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MICA (P) 018/05/2008

| APRIL 2009




Frontier Mushroom:

The Umami Connection





ertical Reality

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volume 21 no. 3


Microbe Management

The presence of some microorganisms on equipment could have an influence on the product’s shelf life. By Klaus Meyer, CFS


VFFS: Vertical Reality Packaging cell adds benefits for the traditional packaging line concept. By Charles Muscat, Triangle Package Machinery Company


Process & Filling: Strength In Combination Strength of mixing at beverage facilities lies in the combination of a filling technology and upstream process engineering. By Werner Glaser, Krones


Synbiotics: Tomorrow’s Nutritional Buzzword? The first food products containing synbiotics have made a tentative appearance on some markets. By Ann Williamson, Danisco BioActives


Prebiotics: Satisfaction At Large A look into the role of chicory-derived inulin and oligofructose to create food products that can control appetiteand food intake. By Wim Caers, Beneo-Orafti


Mushroom: The Umami Connection Sweet, salty, bitter, sour… four of the basic tastes sensed by specialised receptor cells on the human tongue. And then there’s the lesser known fifth basic taste – umami. By The Mushroom Council



Nutricosmetics: The Next Frontier The market is still in its infancy and offers manufacturers an untapped audience for product introductions. By Ram Chaudhari, Fortitech


Market Report: Nutraceutical Trends

Where optimising nutrition is not only to prevent deficiency, but also to promote health. By Chandrasekhar Shankaar, Frost & Sullivan


The Weight Is Over

Weight management solutions are becoming more prevalent and this offers profit potential for product manufacturers. By Emily Tellers, DSM Food Specialties


Market Report: Scaling New Heights The market for weight management-positioned foods and beverages is undergoing a shift from better-for-you foods and beverages towards functional offerings. By Ewa Hudson, Euromonitor International


Low-GI Carb: Fuelling The Burn Low-glycemic carbohydrate not only promotes fat burning, but also opens up new market opportunities for manufacturers of functional products. By Tan Hui Fern, Beneo-Palatinit


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volume 21 no. 3


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DEPARTMENTS 06 08 10 20 70 72 72A 72B

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


African Attractions Rooibos, Honeybush or Cyclopia intermedia, has found its way to new audience in search of healthier beverage choices made with natural ingredients. By Michael Sophinos, Afrinatural Corp


Apples: Concentrate On This Apple phase concentrates can be used for a wide variety of beverage formats. By Herbert Eickmeier, Döhler

Automation 62

RFID: Tracking On Target Supermarkets are beginning to realise the advantages of implementing RFID systems in managing their supply chain. By Alex Cheng, Sato Intl Asia Pacific


Top 7 Food & Beverage Trends Dubbed the ‘Year of Change’, 2009 is ushering in increased consumer attraction to foods and beverages with multiple health benefits. By Harvey Chimoff & Pashen Black, Tate & Lyle


Thaifex – World Of Food Asia 2009

Asia Pacific Food Industry is published 10 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$220.00. 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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managing director Kenneth Tan managing editor Eileen Chan assistant editor Tjut Rostina editorial assistant Audrey Ang senior art director/studio manager Lawrence Lee

The spotlight on nutricosmetics shines brighter, as the market gears up to produce foods that take care of the population’s aesthetic attributes. With skin care a leading concern for both men and women, the market is growing at a rate of 10 to 12 percent annually. This offers food and beverage manufacturers a large untapped market for introducing new products. According to Euromonitor, Japan is leading this market, and that Asia Pacific as a whole is an important group for these products. Reaching beyond the oceans, the development of beauty foods in the West is more recent. Kline, a research and consultancy firm, values the nutricosmetics market at US$1.5 billion, with Europe as the largest region for 2007. This number is set to increase up to US$2.5 billion by 2012. Consumers in the US, however, have yet to warm up to the trend, taking only a three percent cut of the global market in 2007. Despite being the smallest compared to other personal care markets, nutricosmetics, considered to be in its infancy, is the fastest growing sector. While the svelte figure is a consumers’ desire that keeps the food industry pumping up weight management products, the increased concern for skin care would drive the nutricosmetics market. In an article by Ram Chaudhari of Fortitech, he explains what these nutricosmetics ingredients are, and the challenges in formulating a custom blended premix. (Page 43) Mr Chaudhari further advices that in order to stay competitive in the marketplace, manufacturers will need to look into incorporating premixes targeting health and beauty. With the speed at which the nutricosmetics market is growing, it would not be long before the market sees a flood of new products that will encourage eating and drinking for skin care.

Tjut Rostina

assistant art director Libby Goh business development manager Randy Teo senior circulation executive Brenda Tan contributors Alex Cheng, Ann Williamson Chandrasekhar Shankaar Charles Muscat, Emily Tellers Ewa Hudson, Harvey Chimoff Herbert Eickmeier, Klaus Meyer Michael Sophinos, Pashen Black Ram Chaudhari, Tan Hui Fern Werner Glaser, Wim Caers 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



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APRIL 2009

Spring Invests US$19.4m On Startups Singapore: To help speed up growth of young companies, Spring Singapore is launching a S$30 million (US$19.4 million) Incubator Development Programme (IDP). This is to enable incubators and venture accelerators to enhance the ser vices they provide to start-ups. “The IDP will support highquality incubators. Under this p ro g r a m m e , i n c u b a t o r s h a v e

financing suppor t to provide management guidance and mentorship to start-ups, rental space with flexible leases, and shared business ser vices and equipment,” said Lee Yi Shyan, minister of state for trade and industry. Full-suite incubators and venture accelerators may apply for funding under the IDP, if they have a unique value proposition or

NUS & IRRI To Address Food Security Challenge

Kanroo, Japan

Singapore: The National University of Singapore (NUS) has partnered the International Rice Research Institute (IRRI) to address the global challenge of food security. Researchers at NUS are exploring opportunities by lending their expertise in plant molecular biology and biodiversity. Both organisations signed a Memorandum of Understanding (MOU) in mid February to promote joint research and scientific exchange. Some possible areas of collaboration include research into the biology of rice crops and the design of rice strains to improve productivity, nutritional value, or resistance to hotter climate or harsh environments. Researchers at the university’s department of biological sciences have developed expertise in areas such as regulating plant growth and development, with potential application to crop improvement. There are also researchers in the department looking into enhancing rice yield and stress tolerance, which is an important area because the current overall yield of rice in the regional countries is well below (about 50 percent) the optimum yield from intensive commercial cultivation.

programme that caters specifically for innovative star t-ups. The types of assistance to be provided to start-ups may range from access to local or international markets, platforms to raise funds, access to qualified management or mentors, as well as infrastructure and shared services. The programme provides up to 70 percent grant support to incubators and venture accelerators.

Can-One To Buy 32.9% Of Kian Joo Petaling Jaya, Malaysia: CanOne proposed to buy a 32.9 percent stake in the company for RM241.1 million (US$65.7 million) cash, according to Malaysia’s The Star. The company has placed a deposit of RM5 million to Kian Joo Holdings for the proposed purchase. The proposal is conditional upon approvals from various authorities, including the Securities Commission and International Trade and Industry Ministry, and Can-One’s shareholders. The company said a detailed announcement on the proposed acquisition would be made upon execution of the agreement. Can-One made a net profit of RM10.3 million for the nine months ended September 2008, while Kian Joo earned five times as much, with a net profit of RM56.8 million during the same period.





Ishida Launches Website Kyoto, Japan: Ishida has launched its global website in early March. The website will provide information on the company’s technologies, products and corporate information for customers. For the technology section, core technologies are explained in animation and video. These include the company’s weighing sensor, multi-head weigher, bagmaker, x-ray inspection system, checkweigher, as well as seal checker. To find out more about the products available, visitors to the site can explore the product section for features of the machines.

Dubai, UAE: The DöhlerGroup has opened a centre of expertise in Dubai in February, its 16th applications location worldwide. The facility enables tailormade developments and applications to be created locally in the Middle East marketplace. Premium quality, indulgence, mouthfeel and texture through fruit pieces and fruit cells are key priorities in this region’s beverages. Drinks tend to be overtly sweet, with typical sugar levels in the range of 12 - 16 percent. Carbonated soft drinks, with their refreshment properties, are the most popular category followed by fruit drinks with fruit pieces and cells.

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Whisky Makers Push For Korean FTA L o n d o n , U K : Scotch whisky distillers have called on the EU and S Korea to make a push to secure a Free Trade Agreement (FTA) when negotiators meet in Seoul, S Korea. Korea is Scotch whisky’s fifth largest export market, with shipments valued at £139 million (US$198.6 million) in 2007. It is anticipated that an FTA signed in 2009 would be a major boost to exports through the elimination of Korea’s 20 percent import tariff. Negotiators are also considering a deal that would provide

Nestlé Achieves 8.3% Growth Vevey, Switzerland: Nestlé has achieved an organic growth of 8.3 percent in 2008. The growth contributed to the consolidated sales of the group, which amounted to CHF109.9 billion (US$95.6 billion). This is an increase of 2.2 percent compared to the prior year, including real internal growth of 2.8 percent. Acquisitions, net of divestitures, added 1.7 percent to group sales. The group’s food and beverages business, with sales of CHF102.4 billion, was the main contributor to growth, achieving organic growth of 8.2 percent, including real internal growth of 2.3 percent. Net profit increased by 69.4 percent to CHF18.0 billion, resulting in a net profit margin of 16.4 percent. This includes the CHF9.2 billion profits on disposal from the sale of 24.8 percent of Alcon to Novartis. For 2009, Nestlé hopes to achieve an organic growth at least approaching five percent.

legal p ro t e c t i o n i n K o re a f o r ‘geographical indications’, such as Scotch Whisky, helping to tackle imitation products. Martin Bell, the Scotch Whisky Association’s international affairs manager, said: “Securing a deal is all the more important because the economic slowdown could have an adverse effect on EUKorea trade, including of luxury products. Both sides need to make a determined push to reach an agreement during the next round of talks in Seoul.”

EFSA Timeline Indicates Final Article 13 List Delay Brussels, Belgium: The European Food Safety Authority’s (EFSA) timeline for assessing the article 13 list of health claims indicates the adoption of the list will be delayed, according to a food and nutrition policy consultant. Stefanie Geiser, regulatory affairs manager at international consultancy EAS’ Italy branch, said that only two timings are set, and one still to be negotiated for the remaining set of 2,693 claims entries. Due to this, the chances of the European Commission adopting its final ‘community’ list of article 13 claims by the end-January 2010 deadline, set out in the Nutrition and Health Claims Regulation, seemed unlikely. EFSA published the commission’s list of over 4000 ‘generic claims’ in January, and set its first deadline for the assessment of 1,024 claims for the end of July this year. The second deadline has been set for the end of November, for the assessment of an additional 468 claims. Should a delay in the adoption of the community list occur, it would also mean an extension of the transition period granted for companies to get their products in line with the regulation. Ms Geiser said that if the current EU approach towards assessing claims would be maintained, stringent rules for health claims innovations would be inevitable, regardless of the potential delay.





Rome, Greece: The 2008 rice bumper harvest is coming to a close with production that could help ease consumer prices. This was stated by the Food and Agriculture Organization (FAO) of the UN, in its February Rice Market Monitor. However, the agency warned that the global economic slowdown could outweigh the gains for the poorest of the world’s rice consumers, because of falling incomes and rising job insecurity. FAO currently predicts global paddy production in the 2008 season to rise to 683 million tonnes, 3.5 percent more than in 2007 and the fastest rate of growth for three years. The increase will be due to a 2.2 percent increase in the amount of land cultivated globally as farmers and governments reacted to the high prices. The global 2008 rice harvest ends in Asian nor thern hemisphere countries around May. Global rice prices for 2008 ended the year, on an average of 80 percent higher than in 2007. This is despite the steady decline since their peak levels in May. The price of a tonne of the benchmark Thai white 100 percent second grade, was US$611 in January compared to US$385 in the same month in 2008, having risen to a peak of US$963. “One positive effect of the high rice prices in 2008 was that farmers and governments took up the challenges and opportunities and planted more, boosting production despite high fuel and fertilizer costs and a scarcity of quality seed,” said Concepcion Calpe, FAO’s senior economist. Favourable weather in many parts of the world also helped to sustain yields in the face of high fuel and fertilizer prices. Much of the global production gain for the

2008 paddy season is expected to be concentrated Asia, with bumper APFI, Formatin124 x 200 mm, enviro-CC-en52-AZ006_07/08 harvests expected in both large and small producing countries.

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C Schaffer, CA, USA

Bumper Rice Harvest To Lower Prices





Fisheries To Standby For Climate Change Rome, Greece: The fishing industry and national fisheries authorities must do more to understand and prepare for the impacts that climate change will have on world fisheries. According to the UN agency’s The State of World Fisheries and A q u a c u l t u r e (SOFIA), existing responsible fishing practices need to be more widely implemented. Current management plans should also be expanded to include strategies for coping with climate change. Climate change is already modifying the distribution of both marine and freshwater species. Warmer-water species are being pushed towards the poles, experiencing changes in habitat size and productivity. It is also affecting the seasonality of biological processes, altering marine and freshwater food webs, with unpredictable consequences for fish production.

Fisheries’ Carbon Footprint

New Production Figures Total world fisheries production reached a high of 143.6 million tonnes in 2006. Of that, 110.4 million tonnes was used for human consumption, with the remainder going to nonfood uses (livestock feed, fishmeal for aquaculture). The production increases came from the aquaculture sector, which now accounts for 47 percent of all fish consumed by humans as f o o d . P ro d u c t i o n i n c a p t u re fisheries has levelled off and is not likely to increase beyond current levels.

H Simpson, Nigeria

Fisheries and aquaculture make a minor, but significant contribution to greenhouse gas emissions. This occurs during fishing operations and transport, processing and storage of fish, according to the report.

The average ratio of fuel to carbon dioxide (CO2) emissions for capture fisheries is estimated at about 3 teragrams of CO2 per million tonnes of fuel used. Compared to actual fishing operations, emissions per kilogram of post-harvest aquatic products transported by air are quite high, SOFIA adds. Intercontinental airfreight emits 8.5 kg of CO2 per kilogram of fish transported. This is about 3.5 times that for sea freight and more than 90 times that from local transportation of fish. For everything you want to know about the food technology

Symrise Grows By US$57.2 million Frankfurt, Germany: Despite the unfavourable environment, Symrise boosted sales by E45.4 million (US$57.2 million) to E1.32 billion in 2008. Sales growth included acquisitions in the US, and equated to a local currency increase of 6.5 percent. Net of acquisitions, sales increased 3.5 percent in local currencies (0.8 percent at actual rates). Sales in local currencies to the ten largest customers rose by seven percent at scent & care and by 11 percent at flavour & nutrition. Sales in the emerging markets grew by eight percent in local currencies and accounted for 39 percent of total sales in 2008. In the flavour & nutrition division, the acquisition of the flavour business unit of Chr Hansen reinforces the sales organisation and facilitates access to a new customer base. The company expects that the first half of 2009 will be weaker than in 2008.





