Page 1

Visit Us At ProPak Asia 2010, June 16 -19 (Booth No. J29)

Established since 1985 |

MICA (P) 179/12/2009

| JUNE 2010



Thoughts From IFFA

ALL In Good Taste Packaging Challenges For Today


Into The


Be seen in

APFI’s Special Ingredients Edition coming up later this year!


OPTIMISE FLEXIBILITY WITH PlantPAx™ Adapting to the needs of an ever-changing world is crucial to business success. Imagine a scalable batch solution that helps you respond to ever-changing demands by providing technology that puts you in control. Develop recipes and processes independent of your process equipment, and easily change recipe parameters or add new batches without requiring engineering or automation system changes. Our PlantPAx Process Automation System provides that flexibility and more. For more TM

information visit: Rockwell Automation Southeast Asia Pte Ltd Singapore Malaysia Thailand

Tel: +65 6510 6688 Tel: +603 8997 6688 Tel: +662 936 1500

Indonesia Philippines Vietnam

Tel: +6221 255 45200 Tel: +632 323 0588 Tel: +848 6255 6400

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Copyright Š 2009 Rockwell Automation, Inc. All Rights Reserved.

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“The system maximises both volume capacity and product selectivity, in the space of 2200 m2 at the temperature of -25 ◦C.” Mr. Kevin Lim Integrated Cold Chain Logistics Sdn Bhd

Mobile Racking System

Cost-effective, Semi-Automated, Safe

Efficient space utilisation, especially in high-cost cold storage environment is of paramount importance. SCHAEFER’s mobile racking system is a cost-effective and efficient storage system that can effectively increase pallet capacity by up to 100%! Equipped with the latest technology, with the current EN safety features, the mobile racking system can be customised to specific requirements. Interested to find out more? Call us today, or visit us at Regional Headquarter: Schaefer Systems International Pte Ltd

73, Tuas Avenue 1 Singapore 639512 Phone +65/ 6863 0168 Fax +65/ 6863 0288 eMail

Enquiry Number


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volume 22 no. 4


The Art Of Brewing Beer, once brewed on a domestic scale, has now developed into a lucrative global business. By Gunnar Hepp, Carlsberg Malaysia



Robotic automation can help to meet the packaging industry’s demand for flexibility, reliability, sustainability and adaptability. By James Cooper, Kuka Robotics

Yeast: Beer Styling Yeast is not just for leavening bread; it is responsible for the magic of fermentation, too. See how one of nature’s smallest living organisms helps create beer. By Marty Nachel


Packaging Challenges For Today

Market Report: Beer In China The economic slowdown has impacted China’s beer market, especially during the fourth quarter of 2008, and the first quarter of 2009. By Euromonitor International



Beer: A Step Into The Future Brewing a good beer is not easy, and brewing a specific taste requires skill and experience that takes years to acquire. By Derek Chan, Symrise


Towards Tasteful Nutrients

Food and beverage manufacturers are finding solutions to demands from their customers by using customised taste modifiers. By Agneta Weisz, Comax Flavors



All In Good Taste The flexibility of using flavourings and the opportunity they bring to innovate and experiment, mean poultry manufacturers, are well placed to offer products which deliver a healthy profile and satisfy many different consumers around the world. By Geoff Allen, Synergy


Whey To Wellness The science behind the development of protein-fortified wellness drinks. Mark Neville, Volac.

Cut Your Cost 9 Ways with One Ultra-Economical Conveyor installation cost 1 Cut Easy conveyor routing

at any angle (over, under or around obstructions, through small holes in walls or ceilings) conforms to process layouts, drastically cutting installation costs, while consuming minimal floor space.

initial cost 2 Slash Flexicon conveyors

on maintenance 3 Save Rugged inner screw is

less energy 4 Use Low power motors,

at multiple 5 Convey locations

on hygienic 6 Save construction

costly contamination 7 End Enclosed tube prevents

cleaning costs 8 Reduce Removable end cap

disparate 9 Convey materials

cost far less than drag chain conveyors, bucket elevators, pneumatic conveying systems and other conveyors of equivalent capacity, both initially and in operation.

Available mounted on mobile bases with castors, Flexicon conveyors with hoppers, dust collectors and other accessories can operate at multiple locations, eliminating the need for dedicated conveyors.

Other conveyors can command high premiums for food and pharmaceutical models, but Flexicon conveyors can meet hygienic requirements at comparatively low cost.

simple gear reducers and ultra-efficient operation significantly cut energy cost per volume of material conveyed.

dust and spillage, eliminating cost and quality concerns associated with contamination of your product and plant environment.

Handle sub-micron powders to large pellets including non-free-flowing products that pack, cake, seize, fluidise, abrade or smear, with no separation of blends, often eliminating the need for multiple units.


See why thousands of engineers like you have purchased more Flexicon conveyors than all competitive designs combined.

allows reversing of screw for evacuation of material, in-place flushing of crevicefree interior, or quick removal of screw for sanitising—all with minimal labour or downtime.

the only moving part contacting material (no internal bearings) providing ultra-high reliability with little maintenance cost or downtime.

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



Enquiry Number


PROPAK ASIA 2010 Stand G1


+1 610 814 2400 +44 (0)1227 374710 +27 (0)41 453 1871

Food-Pack Malaysia Stand 1221

Š2009 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.








volume 22 no. 4


Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers




08 10 14 22 79 80 80A 80B

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


DHA Omega-3: Mindful Impact Studies continue to validate the effects of DHA on cognitive and memory functions, from infants to seniors. By Anthony Martin, Martek Biosciences


Market Report: Cognitive Health Foods In The Indian Market As India is a young market for cognitive foods, it not only paves the way for many new entrants, but also faces certain challenges that can hinder market growth in the long run. By Srividyaranjani Venkatasubramanian, Frost & Sullivan


Fast Forward With Storage Systems As businesses in Asia progesses in the seafood industry, the advancing technology provides better solutions for storage when dealing with rising demands. By Brian Miles, SSI Schaefer



Microwave & Radio Frequency: The Heat Is On Microwave and radio frequency treatment is used to meet current industry demands. By Jean-Paul Bernard, Sairem


Insights: A Track In Time Stern-Wywiol marks its 30th anniversary with the unveiling of its future plans. By Tjut Rostina

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206


Eye On Asia / Review On IFFA Review: FHA Preview: ProPak China / Malaysia International Food & Beverage Trade Fair


MICA (P) 179/12/2009 • PPS 1566/8/2010 (028233) ISSN 0218-2734 • Co Reg No: 199908196C

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

Progress through innovation

Food Processing & Packaging Systems Heat and Control is one of the world’s leading manufacturers of food processing and packaging equipment. We have served the food industry for 60 years, have 142 US patents and offer the best international team of engineers, technicians and consultants in the industry. A combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for any product requirement. • Snack Foods • Meat Poultry & Seafood • French Fry & Potato Products • Fruit & Vegetables • Dairy Foods • Bakery Foods • Prepared / Ready Meals • Confectionery

Visit us at booth # N11 Enquiry Number


EDITOR’S PAGE 8 managing director Kenneth Tan

Jet Set For June!

The month of June is a welcome relief from travel woes inflicted in the last few months that almost brought the business world to a virtual standstill. Thankfully, the clouds of uncertainty have cleared up just in time for food manufacturers in Asia to make their rounds at some of the industry’s major trade shows. In this issue, the organiser and exhibitors from IFFA 2010, the international meat-processing event, share their thoughts on the latest trends in the industry. The event that took place last month in Frankfurt, Germany, saw automation and healthier ingredients as some of the more dominant emerging trends. Energy efficiency in production processes, waste reduction and increase in shelf life are just some of the other trends that are apparent at this year’s event. (Page 70) Despite the air travel interruptions caused by the Icelandic volcanic ash situation, FHA 2010, held in Singapore, saw all 2,545 exhibitor booths in operation. In the small number of cases where exhibitors were unable to fly out here for the show, staff from high commissions and distributors from Singapore or the region stepped in to man the booths. (Page 74) Moving into high gear to host some of the food industry’s major events this month, is Bangkok, Thailand. Visitors to this year’s installation of ProPak Asia can expect growth opportunities for international manufacturers and suppliers of machinery, technology and materials in the fields of packing, filling, processing, quality assurance, test and measurement and their related fields of automation, transportation, storage, refrigeration, ingredients, labelling and pollution control. Later in the month, Thaifex – World Of Food Asia will take place at their rescheduled date from June 30 to July 4. The trade platform for the food and beverage industry in South East Asia, is based on the food and beverage trade fair, Anuga in Cologne, Germany. Incorporating the World of Halal, the trade fair taps into the growing halal industry that is worth US$1.323 trillion in global food value. This showcase is a professional trade fair to serve the needs of the halal industry, providing a business platform for trade, networking and education. These are just some of the trade shows that food manufacturers can look forward to attending this month. With all the exciting events going on, it is time to get packed for a jet setting June!

editor Tjut Rostina editorial assistant Audrey Ang senior art director/studio manager Lawrence Lee assistant art director Libby Goh business development manager Randy Teo advertising sales manager Peh Sue Ann senior circulation executive Brenda Tan contributors Agneta Weisz Anthony Martin Brian Miles Derek Chan Geoff Allen Gunnar Hepp James Cooper Jean-Paul Bernard Mark Neville Marty Nachel Srividyaranjani Venkatasubramanian board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman Stephen Tay group executive director Kenneth Tan financial controller Robbin Lim

etm Tjut Rostina


TradeanMedia Pte Ltd Eastern Holdings Ltd company

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9 23 & 25

51 OBC

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

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ama Group is a leading supplier of high technology secondary packaging systems and constantly invests in innovative design and manufacturing solutions. The Packaging Machinery Division includes machines for carton forming and closing, end load cartoning, wrap-around case packing, 2 piece display box, lidding and multi-pack sleeving. The Robotics Division includes 2, 3 and 4-axis robots combined with vision systems to compliment the packaging machines.

indicative that a further growth of 15 percent would be achieved by the end of this year. A very fruitful harvest of new customers due to an in-depth penetration within the international market has more than reaffirmed our clientele. What makes Cama unique in the field of packaging? Cama’s GM, Daniele Bellante explains: “Our global consulting approach to the customer requests for mechanisation (from the advice on the carton type, to the packaging type, and the investment

Cama Group:

A Fast Growing Company

Even in a flat-line economic year, which is especially evident in the packaging machinery sector, Cama has managed to repeat last year’s great success with a 36 percent increase, bringing the 2009 turnover to as much as E40 million. Another proud achievement is in the sales results for the first half of 2010, which is

This approach responds to a concrete need. Progressively splitting production into small batches and multiple variants often requires the use of less powerful, but more versatile machinery. Realising this, Cama has gradually moved into designing robots offering added value related to need and performance. Mr Bellante adds: “Packaging lines must offer reasonable payback times, as well as meet customers’ manufacturing requirements. The best decision is not to robotically automate every function, if the same volume and quality objectives can be met by automatic machines offering the same level of performance. Robots should be chosen when their special attributes of flexibility and versatility can be fully exploited. By sticking to these sensible principles, we have managed to earn the market’s trust as credible and competent suppliers. This is where our strength lies: combining robot technology with packaging machine technology.”

The Cama Group can provide a unique combination of a wide range of robotic loading units and secondary packaging machinery, all of which are designed and produced from within the Cama organisation. Cama is a private group with a customer portfolio mainly composed of multinationals and medium sized companies within the agro-food sector, with an export orientated turnover (90 percent) within the European and extra European markets.

house, designing them to meet secondary packaging and market requirements,” says Mr Bellante. “Our main advantage is offering customers equipment with built-in, customised robots. Not generic ar ms that pick up and put down, but solutions conceived for specific packaging operations. We carefully harmonise line electrical components, and therefore the robot is merely a part (albeit an ‘intelligent’ part) of a process, whose added value is being a rational and complete packaging and handling solution. Anyone can build robots, but few can supply complete, automated secondary packaging plants.”

Specialising & Customising payback plans, just to name a few). Thanks to our great experience, we work in partnership with our customers, offering customised solutions such as top-load, side-load, wrap-around technologies and so on.”

Cama has for many years been one of the leading suppliers of robotic loading units that form part of complete packaging lines in the production facilities of most major food producers. “We are not integrators: we build robots in-

Interpreting the concept of ‘customisation’ takes into account complex factors, which must be considered starting from the design phase. “Robot electric and electronic units,” Mr Bellante explains, “can be divided into two large groups: those using components made entirely in-house, and those using standard products from specialised manufacturers (and in our case, global market leaders). For customers, the difference is enormous. In the first case they have a closed, ‘black box’ system, with cost advantages for the

manufacturer, but infinite added costs for the end user in terms of spare parts, service and technological development. In the second case, through a partnership with suppliers who are truly competitive in cost terms, we offer a quality based open system. In addition, electronics are harmonised on all of our machines.” Customisation is guaranteed by choosing the most suitable robot from the range. “We are one of the few companies who offer many directly produced alternatives. Our range guarantees consistency and precision in picking up a 50 kg weight with smaller, nimbler systems doing 120 picks per minute. Variations and tailored solutions create customer focused, finely tuned systems.”

exploiting the speed of robot engineering, Cama considerably reduced assembly and fine-tuning times, reached higher speeds and handled more products with smaller, less costly plant.

summer of 2009, a new branch has been set up in Asia-Pacific Area in Bangkok, Thailand, including a local service to seize the huge opportunities offered by this fastgrowing market.

Today, the company offers extremely competitive solutions for wrapped products, multi-flavour applications and the rapidly growing non-food/personal care sector. Cama exports worldwide through achieving that fine balance between standard and custom.

In line with our philosophy of ‘Customer satisfaction’, Cama is committed to the continuous improvement of its ‘After Sales Service’. We are working on performing after sales service in Asia, with appropriate training of our Asian engineers on Cama equipment.

Cama is now ranked among the three major European manufacturers of secondary packaging systems for the food sector. One of the main keys to this successful qualitative growth is the constant and persevering effort of the young corporate management, which aims at optimising the organisation, increasing its efficiency and flexibility thanks to growing resources, an increase in products offered on the market and promotion in general. In the last few years, the company has increased its promotion investments both in terms of image, advertising, attendance at sector-specific trade shows and at a purely commercial level. Opening new branches and drawing up budget plans meant to target particular sectors or markets, is a strategy that has turned out to be the company’s strong point. As such, in the

In Asia, we started to introduce Cama and its production range since January 2008, and we have seen real interest in our equipment, mainly from customers looking for quality, not available among local manufacturers. Customers in Asia are not different from the rest of the world; the main concern is, as usual, quality in terms of equipment and after sales service.

