APFI June09

MICA (P) 004/05/2009 | JUNE 2009 Established since 1985 | www.apfoodonline.com

Official Publication For Propak Asia 2009, Bangkok, June 17 - 20, 2009

FightingSports Nutrition

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CONTENTS ASIA PACIFIC FOOD INDUSTRY JUNE 2009

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INGREDIENTS & ADDITIVES40 Market Report: Slow & Steady Growth For Organics

Positive growth is expected in 2009, though slower growth rates are expected. By Amarjit Sahota, Organic Monitor

42 Hexane: An Inconvenient TruthNot all foods with ‘organic’ on the label are guaranteed to be free of hexane-extracted soy ingredients. By Charlotte Vallaeys, The Cornucopia Institute

46 Market Report: Recession Proof Organic Baby Food Trends

Organic baby food is less prone to consumer spending cuts than other organic product categories. By Ewa Hudson, Euromonitor

HEALTH & NUTRITION50 Sports Nutrition: Protein Packed Action

Asia & Japan are the fastest growing markets for sports nutrition products, with convenience and taste in pivotal roles. By Mark Neville, Volac

54 Supplements: Fighting Fit It is now well established that supplements of all types can suffer from inadvertent contamination that might give rise to a positive drugs test for elite athletes. By Dr Catherine Judkins and Dr David J Hall, HFL Sport Science

PACKAGING & PROCESSING 26 Water Processing Plant: What Lies Beneath

Demand for water quality has led beverage companies to replace existing water treatment plant with a modern and safe system. By Rainer Stohmann & Marcus Toh, Veolia Water Solutions & Technologies (SEA)

30 Vacuum Evaporation: Turbo PowerOptimal raw material yield, high wort quality and economic efficiency in all process steps. By Dr Hans-Jörg Menger, Ziemann

32 Bulk Handling: Fill ’er UpHow strategic upgrades in bulk handling components can pay off in the short term. By David R Gill, Flexicon

34 Dry Blender: The Chosen OneRibbon blenders and vertical cone screw blenders are found in many plants, and in many ways they perform a similar function on the process line. By Christine Banaszak, Charles Ross & Son

38 Bulk Control: Particle EngineeringAdvances in dosing system technology moves the boundaries of traditional ‘foam’ spray drying. By Anhydro A/S

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PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

This is Michael at the heart of his forest. It is one of the places where our suppliers source wood for our paper-based cartons. We work closely with all our suppliers to ensure that our paper comes from responsibly managed forests, where new trees replace what has been harvested. As the industry leader, Tetra Pak works to protect what’s good for a better planet. Learn more about us at www.tetrapak.com

Tetra Pak is the world’s leading food processing and packaging solutions company.

Tetra Pak, and protects what s good are trademarks belonging to the Tetra Pak Group. www.tetrapak.com

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CONTENTS

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AsiA PAcific food industry is published 10 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.

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PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

BEVERAGE56 Dairy Innovations: The Big Splash

Innovation focus on milk powder, liquid milk and fermented milk to keep dairy up to date with today’s needs. By Emma Jacquier, nestle

59 Melamine Detection: Combat ReadyLaboratories around the world are capable of effectively testing for the presence of melamine in food. By Andreas Breidbach, Joint Research Centre, Institute for Reference Materials & Measurements

FEAtuREs 60 Food Safety Management System: Ease Of Mind

Putting minds at ease with a comprehensive food safety management system. By nguyen Duong hieu, TÜv SÜD PSB vietnam

64 Palm Oil: Long Term Perspectivesopportunities for palm oil exist despite decline in economy. By veiverne yuen & Wei Siang Chan, Southeast Asia Rabobank International

66 The A(H1N1) Effect The virus A (h1n1), which was earlier referred to as swine flu, struck misplaced fears on the consumption of pork. By Tjut Rostina

70 BPA: Packaging Industry’s DilemmaIncreasing consumer concern on harmful effects of BPA (Bisphenol A) is forcing companies to look out for alternatives in packaging manufacture. By Tjut Rostina

EXHIBItION & EVENts 76 Propak China

DEPARtMENts

06 Editor’s Note08 Advertiser’s List10 Business News20 Product Highlights78 Calendar Of Events80 Product Catalogue80A Reader’s Enquiry Form80B Subscription Information

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EDITOR’S PAGE

managing director Kenneth Tan

managing editor Eileen Chan [email protected]

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

senior art director/studio manager Lawrence Lee [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Amarjit Sahota, Andreas Breidbach Charlotte Vallaeys, Christine Banaszak David R Gill, Dr Catherine Judkins Dr David J Hall, Dr Hans-Jörg Menger Emma Jacquier, Ewa Hudson Marcus Toh, Mark Neville Nguyen Duong Hieu, Rainer Stohmann Veiverne Yuen, Wei Siang Chan board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAgroindustries and Postharvest SpecialistUN Food & Agriculture Organisation

Professor Alex BüchananProfessional Fellow Victoria University

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

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

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SuStainability – that seems to be the buzzword in everything today, and companies compete to come up with the most practical and environmentally friendly concept to gain an edge over their competitors. Recent days have seen an increase in such products, and plants are becoming a more popular choice in food packaging.

Global brands like McDonald’s, Coca-Cola and PepsiCo, are some of the latest names to jump on the sustainability wagon, pledging to replace all their products with renewable sources gradually.

The company well known by its signature golden arches has revealed in its Global Best Of Green 2009 report that it aims to achieve 100 percent sustainable packaging for all its products by 2010. Some of the criteria that the fast food chain considers for its packaging in moving towards this goal is in minimising weight, as well as using recycled and renewable materials.

In a report earlier this year by Environmental Leader, McDonald’s progress in weight reduction for packaging demonstrates the company’s clear direction. The weight of each transaction has been decreasing, from 0.139 pounds (63.05 g) in 2005, to 0.138 pounds (62.6 g) in 2006, and 0.135 pounds (61.2 g) in 2007.

PepsiCo’s Sunchips are also heading back to nature, with all its bags becoming 100 percent compostable by 2010. As a start, the outer layer of the 10.5 oz size bags will be made with the plant-based renewable materials, polylactic acid (PLA). When the packaging is 100 percent compostable, it will fully decompose in about 14 weeks if placed in a hot, active compost pile or bin.

In the last few years, the company’s Frito brand’s packaging initiatives have also made some progress. This includes reducing the amount of plastic in packaging by 10 percent over the last five years, and thereby eliminating 12 million pounds of materials annually used to make the snack bags.

Hot on the heels of PepsiCo, is of course Coca Cola. The cola pioneer has unveiled its plastic bottle made partially from plants. Named the ‘PlantBottle’, it is made from a blend of petroleum- based materials and up to 30 percent plant-based materials. The company’s North America arm will pilot the bottle with Dasani and sparkling brands in select markets later this year, and with Vitaminwater in 2010.

From the looks of it, 2010 is going to be another year to look out for in sustainable packaging. So, packaging manufacturers are going to have to speed up in building their concepts and ideas for a green solution to packaging. This is necessary if they want to catch up with the demands of the consumer-product market.

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Certificated

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX

2481 ANRITSU INDUSTRIAL SOLUTIONS CO LTD 1

2477 ASIA FRUIT LOGISTICA 37

2492 BANGKOK AGRO-INDUSTRIAL PRODUCTS PUBLIC CO LTD 7

2483 BERICAP ASIA PTE LTD 49

2436 BERNDORF BAND GMBH 45

2485 CAMA GROUP 9

2348 CARGILL INTERNATIONAL TRADING PTE LTD - CSS IFC

2484 CERMEX SIDEL GROUP 5

2488 EPI INGREDIENTS 8

6013 FAMILY CEREAL SDN BHD 80

2407 FHM 2009 75

2478 FI ASIA 2009 77

2490 FORTITECH ASIA PACIFIC SDN BHD IBC

6011 GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 80

2493 HEAT AND CONTROL PTY LTD 23

2486 ISHIDA CO LTD 29

2463 KALSEC INC 53

2476 KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 19

6015 KORA-PACKMAT ASIA PTE LTD 80

2482 KRONES AG 13

2452 PROPAK ASIA 2009 73

2489 S+S INSPECTION ASIA PTE LTD 27

2487 SANDVIK SOUTH EAST ASIA PTE LTD 15

2479 SARTORIUS MECHATRONICS HONG KONG LTD 41

2278 TECNOPOOL SPA 17

2480 TETRA PAK 3

2491 URSCHEL ASIA PACIFIC PTE LTD 25

2428 WENGER 33

2454 WOLF VERPACKUNGMACHINEN GMBH 11

2475 ZIEMANN ASIA-PACIFIC CO LTD OBC

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

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

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PACKAGING DIVISION

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N E W SINDUSTRY & MARKET MAY 2009

B U S I N E S SFAO: New Guidelines For Livestock

EU Mutual Recognition Regulation Becomes ApplicableBrussels, Belgium: An European Union (EU) Regulation setting down rules for operators and national authorities on how to apply the principle of mutual recognition became applicable on May 13, European trade organisation EHPM said.

Lorene Courrege, the organisation’s director of regulatory affairs said that the regulation could be a vital tool for the food supplement sector in helping to break down national trade barriers in the EU.

The regulation is based on the concept of mutual recognition of national rules, which stems from the principle of the free movement of goods guaranteed by the EU treaties. It sets up a compulsory dialogue between member states and companies facing restriction to market access for their products due to national technical rules.

“Across the EU, both within the industry and among the different national authorities, there is not much awareness of the principle of mutual recognition,” she said.

“The new regulation gives a definition of the rights and obligations of both the member states and the industries. Its clear description of the legal framework will be a significant help to supplement companies arguing for market access. We have great hope that it will help break down barriers to trade,” added Ms Courrege.

Malaysian Halal Exports To Hit US$900MKuala lumpur, malaysia: Exports of halal food products from Malaysia is expected to reach US$900 million this year. This is an increase of US$260 million from exports to the Organisation Of Islamic Conference (OIC) member countries in 2007.

In a report by Malaysia’s Bernama, Datuk Mustapa, the Minister of International Trade and Industry, said that there was an increase in demand for the products in the OIC countries.

Mustapa added that the global halal food market is at 16 percent of the global food market. This is despite the fact that 28 percent of the world population are Muslims.

However, the global halal food market, which is estimated to be worth US$635 billion, has the potential to attract non-muslim countries as well. This can be seen in the increase of halal food in non-Muslim countries in Europe, which made US$67 billion.

rome, italy: A set of Livestock Emergency Guidelines and Standards (LEGS) published in May, is designed to ensure that the livelihoods of vulnerable livestock keepers are protected in future crises.

The LEGS initiative includes a set of international guidelines, decision support tools and standards for the design, implementation and assessment of livestock interventions on behalf of populations in need of emergency relief.

The guidelines will assist specialists in l ivestock and humani tar ian assistance involved in responding to emergencies to identify the most appropriate livestock interventions. This is in collaboration with local communities and service providers. LEGS addresses three central objectives:• Providing rapid assistance to

crisis-affected populations• Assisting them to rebuild those

assets• Protecting their livestock assets

Accompanied by more frequent extreme weather events, climate change is causing a growing number of humanitarian crises.

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Fonterra Sells Australian Ice-Cream Business & Exits Indian Venture

development and investment in order to deliver an efficient supply chain for high quality fresh milk.”

Mr Wilson added that Fonterra would continue to supply dairy ingredients to key customers in the Indian market.

singapore: Fonterra has signed binding agreements with both Nestlé Australia and Regal Cream Products (Bulla Dairy Foods) to sell its Australian ice cream business.

Nestlé will acquire the Peters brand in Western Australia, and the Connoisseur ice cream brand, while Bulla will acquire the license to manufacture and market the Cadbury ice cream range in Australia.

Both agreements are conditional upon regulatory approval.

The Nestlé arrangements, which are expected to take effect on 29 June 2009, will see the integration of its newly acquired brands into

its national ice cream business. All manufacturing would also be consolidated in its Mulgrave facility in Victoria, Australia.

The Bulla arrangements will eventual ly see the company producing the Cadbury ice cream brand in its Victorian facilities.

Fonterra had earlier exited its investment in Britannia New Zealand Foods, a joint venture based in India.

Mark Wilson, the company’s MD for Asia Middle East, said: “While we are seeing a lot of growth in India, the local milk supply is fragmented and requires significant

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Malaysia To Resume Fisheries Product Exports To EUKuching, malaysia: The European Union (EU) has allowed the import of Malaysia’s fisheries products into their markets from May 15. The EU has given permission to six of the 46 marine exporters suspended last year, according to a report by The New Straits Times.

The permission was granted following the processing centres compliance with the EU health and food standards, said Datuk Rohani Abdul Karim, the deputy Agriculture and Agrobased Industry minister to Bernama earlier in May.

The scheme for certification was set up to prevent illegal, unreported and unregulated fishery products into the EU. For processed products

to be imported in the EU, a statement by the processing company has to be submitted. This statement should provide information on the link between the processed products and the fish used.

Health minister Datuk Seri Liow Tiong Lai, said: “The Malaysian Competent Authorities, comprising the ministry, the Fisheries Department and Malaysian Fisheries Development Authority had monitored the farms and processing plants from June last year, to check on their compliance with EU requirements.”

Malaysian fish exports to the EU are valued at RM600 million (US$168.4 million), and is the largest importer of the country’s products.

GenMont Probiotics Receive China’s OKtaipei, taiwan: Regulatory agencies in China have approved two probiotic strains from Taiwan firm GenMont Biotech. The GM-080 and GMNL-33 strains have been applied to different types of probiotic related products commercialised in Taiwan as health foods.

The two strains were approved by China’s Management Method for Food for New Resources law, under the country’s Ministry of Health regulations at the end of 2008. With this approval, the company is in negotiations with some of China’s food companies to have the ingredient added to health foods for sale on the local market.

GenMont has also signed a research development agreement in March, with the National University of Singapore, as well as the Singapore’s Agency for Science, Technology and Research (A*STAR). This agreement is to jointly develop further anti-allergy applications of the company’s GM-080 bacteria.

Chile’s Wine To Be Introduced In Vietnam ho chi minh city, Vietnam: Vietnam’s Ho Chi Minh City has been selected as a venue for introducing Chile’s wine as part of the country’s promotion programme in Asia.

In a report by China Food & Trade, Chile’s Trade Commission (ProChile) has scheduled a programmed from May 18 to June 1. The destinations include Taipei, Hong Kong, Shanghai, Seoul and Tokyo as other destinations.

Chile was ranked eighth of the world’s leading wine producers, according to the International Organisation of Vine and Wine (OIV). The country had an output of 8.6 million hectoliters last year. Currently, Chile is the largest wine exporter in Latin American and the fifth largest in the world with 5.8 million hectoliters.

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BUSINESS NEWSJUNE 2009 ASIA PACIFIC FOOD INDUSTRY

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Salmonella Tops List Of Outbreaksparma, italy: The European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) has reported that salmonella remained the most common cause of food-borne outbreaks in the European Union (EU).

produced by bacillus, clostridium or staphylococcus bacteria were the reported cause of 458 outbreaks in the EU and four deaths. Member

states also reported outbreaks caused by other bacteria, such as E coli, Yersinia and Listeria, as well as parasites.

In 2007, a total of 5,609 food-borne outbreaks were reported.

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T h e re p o r t s h o w e d t h a t salmonella accounted for four out of every ten reported outbreaks. Of the 2,201 salmonella outbreaks reported, 590 could be verified by laboratory detection or by analytical epidemiological evidence.

The remainder were also likely to be food-borne outbreaks, but no con-clusive evidence was available. Eggs or products containing eggs were the foods most frequently involved in the Salmonella outbreaks.

As in the previous year, viruses were the second most frequent cause of food-borne outbreaks. Altogether, food-borne viruses accounted for 668 reported outbreaks. Crustaceans, shellfish, molluscs and buffet meals were reported as the sources of viral outbreaks.

Campylobacter followed in the list of most common causes with 461 outbreaks, of which 29 (excluding a large waterborne outbreak) were verified. Broiler meat and other meats remained the most common food source of these outbreaks.

Bacterial toxins, such as those

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Coca-Cola Introduces Plant-Based Plastic Bottles

atlanta, us: The ‘PlantBottle’ from Coca-Cola is fully recyclable, has a lower reliance on a non-renewable re sourc e , a nd reduces carbon e m i s s i o n s ,

compared with petroleum-based PET plastic bottles.

“The ‘PlantBottle’ is a significant development in sustainable pack-aging innovation,” said Muhtar Kent (above), Chairman and CEO of company. “It builds on our legacy of environmental ingenuity and sets the course for us to realise our vision to eventually introduce bottles made with materials that are 100 percent recyclable and renewable.”

The new bottle is made from a blend of petroleum-based materials and up to 30 percent plant-based materials.

The bottle is currently made through a process that turns sugar cane and molasses, a by-product of sugar production, into a key component for PET plastic. Other plant materials are also being explored for future use.

Coca-Cola North America will pilot the ‘PlantBottle’ with Dasani and sparkling brands in select markets later this year and with vitaminwater in 2010.

