APFI July09

Page 1

Visit www.apfoodonline.com for the latest news and information!

Established since 1985 | www.apfoodonline.com

MICA (P) 004/05/2009

| JULY 2009


Hyperspectral Perspective Inspection System

Core Of The Matter Continuous Moisture Analysis Colouring & Flavouring

Mother Nature Knows Best

X-ray Inspection Systems:

The Game Of


Enquiry Number


Enquiry Number











volume 21 no. 6


X-ray Inspection Systems: The Game Of Detection

to increase 3.4 percent annually. By The Freedonia Group

X-ray inspection systems can now be used for various inspections, such as product quantity, product shape, or product weight. By Masahiro Shimada, Ishida


Food Inspection: The Hyperspectral Perspective Hyperspectral imaging is quickly being deployed as a key sensor technology to inspect food products. By David Bannon, Headwall Photonics



Continuous Moisture Analysis: The Core Of The Matter The microwave resonance method measures the moisture of bulk materials on line. By Dr Jochen Scholz, Sartorius Mechatronics Division


Lost In Translation? Standardise! An examination of the benefits of a single control platform in packaging machinery. By Pete Lawton, Pearson Packaging Systems

Market Report: US Demand For Green Packaging To Approach US$44 Billion In 2013


US demand for green packaging is projected


Colouring & Flavouring: Mother Nature Knows Best Turning chemical substances in naturally occurring plants and fruits into food additive – this is giving conventional additives a real run for its money. By Joson Ng


Market Report: New Trends In Ice Cream, Coffeehouses And Alcohol Research shows the favourites in ice-cream flavours, choice of coffee and beer as the preferred alcoholic beverage. By Mintel


Colouring Food With Food A trend towards ‘all things natural’ and away from ‘anything artificial’ means a steady growing market demand for natural colours and colouring foodstuffs. By Ji Hoong Too, Chr Hansen


Appetite For Prebiotics As prebiotics, inulin and oligofructose have been shown by sound research to offer numerous nutritional and health benefits. By Hélène Alexiou, Beneo-Group




Fibre: Way To A Man’s Heart Dietary fibre not only promotes intestinal health, but also reduces the risk of developing many diseases and illnesses. By Derek Rodriguez


Enquiry Number










volume 21 no. 6


Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers







Soy: A Burst Of Flavours Great strides in improving soybean processing and formulations make soy products that are embraced by even the most soy-phobic mainstream consumers in the West. By Rajendra Gupta, Prosoya


Beverages: Soy Bean Goodness! Create a soy beverage which is both natural and contains fibre, and also as a product to be marketed in the form of food for ‘healthy aging’. By Stephen Orchard, Nu-Mega Ingredients

AUTOMATION & Features 56

Paté: Put A Lid On It

Automation and documentation in industrial processes described using the example of a production line for canned paté. By Dr Andrea Freese, Kilia


Meat & Poultry: Cut To The Chase A uniform cut will reduce waste and products can be fried, dried, chilled or frozen evenly. By Andrew Neo, Urschel Asia Pacific


06 08 10 20 74 76A 76B

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

Asia Pacific Food Industry is published 10 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$220.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206

Recipe For Success SCADA solutions and secure reporting tools assist F&B companies in the challenging economic climate. Commissioned by Citect and written by Frost & Sullivan


Event Review: Thaifex - World Of Food Asia 2009 Event Review: ProPak Asia 2009 Propak Malaysia & FHM 2009 Food Expo 2009

Cover Picture Courtesy Of Ishida • 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) 004/05/2009 • PPS 1566/8/2009 (028041) ISSN 0218-2734 • Co Reg No: 199908196C

HabasitLINK & relax ®


HabasitLINK® modular belts are so reliable that you can start thinking about how to take advantage of it.

Your business is tough enough. Don’t let your belts take away your quality time. Our innovative HabasitLINK® plastic modular belts stand out with remarkable longevity, benchmark dependability, and near-zero maintenance. If you think downtime is an unavoidable fact of life, let Habasit change your mind. So, relax instead of working overtime.

Habasit is the full-range belting manufacturer to the poultry industry. Our belts are engineered for easier cleaning and to provide longer service life. Contact us for a solution if you want to improve sanitation and reduce down-time.

For more information about Habasit, please visit us at www.habasit.com.sg Phone : +65 6 862 5566 Fax : +65 6 868 9621 Email : belthub.sg@habasit.com

Habasit – Solutions in motion

EDITOR’S PAGE managing director Kenneth Tan 6

managing editor Eileen Chan eileenchan@epl.com.sg

Visions Into Reality


Not satisfied of being just ‘the kitchen of the world’, Thailand is setting its sight on becoming the production hub of the region, particularly in pharmaceutical and cosmetic goods industries. Like fuel used to drive a car, this grand vision drives the packaging industry of the country. Already, the Thai authorities are putting in resources and effort to make the vision a reality. This is clearly evident in the recently concluded ProPak Asia 2009, which brings together a variety of solutions for processing, filling and packaging. The myriad of technologies under one-roof served as a melting pot of ideas and opportunities. They manifested themselves as enquiries and sales alike. Oystar, the processing and packaging group headquartered in Germany, sold two tube-filling machines on the show’s first day. The two orders, worth some E600,000 (US$834,000) brought smiles to manufacturer and organiser alike. Sales were made on a daily basis, defying the current economic situation. They are however, not the only good news coming out of Thailand. Krones is setting up an academy in Bangkok in December 2009. The company will invest some E1 million (US$1.4 million) in its first and, only training academy in the Asia Pacific region. The academy will open its doors to maintenance technicians and operators in early 2010. Serving the F&B industry, the academy offers both theoretical and practical training to interested parties. Individual companies are not the only ones turning their attention to the Land of Smiles. National associations are also jumping onto the bandwagon as well.

Tjut Rostina

assistant editor Tjut Rostina tjutrostina@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg senior art director/studio manager Lawrence Lee lawrencelee@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg contributing graphic designers Katherine Ching, Winnie Lee business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Charlene Tan charlenetan@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Amarjit Sahota, Andrew Neo David Bannon, Derek Rodriguez Dr Andrea Freese, Dr Jochen Scholz Héléne Alexiou, Ji Hoong Too Joson Ng, Masahiro Shimada Pete Lawton, Rajendra Gupta Stephen Orchard 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



TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg Hong Kong Office Eastern Publishing (HK) Ltd 28/F Southwill Plaza, 38 Russell Street Causeway Bay, Hong Kong Tel: (852) 2575 8488 Fax: (852) 2836 5829 Thailand Office Thai Trade and Industry Media (TTIM) Co.,Ltd. 16/F Italthai Tower, 2034/73 New Petchburi Road Bangkapi, Huaykwang, Bangkok 10310 Tel: 66(0) 2716 1722 Fax:66 (0) 2716 1723

Progress through innovation

Meat, Poultry and Seafood Equipment Our fryers, ovens, branders, searers, and breading/batter applicators equip processors with the control they need to prepare and cook consistently superior beef, pork, chicken, turkey, fish and other meat products. We offer the latest technology in thermal processing, as well as value-added systems that coat, brand, or sear your meat, poultry and seafood to create a distinctive quality that stands out in the marketplace.

• • • • • • • • • •

Enquiry Number

Fryer Systems Oven Systems Branding / Searing Systems Batter & Breading Applicators Salt and Seasoning Equipment Pollution Control Systems Support Structures Fillers Product Handling Controls


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














FHA 2010



FHM 2009



FI ASIA 2009






























3 13 OBC


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


SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #04-02 EPL Building Singapore 169206 Contact: Randy Teo / Charlene Tan Tel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806

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

www.apfoodonline.com For Advertising Opportunities, please contact: Randy Teo | randyteo@epl.com.sg Charlene Tan | charlenetan@epl.com.sg Tel: (65) 6379 2888 | Fax: (65) 6379 2805

JAPAN Ted Asoshina Tel: 81-3-3263 5065 Fax: 81-3-3234 2064

TAIWAN Tom Lin Tel: 886-22619-2798 Fax: 886-22619-2799

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.

Enquiry Number



JULY 2009

Asia Is Fastest Growing Market For Aseptic Packaging B at h , U K : T h e world market for aseptically packed products amounted to 86 billion ltr in 187 billion packs during 2008, according to the Global Aseptic Packaging report from food and drink consultancy Zenith International and Warrick Research. Volumes have grown by over six percent a year since 2003, with Asia achieving the fastest rise at over 13 percent a year. White drinking milk accounts for more than 45 percent of aseptically packed products, with beverages responsible for over 40 percent and other dairy/non-dairy products making up the remainder. Aseptic filling has yet to make a significant impact in food markets, but there are some established niche applications and baby food is an important new area of development.

“Cartons account for around 75 percent of the market, but they have started to lose market share,” commented Richard Hall, chairman for Zenith. “Pouches and PET bottles are becoming more popular, a trend that will continue over the next five years,” added Warrick’s MD, David Warrick. The 2009 Global Aseptic Packaging report also states that the largest regional markets for aseptic packaging are in West Europe and Asia. In West Europe there has been particular growth in aseptic filling of PET bottles for beverages. Demand is also increasing for new aseptic fillers of bottles and plastic pots for added value dairy products, both ambient and chilled. By 2013, Zenith and Warrick estimate that the world market will reach 113 billion ltrs using 265 billion packs. The majority of additional demand will come from Asia, where growth is forecast at 11 percent a year, with milk usage increasing faster than for beverages.

When it comes to fruit juices, it seems that flavour/taste experience is more important than perceived health benefits to consumers. According to a study published in the Journal of Food Science the flavour/taste experience is the primary determinant of fruit juices’ overall liking. The study used a newly developed fruit juice with high açaí content (40 percent açaí) and five commercially available fruit juices with lower (4 – 20 percent) açaí concentrations for evaluation purposes. The results showed a negative relationship between the juices’ overall liking and the açaí concentrations. The majority of consumers preferred a low açaí content juice (4 – 5 percent açaí), a small consumer segment liked the juice with 40 percent açaí. However,

the impact of perceived health benefits on the overall liking of the açaí juices decreased with higher taste dissatisfaction. Reasons for the obser ved differences in the overall liking showed that with increasing açaí concentration, participants evaluated the juices as gaining a more darkpurple-brownish colour. This produced a negative connotation and influenced their overall liking. The study also found that participants did not favour the juice if it contained more granular particles, had increased viscosity, or was oily in appearance. Aroma and flavour seemed to be important explanatory factors for the juices’ overall liking as most favoured a sweet, pleasant odour (ie: juices containing low açaí content).

R Schwietzke, Jena, Germany

Taste Ranks Tops In Product Liking Ocean Spray Partners Japan’s Foxmark Tokyo, Japan: Ocean Spray’s ingredient technology group has entered a partnership in Japan to help identify and drive growth for its cranberry ingredients in the country. Foxmark, a management services firm based in Tokyo, will act as a specialist advisory team, supporting the company’s existing partnerships with Shoei Foods and Kanematsu Food.





Malaysian Storage Ice Have To Meet International Standards



the enforcement of the Food (The Issuance of Health Certificate for the Export of Fish and Fish Products to the EU) Regulations 2009. He added that Malaysia’s food industry should implement food safety assurance systems, including Good Manufacturing Practice (GMP) to ensure food products manufactured were safe and of quality. Dr Ismail said: “We are in the process of making GMP mandatory for all in the food industr y. Even importing countries are demanding certification and food assurance safety.”


Alyson Hurt, Arlington, US

Petaling Jaya, Malaysia: Ice used for storage of seafood meant for export will have to meet international standards by September this year. In a report by Malaysia’s The New Straits Times, this will be according to this year’s Standard for Wholesome Ice amendment, which will come into force to ensure that the highest quality of ice. T h e D i re c t o r - G e n e r a l o f Health, Tan Sri Dr Ismail Merican said that this was in line with Malaysia’s compliance with the EU’s requirements for safe a n d q u a l i t y f o o d t h ro u g h



At Unitech we specialise in customising premix blends for use in the fortification of food, dairy, beverage, bakery and pharmaceutical products. Premixes accelerate product development, reduce production costs and provide assurance of quality and consistency without compromising the taste or texture. We’re New Zealand’s largest and most customer focused independent premixer accrediting innovation as the key to our success. Contact us to share the success of developing quality products that create new market opportunities.


Precision powder and liquid blending Tablet manufacturing Sachet packing





Unitech Industries Limited 38-44 Bruce McLaren Road Henderson, Auckland, New Zealand Phone +64 9 835 0835 Fax +64 9 839 0086 Email sales@unitech.co.nz www.unitech.co.nz

Enquiry Number

Product design services







CSIRO Deal To Commercialise ‘Artificial Gut’ ViCToria, aUsTralia: CSIRO Food Futures National Research Flagship and Australian company Stadvis have signed a worldwide license agreement to commercialise an automated instrument that predicts the glycemic index (GI) and resistant starch (RS) in food products. The machine will provide the food industry with a means of testing the functional properties and potential human health benefits of new foods that is quicker and more cost-effective than the current in vivo (human) method. The prototype of the GI and RS Analyser works by mimicking the human digestion process and was originally GI and RS Analyser: Testing the developed to test the properties of new functional properties of new foods is grains being developed by the Flagship. quicker and more cost effective. Dr Bruce Lee, director of the Food Futures Flagship, said this commercialisation agreement help address the growing global demand for foods with defined health benefits through low GI and higher fibre content – particularly resistant starch.

Hajime Nakano,Tokyo, Japan

PepsiCo And Calbee Partner To Manufacture Products In Japan Tokyo, Japan: PepsiCo will form an alliance with Calbee Foods Company to jointly produce and sell a range of food products in Japan. These products would include potato chips, vegetable snacks, breakfast cereal and prawn crackers. Under the agreement, PepsiCo will contribute its Frito-Lay Japan business plus an undisclosed amount of cash to Calbee. Calbee in turn will issue new stock to PepsiCo, which will result in the latter owning 20 percent of the expanded company and having a seat on the Calbee board of directors. Together, the businesses currently generate annual revenues of approximately US$1.4 billion. The alliance is subject to the approval of the Japanese government authority. The expanded company will offer a portfolio of brands, including: Calbee potato chips, Kappa Ebisen prawn crackers, Jagarico and Jagabee premium potato snacks, Doritos tortilla chips, Cheetos corn snacks and Mike popcorn. The company also will offer vegetable snacks and breakfast cereals.

LMI Partners ControlVision VanCoUVer, CanaDa: LMI Technologies, based in Canada, has signed a distribution agreement with ControlVision to partner and sell LMI products. ControlVision provides vision and robotic products, as well as support to integrators and OEMs throughout Australia and New Zealand. “Where LMI Technologies is well known and respected in the forestry industry, we also see a great opportunity for LMI vision components in the meat, dairy, and food and beverage industries,” said David Berry, MD of ControlVision. In 2007, LMI’s in-house research and development team decided to focus on the general machine vision industry with their FireSync component platform for machine vision applications. Since this time, their product lines in this area also encompass HexSight software and hardware, as well as their recently launched maestro product line.

Food Technology Served







Malaysia’s F&B Companies To Expand Into Mass Grocery Sector n o rT h h a M p T o n s h i r e , U k : Malaysia is now expected to record a full-year economic contraction of 1.9 percent forecast. The report by Companiesandmarkets.com has also further revised down Malaysia’s 2010 growth forecast from 3.2 percent to 2.6 percent. However, despite the tough operating environment a number of Malaysia’s food and drink companies have performed well and expansion plans continue to proceed in the mass grocery retail (MGR) sector. Despite tough economic conditions, this quarter saw Nestlé Malaysia post strong results for 2008. Its revenue increased by 13.5 percent to RM3.9 billion (US$3.86 billion) from RM3.4 billion in 2007. Net profit rose 17 percent to RM340.9 million, well exceeding its initial earnings expectations of RM320.5 million. Guinness Anchor Bhd (GAB) is also feeling positive after posting its results for the second quarter of 2009; revenue for the quarter increased 13 percent to RM328.5 million and pre-tax profit was up 29 percent to RM34.7 million, when compared to the same period last year. Carlsberg Malaysia, has not fared so well. The company’s net profit dropped three percent to RM76.1 million for 2008’s financial year, despite a seven percent increase to RM960.2 million. French retail giant Carrefour announced its intentions to open 100 convenience stores in the country, focusing particularly on the company’s private-label brands. This is a significant strategic shift for the company, however, with value sales through convenience outlets forecast to grow 52.6 percent to reach US$350 million in 2013. Despite some positive signs this quarter, both the recent financials of

leading food and beverage companies, and the indications given by the expansion plans of leading retailers, the operating environment for

Malaysian food and drink producers is likely to remain tough, at least in the short-term, as economic weakness continues to play out.

Ashworth_OP100ADHalfPG_Outlined [Converted].pdf


9:18:55 AM









Enquiry Number







Agility Expands Logistics Hub in Singapore Singapore: Agility has expanded its logistics hub in Singapore along with the extension of its Asia Pacific headquarters. The company aims to strengthen its presence in Asia and provide a platform for further growth in the region. The new 14,500 sq m five-storey bonded facility at Changi North has three floors designed for an ambient temperature warehouse. It has two levels for warehousing and a conventional racking system, and can hold a total of 6,500 pallet positions. Logistics services available include inbound management and distribution, consolidation and finished goods management, mergein-transit and cross dock operations, kitting to-line operations, RMA programmes, reverse logistics, order fulfillment and PO management, configuration and built-to-order management.

Fortitech Launches Quality Standard Seal New York, US: Fortitech has launched the ‘Fortitech Quality Standard Seal’ to reaffirm its commitment to safe and quality products. This includes utilising technology and equipment in all the company’s laboratory and manufacturing facilities worldwide, providing a complete Certificate of Analysis that tests all active ingredients to ensure their efficacy and accuracy, and continuous enhancements to proprietary quality control and assurance procedures that meet, or exceed industry standards for safety and traceability. This seal will be placed on all commercial and sample products as well as documents that relate to quality.

Planet Green Bottle Gets Approval Vancouver, Canada: Planet Green Bottle confirmed final receipt of approval for food and beverage contact from HealthCanada for its additive technology, which causes PET plastic bottle to oxo-biodegrade. The approval letter was issued to Wells Plastics of the UK, the company’s joint venture partner and the developer of the PET masterbatch additive. The approval completes the trifecta of approvals to include prior food contact approvals for the USA FDA and the EU food and drug regulatory agencies. The company has developed a masterbatch additive which causes a PET plastic bottle to become oxo-biodegradable in landfills, ditches, rivers and oceans.

