safety PLC, support software, user documen tation and a FlexPendant that features a graphical Human Machine Interface (HMI).

The package aims to provide robotic palletising solutions that are cost effective and easy to integrate, program and use.

_______________________________ Enquiry No: P521

Solanic: Potato ProteinsSolanic’s potato proteins are native, natural proteins, which are 100 percent vegetal and require no allergen labelling. It is suitable for applications such as gluten-free bread, non-dairy ice-cream, meat-free analogues and egg-free dressing and sauces.

In addition, potato protein is more sustainable than animal proteins: based on its fossil energy use, global warming potential and land occupation, its agri-footprint is smaller compared to whey and egg white protein.

The dairinQ is good for clean label fruit sorbet. It gives a high and stable overrun, a fresh taste and a firm texture, without the need for artificial emulsifiers. Patissionate is suitable for gluten-free bakery as it provides a better loaf volume and colour, with a more even and softer crumb texture and improved nutritional quality.

_______________________________ Enquiry No: P520

Progress through innovation

heatandcontrol.com

Complete Snack Processing Systems

•Potato Chips; from hard bite to classic•Corn & Tortilla Chips•Taco Shells, Corn Tortillas & Tostadas•Fabricated Chips•Pellet Snacks•Extruded Snacks•Roasted Nuts, Peas & Legumes•Namkeen [Traditional Indian savoury snacks]

Heat and Control is one of the world’s leading manufacturers of snack food processing systems with 60 years food industry experience. Complete systems are provided to deliver the highest quality food products and a combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for product requirement.

APFI_July2012_FULL_205x275_H&C_SnackProcSys_205x275.indd 1 07 Jun 2012 13:08:49

Enquiry Number 3121

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SATO Auto-ID: Automatic LabellingSATO’s AL800 is an automatic label application that enables significant time savings over manually printing and applying labels to products. It can be used across label application requirements that include primary, secondary, top, bottom, corner wrap, or multi-panel variable product identification labelling.

It can be applied through rollers, cylinders, cylinder jets and press jets, in directions that range from top, lateral and bottom. When applied with a roller, it has a feed speed of 5 - 30 m/min. For all other application methods, the feed speed ranges from 5 - 15 m/min.

The machine comes with an LCD display that provides a step by step guide to its usage, a voice warning when a hard-ware error occurs, as well as troubleshooting capabilities.

_______________________________ Enquiry No: P525

Igus: Lubricant-Free DeflectionIgus’s iglidur knife-edge rollers function as conveyor pulleys used to implement belt deflection for conveyor technology applications.

The standard product range comes in three types of materials, the first of which being the universal P210, followed by the FDA-compliant A180 (up to 90 deg C), and the A350 (up to 180 deg C).

Characterised by a tight deflection radii and low essential driving power, the knife-edge rollers offer complete freedom from the lubricant of the belt deflection, cost effectiveness, high holding times, and a long service life of the belt.

_______________________________ Enquiry No: P524

Avure Technologies: High Pressure ProcessorThe Avure QFP 350L-600 is a cost effective High Pressure Processing (HPP) system that has a fast cycle time with a working capacity of 350 litres per cycle.

At the same time, its maximum working pressure of 87,000 psi (600 MPa) enables the rapid destruction of foodborne pathogens, such as E coli, Listeria, and Salmonella for targeted food safety and shelf life goals.

The 350 litres HPP system can be used to process juices, ready-to-eat meats, ready meals, processed fruits and vegetables, as well as to shuck and pasteurise seafood.

_______________________________ Enquiry No: P526

Payne: Decorative TapeDecorative metallic and holographic printed tapes from Payne transform packs with a kaleidoscope of rich colours. The patterns of the Prism and Mira ranges create the illusion of movement, attracting customer attention at the point of purchase.

The Prism range combines a selection of decorative holographic films. Two base films are available, ‘Mini Pillars of Light’ and ‘Micro Glitter’, which can be overprinted with a gold wash or any design from the company’s Designer Collection.

The end result is a combination of print and holographic films with sparkling prismatic patterns creating play and the movement of light stimulating sensation that can be overprinted for more impact.

Mira offers metallic silvers, gold and holographics together with de-metallised versions. It has a high reflectivity and quality finish that can be enhanced with print techniques.

_______________________________ Enquiry No: P527

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Buhler Aeroglide: Hot Air Expansion Of PelletsBuhler Aeroglide’s

AeroExpander is a technology utilised for the continuous hot air expansion of pelleted products. The elimination of frying for the expansion process can reduce oil usage by up to 75 percent, resulting in signifi cant cost savings year after year.

It delivers air uniformly to the product for an effi cient and consistent expansion, while the custom designed dual plenum – coupled with a specialised air delivery system – makes 100 percent pellet expansion achievable. The result is product consistency with a tight control of expansion, bulk density, colour and texture.

The technology can be used for the production of third generation snacks, and features food grade, heavy duty construction with a focus on sanitation. The custom product conveyor system also ensures ‘fi rst in, fi rst out’ product tracking, while the use of recirculated air provides an energy effi cient means of producing healthy snacks.

_______________________________ Enquiry No: P531

Heat And Control: Snack FryerThe HeatWave 1605, a snack frying system from Heat and Control, is developed to use modern technology while retaining the taste from traditional manufacturing processes.

It serves as a ‘multi-purpose’ frying system that is suitable for processing the majority of raw materials that make up the snack product range. It uses less oil than conventional fryers, and can be employed for frying nuts, pellets, extruded and other snacks.

It has the ability to remove fi nes almost immediately after they have entered the oil, and has an external heating that eliminates oil scorching.

Standard features include automatic oil level control, screw jack hood/conveyor hoists, and clean-in-place systems, in addition to technical support.

_______________________________ Enquiry No: P528

Krones: LabellerT h e C o n t i r o l l labeller from Krones decorates containers with wrap-around, reel-fed labels. It has a labelling station that

cuts fi lm or paper labels and then uses hotmelt to glue them to the containers.

A feed roller, the speed of which is adapted to suit the label length, continually pulls the label web from the reel. The label web guider, which is installed as standard, is responsible for ensuring that the label web is pulled straight. In the cutting unit, the labels are precisely cut while a computer and servo-motor provide an exact cut-off point. Two narrow strips of hotmelt, which are applied by a heated glue roller to the leading and trailing label edges, glue the labels together. This method minimises glue consumption.

Container tables for the machine also come in variations that are adaptable to round and specially shaped containers, as well as special decorations.

_______________________________ Enquiry No: P530

Sidel: Dry-Decontamination SystemDesigned to satisfy the rising demands for healthier drinks while respecting the specifi cations of sensitive products, the Combi Predis Fma by Sidel is a dry-decontamination system used for the aseptic blowing, fi lling and capping of sensitive products in PET bottles.

It allows bottle sterilisation directly at the perform phase without using water and is suitable for both low and high acid products. It can be used for bottles with volumes ranging from 100 to 2,000 ml, as well as products with viscosities that resemble smoothies. The machine also has a production rate of 40,000 bottles/hr, and a fi ller effi ciency rate of 92 percent.

Apart from providing savings on water and energy consumption, the technology also offers unlimited light-weighting possibilities.

_______________________________ Enquiry No: P529

Get better bacterial control with a Sandvik stainless steel belt

Wherever there’s a need for maximum hygiene – from surgical tools to catering equipment – the material of choice

is stainless steel, so why should your conveyor belts be any different?

Inert, corrosion-resistant and easy-to-clean, a pre-welded endless stainless steel belt provides an immediate hygiene upgrade. And no crevices, joints, textures or fibers means nowhere for bacteria to hide.

n Lowest levels of bacteria growthn Easy to clean by pressure, brush,

steam or chemicalsn Fast cleaning with low water/

chemical consumptionn Long working life with low

maintenance requirements

www.sandvik.com/steelbelts

Sandvik South East Asia Pte Ltd, Process Systems Division 50, ALPS Ave, #04-00 Sandvik Building, Singapore 498782Tel: +65-64773736 | Fax: +65 -64773785Email: [email protected]

APFoodSafetyFeature.indd 1 06/01/2012 12:53

Get better bacterial control with a Sandvik stainless steel belt

Wherever there’s a need for maximum hygiene – from surgical tools to catering equipment – the material of choice

is stainless steel, so why should your conveyor belts be any different?

Inert, corrosion-resistant and easy-to-clean, a pre-welded endless stainless steel belt provides an immediate hygiene upgrade. And no crevices, joints, textures or fibers means nowhere for bacteria to hide.

n Lowest levels of bacteria growthn Easy to clean by pressure, brush,

steam or chemicalsn Fast cleaning with low water/

chemical consumptionn Long working life with low

maintenance requirements

www.sandvik.com/steelbelts

Sandvik South East Asia Pte Ltd, Process Systems Division 50, ALPS Ave, #04-00 Sandvik Building, Singapore 498782Tel: +65-64773736 | Fax: +65 -64773785Email: [email protected]

APFoodSafetyFeature.indd 1 06/01/2012 12:53

Sandvik South East Asia Pte LtdProcess Systems Division50, ALPS Ave, #04-00 Sandvik Building Singapore 498782Tel: +65-64773736 | Fax: +65-64773785Email: [email protected]

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PACKAGING & PROCESSING

A leading manufacturer of frozen pizzas in Germany with over 30 years of experience has been supplying customers from all over the world. During the manufacturing of the pizza dough, dosing systems are used continuously in the daily production process for mixing ingredients such as flour, water and spices according to a variety of recipes.

As is the case throughout the entire food industry, high quality requirements exist for the final product. This is why it is absolutely necessary for the various basic ingredients to be dosed exactly as prescribed by

the recipe, in order to ensure constant quality and a consistent taste. It is not the absolute precision, but rather the constant ratio between the individual components that is decisive.

Material flow fluctuations during the infeed of the various quantities can have a negative impact on the quality of the end product. In the worst case, they can even make it unusable. Volumetric or gravimetric methods are used to measure and control these material flows.

Whereas fluids can certainly be transported and dosed using volumetric flow rate measurement, this method is

not adequate for solids such as flour or spices. These ingredients can display varying densities, which means that the fluidity of the ingredients concerned can also vary.

In such cases, the gravimetric dosing method is essential.

Gravimetric dosing systems include differential dosing scales, which work on the principle of gravimetrically controlled material removal from a weighing container. The ingredients for the pizza dough are fed into a mixing process, for example, via a feed screw, in an adjustable quantity (mass/unit of time) from various containers.

This material flow is calculated from the loss in weight and time. An electronic weighing module handles and controls the tasks of recording the measured values, calculating the flow rate and controlling any necessary replenishment.

Practical aPPlicationThe end customer uses six dosing scales for producing the pizza dough. With Fest, as its partner for system engineering of the production systems, the customer has set up the differential dosing scales in accordance with the specific requirements.

Previously, dosing was controlled with the aid of weighing amplifiers and a corresponding

in pizza making, bad dough mixture can induce significant costs. Gravimetric differential dosing can ensure high quality in the production of pizza dough. By thomas Konow, system consultant, Siemens

Case-Study:

Perfect Dough

MixingThe

Chris

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dosing control program in the connected Siemens Simatic S5 control system.

When changing the entire control system from Simatic S5 to Simatic S7, the customer decided to substitute the existing weighing amplifiers with new weighing systems at the same time — as there was no appropriate replacement for the old systems.

The decision was taken to use the Siemens Siwarex FTC weighing module. This module is an optimum solution wherever high demands are placed on continuous weighing and dosing control procedures. The discharge control of the system ensures that the various recipe components are fed into the mixing process according to a defined discharge quantity.

cuStomer BenefitSThe use of the weighing module offered the company an important advantage: they only need to employ a weighing system that was specially designed and developed for the loss-in- weight application.

Loss-in-weight systems are among the more complex dosing systems and have a decisive influence on the quality of end products. This makes fast and easy access to the weighing system all the more important.

The weighing module offers significant advantages in this respect: during parameter assignment of the weighing system, complex adjustments, such as controller parameters, filters and stability criteria are carried out automatically. Other fine-tuning can be performed manually at a later time via the control system.

comPlete inteGrationThe module also del ivers

additional benefits when it comes to system integration: the available function and data blocks enable complete integration into the Simatic S7 controller. This considerably shortens commissioning time.

All the functions of the system are therefore available without limitations for the weighing applications.

SimPle SyStem oPerationThe module’s parameter assign-ment software enables the user to commission the scales simply and conveniently — thanks to clearly structured screens and its Windows user interface.

Data can also be displayed and modified while the system is operating. Process visualisation

under the WinCC HMI software ensures that all dosing scales can be operated and monitored centra l ly whi le they are in operation.

All in all, the weighing module gives the pizza producer the possibility of complete control and monitoring of the pizza dough production. It also presents clear benefits with respect to integration in the controller, as well as a high degree of flexibility in the utilisation of the system’s functionalities. These benef i ts guarantee production quality and ensure efficient, cost-effective operation of the dosing applications.

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featureS of the weiGhinG module• Uniformdesigntechnologyandsystem-widecommunication

that provides integration with the controller and process control system

• Flexible adaptation to different requirements with system solutions

• Autosetup:automaticcalculationandsettingofparameters• Simpleparameterassignmentusingthesystem’ssoftware• Simpleparametermodificationdirectlyonthedosingsystem

or in the control system• Extensivediagnosticfunctions• Filteringofsynchronousandasynchronousfaults• Supports module replacement without re-calibration

of scales • Unlimitednumberofdosingcomponents• Easilyscalableandexpandable

As the food industry evolves, fryers that require less oil and energy seem like natural solutions. The introduction of low oil volume (LOV) fryers help ensure cost and material savings. By Jason Moles, field marketing manager, Henny Penny

like utility sinks, only greasier. Otherwise, the process was the same.

Innovation — both in actual fryer design and in solving the big challenges of the industry — has been the key ingredient in helping frying remain a viable, profitable food service focus.

A slice of fryer history under-scores this; it also is a powerful reminder that innovation and ‘unrealistic’ goals are what will keep food service companies of all types thriving and successful.

About 30 years ago, fryers began to resemble the current generation of models. It was also around this time that energy and environmental concerns started to significantly influence purchase decisions, which in turn drove a much-needed shot of innovation into the industry.

LOV Fryers:

AnswersIndustry’s

ChallengesTo

B u i l t - i n o i l filtration became increasingly popular due to convenience and effectiveness. Filtering was now a much easier job, and daily filtering and cleanup became the norm. This in turn promoted a beneficial cycle of longer oil life, higher product quality and lower labour and oil costs.

By the mid-2000s, the high-end commercial fryer was an efficient, powerful piece of equipment, providing critical functions to all types of restaurants around the world. Improvements to the control, heating and filtration systems meant that a fryer could turn out 80 pounds of French fries every hour, all day long, from three and a half square feet of kitchen floor space.

In its earliest, crudest form, commercial deep frying differed little from how it was done in private homes: in a large stainless steel bucket, two-thirds full of oil, set over a gas or electric burner.

The buckets (or pots) in restaurants were larger and rectangular, sometimes lined up two or three in a row, a bit

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PACKAGING & PROCESSINGPACKAGING & PROCESSING

with a key item used in the cooking of many of the foods they served.

The problem for foodservice operators was essentially an economic one. There are three good reasons for the popularity of fried foods worldwide: fast, tasty and cheap. Change even one of these elements and the picture alters dramatically.

Addressing the trans fats issue meant cooking fried foods with alternative oils, a move that would raise costs or diminish flavour profile — or both. Either one of these changes could prove disastrous to quick-service chains, the operators who relied most heavily on fried foods. Changing both could prove fatal to a business. This led businesses to develop low or no-trans fats

oils with the same taste as current oils, and to find ways of managing the subsequent higher costs of frying.

