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MICA (P) 004/05/2009

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t p e s A T E P e g a r e v e AB

n o i t Solu

Trans Free Fat: Enzymatic Interesterification

Acidifiers The Great Divide

Anuga Omega-3 Supplement Would You Like ...p62

Fats With That?

Soy Protein

Towards

Healthier Cakes


Enquiry Number

2533


Enquiry Number

2497


CONTENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

2

PROCESSING

PACKAGING

FLAVOURS & ADDITIVES

STORAGE & HANDLING

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volume 21 no. 9

PACKAGING & PROCESSING 24

Aseptic Technology: The Ambient Drive Force

The ambient segment drives the growth of the dairy market in Asia Pacific, responding to increasing food safety and convenience demands. By Chris Kenneally, Tetra Pak

26

26

Case Study: PETAsept For A Syrup Kitchen An aseptic non-returnable-PET line replaces a line for returnable containers for soft drinks. By Michael Kerkez, Krones AG

24 30 38

34 INGREDIENTS & ADDITIVES 30

Soy Protein: Towards Healthier Cakes The possibility of utilising konjac flour and soy protein isolate (SPI) composite wheat flour in bakery products was hypothesised to create a better product. By Professor Adisak Akesowan, University of the Thai Chamber of Commerce

34

Market Report: Soy Nutritional Utility And Product Potential in Asia Manufacturers are capitalising on the health benefits of soy, and this coupled with consumer preference for soy foods in Asia is sure to propel growth the soy ingredient market. By Aditi Basu, Frost & Sullivan

38

Instant Noodles: All In The Feel Instant noodle is becoming more and more popular through out the world due to its convenient serving method, long shelf-life, and easy storage and transportation. By Dr Zhenghong Chen & Dr Piet L Buwalda, Avebe Food R&D

41

44

HEALTH & NUTRITION 41

Trans Free Fat: Enzymatic Interesterification New enzyme products, new methods of immobilisation and new raw materials will all play a part in expanding enzyme applications. By Dr David Cowan, Novozymes

44

Would You Like Fats With That? Certain fats are crucial to good health. But, many of us still believe that all fats are bad, so we do not eat as healthfully as we should. By Lori Covert, Ocean Nutrition Canada


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.

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

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PROCESSING

PACKAGING

FLAVOURS & ADDITIVES

STORAGE & HANDLING

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volume 21 no. 9

2009

BEVERAGE 46

The Great Divide

62

The determination of inorganic anions and cations, as well as organic acids in non-alcoholic carbonated beverages is of importance from both health-related and manufacturing perspectives. By Jeff Rohrer, Dionex Corporate

AUTOMATION & Features 50

Metal Detectors: Picking Up The Pieces In metal detectors, detection sensitivity is determined by various aspects including the effect of a product itself and that of ambient environment. By Hidehiro Ueyama, Anritsu

54

From Farm to Fork: A Growing Importance On Hygiene For food industry manufacturers, due diligence in matters of hygiene is not only a legal necessity, but also a business necessity. By Roland Czuday, Bosch.

57

Market Report: Global Consumer Trends Of 2009 Revisit the five global consumer trends forecasted for 2009 to take stock of how these trends are playing out. By Harry Foster, Mintel.

58

Food Safety Systems: A Matter Of Importance Checkweighers and metal detectors have developed to become a key processing system for the modern food manufacturer. By David Hewitt, Loma Systems

60

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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

Spice From Down Under As manufacturers seek new flavours and Australia continues to promote its uniqueness, its foods will gain the benefits of expanding familiarity. By Vic Cherikoff, Vic Cherikoff Food Services

EXHIBITION & EVENTS 62 72 74 76

Anuga Supplement Review: Propak Msia & FHM Review: Asia Fruit Logistica Review: FiAsia 2009

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

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EDITOR’S PAGE managing director Kenneth Tan

6

assistant editor Tjut Rostina tjutrostina@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg

Sugar Spin Asia was gripped by yet another crisis in the food industry. Countries like Thailand, Indonesia and India, who is the largest consumer of sugar, were faced with prices that seemed to skyrocket beyond levels seen in almost three decades. But it’s not bad news for everyone. Farmers producing cane sugar stand to gain with the escalating prices, although food manufacturers would have to consider areas to cope with the higher production costs. In Indonesia, Southeast Asia’s biggest sugar consumer, domestic sugar prices have shot up to US$1.14 per kg, and the government is working on ways to increase their stock of sugar in the hope of easing the increase. An industry official had said in late August, that Indonesia’s food and beverage firms were facing a sugar shortage of around 200,000 tonnes. This was due to slow deliveries by refiners. Although the country’s sugar production this year is expected to meet its target of 2.8 million tonnes for domestic consumption, agriculture minister Anton Apriyantono told Reuters that they would still need imports of raw sugar for the food and beverage industry. Further efforts to curb the increase were also carried out by India. Local reports have said that the deadline for duty-free raw sugar imports has been extended by nine months to Dec 2010. In a move to check the rising trend in retail prices earlier, India’s state governments had asked companies to inform them on the sugar stock that is currently in hand. As Asia struggles in search of more sugar to satisfy its sweet tooth, there are possibilities that this could have some companies look into sugar alternatives like fructose and stevia, in spite of the sugar alternative’s high cost. With a trend moving towards these alternatives, which have been boasted to include health benefits as well, the sugar crisis could bring smiles to certain sectors of the industry.

Tjut Rostina

senior art director/studio manager Lawrence Lee lawrencelee@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Aditi Basu, Chris Kenneally Dr David Cowan, Dr Piet L Buwalda Dr Zhenghong Chen, Harry Foster, David Hewitt Hidehiro Ueyama, Jeff Rohrer, Lori Covert, Michael Kerkez Professor Adisak Akesowan Roland Czuday, Vic Cherikoff 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

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OCTOBER 2009

Acrylamide On Canada’s Toxic List

C Ratcliffe, London, Great Britain

Ottawa, Canada: The Government of Canada is recommending that acrylamide and (Tris(2-chloroethyl) phosphate), also known as TCEP, be added to Schedule 1 of the Canadian Environmental Protection Act, 1999 (CEPA 1999).

A Magill, Boulder, US

F&N’s Thai Dairies Commences Operations Ay u t t h aya , T h a i l a n d : Fraser and Neave’s (F&N) has commenced its RM250 million (US$71.9 million) greenfield liquid milk plant in Rojana in the Thai capital city of Ayutthaya, 70 km north of Bangkok. The plant located at the Rojana industrial park is set to be a low-cost and efficient producer. Located on a 23-acre site, the plant which has a total capacity of 3.5 million cans per day or an annual production of about 11 million cases of product, is fully integrated with outsourced hole in the wall can manufacturing facility and onsite logistics operations. The Thai plant will serve as a blueprint for a new plant in Malaysia. The RM350 million plant will be located at the Pulau Indah Halal Hub in Selangor. Construction works are expected to start later this year, and is targeted for completion by 2011/2012. The Rojana plant is geared

towards serving a consumer base of 200 million covering Thailand, Myanmar and Indochina. Turnover of the dairies division leapt from RM600 million in 2006 to RM1.95 billion in 2008. Sales revenue for the first nine months of 2009 was RM1.4 billion and operating profits improved by 50 percent to RM97.1 million. Sales revenue for F&N Dairies Thailand is expected to reach RM900 million this year. F&N also aims to further leverage the halal credentials of its new Malaysian plant to serve the growing and relatively untapped Muslim markets in the Middle East, Africa and Indonesia. In Malaysia, F&N Dairies is the dominant player in the canned milk segment accounting for over 60 percent and about 80 percent of the sweetened condensed milk and evaporated milk segments respectively. Sales revenue is expected to exceed RM1 billion this year.

C a n a d a ’s h e a l t h m i n i s t e r, Leona Aglukkaq, and the country’s environment minister, Jim Prentice, announced the release of the final screening assessments and proposed risk management approaches for 19 substances assessed in Batch 5 of the Chemicals Management Plan. Health Canada is implementing a three-pronged risk management approach to reduce Canadians’ exposure to acr ylamide from food sources. The approach includes pressing the food industry to develop and implement acrylamide reduction strategies for use by food processors and the food service industry; regularly updating consumption advice; and coordinating risk management efforts for acrylamide in food with key international food regulatory partners. The government is also proposing to add acrylamide to the Health Canada Cosmetic Ingredient Hotlist and to the Environmental E m e rg e n c i e s R e g u l a t i o n s o f CEPA 1999.


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OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

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Jack Daniel’s Meat Business Move KentuCKy, uS: Jack Daniel’s Tennessee Whiskey has partnered California-based Completely Fresh Foods, to launch a line of ready-to-eat meat entrees. The heat-and-serve offerings include baby back ribs, roasted beef brisket, pork loin, barbeque pulled pork, barbeque pulled chicken and other ‘center of the plate’ home meal products. The national launch comes at a time when grocers are experiencing increasing popularity and consumer demand for higher quality fully prepared ready-to-serve entrees for use as home meal replacements (HMR). In fact, the retail market for refrigerated foods in US grocery stores is projected to reach US$55 billion in 2009.

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INDUSTRY & MARKET

Quick Bites

P Moscas, Barcelona, Spain

Brückner Sells Off Kiefel Extrusion GmbH

Malaysia’s Meat Sees Sharp Price Increase London, UK: Malaysia’s GDP growth forecasted to come in at 3.4 percent in 2009 as demand for the country’s exports fall. According to the report by research company, companiesandmarkets.com, despite the poor state of the overall economy, prices for many key food items have stayed high. Consumers have been particularly sensitive to the high price of meat. Prices for chicken and pork rose sharply through the first half of the year, and at the time of writing were back up around the level seen at the height of the ‘food crisis’ of 2008. Both consumer groups and the government have blamed producers for the high prices, complaining that they have continued to go up even after the price of feed had stabilised. Producers have blamed the rises on high demand and continued low profitability in the livestock production sector following the rapid rise in input costs in 2007 and 2008. The Malaysian government, keen to avoid stoking public anger at a time of heightened political tension, is threatening to get tough on livestock producers if meat prices remain high. The Ministry of Domestic Trade, Co-operatives and Consumerism

first attempted to bring together producers and traders in a committee on chicken pricing, but received no interest from producers. The ministry is now threatening to issue import permits for both pork and chicken meat if prices do not come down. This would expose domestic producers to cheaper imports from northern neighbour Thailand as well as further afield. Malaysia is now aiming to increase its self-sufficiency in food production following the food scares of last year. The disbursal of funds and levels of protection given to the agricultural sector will remain high on the agenda over the coming year. The recession has also impacted the rice market, with the government struggling to deal with a surge in demand for subsidised low-cost rice. The government has been providing millers with subsidies to produce low-grade 15 percent broken Super Tempatan (ST15) rice. The cheap rice has, however, proved increasingly popular with regular consumers, as the recession has hit pockets. As the economy returns to growth next year, consumers are likely to switch back to higher grade rice.

Worms, Germany: Brückner Technology Holding GmbH’s equity interests in Kiefel Extrusion GmbH, as of January 1, 2009, will be sold Reifenhäuser GmbH & Co KG Maschinenfabrik. The Kiefel plant, located in Worms, will be the headquarters of the new business unit Reifenhäuser Kiefel Extrusion. In 2008, Kiefel Extrusion GmbH together with its subsidiaries had a turnover of €40 million (US$57.3 million).

Alfa Laval Group Acquires South Korean Company Lund, Sweden: Alfa Laval Group, a heat transfer, centrifugal separation and fluid handling company, has acquired 90 percent of the shares in South Korean company, LHE. The company targets the compact plate heat exchanger market, with sales of about SEK 750 million (US$108.8 million) in 2008. LHE has been consolidated into the Alfa Laval Group from September 1, 2009.

India To Monitor Sugar Stocks From Mills New Delhi, India: Sugar stocks released by mills will be monitored by the Central Board of Excise and Customs (CBEC), as instructed by India’s food ministry. In a report by the Economic Times, this is to prevent hoarding and check retail prices from going down, especially with the upcoming festive season and polls in three states. Retail sugar prices in India were at Rs 37-40 (US$0.77 – 0.83) per kg at the time of reporting. This is a sharp increase from Rs 16-17 per kg last year.


BUSINESS NEWS

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

Veolia Receives Two Frost & Sullivan Awards LONDON, UK: Frost & Sullivan has conferred two awards on Veolia Water Solutions & Technologies (VWS). The ‘2008 Frost & Sullivan European Pharmaceutical Water & Wastewater Treatment Business Development Strategy Leadership Award’, was given to VWS for its strategies that have enabled it to consolidate its position as one

wastewater treatment value offering to customers,” explains Frost & Sullivan Research Analyst Fredrick Harry Royan.

In the last few years, the company has adopted an aggressive growth strategy based on major acquisitions. The defining factor of the acquisition strategy has been a focus on sustainability.

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of the leading process water and wastewater solution providers for the pharmaceutical industry in Europe. The ‘2008 Frost & Sullivan CEO of the Year Award in the Global Water and Wastewater Treatment Technology Market’ is presented to Jean Michel Herrewyn for his role in steering this growth. With Jean Michel at the helm, the company has shifted from a market segment-based approach (which involved the division of the water industry into three segments: municipal, industrial water and industrial wastewater treatment) to one focused on water and wastewater treatment technologies. “Realising that the key expertise of VWS was in technologies, Jean Michel emphasised the company’s strategic focus on water and wastewater treatment technologies, placing technology at the core o f t h e c o m p a n y ’s w a t e r a n d

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

14

INDUSTRY & MARKET

appoInTmenT & noTICe fOrtitecH AppOintS HeAd Of tecHnicAl

heerlen, netherlandS: DSM Food Specialties and Sanovo Engineering have joined hands in a partnership for egg processing. This partnership, which also contains a joint development agreement, will focus on bringing the technologies of both companies to market.

uS Foodservice Disposables To Hit uS$17.7 Billion OhiO, uS: US demand for foodservice disposables is projected to advance 3.5 percent per year to US$17.7 billion in 2013, according to a study by the Freedonia Group. Growth will decelerate from the performance of the past decade, but will reflect a recovery from the recent weakness in the US economy. In addition, value advances will be tempered by more moderate price increases for raw materials following sharp spikes, primarily due to resin pricing volatility and high energy and transportation costs, in the 2003-2008 period. Despite these factors, demand for disposables will be supported by continued growth in the share of away-from-home food expenditures as the economy recovers, along with faster-paced lifestyles and the willingness of consumers to pay for convenient, ready prepared foods. The fastest gains are anticipated for packaging products, which are forecast to increase at a 4.2 percent annual pace to US$8.2 billion in

Rema Nasaredden, AZ, US

Andrea Kratzenberg, NRW, Germany

DSM and Sanovo Join Hands For egg Processing

Fortitech asia paciďŹ c welcomes yap sze shong as the company’s head of technical, based in malaysia. mr yap will oversee the formulations, lab and quality control groups, coordinate activities between sales, technical, lab and manufacturing, as well as provide technical support to customers. He will also be responsible for all technical department activities including formulations, technical services, analytical, regulatory, quality control documentation and Iso 9001 issues.

2013. Advances will be fuelled by above-average revenue growth in the large limited service segment, which accounts for nearly half of overall restaurant revenues. However, it generates a much higher share of foodservice disposables demand. The fastest growth is expected for wraps and lids, with most container types also expected to register healthy gains. Demand for ser viceware,

including cups, dinner ware, utensils and other products, is forecast to increase 3.2 percent annually to $8 billion in 2013. Packaging and serviceware made from biodeg-radable materials will post robust advances from a low base. This is the result of increased price competitiveness with petroleum-based plastic materials, rapidly expanding capacity, increased pressure on foodservice operators to reduce their environmental footprint, and growing bans on polystyrenebased disposables. Disposables demand in eating and drinking places, which generated 66 percent of the total in 2008, is expected to log growth in line with the overall average. Retail and vending will represent the fastest growing disposables market. Gains will be propelled by the growing presence of prepared foods in supermarkets, warehouse clubs, convenience stores and other retail stores.


BUSINESS NEWS

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

life extension antioxidants, hindered phenols antioxidants, gallate antioxidants, vitamin C and E antioxidants, and ethoxyquin antioxidants. Pork continues to be a highlypreferred meat in the EU, particularly in Spain and Poland, and has gained in popularity since avian flu outbreaks were first discovered. In general, there has been a long-term increase in the demand for poultry across the European region. Poultry consumption per capita has grown rapidly each year and overtook beef consumption in 1996, maintaining a strong lead ever since. Since then,

WOLF Verpackungsmaschinen GmbH Bettenhäuser Str. 3 D-35423 Lich-Birklar Tel.: +49 (0)6404-9182-0 E-Mail: contact@wolf-pack.de

www.wolf-pack.de

2541

London, UK: The high demand for prepared foodstuffs and convenience foods requiring better protection from oxidation bolsters the use of antioxidants. Nevertheless, growing industry costs continue to bog down the antioxidants market in Europe. New analysis from Frost & Sullivan, EU Food and Feed Shelflife Extension Antioxidants Market, finds that the market earned revenues of over US$257.6 million in 2008. It is estimated that it could reach US$348.6 million in 2015. The study covers prospects for shelf-

the rapid growth in the antioxidant market is due in part to the higher levels of concentrate feed required for pig and poultry production. However, Europe’s aversion to genetically modified (GM) materials poses a challenge to manufacturers. The issue will likely hinder the volume growth of the food antioxidants market. “Further, fluctuating raw material prices, affected by unpredictable changes in climate as well as social, economic and political factors,” explains the research company’s program manager, Sangeetha Srinivasan. “Competition is also possible from supplies of basic antioxidants from low-priced markets such as China and India.”

Enquiry Number

Increased Demand for Convenience Drives Antioxidants Market


BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

16

INDUSTRY& &INNOVATIONS SCIENCE MARKET

Marylan d, U S : Agricultural Research Service (ARS) scientists are mapping an array of county-level data from US states Maine to Virginia on weather, soil, land use, water availability and other elements. Then, they will use their map to model potential crop production and find out where local food production could meet current and projected demand – and where it won’t. Until recently, low fuel prices have contributed to the globalisation of the US food system. Food crops that are grown and processed in one region are often transported over long distances to a range of different markets. As a result, many of the fruits and vegetables consumed in the US Eastern Seaboard Region have been produced and brought

W Keys, US

Mapping & Modeling Eastern US Food Production

in from other parts of the country or other parts of the world. R e s e a r c h l e a d e r, Wa y n e Honeycutt, and agricultural engineer, David Fleisher, believe that relying

more on the strategic production of locally grown food can counter the challenges of rising transport costs, growing population demands and vanishing farmlands. The scientists are collaborating with a range of partners to model actual crop production practices, and the flow of agricultural products into supply chains, including all the associated handling and transportation costs, from farm field to market. This will help identify how the costs and benefits of locally grown produce compare with produce that is transported over long distances to the Eastern Seaboard market.

