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MICA (P) 179/12/2009

| NOVEMBER/DECEMBER 2010

Image-Based Readers:

Reasons To Switch Lubricants:

Smooth Operation Food Safety

Analyse This!

A UNCHY

C Finish

Traceability & Food Safety:

GO FOR THE

RECORD

CREATING TOMORROW’S SOLUTIONS

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Would you like to mask the bitter taste or soften the intense flavor of your product? Talk to us. We have the solution. With our technology and know-how, we can help you mask undesired side effects. We offer you the controlled encapsulation of a large variety of molecules. In many cases, we can encapsulate the desired ingredient for you and supply you with ready-to-use complexes. Our technology of choice is encapsulation via ring-shaped sugar molecules, known as cyclodextrins. With 15 years of experience in manufacturing and formulating α-, β- and γ-cyclodextrins we are the innovative partner for the nutrition industry. Find out more about us and our other products and services at www.wacker.com/food or visit us at the Fi Asia, booth D 26. Wacker Chemie AG, +49 89 6279-1346, info.biosolutions@wacker.com Enquiry Number

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TESTING FRUIT FOR PESTICIDESS BEFORE PROCESSING B

ENSURING THE PURITY OF FRUIT JUICE

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Find the solution for your application at waters.com/food ©2010 Waters Corporation. Waters, UPLC, and The Science of What’s Possible are trademarks of Waters Corporation. Enquiry Number

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Greetings

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

Zsuzanna Kilian, Budapest, Hungary / Justyna Furmanczyk, Poland

Season’s

Enquiry Number

2742

CONTENTS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

4

PROCESSING

PACKAGING

FLAVOURS & ADDITIVES

STORAGE & HANDLING

www.apfoodonline.com

volume 22 no. 8

PACKAGING & PROCESSING 28

HEALTH & NUTRITION

Image-Based Readers: 10 Reasons To Switch

40

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 Pacific

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

44

Heart Of A Healthy Life 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, DSM Nutritional Products

34

INGREDIENTS & ADDITIVES 32

A Crunchy Finish

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, Beneo

34

Texturisers: The Right Chocolaty Feel

BEVERAGE

Texturisers play a role in the art of perfecting chocolate confectionery. By Tan Li Chin, Cargill

38

48

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, Fortitech

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

52

38 32

Meal Replacement: More In A Drink

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

Enquiry Number

2501

CONTENTS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

6

PROCESSING

PACKAGING

FLAVOURS & ADDITIVES

STORAGE & HANDLING

www.apfoodonline.com

volume 22 no. 8

54 58

60

AUTOMATION & FEATURES 54

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 Bay 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

EXHIBITION & EVENTS 68 70 74 75 76

Review: Fi Asia Review: Hi Japan Preview: Fi Vietnam Preview: Sustainable Foods Summit Preview: Fruit Logistica 2011

Cover Picture Courtesy Of TÜV SÜD • Printed by Fabulous Printers Pte Ltd

10

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 08 10 12 22 78 80 80A 80B

Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Product Catalogue Reader’s Enquiry Form Subscription Information

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206

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

Enquiry Number

2735

EDITOR’S NOTE 8 managing director Kenneth Tan editor Tjut Rostina tjutrostina@epl.com.sg

Safety First!

editorial assistant Audrey Ang audreyang@epl.com.sg senior art director/studio manager Lawrence Lee lawrencelee@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg

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!

business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg 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 Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman Stephen Tay group executive director Kenneth Tan financial controller Robbin Lim

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg

Tjut Rostina

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX Düsseldorf, Germany 12 – 18 May 2011

CONSUMER DEMANDS ARE CONSTANTLY CHANGING. LET’S ACCOMMODATE THEM.

Enquiry Number

2734

Solutions ahead! www.interpack.com

Messe Düsseldorf GmbH Postfach 101006 40001 Düsseldorf Germany Tel. +49 (0)2 11/45 60-900 Fax +49 (0)2 11/45 60-668 www.messe-duesseldorf.de

13.10.2010 · interpack 2011 · International / Motiv: Ansprüche des Konsumenten · 80 x 240 · 4c · Asia Pacific Food Industry

ENQUIRY NO.

ADVERTISERS

PAGE

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

2746

EAC INDUSTRIAL INGREDIENTS PTE LTD

35

7

6031

FAMILY CEREAL SDN BHD

63

2740

FI VIETNAM 2010

67

2733

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

2726

HEAT & CONTROL PTY LTD

2501

HUGHSON NUT

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

2729

LONZA AG

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

9 25 5

3 OBC

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.

HEAD OFFICE

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

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BUSINESS NEWS INDUSTRY & MARKET

NOVEMBER/DECEMBER 2010

Boncafé Wins 3R Packaging Gold Award

sinGapore: Boncafé 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 packagingsaving 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 Distributor sinGapore: 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, fulfillment, 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 Pacific 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 benefit 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

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BUSINESS NEWS

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

Danone: Solid Third Quarter Growth that are our priorities as drivers for both present paris, france: Danone has and future growth.” reported a sales increase of 15 LCS, APFI, 124 x 200 mm, CC-en37-AZ064_05/10 percent, bringing the total to __________________________________________ Enquiry No: 0803 E4,347 million (US$6.1 billion) in the third quar ter of 2010. 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, reflecting 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 financial, 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 After all, you want your line to run properly. Every day. conditions marked by weak Round the clock. But that’s only going to happen if each consumer demand in Europe and and every part is fully functional. So you can run your prorising raw material prices, enable duction line without any worries, we always use the same us to confirm our full-year targets ingredients for our machines: sophisticated technology for growth and value creation. and meticulous attention to detail. There’s only one thing They also provide added support left for you to do: sit back and enjoy the results! for our decision to continue www.krones.com investing in the emerging markets

»Almost perfect« isn’t good enough

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

14

INDUSTRY & MARKET

Eurofins Opens Food Testing Laboratory In India

Jungbunzlauer Ups Product Prices

Bangalore, 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.

