APFI April May 2012

Machine Vision: Consumer Safety, Manufacturer Integrity

Eggs Free Baking

Child Nutrition: The Right Essentials

Natural Energy Efficient Future

ASIA PACIFIC FOOD INDUSTRY

Established since 1985 | www.apfoodonline.com

APRIL/MAY 2012

MICA (P) 040/11/2011 • PPS 1566/05/2012 (022756) • ISSN 0218-2734 APRIL/MAY 2012 VOL. 24 NO. 3 ADVERTISEMENT

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Metal Scourers: Effective But Dangerous

Natural Colouring: Red Alert!

Good Gut Feeling

Functional Ingredients: Full Speed Ahead

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

6

40 PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 24 no. 3

INGREDIENTS & ADDITIVES 36

Sodium: Too Much or Too Little It seemed that for years marketing low-sodium foods was a thing of the past, but suddenly low-sodium and reduced-sodium foods have re-appeared in the limelight. By Henk Hoogenkamp

40

Baking Solutions: Crumbly On Demand When it comes to baking, sucrose esters can give increased mixing tolerance of dough or batter, improved crumb softness, shelf life and freeze-thaw stability. By Sawa Himeno, Dai-ichi Kogyo Seiyaku

44

Allergen-Free Baking: Free From Eggs The demand for delicious moist cakes continues to grow among consumers and manufacturers alike. So too, is the interest in eggfree formulations. By Finna Natacia, National Starch

HEALTH & NUTRITION

28

48

Child Nutrition: The Right Essentials Infants and small children need high levels of nutrients to help them grow and develop, and may be at risk of nutrient deficiency if their daily diet is lacking essential vitamins, minerals and functional ingredients. By Fennywaty Sjafeih, DSM Nutritionals

PACKAGING & PROCESSING 28

Machine Vision: Consumer Safety, Manufacturer Integrity Advancements in communications and greater consumer sophistication is putting pressure on companies to ensure better quality controls in F&B production and distribution.

By Didier Lacroix, Cognex

32

52

Label For Identity

Allergen Alert!

It is important that information on the content of the food be provided so that consumers with food allergies can make informed choices. By Wai Mun Poon, EAS Asia

Printed tape and label solutions can enhance branding and pack functionality for food and beverage manufacturers. Bertrand Tellier, Payne

32 48

Enquiry Number

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

8

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 24 no. 3

71

12

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 10 12 14 24 79 80A 80B

60

68

BEVERAGE 54

RTD Tea: Ready For Growth Tea is a segment in the RTD drinks category that is poised for further growth, especially with its refreshing taste and accompanying health benefits. By Sherlyne Yong

58

Market Report: Cherry Juices Goes Superfruits Way Cherry juices are clearly gaining more popularity and increasingly carrying a ‘superfruits’ branding in the wake of a growing body of research. By Lu Ann Williams, Innova Market Insights

FEATURES 60

Natural Energy, Efficient Future Heat pumps with natural refrigerants – energy-efficient technology with future prospects.

By Thomas Spänich, Eurammon

64

The Smooth Way To Cool

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

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

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

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

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

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

Selection of the correct lubricant is required in order for the refrigeration system to operate properly and efficiently. By Sean O’Malley, Xaerus Performance Fluids International

68

Stern Ingredients: On The Upswing Asia Pacific Food Industry talks to the German group on its business outlook and upcoming plans. By Tjut Rostina

EXHIBITION & EVENTS 70 72 74

Review: ProPak Vietnam Preview: ProPak Asia Preview: MIFB

Printed by Fabulous Printers Pte Ltd

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

MICA (P) 040/11/2011 • PPS 1566/5/2012 (022756) ISSN 0218-2734 • Co Reg No: 199908196C

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EDITOR’S NOTE managing director

Kenneth Tan

10

editor

Tjut Rostina

tjutrostina@epl.com.sg

Label

writer

Sherlyne Yong

sherlyneyong@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg

Wisely

assistant art director

Libby Goh

libbygoh@epl.com.sg

The importance of labelling the contents of a product is undeniable.

Consumers read to find out the types of ingredient that goes into a product and forms a conclusion on whether the ingredients are acceptable to them. This is especially important for consumers with food allergies and dietary restrictions.

Recent studies on food allergy within the Asian population indicate an increase in food allergy conditions in the region. As such, regulators are reviewing their pre-packaged food labelling requirements to increase awareness.

Wai Mun Poon of EAS shared that in the last four years, authorities in China, Hong Kong, Malaysia and Singapore have implemented allergenlabelling laws. Hong Kong and Singapore have listed the eight allergens recommended by Codex for mandatory allergen labelling, whereas China and Malaysia have modified the recommended list based on their specifications particular to their countries, such as dietary preference.

(Page 52) Most recently, at the time of writing this note, The Times Of India, reported that the Food Safety and Standards Authority of India (FSSAI) would be introducing more stringent laws to the country in relation to food labelling. There is a strong focus on warning manufacturers against making claims that are not substantiated by a research report. Further more, the research should be from a respected international journal, or verified by the authority.

Labelling also serves as a front of the product, with its marketing message and promotions stated upfront, as a form of communication between the manufacturer and the consumer. “They (labels) can help packs be more effective and meet the demands to securely contain, protect, preserve, inform and promote goods at optimal cost and minimum environmental impact,” said Bertrand Tellier from Payne.

He further adds that when it comes to making a purchase decision, “consumers may be attracted by how easy a pack is to open, because it reassures them that a product is secure, or by an eye-catching design or on-pack promotion. Printed tape and labels can help deliver many of these benefits and more.” (Page 32) The effects of how a product is presented by its packaging and statements on its label can be seen in the purchasing decision of consumers.

However, there is also the challenge for food manufacturers importing their products to be vigilant on the labelling requirements of each country, as the regulations might differ.

Tjut Rostina

business development manager Randy Teo

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

sueannpeh@epl.com.sg asst sales manager Tracy Cheo

tracycheo@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Bertrand Tellier

Didier Lacroix

Fennywaty Sjafeih

Finna Natacia

Henk Hoogenkamp

Lu Ann Williams

Sawa Himeno

Sean O’Malley

Thomas Spänich

Wai Mun Poon

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand 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

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO ADVERTISERS

PAGE

3085

BASF

3071

COMPUNIC ELECTRONICS CO LTD

3070

DSM NUTRITIONAL PRODUCTS ASIA PACIFIC

3041

FI ASIA 2012

3083

FIBERSTAR INC USA

2936

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3080

ENQ NO ADVERTISERS

PAGE

OBC

3068

KALSEC INC

39

21

2700

KERRY ASIA PACIFIC

51

1

3079

KH ROBERTS PTE LTD

17

80

3065

KRONES AG

19

5

3084

MAREL FOOD SYSTEMS PTE LTD

3

3078

MUEHLENCHEMIE GMBH & CO KG

FOOD & HOTEL THAILAND 2012

78

3007

PROPAK ASIA 2012

63

3076

FOOD EXPO 2012

23

3060

PROPAK CHINA 2012

76

3067

FOOD TAIPEI 2012

59

3014

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

3072

FORTITECH ASIA PACIFIC SDN BHD

57

3047

SIDEL GROUP

11

3066

GRUNDFOS FOOD

IFC

3028

SYSTEM LOGISTICS SPA

15

3051

GUANGDONG WANTTONE FOOD CO LTD

47

3077

TECSIA LUBRICANTS PTE LTD

13

3024

THAIFEX - WORLD OF FOOD ASIA 2012

71

9 7

2

2874

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

61

3069

TNA AUSTRALIA PTY LTD

FC

3074

HEAT AND CONTROL PTY LTD

25

3062

VIETFISH 2012

75

6047

HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD

67

3086

VITAFOODS ASIA 2012

77

3082

HUGHSON NUT INC

43

3075

YAMATO SCALE CO LTD

35

3036

ISHIDA CO LTD

27

3073

ZIEMANN ASIA PACIFIC CO LTD

IBC

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

HEAD OFFICE

SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206

Contact Peh Sue Ann Tracy Cheo Tel: 65-6379 2888 Fax: 65-6379 2805

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

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Enquiry Number

3077

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BUSINESSNews APRIL/MAY 2012

Nestlé Expands R&D In Asia Singapore: Nestlé is strengthening its global research programme by expanding its research and development centre in Singapore. The centre, which serves fast-growing markets in the Asia-Pacific region, leads Nestlé’s expertise in micronutrient fortification and popularly positioned products (PPPs).

