APFI January February 2011

OfďŹ cial Publication For Propak Vietnam 2011, March 23 - 25

Established since 1985 | www.apfoodonline.com

MICA (P) 163/11/2010

| JANUARY/FEBRUARY 2011

Vertical Bagging

Cost Cutting Opportunities

Back To

Trendy

Astaxanthin:

Nature Juggernaut Designing The Packaging Against Free Radicals Warehouse

market outlook

2 11

NF USER U

HIGH IN

DESIGN

VESTM

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HIGH MA

POOR VOLUMETRIC SPACE UTILISATION

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UNABLE TO MEET GROWTH PROJECTION

INACCURACY OF PICK

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FAILU HEAL RE TO ME TH AN E D SAFT CURREN T ET Y S YSTEMOCCUPAT (OHS) IONAL REGU LATIO NS

LAYOUT MEET CURR CONCEPT DOES NOT ENT MARKET DEMAND

LONG STOCK HOLDING

HOUSE

Y WARE RIENDL

LACK OF LOCAL SUPPORT

SLOW

KING NT PIC EFFICIE

ACTIVIT

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AND IN

Schaefer, Leading the way in Logistics Innovations.

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

“The reason for our Asian success and growth is the provision of Innovative Cost-efficient solutions to the logistics market.”

Learn how Schaefer can help you at www.ssi-schaefer-asia.com Schaefer Systems International Pte Ltd 73, Tuas Avenue 1 Singapore 639512 Phone +65/ 6863 0168 Fax +65/ 6863 0288 eMail regionalmktg@ssi-schaefer.sg Enquiry Number

2698

Improve bulk tipping 4 ways with new TIP-TITE™ Tippers from Flexicon®

New TIP-TITE™ Universal Drum Tipper handles drums from 100 to 220 litres

New TIP-TITE™ Box/Container Tipper handles boxes up to 1220 mm W x 1220 mm D x 1120 mm H

New TIP-TITE™ High-Lift Box/Container Dumper (shown) and Drum Dumper discharge into vessels 183 to 305 cm high, dust-free

TIP-TITE™ Tippers bring newfound efficiencies and cost savings to the age-old task of discharging bulk materials from drums, boxes and containers, redefining this class of everyday plant equipment 1 Stop dust

3 Increase reliability

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TIP-TITE™ Tippers hydraulically raise and rotate the container, creating a dust-tight seal against a discharge hood that mates with a gasketted inlet port fitted to any receiving vessel.

Pneumatic or manual slide gates control flow.

Ergonomic concerns of manual methods can be eliminated with controlled, automated TIP-TITE™ Tippers, which incorporate features of stringent global safety standards.

Flexicon engineers and builds TIP-TITE™ Tippers specifically for fail-safe reliability under constant use in demanding environments—and backs them 100% with a performance guarantee.

Smooth, safe, dust-free and reliable operation improves the efficiency of a repetitive task, with significant savings in labour and downtime, maximising your payback.

AUSTRALIA sales@flexicon.com.au +61 (0)7 3879 4180

Flexicon offers TIP-TITE™ Tippers in mild steel with durable industrial finishes, with stainless steel material contact surfaces, or in all-stainless models finished to food, dairy, pharmaceutical or industrial standards. All are available with Flexicon mechanical or pneumatic conveyors, rotary airlock valves or with flanged outlets to feed any process.

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Also available (left to right): Open Chute Drum Tippers, Open Chute Box/Container Tippers and High-Lift Drum Tip Filling Systems

©2010 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.

Enquiry Number

Y-1183

See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems

2756

Make Your Investment Go Further Hop Towards A Successful Year Of The Rabbit With APFI

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

www.apfoodonline.com

46

STORAGE & HANDLING

volume 23 no. 1

HEALTH & NUTRITION

26

38

Palm Tocotrienols: Action Against Metabolic Syndrome Metabolic syndrom is a rapidly growing disease known to increase the risk of heart disease and diabetes by up to five-fold.

By Vanessa Lacuesta and Daniel Yap, Davos Science

42

Chilli For Weight Management Capsaicinoids, which give chilli peppers their heat, could offer significant potential as a functional ingredient. By Ewa Hudson, Euromonitor International

46

PACKAGING & PROCESSING 26

Vertical baggers lower the cost of labor and materials plus boost sustainability.

By Robin Thurgood, Rennco LLC

30

Researchers have shown that locked away in the natural redness of astaxanthin lays power for human health.

By Marco Narducci and Eiji Yamashita, Fuji Chemical Industry.

30

Vertical Bagging: Cost Cutting Opportunities

50

Back To Trendy Packaging

34

Market Report: Between Brands & Private Labels For Organic Products The lines between brands and retailer private labels are becoming increasingly blurred. Private labels are leveraging organic values and winning consumers by marketing products at competitive prices.

By Amarjit Sahota, Organic Monitor

Findings examines key developments in beverage packaging design at a global level over the last two years. By Dominic Cakebread, Canadean

INGREDIENTS & ADDITIVES

Astaxanthin: Nature Juggernaut Against Free Radicals

BEVERAGE 52

Carbonated Drinks: Pop Sensations Manufacturers of carbonated soft drinks are responding to consumer concerns with healthier options.

Chocolate Milk Know How Most of the cocoa powder is insoluble in milk and water, meaning that if no precautions are taken, the cocoa particles settle at the bottom. By Hanne K Ludvigsen, Palsgaard A/S

54

34

Market Report: Health & Nutrition Drives Demand For Fruit Juices In China The Chinese soft drinks will grow by 14 percent during the next five years till 2014.

By Saritha Pingali, Datamonitor

Progress through innovation

Cooking & Frying Systems for Prepared Food Products The AirForce® impingement oven, MPO® oven and Spiral oven are designed to deliver the most consistent temperatures across the product conveyor width. Uniform cooking ensures each piece of product reaches the same safe core temperature in the same amount of time and has consistent qualities such as texture and colour.

AirForce® Impingement Oven

The HeatWave® fryer, Mastermatic® fryer and MasterTherm fryer, provide high capacity continuous frying that maintains consistent temperatures throughout the fryer and ensures that only the cleanest of oil comes into contact with the products. Uniform frying ensures high quality, consistency and taste for every piece of product.

HeatWave® Fryer

Enquiry Number

2761

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

6

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 23 no. 1

10

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 08 10 12 22 78 80 80A 80B

market outlook

2 11 As a new year dawns upon the industry, market leaders from various sectors share the trends and demands to look out for.

... pg 64

54 AUTOMATION & FEATURES 56

Designing The Warehouse

The design of racking for a new warehouse operation should start as early as possible.

By Brian Miles, SSI Schaefer

60

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher.

Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity.

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

The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #02-02 Singapore 169206

The Organic Supply Chain: Track & Trace For Brand Protection As the organic food sector continues to grow in popularity and size across the globe, it is increasingly important to develop the supply chain processes. By Penny Chai, Intermec

EXHIBITION & EVENTS 68 70 72 74

75 Review: Brau Beviale 2010 76 Review: Seoul Pack 2010 77 Review: Fi Vietnam 2010 Review: ProPak Indonesia 2010

Preview: ProPak Vietnam 2011 Preview: Food Ingredients China Preview: Interpack

Cover Picture Courtesy Of Rennco • Printed by Fabulous Printers Pte Ltd

THE CIRCULATION OF THIS PUBLICATION IS AUDITED BY BPA INTERNATIONAL THE ADVERTISERS’ ASSOCIATIONS RECOMMEND THAT ADVERTISERS SHOULD PLACE THEIR ADVERTISEMENTS ONLY IN AUDITED PUBLICATIONS

MICA (P) 163/11/2010 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C

Food emulsifiers Crill™, Crillet™, Vykamol™, Cithrol™ & Crodamol™ GTCC All our Food emulsifiers are: � Kosher Certified � Halal Certified � Manufactured on a Food Registered site

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Croda Process Additives – new ideas in natural ingredients

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Request a copy of the Croda Food Emulsifer Selector Guide through email: sales.singapore@croda.com

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We offer products that: � Cater to a wide range of HLB values � Improve performance of your food products � Improve taste and appearance

EDITOR’S NOTE 8 managing director

Kenneth Tan

Thriving Ahead

With the dawn of a new year comes renewed energy and drive to propel the industry to even greater heights. This year sets the stage for further growth in Asia as various businesses place a stronger focus on developing the region’s emerging markets.

The market worth of India’s food supplements market is said to hit 107.7 billion rupees (US$2.38 billion) in 2016, according to Frost and Sullivan. The expectation is based on an increased awareness towards health, which is also seen in China.

In 2009, more than 30 soft drinks were launched in China, and more than half of these were juices. In the report by Datamonitor, functional drinks, concentrates and bottled water were the other categories that had a high contribution to the overall new soft drink launches in the country.

The market is set to grow by 14 percent by 2014.

The positive outlook on Asia’s growth potential is reflected by market leaders, who shared their views with Asia Pacific Food Industry.

Pieter Nuboer, MD of DSM Singapore, shared the company’s global perspective on business in the region. He said that 32 percent of the company’s sales are in emerging markets, and the vision for this financial market is to have an increase of 50 percent by 2015. In fact, the company’s ambition is strengthen their position in China from 1.5 billion to three billion dollars in the next five years. (Page 65) Mr Nuboer’s view on Asia is echoed by Michel Nigrowsky, the sales and zone president of Cermex, who has plans to increase the strength of the sales team to cope with the booming market. (Page 64) Werner Dornscheidt, the president and CEO of the show’s organiser Messe Düsseldorf, said that the number of exhibitors from China and Southeast Asia have increased by about 100 percent. With the positive Asian participation as exhibitors, more visitors from the region are also expected. In fact, 20 percent of the 65 percent of overseas visitors are from Asia. (Pg 77) A future for a booming Asia looks to be right at our doorstep, and so, get set for a thriving 2011!

editor

Tjut Rostina

tjutrostina@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg assistant art director

Libby Goh

libbygoh@epl.com.sg business development manager Randy Teo

randyteo@epl.com.sg advertising sales manager Peh Sue Ann

sueannpeh@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Amarjit Sahota

Brian Miles

Daniel Yap

Dominic Cakebread

Eiji Yamashita

Ewa Hudson

Hanne K Ludvigsen

Marco Narducci

Penny Chai

Robin Thurgood

Saritha Pingali

Vanessa Lacuesta

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan financial controller

Robbin Lim

etm Tjut Rostina

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #02-05, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg

Where It All Comes Together

NATURAL FLAVOUR INGREDIENTS > Citrus & Orchard Natural Flavour Ingredients > Essences & Distillates > Extracts & Essential Oils > Oleoresins

BEVERAGE APPLICATION FLAVOURS > Addback Systems > Aroma Restoration Systems > Flavour Emulsion & Clouds > Beverage Flavour Modulators > Brown & Sweet Flavours > Fruit FIavours > Herb, Spice & Fantasy Flavours

BEVERAGE SYRUPS > Berry & Fruit Flavours > Brown Flavours > Fantasy Flavours > Mint & Herb Flavours > Nut Flavours > Spice Flavours > Vanilla Flavours

BEVERAGE BASES, EXTRACTS & CRYSTALS > Fruit Crystals (Orange, Pineapple, Lemon & Lime, Berry) > Fruit Powders (Lemon & Lime) > Non-Alcoholic Beverages, Mixes & Frappe

Core Applications

Soft Drinks

✓ Carbonated Beverages

Refreshing beverages that are flavoursome, stable,

✓ Concentrates & Cordials

healthy and in line with market trends can be

✓ Dilutables

developed with the Kerry portfolio of products that includes natural & functional ingredients. Kerry is the ideal partner to meet your soft drink needs.

✓ Energy & Sports Beverages ✓ Flavoured Waters ✓ Juices, Fruit Drinks & Smoothies

KERRY ASIA PACIFIC | www.kerry.com

Enquiry Number

2765

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

FROM EXPERIENCE.

Enquiry Number

2753

Solutions ahead! www.interpack.com

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

10.12.2010 · interpack 2011 · International / Motiv: Woher wir heute wissen · 80 x 240 · 4c · Asia Pacific Food Industry

HOW DO WE KNOW THAT YOU WILL BE SUCCESSFUL IN MAY 2011?

ENQUIRY NO.

ADVERTISERS

PAGE

2764

BASF

OBC

2759

BUHLER AG

2758

CARGILL INTERNATIONAL TRADING PTE LTD

2603

CLEARPACK SINGAPORE PTE LTD

33

2672

COGNEX SINGAPORE INC

19

2751

CRODA SINGAPORE PTE LTD

6031

FAMILY CEREAL SDN BHD

80

2767

FHM 2011

73

2681

FI CHINA 2011

63

2756

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

2766

FORTITECH ASIA PACIFIC SDN BHD

2761

HEAT & CONTROL PTY LTD

2755

HYDROSOL

37

2763

INTERROLL (ASIA) PTE LTD

59

2762

ISHIDA CO LTD

45

2752

KH ROBERTS PTE LTD

15

2765

KERRY ASIA PACIFIC

9

2753

MESSE DUSSELDORF

10

2754

MIHAS SECRETARIAT (PR & COMMUNICATIONS DEPT)

51

2757

MULTIVAC PTE LTD

31

2325

PALSGAARD ASIA-PACIFIC PTE LTD

23

6030

PIAB ASIA PTE LTD

80

6029

QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD

80

2769

REKA NUTRITION SDN BHD

21

2698

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

2760

STATEC BINDER GMBH

11

2741

THAIFEX 2011

69

2768

VIETFISH 2011

71

2709

WOLF VERPACKUNGMACHINEN GMBH

29

2736

YAMATO SCALE CO LTD

55

2696

ZIEMANN ASIA-PACIFIC CO LTD

IBC

17 3

7

1 41 5

This index is provided as an additional service.

The publisher does not assume any liability for errors or omissions.

HEAD OFFICE

SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Contact: Randy Teo / Peh Sue Ann Tel: 65-6379 2888 Fax: 65-6379 2805

MEDIA REPRESENTATIVES CHINA Wan Xin Xian Tel: 86-20-3411 4806 Fax: 86-20-3411 4805

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

Hal

tand l 13, S

13A14 Enquiry Number

2760

BUSINESS NEWS INDUSTRY & MARKET

JANUARY/FEBRUARY 2011

Perishable Handling Centre Opens In Singapore

Spring Drives Automation Adoption In Food Services

Singapore: Coolport@Changi (Coolport), an onairport perishable handling centre, officially opened in Singapore late last November, at a ceremony graced by Lim Hwee Hua, minister (PM’s office) and second minister for finance and transport.

The facility represents SATS’ initiative in providing solutions as a gateway services provider, and serves to strengthen Changi Airport and Singapore’s standing as an important air cargo and logistics hub.

Built at a cost of S$16.5 million (US$12.7 million), it is the first dedicated on-airport facility in Singapore for handling of import, export and transit perishable cargo.

Located within the Free Trade Zone, it has an annual handling capacity of 250,000 tonnes, with scope for expansion from the current 8,000 square metres to 14,000 square metres. With multi-tiered temperature zones ranging from –28 deg C to 19 deg C, it is designed to handle a range of fresh produce including chilled meat and live seafood. Among the services offered is a solar-powered mobile ramp solution, which uses green technology, to keep transit cargo cool while it is on the airport tarmac.

To ensure it is able to handle temperature-sensitive products to exacting standards, the facility has been designed to meet international safety requirements.

SSI Schaefer provided the selective pallet racking for the project. According to the company, as this is a cold store project where moisture is present inside the cold room, stainless steel bolts and nuts were used. The beams of the racks used were also all galvanised in view of the cold room conditions instead of the usual powder coated beams used in most of the other projects.

Singapore: To boost productivity in the food services sector, Spring Singapore will be increasing its efforts to drive technology adoption among local enterprises.

Singapore’s food services sector plays a key role in the tourism industry. In the same year, the food services sector contributed S$5.6 billion (US$4.2 billion) in operating receipts and S$1.9 billion in value-added. However, the sector’s value-added per worker of S$22,300 is lower than the national average of S$89,8001.

__________________________________________ Enquiry No: 0101

Minister Lim Swee Say tries his skills at frying rice using the automatic fryer.

Enterprises need to take steps to improve their productivity and services for continued growth. This message was reinforced by Lim Swee Say, minister, PM’s Office, at the visit to Ruyi, a Chinese fast-food concept establishment under the TungLok Group.

The food outlet was showcased for its improved workflow processes and its success at leveraging technology to improve productivity. Automation has replaced certain tasks, freeing up man-hours for other priorities. For example, the gyoza machine can produce about 1,000 pieces of gyoza per hour versus about 500 pieces per hour per person when produced manually.

Companies investing in kitchen automation, technology adoption and innovation can tap on Spring’s ‘Capability Development Scheme’, which provides grant support to help defray part of the cost of such investments. __________________________________________ Enquiry No: 0102

BUSINESS NEWS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

DSM Opens Regional Hub In Singapore Singapore: DSM has opened an Asia Pacific regional hub in Singapore. This hub is designed to support and enhance the company’s life sciences and materials sciences businesses in the region. Asia Pacific, including China, is already one of the largest regions for the company and represented 25 percent of net sales from continuing operations in 2009.

This hub will be the launch platform to further extend and expand into the region, providing support for the rest of the company’s operations in Malaysia, India, China, Thailand, Vietnam, Indonesia, Philippines, Korea, Japan and Australia.

“With our focus on high growth economies, innovation and sustainability, we believe Singapore is the best place for us to open our regional hub to further support our businesses in this fast-growing region,” said Leendert Staal, CEO and president of DSM Nutritional Products.

