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Overview Of The
Food Ingredients Market In India
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Thrive In Asia
Marrying Health With
Indulgence Going The
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08 Overview Of The
Food Ingredients Market In India With an increase in consolidation in the market as global MNCs continue to enter the Indian market and existing participants in the organised market strive to expand their reach, bigger companies are targeting to amalgamate and reduce the overall share of the unorganised segment. By Chaitra Narayan, Frost & Sullivan
Health Foods Thrive In Asia By the end of the forecast period, in 2015, fortified/ functional product sales in Asia Pacific are projected to hit almost US$70 billion, making it the world’s largest regional market for these products. By Ewa Hudson, Euromonitor International
16 Going The Dutch Way
20 Wrapped For Protection Cyclodextrins protect sensitive ingredients and enable ways of emulsifying and texturising. By Dr Philipp Osterloh, Wacker Biosolutions
24 Marrying Health With Indulgence
In order to stand out in the competitive Asian food and beverage market, manufacturers have to create innovative formulations with additional health benefits. Dairy products with reduced fat and calorie can offer customers a guilt free indulgence. By Geoff Allen, Synergy Asia
27 Shots For All The incorporation of nutrient premixes to fortify single-serve/daily dosing/shot products is an essential step that manufacturers will need to take if they are to stay competitive in today’s marketplace. By Ram Chaudhari, Fortitech
As the mega-trend towards healthy lifestyles continues to drive consumer products, manufacturers face increasing pressure to bring new and innovative products to market. Companies in the Netherlands are stepping up their efforts by providing unique solutions. By Karin Rancuret, Netherlands Foreign Investment Agency
Cover Picture Courtesy of Trudy, Australia
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30 Child Nutrition:
The Right Essentials Infants and small children need high levels of nutrients to help them grow and develop, and may be at risk of nutrient deficiency if their daily diet is lacking essential vitamins, minerals and functional ingredients. By Fennywaty Sjafeih, DSM Nutritionals
33 Good Gut Feeling Sound science forms the basis for successful functional products. By Koen Van Praet, Beneo Asia Pacific
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ccording to Research and Markets, the great strides in global economic development in the past decade have caused significant changes in social food consumption habits. Food in numerous forms and variety is being commercially produced and preserved to meet the varying needs of the modern day society. The food ingredient industry is expected to flourish to meet the requirements of the ever expanding food industry and changing social eating preferences. The volume sales of food ingredients are expected to register a CAGR of approximately 2.7 percent from 2011 to 2014. In India, bigger companies are now targeting to amalgamate and reduce the overall share of the unorganised segment. This is in response to an increase in market consolidation with global MNCs venturing into the country and existing participants in the organised market attempting to expand their reaches. (Page 8) With growing awareness on health, the fortified and functional product market in the Asia Pacific region is expected to thrive. Euromonitor International has predicted that this segment will hit almost US$70 billion by 2015. This would make the region the world’s largest market for these products. (Page 12) The focus on health has also instigated numerous researches on improving the products available in the market and on introducing innovative new products with enhanced properties that would satisfy the demands of the modern consumers. Companies in the Netherlands have been stepping up their efforts by providing unique solutions. (Page 16) The market has evolved beyond the mere concern over safety of the ingredients and their potential risks. Ingredients are expected to have additional enhancement properties on top of their basic functions to justify their addition. It is increasingly common to see ingredients being used to serve multiple purposes, such as improving texturisation, taste and colouring, extending shelf-life of the end products and improving the nutritional values for a targeted demographic. As affluence continues to rise in Asia, the expectation on food has exceeded the basic desire for the fulfilment of hunger. The people in the region demand value-added and functional food that can enrich their experiences as they consume it. For this reason, the ingredients market will thrive and grow as ingredients carry on developing and evolving.
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Overview Of The Food Ingredients Market In India
With an increase in consolidation in the market as global MNCs continue to enter the Indian market and existing participants in the organised market strive to expand their reach, bigger companies are targeting to amalgamate and reduce the overall share of the unorganised segment. By Chaitra Narayan, program manager, Frost & Sullivan
Colours Preservatives Food Ingredients
Emulsifiers Stabilisers Sweeteners
Note: The ‘Others’ category in the chart above includes thickeners, leavening agents, humectants and nutrients
Sweete ners, 35
Pr % 9
Chart 1 illustrates the key segments of the ingredients market in India. T he Indian foo d ingredient s market was valued at US$450 million in 2011, growing at a rate of about 12.5 percent year-on-year. The above market quantif ic ation does not include segments such as thickeners, leavening agents, and humectants that are categorised under ‘Others’. Chart 2 illustrates the market share and market demand in terms of value ($ million) for the key segments of Indian food ingredients market.
Market Segmentation and Overview
Chart 1: Key Segments of Food Ingredients in India
o o d ingre dient s are us e d for preser ving, flavouring, colouring and other purposes that ultimately result in enhancing the palatability of the food. They have been used for household as well as industrial purposes and play an impor tant role in increasing the nutritive value and flavour in addition to their additive functions. The basic func tions of food ingredients are: • Maintain the freshness of the food • Improve the nutritive value • Improve the taste/flavour
Chart 2: Market Share and Market Demand in Terms of Value ($ million) of the Key Segments of Indian Food Ingredients Market, 2011
at US $ 4 0 million which grew at 15 percent in 2011. In the Indian preservatives market, anti-microbial accounted for about 70 percent, while antioxidants accounted for the remaining 30 percent.
Flavour compounds are broadly used in the food industry either to provide an absolute flavour to a product or to fortify an existing flavour, which is typical in a food product. The Indian flavour market was approximately US$210 million that grew at a rate of almost 13 percent in 2011. The categories available are beverage flavours, dairy flavours, confec tioner y f lavours, b aker y flavours, savoury and pharmaceutical flavours. The competitive structure of the flavour industry has become more consolidated with the entry of major companies. International Flavours & Fragrances (IFF) is the pioneer in flavour manufacturing and blending, leveraging its lead of being an early entrant in the Indian market. Givaudan follows IFF, followed by Firmenich and Symrise.
Colours Food colouring is added to food or drink to change its colour and enhance the palatability in both commercial food productions as well as in domestic cooking. Food colours are generally categorised into two types: natural and synthetic. The Indian food colour market was valued at about US$50
million; it grew at a rate of about 10 percent in 2011. Out of the two, the natural colours segment witnessed a rapid yearly growth rate of about 12 percent, whereas the artificial colours grew at only eight percent. This was mainly due to increased h e a l t h a w a re n e s s a n d v a r y i n g customer tastes. Important players dominating the colours market in India are DSM, Chr Hansen, BASF and a few other medium sized companies.
Preservatives When used for foodstuff, the choice of preservative is governed by various factors, such as toxicity of the chemical with extensive use, potential reaction with other ingredients of the item to which it is added, type of packaging used, outcome of process and storage conditions on the preser vative, taste, flavour, or odour intervention, quantit y of subst ance required to enable preservative action, and finally, cost. Broadly, preservatives are classified into two types: antimicrobial and antioxidants. The Indian preservatives market was valued
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The Indian food ingredients market was valued at US$450 million in 2011.
Fo o d e m u l s i f i e r s a re t y p i c a l l y categorised into two major types: natural and synthetic. The Indian emulsifier segment was valued at US$45 million in 2011, growing at an annual growth rate of 10 percent. The main emulsifier suppliers for confectionery in India include Fine Organics, Ruchi Soya Industries Limited, Gujarat Ambuja Exports Limited, Vippy Industries, and Ambika Solvex. Some global participants who are trying to make a strong impression in the Indian market would be DSM, Danisco, ADM, Cargill, Degussa, the Solae Company, and the Kerry Group.
