APFI June 2010

ALLIn Good Taste

ASIAEYE

ON

Thoughts From IFFA

Packaging ChallengesFor Today

BEERStepA

FutureInto The

MICA (P) 179/12/2009 | JUNE 2010 Established since 1985 | www.apfoodonline.com

Visit Us At ProPak Asia 2010, June 16 -19 (Booth No. J29)

Be seen in

coming up later this year!APFI’s Special Ingredients Edition

...p78

Copyright © 2009 Rockwell Automation, Inc. All Rights Reserved.

Rockwell Automation Southeast Asia Pte Ltd

Singapore Tel: +65 6510 6688 Indonesia Tel: +6221 255 45200 Malaysia Tel: +603 8997 6688 Philippines Tel: +632 323 0588 Thailand Tel: +662 936 1500 Vietnam Tel: +848 6255 6400

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CONTENTS ASIA PACIFIC FOOD INDUSTRY JUNE 2010

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www.apfoodonline.com volume 22 no. 4

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

BEVERAGE48 The Art Of Brewing

Beer, once brewed on a domestic scale, has now developed into a lucrative global business. By Gunnar Hepp, Carlsberg Malaysia

50 Yeast: Beer StylingYeast is not just for leavening bread; it is responsible for the magic of fermentation, too. See how one of nature’s smallest living organisms helps create beer. By Marty Nachel

54 Market Report: Beer In ChinaThe economic slowdown has impacted China’s beer market, especially during the fourth quarter of 2008, and the first quarter of 2009. By Euromonitor International

56 Beer: A Step Into The FutureBrewing a good beer is not easy, and brewing a specific taste requires skill and experience that takes years to acquire. By Derek Chan, Symrise

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PACKAGING & PROCESSING 26 Packaging Challenges For Today

Robotic automation can help to meet the packaging industry’s demand for flexibility, reliability, sustainability and adaptability. By James Cooper, Kuka Robotics

INGREDIENTS & ADDITIVES30 Towards Tasteful Nutrients

Food and beverage manufacturers are finding solutions to demands from their customers by using customised taste modifiers. By Agneta Weisz, Comax Flavors

34 All In Good TasteThe flexibility of using flavourings and the opportunity they bring to innovate and experiment, mean poultry manufacturers, are well placed to offer products which deliver a healthy profile and satisfy many different consumers around the world. By Geoff Allen, Synergy

38 Whey To WellnessThe science behind the development of protein-fortified wellness drinks. Mark Neville, Volac.

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6 Save on hygienic constructionOther conveyors can command highpremiums for food andpharmaceutical models,but Flexicon conveyorscan meet hygienicrequirements atcomparatively low cost.

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ASIA PACIFIC FOOD INDUSTRY JUNE 2010

6

CONTENTS

6

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.

The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor.

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www.apfoodonline.com volume 22 no. 4

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

HEALTH & NUTRITION40 DHA Omega-3: Mindful Impact

Studies continue to validate the effects of DHA on cognitive and memory functions, from infants to seniors. By Anthony Martin, Martek Biosciences

44 Market Report: Cognitive Health Foods In The Indian MarketAs India is a young market for cognitive foods, it not only paves the way for many new entrants, but also faces certain challenges that can hinder market growth in the long run. By Srividyaranjani Venkatasubramanian, Frost & Sullivan

AUTOMATION & FEATURES60 Fast Forward With Storage Systems

As businesses in Asia progesses in the seafood industry, the advancing technology provides better solutions for storage when dealing with rising demands. By Brian Miles, SSI Schaefer

64 Microwave & Radio Frequency: The Heat Is On

Microwave and radio frequency treatment is used to meet current industry demands. By Jean-Paul Bernard, Sairem

66 Insights: A Track In TimeStern-Wywiol marks its 30th anniversary with the unveiling of its future plans. By Tjut Rostina

EXHIBITION & EVENTS 70 Eye On Asia / Review On IFFA 74 Review: FHA76 Preview: ProPak China / Malaysia International Food & Beverage Trade Fair

DEPARTMENTS

08 Editor’s Note10 Advertiser’s List14 Business News22 Product Highlights79 Calendar Of Events80 Product Catalogue80A Reader’s Enquiry Form80B Subscription Information

60 64

66

Progress through innovation

www.heatandcontrol.comVisit us at booth # N11

Food Processing & Packaging SystemsHeat and Control is one of the world’s leading manufacturers of food processing and packaging equipment. We have served the food industry for 60 years, have 142 US patents and offer the best international team of engineers, technicians and consultants in the industry. A combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for any product requirement.

• Snack Foods• Meat Poultry & Seafood• French Fry & Potato Products• Fruit & Vegetables• Dairy Foods• Bakery Foods• Prepared / Ready Meals• Confectionery

APFI_June2010_Full_HeatandControl_Corp.indd 1 06 May 2010 10:18:58

Enquiry Number 2645

EDITOR’S PAGE

managing director Kenneth Tan

editor Tjut Rostina [email protected] editorial assistant Audrey Ang [email protected]

senior art director/studio manager Lawrence Lee [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 Agneta Weisz Anthony Martin Brian Miles Derek Chan Geoff Allen Gunnar Hepp James Cooper Jean-Paul Bernard Mark Neville Marty Nachel Srividyaranjani Venkatasubramanian board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAgroindustries and Postharvest SpecialistUN Food & Agriculture Organisation

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 #04-02, Singapore 169206Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: [email protected]

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etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tanfinancial controller Robbin Lim

Jet Set For June!

8

The month of June is a welcome relief from travel woes inflicted in the last few months that almost brought the business world to a virtual standstill. Thankfully, the clouds of uncertainty have cleared up just in time for food manufacturers in Asia to make their rounds at some of the industry’s major trade shows.

In this issue, the organiser and exhibitors from IFFA 2010, the international meat-processing event, share their thoughts on the latest trends in the industry. The event that took place last month in Frankfurt, Germany, saw automation and healthier ingredients as some of the more dominant emerging trends. Energy efficiency in production processes, waste reduction and increase in shelf life are just some of the other trends that are apparent at this year’s event. (Page 70)

Despite the air travel interruptions caused by the Icelandic volcanic ash situation, FHA 2010, held in Singapore, saw all 2,545 exhibitor booths in operation. In the small number of cases where exhibitors were unable to fly out here for the show, staff from high commissions and distributors from Singapore or the region stepped in to man the booths. (Page 74)

Moving into high gear to host some of the food industry’s major events this month, is Bangkok, Thailand. Visitors to this year’s installation of ProPak Asia can expect growth opportunities for international manufacturers and suppliers of machinery, technology and materials in the fields of packing, filling, processing, quality assurance, test and measurement and their related fields of automation, transportation, storage, refrigeration, ingredients, labelling and pollution control.

Later in the month, Thaifex – World Of Food Asia will take place at their rescheduled date from June 30 to July 4. The trade platform for the food and beverage industry in South East Asia, is based on the food and beverage trade fair, Anuga in Cologne, Germany. Incorporating the World of Halal, the trade fair taps into the growing halal industry that is worth US$1.323 trillion in global food value. This showcase is a professional trade fair to serve the needs of the halal industry, providing a business platform for trade, networking and education.

These are just some of the trade shows that food manufacturers can look forward to attending this month. With all the exciting events going on, it is time to get packed for a jet setting June!

Tjut Rostina

30Years

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX

2658 ALLPACK & INTERFOOD INDONESIA 73

2638 ASHWORTH BROS INC 19

2646 BASF 1

2595 CAMA GROUP 3

2641 CAMA GROUP (ADVERTORIAL) 12 & 13

2648 CERMEX SIDEL GROUP 29

2662 CLEARPACK SINGAPORE PTE LTD 53

2650 DD WILLIAMSON 37

2589 DIANA NATURALS ASIA 41

6026 FAMILY CEREAL SDN BHD 80

2626 FI ASIA 2010 69

2655 FLEXICON CORPORATION (AUSTRALIA) PTY LTD 5

2660 GERICKE PTE LTD 47

6011 GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 80

2645 HEAT & CONTROL PTY LTD 7

2501 HUGHSON NUT INC IBC

2592 ISHIDA CO LTD 33

2644 KALSEC INC 43

2640 KHS ASIA PTE LTD I7

2647 KRONES AG 15

2659 MALAYSIA INTERNATIONAL FOOD & BEVERAGE TRADE FAIR 63

2653 MATCON PACIFIC PTY LTD 45

6026 MATRIX SDN BHD 61

2654 PROPAK ASIA 2010 55

2594 PROPAK CHINA 2010 59

2657 PURAC 39

6025 QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD 80

6024 R & D ENGINEERS 80

2586 ROCKWELL AUTOMATION SOUTHEAST ASIA PTE LTD IFC

2649 S+S INSPECTION ASIA PTE LTD 21

2576 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD 2

2656 SEOUL PACK 77

2661 SIDEL 10

2643 STERN-WYWIOL GRUPPE HOLDING GMBH & CO KG 9

2642 SYNERGY 23 & 25

2652 URSCHEL ASIA PACIFIC PTE LTD 11

2428 WENGER 27

2541 WOLF VERPACKUNGMACHINEN GMBH 51

2651 ZIEMANN ASIA-PACIFIC CO LTD OBC

This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.

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.

HEAD OFFICESINGAPOREEASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road #04-02 EPL Building Singapore 169206

Contact: Randy Teo / Peh Sue AnnTel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806

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

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A Fast Growing Company

Cama Group:

payback plans, just to name a few). Thanks to our great experience, we work in partnership with our customers, offering customised solutions such as top-load, side-load, wrap-around technologies and so on.”

Cama has for many years been one of the leading suppliers of robotic loading units that form part of complete packaging lines in the production facilities of most major food producers.

“We are not integrators: we build robots in-

Cama Group is a leading supplier of high technology secondary packaging systems and constantly invests in innovative

design and manufacturing solutions. The Packaging Machinery Division includes machines for carton forming and closing, end load cartoning, wrap-around case packing, 2 piece display box, lidding and multi-pack sleeving. The Robotics Division includes 2, 3 and 4-axis robots combined with vision systems to compliment the packaging machines.

indicative that a further growth of 15 percent would be achieved by the end of this year. A very fruitful harvest of new customers due to an in-depth penetration within the international market has more than reaffirmed our clientele.

What makes Cama unique in the field of packaging? Cama’s GM, Daniele Bellante explains: “Our global consulting approach to the customer requests for mechanisation (from the advice on the carton type, to the packaging type, and the investment

house, designing them to meet secondary packaging and market requirements,” says Mr Bellante. “Our main advantage is offering customers equipment with built-in, customised robots. Not generic arms that pick up and put down, but solutions conceived for specific packaging operations. We carefully harmonise line electrical components, and therefore the robot is merely a part (albeit an ‘intelligent’ part) of a process, whose added value is being a rational and complete packaging and handling solution. Anyone can build robots, but few can supply complete, automated secondary packaging plants.”

This approach responds to a concrete need. Progressively splitting production into small batches and multiple variants often requires the use of less powerful, but more versatile machinery. Realising this, Cama has gradually moved into designing robots offering added value related to need and performance.

Mr Bellante adds: “Packaging lines must offer reasonable payback times, as well as meet customers’ manufacturing requirements. The best decision is not to robotically automate every function, if the same volume and quality objectives can be met by automatic machines offering the same level of performance. Robots should be chosen when their special attributes of flexibility and versatility can be fully exploited. By sticking to these sensible principles, we have managed to earn the market’s trust as credible and competent suppliers. This is where our strength lies: combining robot technology with packaging machine technology.”

SpecialiSing & cuStomiSingInterpreting the concept of ‘customisation’ takes into account complex factors, which must be considered starting from the design phase.

“Robot electric and electronic units,” Mr Bellante explains, “can be divided into two large groups: those using components made entirely in-house, and those using standard products from specialised manufacturers (and in our case, global market leaders). For customers, the difference is enormous. In the first case they have a closed, ‘black box’ system, with cost advantages for the

The Cama Group can provide a unique combination of a wide range of robotic loading units and secondary packaging machinery, all of which are designed and produced from within the Cama organisation.

Cama is a private group with a customer portfolio mainly composed of multi-nationals and medium sized companies within the agro-food sector, with an export orientated turnover (90 percent) within the European and extra European markets.

Even in a flat-line economic year, which is especially evident in the packaging machinery sector, Cama has managed to repeat last year’s great success with a 36 percent increase, bringing the 2009 turnover to as much as E40 million.

Another proud achievement is in the sales results for the first half of 2010, which is

ADVERTORIAL

Enquiry Number 2641

manufacturer, but infinite added costs for the end user in terms of spare parts, service and technological development. In the second case, through a partnership with suppliers who are truly competitive in cost terms, we offer a quality based open system. In addition, electronics are harmonised on all of our machines.”

Customisation is guaranteed by choosing the most suitable robot from the range. “We are one of the few companies who offer many directly produced alternatives. Our range guarantees consistency and precision in picking up a 50 kg weight with smaller, nimbler systems doing 120 picks per minute. Variations and tailored solutions create customer focused, finely tuned systems.”

more technology, leSS coStThe market accepts the concept rationale behind Cama’s proposals. “We are growing by developing competitive proposals. The price, this is the crux, is obtained without impoverishing the offer, but by offering something extra to achieve greater performance,” says Mr Bellante.

Thanks to the continuous improvement of its Robotic Division, Cama has perfected this packaging system with a ‘state-of-the-art’ double Delta Triaflex robot, and the MN range of small 2-4 axis robots. The Triaflex robot represents another step forward in the technological evolution of Cama’s line of custom-made robots.

Triaflex reaches a speed of 150 cycles per minute. It can function on single and double line tracking systems, and can be used to carry out tasks that are particularly complicated from a technical point of view, such as managing and loading products on continuous motion machines. Coupled with an intelligent vision system, Triaflex can work in three dimensions, with 360-degree head rotation, picking random products from the production line belt and positioning them correctly in the packaging. It is also equipped with four controlled axes, with carbon fibre arms for gripping or placing products in all positions.

The MN range of small size, 2-4 axes robots exemplifies Cama’s development. It represents a genuine revolution compared with technology previously offered. By

exploiting the speed of robot engineering, Cama considerably reduced assembly and fine-tuning times, reached higher speeds and handled more products with smaller, less costly plant.

Today, the company offers extremely competit ive solutions for wrapped products, multi-flavour applications and the rapidly growing non-food/personal care sector. Cama exports worldwide through achieving that fine balance between standard and custom.

summer of 2009, a new branch has been set up in Asia-Pacific Area in Bangkok, Thailand, including a local service to seize the huge opportunities offered by this fast-growing market.

In line with our philosophy of ‘Customer satisfaction’, Cama is committed to the continuous improvement of its ‘After Sales Service’. We are working on performing after sales service in Asia, with appropriate training of our Asian engineers on Cama equipment.

Cama is now ranked among the three major European manufacturers of secondary packaging systems for the food sector. One of the main keys to this successful qualitative growth is the constant and persevering effort of the young corporate management, which aims at optimising the organisation, increasing its efficiency and flexibility thanks to growing resources, an increase in products offered on the market and promotion in general. In the last few years, the company has increased its promotion investments both in terms of image, advertising, attendance at sector-specific trade shows and at a purely commercial level. Opening new branches and drawing up budget plans meant to target particular sectors or markets, is a strategy that has turned out to be the company’s strong point. As such, in the

In Asia, we started to introduce Cama and its production range since January 2008, and we have seen real interest in our equipment, mainly from customers looking for quality, not available among local manufacturers. Customers in Asia are not different from the rest of the world; the main concern is, as usual, quality in terms of equipment and after sales service.

One of our latest successful applications in Asia is the line designed for a leading coffee company. The system is composed of two special hopper leaders to automatically load stick-packs from the processing machines into the infeed of a Cama electronic cartoning machine. The products are then packed in different configurations into end load cartons with stick-pack arrival speed of 960 ppm. n

N E W SINDUSTRY & MARKET JUNE 2010

B U S I N E S SChr Hansen Opens Global Expertise Center For Asia PacificSingapore: Chr Hansen opened its first Industry Technology Center (ITC) for Asia Pacific, Middle East & Africa (APMEA) in April this year. The center, located in Singapore, will serve as an advanced bioscience hub for product development in the regional dairy, as well as food & beverage industries.

The ITC will enable the company to assist and support customers’ production with the company’s ingre-dients along with improving speed and competences as a development partner with food producers.

Development focus would be on customising natural ingredient solutions such as dairy cultures and natural colours for yoghurt, beverages, confectionery and a range of other food applications in the customers’ product portfolios. For instance, opportunities for the company’s products in traditional Asian, Indian and Arabian products such as lactic acid bacteria drinks, dahi and laban, can be explored.

“Singapore was selected as a location due to the city’s proximity of talent and technical skills, as well as proven track record of smooth logistics operations after analysis of several alternative locations across the region by an internal working team,” said Christian Overgaard (top right), the regional VP for Asia Pacific, Middle East & Africa.