S Cumming, USA

Polyphenols Could Extend Shelf-Life Omega-3 Formulations’ Newfoundland, Canada: Researchers from Nova Scotia Agricultural College and the Memorial University of Newfoundland, Canada, have found a possible solution in protecting Omega-3 formulations. The study published in Food Chemistry stated that the antioxidant properties of naturally occurring flavonols and quercetin glycosides, were examined and compared with common food antioxidants butylated hydroxytoluene (BHT) and α-tocopherol. The antioxidants were incorporated into selected polyunsaturated fatty acids (PUFA) or fish oil in aqueous emulsions and bulk oil systems. The test showed that the effectiveness of quercetin was similar to or greater than quercetin glycosides, inhibiting lipid oxidation in the oil-in-water emulsion systems. The oxidation was induced by heat, light, peroxyl radical or ferrous ion. In bulk fish oil, C-3 glycosylation enhanced the antioxidant activity of quercetin. The effectiveness of quercetin and its glycosides was greater than that of α-tocopherol in the emulsions. Quercetin and quercetin-3-O-glucoside exhibited a better antioxidant activity than BHT in bulk fish oil; however, the reverse was observed in the emulsions of Omega-3 PUFA and fish oil systems. In conclusion, quercetin and its glycosides were more effective than α-tocopherol in emulsion systems.


BUSINESS NEWS

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

17

CHINA FOCUS

Food Accidents To Be Reported Within 6 Hours Beijing, China: A government draft regulation has been issued, requiring Chinese food and drug regulators to report food accidents to authorities within six hours. According to Xinhua, the draft was issued by the country’s State Food and Drug Administration (SFDA), and demands that accidents involving 30 or more people to be reported within the stipulated time. For food safety accidents that occur on campuses, during nationwide festivities, involving 100 people or more, or deaths of one or more people, food and drug regulators should report them to the SFDA ‘in a timely manner’, and not just based on the six hour reporting requirement. In the event of food accidents involving catering services, they are

China Denies Restrictions Imposed On EU Pork Beijing, China: China has stated that no restrictions were imposed on pork imports from the European Union (EU). In a report by Xinhua, Yu Taiwei, head of China’s quality watchdog’s food safety export and import bureau said that its demand for health certificate from EU imported pork was needed to prevent the spread of A/H1N1 flu. China had launched the ‘General Administration of Quality Supervision, Inspection and Quarantine (GAQSIQ)’ on September 18, which required additional testing on all pork meat from five countries including Denmark, France, Italy and Spain.

required to report to medical authoriand drug regulators at all levels ties and food regulators at or above to formulate emergency plans to LCS, APFI, 124 x 200 mm, CC-en37-AZ023_07/09 the county level within two hours. deal with food accidents based on The SFDA has also asked food local conditions.

Life is liquid. (6)

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

18

CHINA FOCUS

China To Lead Growth In Containerboard Demand

Asia Asian boxboard consumption ratio to favour virgin grades as the booming middle class in the region will buy more high-quality packaged products. Major producers in the region will enjoy better profit margin on virgin containerboard grades. New capacity from China will also concentrate on the virgin grades. “China containerboard consumption will reach almost 84 million tonnes by the end of 2024,” said Alex He, Economist Asia Paper Packaging. He continued, “China c o n t a i n e r b o a rd c a p a c i t y w i l l

also see continued growth, with an annual increase averaging 6 . 3 p e rc e n t f ro m 2 0 1 0 - 2 0 2 4 . However, both China, and the remaining Asian markets will be relatively small net exporters of recycled containerboard during this period.” J Nix, Salt Lake City, US

Massachusetts, US: China’s set to lead the global demand for containerboard packaging with an average growth of 6.6 percent through 2024. In the RISI G l o b a l 1 5 - Ye a r P a c k a g i n g O u t l o o k s re p o r t , containerboard demand growth is expected to average 5.6 percent in Asia and 1.4 percent in North America.

North America Bans on plastic bags not expected to lead to revival in paper bag markets, as reusable bags are quickly gaining a foothold in many markets. Competition from alternative packaging products will continue to restrain domestic boxboard demand growth for the next 15 years - no more than three percent demand growth by 2024.

Europe Despite four percent annual growth over the next 15 years, limited investment on the Eastern Europe carton board capacity base should result in net imports increasing by 60 percent relative to 2008

level. Construction of two new recycled containerboard mills in eastern Europe is not expected to significantly threaten the western European suppliers as the region is expected to continue to run substantial trade deficit.

NPA To Continue Development Program Through 2010 WASHINGTON DC, US: The Natural Products Association (NPA) will continue its participation in the US Department of Commerce’s (USDOC) China Market Development Cooperator Program (MDCP) through fiscal year 2010. The award was granted to NPA in 2007, as part of the annual programme, which builds public and private partnerships by providing federal assistance to non-profit ‘export multipliers’. This includes trade associations that are particularly

effective in reaching small and medium size enterprises. The grant allows the NPA to expand its business in China, while also helping to safeguard the global supply chain for natural products. NPA’s efforts through the MDCP strengthen this valuable international supply chain and helps improve market access conditions for US manufacturers; safeguard and manage the supply chain, and expose both US and

Chinese manufacturers to market opportunities through trade missions and trade show participation. “Currently, China’s health product industry trails the US, Japan and the EU in sales, but has tremendous potential for sizeable growth,” said Jeff Crowther, executive director of NPA-China. “With proper regulatory change, China will become the largest market for natural products by 2020. Simply put, China cannot be ignored nor can it lack industry representation.”


BUSINESS NEWS

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

19

SCIENCE &CHINA INNOVATION FOCUS

2519

pace of reforms over the past 12 months. Some sectors have reported that the situation has actually gotten worse as industrial-policy interventions and foreign investment restrictions have increased.

The European Chamber believes that China can play a proactive role in easing trade tensions by arresting the regression in the reform process observed in many industries, and adopt measures to build a level playing field for all businesses in China. The paper will be presented to government and regulator y agencies in China, to the European Commission and EU member state governments, and to a wide range of business organisations and companies in China and Europe. Following the launch of the position paper, members of the European Chamber will brief senior officials at the European Commission.

Enquiry Number

Beijing, China: This year’s European Business in China Position Paper 2009/2010, indicates that further opening up and fundamental reforms are needed more than ever. This is not only to maintain the attractiveness of China as an investment destination for European businesses, but also for the country to build a sustainable economic recovery. The position paper by the European Union (EU) Chamber of Commerce in China is the ninth edition of the primary annual lobbying document. According to the paper, E u ro p e a n b u s i n e s s e s h a v e observed a slowdown in the

E Charlton, Menlo Park, US

EU Chamber Urges Further Opening Up & Reforms


PRODUCT HIGHLIGHTS 20

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

Ingredients

Chr Hansen: Premium Yeast For Wine The Prelude from Chr Hansen offers winemakers the benefit of wild alcoholic fermentations without the risk of losing control of the process. The yeast can be applied to white, blush or red wines (still or sparkling). It also gives the additional complexity of being closer to wild ferments. It is a pure strain of Torulaspora delbrueckii and a premium yeast product for wine making because it allows for some of the advantages from wild alcoholic fermentation: mouth feel, complexity and specific flavors in the wine. _____________________________ Enquiry No: P0900

Kalys: Gastronomy Kits Kalys of France provides a range of natural ingredients and food additives. The Kalys Gastronomie kits consists of a detailed user guide, ingredients packed in pre-measured packets and a number of utensils (pipettes, food-grade silicon pipes, etc). The cooking student will then be able to make original recipes. The recipes include the formulation of pearls, which once bitten into, will release fruit juice or a coulis. It is suitable for use in cocktails, parfaits or desserts. Another recipe is the sweet or savoury jelly spaghetti in user’s choice of flavour, made from fruit juice or cordial, herbal tea or vegetable juice. Presented in small packages, these products are available in ready-to-use kits or in pre-measured refill packets. _____________________________ Enquiry No: P0902

Danisco: Process For More Juice Danisco’s MaxJuice Process secures juice manufacturers up to 20 percent more yield at the highest possible quality. The integrated solution comprises of enzymes from the Pektozyme range. The pectolytic enzymes prepare apple mashes for pressing. The resulting juice extract has a particularly low pectin content and viscosity, making them ideally prepared for depectinisation and clarification and allowing high filtration rates. The residual juice is then extracted from apple pomace, which is otherwise regarded as waste. The enzyme also prevents haze development in juice concentrates. _____________________________ Enquiry No: P0901

Roquette: Pea Protein Nutrition Nutralys by Roquette, is extracted from a vegetable, and is a protein suitable for slimming food products. The ingredient is sourced from the pea, a 100 percent natural, non-GMO, gluten and lactose-free raw material. It is also compatible with organics in both the EU and the US and is a permitted part of the allowable ‘non-organic’ fraction of organic foods (up to five percent in the EU). Being spray-dried, it has inherently good flow properties, and is easily dispersed, with reduced dust and foam formation, making it easy to use in manufacturing environments. Ideal for premium quality slimming foods, the ingredient can be used alone or in combination with other vegetable protein sources to create ‘all vegetable’, vegetarian products, or in combination with milk proteins for a balanced intake of animal and vegetable protein. _____________________________ Enquiry No: P0903


OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment & Services

Convotherm: Combi Steamer Convotherm’s Mini is a combi steamer that allows a variety of cooking methods like roasting, grilling, steaming, poaching and baking in one appliance. The Mini combi come with six different ranges with GN 2/3 or GN1/1 in different sizes and has a maximum width of 51.5 cm. The advance closed system helps save approximately 30 percent energy and water at each cooking step, 10 percent of time saving and a required cooking temperature which is 15 percent lower. ___________________________ Enquiry No: P0904

Schneider Packaging: Central Palletising System Schneider’s Stack & Wrap Palletising Cell combines two or more lines into one centralised automated palletising station. The palletising cell integrates stretch wrapping and builds the unit load on the stretch wrapper, enabling the load to be wrapped while it is stacked, rendering the load extremely stable. The stack and wrap palletising cell has the ability to simultaneously palletise different lines with different size and type products. Using Fanuc robotic arms, the company customises a range of end-of-arm tooling that enables the complete consolidation of case, tray or bag lines onto one central palletising system. _____________________________ Enquiry No: P0906

Cognex: Vision Tools For Solar Cells

IQF Frost: Pizza Topping Freezer IQF Frost, the Swedish solutions provider, enters into the pizza topping freezing segment with the OctoFrost models 2/1 and 1/1. The freezers are ideal for pizza topping requirements on maintaining an attractive appearance, product volume, complete separation, and space utilisation. Both models have a capacity of 500 to 1.1 kg/hour, and 500 to 700 kg/ hours respectively, with a compact design and limited space requirements. _____________________________ Enquiry No: P905

Cognex has further expanded its range of inspection solutions for solar cell manufacturing processes. The VisionPro Solar Toolbox includes pre-configured software tools for the most common vision alignment and inspection applications in photovoltaic (PV) solar production. With the addition of the toolbox, users have the option of working either with the basic software library or using the pre-configured tool set as a starting point for setting up vision inspection and alignment applications. The software’s range of tools for location, identification, and inspection can be leveraged throughout the value chain to help manufacturers achieve higher quality, faster throughput, and better process control. _____________________________ Enquiry No: P0907

21


PRODUCT HIGHLIGHTS 22

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

Equipment & Services

ColorMatric: PET Barrier ColorMatrix, a UK based plastic liquid colourants and additives manufacturer, has developed the PET barrier technology, Amosorb SolO2. This technology ensures extended product protection and longer shelf life in oxygen-sensitive beverages, particularly beers, wines and juices. It combines oxygen scavenging with barrier properties, providing protection from O2 ingress, CO2 loss and potential product degradation. Colour can be added, to allow brand owners and converters to customise the aesthetics of their products. Specifically developed for oxygen-sensitive beverages, where empty bottle storage may be required, it can delay CO2 egress by up to 30 days. The barrier can be used with any type of PET resin and is suitable for both mono-layer and multi-layer PET containers. ___________________________ Enquiry No: P0908

Elopak: Aseptic Machine For Longer Shelf Life Elopak’s first machine entry into the two-ltr Aseptic High Acid Juice market has been commercially released with the E-PL90HA. The machine builds upon the E-PH90UC and adds aseptic technologies, which will extend ambient shelf life up to one year depending on product, combining large capacities with flexibility. The machine has a standalone control unit for all aspects of cleaning and sterilisation, as well as a centralised air management and exhaust system, which controls the air in the filling environment. _____________________________ Enquiry No: P0910

JBT: SPACE Aseptic Filler Mocon: Oxygen Headspace Analyser The Pac Check model 450 EC from Mocon is a benchtop oxygen headspace analyser, and is a costeffective option for smaller companies who previously could not afford package headspace analysis. A simplified menu enables users to go from set-up mode to test in less than a minute. With an O2 range of zero to 100 percent, it is suitable for package types from small blisters to large pouches. It also allows both automatic and manual gas sampling. Features of the analyser include a sensing system that knows when a blockage has occurred in the testing line. It also has a calibration system that uses ambient air and advanced electronics to perform a two-point calibration. The analyser has a footprint of 21.5 cm by 29 cm, and can handle a minimum sample size of 5 cc for auto mode, and 3 cc for manual. _____________________________ Enquiry No: P0909

The JBT FoodTech spout-less, pouch, automatic, compact & ecological (SPACE) aseptic filler features a similar aseptic head to the company’s industrial filling equipment. The filler was developed for high and low acid food and beverage products, and thicker products with particulates. The pouch openings for the aseptic filler are equivalent in size to a two-inch spout. Within the filling chamber, a device opens the pre-sterilised pouches with a knife, securely holds the pouch for filling, and aseptically seals the pouch. The spout-less filler was designed to fill a range of pouch sizes from 0.8 to 2.6 gallons (three to 10 ltr). The application can provide the processor with cost savings through efficiencies, including the elimination of the cost of the pouch spout. _____________________________ Enquiry No: P0911


OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment & Services

Linpac: Tomato Tray Range

Serac: Aseptic Filling-Capping System

Linpac Packaging has produced a range of trays for tomatoes, featuring a design that aims to satisfy consumer demand for packaging that offers better product presentation. The tomato trays has been developed in response to demand from packers and retailers for designs that incorporate recycled content, along with better presentation. The trays are suitable for flow wrapping and are available in a variety of colours that can be matched to existing product colour coding. The tomato trays can be manufactured in HIPS (high impact polystyrene) with rPET (recycled PET) or other recycled content, and come in a range of sizes suitable for standard, vine, plum and baby plum tomatoes. _____________________________ Enquiry No: P0914

The SAS4 by Serac has speeds of up to 900 bpm, and can handle HDPE or PET bottles with up to three different necks. The multiflow nozzles allow the filling of products such as juices with pulp, green tea, soymilk or milk coffee without any mechanical adjustment. Downtimes are kept to a minimum with a format changeover of less than 15 minutes for similar neck bottles. The machine’s Top Fill bottle decontamination for PET ensures consistent decontamination parameters, even for bottles with complex shapes or handles. The RABS cabin within the setup also enables 120 hours production runs, while allowing access without sterility break. _____________________________ Enquiry No: P0912

Wiley: Microbial Safety Of Fresh Produce

Ace: PET Shock Absorbers Industrial PET shock absorbers by Ace have been designed to handle the stretch-rod and mould applications of PET container production equipment for the food and beverage industries. These durable shock absorbers provide initial soft touch contact, fast through-stroke time and a longer stroke, resulting in the elimination of the damage causing impact forces created by the moving load. The absorbers will also allow the equipment to run faster and longer with reduced component wear. End of stroke set-down forces are minimised as well, resulting in reduced downtime and increased production. _____________________________ Enquiry No: P0913

Examining the current state of the problems associated with fresh produce, Microbial Safety Of Fresh Produce, published by Wiley-Blackwell, reviews the recent, high-profile outbreaks associated with fresh produce. The book includes the possible internalisation of pathogens by plant tissues, understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables, and how to develop effective prevention and intervention strategies. The book was edited by Xuetong Fan, Brendan A Niemira, Christopher Doona, Florence Feeherry, and Robert B. Gravani __________ Enquiry No: P0915

23


PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

24

Aseptic Technology:

Ambient

The

Drive Force The ambient segment drives the growth of the dairy market in Asia Pacific, responding to increasing food safety and convenience demands. By Chris Kenneally, global marketing director, Tetra Pak

Over the last three years, the ambient segment has driven the growth of liquid dairy products (LDP) – white milk and other LDP – market in Asia, the Middle East and Oceania (Asia Pacific), with a compound annual growth rate (CAGR) of 11.8 percent. Chilled LDP grew by 2.6 percent CAGR and total LDP growing a healthy 4.4 percent during this time. Ambient LDP volumes have increased from 26.5 billion ltr to nearly 37 billion ltr from 2005 to 2008. This is out of a total of 128.5 billion ltr for the entire LDP category in 2008. Continued growth is forecasted for ambient LDP in the region, with a total CAGR of 8.2 percent

expected over the next three years, reaching nearly 50 billion litres in 2012. Chilled LDP is forecasted to grow at 2.5 percent CAGR over the next three years, and the overall LDP category is expected to increase by 3.7 percent by 2011. Force Behind Increase Driving much of this increase are primarily growing populations and rising household incomes in the region, which in turn, influence consumption habits. For example, in Vietnam, China and India, consumer diets continue to change as household incomes increase and dairy products, which are not

traditionally part of the Asian diet, become more widely available. In these markets, novelty as well as good nutrition is helping drive demand. As a result, consumption of LDP in Vietnam has increased by nearly 10 percent over the past four years to 984 million ltr. • China Consumption of LDP in China, which has grown by a CAGR of 13.4 percent from 2005 to 2008 – slowed temporarily in 2008 following the melamine crisis. However, despite the crisis, consumption of LDP in the country reached record levels in 2008. Consumption was some 27 billion ltr, 39.4 billion ltr when including soy milk and dairy alternatives such as rice, nut, grain and seed-based milks. In fact, over the past seven years, LDP consumption in China has grown by an average of over two billion annually, making it the second largest milk consumer in the world after India. • India Milk consumption continues to go up in India, which ranks first in the world, both in total


PACKAGING & PROCESSING

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

25

milk production and total milk consumption. This is driven by steady population growth and rising incomes. In 2008, milk consumption in the country was up by more than 2.6 percent from 2007 to nearly 51.5 billion ltr. Over the past four years, milk consumption in India has risen by a CAGR of 2.7 percent – with packed milk growing by 4.7 percent over the same period.

Asia Pacific Area Total LDP Mio Litres 150 000 128 470 112 824

Customised aseptic production solutions can enable dairy producers to achieve consistent product quality while reducing operating costs.

% CAGR 2008 - 2011

Loose

1.5%

1.3%

Chilled

2.6%

2.5%

Ambient 11.8%

8.2%

Total

3.7%

39.3% 42.2%

100 000 45.9%

28.1% 50 000

29.1% 30.6%

23.4% 0

FUeLLinG The LdP Trend As milk consumption grows, concerns around health and safety, as well as the desire for increased convenience, are fuelling a trend toward packed LDP. This is especially in the area of packaged ambient LDP, which offers a long shelf life with no refrigeration required before opening and no need for preservatives. Today consumers are much more aware that milk sold in ‘loose’ form instead of in packages, deteriorates quickly and can carry bacteria and diseases, including tuberculosis, typhoid

% CAGR 2005 - 2008

143 352

2005

28.7% 2008

32.6%

2011

4.4%

Source: Tetra Pak

and salmonella. For example, currently 65 percent of all milk consumed in India is consumed in ‘loose’ or unpackaged form, whereby milk is poured from one container to another. H o w e v e r, c o n s u m e r s are increasingly purchasing packaged milk, in either pouches or cartons. Over the past four years, consumption of milk and other LDP sold in pasteurised plastic pouches has grown at a rate of 4.5 percent annually, while milk sold in cartons has grown at a rate of 24.6 percent.

