APFI October 2011

MICA (P) 163/11/2010 | OCTOBER 2011Established since 1985 | www.apfoodonline.com

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

If Food Safety is your business, Cassida Food Grade Lubricant is your partnerwww.fuchs.com.sgtel: +65 6558 8133 • e-mail: [email protected]

Eat Well, Age Well

Green IdeasPackaging Trends

Hybrid FillingBlowing Hot And Cold

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FOODSAFETY SUPPLEMENT

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Enquiry Number 2918

OPTIMIZING THE PRODUCT & THE PROCESSPET bottles are what we know and what we do. At Sidel, we de-sign original and creative bottles as well as the tools for flexible line conversion and top performance. We optimize every aspect of the product and process design so that your production is more cost-effective and your products are easy and light to transport. Based on advanced lightweighting technology, blowing and mold-ing expertise, and material performance, we bring top quality and responsiveness to your local production site.

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

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2 Slash initial costFlexicon conveyors cost far less than drag chain conveyors,bucket elevators,pneumatic conveyingsystems and otherconveyors of equivalentcapacity, both initiallyand in operation.

3 Save on maintenanceRugged inner screw isthe only moving partcontacting material (no internal bearings)providing ultra-highreliability with littlemaintenance cost or downtime.

4 Use less energyLow power motors,simple gear reducers and ultra-efficientoperation significantlycut energy cost pervolume of materialconveyed.

5 Convey at multiple locationsAvailable mounted on mobile bases with castors, Flexiconconveyors with hoppers,dust collectors and otheraccessories can operateat multiple locations,eliminating the need for dedicated conveyors.

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

7 End costly contaminationEnclosed tube preventsdust and spillage,eliminating cost andquality concernsassociated withcontamination of your product and plant environment.

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8 Reduce cleaning costs Removable end capallows reversing of screw for evacuation of material, in-placeflushing of crevice-free interior, or quickremoval of screw forsanitising—all with minimal labour or downtime.

9 Convey disparate materialsHandle sub-micron powders to large pelletsincluding non-free-flow-ing products that pack,cake, seize, fluidise,abrade or smear, with no separation of blends,often eliminating theneed for multiple units.

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Pumps consume 10% ofthe world’s electrical power– too much of it is wasted

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CONTENTS ASIA PACIFIC FOOD INDUSTRY OCTOBER 2011

6

www.apfoodonline.com volume 23 no. 7

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

Packaging & Processing30 Hybrid Filling: Blowing Hot and Cold

The capacity upsizing project was designed to provide options for both cold-filling carbonated soft drinks and for hot-filling sensitive still beverages. By Peter Buchhauser, Krones AG

34 A Conveyor For The Bottling LineConveyors as a total system can, and is, as complex and equally rewarding as any other blow-moulder, filler, labeller, packer machine on any other line. By Piyush Bhandari, Clearpack Singapore

HealtH & nutrition44 Eat Well, Age Well

With rising numbers of elderly worldwide, it has become imperative for food manufacturers to include nutrition benefiting the elderly in their line of food products. By Shahnawaz Abdul Hamid

48 Elderly Nutrition: D Day For HealthWith a growing aging population, the need for nutrition catering to the community grows more intense. By Tjut Rostina

BeVerage50 Brewing: The Raw Potential

Using exogenous enzymes with barley enables the brewing industry to maximize their use of barley and enjoy raw material flexibility. By Sven Schönenberg, Ole Bill Jørgensen & Debbie Spillane, Novozymes

ingredients & additiVes38 Sweet Relief

Sugar substitutes, or sweeteners, have often been used in food production to mimic the taste of sugar, with a positive effect. Of these, high-intensity artificial sweeteners are fast gaining popularity, given their high sweetness compared to normal sugar. By Shahnawaz Abdul Hamid

42 Market Report: Global Additives Market Sees Mixed Forecast

As the economic recovery struggles to take off, a period of relatively modest growth is forecast for the world food additives market over the next few years. By Matt Incles, Leatherhead Food Research

54 RTD Beverages: Goodness In A Bottle

Drinks companies are getting creative, and with the introduction of vitamin waters, smoothies to top up your five-a-day and single shots of healthy goodness, there is endless choice for consumers. By Marion Burton, Ocean Spray

44

54

34

38

The stakes are high in food safety. Why take a chance when you can choose TÜV SÜD. We manage risk across your entire supply chain. Our experts provide professional guidance and technical support in over 40 countries worldwide. By ensuring your products and processes comply with international standards, we prevent costly food scares that will seriously damage your brand.

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ASIA PACIFIC FOOD INDUSTRY OCTOBER 2011

8

CONTENTS

8

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

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

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

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

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

EASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road EPL Building #02-02

Singapore 169206

Cover Picture Courtesy Of © Sebastian Schubanz | Dreamstime.com • Printed by Fabulous Printers Pte Ltd

MICA (P) 163/11/2010 • PPS 1566/5/2012 (022756) ISSN 0218-2734 • Co Reg No: 199908196C

THE CIRCULATION OF THIS PUBLICATION IS AUDITED BY BPA INTERNATIONAL

THE ADVERTISERS’ ASSOCIATIONS RECOMMEND THAT ADVERTISERS SHOULD PLACE THEIR ADVERTISEMENTS ONLY IN

AUDITED PUBLICATIONS

for Advertisers’ Enquiry Numbers

12Refer to Advertising Index on Pg

www.apfoodonline.com volume 23 no. 7

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

www.apfoodonline.com

FOODSAFETY SUPPLEMENT dePartMents

10 Editor’s Note12 Advertiser’s List16 Business News26 Product Highlights79 Calendar Of Events80A Reader’s Enquiry Form80B Subscription Information

57

Features57 Packaging Trends: Green Ideas

In an age where the speed of information has transformed the demands and decision making priorities of the consumer, it is of utmost importance that the manufacturer keeps up to date with the current trends. By Tjut Rostina

60 Sustainability: Naturally CoolThanks to intensive research and development in recent years, natural refrigerants permit energy-effi cient operation today in many areas. By Mark Bulmer, Eurammon

Food saFetY suPPleMent63 Heat Transfer Systems: Underestimated Critical Lubrication Point

Lubricant suppliers helping snack manufacturers with an opportunity to protect their products, processes, and ultimately their brand. By Eduard M Stempfel, Fuchs Lubritech

66 Safety Begins At Home The returns from ensuring food safety can be many-fold compared to the cost of implementing and ensuring food safety. By Jeremy Tan, Lawson

70 Opinion: Lessons From E Coli OutbreakThe food industry in Asia can learn from the recent E Coli outbreak in Europe. By Ishan Palit, TÜV SÜD

eXHiBition & eVents 74 Review: Vitafoods Asia76 Review: Asia Fruits Logistica77 Preview: ProPak Indonesia And Plastics & Rubber Indonesia

60 66

ABF_Asia Pacific_008tracciati.indd 1 19/09/11 10.21

Enquiry Number 2914

10managing director Kenneth Tan

editor Tjut Rostina [email protected]

writer Shahnawaz Abdul Hamid [email protected]

editorial assistant Audrey Ang [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Debbie Spillane Eduard M Stempfel Ishan Palit Jeremy Tan Marion Burton Mark Bulmer Matt Incles Ole Bill Jørgensen Peter Buchhauser Piyush Bhandari Sven Schönenberg board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAdjunct Professor of AgroMae Fah Luang University, Thailand

Professor Alex BüchananProfessional Fellow Victoria University

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

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

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

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tanfinancial controller Robbin Lim

EDITOR’S NOTE

The importance of food safety cannot be emphasised enough. By complying with the stringent food safety standards and applying various solutions available, manufacturers can be assured that their products are safe for consumption.

At the time of writing this, China’s tough actions against food safety offenders are on the news. The latest scandals to hit the headlines are the dyed buns and the discovery of toxic ‘gutter’ oil. According to Xinhua, the product is made from old kitchen oil that has been dredged from gutters and then sold for cooking purposes. In response, China’s State Food and Drug Administration have stepped up its checks and have promised to punish manufacturers guilty of producing ‘gutter oil’.

Although the recent scandals have rocked the China food industry once again, it must be noted that the authorities have continuously enforced its food safety rules and tough penalties. However, the operators of the facility would also have to be disciplined in carrying out the necessary steps in keeping food safe. “Food safety practice requires discipline. It is not enough for ASEAN food companies to design business practices that can support high standards of food safety if these practices are not followed,” said Jeremy Tan, of Lawson, “The lack of discipline will increase the risk of food contamination.” (Page 67)

The recent E Coli outbreak in Europe shook the region as it struggled to determine its cause. The incident raised questions about the scale and fragility of the global supply chain, as well as the safety of organic farming practices. Ishan Palit, CEO of TÜV SÜD product service division shares more on the lessons that Asia can learn from this, highlighting the factors to consider in ensuring a safe production. (Page 70)

In ensuring food safety, maintenance of equipment is an area that requires attention as well. Take the heat transfer systems used in baking and frying, for example. These systems operate in close proximity to foodstuff, and as such, the risk of accidental contact with heat transfer fluid is present, compromising food safety.

“Traditionally, many companies use conventional, non food grade heat transfer fluids in their systems. These liquids often contain no antioxidant additives and this may partially affect their performance.” says Eduard M Stempfel of Fuchs Lubritech. He discusses the use of food grade heat transfer fluids as a solution to this issue. (Page 63)

The effort to keep food safe for consumption is a continuous one, and a lapse in any area could mean the demise of a well reputed business. With a strong stand on upholding the quality and safety of food, both manufacturers and consumers can set their hearts at ease.

Stand TallFood SafetyFor

Tjut Rostina

Average consumers have thousands of taste buds on their tongues. This powerful army of judges makes the final decision as to whether your lower-sodium, reduced-fat, or reduced-sugar products are purchased and consumed again and again. At IFF, our expert creative team uses proprietary materials and technologies to develop authentic flavor profiles for delicious, healthier products people love.

Put IFF’s global leadership in flavor creation to work for your brand’s healthy product. Visit iff.com today.

International Flavors & Fragrances Inc.International Flavors & Fragrances Inc.

A0413 Bill to A0414 English_Alan AD SizeA4/C

THIS ADVERTISEMENT PREPARED BY DRAFTFCB Signature / Initials DateTraffic _______________________Proofreader _______________________Art Director _______________________Copywriter _______________________Creative Dir. _______________________Acct. Exec. _______________________Acct. Dir. _______________________Mgt. Dir. _______________________Production _______________________Studio _______________________ Studio QC _______________________

APPROVAL STAMP

AD ID#: INFF_HLTH_A0413Client Folder: IFF/xxxxxxxJob #: INFF_HLTH_A0413File name: A0414_IA0413_Eng_AlanDate: 08/26/11 Proof #: 3Pub: Asia Pacific Food Industry

Production: Tom Ozga x8649Colors: 4/CSIZE:Safety: 7” x 9.75” Trim: 7.75” x 10.5” Bleed: 8.75” x 11.375”

Fonts: Helvetica Neue, Myriad Pro

AD: Chris Noury x8676 AE: Travis Leone x8686Traffic: n/aVQC: Category: magazine-food and

beverageArtist(s): pl, tp

A0414_A0413_Eng_Alan.indd 1 9/6/11 11:11 AM

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX

2816 APEX MACHINERY & EQUIPMENT CO LTD 2

2918 BASF IFC

2849 BAUMER (SINGAPORE) PTE LTD 21

2916 BENEO ASIA PACIFIC PTE LTD 47

2348 CARGILL INTERNATIONAL TRADING PTE LTD 41

2825 CERMEX SIDEL GROUP 13

2915 CLEARPACK SINGAPORE PTE LTD 53

2906 CONNELL BROS 43

2919 DSM NUTRITIONAL PRODUCTS ASIA PACIFIC OBC

2902 FI CHINA 2012 80

2716 FLEXICON CORPORATION (AUSTRALIA) PTY LTD 3

2920 FUCHS LUBRICANTS PTE LTD FC STRIP

2914 GEA PROCOMAC SPA 9

2911 GRUNDFOS FOOD 4 & 5

2907 HEAT AND CONTROL PTY LTD 27

2921 HUGHSON NUT INC IBC

2913 INTERNATIONAL FLAVORS & FRANGRANCES 11

2905 INTERROLL (ASIA) PTE LTD 35

2909 ISHIDA CO LTD 33

2910 JUNGBUNZLAUER INTERNATIONAL AG 39

2908 KALSEC INC 29

2839 KHS ASIA PTE LTD 17

2917 MULTIVAC PTE LTD 25

2865 PLASTICS & RUBBER INDONESIA 2011 78

6044 R&D ENGINEERS 75

2912 SIDEL 1

2848 SYSTEM LOGISTICS SPA 37

2607 TUV SUD PSB PTE LTD 7

2845 WENGER 23

2788 WOLF VERPACKUNGMUCHINEN GMBH 19

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

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

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

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

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

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CERMEX South Asia Pacific Co. Ltd.5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road,Tungwadon, Sathorn - 10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 100

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Marketing Your

APFI GIVES YOU THE EDGE.

The industry has continuously developed over the

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N E W SINDUSTRY & MARKET OCTOBER 2011

B U S I N E S SFSA Releases Guidance On Colours RemovalLondon, UK: The Food Standards Agency (FSA) has published a guide to help food businesses remove from their products certain food colours associated with possible hyperactivity in young children.

Research commissioned by the agency has shown that combinations of certain permitted food colours, and the preservative sodium benzoate, could be linked to increased hyperactivity in some children. The food colours are: sunset yellow (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102) and ponceau 4R (E124).

Some manufacturers and retailers have already taken action to remove these colours. The agency is encouraging others to work towards finding alternatives, and to voluntarily withdraw these colours as requested by UK Ministers and the Food Standards Agency in 2008.

The guidance includes technical details to provide businesses with more information about alternative colours that may be appropriate for their products. It was commissioned by the FSA in Scotland, UK, and produced by Campden BRI._____________________________________________ Enquiry No: 0701

Partnership For Next Generation Of Dairy IngredientsILLInoIs, Us: The Dairy Research Institute and Cornell University have established a partnership with the Northeast Dairy Foods Research Center.

The centre, located at Cornell University, will focus on fluid milk and dairy ingredient research, provide applications and technical support for improvements in milk powder quality and help establish the next generation of dairy ingredients.

The centre will also provide new learning opportunities for the industry with short course training in dairy food safety and Hazard Analysis and Critical Control Points (HACCP), and dairy processing with a particular focus on fluid milk processing, cheese making and artisan dairy production.___________________________________________ Enquiry No: 0702

SMEs Received US$5.3M For InitiativessIngapore: Spring Singapore’s retail and food services productivity plans has benefited 80 SMEs’ productivity improvement projects with a total funding of S$6.7 million (US$5.3 million) since it was launched in April 2011.

In addition, more than 2,500 SMEs have approached the Enterprise Development Centres (EDCs) for help under the Productivity Management Programme. Lim Hng Kiang, ministry for trade & industry, announced this at the Retail and Food Services Productivity Conference held on September 20, this year.

Interim findings from the benchmarking study for the food services and retail sectors show that Singapore is on par with major international cities such as Hong Kong in terms of sales per employee and sales per square foot. Other productivity metrics were identified to help companies measure the impact of their productivity improvement efforts and compare their performance at national and international levels.

The study involved a research and analysis on international companies as well as a domestic survey of some 260 local SMEs. The full report of the study will be released when it is completed at the end of this year.____________________________________ Enquiry No: 0700

17

BUSINESS NEWS

17

INDUSTRY & MARKET

OCTOBER 2011 ASIA PACIFIC FOOD INDUSTRY

17

ADM Expands Oilseeds Processing Capacity in IndiaHaryana, IndIa: Archer Daniels Midland Company plans to expand its global oilseed processing capacity through the acquisition of two oilseeds processing facilities in India from Geepee Agri. The facilities, located in the cities of Kota and Akola, process rapeseed, soy and palm.

“This acquisition advances ADM’s strategy to expand the size and global reach of our operations and increases our presence in the growing Indian market,” said Brent Fenton, president, ADM Europe.

