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MICA (P) 179/12/2009 | NOVEMBER/DECEMBER 2010 Established since 1985 | www.apfoodonline.com

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Enquiry Number 2737

GreetingsSeason’sWe thank you for your continuous support and wish you a prosperous new beginning with us in 2011!

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CONTENTS ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

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HEALTH & NUTRITION40 Easy On The Salt

With cardiovascular disease on the rise, food companies are under immense pressure to reduce sodium content in their products. By Simone Bouman, Purac Asia Pacifi c

44 Heart Of A Healthy LifeUp to 80 percent of cardiac risk can be prevented through combining a healthy, active lifestyle with weight management and good nutrition. By Magdalene Wong, DSM Nutritional Products

BEVERAGE48 Meal Replacement: More In A Drink

The incorporation of nutrient premixes in food fortifi cation is an essential step that manufacturers will need to take if they are to stay competitive in today’s marketplace. By Ram Chaudhari, Fortitech

52 Market Report: Urbanisation & Safe Water Demand Spur Bottled Water Market In Indonesia

Bottled water in Indonesia is a safer alternative to tap water for consumption, and the majority of the population considers it more affordable than residential water treatment equipment. By Melvin Leong, Frost & Sullivan

www.apfoodonline.com volume 22 no. 8

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

34

INGREDIENTS & ADDITIVES32 A Crunchy Finish

Rice derivatives support a fi ne and equal creation of pores and provide an end product with a smooth surface and maximum ‘crunch’. By Dr Christine Franck, Beneo

34 Texturisers: The Right Chocolaty FeelTexturisers play a role in the art of perfecting chocolate confectionery. By Tan Li Chin, Cargill

38 Market Report: Saturated Confectionery Markets Of The West Flourishing Its Way To India

Higher consumer spending drives India’s confectionery market. By Saritha Pingali, Datamonitor

PACKAGING & PROCESSING 28 Image-Based Readers: 10 Reasons To Switch

Image-based readers open up new opportunities in identifying, tracking and traceability on manufacturing lines and throughout the supply chain. By Didier Lacroix, Cognex

Market Report: Saturated Confectionery Markets Of The West

Higher consumer spending drives India’s confectionery market.By Saritha Pingali, Datamonitor

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Enquiry Number 2501

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

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CONTENTS

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

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

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

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

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www.apfoodonline.com volume 22 no. 8

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

AUTOMATION & FEATURES54 Lubricants: Smooth Operation

Converting a processing facility to NSF H1 and HT-1 registered lubricants can help companies optimise production, promote food quality, and ensure the brand integrity of its products. By Peter Bird, ExxonMobil Lubricants & Specialties

58 Analyse This!Getting together with global thought leaders in food science, Agilent seeks to resolve issues within the domain of analytical works. By Tjut Rostina

60 Traceability & Food Safety: Go For The Record Food safety and quality issues can be managed more readily, if each partner in the supply chain can identify the direct source and direct recipient of traceable items. By Andrew Dalziel, Lawson Software

64 Cheats At BayCounterfeiting of medicines is rapidly increasing. In Germany, one in twenty medicines have been adulterated. Researchers are therefore developing authenticity seals and security codes intended to make drug packaging uniquely identifi able. By Sascha Rentzing for Messe Düsseldorf

DEPARTMENTS

08 Editor’s Note10 Advertiser’s List12 Business News22 Product Highlights78 Calendar Of Events80 Product Catalogue80A Reader’s Enquiry Form80B Subscription Information

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EXHIBITION & EVENTS 68 Review: Fi Asia70 Review: Hi Japan74 Preview: Fi Vietnam75 Preview: Sustainable Foods Summit76 Preview: Fruit Logistica 2011

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8managing director Kenneth Tan

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

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

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Andrew Dalziel Didier Lacroix Dr Christine Franck Magalie Benoit Magdalene Wong Melvin Leong Peter Bird Ram Chaudhari Saritha Pingali Sascha Rentzing Sebastian Pflügge Simone Bouman Tan Li Chin board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAgroindustries and Postharvest SpecialistUN Food & Agriculture Organisation

Professor Alex BüchananProfessional Fellow Victoria University

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

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

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

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tanfinancial controller Robbin Lim

EDITOR’S NOTE

Food safety is a critical concern among manufacturers and consumers alike. With incidences of product recalls gaining much publicity, causing the dwindling of consumers’ confidence, advances in the area of food safety is necessary to ensure that quality products are delivered.

According to a 2009 study by IBM, less than 20 percent of consumers in the US trust food companies to develop and sell food products that are safe and healthy. It also revealed that 60 percent of consumers are concerned about the safety of food they purchase, and 63 percent are knowledgeable about the content of the food they buy.

Sanae Miyakawa, who spoke to APFI during an interview at Hi Japan, says the following with regards to businesses in Japan: “If the company is involved in a scandal, like contamination, the company can go bankrupt due to the wide media publicity. In fact, there was a case in the last two to three years, in which a big company went bankrupt because of a scandal.”

Lubrication is just one of the areas that processors need to focus on in order to achieve a safe and hygienic production environment. Lubricants that are registered, such as NSF H1 or HT-1, are suitable for use in machinery where food contact may occur. This will minimise the potential for product recalls and can also enhance equipment performance. (Page 54)

Knowing the sources of a company’s product and tracking its movements is key to limiting the outreach of contaminated products to the market. Andrew Dalziel recommends leveraging the lot tracing capabilities of the ERP system to manage what happens in processing operations. He said that it should enable identification of where the raw materials and packaging came from, how it was transformed, how the raw materials were consumed, and where the finished products were shipped. (Page 60)

In an exclusive interview with APFI, Nick Roelofs of Agilent, shares that there has been an increase in the testing of the biological aspects of food, such as rapid pathogen testing. With regards to chemicals, there will be increased emphasis in identifying ‘unsuspected’ contaminants.

With various technology advances in place to battle food safety issues, businesses are better positioned to produce even better quality products, and set the minds of consumers at ease.

As the year comes to an end, and a new year dawns on the industry, the team at APFI wishes you happy holidays and a wonderful new year!

Tjut Rostina

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Enquiry Number 2733

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX

2638 ASHWORTH BROS INC 15

2720 BUHLER AG 17

2648 CERMEX SIDEL GROUP 11

2732 CP KELCO SINGAPORE PTE LTD 37

2721 CVS GROUP INTERNATIONAL CO LTD 55

2743 DAVOS LIFE SCIENCE PTE LTD 47

2735 DSM NUTRITIONAL PRODUCTS ASIA PACIFIC PTE LTD 7

2746 EAC INDUSTRIAL INGREDIENTS PTE LTD 35

6031 FAMILY CEREAL SDN BHD 63

2740 FI VIETNAM 2010 67

2733 FLEXICON CORPORATION (AUSTRALIA) PTY LTD 9

2726 HEAT & CONTROL PTY LTD 25

2501 HUGHSON NUT 5

2727 HYDROSOL 19

2744 IFC 79

2738 ISHIDA CO LTD 31

2682 KALSEC INC 53

2528 KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 27

6022 KORA-PACKMAT ASIA PTE LTD 80

2669 KRONES AG 13

2742 LAWSON SOFTWARE ASIA PACIFIC PTE LTD 3

2729 LONZA AG OBC

2734 MESSE DUSSELDORF 10

2728 PAUL LEIBINGER GMBH & CO KG 29

6030 PIAB ASIA PTE LTD 80

2745 PROPAK VIETNAM 2011 73

2739 PURAC 21

6029 QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD 80

6037 R & D ENGINEERS 80

2741 THAIFEX 2011 77

2577 UNITECH INDUSTRIES LTD 33

2625 URSCHEL ASIA PACIFIC PTE LTD 23

2730 VIV ASIA 2011 43

2731 WACKER CHEMIE AG IFC

2737 WATERS CORPORATION 1

2736 YAMATO SCALE CO LTD 39

2696 ZIEMANN ASIA-PACIFIC CO LTD IBC

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

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

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

Contact: Randy Teo / Peh Sue AnnTel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806

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

ENQUIRY NO. ADVERTISERS PAGE

CONSUMER DEMANDS ARE CONSTANTLY CHANGING.

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www.cermex.eu

From transit packs with or without cardboard support, promotional packs to multi-packs, Cermex offers aglobal shrink-wrapping expertise for your products.

From case packing, shrink-wrapping to palletizing, leave your end of line project in expert hands!

CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: [email protected]

CERMEX – South Asia - Pacific Co., Ltd.Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: [email protected]

From transit packs with or without cardboard support, promotional packs to multi-packs, Cermex offers aglobal shrink-wrapping expertise for your products.

From case packing, shrink-wrapping to palletizing, leave your end of line project in expert hands!

CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: [email protected]

CERMEX – South Asia - Pacific Co., Ltd.Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: [email protected]

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N E W SINDUSTRY & MARKET NOVEMBER/DECEMBER 2010

B U S I N E S SBoncafé Wins 3R Packaging Gold Award

s i n G a p o r e : B o n c a f é International, a gourmet coffee roaster, wins the Gold Award of the National Environment Agency’s (NEA) 3R Packaging Awards. This is an initiative following on from the signing of the Singapore Packaging Agreement in 2007, and the third award Boncafé has been honoured to receive.

The awards is given out to signatories who have made notable efforts and achievements to reducing packaging waste. The

winners are selected based on a set of assessment criteria set by the NEA.

Some of these packaging-saving initiatives undertaken and effected in the past year include the reduction of all foil coffee packaging from 140 to 120 microns, reduction of thickness of coffee pouches, removal of the usage of polyethylene bags to reusable and environment-friendly woven bags, and the reuse and recycling of cartons, wooden pallets for storage, shipments.

These programmes have helped achieve an overall reduction of material usage by 14 percent and as such, translated this into 7.6 percent savings in production cost and a 13.2 percent increased output per kg of packaging material. ________________ Enquiry No: 0800

Rockwell Automation Partners Thai DistributorsinGapore: Rockwell Automation has entered into a partnership with Sonic Automation, a full line industrial automation distributor in Thailand. As part of the company’s limited distribution strategy, this partnership will help to better serve customers in Thailand.

Customers in Thailand are now able to go to Sonic Automation for order placement, fulfi llment, inquiries, full technical support and customer service. The Thai distributor will provide added focus and value to customer relationships.

“In choosing this company, we selected a partner with the capability and experience to enhance our strong standing in the Asia Pacifi c region and position us for long-term sustainable growth in Thailand,” said Chris Marshall, market access director, SEA. “We view our partnership as a testament to our strong commitment to the region and look forward to working closely with them to enhance our customer loyalty and to benefi t our businesses.” ________________________________________________________________ Enquiry No: 0801

Vinamilk Invests E30M On Process Lines Ho cHi minH citY, Vietnam: Vinamilk has placed an order with GEA Process Engineering for the delivery of two complete dairy processing lines for production of infant formula. The order of more than E30 million (US$42.1 million) marks the company’s biggest single investment in dairy processing equipment.

The delivery includes two wet mix plants, two spray dryers, and two powder handling and retail filling plants. The engineering company will also provide utility and mechanical installation as well as production start-up services. The two processing lines will each have a capacity to produce four tonnes of infant formula per hour.

Infant formula production, scheduled to commence in August 2012, will serve both the domestic market in Vietnam as well as Vinamilk’s export markets. The production lines will be located near Ho Chi Minh City, Vietnam.__________________ Enquiry No: 0802

FRESH!www.apfoodonline.com

Food Technology Served

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INDUSTRY & MARKET

BUSINESS NEWS

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NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

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Danone: Solid Third Quarter Growththat are our priorities as drivers for both present and future growth.”

__________________________________________ Enquiry No: 0803

paris, france: Danone has reported a sales increase of 15 percent, bringing the total to E4,347 million (US$6.1 billion) in the third q u a r t e r o f 2 0 1 0 .

This sales growth reflected a 6.3 percent rise in volumes combined with a positive value effect of 0.6 percent.

The baby nutrition division again reported solid growth, with a rise of 8.6 percent, refl ecting a 6.7 percent increase in volumes and a positive value effect of 1.9 percent in the third quarter of 2010. Sales increased in all regions, with China, Indonesia, and the UK still the main drivers. Growth in the milks category was again in double digits, with growing-up milks doing particularly well.

The main source of momentum remained priority markets, among them the US, Brazil, Russia, Saudi Arabia and Mexico. The main driving force was the Activia brand, which accounts for nearly half of the rise in division growth.

Danone assumes that the fi nancial, economic and social crises will continue to weigh on consumption trends in Europe, while emerging markets are expected to keep developing well overall.

Chairman and CEO, Franck Riboud said: “We are keeping up the pace and expanding our four business lines in all parts of the world. These positive results, achieved in the face of difficult economic condi t ions marked by weak consumer demand in Europe and rising raw material prices, enable us to confi rm our full-year targets for growth and value creation. They also provide added support for our decision to continueinvesting in the emerging markets

LCS, APFI, 124 x 200 mm, CC-en37-AZ064_05/10

After all, you want your line to run properly. Every day. Round the clock. But that’s only going to happen if each and every part is fully functional. So you can run your pro-duction line without any worries, we always use the same ingredients for our machines: sophisticated technology and meticulous attention to detail. There’s only one thing left for you to do: sit back and enjoy the results!www.krones.com

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CC-en37-AZ064_05-10.indd 1 25.05.2010 14:34:08 Uhr

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BUSINESS NEWS

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Bosch Builds Plant In India

Jungbunzlauer Ups Product PricesBasel, switzerland: Due to the increased prices for agricultural raw materials, Jungbunzlauer will be forced to raise its product prices up to 10 percent. The products affected include citric acid and citrates, xanthan gum, gluconates, specialty products and erythritol.

Rising global demand, as well as concerns about stock levels lifted prices of corn, wheat and sugar substantially. This led to material cost increases for the company’s products.

The company is further developing its manufacturing processes in order to secure best efficiency, lowest manufacturing costs and outstanding product quality. In particular, food safety and the reduction of carbon footprint are important aspects in all process development efforts.

___________________ Enquiry No: 0805

Goa, india: Bosch Packaging Technology has acquired 33,000 sq m of land in the Verna Industrial Estate to build up its plant. The company is planning to invest E4 million (US$5.6 million).

By the end of 2012, the company is aiming to have a fully operational plant integrating the whole Indian production. Friedbert Klefenz,

president of the packaging company, said: “We have a strong market position in the emerging markets, and to cater to the rising demands we are looking into expanding our existing portfolio. This approach has not only brought us closer to our customers but has also helped us strengthen their confidence in us. Today, India is the hub for SAARC

(South Asian Association for Regional Cooperation) countries as well as the Middle East and Africa.”

“In India, the demand for pac-kaging machines is expected to grow by 10 percent per year,” said Ashok Gourish, business head of the Verna plant. “The development of food parks in India, increased hygiene standards in the food and beverage industry, adoption of Western -s ty le medicines in the pharmaceutical sector and attracting global players of the confectionery industry to India – all these are factors which have acted as key catalysts for this growth.”___________________ Enquiry No: 0806

Eurofins Opens Food Testing Laboratory In IndiaBanGalore, india: Eurofins Scientific, the global leader in food and feed testing, has opened a laboratory in Bangalore, India. Eurofins Analytical Service India provides its customers analytical services related to the following key areas of food safety and composition testing: microbiology, mycotoxins, vitamins, heavy metals, minerals, and proximate analysis.

In the future, the local service portfolio will be expanded further by offering analysis of fatty acids as well as sugar profiles, and the detection of pesticides and antibiotic residues.

With the 200 sq m laboratory, customers can benefit from a local fast turn-around testing service combined with a strong local relationship without compromising on quality or reliability. This implies further advantages for customers by saving valuable time in logistics and paying in local currency. This food testing laboratory is the second facility that the company operates in Bangalore. The first is a 1,000 sq m genomics service facility.

“The market for food testing in India is set to grow at a rapid pace due to a new food law, requirements for nutritional labelling and growing exports of agricultural commodities and food products,” commented Dr Gilles Martin, the group’s CEO.___________________________________________________________ Enquiry No: 0804

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BUSINESS NEWS

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Chr Hansen Collaborates On Human Gut ResearchHorsHolm, denmark: Chr Hansen, together with TI Food and Nutrition will work together in further disclosing the mechanisms of the gut.

From January 2011 and four years onwards, the company and the Dutch research consortium will collaborate on research in five specific projects. These projects will pave the way for improved insight about the role of probiotics in the gut.

Jan Maat, MD of the research consortium welcomes Chr Hansen as one of five industry partners in the research program. “Our 2011-2014 program enables our partners to select and invest in the research that offers them the greatest innovation potential in line with their business development strategies and R&D capabilities,” he comments.

As an industrial sponsor, the company will obtain rights to any intellectual property resulting from the partnership program. Moreover, the alliance allows immediate industrial implementation of results or technologies that are developed in the collaboration.