The company believes that Singapore is a logical choice to open its regional hub. The island nation has

From left to right: Pieter Nuboer, MD of DSM Singapore, Pauline Eizima, deputy head of mission of the Kingdom of the Netherlands, Dr Beh Swan Gin, MD of Singapore Economic Development Board, Antonio-Ruy Freire, president of Animal Nutrition & Health, member of DSM Leadership Council. shown a tremendous development over the past decades and offers excellent infrastructure, skilled talent pool and a good intellectual property protection environment. ______________________________________ Enquiry No: 0103

Reka Nutrition Plans Expansion In Asia Pacific KUaLa LUmpUr, maLaySia: Reka Nutrition, which specialises in the manufacturing of food flavours, fragrances, natural essential oils and aromatic chemicals, are looking into further expansion in China. The plans are already underway in the countr y, where the company already has a representation sales office.

According to the company, with the ASEAN – China free trade agreement in place, products made in ASEAN has enjoyed a growing recognition of high quality in China. This is especially true for the Halal certificate issued by Malaysia JAKIM for the company’s flavours, which strictly prohibits, among others, the use of alcohol in the food flavourings.

The company has in recent years commissioned two manufacturing plants in the Asia Pacific region.

The plant in Kuala Lumpur, Malaysia, was set up in 2010, with an area of 20,000 sq feet. The objective was to provide for the rising ASEAN market and to customise flavours and fragrances towards the highly localised taste preferences.

The plant in New Delhi, India, was built in 2009, and located near Greater Noida. Both facilities are

certified under World Health Organisation CODEX Alimentarius HACCP, GMP, UKAS ISO9001:2008 and registered under Islamic Halal requirements.

With the facilities, the company is developing more technical specialisation for ASEAN focus food flavourings in order to satisfy the growing demand of local preferences in taste and aroma. ______________________________________ Enquiry No: 0104

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

14

INDUSTRY & MARKET

Kraft Foods & Cadbury Integration Reaches Milestone In Singapore Singapore: Kraft Foods has expanded its presence in Singapore through the integration of Kraft Foods and Cadbury. With the combination of its teams at a newly designed Asia Pacific headquarters and the integration of a Cadbury R&D center, the company has doubled its employee base to around 300 in Singapore.

The Asia Pacific headquarters in Keppel Bay Tower has been created to foster a creative, inclusive work culture.

Technology plays a transformational role in the office here, replacing the typical physical barriers of screens or desks with tele-presence, and wireless phones.

The office has also been designed with sustainability in mind, and every detail has been made to strict environmental specifications, from the individually controlled lighting systems to the recycling programs and the percentage of floor space dedicated to plants.

___________________________________________________________ Enquiry No: 0105

BASF Welcomes New Employees

LUdwigSHaFen, germany: A few days after the closing of the Cognis acquisition, BASF is welcoming its new employees worldwide. Welcome events took place at all Cognis sites in Europe, Asia and North and South America.

Dr Jürgen Hambrecht, chairman of BASF’s board of directors, and board members Dr Hans-Ulrich Engel and Dr John Feldmann, as well as integration manager and Cognis CEO Michael Heinz, met personally with around 1,500 employees from the former Cognis headquarters and the largest production site in Düsseldorf, Germany.

Dr Hambrecht also greeted the employees via a video message at around 40 events in 30 countries.

Mr Heinz has been appointed CEO of Cognis GmbH by the company’s Supervisory Board. The previous CEO, Antonio Trius, has elected to leave the company. Until the businesses and functions are integrated into BASF’s structures, Cognis will continue to operate as a separate legal entity.

Plans to acquire Cognis was announced in June 2010. The equity purchase price was E700 million (US$903 million).

Including net financial debt and pension obligations, the enterprise value of the transaction is E3.1 billion. ____________________________________________________ Enquiry No: 0106

DKSH Invests In Beverage Pilot Plant BangKoK, tHaiLand: DKSH’s business unit performance materials, a distributor of food and beverage ingredients, has recently commissioned a lab-scale beverage pilot plant with a capital investment of CHF300,000 (US$304,596).

The lab-scale facility, located in the company’s Bangkok office, includes a complete line of pasteurisation/ UHT, homogenisation and bottling equipment with testing capabilities for pH, solid analyses and viscosity.

Running a trial on a full-size processing line is often cost-prohibitive.

With the ability to simulate production on a smaller scale, the company will offer customised solutions for products at significant cost savings and help customers in getting products to market much faster. The pilot plant facilitates development for regional beverage and dairy partners. ___________________ Enquiry No: 0107

Food Technology Served

FRESH!

www.apfoodonline.com

BUSINESS NEWS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

Global Organic Sales Approach US$60 Billion

1876, US

London, UK: The global market for organic food & drink has revenues projected to approach US$60 billion this year. Although growth has slowed from previous years, revenues have expanded over three-fold from US$18 billion in 2000.

In its Global Organic Food & Drink Market report, Organic Monitor finds that global sales increased by just 4.7 percent in 2009, compared to previous years of double-digit expansion. The market in some countries, including Sweden and France reported growth rates in excess of 15 percent.

countries, whereas demand is expected to remain concentrated in affluent countries. Although the sales share of Asia, Australasia and KH CORPORATE AD FA .ai

1

Latin America is rising, the bulk of revenues remain from Europe and North America. _____________________ Enquiry No: 0108

12/7/10

11:42 AM

C

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CMY

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Enquiry Number

The market for organic products i s s h o w i n g h e a l t h y g ro w t h , especially in Asia and Latin America.

Growing consumer awareness of organic agriculture and increasing distribution are the major drivers of market growth in these regions.

Organic foods are becoming widely available in large food retailers, with some launching private labels.

Global organic food & drink sales is expected to expand at higher growth rates from 2011 onwards.

Consumer expenditure is rising as the world economy comes out of recession. With food inflation looming again, prices of organic products are envisaged to increase.

In anticipation, leading organic food companies are locking in supply of organic ingredients; some by investing in ethical sourcing projects in developing countries.

Most increases in organic farmland are expected to occur in developing

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

16

INDUSTRY & MARKET

Au c kl a n d , N e w Z e a l a n d : Following the crisis caused by milk adulterated with melamine two years ago, the International Dairy Federation (IDF) and the International Organization for Standardization (ISO) have developed a test standard to determine the content of melamine and cyanuric acid in liquid milk, powdered milk products and infant formulae.

To prevent future adulterated milk products from entering the market, ISO and IDF prepared a technical specification (TS) on guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS in

Adam Davis, Birmingham, UK

IDF & ISO Develops Standard For Melamine Test

milk. This gives guidance on sampling, test procedures, performance and examples.

“This much awaited document will help strengthen consumer confidence in the milk industry”, says Richard Doyle, IDF president.

“It will ensure the integrity and safety of tested milk and derivative

Oystar Expects Triple Turnaround For 2010 Stutensee, Germany: With a clear improvement in its result for the second half of the year, the international packaging machine manufacturer Oystar has managed a turnaround. The company’s operating result in 2010 will more than triple compared with the preceding year.

With its new liquidity, the company is now able to conduct current business based on its own resources and without outside financing for the first Oystar CEO Tom Graf time since the beginning of the economic crisis.

This year the company anticipates sales of more than E420 million (US$532.2 million). In 2009, annual sales amounted to E402 million.

This corresponds to a six percent increase. Consequently, the group is doing far better than planned.

And the order figures also confirm this positive scenario. For the year 2010, an order volume in the amount of E450 million is expected, compared with a total of E387 million in 2009. This translates into a 17 percent increase. Moreover, with a total of E186 million, the volume of orders already available in 2010 for the subsequent year surpasses the figure for 2009 (E157 million) by 18 percent.

As such, the group will more than triple its positive operating result in comparison with the preceding year. The company’s liquidity situation has also clearly improved – in the meantime the available liquidity has reached the volume of several months’ sales, so that the group is again able to conduct current business using its own resources and without outside funding. __________________________________________________________________ Enquiry No: 0110

products, and producers, manufacturers and regulatory authorities can use it to prevent further incidents.’’

“Although currently published as a TS/RM, the document is expected to become a fully fledged international standard in the future,” added the co-project leaders, New Zealander Steve Holroyd and Thierry Delatour from Switzerland. The TS will be useful for dairy producers and suppliers, milk product and infant formulae manufacturers, regulatory and testing authorities, equipment suppliers, and the food industry in general. ___________________ Enquiry No: 0109

Innophos’ Clear Winner At HiE 2010 New Jersey, US: Innophos received an award for its highly soluble calcium phosphate, used in clear beverages, at HiE’s Excellence Awards. Claiming the first prize in the nutrition for the young and old category, the panel of ingredient experts applauded t h e p ro d u c t ’s c o m b i n a t i o n of calcium and phosphorus to promote healthy teeth and bones which does not compromise product taste and stability.

The judges said: “We were inspired by the possibility for beverage manufactures to create products for a target group that really matters by providing calcium and phosphorus that they need to build strong bones.” ___________________ Enquiry No: 0111

BUSINESS NEWS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

17

INDUSTRY & MARKET

Double-Digit Growth For Symrise Holzminden, Germany: During the nine-month period, Symrise saw sales grow by 16.4 percent, thereby growing faster than the market for flavours and fragrances. The strong sales growth, a high utilisation of production capacities and ongoing cost awareness contributed significantly to the positive earnings development.

to the high demand in beverages.

Both North America and the Europe, Africa and the Middle East (EAME) region posted a nine percent

growth in sales. Products from the application areas sweet and savoury were the primary growth engines in North America. ___________________ Enquiry No: 0112

Your benefit – competence from grain to pasta. Buhler’s unique expertise covers everything from grain processing to the manufacturing of top-quality pasta. Innovative technologies for storing, cleaning and grinding the grain optimize flour and semolina processing. The solutions, perfected by Buhler, cover the entire process from dough preparation to drying the pasta and are characterised by high productivity and raw material flexibility.

This comprehensive technological expertise results in efficient solutions for superior pasta products – competence that pays off for our customers.

The solution behind the solution.

Enquiry Number

Dr Heinz-Jürgen Bertram (above), CEO of the company, said: “We are keeping our strategic objectives firmly in focus. We plan to further sharpen the profile of Symrise and place special emphasis on the development of new products in the rapidly growing segments of Life Essentials and Consumer Health. We will also continue to expand our presence in emerging markets.”

In the first three quarters of 2010, group sales increasesd by 16.4 percent from E1,037.5 million (US$1,379.1 million) to E1,207.7 million. The group enjoyed strong demand in established as well as in emerging markets.

The Asia Pacific region was the most important growth engine with an increase in sales of 23 percent.

All application areas performed strongly here.

The Asian Pacific region posted the second-highest increase in sales of 13 percent primarily due

2759

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

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

18

INDUSTRY & MARKET

BaSeL, SwitZerLand: Lonza and Dalton Pharma Services enter into a co-operation agreement to better serve customers requesting early phase chemistry and kg-lab manufacturing services for small molecules.

Dalton’s contract services are complementary to Lonza’s value proposition in chemical custom manufacturing. With proximity to key customers in the North American pharmaceutical market they add desired geographic capability diversification to Lonza’s existing facilities network that ranges from kg-lab to large scale manufacturing capabilities (ISO, cGMP) in Visp, Switzerland and Nansha, China. Dalton’s offering includes contract chemistry research, contract analytical services and chemical synthesis up to cGMP Kilogram-scale as well as small scale fill-finish activities at their site in Toronto, Canada.

The alliance will enable seamless transition of custom small molecule projects from Dalton’s kg-lab scale through to Lonza’s clinical and commercial manufacturing scale. Our joint customers will benefit from aligned interfaces and tech transfer efficiency gains, hence save valuable time and cost. ______________________________________________________________ Enquiry No: 0113

Interroll Strengthens Business In Australia ticino, SwitZerLand: To better exploit business opportunities and increase market share in Australia, Interroll will take over the business activities from its licensee partner Conveyor Solutions Australia (CSA) from January 1, 2011. The activities will merge with the company’s existing storage products business.

The move will strengthen and more closely align the future organisational structure of the company’s Australian business to the company’s global strategy by becoming more customer focused as opposed to product driven, combined with a selling strategy of offering our full product portfolio to all customer groups. The change will bring about an increase in customer benefits, with solutions for material handling being offered to system integrators, original equipment manufacturers, and distributors from a single point of contact.

Under the scheme, the company will distribute products and solutions through its Melbourne based company. This product range covers key products and sub-systems for growth markets including food and beverage processing, production and distribution.

Solae Increases Price For Soy Ingredients St LoUiS, US: Solae has increased prices of its soy ingredients by seven to nine percent across the globe.

The company has been affected by general inflationary p re s s u re i n t h e c u r re n t economic environment.

The market dynamics affecting the food manufacturer includes the global producer price index, which is expected to increase by about 4.7 percent in 2010. The producer price index is expected to continue its increase at an average rate of 2.7 percent globally during 2011, with some regions as high as 8 to 10 percent. The availability of non-GM crops is also shrinking, and so its premiums will continue to rise.

“Solae is not immune to these economic pressures, and this new pricing is critical to our business and our ability to serve our customers,” said Torkel Rhenman, the company’s CEO. _______________ Enquiry No: 0115

_____________________________________________________________ Enquiry No: 0114

www.apfoodonline.com FOR EVERYTHING YOU WANT TO KNOW ABOUT THE FOOD TECHNOLOGY

Luiz Baltar, Rio de Janeiro, Brazil

Lonza & Dalton Pharma Services In Co-Operation Agreement

BUSINESS NEWS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

19

INDUSTRY & MARKET

Unilever Plans To Decouple Growth From Environmental Impact Over two-thirds of greenhouse gas emissions and half the water used in Unilever products’ lifecycle come from consumer use, so this

is a major commitment on an unprecedented scale. ___________________ Enquiry No: 0116

You Know Cognex Vision London, UK: Unilever plans to decouple the company’s future growth from environmental impact by halving the environmental footprint of its products. The company also aims to help one billion people improve their health and wellbeing, and commits to sourcing 100 percent of its agricultural raw materials sustainably.

Speaking at the launch of the company’s ‘Sustainable Living Plan’, which took place in mid November, 2010, CEO Paul Polman explained: “We have ambitious plans to grow the company. But growth at any price is not viable. We have to develop new ways of doing business which will ensure that our growth does not come at the expense of the world’s diminishing natural resources.”

The company’s plans to help over people take action to improve their health and wellbeing are mostly targeted in developing countries, and will take over the next 10 years.

The ‘Sustainable Living Plan’ sets out over 50 social, economic and environmental targets. It will see the company, whose global brands include Knorr and Lipton, halve the greenhouse gas emissions, water and waste used not just by the company in its direct operations, but also by its suppliers and consumers.

Do You Know Cognex ID? Quick, powerful, and reliable ID code reading requires

DataMan can read virtually any code, even degraded or

innovation that only Cognex® can deliver. Based on

low-contrast codes on plastic, glass, metal, cardboard,

our world beating vision technology, DataMan®

and ceramic packaging and on labels. Simple to use

Industrial ID Readers and Verifiers offer unsurpassed

and easy to integrate, Cognex ID provides the perfect

read rates for 1D bar codes and 2D data matrix codes.

answer to all your identification and traceability needs.

Want to know more? www.cognex.com/plusid Contact: Cognex Singapore Inc | +65 632 55 700 | sales@cognex.com.sg

Enquiry Number

2672

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

20

Commodities Watch

Commodities To Reach Peak In 2011 Singapore: Rabobank expects agri commodities prices to reach a seasonal peak in early 2011. The bullish fundamentals in the agri commodities market will continue to build in coming months. But macro factors such as China’s moves to slow inflation and EU debt concerns could weigh down prices.

Wheat prices fell in November, but a price recovery is expected to occur in early 2011. Although most of the Northern Hemisphere winter crop is planted, dry conditions could hinder crop emergence.

The company believes that the market overestimates the ability of traditional wheat exporters to fill the gap from the Black Sea region. In particular, the EU must dramatically slow its exports to ensure ample

stocks in the pipeline ahead of next season’s harvest.

November 2010 was a rollercoaster ride for world sugar prices.

Macroeconomic developments played a leading role in generating volatility. Markets were spooked by European debt levels and the prospect of inter vention by the Chinese authorities to rein in domestic lending.

This sparked a general commodity sell-off, with sugar getting caught in the downdraft. However, prices have declined, at least temporarily, from extremely high levels to merely very high levels.

Corn prices were down seven percent in November, after rising 17 percent in October. Speculation was that China might increase imports supported prices, but this was

tempered by government moves to cool inflation and limit growth. World corn supply could become even tighter if the very dry conditions continue in Argentina, the world’s second largest producer.

Chinese demand is the single most important factor for global oilseed prices. While Chinese policy changes may significantly impact oilseed prices, the company does not expect a significant slowdown in consumption growth. Current supplies remain ample after the US harvest. However, record demand from China and risks of South American supply setbacks due to La Niña suggest tightening fundamentals in the second half of the season. _________________ Enquiry No: 0117

CHINA FOCUA

SPX Commits To China With US$40M Investment Shanghai, China: SPX Corporation reiterated its longterm commitment to China and the Asia-Pacific region with the construction of its 53-acre (2.14 thousand sq m) China manufacturing campus, which is being built in the FOHO Economic Development Zone.

The planned campus represents a US$40 million investment over three years to support the company’s business expansion in China and facilitate product localisation efforts. It is intended to provide integrated services for business activities in key growth areas: global infrastructure, process equipment and diagnostic tools.

In addition to manufacturing, the planned campus will house facilities dedicated to research and development, logistics and customer service functions.

The first phase of the facility is expected for completion at the end of 2011. The campus will include facilities to provide employee training and development opportunities. These facilities are also planned to accommodate the education needs of customers and suppliers. __________________________________________________________ Enquiry No: 0118

China Commits To Improve Food Safety In 2011 Beijing, China: An commitment towards improvement to food safety regulations and adequate numbers of medical workers at grassroots medical institutions, was made

by Chen Zhu, China’s minister of health.