T h e c o m p a n y h a s a l s o established an Indian headquarters office in Gurgaon, near New Delhi in the northern state of Haryana. This

office will oversee the company’s operations in India and will manage sales, purchasing and administrative work in the country.

The facilities in Akola and Nagpur, both in the western state of Maharashtra, include soybean crushing, refining and packaging capabilities, enabling the production of vegetable oil and meal for food and animal feed markets. The two plants serve the domestic market for packaged oils and the export market for soy meal. Additionally, the site in Akola contains a palm oil refinery and warehouses for raw and processed materials. The Kota site, located in the north-western state of Rajasthan, includes a soy and rapeseed crushing, refining and packaging facility. ____________________ Enquiry No: 0703

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Alfa Laval To Buy Outstanding Shares In Its Indian Subsidiary LUnd, sweden: Alfa Laval aims to obtain full ownership of its subsidiary Alfa Laval India and seek delisting of the shares from the Bombay Stock Exchange Limited and the National Stock Exchange of India.

The proposal comes on the back of regulatory changes in India that requires the Indian subsidiary to have a minimum public float of 25 percent, or seek delisting. At present (as at September 19, 2011), Alfa Laval holds 88.8 percent of the share capital of Alfa Laval India, meaning the public float is 11.2 percent.

The objective is to achieve full ownership of the subsidiary, which will provide the company with increased operational flexibility to support the business and meet the customers’ needs. The delisting process is expected to take approximately three months.

___________________ Enquiry No: 0705

PepsiCo Partners With China For Sustainable Farmingnew yorK, Us: PepsiCo has signed a Memorandum of Understanding with the ministry of agriculture of the People’s Republic of China to promote sustainable agriculture projects and accelerate the development of the Chinese countryside.

As part of the joint initiative, they will build and operate demonstration farms that leverage advanced irrigation, fertilisation and crop management techniques. They will also collaborate to promote best practices across China’s farming system to

improve yields, increase income levels and raise living standards for farmers throughout the country.

In May 2010, the company announced that it is investing US$2.5 billion in its China business over the next few years, on top of US$1 billion investment announced in 2008. The investments are broad-based and include plans for expanded agricultural development.

______________________________________ Enquiry No: 0706

Krones AG Partners A&R Carton

neUtraUbLIng, germany: Krones AG has signed a cooperation agreement with the folding-carton producer and multipack specialist A&R Carton Bremen, based in Bremen, Germany.

Both companies will work together globally in the field of packages and packaging machinery. In order to match the

machine and the multipacks being handled to the best possible effect for meeting the market’s needs, there will be a continuous interchange of information and ideas between the two partners involved.

Together, they will carry out application-driven development projects and provide mutual support in R&D work. The aim is to create packers with optimised tools for enhanced handling dependability, and packaging that is optimally suited to the handling equipment involved.

The cooperation agreement does not signify any exclusivity. “Our clients will continue to enjoy complete freedom in their choice of packaging vendor,” said Wolfgang Huber, divisional manager packing and palletising technology at Krones AG.

“But if a client opts for both partners in the alliance, his advantage is that he has just a single contact partner for both the package and the machine,” adds Jens Eckermann, MD of A&R Carton Bremen.________________________________________________________ Enquiry No: 0704

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BUSINESS NEWS

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INDUSTRY & MARKET


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ISO & GRI Increase Cooperation On SustainabilityIt is intended to leverage the

activities of the two organisations related to reporting and bench-marking by business and on sustainable development by sharing information on ISO standards and GRI programmes, teaming up with other partners, participating in the development of new or revised documents, joint promotion and communication.

Both organisations are also to support and promote each other’s involvement in initiatives related to sustainable development. ____________________ Enquiry No: 0707

geneVa, swItZerLand: ISO, the world’s largest developer of voluntary International Standards, and the Global Reporting Initiative (GRI), developer of the world’s most widely used sustainability reporting framework, have just s i g n e d a M e m o r a n d u m o f Understanding (MoU) to increase their cooperation.

The MoU was signed in Geneva, Switzerland, where ISO’s central secretariat is located, on Sep-tember 5, 2011 by the organisation’s secretary-general, Rob Steele, and GRI chief executive, Ernst Ligteringen.BS

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WOLF Verpackungs- maschinen GmbHBettenhäuser Str. 3

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BUSINESS NEWS

INDUSTRY & MARKET

DSM Tops In Dow Jones Sustainability World Index HeerLen, tHe netHerLands: Royal DSM, the global Life Sciences and Materials Sciences company, has continued again its number one position in the chemical industry sector in the Dow Jones Sustainability World Index. Since 2004, the company has been named six times the worldwide sustainability leader in this sector, and twice ranked amongst the very top leaders in the sector.

“We are very proud to be listed again as the leader in the Dow Jones Sustainability Index,” said Feike Sijbesma, CEO/Chairman of the company’s managing board. “This is a recognition of our continuous efforts in this field. Sustainability is one of our core values and increasingly one of our key business growth drivers. We continuously strive for sustainable solutions that create value for society, customers, our employees and shareholders.”

DSM uses its capabilities in life sciences and materials sciences to address three key global societal trends: global Shifts, climate & energy and health & wellness. The main underlying drivers of these trends are the world’s population growth and increasing life expectancy on the one hand, and increasing economic prosperity in the high growth economies on the other.

This year, the company once again took concrete steps to actively reduce not only its own but also its customers’ carbon and ecological footprint with products and processes. In the first half of 2011, 87 percent of its innovation pipeline were ECO+ solutions. In addition, it will open a commercial scale bio-based succinic acid plant in Italy, in cooperation with Roquette, and strengthened its yeast technology leadership for second generation biofuels by acquiring the C5 Yeast Company. _______________________________________________________ Enquiry No: 0708


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Kerry Group Expands EMEA Business traLee, IreLand: Kerry, the global ingredients & flavours and consumer foods group, has entered into an agreement to acquire SuCrest, expanding the group’s sweet ingredients & flavours business in the EMEA region.

SuCrest, with production and product development facilities located in Hochheim, Germany and Vitebsk, Belarus and a sales representative office in Moscow, is a provider of sweet ingredients to the bakery, ice-cream, confectionery, cereal and snack sectors in European markets.

The business being acquired reported annual revenue of E50 million (US$68.4 million) in the financial year ended December 31, 2010. The transaction is subject to regulatory approval, and is expected to be completed by year-end.______________________________ Enquiry No: 0709

Interroll China Opens Regional Centre san antonIno, Us: A global player in the fields of conveyor technology, logistics and automation, the Interroll Group has moved into a larger production facility in China. The plant in Suzhou will strengthen the company’s customer service in China and other Asian markets. The regional Centre of Excellence for Asia opens officially on September 21, 2011.

“In Suzhou, we are currently working on a large order of belt curves for the China Post Nanjing EMS Centre,” explains Dr Christoph Reinkemeier, executive VP for the company’s global sales & service. “The dynamic growth of the Asian markets has had a corresponding impact on our incoming orders.” At its site in the Suzhou Industrial Park, both versions of its crossbelt sorter will be produced: the vertical or linear sorter, and the horizontal sorter that can manage curves to the left and right as well as inclines and declines._____________________________ Enquiry No: 0710

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INDUSTRY & MARKET


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BASF Initiates New Concept Aligned With Nutritional Demandfor example, vitality, fitness, joy, pleasure, inner balance and protection.____________________ Enquiry No: 0711

Hong Kong, sar CHIna: At the first Vitafoods Asia trade show, held from September 7 to 9 this year in Hong Kong, BASF introduced its ‘Think Newtrition’ concept. With this initiative, the companyaims to support its customers in meeting the needs of today’s consumers as their awareness of the balance between nutrition and well-being increases.

The company fol lows the underlying principle ‘Think business to consumer and act business to business’ and has systematically evolved its ‘Newtrition – Eat.Feel.Live’ concept to align nutrition products with market demands and to strengthen customer brands.

The aim is to tackle key market challenges in close cooperation with customers and to develop nutrition solutions with well-being and health benefits that differentiate customers’ brands from the competition.

The initiative covers products

and formulation concepts for food, beverages and dietary supple-ments that focus on key needs around health and well-being –

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BUSINESS NEWS

INDUSTRY & MARKET

Bayer CropScience Strategises For GrowthmonHeIm, germany: Bayer CropScience unveiled its four pillar strategy for future growth at the company’s annual press conference in Monheim, Germany, on September 15, 2011.

Sandra E Peterson, CEO, outlined the company’s commitment to drive business growth by focusing on four key objectives, including: Rejuvenating its core crop protection business; reinventing customer-centricity along the entire value chain (seed-to-shelf); refocusing its innovation through increased R&D investment; and extending the company’s bio science business.

The third pillar of the strategy is refocusing innovation, with an increasing emphasis on the BioScience business unit and growth areas in agrochemical research. The company intends to double the annual investment for research and development at its unit by 2015. Total R&D budgets at Bayer CropScience are planned to rise some 20 percent to more than E850 million (US$1.1 billion) by 2015, Ms Peterson announced.

She furthers adds that she sees many opportunities for the company to propel future growth. The fruits and vegetable segment offers particular good perspectives in this regard, she noted. The company plans to achieve sales of about E3 billion with seeds, traits and crop protection solutions for fruits and vegetables by 2020. ____________________________________________ Enquiry No: 0712

BENEO INCREASES PRICE OF INGREDIENTSSingapore: Beneo has increased the price for its prebiotic fi bers, inulin and oligofructose. The list price of these ingredients will increase by eight percent as of January 2012.

The company’s inulin and oligofructose prices have remained stable for the past two years during which the company was subject to infl ation as well as rising costs in energy and raw materials; mainly chicory root in Belgium and Chile, from which its inulin and oligofructose are derived.

SKF COMMITS TO SUSTAINABILITYSingapore: SKF has been selected, for the 12th consecutive year, to be a member in both the Dow Jones Sustainability World Index (DJSI) and the pan-European sustainability benchmark for the Industrial Engineering sector.

The company defi nes sustainability as SKF Care, which encompasses business care, environmental care, employee care and community care. It has a strategy called ‘Beyond Zero’ which focuses on both reducing the environmental impact of its own operations and on helping its customers reduce the environmental impact in their operations and in the use of their products.

NUEVA ECIJA & KOREAN FIRM IN TALKS FOR PROCESSING PLANTBaler, Philippines: The provincial government of Nueva Ecija is looking into a partnership with a Korean food processing company for the setting up of a P30 million (US$689,908.96) mango processing plant. This is in line with the goal of turning the province into a food basket in Luzon, and in line with the public-private partnership scheme.

Governor Aurelio M Umali said that the provincial government is fi ne-tuning the joint venture with Drupe International for a 1,000 sq m mango processing facility.

Mr Umali said that the partnership will harness Nueva Ecija’s potentials as a major mango producing area, with the province now ranking fi rst in mango production in Luzon with plantations in Palayan City, General Tinio, Jaen and Talavera.

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FRESH!www.apfoodonline.com

Food Technology Served

CEO Sandra E Peterson explains the four pillar growth strategy: Focus on portfolio conversion, value chain, BioScience and innovation.

INDUSTRY & MARKET

BUSINESS NEWS

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Unilever Achieves Zero-To-Landfi ll Manufacturing Commitment

The company has achieved its target in the UK by striking an agreement with its waste supplier Veolia to ensure that more than 97 percent of its waste is recycled. The remaining three percent will be converted into usable energy.

The commitment also helps it to meet its waste-to-landfi ll targets beyond the UK, since the company’s 11 manufacturing sites produce around 25 percent of its overall European waste.

Unilever has reduced its total waste in manufacturing per tonne of production by 77 percent since 1995.

________________________________________ Enquiry No: 0713

hazardous waste to landfi ll, according to Unilever.The commitment is part of its global sustainable

living plan, which sets out its ambition to double the size of the business while reducing its environmental impact.

London, UK: The FMCG company’s 11 manufacturing sites across the UK, from its PG tips factory in Manchester to its Colman’s factory in Nor wich , do not send any non-

Unilever Achieves Zero-To-Landfi ll Manufacturing Commitment

hazardous waste to landfi ll, according to Unilever.

London, FMCG company’s 11 manufacturing sites across the UK, from its PG tips factory in Manchester to its Colman’s factory in Nor wich , do not send any non-

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Ready to shift your food production to a more favorable continuous process? The new Wenger Thermal Twin ScrewExtruder allows previously unheard of high levels of thermal energy for a more gentle cooking process compared to high-shearcook. Products high in corn or rice content can be processed with-out the stickiness typically encountered in conventional extrusionsystems. The new Thermal Twin design allows ingredients to befully cooked without damage to the starch or protein matrix.

The unique screw profile, combined with an innovative extruderbarrel design permits up to four times steam injection for unprece-dented savings in both energy costs and equipment wear.

Get details now on the revolutionary Thermal Twin Screw Extruder Series, with flexibility to meet your specific needs, atwww.wenger.com.

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BUSINESS NEWS

SCIENCE & NUTRITION

Biopolymer Development To Boost Probiotics Industry

a special type of biopolymer that protects probiotic bacteria in the stomach and delivers them safely to the intestines where they can get to work.

The biopolymer is biodegradable and is able to remain intact in the stomach and continue to the intestine, where it disintegrates, releasing the bacteria. The researchers showed that beneficial bacteria including Lactobacillus and Bifidobacteria strains were able to survive in a simulated gastric juice solution for up to four hours when they were coated with the polymer. Bacteria that did not have this coating only survived for two hours.

The researchers believe their fi ndings could have a major impact on the probiotics industry. The biopolymer also has the potential

for clinical applications outside of the probiotics industry, suggested Aditya Bhat, who is part of the research team. “A variation of this polymer can be used to increase calcium absorption in the intestine that would help maintain healthy bone structure and condition.”

____________________ Enquiry No: 0714

w o LV e r H a m p t o n , U K : A protective delivery vehicle that shuttles friendly bacteria safely through the stomach to the intestines could provide a major boost for the probiotics industry.

According to research at the University of Wolverhampton, the technology could also be used for the delivery of certain drugs and even increase calcium absorption.

The probiotic industry is worth £200 million (US$314.6 million) a year in the UK. One of the challenges for manufacturers of probiotic foods is getting high enough numbers of these bacteria into the intestines; most perish under the heavy acidic conditions of the stomach.

Scientists from the university led by Dr Iza Radecka, have found a solution to this problem by developing

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Clinical Study: Probiotics Strengthens Immune Systemdefense against common infections such as fl u and colds.

The randomised, double blind, placebo-controlled study was conducted in cooperation with the Luigi Sacco Hospital in Milan, Italy and the University of Milan. In the study, 211 healthy adults were divided into two probiotic groups and two placebo groups. The number of persons experiencing a substantial

increase in fl u antibodies was signifi cantly greater in both probiotic groups than in the placebo groups.

For example, in the BB-12 group 66 percent had a substantial increase in the specifi c antibody ‘IgG3’ compared to only four percent in the placebo group. Likewise, in the other probiotic group, 46 percent had a substantial increase compared to just two percent in the placebo group.___________________________ Enquiry No: 0715

HoersHoLm, denmarK: A clinical study published in the British Journal of Nutrition documents that either one of Chr Hansen’s probiotic bacteria strains BB-12 or L casei 431 is an effective means to support the immune system.

The key fi ndings of the study indicate that daily consumption of at least one billion colony forming units the strains may strengthen the immune system’s

BUSINESS NEWS

INDUSTRY & MARKET

BUSINESS NEWSBUSINESS NEWSCh

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

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Umami & Kokumi Sensation For Healthier FoodsThe method was validated using tomato and potato samples and showed overall good analytical perform-ance with respect to selectivity, detection limit, linearity and reproducibility.

Umami can compensate for the decreased palatability of reduced sodium food products and help maintain consumer preference for these products. With this method, the food industry can adapt product composition and processing to maximise the effect of Umami.