_______________________________________________________ Enquiry No: 0807


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Trust The ExpertsAshworth invented the first spiral more than 40 years ago. For over four decades, we’ve pioneered belt advancements that maximize throughput while minimizing life-cycle costs, and have been granted more patents than any other spiral belt manufacturer. Today, Ashworth continues to innovate the future and remains the world’s leading manufacturer of spiral belts. Put your confidence in Ashworth!

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BUSINESS NEWS

INDUSTRY & MARKET

ODW Frischprodukte Buys FrieslandCampina In Elsterwerdaamersfoort, tHe netHerlands: The German company, ODW Frischprodukte, a subsidiary of Odenwald Früchte, will take over the FrieslandCampina location in Elsterwerda, Germany in December 2010.

In addition to the land and buildings, the company will also purchase part of the equipment for the production of yoghurt and desserts.

Part of the agreement between the two companies is that a number of FrieslandCampina dairy products will be produced in Elsterwerda until 2013. The new owner will take on the 330 employees, but plans to reduce the workforce gradually. FrieslandCampina will relocate production lines for yoghurt and desserts to other locations in Gütersloh and Heilbronn by March 31, 2012.__________________________________________ Enquiry No: 0808

VancouVer, canada: GLG Life Tech Corporation has partnered Global Agrisystem in a joint venture for the marketing, development and distribution of the company’s portfolio of stevia extracts in markets throughout India and the Middle East.

India is a global leader in the consumption of sugar. Fuelled by growing population and continued economic growth, consumption is forecasted to increase to 24.5 million tonnes

for the period 2010/11 on expected improvement in domestic supplies and strong demand.

The agreement signed between the two parties focuses on the uti l isation of the knowledge, expertise and resources of each party in order to develop the market for stevia in India.

This includes obtaining govern-mental approvals, introduction of certain products to this market, development of consumer products, government support, agriculture

GLG Life Tech To Develop Market In India & The Middle Eastand the future development of manufacturing and processing capacity of stevia for domestic use and possible export.

The two parties have also signed an exclusive distribution agreement for the development of the Middle East market for stevia extract products. As the market within India is developed, the Middle East and Indian activities will be combined to be served by an Indian joint venture.___________________ Enquiry No: 0810

Corn Products Completes Acquisition Of National Starchillinois, us: Corn Products International, a provider of agriculturally derived ingredient solutions, has completed its acquisition of National Starch, the specialty starches business of AkzoNobel NV.

“This is an important step forward for both Corn Products and National Starch, and a tremendous opportunity for our investors, customers, suppliers and employees around the world,” said Ilene Gordon, chairman, president and CEO of the company. “Today, we go to market with a broader portfolio of products, enhanced geographic reach, and the ability to partner with our customers on customised and innovative solutions.”

The combined company currently employs approximately 10,000 people in North America, South America, Europe, the Middle East, Africa and Asia-Pacific. It operates 37 manufacturing facilities in 15 countries; has sales offices in 29 countries, and has research and ingredient development centres in key global markets._________________________________________ Enquiry No: 0809


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www.apfoodonline.comFor everything you want to know about the Food technology

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Obesity In Australia To Hit 7.3 Millionknow how many calories they are advised to consume a day.

As obesity levels are continuing to rise, it is clear that many current

melBourne, australia: Research by Datamonitor has revealed that women tend to encounter weight problems more than men. By 2014 one-third (32.6 percent) of them will be either obese or overweight. In fact, 7.3 million people will be obese in Australia by 2014.

weight management solutions have failed consumers. Therefore, more consumers are demanding better science from their products.

___________________ Enquiry No: 0811

Mark Whalley, analyst at the research company says: “It is surprising that despite intense government campaigns and continual media attention around healthy eating, obesity levels are continuing to rise. However this attention may have led to information overload as our research has shown that although 42 percent of consumers are interested in reading or hearing about the relationship between food and weight, this has dropped by seven percent since last year.”

It is not necessarily right to assume that the obesity problem in Australia is due to a lack of interest in weight. Fifty percent of consumers who were asked about their weight management said they were trying to lose weight. In fact in the last year there has been a six percent increase in the number of Australian following a specific diet plan. However it is sticking to the plans that consumers are finding difficult to achieve.

The research has also revealed that obesity levels in Australia cannot be completely attributed to a lack of education as 74 percent claim to E

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Your benefit – competence from grain to pasta. Buhler’s unique

expertise covers everything from grain processing to the manu-

facturing of top-quality pasta. Innovative technologies for stor-

ing, cleaning and grinding the grain optimize flour and semolina

processing. The solutions, perfected by Buhler, cover the entire

process from dough preparation to drying the pasta and are

characterised by high productivity and raw material flexibility.

This comprehensive technological expertise results in efficient

solutions for superior pasta products – competence that pays

off for our customers.

Bühler AG, Pasta & Extruded Products, CH-9240 Uzwil, T +41 71 955 11 11, F +41 71 955 35 82, [email protected], www.buhlergroup.com

The solution behind the solution.

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BUSINESS NEWS

CHINA FOCUS

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China Sugar Reserves To Be AuctionedBeijinG, cHina: China’s Ministry Of Commerce has announced its plans to auction 210,000 tonnes of its sugar reserve. This exercise that is expected to start on October 22, is to control the increase of prices.

The stock would be sold to Chinese food producers, to meet increasing demand.

In the report by Xinhua, the country’s major sugar producing area, southwest China’s Guangxi Zhuang autonomous region, prices went up to RMB 6,000 per tonne (US$902.3) on October 11.

________________________________________ Enquiry No: 0812

Sensient Technologies Opens Plant In GuangzhouGuanGzHou, cHina: Sensient Technologies has opened its plant in Guangzhou, China. The facility includes an office and laboratory building, and production areas for both food and non-food products. With the addition of this facility, the company now has a presence in five locations in China.

The location contains laboratories for research, application development and quality control. At the official opening, Kenneth Manning, the company’s chairman and CEO, said: “This manufacturing facility is a key part of our global strategy and it strengthens our presence in China. The Guangzhou location positions the company for growth in one of the most dynamic economies in the world. It greatly increases our production capabilities with state-of-the-art equipment and new processing technologies.”

Other locations in China include a plant for processing dehydrated flavours in Qingdao, a technical centre and sales offices in Shanghai, and offices and laboratories in Beijing and Hong Kong.________________________________ Enquiry No: 0814


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China Amends Regulations On EnhancersBeijinG, cHina: Draft amendments to regulations on food nutrition enhancers have been released by China’s ministry of health, according to Xinhua. The objective was to ensure food safety and standardise the use of such ingredients.

Based on the statement by the ministry, there have been problems since the implementation of the current regulation in 1994. This includes unclear rules in nutrition enrichment, and the absence of a unified classification system on foods to which nutrition enhancers can be added.

The use of nutrition enhancers in infant food was also not in line with the current infant food standards, it said.

The amendments would be in line with the latest developments in domestic and foreign rules, as well as China’s specific situation. A list of approved chemical ingredients of nutrition enhancers was also stated in the draft.____________________________________________ Enquiry No: 0815

Fonterra To Develop Dairy Farm In YutianHeBei, cHina: Fonterra and the government of Yutian county of China has agreed to develop a dairy farm in the county within Hebei province.

The company’s NZ$42 million (US$31.4 million) investment signals the next step in its strategy to expand local milk production on the ground in China, following the successful pilot of Tangshan Fonterra Farm.

The free stall dairy farm will be developed on 42 hectares of land. It will consist of 12 barns, feed storage facilities, round the clock milking parlour and wastewater treatment systems.

The farm will house around 3,000 milking cows, imported from New Zealand and is expected to employ around 100 local people, most of whom will live onsite in a housing facility.

The farm site construction will take around one year, with the new herd expected to start milking in November 2011.

____________________________________ Enquiry No: 0813

poisonous or allergenic, and must be neutral in terms of smell and taste. Furthermore, any active agent must be readily transferrable onto packaging film. Taking into account all these considerations, Ms Hauser elected to use sorbic acid, which she dissolved in a lacquer and deposited on a base film.

When the food chemist conducted her tests, she used several pieces of pork loin. A day after slaughter, she contaminated each of them with around 1,000 colony-forming units of the E coli pathogen, then wrapped some in standard and some in active film.

After seven days in a fridge at eight deg C, clear differences in colour were already apparent. Microbial examination revealed that the active packaging had destroyed many of the germs on the actively-packed meat. The number of bacteria on those pieces had decreased to around a quarter of the original level. ___________________ Enquiry No: 0816

freisinG, Germany: To date, supermarkets have only been able to keep products on their meat counters for a few days. But now, researchers have developed an antimicrobial active packaging film that destroys the microorganisms on the product surface, thereby increasing the shelf life not only of fresh meat, but also of fish, cheese and other cold cuts.

Recently, antimicrobial active packaging has opened the door to the possibility of maintaining product quality and safety over a longer period of time. Carolin Hauser, a food chemist at the Fraunhofer Institute For Process Engineering and Packaging IVV in Freising, has developed and tested a lacquer-based antimicrobial active film that incorporates a controlled release mechanism.

O n l y a c t i v e a g e n t s t h a t comply with the rules governing foodstuffs may be considered for use in these films; they must not be

Active Packaging For IncreasedShelf Life

SCIENCE & INNOVATION


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by consuming tiny quantities of botulinum neurotoxin. The botulinum neurotoxin is the most potent toxin known (just 30 ng of neurotoxin is sufficient to cause illness and even death), and the consumption of as little as 0.01 grm of food in which C botulinum has grown can result in botulism.

The production incorporates practices and risk assessments based on the latest scientific information, such as spore heat resistance, growth properties of non-proteolytic C botulinum, and the incidence of these spores in food. The method of detect ing non-proteolyt ic C botulinum is in providing high quality information on the incidence of spores in food.

An important feature of the method is that it is specific, and enumerates only non-proteolytic C botulinum spores. The method is sensitive with a low detection limit that has been achieved by the use of a selective enrichment and large test samples, and this has been confirmed using carefully structured control samples.

This allows the total risk from spores of non-proteolytic C. botulinum in the final meal to be calculated. Modelling the risk of this total spore count rising above safe levels and the frequency that this event occurs will allow the management and control of the process more accountably.

The method was developed as a collaboration between the Nestlé Research Centre, Switzerland and IFR, an institute of the Biotechnology And Biological Sciences Research Council (BBSRC) and is designed to provide the data needed for quantitative microbial risk analysis and the implementation of food safety objectives.

_________________ Enquiry No: 0818

Research Institute Develops Spores Detection MethodnorwicH, uk: The Institute Of Food Research (IFR) has collaborated in the development of a method for detecting spores of non-proteolytic clostridium botulinum.

This bacterium is a major health hazard associated with refrigerated

convenience foods, and these developments give the food industry and regulators more quantitative information on which to base the procedures that ensure food safety.

Botulism is a rare but deadly form of food poisoning that can be caused


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Tocotrienols In Lowering Fat LevelssinGapore: Scientists from Singapore found that tocotrienols, which are members of the Vitamin E family, are effective in lowering the levels of triglyceride, a form of fat in the blood.

The scientists found that gamma and delta tocotrienols, derived naturally from palm oil, are potent in

lowering triglyceride levels by 28 percent in the blood of human subjects after two months of supplementation.

In addition, tocotrienol – treated subjects in the double blind, placebo-controlled human trial showed decreasing trends in average weight, body fat mass, body fat percentage and waist measurement. The study hence points to the potential of tocotrienols as a natural remedy in fighting obesity.

This research study, which involves collaboration between scientists at Davos Life Science (Singapore), researchers at Malaysia Palm Oil Board (Malaysia) and Phytopharma (Japan), was reported in the Journal of Atherosclerosis and Thrombosis.

The study involved twenty human subjects with borderline hypercholesterolemia and was conducted in Takara Clinic in Japan. The subjects were not receiving any cholesterol-lowering medications at baseline.

This study demonstrates that gamma and delta tocotrienols work to lower triglyceride levels, by directly suppressing genes that enable triglyceride production (SREBP1/2, DGAT2 and APOB100), suggesting that tocotrienols are able to directly regulate triglyceride synthesis in the body. At the same time, this down-regulation also translates into a reduction in the level of triglyceride transport lipoproteins (VLDL and chylomicron), which distribute fats around the body.

The research also showed that tocotrienols may inhibit the development of atherosclerosis, a medical condition in which fatty plaque, resulting from oxidation of LDL–cholesterol (also known as ‘bad’ cholesterol), builds up inside the arteries. It was found that gamma tocotrienol can enhance the removal of LDL-cholesterol from the blood, by inducing the expression of LDL receptors. ________________________________________________________________ Enquiry No: 0817

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Aquapharm & Leatherhead Collaborate In Research For Natural Preservativesscotland, uk: Aquapharm Biodiscovery, a marine biotechnology company, has signed a research agreement with Leatherhead Food Research to identify novel functional extracts with broad-spectrum anti-microbial activity using marine micro-organisms.

Under the terms of this agreement, Aquapharm will apply its screening technologies and fermentation know-how to generate extracts for screening. Leatherhead Food Research will then undertake the screening of these short-listed extracts against a range of different micro-organisms, bacteria and fungi.

Both companies will offer the output of this screening effort, namely a source of naturally derived antimicrobial compounds, to the food and beverage industry and seek an appropriate partner, or partners, to support the further development and commercialisation of selected candidates.

Initial results from this research agreement are expected during early 2011. _________________________________________________________ Enquiry No: 0819


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PuraQ™ Arome NA4 for natural flavorTo enhance savoury and salty taste in meat Purac created PuraQ Arome NA4. This savoury building block provides overall taste enhancement with an increase in salt and spice perception. This allows sodium reduction up to 40% while maintaining the product’s water activity level, aiding microbial stability. Therefore, PuraQ Arome NA4 natural flavouring is your healthy choice!

Visit us at IFFA Hall 4.1, Standnr. C21

Gorinchem, The Netherlands, T +31 183 695 299, www.purac.com/food

PuraQArmoe_HalfPage - v3.indd 2 2-3-2010 16:10:00

Purac Asia Pacific, 3 International Business Park, #06-19 Nordic European Centre, Singapore +65 63491350

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PRODUCT HIGHLIGHTS

DSM: Flavours For Asia DSM Food Specialties’ Maxagusto, is a range of natural flavours that deliver taste and aroma authenticity. Specially d e v e l o p e d t o b r i n g culinary flair to industrial

manufacturing, it delivers intense, authentic flavour profiles using only natural ingredients.

The first product in the range captures the taste and aroma of freshly fried garlic. With the company’s mild processing technology, this flavour is claimed to be up to four times more pungent and intense than alternatives on the market. Certified Halal and Kosher, the product is suitable for a wide range of savoury applications, from seasonings and flavours, to noodles, soups, snacks, dressings and meats.

This range of natural flavours was developed to meet the needs of customers in Asia, where there is an increased demand for natural flavours that deliver authentic taste and aroma.

_______________________________ Enquiry No: P823

Danisco: Vitamin K2 Danisco has added the long chained menaquinone vitamin K2 to its health & nutrition portfolio. Branded as ActivK, the vitamin is said to have the highest bioavailability and bioactivity, ensuring greater utilisation for bone and cardiovascular functions.

The brand’s MK-7 is a fermented and purified vitamin K2 ingredient using bacteria naturally occurring in natto – a traditional fermented soya bean dish from Japan.

Stable under most processing conditions, it is suitable for a wide range of products including dairy, beverages, fats and oils, bakery, cereals and bars, and dietary supplements.

_______________________________ Enquiry No: P822

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AB Enzymes: Maltogenic Amylase Veron xTender by AB Enzymes works by breaking down flour starch in a enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture.

The ingredient is available as a single strength product, suitable for bread improvers, and is supplied in redesigned premium packaging for ease of use and increased protection during transport. It can be incorporated into existing improver formulations since it has a broad dosage range which works without any negative impact on the dough properties or processing parameters.

_______________________________ Enquiry No: P820

Crisp Sensation: More Crunch, Less FatCrisp Sensation has developed a technology for a snack coating that retains its crispness after preparation in both microwave and combination ovens. When kept warm for lengthy periods, ready meals using this technology do not become soggy.

Crispy snacks with a reduced fat content can also be prepared in a microwave without using active packaging. Chicken nuggets, fish fingers and cheese or vegetable sticks using the coating technology, can be prepared in a microwave

or oven to produce a crisp initial bite, followed by a juicy and succulent core.

As snack products using the coating do not have to be fried before consumption, and due to their manufacturing process, they end up with a much lower fat content than

comparable commercial products. Up to approximately 70 percent less fat can be achieved, making them an alternative for health conscious consumers looking for a quick and convenient snack.

_______________________________ Enquiry No: P821


Ingredients

www.urschel.com

1910:Gooseberry

Snipper1959:

Model CC

1963:Comitrol® Processor

SIMPLICITY ANDEFFICIENCY

The rationale that our founder William Urschelhad when he invented the Gooseberry Snipperin 1910 was simple: to find a better and moreefficient way to remove the stems and endsfrom gooseberries. These key principles havesince been the driving force and vision inUrschel’s quest for groundbreaking designs andtechnologies that have help our customers theworld over to improve their productivity andenhance the value of their end products in someoutstanding way.