The asia PaciFic FronT In Asia Pacific, the powder segment has dominated the ambient packaged LDP category over the years, reaching over 14 billion ltr consumed in 2008. But whilst the powder LDP segment registered a CAGR of 6.7 percent from 2005 to 2008, the carton

segment grew by a CAGR of 16 percent over the same period. The change is also driven by the increasing number of busy, mobile consumers seeking readyto-drink products. Today, 38 percent of consumers in Australia and 25 percent in Thailand sip a drink while walking or driving at least once a week. This number tends to be even higher for younger consumers age 13 to 19. In addition, active households have less time for cooking so they are looking for products that are convenient, easy to use and easy to prepare. This often means switching from flavoured milk powder or baby formula in powdered form to liquid milk products. Drinks producers are i n c re a s i n g l y re a l i s i n g t h e benefits of aseptic packaging, for themselves and their consumers. In fact, products available everywhere and tasting as fresh as the day they were packed, with no loss of quality and nutritional value and without the need for preservatives or refrigeration – meet consumers’ requirements for increasing functionality, quality and safety coupled with customers’ demand for competitive advantages. For more information, ENTER No: 0920


PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

26

Case Study:

PETAsept For A

Syrup Kitchen

An aseptic nonreturnable-PET line replaces a line for returnable containers for soft drinks. By Michael Kerkez, project manager, Krones AG

In the Swiss town of Dietlikon, Coca-Cola Beverages AG has commissioned an aseptic nonreturnable-PET line for filling Nestea, plus carbonated drinks in the future, replacing a line for returnable containers. At the plant, the beverage company carries out filling of the soft drinks from the CocaCola family in bottles made of glass and PET, in sizes ranging from 0.33 to 2 ltr. Around 170 million ltr of soft drinks are filled here each year, corresponding to half the volume of Coca-Cola beverages in Switzerland. No Alternative To Aseptics Dietlikon runs a classic returnable-glass line, a nonreturnable-PET line, a kegging line, and the new PETAsept line. This latter replaced a line for PET returnables, which was no longer needed due to changing demand patterns. “This was in fact a global trend. The returnable P E T c o n t a i n e r s a re m o re expensive, the quality stipulations steep, and hygienic safety is not always 100 percent assured,” said Adrian Fritz, production manager at Dietlikon.

Switzerland is one of the countries boasting the highest iced-tea consumption rates. It’s here that the Nestea brand is at home.

Now there is recycled PET instead of returnable PET. It is widely known that the recycling quota in Switzerland is very high, reaching around 75 percent for PET alone. Coca-Cola, for instance, uses 50 percent recyclate (compressed into bales in the plant) for its new containers. “Maybe one day, we can go as high as 80 percent”, says an optimistic Adrian Fritz. “After all, technology never stands still.” However, all products, including

those from the non-returnablePET line and from the new PETAsept line, can likewise be packed in a jointly used cratepacking line. This is because the catering trade in Switzerland demands the same products as the retailers, but packed in crates for facilitating the return operation. “The main reason for installing the PETAsept line was the consumers,” explains René Noest Lüthi, the project manager


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27

Top: The blow-moulder has been erected on the hall’s upper floor. Left: The mixer is a highly flexible machine responding promptly to any control interventions. Below: The CIP system cleans the cold-aseptic filler BLOC and the sterilewater UHT, plus mixer, flash pasteuriser, sterile tank and syrup kitchen.

at Dietlikon, “They’re scouring the shelves for maximally natural products, they want to avoid preservatives if at all possible. Which means there’s no alter-native whatsoever to aseptic filling. Since there was no technology available in Switzerland for filling without preservatives, we had to import these products, from Italy. But from a certain volume upwards, this was no longer financially viable, and so we decided to install our own line, which simultaneously upsized our line capacity by 20 percent.” Separate Control Room The aseptic bloc, plus the

closure disinfection unit and the sterile tank, are all accommodated in a separate cleanroom, entirely par titioned off by stainless-steel walls. To protect the operating staff from unwanted noise and odours, the control room is in its turn also separated from this cleanroom and only accessible through a hygienically designed airlock.


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El Gran Dee

Quite generally, the entire line features a lot of stainless steel, dividing it up neatly into the various rooms involved: operator room, PETAsept room, process room, CIP room. “This was a stipulation originating at our group’s Central Engineering depar tment in Vienna, Italy. For our project, this department drew upon its vast fund of experience with anything concerning aseptics, and also laid down unambiguous specifications for the building,” explains Barbara Chicherio, the national quality manager. “In the run-up to this project, we had a lot of time to take a good, long look at our sister factories. After all, this was an all-inclusive investment we’re talking about, with the complete infrastructure, plus recycling and shredder systems, amounting to around E19 million (US$27.9 million),” she added. For this project, Krones supplied the process technology, comprising syrup kitchen, product flash pasteuriser, mixer, sterile-water UHT, CIP system, clean-steam generator and hygiene centre.

The syrup kitchen’s powder and concentrate station was of crucial importance for producing the Nestea products.

Powder Mixer & Flexible Tank Utilisation In the syrup kitchen, the various c o m p o n e n t s re q u i re d f o r making the product are mixed with water, as specified in the relevant beverage recipe. The syrup kitchen’s powder and concentrate station was of crucial importance for producing the Nestea products, providing as it does options for mixing powder into water and emptying small containers and barrels by means of suction lances. It’s here, for example, that powdered tea or vitamins are added. “Nestea is quite a special product because it’s blended while dry; and the processes required for dissolving the powder are a bit different from its liquid equivalents,” comments production manager, Adrian Fritz. The downstream final-syrup tank farm comprises three mixing tanks, each holding 20,000 ltr. The contents of tanker-trucks can be emptied into two tanks via a feed station for fructose and other liquid ingredients. There’s also an option for pumping liquid sugar from the existing liquid-sugar tanks into the fructose tanks, so as to upsize storage capacities for liquid sugar. The fructose tank farm in its turn consists of two tanks, each holding 20,000 ltr as well. The existing storage tanks for liquid sugar were connected to the filling route for the mixing tanks via a newly installed metering route. When the layout for the syrup kitchen was drawn up, a major focus was on reducing mixing phases and their concomitant product losses. An automatic valve rack pumps the syrup made in the syrup kitchen into the mixer, which is rated at 27,000 ltr an hour. The line processes two

components, and has been earmarked for making fruitjuice beverages, lemonades and carbonated mixed drinks, as well as still products. It features the following production steps: deaeration of the product water, syrup metering, carbonation and mixing. VarioAsept, AquaAsept, VarioClean, VarioDos To extend biological stability, the products are prior to filling flash-pasteurised, and passed to a 20,000 ltr sterile tank. During this process, the products are heated up to around 95 deg C, killing off or de-activating productspoilage germs.


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29

The syrup kitchen’s powder and concentrate station was of crucial importance for the production of the Nestea products.

To be able to compensate for fluctuations in filler output (which may range from zero to 100 per cent), a sterile buffer tank is required between the flash pasteuriser and the filler. This is especially since compliance with the parameters of time, temperature and flow rate can only be guaranteed with a constant flow of product. Any mixing phases encountered during operation can be collected in a rework tank and dosed into the mixer’s syrup pipe via a control valve. The sterile-water UHT sterilises softened drinking water and makes it available to the hygiene centre in the ring line

for post-rinsing after surface disinfection in the isolator, for preparing surface disinfection and for rinsing the bottles in the rinser. The filler, too, is flushed with sterile water after production has been completed. Another function is heating up the hot water for sterilising the aseptic bloc. The CIP system cleans the cold-aseptic filler bloc and the sterile-water UHT, plus mixer, flash pasteuriser, sterile tank and syrup kitchen with cleaning media from one tank each for caustic, acid and hot water, via two independent feed pipes. The hygiene centre comprises a jet system in the isolator’s

interior, plus a mixing station for solutions of chemicals, and controls preparation of the peracetic-acid solution, alkaline foam cleaning, gush-type sterilewater jetting, and sterilisation of the jetting system with food-grade saturated steam. In addition, a partitioned-off chemicals store has also been installed. Outside the hall, a new steam boiler house was built solely for the aseptic line, comprising two steam boilers, each rated at 3.1 tonnes an hour. For this, a 1,000 kg clean-steam generator and a reverse-osmosis system were supplied. The steam generators supply sterile, food-grade saturated steam as clean steam or as working steam to the following system components: hygiene centre, aseptic bloc, the flash pasteuriser’s sterile tank, sterilewater UHT, CIP system and nitrogen droppler. Laying the underground steam pipes to the bottling hall was quite an exacting technical challenge, crossing as they do an existing underground media channel. Cooperation Makes It Happen Commissioning work began in July 2008, and a 24-hour validation had already been completed by the end of October 2008. “Probably the most important part of it was that we had the returnable-PET crew trained for six months, outside the plant as well, on the aseptic line. We gave our staff the most intensive training possible, fully aware of its importance, turned them into A-PET specialists and in the end hired another ten people so as to satisfy the requirements entailed by continuous operation”, explains Mr Fritz . For more information, ENTER No: 0921


ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

Soy Protein:

Towards

As health-promoting substances, phytochemicals and non-nutritive substances can be considered functional in foods. These may be lignans, isoflavones, saponin and phytates, which can be found naturally in soybean, flaxseed and some fruits and vegetables. However, soy has been shown to possess natural antioxidant activity that may combat oxidative degradation that could lead to disease inside the body. The application of konjac flour in low-fat foods that have a positive effect on health beyond normal nutrition when consumed has been extensively investigated. The possibility of utilising konjac flour and soy protein isolate (SPI) composite wheat flour in bakery products, was hypothesised to create a better product, which is lower in fat and has more healthpromoting substances. However, there is limited literature research that explores

the utilisation of both konjac flour and SPI together. Therefore, the purpose of this study was to use both konjac flour and SPI in a chiffon cake with 50 – 70 percent vegetable oil reduction. The physicochemical and sensory properties of chiffon cakes were evaluated and caloric values were also determined. Cake Preparation Reduced-fat chiffon cake was prepared by using a mixture of wheat flour / konjac flour/ SPI in the ratio of 89.5:0.5:10, together

Kristina Mileva, Bulgaria

The possibility of utilising konjac flour and soy protein isolate (SPI) composite wheat flour in bakery products was hypothesised to create a better product, which is lower in fat and has more health-promoting substances. By Professor Adisak Akesowan, School of Science, University of the Thai Chamber of Commerce

M Martinelli, Sydney, Australia

Healthier Cakes

with 50 percent, 60 percent and 70 percent replacement of the soybean oil with water. The dry ingredients (100 grm of flour, 112.4 grm of sugar, 3 grm of salt and 3 grm of baking powder) were thoroughly mixed in a bowl by hand. The 55.5 grm of egg yolk, 60 grm of soybean oil, 120 grm of orange juice and


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loss was calculated as: A – B/A × 100, where A and B were the weights of the batter and the baked cake, respectively.

JEA de Freitas, Portugal

3 grm of vanilla were poured into the dry ingredients bowl. These were then mixed with an eggbeater until smooth for about two minutes. The 100 grm of egg white, 0.7 grm of salt, and 0.5 grm of cream of tartar were whipped until they formed soft peaks. The sugar was added and whipped to form firm, moist peaks. The whipped egg white is then folded into the Reduced-fat chiffon cake was prepared by using a mixture of wheat flour / konjac flour/ SPI in the ratio of 89.5:0.5:10.

physicochemical analysis and sensory evaluation.

Lemuel Cantos, Cebu, Phillippines

Physicochemical Determination • Proximate analysis The reduced-fat chiffon cakes were homogenised to make the sample for analysis. Moisture content, protein, lipid, ash and carbohydrate were determined according to AOAC procedures.

flour-liquid mixture, gently mixed and immediately deposited into cake pans. The mixture is then baked at 170-180 deg C for 2530 min. The cakes were allowed to cool for an hour before they were packed in low-density polyethylene bags and stored at room temperature (27-28 deg C), for a period of 24 hours prior to

• Specific Volume Rapeseed displacement method was used to measure cake volume. The test cake was weighed and placed inside a box, followed by more mung beans (used in place of rapeseed), which were levelled across the top with a spatula. The displacement of the beans that were not required to fill the box was measured in a graduated cylinder and used to express the volume of the cakes. The cake volume divided by cake weight was used to express the specific volume of the cake. • Weight Loss The batter was weighed before baking, and the cake was weighed after baking. The percent weight

• Crumb Colour The crust surface of cake was sliced off to obtain a 3 cm × 3 cm cake piece. The colour was determined by using a colour f l e x c o l o u r i m e t e r. Va l u e s for L(lightness), a(redness / greenness) and b(yellowness / blueness) were recorded for three samples per batch using a 25 mm aperture. • Texture Profile Analysis The Lloyd texture analyser model LRX with 25 N load cell, and cross head speed 1 mm/min was used for texture determination. • Water Activity The water activity of the cakes was determined by using an Aqua Lab Model CX2, USA. • Caloric Value The total caloric value was calculated from the results obtained in the proximate analysis of the energy component. Sensory Evaluation Ten undergraduate students of the University of the Thai Chamber of Commerce (UTCC) were selected to be panellists on the basis of participant’s interest and discriminative ability. The panellists were trained before initiation in the experiment by using matching, ordering and ranking tests. Sensor y attributes for crust and crumb colour, tenderness, juiciness and sweetness were evaluated by using 13 cm unstructured line scale test. All testing sessions were held in a sensory evaluation laboratory with partitioned booth at UTCC. Unsalted cracker, apple juice and


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distilled water were provided to cleanse and rinse the palate between samples. Statistical Analysis The statistical design for physicochemical properties was a completely randomised design (CRD), while sensory data was conducted on randomised complete block design (RCBD). Data were subjected to analysis of variance (ANOVA) using Statistical SPSS for Window version 11.0. When ANOVA showed a significant effect at a level of five percent, treatment means were compared using the Duncan’s New Multiple Range Test. Results & Discussion • Chemical Composition & Total Caloric Values The chemical composition of chiffon cakes incorporated with varying levels of oil replacement with water is presented in Table 1. The moisture and protein content of reduced-fat cakes were significantly higher than those of the control cake, while the fat content tended to decrease with increasing levels of oil replacement. Based on SPI, one of the selected fat replacers is composed of 99 percent protein content, which is also providing a protein supplement in this study. Consequently, all reducedfat cakes were considered nutritious because the consumption of about 100 grm of each reduced-fat chiffon cake would provide approximately more than 17-24.5 percent of protein, and less than 38-55.2 percent of fat as compared to the control product. The values obtained in this study can be calculated as total caloric values of reduced-fat

Table 1. Proximate analysis and total caloric value of reduced-fat chiffon cakes Chemical determination Moisture (%) Protein (%) Fat (%) Ash(%) Carbohydrate (%) Total caloric value* (Kcal / 100 g)

Soybean oil : water ratio Control (100 : 0)

50 : 50

40 : 60

30 : 70

21.90c 6.83b 18.70a 1.95ab 50.62a

27.40b 8.50a 11.60b 2.14a 50.36a

34.30ab 8.11a 8.44c 1.79c 47.36b

35.60a 7.99a 8.37c 1.74c 46.30b

398.10

339.80

297.84

292.49

Means in the same row with different superscripts are different (p < 0.05). * Total caloric value was calculated from chemical composition (protein and carbohydrate = 4 Kcal / g ; fat = 9 Kcal / g). a, b, c

Table 2. Physical properties of reduced-fat chiffon cakes Physical determination

Specific volume (cm3/g) Batter weight loss (%)ns Water activity CIE color scales L* a* ns b* Texture profile analysis Hardness Cohesivemess Springinessns Chewiness Adhesivenessns

Soybean oil : water ratio Control (100 : 0)

50 : 50

40 : 60

30 : 70

5.95a 15.31 0.88b

5.04b 15.03 0.92a

4.71b 15.54 0.92a

4.67b 15.61 0.93a

49.81bc 8.15 26.31a

50.86b 8.26 26.02b

51.59a 8.23 25.75bc

49.25c 8.33 25.13c

0.84a 0.43a 11.82 3.82a -0.56

0.60b 0.34b 11.19 2.28b -0.16

0.53b 0.19c 11.23 0.64bc 0.53

0.51b 0.02d 10.83 -0.35c -0.58

Mean in the same row with different superscripts are different (p < 0.05). CIE color scales: L* = lightness (0 = black, 100 = white) a* = redness/greenness (+ = red, - = green) b* = yellowness/blueness (+ = yellow, - = blue) a, b, c

cakes indicating that total caloric value reduction was about 14.626.5 percent in relation to 100 grm of the control cake. • Physical Analysis Table 2 indicates that the control chiffon cake was significantly higher in specific volume than all reduced-fat chiffon cakes. As expected, water activity was significantly increased with increasing levels of oil replacement from 50 percent to 70 percent. However, there was

no significant difference for batter weight loss among the cakes. The crumb colour does not undergo the Maillard reaction, but it is affected by the ingredients in the formula. The crumb colour in this work was influenced by one of ingredients, coffee powder; consequently, the obtained colour data were different from any simple chiffon cake. Soybean oil is yellow; therefore, it would be expected that the crumb colour would become lighter with the reduction of this


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Sensory Evaluation As shown in Table 3, there were significant differences in sensory attributes, except for sweetness, among all chiffon cakes. Panellists perceived that the crust colour of cakes significantly decrease in darkness, when the soybean oil replacement with water was increased. The crumb colour of reducedfat chiffon cakes was also lighter than the colour of the control cake. These sensory colour data were confirmed by instrumental colour determinations using a colorimeter. The crust colour of cake is attributed to Maillard browning reaction, which requires the reduced sugar and a free amino acid to react and produce a brown pigment. Therefore, increased levels of water-diluted concentration of these substances decrease the Maillard browning reaction in reduced-fat chiffon cakes. Results also indicated that a significant difference in juiciness and tenderness occurred between

Table 3. Sensory scores of reduced-fat chiffon cakes Soybean oil: water proportion

Sensory scores*

Crust Color

Crumb Color

Juiciness

Tenderness

100 : 0 50 : 50 40 : 60 30 : 70

6.43a 4.92b 4.78bc 3.54c

4.36b 5.48ab 6.95a 7.17a

4.05c 5.32bc 6.29b 7.11a

4.41b 6.79a 7.53a 7.68a

Sweetnessns 4.65 4.83 5.46 5.13

Mean in the same column with different superscripts are different (p < 0.05). non-significant * Based on 13-cm unstructured line scale test: Crust color (1 = pale ; 10 dark), Crumb color (1 = dark color ; 10 = light color) , Juiciness (1 = dry ; 10 = moist), Tenderness (1 = tough ; 10 = very soft) and Sweetness (1 = slightly sweet ; 10 = strongly sweet). a, b, c ns

J Faber, Alaska, US

soybean oil and addition of water. It was interesting to note that the chiffon cake with 70 percent oil replacement showed lower L* value than that with 50 percent and 60 percent oil replacement, which may be due to excess level of water-affected texture with increasing juiciness or moisture of the cake. It was indicated that moisture in the texture played a role in colour determination. According to the texture data, reduced-fat chiffon cakes were significantly lower in hardness, cohesiveness and chewiness, except for springiness and adhesiveness, than the control cake. This phenomenon may be influenced by additional water added in the formula, although both konjac flour and SPI were used as fat replacement.

