APFI September 2012

Imagine having a broader spectrum of natural colors for your soft drinks.

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

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

201801_BASF_205x275_AsiaPacificFoodIndustry-Cover_Sep-2012.indd 1 07.08.12 12:02

Imagine having a broader spectrum of natural colors for your soft drinks.

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

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

201801_BASF_205x275_AsiaPacificFoodIndustry-Cover_Sep-2012.indd 1 07.08.12 12:02

SEPTEMBER 2012Established since 1985 | www.apfoodonline.com

Mixing Up Maximum Efficiency The Gluten Alternatives Depositing

The Sweet DealRiding The Waves

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For customised marketing solutions, pls contact: Peh Sue Ann salesapfi @epl.com.sg | 65 6379 2888

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CONTENTS

PACKAGING & PROCESSING32 Mixing Up Maximum Effi ciency

More stringent regulations, rising labour costs and international pressures have signifi cantly increased the focus on production effi ciency. A shift of thinking might be the essential factor in achieving maximum mixer effi ciency. By Hans Pettersson, Matcon Group

HEALTH & NUTRITION46 The Gluten Alternatives

The demand for gluten-free products has increased over the years, leading the industry to look for alternative ingredients. Researches have shown that this can be achieved by the use of various substitutes or by breaking down gluten in food. By Priscila Farage de Gouveia and Renata Puppin Zandonadi, University of Brazil

INGREDIENTS & ADDITIVES40 Natural Colouring For Every Occasion

With growing concern over the safety and health factors of food, consumers are demanding for more ‘natural’ products. This has spurred the development of natural colouring. By Lionel Lesegretain, NAT color

36 The Quest For ConsistencyMilling and sieving of dry agricultural products for grains drink production are affected by numerous factors. A research has been conducted to explore the possibility of combining the two processes in a small-scale machine. By Agidi Gbabo and Nahemiah Danbaba, National Cereals Research Institute, Ibrahim Mohammed Gana, Agricultural Development Project, and Solomon Dauda Musa, Universiti Putra Malaysia

8

BEVERAGE52 A Cocktail Of Benefi ts

Changing lifestyles and greater health consciousness have propelled the growth of beverages rich in antioxidants, which are a quick and convenient medium for consumers to fulfi ll their nutritional intake while on the go. By Sherlyne Yong

www.apfoodonline.com volume 24 no. 6

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

32

36

40

46

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ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2012

10

CONTENTS

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

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

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www.apfoodonline.com volume 24 no. 6

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

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FEATURES56 Riding The Waves Of Baking

Alternative baking methods can cut operational costs, reduce energy consumption and baking times, and take up less space. Development in these technologies is the next step towards optimisation. By Birgitta Wäppling Raaholt, Swedish Institute for Food and Biotechnology

62 Improvers For All Baking NeedsThe bakery market is an ever-evolving market with many great challenges. Developments in improver solutions have helped ensure that bakery products can be made in an economical way. By Youri Dumont, Puratos

66 Sweet Flavours With SteviaWith the growing focus on health and obesity, stevia, a natural and zero-calorie intense sweetener, has shown great potential in replacing sugar in confectionery. By Wouter Moorman, Purac Asia Pacifi c

70 Depositing The Sweet DealDepositing has been widely adopted in developing and developed countries with signifi cant demands for high-quality candy. The fl exibility of the technology has opened a wealth of opportunities for the confectionery industry. By Keith Graham, Baker Perkins

EXHIBITION & EVENTS 74 Review: FINEST Food Symposium And Exhibition75 Review: MiFB77 Preview: Food Ingredients Asia

EFFICIENT EQUIPMENT FOR BISCUIT PRODUCTION

Depositing, Extruding and Wire-Cutting System V60The new V60 system is designed for single, twin or triple depositing as well as for wire cutting and extruding.

modifi ed extrusion head allows to process both semi-liquid batters, soft deposited dough, very stiff dough,

chocolate fi llings for pralines and even low fat products

very short distances between feed roller and pumps ensure gentle dough handling and improved weight

accuracy across the entire working width

brand new pneumatic fi xing system for easier operation and shorter downtimes

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managing director Kenneth Tan

editor Wong Tsz Hin [email protected]

writer Sherlyne Yong [email protected]

editorial assistant Audrey Ang [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Agidi Gbabo Birgitta Wäppling Raaholt Hans Pettersson Ibrahim Mohammed Gana Keith Graham Lionel Lesegretain Nahemiah Danbaba Priscila Farage de Gouveia Renata Puppin Zandonadi Solomon Dauda Musa Wouter Moorman Youri Dumont board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAdjunct Professor of AgroindustryMae Fah Luang University, Thailand

Professor Alex BüchananProfessional Fellow Victoria University

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

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

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

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tan

EDITOR’S NOTE

IN recent months, the important role of food with regard to economic development has once again come into the spotlight. According to experts from the Asian Development Bank, food security will be an essential factor in the development and integration of the economies in the region. Citing the example of China, rising food prices are said to have contributed signifi cantly to infl ation.

For those in the region who have rode the waves of the swelling economy and thrived, increased affl uence translates directly to higher expectations of food. Beyond sensory experiences, more people in Asia are demanding functional foods with added benefi ts.

The global functional food market grew by 40 percent from 2006 to 2010. By 2014, it is expected to grow another 23 percent to reach around US$30.37 billion.

Despite this, iModerate Research Technologies found in a qualitative study that many adults are confused about the concept of functional food. While most of them understand that consumption of such food would be benefi cial to their bodies, they remain unclear on the ‘hows’ and ‘whys’.

Some of the participants mentioned that they are concerned over whether there are any long-term adverse effects due to the processes involved in fortifying foods and whether they are as healthy as they claim to be.

To this end, the Food and Drug Administration has stated its intention to examine consumers’ understanding of fortifi ed food and to work out whether people would consider unhealthy snack foods to be healthier if they contain added nutrients.

As more functional foods enter the market, more questions will be asked about their nutritional claims. In order to fully realise the potential of the market, food companies need to provide more information and education to increase the public’s understanding of these foods. At the same time, it will be important to evaluate and regulate whether the addition of certain health enhancing ingredients outweigh the potential health risk of the food.

These will become important factors in ensuring the sustainable development of the industry.

For Growth Growth

Wong Tsz Hin

Enquiry Number 3157

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3143 KAOHSIUNG FOOD SHOW 2012 61

3140 KERRY ASIA PACIFIC 31

3152 KH ROBERTS PTE LTD 1

3144 LYCORED LTD 19

3156 MUEHLENCHEMIE GMBH & CO KG OBC

3154 NATUREX 7

3163 OISHII JAPAN 2012 76

3158 PALSGAARD A/S 23

3146 SANDVIK SOUTH EAST ASIA PTE LTD 2

3137 SATS 3

3162 SIDEL GROUP 9

3151 SOLLICH KG 15

3028 SYSTEM LOGISTICS SPA 17

3164 TATE & LYLE SHANGHAI CO LTD 45

3157 TNA AUSTRALIA PTY LTD 13

3153 URSCHEL ASIA PACIFIC PTE LTD 59

3165 ZEBRA TECHNOLOGIES ASIA PACIFIC PTE LTD 35

3073 ZIEMANN ASIA PACIFIC CO LTD 55

2816 APEX MACHINERY & EQUIPMENT CO LTD 6

3166 ASIA PACIFIC FOOD TECH, INNOVATION & SAFETY CONFERENCE 2012 78

3150 BASF FC

3147 BRENNTAG ASIA PACIFIC PTE LTD 49

3142 BUHLER AG 37

3167 CERMEX SIDEL GROUP 27

3168 CLEARPACK SINGAPORE PTE LTD 5

3145 CONNELL BROS 21

3155 FI ASIA 2012 69

3160 FLEXICON CORPORATION (AUSTRALIA) PTY LTD IFC

3051 GUANGDONG WANTTONE FOOD CO LTD 25

3161 HAAS FOOD EQUIPMENT GMBH 11

3149 HEAT AND CONTROL PTY LTD 29

6047 HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD 65

3082 HUGHSON NUT INC 51

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

3159 INTERFOOD INDONESIA 2012 80

3063 KALSEC INC 43

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

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Enquiry Number 3151

NEWSINDUSTRY & MARKET SEPTEMBER 2012

BUSINESS

Nestlé Expands Investment In Indiavevey, switZerlaNd: An investment in India will increase Nestlé’s production capacity in one of the emerging markets worldwide.

The factory extension at the company’s existing site in Ponda, Goa — part of the company’s Rs7 billion (US$126 million) investment in the state over the past three years — will produce items such as Kit Kat and Munch.

“Our decision to invest in a new manufacturing facility in Ponda is a clear indication that we have confi dence in the region and its environment,” said Jean-Marc Duvoisin, global head of human resources at the company.

“The decision to invest in our chocolate and confectionery business in India will strengthen our competitive advantage and create value for everyone,” said Antonio Helio Waszyk, chairman and MD of Nestlé India.

In recent years, the company has invested billions of Indian Rupees to increase capacity, set up new factories and modernise and expand existing ones in India.

This includes a manufacturing site in Nanjangud in Karnataka producing Maggi sauces, noodles, bouillons and seasoning, and a factory in Tahliwal, Himachal Pradesh, which will manufacture Maggi noodles as well as chocolate and confectionery products._______________________________________ Enquiry No: 0800

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GEA Procomac Extends Running Time For Filling Linesparma, italy: GEA Procomac has extended the running time between cleaning cycles for its low acid fi lling lines, allowing them to run continuously for up to 120 hours. This development reduces costs, increases productivity and reduces the environmental impact of the fi lling lines.

The fi lling of low acid products into PET, such as milk and milk-based drinks, when performed aseptically, traditionally requires a cleaning/sterilisation cycle every 72 hours. The aseptic fi lling systems from the company however, uses spray PAA sterilisation technology and can run continuously for up to fi ve days.

While some manufacturers may have been able to approach this running period with high acid drinks, such as fruit juices, none have achieved the same level of productivity with low acid products.

According to the company, increasing the line availability this way achieves ten additional production days per year, signifi cantly reducing the cost per bottle while also having a positive environmental impact. The number of sanitation cycles is reduced by 40 percent, thereby reducing the down time, cost of maintenance and chemicals used.

Following a trial conducted over a period of one year on an existing installation, the system has achieved validation for 48,000 bph while filling milk-based products. Currently, three filling lines manufacturing peanut milk and tea with milk are running under extended running time validation conditions on a 120-hour continuous basis.

The company estimates that in 2011, close to 50 percent of the fi lling of milk-based products into PET bottles worldwide was performed on its machines.

__________________________________________ Enquiry No: 0801

BUSINESS NEWS

INDUSTRY & MARKET

SEPTEMBER 2012 ASIA PACIFIC FOOD INDUSTRY

17

Bosch Inaugurates Facility In India verNa, iNdia: Bosch Packaging Technology India has announced the inauguration of its manufacturing facility at Verna, Goa. Built on 33,000 sq m of land with an investment of Rs34 crores (US$6.12 million), the plant will fulfill capacity expansion and meet the increasing demand of India’s fast growing packaging market as well as international markets.

It also aims to increase the localisation of packaging machine production, which will help make German technology affordable and available to the Indian market.

Speaking on the development, VK Viswanathan, MD of Bosch and president of the Bosch Group in India said, “The company sees India and the South Asia region as a high potential market for packaging technology, particularly in the pharmaceuticals and foods segments. This facility in Goa will meet the growing needs of the region through appropriate products and packaging solutions. It will also generate good growth and employment opportunities for the people of Goa.”

From a turnover of Rs2.5 crores in the year 2000, the company’s packaging division has grown with a 33.6 percent CAGR and registered sales of Rs60.5 crores in 2011, and is poised to reach the landmark figure of Rs100 crores in the next few years.

The company designs, develops, manufactures and markets form, fill and seal machines for flexible bag packaging, flow wrapping machines for confectionery and food applications and filling and closing machines for liquid pharma-ceuticals.

The current production capacity of the plant is 200 machines per year, and is expected to double in three years._____________________ Enquiry No: 0802

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13 Markets Account For 20% Of World Demand In Flexible PackagingNorthamptoNshire, UK: In a study, PCI Films Consulting has identified 13 emerging flexible packaging markets comprising Poland, Russia, Turkey, Mexico, Brazil, India, Indonesia, Thailand, Vietnam, Saudi Arabia, UAE, Nigeria, and South Africa. Collectively, these markets, valued at US$14 billion, have grown by almost 70 percent since 2006 and now account for 20 percent of total world demand.

One of the key findings in PCI’s report, ‘Emerging Flexible Packaging Markets to 2016’, is that although a number of these emerging markets have been affected by the global economic down-turn, they have weathered the crisis well, with demand growth averaging almost 11 percent per annum since 2006. This is led by countries that include India, Indonesia, Brazil and Russia.

In general, all emerging markets have illustrated strong growth over the past five years, with only three of the 13 posting an overall growth of less than 30 percent between 2006 and 2011.

The report further identifies the major driving forces in flexible pack-aging demand within these emerging markets, including strong GDP growth, high population growth, liberalisation in a number of markets, continued urbanisation and the development of mass retailing.

In addition, changing consumer lifestyles and increasing disposable incomes have encouraged the development of new convenient packaged food and non-food products.

Commenting on the publication, study author Steve Hillam said, “Strong and sustained growth over the next few years will see these 13 markets offering many investment opportunities for all those involved across

the flexible packaging supply chain. This is particularly the case in terms of building converter expertise in the faster growing added-value sectors, such as high barrier films and retort pouches.”

_____________________________________________ Enquiry No: 0804


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Brenntag Acquires ISM/Salkatmülheim, GermaNy: Chemical distributor Brenntag has signed a purchase agreement to acquire the entire business of the ISM/Salkat Group, which is a distributor of specialty chemicals in Australia and New Zealand.

Steve Holland, CEO of the company, said that the acquisition represented a huge leap for the network and know-how of the company in Australia and New Zealand, with business partners also benefitting from increased capabilities.

Jürgen Buchsteiner, responsible for marketing and advertising activities at the company’s management board emphasises, “Through this acquisition we can also provide our business partners access to the New Zealand market via our own local distribution and marketing network. The acquisition significantly expands the company’s local supplier base and adds another 1,200 customers to our existing customer base.”

ISM/Salkat is a specialty chemical distributor with products servicing diverse industry segments in partner-ship with some of the world’s largest manufacturers of chemical products, with expected sales of AU$117 million (US$122.55 million).

_________________________________________________ Enquiry No: 0803

INDUSTRY & MARKET

BUSINESS NEWS

19


AFGC Brings Together Australia’s Cereal ManufacturersCaNberra, aUstralia: The Australian Food and Grocery Council (AFGC) has announced the formation of a new forum, designed to promote the health benefits and value that breakfast cereal offers to Australian consumers.

Launched as the Australian Breakfast Cereal Manufacturers Forum (ABCMF), this chapter brings together for the first time in Australia, cereal manufacturers such as Carman’s Fine Foods, Freedom Foods, Kellogg Australia, Nestlé Australia, Popina Foods and Sanitarium. Together, these ABCMF members produce approximately

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80 percent of the breakfast cereal purchased in Australia.

The forum aims to improve consumer understanding of break-fast cereals by:• Proactively emphasising the

benefits of breakfast cereals• Engaging in a positive dia-

logue with stakeholders and consumers

• Highlighting the benefits of breakfast cereals and correcting misinformation.

Gary Dawson, chief executive of the AFGC said the initiative will provide evidence-based, practical

information for Australians on the benefits of breakfast cereals.

“Through continued education, the ABCMF aims to improve consumers’ understanding of the important role that breakfast cereal can play as part of a healthy, balanced diet,” he said.

The breakfast cereal products market in the country is worth over AU$1.2 billion (US$1.26 billion) in retail sales per annum, according to the Aztec Temple Data released in June, 2012.