Today Urschel manufactures more than 40precision-engineered size reduction machines,including a wide range of slicers and dicers forhundreds of processing applications worldwide.Our latest addition, the DiversaCut Sprintincorporates flexibility and efficiency in a rugged,compact dicer, and is designed for highperformance small scale production.

2007:DiversaCut Sprint® Dicer

1998:TranSlicer 2000® Cutter

Urschel Asia Pacific Pte Ltd

Tel : +65 6254 7757Fax : +65 6254 6676Email : [email protected]

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Solae: Soy Fibre For Baked GoodsSolae Europe has come up with a natural plant-based source of fi bre, the Fibrim 1270, a functional ingredient. The ingredient is a complex b lend o f insoluble fi bre, soluble fi bre and protein.

Emerging research suggests that soya fibre may help support digestive health, heart health, and a lower glycemic index for foods. In addition, the ingredient is processed for no fl avour impact, water absorption and consistent functionality.

According to the company, research on the ingredient found evidence that it has a multitude of functional benefi ts, including increased yield, extended shelf life, improved microwave-ability, increased freeze thaw stability, and reduced sugar, fat and calories.

_______________________________ Enquiry No: P826

PRODUCT HIGHLIGHTS

Synergy: Saporesse Flavour Enhancement Savoury ingredients supplier Synergy has expanded its Saporesse range of natural lactic yeast extracts with two products for crisp and snack seasonings, and white or cheese sauces.

Used in a range of savoury products in Europe and Asia, from soups, sauces, seasonings and crisps to ready meals, pastries and processed cheese, the ingredients offer taste enhancement, clean label appeal and cost-in-use savings.

The Plus ‘241’ and ‘242’ selection of the range is said to improve fl avour perception and provide mouthfeel in standard and reduced sodium or fat products. The ‘241’ enhances overall fl avour and confers a rounded, mature cheese note. The ‘242’ selection builds mouthfeel and creaminess, and also delivers a rounded, mature cheese note.

_______________________________ Enquiry No: P827

GNT: Colours For ConfectioneryGNT claims that their Exberry colourings are in fact foodstuff in their own right. Made from edible fruits, vegetables and plants, the colours are extracted through physical processes, without the selective removal of pigments. Therefore the distinguishing features and characteristics

of the source material are maintained, and the colouring can be classed as a food ingredient.

With regards to labelling requirements, the company suggests that any product can simply be declared as the following: ‘concentrate (carrot, pumpkin) or ‘carrot concentrate, pumpkin concentrate’. This gives manufacturers a clean-label, all natural product. The colouring is suitable for sugar confectionery as well as other applications.

_______________________________ Enquiry No: P824

Sethness: Liquid Caramel ColourSethness Products Company has developed its Class I Liquid Caramel Colour. PS119, an enhanced Class I option for food and beverage applications, is mild in taste and provides red and brown tones. It is the darkest Class I liquid caramel colour in the product line.

The colour is minimally processed to appeal to companies developing all-natural products. It also offers salt solubility in sauces, and can be used in alcohol applications up to 60 percent APV.

The colour is the tenth Class I caramel colour in the company’s portfolio.

_______________________________ Enquiry No: P825

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sASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

Ingredients

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PRODUCT HIGHLIGHTS

Best: Optical SorterBest has developed a camera sorter with a small footprint, and an inspection width of one metre. This would make it suitable for integration in a frozen vegetable line.

The Opus sorter detects foreign material and defects of the product itself, based on differences in colour, shape and structure. To sort on shape characteristics, it implements a general shape sorting toolbox.

It has a graphical user interface, giving the operator a comprehensive, manageable control over the machine.

_______________________________ Enquiry No: P829

Bekum: Blow Moulding MachineThe Eblow x07 D electric blow moulding machine by Bekum can mould plate widths of 350 mm to 700 mm, and a clamping force of 80 to 240 kN as a single and dual-station unit.

The core of the machine is a clamping unit that has been developed by the Berlin-based company, and which

is a lso ava i lab le for hydraulic blow moulding machines. The clamping unit has a C-base frame, which was subjected to FEM analysis. The design of the base frame that utilises closing plates that move along low-friction linear guides

enables symmetrical force distribution over the entire mould area, while maintaining high parallelism of the closing plates.

The carriage movement ‘transfer of the clamping unit from blower head position to calibration position’ is performed using a simple, low-maintenance, crank drive. This enables positioning of the carriage precise to 0.01 mm without mechanical stop at an average speed of 680 mm/s.

_______________________________ Enquiry No: P828

Husky: H-PET AE System For PET Husky Injection Molding Systems’ H-PET AE (all-electric) injection molding system is a small and low maintenance solution for PET preform manufacturing.

The system has various capabilities, such as tight process control, accurate mold tolerances and high quality auxiliaries, which makes it a more susta inab le system that offers lower part costs. The system is available in a number of different c l a m p , e x t r u d e r and mold cavitation combinations.

The 32-cav i ty system produces a 22 grm preform for a one ltr still water bottle application at 11.8 sec cycles. By modifying the base, the preforms are up to 2.5 percent lighter than other lightweight preforms, allowing molders to reduce resin consumption.

_______________________________ Enquiry No: P830

Tetra Pak: UHT Unit For Premium DairyThe Tetra Therm Aseptic VTIS is a direct heating unit for UHT dairy production. Developed by Tetra Pak, the unit gently treats heat-sensitive products such as milk, enriched milk, cream, ice cream mixes, other dairy desserts and soy milk products — while cutting operating costs by 15 percent, compared to the previous generation of direct UHT systems.

The unit is said to cut product losses by up to 40 percent compared to current industry standards, and boosts running time up to 60 hours. It also reduces heat load to minimise impact on properties such as taste and colour.

The product is available as a separate unit or as part of a dairy production solution, with performance on key indicators such as running time, energy consumption, product losses, cleaning times, pre-sterilisation time and more.

_______________________________ Enquiry No: P831


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PRODUCT HIGHLIGHTS

Piab: Modular Suction Cup Piab, a supplier of industrial vacuum techno log y, has developed a modular suction cup. The piGrip suction cup, allows companies to choose a combination of lip and bellow.

Available with a range of independent lips, bellows and fittings in sizes from 25 to 77 mm, the suction cup can be customised for applications in order to achieve operational flexibility. It can be tailored to individual gripping, lifting and height requirements to handle a variety of products, and fit with a number of packaging machines, including robotic arms, rotary cartoners, labelling machines and carton erectors.

It offers 20 to 50 percent more lifting force than similar sized cups to reduce energy consumption and save costs. The product also features 100 percent recyclable and separable materials, which, once the suction cup is recycled, can be reused for the same or a number of other purposes.

______________________________ Enquiry No: P832

Mayr: Hysteresis Capping Heads The Roba capping head components by Mayr Power Transmission are based on the contitorque hysteresis clutch.

When sealing plastic bottles, the hysteresis capping heads with their constant, impact-free slip torque provides advantages. The limit torque can be adjusted linearly. The set value can be read off directly. In this way, the closing torque, which is transmitted without contact, and is wear-free, can be adjusted.

It has a torque repetitive accuracy of +/- two percent in constant ambient conditions. Modular-design capping head components made of stainless steel can be maintained easily by the user, who is able to carry out all necessary tasks themselves, from re-greasing the guides to replacing the bearing. Existing systems can also be retrofitted with the hysteresis capping heads.

_______________________________ Enquiry No: P833


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Kehua’s equipment:

Flat waffle biscuit production line

Hollow waffle biscuit production line

Soft waffle biscuit production line

Waffle cup for ice cream production line

Other single machine & corollary equipment

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

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

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

PACKAGING & PROCESSING

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image-based readers open up new opportunities in identifying, tracking and traceability on manufacturing lines and throughout the supply chain. By didier lacroix, senior Vp, international sales & services, cognex

Image-Based Readers:

Reasons

4. 2D code reading5. Multiple code reading and

output capability6. Image archiving7. Ease of setup and deployment8. Barcode quality feedback9. Visualisation and

communication10. Future proof

When considering the tran-

sition from laser scanners to image-based barcode reading, it is important to consider the many advantages they offer.

read rate perFormanceThe most important way to rank barcode reader

perfor-mance is by its read rate. Read rate is the number of bar-codes read divided by the

1

IMAGE-BASED ID readers stand poised to replace laser scanners in a wide range of industries including food, beverage, consumer goods, pharmaceutical and automotive, but when considering a transition from laser scanners to image-based barcode readers many think the cost too high.

Thanks to advances in micro-processors, imaging sensors and decoding algorithms, image-based ID readers have become not only more affordable, but also more powerful. Today’s most advanced image-based ID readers have overcome the technical and economic hurdles and now offer a more attractive alternative to industrial laser scanners on the factory fl oor.

In use, the latest generation of image-based ID readers has proven to actually outperform lasers in the following areas:1. Read rate performance2. Long-term reliability3. Omni-directional code reading

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In addition, image-based readers are able to use light sources to read codes that lasers cannot see, including barcodes printed with UV ink. This way, image-based readers achieve much higher read rates, even with the most challenging codes that laser scanners do not read:• Noise • Specularity • Contrast • Uneven Illumination• Perspective • Quiet Zone Violation • Voids • Damages

long-term reliaBilityLaser scanners use an oscillating scan mirror

to move the laser beam rapidly across the barcode, creating the laser line that reads the code.

Image-based readers have no moving parts, which mean they are less likely to have mechanical failures.

number attempted. It is usually expressed as a percentageand the closer it is to 100 percent, the better.

Said another way, read rate is the best measure of how reliable and robust the reader is to the barcodes seen on the factory fl oor.

Image-based readers view the entire barcode, not just a single line, so they can use advanced algorithms to overcome quiet zone violations and other code damage issues that cause laser scanners the most trouble on the production line.

Typically packaged in indus-trial enclosures, image-based readers are designed for long term reliability and low maintenance.

omni-directional code readingImage-based readers are

able to read barcodes in any orientation within a single view. In contrast, it often requires multiple laser scanners confi gured together to read barcodes in applications where orientation is not repeatable.

Image-based readers not only handle the typical ladder or picket fence orientation of barcodes, but also are able to locate and read barcodes in any orientation.

a 2d code readingMany industries are making the transition to

2D codes, such as data matrix or QR codes. More information can be encoded in 2D codes to help with product traceability throughout the manufacturing process and the supply chain.

Often, 2D codes are used in conjunction with 1D barcodes in the production process. However, laser scanners, can not read data matrix or QR codes.

In contrast, image-based readers can robustly and reliably read 2D codes as well as 1D barcodes. In fact, image-based readers are often designed to read the most difficult to read 2D codes that are directly marked onto the part (also known as direct part mark or DPM).

Many 2D codes are marked onto the part using laser etching or dot peening creating a p e r m a n e n t D P M . E v e n challenging to read codes, due to poor marking, or marking on a curved surface, can beread reliably with advanced reading algorithms.

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PAUL LEIBINGER GMBH & CO.KG

Germany

www.leibinger-group.com

LEIBINGER Inkjet printer

Camera systems

Gives your printer eyes

www.leibinger-group.com

Plug and Play

camera system for

JET3 inkjet printer

PACKAGING & PROCESSING

Barcode Quality FeedBackIn many production lines,

it is important to maintain the barcode print quality at a high level to ensure that the code can be read by other readers in the product distribution chain.

Image-based readers can provide feedback on the quality of the print, so the manufacturer can make adjustments before they ship badly printed codes to their customers.

Visualisation & communicationWhen the image-based

reader is working on the produc-tion line, operators have options that allow them to monitor the read rate statistics and look at the images that the reader takes.

This allows the operator to understand how the system is working and to quickly recognise what is happening if there is a no-read. The image feedback at runtime lets the operator see

multiple code reading & output capaBilityWith so many types of

image-based readers available today, it’s important to note that they are not all equal. The best image-based readers use advanced algorithms that can locate and decode multiple barcodes of any type.

These imagers also allow the user to configure the order of readout to make it easier to integrate the reader into the production process.

For example, it may indicate which test tube the code is read from or which part on a pallet is in which location. Having the flexibility to read multiple codes in one image and read them out in a pre-determined order can make a difficult application simple to install.

image archiVingWith a laser scanner, there is no way to understand

what happened if the scanner did not read the barcode.

The most powerful image-based readers can be set up to archive images of successful or failed reads. This is done in order to provide a record of parts that have been successfully read on the production line, or to under-stand what caused a no-read.

For example, the image can be used to see if the barcode was not present or was too severely degraded to decode. The automotive, aerospace and pharmaceutical industries, in particular, are using image archiving to provide detailed traceability of the manufacturing process.

ease oF setup & deploymentImage-based readers

should offer simple step-by-step setup to configure the settings of

the reader, and to communicate the results. No special training should be required to set up and install an image-based reader.

In addition, if the user is able to see the image while setting up the reader, it will be easier to ensure that the reader is properly focused and positioned to find and decode the code or codes in the field of view.

what is happening while the system is online.

The operator can also make simple adjustments to the reader through the online view without having to find a manual to understand how to make setup changes. In addition, industrial protocols like Ethernet/IP and Profinet allow image based readers to be easily integrated into the factory network. Direct communication with PLCs allows both data communication and control to make the reader part of the quality control process.

Future prooFWhile many indus-tries are beginning

to add 2D codes to provide additional tracking information to parts, not all industries are adopting these types of codes quickly.

If this is the case, it is important to know that some image-based readers help make the transition from laser based to image-based scanning easier, with a lower cost model.

These readers offer omni-directional 1D barcode reading and lower risk with the ability to upgrade those 1D barcode reading models to enable 2D codes.

Also, the most advanced image-based readers also have firmware update programs, ensuring that the reader’s firmware can be upgraded with the latest decoding methods and new code types.

The idea of future proofing the line allows the user to start transitioning from laser scanners to image-based readers at a lower cost, and allows the flexibility to upgrade in the future without having to replace the readers again and again.

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Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-41564-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, KoreaShanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-26681228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, MalaysiaIshida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, ThailandIshida India Pvt. ltd. Tel: 91-124-438-7382 Fax: 91-124-438-7383191, Udyog Vihar, Phase IV, Gurgaon - 122 016, Haryana, IndiaIshida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246SA1-1, Parcel S19-2, My Khang Complex, Phu My Hung, Tan Phu Ward, District 7, Ho Chi Minh City, Vietnam E

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INGREDIENTS & ADDITIVES

Rice derivatives support a fine and equal creation of pores and provide an end product with a smooth surface and maximum ‘crunch’. By Dr Christine Franck, customer service engineer, Beneo

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Food has to offer more than just good taste. The appearance, consistency and mouthfeel of the product are factors to consider when it comes down to whether the customer buys the product again or not.

‘You eat with your eyes first’ as the saying goes. The fact that our ears also decide whether we like a food or not, has been confirmed by psychoacousticians, who have analysed the cracking of chocolate and the crunching of biscuits extensively.

Although it may sound strange at first, manufacturers have long known that products do not just have to impress with their taste. As a result product developers also pay special attention to the appearance and texture of foods. In order to achieve optimum results in this area, product developers can

offer a wide range of functional rice-based ingredients.

CRunCh In A MunChExtruded snacks have to meet high requirements regarding their texture. They should be as crispy as possible for customers, and at the same time they should look appealing and not stick unpleasantly to the teeth or gums when eating.

On the other hand manufac-turers expect good expansion characteristics, consistent quality, and as little residue as possible at the discharge point of the extruder.

Due to its good taste and reasonable price, cornmeal is often used in the production of extrudates. But, when it comes to the desired texture, corn has weaknesses: low expansion, coarse pore structure and slow water absorption.

T h i s h a s u n p l e a s a n t consequences, as the end product becomes ‘sticky’ during eating, sticks to the teeth and gums and

is hard to swallow.Replacing cornmeal with rice flour or starch

can reduce these disadvantages. The rice

derivatives support a fine and equal creation of pores

and provide an end product

with a smooth surface and maximum ‘crunch’. In addition, the functional ingredients can improve the capability of the extrudate to absorb water, so that corn puffs and other products can be easily consumed without getting stuck in the mouth.

LAstIng CRIspWhile fast water absorption is desirable for extruded snacks, with cereals the opposite is desired. In order to ensure that cereals do not become soggy after a short time in milk or other liquids, they should absorb the liquid as slowly as possible. To achieve this, the product has to form a protective film as ‘thick’ as possible during the extrusion.

This protective film can also be optimised with the aid of rice derivatives. Particularly suitable for this is rice bran, rice protein or whole grain flours, which help cereals to remain its crunchiness for much longer in liquids.

This applies both to wheat-based and corn-based products. At the same time the cereals develop a good volume, equal

so-called waxy rice starches, have good water binding properties and are not prone to retrogradation.