Cooking oil is the single most expensive component in high volume frying programs, exceeding even equipment, service and labour. If restaurants were forced to spend more on oil, the difference was going to come from somewhere.

What if, on the other hand, there was a way to make oil last longer and make up the difference that way? What if you never had to change the oil?

IndusTry CHAngIng MOVeNever is fairly unrealistic, but the core idea did not have to be. Operators wanted a way to increase the lifecycle of oil so as

CHAnge In reguLATIOnsOn January 1, 2006, a law went into effect in the US, requiring food manufacturers to disclose the amount of trans fats in packaged food products.

US health experts were finding more and more reasons to believe that the widespread presence of trans fats in the nation’s diet is the cause of significant long-term health problems in Americans.

Trans fa ts were found to be mostly created in the hydrogenation process common to the manufacturing of anything made with vegetable oil — frying.

Cities like New York and Chicago were actively seeking to ban trans fats from restaurant menus. The restaurant industry suddenly had a serious problem

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to make measurable, meaningful differences in their bottom line.

A complicating factor was that the available low-to-no trans fats oils tended to be less durable than the common corn or soy oils presently in use. To qualify as a long-term solution, any new process, procedure or technology would have to make up that shortfall as well.

Specialty chemical companies hyped newer, more effective additives and filtering media that would net longer oil life with minimal increased cost. However, a few global restaurant chains began to examine, more closely, the fundamental mechanics of frying and filtration, and the associated procedures their restaurants’ systems called for.

As the results of this research were compiled, a hypothetical scenario began to emerge that would eventually drive the development, not of a new oil or filtration process, but of an entirely new kind of commercial fryer.

Even the most advanced fryers require disposing of 50 pounds of oil per vat every couple of weeks. Why not start out with less oil in the vat? Theoretically, you could cook the same load, in the same time, using the same amount of energy in a much smaller vat… as long as you were able to replenish the vat with fresh oil as often as needed.

solution, but part of the challenge in achieving the solution. The lower the ratio of oil to load, the faster the oil breaks down because there is always less good oil available to help disperse contaminants.

Therefore, as lower vat volumes are computed, the refresh rate chases the deterioration rate until you encounter the like- lihood of a small vat fryer going through more oil than a conventional one. The rate of oil deterioration itself, then became the limiting factor in how long a fryer can go between discards.

FILTerIng On deMAndIt became obvious that the key to making oil last longer was to filter when needed, not when it was convenient. Yet there were good reasons why most res-taurants only filtered once a day. Basically, if you were filtering, you were not cooking.

Filtering on demand meant reducing valuable frying capacity during busy periods or fielding more vats than were really needed. It also meant reaching under hot fr yers to turn various valves on and off, and scrubbing pots while oil is being filtered. Even the best built-in filtering systems required at least 15 minutes to go from cook-to-cook.

For the benefits of filtering ‘at need’ to exceed their cost, you would have to be able to filter in much less time and be able to keep cooking in adjacent vats.

It was also possible — in theory — that this hypothetical vat size would be small enough for the refresh rate to equal or exceed the oil’s rate of deterioration. It could basically function as the perpetual fryer.

Using less oil, however, turned out to be not just part of the


Restaurants are reluctant to filter oil as more filtering means less cooking.


It would also have to be so easy that anyone could do it.

Researchers at one of the world’s leading quick service restaurants (QSRs) had settled on a target vat size — the oil volume would be 15 quarts (14 litres), or about 30 lb (13.6 kg).

This represented a reduction of 30 percent versus their standard fryer. Beyond this constraint, it remained for equipment manufacturers to design the onboard replenishment system and come up with a way to filter in such a short amount of time.

By early 2006, the research leading from the trans fat laws and awareness led to the conclusion that fryers, in order to help operators remain competitive and profitable, must have these three features:• Significantlyshallowervat• Automaticoilreplenishment• Cook-to-cookfilteringinfive

minutes or less

The global QSR that had helped determine the vat size worked with a number of vendors to see if the fryer could become a reality. After a number of attempts, a partnership with an industry-leading manufacturer netted the results they wanted.

LOw OIL VOLuMe FryerThe first low oil volume (LOV) fryer was introduced in the spring of 2008 to rave reviews. A year’s worth of field tests demon-strated an average reduction in oil consumption of 22 percent per store compared to the previous fryer. Some stores saw a drop of nearly 37 percent.

The average discard interval increased from seven to almost 11 days. For some stores, oil was lasting 21 days, or three times as long! These dramatic differences that could be directly

The manufacturer which had partnered with the global QSR then not only aimed at creating a general market fryer that met the needs of the industry, but also at changing its very internal culture to breed and encourage innovation beyond this focused project. This challenge represented a chance to change the face of frying, and they wanted to succeed.

The manufacturer focused on developing a reduced oil capacity fryer for the rest of the market, a fryer that for the first time in cooking history was designed to preserve cooking oil rather than destroy it.

Initial field tests showed that the fryer that was able to double the useful life of cooking oil in the vat. Actual oil consumption was reduced by around 30 percent on average. Some restaurants were tripling their oil life and going through less than half of the oil they normally used.

And, as happens with most technology innovations, once one company had introduced an LOV fryer to the general market, others followed. It is worth noting that innovation is what allowed the industry to recover and thrive after a potentially disastrous change (eliminating trans fat) was imposed on it.

With the introduction of open fryers that used far less oil and energy, as well as much faster and more efficient filtering, restaurants saw marked savings in their operating costs. Energy expenses went down. Fried products tasted better and were more consistent in appearance and texture.

Employees were happier and more productive because their job was easier and safer. The length of time between discards even reduced the restaurant’s carbon footprint in terms of fewer oil deliveries, less packaging and waste.

As technology and science tell us more about how food and health and ingredients interact, the industry must evolve into its next form: one that can respond effectively to the economic pressures of a growing global middle class. Innovation and mutual partnership from both restaurants and manufacturers are key for this evolution to continue successfully.

tied to measurable savings and increased efficiencies.

However, the LOV fryer in question was a proprietary product, available only to one QSR’s franchisees. The general market still needed a fryer that used less oil, less energy, and filtered without reducing efficiency and profitability.

Low oil volume fryer can significantly increase discard interval.



35

effects of arthritis and joint pain as well as help in weight loss.

Nearly half — 48 percent — of the parents surveyed by OTA revealed that their strongest motivator for buying organic is their belief that organic products “are healthier for me and my children.” Other motivators for purchasing organic included concern over the effects of pesticides, hormones and antibiotics on children, and the desire to avoid highly processed or artifi cial ingredients.

According to Laurie Demeritt, president and chief operating offi cer of the Hartman Group, a consumer analysis group, the

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STUDIES have shown that the global food market is becoming more and more interested in organic, pure and natural foods, and there is ongoing evidence to back this up. Seventy-eight percent — more US families than ever before — say they are choosing organic foods, according to a study published by the Organic Trade Association (OTA) in Canada.

“In a time when the severity of the economy means making tough choices, it is extremely encouraging to see consumers vote with their values by including quality organic products in their shopping carts,” said Christine Bushway, executive director and CEO of OTA.

In another recent survey by Mintel, it was revealed that in the US alone, retail sales of natural and organic foods and beverages in the FDMx (food, drug, and mass excluding Wal-Mart) natural

and specialty markets grew by 9.4 percent in 2010 and by 20 percent from 2009 - 2011.

The survey noted that this refl ects a remarkable resiliency of this category in the reality of today’s global economy. To put numbers on it, the US market for natural and organic foods is almost US$39 billion and rising.

groWing deMandNow more than ever, consumers are seeking out products that are perceived to be a curative, products that may be protective of their health, or products that are simply better for them. In fact, consumers seem to split up into specifi c groups when considering the purchase of healthful foods. Generation Y is focused on immunity and detoxification, Generation X is seeking stress-relieving ingredients, and Baby Boomers are looking for foods and ingredients that help alleviate the


36

INGREDIENTS & ADDITIVES

once a niche market, the organic food segment has grown drastically ever since. With consumers demanding healthy and natural products, what does it mean to be organic and what opportunities does it bring? By craig nielsen, ceo, nielsen-Massey Vanillas

The

Futurerganic


older generation is the one to watch.

“Baby Boomers are paying very close attention to what goes into their bodies. They place a premium on food choices contributing to their health by preventing obesity and illness as well as gaining and maintaining their strength. It is important to take note of what Baby Boomers are saying about their food as they move forward because it provides valuable insight into their choices in the future.” The future choices of Baby Boomers will certainly influence the choice of the other two age categories moving forward. Organic and natural ingredients are essential components in the foods that all of these distinctive consumer markets seek.

scare many of them away. “If it takes too long to read the label,” she says, “don’t eat it!”

Additionally, the inclusion of organic and natural ingredients allow premium products to be placed in upscale venues, such as Whole Foods stores, which can help these stores increase sales in otherwise difficult categories.

A study by Mintel states that product naturalness goes a long way in lending a healthier and purer feel to inherently unhealthy products such as cookies and crackers. The product naturalness trend in this market largely centres in touting whole grain attributes, fibre, and ancient grains.

More natura l products continue to be developed in order to lend a more wholesome and healthy image to confectionery products as well. However, the focus has very much remained on l imit ing addit ives and preservatives with organic/natural claims remaining niche.

In carbonated and soft drink markets, the trend is to continue to focus on the removal of additives and preservatives rather than on organic and natural formulations. Organic claims are seen most often in fruits, vegetables, grains, seeds, meat, eggs, dairy items, and baby foods. It is possible to buy organic pasta sauces, salsa, fruit juice, soup, cereal, ice cream, peanut butter, tea, coffee, frozen dinners, chocolate, popcorn, snack food, beer and other beverages, to name just a few options available.

Sourcing The ingredienTSOrganic vanilla as a flavouring fits well into many of the growing snack, cereal, dairy treat and other categories. The overall popularity of vanilla flavour makes it a natural to add in its organic form.

I n t h e m a k i n g

Consumers are looking for a short ingredient deck, says Suzy Badaracco of Culinary Tides. Easy to read and easily understandable label statements are what consumers seek. Organics and naturals f i l l that bill.

The importance of ingredients “you can pronounce” says Wendy Achatz, of Achatz Handmade Pie Company, cannot be overstated. Consumers are reading labels more than ever before, and chemical-sounding ingredients

It is important not to confuse organic with ’natural, pure or GMO-free’.

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UnrivaledQuality

Colostrum

of vanilla extract and powder, organic vanilla pods are sourced and then carefully handled to comply with the strict require-ments of organic processors. After which, they are shipped to the US where the vanilla pods are distilled with organic alcohol, according to the requirements of the law.

I n t h e i n i t i a l p ro d u c t development process, it was more difficult to source the organic alcohol needed to make the extract than it was to source the vanilla pods themselves. Now, the growing organic market has made it easier to attain organic ingredients. Still, it may be challenging to fi nd all the ingredients necessary to make a fully organic claim on a product. Keeping the ingredients simple and straightforward, and having reliable and conscientious suppliers are the best ways to ensure that all your ingredients meet the standards.

WhaT MaKeS iT organic?The defi nition of organic products is this: organic products must be grown and manufactured

in a manner that adheres to standards set by the country they are sold in. If non-organic ingredients are present in a food, 95 percent of the total plant and animal ingredients must be organic by the US, Canadian and

Australian standards. In the US, the US Department of Agriculture (USDA) is responsible for the

administration and enforcement of organic regulations.

Organic must not be confused with ‘natural, pure, or GMO-free’ claims. According to the Food and Drug Administration (FDA), from a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, the administration has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added colour, artifi cial fl avours, or synthetic substances.

Foods labelled ‘pure’ are targeting a consumer looking for unadulterated ingredients and simple ingredient statements but there is no standard for products marketed as pure. While organic food ingredients by law are GMO-free, not all GMO-free foods are organic. The following are labelling guidelines for products containing organic ingredients: containing organic ingredients:

Must contain 100 percent organical ly produced ingredients (excluding water and salt). This is the only label that certifies a completely organic product and completely GMO-free ingredients.

100% Organic

At least 95 percent of content is organic by weight (excluding water and salt). Less than five percent of the remaining ingredients must consist of substances approved on the USDA’s National List. GMOs are not on this list, so these products are also usually GMO-free.

Certifi ed Organic/ USDA Organic/ Organic

Up to 70 percent of the ingredients are organic. These products cannot carry a “USDA organic” label and are not typically GMO-free.

Made with Organic

TracKing The caTegorieSOrganic potato snacks have shown the largest growth in the new product category, up 41 percent from 2009 - 2011. Tea products have shown the largest decrease in activity in the same period. Prepared meals have shown the most launches in 2012 so far.

In the savoury category, vegetable snacks and corn-based snacks have seen the biggest increases, with pizza seeing the

Fair Trade Certifi ed

This label ensures that small-scale farmers in developing countries receive a fair price and use sustainable f a r m i n g p r a c t i c e s , stabilise the producing communities, and protect the environment.


38


It is more diffi cult to source for the organic alcohol needed to make the extract than to source the vanilla pods themselves.


biggest decline. In the ‘sweet new product’ category, those using the ‘natural ‘ claim have increased 15.7 percent from 2009 - 2011. Sweet products are also taking advantage of botanical and herbal ingredient claims. Look for increased natural and organic claims for chocolate and gums as well.

In the dairy category, flavoured yogurts are seeing most organic and natural ingredient claims, and frozen dairy desserts such as frozen yogurt and gelatos are seeing increases in introduction. Juices, teas and fruit flavoured/still drinks are still the top five most active in the beverage category, with flavoured water indicating the biggest downturn.

With consumers watching their budgets more than ever these days, the news is still good for ingredient and food manufacturers willing to use premium ingredients in their offerings. Consumers are giving themselves permission to indulge in products with upscale ingredients that are perceived to enhance or promote health.

By scaling these indulgences into smaller portions, proces-sors can deliver flavour and

health benefits that fit every budget and lifestyle.

increaSing opporTuniTieSIn 2011, organic produce ranked 14 in priority of the National Restaurant Association’s top restaurant trends. This trend is most prevalent in higher end restaurants with concentration on local sourcing and the offering of natural and organic specialties, as a more chef driven trend.

In the fast food and fast casual markets, the trend toward organic is increasing at a much slower rate. As always, price is a concern with those restaurants serving the fast food market. Bringing

organic ingredients to these venues will do much to improve the offerings in these types of restaurants. As consumer demand increases for organic foods at the retail level, demand will also increase for more organic ingredients at the food service level.

Opportunities will continue to expand in the supplement industry, according to the 2009 Supplement Report by the Natural Marketing Institute. Sports nutrition products such as drinks, bars, powders, supplements and weight loss products with natural and organic ingredients are poised to be the next big trend for natural and organic ingredient manufacturers.

products and personal care items.

• By 2025, organic products will be sold anywhere and everywhere. Increased sales in restaurants were mentioned by more than one as a trend that will continue to 2025.

• The overall increase in organic sales and acceptance should also translate into increased organic acreage.

• Younger shoppers wi l l continue to find organic food of interest, especially as the Generation X continues to pass down their belief systems. Ethnic shoppers including Asian Americans and Hispanic Americans will also continue to more likely be organic shoppers, in proportion to their representation in the population.

• Government support of organic agriculture will be crucial to maintain the industry’s growth potential. The group feels that the US government needs to support farmers in their transition to organic production, and must continue to enforce the standards to minimise consumer confusion.

By taking advantage of these trends in the marketplace, ingredient and product manufacturers can realise benefits including improved market share, increased distribution channels and the good will of their customers. In this challenging economy, food and ingredient manufacturers are getting creative. Providing consumers with wholesome foods is one way to create a niche that will continue to feed all of us well into the future.