Among the reported peptides analysed using the organisation’s methods are glutamyl peptides that are associated with the so called Kokumi or mouth-fullness sensations. Kokumi is a taste sensation from Japan, and describes the richness and fullness of indulging and quality food products. Similar to Umami, applying Kokumi taste sensations might contribute to the increased palatability of reduced sodium foods._________________________________________ Enquiry No: 0716

ZeIst, tHe netHerLands: It is well known that Japanese dishes use ‘Umami’ to create a savoury flavour that replaces salt. Less well known is the ‘Kokumi’ sensation that is best described as mouth fullness.

TNO has recently developed a method that enables the food industry to identify compounds that increase these sensations, and in doing so, opens the door to put more healthy Japanese influences into Western dishes.

Recent findings published by TNO and TNO Triskelion in the Journal of Food Science

show the details of a LC-MS/MS based method that is designed to comprehensively measure Umami and its enhancing taste compounds in complex food matrices.

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PRODUCT HIGHLIGHTS

Premium Ingredients: Two ingredients for the manufacture of pizza cheese topping have been introduced by Premium Ingredients. The toppings named Premitex XLK-8031 and XLK-10003, are both said to ensure competitive recipe cost.

The XLK-8031 is a blend of hydrocolloids and melting salts with a reduction of protein content, suitabled for low-cost pizza cheese recipes. This product partially replaces the rennet casein and is optimal for melting and shredding.

The XLK-10003 can be used in a pizza cheese topping with 20 percent cheese content. This product ensures a quick melt, stretch quality and shredding.

_______________________________ Enquiry No: P722

PureCircle: Sweetener With Greater Calorie ReductionPureCircle has introduced a stevia sweetener, under the trade name Alpha. The sweetener is ideal for companies seeking deeper

calorie reductions in their products.The product is a 100 percent natural, high purity stevia

sweetener. It consists of a proprietary combination of steviol glycosides developed as a solution for products seeking 50 to 100 percent calorie reductions. Its composition allows for a more rounded sweetness and less bitterness at higher sugar replacement levels.

Alpha meets JECFA specifi cations and is available for use in global food and beverage products in all markets that follow JECFA, including the EU, which is expected to be approved this year.

_______________________________ Enquiry No: P723

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Ingredients

LycoRed: Natural Salt-Enhancement LycoRed’s Sante is a patented and natural tomato concentrate designed to enhance taste and fl avour, in place of artifi cial fl avour components or fl avour enhancers. In many cases, it can help in reducing the amount of salt added to a product.

The ingredient is available in liquid form or as a free-fl owing powder. It is heat resistant, stable at almost all pH’s and is suitable for ambient, frozen, baked, cooked and fried products. It can be mixed directly into dough or food mixes, applied as a seasoning, dusted on or even applied with a brush.

_______________________________ Enquiry No: P721

Cargill: Functional System For DairyCargill’s Vitex AYS stabilisers, is a customisable functional system that enables dairy food manufacturers to manage raw material costs in yoghurt while still providing consumers with the same creamy products they expect.

The stabilisers feature modifi ed food starch and hydrocolloids to create a cost-effective alternative to gelatin without affecting the fl avour or texture of yoghurt.

The stabilisers belong to the company’s Vitex blends family of functional systems that offer processing effi ciencies and cost optimisation advantages in new or reformulated food and beverage products. The blends are designed to provide improved texture and body, mouthfeel and sheen, clean fl avour delivery, longer shelf-life, and increased product stability.

_______________________________ Enquiry No: P720

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Revolution™ Proportional Gate & Seasoning System for Snack FoodsIntegrate the FastBack® Revolution™ Proportional Gate and the FastBack Revolution Seasoning System for increased production flexibility, performance and quality of any snack food.

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Fastback Revolution Seasoning System

Visitusatbooth#110Enquiry Number 2907

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Flexicon: Skid-Mounted Bulk Bag Discharging SystemA Flexicon bulk bag discharging system with integral pneumatic conveying system transfers material from bulk bags to silos and other storage vessels. The positive pressure pneumatic system is designed to fi ll bulk storage facilities on islands or other locations unable to receive large volumes of bulk material by rail or bulk truck.

The discharger portion of the skid-mounted system includes a cantilevered I-beam with electric hoist and trolley to lift and position bulk bags without the use of a forklift. A clamp ring forms a seal between the clean side of the bag spout and the clean side of the equipment, while a telescoping tube maintains constant downward pressure on the clamp ring and bag spout, elongating the bag as it empties to promote complete discharge.

A dust collector integral to the dust-tight system creates negative pressure to collapse empty bags prior to retying and disconnection, eliminating dust emitted during manual fl attening of empty bags.

_______________________________ Enquiry No: P726

Husky: Faster Beverage Closure ManufacturingHusky Injection Molding Systems has developed

its next generation HyCAP system for high output beverage closure manufacturing.

An evolution of the existing platform, the system offers several advantages including the enablement of faster cycle times, improved energy utilisation and closer integration with closure moulds, all while maintaining levels of reliability, repeatability and part quality.

The system utilises a number of speed and energy improvements that provide cycle enhancements for lightweight closures in particular. The screw design offers improved plasticising rates while allowing lower melt temperatures to maintain strength and other properties of the resin. The reduced melt temperatures also result in cycle and energy savings, with less waste and heat loss. Powerpack upgrades have also been incorporated to help enable faster cycles.

_______________________________ Enquiry No: P727

GEA Procomac: Aseptic Blow FillGEA Procomac’s ABF (Aseptic Blow Fill) System, is a rotary aseptic blow moulding machine with an integrated aseptic fi ller and capper.

It decontaminates the preforms with H2O2 dry process, and keeps this sterility during the blow moulding of PET bottles and throughout the entire fi lling and capping process. The system is designed in order to minimise any possible risk of contamination during blow moulding and bottle transfers. The machine brings the whole process together within a sterile zone as all non-cleanable components are located outside the machine.

Sustainability and costs saving are the key points of this system. It uses almost no water. Chemicals and energy usage is kept to a minimum by the elimination of air conveyors, PAA sterilising, and rinsing turrets and water UHT unit.

_______________________________ Enquiry No: P725

PRODUCT HIGHLIGHTS

Solbar: All-In-One Textured Vegetable Protein Solution Solbar, a producer of specialty soy proteins presents Supertex, an extruded blend of soy-derived, textured vegetable protein suitable for use in variety of vegetarian and meat-enhancement applications.

The blend’s proteins form a confi guration whereby, upon exit from the extruder, expands into a fi brous structure with a texture similar to meat.

The result is a meat-like vegetarian option with similar textural and chewing qualities, a neutral taste and pale colour. Manufacturers can customise it to fi t fl avour profi les and products.

_______________________________ Enquiry No: P724


Ingredients / Equipment & Services

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

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PACKAGING & PROCESSING

Flexibility for future market developments coupled with maximised efficiency: this is what Coca-Cola Amatil (CCA) bought for its facility at Surabaya in the east of Indonesia’s Java island.

For this purpose, the company positioned two almost identically configured hybrid lines next to each other, able to bottle both hotfill products and also cold carbonated soft drinks (CSDs).

Although the l ines are currently operated as dedicated lines, the flexibility provides the

optimal solution to meet future market demands.

Forward with PEtAnd there is another factor involved, a determinant one for the change in CCA’s business – that entails direct consequences for the technology involved: the trend towards PET. This is conditional upon a steady increase in the Indonesians’ available income.

In the past five years, the group of higher earners (known

as AB-consumers) has more than doubled, and the group of C-consumers has grown by 20 percent, whereas the DE-group with the lowest incomes fell by roughly 30 percent.

At the same time, the average income of AB-households rose to US$360 a month for 2009. This has resulted in a direct shift in demand, away from returnable glass bottles and towards non-returnable PET containers.

In 2003, the ratio between sales of returnable glass and non-

the capacity upsizing project was designed to provide options for both cold-filling carbonated soft drinks and for hot-filling sensitive still beverages. By Peter Buchhauser, Krones aG

Hybrid Filling:

Hot And ColdBlowing

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returnable PET was still running at 70:30, while nowadays it is exactly the other way round. Rising PET sales are also supported by a trend towards u r b a n s u p e rm a r k e t s a n d hypermarkets.

All these shifts in market demand and the assortment structure have led to investment decisions that factored in both future demand patterns and upsized capacities – by twenty percent in 2010 alone.

Priority has been attached to maximised flexibility, so as to ensure technical and commercial rapid response to changing consumer wishes.

CaPaCity UPsizinGThe company has four plants on Java: Cibitung (Jakarta), Bandung, Semarang and Surabaya, in which a total of seven returnable-glass lines, four canning lines, two beverage cartoning lines and eight PET lines are installed.

What was quite clear was that any further upsizing was to be done in the PET segment.

The capacity upsizing project was designed to provide options for both cold-filling carbonated soft drinks and for hot-filling sensitive still beverages, like Minute Maid fruit juices with a pulp content, Frestea ready-to-drink teas, and water.

Sales of Frestea, for example, which was initially offered just in 200 ml returnable glass bottles, only really started to pick up properly after frestea was offered in 0.5-litre PET containers as well. And this although the litre price in PET is about 1,500 rupiahs higher than that for frestea in glass.

hot-FillinG BUilt From sCratChThe sum total of these market developments and trends has logically enough resulted in the investment decision. The goal for Charles Mason, who as supply chain director is responsible for

CCA’s production capacities in Indonesia, was to have a combination of machinery that offered flexibility and the ability to enable them to freely decide at their own discretion which type of beverage to fill with what volume at what time.

So CCA placed its order for two bottling lines, each of them designed for handling both hot-filling and CSD cold-filling.

“This combination was a matter of extreme importance for us” said Mr Mason, “So much so that we cut costs elsewhere, so as to be able to afford these two lines in this constellation. These are at present dedicated lines, one for hotfill, one for CSDs, because demand for both product groupings is approximately the same. But the crucial point is, you see, that we can change this at any time while also utilising synergies, in terms of spare parts inventories, for example, or with construction of a joint cleanroom, which we had built in-house.”

With these two lines, the hot-filling capacities in the Surabaya plant was built entirely from scratch, while simultaneously more than doubling its CSD capacities.

tEamworK As far as the line’s technical configuration was concerned, Mr Mason was able to rely on the experience gained by his technical manager, Paul Ross. He did the planning work on the syrup kitchen himself, had four additional buffer tanks placed directly next to the lines, two each per line, each holding 25,000 ltr.

A four-hour batch is held in readiness at each of them. From here, the hotfill products and the CSDs are first of all routed through two mixers, each of them assigned to one of the lines. Hotfill

1 Two mixers, each assigned to one of the lines.

2 The trend towards monoblocs is unmistakable. There’s simply no sense in interposing an air conveyor between the blow-moulder and the filler.


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For more information,ENTER No: 0740

is then passed through a flash pasteuriser and on to the fi ller.

The hotfi ll line is run in three shifts, round the clock six days a week, and will operate in four shifts on seven days a week in future. The same applies for CSD fi lling.

FillEr For PUlP ContEntAt the wet end, both hybrid lines are identical, rated at 42,000 containers an hour for CSDs or 36,000 containers an hour for hotfi ll. “With a volumetric fi ller,

Practice) guidelines also complied with, so as to minimise the risk of recontamination.

The regulations are stringent: access to the cleanroom is restricted to those actually involved in the process, who when they pass through the airlock must put on a protective suit, wash their hands, wear a hairnet, put on a mask, cover their shoes with film and walk through a water bath.

Outside the cleanroom, the

retrofitting of the labeller not incorporated in each case.

EXPandinG horizons“Both lines achieve a line efficiency into the warehouse (including all change-over routines) of around 80 percent. We are, of course, very happy with this quality and this output,” emphasises Mr Mason. “But there are still a few things that we can improve. That’s our challenge, we want to keep expanding our

we wouldn’t have to replace the filling tubes, something that’s more advantageous in the long term, with CSDs in particular. But the long-tube filler offers us better options for bottling products with a pulp content,” was the team’s verdict.

sharEd ClEanroom Even though the monoblocs proper are in fact in an enclosure, CCA additionally installed a joint cleanroom around the two monobloc configurations. “Our aim was to establish a corresponding corporate culture, to communicate to the staff the requisite awareness to the level of that required for the fi lling of sensitive beverages,” explains Mr Ross.

The bottl ing l ines’ sur -roundings are in hygienic design, with GMP (Good Manufacturing

correct fi ll level is monitored. The CSD products are then passed through a warmer, their hotfill counterparts through a cooler.

In the hotfill line, this is followed by two labellers with steam tunnels for sleeving, and in the CSD line by a wrap-around labeller. Both lines have been designed so as to allow easy

horizons, and that’s what we’ll be doing in future. There are always options.”

One o f these opt ions , for example, is the issue of lightweighting. Both lines have been prepared for running with nitrogen added during the fi lling process. CCA does not want to take the risk of a container changeover just yet, however, “Because the existing hotfill containers with their panels are well-known and familiar on the market,” said Mr Mason. “The 350-ml hotfi ll bottle, at 22 grm, is anyway one of the lightest in the whole Coca-Cola network.”

For this purpose, the company is already utilising non-crystalline PET for producing the preforms.

1 In the hotfi ll line, two labellers with steam tunnels handle sleeve labelling.

2 Hot-fi lled juices in PET, attractively dressed in sleeve labels are gaining steadily in popularity.

3 Minute Maid is offered as orange juice with a pulp content (Minute Maid Pulpy Orange) and with tropical fruits (Minute Maid Pulpy Tropical).

we wouldn’t have to replace the


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Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-41564-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, Korea

Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-26681228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206

Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia

Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994123/13 Nonsee Road, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand

Ishida India Pvt. Ltd. Tel: 91-124-438-7382 Fax: 91-124-438-7383191, Udyog Vihar, Phase IV, Gurgaon - 122 016, Haryana, India

Ishida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246SA1-1, Parcel S19-2, My Khang Complex, Phu My Hung, Tan Phu Ward, District 7, Ho Chi Minh City, Vietnam

Ishida Co., Ltd. Indonesia representative office Tel: 62-21-29078-912(-13) Fax: 62-21-29078-815Gading Bukit Indah, Jl. Bukit Gading Raya SA-30, Kelapa Gading Barat, Kelapa Gading, Jakarta Utara 14240, Indonesia

Tel : 81-75-771-4141Fax: 81-75-751-1634URL: http://www.ishida.comE-mail: [email protected]


Conveyors as a total system can, and is, as complex and equally rewarding as any other blow-moulder, filler,

Bottling LineFor The

AConveyor

The importance of line control, modulation and integration on conveyors in beverage and bottling plants could not be more significant today. If personified as the human body, conveyors act as the arteries and veins of the production line, where the filler would be the ‘heart’ of a system. The jams and stoppages that occur on these conveyors would affect the filler and the rest of the line.

A common user of conveyors does not pay much attention to their purpose. It is merely a system to move a product from point A to B. However, if utilised correctly, it can raise the bar for line efficiency. Over the years, there have been developments in the art and science of conveyor systems for improved efficiency.

Correct conveyor system design allows the bottler to reduce downtime, rejects, maintenance cost in spares, plus high wear and tear parts. It also gives the bottler the opportunity to automate their line, minimising

labeller, packer machine on any other line. By Piyush Bhandari, manager – product lines team, Clearpack Singapore

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the number of operators. All this finally equates to a sizable saving for the business, especially if the bottling line has an output of above 300 bottles per minute.

ESSEntial For EFFiCiEnCyThere are three essential considerations for achieving good line efficiency.

DesignThe first 30 percent would be attributed

to the design of the conveyor layout. Conveyor design starts with a good layout, and there are two immediate benefits to be observed.

P e o p l e - f r i e n d l y d e s i g n essentially takes care of man and material movement. This gives priority to reducing stress for operators and keeps safety a paramount property. Machine friendly design layout supple-ments the performance of every machine by understanding the machine’s needs and necessity.

I f you go wrong either, chances are, your production team will have repeated troubles in achieving the set line efficiency goal. It also reflects the depth and understanding of the conveyor supplier.

QualityAnother 30 percent w o u l d b e t h e

quality and make of the conveyor. Like in all machines, the com-ponents, quality of raw materials and finish of the conveyor determines the durability and life of the conveying system. Details such as selecting wear strips, materials of chain, rating of the motors and frequency drives (FD), design of return rollers and guides alike all have to be thought about.