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BUSINESS NEWS

INDUSTRY & MARKET

2012 Global Rice Forecast Lowered

baNGKoK, thailaNd: Below normal monsoon rains in India are the chief cause of a 7.8 million tonnes downward revision in the forecast for global rice paddy production in 2012, although world output should still slightly surpass the results achieved in 2011, according to the July 2012 issue of the Rice Market Monitor released by the Food and Agriculture Organization (FAO) of the United Nations (UN).

G loba l paddy product ion is expected to total 724.5 million tonnes (483.1 million tonnes on a milled basis), compared with the original forecast in April of 732.3 million tonnes (488.2 million tonnes on a milled basis). The alteration was mainly due to a 22 percent lower - than-average monsoon rainfall in India through mid-July, which is likely to reduce output in the country this season.

Production forecasts were also reduced for Cambodia, Taiwan, North Korea, South Korea and Nepal, all of which may see a production drop this year.

In sharp contrast with trends

observed in the maize and wheat markets, rice prices have remained surprisingly stable after gaining two percent in May. Amid abundant rice supplies and stocks, the likelihood of a strong price rebound in coming months is minimal, but the future direction of rice prices remains uncertain.

Countries such as China, Indonesia and Thailand, along with several other countries in Asia, are expected to register production gains. Production in Africa may increase by as much as three percent, while Australia’s rice harvest was 32 percent higher than last year.

Prospects are also good for the South American nations of Bolivia, Colombia, Guyana, Peru and Venezuela, but poor precipitation and shifts towards more remunerative products in Brazil, Argentina, Paraguay and Uruguay are behind a seven percent drop of production in Latin America and the Caribbean as a whole.

Meanwhile, Asia accounts for the lion’s share of global rice production, and the FAO predicts the region to reap 657 million tonnes in 2012, up 0.4 percent from its performance last year.

Global r ice trade in 2012, however, is expected to decline by one million tonnes to 34.2 million tonnes, largely as a result of reduced import demand from Asian countries. Thailand is expected to face a sharp decline in exports, with Argentina, Brazil, China, Myanmar, Uruguay and Vietnam also shipping less rice.

Global rice inventories at the close of the 2012 – 2013 marketing years were revised upward by 200,000 tonnes to 164.5 million tonnes (milled basis). This would imply a nine million tonnes increase from the previous year, and marks the eighth consecutive season of stock accumulation. To this end, prices could be impacted as Thailand needs to release its abundant s tocks before the October harvest._____________________ Enquiry No: 0806


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BUSINESS NEWS

Novozymes Starts Scientist Exchange Program Between India, Denmark

help the company tap into India’s scientific community.

Per Falholt, executive VP and head of the R&D at the company said, “Our global R&D organisation

b a G s va e r d , d e N m a r K : Novozymes and the Holck-Larsen Foundation have joined forces to work with Danish universities to set up a scientist exchange program — the first of its kind — between India and Denmark.

A global R&D organisation fostering bio innovation, the company has a significant business in India with over 400 employees. In recent years, it has invested to develop an R&D facility in Bangalore. Meanwhile, the exchange program will also help to attract scientists with an international mindset and

allows us to work across borders and cultures to foster innovation. In-depth knowledge of regional markets and opportunities is very important, but collaborating with colleagues from the other side of the globe often brings a new perspective, which can leapfrog the technology.”

The exchange program is funded to the tune of DKK2 mil l ion (US$337,308) a year by the two organisations. It will run from 2013 to 2019, and each year it will allow approximately 25 scientists to parti-cipate in exchange visits between India and Denmark. The funds will be managed by the Technical University of Denmark, the University of Copenhagen and Aarhus University.

____________________ Enquiry No: 0807

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Zero Waste Scotland Provides Funding For Waste Reduction

to produce biobutanol, an advanced biofuel which can be used as a sustainable and direct replacement for petrol. This project will initially focus on the malt whisky industry as a source of feedstock for the fermentation process in a bid to create a new industry.

UWI Technology is market testing a smart label on selected food and drink products, which will display the elapsed time from first opening the product, the key aim being to bring about a reduction in the amount of consumer food waste.

Codbod is creating a cloud based service for businesses to increase their competitive advantage by managing environmental data on waste, water, emissions and energy, and by providing instant reports which identify efficiencies and cost savings.

Albagaia is testing an innovative treatment technology to remove chemicals from spent caustic, thereby reducing the amount of

stirliNG, sCotlaNd: A call for new ways to reduce product and packaging waste in supply chains went out, as a £100,000 (US$156,730) support fund was launched by Zero Waste Scotland.

The fund, which encourages environmental innovation, is open to Scottish SMEs wishing to pilot, trial or develop ideas in product, service and packaging design which will significantly impact waste reduction and help reduce the harmful greenhouse gases that damage the environment.

The call for applicants is launched as the Scottish projects, which successfully secured over £240,000 of earlier innovation funding through Zero Waste Scotland, are announced.

These projects , a imed at helping Scotland achieve its zero waste targets, include the following initiatives:

Celtic Renewables is developing a patented fermentation technology

waste for disposal, reducing overall energy usage and allowing the cleaned caustic to be potentially reused.

UWI Technology, CodBod and Albagaia received funding t h ro u g h t h e ‘ S M E Wa s t e Prevention’ fund, while Celtic Renewables has benefited from the ‘Recycling Innovation’ fund.

Forecasts suggest that future innovation and technology developments could be worth an additional £8.4 billion to Scotland’s low carbon industries by 2015, and create up to 100,000 jobs.

The Zero Waste Plan will introduce ‘radical’ measures, including:• A landfill ban for specific waste

types, aiming at reducing greenhouse gas emissions and capturing their value

• Separate collections of specific waste types, including food (to avoid contaminating other material), to increase reuse and recycling opportunities, and contributing to the government’s renewable energy targets

• Two new targets that will apply to all waste: a 70 percent recycling target, and a maximum of five percent sent to the landfill, both by 2025

• Restrictions on the input from waste facilities to all energy, which was only applicable to municipal waste in the past

• Encouraging local authorities and the resource management sector to establish good practice commitments, by working together to create consistent waste management service, to benefit businesses and the public.

__________________ Enquiry No: 0808

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INDUSTRY & MARKET

BUSINESS NEWS

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Fonterra To Upgrade Tanker Fleeta U C K l a N d , N e w ZealaNd: Fonterra is spending AU$45 million (US$46.96 million) to up-grade its tanker fleet, in what is the biggest build in the co-operative’s history.

The company’s director of NZ Operations, Brent Taylor, said the Morrinsville Fleet Service Centre has almost completed building 90 tankers which will be used to collect milk from farms throughout New Zealand this season.

The company runs a regular maintenance program to update its tankers, so as to keep them running in optimum condition. These tankers are stripped of old equipment and where possible, refurbished components are assembled onto the new cab and chassis. Quality of the fi nal product is paramount, so if any components

do not meet the mark, they are replaced with new ones.Mr Taylor says the upgraded trucks have sophis-

ticated emission control systems and put out 35 percent fewer emissions than the older fleet. This will help ensure that milk collection operations are more effi cient, both environmentally and economically.

“All our tankers are fi tted with TAMS (Tanker Activity Management Systems), an in cab vehicle management system, which track every tanker’s daily movements. A range of data is captured, including the amount of time each tanker spends idling, levels of fuel burn, braking, acceleration and cornering trends. Since TAMS was implemented in 2009, we have been able to further increase fuel efficiency and decrease repairs as poor driver habits have been identified and addressed,” he adds.

________________________________________ Enquiry No: 0809

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Emulsifiers for confectionery

Visit www.palsgaard.com to find out how we can help you in your product development.

Cost reductions, viscosity reducing power, improved enrobing, reduced fat, flow property control, no off-flavours or aroma, product uniformity... Palsgaard’s chocolate emulsifiers help you achieve it all.

Our extensive expertise in rheology and chocolate flow properties, combined with state of the art equipment, makes us the world leader in chocolate and confectionery emulsifiers, and we are happy to share our comprehensive knowledge built on many years of experience.

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BUSINESS NEWS

INDUSTRY & MARKET


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EFSA Adopts First Opinions On PET Recycling

The panel’s evaluations only concern the safety of mechanical recycling processes, in which used consumer plastics are collected, ground into small f lakes and decontaminated, before being processed into new materials for use in the food chain.

Collected plastics used in mechanical recycling might have been previously contaminated with chemicals that are not suitable for food contact applications. Producers are required to demonstrate that their process can reduce chemical

evaluation criteria it uses. In its safety assessment, EFSA takes into account the quality of the input materials, the efficiency of the process to decontaminate the plastics and the intended use of the recycled plastic.

In addition, the process steps that are critical for ensuring suffi cient decontamination must be identifi ed and their operation must be described. Where necessary, applicants may be required to modify the proposed uses and/or modify the proportion of recycled material to be in compliance with EFSA’s scientifi c methodology.

These are the fi rst opinions of a series to be issued over the next 18 months on applications for recycling processes to manufacture plastics for food contact materials.

____________________ Enquiry No: 0810

parma, italy: The European Food Safety Authority (EFSA) has adopted its fi rst three scientifi c opinions on the safety of processes to recycle polyethylene terephthalate (PET) for use in food contact materials. All the processes are considered not to give rise to safety concerns if operated under well-defi ned and controlled conditions.

These opinions are the fi rst of a series on recycled plastic materials for food use. Once the series are completed, the organisation’s opinions will infl uence the decisions of the European Commission and member states regarding the authorisation of the evaluated processes.

After that, recycled plastics used in food packaging, food containers and other food contact materials should only be obtained from processes which have been assessed for safety by EFSA and authorised by risk managers. Through this, it is contributing to greater consumer protection while also supporting the wider environmental objective of waste recycling.

The three opinions adopted by EFSA’s Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) assess a total of ten recycling processes, grouped according to the applied recycling technology.

Among the panel’s conclusions for all three opinions, it stated that the recycling processes would not give rise to safety concerns if the

proportion of PET from non-food consumer applications does not exceed five percent, and when these processes are operated under well-defined conditions. It also recommends for this to be monitored periodically in line with Good Manufacturing Practices (GMP).

contaminants in the recycled plastic to such a level that potential migration of any residual chemicals does not pose a risk for human health.

In 2011, the CEF Panel published an opinion describing its safety assessment approach for PET recycling processes, specifying the

FRESH!www.apfoodonline.com

Food Technology Served

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BUSINESS NEWS

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INDUSTRY & MARKET


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Canadian Government To Improve Inspection Approachis being used to provide better training and more modern tools to front line food inspectors, as well as build additional capacity in the agency’s laboratories.

Meanwhile, the agency is also carrying out a number of comple-mentary initiatives, including a review of its regulatory frameworks and the Safe Food for Canadians Act, tabled in June, which aims to modernise and strengthen food legislation. Together, these initiatives are part of a comprehensive effort to better manage food safety challenges and make food as safe as possible for Canadian families.____________________ Enquiry No: 0811

This initiative is part of the commitment made by the Canadian government in Budget 2011, which provided the agency with CA$100 million over five years to modernise food safety inspection in Canada. In addition to building a consistent inspection model, this investment

ottawa, CaNada: The government of Canada has released its draft model for improving food inspection in the country. The Canadian Food Inspection Agency (CFIA) is proposing a single approach to food inspection that will provide consistent and appropriate oversight across all regulated food commodities — either imported or produced domestically.

The draft food inspection model is based on feedback from discus-sions with inspectors and industry stakeholders as well as feedback on a recent discussion document called ‘The Case for Change’ that outlined the rationale for modern-ising inspection.

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PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2012

Flexicon: Manual Dump SystemThe manual dump system from Flexicon collects dust generated during manual tipping, compacts empty bags and conveys bulk material downstream.

A bag infeed chute through the sidewall of the hopper hood allows the operator to pass empty bags directly into the bag compactor, causing dust generated from both tipping and compaction to be drawn onto the system’s two cartridge filters. An automatic reverse-pulse filter cleaning system releases short blasts of compressed air inside the filters at timed intervals, causing dust build-up on the outer surfaces to fall into the hopper, conserving useable product.

The compactor employs a large pneumatic air cylinder to compress bags into a removable bin that accommodates 50 to 80 bags. The hopper discharges into an enclosed, flexible screw conveyor designed to handle a broad variety of materials, from large pellets to sub-micron powders, with no separation of blended products.

_______________________________ Enquiry No: P823

Datamax-O’Neil: Label PrinterDatamax-O’Ne i l , a g loba l provider of industrial grade label and receipt printing solutions, has launched E-Class Mark III printer model, the Professional Plus (Pro+). This model offers a locking media cabinet and enough internal media capacity to

hold a 7.2 inch roll of media or stack of fan-folded media.It is suitable for applications that require secure printing or

continuous uninterrupted printing. Similar to other models in the series, the printer offers a fast print speed, expanded com-munications, real time clock, audible alerts and large display.

It is also equipped with features like a graphical display with a navigational menu interface that lets users generate labels and tags without using a computer, real time clock, USB host connectivity, faster print speed at six ips, and optional wireless LAN and Bluetooth communications.

_______________________________ Enquiry No: P821

Graham Packaging: PET Beverage Carafe G r a h a m P a c k a g i n g has launched a stock 59-ounce polyethylene

terephthalate (PET) carafe designed to help brand owners create a differentiated shelf-presence for a wide variety of beverages. The carafe targets ambient or cold-filled drinks such as juices, teas, lemonades and fruit punches, which are typically sold in the refrigerated section.

The carafe-shaped container also offers ‘gripability’, excellent hand feel and pouring ease. The flat label panels provide a billboard to display product branding. The carafe also sports a 38 mm finish, which is narrower than the frequently-used 43 mm option for juice products, and has been designed with a square base for filling line stability and to facilitate labelling.

It is an alternative for beverages currently in gable-top paperboard cartons, traditional plastic bottles, as well as glass. PET’s clarity and shatter-resistant attributes make it well-suited for beverage products.

_______________________________ Enquiry No: P820

Frigoglass: Solar-Powered RefrigerationThe Solar Activator 700 is an addition to Frigoglass’ green product portfolio and a result of close cooperation with Coca-Cola Hellenic. It is an eco-friendly refrigeration equipment that makes

use of alternative power sources. The solar Ice Cold Merchandiser ( ICM) is one

machine that comprises the solar-power refrigeration unit, reducing the consumption of grid electricity to a minimum. The ICM operates using rechargeable batteries which are powered by the solar panel placed on top of the cover structure. It will only switch to grid electricity if the solar power is insufficient.

The unit can also be used in areas with limited electrical supply.

_______________________________ Enquiry No: P822

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Multivac: CheckweigherThe MR821 checkweighers from Mult ivac can be adapted to different appli-cations. Their transport conveyor and weighing modules are mounted on a robust twin beam carrier,

on which configurations of different conveyor modules can be fitted. The entire construction is designed for weighing accuracy with rigidity against flexing, reduction of vibration and absence of torsion.

The machine can be equipped with multi-frequency metal detectors. These are adapted to specific user requirement in order to achieve optimum sensitivities.

The metal detector docks mechanically on the infeed side directly into the checkweigher. This controls the metal detector via the communication interface. The entire unit can be equipped with either a 12.1 inch colour touchscreen or a 5.7 inch monochrome display as required.

_______________________________ Enquiry No: P825

Cermex: Lane DividerCermex has launched DiviArm, a continuous lane divider with guiding arm for distributing primary packaging such as bottles, containers, cans and cartons into lanes. Installed upstream from a case packer or shrink-wrapper, the divider

is designed to distribute products at high speed without stopping the flow and without blocking/dumping products.

The equipment is fitted with a guiding arm mounted on two axes. The transverse axis distributes products between lanes whilst the longitudinal axis synchronises the product progression so that

products are guided at the speed of the lower conveyor without bumping.