Alan

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ine,

US

The FuTureAccording to the OTA, in a 2011 survey, the consensus was that the industry will continue to grow over the next 20 years, but at a slower pace than the current 20 percent average annual sales growth. The average growth rate per year predicted among the respondents for 2025 was five to 10 percent. Here are their predictions for the organic outlook in the year 2025:• The average consumer

household in 2025 will contain at least one, if not many, organic products on a regular basis. This includes not only food items but organic clothing, household cleaning


39



40

HEALTH & NUTRITION

WITH over 2.8 million deaths per year attributed to complications arising from being overweight and obese , the need for weight management cannot be emphasised enough. According to the World Health Organization (WHO), in 2008, over 1.4 billion adults were overweight, of which over 500 million were obese. The trend towards nutritional weight management solutions has gained prominence over the last decade, specifically in developed regions like the US and EU.

Because of this, research in the weight management space has expanded considerably, shifting focus from simple weight-loss to include controlling appetite, boosting satiety, burning fat, blocking fat and carbohydrates, and swapping fat mass for lean muscle mass.

As of today, nutritional weight management ingredients are segmented into:• Carbohydrate absorption

blockers• Fat absorption blockers• Fat replacement products

• Fat burners (thermogenic ingredients)

• Metabolism regulators• Satiety ingredients/appetite

suppressants

Globally, weight management solutions are segregated into devices (primarily gym equip-ment), services such as weight

management and fitness clinics, food and beverages, and drugs and nutraceuticals. Drugs and nutraceuticals together account for less than one percent of the US$400 billion market of weight management solutions.

However, lifestyle management forms an integral part of this market, with initiatives such as

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The Indian weight management market is expected to grow moderately over the next five years. Increasing the awareness of nutritional ingredients will be vital for sustaining its development. By Gayathri Ramachandran, senior consulting analyst, Frost & Sullivan

TasTe

OverWeight

Regional split of weight management solutions, 2011

Europe Rest of WorldUS

36% 36%

27%


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HEALTH & NUTRITION

‘Silhouette’ and companies like Weight Watchers, promoting the holistic approach of weight management through lifestyle management.

NuTRITIoNal SoluTIoNS IN INdIaIndia is one of the leading nations on the obesity bandwagon. Several studies show that nearly 70 percent of the population in metropolitan cities such as Mumbai, Delhi, Bangalore and Chennai are either fat or obese. PRoducT SeGmeNTS

T h e w e i g h t m a n a g e m e n t ingredients market primarily includes sweeteners, herbal supplements and dietary fibres.

Sweeteners: Globally, due to diabetes and obesity, there has been a focus to cut down sugar in the diet and hence, sugar substitutes are widely accepted. Beverages, snack foods and salad dressings primarily drive the market for sweeteners.

Dietary Fibres: Dietary fibres are normally plant substances

This is largely due to lifestyle changes, lack of exercise, increasing junk food and alcohol consumption. Looking at such figures, one would assume that the market for nutritional solutions tackling weight management is extremely attractive; however, that is not the case.

Majority of Indian consumers are not ready to compromise on taste and opt for healthy food options. This is the main reason the ingredients market for weight management is not clearly defined in India and products are still largely available as dietary supplements.

that are either soluble in the form of probiotics, or are insoluble, which aids in digestion.

Herbal Supplements: Herbal therapy is a way of living in India and has been in practice in the form of Ayurveda. Herbal supplements are primarily used for their antioxidant properties to enhance blood circulation, combat stress, provide skin care and regulate lipid or cholesterol levels in the body.

SweeTeNeRS maRkeTThe global market for sweeteners is growing at approximately four percent per annum. This includes

Global product split: weight management solutions (2011)

Market for Nutritional Solutions for Weight Management: Key products (Global and India), 2011

Junk food is one of the key contributors to obesity.

36%

36%

27%

1%

Services

Food & BeverageDevices

Drug & Nutraceutical

Ingredients• Supplements (herbal/pharmaceutical)

Ingredients• Green tea• L-carnitine

Ingredients• Sweeteners• Dietary Fibre

Satiety

Satiety

CalorieReduction

FatBurning

Ingredients• Whey protein• Casein• Soy protein

both nutritive and non-nutritive sugars. Nutritive sugars mainly include cane sugar, maple syrup, corn syrup and molasses; these are known to add calorific value to the food.

On the other hand, non-nutr i t ive sugars such as aspartame and sucralose do not add calories but must pass the Food Safety and Standardisation Act of 2006 and Prevention of Food Adulteration Act of 1954, and gain approval before being marketed. In India, nutritive sweeteners are

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HEALTH & NUTRITION

used by bakery, confectionery and dairy, whereas non-nutritive sweeteners are used as tabletop sugars or as active ingredients in certain food items.

HeRBal SuPPlemeNTS maRkeTThe global herbal supplements market is dominated by the US and Europe. Some of the key ingredients used in herbal supplements include, ginkgo biloba, echinacea, ginseng, saw palmetto, valerian and green tea.

In India, the herbal supple-ment market is growing at approximately 13 percent and is dominated by companies like Dabur, Baidyanath, Charak and Himalaya. Dabur and Baidyanath have close to 70 percent share in the market.

dIeTaRy FIBReS maRkeTThe major product segments under dietary are soluble and insoluble dietary fibres. Soluble fibres are meant to enhance colon health; inulin and fructo-oligosaccharides (FOS) are the commonly used soluble fibres. Insoluble fibres, such as muesli and bran, aid in gut motility.

fibres market are Sun Psyllium, Super Psyllium, Vikas WSP, Hindustan Gums and Chemicals, Indian Gum Industries and Beneo Orafti.

key maRkeT TReNdSA change in lifestyle is one the main drivers for the weight management solutions industry in India. Rapid urbanisation has led to unhealthy eating habits, and thus, a host of lifestyle diseases, primarily obesity. In spite of increasing health consciousness of the urban Indian population, only a minor percent of the urban population is willing to opt for healthier eating options.

Herbal supplements have gained a strong foothold in the Indian market, owing to traditional medicinal practices such as Ayurveda. Easy availability of herbal supplements and manufacturer driven awareness of herbal ingredients is driving the herbal supplements market.

Although fortification is still at a nascent stage in India, fortifi-cation of malted health beverages will be the precursor towards the successful implementation of weight management ingredient solutions in India.

Price sensitivity is one of the key restraints of the nutritional weight management ingredients


market. The Indian population is not very open to pay a premium for packaged foods with added functional ingredients, especially when the ingredient awareness is low. This is further compounded by factors such as the lack of clinical evidence that dampens market growth.

ouTlook & coNcluSIoNThe Indian weight management market is currently in its infancy, and is expected to grow moderately over the next five years. This is primarily due to the fact that consumer awareness is low, as weight management ingredients are practically unknown and these products can only be afforded by the upper economic strata. Moreover, with nearly 50 percent of the Indian population in the lower economic strata, the immediate uptake of such ingredients seems bleak.

Globally, Europe and the US are better mapped in weight management solutions and these countries are now focusing on introducing new product formats with better taste profiles along with validated claims.

The Indian market is still largely dependent on taste rather than health, hence it is vital to increase the awareness of nutritional ingredients for weight management and work towards fortifying various food formats with nutritional weight management ingredients. The manufacturer ’s abi l i ty to convince customers and offer product formats suited to Indian consumers, are some of the key attributes required to succeed in this market.

Indian dietary fibres market is extremely small when compared to other countries; however, India is the largest manufacturer and consumer of guar gum and psyllium husk. Some of the key companies in the Indian dietary

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Urbanisation has led to unhealthy eating habits.

Product Type Share Of Product Variants (%)

Soluble Fibres 90

Insoluble Fibres 10

DieTary FibreS MarkeT in inDia (2011)

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Http://www.chang-long.net

Shanghai Changlong induStrialEquipmEnt Co., ltd.

Shanghai Changlong specialized in designing and researching various series of:Plate heat exchangersPlate type sterilizer for ice cream, fresh milk, yoghurt, beer, cream juiceTubular type whole set sterilizer units for fruit juice, tea beverage, aseptic milk, soymilk, ketchupDegasser unitsCIP cleaning systemStainless steel tanks and vessels etc

Providing a chain of services including design, manufacturing, installation, commissioning and training etc. For the equipment and projects.

Add: No. 1555 (formerly No. 5)Xiaonan Road, Jianghai Economic Zone, Fengpu, ShanghaiTel: +86-21-33658300 33658305Fax: +86-21-33658306P.c: 201400

ShANghAIChANgLONg INDUSTRIALEQUIPMENT CO., LTD

E-mail: [email protected]

ManagementWeightFor

NutritionStrategic

With growing concerns over obesity, the weight management product market has supersized as well. Premixes are the optimal choice for mixing various essential ingredients and perhaps, additional supplements to bring added benefits. By Cathy Arnold, supervising senior formulation scientist, and Patrick Morris, communications manager, Fortitech

Obesity is an important health concern for both developed and developing countries. According to the World Health Organization (WHO), there are more than one billion overweight adults, at least 300 million of them obese.

Obesity and being overweight pose a major risk for chronic diseases, including type 2 diabetes, cardiovascular disease, hypertension and stroke, just to name a few. The key causes are increased consumption of energy-dense foods high in saturated fats and sugars, and reduced physical activity.

Therefore, it comes as no surprise to find that obesity rates have increased markedly and have become a public health problem in most countries. In terms of diet, rural inhabitants tend to eat traditional diets that are high in grains, fruits and vegetables.

other athletes, but is most often due to an excess of stored calories in the form of body fat.

Obesity specifically refers to an excess of body fat and is usually encountered in those who are overweight. A common measure of obesity is called the Body Mass Index (BMI), which is based on a measure of body weight that has been adjusted for height. In descriptions of BMI distributions in populations, the terms ‘overweight’ and ‘obese’ usually refer to increasing degrees of relative body fatness.

Am I overweight or obese? A simple approximate calculation to estimate your own BMI is to

Yet, if and/when these indivi-duals move to the cities, they increasingly adopt a ‘Western-type’ diet, containing processed foods that are high in fat and refined sugars. These changes, accompanied by a marked increase in sedentary behavior, are the primary risk factors for the explosive rise in obesity.

A person can be said to be overweight if their body weight exceeds a set standard considered to be an ideal body weight. This excess in body weight could be due to an excess of muscle, as seen in bodybuilders and certain


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HEALTH & NUTRITION

follow these three steps: (1) multiple your weight, in pounds, by 700, and (2) then divide the product of that calculation by your height, in inches, and (3) then divide the result you got in step 2 by your height in inches once again.

According to the National Institutes of Health (NIH) and WHO, you are ‘overweight’ if your BMI is between 25 and 29.9 and you are ‘obese’ if your BMI is 30 or greater. By the year 2015, 2.3 billion adults will be overweight and 700 million will be obese.

The WeighT MAnAgeMenT MArkeTWeight management is an ongoing process where a person needs to successfully balance their caloric intake and energy output so as to control the rates of accumulation or loss of body fat.

This is a tough balancing act that requires periodic assessment and fine tuning because even a small absolute deficit in energy needs in energy excess will lead to significant changes in fat mass over time.

Consider the fo l lowing example. You are 30 years old, 173 cm tall and weigh 150 lbs (68 kg). Your BMI is about 23 and in the ideal category for your body size.

Now your lifestyle changes a bit — a little less exercise perhaps, or a new dietary habit — that changes your energy balance by a mere 50 calories per day (about as many calories as in a pat of butter).

Ten years pass, you are now 40 years old. You haven’t grown any taller, of course, but you now step on the scale and you weigh 200 lbs. Your BMI is 30 and you are considered obese.

The market for weight management products has gotten huge as well and will only continue to grow.

SPeCiAl nuTrienT needS oF dieTerSA reduction in caloric intake is not accompanied by a parallel reduction in micronutrient needs. Therefore, it is important for dieters to eat a more nutrient-rich diet to protect their nutritional status and their health.

In practice, this is extremely difficult to achieve given the usual acceptable food choices of most dieters and provides an important rationale for the development and marketing of micronutrient-fortified products.

For example, a dieter may increase their consumption of salad greens and other vegetables and thereby increase their intake of certain vitamins, such as folate, vitamin A and vitamin K.

On the other hand, the dieter may naturally shun higher caloric foods like dairy products, eggs, red meats, and vegetable oils, thereby lowering their intake of important minerals, such as calcium, zinc and selenium, and important vitamins, such as vitamin D, vitamin E and vitamin B12, and essential fatty acids.

Growing in popularity are so-called satiety ingredients, or appetite suppressants. Typically, weight management programs are focused on lowering energy consumption through reducing fat and carbohydrate intake.

However, although calorie control is very important, focusing on low-fat energy restricted diets in weight management may result in physiological compensations that promote weight gain in the long term.

Appetite is an important determinant of food intake and is composed of two related but distinct elements: satiation and satiety. The former is concerned with perceptions temporally associated with the act of eating a meal and are controlled mainly by


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neural and hormonal signals that are produced in the stomach and other areas of the gastrointestinal tract in response to food. The effect of increased satiation is to evoke the ‘I am feeling full’ notion and termination of the meal.

Satiety on the other hand, is concerned with ef fects experienced after food consump-tion — ‘I am feeling satisfied’ and ‘I am not feeling hungry’. As such, satiety affects the desire to eat again and thereby, the time interval between meals.

An increase in satiety (of feeling satisfied) will decrease the drive to eat and will prolong the interval between meals. A few of the ingredients that are generally recognised to help enhance this ‘full’ feeling include hoodia gordonii, protein, oligofructose, palm oil, oat oil and various green leaf extracts, among others.

ForMulATing A WeighT loSS ProduCTThere are many applications within the food and beverage categories that are appropriate for products that can help to deliver weight loss benefits. Ingredients such as calcium, fibre, green tea, anthocyanins, omega- 3 fatty acids, alpha-lipoic acid, garcinia cambogia (hydroxycitric acid), hoodia gordonii, iron and oat beta-glucan are some of the more popular ones.

Thermogenics (supplements that stimulate the body’s ability to burn fat) are being studied as another option that product formulators may want to consider. They can include chromium picolinate and L-carnitine.

Utilising a premix is the optimum way to combine ingredients, and that stands true for all product applications, whether they are within the food or beverage categories.

taste, flavour and colour of the finished product.

Certain processing conditions may mean that two premixes may be necessary (ie: vitamins in one and minerals in another, specific ingredients need to be encapsulated, etc), although the ideal situation would be one single premix containing all nutrients.

Tables 1 and 2 demonstrate ingredient forms that may be considered under a premix formula for a beverage. Table 3 offers an example of combined vitamin and mineral market forms in a bar application using encapsulated nutrients.

Use of two separate Premixes for Beverages:

Mineral Premix:

Nutrient Form of Ingredient

Iodine Potassium iodide

Magnesium Magnesium phosphate

Zinc Zinc oxide

Copper Copper gluconate

Calcium Tricalcium phosphate

Use of two separate Premixes for Beverages:


Vitamin A Vitamin A palmitate, 250 SD

Vitamin E Vitamin E acetate, 50% SD

Vitamin D Vitamin D 100 SD

Vitamin B1 Thiamin mononitrate,

33.3% ctd

Vitamin B2 Riboflavin

Vitamin C Ascorbic acid, 97.5% ctd

Niacin Niacinamide, 33.3% ctd

Iron Ferrous Fumerate 60% ctd

Iodine Potassium iodide

B6 Vitamin B6 HCl, 33.3% ctd

Magnesium Magnesium oxide, 98% ctd

When combining ingredients in a premix, several factors need to be taken into account. These include solubility, pH of the finished product, stability of nutrients, type of finished product, dose/bioavailability, interactions between nutrients, safety/toxicity, effect of these interactions on bioavailability of the nutrients and the effect on

WeighT MAnAgeMenT Food & FunCTionAl APPliCATionS Funct ional food products specifically designed for weight loss and long-term weight management can play an important part in facilitating the fight against obesity in Asia.