As a result baked products with a high water content such as bread, biscuits or muffins remain fresh and juicy even, over a long period of time. Rice derivatives can also be used to reduce the stickiness of the pastry or to optimise its viscosity.

pore size, a fine surface as well as an improved crunch.

BeneFIts FoR BAkeD pRoDuCtsRice derivatives are also suitable for optimising the texture and shelf life of baked products.

In b iscu i ts or snacks , exchanging three to six percent of wheat flour with rice starch can result in a harder structure. This improves the crunch and makes the product less likely to break.

On the other hand, with special rice flour qualities, a softer and grittier structure can be achieved in these baked products. A special version of rice starches,

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Asia Pacifi c regions, this fi gure doubles as these markets grow in size and infl uence.

However, as one of the most complicated rheological systems in the food industry, chocolate does not come without its challenges for manufacturers.

Adjusting the rheological properties of chocolate to ease handling, texture variety and stability is not as simple as adding more cocoa butter or less milk. It is an art that requires ingredients experience and applications knowledge in equal measures.

DEfiNiNg QualitiEsTechnically speaking, chocolate is a disperse system of solid particles, consisting of cocoa, sugar and milk ingredients, in a fat phase. In Europe, a minimum percentage of cocoa solids are

required, depending on whether the chocolate is labelled as dark (35 percent), milk (25 percent) or white (20 percent).

For high quality couverture chocolates, which have a greater percentage of cocoa (sometimes 70 percent or more) and fat (typically 30 to 40 percent), cocoa butter content is usually around 32 percent. This allows for much thinner shells than ordinary confectionery coating.

TheRightTexturisers:

ChocolatyFeel

texturisers plays a role in the art of perfecting chocolate confectionery. By tan li Chin, confectionery category manager, sEa, Cargill

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FOR more than three millennia, chocolate has been one of the most popular food types and flavours in the world. In 2009, the worldwide retail market for chocolate confectionery alone was valued at 68.4 billion (US$122.9 billion), with an expected increase of more than eight percent over the next five years. In the Middle East and Africa, Eastern Europe and

K e y f a c t o r s , s u c h a s appearance, aroma, snap, texture, mouthfeel, fl avour and aftertaste, are universally recognised characteristics for judging the quality of chocolate. It should be smooth, velvety and creamy – not greasy – and melt in the mouth when consumed.

In appearance, chocolate should be glossy and evenly coloured, with no grey streaks

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or dots. Dullness and signs of fat bloom indicate that it has not been handled properly.

The aroma and taste of high quality milk chocolate should be rich, sweet and ‘chocolaty’ – never harsh or bitter. The fl avour should linger in the mouth pleasantly, without a burnt aftertaste.

And, when broken, high quality chocolate should break with a decisive ‘snap’ – fi rmly and cleanly, not crumble or splinter.

pErfECtiNg CoNfECtioNEryThe particle size of the ingredients infl uences both the processing of chocolate and the eating quality, where they are simply insoluble

in the fat matrix. Sugar has a major

i n f l u e n c e a n d , i n particular, can affect the viscosity; the fi ner the sugar crystal, the

more the viscosity is increased. As a result, the chocolate mass can become highly viscous or almost solid.

This can be solved by adding more cocoa butter to the mix to act as a lubricant, but cocoa butter is also the most expensive raw material in chocolate and therefore, not the most cost-effective option.

As such, chocolate is often processed with an emulsifying agent. These agents adjust the fl ow properties – viscosity and yield value – of the chocolate, making it possible to create shapes , even and s tab le coatings, and avoid air inclusions during moulding.

Emulsifiers also facilitate dispersion and stabilisation of the different solid ingredients (eg: sugar and milk powder) in the fat phase, saving mixing time and preventing fat bloom.

There are s ix di f ferent emulsifying agents permitted in the European Union for

chocolate: lecithin, ammonium phosphatide, polyglycerol-polyrincinoleate, sorbitan tristearate, mono-dyglycerides of fatty acids and citric acid esters of mono-dyglycerides.

Molecularly speaking, each one consists of both a hydro-philic or polar part (water-loving)

and lipophilic or non-polar part (fat-loving). As a result, the emulsifying agent settles on the interface between hydrophilic ingredients and lipophilic substances, reducing the interface tension and modifying the fl ow properties of the chocolate.

Natural EmulsifyiNg agENtLecithin is the most widely used emulsifier in chocolate and is typically added at a ratio of 0.3 to 0.6 percent, replacing three to six percent of the cocoa butter.

The emulsifier is derived from natural sources, mainly from soy bean, but increasingly from sunflower and rape seed. The ingredients are not uniform, standard materials, but a mixture of surface-active components that contribute to the overall emulsifying performance.

the end of the conching process, permitting the removal of the volatiles, but at least 60 minutes before the end to ensure a full homogeneity.

Lecithins can be supplied in two formats, fluid or de-oiled, and can be fractionated depending on the manufacturers’ requirements.

ChoColatE BarsFor chocolate bars, a premium grade fluid sunflower lecithin, for instance, offers smoothness,

already have a very low viscosity and yield value.

Under these conditions, the addition of traditional lecithin scarcely alters the flow properties, and is not typically required. However, special lecithin can offer other advantages, in applications such as ice cream coatings, where there is moisture penetration and temperature differences during processing.

The right lecithin will allow the compound coating to tolerate these difficulties without affecting viscosity and yield. By effectively ‘absorbing’ the moisture and reducing the interfacial tension between the ice cream and coating, it maintains a thin and even coating, while avoiding ice bleeding and cracking during crystallisation.

fill it upChocolate-based fillings in the confectionery industry often contain other types of fats, such as nuts, caramel or other ingredients that contribute to fat levels in the mass. This increases the risk of white ‘fat bloom’ during the product’s shelf life.

The ef fect occurs as a percentage of the fat in fillings has a comparably low melting point (to provide the filling its creaminess), and is therefore liquid at ambient temperatures, with the ability to migrate into the surrounding chocolate coating, and then onto the surface.

One method to reduce this migration is to add a de-oiled lecithin to the filling that is able to bind or absorb the liquid part of the fats, and in doing so, ‘immobilise’ it. It is only through the de-oiling step that the lecithin provides high affinity to oils in the formula, and starts to bind them. For more information,ENTER No: 0851

The level and type of lecithin, therefore, need to be adjusted to optimise flow behaviour, whi le accommodating the specific recipe and processing requirements. For example, the higher the fats content, the lower the level of lecithin needed, or the finer the sugar particles, the higher the level.

The stage at which the lecithin is added to the production process is also critical. If too early, the lecithin, which is hydrophilic, can bind the water in the chocolate mass and inhibit flavour release. If lecithin is added too late to the chocolate, the mixing time is not long enough to ensure homogeneous distribution of the lecithin on the sugar particles, and may result in poorer flow properties.

It is typically added towards

fine texture and good emulsifying properties. It can also equal soy lecithin in plain chocolate tests in terms of viscosity, appearance and taste.

In contrast to soy lecithin, most sunflower derived ones are non-GM. As such, it does not require labelling as an allergen. It can also replace synthetically produced emulsifiers, such as ammonium phosphatide and citric acid esters of mono and di-glycerides, without compromising on performance, taste or appearance.

Coat it In coatings with a high fat content, conditions are very different to those in normal chocolate bars. Compared to a fat content of 28 to 35 percent, compound coatings have a fat content of 55 to 70 percent, which means they

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OppOrtunities in the Indian confect ioner y market are encouraging confectionery companies from the West to enter into the Indian horizon by launching more products for the country’s consumers.

Many multinational cor-porations consider India to be a high growth market.

The food and beverage sector, especially the confectionery market, has been the key area of focus for several large multi-nationals to expand in the country.

Increased Incomes drIves sweetnessIn 2009, the Indian confectionery market witnessed the launch of over 200 products in various categories. The market ranked among the top 20 in terms of new product launches last year.

Sugar confectionery had the highest number of product launches during the year, followed by chocolate that saw a significant increase in sales in the recent years.

C h o c o l a t e s a l e s h a v e surpassed the sugar-boiled confectionery sales in India in the last few years, reflecting a trend of increased spending.

emergIng market For adultsAnother marking trend observed in the Indian confectionery market during 2009 was the emerging adult confectionery market , that is st i l l in a nascent stage.

Considering that adults have higher discretionary income to spend on confectionery, manufacturers consider this to be a market that is less sensitive to

price changes than the children’s confectionery segment.

However, manufacturers are also cautious of the increasing health consciousness among Indian adults and have launched products specifically targeted at the health conscious adult consumer segment.

trend watchThe Indian confectionery market seems to be trending towards health, with most of the claims on the new products launched in 2009 re f lect ing heal th and nutrition.

‘Vegetarian’ was the top claim among all the new confectionery products launched in the country in 2009, while claims such as ‘no sugar’, ‘no gluten’, ‘high fiber’ and ‘high vitamins’ have witnessed healthy growth over 2008.

Surprisingly, ‘kids’ as a claim declined in 2009. This could be attributed to the increasing focus on adult confectionery in the country.

In 2009, majority of the top ten flavours of all the new confectionery products launched were fruit-based. Some of the top flavours that saw a significant increase over 2008–09 were: orange, raspberry and caramel. However, despite the fact that Indians have started embracing foreign brands, the preference for local flavours remained unaltered.

The trend of target ing the urban Indian consumer is expected to continue along with a focus on the rural area, where the country is expected to see a growth in discretionary incomes and consumer spending.

higher consumer spending drives India’s confectionery market. By saritha Pingali, consumer markets analyst, datamonitor

Saturated Confectionery Markets Of The West Flourishing Its Way To India

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Enquiry Number 2736

whether it is sea or the plain old table variety, salt or sodium chloride is counted on to flavour french fries, soups and countless other favourites. Sodium helps to regulate the body’s fluid balance and more.

However, most medical experts agree that what is not needed is too much salt.

The average Singaporean consumes nine grm of salt a day, which is more than the World Health Organization’s (WHO) recommendation of five grm per day. Consuming more than this amount of salt can lead to high blood pressure, which is in turn a risk factor for cardiovascular disease (CVD).

The WHO predicts that by 2030, almost 23.6 million people

With cardiovascular disease on the rise, food companies are under immense pressure to reduce sodium content in their products. By Simone Bouman, market unit manager (food division), Purac Asia Pacific

EasyOn The

Salt

will die from CVD every year. Of which, the largest increase will occur in the Southeast Asia.

Among known risk factors for CVD, diet has received particular research attention. This is due to its amendable nature that allows consumers to pick and choose food products that help reduce the risk of developing important modifiers of CVD risk such as diabetes, hypertension, high blood pressure and high blood cholesterol levels.

ChAnging heAlth trendSConscientious consumers across all demographics are taking a closer look at food labels; steering away from products they deem as nothing more than a chemical concoction. Consumers want clean labels with words they recognise.

The interest has shifted to a ‘back-to-basics’ approach that has driven the demand for natural ingredients and clean-label foods. Natural food has become a

symbol for health while synthetic ingredients are considered to be unhealthy.

More and more consumers are seeking out negative labels such as low sodium, low cholesterol and low calories. Of this, sodium is at the top of the heap.

Food manufacturers, as a result, are being pressured to come up with food solutions to meet this growing trend, while offering products that meet consumer expectations for quality, taste, flavour, and high food safety standards.


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HEALTH & NUTRITION

fast-food restaurant and, at the retail level, frozen meals, cured and processed meats, savoury snacks and canned soups, rather than understanding their total daily intake.

Most shoppers say they are interested in purchasing lower sodium products. However, for those who are not interested, the clear barrier is still the perception that the foods would not taste as good.

Even if most consumers are able to correctly identify foods high in sodium, only one-third are likely to avoid these foods. Therefore, strategies that encourage manufacturers to reduce sodium content in foods may be more effective in the long run.

From a food formulator’s perspective, this is easier said

than done. There is no magic solution to removing sodium f ro m f o o d p ro d u c t s a n d substitution is not a one-for-one process.

Some products have a special culinary role, such as mustard, where salt is an essential ingredient, but are consumed at relatively low amounts or on an irregular basis. Other products may be relatively lower in salt but are consumed very frequently, like bread.

Taking this into account, plus the fact that the feasibility of extensive salt reduction may be different per product group, levels of salt will be reduced earlier and more extensively in some products than others.

rePlACe or reduCeDue to the multi-functionality

the Sodium ChAllengeAfter years of public messaging about the dangers of too much sodium from the government and food watchdog groups, consumers are demanding less sodium in their food. Most people however, are unable to voluntarily eat less salt.

Even those who monitor their sodium intake do so intuitively, mostly by avoiding certain foods such as french fries, hamburgers and chicken from a

of sodium, it is important that manufacturers understand and address all of the attributes sodium brings to food and beverage formulation.

Simply reducing the level of sodium in an existing product is especially diffi cult and complex when the goal is to create a product match. There is no simple solution that works for all products, so for each food type there is a need to work out the best approach.

In some cases, manufacturers may work with ingredient companies to formulate a gradual reduction, while in others they may replace the salt fully with something else that reduces the sodium content. For example, there are sea salts that have a different composition, that are lower in sodium and higher in potassium and magnesium, so they give a pleasant taste, and does not conta in as much sodium.

Sea salts that have a different composition, that are lower in sodium and higher in potassium and magnesium, so they give a pleasant taste, and does not contain as much sodium.


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HEALTH & NUTRITION


Another approach is to compensate for the lower sodium content with more flavour, so although the sodium content is lower, because the flavour is more intense, it creates the same perception.

An AlternAtive AnSWerFrom a nutritional standpoint, a balanced diet requires no additional fortification. However, some consumer groups may find it difficult to meet their recommended daily intake, due in part, to busy lifestyles and meals-on-the-go. As such, they look for alternative ways to compensate for the nutrient deficiencies.

Undeniably, since convenience has preceded nutritional value in food choices today, the emergence of fortified products that effectively blend these two have become popular.

The use of certain foods and ingredients to advance the health of consumers is a concept that continues to influence the marketplace. By 2013, Freedonia Research Group predicts that global sales for the functional and nutraceutical foods, beverage and supplements category will reach US$21.8 billion.

The fortification of products with good salts, namely potas-sium, has gained considerable interest in the food and beverage industry. Potassium is an essential mineral for good functioning of the human body. It plays a complementary role to sodium.

Both regulate the water balance in the body and are involved in neuromuscular activity. Lowering a consumer’s sodium intake and at the same time increasing their potassium levels can positively affect a consumer’s blood pressure levels. Diets containing foods that are good sources of potassium and low in sodium

can reduce the risk of high blood pressure and stroke.

PottASium APPliCAtionPotassium gluconate and potas-sium lactate are two common forms of potassium developed for potassium fortification of food and mineral supplements. Potassium gluconate is a granulated powder that can be used as an alternative to sodium salts in food as well as a potassium supplement in dietetic food products to help to maintain healthy blood pressure.

In pharmaceuticals, it serves as a potassium source against potassium deficiency or as a

other ingredients, natural image and the legislative position of the mineral source.

F o r a d e l i c i o u s t a s t e experience, the selection of food for potassium fortification is critical. It is important for manufactures to choose food products that are consumed on a regular basis, and that consumers receive an adequate dose of potassium throughout the year.

Common applications of potassium fortification include sports and energy drinks; beverages such as juices and soft drinks; dairy products such as milk and cheese; and nutrient and dietary supplements.

FormulAting heArt-heAlthy ProduCtSFaced with a number of challenges – an ageing population and an increase in lifestyle diseases that include hypertension, stroke, diabetes and heart disease – the lesson is clear. Products addressing heart health should be given priority as a result of the gradual growth of the potential consumer base, and the increasing awareness of the link between diet and heart health.

Alongside this growing demand is a mounting body of scientific evidence to support the role of natural ingredients in promoting heart health, offering a wealth of opportunities for manufacturers. However, designing a product or reformulating existing products with the desired health-benefit is no easy task especially when it is ‘custom’ fortification.

Fortunately, manufacturers are willing to work with experts in ingredient and nutrient techno-logy, who can offer solutions for product development and formulations.

systemic alkaliser. It is supplied as an anhydrous, non-hygroscopic salt displaying mildly alkaline and highly soluble characteristics.

For food and pharmaceutical applications, it is especially recommended due to its high physiological compatibility and long history of safe use in human nutrition.

Supplied in liquid form, potassium lactate has organoleptic properties. It positively affects the sensory properties of a product; involving taste, colour, odour and feel. Potassium lactate is therefore a good source of fortification for most food products. It also helps to maintain product shelf life.

When fortifying food and beverage products with potas-sium as with other vitamins and minerals, it is important to consider application, suitability, taste, solubility, interaction with


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HearHealthy Life

Of A

Up to 80 percent of cardiac risk can be prevented through combining a healthy, active lifestyle with weight management and good nutrition. By Magdalene Wong, regional marketing manager, DSM Nutritional Products

revealed that among the top ten health concerns that were raised, heart health emerged among the top health concern.