It is common for bottlers and suppliers to save cost

and investment by choosing non-branded and inexpensive material. More likely than not, these materials do not last very long. Cheap wear strips can last 10 times shorter than a good one, increase the friction of the conveyor chains, and thereby increase the load of the conveyor motor and reduce its life time. That means the company will then have to invest in replacing the wear strip, conveyor chain

and motor frequently. All this trouble due to poor material choice.

Line ControlThe remaining 40 percent of the conveyor solution

is attributed to line control and modulation. This is the heart of the system. It is the reason why companies would pay millions of dollars to ensure their line never stops.

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Correct conveyer system design allows the bottler to reduce downtime, rejects, maintenance cost in spares, plus high wear and tear parts.


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Line control and modulation is actually the programming that takes into account many different scenarios based upon inputs from the performance of the machine, sensors placed at key points throughout the line, and the behaviour of the variable frequency drives (VFD) and field control drives (FCD) based on these inputs.

aCCumulation ovErloadConsider a scenario where a bottling line is rated at 400 bottles per minute. Now imagine that the case packer has stopped because of a fallen bottle. The operator now needs to go to the machine and take care of the bottle and restart the system, which may take 30 sec.

In that time, another 200 bottles have been accumulated between the packer and the up-stream machine. When the case packer starts, it now has to make sure that it can take into account the 200 bottles it has accumulated, on top of the 400 bottles that come out of the filler

every minute. Therefore, it has a total of 600 bottles on hand.

Usually, downstream machines have 20 percent more capacity than the previous machine, so the maximum speed of the case packer would in this case be 480 bottles per minute. This means that it will take 2.5 minutes for the case packer to clear the 200 bottle accumulation on top of its current capacity.

EaSE oF PrESSurESo how does the conveyor fit into this? The conveyor now has

to make sure it can ramp up, faster than the speed of the case packer to ensure it is not starved at a speed of 480 bottles per minute. All this while ensuring that there is no significant back-pressure building up on the machine from the force of the bottle accumulation at speeds of 400 bottles per minute.

The conveyor also needs to indicate to the up-stream machines that it may have to slow down gently to prevent the accumulation to build up further.

To conclude, conveyors in today’s production line cannot be taken for granted. Conveyors as a total system can, and is, as complex and equally rewarding as any other blow-moulder, filler, labeller, packer machine on any other line.

If the conveyor acts as the blood stream for the lines, then it is the duty of the bottler to ensure it always flows smoothly. Using the correct design, materials and smart programming, this can all be done seamlessly.



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INGREDIENTS & ADDITIVES

Sugar substitutes, or sweeteners, have often been used in food production to mimic the taste of sugar, with a positive effect. Of these, high-intensity artificial sweeteners are fast gaining popularity, given their high sweetness compared to normal sugar. By Shahnawaz Abdul Hamid

Since i t s incept ion , the processed food industry has largely depended on the use of additives to preserve or enhance the flavour of foods. In particular, sugar substitutes, or sweeteners as they are commonly called, have regularly been used to sweeten food and drinks without adding the calories often associated with sugar.

At four calories per grm, sugar has the potential to drastically increase one’s caloric intake and blood sugar concentration. As such, the US Recommended Daily Allowances (RDA) advises the public to consume no more than 10 teaspoons of sugar per day, equivalent to 50 grm or 200 calories.

Relief

are often laden with sugar. Even innocuous foods such as ketchup and salad dressings have sugar added during production. As such, sugar consumption is often linked to the rise in obesity and diabetes.

Nevertheless, food manufac-turers have often turned to sweeteners in an effort to reduce the calories of their products. Advances in the chemistry behind such sweeteners, coupled with a growing awareness on the importance of reducing one’s sugar intake, has led to the blossoming of markets for sweeteners and their products.

According to ‘The Global Market for Intense Sweeteners’, a market research report published

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by Leatherhead Food Research, the world market for intense sweeteners is experiencing steady growth, and was worth US$1.3 billion in 2009.

TwO TypeS Of SweeTenerSAll sweeteners can be grouped into two categories: those that are extracted from plants are known as natural sweeteners, while those that are concocted using chemicals in labs are termed artificial.

Stevia, a naturally sweet herb found in Paraguay, and xylitol, found in the fibres of fruits and vegetables are examples of natural sweeteners.

Artificial sweeteners include saccharin, a major ingredient in drinks, medicines and toothpaste.

Sweeteners that are many times sweeter than sugar are

can be contained and addressed through the use of several methods. For instance, adding flavour enhancers and taste modifiers can supplement, improve or adjust the original taste of the sweetener.

To reduce the bitter aftertaste of some sweeteners, organic acids such as aspartic and glutamic acids may be used. Amino acids such as taurine have also shown the ability to reduce the bitterness of some compounds. The bitter taste of Acesulfame-K, an artificial sweetener, can be reduced with the addition of glycine. At times, HIS are blended with other sweeteners to achieve the desired sweetness profile.

The use of tagatose, a func-tional sweetener derived from lactose, in enhancing the flavours of HIS in soft drinks, has also been

referred to as high-intensity sweeteners (HIS). Some, like neotame, are 7,000 to 13,000 times sweeter than sucrose or normal sugar. A small amount of such a sweetener is sufficient in achieving the required level of sweetness. Besides the reduction in calories, the economic costs involved in using HIS are also significantly lowered.

CHAllengeS fACed, SOluTiOnS prOpOSedHowever, there are several challenges faced by the food and beverage industry when using HIS in their formulations. Con-sumers have in the past cited a delay in the onset of perceived sweetness, a metallic, bitter aftertaste and a lack of texture resulting in notably different mouthfeel.

Nevertheless, these issues

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proposed in academic circles. In a study conducted by Andersen and Vigh, adding tagatose in dosages of 0.2 to 1.0 percent to HIS-sweetened beverages improved the mouthfeel, depressed off-flavours potentially resulting from the HIS and reduced lingering sweetness.

To make the bulk properties of HIS more similar to that of sucrose, sugar alcohols are sometimes added, allowing a wider range of food products to be sweetened. By itself the sugar alcohol is usually not as sweet as sucrose, but this is resolved through mixing it with HIS. Needless to say, the development of formulation as replacement of sugar is indeed a complex one.

TypeS Of HiS AvAilABleGiven the industry’s drive to improve the nutritional status of its products, using HIS as an option for sugar replacement becomes increasingly likely. Some HIS have existed for several years, while others are only recently being discovered and patented.

A common HIS used in today’s food industry is aspartame, a nutritive intense sweetener produced by combining amino acids phenylalanine and aspartic acid via a methyl ester link. Aspartame has a clean taste and is approximately 180 to 200 times sweeter than sucrose. Unlike many other HIS which require mixing and further formulation, it has a good taste profile and maximum sweetness intensity, making it often used as a sole sweetener.

In recent years, the sweetener has been embroiled in several medical controversies and Internet hoaxes, which claim it has carcinogenic effects. This is despite aspartame being authorised by the US Food &

industry. As consumers grow more health-conscious, they may prefer natural HIS which may be seen as less ‘toxic’.

One such natural HIS is Lo han guo, a Chinese plant of the cucumber family that grows mainly in Guangxi Province. The plant has been used extensively both in and out of the country as a food, beverage and traditional medicine. During processing, the fruit is peeled and removed of its seeds, then mashed into a concentrated puree. Further processing involves using solvents to remove volatile and off-flavour components.

Only time will tell to what extent consumers will take to the use of sweeteners in their cup of coffee or dessert. For now, it appears the substitute is making healthy progress into the food and beverage industry, signalling good news for additive manufacturers and weight watchers alike.

Drug Administration (FDA) for human consumption and having been found safe in over ninety countries worldwide. It does however contain phenylalanine, which can be life threatening for sufferers of phenylketonuria (PKU) who are unable to convert it into tyrosine, allowing it to reach elevated levels.

Another common one is sucralose, derived from sucrose chemically resulting in enhance-ment of sweetness intensity and creation of a very stable molecule. This latter property makes it suitable for use in low pH and neutral products as well as

heat-processed foods. Sucralose is manufactured by selectively replacing the three hydroxyl groups on the sucrose molecule with three chlorine atoms.

Both sucralose and aspartame are widely used in a range of food products such as soft drinks, ice cream, yoghurt, biscuits and candy. Sucralose is considered extremely versatile given its stability, and it is found on the ingredients list of over 4,500 food and beverage products.

nATurAl HiSNot all HIS are artificial, and there are a growing number of natural sweeteners that are proving to be able substitutes in the additive

Sucralose and aspartame are common ingredients in soft drinks.

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As the economic recovery struggles to take off, a period of relatively modest growth is forecast for the world food additives market over the next few years. By Matt Incles, market intelligence manager, Leatherhead Food Research

CALM AFteR the StoRMThe global additives market has not been immune to the effects of the global economic downturn. However, waning consumer demand in developed economies, such as North America and Europe, has been offset by economic resilience and rising consumption levels in other parts of the world, such as Asia Pacific and Latin America.

Nevertheless, as the economic recovery struggles to take off, a period of relatively modest growth is forecast for the world food additives market over the next few years.

PotentIAL PeRFoRMeRSSome of the better-performing sectors are likely to include natural flavours and colours, food hydrocolloids, enzymes and some of the functional food ingredients.

However, much o f the future growth in demand for food additives will be heavily influenced by factors such as the global economic situation and the result ing impact upon consumption levels, the regulatory environment and what is taking place within the global food and drinks industry.

The trend towards natural and/or additive-free food and drinks is expected to continue in the short-term, largely due to increasing consumer concern over artificial ingredients.

For similar reasons, demand for food and drinks positioned on some form of health and wellness platform is expected to remain fairly high.

Global sales of food and drink additives reached US$27.4 billion in 2010. Although the market as a whole grew by more than four percent per year, growth rates varied widely between sectors.

The best performing sectors include enzymes, acidulants and hydrocolloids, although much of this growth can be attributed to increasing world prices as increased raw material and energy costs feed through the system.

At the other end of the scale, some of the lowest growth rates have been experienced by the preservatives and sweeteners sectors, which have suffered in the move away from using artificial additives and ingredients.

DRIven By heALth & nAtuRALIty Growing demand for low fat, salt and sugar products as well as functional health benefit products, is driving demand for a host of additives including emulsifiers, hydrocolloids, sweeteners, vitamins and minerals, soya ingredients, omega-3 fatty acids, probiotics, prebiotics and plant stanol esters.

Growing consumer demand for ‘natural’ food and drink


Global Additives Market Sees Mixed Forecast

products is putting growing pressure on additive suppliers to develop ingredients from natural sources.

This is a particularly significant feature of the flavours and colours categories, where natural products are rapidly gaining share over synthetics.

MArket report

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Eat Well, Age Well

Eat Well, Age WellWith rising numbers of elderly worldwide, it has become imperative for food manufacturers to include nutrition benefiting the elderly in their line of food products. By Shahnawaz Abdul Hamid


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HEALTH & NUTRITION

The world’s population is not only getting larger, but older as well. According to the UN Population Division, within the next 40 years, the number of people aged 60 years and older is expected to almost triple. Developed countries, given their higher health standards, will face the most disproportionate increase in seniors. At present, a fifth of their populations is 60 years or older. In 2050, the ratio will be one in three.

As people grow old, their lifestyles and diets gradually change. Generally, a stressful lifestyle and the consumption of foods high in sodium, sugar and fats are unhealthy.

However, they tend to impact the elderly greater compared to younger demographics, and can even lead to diseases such as heart attack or stroke.

As such, senior citizens are often advised to make adjustments according to health

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guidelines, starting with making more informed choices at the restaurant or supermarket.

Given the above facts, it is little surprise that many companies within the food industry are turning their sights to the world of elderly nutrition, and eager to tap onto what is becoming a fast-expanding market.

THe Aging AdulTAs the human body gets older, it goes through a number of cellular, physiological and psychological changes. Many of these changes indicate a decline in bodily strength and vigor as one grows older.

For instance, the elderly tend to lose muscle mass faster, and have slower metabolism compared to younger people. This is compounded by their relatively sedentary lifestyle.

As a result, it is normal to have a reduced appetite as one gets older. Nevertheless, the body still requires the same amount of nutrients as it did when it was younger. This makes it especially important to choose foods that are nutrient-rich and low-fat to ensure the recommended daily intake is met.

Meals should also be well-balanced, according to the healthy diet pyramid. This pyramid indicates that daily consumption should include five to seven servings of rice and alternatives, two servings each of fruits and vegetables, three servings of meat and alternatives, and small amounts of fat, oils, sugar and salt. Naturally, the elderly would have smaller serving portions as they grow older, although all the food groups on the pyramid will remain in proportion to one another.

• Nutrient NeedsWhat are some of the nutrients

needed for the elderly? Given, the loss of calcium and other minerals from bones around the age of forty, especially among menopausal women, it would be wise to increase one’s calcium intake as one gets older.

Given, the loss of calcium and other minerals from bones around the age of forty, especially among menopausal women, it would be wise to increase one’s calcium intake as one gets older.

as diverticulosis, which is the formation of pouches in the lining of the large intestine that can cause spam or cramping. In addition, fibre has been shown to reduce the risk of developing c a rd i o v a s c u l a r d i s e a s e s , including hypertension, stroke and coronary artery disease.

Fibre-rich foods include bran, fruits and grains as well as leafy vegetables such as spinach. Fibre can also be added to processed foods such as yoghurts and snack bars.

This type of fibre, known as isolated fibre, is usually synthesised from sucrose, glucose and sorbital. Isolated fibres commonly added to processed foods include inulin, maltodextrin and polydextrose.

• CalciumThe Ministry of Health, Singapore, recommends that elderly women take 1,200 mg of calcium a day. This amount is raised to 1,500 mg for those suffering from osteoporosis.

Dairy products – such as milk, yoghurt and cheese – are rich sources of calcium.

However, for the lactose intolerant, other calcium-rich food such as sardines, green leafy vegetables and calcium-fortified food such as soybean milk and bread should suffice.

• FibreAnother important nutrient needed by the elderly is fibre. Fibre prevents constipation and gastrointestinal diseases such

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• AntioxidantsWith all the ‘damage’ cells receive from free radicals, antioxidants such as Vitamins E, C and beta-carotene are increasingly important as building blocks in elderly diet. These nutrients are found in high quantities in fruits and vegetables, especially those with bright colours such as capsicum, peppers and carrots.

Green tea, with its various active components, such as cathecins and the amino acid L-theanine, has also been used for centuries as an antioxidant. Studies have indicated that regular drinkers of green tea typically live longer. This has resulted in manufacturers using green tea extract as a food additive to enhance the nutritive value of processed food.

lifeSTyle & eATing HABiTSBesides the required nutrients and vitamins that go into the typical healthy meal, food targeted for the elderly also needs to take into account the differences in their daily lifestyle and eating habits.

For instance, the elderly are not expected to make as many trips to the supermarket as those within younger age brackets. This often means that food manufacturers have to devise foods that have longer shelf lives, through adding preservatives and antioxidants or using adequate sealing techniques.

Alternatively, foodservice companies can team up with logistics providers to deliver meals to the elderly. These ‘mobile canteens’ can reduce the travelling needed by the elderly when having their meals.

Given their dental problems, older people have a tendency to prefer softer foods that are easier to chew and swallow. Producers of smoothies, protein shakes and fresh fruit juices can tap onto this trend by formulating products targeted for the elderly consumer. Steamed vegetables and soft food such as couscous, rice and yoghurt would also be appealing to the elderly.

Also, as one grows older, senses of taste and smell tend


to diminish. This, coupled with a reduced appetite, can lead to cases of malnutrition and weight loss among the elderly. To counter this, manufacturers can enhance the aromas and flavours of food through the use of herbs and spices, or experiment with different food textures, such as in the mixing of juices and fruit bits.

Perhaps often overlooked when discussing the bodily changes the elderly face is the loss of motor skills. This can make eating and the preparation of meals a frustrating experience for many as they age.