He added: “The ‘Singapore Science Park’, was selected for being one of South East Asia’s most prestigious R&D and technology hubs, which can cater for our technical and equipment requirements in a professional setting.”

The facilities in Singapore are

equivalent to existing development facilities in Denmark, US, France and Germany, maintaining the standards when selecting equipment suppliers and employees for its outfit here.

Among the equipment installed at the center are the UHT pilot plant, homogeniser and mixing tanks, which were supplied by GEA, and FH Scandinox and OMVE supplied other key equipment.

Operations at the centre will be led by ITC manager, Mun Hay Tang, who joined Chr Hansen about a year

ago, and oversaw the implementation together with regional director of strategy projects, Ian Morgan. ______________________ Enquiry No: 0400

Rockwell Automation’s ‘RAOTM’ Stopover In Singaporerockwell Automation saw a total of about 170 participants at its first Singapore installation of ‘Rockwell Automation On The Move’, which took place on April 29, this year.

The show was made up of an open show floor, housing exhibits from the company and its partners, including distributors, integrators, alliance and encompass partners. Visitors to the show also participated in hands-on sessions, presentations or demonstrations.

The list of forums organised for each location is tailored according to the customer interests in the different countries. Topics like IA, ‘Process

(PlantPAx)’, ‘Safety & Components’ are the company’s focus for this year, and have been well received.

“We find that taking the show on this scale, bringing our message to the host country is best. The event is localised, and has tailored content, customised to market needs,” said Scott Teerlinck (left), the company’s regional director for Southeast Asia.

Singapore was the fifth stop in the series for Southeast Asia, followed by Jakarta on May 20, and its show in Vietnam on June 3 rounded up the company’s first year of roadshows for the region.

Other locations include Kuala Lumpur (Malaysia), Pattaya (Thailand), and Manila (Philippines)._____________________________________________________________ Enquiry No: 0401

15

INDUSTRY & MARKET

BUSINESS NEWS

15

Packaging Leads ‘Green’ Agenda For Consumers of importance on protecting the environment, when it comes to actually changing their behaviour, the most common changes are

those which require minimal effort or planning.” concluded Ms Diamonon.___________________ Enquiry No: 0402

Melbourne, auStralia: Getting packaging right can help convince a cynical consumer that a product’s ethical claims are real, according to research from Datamonitor.

A study from the independent business analyst has found that although over half of consumers globally reported that protecting the environment is significantly more important to them now than two years ago, this does not translate into their grocery purchasing behaviour, except when it comes to packaging.

Indeed, 57 percent of consumers thought that it is important to buy ethical or socially responsible products, but only 42 percent reported altering their habits to do so, revealing a significant disconnection between what consumers perceive as important to their purchasing habits, and what they actually buy.

However, the same proportion of consumers said packaging was a key consideration in their purchase decisions, to those who changed their buying habits to include products with reduced packaging.

“The more tangible nature of packaging allows consumers to actually see and feel the difference they are making. Sustainable packaging is a claim that can be physically substantiated, rather than just supported by a stamp or logo which can draw considerable scepticism,” said Katrina Diamonon, consumer markets analyst.

Sustainable packaging can also serve to validate other ethical claims. In the case of natural and organic products for example, the benefit of reduced or biodegradable packaging can add significant credibility to any other environmental or sustainable credentials.

“ It is clear that although consumers place a great deal

ErgoBloc L, APFI, 124 x 200 mm, CC-en31-AZ065_04/10

No one knows your plant better than you yourself. That’s why we customise our lines to suit your visions – never the other way round. Just tell us your destination: we’ll find the route, supply the equipment, and stay with you until you arrive where you want to go. There’s only one thing you’ll never get from us: limitations. Because you are the sole arbiter of what’s possible.www.krones.com

You want it? We build it!

The machines of the ErgoBloc L have been awarded the

enviro seal, by virtue of their minimised media consumption.

PROPAK ASIA 2010

Bangkok, 16 - 19 June

Hall 103, Stand Q1

CC-en31-AZ065_04-10.indd 1 14.04.2010 8:14:12 Uhr

JUNE 2010 ASIA PACIFIC FOOD INDUSTRY

15

16

BUSINESS NEWS

INDUSTRY & MARKET

FDA Placing Firms On Alert For Imports Of Processed Foods Maryland, uS: The US Food & Drug Administration (FDA) added 16 firms to Import Alert 99-08, ‘Detention Without Physical Examination Of Processed Foods for Pesticides’ (IA 99-08).

FDA requires these 16 foreign food processors to provide a valid certificate of analysis, showing that their products do not contain illegal residue of certain pesticides.

Hundreds of companies from all over the world are presently listed on import alert 99-08, for shipping processed foods found to contain illegal pesticide residues. The authority has already rejected hundreds of shipments for this violation. Firms placed on IA 99-08 expose their shipments to ‘Detention Without Physical Examination’ (DWPE), which means their products are automatically detained at the port of entry.

In the alert, FDA indicates that all subsequent shipments from listed firms must provide a valid certificate of analysis proving that the products do not contain the illegal pesticides. __________________________________________ Enquiry No: 0405

Demand In F&B Fuels Growth For Automation And Software Solutions Market

Singapore: The Southeast Asia, Australia and New Zealand automation and software solutions market for the food and beverage industry is poised for expansion in the coming years, with the growth rate pegged at 10 to 15 percent.

The analysis by Frost & Sullivan on the Southeast Asia, Australia and New Zealand automation and Software Solutions Market in the Food and Beverage Industry, finds that the market earned revenues of over US$72.1 million in 2008, and estimates this to reach US$107 million by 2015.

“Standards are fixed over the years, and compliance with these standards is vital for companies to sustain in a market where quality is a crucial factor,” says research associate, Vandhana Venkatesan. “Hence, manufacturers are investing in automation and software solutions to keep pace with the existing and upcoming competition from local participants.”

To ensure market progression, technology must be constantly upgraded to synchronize with changing customer preferences. Web-based and wireless technologies are the recent trends in the industry. Automation and software solutions manufacturers must provide consulting services in the form of training and devise smart marketing strategies to rake in increased revenues as well as establish a strong brand image. Product differentiation in terms of building user-friendly and industry-specific products is necessary to cater to the growing demand.

“Trends point to a rise in the usage of PC-based automation products and safety integrated systems,” opines Venkatesan. “Cyber security integrated software is an upcoming application that helps defend against cyber threats.”__________________________________________ Enquiry No: 0403

Cargill Establishes Another Vietnam Cocoa Buying Station binh phuoc, VietnaM: Cargill has opened a cocoa buying station in the Binh Phuoc province of Vietnam. This is the third buying station the company established in the country’s cocoa growing areas to provide farmers with better market access for their crop. The other two buying stations are located in Ben Tre and Daklak provinces, and were established in 2005.

Nguyen Van Hoa, vice director-general of the Ministry of Agriculture and Rural Development’s Department of Crop Production and Nguyen Van Cu, vice chairman of the People Committee of Bu Dang, participated at the opening ceremony that was hosted by Chanh Truong, Cargill’s country representative in Vietnam.

With the establishment of the buying station, the company will expand its farmer training and support programme to transfer cocoa farming expertise and technology to farmers in Binh Phuoc and other nearby provinces.________________________________ Enquiry No: 0404

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Competence in Solutions.

You define content and form and we deliver the optimum line or system – custom-made to the highest technological standards.KHS will assist you with the conceptual design right up to the commissioning of individual machines and complete filling and packaging lines and will also support you with the continuous optimization of production processes. Put your trust in KHS Life Cycle Solutions and increase the efficiency of your machines – for long-term company success!

KHS Vietnam • Tuoi Tre Tower (3rd Floor)60A Hoang Van Thu St. Ward 9 - Phu Nhuan Dist.Ho Chi Minh City - VietnamTel: +84-8-39979793/4/5 • Fax: +84-8-39979792

KHS Asia Pte Ltd • 25 International Business Park#03-15/19 German Centre • Singapore 609916Tel: +65 6560-9313 • Fax: +65 6560-9910

Email: [email protected] • Web: www.khs.com

Whichever way you look at it: Quality right down the line.

KHS Asia Pte Ltd · 25 International Business Park #03-15/19 German Centre · Singapore 609916Tel: +65 6560-9313 · Fax: +65 6560-9310

KHS AG (Thailand) Ltd · 16th Floor, UBC II Building 591 Soi Sukhumvit 33, Sukhumvit Road, Klongton-Nua Wattana, Bangkok 10110 · ThailandTel: +66 2-662-3265 · Fax: +66 2-662-3264

KHS Asia (Thailand) Ltd · 138/20 11th Floor, Room No. F4Jewellery Centre, Nares Road, Sipaya Bangrak Bangkok 10500 · ThailandTel: +66 2-267-5605-6 · Fax: +66 2-267-5607

Email: [email protected] · Web: www.khs.com

Whichever way you look at it:Quality right down the line.You define content and form and we deliver the optimum line or system – custom-made to the highesttechnological standards.KHS will assist you with the conceptual design right up to the commissioning of individual machines andcomplete filling and packaging lines and will alsosupport you with the continuous optimization ofproduction processes. Put your trust in KHS Life CycleSolutions and increase the efficiency of your machines –for long-term company success!

Visit us at Propak Asia 2010, Bangkok

Hall 102, Booth G21June 16 -19, 2010


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APB Increases Stake In PT Multi Bintang Singapore: Following its recent acquisition of a 65.1 percent stake in PT Multi Bintang Indonesia, Tbk (MBI) in February this year, Asia Pacific Breweries Ltd (APB) has acquired an additional 2,107,000 ordinary MBI shares (representing 10 percent of MBI shares) from the public shareholders via a Mandatory Tender Offer (MTO) for a total consideration of Rp340.8 billion (approximately US$38.2 million).

In all, the company holds 15,823,570 ordinary shares in MBI (representing a controlling stake of 75.1 percent of shares) and 1,167,120 depository receipts (representing an economic interest of 5.5 percent). This means that the company now holds an effective interest of approximately 80.6 percent in MBI.

APB paid a total of approximately S$63.2 million (US$45.8 million) for the additional 10 percent ordinary MBI shares and depository receipts representing 2.1

percent of shares. This brings the group’s total investment to approximately S$418 million.

The closing of the tender offer in Indonesia marks the completion of the acquisition of MBI. Mr Roland Pirmez, CEO of APB said: “The acquisition allows the company to establish a significant presence in two new markets ie: Indonesia and New Caledonia.”__________________________________________ Enquiry No: 0406

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BUSINESS NEWS

INDUSTRY & MARKET

Urschel Celebrates 100 Yearsindiana, uS: This year marks the centennial celebrations of Urschel’s business in the precision food cutting equipment industry. In looking back over the company’s history, it boasts of different patents received in the advances of cutting technology, as well as the expansions into different food industry markets.

Key to the development of the company is its ongoing global growth. In 1999, the company’s Asia test facility was opened in Singapore, where customers could see cutting equipment in action. In 2004, to further assist customers, a direct sales offi ce was opened in Singapore, and other direct sales offices soon followed in China, Thailand, and India.

The company has said that it will continue to support the services in Asia Pacific. Combined with hands-on experience of UAP trained technicians, customers are assured that their parts will be repaired to meet the quality standards they depend on when running a production line. All technicians receive training and certifi cation at Urschel USA.______________________________________________ Enquiry No: 0407

Australian Scientists In Flu BreakthroughtaSMania, auStralia: In a breakthrough that offersnew hope for the containment of infl uenza outbreaks, an Australian biotechnology company has isolated a natural extract from seaweed which has been shown to inhibit the H1N1 virus.

The extract is a fucoidan compound derived from the Undaria pinnatifida species of seaweed. In vitro tests performed under contract by the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health (NIH) in the US, have shown that the extract can inhibit the H1N1 infl uenza virus at extremely low concentrations.

Developed by biotechnology company Marinova, the extract is a natural polysaccharide. As a result of these fi ndings, the company has fi led for patent protection over the application of the fucoidan extracts in a range of anti-viral applications.__________________________________________ Enquiry No: 0409


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APPOINTMENTS & NOTICES

ISHIDA’S PRESIDENTIAL SUCCESSION

Ishida has appointed Takahide Ishida as the company’s president, succeeding Ryuichi Ishida, who will now be the company’s chairman.

Mr R Ishida has held the position for over 42 years, and during this time, the company has expanded its operations from weighing machinery to a variety of fi elds including packaging, inspection, and display technology, while also promoting overseas expansion.

In 2007, Mr R Ishida announced his intention to hand over the management of the company to the next generation. As of May 19, 2010, Mr T Ishida will take over as the company’s new president and will work towards ensuring the growth of Ishida and the Ishida Group.ater resource management

Danisco & Fonterra Extends Probiotic Agreementcopenhagen, denMark: Danisco and Fonterra have extended its licensing agreement for two probiotic bacteria cultures.

The agreement covers the production and marketing of their premium probiotic strains - Howaru Bifi do and Rhamnosus, with the new terms extending from fi ve to 10 years.

The partnership also expands territory and applications, meaning global access for dairy products, liquid and powdered beverages. In addition, there will no longer be restrictions on therapeutic fi elds. This broadens the scope for the development of clinical studies and health claims.

Nigel Little, Fonterra Ingredients’ manager for new options, said the agreement would see the company continuing to work with Danisco to promote the benefits of the strains. “The agreement highlights the importance of the research that has gone into developing these probiotic strains over the last 15 years, and we’ll be working closely with Danisco to provide further clinical outcomes,” says Mr Little.______________________________________ Enquiry No: 0408

Enquiry No: 0409

FRESH!www.apfoodonline.com

Food Technology Served

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Trust The ExpertsAshworth invented the first spiral more than 40 years ago. For over four decades, we’ve pioneered belt advancements that maximize throughput while minimizing life-cycle costs, and have been granted more patents than any other spiral belt manufacturer. Today, Ashworth continues to innovate the future and remains the world’s leading manufacturer of spiral belts. Put your confidence in Ashworth!

The Right BeltAshworth is the world’s only company that manufactures both metal and plastic spiral belts to insure the right belt for your specific requirements.

Increase capacity and maximize efficiencycontact Ashworth today!

Asia PacificSales & Support Center

Shanghai, China

Phone: 0086 21 6165 2207E-mail: [email protected]

w w w. a s h w o r t h . c o m


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General Mills Steps Up Moves For Sodium ReductionMinneapoliS, uS: General Mills is accelerating its goals to reduce sodium by 20 percent across multiple product categories by 2015. The commitment was announced in the company’s 2010 Corporate Social Responsibility Report.

Since 2005, a cross-functional team of researchers has been working to silently trim sodium levels without compromising taste. Successful reductions have already been implemented on a number of products, including a 16 percent sodium reduction in both Cheerios and Honey Nut Cheerios; more than 25 percent sodium reduction in select Progresso soups, and a 36 percent sodium reduction across the Chex Snack mix line.

The company will also continue to focus on the development of new lower sodium products.

“General Mills’ focused health and wellness strategy addresses the most important health priorities that consumers have today -- weight management, heart health, and living a healthier, more active lifestyle,” Crockett said.____________________________________________ Enquiry No: 0410

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BUSINESS NEWS

CHINA FOCUSCHINA FOCUS

Asia Pacifi c Food Industry is once again producing the must-have, offi cial Show Daily for ProPak Asia!

Enhance the exposure of your products and services, increase your booth traffi c by simply taking advantage of what the ProPak Asia Show Daily has to offer.

Published on-site, printed locally overnight, and distributed each day, the ProPak Asia Show Daily is seen by all including buyers and potential buyers of your product!

With information on what’s new, what’s hot and what’s interesting at the show, the Show Daily are guaranteed to receive exceptional levels of readership throughout the 4-day event.

To stand out and be seen in this highly attractive advertising environment, contact Randy Teo / Sue Ann Peh at (65) 6379 2888 or email: [email protected] / [email protected] for more details.

Stay AheadCompetition!Of TheBe Seen & Be Noticed at

PROPAK ASIA 2010

Aincrease your booth traffi c by simply taking advantage of what the ProPak Asia Show Daily has to offer.

each day, the ProPak Asia Show Daily is seen by all including buyers and potential buyers of your product!

PROPAK ASIA 2010


20

Tetra Pak Inaugurates Technology Centre In Shanghai Shanghai, china: Tetra Pak, the world leader in food processing and packaging solutions has inaugurated its new Tetra Pak Technology Centre in Pudong, Shanghai.

The centre, which brings together resources from product development and engineering, technical service, training, sourcing and distribution, provides Chinese customers with a one-stop service in food processing and packaging solutions. The group has invested RMB 33 million (US$4.8 million) in the almost 37,000 m2 facility.

“The technology centre in Pudong creates a world-class resource for customers, ideally placed to address the unique challenges of food and beverage packaging, processing and distribution in China,” said Dennis Jönsson, the group’s president and CEO.

“This facility will make us more responsive to local needs, ensuring that our activities, our innovation pipeline and our service offerings are sharply focused on

helping local customers better deliver their products to the people of China,” he said.