Danisco’s Revenue Up By 6% Copenhagen, Denmark: Danisco has posted revenue of DKK 13 billion (US$2.4 billion), up six percent year on year (four percent organic growth) for FY 2008/09. There was strong growth at the start of the year for all segments aside from sweeteners; the latter part of the year was marred by the general economic slowdown. Group profit for the year of DKK 72 million is slightly better than expected after Q3. Danisco’s board of directors is proposing a dividend for FY 2008/09 of

DKK 7.50 per share (unchanged Y/Y), and a total payout of DKK 356 million. The company says that it recognises the currently high levels of economic and financial uncertainty. Nevertheless, they have decided to maintain the usual level of detail in their outlook for FY 2009/10. The company expects an organic revenue growth of three to four percent, an EBIT of around DKK 1,300 million versus this year’s DKK 1,248 million, and group profit for the year of around DKK 650 million.




Dean Foods To Acquire Vandemoortele’s Alpro Gent, Belgium: Vandemoortele, Belgium’s privately-held food company, and Dean Foods Company have agreed to acquire Vandemoortele’s Alpro Division. The transaction’s price is approximately E325 million (US$456 million). It is expected for completion in the third quarter. With its Alpro soya and Provamel brands, the division had net sales of approximately E260 million in 2008. It has five manufacturing sites in Belgium, the UK, France and the Netherlands. The division’s CEO, Bernard Deryckere will report to Joe Scalzo, CEO and President of Dean Foods WhiteWave-Morningstar division. It will be run as a separate European business. The parties have committed to an agreement to acquire Alpro, subject to customary works council procedures. Completion of the transaction is subject to customary closing conditions.

Dow And W3 To Collaborate On Wheat Indianapolis, US: Dow AgroSciences, a subsidiary of The Dow Chemical Company, and World Wide Wheat (W3) from Arizona, US, have signed a collaboration agreement for the development and commercialisation of advanced germplasm and traits in wheat. Jerome Peribere, president and CEO of Dow AgroSciences, said: “This collaboration will build upon our current seed portfolio by expanding into wheat – a very important global crop which supplies a significant amount of the daily nutrition in human diets.” “And, we look forward to utilising our R&D breeding and trait technologies to bring advancements in productivity and quality to market.”

Kehua’s equipment: Flat waffle biscuit production line Hollow waffle biscuit production line Soft waffle biscuit production line Waffle cup for ice cream production line


Other single machine & corollary equipment

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

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


E-mail: kehuachina@163.com

Enquiry Number

Geert Schneider, Brussels, Belgium






Anja Gjenero, Zagreb, Croatia

Zhongpin To Upgrade Its Frozen Pork Facility In Henan

Henan, China: Zhongpin, a meat and food processing company in China, plans to upgrade its chilled and frozen pork production facility in Changge City, Henan, and increase its annual production capacity of chilled pork by 22,000 metric tonnes. The company’s existing chilled and frozen pork production lines at the facility have a total annual capacity of 59,760 metric tonnes. The additional capacity will increase the total annual production capacity at the facility to 81,760 metric tonnes. The upgrade will involve enhancing the pre-cooling function of the slaughtering lines, increasing production capacity of chilled pork, and modifying the capacity design. In addition, the company will improve its cooling systems, sewage disposal systems, and other supporting facilities. The overall planned capital expenditures for the facility is expected to be approximately US$6 million. The upgrade is expected for completion at the end of this year. Xianfu Zhu, chairman of the board and CEO of Zhongpin, said that the company’s annual chilled pork sales increased from US$71.8 million in 2006 to US$289.3 million in 2008, representing a 101 percent compound annual growth rate. Despite the decline in live hog prices and pork prices in the first quarter of 2009, its sales revenue from chilled pork increased nearly 57 percent to US$86.3 million, representing 56 percent of our total revenue during the first quarter.

APPOINTMENTS & NOTICES SENomyx Appoints New VP, Biology Senomyx has appointed David Linemeyer to the position of VP, Biology. Dr Linemeyer has had experience in directing biology research programmes and collaborative research projects in the biotechnology and pharmaceutical industries. His expertise includes the characterisation of novel receptors and the establishment of receptor-based assays.

Symrise Welcomes Bertram As CEO Heinz-Jürgen Bertram has been appointed to the position of CEO of the flavours and fragrances manufacturer Symrise AG effective July 1, 2009. Mr Bertram succeeds Gerold Linzbach who, for personal reasons, has not asked for his contract to be renewed when it expires on October 22, 2009. Mr Bertram has held a number of managerial positions in the R&D area before taking over responsibility for the Group’s global manufacturing operations in 2005. He has been a member of the Executive Board since October 2006, when he was appointed to head up the Flavour & Nutrition Division.

Change Of Generation At Vemag Eckehard Krüger has stepped down as CEO of Vemag Maschinenbau. At the same time a new management is installed, consisting of the MD for sales and the company’s new CEO Dr Niclas Rathmann (right), technical MD, Sven Köhler and commercial MD Ralf Preuß. Mr Krüger will develop, as the future MD of the newly established Vemag Holding GmbH, the strategic expansion of the Reiser/Vemag group and will be as a coach at disposal of the numerous subsidiaries. In addition, he will work in a similar manner at Vemag Anlagenbau GmbH, a company that belongs to the Krüger family.

New Sales Director for Ktron’s EMEA-Asia Region Richard Poole has assumed responsibility for all sales activities in K-Tron Process Group’s EMEAAsia region. Appointed as sales director for the company, Mr Poole comes with over 20 years of experience with the group as a specialist in material handling equipment and systems. He is also a member of the management team of K-Tron (Switzerland). In addition he is MD of the subsidiary K-Tron Deutschland GmbH in Gelnhausen, Germany. With this change, the sales managers in the K-Tron offices in Shanghai, China, and Singapore will report directly to Mr Poole.



Coca-Cola Accelerates Expansion In China Xinjiang, China: The Coca-Cola Co and its bottling partner, COFCO Coca-Cola Beverages, continued their expansion in China with the opening of two new bottling facilities this week in less developed central and western China. The new facilities are part of a recently announced US$2 billion, three-year investment plan aimed at bolstering further growth in one of the world’s largest and fastest growing beverage markets. The bottling facility in Xinjiang will provide an important platform for continuous growth of the product in the Northwestern China where Xinjiang, with over 20 million consumers, is the largest province. The other new bottling plant is located in Nanchang, Jiangxi Province. This plant will provide products to the 44 million consumers in this area. “This RMB210 million (US$30.1 million) investment in Jiangxi and Xinjiang represents the Coca-Cola system’s strong commitment to China and to consumers throughout China including in the less developed areas in central and western China in creating job opportunities and building a better community,” said Muhtar Kent, chairman and CEO of The Coca-Cola Co. Following the plant openings in Xinjiang and Jiangxi, the company and its bottlers now operate 38 bottling plants in Greater China. They had also opened a US$90 million research and development centre in Shanghai early this year.

Enquiry Number

Shanghai, China: Ohly has opened a food application centre and sales office in Shanghai. The centre will offer support in food application work and sales organisation in China and Asia. Facilities include a sensory lab, processing room, sample storage and preparation area. The application centre in Shanghai is Ohly’s third worldwide and it will work in close cooperation with the company’s research and application centres in the US and Germany. Ohly’s yeast extracts plant in Acheng produces up to 15,000 tonnes of yeast extracts for the food and fermentation markets.


Ohly Opens Centre In China





MRSA Infected Foods Safe For Consumption Parma, Italy: The European Food Safety Authority (EFSA), the European Centre for Disease Control and Prevention (ECDC) and the European Medicines Agency (EMEA) have published a joint scientific report on meticillin resistant Staphylococcus aureus (MRSA) in livestock, pets and foods. The EFSA’s panel on biological hazards and ECDC concluded that food-producing animals such as pigs, veal calves and broiler chickens often carry a specific strain of MRSA called CC398, which is without symptoms. However, while food may be contaminated by MRSA there is currently no evidence that eating or handling contaminated food can lead to an increased health risk for humans. The report also noted that people in contact with live animals that carry the CC398 strain of MRSA could be at risk of infection. This specific strain of MRSA has been associated, albeit rarely, with serious skin and soft tissue infections, pneumonia and blood poisoning in humans. The report concluded that as animal movement and contact between live animals and humans are likely to be important factors in the transmission of MRSA, the most effective control measures will be at farm level. In recent years, a link has been established between MRSA in animals and human MRSA infections. In the areas of the EU where it is found amongst food producing animals, people in contact with these animals, such as farmers, veterinarians and their families, are at risk of acquiring an infection.

Vitamin D Used To Lose Weight Weight watchers will be pleased with the outcome of a study presented at the Endocrine Society in Washington DC, USA. Researchers found that for every increase of 1 ng/mL in level of 25-hydroxycholecalciferol – a measure of vitamin D status – subjects went on to lose more than 200 grms on their calorie-restricted diet. Furthermore, the report suggest that for each 1-ng/mL increase in the active form of vitamin D (1,25-dihydroxycholecalciferol), subjects lost 0.107 kg more. “Our results suggest the possibility that the addition of vitamin D to a reduced-calorie diet will lead to better weight loss,” says lead author, Shalamar Sibley, MD, from the University of Minnesota. Dr Sibley added that more research is needed. “Our findings need to be followed up by the right kind of controlled clinical trial to determine if there is a role for vitamin D supplementation in helping people lose weight when they attempt to cut back on what they eat.”

Green Tea May Slow Prostate Cancer The active compounds in green tea may slow down the progression of prostate cancer by lowering levels of proteins that tumours use to grow says a study published in Cancer Prevention Research. The study was conducted on male cancer patients and researchers used capsules containing epigallocatechin gallate or EGCG (a green tea extract with known antioxidant properties) for the tests. The participants took four capsules a day (an equivalent to drinking 12 cups of green tea for about a month) before they went for the surgery. Blood tests showed levels of three proteins associated with the growth and spread of prostate cancer fell. Hepatocyte growth factor (HGF) fell 18.9 percent on average, vascular endothelial growth factor (VEGF) fell by 9.9 percent, and prostate specific antigen (PSA) fell by 10.4 percent. The report said patients demonstrated ‘significant’ reduction levels of more than 30 percent. While a few side effects were reported, liver function of the patients remained normal. The researchers added that a bigger study would be required to further substantiate the results.





Japanese researchers, led by Tomoo Kondo from the Central Research Institute of the Mizkan Group Corp, says ordinary vinegar – acetic acid – may prevent the build up of fat, and therefore weight gain. The researchers (T Kondo, M Kishi, T Fushimi, and T Kaga) using mice, found that vinegar worked at a genetic level, and as such was able to influence genes linked to fatty acid oxidation and heat-generating (energy burning) proteins. They found that animals fed with a highfat diet and supplemented with acetic acid developed about 10 percent less body fat than mice just eating the diet. The report, entitled: Acetic Acid Upregulates the Expression of Genes for Fatty Acid Oxidation Enzymes in Liver To Suppress Body Fat Accumulation, was published

in the Journal of Agricultural and Food Chemistry. “We intend to perform further clinical studies to confirm fat pad reduction and energy consumption enhancement by vinegar intake. Moreover, we will investigate the effect of acetic acid on fatty oxidative activation in other organs, particularly skeletal muscles,” said the researchers. The report also noted changes in the gene-expression of peroxisomeproliferator-activated receptora l p h a ( P PA R - a l p h a ) , w h i c h controls enzymes linked to fattyacid-oxidation, such as acetyl-CoA oxidase and carnitine palmitoyl transferase-1, as well as a protein linked to thermogenesis called uncoupling protein-2. “The results of this study suggest that acetic acid suppresses body

The Bountiful Basket, California, USA

Vinegar To Combat Weight Gain?

fat accumulation by increasing fatty oxidation and thermogenesis in the liver through PPAR-alpha,” added the researchers. If the results can be replicated in human studies, there is a possibility that vinegar could be used in the burgeoning weight management category.

Cottonseed Oil May Boost Vitamin E Intake fried only in cottonseed oil per week) for four weeks. Participants who ate cottonseed oil-rich foods had a 34 percent higher vitamin E intake than their regular diet. This helped them to attain the 75 percent of the Recommended Dietary Allowance (RDA) for adults, versus 53 percent prior to eating the cottonseed oilrich foods. The study also indicated that the cottonseed oil-rich foods naturally displaced other foods. This enabled the participants to receive all the benefits of added vitamin E, with no additional fat intake. The study is expected to pave the way for a larger study to be done later this year. Nazco Distributors, New Jersey, USA

Cottonseed oil consumption may increase vitamin E intake without affecting fat intake, says a report by nutrition researchers at Texas Woman’s University (TWU), in Texas, USA. An adequate daily intake of vitamin E can promote health and may help prevent heart disease, some forms of cancer, and cognitive decline with age. The study showed that the percentage of Americans consuming the recommended daily level (15 mg per day for adults) of vitamin E through diet alone is less than 7 percent. Researchers studied 10 healthy adult subjects and recorded the effect produced on a steady diet of rich cottonseed oil-rich foods (one muffin per day made with cottonseed oil, and four servings of potato chips


TasteTech: Sorbic Acid

Comax Flavors: Sweetness Enhancer

Encapsulated (CR100) Sorbic Acid, manufactured by TasteTech, is proving to be an improvement on calcium propionate, the mould inhibitor most commonly used by bakers. The CR process coats the sorbic acid with a barrier of vegetable fat to create a free flowing powder that can be blended with other dry ingredients prior to baking. The system ensures that the sorbic acid is not released during the proving process. Only when the bread is baked is the acid released, providing mould protection for up to 12 days.

Increased reformulation towards healthier products has led to the development of a sweetness enhancer from Comax Flavors to reduce calories from sweeteners without compromising flavour. The company says that the enhancer allows for a reduction in calories without a reduction in sweetness and is for use in beverage and bakery applications. The ingredient is part of its special effects range, which also includes its recently released Bitterness Masker for stevia derived sweetness, acid reduction and caffeine masking.

_____________________________ Enquiry No: P0600

Jon Rawlinson

_____________________________ Enquiry No: P0602

Solae: Soy Protein Isolate Solae has developed the Supro XF, a soy protein isolate which can be used to enhance the flavour and functionality for readyto-drink and powder beverages. This soy protein isolate includes lower levels of soy volatiles for a less beany flavour, higher solubility at neutral to slightly acidic pH ranges. It also has a low viscosity profile similar to hydrolysed proteins while avoiding their bitter flavour. The ingredient can replace up to 100 percent of the highvalue dairy protein in an existing formula, while maintaining or improving the overall sensory experience. In some formulas where soy is the sole protein source, it can deliver a positive taste experience at the 30 grm protein per 12 ounce serving level. _____________________________ Enquiry No: P0601

Kiki TohmĂŠ, SĂŁo Paulo, Brazi



NatureSeal: Fresh Produce Preservation NatureSeal is a precise blend of vitamins and minerals that maintains the natural taste, texture, and colour of fresh-cut produce for up to 21 days. Developed through a joint effort with the USDA, NatureSeal has a family of 18 different formulations. Sulfite-free and allergen-free, it maintains the natural attributes of a wide array of fresh-cut fruit and vegetables. The family of products include formulations to treat apples, pears, avocados, carrots, pineapple, potatoes, guava, mango, and papaya. With the use of these products, produce processors can realise the ability to reach wider markets, as well as diversify their fresh-cut product line. _____________________________ Enquiry No: P0603



Ingredients / Equipment & Services

Danisco: Stabilisers For Juice Reduction

Kuka: Paletising Robots

Danisco has put together a concept that draws on Grindsted JU stabilisers to cut the juice content of fruit drinks. As a practical example of the benefits, a demokit shows how 10 percent fruit reduction in a mango drink gives cost savings of 23 percent, all while maintaining the original viscosity, texture, mouthfeel and flavour release.

Kuka Roboter has added three palletising robots, the KR 300 PA, KR 470 PA and KR 700 PA, to its product portfolio. With this, the company is able to offer customer-specific palletising solutions for payload ranges of 40 kg to 1,300 kg. The KR 300 PA and KR 470 PA have a hollow wrist, five-axis kinematic system, and can handle a payload capacity of 300 kg or 470 kg. The robot also has a 3,150 mm reach. For a bigger payload capacity of 700 kg, the KR 700 PA will be an option. The robot features a four-axis kinematic system, and has a 3,320 mm reach. The largest of the group is the KR 1000 1300 ‘titan’ PA, which boasts of six axes, a payload capacity of 1,300 kg and a 3,200 mm reach.