S c h wa r z h e i d e , G e r m a n y : Germany-based Petopur has opened a plant that utilises a synthesis process to generate polyol from Ralf Knief (L) of H&S PET materials. Anlagentechnik, hands over the The plant has an investment of E3 plant to Joachim Prueger (R). million (US$3.8 million). The planned annual production output is 4,000 tonnes of polyol (APP) for application in rigid foam processing. The processed materials are clean and carefully sorted PET, such as flakes, production waste and films. The plant equipment and the process technology were supplied by H&S Anlagentechnik. According to Joachim Prueger, the MD of Petopur, the system operates in a closed loop, without generating waste and with a high energy recovery factor based on the use of heat exchangers in each individual process step. Process heat is recovered by means of the heat exchangers and is being used for the next batch.


Dßsseldorf, Germany: The sale of Cognis’ botanicals extracts business to Burgundy Botanical Extracts Iberia has now been formally completed. This is following an agreement that they signed on February 20 this year. In 2007, the botanicals extracts business generated net sales of around E9 million (US$11.3 million). Under the agreement, Cognis will continue production and distribution of certain botanical products for the cosmetics industry. The company will also retain ownership of its Plantalin range.

Petopur Opens Synthesis Plant

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Cognis Sells Botanicals Extracts Business





Structural Initiatives In Sweeteners


Copenhagen, Denmark: Danisco will be implementing a series of actions in its sweeteners business, in light of the recent weakening of the company’s xylitol results. This includes the alignment of xylitol production capacity to demand. This is done by mothballing the xylose plant and reducing production at the facilities in Anyang, China. The non-cash writedown of xylitol fixed assets by DKK100 million (US$17.31 million) and by DKK460 million. Sales in sweeteners for the financial year 2008/09 are expected to be around DKK1.5 billion corresponding to negative organic growth of almost 10 percent. Profitability has slipped to an EBIT margin of slightly over five percent against historical levels of over 15 percent. The decline is primarily related to a xylitol price decrease and volume losses, caused by new entrants and price competition. The company is confident that profitability can be restored to over 10 percent, in a market that is estimated to grow by three to five percent per annum.

New CFO For Sandvik Ola Salmén (L) has been appointed CFO of Sandvik Group and member of group executive management. He succeeds Per Nordberg, who will leave for other opportunities. Ola Salmén is currently the CFO of Vin & Sprit AB. His previous experiences include positions in Stora Financial Services, Handelsbanken Markets and Adcore.


China To Strengthen Food Safety Control

Beijing, China: China’s legislature has approved the Food Safety Law, providing a legal basis for the government to strengthen food safety control ‘from the production line to the dining table.’ In a report by Xinhua, the National People’s Congress (NPC) Standing Committee gave the green light to the draft law, which goes into effect on June 1, 2009. The law states that the state council would set up a food safety commission to oversee the entire food monitoring system. These would include risk evaluation, the making and

implementation of safety standards, and the monitoring of the food production and circulation sectors. The law stipulates a ban on all chemicals and materials, other than authorised additives in food production. Health authorities are responsible for assessing and approving food additives and regulating their usage. Food producers must only use food additives and their usage previously approved by authorities, on penalty of closure or revocation of production licenses in serious cases, according to the law. Producers of edible farm products are required to abide by food safety standards when using pesticide, fertilizer, growth regulators, veterinary drugs, feedstuff and feed additives. They must also keep farming or breeding records. To better protect consumer rights, the law bans food safety supervision and inspection agencies, food industry associations and consumers’ associations from advertising food products. Individuals or organisations are prohibited from advertising substandard food products. Those advertising such products would face joint liability for damages incurred.





Shijiazhuang, China: Sanyuan, a dairy producer based in Beijing has acquired Sanlu Group at an auction, for RMB616.5 million (US$90 million). According to Xinhua, the previous valuation of Sanlu assets of RMB800 million put for bidding included two plants – the Tangshan Sanlu Dairy and Junlebao Dairy, which were not among the assets on auction. “The assets of the plants will be for sale at the next auction,” said the auctioneer, Yuan GuoliangYuan. The auction held on March 4 started at RMB6 million. This was based on the valuation of the group’s core assets, including land use rights, buildings, machinery and equipment as well as one of Sanlu’s subsidiaries, the Linhe Dairy.

Malcolm M, Flickr

Sanyuan Buys Sanlu Dairy

The auction, which was open only to domestic dairy producers, required bidders to fulfill two criteria: no involvement in the melamine scandal; and a minimum of RMB1 billion in total revenue from liquid milk and milk powder product sales last year.

Nestlé is our cooperator! Kraft-Nabisco is also our cooperator!

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Sheffield, UK: Evgen and the University of Copenhagen will collaborate to develop a patented method for manufacturing the natural molecules found in broccoli. Glucosinolates are the bioactive compounds derived from cruciferous vegetables, such as broccoli, that have been linked to the reduction of risk in developing certain cancers. The Copenhagen research team, led by Dr Barbara Ann Halkier, is developing a means of making the compounds using fermentation technology. The result of this process is expected to lead to the manufacture of the purified bio-active molecules, which can then underpin new products. These products

include dietary supplements or new medicines. Dr Stephen Franklin, chief executive of Evgen, said that according to the American Cancer Society, people should be eating seven ser vings of cruciferous vegetables per week in order to get the full benefit. However, on average, only one serving per week is typically consumed in a country like the US. “Therefore, a single dietary supplement, that has the same level of natural activity as a serving of broccoli, is an attractive proposition,” he adds. “There is strong scientific evidence to suggest that consumption of broccoli or administration of certain glucosinolates can provide

P Edenbe rg, Katrine holm, Sw eden

Broccoli Extracts Without The Broccoli

protection against some types o f c a n c e r, ” s a i d D r R o b e r t Terr y, commercial officer at the university. He continues: “This development, if successful, will mean that for the first time we will have purified, quality controlled products for entry into human trials – and ultimately this will give rise to new a new generation of products with health benefits that people can trust.”

California, US: An international team of researchers, led by the University of California in the US, has identified a gene that should protect commercially important wheat varieties from stripe rust, a disease that causes severe crop losses wheat-growing regions. T h e re s e a rc h f i n d i n g s h a v e implications for consumers around the world, who rely on wheat for about 20 percent of their calories. Findings of the study were reported in the Feb 19 issue of Science Express, the online version of the Journal Science. Stripe rust is caused by the Puccinia striiformis fungus. Virulent forms of the fungus have appeared in the past decade, overcoming known diseaseresistance genes in wheat and causing large yield losses. The newly identified Yr36 resistance gene was first discovered in wild emmer wheat, a low-yielding wheat that grows wild in Israel. The gene

i s a b s e n t f ro m m o d e r n w h e a t varieties used for making bread and pasta. The gene, which has been transferred into a handful of domesticated pasta and bread wheat varieties, provides only partial resistance to stripe rust. However, when combined with other partial resistance genes, such as the Yr18 gene, it provides adequate levels of protection. This research was funded by the US Dept of Agriculture’s Cooperative S t a t e R e s e a rc h , E d u c a t i o n a n d Extension Service, and the US-Israel Binational Agricultural Research and Development Fund. Other researchers working on the study are from the University of Haifa (Israel), Ann Blechl of the US Department of Agriculture’s Agricultural Research Service (US); and the USDA Agricultural Research Service at Washington State University (US).

S Pace, TX, US

Wheat Disease-Resistance Gene

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Kristian Birchall, S Yorkshire, UK

Kalsec: Herbalox Seasoning Kalsec has added a product platform to the natural antioxidant product range, Herbalox Seasoning XT. Products in the range were developed for use in applications that are sensitive to flavour and aroma. This includes edible and fry oils, baked goods, and snack foods. The next generation of rosemary-based natural antioxidants, it offers food and beverage manufacturers the ability to maximise the level of antioxidant activity. This is while controlling flavour and aroma in the finished product. The original range is a natural rosemary extract that extends shelf life by controlling oxidation reactions. This delays the onset of flavour deterioration, the development of ‘off’ flavours, texture changes and colour loss.

Chr Hansen: Nature Coloured Milk Chr Hansen has launched a UHT flavoured milk concept. The concept comes in three flavour profiles – strawberry, green tea and banana. According to the company, the profiles demonstrate the stability of carmine, copper chlorophyll and turmeric. The use of natural colours in UHT milk enables manufacturers to claim ‘no artificial colours’ in their packaging, which fits the current trend of removing artificial colours. ___________________________ Enquiry No: P0302

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AAK: Cocoa Butter Replacement Illexao from AAK is a cocoa butter equivalent (CBE) that can be used in chocolate recipes. It offers the benefit of being exchangeable with cocoa butter in a 1:1 ratio without compromising quality and processing parameters. The ingredient is suited for moulding, coating and as filling in products where a chocolaty center is needed. Manufacturers can add CBE to a chocolate product in a ratio of up to five percent of the chocolate and label it as ‘contains vegetable fat in addition to cocoa butter’. The ingredient can also be labelled as ‘vegetable fat’. ___________________________ Enquiry No: P0301

Idigital, UK



Treatt: Apricot Flavour Treatt has added to its range of soft fruit ingredients with the launch of Apricot Treattarome 9853. This natural, clear distillate gives an apricot flavour to a variety of food and beverage applications. Wholly distilled from fresh apricots, Prunus Armeniaca, the product provides a full and distinct apricot flavour profile. The company claims that it confers floral front notes with a strong benzaldehyde middle and an apricot skin finish, which balances the benzaldehyde. The apricot distillate can be used at varying dosage levels. Applications include beverages, alcoholic drinks, juices and juice drinks and dairy products. Water soluble and water white in appearance, the distillate is particularly suitable for clear beverages. ___________________________ Enquiry No: P0303


PRODUCT HIGHLIGHTS Equipment & Services

Bericap: Supershorty Eco

Baker Perkins: Cream Sandwiching Baker Perkins has added two new features in its biscuit cream sandwiching machines. The first feature is to improve pin alignment when keeping a biscuit stable for cream filling. This involves connecting the chains aligning the pusher pins through a solid plastic block. The chain drive shaft and sprockets are machined from a billet to improve the alignment. An additional stability feature on the six-lane creamer involves installing a forked platform under the magazine holding the top biscuits. The sandwiching system offers an output of up to 4,800 sandwiches per minute on some products.

The Supershorty Eco from Bericap is suitable for carbonated soft drinks of up to 8 grms of CO 2 per litre. The design of the tamper evidence band allo ws easy application of the closure. The combined weight of closure and neck of the PCO 1811 amounts allows a resin saving of up to 30 percent. This is as compared to the traditional PCO 1810 neck plus closure. ______ Enquiry No: P0306

___________________________ Enquiry No: P0304

Cama: Bakery Production Line Cama has implemented a line in the bakery sector, for the packaging of ‘cracottes’. The line is engineered according to specific needs outlined by the customer, and is made up of the Delta Triaflex robot, an electronic continuous flow cartoning machine, and a display-box case packer. The products are discharged from a flowpack machine at the speed of 160 cartons per minute. They are picked up two at a time and loaded into the electronic cartoning machine infeed. Then they are packed in a carton, and finally inserted into a display-box case in one of several different configurations. ___________________________ Enquiry No: P0305

Goldpeg: Direct Steam Injection Goldpeg’s pilot RotaTherm Continuous Cooking system, forward feeds and cooks, with options for various cooling setups – flash de-aeration, indirect or in a combination. It delivers end food products such as baby food, chunky sauces, processed cheese varieties, and pie fillers. The direct steam injection cooker features even heating, precise process control, as well as formulation flexibility. The cooking system is suitable for R&D, and single shift production with a daily throughput of 800 – 1200 kg. It has a throughput range of 100-250 kg/hr, with a temperature range of 20 –145 deg C and vacuum or indirect cooling to 60 deg C. ___________________________ Enquiry No: P0307




Equipment & Services

Key Technology: Upgraded Remover & Grader

Key Technology has upgraded its Farmco sliver sizer remover and rotary size grader. The upgrade features a drive system and lube-free adjusting system. Both systems are made of corrosion-resistant, long-life polymer components, and eliminates rust and the need for constant oiling. This helps in improving sanitation and equipment reliability, while reducing maintenance. The upgraded drive system includes durable polymer sprockets, a corrosion-resistant chain, precision polymer bearing blocks, and a raised chain roller wear strip. The polymer bearing blocks are manufactured to extremely tight tolerances to assure precise and repeatable roller spacing adjustment.

Eversleeve: Shrink Sleeve Labelling

ESM – 600P, the shrink sleeve labelling machine is the latest offering from Eversleeve based in Taiwan. The machine features an ultrasonic tension detector that ensures stability in the infeed for material, non-inertia conveyor system, and a microcomputer user interface control panel. The labelling machine which has a maximum speed of 600 bpm for labels 180 mm in height, can also be integrated with other equipments. ___________________________ Enquiry No: P0310

___________________________ Enquiry No: P0308

Cermex: VersaWrap Brückner: Film Production Brückner offers solutions for BOPET film producers, focusing on the production of packaging film, or for getting into optical film grades up to 400 µm. The company’s MDO technology has a 2-gap stretching section that leads to stretching ratios of 4.5 : 1 and above. As such, films with improved mechanical properties in MD direction and optical properties can be produced. The company claims that the multi-gap stretching provides high uptime, high production speed at lower pinning speed - avoiding costly pinning agents - and hence high output and optimal stability. ___________________________ Enquiry No: P0309

Cermex has expanded its range of packing machinery with the launch of the VersaWrap. The machine is a continuous wrap around case packer for high-speed lines. The solution for wrap around cases or trays is applicable to bottles, cartons, and cans. The machine features a dual extraction system for removal of corrugated blanks. Also, its upper brackets is fitted with rubber cushions to compensate for dimensional variations in products and packaging. The ergonomics feature of the machine includes size changeover, is partially automated, and no change parts are required. The packer is claimed to be able to do 65 cycles per minute, require 15 minutes for a size changeover, and is 98 percent efficiency guaranteed. ___________________________ Enquiry No: P0311



Equipment & Services

Bin Master: Capacitance Probes

Sqeez: Tube Drinks Sqeez tube drinx, a division of Vienna-based CWC Ads & More has launched a brand of beverages in tubes. The range starts off with two product lines, energy drinks – sqeez power, and cocktails – sqeez spirit. Other flavours available are also Apple Power and Cherry Power. According to the company, the tubes are handy, convenient to keep in a pocket, and are resealable. ___________________________ Enquiry No: P0312

Tstix: Ketchup & Mustard In One How about a sauce pack that has ketchup and mustard side by side – both in the same pack? Squeeze the pack between finger and thumb, and both mustard and ketchup will be on the hot dog exactly where it should be. Called a MiniPak, this product designed by Tstix has the shape of a heart for single serve uses. It has two separate pocket chambers, which when squeezed together create two separate streams of product. The front edge of the pack, then acts as a spreader or knife if you want to mix the sauces together. To open the MiniPak, remove a small tab covering the dual openings at the front of the pack, and then just squeeze the two sides together. The sauces then flow out as two separate streams side-by-side. The product can also be used for combinations like butter and jam; ketchup and mayo, as well as vinegar and salad oil. ___________________________ Enquiry No: P0313

The Procap I & II from BinMaster, are capacitance sensors. The tools are used for high and low level detection in bins, silos, tanks, hoppers, chutes and other vessels used for material storage or process manufacturing. The tools detect the presence of material in contact with the probe by sensing changes in capacitance. The probes work below the radio frequency level of 9 KHz at 6 KHz. They feature ‘quick set’ calibration and includes a visual LED to indicate the sensor status. It also provides protection in the event of a power failure as well as an adjustable time delay to help prevent false readings. _______ Enquiry No: P0314

Watlow: Circulation Heater Watlow’s Cast-X 3000, is a circulation heater that offers high flow volume at the required temperature through a single product. Typical applications include steam generation and superheating for process applications, and where cleanliness is a major concern. The heater consists of two helical coiled tubes and tubular elements cast into a robust aluminium body. This serves as the heat transfer media between the tubular element and the process tubes. The integrated thermostat housing also allows the heater to run dry, and the dual tube construction has water flow rates up to 20 GPM. Its non-welded construction minimises potential leakage, allows high-pressure operation and is self-draining when mounted vertically. ___________________________ Enquiry No: P0315





Microbe management The presence of some microorganisms on equipment could have an influence on the product’s shelf life. By Klaus Meyer, product manager, Thermoformer, CFS

The consumer market for food is continuously changing, and the marketing section wants to respond to trends immediately. This has enormous impact on production and the requirements to its equipment, in particular of the packaging line. This is because new product launches will require quick changeovers. The major difference between packaging equipment in general and food packaging is the biological factor. Food is vulnerable to microbial growth.