The company’s investment of almost CHF 4 million (US$4.4 million) in the centre will support product development in a number of categories including culinary, malt beverages and coffee mixes.

The research and development centre in Singapore is part of the company’s global network of 32 R&D centres. Its success led the company to establish two other R&D centres in Asia: in Shanghai in 2001 and in Beijing in 2008. Products developed in Singapore are sold in 16 countries including India, Indonesia, Malaysia and Japan.

An excellent platform to promote your events to key decision makers and investors in the F&B industry.

For more information, contact

Peh Sue Ann / Tracy Cheo

65 6379 2888 salesapfi@epl.com.sg

______________________________________________________________ Enquiry No: 0300

BUSINESS NEWS

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET Prof van Loosdrecht is currently a full professor and the group leader of Environment Technology at Delft University of Technology. He did his Masters of Science in Environmental E n g i n e e r i n g a t Wa g e n i n g e n

University and obtained his PhD in Microbiology and Colloidchemistry at the same university in 1988. He has been lecturing at Delft University of Technology since 1988. _____________________ Enquiry No: 0301

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Environmental Biotechnologist Wins Lee Kuan Yew Water Prize

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S i n g a p o r e : P ro f M a r k v a n Loosdrecht has been awarded the Lee Kuan Yew Water Prize 2012 for his breakthrough contributions in creating sustainable solutions in the field of wastewater treatment.

The highlight of the Singapore International Water Week, the prize is an international water award that recognises outstanding contributions towards solving global water problems by either applying technologies or implementing policies and programmes, which benefit humanity.

As the fifth recipient of the prize chosen from over 61 nominations received from across 25 countries, Prof van Loosdrecht is recognised for pioneering a biological process that provides a cost-effective, robust and sustainable way to remove unwanted pollutants from used water. This was made possible by the discovery of a group of bacteria that removes pollutants in used water using less oxygen and no added organic carbon compared to conventional processes.

His process named Anammox can reduce the overall energy consumption, chemical usage and carbon emissions of conventional used water treatment plant.

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

16

INDUSTRY & MARKET

FrieslandCampina Acquires Stake In Alaska Milk Grundfos Unveils Facility In Singapore Singapore: Underscoring the Grundfos values of innovation and sustainability, the company has opened a facility at the Tukang Innovation Park, in Singapore. The S$40 million (US$31.6 million) Green Mark Platinum facility houses the latest assembly line as well as its regional corporate offices.

Working closely with partners Bovis Lend Lease, COWI and Cofely SEA, the facility features a host of green technologies and smart engineering, as well as the company’s own pumps, aimed at improving the building’s energy efficiency and reduce its carbon footprint. The result is a projected energy savings of more than 40 percent and a water savings of around 1.8 million ltr each year.

With the assembly lines, which combine advanced technology, automation and best practices from the company’s other facilities worldwide, the company expects to increase output through its Singapore facility by 15 percent in the first year, scaling eventually to three times the current capacity by 2022 to serve the Asia Pacific market. __________________________________________________________ Enquiry No: 0302

Fonterra’s Darfield Site For 2013 Season Darfield, New Zealand: Fonterra’s first processing site in 14 years is on track for taking milk at Darfield from August 2012.

At the same time, already underway are plans for a second drier at the Canterbury site.

Work on the new NZ$300 million (US$243.7 million) development will begin in the next few months and is due to be complete for the 2013 season.

Trade and operations manager, Gary Romano said the second drier will have double the processing capacity of the first and enable the Canterbury site to process an additional 4.4 million ltr of the region’s milk per day, on top of the 2.2 million the first drier will do.

Another 60 new jobs will be created as a result, adding to the team of 100. The Darfield site will supply milk powder to markets such as the Middle East, South East Asia and China. “This is an important development for the region and an integral part of Canterbury’s rebuild,” said Mr Romano. ___________________________________________________________ Enquiry No: 0303

Philippines: Royal FrieslandCampina NV has completed its acquisition of 60.7 percent of the shares of Alaska Milk Corporation (AMC), one of largest dairy companies in the Philippines.

By acquiring these shares, the company is increasing its stake from about 8.1 percent to 68.9 percent, making the dairy multinational the controlling stakeholder. The company paid E227 million (US$300.3 million) for 535.7 million shares held by the Uytengsu Family. In accordance with applicable Philippine laws, FrieslandCampina will launch a tender offer for the remaining outstanding publicly traded shares in due course.

“We are very pleased to have closed the acquisition of the 60.7 percent stake in AMC. As controlling shareholder, I wish to welcome the management and employees of AMC into FrieslandCampina family.

Today we are jointly entering a new phase of business growth in the Philippines,” said Cees ‘t Hart, the company’s CEO. The number of outstanding publicly traded shares of AMC currently amount to approximately 276.7 million. FrieslandCampina will pay a price per share of PHP 24 (US$0.55), equal to the price paid for the shares acquired on March 20, 2012. ______________________ Enquiry No: 0304

BUSINESS NEWS

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

17

US Beverage Market Up By 0.9% as a whole, bottled water declined in 2008 and 2009 but recovered in 2010, when volume grew by 3.5 percent.

Unlike liquid refreshment beverages

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3079

New York, US: The US liquid refreshment beverage market grew by 0.9 percent in 2011, according to preliminary data from Beverage Marketing Corporation.

Energy drinks moved forward faster than all other segments with a 14.4 percent volume increase in 2011.

Despite this advance, the segment accounted for a relatively small share of total liquid refreshment beverage volume. Indeed, the only liquid refreshment beverage type with a smaller share of volume was RTD coffee, which charted the second fastest surge, growing by 9.4 percent.

Carbonated soft drinks still stood as by far the biggest liquid refreshment beverage category, but they continued to lose both volume and market share. Volume slipped by 1.7 percent from 13.8 billion gallons in 2010 to 13.6 billion gallons in 2011, which lowered their market share from 47 percent to 46 percent. Nonetheless, certain soda trademarks, such as Dr Pepper and Coke Zero, did achieve growth.

Moreover, carbonated soft drinks accounted for four of the 10 biggest beverage trademarks during 2011, with Coca–Cola and Pepsi–Cola retaining their usual first and second positions.

Bottled water had three entries among the leading trademarks in 2011. Like the beverage marketplace

generally, bottled water’s growth accelerated in 2011, when volume swelled by 4.1 percent. RTD tea grew even more quickly than bottled water, growing by almost five percent in 2011.

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KH Roberts is a HACCP, ISO 22000 and ISO 9001:2008 certified group of companies. ©2012 KH Roberts Pte. Ltd. All rights reserved.

KH Roberts is a HACCP, ISO 22000 and ISO 9001:2008 certified group of companies. ©2012 KH Roberts Pte. Ltd. All rights reserved.

KH Roberts is a HACCP, ISO 22000 and ISO 9001:2008 certified group of companies. ©2012 KH Roberts Pte. Ltd. All rights reserved.

Enquiry Number

Patti Adair, Ontario, Canada

INDUSTRY & MARKET

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

18

INDUSTRY & MARKET

QUICK BITES

Ziemann Builds Brewery For Carlsberg India

Solanic Protein Isolates Achieve GRAS

Bihar, India: Carlsberg India has placed an order with the Ziemann Group for the construction of a complete production block.

The greenfield brewery will be built close to Patna in the region of Bihar. The brewing plant is designed for an annual output of 500,000 hectolitres to begin with. An expansion to an output of 1,000,000 hectolitres per year is planned.

A mash filter brewhouse, designed for eight brews per day (expandable to 12 brews) and a cast-out wort volume of 315 hl/brew will form the heart of the plant. The entire production block will be controlled and monitored by Braumat Classic.

The scope of supply also includes three yeast tanks, four bright beer tanks, seven Unitanks à 1,800 hectolitres as well as six Unitanks à 1,200 hectolitres. The first brew is planned for December 2012.

___________________________________________ Enquiry No: 0306

Oystar Sees Double Digit Growth Stutensee, Germany: The global packaging machine manufacturer Oystar concluded its 2011 fiscal year with clear-cut revenue and profit growth. The operative result came in 10 percent higher than that of the previous year.

In 2012, the company is looking forward to continuing its organic growth.

