APFI September 2010

305654_BASF_AZ_UniForm_205x40_RZ2.indd 1 28.07.2010 11:36:47 Uhr305654_BASF_AZ_UniForm_205x40_RZ2.indd 1 28.07.2010 11:36:47 Uhr305654_BASF_AZ_UniForm_205x40_RZ2.indd 1 28.07.2010 11:36:47 Uhr

Product Tracking FROM PASTURE TO PLATEBottlingSLASHING CO2 PERMEATION

SafetyIn Capping & Closures

Gum Arabic’sNutritionalApplications

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CONTENTS ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

4

HEALTH & NUTRITION40 Desire For Satiety Whey protein ingredients can make food

products more satisfying and appealing to consumers. By Vikki Nicholson, US Dairy Export Council.

44 Part 2: Lifestyle Foods – From Soy To Rice

Stabilised rice bran creates marketing opportunities especially for modern lifestyle consumers who are conscious of nutritional performance. By Henk Hoogenkamp

46 Gum Arabic In Nutritional Applications

Despite being a food ingredient that has been used for centuries in various food applications, defi nable nutritional benefi ts can be created by incorporating gum arabic into various food mediums. By Sarah Sy, Kerry Asia Pacifi c

50 Market Report: Markets Strengthen As Indians Explore Healthy Options

Food and beverage manufacturers gear up as more and more consumers switch to healthy living. By Rahul Asok, Datamonitor

www.apfoodonline.com volume 22 no. 6

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

32PACKAGING & PROCESSING 28 Slashing CO2 Permeation Test Times

Knowing the rate of CO2 loss is of interest to both bottle manufacturers and bottlers. By Joel Fischer, Mocon

32 Safety In Capping & Closures

Helping F&B Manufacturers battle bottling, canning, capping & closures issues with a clear vision. By Didier Lacroix, Cognex

INGREDIENTS & ADDITIVES36 A Boost For Flour

In order to improve the baking properties of wheat with low gluten content, vital gluten is often added to the fl our. However, addition of gluten is an appreciable cost factor. By Martina Schneider for Mühlenchemie

38 Steps Towards GlobalisationA fi rst overseas plant and a drive to stay current with trends, Angel Yeast shares more on its plans. By Tjut Rostina

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ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

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CONTENTS

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

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

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

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

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

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Cover Picture Courtesy Of Kerry Asia Pacific/Fotolia • Printed by Fabulous Printers Pte Ltd

MICA (P) 179/12/2009 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C

ThE CIRCuLATIon of ThIS PuBLICATIon IS AuDITED By BPA InTERnATIonAL

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www.apfoodonline.com volume 22 no. 6

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

BEVERAGE52 AntiOxidants: Natural Juices

Antioxidants from natural juices can help to combat the oxidation effects from the body. By Tjut Rostina

56 The Kick In CoffeeWhile the debate on whether coffee is beneficial to one’s health has yet to subside, its abundance of antioxidants makes the case for a healthy cup. By Jerome Lim

AutomAtion & FEAtuREs58 Natural Refrigerants: Current Developments & Trends

In future, everything points towards the use of natural refrigerants in both ecological and economical terms, in order to safeguard both capital expenditure and the environment in the long term. By Monika Witt, Eurammon

64 Product Tracking: From Pasture to Plate Effective management of perishable goods in a supply chain requires mechanisms that ensure safety and accountability to all parties. By Jeff Baum, Manhattan Associates International (Asia Pacific)

EXHiBition & EVEnts 71 Preview: FiAsia 201074 Preview: Hi Japan

DEPARtmEnts

08 Editor’s Note10 Advertiser’s List14 Business News24 Product Highlights76 Calendar Of Events78 Product Catalogue80A Reader’s Enquiry Form80B Subscription Information

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Enquiry Number 2501

EDITOR’S PAGE

managing director Kenneth Tan

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

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

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Didier Lacroix Henk Hoogenkamp Jeff Baum Jerome Lim Joel Fischer Martina Schneider Monika Witt Rahul Asok Sarah Sy Vikki Nicholson board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAgroindustries and Postharvest SpecialistUN Food & Agriculture Organisation

Professor Alex BüchananProfessional Fellow Victoria University

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

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

Head Office & Mailing AddressEastern Trade Media Pte Ltd1100 Lower Delta Road, EPL Building #04-02, Singapore 169206Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: [email protected]

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tanfinancial controller Robbin Lim

8

Enjoy it hot or cold, coffee is undeniably one of the most popular beverages in the world. The caffeine in coffee provides a perk to star t the day, and

social meet-ups are almost always about doing it ‘over coffee’. Like it or not, the beverage has strengthened its position in the consumer market, as the industry sees an increase in various sectors.

Over in Asia, Vietnam saw its coffee export shipment increase by four percent this August, compared last year. Month on month, there was a 57.4 percent increase in August 2010 against August 2009. Exports of the commodity in the first 11 months of 2009/2010 went up to 1.12 million tonnes, according to a monthly report by the General Statistics Office. Coffee exports from the country in August were brought to 834,700 tonnes in the first eight months of this year, a decrease of 1.9 percent from the same period last year.

Elsewhere, trouble is brewing as failure of Colombian crops is expected. With this, there is a possibility that the prices of wholesale coffee may hit a 13-year high, according to The Calgary Herald. While major coffee joints are holding on to their prices, smaller cafés would be forced to hike up their prices, and the same goes for a brew at home.

Famously known for its pubs and bars, the UK is expected to see a new café or restaurant open for every pub and bar that closes within the next three years.

Datamonitor reports that an estimated 2,000 of these booze establishments is expected to close by the end of 2013. In its place, about 300 cafés and 1,900 full service restaurants would be opened, signifying a change in consumer’s demands for a more continental way of eating and drinking.

“There’s still a massive gap when you look across the channel so it may be too soon to claim that we’ve moved to a European lifestyle – we have nearly 10 times more pubs and bars in the UK than in France, yet only a third the number of full service restaurants and cafes,” said Kaustav Ray, a managing analyst at the company.

With coffee embedded into the lifestyle of many consumers, it will be left to see if this price increase would deter coffee drinkers, or if the climb for more coffee establishments would prevail.

Tjut Rostina

AnyoneC ffee?

Schaefer, Leading the way in Logistics Innovations.In a user unfriendly warehouse storing and retrieving goods is like walking through a huge maze, filled with obstacles from, slow and inefficient picking to poor volumetric space utilisation. At Schaefer we know how frustrating this is and we know how to lead you out of your logistics nightmare. Our customised Integrated Storage Solutions helps take cost out of the warehouse operation providing high-performance order picking, consolidating storage and picking areas, increasing picking accuracy, and faster movement of picked orders.

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Enquiry Number 2698

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX

2658 ALLPACK & INTERFOOD INDONESIA 2010 69

2703 ANGEL YEAST CO LTD 43

6021 ANGSANA FOOD INDUSTRIES SDN BHD 78

2638 ASHWORTH BROS INC 17

2688 BALLANTYNE FOODS PTY LTD 73

2683 BASF FC STRIP

2694 BENEO-PALATINIT ASIA PACIFIC PTE LTD 55

2684 CAMA GROUP IBC

2702 CERMEX SIDEL GROUP 3

2690 DIANA NATURALS ASIA 53

2699 DSM NUTRITIONAL PRODUCTS ASIA PACIFIC PTE LTD 49

2687 EAC INDUSTRIAL INGREDIENTS PTE LTD 73

6031 FAMILY CEREAL SDN BHD 78

2671 FI ASIA 2010 59

2681 FI CHINA 2011 80

2692 FI INDIA 2010 63

2695 FLEXICON CORPORATION (AUSTRALIA) PTY LTD IFC

2697 FRANZ HAAS WAFFEL UND KEKSANLAGEN-INDUSTRIE GMBH 41

2685 HEAT & CONTROL PTY LTD 11

2691 HI JAPAN 2010 61

2501 HUGHSON NUT 7

2689 HYDROSOL 37

2629 INNOPHOS INC 19

2682 KALSEC INC 5

2528 KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 21

2700 KERRY ASIA PACIFIC 1

6022 KORA-PACKMAT ASIA PTE LTD 79

2693 KRONES AG 15

2686 LONZA AG OBC

6032 MATRIX FLAVOURS & FRAGRANCES SDN BHD 72

2701 NOVOZYMES A/S 12 & 13

6030 PIAB ASIA PACIFIC PTE LTD 79

2679 PROPAK INDONESIA 2010 70

2677 PROPAK VIETNAM 2011 75

6029 QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD 79

6033 R & D ENGINEERS 79

2432 SANDVIK SOUTH EAST ASIA PTE LTD 23

2698 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD 9

2704 SIDEL 10

6034 TAURA NATURAL INGREDIENTS 72

2696 ZIEMANN ASIA-PACIFIC CO LTD 31

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

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

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

Contact: [email protected]: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806

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

ENQUIRY NO. ADVERTISERS PAGE

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Progress through innovation

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Enquiry Number 2685

Bioinnovative enzymes, such as Acrylaway from Novozymes, can substantially reduce acrylamide in several food products without changing their look, feel, or flavor. The enzyme, asparaginase, has been proven to reduce acrylamide levels with up to 90% in a broad range of foods such as biscuits, crisp bread, crackers, and potato-based snacks, and lab and pilot tests in French fry production also indicate feasible acrylamide reduction. And what is truly appealing about this enzymatic solution is that it works effectively, yet the final products retain their tempting flavor and appealing look — a sizable bonus for food manufacturers that are searching for acrylamide-reducing solutions and worry about the continued allure of their products for consumer.

The natural problemAcrylamide is naturally formed when starchy foods, such as biscuits, crackers, snacks, French fries, and crisp bread are baked or fried at high temperatures — a discovery made by scientists at the Swedish researchers in 2002.

Acrylamide is a chemical substance raising a number of health concerns, based on studies conducted in mice and rats by the International Agency for Research on Cancer (IARC). Studies carried out at the WHO and the FDA, as well as other research using food consumption data from several countries and data from the IARC EPIC study (European Prospective Investigation into Cancer and Nutrition) have estimated an acrylamide exposure of 0.3 to 0.8 µg/kg body weight per day. The HEATOX project, supported by Food Quality and Safety and the European Commission Community Research, has stated that there is increasing toxicological evidence to suggest that acrylamide in food may be a health risk, and that although there are ways to decrease exposure to acrylamide, there is no way to completely eliminate it.

The potential risk posed to humans by this dietary exposure to acrylamide is not yet fully known, but numerous studies are currently in progress on an international level to collect the data needed to make an informed evaluation. Until more results are available, JECFA, the joint FAO/WHO Expert Committee on Food Additives, has recommended that appropriate efforts should be made to reduce the concentration of acrylamide in food.

Novozymes Acrylaway® - Less acrylamide, same tasty snacks

The main mechanism for acrylamide formation involves reducing sugars and the amino acid asparagine, both common in starchy foods. Acrylamide is formed during the baking or frying stage, in a process called the Maillard reaction. This process is responsible for important color and flavor developments of baked, fried, and toasted foods, and is also known as non-enzymatic browning. Through a cascade of reactions, the side chain of asparagine is converted into acrylamide.

In search of a solutionIntensive research is being carried out to investigate ways to prevent acrylamide formation in foods by optimizing thermal input during baking or frying, and changing recipes and raw ingredients.

For potato based products, the main focus is on the reduction of sugar levels as this is a major factor in acrylamide formation. This includes the selection of potato varieties with low reducing sugars levels, controlling storage conditions from farm to factory and breeding new potato varieties with lower reducing sugar levels. Further research has examined other potential methods, including the decrease in cooking temperatures, addition of amino acids, and alternative frying techniques.

In cereal food products, process and recipe changes that have been made to decrease the acrylamide formation include the reduction of time and temperature during baking, pH reduction, replacement of inverted sugar

Disclaimer.

Novozymes is the world leader in bioinnovation. Together with customers across a broad array of industries we create tomorrow’s industrial biosolutions, improving our customers' business and the use of our planet's resources. Read more at www.novozymes.com.

syrup with sucrose solution, addition of competing amino acids and choice of baking powder.

However, the methods described above may limit not only acrylamide formation but also the formation of desired Maillard products. Taste, appearance and other sensory characteristics such as crispiness may also be affected.

The natural solutionOne very effective means of reducing acrylamide formation without affecting taste or appearance is the enzymatic removal of the amino acid asparagine by converting it into aspartic acid. The enzyme type responsible for this action is called an asparaginase. Novozymes’ acrylamide-reducing solution, Acrylaway®, lowers acrylamide levels by up to 90% in a broad range of foods such as biscuits, crisp bread, crackers, snacks and tortilla chips without influencing product taste or appearance. The process that gives the delicious brown crust and fried or baked flavor also causes acrylamide. Use of Acrylaway converts the asparagine enabling the other ingredients stay part of the Maillard reaction. So the crust and taste remain while the acrylamide level is reduced.

In addition to acrylamide determination, samples of semi-sweet biscuits, crackers, crisp bread and pretzels have been analyzed at an external laboratory for their fingerprint of volatile aroma components. The fingerprint showed that the same aroma components are present in the control sample as well as the sample where Acrylaway had been added.

Rethinking invites recognitionNovozymes received GRAS (Generally Regarded as Safe) notice from the US FDA (Federal Drug Administration) for Acrylaway in November 2006, being the first product of its kind to receive that notice. And in June 2007,

Acrylaway received regulatory approval from the Danish authorities and is the first asparaginase to receive regulatory approval from an EU body. Acrylaway also received a positive evaluation at the JECFA meeting in June 2007.

In December 2007 asparaginases were officially added to the so-called CIAA acrylamide reduction Toolbox. CIAA is the confederation of the Food and Drink Industries of the EU, and the purpose of the Toolbox is to offer the most efficient solutions for acrylamide reduction to the industry. The Toolbox is a combination of suggestions for changes in raw materials, processes and recipes. However it is also stated that it is of utmost importance that the brand specific customer acceptance of the final products is not impacted.

Novozymes’ Acrylaway is an award winning solution, receiving the 2008 Ringier Technology Innovation Awards for Food & Beverages Industries in the Food and Beverage Ingredient Technology category in China. The exceptional advantages that Acrylaway offers to ensure safe and healthy food are truly being embraced and recognized on a global scale.

A low acrylamide future beckonsToday’s consumers are conscious and cautious about what they eat. Health and food quality are major drivers for the market right now and food safety is a key consumer concern. It is a fundamental need for society that our food is safe and healthy. With enzyme solutions like Acrylaway, food manufacturers can now offer end-consumers food products with reduced worries regarding acrylamide.

Rethinking tomorrow made enzyme solutions like Acrylaway possible — and gave food manufacturers a natural solution to a natural problem.

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N E W SINDUSTRY & MARKET SEPTEMBER 2010

B U S I N E S STemasek’s F&N Shares Sold To KirinSingapore: Temasek Holdings has signed a share purchase agreement through its wholly-owned subsidiary Seletar Investments, with Kirin Holdings Company, for the sale of its entire stake in Fraser & Neave (F&N), representing approximately 14.7 percent of total shares outstanding.

David Heng, MD, investments, Temasek said: “We had invested in F&N in 2006 to support its ambitions in realising its F&B strengths and potential. When Kirin approached us with an acceptable offer, we decided, on balance, that it was a good opportunity for F&N to work with an established F&B company with complementary strengths.” ______________________________________ Enquiry No: 0600

Schneider Electric In Energy Management Pact For Vietnam Supermarkets Singapore: Schneider Electric partners Big C, a retail distributor in Vietnam, to improve management of energy consumption, operations and comfort in ten of its supermarkets throughout the country.

The company will design and implement an energy management system, allowing Big C to access energy data from its stores at its Vietnam head office in real time. The project includes power measurement equipment and three years of technical maintenance and services. The system allows the supermarket distributor to monitor the energy costs of each of its outlet.

Big C will consequently initiate considerable improvement in behaviour of users and employees in energy efficiency.

The installation is slated for completion in August 2011. Big C is expected to save 40 percent on its lighting consumption, implying a payback time of 13 months as compared to their total energy efficiency investment cost.______________________________________ Enquiry No: 0601

Serac Launches Portal For Edible Oil PackagingSelangor, MalaySia: Serac, a provider of packaging solutions has launched a website dedicated to edible oil packaging. It contains 18 videos and pictures illustrating nearly 40 pages of technical information on virgin and refined oils packaging in PET, HDPE, glass or metal containers. (www.oil-filling-machines.com)

According to the company, the reason behind the setting up of dedicated portals is because each of its business segments requires dedicated filling and capping machines for quality productions.