These microorganisms cannot be seen, but the presence of some invisible enemies on equipment could already have an adverse influence on the shelf life of the product. In worse cases, pathogens could develop and people will get ill or even die. Convenience food from animal origin, are especially vulnerable to microbial spoilage and food poisoning. On average, in a West European country, the number of food poisoning cases is about eight to

Cleaning on a microbial level is more than a matter of swapping a flat surface.

12 percent of the total population per year. In US, this number is increased to 25 percent. In most cases the poisoning effect is not severe, with people thinking that they might have the flu. However, each year in the US, 300,000 people go to the hospital, and 5,000 die on eating poisoned food. In the convenience food sector, cleaning on a microbiological level has become the key issue. Legal Lockdown In Europe, a new general food law has been introduced. The food business operators have to ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in these regulations. On the hygiene of foodstuffs, the regulation states that surfaces of equipment: • Will require the use of smooth, washable, corrosion resistant and non-toxic materials. All material which come into contact with food are to be




The food producer also has to take the HACCP, a risk assessment related to the food. For example, with chilled meat products, temperature is a critical control point (CCP). One would wonder why, that even with these firm statements, there is still so much going wrong in the whole p ro c e s s . T h e re a re t w o misunderstandings behind this phenomenon: the cleaning

CFS: PowerPak For Hygiene


he PowerPak NT from CFS is a form-fill-seal machine designed to for easy thorough cleaning. The thermoformer is claimed to cut cleaning times by 50 percent. The label rolls can also be changed without stopping the machine, by means of a double-roll labeller. Efficiency is also enhanced by up to eight percent with online performance analysis. Features include a stainless steel construction with hinged side panels for easy cleaning, and a membrane sealing system and vacuum system to ensure product safety. It also has a fault-checking programme for the entire machine including functional modules for rapid diagnosis. ________________________________________________ Enquiry No: 0320

When the designer cannot eliminate a hazard, he has to write down an instruction on how to handle it.

cleaned effectively and, where necessary, disinfected; • To be constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination; • To be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area.

procedure and the hygienic design of the food equipment. Critical Cleanliness Cleaning should also be a CCP, but is assumed as a general control point. In the best case, the cleanliness is validated with only a local microbiological swap after 24 or 48 hours. With this, a less accessible area can be easily forgotten. In the mean time, production has continued its runs – microbiologically clean or not. Food equipment is complex, and the food producer relies on the reputation of the equipment supplier. However, cleaning on a microbial level is more than a matter of swapping a flat surface. Sharp corners and crevices on the surface are not accessible for the swap, and therefore cannot be sampled. Risky Business According to European (EN) and ISO stan-dards, the




equipment designer should make a risk assessment related to all food safety aspects. He has to think through special issues related to the design: dead volumes where product can accumulate; spots where temperature can rise or drop; where condensate can appear; lubrication points; drainability, etc. He also has to think about how to clean the equipment, and in the case of microbiological

its latest models and with the help of an external consultant on hygienic design, they designed a thermoformer to set a new standard for easy cleaning. First, all surfaces of the machine that comes directly into contact with a product were identified. The splash area and the non-product contact surface were also determined. Next, the construction of the current thermoformer was reviewed. All plating and framework were

The die set for heating, forming and sealing is made hinged, so that it will be easily accessible for manual cleaning.

vulnerable products, how to clean to a microbial level. The food producer should, of course, give him adequate input. When the designer cannot eliminate a hazard, he has to write down an instruction on how to handle it. At the end, he has to verify whether the measures are compliant with the standards or not. Designing For Hygiene A task force within CFS reviewed

fully welded or sealed with an elastomer, or manufactured in such a way that all portions can be readily inspected at the installation site without disassembling the machine. Film reel brakes and other items are moved outside the food handling area. Where possible, rotating items are kept free of grease in the food area. The electrical and pneumatic systems are each located in its individual cabinet.

The die set for heating, forming and sealing is made hinged. As such, it is not only accessible for quick changeover of formats, but should an operator make a mistake and dirty the unit, it will also be easily accessible for manual cleaning. The Swipe Test For the selection of a cleaning agent and disinfectant, all materials used were listed for compliance. Depending on the length of the machine, the cleaning operator could open all of the machine’s sidewalls for cleaning, and have full access to all parts. All surfaces were lubricated with a water soluble, UV-sensitive indicator, and cleaned by the operator. After switching off the lights, the operator was alerted on areas he has forgotten to clean. To finalise the validation, the equipment was thoroughly soiled with minced meat and mayonnaise. Every cleaning step was checked with ATP (adenosine triphosphate), a quick method to indicate areas where protein has been left over. The validation showed its value, because a number of small items that were overlooked by the construction engineer and not covered by the task force group were shown. The irregularities in cleanliness could then be adjusted before it was shipped to the food producer. To fulfil all demands regarding hygiene, it is important that all cleaning instructions are to be followed meticulously by the cleaning staff. The cleaning process is to be executed correctly, and then confirmed by the personnel.

For more information, ENTER No: 0321




Gone are the days of stocking w a re h o u s e s . To d a y, m a n y companies are filling grocery store shelves – and filling them fast! Food packagers are having a hard time responding to these changing products and sizes using dedicated packaging lines. Flexibility and cost control are essential, and many of them are finding that traditional equipment is just not cut out for this new environment. The traditional packaging line concept focuses on creating a purpose-built line that runs high volumes for extended periods of time (multiple shifts or days between changeovers). For example, the traditional bag-in-box (BIB) setup for dr y products features two intermittent-motion vertical formfill-seal (VFFS) machines running at 40 to 60 bags per minute. The machines deliver bags to a continuous-motion horizontal cartoner. A high-output line might feature three or four VFFS machines. A frozen-product setup typically consists of a triseal cartoning line with manual bag loading. Packaging In A Cell This growing need for flexibility and labour cost control is


Vertical R e a l i t y Packaging cell adds benefits for the traditional packaging line concept. By Charles Muscat, sales manager, Triangle Package Machinery

challenging tried-and-true configurations. The packaging cell concept is to create a system built around the ability to change a smaller line more quickly (a single shift or multiple changes within a shift). T h i s a p p ro a c h w a s n o t profitable with traditional lines due to excessive changeover and setup times. Packaging cells offer the flexibility to run a range of sizes or styles of packaging,

while making a product out of the processing equipment. Features of a packaging cell include: • A computer scale capable of running weights for package sizes ranging from small retail to large wholesale • A continuous-motion VFFS machine capable of pillow bags, gusseted bags, and 4-corner seal bags (with or without zipper re-closure features)




• A horizontal cartoner able to run single-pack and multipack cartons without parts changes • An automatic case packer able to handle bag-only and cartoned products Today’s continuous-motion VFFS machines have doubled previous-generation equipment output to 80-120 per minute per tube. Plus, new cartoning solutions can match continuous-

packaging cell provides several benefits over traditional bag-inbox packaging: • Flexibility: the ability to run virtually any package with minimal setup time • Adaptability: the ability to quickly change to meet market and / or customer demands • Productivity: rapid, no-tool changeovers equal more time making product • Redundancy: Reduced risk of entire line shutdown as

The packaging cell concept is to create a system built around the ability to change a smaller line more quickly.

motion VFFS machine output in very small footprints. Combining these developments with a new paradigm can maximise returns. Getting The Edge The equipment and components of the flexible packaging cell are similar in function to those of traditional BIB lines. The difference is in the packaging cell’s ability to change quickly between package styles, sizes, or fill weights. Packagers can meet their customers’ ever-changing demands and react quickly to their own marketing departments’ ideas on package style, size, weight, or features. By having equipment that can run a wide range of packaging styles, the flexible

production is spread over multiple lines Real-World Examples A private label packager had older equipment that required replacement of change parts, multiple adjustments, loading of new programs, and time to get the equipment up and running efficiently again. A significant amount of time was spent fine-tuning the equipment after the general changeover. When demand for a given product was lower, one or two VFFS machines would sit idle while the big, continuous-motion cartoner cycled at top speed for only one third to two thirds of the output. The idle assets did not make

money for the company when in a lower output mode, but the line still required the same number of operators. The solution applied by the company was to install flexible packaging cells with identical equipment (offering the aforementioned two-to-one advantage) next to a traditional three-VFFS continuous-motion cartoning line featuring one cartoner. Changeover times plummeted from between four and five hours to between 30 and 45 minutes. In addition, twin-pack cartoning capability was added as a standard feature. For IQF foods company, the problem was that a traditional tri-seal cartoning line takes more than one hour to change over and requires forming sets. The line consists of a carton former, a section of conveyor for manual bag loading, and a tri-seal closer. In this configuration, there were two machines plus the handload area. To solve this, the company installed a flexible packaging cell next to the traditional cartoning line. Labour immediately dropped from 12 operators to one, while dedicated floor space decreased roughly 350 square feet. The company can now do a change over of the cartoner, VFFS machine, and scale in 20 to 25 minutes without change parts. The flexible packaging cell format demands that the industry alter its mindset of the past several decades. To successfully compete in today’s market and weather future unknowns, packagers need to update their packaging capabilities and invest in more agile, responsive systems. For more information, ENTER No: 0322




Armfield: Laboratory Filler In a joint venture between Armfield and Rapak, a laboratory-scale HTST/UHT pilot system has been developed. This system supports aseptic bag-in-box filling of product samples.

Tna: For Improved Bagging Tna’s Robag 3 fx 180 RTJ is a vertical form, fill and seal bagger. The jaw design of the machine is claimed to improve sealing efficiency, whether the product requires high volume lost cost bagging, or specialty bagging such as quatro and canoe bags. The range of machines can be used for bagging chips, dried fruits, nuts, baked snacks, fresh produce, frozen veggies and seafood. It is also claimed to be economical, low maintenance, and generates less than one percent of material waste.

The laboratory filler offers product developers an integrated facility for aseptic processing and bag-in-box filling of process batches of as little as 15 litres. The system is suitable for applications including beverages, liquid foods, dairy and pharmaceuticals. The unit features the controls and instrumentation required to operate the tubular and plate heat exchangers, variable speed progressing cavity feed pump, as well as automatic steam control valves and facilities for CIP and SIP.

______ Enquiry No: P0325

_______________________________ Enquiry No: P0323

Wolf: New Generation VFFS

Oystar: Technology For Portion Cups Oystar Hassia has introduced a form, fill and seal (FFS) machine from its Polyflex range. The machine is able to create portion cups from polypropylene films, and is also capable of packaging pressed coffee tablets. The precision dosing aggregates of the machine is adapted to suit the given product requirements, and is combined with flexible control systems. The machine features an ergonomic working height for maintenance, servicing, and visual inspections. It also includes a floor level station for attaching covering foils, as well as a cutting and bonding table. The machine forms half-shell base parts from a PET/aluminum/OPP composite. The filled packs (24 per production cycle) are evacuated and aerated to provide product protection before being hermetically sealed. With this process, approximately 43,000 coffee tablets can be sealed in airtight packaging. _______________________________ Enquiry No: P0324

The VPC 250 vertical form, fill and seal machine from Wolf allows continuous or intermittent mode upon customer’s choice. The machine features the ability for quick and easy size change, has an operator-friendly design, programmable control, as well as an electronic control for bag length. Products that can utilise the machine’s capabilities include free flowing, pourable or paste-like substances. The machine can also be used for pillow, gusseted or block bottom bags with a volume of up to 6000 cm³. _______________________________ Enquiry No: P0326




Process & Filling:

Strength IN


Strength of mixing at beverage facilities lies in the combination of a filling technology and upstream process engineering. By Werner Glaser, head of process technology design, Krones

P i c k and mix to taste. A maxim that holds true not only for beverages, but also for the industries involved. The traditional market segments have long begun to commingle: Dairies are producing and bottling milk-based mixed beverages, yoghurt drinks, whey-based drinks with added fruit or aromas, and cafĂŠ au lait or other coffeebased beverages. But the same thing is also happening at dedicated beverage

facilities that have traditionally produced fruit juices or soft drinks. The ‘mixomaniac’ trend has for some years now manifested in all product segments. What is interesting about mixing is the inexhaustible range of options available. The strength lies in the combination of a filling technology and upstream process engineering. This is supplemented at need, by matching packaging machinery, order picking and material flow

technology, plus higher-order automation and IT systems. Sheer Diversity Of Milk For the milk-processing facilities, the principal focus is, of course, on milk and milk-based beverages. These include drinking yoghurts, milk-based mixed beverages, whey-based drinks, probiotic dairy products and fermented milk drinks, as well as coffeebased beverages. Of course white milk in all the usual variants, like




pasteurised fresh milk, ESL or UHT milk is also included. The product’s journey in the milk-processing industry always begins with the milk acceptance station. This is where the milk is simultaneously cooled and stored in raw-milk tanks. An initial heating step featuring thermalisation at low temperatures or pasteurisation extends the treatment time or shelf life. The extension is between two and 10 days. In parallel to pasteurisation, the milk is skimmed in a separator, and its fat content standardised to a predefined level, with homogenisation provided where appropriate. This ‘normally’ pasteurised fresh milk continues to enjoy popularity on the market, and is usually packaged in glass bottles or milk cartons. The product enjoys a shelf life of ten days. No less important on this market sector is ESL-30 (extended shelf life) milk, which has to be transported inside the cold chain. However, it can be guaranteed for a longer shelflife of 22 to 30 days. The amount of equipment re q u i re d f o r t h e p ro c e s s technology involved is similar. In addition to pasteurisation at 72 to 74 deg C, a second hightemperature pasteurisation function at 127 deg C is needed. The picture is rather different for the third common variant, producing UHT milk. This is done within a few seconds in a temperature window of 138 to 142 deg C. The engineering required here is more elaborate, with necessary sterile tanks and vapour seal safeties. T h e p ro c e s s h a s t o b e validated in its entirety, and immediate responses is assured to any malfunction in the process.