Engineering solutions geared specifically to the China market will be a special feature of the Shanghai Centre. For example, the facility will include the fi rst Chinese road condition analysis lab, with equipment that accurately records road conditions across the country, and provides data that customers can use to reduce potential transportation problems. ___________________________________________ Enquiry No: 0411

Tetra Pak Inaugurates Technology

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BUSINESS NEWS

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Graham Packaging Plans Entry Into China york, uS: Graham Packaging Company’s subsidiary, expects to acquire China Roots, a plastic container manufacturing company located in Guangzhou, China.

The US-based company has signed a Share Purchase Agreement to acquire from PCCS Group Berhad, a Malaysian company, 100 percent of the shares of Roots Investment Holding, which will be the sole equity holder of China Roots. The transaction is expected to close during the second quarter of 2010.

The purchase of China Roots will be the first operation for Graham Packaging in China. “The purchase will open a new door for our company,” said Mark Burgess, the company’s CEO. “China is undeniably a major market, and the opportunity to participate in its growth is very exciting for us.”____________________ Enquiry No: 0413


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Detect all metal contaminants

Quick-change belt system for easy cleaning

Compact design for easy integration

Complies with IFS and HACCP

S+S Inspection Asia Pte Ltd25 international Business Park #01-67 German Centre Singapore 609916Tel.: +65 6562 8875 | Fax: +65 6562 8876 | Email: [email protected]

Magnetic Separator Metal Detector and Separator X Ray Inspection System

Mini Metal Detection System For Food Industry

U20STAND:

www.se-so-tec.com.sg

Made in Germany

Sino Green Land Reports 81 Percent Increase in Revenue guangZhou, china: Sino Green Land Corporation, a distributor of high-end fruits and vegetables in China, has reported an increase of 81 percent in revenue to US$33.6 million, in its fi nancial report for the fi rst quarter ended March 31, 2010.

Anson Fong, chairman of Sino Green Land, commented: “We had yet another strong quarter demonstrating the success of our co-op model, whereby we lock-up guaranteed supply from local farmers, and in return, provide these farmers with a stable outlet for their produce. Overall, our consistent delivery of high quality produce and services has led to a revenue

the fi rst three months of this year, as compared to US$1.9 million in the same period last year, representing gross margins of approximately 10.8 percent and 10.5 percent, respectively. ______________________ Enquiry No: 0412

increase of 81 percent compared to the same period last year, as well as strong margin improvement and over US$2.2 million of net income.”

The company continues to take advantage of the growing demand for healthy food in China. He added that they are well underway with the construction of a China Green Food Distribution Hub in the Guangdong wholesale market, which remains on track to commence operations in the second half of 2010.

The increase in revenue was primarily due to higher volume sales of produce and higher average selling prices. Gross profi t increased 87 percent to US$3.6 million for

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PRODUCT HIGHLIGHTS

Chr Hansen: Citrate Negative Wine CultureWith Chr Hansen’s Viniflora CiNe wine culture, wine p roduce rs ha ve t he opportunity to make new types of wines (white, rosé or red), differentiate existing products and bring fruitiness to another level.

Direct inoculat ion for convenience, low cost-in-use and absence of biogenic amines during the fermentation are advantages offered by the culture. Consumers will enjoy still or sparkling wines that have been through a malolactic fermentation without impact on the fruitiness.

The culture is said to bring the fruitiness of the grapes to its optimum level, fruity sparkling, easy-to-drink reds or rosé and ‘new age’ whites.

______________________________ Enquiry No: P0400

Cermex: ProSelexCermex has introduced the ProSelex, which the company says provides a fresh solution to product selection and batch preparation.

Installed as an independent module or integrated into the product collating section of the case packer, the module is composed of a servo-driven comb moving at high speed on two axes to form batches of products fed in continuously on a conveyor.

It can handle a capacity of 250 products per minute. A speed of 300 products per minute can be achieved by combining the module with an electronic phaser (patented system) for pre-collating several products in the same bucket.

For format changeovers, only two lightweight parts (less than three kg) require changing (the comb and the counter-comb) and two elements need adjusting (the spacing bands and the product transfer guide). The whole system is uncluttered and ergonomic, easy to access and dismantle so that format changeovers can be carried out in two minutes.

______________________________ Enquiry No: P0402

Triarco: Soluble CoQ10Triarco has developed Aqua 10, a water-soluble coenzyme Q10 powder designed for optimal dry and liquid blending, product application and improved absorption.

The ingredient demonstrated approximately 50 percent greater absorption when compared to regular CoQ10, according to the company’s preclinical research.

Use of the ingredient is prevalent among consumers looking to boost heart health. CoQ10 is also gaining popularity in energy drinks, cognitive health supplements and cosmeceuticals targeting skin health and the effects of aging.

Ongoing research suggests the supplement may be beneficial in the support of a range of health applications including cardiovascular, musculoskeletal, periodontal and cognitive health.

______________________________ Enquiry No: P0401

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Ingredients/ Equipment

KHS: Stretch Blow Molder/Filler KHS’ Corpoplast InnoPET Blomax Series IV stretch blow molders is capable of processing a range of plastic bottle sizes and shapes, with PET bottles holding anything from 120 ml to three ltr.

The monoblock setup is able to process up to 72,000 PET bottles per hour, with typical efficiency levels exceeding 96 percent. The first point of optimisation within the monoblock system is directly downstream of the stretch blow molding process.

Removing bottles from the blow station and adjusting the distance of finished PET bottles to one another according to the configuration of the filling system is now handled by just one modular transfer wheel. An in all instances identically designed airlock is used as the second monoblock module.

______________________________ Enquiry No: P0403

Imagine a worldwithout taste

half A4 ad.indd 1 13/7/09 20:17:14

PRODUCT HIGHLIGHTS

Rovema: Bag-In-Box For TeaRovema presents a tea packing, the vertical cartoner CMV with integrated form, fill and seal machine.

With this cartoner, the filled bag will only be pinned at the top to fix the folding. After the vibrating belt, where the product is compressed, the bag is mechanically lifted into the folding box, then the top part of the bag is sealed again.

The projecting end is automatically cut-off and collected in a bin.

Then the flaps of the box are folded, closed with hot-melt and checked before leaving the machine.

_____________________________ Enquiry No: P0405

Ziemann: Mash FilterZiemann’s mash filter generation TCM is positioned in the market where high-gravity brewing dominates and raw grains are processed.

Plants can run up to 16 brews per day with charges of 25 tons and brew sizes of up to 1,200 hl. The filter cloths last for 2,500 brews. As the system technology only requires short set-up times, the operating costs can be kept low.

According to the company, compared with conventional membrane filters, the procurement expenses for the equipment are approximately 30 percent less.

____________________________ Enquiry No: P0404

24

PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY JUNE 2010

Equipment

SPX: Systems For Small & Medium Scale ProductionOffering the same quality standard as SPX Flow Technology’s larger customised process solutions, ‘Plug & Produce’ APV FX Systems offer fl exibility and reliability, while cutting costs for short and medium sized production runs.

The systems are pre-engineered, self-contained skidded units with short delivery times for rapid implementation in the factory. Including a range of process technologies and applications with comprehensive automation options, the systems offer rapid installation of small and medium-scale processing solutions with the same quality advantages as large-scale plant.

Each module contains a set of installation instructions and can be assembled quickly, as such cutting installation costs and shortening time-to-production.

______________________________ Enquiry No: P0408

VLB: Textbook On Technology Brewing and Malting Published by VLB Berlin, is the updated and revised fourth English edition of the textbook for brewers and maltsters, titled ‘Technology Brewing & Malting’ by Wolfgang Kunze has been released.

This practice-oriented textbook is addressed at students and technical staff from beer and malt production. On more than 1,100 pages and with about 850 fi gures, the textbook covers topics of beer brewing, such as raw materials, malt production, maturation and fi ltration of beer, fi lling and packaging, quality aspects, as well as automation and plant planning.

Besides the basic principles of each process, the corresponding technology and equipment are also explained. The author, Wolfgang Kunze, is a graduate of VLB Berlin in Germany.

______________________________ Enquiry No: P0409

This practice-oriented textbook is addressed at students

Urschel: Translicer 2510 Cutter The TranSlicer 2510 Cutter from Urschel replaces the 2500 Cutter in the company’s line-up with features to ease maintenance, increase positive product fl ow, and decrease operational costs.

The machine accepts the same types of products: input of compressible food products up to 203 mm in diameter,

o r f i r m , r o u n d products such as cabbage up to 171 mm in diameter. Several new features are on the exterior of the machine.

An addit ional s t o p b u t t o n i s located opposite the electrical enclosure. There are more

sloped surfaces on the machine including the redesigned electrical enclosure and bottom feed pan along with stainless steel guardlocks.

______________________________ Enquiry No: P0407

Cretel: Automatic Fish SkinnerThe Nobilis 460TA(C) by Cretel is an automatic fi sh skinner, and a part of the company’s Nobilis 46 series. The 460TA model comes with an infeed or outfeed conveyor, while the 460TAC model comes with both.

The 460TA can handle 50 to 60 pieces per minute, and the 460TAC can handle 60 to 70 pieces per minute. It has a pressure roller system on top of the machine for a better grip.

The machine is equipped with vandal-proof Piezo-switches. The disassembly of the skinning shoe and the blade change can be done quickly, without use of any tools. The ‘in’ and ‘outfeed’ conveyor belts make the machine suitable for use in an industrial production line.

______________________________ Enquiry No: P0406

Fill your world with flavour.

Synergy’s innovative natural flavourings and Saporesse™ yeast extracts will transform your noodles, pot snacks, beverages, seasonings, sauces and soups.

Our global insights will help you create delicious products that align with consumer demands in local and export markets. Not only that — our technical understanding and local presence will rapidly deliver production efficiencies and reduce costs.

Synergy – leading the way in taste. www.synergytas te .com

Inspiring tastearound the world

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THE packaging industr y’s demands for fl exibility, reliability, sustainability and adaptability have outpaced the capabilities of traditional fi xed automation.

B y u n d e r s t a n d i n g t h e advantages of robotic automation, manu-facturers can assess how the technology enables them to meet ever-changing packaging trends and demands.

Although the marketplace is beginning to recognise that robots are no more expensive than traditional automation, it is often not aware that the ‘value-based price’ of a robot continues to decrease.

A robot purchased today has signifi cantly more payload, speed and processing power than a robot purchased for the same price 10 years ago. As a result, manufacturers have an opportunity to meet their packaging challenges with a sophisticated, cost-effective solution.

FleXibilityConsumer demand for a greater number of unique package shapes, sizes and confi gurations continues to increase. Since the number of new SKUs has more than doubled in the last ten years and continues to increase, there is an unprecedented need for fl exibility in packaging lines.

The growth in the number of package confi gurations is largely the result of the infl uence of club stores, which are demanding larger quantities, multi-flavour and multi-product packs.

The stores are also asking their suppliers to provide more ‘shopable’ and ‘end of aisle’ display pallets, which enable customers to reach any product, any flavour, from any side of the pallet.

Robotic automation gives manufacturers the flexibility

Robotic automation can help to meet the packaging industry’s demand for fl exibility, reliability, sustainability and adaptability. by James Cooper, director strategic alliances, Kuka Robotics

TodayFOR

PackagingChallenges


26

PACKAGING & PROCESSING


they need to respond to changing market demands. Not only can it provide the capability to accommodate a wide range of products and sizes, but it is also better suited than fixed automation to be used with several types of products simultaneously. Additionally, product changeovers can be as quick and easy as changing a programming code.

ReliabilityTo ensure that time-to-market delivery demands are met, reliable packaging lines are critical to manufacturers. Unlike the multi-component complexity of traditional fixed automation equipment, robotic solutions tend to have far fewer components.

For example, one manufac-turer’s traditional palletiser had 14 separate drive and servo motor units, which were replaced by a robotic solution that had only four.

With fewer mechanisms, there are fewer opportunities for equipment failure and less need for maintenance. This results in higher uptime, increased productivity and profitability.

It addition to being less mechanically complex than traditional fixed automation, robotic automation usually requires less floor space. With fewer motors, drives and electro-mechanical components, it also typically uses less power, making it is a more economical as well as environmentally responsible solution.

SuStainabilitySustainability and total cost of ownership have become increasingly more important to manufacturers. As manufacturers reduce product weight and carbon footprint by changing to thinner wall glass and plastic, and

We could talk all day about our cereal, snack and tsp systems.

But we’d rather talk about yours.

SABETHA, KANSAS USA 785-284-2133 [email protected]

USA BELGIUM TAIWAN BRASIL CHINA TURKEY

Superior Technology. Unparalleled Service.

Wenger combines the broadest lines of equipment on the market,including single- and twin-screw extruders, dryers, coolers and

control systems, with a wide range of unique features and optionsand the technical expertise to apply them

to your process requirements. So aWenger food processing system is

your Wenger food processing system – uniquely configured and

expertly engineered to produceoptimally for your specific

application like no other.

Talk to Wenger today and surround yourself with unrivaled

resources for exceeding your processing goals.

Brian Plattner, Food ProcessEngineering Manager

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For more information,ENTER No: 0430

Since some of the traditional equipment used on packaging lines has difficulty handling the new product packaging, robotic automation’s ability to provide ease of damage free product manipulation has increasingly been the only viable solution.

larger containers, they are finding that traditional fixed automation cannot palletise or handle the products.

For example, if a bottled water producer shrink wraps a bundle of bottles instead of putting the bottles in cases, traditional palletisng equipment may have difficulty handling those products because of their softer walls.

Many manufacturers, striving to reduce their carbon footprint are reducing their use of secondary packaging materials to protect and contain the product and moving from corrugate to shrink wrap.

Since some of the traditional equipment used on packaging lines has difficulty handling the new product packaging, robotic automation’s ability to provide ease of damage free product manipulation has increasingly been the only viable solution.

As an example, the use of ‘bump turning’ to re-orient products

With robotic automation, manufacturers have a resource with infinite flexibility. It enables users to make modifications and thus redeploy their assets to meet changing needs without a s igni f icant new capita l investment. Changes in product

impact on manufacturers’ pack-aging requirements. Many of the stores’ demands, including multi-flavour packs, rainbow pallets and end of aisle display pallets, can only be met by robots.

Currently many producers ship products to a co-packer to have them broken down and repackaged to meet club store requirements. With the growth of manufacturers’ business with club stores, many of them are recognising that on site robotic automation would enable them to eliminate the expense of using a co-packer.

Adapting to ongoing market trend changes, from package shape, size and configuration, to escalating emphasis on sustainability and club store requirements have exceeded the capabilities of traditional fixed automation. With robotic automation, manufacturers have a redeployable resource that provides a flexible, reliable, sustainable and adaptable packaging solution.

on traditional palletisers, are now being replaced by robotics, which offer a more flexible and reliable solution. Additionally, the ‘robotic layer forming’ solution is now being increasingly in-corporated on upstream robotic layer palletisers.

adaptabilitySince how products are being packaged and how packages are configured for shipment and display is and will continue to change quickly, adaptability is critical to manufacturers’ packaging processes.

or production volume can be accommodated with only a programming change.

As future environmentally responsible packaging material solutions and products are developed, manufacturers will continue to need the flexibility of robotic automation to make ongoing, cost-effective and profitable changes. Robotic technology gives them a tool that makes changing from handling one package style to another simple and economical.

The influence of club stores will continue to have a significant


28

PACKAGING & PROCESSING

www.cermex.eu

From transit packs with or without cardboard support, promotional packs to multi-packs, Cermex offers aglobal shrink-wrapping expertise for your products.

From case packing, shrink-wrapping to palletizing, leave your end of line project in expert hands!

CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: [email protected]

CERMEX – South Asia - Pacific Co., Ltd.Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: [email protected]

From transit packs with or without cardboard support, promotional packs to multi-packs, Cermex offers aglobal shrink-wrapping expertise for your products.

From case packing, shrink-wrapping to palletizing, leave your end of line project in expert hands!

CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: [email protected]

CERMEX – South Asia - Pacific Co., Ltd.Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: [email protected]

EXPERT IN SHRINK-WRAPPING

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INGREDIENTS & ADDITIVES

THE demographics of the world are changing, more people are joining the ranks of the middle class and the average age of the world population is increa-sing. Many meals are eaten away from home and on the run. More people also have sedentary jobs.

Consumer’s expectations from food are becoming more complex. As more of the world can afford good food, and as fewer people get enough exercise, there is a well documented worldwide obesity epidemic.

With an aging population, the number of people with chronic disorders such as diabetes, cardiovascular disease and GI disease is increasing, and the need

Food and beverage manufacturers are fi nding solutions to demands from their customers by using customised taste modifi ers. By agneta weisz, vP of fl avors and technology, comax Flavors

TowardsTastefulNutrients

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to manage these conditions on a daily basis becomes a necessity. More people are working far from home, and they consume more processed food which has fewer vitamins and more fat, salt and sugar.

The media is continually reporting advances in nutrition science, and consumers are looking for specific ingredients in what they purchase. Food is not only expected to be tasty and provide basic nutrition, but also to be the solution to longer healthier lives. It is expected to be functional.