APFI Ingredients StaBiliSerS and SweetenerS Stabilisers are basically thickening agents that comprise hydrocolloids such as gums, gelatine, starches, seaweed- derived hydrocolloids, and carboxymethyl cellulose (CMC). Although diverse product types have differing growth rates, at an average, the market grew at a rate of about six to seven percent in 2011. With rising concerns about diet and health, and cumulative media promotion given to the problem of obesity, there is consumer apprehension over food sugar levels. This is compelling companies to avoid addition of sugar to food stuffs and instead, use artificial sweeteners and substitutes. The Indian market for artificial sweeteners was valued at US$35 million which grew at a rate of 22 percent in 2011. Roquette, Cerestar, and Danisco are the leading participants in nutritive sweeteners and a few nutraceuticals companies in Japan, are also active in this segment. Multinational chemical and food additive companies such as Tate & Lyle, Zydus Wellness, and Nutrinova, are in the non-nutritive, intense sweetener segment; Z ydus Wellnes s ( brands : Sugar Free and Sugar Free Natura) leads the artificial sweetener segment, dominating over 70 percent of the market. Other key participants are Merisant’s Equal, Boots’ Sweetex, Alembic’s Zero Cook & Bake, and ‘ W ip ro S we e t n H e alt hy ’ fro m Wipro Consumer Care and Lighting (WCCLG).
growtH driverS Table 1 below illustrates the key market growth drivers for the Indian food ingredients market. The government of India at present focuses on the food processing industry to offer added value to the country’s huge agricultural production. The Government has announced numerous plans for easy loans for
setting up small-scale food processing industries; these are expected to have a positive effect on the growth of the food ingredients market over the next four to five years. T he organis e d ret ail s ec tor provided good opportunity for the processed food segment to grow. The complete organised and unorganised retail sector in India was valued at US$450 billion in 2011 and is expected to reach around US$850 billion by 2020. The share of the organised sector has increased from two to three percent in 2001 to eight percent in 2010. It is likely to increase further to 20 percent by 2020. Major companies in the food and beverage sector have established a good distribution network, which augments overall market growth for the food ingredients market. T here have b een numerous innovations in the food and beverage sector such as the launch of new product lines, and integration of new technology. New product launch and new technology identification have
been witnessed specifically in the functional food and beverage market for low fat, low-calorie products, which is driving the market for food ingredients.
Market reStraintS The key market restraints for the food ingredients market in India are described in Chart 3. Raw material sourcing –– Lack of centralised supply chain system: The lack of a centralised regulatory system at the farm-gate level and the dominance of several intermediaries are the chief problems in raw-material sourcing for natural food ingredients that is further augmented by scattered source ends. Due to various sourcing points between the farmer and ingredients manufacturer, it becomes difficult for farmers to get their margins. In the present situation, this is a potent restraint hindering the growth of the market. Lack of cold chain logistics: Dearth of cold storage infrastructure and upgraded logistics and transportation
Chart 3: Key Market Restraints for the Indian Food Ingredients Market
Raw material sourcing –– Lack of centralised supply chain system
Lack of cold chain logistics
Regulations and portrayal of additives as synthetic substances
Table 1: Key Market Growth Drivers for Indian Food Ingredients Market
Drivers Government support for the food processing industry
Order of Impact Order of Impact Order of Impact 1-2 years 3-4 years 5-7 years
Growth of organised retail sector
Innovation in products and processes
ingredients /additives used, the ingredients industry in India is moving towards natural alternatives. For instance, the emulsifiers and colours markets are key growing segments in the food ingredients market, where usage of natural ingredients has
increased immensely. India is one of the few developing countries in the world where natural and synthetic colours compete equally, despite the difference in price. There has been an increase in consolidation in the market as global MNCs continue to enter the Indian market and existing participants in the organised market strive to expand their reach. This has resulted in the acquisition of many unorganised participants who initially formed over 40 percent of the total market. Bigger companies are targeting to amalgamate and reduce the overall share of the unorganised segment, which is normally a major restricting factor for manufacturers’ margins.
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system leads to significant wastage of agri-produce, which adversely af fects farmers and industr y participants. However, the scenario has begun to improve with some large industry groups such as the Adani Group and Future Group moving into cold chain logistics. Regulations and por trayal of additives as synthetic substances: Food additives fall under the regulation of Prevention of Food Adulteration Act (PFA) in which there are no positive lists of food ingredients. Food additives are allowed to be used under specific standards, which is a restrictive approach that hampers the innovation and improvement of products (new and other wise), and affects the growth of the food processing industry as well as the food additives industry. W it h rising c o nc er ns ab o u t the source of foodstuffs and the
Dennis Brekke, Minnesota, US
Ove Tøpfer, Fredrikstad, Norway
Health Foods Thrive In Asia By the end of the forecast period, in 2015, fortiﬁed/ functional product sales in asia paciﬁc are projected to hit almost uS$70 billion, making it the world’s largest regional market for these products. By ewa hudson, global head of health and wellness, euromonitor international
mong the seven regions covered by the company’s research, Asia Pacific is not only the largest in terms of consumer headcount, but also the most diverse in terms of culture, socio-economics and consumer trends. The region is home to two of the most advanced health and wellness markets in the world, namely Japan and South Korea, as well as featuring some of the most underdeveloped markets in terms of packaged food and beverage penetration, such as Laos and Cambodia, where fortified/functional products are still an abstract concept. In addition, it is also home to a growing number of emerging economies like China, India and Indonesia, where fortified/ functional products are taking off with a vengeance.
high demandS in aSia By the end of the forecast period, in 2015, fortified/ functional product sales in Asia Pacific are projected to hit almost US$70 billion, making it the world’s largest regional market for these products. The predicted growth rate of 28 percent over the 20102015 period will be substantially higher than the global average, anticipated to be around 16 percent. In contrast, today’s largest regional fortified/functional products market, North America, will suffer stagnation due to recessionary pressures and market saturation. The three most dynamic growth markets over the forecast period are predicted to be China, India and Thailand, with anticipated value growth rates of 79
percent, 35 percent and 31 percent, respectively. Indonesia will also continue to show promising growth. The more mature markets of South Korea and Japan are likely to continue to contract, although a number of categories, such as fortified/functional confectionery and some types of RTD hot drinks, can still expect to enjoy dynamic growth in these saturated markets in the foreseeable future. Moreover, in South Korea, the fortified/functional energy drinks category is predicted to achieve growth of 141 percent in value terms over the forecast period because this type of product made a late entry, appearing in the South Korean market only towards the end of the review period.
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On the whole, consumers in the Asia Pacific region tend to be far more prepared to pay a premium price for a product promising extra benefits, while displaying a much greater reluctance when it comes to handing over those extra pennies for less tangible attributes, such as organic, or for healthier products whose taste are perceived to be inferior, such as better-for-you (BFY) offerings that are reduced in sugar, fat, salt and/or carbohydrates. In Asia Pacific, 40 percent of per capita expenditure on health and wellness foods and beverages went on fortified/ functional products in 2010, while in Western Europe this figure was just 22 percent. Western European consumers, on the other hand, forked out almost 40 percent of their health and wellness spent on BFY products, while in Asia Pacific this figure was just 12 percent.