A system automatically empties the lane divider if the downstream machine stops so as to restart quickly, with no falling products and no loss in synchronisation. Product protection is reinforced by the wide scale of guide position adjustments and choice of material used to suit the product shape, resistance and label position.

_______________________________ Enquiry No: P824

TIC Gums: Guar Gum ExtenderTIC Gums has introduced Ticaloid Lite Powder (a guar gum extender)

for the baking industry. The powder is a specialised blend of hydrocolloids that is recommended particularly for cakes, breads, and similar bakery products to improve texture, mouth feel and increase volume as well as retain moisture. It also imparts a moderate stable viscosity to liquid systems. Recommended usage levels are 0.15-0.30 percent of flour weight.

For food manufacturers and product developers using guar in bakery products where moisture management is important, the textural attributes guar gum provides can be copied by other blends of gums.

The powder has some guar, but it also has other gums with the properties of guar. These other gums are in more abundant supply and not subjected to the same demand or price variations of guar gum. Blends of gums often provide added benefits to end users that a single gum cannot.

_______________________________ Enquiry No: P826

GainSpan: Wi-Fi SensorsGainSpan Corporation has announced the introduction of a Wi-Fi data logging sensors — the EL-WiFi.

The first product in the line is a Wi-Fi temperature and humidity

data logging sensor. The sensor measures temperature and humidity and then transmits data via Wi-Fi to a computer running its accompanying free software package.

The user only needs to connect the sensor to the computer once to configure it. After that, everything can be done remotely. Users can view one or multiple sensors on the computer at any one time and users can change the settings on the sensors remotely. If the network connection is lost, the unit will automatically log and store readings in memory.

It is suited for use wherever the temperature or humidity of sensitive materials, food products or manufacturing processes have to be monitored and controlled such as in healthcare, pharmaceutical, food, agriculture, but also for temperature control in buildings and server rooms.

_______________________________ Enquiry No: P827

Progress through innovation

heatandcontrol.com

Complete Snack Processing Systems

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

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

APFI_Sept2012_FULL_205x275_H&C_SnackProcSys_205x275.indd 1 31 Jul 2012 13:53:46

Enquiry Number 3149

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Faerch: Meat TraysFaerch Plast has introduced the Mapet II mono packaging, which is set to compete against containers produced from multi-layer materials. The packaging product, designed primarily for manufacturing trays for meat and poultry, has the same properties as multi-layer materials, but is produced from just one substrate, mono amorphous polyethylene terephthalate (MAPET), which offers better sealability.

The product is produced by extruding an APET mono sheet, thermoforming the trays and integrating a robot station at which a specially developed adhesive is rolled on to the sealing flange. The adhesive has been approved for direct contact with food at temperatures up to 40 deg C. It can be used with a wide range of sealing films. The packer will not need to make any changes to either lidding films or machine.

It is anticipated that the product will be used initially for top sealed fresh meat products, with further applications for various chilled foods and snacks products such as biscuits and cakes.

_______________________________ Enquiry No: P831

Adept: Clamshells PackerAdept Technology, a provider of intelligent robots and autonomous mobile solutions, announced the introduction of Adept ClamPAC.

The machine reduces the food processor’s integration complexity and deployment time while providing the flexibility,

dexterity and speed of a robotic solution.

Key to the unique design of the automation solution are the SoftPIC grippers and graspers. The grippers or graspers are selected specifically for each customer’s range of products. Made of soft silicone that conforms to

the shape of the clamshell, the grippers provide a direct vacuum path to the product, helping the system achieve gentle handling and reliable operation at very high speeds. For lines that package multiple clamshell sizes and/or designs, the grippers can be changed in less than two minutes.

_______________________________ Enquiry No: P828

Cryopak:PalletTransporterCryopak, a provider of temperature controlled packaging technology, has released the Pallet Transporter CRT. The transporter is tested

against robust summer and winter profiles, and is designed to maintain 15-30 deg C for up to 120 hours.

The lightweight insulated panels offer better performance compared to traditional polyurethane and are designed for easy assembly. It also offers a re-usable or single use capability and comes with a standard wood pallet or tough reusable plastic pallet.

Other options include corrugated outer covering and reusable plastic outer covering.

It is designed to optimise space used as up to four of pallet transporters can be fitted onto to a single LD7 or cookie sheet air pallet.

_________________________________ Enquiry No: P830

Interplast: Hybrid GlovesIntegrated Bagging Systems (IBS), a division of Inteplast, a manufacturer of sustainably forward integrated plastics products, has launched a Inte-Fit Hybrid Gloves, a disposable plastic glove product.

The gloves are unlike traditional disposable poly gloves—they are made from a special formula with a unique polymer blend that gives them the extra strength, stretchability and flexibility when performing various tasks.

In addition, the company has designed the gloves to provide a more comfortable form fit rather than those other ‘oversized’ poly gloves.

The gloves have no vinyl, no latex, no powder and no odour; therefore, they are the ideal choice for people who may be concerned with allergic reactions. These gloves also conform to FDA compliance for food contact and handling.

_______________________________ Enquiry No: P829

BLENDED BREADERS> Multiple Textures & Flavours

PREDUSTS,INTERMEDIATES &MATRIX MIXES

BATTERS> Adhesive> Milkwash> TempuraFUNCTIONAL MEAT

SYSTEMS> Cures, Brines & Gels> Rusk & Binder Systems> Textured Meat Analogues

MEAT FLAVOURINGS> Marinades, Rubs & Glazes> Meat & Savoury Seasonings

> Smoke Flavours

CRUMBS> Cracker Meal> Extruded Crumbs> Japanese Crumbs> Novel Crumbs> Purpose Bake Crumbs

BIO-INGREDIENTS> Enzymes> Shelf Life Extenders> Starter Cultures

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more stringent regulations, rising labour costs and international pressures have signifi cantly increased the focus on production effi ciency. A shift of thinking might be the essential factor in achieving maximum mixer effi ciency. By hans pettersson, sales director, matcon group

EFFICIENCY

Mixing UpMaximum

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IN recent years, the world of powder processing has under-gone significant changes. With more stringent regulations, rising labour costs and international pressures, there has never been a greater emphasis on production effi ciency. Whoever can produce faster and cheaper without compromising quality will be the companies that thrive in the early 21st century.

Not only does a process need to be effi cient, it also needs to be fl exible. More and more markets are demanding that manufac-turers produce smaller volumes of more diversified products. Companies cannot simply afford to overproduce products and hold excess inventories to meet this demand. As a result, philosophies such as ‘lean manufacturing’ are being viewed as more than just a fashionable trend. Companies are now im-plementing lean manufacturing principle to separate themselves from competition or to simply survive.

Mixing is a prime example of where these principle can apply. Often the most critical aspect of a powder process, mixing is the step where the

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manufacturer is adding the most value. With so many different m i x i n g t e c h n o l o g i e s a n d methodologies available (batch or continuous, high shear, low shear or no shear, horizontal or vertical), what is best path for lean powder processing?

Conventional wisdom would suggest analysing all mixing requirements for a process and simply selecting a mixing system that can do everything. This approach is fantastic for successful mixing but may not address process efficiency or fl exibility. To maximise effi ciency, key pieces of process equipment such as a mixer need to keep running; this is referred to as overall equipment effectiveness (OEE). Simply put, the more the mixer is actually mixing, the higher its OEE.

seQUenTIAl vs pArAllel processIngEven if a batch mixing time is only a couple of minutes, it cannot be considered efficient if it takes signifi cant time to fi ll or empty the mixer. While measures can be made to improve mixer fi lling and emptying, time required to clean the mixer can make product changeover (a necessity to respond to customer orders) a time consuming endeavour. This not only reduces the OEE for the mixing system, but it also limits the fl exibility required to respond to sudden production schedule changes.

One mixing technology that is capable of achieving a very high OEE is intermediate bulk container (IBC) blending. By utilising this type of blending approach, a rigid IBC is a de-tachable blending vessel. What this means is that formulation (fi lling), emptying and cleaning of the blending vessel is done separately from the actual

blender. This method of working is sometimes referred to as ‘parallel processing’. When one batch is blended, simply remove the blended IBC and replace it with another IBC fi lled with an unblended, possibly different, recipe. You can almost immediately begin to mix your next batch.

The images below show the two alternative solutions

illustrated. If we imagine a one tonne batch being produced in both scenarios, we can make a simple cycle time analysis:• Decanting bags – 20 minutes• Mixing operation – 10 minutes• Packing into 25 kg bags – 20

minutes.

The first batch processed will take 50 minutes in both scenarios, however with the in line approach, every batch thereafter will also take 50 minutes to process, producing a maximum 9-10 batches in an 8-hour shift.

With adopting the decoupled (parallel) approach, the batch cycle time will be dictated by the time duration from the single process that takes the longest time — in our typical cycle time this equates to 20 minutes for decanting (and packing). So after the first batch has taken 50 minutes, all subsequent batches will only take 20 minutes

IBCFilling

IBCBlending

Packing

PACKAGING & PROCESSING

For more information,ENTER No: 0840


34

to process. Suddenly, we can produce 21 batches in an 8-hour shift, more than double the throughput by making this simple change in philosophy.

This difference in efficiency becomes yet more apparent once cleaning between recipe changes is being considered. In the sequential system, all powder has to be processed before cleaning can begin. With a decoupled system, an operator can start cleaning individual processes as soon as they are complete — not waiting for the subsequent process to finish.

Technology ImprovemenTsAlthough there is a high OEE with IBC tumble blending, mixing capability can be the limiting factor on its application. Recent developments in IBC tumble blending are however pushing the boundaries of what can be mixed within an IBC.

An ‘intensifier’ option was developed nearly 10 years ago, which in itself is quite a complex technical challenge. In order to fully embrace the ‘Lean’ approach, it is imperative that any product contact parts are contained within the detachable blending vessel (IBC). This means that an automated and very precise docking sequence is required between the drive unit on the blending cage and the IBC mixing lid. Furthermore, the fast rotating intensifier includes a sophisticated seal arrangement to avoid ingress of material, ensuring the highest hygiene standards at all times.

A s p a r t o f o n - g o i n g improvements, the intensifier is now available as a ‘single piece’, reducing the strip down and cleaning time to an absolute minimum. A 3D model of the latest design can be seen on the right.

Applications for the intensifier addition appear to be endless within the food industry based on testing done to date, with the biggest impact shown to be within the flavouring and savoury industry. Liquids can now be added when using IBC blending technology and what was historically always done with complex multi-stage mixing, can now often be mixed in one step using IBC technology. It is also remarkable to watch blocks of fat being dumped into an IBC and then, after 10 minutes of mixing time, a perfectly homogenous mix being the result.

Other areas where significant achievements have been made include: specialty drinks, cake mixes, nutritional ingredients, dry soups and bouillons and many more.

So what is the path looking ahead? While there is no single answer for all processes, using multiple blending technologies and applying the 80/20 rule can produce a highly efficient and flexible process. This would suggest using an IBC blending

approach where it can be used and using an alternative mixing technology (such as a high shear vertical mixer) where IBC blending may be less effective.

It is also critical to view the range of stock keeping units (SKU) from a volume perspective. The ‘high runners’ where 10’s of tonnes per week are being sold may well be produced using inline, high-speed mixing lines. But the key is to remove the ‘extraordinary’ SKU’s from these lines so that high speed and OEE can be achieved (it is no good running a line at three tonnes per hour for two hours and then clean it for four hours!)

thinking that may be required to maximise mixer effectiveness in modern powder processing.

(cleaning) would be required. This would mean that both types of mixing systems would have a high OEE, which is critical in ‘lean powder processing’. It is this kind of shift in

Since fewer SKU’s would be produced with the high speed lines; fewer changeovers

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MILLED starch is one of the components obtained from wet milling of grains which is used for grains drink production. The starch in grains drink is a biopolymer glucose, which is the major storage component of most economically important crops: cereal (such as wheat, rice, corn, sorghum and oat) and legumes (such as beans and pea). It breaks down in the digestive tract into simpler and more easily digested sugar to supply the body with its primary source of energy. It also exists as water insoluble granule, generally ranging in size between three and six µm.

ConsistencyQuestThe

For

Grains undergo series of processing steps using different equipment in order to produce milled starch or milk for drink production. The basic steps in grains drink production include cleaning, steeping, wet milling, wet sieving, mixing and cooking. Wet sieving (sieving in water) or the separation of fi ne portions from the coarse in an aqueous medium (water) is an indispensable primary process that is used to extract biopolymers from cereal grains.

It is also used in extracting milk from soy beans, a very important rich source of protein for the general populace. The process which is carried out manually using drums, pots, fi lter cloth (muslin cloth) and mesh is energy and time consuming, tedious and back straining.

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Milling and sieving of dry agricultural products for grains drink production are affected by numerous factors. a research has been conducted to explore the possibility of combining the two processes in a small-scale machine. By agidi gbabo and nahemiah Danbaba, national cereals research institute, ibrahim Mohammed gana, agricultural Development Project, and solomon Dauda Musa, universiti Putra Malaysia

The process of wet sieving allows for the washing of starch granules and milk from other particles like fibres and hulls especially in processing both cereal grains. Various mechanical systems for separating or sieving agricultural products have also been developed. Industrial sieves such as rotary screens and horizontal cylinders, either perforated or covered with a screen into which the material is fed, are being used in separation processes in food industries.

The smaller particles pass through as they tumble around in the rotating screens. Other industrial sieves are vibrating screens which are generally actuated by an eccentric weight, and multi-deck screens on which the particles fall through from one screen to another of decreasing apertures, until they reach one which is too fi ne for them to pass. The separation efficiency

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of the vibrating screens system is affected by the frequency and amplitude of the vibrations.

Although a lot of work has been done to mechanise the milling and sieving of dry agricultural products, it is observed that no extensive work has been done to mechanise and combine the milling and sieving of wet agricultural products in a single unit for small scale and home use basis. The development

the machine include blending units, a water holding tank, rotary perforated drum assembly and power unit. The blending operation is achieved by disengaging the perforated drum from rotation while the central shaft is in motion, and the separation operation is achieved by allowing the perforated drum to rotate together with the central shaft.

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of a grains drink processing machine was undertaken to efficiently process grains into a hygienic drink.

The study was done to determine the effect of grains blending time on blending efficiency and consistency of the grain drink processing machine developed at the Agricultural & Bio-resources Engineering Department of The Federal University of Technology Minna, Nigeria.

Materials PreParation Two varieties each of maize (white maize and yellow maize), sorghum (white guinea corn and yellow guinea corn) and soybean (large seeded and small seeded) grains were obtained from the Minna main market in Niger State, Nigeria.

From each variety, 3,000 g of each of these grains were sorted and cleaned. The maize and sorghum samples were soaked in six litres of water at room temperature for a con- ventionally accepted recom-mended duration of 36 hours, while those of soybeans were soaked in the same quantity of water at room temperature for 12 hours.

Machine DescriPtionThe machine was made from stainless steel materials. It was designed in order to carry out the major operations of blending of the seed, mixing the blend materials and water extraction of the drink in a single unit.

The major components of Enq

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37


ProceDureThe soaked samples of 3,000 g each of two varieties of maize (white maize and yellow maize), guinea corn (white guinea corn and red guinea corn) and soybean (large seeded and small seeded) were blended for a period of five, seven, 10 and 12 minutes at a speed of 1,300 rpm using horizontal-vertical blades assembly.

Blade design was found to have the most significant effect on the apparent size distribution of process materials (lactose). Rotation speed also matters and usually has an optimum value. At too low a speed, there is inadequate agitation; but at low speeds, avalanching flow can occur, which is efficient in mixing. At too high a speed, centrifugal force sends all the particles to the perimeter.