The company will be releasing more portals on market segments within their area of expertise in the next few months. ______________________________________________ Enquiry No: 0602

GEA Sees Double-Digit Orders GrowthBochuM, gerMany: In the second quarter of 2010, GEA Group Aktiengesellschaft’s order intake increased by 12.7 percent year-on-year to E1.167 billion (US$1.54 billion) – its highest level since the outbreak of the financial and economic crisis.

At E1.065 million, revenue in Q2 was up by 13.5 percent on the first quarter of 2010 and is 3.5 percent below the prior-year quarter. Revenue in the second half of the year is expected to exceed the figure for the second half of 2009.

“Demand for our beverage and food process technology in Asia, and in particular in China, is currently extremely encouraging,” said Jürg Oleas, the group’s CEO. “At the beginning of July, we recorded another major order worth over E30 million in the food segment from this region. Order intake is developing in line with our previously announced expectations. Provided that this positive trend is not slowed by fresh turbulence in the global economy, we should meet our 2010 revenue target of E4.4 billion.”______________________________________ Enquiry No: 0603

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INDUSTRY & MARKET

BUSINESS NEWS

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Cargill Invests In Environmental Footprint Reductionof uses to help meet community needs. The project is on track for final commissioning in May 2011 according to a milestone schedule

Wagga Wagga, auStralia: Cargill will invest A$13 million (US$11.8 million) in upgrading the wastewater treatment system of its Wagga Wagga beef processing facility to fully capture biogas emitted during treatment.

The upgrade will reduce the facility’s carbon footprint by over 17 percent and improve the facility’s water discharge quality. The project is being implemented in partnership with the NSW Department of Environment, Climate Change & Water (DECCW) who contributed A$ 2.9 million to the project from climate change funding.

During the effluent system upgrade (ESU), existing ponds will be replaced with two covered anaerobic ponds that will each have a volume of 28,000 cubic meters. A biogas collection system will be installed to enable reclaiming of all biogas from the wastewater lagoon, which is rich in methane. The upgrade allows for a future installation of a cogeneration facility to generate approximately one megawatt of renewable electricity from biogas.

The upgrade will also deliver improved effluent quality, with the water suitable for a greater number

developed in consultation with the NSW DECCW and Department Of Planning.___________________ Enquiry No: 0604

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APFI, 124 x 200 mm, Contiform, CC-en36-AZ058 08/10

Th is amazes even the professionals:oval shapes can also be blow-moulded. Using ProShape – the latest module for the krones Contiform. www.krones.com

K 2010, Düsseldorf

27 Oct. – 3 Nov.

Hall 13, Stand A73

CC-en36-AZ058_08-10.indd 1 10.08.2010 11:10:47 Uhr

SEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

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BUSINESS NEWS

INDUSTRY & MARKET

Each market was deemed in need of broad industrial-academic partnerships, as the challenges are too big for single companies or institutions to face.

As a result of the workshop, a Nutrition 2030 network is being established to further joint cooperation on selected nutrition topics that require the brainpower of combined organisations. To this end, an e-newsgroup is taking shape that will serve as a platform to discuss critical topics, and provide the forum to exchange news, ideas and announcements.

The newsgroup is not limited to the participants of the first Nutrition 2030 workshop, but is open to all interested individuals from academia, industry, NGOs and the public sector.___________________________________________ Enquiry No: 0605


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Lonza Coordinates For Global Nutrition 2030 Consortium

VeVey, SWitzerland: Nestlé has completed the acquisition of Vitaflo, a UK based provider of clinical nutritional products that has enjoyed double-digit growth of 30 percent over the last three years.

This transaction allows the company to enter the global market of clinical nutrition products for people with inherited metabolic disorders. This sector is growing rapidly as improved diagnosis and screening enables increasing numbers of cases to be detected,

and advances in science demon- strate the benefits of specialised nutrition as an integral part of clinical management.

Vitaflo has approximate annual sales of CHF 40 million (US$38.1 million). The company develops products for infants, children and adults with genetic disorders that affect how food is processed by the body. These include phenylketonuria (PKU), maple syrup urine disease (MSUD) and homocystinuria (HCU). _____________________ Enquiry No: 0606

Nestlé Enters Inherited Metabolic Disorders Market

BaSel, gerMany: Lonza held a Nutrition 2030 workshop, designed to exchange and share ideas from international organisations, NGOs and academia.

The workshop polled some of the nutrition industry’s leaders to discuss the relationship of food and health, and develop a vision for the long-term future of the food industry.

The company’s CEO, Stefan Borgas, says: “This initiative brought together a diverse global mix of interesting people, organisations and companies in an open and relaxed atmosphere that resulted in lively discussions. The willingness of everybody to participate led to productive ideas that will contribute to the growth of our industry in the near future.”

The group analysed potential future nutritional megatrends, while working together to identify potentially disruptive factors the food sector may face. Continued efforts to fight malnutrition and deficiencies in developing areas were a topic of interest, as was the potential to prevent diseases through affordable fortified nutrition and optimised diet.

A discussion about the influence of foods on immune function was conducted, as were similar talks on the brain health and gut health markets.

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EU Fruit Juice & Nectars See Growth PotentialBath, uK: A report by AIJN European Fruit Juice Association, containing data and insights from Zenith International, shows that the EU fruit juice and nectars market remains a diverse and robust marketplace.

The combined EU 27 countries represent the largest regional market for fruit juice and nectars in the world and have the second highest intake per person globally, behind North America. Last year witnessed a 1.2 percent decline in total fruit juice and nectars consumption, against the poor economic backdrop, to reach 11,260 million ltr. A select number of markets contribute the majority of demand within the EU.

Taking pole position is Germany, with 28 percent

of total EU consumption. France, the UK, Spain and Poland complete the top five.

Orange is the most popular juice and nectar flavour, accounting for over one third of consumption. Within fruit juice and nectars combined, carton packaging dominates, with 60 percent of total volume sold in this format.

Take home remains the main channel, with over 70 percent of

volume sold through this type of outlet. Amidst the recession, consumers have sought lower cost product offerings. Private label has made overall gains – holding a 52 percent share of total volume across all EU markets in 2009._________________________________________ Enquiry No: 0607

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BUSINESS NEWS

INDUSTRY & MARKET

Alcohol Manufacturers Profi t From At-Home ConsumptionCHICAGO, US: Mintel research finds that more consumers are throwing back their glasses at home, instead of in bars or restaurants. Among alcohol drinkers, 90 percent consume alcoholic beverages at home, compared to 77 percent who drink outside the home. Furthermore, those surveyed consume almost twice the amount of drinks at home in an average month than they do in restaurants or bars.

The nearly US$80 billion off-premise alcoholic beverage market has grown 21 percent since 2004, as more consumers cut back on eating out in light of trying economic times. Drinkers are also cutting back in terms of the alcohol purchased for at-home consumption – 28 percent of respondents who drink alcoholic beverages at home have traded down to less expensive brands than last year to save money.

While beer enjoys the largest share of market sales (48 percent), wine is the most popular alcoholic beverage consumed off-premise, with 67 percent of those who drink alcohol at home indulging in a glass. Distilled spirits are consumed by 57 percent of respondents and regular beer by 53 percent.

More than two in five respondents who drink alcohol at home (43 percent) say they are knowledgeable about alcoholic beverages, with 35 percent gleaning information from magazines or television. Thirty-one percent cite the Internet as their primary source of alcoholic beverage research. More than half of respondents who drink alcohol at home are infl uenced by promo-tional or discounted prices of alcoholic beverages.

_______________________________________ Enquiry No: 0608

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Teawolf Partners Premium Ingredients For National DistributionNEW JERSEY, US: Teawolf, the manufacturer of natural and functional ingredients for the food, beverage, fl avor and fragrance markets, has a distribution partnership with Premium Ingredients International, an ingredient distributor. The partnership will allow the company to expand national distribution of its liquid botanical extracts, vanilla products, tea products, and more.

Through this relationship, Premium Ingredients International, will grow its offering of natural and organic wellness products, which allows for the promotion of competitive pricing with the added benefit of Teawolf products being made in the US. _____________________________________________ Enquiry No: 0609


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FRESH!www.apfoodonline.com

Food Technology Served

Kerry Group Confi rms Offer For Newmarket Co-operative Creameries KERRY, IRELAND: Kerry Group, the global ingredients & fl avours and consumer foods group, confi rmed the terms of its offer to acquire the entire issued share capital of Newmarket Co-operative Creameries for a price of 421 (US$540.901) per share.

The offer values the entire issued ordinary share capital plus debt of Newmarket Creameries at approximately 33 million and is subject to receipt of forms of acceptance in respect of not less than 66 percent of the issued share capital of Newmarket at the closing date of the offer period (September 10, 2010) unless otherwise extended, approval by shareholders of proposed rule amendments of Newmarket to facilitate the transaction, and approval by the competition authority of Ireland.

Newmarket Creameries, located in North Cork, Ireland, is a manufacturer of cheese, with an annual manufacturing capacity in excess of 35,000 tonnes, the compa Newmarket is a major supplier of cheese to Kerry Group’s branded cheese business.___________________________________________________ Enquiry No: 0610

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BUSINESS NEWS

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Additives Banned In Fresh Juicesconsumed in less than two hours after being manufactured. People with digestive infectious diseases or other illnesses that will impact

food safety standards were also banned from employment with juice manufacturing plants.___________________ Enquiry No: 0611

MR Etikettiertechnik Renamede n g e r , g e r M a n y : M R Etikettiertechnik is now called Multivac Marking & Inspection. By making this name change, the group of companies acknowledges the increasingly important role of marking and inspection systems in the portfolio of the group. The engineering company established has been part of the group of companies since 1993. _____________________ Enquiry No: 0612

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Beijing, china: The use of food additives in fresh juices has been banned according to a set of draft regulations released by China’s State Food & Drug Administration (SDA).

In a report by Xinhua , the regulations that were published on SDA’s website referred to directly edible beverages that are made of fresh fruits, vegetables, cereals or beans. Beverages that were made from concentrated pulp, vegetables or fruit powders should not be labelled as fresh juices, and the use of recycled food as ingredients were banned.

In addition, fresh juices must be preserved in capped bottles and


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BUSINESS NEWS

INDUSTRY & MARKET


20

PURAC WELCOMES MD FOR ASIA PACIFIC

Purac has appointed Frank Goovaerts as the MD for Asia Pacific, based in Singapore, effective July 1, 2010.

Mr Goovaerts brings extensive know-how and experience in marketing, sales and general management gained in Europe, North America and Asia.

He previously held positions with Avebe and JohnsonDiversey where he played key roles in acquiring, integrating and managing a business in Japan and China; global marketing, innovation and business development; and leading the start-up of a business in the food and pharmaceutical ingredient industry.

EXPANDED BOARD OF MANAGEMENT FOR MESSE FRANKFURT EXHIBITION Frankfurt, Germany: Iris Jeglitza-Moshage, Stephan Kurzawski and Klaus Reinke have been promoted to senior VPs of Messe Frankfurt Exhibition.

Ir is Jeglitza-Moshage will be responsible for technical fairs and the future development of the international trade fairs in this segment. At the same time, she will build up the company’s ‘security technology’ area of expertise, which is represented worldwide by the Intersec and Secutec brands. In her new

position, she reports to Wolfgang Marzin, who has been in charge of all technical fairs except Texprocess, which remains the responsibility of Detlef Braun, since July 1.

In future, Stephan Kurzawski will have overall responsibility for the development of the company’s brands in the consumer-goods sector, especially the traditional trade-fair brand, ‘Ambiente’. He will continue to be in charge of the ‘Automechanika’ fairs.

K laus Re inke has assumed responsibility for setting up and running a new group department, ‘new business’. He is also responsible for the development of event subjects in Frankfurt and for the repositioning of the ‘Messe Frankfurt Akademie’ as a provider of specialist seminars and, increasingly, conferences and congresses.

APPOINTMENTS & NOTICES

SYNERGY APPOINTS INNOVATIONS DIRECTOR

Ian Butler has taken up the position of innovations director at fl avour and savoury ingredients company, Synergy. His knowledge and experience, gained from previous roles at Firmenich (Process Innovation Manager) and Danisco (R&D Manager), complement the company’s technical focus on taste.

He will head the company’s team of flavourists, R&D departments, new product development and applications experts. Tasked with expanding the company’s innovation activities, Mr Butler will be given the opportunity to invest in recruitment and oversee the creation of a analytical research function in the UK.

MARTIN JAMIESON APPOINTED PRESIDENT & CEO AT OCEAN NUTRITION CANADA

Martin Jamieson has been appointed as the President and CEO at Ocean Nutrition Canada. He will oversee day-to-day operations at the Dartmouth, Nova Scotia-based Omega-3 dietary supplement and food ingredient, researcher and manufacturer.

Robert Orr, company co-founder with John Risley, becomes chairman, who will work with Mr Jamieson and the board of directors in charting the fi rm’s strategic direction and will focus on Omega-3 category growth activities.

In addition to his brand marketing skills, international food industry experience and leadership track record, Jamieson also brings a strong technical knowledge to his new position. Jamieson studied food technology at Cheshire College of Agriculture in the UK and began his career as a food processor and food technologist, in the dairy industry. He also holds a BSc (hons) in food marketing management from Sheffi eld Hallam University in the UK.

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Food Technology Served

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Kehua’s equipment:

Flat waffle biscuit production line

Hollow waffle biscuit production line

Soft waffle biscuit production line

Waffle cup for ice cream production line

Other single machine & corollary equipment

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a growth of 56.2 percent and 23.8 percent were recorded.

Revenue from algae-based beverages was US$7.8 million and

ShiShi, china: China Marine Food Group’s revenue has gone up to US$27.6 million for its second quarter ended June 30, 2010. This is an increase of 86.8 percent from the same period last year.

The company’s continued focus on the sale of processed and packaged seafood snack foods produced US$19.4 million in revenue, a 36.1 percent increase from US$14.3 million in the second quarter of 2009 and accounted for 70.4 percent of total revenue in the second quarter of 2010. Sales increased in each sales territory, particularly in Fujian and Zhejiang provinces where

accounted for 28.3 percent of total revenue in the quarter. Sales increased 183.6 percent from the first quarter of 2010.

The company’s third revenue segment, frozen marine catch, contributed US$0.4 million in the second quarter of 2010 compared to $0.5 million in Q2 2009. The marine trade portion of its revenue streams is estimated to account for more than 10 percent of total sales in 2010. Costs of goods sold totalled US$17.4 million for the quarter, or 63 percent of revenues for the period ended June 30, 2010. ___________________ Enquiry No: 0613

China Marine Reports Record Q2 Revenues Of US$27.6M

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BUSINESS NEWS

INDUSTRY & MARKET

Germans To Help With Food Zapping ProcessVictoria, auStralia: An agreement between CSIRO and two German organisations is providing Australian food companies with access to a processing technology which uses low-energy electron beams rather than heat or chemicals to decontaminate food.

The agreement – with the internationally respected Fraunhofer Institute for Electron Beam and Plasma Technology and service company, EVONTA-Service GmbH – aims to further scientific research into ‘low-energy electron beam processing’.

“This is an emerging technology that uses electrons to decontaminate the surfaces of foods like powders and fresh produce,” says CSIRO scientist, Dr Kai Knoerzer. “It helps retain foods’ fresh flavour, odour and nutrients, which can be damaged by traditional heat treatment or by applying chemicals.”

The first food producer to have benefitted from the collaboration is Stahmann Farms, Australia’s largest grower, processor and exporter of pecan nuts and a major processor of macadamias. The company’s product manager, Paul Deeth, said the company approached the organisation for help to meet strict food safety guidelines in Europe, the US and Asia.____________________________________________ Enquiry No: 0616

SCIENCE & NUTRITION


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Low Fat Products That Taste GoodKyoto, japan: Scientist Harold Bult from NIZO has developed a methodology to identify physical properties of fat-containing foods that determine mouthfeel, from movements of the tongue during consumption.

Within the research programme Top Institute Food & Nutrition (TIFN), a methodology to obtain a real-time spatial profile of oral behaviour based on movements of the tongue and cheeks during consumption has been developed. The profile can be used to find out which product properties determine mouthfeel during consumption. This information provides insight into the pressures and shear forces that a food undergoes in the mouth. Differences in the observed mouthfeel of foods can then be related to the way the food product reacts to pressure and shear.