More Technology, Less Cost The market accepts the concept rationale behind Cama’s proposals. “We are growing by developing competitive proposals. The price, this is the crux, is obtained without impoverishing the offer, but by offering something extra to achieve greater performance,” says Mr Bellante. Thanks to the continuous improvement of its Robotic Division, Cama has perfected this packaging system with a ‘state-of-theart’ double Delta Triaflex robot, and the MN range of small 2-4 axis robots. The Triaflex robot represents another step forward in the technological evolution of Cama’s line of custom-made robots. Triaflex reaches a speed of 150 cycles per minute. It can function on single and double line tracking systems, and can be used to carry out tasks that are particularly complicated from a technical point of view, such as managing and loading products on continuous motion machines. Coupled with an intelligent vision system, Triaflex can work in three dimensions, with 360-degree head rotation, picking random products from the production line belt and positioning them correctly in the packaging. It is also equipped with four controlled axes, with carbon fibre arms for gripping or placing products in all positions. The MN range of small size, 2-4 axes robots exemplifies Cama’s development. It represents a genuine revolution compared with technology previously offered. By

One of our latest successful applications in Asia is the line designed for a leading coffee company. The system is composed of two special hopper leaders to automatically load stick-packs from the processing machines into the infeed of a Cama electronic cartoning machine. The products are then packed in different configurations into end load cartons with stick-pack arrival speed of 960 ppm. n

Enquiry Number



JUNE 2010

Chr Hansen Opens Global Expertise Center For Asia Pacific Singapore: Chr Hansen opened its first Industry Technology Center (ITC) for Asia Pacific, Middle East & Africa (APMEA) in April this year. The center, located in Singapore, will serve as an advanced bioscience hub for product development in the regional dairy, as well as food & beverage industries. The ITC will enable the company to assist and support customers’ production with the company’s ingredients along with improving speed and competences as a development partner with food producers. Development focus would be on customising natural ingredient solutions such as dairy cultures and natural colours for yoghurt, beverages, confectionery and a range of other food applications in the customers’ product portfolios. For instance, opportunities for the company’s products in traditional Asian, Indian and Arabian products such as lactic acid bacteria drinks, dahi and laban, can be explored. “Singapore was selected as a location due to the city’s proximity of talent and technical skills, as well as proven track record of smooth logistics operations after analysis of several alternative locations across the region by an internal working team,” said Christian Overgaard (top right), the regional VP for Asia Pacific, Middle East & Africa. He added: “The ‘Singapore Science Park’, was selected for being one of South East Asia’s most prestigious R&D and technology hubs, which can cater for our technical and equipment requirements in a professional setting.” The facilities in Singapore are

equivalent to existing development facilities in Denmark, US, France and Germany, maintaining the standards when selecting equipment suppliers and employees for its outfit here. Among the equipment installed at the center are the UHT pilot plant, homogeniser and mixing tanks, which were supplied by GEA, and FH Scandinox and OMVE supplied other key equipment. Operations at the centre will be led by ITC manager, Mun Hay Tang, who joined Chr Hansen about a year

ago, and oversaw the implementation together with regional director of strategy projects, Ian Morgan. ______________________ Enquiry No: 0400

Rockwell Automation’s ‘RAOTM’ Stopover In Singapore Rockwell Automation saw a total of about 170 participants at its first Singapore installation of ‘Rockwell Automation On The Move’, which took place on April 29, this year. The show was made up of an open show floor, housing exhibits from the company and its partners, including distributors, integrators, alliance and encompass partners. Visitors to the show also participated in hands-on sessions, presentations or demonstrations. The list of forums organised for each location is tailored according to the customer interests in the different countries. Topics like IA, ‘Process (PlantPAx)’, ‘Safety & Components’ are the company’s focus for this year, and have been well received. “We find that taking the show on this scale, bringing our message to the host country is best. The event is localised, and has tailored content, customised to market needs,” said Scott Teerlinck (left), the company’s regional director for Southeast Asia. Singapore was the fifth stop in the series for Southeast Asia, followed by Jakarta on May 20, and its show in Vietnam on June 3 rounded up the company’s first year of roadshows for the region. Other locations include Kuala Lumpur (Malaysia), Pattaya (Thailand), and Manila (Philippines). _____________________________________________________________ Enquiry No: 0401





Packaging Leads ‘Green’ Agenda For Consumers Melbourne, Australia: Getting packaging right can help convince a cynical consumer that a product’s ethical claims are real, according to research from Datamonitor. A study from the independent business analyst has found that although over half of consumers globally reported that protecting the environment is significantly more important to them now than two years ago, this does not translate into their grocery purchasing behaviour, except when it comes to packaging. Indeed, 57 percent of consumers thought that it is important to buy ethical or socially responsible products, but only 42 percent reported altering their habits to do so, revealing a significant disconnection between what consumers perceive as important to their purchasing habits, and what they actually buy. However, the same proportion of consumers said packaging was a key consideration in their purchase decisions, to those who changed their buying habits to include products with reduced packaging. “The more tangible nature of packaging allows consumers to actually see and feel the difference they are making. Sustainable packaging is a claim that can be physically substantiated, rather than just supported by a stamp or logo which can draw considerable scepticism,” said Katrina Diamonon, consumer markets analyst. Sustainable packaging can also serve to validate other ethical claims. In the case of natural and organic products for example, the benefit of reduced or biodegradable packaging can add significant credibility to any other environmental or sustainable credentials. “It is clear that although consumers place a great deal

those which require minimal effort of importance on protecting the or planning.” concluded Ms environment, when comes to ErgoBloc L, APFI, 124 xit200 mm, CC-en31-AZ065_04/10 Diamonon. actually changing their behaviour, ___________________ Enquiry No: 0402 the most common changes are

10 ASIA 20 PROPAK 6 - 19 June k, 1 Bangko tand Q1 ,S 3 0 1 Hall

The machines of the ErgoBloc L have been awarded the enviro seal, by virtue of their minimised media consumption.

You want it? We build it! No one knows your plant better than you yourself. That’s why we customise our lines to suit your visions – never the other way round. Just tell us your destination: we’ll find the route, supply the equipment, and stay with you until you arrive where you want to go. There’s only one thing you’ll never get from us: limitations. Because you are the sole arbiter of what’s possible.





Benjamin Earwicker, Idaho, US

Demand In F&B Fuels Growth For Automation And Software Solutions Market

Singapore: The Southeast Asia, Australia and New Zealand automation and software solutions market for the food and beverage industry is poised for expansion in the coming years, with the growth rate pegged at 10 to 15 percent. The analysis by Frost & Sullivan on the Southeast Asia, Australia and New Zealand automation and Software Solutions Market in the Food and Beverage Industry, finds that the market earned revenues of over US$72.1 million in 2008, and estimates this to reach US$107 million by 2015. “Standards are fixed over the years, and compliance with these standards is vital for companies to sustain in a market where quality is a crucial factor,” says research associate, Vandhana Venkatesan. “Hence, manufacturers are investing in automation and software solutions to keep pace with the existing and upcoming competition from local participants.” To ensure market progression, technology must be constantly upgraded to synchronize with changing customer preferences. Web-based and wireless technologies are the recent trends in the industry. Automation and software solutions manufacturers must provide consulting services in the form of training and devise smart marketing strategies to rake in increased revenues as well as establish a strong brand image. Product differentiation in terms of building user-friendly and industry-specific products is necessary to cater to the growing demand. “Trends point to a rise in the usage of PC-based automation products and safety integrated systems,” opines Venkatesan. “Cyber security integrated software is an upcoming application that helps defend against cyber threats.” __________________________________________ Enquiry No: 0403

Cargill Establishes Another Vietnam Cocoa Buying Station Binh Phuoc, Vietnam: Cargill has opened a cocoa buying station in the Binh Phuoc province of Vietnam. This is the third buying station the company established in the country’s cocoa growing areas to provide farmers with better market access for their crop. The other two buying stations are located in Ben Tre and Daklak provinces, and were established in 2005. Nguyen Van Hoa, vice director-general of the Ministry of Agriculture and Rural Development’s Department of Crop Production and Nguyen Van Cu, vice chairman of the People Committee of Bu Dang, participated at the opening ceremony that was hosted by Chanh Truong, Cargill’s country representative in Vietnam. With the establishment of the buying station, the company will expand its farmer training and support programme to transfer cocoa farming expertise and technology to farmers in Binh Phuoc and other nearby provinces. ________________________________ Enquiry No: 0404

FDA Placing Firms On Alert For Imports Of Processed Foods Maryland, US: The US Food & Drug Administration (FDA) added 16 firms to Import Alert 99-08, ‘Detention Without Physical Examination Of Processed Foods for Pesticides’ (IA 99-08). FDA requires these 16 foreign food processors to provide a valid certificate of analysis, showing that their products do not contain illegal residue of certain pesticides. Hundreds of companies from all over the world are presently listed on import alert 99-08, for shipping processed foods found to contain illegal pesticide residues. The authority has already rejected hundreds of shipments for this violation. Firms placed on IA 99-08 expose their shipments to ‘Detention Without Physical Examination’ (DWPE), which means their products are automatically detained at the port of entry. In the alert, FDA indicates that all subsequent shipments from listed firms must provide a valid certificate of analysis proving that the products do not contain the illegal pesticides.

__________________________________________ Enquiry No: 0405





APB Increases Stake In PT Multi Bintang Singapore: Following its recent acquisition of a 65.1 percent stake in PT Multi Bintang Indonesia, Tbk (MBI) in February this year, Asia Pacific Breweries Ltd (APB) has acquired an additional 2,107,000 ordinary MBI shares (representing 10 percent of MBI shares) from the public shareholders via a Mandatory Tender Offer (MTO) for a total consideration of Rp340.8 billion (approximately US$38.2 million). In all, the company holds 15,823,570 ordinary shares in MBI (representing a controlling stake of 75.1 percent of shares) and 1,167,120 depository receipts (representing an economic interest of 5.5 percent). This means that the company now holds an effective interest of approximately 80.6 percent in MBI. APB paid a total of approximately S$63.2 million (US$45.8 million) for the additional 10 percent ordinary MBI shares and depository receipts representing 2.1

percent of shares. This brings the group’s total investment to approximately S$418 million. The closing of the tender offer in Indonesia marks the completion of the acquisition of MBI. Mr Roland Pirmez, CEO of APB said: “The acquisition allows the company to establish a significant presence in two new markets ie: Indonesia and New Caledonia.”

__________________________________________ Enquiry No: 0406

Whichever way you look at it: Quality right down Whichever way you the lookline. at it: Quality right and down theweline. You define content form and deliver the optimum line or system – custom-made to the highest You define content and form and we deliver the technological standards. optimum line or system custom-made to the highest KHS will assist you with –the conceptual design right technological standards. of individual machines and up to the commissioning KHS will assist you with the conceptual design right complete filling and packaging lines and will also up to theyou commissioning of individual machinesofand support with the continuous optimization complete filling and packaging lines in and will also production processes. Put your trust KHS Life Cycle support with the continuous optimization of Solutionsyou and increase the efficiency of your machines – for long-term company success! production processes. Put your trust in KHS Life Cycle Solutions and increase the efficiency of your machines – KHS Asia Pte Ltd · 25 International Business Park for long-term company #03-15/19 German Centre · success! Singapore 609916 Tel: +65 6560-9313 · Fax: +65 6560-9310

KHS Vietnam • Tuoi Tre Tower (3rd Floor) KHS AG (Thailand) Ltd ·St. 16th Floor,9 UBC II Building 60A Hoang Van Thu Ward - Phu Nhuan Dist. 591 Chi Soi Sukhumvit Sukhumvit Road, Klongton-Nua Ho Minh City33, - Vietnam Wattana, Bangkok 10110 · Thailand • +84-8-39979792 Tel: +84-8-39979793/4/5 Tel: +66 2-662-3265 · Fax: +66Fax: 2-662-3264 KHS Asia Pte Ltd • 25 International Business Park KHS Asia (Thailand) Ltd · 138/20 11th Floor, Room No. F4 #03-15/19 German Centre • Singapore 609916 Jewellery Centre, Nares Road, Sipaya Bangrak • Fax: +65 6560-9910 Tel: +65 6560-9313 Bangkok 10500 · Thailand Tel: +66 2-267-5605-6 · Fax: +66 2-267-5607

Hall 102, Booth G21 June 16 -19, 2010

Competence in Solutions.

Enquiry Number

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Visit us at Propak Asia 2010, Bangkok


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Urschel Celebrates 100 Years indiana, uS: This year marks the centennial celebrations of Urschel’s business in the precision food cutting equipment industry. In looking back over the company’s history, it boasts of different patents received in the advances of cutting technology, as well as the expansions into different food industry markets. Key to the development of the company is its ongoing global growth. In 1999, the company’s Asia test facility was opened in Singapore, where customers could see cutting equipment in action. In 2004, to further assist customers, a direct sales office was opened in Singapore, and other direct sales offices soon followed in China, Thailand, and India. The company has said that it will continue to support the services in Asia Pacific. Combined with hands-on experience of UAP trained technicians, customers are assured that their parts will be repaired to meet the quality standards they depend on when running a production line. All technicians receive training and certification at Urschel USA. ______________________________________________ Enquiry No: 0407

Danisco & Fonterra Extends Probiotic Agreement copenhagen, denMark: Danisco and Fonterra have extended its licensing agreement for two probiotic bacteria cultures. The agreement covers the production and marketing of their premium probiotic strains Howaru Bifido and Rhamnosus, with the new terms extending from five to 10 years. The partnership also expands territory and applications, meaning global access for dairy products, liquid and powdered beverages. In addition, there will no longer be restrictions on therapeutic fields. This broadens the scope for the development of clinical studies and health claims. Nigel Little, Fonterra Ingredients’ manager for new options, said the agreement would see the company continuing to work with Danisco to promote the benefits of the strains. “The agreement highlights the importance of the research that has gone into developing these probiotic strains over the last 15 years, and we’ll be working closely with Danisco to provide further clinical outcomes,” says Mr Little. ______________________________________ Enquiry No: 0408

APPOINTMENTS & NOTICES ISHIDA’S PRESIDENTIAL SUCCESSION Ishida has appointed Takahide Ishida as the company’s president, succeeding Ryuichi Ishida, who will now be the company’s chairman. Mr R Ishida has held the position for over 42 years, and during this time, the company has expanded its operations from weighing machinery to a variety of fields including packaging, inspection, and display technology, while also promoting overseas expansion. In 2007, Mr R Ishida announced his intention to hand over the management of the company to the next generation. As of May 19, 2010, Mr T Ishida will take over as the company’s new president and will work towards ensuring the growth of Ishida and the Ishida Group.ater resource management

Australian Scientists In Flu Breakthrough taSMania, auStralia: In a breakthrough that offers new hope for the containment of influenza outbreaks, an Australian biotechnology company has isolated a natural extract from seaweed which has been shown to inhibit the H1N1 virus. The extract is a fucoidan compound derived from the Undaria pinnatifida species of seaweed. In vitro tests performed under contract by the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health (NIH) in the US, have shown that the extract can inhibit the H1N1 influenza virus at extremely low concentrations. Developed by biotechnology company Marinova, the extract is a natural polysaccharide. As a result of these findings, the company has filed for patent protection over the application of the fucoidan extracts in a range of anti-viral applications. __________________________________________ Enquiry No: 0409

Food Technology Served






Minneapolis, US: General Mills is accelerating its goals to reduce sodium by 20 percent across multiple product categories by 2015. The commitment was announced in the company’s 2010 Corporate Social Responsibility Report. Since 2005, a cross-functional team of researchers has been working to silently trim sodium levels without compromising taste. Successful reductions have already been implemented on a number of products, including a 16 percent sodium reduction in both Cheerios and Honey Nut Cheerios; more than 25 percent sodium reduction in select Progresso soups, and a 36 percent sodium reduction across the Chex Snack mix line. The company will also continue to focus on the development of new lower sodium products.

M Himbeault, Winnipeg, Canada

General Mills Steps Up Moves For Sodium Reduction

“General Mills’ focused health and wellness strategy addresses the most important health priorities that consumers have today -- weight management, heart health, and living a healthier, more active lifestyle,” Crockett said.

____________________________________________ Enquiry No: 0410

Trust The Experts Ashworth invented the first spiral more than 40 years ago. For over four decades, we’ve pioneered belt advancements that maximize throughput while minimizing life-cycle costs, and have been granted more patents than any other spiral belt manufacturer. Today, Ashworth continues to innovate the future and remains the world’s leading manufacturer of spiral belts. Put your confidence in Ashworth!