Basel, 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

___________________________________________________________ Enquiry No: 0804

Bosch Builds Plant In India 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 packaging 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, a d o p t i o n o f We s t e r n - s t y l e 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

BUSINESS NEWS

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

Chr Hansen Collaborates On Human Gut Research Horsholm, 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

Trust The Experts Ashworth 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

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

16

A Paiva, Minas Gerais, Brazil

INDUSTRY & MARKET

ODW Frischprodukte Buys FrieslandCampina In Elsterwerda Amersfoort, 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.

Corn Products Completes Acquisition Of National Starch Illinois, 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 AsiaPacific. 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

__________________________________________ Enquiry No: 0808

GLG Life Tech To Develop Market In India & The Middle East Vancouver, Canada: GLG L i f e Te c h C o r p o r a t i o n h a s 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 utilisation of the knowledge, expertise and resources of each party in order to develop the market for stevia in India. This includes obtaining governmental approvals, introduction of certain products to this market, development of consumer products, government support, agriculture

and 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

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BUSINESS NEWS

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

17

INDUSTRY & MARKET

Obesity In Australia To Hit 7.3 Million

___________________ Enquiry No: 0811

Your benefit – competence from grain to pasta. Buhler’s unique expertise covers everything from grain processing to the manufacturing of top-quality pasta. Innovative technologies for storing, 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, pasta@buhlergroup.com, www.buhlergroup.com

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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

know how many calories they are advised to consume a day. As obesity levels are continuing to rise, it is clear that many current

The solution behind the solution.

Enquiry Number

Tony Alter, Newport News, US

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.

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

18

CHINA FOCUS

Anton Smirnov, Ukraine

Sensient Technologies Opens Plant In Guangzhou China Sugar Reserves To Be Auctioned Beijing, 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

Fonterra To Develop Dairy Farm In Yutian Hebei, 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

Guangzhou, 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 nonfood 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

China Amends Regulations On Enhancers Beijing, 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

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

SCIENCE & INNOVATION

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

Enquiry Number

Freising, Ger many: 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 lacquerbased antimicrobial active film that incorporates a controlled release mechanism. Only active agents that comply with the rules governing foodstuffs may be considered for use in these films; they must not be

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Active Packaging For Increased Shelf Life

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

20

SCIENCE & INNOVATION

Research Institute Develops Spores Detection Method Norwich, 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

Tocotrienols In Lowering Fat Levels S i n g a p o r e : S c i e n t i s t s f ro m 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

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 o f d e t e c t i n g n o n - p ro t e o l y t i c 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

BUSINESS NEWS

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

21

SCIENCE & INNOVATION

Aquapharm & Leatherhead Collaborate In Research For Natural Preservatives

Donna Adenine, Michigan, US

Scotland, UK: Aquapharm Biodiscovery, a marine biotechnology company, has signed a research agreement with Leatherhead Food Research to identify novel functional extracts with broad-spectrum antimicrobial 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 flavor Enquiry Number

To 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, Netherlands, T +31 183 695 299, www.purac.com/food Purac AsiaThe Pacific, 3 International Business Park, #06-19 Nordic European Centre, Singapore +65 63491350

PuraQArmoe_HalfPage - v3.indd 2

2-3-2010 16:10:00

PRODUCT HIGHLIGHTS Ingredients

David Arellano, Barcelona, Spain

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ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

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

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

Crisp Sensation: More Crunch, Less Fat Crisp 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

DSM: Flavours For Asia DSM Food Specialties’ Maxagusto, is a range of natural flavours that deliver taste and aroma authenticity. Specially developed to bring 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

SIMPLICITY AND EFFICIENCY 1959: Model CC 1963: Comitrol® Processor

1998: TranSlicer 2000® Cutter

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

Urschel Asia Pacific Pte Ltd Tel : +65 6254 7757 Fax : +65 6254 6676 Email : asia@urschel.com

www.urschel.com

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2007: DiversaCut Sprint® Dicer

Enquiry Number

1910: Gooseberry Snipper

The rationale that our founder William Urschel had when he invented the Gooseberry Snipper in 1910 was simple: to find a better and more efficient way to remove the stems and ends from gooseberries. These key principles have since been the driving force and vision in Urschel’s quest for groundbreaking designs and technologies that have help our customers the world over to improve their productivity and enhance the value of their end products in some outstanding way.

