APFI June 2012

As You GoCLEAN

Next InGlobal Packaging

Fill UpBy Weight

FREEWrinkle-

Diet

JUNE 2012Established since 1985 | www.apfoodonline.com

Offi cial publication for ProPak Asia, June 13 - 16, 2012 – Visit us at Booth A31

The Complete Package:

ERPSystem

Your

>> p60

Imagine giving food a great taste and a long shelf life.

Sounding out the unmet needs of tomorrow’s nutrition is essential for a successful business. We want to discover and meet these needs—open minded, with deep insight and in a constant, fruitful dialog with you.

We are looking forward to your feedback at www.newtrition.basf.com

201536_BASF_205x275_AsiaPacificFoodIndustry_No6-2012.indd 1 08.05.12 16:24

Enquiry Number 3098

AA

-0651

[email protected]+61 (0)7 3879 4180

See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems

©2012 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.

USAUK

SOUTH AFRICACHILE

+1 610 814 2400 +44 (0)1227 374710+27 (0)41 453 1871+56 2 415 1286

BLOCK-BUSTER™ HydraulicBulk Bag Conditioners loosenbulk solid materials that havesolidified during storage andshipment, such as hygroscopicchemicals, certain spice blends,

heat-sensitive products, andother materials that cannot be loosened by conventionalflow promotion devices. Bulkbags can be raised, lowered orrotated in 90 degree increments

to allow complete conditioningof the entire bag through theuse of automated turntablesand scissor lifts, or electrichoist and trolley assemblies.

Bulk Bag Conditioner withcantilevered I-beam, electric hoist and trolley, eliminates the need for a forklift

Stand-alone Bulk Bag Conditionerwith variable height turntableallows conditioning on all sides of the bag at all heights

Bulk Bag Conditioner with variable height turntable designed and constructed to sanitary standards

Bulk Bag Conditioner integral toBulk Bag Discharger reduces cost,footprint, and loading time ofseparate equipment

Conditioning plates are offered in standard and custom profilesmatched to specific materials and bag designs.

Contoured conditioning plates are hydraulically driven to crush and loosen solidified bulk material safely and easily

Hitting a wall discharging solidified

bulk material?

No problem with BLOCK-BUSTER™ bulk bag conditioners

PROPAK ASIA 2012Stand M1

AA-0651 HittingWall_Z-0628 5/11/12 4:10 PM Page 1

Enq

uiry

Num

ber

3102

connect with us

www.apfoodonline.com

SUBSCRIBE TO ASIA PACIFIC FOOD INDUSTRY NOW FOR NEWS SERVED FRESH!

INDUSTRY EXPERTS READ APFI TO STAY AHEAD.ARE YOU ONE OF THEM?

30,000OVER

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

SSI SCHAEFER · [email protected] · www.ssi-schaefer-asia.com

Effective warehouse design means short routes for goods and staff. Using containers in conjunction with intelligent conveyor systems speed up and optimise logistics operations. We show you how to become fast, flexible and efficient. Contact us, we will gladly advise you.

Fast beats slow

ad_211x281mm_en_AFPI.indd 2 12/22/2011 3:43:15 PM

Enquiry Number 3014

Lubricant contamination is a constant threat in the food processing industry because even a minor incident could force a company to undertake a reputation-damaging product recall.

Minor lubricant leaks in processing machinery are common, often avoidable, and not always obvious. Normal wear and tear on seals can cause a gearbox or compressor to release minute quantities of oil that can spoil a batch of food. Prudent maintenance can minimize, but not eliminate, these threats.

Tecsia Lubricants offer complete range of NSF H-1* registered food grade lubricants to secure your process while providing outstanding protection and improving your industrial equipment uptime.

*NSF H-1 lubricants are used in areas where the lubricant may incidentally come in contact with food during processing.

Easing your lubricant contamination concerns

www.tecsialube.com

FOOD GRADELUBRICATION SOLUTIONS

Tecsia Lubricants Pte Ltd2A Mandai Estate #01-01BHL Factories Singapore 729928Phone: (65) 6456 1133Fax: (65) 6459 0093

Tecsia Lubricants (Thailand) Co. LtdNo. 16, Sukhumvit 93 (Phung Mi 1) Sukhumvit Road, Bang Chak, Phra Khanong, Bangkok 10260ThailandPhone: (66) 2 333 1141Fax: (66) 2 333 1145

PT Tecsia Lubricants IndonesiaSampoerna Strategies Square,South Tower, 30th floorJl. Jend. Sudirman kav. 45-46Jakarta 12930 IndonesiaPhone: (62) 21 2993 0829Fax: (62) 21 2993 0888






www.tecsialube.com










www.tecsialube.com





ProPak Asia 2012Date: 13 - 16 June 2012

Venue: BITEC, Bangkok, ThailandBooth: X31

Visit us at:

Enquiry Number 3116

Enq

uiry

Num

ber

3113

Enq

uiry

Num

ber

2816

Apex Machinery & Equipment Co., Ltd. is one of the leading exporters and manufacturer of food processing equipments for biscuit, wafer, chocolate, candy and instant noodle production lines and wrapping machines, etc, we also provide various packing solutions to help our customers attain automation in both production and packaging.

Enq

uiry

Num

ber

3117

CONTENTS ASIA PACIFIC FOOD INDUSTRY JUNE 2012

8

INGREDIENTS & ADDITIVES40 Shelf-Life: The Rosemary Answer

Refi ned rosemary extracts standardised to active components provide an effective antioxidant protection for food products. By Baptiste Demur, naturex

PACKAGING & PROCESSING30 Asia Pacifi c: Next In Global Packaging

As global packaging revenues outstrip predicted economic growth in most other sectors, how can companies position themselves to take advantage? here is a perspective on the trends and challenges facing the packaging industry. By Alf Taylor, TnA

34 Fill Up By WeightThe net-weight fi lling system is about precision in fi lling and doing so in a hygienic way. By Piyush Bhandari, ClearPack

36 Time-Stamping: Freshness EnsuredCaterers are encouraged to implement an entire food safety management system that requires those processing food or caterers to manage all signifi cant food hazards present in their raw materials or processes with proper documentation support. By ng An Tyng, Tüv Süd PSB Learning

38 Case-Study: Maximum Quality Minimum SpaceIn order to maintain a prime position in the industry, the tea company realised that investment in their manufacturing process was required. By Peter Gustafsson, Matcon

HEALTH & NuTRITION44 Health Foods Thrive In Asia

By the end of the forecast period, in 2015, fortifi ed/functional product sales in Asia Pacifi c are projected to hit almost uS$70 billion, making it the world’s largest regional market for these products. By Ewa hudson, Euromonitor International

48 Wrinkle-Free DietIn the race against time, consumers are starting to realise that lustrous, youthful skin can be achieved with diets that are high in vitamins, phytochemicals and polyphenols. By Sherlyne yong

INGREDIENTS & ADDITIVESShelf-Life: The Rosemary AnswerRefi ned rosemary extracts standardised to active components

www.apfoodonline.com volume 24 no. 4


30

40

34

38

4448

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

AIRAir Compressors& BlowersReciprocating

Rotary Screw

Centrifugal

- Durable, high e� ciency Air Compressors

- Low noise level

- Simple installation

- Energy saving variable speed drive (VSD)

- American Petroleum Institute (API) standard design

- Solutions for virtually all Key Industrial Markets

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

- Desiccant Air Dryer

- Filters

- Air Receivers

WE SERVE VIRTUALLY EVERY INDUSTRYIngersoll Rand Industrial Technologies provides

products, services and solutions that enhance

our customers’ energy e� ciency, productivity

and operations. Our diverse and innovative

products include Ingersoll Rand compressed-

air systems, tools, pumps, and material and

� uid handling system.

FLUID HANDLINGAir-Operated PumpsDouble

Diaphragm

Metallic

Non Metallic

- Longer lasting wear parts

- Easy access major air valve

- Simpli� ed service kits

- Maximum � ow rate up to 1041 litres/min

Piston- Individual pump & full packages

- High performance

- Carbon steel & stainless steel construction (Maximum corrosion resistance)

- Multiple pressure/ratios/� ows

MATERIAL HANDLINGHoists & WinchesPowered by

Air

Hydraulic

Electric

Manual

- Up to 100 ton lifting capacity & beyond

- Man lifting winches for o� shore applications

- Certi� cation by ABS, DNV, Lloyds, etc

- Sales, Services, Parts, Commissioning, Load

Testing

- World-wide professional repair & service network

AFTERMARKET NEEDSServices Capabilities- Compressor Service

- Preventative Maintenance- Tools, Fluid and Material Handling,

Servicing & Overhauls

- Diagnostic and Auditing Services

- Remanufacturing Technology Centre

- Installation Work

- Low Pressure Blower Services

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

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

Controls- Automated Air System Controllers

System Components- Intelli� ow™- PaCE

Installation- Simplair Evolution- Receiver Tanks

Consumables- Filtration- Lubricants

TOOLSImpact Tools- Ergonomic designs

- Built-in lubricator

- Up to 3.5 inch square drives

Grinders

- Horizontal, vertical and angle models

- Material removal and � nishing

- Ergonomic desings

Needle Scalers

- Pistol and straight

- Needle scaler kit

- 5” and 7” needle (19pcs)

Drills- Up to no. 5 morse taper

- Drilling (3”) and reaming (2.5”) capacity

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

- Left and right hand rotation

- Customization

Enq

uiry

Num

ber

3092

ASIA PACIFIC FOOD INDUSTRY JUNE 2012

10

CONTENTS

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

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

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.

The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at fAX no: (65) 6379 2806

Address changes should be notified, in writing, to our circulation executive:

EAstErn trAdE MEdiA PtE Ltd1100 Lower Delta Road EPL Building #02-02

Singapore 169206

Cover Picture Courtesy of Koelnmesse • Printed by Fabulous Printers Pte Ltd

MICA (P) 040/11/2011 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C

THE CIRCuLATIoN of THIS PuBLICATIoN IS AuDITED By BPA INTERNATIoNAL

THE ADvERTISERS’ ASSoCIATIoNS RECoMMEND THAT ADvERTISERS SHouLD PLACE THEIR ADvERTISEMENTS oNLy IN

AuDITED PuBLICATIoNS

for Advertisers’ Enquiry Numbers

14Refer to Advertising Index on Pg

DEPARTMENTS

12 Editor’s Note14 Advertiser’s List16 Business News26 Product Highlights79 Calendar Of Events80 Product Catalogue80A Reader’s Enquiry Form80B Subscription Information

BEVERAGE52 Mashing Up A Brew

The grain bill makes up the largest part of a brew, by influencing its taste, texture and colours. It is one of the most variable ingredients in beer production, and can be altered to create brews with unique properties. By Sherlyne yong

FEATuRES56 Clean As You Go

The need to maintain the highest degree of hygiene and quality in the food industry drives the company ahead in its developments and advances. By Tjut Rostina

60 The Right ERP System For YouAn ERP system is a necessity for f&B manufacturers to help operate and manage business more efficiently and profitably. So, it is critical to make the right choice for the business. By Andrew Casey, Infor Global Solutions

64 Quality Above All The assurance of product quality and safety in production is key to building trust with customers. By Tjut Rostina

EXHIBITION & EVENTS 66 Review: Anuga FoodTec69 Review: FIC70 Review: FHA72 Review: Organic Forum & Cards Asia74 Preview: ProPak China76 Preview: HKTDC Food Expo

56

www.apfoodonline.com volume 24 no. 4


5260

Progress through innovation

heatandcontrol.com

Complete Snack Processing Systems

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

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

Visit us at booth # N11

APFI_June2012_FULL_205x275_H&C_SnackProcSys_205x275.indd 1 30 Apr 2012 14:24:41

Enquiry Number 3096

12

managing director Kenneth Tan

editor Tjut Rostina [email protected]

writer Sherlyne Yong [email protected]

editorial assistant Audrey Ang [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Alf Taylor Andrew Casey Baptiste Demur Ewa Hudson Ng An Tyng Peter Gustafsson Piyush Bhandari board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAdjunct Professor of AgroindustryMae Fah Luang University, Thailand

Professor Alex BüchananProfessional Fellow Victoria University

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

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

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

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tan

EDITOR’S NOTE

midThe WAYAlthough the first half of 2012 has gone all too soon, the rest of the year promises to be blazing with exciting developments riding on the potential and burgeoning growth of Asia Pacific.

The South East Asian market has in recent times been viewed as a market to watch out for with the increasing rate of growth in urban cities, and thus the demand for the availability of pre-prepared foods. At the recent Anuga FoodTec event held in Germany, APFI had a chance to chat with some of the market leaders in the packaging and processing industry to find out the challenges that they were facing.

“People want to buy foods that are easy to prepare at home, still have a good dinner, and not spend that much time in the kitchen anymore. And that’s the pattern you see happening at the moment,” said Geert Poels, area sales manager of Marel Townsend Further Processing. He adds that the demand for further processed foods are at a high-level in Thailand, and increasing in countries like the Philippines and Indonesia.

Coping with demands related to environmental awareness was also an area that packaging companies are constantly working towards improving, each time better than the last. Companies such as Wolf Packaging and Webomatic, are just two of such companies who are basing their developments on minimising wastage and maximising efficiency, be it energy consumption or speed. (Page 66)

Maintaining or enhancing health and wellness through fortified foods and beverages has also taken a step up in the Asia Pacific region. According to Euromonitor, the sales of fortified/functional products would reach US$70 billion by 2015, making it the world’s largest regional market for these products. This is in contrast to the largest fortified foods market, North America, which might be stagnant then.

The report identifies China, India and Thailand as the three most dynamic growth markets to watch out for with expected value growth rates of 79 percent, 35 percent and 31 percent, respectively. Indonesia is also expected to show continued promising growth. (Page 44)

Next up on the calendars for a number of businesses in the packaging and processing industry is ProPak Asia that promises to be an even bigger event this year with a larger venue and a new dedicated zone of interest, in the form of PrintTech. As the food industry is abuzz with developments for a better quality of life for the people, Asia Pacific Food Industry will continue its best to bring the latest insights into the arena.

Tjut Rostina

CAMA HIGH TECHNOLOGY AND SAFETY,A GUARANTEED RETURN ON YOUR INVESTMENT.

Cama Group is a leading supplier of advanced technology secondary packaging systems, continuously investing in innovative solutions. Cama engineers design and develop packaging lines following a well developed and adopted motto: “Technology with Added Value”.www.camagroup.com

CAMA ASIA PACIFIC - [email protected] - Tel. +662 207 2364

Shangai - China18-20 July 2012Hall 5 Booth 5D10

Enq

uiry

Num

ber

3110

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEXENQ NO ADVERTISERS PAGE

3105 LYCORED LTD 51

3117 MATCON LTD 7

3118 MIFB 2012 73

3111 MP BIOMEDICALS ASIA PACIFIC PTE LTD 61

3114 MULTIVAC PTE LTD 57

3090 MULTIVAC SEPP HAGGENMUELLER 59

3027 PAYNE 23

6048 PIAB ASIA PTE LTD 80

3088 PROPAK CHINA 2012 71

2900 PURAC ASIA PACIFIC PTE LTD 45

6049 R&D ENGINEERS 80

3103 SATS 15

3014 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD 3

3028 SYSTEM LOGISTICS SPA 49

3116 TECSIA LUBRICANTS PTE LTD 4

3104 URSCHEL ASIA PACIFIC PTE LTD 33

3062 VIETFISH 2012 63

3100 VITAFOODS ASIA 2012 75

3107 WACKER CHEMIE AG 25

3042 WENGER 59

3011 WOLF VERPACKUNGMACHINEN GMBH IBC

3101 YAMATO SCALE CO LTD 37

3073 ZIEMANN ASIA PACIFIC CO LTD OBC

2816 APEX MACHINERY & EQUIPMENT CO LTD 6

3091 ASIA FRUIT LOGISTICA 2012 51

3098 BASF IFC

3110 CAMA GROUP 13

3099 CERMEX SIDEL GROUP 27

3113 CLEARPACK SINGAPORE PTE LTD 5

3093 COGNEX SINGAPORE INC 35

3097 EVERGREEN PACKAGING 21

3106 FI ASIA 2012 78

3102 FLEXICON CORPORATION (AUSTRALIA) PTY LTD 1

3080 FOOD & HOTEL THAILAND 2012 77

3089 GERICKE PTE LTD 19

3108 GOLDBELL CORPORATION PTE LTD 39

2874 GUANGZHOU SUNSHINE FOOD & 65 PACKAGING MACHINERY CO LTD

3096 HEAT AND CONTROL PTY LTD 11

6047 HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD 80

3015 HYDROSOL 41

3109 IMA INDUSTRIES ASIA PACIFIC PTE LTD 31

3092 INGERSOLL-RAND SOUTH EAST ASIA (PTE) LTD 9

3115 ISHIDA CO LTD 29

3095 KALSEC INC 43

3094 KHS ASIA PTE LTD 53

3112 KRONES AG 17

ENQ NO ADVERTISERS PAGE

Join us on Facebook for updated news, products and offers directly to your newsfeed! You can also share with us your comments and feedback in real time via the page.

So log on now, and be among the first to get news at your fingertips!

Like Us Now!

Be our friendAJ

Ven

drus

colo

; Pat

o Br

anco

; Bra

zil

www.facebook.com/AsiaPacificFoodIndustry

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

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

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

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

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

0096ApacFoodInd275x205FoodS.indd 1 8/15/11 12:53 PM

An excellent platform to promote your events to key decision makers

and investors in the F&B industry.

Grab Space

this

For more information, contactPeh Sue Ann / Randy Teo

65 6379 2888

BUSINESSNewsJUNE 2012

[email protected]

Japanese Patent For National Starch TechnologySingapore: National Starch, part of Corn Products International, has received a certificate of patent from the Japanese patent office protecting the proprietary technology used to produce its functional native starches under the Novation and Novation Prima brand names. The range consists of more than 20 starches, including organic options, which provide the functionality of modified starch, but can be labelled in Japan and other parts of the world as food, and not food additives. _____________________________________________________________________ Enquiry No: 0401

Global Growth in FY2011: Tüv Süd Improves Revenue And IncomeSingapore: In 2011, Tüv Süd set new records for revenue, income and headcount. The international service corporation increased its revenue to almost E1.7 billion (US$2.1 billion), and increase

compared to 2010’s E1.55 billion. Earnings before interest and taxes (EBIT) rose by 12 percent to around E160 million (2010: E143 million).