In a report by Xinhua, Mr Chen said: “We will improve the system of releasing food safety information to the public... and continue to crack down on illegal use of non-edible additives.”

In order to do this, he added that special organisations would be set up to evaluate food safety risks. There are also plans to improve the system with regards to investigation on major food safety incidents and actions to be taken in emergency food accidents. ______________________________ Enquiry No: 0119

BUSINESS NEWS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

21

RESEARCH INDUSTRY & INNOVATION & MARKET

Salmonella Test For Poultry & Eggs Missouri, US: Food scientists at the University of Missouri have developed a way to test poultry and eggs for live salmonella contamination.

Andrea Kratzenberg, NRW, Germany

The DNA-based process provides results two to five hours versus up to five days for current testing techniques that culture samples in a Petri dish. The technique can allow the poultry industry to test for contamination before product is shipped, and as such, costly recalls are avoided.

compromised cell walls, absorb the dye. The PCR test can be set up to ignore dead cells and replicate any live salmonella DNA for detection.

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The system can also test chickens.

She added that poultry and egg producers wishing to adapt the test will need to buy a PCR machine and train personnel in its use. ___________________ Enquiry No: 0120

10/29/09

4:35 PM

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Food Flavour • Cloudifying Agent • Fragrance • Natural Essential Oils Azlin Mustapha, associate professor of food science at the MU College Of Agriculture, Food And Natural Resources, and Luxin Wang, graduate student, developed the process. They recently published their results in the Journal Of Food Science.

Their process modifies a DNA identification system known as polymerase chain reaction (PCR) that amplifies a few pieces of DNA to several orders of magnitude, generating thousands to millions of copies. Large clumps of salmonella DNA are more easily detected and accurately measured.

Such PCR testing for food has been around for years, but results were difficult to accurately interpret because it could not differentiate between dead and live salmonella DNA. Ms Mustapha’s modification adds a dye to the DNA sample before it is tested. Dead cells, with their

Products Manufactured: • Liquid Flavours (Water and Oil Soluble)

• Savoury Flavours (Liquid and Powder)

• Powder Flavours

• Natural Essential Oils

• Cloudifying Agent for Beverages

• Natural Extracts and Oleoresins

• Flavour Emulsions for Beverages

• Fragrances and Perfumes

• Micro-Encapsulated Flavour Powders

REKA Nutrition Sdn Bhd (522583-X) Lot 17, Jalan DBP 3, Dolomite Business Park, 68100 Batu Caves Selangor Malaysia Tel: +603 61864513 (multi-line) Fax: +603 61861513 Email: enquiry@reka-n.com Website: www.reka-n.com Enquiry Number

2769

PRODUCT HIGHLIGHTS Ingredients

Cargill: Functional Systems For Health

Avebe: Low Fat Mayonnaise Avebe’s natural Eliane range enables production and processing of mayonnaises with reduced fat and/or lower saturated fatty acids (SAFA). The range also caters to specialist areas, such as egg replacement in mayonnaise, in which a solution is available to help remove cholesterol and an allergen from the product label.

The ingredient is a ‘waxy potato’ starch containing more than 99 percent of amylopectin, which allows preparation of foods with unique functionality and textures. It is said to resist retrogradation, remaining smooth on storage - expansion characteristics and cost saving opportunities. The approach is non-gmo, koher and halal.

Cargill has developed a variety of texture solutions that addresss the growing trend in Asia for foods combining traditional recipes with health enhancing benefits.

The Protex formulations are being introduced in recipes designed for bakery and dairy. For bakery applications, the company has developed recipes for Mochi fried donuts and bread buns. This is based on the CF 6205 and CF 6206 functional systems, combinations of pre-blended modified starches and alginates.

Both functional systems are also suitable for use with a variety of flavours – both sweet and savoury.

The CF 8008 functional system provides a zero-fat, waterbased bakery filling. This solution, which includes a specific pectin suited to high total solids fruit fillings, allows for fat replacement without compromising stability, texture, taste or appearance. _______________________________ Enquiry No: P123

_______________________________ Enquiry No: P121

Döhler: Detection Of Microbiological Contamination

interact images, Meblourne, Australia

22

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

Butter Buds: Bacon Flavour Developers can now combine bacon flavours with the fatty richness of Butter Buds, in the company’s addition to its ingredients line, the Butter Buds Bacon.

The ingredient is labelled as a ‘natural flavour’, and is suitable for vegetarian food products as it contains no animal fat.

It has also been granted the Kosher Parve certification.

It can be used in a range of applications including snack seasoning, processed cheese, salad dressing, and dips. It can also be applied in a brine solution or meat marinade to add rich, savoury notes to poultry and lunch meat. _______________________________ Enquiry No: P122

Analysing yeast, moulds or bacteria in water and nonalcoholic beverages usually takes up to 96 hours, but with the TransFast-System from Döhler, the first qualitative results can be seen after just 24 hours.

The system is a microbiological detection method that is claimed to have a short incubation time and can be analysed within seconds. The ready-to-use gel makes it particularly easy to prepare the sample; there is no need to liquefy the agar or keep it warm.

The liquid gel promotes the flow of nutrients to possible contamination sources, allowing contamination to be recognised early. A further innovation is the backlit incubation lightbox, in which the sample tubes are lined up next to each other in front of the light source. _______________________________ Enquiry No: P124

PRODUCT HIGHLIGHTS

Ingredients/ Machine & Services BAKERY

FINE FOODS

Hydrosol: Vegetable Fibres For Milk Stabisol GR AI, a functional system by Hydrosol consists of vegetable fibres that act as a natural fat replacement system suitable for all dairy products. This includes both fresh and UHT dairy, that are homogenised at pressures greater than 50 bar.

By this method, the fat content of the end product can be reduced by up to 50 percent. For low-fat drinking yoghurt, 0.1 to 0.2 percent of the ingredient is sufficient to maintain the accustomed mouth feel.

CHOCOLATE

ICE CREAM

_______________________________ Enquiry No: P125

DAIRY

MARGARINE

Emulsifiers and Stabilizers

_______________________________ Enquiry No: P126

PALSGAARD速 is specialized in development, production and application of Emulsifiers, Stabilizers and other special ingredients.

Visit us at www.palsgaard.com to locate the office closest to you.

Palsgaard Pacific Pte Pte Ltd Ltd PalsgaardAsia Asia-Pacific 3Singapore International Business Park #04-18 Nordic European Centre Tel: +65 6468 6905 Singapore 609927 foodasia@palsgaard.com.sg Tel: +65 6468 6905 Fax: +65 6468 0295 www.palsgaard.com www.palsgaard.com romil@palsgaard.com.sg

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The Cube by Goldpeg is a continuous cooking and cooling system for food production of rates up to 1,000 kg per hour.

The equipment combines the continuous cooking technology with direct vacuum cooling, including the vacuum system, into one module. It has a footprint with dimensions as small as 1.6 m x 1.6 m x 1.6 m.

The system delivers a cooking temperature range of up to 145 deg C and direct vacuum cooling down to 60 deg C. The equipment can be used to produce a variety of products such as baby food, chunky sauces, processed cheese varieties, vegetable purees, dips, pie fillers, and meat preparations.

Enquiry Number

Goldpeg: Continuous Cooking & Cooling

PRODUCT HIGHLIGHTS 24

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

Machine & Services

Sidel: Rotary Modular Labeller Sidel’s SL 90 rotary modular labeller is equipped with modules for applying pressure-sensitive self-adhesive labels or cold-glue labels on all kinds of packaging.

The labeller is a solution developed to offer labelling flexibility on all kinds of packaging, both round and irregularly shaped. The machine’s carousel and the parts involved in transferring the containers (starwheels and screw feed) have no gears and no contact.

It is ideal for high-speed and very high-speed production and can label up to 60,000 bottles per hour (both selfadhesive and cold-glue labels). The application of the label to the container can be adjusted electronically, while a vision system with several cameras orientates bottles. _______________________________ Enquiry No: P127

Key Technology: Defect Removal System The ADR 5 Automatic Defect Removal System from Key Technology identifies the same kinds of defects on potato strips as many optical sorters, but the removal of these defects are handled differently.

It cuts the defect from the strip and removes only the defect.

Compared to lines with only a sorter, ADR First application achieves the same defect removal rate while reducing byproduct yield loss by 75 to 80 percent.

The solution features visible infrared cameras, a special belt conveyor, a rotary cutter, and vibratory conveyors that align, inspect, and trim potato strips at production rates of up to 9.5 tonnes per hour. The air-actuated knife system on the cutterwheel improves cutting accuracy and equipment reliability compared to water-activated knife systems. _______________________________ Enquiry No: P129

Bericap: Closures With Valve Function Bericap has developed a hinge closure with a valve function for ketchup and mayonnaise. The valve opens, when the consumer is pressing the bottle and a well dosed squeezable product can exit.

The product is designed as a costsaving valve, which either is a one-piece closure, or alternatively, a second piece can be inserted into the closure.

As the second part is made of the same plastic material as the closure, it will aid in the recycling process. The closure with valve function is designed primarily for ketchup and mayonnaise.

The valve function can be carried over to other closure sizes. ___________ Enquiry No: P128

Innovia: Film Barrier To Gases & Aromas Innovia Films’ Natureflex N913, includes a proprietary sealant layer and it is the first of a family of Natureflex products that will further increase the technical capabilities of the cellulose-based packaging film.

The film acts as a barrier to moisture, gases and aromas, in addition to enhanced sealability and seal integrity.

Derived from renewable resources, the films are certified to meet the European EN 13432 and American ASTM D6400 composting norms. _______________________________ Enquiry No: P130

PRODUCT HIGHLIGHTS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

Machine & Services

Flexicon: HighLift Box/Container Tipper A Tip-Tite high-lift box/container tipper from Flexicon discharges dust-free into vessels 183 to 305 cm above the plant floor.

The tipper allows boxes and other containers to be loaded at floor level, sealed against a discharge hood, elevated and tipped, mating the hood outlet to a gasketted inlet port fitted to any receiving vessel.

The unit accommodates boxes from 915 mm to 1,220 mm on a side and 990 mm to 1,117 mm overall height.

A pneumatic or manual slide gate valve prevents material flow until the discharge cone has been properly seated, and allows discharging at controlled rates. The tipper is constructed of carbon steel with stainless material contact surfaces, and is also available in all-carbon-steel construction with durable industrial coatings, or all-stainless construction finished to food, pharmaceutical or industrial standards. _______________________________ Enquiry No: P131

Sigmatek: Touchscreen Control Panels The ETV 0552 from Sigmatek is equipped with a glass touch screen and frontal IP65 protection against dust and water. As there is no offset edge between the glass touch screen and the frame, the panel can be easily cleaned.

It is equipped with one Gb Flash and 64-Mbyte DDR RAM. For remnant data, 512 kb of memory is provided.

A micro SD memory card is used as the storage medium for the operating system, the application and user-specific data.

As an additional plus, eight digital in- and outputs are already ‘on board’.

The numerous standard interfaces such as VARAN bus, CAN bus, Ethernet, USB and USB Type Mini, are located on the bottom and allow the integration of the ETV 0551 and 0552 into the machine structure. The equipment is suitable for use in raw industrial environments as well as in food processing, packaging and medical technology. ______________________________ Enquiry No: P133

Cognex: Handheld Industrial ID Reader Cognex Connect for the company’s DataMan ID readers is a suite of communication capabilities that is available with In-Sight vision systems and the DataMan 200 fixed-mount ID reader series. It enables industrial protocol connectivity through EtherNet/IP and Profinet support.

By supporting open standard industrial Ethernet communications protocols, the application enables the monitoring of a network of ID readers and vision systems. As a network device, the handheld devices can be accessed from any terminal connected to the network. This means that no host PC is required to translate RS-232 or USB communications to a PLC or central network.

The protocols also allow for data files and images to be archived directly through FTP support for later review and analysis. DataMan ID readers also offer a .NET based command library for user-specific GUIs and terminal interfaces. _______________________________ Enquiry No: P132

Fluke: Portable Oscilloscopes Fluke have developed the ScopeMeter 190 Series II handheld portable oscilloscopes, these four-channel scopes are designed for harsh industrial environments.

The four input channels are isolated from each other to perform differential floating measurements. The chassis is sealed from the environment with no cooling slots or fans to expose the instrument. It carries the International Protection (IP) -51 dust and drip proof rating.The sampling rate goes up to 2.5 GS/sec and 400 pico second resolution. The product is available in 100 MHz and 200 MHz bandwidth models. _______________________________ Enquiry No: P134

25

PACKAGING & PROCESSING

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26

Companies that bag loose and irregularly shaped products typically have three packing options: • Filling pre-made bags by hand • Horizontal bagging machines • Vertical bagging machines

irregular shapes, or are pieces and parts for a kit.

Products most often packed with this method include: • Food service items – cups, lids, knives, forks, and spoons • Bulk packaging – bottle caps • Irregularly shaped products

Armin Hanisch, Bavaria, Germany

For a wide range of products, automating the bagging process with a vertical bagging machine offers the advantages of lowering operating costs, while improving productivity and sustainability.

In these difficult economic times when material and labour costs are rising, it is important to understand the fundamentals of where, when, and why to automate

Vertical Bagging:

ost

Cutting Opportunities Vertical baggers lower the cost of labor and materials plus boost sustainability. By Robin Thurgood, VP & GM, Rennco LLC

the bagging process with vertical bagging technology. Armed with this knowledge, operations personnel can optimise machine selection, and at the same time accrue a host of advantages.

Vertical bagging machines form the bag around the product.

As the film travels vertically around and down over the product, vertical equipment is ideal for bagging items that are longer than they are wide, have

correct bagging machine because of material savings.

Scrap on the vertical machine comes from the narrow width not the length, while the converse is true on the horizontal bagger.

Both vertical and horizontal bagging machines offer a number

Cost Cutting Opportunities Horizontal bagging machines, which form the bag around a product lying flat, are typically used for items that are longer than they are wide on the horizontal axis.

Items that roll and are not stable or easily grouped on a horizontal surface are optimum candidates for a vertical machine. It pays to match the shape of the product to the

of removable closure options as well as full sealed bags.

Both machines can run printed film, and the customer has the choice of roll stocks, including flat or center folded polyethylene, polyolefin shrink-wrap, and PVC. Vertical bagging machines can make bags from 2 inches square (0.8 cm) to 65 inches by 24 inches (1.7 m by 0.6 m). Vertical bagging machines come in semiautomatic for hand loading and fully automated. They range in price from US$20,000 to US$100,000 with the top end offering full automation of the bagging process. Production rates in fully automated mode vary by the product.

Ty p i c a l t h r o u g h p u t i n automated mode ranges from 10 to 35 bags a minute depending upon product size. Custom machines from leading suppliers can be manufactured on average from two to five months. Training for operators and maintenance personnel is straightforward.

Operators can be up and running in as little as a day.

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

PACKAGING & PROCESSING 27

Labour Savings In today’s economic environment, management is re-evaluating packing lines to determine where direct labour costs can be reduced and throughput increased.

In situations where three or more employees hand pack pre-made bags, it pays to do a return on investment analysis with a vertical bagging machine supplier.

Increased Throughput In both automated and semiautomatic configurations, vertical bagging machines offer throughput advantages over hand packing of pre-made bags.

When working with pre-made bags, employees must open the box of bags, remove bags individually, and, when the boxes is empty, open another one and repeat the process. Contrast this with loading a roll of film on the machine.

For example, a 20,000-foot-long roll of film (6,096 m) can make approximately 20,000 one-foot bags. A box of comparably sized bags may only contain 5,000.

That means the one roll of film eliminated four changeovers.

There are similar labour and t h ro u g h p u t s a v i n g s w h e n transitioning from boxes to bags.

Sustainability Sustainability entails decreasing the environmental footprint of t h e m a t e r i a l f ro m s o u rc e extraction and conversion through the supply chain to endof-life recovery or disposal.

Shipping rolls of film requires fewer trucks for the equivalent amount of pre-made bags. This means less oil consumed and reduced greenhouse gas generation. There is also a reduction in corrugated board sourced, converted, and transported.

Furthermore, one of the most

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

28

effective ways of improving the sustainability of packaging is to reduce the amount of material through light weighting.

Vertical bagging machines provide the organisation with the ability to specify the lightest gauge film for the application because the weight of the product pulls the film, giving it additional stiffness.

Material Cost Savings As the price of petroleumbased products has increased, packaging operations personnel have intensified effor ts to decrease material costs.

For many organisations, investing in vertical bagging technology can be cost justified on material savings alone. For example, there is no need to buy and stock a wide range of different

sized pre-made bags. The bagging machine can use one roll to make many different bags. This means the organisation is not tying up funds in excessive inventory.

As stated above, many applications lend themselves to thinner-gauge less-expensive material. Depending on the volume of the application and the type and sizes of pre-made bags used, organisations can

experience a 40 to 70 percent decrease in material costs in the transition from pre-made bags to centre-folded roll stock.

At rates of 500,000 to one million bags per year, a fully automated machine can be cost justified on materials savings alone in two years or less.

At a rate of 50,000 bags a year, a semi-automatic machine can be cost justified on material savings in about the same length of time.

Furthermore, the larger the bag, the more the average savings with purchasing roll stock compared to pre-made bags.

Key Attributes In terms of control technology, the machines should feature the latest PLCs, human machine interface (HMI) devices, and communications technology.

Oystar Hassia: Form-Fill-Seal Cup Forms Oystar Hassia expanded its range of machines with the inclusion of the THL 24/28. The machine forms, fills and seals diverse cup forms and sizes.

It is six metres in length and approximately 2.3 m in height. The thermoformed bottom web runs at height of one metre, providing for good visual control of the working processes. The lid material feed is mounted at a low working height as well, so that rolls can be changed.