This approach allows a targeted search for ways to reduce fats and also tastants such as sugar and salt in everyday foods while retaining consumer appreciation.______________________________ Enquiry No: 0615

Processed Meat To Drive China’s Industry n o i d a , i n d i a : C h i n a ’s processed food industry is expected to grow at a annual growth rate of 33 percent between 2010 to 2013. This is due to the increasing demand for time saving processed food, which saw positive consumption growth during the tough financial conditions.

This is according to a research by RNCOS titled ‘Chinese Processed Food Market Analysis’.

Between the years 2000 and 2008, demand for processed meat products registered growth of 345 percent on the back of shifting

consumption pattern. A growing number of urban Chinese consumers prefer to buy processed meat products for convenience.

Moreover, the research has found that Chinese consumers are accept ing more low temperature food products compared to high temperature food products because of taste and health benefits. Owing to this, major Chinese processed meat manufacturers have shifted their operations to low temperature food products. As such, the demand for processed meat products will grow at an annual rate of 16 percent during 2010

to 2013.

_________________ Enquiry No: 0614

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Launch Of Meat Safety ResearchIBERS, is in the process of developing a natural chlorophyll-marker, Mg-Chlorophyllin, which increases the fl uorescent intensity fi ve-fold after

24 hours of offering the marker to the animal. Dr Lee’s project will build on the work carried out by ProSafeBeef in identifying chlorophyll markers, and will explore their application in industry.______________________ Enquiry No: 0617

uK: The minister for rural affairs, Elin Jones AM, officially launched the ‘Improved Food Safety’ research project, which is set to play a role in ensuring the safety of meat.

The £460,000 (US$726,514.11) research project undertaken by scientists at Aberystwyth University’s Institute Of Biological, Environmental & Rural Sciences (IBERS) is jointly funded by the Welsh Assembly Government and industrial partners. The project has gained support from partners across the agri-food industry including British Chlorophyll, Castell Howell Foods, Randall Parker Foods, Waitrose and Wynnstay Group.

The principal aim of the research is to investigate ways of identifying contaminated meat in a bid to reduce outbreaks of serious infections such as E coli. One potential source of contamination in abattoirs is when microorganisms in waste material come into contact with the meat as it is being processed. The contamination can be in such small amounts that it is almost indiscernible.

The three-year research project will develop natural chlorophyll-based markers which can be added to animal feed. Carcasses will then be screened in the abattoir using fl uorescent imaging that will show up the markers, and so, identifying contamination of the meat byanimal waste.

Dr Michael Lee, project lead at

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PRODUCT HIGHLIGHTS

Comax Flavors: Greek Yoghurt Flavours Comax Flavors has created a range of flavours that complement Greek yoghurt’s creamy texture and its broad recipe potential, both in sweet and savoury dishes. These fl avors include Purple Plum, Cinnamon Bun, Cucumber, Cherry Black Currant and Baklava.

With the whey removed, Greek yoghurt has a consistency somewhere between that of cheese and typical yoghurt. It is generally used in Greek cooking as a base for dip, and paired with sweet toppings for dessert. It also lends itself cuisines, ranging from American to Mediterranean, Middle Eastern, Asian, Indian and even Mexican cooking.

_______________________________ Enquiry No: P620

Marigot: Natural Minerals Aquamin by Marigot is a seaweed-derived multi-mineral source, rich in calcium, magnesium and over 70 other trace minerals.

The calcium has a porous structure consisting of calcite, aragonite and vaterite, making the product a stable and versatile source of non-dairy calcium. Additionally, because of its clean taste, it allows for higher inclusion rates, which may lead to a more substantial label statement.

The ingredient is available in four forms each specifi cally for neutral pH beverages and bakery applications, for low pH beverages, and for tabletting applications. All forms are said to be heat stable and easy to incorporate into a variety of applications.

_______________________________ Enquiry No: P622

GLG Life Tech: Stevia Blend GLG L i fe Tech has developed BlendSure, which offers a blended stevia-based sweetening system. It combines certain steviol glycosides in specif ic ratios to deliver pure, sugar-like sweetness.

The product was developed to provide an option for an all natural, heat and pH-stable sweetening system that allows flexibility and scope in product formulation and application. It has zero calories, zero carbohydrates and a zero glycemic index. It can also be combined with other natural sweeteners such as sugar and sugar alcohols.

The blend can be applied to carbonated soft drinks, confect ionary foods and other reduced or zero-calorie products.

_______________________________ Enquiry No: P621

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Ingredients & Additives

Nekta: Kiwi Based Fat ReplacerNekta’s NektaBake is fat-free and high in fi bre, and is said that it can be used to replace eggs, dairy products, butter, cooking oils and casein-derived products in baking.

The process relies on ‘enhancing the natural attributes of the fruit’, so that the pulp behaves like fat. It is an all-natural fruit carbohydrate extract ingredient that contains no artifi cial ingredients, additives or preservatives.

The ingredient, which contains dietary fibre, has fruit carbohydrates, and is suitable as a bulking agent. It offers binding, aeration and suspension properties.

_______________________________ Enquiry No: P623

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PRODUCT HIGHLIGHTS

Treatt: A Hint Of Mint Spearmint Treattarome 9764 from Treatt offers fresh, leafy green fl avours and imparts Mojito-like topnotes. It provides fl avourists and manufacturers with a sweeter alternative to conventional spearmint oil.

Wholly distilled from mentha spicata, this water-white high impact distillate is particularly suitable for clear beverage applications plus juices, dairy drinks and alcoholic beverages. The additive can also be used at varying dosage levels to achieve different fl avour profi les. At 0.2 percent, for example, it provides a strong spearmint character with a fresh Mojito topnote, while at a lower dose of 0.0025 percent, a cooler, more refreshing fl avour is the result.

_______________________________ Enquiry No: P625


Crown: Easy-Open ClosureCrown Food Europe has expanded its Easylift easy-open end technology. The product is available in four diameters – 65 mm (211), 73 mm (300), 83 mm (307) and 99 mm (401) – the ends are compatible with a wider variety of food cans including ready meals, fruit and vegetables, fi sh, dairy and pet food.

The easy-open ends offer a generous gap between the can lid and the ring pull. This feature is said to improve fi nger access under the tab, making it even easier for all consumers, including seniors, children and the physically impaired, to open canned food products without using a can opener.

The ends can be used on existing can production lines with minor, one-off adjustments. This allows manufacturers to switch to the end without incurring production downtime.

_______________________________ Enquiry No: P627

Ingredients & Additives/Equipment

Rectory Foods: A Taste For Garlic

Corvaglia: BTL Short Neck Closure The CSN 26mm BTL cap for still water is offered by Corvaglia’s development in lightweighting. The tamper-evident band is torn off completely before any leakage at the bottle neck can be observed.

The cap weighs one grm, compared with the 1.6 grm of the original cap. The bottle neck fi nish was reduced from 3.15 grm to 1.75 grm. With an annual volume of over one billion bottles and closures, this development results in a saving of over 2,000 tonnes of plastic material, and a reduction in energy consumption of approximately 50 percent.

_______________________________ Enquiry No: P626

Rectory Foods is offering a ten-strong range of garlic products for the bakery sector. The products come in the form of premium frozen and dehydrated garlic as well as an ambient sterilised pure.

Frozen products include premium whole garlic cloves, as well as sliced and diced garlic pieces. Pure garlic pure is also available in individually quick frozen (IQF) garlic nuggets. These are specially prepared 20 grm cubes of frozen garlic pure perfect for bakers and food manufacturers to add to ready meals, breads and baked goods. They come in 10 kg cases, and for larger quantities, 10 kg buckets and 1 kg blocks are also available.

In the dehydrated range, there is garlic powder, granules and fl akes, which come in pack sizes from 100 grm to 25 kg. In addition, the company supplies an ambient 10 kg sterilised garlic pure pouch pack, containing 100 percent garlic, with no additives or preservatives.

______________________________ Enquiry No: P624

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PRODUCT HIGHLIGHTS

Tetra Pak: Low-Temperature Freezer Tetra Hoyer DeepBlue low-tempera ture technology is available in a pilot-scale ice cream freezer. It is said to be an efficient processing technology that offers producers the potential to save on production and ingredient costs, while creating low-fat ice cream.

The model CK 300 F1 freezer is self-contained and designed for development and pilot use with a capacity of up to 300 ltr an hour. Like its high-capacity counterparts, the CK 1400 F1 and CK 3000 F1 freezers, the pilot-scale freezer is able to cool ice cream from a first stage freezer with outlet temperature of –5 deg C to around –12 deg C in one to three minutes.

The cold-kneading freezing ‘microform technology’ creates a finely structured ice cream with a smooth, creamy feel and taste by forming micro-size ice crystals and air bubbles.

_______________________________ Enquiry No: P628

Pavan: Oriental Noodles Production LinePavan’s has developed a production line for special pasta products, ‘oriental style noodles’, for producing flat noodles based on soft wheat or other cereals. The processing solution is fully automated, and maintains the sensorial characteristics of the handmade product.

The process includes a product forming stage at variable thickness and a heat treatment stage to manufacture 60 grm portions with a final moisture content of nine percent. The production line has a capacity of 1,000 kg/hr and consists of process stages such as raw materials premixing, mixing in a special tank equipped with a resting belt, sheeting with rolls having an increased diameter, multiple calibration stages, cutting into stripes, steaming, portion forming and subsequent drying.

_______________________________ Enquiry No: P630

Haas: WafersAustrian company Franz Haas Waffelanlagen have developed the HTRO and the EWB-Lizard baking ovens for the ice-cream industry. The PLC-controlled and gas-heated HTRO ovens are used for the production of rolled wafer cones at a capacity of up to 14,000 pieces per hour.

The other is a gas or electrically heated compact oven, which allows the production of wafer sticks, a decorative accompaniment to ice-cream.

These ovens work with a rotating baking ring of 2.2 m diameter onto which batter strips are deposited. Stripping knives release the baked wafer bands from the ring. Before the wafer bands solidify, they are wound around mandrels to form sticks that are then cut to length and discharged via a chute. In case of sticks with 100 mm length and nine mm inner diameter, it is possible to produce 18,000 pieces per hour.

_______________________________ Enquiry No: P629


Equipment

Peichuan Machinery: Auto Flatten PackagingPeichuan Machinery’s cereal and powder packaging machine has been designed for the packaging of five cereals and powder. The machine allows smooth packaging and has a reduced volume. The cover was designed to open and close pneumatically, for easy and precise operation.

The machine has a pumping capacity of 0.95kW – 24 cubic m per hour and a sealing length of 650 mm.

_______________________________ Enquiry No: P631

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PRODUCT HIGHLIGHTS

Vanton: Centrifugal PumpsVanton Pump has introduced the Chem-Gard CGMC close-coupled, magnetically-driven thermoplastic centrifugal pump. Available with ANSI centreline suction and discharge, the pump allows removal for maintenance without disturbing existing piping, and can accommodate standard C-face motors.

The thermoplastic wet end is encased by structural metal armour that is protected by a chemical resistant epoxy coating. This enables the pump to withstand hostile environments and to tolerate the same nozzle loadings as metal pumps.

_______________________________ Enquiry No: P633

Thermo Fisher Scientific: Eliminate Contamination Thermo Fisher Scienti f ic has developed a method to effectively eliminate invisible high boiling matrices in the analysis of pesticides in food.

Incorporating a program-mable temperature vaporising (PTV) injector, the Trace GC Ultra GC/MS analyses pesticides in low fat food products, enhancing the productivity and efficiency of gas chromatography (GC) and gas chromatography mass spectrometry (GC/MS) systems, while eradicating high boiling matrix.

The application demonstrates that a PTV injector with a pre-column and a carrier gas backflush capability offers a solution for separating analytes from high-boiling compounds.

_______________________________ Enquiry No: P635


Wyatt: RI DetectionWyatt Technology Corporation has launched its Refractive Index (RI) detection instrument – the Optilab T-rex. The instrument provides the full range of detection and sensitivity across the entire dynamic range, meaning that there is no longer a need to compromise one for the other.

It has 256 times the detection power and up to 50 times the dynamic range of RI detectors currently on the market. It has the ability to measure both large and small signals within the same data run. The range of the instrument can be used in almost any standard isocratic chromatographic conditions and for many gradient applications.

Developments in heterojunction Light Emitting Diodes (LEDs) allow the T-rex to have a light source 50 times brighter than previous instrumentation. This light source results in the detector array filling with light faster than previously possible. The instrument also offers high-speed data acquisition and includes an onboard computer, allowing the rapid scanning of arrays, with one million measurements made every second.

_______________________________ Enquiry No: P634

Equipment

PTI: Deep Grip PackagingPTI-Europe in partnership with Sidel, is globally marketing a process which uses Injection Stretch Blow Moulding (ISBM) to create a type of container handle. Called Deep Grip packaging, the technology enables significant grip depth (more than 25mm or 1-inch on either side), with a thin (less than 0.3 mm or .01-inch) grip ‘web’ thickness.

The end result is a grip that is deep enough for the average hand to completely close around without fingers touching the container wall. The comfort and handling ability is similar to that experienced with a traditional handle. Container size capability is broad – up to six litres or 1.5 gallons, and beyond. Maximum bottle diameter is 220mm or 8.6 inches.

______________________________ Enquiry No: P632

PACKAGING & PROCESSING

Knowing the rate of Co2-loss is of interest to both bottle manufacturers and bottlers. By Joel fischer, permeation lab manager, mocon

Slashing CO2 Permeation Test Times

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PLASTIC beverage bottles do a near-perfect job of holding their liquid contents. The real challenge is holding CO2 gas, which can travel through the bottle wall, the cap, or the seal where cap and bottle meet. As carbonation life is critical to the shelf life of the product, the

Transform infrared (FTIR) testing, which uses light to measure the amount of carbonation remaining in the liquid after a period of time.

Unfortunately, these methods are labour intensive, require a great deal of product, and take

rate of CO2 loss is of interest to both bottle manufacturers and bottlers.

Until now, the methods of testing a container’s ability to retain CO2 have been Zahm-Nagle testing or Carbo QC pressure testing. Another is Fourier

PACKAGING & PROCESSINGSEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

29

weeks or months to provide useful predictive information on rates of CO2 loss.

There i s , however, an effective, non-destructive way of determining, in just hours after a bottle has been conditioned, the amount of CO2 permeating out of a bottle and the expected shelf life of its contents. It can be used for speedy determination of the amount of CO2 loss through the bottle wall, the closure, and across the seal.

Components of Co2 LossThere are three places CO2 can go after a bottle has been filled with carbonated liquid and sealed.

• As pressure inside the container stretches the bottle (bottle creep), CO2 can leave the liquid and occupy the headspace created by expansion of the bottle. This loss is limited by the maximum

the other two forms of CO2 loss. This is accomplished by testing after ‘conditioning’ the bottle, or bottles to be tested. The specific type of bottle determines conditioning time. It isolates the effect of permeation after the bottle has been filled and sealed.

Conditioning allows bottle creep and sorption to reach their maximum levels, so they are no longer factors in further CO2loss. At this point, the system has reached a steady state in which CO2 is lost only through permeation for the duration of the product’s shelf life.

ChanneLs of Loss By permeationH a v i n g e l i m i n a t e d , b y

expansion of the bottle and can be compensated for in carbonating the beverage.

• CO 2 molecu les can be absorbed into the bottle wall itself (sorption). Sorption is limited by the capacity of the wall material to absorb CO2.

• Finally, CO2 can pass through (permeate) the bottle wall, closure, and seal. Permeation is an ongoing process and contributes to the majority of CO2 loss over time.

isoLating permeationPermeation is the primary determinant of shelf life and must be measured separately from

Plastic beverage bottles do a near-perfect job of holding their liquid contents. The real challenge is holding CO2 gas, which can travel through the bottle wall, the cap, or the seal where cap and bottle meet.


For more information,ENTER No: 0640

conditioning, bottle creep and sorption as means of CO2 loss, you can proceed to separate the three possible channels of loss by permeation. CO2 can permeate through the bottle wall, through the closure, or across the seal between bottle and closure.

Placing a thick layer of epoxy over the entire closure of a test bottle effectively prevents permeation through the closure. A layer of epoxy over the closure and the space where the closure and bott le meet prevents permeation through both closure and seal.

By comparing loss from bottles with the two different levels of epoxy covering and an untreated bottle (or of a single bottle tested first without epoxy and then with two different levels of epoxy), you can determine the amount of CO2 loss via each of the three channels.

existing methods for Loss due to permeationExisting methods measure the amount of CO2 remaining in a bottle over its entire shelf life.