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Tetra Pak Inaugurates Technology Centre In Shanghai Shanghai, china: Tetra Pak, the world leader in food processing and packaging solutions has inaugurated its new Tetra Pak Technology Centre in Pudong, Shanghai. The centre, which brings together resources from product development and engineering, technical service, training, sourcing and distribution, provides Chinese customers with a one-stop service in food processing and packaging solutions. The group has invested RMB 33 million (US$4.8 million) in the almost 37,000 m2 facility. “The technology centre in Pudong creates a worldclass resource for customers, ideally placed to address the unique challenges of food and beverage packaging, processing and distribution in China,” said Dennis Jönsson, the group’s president and CEO. “This facility will make us more responsive to local needs, ensuring that our activities, our innovation pipeline and our service offerings are sharply focused on

helping local customers better deliver their products to the people of China,” he said. Engineering solutions geared specifically to the China market will be a special feature of the Shanghai Centre. For example, the facility will include the first Chinese road condition analysis lab, with equipment that accurately records road conditions across the country, and provides data that customers can use to reduce potential transportation problems.

___________________________________________ Enquiry No: 0411

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york, uS: Graham Packaging Company’s subsidiar y, expects to acquire China Roots, a plastic container manufacturing company located in Guangzhou, China. The US-based company has signed a Share Purchase Agreement to acquire from PCCS Group Berhad, a Malaysian company, 100 percent of the shares of Roots Investment Holding, which will be the sole equity holder of China Roots. The transaction is expected to close during the second quarter of 2010. The purchase of China Roots will be the first operation for Graham Packaging in China. “The purchase will open a new door for our company,” said Mark Burgess, the company’s CEO. “China is undeniably a major market, and the opportunity to participate in its growth is very exciting for us.” ____________________ Enquiry No: 0413

the first three months of this year, as compared to US$1.9 million in the same period last year, representing gross margins of approximately 10.8 percent and 10.5 percent, respectively.

______________________ Enquiry No: 0412

 Magnetic Separator  Metal Detector and Separator  X Ray Inspection System

Mini Metal Detection System For Food Industry

ny erma e in G Mad

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Graham Packaging Plans Entry Into China

increase of 81 percent compared to the same period last year, as well as strong margin improvement and over US$2.2 million of net income.” The company continues to take advantage of the growing demand for healthy food in China. He added that they are well underway with the construction of a China Green Food Distribution Hub in the Guangdong wholesale market, which remains on track to commence operations in the second half of 2010. The increase in revenue was primarily due to higher volume sales of produce and higher average selling prices. Gross profit increased 87 percent to US$3.6 million for

Enquiry Number

guangZhou, china: Sino Green Land Corporation, a distributor of high-end fruits and vegetables in China, has reported an increase of 81 percent in revenue to US$33.6 million, in its financial report for the first quarter ended March 31, 2010. Anson Fong, chairman of Sino Green Land, commented: “We had yet another strong quarter demonstrating the success of our co-op model, whereby we lockup guaranteed supply from local farmers, and in return, provide these farmers with a stable outlet for their produce. Overall, our consistent delivery of high quality produce and services has led to a revenue

V Machado, Sao Paulo, Brazil

Sino Green Land Reports 81 Percent Increase in Revenue

PRODUCT HIGHLIGHTS Ingredients/ Equipment

J Melling, Camberley, UK

Chr Hansen: Citrate Negative Wine Culture With Chr Hansen’s Viniflora CiNe wine culture, wine producers have the opportunity to make new types of wines (white, rosé or red), differentiate existing products and bring fruitiness to another level. Direct inoculation for convenience, low cost-in-use and absence of biogenic amines during the fermentation are advantages offered by the culture. Consumers will enjoy still or sparkling wines that have been through a malolactic fermentation without impact on the fruitiness. The culture is said to bring the fruitiness of the grapes to its optimum level, fruity sparkling, easy-to-drink reds or rosé and ‘new age’ whites. ______________________________ Enquiry No: P0400

Cermex: ProSelex Cermex has introduced the ProSelex, which the company says provides a fresh solution to product selection and batch preparation. Installed as an independent module or integrated into the product collating section of the case packer, the module is composed of a servo-driven comb moving at high speed on two axes to form batches of products fed in continuously on a conveyor. It can handle a capacity of 250 products per minute. A speed of 300 products per minute can be achieved by combining the module with an electronic phaser (patented system) for pre-collating several products in the same bucket. For format changeovers, only two lightweight parts (less than three kg) require changing (the comb and the countercomb) and two elements need adjusting (the spacing bands and the product transfer guide). The whole system is uncluttered and ergonomic, easy to access and dismantle so that format changeovers can be carried out in two minutes. ______________________________ Enquiry No: P0402

Iva Villi, Zagreb, Croatia



Triarco: Soluble CoQ10

KHS: Stretch Blow Molder/Filler

Triarco has developed Aqua 10, a water-soluble coenzyme Q10 powder designed for optimal dry and liquid blending, product application and improved absorption. The ingredient demonstrated approximately 50 percent greater absorption when compared to regular CoQ10, according to the company’s preclinical research. Use of the ingredient is prevalent among consumers looking to boost heart health. CoQ10 is also gaining popularity in energy drinks, cognitive health supplements and cosmeceuticals targeting skin health and the effects of aging. Ongoing research suggests the supplement may be beneficial in the support of a range of health applications including cardiovascular, musculoskeletal, periodontal and cognitive health.

KHS’ Corpoplast InnoPET Blomax Series IV stretch blow molders is capable of processing a range of plastic bottle sizes and shapes, with PET bottles holding anything from 120 ml to three ltr. The monoblock setup is able to process up to 72,000 PET bottles per hour, with typical efficiency levels exceeding 96 percent. The first point of optimisation within the monoblock system is directly downstream of the stretch blow molding process. Removing bottles from the blow station and adjusting the distance of finished PET bottles to one another according to the configuration of the filling system is now handled by just one modular transfer wheel. An in all instances identically designed airlock is used as the second monoblock module.

______________________________ Enquiry No: P0401

______________________________ Enquiry No: P0403


Imagine a world without taste

Ziemann: Mash Filter Ziemann’s mash filter generation TCM is positioned in the market where high-gravity brewing dominates and raw grains are processed. Plants can run up to 16 brews per day with charges of 25 tons and brew sizes of up to 1,200 hl. The filter cloths last for 2,500 brews. As the system technology only requires short set-up times, the operating costs can be kept low. According to the company, compared with conventional membrane filters, the procurement expenses for the equipment are approximately 30 percent less. ____________________________ Enquiry No: P0404

Rovema: Bag-In-Box For Tea Rovema presents a tea packing, the vertical cartoner CMV with integrated form, fill and seal machine. With this cartoner, the filled bag will only be pinned at the top to fix the folding. After the vibrating belt, where the product is compressed, the bag is mechanically lifted into the folding box, then the top part of the bag is sealed again. The projecting end is automatically cut-off and collected in a bin. Then the flaps of the box are folded, closed with hot-melt and checked before leaving the machine. _____________________________ Enquiry No: P0405




Cretel: Automatic Fish Skinner The Nobilis 460TA(C) by Cretel is an automatic fish skinner, and a part of the company’s Nobilis 46 series. The 460TA model comes with an infeed or outfeed conveyor, while the 460TAC model comes with both. The 460TA can handle 50 to 60 pieces per minute, and the 460TAC can handle 60 to 70 pieces per minute. It has a pressure roller system on top of the machine for a better grip. The machine is equipped with vandal-proof Piezo-switches. The disassembly of the skinning shoe and the blade change can be done quickly, without use of any tools. The ‘in’ and ‘outfeed’ conveyor belts make the machine suitable for use in an industrial production line. ______________________________ Enquiry No: P0406

SPX: Systems For Small & Medium Scale Production Offering the same quality standard as SPX Flow Technology’s larger customised process solutions, ‘Plug & Produce’ APV FX Systems offer flexibility and reliability, while cutting costs for short and medium sized production runs. The systems are pre-engineered, self-contained skidded units with short delivery times for rapid implementation in the factory. Including a range of process technologies and applications with comprehensive automation options, the systems offer rapid installation of small and medium-scale processing solutions with the same quality advantages as large-scale plant. Each module contains a set of installation instructions and can be assembled quickly, as such cutting installation costs and shortening time-to-production. ______________________________ Enquiry No: P0408

Urschel: Translicer 2510 Cutter The TranSlicer 2510 Cutter from Urschel replaces the 2500 Cutter in the company’s line-up with features to ease maintenance, increase positive product flow, and decrease operational costs. The machine accepts the same types of products: input of compressible food products up to 203 mm in diameter, or firm, round products such as cabbage up to 171 mm in diameter. Several new features are on the exterior of the machine. An additional stop button is located opposite the electrical enclosure. T h e r e a r e more sloped surfaces on the machine including the redesigned electrical enclosure and bottom feed pan along with stainless steel guardlocks. ______________________________ Enquiry No: P0407

VLB: Textbook On Technology Brewing and Malting Published by VLB Berlin, is the updated and revised fourth English edition of the textbook for brewers and maltsters, titled ‘Technology Brewing & Malting’ by Wolfgang Kunze has been released. This practice-oriented textbook is addressed at students and technical staff from beer and malt production. On more than 1,100 pages and with about 850 figures, the textbook covers topics of beer brewing, such as raw materials, malt production, maturation and filtration of beer, filling and packaging, quality aspects, as well as automation and plant planning. Besides the basic principles of each process, the corresponding technology and equipment are also explained. The author, Wolfgang Kunze, is a graduate of VLB Berlin in Germany. ______________________________ Enquiry No: P0409

Inspiring taste around the world

Fill your world with flavour. Synergy’s innovative natural flavourings and Saporesse™ yeast extracts will transform your noodles, pot snacks, beverages, seasonings, sauces and soups.

Synergy – leading the way in taste.

Enquiry Number

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Our global insights will help you create delicious products that align with consumer demands in local and export markets. Not only that — our technical understanding and local presence will rapidly deliver production efficiencies and reduce costs.



Asif Akbar, India


Packaging Challenges FORToday Robotic automation can help to meet the packaging industry’s demand for flexibility, reliability, sustainability and adaptability. by James Cooper, director strategic alliances, Kuka Robotics

T H E p a c k a g i n g i n d u s t r y ’s demands for flexibility, reliability, sustainability and adaptability have outpaced the capabilities of traditional fixed automation. By understanding the advantages of robotic automation, manu-facturers can assess how the technology enables them to meet ever-changing packaging trends and demands. Although the marketplace is beginning to recognise that robots are no more expensive than traditional automation, it is often not aware that the ‘valuebased price’ of a robot continues to decrease. A robot purchased today has significantly more payload, speed and processing power than a robot purchased for the same price 10 years ago. As a result, manufacturers have an opportunity to meet their packaging challenges with a sophisticated, cost-effective solution. FleXibility Consumer demand for a greater number of unique package shapes, sizes and configurations continues to increase. Since the number of new SKUs has more than doubled in the last ten years and continues to increase, there is an unprecedented need for flexibility in packaging lines. The growth in the number of package confi gurations is largely the result of the influence of club stores, which are demanding larger quantities, multi-flavour and multi-product packs. The stores are also asking their suppliers to provide more ‘shopable’ and ‘end of aisle’ display pallets, which enable customers to reach any product, any flavour, from any side of the pallet. Robotic automation gives manufacturers the flexibility



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We could talk all day about our cereal, snack and tsp systems.

But we’d rather talk about yours. Wenger combines the broadest lines of equipment on the market, including single- and twin-screw extruders, dryers, coolers and control systems, with a wide range of unique features and options and the technical expertise to apply them to your process requirements. So a Wenger food processing system is your Wenger food processing system – uniquely configured and expertly engineered to produce optimally for your specific application like no other.

Reliability To ensure that time-to-market deliver y demands are met, reliable packaging lines are critical to manufacturers. Unlike the multi-component complexity of traditional fixed automation equipment, robotic solutions tend to have far fewer components. For example, one manufacturer’s traditional palletiser had 14 separate drive and servo motor units, which were replaced by a robotic solution that had only four. With fewer mechanisms, there are fewer opportunities for equipment failure and less need for maintenance. This results in higher uptime, increased productivity and profitability. It addition to being less mechanically complex than traditional fixed automation, robotic automation usually requires less floor space. With fewer motors, drives and electromechanical components, it also typically uses less power, making it is a more economical as well as environmentally responsible solution.

Brian Plattner, Food Process Engineering Manager

Superior Technology. Unparalleled Service. SABETHA, KANSAS USA 785-284-2133 INFO@WENGER.COM WWW.WENGER.COM USA







Sustainability Sustainability and total cost of ownership have become increasingly more important to manufacturers. As manufacturers reduce product weight and carbon footprint by changing to thinner wall glass and plastic, and

Talk to Wenger today and surround yourself with unrivaled resources for exceeding your processing goals.

Enquiry Number

they need to respond to changing market demands. Not only can it provide the capability to accommodate a wide range of products and sizes, but it is also better suited than fixed automation to be used with several types of products simultaneously. Additionally, product changeovers can be as quick and easy as changing a programming code.




larger containers, they are finding that traditional fixed automation cannot palletise or handle the products. For example, if a bottled water producer shrink wraps a bundle of bottles instead of putting the bottles in cases, traditional palletisng equipment may have difficulty handling those products because of their softer walls. Many manufacturers, striving to reduce their carbon footprint a re re d u c i n g t h e i r u s e o f secondary packaging materials to protect and contain the product and moving from corrugate to shrink wrap. Since some of the traditional equipment used on packaging lines has difficulty handling the new product packaging, robotic automation’s ability to provide ease of damage free product manipulation has increasingly been the only viable solution. As an example, the use of ‘bump turning’ to re-orient products

With robotic automation, manufacturers have a resource with infinite flexibility. It enables users to make modifications and thus redeploy their assets to meet changing needs without a significant new capital investment. Changes in product

Since some of the traditional equipment used on packaging lines has difficulty handling the new product packaging,

robotic automation’s ability to provide ease of damage free product manipulation has increasingly been the only viable solution. on traditional palletisers, are now being replaced by robotics, which offer a more flexible and reliable solution. Additionally, the ‘robotic layer forming’ solution is now being increasingly incorporated on upstream robotic layer palletisers. Adaptability Since how products are being packaged and how packages are configured for shipment and display is and will continue to change quickly, adaptability is critical to manufacturers’ packaging processes.

or production volume can be accommodated with only a programming change. As future environmentally responsible packaging material solutions and products are developed, manufacturers will continue to need the flexibility of robotic automation to make ongoing, cost-effective and profitable changes. Robotic technology gives them a tool that makes changing from handling one package style to another simple and economical. The influence of club stores will continue to have a significant

impact on manufacturers’ packaging requirements. Many of the stores’ demands, including multiflavour packs, rainbow pallets and end of aisle display pallets, can only be met by robots. Currently many producers ship products to a co-packer to have them broken down and repackaged to meet club store requirements. With the growth of manufacturers’ business with club stores, many of them are recognising that on site robotic automation would enable them to eliminate the expense of using a co-packer. Adapting to ongoing market trend changes, from package shape, size and configuration, to escalating emphasis on sustainability and club store requirements have exceeded the capabilities of traditional fixed automation. With robotic automation, manufacturers have a redeployable resource that provides a flexible, reliable, sustainable and adaptable packaging solution.