Raelene Gutierrez, Sydney, Australia

___________________________ Enquiry No: P0604

_____________________________ Enquiry No: P0606

ConAgra Mills: Flavour Meets Nutrition ConAgra Mills’ Ultragrain whole wheat offers whole wheat flour with the look and taste of refined flour. This makes it easy to provide whole-grain nutrition with the processing benefits and finished baked quality of refined flours. The ingredient can be used for pastas, cookies and sandwich breads. _____________________________ Enquiry No: P0605

Habasit: Plastic Modular Belts A feature of Habasit’s HyClean range of plastic modular belts is the HyClean sprocket. The rounded design is optimised for cleanability, while the slot shapes between the teeth pairs offer water accessibility. The design provides for the highest exposure of critical areas on the belt reverse side. The sprockets are suited to CIP systems. The design of the HyClean 2” flat top features a dynamic open hinge allowing the release of debris. Wide open links on the reverse side allow 85 percent rod surface access and efficient cleaning. The polished reverse also minimises soiling and the adherence of food residues. ___________________________ Enquiry No: P0607




Equipment & Services

Clextral: Optimal Drying For Products Clextral’s Rotante dryer is suitable for uniform drying of high value and hard-to-dry products, and aims to achieve energy efficiency. This design features the capability for product changeover in less than three minutes, real-time recycling of fines generated in the drying process, simplified cleaning, and reduced maintenance. The machine conveys product via continuous rotation to ensure uniform airflow on all product surfaces, and so eliminates product over-heating or unequal moisture distribution. Applications include pasta, couscous, cereals, high density snacks, fragile products, fruit bits, extruded rice and other sticky products. _____________________________ Enquiry No: P0608

KHS: InnoPET BloFill System KHS has developed the InnoPET BloFill, a monoblocked stretch blow moulder/filler/capper system. The system has the ability to half load the stretch blow moulder even within the monoblock concept. Running at half load, preforms are assigned to every second position on the stretch blow moulder. When 1.5 ltr PET bottles are passed on to the filler, a transfer wheel with special gripper arms accesses every second stretch blow station. The system can process all sizes of bottle from the 0.2 ltr to the 2 ltr PET. On request, special formats can also be processed. _____________________________ Enquiry No: P0610

Norwood/Allen: ThermalPak Traversing System Norwood Marking Systems / Allen Coding Systems developed its ThermalPak Traversing System for high-speed multi-lane, multi-row printing. Featuring up to 14 thermal transfer print heads integrated on one common platform, the system prints multiple lanes simultaneously and traverses to print multiple rows before starting the next machine cycle. It is ideal for use on a variety of horizontal-form-fill-seal (HFFS) and IV bag forming machines that produce multiple lanes and multiple rows of packages per cycle. With 300 dpi (12 dots per mm) resolution, the system can print fixed and variable text, graphics and multiple bar code formats on a variety of packaging substrates. _____________________________ Enquiry No: P0609

SIPA: Complete Systems For Large Bottles S I PA’s P P S 3 0 0 L injection press is designed to handle large containers. The PPS 300L can produce preforms by utilising 12 or 16 cavity injection moulds and the possibility of injecting preforms weighing up to 413 grm. A three-stage cooling robot ensures the quality of the perform which stays in the cooling plate for the duration of three machine cycles. With this system, heavy, very thick preforms (6-7 mm) have time to cool and be discharged gently in a controlled manner. _____________________________ Enquiry No: P0611


1100 Lower Delta Road #04-02 EPL Building Singapore 169206 Tel: 6379 2888 Fax: 6379 2805 / 2806 Email: apfood@epl.com.sg





X-ray Inspection Systems:

The Game Of


X-ray inspection systems can now be used for various inspections, such as product quantity, product shape, or product weight. By Masahiro Shimada, product manager, Ishida

From the middle of the 1990’s, x-ray instruments have been used in food manufacturing. Capable of detecting not only metallic objects but also non-metallic objects such as bone, shell, gravel, glass, resin, rubber and other foreign objects, x-ray inspection systems are groundbreaking detection devices. As awareness of food safety has been growing over the world in recent years, more and more companies, who have taken quality control seriously, have installed x-ray inspection systems in their production lines in order to conduct rigid pre-shipment inspection, secure customers’ safety, and protect brand image.

X-ray inspection systems automatically detect foreign objects intermixed in food and other products by processing x-ray transparent images. As the image-processing technology has been improving thanks to the rapid progress in computer technology, the sensitivity of detecting foreign objects has also been greatly improved. In addition, the x-ray inspection systems can now be used for various inspections, such as product quantity, shape, or weight. Maximising Detection The basic principle of x-ray inspection is to process x-ray

transparent images captured by x-ray transmissions and detect foreign objects from the image. However, appropriate methods and parameters of image processing widely differ depending on product conditions (thickness, configuration, etc) and types of foreign objects. With current imageprocessing technology, it is difficult to develop an imageprocessing algorithm that can maximise detection for all kinds of inspection products; therefore, equipment manufacturers have to develop tailor-made software for each inspection condition. However, it requires lots of cost and time and is affected by the




1 Generation

10 Generation

100 Generation

Image processing across generations by genetic algorithm

developers’ experiences. To solve this problem and provide the most effective image processing for each inspection condition, the latest computer technology adapts Genetic Algorism – application of the principle of evolution in living world (law of dominant inheritance) – into the image processing. In the living world, all creatures evolve by repeating the selection, crossing and mutation from generation to generation, and the descendant applicable to the specific purpose has a higher probability of survival. When seeing a carnivore, for instance, the one with the higher predatory ability has a higher possibility to survive. Genetic Algorism simulates this principle of dominant inheritance on computer, automatically calculating the optimum solution for a specific purpose. Applying Genetic Algorism When applying the principle of genetic and evolutionary mechanisms in x-ray inspection, like a gene that survives because it is more environmentally accepted, the algorism superior to detecting foreign bodies will remain across generations. In fact, by the use of Genetic Algorithm, the most effective

image-processing algorithm, which has higher performance in detecting foreign objects, is automatically generated. Thanks to the generated image-processing algorithm, foreign objects, which are difficult to be detected in normal image processing, can be more easily caught. Detecting Defective Products Apart from inspecting foreign objects, a x-ray inspection system is able to perform many functions to detect a wide variety of product defects thanks to the progress of computer and imageprocessing technology. The system extracts product size, shape, thickness, area, boundary length, and other information from the brightness of the x-ray image, and based on the information, the system can detect missing items, defective form, cracked products, variation in thickness, and other defectives. For example, the system inspects packed sausages. When there is a sausage cracked in half (B), the x-ray inspection system is able to detect it automatically from the total area of the product image in the package. The system determines it defective because it recognises there is a product image that doesn’t meet the set area. With



C Inspection of packed sausages




Example of inspection of chain bag (7.0 grm) OK


Packing Equipment


Feeder pinch roller





the same principle, it detects a cracked part (A) or products remained in seal area (C). Thus, inspection of defective products from an x-ray image is very versatile, being able to detect missing items in a packed product, cracks, incorrect alignment, products in the seals, hollow cavities, and so on. Fur thermore, the image processing for these defective inspections can be done with the image processing for detecting foreign objects. It benefits manufacturers who require rigid pre-shipment inspection as multiple inspections can be conducted at the same time. In general, x-ray image brightness reflects an object’s

Downstream pool box

thickness, density, atomic number, and others; therefore, an object’s weight can be estimated (calculated) from the density and volume. When using this principle, the x-ray inspection system can make it possible to inspect product weight. Normally, the estimated weight from an x-ray image is unstable due to many factors like the product’s overlap or difference in figure depending on each inspection products. The system can automatically learn the relationship between the product feature and the difference between actual product weight and estimated weight, compensating it and making the estimated weight stable.

Transparent X-ray image

X-ray Measured object Bright


Thin part: Bright

Thick part: Dark

Upstream pool box

Weight-Checking Normally, a bag type like chain bag – products packed in series – cannot be weight-checked as it cannot be placed on the weighing stage of a checkweigher one by one. It is impossible to inspect the weight of each individual bag of such a bag type. When using the weight estimation feature, the system estimates the weight of each individual bag from the x-ray image. Therefore, it is able to detect bags that are overweight or underweight. The weight estimation feature also allows the measuring of the weight of individual pieces in an assorted package. For example, checking the weight of each item in a package of individually packed hamburger patties is possible, which makes it possible to detect a defective item – a product that is over or underweight - even when the total weight is within a specified range. Normally, measuring a product which is extremely lightweight is difficult and unstable due to air resistance due to highspeed conveyor movement. When inspecting such an extremely light product based on an x-ray processing image, air resistance does not affect the measured weight. For more information, ENTER No: 0620




FOOD inspection technology for high-volume food processing lines requires instrumentation that is specific to the processed product, robust and durable enough for the harsh environments of processing plants. They also have to be cost-effective to reflect the competitive nature of the food and agriculture markets. Spectral sensing and, in particular, hyperspectral imaging is quickly being deployed as a key sensor technology to inspect food products for health-related conditions. This includes disease detection or contamination and as a means to analyse product

Food Inspection:

Hyperspectral Perspective Hyperspectral imaging is quickly being deployed as a key sensor technology to inspect food products. By david Bannon, ceo, Headwall photonics

quality attributes, such as ripeness and tenderness from the field to the distribution center. There is currently a wide set of applications utilising hyperspectral technology ranging from the analysis of ripeness of har vested strawberries, to poultry line inspection for disease conditions and fecal contamination. spectrAl content Hyperspectral imaging instruments evaluate a product based on the unique chemical signature or ‘fingerprint’ of the product. While the industry has

implemented machine vision technology for years now, hyperspectral cameras provide critical information based on spectral content. For example, conditions such as bruises on fruit, pesticide contaminants, or diseases can be quickly assessed in-line even though these conditions may not yet be visible to the naked eye of the human inspector. This allows food producers to screen or eliminate lower quality products before processing or packaging, and price higher quality products appropriately. Over the past five or more years,

researchers at the US Department of Agriculture ARS (Agricultural Research Service) and industry leaders have worked to develop advanced hyperspectral process instruments that are specifically designed for food safety and inspection applications. While hyperspectral imaging has been readily deployed for remote sensing as well as military & defense applications for over fifteen years, earlier agricultural applications of the technology involved airborne instruments for large scale farming operations for precision agriculture, analysing plant health, species identification, or nitrogen content of farm areas. Now, technology advances in recent years have allowed growers, producers, and food processors to cost-effectively utilise these imaging instruments. This helps to increase throughput across production lines, while






improving process control and inspection capability with ‘in-line’ or ‘at-line’ deployment. Hyperspectral imaging is a reflective spectroscopic technique providing the advantages of: • Large field of view for wide area sampling of processed food and agriculture products • High throughput inspection & screening for real-time processing & control • Application and inspection specificity based spectral & spatial resolving capability • In-line, non-destructive sampling that is readily incorporated into existing production processing technology

As a result, it allows food and agriculture producers to establish critical control points (CCPs) from the point of harvest through high-volume processing, inspection, and packaging. Application In Food Inspection Utilising high efficiency diffractive optics, hyperspectral sensors can be configured to offer optical efficiency in wavelengths of interest across broad spectral regions for the specific fruit, vegetable, or meat product processed. With the underlying advantage being deployment for high throughput scanning and


Fluorescence: UV-A Excitation


2500 Normal Defect Feces

2000 Relative Fluorescence Intensity


50 Reflectance (%)

pork products and for disease detection in poultry products. By providing product information based on the spectral content of the meat, processors are able to pre-sort products according to quality, for example, fat content of pork or wholesomeness (disease detection) of poultry. Through effective analysis and inspection of the product early on in the processing, producers are better able to control the quality of product moving along the processing line. This will therefore bring down the costs of the packaged product. At various points in harvesting and packaging, producers and




Normal Defect Feces



500 10

0 450










0 450


Wavelength (nm)






Wavelength (nm)

Differences in hyperspectral signatures of Golden Delicious apples based on condition of fruit (Source: USDA ARS)

Hyperspectral imagers are used to capture just the critical spectral and spatial attributes of the food products within the field of view of the sensor. When combined with established spectral libraries and algorithms that characterise product acceptance parameters, hyperspectral sensors can make ‘accept or reject’ decisions when deployed at critical points in the processing line.

spectral imaging over a conveyor processing line, the sensors enable a set of inspection capabilities. This is as food producers and packagers ramp up volume with precise inspection control over key steps in the production process. For example, key application areas where hyperspectral imaging holds considerable potential for producers is the inspection of fat content in

distributors capture precise s p e c t r a l i n f o rm a t i o n f ro m processing control points for a much larger number of product samples. Traditionally, the industry sampling of product conditions has been limited either by simple machine vision or single point spectral instruments deployed in an off-line manner. The limitation of these systems is that they are only capable of sampling a very small area or




number of the overall product flow, and do not lend themselves t o h i g h s p e e d p ro d u c t i o n processes. In addition, these options are costly due to labour required to do the testing, poor sampling rates, and the time required for the analysis. Defining Hyperspectral Analysis Along the processing line, hyperspectral imagers capture and build a wavelength intensity map of a scene with high spatial resolution. The combination of spectral data and spatial detail enables the high-speed analysis of chemical content, uniformity, quality, and a host of other product characteristics and attributes. Within a food inspection operation, the hyperspectral imaging instrument yields the following results: • R e n d e r e d v i e w o f t h e processing line based on known chemical spectra or established spectral libraries • For in-line or at-line deployment, spectral wavelengths of interest can be interrogated based on defined intensity thresholds as material and samples pass by the imaging sensor • For any point or pixel within the field of view, the chemical spectra or spectral signature of any particular point can be determined while maintaining the integrity of spatial information obtained Due to the criticality of food processing applications, the imaging performance of the sensor is critical. Therefore high quality imagers do not use transmissive optics or prisms within the instrument design, as these components contribute to the degradation of image

performance and measurement accuracy. Hyperspectral imagers are deployed as a scanning ‘pushbroom’ spectral imager. For each moment in time or frame capture by the sensor, the scene observed by the instrument fore-optic lens is imaged onto a tall slit aperture of the hyperspectral instrument. The scene that fills the slit aperture of the sensor is reimaged through the spectrometer with the wavelengths dispersed by a diffractive grating onto a two dimensional focal plane array (FPA) such as a charge coupled device or CCD. One axis of the focal plane array (pixel-rows) corresponds to the imaged spatial positions within the field of view all along the slit height. The second axis (spectral for pixel-columns) corresponds to the spectral wavelength that is linearly dispersed and calibrated. Each two-dimensional image or frame capture is digitised by the FPA to build a dataset that comprises all of the spectral and spatial information within the scene or field of view of the sensor. While scanning a wide conveyor belt or processing line, multiple two dimensional image frame captures are rapidly taken as tablets pass by the hyperspectral imager. These individual frames are taken at very high speed and are stacked like a deck of cards to produce a data file commonly called a hyperspectral datacube. The value of each pixel within this hyperspectral datacube represents the wavelength calibrated spectral intensity of that pixel’s small field of view on the scene. Imaging performance attributes that are critical to the successful deployment of hyperspectral sensing for food safety inspection is the

achievement of high spectral and spatial resolution coupled with exceptional photometric accuracy. Going Forward While hyperspectral imaging has been established as a proven, hardened technology for the harsh environments of military, defense, and remote sensing deployments, the use of hyperspectral imaging for inline food safety and food quality inspection has demonstrated considerable value over the past few years. Understandably, critical application drivers in the adoption of in-line hyperspectral inspection instruments are both food safety and quality, as well as tenderness. With the introduction of commercially available hyperspectral instruments that operate to inspect high volume processing lines, these hyperspectral imaging sensors are now being deployed to increase processing yields in a cost-effective manner at points along the production process with an attractive return on investment, and short payback period. For more information, ENTER No: 0621




Market Report: US Demand For Green Packaging To Approach US$44 Billion In 2013 US demand for green packaging is projected to increase 3.4 percent annually. By The Freedonia Group to climb nearly 13 percent per year through 2013. This growth is driven by increased price competitiveness with conventional resins, rapidly expanding capacity and lower pricing volatility than petroleum-based plastic packaging materials. Additional stimulants include enhanced performance properties brought about by more sophisticated polymerisaton and blending techniques; efforts by brand owners to improve the environmental footprint of their

focus on the development of food-contact approved resin grades, and further sustainability initiatives by plastic processors and brand owners. Gains will be moderated by slow growth for paper recycled content packaging, which is dominated by the large but mature corrugated and paperboard box segment. Reusable Packaging Reusable packaging is forecast to expand more slowly, held back by marginal growth for drums, which face competition from larger formats such as intermediate bulk containers (IBCs). More f a v o u r a b l e p ro s p e c t s a re anticipated for reusable plastic containers, IBCs and other reusable packaging types. In general, value gains will decelerate sharply from the

Starr, Arizona, US

US GREEN PACKAGING DEMAND (million US dollars) US demand for green packaging – comprised of recycled content, biodegradable and reusable packaging – is projected to increase 3.4 percent annually to US$43.9 billion in 2013, using 59 billion pounds of material. Growth will outpace overall packaging, but will remain modest due to the maturity of many products, and the fact that recycled content packaging has a large existing presence in paperboard and metal packaging. Drivers Of Growth The fastest gains are anticipated for biodegradable plastic packaging and plastic recycled content packaging. Biodegradable plastic packaging is forecast

Item 2003 2008 Green Packaging Demand Recycled Content Packaging Reusable Packaging Biodegradable Plastic Packaging

29410 27063 2178 169

packaging; and legislative bans on polystyrene foam food service disposables in some parts of the country. W h i l e re c y c l e d c o n t e n t packaging demand is expected to increase in line with the overall green packaging average, robust growth for plastic recycled content packaging will be aided by more concerted efforts to boost collection volume, an increased

37170 33210 3560 400

% Annual Growth 2013 2003- 2008 2008 2013 43890 39090 4070 730

4.8 4.2 10.3 18.8

3.4 3.3 2.7 12.8

2003-2008 pace due to an expected moderation in raw material prices, especially for plastic and steel. The relatively long service life of most reusable packaging also limits the need for replacements, a factor that restricts growth in demand for new units. For more information, ENTER No: 0622

Enquiry Number





Mark Skipper, Cambridge, UK

The microwave resonance method measures the moisture of bulk materials on line. By Dr Jochen Scholz, R&D Specialist, Sartorius Mechatronics Division

Continuous Moisture Analysis:




Of The

Moisture analysis of raw materials, in-process or semifinished materials and final products is among the most common analytical methods used in manufacturing processes. However, until now, this analysis has been usually employed for spot checks only. The microwave resonance m e t h o d c u r re n t l y e n a b l e s complete on-line monitoring of moisture in materials, and so, direct control of the manufacturing process itself. Irrespective of whether food products, building materials, chemical or pharmaceutical

products are concerned, knowing the moisture content in raw materials, semi-finished products and final products, is a decisive economic factor for production and commerce. Defining Factor The moisture content in a semi-finished product or a final product, for example, determines its processing capability as well as shelf life, and often enough, has a decisive effect on quality. If certain raw materials are too moist, they can stick and form lumps or may deteriorate prematurely during storage. If

they are too dry, they may not be mixable or cannot be further processed mechanically. Also, the price of products or raw materials is frequently calculated by weight, and this depends on the moisture content of the materials. The maximum permissible water content in roasted coffee, for example, is limited by legal regulations to 5 grm per 100 grm in some countries. This is in order to protect the consumers from paying for ‘expensive water’ instead of the actual product. Staying within the limit values as precisely as possible has an economic advantage for the manufacturer. Many products, such as cereals, can be stored only if their moisture content is below a specific limit. Otherwise, if they contain excessive moisture, they have to be dried, which entails high energy costs and other expenses.




If a product containing water is now passed over the sensor, the resonance frequency shifts and the amplitude is attenuated.