Dr Axel Stepken (above), chairman of the board of management, emphasised: “The company is increasingly turning into a global player: our revenue from international activities increased by more than 13 percent in 2011.”

The company generated around 35 percent of its revenue abroad in 2011, a year-on-year increase of two percentage points. In addition, the company also further reinforces its position on the domestic market, increasing its revenue in Germany by 5.5 percent in 2011.

In 2011, the technical service provider grew worldwide throughout all regions and divisions. The industry strategic business segment improved its revenue to E665 million (a year-on-year plus of 11 percent). In the mobility strategic business segment, revenue rose to E593 million (increase of 7.5 percent). And in spite of sales of companies, the certification strategic business segment’s revenue increased to E418 million in 2011 (up by five percent). ______________________________________________________________ Enquiry No: 0400

BUSINESS NEWS

INDUSTRY & MARKET

Manufacturers can make the most of the consequent rise in demand by developing strategic relationships to synergise their strengths and

overcome individual company’s weaknesses. Such alliances have been successful for the largest market participants, and could be replicated by other companies too. _____________________ Enquiry No: 0402

JUNE 2012 ASIA PACIFIC FOOD INDUSTRY

17

Probiotic Cultures’ Benefits Boost RevenueSingapore: The market earned revenues of the Asia-Pacific probiotic cultures market was US$310 million in 2011, and is estimated to reach US$522.8 million in 2018. This is according to a report by Frost & Sullivan, titled ‘Strategic Analysis of the Asia-Pacif ic Probiotic Cultures Market’.

Awareness campaigns about the benefits of consuming probiotics are vital to catapult the Southeast Asian probiotic fortified foods market into the league of the European and North American markets, which have high levels of productivity.

“The current market trend is to use probiotic cultures to address specific conditions like allergy and travellers’ diarrhoea and lower the risk of nosocomial infections in children,” says senior research analyst, Nandhini Rajagopal. “The projection of probiotic fortified foods as a solution to improve gut health and enhance immune system will go a long way in driving the market, especially since the aging population is expected to increase in the next 20 years.”

Age-related physiological changes to the gut affect the protective abilities of the human intestine. The high number of people aged above 60 in Japan (29 percent) and Australia (19 percent), and the significant number of infants and children in Malaysia and Indonesia have created a substantial market for probiotic cultures.

“The future of probiotic cultures fortified foods is bright due to the indispensable nature of these products in enhancing health and wellness,” notes Ms Rajagopal. “The importance of developing customised probiotic strains for specific applications and the clear advantage of consuming probiotic fortified foods should be communicated to end users.”

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

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

Hydronomic, APFI, 124 x 200 mm, CC-en34-AZ018 05/12

ProPak Asia 2012 Bangkok, 13 – 16 June Stand F1

CC-en34-AZ018_05-12.indd 1 15.05.12 11:04

18

BUSINESS NEWS

INDUSTRY & MARKET

Stepan partnerS DKSH For aSia expanSion

Singapore: DKSH and Stepan have signed an agreement under which DKSH’s business unit performance materials, provides sales, marketing, logistics, and distribution services to Stepan in South and Western india, indonesia, Japan, Korea, and the philippines. The regional contract was signed in March 2012.

Fluxome patent unveilS opportunitieS in Japan

STenløSe, DenMarK: The Japanese patent office has granted Fluxome a patent on the production technology of pUFa. The company’s president and Ceo, angela Tsetsis said that the patent presents promising opportunities for the company in asia.

“We are excited about the new opportunities that will follow in Japan and we keep looking at asia as a key market to our natural and premium ingredients,” she adds.

rocKwell oFFer agreement on integrateD Support

MilWaUKee, US: in response to customer requests for simplified, easy-to-understand support for automated manufacturing systems, rockwell automation has made available the ‘assurance integrated Support’ agreements.

The agreements are available for one flat fee and enable users to choose one of four packages that best meets their needs. each package offers differing timeframes for guaranteed arrival of replacement parts, the arrival time of a service professional, and the speed at which the company responds to telephone technical assistance.

Solanic Bv iS Brc certiFieD

VeenDaM, THe neTHerlanDS: Solanic BV has been awarded the British retail Consortium (BrC) Certificate of approval for food safety. in February 2012, a BrC audit was performed at the company’s factory in gasselternijveen, the netherlands.

The factory was positively audited by lloyd’s against the BrC global Standard for Food Safety (issue 6), and as a result was finally awarded the Certificate of approval in March 2012.

Packaged Food Industry At US$30B By 2015n e w D e l h i , inDia: Growing at a compound annual growth rate (CAGR) of about 15 to 20 per-cent annually, Indian packaged food industry is likely to touch US$30 billion by 2015 from the current level of US$15 billion including snacks food, ready-to-eat food, healthy and functional food, said the Associated Chambers of Commerce and Industry of India (ASSOCHAM).

Factors that have fuelled this industry’s growth are the arrival of food multinationals, rising popularity of quick-service restaurants, modern retail trade, technological advancement, changing urban lifestyles and so on, according to an industry specific analysis by the association.

The main categories of packaged food are bakery products, canned/dried processed food, frozen processed food, meal replacement products and condiments. Some emerging categories in this segment are processed dairy products, frozen ready-to-eat foods, diet snacks, processed meat and probiotic drinks.

The growth in the economy, coupled with a strong desire among consumers to maintain a healthy lifestyle and the growing awareness of functional ingredients such as herbs, minerals, vitamins, omega fatty acids and probiotics is driving the functional foods and beverages market, highlight the paper.

The paper also points out that there is a large divide between urban and rural consumers in India. Urban residents consumed 78 percent packaged food in 2011, while rural residents consumed just over 22 percent.

In a survey, the Indian food processing market will show fast paced growth in the next five years. It is also estimated that this food processing industry will show an annual growth of 40-60 percent. This will be encouraged by changed trade rules and increased demand among the people.

____________________________________________ Enquiry No: 0403

QUICK BITES


18

Ben

Lau,

Sin

gapo

re

BUSINESS NEWS

INDUSTRY & MARKET


19

Cermex Acquires Newtec Case PalletizingThe prospect of creating a

stronger organisation with three expertise centres in France dedicated to case packing in Corcelles-lès-

CorCelleS-lèS-Cîteaux, FranCe: To further enhance its range and expertise Cermex, a subsidiary of the Tetra Laval group, has acquired Newtec Case Palletizing, from the Newtec Group.

The acquisition represents a continuation of the company’s growth strategy, by consolidating and strengthening i ts three-dimensional expertise in case packing, shrink-wrapping and palletising. Cermex will acquire Newtec Case Palletizing’s plant in Saint-Laurent-sur-Sèvre in France, and its related layer-by-layer and robotic-unit load palletising activity.

In addition to expanding its turnover and workforce, which will now reach E120 million (US$154.4 million) and nearly 800 employees respectively, the acquisition will also enable the creation of opportunities for synergies, both internationally and in new market segments.

MarKeT SynergieSThis stage in the company’s expansion will further improve its service to its historical customers in the food, beverage, home care, personal care and health care sectors. With Newtec Case Palletizing’s expertise in liquid dairy products, this latter market segment will form a more integral part of the company’s strategy.

Cîteaux, shrink-wrapping in Lisieux and palletising in Saint-Laurent-sur-Sèvre will naturally lead to the integration of employees from both companies.

____________________ Enquiry No: 0404

Enq

uiry

Num

ber

3089

• Feeding, conveying and

mixing systems

• Full service worldwide

• Test Centre

Gericke Pte Ltd.Singapore 787812T +65 64 52 81 [email protected]

www.gericke.net

Powder Processing ...

Gericke (Shanghai) Pte Ltd.Shanghai 200020, PR. ChinaT +86 21 5382 [email protected]

Gericke Multiflux® Mixer GMS ECD

PROPAK China 18. - 20 July 2012,

Shanghai New International Expo Centre (SNIEC)

Booth No: 5B22

Anzeige20_12.indd 1 23.04.12 11:25

• Feeding, conveying and

mixing systems

• Full service worldwide

• Test Centre

Gericke Pte Ltd.Singapore 787812T +65 64 52 81 [email protected]

www.gericke.net

Powder Processing ...

Gericke (Shanghai) Pte Ltd.Shanghai 200020, PR. ChinaT +86 21 5382 [email protected]

Gericke Multiflux® Mixer GMS ECD

PROPAK China 18. - 20 July 2012,

Shanghai New International Expo Centre (SNIEC)

Booth No: 5B22

Anzeige20_12.indd 1 23.04.12 11:25

20

BUSINESS NEWS

INDUSTRY & MARKET

VSI Plant Enables Capacity ExpansionleerDam, the netherlanDS: Non-branded contract bar manufacturer, VSI, has begun operations at its third plant in Leerdam, The Netherlands.

With the two production lines, the company can respond to growing customer demand for tailor-made bars. Total production capacity is now up to 250 million bars annually. With this investment, the company expects to further strengthen its position on the global market.

Following a sustainable and continuous growth strategy, the company already leads the European bar market, with has clients from the Middle East, Australia, South Africa and South America. Gerard Janssens, the company’s CEO, says: “We are extremely pleased that our new plant is now fully operational as it allows for even more efficient bar production. By being able to offer higher quantities, we also hope to grow in other markets outside of Europe, and expect to further strengthen our position worldwide.”______________________________________________________ Enquiry No: 0406

Dairy Industry’s Next Big Opportunity Identified

lauSanne, SwitzerlanD: Research from Tetra Pak has identified 2.7 billion low-income consumers in developing countries as the dair y industr y’s next big growth opportunity. This is due to an expected rise in pros-perity, purchasing power and desire for packaged liquid dairy products (LDP).

Consumption by low-income consumers in developing markets is forecast to increase from about 70 billion ltr in 2011 to almost 80 billion ltr in 2014, according to the dairy index, which tracks worldwide facts, figures and trends in the global dairy industry. Many of these consumers are expected to switch in coming years from drinking loose milk to packaged milk.

“ L o w - i n c o m e c o n s u m e r s represent one of the biggest growth opportunities for the dairy industry. The key to tomorrow’s success is reaching these consumers today,” said the company’s president and CEO, Dennis Jönsson. “They make up almost 40 percent of the world’s population and live in economies

driving our industry’s growth and they are growing more affluent.”

Called ‘Deeper in the Pyramid’ (DiP) consumers by the company, they make up about 50 percent of developing countries’ population and consume 38 percent of LDP in developing countries.

Half of these DiP consumers live in India and China. The research focused on six countries, which account for more than 76 percent of LDP consumption by DiP consumers in developing countries: India, China, Indonesia, Brazil, Pakistan and Kenya.

The company has identified three key challenges for dairy processors seeking to reach consumers in this growth market. They need to

make products that are affordable, available and attractive to consumers on limited incomes.

That means dairy processors must produce healthy, safe and nutritious packaged dairy products without adding unsustainable costs. They must also make them available in small traditional stores in remote rural areas or congested cities where DiP consumers shop.

Separately, LDP demand is set to accelerate in 2011-2014, led by Asia, Africa and Latin America. Global LDP consumption is forecast to rise by a CAGR of 2.9 percent in 2011- 2014, accelerating from 2.5 percent in 2008-2011, led by demand in emerging markets. _____________________ Enquiry No: 0405


20

Dennis Jönsson, CEO, Tetra Pak

SiS Powers Performance With Manufacturing Facility

lanCaShire, uK: Provexis has opened a manufacturing facility for its Science in Sport (SiS) sports nutrition business in Lancashire, UK. The offi cial opening marks the re-launch of the SiS range, rebranded and simplifi ed into two core ranges to make consumer choice easier: Go for preparation and performance, Rego for recovery.

The manufacturing facility, known as ‘The Innovation Centre’, is approximately 38,000 sq feet and more than 50 people are employed at the site. Already delivering reduced costs and improved margins, the factory is accredited to the Informed Sports quality assurance programme for sports nutrition products, suppliers to the sports nutrition industry and supplement manufacturing facilities.

The programme certifies that all nutritional supplements, ingredients and sites that bear the Informed Sport logo have been tested for banned substances bythe sports anti-doping laboratory, HFL Sport Science.

The factory will improve raw material handling and traceability, offering greater control over its supply chain, production processes and product quality. A key installation of the facility is the dedicated gel manufacturing line to support Go Plus Nitrates, a development for the sports nutrition market.

Provexis also plans to develop further commercial opportunities for its Fruitflow product as part of its collaboration with DSM. This includes the potential integration of Fruitfl ow technology into existing SiS sports nutrition products, with further development and product testing in progress._____________________________________________ Enquiry No: 0407

INDUSTRY & MARKET


©2012 Evergreen Packaging Inc. All Rights Reserved. SPOUT-PAK is a registered trademark of Evergreen Packaging International BV.

Cedar Rapids, Iowa, USA+1 319-399-3200

www.evergreenpackaging.com

Take a Fresh Approachwith The Shelf Life People.

Resealable SPOUT-PAK® option available.

The Q-70 (liters) gable top filling machine helps preserve the shelf life of a wide variety of products including milk, specialty dairy products, liquid egg products and still beverages. • Maximizeproduction:Servo-driven

infinite fill system• Gainflexibility:Quick & easy changes

to fill volume, carton heights• Reducedowntime: Easy to operate &

maintain, auto-lube system standard• Protectoperators: Low infeed loading

height provides ergonomic design• Ensurefreshness: Four levels of carton

sanitization available Want to apply our fresh approach to your next product? Call us today . . . because we’re The Shelf Life People.

Introducing our newest ideas in freshness

See us at Booth S-1566

Enq

uiry

Num

ber

3097

22

BUSINESS NEWS

INDUSTRY & MARKET


22

Oreo Plans To Achieve US$1B In Developing MarketsSingapore: Turning 100 in March has not slowed down the Oreo brand, which grew nearly 25 percent in 2011. That momentum continued into the first quarter of 2012, with double- digit growths in North America and nearly 40 percent in Europe and developing markets.

Irene Rosenfeld, chairman and CEO of the company, said: “We’re delighted to bring the joy of the world’s top-selling cookie to more people than ever. In fact, Oreo has had average growth of more than 17 percent annually since 2006. It surpassed US$2 billion in annual revenues in 2011— doubling sales over just five years ago.”

While the brand grew double digits in developed regions like North America and Europe in 2011, developing markets is now the brand’s leading growth engine. Today, it is sold in about 85 developing markets from China and India, to Argentina and Mexico.

Over the past five years, it has grown nearly 37 percent on average annually in developing markets, including gains of 50 percent in 2011. The brand is on track to reach US$1 billion in annual revenues in developing markets this year.___________________________________________ Enquiry No: 0409

Dupont: Call To Sustainable Solutions For World HungerwaShington, uS: DuPont executive VP, James C Borel encouraged industry leaders and students to join efforts to end world hunger. He made the call during his address at Johns Hopkins University’s Paul H Nitze School of Advanced International Studies’ ‘Year of Agriculture’ symposium, identifying food as among the greatest challenges of the 21st century.

With food security at the top of the G8 summit in May, Mr Borel emphasised that all of us have a role to play in addressing hunger, and that no one company, non-profit or industry can tackle it alone.

He outlined three themes that are essential to make significant advances in food security and to feed the seven billion people of today, and nine billion of tomorrow.

The themes are to leverage the best of science to identify the most effective solutions, sustainability of food, and to cultivate the next generation of leaders who will create the path to achieve food security.

“If we cannot provide food security — if people go hungry, if people are allowed to starve — it will not just be a humanitarian crisis, but a geo-political crisis as well. People will be hungry, ungovernable and angry,” said Mr Borel. “Severe hunger can easily lead to civil unrest or worse. Starving families are only focused on survival. Clearly, it is in our own best interests to prevent this.”

However, he maintained that agriculture is an optimistic science, and “this is a challenge all of us can rise to meet. But, not by doing business as usual. Not by looking the other way or waiting for someone else to lead the way. And not by working alone. We must face this together.”

__________________________________________ Enquiry No: 0408

DSM Acquires Ocean Nutrition Canada BaSel, SwitzerlanD: Royal DSM, the global life sciences and materials sciences company, has entered into an agreement with Clearwater Fine Foods and funds managed by Richardson Capital to acquire Ocean Nutrition Canada for a total enterprise value of CAD 540 million (US$526.3 million). Subject to customary conditions, the transaction is expected to close in H2 2012.

Ocean Nutrition Canada is a Canada-based supplier of fish-oil derived Omega-3 fatty acids (EPA and DHA) to the dietary supplement and food and beverage markets.

DSM expects the transaction to be EPS accretive as from 2013. The acquisition is expected to accelerate revenue growth through material revenue synergies with expanded distribution, marketing and product development. Customary operational efficiencies will also be realised in the integration process.___________________________________________ Enquiry No: 0410

Robe

rto R

ibei

ro, M

ato

Gros

so, B

razil

GPC Opens Solutions Centreiowa, uS: Grain Processing Corporation (GPC) has opened its solutions center located in the technical development centre at the company’s headquarters in Iowa, US. The centre was built to provide technical and research departments with a kitchen, laboratory and presentation area to better serve its customers.

The technical service department’s focus is to assist in matching the appropriate ingredients to meet product development challenges with scientifically based solutions. The centre will also be used to facilitate customer-training sessions.

Brian Tompoles, the company’s VP of sales said: “Our customers deserve accurate and timely answers to technical questions and the solutions center will allow the company to not only answer those questions, but also help provide a solution to meet their goals.”

___________________________________________ Enquiry No: 0411

INDUSTRY & MARKET

www.facebook.com/AsiaPacifi cFoodIndustry

Find us on Facebook


Enq

uiry

Num

ber

3027

BUSINESS NEWS

CHINA FOCUS


24

BASF Human Nutrition Announces Winners OfThe New Asia Research Grant Program

Shanghai, China: BASF has declared the winners of the 1st Annual BASF (Asia) Human Nutrition Research Grant Program. The purpose of the program is to facilitate open innovation between industry and human health scientists; credible human health science is the foundation for growth of nutrition products.

Here are the list of winners:• DrMiraDewi,BogorAgricultural

University• Dr Nuri Andarwulan, Bogor

Agricultural University• Prof Liu Liegang, Huazhong

University of Science and Technology

• ProfYiYoujin,HunanAgricultureUniversity

• DrYuHuanling,CapitalMedicalUniversity

The event took place on March 27 in Shanghai, China, and featured over 55 participants. A scientific

US, awareness and research in the Asian population is still very limited. By focusing this year’s grant in China and Indonesia, the company hopes to generate more research focusing on the health benefits of plant sterols.