Recession Slows Tide Of New Products chicago, us: New data from the Mintel shows total food and drink product launches have been cut in half since last year. This is a 51 percent decline from the first quarter of 2008 to the same period this year.

New product introductions dropped sharply from the last quarter of 2008, by 32 percent. Manufacturers typically release fewer new products during the first quarter of a year, but 2009’s reduction is higher than in recent years.

In certain categories, manu-facturers have pinched new product launches even more tightly. Compared to Q1 2008, there

was a higher-than-average decline for non-alcoholic beverages (56 percent), chocolate (55 percent), sugar and gum confectionery (64 percent), and dairy product launches (60 percent).

It should be noted, however, that confectionery launches could show a greater-than-average decrease due to Easter 2009 falling into the second quarter.

Lynn Dornblaser, the research company’s new product expert believes that lower product launch numbers won’t last. She notes that while food and drink introductions declined steadily from October 2008 to February 2009, they increased in March.

JBT Corp Acquires UK Commercial Oven Manufacturerchicago, us: JBT FoodTech has acquired the assets of Scottish-based Double D Food Engineering (Double D). The company is said to be a UK leader in designing, manufacturing and servicing custom built ovens for bakery and protein products. Terms of the transaction were not disclosed.

“Double D provides cooking technologies that complement and extend our product portfolio of ovens,” stated Torbjorn Arvidsson, VP and division manager.

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BUSINESS NEWSJUNE 2009 ASIA PACIFIC FOOD INDUSTRY

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Cereals Sugar Content Too Largehertford, uK: Only eight percent of cereals are getting the green light for healthy sugar levels, according to a report by UK based watchdog, ‘Which?’.

Cereal companies continue to add large amounts of sugar to their top brands. The report Going Against The Grain, analysed 100 leading UK cereals. Out of the 100 cereals looked at, 31 cereals contained more than four teaspoons of sugar per recommended serving. Only one of the 28 cereals specifically marketed to children was found not to be high in sugar.

sugar or salt content.Sue Davies, chief policy adviser,

‘Which?’ said: “Cereal manufacturers need to wake up to the fact that

people want to eat healthily and provide them with the means to do so by reducing sugar and salt levels and making labelling clearer. With over £1 billion (US$1.59 billion) spent on cereals every year, it’s time they rose to the occasion. ”

Morrison’s Choco Crackles topped the list with more sugar per serving than a Cadbury’s Chocolate Flake. This was followed closely by Kellogg’s Coco Pops Moons and Stars, Frosties and Ricicles, which had about 37 percent of pure sugar.

Many brands thought of as healthy, such as Kellogg’s All Bran, Bran Flakes and Special K did little to bowl over the researchers. Although sugar levels remained high, positive changes could be seen with reductions in salt content.

Other issues included confusing labelling, and questionable health and nutrition claims. This allowed some companies to promote a wholesome image for their brand, while failing to emphasise the high

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INDUSTRY & MARKET

BUSINESS NEWS ASIA PACIFIC FOOD INDUSTRY JUNE 2009

16

APPOINTMENTS & NOTICES

SymriSE WELcomES Dr ThomAS rABE

Dr Thomas Rabe, CFO at Bertelsmann, joins Symrise as a member of its supervisory board.

He is the official successor of Klaus Kühn, CFO at Bayer, who stepped down from the board at the end of last year. Dr Rabe is one of the six members, who represent the shareholders.

Dr Rabe became CFO of the RTL Group in 2000. He was later appointed as CFO and head of the corporate center at Bertelsmann in 2006.He is currently also on the Supervisory Boards of the RTL Group and Gruner & Jahr.

TaTe & LyLe appoinTs Chief exeCuTive

Tate & Lyle has appointed Javed Ahmed as its new chief executive effective from November 15, 2009. Iain Ferguson, the current chief executive, will continue in that role until Mr Ahmed’s arrival.

Mr Ahmed is currently the executive VP, Europe for Reckitt Benckiser. He is also a member of the executive committee, having held a number of senior leadership roles within the group over the last 17 years in both Europe and North America.

Compostable Frito-Lay’s SunChips Packages By 2010texas, us: SunChips, Frito-Lay’s line of multigrain snacks, will introduce a fully compostable snack chip bag made from plant-based materials by 2010. The change is designed to improve the environmental impact of its packaging.

The brand is taking the first step towards this transformation. The outer layer of packaging on 10.5 oz size snack bags will be made with a compostable, plant-based renewable material, polylactic acid (PLA).

By Earth Day 2010, the company’s North American division plans to rollout a package where all layers are made from PLA material. As such, the package is 100 percent compostable.

Current snack food packaging has three layers: a printed outer layer with packaging visuals/graphics, an inner layer, which serves as a barrier to maintain the quality and integrity of the product, and a middle layer that joins the other two layers.

When the packaging is 100 percent compostable, it will fully decompose in about 14 weeks when placed in a hot, active compost pile or bin.

Once the compostable bag is introduced, the company anticipates the switch will lead to reduced greenhouse gas emissions in the production of the packaging. It will also eliminate petroleum-based packaging material.

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Australian Bakers To Use Iodised SaltcanBerra, australia: Australian bakers need to replace the salt that they currently use in bread making with iodised salt from October 9 this year.

When launching the Australian User Guide for Mandatory Iodine Fortification today, Food Standards Australia New Zealand’s (FSANZ) CEO, Steve McCutcheon, said that the baking industry needs to be aware of the changes that become mandatory next October.

Mr McCutcheon added that the new standard requires the replacement of non-iodised salt in all bread, where salt is added, with iodised salt with a range of 25 to 65 milligram of iodine per kilogram of salt. This is also applicable to the small amount of bread imported into Australia, usually as frozen dough. However, bread described as organic is exempted.

The user guide explains what bakers have to do to replace the current salt they use with iodised salt. This must be done in all products made from bread dough that contain yeast and salt.

The guide also details what labelling changes may be needed. For example, if the bread is packaged and not made on the premises where it is sold, then iodised salt must be listed in the ingredients list.

Mandatory iodine fortification comes into force just after the folic acid mandatory fortification of bread to make it easier for bakers and bread manufacturers to make any labelling changes in one go.

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INDUSTRY & MARKET

BUSINESS NEWS

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USDA’s Allocations For Dairy Export Incentive Programmewashington, us: The allocations for under the USDA’s ‘Dairy Export Incentive Program’ for July 2008 to June 30, 2009 was announced in late May this year.

The programme helps US dairy exporters meet prevailing world prices. It also encourages the development of international export markets in areas where US dairy products are not competitive due to subsidised dairy products from other countries.

The programme allocations of 68,201 metric tons of nonfat dry milk; 21,097 metric tons of butterfat; 3,030 metric tons of various cheeses and 34 metric tons of other dairy

products, as well as individual product and country allocations will be made available through invitations for offers. Country and region quantities may be limited by the invitation.

Administered by USDA’s Foreign Agricultural Service, this programme was reauthorised by the Food, Conservation, and Energy Act of 2008. As part of its World Trade Organization commitments resulting from the Uruguay Round Agreement on Agriculture, the US has estab-lished annual export subsidy ceilings by commodity with respect to maximum permitted quantities and maximum budgetary expenditures.B

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CHINA FOCUS

BUSINESS NEWS ASIA PACIFIC FOOD INDUSTRY JUNE 2009

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InBev Completes Tsingtao Sale To AsahiQingdao, china: Anheuser-Busch InBev (ABI) has completed the sale of its 19.9 percent stake in Tsingtao Brewery to Asahi Breweries.

As a result of the transaction, Asahi is now Tsingtao’s second largest shareholder. Tsingtao Brewery Group remains the largest shareholder in Tsingtao. ABI will retain a minority share in Tsingtao of approximately seven percent.

EU & China Call For Closer CooperationBrussels, Belgium: The European Union (EU) and China have pledged their commitment to closer cooperation, in keeping trade and investment flowing in the economic downturn.

EU trade commissioner, Catherine Ashton, and Chinese vice premier, Wang Qishan spoke to the press following the second meeting of the EU-China High Level Trade and Economic Dialogue (HED). They reiterated the adherence of both the EU and China to the conclusions of the G20 summit in London, particularly highlighting the message that economic openness is vital to recover from the financial and economic crisis.

Ms Ashton said: “Trade and investment will lead us out of the current crisis. The EU and China therefore stand together in calling for the swift conclusion of the Doha Round, which will help us trade our way out of recession. The message that we are sending to our businesses and our citizens is that we are working together in these difficult times.”

Commissioner Ashton highlighted the fact that there had been good discussions on trade and technology. This included intellectual property rights, customs cooperation and trade in food.

The two sides also had good exchanges on climate change and energy issues, including the low carbon economy, energy efficiency and energy performance standards. Another focus was jointly supporting the growth and trade opportunities for small and medium-sized enterprises (SMEs).

Milk Link Signs Deal With China’s YiliBristol, uK: Milk Link, based in UK, has secured a contract with Yili, a Chinese dairy company. The contract was for the supply of stilton and cheddar to the Chinese market. As part of the deal, the products will be available in supermarket chains and hotels located in cities across China.

The cheese products will be sold in China under the ‘Pureday’ brand and will include the Milk Link logo on all packaging.

Kemin China Expands To Meet DemandsZhuhai, china: Kemin China begins the initial phases of a seven-year long facility expansion. Plans for the expansion began in April last year, when the existing production capacity and warehouse could not meet customer demands in China.

“Our business in China has more than doubled in the last few years with continued growth expected in the future,” says Dr Zhilin Gan, the company’s president. “The facility expansion will enable us to better meet the growing demand for our products in the region.”

When the first phase is completed this September, the expanded facility will nearly double in size. There will be an additional 1,924 sq m of production and storage space. After the expansion is completed in 2015, the company will also have an added food ingredients factory.

Kemin’s existing site shown above will expand by 1,924 sq m in 2015.

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BUSINESS NEWS

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Kill Food-Borne Pathogens In Minutesgeorgia, us: A technology that kills pathogens on food has been licensed to HealthPro, makers of FIT food wash, based in the US.

The licensing agreement with the University Of Georgia Research Foundation, extends the range of applications for the company’s current anti-microbial food wash.

The technology, invented by scientists from the university’s Center For Food Safety, is claimed to be able to kill E coli and salmonella in less than one minute.

Pressure On For Healthier Fruit ProductsVictoria, australia: Technology developed by Food Science Australia (FSA) to improve the way fruit juices and other food products are pasteu-rised, is being used commercially in a Melbourne food processing facility opened.

The director of FSA’s Innovative Foods Centre (IFC), Dr Kees Versteeg, said that the technology developed by the IFC – called High Pressure Processing (HPP) – uses pressures of about 6,000 times the average air pressure at sea level to pasteurise food products. The technology is being used in products on the supermarket shelves and as an ingredient in food service and industrial applications such as fruit for yoghurt.

“The unique benefits of HPP are that it kills microbes such as yeasts, moulds and bacteria, and extends the shelf-life of chilled perishable products without adversely affecting the food’s freshness, flavour, colour, texture and nutritional value,” added Dr Versteeg.

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Kehua’s equipment:

Flat waffle biscuit production line

Hollow waffle biscuit production line

Soft waffle biscuit production line

Waffle cup for ice cream production line

Other single machine & corollary equipment

KE HUA FOODSTUFF MACHINERY INDUSTRY AND COMMERCE CO. LTDADD: 12 Jingde Street, Duanzhou 3 Road, Zhaoqing City, Guangdong, PRC

Tel: + 86-758-2727608 Fax: +86-758-2727608

www.kehuachina.comE-mail: [email protected]

20

PRODUCT HIGHLIGHTS

Arla: Milk For MeatArla Foods Ingredients has developed the PSMD T45 for the meat industry. The ingredient is a functional milk protein for cost optimisation of processed meat products.

According to the company, the ingredient can replace the milk powder in meat formulations and achieve cost savings of at least 10 percent. The product has been tested in ham, patés, sausages, liver sausage, mortadella, frankfurters, salami and ready meals.

It also ensures water binding with no syneresis, contains no E-numbers is freeze/thaw and heat stable.

_____________________________ Enquiry No: P0500

Chr Hansen: Taste & Colour Meat CultureChr Hansen introduces its ingredient solution which improves taste, appearance and process economy for producers of sausages and cooked meat.

The meat culture, named Bactoferm CS-300, is suitable for cooked ham, other cured and cooked meats, as well as bacon and fermented sausages like salami.

The main advantage of the two selected bacterial strains used in this blend, is their ability to provide a mild, round taste and the typical colour of cooked cured meat products, the company claims. The culture has a high nitrate reductase activity and provides the desired color much faster than market standard.

______________________________ Enquiry No: P0501

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inASIA PACIFIC FOOD INDUSTRY JUNE 2009

Ingredients

DSM: Preservation Without ReservationsDelvocid L is a liquid food preservation solution developed by DSM Food Specialties. It offers small dairies and sausage manufacturers protection against mould and yeast growth in a cost-effective format. The solution is also an alternative to traditional, powder-based natamycin products.

The formulation contains 10 percent natamycin and can be applied in an immersion bath or spray suspension. It mixes easily with water, and its subtle colour also enables manufacturers to ensure that the natamycin is well blended for homogenous coverage.

______________________________ Enquiry No: P0502

DD Williamson: Organic Annatto ExtractsDD Williamson has added organic annatto extracts in its range of colouring. The hue of annatto, a natural food colouring, ranges from yellow to orange. Both water-soluble and oil-soluble versions are available. Food processing customers using the new colourings can label ‘organic annatto extract’ on ingredient declarations in the United States.

Applications for water-soluble annatto include natural cheese, ice cream, snacks, breakfast cereal, and baked goods. Oil-soluble annatto can apply in process cheese, margarine, spreads, vegetable oil, salad dressing, snacks, frosting and confectionery coating.

_____________________________ Enquiry No: P0503

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PRODUCT HIGHLIGHTSJUNE 2009 ASIA PACIFIC FOOD INDUSTRY

Equipment & Services

Tetra Pak: Quality Cheese ProcessTetra Pak’s Tetra Tebel Casomatic SC 7 enables cheese producers to achieve consistent product quality without compromising food safety. This is carried out with a reduced operating cost and minimising environmental impact.

When regards to product properties like moisture content and weight, the company claims that the machine helps producers make whey and cheese with better accuracy.

The system is said to have a reduced downtime by more than 40 percent. Its CIP-downtime is reduced to 1.5 hours for a four-column unit, allowing longer production runs. Due to its design, CIP cycles are shorter and less energy and chemicals are wasted.

___________________________ Enquiry No: P0507

Sidel: Aseptic Filling Sensitive Beverages Predis, Sidel’s dry preform decontamination system can be used for products sold at ambient temperature. The key feature setting the system apart from other equipment of the same type is its ‘dry preform technology’.

The bottle rinsing is replaced with dry preform sterilisation at oven entrance, using hydrogen peroxide vapor (H2O2). The company said that while 250 m³ of water and 200 ltrs of chemicals are used daily to decontaminate bottles on a traditional aseptic bottling line, this dry-solution decontaminates preforms using hydrogen peroxide mist.

Other benefits include a smaller footprint and the potential for lighter bottles: high-temperature sterilisation of preforms instead of bottles avoids thermal stress on empty bottles.

___________________________ Enquiry No: P0506

Oystar: Baseline Tray ErectorWith the Baseline, Oystar A+F includes a servo-controlled tray erector that enables it to operate as a freestanding unit or be integrated with downstream packaging machines.

The modular design allows the machine to be configured as a single-head or dual-head machine. This enables it to process up to 76 cartons per minute. The machine features a number of ball bearing folding elements, which means that a central lubrication system is not necessary.

The servo drives are equipped with absolute value transmitters, and the company claims that due to this, reference runs are not necessary even after downtime.

___________________________ Enquiry No: P0505

Bosch: Gentle Packaging For FruitsBosch Packaging Technology’s Pack 201 FV is a medium-speed horizontal flow wrapper. It is designed for gentle packaging of delicate products like vegetable and fruits.

The company has upgraded the machine with a carrier chain that ensures gentle product feeding. It also minimises additional heat through friction during product transport.

During the transportation of the product through the fin seal section, small support rollers on the deck plates reduce tensile load on the film, which avoids film rupture for heavy products.

The modular design allows the integration of other processing and packaging modules, with minimal engineering effort. The machine can perform as a standalone or with additional equipment.

___________________________ Enquiry No: P0504

22

PRODUCT HIGHLIGHTS

Upfront Chromatography: Whey RefineryThe Biomine division of Upfront Chromatography has introduced the Rhobust Whey Refinery. This is a cost-effective, large-scale chromatography platform for optimal purification of high-value protein products from whey.

The system combines the company’s EBA (expanded bed adsorption) chromatography platform with already available, membrane filtration techniques. The whey refinery is capable of purifying multiple protein products from crude whey in a single, flexible process.

______________________________ Enquiry No: P0510



Baumer: Temperature Measurement With the TB-Fix, Baumer offers a clamp-on bimetal thermometer suitable for temperature measurements of liquids and gases in insulated pipes with a maximum of two inches in diameter.