PRODUCT HIGHLIGHTS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

Ingredients

24

Onanymous

GNT: Colours For Confectionery GNT 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 cleanlabel, all natural product. The colouring is suitable for sugar confectionery as well as other applications. _______________________________ Enquiry No: P824

Sethness: Liquid Caramel Colour Sethness 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

Solae: Soy Fibre For Baked Goods Solae Europe has come up with a natural plantbased source of fibre, the Fibrim 1270, a functional ingredient. The ingredient is a complex blend of insoluble fibre, soluble fibre 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 flavour impact, water absorption and consistent functionality. According to the company, research on the ingredient found evidence that it has a multitude of functional benefits, including increased yield, extended shelf life, improved microwave-ability, increased freeze thaw stability, and reduced sugar, fat and calories. _______________________________ Enquiry No: P826

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 flavour perception and provide mouthfeel in standard and reduced sodium or fat products. The ‘241’ enhances overall flavour 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

PRODUCT HIGHLIGHTS

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

Ingredients

24

Onanymous

GNT: Colours For Confectionery GNT 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 cleanlabel, all natural product. The colouring is suitable for sugar confectionery as well as other applications. _______________________________ Enquiry No: P824

Sethness: Liquid Caramel Colour Sethness 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

Solae: Soy Fibre For Baked Goods Solae Europe has come up with a natural plantbased source of fibre, the Fibrim 1270, a functional ingredient. The ingredient is a complex blend of insoluble fibre, soluble fibre 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 flavour impact, water absorption and consistent functionality. According to the company, research on the ingredient found evidence that it has a multitude of functional benefits, including increased yield, extended shelf life, improved microwave-ability, increased freeze thaw stability, and reduced sugar, fat and calories. _______________________________ Enquiry No: P826

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 flavour perception and provide mouthfeel in standard and reduced sodium or fat products. The ‘241’ enhances overall flavour 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

PRODUCT HIGHLIGHTS 26

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

Equipment & Services

Bekum: Blow Moulding Machine

Husky: H-PET AE System For PET

The 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 also a vailable 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 lowfriction 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.

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 sustainable system that offers lower part costs. The system is available in a number of different clamp, extruder and mold cavitation combinations. The 32-ca vity 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

_______________________________ Enquiry No: P828

Tetra Pak: UHT Unit For Premium Dairy Best: Optical Sorter Best 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

The 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

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment & Services

Piab: Modular Suction Cup Piab, a supplier of industrial v a c u u m t e c h n o l o g y, h a s 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

27

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, impactfree 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

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

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

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

www.kehuachina.com

E-mail: kehuachina@163.com

Enquiry Number

2528

Other single machine & corollary equipment

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

28

Image-Based Readers:

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 microprocessors, imaging sensors and decoding algorithms, imagebased 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 floor. In use, the latest generation of image-based ID readers has proven to actually outperform lasers in the following areas: 1. Read rate performance 2. Long-term reliability 3. Omni-directional code reading

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, senior Vp, international sales & services, cognex

4. 2D code reading 5. Multiple code reading and output capability 6. Image archiving 7. Ease of setup and deployment 8. Barcode quality feedback 9. Visualisation and communication 10. 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.

1

read rate perFormance The 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

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

number attempted. It is usually expressed as a percentage and 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 floor. 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 industrial enclosures, image-based readers are designed for long term reliability and low maintenance.

3

omni-directional code reading Image-based readers are able to read barcodes in any orientation within a single view. In contrast, it often requires multiple laser scanners configured 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.

LEIBINGER Inkjet printer Camera systems lay Plug and P stem for camera sy t printer JET3 inkje om ger-group.c www.leibin

4

www.leibinger-group.com PAUL LEIBINGER GMBH & CO.KG Germany

2728

2

long-term reliaBility Laser 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.

Gives your printer eyes

Enquiry Number

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

a 2d code reading Many 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 re a d e r s c a n ro b u s t l y a n d reliably read 2D codes as well as 1D barcodes. In fact, imagebased 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 par t using laser etching or dot peening creating a permanent DPM. Even challenging to read codes, due to poor marking, or marking on a curved surface, can be read reliably with advanced reading algorithms.

PACKAGING & PROCESSING

5

Multiple Code Reading & Output Capability With 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.

6

Image Archiving With a laser scanner, there is no way to understand what happened if the scanner did not read the barcode. The most powerful imagebased 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 understand 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.

7

Ease Of Setup & Deployment Image-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.

10

Justin Henry, Maine, US

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ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

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Barcode Quality Feedback In 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.

9

Visualisation & Communication When the image-based reader is working on the production 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

Future Proof While many industries 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 omnidirectional 1D barcode reading and lower risk with the ability to upgrade those 1D barcode re a d i n g m o d e l s t o e n a b l e 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. For more information, ENTER No: 0840

Put this tireless inspector anywhere on your production line.

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Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-4156

Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680 No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994 123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand Ishida India Pvt. ltd. Tel: 91-124-438-7382 Fax: 91-124-438-7383 191, Udyog Vihar, Phase IV, Gurgaon - 122 016, Haryana, India

Ishida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246

SA1-1, Parcel S19-2, My Khang Complex, Phu My Hung, Tan Phu Ward, District 7, Ho Chi Minh City, Vietnam

2738

Tel : 81-75-771-4141 Fax: 81-75-751-1634 URL: http://www.ishida.com E-mail: webood@ishida.co.jp

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Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-2668 1228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206

Enquiry Number

44SANNO-CHO, SHOGOIN, SAKYO-KU, KYOTO, 606-8392 JAPAN

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N U cHY

c

Finish

Zsuzsanna Kilian, Budapest, Hungary

A

offer a wide range of functional rice-based ingredients. Crunch In A Munch Extruded 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. Pierre-Olivier Carles, France

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

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 On the other hand manufacturers 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. This has unpleasant 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 c a n re d u c e t h e s e disadvantages. The rice derivatives support a fine and equal creation of pores and provide an end product

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

UnitecH indUstries Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing

Benefits For Baked Products Rice derivatives are also suitable for optimising the texture and shelf life of baked products. In biscuits 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,

Product Design Services Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries. Unitech can assist with the provision of a range of services surrounding the supply of your product including; formulation design, product validation trials, regulatory and or label claim compliance, sourcing materials, manufacture, quality assurance and delivery. Contact Unitech to determine the possibilities for improving and developing your quality products to create new market opportunities.