The BiTTer TruThFoods fortified with nutritional ingredients that target specific health condit ions are in - vigorating the food industry. Scientists are creating food and beverage products with ingredients that were not part of traditional diets. Newly designed foods and beverages may contain fish oil (omega-3 and omega-6 fatty acids), vitamins and minerals, tea polyphenols, various protein concentrates, hydrolysed whey protein, fibre or herbal supplements.

Some of these nutrients have a bad smell and unpleasant taste, like vitamin B1, fish oil, and hydrolysed whey protein. Some ingredients taste unnatural or bitter, such as polyphenols, polypeptides, herbal supple-ments, soy protein concentrates.

Food scientists are removing sugar from food and beverages, replacing it with non nutritive sweeteners and/or sugar alcohols. They are removing fat from food to reduce calories and cholesterol, as well as removing or lowering salt.

Many healthy food products need taste modification for better consumer acceptance. Food and beverage manufacturers are

finding solutions to demands from their customers by using customised taste modifiers such as masking flavours and flavour enhancers. They help food scientists develop a designed product with good taste.

Masking FlavoursThe f lavour of food is a combination of sensations in the brain. It is a blend of taste, smell and chemostesis. Masking flavours are unique proprietary blends of GRAS ingredients, specifically designed to mask

demand for calorie free and sugar- free products is increasing. High intensity artificial and natural sweeteners, as well as sugar alcohols are used to add sweetness to these products.

The sweetness of sugar substitutes is different from sugar. Masking flavours can modify the taste of sugar substitutes, and bring them closer to sugar. They have to be customised to the particular food and sweetener blend.

Natural masking flavours for artificial sweeteners are

off- notes or undesirable taste in foods and beverages.

They act on taste receptor sites by competing with undesirable attributes, and enhancing the desirable attributes of a parti-cular food. As the taste, aroma and the chemostesis of a food act in concert, masking flavours have to be customised to the particular food.

• Masking SweetenersSugar is the preferred sweetener in food and beverages, but the

effective in beverages. They can modify the sweetness of artificial sweeteners by rounding the sweetness and covering the bitter aftertaste. Below is a pictorial representation of the effect of an artificial sweetener masking flavour on a beverage made with Acesulfame K.

Stevia is a newly approved high intensity sweetener in the US, and it will probably be approved shortly in the EU. Stevia has some taste defects. The sweetness has a slow onset, and



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a somewhat green and lingering liquorice aftertaste. A natural stevia masking flavour can bring the sweetness forward and cover the unpleasant aftertaste.

• Masking BitternessCustomised masking flavours can cover the bitterness and dryness of protein concentrates in beverages or nutritional bars. One masking flavour can cover the bitterness of caffeine in an energy beverage, but a different one will have to be used for a chewing gum that contains caffeine. Herbal supplements can be astringent and bitter, and masking flavours can cover these defects.

As a response to the obesity epidemic, food companies are developing products that contain high amounts of soy or whey protein to improve satiety. Sometimes, they also add supplements such as Chromium Picolinate to prevent hunger.

Green tea ECGC’s have been shown to increase metabolism and help with weight loss. These new weight loss products need modification for better consumer acceptance. The astringency and bitter aftertaste of soy protein can be improved by the use of natural soy masking flavours.

Highly acidic whey protein beverages can be improved by natural acid masking flavours used at 0.3 percent. Green tea beverages are very astringent and can be improved with the addition of astringency masking flavours.

Consumers are becoming more interested in exercise and nutrition as a means to better health. They are interested in food that is going to help them

Flavour enhancersFlavour enhancers are another type of flavour modifiers that benefit manufacturers of healthy food and beverages. Lower calorie, reduced sugar food and beverages can be improved by the use of sweetness enhancers. Very acceptable chocolate milk with 40 percent sugar reduction can be made with the addition of 0.3 percent natural sweetness enhancer flavour.

Hypertension has been linked to salt consumption and world health organisations are urging food companies to lower salt in their products. Potassium

Chloride and Potassium Lactate are often used as substitutes, but they have a metallic aftertaste and are not salty enough.

Potassium masking flavours and salt enhancers can help food manufacturers improve the taste of low salt food; they cover the metallic taste of salt substitutes

and enhance saltiness. They work in soups, nutritional bars and dusted on snacks.

Fat replacer flavours are available to help food scientists develop fat free, or lower fat and lower cholesterol foods. They can mimic the taste of butter or animal fat.

Towards BeTTer TasTeIn order to obtain the best finished food and beverage, manufacturers should work with a flavour manufacturer with advanced expertise and technology in masking flavours. It is important to supply the food product with its unique defect and processing condit ions to the flavour chemist in order to obtain the best masking flavour or enhancer, and most acceptab le finished product.

Orchestrat ing great taste requires that we mask and modify unfamil iar or disjointed taste and smell. The key to flavour modification is to keep all things in harmony and keep any one flavour note from standing out. Due to the complexity of taste, developers will likely need several tools to accomplish this. Good tools to start with are flavour modifiers such as masking flavours and flavour enhancers.

achieve their fitness goals. Pre and post exercise products,

hydration beverages with high electrolytes and vitamin fortified products are just a few that are targeted to these consumers. Salt masking flavours used at 0.1 to 0.2 percent can improve the taste of hydration beverages.

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the fl exibility of using fl avourings and the opportunity they bring to innovate and experiment, mean poultry manufacturers, are well placed to offer products which deliver a healthy profi le and satisfy many different consumers around the world. By Geoff allen, director of export, Synergy

must juggle market trends to offer the best tasting products, and this is by no means an easy feat.

The coated meat industry has a tough job on its hands.

Questions over fat, salt and MSG content, coupled with an upswing in vegetarianism have meant manufacturers must up their game to offer premium quality and healthy products.

Poultry manufacturers already benefi t from offering leaner meats, but must be careful to ensure coatings do not compromise a healthy profi le.

TasteGoodAllGoodAllGoodAllGood

THE food industry is inundated with competing trends. Clean label, low salt, healthful and fortifi ed are just some of the buzz words consumers react to today.

There is however, a consensus that inevitably taste ranks top of the purchasing processes: 77.9

percent of respondents from 15 countries stated that ‘taste or flavour’ has a high or very high infl uence on their choice of food and beverages, according to Datamonitor.

B e a r i n g t h i s i n m i n d , manufacturers in Asia Pacific

Jill

Chen

In AsiaPacific, top flavours for poultry include spicy, hot,barbecue, cheese and butter.


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To maximise flavour impact, manufacturers must monitor taste trends in the quick service restaurant (QSR) channels, and identify overarching food industry trends such as the move towards healthier products. Here, we look at flavour trends in Europe and Asia Pacific, and how poultry manufacturers can boost the taste and appeal of their offering.

Flavour FixTaste preferences are dependent on a multitude of factors: culture, upbringing, current trends, and cost are to name, but a few. For this reason, identifying key market trends in each region and proposing an offer that taps into these is essential.

Cultural traditions and ingre-dient availability traditionally drive taste trends. This means preferences can vary greatly from country to country, and even regionally.

Asia Pacific consumers still intrigued by the prospect of experimenting with flavour.

Poultry manufacturers can innovate with coatings to reflect demand for the bolder, more striking flavour expectations of consumers.

Supermarket shelves are stocked with more adventurous flavour combinations such as chilli and lime, which differen-tiate products, giving them additional appeal.

Regional variation in taste preferences and the latest trends

offers huge scope for innovation. Poultry manufacturers must map each target sector and remain sensitive to regional requirements.

Traditional flavours will work well as a basic offering, but in Europe in particular, more exotic flavours will ensure products stand out and attract attention. Asian cuisine, for example, is enjoying huge success in the European market and works well in meats such as chicken and turkey. In the UK, a flavour for Asian cuisine sees menus once dominated by Indian and

In Europe, for example, the top flavours in the poultry industry over the past five years have been garlic, spice, tomato, cheese, onion and chilli. In Asia Pacific this differs: spicy, hot, barbecue, cheese and butter take the top spots.

Flavour preferences are also beginning to expand beyond traditional favourites. Today’s consumers tend to be better travelled, meaning they are open to trying new flavours. This has not waivered despite the global recession, with Europeans and

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Chinese dishes, now including Thai, Malaysian and Japanese offerings.

a HealtHy outlookHealth remains a major pre-occupation for consumers around the world today. Government initiatives in Europe targeting health, such as the ‘five-a-day’ campaign in the UK, are raising the importance of a balanced and varied diet to maintaining a healthy lifestyle. Other initiatives promoting salt and fat reduction and the removal of MSG from products are also contributing to the trend for ‘better for you’ products.

This trend has repercussions for manufacturers in Asia Pacific wishing to gain market share in Europe by positioning their products as healthier.

One of the main ways to infuse meat with flavour is by using a coating or batter. However, many consumers avoid fatty and salty batters and coatings. As such, manufacturers need to combine taste with healthier labels to ensure success.

Questions over saturated fat levels in meat have taken their toll on the industry. Poultry manufacturers, however, are well positioned in the sector

claims to counter the pressure being felt.

Flavour delivery is known to encourage repeat purchases, and consumer expectations about taste are high – if a product lacks flavour we feel cheated.

More intense flavours will increase overall consumer satis-faction. Also, health-conscious consumers increasingly expect the same taste satisfaction from reduced fat and salt products, as they do from less healthy options.

Poultry manufacturers can capitalise on this satisfaction-factor by developing bold flavours for coated meats, while also reducing fat and salt contents.

Ultimately, consumers are looking for great tasting, nutritious foods, which do not break the bank. This translates to three challenges for poultry manufacturers: imparting impactful taste, increasing the health profile, and keeping production costs low.

re-evaluate & reFormulateUltimately, consumers are looking for great tasting, nutritious foods which do not break the bank. This translates to three challenges for poultry manufacturers: imparting impactful taste, increasing the health profile, and keeping production costs low.

In order to maximise cost efficiencies, while also boosting the flavour and healthy profile of coated poultry products, manufacturers must analyse the whole production line. To create superior taste, flavourings must be chosen according to specific M

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with lean, white meats such as turkey and chicken, which are perceived as healthier and more environmentally friendly, compared to red meats like beef and lamb.

Products in both Europe and Asia Pacific are increasingly including ‘low fat’ and ‘low salt’

needs, for example: oil soluble, spray-dried, heat stable, freeze stable, healthy profile.

Flavour SolutionSThere are four main ways flavour can be applied to coated meats. Flavour can be added directly to the meat, used in a pre-dust, added to the wet batter or be used in a second optional pre-dust. Some manufacturers will use all of these methods.

This type of process allows manufacturers to add depth to flavour profiles, layering notes at different stages. For example, adding flavouring to the pre-dust can enhance a roast chicken

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37


flavour profile, and a different flavouring, such as garlic can be added to a batter.

Herbs and spices can then be incorporated into a crumb. By layering flavours, the depth and intensity of taste is increased. It also means only one component needs modifying in order to meet new consumer preferences.

Reformulating to increase the health profile is a more complex, and often costly task. Often salt, fat and MSG are integral to maximising flavour intensity and mouthfeel. When removed, they can decrease the product’s sensory appeal. Manufacturers must therefore use effective flavour solutions, which perform well in low fat coatings or flavour enhancers, to recreate desirable fatty and salty notes and textures.

Flavours do not only offer the opportunity to reduce un-desirable ingredients, they can also be used to mirror the flavour of less healthy cooking methods. Oven-baked and grilled meats are preferable to fried, due to less oil absorption.

The taste, however, of fried meat is popular. Manufacturers wishing to communicate on a healthy platform, but maintain desirable tastes, can add fried notes to the pre-dust or batter flavourings. This flexibility of combining flavours to maximise eating enjoyment means poultry manufacturers can develop products to meet multiple taste preferences.

in SHort…The poultry industries in Europe and Asia Pacific share many

characteristics: consumers in both regions are increasingly expecting healthy products that also offer premium taste.

However, to successfully cater for consumers across different regions, poultry manufacturers should provide varied taste pro-files. By examining QSR channels, popular taste trends can be identified and translated into a product offer.

The flexibility of using fla-vourings and the opportunity they bring to innovate and experiment, mean poultry manufacturers are well placed to offer premium tasting coated products that deliver a healthy profile, maximise cost efficiencies, and satisfy many different consumers around the world.


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PROTEINS are essential to health and survival, feeding many vital organs such as the skin, brain, heart, and liver. It also regulates the immune system and the production of glucose.

Muscles act as a reservoir of protein, and hence, play a central role in many metabolic processes. It is no wonder, then, that the manufacturers of wellness drinks are starting to explore ways of increasing their protein content, in addition to the inclusion of antioxidants and other health promoting ingredients.

THE PROTEIN SOLUTIONCurrent nutritional guidelines present protein needs as a set percentage of energy intake in proportion to carbohydrates and fats. In contrast, recent research

demonstrates that people who aretrying to lose weight by restricting calories need a higher proportion of protein in their diet.

For most adults, therefore, replacing some dietary carbo-hydrates with protein will help to maintain a lean body composition, improve blood lipid profi les and help maintain satiety.

Beverages are an ideal vehicle for providing this increased intake of protein in a convenient and digestible form.

INSIDER’S WHEYThe high concentration of protein inherent in whey protein powders, combined with the quality of the protein, provide the secrets to their nutritional value. Thanks to an array of essential amino acids, whey protein has a biological

value that ranks at the top among dietary proteins.

Whey protein isolates are low in fat, cholesterol and lactose and are easily digestible. They are alsorich in leucine, an essential amino acid for muscle protein synthesis.

Combined with weight bearing exercise, leucine increases protein synthesis and promotes muscle retention, which helps to promote a leaner body composition.

NUTRITION FOR LIFE’S STAGESAs people mature and age, there is a natural and progressive loss of lean tissue or muscle mass from a peak of around 48 percent of total body weight in the early twenties, to 25 percent or less oftotal body weight by the age of 80.

The need to repair and remodel muscle and bone continues

WHEY toWellness

The science behind the development of protein-fortifi ed wellness drinks. Mark Neville, head of lifestyle ingredients, Volac



39


throughout life, but becomes ever more critical to mobility and health as people age.

Due to the long term nature of the changes in body composition that take place, the best defence is to take action early enough to prevent or at least slow down the loss of lean tissues and bone density. Increasing weight-bearing exercises from age forty onwards is, therefore, a wise precaution.

Nutritional support through the consumption of high quality proteins is the other part of this equation. However, for maximum effectiveness, nutrients need to be made accessible, both in terms of their convenience and palatability, and also in terms of the ability of the body to absorb them; their bioavailability and nutritional integrity. These

requirements can be satisfied through the use of whey protein in beverages.

A FUTURE PERSPECTIVEWhether used as a post-exercise recovery supplement, an on-the-go nutritional snack, or a meal replacement solution, there is growing market for whey protein in wellness drinks – thanks in part to it’s natural origins and consumer profi le.

Whey prote in -enr iched beverages offer the consumer the advantages of convenience

and ease of use through a range of ready-to-drink formats. Moreover, whey protein has a taste advantage over many other types of protein in many types of beverage, from milk shakes to clear fruit or water-based drinks.

With their high absorption rate, easy digestibility, versatility and palatability, nutritional whey proteins are positioned to meet the demand for protein-fortifi ed health and wellness drinks.

For most adults, therefore, replacing some dietary carbohydrates with protein will help to maintain a lean body composition, improve blood lipid profi les and help maintain satiety.

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Nature’s best solution for true flavour maskingConsumers want great taste and added health benefits in their beverages. This presents a challenge to beverage producers, especially in low-calorie drinks where artificial sweeteners are used. These sweeteners often produce off-flavours and an unpleasant lingering aftertaste.

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Purac is your proven partner in taste enhancement, developing innovative products while providing technical support for nearly 80 years. For more information, please visit www.purac.com/beverages.

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HEALTH & NUTRITION

building block for the brain and eyes. There is a large and growing body of scientific evidence demonstrating that people of all ages benef i t f rom an adequate supply of DHA omega-3 in their diets, with major sc ient i f ic reviews its impor-tance in brain and eye development and function, as well as for cardio-vascular health.

DHA benefits are well-documented for pregnant and nursing mothers. It is important in pre-natal and post-natal for optimal infant brain, eye and nervous system development. However, developing infants cannot efficiently produce their own DHA. As such, they must obtain this nutrient through the placenta during pregnancy, and from breast milk after birth.

It is a key nutrient necessary for the development and maintenance of nerve cells in the brain, and its consumption is associated with higher memory

Studies continue to validate the effects of DHA on cognitive and memory functions, from infants to seniors. By Anthony Martin, PR manager, Martek Biosciences

impact

DHA Omega-3:

mindful

Foods and beverages fortified with DHA omega-3s provide numerous health benefits for brain, eyes and heart, as well as providing a product segmentation that appeals to families and customers interested in taking better care of their minds and bodies.

The nutrient is making strong inroads into the Asian F&B industry, with growth in China, Japan, Australia, and other countries in the region.