The group turnover for 2011, adjusted by the sale of the process division, came in well above plan at E404 million (US$535.1 million) and 13 percent above that of the previous year. This positive trend is also reflected in the number of orders obtained, where there was a nine percent increase between 2010 and 2011.

Particularly pleasing was the development in the key markets of North America (dairy and food sectors) and India as well as in the general pharmaceutical sector. This has made it possible to acquire several contracts from international food manufacturers in North America.

In India and Thailand, the group makes use of two production facilities for the growing Asian market. In addition, its Chinese office has been upgraded into an independent company.

By 2015, the company is aiming to have a turnover of over E500 million and a double-digit EBIT margin. _________________________________________ Enquiry No: 0307

Veendam, The Netherlands: Solanic, an Avebe Group company, confirms that on March 9, 2012, it achieved Self Affirmed Generally Recognized As Safe (SA GRAS) status. From this date, the company’s natural potato proteins isolates are legally permitted for sale in the US under the proposed conditions for use in foods and beverages.

The status applies to the use of two of its potato protein isolates, in finished food and beverage products and covers multiple food and beverage categories at usage levels between 0.01 to 10 percent.

Naturex Acquires India’s Valentine Avignon, France: Naturex has acquired Valentine Agro, an Indian company specialised in the production of fruit and vegetable powders and natural colours for the food and beverage industry. The company has two production sites located near Mumbai, India. This third a cquisition, since the capital increase in October 2011, fits with Naturex’s strategy of development in emerging countries.

Carrying out this operation offers advantages to the company, allowing it to become a local producer in India. This first industrial setup in Asia will supplement the group’s regional production centres in Europe and in the Americas, in particular for natural colours.

Alfa Laval Wins US$7.4M Order In Indonesia Medan, Indonesia: Alfa Laval has won an order to supply a variety of its products to a brewery in Indonesia. The order value is approximately SEK 50 million (US$7.4 million) and delivery is scheduled for 2012.

The Indonesian brewery has ordered an integrated beer cellar that is a complete solution for the different steps in the beermaking process such as fermentation, cooling, filtration, blending and storage. The order includes several heat exchangers and fluid handling components such as pumps, valves, filters, mixers, tank equipment, plus the eDrive high speed separator.

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Asia Highest In Snacks Launch Duiven, The Netherlands: Despite ongoing economic difficulties, new product activity in the global snack foods industry appears to be continuing unabated.

Launch numbers recorded by Innova Market Insights showed a doubledigit increase in 2011. Savoury and salty snacks accounted for just under two-thirds of the total, and snack nuts and seeds the remainder.

Asia and Latin America saw the biggest increases in snacks launch numbers over the year. Launches in Asia accounted for nearly 40 percent of total snacks introductions, ahead of Europe with just under 30 percent. Within Europe, the UK, Germany and the Netherlands had some of the highest levels of product activity, reflecting relatively high per capita consumption levels in these countries.

Lu Ann Williams, the company’s research manager feels that despite the increasing competition from other snacks, savoury snacks and nuts are more than holding their own, largely via growing emphasis on authenticity, originality, strong and exotic flavours and more convenient packaging concepts, often supported by a healthy or natural angle and strong branding.

Nearly 40 percent of launches recorded in 2011 had a health positioning of some kind. This is mainly with regard to passive benefits, such as wholegrain, organic, glutenfree or low and light, but also to a much lesser degree active benefits, such as vitamin- and mineralfortification, levels of omega-3 fatty acids or bone health. This rises to over 60 percent in the US. The rise of gluten-free products has also been fairly dramatic, with nearly 10 percent of global snacks launches using that platform in 2011, rising to over 20 percent in the

Adam Ciesielski, Cape Town, S Africa

INDUSTRY & MARKET

US, with the number of gluten-free launches internationally trebling FlexiFruit, Asia Pacific Food Industry, 124 x 200 mm, CC-en24-AZ025_03_12 over a five-year period. ____________________ Enquiry No: 0308

krones FlexiFruit – doses fruit

chunks as if they’re hand-picked. www.krones.com

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CHINA FOCUS

China Yurun Food Group Achieves 50.5% Growth

Chris Chidsey, Wiltshire, UK

nanJing, China: China Yurun Food Group, a verticallyintegrated meat product processor and supplier in China, has announced its annual results for the year ended December 31, 2011.

During the Year, the group recorded a turnover of HK$32,315 million (US$4.1 billion), representing a 50.5 percent growth over the same period last year. Gross profit and profit attributable to shareholders were HK$2,785 million (2010: HK$3,098 million) and HK$1,799 million (2010: HK$2,728 million) respectively, representing a decrease of 10.1 percent and 34.1 percent respectively as compared to those of 2010.

The group’s overall gross profit margin reached 8.6 percent during the year. The decrease in gross profit margin was mainly due to the significant increase in raw material costs (in particular hog price), together with weakened market confidence in the group’s products, and the increasing difficulty in transferring the group’s increased operation costs to its customers. The decrease was also attributable to product promotion activities conducted by the Group in the fourth quarter of 2011 that targeted at retaining market share.

The board of directors of the Company does not recommend the payment of final dividend for the year of 2011. Zhu Yicai, chairman of the company said: “This crisis allowed us to better recognise the challenges and opportunities of the group’s development in all aspects. The possible insufficient communication with the market during our development led to misunderstandings on the group’s quality management processes, which triggered a crisis of trust. Having experienced this setback, Yurun Food will remain committed to the realisation of its longterm development strategies, optimise the communication channels between the company and consumers, so as to rebuild the brand and regain the trust of consumers of the group, as well as to bring returns to shareholders.” ______________________________________________________ Enquiry No: 0309

Crown Rolls Out 202 Diameter Cans In China philaDelphia, US: Crown Asia-Pacific, has said that the production of the 202 neck diameter beverage cans for the Chinese market is underway. The initial commercial application of the smaller diameter cans hits store shelves in the country in late March.

The cans are currently being produced at the company’s Hangzhou facility, in China. However, production of the cans will be supported in all plants being built in the country. _______________________________ Enquiry No: 0310

JM Smucker Acquires Minority Interest In Seamild ohio, US: JM Smucker has entered the Chinese market through the acquisition of a non-controlled minority interest in Guilin Seamild Biologic Technology Development, a manufacturer of oats products, for approximately US$35 million.

“This transaction represents an exciting first step as we look to develop a meaningful presence in China over time,” says Richard Smucker, CEO of JM Smucker.

Based in Guilin, Seamild has two manufacturing facilities in Southern China, and a third under construction in Northern China, with production expected to begin late summer 2012. ______________________________ Enquiry No: 0311

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INDUSTRY CHINA & MARKET FOCUS

USDA To Create Opportunities In China

an all-time high of US$32.1 billion.

Exports to China were US$22.8 billion and exports from China to the US were US$9.3 billion. US$74 million to US$78 million. ____________________ Enquiry No: 0312

Enquiry Number

US agricultural exports to China have grown more than 80 percent in the past three years. The trade mission aims to help American businesses strengthen business ties and expand their markets.

“This is the largest USDA trade mission to date,” said Mr Scuse.

“China and the US share a special relationship, and we embrace this opportunity to demonstrate that our farmers, ranchers, and producers are reliable suppliers of the highestquality food and agricultural products. At the same time, USDA and our federal partners will continue to aggressively work to expand export opportunities and reduce barriers to trade.”

During stops in Chengdu and Shanghai, participants will meet with Chinese producers, importers, buyers, distributors and investors.

Chinese demand for bulk commodities

3071

Luiz Baltar, Rio de Janeiro, Brazil

Washington, US: Acting Under Secretary for Farm and Foreign Agricultural Services, Michael Scuse leads nearly 40 American businesses on a US Department of Agriculture trade mission to China from March 23 to 28, 2012.

like soybeans and cotton is high, while demand for high-value US products like meat and processed foods continues to grow. Bilateral trade between the United States and China in fiscal year 2011 reached

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RESEARCH

Boston, US: A study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH. The researchers, including senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues, prospectively obser ved 37,698 men from the

Helmut Gevert, Niedersachsen, Germany

Red Meat Linked To Health Risk

Health Professionals Follow-up Study for up to 22 years and 83,644 women in the Nurses’ Health Study for up to 28 years, who were free of cardiovascular disease (CVD) and cancer at baseline. Diets were assessed through questionnaires every four years.