Creative methods to help the elderly continue the tasks associated with eating and cooking without outside help need to be looked at. For instance, meat portions can be sliced into bite-sized pieces, allowing for easier meal preparation.

inTo THe fuTureThe role of proper elderly nutrition will only be fully realised as the world’s populations grow increasingly old. The right types of food can keep the elderly healthy, staving off various illnesses such as diabetes, hypertension, stroke, macular degeneration and Alzheimer’s. In short, eating well will be the key to aging well.

As governments grapple with this looming issue, food manufacturers can gauge the sentiments of the future market by aligning their business practices to suit the elderly. This will include producing nutrient-rich, low-fat foods which are easily digestible, have enhanced flavours and tastes, and have long shelf lives. Needless to say, the task is indeed a challenging one.

Antioxidants are found in high quantities in fruits, and should form a staple diet of seniors.

Ano

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HEALTH & NUTRITION

Enquiry Number 2916

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IN the next decade or so, Asia Pacifi c would have to brace itself for a ‘silver tsunami’, a term coined by the American Geriatrics Society. The Singapore Health Ministry quoted the term in its message to the country back in 2009, urging for its preparation when citizens from the ‘Baby Boomers’ generation turn 70-75 years old.

In an exclusive interview with APFI, DSM Nutritional Products’ marketing director,Wouter C l a e rh o u t e x p l a i n s t h e concerns of providing suffi cient nutrition for the elderly and its solutions.

While places like Japan and Europe would come to mind immediately when the subject of an aging society is broached,

based on demographics, the region that will be hit the hardest is Asia Pacifi c.

“An example is China, where the one child policy is enforced. With the lower number of births, the policy has reversed the country’s population pyramid, and in about 10-15 years, a large proportion of their population would be older than 60 years old. Even if countries like the Philippines have a high birth rate, the absolute number of people aged above 50 is still substantial,” said Mr Claerhout.

This forms a strong driver for addressing health issues and creates opportunities to position nutrition that helps enhance and strengthen health throughout the aging process.

concernS oF agingOne of the major health issues that af fect the elderly is cardiovascular disease. This includes heart attacks and strokes. The disease is said to kill more people every year than all cancer deaths combined. A condition that occurs in Asia more than its Caucasian counterparts are ‘mini strokes’.

“Apparently, Asians, more so than Caucasians, suffer from very small strokes which go unnoticed, but do build up damage to the brain. A typical stroke is where you get haemorrhage in your brain and suddenly you lose function on one side. As for mini strokes, they are little haemorrhages which you don’t notice, and when accumulated

Elderly Nutrition:

With a growing aging population, the need for nutrition catering to the community grows more intense. By tjut rostina

Day ForHealth


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would cause a sudden break-down,” explains Mr Claerhout.

Another ‘silent thief’ of health is bone health, where Osteoporosis is a major concern for the elderly. Fractures are another reason for extended hospital stays, and if elderly people do not have sufficient nutrition prior to this, it would open them up to other possible infections and also affects the time taken to recover. With a longer stay in the hospital, muscles could also be wasted.

“The good news is, for both of them, we can do a lot of preven-tion. We don’t have to just cure everything as it happens, but we can carry out preventive mea-sures to avoid such a situation.”

Skin DeepThree key areas that are impor-tant for the elderly community are bone, muscle and immune system. Vitamin D is essential in helping to absorb calcium into the bone, which makes it stronger. The absorption of calcium also has a positive effect on muscles, as it is a mineral needed for type two muscle fibre contraction.

However, vitamin D is a nutrient that most people are lacking in, even in Asia, despite the fact that people have more exposure to sunlight than populations living further away from the equator. Many Asians avoid the Sun as much as possible in favour of a fairer complexion, and also for fear of the harm that UV rays might bring.

“People tend to hide from the sun, and so we’re not getting the vitamin D that Mother Nature has intended for us. This results in deficiencies of the nutrient,” adds Mr Claerhout. “Vitamin D is made in the skin by UVB rays. In the skin there is a compound called the hydrocholesterol. I f sunl ight captures that

for use in vegetarian formulas. As such, the company has gone to great lengths to certify its product’s suitability for vege-tarian formulas as no animals are harmed in its production of the product, and by the time linolein has become cholesterol, there was no more animal DNA. “We’ve done tests and have nothing from an animal left in the compound, not even DNA. So for us, vitamin D3 is as vegetarian as a woollen pullover. Vegans, however, whose needs we cannot address with D3, would have to take much more vitamin D2 to get the same benefits as D3,” said Mr Claerhout.

compound, it creates the vitamin D in the skin.”

Formulating With Vitamin DVitamin D actually comprises two compounds, vitamin D2 and vitamin D3, which differ slightly in their chemical structure. Vitamin D2, also referred to as ergocalciferol, is found in some plants and vegetables. Vitamin D3 (cholecalciferol), on the other hand, is the form produced in the skin upon sun exposure and consumed in the diet via some animal-based foods. Both forms of vitamin D are used in fortified foods and supplements, yet there is evidence that vitamin D3 is more potent.

To produce vitamin D3, DSM obtains the raw material from lanolin, or sheep’s wool grease, which is collected from water used in washing the wool when it is sheared. The raw material undergoes photochemical pro-cesses that yield the vitamin D molecule. This is processed further into various forms that can then be made into a supplement or used to fortify food and beverage for consumption.

There were concerns that the vitamin would not be eligible

Wouter Claerhout, marketing director, DSM Nutritional Products

enricheD For conSumptionWhen formulating for the elderly, a pr ime considerat ion is regulatory constraints. Mr Claerhout said that, in some countries, regulated levels are below the sufficient amount to benefit the consumer.

He advises that the nutrient be produced as supplements, which can contain a higher amount necessary than as fortified products. In doing so, manufacturers can provide the relevant dosage for consumption. Another consideration is to note that mixing vitamin D with a product that has a high content of vitamin A could cancel out the effects of Vitamin D.


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BEVERAGE

The Raw Potential

Brewing:

using exogenous enzymes with barley enables the brewing industry to maximise their use of barley and enjoy raw material fl exibility. By sven schönenberg, ole Bill Jørgensen & debbie spillane, novozymes

Cars

ten

Mue

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THE brewing industry battles against fl uctuating raw material prices, a constant challenge for their purchasing agents when trying to source effectively.

Recent developments in enzyme solutions are bringing new meaning to brewing fl exibility and empowering brewmasters to optimise their raw material utilisation, improve productivity, and access new markets – all while being more socially and environmentally responsible.

To reduce costs, brewers can add a specifi c enzyme solution to a mix of malt and barley that

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Parameter Unit Standard Adjust Reject

Dextrins (DP4+) % < 22 < 27 > 27

Gelatinisation Temperature °C < 64.5 < 66 > 66

Viscosity mPas < 1,560 < 1,600 > 1,600

FAN mg/L/°P > 9 7 – 9 < 7

Total Protein % 10 – 13 < 10

Turbidity NTU < 80 > 80

Filtration Performance ml after 10 min > 50 < 50

Table 1: Resultant Specification From The Barley Quality Test

may be sourced locally. And there is no compromise in taste as the brewers can scale the barley and malt blend to secure the taste they want.

The BesT From BarleyBarley contains all the basic ingredients and requirements to brew quality beers. The malting process primarily activates and synthesises endogenous enzymes within barley to degrade and modify the grains.

If exogenous enzymes are added to barley, a similar modi-fication can take place during mashing in regular brew cycles. Utilising the synergy between the endogenous enzymes in barley and the exogenous enzymes within specially prepared enzyme solutions, any level of barley can be processed to produce beers without any defects that meet desired taste and quality profile.

The quality of the final beer is dependent on the quality of raw materials used, so barley with suitable specifications must be sourced.

A l though some o f the specifications are not suitable for the malt process, the malting

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without admits in extract yield or losses.

reducing cosTs & carBon FooTprinTBarley and exogenous enzymes has been proven on an industrial scale to offer the same highly efficient wort and beer filtration of well-modified malts, yet require up to 12 percent less barley to produce a hectoliter of beer.

The switch from malt to barley also instantly eliminates the carbon footprint associated with malt production, reducing CO2 emissions by up to 2.5 kg per hl of beer.

barley works effectively for brewing with specific exogenous enzymes (Table 1). The barley must be food grade, according to local regulations.

Climate conditioned vari-ations in raw material quality requires extra work when amplifying the barley pool for brewing.

Investigations have been carried out to process more challenging barley crops with less saccarification power – barley that would not reach Real Degree Of Attenuation (RDF) specification in regular mashing.

The use of an additional amyloglucosidases helps to meet the desired RDF through regular mashing and maintains a high maltose content in final wort.

processing WiTh desired Barley It is essential to have suitable barley available in the brewery, and to adapt the brewhouse tech-nology and process parameters.

Adjustment of milling and lauter control permits effective and efficient brewing with any barley level, as barley grist needs to be much coarser than malt grist.

Attempts to achieve malt grist composition with barley can lead to insufficient lautering. Accepting the coarser grist of barley secures sufficient lautering

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Further CO2 reductions can be achieved through using local barley, and avoiding the additional carbon footprint that results from the potential importation of malt. Local farmers benefit from supplying breweries, facilitating corporate social responsibility.

all in The TasTeSensory analyses of beer made

from barley, as displayed in Figure 1, shows the potential of brewing with barley and this new enzyme technology.

The determination of flavour and aroma components demon-strate very small differences when compared to traditional malt brewing.

Taste tests by professional taste panels and consumer surveys rate the beer made with exogenous and barley highly. Professional taste panels rated the barley beer as a regular lager-type beer with high results (See Figure 2).

The consumers, based in

Denmark and Germany, could not taste the difference between a beer made with unmalted barley and a beer made with malt, and they expressed a strong interest in and openness to trying a barley-based beer.

Using exogenous enzymes with barley enables the brewing industry to maximise their use of barley and enjoy new raw material flexibility, paving the way for an exciting future in creative, cost-effective, and sustainable brewing.

Barley contains all the basic ingredients and requirements to brew quality beers. The malting process primarily activates and synthesises endogenous enzymes within barley to degrade and modify the grains.


52

Flavour

Aroma

Bitterness

BodyFreshness

5.04.0 3.02.01.00.0

––– 100% Malt ––– 100% Barley

Figure 2: Results of Malt Barley and beer in an independent taste panel

100% Malt

Conc

entra

tion

[mg/

l]

40.0

100% Barley 85% Barley/15% Malt

80% Malt/20% Barley

Blend 50%Barley Beer/

50% Malt Beer

30.0

20.0

10.0

0.0

sum carboxylic acid

sum aliphatic alcohol

2-Phenylethanol

sum carboxylic acid ester

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Figure 1: Aroma active components in barley and malt as well as in beers with different rations

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THERE was once a time when a drink was simply about hydration; when the local grocery store provided all the choice needed. As developed markets in Asia, North America and Europe have become saturated, the need for innovation and diversification is evident.

The drinks industry has wasted no time in responding and now offers more variety and sophistication than ever. It is not only about a glass of juice with a meal, or a thirst-quenching energy boost after sport; it is about all-round enjoyment, variety and added functionality.

R e a d y t o d r i n k ( RT D ) beverages for adults, whether alcohol alternatives, fruit blends, smoothies, healthy waters, energy replenishment or niche shots, are springing onto supermarket shelves with renewed vitality. Asia Pacific remains the most active region, accounting for 29 percent of beverage product launches worldwide.

In 2010, Australia was the most active country in this

RTD Beverages:

Drinks companies are getting creative, and with the introduction of vitamin waters, smoothies to top up your fi ve-a-day and single shots of healthy goodness, there is endless choice for consumers. By marion Burton, marketing manager of ingredient technology group, ocean spray

BottleIn A

region, accounting for one fi fth of all launches, followed by India and China with 19 percent and 15 percent respectively. Asian manufacturers continue to experiment with new combi-nations, updating marketing messages and testing consumers’ sense of adventure. The result is a dynamic market, with heightened expectations on all sides.

As the Asian RTD beverage industry climbs to new heights, here is a look at how cranberry can help create products to satisfy the latest consumer demands.

hEalth kiCkThe hea l th and wel lness trend has been an important growth catalyst for beverages. Encouraged by governments, health professionals and the media, many consumers are starting to put aside the sugary cola in favour of mineral water and healthy juices.

However, despite abundant availability, a recent study of five Asian countries reported inadequate fruit and vegetable

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consumption that ranged from 63.5 percent in men and 57.5 percent in women in Vietnam, to the whole study sample in India and Bangladesh.

Low fruit and vegetable consumption is among the top 10 risk factors contributing to mortality worldwide. The World Health Organisation and Food and Agriculture Organization of the United Nations recommends a daily intake of a minimum of 400 grm (or five servings) of fruits and vegetables for the prevention of obesity and chronic diseases such as heart diseases, cancer and diabetes.

With pressure on official bodies to reduce the public cost of unhealthy lifestyles, educational campaigns are now encouraging consumers to up their intake. For example, with Thai pre-school and school children consuming an average of less than one serving of vegetables and fruit a day, children are being urged to watch cartoons, tell stories and play games that encourage fruit and vegetable tasting as this can increase children fs intake substantially.

In particular, international governmental healthy eating campaigns are keen to inform consumers that a glass of fruit juice is counted as one of their five-a-day servings of fruits and vegetables.

A s c o n s u m e r s a i m t o increase their fruit and vegetable consumption, a market dedicated to providing added health benefits is now available to meet this demand. Fruit juices have long been seen as a healthy choice – orange juice for vitamin C, cranberry juice for urinary tract health benefits and even tomato juice as an instant pick-me-up.

Fruit juice blends are becoming popular with manufacturers as an easy and lower-risk way to

by Innocent Drinks at the turn of the millennium, smoothies have become the success story for the healthy beverages market – the drink of choice for health-conscious professionals and families alike.

Private label ranges were quick to back the trend, and juice bars devoted entirely to fruit smoothies are seeing success. A central factor in their popularity is the all-natural appeal; no-added preservatives or sugar is a crucial key message.

Despite the global surge in demand, smoothies and fruit

The latest member of the health drinks market is the vegetable. Consumers looking to extend their fruit intake beyond orange and apple, for example, are looking to unusual fruit and vegetable combinations.

Carrot, cucumber and beetroot are becoming more and more common in ingredient statements with sweeter fruits like strawberry, or tart berries like cranberry to enhance the flavour.

Extra! Extra!One of the first products to gain popularity in Europe and the US was the smoothie. Popularised

diversify, with less new product development investment re-quired. Cranberry concentrate is at home in this market, as it not only contributes a unique, tart taste, but also serves to enhance the flavour of other fruits due to its high acid profile.

Fruit juice blends are becoming popular with manufacturers as an easy and lower-risk way to diversify.

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nectars remain a niche segment in Asia. This offers manufacturers a potential to employ marketing tools to educate the consumers about the health benefits of these products and tap into this unsaturated market with innovative natural fruit juices.

The next level of health beverages is functional drinks, which continue to represent the main growth area for healthier n o n - a l c o h o l i c b e v e r a g e s . According to Mintel, the challenge posed by certain health claims restrictions is turning the soft drinks industry to the inherent benefits of natural ingredients. These include polyphenols, fibre and some extracts derived from fruit and plant. Fruits such as the cranberry, recognised by con-sumers as healthy, are suitable, with ready-made messaging for healthy marketing.

rEfrEshing altErnativEsApart from health and wellbeing, refreshment is key to the Asian beverage consumer. Unusual juice blends, sparkling fruit juices and niche flavour cordials provide options beyond the typical soda or orange juice routine.

In Japan, the market for exotic carbonated blends is burgeoning as well as the isotonic sports and energy drinks segment. Hot temperatures steer consumers towards light, cooling and refreshing beverages, with Japanese tea, mineral waters and sports drinks emerging as the products of choice. Seeking to capitalise on these trends, Asian manufacturers are increasingly turning to other countries for product inspiration.

a sparkling futurEIn central Europe – Germany, Austria and Italy for example – apple Schorle is a popular refreshing drink. Made from

around 50 percent fruit juice (usually apple) and carbonated water, it provides a fruity yet not too sweet alternative to high sugar carbonated soft drinks.