• The Zahm-Nagle method tests by piercing the bottle and measuring the pressure inside.

• In Carbo QC testing, the liquid is moved to the device’s measuring chamber for testing.

• FTIR testing is based on inf-rared (IR) absorption spectroscopy. An IR beam is transmitted through the bottle, and absorption values of the beam are measured to determine the concentration of CO2 within the bottle.

As the first two of these are ‘destructive’ tests, the testing

period must begin with a large number of filled bottles. All three of the tests must be repeated at intervals over the life of the product – usually weeks or months – using one or more bottles from the original batch for each test. The testing process continues until a tested bottle reaches an ‘expired’ state, thereby indicating the shelf life of the product.

improve, but such improvement comes at the end of the testing period, which could be months in duration. As a result, attempts to extrapolate shelf life from measurements made early in the test period will be unreliable due to small errors in measurement or variations between bottles. This is why these methods are generally applied over long periods of testing.

a Better Way of testingThe alternative to existing tests is to place the bottle within a closed chamber and measure the increase in CO2 in the chamber over time. Since you are directly measuring lost CO2, an error of one percent in measurement is just that, a one percent error – a huge improvement over the 100 percent error in the example above.

Using this method, the greatest accuracy comes at the beginning of the test period, providing numbers that can be used to accurately extrapolate shelf life based on just a few hours of testing.

Benefits of direCt testingDirect testing of CO2 loss offers several advantages over existing indirect methods. By eliminating weeks or months of testing, it can greatly reduce the time-to-market of a bottle or beverage.

If testing identifies problems, it allows quick action to address them. And because it can provide accurate measurements using a single bottle, it eliminates the variances among samples that can throw off traditional testing. Finally, the process eliminates most of the labour cost involved in existing testing.

Limitation of traditionaL methodsThe underlying problem with these tests is that they do not measure the amount of CO2 lost from the bottle; they measure the amount of CO2 remaining in the bottle.

Due to only a small fraction of the CO2 inside the bottle lost every day, it is difficult to accurately measure that loss, particularly early in the product’s shelf life. For example, if a bottle loses one percent of its CO2 on the first day of testing, and the test measurement of the CO2 remaining in the bottle is off by one percent, this represents a 100 percent potential error in the measurement of lost CO2.

As the amount of CO2 in the bottle drops over time, the accuracy of such testing may

Love

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Taking care of brewing www.ziemann.comZIEMANN – worldwide manufacturing

Together we realize your visions

From brewing to bottling

ZIEMANN Asia-Pacifi c Co., Ltd.

Bangkok, ThailandTel. +66 (0)2 [email protected]

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Taking care of brewing www.ziemann.comZIEMANN – worldwide manufacturing

Together we realize your visions

From brewing to bottling

ZIEMANN Asia-Pacifi c Co., Ltd.

Bangkok, ThailandTel. +66 (0)2 [email protected]

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In Capping & Closures

SAFETYIn Capping &

helping f&B Manufacturers battle bottling, canning, capping & closures issues with a clear vision. By Didier lacroix, senior Vp, international sales & services, Cognex


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Closure safetyWith minimal production errors (keeping defects from leaving the production plant) and hence heightened product safety, F&B manufacturers will enjoy sustained customer satisfaction and improved brand image, which will in turn impact their bottomline positively.

The same applies to the closure aspect of F&B packaging as well, be it bottling, canning or capping or any kinds of closure. To reduce manufacturing errors

IN today’s recovering economy, f o o d & b e v e r a g e ( F & B ) manufacturers and packagers are still primarily focused on one topline concern – product safety.

P r o d u c t s a f e t y h a s many implications for F&B manufacturers and packagers, the two most important being cost and reputation.

Tough competition means consumer product manufacturers and packagers cannot afford production errors, leading to a lapse in product safety. This is because when errors do occur, increases in fuel and commodity pricing can strain already thin profi t margins.

and costs as well as uphold reputation, com-panies must addinspections for

PACKAGING & PROCESSINGSEPTEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

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missing or misapplied caps and safety devices.

This is where machine vision comes in. It can help F&B packagers to find package position/orientation, so that sealing of the product can be done effectively.

It can also help to inspect closure, by making sure that it is the right type of cap required for a bottle, that the caps are properly placed and sufficiently tightened, as well as help with proper placement of tamper evident safety rings. By doing so, the sealing integrity of the packaging is ensured.

Here are two examples of Asia Pacific-based F&B firms using machine vision to minimise closure errors.

Quality CheCk after fillAustralian-based Original Juice Co found itself with a challenge

when it came to achieving con-sistent results in the placement of a bottle cap onto a product bottle after the filling stage.

It wanted every bottle cap that gets twisted onto all of their different product bottles to be applied fully, to be applied straight and not skewed, and to be sure that the tamper-band is not broken on those particular products that require one.

The shoulder strength of the various bottles is very important and must withstand significant head pressure and torque in capping and filling stages of operation. Any defect that could compromise the integrity of this area is looked upon very seriously.

QuiCk CheCkIn addition to performing reliable and repetitive applications, the machine vision system would need to inspect at a high-speed rate of up to 300 bottles per

minute to accommodate the high production requirements of the juice company.

The overall machine vision system consists of a touch-screen industrial PC incorporated into a stainless steel enclosure. The enclosure also houses the Ethernet hub, the digital power supply of the lights, a PLC and various power distribution components. After bottles have been filled and capped they travel down the conveyor line, where two cameras sequentially inspect the bottles.

first eyeThe first camera looks directly at one side of the bottle and inspects the bottle cap at this side only. A red LED backlight provides the camera with a silhouette image of the bottle. Back lighting provides maximum contrast between the product outline and its background and is ideal for measuring external

PACKAGING & PROCESSING ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2010

34

part edges. This results in images that work well for the vision system’s measurement and inspection tools.

When the bottle comes within the camera’s fi eld of view, a sensor is triggered and an image is taken. Software tools would then analyse the image for defects and determine whether a bottle is fl awed or not. In the event of a failure being detected, a fail signal is sent via one of the camera’s outputs to the PLC. The PLC then triggers a reject mechanism, which removes the bottle from the line. After passing the fi rst camera, the bottle will travel a little further before the second camera acquires another image of it.

seConD sightingThe second camera, mounted similarly to the first camera except at the opposite side of the conveyor, focuses on the other side of the bottle cap. The same inspection criteria apply equally to this camera. All defective parts are knocked off the conveyor line into a reject bin. A red beacon also becomes illuminated for fi ve seconds when a bottle defect is noticed, notifying the operator.

Quality aesthetiC shortlist Good parts are simply allowed to continue unhindered on the production line. During this inspection a pattern of lines is projected onto the bottle cap and bottle, and the vision system is used to detect any deformity in cap height on the bottle, cap presence or absence, tamper-band presence and quality, and cap skew.

To complete these tasks the vision system uses edge detection and histogram software to measure the cap, analyse the angle of the cap and determine cap presence.

Due to the number and variation of bottles involved, the system would need to be able to accommodate easy product changeover. The mechanical fi xturing was designed with this specifi c requirement in mind. The cameras, backlights and sensors were mounted onto one fixed bracket that could be moved vertically via a turn wheel by the operator to accommodate the

a corresponding button appears. When pressed, it loads the correct vision fi le associated with the new product being run on the line.

On successful completion of this step, the main software interface screen will contain the descriptive name of the bottle type selected. The changeover procedure is now complete and the line is ready to run.

When the line is running, a custom application on the VGA touch-screen monitor shows the last failed image acquired from each camera. The cameras also sent their data back to the PC, which is stored in text fi les. This provides quality engineers

different height requirements of the bottles involved.

ChangeoVer proCeDureThe changeover procedure requires a height-determining tool to be temporarily attached to the fi xture. Using a turn-wheel, the operator screws the tool down to a position, whereby the tool rests gently on top of the bottle lip.

When the tool rests on top of the bottle lip, the correct camera/light/sensor position for that product has been set. On completion, the operator removes the height-determining tool from its slot.

The fi nal step in the change-

over procedure is where the operator makes a selection, via a custom application, using touch commands on the computer’s screen. This screen uses a tab-style interface to segregate the dif ferent bottle types appropriately. Each tab has a descriptive name indicating the different bottle categories.

On selecting the appropriate tab to the bottle type being run,




35

in order to accommodate any new bottle and cap types in the future, the juice company is able adhere to their pledge in offering quality products.

inspeCtion on Beer lineIntegrating a user-friendly vision sensor into a multiple-product bottle crowning line provides a simple solution to fault detecting for Tooheys, an Australian brewery. It currently produces more than 300 million ltr of beer annually from its Lidcombe-based brewery in Sydney’s west.

Any company operating in a production critical industry on this scale knows just how

damaging undetected product defects can be to business and understands the true value of an effective product defect inspection system.

Meeting Quality Controls expeCtationsAt the brewery, two product lines running multiple bottled products are required to make frequent product changes – often in the

qualities, detecting scratches, water blobs, misprints or print faults.

Vision installationVision sensors are installed on the brewery’s AB2 bottling l ines, each inspecting for correct crown placement on the product selected.

The camera is mounted on an adjustable post, specifically designed to allow for bottle height variations. Upon product selection the camera is simply moved up or down to maintain a camera focal length of 125mm from the top of the bottle crown.

Along with the camera itself, the mounting bracket houses a DOAL (Diffuse On-Axis Light) lighting system, used to emit a red light on to the crowns. The red-cut lens cover filters out ambient light, resulting in a image captured by the camera.

All controls for the vision sensors are wired back to the line’s main electrical panel. Within the panel lies the power supply for the DOAL lighting system and the cameras. The panel also houses the I/O module.

This module interfaces with the vision sensor and the PLC, allowing product changes to be loaded into In-Sight and output changes to be relayed to the reject mechanism. Consequently, if an incorrect crown is detected, the bottle is rejected further down the line via a delayed signal sent from the PLC. For ease, the cameras can be monitored via an Ethernet connection back to a local PC.

With a machine vision system, the brewery is able to minimise bottle crowning errors, and hence ensuring that its products are bottled safely and effectively.

with more information about their process.

The vision system’s key asset is preventing defectively sealed bottles from being shipped to customers. Most importantly, the vision system has ensured that every bottle leaving the plant is free of imperfections. Given that the machine vision system would cater to all current bottle products, and also be scalable

course of a 24 hour period. With each product change

requiring a change in bottle crown or cap, incorrect bottle crowning can occur. Add to this, a line speed running at 1,200 bottles per minute, and it is easy to see why a fast and reliable defect inspection solution was neces-sary to satisfy the brewery’s quality controls.

The company turned to machine vision for its inspection solution, given that the technology has the capacity to detect defects in any 360 degree orientation, and the ability to make changes to the threshold determining acceptance of variable product

ALL millers are familiar with the problem: wheat fl our with a low protein content often has to be enriched by adding vital gluten. The addition of gluten improves the flour’s baking properties, but it also increases the cost of raw materials.

To many millers and bakers, gluten is the most important constituent of the wheat grain. Although it is the quality of the gluten – its properties – that matters as well as the quantity, a high percentage of protein and wet gluten is still regarded as

compensate for the deficits of weak fl ours with fl our or baking improvers, but the results were never satisfactory. With conventional treatment methods, the potential for improvement was already exhausted, which meant it was not possible to boost performance to the level of optimally treated, high-gluten fl ours.

naTUral poTenTial boosTAfter years of research, the production and marketing of complex protein fractions and enzymes was achieved. It boosts the natural potential of the wheat gluten without impairing the effects of other fl our improvers.

According to Dr Lutz Popper, head of R&D, the starting point for its development was the conviction that by nature, the protein composition of wheat gluten is not always optimally suited to the purpose of baking. As such, even if weak flour is enriched with dry gluten, it does little to change the initial situation. Although it increases the proportion of gluten in the fl our, it does not always guarantee a corresponding increase in the volume of the baked products.

It is the combination of suitable proteins and cross linking enzymes that makes it possible to adjust the flour’s natural gluten network optimally to the baking process. An additive was developed to do just this; its specifi c composition triggers the interaction of the proteins naturally present in the gluten, which is necessary for taking up and cross - l ink ing the additional proteins.

The ‘gluten booster’ enhances the performance of the gluten in the flour – whether this is naturally present or whether it is added vital gluten. The additive enables users to replace vital

a guarantee of good, uniform results in the baking process. So wheat with high gluten content nearly always fetches a better price than a similar lot with lower values.

In order to improve the baking properties of wheat with low gluten content, vital gluten is often added to the fl our. However, since the addition of gluten is an appreciable cost factor, every mill tries to keep enrichment of this kind to a minimum.

In the past, there have been numerous attempts to

in order to improve the baking properties of wheat with low gluten content, vital gluten is often added to the fl our. However, the addition of gluten is an appreciable cost factor. by Martina schneider, cereal technologist and specialised journalist, for Mühlenchemie

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INGREDIENTS & ADDITIVES

gluten in part or even to do without it altogether. Even if a relatively large amount of gluten is needed, it is possible to reduce the amount added by at least 50 percent without impairing the baking performance of the flour.

TesTs For eFFicacyThe action of the flour improver was documented based on its performance in baking trials and with rheological measurements of the dough. The products used in the tests included small articles made with wheat flour, like baguettes, which are popular in many parts of the world.

The tests were conducted in line with typical market conditions. The products used were two flours from the same lot of wheat, with 10 and 12 percent protein respectively, which had been given basic treatment in the form of conventional oxidation and enzymes.

To these reference samples, 1.5 and three percent vital gluten was added respectively. In the further course of the tests, the flour experts then replaced this added gluten partially or completely with the gluten booster.

The baking trials showed that as little as 80 to 100 grm of the gluten booster to 100 kg of flour were able to replace half of the quantity of gluten. In the case of the flour with the higher protein level, the addition of 0.1 percent gluten booster replaced the dry gluten completely without impairing the volume or crumb structure of the baked products.

increased absorpTionMills that did not wish to add vital gluten to improve weak flours were largely dependent on enzymes to enhance baking performance. However, these aids have definite weaknesses, as Dr Popper explains: “Enzymes have

an undesirable side effect. As a rule they reduce the stability of the dough, and that was reflected in our Farinograph tests too. But when the gluten booster was used in conjunction with 1.5 percent vital gluten, the result was quite different. We even achieved greater water absorption and a more stable curve than when 1.5 percent vital gluten was used alone.”

Glucose oxidase – another commonly used enzymatic gluten replacer – was also analysed thoroughly in the comparative test. Although this additive improved the results in the Farinograph, the effect was only evident after a long mixing time of eight to 10 minutes.

Moreover, in this case it is no longer possible to boost baking performance further with the aid of other enzymes, since this would result in an overdose of enzymes with undesirable effects on the rheology and handling properties of the dough.

poTenTial alTernaTiveMarket experts expect the gluten booster to meet with keen interest in the international milling and baking industry, for the wheat processing sector has been waiting for an efficient and cheaper alternative to vital gluten for a long time.

Inexpensive wheat varieties could be improved significantly through the addition of amounts as small as 0.1 to 0.3 percent. Further more, it is not a problem to integrate the addit ive into existing processes and formulations. The use of the gluten booster requires practically no adjustments to production sequences or to the addition of other baking improvers.



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Globalisation

A fi rst overseas plant and a drive to stay current with trends, Angel Yeast shares more on its plans. By Tjut Rostina

StepsTowardsStepsTowardsSteps

WITH an eye for moving ahead in the international arena, the yeast company makes its footprint with its fi rst overseas plant, and an aspiration to cooperate with fellow industry players in a bid to develop and promote healthier foods for the consumers’ enjoyment.

The China headquartered company is known for its wide variety of yeast or yeast derivatives for the food and beverage industry, human health care, and biochemical industry.

Asia Pacific Food Industry catches up with the company’s chairman of board and president, Yu Xuefeng to fi nd out more on the company’s future plans and upcoming trends.

What makes the company stand out from other competitors?

The company’s growth is fuelled largely by three

aspects. Firstly, the rapid growth of the Chinese economy and a good domestic environment for enterprise development helps to drive the company forward.

Secondly, the company directs a great deal of attention towards technological progress. As a result, a large number of highly competitive products are developed, such as sugar-tolerant instant dry yeast, super alcohol active dry yeast, selenium yeast 2000, and yeast glucan.