Reduced-fat chiffon cakes were significantly lower in hardness, cohesiveness and chewiness, except for springiness and adhesiveness, than the control cake.

reduced-fat and control chiffon cakes. It was observed that the cake with more fat being replaced with water produced a moist and tender crumb texture. Generally, when the fat or oil was decreased with no substitution, the cake exhibited a tough and compact texture, which may be due to the lack of fat content for trapping air bubbles occurring during mixing, and also less fat for disturbing the continuity of gluten formation. Both konjac flour and SPI functioned as water-holding capacity and made the water phase in batter more viscous. This resulted in trapped air bubbles in batter in order to form both framework and structure of the cake during baking. This can explain why the konjac flour and SPI can be used as a fat replacement. However, a weak structure was observed with increasing levels of water being

used for fat replacement, which expressed the tenderness of the products. Bottomline When a mixture of wheat flour / konjac flour/SPI was incorporated into chiffon cakes together with replacement of soybean oil with water, this resulted in lower specific volume, lighter crumb colour, higher water activity and lower springiness, cohesiveness and chewiness. With up to 70 percent oil replacement, the reducedfat chiffon cake exhibited the highest juiciness in relation to other reduced-fat cakes and the control cake. The total caloric value reduction in reduced-fat cakes was 14.6â&#x20AC;&#x201C;26.5 percent compared to the 100 grm of control chiffon cake. For more information, ENTER No: 0930


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Market Report

Soy Nutritional Utility And Product Potential In Asia Manufacturers are capitalising on the health benefits of soy, and this coupled with consumer preference for soy foods in Asia is sure to propel growth in the soy ingredient market. By Aditi Basu, senior consulting analyst, Frost & Sullivan with fast moving consumer goods players to capitalise on the FDA-approved health claim of soy proteins. Although the FDA-approved health claim for soy is based on its protein content, a number of other physiologically active components may contribute to its health benefiting effects. This includes saponins, phytic acid, fibre, globulins (storage proteins found in soy), and isoflavones. A number of health benefiting effects of soy are assigned singly to isoflavone. Key Applications Typically, soy flour, soy isolates, concentrates, and hydrolysates

are the key commercialised soybased ingredients used, apart from traditional applications of soy in the form of tofu. Usage is in the form of ingredient imparting specific health benefits or as a texture enhancer to improve food quality. Soy protein isolates (SPI) are one of the most common ingredients used in specialty food/nutraceuticals as well as pharmaceuticals. Isolates are a concentrated form of soy protein (up to 90 percent protein content) and used in infant formula, sports beverages, and nutrition bars. The hydrolysates have a better digestibility profile with

Yomi Yomi, Kyoto, Japan

Luis Rock, Buenos Aires, Argentina

Soy protein is an inexpensive form of non-animal protein and has emerged as an important functional ingredient in recent times. Soy and soy products are less expensive sources of digestible protein with protein quality close to that of fish protein. With the Food and Drug Administration (FDA) approving health claims of soy products for cardiovascular disease conditions, and a similar health claim approval by Joint Health Claims Initiative (JHCI) in the UK for joint health, health benefits of soy are now well known and documented. Key soy protein manufacturers are joining forces


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however, comparatively lower in the West. Fig 1 represents soybean consumption for India, China, and Japan.

Fig 1: Soybean Consumption

Soybean Consumption In KTPa

6000 5000

• China & Japan China is one of the largest users of soy protein in Asia with a record 24.5 million tonnes of soybeans imported in the financial year of 2004 – 2005. China recorded the highest consumption of soybeans in Asia followed by Japan.

4000 3000 2000 1000 0

2000

2001

2002 India

moderate protein content. Processed meat industry is a key application segment for both isolates and hydrolysates, where it is used to maintain/enhance protein content, flavour, increase water retention, and eventually reduce raw material costs. Soy ingredients are often flavoured and used as meat analogs/ meat replacers. Other soy-based ingredients such as soy flour and grits are primarily used in the bakery industry in food products such as cakes, candies, pancake mixes, pies, and doughnuts. A significant quantity of soy flour and grits are used in the pharmaceutical industry. This is to provide a fermentation media for the propagation of bacteria and enzymes used in drug manufacturing. Other end users include pet food and meat industries. Asian Soy Protein Market Soybeans grown worldwide are typically used for extraction of soy oil by means of crushing. A percentage of soybeans are processed into various soy

2003 Japan

China

Sales of all soy based products added up to around US$11 – 12 billion in 2008 in Asia alone.

products for direct consumption, or used as an ingredient in other industries because of its functional attributes. Traditional soy foods such as tofu and miso have been consumed in Asia, particularly Japan, China, and other Southeast Asian countries for long. An estimated 10 percent of protein consumption in Japan comes from soy food; traditional consumption of soy food is,

• India The Indian market for soy protein has been growing consistently as well. According to market estimates, sales of all soy based products added up to around US$11 – 12 billion in 2008 in Asia alone. This includes soy beverages, such as soymilk and soy fortified fruit beverages, being the largest categor y. Other product types were soy yoghurt, soy specialty infant formula, energy bars, non-dairy f ro z e n d e s s e r t s , a n d s o y meat alternatives. T h e g l o b a l s o y p ro t e i n ingredient major is the Solae Group, which is a joint venture between ingredient suppliers DuPont Inc and Bunge. Solae Group and other key suppliers like Cargill Foods and Archer Daniel Midlands, have their presence in Asia through joint ventures and local subsidiaries. For instance, Solae has set up a manufacturing facility in China by means of an agreement with Henan Luohe Shineway Industry Group, China’s largest meat processing company for a sum of US$75 million. This is to capitalise on the huge potential o f s o y - b a s e d p ro d u c t s i n the country.


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Rank Driver

Order of Impact 1 - 2 years

Order of Impact 3 - 4 years

Order of Impact 5 - 7 years

1

Growing acceptance of soy protein isolates/ concentrates as a nutritional ingredients

High

High

Medium

2

FDA-supported studies validating the health beneďŹ ts of soy proteins

High

High

Medium

3

Growing export market for Asian soy ingredients due to heightened demand of processed meat in the West

High

Medium

Medium

Medium

Medium

Medium

4

Improved image of health beneďŹ ts of soy proteins in spite of being linked with GM crops

Fig 2: Drivers For The Asian Soy Protein Market

DuPont has been marketing its select range of soy protein products in India as well through DuPont Protein Technologies International. The companyâ&#x20AC;&#x2122;s investment in the Indian market is an estimated US$3 million with plans of further investments and territory expansion. Apart from global majors, several domestic soy processors are also present in the Asian soy protein ingredient market. Regulations pertaining to soy usage in foods and beverages have been the biggest drivers for this market with a number of countries approving health claims labels of soy products. Improved emerging applications, increasing health awareness among consumers, and well documented health benefits are some of the other drivers, which have fuelled growth in the Asian soy protein market with an estimated average annual growth rate of six to eight percent. The following figure illustrates drivers for the Asian soy protein market in the order of impact.

tHe WAy ForWArD Soy ingredients are used not only as a health-benefiting i n g re d i e n t , b u t f o r t h e i r functional properties as well. Improved acceptance of nutritional attributes of soy ingredients owing to their protein/ isoflavone profile coupled with high growth in the Asian functional foods and beverages market is expected to drive the soy protein market in future. Competitive pricing of products, consistency in product quality, and the ability to valueadd and provide specialised solutions with high protein content, are some of the key competitive factors in the market. Global ingredient majors are investing more in R&D and cutting-edge product development leading to new product forms and emerging end-use applications. Local ingredient players on the other hand are monitoring new market trends by means of competitor benchmarking

and product form assessment, as such, leading to healthy competition in the soy ingredient market. Soy ingredients are largely used as meat replacers, meat analogs, and ingredients for bone health and cardiovascular diseased conditions. However, lately, soy proteins are also being positioned as weight management ingredients with several sports/energy bars, and dietetic products being launched with soy as an active ingredient. The market has seen good innovation in terms of new product formats with improved health benefits and market participants believe there is still a lot of untapped potential. Manufacturers are capitalising on the health benefits of soy, and this coupled with consumer preference for soy foods in Asia is sure to propel growth in the Asian soy ingredient market.

For more information, ENTER No: 0931


ADVERTORIAL

HGF-α

the most-talked-about beauty component compound in Japan

N

ewly-developed by Athena Bio Lab, HGF-α (Human Growth Formula α) has received a lot of attention in a number of countries. Headquartered in the United States, Athena Bio Lab is a world leader in anti-aging, with a medical network of top specialists in a range of fields at research facilities in 10 countries around the world. Based in Hawaii, they have researchers in residence at clinics in Japan, Italy, France, China, Canada, Brazil, Australia, Thailand, and South Africa, conducting research and clinical trials that focus on how young and beautiful they can make people. Representative Robert Peterson established Athena Bio Lab with “anti-aging” as its goal, and states that he would like to work with

major universities and research institutes around the world on humanitarian research that goes beyond the boundaries of anti-aging. HGF-α (Human Growth Formula α) was developed under the supervision of Athena Bio Lab, based on its predecessor, the aggregate amino acid HGF. HGF-α is composed of 18 types of amino-acid complex, and was developed through Athena Bio Lab’ research as a way of sustaining youth and beauty. Although much of the functionality of these amino acids has already been clinically proven, the type and quality of the amino acids used appears to be critical. As the aging population rises, “Anti-aging Medicine”, in which health and longevity is sought, has attracted attention in Japan in recent years. Some people go through popular “Anti-aging Medical Checkup” to determine the degree of aging, and others try dietary supplement that slows down the process of physical aging. This anti-aging market is rapidly expanding and its size has already reached 10 billion US dollars.

Anti-aging medicine differs from conventional medical treatments; it looks for signs of aging while a person is still healthy in order to minimize the decline of physical and mental fitness. This ultimate preventive medicine started its research around 1990 in the US. A number of researches are in progress in Japan, backed by the anticipation of rapidly increasing medical costs in the future. HGF-α has gone on advance sale in Japan and the US. Inquiries from other countries, however, are on the rise, and it will probably not be long before it attracts notice in new forms of foodstuffs.

Enquiry Number

2532


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Feel

Instant Noodles:

All In The

Instant noodle is becoming more and more popular through out the world due to its convenient serving method, long shelf-life, and easy storage and transportation. By Dr Zhenghong Chen & Dr Piet L Buwalda, Avebe Food R&D

Instant Noodle Processing Based on the method of dehydration, instant noodles can be classified into instant fried noodles and instant air-dried noodles. The production process is illustrated in Fig 3.

Fig 1: The top ten countries of instant noodle consumption (2007) 60 50.1

Servings (Billion)

50 40 30 20

14.9

10 o

5.5

na sia Chi done In

an Jap

4.2

3.9

A US ietnam V

3.2

2.2

1.6

1.4

s d ea ine lan Kor hai lipp i T h P

sia Rus

zil Bra

2.4

Fig 2: The average consumption of each person in the world 80

71

70 60

52

50 Packets

Since the first commercial instant noodle â&#x20AC;&#x2DC;Chicken Ramenâ&#x20AC;&#x2122; was launched in Japan back in 1958, the annual consumption of instant noodle in the world has increased dramatically. In 2007, the global instant noodle consumption was 97.8 billion servings, of which 88.4 percent was consumed in Asia Pacific countries. It is expected that the annual consumption of instant noodle will be 100 billion servings by 2009. China is by far the leading country for the consumption of instant noodles, while each Korean consumes the most annually (see Fig 1 and 2). Although wheat noodles are the traditional staple foods in Asia, instant noodle is becoming more and more popular through out the world due to its convenient serving method, long shelf-life, and easy storage and transportation. It is estimated that on average, each person in the world consumes more than 13 packs of instant noodles per year.

43

40

34

30

31

30

29

20

13

11

10 o

ea sia apan Kor done J In

d m es na ilan pin Chi Vietna Tha Philip

US

sia Rus

7

1.6

zil Bra

t Res

Fig 3: The flow chart of instant noodle production Mixing

Resting

Sheeting

Slitting & Waving

Steaming

Frying Packing

Cooling

Molding Air Drying

Cutting


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Living Up To Expectations Except for the noodle seasonings, which should meet different p re f e re n c e s a c c o rd i n g t o different food cultures, the instant noodle strand itself plays an important role on consumer’s preference. High quality instant noodle should meet the following requirement: • R a p i d rehydration (short preparing/cooking time) • Elastic and chewy texture

m a n u f a c t u re r s h a v e b e e n putting in great efforts to improve noodle texture. Starchy Business Noodles can be simply made from wheat flour with water. Different wheat flour results in different noodle quality. Wheat flour is mainly composed of wheat gluten and wheat starch (more than 80 percent). It has been recognised that even wheat flours with the same gluten content can Different wheat flour results in different noodle quality.

• S h i n y a p p e a r a n c e a n d slippery mouthfeel • Low cooking loss and low raw texture taste • After preparation, texture is maintained for several minutes While for snack noodle the following attributes of the noodle strand are required: • Soft crispy and crunchy texture • Clear mouthfeel • Preferable aroma • Good appearance (smooth surface and uniform structure) Since the strand is the main feature of a noodle product and greatly affects a consumer’s preference, instant noodle

result in significantly different noodle textures. This indicates that starch in wheat flour plays an important role on noodle texture. In the process of manufacturing instant noodles, the moisture content of the dough is around 35 percent. After sheeting and slitting, the noodle strands are steamed for three to six minutes. Under such short steaming treatment, the wheat starch granules in the core of a


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noodle strand are difficult to be gelatinised, as the core temperature is not high enough. The ungelatinised starches will result in a raw taste and poor texture of instant noodle. In practice, for a good quality of instant noodles, the gelatinisation level of the noodle strand (after steaming) should be higher than 85 percent. The rheologic properties of the swollen starch granules contribute to the elasticity, chewiness, slipperiness and rehydration speed of instant noodle. The contributions of gluten and starch in wheat flour for instant noodle are summarised in Table 1. Starch Applications In general, the wheat flour suitable for instant noodle production requires low ash, low lipid and medium protein content. However, wheat starch, which is usually ignored, is even more important for noodle quality. The addition of starches used for instant noodle quality i m p ro v e m e n t re q u i re l o w gelatinisation temperature, low lipid and protein content, high swelling ability, high elasticity o f t h e g e l a t i n i s e d s t a rc h

Table 1. Functions of gluten and starch for instant noodle Functions Processibility

Gluten

Starch

Build up network of the dough sheet and noodle strand

Balance the firmness of noodle strand

Quality

Balance the elasticity of the dough sheet and noodle strand during processing

• Gelatinisation degree of noodle strand; • Rrehydration speed • Appearance and texture

Table 2. Characteristics of commercial starches Starch

Tg (°C)

Lipid (%) 0.90

Potato 

0.05 0.06 Very low Very high

63.2

0.4 Low Low

Tapioca 64.5 0.10 0.12 Very low High  Corn

85.1 0.82 0.35 High

granules, and less odour. The characte-ristics of commonly commercialised starches are shown in Table 2. Potato starch is one of the most suitable ingredients for noodle quality improvement, and is popularly used in the noodle industry. However, if the short steaming treatment during noodle processing is noticed, the temperature at peak viscosity of starch pasting behaviour becomes more important.

Brabender Viscogram of Starches (5%, w/w) 100

1000

90 80 70 60 50 40 30

500

20 10

o

Temperature (°C)

NPS Tapioca Corn Wheat Stock_Temp

1500 Viscosity (BU)

Elasticity (Gel)

Wheat 86.1

Fig 4: Pasting behaviours of commonly used commercial starches

2000

Protein (%) Odor

This is the indicator of the temperature required for the starch granule to reach the optimum state for noodles during steaming. Therefore, a low temperature at peak viscosity and a high peak viscosity are preferred for noodle quality improvement. Figure 4 shows clearly that although the difference of the gelatinisation temperature between potato starch (63 deg C) and tapioca (64 deg C) is not big, the temperature at peak viscosity of potato (70.5 deg C) is much lower than that of tapioca (83.1 deg C). This indicates that potato starch granules are much easier to reach the optimum state than that of tapioca starch granules in noodle strands during steaming process. Fur thermore, the gelatinised large potato starch granules offer more elasticity and chewy texture for noodle products than small tapioca starch granules do.

0

o

10

20

30

40

50

60 70 Time (min)

80

90

100

110 120 130

Low 

For more information, ENTER No: 0932


HEALTH & NUTRITION

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

41

Recently, enzymes have been applied to food stuffs to prevent the formation of unwanted components such as acrylamide. Although lipase enzymes have been used in foods for a number of years, until recently they were restricted to the production of flavours for cheese production. Enzyme technologies are rapidly replacing many of the old chemical processes associated

bean oil do not always live up to the requirements of the food industry. Due to this, a number of processes were developed to modify fat melting properties. Hydrogenation of oils to increase the saturation of fats was one of the first of these, but it has been shown to result in high levels of trans fats. These trans fats, although having desirable melting properties, have been

of undesirable by products, whilst at the same time retaining more of the natural anti-oxidants from the starting products. Healthy Fish Oils The benefits of fish oils have been understood for many years, but the difficulty has always been to be able to get sufficient quantities of the omega-3 fatty acids into our diets. The levels in fish are often

Trans Free Fat:

Enzymatic

Interesterification

New enzyme products, new methods of immobilisation and new raw materials will all play a part in expanding enzyme applications. By Dr David Cowan, customer solutions manager, Novozymes with high trans fat levels. Not just margarines, but speciality fats can now be produced by enzymatic fat modification. Many enzyme reactions used within the food industry rely on the normal process of hydrolysis where a larger molecule like starch is converted into a smaller one, in this case glucose. Lipase enzymes can also be used in a number of other reactions which make them quite unique. As well as hydrolysis, they can be used for synthesis, for example, by combining a fatty acid with glycerol to make a new fat. Or, they can be used to facilitate the exchange of fatty acids between two fats to produce an interesterified product with novel melting properties. Margarine Fats The melting properties of fats derived from palm oil or soya

associated with an increased risk of coronary heart disease. In 2002, ADM was the first company to build and operate an industrial scale enzymatic interesterification unit for the production of margarine hard stock. This enabled them to eliminate trans fats and at the same time restrict the level of saturated fats in the margarine. The process operates with an immobilised lipase held in stainless steel reactors operated in series, down which the oils to be interesterified are pumped. Inside the columns, the enzyme catalyses the re-arrangement of the fatty acids on the fats, leading to a product with changed melting properties. By controlling the type of fats to be interesterified, a range of different products can be produced. The resulting interesterified fat, will be trans free and will contain lower levels

not sufficient without consuming large amounts. Extracted fish oils also cannot be added to foods without bringing with them unpleasant taints and flavours. The solution has been to extract these desirable fatty acids from fish oils. They are then converted them into a triglyceride, which can be packaged into capsules or incorporated as is, into food products. A typical fish oil from salmon or menhaden will contain approximately 20 percent of the total fatty acid as EPA and DHA. The first step is to carry out a chemical reaction to produce the ethyl ester of the fatty acid and then separate by molecular distillation the wanted EPA and DHA portion. The separated EPA and DHA esters are then enzymatically combined with glycerol to produce a fat, rich in omega-3. The low temperatures


HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

42

these locations on the lipid can be removed and substituted by others such as medium-chain fatty acids.