Light Schorles are also gaining in popularity, typically with a fruit content of 12 to 50 percent. Available in a RTD format or purchased separately as juice and sparkling water for the consumer

to mix at home, many European homes regard apple Schorle as a staple.

W i t h a p p l e v a r i e t i e s dominating the market, the time is ripe for innovation. Wild fruits and ‘red Schorle’ are making headway into the market, providing consumers with a refreshing alternative.

Cranberr y concentra te is naturally low in sugar and its high acid profile results in excellent blendability, allowing m a n u f a c t u re r s t o c re a t e combinations of fruit varieties. Cranberry-apple and cranberry-raspberry are popular beverage varieties in Asia. Cranberry nectars and cranberry/apple beverage varieties have been successfully introduced in the home market in Germany over the past two years. Now the market appears to be maturing and is ready for the next step. Cranberry and cranberry/apple Schorles fit the bill for Asian beverage manufacturers looking to innovate.

ConsumEr ChoiCEThe overwhelming theme of the current market for soft drinks is variety. Drinks companies are getting creative, and with the introduction of vitamin waters, smoothies to top up your five-a-day and single shots of healthy goodness, there is endless choice for consumers.

As manufacturers continue to compete for retail space in developed markets, the need to diversify is intensifying. Cranberry flavour blends in the future is something to look forward to, as popular beverage segments continue to thrive on consumer demand for appealing, healthy options.

Drinks companies are getting creative, and with the introduction of vitamin waters, smoothies to top up your five-a-day and single shots of healthy goodness, there is endless choice for consumers.

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in an age where the speed of information has transformed the demands and decision making priorities of the consumer, it is of utmost importance that the manufacturer keeps up to date with the current trends. by tjut rostina

Green IdeasPackaging Trends:

C O N S U M E R S t o d a y a r e increasingly aware of the processes involved in packaging. They have developed a sense of environmental consciousness and are concerned with the raw materials and resources. Given these conditions, the technology deployed to handle packaging has evolved to benefi t both the environment and businesses involved.

The revenue of the global packaging industry is forecasted to increase from US$429 billion in 2009 to US$530 billion by 2014, according to a study by Pike Research. Due to this, greater importance is emphasised on the need for raw materials, energy effi ciency and impacts of disposal. Good news is, the research company also predicts that the sustainable packaging sector is growing at a faster rate than the overall packaging industry, and eco-friendly packaging will nearly double in revenues between 2009 and 2014, from US$88 billion to US$170 billion.

reuSable paCkagingCompanies are making their packaging go beyond the shelf-life of its product, allowing consumers to reuse its packaging for other purposes. This ensures that their branding will continue long after the contents of the packaging has been used up.

In a repor t by Landor Associates, an increasing number of brands are implementing this concept to market their brand. An example is Burt’s Bees, which is already an appealing line for the environmentally conscious, and now provides reusable carrying cases for its lip balm.

The implementat ion of re u s a b l e p a c k a g i n g a l s o contributes to cost savings in its production. “Companies that have made the switch to

Kraft Foods has more than 15 coffee and cocoa product lines carrying either the Fairtrade mark or the Rainforest Alliance Certifi ed seal, including the Kenco coffee brand in the UK.


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reusable packaging experience lower shipping and labor costs, better product protection, more productive flow of goods through distribution channels, plus better ergonomics and improved worker safety. These companies have also reduced their waste management costs and positively impacted the environment by generating less waste and reducing the need to build expensive disposal facilities or more landfill,” stated in Reusables 101, a study pubished by the Reusable Packaging Association.

At the recent PackExpo, companies that have benefitted from reusable packaging shared on the cost of making a change in packaging operations and asset management. By implementing reusable packaging, Ghirardelli Chocolate Company improved the quality of their product by reducing crushing, enabling them to reduce 660 tonnes of cor-rugated waste and saved 65,000 corrugated cases. At the event, beverage giant Coca Cola share its insights on cost considerations that contributed to their decision-making process when applying reusable packaging.

SuStainabilitySustainability continues to be the buzz word in ensuring a greener world, and is also a key factor in upholding a company’s image as a responsible and environmentally conscious manufacturer.

One of the aspects in ensuring sustainability is in minimising carbon footprint.

Raising the bar for its sustain-ability goals to be achieved by 2015 is Kraft Foods, as they set forth to further reduce of energy use, water consumption, waste and energy-related CO2 emissions by 15 percent. The company also plans to eliminate 50,000 tonnes of packaging material.

Other than making the necessary reductions, sustainable sourcing of agricultural commodities will be increased by 25 percent.

In June this year, the Coca Cola Company released its sixth company-wide Corporate Responsibility and Sustainability (CRS) Report, which keeps track of the company’s progress in fulfilling its sustainability commitment for 2020.

The report highlights the company’s achievements in

due to its negative environmental effects and by taking up land resources. In a bid to minimise and possibly eliminate this altogether in future, a solution lies in using compostable material to package products. According to a study by the American Chemistry Council, most people would consider a material as biodegradable if it takes less than one year for it to break down naturally.

Picking up the cue on promoting sustainability and

reducing its overall carbon footprint by 35,600 tonnes, while growing its business volume by four percent. Cold drinks equipment were also made more efficient with the installation of 2,800 doors on open-fronted coolers. The packaging amount was also reduced by 35,000 tonnes, a target set by the company in 2008. In addition, a total of 99.5 percent of waste was recovered at manufacturing facilities.

CompoStable paCkagingWaste materials that do not decompose or return to the natural environment are frowned upon

compostable packaging, the London 2012 Olympics commit-tee has partnered with the NNFCC (the UK’s National Centre for Biorenewable Energy, Fuels and Materials), and the British Printing Industries.

It is expected that more than 3,300 tonnes of food packaging waste will be generated during the games, and with compostable packaging, it will hopefully result in zero waste in area landfills. The compostable packaging used will be materials such as bioplastics sourced from starch and cellulose.

Disposable packaging made convenient is Coca-cola’s ‘Plant

The Coca-Cola Company and HJ Heinz Company is in a strategic partnership that enables Heinz to produce its ketchup bottles using PlantBottle packaging.


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Pepsico’s green bottle looks to nature for its packaging material.


Bottle’, which is made from 30 percent biodegradable plant-based materials. Although it resembles and functions like PET plastic, it has a lighter footprint.

Not to be left behind is Pepsi, which introduced its own biodegradable bottle that is totally plant based and 100 percent biodegradable. The bottle is made from bio-based raw materials, such as switch grass, pine bark and corn husks. The company is looking to

the largest market to use this packaging concept.

A sector in the packaging market that flexible packaging is penetrating with ease is the beverage industry, which traditionally would have been packaged in cans, glass or plastic bottles. The benefits of using flexible packaging lies in its ability to generate less emissions and consuming less energy.

According to the Flexible Packaging Association, a flexible

energy, and when compared to paperboard folding containers, weight is significantly decreased as it the shrink wrap provides at 81 percent reduction in the packaging weight.

the automated FutureIn an interview with Gerhard Steinmayr, executive manager of Statec Binder, he shares that the future of packaging is in automation. The challenge for automating packaging lines in Asia is the fact that some manufacturers still prefer to do manual bagging, however, inroads have been made with Asian manufacturers in adopting an automated packaging line.

He shared that while some manufacturers prefer manual operations, implementing an automated line can ensure better efficiency, as the equipment would be able to run for long hours. Comparatively, having one operator manage two fully automatic machines would be more efficient, considering that a manual line would need about two to five people.

I n a g re e m e n t w i t h a n automation future is Sauro Sanchini, commercial manager of Tecno Pack. Mr Sanchini’s vision is that “perhaps in a hundred years, there would not be a man working in the production factory, because everything will be made automatically.” He believes that the technology is now here, and only those who invest in high technology will have a future. Leading by example, the company is already working with ABB and Schneider for incorporating automation solutions in their systems, for both primary and secondary packaging.

broaden its renewable sources for creating the bottle to include orange peels, potato peels, oat hulls and other agricultural byproducts.

Flexible paCkagingCost reduction is a priority among packaging companies, and flexible packaging is one way to achieve it. According to the Packaging Machiner y Manufacturers Institute (PMMI), flexible pack-aging took up 41 percent of the total packaging market. Tom Egan, VP for industry services said in a report that 56 percent of food and beverage products utilised flexible packaging,

beverage pouch uses up only half the amount of energy compared to its closest alternative. It also generates 75 percent less emissions. These qualities add on to its environmentally friendly benefits as it reduces greenhouse gases and energy taken up during transportation of unfilled packaging from converter to filling operations.

Another type of flexible packaging is the multi-unit packaging concept. A shrink wrap holds the product in place while it is being transported, and as such, it prevents breakage. The shrink wrap is said to consume 35 percent less


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stores to reduce their carbon footprint.

The type of system suitable for a certain supermarket depends among others on the geographic location and the prevailing climatic conditions on site. Outside temperatures warmer than 26 deg C prevent liquefaction of carbon dioxide because the refrigerant temperature on the high-pressure side is above the critical temperature.

SuStainability With CO2

In 2010, SSP Kälteplaner AG developed a refrigerating system for the Migros supermarket in the Tivoli shopping centre in Spreitenbach, Switzerland. The refrigerating solution covers all the requirements made of

NaturallySustainability:

CoolFor a long time now, consumers not only look at quality and price when making purchases. In the results of a study conducted throughout Germany by IBH Retail Consultants published in December 2010, 60 percent of those interviewed indicated that their purchase decisions

thanks to intensive research and development

in recent years, natural refrigerants permit

energy-efficient operation today in many areas.

by Mark bulmer, head of global market

development & innovation, Georg Fischer Piping

System, board member of Eurammon

have also recently started to take account of the extent to which companies implement a sustainable approach to every-day business practice.

Supermarket chains are also increasingly opting for environmentally friendly shop concepts with lower emission


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heat pump uses the waste heat of the system to provide hot process water and heat for the supermarket and for an adjoining restaurant. The remaining resi-dual heat is discharged to the outside via a gas cooler/condenser on the roof.

ChanGEOvEr tO natural rEFriGErantS At the moment, many super-market refrigeration systems in South Africa still use refrigerants with a high global warming potential (GWP) and in some cases even a high ozone depletion potential (ODP).

The use of natural refrigerants in supermarkets is still relatively

unknown in South Africa and has therefore hardly been tested. In view of the constant increase in energy costs of more than 20 percent per annum in some cases, a number of South African supermarkets have decided to change over to natural refrigerants.

In 2009, for instance, the GEA Group provided various supermarkets in South Africa with compressors for NH3-CO2 cascade systems. Ammonia and

supermarket refrigeration while taking optimum consideration of the general local conditions with regard to capital expenditure and energy demand.

The system consists of two 150 kW combined units for chilling and a 53 kW booster combined unit for freezing. Altogether eight reciprocating compressors are used for chilling, with another four reciprocating compressors in the booster combined unit.

Direct evaporation of the environment-friendly natural refrigerant CO2 is responsible for refrigeration distribution in chilling and freezing. Both systems operate in the sub-critical range whenever possible. Under high outside temperatures or when waste heat is called for, the combined chilling units operate in the supercritical range with a working pressure of up to 92 bar.

Additional energy savings are achieved by heat recovery. A

Under high outside temperatures or when waste heat is called for, the combined chilling units operate in the supercritical range with a working pressure of up to 92 bar.


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freezes water balls in a storage tank. Outside peak times, all compressors work with the same suction capacity so that free capacities from the supermarket’s refrigerating circuit can be fed to the air-conditioning system.

Operators no longer have to revert to fluorinated greenhouse gases for supermarket refriger-ation. Applications with natural re fr igerants of fer a good alternative.

Thanks to intensive research and development in recent

a glycol solution are used in the chilling range to keep the dairy and delicatessen cabinets and the refrigerated warehouses at temperatures between zero and two deg C.

The deep-freeze circuit operates on the basis of direct CO2 evaporation for the frozen food and ice cream displays. In addition, the waste heat from the ammonia system is recovered to

save energy in heating process water for the supermarket.

Various Grasso compressors generate the refrigerating capacity of the ammonia circuits in the various supermarkets, reaching levels between 285 and 860 kW. Furthermore, one supermarket uses part of the compressors to feed a cold water storage tank for air-conditioning of the premises.

To this end, a glycol loop

years, natural refrigerants permit energy-efficient operation today in many areas. Depending on the service life, the partly higher investment in the systems can be recuperated by lower overheads, thanks to reduced energy costs and less expenditure on refrigerants.

KnOW yOur rEFriGErantShere’s a look at what makes up these natural refrigerants.

aMMOnia (nh3)

ammonia has been used as a refrigerant in industrial refrigeration plants for over 100 years. it is a colourless gas, liquefies under pressure, and has a pungent odour.

in coolant technology, ammonia is known as r 717 (r = refrigerant) and is synthetically produced for use in refrigeration. ammonia has no ozone depletion potential (ODP = 0) and no direct global warming potential (GWP = 0).

thanks to its high energy efficiency, its contribution to the indirect global warming potential is also low. ammonia is flammable. however, its ignition energy is 50 times higher than that of natural gas and ammonia will not burn without a supporting flame.

Due to the high affinity of ammonia for atmospheric humidity it is rated as ‘hardly flammable’. it is toxic, but has a characteristic, sharp smell that gives a warning below concentrations of 3 mg/m³ ammonia in air possible. this means that ammonia is evident at levels far below those that endanger health (>1,750 mg/m³). Furthermore, ammonia is lighter than air and therefore rises quickly.

CarbOn DiOxiDE (CO2)

Carbon dioxide is known in refrigeration technology as r 744 and has a long history extending back to the mid 19th century. it is a colourless gas that liquefies under pressure, with a slightly acidic odour and taste.

Carbon dioxide has no ozone depletion potential (ODP = 0) and negligible direct global warming potential (GWP = 1) when used as a refrigerant in closed cycles. it is non-flammable, chemically inert and heavier than air. Carbon dioxide has a narcotic and asphyxiating effect only in high concentrations.

Transcritical cold production multi-compressor refrigeration system



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THE regulation of deep-frying and baking temperatures is of primary importance to snack manufacturers. Even minimum changes of frying temperatures can result in food being fried or baked too long or not long enough. As a result, it directly af fects quality, taste, and consumer safety.

Incorrect temperatures usually involve waste products and loss of production time. For the food manufacturer, these effects can translate into high costs.

Lubricant suppliers helping snack manufacturers with an opportunity to protect their products, processes, and ultimately their brand. By Eduard M Stempfel, global product manager & application specialist division food, Fuchs Lubritech

This is even worse if a product which is no longer suitable for human consumption has already been sold.

The usual consequence is a product recall. Adverse effects on consumer confi dence, and even a brand damage can be expected due to the facts that time targets in production are not met, the product quality decreases and the product safety is reduced.

PROCESS RELATED CHALLENGES As many food manufacturers

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Heat Transfer Systems:

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probably know from personal experience, maintaining the correct temperature, even with the use of heat transfer systems, is a demanding task.

The circulating heat transfer fl uid, which should keep the heat source away from the actual processing area, is exposed to extreme temperatures. Therefore, thermal stability, oxidation stability and viscosity of the heat transfer fluid are relevant and most important criteria.

It can lead to a variety of

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problems during use, such as a lack of circulation, and thus a non-uniform heat transfer. This in turn results in uneven baking and frying temperatures.

Like most food processing or manufacturing companies, the snack manufacturers are also confronted with increasing requirements for food safety.

In this case for instance, companies have to not only manage application-related challenges, but they are also simultaneously forced to increase the performance and effi ciency of their plants.

For snack manufacturers, one of the greatest dangers of food contamination results from the use of a non-food grade heat transfer fluid in heat transfer systems. Many companies are playing this hazardous game, although the risk could be significantly reduced just by switching to a food grade heat transfer fl uid.