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.

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. For more information, ENTER No: 0850

sales@unitech.co.nz www.unitech.co.nz

2577

Kerem Yucel, Ankara,Turkey

Lasting Crisp While 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 wheatbased and corn-based products. At the same time the cereals develop a good volume, equal

innovation • Precision • trust • commitment •

Enquiry Number

Ralph Daily, Alabama, US

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

INGREDIENTS & ADDITIVES 34

Zsuzsanna Kilian, Budapest, Hungary

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

Michal Ufniak, S Yorkshire, UK

The

Right

Chocolaty laty Feel 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

Asia Pacific regions, this figure doubles as these markets grow in size and influence. 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 QualitiEs Technically 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.

M Atroszko, Zachodniopomorskie, Poland

Texturisers:

Key factors, such as appearance, aroma, snap, texture, mouthfeel, flavour 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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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 flow properties of the chocolate.

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pErfECtiNg CoNfECtioNEry The particle size of the ingredients influences both the processing of chocolate and the eating quality, where they are simply insoluble in the fat matrix. Sugar has a major influence and, in particular, can affect the viscosity; the finer 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 costeffective option. As such, chocolate is often processed with an emulsifying agent. These agents adjust the flow properties – viscosity and yield value – of the chocolate, making it possible to create shapes, even and stable 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. T h e re a re s i x d i f f e re n t emulsifying agents permitted in the European Union for

chocolate: lecithin, ammonium phosphatide, polyglycerolpolyrincinoleate, sorbitan tristearate, mono-dyglycerides of fatty acids and citric acid esters of mono-dyglycerides. Molecularly speaking, each one consists of both a hydrophilic or polar part (water-loving)

Enquiry Number

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 flavour should linger in the mouth pleasantly, without a burnt aftertaste. And, when broken, high quality chocolate should break with a decisive ‘snap’ – firmly and cleanly, not crumble or splinter.

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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 deoiled, and can be fractionated depending on the manufacturers’ requirements. Chocolate Bars For chocolate bars, a premium grade fluid sunflower lecithin, for instance, offers smoothness,

Magic Madzik, Warsaw, Poland

Natural Emulsifying Agent Lecithin 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 level and type of lecithin, therefore, need to be adjusted to optimise flow behaviour, while 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 nonGM. 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

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 Up Chocolate-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 effect 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

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Market Report:

Saturated Confectionery Markets Of The West Flourishing Its Way To India

M Atroszko, Zachodniopomorskie, Poland

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

Opportunities in the Indian c o n f e c t i o n e r y m a r k e t a re encouraging confectioner y companies from the West to enter into the Indian horizon by launching more products for the country’s consumers. Many multinational corporations 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 multinationals to expand in the country. Increased Incomes Drives Sweetness In 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 confectioner y had the highest number of product launches during the year, followed by chocolate that saw a significant increase in sales in the recent years. Chocolate sales have surpassed the sugar-boiled confectionery sales in India in the last few years, reflecting a trend of increased spending. Emerging Market For Adults Another marking trend observed in the Indian confectioner y market during 2009 was the emerging adult confectionery market, that is still in a nascent stage. Considering that adults have higher discretionary income to spend on confectioner y, 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 Watch The Indian confectionery market seems to be trending towards health, with most of the claims on the new products launched i n 2 0 0 9 re f l e c t i n g h e a l t h 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. T h e t re n d o f t a rg e t i n g 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. For more information, ENTER No: 0852

Enquiry Number

2736

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2010

40

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. H o w e v e r, m o s t m e d i c a l 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

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 Trends Conscientious 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

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, market unit manager (food division), Purac Asia Pacific 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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the Sodium ChAllenge After 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

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 onethird 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

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 difficult 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. than done. There is no magic solution to removing sodium from food products and substitution is not a one-forone 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 reduCe Due to the multi-functionality

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. 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 contain as much sodium.

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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 Answer From 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 mealson-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 potassium, has gained considerable i n t e re s t i n t h e f o o d a n d 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 Application Potassium gluconate and potassium 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

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 potassium as with other vitamins and minerals, it is important to consider application, suitability, taste, solubility, interaction with

other ingredients, natural image and the legislative position of the mineral source. For a delicious taste 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 spor ts 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 Products Faced 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 technology, who can offer solutions f o r p ro d u c t d e v e l o p m e n t and formulations. For more information, ENTER No: 0860

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HEALTH & NUTRITION

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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 hear t free from future

Utmost Importance The ‘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 Matter While exercise and general diet have a significant role in heart

C Koblischek, Sevilla, Spain

Healthy Life

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.