APFI Ingredients the arena. Products claiming to offer specific benefits in terms of digestive health, immune system support, weight management, oral health and bone health proved particularly popular with Chinese consumers. This was certainly the case for products containing functional ingredients based on the ethos of Traditional Chinese Medicine, such as E-jiao (gelatin derived from donkey hide), red dates and Chinese wolfberries. But some more universally popular ingredients also benefited. Vitamin C, for example, has long been valued by Chinese consumers for its health benefits, and most notably for its ability to strengthen the immune system. In addition, as a vitamin with proven antioxidant properties, it is also widely believed to possess anti-ageing effects. Over the review period, this prompted several beverage manufacturers to launch products with vitamin C as a key functional ingredient. Notable launches included Lemon C from Yangsheng tang China: and Lemon Me from Huiyuan, both of which compete Health Benefits & Beauty in the for tified /functional fruit and vegetable From Within juice category. In China, fortified/functional packaged product sales The ‘beauty from within’ trend also helped to strengthen amounted to RMB108.2 billion (US$15.9 billion) in 2010, the appeal of fortified/functional three quar ters of which were beverages towards the end of the accounted for by packaged foods review period, with many companies and the rest by beverages. launching products claiming to offer Over the 20 05-2010 review skin care benefits. period, fortified/functional herbal For example, 2010 saw Huiyuan tea clocked up the s tronges t introduce a product in the functional/ fortified fruit and vegetable juice c ategor y, the veget able protein content of which is meant to improve skin appearance and prevent ageing. Pro duc t s such as thes e are Fortified/functional primarily targeted at young, middle herbal tea clocked up and high-income women in urban the strongest value areas. Statistics show that value sales growth (346 percent) of of food and beverage products with a all fortified/functional ‘beauty from within’ prime positioning categories. focus more than doubled in China over the review period.
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Retail value sales of fortified/functional food and beverage offerings in the Asia Pacific region amounted to almost US$54 billion in 2010, accounting for 28 percent of total global sales. With projected value growth of 28 percent over the 2010-2015 forecast period, the region is set to overtake North America, which is currently the largest regional market for fortified/functional products. At present, in Asia Pacific per capita expenditure on fortified/functional products stands at around half the global average, hinting at the growth potential of this region. Over the 2005-2010 review period, value sales of fortified/functional food and beverage products in Asia Pacific grew by 59 percent, based on year-on-year US$ exchange rates. China, Indonesia and India emerged as the highest growth markets, recording value sales increases of 122 percent, 112 percent and 72 percent, respectively.
value growth (346 percent) of all fortified/functional categories, albeit from a low base. This growth surge was propelled by the rising popularity of products with soothing and relaxing properties, helping urban consumers cope with their increasingly hectic lifestyles. Fortified/functional fruit and herbal teas are particularly suited to this positioning, and appeal greatly to midincome women working outside the home. Unilever Group’s Lipton brand led the category in 2010 with a 20 percent value share. The review period saw plenty of launch activity in
India: Affordable For The Masses The estimated size of India’s fortified/functional products market was just over Rs100 billion (US$2.2 billion) in 2010, still significantly smaller than the Chinese market. Although India’s health and wellness products market remains underdeveloped, an increasing number of manufacturers are starting to add functional ingredients to their products. As a result, category penetration has started to increase notably, with even staple foods such as bread and biscuits sporting functional ingredients at the end of the review period.
Ralph Daily, Alabama, US
While it is true that the consumer base for fortified/ functional foods, such as breakfast cereals and pro/prebiotic yoghurt, remains restricted to the more affluent, fortified foods like biscuits and bread have gained considerable popularity among Indiaâ€™s mass-market consumers looking for an affordable nutrition boost.
The uptake of fortified/functional products aimed at children, such as biscuits and hot drinks, has long been quite enthusiastic in India, and there is significant potential to expand this market further. According to UN estimates, over 60 percent of Indian children are malnourished to some degree, and fortified/ functional malt-based beverages targeted at children are the best-selling health and wellness products, accounting for close to one third of overall fortified/functional product sales (by value) in India in 2010. As the concern for and awareness of nutritional requirements continues to rise, manufacturers are also increasingly focusing on lower-income adults, with the dual result that adults are now also consuming fortified/functional hot drinks and that hot drinks positioning is becoming ever more specific. Tra ditio nall y, for tif ie d / func tio nal ho t beverages were sold primarily through chemists/ pharmacies in India, but recently the widening of the consumer base has resulted in their increased availability across other distribution channels. Rising food prices, however, do pose a threat to the growth of this category, particularly for products targeted at Indiaâ€™s lower-income groups. In 2010, soaring cocoa and sugar prices meant that unit prices of fortified/functional beverages rose by five percent.
Indonesia: Segmentation & Packaging Noodles and dair y products were the two biggest contributors to current value sales of fortified/functional products in Indonesia in 2010. Product segmentation based
on functional ingredients was the main phenomenon observed in the category over the review period. For instance, calciumfortified milk and powder milk are mainly targeted at older consumers, many of whom suffer from osteoporosis, while flavoured powder milk fortified with a combination of vitamins and minerals is largely aimed at children. Flavoured powder milk with added dietary fibre was launched in an attempt to carve out a target audience of female consumers concerned about digestive problems. In fortified/functional beverages, which accounted for around one fifth of Indonesian fortified/functional product sales in 2010, Asian speciality drinks registered the strongest value growth of 36 percent in 2010, followed by sports drinks. Growth in the latter category was driven by launch activity and expanding product distribution. In addition, the brand Pocari Sweat (from Amerta Indah Otsuka) set a new tone in terms of packaging sizes and types. Initially only available in cans, by 2010 the brand hit the shelves packaged in PET bottles of varying sizes, making the drinks more convenient and suitable for on-the-go consumption. Fortified/functional instant coffee also registered admirable dynamism over the review period in Indonesia, with value sales rising by 136 percent. The industry has been working hard to convince consumers of these productsâ€™ benefits, and with appreciable results. The direct selling company, CNI, saw sales of its ginseng coffee surpass those of its ginseng dietary supplements, so much so that in terms of volume sales, the product led for tified /functional instant coffee in 2010 in Indonesia. This success, e s p e c i a ll y i n c o m municating the health benefits of ginsengfortified instant coffee products to consumers of the older generation, prompted other companies, both local and foreign, to follow suit. Follower brands in ginseng coffee include Miwon Kopi Ginseng and Hi Red Korean Ginseng Coffee.
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As the mega-trend towards healthy lifestyles continues to drive consumer products, manufacturers face increasing pressure to bring new and innovative products to market. Companies in the Netherlands are stepping up their efforts by providing unique solutions. By Karin Rancuret, area director, Netherlands Foreign Investment Agency
s the shift towards healthy lifestyles drives consumer markets, the demand for natural and health promoting ingredients has experienced significant grow th, and analysts forecast it will continue to increase. Once perceived to be bland, overly expensive, and less superior to typical supermarket goods, these products are rising in popularity. As consumers become more skeptical of mass production techniques and food safety issues, they are migrating to foods that offer healthy options. While consumers expect products that are lower in fat, sugar and salt, and regulators urge manufacturers to comply with stated health targets, consumers will continue to place taste at the forefront of their expectations. Very few consumers are willing to accept a healthier product that fails in terms of taste simply for health reasons. The global trend towards natural h e alt h an d wellb eing p re s en t s multiple challenges to manufacturers who are pushed to bring new and innovative products to market. The key challenge more importantly, is to develop products that meet regulatory requirements and acceptable safety standards. The food industr y is investing heavily in research and development to stay ahead of the game. Products are being reformulated and commercialised to meet new, scientifically based recommendations
APFI Ingredients and higher consumer demand for healthier products. The goal is to formulate products that are not only ’healthy’, but taste as good as and have all of the sensory attributes of traditional products.