CIP: An Absolute Must y in the A necessitstry; no milk dairy indu facility should processing a CIP system. do without


standard system configuration features one to four tanks. The more tanks incorporated, the more flexible the system will be. The various cleaning media involved, like hot water, caustic, acid and where appropriate batch water, are kept available in the system. Batch cleaning is possible with systems featuring two or more tanks. The system’s sophisticated metrological equipment ensures that the media can be separated, significantly reducing wastewater loading. Usually, the filler is linked up to the system via a panel, where the operator can choose between the product and the cleaning routes by repositioning pipe bends. Proximity switches check that the pipe bends are in the

correct position. If a route has been incorrectly set, the system will remain disabled. Interfacing with doubleseat valves is also, of course, an obvious option. Changeovers between the product and the cleaning routes are handled automatically. This means the cleaning process can be scheduled to suit the client’s convenience. The systems for beveragesterile filling provide all the performance features of the familiar, tried and tested CIP systems. However, they have been modified to meet the stringent requirements entailed by beverage-sterile filling. Th e s e s y s t e m s p e r f o r m their cleaning routines at higher temperatures, with the entire flash pasteuriser being heated up to around 125 deg C. A pressure compensation tank ensures that the requisite overpressure is maintained inside the system. All batch tanks of a VarioClean CIP system are manufactured from chrome-nickel steel. Tanks for hot cleaning media are insulated, and additionally clad in stainless steel.




The milk’s shelf life here is approximately six months. The Right Flash Pasteuriser For each product and job, a flash pasteurisation package can be put together. In the case of beverages of high viscosity and with fibre content, for instance, a pasteuriser with a tube heat exchanger is used. For other applications, plate heat exchangers are the predominant choice. Flash pasteurisation is based on the field-proven principle of product heating via a heat exchanger, and a defined heatholding section. Inside the system, the cold product is warmed up in a first compartment by the outflowing hot product. In a second compartment, a regulated flow of hot water brings it up to the required temperature. With this indirect heating concept, the temperatures at the exchange surfaces are only a few degrees above that of the product. The product is then held at pasteurisation temperature for a defined period, and later cooled down by the inflowing cold product. This means that the thermal energy deployed can be recovered almost in its entirety. Visualised Operation The key feature of a fully automated flash pasteuriser installation is the control system. This is when more than one flash pasteuriser or buffer tank is needed to be coordinated under a recipe control. For use in dairies, compliance with a predetermined pasteurisation temperature and a tight dwell time is necessar y. As such, the buffer tank accepts constant quantities and passes them to the filler continuously or discontinuously. The level in the buffer tank is monitored using

differential-pressure metering. Even during lengthy pauses in the production process, compliance with the requisite pasteurisation temperature can be assured. If the buffer tank reaches its maximum point despite a reduced output from the flash pasteuriser, the control system will respond immediately. The product inside the system will then be expelled into the buffer tank. The flash pasteuriser will then have water running in recirculation mode. When the line starts up again, the pasteuriser adjusts itself to match the filler’s speed. The entire process is visualised at the operator interface, where valve states or panel positions can be retrieved. When changing over to a different product, defined process parameters can be appropriately altered with a few entries. Mix It Up! Besides product treatment for white milk, milk-based beverages, whether aromatised or not, require an admixture of further components. In order to prevent the milk from being diluted with water, these admixtures have to be made not as liquids, but in solid, powdered form. This requires batch processes, not continuous ones. Admixture is usually performed between the first pasteurisation function and the second heat-up phase. Sugar in crystalline form or powdered aromatics are mixed into the milk flow using appropriate means, like a funnel for the powder, or vacuum blending tanks

In the case of beverages of high viscosity and with fibre content, for instance, a pasteuriser with a tube heat exchanger is used. For other applications, plate heat exchangers are the predominant choice.

in multi-tank systems. Admixture can be carried out manually from sacks or by a fully automated weighing function. When powdered components are being handled, oxygen will inevitably be entrained into the product, and downstream deaeration is essential. Otherwise, it would be more difficult to heat the milk, and deposits would form more quickly on the heating system’s surfaces. High Flexibility There are multi-functional systems that combine elements of both the juice and the dairy i n d u s t r i e s . I t i s t h e re f o re immaterial what approach is adopted for producing a beverage: whether it is a dairy using milk as a raw product and mixing it with concentrates, or an instantcoffee producer that uses milk as a base and admixes coffee and sugar. For more information, ENTER No: 0327

Enquiry Number





Combine two nutrients and create greater health benefits. That is what synbiotics are all about. Consumers have had a lot on their plate, since healthy eating became an enduring trend. New ‘more or less’ scientific terminology has appeared with increasing regularity on food product packaging, alongside claims of improved health and wellbeing. One of the newest terms is synbiotics. While many consumers are still coming to grips with nutritional jargon like probiotic and prebiotic, the first food products containing synbiotics have made a tentative appearance on some markets. The big question is – what are synbiotics exactly? And what value-adding health benefits can they bring?

Nutritional Synergy The combination of probiotic and prebiotic elements is the starting point for developing a synbiotic. The critical question for investigation is whether the two elements interact to enhance their individual activity and, thereby, their health benefit to consumers. If this is the case, then the combination can be defined as synbiotic. N u m e ro u s i n t e r n a t i o n a l studies have confirmed the probiotic effect of lactic acid bacterium strain. One of the best-documented h e a l t h b e n e f i t s re l a t e s t o intestinal health and wellbeing, due to the ability of the strain to enhance and maintain the level of beneficial bacteria, aid digestion and reduce gastrointestinal

discomfort. Another benefit is the strain’s positive impact on the immune system. Lactitol, which is derived from the milk sugar lactose has similar properties to sucrose. It is known for its role as a low-calorie sugar substitute and is suitable for diabetics. Its prebiotic properties have emerged more recently. This is following studies that have shown the ability of lactitol to stimulate the growth of gutfriendly bacteria. In addition, it promotes digestive regulatory and at specified dosages can be used to aid the symptoms of constipation. The idea of bringing lactitol together with a lactic acid bacterium strain in a potential synbiotic combination, came from tests that have shown lactitol to be a good energy source for



Nutritional Buzzword?

The first food products containing synbiotics have made a tentative appearance on some markets. By Ann Williamson, product manager, Danisco BioActives

Clear communication of the value-adding health benefits is the determinant of a food product’s success.

lactobacilli in general and for lactic acid bacterium strain in particular. The Senior Study The clinical study of the combination’s nutritional effect involved 51 Finnish volunteers, all over the age of 65, healthy and regular users of nonsteroidal anti-inflammator y drugs (NSAID). In the double blind parallel trial, each volunteer consumed two sachets of the probioticprebiotic formulation or a placebo every day for two weeks. Seniors were chosen to participate in the study due to their increased tendency towards reduced bowel and immune function. At the same time, the use of NSAID is known to influence intestinal health, for example, by damaging the mucosa in the gastrointestinal tract. What the study aimed to establish was whether the potential synbiotic combination acted together to modify the intestinal microbiota, and improve bowel function.

prebiotic formulation made them ‘feel good’. However, there was no conclusive evidence that the effect of t h e p ro b i o t i c - p re b i o t i c formulation was synbiotic rather than additive. In an attempt to establish this, a series of in-vitro tests were run, and a further clinical study to test the effect of the probiotic and prebiotic individually and in combination is expected to be conducted. More documentation of the improved nutritional benefit is clearly necessary to make a serious synbiotic health claim. Despite that, there are manufacturers who already market products containing both a probiotic and prebiotic, particularly yoghurts. The potential added efficiency of a synbiotic could lead to the launch of future products that are able to maintain a similar nutritional profile. This is while substantiating prebiotic and probiotic, and in turn synbiotic claims at a reduced cost.

I Feel Good! The results of the study showed a clear improvement on both counts. A number of participants also claimed that the probiotic-

Digesting A New Concept Clear communication of the value-adding health benefits is the determinant of a food product’s success. Here, many

Nestlé: Keeping Probiotics Alive


ost research to date has been on the physiological effects and stability of probiotics in the gut. However, the critical point of probiotic stability in products has not been well addressed. Scientists at Nestlé have developed a protection system combining processing technology, and a blend of nutrients that protect probiotics during processing, transport and storage. This protection system works in a variety of products, including powders.

Keeping probiotics alive during processing means that its consumers benefit from having product formats that contain viable probiotics. Finished products include infant formulas and growing up milks with probiotic strains that help to protect young children from diarrhoea. ___________ Enquiry No. 0330

manufacturers have come across a major challenge. No matter how beneficial a product may be, consumer appreciation of those benefits is critical. The task is to break scientific terminology down into facts. This way, consumers can understand and readily consider when shopping for a healthy and convenient diet. Like prebiotics and probiotics before them, synbiotics must first be digested by the mind before the body will follow. For more information, ENTER No: 0331





Satisfaction Once deemed the preserve of industrialised nations, chronic diseases such as obesity, diabetes, mental ill health and alcohol- and tobacco-related illness are now worldwide problems. Being over weight even ranks in the top four health concerns of consumers worldwide. The rise in the prevalence of overweight problems and obesity is, in part, a negative consequence of the increasing economic developments of many lower and middle-income countries in the Asia Pacific region. However, systematic quantification of the scale of the problem in countries of this region is still lacking today.

prevalence in China is only a third of that in Australia, its increase in China over the last 20 years was 400 p e rc e n t c o m p a re d with 20 percent in Australia. Asia’s economic transformation has caused an explosive growth of urbanisation, which has cut rates of physical activity and introduced fat-laden foods of convenience to a new generation of Asians once accustomed to lean diets. People who are obese run a greater risk of developing health problems like hypertension, diabetes, cardiovascular disease and serious liver conditions. For governments, expanding waistlines are putting health c a re s y s t e m s u n d e r h u g e financial strain. However, there are still questions over how this crisis should be dealt with. An EU


Larger Than Life From the most recent national estimates that represent the prevalence of overweight and obesity in 14 countries of the

The role of chicory-derived inulin and oligofructose on appetite and food intake. By Wim Caers, manager regulatory affairs & nutritional communication, Beneo-Orafti region, it is apparent that both are endemic in much of the region. The prevalence ranges from less than five percent in India to 60 percent in Australia. Moreover, although the




green paper on preventing obesity and overweight problems through the promotion of healthy diets and physical activity, published in January 2005, was the first step towards developing a coordinated response. However, a consensus on what should be done to get a handle on the problem still seems to be eluding governments, regulators and industry stakeholders. What is clear, though, is that the food industry has a key role in finding solutions to one of the greatest public health challenges in the years to come. Food manufacturers can contribute on controlled energy intake and help with body weight modulation. More specifically, here is a look into the role of chicor y-derived inulin and oligofructose to create food

products that can control appetite and food intake. Mind Over Matter Obesity is caused by an imbalance between the amount of energy consumed and used. If energy intake exceeds energy expenditure, the excess energy will be stored in the body, leading, over time, to obesity.

Few food manufacturers have looked into the possibility of developing products which either delay or reduce hunger after a meal, or increase the feeling of fullness.

Food intake is modulated by two phases: satiety and satiation. Appetite is the process that initiates food intake, whereas satiation determines when to stop eating. The extent to which food and ingredients may influence intake is dependent on their ef fect on one of these processes. With a high-fat diet, high caloric intake occurs before the feeling of satiation is reached. On a long-term basis, this highenergy intake will result in body fat and weight gain. There is no shortage of low energy weight management products on the market. However, few food manufacturers have looked into the possibility of developing products, which either delay or reduce hunger after a meal or increase the feeling of fullness. By including inulin and oligofructose ingredients in their formulations, manufacturers may be able to explore this a re a m o re e x t e n s i v e l y i n the future. The Rat Race Inulin and oligofructose are prebiotic dietary fibres that are extracted from the root of the chicory plant. Inulin is a wellknown fat replacer due to its ability to stabilise water into a creamy structure, which results in a similar mouthfeel as fat. Oligofructose, on the other hand, is highly soluble and has a moderately sweet taste, rendering it an ideal natural sugar replacer. Both prebiotic dietary fibres have a low caloric value of 1.5 kcal/g, making them particularly suitable as ingredients in low energy foods. Over the years, mounting scientific evidence suggests that the ingredients can boost the feeling of satiety after a meal and may beneficially affect sugar and




Inulin and oligofructose are prebiotic dietary fibres that are extracted from the root of the chicory plant.

lipid metabolism. In addition, a growing body of research indicates that they can influence levels of food intake. This is due to their ability to modulate the blood concentrations of gut hormones involved in appetite regulation.

Inulin is a well-known fat replacer due to its ability to stabilise water into a creamy structure, which results in a similar mouthfeel as fat.

The Lipid-Carb Impact


ood intake and appetite are mediated by hormones that are released from the intestine in response to food, and are in communication with the brain. So, when energy reserves are low, the brain sends hunger-related signals in an effort to initiate food intake. Lipids and carbohydrates, such as glucose, fructose and galactose, stimulate GLP-1 secretion. So after a meal, these hormones are released from the gut, stimulating satiation. Non-digestible carbohydrates such as inulin and oligofructose, also have the capacity to stimulate the release of GLP-1, due to their selective fermentation in the colon. As prebiotic food ingredients, they affect the host by selectively stimulating the growth and / or activity of one or a limited number of beneficial bacteria in the colon (bifidobacteria and lactobacilli). Ghrelin is another hormone believed to contribute to the modulation of appetite. Normally, blood ghrelin levels increase during a period of food deprivation, signalling a feeling of hunger to the brain.

Lipid Metabolism Steatosis is a condition caused by an increased storage of fat in the liver cells, and is most often accompanied by the occurrence of obesity. This effect is linked to a decrease in fat formation (de novo lipogenesis), and corresponding accumulation in the liver. By contrast, no protection against steatosis was observed when other dietary fibres were added to the diet. These studies demonstrate that the prebiotic dietary fibres have the ability to lower blood lipids. This reduces body weight, and by doing so, may have the potential to protect against heart and liver disease. This effect on lipid metabolism is thought to be due to the




The Human Proof In a placebo-controlled human pilot intervention study, ten healthy volunteers were given either 8 grms of oligofructose or a placebo at breakfast and dinner for two weeks. Total energy intake during the day was significantly lower in the volunteers whose diets were supplemented with oligofructose. In addition, the supplementation was found to reduce hunger and prospective food consumption. More recently, a study by Steve Abrams and co-workers demonstrated for the first time that oligofructose enrich inulin may assist in maintaining appropriate body weight and body mass index (BMI) in adolescents. The research into this topic is an ongoing project, and more results will be shared as they become available for publication.