The grant called for research ideas that break new ground or expand previous discoveries into new directions. This year, applicants came from the fields of medicine, nutrition, clinical science, food science, and health science areas from universities, medical schools, and research institutes. In addition, one of the grants was designated as the ‘Young Investigator Award’, designated as such to support and encourage research by young investigators.

A call for proposals was made in 2011 to researchers and scientists from China and Indonesia. During the ceremony, five winning proposals were selected based on the peer-review for scientific merit conducted by the company’s Scientific Advisory Committee, comprised of scientists from academia, government, and industry. Each grant winner was awarded with a grant of 20,000 Euros in local currency. Each grant will fund a study for 12-month term and researchers will present their findings at the 2013 grant program ceremonies.

____________________ Enquiry No: 0412

research platform was provided for researchers to connect, collaborate and exchange ideas to promote awareness of nutrition ingredients throughout Asia.

“Our research grant program fosters the Open Innovation concept, and provides researchers and other members of Asian scientific community a platform to contribute their studies and ideas. This year’s goal is to explore new research leads for plant sterols, a key ingredient that plays an important role in public health”, explains Tina Low, director, BASF Human Nutrition, Asia Pacific.

In the 2012 grant program, the company is targeting China and Indonesia, as consumers in these emerging economies are undergoing rapidly changing lifestyles. One effect of changing lifestyle is the rising cardiovascular disease rate that poses an increasing public health risk. While plant sterols have been used extensively in Europe and the

www.apfoodonline.comFor everything you want to know about

Food technology

CHINA FOCUS


Jebsen, Xinxiang Xinliang & Sveba-Dahlen Open Bakery CentreBeijing, China: Jebsen, a marketing and distribution organisation for premium products in the Greater China region, has joined hands with Xinxiang Xinliang Cereals & Oils Processing and Sveba-Dahlen of Sweden to open the Xinliang & Jebsen Bakery Technology Service Centre on April 26, 2012.

Established in Xinxiang, Henan to help stimulate the development of China’s baking industry, the training centre will serve as a public platform for baking enterprises and partners in central China to access training, information, trade and other services. With a range of food ingredients, a classroom with simultaneous interpretation facility and a pilot-scale workshop, the centre will allow students as well as association members to acquire both classroom and real-world training using European baking equipment, technology and a free-flowing supply of raw material.

Jebsen Industrial’s R&D facility will provide the centre with a complimentary baking recipe development service; Xinxiang Xinliang will offer the venue, equipment and raw material investment; and Sveba-Dahlen, a European bakery supplier, will send experts to the centre three times a year to give lectures. In addition, Jebsen Industrial and Xinxiang Xinliang will also encourage baking enterprises to hold technical seminars and product launches at the centre._____________________________________ Enquiry No: 0413

Enq

uiry

Num

ber

3107

DO YOU WANT A HIGHLY BIOAVAILABLE FUNCTIONALINGREDIENT?

CREATING TOMORROW’S SOLUTIONS

OCTOBER 3 – 5, 2012JAkARTA, INDONESIAVisit us at Booth L21

Would you like to increase the bioavailabilityof a functional ingredient such as curcumin? Then talk to us – we have the solution! Thanks to our cyclodextrin technology, WACKER can offer you ready-to-use, highly bioavailable functional ingredients. Take, for example, our free-flowing, yellow-orange CAVAMAX® W8 curcumin powder for dietary supplement applica-tions. Scientific studies show that CAVAMAX® W8 curcumin is dissolved up to five times more effectively in simulated gastric/intestinal fluids (SGF/SIF) than any other leading commercial curcumin supplement product or curcumin powder itself. Studies also show that human CaCo-2 cells absorb up to 10 times more CAVAMAX® W8 curcumin than other leading commercial curcumin supplements.

Wacker Chemicals (China) Pte. Ltd.T. +86 21 6100 3535, [email protected]/curcumin

AsiaPacificsFoodIndustry_FI_Curcumin_80x240_310112.indd 1 03.02.12 12:10

26

PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY JUNE 2012

Purac: Meat Preservation SolutionPurac’s Purasal helps to extend shelf life in cooked meats and poultry by lowering the water activity and acting as an antimicrobial agent. It can extend shelf life by 50 to 100 percent, enabling meat and poultry producers, and retailers to benefit from more flexible production and distribution.

The brand’s powder Xtend 11 was developed for the ready to eat meat industry combining the benefits of shelf life extension and safety control with the convenient use of a powder version.

It is designed to be added to premixes and will therefore reduce the complexity in the production process. The product can be applied in low dose levels, has a minimal impact on flavour and can be a cost effective and affordable anti microbial in meat applications.

_______________________________ Enquiry No: P422

Taiyo: ‘Tasteless’ Green Tea Extract Taiyo’s Sun range of natural green tea extracts has been developed through extensive research into the properties of camilia sinesis, or green tea. These products contain highly purified green tea polyphenols, shown to have numerous biochemical and physiological benefits.

The taste-free green tea extract, Sunphenon XLB-100, delivers the benefit of green tea to beverage applications and removes the characteristic bitter taste often associated with green tea.

Sunphenon offers antioxidant, anti-microbial, deodorant and thermogenic (or fat burning) activities, while Suntheanine through the amino acid L-theanine, promotes clarity of thought, concentration and reduced reaction to stress. Completing the range of health solutions are Sunfiber, a natural soluble fibre, and Sunactive, a zinc delivery system for application in foods, beverages and supplements.

_______________________________ Enquiry No: P423

Lycored: Microencapsulated Vitamin BLy c o R e d h a s d e v e l o p e d formulations designed for hair and nail nutrition, based on vitamin B complex and amino acids. The

systems are made with the company’s microencapsulation technology.

Many are aware of the benefits of vitamin B and amino acids as building blocks of hair protein and for protecting nails. These consumers are looking for a simple solution to supplement their diets.

Combining different nutrients with diverse organoleptic properties in dietary supplements is not always easy, due to undesired aromas or flavours, such as with vitamin B1, methionine etc. Microencapsulation improves the flowability and direct-compressible nature of B Vitamins amino acids. The product is stable in both tablet and hard-shell capsules.

_______________________________ Enquiry No: P421

Arla Foods: Proteins For Less Salt Arla Foods Ingredients has developed a range of functional milk proteins that make it possible for food manufacturers to slash the salt content in their processed cheese products by up to 65 percent.The Nutrilac proteins offer emulsification properties, which means they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block and sliceable processed cheeses, as well as cheese sauce products. This results in a reduction of sodium levels in the end product – to the tune of anything between 50 percent and 65 percent.

The proteins also eliminate the need for creaming – speeding up processing times by as much as an hour. In addition, they offer fat simulation properties, helping manufacturers to produce high quality processed cheese products that are not just lower in salt but in fat, too.

_______________________________ Enquiry No: P420

Ingredients

u SHRINK-WRAPPING u CASE PACKING u PALLETIZING

3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONAL3-DIMENSIONALEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISEEXPERTISE

www.cermex.asia

CERMEX South East Asia & Pacific Co. Ltd.5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road, Tungwadon, Sathorn10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 100 - E-mail: [email protected]@cermex.com

Newtec Case Pa l le t i z ingis now part of Cermexwww.cermex.com/newtec

asia food industry 205x275_0512.indd 1 14/05/2012 10:19:07

Enq

uiry

Num

ber

3

099

28

PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY JUNE 2012

Cognex: Control Center For SystemsCognex has released the Explorer control center, a utility that displays a graphical view of all the company’s vision systems, ID readers and visualisation systems connected to the network.

It also incorporates maintenance tools for backing up, restoring or cloning systems, and carrying out firmware upgrades. The utility was designed for control, production and maintenance engineers who will find the intuitive ‘point and click’ interface easy to use without any training required.

The control centre offers the ability to display the identity, type and status of all the company’s Ethernet-connected vision systems, ID readers and display devices on the network. Other features include:• Executefirmwareupdates• Backupandrestoremultiplesystemssimultaneously

_______________________________ Enquiry No: P425

KHS: Aseptic Filling With 28MM NeckThe Innosept Asbofill ABF technology by KHS manages the aseptic cold filling of non-carbonated non-alcoholic beverages using the dry sterilisation method. The focus here is on milk and yoghurt beverages as well as fruit juices, fruit juice beverages, sports drinks, near water beverages, tea and coffee as products to be filled.

Recently, the technology offers the option of processing 28 mm neck diameters. Additional security is provided in that, if it should be desired at a later date to change from the 38 mm neck to the 28 mm neck - or vice versa - this can be quickly implemented on the machine with a conversion.

_______________________________ Enquiry No: P427

Equipment & Services

Cermex: Honeycombed PacksCermex has recently developed a solution for collating products on its shrink-wrappers in order to create honeycombed packs.

Honeycombed packs can be adapted to all types of cylindrical products from 0.25 to 1.5 ltr. By using a configuration of alternate bottle rows, consequently creating more points of contact, the honeycombed pack is more stable and rigid.

Doing away with corrugated support required for traditional packs gives rise to numerous advantages such as saving in packaging costs of between E0.5 and E0.6 per pack. Its pallet optimisation and consolidation can result in up to 20 percent more bottles per layer depending on the collation and configuration.

The staggering system can be dismantled and guarantees total machine flexibility while maintaining a speed of 30 to 100 packs/min and a format changeover time of around 15 min.

_______________________________ Enquiry No: P424

Flexicon: Mobile Half-Frame DischargerA mobile half-frame bulk bag unloader with multi-purpose hopper allows material to be discharged from bulk bags, manually tipped from sacks, and conveyed to downstream processes and storage vessels dust free.

For in-plant mobility, the system by Flexicon minimises weight and achieves a low centre of gravity by eliminating upper frame components, relying instead on the user’s forklift or plant hoist to suspend the bag above the unit during operation.

The bulk-bag-to-hopper interface consists of a clamp ring positioned atop a pneumatically actuated telescoping tube, allowing dust-tight connections and unrestricted flow between the bag spout and hopper, as well as automatic tensioning of the bag as it empties to promote flow and evacuation.

The integral flexible screw conveyor transports both free-flowing and non-free-flowing bulk materials including products that pack, cake, smear, seize or fluidise.

_______________________________ Enquiry No: P426

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

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

Enq

uiry

Num

ber

3

115

PACKAGING & PROCESSING

As global packaging revenues outstrip predicted economic growth in most other sectors, how can companies position themselves to take advantage? Here is a perspective on the trends and challenges facing the packaging industry. By Alf Taylor, CEO, TNA

Asia Pacifi c:Next In

Global Packaging

Alf Taylor, CEO

Asia Pacifi c:Next In

Global


30

THE state of the worldwide packaging market at present can be best summarised as fluid. There has never been a better time in the last 30 years to be in packaging. With a diverse range of challenging manufacturers, product l ines , por t fol ios , materials and trends in food, there are naturally areas with real growth opportunity and areas where the uptake of technology and investment is fast tracked.

It is a challenging environment to operate in because customers around the world are trying to achieve higher production output from existing, streamlined or reduced capital equipment.

Companies are looking to make their production processes more effi cient, to work smarter, harder and longer. So, as an industry, packaging is in general expanding, but there is also a general trend towards more automation and a reduction in manual labour.


VIEW FROM ASIA PACIFICUnsurprisingly, the Asia Pacifi c region dominates the thoughts of most progressive food manufacturers and responding to the latest fl avour trends while maintaining product quality, is crucial to gaining a competitive edge in this dynamic market.

Of the top five predicted biggest growing regions for packaging equipment and supply, Asia Pacific includes three: C h i n a , S o u t h K o re a a n d Singapore specifi cally.

Emerging markets like China are spearheading a rise in research and development that delivers equipment and materials into the packaging sector that increase production and improve process effi ciency.

In food process and packaging, manufacturers are looking to improve their line productivity and uptime, through optimal conveying, snack flavouring processes that apply consistently and evenly, and by employing the fastest baggers on the market.

SPEEDING THINGS UPIt is telling that many of the more recent advancements look to speed up of output with machinery evolving to embrace the latest technological advancements.

During the last 10 years, particularly, there has been an enormous shift in the ability of systems to increase capacity over time and it is expected for customer demand to push towards a comparable improvement again over the next fi ve to 10 years.

Technically, this puts an onus on equipment manufacturers to develop robust, reliable machinery capable of achieving ever-higher levels of output per unit dollar of expense.

The latest vertical form fi ll and seal baggers (VFFS) are packing 150 bags per minute, which makes

a signifi cant contribution to waste reduction and environmental impact.

Conveyor distribution systems are moving product at speeds of up to 12 m/min, and with only 15 percent of the force of traditional vibrating feeders.

This again has twin product

integrity and waste minimisation benefits for manufacturers. Smar t packaging systems that integrate weighing, metal detection and identification capabilities in one are delivering tangible outcomes in effi ciency that are having a real impact on the bottom line.

Enq

uiry

Num

ber

3109

THE EXQUISITE FACTORY.“Now at last you can say “cheese!”

with our processing andpackaging machines.”

ADV_IMA_Asia_Pacific_FoodInd_2012.indd 1 27-03-2012 11:36:41

www.ima-industries.comIMA INDUSTRIES ASIA PACIFIC Pte Ltd.23 Tagore Lane #03-12 - Tagore 23 Warehouse, Singapore 787601Tel. +65 6455 7670 - Fax +65 6455 6220

With cheese like that, at last you can smile. And you can keep on smiling when you place your production in our hands. IMA Industries’ companies have been operating in the dairy products’ sector for years. In particular Stephan is known worldwide for its processing machinery and its turnkey, complete plants and automated solutions, whereas Corazza is the major global supplier ofcomplete dosing and packaging lines for fresh and processed cheese. Take a seat in our factory, and taste the IMA Industries solutions. We are sure you’ll find them EXQUISITE. THE orIGInAl STepHAn And CORAzzA mACHInES

ADV_IMA_Asia_Pacific_FoodInd_2012.indd 1 27-03-2012 11:36:41


31


INNOVATION IS KEYL o o k i n g a h e a d , g r e a t e r output from machinery is an unquestionable key trend for the future. However, customers will also require greater flexibility in pack formats that has a knock-on effect to the capability and flexibility of machinery to deliver.

Much of this is driven by market research and consumer trends that indicate a continued rise in snacking ‘on-the-go’. Some markets, particularly in the Asia Pacifi c region, are more advanced and therefore more demanding in this respect. To demonstrate how things have evolved, 10 years ago everything was packed in pillow packs, but now there is a rise in other forms of packaging such as block bottom and the Quattro. As an ergonomically designed

machine, it can be installed and integrated with the conveyor and VFFS packaging systems for a total systems approach to snack processing and packing. One such installation in the region has helped one of Australia’s food brand manufacturers boost plant effi ciency with the installation of the conveyor.

A distributor of food brands including Edgell, Birds Eye, John West, Leggos, Ally, Seakist, Harvest, Plumrose, CHIKO and I&J, Simplot Australia wanted to replace a high maintenance, intensive labour 15 conventional belt and plastic mesh conveyor system to enhance productivity at its Kelso plant.

The solution involved the development of a completely integrated distribution system that comprised six horizontal motion servo-driven conveyors. These ensured that the manu-facturer could maximise the use of several infeed and packaging points and meant it no longer had to move the conveyors to

different strategies after each run, as such reducing downtime.

The reverse fl ow technology ensured footprint was minimised and allowed the manufacturer to benefit from using a single conveyor in place of two separate conveyors. With a gateless horizontal servo driven mechanism, with minimal moving parts, a system was developed for Simplot with longer stainless steel pan lengths of up to 12 m.

As a result, the company now runs with the machines 24/7, so they do not need to operate a cleaning shift. Product change-over times are now 20 minutes, instead of several hours, which enhances productivity even further.

tnasolutions.com

Stay in touch with tna

Follow us@ tnasolutions

YouTube Channeltnasolutionsmedia

Searchtna solutions

Search tnapackaging solutions

30 years ago, a star was born.We love a party, nearly as much as we love rethinking the conventional to continuously bring you the ultimate in

packaging solutions. From the release of the tna robag, which revolutionised the VFFS packaging industry 30 years

ago, we have continually grown to now provide you the ultimate in simplicity, fl exibility and performance for your entire

packaging requirements.

We could not have done it without you, so please join us as we celebrate 30 years of innovation! See our innovative

technology at Thaifex, 23 - 27 May, or visit us at tnasolutions.com

spraying distribution seasoning weighing metal detection verifi cation packaging promotion cutting

simply scan the codeand learn m

ore

chee lee » regional sales manager - asia » tna australia pty ltdp: +61 2 9714 2300 » m +61 411 530 759 » f: +61 2 9748 2970 » [email protected]

tna teamalex freixa » regional sales manager - spain & portugal

spain & portugal » tna europe ltdp +12 345 678 9032 » m +12 345 678 9033 » f +12 345 678 9034

[email protected]

alex ljusic » regional sales manager - balkans tna europe ltd

p +389 2 272 0000 » m +389 78 441 000 » f +389 2 272 [email protected]

damien perocheau » regional sales manager - francetna europe ltd

p +44 0121 628 8900 » m +33 672 21 04 50 » f +44 0121 628 [email protected]

angelo brusoni » general manager - south americatna sud america limitada

p +56 2 656 75 83 » m +56 9 988 66 900 » f +56 2 203 77 [email protected]

juan lechuga » regional manager - mexicotnamex s. de r.l. de c.v.

p +52 55 5615 6370 » m +52 1 55 1474 7694 » f +52 55 5615 [email protected]

michael green » vice president - americastna north america inc


andre tombült » regional sales manager - germanytna europe ltd

p +49 2557 4169030 » m +49 0173 269 0880 » f +49 2557 [email protected]

david wollard » group sales - seasoningtna europe ltd (poole branch)

p +44 1929 554 884 » m +44 7736118540 » f +44 1929 554 [email protected]

bob fritz » director - business developmenttna australia pty ltd


mark brittian » regional sales manager - UK & irelandtna europe ltd


david hawes » OEM sales - seasoningtna europe ltd. (poole branch)

p +44 1929 554 884 » m +44 0 7736 118 543 » f +44 0 1929 554 [email protected]

bachar ghadri » general manager - middle easttna australia pty ltd. (middle east branch)

p +971 04 8861163 » m +971 50 4537 748 » f +971 4 [email protected]

luigi di palma » director/general manager - australiatna australia pty ltd


nadia taylor » directortna australia pty ltd


james hosford » european sales managertna europe ltd


chee lee » regional sales manager - asiatna australia pty ltd


mark lozano » national sales manager - usatna north america inc


paul daniel » general manager - sales - australasiatna new zealand ltd

p +64 (09) 2637804 »m +64 21 488 114 » f +64 9 [email protected]

tim moulsdale » general manager - europetna europe ltd


CASE-STUDYThe intelli-flav system, for example, addresses key manu-facturing issues. The systems maximises flavour dispersion to ensure controlled flow and consistent coverage. It enables manufacturers to use multiple flavours on single processing lines and its quick release drum and flavour hopper facilitates rapid fl avour changes.