In addition to supplements and pre-portioned meals and snacks, some of the popular applications that incorporate

Vitamin Premix:


Vitamin A Vitamin A palmitate, 250 SD

Vitamin E Vitamin E acetate, 50% SD

Vitamin D Vitamin D 100 SD

Vitamin B1 Thiamin HCl

Vitamin B2 Riboflavin

Vitamin C Sodium ascorbate

Niacin Niacinamide

B6 Vitamin B6 HCl

Folic Acid Folic Acid

B12 Vitamin B12, 1% DCP

Pantothenate Calcium pantothenate

Biotin Biotin 1% DCP

1TAbLe

2TAbLe

Use of coated ingredients in Vitamin and Mineral Premix for Bars:3TAbLe


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HEALTH & NUTRITION

weight management ingredients include meal replacement bars, dietary waters and smoothies.

These products need to be not only consumer friendly and organoleptically pleasing, but they should be nutritionally sound by helping to reduce total caloric and fat calorie intake, promoting increased intake of dietary fibre and other complex carbohydrates, and they need to be appropriately fortified to provide a safe and efficacious mix of needed micronutrients and biologically active functional food components.

Additionally, a balanced diet and regular exercise have to be the basis of an effective weight loss plan. In order to shed pounds, you need to:• Ingest fewer calories• Burn more calories

In other words, you need to eat less and exercise more. Without that foundation, sustained weight loss is difficult — no matter how many supplements you take. Therefore, proper fortification of foods containing nutrients would have a lasting effect to an overall weight management plan.

The following nutrients can be used in food and beverage fortification, along with supple-ments if needed:• Green Tea Extract

(Epigallocatechin Gallate (EGCG))

• Conjugated Linoleic Acid (CLA)

• Medium Chain Triglycerides (MCT)

• Chromium

• Chitosan and other soluble fibre

• 5-Hydroxytryptophan (5-HTP)

• Hydroxy Methylbutyrate (HMB)

• Branch Chain Amino Acids (BCAA)

ProduCT QuAliTy needS oF CuSToMerS Weight management is an important component of good health whether in the acute context of certain patient populations needing to gain or maintain body weight, or the more chronic needs of the general population to lose excess weight and fight against the development of obesity.

In all these cases, the con-sumer is interested in product quality. People want food products that look appealing, smell good, and feel good in their mouth. They also want products that are efficacious and improve their health.

Many people on restricted diets, caused by illness or intentional caloric deprivation, are at increased risk of developing nutrient deficiencies. Weight management products should be designed and fortified to address the special nutrient needs of this consumer group without compromising on the quality and purity of ingredients used in the product.

In addit ion, the obese population is often at higher risk of various conditions that can impair their health and long-term survival, such as high blood pressure and high blood cholesterol or high blood sugar. These conditions increase their risk for important killer diseases, such as heart disease, stroke, diabetes, and kidney disease.

Inclusion of specific nutrients and bioactive functional food

components or botanicals may be particularly beneficial to this population group. For example, targeted fortification of these weight management products with plant sterols to block cholesterol absorption, or anti- hypertensive minerals like calcium, potassium and magnesium to combat hypertension, or complex carbohydrates and soluble dietary fibres to slow glucose absorption and reduce postprandial hyperglycemia may be particularly beneficial.


Adding multiple ingredients to food products and supplements can promote improved health and treat specific health conditions. From a business perspective, fortification can also make for more marketable products. However, blending nutrients is a science involving consideration of many factors.

Experience and expertise are essential to deliver products that not only support health and wellness label claims, but are great tasting as well, which is the single most important factor that determines repeat product purchase.


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Low-fat products have to meet the highest demands in terms of taste, texture and mouthfeel to whet consumer appetites a second time. By Tan Hui Fern, customer technical service engineer, Beneo

mouthfeel and taste are often left behind in favour of fat reduction.

Current fat replacers, which deliver roundness and compen-sate for the missing percentages and properties of fat, have very similar characteristics to their full-fat counterparts. The soluble prebiotic fibre inulin is carefully gathered via hot water extraction from chicory roots and is ideally suited for fat replacement.

Inulin can replace fat totally or partly in a broad range of foods, without compromising on taste, mouthfeel or texture. Rice derivatives, too, offer versatile possibilities for optimising the texture and mouthfeel of low- fat products.

FaT RepLacemenT WiTH inuLinInulin comprises a mixture of linear fructan chains of differing lengths, which are predominantly made up of fructose components. Due to its excellent fat replace-

A Matter Of

Taste

ment properties, the dietary fibre is a valuable ingredient for the food industry. Under shearing force, inulin forms a particle gel in aqueous mediums with a fat-like, creamy texture.

Because of its neutral taste, inulin can be used in most food applications. Compared to many binding and stabilising agents, inulin forms creamy textures with melting properties,

rheology and spreadability that are very similar to those of fats. Furthermore, inulin is suitable for the production of ‘clean label’ products.

Different variants of inulin can be adjusted to application-related requirements and differ in terms of solubility, dispersibility, gel strength, viscosity, sweetness and pH stability.

VeRsaTiLe Food appLicaTions Inulin can be used to replace fat in a broad range of products. For example, it gives spreads a creamy texture and mimics a fat-like mouthfeel — this also applies to cream cheese, curd, mousse, ice cream, yogurt, mayonnaise and milk drinks.

Just small amounts of inulin give body to low-fat products,

Low-fat alternatives have become more and more important among new product launches in the past few years — especially in dairy, which is the most important category for fat reduction.

Among yogurts, for instance, 40 percent of launches currently carry claims such as ‘fat reduced’. At the same time, many low-fat products make much of their special ‘creaminess’ because sensory appeal is still the most important purchase argument — followed by price and health considerations. But texture,

jule

s


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HEALTH & NUTRITION

free of gluten and thus hypo-allergenic. Besides being highly and easily digestible, these are important reasons for using rice ingredients in baby food.

Ice Cream Recipe Reference Recipe % Fat- and Sugar-reduced Test Recipe %

Water 51.4 62.1

Cream (35% fat) 25.6 11.0

Dry skimmed milk 10.2 3.0

Sugar 12.0 3.0

Fructose 3.0

Remyline AX-DR or DR 2.5

Orafti®HSI 7.0

Stabiliser 0.8 0.8

Flavour & colour QS QS

Total 100.0 100.0

Nutritional value per 100g

Fat 9.6 4.5

Protein 4.0 3.9

Carbohydrates 18.1 14.8Total sugars (DP1-DP2) 18.1 12.7‘added’ sugars 12.0 6.8lactose 6.1 5.9

Fibre - 5.8

Energy kcal 175 124

By combining Beneo’s oraftiHis (oligofructose, inulin) and Remyline aX-dR rice starch, food producers can create ice cream that offers

consumers significant health benefits. This combination is able to reduce fat by 50 percent and total sugars

and calories by 30 percent each in ice cream — and all this without using intense sweeteners.

The table below shows the nutritional value of conventional ice cream versus an alternative containing the combination.

case sTudy: WeLLness ice cReam


improve texture and round out flavour. In conjunction with its nutritional benefits, the prebiotic fibre is perfectly suited to creating fat reduced wellness foods.

moRe THan a RepLacemenT As a prebiotic fibre, inulin contributes to healthy intestinal flora and improves overall wellbeing. Inulin’s maximum calorific value of two kcal/g is well below the value of fat (nine kcal/g).

As a result, products with an appropriate formulation containing inulin can carry claims such as ‘reduced in calories’. In addition, inulin does not raise blood glucose levels, which makes it suitable for developing low-glycaemic foods as well.

Rice deRiVaTiVes Thanks to the technological properties of rice and its derivatives, these ingredients are able to improve the texture and shelf life of most foodstuffs.

The functional ingredients are taste neutral, pure white in color, E-number-free and suitable for optimising juicy and creamy textures as well as for products which have to convince with crispness, snap, pore volume or a smooth surface. Depending on application and purpose, a wide range of different rice ingredients is available.

For developing low- fat products with a comfortable creamy texture, rice starches are an ideal choice. They build up a very soft gel structure which leads to a creamy mouthfeel and a ‘fat-like’ sensation. This makes rice starch the ideal vegetarian fat replacer in yogurts, custards, dairy desserts and ice creams.

Compared to conventional starches, waxy rice starches contain almost no amylose but are comprised primarily of

amylopectin. They have excellent water binding capacities and can be used to avoid syneresis and retrogradation.

In addition to their techno-logical advantages, ingredients based on rice deliver interesting nutritional properties: rice is

Ralp

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, US

Premixes are the single-best way to maintain stability, nutritional quality and sensory appeal in enhanced beverages. However, making a good premix is much more than a simple mix and match. By Kimberly J Decker, for Lycored

When historians look back at the first decades of the 21st century, they will surely remark on the rapid rise of the Asian Pacific as a global economic power. With more than 500 million inhabitants in the ASEAN nations alone, the broader region makes itself home to roughly half the world’s population — a group whose collective purchasing power

accounts for almost 37 percent of the global GDP. Such consumer clout makes the Asian Pacific a vital market, even as the rest of the world slows down.

But the vibrant economies of the region did not get that way by magic. Their success owes to the tireless efforts of a massive and surprisingly youthful cohort of workers who, through the

global reach of the Internet and social media, are increasingly aware of their role as consumers. While they may practice that role through their acquisitions of the latest mobile devices or designer handbags, they are just as likely to spend their newly earned income on a refreshing beverage at the end of a long workday.

That is one reason why

Wellness,Vitality & Optimum Functionality

ForDrinks

Designing

BEVERAGE

‘enhanced beverages’ of all types are receiving a warm welcome in the region. Such drinks have an edge in a tight marketplace by going beyond the mere slaking of thirst to truly augmenting and complementing the region’s increasingly dynamic lifestyles, whether by delivering vivifying nutrients, a jolt of energy or a cosmeceutical cocktail. As a result, beverage manufacturers must pay close attention to Asian Pacifi c consumers’ tastes, as well as to make effective formulation strategies for satisfying them.

By tHe numBerSA 2011 Leatherhead Food Research report confirms that health and wellness concerns are a major fuel in the growth of global sports and energy drinks. According to the research fi rm, the combined sports and energy sector grew 32 percent from 2006 to 2010, reaching US$36 billion overall, while energy beverages alone saw a whopping worldwide sales increase of 83 percent during the same period.

What really stands out is the extent to which products that tout their health-giving qualities have contributed to the category’s popularity. The fi rm points to the 72 energy and 30 sports drink launches that Mintel’s Global New Products Database (GNPD) singled out in 2010 as bearing some sort of vitamin/mineral fortification claim. The prevalence of such fortified beverages appears to be strongest in Europe and Asia Pacifi c.

Indeed, enhanced beverages are a real bright spot in the Asian market, says Karina Bedrack, sales manager, LycoRed. “When we look at vitamin-fortifi ed beverage launches in Asia,” she says, “we see especially strong interest in the nations of China, India,

Vietnam and South Korea, all of which promise to be valuable markets in the future.” Not surprisingly, data from Mintel’s GNPD shows that each of these countries saw their launches of fortifi ed beverages increase from 2010 to 2011.

health, or see news reports on the role of antioxidant lycopene in reducing the risk for heart disease and colon cancer. As they do, they feel empowered to act as agents in their own wellness simply by making informed beverage choices.

Asian cultural appreciation for beauty also drives the market for enhanced beverages.

An analysis of the Southeast Asian market from research fi rm Frost & Sullivan shows that the area’s consumers are starting to grasp the benefits of vitamins and minerals, in part because of advocacy programs their governments have instituted to combat nutrient defi ciencies with fortifi cation.

BeyonD BaSicSHowever, the spark that is igniting enhanced beverages is not merely about fi lling nutrient gaps; it is about health and wellness optimisation, and this is where positive media coverage comes in.

Globally connected Asian Pacific consumers read about vitamin D improving bone

Ms Bedrack notes that an Asian cultural appreciation for beauty also drives the market for enhanced beverages in the region. “Male and female, young and old, Asian consumers want to look good,” she says.

And whi le the idea of ‘cosmeceutical’ beverages that protect the skin and improve appearance may once have seemed far-fetched, “evidence from rigorous scientifi c studies n o w s h o w s t h a t d i e t a r y antioxidants like carotenoids do protect the skin against the sun damage, heading off the reddening, loss of thickness and wrinkling that can affect skin after years of repeated sun exposure,” she says.

Those same antioxidants may also help lessen the damage — to skin and other tissues — of environmental pollution, which is rising along with development in the Asian Pacifi c.


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Bedrack says. “Vitamins, minerals, phytonutrients and the whole class of functional ingredients are often highly reactive — not only with each other, but with components of the beverage formula: sweeteners, colours, flavours, acids. Then there are the effects of light, oxygen and processing, which also trigger instability reactions.”

SteP By StePThus, developing a nutrient premix for an enhanced beverage involves a sequence of specific steps, each leading to the next. The initial, and perhaps most obvious, is deciding which nutrients to include in the first place.

As economic development proceeds, so does the length of the workday — which brings us back to the diligent Asian Pacific workforce so critical to the region’s growth.

“Asian Pacific consumers may be among the hardest-working people in the world,” she observes. “With their work weeks regularly topping 38 hours, they do not have a lot of free time to spare. And yet they always have to be alert and task-oriented. That is why beverages designed to keep energy levels high and consumers on point are so popular.”

Energy beverages might emphasise proteins and complex carbohydrates for fuel, B vitamins like thiamin, niacin and B6 to aid in metabolising that fuel, and natural sources of pep like taurine and guarana to boost alertness.

PrePareD For SucceSSPacking all these nutrients — and many other ingredients — into a beverage is no easy task. Signif icant technical challenges confront enhanced beverage manufacturers for a number of reasons.

One is that beverages represent an inherently dynamic medium in which formulation components, including a free-floating collection of nutrients, are l iable to interact and compromise stability.

What is more, consumers repeatedly resist anything less than great-tasting, attractive and reasonably priced products. Product developers hoping to deliver a successful ‘nutritional cocktail’ via enhanced beverage need all the help they can get.

What i s the so lu t ion? “Premixes are the single-best way to maintain stability, nutritional quality and sensory appeal in enhanced beverages,” Ms

involves quantifying how much of each to include. “When we work with customers,” she says, “we always take into account nutritional deficiencies in the target audience for the beverage, as well as regulations and labelling guidelines in the countries where our partners plan to market their beverages.”

The nutrient levels in a premix will persist through a beverage’s shelf life only if the premix design accounts for their long-term stability in the product matrix.

Consider, for example, all 13 individually recognised vitamins, many of which exist in multiple chemical formulas. “Each of these vitamins will behave differently

nutritional wants and needs, so a blend geared toward improving heart health in boomers might include carotenoid antioxidants like lycopene and lutein, heart-healthy fibre, omega-3 fatty acids and plant sterols. An immunity blend for busy students could lean on iron, zinc, vitamin E and other antioxidants like selenium, vitamin C and beta-carotene.