The thermometer is suitable for heating, ventilation and air-conditioning. It is able to measure a range of between –20 deg C up to 160 deg C. Bases are available in four sizes for insulations from 30 mm up to 110 mm. The bases are mounted with an adequate hose clamp. The devices are available with 80 mm and 100 mm in diameter. The ideal size can be chosen individually, according to installation and reading distance.

_____________________________ Enquiry No: P0511

Fung Yuan: Shrink WrapperFung Yuan’s shrink wrappers can cater to a speed range of 10 ppm to 90 ppm. This is for multipacks of can, glass, and pet bottles.

Based in Taiwan, the company’s shrink wrappers are for polythelene/low density polythelene printed film applications for cans or PET bottles. This machine utilises a CNC industry computer, with Windows XP system.

It is also equipped with HMI touch screen, and system control. The equipment uses one reel of shrink film, and is claimed by the company to be easy-to-control and can be fitted to a wide range of products.

______________________________ Enquiry No: P0509

Marden Edwards: Big Box Chocolate FormatsMarden Edwards is a supplier of a S4BX225FF individual large format pack overwrapper. The machine can wrap pack sizes between 75 x 55 x 17 mm, as well as 450 x 300 x 125mm at speeds of up to 40 packs per minute.

This is dependent on carton size, and without affecting the high quality look of the overwrap, which is particularly important for luxury chocolates. The wrapper also incorporates a tear tape applicator to help the consumer to remove the wrap easily.

_______________________________ Enquiry No: P0508

Food Processing & Packaging Equipment

Enquiry Number 2493

24

PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY JUNE 2009

DNV: Risk Management ToolDNV’s EasyRisk Management tool allows for consistent risk management, and is claimed as a key element in good corporate governance. The web application is an easy-to-use tool to support risk management activities and provides management decision support.

Companies can benefit from a multi-user web application for registering and tracking of all risks, actions and incidents. It shows statistics on the development of risks and actions overtime. There is also a role-based view to risks, actions and incidents.

Special configured versions for information security management based on ISO/IEC 27001 and SOX separate product descriptions are available upon request.

___________________________ Enquiry No: P0513

Mocon: Calibration System To Project Shelf-LifeCal-Smart is a one-button calibration hardware/software package developed by US-based Mocon. The system provides packagers with a way to obtain a more consistent/accurate projection of product shelf life.

Featuring a one-button calibration, it uses ambient air and advanced electronic controls to perform a two-point calibration versus the commonly used certified gas methods. The unit also has temperature and pressure compensation for test consistency. In addition, a manual three-point certified gas calibration for high O2 is provided as a standard feature.

______________________________ Enquiry No: P0512

Bericap: Dispensing Closure Solution Bericap’s Transatlantique dispensing closure is said to be beneficial for bar staff, as it is time saving and preserves product integrity for intensive use.

The closure has been developed with an ergonomic and comfortable design, allowing the opening with one hand. It also features automatic closing to ensure continued product integrity.

______ Enquiry No: P0514

Thermal Coding: Labelling IconThe iCon laser from Thermal Coding Australia has been designed for small character coding applications, currently being coded by inkjet coders.

The company said that the laser has no consumables, and so offers a low cost-of-ownership with none of the existing downtime and maintenance issues currently experienced with inkjet. The product is clean, leaves no mess and has no solvent emissions.

_____________________________ Enquiry No: P0515


Enquiry Number 2491

PACKAGING & PROCESSING ASIA PACIFIC FOOD INDUSTRY JUNE 2009

26

There is a high service life of existing water treatment plants, and increasing requirements on product water quality and quantity. These factors have lead beverage companies to replace the existing water treatment plant with a modern and safe system.

At the same time, those systems should meet the internal design, hygiene and quality standards. They should also guarantee a fully automatic operation.

High productivity, availability, sensoric requirements to the product, and low operating costs are important additional criteria to consider. Particular requirements are usually made to the automated regulation of relevant water ingredients.

These are ingredients that influence the product quality, like carbonate hardness or TDS (total dissolved solids). This should be controllable in a narrow and specific spectrum.

Quality control and a physical barrier for raw water impurities results in a plant design according to the ‘multiple barrier principle’. As a central method, it is usually based on membrane technology. More often than not, the implementation of the whole concept had to be carried

out during operation without significant interruptions to the production process.

Investment BackgroundThe decisive factor for investing in new water treatment can be linked to the current capacity of the existing plant. Another reason would be that the respective process engineering no longer fulfils the company’s requirements.

In-plant water processing is thus indispensable, whether the raw water used comes from

demand for water quality has led beverage companies to replace existing water treatment plant with a modern and safe system. By rainer stohmann & marcus toh, veolia Water solutions & technologies (sea)

Water Processing Plant:

own well, or if it is urban water. Only in-plant water processing c a n g u a r a n t e e t h a t t h e applied product water has the expected positive effects on the composition and sensorics of the products; and it ensures the expected product quality and product safety.

method of choIceIn individual cases, the methods admitted by the companies are

Quality control and a physical barrier for raw water impurities results in a plant design according to the ‘multiple barrier principle’.

WhatLies Beneath


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PACKAGING & PROCESSINGJUNE 2009 ASIA PACIFIC FOOD INDUSTRY

27

adjusted to the composition of the raw water and the required treated water composition and quality. It will also always contain physical and chemical disinfection steps.

Raw water that wil l be used in beverage application, should already meet the WHO drinking water standards. For the intended products, hardness, alkalinity or TDS reduction might be applicable.

In the original water processing plant, the reduction of the above mentioned parameters can be carried out by ion exchangers. Weak points of this technology are fluctuations in the composition of the product water that cannot be influenced.

As such, it affects the product composition to a small extent. With the alternative investment, these influencing factors are avoided.

crIterIa analysIsWithin the scope of the project planning, besides the selection of the method, all additional decision criteria are analysed and assessed.

It might be important for international beverage companies to invest in a technology that has sustainable positive effects on the environment. This would

be energy efficiency, as well as protection of resources.

The target is to integrate the new plant in an existing plant concept without interrupting the production process and without including downtimes. The production performance, volume flows and working time are elements to be considered for the integration of the new water treatment system.

IntegratIon durIng operatIonBefore the new water processing is able to replace the functions of the existing plant, the plant parts will be put into operation step-by-step in a complex programme. After appropriate and intensive tests, it will finally replace the existing water processing.

While the new plant is

integrated, a production stop had to be avoided. For that reason, the first water that will be processed after the completion of the new processing plant, will be tested according to the customer’s required specifications, and confirmed as suitable.

During the integration and testing period, the existing and new water processing can be first connected in a series. This is to guarantee the necessary operational reliability of the new plant.

For the gradual integration of the new plant, numerous special measures are necessary with regards to piping and control technology. This is in order to secure the supply by both plants during initiation.

Only after the requirements

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2489S+S Inspection Asia Pte Ltd

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

www.se-so-tec.com.sg

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Mini Metal Detection System for Food Industry

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For more information,ENTER No: 0521

for product water quality and plant operation are fulfilled and reproduced completely, can water processing then be put into regular operation.

modern process engIneerIngThe process of beverage water processing is subdivided in raw water pre-treatment, which includes membrane filtration and product water finishing (post treatment).

In order to meet the demand for constant product water quality, the water processing is built up according to the ‘multiple barriers’ principle. Other process stages that allow an effective control of contaminations, salts and germs according to different chemical and physical principles, are integrated in the system.

Basic components of the processing method are a multi-level fine or ultra filtration. There is also the interconnected condit ioning step with a subsequent multi step membrane

consumption and wastewater generation are reduced to a mini-mum, and a decisive operating cost factor is minimised.

QualIty orIented The water processing plant can be equipped with specific electric equipment, touch screen & PC station.

The visualisation makes handling and monitoring of the plant possible, namely with a schematic presentation of all plant components, as well as a detailed presentation and control in automatic and manual operation.

All set points can be adjusted conveniently over the operating interface. The actual value presentation provides a quick overview on the operating state of the plant and a safe process control to the user.

plant, as well as disinfection. Activated carbon filtration

and UV disinfection, followed by an absolute filtration step, is integrated in the post treatment of the processing system before the treated water can be used for production.

For cleaning pipeline sections and components, the water processing plant can be connected to a Clean-In-Place system over manual or automated panels.

In order to achieve maximum flexibility and availability, a new water processing plant can be designed as a completely redundant system or as a system that contains a redundancy for critical components, such as pumps and carbon filters.

With a step integrated in the membrane system, the waste-water volume that accrues from water processing can be reduced up to 50 percent. The yield of the system could then be maximised up to over 90 percent. Consequently, fresh water

A new water processing plant can be designed as a completely redundant system or as a system that contains a redundancy for critical components.

uflex, developed by veolia Water solutions & technologies, is the company’s latest ultrafiltration system offering. they are skid-mounted and compact solutions for removing suspended solids, most bacteria and log4 viruses. this solution is used to treat industrial process water, borehole water, and has reuse/recycling applications.

the system uses hollow fibre membranes of polyether sulphone. the nominal pore size of 0.01μm filters the water to 100 percent and no concentrate occurs.

according to the company, it is easy to operate and maintain due to its fully automatic rinsing and cleaning operations, as well as an incorporated controller. the system is available in flow rates

ranging from four to 24m³ per hour per skid or four to 96m³/h for four skids in parallel.

__________________________________________________ Enquiry No: P0520

veolia: ultrafIltratIon system

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PACKAGING & PROCESSING

Ranging from gentle and energy-saving mashing, to thin-layer chamber mash filter (TCM), up to vacuum evaporation. This turbo process in the brew house plays an important role in the low life cycle costs concept.

The vacuum evaporation system pools all advantages: it reduces diemethyl sulphide (DMS), preserves nitrogen, saves energy, increases profitability and is easy to retrofit. It is therefore no surprise that it is rapidly gaining popularity all over the world.

Breweries that want to boost their brew house capacity, save energy, as well as enhance and stabilise wort quality use the system. And there are clear-cut reasons for this development.

Wort Boiling SyStemSOther wort boiling systems currently available on the market actually have some considerable disadvantages. These disadvantages includes the wort boiling system’s capacity to handle up to 10 brews per day, and is additionally difficult to retrofit, requiring a large amount of space, or it combines the disadvantages of the internal boiler with those of the external boiler.

Examples of this would be a high electric energy demand, high shearing load based on the use of a circulating pump, and a low degree of flexibility with regard to cast- out volumes. Or, the system can only be cleaned simultaneously with the wort kettle.

the ProceSSIn the vacuum evaporation process, the wort is first boiled using a conventional boiling system for 40 to

optimal raw material yield, high wort quality and economic efficiency in all process steps. By Dr hans-Jörg menger, manager, research & development, Ziemann

Vacuum Evaporation:

TurboPower

50 minutes. This guarantees evaporation of three to four percent.

From a technological viewpoint, a sufficient conversion of DMS precursors into free DMS. The whirlpool then starts up as usual, and after a conventional and – in spite of the short boiling time – effective whirlpool rest, the wort is fed into the vacuum vessel.

Here, flash evaporation of the wort takes place under a vacuum. A controlled and adjustable secondary evaporation of approximately two percent is then attained.

During the flash evaporation, the vacuum is maintained in the vessel through downstream vapour condensation. The colloidal quality and flavour stability of the beers made from these worts are substantially enhanced. Please refer to the tables for results on the reduction of DMS content


31


that develops in the whirlpool.

PluS PointSIt is possible to save some 50 percent of the thermal primary energy during wort boiling alone. Reducing the boiling time also increases the brew house capacity, and is another profit-bringing feature worth the investment.


the vacuum evaporation concept from Ziemann (left) optimises parameters of wort boiling systems already in use. controlled secondary evaporation selectively removes undesirable

flavour and aroma components while simultaneously protecting the coagulable nitrogen. this ensures the flavour and foam stability of the beer. Due to the reduced evaporating time in the wort kettle, some of the thermal primary energy can be saved during the boiling alone.

the system can be retrofitted in existing plants, and is integrated both in the automatic process control and in the ciP system of the wort line._____________________________________________________ Enquiry No: P0522

Ziemann: Vacuum eVaPoration SyStem

The flash evaporation vessel is fully integrated in the existing Clean-In-Place system of the wort line, from the whirlpool to the wort cooler.

The system can be retrofitted easily, and no major intervention in the brewhouse operation is required. The space requirement for the plant is negligible compared with other solutions. The

plant can be bypassed any time for the production of special beers. And best of all: the investment for a vacuum evaporation plant is a lot less than many brewers imagine.

Development of Free DMSDuring Wort Boiling and Wort Treatment

Kettle Full

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The flexible screw conveyor, that simplified device with only one moving part contacting material, is the other favourite for cutting cost over the short term.

“You can’t save your way to solvency,” goes the business adage, but suggesting major capital improvements with long-term pay-out in tight economic times may send your co-workers running for cover.

Prosperity can often be found between both extremes, where strategically placed equipment upgrades can instantly reduce or eliminate high overhead costs. This is particularly in labour, making long term efficiency gains of secondary importance.

In the business of bulk solids handling, two types of equipment stand out as short term cost cutters. First is the bulk bag unloader for several reasons, the most significant being labour savings.

Unload CostThe unloader can eliminate the need for one to two labourers, otherwise assigned to manually dump sacks and drums into a receiving vessel. And, if it is the right bulk bag unloader, it can maximise labour savings by promoting material flow from the bag and complete evacuation with no manual intervention.

Labour can be further reduced, if workers no longer need to clean dust and spillage typically created when bag spouts are untied for discharging, and retied

How strategic upgrades in bulk handling components can pay off in the short term. By david R Gill, President, Flexicon

Bulk Handling:

for removal. Longer term

dividends include cutting downtime, increasing the rate of uptime throughput, boosting quality by eliminating bag scrap contaminants. In addition, there is savings on material purchased in single bulk bags instead of multiple paper sacks, and reducing material waste inherent with sacks.

Equipped with load cells and a controller, a bulk bag unloader

can weigh batch automatically with higher accuracy and capacity, and at lower cost than manual alternatives. This brings a whole new level of capability to your plant, all at relatively low cost.

simPliFy WitH FlexiBilityThe flexible screw conveyor, that simplified device with only one moving part contacting material, is the other favourite for cutting cost over the short term.

Compared with manual and forklift transporting and dumping of bulk material from packages, drums or other containers, the conveyors can reduce personnel requirements significantly. This is especially if the material needs to be measured gravimetrically or volumetrically.

And simple level controls are more vigilant than we humans are at keeping surge hoppers and other vessels supplied with materials being packaged or processed.

Compared with other types of conveyors, the conveyor can cut

Fill ’er Up



cost right out of the box. It does not require the filters, cyclone separators, internal bearings, and numerous moving parts found on pneumatic conveyors, bucket elevators, drag chains, a n d / o r a e ro m e c h a n i c a l conveyors items that can push construction cost far beyond that of a flexible screw.

Lightweight and compact, a smaller flexible screw can also be mounted on frames with casters and support booms for in-plant mobility, eliminating the cost of multiple stationary conveyors.

Fewer components mean operational savings as well. A flexible screw conveyor has none of the internal moving parts, crevices, filters and other potential contamination sources that can trap particles, or prevent thorough, rapid cleaning.

Simply remove the clean-out cap and flush with steam, water or air. The screw and outer tube are also removable for thorough wash down in record, labour-saving time.

Fewer parts also mean less to wear, break down or require maintenance. The only moving part is a rugged flexible screw driven by an electric motor. Indeed, many customers pay for their flexible screws over the short term through increases in uptime alone.

Pinpointing money-robbing areas of your process, and selecting the optimum type and brand of equipment to correct them, can provide the short-term financial gratification your accountants demand, and the interim process improvements you require until an entire system overhaul can be considered.

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

But we’d rather talk about yours.

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

USA BELGIUM TAIWAN BRASIL CHINA TURKEY

Superior Technology. Unparalleled Service.

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

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

to your process requirements. So aWenger food processing system is

your Wenger food processing system – uniquely configured and

expertly engineered to produceoptimally for your specific

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Talk to Wenger today and surround yourself with unrivaled

resources for exceeding your processing goals.

Brian Plattner, Food ProcessEngineering Manager

Ad_Brian_Food_4.375x9.4375 2/6/09 11:20 AM Page 1

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Ribbon blenders and vertical cone screw blenders are found in many plants, and in many ways they perform a similar function on the process line. By Christine Banaszak, Application Engineer, Charles Ross & Son

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The ribbon blender is one of the most common mixing devices in service today, because it is one of the most versatile and cost-efficient mixers ever created. Its simple design makes it relatively easy to build. Simplicity also ensures easy maintenance.

But during the last few years, business conditions have changed in many industries. Competitive pressures have mounted worldwide to increase production, reduce waste, and improve end-product quality and consistency.

Suddenly, process managers are finding that the ‘common’ ribbon blender isn’t so simple anymore.

One by one, the process industries have recognised that many small improvements on the process line can add up to a big gain in overall production.