For more information,ENTER No: 0440

Smart packaging systems that integrate weighing, metal detection and identifi cation capabilities in one are delivering tangible outcomes.


32

Urschel Asia Pacific Pte. Ltd. • 10 Tagore Lane, Singapore 787473 • Tel : 65-6254-7757 • Fax : 65-6554 4733 • Email : [email protected]

®Urschel and Comitrol are registered trademarks of Urschel Laboratories, Inc. U.S.A. www.urschel.com

Czone1212ComitrolGray205x275_205x275 05/02/2012 7:58 AM Page 1

Enquiry Number 3104

empty bottle weight, also known are tare weight.

The fi ller will record this weight and measure whether it is within the expected tolerance defi ned in the recipe. If the tare weight is outside of the tolerance, a signal is sent to that fi lling nozzle not to fi ll the bottle for that cycle, and thereby reject it.

Once the tare weight is recorded and accepted by the fi ller, the nozzle is then actuated to fi ll the product into the bottle. The bottle is fi lled with a laminar flow. This ensures that there is a constant flow with little turbulence during fi lling, which helps to avoid or reduce foaming due to product characteristics.

Due to constant monitoring of filling process against filling graph, this is also the stage where the fi ller is able to detect

scale underneath the bottle to tell you how much product is fi lled into the bottle.

operationaL processesFirstly, the load cell is controlled by an electronic card that would feedback each filling cycle and auto-corrects itself using an algorithm. This is critical because product properties change according to variation in temperature and pressure, which could directly affect the ‘in-fl ight’ product and hence the fi nal weight.

NET-WEIGHT fi lling technology is among a host of fi lling systems available in the market, along with level, volumetric, piston and gravity fi llers. Each type of fi lling system is built around certain core applications.

What makes net-weight fi lling systems different from the rest is the fact that it measures the quantity of liquid being filled by weight. Using a load cell underneath the plate that holds the container, net-weight fi lling system ensures accuracy of fi lling.

measUring UpThe f i l ler i s appropr iate particularly for markets where the product is delicate, abrasive or aggressive in nature. Such products in the food & beverage market would include edible oils, sauces, syrups, dressings, dairy products, and fl at alcoholic drinks to name a few.

Considering that product give-aways and compliance with label statements are of utmost importance to the customer, net-weight fi lling is able to optimise the fi lling of these liquids with accuracy, making it one of the few systems to give a fast return on investments.

Essentially, the way net-weight filling works is like having an advanced electronic weighing

Moreover, this ensures that each fi lling cycle is independent to the next. Therefore, the fi ller is constantly adjusting itself to attain the highest accuracy for the specifi ed weight to be fi lled.

The operative cycle of the net-weight fi ller is systematic and designed for precision. When an empty bottle is transferred onto the load-plate of the fi ller, the fi rst step of the fi ller is to measure the

if product is leaking out of the bottle (due to leak in bottle or improper positioning of bottle). In such a case, the fi lling graph deviates from standard. When this happens filling is stopped and the bottle is rejected at end of the cycle.

The next stage is to measure the fi nal weight once the nozzle has been closed. This is the fi nal stage of measuring the weight


34


the net-weight fi lling system is about precision in fi lling and doing so in a hygienic way. By piyush Bhandari, business development manager, clearpack

FILLUpBy

Weight


of the bottle with the product settled. The filler simply subtracts the tare weight from the final weight of the bottle to get the net-weight of the liquid. The filler will record the weight and calculate several data such as tolerance of the final weight and standard deviation.

Once the bottle is discharged, it goes onto the capping station to be capped. However, the filling carousel is just at the fourth or last stage of the cycle. At this stage, the filling load-cell is zero-set before accepting next bottle for filling.

Data at FingertipsThe net weight filler can provide statistical data of every filling station of every cycle, such as standard deviation, mean and median weight of the bottle, or even of every nozzle.

It will also provide clear data of rejected bottles, which could arise from several factors like under or over filling of the bottle, incorrect cap application, tare weight deviation (empty bottle weight falling out of range).

Moreover, the data would clearly associate each reject to its related faults. In effect, the net-weight filler is inherently a ‘check-weigher’ for the bottle also.

The fillers are easy to maintain, even during real-time production. If for some reason, there is a faulty load cell or a recurring issue with a particular filling head, it is actually very easy to shut-off that particular head to prevent it from filling. This can easily be done through the touch-screen panel.

Hygienic importanceNet-weight fillers are built to be clean and hygienic in design due to its numerous food applications. There is no contact between the nozzle and the bottle, and the filler

is designed to prevent product-stagnation for hygienic reasons. It is easy to run CIP (clean-In place) and SIP (sanitise in place) cycles on the net weight filler to ensure hygienic filling.

Looking at the features of net-weight filling, it is clear that this filling system is about precision in

filling and doing so in a hygienic way. Ultimately, this provides greater savings for the customer, which can be passed on to the end customer in an increasingly competitive market.


35


Enq

uiry

Num

ber

3093

Thehighest read raTes ever

high read rates help you increase efficiency, lower costs, and control traceability. With the new dataMan® 300 image-based barcode reader, even higher read rates can now be achieved:

• Intelligent Tuning automatically adjusts lighting, focus and exposure to optimize code reading, with a single button press.

• 1DMax+ with ‘hotbars’ technology reads 1-d barcodes faster and more reliably, even if damaged or badly printed.

• 2DMax+ reads any 2-d code, no matter the printing method, the surface it is marked on, or the code quality.

To get the benefit of the highest read rates ever, visit:

www.highestreadrates.com

What Would higher barcode read rates mean to you?

COG_ID_Food_Ad_USLetter.indd 1 13/02/2012 19:26Contact:Cognex Singapore Inc | +65 632 55 700 | [email protected]

Thehighest read raTes ever

high read rates help you increase efficiency, lower costs, and control traceability. With the new dataMan® 300 image-based barcode reader, even higher read rates can now be achieved:

• Intelligent Tuning automatically adjusts lighting, focus and exposure to optimize code reading, with a single button press.

• 1DMax+ with ‘hotbars’ technology reads 1-d barcodes faster and more reliably, even if damaged or badly printed.

• 2DMax+ reads any 2-d code, no matter the printing method, the surface it is marked on, or the code quality.

To get the benefit of the highest read rates ever, visit:

www.highestreadrates.com

What Would higher barcode read rates mean to you?

COG_ID_Food_Ad_USLetter.indd 1 13/02/2012 19:26




36

the chiller, and allowed to hold under temperatures of between 5 deg C and 60 deg C, bacteria inherently present in the food tends to multiply rapidly as these temperatures present a comfortable and non-threatening environment for reproduction.

Certain types of bacteria like the Salmonella species may be present in large populations and will cause food poisoning. Other types of bacteria such as staphylococus aureus may even produce toxins that are detrimental when consumed. Consumers with good body resistance may not experience adverse reaction after consuming bacteria laden food. However, others with low immunity can experience severe reactions, and for some it could even be fatal.

From a food safety perspective, time stamping is a good way of ‘reminding’ consumers of the dangers involved if they fail to manage their time of food consumption within the time limit. Consumers have a physical tag in the form of the

food stamp to look out for on every occasion and are able to safeguard themselves. Before the mandatory implementation of time-stamping, consumers might have unknowingly consumed unsafe food, much to their own detriment.

Practical imPlementationAlthough time-stamping serves to inform consumers of the need to consume their food within the four hour time limit, it is but one of the many measures needed to ensure food safety. Ask any food safety expert and they will tell you that this measure alone is insufficient to ensure food safety.

For a start, good food hygiene practices such as proper supplies of raw materials, control of food storage temperatures, prevention

o f cross -contaminat ion between raw and cooked food, necessary hygiene practices for food handlers, cleaning and sanitation programmes are some of the basic measures expected of those processing food or caterers.

In fact, NEA encourages caterers to implement an entire food safety management system that requires those processing food or caterers to manage all significant food hazards present in their raw materials or processes with proper documentation support.

Food businesses with adequate technical support may decide to establish

such a system on their own. Alternatively, those with limited internal resources could seek external help to get started on developing a holistic food safety management system.

caterers are encouraged to implement an entire food safety management system that requires those processing food or caterers to manage all significant food hazards present in their raw materials or processes with proper documentation support. By ng an tyng, principal consultant, tüv Süd PSB learning

FreshnessTime-Stamping:

Ensuredconsuming prepared foods within prescribed time limits.

Safe conSumPtionWhen food is removed from its heat source or

The National Environmental Agency (NEA), in Singapore, has made it mandatory that caterers indicate the four-hour limit for prepared food placed within temperatures of 5 deg C and 60 deg C.

Consumers who wish to consume food left under such conditions are advised to do so not later than the four hours from the time of preparation.

This regulation was imple-mented as a safety measure, meant to raise awareness among consumers on the necessity of

Enq

uiry

Num

ber

3101

PACKAGING & PROCESSING ASIA PACIFIC FOOD INDUSTRY JUNE 2012

38

BOH Plantations is a tea grower in Malaysia and account for 70 percent of all tea produced in Malaysia. With four tea gardens encompassing 1,200 hectares, their annual production is in the region of four million kilograms, translating to about 5.5 million cups per day.

As a vertically integrated tea company, operations are ranged in the entire spectrum of tea manufacture, from cultivation and processing to the packaging and marketing of its black teas.

In order to maintain its prime position in the domestic retail market and expand into overseas niche markets, the company realised that investment in their manufacturing process was required.

DemanDs For PerFormanceKey performance requirements were outlined for the imple-mentation of the project on improving their manufacturing process.

In order to maintain a prime position in the industry, the tea company realised that investment in their manufacturing process was required. By Peter Gustafsson, sales & business development manager, matcon

• Product QualityThe processing systems were to meet hygienic manufacturing and quality standards. The systems should have cleaning ability, homogeneity, and ensure product safety.

• Production FlexibilityThe manufacturing operation was to be designed to allow multiple recipe production simultaneously. This tech-nique is sometimes known as ‘parallel processing’. Quick recipe changeover and clean down (where necessary) also had to be considered.

• Space UtilisationThe company wanted to utilise existing floor space for the production area, which should allow for future expansion, both in capacity and number of recipes being produced.

Parallel ProcessInGThe company adopted the ‘lean manufacturing’ philosophy of parallel processing in their new production facility. By installing a cone valve intermediate bulk container (IBC) system, a flexible manufacturing facility can be attained with maximised throughput.

By operating independent ‘process modules’ and using the IBC as the ‘vehicle’ to move the product, overall equipment effectiveness (OEE) can be optimised, lowering the cost per kg produced.

Four position formulation system.

Discharge station providing controlled feed to form, fill & seal machine.

Maximum uality

Case-Study:

Minimum Space



Enq

uiry

Num

ber

3108

LEASEWe provide these services among others in our leasing packages for fixed monthly repaymentsthat amplify cash flow.

YOUR VEHICLES & EQUIPMENTTO REDUCE DOWNTIME!

■ 24-hour breakdown recovery■ Regular maintenance■ Track & Trace System■ Replacement vehicles■ Road tax and Radio licence renewal■ Yearly LTA inspection■ Accident reporting, claims and repairs■ Comprehensive Insurance

We are Singapore’s largest commercial vehicle lessor that can fulfill your fleet management needs.Find out our capabilities at www.goldbellcorp.comor call us at +65 6316 3000

‘APFI Ad’for specialdeals!

Quote

C

M

Y

CM

MY

CY

CMY

K

APFI ad_100512b.ai 1 5/11/12 4:47 PM


39

automateD recIPe FormulatIonThe formulation bay (housing four major ingredient IBCs), doses the major ingredients automatically using cone valve technology in a gain-in-weight manner into the receiving batch IBC at floor level.

The major ingredient IBCs can hold a combination of several recipes without the need for changeover. As there is no requirement for a secondary feeder, the system is easy to clean and allow for minimal down time when ingredients need to be changed.

Minor ingredients are pre-weighed manually and added into the batch IBC. Keeping this task manual provides flexibility, as there are many variations of minor ingredients. Formulation of the batch time is also shortened as this operation is done in parallel to the major ingredient batching.

The blender was selected as it achieves homogenous blends for a range of recipes using its 360 deg tumbling action. Many factors were evaluated including flexibility and product quality.

As the IBC is the blending vessel, it can mix several recipes without the need for cleaning and with zero contamination risk. This allows an increase in product quality, mix multiple recipes without any downtime and utilise minimal floor space.

FeeDInG PackInG machInesThe discharge station is installed above each packing line, ensuring a controlled discharge without product segregation, maintaining the homogeneity of the blended product. This is again achieved with the use of the cone valve technology.

To meet the demands of today’s volumetric fillers, the

powder handling (refilling of the infeed hopper) becomes even more important. If refilling is not reliable and ‘steady’, the product bulk density will change (head load in the infeed hopper), effecting the accuracy of the filled sachet and speed of the machine.

The system was installed in Spring 2011 and is now oper-ational, and meets the company’s performance requirements.

WIDELY used for culinary purposes and known as a phytomedicine, rosemary is also packed with antioxidant compounds that are able to delay food degradation. Refi ned rosemary extracts standardised to active components provide an effective antioxidant protection for food products.

Oxidation is one of the major degradation processes affecting food products. It results in off-fl avours development and colour degradation, thereby limiting the shelf life of foods and beverages.

Shelf-life is not only about microbial safety, but also oxidative stability. One of the biggest challenges of the food and beverage industry is to deliver products that are safe, appealing and convenient with a long shelf-life.

refi ned rosemary extracts standardised to active components provide an effective antioxidant protection for food products. by baptiste Demur, business manager, food preservation, naturex

RosemaryAnswer

Shelf-Life:

The

Ensuring microbial safety is a must, but it is not enough. What would be the point of retailing a product that is perfectly safe from a microbial point of view, but with a taste and colour that is unacceptable due to oxidative degradation? This is where food antioxidants come in.

anti-oXiDantS For ProteCtionAntioxidants are important in the food industry as they are essential in maintaining the quality of most food products throughout their shelf life. They help to preserve the appeal of foods during processing and storage.

Food antioxidants come in two main categories. Chain-breaking ‘primary’ antioxidants are able to directly inactivate free-radicals generated from fatty acids auto-oxidation, preventing them from

degrading other molecules in a cascade reaction.

‘Secondary’ antioxidants do not directly scavenge free radicals, but are able to inhibit oxidation catalysers. The most common primary food antioxidants are phenolic compounds Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT), tert-Butylhydroquinone (TBHQ), tocopherols and gallic acid esters such as propyl gallate. EDTA (chelator), ascorbic acid and its derivatives (oxygen scavengers), as well as sulphites (oxygen scavengers), are widely used as secondary antioxidants.

Some of these antioxidants are more effi cient in some foods than others depending on the oxidation pathway targeted. For instance, EDTA is suitable in mayonnaise, where it scavenges pro-oxidant metal ions promoting oxidative rancidity. TBHQ is typically used in oils to extend their shelf life. Ascorbic acid in beverages can scavenge oxygen that is responsible for the degradation of beta-carotene colourings leading to colour loss.

But the use of most of these antioxidants is strictly regulated. They are not allowed to be used in every food, and where they are allowed, it is often with dosage

Rosm

ary

Alex

L’Az

zurr

o, Is

rael


40

INGREDIENTS & ADDITIVES

Enq

uiry

Num

ber

3015


limits set by food safety agencies on the basis of toxicological data. TBHQ is even banned in Japan.

all in tHe naMeChemical -sounding names. Even tocopherols, which can be produced from natural sources, may sound artifi cial or chemical to consumers as their name is not reminiscent of the natural source they are produced from.

In recent years, consumers’ awareness of health implications relating to food consumption has increased.

Even though chemical addi-tives are generally considered as cost-effective and convenient solutions for food processing, consumers tend to associate ‘synthetic’ and ‘chemical’ terms with potential hazards, especially when used to qualify food constituents.

As consumers increasingly look into more ‘natural’ food, clean labelling drives a signifi cant part of innovation within the food industry.

Formulating or re-formulating food products with clean-label ingredients is a challenge, especially when it comes to technological ingredients. Natural ingredients may be seen as safe and healthy by consumers, but they are often considered to be lacking efficiency by the food processors – sometimes rightly so, and sometimes not.

In the area of antioxidants, rosemary extracts address this contradiction.

roSeMary SolutionRosemary (Rosmarinus offi cinalis L) is a fragrant and bushy ever-green shrub with aromatic leaves native to the Mediterranean basin. In addition to Northern Africa and South Europe where it both grows native and is cultivated, rosemary can also be found in

India, China, US, Australia , South Africa and more.

Rosemary leaves have a characteristic and pleasant fl avour, and so it has been used as a food flavouring for a long time. However, in addition to their flavour properties, rose-mary leaves are packed with antioxidant compounds able to provide health benefi ts as well as to preserve foods.

aPPliCation CHallenGeS reSolVeDThe fi rst commercial rosemary e x t r a c t s u s e d f o r t h e i r antioxidant properties were flavourful ingredients derived from rosemary oleoresins. Due to their signifi cant aroma, such rosemary extracts were mostly used in flavourful applications and labelled as fl avours.

Apart from their fl avour that was not compatible with most food applications, one of the other limitations of these extracts was also consistency.

The biggest challenge was to separate fl avouring components from the antioxidant components to deliver antioxidant rosemary extracts with a consistent efficacy and with less flavour limitations.

Two phenolic compounds naturally present in rosemary leaves, carnosic acid and carnosol, were identified as the main oil-soluble contributors to the antioxidant activity of rosemary extracts. As they are oil soluble, they are extracted along with oil-soluble flavouring components through the extraction processes of rosemary oleoresins using apolar solvents.

That is where the antioxidant properties of rosemary oleoresins come from. In addition to these oil soluble compounds, rosemary leaves also contain water-soluble rosmarinic acid, a caffeic


Andr

zej P

obie

dzin

ski,

War

min

sko-

Maz

ursk

ie, P

olan

d


dimer that also has strong antioxidant properties.