Direct & Indirect Methods Basically, moisture analysis can be sub-classified into direct and indirect methods. In the case of the direct method, the value measured is directly linked to moisture and does not require calibration. The classic representative of the direct method is oven drying, which, however, involves analysis times of up to 24 hours. In this procedure, a sample is dried and its loss in mass is determined by weighing. Thermogravimetric moisture analysers operate faster than the drying oven. The heater that emits infrared rays or microwaves warms a sample directly on their weighing system or balance. In the drying process, these analysers detect the sample’s decrease in weight. Other direct methods are analytical methods such as the Karl-Fischer

titration, the calcium carbide and the phosphorous pentoxide methods, which, however, are more complicated than thermogravimetric methods. All direct methods mentioned use relatively small sample quantities, destroy or alter a sample as it undergoes moisture analysis, and require analysis times of several minutes or more. For this reason, these methods are suitable only for spot-check measurements. Continuous process monitoring or even process control is not possible on this basis. Online Analysis Process Control Indirect methods overcome the shortcomings described above, though these methods do have to be calibrated. In these instances, spectroscopic methods have proved to be highly promising

for moisture analysis. E l e c t ro m a g n e t i c w a v e s interact with the sample during analysis. A well-known possibility is near-infrared (NIR) absorption spectroscopy, in which a sensor head directs NIR beams onto the product to be analysed. The reflected radiation is then analysed. Moisture in the product is determined on line by evaluating a specific range of the spectrum detected, the so-called ‘water band’. However, several factors affect the spectrum near the water band, and may interfere with the result. Another disadvantage of this method is the low penetration depth at which NIR rays analyse the sample. As such, bulk material with a small grain size can be examined for moisture only on its visible surface. However, if a product is to be analysed completely by ‘penetrating’ down to its core moisture, so to speak, long-wave electromagnetic radiation is more suitable than NIR, because microwaves can penetrate non-metallic materials. In the frequency range of about two to three GHz relevant for moisture analysis, this is easily accomplished down to a depth of several centimetres. In-Depth Analysis With Microwaves On account of their size and their dipole properties, water molecules can follow the alternating field of these frequencies by dipolar alignment, and so energy is absorbed and the electromagnetic field with their dielectric properties is changed. The measuring principle of t h e m i c ro w a v e re s o n a n c e method is based on this attenuation and alteration of the electromagnetic field: Beyond the surface of a planar sensor, a weak




Mluedtke, Germany

Microwave resonance: The moisture of the product to be measured is derived from the frequency shift and attenuation of its corresponding resonance curve. 0.2


| S21|

microwave field is generated. The resonance frequency of the sensor system is analysed by continuous scanning of the microwave frequency. If a product containing water is now passed over the sensor, the resonance frequency shifts and the amplitude is attenuated. Both the attenuation and the resonance frequency shift increase as the quantity of water rises. This is also obviously the case when the bulk density of the product to be measured increases. However, the ratio of frequency shift and attenuation is a densityindependent measure of the water content, and therefore key to moisture analysis. This ratio constitutes the microwave moisture value, which represents the total moisture (ie: surface and core moisture). As such, the moisture content of whole coffee beans can be measured, for example. Unlike in the microwave oven, the heat increase for the product to be analysed is not relevant as the output in the measuring field at less than 10 mW is far below the transmitting power of modern cell phones (one to two W). The construction of the planar


Resonance Frequency Empty Applicator In Resonator Bandwidth


Filled Applicator In Resonator

0 2.3


resonators with their closed flux lines prevents an emission of microwaves in this measuring method, which results in good electromagnetic compatibility (EMC). As the field changes instantaneously when the product to be analysed enters the measuring field, the analysis speed depends only on the frequency of the scan. Calibration Accuracy As the microwave resonance method is an indirect moisture analysis method, calibration is required. The microwave

The maximum permissible water content in roasted coffee, for example, is limited by legal regulations to 5 grm per 100 grm in some countries. This is in order to protect the consumers from paying for ‘expensive water’ instead of the actual product.

2.4 f/GHz



moisture value has to be uniquely correlated to material moisture. In this calibration process, the sensor system is used to measure samples of different moisture content. Then, the moisture content is measured by a direct method, such as the oven drying method, thermogravimetric moisture analysis or Karl-Fischer titration. This calibration process – sampling and subsequent reference analysis – can be carried out directly in the process in progress. Correlating the microwave moisture values obtained with the corresponding absolute material moisture measured constitutes calibration of the measuring system. In this way, accuracies down to 0.1 percent moisture can be achieved. Experience has shown that these calibrations remain stable for a long time. The advantages of the microwave resonance method lie in its short analysis time and non-destructive mode of measurement. The raw material analysed can be processed directly. Moisture analysis measures both core and surface moisture. A number of different




sensors are available for this task. The selection of the suitable sensors depends on the moisture content, the characteristics of the product and the process conditions. As such, the moisture analysis system can be individually and ideally adapted to the process. Depending on the type of sensor, the measuring range is between 0.1 and 60 percent of moisture. The sensors operate in a temperature range of up to 80 deg C. For this reason, they are also suitable for cleaning-in-place procedures (CIP). The uses of the online moisture analyser are nearly unlimited. Bypass sensors are employed for free-flowing products that are conveyed through piping. In addition to measuring moisture, these

sensors optionally determine the bulk density of a product. No Delays Especially in drying processes, it is indispensable to obtain the accurate moisture content instantaneously for use as a control parameter. Ver y frequently, defined moisture content has to be achieved at a certain production stage before the process can be continued (batch processing). U n t i l n o w, p r o d u c t i o n employees have had to wait for results from the laboratory. F o r p ro d u c t i o n c a p a c i t i e s of several tonnes per hour, in particular, time is of essence in providing analytical results. A delay of a quarter of an hour or more until the results arrive

Examples For Installation Variations Conveyer Transmission Points


From Above

Silo Wall


Vibration Conveyer




The sensitive planar sensors can be installed at conveyors, in plate vibrators or in hoppers, for example.

from the laboratory may result in off-spec production of several tonnes, adding up to damages of several thousand dollars. Based on continuous online analysis and control using a microwave moisture analyser in baking and drying processes, ideal drying and baking conditions can be adjusted and maintained without any delays. Moisture analysis results enable the temperature inside the oven, the air feed and the conveyor speed to be adapted according to the respective moisture content of a product. This not only saves valuable energy resources, but increases process reliability and efficiency as well. At any time during the process, the user has control over the moisture content and can dispense entirely with complicated and time-intensive laboratory analyses. Another application for the microwave resonance method is complete analysis and documentation of the incoming inspection of raw materials. Instead of individual spot checks, the complete batch is continuously monitored. This permanent control is part of the HACCP concept and also meets the requirements of the International Food Standard IFS V5. Due to continuous and precise measurement of the moisture content and the resulting increase in process reliability, as well as the decrease in process costs, on-line moisture analysers pay for themselves within a very short time. Irrespective of the industry in which they are used, they are the basis for an efficient and a transparent manufacturing process. For more information, ENTER No: 0623




BEST: DETOX AFLATOXIN SORTER The detox aflatoxin laser sorter from Best, is designed to provide reductions in aflatoxin levels on a range of crop plants. The sorter uses an optical laser technology able to detect and reject aflatoxin contaminated products at a normal processing flow. The sorter was integrated in real production environment to perform in-field tests by an almond processor. A total of 1.877 tonnes of almonds at 3.2 tonnes per hour were sorted, and were all tested for aflatoxin contamination afterwards. The first pass showed 93 percent effectiveness on sorting out contaminated almonds. Only 0.28 percent was considered bad by the sorting machine. Out of 1876 accepted pallets, 135 pallets were considered as unsafe following the common VASP (Voluntary Aflatoxin Sampling Plan) tests. The 135 pallets that tested positive were reprocessed. This time, the sorter found contaminations on only 0.01 percent of the almonds. These numbers prove that the laser sorter can accurately reject contaminated product and reduce aflatoxin below the lowest accepted level (5 ppb) without sacrificing good product. The total reject was only 0.24 percent of the original input. ___________________________________________________ Enquiry No: P0624

HEUFT: FULL CONTAINER INSPECTION Whether in glass, metal, plastic or cardboard packaging or in liquid, paste-like, solid or powdery products: the examiner from Heuft tracks down foreign objects such as pieces of glass, metal splinters and stones. The pulsed radiometric measurement of the machine manages with a fraction of the X-rays compared with conventional foreign object inspections. The company’s reflexx technology identifies foreign objects even on curved container bases, and has a false rejection rate of 0.1 percent. A sidewall detection is also available optionally in addition to the complete base inspection. The filter technology ensures that container structures and product in homogeneities are not mistaken for contamination. The machine has a connection capability to a pre-configured DDE interface and SQL database. It can also automatically transfer counter readings or fault messages by SMS to a mobile phone or via email if required. ___________________________________________________ Enquiry No: P0625

SARTORIUS: ONLINE MOISTURE ANALYSERS Since most moisture analysers only conduct random spot checks, Sartorius designed the PMD300 moisture analyser series especially for online analysis. These machines provide the user with a complete overview of the current state of a production process or the state of a batch. Using microwave resonance technology, the user can continuously receive information on the moisture content of his material within less than a second. The analysis is independent of matrix properties like product colour or density. As a result, different batches can be analysed without recalibrating. The series averages the individual measurements over a user-defined period and then sends them to a PC, switch cabinet or PLC controller. Both core and surface moisture content are analysed. This is achieved using several different sensors. This way, the analysis can be customised to the sample and process. Depending on the type of sensor, the measurable range lies between 0.1 percent and 60 percent moisture content. ___________________________________________________ Enquiry No: P0626




Lost In Translation?

Standardise! An examination of the benefits of a single control platform in packaging machinery. By Pete Lawton, electrical engineering manager, Pearson Packaging Systems

When machinery is sourced from various original equipment manufacturers (OEMs), ensuring cohesive communication from machine to machine can be challenging. One approach to simplify that communication is through the use of standardised Packaging Machine Language (PackML). PackML started out as an initiative by the Open Modular Architecture Controls User Group (OMAC) and has since evolved into a fully functioning, standardised machine language. The Benefits Aside from the uniform ‘look and feel’ that it provides amongst machines across the plant floor, some of its other benefits include lowering engineering costs for both OEMs and end-users, increasing reliability and Overall Equipment Effectiveness (OEE), and reducing total cost of ownership (TCO) through easier integration, faster startups, and easier ongoing maintenance. PackML provides the ability for end-users to communicate to packaging machinery and for packaging machines to talk with one another. The end-user can easily programme supervisory systems to look in the same place in every machine on the packaging line, and gather the same data by formatting how the data is captured and stored in the controller’s memory. This data can be faults, production information, downtime information, and other key details for maintaining uptime. All of this has been defined

down to the tag in the database. This eliminates the need for end-users to write custom interfaces to each piece of machinery on the packaging line; end-users can now create one interface and use it multiple times. Boon For OEMs For the OEM, the implementation of PackML helps in several ways, including eliminating the time and expense of going through extensive programming specifications, eliminating the need for engineering to spend large amounts of time rewriting code that is already proven, eliminating the schedule delays which come with writing and testing custom programming and providing the customer with a pre-formatted, standard interface that is both cost effective and reliable without compromising the machine’s OEE. By using PackML, OEMs may significantly reduce and even eliminate large up-charges to end-users, allowing them to compete better in the marketplace. Additionally, the OEM service department always knows what they will see in the field regarding the programming of the machine. This eliminates the need for an engineer to be on-site during start-up and/or special training regarding the custom programming for a field service technician. For more information, ENTER No: 0627




Colouring & Flavouring:

Mother Nature Knows Best When something or someone falls from grace, another will rise to take its place. The laws of nature are applicable in the world of food processing. Artificial ingredients have taken a series of knocks from test laboratories. The media has also in recent years driven the demand for natural ingredients in consumer food and drink. Adding artificial colouring and flavour to food and drinks are commonplace. Though they make our food and drinks more attractive, the question at the back of our head remains: “How safe are these chemicals?” To put everyone at ease, additives extracted from Mother Nature may be the way to go. This movement towards natural products has brought about the proliferation of natural ingredients, as they do not contain any artificial additives synthesised from the chemical industr y. In fact, they are grown naturally.

All Natural Ensemble Natural food colouring points the way to the future as the general public is more aware of what they are putting into their mouths. • Chlorophyll Probably one of the safest food additives, chlorophyll is a green pigment found in most plants and algae. Utilised as a food colour under E140, chlorophyll is mainly extracted from grasses using solvents under dim light to prevent degradation of the pigment. As they are reactive towards light, the products are packed in dark packaging with a modified atmosphere to prevent chlorophyll degradation.

A Pobiedzinski, Olsztyn, Poland

S Berghaeuser, Bonn, Germany

Vasant Dave, Gujarat, India

Turning chemical substances in naturally occurring plants and fruits into food additive – this is giving conventional additives a real run for its money. By Joson Ng




• Natural Taste Colours are without a doubt, for our eyes only. Flavour on the other hand, must satisfy both our tongue and nose. Whichever way you look at it, the new products of tomorrow will certainly not be bland, mild or boring. According to Mintel’s forecast, manufacturers will reach for exotic fruits and fresh, soothing flavours with a touch of spice to jazz up their new products. Nature-inspired aromas will also be a real hit as the new product expert, Lynn Dornblaser comments: “Today’s manufacturer is constantly looking for those tastes and aromas that stand

The cactus may look dangerous but it is commonly use as food flavour especially in Latin America.

Sanja Gjenero, Zagreb, Croatia

• Anthocyanins Blue and red are the colour pigments found mostly in flowers and fruits, as well as in leaves, stem, and roots. Coming at a large quantity, one kg of blackberry can contain approximately 1.15 gram of anthocyanins. The colour of anthocyanins is dependent on the acidity of the fruit. Many anthocyanins are red at acidic conditions and turn blue at less acid conditions. They are used as food additive with E number E163.

Bruce Brouwer, MI, US

• Carotenoids Giving the enticing orangered colours of oranges and tomatoes are carotenoids. While they are essential to plants for photosynthesis, acting in light harvesting, they are not simply pigments of terrestrial plants. They occur widely in bacteria, fungi and algae, where they can be useful taxonomic markers. The production of carotenoids in seaweed runs to hundreds of million tonnes per year. Apart from giving food its healthy glow, they are known to prevent cancer, eye and heart diseases.

out and capture shoppers’ imagination. By adding exotic fruits and unusual ingredients to everyday products, companies give people the opportunity to experiment and move out of their comfort zones without breaking the bank.” The company has identified some flavours that will come into the limelight in 2009. • Persimmon Viewed as a unique and exotic fruit, persimmon is poised to make a splash in food and beverage. It is expected to blend with more common fruits, as seen in new Japanese yoghurt that contains white peaches, persimmon and apricots.

• Lavender The flavour is expected to move beyond the home and personal care categories and into food and beverage next year. Already seen in products such as Lindt Chocolat Provence’s lemonlavender dream chocolate, lavender can be paired with more familiar ingredients to bring a naturally soothing, aromatic quality to food and drink. • Starfruit The fruit is catching on around the globe. Already seen in Flor De Hibiscus’s Chutney with Star Fruit, the exotic fruit will become a major global player in 2009. • Cactus Cactus is already a popular food flavour in Latin America, seen in products like Nopalia Cactus Toasts, which contain both cactus and corn. Next year, look for manufacturers to incorporate this regional taste into new food products around the world. For more information, ENTER No: 0630




OverSeal: Talin

IFF: Natural Beef Flavours International Flavors & Fragrances (IFF) has introduced a range of natural beef flavours created by its international team of research chefs. The team used a cross-functionally integrated process to create this range of beef flavours. The flavour profiles include rare, marrow bone, boiled, roast, grilled, and stewed beef. The range is suitable for use in bouillon, soups, gravies, marinades and noodles. __________________________________ Enquiry No: P0631

Talin (Thaumatin) is a natural protein physically extracted from the Katemfe Fruit,Thaumatococcus daniellii. The ingredient made available by Overseal, is used in a range of applications including pharmaceutical, supplements, as well as food and drinks to enhance and modify flavours. With the ability to enhance elements of the flavour and sweetener compounds, it acts with a variety of compounds to enhance the flavour perception and help create new tasting products. It is also effective at masking bitterness and overcoming the perception of the ‘off’ notes. According to Overseal, the ingredient provides possible synergy when used in conjunction with other high intensity sweeteners and with flavour-enhancing compounds. It is 3,250 times sweeter than sugar, and has a characteristic sweetness which is perceived later. __________________________________ Enquiry No: P0633

Treatt: A Taste Of Honey

Wild: Fruity Taste That Stays The use of fruit flavours in sweet baked goods continues to be a trend throughout Europe and the number of successful innovations on the baked goods market is proof enough. However, fruit flavours in cookies are prone to dissipate relatively quickly once the package is opened. Wild has developed more stable flavours for sweet baked goods. The company is now offering new fruit flavours that retain their authentic taste and aroma long after the package is opened. Sweet baked items benefit from the addition of With Other Natural Flavours (WONF), which contains both natural fruit flavours and other natural aromatic components. Products using WONF flavours fit the trend toward more naturalness and can be declared as ‘without artificial flavours’. The final product can also be labelled ‘with intense fruit taste and aroma’. __________________________________ Enquiry No: P0632

Treatt has expanded its portfolio of Treattarome 100 percent natural distillates with the launch of two new honey products. Honey Treattarome 9802 and Honey Treattarome 9804 deliver a sweet, honey flavour to a range of food and beverage systems without adding sugar or calories. Wholly distilled from fresh honey, these ingredients impart a rich aroma, and provide an alternative to honey in sweet formulations. Each distillate confers a different nuance – Honey Treattarome 9802 offers a mild flavour profile and dark, smoky back-end notes, while the 9804 selection brings a light floral presence and delicate honey top note to flavour compositions. Both products can be used in a variety of applications particularly alcoholic and soft beverages including diet drinks, flavoured waters and juices plus bakery and confectionery applications. A minimum dosage of 25 ppm is recommended. __________________________________ Enquiry No: P0634




Market Report: New Trends In Ice Cream, Coffeehouses And Alcohol

Liliana, Porto, Portugal

Research shows the favourites in ice-cream flavours, choice of coffee and beer as the preferred alcoholic beverage. By Mintel

favour among respondents. Beer Still Favoured An ice-cold brew beats out swanky cocktails and sophisticated wine in all domains. More adults report drinking beer at home (46 percent), in bars (26 percent) and even in restaurants (27 percent) than any other alcoholic beverage. Wine is a close second at home and restaurants, while cocktails are the second most common choice at bars. It was found that people are loyal to one or just a few different alcoholic beverage brands, and 70 percent agreed: “When it comes to alcoholic beverages, I like to stick with what I know.” For more information, ENTER No: 0635

Ice-Cream Flavour Wars It’s a battle of the sexes in the ice-cream aisle as research finds seven in 10 men prefer plain icecream flavours, like chocolate or vanilla, while 74 percent of women seek out those containing chocolate or candy bits. Still, each gender seems to enjoy the other’s taste preferences: 66 percent of women say they also look for plain ice-cream, and 63 percent of men go for jazzed up flavours too. Fruit flavours don’t bode well for either male or female ice-

cream eaters. Less than one in three respondents said they look for fruit-flavoured ice-cream. Coffee Dilemma The 21st century question – Starbucks or independent? – remains unanswered. Survey shows people firmly split between the coffee conglomerate and the shop next door. One in five respondents says Starbucks is their favourite, but another one in five chooses an independent. America remains equally undecided on its preferred coffeehouse drink. Coffee with milk or cream leads in popularity – 30 percent of respondents say they drink it most often – but black coffee, lattes, cappuccino and iced coffees all enjoy near identical

Chris Gladis, Osaka, Japan

Just in time for summer, new findings were released about three of the hottest food and drink markets: ice-cream, coffeehouses and alcoholic beverages.