A combined 23,926 deaths were documented in the two studies, of which 5,910 were from CVD and 9,464 from cancer. Regular consumption of

Sidel India Awarded For Performance New Delhi, India: Sidel India has received two prestigious silver trophies. The specialist for complete beverage packaging solutions was offered the ‘Supplier Performance Silver Award’ by Hindustan Coca-Cola Beverages (HCCB) and was honoured by the Plastindia Foundation for its outstanding production equipment. The winners are determined according to the performance of their products and services provided to HCCB. Shortly after receiving the award from its client, the company was also honoured by a leading industry organisation. On February 1, the Indian industry association Plastindia Foundation offered the company the silver trophy in the category ‘Innovative Plastics Processing Machinery & Ancillary Equipment’. The prize was awarded on occasion of the Plastindia tradeshow in New Delhi where Sidel showcased its ‘Synergy Combi’.

___________________________________________________________ Enquiry No: 0314

www.apfoodonline.com For everything you want to know about food technology

red meat, particularly processed red meat, was associated with increased mortality risk. One daily serving of unprocessed red meat (about the size of a deck of cards) was associated with a 13 percent increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20 percent increased risk.

Among specific causes, the corresponding increases in risk were 18 percent and 21 percent for cardiovascular mortality, and 10 percent and 16 percent for cancer mortality. These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease, or major cancers.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: seven percent for fish, 14 percent for poultry, 19 percent for nuts, 10 percent for legumes, 10 percent for low-fat dairy products, and 14 percent for whole grains. The researchers estimated that 9.3 percent of deaths in men and 7.6 percent in women could have been prevented at the end of the follow-up, if all the participants had consumed less than 0.5 servings per day of red meat.

Support for the study was provided by the National Heart, Lung, and Blood Institute and the National Cancer Institute. Other HSPH authors include Qi Sun, Adam Bernstein, JoAnn Manson, Meir Stampfer, and Walter Willett.

____________________ Enquiry No: 0313

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RESEARCH

Jakarta, Indonesia: The probiotic Lactobacillus reuteri prevents acute diarrhoea in children with lower nutritional status. This is the outcome of a study carried out with almost 500 children from low-socio economic communities in Jakarta, Indonesia. This should give a boost to the development of simple, (dairy) foods with the right probiotics.

In a recent randomised controlled trial, carried out by scientists from the Dutch Top Institute Food and Nutrition, working at NIZO food research and Wageningen University together with SEAMEO RECFON in Indonesia, it was shown that one of the two probiotics that were tested significantly reduced the incidence HK10KHTD201-552 205x137.5.pdf

1

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of acute diarrhea episodes. The study will be published in Pediatrics.

The group conducted a six-month double blind, placebo-controlled study of 494 apparently healthy children aged one to six years. They were randomly assigned to receive low-lactose milk with or without Lactobacillus casei 431 or Lactobacillus reuteri DSM17938.

Incidence of all diarrhoea episodes (≼2 loose/liquid stools in 24 hrs) was significantly reduced by 32 percent in the reuteri group as compared to the placebo.

Based on this study, probiotic foods with proven efficacy can be developed for vulnerable children. ___________________________ Enquiry No: 0315

Alessandro Paiva, MG, Brazil

Probiotic Prevents Diarrhoea

6:00 PM

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CM

MY

CY

CMY

Enquiry Number

3076

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PRODUCT HIGHLIGHTS

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Cama: Total Productive Maintenance Cama Group’s aimed improvement of the company’s offerings is carried out according to TPM (Total Productive Maintenance) operation principles. This provides specific responses to the goal of optimising operator’s activity, designed to be more flexible in processing, reducing maintenance, ensuring proper ergonomics, hygiene and low level of noise.

The company’s high speed packaging machines allow automatic size changing. The machine changeover can be automatically carried out by means of servo motor adjustments and easy releasing locking devices. For complete lines, the ‘IFeel’ panel was developed. It is a wireless portable terminal that simplifies and localises communication between man and machine on the production line, in order to quality Human Machine Interface. _______________________________ Enquiry No: P320

Compunic: Metal Detector Metal detector by Compunic has its quality certified by CE & testing cards approved by SGS. The equipment’s specifications also meet with the requirements of the HACCP standard.

The equipment can be utilised in food processing to identify and prevent hazards caused by metal contamination. It inspects and rejects the products that may be contaminated with foreign metal objects. _______________________________ Enquiry No: P321

Doehler: Naturally Red As producer of natural colour solutions, Doehler presents Red Brilliance, a range of natural, shining red tones. These are produced from black carrot in the company’s plant in Akkent, Turkey. The colour range covers warm orange tones to shining ruby tones all the way to shades of blue. All colours meet the requirements of clean labeling and can be used in food and beverage applications. _______________________________ Enquiry No: P322

Ishida: Compact X-Ray Machine Ishida has developed the IX-GE-1363, a compact X-ray inspection system.

Up till now, the most compact model in the company’s X-ray inspection system line up measured 800 (W) x 690(D) mm (main unit size), but IX-GE-1363 sets a new record with dimensions of 550 (W) x 450 (D) mm (main unit size), realising a 45 percent smaller installation footprint.

Despite the compact body, the compact system provides the same level of sensitivity and functionality as its predecessor.

Standard functions include missing item check and weight estimation, not to mention inspection for foreign objects. The most typical inspection targets are connected soup pouches for instant noodles, but this system supports an extensive range of products, such as small boxed sweets, yoghurts, and canned products. _______________________________ Enquiry No: P323

Progress through innovation

Visit us at booth # N11

Complete Snack Processing & Packaging Systems Heat and Control is one of the world’s leading manufacturers of snack food processing and packaging equipment systems with 60 years food industry experience. Complete systems are provided to deliver the highest quality food products and a combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for product requirement.

• Continuous & Batch Fryer Systems • Oven Systems • Branding / Searing Systems • Batter & Breading Applicators • Oil Heating & Filtration • Oil Content Removal Systems • Salt & Seasoning Equipment • Accumulation & Distribution • Pollution Control Systems • Support Structures • Product Handling

Enquiry Number

3074

heatandcontrol.com

PRODUCT HIGHLIGHTS

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Multivac: Optimised Automatic Traysealer Multivac is equipping its automatic traysealer models, the T 700, T 800 and T 850, with dies that have greater lengths and widths.

In this way, the performance of these traysealers is increased in relation to the number of packs per cycle.

In addition to this, the company has extended its portfolio with the T 700S, T 700XS and T 800S models. The two S models are equipped with smaller dies, and positioned lower in price.

All S and XS models can also be equipped with the Smart Sealing technology for simple sealing applications without modified atmosphere. Thanks to optimised machine sequences and die technology, it has been possible to improve the process speed and the output per cycle.

Nord: Drive For Hygiene Nord Drive Systems presents a package of drive technology innovations for high hygiene applications. A family of two-stage helical bevel gearboxes has been designed for easy and residue-free cleaning. The systems withstand frequent intense, aggressive cleaning with acids and alkaline solutions. Manufactured from die-cast aluminum, they resist corrosion far better than steel models.

The family comprises five sizes with torques between 90 and 660 Nm. All models are available as an open, especially lightweight version or enclosed.

Additionally, the company has developed the NSD tupH, a sealed surface conversion system that makes aluminum drives as robust as their stainless steel counterparts. Combined with stainless steel standard parts, stainless steel output shafts, and food grade lubricants, the drives are a solution for applications with stringent hygiene requirements. _______________________________ Enquiry No: P326

_______________________________ Enquiry No: P324

Smart Vision: Master Gauge For Preform

Newpage: Beverage Label Paper As a lighter weight label paper, EcoPoint 40 lb offers label printers the ability to supply more labels per shipment to beverage bottling operations, effectively reducing both shipment frequency and storage of finished goods. Bottling line productivity also increases as more labels can be stocked in labeling equipment, resulting in longer continuous bottling runs with fewer changeovers.

The paper is available with third-party chain-of-custody certifications to the Forest Stewardship Council. _______________________________ Enquiry No: P325

SmartGauge E220-PG is developed for preform dimensions measurement by vision camera system. It has a resolution of 1 micrometer, and measures threads & body outer diameters simultaneously, mouth inner diameter within three seconds and additionally PFM body height.