Finally, our marketing acti-vities are centred on market orientation and profi t seeking for customers, which are also core values of the employees.

Could you share with us more on your R&D activities?

Research and design activities for products

and technology application are dedicated to improving

Yu Xuefeng, chairman of board and president, Angel Yeast

YU

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38



trend gradually. Not only in terms of sales network, but more importantly, the company shall meet the conditions for total inter-nationalisation development, including R&D, management, production and marketing.

At present, construction of the yeast plant in Egypt is most important for Angel Yeast. The Egypt project shall be a key milestone for us in achieving the goal as an international, professional yeast company.

What are the current challenges facing the company?

The challenges are mainly in three areas. Firstly, the

growing cost for raw materials and energy. It is well known that yeast production costs increased sharply due to the global yeast capacity expansion and reduction of energy resources.

Secondly, the company is facing pressure from the increased valuation of the RMB currency. Lastly, we are faced with challenges in coping with

the first overseas yeast plant construction in Egypt, and our global operations, as these are new areas for us.

What are the company’s plans to cope with this?

We have realised and understood the situation,

and so preparations have been made to meet those challenges.

We will intensify our efforts in promoting new products. The brand influence will be further established in various ways, with multiple-business development and improved marketing.

Up-to-date technology, process & new materials shall also be put into operation, further reducing production costs through technological progress.

The company’s management and capital efficiency shall also be improved by incorporating tools such as SAP and CRM system into the daily operations.

the quality of life by providing natural, nutritious and healthy food ingredients.

The business prospects result from many of our research projects. An example is the aluminium-free leavening agent project, which was used to solve aluminium pollution in Youtiao (Chinese fried dough stick).

Additionally, the yeast extract meets the market demand in Clean Label EU and the salt-reduction trend.

What are the trends that we can expect to see from the baking industry within the next five years?

In future, we can expect more in the development

of products based on health. Through co-operation with the other players in the industry, together we can promote product diversity, spread the concept of healthy living, and promote progress in technology.

In order to keep up with this trend, we will always adhere to the idea ‘natural, nutrition & health’ in product development.

What is the company’s expansion plans?

The company will base itself upon the home

market first, since China is one of the globe’s largest economies. The domestic market was, and will still be our marketing focus in future.

Additionally, we will further develop our presence in the international market. Currently, our products are exported to more than 120 countries and regions via sales agents established in all continents. We still have a long way to go in global marketing, a huge yeast market overseas for us to explore.

Our marketing plans shall correspond with the globalisation

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to specific consumer groups, especially women ages 18 to 34, and people who exercise.

PROTEIN FOR SATIETYMore than half of consumers studied believed foods enriched with protein can increase satiety. Its role in satiety is clear. Many research studies have concluded that diets higher in protein can help promote satiety, or a feeling of fullness.

Research shows a positive meal effect of protein on satiety.

Several recently published review papers, as well as an independent review of the literature conducted by the National Dairy Council, have concluded that protein has a greater effect on satiety than carbohydrates or fat.

These f indings fur ther reinforce a 2002 report released by the Institute of Medicine (IOM) that concluded: “A number of short-term studies indicate that

protein intake exerts a more powerful effect on satiety than either carbohydrate or fat.”

The majority of these studies have shown a meal with 30 to 50 grams of protein to be effective in producing satiety. Future research needs to address whether smaller amounts are equally effective.

LONG LASTING SATISFACTIONIn addition to meal-by-meal effects of protein on satiety, studies

Whey protein ingredients can make food products more satisfying and appealing to consumers. By Vikki Nicholson, VP, US manufacturing & ingredients marketing, US Dairy Export Council.

IT is no surprise. Many Americans trying to lose weight fail because they feel hungry. Lingering hunger can lead to more snacking and ultimately cheating on a diet.

A recent study by Dairy Management Inc (DMI) found that two-thirds of consumers agree that feeling full is important if you are trying to lose weight, and if you feel hungry, you cannot be at your best.

To complicate matters, hectic schedules often cause these same people to skip sit-down meals,

and get through their days by snacking on the go. Consumers are interested in products with a satiety benefi t.

In the same study, two-thirds of consumers said it was extremely important or very important that a food or beverage makes them feel full.

Why? Because feeling full reduces cravings for snacks and helps them eat less, and because feeling full makes them feel satisfi ed and content. This satiety benefit was most compelling

Desire For Satiety


40

HEALTH & NUTRITION

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subsequent meal offered one to eight hours after the preload meal• Assessment of volun-

tary energy intake over time (24 hours to several weeks)

As part of a higher protein diet, whey protein can help promote satiety. Whey protein can be used to create products to help promote satiety. Here’s why:

Whey protein is a complete protein, con-

your products can help deliver satiety benefits. So it makes sense to add whey protein to food and beverage formulations and make sat iety c la ims. Here are some insights from research on a range of consumer desires on this subject. Satiety cla ims appeal to severa l consumer targets.

• Interested in weight loss:Responds to language such as ‘feel full with fewer calories’, ‘reduce appetite’ and ‘helps you eat less’. They are also more likely to be female.

• Interested in a healthy, balanced diet:Consumers in this category respond to language such as ‘reduces cravings for unhealthy snacks’. Seventy two percent of consumers strongly or some-what agree that the best way to control hunger is through a nutritionally balanced diet

taining all of the essential amino acids required by the body. It also offers one of the highest bio-

logical values of any protein, which means whey protein is easily absorbed and utilised by the body.

T h e p r o t e i n c a n b e incorporated into a variety of foods, providing an easy

have shown higher protein diets also can have a satiety effect. One review concluded: “Protein-induced satiety has been shown with high protein ad libitum diets, lasting from one to six days, up to six months. After a high protein ad libitum diet, significantly greater weight loss has been observed.”

Satiety StudiedSatiety is a feeling of fullness after eating, which can be ascribed to a particular food or meal, or to the overall diet.

Researchers measure satiety in a number of ways:• Fullness ratings using visual

analog scales administered prior to and for one to six hours after a fixed test meal, or ‘preload’

• Assessment of motivation to eat up to about six hours after a meal

• Quantification of caloric intake at an ad l ibitum

• Consumers who want to feel satisfied:They respond to statements like ‘feel satisfied until your next meal’ and ‘hunger satisfaction’. Forty four percent of respondents cited feeling satisfied or content as a reason why satiety was impor-tant. They are also more likely to be male and less concerned about eating healthy.

way to increase the nutrient value of food products and giving consumers options for increasing the protein content of their diets.

Whey protein may lead to satiety by stimulating several gastrointestinal hormones that are thought to regulate appetite control in the brain.

Meeting deMandSWhey protein ingredients in


Satiety is a feeling of fullness after eating, which can be ascribed to a particular food or meal, or to the overall diet.

Studies have shown higher protein diets also can have a satiety effect.

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HEALTH & NUTRITION

Angel YeAstBest Yeast for Best Quality Bread

Angel YeAst Co., ltd.

Tel: +86-717-6369 520 Fax: +86-717-6370 680Email: [email protected] [email protected]@angelyeast.com

en.angelyeast.com

Angel Yeast Co. Ltd, founded in 1986, is a high-tech company dedicated to theresearch & development and mass production of yeast products and its ramification.ANGEL could supply you with products and services in the following fields:n Baker’s Yeast and Ingredientsn Brewing & Fuel Ethanol Yeastn Yeast Extractn Nutritional Yeastn Yeast For Animal Nutrition

Healthy Life Innovator

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typical nature of harvest, milling, sifting and further processing.

RICE BRAN COMPONENTSThe stabilised rice bran is an ingredient composed of a complex matrix of insoluble fi bre, soluble fi bre, non-allergen (hypoallergenic) protein, and trans-fat free oils.

As such the ingredient can be used without the concerns

of spoilage and loss of heat-sensitive nutrients, including maintenance of high levels of phytosterols, gamma oryzanol, tocopherols and tocotrienols.

The combination of rice protein, rice fibre, rice oil and over 100 anti-oxidants and co-factors deliver long-term energy burn. Clinical studies have also shown it to aid in cholesterol and blood sugar management.

C e l i a c d i s e a s e i s a n autoimmune disorder triggered by gluten, the protein in wheat, barley, spelt and rye. It is usually recommended that celiac sufferers also avoid oats, although this cereal does not contain gluten.

Reason being, cereals often can become cross contaminated with gluten during harvest and subsequent further processing. Rice and rice bran does not contain gluten and possess no risk of being cross-contaminated with harvested grains due to the

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TECHNOLOGISTS have re-discovered the ‘gold of the orient’ as rice has been known for thousands of years. This time with a twist: besides the presence of phyto micro-nutrients including many antioxidants, stabilised rice bran can also be considered a synbiotic ingredient due to the presence of both pre and probiotic dietary fi bre.

This alone creates marketing opportunities especially for modern lifestyle consumers who are conscious of nutritional performance, including the total absence of gluten, something of great importance for the growing numbers of celiac affected people.

Stabilised rice bran creates marketing opportunities especially for modern lifestyle consumers who are conscious of nutritional performance. By Henk Hoogenkamp

Part 2: Lifestyle Foods

toSoy Ricefrom


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HEALTH & NUTRITION

STABILITY IS KEYFrom moisture management to acting as an unimposing carrier in seasoning blends, the ability of stabilised rice bran to outperform other ingredients while maintaining similar water activity levels is unparalleled. Subsequently, stabilised rice bran can be considered an essential ingredient to manage moisture and nutrition across a variety of applications while delivering quality, taste and least-cost options.

From a technological point of view, the stabilising properties have shown capabilities in a wide range of further processed meat products.

In most cases, a relatively small percentage of addition allows this all-natural ingredient to wholly or partially replace materials commonly used in the past such as carrageenan, soy protein, modified poly-saccharides and starches. All this while also eliminating chemical-sounding E-numbers on labels which consumers increasingly have reservations on.

The combination of these ingredients while maintaining its all-natural origin, result in its ability to control purge in processed meat products. It increases water retention and improves cooking yields throughout the thermal processing cycles.

There is no need to mention confusing E-numbers or chemi-cally sounding names on product labels. To sum: rice bran is a label-friendly, ecological sound healthy ingredient that provides low-cost sustainable nutrition and applications for a rapid increasing world population.

BREADED COATED FRIED FOODSExtensive testing confi rmed that the inclusion of defatted rice bran as a partial replacement

of wheat flour (5<15 percent) in batter systems significantly reduces oil uptake in deep-fried products such as chicken patties and nuggets.

Tests have further confi rmed that reduced oil uptake not only improves the nutritional profi le, it also improves organoleptic quality included much desired crunchiness.

When used in tandem with stabilised rice bran as a small inclusion level (<1.5 percent) in the meat matrix, water loss from the cooked or fried meat patty is also greatly reduced which significantly improves juiciness’ and succulence of the fi nished product.For more information,ENTER No: 0661


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HEALTH & NUTRITION

OVERVIEW OF FUNCTIONAL FOOD FIBRES• Carrot Fibre• Pea Fibre• Fruit Fibre• Psyllium Fibre• Glucomannan (Konjac Root) Fibre• Sugar Beet Fibre• (Cellulose)• Cereal Fibre Blends

• Potato Fibre• Oat Fibre• Wheat Fibre• Corn Fibre• Soy Fibre• Rice Fibre• Bamboo Fibre• Citrus Fibre

BENEFITS STABILISED RICE BRAN• High tolerance thermostable water holding capacity• Improves juiciness, texture, and processing yields• Improves secondary reconstitution• Improves nutritional profi le by providing all-natural dietary fi ber, healthy rice oil, protein and micro-nutri components• Potential to partly replace phosphate and reduce salt levels• Slight honey/nutty fl avour• No colour defi ciencies in white poultry meat when used at levels of < 1.5 percent• No-GMO• Hypoallergenic• Low glycemic response• ‘Non-bloating fi ber’• Zero grams trans-fat and cholesterol• More than 100 anti-oxidants and co-factors• Green labeling and E-number free• Dust-free dry addition• Lowest cost profi le option of all alternative ingredients

BENEFITS OF DEFATTED RICE BRAN• Defatted rice bran reduces oil uptake during deep-frying• Improves cross-linking and adhesion of substrate• Calorie reduction• Improved nutritional profi le• Freeze-thaw stable• No-GMO• Green labeling and E-number free• Hypoallergenic• Cost effi cient


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HEALTH & NUTRITION

Despite being a food ingredient that has been used for centuries in various food applications, definable nutritional benefits can be created by incorporating gum arabic into various food mediums. By Sarah Sy, commercial director San a Creme, Kerry Asia Pacific

Gum Arabic In

NutritionalApplications

Gum arabic is a natural occurring gum made from the hardened sap of the acacia tree found in tropical and sub-tropical regions. The practical application of the gum – also widely known as gum acacia – evolved as it spread via international trade beyond its original home in Arabia and Africa.

Today, it continues to be used in a variety of ways across a range of industries. It acts as a binder in the pharmaceutical and cosmetic sectors, is part of the printing production process, serves as an important ingredient in shoe polish and is used as a lickable adhesive in postage stamps and cigarette papers.

This is a consequence of gum arabic’s chemical composition. It is made up of a combination of glycoprotein’s and saccharides, which provide it with the pro-perties of both a glue and binder. But, what is most significant about the ingredient is that it is a glue and binder which is edible. The most important application is in the food industry where it is used as an emulsifier, flavour fixative and stabiliser.

Traditionally, gum arabic is assigned the e-number E414, however, when used as a fibre source, it is common to declare it as gum arabic (soluble fibre). It contains 85 percent soluble dietary fiber (dry basis). It has also been granted GRAS status by the FDA in the US.

The ingredient is a fast dispersing product that hydrates quickly. It also has little or no impact on viscosity, nor does it gel at concentrations of 30 to 50 percent. It is ideal for low pH and thermally processed products, as it is heat and acid stable.

Role In ContemPoRARy FooD InDuStRyGum arabic is a popular ingredient in, for example, hard gummy sweets such as M&Ms, marshmallows and gumdrops, soft drink syrups and the edible glitter used in cake decorations.

Exploring how its uses can be further expanded has been the subject of a significant amount of research in the last number of years. Recent studies on its

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Gum arabic also offers potential business process benefits. It can help reduce the initial cost of probiotic containing products by providing maintenance and protection to the bacteria essentially to them

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HEALTH & NUTRITION

functional and nutritional benefits demonstrates that gum arabic:• May provide satiety• Promotes the growth of

beneficial bacteria in the gut as a prebiotic

• Protects probiotic in various food matrixes

PRovIDIng SAtIetySatiety is a feeling of fullness that suppresses hunger and inhibits the desire to eat. It also effects eating patterns and influences changes in food preferences.

T o g e t h e r w i t h t h e Leatherhead Food International and NutriScience in collaboration with University Of Maastricht, an investigation was performed on the effects of a special blend of arabic gum, on satiety perception and energy intake among a

60-person sample volunteer population.

The study, a randomised, double-blind, within-subject, five-way cross-over experi-mental design, involved the administration of one of five combinations of the blend along with control doses on five separate study days.

It found that five and 10 grm doses of the blend resulted in a significantly lower energy intake three hours after consumption. Subjects did not compensate for this. Study participants who consumed less at the first meal

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did not react by eating more at the subsequent one.

The study’s VAS (visual analogue scale) scores es-tablished that there was a significant effect over three hours at each of the doses of the blend. It became clear that the gain in satiety perception over the first three hours was extended even after consumption of the ad libitum meal, suggesting a prolonged perception of satiety.

The research established that the blend under investigation is able to reduce energy intake at least up to three hours after consumption in doses ranging between f ive and 40 grm. Moreover, it provided reduced feelings of hunger over the same period across the same dose range.

gRowth oF BeneFICIAl BACteRIAA research study carried out in 2008, set out to investigate the prebiotic efficacy of the special blend of gum arabic.

Healthy volunteers consumed various daily doses of the product that had been dissolved in water. Daily consumption of water was taken as the negative control in the four-week test, while drinking 10 grm of inulin per day was set as the positive control.

Four weeks quantification of bacterial numbers in stool samples was performed via real time-PCR techniques to establish the effect of the gum arabic. T h i s w a s s u p p o r t e d b y questionnaires used to account for possible drawbacks.

Bifidobacteria and Lacto-bacilli were identified as the potentially beneficial bacteria for monitoring. Results showed a thirty-fold outgrowth in the former and an eight-fold outgrowth of the latter, when compared with water.

Against inulin, the most commonly used prebiotic on the market, it showed a six-fold outgrowth for Lactobacilli and a ten-fold outgrowth of bifidobacteria.