The machine can be deployed for a variety of packaging forms and sizes of portion cups with a forming depth of up to 40 mm.

On demand, the machine concept also allows forming, filling and sealing cups with a forming depth of up to 90 mm.

Depending on the format and the nature of the product, 35 strokes per minute can be achieved under production conditions.

This customised machine is designed in twenty-up format for processing polypropylene material.

__________________________________ Enquiry No: P140

Amcor: Line For Cereal Packaging Amcor Flexibles Europe & Americas (AFEA) has developed the Amcor Vodex, a bag-in-box liner developed to enhance the protective barrier around cereals. The cereal liner protects cereals from the possible migration of volatiles from carton board, inks, varnishes or the external environment, while improving the retention of the flavour and aroma. __________________________________ Enquiry No: P141

PACKAGING & PROCESSING

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

29

All machine functions, such as bag length, seal opening, heater setting, dwell time, and other parameters, should be controlled from the HMI. The interface should be easy to use and intuitive for employees, especially entrylevel personnel.

Look for film feed and seal assembly controlled by servomotors for fast, precise operation. Also look for a constantly heated, coated ‘seal bar’, which helps ensure highthroughput, smokeless, and odourless sealing.

Buyers should expect the supplier to be able to provide equipment suitable for the widest possible range of films. There should be a choice of closure options, including easy open and re-closable, and the capability for on-the-bag printing. Look for

The same thinking applies to the capability of adding new closures or registration systems for printed film. It is easier and more cost effective to add the hooks for future expansion at the time the machine is built.

both semi-automatic and fully automatic bagging equipment in the supplier’s line. This implies extensive application expertise on the part of the supplier.

It is always a good idea to work with a manufacturer to ensure that the vertical bagging machine has the capability for higher throughput than what is required today. Greater capacity means room for growth.

ChoosinG a suPPLieR When evaluating a supplier for vertical bagging equipment, investigate the longevity of the company, its record of innovation, and commitment to service and support.

H a v e t h e m a n u f a c t u re r provide bagged samples of the products made on the equipment they are recommending to ensure the bag appearance and seal quality are acceptable.

For more information, ENTER No: 0142

Always the right choice

Enquiry Number

Wolf Verpackungsmaschinen GmbH Bettenhäuser Straße 3 35423 Lich-Birklar eMail: contact@wolf-pack.de

2709

www.wolf-pack.de

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

30

Trendy

Back to

Packaging

Findings examine key developments in the beverage packaging design at a global level over the last two years. By Dominic Cakebread, director of packaging services, Canadean Over the last two years, the industry experienced a global economic downturn, declining consumer spending power, volatile packaging materials prices and more difficult access to capital investment. This combination of factors has resulted in a slowdown, and in some cases, complete reversal of longer-term beverage packaging design trends.

Shift In Focus For many years, the key drivers of beverage packaging design were increased use of added

Global Soft Drinks, Beer and Dairy Drinks Packaging by Pack Type, 2010 % Share by Volume Other Packaging 6% HDPE Bottles 5%

Bag-in-Box 2% Unpackaged 9%

Glass Bottles 17%

Sachets 6% Cans 10% Cartons 11%

PET Bottles 34%

value and convenience features, more sophisticated packaging materials, smaller ‘on-the-go’ packs and more elaborate shapes, designs and print.

However, over the last two years, the focus has shifted strongly to cost and cost-related factors, such as materials reduction, light weighting and improvements in line efficiency, filling techniques and cost efficiency.

All this has to be achieved, wherever possible, without the loss of functionality and quality, and at the same for a lower price.

Clean & Clever.

The compact R 145.

It has everything you need for perfect thermoformed packaging.

MULTIVAC Pte Ltd. 25 International Business Park #01-61/63 German Centre Singapore 609916 Enquiry Number

2757

Office: Fax: Email: Web:

(65) 6565 3920 (65) 6566 9798 multivac@sg.multivac.com www.multivac.com

The hygienic and compact R 145 is designed for medium size capacities and covers a fast spectrum of applications. It has everything you need for perfect thermoformed packaging of food, industrial and medical products and requires surprisingly little space to do the job – leaving you with plenty of scope for profitable packaging solutions.

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

32

Retail Competition With deteriorating economic conditions, falling consumer spending power, and rising employment in many countries across the world, competition at the retail level has increased enormously since 2008.

This has resulted in strong downward pressure on product pricing, and as such, also packaging costs. The main beneficiaries of this were initially the discount retailers. They achieved accelerated growth in many countries by taking share from the supermarkets as consumers searched for greater value for money.

Response & Global Trends I n re s p o n s e , m a n y o f t h e supermarkets revamped and extended their own ranges to compete with the discounters at the value end of the market.

This resulted in an explosion of private label worldwide and yet more competition and p re s s u re o n p ro d u c t a n d packaging prices.

As some countries have begun to come out of recession in 2010, this strategy appears to have paid off for the supermarkets, as although still currently dominated by materials reduction and cost considerations, there appear to be early signs of a return in packaging design towards value added and convenience features.

Some key global trends over the last two years include: • Continued PET growth in

Chinese Powerhouse China is now the single greatest powerhouse of global packaging demand, and domestic consumption in China and some other emerging markets is now beginning to take off strongly.

As a result, while cost performance and environmental factors will always remain key drivers of packaging demand, previous market features are expected to resurface as the key

most beverage categories – with refillable PET taking share again in carbonates and packaged water • Hot fill PET being increasingly used for hot fill juices and nectars, and panelless hot fill PET bottles taking share in various categories such as iced RTD tea and coffee • Extended use of biodegradable plastics • General shift from heavy,

Global Trends in Packaging for Soft Drinks, 2003-2010 BRIC Countries M Litres of Product 120,000 100,000 80,000 Mill Litres

As some countries have begun to emerge from the recession in 2010, there are signs that the underlying long-term economic, demographic and consumerled changes are beginning to have the upper influence again, causing packaging design to revert to trend.

60,000 40,000 20,000 0 2003

2004

2005

2006

2007

2008

2009

2010

■ Unpackaged ■ Other Packaging ■ Pouches ■ Cartons ■ Cans ■ Plastic Bottles

rigid containers to lighter weight, flexible packaging and pouches • Increase in the growth rate of barrier plastics • Light-weighting and material saving measures extending f ro m t h e m a j o r t o t h e smaller brands • Reduction in bottle and closure weights without loss of performance and functionality • Greater emphasis on environmental issues and a shift in concern from packaging waste and recycling towards carbon emissions and total environmental impact of product and pack

drivers of packaging innovation and change.

T h e s e i n c l u d e re - r i s i n g disposable income levels, a re t u r n t o t r a d i n g u p a n d convenience features, as well as underlying demographic changes such as long term trends toward smaller household sizes, longer working hours, urbanisation and globalisation.

All these factors will ensure that packaging continues to play a vital role in determining the success or failure of new products and brands over the next five years.

For more information, ENTER No: 0143

Enquiry Number

2603

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

34

Chocolate milk is a well-known and popular product around the world. Except for a few products where a visible sedimentation is desired, chocolate milk is expected to be a homogeneous product without visible sedimentation and creaming.

Most of the cocoa powder is insoluble in milk and water, meaning that if no precautions are taken, the cocoa particles settle at the bottom. The text ‘shake before use’ would also have to be written clearly on the packaging.

This labelling has a negative impact on the consumer. Furthermore, creaming occurs over time for long shelf life products – a process that can also be delayed by taking appropriate action.

Alessandro Paiva, Minas Gerais, Brazil

Forming The Thixotropic System Chocolate milk usually contains up to two percent cocoa powder.

In order to make a homogeneous suspension of the cocoa particles in the milk, a three-dimensional network has to be formed.

Milk

Know How Most of the cocoa powder is insoluble in milk and water, meaning that if no precautions are taken, the cocoa particles settle at the bottom. By Hanne K Ludvigsen, product manager dairy and ice cream, Palsgaard A/S.

Ann-Kathrin Rehse, Niedersachsen, Germany

Chocolate The cocoa par ticles are entrapped herein. When shear is applied to the chocolate milk, the network is broken and the viscosity decreases.

When the shear is removed, the three-dimensional network is restored. It is a so-called thixotropic system.

INGREDIENTS & ADDITIVES

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

35

The ingredients used to form this thixotropic system are generally mono and diglycerides carrageenan, as well as microcrystalline cellulose.

Mono and diglycerides further have an important function in preventing creaming in the product.

Emulsifier Effect Mono and diglycerides are emulsifiers produced by the reaction of edible vegetable fats/oils and glycerol. The result is a molecule with a hydrophilic and a lipophilic part. Consequently, it is placed at the interface between the fat/protein and water.

This happens during homogenisation and ageing of the chocolate milk. The mono and diglycerides form a complex with the whey proteins, making the fat globule membrane more resistant towards coalescence. As such, they reduce fat separation in the product.

However, they also reduce the net charge of the fat globule membrane and thereby increase

the flocculation of the fat globules forming a three-dimensional network. This increases the creaminess in the milk.

Carrageenan Effect Carrageenan is by far the most commonly used stabiliser in chocolate milk. In Europe,

Kappa carrageenan especially, has found use in chocolate milk due to its ability to react with the milk proteins and form a three-dimensional network.

It forms a helix with negatively c h a rg e d s u l p h a t e g ro u p s turning outwards.

This helix interacts with the

Figure 1: Chocolate milk with and without sedimentation.

carrageenans are divided to two groups, refined carrageenan (E-407) and semi-refined carrageenan (E-407a). Both types can be applied in chocolate milk.

Carrageenans are further grouped in Kappa, Lambda and Iota carrageenan according to their chemical composition.

positively charged casein micelle.

When carrageenan is used as a stabiliser, the chocolate milk must be cooled down below 25 deg C before filling, or cooled down below 25 deg C during constant rotation, if in can/in bottle sterilisation is used.

This is necessary for formation

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

36 Carrageenan

Casein Micelle

Mixing Protein adheres to cocoa particles

Fat

Cocoa Particles

Heating & Homogenisation Agglomeration of protein-covered particles

Cooling Network formation

Figure 2: Formation of carrageenan network in chocolate milk.

CMC

MCC

Dispersion

Figure 3: MCC/CMC network.

of the carrageenan network.

Figure 2 shows how the network is formed in a carrageenan stabilised chocolate milk. Further storage of the chocolate milk should be below 30 deg C as the formed network breaks down at higher temperature.

The ef fect of the MCC/ CMC complex microcrystalline cellulose (MCC), or rather a MCC/CMC complex, also finds application in chocolate milk, however, often in combination with carrageenan. MCC is derived from plant fibres from which the crystalline part of the cellulose is extracted.

In dispersion, the MCC forms a three-dimensional network due to formation of hydrogen bonds. Below 80 deg C, a change in temperature only has limited effect on the functional properties of MCC, meaning that cooling

and storage temperature is less critical when MCC is used.

Consequently, MCC based products are recommended when cooling below 25 deg C is not applicable, or if the storage temperature is higher than 30 deg C. This is often the case in South East Asia and the Middle East.

MCC based products often gives more body and creaminess to the milk drink, which could be another reason for recommending a MCC based solution. Figure 3 illustrates the network formation of MCC/CMC in which the cocoa particles are kept in suspension.

THe rigHT DoSAge The dosage of the stabiliser is very crucial. Underdosing means sedimentation in the chocolate milk, and overdosing results in heavy body and gelation. When working with carrageenan, one has to be careful as the margin

b e t w e e n u n d e rd o s i n g a n d overdosing is narrow.

The use of mono and diglycerides together with carrageenan increases the dosage margin of carrageenan. At the same time, it reduces the amount of carrageenan needed for formation of a stable product.

This is due to the fact that the mono and diglycerides form a network between the fat globules and the whey proteins.

The dosage of the carrageenan depends on: • Fat content of the milk – Higher fat demands less stabiliser • Cocoa content – Higher dosage less stabiliser • Heat treatment – Sterilisation demands less stabiliser than UHT treatment, which again demands less than a pasteurised product The dependence of stabiliser dosage to the heat treatment can be explained as follows: During heating to sterilising, or UHT-temperatures, the whey proteins denaturate and become less soluble. This causes further agglomeration of the proteins with the cocoa powder and fat.

The extent of agglomeration depends on the type and time of heating, the homogenisation, the type and amount of cocoa powder and stabiliser, the milk quality including the protein quality and pH of the milk.

Guar gum and locust bean gum are also used as stabilisers for chocolate milk.

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

powder. Cocoa powder contains polyhydroxyphenols, which during alkalisation polymerise to tannins, known for its protein binding properties.

In general, the heat stability of chocolate milk is lower than that of milk. However, the closer the pH of the cocoa powder is to the pH of the milk, the less impact it has on the stability in the milk.

It is important to consider the particle size of the cocoa powder, as the formed network cannot keep particles that are too heavy.

It is recommended that less than 0.5 percent of the particles are larger than 75 µm.

An example of a carrageenan based product for chocolate milk is composed of mono and

Another composition for low protein chocolate milk drinks is made up of mono and diglycerides, carrageenan and locust bean gum.

As this is carrageenan based, attention should be paid to filling and storage temperature.

Compared to a dry blended product, an integrated product has several advantages: • Free flowing properties • Uniform product, no risk of deblending during storage and transportation of the emulsifier/stabiliser mixture • No dust formation • Addition to the milk without premixing with sugar For more information, ENTER No: 0150

2755

eFFecT oF THe cocoA PArTicLeS The cocoa particles also strengthen the network formation, as casein is adsorbed to cocoa par ticles. This adsorption takes place almost immediately when milk and cocoa powder are mixed. The strength of the network is dependant on the degree of alkalisation of the cocoa

diglycerides, carrageenan and guar gum.

It results in uniform chocolate milk with a pleasant creaminess and mouth feel. If it is difficult to cool the product down to below 25 deg C after the production or if the storage temperature of the product is above 30 deg C, the MCC, mono and diglycerides, carrageenan and CMC is applicable.

This is also applicable in chocolate milk drinks with low protein content either due to the protein content in the milk or due to dilution with water to form a chocolate milk drink.

Enquiry Number

As MCC does not react with the milk proteins in the same way as carrageenan, the risk of separation due to overdosing is less. However, overdosing results in heavy body and high viscosity.

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

38

Metabolic syndrome comprises of dyslipidemia (elevated triglyceride and low HDL ‘good’ cholesterol levels), high blood pressure (hyper tension), obesity and insulin resistance.

This rapidly growing disease is known to increase the risk of heart disease and diabetes by up to five-fold.

Results from population studies have shown that the

global prevalence of metabolic syndrome among people over 60 years of age ranges between 20 to 45 percent depending on geographical regions. The highest incidence is found in the US and in developed European and Asian nations.

Globally, metabolic syndrome succeeds to elicit a high level of concern and interest, as indicated by no less than 3.3 million hits on

Palm Tocotrienols:

ction against Metabolic Syndrome

Metabolic syndrom is a rapidly growing disease known to increase the risk of heart disease and diabetes by up to fivefold. By Vanessa Lacuesta and Daniel Yap, Davos Science

Google in addition to more than 33,000 scientific papers published on this complex disease.

Triglycerides & Cholesterol Triglycerides and cholesterol comprise the majority of blood lipids. Both lipids are produced by the liver with a small proportion obtained from the diet.

Blood lipids help carry out bodily functions and are essential in maintaining cellular health and hormonal balance. Poorly controlled blood lipid levels can lead to medical conditions closely linked to metabolic syndrome.

Being insoluble in blood, triglycerides and cholesterol require lipoproteins such as LDL and HDL to serve as carriers that will transport them to other parts of the body.

Certain carriers such as small and dense LDL (sd-LDL) are more prone to oxidation, a chemical reaction that initiates the chain of events leading to fatty plaque formation (atherosclerosis). As a result, high levels of sd-LDL in the blood magnify the risk of developing heart disease.

Tr i g l y c e r i d e s a re o f t e n overlooked when assessing the risk of metabolic diseases.

At greater than 200 mg/dl, triglycerides independently increase the risk of heart disease and stroke.

In addition to jeopardising metabolic health, triglyceride levels when uncontrolled can lead to the swelling of the pancreas, the organ which helps maintain blood sugar levels. Moreover, high triglyceride levels may also disrupt liver health and worsen diabetes-related complications.

Two types of cholesterol are of clinical importance when considering metabolic health: LDL ‘bad’ cholesterol and HDL ‘good’ cholesterol. Sustainably high levels of LDL-cholesterol

HEALTH & NUTRITION

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39

Tocotrienols’ unique chemical profile coupled with the growing pool of scientific evidence on their effective lipid lowering properties defines tocotrienols as the vitamin E of choice when addressing metabolic syndrome.

hasten atherosclerosis, hence laying down the framework for cardiovascular disease, blood clots and strokes.

The riSing STAr of ViTAMin e Natural vitamin E has long been used in dietary supplements mainly due to its superior antioxidation properties. There are two main families of natural vitamin E, namely tocotrienols and tocopherols. Each of which has four isomeric forms: alpha, beta, gamma, and delta.

Tocopherols are abundant in temperate oil seeds like soy, corn and rapeseed, while tocotrienols are found mainly in tropical oil seeds, such as palm fruits and rice bran.

LiPiD BALAnce The suppression of high serum lipids by tocotrienols were demonstrated by metabolic research institutes. Qureshi first demonstrated the effective cholesterol-suppressive action of tocotrienols in humans with elevated cholesterol levels.