For more information, ENTER No: 0430


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Tasteful Nutrients

Photos: Dan Engongoro

Food and beverage manufacturers are finding solutions to demands from their customers by using customised taste modifiers. By agneta weisz, vP of flavors and technology, comax Flavors

THE demographics of the world are changing, more people are joining the ranks of the middle class and the average age of the world population is increasing. Many meals are eaten away from home and on the run. More people also have sedentary jobs. Consumer’s expectations from food are becoming more complex. As more of the world can afford good food, and as fewer people get enough exercise, there is a well documented worldwide obesity epidemic. With an aging population, the number of people with chronic disorders such as diabetes, cardiovascular disease and GI disease is increasing, and the need




to manage these conditions on a daily basis becomes a necessity. More people are working far from home, and they consume more processed food which has fewer vitamins and more fat, salt and sugar. The media is continually reporting advances in nutrition science, and consumers are looking for specific ingredients in what they purchase. Food is not only expected to be tasty and provide basic nutrition, but also to be the solution to longer healthier lives. It is expected to be functional. The Bitter Truth Foods fortified with nutritional ingredients that target specific h e a l t h c o n d i t i o n s a re i n vigorating the food industry. Scientists are creating food and beverage products with ingredients that were not part of traditional diets. Newly designed foods and beverages may contain fish oil (omega-3 and omega-6 fatty acids), vitamins and minerals, tea polyphenols, various protein concentrates, hydrolysed whey protein, fibre or herbal supplements. Some of these nutrients have a bad smell and unpleasant taste, like vitamin B1, fish oil, and hydrolysed whey protein. Some ingredients taste unnatural or bitter, such as polyphenols, polypeptides, herbal supplements, soy protein concentrates. Food scientists are removing sugar from food and beverages, replacing it with non nutritive sweeteners and/or sugar alcohols. They are removing fat from food to reduce calories and cholesterol, as well as removing or lowering salt. Many healthy food products need taste modification for better consumer acceptance. Food and beverage manufacturers are

finding solutions to demands from their customers by using customised taste modifiers such as masking flavours and flavour enhancers. They help food scientists develop a designed product with good taste. Masking Flavours The flavour of food is a combination of sensations in the brain. It is a blend of taste, smell and chemostesis. Masking flavours are unique proprietary blends of GRAS ingredients, specifically designed to mask

off- notes or undesirable taste in foods and beverages. They act on taste receptor sites by competing with undesirable attributes, and enhancing the desirable attributes of a particular food. As the taste, aroma and the chemostesis of a food act in concert, masking flavours have to be customised to the particular food. • Masking Sweeteners Sugar is the preferred sweetener in food and beverages, but the

demand for calorie free and sugar- free products is increasing. High intensity artificial and natural sweeteners, as well as sugar alcohols are used to add sweetness to these products. The sweetness of sugar substitutes is different from sugar. Masking flavours can modify the taste of sugar substitutes, and bring them closer to sugar. They have to be customised to the particular food and sweetener blend. Natural masking flavours for artificial sweeteners are

effective in beverages. They can modify the sweetness of artificial sweeteners by rounding the sweetness and covering the bitter aftertaste. Below is a pictorial representation of the effect of an artificial sweetener masking flavour on a beverage made with Acesulfame K. Stevia is a newly approved high intensity sweetener in the US, and it will probably be approved shortly in the EU. Stevia has some taste defects. The sweetness has a slow onset, and




a somewhat green and lingering liquorice aftertaste. A natural stevia masking flavour can bring the sweetness forward and cover the unpleasant aftertaste. • Masking Bitterness Customised masking flavours can cover the bitterness and dryness of protein concentrates in beverages or nutritional bars. One masking flavour can cover the bitterness of caffeine in an energy beverage, but a different one will have to be used for a chewing gum that contains caffeine. Herbal supplements can be astringent and bitter, and masking flavours can cover these defects. As a response to the obesity epidemic, food companies are developing products that contain high amounts of soy or whey protein to improve satiety. Sometimes, they also add supplements such as Chromium Picolinate to prevent hunger. Green tea ECGC’s have been shown to increase metabolism and help with weight loss. These new weight loss products need modification for better consumer acceptance. The astringency and bitter aftertaste of soy protein can be improved by the use of natural soy masking flavours. Highly acidic whey protein beverages can be improved by natural acid masking flavours used at 0.3 percent. Green tea beverages are very astringent and can be improved with the addition of astringency masking flavours. Consumers are becoming more interested in exercise and nutrition as a means to better health. They are interested in food that is going to help them

achieve their fitness goals. Pre and post exercise products, hydration beverages with high electrolytes and vitamin fortified products are just a few that are targeted to these consumers. Salt masking flavours used at 0.1 to 0.2 percent can improve the taste of hydration beverages.

Flavour Enhancers Flavour enhancers are another type of flavour modifiers that benefit manufacturers of healthy food and beverages. Lower calorie, reduced sugar food and beverages can be improved by the use of sweetness enhancers. Very acceptable chocolate milk with 40 percent sugar reduction can be made with the addition of 0.3 percent natural sweetness enhancer flavour. Hypertension has been linked to salt consumption and world health organisations are urging food companies to lower salt in their products. Potassium

Chloride and Potassium Lactate are often used as substitutes, but they have a metallic aftertaste and are not salty enough. Potassium masking flavours and salt enhancers can help food manufacturers improve the taste of low salt food; they cover the metallic taste of salt substitutes and enhance saltiness. They work in soups, nutritional bars and dusted on snacks. Fat replacer flavours are available to help food scientists develop fat free, or lower fat and lower cholesterol foods. They can mimic the taste of butter or animal fat. Towards Better Taste In order to obtain the best finished food and beverage, manufacturers should work with a flavour manufacturer with advanced expertise and technology in masking flavours. It is important to supply the food product with its unique defect and p ro c e s s i n g c o n d i t i o n s to the flavour chemist in order to obtain the best masking flavour or enhancer, and most acceptable finished product. O rc h e s t r a t i n g g re a t taste requires that we mask and modify unfamiliar or disjointed taste and smell. The key to flavour modification is to keep all things in harmony and keep any one flavour note from standing out. Due to the complexity of taste, developers will likely need several tools to accomplish this. Good tools to start with are flavour modifiers such as masking flavours and flavour enhancers. For more information, ENTER No: 0440

Enquiry Number




Jill Chen


l l A d o o G ste Ta THE food industry is inundated with competing trends. Clean label, low salt, healthful and fortified are just some of the buzz words consumers react to today. There is however, a consensus that inevitably taste ranks top of the purchasing processes: 77.9

the flexibility of using flavourings and the opportunity they bring to innovate and experiment, mean poultry manufacturers, are well placed to offer products which deliver a healthy profile and satisfy many different consumers around the world. By Geoff allen, director of export, Synergy

percent of respondents from 15 countries stated that ‘taste or flavour’ has a high or very high influence on their choice of food and beverages, according to Datamonitor. Bearing this in mind, manufacturers in Asia Pacific

must juggle market trends to offer the best tasting products, and this is by no means an easy feat. The coated meat industry has a tough job on its hands. Questions over fat, salt and MSG content, coupled with an upswing in vegetarianism have meant manufacturers must up their game to offer premium quality and healthy products. Poultry manufacturers already benefit from offering leaner meats, but must be careful to ensure coatings do not compromise a healthy profile.




Flavour Fix Taste preferences are dependent on a multitude of factors: culture, upbringing, current trends, and cost are to name, but a few. For this reason, identifying key market trends in each region and proposing an offer that taps into these is essential. Cultural traditions and ingredient availability traditionally drive taste trends. This means preferences can vary greatly from country to country, and even regionally.

In Europe, for example, the top flavours in the poultr y industry over the past five years have been garlic, spice, tomato, cheese, onion and chilli. In Asia Pacific this differs: spicy, hot, barbecue, cheese and butter take the top spots. Flavour preferences are also beginning to expand beyond traditional favourites. Today’s consumers tend to be better travelled, meaning they are open to trying new flavours. This has not waivered despite the global recession, with Europeans and

Isaac Wedin, Washington DC, US /Zsuzsanna Kilian, Budapest, Hungary / gt@gtamin, Jakarta, indonesia

To maximise flavour impact, manufacturers must monitor taste trends in the quick service restaurant (QSR) channels, and identify overarching food industry trends such as the move towards healthier products. Here, we look at flavour trends in Europe and Asia Pacific, and how poultry manufacturers can boost the taste and appeal of their offering.

In Asia Pacific, top flavours for poultry include spicy, hot, barbecue, cheese and butter.

Asia Pacific consumers still intrigued by the prospect of experimenting with flavour. Poultry manufacturers can innovate with coatings to reflect demand for the bolder, more striking flavour expectations of consumers. Supermarket shelves are stocked with more adventurous flavour combinations such as chilli and lime, which differentiate products, giving them additional appeal. Regional variation in taste preferences and the latest trends

offers huge scope for innovation. Poultry manufacturers must map each target sector and remain sensitive to regional requirements. Traditional flavours will work well as a basic offering, but in Europe in particular, more exotic flavours will ensure products stand out and attract attention. Asian cuisine, for example, is enjoying huge success in the European market and works well in meats such as chicken and turkey. In the UK, a flavour for Asian cuisine sees menus once dominated by Indian and



Chinese dishes, now including Thai, Malaysian and Japanese offerings. A Healthy Outlook Health remains a major preoccupation for consumers around the world today. Government initiatives in Europe targeting health, such as the ‘five-a-day’ campaign in the UK, are raising the importance of a balanced and varied diet to maintaining a healthy lifestyle. Other initiatives promoting salt and fat reduction and the removal of MSG from products are also contributing to the trend for ‘better for you’ products. This trend has repercussions for manufacturers in Asia Pacific wishing to gain market share in Europe by positioning their products as healthier. One of the main ways to infuse meat with flavour is by using a coating or batter. However, many consumers avoid fatty and salty batters and coatings. As such, manufacturers need to combine taste with healthier labels to ensure success. Questions over saturated fat levels in meat have taken their toll on the industry. Poultry manufacturers, however, are well positioned in the sector

with lean, white meats such as turkey and chicken, which are perceived as healthier and more environmentally friendly, compared to red meats like beef and lamb. Products in both Europe and Asia Pacific are increasingly including ‘low fat’ and ‘low salt’

Re-Evaluate & Reformulate Ultimately, consumers are looking for great tasting, nutritious foods which do not break the bank. This translates to three challenges for poultry manufacturers: imparting impactful taste, increasing the health profile, and keeping production costs low. In order to maximise cost efficiencies, while also boosting the flavour and healthy profile of coated poultry products, manufacturers must analyse the whole production line. To create superior taste, flavourings must be chosen according to specific LockStockBob

Massimo Zunino, Milan, Italy


Ultimately, consumers are looking for great tasting, nutritious foods, which do not break the bank. This translates to three challenges for poultry manufacturers: imparting impactful taste, increasing the health profile, and keeping production costs low. claims to counter the pressure being felt. Flavour delivery is known to encourage repeat purchases, and consumer expectations about taste are high – if a product lacks flavour we feel cheated. More intense flavours will increase overall consumer satisfaction. Also, health-conscious consumers increasingly expect the same taste satisfaction from reduced fat and salt products, as they do from less healthy options. Poultry manufacturers can capitalise on this satisfactionfactor by developing bold flavours for coated meats, while also reducing fat and salt contents.

needs, for example: oil soluble, spray-dried, heat stable, freeze stable, healthy profile. Flavour Solutions There are four main ways flavour can be applied to coated meats. Flavour can be added directly to the meat, used in a pre-dust, added to the wet batter or be used in a second optional predust. Some manufacturers will use all of these methods. This type of process allows manufacturers to add depth to flavour profiles, layering notes at different stages. For example, adding flavouring to the pre-dust can enhance a roast chicken




flavour profile, and a different flavouring, such as garlic can be added to a batter. Herbs and spices can then be incorporated into a crumb. By layering flavours, the depth and intensity of taste is increased. It also means only one component needs modifying in order to meet new consumer preferences. Reformulating to increase the health profile is a more complex, and often costly task. Often salt, fat and MSG are integral to maximising flavour intensity and mouthfeel. When removed, they can decrease the product’s sensory appeal. Manufacturers must therefore use effective flavour solutions, which perform well in low fat coatings or flavour enhancers, to recreate desirable fatty and salty notes and textures.

Flavours do not only offer the opportunity to reduce undesirable ingredients, they can also be used to mirror the flavour of less healthy cooking methods. Oven-baked and grilled meats are preferable to fried, due to less oil absorption. The taste, however, of fried meat is popular. Manufacturers wishing to communicate on a healthy platform, but maintain desirable tastes, can add fried notes to the pre-dust or batter flavourings. This flexibility of combining flavours to maximise eating enjoyment means poultry manufacturers can develop products to meet multiple taste preferences. In Short… The poultry industries in Europe and Asia Pacific share many

characteristics: consumers in both regions are increasingly expecting healthy products that also offer premium taste. However, to successfully cater for consumers across different regions, poultry manufacturers should provide varied taste profiles. By examining QSR channels, popular taste trends can be identified and translated into a product offer. The flexibility of using flavourings and the opportunity they bring to innovate and experiment, mean poultry manufacturers are well placed to offer premium tasting coated products that deliver a healthy profile, maximise cost efficiencies, and satisfy many different consumers around the world. For more information, ENTER No: 0441

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WHEY Wellness to

The science behind the development of proteinfortified wellness drinks. Mark Neville, head of lifestyle ingredients, Volac

PROTEINS are essential to health and survival, feeding many vital organs such as the skin, brain, heart, and liver. It also regulates the immune system and the production of glucose. Muscles act as a reservoir of protein, and hence, play a central role in many metabolic processes. It is no wonder, then, that the manufacturers of wellness drinks are starting to explore ways of increasing their protein content, in addition to the inclusion of antioxidants and other health promoting ingredients. THE PROTEIN SOLUTION Current nutritional guidelines present protein needs as a set percentage of energy intake in proportion to carbohydrates and fats. In contrast, recent research

demonstrates that people who are trying to lose weight by restricting calories need a higher proportion of protein in their diet. For most adults, therefore, replacing some dietary carbohydrates with protein will help to maintain a lean body composition, improve blood lipid profiles and help maintain satiety. Beverages are an ideal vehicle for providing this increased intake of protein in a convenient and digestible form. INSIDER’S WHEY The high concentration of protein inherent in whey protein powders, combined with the quality of the protein, provide the secrets to their nutritional value. Thanks to an array of essential amino acids, whey protein has a biological

value that ranks at the top among dietary proteins. Whey protein isolates are low in fat, cholesterol and lactose and are easily digestible. They are also rich in leucine, an essential amino acid for muscle protein synthesis. Combined with weight bearing exercise, leucine increases protein synthesis and promotes muscle retention, which helps to promote a leaner body composition. NUTRITION FOR LIFE’S STAGES As people mature and age, there is a natural and progressive loss of lean tissue or muscle mass from a peak of around 48 percent of total body weight in the early twenties, to 25 percent or less of total body weight by the age of 80. The need to repair and remodel muscle and bone continues




throughout life, but becomes ever more critical to mobility and health as people age. Due to the long term nature of the changes in body composition that take place, the best defence is to take action early enough to prevent or at least slow down the loss of lean tissues and bone density. Increasing weight-bearing exercises from age forty onwards is, therefore, a wise precaution. Nutritional support through the consumption of high quality proteins is the other part of this equation. However, for maximum effectiveness, nutrients need to be made accessible, both in terms of their convenience and palatability, and also in terms of the ability of the body to absorb them; their bioavailability and nutritional integrity. These

For most adults, therefore, replacing some dietary carbohydrates with protein will help to maintain a lean body composition, improve blood lipid profiles and help maintain satiety. requirements can be satisfied through the use of whey protein in beverages. A FUTURE PERSPECTIVE Whether used as a post-exercise recovery supplement, an on-thego nutritional snack, or a meal replacement solution, there is growing market for whey protein in wellness drinks – thanks in part to it’s natural origins and consumer profile. W h e y p ro t e i n - e n r i c h e d beverages offer the consumer the advantages of convenience

and ease of use through a range of ready-to-drink formats. Moreover, whey protein has a taste advantage over many other types of protein in many types of beverage, from milk shakes to clear fruit or water-based drinks. With their high absorption rate, easy digestibility, versatility and palatability, nutritional whey proteins are positioned to meet the demand for protein-fortified health and wellness drinks. For more information, ENTER No: 0442

Nature’s best solution for true flavour masking PURAC® FIT Plus, a natural and purified lactic acid, successfully masks off-flavours by regulating the pH and serves as a basis for true flavour innovation. Purac is your proven partner in taste enhancement, developing innovative products while providing technical support for nearly 80 years. For more information, please visit

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Consumers want great taste and added health benefits in their beverages. This presents a challenge to beverage producers, especially in low-calorie drinks where artificial sweeteners are used. These sweeteners often produce off-flavours and an unpleasant lingering aftertaste.