Colouring Food Food with

A trend towards ‘all things natural’ and away from ‘anything artificial’ means a steady growing market demand for natural colours and colouring foodstuffs. By Ji Hoong Too, sales manager, Chr Hansen

It has been almost two years since the Southampton study that linked artificial colours with hyperactivity in children was published on The Lancet. This has created a wave of conversion f ro m a r t i f i c i a l c o l o u r s t o natural colours in the food and beverage industry. Now, there are even manufacturers who are taking a step further by using E number free colouring foodstuffs, especially in the UK and Germany.

Artificial Colours

These consumers would prefer ingredients or raw materials sourced from nature. This trend is driving the food and beverage manufacturers to adopt ‘clean labelling’ on their products. Having ‘clean labels’ means having ingredient statements in a language that is easy for consumers to understand, and with limited use of chemical names. Colouring foodstuffs would be able to meet this consumer expectation.

Natural Colours

Clean Labels As more and more consumers are trying to eat healthily, they are paying more attention on what is on the label, especially the ingredients list.

Colouring Foodstuffs

Natural Food Colour Colouring from foodstuffs are edible, recognised foodstuffs that impart colour to a product. According to the guidelines laid down by the Natural Food

Colours Association (NatCol), these colouring foodstuffs do not involve purification of the colour or extraction of a pigment. For example, these colouring foodstuffs are produced from fruits, vegetables, herbs and spices. They are ‘simple’, extracted without changing the characteristics of the food, and concentrated by normal food processing (eg: concentration and filtration). Colouring foodstuffs impart colours that are commonly found




in food and beverage. They cover a wide range of shades from yellow, orange, red, violet to green. They can be used in many applications like beverage, fruit preparations, dairy, ice cream and confectionery, to name a few. Labelling The labelling of colouring foodstuffs is a breeze to most food & beverage manufacturers depending on the country’s food regulation. For example, if a colouring foodstuff used is made from purple carrot juice concentrate, then it may be labelled on the ingredient list as purple carrot juice or vegetable juice. Having labels like this appeal to consumers as it can b e e a s i l y re c o g n i s e d a n d considered as healthy. Marketing Tool Thanks to the health and wellness trend, fruits, vegetables, spice and herbs have gained the spotlight

Chr Hansen:

Colour With Fruit


ruitMax from Chr Hansen is a palette of colouring foodstuffs covering applications in the beverage, confectionery, ice cream, fruit preparation and dairy industries. The range includes Lime WS, Pineapple WS and the new Pomegranate. It covers a variety of vivid shades providing high quality and stability: from lush green, bright yellow and orange, to vivid red, violet and natural brown. ______________________________ Enquiry No: P0636

and become the prima donna of healthy eating. By using colouring foodstuffs, it gives a product’s ingredients list an instant facelift. It can also be used as a marketing tool to give a product a more ‘premium’ feel to it. Just imagine, a product coloured with tartrazine and

sunset yellow compared with another product coloured with carrot extract, it immediately gives product differentiation. Growing Trend As consumer’s knowledge on food safety and health issues have increased, they look for products that can be distinguished as natural. This trend towards ‘all things natural’ and away from ‘anything artificial’ means a steady growing market demand for natural colours and colouring foodstuffs. As such, colouring foodstuffs offers the opportunity to ‘colour food with food’ without making compromises on taste and appearance. For more information, ENTER No: 0637




AS ongoing nutritional research has discovered – inulin and oligofructose make a significant contribution to an overall healthy pattern of food choices. A n i n c re a s i n g b o d y o f research demonstrates that supplementing inulin and oligofructose in the diet has farreaching cumulative importance in human health, beginning early in infancy, spanning adulthood and extending through old age. Benefits to the Young When it comes to infant nutrition, experts agree that breast milk is the ideal food, the best and

most balanced choice. Yet for a range of reasons, a majority of infants receive at least some bottle-feeding, with many feeding exclusively on formula from an early age. The exact composition of breast milk has been impossible to duplicate; the goal of infant formula is to come as close as possible to mothers’ breast milk to best support health, development and comfort. One key way breast-feeding has been shown to differ from bottle-feeding is that it results in a predominance of bifidobacteria in the colon. This indicates that breast




milk contains bifido-stimulating compounds. These are believed to be oligosaccharides, a class of compounds which includes inulin and oligofructose. In infants, bifidobacteria is thought to play an important role in the development of intestinal immune functions and protecting against harmful micro-organisms. It is known that breast-fed infants are generally healthier than infants fed on standard formula. There is a growing consensus among researchers that intestinal bacteria play a major role in this.

as prebiotics, inulin and oligofructose have been shown by sound research to offer numerous nutritional and health benefits. By hélène alexiou, manager for nutrition communication, Beneo-group




Bifidobacteria may have a role in early infancy, by suppressing putrefactive and pathogenic bacteria, inhibiting new colonisations and overgrowth of colonies already present. Studies conducted over the past decade have indicated the following benefits to inulin and oligofructose supplementation in the diets of infants and toddlers (including in combination with other oligosaccharides): • An increase in bifidobacteria levels (numerous studies) • Maintenance of high levels of colonic bifidobacteria after antibiotic treatment with no digestive symptoms • S t o o l c h a r a c t e r i s t i c s (frequency and consistency) much closer to those of infants fed breast milk than those fed standard formula without inulin • The ability to stabilise intestinal microflora composition Inulin and oligofructose supplementation has repeatedly been shown to be both safe and well tolerated by infants and toddlers. They have been shown to decrease gastrointestinal discomfort and flatulence. Stool softening has been shown to be another benefit. This is very important because hard stools and constipation are common p ro b l e m s a m o n g f o r m u l a fed infants. The evidence in infants as well as other age groups would indicate that beginning inulin and oligofructose supplementation early in life might improve health in both the short and long terms. This is especially true when you consider the lifelong importance of good dietary practices as the basis for good overall body health and in helping to avoid many of today’s most common diet-related healthy issues.

Preventing Weight Gain Studies have shown that including inulin and oligofructose in the diet helps modulate blood levels of powerful hormones involved in appetite regulation. Subsequent studies have shown that oligofructose increases satiety while reducing hunger and

Inulin and oligofructose supplementation have been shown to decrease gastrointestinal discomfort and flatulence for infants and toddlers.

prospective food consumption, leading to a lower total caloric intake during the day. Healthy weight maintenance during the adolescent years has implications for one’s future health. A recent study looked at the effects of oligofructose-enriched inulin supplementation on body weight maintenance in nonobese adolescents aged 9-13 years over a one year period. Interestingly, in addition to increased bone mineral density, the increment in Body Mass Index (BMI) over the intervention year was much lower for the supplemented group compared to the control group.

Body weight and body fat mass were also significantly lower in the supplemented group compared to the controls. The benefit was greatest in the presence of adequate calcium intake. Also of interest was that in the follow-up period, the difference in BMI between the two groups was maintained - even increased - after stopping the supplementation for an entire year. This study demonstrates the potential of a dietary intervention with inulin and oligofructose for beneficially modulating BMI and body composition changes during pubertal growth, and for avoiding undesirable weight gain during this critical stage of life. Benefits To Adults In adults, inulin and oligofructose are by far the most scientificallyestablished prebiotic ingredients on the market. As of December 2007, numerous human inter vention studies have significantly confirmed their prebiotic effect in adults. Such enhanced digestive balance is responsible for most of their positive health benefits. Human inter vention studies show that with regular intake of supplemental inulin and oligofructose: • Beneficial bifidobacteria in the gut are stimulated and increase in number by as much as five to ten times • The level of harmful organisms in the digestive tract, such as clostridia, is reduced • B i f i d o b a c t e r i a p r e v e n t colonisation of the gut by pathogens by creating a barrier effect, and also produce a range of short chain fatty acids which lower the overall pH in the digestive system • The lowering of the pH of the colon has been shown to facilitate increased calcium




and magnesium absorption in the body A healthier digestive system promotes a better sense of wellbeing. A person’s whole body can be healthier, with positive effects on mood, physical activity and mental performance. Recent scientific evidence indicates that inulin and oligofructose supplementation increases satiety – helping people feel full and satisfied for longer and assisting them to avoid highcalorie snacking. Adding inulin and oligofructose to the diet boosts the levels of Bifidobacteria which helps strengthen the body’s natural defences, an important aspect of digestive system protection. R e s e a rc h h a s s h o w n t h e important role prebiotic fibre plays in improving digestive health and efficiency; it is well established that good digestive health is key to improved mineral absorption and bone health, as well as general wellness. Benefits To Seniors Along with a growing body of information about the complex connections between diet and health is evidence of the importance of a proper diet in moderating the effects of aging in general and digestive aging in particular. Digestive aging may be a new concept; researchers have identified specific changes in the balance of digestive microorganisms that are thought to be partly responsible for some of the increased digestive problems that are all too common later in life. There is ample evidence that maintaining a healthy digestive tract, beginning with a positive balance of micro-organisms, is vital to maintaining good health

Inulin and oligofructose is obtained from the rots of the chicory plant.

and vitality at any age. Especially as we age, a healthier digestive system brings with it a definite sense of personal well-being and quality of life. A smart diet is at the very centre of all this. Other clinical results have suggested that supplementation with oligofructose-enriched inulin can help improve mineral absorption and impact makers of bone turnover in postmenopausal women. This is a promising area for future research. Formulating prebiotic ingredients into foods could provide key benefits to older people, offering a contribution to improved quality of life for millions of seniors. Marketing The Benefits Inulin and oligofructose occur naturally in lots of common

foods. These prebiotics have both technical benefits as well as sound health benefits which support value added structure function claims. Human intervention studies repeatedly indicated that virtually everyone could benefit from consuming more inulin and oligofructose. The ability to substantiate specific health benefits to consumers represents a potentially powerful marketing tool for product manufacturers. The ability to extract healthy functional food ingredients like inulin and oligofructose from their natural sources enables consumer-product manufacturers to formulate with prebiotic fibre in a wide range of products without adversely affecting taste or mouthfeel. Not only are the ingredients low in calories but they have some sweetness level that helps in reduced sugar formulations. There is growing consumer interest in healthy and natural eating in the US and worldwide. The nutritional qualities of inulin and oligofructose can offer a strong point of differentiation for products that include them. Inulin and oligofructose can be used to replace fat and/or s u g a r, e i t h e r a l o n e o r i n combination with ar tificial sweeteners. Worldwide, there seems to be a growing cycle of awareness of, demand for and accessibility to inulin and oligofructose that should lead to more choices and more consumption over time. The trend worldwide is towards a greater number and variety of products offering prebiotic benefits. This could promise a growing positive impact on a number of major public health issues in the future. For more information, ENTER No: 0640




A Pobiedzin'ski, Poland

• Soluble Soluble fibre binds with fatty acids and have the ability to extend stomach emptying time, which translates into sugar being released and absorbed more slowly. Soluble fibre helps in lowering cholesterol, including LDL cholesterol, reducing the risk of heart disease. It also helps to regulate blood sugar, countering the effects of diabetes.

This helps to prevent constipation and removes waste through the colon in less time. There is also an opinion that it helps in preventing colon cancer by maintaining a healthy pH level in the intestines, disallowing the production of cancerous substances. Insoluble fibre can be found in foods like whole wheat products, seeds, nuts, fruit and root vegetable skins, and dark green leafy vegetables. HEALTH BENEFITS B e s i d e s p ro v i d i n g n o r m a l digestive operation, the consumption of fibre brings with it several other benefits, including:

Way To A Man’s

Fibre: DIETARY fibre is an important part of a healthy diet. It is made up of non-digestible portions of plants that when consumed, has the ability to absorb huge amounts of water from the bowels, which in turn makes stools softer and much easier to pass. SOLUBLE VS INSOLUBLE The soluble fibre, which is dissolved in water, helps to lower cholesterol. The soluble, which is not absorbed in the digestive tract and ends up in the colon, increases the bulk of bowel movements as well as the movement of material through the digestive tract, acting as a natural laxative and encouraging healthy bowel movement. It passes through the body largely unchanged.


Dietary fibre not only promotes intestinal health, but also reduces the risk of developing many diseases and illnesses. By Derek Rodriguez Soluble fibre can be found in foods like oats, nuts, barley, vegetables like carrots, and fruits such as apples and oranges. • Insoluble Insoluble fibre encourages the movement of bulk through the intestines and also controls and balances the level of acidity in the intestines.

• Reduced Risk Of Heart Disease According to the American Heart Association (AHA), a national voluntar y health agency based in the US, fibre is important for the health of the digestive system and for lowering cholesterol. Foods containing fibre often are good sources of other essential nutrients. Depending




they dissolve in water leads to slower food movement in the intestines and creates a sense of being full. Furthermore, they usually take longer to chew, giving the stomach more time to signal the brain that it is full. And fibre-rich foods are not usually as energydense as processed foods. FIBRE PRODUCTS Food ingredients companies, triggered by the increasing

Stefanie L, Germany



pressure rises when arteries become clogged due to high blood cholesterol. • Reduced Risk Of Diabetes Dietary fibre slows the movement and absorption of foods from the intestines. The effect of this is a

R Owen-Wahl, UK

favourable effect on blood sugar levels. Research also indicates that a high-fibre diet can reduce insulin (a hormone that lowers levels of glucose in the blood) requirements and increase insulin resistance. According to the American Diabetes Association, highcarbohydrate, high-fibre meals improved blood glucose and glycated hemoglobin (A1C) levels (a measure of long-term blood glucose control). These diets

also improved blood lipid (fat) levels. • Weight Control Fibre has the ability to slow the movement of food through the intestines. The gel-like substance that soluble fibres form when

awareness of health-conscious consumers around the world, are developing products to exploit the health benefits offered by fibre. GTC Nutrition’s BioAgave agave active fibre is a plantderived source of inulin that provides functional benefits to food and beverage applications. BioAgave features a branched structure and high degree of polymerisation (DP). As a result, it offers functionalities and superior stability, particularly in liquid form. Another product in the market is AHD International’s LuraLean, a condensed, water-soluble, dietary fibre formula designed to promote weight loss, maintain healthy cholesterol levels already within the normal range and support regularity. It is also available in a grade suitable for use in baked goods, capable of withstanding high temperatures without breaking down or losing efficacy and can

Abulic Monkey, France

on how they are prepared, these foods can also be low in trans fat, saturated fat and cholesterol. Indeed, it is believed that fibre has a healthy influence on cholesterol and the possibility of heart disease. The fibre found in foods such as beans, oats and barley can help to lower serum cholesterol in some people. High-fibre foods can also help lower blood pressure because these foods are often lower in fat and calories. Blood





S Woods, UK


For more information, ENTER No: 0641

W Nawrocki, Poland

be used in products including nutrition bars, breads, cookies and crackers. Cereal maker Kellogg’s has also recently announced that it will add fibre to many of its readyto-eat cereals in the US, as well as in Canada. By the end of 2010, nearly 80 percent of Kellogg’s US ready-to-eat cereals will be at least good to excellent sources of fibre. “Since fibre is so important to children’s health, we’re first increasing the fibre in many of our most-popular children’s cereals – beginning with Kellogg’s Froot Loops and Apple Jacks, which will start to appear on US store shelves in August,” said Celeste A Clark, PhD, senior VP Global Nutrition and Corporate Affairs. “As a practicing pediatric nutritionist, I’m pleased to see Kellogg move to increase the fibre in its cereals, especially those that are popular with children,” said Keith T Ayoob, EdD, associate clinical professor in the Dept of Pediatrics at Albert Einstein College of Medicine.

ALIFORNIA, USA: Americans need to increase the amount of fibre they are currently getting to reach the Institute of Medicine recommendations, and children especially need more fibre in their diets. Why and how to do so was the focus of the June 7 Institute of Food Technologists (IFT) symposium Fiber: The Heart of the Whole Grain in Anaheim, California. Speakers at this session included researchers Joanne Lupton, PhD, of Texas A&M University; Theresa Nicklas, PhD of Baylor University; and Michael Falk of the Life Sciences Research Organization. Fibre is associated with a host of health benefits and is especially important for children. Studies show that children with higher fibre intakes are less likely to be overweight than those with lower fibre intakes. Getting enough fibre as a child also helps to prevent constipation, establish lifelong healthful eating habits, and promote a healthy cardiovascular system and blood-sugar levels. Despite these health benefits, nine out of 10 children are not getting the recommended amount of fibre. Fibre also promotes intestinal health. Constipation is a common problem during childhood and accounts for 25 percent of visits to pediatric gastroenterology clinics. In one study of 52 children, the group with chronic constipation had one-fourth the fibre intake of those who did not suffer from chronic constipation. Unfortunately, Americans are getting fibre from the wrong sources. According to Dr Lupton, the greatest source of fibre from vegetables is french fries, and the greatest source of fibre from grains is hot dog and hamburger buns. More nutrient-dense sources of fibre, including higher fibre breakfast cereals, legumes, fruits and vegetables, are smarter choices for adding fibre to children’s diets. It is important for parents to understand the importance of fibre for children, not just from a nutritional perspective, but also from a lifestyle perspective. The sooner children know about the importance of fibre, the more likely they are to incorporate more fibre-rich foods into their diets.