While originally taken as a supplement or used in infant formula, more and more foods, from dairy, bread and juice to cooking oil and candy bars, are

being fortified with DHA. Many scientific studies have proven the efficacy and importance of the ingredient in the diet.

BRAin FooD FoR AllDocosahexaenoic Acid (DHA) omega-3 is a long-chain omega-3 fatty acid that serves as a primary

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HEALTH & NUTRITION

and cognitive function. It also helps with vision, blood pressure and heart functions. Studies show that taking DHA supplements during pregnancy can improve certain developmental outcomes.

China nutritionist, Chen Wen, commented: “DHA is crucial for pregnant monthers. While fi sh are a popular source, servings of fi sh should be limited since there are real risks of ocean-borne pollutants and mercury. Pregnant mothers should be especially wary of their fi sh intake.”

Studies also show that the nutrient plays an active role in the improvement of psychomotor development and mental processing ability for infants and children. Between birth and fi ve years of age, the human brain increases approximately 3.5 times in mass. It is important that children consume adequate amounts of DHA in their diet to support this period of rapid brain and eye growth, as well as development.

Recent studies have proven the advantages of DHA not only for infants and children, but for adults and seniors as well. Scientifi c reviews on the nutrient continue to stress the signifi cant

role that it plays in the maintenance of normal neurological functions in adults.

tHe ReSeARCHThe ‘Memory Improvement With Docosahexaenoic Acid (DHA) Study’ (MIDAS) published in Alzheimer’s & Dementia: The Journal of the Alzheimer’s Association showed that algal DHA improved memory function in healthy aging adults. It is said to provide a benefit approximately

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HEALTH & NUTRITION

Safety and efficiency of the product should always play key decisions for any manufacturer – it’s not just a fad but a key element in the development of the body and mind.

Chen Wennutritionist

equivalent to having the learning and memory skills of someone three years younger.

MIDAS found that healthy people with memory complaints, who took 900 mg of algal DHA capsules for six months, had almost double the reduction in errors on a test that measures learning and memory performance versus those who took a placebo, a benefit almost equivalent to having the learning and memory skills of someone three years younger.

The nutr ient was wel l -tolerated, and subjects taking it also experienced a lower heart rate, providing a significant cardiovascular benefit.

“Up to one third of the more than 75 million baby boomers in the US will experience a gradual decline in cognitive function as they age,” said Dr Edward Nelson, co-author of the study.

Around Asia, levels of DHA intake vary widely. In Japan, where fish is commonly seen at breakfast, as well as in an evening meal of sashimi or sushi, the levels are the

highest in the region. South Korea also scored fairly high, while Australians still lack the recommended amount in their diets. China scored close to the bottom of Asia.

FoRtiFying FooDSDHA fortified foods and beverages can obtain a price premium of 10 – 30 percent, depending on the markets. In the US and European markets, DHA-fortified foods are already the go-to products for shopping parents looking after their families.

In the China market, major players such as COFCO, recently brought to market cooking oil fortified with the nutrient. Mengniu also released children’s milk fortified with the nutrient, and many more of such products are in the pipeline, as the Ministry of Health has given their seal of approval.

In Australia, there are DHA applications in eggs, cheese, yoghurt and even bread. With major

industry players entering the market, there should be constant growth and increasing interest in the segment.

“Like any food or additive, it really pays to consider the source carefully. Safety and efficiency of the product should always play key decisions for any manufacturer – it’s not just a fad but a key element in the development of the body and mind,” says Ms Chen.

In the manufacturing process, the complications involved in the incor-poration of DHA into food and beverage depends on

the source DHA and the scientific team. Matching the colour and smell of the DHA

fortification to the target product is one of the primary challenges.

tHe FutuReThe awareness of the benefits of DHA in Asia is growing quickly. While many mothers-to-be are aware of the benefits to their babies and to children, the increasing number of adults and seniors who are aware of its benefits is also increasing.

Studies continue to validate the effects of DHA on cognitive and memory functions, from infants to seniors. As awareness grows, the opportunities for food and beverage manufacturers to include DHA in their products will also grow rapidly.

VietnamCONNELL BROS. CO. (VIETNAM), LTD. 84-8-3899-0596

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

PhilippinesCONNELL BROS. CO. PILIPINAS, INC. +63 (0) 2 533 9688

IndonesiaPT. CONNELL BERSAUDARA CHEMINDO (62-21) 5794 1900

MalaysiaGULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros. 603-5192 6868

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

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Cognitive Health Foods In The Indian Market

Market Report:

Functional Ingredient Sources Health Benefi ts

Omega-3 - Docosahexaenoicacid (DHA) andEicosapentaenoic acid (EPA)

Fish Oil, Algal Oil, Flax seeds

Brain Development,Cardiovascular Diseases(CVD),Improved Memory

Co Enzyme Q10 (belongs to Quinone Chemical Group)

Naturally and chemicallysynthesised as well

Delays Parkinson’s disease

Phospholipids (Phosphatidylcholine and phosphatidyl serine)

Soy Lecithin Fights Dementia

St. John’s Wort (active components are fl avonoids, phenolic acids, napthodianthrone and phloroglucinols)

Herbs (Hypericum perforatum) Combats depression

Green Tea, Ginko Biloba (active component: fl avonoids and terpenoids)Ginseng (active component: Ginsenosides)

Green tea: made from leaves of Camellia sinensisGinseng: Panax ginseng

Stress busters andenergy boosters

COGNITIVE foods, or Nootropics as they are called, are drugs, supplements, nutraceuticals, and functional foods that are intended to improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration.

The following fi gure illustrates key types of cognitive ingredients, their sources and corresponding health benefi ts.

GLOBAL OVERVIEWThe global cognitive foods market is emerging, and consumers have shown signifi cant interest. The

concept has varying levels of awareness and acceptance in dif-ferent regions around the world.

The category has a low sales base, when compared to other prominent health foods categories such as diabetes and cholesterol management functional foods, and digestive functional foods.

The Asia Pacific market for nutraceutical products exceeds that of North America and Europe. In the Asia Pacifi c region, the major share of nutraceutical sales is contributed by Japan. The cognitive health category comprises foods, beverages or

dietary supplements that help boost mental health and improve mental performance.

The widely used ingredient in this market is Omega 3 fatty acids. Intake of this ingredient is usually through food and beverage products in this region, owing to high consumption of fi sh oils in this part of the world.

Other key segments where cognitive ingredients are used in addition to functional foods and beverages, are infant and clinical nutrition.

The Indian cognitive foods market is still in its infancy. The concept entered the country in 2004, with the launch of ‘Mothers Horlicks’ fortifi ed with Docosahexaenoic acid (DHA).

The total cognitive food market includes malted health beverages, fortifi ed eggs, infant foods, cereal bars and fl avored milk fortifi ed with DHA.

MALTED HEALTH BEVERAGESMalted beverages are traditional health drinks. However, in recent years drastic innovation in terms of ingredient usage and product variants has been noted. Algal DHA is the key cognitive ingredient in such products.

Incidentally, algae is the only approved source of DHA for these products. Heinz, GSKCH, Cadbury are the key market participants. Hindustan Unilever and Dabur are some of the new entrants with their brand Amaze brain foods, and Chyawan Junior. Figure 1: Key types of cognitive ingredients, sources and health benefi ts (India), 2009.

As India is a young market for cognitive foods, it not only paves the way for many new entrants, but also faces certain challenges that can hinder market growth in the long run. By Srividyaranjani Venkatasubramanian, research analyst, Frost & Sullivan

Omega-3 - Docosahexaenoicacid (DHA) andEicosapentaenoic acid (EPA)

Fish Oil, Algal Oil, Flax seeds

Brain Development,Cardiovascular Diseases(CVD),Improved Memory

Phospholipids (Phosphatidylcholine and phosphatidyl serine)

Soy Lecithin Fights Dementia

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Brand Company Year of Launch Key Ingredient

Mother Horlicksw

GlaxoSmithKline Consumer HealthCare

2004 DHA, iron, folate, essential vitamins and minerals, anti-oxidants

Junior Horlicks GlaxoSmithKline Consumer HealthCare

2006 DHA, iron, folate, vitamins

BournvitaLittle Champ

Cadbury India Limited 2009 DHA, 20 scientific nutrients, whey protein

Complan growth Heinz India Pvt Ltd 2004 23 essential nutrients which contains iodine, iron, milk protein, essential fatty acids – that help in brain development

Complan Memory

Heinz India Pvt Ltd 2009 July (Test Launch in Andhra Pradesh and yet to move to region wise launch)

It is fortified with 23 essential nutrients and 5 brain charging nutrients

Figure 2: Key Cognitive Health Beverage Brands, Year of Launch and Ingredient Usage (India), 2009

Out of all these, the brand ‘Junior Horlicks’ is the largest selling cognitive malt beverage with an annual sales figure of INR 1,700 million (US$38.1 million).

The following figure illustrates key companies active in the cognitive malted health beverage market and their respective brands.

The total Indian malted health beverage market was estimated at INR 18 - 20 billion in 2009, out of which a small percentage accounts for the cognitive ingre-dients fortified malted health drink segment. However, this

2, Proteinex Mama, Proteinex Junior, and Pro PL.

Cognitive eggsCognitive eggs are a very new concept in India and have been introduced by Suguna Poultry Farms. Two of their branded egg products namely ‘Suguna Heart’ and ‘Suguna Active’ are Omega 3 (DHA) fortified.

With the company being the only player, the market has a very small base and is valued at INR 20 – 23 million for the year 2009. Despite this, the market has witnessed double digit growth rate annually since the time of launch.

ConClusionCognitive foods market is expected to witness participants from the malted beverages and bakery segment with new product launches. Innovation in ingredient and technology is the new trend.

The product base is also widening with the launch of products like flavoured milk, cereal bars, and snacks, which are fortified with Omega 3 fatty acids. The ageing population that tends to spend more on nutritional products which help in preventing age related adverse effects on brain functions drives the cognitive foods market.

Increasing innovation, con-sumer shift towards healthy foods, technological advancements in improving efficacy, and taste of the product are some of the other growth drivers.

As India is a young market for cognitive foods unlike North America, Asia Pacific and Europe, it paves way for many new entrants. Although the cognitive segment is nascent in India, it also faces certain challenges that can hinder market growth in the long run. These are high product prices, lack of standardisation and deficiency in clinical trial which fails to build consumer trust.

purified cow’s milk whey and casein as a protein source, a blend of vegetable oils as a fat source, lactose as a carbohydrate source, a vitamin-mineral mix, DHA, folic acid, soy protein and other ingredients.

The total infant food market was valued at about INR 15 billion for the year 2009, with an average annual growth rate of 12 percent. The key market players are Wockhardt Nutrition, Nestle, British Biologicals, and Abbott.

Amongst these, the key brands that are fortified with DHA are Kids Pro, NAN 1, NAN

segment is expected to expand in terms of product and value since many key participants are venturing into this.

infant foods & other formulasInfant formulas are given to children above six months for their growth. The key ingredients present in these products are

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Enquiry Number 2660

BEVERAGE

Beer, once brewed on a domestic scale, has now developed into a lucrative global business. By Gunnar Hepp, supply chain director, Carlsberg Malaysia

The art of brewing beer dates as far back as the six millennia BC. From olden days, per verbatim, the blueprint for beer was passed on for generations to come, and until the distilled end result is beer the way we know it.

Today, adaptations have been made to streamline the processes that allow brewing to take place over a shorter span of time in order to meet the demand of consumers of this popular drink. More than 20 years ago, the modus to produce beer was lengthy, using the technique of open fermentation.

Although the process of brewing is mainly complex, it has gotten a lot simpler as the maturation time is now shorter.

Yeast DevelopMentIn the yeast developed by Dr Emil Christian Hansen, it was a pure culture of yeast, filtered and isolated and more commonly known as Saccharomyces Carlsbergenis. This method had

are water, malt, hops and yeast. Yeast is the microorganism

that is responsible for ferment-ation. It is an integral element to the process and largely contributes to the character and taste of the beer.

been shared with the rest of the beer community enabling the production process of several types of beers including lagers.

In Malaysia, all ingredients used to brew beer must not only meet special provisions, they must also follow a certification process to assure the utmost highest quality. Malaysian brewed beer is 100 percent malt produced as no rice ingredients are used. This is done to stay true to traditional values of brewing. The key components of brewing

The ingredient requires oxygen to build strong walls and reproduce. Once it has enough oxygen, any additional oxygen will cause them to stay in a reproductive state rather than begin a fermentative state. It will cause an over production of cells due to the excessive oxygen presence. Saccharomyces Carlsbergensis is commonly used for bottom fermentation in all lager processes.

Alternatively, Saccharomyces Cerevisiae used for the production

brewingartthe of


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of ales and stouts, conducts top fermentation where the yeast rises to the surface of the brewing vessel. Stout is tapped with nitrogen and traditionally made from top-fermenting (these days breweries also use bottom-fermenting) brew along with highly roasted malts. Lager on the other hand, is made via bottom-fermentation and is usually golden in colour.

taste & storaGeThe biggest challenge for flavour stability of the beer is the year-round high temperatures that Malaysia is faced with. Special equipment in the brew house is used to counter this problem, the thermal load of the beer wort. This equipment is built to counter high stress by reducing impact on substances that are responsible for aged flavour.

Other taste reductions include poorly malted or weathered barley, which introduces off flavours, as can old, oxidised hops. Poorly maintained hygienic conditions in breweries can often lead to off-flavour beer due to beer spoilage organisms. Moreover, the invasion of oxygen into beer after the brewer’s yeast is removed is equally damaging.

Large breweries today can be kept rigorously clean and raw materials so carefully processed that the occurrence of flavour problems caused by spoilage organisms is virtually eliminated. The use of stainless steel brewing equipment that can be steam cleaned and chemically sterilised is primarily responsible.

The introduction of mechanical refrigeration saw the real rise of brewing as it allowed brewing to be executed all year round, as lower temperatures facilitated fermentation. People could now take home their beer, store it and consume it at the comfort of their

own homes instead of drinking it solely at breweries.

Shipping beer in refrigerated rail cars allowed the brewer to ship beer to greater distances, extensively increasing marketing volume. As a result of this, breweries began to grow in size and increase in number.

soCial iMpaCtAs the production and availability of beer grew, so did the festivities and the social activities involving

beers by various factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. The classic beer styles all originate from the northern part of central and Western Europe, but today those styles are brewed with skill around the world.

The most mainstream beer styles are: ale, lager, stout and wheat beer. Ale is a brew made widely with top-fermenting yeast and is mainly popular in Britain.

stoutTraditionally, stout is also made from top-fermenting brew along with highly roasted malts. Both ale and stout are tapped with nitrogen hence the creamy foam.

laGerLager on the other hand is made from bottom-fermentation. In Britain, lagers are usually golden in colour, but in continental Europe they can also be darker in colour. In the German-speaking world and The Netherlands, lager is the most common and basic beer of the house.

WHeat BeerWheat beer is made from top-fermentation, which contributes for its distinct fruity taste. It is brewed with a signif icant proportion of wheat and malted barley and appears to be a ‘white beer’. It can be made in two different styles, either the Belgium or German way.

The difference between good beer and great beer essentially boils down a couple of factors that interlink without fail and these would be the ingredients, t h e t e c h n i q u e a n d m o s t importantly, the recipe.


this beverage. The most well known celebration around the world is the Oktoberfest. In Germany, it is an occasion where local breweries specially prepare beer and ales with higher alcohol content for this fiesta.

Oktoberfest beers are called lagers and are known to have 5.5 percent to six percent alcohol by volume, and are called Maerzen.

Traditionally, the process of producing these beers would start in March from which the general name of the lagers derives. This goes to show that different flavours of beer are wanted and demanded for different occasions by patrons of the hops flavoured tipple.

Beer stYleThe term beer style is used to differentiate and categorise


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BEVERAGE

Yeast is one of the four primary ingredients in beer (the other three are malt, hops, and water). Although yeast is an ingredient that the average beer consumer rarely contemplates, it is often considered the most important ingredient by brewers. As a matter of fact, yeast can have a greater influence and effect on the finished beer than any other single ingredient.

Yeast is a member of the fungus family. It is a living single-cell organism and one of the simplest forms of life. As it has cell-splitting capabilities, it is also self-reproducing. It is the one ingredient responsible for carrying out the fermentation process in brewing.

Yeast GenusOf great importance regarding yeast is that beer styles are categorised and classified by the type of yeast used to ferment

BeerStylingYeast:

them. Brew masters choose yeast to ferment their beer according to the style they want to make. Beer yeast is classified into two categories, or species, of the genus Saccharomyces: s cerevisiae and s uvarum.

The former is commonly known as ale yeast and can be divided into many sub-strains. It is considered a top-fermenting

strain, meaning it floats on the top of the beer during active fermentation. The latter is better known as lager yeast, and can also be divided into many sub-strains. Lager yeast is considered a bottom-fermenting strain, meaning it sinks to the bottom of the fermentation vessel during active fermentation.