• Faster discharge means shorter blending cycles and greater production on every shift

• More thorough discharge means less cleaning, greater accuracy, and less risk of cross-contamination between batches

• A variable-speed drive allows you to fine-tune the blending process, so you can intensify blending without fear of product degradation

Several years ago, selecting a ribbon blender was mainly a matter of matching drive and ribbon design to the bulk density of a product. In most applications today, this is only the beginning of the design process. In drives, ribbon design and materials, seals, packing materials and discharge valves, there are many choices to consider in order to boost productivity.

This results in ribbon blenders being used in applications such as plastics, pharmaceuticals, foods and other industries.

But the ribbon blender still has its limitations. Often, as the design is refined to make the ribbon

Would a switch to a vertical cone screw blender deliver production gains large enough to justify a higher price tag? This is sometimes a hard question to answer theoretically.

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blender more and more productive, it eventually comes down to this critical question: Is this an application that would be better served with a different design?

Specifically, would a switch to a vertical cone screw blender deliver production gains large enough to justify a higher price tag? This is sometimes a hard question to answer theoretically.

Testing in a manufacturers test center is important, because it allows the equipment buyer to evaluate each blender design and confirm which is the best choice.

The best solution is to provide for a slow-speed start that protects the system. Electronic starting systems are a great choice to solve this problem. Electronic soft start controllers can be programmed to allow a slow start under full load and protect the system against a spike in start-up torque and amperage.

Variable Speed Blending The ability to blend at varying speeds can be advantageous in many circumstances. It can also be useful in any plant where numerous products are

RiBBon BlEndERS: KEy ConSidERAtionSDrive designThe first variables to consider in

powering the blender are always product density, volume and moisture content. But from that point on, the needs of each application must be individually considered. Specifying the right drive requires effective communication between the equipment manufacturer and buyer to identify key process needs.

Slow-Speed Starting The buyer must choose between using an over-sized motor and agitator shaft that are capable of providing the peak horsepower and strength needed to get the batch moving. Or, he can consider a smaller motor that is appropriate for operating the blender once it is running.

The first choice is wasteful, and the second choice is risky, since the high torque at start-up can overstress the system and eventually causes maintenance problems.

blended and product changeover is common. By adjusting the peripheral speed of the

ribbon, the blender can be ‘tuned’ to reach the greatest possible efficiency for each product. When blending friable materials, in particular, the variable drive allows you to blend at a speed just below the threshold at which the material will start to degrade.

RiBBon dESign & intERioR FiniShThe ribbon, support rods and shaft must be correctly matched to the physical properties of the product to boost

blending efficiency and prevent mechanical failures.Naturally, the ribbon is specified to provide

sufficient surface area and peripheral speed to move the bulk. An equally important measure is the differential between the inner and outer ribbons in the double spiral ribbon set.

This differential determines the axial pumping action that ultimately moves the material toward the discharge. The challenge is to induce vigorous agitation without over-stressing the ribbon, rods and shaft.

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Common applications of the ribbon blender includes spices and cake mixes.

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For this reason, the system should be designed from the ribbons inward. Ribbon design determines the rod design, which in turn determines the shaft that is needed.

For every minute that the blender is committed to discharging and cleaning, production is sagging. So, efficient discharge has become another important focus in ribbon blender design.

Fast discharge is a function of axial pumping action − especially the pumping action of the outer ribbon − and the discharge valve design. Complete discharge requires controlled clearances and a clean design in the interior trough.

• All interior angles must include generous radius to prevent material from collecting in corners

• Clearances should be uniform at the bottom of the trough

• Welds should be ground and polished, even for non-sanitary applications

QuEStionS to ASK BEFoRE Buying A BlEndERto decide which type of blender will work more efficiently in an application, find out the answers to these questions:

How much room is available on the plant floor? if floor space is tight, a vertical blender may be needed, since it requires a smaller footprint.

if overhead space is limited, a horizontal ribbon blender would allow a low-profile loading system. A multi-level operation is generally unnecessary.

Does the friability of the product require gentle blending?if so, consider a vertical cone screw blender. the blending action of the slowturning mixing screw is very gentle.

Is complete discharge essential? the cone screw blender gives virtually 100 percent discharge through the lower cone. Even the best ribbon blenders fall short of this goal.

How tight is the budget for power? the ribbon blender consumes more power, over long blending cycles, this can add up.

Is contamination a critical risk? With a packing gland in the product zone, the ribbon blender poses a greater threat of contamination. new seal designs have reduced the risk dramatically. however, if the application requires the best protection available, the switch to a cone screw blender might be needed.

Will the blender always be operated at a minimum half full capacity? if flexibility to operate with smaller batches is needed, choose the cone screw blender. due to the geometry of the cone, this blender can operate efficiently with batches as small as 10 percent of blender capacity.

the ribbon blender generally requires a minimum of 40 to 50 percent of full capacity.

Will complete cleaning be needed between batches? the cone screw blender is easier to clean. Just make sure that the cone screw blender selected does not require a bearing at the lower end of the screw.

Modern designs support the screw from the top end will give faster, more thorough discharge, easier cleaning, and fewer maintenance headaches.

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If overhead space is limited, a horizontal ribbon blender would allow a low-profile loading system. A multi-level operation is generally unnecessary.


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3SEAlS & VAlVESImproved seal integrity always helps to insure against batch-to-batch contamination. When blending abrasive

materials, and when contamination is a critical concern, air-purged seals help to prevent material from attacking the packing material and shaft.

In industries that require sanitary designs, quickly disassembled split seals/glands are provided for easy cleaning after every batch.

The valve most often specified for a ribbon blender is a manually operated slide paddle valve.

But for special applications − vacuum operation, for example − alternative valves are required. One alternative is a spherical disk valve, which provides a positive seal during vacuum blending, while it also offers a large discharge port for fast discharge.

WhAt’S nExt?As ribbon blender engineering continues to evolve, these workhorses will be used even more widely, and in more demanding applications. When in doubt on the choice of blender, test before investing in

any new equipment. Compare the capabilities of a ribbon blender and a cone screw blender in an equipment manufacturer’s test centre, using the buyer’s own ingredients.

Ultimately, this is the best way to be sure that you will be putting the best possible blender on your process line. Ribbon blenders and vertical cone screw blenders are found in many plants, and in many ways they perform a similar function on the process line.

But the differences in their design – and in the advantages they offer – are far more important than their similarities. Of course, one very important difference to consider is price. The ribbon blender is generally less expensive than a vertical cone screw blender of comparable capacity.

So, in practical terms, determine whether an application requires a vertical cone screw blender in order to achieve the product quality and processing efficiency needed.

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Grow your business

Asia’s consumer market is growing faster than anywhere else inthe world. The fresh produce business is booming and opport-unities for trade are virtually unlimited. Asia Fruit Logistica hasalready established itself as the leading international fresh produce exhibition and conference event in the region.Together with the Asiafruit Congress – Asia’s top conferenceevent – it offers you a unique opportunity topresent your company and make important new business contacts. For more information on the congress go to www.asiafruitcongress.com

www .as iafru it log ist ica .com

ASIAFRUIT LOGISTICAHong Kong, 2– 4 September 2009

International Trade Fair for Fruit and Vegetable Marketing

ASIA

Singaporean German Chamber of Industry and Commerce25 International Business Park, #03-105, German Centre • Singapore 609916Tel +65 6562 8500 • Fax +65 6562 8510www.asiafruitlogistica.com • [email protected]

APFJ_171x122_eng_AFL09 30.04.2009 9:05 Uhr Seite 1


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Powder particle design – or particle engineering – is an area of great interest to modern powder producers. This is especially so in pharmaceutical, dairy and food industries, where different techniques are applied in order to obtain desired features in their products.

Traditional particle engineer-ing in spray drying focuses on atomisers, air distribution systems and often also agglomeration methods. Today, advances in dosing system technology moves the boundaries of traditional ‘foam’ spray drying.

The dosing system technology has been designed for injection of gas and liquid (eg: carbon dioxide and/or nitrogen) into dryer feed lines. This enables improved control of the final particle structure. For instance, powder bulk density can be accurately adjusted and controlled with addition of CO2.

This is important for most powdered food products sold in consumer packs or for use in vending machines. Packing of powdered food products requires focus on minimising cost, yet optimising consumer appeal as

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Advances in dosing system technology moves the boundaries of traditional ‘foam’ spray drying. By Thomas Bühl, system inventor, Aldo Cabell, project engineer and Rasmus Rask Walther, product manager, Anhydro A/S

consumers do not accept half-filled cans.

For some powder applications, it is also possible to add other desired changes in powder characteristics, such as colour (brightness), particle size, solubility, wet ability, sink ability and flow.

As such, baby food, pharma-ceutical powder, ceramics,

Bulk Control:

EngineeringParticle

The injector nozzle provides complete mixing under optimal flow characteristics at the injection point.


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The gas or liquid is then filtered. For instance, CO2 is taken through a cooling aggregate for temperature control. The pressure of the cooled CO2 is then boosted in a high-pressure piston membrane pump.

The gas is passed through a pulsation damper and a mass-flow meter to ensure accurate flow control. A valve system provides for the necessary safety and venting requirements.

The CO2 is then passed on via a flexible hose to the injector nozzle, which is installed in the dryer product feed line. The control system of the injection unit contains three control modes:

into water is pressure dependant (see Fig 1).

Moreover, high pressure injection is accurate and mixing is very efficient.

In addition, as CO2 absorption in water is a high pressure dependant, the achievable effects from high-pressure systems are much better.

The injector nozzle provides complete mixing under optimal flow characteristics at the injection point. It is, however, very important to control the dosing accuracy in order to secure a uniform effect over time.

CO2 addition at low pressure (traditional systems) can often be

problematic as the gas cannot be kept in liquid form during dosing. This causes inaccurate dosing with consequential fluctuations in the desired effect (eg: a fluctuating bulk density) and cavitations in the feed system.

HigH PReSSuRe injeCTion The ability of carbon dioxide to lower milk powder bulk density is governed by the solubility of the CO2 gas in the water component of the milk concentrate.

The lowering of milk powder bulk density is achieved by the dissolved gas being released from the milk concentrate at the point of atomisation.

The released gas forms vacuoles within the individual milk powder particle. This balloons the individual milk powder particle and reduces the particle density. Consequently, this then reduces the overall powder bulk density.

As observed in the above figure, injection of liquid and/or gases at high rates will cause a different effect: the particles will ‘explode’ due to the rapid expansion and very fine particles are formed.

Such effect is often required in the pharmaceutical industry.

Every interval is considered to affect the bulk density of different products, at different CO2 addition rates. However, other powder properties can also be modified by means of the CO2 injection.

It is significant to note that other powder properties such as: colour (brightness), sinkability, wetability, and solubility can also be controlled. Obviously, it all depends on the product applications and the operating conditions of each process.

Fig 1: Influence of CO2 absorbance into water on pressure and temperature

milk powder, whey, and coffee producers, are able to offer their customers products with several characteristics, according to their desires.

PRoCeSS DeSCRiPTionGas and/or liquid (eg: carbon dioxide or nitrogen) is supplied from the gas cylinders. The system is provided with a dual supply inlet enabling switch over between gas supply cylinder without interrupting the operation.

manual control, fixed flow control rate and proportional flow rate.

In the proportional flow rate mode, the massflow meter of the injection unit, and the flow meter installed in the feed line are interlocked via connection of the control systems.

HigH PReSSuRe influenCeHigh-pressure systems allow a much higher gas/feed product mix ratio, which is often needed to obtain the final required effects. The maximum CO2 absorbance

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INGREDIENTS & ADDITIVES

Slow & Steady Growth For Organics

Market Report:


With the slowdown in the global economy, there is some uncertainty about the year ahead for ethical and sustainable industries. Here’s a look at predictions for the specialist industries this year:

• Organic FoodsGlobal sales of organic food & drink have been increasing by over US$5 billion a year, reaching US$46 billion in 2007. Positive growth is expected to continue in 2009, however, slower growth rates are envisaged in countries affected by the financial crisis.

The UK market has been the most adversely affected because of the harsh economic climate reducing consumer expenditure.

Positive growth is expected in 2009, though slower growth rates are expected. By Amarjit Sahota, director, Organic Monitor

Other countries have been less affected with double-digit growth still continuing in northern European countries.

Although consumer demand for organic foods remain high, increased price sensitivity is leading consumers to ‘trade downwards’. Thus, organic food sales from discounters and other low-cost retailers are increasing at the expense of other retailers.

Retailer private labels are also gaining popularity over manufacturer brands.

• Fairtrade ProductsConsumer demand for fairtrade products continues to strengthen in spite of the economic slowdown. Preliminary research indicates

that global fairtrade product sales exceeded US$3.5 billion in 2008. Growing consumer interest in social & trade issues involving developing countries is driving market growth.

Retailer investment is stimu-lating production of fairtrade products; a number of European supermarkets have converted their entire supply chains of certain products to fairtrade. The fresh produce category is tipped to show the highest growth in 2009.

• Natural & Organic IngredientsSlowing demand from food processors, beverage companies and other end-users is bringing supply in balance with demand. After experiencing several years of undersupply, ingredient prices are expected to decline in 2009.

Increased globalisation of supply chains is predicted to continue as large ingredient c o m p a n i e s s p re a d t h e i r production bases.

• Soya & Functional FoodsThe success of soya milk is leading to high investment in related products, marketed as dairy alternatives and/or func-tional products. Oat-based dairy alternatives are expected to continue to gain ground in 2009.

A major advantage soya and oat-based products have is that they can be marketed on health claims. Many new functional foods are expected to be launched in 2009, however few are likely to have a long-term presence. This is due to the high rate of product failures in this market.

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Not all foods with ‘organic’ on the label are guaranteed to be free of hexane-extracted soy ingredients. By Charlotte Vallaeys, food and farm policy analyst, The Cornucopia Institute

Many consumers choose organic foods in order to avoid chemical residues in their food. United States Department of Agriculture (USDA) organic standards strictly prohibit the use of hexane, the neurotoxic petrochemical solvent used by conventional grain processors.

Hexane is used to extract oil from grains such as corn, soy, and canola. It is a cost-effective and highly efficient method for separating whole soybeans into soy oil, protein, and fiber.

In conventional food pro-cessing, soybeans are immersed in what the industry calls a ‘hexane bath’. After which, they are further processed into ingredients such as oil, soy protein isolate, or texturised soy protein (TVP).

The soy protein ingredients in

First, products such as Clif Bars with the label ‘made with organic oats and soybeans’ are required by law to have 70 percent organic ingredients. The remaining 30 percent, however, can legally be hexane extracted.

Second, even foods with the ‘certified organic’ label could have minor hexane-extracted ingredients, such as soy lecithin, historically not available in organic form, and DHA oil.

ResIdues IN FoodThe Food & Drug Administration (FDA) does not set a maximum residue level in soy foods for hexane, and does not require that food manufacturers test for hexane residues.

Very little research has been conducted concerning the potential effects of consuming hexane residues in edible oils and other processed foods that contain soy protein. This includes infant formula, energy bars, protein powders, and meat analogs.

most non-organic foods such as vegetarian burgers and nutrition bars are processed with the use of hexane. Unfortunately, not all foods with ‘organic’ on the label are guaranteed to be free of hexane-extracted soy ingredients.

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Food processors that use hexane tend to assume that nearly all residues evaporate before reaching the consumer, but this may not be the case. Studies on hexane-extracted oils show that not all hexane evaporates before consumption – residues can appear in foods.

According to Environmental protection Agency (EPA) reports, small quantities of solvent (up to 0.2 percent by volume of oil) can be present in oil after extraction. This is even after solvent recovery by film evaporators and a distillation stripper.

A Swiss team of scientists tested various oils and found hexane residues in some of the tested oils. Moreover, residue testing has tended to focus on the oil, but the protein and fiber that are left after extraction have also come in contact with hexane.

To test for the possibility of hexane residues on these other soy components and products, the Cornucopia Institute sent a sample of hexane-extracted

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soy oil, soy meal, and soy grits to an independent analytical laboratory (registered with the FDA and USDA).

While there was less than 10 ppm hexane residue in the oil, both the soy meal and soy grits contained higher levels of hexane residues. The soy meal contained 21 ppm hexane and the grits contained 14 ppm.

These tests raise important questions regarding the presence

Hexane is a petroleum by-product of gasoline refining. It is a highly explosive neurotoxic chemical. soybean processing plants release

this pollutant into the environment, both in the air and water.In the air, hexane reacts with other pollutants such as oxides of nitrogen

to form ozone (o3). While ozone is essential in the upper atmosphere, excess ozone at ground level is a serious pollutant that is a hazard to human health and the environment.

For this reason, the ePA lists hexane as one of 188 hazardous air pollutants.

Grain processors were responsible for more than two-thirds of all hexane emissions in the united states, releasing 21 million pounds (9.5 million kg) of this hazardous air pollutant.

The occupational safety and Health Administration (osHA) sets the permissible exposure level at 500 parts per million (ppm) for workers with eight hour exposures to hexane.

WHAT Is HexANe?

of hexane residues in every- day foods.