Kiki Tohmé, Sao Paulo, Brazil

Great strides in improving soybean processing and formulations make soy products that are embraced by even the most soy-phobic mainstream consumers in the West. By Rajendra Gupta, president, Prosoya

Burst Of

Flavours made with soybeans has been less than acceptable except within the Asia Pacific region. Elsewhere, soy foods and beverages have been accepted by a very limited number of people, mostly due to health or dietary reasons. Taste Factor Advances in soybean processing and formulations have greatly improved the palatability of soy products. This results in increased acceptance of the products, reduced pricing, and improved margins for product promotion. Unfortunately, innovations are sought and implemented by enterprising small companies, while well-established large corporations continue to use older technologies with the hope of convincing the consumer to pur-

Vanessa Yvonne

Improvements in soybean processing and formulations, as well as increasing awareness of health benefits of soy, have provided double-digit growth to soy beverages over the past 15 years. However, over 90 percent of the consumers in the West still do not like the taste and price of such products. Recent innovations have enabled production of soy beverages that are liked even by the most soy-phobic mainstream consumers in the West and are taste and price competitive with ‘junk foods’. The fact that soybean has the highest quality of protein at lowest economic and environmental costs, is acknowledged universally by experts and the public alike. However, the taste of most products

chase a product on the strength of large advertising budgets. This has resulted in the mainstream consumer becoming increasingly skeptical about any good tasting claim for soy foods and beverages. Nutrition and eco-geniality of a product may be used in product promotion and positioning, but cannot offset the weakness in taste and pricing. Making the




product from soy protein isolates, rather than from freshly extracted high quality soymilk, increases the product cost and grossly limits the amount of soy nutrition in a beverage. The P3 Effect Let us consider the factors governing product acceptance. These are mainly palatability, pricing and promotion. These factors work multiplicatively. In one scenario, five percent of consumers like product taste, appearance and nutrition (key palatability attributes), 10 percent feel the price is right, and the 50 percent have knowledge and availability of the product through its promotion and positioning. So, multiplying the percentages together (5 x 10 x 50 = 0.25), it can be concluded that 0.25 percent of consumers would likely purchase the product. This is called the P3 effect. The number is too small to justify the promotional expense needed to reach out to 50 percent of consumers. In another scenario, palatability factor is 50 percent, pricing 50 percent and promotion five percent. Now P3 = 1.25 percent, five times larger than in the first scenario, and at 10 percent of the promotional cost, yielding an advantage 50 times over (5,000 percent). It is the later scenario that rapidly propels a startup company with the right product to become the market leader with minimum investment. This is likely the scenario that resulted in the phenomenal success of Innocent smoothies in UK.

In the case of soy beverages, all these factors have been unfavourable, especially in most of the countries outside the Orient

(East and South-east Asia). Even in the Orient, new age soy beverages have difficulty attracting the masses due to the P3 effect. • Palatability The palatability factor has improved significantly in the past 15 years, especially in the past five years. Nonbeany, cereal like, deodorised soy extracts are suitable for formulating beverages with vanilla, chocolate, strawberr y, mocha, and many other flavours. These beverages now have limited acceptance, possibly with an average palatability factor of five percent. In fact, this factor varies substantially across the globe.

Soy Base Formulation


etting the right base for a soy beverage is important, and can mask the undesirable taste of the beverage. Prosoy’s recipe for a typical formulation of the base is: • Deodorised soybean extract (made by oxygen free cold grinding of whole soybeans) diluted to 7.71 percent • Dissolved solids = 98.190 percent • Sugar (or other sweetener) = 1.496 percent • Salt = 0.100 percent • Carrageenan = 0.030 percent • Milk or other suitable base flavour = 0.004 percent • Vitamin mix = 0.01 percent • Mineral mix = 0.17 percent This soy base is then mixed with pre-formulated mixes of different flavours, sweetener, and juice blends, to obtain great tasting high palatability beverages This includes creamy orange, peach mango, strawberry banana, cherry, apple, guava, and many other flavoured and real juice based soy beverages. Getting the right base is key to making great tasting, low cost, highly nutritional beverages. If the base is not right then it becomes very difficult and expensive to mask the bad taste. High calorie ingredients are required, and soy base percentage has to be reduced. Even then the soy taste is not completely eliminated, and the product gets very limited acceptance. ____________________________________________________ Enquiry No: 0650




• Pricing However, in spite of lower cost of the ingredients in comparison to dairy beverages, the prices of soy beverages remain higher. This is attributed to lower production volume, higher packaging cost, higher distribution cost, lower takeoff v e l o c i t y f ro m t h e s h e l f , higher retailers’ margins, and higher taxes. As such, the pricing factor (price acceptance) is rather low. It is possibly five to 10 percent in Canada, USA and Western Europe, whereas in India and other countries in South-east Asia possibly 0.1 percent. The palatability and pricing factors have to be greatly improved for soy beverages, to a level similar to juice, milk and other mainstream beverages, before expecting their acceptance by the masses.

ZERO SOY TASTE BEVERAGES Fortunately, such soy beverages are available just around the corner. Even the most soyphobic consumers of all ages and ethnicities in pilot scale trials favour these beverages that have zero soy taste. These are based on fruit, nut and cereal flavours mixed in specially extracted and formulated soymilk base starting from whole soybeans. Because of negative experiences of the past, mainstream adult consumers are no longer interested in tr ying new soy products. Reach out to children to taste it. If they like it, you have a winner, and they would ask their parents to buy it. For repeat business, price has to be affordable too. For more information, ENTER No: 0651

reciPes & FormulaTions


oy beverages can also get that extra edge in the market by including contents that can benefit consumers’ health. Whether it is for added immunity, anti-aging or to improve cognitive function, consumers can drink their way to good health with these formulations. By Dr Ram Chaudhari, chief scientific officer, Fortitech. IMMUNITY Nutrient Vitamin A Vitamin E Vitamin C Folic Acid Niacinamide Pantothenic Acid Vitamin B1 Vitamin B2 Vitamin B6 Vitamin B12 Zinc CoQ10 Green Tea Extract Pomegranate

250 ml Serving 10 10 10 10 10 10 10 10 10 10 10 2.5 mg 2.5 mg 2.5 mg


Per Serving

Collagen Vitamin E Biotin Vitamin C Aloe Vera CoQ10 Fibre (Inulin) Lycopene

100 mg 3 IU 50 mcg 10 mg 50 mg 10 mg 500 mg 1 mg

Sophie, Montreal, Canada

COGNITIVE FUNCTION Nutrient Per Serving Ginkgo Biloba Ginseng Vitamin A Vitamin C Vitamin E Acetylcholine

15 mg 15 mg 200 IU 25 mg 10 IU 10 mg

___________________ Enquiry No: 0652





Soy Bean

Goodness! create a soy beverage which is both natural and contains fibre, and also as a product to be marketed in the form of food for ‘healthy aging’. by Stephen orchard, business development manager, numega ingredients

this difficult time. A brief review of soy beverage products launched over recent years may provide an indication of how to achieve this.

Beauty Enhancing Ethical & Environmental



Number of variants


Demographic Beauty Enhancing



Ethical & Environmental Positioning Functional






Functional Suitable

Minus Suitable for




















Number of variants

THE soy beverage market across the globe continues to 140 diversify with manufacturers adding an ever increasing array of 120 product claims and ingredients in an attempt to capture the interest of consumers. 100 The current global economic downturn, however, has added 80to the an extra dimension requirements on both marketing a n d p ro d u c t d e v e60 lopment departments. Food and beverage companies must not only have 40 one eye on the future and be using the economic ‘downtime’ to formulate innovative20 products that can be launched in the next 0 must economic upswing. They also be looking at what makes a successful product during

act naturally Fig 1 shows the claims made on the packaging of soy beverages launched from 2004 to the present. The data highlights ‘natural’ as the key market trend over this period. Similar words being used on packaging include ‘wholesome’ and ‘wholegrain’, that is, containing all the natural goodness of the original raw material. A second interesting trend in the data shows the strong product trend across soy beverages of the

Fig 1: Functional soy milk variants launched in Asia Pacific 2004-09 (Source: Mintel GNPD 2009)




Inácio Pires, Évora, Portugal

Soy Formulation Typical sources of fibre being added to soy beverages include the soluble fibres inulin and extracts such as beta glucan from cereals, such as oat and barley. Is it possible to formulate a wholly ‘natural’ high quality, high fibre soy beverage? And if so, what would be the target market for such a beverage?

Typical sources of fibre being added to soy beverages include the soluble fibres inulin and extracts such as beta glucan from cereals, such as oat and barley.

Soy beans naturally contain a cross section of important nutrients such as insoluble protein, antioxidants, phytoestrogens, vitamins and fibre. However

Fig 2: Fibre enriched soy milk variants launched in Asia Pacific 2004-09 30

Number of Variants (%)

‘plus’ variants. Is it possible to combine these two marketing concepts and create a product that can be promoted as both ‘natural’ and ‘plus’? Looking a little deeper into the ‘plus’ product variants shows that this category includes beverages with added fibre. It also shows that the number of ‘plus fibre’ product launches in the Asia Pacific region over the past five years has grown (Fig 2).








02 20

03 20

04 20

05 20

06 20

07 20

08 20

(Source: Mintel GNPD 2009)

the natural fibre within soy is commonly discarded in the okara during soy beverage processing. This results in a situation where ‘natural’ is a key product descriptor, but the natural fibre and nutrients within soy are being discarded and expensive ingredients are being added back. It is, however, possible to use whole bean soy flour to create a soy beverage which is both natural and containing all the nutrients naturally present within soy, including the fibre. Natural & High Fibre Market What would be the target demographic for a natural and high fibre beverage? The population demographic across Asia is sifting upwards (there are some exceptions eg: Vietnam). It is estimated by both the UN and OECD that by 2025, the percentage of the Asian population aged over 65 years will be 10 – 15 percent. Male life expectancy is predicted to be around 79 years in Japan, and 71 years in Indonesia; and 85 and 75 years for females, respectively. Coupled with the aging populations across the region is

the effect of changes in the dietary intake patterns of Asian countries. This change is a shift away from the traditional Asian diets which are rich in rice and fruit to a more varied diet higher in sugars, fats, and processed foods. This new eating trend importantly includes a lower percentage of carbohydrates and fibre, and is higher in fat and meat. Together, with a shift towards greater physical inactivity, obesity




among the Asian population has risen. The nutritional and health effects of these new foods contribute to higher incidence of diabetes mellitus, hypertension,

and certain cancers as well as increased mortality rates. Fibre plays an important role in the maintenance of health and prevention of diseases. Studies indicate that a fibre-rich diet can assist to prevent obesity, colon cancer, heart disease, gallstones, irritable bowel syndrome, diverticulosis and diabetic conditions. In response, The American Dietetic Association cites the ‘significant impact’ a diet rich in fibre can have on the prevention of age related lifestyle diseases such as obesity, cardiovascular disease and type two diabetes. The combination of aging populations, changes in dietary intake and increasing physical inactivity, plus the fact that soy has a high level of cultural acceptance in Asia, is creating

Nu-Mega: Soy Flours


u-Mega Ingredients’ Nu-Soya range consists of debittered soy flours which is full fibre and natural. The flours are milled from selected GMO free Australian soyabeans that are minimally processed to preserve the nutritional benefits of soy. They contain Isoflavones, Omega 3 & 6 fatty acids, vitamins, minerals, choline and dietary fibre found naturally in the soy bean cotyledon. The range also includes the ‘extra fine’ flour, which is specifically designed for use in Asian soy beverages, including milks and yoghurts.


_____________________________________________________ Enquiry No: P0653

an opportunity for soy beverage companies to develop innovative functional foods and beverages designed for ‘healthy ageing’. Varied Viscosity & Flavour The secret to the manufacture of a ‘natural high fibre’ soy beverage in a UHT format, with a typical shelf life of up to 12 months, is to eliminate the settling of the fibre during transport and storage. Consumers do not want to find fibrous ‘sludge’ at the bottom of the beverage container. S t a b i l i s i n g f i b re within a beverage is a process of selecting a fibre source with a fine particle size and the correct stabiliser system for the target market. Product attributes, such as viscosity and flavour release, vary significantly across the Asia Pacific region. Some countries, such as Malaysia, prefer a soy beverage with a very low viscosity, whereas the Thai consumers prefer a thicker, creamier product. There are a wide range of gums and emulsifiers on the market each with their own stabilising functionality. Carrageenan provides a three dimensional matrix to support particles and is commonly used in chocolate dairy milks to support the cocoa powder particles. Gellan gum is a more recent alternative and forms a weak elastic gels which ‘melts in the mouth’. Xanthan and Guar gum provide viscosity and distilled mono and di-glycerides provide creaminess. Therefore it is possible to create a soy beverage which is both ‘natural’ and contains ‘fibre’, and for this product to be marketed as a food for ‘healthy aging’. For more information, ENTER No: 0654




Put A Lid On It In modern industrial food processing industry, automation and documentation are becoming more and more important. The effect of lowering personnel costs, though still given, is no longer the only type of effect. More important are factors like securing a standardised quality, an efficient process control and, most important of all, a non-manipulated documentation of the production. The latter grants the possibility to prove an impeccable product process. This will be shown using the example of a production line for canned paté, which has recently been implemented by Kilia Fleischereiund Spezial- Maschinen Fabrik

Automation and documentation in industrial processes described using the example of a production line for canned paté. By Dr Andrea Freese, marketing & sales manager, Kilia

The breaker unit is situated on top of the further processing machine, an automatic angle meat mincer.

GmbH from Neumünster in Germany. The Big Break Up Primary material of the line is frozen meat (approx: –15 to –25 deg C) delivered in more or less standardised blocks, as it is today frequently used in the industry. As a first step, a prior size reduction of the blocks is necessary, which was achieved in a conveyor belt loaded with frozen meat breaker. The breaking up of blocks is preferred over the alternative process of cutting, especially since the fibrous structure of






the meat is best preserved this way. Ideally, the breaker unit is situated on top of the further processing machine, an automatic angle meat mincer. The resulting approximately double-fist sized pieces of frozen meat fall into the hopper. Then, the conveyor worm transports them to the main worm and cutting system, which are positioned at a 90 degree angle. This angular system has a higher capacity and a more gentle treatment of frozen meat as compared to one-worm systems. It avoids unnecessary squeezing of meat fibres and

grants a homogenous production capacity. High capacity systems allow the processing of the frozen meat blocks (down to –25 deg C) in one single step, to 3 mm minced material. The result is an optimal pre-processed product quality for all further processing. The Right Mix Different transportation systems, depending on product type and viscosity, are centrally steered and connected with weighing systems. This is to compose the individual batches for each of the following mixers, into which additional automated dosing systems pour further additives, like spices, oil, and water. The following mixing process is carried out under vacuum and continuous product warming/ heating. Here, it is especially important, that the heating process is carried out in a gentle and steady way. Therefore, mixers, which are equipped with a double-walled hopper using either steam or special heating liquids are usually preferred. An optimal and speedy mixing process is always given, when the machines provide horizontal as well as vertical mixing (eg: with s p e c i a l l y developed paddle mixing arms as wells as a transportation and mixing worm). Mixing times, temperatures as well as vacuum conditions can be programmed according to the required result. A constant vacuum secures minimised air inclusions and grants a maximum of economical efficiency. Mixing times, temperatures as well as vacuum conditions can be programmed according to the required result with a vacuum mixer.

The Emulsifier Hopper Whenever more than one mixer is used at the same time, it is suggested to connect them with the emulsifier through a valve-steered high capacity pump system. After the end of the mixing cycle, each batch of mixed product, can then be unloaded and further processed separately. When selecting a suitable emulsifier, attention should be paid not only to a sufficient throughput capacity, but also to the degree of fineness, that can be reached under the least temperature increase.




With the optionally available ‘order management module’, complete production cycles can be planned from the office PC and the relevant batch numbers are sent directly to the machines.

Especially good results in this direction have been reached with a contact free cutting system, which has the additional advantage of little maintenance requirements and so, minimal costs. To be able to work and document completely batch-wise, the emulsifier hopper should be able to handle a complete mixer batch. A level measuring is obligatory for steering the whole installation centrally. From the emulsifier, the product is pumped to a can filling station. Core of the whole installation is the steering software, which connects all individual machines (each of them equipped with PLC steering) and coordinates the automated process. Visualisation Of Processes In connection with visualisation and documentation software and recipe manager, it is possible to steer the whole installation and to coordinate production

wise documentation feature (ie: all production conditions are documented manipulationfree). That would be an essential component for the batch traceability as required by European law (regulation 178/2002). For each batch, its number, operator code, time, production time, temperature development, vacuum conditions and mixing, as well as cutting speed are transferred to a standard office PC of the production manager, via an USB interface. Analysis and documentation of data can then be carried out with the help of a pre-programmed mask. Alongside a clear text manager, which allows the storage of detailed text modules,

Whenever more than one mixer is used at the same time, it is suggested to connect them with the emulsifier through a valve-steered high capacity pump system.

cycle times, even under frequent change of recipes. A complete process control is possible anytime. Mistakes, that might occur, are instantly repor ted and visualised, respectively rectified. In the ideal case, the process steering software also offers a batch-

the connection with eventually already available ERP systems is possible. With the optionally available ‘order management module’, complete production cycles can be planned from the office PC and the relevant batch numbers are sent directly to the machines. A l s o re c o m m e n d e d i s t h e assignment of a camera, which allows a continuous overview of production processes. The result is an automated production, which guarantees standardised, high quality products under consistent documentation, which fulfill consumers expectations and interests. For more information, ENTER No: 0660

Enquiry Number





Meat & Poultry:


To The Chase a uniform cut will reduce waste and products can be fried, dried, chilled or frozen evenly. By andrew neo, regional sales manager, urschel asia PaciďŹ c

ALL operation costs were up when fuel prices hit a high about 12 months back; however, even after fuel prices returned to the price range of US$50 – 60 per barrel, the costs remained high. The financial crisis also provided another blow to the Asian food industry as export to America and Europe was greatly affected. Surviving this economic crisis is crucial, and almost all food processors have been looking at cost control without compromising the quality. Get eVen One of the ways that some food processors think of is in acquiring cheaper equipment to minimise cost. This is a tangible cost, but what about intangible losses like less yield in production, poor product cut quality, shorter shelf life, higher energy consumption due to older technology and possibly worst, losing customers who are unsatisfied?