SR Bichara, Sao Paulo, Brazil

Hear 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 polyunsaturated fatty acids (LC-PUFA) have been shown to reduce the risk of coronary heart disease. A re c e n t m e t a - a n a l y s i s illustrated that this is achieved by lowering the heart rate. In further clinical studies, omega-3 LC-PUFA also improved heart

HEALTH & NUTRITION

NOVEMBER/DECEMBER 2010 ASIA PACIFIC FOOD INDUSTRY

rate variability, with the effects most likely to be due to the PUFA being incorporated into the cell membranes, enhancing cell-tocell 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 efficient source of Omega-3. Now, with the availability of encapsulated forms of fish oil powder, some of which are further stabilised with a blend of antioxidants, organoleptic properties are no longer an issue. Consumers requiring higher daily intake levels of at least one gram of fish 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

Soren Faurby / Stock.XCHNG

45

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 profile in humans.

have the option of using a highly purified 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

100 90 80 70 60 50 40 30 20 10 0

Indonesia

Philippines

Heathy heart and Circulatory system

China

Australia

Healthy cholesterol levels

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

IMProvING BlooD lIPID Also known as the lipid profile, the levels of cholesterol are usually measured as low-density lipoproteins (LDL), very lowdensity 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 phy tost erol s have a complimentar y and synergistic beneficial effect on both blood cholesterol and triglyceride levels. Oxidation of LDL cholesterol sets of a chain reaction damages the ar ter y walls that can eventually lead to clogging of the arteries. Vitamin E is a fatsoluble 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 beneficial effect.

HEALTH & NUTRITION

Holamaria, Argentina

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

C

trans-resveratrol, an antioxidant p o l y p h e n o l f o u n d i n re d wine. High potency forms of trans-resveratrol, can help to support cardiovascular health. Preliminar y studies suggest that this form of trans-resveratrol is easily absorbed and can improve blood vessel flexibility, as measured by acute flowmediated 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

Hear

VD 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

FACTS

Brian Hoskins, Indiana, US

46

levels of a protein linked to CVD called homocysteine. Folate in par ticular can lower homocysteine levels by converting it to a beneficial amino acid. Individuals with suboptimal B-vitamin intake may be able to reduce their risk of CVD by increasing their consumption of these vitamins. The Delivery Given 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 programmes, food and beverage manufacturers can benefit from quality products supported by scientific research, to maximise the benefits for heart health. Moreover, integrating the reliability and traceability o f i n g re d i e n t s i n t o t h e s e programmes also helps alleviate concerns about nutraceutical safety on the part of industry and consumers alike. For more information, ENTER No: 0861

Enquiry Number

2743

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Meal Replacement:

More in a Drink

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

Fortifying meal replacement beverages with a variety of nutrients that encompass micronutrients like vitamins, minerals, nutraceuticals and botanicals, as well as macronutrients like fat, protein and carbohydrates is becoming increasingly popular. This is especially as consumers, par ticularly 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 Seniors As 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 same, in order for the body to run at peak efficiency as the years pass. Unfor tunately, 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 beverages 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

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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.

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

Packing In More As 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 b e c re d i b l e , a m e a l 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 & Functions When identifying ingredients, it is also important to consider usage of multi-functional ingredients. For example, sugar functions as both a sweetener osmoticbalancing 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

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

Factors that can affect 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 superfruit and its possible sulfur dioxide content. Thiamine plays an important ro l e i n h e l p i n g t h e b o d y 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-

over of sulphur dioxide. The level of sulphur dioxide should be determined prior 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 & Mixing Most 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. W h e re o v e r - b l e n d i n g i s almost impossible, powder-topowder blends can be ‘un-mixed’ w h e n p a r t i c l e s s e g re g a t e . There are two common blending processes employed in the nutraceutical/dietarysupplement industry to achieve a homogeneous product: dry blending and wet granulation. Dry blending is the most common method used to m a n u f a c t u re p re m i x e s . 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 Popularity 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. 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 trip to the local supermarket. Within the beverage category, fortified waters, juices and single portion powdered drink mixes will continue to grow in popularity. To s u c c e s s f u l l y i n t ro d u c e 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.

For more information, ENTER No: 0870

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Market Report:

Urbanisation & Safe Water Demand Spur Bottled Water Market In Indonesia

HAVING consumed 15.7 billion ltr of water in 2009, Indonesia has emerged as the seventh-largest bottled water (mineral and nonmineral) market in the world. INCREASING CONSUMPTION In Asia Pacific, 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, finds that the market earned revenues of US$1.31 billion in 2009, and is likely to reach US$2.89 billion in 2016. GROWTH DRIVERS Apart 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 MANUFACTURERS Participants 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 questionablequality water at competitive prices. Additionally, Indonesian authorities are introducing the use of ‘Air Rahmat’ (low concentrate of sodium hypochlorite) and ‘Sodis’ (solar disinfection) that eliminates

James Meyer, Ohio, US

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 biological contaminants in water, lowering the demand for bottled water. BRIGHT FUTURE Still, 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 facilities and systematic 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. For more information, ENTER No: 0871

Enquiry Number

2682

Smooth Operation

Anthony Burns,Newcastle,UK

Lubricants:

RECALLS of food and beverage products due to contamination concerns have risen significantly 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

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 expand profit 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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To improve producTiviTy is glorious When 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. Cambridge International phone: 001-410-901-2660 www.cambridge-intl.com/asia

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China Shanghai H-Plus Machinery Co., Ltd. phone: 86-21-6321-6692 www.h-plus.net

Conveying A Higher Standard

SE Asia CVS Group Intl. Co., Ltd. phone: 66 (0) 8125190059 www.cvsgroupintl.com

2721

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 Proprietar y 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,

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. Applications of an H2 registered lubricant can include

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.