Good bacteria in the colon preferentially degraded the gum arabic blend. The research found that it could potentially benefit the host by producing short-chain fatty acids during fermentation

F u r t h e r s t u d i e s w e r e also performed on margarine products and its efficacy against inulin compared. At a six percent dosage level, the gum arabic blend showed minimal reduction in microbial levels compared to inulin for up to eight weeks. At levels of 0.5 to five percent, probiotic support is not dosage dependent, nor do inoculation levels affect the efficacy.

and minimising the outgrowth of harmful bacteria, such as that resulting from the colonisation of pathogens in gastro-intestinal tract. It also concluded that there are no adverse side effects to the blend such as flatulence and excessive gas production, for example.

PRoBIotICS PRoteCtIonAnother recent study examined how gum arabic protected bifidobacteria in two beverage mediums; orange and cranberry juice. The blend was added to three samples of the juices and then stored in sealed bottles at four deg centigrade for 60 days.

Results showed that the special blend of gum arabic extended the shelf life of probiotic containing juices by 20 days for orange juice and 35 days for cranberry juice.

gum ARABIC oPPoRtunItIeSDespite being a food ingredient that has been used for centuries in various food applications, applications with definable nutritional benefits can be created by incorporating gum arabic into various food mediums.

These include dairy, bever-ages, and fats and oils. It can also work in weight management products as a satiety agent and source of fibre.

Gum arabic also offers poten-tial business process benefits. It can help reduce the initial cost of probiotic containing products by providing maintenance and protection to the bacteria essentially to them.

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Our Quali®-Blends can offer the rightbalance of ingredients custom-madefor you. Blend in our extensive scientificexpertise, technical know-how, globalpresence and total quality assurance foryour peace-of-mind. DSM can help youget to market faster with appealingsolutions that work.

Wherever we are, we all care abouthealthy living. DSM’s broad portfolio ofinnovative, high-quality nutrients andour consumer insights will help yourproducts achieve consumer health andwellness goals. Via our global networkof blend facilities we create value-adding nutrient combinations.

DSM Nutritional Products Asia Pacific Pte Ltd.2 Havelock Road #04-01 Singapore 059763 www.qualityforlife.com

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HEALTH & NUTRITION

Markets Strengthen As Indians Explore Healthy Options

Market Report:

Food and beverage manufacturers gear up as more and more consumers switch to healthy living. By Rahul Asok, consultant, Datamonitor

The health and wellness wave is going to be a forerunner in shaping the Indian FMCG industry in the years to come. According to estimates, in 2009, the packaged food and beverages market in India was worth approximately US$21.6 billion, of which, health and wellness foods accounted for US$725 million.

This industry has been registering a solid annual growth rate of more than 25 percent for the past five years, highlighting t h e o p t i m i s m a m o n g s t consumers and the prospects of its manufacturers. The report shows that Indians have become increasingly aware of their health concerns and are proactively taking measures to deal with it.

HeAltH AwARenessSince Indians traditionally attach a lot of importance to ‘healthy eating and healthy living’, health food options are seen by many as a route to preventive healthcare, and this has begun

to command a larger share of the consumers’ wallet.

Over the last decade, the demand for health foods in India has been fuelled by the increasing incidence of lifestyle-related diseases, economic uncertainty and the awareness created through the media. This demand has now gathered enough steam to create a sustained impact on the consumers’ desire to eat healthy.

DuAl ImpActHealth consciousness has had an impact on Indian diet in two ways. Firstly, Indians have realised the importance of maintaining a healthy dietary habit of eating as much fresh food as possible and try to avoid potentially harmful fast/junk food.

Most Indians now better understand the perils associated with the consumption of junk food on a regular basis. A recent consumer survey conducted reveals that the effort to eat

healthily was linked to eating as fresh as possible. Indeed, 62 percent of the consumers stated that freshness related claims, even on processed food and beverages, had a significant impact on their product choices.

Secondly, they are increa-singly trying to ensure that their dietary intake is sufficient to meet their daily nutritional requirements. As a result of the massive transformation in the lifestyle of an average Indian, their health priorities have transformed as well. These days, eating healthily is not only associated with maintaining a disease-free body, but also ensuring desired levels of energy/stamina, cognitive alertness, and physical appearance in terms of body weight and shape.

In the survey, 70 percent of the consumers have indicated that they make a conscious attempt to eat healthily on a regular basis. Furthermore, the survey highlights that Indian

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HEALTH & NUTRITION

men and women display similar interest levels in improving their general health and well-being. However, women are more active in buying and consuming food and beverages with a health positioning.

InFoRmeD DecIsIonsOver the years, manufacturers in India have constantly made an attempt to position some of their offerings on a health platform. The manufacturers initially toyed with the concept of health and wellness to differentiate their offerings from that of the competitors in a growing market.

as unhealthy are removed or reduced in the formulation.

It was found that Indians are increasingly using the nutritional information on product pack-aging to understand such ingredient modification and potential health benefits, before making a product choice. At this juncture, companies would have to focus on creating descriptive package-literature/graphics linked to nutritional information and health claims, as this is going to play the most significant role in consumer’s purchase decisions.

FAlse clAIm AleRtSince the health and wellness

wave offers a potential for differentiated positioning and even helps in commanding a price premium as of now, many manufacturers often use unsubstantiated claims in their marketing campaigns or product labelling to gain an unfair advantage.

The flooding of markets with products making such false claims has led many Indian consumers in the last few years to displayed dissonance even over the legitimate health claims.

Lack of stringent regulations regarding advertising and marketing of FMCG products have held back the market from growing to its full potential. Therefore, it is imperative for the manufacturers to seek ways to add credibility to their health claims in order to reduce the consumer skepticism in future.

lookIng AHeADT h e r e i s a t r e m e n d o u s opportunity for the food and beverage manufacturers to drive growth. This can be done by offering ingredient modifications and packaging innovations to cater to this emerging set of health concerns and consumption patterns.

While doing so, it is also going to become important for the companies to focus on creat ing susta inab le and ethical processes for product development and marketing in order to profit from the opportunities in the Indian health and wellness sector.

However, as more and more companies join the health and wellness bandwagon, the point of product differentiation is fast blurring. To satiate the informed demands of today’s critical and discerning consumers, manufacturers have to continu- ously innovate by bringing in ingredients-linked claims, which are relevant and authentic.

Currently, the Indian market has product offerings with a mix of ‘good for you’ and ‘better for you’ positioning. ‘Good for you’ products are those that are fortified with ingredients that aid healthy living and ‘Better for you’ includes products where certain ingredients perceived

Most Indians now better understand the perils associated with the consumption of junk food on a regular basis. A recent consumer survey conducted reveals that

the effort to eat healthily was linked to eating as fresh as possible.

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BEVERAGE

Antioxidants from natural juices can help to combat the oxidation effects from the body. By Tjut Rostina

Natural AntiOxidants:

Juicesthat already naturally contain antioxidants.

VegeTABle & FRuiT Juices Fruit and vegetables are an important source of antioxidant nutrients, and the food and nutrition board of the National Research Council in the US have advised a consumption of five generous helpings daily. This is so that the antioxidant requirements by each individual can be met.

In fact, a diet in fruit juice could help lower the risk of Alzheimer’s and other diseases, according to a research by the human nutrition group at Glasgow University. The researchers had examined different juices for its antioxidant contents, plus its chemical components.

From there, it was concluded that grape, apple and cranberry juices had a high content of chemicals that would enhance health. Purple grape juice made with Concord grapes were found to have the highest and broadest range of polyphenols, as well as having the highest antioxidant capacity. This was at the same level as those found in a Beaujolais red wine.

Another vegetable that has been said to provide a high level of antioxidants is broccoli. The vegetable juice is packed with vitamins B and C, beta-carotene, as well as other nutrients like

Beverages packed with antioxidants could be the solution to fulfill a consumer’s need to battle oxidation damage done to their body. As people go about their daily routines, their bodies are affected by oxidation, simply by breathing, eating or even just being out in the sun.

The oxidation process occurs when body cells use oxygen. When this happens, free radicals are naturally produced in the body, and causes damage. T h e s e c a n i n c l u d e t h e deterioration of skin and bone condition, wearing out of organs and a lower immune system.

Antioxidants, which are dub-bed as ‘free radical scavengers’, can help to prevent or reduce the impact of oxidation. It can also enhance the body’s immune system, and therefore lower the risk of cancer and infection.

Antioxidants include vitamins A, C, E, carotenoids, selenium, l y c o p e n e , f l a v o n o i d a n d polyphenols. These can be found in fruits and vegetables, as well as tea, red wine and soy.

In order to ensure sufficient intake of antioxidant nutrients, manufacturers can consider adding antioxidants into bever-ages or marketing beverages

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fibre, zinc, folic acid, magnesium, and iron. The combination of these nutrients in the vegetable can cut risks of diseases such as cancer and infection, by boosting the immune system.

Other than everyday fruits like apples, oranges and the like, there has emerged a group of

fruits touted as ‘Superfruits’. This group, which includes commonly mentioned pomegranate, açaí and wolfberry, are believed to contain high levels of antioxidant nutrients and the potential health benefits it brings.

PomegRAnATesA native fruit of Iran and Northern India, it has been widely cultivated

in the Mediterranean as well as drier parts of Southeast Asia, like Indonesia and Malaysia. The fruit was introduced for cultivation to the US in 1769, and till today, it is grown in the dry climate region of California and Arizona for its fruit.

The pomegranate has a high content of flavonoid and anthocyanidin, and an ORAC (oxygen radical absorbance capacity) value of 2,860 units per 100 grm.

Fresh pomegranate juice contains 0.2 to one percent soluble polyphenolic flavonoids, which include catechins, ellagic tannins, as well as gallic and ellagic acids. In addition, the juice is made up of 85 percent water, 10 percent sugars, and 1.5 percent pectin, and ascorbic acid.

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

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The fruit has been linked to reducing the r isks o f diseases including cancer and neurodegenerative damage. According to a study led by Daneel Ferreira, from the University of Mississippi, the fruit could protect against prostate cancer and also in the slowing down of cartilage loss in arthritis.

Published in the Journal Of Agr icu l tu ra l And Food Chemistry, Mr Ferreira and his team wrote that the activity of cytochrome P450 1B1, an enzyme linked to various cancers, maybe inhibited by the fruit’s ellagitannin compounds.

AçAí Açaí is a dark purple berry native to Central and South America. The berry that is smaller than regular grapes has created hype in recent years for many of its health claims, including weight loss and age defying qualities. Although there have been arguments on the proven benefits of the berry due to limited research, the berry is still a valuable antioxidant provider.

The powdered preparation of freeze-dried açaí pulp and skin has anthocyanins that come up to 3.19 mg/grm, and is about 10 percent of the overall antioxidant capacity in vitro.

It also has flavonoid-like compounds, which includes homoorientin, orientin, taxifolin, deoxyhexose, isovitexin, sco-parin, and proanthocyanidins, measuring at 12.89 mg/grm. The fruit has low levels of resveratrol at 1.1 μg/grm.

In a research led by Dr Susanne Talcott, the berry’s ability to be absorbed by the human body has been proven. The study, published by Journal of Agricultural And Food Chemistry, was carried out by the team of scientists at Texas AgriLife Research

of Texas A&M University. It involved 12 volunteers, who consumed a single serving of açaí juice or pulp.

The subjects were given açaí pulp and juice containing half the concentration of anthocyanins as the pulp, and compared to applesauce as well as a non-antioxidant beverage. After a period of 12 to 24 hours, blood and urine samples from the subjects showed an increase in antioxidant activity, after

fruit and vegetables concentrate, or a placebo. The concentrate was made up of acerola,

cherry, apple, beet, broccoli, cabbage, carrot, cranberry, kale, orange, peach, papaya, parsley, pineapple, spinach and tomato.

From this study, it was found that the consumption of encapsulated fruit and juice concentrate contributed to an increase in plasma antioxidant

both consuming the açaí pulp and applesauce.

The berry’s antioxidant effects were demonstrated, and also its ability to be absorbed by the human body.

Juice exTRAcTsGulping down juices is not the only way consumers can receive the antioxidant nutrients. Another option is to take encapsulated fruit and vegetable juice concentrate.

The Food Science and Human Nutrition Department University of Florida, US, carried out a study on how well these encapsulated extracts can perform, basing it on indicators of good health, such as antioxidant status and serum levels of carotenoids and ascorbic acid.

The study was carried out on 59 subjects for a period of 11 weeks, and each received either a

capacity by 50 percent, helped reduce DNA damage by 40 percent, and also improved the immune function with an increase of 30 percent in T-cell.

The increase in antioxidant capacity was mainly a result of the increase in plasma levels of ascorbic acid, beta-carotene, lycopene and lutein. The study carried out by Nantz MP, Rowe CA, Nieves C and Percival SS were published in the Journal Of Nutrition.

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BENEO-Palatinit_APFI Final.pdf 2/23/09 7:24:51 PMBENEO-Palatinit_APFI Final.pdf 2/23/09 7:24:51 PMBENEO-Palatinit_APFI Final.pdf 2/23/09 7:24:51 PM

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polyphenol found in coffee, are demonstrated to be strong antioxidants in lab tests, and has also been shown to delay glucose absorption into the bloodstream.

Among the perceived health benefits of polyphenols include combating carcinogens (cancer-causing substances), helping repel heart disease and other cardiovascular problems, and acting as an anti-inflammatory agent.

Elsewhere, increased coffee consumption has been linked to a reduced risk of Alzheimer’s and Parkinson’s disease, as well as possible protection from liver cirrhosis and type 2 diabetes.

Rated as sixth in the list of 50 foods rich in antioxidants, coffee has the highest amount of polyphenols compared to other beverages, and has four times the amount of polyphenols found in green tea, according to a Swiss study published in the Journal of Agriculture and Food Chemistry.

Black coffee beans contain 22.6 mmol total antioxidants per 100 grm, while raw coffee beans contain less than this

While the debate on whether coffee is beneficial to one’s health has yet to subside, its abundance of antioxidants makes the case for a healthy cup. By Jerome Lim

CoffeeKicThe Ink

alcohol consumption, as well as exposure to radiation, chemical toxins, and bacteria.

Abundant in vegetables, fruits, and even seafood and red meat, the list of antioxidants include the vitamins A, C, and E, carotenoids, selenium, and lignan.

In coffee, the most available type of antioxidant is called polyphenols. Also found in other

beverages such as tea, chocolate, wine, and olive oil, polyphenols are plant-based antioxidants that may be classified into different categories such as phenolic acids, flavonoids, and other phenolic compounds such as capsaicin and tannins.

Strong AntioxidAntSChlorogenic acids, the type of

One of the most readily seen benefits of coffee consumption is the abundance of antioxidants it contains. These substances protect the body from the damage of free radicals.

As by-products of the body’s oxidation processes, free radicals are molecules that play a role in causing cell and tissue damage, facilitating aging, and promoting development of certain types of diseases, particularly cancer and cardiovascular problems.

Apart from being by-products of oxidation, free radicals may also be produced via exposure to certain situations, which include smoking, excessive

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The average adult receives 1,299 mg of their daily antioxidants intake from coffee, as compared to antioxidants from tea amounting to 294 mg.


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completely established, although studies generally lean towards showing that it is more beneficial than it is harmful as it shows promise in fighting certain types of diseases.

amount, as the roasting process generates new antioxidants for coffee beans that undergo the roasting process.

In terms of chlorgenic acid content, the Robusta species are generally considered to have more antioxidants than Arabicas: a 200 ml cup of robusta may contain up to 350 mg of the substance, while the same cup of arabica contains only up to 200 mg.

Nevertheless, high antioxidant content does not necessarily mean having an increased amount of them in the body, as these still need to be metabolised properly to be of any significant benefit.

While a definite understanding of how antioxidants metabolise in the body is still a work in progress, antioxidants found in coffee have a higher absorption rate than those found in other beverages such as green tea.

T h e a m o u n t o f ingested chlorogenic acid that reaches the bloodstream range from 33 to 75 percent, while those of caffeic acid, another type of antioxidant found in coffee, can be as high as 95 percent.

The remaining ones proceed from the small intestine to the colon where it can potentially fight colon cancer. Meanwhile, polyphenols stay only for short periods in the bloodstream before being excreted, so one must maintain a regular intake to maximise its benefits.