Fig 1: Enzymatic interesterification set up

used in the processing and the specific nature of the enzyme reaction, avoids the production of trans fats, which would be more likely in a chemically catalysed reaction operating at a much higher temperature. To operate such a reaction without enzymatic catalysis would require temperatures in the range of 150-240 deg C. At these temperatures, the long chain EPA and DHA fatty acids are prone to isomerisation to the trans form. For example, heating EPA to 140 deg C for two hours resulted in little change in the trans percentage while increasing that to 240 deg C raised it to 39 percent and DPA was similarly affected. One of the attractions of these products has been that absorption from foods is considered to be more effective, when the EPA and DHA are present in the form of a tri-glyceride rather than as ethyl esters. The enzyme route for production of these products is very efficient with yields of greater than 95 percent. When combined with the low operating temperatures, it simplifies post production clean up as

no chemicals are added to the production and the enzyme is completely separate. The main aim of this approach is to incorporate EPA and DHA at all positions on the glycerol

Fig 2: Novozyme 435 enzyme particles

backbone but lipases also offer the ability to selectively add other fatty acids to the sn-1(3) position, to produce a structured lipid with an omega 3 fatty acid at the sn-2 position. Fish oils contain a high percentage of their omega-3 fatty acids at the central (sn-2) position of the fat. Using a sn-1(3) specific lipase, the existing fatty acids at

Diacylglycerols There are a number of routes to the synthesis of diacylglycerols with fatty acids attached to the sn-1(3) position on the glycerol molecule and with the mid position left untouched. Sn-1(3) specific lipases can be used to react fatty acids with glycerol, producing a di-glyceride with a reduced calorific value. The reduction in calorific value comes from the way our digestive systems process fats. Although this material is digested, it cannot be re-synthesised into a tri-glyceride and so is excreted. An alternative route to production is to use glycerol and a fat and utilise a lipase to make the exchange and produce a mix of mono and di-glycerides. Starting with a 1:2 mixture of palm olein and glycerol, a yield of 30 percent MAG and 50 percent DAG was obtained. This is by reaction with Novozym 435 at 70 deg C. While this yield is lower than that which can be obtained from glycerol and fatty acids, it does offer some advantages in production. This route does not suffer from the presence of trans fatty acids. Other Structured Fats The cost of fats varies according to demand and availability. This offers the possibility to make products such as cocoa butter equivalents by an enzymatic route. Cocoa butter normally contains three main fats, with fatty acid compositions as follows: • POP – 14-16% • POS – 34-38% • SOS – 23-28% (Palmitic, Oleic and Stearic acids)


HEALTH & NUTRITION

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

43

Several palm oil derived products can be considered for production of this type of fat if lipases are used to catalyse an exchange between the fatty acids normally present, and those required to give the equivalent composition to cocoa butter. Palm mid fraction, coming from the fractionation of palm oil contains 48-67 percent POP, 9-15 percent POS and 15-3 percent of POO fats. Using an sn-1(3) specific lipase allows for the removal of the outer fatty acids and their substitution with stearic acid, to produce fat with a similar composition to that of cocoa butter. Operation at the reduced temperatures required for enzymatic reactions will limit by-product formation, but as mentioned above, thermal fat splitting, does increase the trans fat content. One route to avoid this is to make a combined enzymatic and thermal fat splitting process. In a conventional thermal process operating at 240-250 deg C, the trans fat content will be about three percent of the total. However, if a pre-hydrolysis of the fat is made enzymatically, the peak temperature required will be reduced and the trans fat content more than halved. Sustainability Enzyme processes are characterised by several aspects which contribute to an improved sustainability, when compared to the older chemically produced products. Operating temperatures will be lower, requiring less energy to operate the process. By-product formation will be lower, resulting in an improvement in yield and a reduced demand for cleaning up of the products. Yield improvements can be translated into a reduced requirement for raw materials,

Environmental impacts from used and saved materials and energy per ton hardstock produced Energy Consumption

MJ 500 400 300 200 100

410 140 Saved

31 9

Used

Saved

Acidification

g SO2 eq. 100 80 60 40 20

Global Warming

kg CO2 eq. 50 40 30 20 10

g Ethylene eq. 8

77

6

Used

Smog Formation 6

4

Saved

2

2

15 Used

Saved

Used

Fig 3: LCA analysis of margarine fat production OH SFA

SFA

SFA

UFA SFA

UFA SFA

OH

UFA

Chemical Hydrolysis

SFA

OH SFA

OH

SFA OH

Triglycerides OH

SFA: Saturated Fatty Acid UFA: Unaturated Fatty Acid

UFA

1.3-Specific Lipase

SFA OH

UFA OH

UFA

SFA

Fig 4: Production of DAG

which again improves the overall sustainability of the process. A number of processes have been studied to compare the environmental impact of chemical and enzymatic fat modifications. One example compared the production of margarine fats from palm stearine and palm kernel oil. The Life Cycle Assessment (LCA) analysis compares the two processes from start to finish to arrive at one overall picture of their effect on a number of environmental indicators. In this analysis, for each variable two values are reported. The ‘used’ value refers to the amount produced in order to produce the enzyme itself whereas the ‘saved’ amount is

the total saving from switching over to an enzymatic process. It is clear under all criteria that a more sustainable production can be achieved by switching from chemical to enzymatic production. The Future Despite a number of years of enzyme application in this area, the range of possibilities is greater than those currently being explored. The more we can introduce enzyme processing to this industry, the healthier we can make the products by continuing to eliminate trans fats. For more information, ENTER No: 0940


HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

44

Would You Like Fats With That? Certain fats are crucial to good health. But many of us still believe that all fats are bad, so we do not eat as healthfully as we should. By Lori Covert, VP marketing & communications, Ocean Nutrition Canada

Types Of Fats Basically, there are four types of dietary fat. The first is saturated fats, which are mainly from animal sources, such as butter, lard, and meat, although some come from tropical sources, such as coconut and palm oils. Saturated fats are also called ‘hard’ or solid fats. The next category of dietar y fats includes what most healthcare professionals refer to as the really bad fats: trans or partially hydrogenated fats. These fats are generally present in high levels in hard margarines, commercially baked and fried foods. They have no known nutritional value, and are believed to pose many health risks, including coronary heart disease, cancer, and Alzheimer’s disease. N e x t u p a re t h e m o n o unsaturated fats, which give us Omega-9 fatty acids, and which can be found in avocadoes or olive oil. The final category is polyunsaturated fats, which include Omega-6 fatty acids (found in vegetal oils and seeds), and Omega-3 fatty acids (found

Kelly Cline

Fats have a bad reputation, and in some cases, for good reason. Certain fats are, quite simply, bad for us, while others are essential to our health and wellbeing. But, how do we know which fats are good and which are bad, and how do we make sure we’re getting enough of the good fats?

in oily fish, such as salmon, mackerel, and anchovies). Nutritious Fats While they are fats, Omega-6 and Omega-3 are also important nutrients. They have metabolically distinct functions and opposing physiological effects. For example, Omega-6 is proinflammatory, while Omega-3 is anti-inflammatory. For healthy bodies and minds, Omega-6 must be kept in balance with Omega-3. Unfortunately, modern diets are not only high in Omega-6 b e c a u s e o f t h e i n c re a s e d consumption of vegetal oils, but they are also deficient in Omega-3. This is due to the lower intake of fish, resulting in an unhealthy imbalance.

Omega-3 & The Human Body Omega-3 consists of ALA (alpha-linolenic acid), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). The EPA/ DHA fats from oily fish are the fats human bodies need most. These fatty acids make up the structure of all cell membranes, basically helping to increase membrane fluidity, which is crucial for cell signalling. Additionally, the human brain is made up of 60 percent fat, so it makes sense that it needs fat to nourish it. But, the type of fat we feed it matters. DHA is the most abundant fatty acid in the brain. Dietary DHA is crucial for brain growth and development, whereas EPA is essential for healthy brain function.


HEALTH & NUTRITION

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

Kitten Fleming, Texas, US

HarmonyRae

45

Food manufacturers’ role in ensuring we get the proper fats in our diets cannnot be over-

stated. These days, food has to do more than just assuage hunger. It has to provide much needed nutrients and fats, such as Omega-3 EPA/DHA.

It is also impor tant for expecting mothers to get a p p ro p r i a t e q u a n t i t i e s o f O m e g a - 3 E PA a n d D H A during pregnancy and while breastfeeding. Studies prove that the DHA is essential for p re - a n d p o s t - n a t a l b r a i n development, while EPA may reduce the mother’s risk of postpartum depression. In Sickness And In Health The fatty acid has also been proven to help cardiovascular h e a l t h , re d u c i n g t h e r i s k of cardiovascular disease, arrhythmia, hyperlipidemia (high triglycerides and LDL cholesterol), heart attack, and stroke, to name a few. Furthermore, research sug-

gests that Omega-3 EPA helps lower the risk of Alzheimer’s disease, dementia (slows onset of symptoms), depression, memory loss, and ADHD (attention deficit hyperactivity disorder). This is while improving learning, reading, and writing abilities. EPA may also reduce the risk of asthma in children, as well as exercise induced asthma, colorectal and prostate cancer, and Type 1 diabetes. It may also improve such conditions as chronic fatigue syndrome, multiple sclerosis, rheumatoid arthritis, and other diseases related to inflammation, such as eczema and psoriasis. Additionally, Omega-3 EPA/ DHA intake has been linked to healthier body weight, while elevated consumption of other dietary fat, such as Omega-6, is associated with both increased body fat and obesity. The human body has a tendency to store excess Omega-6, especially around our middle sections.

Incorporating Fats In Diets Clearly, certain fats are crucial to good health. But, many of us still believe that all fats are bad, so we do not eat as healthfully as we should, resulting in an Omega-3 EPA/DHA deficiency. We need to find ways to add these essential nutrients to our diets. Food manufacturers’ role in ensuring we get the proper fats in our diets cannot be overstated. These days, food has to do more than just assuage hunger. It has to provide much needed nutrients and fats, such as Omega-3 EPA/DHA. If you haven’t already, it is crucial to look at ways to add nutritional value and good fats to food products, otherwise health conscious consumers will pass up your products in favour of ones that provide heart, mind, and long-term health benefits.

For more information, ENTER No: 0941


BEVERAGE

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

46

The

Great Divide

Liz West, NJ, US

The determination of inorganic anions and cations, as well as organic acids in non-alcoholic carbonated beverages is of importance from both health-related and manufacturing perspectives. By Jeff Rohrer, director corporate applications group, Dionex Corporate Organic acids such as citrate and malate, and inorganic anions such as phosphate are monitored due to their function as acidifiers or flavour enhancers. Chloride is monitored due to restrictions imposed by different countries, and many Group I and II metals are monitored for purposes of mass balance. As such, the content of these compounds needs to be monitored by the manufacturer to maintain product quality and to investigate possible patent infringements in competitive products. Ion chromatography (IC) is a well-established technique

for the determination of ions in solution. In order to do this, ion exchange or ion exclusion chromatography (ICE) is used with suppressed conductivity detection for the determination of inorganic anions, cations, and organic acids in several popular carbonated beverages. • Equipment Needs A chromatographic system consisting of: - Gradient pump - Chromatography module - Conductivity detector - Eluent organiser or degas module

- Autosampler - Peaknet chromatography workstation • Reagents & Standards - Deionized water (DI H2O), 17.8 MΩ-cm or better • Anion Analysis - Sodium hydroxide solution, 50% w/w (Fisher Scientific) - Methanol (EM Science) • Cation Analysis - M e t h a n e s u l f o n i c a c i d , >99% pure (Fluka ChemikaBioChemika) • Organic Acid Analysis - P e rc h l o r i c a c i d ( F l u k a Chemika-BioChemika) - Te t r a b u t y l a m m o n i u m hydroxide (Dionex, P/N 39602) Preparation Of Solutions & Reagents • 100 mM Sodium Hydroxide Weigh 992 grm (992 ml) of 17.8 MΩ deionized water into a one ltr eluent reservoir bottle. Vacuum degas the water for approximately 10 minutes. Tare the bottle on the balance and add eight grm (5.25 ml) of 50 percent sodium hydroxide directly to the bottle. Quickly transfer the eluent bottle to the instrument and pressurise it with helium.


BEVERAGE

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

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Table 1: Experimental conditions for the separation of inorganic anions in carbonated beverages using the IonPac AS11 column Column:

IonPac AS11 Analytical (4 mm) IonPac AG11 Guard (4 mm) ATC-1 Anion trap

Eluent 1: Eluent 2: Eluent 3: Eluent 4:

Deionized water 1 mM Sodium hydroxide 100 mM Sodium hydroxide Methanol

Gradient:

Time Initial 0.00 5.00 18.00

Flow Rate: Inj Volume: Detection:

2 ml/min 25 µl Suppressed conductivity, ASRS, external water mode

E1 80 80 66 42

E2 20 20 20 —

E3 — — — 38

E4 — — 14 20

hydroxide eluent system is used instead of a carbonate eluent, because of its lower background conductivity. An Anion Trap Column (ATC) should be installed between the gradient pump and the injection valve to minimise baseline shifts resulting from the elution of anionic contaminants in the eluent. Fig 1, 2 and 3 show the separations of inorganic and organic anions in a variety of carbonated beverages using the AS11 column. The samples were degassed and diluted 1:10 prior to injection. Peaks: 1. Chloride 2. Nitrate 3. Unidentified 4. Sulfate 5. Phosphate 6. Citrate

14

• One mM Sodium Hydroxide Place 990 grm (990 ml) of 17.8 MΩ deionized water into a one-ltr eluent reservoir bottle. Vacuum degas the water for approximately 10 minutes. Add 10 ml of 100 mM sodium hydroxide directly to the bottle. Quickly transfer the eluent bottle to the instrument and pressurise it with helium. • 100 mM Methanesulfonic Acid We i g h o u t 9 . 6 1 g r m o f methanesulfonic acid (MSA). Carefully add this amount to a one-ltr volumetric flask containing about 500 ml of deionized water. Dilute to the mark and mix thoroughly. • 0.8 mM Perfl uorobutyric Acid Perfluorobutyric acid (heptafluorobutyric acid) is supplied by Fluka in 10 ml bottles. Dilute the entire contents of one 10 ml bottle in one-ltr to obtain a 0.0772 M stock solution. Dilute 10.4 grm of the stock solution in one-ltr to obtain the 0.8 mM working eluent.

• Five mM Tetrabutylammonium Hydroxide Dilute 200 ml of the 0.1 M tetrabutylammonium hydroxide re g e n e r a n t s o l u t i o n ( P / N 39602) to four ltr with water. Alternatively, dilute 10 ml of 55 percent tetrabutylammonium hydroxide in four-ltr of water. THe reSulTS Inorganic anions such as chloride, nitrate, and sulphate present in carbonated beverages are usually derived from the water used in production. Some anions, however, such as phosphate may be added deliberately to impart a particular flavour or acidity. The water can be monitored by ion chromatography to ensure purity and consistency, while the final product is monitored to maintain product quality. Inorganic anions are separated by anion-exchange chromatography, and monitored by suppressed conductivity detection; Table 1 lists the experimental conditions. When performing gradient elution on the AS11 column, a

1.9 mg/L 4.2 – 2.7 36.0 4.2

5

µS 1

2

4 6

3 0 0

15

10 Minutes

5

20

Fig 1: Separation of inorganic anions and organic acids in a cola by anion exchange chromatography. Conditions as listed in Table 1.

Peaks: 1. Chloride 42 2. Succinate 2.5 3. Sulfate 11

mg/L

1 50

µS 3 2

0 0

5

10 Minutes

15

20

Fig 2: Separation of inorganic anions and organic acids in a flavored carbonated water by anion exchange chromatography. Conditions as listed in Table 1.


BEVERAGE

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

48

14 5 µS 2

1

3

4

0 0

5

10 Minutes

15

20

Fig 3: Separation of inorganic anions and organic acids in a carbonated synthetic grape drink by anion exchange chromatography. Conditions as listed in Table 1.

T h e s o d i u m h y d ro x i d e concentration in eluent one is weak enough that not only is fluoride eluted after the void, but also several weakly retained monovalent organic acids are also resolved. As such, using the conditions described in Table 1, it is possible to separate not only the strong acid anions, but also a variety of weak organic acids. To obtain a flat baseline for these chromatograms, the baseline subtraction option in the Peaknet software was used.

• Inorganic Cations As is the case with the inorganic anions, many inorganic cations are introduced into carbonated beverages from the water. Others are introduced as counterions to added ingredients. The four major cations in carbonated beverages are sodium, potassium, calcium, and magnesium. Inorganic cations can be separated by ion exchange

µS

2

4

6 Minutes

8

10

1

12

Fig 4: Separation of inorganic cations in carbonated, synthetic grape drink by cation exchange chromatography.

3 4

3

0

2

4

6 Minutes

2

5

2

0

5

4

2

0

1

µS

µS

0

Peaks: 1. Sodium 17 mg/L 2. Ammonium 1.5 3. Potassium 21 4. Magnesium 1.5 5. Calcium 2.6 20

3

40

1

Organic acids such as citrate and malate, and inorganic anions such as phosphate are monitored due to their function as acidifiers or flavour enhancers.

Peaks: 1. Sodium 6.9 mg/L 2. Ammonium 0.9 3. Potassium 96 4. Magnesium 2.5 5. Calcium 2.6

Peaks: 1. Sodium 11 mg/L 2. Magnesium 0.3 3. Calcium 2.3 18

chromatography, and monitored by suppressed conductivity detection. The step gradient allows the separation of barium and strontium in addition to the standard five cations, sodium, ammonium, potassium, magnesium, and calcium. A step change at five minutes from the weak eluent to a stronger one allows for the elution of sharp peaks for the divalent cations. If it is not necessar y to monitor for barium or strontium, the conditions can be changed to allow isocratic elution of the five cations, in less than 10 minutes.

Eggybird, Scotland, UK

Peaks: 1. Unidentified – 2. Chloride 2.1 mg/L 3. Nitrate 4.6 4. Sulfate 4.3 5. Citrate 130

Fig 1, 2 and 3 show that phosphate or citrate was used to acidify the beverages. Fig 3, which shows the separation of anions in a flavoured carbonated water, naturally has no phosphate or citrate. All the beverages contain chloride and sulfate, with all but the water also containing some nitrate. A small amount of fluoride, is also found in the synthetic grape flavoured beverage. Reproducibility for this method is on the order of 0.5 percent or better for retention times, and two percent or better for peak areas. Linearity is good over the range tested (1.5 orders of magnitude), with a coefficient of determination, r2 = 0.999 for most of the analytes. These statistics were determined prior to baseline subtraction.

0 8

10

inorganic cations Fig 5: Separation of juice by cation in carbonated apple raphy. tog exchange chroma

0

2

4

6 Minutes

8

10

12

Fig 6: Separation of inorganic cations in carbonated grape juice by cation exchange chromatography.