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People have been consuming edible fungi for thousands of years, valuing them not only for nutrition and taste,
Mushrooms (Funginal Foods)
According to Dr Nico Overbeeke, senior advisor, Netherlands Foreign Investment A gency ( NFIA), “the Netherlands has a lot to offer in this challenging research area of nutrition and health. In fact, cutting-edge research being conducted in the Netherlands is demonstrating just how valuable a tool nutrition can be, in preventing chronic diseases such as obesity, diabetes, and cardiovascular ailments.” T he countr y is a hotb ed of research and development (R&D) in the area of food technology, with its notable research institutes and strong links between the academia and industry that come together to facilitate an open exchange of vital information, new food technology and innovative solutions. “Because of its strong position in nutrition, health and R&D activities, the Dutch government has earmarked agri-food as one of the top nine sectors. A total of €1.5 billion has been allocated to drive innovation, research and development in these sectors,” he shared. Whether it involves reformulating culinary favourites to be healthier, investigating the potential of protein and mineral-rich algae, or reducing food waste, the Dutch food sector is constantly pushing the envelope to come up with novel solutions. In fact, the Netherlands may already have some of the answers to the world’s future food challenges.
APFI Ingredients in carrots, and the amount of fibre outweighs that of leeks 11 times.
Salt Reduction Technology
With the media continually reporting on the dangers of consuming too much salt, keeping sodium content low is a priorit y for mos t food designers. The ingredient commonly known as ‘salt’ is sodium chloride with 39.34 percent sodium and 60.66 percent chloride on a molecularweig h t b asis . S o dium is fo un d naturally in many foods. In addition, prep ared and proces s ed fo o ds often contain salt or other sodiumcontaining ingredients, such as the leavening agent sodium bicarbonate, also known as baking soda.
People have been consuming mushrooms for their health benefits.
blood by increasing their magnitude, precision, rate and speed at which they battle foreign substances in the body. While beta glucans work wonders for the immune system, ergosterol aids the absorption of calcium by our bodies. Known as ‘funginal foods’, these 100 percent natural products that are based on wholesome fungi have the ability to promote health in people and animals at the level of the immune system. The company has also devised a processing technology where the mushrooms are boiled in their own juice, with or without the addition of mushroom concentrate, and with no additives. Available in flexible, sterilised packages under the motto ‘use the juice’, this extract serves as an ideal base for soups, stocks and sauces. It is rich in umami (fifth taste) and can be used as a flavour enhancer in foods with reduced use of salt or monosodium glutamate.
Nutritious Algae Increasing fibres and antioxidants, while at the same time reducing
sodium in food products, has always been a bit of a conundrum. Meeting this challenge is no longer out of reach. Algae are characterised by their nutrient value and taste. The nutrients found in algae are dense with proteins, antioxidants, fibres, minerals, vitamins and fatty acids to meet our daily needs. The taste of algae, identified as umami, activates the saliva glands, and reinforces the hearty sweetand-salty taste. Phycom has developed a technology that enables the largescale production of algae for human consumption. The system is compliant with both the European Food Safety Authorit y ( EFSA) and ISO 220 0 0 standards. Biologically produced in the Netherlands, the algae consist of 10 0 percent pure and natural algae, harvested at the peak of their nutrient values. Consumers can incorporate the powdered product in salads, soups and sauces as a convenient way to enhance the nutritional value of their meal. For example, the beta-carotene content in algae is higher than that
Reducing sodium levels in food is not easy. Along with providing taste, salt has many practical functions that impact texture, shelf life and flavour enhancement. While developers have a range of solutions at their disposal, finding the right mix takes time and effort. Introducing new ingredients into production brings fresh challenges, and there can be problems related to dust formation, contamination of equipment by hygroscopic materials, transport and dosing.
APFI Ingredients AkzoNobel’s OneGrain solution offers a direct, one-to-one replacement for regular salt with products that look, taste, flow, blend, dissolve and cook in exactly the same way. The technology turns salt into a free flowing, easy-to-handle carrier of flavours and nutrients. It means the sodium content of any product can be reduced by up to 50 percent through the combination of regular salt, a salt replacer and taste-enhancing flavour — all in single salt grains, making it a simple one-toone switch. The technology closely replicates the function of regular salt in foods, including the important area of taste. The considerable decrease in sodium levels will enable food manufacturers to meet sodium reduction targets more easily. The like-for-like replacement for regular salt calls for no changes to recipes or production processes — making it a simple switch. The product tastes good, is free-flowing and can be handled and stored in exactly the same way as regular salt, offering a convenient alternative in food manufacturing. The product can be used at the same dosage levels without becoming lumpy, creating dust or demixing — a common problem with
other sodium replacement products. Current applications include its use in chicken soup, cheese and bread.
Innovating For Better Health Health remains a driver for growth and prosperit y. Industrialisation, urbanisation, globalisation and other socio-economic developments have led to a rapid change in our daily diet and lifestyle. While better nutrition has led to higher life expectancy, on the flipside, we are witnessing an alarming rise in ‘lifestyle diseases’ such as o b e sit y, diab e te s an d cardiovascular diseases, as well as food allergies. As intensifying levels of obesity and diabetes dominate the headlines, reducing caloric intake and consuming healthier food and beverages will continue to define the market. The main trend in healthy food preparation is to add healthy nutrients (functional nutrition) and leave out unhealthy ingredients (reformulation). The Dutch food industry continues to make significant developments in the preconditions for producing healthy food. The country is able to build on its solid knowledge and technology
bases that are relevant for food. The Holland Food Valley is home to a cluster of agri-food companies and expert institutes where both multinationals and SMEs get to work with research institutes on the advanced research into new, healthy products and agrobusiness concepts. Today, the Dutch food industry counts a number of large multinationals among its ranks. Eight of the twentyfive largest Dutch companies are food corporations. Twelve of the world’s top 40 food and beverage companies have an affiliation to the Netherlands, with big names like Danone, Kraft, Coca Cola and Nestlé setting up branches or R&D centres here. Prominent Asian companies like Yakult, Kikkoman and Sime Darby/ Unimills make up a significant portion of that number. Over the next few years, the food industry faces three major challenges: contribute to a longer and healthier life, do more with less, and promote innovation. Food production often calls for out-of-the-box thinking and finding new solutions to real-life problems. The Netherlands is well placed to provide the world with answers to emerging challenges that lie ahead.
For more information, ENTER No: 0703
olecules with special talents: cyclodextrins resemble donuts that are able to accommodate specific molecules and then release them. This principle gives way to a technology platform enabling cyclodextrins to protect sensitive ingredients and stabilise oil-in-water emulsions. These properties make the ring-shaped glucose molecules increasingly interesting for applications in the food industry. Functional foods are experiencing an increase in popularity, as scientists and food researchers are continuously discovering health-promoting ingredients that make the body resistant to environmental stress, prevent certain diseases or even slow the ageing process. Consequently, the market for functional foods is growing and further expansion is expected.
However, functional foods are also demanding in terms of formulation. Vitamins, antioxidants, flavours, many different plant extracts and some colourants are often affected by light, low pH values or high temperatures, and must therefore be stabilised. The difficulty lies in integrating antioxidants, plant extracts and other functional ingredients into the food matrix in such a way that they remain stable over the course of the product’s shelf life, and that the product still contains the defined amount of these ingredients at the time of consumption. Cyclodextrin technology offers a novel way of protecting sensitive ingredients and stabilising oil-in-water emulsions –– a wrapper made of cyclodextrins permits reliable and efficient stabilisation in many cases.