Vision camera measurement realises full-flexibility for any shaped threads by changing programme only. It can be engaged with PFM wall thickness module and/or weight module which can cover all measurements tasks by just one E220-PG expanded system. _______________________________ Enquiry No: P327

NEW!

The versatile Ishida X-ray Inspection System can be installed at any stage on your production line.

Simply choose the model best suited to your needs.

IX-GE-1363

IX-G-2450

IX-G-4075

IX-G-65100

Ishida Korea Co., Ltd. Tel: 82-32-661-4144 Fax: 82-32-661-4156 1228 Jinhu Rd. Jinqiao Export Processing Zone, Pudong, Shanghai, China 201206

Ishida Systems (M) Sdn. Bhd. Tel: 60-3-56333602 Fax: 60-3-56333680

No. 34 & 36 (Ground Floor), Jalan PJS 11/20, Bandar Sunway, 46150 Selangor Darul Ehsan, Malaysia

Ishida (Thailand) Co., Ltd. Tel: 66-2-681-9990-93 Fax: 66-2-681-9994 123/13 NonseeRoad, Khaweng Chongnonsee, Khet Yannawa, Bangkok 10120, Thailand Ishida India Pvt. ltd. Tel: 91-124-385-4392 Fax: 91-124-385-4393

382,Ground Floor, Udyog Vihar, Phase-2, Gurgaon - 122 016, Haryana, India

Ishida Co., Ltd. Vietnam representative office Tel: 84-8-5417-1243 Fax: 84-8-5417-1246

SA1-1, Parcel S19-2, My Khang Complex, Phu My Hung, Tan Phu Ward, District 7, Ho Chi Minh City, Vietnam

Ishida Co., Ltd. Indonesia representative office

3036

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

4-12 Wonmidong, Wonmi-Ku, Buchun City, Kyungki-do, Korea

Shanghai Ishida Electronic Scales Ltd. Tel: 86-21-50801222 Fax: 86-21-5854-2668

Enquiry Number

44 SANNO-CHO, SHOGOIN, SAKYO-KU, KYOTO, 606-8392 JAPAN

Gading Bukit Indah, JI. Bukit Gading Raya SA-30, Kelapa Gading Barat, Kelapa Gading, Jakarta Utara 14240, Indonesia

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With rising consumer affluence, advancements in communications technology and globalisation, Asian manufacturers now have wider and deeper access to both local and international markets.

Good products can quickly gain recognition via social media and other electronic word-ofmouth channels to reach the far-flung corners of the globe; trade lanes and logistics infrastructure make it possible for goods to arrive at previously unreachable destinations.

Yet, opportunities for business expansion can be a double-edged sword that puts companies at a greater risk of negative publicity and damaged reputations – in the event that they make a mistake.

Machine Vision:

Consumer Safety, Manufacturer Integrity Public Outcry According to a news report by Channel News Asia in December 2011, excessive levels of aflatoxin, a cancer-causing toxin, was found in milk produced by China-based Mengniu Dairy Group.

In a similar report, Global Times stated that a sample check made by the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) unveiled 1.2 micrograms per kg of Aflatoxin M1 in milk products manufactured on October 18, by Mengniu’s Meishan branch in Sichuan Province.

Advancements in communications and greater consumer sophistication is putting pressure on companies to ensure better quality controls in F&B production and distribution. By Didier Lacroix, senior VP, international sales & services, Cognex

The amount detected was more than double the permitted 0.5 micrograms per kg limit.

Fortunately, the problem was discovered before the products hit

the market. Despite the company giving its assurance to ensure more stringent super visor y oversight, it failed to appease members of the public as they voiced their anger to the press.

Based on an announcement m a d e b y t h e c o m p a n y, i t believes that the contamination was caused by mouldy and deteriorated fodder, which was consumed by milk cows at a dairy-breeding farm.

In another article by Global Times in February this year, Synear, a supplier of frozen dumplings, was embroiled in a food safety scandal after claims from customers that a band-aid and foam had been found in the company’s products; photos of the tainted food items were posted online.

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For many manufacturers, machine vision can be the preventive answer to such problems.

E v e n i n s i t u a t i o n s w h e re contamination of food products are detected, the technology can play a pivotal role in locating the affected items and tracing the problem back to the source.

Sight Saves In an automated vision setup, cameras are deployed along the manufacturing line to individually inspect each product that passes by. The cameras can be programmed to carry out checking processes, allowing the system to detect foreign objects (eg: rusty nails, glass fragments, and yes, even band aids) in food products.

In the case of the dumpling

manufacturer, the presence of unauthorised items could have been detected even before the product packaging was sealed, sparing the company from the negative publicity, and having to re-build its reputation in the market.

Applying the same technology for a different purpose, the system can also be programmed for absence/presence verification, for example, to help a powdered milk manufacturer ensure that each can or tin contains a scoop.

The system can be designed to alert the operator or to divert the tin to a separate holding location, in the event of a violation of the rule.

A robust system should also be able to take the checking process further and be able to detect

other exceptions like multiple scoops, and scoops that are of an incorrect shape, size or colour.

The same powdered milk manufacturer can also benefit from a system that is able to read and store images of packaging and barcode information.

Advancements in vision systems allow such information to be captured in hard-to-read situations at a 100 percent accuracy rate. For example, a tin could present itself in a variety of different orientations or may even be upside down as it passes the camera.

And since these automated Quality Control (QC) processes have to be carried out while the production line is running at full speed, it is a more favourable alternative to manual QC, where-

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The In-Sight series of vision technology features a software algorithm that separates the good bottles from those that have been wrongly capped.

by human operators are lined up along the conveyor belt to perform random inspections.

Besides being unable to look at every single package, it is also impossible for operators to ensure that barcode information is correct.

Human Weakness Moreover, a human eye-driven QC system is subject to a number of variables such as operator judgement, level of alertness and emotions. Mistakes and a resulting drop in standards usually become apparent toward the end of work shifts.

Besides this, any production errors that are discovered by operators could go reported, keeping management unaware of problems until it is too late.

All these factors mean that it is impossible to ensure the consistency, reliability and repeatability that machine vision can deliver.

For facilities that manufacture a variety of bottled or capped container products, mix-ups may occasionally happen, resulting in caps being mistakenly screwed onto an incorrect bottle. At production speeds of 50,000 bottles per hour, manually picking

out such mistakes would prove a challenge even for experienced operators.

A series of vision technology able to cope with such demands features a software algorithm that separates the good bottles from those that have been wrongly capped. Another feature is scalability, where the system can be upgraded to cope with increases in production speed by installing additional cameras.

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Bottles and jars whose labels are out of alignment, can also be identified and separated from the rest of the batch. Additionally, packaging that has been ‘doublelabelled’ or where a second label has been accidentally pasted over the first, can also be picked out.

Since images of each inspected item can be captured and stored, the system is able to generate reports and visual representations of items that do not meet the set of programmed rules and requirements.

This is a useful tool for helping management to identify what went wrong and to subsequently take remedial or preventive action. In situations where the company is accused of negligence in food safety, these records can help to track down the problem – or serve as counter-evidence to disprove the accusations.

Ensuring quality comes with additional benefits: quality products command higher prices.

On the production line, this also helps to reduce waste and scrap costs – it allows the manufacturer to check raw materials and workin-progress for possible defects before adding value.

Reading The Barcode Vision systems can be applied to processes where barcode information such as manufacture and expiry dates on product packaging needs to be verified.

Such information may be printed on the label or directly marked on the packaging (eg: at the base of tins and cans). An effective system should be able to read both types.

In addition the system can also identify incidences where the barcodes may be missing.

By checking such information, misplaced cans that are not meant for that particular batch production can be quickly

removed before the product leaves the facility.

From a consumer perspective, correct expiry dates are important as they determine whether a particular food item is still safe for consumption. In the event of consumer complaints, batch information such as time and location can help manufacturers to identify problems quickly and less expensively.

Taking it from a logistical point of view, barcodes aid in the distribution of products and allow the tracking of goods to market. It also helps the company to trace raw materials to the source and the location of unfinished items within the production facility. By enforcing traceability, companies take a step further in preventing counterfeit products from entering the supply chain.

As two-dimensional (2D) codes are gaining popularity due to their ability to store more information than 1D barcodes, readers should be able to handle both barcode types with ease.

Machine vision can also be used to guide robots in the picking and sorting of items; it

can be used to locate items in two or three-dimensional space.