Of course, none of these nutrients is effective unless delivered at sufficient levels, which is why the next premix step

This involves i d e n t i f y i n g the probab le consumer and targeting their

during manufacture and storage,” she says, “and we have found the need for overages almost inevitable if we want to meet the thres-hold for label claims at the

end of the shelf life.” Different stability

issues arise with minerals. Unlike

vitamins, minerals are remarkably

stable on their own. Yet in a premix, their effect on other com-ponents, as well as on the rest of the beverage, merits watching. Iron, for example, can react with vitamin C, causing colour changes. It may also trigger oxidation of unsaturated fatty acids like omega-3s, producing odours that shor ten the beverage’s shelf life.

Form FoLLowS Function“That is why we pay special attention to the matrix, the


52


premix nutrients and all other formulation aspects when determining which ingredient forms to use,” she says.

Consider that vitamin C is available as ascorbic acid, sodium ascorbate, calcium ascorbate and ascorbyl palmitate — among other forms — any one of which may or may not be appropriate for a particular beverage environment. “Further,” she continues, “we have to decide whether we want to deliver that vitamin C in an encapsulated form to help it withstand processing conditions.”

Choosing the right form of mineral is even more complex, in part because there are so many mineral salts to choose from. “If you are working with iron, do you go with reduced iron, ferrous sulfate or ferrous lactate?” she asks. “What about ferric pyrophosphate, iron gluconate or ferric ammonium citrate? Each has unique properties vis-à-vis solubility, pH stability and other conditions. If you do not choose the right one, the beverage could deteriorate rapidly.”

Once they have determined the makeup of the premix — including factors such as particle size and the use of inert carriers like maltodextrin and lactose — she advised adding it to a trial batch of the finished product to evaluate performance and monitor any unwanted taste, colour or texture effects.

“We have been in situations where we have had to switch away from calcium carbonate because at the desired level, it was producing textural effects in the beverage that just did not suit the manufacturer’s target profile,” she says.

Crucial for labelling and regulatory purposes is the analysis of nutrient levels in the finished batch. “Once we have


got the taste, texture and colour perfected,” she explains, “then we do the quantitative work to see if the stability of the nutrients is as we had targeted. If it is and the nutrient levels are as stated on the label, then we have passed an important test and it is on to commercial production.”

in tHiS togetHerHaving a partner savvy about the tricks and techniques involved in premix design is clearly as much of an advantage as choosing to work with a premix itself.

Ms Bedrack is quick to reiterate premix advantages. “The benefits start with sourcing and inventory,” she says. “Premixes streamline both processes, reducing your stock and holding costs.” With only one ingredient to handle, as opposed to numerous individual nutrients, you simplify operations, too, saving time, money and labour while eliminating the quality problems that result from inaccurate batching or ingredient incompatibility in application.

Thoroughly tested premixes confer analytical certification t h a t e n s u re s re g u l a t o r y compl iance and super ior product quality. “And while we have found that some customers express initial concern about the time and effort to develop and test the premix,” she says, “we have been able to change their minds with our quick turnaround times on develop-ment. Besides, I have never encountered a situation where formulating without a premix has saved time.”

In today’s fast-paced develop-ment environment — which runs even faster in the dynamic Asian Pacific region — doing anything less will simply leave you behind.

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Frying Oil Filter

Separate the suspending

particles and impurities

Reduce the oil acid value

and prevent oxidation

Extend the life-cycle of

frying oil

Extend the shelf-time of

the fried food

Sunshine F&P Machinery Co.,Ltd.

Tel:+86-20-34528332/34529382Fax:+86-20-34528982E-mail:[email protected]

WWW.CHINAOILFILTER.COM

EFFECTIVE and effi cient supply chain strategies have become rampant in businesses, given the heightened expectations o f customers , cont inuing advances in communications and transportation technologies and strong competition in the

markets. In some industries, supply chain management has proven to be vital in determining the success of the company.

From production to sales, the chain is made up of several processes that are equally important in their own right.

With increased competitions in the market and the critical time factor in the delivery and transportation of food, the supply chain can be enhanced with an advanced fl eet management system that ensures effi ciency. By Tricia Thet, marketing & corporate communications manager, Goldbell Group

&

For Solid Supply Chain Management

TrackTrace Solid

Supply Chain

TrackTrace

R e c e n t d e v e l o p m e n t s i n information and communication technologies have allowed many organisations to improve their supply chain processes rapidly.

Transportation and delivery are essential in the supply chain process and many businesses still


55

FEATURES

vehicles that come with such system.

The system allows for the monitoring of vehicle location and status in real time, including daily insertions and dispatch of vehicles to the required point of interest destinations. Discipline among drivers can also be culti-vated as it can track violations such as idling, travelling outside required zones or working hours and speeding.

This has been a topic of concern amongst operators since the engagement of drivers from other countries, who are still rather unfamiliar with speed limits on Singapore roads and hence, have caused accident rates to soar. All these can be achieved with the availability of four main modules within the system.

encounter challenges in ensuring utmost efficiency. Factors that can compromise such com-petency include breakdown of delivery vehicle, drivers’ idling during delivery jobs, poor planning of assignments, drivers’ having problems finding the delivery location, among others. The impact on food products is even more severe as the freshness of perishable goods can be strongly affected.

adVanced FleeT ManaGeMenT sysTeMHigher effi ciency in the delivery and transportation can be achieved with the availability of fleet management capabilities that can be obtained by installing an advanced fl eet management system (AFMS) or by leasing

Advanced fl eet management system can be used to track vechicle location.

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German Industry and Commerce Ltd3601 Tower One • Lippo Centre89 Queensway • Hong KongTel +852 25265481 Fax +852 [email protected]

together with同期举办

ASIA FRUIT LOGISTICA

Inter-national trade exhibition

国际贸易展览会

Hong Kong 5 –7 September 2012

2012年9月5 –7 日，中国香港

ww

w.a

siaf

ruit

logi

stic

a.co

m Asia‘s Fresh Produce Hub

亚洲新鲜果蔬行业聚集点



56

FEATURES

Four Main ModulesThe Operations Ef f iciency module increases the efficiency of fleet operations via real time tracking and historical tracing of vehicle locations, vehicle status (ie: engine on-off amongst others), daily insertions and dispatch of vehicles to jobs required points of interest destinations. It allows the operations team to see in real time, the completion status of each delivery. This eliminates the unnecessary use of resources to contact drivers on their daily job status.

The Driver Habits module allows users to have a tighter control of their drivers by identifying details such as speed, idling of drivers, usage outside office/operating hours as well as without stop exceeding six hours. The information on driver violations can be monitored real time or summarised in table as well as chart formats on a daily, monthly, or entire year view basis for comparisons.

The Vehicle Performance module measures the produc-tivity of individual vehicles through parameters tracked such as: engine hours on, mileage travelled, jobs completed and invoice generated per vehicle.

Information is viewed on a daily, monthly, or entire year basis. Fleet operators can observe the under-utilisation of specific vehicles within their fleet based on engine hours on; or ineffective ut i l i sat ion by ident i fy ing individual vehicles clocking high mileage but completing a low number of jobs.

The dashboard function in this module summarises the information and parameters in bars and charts for easy comparison of individual vehicles or the entire fleet’s productivity.

The Vehicle Maintenance module enables the system to be

driver as statistics derived from this module are highly accurate and reliable data.

With all the modules in place, the reports function allows a consolidated overview of all that matters to the operations personnel.

enhanced eFFiciencyAFMS users will find benefits from a service fleet of higher efficiency, and improved punctuality and accuracy as a result of drivers in the fleet becoming more aware of their work requirements and planning their assignments and plotting their delivery routes in a systematic manner.

The operations team can have a bird’s eye view of the completed status of each delivery job. Ultimately, it increases produc-tivity of the fleet of delivery vehicles whilst saving costs.

Unlike the standard GPS systems that provide simple track and trace functionalities,

In essence, through the under-standing of the users’ operations, the AFMS aims to provide higher returns per vehicle in view of higher vehicle prices and cost of operations these days.

Since transportation makes up more than 30 percent of operating costs, it makes good economic sense to operate efficiently. Availability of systems like AFMS can assist in operational costs reduction in the long run. Service quality can be improved as well with better competitive edge, leading to increased customer satisfaction and in turn, higher revenue.

the algorithms in this new system are re-written and presented in easy to read charts and tables to provide real time, summarised reports of the fleet’s productivity, such as the ability to monitor vehicles’ utilisation, which includes fuel consumption and invoices generated per vehicle.

linked to the authorised service centres for monitoring the service history record and expenses incurred on maintenance.

On top of the core modules, the CANBUS module, which can be used by specific brands of Euro IV vehicles, provides enhanced information of the vehicle or

The Driver Habits module provides a tighter control of drivers by identifying details such as speed and usage.

How is the company’s performance so far for 2012?

We have had a solid year so far, expanding our business portfolio and operations in the region while continuing to report positive sales,

particularly within the food ingredients segment.

Our recent partnership with BASF Australia allows us to offer our customers a more comprehensive product offering to better address market challenges and meet new market trends in that region. We have seen a positive growth in our year-to-date sales for food ingredients in most markets and have a strong outlook for the year.

Has the economic uncertainty affected the mindset of your clients?

Most of our clients today are much more concerned with cost, and most are either delaying or postponing

new product launches. Instead, our clients are focusing on business strategies that allow them to be more competitive in the market.

What are some of the new requirements from your clients?

Our clients rely heavily on our exper-tise and services to help them reduce costs and be more price competitive

in the market, considering consumers are now spending less.

One way we help them achieve this goal is by optimising their product formulations with alternative ingredients that are lower in cost without compromising on the quality.

What measures are you taking to meet these requirements?

We share our clients’ concerns with our suppliers and work together to find alternative solutions to optimise

the cost structure wher-ever possible.

What are some of the upcoming trends to look out for?

We have recently seen an increased focus around basic nutrition as well as health and wellness trends.

Nutritional ingredients, including vitamins and minerals, have always been a fairly strong area in Asia Pacific and we are likely to see continued growth within this segment in the region.

Are there any expansion plans for your company in the next three years?

Over the next few years, we plan to grow our staffing, geographical presence, and technical capabilities

in new growth segments.For example, we plan to expand our

capabilities in Australia and New Zealand with a new food facility in Sydney that will provide technical and commercial support to our customers in the region.

What is your outlook for the rest of 2012?

We have a strong outlook for the remainder of 2012 as we’re growing and diversifying to match the

pace of our customers across the region. We are one of the most diversified food ingredient distributors in Asia Pacific, considering our geographical footprint and range of ingredients.

With the current economic uncertainty affecting the market, Peter Kam, regional director of food ingredients at Connell Brothers, shared his insights with Asia Pacific Food Industry about new requirements and trends. By Wong Tsz Hin

Forward

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Meat product manufacturers, as well as distributors and stores, are being confronted with a market shift that is putting tighter demands on the operations of the meat supply chain. Because of increasing consumer interest in a more diverse meat product selection, meat processors are supplying a widening array of new fresh meats, deli meats, and frozen and canned meats. This is presenting a challenging scenario for those that manage the warehousing and distribution of meat products.

Streamlined material handling technologies can help meat product manufacturers and distributors provide efficient storage and throughput of fresh, frozen and canned meats to meet growing demands on diversity. By Daniel Martin, global market development manager, Swisslog

automationp r o d u c t i o nmaximisedFor

distribution supply chain. Sell-by dates, temperature control, government regulations and anticipating future warehouse flexibility are factors influencing meat producers and their warehousing operations.

The meat supply chain is shifting and adapting in a number of ways:a) Stores are adapting to carrying

an increased number of SKUs

as meat producers introduce more variations of fresh meats, deli meats, and frozen and canned meats.

b) This has prompted stores to place more frequent orders to meat producers for smaller quantities of a larger number of SKUs, as store inventories are kept at reduced levels. This is necessitating shorter lead times for ordering from manufacturers.

c) Manufacturers have to speed up their warehousing and distribution turn-around times to handle the higher volume of SKUs and just-in-time ordering of retailers. This has pushed meat producers to ship directly to stores to cut trans-port time, while bypassing distribution centres (DCs).

d) More stringent supply chain track and trace requirements are being established by governments in Europe and the US to ensure better meat product reliability. Meat

product manufacturers are required to date meats after packaging, and track them through warehouse storage, picking and shipping to the stores. Some meat products are now requiring source trac-king prior to plant receipt.

e) Improving sanitation in the meat warehouse is an issue of growing importance. Fresh meat products, once

To accommodate this growth of meat stock-keeping units (SKUs), an increasing number of meat product producers have turned to more streamlined automated storage and distri-bution solutions to better ensure timely and accurate product handling.

Changing DynaMiCS Of Meat DiStriButiOn The need to deliver the right product at the right time, to the right place, and with the right quantity, is critical in the meat


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packaged, are not in direct contact with the material handling equipment used in the warehouse. The design of this equipment, however, must anticipate potential leakages, and meet wipe- down or heavy wash-down criteria to maintain cleanliness and sanitation.

Wipe-down conveyors, for example, are designed so that if a food spillage occurs, the conveyor system can be easily wiped down on the surface and along the side of the conveyor. The conveyor structure would typically be stainless steel or plastic, a sanitation upgrade over s tandard a luminium conveyors where food contact is not an issue.

Heavy wash-down conveyors are used where it is anticipated that food will come in direct con-tact with the conveyors through standard product handling. The equipment is designed to endure heavy exposure to water applied with a high pressure, high volume hose, along with cleaning agents, on a daily basis. The entire system, including the motor assembly and control electronics, is usually designed for thorough cleaning.

Transport units, such as totes, crates and pallets can be made of plastic. These are suitable for heavy wash-down procedures to comply with sanitary regulations for cleanliness.

Design improvements in sanitation can include the minimising of horizontal frame surfaces which reduce areas where contaminants can collect. For bolt-on equipment, eliminating 90 degree steel bends during construction, and instead, using 45 degree steel strength bends, would allow food particles to pass through more easily. These features simplify and expedite the cleaning process in fresh meat warehouses.

the MOve tOwarDS autOMatiOn Industry supply chain changes in the meat processing sector are driving technology trends in the warehouse. Highly flexible systems that respond quickly to more frequent and changing retail orders are being implemented.a) High-density storage is being

utilised to improve energy efficiency in the chilled and deep - f reeze warehouse e n v i ro n m e n t . H i g h - b a y automated storage and retrieval systems (ASRS) allow more pallets to fit into a denser cube of space to reduce refrigeration costs while speeding up order throughput.


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b) The introduction of stan-dardised transport units to reach the next level of efficiency is critical. Meat distribution utilises plastic totes and crates for carrying SKUs of fresh meats. These are then transported on dollies to stores.

For frozen and canned meat products, cases are stored and transported on pallets. Each of these formats requires specialised handling, and meat warehouses can integrate a variety of automated storage and picking approaches to optimise handling of these products.

c) Increasingly important is the demand for fully automated picking to ensure direct store deliveries and to avoid labour issues, such as robotic layer picking that fulfils the need for less than full pallet deliveries, a fully and semi-automated light goods technology for tote/crate and case picking solutions that also minimise labour challenges.

d) Modular and energy efficient conveyor systems move totes/crates, cases and pallets through the warehouse with unprecedented throughput while maintaining product integrity.

e) More electronic data inter-change is needed within the supply chain to keep track of fast moving meat deliveries. T h e l a t e s t w a re h o u s e management systems (WMS) smoothly integrates with the meat plant’s upstream production output and supply chains’ regional DCs, as well as downstream to the retail stores.

aSrS fOr high-DenSity Pallet hanDlingASRS are computer controlled

systems for automatical ly depositing, storing and retrieving pallets from defined storage locations. They allow inventory to be moved quickly, safely and precisely within a warehouse environment.

High-bay systems optimise cubic space usage, not only by their vertical stacking capability, but also by minimising aisle cubic footage.

By eliminating the need for forklift trucks, aisles can be made significantly more narrow, allowing up to 3.7 m wide aisles to become just 1.5 m wide. This space can then be used for more pallet positions.