Three litres of water were added intermittently during the blending operation due to the high viscosity, flocculent protein content and stickiness characteristics of the grains. Each of the slurry was sieved with a ratio of one to seven litres of water in order to thoroughly wash the milled starch from the milk.

In order to obtain dry quantities of starch and residue, the starch was allowed to settle down for 14 hours and the liquid fraction of the slurry was decanted while the starch and residue were sun dried to 10 percent moisture contents. The dried starch and residue were weighed using spring weighing machine and the percentage loss, blending efficiency and consistency were then obtained using equations 1-3.

effect of BlenDing tiMe on consistencyThe effect of blending time on consistency of the drink using vertical horizontal blade using a processing speed of 1,300 rpm for various grains was recorded.

Blending dehulled white maize for 720 s recorded the highest drink consistency of 89.57 percent while the least consistency of 34.04 percent was recorded

1. Percentage losses:

Ls = ...…….……….....……… 1

Where Ls = percentage losses A = initial weight of the grains (g) M = weight of milled starch (g) R = weight of dry residue (g)

2. Blending efficiency:

EB = x 100 ……………….......................….. 2

Where EB = the blending efficiency (%) M = dry weight of milled starch/milk (g) A = initial weight of the grains (g)

3. Consistency efficiency:

EC = x 100 ……………….......................….. 3Where EC = consistency efficiency (%) M = dry weight of milled starch/milk (g) A1 = proximate composition of edible part of the grains.

For white maize (88.7% of A) = 2661 Yellow maize (90% of A) =2700 Soy bean (90.7% of A) = 2721 Sorghum (90.5% of A) = 2715

A = soybeans, B = popcornC = red guinea corn, D = white guinea corn

A – (M+R) x 100A

M

A

MA1


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White MaizeYellow MaizeSoya Beans ‘A’Soya Beans ‘B’White Guinea CornRed Guinea Corn

Blending Time (Secs)

300 420 600 720

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Figure 2: Relationship between blending time and blending efficiency at constant blending speed of 1,300 rpm using vertical-horizontal blade assembly.

Figure 1: Relationship between blending time and drink consistency at constant blending speed of 1,300 rpm using vertical-horizontal blade assembly.

Blending Time (Secs)300 420 600 720

100908070605040302010

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White MaizeYellow MaizeSoya Beans ‘A’Soya Beans ‘B’White Guinea CornRed Guinea Corn


for dehulled yellow maize when blended for 300 s as shown in Fig 1.

Generally, the highest consistency that ranged between 62.99-89.57 percent for all grain varieties was obtained from blending the grains for 720 s. The least consistent range of 34.04-51.43 percent was obtained from blending for 300 s.

This observation is in line with the result of an earlier study where the consistency of drink was found to be affected by the degree of impact resulting from a repeated effect of the hammers and volume of the material loaded into the blender.

However, it was observed that there was a significant difference in consistency between blending for 300 s (45.42 percent) and blending for 420 s (68.31 percent), but there was no significant difference in consistency between blending for 600 s (88.28 percent) and blending for 720 s (89.37 percent) for all the grains.

the effect of BlenDing tiMe on BlenDing efficiencyIn general, the highest blending efficiency ranged between 57.14-78.45 percent, and was obtained from blending the grains for 720 s and the least blending efficiency range between 30.63-46.65 percent was obtained from blending all grains for 300 s.

Specifically, blending dehulled white maize for 720 s recorded the highest blending efficiency of 78.45 percent, while blending the same dehulled white maize for 300 s recorded a lower blending efficiency of 40.29 percent as shown in Figure 2. Blending dehulled yellow maize for 300 s recorded


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Blending time has a direct impact on drink consistency.


39

the least blending efficiency of 30.04 percent at a speed of 1,300 rpm using vertical-horizontal blade assembly.

A significant difference in blending efficiency of dehulled white maize between blending durations of 300 s (40.29 percent) and 420 s (60.60 percent) were obtained, but there was no significant difference in blending efficiency between blending time for 600 s (78.23 percent) and 720 s (78.45 percent). This was the same for all the grains.

The results obtained from the study on the effect of blending time on blending efficiency and milk consistency have been discussed and the following conclusions were made:

The machine blending efficiency was found to be 78.45 percent when dehulled white maize (soaked for 36 hours) was processed at blending speed of 1,300 rpm for 720 s and 600 s using horizontal–vertical blade assembly.

Blending for 720 s produced the highest value of grain drink consistency of 89.4 percent using the same blending speed of 1,300 rpm and hor izonta l -ver t ica l dehulling blade.

Since there was no significant difference in the performance of the machine in terms of the values obtained for drink consistency and blending efficiency at blending durations of 720 s and 600 s, optimum blending time of 600 s was selected for blending all the grains at blending speed of 1,300 rpm with vertical-horizontal blade assembly.

The residue obtained from proces-sing the grains was also found to be useful for animal feed formulations due to the ability of the machine to be adjusted to produce residues of different sizes (coarse, medium and fine) for animal consumption.

With growing concern over the safety and health factors of food, consumers are demanding for more ‘natural’ products. This has spurred the development of natural colouring. By Lionel Lesegretain, business manager, NAT color

for more ‘natural’ food, clean-labelling now drives a significant part of innovation within the food industry.

This is especially true with colours. Consumers are still driving the demand for products that are coloured naturally. Another big trend is the growing demand for ingredients with colouring properties instead of colouring additives, whether these additives are natural or not.

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

CoLouriNg FoodsTuFFsBrilliant shades can be made exclusively from concentrates of fruits, vegetables, edible flowers and algae. Obtained without select ive extraction or isolation, these ingredients perform superbly in a wide range of applications.

In recent years, consumers’ awareness of health implications relating to food consumption has increased. Even though chemical additives are generally considered as cost-effective and convenient solutions for food processing, consumers unquest ionably assoc iate ‘synthetic’ and ‘chemical’ terms with potential hazards and health concerns, especially when used to qualify food constituents.

Therefore, the growing ‘natural’ trend in the food industry has become global. Due to the consumer demand

Natural ColouringFor Every Occasion

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Sanja Gjenero, Zagreb, Croatia


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INGREDIENTS & ADDITIVES

These colours are packed in an aseptic packaging line that offers extended shelf life and preservative free colours.

The products from this range have their own characteristics and limits (stability, compatibility, dispersibility) and when it comes to overcome these specific technical issues related to the use of natural colours, it is better to opt for a range of natural colour additives.

Extracted from natural raw materials, this range offers high performing colour additives that

achieve exact colour targets. Natural pigments cover the entire palette of hues (yellow, orange, red, blue, green).

Each colour formulation is adapted to a particular application (bakery, beverage, confectionery, meat, processed food, dairy products) in order to tackle the specific technical issues associated with that area (dispersibility, stability, emulsion, clearance).

Instant powder is a unique line of colours answering the solubility needs of the instant

drinks market. These dehydrated powders offer outstanding solubility properties thanks to a specific emulsifying system for the yellow and orange pigments, and carrier. They match perfectly, the hue with the desirable flavour profile (for example orange, mango, exotic fruits, pineapple or grapefruit).

In the beverage industry, the stability of yellow to orange hues is one of the biggest challenges because these pigments require emulsions that interact a lot with several other ingredients.


41


Moreover the acidity of the solution can weaken natural colours especially yellow and orange hues composed of oil-soluble carotenoids like lutein, carotene or paprika.

iNTerACTioNIncorporating lipophilic colours into an aqueous solution requires some adjuvants like emulsifying systems. Each beverage needs a particular emulsifying system that is adapted to the constraints of the matrix. The quality of an emulsion in acidic conditions is achieved by taking into account several critical variables including the choice of the emulsifi er, the order, its incorporation into the matrix, the temperature of the matrix, the timing for blending the two phases and the pressure during the homogenisation step.

Solutions exist to master these different parameters and to obtain fi ne and uniform emulsions, bringing high stability and excellent dispersibility to different types of beverages. Due to the technical issues of this particular area, it is not just about matching the right emulsifi er system with the matrix in question, but offering support and advice.

A po lysorbate 80 f ree emulsifying system has recently

been launched in Asia, in response to market demand.

Polysorbate 80 is an un-avoidable ingredient in all acidic applications, particularly in beverages. It acts as an emulsifi er and br ings dispersibi l i ty, clearance and stability to the drink. However this additive faces regulatory restriction in many Asian countries.

At the beginning of 2012, a polysorbate 80 free emulsifying system was launched, which still preserves all the transparency, vibrancy and stability charac-teristics in application. It is a useful ingredient to sort out polysorbate 80 of f -notes ,

dispersibility and regulatory restrictions in many countries.

The compatibility and the stability of carotenoid emulsions in drinks are another technical challenge. There are possible interactions between emulsions and several critical variables including fl avour oil, the presence of alcohol, high temperature in high brix at low pH, some fruits such as apple and mango, stabilisers and clouding agents.

Natural antioxidants, princi-pally from rosemary extract, can be used to stabilise carotenoid-based colours.

red Hues iN CoNFeCTioNArYRed hues are extremely popular, due to their attractive colour and vibrancy, particularly in beverages and confectionery (jellies, hard-boiled candies, fondants and pastes, panned products) targeted

at children. Azo colorants can easily be replaced b y c a r m i n e , but there is a growing demand f o r c a r m i n e s u b s t i t u t e s .

Anthocyanins offer an array of alternative colour solutions.

Al l fruit and vegetable concentrates providing red shades contain anthocyanins that are very sensitive to pH: if pH is increasing, they become less and less stable in the fi nished product and hues will vary from red in acidic conditions through to blue-grey in basic medium.

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Fruit and vegetable concentrates providing red shades contain anthocyanins that are very sensitive to pH.


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Kalsec® Corporate Responsibility and Sustainability

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

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

PhilippinesCONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 919 6088

IndonesiaPT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

MalaysiaCONNELL BROS. CO. (MALAYSIA) SDN. BHD.603-5192 6868

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

The Kalsec® team of experts can create natural solutions for food ingredients – delivering colors, flavors and antioxidants specific to your product requirements. From the broth, to the meat, to the noodles and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can soak up the benefits of reduced warehousing, clean labels and better margins with Kalsec® products. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

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

ka l s e c

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

The Kalsec® team of experts can create natural solutions for food ingredients – delivering colors, flavors and antioxidants specific to your product requirements. From the broth, to the meat, to the noodles and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can soak up the benefits of reduced warehousing, clean labels and better margins with

Natural NoodlesSoak up the natural benefits of Kalsec®

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This makes them a perfect ingredient to be included in acidic applications like beverages or confectioneries. To overcome stability issues due to pH, these additives require some expertise, know-how and tailored solutions.

Several fruits and flowers are currently being studied as possible pigment solutions for their hue properties and their response to pH. For example, black carrot, purple sweet potato and radish are good sources of anthocyanins in acidic pH.

Adding pigments from radish can have a negative impact on flavour perception. That said, it is possible to find de-aromatised pigments that keep the colouring properties of the molecule without modifying the taste.

Secondly, the colour of anthocyanins can be stabilised by several mechanisms of co-pigmentation. This pheno-menon can be seen between anthocyanins (intra-molecular stabi l isat ion) or between anthocyanins and other sources of molecules (co-pigments usually colourless).

In this case, it is called intermolecular stabilisation. The bind of anthocyanins with flavonoids (natural co-pigment molecules) is believed to be responsible for the wide range of colour shades found in flowers. Due to co-pigmentation, several benefits can occur: hyperchromic effect (the colour is deepened) and bathochromic effect (the colour is slightly blue).

Moreover, the loss association between the co-pigment and the pigment increases the stability of the complex, delaying the degradat ion of p igments . Mastering the benefits of these alliances is a long process. The huge research and development

work of screening for potential and new sources of co-pigments and selecting the best actives for a given anthocyanin is being undertaken.

BLue HuesUp to now, there are only a few sources of ingredients to colour food and beverages blue: spirulina, an edible algae authorised in Europe and

Asia, but not in the US, and blue gardenia, a colour from a flower only authorised in Asia.

Derived by a water and physical extraction process, spirulina is proposed as a colouring food- stuff solution in Europe. Working with this ingredient is very challenging as this product is highly sensitive to acidity and heat.

Ongoing studies explore the huge field of fruit, vegetable and flower concentrates, these

specific raw materials are mainly anthocyanin based, and depending on the source, their pH tolerance can vary. After a huge screening process, interesting and promising flower concentrates were found. This new source of anthocyanins could provide a very nice and stable blue at around pH 4, perfectly suitable for confectionery applications.

soLuTioNs For seAFoodBall-milled technology is a unique technical process that injects the powder of natural colours at high pressure into a liquid matrix. Thanks to this technical know-how, it is possible to reduce the size of the particles of the pigments suspended in the lipophilic phases.

This blend has a homogeneous texture, a brilliant and vibrant colour and is very stable. For example, it is very difficult to obtain bright red for sea food applications without carmine, which is not allowed in many countries.

Certain anthocyanin sources have been selected as they are able to intensify their shade in fish products. These pigments then follow the ball-milled process in order to be dispersed into oil. At the end, the lipophilic colorants bring a vibrant and bright red shade although the entire palette of colours is available (from yellow to dark red).

All types of pigments can be used to develop realistic and vivid hues. It is possible to de-clare separately, the oil from the pigment. Therefore, some seafood manufacturers will decide to choose natural additives. Others will opt for ‘clean label’ solutions and will be more likely to use the colouring foodstuffs.

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The demand for gluten free products has increased over the years, leading the industry to look for alternative ingredients. Researches have shown that this can be achieved by the use of various substitutes or by breaking down gluten in food. By Priscila Farage de Gouveia and Renata Puppin Zandonadi, University of Brazil

CeliaC disease (CD) is an auto-immune enteropathy related to the ingestion of gluten. It is a life-long intolerance in which treatment is the complete removal of gluten from the diet. The world estimated prevalence of CD is around one percent, but its diagnosis range has increased a lot in the last few years.

Besides CD, there are other medical conditions that require a gluten-free diet, like wheat allergy and gluten sensitivity. There are yet individuals who remove gluten from their alimentation for weight loss purposes. With that, the demand for gluten free products has increased, leading the industry to develop alternative products for those consumers.

Unfortunately, gluten has a very important role in food engineering, especially in what is concerned to the sensorial quality of the product. Therefore, a lot of effort has been made to adapt gluten-free food, without changing its main properties and characteristics, that please the consumers.

Role oF GlUTenGluten is a water-insoluble protein present in wheat, barley,

The

GlutenAlternatives

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HEALTH & NUTRITION

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containing dough, a few tools must be used. One of those is to use alimentary fibres composed of complex carbohydrates, resistant starch and lignin.

Guar gum, xanthan gum, hydroxypropyl-methylcellulose (HPMC), locust bean gum, carrageenan and agar are alimentary fibres that promote volume expans ion , water absorption, firmness, elasticity and uniformity in the batter and they are low cost ingredients.

A study conducted in Brazil investigated the use of green banana flour — which has a high content of resistant starch — to develop a gluten-free pasta. The green banana flour is an ingredient of high nutritional value since it has bioactive compounds, such as resistant starch and phenolic acids.

The resistant starch can contribute to a controlled glycaemic response, gastric fullness, intestinal regularity and fermentation by intestinal bacteria, producing short-chain fatty acids related to the prevention of cancer in intestinal cells. In addition, green banana is inexpensive and usually considered a sub-product of little commercial value with no utility for the industry.

The pasta made with the green banana flour was compared to pasta made from wheat by sensorial analyses tests. The results showed no significant differences between the modified and standard samples in terms of appearance, aroma, flavour and overall quality, pointing that this may be an interesting solution for celiac individuals in the substitution of semolina pasta.