Enquiry Number

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 incorporating and improving its food quality initiatives.

Lotus Head, Johannesburg, S Africa

55

8/25/10 3:55:15 PM

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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 into contact with food. It is important for plant managers and maintenance professionals to itemise each piece of equipment and application. It is also important for them to accurately assess

the risk of food contamination caused potentially by the lubricant according to local HACCP planning procedures. Upon completion, maintenance 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 necessar y products and 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

oppor tunity of improperly lubricating equipment. Storage & Handling Following 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.

First, maintenance professionals 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 temperaturecontrolled (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

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 contamination 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 lubricantrelated waste properly and ensure that it is disposed of in an approved manner by an authorised company. Establish An Effective Program Once the equipment is running with the NSF H1 or HT-1 registered product, it is imperative for maintenance professionals to monitor its performance to ensure the conversion was done properly. This helps to ensure 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 maintenance 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 equipment issues before they lead to unscheduled downtime. Applications particularly

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conversIon to regIstered lubrIcants

t

here are several advisory steps 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

While oil is still warm, drain as much oil from the system as possible. breaking of low point flanges 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.

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

drain filter housings and replace all filters.

fill the system with sufficient nsf H1 or Ht-1 registered oil to ensure full circulation. note: this charge of oil should be treated as a flush oil and not a final fill.

While flush oil is still warm, drain as much flush oil from the system as possible. breaking of low point flanges and drain points will improve flush 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. fill the system with recommended nsf H1 or Ht-1 registered oil. assume normal operation, monitor filters and conduct regular oil analysis.

planning, and may vary according to the complexity of the individual equipment and maintenance procedures.

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. drain filter housings and replace all filters. clearly label all machinery equipment with the type of lubricant that should be used. clearly label “fill only with nsf H1 or Ht-1.”

note: for systems containing large complicated internal structures, systems with heavily aged lubricants or lubricants with the presence of significant levels of unwanted heavy metals, additional flushing and oil analysis may be required to achieve adequate cleanliness. this will help ensure the integrity of the system and the lubricant.

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

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. For more information, ENTER No: 0880

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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

SPECIALISING in measurements, the company works closely with engineers, scientists and researchers 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 HewlettPackard Company, they continue to support the values instilled by their founders: dedication to innovation; 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 Life Sciences Group on the company’s future plans and his thoughts on upcoming trends for the industry.

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 sophisticated 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 traditional method of identifying seafood species is for an inspector to visually examine the complete animal. Once the skin, fins and head are removed, definitive identification is extremely difficult. DNA testing, until recently, has been

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

too difficult, unreliable and expensive for routine use in the seafood supply chain. We have developed a lab-ona-chip system that solves this problem, providing a powerful new tool for wholesalers, retailers and government inspectors to detect species adulteration. Another example is the

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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 mor e about your research and development plans. The core of our marketing and product development effort involves collaborating with global thought leaders in food science. T h e s e a re b e n c h - t o - b e n c h collaborations seeking to solve some of the food industry’s most difficult problems. As solutions emerge, 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: 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 s e e a d r a m a t i c 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.

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 fiscal four th quar ter revenues of about US$1.52 billion, roughly 30 percent above last year. The scenario could be similar in FY 2011. For more information, ENTER No: 0881

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Deepak Malhotra, India

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Go Traceability & Food Safety:

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 Mistakes Traceability 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) 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 re q u i re m e n t s i n t e n d e d t o address food safety issues through inspection of records

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 AgriFood And Veterinary Authority (AVA) of Singapore found residues of an antibiotic called doxycycline

Michal Zacharzewski, SXC

For The Record

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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Detailed documentation of all ingredients and processes are the foundation of public trust. 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 risk management is a genuine motivator and a valuable outcome of adopting a traceability solution, there are

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

Greschoj, Saxonia, Germany

Managing Control Fortunately, 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

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. For example, Abbott

Stephanie Berghaeuser, NRW, Germany

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.

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 KohMinjoot, 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 nonGMO corn. That is why you have to be able to prove it. Start Small & Expand Tr ying 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 chainwide adoption of electronic

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Simon Shek, Azusa, US

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.

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

Emergency Ready Best Practices If 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 traceability 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 • A powerful search engine. If you do have a problem, you can get answers in seconds. • An easy-to-use standard query that quickly groups and searches all customers exposed. • An advanced query capability that does not require advanced knowledge of ERP. • A d v a n c e d q u e r i e s a n d searches that enable you quickly to trace backwards or for wards during your search for root causes and the final consequences of food safety issues.

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Immediate Action • Customer recall lists and ‘lots in stock’ lists that support you in quickly finding all affected end products and customers shipped to. • A group-hold function that helps 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 Rules Lots 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 Collection Real-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. I n c r e a s i n g l y, f o o d s a f e t y regulations include standards for recall speed; organisations must prove that they can find and withdraw all potentially contaminated food from

the supply chain within a specified time. Dry Runs & Fire Drills Do 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.