BEVERAGE

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

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Poolie, Germany

For isocratic elution, the eluent is 20 mM methanesulfonic acid. Fig 4â&#x20AC;&#x201C;6 show the separation of cations in a series of carbonated beverages by cation exchange chromatography. The samples were degassed and diluted 1:10 prior to injection. The synthetic beverages contain only sodium, magnesium, and calcium, but the two carbonated juices also contain a considerable amount of potassium. The reproducibility of this method is on the order of 0.5 percent or better for retention times and two percent or better for peak areas. Linearity was good over the range tested (two orders of magnitude) with a coefficient

As is the case with the inorganic anions, many inorganic cations are introduced into carbonated beverages from the water. Others are introduced as counterions to added

ingredients. The four major cations in carbonated beverages are sodium, potassium, calcium, and magnesium. of determination, r2 = 0.999 or better for all, but ammonium. organiC aCiD analYSiS Organic acids such as citrate or malate are often introduced into carbonated beverages in definite proportions to impart a particular flavour. For carbonated fruit juice beverages, some organic acids may be present naturally in the fruit. In addition, the presence of some organic acids can be used to reveal potential food adulteration. One way to separate and detect organic acids is with ion exclusion chromatography using suppressed conductivity detection. The ion exclusion column is designed for separation of low molecular weight aliphatic organic acids including hydroxysubstituted organic acids, as well as for aliphatic alcohols and glycols. Using this separation

mechanism, weakly ionised acids are separated based on differences in their pKas. Strong inorganic acid anions are not retained by the stationary phase and elute in the excluded volume of the column. Although other monoprotic acids can be used as eluents, to do so will increase both the background conductivity and the noise. Inorganic anions are eluted on either side of the water dip and do not interfere with the separation of most of the organic acids. The major exception is with oxalate, which is also eluted at the water dip. The organic acid profiles in two synthetic carbonated beverages shows that only citrate is readily apparent. Citrate is often added to carbonated beverages to impart a certain acidity, but is also present in citric fruit. As such, it has a higher concentration of citrate in a carbonated lemon

drink compared to the cola. With reference to the organic acid profile in carbonated apple juice, many different organic acids are present naturally, with malate being particularly prevalent. THe rounD-uP IC has been applied successfully to the analysis of carbonated beverages for a variety of inorganic and organic components. Total analysis time is approximately 20 minutes for ICE analysis, 30 minutes for anion analysis, and 16 minutes for cation analysis due to the need for column re-equilibration. Minimal sample preparation is required. The three methods described provide a rapid and convenient means to obtain complete profiles of the ionic components in carbonated beverages. For more information, ENTER No: 0950


AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

50

IN Japan, a quality control system in food manufacturing represented by HACCP certification has become widespread, and many food factories now install a metal detector at a critical control point for shipment. However, it is hard to say that an advanced quality inspection system has been established. This is because only a few organisations have resources to keep pursuing the technology, including the process of metal contaminant inspection. Currently, various types of metal detectors are available and is based on operation principles, structures and carrying methods. As such, a lot of information is needed for users to accurately select a metal detector that offers the required performance. DETECTION PERFORMANCE Most metal detectors on the market adopt a coaxial detector head due to its advantage in operation principle. A detector head is where the product to be inspected is put through, and where metal contamination is detected. In a coaxial detector head,

Metal Detectors:

Picking Up

The Pieces In metal detectors, detection sensitivity is determined by various aspects including the effect of a product itself and that of ambient environment. By Hidehiro Ueyama, assistant manager, Anritsu since a sending coil and a re c e i v i n g c o i l a re w o u n d coaxially and a product always passes through the coils, high sensitivity can be expected. These days, machines with a coaxial type detector head makes up the majority of metal detectors installed in food factories, although there is another type called â&#x20AC;&#x2DC;opposite detector headâ&#x20AC;&#x2122;. (Please refer to Fig 1)

In general, the performance of a metal detector is assessed using test pieces made of metal balls. There are two types of metal in test pieces: ferrous as magnetic metal; and stainless as non-magnetic metal. The reason behind choosing these two types is due to the different detection principle between them. As such, detection sensitivity both to magnetic and

Coaxial Type

* High Sensitivity * Most Common Type

Opposite Type

* Pass Height Changeable * Used In Large Head And Special Models

Permanent Magnetic Type

* For Products With Aluminum-Foil Packages * For Detection Of Magnetic Metal

Fig 1: Type of Detector Head


AUTOMATION & FEATURES

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

51

non-magnetic metals needs to be checked. The performance of a metal detector is gauged by the minimum detectable size of a test piece placed on a product. A metal detector for food inspection evaluates changes in magnetic fields, which exceed the effect of normal food, as metal. In other words, even if there is no metal in a product, the product might be evaluated as contaminated when its effect is large. This is a phenomenon called false detection and it is caused by several factors including large effect produced by a normal product, noise in the air and/or from power source, and a vibration from a floor, and so forth. Therefore, in recent metal detectors, environmental resistance has also been an important point, together with detection performance described above. TECHNOLOGY TRENDS T h e f o l l o w i n g i n t ro d u c e s technology trends of metal detectors in which detection sensitivity has been advancing.

magnetic metal is not affected by frequency. In addition, not only metal, but the product to be inspected also affects magnetic fields. This means that detection sensitivity of metal improves by using frequency in relations to the effects of a product, magnetic and non-magnetic metals shown below: (1) A product to be inspected < Magnetic metal (2) A product to be inspected < Non-magnetic metal

ENVIRONMENTAL RESISTANCE

Environmental resistance refers to how stable the performance of a metal detector is regardless of where it is installed. As explained earlier, a metal detector uses magnetic fields for detection. Therefore, elements affecting

Magnetic Metal Product Effect

High Sensitivity

Non-Magnetic Metal Low •••• ••••• ••••••

••••••••

Low

Frequency

Frequency A

High Frequency B

Fig 2: Advantages of Two-Frequency Waves

Although environmental resistance is an important factor relating to sensitivity require-

ments for shipment, it rarely appears in documents like catalogues due to the difficulty of numerical assessment. • Multiple Send Frequency A s m e n t i o n e d e a r l i e r, t h e detection principle for magnetic and non-magnetic metals is different. A key point requiring particular focus among such characteristics is that the effect of test objects differs, depending on the magnetic frequency in a detector head. The effect of non-magnetic metal tends to increase with higher frequency, while the detection of

conditions where product effect is small, each metal detector manufacturer has a unique frequency variation. (Please refer to Fig 2)

Technology focusing on this relation is a detection method using two-frequency waves. The detection of metal contaminants is made possible through the detection of magnetic and nonmagnetic metals with different frequency waves, and finding out the frequency where product effect is small. Since increasing bandwidths and combinations of usable frequency makes it easier to find

such magnetic fields are factors that can reduce detection performance. A vibration from the floor and noise from nearby production equipment or power source are representative elements. Recently developed metal detector reduces such disturbing effects by mechanically protecting itself from noise and utilising signal processing. Although environmental resistance is an impor tant factor relating to sensitivity requirements for shipment, it rarely appears in documents like catalogues due to the difficulty of numerical assessment.


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52

Product

Biscuit

4 Sausages in a Package

Fe [Dia. (mm)]

1 kg Flour in a Bag 0.6

0.5

0.5

SUS [Dia. (mm)]

0.8

0.8

1.5

Fig 3: Detection Sensitivity of Some Products

As such, it is important to obtain as much inforMation as possible by looking at machines and listening to manufacturers. Metal detectors also focus on improvement of man-machine interface in order to enable anyone to demonstrate the same performance. CURRENT PERFORMANCE A metal detector with the latest technology trends has become an inspection machine that

allows the demonstration of consistent performance in a simple way. Since a metal detector detects and evaluates changes in magnetic fields that surpass the effect of a product as metal contamination, there is no figure to indicate standard performance. For that reason, Fig 3 shows the detection sensitivity of some products we randomly selected. T h e a b o v e f i g u re s a re examples of detection sensitivity using a metal detector with a two-frequency waves detection method at an acceptable height of 50 mm.

INFORMATION FOR PERFORMANCE In metal detectors, detection sensitivity is determined by various aspects including the effect of a product itself and that of ambient environment. Although manufacturers are making efforts to improve performance, maintaining good condition of installation sites as well as proper usage is also a key factor for performance enhancement. Users should make effective use of metal detectors through gathering information on media g i v e n f ro m m a n u f a c t u re r s and experts. For more information, ENTER No: 0960

ANRITSU: HIGH SENSITIVITY DETECTION The KD811xB series from Anritsu is equipped with various technologies including the â&#x20AC;&#x2DC;simultaneous dual wave magnetisation detection methodâ&#x20AC;&#x2122;. This technology allows high sensitivity to be pursued using separate dual frequency waves: one for the detection of magnetic metal such as ferrous, and the other for non-magnetic metal. It also has high-sensitivity setting, which does signal processing by focusing on the signal of contaminants. The auto limit function determines optimum detection limits just by feeding products that have passed the test and contaminated products several times. ________________________________________________ Enquiry No: P0961


Don’t Miss the Best Proc

essing & Packagin g Show

ow in Indonesia

ALLPACK INDONESIA 2009

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

GP FARMASI

Enquiry Number

2474

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


ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

54

From Farm to Fork:

A Growing Importance On

Hygiene

For food industry manufacturers, due diligence in matters of hygiene is not only a legal necessity, but also a business necessity. By Roland Czuday, product manager Bosch. Modern consumers demand that food producers take every step to protect them from the risks of infection, sickness and contagion. In the past few years, a ‘farm to fork’ approach has seen international food safety legislation expand to cover food packaging and machinery intended for use with foodstuffs. Wide-reaching measures, such as EC regulation 2006/42/EC on machinery, are intended to intensify oversight to allay public fears sparked by events such as the 1996 E coli outbreak in Scotland, and the melamine scare in China last year. Stiff penalties are dealt out to those companies who fail to comply with this directive, which regulates the construction and servicing of machinery across the EU. The incentives for updating manufacturing techniques are not only legal. Contemporary trends of health and wellbeing have continued, despite the world economic downturn.

The growing influence of consumer demographics such as LOHAS (Lifestyles of Health and Sustainability) – thought to include 63 million people in the US and Europe, a c t u a l l y p ro v i d e s a real opportunity for packaged food brands to stay ahead of their competitors in terms of brand appeal. LOHAS represents a modern market segment that assimilates concerns for individual wellbeing, environmental responsibility, and interdependent ethical practices into a proposed universal business model of ‘responsible capitalism’. By demonstrating a firm commitment to high standards of hygiene, from manufacturing to product packaging, brands stand to gain the trust of today’s health-conscious consumers. Implications For Packaging Trust in brands is playing an increasingly larger

Sarah Lewis, Pasadena, US

AUTOMATION & FEATURES


AUTOMATION & FEATURES

OCTOBER 2009 ASIA PACIFIC FOOD INDUSTRY

to-clean, easy-to-operate, and yet remain efficient. This can only be achieved with good communication along the supply chain – in this case, in partnerships between food producers and experienced, innovative and customer-focused packaging experts. The 2006/42/EC directive on machinery serves to emphasise the importance of interactive relationships that cover the areas of risk By demonstrating a firm commitment to high thoroughly analysis and cleaning concepts. standards of hygiene, from manufacturing to Potential hazards and product packaging, brands stand to gain the trust of customer-specific requirements today’s health-conscious consumers. in machinery upkeep must be thoroughly assessed, and then role in consumer food purchasing decisions. continuously monitored. The risks of food poisoning are too great, and Dynamic interplay in the fields of design modern consumers will not risk spending their and maintenance is vital for maintaining high money on products they cannot trust – especially standards, and the only way to guarantee that during a recession. machinery updates are installed and run with Similarly, the risks of food safety issues, and the minimum disruption. When suppliers and OEMs subsequent damage to company reputation, are too great for producers to rest on their laurels. Recent strengthening of food safety legislation  Magnetic Separator stems from a demand for transparency in the  Metal Detector and Separator food supply chain. Calls for international  X-Ray Inspection System standardisation of food hygiene are changing the way packaged food is manufactured, Rapid 5000 Metal Separator presented and sold. These demands stem from the same desire For Free Fall Application for trust that prompted food brands to list their ingredients and nutritional data on product packaging. Consumers want just as much attention paid to safe production techniques as they do to taste and  For powdery and fine-grained bulk convenience. In particular, they demand a move materials towards ‘hands off’ automated manufacturing to  Detect and reduce the risk of human error and contamination. automatic Hygiene-focused packaging innovation is a separate all metal great way to appeal to twenty-first century contaminants y consumer demands, and to protect brand integrity. rman  Hygienic in Ge InteRaCtIVe paCkagIng paRtneRsHIps In order to protect brand reputation and ensure consumer trust, food producers and packaging OEMs must work in tandem on hygienic machine maintenance and design. Whether packaging cookies or fish and meats, modern machinery must account for physical, chemical and biological hazards. Production lines should be flexible, easy-

construction for easy cleaning  Compact design

S+S Inspection Asia Pte Ltd

25 international Business Park #01-67 German Centre Singapore 609916 Tel.: +65 6562 8875 | Fax: +65 6562 8876 Email: enquiry@se-so-tec.com.sg

www.se-so-tec.com.sg

2535

e Mad

Enquiry Number

nfrogmation, New Orleans, US

55


AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

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Automated robot technology provides a perfect answer to questions of hygiene guarantees food safety without undue disruption to production lines.

come together, all aspects of the process can be given due consideration. Partnerships that place emphasis on planning, communi-cation, training, and technological expertise, offer simplified risk analysis, reduce downtime, and prevent the damaging fallout of failing to meet new hygiene standards.

detergents to drain off easily, without leaving behind unwanted residue. Training packages are just as important as the technology itself. Food hygiene training should cover food poisoning, bacteriology, prevention of contamination, personal hygiene, cleaning, disinfection, and the law.

Hands Off! Adaptability is of paramount importance in the highly competitive, rapidly evolving packaged foods industries. Production needs are liable to change with increased regularity as companies seek to keep up with consumer and legal requirements for hygiene. Recessionary pressures mean that food producers seek long-term reassurances from their financial outlay for new equipment. This is a reassurance that some machinery cannot offer. However, with easily adaptable systems, producers can take advantage of innovation that meets their specific requirements, both now and in the future. Hygiene standards require a high degree of cleanliness on the production line. Recent innovations to packaging technology allow robot cells to be exposed, making them easier and quicker to clean, and therefore reducing downtime. Smooth, angled surfaces are ideal as they allow

Robot Technology Health, wellbeing and hygiene will continue to be top among consumer concerns over the coming years. Food producers must act now or suffer the dissatisfaction of food shoppers and food regulators. Fortunately, automated robot technology provides a perfect answer to questions of hygiene. It guarantees food safety without undue disruption to production lines. Indeed, the latest packaging systems save time and resources through their ease-of-use, reliability and efficiency, as well as their adherence to hygiene standards. Public concern and recent legislation on food safety should not be viewed as inconveniences, but rather as opportunities to bring manufacturing lines up-to-date, and lays the foundations for future success. For more information, ENTER No: 0962


AUTOMATION & FEATURES

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Market Report:

Global Consumer Trends Of 2009 Revisit the five global consumer trends forecasted for 2009 to take stock of how these trends are playing out. By Harry Foster, global trends analyst, Mintel.

Trust Trust is a paramount concern in 2009, as banks, food manufacturers and government officials suffer from losing people’s trust. In the US, 66 percent of adults say they have less trust in financial services companies because of recent economic developments. Food companies are at risk too: six in 10 Americans worry about food safety. In the UK, loss of trust in financial institutions is understandable, but brands are also fighting to establish themselves as trustworthy. Trust is key to keeping customer loyalty because people are seeking out cheaper private label options: research shows 39 percent of Brits on a budget look to switch to private label. Control When the financial bottom

dropped out last year, consumers found another reason to grasp for control – security. A survey of US mass affluent adults shows two in five saying they intend to permanently spend less and decrease their reliance on credit cards, increasing control over their finances.

Cindy Kalamajka, Michigan, US

It’s not going to be all work and no play for today’s consumers. Even as the economy drags people down financially and emotionally, a continued focus on enjoyment and life fulfilment can be seen. Last year, five global consumer trends were forecasted for 2009. Mid-year, the market research firm uses insight from analysts and market research to take stock of how these trends are playing out.

Likewise, in the UK, as many as six million Brits (13 percent) intend to increase their savings in the next year or so. A further three million people (six percent) who are not current savers, intend to start saving soon. Trading Down, Up & Over Eight in 10 Americans say they are cooking at home more now, while 52 percent admit to spending less at restaurants this year than last.

Meanwhile, some 54 percent of Brits are buying more food on special offers, while more than a third (36 percent) are trading down to budget private label brands. Many consumers also trade up in some instances to reward themselves. Small luxuries such as fine chocolate or perfume are a common treat, while other shoppers purchase gourmet food because it is still more affordable than eating out. Playfulness Despite negative feelings about the economy and pressure to cut back, people still want to enjoy themselves. Helping people achieve the balance between necessity and pleasure, global manufacturers have been releasing quirky, lighthearted new products. Today, playfulness offers people a way to escape, engage and build relationships with brands. Simplicity In work and play alike, consumers around the world continue seeking simplicity. More than two-thirds of Americans recently said that they have been simplifying their lives over the past six months. Also, nearly nine in 10 think there is ‘too much emphasis on material things in our society.’ Manufacturers have followed suit globally, launching more products that appease people’s desire for clear functionality, clean ingredient labels and simple packaging. Restaurants, too, have caught onto this trend by offering all-inclusive meal deals that tell people exactly what they will get for their money. For more information, ENTER No: 0963


AUTOMATION & FEATURES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

58

through to the dinner plate. F ro m a q u a l i t y c o n t ro l perspective, both checkweighers and metal detectors can protect brand integrity and identity as well as ensuring food safety for the consumer. The emphasis on accuracy of pack weight has again altered its course to follow the trends of the food market. As the cost of raw materials such as rice has increased sharply over the last three years, food manufacturers have to ensure that they do not under-fill, but equally that they do not ‘give away’ any of their valuable raw ingredients. The importance of food safety systems has significantly increased over recent years, as the Asian food industry focuses on rapidly changing international food safety standards around the world. Due to the fast pace of the region’s economic development, food safety legislation is evolving on a continual basis. China has recently amended its food safety law, while the Philippines and South Korea have also increased quality control requirements in recent years. The Chinese food safety law requires food producers to invest in traceability by logging data through the entire procurement chain from raw material right through to the processed and packaged end product. The country’s health authorities will supervise the implementation of the law with all food processors, in a move to improve a reputation that has taken some knocks in recent years following a number of food safety scares. The burgeoning numbers of high quality retailers supplying the four billion plus population in Asia Pacific are also monitoring food safety in the region – for

Food Safety Systems:

A Matter Of

Importance

Checkweighers and metal detectors have developed to become a key processing system for the modern food manufacturer. By David Hewitt, sales manager for Asia Pacific, Loma Systems both own label packers as well as key brand owners. The Role Evolution Of Systems The numbers of checkweighers and metal detectors protecting Asian food packaging halls has increased dramatically over the past 10 years. Originally, the primary reason for the purchase was weight insurance. However, checkweighers and metal detectors have developed to become a key processing system for the modern food manufacturer. The fundamental role for metal detectors is to ensure no metallic contaminants introduced from a fault in the manufacturing process make it

Every grain of giveaway eats into the profit line. Checkweighing systems are at the front line of this process. At the same time, there is much globalisation among large retailers – with large companies such as Walmart and Tesco spreading their wings across the planet. Retailers like these are looking for identical standards in all of their retail outlets and from all of their suppliers. Safety Standards To help suppliers demonstrate due diligence, there are a number of key safety standards that must be adhered to. One of these is the HACCP (Hazard Analysis Critical