S t a r t i n g f r o m t h e r e , deodorised rosemary extracts with a standardised content in carnosic acid and carnosol, or rosmarinic acid, were developed. This generation of rosemary extracts with a low flavour and a consistent antioxidant activity spreads into many different applications including oils and fats, meat and poultry products, baked goods, sauces and dressings, dehydrated milk, and beverages — preventing rancidity, o f f - f lavours development , discolouration of carotenoids and meat pigments.

Identifying the key antioxidant components and being able to produce rosemary extracts with a guaranteed content in these compounds have been major milestones in the development of versatile rosemary extracts for clean label foods.

Making sure rosemary extracts contain a consistent amount of active compounds from batch to batch ensures that they deliver the same antioxidant protection into the food. Formulation of the extracts can also maximise their antioxidant potency and facilitate their handling.

Rosemary extracts are not magic bullets: they cannot fix every flavour or colour degradation issue. For instance, they are unable to stabilise chlorophyll colour, to prevent non-enzymatic and enzymatic browning reactions and flavour changes unrelated to oxidation reactions. But as primary antioxidants, they can provide technical and labelling benefits in a large scope of food and beverage products.

Stability in ColourSTo date, the main application for rosemary extracts standardised to rosmarinic acid is beverages.

In particular, they are able to extend the colour stability of beta-carotene used in orange-coloured drinks. At doses delivering 50 mg rosmarinic acid per kg, rosemary extracts have been shown to extend the colour stability of a soft drink containing natural beta carotene, exposed to direct daylight, by more than 50 percent.

In Rancimat comparative studies, a combination of an oil-soluble rosemary extract and micronised ascorbic acid delivering 22 mg carnosic acid and 150 mg ascorbic acid per kg soybean oil, has been shown to provide a similar antioxidant protection as TBHQ used at 200 mg of per kg oil.

Rosemary extracts standar-dised to carnosic acid and carnosol are also effective alternatives to tocopherols. In a context where the price of tocopherols increased in the past two years and remains high, rosemary extracts are readily available cost-effective alternatives.

Clean label aSSuranCeAs an acknowledgement of their technological benefits, rosemary extracts standardised to active compounds have been officially approved as food antioxidants in Japan, China and in the European Union, where they can be declared as ‘antioxidant rosemary extracts’.

Under this name, they are compatible with the use of ‘natural’ claims and compliment food product’s image as their name directly refers to their vegetal origin.

In most other areas, rosemary extracts can still be declared as natural flavours or just rosemary extracts in a consumer- friendly way.

The generation of rosemary extracts standardised to key active components, which overcame the flavour and consistency limitations of original products offered to the food industry, are now meeting the industry’s expectations: clean label with no compromise on performance.

R o s e m a r y e x t r a c t s standardised to carnosic acid have been shown to be able to substitute antioxidant systems into many foods for all natural reformulation. In particular, as rosemary compounds primarily demonstrate f ree rad ica l scavenging properties, they perform well against synthetic primary antioxidants.

For instance, rosemar y extracts standardised to carnosic acid, when used at a dose delivering 100 mg carnosic acid per kg, are able to substitute BHA/BHT/citric acid (30 mg/kg each) in dry sausages, where this combination is considered the best-in class antioxidant system.

Rosemar y extracts can also be combined with more conventional antioxidants in order to benefit from a synergy, and reach a maximum protection level at cost-effective doses. For instance, in oils, optimised blends of rosemary extracts and ascorbic acid can be alternatives to TBHQ.


42

INGREDIENTS & ADDITIVES

Kalsec® Corporate Responsibility and Sustainability

The Kalsec® team of experts can create natural solutions for food ingredients — delivering colors, flavors, hops and antioxidants specific to your product requirements. From the crust, to the sauce, to the toppings, to the beer, we can enhance your product’s shelf life, colors and flavors naturally. And with cleaner labels, your profit margins will benefit from the power of Kalsec® expertise...any way you slice it. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

Products, Service and Science you can trust…naturally.™

ka l s e c

Kalsec ®, Inc. Kalamazoo, MI USA 49006+1.269 .349 .9 711 w w w . k a l s e c . c o m

The Kalsec® team of experts can create natural solutions for food ingredients — delivering colors, flavors, hops and antioxidants specific to your product requirements. From the crust, to the sauce, to the toppings, to the beer, we can enhance your product’s shelf

Power PizzaAny way you slice it, dice it or pour it —

add the power of Kalsec® Natural Antioxidants, Colors, Flavors and Hops.

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

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

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

IndonesiaPT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

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

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

C

M

Y

CM

MY

CY

CMY

K

Enq

uiry

Num

ber

3095

fortifi ed/functional products are taking off with a vengeance.

HigH demandS in aSiaBy the end of the forecast period, in 2015, fortified/functional product sales in Asia Pacifi c are projected to hit almost US$70 billion, making it the world’s largest regional market for these products.

The predicted growth rate of 28 percent over the 2010-2015 period will be substantially higher than the global average, anticipated to be around 16 percent.

In contrast, today’s largest regional fortifi ed/functional products market, North America, will suffer stagnation due to recessionary pressures and market saturation.

The three most dynamic growth markets over the forecast period are predicted to be China, India and Thailand, with anticipated value growth rates of 79 percent, 35 percent and 31 percent, respectively. Indonesia will also continue to show promising growth.

By the end of the forecast period, in 2015, fortifi ed/functional product sales in asia pacifi c are projected to hit almost US$70 billion, making it the world’s largest regional market for these products. By ewa Hudson, global head of health and wellness, euromonitor international

Health Foods Thrive In Asia

AMONG the seven regions covered by the company’s research, Asia Pacifi c is not only the largest in terms of consumer headcount, but also the most diverse in terms of culture, socio-economics and consumer trends.

The region is home to two of the most advanced health and wellness markets in the world, namely Japan and South Korea, as well as featuring some

Sele

na N

BH, C

arrb

oro,

US

Rica

rdo

Perin

a, B

razil

of the most underdeveloped markets in terms of packaged food and beverage penetration, such as Laos and Cambodia, where fortified/functional products are still an abstract concept. In addition, it is also home to a growing number of emerging economies like China, India and Indonesia, where


44

HEALTH & NUTRITION


The more mature markets of South Korea and Japan are likely to continue to contract, although a number of categories, such as fortified/functional confectionery and some types of RTD hot drinks, can still expect to enjoy dynamic growth in these saturated markets in the foreseeable future.

Moreover, in South Korea, the fortified/functional energy drinks category is predicted to achieve growth of 141 percent in value terms over the forecast period because this type of product made a late entry, appearing in the South Korean market only towards the end of the review period.

Big SpenderSOn the whole, consumers in the Asia Pacific region tend to be far more prepared to pay a premium price for a product promising extra benefits, while displaying a much greater reluctance when it comes to handing over those extra pennies for less tangible attributes, such as organic, or for healthier products whose taste is perceived to be inferior, such as better-for-you (BFY) offerings that are reduced in sugar, fat, salt and/or carbohydrates.

In Asia Pacific, 40 percent of per capita expenditure on health and wellness foods and beverages went on fortified/functional products in 2010, while in Western Europe this figure was just 22 percent. Western European consumers, on the other hand, forked out almost 40 percent of their health and wellness spent on BFY products, while in Asia Pacific this figure was just 12 percent.

Retail value sales of fortified/functional food and beverage offerings in the Asia Pacific region amounted to almost US$54 billion in 2010, accounting for 28 percent of total global sales. With projected value growth of 28 percent over the 2010-2015 forecast period, the region is set to overtake North America, which is currently the largest regional market for fortified/functional products.

At present, in Asia Pacific per capita expenditure on fortified/functional products stands at around half the global average, hinting at the growth potential of this region.

Enq

uiry

Num

ber

2900

Food producers are under increasing pressure to deliver

safe products while satisfying consumers’ desires for foods

that taste great, have improved shelf life and label-friendly

ingredients.

The Purasal® and Optiform® family of ingredients, based

on unique fermentation technologies, is the industry’s

answer to natural food preservation.

• Optiform solutions fight pathogens and help to ensure

food safety

• Purasal solutions fight spoilage organisms, ensuring

product shelf life

For more information, please visit:www.purac.com/preservation

Purac Asia Pacific, 3 International Business Park #06-19 Nordic European Centre, Singapore 609927

Phone: +65 63491350

Nature’s best solution for food preservation

Purac AFJ May-Jun11 … (May 4)

At present, in Asia Pacifi c per capita expenditure on fortified/functional products stands at around half the global average, hinting at the growth potential of this region.

Over the 2005-2010 review period, value sales of fortified/functional food and beverage products in Asia Pacifi c grew by 59 percent, based on year-on-year US$ exchange rates. China, Indonesia and India emerged as the highest growth markets, recording value sales increases of 122 percent, 112 percent and 72 percent, respectively.

bone health proved particularly popular with Chinese consumers. This was certainly the case for products containing functional ingredients based on the ethos of Traditional Chinese Medicine, such as E-jiao (gelatin derived from donkey hide), red dates and Chinese wolfberries. But

some more universally popular ingredients also benefi ted.

Vitamin C, for example, has long been valued by Chinese consumers for its health benefi ts, and most notably for its ability to strengthen the immune system. In addition, as a vitamin with proven antioxidant properties, it is also widely believed to possess anti-ageing effects.

Over the review period, this prompted several beverage manufacturers to launch products with vitamin C as a key functional ingredient. Notable launches included Lemon C from Yangshengtang and Lemon Me from Huiyuan, both of which compete in the fortified/functional fruit and vegetable juice category.

The ‘beauty from within’ trend also helped to strengthen the appeal of fortified/functional beverages towards the end of the review period, with many companies launching products claiming to offer skin care benefi ts.

For example, 2010 saw Huiyuan introduce a product in the functional/fortifi ed fruit and vegetable juice category, the vegetable protein content of which is meant to improve skin appearance and prevent ageing.

Products such as these are primarily targeted at young, middle and high-income women in urban areas. Statistics show that value sales of food and beverage products with a beauty from within prime positioning focus more than doubled in China over the review period.

india: aFFordaBLe For tHe maSSeSThe estimated size of India’s fortifi ed/functional products market was just

over Rs100 billion (US$2.2 billion) in 2010, still significantly smaller than the Chinese market. Although India’s health and wellness products market remains underdeveloped, an increasing number of manufacturers are starting to add functional ingredients to their products.

As a result, category penetration has started to increase notably, with even staple foods such as bread and biscuits sporting functional ingredients at the end of the review period.

Fortifi ed/functional herbal tea clocked up the strongest value growth (346 percent) of all fortifi ed/functional categories.

Sele

na N

BH, C

arrb

oro,

US

cHina: HeaLtH BeneFitS & BeaUtY From WitHinIn China, forti f ied/functional

packaged product sales amounted to RMB108.2 billion (US$15.9 billion) in 2010, three quarters of which were accounted for by packaged foods and the rest by beverages.

Over the years 2005-2010 review period, fortifi ed/functional herbal tea clocked up the strongest value growth (346 percent) of all fortified/functional categories, albeit from a low base. This growth surge was propelled by the rising popularity of products with soothing and relaxing properties, helping urban consumers cope with their increasingly hectic lifestyles.

Fortified/functional fruit and herbal teas are particularly suited to this positioning, and appeal greatly to mid-income women working outside the home. Unilever Group’s Lipton brand led the category in 2010 with a 20 percent value share.

The review period saw plenty of launch activity in the arena. Products claiming to offer specifi c benefi ts in terms of digestive health, immune system support, weight management, oral health and


46

HEALTH & NUTRITION


While it is true that the consumer base for fortified/functional foods, such as breakfast cereals and pro/prebiotic yoghurt, remains restricted to the more affluent, fortified foods like biscuits and bread have gained considerable popularity among India’s mass-market consumers looking for an affordable nutrition boost.

of fortified/functional products in Indonesia in 2010. Product segmentation based on functional ingredients was the main phenomenon observed in the category over the review period.

For instance, calcium-fortified milk and powder milk are mainly targeted at older consumers, many of whom suffer from osteoporosis, while flavoured powder milk fortified with a combination of vitamins and minerals is largely aimed at children. Flavoured powder milk with added dietary fibre was launched in an attempt to carve out a target audience of female consumers concerned about digestive problems.

In fortified/functional beverages, which accounted for around one fifth of Indonesian fortified/functional product sales in 2010, Asian speciality drinks registered the strongest value growth of 36 percent in 2010, followed by sports drinks.

Growth in the latter category was driven by launch activity and expanding product distribution. In addition, the brand Pocari Sweat (from Amerta Indah Otsuka) set a new tone in terms of packaging sizes and types. Initially only available in cans, by 2010 the brand hit the shelves packaged in PET bottles of varying sizes, making the drinks more convenient and suitable for on-the-go consumption.

Fortified/functional instant coffee also registered admirable dynamism over the review period in Indonesia, with value sales rising by 136 percent. The industry has been working hard to convince consumers of these products’ benefits, and with appreciable results. The direct selling company, CNI, saw sales of its ginseng coffee surpass those of its ginseng dietary supplements, so much so that in terms of volume sales, the product led fortified/functional instant coffee in 2010 in Indonesia.

This success, especially in communicating the health benefits of ginseng-fortified instant coffee products to consumers of the older generation, prompted other companies, both local and foreign, to follow suit. Follower brands in ginseng coffee include Miwon Kopi Ginseng and Hi Red Korean Ginseng Coffee.

Davi

d Ar

ella

no, B

arce

lona

, Spa

in

The uptake of fortified/functional products aimed at children, such as biscuits and hot drinks, has long been quite enthusiastic in India, and there is significant potential to expand this market further.

According to UN estimates, over 60 percent of Indian children are malnourished to some degree, and fortified/functional malt-based beverages targeted at children are the best-selling health and wellness products, accounting for close to one third of overall fortified/functional product sales (by value) in India in 2010.

As the concern for and awareness of nutritional requirements continues to rise, manufacturers are also increasingly focusing on lower-income adults, with the dual result that adults are now also consuming fortified/functional hot drinks and that hot drinks positioning is becoming ever more specific.

Traditionally, fortified/functional hot beverages were sold primarily through chemists/pharmacies in India, but recently the widening of the consumer base has resulted in their increased availability across other distribution channels. Rising food prices, however, do pose a threat to the growth of this category, particularly for products targeted at India’s lower-income groups. In 2010, soaring cocoa and sugar prices meant that unit prices of fortified/functional beverages rose by five percent.

indoneSia: Segmentation & packaging Noodles and dairy products were

the two biggest contributors to current value sales

Category penetration has started to increase notably, with even staple foods such as bread and biscuits sporting functional ingredients



48

HEALTH & NUTRITION

TIME stands still for none, with this being especially apparent to consumers who are resisting the signs of ageing. As one grows older, the body degenerates faster than it grows. This results in an increased susceptibility to conditions that are more prevalent with age, which can range from osteoporosis to dementia.

However, none are as im-mediate and visible as the changes in one’s skin condition. As the most prominent indicator of age, skin has been the focus of most people’s attention.

in the race against time, consumers are starting to realise that lustrous, youthful skin can be achieved with diets that are high in vitamins, phytochemicals and polyphenols. By sherlyne Yong

FREEWrinkle-

Dietby the human body that can be found in skin, cartilage, tendons and bone.

Collagen forms the structure of the dermis (the inner layer of skin) and abounds in large quantities among children, but diminishes as we age due to decreased production.

Skin imperfect ions l ike wrinkles are mostly caused by exposure to external elements that alter the makeup of collagen, which leads to bad skin texture and the buildup of impurities.

fruits & VeGetABlesMost fruits and vegetables are rich in vitamin C, which also acts as antioxidants and fi ghts against free radical damage. Multiple studies have suggested that the consumption of foods rich in vitamin C are associated with lower rates of cancer, includingskin cancer. Some examples of these foods are blueberries,

With technological advance-ments and a longer lifespan, people feel younger than their biological age and would like their external appearance to refl ect that as well. This has been made more pertinent with the increase in ageing populations across the world.

tHe struCture of YoutHMuch of the qualities that are sought after in good, healthy skin, such as smoothness and firmness, can be attributed to collagen. It is a protein produced

Dan

Zen,

Dun

das,

Can

ada


49

papayas, bell peppers, straw-berries, broccoli, and other citrus fruits.

Meanwhile, vitamin C is essential in collagen synthesis, and needed for converting proline and lysine into hydroxyproline and hydroxylysine respectively, both o f wh ich are ma in components of collagen.

Vitamin C deficiency would halt collagen production, as exemplified in cases of scurvy where collagen-reliant parts degenerate rapidly.

Vitamin C is water soluble and sensitive to high temperatures. Due to its nature, some degree of vitamin loss is inevitable during processing. When the food is blanched or undergoes pasteurisation or canning, it loses some of its effi cacy.

As such, produce is best used when freshly harvested, or processed immediately after preparation.

retAininG tHe nutrientDue to its sensitivity, it is inevitable for some of the vitamin C to be lost during processing unless it is eaten fresh. As a result, manufacturers strive to maximise the amount of vitamin C in a product before and during processing.

For instance, farmers might reduce the amount of fertilisers used on their crops, as it negatively affects the amount of vitamin C found in the produce.

It has also been found that in the drying of fruits and vegetables, vitamin C is best retained under indirect exposure driers. Drying

Dabi

nsi

The

craz

y fi l

m g

irl

Enq

uiry

Num

ber

3028

systemlogistics.com

Production

SystemLogistics

Shipment

Partnership. Innovation. Creating Supply Chain Solutions.

• Automated warehouses • Stacker cranes • Picking systems• Handling systems • Palletizing and depalletizing • Vertical lift• Warehouse management software • Paperless systems

The secret of a successful operations management nowadays,

is the right balance between production and shipping

operations. The right amount of product, in the right place,

at the right time. System Logistics is your partner in

creating innovative supply chain solutions. We

design and manufacture your system to meet your specific

needs. Storage solutions rationalization, lean order

preparation, just in time distribution systems, flawless

and robust WMS software. Faster operation time and cost

reduction thanks to a smooth, fluid and waste free

operation flow. Our innovation and commitment makes your

supply chain simpler and your flow nothing less than perfect.

The secret of a successful operations management nowadays,

Is your supply chainflow as lean as this?

rsca

dv.it

HEALTH & NUTRITION



50

HEALTH & NUTRITION

should be as rapid as possible, and the fruit may also be treated with sulphur dioxide beforehand to slow enzymatic breakdown and nutrient loss.