It provides the information to control a robot’s path and offers accuracy and speed in operations such as palletising and conveyor tracking. This allows the elimination of costly fixtures and enhances productivity, allowing manufacturers to make multiple products on the same production line.

A manufacturer of snack food for example, can adopt this technology to locate chocolate bars on a conveyor belt and instruct robotic arms to pick and place them in the correct boxes.

Similarly, a bottler of soft drinks can mount cameras directly above a conveyor to ensure that bottles are properly aligned for filling.

Sense Of Sight With the productivity and efficiency that is offered by vision systems, manufacturers can reduce the reliance on human resources. Operators that were previously deployed along the production line for laborious checking processes can be retrained and relocated for tasks that require greater intuition and decision-making. In addition, any future ramping-up of production speed and output would not require a corresponding increase in labour resources.

With machine-sight driven technology, companies can improve their bottom line, ensure that standards are maintained and facilitate both upstream and downstream logistics. All these make it easier for F&B producers to fulfil to the increasing demands for better food production, distribution – and safety.

For more information, ENTER No: 0330

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Packaging often plays a key part of a consumer’s buying decision. Consumers may be attracted by how easy it is to open a pack, because it reassures them that a product is secure, or by an eye-catching design or on-pack promotion. Printed tape and labels can help deliver many of these benefits.

Printed message tape, tear tape and labels not only provide functional advantages for packaged consumer goods such as easy opening or resealability. They are also an ideal medium to carry branding and communication messages

to the consumer, or brand protection technology to help businesses fight against product counterfeiting.

They can help packages be more effective and meet the demands to securely contain,

retain greater consumer loyalty.

As an example, tear tape can be applied easily on both filmic overwraps and shrink sleeves, ensuring its easy-open benefits can be introduced across a range of products.

Label For Identity Printed tape and label solutions can enhance branding and pack functionality for food and beverage manufacturers. Bertrand Tellier, director of sales-Asia, Payne protect, preserve, inform and promote goods at optimal cost and minimum environmental impact.

Packaging Functionality If you have trouble opening the pack, the feelings of frustration, anger and disappointment will reflect badly on the brand, negatively affecting the chances of a repeat purchase.

Independent research has underlined the importance of easy opening among consumers of all ages and, significantly, pointed to its important contribution to brand image.

Adding easy opening can be cost-effective, quick and simple.

The company’s research suggests that brands that are easy to open

The removal of knives and scissors also minimises product damage and waste. Self-adhesive tear tape for opening cartons, boxes and courier envelopes provide a fast, no-knife method that ensures goods are not damaged on opening.

Resealability is also a key issue in packaging, keeping goods fresh and allowing them to act as a functional storage solution.

Labels or tapes with a resealable adhesive can be easily located on the outside of the product’s primary packaging. Users simply open the pack, consume or use some of the contents, fold the pack back on itself before peeling back then placing the tape or label over the top, securing the rest of the product.

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APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

33

For consumers, resealable packs offer a wide range of benefits. They act as a portion control mechanism and help cut food waste, with no need to throw away any unused product, or move the contents into a separate storage container.

The packaging is much more functional and intuitive, helping to keep food cupboards tidy and being easy to locate and to use. There is also evidence that consumers are willing to pay a small extra premium for products in packaging that offers this type of extra functionality.

Promotional Impact Self adhesive tapes or labels offer trouble free application even at the fastest wrapping speeds and conform to relevant food packaging regulations.

Brands can therefore run fixed-term promotions and communications, or quickly change

enhance the product’s overall appearance as the message tape appears to be an integral part of the pack design.

When applied to the inside of a variety of packaging formats, including flow wraps, over wraps and roll wraps, tapes combine easy opening with additional promotional possibilities. Digital print enables printed tapes or labels to carry variable data, such as a unique code, allowing brand owners to add a promotion to individual product packs. In the case of tear tape, this means that it not only provides easy opening, but also ensures the code is at the consumer’s fingertips for entering

or multi-page label can provide valuable extra space for on-pack information, whether to cope with legislative requirements, multiple languages or just smaller pack sizes.

Digital print enables printed tapes or labels to carry variable data, such as a unique code, allowing brand owners to add a promotion to individual product packs. between them, without changing the whole packaging design.

This saves money and minimises environmental impact by reducing waste and origination fees.

Many companies are expressing increased interest in the ability to integrate promotions within their pack design. High colour graphics and sophisticated print provided by a number of tape and label manufacturers ensure maximum impact and

promotions online or via SMS registration, providing a valuable tool for brands to engage with their consumers. Other options include the printing of QR codes, linking consumers through to the product website.

In addition to promotions, brands and products are often faced with the challenge of carr ying large amounts of information and in multiple languages. In this case, a tape

Security Assurance Tear tape and labels build tamper evidence into a product by demonstrating whether someone has opened or tampered with the goods, as well as featuring other overt and covert security features. These features offer consumers peace of mind, guard manufacturers against lost revenue and help build trust in their brands.

Counterfeiting is a problem facing many brands particularly in food and drink and other consumer goods, eroding sales and tax revenues, and compromising brand equity, which ultimately damages consumer confidence. Fortunately for manufacturers, there are options available to combat the counterfeit industry.

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34

Overt Technology Overt technology aids distributors, retailers and consumers, in particular, in identifying genuine products, while also assisting enforcement agencies in identification. These technologies include options such as holograms, colour shift inks and distinctive, hard-to-copy patterns on the packaging.

The security of the products that these overt technologies enhance can be further improved through the use of covert and forensic technologies. Covert technologies allow manufacturers, distributors and enforcement agencies to identify genuine products, and by elimination, counterfeit products too.

Covert Technology Covert technologies are the ultimate line of defence against counterfeiters, in that they are by their nature hard to spot, and therefore, hard to counterfeit.

Covert options range from inks that can only be seen under UV light to micro printing. Forensic options are those technologies which can be evaluated in a laboratory and add greater strength to a security solution.

Using a self-adhesive label is a flexible way to integrate brand protection onto packaging and products. With these latest technologies, label stock in sheet or reel format can contain a combination of security technologies.

These enable brand owners to react effectively to the potential problems of counterfeiting that occur in the distribution chain and market place.

Jaylopez, Philippines

There are three main types of anti-counterfeit technology that manufacturers can incorporate into their packaging: overt, covert and forensic.

Environmental Considerations Specific to tear tape in board or secondary packaging applications, tape avoids the need for alternative opening methods, such as perforations. This means secondary packaging’s strength is retained, reducing product damage that can occur during transit. Furthermore, as tape does not weaken the board, associated increases in board usage can potentially be avoided, delivering potential environmental benefits in terms of reduced material consumption and lighter weight materials.

In terms of tape’s own environmental credentials, MOPP and PET films can be recycled where facilities are available. The Packaging and Film Association (PAFA) estimates that over 300,000 tonnes of plastic film every year is recycled, very often into ‘long life’ products such as durable weather-proof street furniture including bollards and park benches as well as into refuse sacks for use in the waste industry.

People are demanding functional design with ease of use, so packaging solutions for food and beverage companies must be multi-layered – delivering combinations of functionality, on pack impact and security.

Tapes and labels can deliver many packaging benefits, cost effectively and with minimal environmental impact, helping manufacturers to meet consumer demands and make their products stand out.

For more information, ENTER No: 0331

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Enquiry Number

3075

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

36

Sodium:

Much OR TooLittle Too

Dubravko Sori, Zagreb, Croatia

It seemed that for years marketing lowsodium foods was a thing of the past, but suddenly lowsodium and reducedsodium foods have re-appeared in the limelight. By Henk Hoogenkamp

Salt is an important nutrient for the human body. Sodium, potassium and calcium salts are essential for all nerve cell activity, for muscle movement, and for osmotic balance of the body fluids.

Over the last 50 years, use of salt has skyrocketed mainly caused by increased consumption of processed foods and meats. On a molecular weight basis, sodium chloride is 39, 34 percent sodium

and 60, 66 percent chloride. The Food and Drug Administration (FDA) standards allow regular table salt to contain up to two percent additives such as anticaking agents and processing aids.

Convenience motivated consumers want fresh flavour, while at the same time demanding all-natural ingredient labels. Time tested additives and ingredients such as salt, phosphate and nitrite are now often challenged and removed from the formula. Yet, the removal of these components might have unwanted side effects such as the increased risk of oxidative rancidity that leads to off-flavour development and unattractive discolouring.