In the study, subjects given tocotrienols at 200 mg per day showed a 13 percent reduction in their serum cholesterol levels after

FIGURE Tocotrienol Isoforms α: β: ϒ: δ:

R1

R2

R3

CH3 CH3 H H

CH3 H CH3 H

CH3 CH3 CH3 CH3

Tocotrienol

R1 HO

CH3

R2

CH3

CH3

CH3

0 R3

Chemical structure of tocotrienol

FIGURE Tocotrienols lower triglyceride levels by 28% mg/dl Start End

250 p 0.006 200

Triglyceride

For a long time, tocotrienols have hidden behind the shadows of the more popular tocopherols.

Subsequent research highlights the distinct biochemical properties and emerging potential health benefits of tocotrienols.

In addition, evidence has demonstrated that tocotrienols possess 60 times more superior anti-oxidant activity than tocopherols.

Recently, tocotrienols have gained the scientific community’s attention for its potential in lowering triglycerides, cholesterol and sd-LDL levels. Promoting lipid balance by addressing lipid abnormalities is important in curbing the steady rise in metabolic syndrome worldwide.

four weeks of supplementation.

Similarly, tocotrienols taken at a lower dose of 100 mg per day were shown to lower total blood cholesterol and LDL-cholesterol by 20 and 25 percent respectively in humans.

Compared to tocopherol, tocotrienols display unique cholesterol-lowering properties.

In a randomised study of patients with mildly elevated cholesterol levels, tocotrienols significantly reduce total blood cholesterol and LDL-cholesterol as compared to 500mg per day of tocopherols.

The lipid-lowering effects of tocotrienols are not limited to cholesterol alone. In a doubleblind, placebo-controlled study conducted in Japan, subjects in the tocotrienol group supplemented with 120 mg per day of tocotrienols, showed reduction in their triglyceride levels by 28 percent from baseline.

Interestingly, while triglyceride levels decreased in these patients, triglyceride levels of subjects in the placebo group were noted to have increased (refer to figure 2).

150

100

50

Tocotrienol

Placebo

Triglyceride levels in tocotrienols and placebo groups after eight weeks

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

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Anti-Metabolic Benefits In addition to its lipid-lowering properties, scientific evidence has shown that tocotrienols inhibit atherosclerosis. In a human clinical study conducted in 50 patients with narrowed neck blood vessels, tocotrienols reversed narrowing in 40 percent of these patients, compared to only eight percent in the placebo group.

In another study, tocotrienols reduced blood clot formation within blood vessels suggesting

blood sugar levels in the body.

When the body becomes resistant to the action of insulin, blood sugar levels remain elevated even in the presence of high insulin activity.

Tocotrienols are shown to help reduce blood sugar levels in human and animal studies.

One study demonstrated that tocotrienols-fortified diet enhances insulin sensitivity suggesting its potential in addressing diabetes and its complications.

Tocopherols are abundant in temperate oil seeds like soy, corn and rapeseed.

Naturally Safe Tocotrienols have long gained the recognition for their role as super anti-oxidants. The natural palm tocotrienols are proven to be safe, non-irritant and non-mutagenic.

In 2010, the US Food and Drug Administration (FDA) granted palm derived tocotrienols the Generally Recognized As Safe (GRAS) status. The nutrient is available as oils, powders, emulsions, suitable for direct incorporation into food and beverage formulations.

a potential role in attenuating the risk of stroke. To reinforce its role in promoting healthy blood vessels, a human clinical trial conducted by researchers in Malaysia demonstrated that the nutrient improved the ability of blood vessels to adapt to changes in blood pressure levels (blood vessel compliance, when given at 50 to 200mg per day for two months.

Insulin resistance heralds the beginning of diabetes, a debilitating consequence of metabolic syndrome. Insulin is a chemical that helps regulate

Benjamin Earwicker, Idaho,US

Moreover, there was a decrease in the levels of triglyceride carriers and sd-LDL in the blood samples of patients taking tocotrienols.

With regards to their triglyceride-lowering effects, researchers have demonstrated that the ability of tocotrienols to decrease triglyceride levels, stems from their ability to inhibit proteins that regulate the production of blood lipids in the body.

While individual triglycerides and cholesterol levels are the established metabolic parameters, taking the proportion of HDL to LDL cholesterol (HDL/ LDL ratio) in the blood is a recognised predictor of heart and metabolic disease risk. In a study conducted in humans with elevated cholesterol levels, tocotrienols increased HDL to LDL ratio by 53 percent, suggesting that the nutrient can help achieve healthy blood lipid levels.

Moreover, clinical studies also explored tocotrienols’ role in enhancing the effects of lipidlowering medications. Qureshi showed that the combination of tocotrienols and cholesterollowering medication, lovastatin, reduces lipid parameters by 20 to 25 percent in patients with elevated cholesterol levels.

Metabolic syndrome comprises of dyslipidemia, hypertension, obesity and insulin resistance.

Outlook For Tocotrienols Metabolic syndrome is one of the most common health concerns of our time. By 2030, the number of obese individuals s u f f e r i n g f ro m m e t a b o l i c syndrome approaches one billion worldwide.

By following a healthy diet, exercising and giving the body proper supplemental nutrition, the incidence of this syndrome can be substantially reduced.

Palm tocotrienols, through their broad spectrum lipid lowering properties, may be used together with lifestyle modifications to stamp out metabolic syndrome.

For more information, ENTER No: 0160

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Enquiry Number

2766

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

42

The weight management products market is currently undergoing a shift from better-for-you (BFY) or ‘lesser evil’ foods and beverages, to functional offerings.

The health and wellness data shows that, over the 2004-2009 review period, value sales of BFY foods and beverages grew by a total of 32 percent, notably less than the more vigorous 41 percent enjoyed by the fortified/ functional category.

It is not so much a case of reduced-fat foods being passé, but consumers keen on weight management products are expecting additional functionalities, on top of low sugar/fat/carb/calorie content.

This is especially if they are expected to pay a price premium for them.

Functional ingredients promoted for weight loss fall into three broad categories –

those that suppress appetite and/or induce satiety (eg: fibre), those which inhibit digestion (eg: by hindering the absorption of fats or carbohydrates), and those which boost the

metabolism and lead to increased fat burning.

A well-known product example leveraging the latter mechanism is the much-hyped Enviga RTD green tea beverage,

Chi i For

Weight

Management

Sanja Gjenero, Zagreb, Croatia

Capsaicinoids, which give chilli peppers their heat, could offer significant potential as a functional ingredient. By Ewa Hudson, head of health & wellness research, Euromonitor International

HEALTH & NUTRITION

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The Chilli Burn Capsaicinoids, the active, ‘hot’ compounds in chilli peppers, also fall into the metabolismboosting category. As to their mechanism, the basic premise is that the irritation that they cause to the body tissues with which they come into contact during digestion, prompts the body to release energy in the form of heat.

Although still a bit sparse on the ground, there are a number of studies that back up chilli’s weight loss functionality

potential. For instance, a study conducted by Tenshi College in Sapporo, Japan, in collaboration with Ajinomoto, and presented at the ‘XI International Congress On Obesity’ in July 2010, found that a single ingestion of 9 mg of sweet chilli pepper extract appeared to increase energy expenditure in human subjects.

It is usually the case that for any functional weight loss ingredients venturing into foods and beverages, they tend to be already fairly well established in the vitamins and dietary supplements (VDS) realm. And this is certainly true for capsaicinoids.

One such product, Capsiplex, f ro m C a p s i p l e x A d v a n c e d Health, and available worldwide online, is rumoured to have garnered an A-list celebrity following, including that of Jennifer Lopez and Brad Pitt. Its makers claim that the product is

‘clinically proven to burn up to 278 more calories a day, and 12 times more calories before and during exercise’.

There are 3,500 calories trapped in a pound of body fat, so taking the supplement as recommended should, in theory, result in the loss of one pound of fat in just under two weeks. If borne out in reality, this would indeed constitute a valuable addition to any weight loss regimen or long-term weight management plan.

Awareness Challenge For good reason, most legislative environments do not permit manufacturers to make any concrete weight loss claims on their food and beverage products, so the matter has to be approached in a different way. At the moment, chilli – and even less so the unfamiliar term

Tom Schmucker,North Carolina,US

conjured up by Coca-Cola and Nestlé in a joint venture and launched in 2006. The combination of the green tea compound epigallocatechin gallate (EGCG), caffeine and calcium was meant to possess the fat burning action of a brisk five-minute walk per can consumed.

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

Market Opportunity A wide variety of products are suited to capsaicinoid enhancement, in particular snack foods and savoury biscuits. In order not to make a mockery of any slight (albeit potentially helpful) calorie burning effect that they might have, products would need to be low in fat and calories

to start with, and packaged in a portion control-friendly manner.

This is especially true for nuts, which, although intrinsically healthy and well suited to combining with a chilli flavour, are quite calorific.

Roasted soy beans (sometimes marketed as ‘soya nuts’), which are naturally low in fat and quite similar to nuts in taste and texture, would be ideal, as would baked potato/ vegetable crisps, rice snacks and popcorn.

Lillian Nelson, US

capsaicinoids – is not commonly associated with weight loss.

Significant effort still needs to go into priming consumer awareness.

Positive and informative media coverage has worked a treat for other naturally healthy products with weight management applications, for example green tea in the hot drinks category.

Over the past decade, value sales of green tea tripled in North America and Western Europe.

Unlike in Asia-Pacific, green tea does not have a long history of consumption in these regions, and this rapid increase in demand was purely driven by the health and wellness trend.

The growing recognition that catechins (such as the aformentioned EGCG), which are present in high levels in green tea, may be useful for weight management contributed significantly to the beverage’s success. As a result, EGCG extract is now an increasingly popular functional ingredient in weight management-positioned VDS, food and beverage products.

Capsaicinoids most certainly have the potential to follow along the same path. Chilli-flavoured foods and snacks have gained virtually universal popularity; so chilli-based ingredients enjoy a high degree of familiarity and are perceived as entirely natural.

Both of these aspects tend to be very important to health and wellness-oriented shoppers.

There may even be potential for the development of such products in beverages, for example a chilli-chocolate hot drink. The combination of chilli and chocolate flavours is starting to become evermore popular in the confectionery category.

However, a weight management confectioner y item, especially a chocolate-based one, may be a stretch too far in terms of product credibility. A chilli-chocolate hot drink, on the other hand, can be low in fat and calories, and serve as a satisfying re p l a c e m e n t f o r c a l o r i f i c chocolate bars, with added chilli-fat-burning functionality furthering its appeal.

lazysheep1, Powys, UK

44

Too Hot To Handle One obvious problem that needs tackling is that the addition of sufficient quantities of capsaicinoids required to achieve functionality may render products far too spicy for most consumers to enjoy.

This calls for microencapsulation stable enough to survive chewing and allow for the active ingredients to be released further down the digestive tract, where discomfort cannot be felt.

Even so, the products may still constitute a challenge to the taste buds of the uninitiated.

A possible answer may be the introduction of several product variants of differing degrees of ‘hotness’ to allow consumers to become accustomed to – and eventually learn to love – the chilli burn. After all, a liking for hot food is an acquired taste.

The concept that a daily serving of hot food could be just as valuable for weight management as getting drenched down the gym is a very seductive one.

And while burning calories on the treadmill may be far more effective, eating sure is much more fun!

In order not to attract criticism, the marketing ought not to imply – at least with any degree of seriousness – that eating hot food should replace regular exercise.

For more information, ENTER No: 0161

2762 Enquiry Number

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

Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-4156 4-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, Korea Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-2668 1228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206 Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680 No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994 123/13 Nonsee Road, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand Ishida India Pvt. Ltd. Tel: 91-124-438-7382 Fax: 91-124-438-7383 191, Udyog Vihar, Phase IV, Gurgaon - 122 016, Haryana, India Ishida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246 SA1-1, Parcel S19-2, My Khang Complex, Phu My Hung, Tan Phu Ward, District 7, Ho Chi Minh City, Vietnam

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Astaxanthin:

Nature Juggernaut Against Free Radicals Researchers have shown that locked away in the natural redness of astaxanthin lays power for human health. By Marco Narducci and Eiji Yamashita, Fuji Chemical

WHEN a shrimp is cooked, it suddenly turns red. The red colour is astaxanthin, a carotenoid that tints salmon, crab, krill and lobster with vivid reddish pigmentation. In the last decade, researchers worldwide have shown that locked away in the natural redness of astaxanthin lays power for human health.

Indeed, supplementation of the carotenoid, extracted from Haematococcus pluvialis, has been growing steadily worldwide. It is integrated into several formulations ranging from eye-fatigue, fatmetabolism, skin beauty, and muscular resilience.

The rising popularity of astaxanthin worldwide as anti-aging supplements is partly attributed to the pioneer scientists and guru Dr Nicholas Perricone, who has openly endorsed the astaxanthin as an “irreplaceable key to any successfully anti-aging regimen.”

The global astaxanthin market is estimated to be worth about US$200 million by 2015, according to 2009 data from Frost & Sullivan, with an average annual growth of four percent.

The cardio protective benefits are evident in Japan in the form of Japanese longevity and lowest incidences of heart diseases amongst developed countries. Japanese cardiovascular resilience can be associated with consumption of ‘astaxanthin-soaked’ salmons. The salmon ‘sommeliers’ in fish markets judge the quality and freshness of salmons according to their concentration of astaxanthin. The redder the salmon, the higher the price as it is considered more natural and therefore healthier.

Research suggests that without the carotenoid, salmons will not survive the oxidative damage and physical burn out during their upstream migration.

It provides bi-layer membrane protection in addition to scavenging free radicals in the mitochondria, preventing oxidative stress and inflammation.

CARDIOVASCULAR BENEFITS Oxidative stress and inflammation are implicated in several different manifestations of cardiovascular diseases. According to recent studies, astaxanthin may reduce the risks of atherosclerosis at all stages of development by acting on the crucial 10 factors.

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The Effects of Astaxanthin on Atherosclerosis Prevention and Development The 10 Factors

1. Increase HDL Cholestral

Oxidized LDL

2. Decrease Lipid Peroxidation 3. Reduction of Triglyceride

Macrophage Inflammation

4. Decrease Macrophage Inflamation Lipid Accumulation

5. Reduce Plaque Formation 6. Improve Vascular Tone

Plaque Development

7. Increase Plaque Stability 8. Reduce Blood Pressure 9. Reduce Plaque Rupture

Plaque Rupture

10. Improve Blood Flow

Astaxanthin Reduce Blood Serum Triglyceride 160

6mg/day

12mg/day

150

Triglyceride (mg/dl)

Juan Guillermo Lobo 2003

INCREASED FAT-METABOLISM For every 1 mg/dl increase in good cholesterol HDL, the risk of cardiovascular diseases drops by three percent. In fact, baby boomers with low-HDL (< 40mg/ dL) increase their chances of experiencing coronary events by 50 percent.

Recent studies suggest that individuals with low HDL cholesterol who also have high triglycerides levels are 11 times more likely to develop cardiovascular disease. Achieving a significant increase of HDL is hard because it requires drastic lifestyle changes, often with modest results and quick relapses.

Recent research suggests that astaxanthin supplementation can support lifestyle changers by synergising HDL, increasing effect with decreased level of triglycerides. Two recent studies demonstrated that its consumption could steadily increase HDL cholesterol in both healthy and less healthy individuals, both as preventive and therapeutic use.

Yoshida conducted the first randomised, placebocontrolled human study to evaluate astaxanthinâ&#x20AC;&#x2122;s effect on dyslipidemia and metabolic syndrome.

Sixty-one 25 to 60 year old non-obese subjects with fasting serum triglycerides of 120-200mg/ dl and without diabetes or hypertension were randomly allocated to receive 0 mg, 6 mg, 12 mg, or 18 mg astaxanthin per day for 12 weeks. The study also reveals that it is particularly effective in subjects with increased risk of developing metabolic syndrome and with subjects over 40.

In another recent study conducted in Japan, 15 healthy adults increased their HDL by six percent after ingesting 9 mg of astaxanthin daily for 8 weeks.

High levels of triglycerides and low levels of HDL also increase the likelihood of lipid peroxidation in the blood vessels. This leads to increase chances of developing cardiovascular diseases. One study shows that astaxanthin reduced fat peroxidation by 36 percent in 20 healthy non-smoking males who took 8 mg astaxanthin for three months.

140

17%

decrease

25%

decrease

130

120 110

100

Start

12 weeks

Start

12 weeks *p<0.05

<Study Method> 30 healthy volunteers took 6mg / 12mg of astaxanthin supplement daily for 12 weeks and blood serum tryglyceride was measured.

Yoshida et al., (2009). Administration of natural astaxanthin increases serum HDL-cholestral and adiponectin in subjects with mild hyperlipidemia. doi: 10.1016/j.atherosclerosis.2009.10.012

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VASCULAR HEALTH ENHANCER Several studies suggest that astaxanthin decreases high blood pressure by improving blood flow and vascular tone. In a recent study, twenty healthy post-menopausal volunteers who ingested 12 mg of astaxanthin everyday for eight weeks had their systolic and diastolic blood pressure decreased significantly.

(I) Control [C7] (II) ASX-O [A13]

Coronary Arteries Reduce Thickening Increase Widening

Improve elastin band in Aorta

Astaxanthin Reduce Lipid Peroxidation 0.12

Plasma-15 Fatty Acid

Astaxanthin 5mg/ day x 7 weeks

Plasma-12 Fatty Acid

Lipid Peroxidation (μmol/L)

0.10

0.08

60%

35%

reduction

Ameliorated structural changes Fewer and straighter elastin features

reduction

0.06

0.04 0.02

0.00

Start

12 weeks

Start

12 weeks *p<0.05

<Study Method> 20 healthy non-smoking male subjects took 8mg of astaxanthin supplement daily for 12 weeks and Lipid Peroxidation was measured.

Karppi et al., (2007). Effects of Astaxanthin Supplementation on Lipid Peroxidation. Intl. J. Nutr. Res., (1), doi 10. 1024/0300-9831.77.1.3

It is natural to wonder why astaxanthin is so strong.