For more information, ENTER No: 0882

6031 Enquiry Number

Wilton Rodrigue, Brasília, Brazil

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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Cheats At Bay

Pfizer

Anyone who buys Sinupret sinusitis tablets from p h a r m a c e u t i c a l s p ro d u c e r 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 subsidiary 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 p h a r m a c e u t i c a l s p ro d u c e r intends to emboss the packaging

BMG

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

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.

of all its product ranges with the quality seal. Producers who have problems with counterfeiters 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 t h o u g h p ro d u c e r s 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.

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InTeRneT Weak SPOT According to EU figures, 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 five 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 o f n o n - p re s c r i p t i o n d r u g s 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 companies 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 worldwide. The company therefore explains how patients can distinguish between original preparations and imitations. In future, the company will also provide its medicament packaging with counterfeitproof features. BaSeD On BanknOTe PRInTInG In Germany, Artur Theis is regarded as the specialist for

security zones are taboo for most of the personnel, and all processes are exactly documented 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 technology and use UV security inks.”

Syringes are nested and are then packaged in tubs. Optima Group Pharma can print codes on these plastic boxes.

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 by the pharmaceuticals iindustr y to ensure greater patient safety. Industry Commissar Günter Verheugen announced that in 2011, there will be a standard procedure at EU level in the fight against the

Optima Packaging Group

ReaChInG OUT TO aSIa

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Origin Checks By Scanner Experts confidently expect the track and trace system to be

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 Hall, specialises in filling and sealing syringes and vials. It already offers, on request, coordinated

technology”, says Mr Sanwald, the company’s product manager, Daniel Sanwald. A security of fensive 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 patie nt 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 situated 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. Edelmann

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 supporter of counterfeitproof 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 identified. 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.

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.

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 m a n d a t o r y, t h o u s a n d s o f production lines will have to be retooled. We can see enormous market potential for our

For more information, ENTER No: 0883

FOOD INGREDIENTS VIETNAM 1 – 2 DECEMBER 2010 HO CHI MINH CITY VIETNAM

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.

2740

Fi Vietnam is the first international event 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.

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

Enquiry Number

EXCLUSIVE ACCESS TO VIETNAM’S LEADING INGREDIENTS SUPPLIERS

Sponsored by:

For more information or to book a stand contact UBM LIVE Tel: +31 20 4099 544 | Email: FiVietnam@ubm.com

For more information visit WWW.INGREDIENTSNETWORK.COM/VIETNAM

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Review

2010

Fi Asia

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.” T h e s h o w p ro v i d e d a n opportunity for manufacturers

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to introduce their products to the food and beverage industry. Other highlights included the exhibitors’ 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 covered emerging 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 re g i o n ’s f o o d a d d i t i v e s consumption. Jakarta International Expo Kemayoran Jakarta, Indonesia September 29 to October 1, 2010 ______________________ Enquiry No: 0890

REACHING OUT TO ASIA

V

i ta b l e n d s Asia Pac if ic h as 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 find 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 office 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 vitamins, minerals, amino acids and nucleotides. Oily vitamin premixes and protection solutions will also be included. It will consist of a full laboratory for

new 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 five 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 Review:

The Health Specialists 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 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

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

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

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

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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 Priority Delivering 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.”

Figs It! Julie Miller Professor Emeritus Of Foods & Nutrition St Catherine University

F

ig 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

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The Japanese Connection Gavin Ross, GM of business development Roger Bourne, corporate communications manager Plant & Food Research

P

lant & Food Research is a New Zealand governmentowned 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

Upcoming Trends There has been an increase in the number of exhibitors showcasing beauty and antiaging, 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

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

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 t h a n t h e i n g re d i e n t s a n d finished products for health nutrition, Ms Miyakawa says that they are also looking for possibilities on featuring the agricultural aspect of the business. Next year’s event

could also see the possibility of including 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 Sight Tokyo, Japan October 13 to 15, 2010 ______________________ Enquiry No: 0894

Enquiry Number

2745

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Preview

2010

Food Ingredients Vietnam 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 five years. Evolving consumer awareness and growing purchasing

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

will also be the launch platform for IUFoST’s initiatives to support the education and training of food science, and technology personnel in developing countries. Attendees will also get to participate in a business matchmaking 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 Hotel Ho Chi Minh City, Vietnam December 1 to 2, 2010 ______________________ Enquiry No: 0895

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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. The executive summit explores the evolution of organic, fair trade and other eco-labels in a food industr y 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 preservation 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 twoday summit. Key papers in this session look at techniques to lower the environmental impact of food products, sustainable

Preview

Sustainable Foods Summit agriculture, emerging eco-labels and the potential of a sustainability 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 sustainable sourcing of commodities can help disadvantaged growers

in developing countries. Other papers in this session explore the role of food ingredients to reduce the environmental i m p a c t o f f o o d p ro d u c t s , 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 b e y o n d o rg a n i c p r a c t i c e s and pioneering sustainability initiatives.

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

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2011

Preview Fruit Logistica

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 countries interested in presenting their products and services, strengthening business relationships and 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.

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 deadline for the FLIA 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 official award ceremony on February 11, 2011.