PUmPkin seedsPumpkin seeds are also a good source of fibre that can be used in food products. The seeds are commonly discarded in traditional cuisine despite the fact that they are by-products able to enrich the nutritional composition of food in the industry.

oats and rye and it is constituted by two polypeptidic fractions: gliadin and glutenin. This protein is responsible for the desirable sensory and technological characteristics of pasta, bakery and confectionery products. It confers elasticity, consistency, uniformity, moisture and firmness to food. That is the reason why wheat is an ingredient commonly used by the industry.

Moreover, it is also added in products like instant coffee, ice cream, gum, yoghurt, canned soups, tomato sauce, mayon- naise and others due to its tech-nological properties. Considering the essential characteristics that gluten grants to the product and the growing demand for gluten-free food, it is important to try to find ingredients with similar properties when replacing wheat from food normally containing gluten.

ViaBle alTeRnaTiVesThere are many types of flours available in the market that can be explored by the food industry to substitute wheat, but most of them are not well-known. Flour can be obtained from fruits, leaves, cereals, tubers and other hortalices.

However, replacing wheat by any kind of flour comes with a few losses with regard to quality of the dough. Therefore, in order to create a similar structure of gluten

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HEALTH & NUTRITION

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They present a high content of iron, fat and protein. In addi-tion, the majority of the oils from the seeds are constituted by unsaturated oils — oleic and linoleic — which have many benefits to human health. Linoleic fatty acid, for example, exhibits positive effects in our immune system and cardiovascular system and also in disease condi-tions like cancer and diabetes.

The use of pumpkin seed flour has been investigated in the production of biscuits, sweets and other products to verify chemical, physical and func-tional characteristics that may result in high quality commercial products.

The combination of pumpkin seed flour and corn starch has been tested in a separate study in Brazil for the purpose of cake preparation. The formulation developed showed satisfactory results concerning macroscopic and chemical characteristics and proved a technological viability.

PsylliUmPsyllium has also been considered as a substitute option for gluten since it provides technical

features similar to that of gliadin, such as emulsification and thickening. Furthermore, it can be useful in substituting fat. Psyllium is stable at various pH levels and temperatures, being a viable strategy for the food industry.

In another study in Brazil, the replacement of gluten with psyllium was investigated in bread dough. Sensory tests were performed and the results showed that the bread made with gluten-free dough was similar to the wheat flour dough in all

the evaluated aspects (colour, odour, taste, texture and general evaluation). The modified samples of bread achieved a 93 percent acceptance rate for individuals with CD and a 97 percent rate for individuals without CD.

The results also showed that the new formula had less fat and fewer calories, which is a compelling factor for the consumer. Besides that, psyllium can be considered a prebiotic due to its contribution to gut regulation, serum glucose and cholesterol control, indicating an improvement of the nutritional composition of the product.

Some research has revealed the feasibility of amaranth and quinoa for the production of gluten-free food like biscuits, cookies, snacks, cereal bar and breads, although the cost for that kind of production can be a little high.

QUinoaQuinoa is a pseudocereal containing high biological value protein, low glycaemic index carbohydrate, phytosteroids and omega-3 and 6 fatty acids that bring benefits to the human health. Amaranth is also considered a pseudocereal with a high nutritional value. The grain contains about 15 percent of protein and 13 percent of fibre and higher amounts of minerals compared to other cereals.

A study from Italy evaluated the use of amaranth and quinoa flour in substitution for semolina, which is the traditional main ingredient used for pasta. The results from the analyses showed no difference in the sensorial characteristics between the semo-lina pasta and the one prepared with amaranth and quinoa, which points to the possibility of including that product in the gluten-free market.

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HEALTH & NUTRITION

Gluten has a very important role in food engineering, especially in terms of sensorial quality.

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Beyond that, the nutritional composition of those cereals justifies their use in the food industry, as a good option for increasing micronutrient range in food.

oTheR FloURsThere are many other types of flour available for industry use that are not commonly explored yet, like chickpea, almond and peanut flour. Chickpea flour has been tested for the production of bread in Spain. The bread prepared with that flour presents a soft crumb and also obtains a high volume value. Moreover, it exhibits good physicochemical characteristics and, in general, good sensory behaviour.

Almond and peanut flours can be used for the production of gluten-free biscuits. Another study from Brazil demonstrated that these nuts can be an interesting choice for the food industry. The biscuits prepared with those ingredients display a high degree of acceptance and a considerable content of protein.

An important aspect for obtaining a good quality gluten-free product is to use protein substances in the formula. That way, the formation of a protein net is possible with the application of heat.

In the case of pasta, for example, the process of drying it at high temperatures creates a strong protein network that envelops the starch later during cooking and prevents dissolution. Thereafter, the gluten-free pasta resembles the standard one and does not get as sticky as the other gluten-free dough.

deGRadaTion aPPRoachApart from the alternatives of flour, there are other resources that can be explored in the food industry for gluten-free food production,

such as the degradation of gluten into non-toxic peptides by agents like probiotics or enzymes.

Probiotics are microorganisms that present a positive effect on the health of the host by promoting intestinal microbial balance. The process of long-time fermentation of wheat and rye flours with selected sourdough lactic acid bacteria has been proved useful for reducing the risk of gluten contamination in gluten-free products. The bacterial proteolytic activity is promising in the perspective for the manufacture of baked goods.

level of gluten content in food intended for celiac disease patients. According to the Codex Alimentarius, from the World Health Organization (WHO), food labelled ‘gluten-free’ must not exceed 20 ppm of gliadin.

Other studies have suggested the use of proteases from germinating cereals to degrade gliadin. That approach is based on the fact that endogenous cereal proteases are capable of extensively hydrolysing prolamines, which serve to supply the embryo with nitrogen and amino acids during the first period of seedling development.

In a study, germinating cereal proteases derived from wheat, rye and barley were used to check that hypothesis and the results showed that those proteases were able to degrade intact gluten toxic peptides.

The rise of the gluten-free products’ market is essential for the celiac community as it gives these individuals more alternatives in their alimentation. The studies mentioned reflect the possible commercial exploration of alternative ingredients and resources to produce gluten-free food. With the increase in the availability of these products, it is even possible that adherence to the diet — which is crucial for the treatment of the disease — will grow/intensify.

In a study from Italy, the capacity of a mixture of lactic acid and bifidobacteria to hydrolyse wheat flour gliadin by long time fermentation was investigated. The tests performed showed that the probiotics degraded almost completely the gliadin fraction of gluten, so that might be an interesting approach for the industry.

Enzymes from microorganisms called prolylendopeptidases can also be used for gluten hydrolysis. These enzymes are proteases able to degrade gluten and can be derived from bacteria or fungus.

The combination of selected sourdough lactobacilli and fungal protease decreases the residual concentration of gluten below 10 ppm during food fermentation, which is considered a safe

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Benefits OfChanging lifestyles and greater health consciousness have propelled the growth of beverages rich in antioxidants, which are a quick and convenient medium for consumers to fulfill their nutritional intake while on the go. By Sherlyne Yong

Facts. This demand stems not only from a greater focus on one’s health, but changing lifestyles as well.

Busier lifestyles have in-fluenced consumers to fulfill their nutritional intake in convenient ways. As such, manufacturers have married nutrition and convenience, leading to the birth of beverages with antioxidant properties. In the same report, packaged drinks with antioxidant claims were shown to have the strongest growth within the sector, with an increase in sales of 12.9 percent to become US$12.2 billion.

In an era where significant medical interventions and technological advancements are on the rise, people are living better and longer. Together with increased affluence and knowledge, consumers are taking on a proactive stance as they become more health conscious. This affects their diets and in turn, their purchasing decisions. A heightened awareness on nutrition has also presented a host of opportunities for the food industry, which includes that of enhanced beverages.

With the quest for anti-ageing and immunity boosting solutions,

a word hangs constantly on everyone’s mouth — antioxidants. A natural component of fruits, vegetables, nuts and even tea, antioxidants have been the subject of many studies, to which their beneficial properties have been explored.

Market trendSIt is therefore unsurprising to know that sales of products with antioxidant claims in the US grew 8.6 percent to US$64.8 billion in 2011, as revealed in the report ‘Antioxidants Products in the US: Foods, Beverages, Supplements, and Personal Care’ by Packaged

The edge that antioxidant-enr iched beverages have over its counterparts lies in its portability. A Nestlé study conducted in Germany revealed that unpredictable routines have driven consumers to eat more on the go, with convenience taking one of the higher spots on their agenda. Beverages fill this gap as they are easy to carry around, can be consumed while on the move, and also serve as a supplement to the diet in terms of fulfilling one’s recommended daily nutritional intake.

In Asia and the developing nations, poverty and food issues have led to problems of malnourishment or a greater incidence of illness due to a poor


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diet. This gap is increasingly fulfilled by enhanced beverages, which are deemed as an alter-native way for people to consume their required nutrients.

BenefitS Of antiOxidantSThe benef its accorded to antioxidants by marketers are not just empty claims. Comprising vitamins A, C, E, polyphenols and nutrients such as selenium, coenzyme Q10 (coQ10) and resveratrol among others, the term covers a wide umbrella of items, each providing a specific function.

Antioxidants are named as such due to their usefulness in combating the oxidative stress occurring within the human body. When oxidisation takes place, it leads to the formation of free radicals, which can simply be caused by the body’s conversion of food into energy, cigarette smoke, and sunlight among others.

Free radicals scavenge for electrons from surrounding cells, consequently altering cell structures and making it unstable, thereby causing an increased susceptibility to diseases. Anti-oxidants prevent such phenomena by providing free radicals with the extra electrons needed.

As such, antioxidants are capable of boosting one’s immunity as it promotes cell genesis and prevents apoptosis.

Other functions include anti-ageing effects as certain vitamins encourage the production of collagen. The phytochemicals in berries (responsible for their colour) have also been found to aid memory loss, and are being investigated for their role in preventing a range of diseases that include cancer and heart disease. Cranberries, in particular, have been known to help against urinary tract infections.

In addition, carrots contain beta-carotene, a precursor to vitamin A, which is essential for good vision and skin. Other carotenoids include lycopene, found in red fruits and vegetables like tomatoes, and lutein, which can be found in green leafy vegetables like kale.

awareneSS & expOSureDue to its repertoire of benefits, marketers have been promoting antioxidants so strongly that consumers have become well acquainted with it. So much so, that they are among the top five health components that US customers want in their food products, as according to the 2011 ‘Shopping for Health ’ survey conducted by the Food Marketing Institute.

Further revealing its popu-larity is the 2010 Gallup study of ‘Nutr ien t Knowledge & Composition’, where 32 percent of women and 24 percent of men responded by saying they make a strong effort to consume food and beverages rich in antioxidants.

Among all antioxidant-filled choices, super fruits are one of the most well received options by consumers. Introduced on a high note and having maintained that status ever since, super fruits include blueberries, cranberries, goji, acai berries, pomegranate and the coffee fruit among others, and are seen as healthy,

natural sources of polyphenols. One major advantage it has over other sources is that consumers naturally gravitate towards fruits and vegetables when looking for antioxidants.

It is also appealing to manu-facturers due to its availability, the relative low cost as compared to conventional antioxidant sources, as well as its water solubility, which makes it suitable for integration into beverages.

natural SOurCeSIn terms of beverages, antioxidant content is either naturally occurring due to the drink’s ingredients, or enhanced through additives. Beverages containing antioxidants right from the beginning include green tea, vegetable and fruit juices, as well as the lesser known but equally beneficial coffee, cocoa and red wine.

Red wine contains antioxidant properties due to resveratrol, a compound derived from grapes.

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However, researchers in Italy who compared antioxidant levels in packaged drinks found that drinks based on fruit juices had higher levels than green tea bases. When comparing between natural juices and ready-made juices, the latter was found to have more antioxidant properties, which were mostly attributed to the use of additives.

adding BenefitSDrinks that have low, or no, antioxidants can be enhanced with additives. Primed to incorporate extracts better than food, beverages could form power blends with the inclusion of vitamins and minerals. At the same time, ingredients with these components could also double up as preservatives or sweeteners.

For instance, ascorbic acid is a derivative of vitamin C that is

Green tea contains catechins, most notably epigallocatechin-3-gallate (EGCG), which is associated with lower mortality rates across all diseases, especially in the case of cardiovascular disease. Antioxidant activity and phenolic content were also found to increase with brewing time, peaking at five minutes.

Contrastingly, bottled tea was found to have much lower levels of polyphenols, according to research presented by the American Chemical Society. Tea’s bitter and astringent taste could have driven manufacturers to lower actual tea content in bottled drinks, which inadvertently reduces catechin levels as well. However, with a growing sophistication in taste and greater focus on nutrition, consumers may be receptive towards drinks with higher tea content.

Meanwhile, researchers have found that moderate coffee drinkers enjoy a reduced risk towards heart disease, with the protective effects of coffee peaking at two cups a day and stopping at five. As further researched by scientists at the Nestlé Research Center, the bioavailability of polyphenols in coffee has been found to be the same with or without milk. Red wine, another unlikely candidate of antioxidants, contains resveratrol derived from grapes and has also been linked to good heart health.

used by manufacturers to extend the shelf life of beverages as it prevents decay, and is also used to preserve flavour and colour. Meanwhile, sodium benzoate and benzoic acid possess antimicrobial properties, and can be found in cranberries, prunes and apples.

Sweeteners with antioxidant properties include date sugar, molasses, barley malt, brown rice malt, and the artificial sweetener stevia. Various kinds of juices can also lend their natural sweetness or tanginess to beverages.

HealtH ClaiMSDespite knowing what anti-oxidants are, consumers tend to be hazy about the specific benefits each mineral or nutrient delivers. Consequently, the European Food Safety Authority has laid down regulations for claims about antioxidants to be specific ones relating to disease reduction, or a new function based on proprietary data rather than its general efficacy.

This direct ion towards specific functions has been widely regarded as the future of antioxidant health claims and labelling. This is perhaps due to the affluence of today’s consumers, who seek products backed by research and question more about what they are ingesting.

Moving towards specific health claims will also help brand owners, as products can be differentiated according to the targeted benefits they deliver. With antioxidants already rea-ching almost the entire market, it is time for manufacturers to focus on depth in order to stay competitive within an increa-singly saturated market.

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The polyphenol content in coffee protects moderate drinkers against heart disease, with effects peaking at two cups a day.

Taking care of brewing www.ziemann.com

GREEN EVOLUTION

THE BREWERY OF THE FUTURESTARTS TODAY!

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alternative baking methods can cut operational costs, reduce energy consumption and baking times, and take up less space. Development in these technologies is the next step towards optimisation. By Birgitta Wäppling raaholt, research coordinator, swedish institute for Food and Biotechnology.

Riding The

Of Baking

BREAD is commonly used world-wide as a daily food product. In a previous report from the Swedish Institute for Food and Biotechnology and the Swedish Environmental Protection Agency, it was concluded that from an energy point of view, it is in fact better to eat industrially baked bread, than to bake it yourself!

Among the reasons for this are that bakeries often use larger, more energy effi cient equipment and the fact that they can benefi t from large scale operation for baking bread in a more energy efficient way. However, large improvements can still be done in industrial bakeries when it comes to increasing the energy effi ciency at baking, with main-tained quality and reduced costs.

In a previous project, combined microwave-infrared baking of bread showed a considerable decrease in energy consumption and baking times.

With the current project — which takes the evaluation one step further towards industriali-sat ion — practical tr ials , evaluation and optimisation of baking are performed in pilot-scale together with help from the industry.

The results are very promising, and will give a quantification of the reduced cost in terms of savings due to reduced energy consumption, while maintaining the quality of the bakery product. Furthermore, the project also highlights the advantage of reduced baking times, which

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could result in an increased production flexibility. It is in-teresting to imagine the resulting increased competitiveness which bakeries could have by switching to alternative baking technologies or by combining alternative technologies with existing ones.