A Wrapper For
Liz West, US
Cyclodextrins protect sensitive ingredients and enable ways of emulsifying and texturising. By Dr Philipp Osterloh, business development food solutions, Wacker Biosolutions
Alpha-Cyclodextrin In general, cyclodextrins are non-reducing, chiral cyclic oligosaccharides. They are stable in acidic solutions down to approximately pH 2.5 – 3. Their ring-shaped molecules consist of a certain number of alpha-D-glucose units, which are linked alpha(1.4)-glycosidically in a ring. Depending on the number of glucose units –– and also on the size of the ring –– a distinction is made between alpha-, beta- and gammacyclodextrins: alpha-cyclodextrin consists of six glucose units, beta-cyclodextrin of seven and gamma-cyclodextrin of eight. Cyclodextrins are natural starch conversion products. For industrial use, they are biotechnologically produced by enzymatic degradation from vegetable raw materials, such as corn or potatoes. The enzymes used are called cyclodextrin glycosyl transferases, or CGTases. When acting
APFI Ingredients on starch, the CGTase cuts individual sections out of the helic al c arb ohydrate and combines them in an annular oligosaccharide: the cyclodextrin. When the glucose units form their typical ring structure, they create a hydrophobic cavity. This cavity is able to accommodate a lipophilic Fig 1: Model of an molecule as ‘guest’, provided alpha-cyclodextrin that its size and shape are with six glucose units. compatible. The cohesion between the two molecules is relatively weak (van der Waals forces), so that, under suitable conditions, the guest molecule may subsequently be released. Van der Waals forces do not chemically alter either partner of such an inclusion compound. The ring-shaped molecules are stable in alkaline solutions, but are hydrolysed in acidic solutions (at pH < 2.5). In general, cyclodextrins are well-defined, chemically pure substances with consistent technical properties.
Protective Action For Alpha-Lipoic Acid A useful property of cyclodextrins is their ability to encapsulate and protect sensitive ingredients. Cyclodextrins shield numerous functional compounds against various external influences –– such as oxygen, light and low pH –– that could compromise their effectiveness. A good example is the stabilisation of alpha-lipoic acid (ALA). The powerful, vitamin-like antioxidant is found in every cell and assists in converting glucose into energy. Unlike other antioxidants, which only work in water (eg: vitamin C) or fatty tissues (eg: vitamin E and coenzyme Q10), ALA is both fat and water-soluble. Furthermore, ALA has dual antioxidant capabilities: it is a potent antioxidant itself, but the body also converts some of it to dihydrolipoic acid, which is even more powerful. Dihydrolipoic acid neutralises both oxygen and nitrogen free radicals that are related to cardiovascular disease and arthritic inflammation. In addition to its ability to work in both the water and fat-soluble parts of our body, ALA can regenerate other antioxidants such as vitamin C, vitamin E, coenzyme Q10 and glutathione, thus actually providing a recycling pathway for these vital antioxidants.
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Nutraceuticals I Functional foods I Functional drinks I Dietary supplements
APFI Ingredients However, the amount of ALA taken up in the daily diet and its availability for the body are often not adequate to obtain optimal benefits. Increasing the amount of ALA through dietary supplementation is thus a useful strategy and makes ALA particularly interesting as a food additive. One of the most studied clinical uses of ALA is the treatment of diabetes and diabetic neuropathy. It has also been shown to be hepatoprotective. Since it is involved in (muscle) recovery from strenuous exercise, ALA is often included in dietary sports products. However, many products available on the market do not provide adequately stabilised ALA. The difficulty is that ALA is not easily incorporated into food products –– it is very sensitive, particularly to heat and the presence of other ingredients, especially minerals. Furthermore, oxidative or temperature-related effects are detrimental to the stability of ALA. Even in the dry state, it can polymerise, which causes the alpha-lipoic acid to lose its desired activity. As such, it is challenging to guarantee ALA stability for the entire shelf life of the final product.
free-radical scavenger as possible remains active in the powdered end product. A further advantage is the easy handling, storage and transportation of the cyclodextrinstabilised complex, as it comes as a dry, free-flowing powder that disperses easily in aqueous systems. This makes it especially suitable for use in dry or powdery dietary supplements, such as tablets, capsules, powders or nutritional bars.
Alpha-Cyclodextrin As An Emulsifier In the food industry, oil-in-water emulsions are the order of the day. Many foods, such as salad dressings, mayonnaise, margarine and some desserts contain both water and oil phases, which only form a stable mixture when emulsifiers are added.
Stabilising ALA With AlphaCyclodextrin
Marcela Lopez, Hermosillo, Mexico
Alpha-cyclodextrin can help stabilise ALA. The molecules act as a protective wrapper: embedded in the cyclodextrin, the sensitive ALA is safely tucked away inside the powdery dietary product (see Fig 2).
Fig 2: Illustration of a stabilised form of alphalipoic acid with alpha-cyclodextrin. As soon as the cyclodextrin complex comes into contact with water, the alpha-lipoic acid emerges from its protective coat and is absorbed directly by the body –– the free-radical scavenger enters the bloodstream unscathed and intact. Stabilisation studies conducted with the cyclodextrin complex demonstrate enhanced stabilisation of AL A when encapsulated in alpha-cyclodextrin as compared to the unprotected ALA. The enhanced stabilisation of AL A with alphacyclodextrin in a typical sports nutrition mix can be shown in a second test. After ten weeks, only 50 percent of the non-protected ALA was detectable in the nutrition mix, while about 90 percent of the cyclodextrin-encapsulated ALA could be recovered from the mix. The specialised cyclodextrin complex maximises the product’s efficiency by ensuring that as much of the
Salad dressings contain both water and oil phases, which only form a stable mixture when emulsifiers are added.
An approach to stabilising oil-in-water emulsions is to use alpha-cyclodextrin. Its hydrophobic interior enables alpha-cyclodextrin to attract and encapsulate selected molecules, such as triglycerides. Once the triglyceride is ‘trapped’ in the cavity, the hydrophilic exterior enables a surfactant-like structure (see Fig 3).
Fig 3: The hydrophobic interior of cyclodextrins attracts lipophilic molecules, eg: a triglyceride.
APFI Ingredients It is worth noting that only one of the fatty-acid tails of the triglyceride is encapsulated in the hydrophobic cavity of the alpha-cyclodextrin, whereas the other two are not. The two non-encapsulated fattyacid tails now form the lipophilic portion of the surfactant, while the exterior of the cyclodextrin represents the hydrophilic par t. In an oil-inwater emulsion, the newly formed triglyceride/cyclodextrin complex ‘sits’ Fig 4: Emulsions with vegetable oil (Canola), water and different on the oil droplet surface and produces alpha-cyclodextrin concentrations (at room temperature). stabilised oil-in-water micelles. Figure 4 illustrates the stabilities of a range of oil-in-water emulsion compositions with the alpha-cyclodextrin content gradually increasing. Whereas unstable emulsions (below the line) separate into two phases sooner or later, emulsions above the line remain stable and do not separate. Alpha-cyclodextrin not only successfully stabilises oil-in-water emulsions. Depending on the oil-to-water ratio and the amount of alpha-cyclodextrin used, the viscosity and therefore the organoleptic properties of the emulsion can be changed too. From ketchup-like to peanutbutter-like, numerous different viscosities are possible. Furthermore, stable emulsions are feasible even at elevated temperatures –– a critical aspect for processing operations performed at higher temperatures. All in all, alpha-cyclodextrin proves to be a suitable emulsifier for a variety of applications in the food industry. Apart from stabilising an oil-in-water emulsion, alphacyclodextrin further serves to regulate its viscosity and is even capable of keeping the emulsion stable at elevated temperatures. Applications include sauces, dressings, mayonnaise, whipped desserts and margarine, to name a few.