FOOD-GRADE HEAT TRANSFER FLUIDS Heat transfer systems operate in close proximity to foodstuff. This increases the risk of incidental contact by the heat transfer

and have oxidation and flash point properties. Some of them, especially the white mineral oil-based fluids, can be used for a wide operating temperature range of up to 340 deg C.

Surprisingly, synthetic food grade products cannot cope with them in this application, but can be used in heat transfer systems at somewhat lower temperatures (up to 300 deg C/320 deg C).

To support snack manufac-turers achieve a high level of food safety, both types of fl uids are made of selected food-grade additives and base oils. This composition gives a colourless, odourless and tasteless effect. As such, neither quality nor food safety should become affected.

RISK MANAGEMENT Careful system maintenance and HSE (Health, Safety, and Environment) programs are contributing to reduce the risks of food contamination. However, these measures cannot always protect against incidental contact of the heat transfer fluid with the food.

Extreme operating temper-atures and production around the clock seven days a week mean a heavy burden for heat transfer systems. Micro-cracks in heat exchanger lines may be overseen for a certain period of time resulting in immediate contamination of the frying oil and the foodstuff respectively.

It may also lead to heat accumulation and system fatigue, oxidation of the fl uid, seal attack, corrosion of closures, or in blocking of the whole system with oxidation by-products.

This means that the risk of incidental contact of the liquid through leaks increases and may remain unnoticed until the

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fl uid used. As such, food safety and ultimately the health of consumers are put on risk.

Traditionally, many companies use conventional, non food grade heat transfer fl uids in their systems. These liquids often contain no antioxidant additives and this may partially affect their performance.

However, plant operators no longer have to reach such a compromise, as today’s high-quality food grade heat transfer fluids can qualitatively exhibit such fluids. Synthetic and white mineral oil-based food grade products are of excellent performance and quality. Using such food grade heat transfer fl uids can reduce the risk of an unacceptable contamination of food by incidental contact.

Close cooperation with ori-ginal equipment manufacturers’ (OEM) high tech laboratory equipment has put lubricant manufacturers and R&D experts in a position to develop food grade heat transfer fl uids for use in closed and pressurised heat transfer systems.

The food grade fluids are specially adapted to the extreme temperatures in the facilities

FOOD SAFETYS U P P L E M E N T S U P P L E M E N T

65

performance of the production is severely disturbed, or a complaint from the fi nal consumer becomes present.

Food grade heat transfer fluids should bear at least the following profi le:

have also been developed in a way where the oxygen occurring in heat transfer systems does not become a problem for the fluid itself, at least not in the fi rst instance.

The genuine ox idat ion stability and the flash point properties of the fluids reduce the decomposition of the oils, which reduces a major cause of uneven heat transfer and the related impact on food safety, quality and production time.

SYSTEM SUPPORTLubricant suppliers support the snack manufacturers not only by improving the efficiency, performance and quality of heat transfer fluids, and with this a high level of food safety, but usually offer comprehensive service packages as well.

at what points they have to take care. Plus, it shows how possible contamination can be reduced with correct measures by using a food grade heat transfer fl uid or food grade lubricants in general.

By offering services like oil change service, cleaning machines and special oil condition monitoring, lubricant suppliers help the snack manufacturers to switch over to food-grade lubricants in a proper way.

To achieve and realise all the benefits of a food-grade heat transfer fl uid and the respective food safety, it is not recommended that the plant operators just refi ll their systems with new fl uid. The equipment must be properly cleaned so that the used fluid can be removed completely from the system. A so called fl ushing procedure should be applied.

To ensure that the performance of the new fl uid is fully utilised and under control, oil samples should be taken and analysed regularly.

SAFER PRODUCTIONThanks to the use of high-quality food-grade heat transfer fluid accompanied by a properly installed oil condition monitoring system, plant operators no longer need to make any compromises on performance of facilities for the benefi t of food safety.

In many cases, the perfor-mance of novel food-grade heat transfer fluids ensure that plant efficiency can be increased and a uniform heat transfer is achieved, while simultaneously maintenance costs can be reduced and the level of food safety is increased.


• Registered by NSF or InS as category H1 (lubricant with incidental contact) or HT1 (heat transfer fl uid with incidental contact), or even 3H (direct food contact)

• Composition made by chemicals from US FDA 21 CFR 178.3570, 172.878, 178.3620, 182

• Kosher, Halal and ISO 21469 certifi ed

If synthetic, the used synthetic base should be compatible with elastomers, gaskets, seals and paints used in heat transfer systems.

PERFORMANCE OF LUBRICANTSIn recent years, the level of food safety in production greatly increased, which was affecting system availability, performance and efficiency. At the same time, everybody had to reduce maintenance costs as well. Food grade heat transfer fl uids offer a high resistance to thermal degradation.

Possible deposits in the heat transfer system, which may lead to heat accumulation, and as such, to a too-long deep-frying or baking of foodstuff, are reduced considerably. Heat build-up/accumulation and hot-spots continue to represent the main cause for corrosion and rust, and can cause long and unpredictable machine breakdowns.

Modern heat transfer fluids

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For example, they often support customers with the creation of complete reports on the contamination potential (Lubricant Contamination Control Point = LCCP), which is based on the HACCP pr inciples (Hazard Analysis and Critical Control Point).

This approach is intended to ensure that operators of heat transfer equipment in the food industry understand why and

The returns from ensuring food safety can be many-fold compared to the cost of implementing and ensuring food safety. By Jeremy Tan, food & beverage industry lead, Lawson

SafetyHome

Begins At

ACCORDING to a study by Internat ional Food Pol icy Research Institute titled 2020 Global Food Outlook, the world’s population is expected to grow from six billion people in 2000 to 7.5 billion people in 2020.

Avai labi l i ty of land for farming is on the decline, and water for agriculture and other uses is increasingly scarce. All these factors are challenging the capacity of the world’s food production. In that study, it was also mentioned that China, Japan and India hold the future of global food security in their hands.

However, after mounting natural disasters and food scares in those countries, ASEAN was appointed as the next food factory for global market. Moreover, with the rising food prices, there is more and more shifting towards ASEAN as the next food supplier for world food production.


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This being said, after a few food scandals and natural crises within Asia, global leaders are questioning about food safety measures within ASEAN. The 2005 Indonesia food scare was a shock to many when the government found that 60 percent of noodle shops in the capital had been serving noodles laced with formaldehyde. Noodles in the 2007 Vietnam food scare also had the same contaminant, and so did Thailand.

For tunate ly, not ever y crisis ends as a disaster. What importers and exporters must do is to be well prepared to ensure food safety management. This will usually mean additional incurred cost.

However, this can be turned into an opportunity so as to improve on business processes, which in turn, may lead to higher savings and more market share.

The returns from ensuring food safety can be many-fold compared to the cost of implementing and ensuring food safety. Similarly, ASEAN’s leaders need to do more on tightening cooperation on food safety as well as learning more about international standards from the EU.

FOOD CRISESEU-zone has one of the world’s highest standard of food safety regulation. Food safety is one key factor that can impact both domestic and export demand simultaneously. Therefore, improving locally enforceable regulation for food safety is essential to growth.

Food production techniques are related to food safety and disease control. Slash and burn for livestock farming in many countries may be increasing the risk to more previously unknown

diseases. Studies are underway to analyse the upward growing trends in disease mutation and introduction of previously unknown types.

In the last ten years alone, the danger is a reminder that there are many unknown variants of virus in the jungle that can jump from species to species.

Exposure to unknown wild diseases alone is not the only food safety concern. Another example of business practice that had a large economic impact to food producers is the mad cow disease outbreak in the late 80s to mid 90s.

It was, and still is to some extend, believed that these rendered by-products contain

nutritional value that can be reused in feed production to boost the nutritional value of the feed at a lower cost. It can be argued by many that the health safety impact of such practice was unknown at the time. Due to the infancy of food safety traceability capabilities, it was diffi cult to analyse the cause.

Not so long ago, after it was found out that radiation was oozing out from the troubled nuclear plant in Fukushima spread beyond Japan’s borders, world health offi cials warned of the potential dangers posed by the tainted food.

Offi cials in China, South Korea and the Philippines started to impose the screening of

Improving locally enforceable regulation for food safety is essential to growth.


67

imports from Japan for radiation contamination. At that time, China itself imported US$593 million worth of agricultural products from Japan in 2010.

SUPPLY CHAIN MANAGEMENTFood safety is not all about how food is handled. It is more than the ability to track, trace, identify root cause and contaminated lots, isolate, and recall. A well-managed supply chain implies minimising food scares and easy identification of the source of food stain.

for the better. It may incur additional cost with regards to investing in such a solution, to cost of changing the business process.

However, organisation can turn this cost into an opportunity so as to improve on their business processes, which in turn, may lead to higher savings and more market share. The returns from ensuring food safety can be many-fold compared to the cost of implementing and ensuring food safety.

This is an opportunity for companies in ASEAN to take advantage of the changing market demands. While many mature markets have entrenched practices that are expensive to change, ASEAN companies have the advantage of being able to leapfrog these markets in terms of practice.

Such technological investment can improve the company’s reputation by reassuring the public that their safety is para-mount. An improved reputation will increase the confidence level and open up more market opportunities.

FOOD SAFETY CERTIFICATIONFood safety techniques and certification can improve food production efficiency. All food safety certification must show how food safety and practices are embedded into the production process fl ow.

These certifications are re-viewed annually by a certifi cation body. It is easy for food companies to stay status quo once they have passed their certifi cation the fi rst time around. However, it would be better if food companies take advantage of these annual reviews to drive process improvements.

Management can embrace

Nowadays, it is common for most companies to implement ERP systems to support their operations with different level of tracking capabilities. The issue is not whether the company has some form of traceability, but rather, if the traceability cap-ability can respond fast enough to isolate and recall the problem and if it is able to provide suffi cient data to analyse and find the cause of the problem.

These capabilities would often require companies to change their business practice

The returns from ensuring food safety can be many-fold compared to the cost of implementing and ensuring food safety.

LESSONS LEARNTASEAN food producers can learn from the past regional mistakes and take advantage of the shift in supply source demand. Many ASEAN countries have long coas-tal lines, established ports, and food production sites nearby.

Another factor is environ-mental pollution that constrains production, impacts the quality and safety of food produced, and effectiveness of food production. ASEAN food producers and government bodies can encourage

continuous business process improvements in the name of increasing food safety within their organizations. Even small improvements can generate large returns if done properly without sacrifi cing food safety.

After all, if business processes are improved, but standards of food safety are weakened, the repercussion is exponentially more than the fi nancial benefi ts gained. The detriment to the company’s reputation is costly to recover.

In the best case scenario, the impact is isolated to your company alone. In the worst case scenario, the entire industry segment in the country suffers.

FOOD TRANSPARENCYFood safety is a shared responsi-bil ity among food control agencies, all parties involved inthe food chain including primaryproduction, handling, storage, processing, packaging, transport-ation, distribution and sale of food products, and consumers.

Consumers need to be made aware of how best to protect them against food safety hazards both in the choice and preparation of food. Therefore, transparency is a critical part contributing towards food safety.

Food transparency can happen throughout the whole food chain: from the source of origin of the ingredients to proper food labelling on its packaging. Food control systems should also be developed and implemented in a transparent manner.

As such, the confidence of consumers in the safety and quality of the food supply depends on their perception of the integrity and effectiveness of food control operations and activities.

animal cruelty practices, it can be argued that it is good that such uncovered practices can spur food safety.

Many of these abattoirs do train and educate their staff on proper animal treatment, but such act of animal cruelty demonstrates a lack of discipline within the organisation. The lack of discipline increases the risk of food contamination.

Fortunately, this disaster does not have to end badly. Indonesian abatto irs and

food production industry growth in their respective countries via improved regulations and food production techniques. Improving food safety can be the impetus to driving these changes.

Food safety practice requires discipline. It is not enough for ASEAN food companies to design business practices that can support high standards of food safety if these practices are not followed.

While the recent cattle export banned to Indonesia is due to

governing bodies have actively improved their educational process and discipline. The Indonesian governing body can take advantage of this situation to improve on its regulation and require that all food companies improve their food safety at the same time. Thereby, improving the reputation of Indonesian food companies as a whole and creating a marketing opportunity.



69

IN May 2011, the deadliest Escherichia Coli (E Coli) outbreak in recorded history claimed its fi rst victim, an 83-year-old woman in Germany.

Just two months later, nearly 1,000 people have been diagnosed with haemolytic uraemic syndrome (HUS), a life-threatening gastrointestinal infection caused by the virus. In addition, there were people confi rmed as infected with E Coli in other European countries, the US and Canada.

Irrespective of where the origin lies, the outbreak and subsequent confusion has once again raised serious questions about the scale and fragility of the global supply chain, as well as the safety of organic farming practices. So what can food producers in Asia learn from the outbreak?

The food industry in Asia can learn from the recent E Coli outbreak in Europe. By Ishan Palit, CEO, product service division, TÜV SÜD

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Lessons FromOpinion:

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PREVENTION IS BETTER THAN CUREReacting after the onset of a food scare is less effective than preventing it in the fi rst place. Prevention is best achieved when food safety and quality are considered strategic objectives – ones that improve financial performance.

This approach, for example, h e l p s e m p l o y e e s o f a l l organisational levels understand why their actions are important and, in doing so, creates a culture of best practice.

STRINGENT STANDARDS FOR ORGANIC & NON-ORGANICOrganic food producers require the same stringent standards f o r g ro w i n g , h a r v e s t i n g , distributing and storing food as non-organic producers. Both, for example, require certification

to food safety standards, such as GLOBALGAP, HACCP, SQF and GMP, and conduct audits to actively document and verify management practices, seedling sources and other inputs.

This approach improves traceability and adds value to products by assuring consumers that they have been properly grown and harvested.

FARM-TO-FORK APPROACHA rigorous and effective ‘farm-to-fork’ approach to food safety is imperative. To achieve this, producers should follow the steps outlined below:

Farm A holistic approach to food safety begins at

the farm level with seed testing, tests pertaining to animal feed, as well as soil condition. This should then be supplemented with auditing/certification and training and the implementation of good cultural practices and training of staff.

Genetically Modifi ed Organism (GMO) testing has become a necessity in light of legislation imposed in the European Union, Japan, Korea, Australia, New Zealand, and in an increasing number of other countries. They have established labelling laws for approved bioengineered crops and prohibited the import of unapproved varieties.

Manufacturing In the second stage, tests, audits/certifi cation

and training must be carried out at the emanufacturing for processing level. During this stage, tests involve nutritional labelling, studies pertaining to the shelf life of the foodstuff and water analysis. The best

solution is to build food safety and quality into the production and manufacturing processes. The Hazard Analysis and Critical Control Points (HACCP) concept is a good basic instrument for the food processor to identify, evaluate and control risks to food safety step-by-step.

The approach has worked well for a number of years. For example, the United States Department of Agriculture fs (USDA) Food Safety and Inspection Service reported that between 2003 and 2006 its implementation led to a steady decline in the incidence of E Coli levels in raw ground beef.

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A comprehensive suite analytical testing and inspection services can ensure that the food is safe for consumption.

ISO 22000In order to describe the particular requirements of food safety more precisely and create an umbrella standard for all participants in the food production chain, eISO 22000: Management Systems for Food Safety – Requirements for Organizations in the Food Production Chain f was developed in 2005. It is a general derivative of ISO 9000.

This standard integrates elements like interactive com-munication, system management prerequisite programs and HACCP principles into food safety.

Like all comprehensive food industry certifi cation standards, it is based on a comprehensive HACCP concept in accordance with the Codex Alimentarius.

The standard requires all hazards that may occur in the food chain, including hazards that may be associated with the type of process and facilities used, to be identifi ed and assessed.

As a result, major US food processors and food service companies now require their suppliers to implement HACCP and Good Manufacturing Practices (GMP) and/or good agricultural practices (GAP).

Distribution & Retail F i n a l l y, t e s t i n g , auditing/certification

and training should also be undertaken at the distribution and retail stage. Checks, for example, should be conducted on the packaging, containers and storage facility, supplemented with hygiene and vendor assessment audits.