Alternatively, manufacturers can add ascorbic acid, a form of vitamin C to products when relevant. Commonly added to food as a preservative, it can also be used to replace nutrient loss.

Studies have also shown that packaging plays a part in preventing the loss of vitamin C. Degradation is less apparent in containers that are airtight and safe from light penetration. In addition, glass containers are better than paper-based packaging for retaining the vitamin.

Colourful BenefitsNutritionists have long advocated the consumption of brightly coloured fruits and vegetables due to the phytochemicals that reside within. One such example is carotenoids, with the two most important antioxidants being beta-carotene and lycopene.

As carotenoids cannot be synthesised, they have to be replenished through the diet. Beta-carotene can be found in dark, leafy, green vegetables and other red, orange and yellow fruits like spinach, kale and pumpkin, while lycopene is found in tomatoes and grapefruits among others.

Beta-carotene is the precursor to vitamin A, which gets further conver ted into ret inoids . Retinol has the dual function of smoothing out wrinkles and boosting collagen by inhibiting the genes that break it down.

Lycopene works the same way by blocking enzymes that destroy collagen, and has displayed greater efficacy in neutralising free radicals. In the meantime, a study has also shown that the concentration of lycopene

in skin lowers the level of skin roughness, while another has revealed its ability to protect against sunburn.

Most times, raw foods have greater antioxidant levels, but lycopene bucks the trend by increasing its quantity in tomatoes that have been processed over heat. This includes stewed tomatoes as well as processed sauces and puree.

(EGCG) is the main source of its antioxidant and anti-cancer properties. Not only does it inhibit cancerous cell growth, it also encourages the self-destruction of cancerous cells. In relation to neutralising free radicals, a study has also highlighted its ability to prevent oxidative damage.

The same study has also shown EGCG’s ability to inhibit photoaging of the skin, which is

Liz W

est,

New

Jer

sey,

US

Lycopene bucks the trend by increasing its quantity in tomatoes that have been processed over heat.

Found in fruits like blue-berries, blackberries and cherries, anthocyanins are colour pigments with a blue hue. Apart from its antioxidant and anti-inflammatory properties, anthocyanins aid skin complexion by regulating circulation and stabilising the structure of collagen. Frozen fruits are a viable source of these anthocyanins as they are not damaged by freezing.

Drink it upGreen tea has also been suggested as potential collagen support food, due to its high amounts of flavanoids and polyphenols. Apart from its free-radical neutralising abilities, catechins found in green tea have also been shown to prevent the breakdown of collagen.

In particular, the catechin ep iga l locatech in -3 -ga l l a te

caused by chronic exposure to the sun, and characterised by dry and rough skin, wrinkles, poor elasticity, and impaired wound healing.

To sum it up, a combination of factors such as aging populations and increased lifespan has created a focus on retaining youthful features. This will lead to the growth of the beauty industry, as well as the food industry.

While the common approach would be to head for beauty creams and serums, consumers are also realising that dietary habits play a much more influential and lasting role. With this knowledge, consumers are expected to display more mind-fulness in grocery selection by opting for nutritious and functional foods.

Enq

uiry

Num

ber

3091

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

together with同期举办

ASIA FRUIT LOGISTICA

Inter-national trade exhibition

国际贸易展览会

Hong Kong 5 –7 September 2012

2012年9月5 –7 日，中国香港

ww

w.a

siaf

ruit

logi

stic

a.co

m Asia‘s Fresh Produce Hub

亚洲新鲜果蔬行业聚集点

Enq

uiry

Num

ber

3105

LycoRed's natural red colorant from tomatoes

Tomat-O-Red® ColorGo Natural Go Vegan!

♦ EU & FDA approved food colorant♦ Heat and Vitamin C stable♦ Can be used in a wide range of pH levels ♦ Patented

BEVERAGE ASIA PACIFIC FOOD INDUSTRY JUNE 2012

52

ThoughT to be one of the world’s oldest beverages, beer still retains its popularity by being the top alcoholic beverage drunk globally.

According to a sur vey conducted by Canadean, beer share in major emerging markets have been increasing steadily, with a rise from 34 percent in 2000 to 40 percent in 2010.

For instance, Asia has seen rapid growth in the beer industry that was mostly brought on by rising incomes, a greater demand for quality and increased accessibility. Data from Canadean, which compared five-year (2003-2008) beer compound annual growth rates between regions, revealed that Asia had the highest growth rate at 8.4 percent.

With increased consumption, the beer industry is facing a greater demand for beer variety as well. This can be seen in the rise of microbreweries and craft beers in markets such as the US and UK, as well as China, the world’s top producer of beer.

Traditionally, beer is mainly made with just four ingredients: cereal grain, yeast, water and hops. However, a slight change to any of the four ingredients could lead to great differences in the end product, and most variations in beer types are a result of adjusting the grain bill.

The Main ingredienTThe grain bill, otherwise known as the mash bill or mash ingredients, refers to the combination of grains used in the brewing process. The grains are used to produce fermentable sugars, also known as the wort, which are then fermented to become alcohol.

A malted grain, on the other hand, refers to grain that has been steeped in water and left to germinate before it is kiln dried to the desired colour. The malt will

The grain bill makes up the largest part of a brew, by influencing its taste, texture and colours. it is one of the most variable ingredients in beer production, and can be altered to create brews with unique properties. By Sherlyne Yong

MashingUp

ABrew

Jere

my

Keith

, Brig

hton

, UK

Leon

ardo

San

ches

, Sao

Pau

lo, B

razil

BEVERAGEJUNE 2012 ASIA PACIFIC FOOD INDUSTRY

53

Good barley malts are dependent on the quality of the raw barley, which are affected by variables such as climatic conditions, soil, species and quality of harvest.

grain Of ChOiCeMalted barley is the grain most commonly used in beer brewing, particularly for its high diastatic power. Good barley malts are dependent on the quality of the raw barley, which are affected by variables such as climatic conditions, soil, species and quality of harvest. However, most brewers differentiate barley malts by their species, which are

marked by whether they grow in two, four or six rows along the central stem.

Two-row barley are perceived as having better quality because it malts best, is sweeter, and has higher starch to husk ratio than the other two types. In contrast, six-row barley is favoured for being more economical and having a higher concentration of enzymes.

provide the enzymes and starch required. In mashing, ground malt is mixed with water over heat to facilitate the enzymatic breakdown of starches into simple sugars. Yeast is then added, and uses the sugar to produce alcohol and carbon dioxide gas.

At the same time, the type and amount of malt also contributes to the colour of the beer, as well as its body and mouthfeel. While certain types of beers may use only a single type of malt, brewers often use a combination of base malts and specialty malts.

The former forms the bulk of the grain bill and is utilised for its diastatic power (the ability to convert starch), while the latter is used in small amounts, 10 to 25 percent of the total mash in-gredients, to influence the flavour, colour or viscosity of the beer.

Enq

uiry

Num

ber

3094

2011_02_16_KHS_INNOPACK_MP_180x115mm_en_2.indd 1 17.04.12 14:53

BEVERAGE ASIA PACIFIC FOOD INDUSTRY JUNE 2012

54

Apart from species, the amount of kiln drying that takes place results in different types of malts being produced. Spanning up to 30 hours, the barley is slowly dried in a kiln with temperatures that can go up to 200 deg C. Lighter malts are formed at lower temperatures, and used as base malts, while the darker malts are normally used as specialty malts.

LighT BarLeY MaLTSThe most popular kinds of light malts are pale malt and pilsner malt, the former used for making pale ale/bitters while the latter is employed more for pale lager. Pale malt is light in colour and the cheapest barley malt available due to economies of scale. It can be used as base malt in many styles of beer, and is typically kilned at 95 to 105 deg C. It also has a lower haze potential.

Pilsner malt is generally the lightest malt available, but is strongly flavoured and has a sweet, malty flavour. It is the basis of pale lager and makes up the entirety of its grain bill most times.

Despite being kilned at temperatures around 115 deg C, light coloured specialty malts have enough diastatic power to convert their own starches. They are darker than most base malts, and provide more aroma and malt flavour to the beer. Examples are Vienna malt and Munich malt, which can both be used as base malts due to the ability to self-convert starches, but generally takes up only a small percentage of the grain bill.

dark BarLeY MaLTSMost dark coloured malts are used as specialty malts because they undergo high temperatures in the kiln, which leaves them with little or no enzymatic abilities. As

a result, they cannot be used alone in a mash, and are used in small amounts for their strong flavouring and colouring.

An example is amber malt, which is kilned at temperatures of 150 to 160 deg C and possesses an intense and bitter flavour that mellows with aging. Brown malt belongs to this category as well. These malts are employed in beers such as porter, stout and bock, a strong lager originating from Germany.

Chocolate and black malt are two other types of dark coloured malt that are kilned at even higher temperatures. Chocolate malt has a dark brown colour and contributes undertones of vanilla and caramel in addition to a nutty, roasted flavour. It is a main ingredient in stout and is also used for dark lagers or brown ales.

Meanwhi le , b lack mal t is kilned at around 200 deg C, which carbonises the malt and delivers an ashy and bitter taste that is distinguishable from hops. It is also used to darken beers at times.

Caramel malt, also known as crystal malt, is produced at

Mic

hal Z

acha

rzew

ski,

War

saw

, Pol

and

controlled temperatures whereby the starches are converted to sugars and caramelised. It is first stewed in a damp or wet oven before being kiln dried, which allows the extraction of flavours without having to undergo mashing.

Temperature is the main variable that affects the colour and depth of caramel flavour in the malt. It comes in a variety of colours, from light to dark amber, and tastes anything from mild caramel to burnt sugar. Mainly used for beer colour, it also improves foam stability and

Epic

Bee

r, Au

ckla

nd, N

Z

BEVERAGEJUNE 2012 ASIA PACIFIC FOOD INDUSTRY

55

Drin

ktec

contributes to beer sweetness, body and mouthfeel.

MaLTed WheaTUnlike barley that is utilised mostly for flavouring and colour, wheat is an adjunct commonly used by brewers to enhance the mouthfeel of their beers. Its main difference from barley is having higher protein content.

The large presence of protein has resulted in better foam stability, as well as a fuller body. This has also led to greater haze potential and high effervescence. While it enhances the texture of beer with a silky mouthfeel, wheat contributes little flavour as compared to barley. They are therefore used as the base

for beers with fruits or spices and herbs.

A type of beer that largely employs wheat is wheat beer, or Bavarian-styled beers, such as weissbier/witbier or sour varieties like lambic. Weissbier/witbier is literally translated into white beer, and is named such due to its hazy appearance and pale colour. Some of these beers may undergo secondary filtering to produce a cystal clear appearance. In most instances, white beer is formed with a combination of malted barley and wheat in almost equal amounts.

an aTYpiCaL MaShApart from malted barley and wheat, mashing ingredients may also include adjuncts like rice, corn, and gluten-free grains. Adjuncts are supplementary to the malts and are often utilised as cheaper alternatives to barley.

Corn is typically the top adjunct used by brewers, in part due to cost, availability and com-position, as it produces sugars and dextrins that are similar to those produced by malt. Even though it may contribute a somewhat apparent corn flavour, it is suitable for use in many styles of beers, such as the sweeter dark beers or lagers. Simultaneously, it

has protein-lowering capabilities, which results in a clearer and lighter brew.

Rice is widely used in the US for producing light lagers, as it is relatively tasteless and does not affect the malt flavour of the beer. At the same time, it provides a dry and crisp quality to the end product as well. However, not all types of rice are suitable for brewing, as viscosity of the brew is affected by medium to long grain rice.

Catering to people with gluten intolerance, more brewers are creating low gluten or gluten-free beer. Gluten is found in wheat, barley and rye, ingredients that are commonly used in traditional brew making. As such, alternative grains such as quinoa, millet, buckwheat and sorghum are used as substitutes for carbo-hydrates instead.

With a heightened demand for variety, the craft beer industry is brewing experiential and un-conventional concoctions. While some may incorporate less common ingredients like fruits, herbs and spices, most brewers have stuck to experimenting with a brew’s main base – its mash bill – as there are many types of grains available that lead to different effects, textures and taste within a beer.

Cars

ten

Mue

ller,

NRW

, Ger

man

y


As You GoCleAn

Think back to the activities done in kitchens much like the ones used generations ago by our grandparents — steps like cutting, portioning, frying, cooking and freezing were all done in the traditional kitchen. Fast-forward to the present, these steps are now rarely carried out in home kitchens as consumers indulge in a lifestyle that demands foods that are ready to cook as and when they want it. With this, manufacturers are required to invest in the technology for mass produced foods, ensuring that the specialised processes of food production is carried out in an efficient and hygienic way.

“I f you go back to our grandmother’s kitchen, it would have taken about two hours to prepare something, and now you read these articles where people don’t know what they’re going to eat until just before they’re actually eating it. You know, out of the fridge and into the microwave,” said Mike Brodziak, regional director for Asia, John Bean Technology, Food Solutions and Service Division.

Speaking in an exclusive interview with APFI, Mr Brodziak, talks about how the company’s tackling the challenges of maintaining quality and food safety of the products head on, with developments in its equipments and strengthening customer relations.

ConvenienCe Based out of Chicago, US, the company has a global presence in the area of food technology, and growing from strength to strength in countries within Asia, such as China, Thailand and India.

As consumer demands in the emerging markets move towards fast food and pre-prepared foods, the company’s food segment is focused on two main customer types for its complete line of solutions: The quick service restaurants with a large centralised kitchen, like fast food restaurants McDonald’s and KFC; and those in food retail, like frozen dumplings, chicken nuggets and other pre-prepared foods.

“If I go through some of the highlights on the food side, the

company has sterilised more than 50 percent of the world’s canned foods, freezed more than 50 percent of the world’s frozen foods, then squeezed more than 75 percent of the world’s citrus juice,” commented Mr Brodziak on the company’s business within the food sector.

The need to maintain the highest degree of hygiene and quality in the food industry drives the company ahead in its developments and advances. By Tjut Rostina

SafeTy fiRSTEnsuring safety and hygiene in food products is ingrained in the company’s philosophy behind the design and development of its full line of equipment. In fact, food safety is stated as what got the company into the food business, according to Mr Brodziak. “Customers have been increasingly concerned about food safety and hygiene. What makes us stand out is that we have, right from the design phase, technology which relates to assuring food safety,” he adds.

The company has a philosophy or a term that they use called ‘Hygiene By Design’, and over the years, the design of its equipment have been centred on this philosophy and improved

have implemented Clean-In-Place systems that have been used for a number of years,” explains Mr Brodziak.

An example of such a design is the company’s spiral freezer. The spiral freezer is designed as a frameless system with a belt that self-stacks, requiring cleaning to be done only on the belt. As it has 75 percent less rails, the space for bacteria to grow is minimised. DollaRS & SenSeMaking sense of the dollar investment in equipment is an important factor when consider-ing to improve the efficiency of production. Positioned as a premium price with premium value equipment supplier, one of the challenges that the company

upon constantly. Sharing this philosophy with customers, it is explained that there are various areas within an equipment that can allow bacteria to grow, such as hollow surfaces and crevices. Even with a freezer that operates at -40 deg C, bacteria such as listeria cannot be eliminated. Due to this, each component is designed individually, and steps have to be taken to make sure that the equipment is easy to clean and sanitise.

“What you cannot see, you cannot clean, so everything has to have an open design. You must be able to see everything, even in a complicated machine. We have to start by designing the machine in a way that is easy to clean, and on top of that, we


57

FEATURES

Enq

uiry

Num

ber

3114

Mr Akimoto packs like no one else.

He banks on MULTIVAC’s customized solutions.

Multivac Pte ltd25 International Business Park #01-61/63 German Centre Singapore 609916 Tel: +65 6565 3918 • Fax: +65 6566 9798Email: [email protected] • Website: www.multivac.com

faces is to make customers understand the merits ofinstalling a premium equipment with value propositions.

“At the end of the day, cus-tomers look at the total cost of a piece of equipment, and ultimately at the quality of their product and the total cost to produce it. Those value considerations are how we are successful. We talk about cents per kg when we sell our equipment, instead of just the upfront investment, because over a year, you may produce more products, so the payback will be faster. The running cost, food safety and quality are the areas that we have to focus on when se lect ing the r ight equipment. Otherwise, it will cost more,” he advised.

Some of the other pointers to look out for are the equipment’s energy consumption and yield. Citing an example, Mr Brodziak said that one of the customers had brought in a freezer that was purchased at a much lower price by another company to compare. After calculating the running cost of both equipment and production, it was concluded that although the freezer by JBT had a premium price upfront, the total running cost would be lower if the freezer usage is continued for more than two years.

“We honestly believe in two things. One is we need to have a

very rational logical discussion of customers to show the value proposition. The second thing is, we never want to just sell our equipment and walk away. It doesn’t play to our strategy, which is providing the whole lowest total cost of equipment. We want to be with our customers over the entire equipment life-cycle,” he adds.

Standing the testament of time, a 40-year old freezer is still in operation in India. Although this is a very unusual occurrence, it happens and support from the company continues.

“We sort of feel that the merits of getting a new freezer sort of comes earlier than 40 years, but yes, it has lasted that long. Whenever we develop something that is a techno-logical improvement, we always have our engineers tell us how we can retrofit this into existing systems.”

One of the ways to gain a better understanding of the customer’s processing needs is by simulating the actual operating equipment and production processes. This can be carried out at the company’s tech centres in Europe and North America. While the set-up of a tech centre in Asia is still being considered for implementation in the next couple of years, customers in Asia have been keen to travel to

the centres in Europe to access the full-scaled services available at the tech centre.

inTo THe fUTURePublic records show that about two percent of the company’s sales go back into investing in research and development, with this year’s research budget estimated to be US$ 18.5 million.

“A lot of the developing we do is along with our customers. But really everything we do is a jour-ney in better understanding what our customer wants. Everything we do is market and customer inspired,” said Mr Brodziak.

“We believe that not only should we have the ability to provide turnkey solutions requiring multiple pieces of equipment, but also that each individual equipment be best-in-class. As such, we constantly have projects that regenerate our entire portfolio. On record is a twin belt freezer, which effectively can freeze hamburgers at the equivalent capacity of 80 cows per hour,” he continues.

In keeping with the company’s business strategy, the company is focusing on Asia as a prime area, with increasing growth in China and India. In response, the company will expand their existing business in both these countries. By and large, the company moves along with their customers in penetrating new territories. Mr Brodziak commented that countries like Myanmar and Sri Lanka are among the countries to watch out for with growth opportunities.