Apart from stabilising an oil-in-water emulsion, alphacyclodextrin further serves to regulate its viscosity and is even capable of keeping the emulsion stable at elevated temperatures.
Biotechnologically produced from renewable, vegetablebased raw materials, alpha-cyclodextrin is in line with the trend towards avoiding animal-based raw materials, especially as consumers increasingly demand naturally manufactured products or products with ingredients from renewable sources. Alpha-cyclodextrin comes in the form of a colourless, soluble powder, which makes it easy to store, handle and process. This makes it particularly suitable for use in food and beverage applications to stabilise and protect sensitive molecules and serve as an emulsifier for stable oil-inwater emulsions. For more information, ENTER No: 0704
24 Taste and texture, however, are not up for debate, with shoppers seeking out low-fat products with comparable eating quality to fat-rich alternatives. Manufacturers can look at two key application areas — beverages and fillings for biscuits — and see how they can reformulate recipes to create consumer-winning products that combine taste and texture with an allimportant low-fat positioning.
Fiona Shields, Glasgow, Scotland
Drink To Health
oday’s Asian food and beverage market is highly competitive, with manufacturers having to continually innovate to stand out from the crowd. In addition to new and exciting flavour combinations, one way which companies can differentiate themselves is by creating products that help keep people looking and feeling at their best.
Within the health and wellness m ar ke t , f a t re duc t io n in d air y applications is one area that is ripe for development. From milky readyto-drink (RTD) teas and coffees to biscuits and bakery applications with creamy dairy-based fillings, consumers throughout Asia are looking for everyday products with reduced fat and calorie content.
Marrying Health With
In order to stand out in the competitive Asian food and beverage market, manufacturers have to create innovative formulations with additional health benefits. Dairy products with reduced fat and calorie can offer customers a guilt free indulgence. By Geoff Allen, director, Synergy Asia
RTD beverages have found popularity in the Asian market that is unrivalled elsewhere in the world. In Thailand for example, the RTD drink category is expected to increase in value by 14 percent between 2011 and 2015 alone. In a highly saturated market, it is important to create products that resonate well with consumer expectations and that have a strong point of difference. Over the last few years, manufact u re r s h a v e b e e n differentiating their brands by creating R T D b evera ge s in an array of fruit y and exotic flavours, including refreshing
lemon and health-giving Japanese green tea. With numerous flavour profiles available on the market, manufacturers are looking for other avenues to make
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One way manufac turers can improve the acceptability of low fat RTDs is to use top note flavourings that recreate milk profiles without the calories. Although these deliver a dairy taste sensation, the creamy texture and mouthfeel associated with dair y products are lacking. It is therefore important to use a suitable dairy substitute that improves sensory characteristics and withstands manufacturing processes. By using a combined solution of whey protein technology and liquid top notes, manufacturers can now reduce milk content successfully. Whey protein is derived from milk and not only enhances natural dairy flavour, but also builds back mouthfeel, texture and colour. Whey protein is derived from a dairy source, meaning it delivers a number of advantages over other
Manufacturers have been differentiating their brands by creating ready-to-drink beverages in different beverages.
their RTDs stand out on supermarket shelves. Fat-reduced RTD beverages enable manufacturers to appeal to a wider audience, tapping into the popularity of RTD teas and coffees, as well as the lucrative health and wellness trend. However, reducing fat content in RTD applications is not without its challenges. Milk powder contributes significantly to the fat content of RTD tea and coffee, and by reducing milk powder content, manufacturers can make low fat claims that appeal to consumers. However, this ingredient also plays a functional role in delivering the creamy taste, texture, appearance and mouthfeel expected by consumers. Additionally, removing milk powder reduces opacity, mouthfeel sensation and richness in dairy flavour, therefore diminishing the overall appeal.
Simon Cataudo, Newcastle, UK
commonly used flavour carriers such as maltodextrin. Indeed, whey protein has superior emulsification a n d e n c a p s u l a t i o n p ro p e r t i e s , meaning bet ter f lavour release and retention in the end product. Both the whey protein base and the top note flavours are highly heat stable, giving manufacturers more freedom to formulate.
popular. As with reduced fat RT Ds, consumers are unwilling to accept inferior quality produc ts, demanding biscuits with a luxurious taste, texture and mouthfeel. Once again, the partnering of liquid top notes and the latest in whey protein technology can help manufac turers overcome the
With a range of flavour profiles available, manufacturers can create a wide range of differentiated products that appeal to diverse palates. A Lighter Indulgence It is not just beverages that are getting the fat reduction treatment, the fat content of biscuits has also come under scrutiny. Although traditionally considered an indulgent treat, consumers are now looking to incorporate these products into a ‘healthier’ diet and lifestyle — demanding sweet treats without the guilt. As a result, manufacturers are re-evaluating recipes to cut fat content, with indulgent, dairy-based fillings a particular area of attention. Crunchy biscuits with creamy fillings are prevalent in Asia, with mild, milky and creamy sweet notes particularly
challenges presented by fat reduction. These two ingredients work synergistically to create low-fat fillings with indulgent and creamy textures that consumers will love. Different flavour profiles can be created to suit manufacturers’ diverse needs. For example, skimmed milk flavouring may be preferred to a fresh or condensed milk flavour and vice versa. Manufacturers looking for an intense dairy taste sensation may wish to use a dairy enhancer. With a range of flavour profiles available, manufacturers can create a wide range of differentiated products that appeal to diverse palates.
Customers are demanding sweet treats without the guilt.
Cutting Costs, Not Quality As with elsewhere in the world, keeping the cost of the weekly shop down continues to be a priority for Asian consumers. At the same time, manufacturers are constantly on the lookout for ingredients that are costeffective in formulation. The cos t of ingredient s c an have a significant effect on profit margins, making ingredient selection paramount. Milk powder importation from Europe and Australasia in most Asian countries can be volatile due to exchange rates, marketing movements and quota considerations. Removing milk powder from RTD formulas and biscuit recipes is therefore an attractive way to stabilise costs and deliver superior tasting low fat food and beverage products. For milk powder replacement, manufacturers need look no further than whey protein and top note flavourings. These ingredients are stable in price and supply and have a low-cost-in use, making them a highly cost-effective and functional solution. For more information, ENTER No: 0705
Shots for all the incorporation of nutrient premixes to fortify single-serve/daily dosing/shot products is an essential step that manufacturers will need to take if they are to stay competitive in today’s marketplace. By ram chaudhari, senior executive Vp, chief scientiﬁc ofﬁcer, Fortitech
hots for everyone! No, that is not some happy go lucky fellow at your local watering hole celebrating an accomplishment, it is what is going on in the nutrition industry at the moment and it shows no signs of slowing down. One-shot servings (usually in two to four-ounce sizes), delivering everything from improving digestive health and boosting immunity to sustained energy and reducing cholesterol, are catching the attention of consumers all over the world. And what is driving this market is the consumer’s demand for nutrition in a quick, convenient and portable format.