More than four out of five Indonesians surveyed voiced that they were extremely or very concerned about cardiovascular disease, while three-quarters of Filipino respondents and almost half of the Chinese surveyed shared a similar concern.

This concern was reflected in purchase intent of foods and beverages. When asked if they

disease, nutraceutical ingredients can also help improve heart function and reduce the risk of heart disease. Several nutrients can also help manage existing heart conditions.

Omega-3 long chain poly-unsaturated fatty acids (LC-PUFA) have been shown to reduce the risk of coronary heart disease.

A recent meta -analysis illustrated that this is achieved by lowering the heart rate. In further clinical studies, omega-3 LC-PUFA also improved heart

Heart health is one of the biggest global health concerns, with cardiovascular disease (CVD) still the leading cause of death globally. CVD results from years of damage to the heart muscle and arteries.

Prevention is key to keeping the heart free from future

UtMoSt IMPortaNceThe ‘HealthFocus Trend Survey’ is a survey that is conducted once every five years in major Asian cities among primary grocery shoppers, the key decision makers on food consumption in the household.

Results from the 2008 survey

were extremely or very interested in buying food or beverages with certain health benefits, products that were targeted for heart health were always of high interest.

Heart of tHe MatterWhile exercise and general diet have a significant role in heart

problems: up to 80 percent of cardiac risk can be prevented through combining a healthy, active lifestyle with weight management and good nutrition.

Consumers now recognise that functional food and beverages, or dietary supplements, can form part of their daily lifestyle measures to assist with maintaining heart health. As such, the market for foods and beverages specifically targeting such issues is expected to grow five percent annually for the next few years.

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rate variability, with the effects most likely to be due to the PUFA being incorporated into the cell membranes, enhancing cell-to-cell communication.

High consumer recognition that Omega-3 LC-PUFAs can benefit the heart has spurred many food manufacturers to incorporate this nutrient into food products that are marketed on a healthy heart platform. Fish oil is the most common and effi cient source of Omega-3.

Now, with the availability of encapsulated forms of fish oilpowder, some of which are further stabilised with a blend ofantioxidants, organoleptic pro-perties are no longer an issue.

Consumers requiring higher daily intake levels of at least one gram of fi sh oil have the option of consuming supplements in soft gel capsule form. A common symptom experienced by consumers who chose this option is a fishy aftertaste upon burping.

Manufacturers who wish to differentiate their products by claiming ‘no fishy after taste’ and having smaller capsule sizes

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Indonesia Philippines China Australia

Heathy heart and Circulatory system Healthy cholesterol levels

Graph 1: Percentage of respondents very Interested in purchasing foods or beverages that benefi t the heart and lower cholesterol levels

have the option of using a highly purifi ed and concentrated form that contains up to 80 percent of Omega-3.

Heart muscles require energy to pump blood throughout the body. A ‘vitamin-like’ nutrient commonly known as coenzyme Q10 is present in the mitochondria of cells. Here, it plays an essential role in generating energy required for this function.

However, a challenge with the use of this nutrient is the fact that it is rather unstable in crystalline form, insoluble in water and poorly absorbed by the human body. Utilising the beadlet technology, micro crystals of coenzyme Q10 have been stabilised in a matrix which protects it during storage

and processing, but in water,the micro-crystals are released to form a micro-suspension, which appears almost like a solution. Clinical studies have also proven its good absorption profi le in humans.

IMProvING BlooD lIPID Also known as the lipid profi le, the levels of cholesterol are usually measured as low-density lipoproteins (LDL), very low-density lipoproteins (VLDL), high density lipoproteins (HDL), as well as total cholesterol.

LDL and VLDL are known as ‘bad’ cholesterol as these compounds cause the build up of plaques in the arteries. HDL, however, can help remove plaque to prevent CVD.

To lower the risk of CVD, it is important to maintain a high ratio of HDL to LDL cholesterol, as well as reduce VLDL and triglycerides, which can interfere with the normal widening of the arteries during physical exertion.

Numerous clinical trials have shown the beneficial effect of consuming omega-3 LC PUFAs for this purpose. A combination of omega-3 LC-PUFA and phytosterols have a complimentary and synergistic beneficial effect on both blood cholesterol and triglyceride levels.

Oxidation of LDL cholesterol sets of a chain reaction damages the arter y walls that can eventually lead to clogging of the arteries. Vitamin E is a fat-soluble antioxidant that has been shown to reduce cardiovascular deaths in high-risk groups of the population. Lycopene, an antioxidant carotenoid found commonly in tomatoes may also have such a benefi cial effect.

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Better cIrcUlatIoN The primary role of the heart is to circulate blood to distribute oxygen and nutrients through the body and enable waste products to be removed from the bloodstream. It is essential that the blood can flow freely through the arteries and veins without obstruction.

Preventing the blood cells sticking together in the first instance by reducing platelet aggregation can help avoid blood clots and circulatory problems. It is also important to maintain the health and function of the endothelium, the layer of cells that line the internal surface of blood vessels.

An emerging nutraceutical is

levels of a protein linked to CVD called homocysteine.

Folate in particular can lower homocysteine levels by converting it to a beneficial amino acid. Individuals with sub-optimal B-vitamin intake may be able to reduce their risk of CVD by increasing their consumption of these vitamins.

tHe DelIveryGiven that each nutrient plays a unique role in the body and may work complimentarily or synergistically with other nutrients, it is logical to consume a blend of these nutrients rather than to consume them in isolation. A key challenge for the industry is incorporating these heart health concepts into food and beverage products that look and taste acceptable to the consumer.

Providing manufacturers with the precise ingredients they require, be it vitamins, minerals or other nutraceuticals, in homogeneous, customised blends allows savings to be made on quality control, warehousing and processing costs.

In addition, through program-m e s , f o o d a n d b e v e r a g e manufacturers can benefit from quality products supported by scientific research, to maximise the benefits for heart health.

Moreover, integrating the reliability and traceability of ingredients into these programmes also helps alleviate concerns about nutraceutical safety on the part of industry and consumers alike.

HearfactS

cvD is responsible for 10 percent of the healthy years of

life lost in low and middle income countries, and 18 percent in high income countries

the most important causes of heart disease and stroke are an unhealthy diet, physical inactivity and tobacco use.

there are currently about 800 million people with high blood pressure worldwide. reducing systolic blood pressure by three to five mmHg can lead to a 15 percent decrease in the risk of stroke, and a 10 percent decrease in the risk of coronary heart disease

trans-resveratrol, an antioxidant po lyphenol found in red wine. High potency forms of trans-resveratrol, can help to support cardiovascular health. Preliminary studies suggest that this form of trans-resveratrol is easily absorbed and can improve blood vessel flexibility, as measured by acute flow-mediated dilation (FMD), when compared to a placebo.

Further studies have indicated that trans-resveratrol prevents platelet aggregation, as well as relaxing the arteries to help protect the delicate endothelium lining of blood vessels.

The compound is thought to increase the production of nitric oxide, a key signalling molecule. This increase causes the blood vessels to expand, improving the antioxidant potential in the endothelial cells and reducing the potential for aggregation. Resveratrol can be incorporated in a broad range of food and beverage, as well as dietary supplement applications, including powdered beverages, nutrition bars, yoghurts, tablets and capsules.

B-vitamins play a role beyond energy-generation. They also assist with reducing the risk of CVD through lowering the

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BEVERAGE

FortiFying meal replacement beverages with a variety of nutrients that encompass micronutrients like vitamins, m i n e r a l s , n u t r a c e u t i c a l s and botanicals, as well as macronutrients like fat, protein and carbohydrates is becoming increasingly popular.

This is especially as con-sumers, particularly those entering their senior years, become more concerned with health and wellness.

While this trend may have first emerged in the market as single ingredient fortification, these beverages, as well as a variety of foods are now being developed to function as overall health solutions – offering balanced nutrition with multiple fortification ingredients.

NutrieNts For seNiorsAs people grow older, they need fewer calories, but more nutrients to maintain proper health.

One reason is that in general people burn fewer calories during physical activity when they age. But, even the most active aging body gradually loses lean muscle tissue, and less muscle translates to a lower calorie requirement.

At the same time however, the need for several nutrients goes up, or at least remains

the incorporation of nutrient premixes in food fortification is an essential step that manufacturers will need to take if they are to stay competitive in today’s marketplace. By ram Chaudhari, senior executive VP, chief scientific officer, Fortitech

Meal Replacement:

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the same, in order for the body to run at peak efficiency as the years pass.

Unfortunately, this is a problem for older adults who want to eat as well as possible. In addition to their activity level, their appetites decrease, even though they need to consume more nutrients to compensate for the effects of aging. Meal replacement bever-ages can help to compensate for these issues.

The loss of appetite does not usually result in serious nutrient deficiencies that cause problems such as scur vy (a severe vitamin C deficiency) or pellagra (too little of the B vitamin niacin). But, the elderly often have sub-clinical deficiencies that impact the body’s ability

to maintain itself as well as it should.

Many older adults, for example, do not take in enough vitamin B-6, which plays a key role in keeping the immune system functioning properly and thereby can help ward off illness.

Similarly, older adults are not consuming sufficient vitamin D, which they need to preserve bone density. As such, the loss of bone density that occurs naturally with aging will be accelerated, which

BEVERAGE

increases the risk for fractures, stooped posture and other effects of osteoporosis.

The fact is, because of their normal lifestyle and eating habits, older people need to pack more vitamins and minerals into fewer calories. That means eating nutrient-dense, fortified foods

and/or food supplements in conjunction with making better food choices.

The following chart details nutrients that adults need more of in later years. It also explains why those nutrients are so important to maintain at the proper levels in the body.

PaCkiNg iN MoreAs the nutrients added to a product become more numerous, the application challenges are increased. In order to successfully introduce fortified products that are on trend and will resonate with consumers, it is necessary to have a multi-pronged approach to product development.

So how should a manufacturer approach drink formulation, considering the needs of this group? Start by prioritising the benefit of a particular ingredient in a given beverage.

To be credible, a meal replacement beverage should offer a minimum concentration of active components to ensure a measurable benefit. It is also easy to focus on active ingredients and overlook the importance of the underlying foundation properties of the drink.

Many of the active ingredients contribute metallic or bitter flavours. Hence acidity, saltiness, and sweetness should be carefully balanced to optimise a drink’s taste and flavour profile. Despite the quest for functionality, the single greatest predictor of a drink’s success is taste, not its functional ingredients.

MultiPle BeNeFits & FuNCtioNsWhen identifying ingredients, it is also important to consider usage of multi-functional ingredients.

For example, sugar functions as both a sweetener osmotic-balancing agent and energy source. Similarly, glycerol is a sweetener, energy source, osmotic balancing agent, and muscle dehydration preservative. Phosphate salts contribute free phosphate molecules, isotonic balance, and buffer acid important for microbial and colour stability, as well as flavour release.

Utilising any combination of nutrients in a premix requires

Calcium The body’s ability to absorb calcium declines with age. Also, bones lose calcium more quickly with age. Calcium supports nerve and muscle function and may help maintain normal blood pressure

Folate The elderly don’t need more Folate than normal, but since heart disease risk rises with age, any deficiency of folate would cause a rise in homocysteine levels in the blood and increased risk of heart disease.

Riboflavin (Vitamin B2)

One in three older adults regularly consumes less than two- thirds the recommended daily amount.

Vitamin B6 Fifty to 90% of older adults reportedly consume too little vitamin B6 due to age-related changes in metabolism. It is important to keep down homocysteine levels.

Vitamin B12 Older people don’t need more, but to make up for a natural loss of absorption ability in later years, people over 50 should take a supplement with B-12 or regularly eat B-12 fortified cereal.

Vitamin D Skin gradually loses its ability to synthesize vitamin D from sunlight.

Fiber Fiber helps support bowel regularity, maintain normal cholesterol and blood sugar levels and may help maintain a healthy weight by staving off hunger.

Magnesium A nutrient that is essential to build and strengthen bones, magnesium aids in blood circulation, supports heart health and helps nerves and muscles to relax.

Vitamin A Vitamin A helps preserve and improve eyesight, promotes healthy skin and boosts immune function

Potassium Potassium helps nerves and cells function properly, maintains normal blood pressure and helps regulate body fluids

Vitamin E This antioxidant protects your cells from damaging free radicals, may protect against cancer and Alzheimer’s disease, and boosts the immune system

Vitamin C Vitamin C is crucial for boosting your immune system, helping wounds heal and protecting and fighting against free radical damage


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BEVERAGE

the product formulator to take several factors into account during the product development stage.

MiNdFul FaCtorsThe challenges associated with premix formulations that incorporate multiple nutrients include the type of finished product, the desired taste, flavour and colour of the finished product, solubility, bioavailability, pH level, safety/toxicity, interactions among various ingredients, as well as the bioavailability and stability of the individual ingredients.

over of sulphur dioxide. The level of sulphur dioxide should be determined pr ior to fortification and appropriate overages should be added to compensate for losses.

Among the many factors that can contribute to minimising interactions, a manufacturer can separate vitamins and minerals into two individual premixes. They can also consider encapsulating certain vitamins and minerals or utilise a particular form of a specific ingredient.

F o r e x a m p l e , i o d i n e ’s ingredient form may be potassium iodide, magnesium’s may be magnesium phosphate, zinc’s may be zinc oxide, copper may be copper gluconate and calcium’s could possibly be tricalcium phosphate, dependent upon what other ingredients are utilised in the premix.

BleNdiNg & MixiNgMost experts on formulation agree that there is a science to blending powders that are part of the finished product, and will work for every product. However, blending powders is very different from blending liquids.

Where over -blending is almost impossible, powder-to-powder blends can be ‘un-mixed’ when part icles segregate. T h e re a re t w o c o m m o n blending processes employed in the nutraceutical/dietary-supplement industry to achieve a homogeneous product: dry blending and wet granulation.

Dry blending is the most common method used to manufacture premixes . A physical property of powders is a critical aspect of dry blending. Before blending starts, first consider the properties of the ingredient powders including flowability, particle size, shape and density.

growiNg PoPularityThe incorporation of nutrient premixes in food fortification is an essent ia l step that manufacturers will need to take if they are to stay competitive in today’s marketplace.

Overall health and wellness within the consumer mindset, as it relates to their purchasing decisions, will greatly influence what gets put into the grocery cart during a tr ip to the local supermarket.

Within the beverage category, fortified waters, juices and single portion powdered drink mixes will continue to grow in popularity. To successful ly introduce products to the marketplace, a manufacturer needs to lay a solid foundation at the beginning of the development process.

That foundation should include partnering with an experienced nutritional premix formulator to minimise the challenges associated with not just bringing their products to market, but to ensure a product that lives up to its label claims, and ensure repeat purchase.

Factors that can af fect stability, for instance, include temperature, pH, oxygen, light and moisture, to name a few. An example of a potential interaction is the formulation of a product t hat contains thiamine, a super-fruit and its possible sulfur dioxide content.

Thiamine plays an important role in helping the body metabolise carbohydrates and fat to produce energy, and helps to maintain proper functioning of the heart, as well as the nervous and digestive systems.

Combining this nutrient with a superfruit can possibly result in immediate degradation of thiamine due to the fruit’s carry-



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Market Report:


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HAVING consumed 15.7 billion ltr of water in 2009, Indonesia has emerged as the seventh-largest bottled water (mineral and non-mineral) market in the world.

INCREASING CONSUMPTIONIn Asia Pacifi c, it is the second largest in terms of total bottled water consumption, and the third largest in per capita bottled water consumption. Owing to the rising presence of contaminants in water and relatively low entry barriers, the Indonesian bottled water market is expected to register double-digit growth rates till 2016.

An analysis on the bottled water market in Indonesia, fi nds that the market earned revenues of US$1.31 billion in 2009, and is likely to reach US$2.89 billion in 2016.

GROWTH DRIVERSApart from favourable economic factors, the market will also get a boost from the rising spending power of young urban consumers,

and improving health and safety awareness in the country.

Large population in the urban cities of Indonesia, plus enhanced health and water safety awareness are the key drivers of the market. Bottled water in Indonesia is a safer alternative to tap water for consumption, and the majority of the population considers it more affordable than residential water treatment equipment.

CHALLENGES FOR MANUFACTURERSParticipants find it easy to set up plants due to the low grade of technology and investment required; but once they enter the market, they will have to be wary of counterfeiters.

They also face competition from water refilling station operators that sell questionable-quality water at competitive prices.

Additionally, Indonesian authorities are introducingthe use of ‘Air Rahmat’ (low concentrate of sodium hypo-chlorite) and ‘Sodis’ (solar disinfection) that eliminates

biological contaminants in water, lowering the demand for bottled water.

BRIGHT FUTUREStill, bottling plant owners can feel optimistic due to an expanding middle class population, which translates to higher sales. Furthermore, the rise in the prices of tap water and fuel has caused consumers to turn to bottled water.