The current generation of automated pallet cranes provide a uniquely flexible and modular design that is equipped with a multiload pallet handling capability, ideal for moving pallets of meat in ambient temperature and deep-freeze environments. High-bay warehouses are used for high-volume SKUs, whereas miniload systems are applied for faster moving fresh meat products transported in totes or crates.

These ASRS systems allow rapid configuration to the right storage and retrieval need for any meat storage application. From floor level to up to 40 m tall, most stacker cranes can provide single-deep, double-deep, triple-deep and multi-deep pallet stacking, with the flexibility to handle one load at a time or multiloads.

When a pallet is on the load handling device, it is carried off the pallet crane into the rack. Con-ventional ASRS machines only go one or two pallets deep, using a fork attached to the machine. But some systems can go three pallets deep utilising a telescope fork. Then, with a satellite remote unit they can run a pallet 12 m

into the racking, as much as 10 pallets deep or more.

Pallet cranes are now designed to deliver energy efficiency. They are typically optimised for peak throughput, performing many moves in and out of the racking, and also generating electricity from lowering their lift carriages, using their motors as a generator. The power gained is used to aid horizontal travel. The system can also contribute energy when braking during horizontal travel to aid vertical motion. This energy regeneration both reduces the ASRS’ total power usage and, with other measures, can reduce the size of incoming supply required.

Advanced models of ASRS use integrated controls architecture for material flow control, enabling optimised speed and precision positioning. Infrared or wireless is used to communicate between ASRS units and the control system, which instructs the ASRS where to place incoming pallets,

Modular light goods conveyors move cases through the warehouse with high output.


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and where to retrieve them for shipping.

These automated cranes integrate with other automated equip-ment in the warehouse, creating one single, ef-ficient transport system that provides optimum throughput under any system capacity.

Meat producers , faced with the increasing demand for less than full pallet deliveries, can achieve a first level of automation with robotic layer picking. The robot can efficiently build layers of different SKUs on a pallet in the exact order quantities and delivery sequences required by retailers. The system operates with a high level of flexibility and error-free picking.

Pallet COnveyOrS enSure flexiBility Transporting pallets throughout the meat warehouse with optimum flexibility and efficiency

requires modular conveyor systems capable of continuous operation in chilled, deep-freeze and ambient temperature environments.

Such conveyor systems provide a unique flexibility for integrating automated systems within the meat warehouse into a continuous fluid throughput. In addition to connecting major material handling systems like high-bay ASRS, these conveyors enable a unique flexibility of configuration with elements like

incorrect load units from entering into the system.

light gOODS teChnOlOgy SPeeDS thrOughPutFast turnaround of chilled, fresh meat products and deli meats requires efficient handling with timely precision. Fresh meat products must move through the warehouse, from storage through picking and shipping, with a typical turnaround time of less than two days. Specialised automated systems for handling light goods in totes and crates provide the high throughput and superior efficiency required.

Miniload crane systems of various configurations and capabilities are equipped to pick and move totes/crates and cases of meat products. They employ lightweight, high-speed cranes that transport individual cases, totes or trays supporting goods-to-person pick stations. As a result, high tote and case pick throughput in the meat warehouse environment can be realised.

Some have recently introduced versions of miniload shuttle systems that have a significantly increased speed of order proces-sing at constant high accuracy. These systems provide very high throughput and cost efficient distribution, while delivering a high density of storage capacity and increased modular flexibility. Some miniload shuttle systems are exceptional for their ability to consolidate and release totes to picking stations at high rates in required sequences.

Light duty, modular conveyors are necessar y to connect miniload systems to pick stations and shipping. Some of the latest of these conveyor systems are designed with a sustainable, modular design and smart controls for high performance

Gantry robot operating stack buffer.

chain conveyors, roller con-veyors, transfer units, turntables, vertical conveyors, and pallet carriers and dispensers within v a r i o u s s e c t i o n s o f t h e warehouse.

Modular conveyor systems can integrate shuttle cars in a variety of functions, such as feeding multiple order picking stations and for use in staging areas. They can utilise profile gauges to measure pal let dimensions and weight without stopping the load, and can be used at entry points to prevent


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l i g h t g o o d s h a n d l i n g . Designed to be plug and play for handling totes/crates and cases, they feature integrated energy management systems.

Picking of meat products is frequently based on both person-to-goods and goods-to-person systems for picking totes/crates and cases. Semi-automatic systems for case picking increase productivity in person-to-goods and goods-to-person systems.

Person-to-goods picking using RF-terminals to guide pickers enables high pick rates and order selection accuracy. For high SKU count and high pick volumes, multi-floor pick levels increase pick facing and storage density.

Goods-to-person picking stations are designed to reduce ergonomic issues. Enhanced goods-to-person workstations reduce the strain on specific parts of the human body. Work-stations are generally designed to make the picking of products physically easier, which will ultimately affect performance. These systems integrate seam-lessly with light goods conveyors, automated buffers and order fulfilment systems to ensure high pick rates.

integrateD SySteM COntrOl & PrODuCt traCking Meat processing warehouses provide precise and efficient tracking of products because of their highly automated and computer controlled systems. The warehouse’s WMS, along with controls in the ASRS, miniloads, pick systems and conveying systems are capable of monitoring batch numbers, production dates and weight as the transport units are stored and moved through the facility.

A f t e r p r o c e s s i n g a n d

packaging, meat products are moved into the warehouse before shipping. The most highly automated warehouses know precisely the characteristics of each product, as well as how many pallets, totes, crates, cases, and individual SKUs are entered into storage. Such integrated WMS ensures optimised storage by distributing SKUs over multiple aisles, improving delivery execution and maxi-mising labour resources.

Ordering IT systems are increasingly being integrated between retailers, manufacturers and distributors. Meat products are now almost always produced to order and streamed straight through the supply chain.

Temperature controlled meat products can be monitored throughout the whole supply chain –– at the manufacturer, through the regional DC and until the shipment is received at the store. Data loggers and/or radio frequency identification (RFID) are technologies used.

PrOven Meat hanDling SOlutiOnS Automated Order Release Modules (ORM) buffer indivi-dual totes/crates or cases in lanes and release SKUs in the correct quantities to dollies, or to a palletising station.

With one order release module system, the receiving of the totes/crates is done b y i n d u c t i o n s t a t i o n s where inbound loads are automatically depalletised. Stacks are then transported into a stack buffer operated by gantry robots. The stack buf fer system provides efficient batch picking of all active orders within the robot module. Articulated arm robots then consolidate these into finished order stacks. These are automatically

loaded onto outbound shipping carriers — dollies or pallets — in the exact sequence required.

Robotic systems for automated order picking for a distribution model based on returnable plastic crates, reduces the space, labour and time required for organising large quantities of products for picking. Robots select cases for order lines that are less than one pallet. It is used to order-pick full crates, which are then transferred to conveyors.

Meat processors are supplying a widening array of new fresh meats, deli meats, and frozen and canned meats to retailers. This market growth is putting tighter demands on operations.

To a c c o m m o d a t e t h i s increasing number of SKUs, producers have turned to more streamlined automated storage and distribution solutions to ensure timely and accurate product handling.



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Multi-deep storage of frozen meat products.

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Understanding the cause and behaviour of foodborne pathogens can help in keeping them at bay. By Tjut Rostina

Be

Gone

Foodborne Bacteria

One of the major challenges fac ing the food industr y is the upkeep of safety in manufacturing food that is free from microorganisms that cause spoilage in food, and as such, contaminating it.

T h e s e c o n t a m i n a n t s , produced by microorganisms, are pathogenic bacteria viruses and toxins. Consuming such foods would result in harming health, and sometimes with fatal consequences. In fact, foodborne pathogens are a major cause of deaths in developing countries.

Common PaThogensIn order to devise solutions or ways to prevent food products from being contaminated, it is necessary to understand what causes these pathogens, and analyse its behaviour and impact to health.

Some of the most common foodborne pathogens are Cam-pylobacter jejuni, Clostridium perfringens, Salmonella and Escherichia coli, or more popular known as E coli. salmonellaSalmonellosis in humans is a disease caused by the salmonella

species. The Salmonella bacteria are often associated with foods such as poultry, beef and eggs, which act as potential vehicles for infection.

Vi c t i m s o f S a l m o n e l l a infection will see symptoms of the poisoning about 8 to 72 hours after consuming the contaminated food. Symptoms of the infection include diarrhea and abdominal cramps, and can last between three to five days.

C o n t a m i n a t i o n c a n b e minimised by ensuring that all food products are cooked thoroughly, and to freeze the uncooked ones.

Of course, this is in addition to maintaining the highest level of hygiene when handling foods. Fruits and vegetables should also be washed with cold water.

CamPyloBaCTeRIn 2011, the World Health Organization (WHO) stated that the Campylobacter bacteria is the most common bacteria to cause gastroenteritis globally. In fact, the bacteria is said to be responsible for more diarrhea cases than Salmonella.

Once infected by the bacteria, other than causing diarrhea, one

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Effects of the poisoning can occur between six to 24 hours after consumption. While most symptoms disappear within 24 hours, there are some that can last for about two weeks.

can also experience fever and abdominal cramps. The bacteria most commonly affect infants below one year old, teenagers and young adults.

It can be found in meat that is undercooked, raw or contaminated milk, as well as water. Meats from warm-blooded animals are particularly susceptible to the bacteria. The animals include poultry, cattle, pigs, sheep and shellfish.

According to the WHO, in order to reduce the presence of Campylobacter in poultry, solutions are available. One of these is enhanced biosecurity to avoid the transmission of Campylobacter to the farm, and can be applied for places where the birds are ‘kept in closed housing conditions’.

survive for about an hour even at 100 deg C.

Effects of the poisoning can occur between six to 24 hours after consumption. While most symptoms disappear within 24 hours, there are some that can last for about two weeks. Symptoms include diarrhea, flatulence, abdominal cramps and pain.

The bacteria are usually found in high-protein foods of animal origin such as meat and milk. Conditions that place the foods at high risk of infection are when the products are kept

at storage temperatures of five deg C (41 deg F) and 48.8 deg C (120 deg F). This is because the spores present after cooking can quickly grow to high numbers. Based on information provided by the University of Florida, temperatures between 21.1 deg C (70 deg F) and 48.8 (120 deg F) form a danger zone, as foods within this zone would have to be cooled quickly to reach five deg C. Keeping the food within this zone was the main cause of food poisoning, and so it can only remain here for two hours.

esCheRiChia ColiAlso referred to as E coli, it contaminates meat during slaughter, when contaminated animal intestines or faeces come into contact with the meat. This is made worse for ground meat where it is mixed thoroughly during the grinding process.

The bacterium is normally found in cows, and also chickens, sheep and pigs.

Other foods that sometimes

There is also a need to train abattoir workers and meat producers on hygienic handling methods, so that the risk of contamination is kept to the minimum. Other ways to keep against the infection are cooking or pasteurisating the food or irradiation.

ClosTRidiUm PeRfRingensU n l i k e S a l m o n e l l a a n d Campylobacter, the Clostridium perfringens bacteria cannot be eliminated by cooking at a high temperature. The bacteria, which are of a spore forming nature, can

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become contaminated with the bacteria are unpasteurised milk and juices, alfalfa and radish sprouts, lettuce, spinach, and water. However, Marler Clark, a law fi rm dedicated to representing victims of food posioning, has said that any food is at risk of becoming contaminated with E coli through cross-contamination.

imPaCT on eConomyDeveloped countries are not spared from high risk of food contamination either. In a Journal Of Food Protection article, the annual cost of losses with regard to illness and quality of life in the US caused by 14 common foodborne pathogens were between US$4.4 billion to US$33 billion. The article was written by Sandra Hoffman, Michael Batz and J Glenn Morris.

The 14 pathogens listed in the article were Campylobacter, C l o s t r i d i u m p e r f r i n g e n s , Cryptosporidium, Cyclospora, E coli, STEC, Listeria, norovirus, Salmonella, Shigella, Toxoplasma, Vibrio and Yersinia. Five main pathogens were identifi ed as being responsible for 90 percent of this loss, with Salmonella taking up US$3.3 billion, Campylobacter at US$1.7 billion, Listeria for US$2.6 billion, Toxoplasma taking US$3 billion and norovirus for US$2 billion. These costs reflect the amount incurred caused by food poisoning, such as hospitalisation, healthcare and deaths.

With the US increasing imports of foreign food products, it was reported that cases of food poisoning due to imported foods have more than doubled. In the report by Voice Of America published earlier this year, data presented by the US Centers for Disease Control and Prevention (CDC) at the ‘International C o n f e re n c e o n E m e rg i n g Infectious Diseases’, showed

that the incidents came up to 6.5 between 2005 - 2010, an increase from 2.7 per year in 1998 - 2004. Data also showed that most of the outbreaks were caused by food products from Asia.

Of the total 39 food implicated in the food poisoning cases, 16 were from foods imported from Asia, and 11 from Latin America.It is inevitable that with time, there is a possibility that new foodborne pathogens and diseases will emerge, due to evolution and changing practices in agriculture and food manufacturing.

Nevertheless, scientists are also constantly working towards developing solutions to eliminate these foodborne bacteria. For example, recently, scientists from the US Department of Agriculture, have developed a way to create antimicrobials that can kill pathogens and also be used as an alternative to antibiotics. Designed by David Donovan from the Agricultural Resources Services (ARS), the enzymes have been shown to kill

pathogens such as Streptococci and Staphylococcus aureus.

Elsewhere, microbiologist Robin Anderson and colleagues have come up with a method that controls intestinal bacterial pathogens in animals. They have also been shown to reduce bacteria such as Salmonella and E coli.

While scientists are working their way towards a safer food industry, it is necessary that food manufacturers keep up their standards of hygiene and food safety, and also bear in mind the special conditions to be aware of, to avoid bacteria breeding.

Foodborne pathogens are a major cause of death in developing countries.


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The transportation of seafood has always posed a challenge as small changes during handling or processing can significantly affect the overall quality. In some cases, these minute variations can cause severe deterioration of the product.

For example, cod stored at zero deg C can be kept for up to fifteen days, but when stored at four deg C, it will be inedible within just a few days. Time and temperature are two critical factors that will govern the quality of seafood products from harvest to consumption. The processing period begins when the marine organism is extracted from its natural habitat in a water

Making A

Safe Catch

ezio

man

Seafood is a delicacy that is susceptible to spoilage during transport and handling. Careful processing and packaging can limit microbial growth and extend its shelf life so that it can reach consumers in a safe to consume condition. By Wong Tsz Hin

FEATURES

body. From that point on, it is a race against time to ensure its freshness when delivered to end consumers.

SpeCifiC Spoilage organiSmSNot all microbials present in seafood cause spoilage. The main contributors to degradation are organisms known as specific spoilage organisms (SSOs). Bacteria that can cause food-borne illness multiply the quickest between four to 60 deg C. Any temperatures lower than this range will inhibit bacteria growth and delay spoilage. Temperatures above 60 deg C will kill the bacteria altogether.

It is estimated that around 25 percent of the world’s food produced post harvest or post slaughter is lost due to microbial degradation. The poikilotherm nature of fresh fish allows a wide variety of bacteria to grow. Depending on the region of water the fish comes from, its microflora will be of a different complexity.

The immune system of fish is potent to many microbials and is effective in controlling the growth of pathogens. Once the fish dies,

its immune system will begin to lose its effect, allowing pathogens to grow.

CHilling & freezingIn order to minimise deterior-ation, chilling should commence as soon as possible once the seafood has been harvested. Sub-sequently, temperatures should be maintained at as close to zero deg C as possible. The refrigerated water systems or cold storage systems should be designed and maintained to provide adequate cooling or freezing capacities during peak loads.