Studies continue to validate the effects of DHA on cognitive and memory functions, from infants to seniors. By Anthony Martin, PR manager, Martek Biosciences

Ricardo Perina, Brazil


DHA Omega-3:


Foods and beverages fortified with DHA omega-3s provide numerous health benefits for brain, eyes and heart, as well as providing a product segmentation that appeals to families and customers interested in taking better care of their minds and bodies. The nutrient is making strong inroads into the Asian F&B industry, with growth in China, Japan, Australia, and other countries in the region. While originally taken as a supplement or used in infant formula, more and more foods, from dairy, bread and juice to cooking oil and candy bars, are being fortified with DHA. Many scientific studies have proven the efficacy and importance of the ingredient in the diet. Brain Food For All Docosahexaenoic Acid (DHA) omega-3 is a longchain omega-3 fatty acid that serves as a primary

building block for the brain and eyes. There is a large and growing body of scientific evidence demonstrating that people of all ages b e n e f i t f ro m a n adequate supply of DHA omega-3 in their diets, with major scientific reviews its importance in brain and eye development and function, as well as for cardiovascular health. DHA benefits are well-documented for pregnant and nursing mothers. It is important in pre-natal and post-natal for optimal infant brain, eye and nervous system development. However, developing infants cannot efficiently produce their own DHA. As such, they must obtain this nutrient through the placenta during pregnancy, and from breast milk after birth. It is a key nutrient necessary for the development and maintenance of nerve cells in the brain, and its consumption is associated with higher memory

Steve Woods, UK

Agata Urbaniak, A Coruna, Spain




role that it plays in the maintenance of normal neurological functions in adults.


tHe ReSeARCH The ‘Memory Improvement With Docosahexaenoic Acid (DHA) Study’ (MIDAS) published in Alzheimer’s & Dementia: The Journal of the Alzheimer’s Association showed that algal DHA improved memory function in healthy aging adults. It is said to provide a benefit approximately

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and cognitive function. It also helps with vision, blood pressure and heart functions. Studies show that taking DHA supplements during pregnancy can improve certain developmental outcomes. China nutritionist, Chen Wen, commented: “DHA is crucial for pregnant monthers. While fish are a popular source, servings of fish should be limited since there are real risks of ocean-borne pollutants and mercury. Pregnant mothers should be especially wary of their fish intake.” Studies also show that the nutrient plays an active role in the improvement of psychomotor development and mental processing ability for infants and children. Between birth and five years of age, the human brain increases approximately 3.5 times in mass. It is important that children consume adequate amounts of DHA in their diet to support this period of rapid brain and eye growth, as well as development. Recent studies have proven the advantages of DHA not only for infants and children, but for adults and seniors as well. Scientific reviews on the nutrient continue to stress the significant




equivalent to having the learning and memory skills of someone three years younger. MIDAS found that healthy people with memory complaints, who took 900 mg of algal DHA capsules for six months, had almost double the reduction in errors on a test that measures learning and memory performance versus those who took a placebo, a benefit almost equivalent to having the learning and memory skills of someone three years younger. The nutrient was welltolerated, and subjects taking it also experienced a lower heart rate, providing a significant cardiovascular benefit. “Up to one third of the more than 75 million baby boomers in the US will experience a gradual decline in cognitive function as they age,” said Dr Edward Nelson, co-author of the study. Around Asia, levels of DHA intake vary widely. In Japan, where fish is commonly seen at breakfast, as well as in an evening meal of sashimi or sushi, the levels are the

industry players entering the market, there should be constant growth and increasing interest in the segment. “Like any food or additive, it really pays to consider the source carefully. Safety and efficiency of the product should always play key decisions for any manufacturer – it’s not just a fad but a key element in the development of the body and mind,” says Ms Chen.

Safety and efficiency of the product should always play key decisions for any manufacturer – it’s not just a fad but a key element in the development of the body and mind.

In the manufacturing process, the complications involved in the incorChen Wen Nutritionist poration of DHA into food and beverage depends on highest in the region. South Korea also scored fairly the source DHA and the scientific team. high, while Australians still lack the recommended Matching the colour and smell of the DHA amount in their diets. China scored close to the fortification to the target product is one of the bottom of Asia. primary challenges. Fortifying Foods DHA fortified foods and beverages can obtain a price premium of 10 – 30 percent, depending on the markets. In the US and European markets, DHAfortified foods are already the go-to products for shopping parents looking after their families. In the China market, major players such as COFCO, recently brought to market cooking oil fortified with the nutrient. Mengniu also released children’s milk fortified with the nutrient, and many more of such products are in the pipeline, as the Ministry of Health has given their seal of approval. In Australia, there are DHA applications in eggs, cheese, yoghurt and even bread. With major

The Future The awareness of the benefits of DHA in Asia is growing quickly. While many mothers-to-be are aware of the benefits to their babies and to children, the increasing number of adults and seniors who are aware of its benefits is also increasing. Studies continue to validate the effects of DHA on cognitive and memory functions, from infants to seniors. As awareness grows, the opportunities for food and beverage manufacturers to include DHA in their products will also grow rapidly. For more information, ENTER No: 0450

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Market Report:

Cognitive Health Foods In The Indian Market As India is a young market for cognitive foods, it not only paves the way for many new entrants, but also faces certain challenges that can hinder market growth in the long run. By Srividyaranjani Venkatasubramanian, research analyst, Frost & Sullivan COGNITIVE foods, or Nootropics as they are called, are drugs, supplements, nutraceuticals, and functional foods that are intended to improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration. The following figure illustrates key types of cognitive ingredients, their sources and corresponding health benefits. GLOBAL OVERVIEW The global cognitive foods market is emerging, and consumers have shown significant interest. The

concept has varying levels of awareness and acceptance in different regions around the world. The category has a low sales base, when compared to other prominent health foods categories such as diabetes and cholesterol management functional foods, and digestive functional foods. The Asia Pacific market for nutraceutical products exceeds that of North America and Europe. In the Asia Pacific region, the major share of nutraceutical sales is contributed by Japan. The cognitive health category comprises foods, beverages or

Functional Ingredient


Health Benefits

Omega-3 - Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA)

Fish Oil, Algal Oil, Flax seeds

Brain Development, Cardiovascular Diseases(CVD), Improved Memory

Co Enzyme Q10 (belongs to Quinone Chemical Group)

Naturally and chemically synthesised as well

Delays Parkinson’s disease

Phospholipids (Phosphatidyl choline and phosphatidyl serine)

Soy Lecithin

Fights Dementia

St. John’s Wort (active components are flavonoids, phenolic acids, napthodianthrone and phloroglucinols)

Herbs (Hypericum perforatum)

Combats depression

Green Tea, Ginko Biloba (active component: flavonoids and terpenoids) Ginseng (active component: Ginsenosides)

Green tea: made from leaves of Camellia sinensis Ginseng: Panax ginseng

Stress busters and energy boosters

Figure 1: Key types of cognitive ingredients, sources and health benefits (India), 2009.

dietary supplements that help boost mental health and improve mental performance. The widely used ingredient in this market is Omega 3 fatty acids. Intake of this ingredient is usually through food and beverage products in this region, owing to high consumption of fish oils in this part of the world. Other key segments where cognitive ingredients are used in addition to functional foods and beverages, are infant and clinical nutrition. The Indian cognitive foods market is still in its infancy. The concept entered the country in 2004, with the launch of ‘Mothers Horlicks’ fortified with Docosahexaenoic acid (DHA). The total cognitive food market includes malted health beverages, fortified eggs, infant foods, cereal bars and flavored milk fortified with DHA. MALTED HEALTH BEVERAGES Malted beverages are traditional health drinks. However, in recent years drastic innovation in terms of ingredient usage and product variants has been noted. Algal DHA is the key cognitive ingredient in such products. Incidentally, algae is the only approved source of DHA for these products. Heinz, GSKCH, Cadbury are the key market participants. Hindustan Unilever and Dabur are some of the new entrants with their brand Amaze brain foods, and Chyawan Junior.

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Out of all these, the brand ‘Junior Horlicks’ is the largest selling cognitive malt beverage with an annual sales figure of INR 1,700 million (US$38.1 million). The following figure illustrates key companies active in the cognitive malted health beverage market and their respective brands. The total Indian malted health beverage market was estimated at INR 18 - 20 billion in 2009, out of which a small percentage accounts for the cognitive ingredients fortified malted health drink segment. However, this

purified cow’s milk whey and casein as a protein source, a blend of vegetable oils as a fat source, lactose as a carbohydrate source, a vitamin-mineral mix, DHA, folic acid, soy protein and other ingredients. The total infant food market was valued at about INR 15 billion for the year 2009, with an average annual growth rate of 12 percent. The key market players are Wockhardt Nutrition, Nestle, British Biologicals, and Abbott. Amongst these, the key brands that are fortified with DHA are Kids Pro, NAN 1, NAN



Year of Launch

Mother Horlicksw

GlaxoSmithKline Consumer HealthCare


DHA, iron, folate, essential vitamins and minerals, antioxidants

Junior Horlicks

GlaxoSmithKline Consumer HealthCare


DHA, iron, folate, vitamins

Bournvita Little Champ

Cadbury India Limited


DHA, 20 scientific nutrients, whey protein

Complan growth

Heinz India Pvt Ltd


23 essential nutrients which contains iodine, iron, milk protein, essential fatty acids – that help in brain development

Complan Memory

Heinz India Pvt Ltd

2009 July (Test Launch in Andhra Pradesh and yet to move to region wise launch)

Key Ingredient

It is fortified with 23 essential nutrients and 5 brain charging nutrients

Figure 2: Key Cognitive Health Beverage Brands, Year of Launch and Ingredient Usage (India), 2009

segment is expected to expand in terms of product and value since many key participants are venturing into this. Infant Foods & Other Formulas Infant formulas are given to children above six months for their growth. The key ingredients present in these products are

2, Proteinex Mama, Proteinex Junior, and Pro PL. Cognitive Eggs Cognitive eggs are a very new concept in India and have been introduced by Suguna Poultry Farms. Two of their branded egg products namely ‘Suguna Heart’ and ‘Suguna Active’ are Omega 3 (DHA) fortified.

With the company being the only player, the market has a very small base and is valued at INR 20 – 23 million for the year 2009. Despite this, the market has witnessed double digit growth rate annually since the time of launch. Conclusion Cognitive foods market is expected to witness participants from the malted beverages and bakery segment with new product launches. Innovation in ingredient and technology is the new trend. The product base is also widening with the launch of products like flavoured milk, cereal bars, and snacks, which are fortified with Omega 3 fatty acids. The ageing population that tends to spend more on nutritional products which help in preventing age related adverse effects on brain functions drives the cognitive foods market. Increasing innovation, consumer shift towards healthy foods, technological advancements in improving efficacy, and taste of the product are some of the other growth drivers. As India is a young market for cognitive foods unlike North America, Asia Pacific and Europe, it paves way for many new entrants. Although the cognitive segment is nascent in India, it also faces certain challenges that can hinder market growth in the long run. These are high product prices, lack of standardisation and deficiency in clinical trial which fails to build consumer trust. For more information, ENTER No: 0451

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The art of brewing beer dates as far back as the six millennia BC. From olden days, per verbatim, the blueprint for beer was passed on for generations to come, and until the distilled end result is beer the way we know it. Today, adaptations have been made to streamline the processes that allow brewing to take place over a shorter span of time in order to meet the demand of consumers of this popular drink. More than 20 years ago, the modus to produce beer was lengthy, using the technique of open fermentation. Although the process of brewing is mainly complex, it has gotten a lot simpler as the maturation time is now shorter.

Yeast Development In the yeast developed by Dr Emil Christian Hansen, it was a pure culture of yeast, filtered and isolated and more commonly k n o w n a s S a c c h a ro m y c e s Carlsbergenis. This method had


are water, malt, hops and yeast. Yeast is the microorganism that is responsible for fermentation. It is an integral element to the process and largely contributes to the character and taste of the beer.



brewing Beer, once brewed on a domestic scale, has now developed into a lucrative global business. By Gunnar Hepp, supply chain director, Carlsberg Malaysia

been shared with the rest of the beer community enabling the production process of several types of beers including lagers. In Malaysia, all ingredients used to brew beer must not only meet special provisions, they must also follow a certification process to assure the utmost highest quality. Malaysian brewed beer is 100 percent malt produced as no rice ingredients are used. This is done to stay true to traditional values of brewing. The key components of brewing

The ingredient requires oxygen to build strong walls and reproduce. Once it has enough oxygen, any additional oxygen will cause them to stay in a reproductive state rather than begin a fermentative state. It will cause an over production of cells due to the excessive oxygen presence. Saccharomyces Carlsbergensis is commonly used for bottom fermentation in all lager processes. Alternatively, Saccharomyces Cerevisiae used for the production




of ales and stouts, conducts top fermentation where the yeast rises to the surface of the brewing vessel. Stout is tapped with nitrogen and traditionally made from top-fermenting (these days breweries also use bottom-fermenting) brew along with highly roasted malts. Lager on the other hand, is made via bottom-fermentation and is usually golden in colour. Taste & Storage The biggest challenge for flavour stability of the beer is the yearround high temperatures that Malaysia is faced with. Special equipment in the brew house is used to counter this problem, the thermal load of the beer wort. This equipment is built to counter high stress by reducing impact on substances that are responsible for aged flavour. Other taste reductions include poorly malted or weathered barley, which introduces off flavours, as can old, oxidised hops. Poorly maintained hygienic conditions in breweries can often lead to off-flavour beer due to beer spoilage organisms. Moreover, the invasion of oxygen into beer after the brewer’s yeast is removed is equally damaging. Large breweries today can be kept rigorously clean and raw materials so carefully processed that the occurrence of flavour problems caused by spoilage organisms is virtually eliminated. The use of stainless steel brewing equipment that can be steam cleaned and chemically sterilised is primarily responsible. The introduction of mechanical refrigeration saw the real rise of brewing as it allowed brewing to be executed all year round, as lower temperatures facilitated fermentation. People could now take home their beer, store it and consume it at the comfort of their

own homes instead of drinking it solely at breweries. Shipping beer in refrigerated rail cars allowed the brewer to ship beer to greater distances, extensively increasing marketing volume. As a result of this, breweries began to grow in size and increase in number. Social Impact As the production and availability of beer grew, so did the festivities and the social activities involving

beers by various factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. The classic beer styles all originate from the northern part of central and Western Europe, but today those styles are brewed with skill around the world. The most mainstream beer styles are: ale, lager, stout and wheat beer. Ale is a brew made widely with top-fermenting yeast and is mainly popular in Britain. Stout Traditionally, stout is also made from top-fermenting brew along with highly roasted malts. Both ale and stout are tapped with nitrogen hence the creamy foam.

this beverage. The most well known celebration around the world is the Oktoberfest. In Germany, it is an occasion where local breweries specially prepare beer and ales with higher alcohol content for this fiesta. Oktoberfest beers are called lagers and are known to have 5.5 percent to six percent alcohol by volume, and are called Maerzen. Traditionally, the process of producing these beers would start in March from which the general name of the lagers derives. This goes to show that different flavours of beer are wanted and demanded for different occasions by patrons of the hops flavoured tipple. Beer Style The term beer style is used to differentiate and categorise