In most developed countries, salt intake has risen to 150 mmol (=3,600 mg of sodium) per day or some nine grm. This is about double what the body needs to sustain optimal health. American men between the ages 30 and 39 are by far the highest consumers of sodium, ingesting an average of about 4,500 mg per day. Processed foods and meats are the primary source of salt overconsumption, hidden in pizza, salad dressings, deli-meat, formulated hamburgers and chicken foods.

INGREDIENTS & ADDITIVES

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

eventually be further reduced to 2,000 mg a day.

It is valid to ask if processed meat products fit the parameters of lifestyle foods, and the answer is a resounding, ‘yes’. Not only are meat products a universal favourite in nearly all cultures, but meat is also a center-of-the-plate food that is versatile, wholesome and a source of protein and minerals, like iron and zinc.

Side-Stepping Phosphate It is also expected that phosphate additives used for meat and food manufacturing will regain

Stoonn, Thailand

To Salt Or Not To Salt Salt content is another front in the healthy food fight. Of course, it is not the saltshaker, but processed foods that are the source of most of the dietary salt consumed on a daily basis.

An estimated 70 percent of total dietary sodium chloride (NaCl) intake comes from processed foods, such as canned soups, bread, snack foods, deli meats, cheese and condiments.

Salt or sodium chloride reduction will not be an easy task to accomplish. For starters, virtually ever y replacement

Processed foods and meats are the primary source of salt overconsumption, hidden in pizza, salad dressings, deli-meat, formulated hamburgers and chicken foods.

option is markedly more costly.

Furthermore, many people would say no when asked if salt reduction or elimination is switching to an alternative synthetic or chemical additive.

It is unrealistic, however, to expect the food industry to lower the sodium content in food products overnight. Aside from the fact that consumers are accustomed to a certain flavour profile, many technical hurdles to removing salt from food formulations are still unsolved.

For healthy people a consumption of six grm of salt is an attainable goal. Perhaps, salt intake can

new discussions. Of course, in Germany the use of phosphates in processed meat products is strictly regulated and even forbidden in most meat products.

In most other countries, the use of phosphates is vaguely regulated to inclusion levels up to 0.5 percent.

Elevated serum phosphate concentrations are possibly correlated with mortality in people with chronic renal failure that exposes organ calcification, while high levels of phosphates in healthy people have been associated with cardiovascular disease.

For starters, it is necessary to distinguish between natural ( o rg a n i c ) p h o s p h a t e a n d chemically-derived phosphates.

Natural or organic phosphates are found mainly in protein-rich foods such as meat, fish, eggs and dairy.

In contradiction to organic phosphate, industrially processed food has much higher levels of added (poly) phosphate in order to obtain certain product modulations and or cost advantages.

For example, chemically derived phosphates are used as preservatives, yield manipulating agents, acidity buffers, emulsifying support as well to intensify flavour and reduce warmed-overflavour in cooked meat products.

Phosphates are also frequently used as ‘melting salt’ in soft or spreadable cheese, not to mention its use in soda’s and dry-blended powdered beverages.

Depending on legislation, specifically in the processed meat industry, phosphate is probably t h e m o s t f re q u e n t l y u s e d additive in nearly all categories: emulsified, coarse, enhanced and whole muscle meat products.

All these combined industrial uses have doubled the average daily intake since 1990’s: from just under 500 mg/day to 1,000 mg/day. Perhaps time has come for the collective food and meat industry, to label the presence

Ove Tøpfer, Østfold, Norway

37

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38

Salt Solutions For meat processors, salt offers yield, product stability, and antimicrobial and spoilage reduction, shelf-life extension, while consumers prefer the flavour sensations of salt. Salt also blocks the growth of botulismcausing bacteria and prevent premature spoilage.

There are a number of methods to reduce and/or replace sodium. It is important, however, to implement a strategy to gradually reduce sodium levels in food and meat products to allow consumers to adjust their palates over time. There are basically three options to reduce sodium levels: Straight Salt Reduction Straight salt reduction can be achieved to a certain point and by using other ingredient hurdles like lactate and diacetates, as well as by considering process systems, such as high-pressure and packaging.

Although research is still in the early stage, there is growing evidence that umami flavours can boost the perception of saltiness.

Umami often is described as savoury and hearty flavour. By reducing sodium, the void can be filled by increasing certain herbs and spices. Beyond flavour, replacing salt entails challenges such as food preservation and texture.

Optimised Salt The use of optimised salt, such as flake salt is another possibility.

Flake salt crystals generally have a larger surface area that might be beneficial especially when speeding up interaction processing time.

Both processors and suppliers

agree that the use of potassium chloride is by far the best way to mimic sodium chloride reduction, which allows some 50 percent substitution. It should be taken into consideration, however, that potassium chloride can negatively influence taste by creating bitter notes and ‘metallic’ tastes. This usually requires the necessity of masking with flavour enhancers such as hydrolysed proteins, yeast extracts, sugars and spices.

Salt and sausage are intimately linked, and the extraction and solubilisation of myofibrillar proteins is achieved by sodium

is not only much more expensive, but also has inherent drawbacks. Ingredient suppliers are developing multi-layered formulations and exploring the use of pseudo-sodium alternatives to help food formulators enhance salt perception.

As a general rule, most sausage formulations specify for every 100 kg of raw meat emulsion, two kg of salt and 1 kg of sugar. In Europe, these levels are somewhat lower and are typically 1.6 kg of salt and 0.5 kg of sugar. The exception of this is Scandinavia, where typically

Daniel Andres Forero, Cundinamarca, Colombia

of added phosphate not only qualitative, but also quantitative.

For meat processors, salt offers yield, product stability, and antimicrobial and spoilage reduction, shelf-life extension

chloride. Reducing sodium levels may negatively impact emulsion stability and texture, as well as sensory quality. When lean sausage meat is emulsified, extreme care should be given to avoid an overdose on sodium chloride that could cause water to be drained from the meat muscle fibers, instead of solubilising the protein.

Salt Substitute Replacing common salt with alternative ingredients, such as potassium chloride, monosodium glutamate (MSG) or hydrolysed vegetable protein (soy sauce)

higher amount of carbohydrates (skim milk powder) is used in frankfurter-type sausage.

T h e s e l e v e l s , h o w e v e r, provide a good starting point when reformulation projects require lower sodium levels. In this respect, it should also be noted that functional ingredients like soy protein usually have hidden levels of sodium. These undeclared levels should be factored in and become part of the total salt analysis.

For more information, ENTER No: 0340

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Baking Solutions:

Crumbly On Demand

When it comes to baking, sucrose esters can give increased mixing tolerance of dough or batter, improved crumb softness, shelf life and freezethaw stability. By Sawa Himeno, deputy manager, overseas sales, Dai-ichi Kogyo Seiyaku

Emulsifiers contribute a wide range of effects in starch-based foods, such as emulsification and aeration, protein-strengthening and complex starch. Not only do sucrose esters of fatty acids surpass these general effects that are required by the modern baking industry, they even enhance the scope of technical effects.

It is this range of technical effects that makes sucrose esters of particular value in the baking industry. Sucrose esters are obtained by esterifying sucrose with edible fatty acids. By varying the degree of esterification of the

sucrose molecule it is possible to obtain emulsifiers with hydrophilic-lipophilic balance (HLB) values ranging from one for the higher esterified esters (low mono esters), up to 16 for the low esterified esters (high mono).

The main benefits of sucrose esters are that it has a wide HLB spectrum, is neutral in taste, odour and colour, soluble in (cold) water, and is stable under high-temperature short time (HTST) conditions. Moreover, the ingredient is natural and suitable for vegetarian solutions.

Baked Goods Sucrose esters in baked products can give increased mixing tolerance of dough or batter, improved crumb softness, shelf life and freeze-thaw stability.

They are used in the baking of products such as biscuits, sponge cakes, bread and frozen dough.

The functionalities of sucrose esters in baked goods, besides

Michael Faes, Switzerland

Mateusz Atroszko, Szczecin, Poland

40

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their emulsifying properties, can be divided into two main areas: Protein Interaction The chemical structure of sucrose esters enables them to interact with the proteins present in flour, by means of hydrophilic and/ or hydrophobic bindings. The result is a more flexible gluten network, which is better able to withstand the mechanical forces applied during intensive kneading, ensuring maximum gas retention.