AUTOMATION & FEATURES

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59

Control Points). The certification is a risk-based framework implemented to identify and control food safety hazards and to provide a logical approach to food safety. The process outlines how to establish, implement and maintain a food safety system, focussing on three possible categories of hazards; biological, physical and chemical. Adhering to any safety standard is a part of the food production process that is a necessity for all food manufacturers. Companies must also keep track of every packaged product that is dispatched. Accurate Inspection Records Checkweigher and metal detection companies have introduced electronic, networked data capture systems, which can be integrated into the food production management system. These are essential tools for food manufacturers and are designed to capture accurate records of the inspection process. These allow food manufacturers to store centralised data and, more importantly, also help them to demonstrate

Checkweigher and metal detection companies have introduced electronic, networked data capture systems, which can be integrated into the food production management system.

due diligence, should end product quality ever be called into question. The Asian Boom The checkweigher and metal detection market is well defined in Europe and North America. New products and the lessons learned in European and American markets can now be incorporated into the Asian Pacific region as that ‘boom’ market looks to satisfy the requirements of its growing population. The Asian economy is growing fast, and with it comes an increasing appetite for quality products. The sale of pork products, for example, is already 65 percent larger than the sale of beef across the globe, and pork continues to grow faster than other meat products. By 2015, the majority of the growth is expected to come from China. The traditional ‘wet market’ of unpackaged cuts still accounted for most of the purchases just a few years ago, however, this is expected to

drop below 10 percent by 2016. The increasing emphasis on meat processing is creating a new market for inspection systems. Selection For Endurance Innovation within the food inspection industry has been revolutionised by the integration of checkweighing and metal detection. This creates a space saving aspect in smaller production lines, cost benefits and provides extra product safety. Manufacturers have also been developing a touch control panel that allows for ease of set up and continuous production, monitoring and control. Like with all investments, the selection of food safety systems needs to be carefully thought through. Any purchaser needs to consider the lifetime operating costs of the equipment and to ensure that they are future proof. The product needs to be durable and have the ability to be thoroughly cleaned in what can sometimes b e a ‘ h o s t i l e ’ p ro d u c t i o n environment. For more information, ENTER No: 0964


AUTOMATION & FEATURES 60

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

Spice down under From

As manufacturers seek new flavours and Australia continues to promote its uniqueness, its foods will gain the benefits of expanding familiarity. By Vic Cherikoff, Md, Vic Cherikoff Food Services

THE use of Australian foods in restaurants over the last 25 years has proven that they are different and appealing in taste. They allow chefs to differentiate their offerings from those found anywhere else in the world. The opportunity is arising for authentic Australian restaurants to appear capitalising on the clean and green image of the ‘Land Down Under’ and the flavours of a range of fruit products, seasonings, infused oils, sauces and syrups and more. rAre SpiCeS While names such as lemon myrtle sprinkle, wattleseed, fruit spice, wildfire spice, wild rosella, rainforest lime and alpine pepper suggest their obvious applications, the nuances of these ‘exotic’ ingredients evade

all, but the most experienced food professionals. For example, lemon myrtle sprinkle has a taste of lemon, lime and lemon grass with a citrusy tang and subtle menthol back note. It cannot be cooked hard as in a reduction, as the aromatics evaporate at 40 deg C. In baking applications, the ingredient is ideal for custard or cream fillings and in sweet breads and pastries. In sauces, syrups, dressings and spreads,

it adds citrus top notes and complements chilli, coconut and other lemon/lime herbs such as lemongrass and Kaffir lime leaves. It is commonly used in tea blends. Conversely, wattleseed looks like ground coffee, but needs to be boiled to extract the flavour. While sugar masks the flavour, milk or cream brings out the natural sweetness in roasted wattleseed. The ingredient is the roasted seeds of particular Acacia species and artful roasting and milling unmasks a coffee/chocolate/ hazelnut character. Fruit spice is can be used as a natural fruit flavour enhancer, yet the presence of certain essential oil components in it also makes it an ideal ingredient for Indian and Asian curries, contributing subtle hints of caraway and cumin along with fruity notes. Wildfire spice is a seasoning u s e d o n s t e a k s , p o u l t r y, vegetables and has a blend of Australian and conventional ingredients that suits a range of other applications too. As a pizza sprinkle, with cheeses, in sour cream and dips, over snack foods, baked into bread or pies or in a plethora of prepared foods.


AUTOMATION & FEATURES

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Alpine pepper can be used early in a dish, but is also recommended as a finishing s e a s o n i n g , i n t ro d u c i n g a n interesting herbaceous note early and the zing coming more from the late infusion. It also is delicious baked into breads, scones and wraps. The possibilities are endless for innovative manufacturers and the only real challenge is to resist describing the product in terms of ingredients used and stay generic. For example, from the suggestions above, an Australian Chinatown dim sum range could include Wildfire Spice, Red Desert Dust, Rainforest Rub and Wattleseed soy but just promoted as Down Under or Dixon Street (Sydney’s CBD Chinatown) Dim Sum. Similarly the charcoal bread seen in Chinese bakeries could become toasted seed bread and the Wattleseed not identified until the fine print of the ingredients list. Super Foods Wild foods have evolved with nature unlike most of our contemporary foods, which have been bred to suit our production and distribution chains. Superfoods are typically nutrient dense and contain high (often record) levels of compounds which are known to be beneficial for human health. Antioxidant superfoods include pepperberry, various ‘plums’ (Kakadu, Illawarra, Davidson), wild rosella, quandong and various wild limes and related citrus-like fruits. Herbs and spices contain bioactive compounds already known as cognitive enhancers, phytoestrogens, a d a p t o g e n s , re s t o r a t i v e s , sedatives, stimulants and more. Specifically, pepperberr y has 20 times more polyphenolic antioxidant power than

blueberries. Kakadu plum is the world’s highest fruit source of vitamin C and also contains folates and the potent anticancer, antiviral agents; ellagic and gallic acids. Illawarra plums contain huge levels of highly potent anthocyanins, and some other i n t e re s t i n g a ro m a t i c c o m pounds still awaiting research and copious soluble fiber. All the aromatic and pungent herbs and spices appear to play a part due to their health boosting phytonutrients and many of

these foods are being developed as new sources of existing nutraceuticals. Many wild foods appear to exhibit a protective effect against diseases, for example, diabetes, obesity, cardiovascular impairment and mental degeneration with ageing. Recent studies on complex carbohydrates and satiety factors are suggesting that including wild foods in a mixed diet may be the natural way to curb appetite and maintain an ideal weight. The seeds of one particular variety of Acacia contain almost every sugar found in nature along with a class of compounds which switch on the missing ‘use by’ date of cancer cells, and therefore

killing them. It appears that the interaction between proteins in the cancer cell walls and the sugars, potentiates the activity of the killing switch compounds. Other work on antioxidants is proving they reduce cellular insulin resistance and also turn on our own internal antioxidant (glutathione) systems through cellular enzyme regulation. This suggests that wild foods may have the ability to maintain the genetics of our ideal nutrition and even repair the genome as we attack it by our poor lifestyle choices or simply as we live, move, breathe and age. Future Of Australian Food The use of Australian wild foods also plays a significant social and ethical role. More and more outback communities are beginning to manage existing wild foods. Some are planting mixed systems of local species as socially and ecologically appropriate Fair Trade cash crops. Traditional foods are being collected with a renewed vigour and their nutritional contribution for remote communities is rising in importance. Wild Australian foods and flavours will certainly continue to be a growing part of the global food industry. Consumers will encounter more ingredients and recipes using them; culinary students in schools and trade colleges will keep learning to use the ingredients and more chefs will become familiar with the commercial range. As manufacturers seek new flavours, and Australia continues to promote its uniqueness, its authentic foods will gain the benefits of expanding familiarity. For more information, ENTER No: 0965


ADVERTORIAL

Tasty Singapore Anuga 2009

Brings Foods & Flavours To

Tasty Singapore returns to Anuga with an array of products,

foods and beverages. authentic sauces, convenience

W

ith the variety of flavours and culinary experiences, the Singapore food industry is a creative meshwork of diverse products, concepts and services. Despite being an island with only 4.5 million people, the vibrant food scene has more than 5,000 eating establishments and 700 food manufacturers. The Singapore Pavilion at Anuga 2009 brings together leading Singapore food companies to introduce new products and a spread of convenient meals, readyto-drink beverages, authentic sauces and convenient packaging options. Themed ‘Tasty Singapore’, the national pavilion organised by International Enterprise Singapore and the Singapore Food Manufacturers’ Association, and supported by the Singapore Manufacturers’ Federation, aims to showcase a wide range of food and beverages. The Tasty Singapore Pavilion at Hall 2.1, features 29 Singapore companies exhibiting more than 200 convenient meals, milk products, noodle products, edible oil products, bottled beverages and ready to-cook-sauces. Participating companies include food manufacturers who are successfully selling to regions such as Southeast Asia, China, Japan, Australia, Europe and America.

Celebrity chef and author Terry Tan will also conduct cooking demonstrations with Singapore products, showing how easily Singapore products can be used across a variety of cuisines. Terry is the author of over twenty cookbooks including Stir-fried And Not Shaken. Based in London now, Terry continues to champion Singapore food While some of these products are already available in Asia, companies

The Singapore food industry is constantly innovating to bring more quality food products to consumers hope to bring international consumers a greater variety of traditional and cosmopolitan flavours that Singapore offers with convenience and confidence.

QUALITY & STANDARDS With many having HACCP and ISO certification, Singapore F&B companies are reputed for their dedication to food safety and quality. Companies such as Tat Hui Foods and Sin Hwa Dee Foodstuffs Industries even comply with the BRC standard.


2009 tastes like ice cream. Unlike normal ice cream which requires refrigerated transport, creamy ice pop has a freezeonly-to-consume concept. This means it can be shipped, stored and handled in non-frozen ways, saving cost and space for consumers and retailers.

Beyond their own brands, companies have made a mark serving as trust-worthy contract manufacturers and partners to global retailers such as Tesco, Wholefoods and Sainsbury.

INNOVATION Intense domestic competition and a well-travelled consumer base have sharpened Singapore food companies’ appetite for new technology and flavours. More than convenience, consumers want their quick meals with a boost of nutrition and a touch of home cooked goodness. To meet rapidly changing consumer tastes and the hectic city life, companies have developed strong innovative capabilities in creating new products and innovative packaging. Gan Hup Lee, for instance, has introduced a ready-to-cook premix rice in six popular flavours under the Yamie Rice brand. With flavours such as Singapore’s famous chicken rice, pineapple rice and curry rice, consumers only need three simple steps to prepare a good meal: Open, cook and serve. An authentic tasty Asian meal is served in a flash. Creamy ice pops developed by Asia Farm F&B is an ice confectionery which

Emphasising healthier choices, many food manufacturers have come up with no trans-fat, gluten free products, reduced fat and sodium content and avoided added MSG. To boost nutritional content, many products are also enriched with Omega 3, polyunsaturated fatty acids DHA and EPA. Tai Hua Food Industries Pte Ltd offers a reduced salt light soy sauce brewed from premium soy beans, wheat flour and salt. It contains 40 percent less salt than a normal soy sauce. Pokka ‘Lift-Up!’ contains 550 mg of Collagen and is rich in Vitamin C. Chye Choon Foods will launch a ‘High Calcium Enriched Brown Rice Spaghetti’ under its Peacock’s brand, which is not only high on taste and texture but also on nutritional values.

THE SINGAPORE CONNECTION

GOOD FOOD To cut down on preservatives without compromising on products’ shelf, many food producers have invested in R&D, and re-looked product design and packaging.

If you wish to explore business opportunities with our food service or food manufacturing companies, please contact IE Singapore. IE Singapore is an agency under the Ministry of Trade and Industry promoting the overseas growth of Singapore-based enterprises and international trade. ■ www.iesingapore.com/contactus

About Tasty Singapore manufacturing and packaging technologies. Together with the industry support, the companies are also able to ride on and elevate

the Restaurant Association of Singapore (RAS) Industry Night. This brand positioning for the food service industry reinforces the authentic

ients, great Tasty Singapore is about using quality ingred

recipes and

incorporating state-of-the-art food manufacturing and packaging

these characteristics that make them locally and globally competitive. In 2007, this branding was also formally aligned with the restaurant industry when it was launched before all major restaurant players at

culinary cuisine and products that truly define Singapore’s rich multicultural heritage and openness to foreign culture. To find out more about Tasty Singapore, visit www.tastysingapore.com

2543

technologies with stringent food preparation processes.

Enquiry Number

Tasty Singapore has been created as an over-arching industry branding; defined distinctively through the following key attributes: diversity, innovativeness, dynamism, quality and safety. The branding, along with the attributes, set the benchmark for success in our local food industry, both in the manufacturing and service sectors. Launched in April 2004, there are 52 Tasty Singapore Ambassadors to date. These ambassadors adhere to stringent food preparation processes and employ up-to-date


2009

PRODUCT HIGHLIGHTS Able Perfect: RBD Palm Olein

Palm oil and fats is ideal for cooking and frying. Palm oil in the diet lowers total blood and ‘bad’ LDL cholesterol, and increases the ‘good’ HDL cholesterol. It also does not promote the formation of plaques in the arteries and has an anti-blood clotting effect, both which helps prevent heart disease.

Ban Hock Food: Preserved Fruits

Ban Hock’s premium range of dried fruits’ high sugar content is balanced by intense flavour. Prunes have long been used to maintain healthy bowel activity, and are particularly helpful in ending constipation and digestion. The fruit is also high in vitamin A, and potassium. Enquiry No IEP1003

Enquiry No IEP1001

Asia Farm: I&Joy Creamy Ice Pops

Asia Farm has recently developed creamy ice pops, an ice confectionery that tastes almost like ice-cream. Its ambient friendly factor allows it to be shipped, stored and handled without freezing. The ‘freeze only to consume’ concept is cost savings for electricity and frees up freezer space. The creamy ice pops is a blend of juicy fruits and smooth sweet cream.

Cassava Republic & Roots: Chips & Snacks

Cassava Republic & Roots produces snacks from tropical roots and plants. The latest products are the company’s Papa cassava chips and Conz corn snacks. Made from roots and plants grown on volcanic slopes, the snacks are nonGMO. It has no added MSG, no trans-fat, and is gluten-free. The products are also suitable for vegetarians. Enquiry No IEP1002

Enquiry No IEP1004


Quality Seafood Treats… Anytime… Anywhere.

Thong Siek’s DODO Classic Range of Products includes Fish Ball, Crab Flavoured Ball, Cuttlefish Ball, Prawn Ball and etc. Our Classic Range also includes Crab Flavoured Sticks, which is a popular ingredient for salads.

at 9 a 200 Anureglocated at

s Visit u

We a n .1 Hall 2 ore Pavilio p Singa No. Booth

26

THONG SIEK FOOD INDUSTRY PTE LTD

14 Senoko Way Singapore 758035 Tel: (65) 6756 0233 Fax: (65) 6754 4030 | Email: dianna@thongsiek.com | www.thongsiek.com

Enquiry Number

2539

Using the same raw material, we innovate and created more exciting flavours. DODO fusion range includes, Cuttlefish Ball with Cheese, Mushroom Seafood Ball, Salmon Flavoured Ball and Tofu Fish Cake with Cheese – a heavenly combination of Fish, Tofu and Cheese!


2009 Chee Seng Oil: Specialty Oil

Double Pagoda Specialty Oil, manufactured by Chee Seng Oil has seven varieties in its range. This includes garlic, ginger, chives, chilli, Szechuan pepper, spicy sesame, and sesame oil. The oil is made from extracts of a natural ingredient, and retains its natural aroma, as well as natural taste. The specialty oil can be used for stir frying, marinating, seasoning, flavouring, mixed with vinegar as a dip for bread, and as salad dressing.

Chia Khim Lee: Sagiko Float With Real Bits

Chia Khim Lee’s Sagiko Float with Real Bits was launched in Feb 2009. There are five flavours at the moment, and more flavours will be introduced soon. Enquiry No IEP1006

Enquiry No IEP1005

Chye Choon Foods: Enriched Brown Rice Spaghetti

Chye Choon Foods’ has produced a ‘High Calcium Enriched Brown Rice Spaghetti’, under its Peacock Brand. This wholesome and all-natural brown rice spaghetti is high in calcium as well as fibre, making it ideal for the young and old. It has no chemical additives and is certified by Singapore’s Health Promotion Broad as a ‘healthier choice’ product. The product is also halal certified. The spaghetti is suitable with a variety of sauces, and works well with Asian, vegetarian as well as western recipes. Enquiry No IEP1007

Gan Hup Lee: Yamie Rice

The ready-to-cook premix rice from Gan Hup Lee’s Yamie Rice brand, can be prepared in three steps: Open, cook and serve. Each pack consists of premium fragrant rice, blended with many tasty and flavourful ingredients. The premix rice is available in six flavours: Singapore Chicken Rice, Yam Rice, Claypot Rice, Pineapple Rice, Nasi Briyani (Curry Rice) and Nasi Lemak (Coconut Rice). Enquiry No IEP1008

Hock Seng: Canned Foods

Hock Seng is a manufacturer, importer, exporter, and supplier of brands like Hosen, Fortune and Highway. Products from the company includes canned fruits like peach halves, fruit cocktail, longans, lychees, and jackfruit. Products distributed by the company also include canned vegetables, meat, as well as seafood.

Enquiry No IEP1009


®

“Indulging consumers with the freshest selection of nuts.”

Healthy, crunchy nuts with that freshly roasted aroma is hard to beat. Camel® Nuts are skillfully roasted to perfection to exude its natural goodness of the premium nuts. Processed from the finest ingredients and traditionally roasted, the nuts are packed at the peak of their flavours – from the hot oven.

We offer customization of products to meet our customers’ unique requirements, including contract manufacturing and private labels for major international brands worldwide. Our R&D team continuously come up with new products to suit the palates of international consumers. We believe in innovation and are constantly formulating new products for our consumers’ enjoyment – “Seeds of Joy”.

Anuga 2009

Hall 2.1 Singapore Pavilion Booth No.

21

For sales enquiries, please contact:

Seng Hua Hng Foodstuff Pte Ltd 127 Defu Lane 10 Singapore 539234 Tel: +65 6383 3388 • Fax: +65 6383 0689 • Web: www.camelnuts.com • Email: enquiries@camelnuts.com

Enquiry Number

Visit us at

2546

Today, Camel® Nuts is the largest and only manufacturer of quality nuts in Singapore.


2009

Hosen: Canned Fruits & Vegetables

‘Freshly picked and packed’ fruits are what Hosen promises to offer. The company has a comprehensive range of products such as exotic Asian fruits, deciduous fruits (peaches, pears, apricots), corn products, as well as mushrooms. Others include green peas, gingko nuts, baked beans and tomato based pasta sauce. Enquiry No IEP1010

Kong Guan: Microwaveable Bun

Kong Guan, a manufacturer of traditional pau (Chinese steamed buns) and timsum in Singapore have introduced a microwaveready product range to allow consumers to enjoy the food without the need for cumbersome cooking equipment and long cooking time. The steamed buns can be heated up in a microwave oven without losing moisture. This is made possible by the ‘Moisture Retention System’, which is made up of advanced packing technology and proprietary recipes that keeps the buns moist, soft and springy. Enquiry No IEP1011

LOPS: Sweetened Condensed Milk

JJ Wellness: Macadamia & Soy Crunch

Nature’s Field, a brand under JJ Wellness, offers healthy and tasty snacks like ‘Macadamia Nuts’ and ‘Soy Crunch’. Macadamia nuts are ‘heart-friendly’ nuts that have a good source of protein, iron, calcium and vitamins. The nuts come in a 40 grm packet, and have a variety of three flavours: abalone, honey roasted and lightly salted. Soy Crunch is made from soya beans, which are high in protein and has good nutritional values. The snack is available in four flavours: honey mustard, cheese, honey BBQ chicken, and sour cream & onion. Enquiry No IEP1012

Ngo Chew Hong Edible Oil: Vegetable Oil

Oki, a vegetable oil brand by Ngo Chew Hong, is made from super-refined palm olein with natural vitamin E. It is packed in 500 ml, 1 ltr, 2 ltr, 3 ltr and 5 ltr PET bottle. Other packing types like the jerrycan and tin are also available.