The answer is: molecular structure, membrane protection and quenching style of reactive oxygen species (ROS).

protection and quenching style of reactive oxygen species (ROS).

In general, carotenoids physically quench singlet oxygen. They absorb it to its own structure, strip it of its radical energy and then return to a resting state. In the process, they release the excessive energy absorbed from singlet oxygen in the form of non-cytotoxic heat.

Then, what makes astaxanthin the juggernaut quencher of carotenoids? Firstly, it has a long chain of conjugated double bonds. High number

Hydroxyl Group

In another clinical study, 15 adults showed a decrease in blood pressure after ingesting 9 mg astaxanthin over a 12-week period. Recent studies conducted in human subjects, a daily dose of 6 mg enhanced blood flow by 10 percent in terms of capillary transit time – how fast the blood runs through the vessels.

A complementary study showed that it decreased lower limb vascular resistance by 17 percent – the degree to which the blood vessels impede the flow of blood. High resistance causes an increase in blood pressure, which increases the workload of the heart.

ANTIOXIDANT POWER It is natural to wonder why astaxanthin is so strong.

The answer is: molecular structure, membrane

13 Conjugated Double Bonds

Keto Group of conjugated double bonds is associated with the ability to quickly de-energise ROS without being self-oxidised.

Just imagine two people juggling with a bunch of hot potatoes. One of them use 13 hands (astaxanthin), the other one 11 hands (betacarotene). It is more likely that the person who uses 11 hands will get burned, especially if the number of hot potatoes increases.

Secondly, astaxanthin has both keto and hydroxyl groups at the terminal ring, which acts as magnetic tentacles. They enhance neutralisation

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of singlet oxygen, resilience against degradation and quenching speed. How can this phenomenon be observed beyond theoretical suppositions?

Free radicals approach cells with the intention of biting off electrons causing a cascade of molecular destabilisation – oxidative stress. Some carotenoids, including beta-carotene and lycophene, when subjected to outstanding stress conditions, they start to sacrifice their own structure by donating electrons.

This self-sacrificing behaviour accelerates their degradation and likelihood of taking a pro-oxidative nature (become oxidant). Recently, professor Camera reported a study where human fibroblasts were pre incubated with astaxanthin and betacarotene for 24 hrs before subjecting them to UVA radiation. Caspase-3, a key mediator of cell death of mammalian cells, increased in a dose-dependent

Astaxanthin has no Pro-Oxidant Tendency Reduction Cell-Death Even When Subjected to Outstanding UVA-Induced Stress UVA-induced activation of caspase-3, detected by annexin V staining, after 24 h after irradiation

Caspase-3 activity μmol pNA/mg protein

14 12

Pro-oxidant

10 8 6 4 2 0

UVA Cantaxanthin βeta Carotene Astaxanthin -

Control + -

+ 2 -

+ + 5 10 - - -

+ 2 -

+ + - 5 10 - -

+ 2

+ + - - 5 10

Camera et al,. (2009)

manner with beta-carotene, whereas astaxanthin showed the opposite effect.

In other words, beta-carotene turned into prooxidant agents as it gets overwhelmed, while astaxanthin remained stable.

BILAYER MEMBRANE PROTECTION Membranes are the gates of the cells and perhaps the gates of life since they protect the cell DNA. They balance the outer and inner exchange, respiration, reception and waste of cellular activities.

Oxidation of membranes causes great damage to cell-to-cell communication. Membranes have two layers: fat-loving layer and water-loving layer.

Firstly, astaxanthin spans the bilayer membrane with its polar end groups and position in the waterloving areas. With help of its long chain structure, it literally ‘stitched’ the membrane tighter, increasing their firmness and resilience against stress.

Secondly, astaxanthin quenches ROS both in the water and fat loving zone of the membrane. This full membrane protection is in contrast to most antioxidants, which work either inside (vitamin E and beta carotene) or outside (vitamin C) the membrane. As such, astaxanthin provides a ‘bilayer’ protection against ROS in the membrane.

MITOCHONDRIA PROTECTION Astaxanthin scavenges free radicals in the mitochondria – the power stations of the cells since they produce energy and oxidise nutrients. As energy production takes place in the electron transport chain, within the mitochondrial membrane, about five percent of the electrons escape.

This creates free radicals that damage both the mitochondria and the cell. As energy production take place, five percent free radicals are generated as by-product of this process. Any damage to mitochondria increases the risk of degenerative diseases.

This could be the factor behind ‘rough aging’.

MARKET OPPORTUNITIES The highest concentration and safest source of astaxanthin for human consumption is found in the fresh-water microalgae Haematococcus pluvialis - the same family of Chlorella and Spirulina.

Astaxanthin is widely available in the market in oleoresin and powder form.

The human uses market is growing and estimated at about US$45 to 70 million, according to 2009 data from Frost & Sullivan with an average annual growth ranging from three to five percent.

Recent developments include a water-soluble astaxanthin for functional beverages.

For more information, ENTER No: 0162

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50

Market Report Retailer private labels are capitalising on consumer demand for organic foods. Research finds that private labels are showing healthy sales increases in the current business climate, while some brands are reporting sluggish growth.

In a report on the global market for organic food and drink, it has been found that the lines between brands and retailer private labels are becoming increasingly blurred. Private

2005, the private label now houses over 300 certified organic products and exceeds US$400 million in sales.

Retailers are successful with private labels because they offer organic products at competitive prices. In some cases, the organic products are even cheaper than conventional ones.

Beyond Just Being Organic Sluggish market growth rates and rising consumer price sensitivity

Between Brands & Private Labels For Organic Products The lines between brands and retailer private labels are becoming increasingly blurred. Private labels are leveraging organic values and winning consumers by marketing products at competitive prices. By Amarjit Sahota, MD, Organic Monitor labels are leveraging organic values and winning consumers b y m a r k e t i n g p ro d u c t s a t competitive prices.

The Rise Of Private Labels Organic brands have had to reinvent themselves, with many adopting new values to broaden consumer demand. The organic food industry has been built by brands that have crossed over from specialist to mainstream retailers.

However, retailer private labels are becoming prominent in every geographic region.

I n t h e U S , O O rg a n i c s i s becoming the leading brand of organic foods.

Launched by Safeway in

h a v e p o p u l a r i s e d re t a i l e r private labels. Private labels for organic foods are most evident in Germany where they have been introduced by discounters,

drugstores, supermarkets as well as organic food shops.

In most product categories, private label products are outselling branded products of organic foods. Increasingly crowded retail space is making many brands re-invent themselves. Being organic is no longer good enough as organic foods have become â&#x20AC;&#x2DC;commoditisedâ&#x20AC;&#x2122; in the marketplace.

Reinventing Appeal Some, such as Green & Blackâ&#x20AC;&#x2122;s have positioned themselves as ethical brands. In the US, Organic Valley has positioned itself as a sustainable brand that supports family farms.

It has also adopted a brand extension strategy, expanding from organic dairy to several product categories. Its success has made the co-operative the largest organic food enterprise in North America, reporting US$520 million sales in 2009.

Pioneering brands are reinventing themselves to widen consumer appeal. However, retailer private labels are also evolving with some transcending traditional boundaries.

With increasing commoditisation of organic products, there is growing pressure for leading brands to differentiate themselves.

Organic Monitor sees successful brands as those that can adopt new values to expand their consumer base.

Those that do not, confined to specialist retailers, the same channel where many organic brands have worked hard to expand from.

For more information, ENTER No: 0163

Enquiry Number

2754

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

52

p o P ks: n i r D d e t ona b r Ca

Sensation s Michael Lorenzo, Pasig, Philippines

Manufacturers of carbonated soft drinks are responding to consumer concerns with healthier options.

C a r b o n at e d s o f t d r i n k s have been a regular favourite, consumed at parties and enjoyed with meals. Known for its fizzy finish and sweet flavours, the soft drink was considered an alternative to â&#x20AC;&#x2DC;hardâ&#x20AC;&#x2122; drinks that contained alcohol.

However, in recent years, the favourite beverage has come under fire for negative effects such as obesity and tooth decay, especially in school children. The rates of consumption and obesity were growing at an alarming rate, with a 28 percent increase of sugar in the American diet within 16 years. Of this, a third has been attributed to soft drinks.

T h e e f f e c t s w e re t a k e n seriously by authorities, and

prompted The Alliance for a Healthier Generation, William J Clinton Foundation, American Heart Association, and beverage industry leaders to reconsider the school soda and drinks guideline. The guidelines limit drinks in school to being at least 50 percent water and contains no or low calorie beverages.

Although the resolution targets a majority of carbonated soft drinks, manufacturers are responding to consumer concerns with healthier options.

Carbonated Drinks Make-Up T h e b a s i c i n g re d i e n t s o f carbonated soft drinks typically consist of carbonated water, a flavouring agent, and are often

sweetened with high fructose corn syrup (HFCS). Flavours that are widely used include orange, grape, cola, sarsaparilla, root beer, ginger ale and so forth.

Carbonated water is the result of sending highly pressurised carbon dioxide through water.

The carbonated water is then put into an airtight bottle. When this pressurised bottle is opened, the gas rises to the top bubbling.

And if you shake the bottle before opening, the soda will spill out splashing all over, when opened.

While the pH of noncarbonated water should be close to neutrality, the pH level of carbonated water would usually be between levels three and four.

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The basic ingredients of carbonated soft drinks typically consist of carbonated water, a flavouring agent, and are often sweetened with high fructose corn syrup (HFCS).

In addition to causing significant weight gain, consumption of high-fructose corn syrup also led to abnormal increases in body fat. This is occurs especially in the abdomen, and a rise in circulating blood fats called triglycerides.

The researchers say the work sheds light on the factors contributing to obesity trends in the US. “Some people have claimed that highfructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn’t true, at least under the conditions of our

tests,” said psychology professor Bart Hoebel, who specialises in the neuroscience of appetite, weight and sugar addiction.

The Alternative While there are a lot of other claims of health concerns from nutritionists, manufacturers have in recent years worked

wh ich is Ca rb on ate d wa ter, ter, was wa also known as soda Priestly ph discovered by Jose ry. The ntu in the eighteenth ce wh en e ad di sc ov er y wa s m over ter he left a bowl of wa its ed rv se a be er va t an d ob d rte sta on effects. The water so on rb ca the fizzing, an effect of the beer dioxide released from r, fizzy ve fermentation. Howe pular po me soft drinks only beca ry. ntu in the nineteenth ce

towards delivering a product that addresses the demands for a healthier beverage.

One of them is Coke Zero, which just turned five in September last year. According to CocaCola, the beverage’s run as the only soft drink on the market to post double-digit sales gains for five straight years is showing no signs of slowing.

The drink was created to meet demands for the taste of Coke with zero calories.

Katie Bayne, president and GM of sparkling beverages, Coca-Cola North America, said: “The brand is successful because it filled a need for an underserved consumer – young adults, especially males, who were

Poolie, Germany

Sweet Issue The claims on obesity is often directed at the sweetener HFCS. Typically, a 12-ounce (354.88 ml) can contain about 13 teaspoons of sugar. In a study conducted by a Princeton University research team last year, it was found that not all sweeteners are equal when it comes to weight gain. In fact, access consumption of HFCS caused significant weight gain as compared to the consumption of table sugar, even when their overall caloric intake was the same.

looking for great Coca-Cola taste with zero calories.”

In a report by Canadean, soft drinks research experts have been told about the launch of a beverage that claims to burn calories after consumption. The cranberry-flavoured sparkling soft drink, named Aspire, to be sold by health stores Holland & Barrett, is claimed to burn 209 calories within three hours of the consumer drinking it.

The claims were supported by scientific analysis conducted

by Leeds Metropolitan University, which tested the product on 20 people in a three-month project.

According to the researchers, the combination of caffeine and green tea mixed with amino acid and ginger produced a ‘thermogenic effect’.

For more information, ENTER No: 0170

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

54

Market Report Rapid urbanisation in China has not only led to improved lifestyles, but also sparked a trend of health consciousness; the Chinese are increasingly making food and beverage choices reflecting their concerns over health and nutrition.

The country ranked third globally, in terms of new product launches in the soft drinks market. In 2009, over 300 new soft drinks were launched in China and more than half of these were juices. Functional drinks, concentrates and bottled water were the other categories that had a high contribution to the overall soft drink launches in the country.

Chinese soft drinks will grow by 14 percent during the next five years till 2014.

(SARS), it has also compelled the Chinese authorities to encourage consumption of fruits and fruit based beverages among consumers to improve their overall immunity.

The growth in juices category during the year is attributable to a large extent to the growing health consciousness among consumers, and the various government initiatives taken in

This is influencing the global players in the country to customise and localise their flavours to suit the preferences.

For instance, PepsiCo’s current beverage offerings in China include Tropicana Guo Bin Fen juices and Cao Ben Le drinks, which are inspired by traditional Chinese medicine.

Domestic Players Although the market is dominated by large international soft drinks manufacturers such as Danone,

Health & Nutrition Drives Demand For Fruit Juices In China The Chinese soft drinks will grow by 14 percent during the next five years till 2014. By Saritha Pingali, consumer markets analyst, Datamonitor

Michael Lorenzo, Pasig, Philippines

the recent years to encourage a juice drinking habit.

Health Driven Awareness With several food scandals surfacing in the recent years, the Chinese consumers have become more cautious of the food and beverage choices they make. Besides, the outbreak of epidemic diseases like Severe Acute Respiratory Syndrome

Going Local B e s i d e s t h e h e a l t h t re n d , consumers’ choice is being influenced by growing presence of international brands like Danone, PepsiCo, and Coco-Cola in China.

Nevertheless, the Chinese prefer their soft drinks in local flavours and those that contain traditional Chinese herbs like green tea, jujube, chr ysanthemum, and lotus root. Indeed, several newly launched products that claimed to contain traditional Chinese herbs were positioned as either ‘good for you’ or ‘better for you’.

PepsiCo, Coca Cola and Nestlé, a majority of the soft drink launches in 2009 were contributed by the domestic players.

It is expected that in order to expand their presence and gain acceptance in the untapped local markets of China, the global players would focus on intense localisation of their products.

Among all, the 100 percent fruit juice segment is expected to grow at the fastest rate over the forecast period. This indicates that health and nutrition will continue to influence the future of soft drinks market in China.

For more information, ENTER No: 0171

Enquiry Number

2736

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2011

WHEN I am asked, when is the best time to design the racking system for a new warehousing operation, the simple answer is as early as possible, preferably at the â&#x20AC;&#x2DC;greenfield siteâ&#x20AC;&#x2122; stage.

Companies are too often influenced by either their architects or even the contractor, based simply for financial reasons without due consideration as to the type or style of storage system that they intend to use.

A worse case scenario is where a company that does not want this asset on their books, and contracts a local developer to build and rent for a fixed period the warehouse, without

selective, double deep and VNA all differ, probably between 17 to 18m is the best option to provide maximum flexibility. Always try to avoid 8 to 9m, as this grid can lead to a lot of wasted space or operational problems.

FLooring The most important part of any warehouse is the floor. Poorly designed floors that crack and break up during forklift operation, will increase the wear and tear on the material handling (MH) equipment. This can lead the supplier of a rental fleet to increase charges, due to high maintenance cost.

Designing The Warehouse the design of racking for a new warehouse operation should start as early as possible. by brian miles, mD, aPaC and middle east, ssi schaefer

predetermining critical elements such as the positioning of building columns.

To the professionals in the logistics industry, this may seem irrational but believe me, this happens even today. The number of times we see warehouse designed with building columns set between a eight to nine metres grid is indeed surprising.

This can have a significant bearing on the design of racking and the warehouse operation, the optimum column centres for

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Once a floor is lain and racked, maintenance on some localised work is difficult and expensive to undertake, and will cause interruptions to the warehouse operation. Engage a professional to design and lay the slab, once the racking layout is confirmed so that expansion joints can be designed below racks and not in aisles.

Lighting Overhead lighting should be similarly designed to be mid aisle again once the layout is confirmed. If the warehouse is compartmentised, then ensure the connecting doors have

sufficient headroom to allow the equipment to pass through with the mast lowered.

Racking System By far, the most popular racking system used within the warehouse is selective pallet racking where ever y pallet is accessible, operated with reach trucks lifting up to 11m.

However, this system, while being an economic racking system, will only untilise about 32 percent of the available floor space. Inevitably, companies who opt for this type of racking are within four to five years away from asking the question:

How can we increase capacity with the warehouse?

Distribution Centre I n t o d a y â&#x20AC;&#x2122;s m a r k e t p l a c e , particularly in the FMCG sector, the warehouse operation has seen significant changes over the last five to ten years. Gone are the easy days of full pallet in and full pallets out. The average FMCG Distribution Centre will be stocking anywhere up to 15,000 Skuâ&#x20AC;&#x2122;s. While a high percentage could arrive on pallets, very few leave in that manner, as case picking and piece picking is rapidly becoming the order of the day.

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To design a warehouse to suit any type of operation requires careful planning, even more so for the FMCG market.

Design Foresight Before sitting down tr ying to design the warehouse, one needs to undertake a complete evaluation of current business trends and market demands, and have some forward vision as to what will be the demands over the next five to seven years of operation.

To achieve this, complete a data analysis of the current warehouse operation must be undertaken. Typically, it would be necessary to receive the item master data file, which should include a real order data file over a representative period of time. Within this file should be additional information that is deemed relevant.

Data Analysis Generally, we can be quite flexible in terms of the format of the data.

Data in any format is accepted as long as the basic information is available. It is preferable to use raw data, the way they are usually archived in WMS or ERP system over pre-evaluated or filtered information, as this provides the best overview of the business to be analysed.