Regardless of whether food products have been fried, dried, chilled or frozen before cooking or eating, they would have been washed and cut prior to these processes. Many food processors know that a uniform cut will reduce their waste, and products can also be fried, dried, chilled or frozen evenly. As such, this gives better control of quality as well as energy savings. Some of the parameters affecting these processes are product size, heating or cooling rate, and moisture content; just to name a few. siZe Matters The product size of meat and poultr y affects the process significantly. The reason for this is that bigger sizes take longer to process, mainly because the temperature difference between




the core and surface could be more and heat transfer between them is slow. M a n y p ro c e s s o r s h a v e difficulty in producing good product quality due to inconsistency in the fr ying, drying, chilling or freezing time for each individual product. As an illustration, dehydrated meat slice, frozen meat/poultry dice and cooked chicken strip cut will be used as examples. • Drying In drying a product, inconsistent sizes or thickness of the meat will affect the drying process, making quality control a difficult task. Unnecessary amount of energy may be used to process the oversized product or processors will face the issue of product deterioration due to incomplete drying. A poor cut slice surface will create a tearing effect. This will produce more fines/wastage after the drying process, resulting in loss in yield.

• Cooked Poultry For cooked poultry applications, the cutting process is ver y important because poultr y meat fibre is very delicate after cooking. The meat can easily break up if the cutting action is not swift and sharp. Poor quality equipment will crush and tear the fibre instead of cutting. This creates more fines and breakage in the final product. A low quality slicer or dicer may come cheap. but it will add more to operating costs. Here are the reasons: • Poor cutting quality creates more fines and wastage. More raw materials will be needed. • Poor cutting quality crushes products and damages the products’ cell structure. Part of the product turns into juices, where it is a wastage and shelf life of the dices is greatly reduced. • It creates an irregular cut product shape and there would be difficulty in uniform packaging or chill/freeze. Like frying, uneven sizes or thickness will cause some portions of the product to be overfrozen, while certain parts would be insufficiently chilled. Precision Quality Getting a high quality precision cutting machine gives you the following advantages:

• Frozen Meat/Poultry Next, frozen meat/poultry dice pack; if the meat dices are produced with irregular shape, by crushing instead of cutting, it creates more wastage. The freezing process will be greatly affected and the shelf life will be shortened. Irregular cut leads to packaging problems as getting the correct weight per pack will be a challenge.

• Uniform Cut Size It produces uniform cut size for either strip cut or dices, as such, minimising the undesired cut and fines. If the cut product needs to be cooked, a consistent cut size will ensure all products are well cooked without being burnt or leaving an uncooked centre. • Consistency High quality machines supplied

with cutting par ts are assembled and pre-determined within tolerances of +/- 0.0001 inches to ensure proper fit and interchangeability. Human adjustment and potential human error are minimised, and inconsistency in cut setting is diminished. Good quality equipment are capable of producing consistent quality product at high capacity. As such, one machine can replace a few small-scale machines or a low quality machine, which is possibly producing inconsistent product quality. Good equipment also come with a small footprint and save on production area. Fresh Looks The cut produced is clean and neat, without crushing the product cells. This gives the product a better appearance and it can stay fresh longer. The various knife options should also be designed to meet different product textures and processing conditions. As mentioned earlier, washing and cutting is the first stage in most of the food processing line. If control is not carried out on a good quality cut at this initial stage, more will be spent at the rest of the process line in terms of product yield, energy efficiency, packing problems and poor product appearance and shelf life. For more information, ENTER No: 0661




Magurit: Fromat Cutter The Fromat cutter from Magurit is equipped with a slope on which the blocks slide down to the cutting area. All machines have a strong hydraulic drive for operation of the knife head. The cutter is suitable for pre-cutting of blocks for further processing in bowl choppers and grinders. This type is suitable for all standard block-shaped and sizes. It can cut at very low temperatures. The final cut pieces are typically used in raw sausage production. With different knife heads, the desired cutting result can be obtained.

Urschel: TWO-DIMENSIONAL Dice Cutter Urschel’s M6 Dicer is a versatile, two-dimensional cutter. It can produce dices, strip cuts, or shreds through a wide range of sizes from a product with predetermined thickness. The dicer is suitable for cutting frozen-tempered, fresh-chilled, or cooked beef, pork, or poultry in addition to leafy vegetables. It can also produce various types of cooked meat shreds. __________________________________ Enquiry No: P0664

__________________________________ Enquiry No: P0662

Risco: Product Splitter SYSTEM The product splitter system from Risco is suitable to process dough, meat, fish, cheese, and confectionery products. This system ensures the extrusion of the product is at a constant pressure. It is activated by a dosing system consisting of a rotor driven by the pressure of the product itself, and is available from two to 12 outputs, depending on the production needs. The product flows can then be further divided according to the process requirements: these are divided by a cutting system that ensures a clear separation of the portions for forming solid extruded products (circular, square or triangular shapes and more with different diameters and sizes available). It can also be connected to portioning valves when dosing is required. __________________________________ Enquiry No: P0663

Vemag: Length Portioning MACHINE Vemag Maschinenbau has produced a length-portioning machine called the LPG 208, claimed to be the high-speed solution for all types of casing. The rotating linking head with two linking horns ensures short casing change times. The linking speeds have been achieved by optimising casing change times. With hog casings (calibre 30/32, 80 g), for example, the length-portioning machine achieves filling rates of up to 1,600 kg per hour. Various dividing belts are available for different lengths of sausage and these can be replaced using quick-release catches (changeover time < 1 min.). The length portioning machine can be cleaned with the aid of low-pressure equipment. __________________________________ Enquiry No: P0665

Enquiry Number





While macro consumer trends drive the need for more complex products, wider product ranges and increased ‘health and wellness’ benefits through food products, retail giants continue to exert considerable price pressure across the supply chain. At the same time, government agencies have much higher expectations of the food & beverage supplier and the ‘brand’ in terms of corporate stewardship and transparency.

optimise in such a manner that profitability is protected for the short-term. This is even as operations are refashioned to become ‘recession-proof’ for the long term. Raw Material & Labour Costs Some raw materials for food processing are currently priced at up to 50 percent above historical levels. Labour costs have also seen significant rises. To contend with these rising raw material and

Ove Tøpfer, Fredrikstad, Norway

Recipe For

Success SCADA solutions and secure reporting tools assist F&B companies in the challenging economic climate. Commissioned by Citect and written by analysts of the Industrial Automation Practice at Frost & Sullivan

And perhaps the biggest challenge of all is the sharp rise in input costs that is threatening the very viability of many food & beverage businesses, both large and small. Removing The Fats Soaring input costs combined with weakened output prices and demand have put food and beverage processing firms under considerable pressure. With dramatically changed conditions in the midst of the global financial crisis, businesses are reviewing all input costs to identify and

labour costs, the food & beverage industry has adopted several strategies. These include: • Search for more affordable ingredient alternatives or substitutes • Reformulation or new processing approaches to reduce production cost • Increased period of coverage on raw material contracts (to insulate from price volatility) • Price increases for endproducts; to help retain margins • Rationalisation / restructuring of operations across geographies • I m p r o v i n g o p e r a t o r productivity • Improving labour productivity through providing operations personnel real-time

intelligence and visibility over all operational aspects of the plant Energy Costs Energy costs as a percentage of sales at large food & beverage companies are typically in the region of 10 to 15 percent, and rising. That is why it makes good business sense to take a closer look at these costs and explore avenues to minimise them. Electricity remains the largest energy cost for typical food & beverage plants. However, it is also the one area where significant savings can be achieved in the shortest possible time, if integrated energy management systems are used. Table 1 shows the main enduses and their typical proportion of total electrical energy consumed in a food processing plant: Table 1 End-use

% Range of Total Electrical Energy Consumed


50 - 60%


20 - 40%

HVAC & Lighting

15 - 40%


10 - 15%

To minimise energy costs, food companies are looking to: • I m p l e m e n t p r o c e s s improvements that save energy (such as optimising h e a t re c o v e r y t h ro u g h processes) • Opportunity Gap – Revisit process parameters such as temperature, pressure and time to identify opportunities for fine-tuning those parameters such that process requirements are met, but energy savings are achieved where possible




Changes to packaging can shave off millions of dollars in overall packaging, transportation and disposal costs to companies.

• Leverage process control tools more effectively to realise energy efficiencies Packaging & Transportation Costs Given the fact that food & beverage is essentially a mass market with a large number of products manufactured, stocked, distributed and sold, the potential for savings from seemingly small changes to packaging can shave off millions of dollars in overall packaging, transportation and disposal costs to companies. To manage rising packaging and transportation costs, food companies are focusing on: • Lighter-weight packaging or shrunk packaging to reduce packaging, transportation and disposal costs (For example, in 2007-08, Coca-Cola eliminated 40 million pounds of plastic annually in the US alone simply by making smaller caps for its PET bottles) • New flexible formats to replace existing high-cost rigid formats • More cost-effective printing

solutions • Increased use of wireless for (1) robotics applications such as palletisation, thickness m e a s u re m e n t , s i z i n g o f the food item, and loading and packing, and (2) GPS connectivity to monitor the condition of fragile articles during transportation • Consolidation of supply chains and increased visibility and reporting across every stage of the supply chain Compliance Costs As accountability becomes a key performance indicator for food businesses, compliance requirements have increased. Some of these include: • The 21CFR part11 regulation, stipulated by the food and drug administration (FDA) of the United States • T h e E U ’s 1 7 8 / 2 0 0 2 E C re g u l a t i o n e s t a b l i s h i n g the European food safety authority and requiring food manufacturers to be able to track and trace the products they manufacture.

• T h e U S B i o Te r r o r i s m Act, which requires that manufacturers should be able to provide tracking and tracing information about a product within four hours • Other requirements including compliance with current good manufacturing practices (cGMP) and the Sarbanes Oxley Act Beyond standard compliance and traceability obligations, companies see the need for builtin quality and safety assurance systems since a product recall (on account of a health risk) could jeopardise the very viability of the brand or supplier. This is because the damage done is not merely the substantial financial write-offs (sales loss, disposal cost, replenishment cost, legal and investigative costs), but also the sometimes irreparable damage to credibility and brand equity. To help meet their compliance obligations effectively, companies are looking to: • Improved quality control and





when the food & beverage plant has different proprietary control systems in use.

safety systems; especially for Hazard Analysis Critical Control Points (HACCP), clean-in-place (CIP), etc • Greater visibility across the whole supply chain; to guarantee traceability The Right Ingredients To contend with the many rising costs, plant managers and operators at food & beverage facilities need to focus on three steps that can take them towards optimised operations. Measure There can be no effective monitoring or managing of production efficiency if production variables are not measured in the first place. Food and beverage companies are implementing sophisticated SCADA/HMI systems because of the huge number of ingredients and processes, product formats and packaging, which are involved in the production process and the consequent difficulty in tracking such a wide variety of process variables in real-time. Measures that most proces-

sors consider critical to optimisation include overall equipment effectiveness (OEE) and key performance indicators. While not a new approach, OEE is only now being recognised as a key measurement of efficiency in manufacturing processes (at machine, manufacturing cell or assembly line levels). It is a factor of three variables – availability, performance and quality. Of course, with the food & beverage sector there are certain peculiarities that may not apply to other conventional processing facilities. For example, seasonality of some ingredients or raw materials could mean that certain processes or equipment are run only for certain periods in the year. This means that conventional ROI calculations cannot be applied in some cases; and that demands a plant-wide monitoring solution that can be both flexible and easily customisable. C e r t a i n l y, o n e o f t h e critical success factors in any measurement effor t is the completeness of information gathered. This can be challenging

Monitor Leveraging SCADA systems to collect a wide variety of process data, plant managers and operators can then monitor their processes with the goal of optimisation. Opportunities to look for could be: • Identifying potential equipment failure/deterioration to avoid large upfront costs for equipment replacement as well as lower productivity, when timely repair will do • Identifying variability in processes that result in wastage of raw material, delays, excessive equipment wear or surges in energy demand • Reviewing energy consumption trends over time • Linking energy peaks and troughs with specific product types, processes or times of operation • M o n i t o r i n g p ro d u c t i o n line changeover times to seek possible reductions in duration Assessing qualitycheck success rates • I d e n t i f y i n g p o t e n t i a l installation of variable speed drives (instead of direct on line motors) • Identifying potential for power factor correction In the effort to structure processes and appropriate control solutions to monitor those processes, some of the emerging standards of relevance are: • ISA-88, the international standard for flexibility in production, which provides models and terminology for structuring the production process and for developing the control of equipment




Manage Measuring and monitoring do not in themselves translate into positive outcomes unless food companies proactively manage the data and insight derived from those processes. It is here that the robustness of the SCADA solution and reporting solutions come into play. For example, systems that facilitate almost immediate batch identification in a ‘compromised’ batch of products (that are out of specification or beyond permissible health/safety thresholds) can help save the company considerable time, effort and monies by ensuring that the batch concerned is isolated anywhere along the supply chain and diverted from consumption, the process itself is audited and re-calibrated for a return to desired results. Or systems that can help managers and operators spot a production process drifting out of nameplate specifications can help save the company significant amounts in raw material that could have been wasted or equipment that could have suffered undue wear. To help deliver such benefits, SCADA systems and reporting tools need to be: • Reliable/available • Flexible/customisable Open and scalable/modular

• User friendly (with the look and feel that is readily understood and usable by operators and engineers) • Robust and feature-rich in terms of clustering options, alarm management options and analysis tools • Well integrated with business systems through powerful reporting tools that provide internal stakeholders (such as senior management, finance or quality control departments) and external stakeholders (such as regulatory bodies) accessible and actionable insight from the plant-floor


• ISA-95, the international standard for the integration of enterprise and control systems, which provides models, which are the basis for the development of standard interfaces between ERP and MES systems food & beverage companies supporting such standards include Nestlé, Mars, Arla Foods, Kraft Foods, etc

• Well supported (by vendors and system integrators who understand the unique needs and priorities of the food & beverage sector and are effective in rapid problemsolving) The Winning Recipe In many cases, unreliable and inconsistent manual datagathering and documentation is still undertaken and small-sized food & beverage facilities might only have pockets of automation and control, if at all. Not surprising, given the fact that the large multinational food &

beverage companies with a global presence still account for only a small fraction of the total food & beverage market (which, on the whole, is extremely fragmented and cluttered with small to medium-sized suppliers). However, in many cases, even those plants equipped with modern SCADA systems and sophisticated reporting tools fail to achieve optimisation goals not because of the inadequacies in those tools. Rather, it is a combination of several factors including: • Lack of specific and shared goal-setting for optimisation efforts • Lack of clarity in terms of data/ insight needs and priorities • Lack of a holistic / integrated optimisation plan • Underutilisation of the data, trending and overlaying possibilities in tools such as SCADA • Inadequate vendor / system integrator support in customising solutions for specific requirements • Lack of open solutions and inability to connect with proprietary legacy systems • Inadequate leverage or absence of manufacturing execution systems (MES) and benchmarking tools Companies that are aware of these pitfalls and seek to overcome them with the assistance of reliable SCADA solutions and secure reporting tools, backed up by appropriate vendor and system-integrator support, can turn the current challenges into opportunities and build into their operations the recipe for success even in the most difficult of times. For more information, ENTER No: 0666

Event Review

Thaifex - World Of Food Asia 2009 The sixth edition of Thaifex – World of Food Asia, held in Bangkok from May 13-17 this year, was greeted with a general feeling of optimism from participants, providing a clear indication that the region’s food industry is able to surmount the challenges posed by the global economic downturn. Organised by Koelnmesse, in collaboration with the Department of Export Promotion (DEP) and the Thai Chamber of Commerce (TCC), figures recorded for the Thaifex exhibition this year were said to be comparable with the last two shows. Over 21,101 trade visitors attended the event over the first three days – the show was open to the public on the last two days – of which some 4,431 (21 percent) of the visitors came from abroad. Overseas visitors came mainly from Malaysia, USA, Singapore, China, Hong Kong, China and Japan. Strong Growth Prospects In Asia The event was viewed as a platform for Thai food producers and exporters to display their capabilities and contribute to making Thailand one of the most significant investment hubs for food and related businesses. Siripol Yodmuangcharoen, permanent secretary to the Ministry of Commerce, Thailand, said: “Due to increasing world demand, there is still room for considerable business growth for Thai food exports. We aim to generate as high as US$22,000 million worth of total export value this year, despite some

expected slowdown in overseas orders over the first and second quarters. However, due to growing demand – especially for many of our key products such as frozen and processed chicken, frozen and processed shrimps, fresh fruit and vegetables, and other agricultural products – we are confident that export volumes in the second half of the year will be significantly higher.” With Asia and its 4.1 billion people making up more than 60 percent of the world’s total population, food and beverage expenditure is expected to increase and international producers are not missing out on these growth opportunities, especially those coming from the two key emerging markets India and China. At Thaifex 2009, international exhibitors occupy 41 percent of the total number of exhibitors, consistent with the showing over the past few years. And while many producers from developed regions are now looking outward for new businesses, opportunities are also created for relatively low-cost producers in Asia to enter the developed markets with quality food products. Many new industry developments are also explored at the show. Major food trends covered at the fair included functional foods, ‘healthy indulgence’ and comfort foods. For example: Sanguan Chanyaputhipong, MD of Mawai Food Corporation, Thailand, spoke at a seminar on how instant noodles can be healthy. “Instant noodles are

often criticised as being unhealthy or junk food. We saw a demand for an instant noodle product that is healthier by using better ingredients and adding functional ingredients such as Omega 3, Inulin and DHA etc,” he said. The level of cooperation between show organiser Koelnmesse and its Thai partners was also attributed as one of the keys for the successful showing. “Our preregistered visitors totaled 10,231, about 40 percent higher than 2008, of which 42 percent are from overseas. This clearly indicates that Thaifex is at the top of the minds of the industry professionals. Our strong partnership with the Department of Export Promotion and Thai Chamber of Commerce has proved very fruitful,” said Michael Dreyer, Asia Pacific VP of Koelnmesse. Showcasing Seafood The seafood product sector made its presence felt at the show, with the number of exhibitors showcasing seafood-related products has increased by 40 percent this year. The new ASEAN Seafood Federation was formed on the trade fair’s opening day, highlighted by the Thai Frozen Association signing a memorandum of understanding (MOU) with five other ASEAN representatives from the Philippines, Malaysia, Myanmar, Indonesia and Thailand. Johan Suryadarma, president of the Indonesian Frozen Seafood Association, believes the MOU

signing would be constructive towards greater cooperation between the six nations. Indonesia currently exports its frozen seafood products mainly to the US, Europe and Japan – and one of the issues facing the local seafood industry is learning to deal with the range of differing food safety regulations around the world. “There is a lot of rules and regulations to do with labelling systems, e-number, FDA, antibiotics (that we need to be aware of),” Mr Suryadarma said, adding that the association provides updated information on the standards required for different product destinations, for instance. At the same time, Thaifex was able to showcase to visitors that the food industry in Asia has been able to keep in step with global food product trends. Michael Gerling, CEO of the Food Retail Association in Germany (BVL), made this observation: “The wide range of Asian food products presented at Thaifex would perfectly match with current European trends towards convenience and healthy food.” The success of this year’s event, in which most of the exhibitors were satisfied with their participation, has raised expectations for next year’s staging of Thaifex, to be held from May 12 – 16, 2010. BITEC Bangkok, Thailand May 13 – 17, 2009 _____________________________________ Enquiry No: 0670

Event Review

ProPak Asia 2009 Taking on the theme of innovation and green technology, ProPak Asia 2009 went on to post impressive figures. By Joson Ng The number of exhibitors showed an increase from 766 companies from 37 countries in 2008 to 785 companies from 39 countries this year. The event occupied some 23,642 sq m of exhibition space, an increment of 18.2 percent compared to 2008. This positive trend was echoed in the visitors’ turnout as well. Official numbers from the show organiser showed a 9.62 percent growth in trade visitors reaching a total of 29,600 trade professionals from 63 countries. The top 10 international visitors in descending order were: Malaysia, Singapore, Japan, Vietnam, India, Philippines, China, Myanmar, Indonesia, Hong Kong and Taiwan. With numbers going up, the

show generated trade value of some 3.5 billion Baht (US$102.5 million) with post-event trading rounding up the sum to more than 10 billion Baht.