If the produce is to be kept alive, it must be stored in cold

water and an environment similar to which it was harvested. Otherwise, the tools used to process the seafood and preserve it must be hygienic enough to avoid contamination. For cold storage involving ice, the ice used to cover the produce must be made hygienically. On modern vessels, the produce is frozen immediately rather than iced.

Although freezing is not intended for the fresh market, it is one of the most effective ways to lower the risk of protein degradation.The temperature at which fish muscle would start to freeze depends on the solutes in the tissue fluids.

Going beyond the initial freeze temperature would mean that some of the water would freeze and the concentration of solutes in unfrozen solutions would increase. This may lead to denaturation of the muscle protein, as well as structural damage of membranes.

inTerrupTionS To CoolingIn an ideal situation, the low temperature should be consis-tently maintained throughout the supply chain until the seafood ends up in the hands of

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unloading making temperature control rather insufficient. The damage on the seafood produce can be contained if the insulation offered by the packaging is adequate in minimising the temperature variation inside due to external influence.

The insulation property of a packaging can help limit heat transfer between the seafood and the environment. The insulation value of a packaging is determined by the physical properties and shape of the packaging, mainly thermal conductivity and wall thickness.

Studies have shown that numeric heat transfer modelling is an efficient tool for improving the thermal protection of the packaging. As the temperature profile of the surroundings will vary during transport and storage, different packaging solutions are necessary to cater to these fluctuations.

Handle WiTH CareDuring handling, it is important to ensure that the seafood is not damaged as that can accelerate the rate of decomposition and increase potential losses. The produce should be handled and conveyed with care, particularly during transfer and sorting, in order to avoid physical damage such as puncture and mutilation.

Carbon dioxide and vacuum packaging can be used to create an anaerobic environment in which aerobic SSOs cannot survive. This will effectively increase the shelf life of seafood produce. However, these techniques do not guarantee sterility due to the presence of microbes that are able to utilise alternative mechanisms for survival. For example, some microbials are found to be able to generate energy from fermentat ive processes and respiratory

mechanism involving electrons acceptors other than oxygen.

Salting is another effective solution as many bacteria can only survive within a certain range of salt concentration. The existence of salt loving bacteria means that this is not a complete solution. Moreover, in many applications, the alteration of taste is not appreciated.

TraCing & TraCkingWith the outbreak of food related incidents in recent years, the ability to track and trace products back to their origins is fast becoming a necessary requirement for all food produce. Over the years, the industry has established systems to track fish harvested throughout the entire supply chain. Regulatory bodies are utilising DNA analysis to safeguard against fraudulent practices.

At the moment, there are many food safety programs in place to ensure the quality of seafood produce by the time it is ready for consumption. These programs include hazard analysis and critical control points (HACCP), good manufacturing practices (GMPs), traceability of sourcing and certification of materials and handling.

Besides these mandatory regulatory programs, there are also industry driven initiatives that help provide additional governance on food safety. These, combined with regulatory efforts from the governments, help watch over the various processes involved in the handling of seafood and provide assurance to consumers that the seafood on their plates is a delicacy they can enjoy without worries.

consumers. However, the cold chain from processing to market is discontinuous, which makes packaging an essential element in ensuring that the produce is safe from temperature fluctuations.

This is especially true for air freighting, with frequent interruption during loading and

Salting is another effective solution as many bacteria can only survive within a certain range of salt concentration.

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FEATURES ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2012

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If visitors from centuries past returned to a familiar foot-path by the River Gowry in northern England, they might be shocked by changes that have taken place, but there would be one comforting

A modern screener has transformed the operation of a young flourmill that was designed based on a 13th century mill. This combination of new and old has ensured quality flour output. By Henry Alamzad, president, Kason Corporation.

Case-Study:

QualityScreeningFor

Inside the mill, the wheat is ground between two flat, 135 cm diameter millstones, a method employed for hundreds of years. However, our time traveller would likely be puzzled by some of the equipment, in particular, an electrically driven centrifugal screener.

The Centri-Sifter centrifugal sifter supplied by Kason recovers the mill’s two basic products: white and whole meal flours.

There has been a water mill at the site since the 13th century, but the present building, Walk Mill, is no older than the screener, despite its aged appearance. Rebuilt as a replica of an earlier mill, the new facility started up in 2008.

“The last mill on the site ceased production in 1915 and only the footprint of the building was left,” said Ben Jones, a partner in the family-owned business who is in charge of mill operations. “We dug the foundations to find the footprint of the building and we also had a lot of photographs of

sight — the old mill with its large water wheel (although visitors would probably be surprised to see a steel wheel rather than a wooden one). Powered by a stream diverted from the river, the wheel works through gears to grind wheat into flour for making bread.

FEATURES

The mill produces fresh stone ground flour from surrounding fields for establishments that bake their own bread.


71

the old mill. From the footprint and the pictures, we were able to construct a building that is exactly like the old mill on the outside.”

WHeAT Is AT HAndLocated on the fertile Cheshire plain, close to the historic city of Chester, the mill is surrounded by roughly 405 ha of wheat fields that were acquired by the Jones family some years ago. “We have always been farmers”, he said, “and after we bought this land we decided to rebuild the mill.”

Wheat is harvested from the fields, dried to reduce the moisture content and cleaned to remove chaff. It is then taken to the mill in a sealed trailer and loaded into a hopper on the first floor. The hopper has a capacity of 2,000 kg, which is enough to meet the mill’s needs for four to six days, depending on the rotation speed of the water wheel.

From the floor hopper, the wheat is moved by an auger conveyor to a smaller feed or transit hopper of 50 kg capacity, located above the millstones. The grains fall from the bottom of the feed hopper to the millstones, where they are ground into flour.

The mill uses two burr stones, made of hard, dense French granite. The stones are positioned horizontally, one above the other. The lower stone, called a bedder, is fixed, while the upper one (the runner stone) rotates.

Wheat from the hopper falls into a hole in the centre of the upper stone and gradually moves to the periphery of the stones via shallow grooves in the stones. The tiny gap between the stones is

adjusted to produce white or whole meal flour, the latter being more coarse because it contains bran.

Both the stone rotation and the feed rate from the hopper are governed and synchronised by a shaft that is geared to the water wheel. The bottom end of the shaft is attached to the runner stone and carries the weight of the stone as well as rotates it.

Old dAmsel COnTrOls THe FlOWGrain trickles from the hopper along a vibrating wooden trough, called a shoe. The vibration is imparted by a forged metal device, called a damsel, that is attached to the upper end of the shaft. The damsel, incidentally, was retrieved from the earlier mill.

“It’s self regulating,” he said. “If the water flow increases, the feeding and milling operations increase at the same rate.” He added that a shaft rotation rate of about 40 rpm yields the best quality of flour. According to him, the relatively slow, gentle and cool process avoids overheating of the flour and preserves all the good parts of the grain: protein, oils, vitamins, sugars, starches and bran.

As the flour leaves the periphery of the millstones, it is swept by a blade attached to the upper stone and falls into a 12.5 kg transit hopper. An auger

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FEATURES


transfers the product to a spout that feeds the screener, which separates the desired flour from the rest of the material. The model GOB-SS machine has a sifting area of 1,103 sq cm. It is driven by a 1.5 kW motor and can process up to 700 kg per hour, well beyond the mill’s capacity of 80 kg per hour.

The screener is a compact centrifugal machine, with a cylindrical sifting chamber that contains a cylindrical screen of nylon mesh. Flour is fed pneumatically into a vertical feed inlet at one end of the unit, then redirected by a feed screw into the chamber, which is oriented horizontally.

CenTrIFugAl FOrCe mAKes FOr eFFICIenT sepArATIOnRotating helical paddles within the chamber continuously propel the flour against the screen and the centrifugal force accelerates the particles through the screen openings. The rotating paddles, which make no contact with the screen, also break up soft, agglomerated material.

The separated flour is directed to a chute, from which it drops directly into a 25 kg sack for shipping. When the sack is full, the auger is stopped until a new sack is in place.

The mill uses two screen sizes: 38 mesh (500 µm) for white flour and 12 mesh (1,500 µm) for the coarser whole meal flour. “Typically we produce white flour for four days, because we sell more of it, and wheat flour for one day,” said Mr Jones.

In the case of the finer, white flour, the product passes through the screen for bagging, as explained above. Coarser, waste material is retained by the screen and moves along the chamber to the far end, where it is recovered through a second discharge spout. In the case of bran, fine waste material is ejected through the screen, while the bran is retained and collected from the second outlet. All the waste is bagged and used for feeding pigs.

The company found the centrifugal sifter through an Internet search and bought it after seeing a demonstration at the manufacturer’s facility in Stoke-on-Trent, England.

“The screener achieves a very good separation, with no wasted product, and the quality of the flour is excellent,” said Caroline Jones, Mr Jones’ daughter, whose principal responsibilities are baking and running the company tearoom for visitors (her mother handles the accounts and her brother farms the land).

“The machine is very easy to operate and there is no problem with screen clogging,” she said. “We occasionally dust it down, but basically it cleans itself

The mill serves two markets. The 25 kg sacks are shipped to upscale restaurants and hotels that make their own bread. For the retail market, flour is delivered in 1.5 kg bags that are filled by hand from the larger sacks.

In addition to white and wholemeal flour, the mill sells two other types of flour: malted flour, which is white flour plus malt flakes and malt extract, and self-raising flour (white flour plus baking powder) for making cakes. Malted flour is packaged for both wholesale and retail sale and self-raising flour is sold only for retail.


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Auger conveyors move wheat to feed hoppers located above the milestones, which grind the grain into flour.


7373

EXHIBITION & EVENTS

SIAL China 2012

Review:

Shanghai New International Exhibition CenterShanghai, ChinaMay 9 – 11, 2012

SIAL China 2012 was held from May 9 - 11, 2012, at the Shanghai New International Exhibition Center in Shanghai, China. The 13th edition of the show attracted 40,722 professional visitors, a 22 percent increase compared to the previous instal-ment. A total of 1,750 exhibitors, up 15 percent compared to last year, from 68 countries and regions showcased their products over 73,200 sq m of exhibition space.

The show featured 37 international pavilions from countries such as Brazil (guest country of honour), France, the US, Spain, South Korea, Poland, Japan, India,

Sweets & Snacks, Organic, Tea & Coffee, Halal Food, Frozen Food, Seafood, Fruit & Vegetable, Meat, Chocolate World and Packaging, Canned & Preserved Food.

On the fi rst day of the show, a delegation of ministers, ambassadors, consuls and trade officers were present for the opening ceremony of the show. Most of the international pavilions were represented as well.

In partnership with the fi fth edition of Escoffi er, more than 40 international chefs met to unveil their culinary secrets. On May 9, eight young chefs from eight different countries and regions in Asia competed for the Best Young Asian Chef. That afternoon, four teams selected from five-star hotels in China competed for the Best Culinary Team Award.

On May 10, Amnad Tanansombat from Thailand was named the Best Asian Young Chef, while the Macau team won the title of the Best Culinary Team.

The innovation competition saw the showcase of 35 selected products from eight countries and regions in the world. Shijiazhuang Junlebao Dairy from China won an award for its La Smooth Tiramisu Pudding.

The fi rst hospitality and retail forum held during the show gave visitors the opportunity to meet HoReCa and retail professionals to engage in information exchange, trading and negotiation. The second edition of Wine & Gourmet World Shanghai attracted over 350 exhibitors in total. Under the patronage of OIV-International Organization of Vine and Wine, the fourth edition of the Wine Innovation Forum, an educational area dedicated to the wine culture (ie: geographical area and grape varieties) hosted 19 conferences and welcomed around 5,000 visitors.

The show will make a return next year from May 7 - 9 at the Shanghai New International Expo Center. ______________________ Enquiry No: 0590

Greece, Canada, the Netherlands, Germany, Turkey, Ireland, South Africa, Morocco, Belgium, Italy, Australia, Argentina, Switzerland, Denmark, Portugal, Tunisia and Thailand.

There were 13 Product Zones, including Wine & Gourmet, Dairy,


7474

EXHIBITION & EVENTS

BITECBangkok, ThailandJune 13 - 16, 2012

Review:

ProPak Asia 2012PROPAK Asia 2012 was held at BITEC, Bangkok, Thailand, from June 13 - 16, 2012. Celebrating its 20th instalment, the show has seen a 26 percent increase in exhibition space to cover over 30,000 sq m. This year, the event has expanded to fi ve full halls, up from the four halls last year.

Over 1,600 participants from 40 different countries, as well as 12 national pavilions from 10 different countries, including Belgium, China, France, Germany, Japan, Korea, Singapore and the US, were present at the show.

During the opening ceremony, Thongchai Sridama, acting president of Thailand Convention & Exhibition Bureau, said that countries in Southeast Asia are

preparing for the ASEAN Economic Community (AEC) which will come into effect in 2015. This move will unite over 600 million people from 10 ASEAN member nations and it will become an important production base and source of raw materials and labour. The AEC is expected to have a combined GDP of US$1.8 trillion.

Nuttachai Srerungsukpinitt, advisor to the Minister of Industr y, rounded of f the c e re m o n y b y n o t i n g t h e importance of food. He believes that the food industry would remain strong despite the global economic slowdown and imports will continue even in times of reduced purchasing power.

A new edition to the show is PrintTech Asia, a section dedicated to printing equipment and technology catered to a wide range of industrial applications. The section featured over 100

exhibitors who presented solutions for bar coding, radio frequency identifi cation (RFID) tracking, printing and labelling, as well as inkjet machinery and equipment.

As Justin Pau, GM of Bangkok Exhibition Services, said, this specialised category was created to make it easier for suppliers and buyers to meet and conduct businesses. He went on to explain that creating dedicated zones in exhibitions has been proven as an effective method in enhancing the experience of both exhibitors and visitors, and would continue to be the approach of the show in the coming editions.

The Food Innovation Asia Conference was held concurrently with the four-day trade event. The conference saw presentations and seminars chaired by industrial professionals on food technologies and packaging solutions. There were also a series of awards and contests


7575

EXHIBITION & EVENTS

aimed to engage the younger generation.

One key topic of discussion was the issue of sustainability. With consumers being more aware of environmental concerns, the food processing and packaging industry has to address these new requirements.

As Captain Dr Samai Jai-in noted during one of the conference sessions, “poverty is the worst form of pollution”. He mentioned that a diversifi cation in agri-culture could lead to reduced labour and a higher production. Alternative end uses from the food market should also be considered, with the example of using cassava and molasses in ethanol biorefi nery being raised.

Hiroyuki Konuma f rom the Food and Agriculture Organization (FAO) Regional Office for Asia and the Pacific said that there is no greater focus than applying environmentally sound technologies in the food

processing sector, as well as effi cient and profi table utilisation of by-products and waste. This has led to a focus on using less materials, reducing waste, and reusing and recycling within the manufacturing processes.

The speakers have highlighted the trend towards convenience and ready to eat foods. Growing affluence and hectic schedules leading to the lack of time for food preparation have been listed as some of the factors causing this shift. Busier lifestyles have led to a demand for food that can be eaten on the go. This market segment is expected to continue its growth in the near future.

Another hot topic was that of traceability and tracking. Barry Chen, president of Squid Ink Asia, illustrated the importance of traceability and how it could be

achieved with printing technology by drawing references from customer assurance, product expiration management and counterfeit drug detection.

According to him, tracking can be conducted through RFID, taggants and the commonly-employed barcodes. This includes QR codes with high data volumes and quick response rates. Other developments include edible RFID, which can be used for monitoring medication.