For the year 2012, the company’s forecast for Asia is expected to grow faster than the market, which has a double-digit growth.


Mike Brodziak, regional director for Asia, JBT

Mike Brodziak, regional director for Asia, JBT


Enq

uiry

Num

ber

3042

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

USA BELGIUM TAIWAN BRASIL CHINA TURKEY

There is nothing like a challengeto bring out the best ...

Enhanced Sanitary Dryer

With nearly 1700 hours of fresh thinking, clean design and total re-engineering, the WengerDrying Technology team has met unprecedented design parameters.

The result? Wenger’s all-new Enhanced Sanitary Dryer – featuring design innovations that:

• increase sanitation• minimize cross-contamination risk• improve clean-out efficiency

Get details now on this new standard in horizontal conveyor drying.

[email protected]

Wenger_SanDryer_171x122mm 2/10/12 10:42 AM Page 1 Enq

uiry

Num

ber

3090

Dr John Maxfield expects more than just advertising promises when he buys a packaging machine.

He is convinced by 130,000 machines sold,

900 sales and service staff worldwide,

65 daughter companies and

50 years experience.

www.multivac.com

FEATURES

The Right

System For You

Making the right selection will require the input of many departments, and it’s more than crucial to obtain management buy-in (the number of failed implementations is considered directly proportional to the level of this buy-in). As you go through your evaluation process, consider the following four points:

WHAT DO YOU WANT TO ACCOMPLISH?Your ERP strategy must be in line with your overall business

INTEGRAL DECISIONThe right technology can tame complexity, adapt to change, and support developments. This in turn may add complexity, which may then be simplifi ed by technology — a healthy cycle. Get it wrong, and instead of being part of the solution, the ERP system becomes part of the problem.

Recent research with IDC Manufacturing Insights, shows that 34 percent of manufacturers ranked ‘ineffective or inadequate IT systems’ as the top barrier to achieving operational excellence.

strategy. First, acknowledge what impacts your business. Next, identify your business goals, understanding what you need to do better. Then, consider what your key initiatives should be to meet these goals, and apply this to what you will need from an ERP system.

MANY of the ERP (Enterprise Resource Planning) systems in use today were founded on business models of the 1990s, designed primarily around fi nance, order management, and purchasing.

New market inf luences, business models, and disruptive technologies — such as the cloud, social networking, and mobile devices — are now impacting the way people live and work.

Complexity is also increasing, as manufacturers face pressure to reinvent themselves by introducing products and processes for markets at faster rates. These forces are straining traditional ERP systems and are forcing many organisations to search for more operational systems.

An ERP system is a necessity for F&B manufacturers to

help operate and manage business more effi ciently and

profi tably. So, it is critical to make the right choice for the

business. By Andrew Casey, supply chain specialist,

Infor Global Solutions


60

FEATURES

WHAT DO YOU NEED FROM YOUR ERP SOFTWARE?According to an Aberdeen Group study, functionality and ease of use are the two most important selection criteria.

Choose an ERP system based on how you do business. How can it streamline and speed up your critical business processes and scale as your company grows? Customising or adding extra functionality can be costly and can impact future upgrades. Find out if your vendor adheres to ‘good practice’ business processes and look less at how well these fit your business model and more at how your business differs from the ‘norm’.

For ease of use, look for user-friendly dashboards (or ‘mash ups’) that provide a common navigation and look and feel, and deliver concise, role-based information from across the business. IDC’s survey indicates that ERP systems that offer these workspaces improve decision making capabilities, increase productivity, and tame manufacturing complexity.

Other points that can be considered are listed below.

Integration: Often a major challenge and cost for any CIO, your next ERP system needs to connect seamlessly to your other business systems in order to keep data fl owing smoothly and allow you to maintain visibility into your overall business.

Business Fit: Automotive manu-facturers have different processes than food manufacturers. An engineer-to-order manufacturer needs a system with strong project and cost management functionality. Your ERP system needs to support your mode of manufacturing.

Industry Fit: Sales, production, supply, and accounting require-ments of a pharmaceutical manufacturer differ greatly to that of a machine manufacturer. Your ERP system needs to cater to these differences and support all regulatory requirements. Some vendors have fi nally realised that

they cannot be ‘all things, to all men’ and are now providing industry verticalisation models. Bakers and brewers, for instance, are interested in recipes, not Bills of Material and that they do not need ‘style’, ‘colour’, ‘size’, ‘Fit’ etc. Do not have functionality in your system that you will never use.

Enq

uiry

Num

ber

3111

Introducing SafTest. Your “Eye” for Food Quality Testing.

See beyond the surfaceDiscover the perfect solution to better food quality

SafTest System & Kits

Peroxide ValueFree Fatty AcidsAlkenalsMalonaldehydesPercent Fat

One standardized platform to monitor quality parameters from raw materials to finished goodsAOAC-certified system and kitsFully equipped with all the hardware required for sample preparation and testingTests large number of samples simultaneouslyResults within minutes, no interpretation requiredEnviromentally-friendly and cost-effective

www.mpsaftest.comMP Biomedicals Asia Pacific Tel: (65) 6775 0008 Email: [email protected]

Visit us at Booth X15. Scan the QR code to receive a mystery gift.


61

FEATURES


Deployment options — Modern ERP systems often provide many deployment options. An on-premises model requires a strong IT department that can manage upgrades and data security. An on-demand/software-as-a-service (SaaS) or Cloud deployment model could get you up and running more quickly and cut your startup costs. Consider also a Hybrid model where for example, you may have your production system deployed on-premise but have your Test and Disaster Recovery systems in the Cloud, or vice-versa for that matter.

WHAT WILL IT REALLY COST YOU?The true cost of an ERP system considers both the initial purchase price and the total cost of ownership (TCO). Aberdeen Group defi nes this as a combination of the costs for effort, resources, implementation, software licenses, integration, and maintenance and support. (With resources especially don’t forget the cost of your internal resorces whilst implementing - project management, back-fi lling postions, overtime to keep up with the work etc.)

The lower the investment needed for these activities, the lower your overall TCO. One effective way of minimising

these costs and the attendant risks is to utilise a Template based solution such as Infor 10 F&B where 70-80 of the solution is templated, the main processes are mapped and templated ready for quick implementation.

important factor for international manufacturers, so check that the vendor has offices where you need them and offers 24x7 support lines.

Ongoing, post-implementation training will greatly increase time to value for your new system. This may be offered onsite or online as self-study classes.

If your organisation does not have adequate IT resources to support an ERP system, fi nd out if the vendor offers third-party

application management services (AMS).

A n A M S p a r t n e r can supplement your IT resources when needed, or assume the running of your complete IT infrastructure.

An ERP purchase can put a dent in your budget. Some vendors offer fl exible fi nance options to help spread the costs of purchasing and implementation.Your ERP system will serve

you for many years and you would want to take advantage of new technologies as they arrive.

Check the vendor’s tech-nology vision and commitment to developing solutions that serve future ways of working. For example, what is the vendor’smobile strategy, or how is the vendor taking advantage of the movement of social-networking-type applications into the business world?

When choosing an ERP system, keep in mind that it’s not just about the software. Think outside the box. Consider how you need to work, your business goals, and a vendor’s overall ability to help you achieve operational excellence and to compete better in your industry.

WHO DO YOU TURN TO?Your ERP system is a major investment, so make sure you pick the right vendor. Look for financial soundness, organisational stability, a track record of providing exceptional customer service, and satisfi ed customers.

The relationship should focus on obtaining business value and results, which come from delivering services and support that help maximise the value of your system. Consider how a vendor will deliver and support your project. Understand the vendor’s implementation record and methodology.

Then look beyond the initial sale and implementation. What tools and resources does the vendor provide to help you be successful, long term?

G l o b a l s u p p o r t i s a n


62

security. An on-demand/software-as-a-service (SaaS) or Cloud

support an ERP system, fi nd out if the vendor offers third-party

a dent in your budget. Some vendors offer fl exible fi nance options to help spread the costs of purchasing and implementation.

these costs and the attendant risks is to utilise a Template based solution such as Infor

FEATURES

62

Enq

uiry

Num

ber

3062

The assurance of product quality and safety in production is key to building trust with customers. By Tjut Rostina

AboveAll

uality


64

FEATURES

condition. For example, peanuts are pre-cleaned and delivered to the manufacturer in vacuum packs, to ensure better hygiene and an extended shelf life of the ingredient. This is as compared to delivering the peanuts in the normal bag.

Mr Koh says that while the products are not the cheapest in the market, he always tells customers that it is a ‘No Nightmare’ product, which would ensure saleability and quality assurance. “If you can ensure that it promises quality and food

Having been in the food business for 21 years, Chinatown Food is well known for its Asian convenience foods, such as glutinous rice balls and ‘roti prata’ (flour based Indian pancake). APFI speaks to Sunny Koh, the company’s MD, and chairman of the Singapore Manufacturers’ Federation (SMa), to gain more insight into the challenges and developments within the industry.

SouRce FoR The BeSTQuality in taste is one of the reasons the company reassures itself of being at the forefront of

competition, and key to this is the sourcing of ingredients that are of a trusted quality.

In ensuring the quality and integrity of the ingredients, the company has stayed on with many suppliers since day one. “We do not change supplier because of slight price difference. We always work together for long term, and they know what we want, and we know what they can supply,” says Mr Koh.

The ingredients are provided for according to conditions dictated by the company to ensure that the raw materials are in good

safety for the family, I believe consumers would be willing to pay a little bit more,” he adds.

Look To ASiAWhen it comes to distribution networks for Asian foods, investing in the export of products within the region would prove to be more fruitful. As the food culture in the region is similar, and with a larger ethnic population as compared to the west, manufacturers would be able to reach out to more interested consumers.

This is made even more possible in the last few years, with changes within the industry



Quality in taste is one of the reasons the company reassures itself of being at the forefront of competition, and key to this is the sourcing of ingredients that are of a trusted quality.

Enq

uiry

Num

ber

2874

Frying Oil Filter

Separate the suspending

particles and impurities

Reduce the oil acid value

and prevent oxidation

Extend the life-cycle of

frying oil

Extend the shelf-time of

the fried food

Sunshine F&P Machinery Co.,Ltd.

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

WWW.CHINAOILFILTER.COM

such as the growing affluence and the signing of Free Trade Agreements between the ASEAN members and also between Singapore and China.

LABeLLing RequiRemenTSOne of the challenges facing manufacturers of pre-packed food today is the compliance to different labelling requirements for different countries.

Each country’s requirements speci fy how a par t icular ingredient should be labelled. For example, while the US accepts the term ‘modified starch’, Canada would need a more detailed break-down description of the modified starch.

As such, Mr Koh advises that the labels should be designed in such a way that the cost of changing the labels are minimised. While it is always attractive to use a special effect on labels, it would mean an increase in costs when there is a need to change the packaging according to the different regulatory authorities.

To counter this, it is best to keep the fonts on the label to one colour, preferably black. This would ensure minimum cost and also increased changeover speed.

Currently, Singapore manufac-turers are also urging the Singapore authorities to align themselves with more of the foreign regulatory authorities, so that packaging made for

Singapore consumers can also be used for exports.

However, at the end of the day, it is impossible to have a label that would be ideal for use in all countries.

Beyond BoRdeRSIn an effort to ease the intro-duction of Singapore products to retailers and for export, the ‘Working-In-Partnership’ programme was established.

B a s e d o n e x p e r i e n c e , retailers would usually take a cautious approach towards ordering large quantities of a new product. With the programme, Singapore manufacturers can consolidate their products for

a single shipment directly to the retailer. The strategy for this is to provide a variety of products to be showcased on one single platform, and could also be done for events, such as the ‘Tasty Singapore Food Fair’, which takes place in other countries.

“This year we’re going to our third Tasty Singapore event in Thailand. So yes, I’m looking at duplicating this model to the retailers in Shanghai (China) and Taiwan,” says Mr Koh, “If there is room to do more activities, there will be more opportunities to introduce the products.”

66

EXHIBITION & EVENTS

THE sixth edition of Anuga FoodTec, which closed its doors after four trade fair days in Cologne, Germany, posted its best event result to date. The exhibition saw visitor numbers grow by around 25 percent, totalling up to more than 42,000 trade visitors from 131 countries.

The event provides sectors of the food industry with a process-oriented and cross-sector view covering all raw materials of the complete process chain for the production of food and beverages.

At the same t ime, the proportion of visitors from abroad increased by 16 percent to its current 58 percent. The number of visitors from eastern Europe —

Review:

Anuga FoodTec 2012

especially from Russia, Ukraine, the Czech Republic and Poland — and from Turkey, were particularly increased. Considerably more specialist buyers from Asia — especially those from China, Japan, Thailand and India — also visited the event.

The exhibitors reported good discussions with high-level decision-makers. Many of the partners in these discussions approached the companies with questions about concrete projects, so promising post-fair business is to be expected.

The visitor survey confi rmed the strength of the crossover concept. The results showed that more than 83 percent of the visitors surveyed evaluated the product range as ‘very good’ or ‘good’.

Exhibitor participation also grew by more than 10 percent. About 1,334 suppliers from 41 countries presented their technical innovations and solutions in Cologne. At the same time, foreign participation increased by f ive percent to more than 50 percent. The three central topics at the event were hygienic design, automation and sustainability.

KoelnmesseCologne, GermanyMarch 27 – 30, 2012

The trend towards hygienic design ran through the trade fair and underlined the importance of hygiene and food safety.

Increasing automation and system integration emphasise that the individual process itself is of relatively less importance than its integration in overall production sequences.

In the area of sustainability, numerous exhibitors presented solutions for increasing resource efficiency, whether by means of an improved utilisation of the materials used or a more economical approach to increa-singly scarce resources such as energy and drinking water.

Organised by the DLG, the trend topics were tackled and accompanied by a compre-


6767

EXHIBITION & EVENTS

Food Radar Systems was one of the award recipients for this year’s International FoodTec Award, given for the development of its system

that detects foreign bodies in viscous products. Sven G Bodell, president of Food Radar said that the company’s aim was to be able to add a system to detect foreign bodies that are made of low-density materials, such as plastic, wood and rubber.

The development of the system addresses food safety challenges in the industry, as it helps to prevent contamination in food products.

“Well the challenge is really to have a safe product for the consumer, and being able to build systems to help prevent contamination is truly crucial. And that’s where we play a role now with the development of this technology in detecting low density materials,” shared Mr Bodell.

The project started in the late 1990s, and then in 2003 a company was started and the development was enhanced. Marketing for the product started getting more intensive about 18 mths ago. Food products that can typically benefi t from this system are baby food with particles (ie: carrots and vegetables), and soup with pieces.

He explains further: “Let’s say, in a puree or baby food with particles, we can detect if there’s starch in there that was not properly mixed and is a lump, or pasta pieces that are lumped together. We can possibly detect those. Then we get an organic reject of that.”

The company’s plan for now is to get more of the customers to implement the system. They would also like to get more applications, and then the dream is to be able to do an open system somewhere down the road. The company’s mission is to provide safety that other systems cannot do, or to be a complementary system to the systems out there.

______________________________________________________ Enquiry No: 0487

Sven G BodellPresidentFood Radar

DETECTING WHAT OTHERS CAN’T

hensive, supporting programme that provided visitors with solutions to current questions and future developments.

The International FoodTec Award was presented to 18 projects. Eight innovations received the award in Gold, and ten in Silver.

Bio-plastics, biologically degradable packaging and new packaging ideas were the topics at the widely acclaimed special show ‘FutureLab’, which was initiated by the trade fair together with the Köln International School of Design. Design students working on site in several working groups developed ideas and draft designs for food and beverage packaging ‘live’.

The show Robotik-Pack-Line 2012 demonstrated the potential that robotics offer for manufacturers of food and beverages. The special show presented the hygienic packaging of fresh meat, the secondary packaging and palletising of food and the hygienic fi lling of liquids.

The next installation of the trade fair will be held from March 24 to 27, 2015.

The event was organised by Koelnmesse and the DLG.

______________________ Enquiry No: 0486

FROM THE GROUNDWORDExhibitors share what they think are the challenges facing the food industry, and how they are working to overcome it. By Tjut Rostina

Geert PoelsArea Sales Manager Marel Townsend Further Processing

The fast moving urbanisation of countries in South East Asia has driven the importance of further processed

foods, a preferred choice to incorporate in meals to save time and yet still be able to enjoy the meal.

“People want to buy foods that are easy to prepare at home, still have a good dinner, and not spend that much time in the kitchen anymore. And that’s the pattern you see happening at the moment,” said Geert Poels, area sales manager of Marel Townsend Further Processing. He adds that the demand for further processed foods are at a high-level in Thailand, and increasing in countries like the Philippines and Indonesia.

To meet the demands and trends of the market, the company has local presence in every country, who are able to understand the local industry trends and needs of the customers. Aside from that, the company’s area sales manager also travels to various locations to have face-to-face meeting with the customers.

Going further, the company’s strategy is to be innovative and bring new solutions to the market. About fi ve to seven percent of the yearly turnover is put back into research and development to bring new products to the market, which gives a higher turnover and new possibilities. “Choose for our solutions, not for the company. We don’t want to be the biggest, but want to be the best,” adds Mr Poels.

__________________________________________ Enquiry No: 0489

Adapting a solution to suit the customer’s

needs, while bearing all environmental friendly

factors in mind is one of the challenges within the industry.

Oliver Wenke, international sales manager of Webomatic, said that in developing the solution, there is a need to produce something that matches the products as much as possible, minimising material waste and energy consumption.

In addition, it is also important to adapt the design of the machine with user-friendly interface, so that even non-skilled people can operate it.

One of the biggest challenges and trend in packaging is making packaging materials thinner and

compostable, in line with the industry’s call to reducing wastage and being more environmentally friendly.

With such demands from companies, manufacturers of packaging machines, such as Wolf Packaging, are increasing momentum and working hand in hand with film suppliers for a machine that achieves optimum effi ciency while maintaining the durability of the fi lm material.

Sebastian Wolf, the company’s MD, said that the need to meet this demand is becoming increasingly urgent, as consumer demand changes quickly, and should development take too long, the market could lose interest.

“Once you have something available, say for 30 bags per minute, the customers might say that their request was for 100 bags per minute, so you start from zero again, and at that time, the fi lm might not be ready to handle the speed of packing 100 bags per minute,” he explained.