Iwan Beijes, Utrecht, The Netherlands
a Shot DriVe Today’s consumer, regardless of whether they are a business person, stay-at-home mom or driving a truck, is pressed for time. Functioning under time constraints, it is an ongoing struggle to maintain a nutritious diet, or to get the optimum amount of exercise needed. Single-serving, fortified/functional shots have been embraced by consumers, realising that their health can be impacted in a positive way by including them as part of their daily routine. They also realise that, in most cases, these products need to be consumed on a daily basis over a certain period of time to get their individual benefits. Another driver contributing to the rise in popularity is that for many consumers, a beverage application is a more natural way to contribute to their health, versus popping a tablet or capsule. Most shots are consumed as part of the ‘morning rush’ to get to work or school, which means that these products can easily fit into their already established rituals. So, what types of shots are consumers purchasing? Well, it is a myriad of products ranging from drinkable yoghurts that include probiotics to address immunity through gut/digestive health, which many experts point to as the launch point of the overall product category, to shots that can help support bone health, enhance cognitive function, boost energy, lower cholesterol and improve cardiovascular health, just to name a few. The variety of categories that exists, and continue to evolve, is due to the fact that consumers are looking for personalised nutrition that address their specific health and lifestyle concerns. Consumers have come a long way in their
APFI Ingredients and give rancidity and/or an undesirable odour to the finished product. • Chromium and vitamin C in the presence of iron and copper would enhance a discolouration reaction. If you were to add vitamin B, it would impart sulphur notes in the finished product. • Choline in the presence of L-carnitine tends to interact in the presence of any transition minerals and causes discoloration, as well as giving off a ‘fishy smell’. • Utilising any of the above mentioned ingredients would be best addressed by employing a custom blended nutrient premix in the product’s formulation.
For many consumers, a beverage application is a more natural way to contribute to their health.
understanding of the role nutrition plays in their long term health, and actively seek out specific vitamins/nutrients that target the specific need they wish to address.
Formulating A Successful Shot There are several variables that manufacturers need to take into consideration when formulating shots. These include taste, texture, mouthfeel and ingredient selection/ interaction, among others. However, taste is the number one defining point for consumer acceptance and repeat purchase. A few ingredients that can address specific health conditions include: • Cholesterol Reduction: Plant sterols, CoQ10, B vitamins, Lycopene, Vitamin E • Weight Management: CLA, 5-HTP, Garcinia, Chromium, Fibre, Green Tea • Energy/Fatigue: Taurine, B vitamins, Omega-3, L-Carnitine, Rhodiola • Bone Health/Osteoporosis: Calcium, Vitamin K, Manganese, Boron, Vitamin D • Enhanced Cognition: GABA, L-theanine, Omega-3, Choline, Gingko Biloba, Phosphatidylserine Interactions that can occur utilising some of these nutrients include: • Omega 3 fatty acids and minerals like copper and iron would cause oxidation at elevated temperatures,
The challenges associated with premix formulations that incorporate multiple nutrients include the type of finished product as well as the desired taste, flavour and colour of the finished product, solubility, bioavailability, pH level, safety/ toxicity, interactions among various ingredients, and stability of the individual ingredients. Factors that can affect stability, for instance, include temperature, pH, oxygen, shelf life, type of packaging, light and moisture; to name a few. Many shots utilise a fruit flavoured base because the link between fruit and health is intuitive for consumers. Having said that, an example of a potential interaction is the formulation of a product that contains thiamine, as well as a superfruit and its possible sulphur dioxide content. Thiamine plays an important role in helping the body metabolise carbohydrates and fat to produce energy, and helps to maintain proper functioning of the heart and the nervous and digestive systems. Combining this nutrient with a superfruit can possibly result in immediate degradation of thiamin due to the fruit’s carry-
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Patty Ho, Toronto, Canada
For more information, ENTER No: 0706
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over of sulphur dioxide. The level of sulphur dioxide should be determined prior to fortification and appropriate overages should be added to compensate for losses. Among the many factors that can contribute to minimising interactions, a manufacturer can separate vitamins and minerals into two individual premixes, encapsulate certain vitamins or minerals, or utilise a particular form of ingredient. Iodine’s ingredient form may be potassium iodide, magnesium’s may be magnesium phosphate; zinc’s may be zinc citrate; copper’s may be copper sulphate and calcium’s could possibly be tricalcium phosphate, dependent upon what other ingredients are utilised in the premix. The incorporation of nutrient premixes to fortify singleserve/daily dosing/shot products is an essential step that manufacturers will need to take if they are to stay competitive in today’s marketplace. To successfully introduce products to the marketplace, a manufacturer needs to lay a solid foundation at the beginning of the development process. That foundation should include partnering with an experienced nutritional premix formulator to minimise the challenges associated with not just bringing their products to market, but to ensure a product that lives up to its label claims and delivers repeat purchase.
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Infants and small children need high levels of nutrients to help them grow and develop, and may be at risk of nutrient deďŹ ciency if their daily diet is lacking essential vitamins, minerals and functional ingredients. By fennywaty sjafeih, infant nutrition segment manager, dsM nutritionals
hen women become pregnant, they need to pay ex tra at tention to their nutritional intake. Many take supplements to ensure that they receive an adequate supply of vitamins and minerals, including the all-important folic acid. A n o t h e r ke y i n g re d i e n t f o r both maternal and infant nutrition is docosohexaeonic acid (DHA), an essential fatty acid that offers a number of benefits for both mother and child. Infants receive DHA, and another key omega-6 fatty acid arachidonic a c i d ( A R A ) , t h ro u g h p l a c e n t a l transfer and then via breastfeeding or infant formula. Rates of exclusive breastfeeding in Asia differ from country to country, and although
participation is increasing across the board, bottle-feeding is still the preferred choice for many mothers. In recent years, much research has been done into the role omega-3s play in the childrenâ€™s health arena. Here, Rob Winwood, f ro m t h e c o m p a ny â€™s s cie n t if ic communications, discusses DHA and its impact on infant immunity and brain, heart and eye health.
the oMeGAs The three most common omega-3 f a t t y a c i d s a r e : D H A , E PA (eicosapentaenoic acid) and AL A ( alpha-linolenic acid ). The most beneficial omega-3 is generally thought to be DHA, a structural fatty acid found in the brain and retina and a key component of heart tissue. Although the body can convert AL A into DHA, the process is in-
APFI Ingredients dIffeRent feedInG Methods From foetus to early childhood, DHA improves the function of the brain and heart, and enhances the childâ€™s immunity. The benefits start in the womb, where the ingredient contributes to the healthy development of neurons APFI 111 183.pdf 1 2012/7/17 15:22:09
in the foetal brain. This is especially important in the final trimester of pregnancy when the brain is growing rapidly and around 70 percent of nutrient intake is being put towards brain development. Af ter bir th, DHA and ARA are obtained through dietary sources (initially breast or bottle feeding).
effective, with a less than one percent conversion rate. Research undertaken by the International Society for the Study of Fatty Acids and Lipids ( ISSFAL) showed that preformed DHA is more effective in raising blood and breast milk levels of DHA than ALA alone. Omega-3s are principally found in oily fish such as salmon and tuna, limiting options for individuals who are vegetarians or those who avoid eating fish. Fortunately, there is a commercially available alternative. In recent years, algae has emerged as an efficient and environmentally friendly form of DHA. In fact, fish obtain DHA from consuming algae, so, by going straight to the source, consumers are getting DHA from the same natural route that fish do.
Despite the benefits of DHA and ARA for infants becoming more well known, intake in many countries remains quite low. Countries like Japan are an exception to this rule, as oily fish is an important part of the daily diet for many Japanese consumers. To prevent deficiency, ISSFAL and Perinatal Lipid Nutrition (PeriLip) recommend supplementation for women at this important time. These messages are having an impact in some Asian markets, with supplement sales increasing. Chinese c o n s u m e r s , f o r ex a m p l e, n o w purchase just over 10,000 tonnes of EPA and DHA per year. Many experts see DHA and ARA as a vital component of any formula. Recommendations published by panel of international child health experts state that infant formula should include DHA and AR A to guarantee healthy development of the brain, heart and eyes.