It is impor tant to make sure that the headers in any database file provided, are either self-explanator y or explained/translated for correct interpretation (eg: abbreviations and units of measure used for dimensions / categories, etc).

What is often supplied is ‘sales data’, usually a simple Excel sheet listing the different SKUs summarising their sales volume over a certain period. Such data may be helpful for sales planning,

and order forecasting, but lacks critical information.

It does not permit a full understanding of the order structure and the dynamics of a business well enough to propose an integrated storage solution.

To allow full analysis, it is suggested that raw order data is provided, no matter how big the resulting file size might be.

Once this analysis is undertaken, it is easy for the warehouse designers to subdivide the products into specific sectors and then to start conceptualising a storage system, which can utilise several different systems.

This will involve separation of products in typically A, B, C or D categories with A representing the fast movers, and D the ‘dogs’ or very slow movers. Surprisingly the old ‘80/20’ rule still exists, with 80 percent of SKUs representing 20 percent of the storage volume and warehouse throughput.

Recognising higher labour and land cost, and in some cases the scarcity of labour, companies are seeking storage systems that will reduce the warehouse footprint, increase pick rate per hour, and increase the accuracy of piece picking.

A simple and inexpensive solution is a ‘pick module’, where the slower moving products can be stored in a separate area on two to three levels, fully using the height of the warehouse. It uses a combination of live storage beds and shelving, where operatives can pick to light or voice, to trolley, carts, pallets or conveyors.

Racking Systems The most popular forms of racking systems, selective, drive in and very narrow aisle rack, are well known to the market. However, although double deep racking offers 30 percent more storage in the warehouse footprint, it is

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still is not so popular, with flow that a typical drive lane stores racks and mobile racking being 30 pallets vertically. But, with the perceived as expensive options. satellite, the storage mode would Drive in racking is ver y be horizontal. Every level could popular when large quantities be a different SKU, this method of homogenous products are of storage would reduce the rack stored. But warehouse planners footprint by 14.5 percent for a sometimes forget that although FILO operation and 6.25 percent the pallet density per sq m for a FIFO operation. appears high, each lane must The FIFO operation would be completely emptied before also increase pallet utilisation, as replenishment. As such, pallet replenishment to each lane could utilisation can fall to 70-75 per- be continuous as with flow racks. cent, so the overall investment is Also, with a single load and off not as attractive as it appeared load phase, the pallet movements on paper. per hour could be tripled over A system known as the satellite drive in systems, as the operative can be used as an alternative to no longer has to enter the racks either drive in or flow racks. It to access pallets. is suited to large quantities of By using either one load/off homogenous products and can phase in FILO or two operational be operated as First In Last Out phases in the FIFO operation, (FILO) or First In First Out (FIFO). the MH equipment travels less 12_NewPallatFlow_AsiaPacificFood_171x122mm_SG_1210 20.12.10 13:48 racking Seite 1 Its advantage over drive in is distance than in other

options, increasing the pallet cycles per hour, and reducing the number of trucks required.

Mobile racking, when considering the cost of some types of warehousing particularly in temperature controlled or cold stores can by cost justified by the increased pallets, which can be stored per sq m, albeit at the expense of access aisles. It is the favoured option for temperaturecontrolled stores that require selectivity of all pallets.

With companies trying to implement effective SCM, the demands of the modern warehouse increases, and with it the need to ensure the racking systems chosen offer sufficient flexibility to meet future demands.

For more information, ENTER No: 0180

Energyefficient, safe, variable

l

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I NT E R RO L L ( AS I A ) P T E . LT D . + 65 6266 6322 SG.SALES@INTERROLL.COM INTERROLL.COM

2763

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Energy-free gravity principle Optimum flow speed of 0,3 m/s Flexible storage of different pallets in one channel Wearless speed controller Reliable safety separators High density FIFO storage

Enquiry Number

l

Pallet Roller Flow for top-selling, fast-moving items

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The Organic Supply Chain:

Track & Trace

Brand Protection For

As the organic food sector continues to grow in popularity and size across the globe, it is increasingly important to develop the supply chain processes.

By Penny Chai, director of marketing, Asia Pacific, Intermec Food retailers and producers from across Asia are becoming increasingly aware about how track and trace technologies – such as advanced barcode and RFID – can help connect

trading par tners around the world, and align complex processing chains.

However, what should not be overlooked are the benefits these emerging technologies

can provide to the organic food sector.

Organic Growth Organic Monitor have been quoted as saying that the organic t re n d h a s b e e n g ro w i n g r a p i d l y throughout Asia (30 to 40 percent in some instances), with their director Amarjit Sahota commenting: “Investment from food companies and leading retailers in organic food ranges has helped stimulate demand, on top of the large increase in production”.

On a global scale, the organic food sector has undergone a strong period of sustained growth over the last twenty years. According to the Organic Tr a d e A s s o c i a t i o n ’s 2 0 1 0 Organic Industry Survey: “Sales of organic food and beverages (in North America alone) have grown from $1 billion in 1990 to $24.8 billion in 2009.

Sales in 2009 represented 5.1 percent growth over 2008 sales.”

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Welfare Task Force (AWTF) identifies in its publication Animal Welfare On Organic Farms that in relation to cattle branding: “Cattle should not be branded (given it can be

Ove Tøpfer, Fredrikstad, Norway

SuPPly ChAIn eVOlutIOn As the organic food sector has grown over recent years, there has also been an evolution in how these food products are stored, shipped and monitored through the supply chain. To ensure organic food product quality control, advanced supply chain technologies are being deployed throughout the sector.

RFID technology is already being deployed in the organic beef sector in countries like Australia, to help ensure product quality and adhere to government food safety regulations. In Australia, the National Livestock

were behind the growth in the organic food sector, the Organic Trade Association’s 2010 Organic Industry Survey found that in the year 2009, mass-market retailers sold 54 percent of organic food.

That mass market retailers are behind the growth in the organic food sector is not altogether surprising, given the groundswell of support for the industry in the general community. However, it does mean that organic food producers and distributors will need to become increasingly sophisticated in their approach to supply chain practices.

Asian organic food importers

RFID technology is already being deployed in the organic beef sector in countries like Australia, to help ensure product quality and adhere to government food safety regulations.

Bjarte Kvinge Tvedt, Bergen, Norway

a painful procedure for the cattle), alternative methods of identification such as RFID tags should be used.”

InternAtIOnAl regulAtIOnS Highlighting that it was not just small market stall sellers who Identification System legislation mandated, in 2005, RFID tagging for cattle stock.

As a result of this push, organic beef producers in the country are tagging individual animals with RFID, ensuring rapid and accurate traceability as they move through the livestock chain into Asia.

The technology is also helping organic beef producers to meet one of the key drivers’ identified

by Farmers Of Australia’s GM, Holly Vyner, as behind the growth in the organic food sector over recent years. The ECOA Animal

are increasingly expected to adhere to international food safety regulations if they want to sell to the growing local market.

In 2005, the EU mandated that all food and feed businesses must have effective systems and records to ensure that all

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Track & Trace Known as the ‘one-step-backward, one-step-forward’ approach, each business must be able to tell who are all their suppliers and who they supply to themselves (with the exception of consumers).

They should have withdrawal/ recall procedures for unsafe food, and must notify authorities immediately in the event of a food and/or feed safety scare.

Organic food producers, distributors and their retailers alike can take advantage of advanced track and trace technology to help meet international food safety standards.

This will also enable them to quickly identify and locate organic foodstuffs that may be affected by a recall.

U s i n g b a rc o d e o r R F I D technology to automatically capture serial numbers or lot codes on cartons processed at distribution centres and received in retail environments, provides a level of traceability without re q u i r i n g t i m e - c o n s u m i n g manual data collection.

By accurately and efficiently capturing organic food product codes, retailers can target their recalls, so unaffected organic products are not pulled from stores and customer perceptions are not unduly influenced by one particular supplier’s organic produce. This is a stark contrast to the alternative – having all organic food stuffs in the store taken off the shelves.

Quality Perception Given that the organic food industry – while growing – is still very much in its infancy, reports of tainted products or

isolated and removed, and the situation rectified.

jean Froidevaux, Bienne, Switzerland

foodstuffs, animal feed and ingredients can be traced throughout the food chain (‘from farm to fork’).

By accurately and efficiently capturing organic food product codes, retailers can target their recalls, so unaffected organic products are not pulled from stores and customer perceptions are not unduly influenced by one particular supplier’s organic produce. bad produce can have a great impact on overall perceptions as to how the organic food industry adheres to product quality.

It is, vital, therefore that the right technology is used to ensure as much information on the food products as possible can be gathered. The information i s f o r re c a l l m a n a g e m e n t purposes, in order to ensure that bad goods are quickly identified,

The 100 Mile Diet Advanced barcode and RFID technologies can also aid organic food retailers to back up their claims about how food products are raised or grown, and where they have come from. This is particularly relevant to the organic food sector given the rise in popularity around what is known as the ‘100 mile diet’.

The ‘100 mile diet’, made famous by two Canadians who ate only food from within 100 miles of where they were eating, is widely touted as minimising the impact on the environment, contributing to the local community and in many cases, ensuring greater freshness due to lesser transit times.

O b v i o u s l y, o f i n t e g r a l importance for people who are looking to follow the rigorous requirements of the diet (who are known as locavores) is the assurance that the food is in fact, from within 100 miles.

In the case of this specific niche market, both RFID and bar code technology can help organic food retailers provide accurate and credible information as to where the food has come from, and where it has been prior to coming in contact with the consumer.

As the organic food sector continues to grow in popularity and size across the globe, it is increasingly important that producers, distributors and retailers in this sector develop the supply chain processes needed to meet government regulations and consumer expectations.

For more information, ENTER No: 0181

Enquiry Number

2681

market outlook ns year daw As a new , y industr upon the m aders fro le t marke re the a h s rs to ec various s s to d n d dema trends an for. look out

What are the emerging trends in your sector of the business to look out for?

With sustainability’s increasing importance, what are the steps taken to ensure that requirements are fulfilled?

A:

We are working on the three axis of our GreenUP sustainability programme: • Eco-Behaviour: Promote all initiatives for responsible and economical use of our resources • Eco-Design: Consider the environment in the design process of our machines throughout each stage of the product life, from its design to its destruction • Eco-Packaging: Participate actively in the eco-design of packaging, in partnership with the key players in the corrugated cardboard and film sectors

A:

Beside the ongoing trends on robotics, shelf-ready packaging and TPM (trusted platform modules) requirements, we are following a new trend regarding shrink-wrap packs. It is called nesting.

The main advantage is the possible suppression of the cardboard support (tray or flat board) due to the better rigidity of the pack (more points of contacts between bottles than with a regular pack). It will reduce the packaging cost, but the packaging solution is now mono material (film only compared to film+carboard).

So better for recycling!

What is the company doing to meet these trends and demands?

A:

At all levels of the company, the awareness of these trends and development is reinforced via seminar and tele-conference so as to make sure it is relayed toward all our customers & prospects on all geographical zones.

This development of bottle nesting into shrink wrapped pack has already been realised by some sales success: two machines are currently under commissioning right now in the US, that includes this specific collating device and the batch cycling bar system for ‘nested bottles’.

In terms of business strategies and developments, what are the company’s plans for 2011?

A:

Michel Nigrowsky Sales & services zone president Cermex

We are continuously developing our presence internationally.

Since the opening of our plant in China in July 2008, our organisation has employed up to 100 staff, so as to match the production volume of 35 machines per year.

This year, we will focus on stabilising the regime. In early 2011, we will be opening a fully owned sales and services subsidiary in India.

With regards to Asia Pacific, we continue to strengthen our services team to cover this booming region. Currently, there are 10 people spread across three countries, dedicated to services. We will increase this number to 14 in 2011.

Hard not mention Brazil these days when talking about growing countries, and we do have concrete projects for Brazil as well. _______________________________________________ Enquiry No: 0182

2011 With sustainability’s increasing importance, what are the steps taken to ensure that requirements are fulfilled?

A:

We are very passionate about what we call ‘Quality For Life’, and it is a seal on all our products in the nutrition field. It articulates what we do and what we’ve always done, in terms of quality, reliability and sustainability.

In the food industry, consumers are increasingly concerned about the integrity of brands and products. They are keener to find out where a product is made, how it is made, and where the ingredients are coming from.

We are very happy to see that some consumers find their way to our website, and ask questions like, ‘Where can we buy your vitamins?’

It shows their passion for finding out where it is made, and how it is made, and if it is sustainable and made in an eco-friendly environment.

We provide transparent information, and that everything DSM does in nutrition is science based. Throughout our history, it has always been known as a company that would do anything that is entirely safe and science based.

The evidence-based element of our business is hugely important.

Pieter Nuboer MD, DSM Singapore

What are the emerging trends in your sector of the business to look out for?

What is the company doing to meet these trends and demands?

In terms of business strategies and developments, what are the company’s plans for 2011?

The social demographics are one of our global key trends to be recognised across the material and life science portfolio. The aging of the population needs nourishing, and is the key element of what we do, particularly for the nutrition business. Ultimately, people live longer, and so, how can we help people lead a better life?

Likewise, how can we help society reduce health care costs?

I mentioned earlier about the tremendous cost of healthcare for the aging population, it would have issues, such as its sustainability for the society. How can our innovations help? Like I said, it is to help people live a better quality of life, and secondly to help society look after the cost of healthcare.

Should you look at some of the nutraceuticals in our portfolio that have emerged over the years, we are committed to further developing the innovation portfolio, and DSM is the only fully integrated player in our field. When customers have label requirements, we can cater to customising that blend too.

We are also investing heavily in efficacy. And what do we mean by efficacy? It means talking to society about deficiencies, and there are a lot of deficiencies.

Take for example, vitamin D. It is the only vitamin that the human body can make by itself. It has great deficiency out there, so we are communicating with leaders as to what the deficiencies are, and how we can help them. Why? Because ultimately, vitamin D has a huge impact on quality of life.

A:

A:

A:

We are heavily focused on Asia, as an emerging market. We have a huge position in China, emerging in India, and strong positions in many countries in Asia. Currently, if you look at our global perspective, 32 percent of our sales are in emerging markets, and the vision for this financial market is to have an increase of 50 percent by 2015. Our plans are to focus on Asia as a strong emerging market.

Our ambition is to grow our position in China from 1.5 billion to 3 billion dollars in the next five years.

______________________ Enquiry No: 0183

Q:

With sustainability and clean labelling’s increasing importance, what are the steps taken to ensure that requirements are fulfilled?

Sustainability is a further extension of the growing and booming o rg a n ic mar ket. On e meth od organic producers have adopted to differentiate themselves from industrial production is to use clean labels that list all ingredients, along with where they are sourced from and what nutritional benefits they carry. To validate their claims of producing environmentally sustainable and healthy foods, c o m p a n ies must have a way providing evidence, which goes hand in hand with food safety requirements.

Q:

David Hope Regional MD Lawson Software

The M3 Trace Engine is one such tool that can help food companies in the field to fork traceability. It allows them to better manage the business processes associated with the quick and accurate identification of issues with food quality.

Further to this, companies can use the trace engine to capture information about a product’s sustainability, as well as what ingredients have gone into it and where these have come from (supplier, country of origin). They can also record which third parties have had contact with the product such as transportation companies, as well as other information such as certificate number, lot number and so on. These measures help prevent food contamination and reduce the risk of tampering.

What are the emerging trends in your sector of the business to look out for?

Food and beverage customers have recently expressed their concerns about various industry trends. One of these is the shorter shelf life of products due to the rising demands of variety and choice. There is a constant request for ‘freshness’ of produce as part of the orientation towards promoting the health and wellbeing of consumers.

Other factors of concern to the industry are the rising population, combined with rapid industrialisation, poverty, political instability, large food imports and debt burden. Adding pressure are tightening government regulations designed to ensure the quantity of food needed to feed world’s population is met without compromising on quality.

With economies and national confidence growing across the Asia Pacific, consumers that formerly followed ‘Western’ diets and flavour trends are embracing influences closer to home. To meet this demand, flavour suppliers and manufacturers are developing products to suit tastes in regions where local flavours are now taking precedence.

Last but not least, another industry trend is the interconnectivity between global food producers in terms of online access to key food production information and universal safety requirements. Companies need to be

able to share information about their products with their suppliers and customers along with each step of their production cycle. This way, they can ensure food safety standards are adhered to across borders through better traceability and accountability.

This collaboration between food companies and suppliers can also help bring down the cost of production, as well as improve efficiency.

Q:

What is the company doing to meet these trends and demands?

In anticipation of the growing needs and concerns, we have launched the Lawson M3 Enterprise Management System for Food and Beverage, M3 10.1. It is designed to help companies increase their margins, manage risk and provide better customer service.

It covers food industry issues such as shelf life, catch weight and variable attributes.

With food retailers driving and holding prices down to retain and grow their market share, food processors must become more efficient and agile to compete.

To retain a competitive edge, they need to find ways to improve profitability – particularly so in the food industry where raw ingredients have variable grades for produce such as red meats, poultry and fish. We have the yield optimisation solution that can optimise the use of raw materials and reduce food wastage as well as align with the process of food sustainability.

We continue to embed analytics into our applications to make the business process more intelligent by providing real-time value from the captured data based on the industry’s requirement. This can be particularly handy in situations where food and beverage companies have to provide detailed reporting documents to the likes of government bodies, consumer advocates and food associations.

Q:

What are the emerging trends in your sector of the business to look out for?

We see the development of the Cold Supply Chain as a high potential market, as the increasing affluence in Asia lifestyle are changing, and increasing the demand of frozen products.

We are also seeing professional cold store operators from Europe and the US establishing partnerships with local operators, bringing a higher level of technology to this sector of the market

Q:

Brian Miles MD, Schaefer

What is the company doing to meet these trends and demands?