Companies that are willing to invest in multiple manufacturing fac i l i t i es and systemat ic logistics for distribution in this archipelagic nation are likely to succeed.

Interestingly, the government is making efforts to decrease its reliance on imports and instead, depend on local production. This has created numerous job opportunities and is likely to attract more investments to the bottled water market.

Urbanisation & Safe Water Demand Spur Bottled Water Market In Indonesia

Bottled water in Indonesia is a safer alternative to tap water for consumption, and the majority of the population considers it more affordable than residential water treatment equipment. By Melvin Leong, program manager, Frost & Sullivan

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converting a processing facility to nsf H1 and Ht-1 registered lubricants can be a large undertaking. However, it can help their companies optimise production, promote food quality, and ensure the brand integrity of its products. by peter bird, marketing advisor, food industry machinery lubricants, exxonmobil lubricants & specialties

Lubricants:

SmoothOperation

RECALLS of food and beverage products due to contamination concerns have risen signifi cantly over the last decade.

Considering that recalled products can be devastating to a brand and potentially harmful to consumers, it is not surprising that the ‘US Food Processing 2008 Annual Manufacturing Trends Survey’ indicated that food and beverage processors’ number one concern is food safety, more so than energy, labour issues or environmental concerns.

This trend extends far beyond the US, impacting regions all around the world. In today’s current global economic climate, food and beverage processors are under more pressure than ever to ensure the safety of their products, protect their brand reputation, enhance their company’s productivity and

expand profi t margins in the face of tightening economic times.

One of the important areas that food and beverage processors need to focus on to help achieve a food safe and hygienic processing environment is lubrication. Using lubricants such as NSF H1 or HT-1 registered, that are suitable for use in food machinery where incidental food contact may occur, will not only help to minimise the potential for product recalls

and maintain brand integrity, but can also enhance equipment performance.

Food and beverage processing plants often have a wide variety of machinery and converting all of them to an NSF H1 or HT-1 registered lubricant can be an overwhelming task. This article outlines tips for plant managers and maintenance professionals to help streamline and simplify the conversion process within

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AUTOMATION & FEATURES

depending on risk of exposure, may require the use of H1 registered lubricants. NSF H2 registered lubricants can be used in machinery in a food and beverage processing facility where there is no possibility that the lubricant or lubricated part will come in direct or incidental contact with food.

Appl icat ions o f an H2 registered lubricant can include

their own quality and risk management systems, such as Hazard Analysis And Critical Control Points (HACCP).

By itemising your equipment, properly storing and handling t h e l u b r i c a n t i n v e n t o r y, converting the equipment, and establishing a proactive oil analysis program, companies will not have to compromise production goals for incorpo-rating and improving its food quality initiatives.

ItemIse Your equIpment For a lubricant to achieve product registration from the National Sanitation Foundation (NSF) for use in a food or beverage processing equipment, lubricant manufacturers need to submit product formulations and labels to be reviewed by a certified NSF toxicologist.

The components used in the lubricant are compared against regulatory requirements including NSF’s ‘Registration Guidelines for Proprietary Substances and Non- food Compounds and 21 CFR’. Based on the toxicologists’ analysis, a lubricant can be registered as H1, H2, H3, HT-1 or HT-2.

NSF H1 registered lubricants are formulated with base oils and components that comply with FDA 178.3570. These are suitable for applications in machinery that could potentially have ‘incidental contact’ with the food or beverage being manufactured.

Such compounds may be used on food processing equipment as a protective anti-rust film, as a release agent on gaskets or seals of tank closures, and as a lubricant for machine parts and equipment in locations where there is potential exposure of the lubricated part to food.

Equipment such as baking chains, conveyors and mixers,

forklift trucks and transportation equipment that do not come in contact with the food/beverage product or components, and where cross-contamination with H1 registered lubricants can be avoided.

NSF H3 registered lubricants are soluble oils that are used for rust prevention on trolleys and similar equipment; they must be removed before any contact between food and equipment.

NSF HT-1 registration is specifically reserved for heat transfer oils that may have incidental food contact. As an example, there may be a potential risk that heat transfer oil in a heating jacket could come in contact with vegetable oil used to cook chips, leading to incidental contact between oil and food.

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Conveying A Higher Standard

To improve producTiviTy is gloriousWhen your machines stop working, maybe all your people stop working. But, when you install the most reliable conveyor belts available, you make money because your factory is more productive.

cambridge international has been making conveyor belts for 100 years and are the standard by which all others are judged for quality and long life.

U.S.A. China SE AsiaCambridge International Shanghai H-Plus Machinery Co., Ltd. CVS Group Intl. Co., Ltd.phone: 001-410-901-2660 phone: 86-21-6321-6692 phone: 66 (0) 8125190059www.cambridge-intl.com/asia www.h-plus.net www.cvsgroupintl.com

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NSF HT-2 registered products should only be used in heat transfer applications where there is no chance of the lubricant or the lubricated machinery components coming in to contact with food.

It is important for plant managers and maintenance professionals to itemise each p i e c e o f e q u i p m e n t a n d application. It is also important for them to accurately assess

opportunity of improperly lubricating equipment.

storage & HandlIngFollowing the proper storage and handling procedures for NSF H1 and HT-1 registered lubricants can help maintain the integrity of the product’s formulation. This can provide the anticipated performance characteristics when it is applied to a piece of equipment.

of product to maintain stock rotation and throughput.

When dispensing the product, maintenance professionals should use containers clearly marked for the appropriate NSF H1 and HT-1 registered product to avoid any contami-nation and avoid the need to replace unused oil. Additionally, the use of personal protective equipment is recommended to avoid any unnecessary contact.

As for disposal, food and beverage processors should take care to dispose of lubricant-related waste properly and ensure that it is disposed of in an approved manner by an authorised company.

establIsH an effectIve programOnce the equipment is running with the NSF H1 or HT-1 registered product, it is imperative for main-tenance professionals to monitor its performance to ensure the conversion was done properly.

T h i s h e l p s t o e n s u re lubrication performance and system integrity according to HACCP planning. One of the most comprehensive ways to monitor the condition and performance of an oil is through a used oil analysis program.

This type of condition-based monitoring provides main-tenance professionals and plant managers with insight about the condition of the oil as well as the components of the equipment and its lubrication. Using this data, informed decisions can be made about the remaining life of the lubricant.

In addition, the data can give valuable information about the condition of the equipment and can be used to address equ ipment i ssues be fore they lead to unscheduled down-time. Applications particularly

First, maintenance profes-sionals and plant managers should thoroughly examine the lubricants upon delivery. New packaging should not be damaged, especially the package seal. Any damage to the seal could indicate that the lubricant has been potentially contaminated and should not be used.

NSF HT and HT-1 registered lubricants should ideally be stored inside in a temperature-controlled (40 deg F to 77 deg F), dry storage room and segregated from non-NSF H1 and HT-1 registered products.

Each product should be properly labelled and new batches of product should not be topped off with the remainder of lubricant from another batch. It is preferred that maintenance professionals opt for drums

the risk of food contamination caused potential ly by the lubricant according to local HACCP planning procedures.

Upon completion, main-tenance professionals should then review the list with their lubricant manufacturer or lubricants distributor to identify opportunities to select the correct lubricant, oils and greases, and also to potentially consolidate the number of n e c e s s a r y p ro d u c t s a n d accurately access volume.

By minimising the number of lubricants used and only using NSF H1 and HT-1 registered lubricants, plant managers and maintenance professionals can optimise food safety initiatives, expedite the purchasing process, simplify maintenance procedures and minimise the


57


conversIon to regIstered lubrIcants

operate the system under normal conditions until stabilised operating temperature is reached.

While oil is still warm, drain as much oil from the system as possible. breaking of low point fl anges and drain points will improve lubricant removal. If possible, manually clean reservoirs and larger piping with clean, lint-free rags, shop vacuum and/or squeegee. do not use solvents. visually inspect for cleanliness.

drain filter housings and replace all fi lters.

fill the system with suffi cient nsf H1 or Ht-1 registered oil to ensure full circulation. note: this charge of oil should be treated as a fl ush oil and not a fi nal fi ll.

operate the system under normal condition for a minimum of one hour. exercise cylinders and circuits to improve the flush process. should the flushing fluid show signs of contamination (excessive solid or water contamination, through visual or used oil analysis inspection.) additional circulating and filtering time may be necessary. While fl ush oil is still warm, drain as much fl ush

oil from the system as possible. breaking of low point fl anges and drain points will improve fl ush oil removal. If possible, manually clean

reservoirs and larger piping with clean, lint-free rags, shop vacuum and/or squeegee. do not use solvents. visually inspect for cleanliness.

drain fi lter housings and replace all fi lters.

f i l l the system wi th recommended nsf H1 or Ht-1 registered oil. assume normal operation, monitor fi lters and conduct regular oil analysis.

clearly label all machinery equipment with the type of lubricant that should be used. clearly label “fi ll only with nsf H1 or Ht-1.”

suitable for a used oil analysis program are hydraulic and gearbox equipment, as well as heat transfer systems.

Typically, food and beverage processing companies work with a trusted oil analysis provider and they can help provide advice on oil analysis frequency.

food qualItY fIrstConverting an entire food or beverage processing facility to NSF H1 and HT-1 registered lubricants can be a large under-taking. However, by following the tips outlined, plant managers and maintenance professionals will be better able to turn it into

there are several advisory s teps that need to be

followed to convert a non-nsf H1 or Ht-1 registered lubricant

in a piece of equipment to a nsf H1 or Ht-1 registered lubricant. each stage should be clearly documented according to Haccp

p l a n n i n g , a n d m a y v a r yaccording to the complexity of the individual equipment and maintenance procedures.

note: for systems containing large complicated internal structures, systems

with heavily aged lubricants or lubricants with the presence of signifi cant levels

of unwanted heavy metals, additional fl ushing and oil analysis may be required

to achieve adequate cleanliness. this will help ensure the integrity of the system

and the lubricant.

a manageable task within their local risk management systems while helping their company optimise production, promote food quality, and ensure the brand integrity of its products.


SPECIALISING in measurements, the company works closely with engineers, scientists and re-searchers to meet the challenges of chemical analysis and life sciences.

This is especially important in an age where the importance of food safety has escalated higher than ever.

A spin-off from the Hewlett-Packard Company, they continue to support the values instilled by their founders: dedication toinnovation; trust, respect and teamwork; and integrity. Added to these are speed, focus and accountability to meet customer needs.

Asia Pacific Food Industry catches up with Nick Roelofs, president of the company’s LifeSciences Group on the company’s future plans and his thoughts onupcoming trends for the industry.

This!Analyse

Getting together with global thought leaders in food science, Agilent seeks to resolve issues within the domain of analytical works. By Tjut Rostina

APFI: What makes the company stand out from the rest of your competitors?

A big dif ferentiator, especially in the food

industry, is the way the company makes high-end technology accessible to the largest number of researchers, especially those doing routine analysis.

Usually, the more sophisti-cated that technology is, the less usable it is. We make sophisticated technology more usable by more people. An example of this is our system for confirming seafood species using DNA.

The tradit ional method of identifying seafood species is for an inspector to visually examine the complete animal. Once the skin, fi ns and head are removed, defi nitive identifi cation is extremely difficult. DNA testing, until recently, has been

too difficult, unreliable and expensive for routine use in the seafood supply chain.

We have developed a lab-on-a-chip system that solves this problem, providing a powerful new tool for wholesalers, retailers and government inspectors to detect species adulteration. A n o t h e r e x a m p l e i s t h e

Nick Roelofs, president of the company’s Life Sciences Group


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APFI: What are the trends that we can expect to sweep the food testing arena within the next five years? And how is the company meeting this demand?

We see a dramat ic increase in the testing

of the biological aspects of food, such as rapid pathogen testing. On the chemical side, there will be increased emphasis in identifying ‘unsuspected’ contaminants.

For example, there was no need to look for melamine until animals and people got sick. Then there was an all-out effort to identify the unknown toxin. Finally, there was the need for a fast, inexpensive assay for the routine testing of tonnes of milk products.

APFI: What are the current challenges facing the company now?

Agilent currently faces several challenges; one

challenge in particular is some weakness in the traditional pharmaceutical segment.


analyser for detecting polycyclic aromatic hydrocarbons in seafood, for zones around marine oil spills. These analysers are designed to produce results within one day of being delivered to the lab.

APFI: Tell us more about your research and development plans. The core of our marketing and

product development e f for t involves col -

laborating with global thought leaders in food sc ience . These are bench-to-bench collaborations seeking to solve some of the food industry’s most difficult problems.

A s s o l u t i o n s e m e rg e , the company is looking for opportunities to commercialise them. In addition to our traditional strength in the chemical analysis domain, we’re leveraging our expertise in biological analysis to develop useful tools like the seafood species ID system.

APFI: How do you cope with these challenges?

Balancing the weakness in the pharmaceutical

segment is rapid growth in the bio-pharmaceutical market, and the company is well positioned to serve this segment. We offer a portfolio of life science tools, reagents and software, and we are technologically competent.

APFI: What is the company’s forecast for 2011?

Looking ahead, our business outlook remains

strong. For example, at the end of a strong Q3, we raised guidance for the remainder of the fiscal year.

We expect f iscal fourth quarter revenues of about US$1.52 billion, roughly 30 percent above last year. The scenario could be similar in FY 2011.


59



in some of the locally produced eggs. Both the suspected eggs and birds were suspended from the farm and destroyed.

Farmers usually use antibiotics to treat bacterial infections. However, according to AVA’s food safety standards, eggs from chickens under treatment are not to be sold for consumption.

Consumers now demand more information on the quality, origin and handling of the food they eat.

On one hand, news of recalls and exposure of unsafe practices has made consumers wary. On the other hand, food choices make lifestyle statements and represent ethical stances such as ‘keeping kosher’, humane treatment of animals or vegetarianism.

Costly MistakesTraceability keeps many food company executives awake at night, yet most companies are not willing to invest heavily in traceability until they have a problem. For any given company, food poisoning outbreaks are rare, but once they occur, they harm the company for a long time. In extreme cases, they put the company out of business.

Food safety and quality issues can be managed more readily, if each partner in the supply chain can identify the direct source and direct recipient of traceable items. By andrew Dalziel,food and beverage industry leader, lawson software (Uk)

GoTraceability & Food Safety:

IronIcally, the largest egg recall in US history occurred just as the country’s senate began to study the ‘FDA Food Safety Modernization Act of 2010’. This act contains traceability requirements intended to address food safety issues through inspection of records

For The Record

and facilities, and authorises the US Food & Drug Administration (FDA) to refuse entry to imported food lacking proof of compliance with applicable standards.

Similarly, recently, the Agri-Food And Veterinary Authority (AVA) of Singapore found residues of an antibiotic called doxycycline

For example, in 2008, Wal-Mart Stores, a retail chain, removed the ‘Select’ brand of eggs made by Hanwei from all of its stores in China, after tests in Hong Kong revealed melamine in the eggs. This is nearly twice the territory’s legal limit for the chemical in foodstuffs.

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the commodity pricing range, many manufacturers and food processors rely on adding value through what the US Department Of Agriculture (USDA) calls ‘credence attributes’ such as organic certification, kosher processing, the labelling of ‘dolphin-safe tuna’ and ‘fair trade coffee’.

Credence attributes derive their premium value from the credence – the trust – that they

Months earlier, China’s Sanlu Group admitted that its baby milk powder was contaminated with the toxic chemical melamine. By the end of that year, the group was declared bankrupt.

Managing ControlFortunately, not all food safety issues occur on a catastrophic scale involving recalls of a half billion eggs or a high-profile litigator. More typically, the producer or processor discovers that quality controls have been accidentally breached, contaminating or adulterating either raw materials or a large number of the finished product.

Patrik Sjoberg, product director, provides an example from a food processing company where he formerly worked. He says: “A bird flew into a turbine, contaminating the batch of mashed potatoes that was then being processed into powdered form. When a maintenance worker discovered the problem, the line was stopped immediately. We had to scrap not only the three most recent hours of production, but also one or two days’ output on either side of the event to be

Detailed documentation of all ingredients and processes are the foundation of public trust.

compelling proactive reasons as well. Detailed documentation of all ingredients and processes are the foundation of public trust.

When you can seat your customer in front of the computer and show exactly what went into the product he is buying, or give an auditor direct access to the system to review your quality controls, it enhances their trust and your reputation.

F o r e x a m p l e , A b b o t t

Laboratories in New York, US, voluntarily recalled millions of containers of its Similac powdered infant formulas after beetles were found in the products, and in a Michigan plant where they are made. US, Puerto Rico, Guam and some countries in the Caribbean were affected.

Immediately, Hui Hwa Koh-Minjoot, GM of the company’s Singapore arm, publicly declared: “Parents and consumers can be assured that the products distributed by Abbott Nutrition in Singapore are unaffected by the recall and of the same high quality and integrity as the products they know and trust.”