Lager Lager on the other hand is made from bottom-fermentation. In Britain, lagers are usually golden in colour, but in continental Europe they can also be darker in colour. In the German-speaking world and The Netherlands, lager is the most common and basic beer of the house. Wheat Beer Wheat beer is made from topfermentation, which contributes for its distinct fruity taste. It is b re w e d w i t h a s i g n i f i c a n t proportion of wheat and malted barley and appears to be a ‘white beer’. It can be made in two different styles, either the Belgium or German way. The difference between good beer and great beer essentially boils down a couple of factors that interlink without fail and these would be the ingredients, the technique and most importantly, the recipe. For more information, ENTER No: 0460




Yeast is not just for leavening bread; it is responsible for the magic of fermentation, too. See how one of nature’s smallest living organisms helps create beer. By Marty Nachel

Beer Styling Yeast is one of the four primary ingredients in beer (the other three are malt, hops, and water). Although yeast is an ingredient that the average beer consumer rarely contemplates, it is often considered the most important ingredient by brewers. As a matter of fact, yeast can have a greater influence and effect on the finished beer than any other single ingredient. Yeast is a member of the fungus family. It is a living singlecell organism and one of the simplest forms of life. As it has cell-splitting capabilities, it is also self-reproducing. It is the one ingredient responsible for carrying out the fermentation process in brewing. Yeast Genus Of great importance regarding yeast is that beer styles are categorised and classified by the type of yeast used to ferment

them. Brew masters choose yeast to ferment their beer according to the style they want to make. Beer yeast is classified into two categories, or species, of the genus Saccharomyces: s cerevisiae and s uvarum. The former is commonly known as ale yeast and can be divided into many sub-strains. It is considered a top-fermenting

Toni, Den Haag, Netherlands

Dave Dyet, ON, Canada


strain, meaning it floats on the top of the beer during active fermentation. The latter is better known as lager yeast, and can also be divided into many substrains. Lager yeast is considered a bottom-fermenting strain, meaning it sinks to the bottom of the fermentation vessel during active fermentation. Dry Yeast Vs Liquid Yeast There are many inexpensive and easy-to-use dried beer yeasts in the homebrewing market. Simply re-hydrate the dry yeast in warm water before pouring it into the wort (unfermented beer). Unfortunately, for all their ease-ofuse, dry yeasts are fairly generic in the beer they produce. Liquid yeast cultures are considered ‘ready-to-pitch’; no re-hydration is necessary. The Magic Of Fermentation Fermentation is nature’s way of




Most of these brewers have formulated their products with 100 percent gluten-free ingredients and processes that ensure purity of product. But some filtering processes used by brewing companies render gluten undetectable in ‘low-gluten’ beer, so, unless a beer is totally glutenfree, there is no assurance that it is completely safe for celiacs. Sorghum & Buckwheat Sorghum and buckwheat are the two most common substitutions for glutinous grains used to brew beer, but here is a more complete list of grains and starches that may be used by brewers: • Sorghum

Buckwheat Rice Corn Soybean Potato Beans Tapioca Quinoa Millet

Here is a list of the prohibited grains and their derivatives that should be avoided by celiac sufferers: • Barley, barleymalt • Malt or malt flavouring • Malt vinegar • Rye • Wheat – including durum, semolina, kamut and spelt • Triticale (sometimes used in brewing beer)

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There have been many different grains used to brew beer over the millennia. Barley, of course, has won over all the rest for its many positive attributes and contributions when it comes to making good beer. Wheat runs a close second in grain preference, distantly followed by rye. The problem with these grains –at least for those who suffer from gluten intolerance – is that they all contain gluten. In response to the growing demand for gluten free beers in the commercial market, several breweries around the world are introducing their new products each year. There is even an international gluten free beer festival held each year in England.

• • • • • • • • •

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Gluten-Free Beer




performing magic. Yeast cells consume sugar in liquid form and, in turn, excrete alcohol and carbon dioxide in addition to hundreds of flavour compounds. As part of the growth process, a single cell reproduces by cloning itself; splitting into two separate cells. Multiply this by billions and you have fermentation. The fermentation cycle, though it is not obvious to the average homebrewer, has three distinct parts: • Respiration The yeast absorbs as much oxygen in the wort as possible in order to complete the metabolic processes involved in fermentation. • Active Fermentation The bulk of the cycle, during which the yeast is consuming and excreting. The yeast cells remain in suspension for maximum contact with the liquid sugars. • Flocculation When the liquefied sugars are depleted, and the yeast cells begin to clump together, fall out of suspension and prepare for a state of dormancy. Yeast Type & Fermentation Temperature The temperature at which beer ferments can have a great effect on the finished product. The topfermenting ale yeast strains can complete their gluttonous feast in as little as three days. This quick, warm fermentation has a tendency to give the resulting beer a rich and complex aroma and flavour profile. Ales are said to be fruity and estery, often full of buttery or butterscotchy notes. Bottom-fermenting lager yeast strains can take up to several weeks to completely ferment a brew, and the long

Organic Beer


s organically grown ingredients for beer making are slowly becoming more available and less expensive, more and more breweries are producing their own version of organic beer. So why brew with organic ingredients? Well, a commitment to sustainable agriculture and the environment are what organic brewing is really all about. But while some brewers are doing it as a genuine commitment to the environment, most are simply following the lead of others in vying for a miniscule corner of the commercial beer market. The more serious brewers say that organic brewing: • Allows For A Better Brew Beer made with organic ingredients tends to be much clearer without even using chemicals or fining agents, which results in a cleaner taste. On average, organic malts have a lower protein content, which results in reduced haze problems in your finished beer. Also, organic malts do not have any chemical residues that may interfere with fermentation. • Can Contribute To Overall Health & Wellbeing By using organic ingredients, you can avoid consuming the chemicals that are used in agriculture and food processing, many of which are known to be toxic.

cold fermentation results in a very mellow beer, lacking in the fruity, estery character of most ales. These are examples of the profiles to be expected of the

• Contributes To A Better World Organic farming reduces erosion, soil nutrient depletion, water shortages and pollution by not using chemicals to fertilise crops or to fight pests and diseases. Organic farming also provides more agricultural jobs per acre than conventional farming. Determining What’s Really Organic Simply put, the United States Department of Agriculture (USDA) standards for organic beer are the same as those for organic foods: • Ingredients must be grown without toxic pesticides or synthetic fertilisers in soil free from chemicals for at least three years • Genetically modified ingredients (GMOs) are a no-no Keep in mind this organic certification process is kind of a work in progress. USDA regulations are likely to continue changing and modifying in the future. In order for a beer to qualify for organic certification, the USDA requires that 95 percent of the ingredients used be organic. In order for a beer to carry the ‘USDA Organic’ label, according to federal law, it must contain 95 percent organic ingredients, with the other five percent being nonorganic ingredients on the USDA National List, provided that organic equivalents are not commercially available in sufficient quantity.

combination of yeast type and fermentation temperature. For more information, ENTER No: 0461


E-mail :

- Clearpack Global Offices: China, India, Indonesia, Japan, Malaysia, Oman, Philippines, Saudi Arabia, Spain, Thailand, USA, UAE,Vietnam

Enquiry Number

Tel: +65-6741 4077 Fax: +65-6741 3286


- Singapore Office: Clearpack Singapore Pte. Ltd 134 Joo Seng Road, #04-02, Singapore 368359




BEER growth rates were much slower during 2008 and 2009 than earlier in the review period as a result of the economic slowdown. In addition, the number of mergers and acquisitions increased during the slowdown, with large players benefiting from declining stock market valuations to purchase struggling smaller players. For example, China Resources Enterprise acquired Hupo beer

in China. However, domestic standard lager led growth during 2009, with total volume sales increasing by nine percent as a result of rising demand amongst increasingly fashion conscious and affluent younger consumers. Leading manufacturers like China Resources Enterprise and Tsingtao are increasing their focus on marketing, promoting, and developing new standard l a g e r b r a n d s i n o rd e r t o increase profits. For example, China Resources

volume sales in China for last year were made off-trade. However, the on-trade volume share continues to gradually increase within beer as the popularity of socialising outside the home increases throughout the country. Independent small grocers account for the majority of beer sales. However, the distribution volume share of supermarkets/ hypermarkets continues to increase due to rising consumer demand for convenience and car ownership.

Market Report:

R McFarland, Petersburg, Alaska

Beer In China

The economic slowdown has impacted China’s beer market, especially during the fourth quarter of 2008, and the first quarter of 2009. By Euromonitor International

in Shandong province at the end of 2008, and also announced its intention to acquire three beer producers located in Anhui, Liaoning, and Zhejiang provinces in February 2009. CRISIS EFFECT The global financial crisis had a negative impact on beer sales in China, especially during the fourth quarter of 2008, and the first quarter of 2009. In addition, trade sources have also reported that beer growth rates have suffered from a lack of expansion in production capacity among leading payers like China Resources Enterprise. LAGER ON THE RISE Economy lager accounts for 89 percent of total beer volume sales

Enterprise launched Snow Draught beer in March 2009, which retails at around RMB4.50 (US$0.66) per 620 ml bottle. Beer average unit prices continued to increase during 2009, with manufacturers having little scope for offering price promotions in order to attract consumers due to very low profit margins. BEER FOR HEALTH Demand for low-alcohol beer continues to increase in China due to rising consumer health awareness and the growing number of female drinkers in the country. The demand for dark beer and stout remained limited. SOCIAL POPULARITY Some 68 percent of beer total

GLASS DOMINATION Glass bottled brands dominate beer sales due to the fact that they are lower priced than canned products. The fact that glass bottles can be recycled several times allows manufacturers to make significant savings with regard to packaging costs and to subsequently offer lower retail unit prices. However, it should be noted that canned brands are increasing in popularity, especially amongst fashion conscious younger consumers. In addition, cans are also increasing in popularity due to the fact that they are shatter proof and consequently safer than glass bottles. For more information, ENTER No: 0462

Enquiry Number


BEER: Step Future A

Into The

Brewing a good beer is not easy, and brewing a specific taste requires skill and experience that takes years to acquire. By Derek chan, regional alcohol & tobacco category manager, symrise BEER is one of the oldest and most widely consumed alcoholic beverages, has universal appeal and can be found everywhere from an official function to a high street pub. Religion and health aside, most adults will taste or try out beer at some point in their lives and in some cultures it is so ingrained in the local lifestyle it is officially classified as ‘food’!

liFestyle trenDs In a recent ‘Asian Lifestyle Trends Study’ conducted on global megatrends and their impact on Asia, four major trends that impacted the beer industry were identified. One was the global export of tastes across geographical boundaries and subsequent assimilation into local cultures. Another major consumer

trend identified in the study was increasing health-consciousness as consumers question what they eat and drink. Whether it is health or vanity, consumers are looking for foods and beverages that offer lower fats and carbohydrates, anti aging and all-natural ingredients, no preservatives or monosodium glutamate and less salt but at the same time, there is no compromise on taste. So, what does this mean for the alcoholic beverage industry? Essentially, it all comes down to consumer perception. In a worldwide study conducted by Vinexpo in 2006, young people perceived wine to be the healthiest alcoholic beverage enjoying upscale association. This perception, coupled with the growing trend of increased health consciousness, may lead to a future where, if cost were no object, the alcoholic beverage of choice for most young people might be a glass of wine. The above scenario is an extreme extrapolation. In reality, beer will continue to maintain a strong consumer presence because of its close association with the simple pleasures of life.




In an increasingly fast paced and overloaded world, many consumers take refuge in products perceived to be ‘uncomplicated’ and identified with feelings of nostalgia. In this context, beer has assumed several feel-good factors for the consumer taking time out. However, the breweries cannot take things for granted and have widened their product portfolios to include products that deliver perceived ‘healthier’ options. Twenty percent of all new beer products launched in 2009 had

Free’. Launched in April 2009, an estimated 1.1 million cases were sold in the first three months, with strong sales continuing until today. The concept of alcohol free beer is not new, so what explains the success of the new generation of alcohol free beers in today’s market? The answer largely lies in the taste of the latest generation of lowered and alcohol free products. Tr a d i t i o n a l m e t h o d s o f removing alcohol from beer also removed those components

essentially is bitter, and we are programmed genetically to avoid bitterness. Hence, beer - or bitterness - is an acquired taste and while children at least one healthy attribute, most commonly no artificial ingredients, followed by claims of a dietary nature, including low or no calories, carbohydrates, fat or sugar. Alcohol Free Beer Related to the health trend, increasing social consciousness on the dangers of drinking while under the influence of alcohol, coupled with tougher stances by authorities across Asia have led to a re-emergence of alcohol free beers and carbonated ‘beer taste’ soft drinks. Here, Japan leads the way and Kirin even introduced a ‘beer taste’ soft drink that claims to be completely alcohol free, under the product name ‘Kirin

In reality, beer will continue to maintain a strong consumer presence because of its close association with the simple pleasures of life. that give beer its unique flavour, hence resulting in the negative consumer perception. Today, breweries have found a way to resolve these issues, given the number of positive comments from satisfied customers. Bittersweet Symphony What then are consumers looking for in terms of taste when it comes to beer? The answer is as varied as the number of different types of Beer available on the market. In fact, liking the taste of beer is almost a paradox. Beer

avoid bitter foodstuffs, the large majority of consumers have begun to associate a moderate bitterness with sophistication. A clear example is bittersweet dark chocolate and milk chocolate, or the slightly elitist view that true coffee connoisseurs drink it black and appreciate the complexity of the bitterness. Even in savoury foods, most expensive delicacies have bitterness to some extent in their flavour profile. The level of bitterness has to balance with other flavour notes, and has to be the right




type of bitterness, something a consumer can associate in his memory as ‘beer like’ bitterness. Also, since this preference is acquired, the preferred beer for a young person just starting to experiment with alcoholic beverages might be totally different from the preferred beer of someone who has been appreciating various brews for years. Likewise, the taste and look of a beer meant to appeal to a young woman in Asia might be

totally different compared to the normal beers consumed during the festive seasons. The Brew For You All beer is brewed from malted barley, hops, yeast and water, although other ingredients such as wheat, rice and corn are sometimes used. • Malting It is begins with malting, the process of readying barley to be used in brewing. It essentially involves providing conditions for the barley grains to germinate in order for enzymes to form, which breaks down the originally

insoluble starch in the barley grain into soluble malt sugars. • Germination The next step is to halt the germination process, normally using heat is known as kilning, and involves drying the barley grains on metal racks. After this process, the result is finished malt. The differences in the way the barley is malted will affect the flavour, colour and aroma of the beer. Pale malts are dried at a low temperature and result in beers with a pale golden colour and a slight bread-like flavour like Pilsner beer. On the other end of the scale, caramel and crystal malts are stewed until all their starches are converted into sugars, after which they are kilned until the sugar caramelises. This longer roasted, sweet, caramel-flavoured malt gives the beer a reddish-amber colour, rich flavours and a fuller body. Similar to the roasting of coffee beans, kiln the barley longer, and at higher temperatures, and the beer will be darker and ‘roasted’. • Mashing The malt is then milled and mixed together with water in a large cooking vessel called a mash tun, then gradually heated to about 75 deg C. The malt and heated water mix to form a cereal mash to dissolve the sugars in the grain into the water. The sugar-rich liquid (wort) is then strained through the bottom of the mash in a process known as mashing. The wort is then boiled, and hops added to provide bitterness, flavour and aroma. The type of

hops used and how long they are boiled determines the style of beer being made during the final fermentation stage. • Fermentation The cooled wort goes into a fermentation tank, where the brewer selects a type of yeast and adds it into the tank. The yeast (a micro organism) proceeds to consume the sugar in the wort, and converts it to ethyl alcohol and carbon dioxide, converting the wort into beer. Breweries tend to have their own strains of yeast, as the type of yeast used has a large impact on the character of the beer. The beer is then left to mature, the period of time depending on the type of beer. Beer at this stage tends to be hazy, and if the desired outcome is a clear beer, then an additional step of filtration is necessary. The beverage is then packaged, and if required, pasteurised, ready for consumption. Brewing a good beer is not easy, and brewing a specific taste requires skill and experience that takes years to acquire. Coping With Changes The world is changing and consumers are increasingly demanding with short loyalties. Breweries need to manage the challenges of maintaining cost structures, while also trying to keep abreast of consumer demands and at the same time, building brand and product loyalty among a new generation of consumers. It is not easy, but with the right knowledge and the right partners, no challenge is insurmountable.