Beyond Infancy In addition to normal brain function, many experts believe that DHA and AR A could play a pivotal role in strengthening infant immunity. There is evidence that both these fatty acids play a key role in the childâ€™s resistance to infection and other disorders of the immune system,
When children receive enough DHA and ARA, infant developmental outcomes show improved results, such as eye-hand coordination at two and a half years of age, and improved attention skills at age five. increasing the activity of phagocytes, white blood cells that effectively â€˜eat upâ€™ potentially harmful bacteria. A recent study published in the Journal Of Pediatrics reported that babies whose mothers were supplemented with DHA and ARA overcame colds much quicker than control subjects. Infants at one month experienced 26, 15 and 30 percent less duration in coughs, phlegm and wheezing, respectively. DH A int ake continues to be impor tant for mother and child after birth, as it contributes not only to cognitive function, but to heart
health and visual performance. When children receive enough DHA and ARA, infant developmental outcomes show improved results, such as eyehand coordination at two and a half years of age, and improved attention skills at age five. Unlike baby and young infant health, the benefits of omega-3s in childhood is still a relatively under researched area. Recognising this, the company is currently supporting a double-blinded randomised study to demonstrate the beneficial effects of DHA on children. The DHA Oxford Learning and Behavior (DOLAB) study carried out at the University of Oxford in the UK, involved 360 normal ability children aged between seven and nine, but who were rated in the bottom third of their class for reading. The children were supplemented with 600 mg per day of algal DHA. The primary aim of the study was to s e e how DH A af fec t s rea ding , behaviour and working memor y. The study is now complete and the results have been analysed. The study results are planned to be made public later this year in a suitable academic journal.
In A Nutshell Infants and small children need high levels of nutrients to help them grow and develop, and may be at risk of nutrient deficiency if their daily diet is lacking essential vitamins, minerals and functional ingredients, such as DHA and ARA. Normally consumed from oily fish, such as salmon or tuna, the benefits of omega-3s for all stages of life, and particularly for maternal and infant nutrition are numerous. However, concerns about the environment and the sustainability of fish stocks have led to algae emerging as an effective and popular form of the essential fatty acid. For more information, ENTER No: 0707
Sound science forms the basis for successful functional products. By koen Van praet, Md, Beneo asia paciﬁc
GUT FEELING T
rends within the food industry, as with all other sectors, can be fleeting. However, going beyond such trends are companies who have managed to establish themselves in the product environment, becoming a part of the consumers’ daily lives. One of the categories of trends that has held strong is health, where functional ingredients aid in benefiting the well being of the consumer, such as a healthy digestion. Food products with digestive health benefits were introduced to the Japanese market in the 1980s and its positive effects became known around the world later. There is a wide range of these probiotic and prebiotic food available today, and it seems like this trend will continue, especially for dairy products.
ViSiBle BeneFitS In a consumer study conducted by Beneo in Germany and the US, the company has found that consumers give priority to perception and understanding of a functional product’s effects, aside from its importance. With these expectations fulfilled, consumers are willing to buy products regularly and would even pay a premium price.
While many have experienced bloatedness or sluggish digestion, women are almost three times likely to suffer from the discomfort as compared to men. Furthermore, the digestive problems will occur more frequently with age. Moreover, the awareness of the correlation between a well-functioning digestive system and personal well-being has increased considerably in the recent past, so has the demand for corresponding functional ingredients and products. Figures from Mintel show that in 2010 more than twice the products claiming to be ‘fibre-enriched’ were introduced to the market of dairy products as compared to those five years ago. In all probability, the baby-boomer generation will ensure that the market for suitable products continue to grow in the coming years.
recipe For SucceSS To ensure the success of a brand or functional product, certain criteria must be fulfilled. Key to this is trustworthy communication, whereby the ingredients used should be ones that are based on sound science and proven effects. For many years, scientists have been researching the importance of a healthy human gut microflora for
overall well being. Health benefits of prebiotic substances have been proven in more than 150 studies conducted by renowned research groups all over the world. The colonisation of the intestinal microflora starts from the initial hours after birth. Once the prebiotic dietary fibres are consumed, they are fermented only in the colon and act as nourishment for the useful bifidobacteria. Their growth and activity is specifically stimulated and the number of unwanted bacteria is reduced. This is called the ‘prebiotic’ or ‘bifidogenic’ effect. It also ensures a balanced intestinal microflora, supports digestion and contributes towards a feeling of having more energy and positive overall well-being. Studies have proven that the prebiotic dietary fibres from chicory roots help in absorbing calcium from dairy products, and as such can increase bone density.
Baby Food Synergy Experts unanimously agree that mother’s milk is best for babies. Among other compounds, mother’s milk contains a substantial amount of oligosaccharides that most probably
account for the bifidobacteria-predominant colonisation observed in the microflora of breast-fed versus formula-fed infants. However, not all children can be breastfed and so, parents must rely on alternatives. As infant formula and breast milk represent a baby’s source of nutrients during the first months of its life, the formula must respond to the highest standards. The formula should notably have a composition as well as functional and physiological benefits that come as close as possible to breast milk.
Science Backed Study The extent to which a healthy development of the intestinal microflora in neonates will be supported by supplementing the infant formula with Orafti Synergy1, an inulin enriched with oligofructose, was the objective of a study that was conducted in cooperation with the Beneo-Institute. Prof Ve ereman -Wau ter s ex p lains t he s tu d y ’s importance: “The early colonisation of the babies’ microflora plays a pivotal role in many aspects of the babies’ health, and the normal healthy gastrointestinal
and infant formula in the development of safe and healthy products.
Application Opportunities Prebiotic dietary fibres, such as inulin and oligofructose are available in application-specific variants and can be used in almost all products. The sensory characteristics of oligofructose are very similar to that of sugar, but with a milder sweetness. It can be combined with intense sweeteners or fructose, improve flavour profile as well as mouth-feel and does not crystallise. Besides the fibre effect, it can reduce sugar content and caloric value of dairy products in particular. Thanks to its particles structure, inulin is also suitable as fat replacer. The tasteless/taste neutral gel formed in combination with water has a creamy and fat-like structure and so low-fat products such as milk, yoghurt or curd cheese containing inulin are barely distinguishable from full-fat products as far as taste and mouthfeel are concerned.
For more information, ENTER No: 0708
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microflora, which includes bifidobacteria to a large extent is notably protecting the newborn against infections. Therefore, since many years, there is an interest in adding prebiotics to infant formula, with the aim to provide physiological benefits that mimic those observed in breast-fed babies.” Within the scope of this study, 110 healthy neonates received different prebiotics included in an infant formula for four weeks. The babies received a control (unsupplemented) infant formula, or a formula with inulin enriched oligofructose at two different concentrations (0.4 or 0.8 g/dl), or a formula enriched with galactooligosaccharide and fructo-oligosaccharide in a 90:10 relation (0.8 g/dl). A group of breast-fed babies was also included in the study as reference group. Results of this study show that inulin enriched oligofruc tose int ake ( 0.8 g /dl ) fur ther increased bifidobacteria level in babies’ stools in a significant way, after two and four weeks of intake. The concentration of bifidobacteria was comparable with the results of the breast-fed babies (measured using the FISH method). All other inspected bacteria were not affected by the consumed prebiotics. Anke Sentko, VP, regulatory affairs and nutrition communication, Beneo said that the findings have opened up new areas for manufacturers of milk powder
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