Gino Rodrigo, NSW, Australia

capacity of the ingredients to inhibit the formation of fat in the body.

Mounting scientific evidence suggests that the ingredients can boost the feeling of satiety after a meal and may beneficially affect sugar and lipid metabolism.

Food For The Future? As food manufacturers face growing pressure to formulate foods that can help weight management, ingredients that can curb appetite by increasing satiety promise implications. It

will increase the platform for product developers to use dietary fibre as a suitable solution for this problem. For more information, ENTER No: 0332

Encapsulating Probiotics For Survival


study published in the Journal of Food Science in February, states that probiotic bacteria may result in better survival of the bacteria. This can happen when the bacteria are encapsulated, while exposed to acidic conditions and high bile salt concentrations in the gastrointestinal tract. The researchers from Victoria University, Australia, used ten probiotic bacteria, including: Lactobacillus rhamnosus, Bifidobacterium longum, L salivarius, L plantarum, L acidophilus, L paracasei, B lactis type B1-04, B lactis type Bi-07, Howaru L rhamnosus, and Howaru B bifidum. The bacteria were encapsulated in various coating materials, including alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The acid tolerance of probiotic organisms was tested at pH2 over a two-hour incubation period. The bile tolerance was tested with taurocholic acid over an

eight-hour incubation period. Free probiotic organisms were used as a control. The researchers found that all probiotic organisms tested showed a gradual loss in viability when exposed to acidic conditions. However, the encapsulated bacteria survived better than the control group. Results suggest that microencapsulated probiotic organisms would still confer health benefits with one hour of exposure. The researchers concluded: “Microencapsulation may prove to be an important method of improving the viability of probiotic bacteria in acidic food products. This is to help deliver viable bacteria to the host’s gastrointestinal tract. Furthermore, the various encapsulating materials, in particular xanthan gum and carrageenan gum, appeared to be as effective as alginate in protecting probiotic cells from harsh environmental conditions.” _____________________________________ Enquiry No. 0333




Derived from the Japanese word for umai, meaning delicious, umami is variously translated as ‘savoury’, ‘brothy’ or ‘meaty’. To scientists, umami is the taste of many different amino acids, or the building blocks of protein. To chefs and food lovers, it’s a sense of gustatory completeness, of balanced flavour, of the sum being more than the total of its parts. Foods that are rich in umami present not only full-bodied taste, but also qualities of aroma and mouthfeel that are immediately discernible. Umami stimulates the appetite; it makes food taste good from first bite to last, and it helps to create satiation. History indicates that people have been aware of umami’s characteristics for thousands of years, yet it was only a few years ago that science confirmed its existence. A Bit of Science At its most basic, umami is believed to drive the appetite for protein. Protein (from the Greek protas, meaning ‘of primar y importance’) is an organic compound that consists

of amino acids joined by peptide bonds. Proteins are essential to the structure and function of all living cells, and they are broken down for the body’s use in a variety of different ways, including digestion. The most abundant amino acid in nature is glutamic acid, or lutamate, which is a key molecule in cellular metabolism; it exists in both the ‘free’ form, in plant and animal tissues, as well as ‘bound’ as part of a protein molecule with other amino acids. Free glutamate plays a role in palatability, and is naturally present in a number of foods, including mushrooms, aged cheese, tomatoes, meats

fish and poultry. Umami is provided by IMP (inosine monophosphate) and GMP (guanosine monophosphate), acids naturally present in many protein-rich foods. Generally speaking, IMP is found primarily in meat and other animal proteins, whereas GMP is more abundant in plants. Dried skipjack tuna flakes – the bonito used to make the Japanese broth dashi – is particularly rich in IMP, while dried shiitake mushrooms possess a very high concentration of GMP. T h e s y n e rg i s i n g e f f e c t between MSG, IMP and GMP produces a strong umami taste


connection Sweet, salty, bitter, sour… four of the basic tastes sensed by specialised receptor cells on the human tongue. And then there’s the lesser-known fifth basic taste – umami. By Mushroom Council.




in cer tain concentrations. Although the exact mechanism for this synergy is not yet known, according to Jacqueline Marcus at Kendall College, using a 50/50 blend of MSG and IMP, for example, can result in an eight fold increase in the umamienhancing effect.

the higher its level of free amino acids – thus, the superior flavour of a tomato that has been allowed to fully ripen before harvesting. Foods composed of ‘bound’ amino acids (those that are part of a protein molecule with other amino acids), on the other hand, need to be coaxed a bit in order

Yali Shi, Kaohsiung, Taiwan

Natural Sources of Glutamic Acid

Natural Sources IMP

Natural Sources GMP




Dried Mushrooms





Green Tea








Fresh Tomato Juice
















Chinese Cabbage

Natural processes used to create both, such as ripening, as well as drying, curing, aging and fermenting, serve to concentrate flavours by breaking down the protein molecules and liberating (freeing) the various components, including glutamic acid. How Umami Works As far as the cook is concerned, there are two forms of umami, ‘basic’ and ‘synergising’. Many foods have both, in particular such high-protein foods as meat, milk, mushrooms and seafood. Basic umami comes from amino acids, particularly glutamic acid, explains food expert David Kasabian, but it must be in the ‘free’ form (the type found in plant or animal tissues) to provide its characteristic taste. In general, the more mature a food,

the more flavour it develops, including umami. Foods that are already high in basic umami can get a flavour boost through either cooking or enzymatic action. Dry-aged steak, for instance, has more umami than ground beef; cook that steak and the umami sensation

to emphasise the taste of umami. This can be accomplished through cooking, in which the heat breaks down the amino acids or through enzymatic action in the form of aging, curing and fermentation. Through these processes, the amino acids become more available for the body to use; the food also increases in umami. And, generally speaking, the more slowly you cook something,

is multiplied. Likewise, sautéed mushrooms have more umami taste than raw mushrooms; as do dried. Synergising umami is d e l i v e re d b y n u c l e o t i d e s , chemical compounds that are the building blocks of RNA and DNA. Nucleotides, writes Kasabian, ‘are found in abundance in meats, shellfish and mushrooms. They too may be in free form or bound up in large, tasteless molecules. Like basic umami, synergising umami is developed when these large molecules are broken down into their tasty free nucleotides by cooking andenzymatic action.’ Why Umami Is Important Numerous studies have led the Food & Drug Administration to place MSG on the list of substances that are Generally Recognised


Isolating Umami


David Boylan, Queensland, Australia

As Safe (GRAS), a category that also includes salt, baking soda and vinegar. But, because umami packs the flavour that MSG does, chefs and food processors can now use all-natural ingredients to create flavourful dishes instead of MSG. With today’s focus on clean ingredients and natural flavours, umami can be a powerful tool in the kitchen and on the bench. The principles of umami can be used to enhance palatability, particularly in individuals who have experienced a decline in the ability to taste because of age, radiation treatments, or other health reasons. Properly used, umami highlights sweetness, lessens bitterness and counterbalances saltiness, and can contribute up to a 50 percent salt reduction without compromising desirability.

Think of such wholly satisfying foods such as pizza with tomato sauce and Parmesan. That’s umami in action.

Recent research indicating that children who say they ‘hate’ vegetables may be overly sensitive to bitter tastes, suggesting another possible role for umami. Because it helps create satiety, chefs and food processors can use natural sources of umami when formulating foods with an



ooks have understood the concept of umami for centuries, at even the most rudimentary and intuitive levels. In 1908, a professor at Tokyo Imperial University named Kikunae Ikeda began experimenting with konbu, a type of dried seaweed used (along with dried bonito tuna flakes) to make dashi, the flavourful broth that characterises many Japanese recipes. Ikeda was able to isolate this flavour in konbu broth by extracting crystals of glutamic acid, or glutamate, which had a distinctive taste that the professor christened umami. He sold the patent for the resulting seasoning to Ajinomoto, a Japanese company that produces food seasonings, cooking oils, foods and pharmaceuticals, which brought the product to the United States in 1917 in the form of monosodium glutamate, or MSG. It was not until 2000, however, that the presence of this fifth taste was confirmed by researchers at the University of Miami School of Medicine, who discovered taste receptors for umami. Subsequent research has uncovered a network of molecules and receptors that allows the brain to experience umami, working like a key in a lock to open the door to flavour.

eye toward reducing sodium and fat levels in the finished product. Umami & Mushrooms As previously noted, mushrooms are a valuable source of both basic and synergising umami. Although dried shiitakes represent the mother lode of mushroom-based umami, all mushrooms, as well as other fungi (including yeast!), contain umami. Generally speaking, the darker the mushroom the more umami it contains. That puts shiitakes, portabellas, morels and porcini at the top of the list, followed by chanterelles, crimini and button mushrooms. In addition, dried mushrooms tend to have more umami than fresh ones, and cooked mushrooms are more umami-rich than raw. Collectively speaking, this means that adding mushrooms in virtually any form – raw, sautéed, whole cap garnish, even a dusting of dried powder – will add an umami lift to foods. Bottom line, the more umami is present in food, the more flavourful it will be. That principle

covers both the ingredients, and the cooking or handling processes that are applied. Broiled or grilled steak topped with sautéed mushrooms, for instance, represents an umami ‘three-fer’: Basic and synergising umami are present in both the beef and the mushrooms, which are boosted through the cooking process. When this happens, the umami sensation – and the eating pleasure – is multiplied. The search is now on for receptors representing sweet, salty and the other basic tastes – in this regard, umami research has been instrumental in creating expanded interest in flavour science – and many experts believe other flavour mechanisms will eventually be discovered. Indeed, in November 2005 a team of French scientists found evidence for a sixth taste, for fatty substances, and some Japanese researchers refer to kokumi, which has been described as continuity, thickness and ‘mouthfulness.’ For more information, ENTER No: 0334




are all interconnected. Beyond traditional care products, which are topically applied, nutrition is gaining momentum in terms of how people look. Japan is the leading nutricosmetic products market, although the Asia-Pacific region as a whole is generally an important market for these products. With skin care a leading concern among consumers, the nutricosmetics market is still in its infancy and offers manufacturers an untapped audience for new product introductions that play to a consumer looking to add to or enhance their ‘beauty regime’. And, it is not limited to the female consumer. More men are realising that their health and appearance can enhance their success in many aspects of life. With more stress and pressure to succeed in all of these areas, this group is prime for easy-touse, multifunctional food and Media attention on nutricosmetics, sometimes called ‘skingestibles’, is whetting the consumer’s palate for an increase in product offerings within the food, beverage and supplement arenas. These ingredients are rich in a variety of nutrients and, when consumed, can enhance their overall outward appearance.

Consumers have come full circle in understanding the importance of a healthy diet’s long-term benefits, and are now becoming aware of the fact that what they eat also affects how they look. They are increasingly adapting a holistic approach to life and believe that physical health, mental health and beauty

Nutricosmetics: The Next Frontier The market is still in its infancy and offers manufacturers an untapped audience for product introductions. By Ram Chaudhari, chief scientific officer & senior executive VP, Fortitech




is, the more moisture your cells can retain. That contributes to plumper, younger looking skin.

facilitates easier oxygen exchange between the cells, which in turn provides nourishment.

Going Skin Deep So, what are some of the nutrients a manufacturer should consider when formulating a product targeted at enhancing consumer appearance? Collagen and elastin, omega 3 fatty acids, botanicals such as aloe vera and antioxidants – especially in the form of a superfruit such as açai or mangosteen, are just a few of the many nutrients that can positively impact the skin’s appearance.

• Aloe Vera Aloe Vera contains almost 20 amino acids, minerals like calcium, magnesium and sodium in sufficient quantities, enzymes, vitamins, polysaccharides, nitrogen and other components. This makes it a much sought after nutrient for a nutricosmetic application. It helps increase b l o o d c i rc u l a t i o n , a n d s o

• Superfruits Superfruits (ie: açai, goji, mangosteen, noni, pomegranate, sea-buckthorn, dragon fruit, Indian gooseberry and yumberry, etc) and their purported health benefits continue to gain notoriety as popular ingredients that target an array of health conditions. While clinical research on this category is still in its infancy,

• Collagen & Elastin Collagen and elastin are two main components of dermal connective tissue. When taken orally, collagen and elastin have reportedly shown a synergistic anti-wrinkle action. The skin is stimulated to lift and tone sagging areas, minimising lines and wrinkles while increasing moisture retention. It is watersoluble, fully digestible and can be applied to beverage formulations, making it an ideal nutrient for anti-aging applications. It can also be incorporated into capsules, tablets and food products, such as nutrition bars.

Superfruits and their purported health benefits continue to gain notoriety as popular ingredients that target an array of health conditions.

• Omega 3 Omega 3 fatty acids provide the cellular building blocks for skin rejuvenation. They also restore the oil needed to maintain a youthful and healthy appearance. When depleted of omega 3, skin can become dry and brittle and increase the effects of aging. These fatty acids not only act as barriers to harmful elements, such as free radicals, but also as the passageway for nutrients to cross in and out of each cell. As the cell membrane holds water in, the stronger that barrier

Gary Tamin Jakarta, Indonesia

beverage products that address their health concerns as well as their appearance.

these fruits and their benefit claims have been culturally upheld by the various ethnic groups whose diets include these exotic fruits. The claims centre on their antioxidant capacity and ranges from promoting heart health to anti-aging and increased immunity. Their high ORAC (Oxidant Radical Absorbance Capacity) makes them a strong contender




in helping to eliminate free radical scavengers from damaging the membrane of skin cells and potentially allowing damage to the DNA of those cells. Other beneficial antioxidants for skin care include vitamins A, C and E.

F o r e x a m p l e , i o d i n e ’s ingredient form may be potassium iodide – which can promote healthy hair, nails, skin and teeth; magnesium, which can help to restore the skin’s flexibility and moisture, may be magnesium phosphate; zinc, which can aid in acne treatment may be zinc citrate; copper, which can possibly combat wrinkles, may be copper sulphate; and calcium, another anti-aging nutrient, could possibly be tricalcium phosphate. This is dependent upon what other ingredients are utilised in the premix.

Formulation Challenges Utilising any of the above mentioned ingredients would be best addressed by employing a custom blended nutrient premix. The challenges associated with premix formulations that incor-

porate multiple nutrients include: • Type of finished product • Taste and flavour • Colour • Solubility • Bioavailability • pH level • Safety/toxicity • Interactions among various ingredients, and their bioavailability and stability individually

Factors that can affect stability, for instance, include temperature, pH, oxygen, shelf life, type of packaging, light and moisture; to name a few. And an example of a potential interaction is the formulation of a product that contains thiamine, as well as a superfruit and its possible sulphur dioxide content. Thiamine plays an important role in helping the body maintain good skin, metabolise carbohydrates and fat to produce energy, and helps to maintain proper functioning of the heart, as well as the ner vous and digestive systems. Combining this nutrient with a superfruit can possibly result in immediate degradation of thiamine. This is due to the fruit’s carry-over of sulphur dioxide. The level of sulphur dioxide should be determined prior to fortification. Also, appropriate overages should be added to compensate for losses. Many factors can contribute to minimising interactions. A manufacturer can separate vitamins and minerals into two individual premixes, or encapsulate certain vitamins or minerals, or utilise a particular form of a specific ingredient.