BiggeSt dietAry SourceStudies in past years have established coffee to be the biggest source of antioxidants in the US diet. According to a study by the University of Scranton, Pennsylvania, US, the average adult receives 1,299 mg of their daily antioxidants intake from coffee, as compared to

antioxidants from tea amounting to 294 mg.

Similarly, a separate study found out that coffee constitutes about 66 percent of antioxidant intake for Norwegians, who on average consume 480 ml of the substance daily. To be sure, antioxidants are more readily available in fruits and vegetables, but these are consumed less frequently than coffee, which has become a daily staple for most people primarily for its caffeine content.

Native to Ethiopia where locals have been using its bean to sustain them in hunting expeditions, coffee was first farmed by the Arabs more than 500 years ago, and later on produced as a drink

by the Turks. Today, coffee is

one of the world’s most highly traded commodity and one of the world’s most widely consumed

beverage. Despite the recent financial crisis, world coffee production in 2009 amounted to an estimated 120 million bags (60 kg/bag) repor ted the International Coffee Organization. Also, the International Trade Centre said that total exports from coffee producing countries were valued at US$13.64 billion last year.

Non-coffee aficionados may consider drinking tea – be it black, green, or other variants – which comes in next to coffee in terms of antioxidant content. Other sources of antioxidants for non-drinkers of coffee include fruit juices such as banana, pomegranate, and pineapple juice, vegetable juices, and wine.

KicKStArt For HeALtHFor all its free-radical fighting properties, coffee’s overall effects in the human body have yet to be

On the other hand, due to the drink’s high caffeine content, the American Dietetic Association recommends limiting the amount of coffee consumed to about two cups a day.

Overall, the high antioxidant content in coffee may prove to be just the kick one needs to take it seriously.

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AUTOMATION & FEATURES

THE decision as to which refrigerant should be used in a refrigerating or air-conditioning system is based on the major criteria of safety, costs and e n v i ro n m e n t p ro t e c t i o n . However, against the background of constantly increasing energy prices, the energy consumption of a system also plays an increasingly important role.

Ideally, the chosen refrigerant should have thermodynamic

properties, high chemical stability and good physical characteristics. Furthermore, it should have no or only a negligible impact on the environment, while also being inexpensive and available worldwide.

However, there is no one refrigerant that fulfils all these requirements. And so in practice, the decision for the most suitable refrigerant depends on a series of different factors.

In future, everything points towards the use of natural refrigerants in both ecological and economical terms, in order to safeguard both capital expenditure and the environment in the long term. By Monika Witt, chairwoman, Eurammon

Current Developments & Trends

Natural Refrigerants:

Here, the operating area and the operator’s requirements are taken into account, together with the installation site and environmental aspects.

It is above all the actual rating of the overall refrigerating system, while taking account of part load conditions that has a crucial infl uence on energy consumption, as the overall concept of a refrigerating system has a greater infl uence on effi ciency than the choice of refrigerant. However, a number of current projects show that systems operating with natural refrigerants are effi cient and environment-friendly.

AMMONIA REFRIGERATIONAmmonia (NH3) is the refrigerant with the demonstrably best thermodynamic properties. It is the only natural refrigerant that industry never wanted to dispense with on account of its high effi ciency. Ammonia has no ozone depletion potential (ODP) and no global warming potential (GWP), with a favourable TEWI (total equivalent warming impact) balance.

In industrial systems with capacities exceeding 500 kW, ammonia is simply unsurpassed in terms of energy and cost efficiency. It is also finding increasing use on a smaller scale, for example in systems with a capacity of less than 500 kW, where the quantity of ammonia can be reduced.

A t p re s e n t , i n t e n s i v e research is in progress here in particular within the range of small-capacity systems. The objective, among others, is to develop small, semi-hermetic and hermetic compressors with output below 100 kW. Reduced quantity heat exchangers are also being developed along the same lines. Furthermore, various research projects are also looking


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at simplified oil management with soluble oils to facilitate DX (direct-expansion) systems as well.

Save With CO2

The last ten years have brought about a constant increase in the interest shown in CO2 (carbon dioxide) refrigerating systems. This is due, for example, to the fact that Nestlé has constantly forged ahead with the development of NH3/CO2 cascade refrigeration plants, demonstrating their energy efficiency with installations in Europe, the US and Japan. Other companies have followed suit.

In addition, this trend has been encouraged by state incentives in some countries. For instance, the Netherlands grants considerable tax relief for CO2 systems, while taxation on synthetic refrigerants has been increased in Scandinavia. CO2 is also particularly suitable for heat recovery or heat pump systems. Applications of this kind are already widespread in Asia and other countries can be expected to follow.

How much energy can actually be saved by using CO2 depends above all on the ambient temperature. In the supercritical range, success is also being achieved in optimising system efficiency. This has been confirmed a m o n g o t h e r s by the Coca Cola Company, which uses both CO2 and R134a for its 550 litre refrigerators. The company’s systems operating with CO2, consume 20 to 30 percent less energy.

In the trans or supercritical mode (temperatures > 31.2 deg C), CO2 systems are in principle less efficient than those using synthetic refrigerants. Even

so, when viewed over the whole year, CO2 refrigerating systems are frequently more energy-efficient than those with synthet ic refr igerants , as most systems operate in the subcritical range most of the time, particularly in latitudes with moderate weather.

COOling With hydrOCarbOnSHydrocarbons such as butane, propane and propene are ideal refrigerants.

& Jerry also used butane for their ice-cream freezers for the first time in the US, with satisfactory results.

• PropanePropane has ver y similar thermodynamic properties to R22. Some Asian countries have therefore replaced R22 with propane in central air-conditioning systems and report cutbacks in energy consumption between 10 and 30 percent with

only minimum modifications necessary to the systems.

Unilever has also recognised the advantages of propane as a refrigerant: already during the 2000 Olympic Games in Brisbane and Sydney, the company performed a field study with 360 ltr ice-cream freezers, comparing operation with propane to operation with R404A. On average, the propane freezers permitted energy savings of about nine percent.

Hydrocarbons have excellent thermodynamic properties, which is why refrigerating and air-conditioning systems operating with these substances are particularly energy-efficient. They are well miscible with

• ButaneButane is successful in more than 300 mill ion domestic refrigerators currently being used. Furthermore, it can also be

found increasingly in smaller commercial r e f r i g e r a t i n g systems.

The beverages company, Pepsi , compared the effi-ciency of small drinks chillers with up to 150 grm coolant, a n d f o u n d t h a t

units operating with butane consumed up to 27 percent less energy than those using R134a. Since then, the beverages manu-facturer has given preference to butane in these chillers. Ben

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FunctionalIngredients

Natural FoodIngredients

FoodAdditives

BotanicalExtracts

ContractManufacturing

Health Ingredients Japan

Safety and Technology Japan

ParallelExhibition

for the rapid-growth sector of functional, nutritio

nal and natura

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Hi Japan is Asia’s premier exhibitio

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UBM Media Co., Ltd.Kanda 91 Bldg., 1-8-3 Kaji-cho, Chiyoda-ku, Tokyo 101-0044 JapanTel : +81-3-5296-1017 E-mail : [email protected] www.hijapan.info www.stecjapan.info

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conventional refr igerating oils and have a relatively high critical temperature.

Whi le the f lammabi l i ty of hydrocarbons requires hermetically sealed systems with explosion protection for electrical components, all components are easily available and current technology copes well with the demands of safe operation. Given the high energy saving potential of systems with hydrocarbons, a number of companies have announced their intentions of operating refrigerating systems with hydrocarbons.

Up to now, Europe has imposed a 150 grm filling restriction of hydrocarbons. However, this value was determined arbitrarily, so that it would be preferable to make the filling restriction dependent on the prevailing conditions in each case.

Recommendations for such site-dependent limit values could be compiled and developed in the framework of a scientifi c research project. Larger fi lling quantities could probably be permitted if the propane fi lling is located up high on the roof of a building, or in large, well ventilated rooms.

In the US, there seems to be a willingness to rethink the situation. While the use of hydrocarbons was restricted hitherto to industrial applications, this restriction may possibly be lifted in future. For the fi rst time, the US Environmental Protection Agency (EPA) has approved of a fi eld study that will test up to 2,000 chest freezers operating with flammable refrigerants. This could lead to a real breakthrough.

WATER REFRIGERATION The evaporation of water has always been used as a means of cooling. A huge fl ow of water vapour is needed to achieve an

adequate cooling effect, which in turn requires the use of turbo-compressors. Suitable machines here consist either of axial compressors with a relatively small base area and many stages, or radial compressors connected in series.

However, these are sensitive to load fluctuations and need operation to be constant. The situation is further complicated by the fact that operation takes place in a deep vacuum, which requires a tight system.

Even so, these technical requirements are offset by huge energy saving potential of about 25 percent compared to the currently available R134a liquid chilling units. This is why research is in progress in France and Dresden/Germany on prototypes for both radial and axial compressors.

AIR FOR FAST REFRIGERATION Air is interesting as a refrigerant for temperatures below –50 deg C. Systems with a closed air circuit are convincing above all on account of their particularly rapid cooling at low energy costs. Air has not, however, become widely accepted as a refrigerant due to the comparatively high costs for the overall system.

To achieve the necessary mass flow density, expensive turbo-compressor/expander systems are necessary together with special shaft seals to minimise leakage. However, at the same time air-cooled systems are also compact. This is why they are primarily used for gas liquefaction on tankers, where the high costs are justifi ed in view of the confi ned space available.

EARTH FRIENDLYAt present, around 15 percent of global electricity consumption is used to generate refrigeration

– resulting in huge savings potential. Measures to save energy throughout the entire service life of refrigerating systems are therefore acquiring increasing signifi cance and can help considerably to relieve the burden on the environment.

The use of natural refrigerants offers a double incentive for companies. By reducing their energy consumption, they not only cut back on costs but also help to protect the environment. And so in future, everything points towards the use of natural refrigerants in both ecological and economical terms, in order to safeguard both capital expenditure and the environment in the long term.


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Effective management of perishable goods in a supply chain requires mechanisms that ensure safety and accountability to all parties. By Jeff Baum, senior VP Manhattan Associates International (Asia Pacific)

StEPS Of IMPrOVEMEnt The food industry is responding to these challenges by developing and introducing food safety measures and legal requirements to track and control the sourcing and distribution of food goods.

In 2009 for example, the US Department of Agriculture’s Country of Origin Labelling (COOL) program went into effect. As the name implies, this requires that most meats, wild and farm-raised fish

Food industry supply chains are becoming increasingly complex. The industry faces challenges especially with regard to cold chain manage-ment, where companies operating in this space must continually c o m p l y w i t h re g u l a t o r y s t a n d a r d s ( t e m p e r a t u r e control), and adhere to industry best practice.

According to the As ia Cold Chain Centre, there is an increased awareness in supply chain management in the food industry, especially with regard to cold-chain management, given the unnecessary wastage of food through poor, negligent and uninformed handling and transport by many parties in food supply chains.

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• Tracking historic product movementPinpointing a product’s ‘ground zero’ (the country where its journey begins) is a fairly basic determination, but there are many touch points as it makes its way from pasture to plate.

However, each participant in the chain may have different

• Electronic solutionsThey are able to automatically track inventory details down to a specific facility or a particular in-transit vehicle and forward them along the supply chain. However, no government standards have been established as to how data is to be collected, so companies are hesitant to risk creating the

and shellfish, fresh and frozen fruits and vegetables, macadamia nuts, pecans, ginseng

and peanuts clearly indicate the countries where they were produced, processed and manufactured.

Exempt are processed foods that have ‘undergone specific processing resulting in a change of character’ (eg: bacon) or foods that have ‘been combined with another food component’ (eg: breaded chicken tenders or fish sticks).

On the surface, the COOL mandate may seem simple and straightforward. However, the US food chain is quite complex and was even called ‘antiquated’ when it comes to dealing with food safety, in a report from the Trust for American’s Health and the Robert Wood Johnson Foundation.

tracking systems that are not able to communicate with each other, thereby limiting transparency and true visibility into the end-to-end transaction.

• Lack of electronic tracking The majority of systems in place are manual processes with paper documentation that must be physically forwarded. As a result, records are only as accurate and timely as the paperwork submitted by the ranch that raises the cattle, the company that slaughters the beef and the distributor.

infrastructure needed to serve multiple-user supply chains that may not meet future guidelines.

• Limited functionality of manual systems Paper-based systems provide only discrete snapshots as a product makes its way through

Paper-based systems provide only discrete snapshots as a product makes its way through the supply chain. This is a disadvantage in the event of a recall or quality-control issue, when time is of the essence and the retrieval of detailed data is critical.

Ground meats, for example, may contain commodities that were born, raised and processed in three different countries. Further complicat ing this example is the fact that different products from multiple suppliers may also be combined to create the final item offered for sale to consumers.

IMPlEMEntIng IdEASAs a result, there are numerous challenges faced by processors, suppliers and retailers as they attempt to comply with COOL’s requirements. These include:

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the supply chain. This is a disadvantage in the event of a recall or quality-control issue, when time is of the essence and the retrieval of detailed data is critical.

For example, while manual records might indicate the date that a product was shipped from the supplier and when it reached a retailer, electronic tracking could also provide insight into a given problem by showing the temperature of storage inside the delivery truck along the way. This goes beyond COOL’s requirements, but such comprehensive details are in line with its intent to better protect the food supply.

BEnEfItIng EVAluAtIOn In spite of the challenges, COOL could bring advantages to both consumers and businesses.

If all participants in the supply chain adopted technologies that enable the electronic tracking of commodities, like bar coding, Radio Frequency Identification (RFID) tags and Advance Shipping Not ices (ASN) , numerous advantages would be realised for both food safety and efficiency:• Aside from clear labelling

at the time of purchase, consumers could use product serial numbers, lot numbers or other unique identifiers to find online data pertaining to product origin, its path to the retailer or to verify its authenticity.

• Capturing electronic data as close to the source as possible will streamline operations for ‘downstream’ processing. ASN, for example, eliminates the need to manually open boxes to capture unit-level data before passing them along to the next stage in the supply chain.

• In the event of a recall, comprehensive electronic data tracking enables com-panies to be proactive and immediately accountable. Panicked and chaotic attempts to gather relevant information would be eliminated.

Health officials could b e q u i c k l y f u r n i s h e d with relevant data for the entire length of the supply chain and only specifically identified items would need to be pulled from store shelves. Affected lots could be quarantined or destroyed before leaving warehouses or processors, and even be held on in-transit vehicles before being unloaded.

• In the event of quality-control issues, manufacturers

The food industry faces challenges especially with regard to cold chain management where companies operating in this space must continually comply with regulatory standards and adhere to industry best practice.

would be able to isolate and identify problem sources even in products containing commodities from multiple points of origin.

The improvements to opera-tional efficiencies are obvious. The customer satisfaction of such capabilities related to product recall and quality control issues are nearly incalculable.

SOftwArE APPrOAchThere are software solutions which ensure that companies have full product visibility throughout the entire supply chain. By implementing robust end-to-end warehouse manage-ment solutions, companies operating in the food and cold chain industry can enjoy a


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number of specific benefits:• Track dates, lots and rotation

to ensure that unique customer requirements are met and food gets out of the warehouse as quickly as possible

• Obtain visibil ity across the entire supply chain to maximise efficiency

• Receive alerts when bottle-necks emerge or exceptions occur so that organisations can respond quickly to avert problems

• Increase throughput with barcode scanning and voice technology, while improving accuracy

• Comply with regulatory and vendor requirements

Many industry leading ware-house management solutions

of fer capabil it ies that are d e s i g n e d spec i f ica l ly for companies operating in the food industry and cold chain management, including end-to-end traceability of goods and mobile access to the supply chain for remote users.

Among the developments in warehouse management over recent years is the introduction of RFID (or smart tags) to capture constant temperature readings and feed them back into a centralised system. This allows cool chain operators to track temperature readings and also detect if a flaw has occurred at some stage throughout their supply chain.

In terms of end-to-end traceability, which from the

economic conditions, supply chain outsourcing and advanced supply chain practices – each of these challenges increases risk in the supply chain and adds uncertainty around the flow of goods. The solution synchronises the flow of information and goods through a supply network by giving all trading partners the ability to share information within one platform.

There are five key components of the solution that can assist companies operating specifically in the food and cold-chain management industry:• Supplier enablement – Enables

companies to manage order fulfilment and automate communications through a centralised browser.

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If all participants in the supply chain adopted technologies that enable the electronic tracking of commodities, numerous advantages would be realised for both food safety and efficiency.