Cooper Tyo, Asia Pacific sales manager at Automated Packaging Systems shared how e-commerce has changed the packaging and printing industries, citing the ability of Amazon in shipping out tonnes of products with vast differences in size, shape and function.

“Asia has been growing very rapidly compared to many parts of the world, particularly the US and Europe,” Mr Pau said. “There is hall 6 which is available at BITEC now and we would be looking to expand.”

The next edition of show will return in June 2013 at the same location.

______________________ Enquiry No: 0591


76

EXHIBITION & EVENTS

Impact Exhibition CenterBangkok, ThailandMay 23 - 27, 2012

Review:

Thaifex – World Of Food AsiaTHAIFEX – World of Food Asia 2012 was held from May 23 - 27, 2012, at Impact Exhibition Center, Bangkok, Thailand. The show saw 1,104 exhibitors showcase their products to 25,270 visitors.

The total value of immediate sales orders made during the three-day show came close to US$134 million, while projected value of sales orders within the year is expected to value over US$3 billion.

There were 28 countries and regions represented on the trade fl oor, including Bangladesh, China, France, Hong Kong, India, Indonesia, Japan, Malaysia, Philippines, Singapore, Taiwan, Turkey and Vietnam, a rise of close to 10 percent from the year before.

The food service segment was one of the high-lights of the show, recording over 30 percent growth in fl oor space from the previous edition to occupy close to 3,000 sq m. The seafood section was another attraction bringing together importers, wholesalers, retailers and foodservice buyers to check out the fresh and processed seafood products offered.

Michael Dreyer, MD of Koelnmesse, the show organiser, said that one of the objectives this year was to raise the interest of the hospitality sector in visiting the show. They hoped to achieve this by creating a chefs’ competition as chefs have great infl uence in

affecting the procurement decisions of the establishments they are working for.

The first Thailand Ultimate Chef Challenge was organised in collaboration with the Thai Chefs’ Association during the show. Endorsed by the World Association of Chefs’ Societies (WACS), the competition saw 300 chefs compete

against each other in 19 categories.The Mekong Culinary Challenge saw participation

from 13 teams, with each required to prepare a buffet spread utilising fresh seafood produce from the Mekong River. Led by Jurairat Sirirattanasak, the team from Arnoma Hotel Bangkok bagged the top spot in the competition.

“With the growing market in Indonesia and the perception that Halal food is healthier, we are seeing greater demand in this area,” Mr Dreyer said.

The Halal Food Seminar, which has become an integral element of the show, provided insights from key players in the Halal food industry. Sponsored

EXHIBITION & EVENTS

77

by Agilent Technologies and Abbott Nutrition, the event brought together the region’s professionals in the Halal food business.

The seminar shared how businesses should adapt to benefi t from the growing Halal market, as well as tips on addressing key challenges and issues of the Halal food industry in the region.

Seventy participants from countries such as China, Japan, Philippines, Qatar, the UK and the US rubbed shoulders with industry experts in this food sector.

The diversity of the show, which spanned from processing and packaging equipment to end consumer products, offered a platform for companies from downstream and upstream industries to interact and network. According to Mr Dreyer, the trade between exhibitors is something that the show would like to promote.

He has observed increasing demands in the convenience food and rice trade, as well as in hospitality equipment, especially that of coffee machines. This year, the show added a new coffee segment which showcased equipment and ingredients in coffee making.

“Coffee has been growing very strongly in Asia, especially in Southeast Asia,” he said. “Going out for coffee now seems more fashionable.” This has led to increased demand in coffee machinery, equipment and training. One major advantage is the relatively low budget required for a café setup compared to a restaurant. For a simple coffee place, the only major investment is that of a coffee machine, which is not too costly.

For next year, the show intends to expand both the culinary challenge and coffee segment. The organiser will also explore further segmentation of the food technology area to create greater focus in specialised areas.

Mr Dreyer feels that the hospitality sector in Southeast Asia still has a lot of room for growth. In addition, the greater awareness on food safety and hygiene standards has also positioned the region to meet the increasing stringent demands of consumers.

Although Asia has been slow to pick up automation and other technologies in the past, he believes that to adhere to the standards required overseas, Asian manufacturers would have to turn to machinery to ensure consistency and quality output. This will in turn give rise to higher demands for machinery and equipment.

The next edition of the show is set to take place from May 22 - 26, 2013, at the same venue.

_______________________________________________ Enquiry No: 0592

ASIA Fruit Logistica will be held at a new venue, the AsiaWorld-Expo in Hong Kong on September 5 - 7, 2012. The show is an annual international trade exhibition for fresh fruit and vegetable marketing in Asia that focuses on the fresh produce sector and related value chain in the Asian region.

Over 350 exhibitors from 30 countries are expected to participate at the show, a 25 percent increase from last year.

International pavilions, including Argentina, Australia, Brazil, Chile, China, Egypt, France, Italy, Korea, the Netherlands, New Zealand, Peru, South Africa and the US, will be at the event to showcase services and products from the respective countries.

Asiafruit Congress, an international conference event for the fresh produce sector consisting of general and breakout sessions, will be held alongside the exhibition. The conference will offer insights on the various aspects of the region’s complex and fast-growing fresh fruit and vegetable business.

______________________________________ Enquiry No: 0593

AsiaWord-ExpoHong KongSeptember 5 – 7, 2012

Asia Fruit Logistica

Preview:


7878

EXHIBITION & EVENTS

Vitafoods AsiaPreview:

AsiaWorld-ExpoHong Kong, SAR ChinaSeptember 5 - 7, 2012

VITAFOODS Asia will return to the AsiaWorld-Expo in Hong Kong from September 5 - 7, 2012, in response to the flourishing Asia Pacif ic nutraceutical ingredients market.

The 2012 edition of the show is projected to be double the size of the previous instalment, granting visitors an opportunity to source more products and suppliers and discover the innovations available in the market.

Chris Lee, portfolio director of the show, said: “The nutra-ceutical market is currently enjoying a particularly strong presence in Asia, due to growing affl uence and rising educational levels. In fact, in a survey we recently commissioned, 40

percent of professionals forecast that Asia will have the greatest share of the market within the next 10 years.”

The show will feature more than 150 global

suppliers of ingredients and raw materials for nutraceuticals, d ie tar y supplements and functional foods and drinks.

There will be a packed feature program providing a more in-depth overview of the market to manufacturers of dietary supplements and functional foods and drinks.

Free seminars will run across the three days, with a variety of experts presenting sessions on some of their latest research and innovations to keep visitors abreast of the latest industry

news. One of the four keynote speeches will be delivered by Katrina Diamonon, senior analyst at Datamonitor, and will focus on innovative packaging formats, consumer expectations and labelling challenges.

Innovation will be the central theme at the New Products Zone, located at the show entrance. It provides a showcase of more than 100 ingredients and products launched in the last 12 months and is a valuable tool in helping visitors to plan their trip over the course of the three days.

The international pavilions will encompass more regions across the world this year, including pavilions from the Americas and Belgium, making it easy for visitors to fi nd specialist information from a specific region.

The discussion forum is a new feature this year. Chaired by Simon Pettman from the European Advisory Services (EAS), it will feature a panel of leading experts in the fields of marketing, regulation, ingredients

and fi nished products and offer a greater understanding of the key issues affecting businesses.

Another new addi t ion , the Finished Products Zone will consist of stands from companies demonstrating weight management, anti-ageing and vitamin and mineral supplements, alongside nutricosmetics and private labelling. The zone will also feature a ‘Tasting Bar’ with the opportunity to sample the latest products, from cereal bars to sports nutrition drinks and children’s supplements.

The Health-Positioned Food & Beverages Asia 2012 Conference will be held in conjunction with the show throughout the three days, and will provide a critical review of what it takes to stay relevant and profitable in an expanding yet highly competitive Asian market. Insights can be gained about the latest global and regional market trends, winning marketing strategies, health claims issues and challenges and opportunities. ______________________ Enquiry No: 0594

5 – 7: Vitafoods asiaAsiaworld-ExpoHong Kong, SAR China Informa ExhibitionsE-mail: [email protected]: www.vitafoodsasia.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

5 – 7: asia fruit LogisticaAsiaworld-ExpoHong Kong, SAR ChinaGlobal Produce EventsE-mail: [email protected]: www.asiafruitlogistica.com


5 – 7: fi indiaBombay Exhibition CenterMumbai, IndiaUBM LiveE-mail: [email protected]: fiindia.ingredientsnetwork.com


5 – 8: food & hoteL thaiLandBITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.foodhotelthailand.com


12 – 14: china (guangzhou) internationaL food exhibition and guangzhou import food exhibition

Guangzhou Jinhan Exhibition CenterGuangzhou, ChinaGuangzhou Yifan Exhibition ServiceE-mail: [email protected]: www.gzspz.com/en


October3 - 5: food ingredients asia

Jakarta International Expo, KemayoranJakarta, IndonesiaUBM AsiaE-mail: [email protected]: www.fiasia-indonesia.ingredientsnetwork.com


3 – 5: hi JapanTokyo Big Sight Exhibition CentreTokyo, Japan

July18 – 20: propak china

Shanghai New International Expo CentreShanghai, ChinaChina International ExhibitionsE-mail: [email protected]: www.propakchina.com


18 – 20: Japan internationaL seafood & technoLogy expo

Tokyo International Exhibition CenterTokyo, JapanExhibition TechnologiesE-mail: [email protected]: www.exhibitiontech.com/seafood


August1 – 4: WorLd food expo

World Trade Centre Metro ManilaManila, PhilippinesPremier Events Plus GroupE-mail: [email protected]: filsites.com/wofex/


16 – 20: food expoHong Kong Convention And Exhibition CentreHong KongHong Kong Trade Development CouncilE-mail: [email protected]: www.hktdc.com/fair/hkfoodexpo-en


25 – 27: foodex indiaPalace GroundBangalore, IndiaMedia TodayE-mail: [email protected]: www.indiafoodex.com


September4 – 6: iftech food+beV tec pakistan

Karachi Expo CenterKarachi, PakistanFairtrade Messe und AusstellungsE-mail: [email protected]: www.pk-foodtec.com


UBM MediaE-mail: [email protected]: www.hijapan.infoingredientsnetwork.com


10 – 13: propak indonesiaJakarta International Expo, KemayoranJakarta, IndonesiaPamerindo, IndonesiaWeb: www.propakindonesia.com


November1 – 3: oishii Japan

Sands Expo And Convention CentreSingaporeTSO MP International Pte LtdE-mail: [email protected]: www.oishii-world.com


21 – 24: interfoodJakarta International Expo, KemayoranJakarta, IndonesiaKristamedia PratamaE-mail: [email protected]: www.interfood-indonesia.com


21 – 24: aLLpack indonesiaJakarta International Expo, KemayoranJakarta, IndonesiaKristamedia PratamaE-mail: [email protected]: www.allpack-indonesia.com


*All details subject to change without notice. Please check with organisers for updates.

calendar of events 2012

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To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below.

Editorial DeptAsia Pacific Food IndustryEastern Trade Media Pte Ltd1100 Lower Delta Road #02-05 EPL Building Singapore 169206Tel: 65 6379 2888Fax: 65 6379 2805E-mail: [email protected]

NOTE

Oishii Japan 2012 is the first dedicated showcase focused on the world of Japanese food and beverage (F&B), and the setting up of food business outside Japan. The inaugural show incorporates the world of Japanese food and drinks, noodle, food machinery and innovative restaurant concepts.

Japanese F&B ShowcaseAsia’s First Dedicated

Tap Asia’s Growth Potential & Insatiable Appetite For Japanese Food & Drinks

Drives your business in Asia- Launch new products and

services- Obtain latest market

information and industry developments

- Share experience and expertise with industry leaders

For more information or space booking, please contact:

Japan | Masanao Nishida | T: +81 3 3276 6510 | E: [email protected] | Tsuyoshi Sasaki | T: +81 3 5363 1701 | E: [email protected] | Andrew Lin | T: +65 6393 0211 | E: [email protected]

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1 – 3 November 2012Sands Expo and Convention Centrewww.oishii-world.com

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MP OISHI AD 205x275.indd 1 20/6/12 11:13 AM

Enquiry Number 3133

ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!

Name: (Surname) ___________________________________________________

(Given Name) _______________________________________________________

Company: __________________________________________________________

Job Title: ___________________________________________________________

Business Address: _______________________________________________________________ Country: _________________

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THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS

1 ❑ 1-9 2 ❑ 10-49 3 ❑ 50-99 4 ❑ 100-299 5 ❑ 300-499 6 ❑ 500 or more

MY JOB FUNCTION IS

❑ 34 Senior Management❑ 35 General Management❑ 22 Production Engineering ❑ 31 QA/AC

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MAIN INDUSTRY SECTOR

❑ 5 Confectionery, Snacks & Tibits❑ 4 Fish, Crustaceans Molluscs, Seafood, and Preparations Thereof❑ 11 Beverages - Non Alcoholic and Alcoholic❑ 3 Vegetables & Fruits❑ 6 Edible Oils and Fats

❑ 10 Coffee, Tea, Cocoa, Spices and Manufactures Thereof❑ 1 Dairy & Milk Products❑ 2 Meat & Meat Preparations❑ 7 Additives/Flavours/Seasoning❑ 8 Condiments & Sauces, Sugar, Sugar Preparations & Honey

❑ 13 Cereals & Cereal Preparation❑ 14 Multiple Edible Products & Preparations❑ 9 Flour/Vermicelli❑ 12 Lubricants & Chemicals❑ 15 OTHERS (please specify)________________________________________________

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❑ 84 Food/Beverage Manufacturer❑ 72 Manufacturer/Distributor of Process- ing Machinery and Equipment❑ 30 Manufacturer/Distributor of Packaging Machinery and Materials

❑ 81 Ingredients & Additives Supply❑ 85 Storage Handling & Distribution❑ 80 Raw Material Supply❑ 88 Distributors and Retailers of Food Products

❑ 86 Design/Consultancy Services❑ 75 Research institutions, Trade Associations, Government Bodies, Statutory Boards, etc❑ 77 Embassies and Trade Commissions❑ 78 OTHERS (please specify) ________________________________________________

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July/August ’12

The Ishida integrated production system

- Making automation possible, despite sticky or

difficult products

- Developing integrated efficiency

- Supplying user-friendly operation

Retail-ready solutions... That is total production line from weighing to packaging.

44SANNO-CHO, SHOGOIN, SAKYO-KU, KYOTO, 606-8392 JAPANTel : 81-75-771-4141Fax: 81-75-751-1634URL: http://www.ishida.comE-mail: [email protected]

Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-41564-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, KoreaShanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-26681228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, MalaysiaIshida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, ThailandIshida India Pvt. Ltd. Tel: 91-124-385-4392 Fax: 91-124-385-4393382,Ground Floor, Udyog Vihar, Phase-2, Gurgaon - 122 016, Haryana, IndiaIshida Vietnam Co., Ltd. Tel: 84-8-5417-1243 Fax: 84-8-5417-1246R4-51, Hung Phuoc 4 Complex, Tan Phong Ward, District 7, Ho Chi Minh City, VietnamPT Ishida Indonesia Gading Bukit Indah, JI. Bukit Gading Raya SA-30, Kelapa Gading Barat, Kelapa Gading, Jakarta Utara 14240, Indonesia

Tel: 62-21-29-078-912 Fax: 62-21-29-078-815



difficult products






Tel: 62-21-29-078-912 Fax: 62-21-29-078-815



difficult products






Tel: 62-21-29-078-912 Fax: 62-21-29-078-815

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Imagine having controlled release in your energy drink.

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APFI July August 2012

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Transcript of APFI July August 2012