DrY Yeast Vs LiquiD YeastThere are many inexpensive and easy-to-use dried beer yeasts in the homebrewing market. Simply re-hydrate the dry yeast in warm water before pouring it into the wort (unfermented beer). Unfortunately, for all their ease-of-use, dry yeasts are fairly generic in the beer they produce.

Liquid yeast cultures are considered ‘ready-to-pitch’; no re-hydration is necessary.

the MaGic Of ferMentatiOnFermentation is nature’s way of

Yeast is not just for leavening bread; it is responsible for the magic of fermentation, too. see how one of nature’s smallest living organisms helps create beer. By Marty nachel

Dave

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, Can

ada

Toni

, Den

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there have been many different grains used to brew beer over the millennia. Barley, of course, has won over all the rest for its many positive attributes and contributions when it comes to making good beer. Wheat runs a close second in grain preference, distantly followed by rye. the problem with these grains –at least for those who suffer from gluten intolerance – is that they all contain gluten.

in response to the growing demand for gluten free beers in the commercial market, several breweries around the world are introducing their new products each year. there is even an international gluten free beer festival held each year in england.

Most of these brewers have formulated their products with 100 percent gluten-free ingredients and processes that ensure purity of product. But some filtering processes used by brewing companies render gluten undetectable in ‘low-gluten’ beer, so, unless a beer is totally gluten-free, there is no assurance that it is completely safe for celiacs.

Sorghum & Buckwheatsorghum and buckwheat are the two most common substitutions for glu-tinous grains used to brew beer, but here is a more complete list of grains and starches that may be used by brewers:• Sorghum

• Buckwheat• Rice• Corn• Soybean• Potato• Beans• Tapioca• Quinoa• Millet

here is a list of the prohibited grains and their derivatives that should be avoided by celiac sufferers:• Barley, barleymalt• Malt or malt flavouring• Malt vinegar• Rye• Wheat – including durum, semolina,

kamut and spelt• Triticale (sometimes used in brew-

ing beer)

GLuten-free Beer

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WOLF Verpackungs-maschinen GmbHBettenhäuser Str. 3

D-35423 Lich-BirklarTel.: +49 (0)6404-9182-0

E-Mail: [email protected]

www.wolf-pack.de


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performing magic. Yeast cells consume sugar in liquid form and, in turn, excrete alcohol and carbon dioxide in addition to hundreds of flavour compounds. As part of the growth process, a single cell reproduces by cloning itself; splitting into two separate cells. Multiply this by billions and you have fermentation.

The fermentation cycle, though it is not obvious to the average homebrewer, has three distinct parts:

• RespirationThe yeast absorbs as much oxygen in the wort as possible in order to complete the metabolic processes involved in fermentation.

• Active FermentationThe bulk of the cycle, during which the yeast is consuming and excreting. The yeast cells remain in suspension for maximum contact with the liquid sugars.

• FlocculationWhen the liquefied sugars are depleted, and the yeast cells begin to clump together, fall out of suspension and prepare for a state of dormancy.

YeaST TYPe & FeRMenTaTion TeMPeRaTuReThe temperature at which beer ferments can have a great effect on the finished product. The top-fermenting ale yeast strains can complete their gluttonous feast in as little as three days.

This quick, warm fermentation has a tendency to give the resulting beer a rich and complex aroma and flavour profile. Ales are said to be fruity and estery, often full of buttery or butterscotchy notes.

Bottom-fermenting lager yeast strains can take up to several weeks to completely ferment a brew, and the long

as o r g a n i c a l l y g r o w n ingredients for beer making

are slowly becoming more available and less expensive, more and more breweries are producing their own version of organic beer.

so why brew with organic ingredients? Well, a commitment to sustainable agriculture and the environment are what organic brewing is really all about. But while some brewers are doing it as a genuine commitment to the environment, most are simply following the lead of others in vying for a miniscule corner of the commercial beer market.

the more serious brewers say that organic brewing:• allows For a Better BrewBeer made with organic ingredients tends to be much clearer without even using chemicals or fining agents, which results in a cleaner taste.

On average, organic malts have a lower protein content, which results in reduced haze problems in your finished beer. also, organic malts do not have any chemical residues that may interfere with fermentation.

• can contribute to overall health & wellbeingBy using organic ingredients, you can avoid consuming the chemicals that are used in agriculture and food processing, many of which are known to be toxic.

• contributes to a Better worldOrganic farming reduces erosion, soil nutrient depletion, water shortages and pollution by not using chemicals to fertilise crops or to fight pests and diseases. Organic farming also provides more agricultural jobs per acre than conventional farming.

Determining what’S really organicsimply put, the united states Department of agriculture (uSDa) standards for organic beer are the same as those for organic foods: • ingredients must be grown

without toxic pesticides or synthetic fertilisers in soil free from chemicals for at least three years

• Genetically modified ingre-dients (GMos) are a no-no

Keep in mind this organic certification process is kind of a work in progress. usDa regulations are likely to continue changing and modifying in the future.

in order for a beer to qualify for organic certification, the usDa requires that 95 percent of the ingredients used be organic. in order for a beer to carry the ‘usDa Organic’ label, according to federal law, it must contain 95 percent organic ingredients, with the other five percent being non-organic ingredients on the usDa national List, provided that organic equivalents are not commercially available in sufficient quantity.

OrGanic Beer

cold fermentation results in a very mellow beer, lacking in the fruity, estery character of most ales. These are examples of the profiles to be expected of the

combination of yeast type and fermentation temperature.


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- Singapore Office: Clearpack Singapore Pte. Ltd 134 Joo Seng Road, #04-02, Singapore 368359 Tel: +65-6741 4077 Fax: +65-6741 3286

- Clearpack Global Offices: China, India, Indonesia, Japan, Malaysia, Oman, Philippines, Saudi Arabia, Spain, Thailand, USA, UAE, Vietnam

Website: www.clearpack.comE-mail : [email protected]

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BEER growth rates were much slower during 2008 and 2009 than earlier in the review period as a result of the economic slowdown. In addition, the number of mergers and acquisitions increased during the slowdown, with large players benefi ting from declining stock market valuations to purchase struggling smaller players.

For example, China Resources Enterprise acquired Hupo beer

Enterprise launched Snow Draught beer in March 2009, which retails at around RMB4.50 (US$0.66) per 620 ml bottle.

Beer average unit prices continued to increase during 2009, with manufacturers having little scope for offering price promotions in order to attract consumers due to very low profi t margins.

BEER FOR HEALTHDemand for low-alcohol beer continues to increase in China due to rising consumer health awareness and the growing number of female drinkers in the country. The demand for dark beer and stout remained limited.

SOCIAL POPULARITYSome 68 percent of beer total

GLASS DOMINATIONGlass bottled brands dominate beer sales due to the fact that they are lower priced than canned products. The fact that glass bottles can be recycled several times allows manufacturers to make significant savings with regard to packaging costs and to subsequently offer lower retail unit prices.

However, it should be noted that canned brands are increasing in popularity, especially amongst fashion conscious younger con-sumers. In addition, cans are also increasing in popularity due to the fact that they are shatter proof and consequently safer than glass bottles.

volume sales in China for last year were made off-trade. However, the on-trade volume share continues to gradually increase within beer as the popularity of socialising outside the home increases throughout the country.

Independent small grocers account for the majority of beer sales. However, the distribution volume share of supermarkets/hypermarkets continues to increase due to rising consumer demand for convenience and car ownership.

in China. However, domestic standard lager led growth during 2009, with total volume sales increasing by nine percent as a result of rising demand amongst increasingly fashion conscious and affl uent younger consumers.

Leading manufacturers like China Resources Enterprise and Tsingtao are increasing their focus on marketing, promoting, and developing new standard lager brands in order to increase profi ts.

For example, China Resources

R M

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, Pet

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in Shandong province at the end of 2008, and also announced its intention to acquire three beer producers located in Anhui, Liaoning, and Zhejiang provinces in February 2009.

CRISIS EFFECTThe global financial crisis had a negative impact on beer sales in China, especially during the fourth quarter of 2008, and the fi rst quarter of 2009. In addition, trade sources have also reported that beer growth rates have suffered from a lack of expansion in production capacity among leading payers l ike China Resources Enterprise.

LAGER ON THE RISEEconomy lager accounts for 89 percent of total beer volume sales

Beer In ChinaMarket Report:

The economic slowdown has impacted China’s beer market, especially during the fourth quarter of 2008, and the fi rst quarter of 2009. By Euromonitor International

lager brands in order to increase profi ts.

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Brewing a good beer is not easy, and brewing a specifi c taste requires skill and experience that takes years to acquire. By Derek chan, regional alcohol & tobacco category manager, symrise

BEER:StepA

FutureInto The

liFestyle trenDsIn a recent ‘Asian Lifestyle Trends Study’ conducted on global megatrends and their impact on Asia, four major trends that impacted the beer industry were identified. One was the global export of tastes across geographical boundaries and subsequent assimilation into local cultures.

Another major consumer

trend identifi ed in the study was increasing health-consciousness as consumers question what they eat and drink. Whether it is health or vanity, consumers are looking for foods and beverages that offer lower fats and carbohydrates, anti aging and al l -natural ingredients, no preservatives or monosodium glutamate and less salt but at the same time, there is no compromise on taste. So, what does this mean for the alcoholic beverage industry?

Essentially, it all comes down to consumer perception. In a worldwide study conducted by Vinexpo in 2006, young people perceived wine to be the healthiest alcoholic beverage enjoying upscale association. This perception, coupled with the growing trend of increased health consciousness, may lead to a future where, if cost were no object, the alcoholic beverage of choice for most young people might be a glass of wine.

The above scenario is an extreme extrapolation. In reality, beer will continue to maintain a strong consumer presence because of its close association with the simple pleasures of life.

BEER is one of the oldest and most widely consumed alcoholic beverages, has universal appeal and can be found everywhere from an offi cial function to a high street pub.

Religion and health aside, most adults will taste or try out beer at some point in their lives and in some cultures it is so ingrained in the local lifestyle it is offi cially classifi ed as ‘food’!

BEVERAGEJUNE 2010 ASIA PACIFIC FOOD INDUSTRY

57

In an increasingly fast paced and overloaded world, many consumers take refuge in products perceived to be ‘uncomplicated’ and identified with feelings of nostalgia. In this context, beer has assumed several feel-good factors for the consumer taking time out.

However, the breweries cannot take things for granted and have widened their product portfolios to include products that deliver perceived ‘healthier’ options. Twenty percent of all new beer products launched in 2009 had

Free’. Launched in April 2009, an estimated 1.1 million cases were sold in the first three months, with strong sales continuing until today.

The concept of alcohol free beer is not new, so what explains the success of the new generation of alcohol free beers in today’s market? The answer largely lies in the taste of the latest generation of lowered and alcohol free products.

Tradit ional methods of removing alcohol from beer also removed those components

at least one healthy attribute, most commonly no artificial ingredients, followed by claims of a dietary nature, including low or no calories, carbohydrates, fat or sugar.

Alcohol Free BeerRelated to the health trend, increasing social consciousness on the dangers of drinking while under the influence of alcohol, coupled with tougher stances by authorities across Asia have led to a re-emergence of alcohol free beers and carbonated ‘beer taste’ soft drinks.

Here, Japan leads the way and Kirin even introduced a ‘beer taste’ soft drink that claims to be completely alcohol free, under the product name ‘Kirin

that give beer its unique flavour, hence resulting in the negative consumer perception. Today, breweries have found a way to resolve these issues, given the number of positive comments from satisfied customers.

Bittersweet symphonyWhat then are consumers looking for in terms of taste when it comes to beer? The answer is as varied as the number of different types of Beer available on the market. In fact, liking the taste of beer is almost a paradox. Beer

avoid bitter foodstuffs, the large majority of consumers have begun to associate a moderate bitterness with sophistication. A clear example is bittersweet dark chocolate and milk chocolate, or the slightly elitist view that true coffee connoisseurs drink it black and appreciate the complexity of the bitterness. Even in savoury foods, most expensive delicacies have bitterness to some extent in their flavour profile.

The level of bitterness has to balance with other flavour notes, and has to be the right

In reality, beer will continue to maintain a strong consumer presence because of its close association with the simple pleasures of life.

essentially is bitter, and we are programmed genetically to avoid bitterness.

Hence, beer - or bitterness - is an acquired taste and while children

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totally different compared to the normal beers consumed during the festive seasons.

the Brew For youAll beer is brewed from malted barley, hops, yeast and water, although other ingredients such as wheat, rice and corn are sometimes used.

• MaltingIt is begins with malting, the process of readying barley to be used in brewing. It essentially involves providing conditions for the barley grains to germinate in order for enzymes to form, which breaks down the originally

insoluble starch in the barley grain into soluble malt sugars.

• GerminationThe next step is to halt the germination process, normally using heat is known as kilning, and involves drying the barley grains on metal racks. After this process, the result is finished malt. The differences in the way the barley is malted will affect the flavour, colour and aroma of the beer.

Pale malts are dried at a low temperature and result in beers with a pale golden colour and a slight bread-like flavour like Pilsner beer. On the other end of the scale, caramel and crystal malts are stewed until all their starches are converted into sugars, after which they are kilned until the sugar caramelises.

This longer roasted, sweet, caramel-flavoured malt gives the beer a reddish-amber colour, rich flavours and a fuller body. Similar to the roasting of coffee

beans, kiln the barley longer, and at higher temperatures, and the beer will be darker and ‘roasted’.

• MashingThe malt is then milled and mixed together with water in a large cooking vessel called a mash tun, then gradually heated to about 75 deg C. The malt and heated water mix to form a cereal mash to dissolve the sugars in the grain into the water. The sugar-rich liquid (wort) is then strained through the bottom of the mash in a process known as mashing.

The wort is then boiled, and hops added to provide bitterness, flavour and aroma. The type of

hops used and how long they are boiled determines the style of beer being made during the final fermentation stage.

• FermentationThe cooled wort goes into a fermentation tank, where the brewer selects a type of yeast and adds it into the tank. The yeast (a micro organism) proceeds to consume the sugar in the wort, and converts it to ethyl alcohol and carbon dioxide, converting the wort into beer.

Breweries tend to have their own strains of yeast, as the type of yeast used has a large impact on the character of the beer. The beer is then left to mature, the period of time depending on the type of beer. Beer at this stage tends to be hazy, and if the desired outcome is a clear beer, then an additional step of filtration is necessary. The beverage is then packaged, and if required, pasteurised, ready for consumption.

Brewing a good beer is not easy, and brewing a specific taste requires skill and experience that takes years to acquire.

coping with chAngesThe world is changing and consumers are increasingly demanding with short loyalties. Breweries need to manage the challenges of maintaining cost structures, while also trying to keep abreast of consumer demands and at the same time, building brand and product loyalty among a new generation of consumers. It is not easy, but with the right knowledge and the right partners, no challenge is insurmountable.

type of bitterness, something a consumer can associate in his memory as ‘beer like’ bitterness.

Also, since this preference is acquired, the preferred beer for a young person just starting to experiment with alcoholic beverages might be totally different from the preferred beer of someone who has been appreciating various brews for years. Likewise, the taste and look of a beer meant to appeal to a young woman in Asia might be

Enquiry Number 2594

AUTOMATION & FEATURES ASIA PACIFIC FOOD INDUSTRY JUNE 2010

60

When it comes to seafood storage, Asia is still very much lagging behind the US and European markets in terms of the technologies invested. This is mainly because of the lower cost business models employed in the region where justification on a good Return On Investment (ROI) is difficult.

However, as Asia emerges to become the world’s fastest growing region, steeper demands for more technology based systems and solutions in the supply chain industry for this sector increases.

Cold Store Supply ChainWith the multi-billion dollar business in seafood production in Asia, food safety is an eminent concern. Traditionally in the rising markets here, there is a high spoilage rate from harvested seafood to tabletop. Having a cold store storage facility is the solution to raise the standard for domestic distribution of food to protect people’s heath.

as businesses in asia progesses in the seafood industry, the advancing technology provides better solutions for storage when dealing with rising demands. By Brian Miles, Md, SSi Schaefer, asia pacific & Middle east

StorageSystem

WithForward

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AUTOMATION & FEATURESJUNE 2010 ASIA PACIFIC FOOD INDUSTRY

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the same amount of pallets in a much smaller facility, something especially significant for expensive to build-and-run cold storage warehouses.

Storage & retrieval Judging from the increase in number of warehouses

However, for a start, the investment cost to build and run a cold store can be up to 10 times higher than the cost of running an ambient temperature warehouse. This is because it inherently requires more sophisticated technologies for handling goods.

The common approach is to try and reduce the initial set-up outlay since variables such as higher operating cost are inevitable. This, of course, is not the smartest thing to do. This is especially so, in the long run, as space optimisation and higher productivity achievable by using modern storage system, will pay for themselves, with lower running costs and eventually increase profit margins.

Stock rotation is a fundamental requirement in this case, as the shelf life of seafood is limited. With the high cost of building and running a cold store, it is essential that storage solutions offer maximum volumetric utilisation.