COOL program, is an important yet complex component of supply chain management, leading software vendors are developing warehouse manage-ment solutions dedicated to achieving this accurately and effectively. An example of this can be demonstrated in the Extended Enterprise Management (EEM) solution.

dAtA ShArIngGlobal sourcing, constricting

• Hub management / logistics gateway – Enables hubs and third-party logistics (3PL) partners to provide instant visibility of orders, shipments and inventory. Companies can also share critical data in real-time to keep all transportation partners working together.

• Store/customer gateway – Allows customers and stores to track, receive and confirm their orders and shipments


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through one centralised portal.

• Supply chain visibility – Provides a single, consistent, real-time view of the entire global supply chain. This provides greater inventory control.

• Supply chain management – A l l o w s c o m p a n i e s to track supply chain events in real-time and respond proactively to critical disruptions in the supply chain.

Another example of the type of capability being integrated into warehouse management solutions, which can be leveraged by the food and cold-chain management industry, includes mobile access to the supply chain. Mobile supply chain initiatives have become a priority for companies that require immediate visibility of supply chain processes while in the field, in real-time.

Solutions that rely on Radio Frequency (RF) technologies are often impractical and need wireless connections that are not readily available. To address these needs, the FieldScout application can be used to put ground-level supply chain functions in the hands of frontline supply chain professionals.

fAcIlItAtIng wOrkflOwWorking with handheld devices, the application is designed for extended enterprises to deliver on-the-go visibility and decision-making power, even when users are occasionally disconnected.

At the supplier or 3PL, companies can perform scan-based receiving at both the ASN and License Plate Number (LPN) level. They can also create and scan LPNs quickly for outbound shipments; print

or at the front door for local parcel shipments. In addition, companies can locate inventory anywhere in the store or in neighbouring stores and quickly manage ad-hoc inventory adjust-ments for in-store consumption or spot-counts.

While the COOL program has been met with mixed reviews and still has a number of issues to iron out, it is probably a step in the right direction.

PrOBlEM SOlVIngSubsequently, it will be interesting to see if the US COOL program will become the ‘poster child’ for other nations or regions that are struggling to keep abreast of this

pertinent but complex issue.M a n y c o u n t r i e s h a v e

investigated the viability of introducing similar programs; however most have not delved into it to the extent of the US. For example, in 2007, Singapore launched TR 24: 2007 Technical Reference on Cold Chain

Management for Vegetables – the first such national standard of its kind for the ASEAN region.

The standard, which sets guidelines for temperature a n d h u m i d i t y, f o r t h e storage and handling of the vegetables throughout the entire cold chain is probably the most significant of its type to date in the region. As the name suggests how-ever, this standard only covers vegetables.

Given that a large volume of food produce is sourced from Asia by the US, it is inevitable the US COOL Program will

eventually have some impact on the food and cold chain industries throughout the Asia Pacific region.

Only time will tell if the US COOL program is replicated at a country or regional level. However it is likely that the food industry is probably not the only segment that will face increased safeguards and monitoring.

American food supplies have faced numerous challenges: salmonella, E Coli, mercury in fish and seafood, Mad Cow disease as well as concerns over trans fatty acids, high fructose corn syrup, artificial growth hormones and genetically modified foods, and products from cloned animals. COOL is more than likely just the first step to address these and other issues.


Many industry leading warehouse management solutions offer capabilities that are designed specifically for companies operating in the food industry and cold chain management.

new outbound shipping labels and documentat ion when required; and dispatch shipments once fully loaded and ready for departure.

At the store, companies can conduct scan-based receiving for all deliveries, whether they are in the back for a DC delivery


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

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

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

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

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

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

• Bottling • Canning

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

InterI N D O N E S I A

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

Materials, Services, Equipment, Supplies

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

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

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

Franchising & Licensing.

SUPPORTED BY :

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

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

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

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

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

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

• Bottling • Canning

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

InterI N D O N E S I A

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

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

Materials, Services, Equipment, Supplies

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

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

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

Franchising & Licensing.

SUPPORTED BY :

Enquiry Number 2658

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EXHIBITION & EVENTS

THIS year’s installation of Food Ingredients Asia (Fi Asia) will take place from September 29 to October 1. The event will be located at the Jakarta International Expo Kemayoran, in Jakarta, Indonesia.

The trade event, which is happening in the Indonesian

It is expected to welcome about 10,000 visitors, made up of 80 percent of local visitors, with 20 percent from overseas. About 188 exhibitors from 18 countries will showcase their businesses, across an area of 4,827 sq m. This year’s country pavilions will include the US, China and India.

Visitors can look forward to free seminars conducted by various key exhibitors. The Indonesian Food & Beverage Association (GAPMMI), as well as the Indonesian Fishery Product Processing & Marketing Association (AP5I) will also hold association meetings at the event.

T h e e x h i b i t i o n i s c o -located with the conference titled ‘Emerging Issues And Technology Developments in Food and Ingredients’. It will cover the latest opportunities in the food ingredients industry, and is organ ised by the Indonesian Association Of Food Technologists (IAFT/PATPI)and SEAFAST Center IPB.

The conference will run from September 29 to 30, and focuses on issues such as development of local basedfood ingredients, technologyand ingredients for functional foods, as well as quality and safety aspects regarding food and ingredients development.

Jakarta International Expo KemayoranJakarta, IndonesiaSeptember 29 – October 1, 2010

______________________ Enquiry No: 0690

capital for the fi rst time, serves as a platform for the gathering of major food ingredient suppliers in the region. It is directed towards food producers, ingredients manufacturers, distributors, and equipment suppliers looking to target South East Asian food and beverage producers.

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Fi AsiaFi Asia2 10

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EXHIBITION REVIEWEXHIBITION & EVENTS

H7BOOTH

FIAsia

URC® fruit ingredients from Taura Natural Ingredients are distributed in Asia by

Mackessen Chemicals PTE LTD59 Jalan Pemimpin, #02-02 L&Y Building, Singapore 577218Tel: +65 6256 2556 • Web: www.mackessenchemicals.com

URC® High Performance fruit pieces are a unique bakery innovation that combines the science of food processing with the goodness of nature.

■ Made from real fruit■ Bake stable■ Low water activity■ No artifi cial preservatives or additives■ Halal, Kosher and Vegetarian

Add taste, texture and visual appeal to biscuits and cookies with the concentrated goodness of URC® High Performance fruit ingredients.

Real Fruit Pieces & Flakes For Baked ApplicationsURC® HIGH PERFORMANCE

Visit us at Booth H7,

www.tauraURC.com or fi nd out more at

www.matrix.net.my

TM

www.matrix.net.my

Contact:Matrix Flavours & Fragrances Sdn Bhd11 Jalan SS18/6 , Subang Jaya | 47500 Petaling Jaya Selangor Darul Ehsan | MalaysiaTel: 60 3 5633 9305 | Fax: 60 3 5634 5686Email: [email protected]: www.matrix.net.my

Indulge Your SensesMatrix Flavours & Fragrances Sdn Bhd is a leading fl avour

manufacturer in Asia with ISO, HACCP, GMP, Halal and Kosher certifi cations.

Established in 1978, Matrix Flavours and Fragrances Sdn Bhd has rapidly expanded its fl avour repertoire to cater to the discerning needs of an international market. We currently export to over 45 countries and our customers range from multinationals, manufacturers to small-medium scale enterprises.

We believe in offering our customers a tailor-made solution: starting from understanding your needs and selecting the right fl avours, our Applications Lab will then assist in developing your fi nal products. Our fl avours have been applied in a variety of industries;

Food: Sweet and savoury fl avours for bakery/biscuits, ice cream, beverages, confectionery, oils and fats, dairyNon-Food: Pharmaceutics, animal feed, latex-based products

We welcome your enquiries and look forward to becoming your reliable fl avour partner.

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Universal formula product range, which includes vitamins, beta-carotene and

lycopene. Also features food fortification to combat Vitamin A defi ciency

• CP Kelco is featuring Hi-pHive, a product that helps to stabilise, viscosify, suspend, and improve the mouthfeel and body of beverages.

• Custom nutrient premixes for food, beverage and pharmaceutical applications. Products on exhibition will focus on immunity, beauty from within, and bone & joint health

• EmulGold by Kerry Asia Pacifi c is a natural, organic, probiotic, low-viscosity soluble dietary fi bre that gives a satiety effect.

• Pharmachem Healthy Weight Pyramid encompasses four natural ingredients, providing a safe and clinically studied solution for lifelong weight control. Allows numerous applications for nutritional supplements and functional foods / beverages.

• Purac’s PuraQ Arome NA4 is said to provide overall flavour enhancement in meat and savoury food products. It allows up to 40 percent sod ium reduct ion wi thout compromising on taste.

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Ballantyne Foods Pty Ltd39 Ballantyne Street, South Melbourne, Victoria 3205, AustraliaTel: (61.3) 9699 6488 | Fax: (61.3) 9690 8582 | www.ballantyne.com.au

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Ballantyne releases the true fl avour of cheese like never before

Using technology developed over several years, Ballantyne scientists have achieved a breakthrough in flavour

enhancement: stronger, more concentrated cheese flavour together with real processing benefi ts.

The Ballantyne processing technology releases the full fl avour potential of prime Australian dairy ingredients. Tolerant of higher processing temperatures and pressures means the new cheese powders and pastes are ideal for use in a much wider range of product applications.

These cheese pastes are ideally suited to baked items such as biscuits and crackers as well as sauces and all high heat and high pressure products.

The cheese pastes can also be used to replace fresh cheese at levels less than 1/3 of the fresh cheese with a resulting fl avour that is stronger and also more aromatic.

Using natural dairy components and all GMO free ingredients, Ballantyne Concentrated Cheese products will complement the appeal of the products you offer to your customers. Enjoy further benefi ts in convenience, economy and storage when specifying the new Ballantyne dairy concentrates.

Available now in Cheddar, Edam, Romano, Swiss and Parmesan Cheese Powders and Pastes plus Butter Powder and Paste.

Talk to your Ballantyne contact now or visit www.ballantyne.com.au to fi nd out more.

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EXHIBITION REVIEWEXHIBITION & EVENTS

HealtH Ingredients Japan 2010 (Hi Japan) will be held from October 13 to 15, at Japan’s Tokyo Big Sight Exhibition Center. The trade show is a global business platform for product development initiatives, especially for manufacturers, companies or brands within the health ingredients industry.

The more than 580 exhibitors are spread over an area of 25,690 sq m, with approximately 1,000 booths. Country specific pavilions are the US, Canada, Korea, Taiwan, and New Zealand. The show also sees participation from overseas with companies like Germany, France, Chile, India, Sweden and Russia.

Visitors to the event can participate in the 32 conferences

The event is expected to receive 40,000 visitors at this year’s installation, which is co-located with Safety & Technology Japan 2010.

Japan is leading the functional foods industry in Asia, and the show has been the industry’s business platform for over 20 years. It brings together professionals on the leading edge of the market, including makers of natural ingredients, beauty foods, anti-aging and metabol ic . Health related food products account for 50 percent of Japan’s US$40 billion ingredients industry.

October 13 to 15, 2010Tokyo Big Sight Exhibition CenterTokyo, Japan______________________ Enquiry No: 0691

Health Ingredients Japan2010Preview

organised, with topics such as ‘Product Development Of Foods For Beauty, Anti-Aging’, ‘Risk Management & Detection Technology’, ‘Market Research Of Healthy Foods In The USA & Europe’ and ‘How To Get Into The Chinese Market’.


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September7 – 9: aSian SeaFood expoSiTion

Hong Kong Convention & Exhibition CentreHong Kong, SAR ChinaDiversifi ed Business CommunicationsWeb: www.asianseafoodexpo.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

8 – 10: aSia FruiT logiSTicaHong Kong Convention & Exhibition CentreHong Kong, SAR ChinaGlobal Produce EventsWeb: www.asiafruitlogistica.com


12 –19: inTercool 2010 Hong Kong Convention And Exhibition CentreDüsseldorf, GermanyMesse DüsseldorfE-mail: [email protected]: www.intercool-tradefair.com


15 – 17: occupaTional SaFeTy+healTh exhiBiTion aSia

Suntec SingaporeSingaporeMesse Duesseldorf AsiaE-mail: [email protected]: www.osha-singapore.com


15 – 18: Food & hoTel ThailandRoyal Paragon HallExhibition & Convention CentreBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.foodhotelthailand.com


22 – 24: vieTnam hoTel expo 2010National Convention CenterHanoi, VietnamGFCE-mail: [email protected]: www.vietnamhotelexpo.com


29 – 1: Food ingredienTS aSia 2010Jakarta International ExpoJakarta, IndonesiaUBM InternationalE-mail: [email protected]: www.fi asia.ingredientsnetwork.com


30 – 3: indiapack 2010Bombay Exhibition CentreMumbai, IndiaKoelnmesseE-mail: [email protected]: www.indiapack.in


October13 – 15: healTh ingredienTS Japan 2010, SaFeTy & Technology Japan 2010

Tokyo ‘Big Sight’ Exhibition CenterTokyo, JapanUBM MediaE-mail: [email protected]: www.cmpjapan.com


13 –16 Biomin World nuTriTion Forum

Salzburg, AustriaBiomin E-mail: fl [email protected]: www.worldnutritionforum.info


17 – 21: Sial 2010Paris Nord VillepinteParis, FranceSial GroupE-mail: [email protected]: www.sial.fr


22 – 24: Food ingredienTS india 2010Bombay Exhibition CentreMumbai, IndiaUBM InternationalE-mail: [email protected] Web: fi india.ingredientsnetwork.com


27 – 30: inTerFood/allpak indoneSia

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


28 – 30: SWeeTS & SnackS chinaIntexShanghai, ChinaKoelnmesseE-mail: [email protected]: www.sweetschina.com


calendar of events 2010

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ASIA PACIFIC FOOD INDUSTRY

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

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

calendar of events 201029 – 31: Food & Bev Tech 2010

Bombay Exhibition CentreMumbai, IndiaConfederation Of Indian IndustryE-mail: [email protected]: www.foodbevtech.com


November10 – 11: china inTernaTional Food SaFeTy & QualiTy conFerence + expo

Longemont Hotel Shanghai, ChinaWorld ServicesE-mail: [email protected]: www.chinafoodsafety.com


16 – 19: euroTierInternational DLG Exhibition For Animal Husbandry & Management Hanover Exhibition GroundsHannover, GermanyDLG E-mail: [email protected]: www.eurotier.de


16 – 19: Seoul pack 2010Kintex Seoul, South KoreaKorea Packaging Machinery AssociationE-mail: [email protected]: www.seoulpack.org


18 – 20: drink Technology india 2010

Bombay Exhibition CentreMumbai, IndiaMesse Muenchen International IndiaE-Mail: [email protected]: www.drinktec.com


22 – 25: emBallage 2010 – World packaging exhiBiTion

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


Brussels, BelgiumExpo CommunicationsEmail: [email protected]: www.ethnicfoodseurope.com


23 – 25: propak vieTnamSaigon Exhibition & Convention CenterHo Chi Minh City, VietnamBangkok Exhibition ServicesE-mail: [email protected]: www.propakvietnam.com


23 – 25: Food ingredienTS china 2011

Shanghai Everbright Convention & Exhibition CenterShanghai, ChinaCFFA & CPITE-mail: [email protected]: www.chinafoodadditives.com


May12 – 18: inTerpack proceSSeS and packaging

Düsseldorf FairgroundsDüsseldorf, GermanyMesse DüsseldorfE-mail: [email protected]: www.messe-duesseldorf.de


December1 – 4: propak indoneSia

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


2011

February 16 – 19: BioFach 2011

Exhibition Centre NurembergNuremberg, GermanyNürnbergMesse Web: www.biofach.de


March15 – 17: eThnic FoodS europe 2011

Brussels Exhibitions And Conference Centre

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

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

www.piab.com

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Cream Wafers Biscuits Ice Cream Cone Machines Rolled Sugar Cone Belgian Waffle Bakers

Mfg. & Exporter of Baking Machines for

A-14, IDA Kukatpally, Phase II, Road No. 4, Via. IE Gandhinagar, Hyderabad - 500 037. INDIAPhone : +91-40-2307 9121 / 7985 Fax : +91-40-2307 8668Email : [email protected]

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ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!

Name: (Surname) ___________________________________________________

(Given Name) _______________________________________________________

Company: __________________________________________________________

Job Title: ___________________________________________________________

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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

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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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APFI September 2010

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