In addition, to break out of

invoke. They are content or process characteristics whose existence or absence can only be established by documentation. Consumers cannot taste the difference between oil made from genetically modified and non-GMO corn. That is why you have to be able to prove it.

start sMall & expanD Trying to create end-to-end supply chain traceability is a major and costly task. The activity of numerous industry groups such as GS1 with its ‘Global Traceability Standard’, the ‘Produce Traceability Initiative’ with its vision for “supply chain-wide adoption of electronic

safe. Fortunately, the product hadn’t been shipped yet, and we were able to pull the lots involved because we had recorded the lot numbers.”

While r isk management is a genuine motivator and a valuable outcome of adopting a traceability solution, there are

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traceability of every case of produce by the year 2012”, and numerous others, clearly show that this is where the field is heading. However, this is not the current requirement.

The best advice is to avoid trying to boil the ocean. Start with your internal supply chain and expand over time to cover more of the overall supply chain.

Lot traceability is a core component in the food safety concept. Leverage the lot tracing capabilities of the ERP system to manage what happens in processing operations. That should enable identification of

where the raw materials and packaging came from, how it was transformed, how the raw materials were consumed, and where the finished products were shipped.

What causes the downfall of Dalian Hanwei Enterprise Group was not the melamine

contaminated egg that made people sick; it was the company’s inability to prove that the remainder of the year’s production

was safe. When they could not trace the problem to dates and source of the tainted feedstuffs, they were forced to recall and destroy everything.

According to the Centers For Disease Control, it typically takes two to three weeks from the time a person falls ill from food poisoning before it can be confirmed. That is why the case counts kept increasing in media reports, and the damage to reputation is cumulative.

The more precise data there is, the more a company can limit

The more precise data there is, the more a company can limit the consequences of a product recall or products withheld from market.

the consequences of a product recall or products withheld from market. Traceability solutions add visibility and transparency such that a product recall can be executed within hours and with high precision.

The alternative – manual or semi-manual trace-back – is a time-consuming, step-by-step process. Being unable to prove what lots were involved results in recalling more products for a margin of safety.

eMergenCy reaDy Best praCtiCesIf there is an automated solution, a recall can be simulated, just like a fire drill. Drills ensure that everybody knows what to do in the event of a problem.

It is important that a trace-ability solution be simple to use, because the very people who would need it most – internal quality assurance managers and external auditors – seldom use the ERP system, and they have to be able to search the database quickly.

An easy-to-use interface with a graphic representation of trace lines makes it simple for them to view and verify trace lines.

Query & Reporting Capabilities• Apowerful search engine. If

you do have a problem, you can get answers in seconds.

• An easy-to-use standardquery that quickly groups and searches all customers exposed.

• Anadvancedquerycapabilitythat does not require advanced knowledge of ERP.

• Advanced quer ies andsearches that enable you quickly to trace backwards or forwards during your search for root causes and the final consequences of food safety issues.

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Immediate Action• Customerrecalllistsand‘lots

in stock’ lists that support you in quickly finding all affected end products and customers shipped to.

• A group-hold function thathelps you to stop products from further delivery within a few seconds. An interface to the M3 Warehouse module provides an immediate update of lot statuses inside the enterprise solution.

lot iDentiFiCation rUlesLots are usually traced by ID number and/or location. A lot is the smallest unit of relevant measure, and therein lies many important distinctions. Lots may come down to single units of production — a single bar-coded melon, the output of each cow per milking by date.

Smaller lots mean smaller, less expensive recalls, if it comes to that. However, such measures may not be possible or relevant in operations that involve silo storage or vat processing, for example.

real-tiMe Data ColleCtionReal-time transactional data collection is the foundation of traceability if it is to be used proactively in the interests of efficiency, as well as reactively in the event of a product recall.

Proactive use enables you to test and verify the traceability of supply chain input as a continuous part of operations. Increas ing ly, food sa fe ty regulations include standards for recall speed; organisations must prove that they can find and withdraw all potentially c o n t a m i n a t e d f o o d f ro m

the supply chain within a specified time.

Dry rUns & Fire DrillsDo not wait for trouble; do a dry run of a recall and assign employees to well-defined roles. Push your concern for traceability back into your supply chain. Demand timely and accurate feedback from your suppliers as to the history of the raw materials, and keep their answers on record.

Food safety and quality issues can be managed more readily, if each partner in the supply chain can identify the direct source and direct recipient of traceable items. A healthful food supply depends upon a sound supply chain.

When you can seat your customer in front of the computer and show exactly what went into the product he is buying, or give an auditor direct access to the system to review your quality controls, it enhances their trust and your reputation.

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Anyone who buys Sinupret s i n u s i t i s t a b l e t s f r o m pharmaceuticals producer Bionorica will see on the folding carton a three-dimensional, optically variable, embossed mark, which can be seen in relief when the carton is tilted.

In view of the fact that the herbal medicament was so often copied, the company engaged the Munich company Giesecke & Devrient, which specialises in printing bank notes, to design this tangible security feature for its sinusitis tablets.

Artur Theis, a sub-sidiary of the Edelmann Group, developed the production process for the packaging. The mark is printed and embossed by Braun Pharmadruck – also an Edelmann subsidiary – in Bitterfeld.

By the end of 2011, the pharmaceuticals producer intends to emboss the packaging

Counterfeiting of medicines is rapidly increasing. In Germany, one in twenty medicines have been adulterated. Researchers are therefore developing authenticity seals and security codes intended to make drug packaging uniquely identifiable. By Sascha Rentzing for Messe Düsseldorf

Cheats At Bay

of all its product ranges with the quality seal.

Producers who have problems wi th counter fe i ters must make their products uniquely identifiable. This is especially

true in the pharmaceuticals sector. “The danger of counterfeit medicines is growing,” says Ulrike Holzgrabe of the German Pharmaceutical Society (DphG).

A l though producers o f pharmaceuticals suffer losses amounting to billions of Euros each year through product piracy, this is not the main problem, for counterfeit medicines threaten the health or even the lives of unsuspecting patients.

BMG

The customs authorities are seizing ever increasing numbers of counterfeit medicines.

Counterfeiters can now copy tablets so accurately that the imitations can scarcely be distinguished from the originals. Pfi

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InTeRneT Weak SPOTAccording to EU fi gures, in 2009 the German customs authorities seized counterfeit medicines to the value of 11.5 million Euros – 30 percent more than in the previous year.

Moreover, a World Health Organisation (WHO) study claims that even in supposedly safe regions such as Europe and the US, up to 10 percent of all medicaments are counterfeit.

In Germany, the proportion of such counterfeit products is about fi ve percent. “But this is just the tip of the iceberg,” Ms Holzgrabe suspects. Mail order business offers criminals the greatest opportunities. This sector is booming, especially in Germany.

Marketing research firm ACNielsen estimates that sales of non-prescription drugs increased by a quarter last year. According to the consumer research consultancy company GfK, one in four Germans now obtain medicaments through this channel.

At the same time, it is apparently becoming harder for consumers to distinguish between reputable mail order pharmacies and illegal traders. Test purchases by the Central Laboratory Of German Pharmacists confirm counterfeiting rates of 50 percent for medicines sold by, for example, illegal Internet pharmacies.

“Producers of pharmaceuticals are therefore more willing to look at methods of providing better security against counterfeiting”, says Ms Holzgrabe. The com-panies have two aims: firstly, consumers should be able to verify that they have received an original product; and secondly, experts should be able to identify counterfeits when they carry out checks.

The most active companies

include not only medicinal plant specialist Bionorica but also Bayer Healthcare, whose products are among the most frequently counterfeited world-wide. The company therefore explains how patients can distinguish between original preparations and imitations.

In future, the company will also provide its medicament packaging with counterfeit-proof features.

BaSeD On BanknOTe PRInTInGIn Germany, Artur Theis is regarded as the specialist for

security zones are taboo for most of the personnel, and all processes are exactly docu-mented and archived.

The degree of meticulousness is so far unique in the German packaging industry. The result of the cooperation with Bayer Healthcare is a sort of lenticular image that cannot be imitated by counterfeiters.

Ulrich Dörstelmann, head of the counterfeiting security department at the Edelmann subsidiary says: “We combine printing and embossing techno-logy and use UV security inks.”

folding cartons that cannot be copied. The conditions in its Wuppertal plant, which has been converted into a pure counterfeiting security facility, are the same as those in a banknote printing works.

There is strict access control to the production section, the

The EU, however, requires yet another step to be taken b y t h e p h a r m a c e u t i c a l siindustry to ensure greater patient safety. Industry Commissar Günter Verheugen announced that in 2011, there will be a standard procedure at EU level i n t h e f i g h t a g a i n s t t h e

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counterfeiting of medicines. In 2008 the commission

proposed that packaging should be protected by a security mark, and that in future it should be possible to retrace their path from the counter back to the factory.

The WHO is also a strong suppor ter o f counter fe i t -proof labelling. Producers of pharmaceuticals are therefore pushing for the introduction of an electronic proof of origin in the form of a track and trace system, with the help of which the complete supply chain can be monitored.

In order to test and demon-strate coding and identification solutions, the European Federation Of Pharmaceutical Industries And Associations (EFPIA) launched a pilot project in Sweden in September 2009. For several weeks, medicament packaging for 25 pharmacies in the Stockholm region were provided with a two-dimensional data matrix code.

This can hold more information than a simple bar code. In the Swedish project, it contained an article number, a batch number, a use-by date and a serial number. At the pharmacy, the code was scanned and compared immediately with an entry in a database. The whole process took only a few seconds, so that counterfeits were immediately identif ied. Only after this security check did the customer receive the medicament. About 100,000 medicament packaging were tested using this system – with great success, as the EFPIA reported.

ORIGIn CheCkS By SCanneRExperts confidently expect the track and trace system to be

technology”, says Mr Sanwald, the company’s product manager, Daniel Sanwald.

A security offensive by producers of pharmaceuticals would also increase demand for high quality packaging materials producers. In order to cut costs during the economic crisis, many companies bought packaging and packaging components for their medicaments in China.

The disadvantage is that these products are often of poorer quality, so that dosage sprays, catheters or pumps, for example, may not function correctly or may break more easily.

“All those who subscribe to patient safety, and who want to send a clear signal that quality is a top priority, will no longer use these products in future,” says Peter Rösch, head of sales at atomiser pump manufacturer Aero Pump s i tuated in Hochheim am Main.

There are still many obstacles on the path to obtaining maximum patent protection. An enormous investment is required in order to retool packaging lines, and this could prevent pharmaceutical companies from acting quickly.

Even if the EU rapidly approves its pharmaceuticals package, the implementation process could take years. Another aspect that has yet to be clarified is where all the data associated with a pan-European track and trace system should be stored. Will there be several geographically dispersed servers or one central system? “And then someone must be the owner. This raises the question of who trusts who?” says Mr Sanwald.

implemented throughout Europe in the near future. “The EU’s pharmaceuticals package could become law in 2010,” says Mr Dörstelmann. Manufacturers of machinery and systems are well prepared for a switchover.

Optima Group Pharma, for example, based in the Swabian town of Schwäbisch Hal l , specialises in filling and sealing syringes and vials. It already offers, on request, coordinated


Bionorica recently started to provide the packaging of its sinusitis product Sinupret with a quality mark similar to a lenticular image. This makes counterfeiting much more difficult.

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track and trace solutions for producers of pharmaceuticals.

“Ready-to-use syringes are stored and transported in special syringe nests in plastic boxes referred to as tubs. Our machines label the containers, so that they can be traced at any time,” explains company spokesman Henning Felix.

Bosch Packaging Technology also has printing and tracing equipment in its portfolio.

“If track and trace becomes mandator y, thousands o f production lines will have to be retooled. We can see enormous market potent ia l for our


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FOOD INGREDIENTSVIETNAM1 – 2 DECEMBER 2010HO CHI MINH CITY VIETNAM

For more information or to book a stand contact UBM LIVETel: +31 20 4099 544 | Email: [email protected]

For more information visit WWW.INGREDIENTSNETWORK.COM/VIETNAM

Sponsored by:

Fi Vietnam is the first internationalevent for food science and technology co-organised with IUFoST in Vietnam(the Vietnamese Association for Food Science and Technology). This exclusive show will feature diverse mix of local, regional and international ingredients suppliers.

EXCLUSIVEACCESSTO VIETNAM’SLEADINGINGREDIENTSSUPPLIERS

Meet leading suppliers - This premiere event in Vietnam brings you leading ingredients suppliers, including Kerry, Vitablend, Roha Dyechem, Iprona and Reka Nutrition.

Ingredients for business success - Healthy consumption is increasing in Southeast Asia. Source new ingredients that will help you feed consumer demand for healthy products with high safety and hygiene standards

Learn about the market - Fi Vietnam will host a Conference together with VAFoST, the Vietnamese Association for Food Science and Technology, who will cover industry’s major topics including safety, innovation, functional foods, new product and market.

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EXHIBITION REVIEWEXHIBITION & EVENTS

InternatIonal ingredients suppliers presented their latest product and technical offerings at Food Ingredients Asia (Fi Asia), which took place from September 29 to Oct 1, 2010, at Indonesia’s Jakarta International Expo.

Strong economic growth and the expanding middle class in Indonesia were seen as key factors in the show’s success. With more women entering the workforce, consumption of convenient processed foods has grown substantially, while healthy eating is gathering popularity.

“We saw the return of all the big names in the industry at the 2010 show,” said Vincent Brain, event director from UBM. “And the exhibition highlighted the importance of Indonesia for future business.”

The show provided an opportunity for manufacturers

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to introduce their products to the food and beverage industry. Other highlights included the exhib i tors ’ seminars and associations’ gatherings, as well as the conference organised by the Indonesian Association O f F o o d Te c h n o l o g i s t s (IAFT/PATPI), who coveredemerging issues and technology developments.

In total, the event featured 362 exhibitors from 28 countries and was attended by 7,772 food professionals.

The high interest in Indonesia stems from its stable economy and expanding middle class who drive processed food consumption. Indonesia is the region’s largest consumer of food ingredients, accounts for 51 percent of the ASEAN r e g i o n ’s f o o d a d d i t i v e s consumption.

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

______________________ Enquiry No: 0890

Vitablends Asia Paci f ic has recently registered its operations

in Singapore in a bid to offer faster response time. APFI catches up with Jack Boers, the company’s MD to fi nd out more on this development.

Singapore has been chosen as Vitablend’s hub for the Asia Pacific market, which will reach out to the company’s customers within the region in a shorter timeframe, as compared to when delivered from the head offi ce in the Netherlands.

Slated for commissioning at the end of 2011, the Singapore plant will focus on the production and development of nutritional premixes, based on vi tamins, minerals, amino acids and nucleotides. Oily vitamin premixes and protection solutions will also be included. It will consist of a full laboratory for

REACHING OUT TO ASIAnew product development, as well as test analysis.

With an initial investment of between US$5 to 8 million, Southeast Asia is expected to contribute about 40 percent of the company’s total business within the next fi ve years. Currently, the region makes up 10 to 15 percent of the business.

Jack Boers, MD of Vitablend, says: “There is a huge growth in this market, and so if we had to invest some money in new operations, we feel that besides Europe, our next investment should be Southeast Asia.”

Mr Boers added that Singapore was chosen for its quality stamp on products, among other reasons such as the country’s centralised location and government support.

______________________ Enquiry No: 0891


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Hi Japan took place from October 13 to 15 this year, at Tokyo Big Sight, in Japan’s capital city. Specially focused on the functionality and health aspects of foods, the event serves as a platform for new product development, research companies, food associations and public companies. The event, which was held together with S-tec Japan, reflects the latest trends and demands within the industry.

The health ingredients section of the exhibition had various pavilions, such as anti-obesity, beauty & anti-aging, organic, functionality evaluation, helthy sweets & beverage, as well as the newest addition to the show – agriculture related products.

Asia Pacific Food Industry

The Health SpecialistsHi Japan Review:

With a strong focus on showcasing research and development, the event is more than just a place for businesses to link up.By Tjut Rostina

met up with the show’s director, Sanae Miyakawa, to learn more about her thoughts on trends in the health ingredients industry.

InTeRnaTIonal appealAbout 600 exhibitors participated in the show, of which 100 exhibitors were overseas companies. This figure on international participation, however, does not include exhibitors who were represented by their Japanese agencies.

The exhibition also featured new country pavilions, such as Quebec from Canada, and the Netherlands. Both countries are participating in the event for the first time with their country or regional pavilion. Other country pavilions include the US, New Zealand, Taiwan, South Korea

and China. Throughout the three days, there was a total of 42,640 visitors to the event.

Ms Miyakawa says: “As you can see, Japan’s aging population is one of the highest, so due to

Ms Miyakawa said that although there is no specific category for elderly nutrition, more exhibitors are showcasing joint care nutrition and anti-aging products.