We have over the last 12 months launched a product called the Orbiter, which is a channel storage system, designed for providing high density storage for homogenous products.

It provides stock rotation with a first in first out operation, and is suitable for cold store operation. It is also more economical than traditional flow-rack system, which uses rollers and speed reduction units, and relies on gravity.

Q:

In terms of business strategies and developments, what are the company’s plans for 2011?

With the retail trade in mind, we have over the last 10 years invested millions of Euros developing a range of storage systems that improve the case and piece picking process, with fully automated and goods to man systems.

The company will be marketing these systems as integrated storage solutions, offering prospective clients consultancy services that will include data analysis and conceptualisation as part of the pre-quotation survey. _______________________________________________________________ Enquiry No: 0185

Q:

In terms of business strategies and developments, what are the company’s plans for 2011?

It is with confidence that Lawson embarks on its journey into 2011 in the Asia Pacific region. We are equipped with industry-specific tools as well as a raft of other solutions that are in line with the current trends

of the industry. With the introduction of Cloud Services, we are convinced that organisations are sentient of the long-term benefits of going onto the ‘cloud’.

By and large, our market strategy for 2011 will be simple and clear: to deliver a superior customer experience and make our customers stronger.

______________________ Enquiry No: 0184

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Review

Brau Beviale BRAU Beviale 2010 invited beverage specialists to Nürnberg, Germany, from November 10 to 12, and the European beverage industry turned out in force: 1,348 exhibitors and 32,617 technical and commercial management experts poured into the Exhibition Centre Nuremberg.

“The economic recovery not only ensured a good mood during the three days of the exhibition, but apparently stimulated many decision-makers to invest in new equipment,” says Rolf Keller, member of the management board of NürnbergMesse.

Ninety six percent of the specialists from breweries and malting houses, producers of nonalcoholic drinks and suppliers to the brewing and beverage industry were thoroughly satisfied with the exhibition. With a share of over 30 percent, the number of visitors from abroad in 2010 was higher – mainly from Italy, Austria, Switzerland, the Netherlands, Great Britain, France, Denmark, the Czech Republic and other countries of Central Eastern and Eastern Europe.

The suppliers of beverage raw materials, technologies, marketing products and logistics,

2010

were delighted with the interest of experts, of whom 89 percent are involved in investment decisions in their companies. The quality of the visitors was confirmed by the share of members of business and corporate management, which grew to almost 36 percent, and by distinctly more visitors from research, development and design.

ACCOMPANYING EVENTS A visit to hall 7A at the event was a must. Here, the largest pavilion sponsored by the Federal Ministry Of Economics & Technology in Germany, presented 28 young innovative companies.

More than 20 suppliers and service providers in the ‘Energy & Water’ theme pavilion, which

was organised together with the Competence Pool Weihenstephan Of Munich Technical University, provided information on renewable energy, rational energy conversion, cogeneration units, contracting, disinfection, and recovery, analysis and treatment of water.

The ‘Future Beverage Industry 20XX’ theme pavilion ventured a look into the future of the beverage industry. These ranged from new technology and software solutions, as well as sales aids to efficient logistics ideas.

NEXT ROUND The next installation of the event is slated to take place in the Exhibition Centre Nuremberg from November 9 to 11, 2011.

The event will see two leading exhibitions for the beverage industry, Drinktec in Munich and Brau Beviale, cooperating in the PET segment.

The PETpoint, the PET segment at Drinktec, will also be present at next year’s event. The background to the cooperation is the exceptionally fast innovation cycle in this segment. The PETpoint 2011 will be marketed as part of visitor promotion for Brau Beviale.

Exhibition Centre Nuremberg Nürnberg, Germany November 10 to 12, 2010 ______________________ Enquiry No: 0190

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

Your for

Recipe

Success

in Asia

25. - 29.05.2011 IMPACT Exhibition Center Bangkok, Thailand

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

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

2741

Jointly organized by Jointly organized by

Thai Chamber Thai Chamber of Commerce of Commerce

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Ko Ex rea I Seohibitionterna No ul, K n C tion 201 vemb orea enter al er 1 0 6 to 19,

Review

Seoul Pack 2010 SEOUL Pack 2010, an international p ro c e s s i n g a n d p a c k a g i n g technology show, took place at the Korea International Exhibition Center (KINTEX) in Ilsan, Gyoung Gi Do, Korea. The event that ran from November 16 to 19 last year, was based on the theme of ‘Better Packaging, Better Life and Better Earth’.

The event welcomed 230 exhibitors from 18 countries, who presented more than 2,000 products in a total area of 20,007 sq m. Visitors from 35 countries made their way to the trade show, countributing to the total number of 18,113 attendees.

During the exhibition, there were several kinds of conferences and technical seminars. One of them, the ‘Three-country Conference on Industr y

Packing Technology 2010’, organised by Korean Association of Industrial Packing (KAIP), was held in the Grand Ball Room on the second day of the event. The conference saw a gathering of about 150 people from Japan, China and Korea. Their main theme was ‘The Adoption of Packaging Guidelines in Transport Packing’.

Other conferences included one by Avery Dennison Korea, titled ‘Innovative Packaging Solution’, and Krones’ ‘Latest Blow Molding Technology’.

The show’s next edition will take place from Oct 23 to 26, 2012, at the same venue.

According to the organiser, organized by Korea Packaging Machinery Association(KPMA), the event in 2012 is expected

to cover a total area of 30,000 sq m, with 350 exhibitors from 25 countries.

Korea International Exhibition Center Seoul, Korea November 16 to 19, 2010 ______________________ Enquiry No: 0191

Enquiry Number

2768

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Review

Fi Vietnam 2010 THE first Food Ingredients took place on December 1 to 2 in Vietnam’s Ho Chi Minh City. The event saw a gathering of highly qualified food professionals and providing essential knowledge to the country. It also consolidates the position of the Fi portfolio as a platform serving the industry in Southeast Asia.

The exhibition included a conference organised by the local food technology association, VA F o S T ( t h e V i e t n a m e s e Association for Food Science and Technology).

Covering key issues of the industry and featuring a number of the world’s leading authorities in food science, the conference attracted more than 320 delegates over the two-day event. Topics addressed during the conference were safety, innovation, functional foods and new product and

market, feeding the appetite for education in Vietnam.

It also introduced a business matchmaking service, which involves pre-arranged meetings between buyers and suppliers during the show. There were 338 qualified buyers who joined the programme, providing each exhibitor with an average of 15 pre-set meetings. “We had one

Ne Ho w Wo rld Vie Chi M H De tnam inh otel cem Cit y, ber 1 to 2, 2 010

client who received 90 enquiries over two days,” reports Vincent Brain, the event director. “To put potential ROI in to context, just three orders justifies their total investment in the show. Needless to say, exhibitors were delighted with the response and visitor density, with the majority already expressing their intention to join the next edition.”

The event will return to Ho Chi Minh City in 2012. Strong economic growth combined with constant increase in ingredients consumption within the country are expected to contribute to the show’s success. This year will see the launch of Fi Philippines from July 6 to 8 in Manila.

New World Hotel Ho Chi Minh City, Vietnam December 1 to 2, 2010 ______________________ Enquiry No: 0192

Enquiry Number

2767

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Ja Jakkarta De arta, Int’l E cem In x ber done po 1 to sia 4, 2 010

Review

ProPak Indonesia PROPAK Indonesia and Plastics and Rubber Indonesia 2010, which took place on December 1 to 4 last year, attracted 17,811 trade visitors. The event took place at Jakarta International Expo, Indonesia.

This exhibition was held in conjunction with Manufacturing Indonesia and Machine Tool Indonesia; together they covered an area of 32,727 sq m. A total of 2,102 companies from 39 countries exhibited at the combined events including national and regional

groups from Austria, China, Germany, Japan, Korea, Malaysia, Singapore, Taiwan, Thailand and the UK. A temporary structure had to be built at the exhibitions grounds as the existing nine halls at the exhibition venue were too small to cater to the demand. Ian Roberts, MD of Pamerindo Indonesia said: “We plan to hold Plastics and Rubber/ProPak Indonesia separate from Manufacturing and Machine Tools starting in 2011 to allow both events to expand

further. The exhibitions have now outgrown the venue and we had more demand this year than we could accommodate.”

Exhibitors were delighted with their participation with most companies requesting space at the next event in 2011.

“We are very happy with this exhibition; we met a lot of potential customers. My principals are very happy with this exhibition and they are planning on coming back next year,” said Willy Dharmawan, director of Finson Indomas, agent for MEAF, Vandam and Thermoware.

The event also included a number of conferences and seminars held alongside the exhibition. The 24th installation of the event will be will be held from November 16 to 19, 2011.

Jakarta International Expo Jakarta, Indonesia December 1 to 4, 2010 ______________________ Enquiry No: 0193

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processing, ingredients, labelling, quality assurance, test and measurement. Other related fields are automation, transportation, storage, refrigeration, and pollution control.

With an area of over 3,600 sq m, the 2011 edition features up to 200 local and international

Preview

Sa Co igon Ho nven Exhib Vie Chi Mtion C ition Ma tnam inh ente & rch Cit r y, 23 to 2 5, 2 011

Propak Vietnam PROPAK Vietnam, a trade event for packaging, filling, processing sectors, will return to Saigon Exhibition & Convention Center (SECC), Ho Chi Minh City, Vietnam, from March 23 to 25, 2011.

The event is built on the success of ProPak Vietnam 2010 held early last year, which attracted more than 7,400 trade visitors and buyers from 34 countries.

The event was set to satisfy the needs of trade visitors from Indo-China and beyond, most of whom came from Cambodia, Indonesia, Malaysia, Singapore, Thailand, the Philippines, China Japan, Korea and Taiwan. The show generated estimated sales of US$55 million, with post-event trading rounding up the sum to more than US$200 million.

“The Vietnamese booming economy is driving a rapid growth in the packaging, filling, processing industry,” said Prof Luu Dzuan, VP – south branch head,

2011

VAFoST (Vietnam Association of Food Science and Technology).

“As the country’s consumption is rising, especially in the food and beverage sector that has increased by 16 percent, demand for packaging and bottling related materials has doubled.”

The event is open to all professionals, manufacturers and suppliers involved in machinery, technology and materials in the sectors of packaging, filling,

exhibitors. The expanded international participation has been reflected through the eight national groups and 28 percent growth in independent exhibitors from more than 20 countries.

This year’s installation will be co-located with PIA Vietnam 2011, the country’s event for pharmaceutical manufacturing, instrumentation, laboratory and scientific equipment.

The show will also offer industry-specific educational programs as well, with expertled seminars, group discussions and workshops focusing on topics such as ‘Processing & Packaging For Food Safety’, ‘Marketing Updates & Trends For Food Industry’, and ‘Innovations & A d v a n c e d Te c h n o l o g i e s For Food’.

Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam March 23 to 25, 2011 ______________________ Enquiry No: 0194

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Preview

Sh Co angh Exh nven ai Ev Sh ibiti tion erbri Ma angh on Ceand ght rch ai, C ntr e 23 to 2hina 5, 2 011

Food Ingredient China 2011 FOOD Ingredients China (FIC) will once again open its doors to the industry from March 23 to 25 this year. The event will be held in Shanghai, China, at three sites: Shanghai Everbright Convention and Exhibition Centre (SECEC), Shanghaimart and Shanghai International Exhibition Centre (INTEX).

It serves as a platform for food additives and ingredients operators at home and abroad, and provides prospective solutions for a companyâ&#x20AC;&#x2122;s development.

The total exhibition space

for this year is estimated to exceed 50,000 sq m with over 1,000 exhibitors, including 200 overseas ones. Major country pavilions who will be at the event include Japan, US and Taiwan.

Last year, the total number of Chinese exhibitors reached 835. Ninety percent of the exhibitors were manufacturers, and displayed products covering all the 22 categories of food additives and 34 categories of food ingredients, food processing aide, relevant techniques and machinery as well as books and

magazines to provide prospective solutions and technical support for the industry.

To meet the stronger market demand for high quality food, the event focused on the natural, nutritious, healthy and functional food additives and ingredients products, 50 percent of which were made from natural materials and extracts.

The event is co-organised

by China Food Additives & Ingredients Association, China Food Additives Journal and CCPIT Sub-council of Light Industry.

Shanghai Everbright Convention and Exhibition Centre Shanghai, China March 23 to 25, 2011 ______________________ Enquiry No: 0195

EXHIBITION & EVENTS

JANUARY/FEBRUARY 2011 ASIA PACIFIC FOOD INDUSTRY

77

Dü Ce sseld Dü ntre orf E xhi Ma sseld biti y 1 orf on 2 to , Ge 18, rma 201 ny 1

Preview

Interpack 2011 INTERPACK 2011 picks up where its predecessor left off in 2008. The event will take place from May 12 to 18 this year, at Düsseldorf, Germany.

The event is focused on processes and packaging solutions for a range of industries: food and beverages, confectionery and baked goods, pharmaceuticals and cosmetics, non-food consumer goods and industrial goods and related services.

This year’s edition of the international trade fair will feature a highly topical range of thematic areas that are at the centre of the industry. Visitors can look forward to ‘Innovationparc Packaging’ which focuses on ‘Quality of Life’ and to two special shows entitled ‘Metal Packaging Plaza’ and ‘Save Food!’ – areas that

have been expressly welcomed by the members of the Trade Fair Advisory Board.

With its ‘Metal Packaging Plaza’, a meeting point is created for the international metal packaging industr y and its suppliers. The show will centre around an information platform

that provides background details about current issues from a professional perspective. The area will feature companies with metal packaging solutions.

The show ‘Save Food!’ is about the way in which each stage in the packaging value chain and also in food transport and logistics can make a positive contribution to the combat against the pressing global issue of large-scale waste.

The special show is being set up by the Düsseldorf Exhibition Centre in collaboration with the Food and Agriculture Organisation (FAO) of the United Nations and the supporting associations of Interpack.

As well as highlighting the current situation, a raft of solutions and approaches will be presented, showing how the protective function of packaging can effectively prevent food from going off between production and consumption.

In an interview with Asia Pacific Food Industry, Werner Dornscheidt, the president and CEO of the show’s organiser Messe Düsseldorf, said that the number of exhibitors from China and Southeast Asia have increased by about 100 percent.

With the positive Asian participation as exhibitors, more visitors from the region are also expected. In fact, 20 percent of the 65 percent of overseas visitors, are from Asia. He adds that the event expects to welcome visitors from over 130 countries.

Düsseldorf Exhibition Centre Düsseldorf, Germany May 12 to 18, 2011 ______________________ Enquiry No: 0196

78

Expo Communications Email: info@ethnicfoodseurope.com

February 8 – 10: Food And Hospitality Expo Bahrain International Exhibition And Convention Centre Sanabis, Kingdom Of Bahrain Bahrain Exhibition And Convention Authority E-mail: mahesh@beca.bh Web: www.foodexpbh.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

9 – 11: Fruit Logistica Messe Berlin Berlin, Germany Messe Berlin GmbH Web: www.biofach.de

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

❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: BioFach Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse Web: www.biofach.de

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

❑ To Exhibit ❑ To Visit ❑ General Enquiry

24 – 26: Acrex India Pragati Maidan New Delhi, India NürnbergMesse E-mail: info@acrex.org.in Web: www.acrex.org.in

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

❑ To Exhibit ❑ To Visit ❑ General Enquiry

26 – 28: Food, Agri & Livestock Asia Karachi Expo Center Karachi, Pakistan E-mail: info@agroasia.net Web: www.agroasia.net

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

15 – 17: Ethnic Foods Europe Brussels Exhibitions And Conference Centre Brussels, Belgium

❑ To Exhibit ❑ To Visit ❑ General Enquiry

Visitors to Interpack can look forward to ‘Innovationparc Packaging’ which focuses on ‘Quality of Life’ and to two special shows entitled ‘Metal Packaging Plaza’ and ‘Save Food!’

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

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

CALENDAR OF EVENTS 2011 25 – 29: tHAiFEx World oF Food AsiA IMPACT Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.koelnmesse.com.sg/sites/ worldoffoodasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 14 – 17: korEA pAck KINTEX Seoul, South Korea Kotra (Korea Trade Investment Promotion Agency) E-mail: gskim@kyungyon.co.kr Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: propAk AsiA BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: cassandra@iemallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28 – 30: ViEtFisH 2011 Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 13 – 15: propAk cHinA Shanghai New International Expo Centre (SNIEC) Shanghai, China China International Exhibitions E-mail: Propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 24: 22nd mAlAysiA intErnAtionAl Food procEssing And pAckAging ExHiBition Putra World Trade Centre Kuala Lumpur, Malaysia E-mail: esevent@esevent.com.my Web: www.esevent.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 7 – 9: VitAFoods AsiA AsiaWorld-Expo Hong Kong, SAR China IIR Exhibitions E-mail: vitafoods@iirx.co.uk Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: snAck AsiA/cHinA snAck Food 2011 China National Convention Center Beijing, China E-mail: info@snackfoodex.com Web: www.snackfoodex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: Food HotEl mAlAysiA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com

5 – 7: Hi JApAn / s-tEc JApAn Tokyo Big Sight Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo-jp@ubm.com Web: www.ubmjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 29 – dEc 1 Food ingredients Europe & Natural ingredients 2011 Paris Nord Villepinte Paris, France UBM E-mail: Fieurope@ubm.com Web: www.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: Food procEssing & pAckAging Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: www.fppasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: Fi AsiA Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: fiasia-indonesia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – oct 2: AllpAck indonEsiA Jakarta International Expo - Kemayoran Jakarta, Indonesia Kristamedia E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 3 – 4: Fi indiA Bombay Exhibition Centre Mumbai, India UBM Media E-mail: bipin.sinha@ubm.com Web: fiindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg

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

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