The effects of consuming foods that contain hexane-extracted ingredients are not known.

As with most of the approxi-mately 70,000 chemicals that are registered with the EPA for commercial use, hexane has been tested for its effects on workers. However, it has not been tested for its effects on consumers as part of the human diet.

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Food processors that use hexane tend to assume that nearly all residues evaporate beFore reaching the consumer, but this may not be the case. studies on hexane- extracted oils show that not all hexane evaporates beFore consumption – residues can appear in Foods.


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And, it appears that no studies looking for synthetic breakdown constituents of hexane in food are available.

The institute is petitioning the FDA to examine the effects of hexane in foods. It is believe that this research is especially important given the fact that most soy-based infant formulas contain ingredients that have been hexane extracted.

In fact, nearly every major ingredient in conventional soy-based infant formula is hexane extracted. Infants consume much greater quantities of food compared to their body weight than adults, and formula-fed infants consume the same foods day after day, for many months. If hexane residues are present in conventional soy-based infant formula, their effects on infants should be investigated.

ToTAl oRGANIC soluTIoNThrough significant investment, Clarkson Grain, an US-based company, developed an organic, expeller-pressed soy lecithin. This ingredient became com-mercially available in 2004.

Its organic soy lecithin is guaranteed to be free of hexane residues, since the soybeans used to produce it are never in contact with hexane.

This non-chemical method of producing soy lecithin also means fewer pounds of hexane are released into the air, and that no employees are exposed to occupational hazards.

Today, organic soy lecithin is commercially available to all

organic food manufacturers who need it. However, many organic foods on the market continue to list conventional soy lecithin among their ingredients.

The federal organic standards clearly state that conventional ingredients such as lecithin may be added to organic foods only if they are not commercially available in organic form.

As such, any food manufacturer adding conventional soy lecithin to a certified organic food is in violation of federal law. There is no apparent reason to choose the hexane-extracted lecithin except the price difference – conventional costs US$1.20 per pound and organic costs US$8.50 per pound – and convenience.

NexT NATuRAl sTePThe argument that the organic

version does not work as well as the conventional is likely motivated by this price differential. After all, some manufacturers are satisfactorily using the organic version – why shouldn’t all others?

The only way to ensure that all organic foods contain organic lecithin is to remove lecithin as an approved conventional substance on the National List.

Clarkson Grain filed a petition with the USDA to remove soy lecithin, and the National Organic Standards Board, at its May 2009 meeting, voted in favour of the petition. The National Organic Standards Board later voted to keep ‘de-oiled’ (dry) lecithin on the list.


USDA

To test for the possibility of hexane residues on these other soy components and products, the Cornucopia Institute sent a sample of hexane-extracted soy oil, soy meal, and soy grits to an independent analytical laboratory (registered with the FDA and USDA).

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Recession Proof Organic Baby Food Trends Organic baby food is less prone to consumer spending cuts than other organic product categories. By Ewa Hudson, head of health and wellness food and beverages research, Euromonitor

on its growth trajectory. It is a sizeable category, posting global value sales of almost US$2 billion in 2007.

What is the big appeal of organic baby food? Although regulations are strict in the EU and the US, it is not enough for many parents. If there is even the smallest possibility that trace amounts of pesticides and additives could be in any way detrimental to their child’s system, it is not a risk worth taking.

This also applies to parents who do not eat (or cannot afford to eat) a wholly organic diet them-selves. Most successful brands have a number of attributes which go way beyond simple organic accreditation.

COntaminatiOn DEfEnCEIn order to ascertain which qualities will help an organic baby food brand pass the recession test, we will focus on examples from two key markets, Germany and the UK, as they are by far the best developed.

Organic baby food sales in these countries accounted for 60 percent (UK) and 35 percent (Germany) of total baby food sales in 2007. In comparison, organic sales in France accounted for only a five percent share.

The main reason why organic baby food is big in Germany is Hipp brand, which has a value share of 32 percent in 2007. The brand’s products are wholly organic and have sourced the majority of its ingredients organi-cally for over half a century.

It has developed its own quality and safety standards, which go beyond the legal requirements for organic certification. The company

Market Report:

As the economic downturn slides into a full-blown recession, many of life’s little luxuries are destined for the chop.

Organic food is certainly one of the categories which is going to suffer, and it is unlikely to see a repeat performance of the growth rates enjoyed in the past. Global value sales of organic food and beverages rose from US$10.3 billion to US$22.7 billion over the 2002 - 2007 review period.

Although organic sales are

likely to stagnate in the near future, not all categories are equally susceptible to economic woes.

In the end, it all comes down to priorities, and child-wellbeing related expenses tend to be among the last to fall victim to a family’s economising.

This means that of all organic sectors, organic baby food is the least likely to suffer a decline in value sales, and may continue

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points out that just because an ingredient is organically grown, it does not mean that it is automatically free from harmful substances.

Accidental contamination can occur in many ways, for example, through polluted air and ground-water, agrochemical drift from neighbouring (non-organic) fields and contaminated feed.

M e a n w h i l e , t h e shares from the three leaders are fal l ing. H e i n z ’s s h a re , f o r instance, declined from 33 percent to 25 percent over the same period.

Heinz had introduced organic baby food in the UK in 2002, relaunching it in 2005 with new recipes and a fresh design. The company continues to

expand its range, and latest addit ions include organic cereals and juices.

However, the company appears to be struggling. In 2007, Hipp overtook Heinz as the leader in organic baby food when its share plunged to just 18 percent from 25 percent two years earlier.

a mattEr Of ValuEsThe brands which are best prepared to weather the economic storm, are those founded on organic values. This is as compared to those that squeeze organic products into their line-ups at the height of the organic boom.

Organic brand extensions found nestling on supermarket shelves next to a company’s standard products will be the first to fall off the recession cliff. This is because they have attracted the faddish and less well-informed group of organic consumers. These are the first to switch back to standard products at the first whiff of belt-tightening.

The toughening economic climate means that the time for sitting on the fence is over. Makers of organic baby foods must now decide whether they are in or out. Conviction and values count, and

They also lead the organic baby food market in the UK with a 23 percent value share, and ranks fourth in baby food overall, behind Danone, Heinz and Wyeth. The company has managed to grow its baby food market share from nine percent in 2001 to 14 percent in 2007.

Of all organic sectors, organic baby food is the least likely to suffer a decline in value sales, and may continue on its growth trajectory.

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The company exercises a zero-tolerance policy for con-taminants and tests all its raw material deliveries for 850 different chemicals, rejecting those where traces of these are detected. Every glass jar of baby food has to pass 260 quality and safety checks before being awarded the ‘Hipp Bio-Siegel’, the company’s own organic seal. The products also carry the EU’s official organic seal.

inCrEasED markEt sHarEHipp’s value sales has increased from just under E203 million (US$270.4 million) in 2002 to E237 million in 2007. This is with a corresponding value share increase in Germany’s baby food market from 29 percent to 32 percent over the same period.

The brands which are best prepared to weather the economic storm, are those founded on organic values.

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these need to be broadcast to the consumer.

A fluffy ‘we truly care about your baby’ is not enough. Organic thoroughbreds, for example, are vociferous oppo-nents of genetic engineering and factory farming practices. However, this is a dicey stance to take for larger companies with highly diverse product portfolios, such as Nestlé, Heinz and Danone.

mOrE tHan Just OrganiCHeartfelt organic values are essential, but if the seas get too choppy, even these may not guarantee survival. Organic products will need a whole battery of unique selling points (USP) to carry them through.

Smaller organic companies have a reputation for being hothouses of innovation, and organic baby food manufacturers are no exception.

In the UK, Ella’s Kitchen (owned by Craig Farm Organics) introduced baby foods packaged in sophist icated squeezy pouches in 2008. There is also pasta sauce for toddlers and a line of smoothies – all in nozzle-equipped pouches.

• The Super RouteAnother good way to go about creating a USP is to go down the ‘superfood’ route. Plum Baby, also a UK company, has done just that. To justify its tagline ‘Plum is so much more than organic’, it goes for maximum nutrition by adding the South American ‘supergrain’ quinoa, as well as other superfoods, to every recipe.

Quinoa is gluten-free and very high in minerals and protein.

• Allergy BustersGerman companies Sunval Nahrungsmittel and Holle Baby Food, created one of their USPs by catering to babies with food allergies and intolerances. Holle’s baby food in jars, for example, is free from milk protein, yeast, egg and lactose. A number of their products are also gluten-free.

Sunval offers a ‘products by allergy’ search function on its website, making it easier for parents to find suitable options.

Both companies’ products are also Demeter-certified. This certification is not only stricter than standard organic certification, but also integrates spiritual values into its farming and production methods.

Aside from homing in on nutritional value, the company also pursues a fairtrade sourcing policy for its ingredients and offsets its CO2 emissions.

Plum Baby’s beyond organic strategy has served the brand well. The company increased its value sales from just under £1 million (US$1.59 million) in 2005 to almost £5 million in 2007.

sales of organic products in the us, both food and non-food, reached us$24.6 billion by the end of 2008. this is a 17.1 percent increase over

2007 sales despite tough economic times, according to the Organic trade association (Ota).

While the overall economy has been losing ground, sales of organic products reflect strong growth during 2008. “Organic products represent value to consumers, who have shown continued resilience in seeking out these products,” said Christine Bushway, Ota’s executive director.

the survey, conducted by lieberman research group, measured the growth of sales of organic foods and beverages, as well as non-food categories such as organic fibers, personal care products and pet foods during 2008.

results show organic food sales grew in 2008 by 15.8 percent to reach us$22.9 billion, while organic non-food sales grew by 39.4 percent to reach us$1.648 billion. as a result, organic food sales now account for approximately 3.5 percent of all food product sales in the us.

With tough economic times, consumers have used various strategies in continuing to buy organic products. as most venues now offer organic products, consumers have the opportunity to shop around. increased use of coupons, the proliferation of private label brands, and value-positioned products offered by major organic brands all have contributed to increased sales._______________________________________________________________ Enquiry No: 0533

Ota: us OrganiC salEs up By 17.1%

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2483Bericap Asia Pte Ltd

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HEALTH & NUTRITION

The sports nutrition market, once regarded as a niche segment, has developed in recent years, opening up a mainstream market that is rapidly expanding.

Among the fastest growing markets for sports nutrition products are Japan and Asia, with product convenience and taste playing a strong role in driving this growth. According to a report by Canadean, Asia accounts for a third of all sports drinks sales worldwide.

Interest in understanding the special nutritional requirements of athletes to gain maximum performance, has spilled over to meeting the needs of ordinary individuals who exercise regularly as part of a general health and fitness programme.

Protein & SPortS nutritionProtein is the basic building block of muscle, as well as being needed for many critical processes in the body, including the functioning of the brain, heart, liver and the skin.

The International Society of Sport Nutrition maintains that individuals engaged in regular exercise training require more dietary protein.

Its research committee recom-mends that exercising individuals maintain a regular protein intake at a level of between 1.4 and 2 g/kg/day. This is depending on the nature and intensity of the sport they are engaged in.

For less active lifestyles, 0.8 g/kg/day is generally regarded as adequate protein intake.

Carbohydrates also have a key energy-generation role to play in sports nutrition, but protein is required specifically to feed and protect the muscles.

A 2007 study published in Applied Physiology, Nutrition and Metabolism showed that the results of a group of young, resistance-trained men who consumed 10 g of whey protein plus carbohydrates.

It showed that a greater in-crease in muscle protein synthesis resulted from their resistance training compared to when they consumed a carbohydrate- only beverage.

the Whey AdvAntAge Whey protein is one of the richest dietary sources of branched chain

Asia & Japan are the fastest growing markets for sports nutrition products, with convenience and taste in pivotal

roles. By Mark neville, marketing manager, volac

ProteinSports Nutrition:

Packedction


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HEALTH & NUTRITION

amino acids. This is required daily in the diet to help support the growth, maintenance and repair of muscles, the skin and other organs in the body.

Leucine is one essential amino acid that stands out for its ability to stimulate muscle protein synthesis. Whey protein contains more leucine than any other protein source.

Whey protein has the highest biological value of all protein sources. Biological value is a measure of how effectively the body can use a protein source.

Whey prote in i s o f ten referred to as a ‘fast’ protein due to its ability to provide rapid nourishment to help muscles recover after exercise.

Research has shown that after strenuous exercise, our immune system is often weakened and we

are less able to mount a defence against colds and other forms of infection.

Glutamine is a key nutrient for strengthening the immune system and whey protein can promote the synthesis of both glutamine and the antioxidant glutathione. This provides a combined approach to boosting the immune system and

the body’s natural defences. Whey’s high amino acid

score, high digestibility and neutral taste, combine together to make it a highly favoured and convenient source of protein for those engaging in intense physical activity. Not only does whey have the highest nutritional value of all proteins, it is rightly

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Whey protein isolate is the purest form of whey protein, and therefore contains a higher percentage of protein than WPC.

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HEALTH & NUTRITION


Volac: Heat Stable ISolateVolactive UltraWhey HS from Volac, is a heat stable isolate that enables beverage manufactures to add the protein to clear ready-to-drink beverages. this removes the need for the consumer to spend time mixing in protein to drinks.

the company’s heat stable ingredient is added at the produc-tion stage to clear acidic beverages and dissolves completely to provide absolute clarity and a neutral taste. this means that clear fruit sports drinks can now contain protein, as well as carbohydrate – so giving nutritional balance in a bottle.__________________________________ Enquiry No: P0542

carbery: ISolac clear+carbery has developed a whey protein isolate for ready-to-drink beverages. Isolac clear+, is suited to low pH drinks and works with many functional beverages, energy drinks, recovery drinks and high protein muscle building products.

the ingredient also provides opportunities for beverage manufacturers targeting a range of sectors. this includes weight management, sports nutrition, nutrition for the elderly and children’s nutrition.

according to the company, Isolac clear+ provides the high protein content to deliver satiating effects, as well as clarity and a clean taste to maintain consumer appeal. __________________________________ Enquiry No: P0541

perceived as a completely natural product filtered from milk, as opposed to a highly processed synthetic dietary supplement.

Additionally, for those focusing on shedding kilos as part of a fitness regime, whey protein has been shown to enhance satiety and help retain lean body mass whilst reducing overall weight.

Whey Protein APPlicAtionSThe composition of whey protein concentrates (WPC) and isolates (WPI) can vary considerably, which can impact their suit-ability for different food and drink applications.

Whey protein isolate is the purest form of whey protein, and therefore contains a higher percentage of protein than WPC. It has been processed further using a combination of cross flow

ultra filtration and micro filtration techniques to give a concentra-tion percentage greater than 90.

As the remaining lactose has all but been removed, the isolate offers the highest levels of whey protein with the lowest levels of fat and carbohydrate.

Whey protein has traditionally been offered in ready-to-mix powder form for the end-consumer to mix into a protein drink at home, reconstituting the whey with milk or water. However, with today’s fast paced lifestyle, speed and convenience is the name of the game.

Moving ForWArdAsian food and drink processors can now capitalise on the functional benefits of whey protein as an essential ingredient for the sports nutrition market through the increasing range of application formats available to them. These offer a convenience and taste advantage for sports p ro f e s s i o n a l s a n d t h o s e wanting to enjoy nutrient-dense ‘food-on-the-go’ as part of an active lifestyle.

PROTEIN IS THE BASIC BUILDING BLOCK OF MUSCLE, AS WELL AS BEING NEEDED FOR MANY CRITICAL PROCESSES IN THE BODY, INCLUDING THE FUNCTIONING OF THE BRAIN, HEART, LIVER AND THE SKIN.

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Over 10 percent o f 152 supplements sourced from standard UK outlets contained steroids, prohormones (which the body converts to steroids), or stimulants. This was according to a recent study by HFL Sport Science in the UK. These were all on the WADA (World Anti Doping Agency) banned list, and not declared on the label.

In the US, analysing 58 supplements, the rate was even higher – over 20 percent for steroid contamination.

WADA and the majority of national anti doping organisations recommend that athletes do not take any supplements, suggesting that a suitably balanced diet will suffice for top level competition. Regardless, the majority of elite athletes do indeed take a range of supplements in order to compete at this high level.

The AccidenTAl conTAminATionWhile it is clear that a number of supplements explicitly contain banned substances (as declared on the label), it is also clear that a number of supposedly ‘clean’ supplements may be

inadvertently contaminated with substances that could lead to a positive drugs test.

Inadvertent contamination can typically occur via two main routes: Raw materials, which can be sourced from many different parts of the world, and which may not always be handled according to good manufacturing practices.

For example, it is feasible that a perfectly legitimate raw

material may be stored next to materials containing steroids – the opportunity for cross contamination is obvious.

The second major route is the use of shared manufacturing equipment and cross contami-nation arising from this. Many supplement companies outsource the manufacturing of their products to contract manufacturers.

Such manufacturers can often produce a whole range of

it is now well established that supplements of all types can suffer from inadvertent contamination that might give rise to a positive drugs test for elite athletes. By dr catherine Judkins and dr david J hall, hFl Sport Science

Supplements:

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different product types – which is all fine providing they clean all equipment thoroughly between products runs. They should also be aware of the consequences that even trace levels of steroids or stimulants on a piece of equipment can have.