The Aesthetic Edge The incorporation of nutrient premixes targeting health and beauty in food and beverage fortification is an essential step that manufacturers will need to take, if they are to stay competitive in today’s marketplace. H o w e v e r, g i v e n t o d a y ’s current events surrounding contamination issues relating to nutrients. As such, it is important to work with a premix manufacturer whose strong relationships and strict quality assurance and control guidelines with their suppliers ensure quality, traceability and accuracy of the nutrients. To successfully introduce new products to the marketplace, a manufacturer needs to lay a solid foundation at the very beginning of the development process. That foundation should include partnering with an experienced nutritional premix formulator. The partnership can 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 delivers repeat purchase. For more information, ENTER No: 0335




Market Report

Nutraceuticals Trends Walter Groesel, Vienna, Austria

N u t r a c e u t i c a l s can be defined as any substance that may be considered a food or part of a food. They can also be classified as dietary supplements, which provides health benefits beyond basic nutrition, including the prevention and treatment of diseases. The contemporary lifestyle categorised by growing stress levels, poor eating habits and a lack of exercise, has increased the incidence of health disorders globally. Obesity, blood sugar, digestive disorders and heart ailments have become more common than the common cold.

Peter W, Germany

Classified among modern day ingredients, where optimising nutrition is not only to prevent deficiency, but also to promote health. By Chandrasekhar Shankaar, research analyst, Frost & Sullivan Tipping The Scale Obesity is no longer an image and vanity related issue, as clinical trials have clearly established its connection with other diseases. This includes an accelerated onset of diabetes and cardiovascular disease. The World Health Organization (WHO) predicts that there will be more than 1.5 billion obese people globally by 2015. A study, published by Annals of Internal Medicine in their October 2006 issue, reported that 9 out of 10 men, and 7 out of 10 women will

eventually become overweight. According to the International Association For The Study Of Obesity (IASO), the UK has the highest percentage of obese adults (62.2 percent), followed by Germany and Spain where over 50 percent of the population is overweight. Market opportunities are expected to follow suit, with the UK providing the largest market for weight management ingredients in Europe. Globally, Europe is the most innovative region, with more than 50 percent




Current Ingredients Effects CLA

Reduction of fat mass and induction of lean body mass

Protein Isolates

Suppresses the appetite


Increases satietogenic gut peptides (appetite suppressing peptides) and reduces energy intake

Citrus Aurantium (bitter orange)

Has thermogenic properties, which increases the conversion of calories to heat

Ken Bosma, Arizona, US

New Ingredients Effects

Jojoba plant extract is said to be responsible for decreased food intake and weight loss.

of all weight control products being launched here in Europe. The dairy and bakery sectors have spearheaded most of the new product launches catering to the weight control trend. Matters Of The Heart Cardiovascular disease (CVD) includes myocardial infarction (heart attack), hypertension (high blood pressure), hypercholesterolemia (high cholesterol), and cerebrovascular disease (stroke).

Caralluma Fimbriata

Appetite suppressant

Simmondsia chinensis (Jojoba Plant Extract)

Responsible for decreased food intake and weight loss

Pinoleic acid

Suppresses appetite

Some of the existing and the impending ingredients for weight control in Europe in 2007. Current Ingredients Effects Oat fiber (beta-glucans)

Decreases total cholesterol levels

Soy protein

Reduces cholesterol levels, pronounced lipid-lowering effect with LDL cholesterol

Phytosterols (beta-sitosterols)

Lower LDL cholesterol concentrations by inhibiting cholesterol absorption in the intestine


Protects components of cell membranes including lipoproteins, proteins and DNA. Also enhances lipid oxidation, decreasing the risk of CVD

Casein peptide (C12)

Inhibits Angiotensin Converting Enzyme (ACE). Also contains alginic acid, that provides the support for a healthy blood pressure

Tripeptides (L-valyl-L-prolyl- L-proline and L-isoleucyl- L-prolyI-L-proline)

Inhibits ACE activity, that causes blood vessels to narrow, lowering blood pressure effectively

New Ingredients Effects

Pomegranate extract enhances cardiac lipid metabolism by activating specific genes involved in fatty acid transport.


Lowers cholesterol concentration by decreasing cholesterol synthesis

Pomegranate extract

Enhances cardiac lipid metabolism by activating specific genes involved in fatty acid transport. Also inhibits the lipid uptake into cardiac cells

Rice bran oil Cinnamon

Contains phytosterols, triterpene alcohols, tocopherols, and tocotrienols, that act as hypocholesterolemic agents Reduces SBP (Systolic Blood Pressure)

Sesamin lignans

Suppresses the development of hypertension


Found to reduce symptoms associated with hypertension including elevated blood pressure

Existing and impending ingredients for heart health in Europe in 2007.



According to the Oxford University research published online in the European Heart Journal, the costs associated with CVD in 2003 amounted to â‚Ź169 billion (US$220 billion) in the European Union. The WHO estimated that about 16.6 million people around the globe die of CVD each year. They also predict that this may rise to 11.1 million by 2020. A lot of new products have been launched to lower or regulate blood pressure and cholesterol since 2002. The blood pressure market is a relatively untapped source of revenue in food and drinks. Currently, bioactive peptides and low (or zero) sodium foodstuffs are the only products, marketed on a large scale with health claims attached. Legislative restrictions are holding back new product development across Europe, although some countries have been granted label claims for phytosterols and soy proteins. The largest market for heart health food and drinks in 2005 in Europe was Germany. Gutsy Pursuit There is an increased number of incidences related to intestinal diseases and other digestive disorders among the general public. By 2010, people suffering from Irritable Bowel Syndrome (IBS) are anticipated to increase to about one million in France, Germany, Italy, Spain and UK. Another issue entwined with digestive health is the growing prevalence of food allergies. Digestive health problems are increasing in incidence, as is consumer awareness of food allergies, and also the intolerance of associated ‘non-allergic’ ingredients and flavour profiles. As a result, the market



The consumer preference coupled with the increasing incidence of various diseases has provided high growth potential for nutraceuticals in the European market.

for digestive health remedies has expanded in many directions, t o m a t c h t h e u p s u rg e i n digestive ailments. Europe is the most innovative region in the digestive health and allergen-free trend, with about 45 percent of all digestive health products being launched here. By 2010, the total market for European digestive health products is expected to increase by more than 50 percent. Market Opportunities Consumers around the world are expecting more from food products than basic nutrition. The consumer preference coupled with the increasing incidence of various diseases has provided h i g h g ro w t h p o t e n t i a l f o r nutraceuticals in the European market. Factors currently influencing the growth of the sector include

regulatory issues, consumer opinions, and the need for more conclusive research into new and novel ingredients. Market participants are anticipated to face several challenges, such as; legislative issues, educating consumers on the health benefits of nutraceuticals, building consumer loyalty and developing innovative products to increase market share. Innovation and aggressive marketing are the two pillars on which the companies would be able to achieve success in this market. Companies have to be prepared to significantly invest in research and development, advertising and also promotional activities. This builds brand awareness and increases product acceptance in the market. For more information, ENTER No: 0336

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Sanja Gjenero, Zagreb, Croatia


r e v O Is Weight management solutions are becoming more prevalent and this offers profit potential for product manufacturers. By Emily Tellers, product manager, Fabuless, DSM Food Specialties The number of over weight people in Asia is increasing. In China alone, obesity has grown by 97 percent in the past 10 years, according to the most recent government report . The changing dietary patterns towards energydense and high fat foods, together with a more sedentary lifestyle has contributed to this rise. However, there are now signs that consumers are taking action to manage this growing health issue. According to studies, the Chinese weight management market is expected to reach RMB 60 billion (US$8.8 billion) by 2010. Change is evidently taking place and weight management solutions are becoming more prevalent. This signifies great profit potential for both domestic and

international weight management product manufacturers. Calorie Content & Weight Loss Consumers across the globe are increasingly well educated and aware of health and wellness issues. This is thanks to mass media campaigns and countless published studies and reports. There is a clear move away from just selecting the ‘no fat’, ‘no sugar added’ versions of favourite foods which do not fit with the current trend for wholesome, natural eating. Plus, these so called ‘fad diets’ which focus on reducing specific nutrient content have been dismissed by a recent two year study published this year in The




New England Journal of Medicine. Researchers concluded that the macronutrient make-up of the diet is not the main influential factor. Rather, it is the total calorie content that ultimately impacts on weight loss. The whole area of weight management presents consumers with an enduring dilemma – no matter where they are in the world. In Asia, AC Nielsen reports that although more consumers want to control their weight better, few manage it successfully. Overall, people opt for cutting out foods they consider to be fattening, rather than eating more healthily or following an exercise routine. Of those questioned, 36 percent claimed they reduced fat intake. Reducing certain foods is a very negative approach to the issue, which may explain consumers’ lack of enthusiasm and limited success.


Reducing Calorie Consumption


atiety is the process which underpins Fabuless from DSM. Fabuless is a patented protected combination of oat and palm oils that is formulated in an emulsion and has been developed for use in dairy products, meal replacement products and dietary supplements. Science based evidence is fundamental to convince manufacturers and consumers alike of the efficacy and credibility of health claims. The most recent clinical trial carried out by the University of Maastricht in the Netherlands, showed that daily consumption of yoghurt containing Fabuless significantly aids weight maintenance after weight loss, resulting in reduced waist circumference and a lower body mass index (BMI). ___________________________________________________ Enquiry No. 0340

in supplement form, these products claim to have a positive impact on weight loss. The processes claimed include energy expenditure, dietary fat absorption, fat synthesis and carbohydrate metabolism.

Dietary Claims & Miracle Pills The boom in bioactive ingredients can be par tially explained by this unwillingness or inability of consumers to follow sustained diets, pursue fitness regimes or change their dietary habits. Commonly sold

However, the number of competing supplements on the market, each with its own dietary claims, often creates conflicting messages and ultimately leads to more confusion and suspicion from consumers. So where does




that leave the weight-conscious consumer? In short, consumers want help with weight management rather than strict diets which change their lifestyles or

Consumers want help with weight management rather than strict diets which change their lifestyles or cause them to sacrifice the foods they enjoy.

Satiation & Satiety The answer could lie in the area of weight management – the concept of satiety or appetite satisfaction. The physiological processes behind food intake and the control of human appetite are complex and not fully understood. When food consumption reduces hunger and inhibits further eating, two processes are involved: satiation and satiety. Satiation occurs while you are eating. Satiety starts at the end of the The product would meal until the start of the use the body’s own next one. In simple terms, natural appetite control satiety is how long the conmechanism to help sumer remains satisfied reduce calorie intake by his or her food intake, by eating less, making it and therefore, how long it easier for consumers to will be before seeking achieve their goals. further nourishment. The consumer attractions of a product that acts on satiety are clear, however, while less effort will be involved, consumers must still actively cause them to sacrifice the foods manage their diet and lifestyle they enjoy. Nor do consumers as it does not provide an excuse trust dietary supplements to to eat and live unhealthily. The deliver a slimmer figure in a product would use the body’s pill. They want products that fit own natural appetite control into their current lifestyles and mechanism to help reduce dietary habits. calorie intake by eating less, These conflicting demands making it easier for consumers have led ingredient suppliers to to achieve their goals. recognise a clear opening in the Using proven ingredients market. This is an opportunity enables manufacturers to meet to formulate foods with a highly more consumer needs at once. marketable health message and The products are differentiated positive weight management from many other weight control p o s i t i o n i n g . A n u m b e r o f products by the scientific evidence individual ingredient offerings behind them. Consumers simply have entered the arena from sugar eat less in a natural way. It’s hasslesubstitutes and fat mimetics free support with calorie control to botanical extracts, dairy- that aims to harness the body’s based additives and resistant own hunger-management system. starches. From the numerous And that’s a powerful proposition products of offer, which has the for the Asian market. clinical evidence to support the For more information, claims and proven international ENTER No: 0341 consumer appeal?

Enquiry Number





Market Report

Weight Management:


S Gjenero,Zagreb,Croatia

New Heights

The market for weight management-positioned foods and beverages is undergoing a shift from better-for-you variety towards functional offerings. By Ewa Hudson, industry manager, health and wellness, Euromonitor International

A lt h o u g h better -for -you (BFY) foods and beverages remain popular with today’s weight-conscious consumers, the category is stagnating. It is estimated that BFY packaged foods achieved value sales of US$116 billion in 2007, and US$36 million for beverages. The annual value growth rate was marginally higher than the two to four percent achieved by the overall packaged food and beverages market over the 2002-2007 review period. In comparison, the world market for fortified/functional foods and beverages is much more dynamic.

In 2007, growth in value sales continued at around 10 percent. The BFY malaise is primarily down to market saturation in its core consumer geographies: 80 percent of the products are sold in Western Europe and North America. Despite rapidly rising obesity levels, emerging markets are not keen on BFY. Consumers in these markets often fail to see the point of paying the same amount of money for a product which has had some of its tastiest ingredients removed. Functional products, on the other hand, appeal to consumers in virtually all markets.