Currently in development, testing of these machines are carried out in the company’s factories located in Germany, as well as in China. Opened four years ago, the China factory produces an estimate of 40 to 50 machines per year, and is a number that is still growing.____________________________________ Enquiry No: 0488

NEED FOR SPEEDSebastian Wolf MDWolf Packaging

INNOVATION IS KEY

CUSTOMISED SOLUTIONSWith South East Asia as one of the largest growth

areas for the industry, the company has plans to expand its activity in the region.

One of the ways the company plans to do this is by lending more support to their partners in the region, and strengthening customer relations.

Some of the countries in Asia with the company’s presence include Japan, China, Singapore, Malaysia, Indonesia, Thailand, Philippines, and Vietnam. Growth is expected to be at about 10 to 15 percent within the next two to three years.

__________________________________________ Enquiry No: 0490

Oliver WenkeInternational Sales Manager Webomatic


6969

EXHIBITION & EVENTS

Shanghai World Expo Exhibition & Convention CenterShanghai, ChinaMarch 28-30, 2012

Food Ingredients China 2012

Review:

THE 16th edition of Food Ingredients China took place from March 28 to 30, this year, at the Shanghai World Expo Exhibition & Convention Center in China.

Aimed at serving the food industry, the annual exhibition on food additives and ingredients poised itself as a global communi-cating and trading platform for the industry in Asia.

The exhibition featured focused pavilions such as the Overseas pavilion in Hall 1, Comprehensive pavilion in Hall 2 and Hall 4, and the Flavor & Fragrance pavilion in Hall 3.

INCREASED NUMBERSOccupying a total space of 71,600 sq m, the exhibition area was an

increase of 13,600 sq m larger than its previous installation. A total of 1,179 companies participated in the event, with 900 domestic businesses, and 289 overseas companies from 30 countries and regions. Some of the countries and regions include UK, US, India, Italy, New Zealand, Singapore, Spain, Turkey, South Korea and Germany. Over 90 percent of the exhibitors were manufacturers.

There were 32,791 visitors during the three-day event, including 3,232 from 69 countries and regions overseas. The overseas visitors were from countries such as Australia, Cambodia, Germany, Pakistan, UK, US, and Saudi Arabia.

KNOWLEDGE SHARINGThree sessions of academic conferences on 17 topics and 39 technical seminars, with 24 overseas and 15 domestic speakers attracted over 3,600

professionals from manufacturing and scientifi c research fi elds.

The focal point of the academic conferences and seminars were issues like food safety, health, technica l innovat ion and upcoming trends. The seminars and conferences have resulted in 67 theses being published.

Meanwhile, China Food Addit ives and Ingredients Assoc ia t ion co -organ ised the Sino-Japan Economic and Trade Promotion Meeting, on ‘Food Additives and Ingredients Industry’ with Japan Food Additives Association and Japan Food Chemical Newspaper.

The next installation of the exhibition is scheduled for March 26 to 28, 2013. Organisers of the event are China Food Additives & Ingredients Association, CCPIT Sub-Council of Light Industry and China Food Additives Journal.

______________________ Enquiry No: 0491


7070

EXHIBITION & EVENTS

AFTER a flurry of business-making and relationship-building activities conducted over four days, Food & Hotel Asia 2012 (FHA2012) and Wine & Spirits Asia 2012 (WSA2012) have surpassed previous records.

Held at the Singapore Expo, from April 17 to 20, 2012, in Singapore, the event saw more than 60,000 industry visitors, exhibiting staff, conference speakers and delegates, and media in attendance. This represents more than 10 percent increase compared with its previous edition. Forty-four percent of the total attendees hailed from overseas.

The event has expanded to 92,000 sq m, a 12 percent growth compared to its previous edition in 2010. This event sees a record-breaking participation number of 2,800 exhibitors from 71 countries/regions, all gathered at one location to receive over 54,000 trade attendees hailing from over 90 countries/regions.

The number of group pavilions has also increased from 51 in 2010 to 61 this year. New groups hail from Chile, Ecuador, Iran, Mexico, The Netherlands and Oman.

As a one-stop sourcing and relevant networking platform for industry profes-sionals, the exhibition is expected to hit US$3 billion worth of business deals, based on pre-registered visitors who have indicated their sourcing budgets for purchases.

The conferences, seminars and workshops assembled more than 60 industry experts and speakers to discuss food and hospitality industry trends and issues.

Key topics addressed at this knowledge-gathering platform included market outlook and investment opportunities in Asia, contemporary hospitality and restaurant operations and designs, as well as technology solutions that enable tech-savvy hoteliers

Food Hotel Asia 2012

Review: Singapore ExpoSingaporeApril 17 – 20, 2012

Since 1978

and restaurateurs to streamline their operations and enhance their customers’ experience with well-integrated systems and solutions.

Over the years, the exhibitions have earned a reputation amongst industry circles for organising a series of industry-accredited culinary competitions. One of the competitions is the Imperial Challenge. Held once every four years, this culinary competition showcases the finest of Chinese cuisine around the region. This year’s challenge gathered highly-skilled chefs from nine teams from countries/regions such as China, Hong Kong, Malaysia, Singapore, South Korea and Taiwan.

Some of the other competitions showcased include the Asian Pastry Cup, Culinary Challenge, Barista Challenge, and the Wine Challenge._______________________________________ Enquiry No: 0492

Enq

uiry

Num

ber

3088


7272

EXHIBITION & EVENTS

The 17th annual Cards & Payments Asia, the smart technologies exhibition in Asia includes seven other co-located events namely Prepaid Cards Asia, Near Field Communication World Asia, Digital ID World Asia, RFID World Asia, Retail World Asia, Online Retail World Asia and Digital Signage World Asia. The event took place on April 25 and 26, 2012, at the Suntec Singapore International Convention and Exhibition Centre, Singapore.

More than 7,500 executives from industries such as banking & finance, healthcare, transport, retail and government across 57 countries were present at the event. The event saw an increase of 17 percent visitors from countries such as Japan, Indonesia, Thailand and China.

A total of 198 exhibitors showcased developments and products such as card readers, mobile payment platforms, card printers and scanners, NFC & RFID card terminals, authentication and identification systems and signage products. The event also saw over 100 product launches.

Complementing the showcase were eight conferences and four workshops were held alongside the exhibition to provide attendees with knowledge and insights into key issues in the smart cards and payments industry. Over 100 industry experts were invited to share their best practices and strategies, and more than 120 topics were discussed over the course of the event.

This year also marked the inaugural Smart Card Awards Asia.

The next installation of the exhibition will be held from April 24 – 25, 2013 in Singapore.

Suntec Singapore International Convention and Exhibition CentreSingaporeApril 25 – 26, 2012

______________________________________________ Enquiry No: 0493

The 7th Organic Marketing Forum — International Meeting on Processing and Marketing of Organic Products and Raw Materials took place in Warsaw, Poland, from May 7 to 9, 2012.

The international meeting was visited by organic producers, traders, importers and farmers from 26 countries to discuss organic trends and to make new contacts. The forum had approximately 350 participants this year. The subject of this year’s forum was ‘Transparency & Credibility As Selling Points To Customers’.

The specialist presentations of the forum, most of which were held by entrepreneurs, discussed current organic issues and ways to achieve even better cooperation in the organic community. The workshops attracted particular interests, during which 10 countries from Central and Eastern Europe were presented with their leading organic companies. Of particular interest is the observation that more manufacturers and traders have begun to consider their own countries as important for selling and buying instead of just orienting on the European West.

Another workshop that attracted considerable interest was organised by the IFOAM EU Group. The subject was the set up of a working group of experts on processing of organic products and discussions of the directives on the production of organic food. Another workshop was about the strategies for further development of organic agriculture in Poland and activities for raising the consumer awareness for organic products.

On the third day of the forum, three different excursions took place, which this year focused on organic farms, processing companies and retailers as well as an experimental farm with demonstration fields.

Warsaw, PolandMay 7 - 9, 2012

_______________________________________ Enquiry No: 0494

Cards & Payment Asia

Review:

Review: Organic Marketing Forum 2012

Enq

uiry

Num

ber

3118


7474

EXHIBITION & EVENTS

THE 18th Edition of ProPak China, the event for packaging technology and materials, is slated to take place in Shanghai, China, from July 18 - 20, 2012.

Taking place at the Shanghai New International Expo Centre, a common theme for exhibitors this year is for smaller and faster packaging technology that is capable of producing packaging that is greener and more environmentally friendly for manufacturers of all products in China.

As pressure grows on manufacturers of food and beverages to reduce rising costs, there has been a corresponding increase in demand for technology that occupies less space, reduces labour and material costs and produces packaging that is sympathetic to the environment.

The event presents an opportunity for Chinese manufacturers to learn of packaging technologies and ideas; meet suppliers; compare costs and products from existing suppliers and plan their purchasing requirements for the next year.

This year, there are even more companies from more countries to see. The organisers,

ProPak China

Preview:

China International Exhibition, a member of Allworld Exhibitions, report an 18 percent growth in exhibition area. Of the total 550 exhibiting companies from 21 countries registered so far, 10 percent are fi rst-timers to the event. According to the organisers, the number of exhibitors is set to increase with 10 weeks more to go before the event, at the time of reporting.

The event has attracted the participation of the National Packaging Trade Associations from technology producing nations. Visitors may meet representatives and member companies of VDMA, Germany; JPMA, Japan; KOTRA and KPMA, Korea; PPMA and BFBI, UK; PMMI, North America and TAMI, Taiwan Region.

China BevTek, the specialist show for liquid packaging will take place concurrently with the event. The shows will play host to a series of seminars by product specifi c industry associations reviewing industry trends and technology developments. Seminars this year will be presented by The Shanghai Institute of Food & Drugs Administration; Shanghai Beverage Association; China Food Industry Association Beer Committee and the China Canning Federation.

_______________________________________ Enquiry No: 0495

Shanghai New International Expo CentreShanghai, ChinaJuly 18 - 20, 2012

Shanghai New International

FREE

TO ATTEND

REGISTER NOW

Media & Association Supporters

Supported by

Register today at www.vitafoodsasia.com/apfi

Discover a world of innovation in ingredients and raw materials for

Nutraceuticals I Functional foods I Functional drinks I Dietary supplements

• Meet over 150 international ingredients and raw materials suppliers

• See the New Products Zone featuring over 75 of the latest innovations

• Attend over 25 free seminars

• Learn about market and trend forecasts from Vitatrend

• Hear free keynote presentations

• Receive free Regulatory Advice from EAS

• Find new products to distribute in the Finished Products Zone

• Gain market insights from Mintel

• Debate the issues at the Vitafoods Asia Discussion Forum

And much more...

VFA12 register ad 204x275_apfi.indd 1 05/05/2012 19:36

Enq

uiry

Num

ber

3100


7676

EXHIBITION & EVENTS

THE HKTDC Food Expo 2012 will mark its return this August 16 to 20, at the Hong Kong Convention and Exhibition Centre, Hong Kong. The event, that is into its 23rd edition this year, gives buyers a taste of food ideas to add fl avour to their business.

Last year’s event saw nearly 900 exhibitors from 19 countries and regions. This year, the event will have Japan as a fi rst-time partner country. The show features different areas and zones that highlight various sectors of the industry.

The Gourmet Zone is a section dedicated to luxury food and beverages from different countries and regions. This section makes a return to the 2012 fair with its selection of delicacies from around the world. Tailor-made events, such as cooking demonstrations by chefs, talks, forums and games add to the appeal of this zone.

The Trade Hall caters to those in the food trade business. Exhibitors within this hall are

Food Expo 2012

Preview:

grouped into pavilions to help visitors locate the specialities they are interested in.

The Public Hall is the place where exhibitors build brand awareness and fairgoers can get a feel for tastes that appeal to their target markets. One of its highlights is the Premium Food Zone, a showcase for branded food and beverage products.

Visitors to the expo can also look forward to highlights such as cooking demonstrations, games, lucky draws and seminars on food safety & nutrition.

Running concurrently with the expo is the ‘Hong Kong International Tea Fair’ and the ‘International Conference & Exhibition of the Modernization of Chinese Medicine and Health’, both of which run from August 16 to 18. This offers companies opportunities to expand business into related areas._______________________________________ Enquiry No: 0496

Hong Kong Convention And Exhibition CentreHong Kong, SAR ChinaAugust 16-20, 2012

Enq

uiry

Num

ber

3080

Enq

uiry

Num

ber

3106

September5 – 7: Vitafoods asia

Asiaworld-ExpoHong Kong, SAR China Informa ExhibitionsE-mail: [email protected]: www.vitafoodsasia.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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


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


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


OctOber3 - 5: food ingredients asia

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


3 – 5: hi JapanTokyo Big Sight Exhibition CentreTokyo, JapanUBM MediaE-mail: [email protected]: www.hijapan.infoingredientsnetwork.com


10 – 13: propaK indonesiaJakarta International Expo, Kemayoran

June13 – 16: propaK asia

BITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.propakasia.com


26 – 28: VietfishSECCHo Chi Minh City, VietnamVietnam Association Of Seafood Exporters And ProducersE-mail: [email protected]: www.vietfish.com.vn


27 – 30: taipei pacKTaiwan World Trade CentreTaipei, TaiwanTAITRAE-mail: [email protected]: www.taipeipack.com.tw


July5 – 7: food ingredients Korea

aT CenterSeoul, South KoreaKorea Food Industry AssociationE-mail: [email protected]: www.fikorea.org


12 – 14: MaLaysian internationaL food & BeVerage trade fair

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


18 – 20: propaK chinaShanghai New International Expo CentreShanghai, ChinaChina International ExhibitionsE-mail: [email protected]: www.propakchina.com


Jakarta, IndonesiaPamerindo, IndonesiaWeb: www.propakindonesia.com


NOVeMber1 – 3: oishii Japan

Suntec City Convention HallSingaporeTSO MP International Pte LtdE-mail: [email protected]: www.oishii-world.com


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


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


26 – 28: siaL MiddLe eastAbu Dhabi National Exhibition CentreAbu Dhabi, UAETurret MediaE-mail: [email protected]: www.sialme.com


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

calendar of events 2012

Vira

g Vi

rag,

Bud

apes

t, Hu

ngar

y

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

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

NOTE

Product CatalogueE

nqui

ry N

umb

er

6047

Enq

uiry

Num

ber

6049

Mfg. & Exporter

An ISO 9001:2008 Company

Enq

uiry

Num

ber

6048

Piab Asia Pte Ltd4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625

Tel: +65 6455 7006, Fax: +65 6455 0081, Email: [email protected]

www.piab.com

Vacuum – the best way to convey materials!

Advantages of the PIAB Vacuum Conveyor:• Simple to install• Dustless conveying • 316L acid-proof polished SS• Modular system• Minimum maintenance• Low noise level• Low energy consumption• Handle powders and granules• Approvals: USDA, FDA, 3A, ATEX

www.apfoodonline.comFor everything you want to know about

food technology.

ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!

Name: (Surname) ___________________________________________________

(Given Name) _______________________________________________________

Company: __________________________________________________________

Job Title: ___________________________________________________________

Business Address: _______________________________________________________________ Country: _________________

Email: _____________________________ Telephone: ___________________________ Fax: ___________________________

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❑ 6 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

❑ 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) ________________________________________________

EN

TER

NU

MB

ER

S ..

....F

OLD

.....

.AN

D P

OS

T FO

R IN

FOR

MA

TIO

N

Do you want to receive (continue to receive) Asia Pacific

Food Industry? ❑ YES ❑ NO (Not valid without signature)

Signature _____________________ Date_____________

❑ Tick one box only✔

❑ Tick one box only✔

❑ Tick one box only ✔

ReadeR InfoRmatIon

❑ 27 OTHERS (please specify) _______________________________________________________________________________________________________________

www.apfoodonline.com

Please PRINT IN CAPITAL LETTERS and fax to: 65-6379 2806 (Singapore), post to: The Circulation Executive, Circulation Department Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206 or SUBMIT ONLINE.

YOUR READER I/D NO. ______________________________

(Refer to Advertising Index for Advertisers’ enquiry numbers)

❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & ApplicationsTYPE OF PRODUCTS wE NEED TO PURCHASE IN THE NExT 6 MONTHS

(To be filled by non-subscribers only)

enteR InfoRmatIon CaRd nUmBeRS

June ’12

THANK YOU FOR SUBSCRIBING

Name (Surname): ___________________________________________________ (Given Names): __________________________________________

Company: __________________________________________________________ Designation: _____________________________________________

Address: ___________________________________________________________________________________________________________________________

Phone: _________________________________Fax: ________________________________________Commencing Issue: ___________________________

E-Mail Address: __________________________________________________ Sign & Date _________________________ (Essential to Complete)

Preferred method of payment

For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it toCirculation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206

❑ Cheque - made payable to Eastern Trade Media Pte Ltd

❑ Telegraphic Transfer Payment United Overseas Bank, Singapore Bank Code: 7375 Branch Code: 037 Account No: 921-343-851-0 Company: EASTERN TRADE MEDIA PTE LTD

*Receipt will only be issued upon request.

❑ Credit Card

■ Amex ■ Visa ■ Mastercard

Expiry Date: ___________________ Security ID: __________________

Cardholder’s Name: _________________________________________

Card No: ____________________________________________________

Signature: _____________________________ Date: ________________

www.apfoodonline.com/subscribe.pdf

Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.

Order your personal copy today.HURRY!

SUBSCRIPTION

S$176.00

ASIA PACIfIC fOOD INDUSTRy

8 Issues/Year

The circulation of this publication is audited by BPA International

FINd OUT why!

June ’12

Always perfectly packed

You want to pack powdered, pourable or lumpygoods efficiently and safely?

You set a high value on individual design optionsfor promotional product presentation?

Wolf packaging machines are in use all over the world.

Taylor-made applications of highest flexibility For food, non-food and pharmaceuticals Machines for vertical and horizontal applications Modular solutions for operational availability Quick pre- and after-sales service wordwide

Perfect Bag Packaging

Wolf Verpackungsmaschinen GmbHBettenhäuser Strasse 335423 Lich-Birklar · GermanyPhone +49 6404 9182-0 · Fax +49 6404 9182-83www.wolf-pack.de · [email protected]

Enquiry Number 3011

Taking care of brewing www.ziemann.com

GREEN EVOLUTION

THE BREWERY OF THE FUTURESTARTS TODAY!

GREENbrewery_APFI_205x275.indd 1 26.02.12 18:39

APFI June 2012

Documents

Transcript of APFI June 2012