For more information, ENTER No: 0463

Enquiry Number





When it comes to seafood storage, Asia is still very much lagging behind the US and European markets in terms of the technologies invested. This is mainly because of the lower cost business models employed in the region where justification on a good Return On Investment (ROI) is difficult. However, as Asia emerges to become the world’s fastest growing region, steeper demands for more technology based systems and solutions in the supply chain industry for this sector increases.

Fast Forward With

Cold Store Supply Chain With the multi-billion dollar business in seafood production in Asia, food safety is an eminent concern. Traditionally in the rising markets here, there is a high spoilage rate from harvested seafood to tabletop. Having a cold store storage facility is the solution to raise the standard for domestic distribution of food to protect people’s heath.

Storage System

As businesses in Asia progesses in the seafood industry, the advancing technology provides better solutions for storage when dealing with rising demands. By Brian Miles, MD, SSI Schaefer, Asia Pacific & Middle East



Storage & Retrieval Judging from the increase in number of warehouses


Mobile Racking System Traditionally, while selective racks are a low cost option with full pallet access, it generally trades off with low storage density as it utilises only around 32 percent of the actual storage area in the warehouse. For double-deep racks and drive-in racks, the storage density is about 43 percent and up to 50 – 60 percent respectively. However, pallet storage flexibility and case picking opportunities are reduced in these cases. Therefore, instead of the conventional storage systems, an electrical mobile racking system that provides operatives with up to 75 – 80 percent storage capacity, alongside with 100 percent selectivity, while allowing any pallet to be removed or cartons to be case picked on demand, would be the wiser choice. Previously believed to be far too expensive by the trade, mobile bases can double the storage capacity of the cold store, yet still provide all the facilities of selective racking. For a 3PL in the seafood industry, that translates directly to more revenue, since more customer goods can be stored in the same facility. And for a manufacturer of seafood products, it means being able to store

the same amount of pallets in a much smaller facility, something especially significant for expensive to build-and-run cold storage warehouses.

Enquiry Number

However, for a start, the investment cost to build and run a cold store can be up to 10 times higher than the cost of running an ambient temperature warehouse. This is because it inherently requires more sophisticated technologies for handling goods. The common approach is to try and reduce the initial setup outlay since variables such as higher operating cost are inevitable. This, of course, is not the smartest thing to do. This is especially so, in the long run, as space optimisation and higher productivity achievable by using modern storage system, will pay for themselves, with lower running costs and eventually increase profit margins. Stock rotation is a fundamental requirement in this case, as the shelf life of seafood is limited. With the high cost of building and running a cold store, it is essential that storage solutions offer maximum volumetric utilisation.




built on ver y narrow aisle automated storage and retrieval system (AS/RS) recently; it signifies that the usage of more sophisticated systems in the region are on the rise. This is because many companies recognised that cold stores are far more difficult to operate manually. This is especially when the temperature generally hovers around -25 degrees C for frozen food, and therefore justification on the ROI for the usage of automated systems is easier. AS/RS is a high-density storage facility that is fully automated and transfer pallets via automated in-feed conveyor systems and transfer carriages to pallet racking serviced by storage and retrieval machines. It therefore reduces the need for labour and energy, while providing a high level of accuracy. A lower cost alternative is to use aisle changing AS/RS system with picking tunnels, and at present, there are two of such systems operating in South East Asia. Control With Radio Frequency In the current market, where fast and accurate stock replenishment using storage solutions are in demand, another high-density storage system that is generating interest in the region is the radio frequencycontrolled satellite system. Unlike the conventional way of storage using drive in racking, where goods are moved manually into the storage lanes, the radio frequencycontrolled satellite that is suitable for usage in a deep freeze area travels down the lane automatically to load and retrieve goods pallet, when placed into the racking systems. With this system, goods pallets can be placed concurrently into two or more storage lanes. This translates to a more efficient system for collection and retrieval of goods, which is especially crucial for the time sensitive seafood industry as it operates continuously in a loop cycle.

The radio frequency controlled satellite is suitable for usage in a deep freeze area.

The cost of the racking for a radio frequencycontrolled satellite system is similar to a traditional drive-in system. Compatible for usage with all conventional forklift trucks, there is no additional costs needed to replace the existing equipment. The cost of the satellite is also covered by the increase in efficiency of the forklift truck, as it can now handle a far higher number of pallet cycles per hour. As such, using the system proves to be a much faster and cost effective alternative over the conventional storage systems. For more information, ENTER No: 0470

Enquiry Number





MICROWAVE and radio frequency (RF) treatment is widely used in the food processing industry and meets the requirements of industrial companies with demand for flexibility, continuous operation, quality products, compliance with hygiene rules, smaller footprint and increased safety.

placed on a turntable, in a batch system or on a conveyor belt, in a tunnel. Microwave power is directed above and below the products to obtain the best microwave homogeneity, and high heating uniformity. • Radio Frequency (RF) The applicator is composed

Britain or 922 MHz for Australia), because the wave penetration makes a better homogeneity of treatment possible than at 2,450 MHz. At 2,450 MHz, problems like temperature heterogeneity and hot spots will appear. For final temperatures around -2/-1 deg C, the 915 MHz frequency is no longer adequate. Radio

Microwave & Radio Frequency:

the heat is Microwave and radio frequency treatment is used to meet current industry demands. By Jean-Paul Bernard, MD, sairem These technologies are used for many applications such as: • Tempering/thawing • Pre-cooking, cooking • Heating • Drying, dehydration • Pasteurisation/sterilisation • Disinfestations

of two condenser plates (one plate connected to earth and one connected to radio frequency). R F e n e rg y i s t r a n s m i t t e d perpendicular to the plates. The product is placed on the lower plate, in a batch system or on a conveyor belt, in a tunnel.

The main frequencies used for industry are 915 MHz and 2450 MHz for microwave, and a radio frequency of 13.56 MHz and 27.12 MHz. The design of microwave and radio frequency equipment is different:

teMPeRing & thaWing Microwaves are mainly used for meat. They are suitable for tempering of meat products within a few minutes from –20 deg C to -4/-3 deg C. The final products are cold enough to be prepared according to the industrial needs, such as dicing, grinding, cutting, and flaking. The best suitable frequency is 915 MHz (896 MHz for Great

• Microwaves The products are loaded in a large microwave cavity; they are

frequency, however, efficiently tempers blocks from –20 deg C to -2/-1 deg C. It is suitable for seafood p ro d u c t s , f i s h , f r u i t s a n d vegetables. After RF treatment, the blocks can be easily separated in filets or pieces, and then the pieces can be shaped, churned or put into brine. Thawing can also be done in water. Advantages of the technology are considerable: • Reduced thawing time (a few minutes instead of 24 to 36 hrs in a ventilated room) • Low energy consumption with savings that are often 5 0 p e rc e n t h i g h e r t h a n conventional technologies




• Three to 10 percent material saving with reduced drip losses • Improved hygiene and product quality by limiting bacterial growth • Increased productivity due to continuous flow treatment • Rationalised inventory management and small footprint

results in more than 50 percent reduced processing time, while preser ving the organoleptic qualities of products. In addition, the microwave treatment is a solution for non-ionising the microorganisms contained in the food products. This method is clean and efficient, whatever the composition of products and

the content of water, protein or fat.

Cooking & Pasteurisation The cooking & pasteurization of pre-packed (plastic bags or trays) food represents a revolution for the food industry. According to specialised institutions, this technology provides significant prospects for development, as it allows simultaneous cooking and pasteurisation of food in a short time. There are important advantages for this, such as: • Treatment time of three to four times faster than conventional treatment processes • Increased expiry dates for the treated products Sterilisation Microwave assisted sterilisation

1. RF tunnel for standard fish blocks (7.5 kg) tempering from –20 deg C to –2 deg C. After tempering the blocks are shaped. 2. Tempering standard fish blocks from –20 deg C to around –2 deg C in five minutes. 3. Reheating of confectionary blocks for manufacturing of sweets. 4: Reheating of broken cereal bars. These bars are broken during cutting or packing, and are recycled in the mixer with a new product.

Disinfestations The destruction of larvae and other insect colonies without toxic chemical products is the main concern of producers and suppliers of several dry products such as flour, cereals, lentils, beans, mushrooms, cocoa beans, and nuts. The treatment by microwave or radio frequency, applied in continuous flow or batch mode, could offer an economic and efficient solution for infestation control without adversely affecting the product. The treatment is clean and it reduces or eliminates the use of expensive and controversial chemical treatments, or the use of harmful gases like methyl bromide. Re-heating This method enables the heating of the product from inside at a high rate, which leads to shorter treatment time. The examples are shown in figures 6 and 7, with regards to confectionary blocks and cereal bars. For more information, ENTER No: 0471






Volkmar Wywiol Group Founder Stern-Wywiol

Stern-Wywiol marks its 30th anniversary with the unveiling of its future plans. By Tjut Rostina

TIME having come a long way since it started years ago as a one man business operation, the company has transformed into an independent, owner managed group of companies, with operations around the world. On the occasion of their 30th anniversary, Asia Pacific Food Industry sits down with the group’s founder, Volkmar Wywiol, and his heir apparent, Torston Wywiol, a co-director of the group. Head-quartered in Hamburg, Germany, the group develops and produces functional ingredients that fall into five categories: baking, stabilising, texturising, emulsifying, and fortification. As far as products are concerned, the company is focused on enzymes, hydrocolloids, emulsifiers, lecithins, proteins, vitamins and chocolate.




We achieve more than 75 percent of our turnover through exports to over 100 countries. We try to strengthen our presence in the area, and closeness to our customers, by establishing branches abroad. Torston Wywiol Co-director

The group has also established a compounding plant for food ingredients, premixes and food supplements, in Wittenburg. The factory has a total capacity of 40,000 tonnes of compounds, and about 5,000 tonnes of this can be blended to pharmaceutical standards. There are also several lines for filling small quantities, the group has invested over E25 million (US$31.2 million).

research, product development or quality assurance. Our R&D budget is around three percent of the turnover, and it increases continuously as our foreign affiliates develop. Our research & development work is not restricted to Germany now; we are stepping up our applications research through regional food laboratories in Russia, Mexico, China and India, and in the feed sector we have activities in Malaysia and India.

What makes the company stand out from its competitors? One of our key features is undoubtedly, our comprehensive applications technology. At our technology centre in Ahrensburg, Germany, we have set up various laboratories and technical trials departments on a total area of 2,000 sq m. This includes a trial bakery, a laboratory for dairy products and ice cream, a laboratory for delicatessen foods and meat, a lipids and emulsion laboratory with spraying plant, as well as an enzyme and vitamin laboratory. Each of these is staffed with food technologists from the relevant industry.

What is the market outlook and expansion plans for the company? We achieve more than 75 percent TW of our turnover through exports to over 100 countries. We try to strengthen our presence in the area, and closeness to our customers, by establishing branches abroad. We currently have ten affiliates abroad, and we intend to increase the number to 20 in the next seven to ten years. The food ingredients industry has a total volume of about 30 billion dollars worldwide, and the market is growing by an average of 2.5 percent a year as the industrial production of food becomes more widespread.

What does the company do for its research and development? One in seven of our 410 employees in TW Germany is engaged in applications

What are the current challenges facing the company now? The management and development of the foreign subsidiaries takes




up a lot of time and manpower. In all the branches, most of which are run by local managers, we try to employ young German staff who are familiar with our philosophy and – hopefully – pass it on. As a dynamically growing enterprise, we have the task of maintaining the corporate philosophy of ‘scope and freedom’ and developing it further. Outstanding performance can only be achieved in a peaceful, family-like environment. You have to achieve a balance between role models, motivation, information, atmosphere and enthusiasm. Innovation in all the fields of an active enterprise is a continuous challenge. What is the company’s forecast for 2010? The high prices for raw materials TW had a negative effect on our results for 2008, but in 2009 we were able to pick up again in various different areas. The added turnover for all the companies increased from E326 to E346 million. And we are expecting satisfactory results in 2010 too.

WhAT do you hope to see the company achieve five years from now? We hope to achieve a turnover of TW half a billion in five years time. Mr Volkmar Wywiol, was the succession of the company organised? Yes, my son, Torsten will take over the company. He has been in the enterprise for ten years, and is the managing partner of Herza-Schokolade in Norderstedt. He is also one of the managing partners of the Stern-Wywiol Gruppe holding company. We have defined our spheres of responsibility and complement each other with our different abilities. That is an ideal basis for managing the group of companies successfully in the future.

For more information, ENTER No: 0472

Enquiry Number





Eye n

AsiA o

Messe Frankfurt shares more on the latest trends for the Asian market at an exclusive interview with Asia Pacific Food Industry. By Tjut Rostina

(L - R) Detlaf Braun, member of the management board, Dr Michael Sturm, director for marketing communications, and Iris Jeglitza-Moshage, director for technical fairs.

Asia is becoming increasingly important, due to increased income, and in turn the consumption of meat. There is a demand for more processed food in Asian cities, and a need to supply safe and high quality meat, which impact areas such as packaging and logistics. Upcoming Trends With regards to ingredients, companies are looking to create traditional flavours of Asian dishes, and are also exploring opportunities for additives enhance health, like vitamins and low sodium solutions. Another area of interest is the emerging trend for automation

and software management in the meat industry. According to Iris Jeglitza-Moshage, Messe Frankfurt’s director for technical fairs, the key players in the market have machines with higher degrees of automation or improved automation systems for existing companies, other than a handful of new entrants. Dr Michael Sturm, director for marketing communications, s a i d t h a t t h e o rg a n i s e r ’s partner, VDMA, an association for machinery manufacturers in Germany, had shared with them that the automation degree is currently between 10 to 20 percent in the meat sector. Energy efficiency in production

processes, waste reduction and increase in shelf life are just some of the other trends that are apparent at this year’s IFFA. International Presence I F FA , w h i c h i s o rg a n i s e d once ever y three years by Messe Frankfurt, serves as an international platform for the meat industry. “These days, it is especially important to have an international platform. Industries around the world went through tough times, as we all know. The years 2010 and 2011 would still be challenging for the industry. In a crisis like this, when the going gets tough, exhibitors and visitors are focusing on the most efficient platform,” commented Detlaf Braun, member of the management board. One criteria of quality is the level of international participation. Most of the industries are made up of small and medium sized companies, and these companies make up about 90 percent. “For them, it is very important that they meet new clients, and mainly international ones. With our structure, which we have established, we have the opportunity and possibility to deliver the highest international level of any of these shows in the industry,” added Mr Braun. Although times are tough, the company has not reduced their investments in the show. The team’s preparation for the show stretches for the whole three years between the each installation of the shows. Efforts are spent on promoting the event at smaller shows worldwide, networking, and getting into contact with associations as well as the media. ______________________ Enquiry No: 0480




Meat Trends:

Chew On This!

Exhibitors at IFFA tell us what they think are the trends to look out for in the meat industry. Anritsu Industrial Solutions Europe:

Safety First

Yoshiaki Lizuka Company Secretary/European Sales Manager Food manufacturers’ keen effort in keeping up the quality of their brands has kept the market demand for food safety equipment on the rise. According to Yoshiaki Lizuka, Anritsu’s company secretary and European sales manager, in a bid to keep up with food safety regulations, the need for x-ray inspection systems has increased, as customers seek to not only detect metal, but also other foreign objects such as stone and glass. In terms of future development plans, Mr Lizuka shares that India is a developing country, and that there is a possibility of setting up an office in the country within the next two to three years.