This is because they offer innovation and attractive health benefits. In this context, it is no surprise that aspiring slimmers everywhere are drawn to weight management products that offer ‘positive nutrition’ in the form of added functional ingredients. Three’s The Charm Functional weight management products come in three broad categories: • Products which suppress appetite/induce satiety and feature functional ingredients such as chromium, hoodia gordonii, fat emulsions, added protein, fibre; • P r o d u c t s w h i c h b o o s t metabolism with ingredients such as conjugated linoleic acid (CLA), omega-3, green tea extract; • Products that inhibit digestion o f m a c ro n u t r i e n t s ( e g : carbohydrates, fats) or their conversion into body fat, such as hydroxycitric acid (HCA). Apart from the meal replacement slimming product category, opportunities for leveraging these weight management functionalities exist across virtually all food and beverage sectors. Got Milk? Milk is often deemed the ‘perfect food’, and its composition makes it the ideal base for weight management foods. Milk’s natural attributes can be further improved upon in the manufacture of dairy products. For example, during yoghurt production, fat and carbohydrate can be further reduced and the protein content elevated. This enhances the end product’s



natural high satiety-inducing properties. Milk is also high in calcium, which many studies have shown to act as a weight management nutrient. Dairy products provide the ideal medium for the addition of many types of functional ingredients, not in the least part due to the global probiotic yoghurt boom. Consumers around the world are more than ready for the next line of functional dairy products. Those popular one-shot yoghurt drinks, for example, lend themselves especially well to employing a satiety – enhancing positioning. CLA occurs naturally in dairy foods, albeit in low levels. However, unlike with calcium, consumers do not realise that there is a connection between CLA and milk. As such, this natural association cannot yet be successfully leveraged. Until this situation is improved, CLA’s potential as a weight management ingredient is unlikely to progress beyond its current niche status. A Bakery For Potential In terms of weight management positioning, the bakery sector’s undisputed heyday was the Atkins Diet boom. At the height of the fad in 2004, reduced-carbohydrate bakery products achieved global value sales of US$1.5 billion. Consumers’ common sense won out in the end, and they duly rejected such highly priced and paradoxical products as lowcarbohydrate bread and pasta. Unlike omega-3 fatty acids, which have found their way into bread, establishing a successful category, CLA and other weight management ingredients have not quite made it yet. This is a poor state of affairs, especially considering that weight

Igor Dugonjic, Sarajevo, Bosnia


Bread or breakfast cereals would offer a golden opportunity for CLA and other weight management ingredients.

management products ideally need to have a daily presence in consumers’ lives. If they are to stand any chance of being effective, products like bread or breakfast cereals would offer a golden opportunity here. Kellogg, for one, is being proactive with its Special K brand, which has always been clearly positioned as a weight management product. In April 2007, Kellogg introduced Special K Sustain with cereal fibre and

Kellogg introduced Special K Sustain with cereal fibre and soy protein to help consumers feel fuller for longer, homing in on the satiety trend.

soy protein to help consumers feel fuller for longer, homing in on the satiety trend. Japanese baker y product manufacturers are even more adventurous. Asahi Food & Healthcare, for example, launched a cake bar with konjac, a soluble fibre which forms a gel-like substance in the digestive system and is digested very slowly, giving the sensation of lasting fullness and satiety. Chromium, an essential trace element pivotal in blood sugar regulation, is promoted in the dietary supplements realm as fighting off sugar cravings. This would make it an ideal ingredient to be added to staple bakery products, such as bread and breakfast cereals. Hydroxycitric acid (HCA), which is purported to inhibit the conversion of carbohydrates into fat, also offers potential for carbohydrate-rich, and low-fat bakery products such as bread and breakfast cereals. Fizzling Functional Drinks In the energy drinks sector, there is a myriad of small and medium-sized players offering weight management-positioned products. This includes Marquis Platinum, which launched the Vitality Drink in the US in 2008. The product, which contains green tea extracts, is marketed as an energy drink with a calorieburning formulation. Functional water is benefiting from the bottled water industry’s well-communicated rehydration message. Bottled water consumption, in general, is already firmly associated with weight management in consumers’ minds, and manufacturers are capitalising on this. For more information, ENTER No: 0342




We cannot function without energy. In this respect, the human body functions just like a car engine. Except that it runs on carbohydrates, proteins, and fats instead of petrol or diesel fuel. The body stores a large proportion of these fuels, and taps into the appropriate energy source as and when required. It has become apparent in recent years that the proportion of energy derived from fat plays an important role in athletic performance, and also in connection with obesity and insulin resistance. It has now been proven that there is a form of low-glycemic carbohydrate that promotes fat burning, by increasing the proportion of fat-derived energy in the total amount of energy used by the body. Energy Powerhouse The two principal storage depots involved in the generation of usable energy are: carbohydrates in the form of glycogen and lipids.


These two energy sources differ fundamentally in the way they deliver energy: Carbohydrates are immediately available and are transformed very rapidly into work. In contrast, lipid metabolism proceeds much slower because it is much more complex. That is why the body first takes recourse primarily to its glycogen reserves when it performs a strenuous activity. When these reserves are widely exhausted, and the body has to increase the proportion of fat used as energy, a drop in performance ensues. The challenge at hand is therefore that of raising the body’s lipid metabolism capacity. It is their pronounced fat oxidation capacity that enables athletes to use fat as substrate when their glycogen stores are depleted. In contrast, overweight persons and patients suffering from insulin resistance and type 2 diabetes have a restricted lipid metabolism capacity.

: b r a GI C


Lipid Metabolism & Nutrition Insulin inhibits lipid metabolism. Responsible for regulation of the glycogen concentration in the blood, it is released in particularly large quantities after ingestion of high-glycemic carbohydrates. These are readily metabolised carbohydrates that rapidly enter the bloodstream. This causes the blood sugar concentration to rise quickly to a high level, only to fall below the basal level just after a relatively short time. The glycemic effect of a carbohydrate is expressed relative to that of glucose, which is assigned a socalled glycemic index of 100 as reference standard. In order to attain maximum possible fat burn, while minimising t h e p ro p o r t i o n o f e n e rg y derived from carbohydrates, the concentration of insulin in the blood should be as low as possible. However, since the body needs carbohydrates as an important fuel before, during, and after exertion, and even while resting, it is impossible to do without them.

fat or otes unities f , m o rn ort y pr t onl rket opp n Hui Fe o n a Ta ate hydrup new mucts. Bynit o b r ti od ca s mic so open tional pr o – Pala e c y l l e a n -g nc Low ing, but ers of fu ager, Be n n r r bu ufactu les ma man nical sa tech




A solution comes in the form of low-glycemic carbohydrates, which have only a marginal effect on insulin levels. The downside of many low glycemic carbohydrates like for example soluble fibres, is that they do not provide a sufficient amount of glucose energy. This is the primary energy to physical and mental performance. Firing Up Ingredient Various studies have already established that Palatinit’s low glycemic carbohydrate increases the proportion of energy derived from fat in the overall energy consumption. This applies both to athletes and to persons leading less physically active lives. It acts by increasing the fat burning rate, or the proportion of overall energy production that comes from fat. An increased fat burning rate means that athletes can draw on their carbohydrate reserves for longer and burn fat more effectively, whereas less active persons can target unwanted fat deposits. The studies investigated the effect of this low glycemic

Beneo – Palatinit: Low-Glycemic Carbohydrate


alatinose (glycemic index:32) is a disaccharide with the generic name isomaltulose, which occurs naturally in honey and sugar cane. Produced from pure beet sugar, it has a mild sugar-like sweetness. Palatinose is acid-resistant and non-hygroscopic, so it does not tend to absorb moisture from the ambient air. It does not cake, even at high temperatures and high levels of humidity, but remains dry and free-flowing. The ingredient has no effect on glucose metabolism. It is a carbohydrate that provides a sustained supply of energy in the form of glucose, while promoting fat oxidation at the same time. Depending upon the particular concept and the demands of the target group, the product can be combined with other ingredients such as caffeine, green tea extract, appetite suppressants, L-carnitine, or vitamins and minerals. ________________________________________________ Enquiry No. 0343

carbohydrate, on blood sugar and insulin levels, the content of free fatty acids in the blood, and a possible influence on energy production from the body’s carbohydrate or fat reserves. The results of the study indicate that this low-glycemic carbohydrate can play a decisive role in sport, and in weight reduction and management. Athletes even derive a dual benefit from the functional carbohydrate: Energy in the form of glucose is available for a longer period during endurance sports, while a greater proportion of energy can be released from body fat. Beverage concepts providing corresponding benefits offer multiple product positioning possibilities and enormous market potential.

Charging Ahead A glance at developments in the area of sports drinks reveals the great potential of such products. It is not just athletes that can benefit but anyone looking for improved energy and mental performance from a sports drink. According to Euromonitor the demand for sports drinks is great and the worldwide market has grown from 45 percent from 2002 to 2007. This translates to a yearly growth of approximately nine percent. Furthermore, business consultant from Reuters Business Insights expect the market to grow another 30 percent by 2011, with Germany, Spain and the UK the biggest consumers in Europe. For more information, ENTER No: 0344




Antioxidant Appeal The first product mentioned is Rooibos, or Aspalatus linearis, yields a leaf tea known as Red Bush or Green Rooibos. Red Rooibos contains natural vitamin C and is caffeine free. It is the process of oxidation (often described as fermentation) that gives the leaves their mostly reddish, slightly brown tint. Green Rooibos is considered to have a higher level of antioxidants than the regular (oxidises) varieties. The flavour characteristics of Red Rooibos have an appealing aroma with a mildly citric aspect with sweetness and notes in a range of vanilla, spice or nutlike. Unlike black tea, Rooibos does not tend to become bitter even when steeped a long time. Perhaps, not surprisingly, Green Rooibos by comparison

African Attractions Rooibos, Honeybush or Cyclopia intermedia, has found its way to a new audience in search of healthier beverage choices made with natural ingredients. By Michael Sophinos, President, N America, Afrinatural Corp.

Diego Medrano, Madrid, Spain

When a new food or beverage product comes to market, there has been an increasingly wider array of natural and specialty ingredient choices to rely upon. In the popular area of tea-based beverages, are two ingredients, Rooibos and Honeybush, which both have long traditions of use in Africa. Recently, these tea selections have gained a lot of appeal t h ro u g h o u t t h e w o r l d a s naturally caffeine-free and rich in antioxidants. The added advantage is that both are readily available from organically-grown sources, creates even more favorable news for manufacturers and consumers who seek this option.

conscious consumers include the presence of such minerals as potassium, manganese, zinc. A lack of these or other key nutrients in the diet may lead to a weakened immune system. Slight deficiencies of m i c ro n u t r i e n t s ( n u t r i e n t s required only in a small amount) do not cause obvious symptoms of health concerns, but they can

has a light flavour, fresh aroma of malt and naturally mild sweetness. The low tannin content of both types of Rooibos is likely the reason for the lack of bitterness associated with more tannin-rich teas. Other Benefits Nutritional benefits to health-




affect a body’s ability to resist disease and infection. Marginal nutrient deficiencies are very common in both younger and older individuals. The rich antioxidant content found in Rooibos has created a boost in its appeal and demand. Oxidants, also known as free radicals, are the harmful byproducts our bodies make when we turn food into energy. Free radicals are capable of cellular damage and suppressing the body’s immune system. Therefore, healthier beverage choices made with natural ingredients that feature such nutritional components and antioxidant benefits enhance the value to the consumer.


Rooibos & Honeybush Tea-Based Beverages


or popular tea-based beverages, Afrinatural’s offerings include two specialty organic ingredients, Rooibos and Honeybush. Rooibos, or Aspalatus linearis, is pictured in its lightly flavored ‘green’ variety. Honeybush or Cyclopia intermedia, has also reached new audiences of healthy beverage and herbal tea-based product consumers. These tea selections are naturally caffeine-free and rich in antioxidants. Afrinatural Corp, based in Atlanta, Georgia in the United States, offers a wide range of natural ingredients from South Africa, West Africa, Madagascar and the tropical regions. The ingredients are organic and are harvested from natural resources with a focus on ensuring sustainability for future generations. A selection of specialty ingredients available include: grape seed extract, green Rooibos, Honeybush, Sceletium, Hoodia Gordonii and Aloe vera. ___________________________________________ Enquiry No. 0350

Taste Experiences Along with Rooibos, Honeybush or Cyclopia intermedia, has found its way among new audiences of healthy beverage and herbal tea-based products. Honeybush has its origins in Southern Africa where it is indigenous. Its intriguing and descriptive name foretell of flavour characteristics from honey-scented flower blossoms, leaves and stem portions of the Cyclopia plant.

Honeybush tea is also available in organic varieties and is enjoyed similar to Rooibos, being caffeine-free and also low in tannins, typically containing somewhat less than one-half of one percent (0.5 percent). The flavour is pleasingly honey-like with mildly fruity and spicy nuances. The aroma has a fullness that is inviting and complex. The above herbal teas are consumed quite satisfyingly without added sweeteners. However, it is interesting to note that many flavour blends have been combined for a variety of increased taste experiences. Green Rooibos has been combined with natural pear

fruit and cream flavors. Red Rooibos has been blended with hibiscus or rose petals, also with wild cherry or apple, almond nut and even with Chai spice blends for exceptional v a r i e t y. B o t h Rooibos and Honeybush teas are enjoyed when available hot or cold. The opportunity to enhance beverage choices with versatile Rooibos and Honeybush will lead to more caffeine-free, antioxidantrich options for consumers. For more information, ENTER No: 0351




Ove T‘pfer, Fredrikstad, Norway

Neuenkirchen and production sites in Poland, Ukraine and Turkey. Further afield high grade apple materials are sourced from China and South America.


Concentrate On This

After citrus, apple has consistently maintained its role as one of the two most important flavours for the beverage industry. This versatile fruit has more varieties than any other fruit species and the choice is steadily increasing, as fashion and commercial needs evolve. Having access to a wide range of consistently high quality fruits is the prerequisite for building innovative flavours and products. It is this attention to detail that

hase Apple p rates can be concentr a wide variety used fo age formats. of bever ert Eickmeier, By Herb arketing senior mr, Döhler manage

enables the apple flavours to be brought to a new level of finesse and sophistication. Döhler has developed expertise in obtaining added value apple ingredients with its associate company Dinter at

Just Juice When apples are processed into apple concentrate, some 80 percent of the water contained in the juice evaporates. This is a carefully controlled, gentle process. The flavour of the juice evaporated with the water is recovered from the vapours through a distillation process within a flavour recovery unit incorporated in the evaporator. Typically the flavour recovery takes place at, a ratio of one litre of flavour to 150 litres of apple juice. Borrowing from the terminology used in the proces-sing of citrus fruits, in which two phases are extracted as flavour (a ‘water phase’ and an ‘oil phase’) the apple flavour extracted is referred to as ‘150-fold apple water phase’. Geographical origin, the harvest timing and the climate during the growing period will all impact on the aroma relevant ingredients within the 150-




fold apple water phase. These fluctuations can affect the specific qualities of 150-fold apple water phase, a potentially problematic issue for beverages that require consistent sensory properties. To deliver predictability and sensory consistency, Dinter’s Polish plant uses a ‘spinning cone technology’. This equipment permits the distillation process to very gently concentrate water phases with an extremely fine degree of control. The results mean that, for example, a 150fold apple water phase can be concentrated by a factor of 16.7 to produce a 2,500-fold apple water phase. This level of concentration, in conjunction with other endprocess advanced methodology, makes it possible to manufacture special taste profiles that can be reproduced continually and in sufficient quantities to support brand and product sensory profiles consistently over time – a major commercial competitive edge for beverage manufacturers. Market Advantages Apple phase concentrates, produced from this process, a re p r i m a r i l y s u p p l i e d t o customers for re-flavouring rediluted apple juice concentrates. However, the quality of the output means that they can also be used for application in other compounds for a wide variety of beverage formats. For manufacturers around the world, these products have some important market advantages. They can deliver a taste profile tailored to fit precisely defined criteria, they offer standardisation on certain ingredients and they deliver consistent quality over time. In an economic climate where transportation costs are critical, in comparison with

a 150-fold apple water phase, the volume reduction results in a material lowering of distribution costs. The sheer variety of apples available around the world places great demands on the skills of the flavourist. Popular apple tastes range from sweet-mild to tart-tangy. In lightly flavoured beverages, for example many Aqua Plus concepts, red apple

flavours are often preferred. The fresh, slightly acidic taste of Granny Smith, the world’s favourite crisp green apple, is used extensively in drinks that require high thirst quenching properties and a natural freshness – ideal for sports and fitness positioning. For more information, ENTER No: 0352


Red, Yellow & Green Apples


he DöhlerGroup has developed a broad portfolio of red, yellow and green apple flavours for use in a wide range of products and applications. To deliver predictability and sensory consistency, the company’s spinning cone technology enables the distillation process to very gently concentrate water phases with a fine degree of control. The results mean that, for example, a 150-fold apple waterphase can be concentrated by a factor of 16.7 to produce a 2,500-fold apple waterphase. The company is able to fractionate flavours into their individual, essential taste giving components. In this way, the group has developed a broad portfolio of red, yellow and green apple flavours for use in a wide range of products and applications. _________________________________________ Enquiry No. 0353






Target on

Supermarkets are beginning to realise the advantages of implementing RFID systems in managing their supply chain. By Alex Cheng, senior marketing manager, Sato International Asia Pacific Fancy pushing an RFID-enabled shopping trolley fitted with an LCD screen showing you the exact location of your favourite chocolate in a supermarket? This is just one example of what this technology can do. This new age trolley has already made its way into the United Kingdom and Singapore, and will be available to the rest of Asia in the next few years.