For example, DHEA (dehydro-epiandrosterone) is a steroid that is manufactured widely in the US. It is a general men’s health supplement, but is regarded by WADA as prohibited for use in sport.

There have been several cases where tiny levels of DHEA found their way into products that should not contain this substance – this has been traced back to particles of DHEA being trapped in complex production equipment.

There is clearly st i l l a risk associated with taking supplements. However, athletes do continue to take them. Strict liability rules demand that athletes take responsibility for what goes into their bodies, so how can they manage the risk?

• Risk ReductionAnalytical techniques have been developed by the very best laboratories within doping control (ie: those that have been through the WADA accreditation process). This is to determine the presence or otherwise of substances that are banned by WADA. These are at relevant levels set in the parts per billion range.

These analytical techniques can be used as part of a manu-facturer’s quality control (QC) processes to screen supplement products for the presence of trace levels of banned substances.

• ISO 17025 AccreditationThe key laboratory accreditation for carrying out supplement testing is ISO 17025. This is an

international standard for testing labs which demands dependable analysis against defined detection limits for defined substances in a defined matrix (in the case of supplements, the matrix can be liquid, powder, capsule, tablet, bar, etc.).

Without specific ISO 17025 accreditation for supplement analysis, contaminated products could still pass undetected.

• Good Manufacturing Practice Companies with GMP (Good M a n u f a c t u r i n g P r a c t i c e ) accreditation can also offer some comfort to the end user. However, GMP accreditation does not necessarily mean that products are tested for contamination with low levels of banned substances.

Pharmaceutical products themselves are commonly prohibited in sport, and yet they are all made to GMP standards.

Therefore, companies that manufacture products in line with GMP, and that also carry out regular banned substance screening on their products using ISO 17025 accredited tests, are the only companies that can significantly reduce the risk of contaminated products finding their way into retail channels.

• No Safety GuaranteeIt should be noted, however, that even with GMP regulations and product screening for banned substances using ISO 17025 accredited tests, there is still no ‘100 percent guarantee’ that a product is ‘clean’ (free of every substance that may give rise to a positive doping test).

New des igner s tero ids regularly find their way into the market place, and it is difficult to detect these unknown compounds.

Equally, the distribution of contamination is not usually even across a batch, so an analytical test on a portion of a given batch can only be taken as an assessment of the likelihood of contamination elsewhere in that batch. It is a good indication – but not a 100 percent assurance.

• Risk ManagementIt is noteworthy to mention that WADA do not accredit any labs for supplement testing, and that there is no ‘WADA test’ for supplements.

Indeed, the association does not permit accredited labs to undertake such analytical testing on behalf of supplement c o m p a n i e s – e f f e c t i v e l y depriving the athletes and the manufacturers from access to the testing that best minimises the contamination risk.


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WADA and the majority of national anti doping organisations recommend that athletes do not take any supplements, suggesting that a suitably balanced diet will suffice for top level competition.

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There are many ways that a food manufacturer can be different; flavours, packaging, technologies to deliver a sensorial difference, as well as health and nutrition.

The food industry demonstrates it is capable of translating dairy food production, into better nutrition and quality diets, on a global scale. By Emma Jacquier, nutrition & science management, Nestlé

TheSplash

Dairy Innovation:

BigThere has never been a more surprising era for food innovation, particularly in the dairy sector. We were confronted by rising milk prices in 2008, only to see a sudden crash to record-low prices in 2009.

We had to respond quickly to very volatile pricing, and as the economic crisis took hold, respond even more quickly to changing consumer habits.

Just as the economic crisis grips us, we are witnessing increasingly restrictive regulatory environments, in some countries. The regulations are designed to ensure that only those with the best science and accurate, scientifically substantiated claims make it into the market. However, this adds an extra layer of complexity.

Not only do you have to innovate quickly, but also the standard for communicating

your health benefit is high. Several challenges are faced at the same time; one must manage pricing, adapt quickly to changing con-sumer needs, meet new regulatory requirements and be profitable.

This is a daunting task for even the most seaworthy of food companies.

UpsTagE ThE CompETioNInnovation in dairy foods has followed a classical cycle over the last two decades. With many foods, including milk, becoming a commodity in the early nineties,

BEVERAGEJUNE 2009 ASIA PACIFIC FOOD INDUSTRY

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the R&D departments of every food company became active. It was crucial to differentiate yourself from the competitor next to you, by bringing an extra benefit.

There are many ways that a food manufacturer can be different; flavours, packaging, technologies to deliver a sensorial difference, as well as health and nutrition.

Most manufacturers began with the simple things first – less fat, less sugar, more vitamins and minerals. The dairy industry was listening closely to the public health debates, and adapting the flow of innovation to meet national and international dietary recommendations.

hEalTh is WEalThLater, the dairy sector began to tackle specific health concerns. We moved away from the simple nutrients, and began to talk about functional health benefits. For example: probiotics for ‘digestive health’, soluble fibre to improve intestinal transit, and phytosterols to help reduce the absorption of cholesterol.

Each time, a cycle of clinical trials would be initiated to show efficacy, and a barrage of consumer research to help find the words that convey your message, in a simple way.

This model of dairy innovation has become a standard practise. Most large food companies operate in the same way, each with an ‘innovation pipeline’ stretching into the future.

However, in the present climate, this process is not fast enough to meet the consumers’ demand for cheaper healthy products. We also find ourselves in a regulatory context, which requires a body of evidence that is beyond the reach and capabilities of most food companies.

Chocolate milk helps athletes recover more

efficiently, according to a small independent trial by a team at Northumbria University, UK.

The trial funded by Runner ’s World and masterfoods, has been testing the findings of a study from the University of indiana in the Us last year. The Us study suggested that chocolate milk helped athletes recover more efficiently than fluid or carbohydrate replacement drinks.

The protocol of the research was followed closely, and the results backed up the conclusions of the original study. on three separate days, nine male cyclists did an energy-depleting exercise session. This was followed by four hours of recovery.

Cycling was chosen because it was felt that the activity would be easier to make effort levels consistent for all of the subjects. later, the subjects cycled to exhaustion during a second session.

immediately after the first exercise bout and two hours into the recovery period, the cyclists drank equal volumes of chocolate milk, fluid replacement drink and a carbohydrate replacement drink.

Eight out of the nine subjects cycled for longer in the second session after drinking chocolate milk than after drinking the other two beverages.

“our study indicates that consuming chocolate milk during a short recovery period significantly improves subsequent endurance capacity compared to two other sports-specific recovery drinks,” claims Dr Emma stevenson, lecturer in sport and Exercise Nutrition at Northumbria.

___________________________________________________ Enquiry No: 0550

ChoColaTE milK aiD RECovERy

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, UK

The scope of dairy innovation will begin to span wider than simply the product, the packaging and the health benefit offered by an ‘exclusive’ ingredient.

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ThE RaDiCal FUTUREThe effects on innovation and the industry as a whole are yet to be understood. But one thing is for sure, innovation in the dairy sector is likely to change radically over the coming months and years.

If we speculate, we can imagine that the ‘middle market’ may stagnate, and there will be a faster pace of growth in affordable and premium products. There will be increasing demands on the industry to create value for shareholders and for the society.

Innovation in the dairy sector will use new methods to deliver health benefits to consumers. Whether it is via the internet, nutrition education in schools, giving technical assistance to farmers, or running weight-loss programs for obesity prevention in local communities, the scope of dairy innovation will begin to span wider than simply the product, the packaging and the health benefit offered by an ‘exclusive’ ingredient.

milK FoRTiFiCaTioNAn example of a recent innovation that intends to create value for shareholders and for society is that of fortified, affordable milks.

Over the coming months and years, new milks for consumers towards the lower end of the economic pyramid will be launched. These milks will be available in a single-serve format, and are designed to contribute to alleviating the burden of global micronutrient deficiencies.

The affordable milk range is fortified with nutrients such as iron, zinc, vitamin A, folic acid and B12. The innovation, in this case, is that food industry demonstrates that it is capable o f translat ing dair y food production, into better nutrition

D airy could be the better choice than calcium carbonate, for bone growth and strength, a report by purdue University stated.The study funded by the National Dairy Council, found that the bones

of rats fed with non-fat dry milk were longer, wider, and stronger. This is as compared to those that were given calcium carbonate. it will be

published in the august print issue of the Journal of Bone and mineral Research.

Connie Weaver, professor and head of the food and nutrition department said: “a lot of companies say, ‘if you don’t drink milk, then take our calcium pills or calcium-fortified food. There’s been no study designed properly to compare bone growth from supplements and milk or dairy to see if it has the same effect.”

she added that studies show that people aged between nine and 18 need

1,300 mg a day to achieve optimal bone growth. This is equivalent to four cups of milk or yoghurt. The study also found a strong effect of having dairy as a calcium source followed by periods of inadequate calcium.

The researchers were not able to conclude the reasons behind this benefit, and further study on this may be carried out.

___________________________________________________ Enquiry No: 0551

and quality diets, on a global scale.

FUTURE oF DaiRyThis does not mean that the present model of dairy innovation, based upon a pipeline of active ingredients, substantiated by clinical trials, will cease. However, there will be a shift in its emphasis.

Companies will be required to look outside of themselves more than ever before, and look into the communities and the societies in which they operate. The upside is that the opportunities will be the same for small and big companies alike; only the scale of activities will differentiate the two.

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The scope of dairy innovation will begin to span wider than simply the product, the packaging and the health benefit offered by an ‘exclusive’ ingredient.

ThE BETTER ChoiCE Dairy:

BEVERAGEJUNE 2009 ASIA PACIFIC FOOD INDUSTRY

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T h e m a j o r i t y o f g l o b a l laboratories tested can measure levels of the harmful substance melamine in food samples. This was according to the results of the international study by the European Commission’s Joint Research Centre (JRC), suggesting that the global response to the Chinese contaminated milk scare of 2008 has been effective.

Dr Alejandro Herrero, director of the JRC’s Institute For Reference Materials and Measurements

Laboratories from 31 countries participated in the test, including Australia, China, India, Japan, New Zealand, the United States of America, as well as 21 of the 27 EU Member States.

The ResulTsThe results of the study were that 74 percent of the 114 results for milk powder, and 73 percent of the 112 results for the baking mix were within the acceptable range. This was defined by common international measure-ment guidelines.

These figures are in line with other similar tests that benchmark measurement competence amongst analytical laboratories.

The values reported by the labs were also accompanied by values of measurement uncertainty, which is extremely important when measuring close to a legal limit.

Here, there was some scope for improvement, as around a quarter of the uncertainty values (23 percent milk powder, 22 percent baking mix) were underestimated.

AccuRATe MeAsuReMenTs FoR PRoTecTionThe European Commission decided that food or feed conta in ing mi lk products originating in - or transported from – China should be checked. Any product containing more than 2.5 mg/kg melamine must be destroyed.

In order to enforce the 2.5 mg/kg limit, official control labor-atories must be able to measure the melamine content in food and feed within reasonable limits.

Majority of laboratories around the world are capable of effectively testing for the presence of melamine in food. By Andreas Breidbach, scientific officer, Joint Research centre, institute For Reference Materials & Measurements

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Melamine Detection:

Combat Ready(IRMM), said: “This study is one of the first and largest snapshots of labs’ abilities to accurately measure melamine in food, and it confirms that the majority of labs are up to the job. It shows that food laboratories in the EU and their counterparts around the globe are able to accurately detect melamine in food. This is a pre-requisite for enforcing the limits set in EU legislation to protect consumers.”

TesTing The TesTeRsA tota l o f 114 analyt ica l laboratories from around the world volunteered to put their measurement competence to the test for the study.

Carefully prepared samples of contaminated milk powder and baking mix were sent to the laboratories for testing without revealing the known levels of melamine present.

Participating laboratories measured the melamine content of these ‘blind’ samples to the best of their abilities and reported their results back to the JRC.

FEATURES

Putting minds at ease with a comprehensive food safety management system. By Nguyen Duong Hieu, Auditor, TÜV SÜD PSB Vietnam

There is no doubt that the globalised food supply chain has heightened public awareness regarding food safety. Food reaches consumers via supply chains that may link many different types of organisations, stretching across multiple borders.

One weak link in the supply chain may result in unsafe food, ultimately leading to potentially fatal outcomes.

Many food producers, processors and manufacturers are aware of the critical importance of food safety and quality. And they are increasingly turning to food safety management systems (FSMS) as an effective tool to manage this problem.

Food Safety Management System:

indEase

The system is based on the following principles:• Good hygiene practices

prevent cross-contamination • Effective cleaning removes

harmful bacteria and stops them from spreading

• Effective chilling preventsh a rm f u l b a c t e r i a f ro m multiplying

• Thorough cooking ki l lsbacteria

• Management’scommitmenttoensure the safety of their food product

MANAgiNg SAfeTy

A FSMS is implemented to control the hazards and risks for food safety in all stages of processing from farming to retail. It focuses on controlling the process, and not just the quality of the final product.

The system can be adopted by various food producing and processing enterprises throughout the supply chain. This includes feed producers, primary producers, food manufacturers, transport and storage

operators and sub contractors, retail service outlets as well as producers of equipments, packaging materials, cleaning agents, additives and ingredients.


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THe UPPer CUTAnFSMSaddsaleveloftransparencytoacompany’soperationsasitimposes structured and targeted lines of communication. All control measures are also subjected to hazard analysis. This ensures that the product and processes in place meet food industry expectations.

Obtaining a certificate based on a globally recognised system also provides an international dimension to a company, helping it establish a more competitive position worldwide. This is especially important for an enterprise with a large overseas target market.

It also allows a company to better manage their internal processes, achieve better yield and less wastage, improve traceability and provide assurance to their customers that food safety is a top priority for the company.

All these benefits translate to better profitability and increased brand reputation as the product becomes synonymous with

better quality and safer food products.

TyPeS Of fSMSThere are correlative systems for each stage of the food chain. Some standards (eg: SQF 1000) can only be applied to one stage of the food chain like farming, but other standards (eg: ISO 22000, HACCP) can be applied to every stage of the food chain.

This means that farmers, for example, should select from at least one of following FSMS: GlobalGAP,SQF1000, ISO22000and HACCP (For more details refer to Fig 1).

Driven by the operational needs and target market (domestic or overseas), some companies prefer to certify their operations to a few systems at

Fig 1: Stages in the food chain and the corresponding food safety standard

All control measures are also subjected to hazard analysis. This ensures that the product and processes in place meet food industry expectations.


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SQF 2000GMP

SQF 2000GMP

BRC FoodIFSSQF 2000GMP

ISO 2000 HACCP

Food Chain

Food SafetyStandards

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FEATURES

It is particularly intended for application by organisations that seek a more focused, coherent and integrated food safety management system than is normally required by law. It requires an organisation to meet any applicable food safety related statutory and regulatory requirements through its food safety management system.

• Global Standard For Food Safety (BRC)The British Retail Consortium (BRC) originally published this for food producers supplying own-brand goods into the UK retail market. The standard has been updated at regular intervals to reflect the latest in food safety.

TheGlobalStandardForFoodSafety sets out the requirements for the manufacture of processed foods and the preparation of primary products supplied as retailer branded products, branded food, and food or ingredients for use by food service companies, catering companies and food manufacturers.

I t has a t ta ined g loba l recognition and is applied for suppliers of retailers to the UK and the Netherlands. The current version was issued in January 2008.

•International Food Standard (IFS)The IFS Standard was developed in 2003 by the HDE (CentralAssociation Of German Retail Trade), and its French counter-part FCD (Fédération des EntreprisesduCommerceetdela Distribution).

This safety standard for the food industry serves as an admission ticket to the retail trade in Germany, France andpartiallytosomeotherEuropeancountries as well.

The latest version, version 5,

the same time as these systems have common requirements and similarities.

Certifying a few systems provide synergies, reduce documentation workload and costs. More importantly, it widens the scope of export markets their products have access to. Companies should also bear in mind client requirements before selecting a food safety standard for their operations.

Below are a few examples of popular food safety standards:

• HACCP (Hazard Analysis Critical Control Point)The HACCP system and guidelines were developed by the Codex Alimentarius Commission (a joint sponsorship of the FAO & WHO). It defines system requirements for ensuring the safety of food, and can be applied throughout the food chain, from the point of primary production to final consumption.

The FSMS can be adopTed by variouS Food producing and proceSSing enTerpriSeS ThroughouT The Supply chain. ThiS includeS Feed producerS, priMary producerS, Food ManuFacTurerS, TranSporT and STorage operaTorS, eTc

These guidelines can be used on their own, or integrated with other quality management systems. The current version is CAC/RCP 1 – 1969, Rev 4 (2003), and is a mandatory requirement of most countries and regionssuchastheUS,EUandVietnam.

• ISO 22000:2005The ISO 22000 Management System for Food Safety – Requirements for Organizations in the Food Production Chain, was developed by the International Organization for Standardization in 2005.

This standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. This voluntary standard aims to harmonise, on a global level, the requirements for food safety management of business within the food chain.


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FEATURES

Vietnam will export close to five million tonnes of rice in 2009, making

it the second largest exporter of rice in the world. given its importance in the global food chain, the My Thanh Nam commune, in the Tien giang province of Mekong Delta, Vietnam, has voluntarily adopted the globalgAP standard.

Through a local cooperative, the commune has quickly begun to structure this effort by tasking participating farmers to apply strict criteria for quality

across their production processes. This is with the aim of improving the quality of rice produced.

in the first phase of the initiative, carried out over three days in September 2008.

farms were inspected to 214 control points under the standards including the formulation, storage and use of fertilisers and pesticides. it also included the product analysis records and production diaries, as well as the process traceability codification.

My Thanh Cooperative received its certification after having satisfied all the necessary criteria and addressing the various non-conformities raised. As part of the requirements to ensure the revised procedures are continuously adhered to, unannounced audits would be randomly conducted within 12 months from the initial audit.

Through the certification and audit support, the cooperative is now set to extend its respective production areas and expand its base of certified members in 2009. This will help the community to increase its output of good quality rice, while reinforcing the reputation and brand equity associated with the My Thanh rice trademark.

has been in force since January 1, 2008.

• Safety Quality Food (SQF 1000/SQF 2000)The SQF (Safe Quality Food) Institute is a division of the Food Marketing Institute (FMI). The institute was established to administer the SQF programme, f o o d s a f e t y a n d q u a l i t y certification and management system.

The programme provides independent certification that a supplier’sfoodsafetyandqualitymanagement system complies with international and domestic food safety regulations.

This enables suppliers to assure their customers that food has been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain.

The SQF1000 standard applies for agriculture and aquaculture operations, while SQF 2000 applies for food manufacturers. Some US retailers require that suppliers hold SQF certifications.

• GlobalGAP (EUREPGAP)GLOBALGAP is aprivate sectorbody that sets out voluntary standards for the certification of agr icultural ( including aquaculture) products around the globe. It is a global scheme and a reference for Good AgriculturalPractice(GAP),whichismanagedbythebody’ssecretariat.

This standard is an equal partnership of agricultural producers and retailers that want to establish certification standards and procedures for GAP. Most EU retailers requestthat agricultural products be grown in farms registered under this certification.

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Market participants will be aware that the lofty heydays of the palm oil honeymoon have come to an abrupt end. This is as prices, which rose to record highs in mid-2008, correct to their current levels of approxi-mately RM 1,800 (US$510.40) per metric tonne.

The severe decline is in part due to the general sell-down by the investing community since managed commodity funds deleverage as clients withdraw funds. However, the most significant reason for price moderation is the market’s expectation of a global economic

slowdown, which will impact global oils and fats demand.

The primar y driver for palm oil will be from food uses. Price increases over 2006, 2007 and 2008 were in largely due to expectations of strong and sustained growth in demand from emerging market countries such as China and India. Both these countries had large populations inclined to purchase affordable cooking oil.

With historical economic growth rates of about 10 percent a year, projections were for a prolonged increase in palm oil demand.

Opportunities for palm oil exist despite decline in economy. By Veiverne Yuen & Wei Siang Chan, Southeast Asia Rabobank International

Palm Oil:

Long TermPerspectives

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However, with the current financial turmoil, consumption in established economies such as the US and the EU has plummeted, impacting global trade.

China has also been affected by the slowdown with fourth quarter GDP growth slowing to an annual rate of 6.8 percent, a significant fall from the double digit growth in previous years.

PRIME POSITIONDespite a moderation in the near-term outlook, there are still many opportunities in the down-stream palm oil sector. These opportunities are accessible given cheap industry valuations.

For example, palm oil is still the lowest cost edible oil in the oilseeds complex. The bulk of its uses still come from cooking oil for household and industrial frying, a sector that will still

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experience sustained demand despite the economic downturn.

Growth in cook ing o i l consumption over the past few years have also partly been driven by a change in consumer preferences in developing countries. Consumers are moving away from cooking fats towards cooking oils due to health and ease of use.

Cost will remain a factor for consumers in these regions. The low cost of palm oil and palm margarine places it in prime position to gain larger market share from the other oils.

DOMESTIC COOkINg OIl CONSuMPTIONA shift in consumer preferences is reflected in two key trends• Consumers in developing

countries switching from frying fats to oils

• Consumers in developed countries switching to trans-free fat oils

Lower household incomes however, mean that cost is a big consideration for these consumers. This provides an opportunity for palm oil, as it is the lowest cost vegetable oil.

It is anticipated that spending on luxury products will decline, however basic staples should see resilient spending.

Consumers will still look for lower cost substitutes. This provides opportunities for cooking oil bottlers and manufacturers who can increase the proportion of palm oil in their products, and in turn increase the overall demand for the oil.

On the health front, consumers in developed countries, primarily in the US, are considering the banning of trans-fats in food products for health reasons.

This positions palm oil well as it does not require as

much hydrogenation as other competing edible oils. The trend is reflected in the strong growth of palm oil imports by the US over the past year.

INDuSTRIAl FRYINgDemand for large-scale frying still exists, especially in mass-market retail food chains that cater to budget-conscious consumers.

With the global recession, consumers will patronise fast food chains more frequently than luxury restaurants, given their price competitiveness. A good example of this is the strong revenue growth experienced by Macdonald’s in the US despite the slowdown.

While this form of demand will remain robust, demand

from restaurants will probably decline as consumers eat out less frequently – the opportunity is in positioning palm oil as a low-cost frying oil relative to other oils.

The instant noodle market is also promising, given the status of the food product as a cheap alternative. The instant noodles industry is one of the largest consumers of palm oil, with China as the largest producer experiencing the fastest growth.

As a staple product, con-sumption of instant noodles is expected to increase despite the global economic recession, which will drive demand for palm oil.

SPECIAlTY FATSA large portion of palm oil’s use in the specialty fats industry is as substitutes for cocoa butter and many dairy products.

Demand for it as a lower cost substitute should increase given the current cost-conscious environment. This is due to food producers trying to cut cost and by seeking lower cost alternatives to the ingredients used for their products.

This will drive demand for low cost substitute products like that for cocoa and creamers.

lOOkINg AhEADDespite the current economic conditions, and the moderating price outlook, the long-term outlook for palm oil is positive, as there are many opportunities for palm oil to consolidate and strengthen its position.

Palm oil and its products have a natural advantage by being low cost substitutes. Demand for such products tend to increase in a recessionary environment when consumers become more cost conscious.


Consumers will patronise fast food chains more frequently than luxury restaurants, given their price competitiveness.

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The virus A (H1N1), which was earlier referred to as swine flu, struck misplaced fears on the consumption of pork. By Tjut Rostina

A(H1N1)

Just as the world economy is getting used to the changing lifestyle and financial restrains, virus A (H1N1) strikes, sending unknown fear into the hearts of many.

Initially referred to as swine flu, the term drove consumers to avoid fresh pork and its products, believing that they could be infected from its consumption. This is the first time that the virus had infected humans, and it has been proven that the new flu strain could only be passed on from person to person.

The term ‘swine flu’ was changed to the new strain ‘H1N1 flu’ by World Health Organization (WHO), amidst concern that the original term could lead to mass culling of pigs. US officials coined the term to minimise impact on pork sales.

Unfortunately, the name change did not prevent some of the drastic measures taken by countries in banning the import of pork from affected countries.

KNow YouR ENEmYThe influenza A subtype H1N1 is a new virus that was first detected in the US, and later in Mexico, where the numbers surged up, and also included fatal cases. The virus was called ‘swine flu’

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when it was first discovered, as laboratory tests showed that it was made up of genes that were similar to the flu virus that affect pigs in North America.

Later, however, it was found that the strain contained two genes from flu viruses that normally circulate in pigs from Europe and Asia. It also contained avian and human genes.

The virus can be spread through human - to -human interaction. Water droplets from the infected person carry the virus in the air, and another person can be infected when they come into contact with the water droplets by breathing it in or touching it.

highest number of cases with 259 infections (as of May 20). Other Asian countries affected include China, India, Korea, Malaysia and Thailand. WHO officials say that Asian nations are particularly vulnerable to the virus, due to its young population and endemic chronic illnesses.

Dr Margaret Chan, the organisation’s chief, warns that although there are few deaths outside of Mexico, a pandemic is still possible, due to the unpredictable nature of influenza viruses.

wHAT’s IN A NAmEA lot of people however, were misguided into believing that the infection can spread through consumption of pork because of the term ‘swine flu’. This led to the slaughtering of pigs and import bans that has hurt the market for pork.

In a joint statement by WHO, FAO (Food & Agriculture Organization) and OIE (World

There is also a possibility that the virus can be transmitted from human to pig. A man, who had just returned from Mexico, was a virus carrier and infected a herd of pigs at a farm in Alberta, Canada. Signs of the flu virus were noticeable in the pigs, and the herd was quarantined for a period of t ime. The individual and the animals have since recovered.

The latest numbers from the WHO’s reveals that the new flu virus has caused 1,1034 infections, and 85 deaths in 41 countries. Of the total number of cases, Mexico accounts for 3,892 cases of infections and 75 deaths.

Over in Asia, Japan has the

The virus can be spread Through human-To-human inTeracTion. WaTer dropleTs from The infecTed person carry The virus in The air, and anoTher person can be infecTed When They come inTo conTacT WiTh The WaTer dropleTs by breaThing iT in or Touching iT.

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Organisation for Animal Health), their original statement was revised to reflect: “Influenza viruses are not known to be trans-missible to people through eating processed pork or other food products derived from pigs.”

T h e y a l s o a d d e d t h a t authorities and consumers should ensure that meat from sick pigs or pigs found dead are not processed or used for human consumption under any circumstances.

However, this did not stop countries from imposing bans on pork from countries like the US, Mexico and Canada, or worse, to carry out pig culling.

Russia has banned import of pork, beef and poultry from Mexico, US, Canada and UK. However, at the moment, the UK is not importing pigs to Russia because of an existing ban that is still being imposed due to the foot-and-mouth disease.

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Authorities and consumers should ensure that meat from sick pigs or pigs found dead are not processed or used for human consumption under any circumstances.

CANAdA & CHINA dIspuTEChina has also imposed a ban on pork from Canada, after a herd from Alberta was tested positive for A(H1N1). This has sparked off a rebuttal from Canada, who said that the ban was unwarranted and have threatened to take Beijing to the World Trade Organisation (WTO).

In a report by Xinhua, the country’s foreign ministry spokesman, Mr Ma Zhaoxu, said that China’s temporary bans on the imports of pigs and pork products from some regions hit by the A-strain influenza are in line with the rules of the WTO.

As of May 15, Canada has not filed the case with WTO.

AmERICAN NAmE GAmEHealth officials had good reason to worry about the negative impact on the pork sales, when the virus was first referred to as ‘swine flu’.

According to the National Pork Producers Council (NPPC) in the US, when the flu outbreak first received wide media coverage on April 24, pork producers were losing US$10.91 per pig.

After two weeks of reporting on the ‘swine’ flu, pork prices fell significantly, with producers losing an average of US$20.60 per pig, or nearly US$8.4 million a day.

Neil Dierks, the CEO of NPPC, said: “Before the flu outbreak,


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pork producers were losing money, but things were looking up because we were heading into the grilling season. When this flu was misnamed, things went south, and producers’ losses nearly doubled.”

The drop in prices was due to a dip in domestic demand as well as import bans on US pork imposed by a number of trading partners, including Russia and China.

Russia’s ban now applies only to 11 states. Also, at least a dozen countries that banned, or indicated they would ban US pork have now changed their mind.

dEATH CloudEgypt conducted mass culling of about 400,000 pigs as fears of the flu loomed large. This was met with bitter criticism from the UN, who called it a ‘real mistake’, in a report by Al-Jazeera.

The Egyptian government had ordered the cullings of the farm animals, in what looked a bid to keep the A (H1N1) virus at bay. This caused clashes between the farmers and the police, as they fought to save their animals.

The OIE already strongly advised on the pointless culling of pigs in relation with the recent outbreaks of novel A (H1N1) influenza. The organisation advised its members that the culling of pigs will not help to guard against public or animal health risks presented by the virus and that such action is not recommended.

However, some countries have decided to implement massive pig culling operations in this context, on the basis of the precaution principle. The organisation recalls that culling of animals should always be carried out in accordance with OIE international standards on killing methods for disease control purposes.

An Egyptian health ministry spokesperson said that the culling was a general health measure. “The authorities took advantage of the situation to resolve the question of disorderly pig rearing in Egypt,” health ministry spokesman Abdelrahman Shahine told Agence France-Presse (AFP).

According to the World Organization for Animal Health, the H1N1 influenza never should have been named ‘swine’ flu. There is no justification for imposing trade restrictions, a position also taken by the WTO.

GoING FoRwARdDespite the gloom and doom of the pork industry as fears of the A(H1N1) peaked, companies such as Tyson Foods offer a glimmer of hope. BMO Capital Markets analyst Kenneth Zaslow, reported that the meat company’s business in retail pork was largely unaffected by the out-break of the virus.

Although prices for hogs and pork dipped at the initial stage, hog prices are back to where

they were before the outbreak. He also added that retailers are set to push the sale of pork during the summer grilling season.

The USDA’s report titled, World Agricultural Supply & Demand Estimates, also indicates a more positive future for the pork industry. Improved returns during late this year are likely to stimulate farrowings in 2010 which coupled with higher carcass weights will push second half 2010 production higher.

Pork production in 2010 is forecast slightly lower than 2009. As producers are expected to farrow fewer sows in late 2009, the production of the meat is expected to go below this year’s levels in the first half 2010.

Given the glimpse of positive signs that the pork industry is emerging from its pitfall, the 2009 outbreak of A (H1N1) will go down as yet another food scare that has been overcome.

THE A (H1N1) INvEsTIGATIoN

A group of 22-day old pigs were infected by the H1N1 strain of swine flu, as well as the H3N2 subtype to investigate the pathogenesis of

both these viruses.The team of researchers from Thailand’s Chulalongkorn university in

Bangkok, were led by Roongroje Thanawongnuwech.According to the report published in the virology Journal, the results

demonstrated that both the subtypes were able to induce flu-like symptoms and lung lesions in weanling pigs.

The severity of the diseases with regards to lung lesions, however, was gross and microscopic lesions were greater in the H1N1-infected pigs. Based on phylogenetic analysis, haemagglutinin gene of subtype H1N1 from Thailand clustered with the classical H1 swine influenza virus (sIv) sequences and neuraminidase gene clustered with virus of avian origin. meanwhile, both genes of H3N2 subtype clustered with H3N2 human-like sIv from the 1970s.

Phase out BPA from packages or be phased out! That seems to be the urgent outcry in the last year or so as consumers become increasingly concerned on the possible harmful effects of the chemical BPA.

The chemical that is used to make hard polycarbonate plastic has been suggested by independent researchers to mimic hormones such as oestrogen, and could affect development and reproduction.

BPA has also been linked to altered immune system function, behavioural changes, learning disabilities, brain damage and an increased chance for certain cancers.

Supporters however, defend the chemical saying that these

Increasing consumer concern on harmful effects of BPA (Bisphenol A) is forcing companies to look out for alternatives in packaging manufacture. By Tjut Rostina

BPA: Packaging Industry’s

DIlemma

studies have yet to prove the connection between the chemical and its ill effects on health. Amidst this debate, the packaging industry will be the one impacted most, as consumers in the US push for the chemical to be banned nationwide, following in Canada’s footsteps.

The PRoBlem WITh BPAThe media attention on the unsafe packaging ingredient or for some, the safety of this chemical has contributed to an increased awareness of the possible harm this chemical might cause. The urgency is heightened especially because of its use in baby bottles, which will impact infants and young children more severely.

The chemical is commonly used in baby bottles, can linings, water bottles as well as in some packaging for food and beverage. Other than its presence in packaging, people can be exposed to BPA through drinking water, on their skin and in household dust.

Frederick vom Saal, Professor of Biological Sciences at the University of Missouri, US, whose original study brought the adverse effects of the chemical to light, said that studies have shown that BPA can be harmful even at very low doses.

When the polycarbonate bottle is heated, it causes the chemical to leach. This will in turn cause the food or beverage that the bottle holds to have the chemical mixed in it.

According to scientists at the University of Cincinnati, the

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Arlington, US: In response to Chicago’s announcement in may to restrict the sale of BPA baby bottles after 2010, the American

Chemistry Council (ACC) released a statement speaking up against the ban: “This Chicago law is contrary to the global consensus on the safety of BPA and ignores the expert evaluations of scientists and government bodies from around the world.”

The ACC said that the move by Chicago’s authority was unwarranted. They also reiterated that the council and its member companies that manufacture and use BPA are committed to providing the compounds and plastics that protect public health and safety. To instil the public’s confidence in the safety of BPA products, the council will continue to develop scientific data to inform credible, transparent scientific assessments of BPA.

The council also urges stakeholders, legislators and policy makers to support the FDA’s process and its ongoing review of BPA.