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Julie MillerProfessor Emeritus Of Foods & NutritionSt Catherine University

Fig is a good source of fibre, it meets the requirements of dietary fibre for the US food label, and very few other fruits do that. Comparatively, looking at a plate of vegetables, a serving of carrots

has two grams of fibre; a serving of broccoli also has about two grams of fibre; and a serving of figs, made up of about three to five figs has five grams of fibre.

on average, women between the ages of 19 to 50 years, need 25 grm of fibre, and men of the same age group require 38 grm. However, in most parts of the world, the intake of fibre has been insufficient to meet the daily requirements. For example, in the US, the average intake of fibre is 12 to 15 grm daily, which is half to a third of what is needed.

Ms Miller, who was at the event with California Figs, says: “Japan does a little bit better. Japan gets about 18 to 20 grm of dietary fibre a day. But they’re still below what the recommendations are. and, that’s true for other asia pacific countries too. Whereas you eat more fruits and vegetables than many north americans, in many of the countries you’re eating mostly white rice, and not any wholegrain fibres. So that makes it hard.”

With regards to elderly nutrition, as many of them require fibre supplements or laxatives, high fibre fruits like figs could help promote laxation. In addition, figs contain potassium, which is another nutrient of concern listed by the dietary guidelines committee. Ms Miller says that the nutrient is especially important in asian countries, where diets may be higher in sodium. In order to maintain blood pressure, it is essential to maintain sodium – potassium balance.

____________________________________________________________ Enquiry No: 0892

FIgS IT!

social reasons, the exhibition has received positive feedback from the Asian population. As such, there is an increase in the number of exhibitors, not only from Japan, but also from other countries.”

She added that although there is no specific category for elderly nutrition, more exhibitors are showcasing joint care nutrition and anti-aging products, as compared to last year.

QUalITy’S Top pRIoRITyDelivering the best quality product is a value that seems to be embedded firmly in the operations of the Japanese manufacturer.

“The top most focus for Japanese manufacturers is quality, not cost. If they have good quality, they will also be able to get good buyers. The companies are also increasingly focused on product quality, so that they can do business with other countries,” Ms Miyakawa explains.

It is not only about instilling such a business practice, but it is a necessary response in a market where the consumers are demanding in terms of quality products. “The Japanese consumers would not purchase the product unless its quality is assured,” adds Ms Miyakawa.

She continues: “If the company is involved in a scandal, like contamination, the company can go bankrupt due to the wide media publicity. In fact, there was a case in the last two to three years, in which a big company went bankrupt because of a scandal.”


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THe JapaneSe ConneCTIonGavin Ross, GM of business developmentRoger Bourne, corporate communications managerPlant & Food Research

plant & Food Research is a new Zealand government-owned Crown Research Institute, and focuses on

research and development of fruits, vegetables, and ingredients from those crops.

The company participated in the exhibition to learn more about the Japanese market, particularly in the health and ingredients area. “It’s an important part of our business, we develop new variety of fruits and vegetables, and we discover new functional ingredients from this. It is important for us to understand the Japanese market, in order to develop products for the future. So, that’s why we’re here to build an understanding and to get us some more connections,” says gavin Ross, the company’s gM for business development.

Roger Bourne, corporate communications manager further explains that Japan is particularly interesting to them as the country is established as a premium market. as new Zealand is a producer of premium products, they need to sell their produce to markets where people are prepared to pay for premium quality.

premium quality comes from the environmental credentials of the product, the consumer credentials of the product, the capability to deliver taste, the presentation of the product and its storage, plus the

capability to cater to trends in the market like taste and convenience.

Mr Bourne says: “The real benefits is delivering benefits that the consumers can feel, so it’s reasonably easy for a marketer to associate the product with a particular benefit that might be in the health space, or the wellness space, perhaps more generally. If the product is premium, and the consumers can feel the benefits, it will ensure the longevity of the product in the market.”

There are a couple of areas to look out for in emerging trends. These include greater attention on mood foods, and aspects of sports. Specifically in the sports performance space, Mr Bourne said that the trends refer more towards enabling active everyday individuals to enjoy sports and recreation.

He adds that there is a demand for products that are much more natural, and that people are always looking for natural ways to feel good. as for mood foods, more people are looking for natural ways to relax, and get away from stress and anxiety._________________________________ Enquiry No: 0893

UpCoMIng TRendSThere has been an increase in the number of exhibitors showcasing beauty and anti-aging, due to the rapidly aging population. In addition to beauty and elderly nutrition, Hi Japan is also focusing on organic ingredients. According to Ms Miyakawa, there is now an improved possibility for more organic natural ingredients to grow in Japan.

With a slew of products

declaring their health benefits, the industry will also be geared towards testing and evaluating these health claims.

This year’s event also saw the opening of a new pavilion focused on agriculture. Other than the ingredients and finished products for health nutrition, Ms Miyakawa says that they are also looking for possibi l i t ies on featur ing the agricultural aspect of the business. Next year’s event

could also see the possibility o f inc lud ing a showcase on farming.

Hi Japan will continue to ride on the show’s successful concept, which includes seminars and conferences focused on functional ingredients and food safety.

Tokyo Big SightTokyo, JapanOctober 13 to 15, 2010

______________________ Enquiry No: 0894


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The first international Food Ingredients (Fi) exhibition in Vietnam will take place from December 1 to 2 this year. The event will be held at the New World Hotel Saigon in Vietnam’s Ho Chi Minh City. It is co-located with a conference organised by IUFoST in Vietnam (the Vietnamese Association. For Food Science and Technology), and brings international and local food professionals under one roof.

Vietnam is emerging as both a source and destination for food ingredients, with over 40 percent increase in processed food consumption over the last f ive years . Evolving consumer awareness a n d g ro w i n g p u rc h a s i n g

will also be the launch platform for IUFoST’s initiatives to support the education and training of food science, and t e c h n o l o g y p e r s o n n e l i n developing countries.

Attendees will also get to participate in a business match-making programme. Through this, exhibitors will be able to contact food manufacturers and other relevant businesses in Asia to meet at the exhibition. The pre-arranged meetings will be co-ordinated by the organiser based on the business profile and product needs of each company.

New World HotelHo Chi Minh City, VietnamDecember 1 to 2, 2010______________________ Enquiry No: 0895

Food Ingredients Vietnam2010Preview

power attract many international food manufacturers to Vietnam.

The conference running alongside the show will feature key exhibitors, eight local scientists from the Asia-Pacific region and seven speakers from IUFoST’s governing and scientific councils.

Major industry topics will be covered during the conference, including safety, innovation, functional foods, as well as new product and market. Innovations in the development of food ingredients in local and global contexts will also be addressed.

The event is expected to draw attention from the Vietnam food industry, as well as the Ministry Of Education and the Vietnamese public in general. It


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New horizons for eco-labels and sustainability are the focus of the third edition of the Sustainable Foods Summit, taking place in San Francisco, US, from January 18 – 19, 2011.

T h e e x e c u t i v e s u m m i t explores the evolution of organic, fair trade and other eco-labels in a food industry that is increasingly looking at the triple bottom line.

The summit will cover some of the major sustainability issues in the food industry, including lowering environmental impacts, ethical sourcing, carbon & water footprints, biodiversity pre-servation and green marketing. Like previous events organised by Organic Monitor, the summit will give case studies of companies with sustainability initiatives.

‘Pioneering Sustainability Initiatives’ is the theme of the opening session of the two-day summit. Key papers in this session look at techniques to lower the environmental impact of food products, sustainable

in developing countries. Other papers in this session explore the role of food ingredients to reduce the environmental impact of food products , and sustainable sourcing of novel ingredients.

‘Marketing & Distribution Innovations’ are covered in the third session of the executive summit. The session kicks off with a discussion on sustainable supply chains by a food retailer.

The final session, titled ‘Organic Plus Strategies’, looks at the evolution of the largest eco-label in the food industry. The session gives case studies of companies that are going beyond organic pract ices and pioneering sustainability initiatives.

San Francisco, USJan 18 to 19, 2011______________________ Enquiry No: 0896

Sustainable Foods Summitagriculture, emerging eco-labels and the potential of a sustain-ability certification scheme.

With most food eco-labels based on agriculture and sourcing, the second session is devoted to ‘Ethical Sourcing And Sustainable Ingredients’. Key speakers will discuss the environmental and social impacts of ‘Fairtrade’, ‘Rainforest Alliance’ and similar eco-labels. Meghan Quinlan from Fair Trade USA will show how the ‘Fairtrade Mark’ in North America is becoming synonymous with fair prices for marginalised growers in developing countries.

Fair trade is the fastest growing eco-label in the food industry, with certified fairtrade products growing by over 15 percent a year.

Leading coffee and choco-late companies will state how sus-tainable sourcing of commodities can help disadvantaged growers

Preview

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

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FRUIT Logistica 2011, will take place from February 9 to 11 in Berlin, Germany. The event is a marketing platform for Central and Eastern European c o u n t r i e s i n t e r e s t e d i n presenting their products and services, strengthening busi-n e s s r e l a t i o n s h i p s a n d establishing contacts.

This region has maintained a strong presence at the trade fair over the past few years. More than 100 exhibitors from Central and Eastern Europe will present their products and services next year to international experts. The event is expected to attract more than 50,000 trade visitors from 120 countries.

AWARD FOR INNOVATIVE DEVELOPMENTSFor the sixth time, exhibitors are invited to submit their entries for the event’s ‘Innovation Award (FLIA)’. Presented to honour outstanding innovations in the

and catering sectors (HORECA) are huge buyers of fresh convenience products.

C o n v e n i e n c e i s a k e y component for cont inued growth in this industry. Experts will discuss the potential of the HORECA business along with the challenges and oppor-tunities presented by Europe’s largest market.

Visitors can look forward to the presentation ‘New Product Development At Food Service’, which will address how the industry can take advantage of these opportunities and what special challenges it faces. Other presentations include ‘The Food Service Market In The European Union and ‘Opportunities’.

In addition to the variety of products and services presented, the forum presents the latest information and current trends in this growth market in a series of compact, half-hour present-ations by industry experts.

Messe BerlinBerlin, GermanyFebruary 9 to 11, 2010______________________ Enquiry No: 0897

Fruit Logistica2011Preview

fresh produce sector and its service industries, the award recognises new products or services that have had a positive impact on the market.

The award competition is open to all exhibiting companies that have introduced an exceptional development to the market between November 1, 2009 and October 31, 2010. Application deadl ine for the FL IA is November 26, 2010.

A panel of experts will select the year’s ten most significant developments from the submitted entries and nominate them for the award. The winner will be announced at the offi cial award ceremony on February 11, 2011.

FRESHCONEX 2011 BUSINESS FORUM The business forum will highlight market opportunities for large-scale consumers and food services on the fi rst day of the trade fair. The hotel, restaurant

2011


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Reserve your Exhibit Space Now!

for Successin Asia

Your Recipe

IMPACT Exhibition CenterBangkok, Thailand

25. - 29.05.2011

THAIFEX – World of Food Asia covering

· Food & Beverage featuring HALAL & ORGANIC Food

· Food Catering & Hospitality Services

· Food Technology

· Retail & Franchise

www.worldoffoodasia.com/www.thaitrade.com

Jointly organized by

Thai Chamberof Commerce

International

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

[email protected]

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WofA11 210x275mm APFI Ad.ai 10/22/10 8:48:41 PM

Reserve your Exhibit Space Now!

for Successin Asia

Your Recipe

IMPACT Exhibition CenterBangkok, Thailand

25. - 29.05.2011

THAIFEX – World of Food Asia covering

· Food & Beverage featuring HALAL & ORGANIC Food

· Food Catering & Hospitality Services

· Food Technology

· Retail & Franchise

www.worldoffoodasia.com/www.thaitrade.com

Jointly organized by

Thai Chamberof Commerce

International

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

[email protected]

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WofA11 210x275mm APFI Ad.ai 10/22/10 8:48:41 PM

Enquiry Number 2741

December1 – 2: Fi Vietnam

New World HotelHo Chi Minh City, VietnamUBM AsiaE-mail: [email protected]: www.fivietnam2010.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

1 – 4: ProPak indonesiaJakarta International Expo, KemayoranJakarta, IndonesiaPamerindo IndonesiaWeb: www.propakindonesia.com


10 – 13: shanghai international Fishery and seaFood exPo

Shanghai Everbright Convention & Exhibition CenterShanghai, ChinaShanghai Gehua Exhibition ServiceE-mail: [email protected]: www.sifse.com


2011February

8 – 10: Food and hosPitality exPo Bahrain International Exhibition And Convention CentreSanabis, Kingdom Of BahrainBahrain Exhibition And Convention AuthorityWeb: www.foodexpbh.comEmail: [email protected]


9 – 11: Fruit logistica Messe BerlinBerlin, GermanyMesse Berlin GmbHWeb: www.biofach.de


16 – 19: BioFach Exhibition Centre NurembergNuremberg, GermanyNürnbergMesse Web: www.biofach.de


24 – 26: acrex india Pragati MaidanNew Delhi, IndiaNürnbergMesse

E-mail: [email protected]: www.acrex.org.in


24 – 26: asia Packaging exPoBangbandhu International Conference CenterDhaka, BangladeshBangladesh Association Of Pharmaceutical IndustriesE-mail: [email protected]: www.asiapharma.org


March9 – 11: ViV asia 2011

BITECBangkok, ThailandNCC Exhibition OrganiserWebsite: www.viv.netEmail: [email protected]


15 – 17: ethnic Foods euroPe Brussels Exhibitions And Conference CentreBrussels, BelgiumExpo CommunicationsEmail: [email protected]


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


23 – 25: Food ingredients china Shanghai Everbright Convention & Exhibition CenterShanghai, ChinaCFFA & CPITE-mail: [email protected]: www.chinafoodadditives.com


April6 – 9: Food and hotel indonesia

Jakarta International ExpoJakarta, IndonesiaPamerindo IndonesiaE-mail: [email protected]: www.allworldexhibitions.com


13 – 15: rFid World asiaSuntec Singapore International Convention and Exhibition CentreSingaporeTerrapinE-mail: [email protected]: www.terrapinn.com/2011/rfid/


May12 – 18: interPack Processes and Packaging

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


25 – 29: thaiFex World oF Food asiaIMPACT ChallengerBangkok, ThailandKoelnmesseE-mail: [email protected]: www.koelnmesse.com.sg/sites/worldoffoodasia/


June12 – 14: VietFish

Saigon Exhibition & Convention CenterHo Chi Minh, VietnamVietnam Association Of Seafood Exporters & Producers (VASEP)Web:www.vietfish.com.vn


calendar of events 2010/1178

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

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

Editorial DeptAsia Pacific Food IndustryEastern Trade Media Pte Ltd1100 Lower Delta Road #04-04 EPL Building Singapore 169206Tel: 65 6379 2888Fax: 65 6379 2805E-mail: [email protected]

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IFCs mission: Creating opportunities, improving liveswww.ifc.org

Agribusiness Industry Expert

IFC, a member of the World Bank Group, is the largest global development institution focused on the private sector in developing countries. We create opportunity for people to escape poverty and improve their lives. We do so by providing financing to help businesses employ more people and supply essential services, by mobilizing capital from others, and by delivering advisory services to ensure sustainable development. In a time of global economic uncertainty, our new investments climbed to a record $18 billion in fiscal 2010.

IFC’s Agribusiness Department supports investments in many sub-sectors: primary agricultural, fruits and vegetables, vegetable oils, tree crops, livestock, dairy, animal feed, food processing, mill ing, beverages and logistics. To increase its internal resources, IFC recruits an Expert with experience in one or more of the following sectors: sugar, grains, oilseeds, milling, food processing and beverages. He/she will contribute to IFC’s agribusiness strategies and investment programs, provide industry advice to internal and external clients and add value to new business development activities and portfolio monitoring, as well as to advisory services projects. He/she will conduct due diligence assessing project strengths and weaknesses, provide investment teams with operational parameters to be built into financial models, participate in investment committee meetings reviewing investment and advisory proposals, and support best practice dissemination and knowledge sharing. Experience required:

• Advanced university degree in agricultural, food science, technology, engineering or closely related field

• 10+yearsexperienceontheseniormanagementlevelofanagribusiness enterprise across several sub-sectors, and a successful track record of leading multicultural teams

• Soundknowledgeofcurrentoperatingparameterstopermitcomparative cost analysis and bench-marking, and established credibility as a respected regional or international agribusiness professional

• Soundbusinessjudgmentandproventrackrecordofinvestmentscreening and assessment

• ExcellentcommunicationskillsinEnglish;Frenchlanguageskillsare ofadvantage;goodcommandofinformationtechnology.

The position is based in Washington, D.C. IFC offers a challenging and rewarding work environment, attractive compensation and excellent career opportunities. For the full job description and to apply on-line, please go to: www.ifc.org/careers. Deadline is December 2, 2010.

Be Part of the Growing List of Advertisers in Asia Pacific Food Industry Magazine!

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an Eastern Holdings Ltd companyReg. No: 199908196C

For Advertising Opportunities, please contact:

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

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ZIEMANN Asia-Pacifi c Co., Ltd.

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

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