Major supermarkets and their suppliers worldwide have begun to notice the benefits of using barcode, RFID and digital systems in their total supply chain management. This helps to keep track of their goods, coordinates delivery, as well as sales. Such systems require each product to be identified with a unique number, where barcodes are currently used. Following

Wal-Mart’s initiative to get its top 100 suppliers to supply products with RFID tags on cases and pallets, RFID applications have received global attention. The Metro Group – a Germanbased retail giant, ranked as the fifth largest retailer in the world – followed suit with a pallet and carton level RFID compliance programme. This programme mandates its top 650 suppliers to be equipped with a tag. Go With The Flow The technology is known for its flexibility, high data storage capacities, increased data collection throughput, as well as immediacy and accuracy of data collection. To better understand how it can benefit the food retail industry, let’s take an application tour of the process flow. The process flow begins when a food manufacturer receives an order, to the part where the supermarket confirms receipt




• Food Manufacturer Receives Order At the start of this process flow, the food manufacturing process is an important point that makes or breaks the flow. Any delay in this application can impact operating income and customer loyalty. Applications such as preventive applications, are critical for food manufacturers to achieve faster turnaround time without compromising food quality. In a typical fast food environment, there could be about 20 frozen ingredients and foodstuffs that are usually dealt with on a daily basis. Each of the ingredients can bear different expiry dates. This can make tracking troublesome, if it is not carried out systematically.

Sharlene Jackson, UK

of the goods. This process goes right down to the end point, where payment is made.


A Commitment For Green Earth


eing environmentally friendly seems to be the key topic for many companies nowadays. Especially with the recent emergence of ‘Go Green’ initiatives and activities recently, new technologies like renewable energy, wave power, and clean air technologies have stimulated the development of many innovative eco-friendly products and solutions. Sato has developed the Eco label, a fully recyclable liner substrate. Benefits associated with the use of the labels include higher application speed; fewer roll changes, as well as a reduction in wastage. Another green move by the company is indicated with the greenhouse gas (GHG) certification, carboNZero, awarded to its New Zealand arm. This certification recognises initiatives to reduce emissions through waste reduction and improve energy efficiency. The company is also a corporate partner in Oji Paper’s afforestation business in Laos from January 2006. This partnership saw the planting of 11,888 hectares of about 14.86 million eucalyptus and acacia trees in March last year.

To ensure sufficient stock for operating efficiency and food freshness, preventive applications such as labelling on ingredients can be applied.

To ensure sufficient stock for operating efficiency and food freshness, applications such as labelling on ingredients can be applied. This helps to keep track of important information like quantity level, and expiry date prevents wastage.




Once the goods are ready, they are packed into pallets that are labelled with RFID tags. When the driver makes a delivery, the pallets are scanned and information such as pallet number, outgoing date and destination are recorded on the handheld scanner.

and moved into the supermarkets, managing their display is another critical point of control. Printing and applying accurate, legible and eye-catching price labels on display shelves can generate stronger awareness. A mobile labelling and printing application is the ideal solution for this requirement. Employees carr y mobile printers that are secured with

• Supermarket Receives Goods Upon arrival at the supermarket, the sensors on the RFID gantry will read the labels on the pallets. As the pallets are moved into the warehouse, they will pass through strategically located gates that monitor its movement. This information is uploaded into the database via a webbased application. The goods are then unpacked in the warehouse, ready for shelf display. • In-Store Display Once the goods are unpacked

The same process applies when the driver returns for the crates on the next delivery, and scans all the returned crates. The scanned information is updated in real-time into the asset traceability system. In the event of a food scare or missing assets, the lack of a proper tracking and traceability system can lead to financial losses and affect brand repute.

a waist belt. The prices and product names are keyed into a scanner, and other information like product locations and expiry dates are encrypted into the barcode. The labels containing this information are then printed out using the mobile printer and pasted on the shelves. For promotions, store staff can use similar solutions to

manage price markdowns more efficiently. Furthermore, the wireless connectivity allows prices printed on the markdown labels to match with prices charged at the cash register.

The Tracking Solution? Many tangible and intangible results can be achieved from effective tracking and traceability – from food processing and distribution to retail chains. With this, food manufacturers, supply chain distributors and retailers are starting to question the effectiveness of their existing tracking and traceability system.

For more information, ENTER No: 0360

Enquiry Number





With economic uncertainty influencing consumer purchasing decisions and interest in healthy eating on the rise, food and beverage manufacturers can feed consumer demand for products that provide more bang for the buck. After speaking with several food and beverage manufacturers, seven food trends that US consumers are eating up this year have been spotted.


Reduced Calories The Mayo Clinic advises consumers to reduce calories through portion control and eating lower calorie foods. As such, food and beverages that reduce sugar and calorie content without compromising taste have a chance of getting into consumers’ homes.


Health & Wellness Consumers want food and beverage products that support their healthy lifestyles. A market research conducted found that consumers prefer products with functional health benefits. Hot health and wellness ingredients in 2009: Dietary fibre, vitamins and protein.

ment Manage Budget downonomy in a With the ec se US n o s u rp ri tu rn , it is n in g a re ti g h te c o n s u m e rs everage Food and b their belts. them rs can help manufacture r in g b y p a r tn e save cash etener ers on swe with suppli a ti o n n t o p ti m is o r te x tu ra ld lead . This cou processes c ti o n a n t p ro d u to s ig n if ic passed ich can be savings, wh mers. on to consu


Market Report:

Dubbed the ‘Year of Change’, 2009 is ushering in increased consumer attraction to foods and beverages with multiple health benefits. By Harvey Chimoff (L) & Pashen Black (R), Tate & Lyle


Food and Beverage Trends


Functional Ingredients Food is not just what is on the plate. In January 2009, The Chicago Tribune reported that consumers are seeking foods that deliver benefits against multiple conditions, such as added-fiber pro-ducts promoting digestive health and appetite-curbing benefits.


COMFORT FOODs Many foodies are saying farewell to nightly dining at restaurants in favour of preparing meals at home. In December 2008, The Houston Chronicle reported that consumers are going back to foods that are reminiscent of their childhood.


Simple Ingredients, Clean Labels The International Food Information Council (IFIC) reported in its 2008 Health and Wellness survey, that 51 percent of consumers look at ingredients on the label when determining what to purchase. The report also indicated that 52 percent of consumers are looking for fibre, and 40 percent are seeking protein. Foods with functional, recognisable ingredients, such as dietary fibre, on the label are in.

Healthy Indulgence Consumers want to have their ‘indulgent cake and eat it too’. Several reports indicate decadent foods with a healthy twist are sparking food interests. Consumers are seeking their favourite desserts,

like ice cream and cookies, fortified with dietary fibre, vitamins and other nutrients to enjoy without the residual guilt. For more information, ENTER No: 0370


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For For further further information, information, please please call call // fax fax to to :: MALAYSIAN MALAYSIAN EXHIBITION EXHIBITION SERVICES SERVICES SDN SDN BHD BHD (58243-X) (58243-X) Suite Suite 1402, 1402, 14th 14th Floor, Floor, Plaza Plaza Permata, Permata, Jalan Jalan Kampar, Kampar, Off Off Jalan Jalan Tun Tun Razak, Razak, 50400 50400 Kuala Kuala Lumpur, Lumpur, Malaysia. Malaysia. Tel Tel ::+603 +603 4041 4041 0311 0311 Fax Fax ::+603 +603 4043 4043 7241 7241 E-Mail E-Mail Ref: Ref:APFI APFI

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Thaifex – World Of Food Asia 2009 This year’s edition of Thaifex – World Of Food Asia will be held from 13 – 17 May 2009 at Impact Challenger, Halls 2 and 3. The trade fair will feature halal and organic food & beverage, food technology, catering & hospitality services, as well as retail & franchise. More than 1,000 exhibitors from 32 countries and 20,000 visitors are expected to participate in the event. This year, the Philippines pavilion is organised by the Center for International Trade Expositions and Missions (CITEM), an export promotions agency of the Philippine Department of Trade and Industry. The group will be taking up 216 sq m of the exhibition area, an increase of 144 sq m from last year, and showcasing 28 manufacturers as compared to 18 the year before. S Korea is another group exhibitor who has increased its exhibiting space. The pavilion will feature 16 manufacturers over 144 sq m of exhibiting space. Other group pavilions taking part are from China, France, Germany, Malaysia, Netherlands and Taiwan. Besides sourcing for products and networking,

visitors and exhibitors can attend business seminars and workshops. Seminar topics will range from challenges in import and export in today’s market, trends in health food; to industry specific topics on the latest in processing and packaging technology. In line with the organisers’ focus on coffee and tea at the trade fair, activities have been planned this year for baristas, coffee enthusiasts, roasters and coffee shop owners. The activities that will be covered for the group includes ‘Hands-On Espresso’, ‘Are You Ready for Coffee Roasting’, ‘Bring Your Coffee House Through the Economic Crisis’ and ‘Japanese Style Coffee Brewing’. The trade fair is organised by Koelnmesse in cooperation with the Department of Export Promotion (DEP), and the Thai Chamber of Commerce (TCC). It will be open to trade visitors from May 13 – 15, and to the public from May 16 – 17. Impact Challenger Bangkok, Thailand May 13 – 17, 2009 ________________________________________ Enquiry No. 0380

Enquiry Number


Queen Sirikit Convention Center Bangkok, Thailand

calendar of events 2009 70

6 – 9: Gulf Pack 2009 Airport Expo Dubai, UAE Fairs & Exhibitions E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

8 – 10: Guangzhou Bakery 2009 Guangzhou Mart Guangzhou, China Goodwill Exhibition & Promotion E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: Food & Hotel Indonesia 2009 Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 24: RFID World Asia 2009 Suntec Singapore International Convention & Exhibition Center Singapore Terrapin E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Beijing Bakery Expo 2009 Beijing National Agricultural Exhibition Center Beijing, China Goodwill Exhibition & Promotion E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 28: Food Safety Roundtable – Promoting Quality in the Global Food Chain Great Wall Kempinski Resort Beijing, China GIC Group E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – May 1: Biofach India 2009 Bombay Exhibition Centre Mumbai, India Nürnberg Global Fairs GmbH E-mail: Web:

Asia Pacific Food Industry

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❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

➲May 6 – 9: HOFEX 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Hong Kong Exhibition Services E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 17: THAIFEX WORLD OF FOOD ASIA 2009 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse Pte Ltd E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲June 2 – 5: KOREA PACK 2009 Kintex Seoul, Korea Kyungyon Exhibition Corp E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 14: VIETFISH 2009 Saigon Exhibition and Convention Center Ho Chi Minh City, Vietnam VASEP E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: AUSPACK 2009 Sydney Showground, Sydney Olympic Park Sydney, Australia Exhibitions And Trade Fairs E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 20: PROPAK ASIA 2009 BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

19 – 21: SIAL CHINA 2009 Shanghai New International Exhibition Center Shanghai, China Comexposium E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: Hi, Ni & FiA China 2009 Shanghai New International Expo Centre Shanghai, China CMP Asia


E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 26: FOODTEC TAIPEI 2009 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 2 July: HOSFAIR GUANGZHOU 2009 China Import & Export Fair Pazhou Complex Guangzhou, China Guangzhou Huazhan Exhibition E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲July 2 – 4: ILDEX 2009 Pragati Maidan, New Delhi New Delhi, India E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: PROPAK CHINA SNIEC, Shanghai China International Exhibitions E-mail: Web:

12 – 15: Vietfood & Pro+Pack 2009 Ho Chi Minh City International Exhibition and Convention Center Ho Chi Minh City, Vietnam Vietnam National Trade Fair And Advertising (Vinexad) E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 17: Food Expo 2009 Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: Natural Products Expo Asia 2009 Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Penton Media Asia Limited E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲September 9 – 11: FI Asia 2009 Queen Sirikit National Convention Centre Bangkok, Thailand CMP Asia Trade Fairs E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 24: China International Food Safety & Quality Conference Landmark Hotel & Tower Beijing, China World Services E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: Vietfood 09 National Convention Centre, Hanoi Hanoi, Vietnam AMB Exhibitions E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲OCTOBER 1 – 3: Food & Hotel Vietnam 2009 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Singapore Exhibition Services E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

7 – 9: Biofach Japan 2009 Tokyo Big Sight Tokyo, Japan Nürnberg Global Fairs GmbH E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 25: SWEETS CHINA 2009 Shanghai Exhibition Center Shanghai, China Koelnmesse E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲August 8 – 11: INTERFOOD INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: FHM 2009 Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: PROPAK MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry


in the ed for a listing To be consider ils ents, send deta Calendar of Ev ent, ev ing: name of of event includ ntact co r’s se d organi date, venue an below. address given details to the t Editorial Dep ustry c Food Ind ifi c a P Asia d Media Pte Lt Eastern Trade ta Road el D 1100 Lower ing ild Bu L EP #04-04 06 92 16 e or ap Sing 88 Tel: 65 6379 28 05 28 79 Fax: 65 63 @ od fo ap l: E-mai

23 – 24: Fi India 2009 Bombay Exhibition Center Mumbai, India UBM International Media E-mail: Website: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: China Foodtech 2009 China International Exhibition Centre Beijing, China CIEC Exhibition Company E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲December 2 – 5: Propak Indonesia Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

6013 Enquiry Number

Enquiry Number


Product Catalogue




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If your answer is YES to any of the above Pictures Credit: ilker, izmir, Turkey & Brian Lary, Madison, US

ASIA PACIFIC FOOD INDUSTRY has the solution for you! Randy Teo Business Development Manager Tel: 65 6379 2867 | Fax: 65 6379 2805

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