____________________________________________ Enquiry No: 0481


Automation For the Future Harold Demoen Managing director In view of an increase in the near future, the use of automated equipment would help to meet the level of increase. Harold Demoen, the managing director of Cretel, said: “There will be more industrial equipment needed, instead of manual handling, because labour costs more. As such, manufacturers would go for fully automated equipment.” An example is the dismembering and skinning process, where manual handling would raise the temperature of the product, and decrease its quality. In response to this demand, the company has developed fully automatic skinners for the industry, which includes PLC programming. The company currently has business interactions in countries like Vietnam and China, and are increasing their works with Thailand. They will also be introducing more products to Malaysia and Indonesia. ____________________________________________ Enquiry No: 0482

CSB System:

Integration To Save Costs Terry McCorriston Director of business development Companies are under tremendous pressure to keep their costs down and running the plant efficiently. For this, CSB System is helping to overcome the pressure by providing technology and integration, to maximise profits in the food industries. The company does this through the integration of shop floor equipment, so as to speed up processes and improve quality. “By integrating, there will most definitely be improvements in yield of about two to five percent, and labour efficiency can go upwards by 15 percent,” said Terry McCorriston, CSB’s director for business development. He added that the company would continue to integrate more equipment, and provide improved tools for production scheduling. ____________________________________________ Enquiry No: 0483


The Right Cut Piet Rommelaere Managing director More consumers are looking for prepacked solutions, which means that meat and chicken need to have a precise portion and weight, before packaging and sold in supermarkets. Weighing, grading and portioning machines play directly into this trend, and can deliver a product with fixed weight. “We are expanding the features of our existing machines. Like, instead of just cutting for fresh products, we are also looking at cutting and portioning for frozen products,” said Piet Rommelaere, Marelec’s MD. The company has an agent in Vietnam, which currently cover its business for Asia Pacific. He adds that the company is looking to expand its business within Asia Pacific in about year’s time.

____________________________________________ Enquiry No: 0484






sodiUm redUcTion

smAll compAnies, Big demAnds

edwin BonTenBAl innoVATion direcTor Food sodium reduction is one of the trends that are geared towards healthier products. To meet this demand, purac has developed a product that would enhance the salty taste, so that even if the salt level is reduced, the ingredient can compensate for its salty flavour and preservation. edwin Botenbal, purac’s innovation director for food, shared that the company is looking towards developing products that have a specific flavour aspect, and for more natural preservatives. The company has already launched some of these products in the north American and european markets. For the Asian market, the company is looking at natural preservatives, however, it is noted that the need for inexpensive preservation is much more, as compared to the need for natural preservation. “we will look for markets that have the highest need for natural preservation, and we will develop some products for the Asian market. however, i do not expect them to be in the market for the next three years,” mr Botenbal added.

____________________________________________ Enquiry No: 0486

iris henrich, pUBlic relATions hArTmUT dengel, mAnAger Treif has swooped in to make sure that they are in line with the demand for automation and industrial solutions, as well as machines for small businesses. “we see two different trends, one for more automation, complete solutions. The other trend, which is more german specific, are small companies, who are interested in small machines,” according to iris henrich, the company’s public relations personnel. An example is the company’s ‘divider orbital’, for small companies who need a slicer that is efficient and flexible, so as to allow them to slice a wide range of products without changing the equipment. The company currently exports its machines to countries in Asia pacific, like Japan, korea, Taiwan, philippines, singapore and Australia.

____________________________________________ Enquiry No: 0487

reView: iFFA 2010 iFFA, which was held from may 8 – 13 in Frankfurt this year, saw a large increase in the number of international visitors, with 58,000 decision makers at the trade fair for the meatprocessing sector. The trade visitors came from 130 countries to see the range of products and services offered by 949 companies this year. The proportion of trade visitors from outside germany rose significantly compared to the last event three years ago, from 47 to 59 percent. The drop in attendance compared to 61,328 visitors in 2007, is due to a decline in the number of german visitors, the result of a process of concentration that has been taking

place in both the butchers’ trade and the industry over the last three years. Th e ro l e o f t h e eve n t as the meeting place for the international meat-processing sector is also reflected by the top ten visitor nations, which were, apart from germany, russia, italy, spain, poland, The netherlands, Austria, switzerland, the Us, Belgium and Australia. important subjects at this year’s event were increased automation, safety, traceability and hygiene. The fields of additives, spices, aromas and packaging are growing in significance for meat and sausage production in the wake of increasing consumer

expectations with regard to healthy food and convenience products. There was a noticeable increase in interest in automatic machinery and handling equipment. Almost a fifth of visitors said this was one of their main reasons for attending the fair. The next iFFA will be held in Frankfurt am main from may 4 – 9, 2013.

___________________ Enquiry No: 0488

27 -- 30 30 OCT OCT 2010 2010 27

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The10th 10thInternational InternationalExhibition Exhibitionon onFood Food&&Beverage Beverage The Products,Technology, Technology,Ingredients, Ingredients,Additives, Additives,Raw Raw Products, Materials,Services, Services,Equipment, Equipment,Supplies Supplies Materials, FEATURING: : FEATURING Bakery& &Confectionery, Confectionery,Machinery, Machinery, Bakery Equipments,Supplies, Supplies,Ingredients. Ingredients. Equipments, Wine& &Spirits, Spirits,Equipments, Equipments,Supplies, Supplies,Storage, Storage,Services Services& & Wine RelatedTechnology TechnologyforforHotel, Hotel,Catering, Catering,Restaurant, Restaurant,Cafe, Cafe,Supermarket. Supermarket. Related FoodAdditives, Additives,Food FoodChemicals, Chemicals,Food FoodIngredients, Ingredients,Food FoodMaterials. Materials. Food Herbal& &Health HealthFood Foodand andFood FoodSupplments. Supplments. Herbal Franchising& &Licensing. Licensing. Franchising SUPPORTED SUPPORTED BYBY : :

ExhibitionOrganizer OrganizerKRISTA KRISTA EXHIBITIONS Exhibition EXHIBITIONS BlandonganNo.28d/g No.28d/g. Jakarta . Jakarta11220. 11220.Indonesia Indonesia Jl.Jl.Blandongan Phone+62 +6221216345861, 6345861,6345862, 6345862,6334581, 6334581,6345002 6345002 Phone Fax+62 +626340140, 6340140,6342113 6342113 Fax Email: : Email Enquiry Number 2658 Website: : Website





Food & Hotel Asia


Food & Hotel Asia 2010, held from April 20 – 23, at the Singapore Expo, was the largest installation of the show to date, with an increase in size. The show attracted 52,000 attendees, of which 42 percent were from overseas, compared with 37 percent at the event in 2008. The show occupied more than 82,000 sq m compared with 72,000 sq m in 2008. The number of group pavilions increased from 33 to 46 this year. New group pavilions include those from Argentina, China, Philippines, Poland, South Africa and Venezuela. Organised by Singapore Exhibition Services (SES), this was the 17th edition of the biennial show, which started in 1978 out of a basement car park at Hyatt Hotel. Christian Huber, MD of Boncafe International said: “We’ve been supporting this event ever since it started, because we really value the trade visitors that come here to look at all the different industries. We found this a very good platform to showcase our brands, and what we’re promising to our customers in terms of services and equipment.” Despite the feared effects of the Icelandic volcanic ash

situation and the problem of getting flights out of Europe, all the 2,545 exhibitor booths were operating. In the small number of cases where exhibitors were unable to fly out here for the show, staff from high commissions and distribu-

tors from Singapore or the region stepped in to man the booths. South Korea’s Song Mi Jeong, deputy manager, Korea Agro-Trade Centre, which was the organiser of one of South Korea’s pavilions, said: “Many of the exhibitors were very surprised that there were so many buyers! Maybe

because Korea has become very popular as a destination, more people are beginning to enjoy Korean food and products. Some of our exhibitors have already got buyers and distributors.” Wine & Spirits Asia 2010 Wi n e & S p r i t s A s i a 2 0 1 0 ,




co-located with FHA 2010, also gained plenty of good comments from the exhibitors, with many finding willing buyers and potential distributors. Phil Readman, sales and commerce wine manager for Yabby Lake Wines, Australia, said they received 35 - 40 groups

Similarly, Deejay Distilleries from India have found a distributor for Malaysia and Singapore for its whisky, brandy and rum. “Exhibitors from the UK Pavilion secured a good number of promising leads from meeting high quality buyers from Southeast Asia, India and Australia,” said Valsa Panicker, senior trade & investment attache, British High Commission. “The companies will be following up on these.”

per day, which included buyers from distribution companies in the region, and also hotel chains and airlines. Although a large proportion of the customers were price-conscious, there were still those keen in premium end wines, and they found this a step forward.

Knowledge Sharing Platform This year the Singapore International Halal Forum (SHIFT2010) focused on the topic ‘Changing Consumer and Industr y Trends in MuslimMinority Countries’. Ms Dewi Hartaty Suratty, head of the Halal Certification Strategic Unit of Majlis Ugama Islam Singapura (MUIS), also known as the Islamic Religious Council of Singapore, explained how this platform will help food manufacturers grow beyond their established markets. Other industry conferences held alongside FHA 2010 included ‘Asian Club Managers’ Conference 2010’, ‘Food Safety Forum’, and

the ‘Hospitality Operations & Design Conference’. Culinary Display The FHA Culinary Challenge (FCC) saw almost 500 chefs from 22 countries and regions participating in the ‘FCC National Team Challenge’, ‘Gourmet Team Challenge’, ‘Dream Team Challenge’ and ‘Individual Challenge’. The FCC National Team Challenge, which is held every four years, featured culinary teams from Australia, The Czech Republic, Germany, Hong Kong, Malaysia, New Zealand, Singapore and Switzerland. The Singapore national team emerged as the winner of the Lion Trophy. Other food and beverage re l a t e d c o m p e t i t i o n s h e l d included the ‘FHA 2010 Culinary Challenge’, ‘Asia Barista Championship 2010’, ‘Asian Pastry Cup’, and the ‘Asian Hotel & Restaurant Association Cocktail Competition 2010’. Singapore Expo Singapore April 20 - 23, 2010 _____________________ Enquiry No: 0489





ProPak China

PROPAK China 2010, the country’s processing and packaging technology trade show will be the focus for consumer goods and international product manufacturers, when the show returns to Shanghai, China, for its 16th edition from July 14-16, 2010, at the Shanghai New International Expo Centre. According to the organiser, China International Exhibitions, a total of 31,625 sq m of space has been reserved for the show this year, representing a 10 percent increase in size compared to last year.

China is already the world’s second largest packaging market next to US, and is expected to generate sales of RMB1.2 trillion (US$175.7 million) by the end of 2010. Sustainable packaging will grow to 32 percent of the total packaging market in the country by 2014, up from just 21 percent in 2009. Industry seminars by the Shanghai Food and Drugs Administration; Shanghai Beverage Industry Association; China Food Industry Association; Brewing Industry Committee and Food Logistics Committee

at this year’s event will cover government regulations and market trends. The event will also feature national and regional pavilions with a range of the latest technology innovations, returning from Germany, Korea, Taiwan Region, UK and US. New this year are pavilions from Italy and Japan. Shanghai New International Expo Centre Shanghai, China July 14 – 16, 2010 _____________________ Enquiry No: 0490


Malaysia International Food & Beverage Trade Fair

THE 11th Malaysia International Food and Beverage Trade Fair (MIFB) 2010 will be held from July 22 – 24, 2010 at the Putra World Trade Centre, Kuala Lumpur, Malaysia. This trade fair will bring together over 600 booths of the latest food and beverage products, and services from over 20 countries. Aside from sourcing for the latest food trends, visitors will also have the opportunity to share and exchange their knowledge and expertise. This year, the event highlights the entire spectrum of the Malaysian indigenous food and

beverage products and services and at the same time facilitates foreign producers to merge into the domestic, regional and world’s food marketplace. The event will also feature the sixth ‘Malaysia’s International Agro-Bio Business Conference 2010’. This installation will include speakers from Australia, Taiwan, KNARDA and Malaysia to brief in detail on topics, such as ‘Innovation in Products and Process for Food Processing Industr y’, ‘New Innovation i n A g r i c u l t u re – Ta i w a n ’s Perspective’, ‘Mutton or Chevon?’, and ‘Wetland Padi Production Technology for Dry Climate – The Case of Kano State Nigeria’. In 2008 and 2009, exhibitors from 25 countries were recorded, where there were 285 exhibitors in total. For 2009, the numbers

increased to 329 exhibitors from 29 countries, and the event gained a total of 16,823 trade visitors from 55 countries. This envelops continents such as America & Europe, Oceania, Africa, Middle East and Asia. Malaysia’s top trading partners are the US, Japan, China, Singapore and Thailand. Major food imports include dairy products, sugar & sugar confectionery, cereals, processed fruits & vegetables, marine products, meat & live animals, tea & milk, spices and honey. The major food exports are cocoa & cocoa preparations, margarine & shortening, flour preparation, processed seafood, pepper and tropical fruits. Putra World Trade Centre Kuala Lumpur, Malaysia July 22 – 24, 2010 _____________________ Enquiry No: 0491

Enquiry Number




Some of the topics that the Meat & Poultry supplement include: • Meat Cutting & Processing Technology • Shelf-Life Extension • Meat Coating & Flavouring • Plant Management The Ingredients supplement, debuting later this year will talk about: • Colouring & Flavouring • Emulsifiers & Stabilisers • Functional Ingredients • Starch & Enzymes


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calendar of events 2010 June 31 – 3: 7th International Food & Technology Exhibition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2 – 4: Fi Asia China 2010 Shanghai New International Expo Centre Shanghai, China UBM Asia E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 14: Vietfish 2010 Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 17: 2010 AIP National Conference Melbourne Cricket Ground Melbourne, Australia Australian Institute of Packaging E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: ProPak Asia 2010 BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 26: Foodtec & Pharmatech Taipei 2010 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 4 July: THAIFEX WORLD OF FOOD ASIA 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 8 –10: Indo Livestock Expo & Forum Jakarta Convention Centre Jakarta, Indonesia PT Napindo Media Ashatama

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

14 – 16: Food-Pack Malaysia 2010 Putra World Trade Centre Kuala Lumpur, Malaysia ES Event Management E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

14 – 16: PROPAK CHINA 2010 SNIEC Shanghai, China China International Exhibitions E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Malaysia International Food & Beverage Trade Fair Putra World Trade Centre Kuala Lumpur, Malaysia Expomal International E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

August 12 – 16: HKTDC Food Expo 2010 Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

27 – 30: Interfood/AllPaCk Indonesia Jakarta International Expo, Kemayoran Jakarta, Indonesia Krista Media E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 16 – 19: Seoul Pack 2010 Kintex Seoul, South Korea Korea Packaging Machinery Association E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 25: Emballage 2010 – World Packaging Exhibition Paris Nord Villepinte Exhibition Centre Paris, France Comexposium E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

December 1 – 4: ProPak Indonesia Jakarta International Expo, Kemayoran Jakarta, Indonesia Pamerindo Indonesia Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 8 – 10: Asia Fruit Logistica Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Global Produce Events Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – 1 Oct: Food Ingredients Asia 2010 Jakarta, Indonesia UBM International E-mail: Web: ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 23 – 24: Food Ingredients India 2010 Bombay Exhibition Centre Mumbai, India

NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below. Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #04-04 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail:

Product Catalogue

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Together we realize your visions

From brewing to bottling s! Visit u 2010

ZIEMANN Asia-Pacific Co., Ltd. Bangkok, Thailand Tel. +66 (0)2 6556260-62

Taking care of brewing

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ZIEMANN – worldwide manufacturing

APFI June 2010  

Asia Pacific Food Industry

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