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

FRESHCONEX 2011 BUSINESS FORUM The business forum will highlight market opportunities for largescale consumers and food services on the first day of the trade fair. The hotel, restaurant

and catering sectors (HORECA) a re h u g e b u y e r s o f f re s h convenience products. Convenience is a key component for continued growth in this industry. Experts will discuss the potential of the HORECA business along with the challenges and opportunities 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 presentations by industry experts. Messe Berlin Berlin, Germany February 9 to 11, 2010 ______________________ Enquiry No: 0897

www.worldoffoodasia.com/www.thaitrade.com www.worldoffoodasia.com/www.thaitrade.com

Your for

Recipe

Success

in Asia

25. - 29.05.2011 IMPACT Exhibition Center Bangkok, Thailand

THAIFEX THAIFEX –– World World of of Food Food Asia Asia covering covering ·· Food Food & & Beverage Beverage featuring featuring HALAL HALAL & & ORGANIC ORGANIC Food Food ·· Food Catering & Hospitality Services Food Catering & Hospitality Services ·· Food Food Technology Technology ·· Retail Retail & & Franchise Franchise

! oow w! N e N c a e tt SSppac i b i i h x ib uurr EExh o y o rvee y RReesseerv International International Ms Lynn How Ms Lynn How Tel: +65 6500 6712 Tel: +65 6500 6712 Fax: +65 6294 8403 Fax: +65 6294 8403 l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg Enquiry Number

2741

Jointly organized by Jointly organized by

Thai Chamber Thai Chamber of Commerce of Commerce

calendar of events 2010/11

78

December 1 – 2: Fi Vietnam New World Hotel Ho Chi Minh City, Vietnam UBM Asia E-mail: nongnaphat.j@ubm.com Web: www.fivietnam2010.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

1 – 4: ProPak Indonesia Jakarta International Expo, Kemayoran Jakarta, Indonesia Pamerindo Indonesia Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10 – 13: Shanghai International Fishery And Seafood Expo Shanghai Everbright Convention & Exhibition Center Shanghai, China Shanghai Gehua Exhibition Service E-mail: cella_sifse@163.com Web: www.sifse.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2011 February 8 – 10: Food And Hospitality Expo Bahrain International Exhibition And Convention Centre Sanabis, Kingdom Of Bahrain Bahrain Exhibition And Convention Authority Web: www.foodexpbh.com Email: mahesh@beca.bh ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9 – 11: Fruit Logistica Messe Berlin Berlin, Germany Messe Berlin GmbH Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: BioFach Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

24 – 26: Acrex India Pragati Maidan New Delhi, India NürnbergMesse

E-mail: info@acrex.org.in Web: www.acrex.org.in ❑ To Exhibit ❑ To Visit ❑ General Enquiry

24 – 26: Asia Packaging Expo Bangbandhu International Conference Center Dhaka, Bangladesh Bangladesh Association Of Pharmaceutical Industries E-mail: bdass@bol-online.com Web: www.asiapharma.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

March 9 – 11: VIV Asia 2011 BITEC Bangkok, Thailand NCC Exhibition Organiser Website: www.viv.net Email: wara@qsncc.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: Ethnic Foods Europe Brussels Exhibitions And Conference Centre Brussels, Belgium Expo Communications Email: info@ethnicfoodseurope.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: ProPak Vietnam Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: Food Ingredients China Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

April 6 – 9: Food And Hotel Indonesia Jakarta International Expo Jakarta, Indonesia Pamerindo Indonesia E-mail: enquiry@iemallworld.com Web: www.allworldexhibitions.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

13 – 15: RFID World Asia Suntec Singapore International Convention and Exhibition Centre Singapore Terrapin E-mail: enquiry.sg@terrapinn.com Web: www.terrapinn.com/2011/rfid/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

May 12 – 18: Interpack Processes And Packaging Düsseldorf Fairgrounds Düsseldorf, Germany Messe Düsseldorf E-mail: interpack@messe-duesseldorf.de Web: www.messe-duesseldorf.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 29: Thaifex World Of Food Asia IMPACT Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.koelnmesse.com.sg/sites/ worldoffoodasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 12 – 14: Vietfish Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) Web:www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below. Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #04-04 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg

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.

• Sound knowledge of current operating parameters to permit comparative cost analysis and bench-marking, and established credibility as a respected regional or international agribusiness professional • Sound business judgment and proven track record of investment screening and assessment • Excellent communication skills in English; French language skills are of advantage; good command of information technology. 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.

IFCs mission: Creating opportunities, improving lives www.ifc.org

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Enquiry Number

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, milling, 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:

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6029

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& Preparations

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November/December ’10

Together Together Togetherwe we werealize realize realizeyour your yourvisions visions visions

Enquiry Number

2696

From From From brewing brewing brewing to to to bottling bottling bottling ZIEMANN ZIEMANN ZIEMANN ZIEMANN Asia-Pacifi Asia-Pacifi Asia-Pacifi Asia-Pacifi cccCo., cCo., Co., Co., Ltd. Ltd. Ltd. Ltd. Bangkok, Bangkok, Bangkok, Bangkok, Thailand Thailand Thailand Thailand Tel. Tel. Tel. Tel. +66 +66 +66 +66 (0)2 (0)2 (0)2 (0)2 6556260-62 6556260-62 6556260-62 6556260-62 info@ziemann-asia.com info@ziemann-asia.com info@ziemann-asia.com info@ziemann-asia.com

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APFI NovDec 2011