This year, the show extended its range to include a display of scientific instruments, in response to the growing interest in research and development. Ms Darunee Edwards, president of Food Science and Technology Association of Thailand, commented that the show received good response from members of the association throughout Asia. International Appeal Incorporating PharmaTech Asia, DrinkTech Asia, PlasTech Asia, CanTech Asia, SeafoodTech Asia and Lab & Test Asia, the 17th instalment of ProPak Asia was one of the largest international processing and packaging events held in Asia. The number of international groups that participated in the show was testament to the international appeal of the show. In total, the event attracted some 2,135 international visitors. This year’s event played host to a total of seven national pavilions. New kids on the block were Japan and Germany,




while the Asian pavilions were considered veterans of the show. First-timer Japan dominated the show floor with its 182 sq m of concerted presence. They set up shop for one reason: They had their sights set on the South-east Asian region. Japan’s East Asian neighbour China, was also one of the countries in the group of seven nations. In total, 10 different c o m p a n i e s f ro m m a i n l a n d China participated, looking for greater cooperation and sales opportunities in the region. Occupying some 60 sq m, G u a n g z h o u Va n t a P a c k i n g Machinery’s booth is the largest in the Chinese contingent. “This is the second time we are at ProPak. Last year, we took 12 sq m, but this year as we brought our Vanta

(L) The Chinese were looking for greater cooperation and sales opportunities in the region (R) The Japanese were out in force with a show floor of 182 sq m

rotary hot-melt labeller, we took a larger booth,” said Daniel Tao, sales manager of the company. With trade enquiries coming in from countries such as Nepal, Singapore and India, Mr Tao was quick to credit the attention to its “larger booth that brought added impact.” Knock-On Effects H E Charnchai Chairungruang, minister of industry, officiated the opening ceremony and said: “Thailand’s processing and packaging industries have experienced tremendous growth over the past decade with the country being the second largest food exporter in Asia. About half of all production is being sold to overseas markets.” With a solid foundation in place, the packaging and processing industry looks set to bring a welcomed knock-on effect on other related industries. “The show is not only restricted to food manufacturing alone, many technology and developments in this field embrace a wide range of industries which Thailand is fast becoming the production hub of,” he added.

HE Charnchai Chairungruang, minister of industry, officiated the opening ceremony of ProPak Asia 2009

The industries mentioned included the pharmaceutical, cosmetic goods and automotive industries. Staying true to the ‘green’ theme, topics like: Environmentally Friendly Packaging; Preparing The Packaging Industry For EU Compliance and Building Sustainability For The Brewer y Industr y were showcased at the event. BITEC Bangkok, Thailand June 17 – 20, 2009 _________________ Enquiry No: 0671




FHM 2009 Malaysia’s Food & Hotel Show, FHM 2009 will be making its return to the Kuala Lumpur Convention Centre (KLCC) from August 11 – 14, 2009. All F&B and hospitality enthusiasts can expect to meet related organisations from the hospitality industry and gather information on the latest products and services. The exhibition will showcase a spectrum of products and services that range from raw materials to finished food products and equipment. Organised by the Malaysian Exhibition Services, the event is estimated to have some 20,000 trade visitors and buyers converge at KLCC. The exhibition will have about 600 exhibitors from more than 50 countries worldwide. Among the country and regional groups that will be participating in the event are delegations from Korea, Sri Lanka, Taiwan and the US. Culinaire Malaysia 2009, the region’s culinary competition will once again be held in conjunction with the event. Jointly organised by the Malaysian Association of Hotels, Chefs Association of Malaysia and the Malaysian Food & Beverage Executives Association, the competition will be a platform

for chefs at all levels to showcase their talents and skills. The four-day exhibition will also see ProPak Malaysia 2009; the 5th Malaysian International Food Processing & Packaging Technology Exhibition held alongside it. FHM 2009 will also feature Halal Food Asia 2009, Bakery & Confectionery Malaysia 2009 and the Gourmet Food & Wine Village. Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Aug 11 – 14, 2009 _____________________________________ Enquiry No: 0672




HKTDC Food Expo 2009 The HKTDC Food Expo will take place from August 13 – 17, at the Hong Kong Convention and Exhibition Centre (HKCEC). The 20th edition of the expo will put forth business opportunities from manufacturers and suppliers who will be presenting delicacies from around the world. Organised by the Hong Kong Trade Development Council (HKTDC), last year the expo attracted over 314, 600 visitors in 2008, as well as 490 exhibitors from 17 countries and regions. They include Australia, Austria, Canada, India, Iran, Japan, Korea, the Philippines, the US and Vietnam. For the first two days, the Trade Hall, located in Hall 3, will open solely for trade buyers, including food producers, dealers, suppliers, wholesalers, franchisers and agents. The hall is subdivided into product sections and group pavilions. Among the themed zones are ‘Agriculture & Food Technology’, ‘Rice & Cereal’, ‘Coffee’, ‘Green & Organic Food’ and ‘Fresh Food’. The Public Hall puts exhibitors in direct contact with the general public, providing an opportunity for instant feedback. A new feature at the expo is the ‘Premium Food

Zone’, which puts the focus on top-quality brand name food, beverages and associated products. The expo will also feature activities such as cooking demonstrations by celebrities and famous chefs, as well as games. Raymond Yip, assistant executive director of HKTDC, says: “Despite the adverse impact of the financial tsunami, packaged food still maintains good momentum in the Chinese mainland. A recent survey conducted by HKTDC demonstrates that Chinese mainland consumers generally have confidence in Hong Kong-made foods. Hong Kong manufacturers and suppliers are encouraged to take advantage of innovative flavours, superior packaging, high food safety standards, and to use the platform of the expo to seek global buyers, and attract Chinese mainland consumers.” Running concurrently are two fairs within the food and health framework – ‘International Conference & Exhibition of Modernisation of Chinese Medicine & Health Products’, and the first ‘Hong Kong International Tea Fair’ – as well as the first ‘Hong Kong Lifestyle Showcase’. Hong Kong Convention And Exhibition Centre Hong Kong, SAR August 13-17, 2009 __________ Enquiry No: 0673

calendar of events 2009 74

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

2 – 4: ILDEX 2009 Pragati Maidan New Delhi, India E-mail: info@ildex.com Web: www.ildex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: PROPAK CHINA Shanghai China International Exhibitions Shanghai, China E-mail: propak@chinaallworld.com Web: www.propakchina.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 21: Food Technology & Nutrition Asia Biopolis Singapore Pinnacle Group E-mail: priscilla.liu@tpgi.org Web: www.foodtechnutrition.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲August 8 – 11: Interfood Indonesia Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: FHM 2009 Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: Propak Malaysia Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services Web: www.propak.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 15: Vietfood & Pro+Pack 2009 Ho Chi Minh City International

Asia Pacific Food Industry

Quality circulation, readership and timely business information for busy executives on-the-go!



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

Exhibition And Convention Center Ho Chi Minh City, Vietnam Vietnam National Trade Fair And Advertising (Vinexad) E-mail: info@vinexad.com.vn Web: www.foodexvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 17: Food Expo 2009 Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council E-mail: exhibitions@tdc.org.hk Web: http://hkfoodexpo.hktdc.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 26: 16th Australian HACCP Conference Sebel Parramatta Sydney, Australia Advancing Food Safety E-mail: conference@haccptown.com Web: www.haccptown.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: Natural Products Expo Asia 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Penton Media Asia Limited E-mail: terry.choi@penton.com Web: www.naturalproductsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲September 2 – 4: Asia Fruit Logistica 2009 Hongkong Convention And Exhibition Centre Hong Kong, SAR China Global Produce Events E-mail: info@asiafruitlogistica.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9 – 11: Fi Asia 2009 Queen Sirikit National Convention Centre Bangkok, Thailand CMP Asia Trade Fairs E-mail: nongnaphat@cmpthailand.com Web: http://fiasia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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








Things To Do... Attend the following shows!

Sweets China

PROPAK CHINA July 15 - 17, 2009 Shanghai, China

22. - 24.10.2009

INTERFOOD INDONESIA August 8 - 11, 2009 Jakarta, Indonesia

Shanghai Exhibition Center In conjunction with:

China Candy Festival 2009

FHM 2009 / PROPAK MALAYSIA August 11 - 14, 2009 Kuala Lumpur, Malaysia

Feature Zones:

➲October Building ➲November

Sweet Visions for Business

7 – 9: BioFACh JApAn 2009 Tokyo Big Sight Tokyo, Japan Nürnberg Global Fairs GmbH E-mail: miriam.stahel@ngfmail.com Web: www.biofach-japan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: sWEEts ChinA 2009 Shanghai Exhibition Center Shanghai, China Koelnmesse E-mail: sw@koelnmesse.com.sg Web: www.sweetschina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 24: Fi indiA 2009 Bombay Exhibition Center Mumbai, India UBM International Media E-mail: fiindia@ubmindia.com Web: www.fi-events.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: ChinA FoodtECh 2009 China International Exhibition Centre Beijing, China CIEC Exhibition Company E-mail: sunjing@ciec.com.cn Web: www.foodtechchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2 – 5: propAK indonEsiA Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: cassandra@iemallworld.com Web: www.propakindonesia.com

Your One-Stop Shop for Sweet, Snack, Confectionary














❑ To Exhibit ❑ To Visit ❑ General Enquiry


Sweet & SnackTec Zone

Exhibitor Profile Manufacturing, processing and packaging technology for Sweets & Snacks: Processing technology and equipment Machines and plants Packaging technology Packaging materials

❑ To Exhibit ❑ To Visit ❑ General Enquiry

Raw materials and ingredients Refrigeration and air conditioning technology automation/ data processing/ control technology Safety, quality management Analysis, Iaboratory and measuring equipment Operating equipment and auxiliary devices for confectionery production Service firms, organizations, publishers


in the ed for a listing To be consider ils ta de ents, send Calendar of Ev ent, ev of e m ing: na of event includ ntact co r’s se ni ga d or date, venue an low. be n address give details to the t Editorial Dep ustry c Food Ind ifi c a P ia As d Lt e Pt Media Eastern Trade ta Road el D er w 1100 Lo ing ild #04-04 EPL Bu 06 92 Singapore 16 88 Tel: 65 6379 28 05 28 79 63 65 Fax: epl.com.sg @ od E-mail: apfo

78% of visitors to International Sweet & SnackTec China 2008 will recommend the show to their colleagues.

REGISTER ONLINE NOW TO VISIT THE NO.1 SWEETS SHOW IN CHINA! Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg


❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: All pACK indonEsiA Jakarta International Expo KemayoranC Jakarta, Indonesia M Krista Exhibitions E-mail: info@kristamedia.com Y Web: www.allpack-indonesia.com

Enquiry Number

1 – 3: Food & hotEl ViEtnAM 2009 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Singapore Exhibition Services E-mail: exhibit@vietallworld.com Web: www.foodnhotelvietnam.com

Don’t Miss the Best Proc

essing & Packagin g Show

ow in Indonesia


11 - 14 November 2009 Venue : Jakarta International Expo. Kemayoran. Jakarta

Food & Pharma Processing & Packaging Indonesia 2009 The 10th International Food & Pharmaceutical Processing & Packaging Technology Exhibition FEATURING The Technology, Machinery, Materials System and Supplies for • Food & Beverage Processing & Packaging • Pharmaceutical Processing & Packaging • Bottling • Plastic • Refrigeration • Automation • Material Handling • Quality Control and Testing system


Enquiry Number


Exhibition Organizer KRISTA EXHIBITIONS Jalan Blandongan No.28 d/g. Jakarta 11220. Indonesia Phone + 62 21 6345861, 6345862, 6333581, 6345002 Fax +62 21 6340140, 6342113 Email : info@kristamedia.com Website : www.kristamedia.com




NO. ___________________________

Please PRINT IN CAPITAL LETTERS and fax to: 65-6379 2806 (Singapore), post to: The Circulation Executive, Circulation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 or SUBMIT ONLINE.

July ’09

To: The Circulation Executive, Circulation Department,

From: Your Name: (Surname) _________________________________ (Given Names) _____________________________ Your Job Title: ______________________________________________________ Name of Your Company: ____________________________________________

Do you want to receive (continue to receive) Asia Pacific Food Industry? ❑ YES ❑ NO (Not valid without signature)

Company’s Business Address: ______________________________________ ________________________________________________________________________

Signature _____________________Date___________

Country: __________________________ Telephone: ___________________________ Fax: ___________________________


ENTER INFORMATION CARD NUMBER(S) (Refer to Advertising Index for Advertisers’ enquiry numbers)

E-mail: ____________________________

Type of products we need to purchase IN the next 6 months ❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & Applications

Reader Information ✔ Tick one box only ❑


❑ 84 Food/Beverage Manufacturer ❑ 81 Ingredients & Additives Supply ❑ 72 Manufacturer/Distributor of Process- ❑ 85 Storage Handling & Distribution ing Machinery and Equipment ❑ 80 Raw Material Supply ❑ 30 Manufacturer/Distributor of ❑ 88 Distributors and Retailers of

Packaging Machinery and Materials

Food Products

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

✔ Tick one box only ❑ MAIN INDUSTRY SECTOR

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

❑ 10 Coffee, Tea, Cocoa, Spices and ❑ 13 Cereals & Cereal Preparation Manufactures Thereof ❑ 14 Multiple Edible Products ❑ 1 Dairy & Milk Products & Preparations ❑ 2 Meat & Meat Preparations ❑ 9 Flour/Vermicelli ❑ 7 Additives/Flavours/Seasoning ❑ 12 Lubricants & Chemicals ❑ 8 Condiments & Sauces, Sugar, ❑ 15 OTHERS (please specify)

Sugar Preparations & Honey


✔ Tick one box only ❑ MY JOB FUNCTION IS

❑ 34 Senior Management ❑ 32 Purchasing/Procurement/Sourcing ❑ 28 Packaging Engineering ❑ 35 General Management ❑ 36 Maintenance Engineering ❑ 29 Process Engineering ❑ 22 Production Engineering ❑ 36 Academic ❑ 06 Consultancy/R&D ❑ 31 QA/AC ❑ 14 Marketintg/Sales ❑ 27 OTHERS (please specify) ___________________________________________________________________________________ THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS 1 ❑ 1-9

2 ❑ 10-49

3 ❑ 50-99

4 ❑ 100-299

5 ❑ 300-499

6 ❑ 500 or more


Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.


HURRY! Order your personal copy today. SUBSCRIPTION The circulation of this publication is audited by BPA International


S$220.00 10 Issues/Year

Name (Surname): ___________________________________________________ (Given Names): __________________________________________ Company: __________________________________________________________ Designation: _____________________________________________ Address: ___________________________________________________________________________________________________________________________ Phone: _________________________________Fax: ________________________________________Commencing Issue: ___________________________ E-Mail Address: __________________________________________________ Sign & Date _________________________ (Essential to Complete)

Preferred method of payment

❑ ❑

❑ Credit Card

Cheque - made payable to Eastern Trade Media Pte Ltd

■ Amex

Telegraphic Transfer Payment

Expiry Date: ___________________ Security ID: __________________

United Overseas Bank, Singapore Bank Code: 7375 Branch Code: 037 Account No: 921-343-851-0 Company: EASTERN TRADE MEDIA PTE LTD

*Receipt will only be issued upon request.

■ Visa

■ Mastercard

Cardholder’s Name: _________________________________________ Card No: ____________________________________________________ Signature: _____________________________ Date: ________________

For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it to Circulation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206


July ’09

Enquiry Number


Give a healthy balance to your daily products with HOWARU™ Premium Probiotics.

With a century of expertise in cultures, Danisco enhances health in your dairy products.

shown to reduce the risk for infectious and non-infectious diseases by improving the body's natural immune response. Why wait? Bring a differentiating healthy touch to your food products with HOWARU™ Premium Probiotics. Contact us at +65 6511 5600 www.danisco.com/cultures

Enquiry Number

of HOWARU™ strains prevents intestinal disorders by restoring a healthy balance to the gut. In addition, these cultures have been


What can be healthier than yogurts? Yogurts with HOWARU™ Premium Probiotics! It is scientifically-proven: regular consumption