Baking With ElEctromagnEtic WavEsAdditionally, baking with alter-native technologies by means of electromagnetic waves, such as microwaves and infrared waves, does not require pre-heating in the same extent as with traditional baking technologies. The background is that heat transfer by volumetric heating, such as for microwave and infrared baking, takes place immediately by transfer of energy via electromagnetic waves directly to the product and therefore also cuts operational costs considerably.

Microwaves generate heat directly inside and throughout the dough product by dissipating electromagnetic energy into heat within the dough item, while infrared (IR) waves dissipate energy in the surface of the product (and for thinner products, like cracker or biscuit products, also within the product).

Volumetric heating methods transfer the energy directly to the product and are therefore fast and energy efficient. When designed in an appropriate way, systems for microwave baking will result in uniformly baked bread for a large variety of products. The reason for this is the fact that microwaves are heating the areas of the dough item of higher moisture preferentially more, than areas of lower moisture, with a resulting ‘self-controlled’ levelling out of heat distribution during baking.

Traditional baking, on the other hand, is performed in forced air convection ovens where heat is transferred to the surface of the dough by convection, irradiation, and conduction, followed by transfer of heat from the dough surface towards the inside by heat conduction. Since the heat conductivity of the dough is relatively low, the traditional baking process is slow.

PrE-hEatingFur thermore, pre -heat ing, which is required for traditional baking, is both time and energy consuming. The baking time required can be as long as 30 minutes for a commercial bread

loaf which is traditionally baked, while the total baking time for a microwave-IR baked bread is only 6-10 minutes (depending on the weight of each bread (or dough item).

When it comes to energy efficiency, microwave-infrared baking results in substantially higher energy efficiency than what is the case for baking in a conventional oven. The energy needed for pre-heating conventional baking ovens

After microwave baking, the main characteristics of a bread loaf are bread almost without a crust. If a crust is desired, this could easily be achieved either by combining the microwaves with infrared waves at the end of the baking process, or by combining microwave baking with some convection for colouring. However, colouring by infrared waves is faster and more energy efficient than by convection.

contributes to higher energy consumption.

Additionally, a large percentage of energy input is lost through the chimney and through the heating up of metal tins. Still, as if this was not enough, reduced baking times mean smaller baking ovens, with considerable savings in floor space for a given production capacity.

For many years, microwaves and infrared waves are widely used in many industrial applications for the food industry. An example is microwave baked crust-less toast bread which has become an increasingly well-known product especially in southern Europe.

Infrared heating, in turn,

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has been used for several applications in the food industry, such as surface pasteurisation of foods and drying of thin bakery products.

WavE ProPErtiEsMicrowaves and infrared waves are both electromagnetic waves, but of different frequencies. The way waves are distributed in the oven are also different: in a microwave oven, the waves are introduced from the microwave generators via a waveguide

system and through openings in the baking oven, and then reflected at the walls to finally create an electromagnetic distribution within the oven, where the energy can be absorbed by the food load (that is the dough/bread item).

The infrared (IR) waves, on the other hand, are introduced in the oven via IR lamps of appropriate frequency. The choice of IR frequency determines the penetration depth into the bakery product, but is often limited to colouring of the surface or baking

of thin products such as crackers and biscuits.

When there is no product in the microwave oven, the oven is programmed to switch off the energy. The reason for this is the fact that the energy would otherwise damage the microwave generators, the so called magnetrons. In the microwave-infrared oven, all process parameters are set and controlled via a programmable logic control (PLC).

Several different kinds of bread and bakery products can be baked by combinations of microwaves and infrared waves, including loaves, rolls, crisp bread, pizzas, cakes, biscuits, crackers, and cookies.

Baking With tinsMany bread products are today industrially baked without tins, directly on the conveyor belt in a continuous baking oven. Yet other bread products, such as toast bread and cakes, are baked in tins. For many cake products, tins made of silicon or composite material are often used for microwave baking, but more traditional metal tins could also be used in most cases (provided that appropriate guidelines for using metal in the microwave oven are followed).

Bread products which are to be baked in a tin could be baked in either traditional metal tins or in microwave transparent tins, such as those made of composite based materials or of silicone. The advantages of using microwave transparent tins for microwave baking are probably larger than the benefit of keeping traditional metal tins, at least when it comes to economical and technical arguments.

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depend on several factors, to be dealt with more in detail for each specific case. However, using metal tins means that some energy will be needed for heating up the tins.

As an example, toast bread could be microwave baked in baking tins made of a composite-based material, and removed after baking to allow for colouring by infrared waves or convection on a conveyor belt.

Alternatively, toast bread could be baked by microwaves in combination with infrared waves in transparent baking tins, which can withstand high temperatures. Colouring of the bread is then performed by infrared waves in the later stage of the baking process. Yet an alternative would be to perform microwave baking of tin loaves in metal tins. The latter choice, however, requires that no too sharp metal corners are present in the tins, since such corners might give rise to locally strong electromagnetic fields close to the corners and subsequent unwanted arcing.

The final choice of baking tins for industrial baking will depend on several factors. One important factor is the type of products to be baked, and their desired product characteristics (for example, crust structure and crumb softness). Another factor which is often mentioned when making decisions on what type of tins to be used for industrial baking is the energy required for heating up the tins.

On the other hand, crust-less bread in particular are often baked entirely in microwaves with good results. Furthermore, par- baked products could successfully be post-baked by microwave processing in a baking oven.

For bakery products where a crust is desired, microwaves

could instead be combined with infrared waves. The latter ones give both the desired crust and colouring of the bread product. Alternatively, colouring could be performed by combining microwaves with convection.

FurthEr rEsEarchThe pilot-ovens which were designed in the ongoing project are currently being evaluated at the institute, together with companies representing the bakery industry and equipment

of bread, such as by microwave and infrared baking, have several benefits: it could cut operational costs, reduce energy consumption during baking and give considerably reduced baking times and less space requirements.

These types of ovens are flexible and can be built both for smaller or larger production capacities, for different product types as well as for products of different sizes (that is, not only for bread loaves and rolls).

suppliers, in a two-year project with co-financing from the Swedish Board of Agriculture.

Microwave-infrared baking is another promising application. In the previously mentioned laboratory scale tests, microwave-infrared baking resulted in about three times less baking times for the two types of products which were tested: bread loaves and rolls. Preliminary results in the pilot-scale project indicate a reduction in baking time of the same order of magnitude for microwave-infrared baking of bread as compared to con-ventional baking.

Alternative methods for energy transfer during baking

Furthermore, microwave-infrared baking ovens can be used for several applications: baking as well as par-baking of bread. Additionally, they also give large possibilities to develop completely new products, which are not yet introduced to the market.

Since bread is a commonly used food product worldwide, the effect of introducing alternative baking technologies would be considerably large on a global scale. It is expected to have a large breakthrough in the baking technology worldwide.

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The bakery market remains an ever-evolving market. This is especially noticeable in the frozen bakery market, where there is a clear evolution in terms of market share, as well as in terms of new and innovative technologies that are being introduced.

In mature markets, such as Western Europe, North America and Japan, where frozen technologies have been in use for many years, there is a clear trend showing the growth of convenient products. Products need to be quick and easy to use in in-store bakeries. More recently, this trend is also growing rapidly in emerging markets, such as Eastern Europe, Asia and South America.

The share of bakery items that are manufactured using frozen technology has been steadily growing and is expected to continue to grow in the years to come. A nice example of this is the frozen croissant market.

Unfermented frozen croissants, which require a fermentation or ‘proof’ after thawing, are decreasing in demand. In response, pre-fermented frozen croissants that can simply be baked after removing them from the freezer are gaining increasing interest.

Today, another product is available in the market — the frozen no proof croissant. This new technology combines the advantages of the production process of unfermented frozen croissants with the convenience of pre-fermented frozen technology.

The bakery market is an ever-evolving market with many great challenges. Developments in improver solutions have helped ensure that bakery products can be made in an economical way. By Youri Dumont, senior product manager, Puratos

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in terms of high-quality products, the demands of the in-store bakeries looking for easy and flexible products to implement, and the demands of the producers, whilst ensuring a very good freezer shelf life for the product.

BoosTing Freshness in sweeT DoughWorldwide, 60 percent of all bakery goods are soft bakery items characterised by a soft crust, either because of the recipe or because of the fact that the items are packed. A large segment of soft bakery items are sweet goods, which usually contain considerable amounts of fat and sugar. Fruit or chocolate inclusions, as well as fillings, are optional, but also frequently added. Examples of soft sweet bakery goods are brioche, panettone or donuts, and

These croissants are produced without a real proofing step and bring a significant gain in terms of investment and cost of production. By reducing the volume of the frozen croissant, it impacts all the logistics aspects: reduction of packaging, storage and transport costs.

The bake off of these croissants is identical to that of the pre-fermented frozen croissants, offering the advantage that the products do not need to be proofed before baking.

Par-BakeD Frozen ProDucTsIn the segment of the par-baked frozen products, the trend is to minimise the time for the second baking of the products as much as possible. Par-baked frozen baguettes are generally produced with a white surface after the first baking in the production area. In the bake-off shops, eight to 10 minutes of second baking are needed to colour the product and form the crust.

Recently, an improver has been introduced to the market which has the ability to provide a colourful crust after the first baking and has the advantage of reducing the time needed for the final baking considerably. Only three to four minutes are needed to make the product crispy again — a reduction of 60 percent in terms of time and energy.

The technology is based on accelerating the colouration of the crust during the first baking and controlling crust flaking risks during freezing and storage. This technology can be used for frozen and modified atmosphere packed products.

In recent years, a wave of new industrial lines called ‘stress free lines’ have been gaining popularity in the world of the industrial bakery. These lines are used among others to manage dough with high hydration and long bulk proof, which result in a very open crumb structure and a distinctive flavour.

With the combination of an improver technology and an active bakery component based on natural fermentation flavours, a whole concept of products and original recipes were developed to meet customer demand in both par-baked and pre-fermented frozen technologies.

These recipes are available in two taste ranges, which are based on natural sourdough providing unique flavours to the products. The concept includes a ‘Baguette à l’Ancienne’ (traditional style baguette) and a wide range of original recipes, as well as ideas of combination of toppings to create great tasting sandwiches.

In a growing frozen market, these innovative technologies meet the demands of final consumers

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the baked goods from the beginning until the end of shelf life. In addition, a melting sensation is created, which meets the consumer demand for more indulgent products.

The improvement of freshness as a result of this melting technology has been confirmed with texture analysis. Figure 1 shows the hardness evolution of panettone during six months. At the end of shelf life, panettones prepared with the melting technology were significantly softer than the reference. Moreover, after six months, panettones made with the technology were still softer than the reference at the beginning of shelf life. Similar positive effects were observed for fresh donuts as shown in Figure 2.

Besides freshness, consumers are also looking increasingly for healthier products. Sweet goods are normally not considered healthy due to the high fat and sugar content. Consequently, solutions were developed to reduce the fat content in sweet bakery applications without compromising on texture and

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Figure 2: Hardness evolution of unpacked donuts during the shelf life of 36 hours

every country has typical products that fit in this category.

One of the challenges when producing sweet breads is linked to the high fat and sugar content. Initially, this results in soft and moist products that will become hard, dry and crumbly during shelf life. Inclusions and fillings might even accelerate this process due to the migration of water from the crumb to filling.

In addition, shelf life of soft bakery products can be very long. For example, the average shelf life of panettone is six to nine months. On the other hand, sweet bakery goods that contain raisins or chocolate chips, as well as products exposed to the environment, such as donuts, have a short shelf life because they dry out quickly.

While it is a challenge to keep products soft, market research shows that consumers are looking for fresher products. Consumers want to choose from a range of soft and fresh products all day long. As a result, solutions to enhance the freshness of sweet bakery products are required.

In order to help producers meet consumer demands, improver solutions have been developed specifically for sweet breads. One of these developments is a melting technology that enhances the freshness of sweet bakery goods by increasing softness, moistness, short bite and resilience of

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taste. It is possible to reduce or completely eliminate fat from the recipe, while keeping the same texture and taste characteristics of the original product.

MeeTing changing DeManDsThe year 2012 marks the 250th anniversary of the much-loved sandwich. The base of every sandwich is pan bread. Pan bread, also often referred to as toast bread, is the most consumed bakery product in the world. The shelf life of pan bread varies from country to country.

children) because it is chewy, hard and dry. A consumer study showed that 90 percent of the people would sometimes remove the crust and 50 percent would regularly do so.

There are three ways to produce crustless bread. The most popular method is simply cutting off the crust of regular pan bread. However, this results in waste levels of up to 50 percent. Another method is baking bread in a microwave or radiofrequency oven, which does not create a crust. The dis-advantage of this method is the investment in a new oven and the impact on the texture (the bread is harder and more chewy).

This negative impact on texture can be over-come with the addition of an improver. The third method is baking bread at low temperature and high humidity, which prevents crust formation. The disadvantage of this production method is that the bread is very vulnerable to collapse after baking and difficult to slice. This can be eliminated with an appropriate improver solution as well, making it possible to produce great crustless bread in a more economical way.

For example, in the UK and Japan, the shelf life is very short (four to seven days), because these countries have a real toast bread culture. France and Italy do not have a pan bread culture. There, consumers use pan bread as a back-up product in case there is no other bread in the house. As a result, producers offer a longer shelf life (France: 15-20 days, Italy: 30-40 days).

In any case, the texture of the bread should be good throughout the shelf life. Also, the type of texture/freshness customers in country X prefer is not necessarily the preference in country Y. Freshness is a complex story and is much more than hard versus soft bread.

In the pan bread market, convenience is a key trend. Convenience means making it easy for consumers to use the baked goods. For instance, consumers want packaged bread to have an extended shelf life. An important trend in the convenience segment is ‘grab and go’ sandwiches that are stored in a refrigerator. Because bread stales much faster in a refrigerator, keeping the bread fresh is a real challenge. To overcome this challenge, a modular solution has been introduced that can be added on top of the existing recipe to preserve crumb texture under refrigerated conditions.

Another trend in pan bread is the increasing popularity of crustless bread. The crust of the bread is often rejected by some customers (especially

FEATURES

With the growing focus on health and obesity, stevia, a natural and zero-calorie intense sweetener, has shown great potential in replacing sugar in confectionery. By Wouter Moorman, market unit manager, Purac Asia Pacific

WithSteviaFlavoursSweet

Stevia is an all-natural alternative to white sugar that is 30 times sweeter, has zero calories, zero carbs, is zero on the glycemic index and does not raise insulin or blood sugar levels.

A naturally sweet herb native to Paraguay, it has been around for centuries. It has been thoroughly tested and found to be completely non-toxic and safe. In Japan, 40 percent of the sweetener market is stevia based and it is becoming more accepted worldwide.

According to Data Monitor, the global stevia products industry is expected to jump to a value of US$10 billion as early as 2015. The World Health Organization (WHO) estimates stevia intake could eventually replace 20-30 percent of all dietary sweeteners. The total global sweetener market was estimated at US$58.3 billion in 2010.

Regulatory approval in the European Union (granted in

November 2011) has set the stage for stevia use to explode on the other side of the Atlantic in 2012 and beyond. Asia Pacific, where the ingredient has been used as a sweetener in some regions for decades, has the largest market share for stevia at 35.7 percent, followed by North America (30 percent) and South America (24.3 percent).

A HeAltHy DeMAnDQuestions about sugars and sweeteners top the list of con-sumer concerns, suggesting that functionality might be waning in favour of a return to products with ‘a lack of additives’ that are ‘unprocessed and unadulterated’.

The addition of stevia to the range of sweeteners, specifically


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they offer a more convenient diet and meal replacement option than diet foods. Stevia is now used in all kinds of foods and beverages — gummies, fruits, functional beverages, juices, yogurts and sauces. It is also used in toiletry and pharmaceutical applications.