MoBile raCking SySteMTraditionally, while selective racks are a low cost option with full pallet access, it generally trades off with low storage density as it utilises only around 32 percent of the actual storage area in the warehouse.

For double-deep racks and drive-in racks, the storage density is about 43 percent and up to 50 – 60 percent respectively. However, pallet storage flexibility and case picking opportunities are reduced in these cases.

Therefore, instead of the conventional storage systems, an electrical mobile racking system that provides operatives with up to 75 – 80 percent storage capacity, alongside with 100 percent selectivity, while allowing any pallet to be removed or cartons to be case picked on demand, would be the wiser choice.

Previously believed to be far too expensive by the trade, mobile bases can double the storage capacity of the cold store, yet still provide all the facilities of selective racking.

For a 3PL in the seafood industry, that translates directly to more revenue, since more customer goods can be stored in the same facility. And for a manufacturer of seafood products, it means being able to store E

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built on very narrow aisle automated storage and retrieval system (AS/RS) recently; it signifies that the usage of more sophisticated systems in the region are on the rise.

This is because many companies recognised that cold stores are far more difficult to operate manually. This is especially when the temperature generally hovers around -25 degrees C for frozen food, and therefore justification on the ROI for the usage of automated systems is easier.

AS/RS is a high-density storage facility that is fully automated and transfer pallets via automated in-feed conveyor systems and transfer carriages to pallet racking serviced by storage and retrieval machines. It therefore reduces the need for labour and energy, while providing a high level of accuracy. A lower cost alternative is to use aisle changing AS/RS system with picking tunnels, and at present, there are two of such systems operating in South East Asia.

Control With radio FrequenCyI n t h e c u r re n t m a r k e t ,

The cost of the racking for a radio frequency-controlled satellite system is similar to a traditional drive-in system. Compatible for usage with all conventional forklift trucks, there is no additional costs needed to replace the existing equipment.

The cost of the satellite is also covered by the increase in efficiency of the forklift truck, as it can now handle a far higher number of pallet cycles per hour. As such, using the system proves to be a much faster and cost effective alternative over the conventional storage systems.

where fast and accurate stock replenishment using storage solutions are in demand, another high-density storage system that is generating interest in the region is the radio frequency-controlled satellite system.

Unlike the conventional way of storage using drive in racking, where goods are moved manually into the storage lanes, the radio frequency- controlled satellite that is suitable for usage in a deep freeze area travels down the lane automatically to load and retrieve goods pallet, when placed into the racking systems.

With this system, goods pallets can be placed concurrently into two or more storage lanes. This translates to a more efficient system for collection and retrieval of goods, which is especially crucial for the time sensitive seafood industry as it operates continuously in a loop cycle.

The radio frequency controlled satellite is suitable for usage in a deep freeze area.

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MICROWAVE and radio frequency (RF) treatment is widely used in the food processing industry and meets the requirements of industrial companies with demand for flexibility, continu-ous operation, quality products, compl iance wi th hyg iene rules, smaller footprint and increased safety.

the heat is

Microwave & Radio Frequency:

Microwave and radio frequency treatment is used to meet current industry demands. By Jean-Paul Bernard, MD, sairem

These technologies are used for many applications such as:• Tempering/thawing• Pre-cooking, cooking• Heating• Drying, dehydration• Pasteurisation/sterilisation• Disinfestations

The main frequencies used for industry are 915 MHz and 2450 MHz for microwave, and a radio frequency of 13.56 MHz and 27.12 MHz.

The design of microwave and radio frequency equipment is different:

• MicrowavesThe products are loaded in a large microwave cavity; they are

placed on a turntable, in a batch system or on a conveyor belt, in a tunnel. Microwave power is directed above and below the products to obtain the best microwave homogeneity, and high heating uniformity.

• Radio Frequency (RF)The applicator is composed

of two condenser plates (one plate connected to earth and one connected to radio frequency). RF energy is transmitted perpendicular to the plates. The product is placed on the lower plate, in a batch system or on a conveyor belt, in a tunnel.

teMPeRing & thaWingMicrowaves are mainly used for meat. They are suitable for tempering of meat products within a few minutes from –20 deg C to -4/-3 deg C. The fi nal products are cold enough to be prepared according to the industrial needs, such as dicing, grinding, cutting, and fl aking.

The best suitable frequency is 915 MHz (896 MHz for Great

Britain or 922 MHz for Australia), because the wave penetration makes a better homogeneity of treatment possible than at 2,450 MHz. At 2,450 MHz, problems like temperature heterogeneity and hot spots will appear.

For fi nal temperatures around -2/-1 deg C, the 915 MHz frequency is no longer adequate. Radio

frequency, however, efficiently tempers blocks from –20 deg C to -2/-1 deg C.

It is suitable for seafood products, f ish, fruits and vegetables.

After RF treatment, the blocks can be easily separated in fi lets or pieces, and then the pieces can be shaped, churned or put into brine. Thawing can also be done in water.

Advantages of the technology are considerable: • Reduced thawing time (a few

minutes instead of 24 to 36 hrs in a ventilated room)

• Low energy consumption with savings that are often 50 percent higher than conventional technologies


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1. RF tunnel for standard fish blocks (7.5 kg) tempering from –20 deg C to –2 deg C. After tempering the blocks are shaped.

2. Tempering standard fish blocks from –20 deg C to around –2 deg C in five minutes.

3. Reheating of confectionary blocks for manufacturing of sweets.

4: Reheating of broken cereal bars. These bars are broken during cutting or packing, and are recycled in the mixer with a new product.

• Three to 10 percent material saving with reduced drip losses

• Improved hygiene and product quality by limiting bacterial growth

• Increased productivity due to continuous flow treatment

• Rat iona l i sed inventor y management and smal l footprint

results in more than 50 percent reduced processing time, while preserving the organoleptic qualities of products.

In addition, the microwave treatment is a solution for non-ionising the microorganisms contained in the food products. This method is clean and e f f i c i e n t , w h a t e v e r t h e composition of products and

the content of water, protein or fat.

DisinfestationsThe destruction of larvae and other insect colonies without toxic chemical products is the main concern of producers and suppliers of several dry products such as flour, cereals, lentils, beans, mushrooms, cocoa beans, and nuts.

The treatment by microwave or radio frequency, applied in continuous flow or batch mode, could offer an economic and efficient solution for infestation control without adversely affecting the product.

The treatment is clean and it reduces or eliminates the use of expensive and controversial chemical treatments, or the use of harmful gases like methyl bromide.

Re-heatingThis method enables the heating of the product from inside at a high rate, which leads to shorter treatment time. The examples are shown in figures 6 and 7, with regards to confectionary blocks and cereal bars.

Cooking & PasteuRisationThe cooking & pasteurization of pre-packed (plastic bags or trays) food represents a revolution for the food industry. According to specialised institutions, this technology provides significant prospects for development, as it allows simultaneous cooking and pasteurisation of food in a short time.

T h e r e a r e i m p o r t a n t advantages for this, such as: • Treatment time of three to four

times faster than conventional treatment processes

• Increased expiry dates for the treated products

steRilisationMicrowave assisted sterilisation



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TRACKTIMEIN

Insights:

TRACKTIME

Stern-Wywiol marks its 30th anniversary with the unveiling of its future plans. By Tjut Rostina

having come a long way since it started years ago as a one man business operation, the company has transformed into an independent, owner managed group of companies, with operations around the world. On the occasion of their 30th anniversary, Asia Pacifi c Food Industry sits down with the group’s founder, Volkmar Wywiol, and his heir apparent, Torston Wywiol, a co-director of the group.

Head-quartered in Hamburg, Germany, the group develops and produces functional ingredients that fall into five categories: baking, stabilising, texturising, emulsifying, and fortification. As far as products are concerned, the company is focused on enzymes, hydrocolloids, emulsifi ers, lecithins, proteins, vitamins and chocolate.

Volkmar WywiolGroup FounderStern-Wywiol


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The group has also established a compounding plant for food ingredients, premixes and food supplements, in Wittenburg. The factory has a total capacity of 40,000 tonnes of compounds, and about 5,000 tonnes of this can be blended to pharmaceutical standards. There are also several lines for filling small quantities, the group has invested over E25 million (US$31.2 million).

What makes the company stand out from its competitors?

One of our key features is undoubtedly, our comprehensive

applications technology. At our technology centre in Ahrensburg, Germany, we have set up various laboratories and technical trials departments on a total area of 2,000 sq m. This includes a trial bakery, a laboratory for dairy products and ice cream, a laboratory for delicatessen foods and meat, a lipids and emulsion laboratory with spraying plant, as well as an enzyme and vitamin laboratory. Each of these is staffed with food technologists from the relevant industry.

What does the company do for its research and development?

One in seven of our 410 employees in Germany is engaged in applications

research, product development or quality assurance. Our R&D budget is around three percent of the turnover, and it increases continuously as our foreign affiliates develop. Our research & development work is not restricted to Germany now; we are stepping up our applications research through regional food laboratories in Russia, Mexico, China and India, and in the feed sector we have activities in Malaysia and India.

What is the market outlook and expansion plans for the company?

We achieve more than 75 percent of our turnover through exports to

over 100 countries. We try to strengthen our presence in the area, and closeness to our customers, by establishing branches abroad.

We currently have ten affiliates abroad, and we intend to increase the number to 20 in the next seven to ten years. The food ingredients industry has a total volume of about 30 billion dollars worldwide, and the market is growing by an average of 2.5 percent a year as the industrial production of food becomes more widespread.

What are the current challenges facing the company noW?

The management and development of the foreign subsidiaries takes

We achieve more than 75 percent of our turnover through exports to over 100 countries. We try to strengthen our presence in the area, and closeness to our customers, by establishing branches abroad.

TorsTon WyWiolCo-direCTor


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tW

tW



up a lot of time and manpower. In all the branches, most of which are run by local managers, we try to employ young German staff who are familiar with our philosophy and – hopefully – pass it on.

As a dynamically growing enterprise, we have the task of maintaining the corporate philosophy of ‘scope and freedom’ and developing it further. Outstanding perform-ance can only be achieved in a peaceful, family-like environment. You have to achieve a balance between role models, motivation, information, atmosphere and enthusiasm. Innovation in all the fields of an active enterprise is a continuous challenge.

What is the company’s forecast for 2010?

The high prices for raw materials had a negative effect on our results

for 2008, but in 2009 we were able to pick up again in various different areas. The added turnover for all the companies increased from E326 to E346 million. And we are expecting satisfactory results in 2010 too.

What do you hope to see the com-pany achieve five years from noW?

We hope to achieve a turnover of half a billion in five years time.

mr volkmar WyWiol, Was the suc-cession of the company organised?

Yes, my son, Torsten will take over the company. He has been

in the enterprise for ten years, and is the managing partner of Herza-Schokolade in Norderstedt.

He is also one of the managing partners of the Stern-Wywiol Gruppe holding company. We have defined our spheres of responsibility and complement each other with our different abilities. That is an ideal basis for managing the group of companies successfully in the future.tW

tW


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EXHIBITION REVIEWEXHIBITION & EVENTS

AsiA is becoming increasingly important, due to increased income, and in turn the consumption of meat. There is a demand for more processed food in Asian cities, and a need to supply safe and high quality meat, which impact areas such as packaging and logistics.

Upcoming TrendsWith regards to ingredients, companies are looking to create traditional flavours of Asian dishes, and are also exploring opportunities for additives enhance health, like vitamins and low sodium solutions.

Another area of interest is the emerging trend for automation

messe Frankfurt shares more on the latest trends for the Asian market at an exclusive interview with Asia pacific Food industry. By Tjut rostina

and software management in the meat industry. According to Iris Jeglitza-Moshage, Messe Frankfurt’s director for technical fairs, the key players in the market have machines with higher degrees of automation or improved automation systems for existing companies, other than a handful of new entrants. Dr Michael Sturm, director for marketing communications, sa id that the organiser ’s partner, VDMA, an association for machinery manufacturers in Germany, had shared with them that the automation degree is currently between 10 to 20 percent in the meat sector.

Energy efficiency in production

processes, waste reduction and increase in shelf life are just some of the other trends that are apparent at this year’s IFFA.

inTernATionAl presenceIFFA, which is organised once every three years by Messe Frankfurt, serves as an international platform for the meat industry.

“These days, it is especially important to have an international platform. Industries around the world went through tough times, as we all know. The years 2010 and 2011 would still be challenging for the industry. In a crisis like this, when the going gets tough, exhibitors and visitors are focusing on the most efficient platform,” commented Detlaf Braun, member of the management board.

One criteria of quality is the level of international participation. Most of the industries are made up of small and medium sized companies, and these companies make up about 90 percent. “For them, it is very important that they meet new clients, and mainly international ones. With our structure, which we have established, we have the opportunity and possibility to deliver the highest international level of any of these shows in the industry,” added Mr Braun.

Although times are tough, the company has not reduced their investments in the show. The team’s preparation for the show stretches for the whole three years between the each installation of the shows. Efforts are spent on promoting the event at smaller shows worldwide, networking, and getting into contact with associations as well as the media. ______________________ Enquiry No: 0480

AsiAEyE

on

(L - R) Detlaf Braun, member of the management board, Dr Michael Sturm, director for marketing communications, and Iris Jeglitza-Moshage, director for technical fairs.


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EXHIBITION & EVENTS

YoshiAki lizUkAcompAnY secreTArY/eUropeAn sAles mAnAger

Food manufacturers’ keen effort in keeping up the quality of their brands has kept the market demand for food safety equipment on the rise.

According to Yoshiaki lizuka, Anritsu’s company secretary and european sales manager, in a bid to keep up with food safety regulations, the need for x-ray inspection systems has increased, as customers seek to not only detect metal, but also other foreign objects such as stone and glass.

in terms of future development plans, mr lizuka shares that india is a developing country, and that there is a possibility of setting up an office in the country within the next two to three years.____________________________________________ Enquiry No: 0481

hArold demoenmAnAging direcTor

in view of an increase in the near future, the use of automated equipment would help to meet the level of increase.

harold demoen, the managing director of cretel, said: “There will be more

industrial equipment needed, instead of manual handling, because labour costs more. As such, manufacturers would go for fully automated equipment.”

An example is the dismembering and skinning process, where manual handling would raise the temperature of the product, and decrease its quality. in response to this demand, the company has developed fully automatic skinners for the industry, which includes plc programming.

The company currently has business interactions in countries like Vietnam and china, and are increasing their works with Thailand. They will also be introducing more products to malaysia and indonesia. ____________________________________________ Enquiry No: 0482

TerrY mccorrisTondirecTor oF BUsiness deVelopmenT

companies are under tremendous pressure to keep their costs down and running the plant efficiently. For this, csB system is helping to overcome

the pressure by providing technology and integration, to maximise profits in the food industries.

The company does this through the integration of shop floor equipment, so as to speed up processes and improve quality.

“By integrating, there will most definitely be improve-ments in yield of about two to five percent, and labour efficiency can go upwards by 15 percent,” said Terry mccorriston, csB’s director for business development.

he added that the company would continue to integrate more equipment, and provide improved tools for production scheduling. ____________________________________________ Enquiry No: 0483

exhibitors at iFFA tell us what they think are the trends to look out for in the meat industry.chew on This!Meat trends:

pieT rommelAeremAnAging direcTor

more consumers are looking for pre-packed solutions, which means that meat and chicken need to have a precise portion and weight, before packaging and sold in supermarkets.

weighing, grading and portioning machines play directly into this trend, and can deliver a product with fixed weight. “we are expanding the features of our existing machines. like, instead of just cutting for fresh products, we are also looking at cutting and portioning for frozen products,” said piet rommelaere, marelec’s md.

The company has an agent in Vietnam, which currently cover its business for Asia pacific. he adds that the company is looking to expand its business within Asia pacific in about year’s time.____________________________________________ Enquiry No: 0484

Anritsu industriAl solutions EuropE:

sAFeTY FirsT

MArElEc:

The righT cUT

csB systEM:

inTegrATion To sAVe cosTs

crEtEl:

AUTomATion For The FUTUre


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iris henrich, pUBlic relATionshArTmUT dengel, mAnAger

Treif has swooped in to make sure that they are in line with

the demand for automation and industrial solutions, as well as machines for small businesses.

“we see two different trends, one for more automation, complete solutions. The other trend, which is more german specifi c, are small companies, who are interested in small machines,” according to iris henrich, the company’s public relations personnel.

An example is the company’s ‘divider orbital’, for small companies who need a slicer that is effi cient and fl exible, so as to allow them to slice a wide range of products without changing the equipment.

The company currently exports its machines to countries in Asia pacific, like Japan, korea, Taiwan, philippines, singapore and Australia.____________________________________________ Enquiry No: 0487

edwin BonTenBAlinnoVATion direcTor Food

sodium reduction is one of the trends that are geared towards healthier products. To meet this demand, purac has developed a product that would enhance the salty taste, so that even if

the salt level is reduced, the ingredient can compensate for its salty fl avour and preservation.

edwin Botenbal, purac’s innovation director for food, shared that the company is looking towards developing products that have a specifi c fl avour aspect, and for more natural preservatives.