ACC SPeAkS UP AgAInST ChICAgo BAn

exposure to BPA at current levels is safe. This assumption was based on the fact that the human body metabolises and excretes the substance rapidly.

The study however, shows that in some people, surprisingly

liquid’s temperature has the most impact on how much BPA is released. They found that when the same new and old drinking bottles were exposed to boiling water, the chemical was released 55 times more rapidly.

“Previous studies have shown that if you repeatedly scrub, dish-wash and boil polycarbonate baby bottles, they release BPA. That tells us that BPA can migrate from various polycarbonate plastics,” explains Scott Belcher, associate professor of pharmacology and cell biophysics of the university. He added that bottles used for nine years released the same amount as brand new bottles.

The ReSeARCh FACeoFFThe US Food & Drug Administration (FDA) had issued a statement last year saying that the chemical was safe for use, and a panel of scientists were gathered to review the research. The agency was then criticised by its own experts in the subcommittee as not having adequate margins of safety when it came to risks of exposure.

Numerous studies have pointed to the chemical harm,

and a study by the University of Rochester Medical Center is just one of many. The research, which was published in the journal Environmental Health Perspectives, challenged the common assumption that

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high levels remain in the body even after fasting for as long as 24 hours. This suggests that BPA exposure may come from non-food sources, or that BPA is not rapidly metabolised, or both.

In yet another study, UK researchers found evidence that linked BPA to diabetes and cardiovascular diseases. The study was conducted by a team of researchers from the Peninsula Medical School, the University of Exeter, the University of Plymouth and the University of Iowa, and its findings were published in the Journal of the American Medical Association.

Professor David Melzer, Professor of Epidemiology and Public Health at the Peninsula Medical School, said: “At the moment we can’t be absolutely sure that BPA is the direct cause of the extra cases of heart disease and diabetes. If it is, some cases of these serious conditions could be prevented by reducing BPA exposure.”

Despite all this, the FDA has maintained its position towards the chemical. The agency said that the levels of BPA in products are not high enough to cause a health risk in humans.

InTeRnATIonAl STAnDIt looks like the FDA is not the only agency to stand ground on BPA’s safety, as other government agencies reach similar conclusions from their own research.

• The Western FrontThe European Food Safety Authority (EFSA) has spoken up against the UK study published in the Journal of American Medical Association. The EFSA said in a statement: “This single study does not provide sufficient proof for a causal link between exposure to BPA and the health conditions mentioned in the study.”

“BPA does not cause cancer and low levels of the packaging chemical do not pose a significant health risk.” This statement by the Food Standards Australia New Zealand (FSANZ), further reiterates the confidence that consumers should have in BPA bottles.

The independent statutory agency is responsible for setting food standards in the two countries. They based this on the reviews of BPA by the EFSA and FDA. It also noted that the estimated daily exposures of BPA in the two assessments were found to be well within the ‘safe limits’ for both children and adults.

• The Eastern ShoresOver in the east, news of Canada’s precautionary measure against the chemical has set people urging their food safety authority to carry out their own investigations.

Singapore’s Agri-Food & Veterinary Authority (AVA) announced that polycarbonate baby bottles available in the country were safe for use. This was after the AVA did their own tests.

The authority however, added that while it is safe to use the bottles, parents are advised against filling baby bottles with boiling hot water, which will cause BPA to be transferred into the drink. Given that, the AVA also advised that even BPA-free bottles need to be changed every couple of months.

In Malaysia, the Consumers Association of Penang has appealed to the Malaysian Health Ministry to stop the sale of BPA products, according to a report in the country’s The Star. The president of the association, Mr SM Mohamed Idris, said that with BPA products being banned in the West, Asia could become the dumping ground for these unwanted products.

Tests conducted in Japan came to the same conclusion as the FDA and EFSA, and the BPA bottles are said to be in safe levels for usage. However, it is interesting to note that between 1998 and 2003, the Japanese industries had voluntarily reduced the amount of BPA in their products. This was in response to consumer concern on the toxic effects of the chemical.

heAlTh ThReAT oR oveReACTIonWhen the US National Institutes of Health’s National Toxicology Program released a draft report on the chemical’s effects on

The European Union (EU) agency added that there is no need to revise the Tolerable Daily Intake that was derived by in 2006.

The German Federal Institute for Risk Assessment (BfR) shared the same sentiments as the EFSA. The institute had determined that the study provided no valid basis for any change to the present risk assessment for BPA.

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Can linings made of polyester coatings can be used instead of BPA in can linings.

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Eastman: BPa-FrEE WatEr BottlE linE the flip straw bottles introduced by Penguin Brands, is a line of reusable water bottles made with Eastman tritan, a copolyester that balances the properties of easy processing, clarity, toughness, and heat and chemical resistance.

the company claims that by using the copolyester, consumers’ demand for a functional, durable, reusable bottle that keeps water clean, safe and cool were met. the copolyester delivers clarity and toughness, with high-heat and chemical resistance, design flexibility and ease of processing. ___________________________________________________ Enquiry No: P0563

infants and children last year, giant supermarket chain Walmart announced that it was removing all BPA bottles from its stores in Canada.

This was even before the country imposed a ban on the chemical. The supermarket later extended the ban to its US stores.

Following Canada’s ban, the US state of Minessota, the city of Chicago as well as New York were the first to impose the ban in their respective areas of jurisdiction. Similar bans or restrictions are being considered for several other states, and the eventual objective was to achieve a nationwide ban on the product.

Over 90 percent of baby bottles in the US were made with BPA. Out of this, six of the largest baby bottle manufacturers have pledged to phase out the common manufacturing chemical from its bottles sold in the US. The companies are Avent, Disney First Years, Gerber, Dr Brown, Playtex and Evenflow.

W i t h m o r e b a n s a n d restrictions coming up, packaging manufacturers have to seek out alternatives, and they have to do it fast.

The AlTernATivesWith poor media representation of the chemical, and consumers shunning BPA related products, manufacturers have little choice but to accede to consumer demands.

Companies who plan on phasing out BPA, are seen as prioritising their customers’ health, and tend to be favoured in the consumer market. This is according to The Seeking Safer Packaging survey report by Green Century Capital Management, which advises on environmentally responsible investments.

Manufacturers can and should look into providing alternative

solutions to replace BPA, in response to consumer concerns. In place of BPA bottles, many alternatives have emerged. These bottles also offer the clarity and hard surface comparable to plastic bottles.

Polyamide is one of the alternatives in making hard plastic bottles. Another ingredient is the Tritan copolyester. For manufacturers who apply the canning method, there are also other options that they can choose from.

Can linings made of polyester coatings can be used instead of BPA in can linings. In fact, this was how the Japanese can manufacturers reduced the amount of BPA in their products back in the 1990s. The formulation of can linings was changed to a polyester coating, and BPA was only used when an undercoating adhesive is needed.

Another method is to use natural oils and resins in place of BPA. This is a method that has been implemented by Eden Foods in the US. The company uses a

BPA-free can to pack all of its products except for tomatoes.

The Decision rounDWhile government agencies from the different countries hold opposite views on the safety or non-safety of BPA, at the end of the day, manufacturers have to decide which way to go.

As more options for BPA-free products emerge in the market, manufacturers have the option of looking into alternative packaging that wil l set the concern consumers’ mind at ease.

However, it is useful to note that BPA has been used commercially for over 50 years to no known conclusive adverse effects. Other than that, it is also noted that further research into the links between BPA and humans are needed. This is because the results are now derived from tests on animals, and there is a possibility that the same reaction might not occur in humans.

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Kuala Lumpur Convention Centre, Malaysia

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EXHIBITION REVIEWEXHIBITION & EVENTS ASIA PACIFIC FOOD INDUSTRY JUNE 2009

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ProPak China 2009 will be held from July 15 – 17 this year, at Shanghai New International Expo Centre (SNIEC). Moving into its fifteenth installation, it is one of the longest running processing and packaging technology event in China. This year, the exhibition will occupy 28,750 sq m and include 500 companies from 20 countries.

Demand for space from companies keen to offer their customers technology solutions, has been given a new degree of urgency following the announcement of China’s food safety regulations.

Particularly strong demand is anticipated for technology used in monitoring, testing, weighing and measuring, filling and packing, labelling and coding systems used to trace product from source to customer.

The Shanghai Food & Drug Municipal Administration SFDMA will organise a seminar to review the new regulations and opportunities this will create for technology suppliers.

The event will also see the return of pavilions for countries like Germany, Korea, Taiwan, UK and the US. Chinese companies will again make up the largest number of participants.

An estimated 2,000 overseas buyers are expected to attend the event in search of

appropriate technology and at Chinese prices. This year’s event will be held alongside China BevTek 2009, The 2nd International Beverage and Liquid Technology & Materials exhibition.

New regulations issued by the Ministry of Health designed at unifying standards of food and consumer goods manufacturing, will create considerable opportunities for suppliers of packaging technology.

The regulations call for streamlining the organisations responsible for monitoring and raising of standards for all product manufacturing.

Chinese manufacturers must apply stricter tests on raw materials and implement tighter controls on the manufacturing process. Technology used in the processing, manufacture and packaging and labelling of all products from food and beverage, to cosmetics, pharmaceuticals, home care to industrial products will be in demand. This is as companies install new plant and equipment in advance of the regulations enforcement.

Shanghai New International Expo CentreShanghai, ChinaJuly 15 – 17, 2009_____________________________________ Enquiry No: 0570

Propak China 2009

Queen Sirikit Convention CenterBangkok, Thailand

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Fi Asia 2009 Conference: "What’s New in the World of Functional Food Ingredients?"10 - 11 September, 2009 at QSNCC, Bangkok-ThailandThe conference will bring together industry experts to address one of the most promising areas for future grwoth in the food ingredients industry

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calendar of events 2009

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AsiA PAcific food industry

Quality circulation, readership and timely business information for busy executives on-the-go!

Complex Guangzhou, ChinaGuangzhou Huazhan Exhibition E-mail: [email protected]: www.hosfair.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲July2 – 4: ILDEX 2009

Pragati MaidanNew Delhi, IndiaE-mail: [email protected]: www.ildex.com


15 – 17: PROPAK CHINASNIEC, ShanghaiChina International ExhibitionsE-mail: [email protected]: www.propakchina.net


20 – 21: FOOD TECHNOLOgy & NuTRITION AsIA

BiopolisSingaporePinnacle GroupE-mail: [email protected]: www.foodtechnutrition.com


➲August8 – 11: INTERFOOD INDONEsIA

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


11 – 14: FHM 2009Kuala Lumpur Convention CentreKuala Lumpur, MalaysiaMalaysia Exhibition ServicesE-mail: [email protected]: www.foodandhotel.com


11 – 14: PROPAK MALAysIAKuala Lumpur Convention CentreKuala Lumpur, MalaysiaMalaysia Exhibition ServicesWeb: www.propak.com.my


12 – 15: VIETFOOD & PRO+PACK 2009Ho Chi Minh City International Exhibition And Convention CenterHo Chi Minh City, Vietnam

➲June2 – 5: KOREA PACK 2009

KintexSeoul, KoreaKyungyon Exhibition CorpE-mail: [email protected]: www.koreapack.org


12 – 14: VIETFIsH 2009Saigon Exhibition and Convention CenterHo Chi Minh City, VietnamVASEPE-mail: [email protected]: www.vietfish.com.vn


16 – 19: AusPACK 2009Sydney Showground Sydney Olympic ParkSydney, AustraliaExhibitions And Trade FairsE-mail: [email protected]: www.auspack.com.au


17 – 20: PROPAK AsIA 2009BITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.propakasia.com


19 – 21: sIAL CHINA 2009Shanghai New International Exhibition CenterShanghai, ChinaComexposiumE-mail: [email protected]: www.sialchina.com


23 – 25: HI, NI & FIA CHINA 2009Shanghai New International Expo CentreShanghai, ChinaCMP AsiaE-mail: [email protected]: www.fia-china.com


23 – 26: FOODTEC TAIPEI 2009Nangang Exhibition HallTaipei, TaiwanTaiwan External Trade Development CouncilE-mail: [email protected]: www.foodtech.com.tw


30 – 2 JuLy: HOsFAIR guANgZHOu 2009

China Import & Export Fair Pazhou

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

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Vietnam National Trade Fair And Advertising (Vinexad)E-mail: [email protected]: www.foodexvietnam.com


13 – 17: FOOD EXPO 2009Hong Kong Convention And Exhibition CentreHong Kong, SAR ChinaHong Kong Trade Development CouncilE-mail: [email protected]: http://hkfoodexpo.hktdc.com


25 – 26: 16TH AusTRALIAN HACCP CONFERENCE

Sebel ParramattaSydney, AustraliaAdvancing Food Safety E-mail: [email protected]: www.haccptown.com


27 – 29: NATuRAL PRODuCTs EXPO AsIA 2009

Hong Kong Convention & Exhibition CentreHong Kong, SAR ChinaPenton Media Asia LimitedE-mail: [email protected]: www.naturalproductsasia.com


➲September2 – 4: AsIA FRuIT LOgIsTICA 2009

Hongkong Convention And Exhibition CentreHong Kong, SAR ChinaGlobal Produce EventsE-mail: [email protected]: www.asiafruitlogistica.com


9 – 11: FI AsIA 2009Queen Sirikit National Convention CentreBangkok, ThailandCMP Asia Trade FairsE-mail: [email protected]: http://fiasia.ingredientsnetwork.com


25 – 27: VIETFOOD 09National Convention Centre, HanoiHanoi, VietnamAMB ExhibitionsE-mail: [email protected]: www.ambexpo.com


➲OCTOBER1 – 3: FOOD & HOTEL VIETNAM 2009

Saigon Exhibition & Convention CenterHo Chi Minh City, VietnamSingapore Exhibition Services E-mail: [email protected]: www.foodnhotelvietnam.com


7 – 9: BIOFACH JAPAN 2009Tokyo Big SightTokyo, JapanNürnberg Global Fairs GmbHE-mail: [email protected]: www.biofach-japan.com


22 – 24: swEETs CHINA 2009Shanghai Exhibition CenterShanghai, ChinaKoelnmesseE-mail: [email protected]: www.sweetschina.com


23 – 24: FI INDIA 2009 Bombay Exhibition CenterMumbai, IndiaUBM International MediaE-mail: [email protected]: www.fi-events.com


27 – 29: CHINA FOODTECH 2009China International Exhibition CentreBeijing, ChinaCIEC Exhibition CompanyE-mail: [email protected]: www.foodtechchina.com


➲November11 – 14: ALL PACK INDONEsIA

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


➲December2 – 5: PROPAK INDONEsIA

Jakarta International Expo CentreJakarta, IndonesiaPT Pamerindo Buana AbadiE-mail: [email protected]: www.propakindonesia.com


Things To Do...Attend the following shows!

VIETFISH 2009June 12 - 14, 2009Ho Chi Minh CityVietnam

PROPAK ASIA 2009June 17 - 20, 2009BangkokThailand

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 Dept

Asia Pacific Food Industry

Eastern Trade Media Pte Ltd

1100 Lower Delta Road

#04-04 EPL Building

Singapore 169206

Tel: 65 6379 2888

Fax: 65 6379 2805

E-mail: [email protected]

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DO YOU HAVE THE FOLLOWING PROBLEMS?

If your answer is YES to any of the aboveASIA PACIFIC FOOD INDUSTRY has the solution for you!

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Business Development [email protected] | Tel: 65 6379 2867 | Fax: 65 6379 2805

Randy Teo

As our advertisers, we provide a personalised partnership, with one common goal: To strategically position your company for MAXIMUM EXPOSURE IN BOTH PRINT AND eMEDIA!Call us now – and give your business a competitive edge!

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KORA-PACKMAT Asia Pte Ltd3 International Business Park

#04-32 Nordic European CentreSingapore 609927

Tel: +65 6890 6672Fax: +65 6890 6674

[email protected]

[email protected]

PERFECT ENTRY LEVEL FEEDER FOR ACCURATE FEEDING

Feeding of flat products

Speed up to 40 m/min.

Modular and compact

Leading Edge | Steadfast | Versatile

EasyFeeder

KORA-PACKMAT Asia Pte Ltd3 International Business Park

#04-32 Nordic European CentreSingapore 609927

Tel: +65 6890 6672Fax: +65 6890 6674

[email protected]

[email protected]

ENTER PRODUCT ENQUIRY NUMBERS HEREFOR FAST INFORMATION!

To: The Circulation Executive, Circulation Department,

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

Your Job Title: ______________________________________________________

Name of Your Company: ____________________________________________

Company’s Business Address: ______________________________________

________________________________________________________________________

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THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS

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

MY JOB FUNCTION IS

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

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

MAIN INDUSTRY SECTOR

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

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

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

MAIN COMPANY'S ACTIVITY

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

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

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

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

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June ’09

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ProPak Asia 2009

Bangkok, June 17 – 20

Booth C1 • Hall 101

Taking care of brewing www.ziemann.com

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ProPak Asia 2009





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Come and see us!

ProPak Asia 2009





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