LOPS’ sweetened condensed milk under the Bona Food Brand is made from fresh dairy products and other fine ingredients to enhance the taste of beverages. The milk is also suitable as ingredients for confectionery and desserts. Enquiry No IEP1013

Enquiry No IEP1014


2009 Pokka: Grape Juice Drink With Collagen

Pokka’s ‘Lift-Up!’ grape juice drink with collagen offers 550 mg of collagen and a rich content of Vitamin C. The Health Promotion Board of Singapore also certified it as the ‘Healthier Choice’.

Orient Foods: Shelf Stable Fresh Noodles

Enquiry No IEP1016

Orient Foods presents its shelf stable noodles in a number of varieties. Nutritious and easy to prepare noodles are formulated for the different requirements and taste profile of each customer. The noodles are available in plain, flavoured or with soup base. The product can be stir fried, boiled or microwaved. The ‘fresh’ noodles do not need refrigeration, and can be stored in ambient room temperature. The product is also free from preservatives and is low in fat. Enquiry No IEP1015

Resorts: Long Island Tea

Resorts’ Long Island Tea come in two flavours, Black (Cola) strong with 9.9 percent alcohol volume, and Gold (Ginger Ale) smooth with 4.3 percent alcohol volume. They are all ready to drink in a glass bottle, and are well liked with a twist of lime. Enquiry No IEP1017

Seng Hua Hng: Camel Nuts

Camel nuts by Seng Hua Hng include pistachios and roasted cashews, as well as its flagship roasted peanuts. Other selections under the brand include natural cocktail mix where the nuts are air-roasted and fruits sun-dried, roasted almonds, and original Shandong inshell peanuts. The inshell peanuts are traditionally roasted to bring out their natural sweetness and flavour, with no added salt or preservatives. Enquiry No IEP1018

Seow Khim Polythelene: Compartment Tray

Seow Khim Polythelene’s compartment tray with lid is leak resistant, and can be closed tightly by hand. It also keeps food fresh, and does not allow external odours to seep in. Enquiry No IEP1019


Shiro: Asian Desserts Indulgence

Sime Darby: Pure Vegetable Cooking Oil

Shiro Corporation offers restaurant quality dessert that can be prepared within minutes. The company will be introducing a range of desserts from Asia, which includes stuffing/ topping made from sweet potato, coconut, red beans and mango. The desserts featured are sweet potato and coconut roll, sweet coconut ball, sesame ball, sticky rice with mango topping, and sticky black rice with coconut topping With convenient and ease of preparing in mind, these products can also be cooked in an oven or microwave. The cooking time ranges between five to eight minutes. Enquiry No IEP1020

Sin Hwa Dee: Emperor’s Chicken Mix

A brand under Sin Hwa Dee, Chng Kee brings forth the ‘Emperor’s Chicken Herbs and Spices Mix’. As its name implies, the chicken dish was the quintessential food of the China royal court. This dish is prepared by marinating a whole chicken with ground herbs and spices. The chicken is then steamed over a slow fire, allowing the aroma of the herbs and spices to infuse into the soft and tender chicken. The mix contains the selected herbs and spices, grounded into an aromatic blend. The product is packed conveniently into a bag, complete with a food grade wrap and foil. Enquiry No IEP1022

Each bottle of Sime Darby’s Chief Brand Pure Vegetable Cooking Oil has been prepared with premium quality palm oil. Known for its anti-oxidative and frying characteristics, this healthier choice oil ensures that fried food and snacks remain fresh and crisp to taste. Cholesterol-free and rich in Vitamin E, the vegetable cooking oil is available for both consumer and industrial use. Enquiry No IEP1021

Super Coffee: Tongkat Ali Ginseng & Misai Kuching Coffee

‘Super Power 6 in 1 Tongkat Ali Gingseng Dan Misai Kuching’ is a product of premium instant coffee manufacturer, Super Coffee. Offering richness and fragrance with its Robusta and Arabican coffee beans, this product provides health conscious consumers more choices with the addition of two key ingredients, ‘Tongkat Ali’ and ‘Misai Kuching’. Tongkat Ali, medically termed as Eurycoma longifolia, is an herb used throughout South East Asia for its beneficial effects on health. Misai Kuching, also known as Cat’s Whiskers, is a medicinal plant native widely believed to contain anti-allergenic, anti-hypertensive, antiinflammatory and diuretic properties. Enquiry No IEP1023

Tai Hua Food: Light Soy Sauce

The reduced salt light soy sauce from Tai Hua is naturally brewed from selected premium soybeans, wheat flour and salt. It has 40 percent less salt than normal soy sauce, high nutritive value, as well as distinctive taste and fragrance. The sauce was specially formulated for the health conscious consumer. Enquiry No IEP1024


2009

Tong Garden: Cashew Nuts

The Vitamax cereal milk drink from Tastyfood Industries, is a liquid meal combining both the positive attributes of cereal and milk. Cereal is a source of protein, dietary fibre, essential vitamins and minerals. Milk is a source of calcium, and is important for the development of bones. The product is a ready-to-drink beverage, and therefore allows the consumer to have a liquid meal easily. The drink is a source of energy due to the usage of glucose, and is considered calcium enriched under US FDA Standards and Australian Food Laws. Enquiry No

The cashew nuts from Tong Garden are one of the company’s core products. The product comes in two main flavours, salted and honey. It contains healthy mono-unsaturated fats and magnesium, which helps prevent heart diseases. Enquiry No IEP1028

IEP1025

Tat Hui Foods: Purple Wheat Noodle

The purple colour in Koka’s ‘Purple Wheat Noodle’ comes from its ingredient, Purpleberry flour, which is a blend of purple wheat and purple corn. The deep pigmentation is due to the presence of anthocyanins. Steam-cooked and baked-dried, the noodle is easy to cook and naturally rich in anthocyanins, the same antioxidants as those found in blueberries and bilberries. With a 100 grm serving of the noodles, it gives about the same amount of antioxidant in 80 grm of blueberries.

Tri Gateway Exports: Hazelnut Spread

Tri Gateway Exports will feat ure t heir hazelnut chocolate spread, a nutritious spread with quality ingredients. The company’s products line-up also includes peanut butter, which is cholesterol free and low in saturated fats, and Kidies cookies. These cookies come in four types of fruit filling such as strawberry, blueberry, pineapple & apple, individually wrapped for freshness.

Enquiry No

Enquiry No

IEP1026

IEP1029

Thong Siek: Tofu Fishcake With Cheese

Thong Siek’s Dodo brand introduces its latest addition, the Tofu Fishcake with Cheese. It is made from premium surimi and is a combination of tofu and cheddar cheese. They are then formed into cylindrical fishcake shapes for easy consumption. They come in 200 grm of both chilled and frozen packaging. Easy to cook, the product can be pan-fried or deep-fried gently in a pan for four to six minutes. Enquiry No IEP1027

Re-printed with permission from Asia Pacific Food Industry

Tastfyfood Industries: Cereal Milk Drink


EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

72

Event Review:

FHM & ProPak Malaysia 2009 FHM 2009 was held from August 11 – 14, 2009 at Kuala Lumpur Convention Centre (KLCC), Malaysia. A total of 18,100 trade visitors attended the show to meet, mingle, discover and most importantly, fulfil their individual business needs. The food and hotel exhibition saw some 808 participating companies from 41 countries, and had a total sold out space of 10,000 sqm occupying halls 1, 2, 3, 4 and hall 6 in the ballroom of KLCC. There were a total of six international pavillions from Austria, Indonesia, Taiwan, Korea, Sri Lanka and the US. The Taiwan pavillion was the biggest participating group in the history of FHM, taking up a booth space of 546 sqm with a total of 46 participating companies under its wing. The exhibitors represented the food & beverage, bakery, kitchen equipment, hospitality and IT solutions, displaying the various types of food, equipment

and machineries in the F&B and hospitality industries. Visitors were treated to an extensive line up during the four-day period. One of it being the Culinaire Malaysia 2009, an event jointly organised by the Malaysian Association of Hotels, Chefs Association of Malaysia and the Malaysian Food & Beverage Executives Association, where the best chefs from around the world were there to display their skills. Also held alongside FHM was ProPak Malaysia 2009; the fifth Malaysian international food processing & packaging technology exhibition. A conference and seminar were held in tandem with FHM 2009. The first one being the FoodServe Conference with the theme ‘Food Service: The Way Forward’, was held at the Impiana Hotel KL. FoodServe 2009 focused on the aspects of food service and related industries. The second was the ‘International Hospitality &

Tourism Seminar 2009’, organised by the Malaysian Association of Hotels Training and Education Centre (MAHTEC), which gave insights into the world of revenue management for hotels. Another event that took place during the show was wine sampling by The Austrian Trade Kuala Lumpur, under the Austrian Pavillion. There was also a special highlight with guest appearances by celebrity chefs Ismail and Florence Tan, who carried out live cooking demonstrations at the exhibitor’s booths. FHM will be next held in the year 2011. Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia August 11 – 14, 2009 ___________________ Enquiry No: 0970


Enquiry Number

2540


EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

74

Event Review:

ASIA

ASIA 2009 ASIA Fruit Logistica

FRUIT LOGISTICA

ASIA ASIA

FRUIT LOGISTICA International Trade Fair for Fruit and Vegetable Marketing

Hong Kong, 2 – 4 September 2009

Asia Fruit Logistica and Asiafruit International for Fruit and Vegetable Marketing Congress, took placeTrade at Fair the Hong Kong Convention Hong Kong,from 2 – 4 September 2009 and Exhibition Centre, September 2 – 4, 2009. More than 3,400 trade visitors from 52 countries, including 60 percent from Asia, were in Hong Kong last week to attend the three-day event. Some 224 exhibitors from 31 countries took part in the exhibition, with 500 delegates from more than 40 countries registered for the congress. Asian countries once again a c c o u n t e d f o r t h e l a rg e s t number of exhibitors on a regional basis, making up 35 percent of the total. China had a particularly strong presence, with some 55 companies taking part, while exhibitors were also present from other leading Asian markets such as Japan, Korea, Taiwan, help make the most of growth Thailand, Malaysia, Indonesia opportunities that Asia presents. and the Philippines. Day one opened with a broad Countries from Europe (25 overview of economic trends and percent), South America (13 shopper habits across Asia from percent), Oceania (12 percent), The Nielsen Company, combined North America (nine percent) with advice on how to boost and Africa (six percent) were sales to the region’s markets. A also well represented at the panel of Asian buyers, including exhibition, reflecting the inter- senior retail executives from national character of the show. Tops/Central Food Retail and W h i l e A u s t r a l i a , T h e ParknShop, then discussed the Netherlands, France and the US findings of the analysis. Success all beefed up their presence, stories in consumer marketing major South American supplying also came under the spotlight nations such as Chile and Brazil with presentations from Publicis exhibited for the first time. Peru Worldwide, the California Table and Argentina also made another Grape Commission and Japanese strong showing, while South marketing consultancy, Yamano Africa was back in force. & Associates. T h e A s i a f r u i t C o n g re s s Major global retail groups was addressed by high-level Tesco and Metro kicked off day international speakers, offering two by outlining their produce insights and expert advice to procurement strategies in Asia

and China intellectual property such as proprietary varieties was also the focus of a session that featured first-hand insights from BioGold International, Mylnefield Research Services and Zhengzhou Fruit Research Institute. The third day opened with expert analysis on the impact of trade liberalisation in Asia on the fresh produce business, and concluded with a session on the emerging Indonesian market. Next year, the event will take place on September 8 – 10, 2010 at Hong Kong’s Convention and Exhibition Centre. Hong Kong Convention And Exhibition Centre Hong Kong, SAR September 2 – 4, 2009 ___________________ Enquiry No: 0971


Enquiry Number

2518


EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2009

76

Event Review:

Food Ingredients Asia 2009 BANGKOK was once again the center of attention for the food ingredients industry as Food ingredients (Fi) Asia 2009 got underway at the Queen Sirikit National Convention Center from September 9 – 11. Organised by UBM, the event attracted over 7,000 attendees from around the world. They were drawn by the opportunity to network with the industr y’s key players and learn about the latest developments in the market. Many attendees were particularly interested in opportunities within the rapidly growing functional food market. Dr Damri Sukhothanang, permanent secretary of the Thai Ministry of Industry, underlined this trend in his opening address. He stated that the industry’s current health-oriented focus has developed in response to consumers, increasing affluence and health consciousness. SPOTLIGHT ON FoSTAT The 2009 show featured

an informative program of conferences and seminars. The first in the series was ‘What’s New in the World of Functional Food Ingredients?’. This was coorganised by the Food Science & Technology Association of Thailand (FoSTAT).

International speakers covered 18 other relevant topics, and all high level conference events were well attended. ASEAN REGION ACCESS In order to offer Fi Asia exhibitors and visitors increased access to the ASEAN region, the team will be branching out into new markets in 2010. The event will be held in Indonesia in 2010, and return to

Thailand in 2011. A new event, the Fi Asia Summit, will make its debut in Vietnam in 2010, and then bring the industry to the Philippines in 2011. The Fi team conducted extensive market research to identify the most promising areas of growth in the ASEAN region and they are looking forward to providing a point of entry into these exciting markets. The Indonesian market holds huge potential as the country’s economy is now one of the best performing in South East Asia. With a population of over 250 million and a GDP which is rising by seven percent annually, Indonesia is already a major emerging market. The summit in Vietnam will offer an opportunity for companies to discover a region poised to become one of the food ingredients industry’s most exciting markets. Queen Sirikit National Convention Centre Bangkok, Thailand September 9 – 11, 2009 ___________________ Enquiry No: 0972


www.world-of-halal.com

Your Halal

Choice in Asia 12. - 16.05.2010 IMPACT Exhibition Center Bangkok, Thailand

WORLD OF HALAL covering:

International Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg

Held in conjunction with

Jointly organized by

Enquiry Number

2544

Food & Beverage • Cosmetics & Pharmaceuticals • Tourism & Hospitality Logistics • Food Technology & Catering


calendar of events 2009/2010 78

Web: www.allpack-indonesia.com

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 ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

10 – 14: Anuga 2009 Koelnmesse Cologne, Germany Koelnmesse E-mail: anuga@koelnmesse.de Web: www.anuga.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

14 – 16: Health Ingredients Japan 2009 Tokyo Big Sight Tokyo, Japan CMP Japan E-mail: f-expo@cmpjapan.com Web: www.hijapan.info ❑ 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

➲November 11 – 14: ALL PACK INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com

Asia Pacific Food Industry

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

www.apfoodonline.com

➲October

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

❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: BioFach India 2009 Bombay Exhibition Center Mumbai, India Nürnberg Global Fairs E-mail: info@ngfmail.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲December 2 – 5: Propak Indonesia Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: cassandra@iemallworld.com Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: Busan Int’l Seafood & Fisheries Expo 2009 BEXCO Busan, Korea BEXCO Exhibition E-mail : bisfe@bexco.co.kr Web: www.bisfe.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲January 12 – 14: Food & Hospitality Expo 2010 Bahrain International Exhibition And Convention Centre Manama, Kingdom of Bahrain Bahrain Exhibitions E-mail: beca@bahrainexhibitions.com Web: www.foodexpbh.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲February 17 – 20: BioFach 2010 Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse GmbH Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲March 2010 9 – 11: Sino-Pack 2010/China Drinktec 2010 China Import & Export Fair Pazhou Complex (Area A) Guangzhou, China Adsale Exhibition Services E-mail: exhibition@adsale.com.hk Web: www.2456.com/sino-pack ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: ProPak Vietnam 2010 Saigon Exhibition & Convention Center


79

Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com

Nürnberg Global Fairs GmbH Web: www.biofach-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲JUNE 2010

❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: Food ingredients china 2010 Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com

31 – 3: 7th international Food & technology exhiBition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: info@foodtech.com.pk Web: www.pegasus.com.pk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲April 2010 31 – 3 aPril: hotelex shanghai 2009 Shanghai New International Expo Center Shanghai, China Shanghai UBM Sinoexpo International Exhibition E-mail: hotelex@cmpsinoexpo.com Web: www.hotelex.cn

Things To Do... Attend the following shows!

❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: guangZhou Bakery 2010 Guangzhou Jinhan Exhibition Centre Guangzhou, China Hong Kong Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: Food & hotel asia 2010 Singapore Expo Singapore Singapore Exhibition Services E-mail: events@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲May 2010 12 - 16: thaiFex world oF Food asia 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: info@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 - 16: world oF halal 2010 Impact, Challenger Bangkok, Thailand Koelnmesse E-mail: info@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: BioFach china 2010 INTEX Shanghai Shanghai, China

ANUGA 2009 October 10 - 14, 2009 Cologne, Germany SWEETS CHINA 2009 October 22 - 24, 2009 Shanghai, China CHINA FOODTECH 2009 October 27 - 29, 2009 Beijing, China ALL PACK INDONESIA November 11 - 14, 2009 Jakarta, Indonesia PROPAK INDONESIA December 2 - 5, 2009 Jakarta, Indonesia

12 – 14: VietFish 2010 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Vasep Media E-mail: vietfish@hcm.vnn.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: ProPak asia 2010 Bitec Bangkok, Thailand Bangkok Exhibition Services E-mail: cassandra@iemallworld.com Web: http://www.besallworld.com/ ppka/2010/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 26: Foodtec & Pharmatech taiPei 2010 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: foodtech@taitra.org.tw Web: www.foodtech.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE

To be con sidered fo r a listing Calendar in the of Events , send de of event tails including : name o date, ven f even ue details to and organiser’s c t, ontact the addre ss given below. Editorial De Asia P pt acific Food In Eastern dus Tra 1100 Low de Media Pte Ltd try er Delta Road #04-04 E PL Singapore Building 1 Tel: 65 6 69206 379 288 8 Fax: 65 6 37 E-mail: a 9 2805 pfood@e pl.com.s g


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2534


Danisco cultures: texture designer.

Fusionning world influences, Danisco weaves amazing textures for yogurt Smooth, soft, short, creamy, clean, fresh, silky, shiny, firm, thick: at Danisco, we master the art of yogurt texture.Thanks to our unique palette of patented texturising strains and team of expert scientists, we imagine outstanding and trendy yogurt compositions and create a new dimension in yogurt mouthfeel. Discover a realm of texturising sensations using YO-MIXâ&#x201E;˘ Yogurt Cultures and design the yogurt of the next season.

Contact us at +65 6511 5600 www.danisco.com/cultures Enquiry Number

2537

APFI October09  

Asia Pacific Food Industry

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