The company has already launched some of these products in the north American and european markets. For the Asian market, the company is looking at natural preservatives, however, it is noted that the need for inexpensive preservation is much more, as compared to the need for natural preservation.

“we will look for markets that have the highest need for natural preservation, and we will develop some products for the Asian market. however, i do not expect them to be in the market for the next three years,” mr Botenbal added.____________________________________________ Enquiry No: 0486

trEiF:

smAll compAnies,Big demAnds

purAc:

sodiUm redUcTion

iFFA, which was held from may 8 – 13 in Frankfurt this year, saw a large increase in the number of international visitors, with 58,000 decision makers at the trade fair for the meat-processing sector.

The trade visitors came from 130 countries to see the range of products and services offered by 949 companies this year. The pro-portion of trade visitors from outside germany rose signifi cantly compared to the last event three years ago, from 47 to 59 percent.

The drop in attendance compared to 61,328 visitors in 2007, is due to a decline in the number of german visitors, the result of a process of concentration that has been taking

place in both the butchers’ trade and the industry over the last three years.

The role of the event as the meeting place for the international meat-processing sector is also reflected by the top ten visitor nations, which were, apart from germany, russia, italy, spain, poland, The netherlands, Austr ia , switzerland, the Us, Belgium and Australia.

important subjects at this year’s event were increased automation, safety, traceability and hygiene. The fi elds of additives, spices, aromas and packaging are growing in signifi cance for meat and sausage production in the wake of increasing consumer

expectations with regard to healthy food and convenience products.

There was a noticeable increase in interest in automatic machinery and handling equipment. Almost a fifth of visitors said this was one of their main reasons for attending the fair.

The next iFFA will be held in Frankfurt am main from may 4 – 9, 2013.___________________ Enquiry No: 0488

reView: iFFA 2010


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27 - 30 OCT 2010Venue : Jakarta International Expo - KemayoranVenue : Jakarta International Expo - KemayoranVenue : Jakarta International Expo - Kemayoran

Don’t miss The Leading Processing & Packaging and Food & Beverage Exhibition in Indonesia !!

The 11th International Food, Pharma, Cosmetic Processing & Packaging Exhibition

FEATURING :The Technology, Machinery, Materials System and Supplies for

• Food & Beverage Processing & Packaging • Pharmaceutical Processing & Packaging • Plastic

• Refrigeration • Automation • Material Handling • Quality Control and Testing system

• Bottling • Canning

Exhibition Organizer KRISTA EXHIBITIONSJl. Blandongan No.28d/g . Jakarta 11220. IndonesiaPhone +62 21 6345861, 6345862, 6334581, 6345002 Fax +62 6340140, 6342113Email : [email protected] Website : www.kristamedia.com

InterI N D O N E S I A

The 10th International Exhibition on Food & Beverage Products, Technology, Ingredients, Additives, Raw

Materials, Services, Equipment, Supplies

FEATURING :Bakery & Confectionery, Machinery, Equipments, Supplies, Ingredients.

Wine & Spirits, Equipments, Supplies, Storage, Services & Related Technology for Hotel, Catering, Restaurant, Cafe, Supermarket.

Food Additives, Food Chemicals, Food Ingredients, Food Materials.Herbal & Health Food and Food Supplments.

Franchising & Licensing.

SUPPORTED BY :

27 - 30 OCT 2010Venue : Jakarta International Expo - Kemayoran

Don’t miss The Leading Processing & Packaging and Food & Beverage Exhibition in Indonesia !!

The 11th International Food, Pharma, Cosmetic Processing & Packaging Exhibition

FEATURING :The Technology, Machinery, Materials System and Supplies for

• Food & Beverage Processing & Packaging • Pharmaceutical Processing & Packaging • Plastic

• Refrigeration • Automation • Material Handling • Quality Control and Testing system

• Bottling • Canning

Exhibition Organizer KRISTA EXHIBITIONSJl. Blandongan No.28d/g . Jakarta 11220. IndonesiaPhone +62 21 6345861, 6345862, 6334581, 6345002 Fax +62 6340140, 6342113Email : [email protected] Website : www.kristamedia.com

InterI N D O N E S I A

Exhibition Organizer KRISTA EXHIBITIONSJl. Blandongan No.28d/g . Jakarta 11220. Indonesia

The 10th International Exhibition on Food & Beverage Products, Technology, Ingredients, Additives, Raw

Materials, Services, Equipment, Supplies

FEATURING :Bakery & Confectionery, Machinery, Equipments, Supplies, Ingredients.

Wine & Spirits, Equipments, Supplies, Storage, Services & Related Technology for Hotel, Catering, Restaurant, Cafe, Supermarket.

Food Additives, Food Chemicals, Food Ingredients, Food Materials.Herbal & Health Food and Food Supplments.

Franchising & Licensing.

SUPPORTED BY :

Enquiry Number 2658

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2010Food & Hotel AsiaReview


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Food & Hotel Asia 2010, held from April 20 – 23, at the Singapore Expo, was the largest installation of the show to date, with an increase in size.

The show attracted 52,000 attendees, of which 42 percent were from overseas, compared with 37 percent at the event in 2008. The show occupied more than 82,000 sq m compared with 72,000 sq m in 2008.

The number of group pavilions increased from 33 to 46 this year. New group pavilions include those from Argentina, China, Philippines, Poland, South Africa and Venezuela.

Organised by Singapore Exhibition Services (SES), this was the 17th edition of the biennial show, which started in 1978 out of a basement car park at Hyatt Hotel.

Christian Huber, MD of Boncafe International said: “We’ve been supporting this event ever since it started, because we really value the trade visitors that come here to look at all the different industries. We found this a very good platform to showcase our brands, and what we’re promising to our customers in terms of services and equipment.”

Despite the feared effects of the Icelandic volcanic ash

tors from Singapore or the region stepped in to man the booths.

South Korea’s Song Mi Jeong, deputy manager, Korea Agro-Trade Centre, which was the organiser of one of South Korea’s pavilions, said: “Many of the exhibitors were very surprised that there were so many buyers! Maybe

because Korea has become very popular as a destination, more people are beginning to enjoy Korean food and products. Some of our exhibitors have already got buyers and distributors.”

Wine & SpiritS ASiA 2010 Wine & Sprits Asia 2010,

situation and the problem of getting flights out of Europe, all the 2,545 exhibitor booths were operating.

In the small number of cases where exhibitors were unable to fly out here for the show, staff from high commissions and distribu-

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EXHIBITION & EVENTSJUNE 2010 ASIA PACIFIC FOOD INDUSTRY

75

co-located with FHA 2010, also gained plenty of good comments from the exhibitors, with many finding willing buyers and potential distributors.

Phil Readman, sales and commerce wine manager for Yabby Lake Wines, Australia, said they received 35 - 40 groups

per day, which included buyers from distribution companies in the region, and also hotel chains and airlines. Although a large proportion of the customers were price-conscious, there were still those keen in premium end wines, and they found this a step forward.

Similarly, Deejay Distilleries from India have found a distri-butor for Malaysia and Singapore for its whisky, brandy and rum.

“Exhibitors from the UK Pavilion secured a good number of promising leads from meeting high quality buyers from Southeast Asia, India and Australia,” said Valsa Panicker, senior trade & investment attache, British High Commission. “The companies will be following up on these.”

KnoWledge ShAring plAtformThis year the S ingapore International Halal Forum (SHIFT2010) focused on the topic ‘Changing Consumer and Industry Trends in Muslim-Minority Countries’. Ms Dewi Hartaty Suratty, head of the Halal Certification Strategic Unit of Majlis Ugama Islam Singapura (MUIS), also known as the Islamic Religious Council of Singapore, explained how this platform will help food manufacturers grow beyond their established markets.

Other industry conferences held alongside FHA 2010 included ‘Asian Club Managers’ Conference 2010’, ‘Food Safety Forum’, and

the ‘Hospitality Operations & Design Conference’.

CulinAry diSplAyThe FHA Culinary Challenge (FCC) saw almost 500 chefs from 22 countries and regions participating in the ‘FCC National Team Challenge’, ‘Gourmet Team Challenge’, ‘Dream Team Challenge’ and ‘ Individual Challenge’.

The FCC National Team Challenge, which is held every four years, featured culinary teams from Australia, The Czech Republic, Germany, Hong Kong, Malaysia, New Zealand, Singapore and Switzerland. The Singapore national team emerged as the winner of the Lion Trophy.

Other food and beverage related competit ions held included the ‘FHA 2010 Culinary Cha l lenge ’ , ‘As ia Bar i s ta Championship 2010’, ‘Asian Pastry Cup’, and the ‘Asian Hotel & Restaurant Association Cocktail Competition 2010’.

Singapore ExpoSingaporeApril 20 - 23, 2010_____________________ Enquiry No: 0489

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THE 11th Malaysia International Food and Beverage Trade Fair (MIFB) 2010 will be held from July 22 – 24, 2010 at the Putra World Trade Centre, Kuala Lumpur, Malaysia.

This trade fair will bring together over 600 booths of thelatest food and beverage pro-ducts, and services from over 20 countries. Aside from sourcing for the latest food trends, visitors will also have the opportunity to share and exchange their knowledge and expertise.

This year, the event highlights the entire spectrum of the Malaysian indigenous food and

Malaysia International Food & Beverage Trade Fair

Preview:

beverage products and services and at the same time facilitates foreign producers to merge into the domestic, regional and world’s food marketplace.

The event will also feature the sixth ‘Malaysia’s International Agro-Bio Business Conference 2010’. This installation will include speakers from Australia, Taiwan, KNARDA and Malaysia to brief in detail on topics, such as ‘Innovation in Products and Process for Food Processing Industry’, ‘New Innovation in Agriculture – Taiwan’s Perspective’, ‘Mutton or Chevon?’, and ‘Wetland Padi Production Technology for Dry Climate – The Case of Kano State Nigeria’.

In 2008 and 2009, exhibitors from 25 countries were recorded, where there were 285 exhibitors in total. For 2009, the numbers

increased to 329 exhibitors from 29 countries, and the event gained a total of 16,823 trade visitors from 55 countries. This envelops continents such as America & Europe, Oceania, Africa, Middle East and Asia.

Malaysia’s top trading partners are the US, Japan, China, Singapore and Thailand. Major food imports include dairy products, sugar & sugar confectionery, cereals, processed fruits & vegetables, marine products, meat & live animals, tea & milk, spices and honey. The major food exports are cocoa & cocoa preparations, margarine & shortening, flour preparation, processed seafood, pepper and tropical fruits.

Putra World Trade CentreKuala Lumpur, MalaysiaJuly 22 – 24, 2010_____________________ Enquiry No: 0491

PROPAK China 2010, the country’s processing and packaging tech-nology trade show will be the focus for consumer goods andinternational product manufac-turers, when the show returns to Shanghai, China, for its 16th edition from July 14-16, 2010, at the Shanghai New International Expo Centre.

According to the organiser, China International Exhibitions, a total of 31,625 sq m of space has been reserved for the show this year, representing a 10 percent increase in size compared to last year.

ProPak ChinaPreview:

China is already the world’s second largest packaging market next to US, and is expected to generate sales of RMB1.2 trillion (US$175.7 million) by the end of 2010. Sustainable packaging will grow to 32 percent of the total packaging market in the country by 2014, up from just 21 percent in 2009.

Industry seminars by the Shanghai Food and Drugs Admin is t ra t ion ; Shangha i Beverage Industry Association; China Food Industry Association; Brewing Industry Committee and Food Logistics Committee

at this year’s event will cover government regulations and market trends.

The event will also feature national and regional pavilions with a range of the latest tech-nology innovations, returning from Germany, Korea, Taiwan Region, UK and US. New this year are pavilions from Italy and Japan.

Shanghai New International Expo CentreShanghai, ChinaJuly 14 – 16, 2010_____________________ Enquiry No: 0490


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China is already the world’s second largest packaging market


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GRAB YOUR COPY OF OUR MEAT & POULTRY EDITION AND INGREDIENTS SUPPLEMENT AT MAJOR TRADE SHOWS.

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The Ingredients supplement, debuting later this year will talk about:• Colouring & Flavouring• Emulsifi ers & Stabilisers• Functional Ingredients• Starch & Enzymes

SPECIAL SUPPLEMENTSTake Off In

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Established since 1985 | www.apfoodonline.com

Visit www.apfoodonline.com for the latest news and information!

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Shelf-Life ExtensionPlant Management

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June31 – 3: 7th InternatIonal Food & technology exhIbItIon

Karachi Expo CenterKarachi, PakistanPegasus Consultancy E-mail: [email protected]: www.pegasus.com.pk

❑ To Exhibit ❑ To Visit ❑ General Enquiry

2 – 4: FI asIa chIna 2010Shanghai New International Expo CentreShanghai, ChinaUBM AsiaE-mail: [email protected]: www.fia-china.com


12 – 14: VIetFIsh 2010Saigon Exhibition & Convention CenterHo Chi Minh, VietnamVietnam Association Of Seafood Exporters & Producers (VASEP)Web:www.vietfish.com.vn


16 – 17: 2010 aIP natIonal conFerenceMelbourne Cricket GroundMelbourne, AustraliaAustralian Institute of PackagingE-mail: [email protected]: www.aipack.com.au


16 – 19: ProPak asIa 2010BITECBangkok, ThailandBangkok Exhibition Services E-mail: [email protected] Web: www.besallworld.com/ppka/2010/


23 – 26: Foodtec & Pharmatech taIPeI 2010

Nangang Exhibition HallTaipei, TaiwanTaiwan External Trade Development CouncilE-mail: [email protected]: www.foodtech.com.tw


30 – 4 July: thaIFex World oF Food asIa 2010

Impact, Muang Thong ThaniBangkok, ThailandKoelnmesseE-mail: [email protected]: www.worldoffoodasia.com


July8 –10: Indo lIVestock exPo & Forum

Jakarta Convention CentreJakarta, IndonesiaPT Napindo Media Ashatama

UBM InternationalE-mail: [email protected] Web: fiindia.ingredientsnetwork.com


27 – 30: InterFood/allPack IndonesIa

Jakarta International Expo, KemayoranJakarta, IndonesiaKrista MediaE-mail: [email protected]: www.interfood-indonesia.com


November16 – 19: seoul Pack 2010

Kintex Seoul, South KoreaKorea Packaging Machinery AssociationE-mail: [email protected]: www.seoulpack.org


22 – 25: emballage 2010 – World PackagIng exhIbItIon

Paris Nord Villepinte Exhibition CentreParis, FranceComexposiumE-mail: [email protected]: en.emballageweb.com


December1 – 4: ProPak IndonesIa

Jakarta International Expo, KemayoranJakarta, IndonesiaPamerindo IndonesiaWeb: www.propakindonesia.com


E-mail: [email protected]: www.indolivestock.com


14 – 16: Food-Pack malaysIa 2010Putra World Trade CentreKuala Lumpur, MalaysiaES Event Management E-mail: [email protected]: www.esevent.com.my


14 – 16: ProPak chIna 2010SNIECShanghai, ChinaChina International ExhibitionsE-mail: [email protected]: www.propakchina.com


22 – 24: malaysIa InternatIonal Food & beVerage trade FaIr

Putra World Trade CentreKuala Lumpur, MalaysiaExpomal InternationalE-mail: [email protected]: www.mifb.com.my


August12 – 16: hktdc Food exPo 2010

Hong Kong Convention And Exhibition CentreHong Kong, SAR ChinaHong Kong Trade Development CouncilWeb: http://hkfoodexpo.hktdc.com/


September8 – 10: asIa FruIt logIstIca

Hong Kong Convention And Exhibition CentreHong Kong, SAR ChinaGlobal Produce EventsWeb: www.asiafruitlogistica.com


29 – 1 oct: Food IngredIents asIa 2010

Jakarta, IndonesiaUBM InternationalE-mail: [email protected]: fiasia.ingredientsnetwork.com


October23 – 24: Food IngredIents IndIa 2010

Bombay Exhibition CentreMumbai, India

calendar of events 2010

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 #04-04 EPL Building Singapore 169206Tel: 65 6379 2888Fax: 65 6379 2805E-mail: [email protected]

NOTE

Product CatalogueE

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ENTER PRODUCT ENQUIRY NUMBERS HEREFOR FAST INFORMATION!

To: The Circulation Executive, Circulation Department,

From: Your Name: (Surname) _________________________________ (Given Names) _____________________________

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________________________________________________________________________

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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

❑ 28 Packaging Engineering❑ 29 Process Engineering❑ 06 Consultancy/R&D❑ 14 Marketintg/Sales

❑ 32 Purchasing/Procurement/Sourcing❑ 36 Maintenance Engineering❑ 36 Academic

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)___________________________________________

MAIN COMPANY'S ACTIVITY

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

❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & Applications

❑ 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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June ’10

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APFI June 2010

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