ALTOGETHER NOWThe E Col i outbreak in Europe underpins the urgent requirement for improved safety and accountability in the food industry. It is important for food producers in Asia to understand and respond to the lessons it provides.

HACCPHazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Originally developed as a voluntary system, it has now become mandatory for each food company to implement HACCP pursuant to an EU directive on food hygiene.

It is used in the food industry to identify potential food safety hazards, so that key actions, known as critical control points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realised.

It is based on seven principles and is used in all stages of food production and preparation processes including packaging, distribution, etc. The extent of the HACCP concept depends

Prevention is best achieved when food safety and quality are considered strategic objectives – ones that improve fi nancial performance.


C

Highlighted here are some standards and certifi cation that can be applied to tighten food safety measures.

Popular Food Safety Management Systems

72


on the type, activity and size of the company.

BRCIn 1998, the British Retail Consortium (BRC) developed and in t roduced the BRC Technical Standard and Protocol for companies supplying retailer branded food products.

It addresses all companies in the food product chain – regardless of their size and complexity – who want to import food products internationally. The contents of the BRC food safety standard closely resemble the contents of the IFS. It is currently used by suppliers in Europe, Africa, the Middle East, Asia, the Far East, North and South America and Australasia.

IFSThe International Food Standard (IFS) for the food industry serves as an admission ticket to the retail trade in Germany and France and partially to some other neighboring countries.

The IFS builds on ISO 9001, and implements additional legislative requirements, the principles of good practice, the HACCP risk analysis and refers as well to EU-legislation concerning the hand-ling of allergens and genetically modifi ed organisms (GMOs).

The goals of the IFS are the creation of a single assessment basis for all producers of retail brands, universal formulation and conduct of the audits, mutual recognition of the audits and a high degree of transparency throughout the supply chain. The service is available for trade, food producers and auditing organisations.

SQFThe SQF (Safe Quality Food) Program is designed to meet the needs of buyers and suppliers worldwide. The program provides independent certification that a supplier fs food safety and quality management 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 stan-dards. SQF offers two different standards, or ‘codes’ – SQF 1000 for primary producers (farms) and SQF 2000 for manufacturers (processing plants).

T h e c o d e s r e c o g n i s e that risk management can be applied to all products, but not all processes lend themselves to a complete HACCP system.

Therefore, SQF 1000 is based on the principles of HACCP, whereas the SQF 2000 Code is a complete HACCP system.

Also, within each code there are three levels – fundamental food safety, HACCP-based food safety plans, and comprehensive food safety and quality management systems. This allows every supplier, from the smallest farmer to the largest manufacturer, to be eligible for SQF certifi cation.

GLOBALGAPThe standard has established itself as a key reference for Good Agricultural Practices (GAP) in the global marketplace, by trans-lating consumer requirements into agricultural production.

It is a pre-farm-gate standard, which means that the certifi cate covers the process of the certifi ed product from farm inputs like feed or seedlings and all the farming activities until the product leaves the farm.

This standard is primarily designed to reassure consumers about how food is produced on the farm by minimising environ-mental impacts of farming operations, reducing the use of chemical inputs and ensuring a responsible approach to worker health and safety as well as animal welfare.


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7474

EXHIBITION REVIEWEXHIBITION & EVENTS

VitaFoods AsiaReview

seen that there are local shows in certain countries, like Japan, China, Korea and Indonesia, but they are very contained and caters to the local markets.”

Hosting a total of 125 exhibitors from all over the globe, the event is a platform for these companies to showcase their specialities

VITAFOODS Asia held its inaugural exhibition in Asia from September 7-9, in Hong Kong. Specially focused on nutraceutical and functional ingredients, the event aims to bring global companies together, and present them on a platform that reaches out to the Asian market.

Held at the Asia-World Expo, the event welcomed more than 2,150 visitors from 40 different countries. The attendees came from all over Asia, including Malaysia, China, Japan, Thailand, Vietnam and Cambodia.

In an exclusive interview with Chris Lee, event director of the organising company Informa Exhibitions, he said: “We’ve come into this space because Asia has a demand for a focused nutraceutical and functional food exhibition. We’ve

VitaFoods Asia

AsiaWorld-Expo

Hong KongSeptember 7 to 9, 2011

Launched for the fi rst time in Asia, APFI catches up on the action and fi nds out more on the trends and upcoming features of the event. By Tjut Rostina

that are relevant to the Asian crowd. Three years in the making, the show was developed based on the successful concept of its Europe exhibition. The organisers had considered a number of major Asian cities to launch the event, and decided on Hong


7575

EXHIBITION & EVENTS

Mfg. & Exporter of Baking Machines for

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Kong based on its accessibility for visitors from other parts of Asia.

FOR YOUTH & VITALITYThe Asia Pacifi c market value for functional foods is expected to achieve US$48 million by 2012, and is the second biggest market for this sector globally.

In the fast paced world of today, the need for energy boosting solutions and a convenient way of ingesting nutrition is a global. Consumers are seeking nutrition that enhances health and a youthful appearance.

The 2012 edition will also open up additional segments that feature fi nished dietary products, and are introduced to synergise with the ingredient exhibitors.

The next Vitafoods Asia will take place from September 5-7, 2012.

AsiaWorld-ExpoHong Kong, SAR ChinaSeptember 7 to 9, 2011

_______________________________________________ Enquiry No: 0790

“The energy side of things is what’s in for Asia, in terms of vitamin drinks which are coming up so strong now. Plus, you can also get an energy kick from a gum that has such health benefi ts added into it,” said Mr Lee.

He further adds that the market for products such as beauty foods, probiotics and anti-oxidants are expanding, and that it is all directed to looking and feeling better and younger.

EYE ON THE FUTUREThe positive outcome of the show’s launch has driven the organisers to plan for an even bigger show next year, with additional features and a larger space. Next year, the show space will be increased to 6,000 sq m, a fi fty percent increase from its present 4,000 sq m.

The Seminar Theatre proved to be a popular feature of the event where exhibitors presented the latest research fi ndings and innovation, and conducted active discussions with attendees. With the promising turnout, the upcoming installation is expected to include more workshops and seminars with educational, scientifi c and innovation tracks. “We’re looking at working with nutrition societies around Asia, and are also currently developing tracks for advising companies on how to get into the various Asian markets like China, Indonesia and so on,” shared Mr Lee.


7676

EXHIBITION REVIEWEXHIBITION & EVENTS

Asia Fruit Logistica

Review

South Korea, Taiwan and the US.

ASIAFRUIT CONGRESSThe growth of the Asian fresh pro-duce market was also highlighted by this year’s Asiafruit Congress, which attracted 576 delegates from 36 different countries. The three-day conference runs alongside the trade show.

The congress kicked off with a retail panel involving senior executives from Tesco, Wellcome/Dairy Farm Hong Kong, Metro Cash & Carry and Central Food Retail. The following five conference sessions covered a range of themes, many of which explored opportunities for new and emerging products or concepts in Asian markets. A supplier spotlight on Peru also provided an engaging insight to the possibilities for this rising South American export force in the Asian markets.

Another notable trend was the increase in the number of industry meetings and functions taking place around the core trade fair and conference event. The International Federation for Produce Standards (IFPS), chaired by United Fresh CEO Tom Stenzel, hosted its fi rst-ever Asian regional forum while FAO organisation the Agricultural and Food Marketing Association for Asia and the Pacifi c (AFMA) also held its board meeting on the fringes of the event.

The next Asia Fruit Logistica and Asiafruit Congress will take place from September 5 - 7, 2012 in Hong Kong.

Hong Kong Convention & Exhibition CentreHong Kong, SAR ChinaJuly 7 to 9, 2011

______________________ Enquiry No: 0791

Asia Fruit Logistica

Hong Kong Convention

And Exhibition Centre

Hong Kong, SAR China

July 7 to 9, 2011

OVER 5,300 visitors from 63 different countries attended the latest edition of Asia Fruit Logistica, the fresh fruit and vegetable trade show. The event took place from September 7 - 9 at the Hong Kong Convention and Exhibitor Centre (HKCEC), Hong Kong. Those fi gures marked 28 percent growth on last year’s visitor numbers.

The majority of visitors were trade buyers representing importers and retailers from across Asia’s consumer markets as well as from Europe, the Middle East and the US.

Some 332 companies from 33 different countries showcased their products and services at this year’s event, marking increases of nine percent and 10 percent respectively on last year’s fi gures.

INTERNATIONAL PARTICIPATIONCompanies and organisations

from 12 countries across Asia again accounted for the largest percentage of exhibitors this year (36 percent), with China remaining the largest single exhibitor country in terms of exhibitor numbers (77 exhibitors).

The European presence was also strong, with 10 different countries from the region together making up 27 percent of exhibitors. Italy, in particular, recorded a strong growth in the number of companies taking part. The 28 exhibitors from Italy were enough to see the country overtake the US (with 26 exhibitors) to become the second-largest national presence at the show.

This year also saw the first national pavilion from Egypt – one of many country pavilions at the show that also included Argentina, Australia, Chile, China, France, Italy, the Netherlands, New Zealand, Peru, South Africa,


7777

EXHIBITION & EVENTS

Preview ProPak Indonesia And Plastics & Rubber IndonesiaPROPAK Indonesia and Plastics and Rubber Indonesia 2011, will take place from November 16 to 19 this year, at the Jakarta International Expo, Indonesia.

The Plast ics & Rubber Processing exhibition will feature exhibitors from sectors such as food & beverage, materials handling, packaging, as well as plastics & processing. The ProPak event will showcase technology for beverages, the can and bottle industries, chocolate and confectionery industries, fi sh & meat processing, and plastic packaging industries.

Visitors can also participate in the various conferences and seminars that will run concur-rently with the event. GIATPI, Indonesia Woven Polyolefin Manufacturers Association, will be organising seminars including the international conference on green packaging. Exhibitors will also make their presentations at the technical seminars.

Last year, the exhibition

was held in conjunction with Manufacturing Indonesia and Machine Tool Indonesia, where together they covered an area of 32,727 sq m. A total of 2,102 companies from 39 countries exhibited at the combined events including national and regional groups from Austria, China, Germany, Japan, Korea, Malaysia, Singapore, Taiwan, Thailand and the UK.

Due to the demand, a tem-porary structure had to be built at the exhibitions grounds as the existing nine halls at the exhibition venue were too small. As such, in order to allow both events to expand further and as the exhibitions have outgrown the venue, the events were organised to take place at separate times. This allows ease of accommodation for the exhibitors.

Jakarta International ExpoJakarta, IndonesiaNovember 16 - 19, 2011______________________ Enquiry No: 0792

Jakarta Int’l Expo

Jakarta, Indonesia

Nov 16 to 19, 2011

adv plastics2011-275mm(h) x 205mm(w)-AsiaPacificFoodIndustry.pdf 1 7/6/2011 8:52:31 AM

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16 – 19: PROPAK INDONESIA 2011Jakarta International Expo-KemayoranJakarta, IndonesiaPamerindo IndonesiaE-mail: [email protected]: www.pamerindo.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 - 18: ANNAPOORNA – WORLD OF FOOD INDIA

Bombay Exhibition CentreMumbai, IndiaKoelnmesseE-mail: [email protected]: www.worldoffoodindia.com


21 – 23: SIAL MIDDLE EASTAbu Dhabi National Exhibition Centre (ADNEC)Abu Dhabi, UAETurret MediaE-mail: [email protected]: www.sialme.com


27 – 29: VIETBREWSaigon Exhibition & Conference CenterHo Chi Minh City, VietnamAMB Exhibitions Vietnam Beer-Alcohol-Beverage AssociationE-mail: [email protected]: www.vietbrew.merebo.com


29 – DEC 1: FOOD INGREDIENTS EUROPE & NATURAL INGREDIENTS 2011

Paris Nord VillepinteParis, FranceUBME-mail: [email protected] Web: www.ingredientsnetwork.com


December8 – 10: SHANGHAI INTERNATIONAL FROZEN & REFRIGERATED FOOD EXPOSITION

Shanghai Everbright Convention & Exhibition CenterShanghai, ChinaShanghai Gehua Exhibition Service E-mail: [email protected]: www.ffb2b.com


February29 – 2: PROPAK VIETNAM

Saigon Exhibition & Convention CenterHo Chi Minh City, VietnamBangkok Exhibition Services

October8 – 12: ANUGA

KoelnmesseCologne, GermanyKoelnmesse GmbhE-mail: [email protected]: www.anuga.com


12 – 13: HEALTHY AGEING 2011Hotel Casa 400Amsterdam, The NetherlandsBridge2FoodE-mail: [email protected]: www.bridge2food.com


18 – 21: JAPAN PACK 2011Tokyo Big Sight Exhibition CenterTokyo, JapanJapan Packaging Machinery Manufacturers AssociationWeb: www.japanpack.jp


20 – 24: CHINA XIAMEN TEA FAIRXiamen International Conference & Exhibition CenterXiamen, ChinaXiamen Jinhongxin ExhibitionE-mail: [email protected]: www.teafair.com.cn


25 – 27: SWEET & SNACKTEC MIDDLE EAST

Dubai International Convention & Exhibition CentreDubai, UAEKoelnmesseWeb: www.sweetsnacktecmiddleeast.com


November10 – 13: KAOHSIUNG FOOD SHOW

The Modern Multi-Functional Gymnasium (Kaohsiung Arena)Kaohsiung City, TaiwanTaiwan External Trade Development CouncilE-mail: [email protected]: http://www.foodkh.com.tw


16 – 18: FOOD HOTEL CHINAShanghai New International Expo CentreShanghai, ChinaChina International ExhibitionsE-mail: [email protected]: www.fhcchina.com


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


27 – 30: ANUGA FOODTECKoelnmesseCologne, GermanyKoelnmesse GmbhE-mail: [email protected]: www.anugafoodtec.com


28 – 30: FOOD INGREDIENTS CHINAShanghai World Expo Exhibition & Convention CenterShanghai, ChinaChina Food Additives & Ingredients Association (CFAA)CCPIT Sub-Council of Light IndustryE-mail: [email protected]: www.chinafoodadditives.com


CALENDAR OF EVENTS 2011

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

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

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

NOTE

Organized by:

CCPIT Sub-Council of Light Industry22B, Fuwai Dajie, Beijing 100833, ChinaTel: ++86-10-6839 6330, 6839 6468Fax: ++86-10-6839 6422E-mail: [email protected]

For more information, please visit

www.ChinaFoodAdditives.com/d_e.htm

Date: March 28-30, 2012Venue: Shanghai World Expo Exhibition & Convention Center No. 850 Bocheng Rd., Shanghai

China Food Additives & Ingredients AssociationChina Food Additives JournalRm. 1402, Tower 3, Vantone, No. 6A, Chaoyangmenwai St., Beijing 100020, ChinaTel: +86-10-5979 5833 Fax:+ 86-10-5907 1335, 5907 1336E-mail: [email protected]

FIC — The Great Trade Show on Food Additives and Ingredients in Asia

FIC 2012New Venue New HeightThe Most Professional & Outstanding Show!

Review of FIC 2011:Total Space: 58000 m2

Number of Exhibitors: 1102 companies from 27 countries and regions

Number of Professional Visitors: 82920 from all over the World

Evaluation: 97% of visitors are satisfied with FIC 2011

Food Ingredients China 2012Food Ingredients China 2012

Book FIC 2012 Stand Now!复件 FIC2012英210x278.indd 1 2011-8-18 16:48:28

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ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!

Name: (Surname) ___________________________________________________

(Given Name) _______________________________________________________

Company: __________________________________________________________

Job Title: ___________________________________________________________

Business Address: _______________________________________________________________ Country: _________________

Email: _____________________________ Telephone: ___________________________ Fax: ___________________________

THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS

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

MY JOB FUNCTION IS

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

❑ 28 Packaging Engineering❑ 29 Process Engineering❑ 6 Consultancy/R&D❑ 14 Marketintg/Sales

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

MAIN INDUSTRY SECTOR

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

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

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

MAIN COMPANY'S ACTIVITY

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

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

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

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October ’11

Enquiry Number 2921

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APFI October 2011

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