However, stevia’s application in confectionery remains largely an untapped market, especially among children, the major consumers of this segment. A growing awareness and concern among parents about the impact of eating too many sweets on their children’s health are pushing manufacturers to rethink the role of healthy confectionery to prevent dental caries. Sugar-free and tooth-friendly products are mainly limited to chewing gum, mints and herb drops, just to name a few.

Research has shown that consumers are looking for healthier alternatives to sugar-coated chocolate sweets and are willing to pay premium for tooth-friendly variants if these alternatives become available in the market.

SugAr-Free & tootH FrienDlyJust as sugar-free does not automatically mean tooth-friendly, tooth-friendly does not always mean sugar-friendly. The next generation carbohydrate, palatinose (isomaltulose) is the first sugar to have tooth-friendly credentials.

Derived from beet sugar, it is a white crystalline powder that gives the same energy as sugar and a similar sweetness. While it cannot be claimed as sugar-free, being fully digestible, palatinose enables the production of tooth-friendly chocolate, chewable sweet and gums wi thout any negative side effects on digestibility.

in Europe, opens new possibilities to address the growing consumer demand for healthier diets and natural ingredients.

As consumers increasingly d e m a n d f o o d s t h a t a r e natural, palatable and healthy, manufacturers face multiple tech-nical and formulation challenges, particularly in overcoming the off-notes and aftertaste associated with stevia-derived sweeteners. While stevia’s taste may work with some fruity flavours in beverages, with others, the flavour requires some modulation to be acceptable to consumers.

F lavour and ingredient companies are helping manufac-turers (customers) to not only optimise flavour and taste profiles with a range of natural solutions for a broader range of applications, but also with products that are natural and free of chemical processing.

nAturAlly SWeetThe increasing popularity of stevia can be attributed to changing demographics and consumption pat terns , as we l l as the sophisticated consumer market that is leaning towards foods that not only enhance health, but also provide natural solutions. Consumers are demanding natural food ingredients rather than chemical-based ingredients, and they are willing to pay more for wellness-favouring products.

As part of this development, the industry now offers a diverse range of natural and synthetic sweeteners, which, when combined with enhancers and formulated into foods and beverages, can mimic the properties of sugar. The current sweetener challenge for food technologists is to reduce calories while maintaining the taste and flavour profile of sugar (sucrose).

WHAt iS So greAt ABout tHiS HerB?Stevia is about 300 times sweeter than sugar in its natural state, and is much more so when processed. The source of its sweetness is largely due to its complex stevioside molecule. A second compound called rebaudioside, which is present in stevia, also contributes to its sweetness.

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The sweet tasting herb has remarkable health promoting qualities. Its medicinal uses include regulating blood sugar, preventing hypertension, treat-ment of skin disorders, and prevention of tooth decay. Other studies show that it is also a natural antibacterial and anti-viral agent.

Regulatory bodies like the joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) agree that the sweetening compound is safe for all populations to consume and is a suitable sweetening option for diabetics.

ConFeCtionery — An untAPPeD MArket?Low-calorie beverages form the fastest-growing segment in the food and beverage market, as


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The approval of stevia in the EU can signal a breakthrough for sugar-free and tooth-friendly confectionery as manufacturers can beak the artificial association with sweeteners. Stevia is viewed as something parents may be comfortable with for their children to consume than some high-intensity sweeteners.

While some companies are able to create sugar-free variants of most confectionery products, they a lso recognise that formulations can become more difficult with soft products. This is not the only challenge manufacturers face when working with stevia in confectionery — they also have to determine what other sweeteners or bulking agents to combine it with, and if the combination meets con-sumers’ needs and acceptance.

SWeet neW FlAvourSSince the global consolidation of the confectionery industry, the increased supply chain demands that products keep their excellent quality for a longer period of time. For all candies, a prolonged supply chain can result in unwanted stickiness. This is a direct result of sugar inversion, where sucrose splits into glucose and fructose.


Flavour suppliers are always looking for solutions to mask the bitter taste of stevia. Some intensive sweeteners are bitter, metallic, or have a licorice-like cooling aftertaste.

Sweeteners with a lingering sweet taste can accentuate off-notes of other ingredients in candies, not noticeable in the original product, and many consumers complain of an ‘artificial aftertaste.’

A natural L - lact ic acid solution can be used to mask any disagreeable aftertaste imparted by intens ive sweeteners . This acid enhances desirable characteristics in hard-boiled candies such as their fruitiness and sweet flavours. By regulating the pH levels, the product promotes an ideal balance between taste, health and function.

CHAnging lAnDSCAPeThe stevia landscape is fast changing as new product launches face pressure on the regulatory and consumer fronts. As a low calorie, natural, non-carcinogenic intensity sweetener, stevia has great potential to capture markets from competing alternative sweeteners and to replace some markets for starch syrups when blended with sugar or other bulking agents.

Developing innovative, great-tasting products is the first step in expanding the reach of some of these natural sweeteners, which are poised for global growth. The cost benefits behind using stevia as an alternative all-natural sweetener will not only have a high economic impact, being a lower cost alternative to sugar, but by being a zero-calorie sweetener, it offers additional health benefits.

Acid sanding (the coating of sugar confectionery with a blend of sugar and acid powders) offers possibilities for developing new products and differentiating confectionery brands. As the acid powders cover the outside of the product, the quality of these powders instantly impacts the consumer’s perception of the overall quality of the candy, both visually and taste wise.

Once the packaging is opened, these acid powders become affected by exterior influences. Confectionery products should retain their appeal and attractive-ness — long after the packaging has been opened.

The choice of acid powder is critical to the success of an acid sanded product. A powder that consists of malic acid and coated with sodium hydrogen malate has been developed, which provides high stability, low hygroscopicity and an instant and clean taste profile.

This powder was designed to address a need in the market to offer a product solution which enables a manufacturer to coat its candy with a more stable acid, yet delivering a fresh and fast sourness release.

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Deal

DepositingTheSweet

Depositing has been widely adopted in developing and developed countries with significant demands for high-quality candy. The flexibility of the technology has opened a wealth of opportunities for the confectionery industry. By Keith Graham, marketing manager, Baker Perkins Group

D e p o s i t i n g t e c h n o l o g y has created a wea l th o f product opportunit ies for the confectionery industry. Depositing first made an impact in the hard candy sector, where it has now overtaken conventional methods such as die forming, starch mogul or cut and wrap in terms of innovation, product quality and efficiency.

The ability to deposit four components into a single candy means that hard candy can be made in up to four colours; in stripes, layers or random patterns; with hard or soft centre fills, and with every possible flavour and colour. That capability was next extended to lollipops.

The technology evolved to focus on soft candies such as toffees and caramels, fudge, fondant creams, gums and chews, quick setting jellies, and Turkish delight. Again, the possibilities include the use of stripes, layers, patterns and a broad choice

of centre fillings, with virtually limitless colour and flavour variations.

DePosiTeD FruiT snacKNow, a completely new product area has been created. The deposited fruit snack is an


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innovative concept. These products can be 100 percent fruit, all natural and containing no added sugar. Alternatively they can be made as jellies with a high fruit paste or fruit juice content. They can be offered as bite-size pieces or bars, and be positioned as a means of increasing fruit intake for both children and adults.

Deposited fruit snacks can be positioned as a healthy alternative to conventional snacks or confectionery, or used to bring interest and variety to the health food market.

Real fruit juice can be incorporated and softer textures can be used for centre filling. The healthy profile is further enhanced with vitamins, calcium or other functional ingredients. They are made from a jelly or fruit paste base, using a depositing process developed for traditional jelly and gum confectionery, and adapted to enable manufacturers to meet consumer interest in healthy foods.

The depositing process forms the fruit paste into bite sized pieces or into bars by depositing it into moulds that can be shaped and embossed to produce a range of shapes from simple squares, circles or ovals, to fun shapes or characters that will appeal to children. This appeal can be enhanced by packaging and

bite size pieces. Simultaneous production of different shapes, fl avours and colours provides a distinct market edge.

Two sizes of plant are avail-able, with typical outputs of 550 and 820 kg per hour respectively. The complete package includes: ingredients, formulations and process parameters; product development and test ing; cooking, depositing and glazing/sanding equipment; direct inter-face with wrapping systems; installation, commissioning, training and support.

cooKinG Options include thin fi lm, jet and plate pack cookers. A vacuum system can be used to minimise cooking temperature at final solids. In line colour and fl avour addition systems are available.

DePosiTinGThe depositor is based on a well proven platform, widely used for the effi cient production of high quality hard candy, lollipops and soft confectionery.

The nature of the depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy

marketing while parents will be reassured by the knowledge that they are giving their children a healthy and nutritious snack.

For adults, more exotic sources such as mango or passion fruit can be used along with simpler, more natural shapes. Both adult and child versions may be fortifi ed with vitamins, calcium and other functional ingredients to reinforce the healthy positioning.

Everything needed to set up a fruit snacks line is available from a single source, including equipment, process technology and full customer support. The heart of the process is the starchless moulding depositing line that allows production of a range of moulded shapes. Weight range is typically one to 10 g for

Depositing technology has created a wealth of product opportunities for the confectionery industry.


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Finishing

Cooking

Cooking

Depositing

with negligible scrap rates, and maximum hygiene. Servo control offers high running speeds, increased flexibility and ease of cleaning.

MouLDsMould technology utilises an air ejection system that leaves no witness marks and does not distort the product.

cooLinGThe cooling tunnel is refrigerated and sized to suit product weight and throughput. A two-pass (forward and return) cooler minimises space and energy requirements. The discharge con-veyor runs under the entire length of the return run to eliminate the possibility of product loss. No drying of the product is required — it is transferred directly from the cooler to the fi nishing line.

FinishinGA full range of finishing equip-ment can be engineered to match the depositing line in a continuous, fully automatic process. This includes steam spray, sugar coating and glazing prior to feeding to wrapping.

The process utilised for de-posited fruit snacks was initially developed as a cost effective and trouble-free route into the gums and jellies market. A line installed for fruit snacks can be adapted to gain access to this additional market by producing conventional jellies and gums: striped, marbled, layered and centre-fi lled products — including liquid centre-fi lls — are among the options. Products with inclusions are possible as well as intricate product shapes.

Compared with the traditional starch mogul process for making gums and jellies, this process offers signifi cant advantages in terms of energy consumption, labour, running costs, product quality, floor space and health and safety.

The use of healthier ingre-dients provides the opportunity for strategic positioning in, or adjacent to, the pharmaceutical and healthcare sectors. The process is ideally suited to these applications as it can be fully validated and offers clear product traceability.

Full process support is avail-able to stimulate new product development, and turn ideas into profitable end products. Being completely new, these products will normally involve joint development between

The process utilised for de-

into profitable end products. Being completely new, these products will normally involve joint development between

manufacturer and equipment supplier, usually working in the latter’s test and development facility on concept testing, recipe development and process design. Input would also be required from ingredient and fl avour companies.

heaLThY eaTinG — a GroWTh MarKeTConsumers today are being subjected to a bewildering array of advice on healthy eating. New studies are constantly being published highlighting the benefits or dangers of a particular food or ingredient. Much of the advice is based on epidemiological studies that look at the effect of individual foods on individual health problems and, when taken as


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a whole, is often confusing and contradictory.

However, there is a clear consensus on three things that consumers need to do to improve health: reduce consumption of foods high in fat and salt; eat plenty of fruit and vegetables; and maintain a balanced diet.

There are signs that many consumers are beginning to heed this advice. Currently, they have two alternatives — reformulated vers ions o f convent iona l confectionery and snacks; or naturally healthy snacks such as nuts, dried fruit or raw vegetables. Both are proble-matical from the consumers’ point of view.

Reformulated products such as sugar-free confectionery or low fat/low salt savoury snacks are often regarded as inferior to the original and can have their consumption limited by side effects.

Natural snacks can be very expensive and, like reformulated snacks, often fail to meet the consumers’ prime requirement for a snack, which is that it should taste good.

Consequently, a market segment is growing for snack products that are clearly healthy but with the satisfying taste and texture that consumers look for in a snack. The healthy image can be further enhanced by the addition of functional ingredients such as vitamins, calcium or omega-3.

Deposited fruit snacks are an exact fit for this new market segment. They are made from, or contain, natural concentrated fruit paste or juice and combine an impeccably healthy image with great taste and texture. They will sit happily alongside natural snacks in a health food store, or sugar confectionery and snacks in a supermarket or convenience store.

The DePosiTinG ProcessToday’s depositing technology incorporates unique design features maximising output capacity, and allowing complete control over the whole process, with the highest levels of functionality.

Depositing is fast becoming the process of choice for confectioners wanting to develop original, high quality candies.In an increasingly fast-moving market, confectioners recognise that combining innovation with premium quality is the key to growth. Depositing technology is broadening the boundaries of creativity in the hard candy, lollipop and soft candy sectors with products that would be inconceivable with traditional processes. Quality is also much improved: deposited candies have a glossy surface, excellent flavour release and a smooth mouth-feel with no sharp edges or air bubbles.

The abil ity of one-shot depositing systems to combine up to four components into a single candy creates immeasurably more opportunities to add interest and variety, with lower production costs, than traditional methods such as die forming, starch mogul or cut and wrap.

T h e r e i s a v i r t u a l l y inexhaustible potential for end product diversity, limited only by the imagination. In a market where manufacturers respond to growing awareness of health and dietary issues, every deposited candy product can be offered in sugar-free form.

Recent ideas for creative products include shaped lollipops with potential for character merchandising; centre-filled toffees, fondants and fudge; filled toffee cups; and three-layered candies with a genuine ‘sandwich’ appearance.

Depositing has been widely adopted in developing markets, particularly Africa and Asia, including China and the Indian subcontinent. Here, despite tough climatic conditions, there is a significant demand for high quality candy. In the developed countries of North America, Europe and Asia (notably Japan), depositing has found many applications where the manufacturers’ focus is on innovation, and increasingly complex candies that are difficult to copy.

Whether a manufacturer requires high-output dedicated plants or very flexible lines with a more modest output, equipment can be configured to suit. Dedicated lines are usually wide and often feature multiple depositing heads for maximum e f f i c iency wi th min imum floor space, operating costs and downtime.

Flexible lines allow manufac-turers to operate in different market segments and react quickly to changes in demand. Lines have multiple mould sets to make different products: usually either hard candy and lollipops or hard candy and soft confectionery.

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BiopolisSingaporeJuly 10 – 11, 2012

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EXHIBITION & EVENTS

Review:

FINEST Food Symposium & Exhibition

Over the two days, speakers from companies and academic institutions shared their knowledge pertaining to two major themes: New Ingredient Technologies for Product Development and Food, Nutrition and Health.

On the subject of new ingredients, Tan Ai Tsing from National Starch discussed the use of a hi-maize resistant starch as a natural source of fi bre. Wouter Moormann of Purac Asia Pacifi c provided solutions for sodium reduction initiatives in processed foods, while Dr David Cai from BASF (Asia) talked about the challenges and opportunities for health ingredients in Asia.

Focusing on nutrition and health, Wouter Claerhout from DSM talked about the benefits of Omega-3 in diets. Dr Peter Ong of KH Roberts and NUS offered ways to manipulate aroma, taste and other sensory properties of foods to improve appetites of the elderly and Dr Jaspreet Singh from Massey University spoke of the designing of novel food matrices to control starch digestion.

During breaks and at the end of the breakout sessions, participants were invited to visit the booths outside to sample new products and seek consultation with experts. ______________________________________________ Enquiry No: 0890

WITH an industry that is currently worth about S$32 billion (US$25.64 billion), the global functional foods market may soon be seeing the entry of a steady stream of locally-made products that can boost health and fi ght diseases, from maintaining a healthy weight and blood pressure to preventing diabetes and heart attacks.

The FINEST Food Programme was launched in October, 2011, as a one-stop research hub to equip industry players venturing into the functional foods market with the necessary knowledge and skills.

The two-day exhibition featured a diverse range of prototypes, from low Glycemic Index (GI) noodles, buns and muffi ns to heart-friendly foods and beverages fortifi ed with Omega-3. It also offered participants a chance to go behind the scenes by scheduling visits to local application laboratories and innovation centres.

During the opening address, Dr Amy Khor, minister of state for health of Singapore mentioned in her opening speech that the functional food market grew by about 40 percent between 2006 and 2010. “By 2014, the global market for functional goods is forecast to grow by 23 percent to S$38 billion,” she added. “The emerging markets include Australia, China, South Korea, Taiwan, the Philippines and Malaysia which have large export potential.”

Professor Jeyakumar Henry, director of Clinical Nutritional Sciences of the Singapore Institute for Clinical Sciences, stressed that we are moving from ‘adequate nutrition’ to ‘optimal nutrition’. He said functional foods can play a pivotal role in reducing diet related chronic diseases.


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Putra World Trade CentreKuala Lumpur, MalaysiaJuly 12 - 14, 2012

drink sampling sessions, as well as the opportunity to discover more about the food cultures of other countries.

The highlight of the show this year was the Heroes Fruit and Carving Showcase Gallery, where two top chefs created history with their carvings of classical and modern

heroes using fruits and vegetables. Living up to the theme of ‘Bringing you the

fl avours of Malaysia and beyond’, the exhibition focused on Halal food certifications and ac-creditations. Partners such as Halal Development Corporation were present to provide support and consultancy to parties who were interested in Halal businesses.

The 8th Malaysia International Agro-Bio Business Conference 2012 that was held concurrently saw a line-up of established speakers from South Korea, Malaysia and the US. Taiwan presented on various issues pertaining to food security, sustainable practices through innovation and best practices around the world.

The show is scheduled to return next year to bring producers, manufacturers, business owners, wholesalers and retailers under one roof for the convenience of industry players.

______________________________________________ Enquiry No: 0891

THE 13th Malaysian International Food & Beverage Trade Fair that was held from July 12 – 14, 2012, at the Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia, brought together stakeholders and entrepreneurs who were interested in the food and beverage industry.

Covering Hall 1 and 2 of the venue, the show showcased 10 different food and beverage sections which included Frozen Foods, Processed Foods, Organic & Health Foods, Ingredients, Herbs and Spices, Fruits and Vegetables, Dairy Produce, Franchises, Beverages, Bakery & Confectioneries and Food & Beverage Equipment.

Offi cially launched by the Malaysian Minister of Agriculture and Agro-based Industry, YB Datuk Seri Noh Bin Omar, the event attracted the participation of 431 booths from 22 countries.

A total of 21,472 trade visitors thronged the halls of the exhibition, which is an increase of 2,169 visitors from the edition in 2011. Many visitors took part in the 627 Business Matching sessions that raked in projected total sales transactions of RM102.3 million (US$32.8 million), an increase of RM37 million from the year before.

The show also saw 10 country pavilions, each with their own unique selling points, enticing trade visitors with cooking demonstrations, food and

Review:

Malaysian International Food & Beverage Trade Fair

Oishii Japan 2012 incorporates the world of Japanese food and drinks, noodle, food machinery and innovative restaurant concepts.

Japanese F&B ShowcaseAsia’s First Dedicated

Tap Asia’s Growth Potential & Insatiable Appetite For Japanese Food & Drinks Drives your business in Asia

- Launch new products and services

- Obtain latest market information and industry developments

- Share experience and expertise with industry leaders

• Enhances your experiential learning opportunities

- Business forums, seminars and workshops

- Food demonstrations and tastings - Special performances and

highlights

• • • Meet and do business with - Business owners and investors in

the food business - F&B professionals - Buyers from food retail industry

••

1 – 3 November 2012Sands Expo and Convention Centrewww.oishii-world.com

Register

Now

Admission FREE when you register online before 29 October 2012

For more information or space booking, please contact:

Japan | Masanao Nishida | T: +81 3 3276 6510 | E: [email protected] | Tsuyoshi Sasaki | T: +81 3 5363 1701 | E: [email protected] | Andrew Lin | T: +65 6393 0211 | E: [email protected]

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7777

EXHIBITION & EVENTS

Jakarta International ExpoJakarta, IndonesiaOctober 3 – 5, 2012

Preview:

Food Ingredients AsiaINDONESIA is the largest economy in the ASEAN region and creates 51 percent of the region’s ingredients consumption. It is the perfect place to learn about processing technology and explore business oppor-tunities in the region.

Following the past two editions held in Thailand (2011) and Indonesia (2010), Food Ingredients Asia will return to the Jakarta International Expo from October 3 – 5, 2012. The event is expected to link thousands of

and show how to market Halal products in international markets.

During the show, free exhibitor seminars will be held to showcase a series of case studies, research and new technological developments.

“Ingredients are very important elements in the manufacturing process,” said Ir Adhi S Lukman, chairman of the Indonesia Food & Beverage Association (GAPMMI).

“Manufacturers are continuously searching for new ingredients to improve their products,” he continued, “and there is always a need for innovative new ideas. But sourcing for ingredients has its own challenges. The problem is how to fi nd suppliers with continuous supplies of good quality ingredients at reasonable prices”.______________________________________________ Enquiry No: 0892

global sellers and buyers of food, beverage and nutritional ingredients.

The 18th edition of show will feature over 400 local, regional and global exhibitors. A series of conferences, seminars and networking events will be held to help in terms of business development and expansion of sales network.

An international conference on the ‘Future of Food Factors’ will be organised by The Association of Food Technologists (IAFT/PATPI) in collaboration with the Department of Food Science and Technology (DFST) and the Southeast Asian Food and Agricultural Science & Technology (SEAFAST) Centre IPB.

There are also seminars dedicated to Halal ingredients that will share inside knowledge on business to business consulting opportunities

Held in Conjunction withAsia Pacific Food Expo1 5 - 1 9 N o v e m b e r 2 0 1 2

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INNOVATION & SAFETY CONFERENCE & EXHIBITIONASIA FOOD TECH

TM

16 November 2012 | Max Atria, Singapore Expo16 November 2012 | Max Atria, Singapore Expo16 November 2012 | Max Atria, Singapore ExpoBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & InventionBreaking New Frontiers Through Automation, Innovation & Invention

Featured SpeakersFeatured SpeakersFeatured Speakers

Wouter Claerhout Wouter Claerhout Wouter Claerhout Wouter Claerhout Wouter Claerhout Marketing Director Asia Pacific Marketing Director Asia Pacific Marketing Director Asia Pacific Marketing Director Asia Pacific Marketing Director Asia Pacific DSM Nutritional Products Asia PacificDSM Nutritional Products Asia PacificDSM Nutritional Products Asia PacificDSM Nutritional Products Asia PacificDSM Nutritional Products Asia Pacific

Dr. Nazlin Imram, Dr. Nazlin Imram, Dr. Nazlin Imram, Dr. Nazlin Imram, Dr. Nazlin Imram, Regional Beverage Category and Insights Regional Beverage Category and Insights Regional Beverage Category and Insights Regional Beverage Category and Insights Regional Beverage Category and Insights Director, Symrise Asia Pacific Pte. Ltd.Director, Symrise Asia Pacific Pte. Ltd.Director, Symrise Asia Pacific Pte. Ltd.Director, Symrise Asia Pacific Pte. Ltd.Director, Symrise Asia Pacific Pte. Ltd.

Nicola ColomboNicola ColomboNicola ColomboNicola ColomboNicola ColomboChief Sales Officer, Chief Sales Officer, Chief Sales Officer, Chief Sales Officer, Chief Sales Officer, SelerantSelerantSelerantSelerantSelerantSelerantSelerantSelerantSelerantSelerant

Chita Ananda, Chita Ananda, Chita Ananda, Chita Ananda, Chita Ananda, Regulatory Advisor,Regulatory Advisor,Regulatory Advisor,Regulatory Advisor,Regulatory Advisor,Registrar CorpRegistrar CorpRegistrar CorpRegistrar CorpRegistrar Corp

Gianfranco MatteucciGianfranco MatteucciGianfranco MatteucciGianfranco MatteucciGianfranco MatteucciPartner, Partner, Partner, Partner, Partner, Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Marks & Clerk Singapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLPSingapore LLP

The Pinnacle Group InternationalBiztech Centre 627A Aljunied Road,

#09-08 Singapore 389842Tel: (65)6846 2726 Fax(65)67476131

Website: www.tpgi.org

To Register visit w w w . f o o d t e c h n u t r i t i o n . c o m or Contact:

Jen Mansilla (+65) 6846 2701

[email protected]

Maryjane Bagaporo (+65) 6846 2702

[email protected]

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Held in Conjunction withAsia Pacific Food Expo1 5 - 1 9 N o v e m b e r 2 0 1 2INNOVATION & SAFETY CONFERENCE & EXHIBITION

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The Pinnacle Group InternationalBiztech Centre 627A Aljunied Road,

#09-08 Singapore 389842Tel: (65)6846 2726 Fax(65)67476131

Website: www.tpgi.org

To Register visit w w w . f o o d t e c h n u t r i t i o n . c o m or Contact:

Jen Mansilla (+65) 6846 2701

[email protected]

Maryjane Bagaporo (+65) 6846 2702

[email protected]

ATF AD.indd 3 8/7/2012 6:15:07 PM

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10 – 13: PROPAK INDONESIAJakarta International Expo, KemayoranJakarta, IndonesiaPamerindo, IndonesiaWeb: www.propakindonesia.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: AgRI & FOOD ExPO HARbINHarbin International Conference, Exhibition and Sports CenterHarbin, ChinaKoelnmesseE-mail: [email protected]: www.harbin-agri-expo.com


24 – 27: VIEtNAm INtERNAtIONAl FOOD PROcESSINg & PAcKAgINg mAcHINERy INDuStRy ExHIbItION

SECCHo Chi Minh, VietnamChan Chao InternationalE-mail: [email protected] Web: www.vietnamfoodtech.com


25 – 28: tHAIlAND REtAIl FOOD & HOSPItAlIty SERVIcES

BITECBangkok, ThailandKavin IntertradeE-mail: [email protected]: www.thailandhoreca.com


26 – 29: cHINA FOOD ExPONew International Convention & Exposition CenterChengdu, ChinaSichuan International ExhibitionE-mail: [email protected]: en.cfe.org.cn


November1 – 3: OISHII JAPAN

Sands Expo And Convention CentreSingaporeTSO MP International Pte LtdE-mail: [email protected]: www.oishii-world.com


September11 – 13: ASIAN SEAFOOD ExPOSItION

Hong Kong Convention & Exhibition CentreHong KongDiversified Business CommunicationsE-mail: [email protected]: www.asianseafoodexpo.com


12 – 14: cHINA (guANgzHOu) INtERNAtIONAl FOOD ExHIbItION AND guANgzHOu ImPORt FOOD ExHIbItION

Guangzhou Jinhan Exhibition CenterGuangzhou, ChinaGuangzhou Yifan Exhibition ServiceE-mail: [email protected]: www.gzspz.com/en


20 – 22: SwEEtS & SNAcKS cHINAIntexShanghai, ChinaKoelnmesseE-mail: [email protected]: www.sweetschina.com


25 – 27: FOODtEcH PAcKtEcH ASB ShowgroundsAuckland, New ZealandXPO ExhibitionE-mail: [email protected]: www.foodtechpacktech.co.nz


October3 – 5: FOOD INgREDIENtS ASIA

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


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


1 – 4: KAOHSIuNg FOOD SHOwKaohsiung ArenaKaohsiung, TaiwanTaiwan External Trade Development CouncilE-mail: [email protected]: www.foodkh.com.tw


16: ANNuAl ASIA PAcIFIc FOOD tEcH, INNOVAtION & SAFEty cONFERENcE

Singapore ExpoSingaporeThe Pinnacle Group Int’lE-mail: [email protected]


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


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


26 – 28: SIAl mIDDlE EAStAbu Dhabi National Exhibition CentreAbu Dhabi, UAETurret MediaE-mail: [email protected]: www.sialme.com


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

calendar of events 2012

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

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

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ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!

Name: (Surname) ___________________________________________________

(Given Name) _______________________________________________________

Company: __________________________________________________________

Job Title: ___________________________________________________________

Business Address: _______________________________________________________________ Country: _________________

Email: _____________________________ Telephone: ___________________________ Fax: ___________________________

THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS

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

MY JOB FUNCTION IS

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

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

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

MAIN INDUSTRY SECTOR

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

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

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

MAIN COMPANY'S ACTIVITY

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

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

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

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

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enteR InfoRmatIon CaRd nUmBeRS

September ’12

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September ’12

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

AIRAir Compressors& BlowersReciprocating

Rotary Screw

Centrifugal

- Durable, high e� ciency Air Compressors

- Low noise level

- Simple installation

- Energy saving variable speed drive (VSD)

- American Petroleum Institute (API) standard design

- Solutions for virtually all Key Industrial Markets

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

- Desiccant Air Dryer

- Filters

- Air Receivers

WE SERVE VIRTUALLY EVERY INDUSTRYIngersoll Rand Industrial Technologies provides

products, services and solutions that enhance

our customers’ energy e� ciency, productivity

and operations. Our diverse and innovative

products include Ingersoll Rand compressed-

air systems, tools, pumps, and material and

� uid handling system.

FLUID HANDLINGAir-Operated PumpsDouble

Diaphragm

Metallic

Non Metallic

- Longer lasting wear parts

- Easy access major air valve

- Simpli� ed service kits

- Maximum � ow rate up to 1041 litres/min

Piston- Individual pump & full packages

- High performance

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

- Multiple pressure/ratios/� ows

MATERIAL HANDLINGHoists & WinchesPowered by

Air

Hydraulic

Electric

Manual

- Up to 100 ton lifting capacity & beyond

- Man lifting winches for o� shore applications

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

- Sales, Services, Parts, Commissioning, Load

Testing

- World-wide professional repair & service network

AFTERMARKET NEEDSServices Capabilities- Compressor Service

- Preventative Maintenance- Tools, Fluid and Material Handling,

Servicing & Overhauls

- Diagnostic and Auditing Services

- Remanufacturing Technology Centre

- Installation Work

- Low Pressure Blower Services

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

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

Controls- Automated Air System Controllers

System Components- Intelli� ow™- PaCE

Installation- Simplair Evolution- Receiver Tanks

Consumables- Filtration- Lubricants

TOOLSImpact Tools- Ergonomic designs

- Built-in lubricator

- Up to 3.5 inch square drives

Grinders

- Horizontal, vertical and angle models

- Material removal and � nishing

- Ergonomic desings

Needle Scalers

- Pistol and straight

- Needle scaler kit

- 5” and 7” needle (19pcs)

Drills- Up to no. 5 morse taper

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

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

- Left and right hand rotation

- Customization

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Micronutrients such as vitamins and minerals are essential for healthy nutrition. In many countries the fortification of fl our with these substances is therefore prescribed by law. Mühlenchemie has made a close study of the subject and developed premixes to meet the needs of diff erent countries – in cooperation with the Flour Fortification Initiative (FFI), the Global Alliance for Improved Nutrition (GAIN) and the World Health Organization.The quality of our premixes depends on the raw materials used. We ensure this quality through close partnerships with universities and research institutions and a strategic alliance with BASF.

• In-house quality control

• Additional analysis by the internationally acknowledged institute SGS Germany

• Every product is issued with a certificate for excellent quality and absolute safety.

A member of the Stern-Wywiol Gruppe

Vitamin deficiency?Mühlenchemie meets the challenge.Mühlenchemie meets the challenge.

Stern Ingredients Asia-Pacific Pte LtdSingaporePhone: +65 / 6569 [email protected]

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APFI September 2012

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Transcript of APFI September 2012