Starch Complexing The non-ionic character of sucrose esters enables them to complex readily and effectively with amylase, present in flour.

It is assumed that, like other emulsifiers, the fatty acid chain is trapped within the helical conformation of the amylase molecule. The resulting complex delays starch gelatinisation and starch retrogradation. A soft crumb structure, large volume and extended shelf life are the result.

Recipe Hard biscuits Ingredients

Soft biscuits (Parts)

Ingredients

Wheat flour 85 Corn starch 15 Sugar 22.5 Grape sugar 2.5 Oil/fat 20 Sweetened condensed milk 10 Baking powder 0.8 Salt 0.6 Flavor 0.2 Water 20 Sucrose Ester HLB 11 As prescribed

(Parts)

Wheat flour Sugar Oil/fat Eggs Baking powder Salt Flavor Sucrose Ester HLB 11

100 50 50 20 0.8 1 0.2 As prescribed

Table 1: Emulsifier Effect To Biscuit Texture Emulsifier

Hard biscuit Mouthfeel

Soft biscuit Mouthfeel Shortness

Sucrose Ester HLB 11

A

A

A

Monoglyceride

E

C

C

None

E

E

E

Emulsifier dosage: 1.5 percent to wheat flour Evaluation: A=Very good; B=Fine; C=Not quite good; E=Inadequate

Application To Biscuits Adding sucrose esters in the production process of biscuits helps miscibility of oil/fat into the dough due to its emulsifying property. This improves spreadability of the dough and the resulting biscuits are shorter and have better/smoother mouthfeel.

Results The dough containing sucrose ester HLB 11 has better spreadability. The biscuits containing the ingredient also has better texture, with a smoother mouthfeel. (see Table 1).

Michael Ruru, Jakarta, Indonesia

Performance Tests To conduct the performance tests, the following recipes were used.

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ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

42

Type: White layer cake

Type: Sponge cake

Ingredients

(Parts)

Wheat flour Sugar Egg white Shortening Butter Baking powder Salt Milk Sucrose Esters

100 100 70 25 10 4 2 20 As prescribed

Ingredients

(Parts)

Wheat flour Sugar Dextrin Skimmed milk powder Salt Baking powder Dried eggs Water Sucrose Esters

100 93 40 10 2 5 15 100 As prescribed

Maare Liiv, Tallinn, Estonia

Table 2. Effect of sucrose esters on the preservability of sponge cake Preservability Sucrose esters

Application To Cakes Sucrose esters have the following effects when applied to the production process of cakes: • Adds volume • Softer and smoother texture • Increase shelf life Sucrose esters give the above advantages because of its foaming power, foam-sustainability, oil/ fat-emulsifying property and anti-aging power of starch.

These properties are especially prominent for the grades of sucrose esters of high HLB.

Sucrose Ester HLB16

Mono-diglyceride

Compressive stress (g/cm) In 24 hours

In 48 hours

Blank

55.0

66.3

Sucrose Ester HLB 11*

45.0

50.0

Sucrose Ester HLB 16*

43.5

48.1

* Dosage: 2.5 percent to flour

Figure 1. Effect of sucrose esters on the rate of volume increase of white layer cake

As sucrose esters are in powder form, it can be easily blended into the cake premixes.

Performance Tests To conduct the performance tests, the following recipes were used for the cakes. The cakes are made in all-in-one-mix method. Volume of the cakes was measured by the rapeseed method. Compressive stress was measured to determine softness of the cakes.

Results Adding sucrose esters of high HLB raises the volume and enhances

softness of the cake because of its foaming power and foamsustaining ability. Also, sucrose esters’ emulsifying ability makes shortening disperse evenly, which results in smoother mouthfeel of the cake.

The addition of sucrose esters with high HLB keeps softness of the cake longer, because sucrose esters have the ability to form a compound entity with starch and prevent the starch from aging.

For more information, ENTER No: 0341

Enquiry Number

3082

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

SP Veres, Auckland, NZ

44

Allergen-Free Baking:

Free Eggs

For religious, allergy and dietary reasons, more and more people are looking for high quality, egg-free products, including cakes.

This growing demand is increasing the pressure on manufacturers to create delicious cakes, which looks and tastes as mouth-watering as traditional egg-based cakes.

However, creating egg-free cakes is challenging. Eggs provide vital binding, emulsifying and foaming qualities. Importantly, it creates a light and fluffy texture in cake making. Until now, this has made eggs extremely difficult to replace.

Specialty starches, however, provide a unique way to replace

from

The demand for delicious moist cakes continues to grow among consumers and manufacturers alike. So too, is the interest in eggfree formulations. By Finna Natacia, applications manager for bakery, National Starch whole eggs while still creating a soft, moist and delicious texture, boasting eating qualities very close to traditional cakes. High performance specialty starches

are easily incorporated into existing formulations without requiring processing changes. The specialty starches enhance texture, handling and water absorption.

Baking Eggs-perts The boom for egg-free and vegetarian cakes is accelerating, particularly in India. With about 480 million vegetarians in India - 40 percent of the population – consumers are looking for egg-free sponge cakes, pound cakes, and packaged cake bars with a long shelf life, as well as cake premixes for easy baking at home.

Traditionally, cakes use flour, fat, sugar and eggs as key ingredients. Among these ingredients, eggs are vital for aeration, foaming and emulsifying.

They also provide structure to the cakes, help bind the ingredients

INGREDIENTS & ADDITIVES

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

45

together and keep the cakes moist. The fat content of the egg yolks generates this moist texture and also adds flavour, colour and lightness.

For many years, no one could conceive making cakes with a light and fluffy texture without the assistance of eggs.

Challenges In Formulation Since eggs play such an essential role in cake making, it is perhaps understandable that developing a quality, light cake without eggs is challenging. Maintaining a desirable texture and appearance is the main problem. Egg-free cakes have a tendency to fall apart, and be very dry and crumbly.

This dryness is the result of a lack of liquid to provide moisture, while the crumbliness is caused by insufficient binding agents.

Other typical quality issues relate to volume expansion and cracking.

For window bakeries, upon slicing the egg-free cakes to commence decoration, very often the cake would crack and crumble.

This leads to handling issues and potentially high wastage. Egg-free cake premix manufacturers also face the same challenges when their products are used.

In the retail market, on the other hand, the main challenges are around keeping the eggfree cakes soft and moist over the desired shelf life of three to six months.

Challenges in modern industrial baking are prompting manufacturers to look for solutions to address processing concerns and quality issues, while meeting growing consumer demand for moist, soft, tasty and fluffy cakes without eggs.

Egg Alternatives/Replacers Many ingredient manufacturers

have tried to develop an egg replacer that can create an egg-free cake without losing the baking and eating qualities eggs provide. This challenge for the technical community has required extensive research and various options have been tested and evaluated again and again.

Today, a few types of egg replacers are available in the market, typically made by using a variety of ingredients ranging from modified starch to milk ingredients, hydrocolloids and emulsifiers. But not all egg replacers deliver the desired volume, appearance and eating quality. Some still produce dry and crumbly cakes, while others create formulation issues or are simply not cost effective.

Due to its functionality, whey protein concentrate is now commonly used to replace egg protein in egg-free cakes.

With certain fractionation and modification technologies, whey protein concentrate is able to provide egg-like characteristics.

The high protein content also helps to form the structure of eggfree cakes, while the foam stability increases with the amount of protein in solution.

Whey protein concentrate with higher protein content will have improved functionalities compared with concentrates with lower protein content. Typical

Eggs play such an essential role in cake making, it is perhaps understandable that developing a quality, light cake without eggs is challenging.

Whey Protein Concentrate Whey protein concentrate is an excellent protein source derived from dairy. It has many functional properties. The basic functionalities include whipping or foaming, emulsification, high solubility, gelation, water binding and viscosity development. In baked products, it can also increase volume, develop softer crumb and good colour through Maillard browning reactions.

whey protein concentrate used in egg-free cakes application has 80 percent protein, however the use level could be high. Typical dosage is about five to eight percent of the total recipe.

A l t h o u g h w h e y p ro t e i n concentrate is a strong performer in egg-free cakes, its rapid price increase and high use levels have encouraged egg-free cake manufacturer to look beyond whey for other egg replacers.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2012

46

Specialty Starch Starch consists of amylose and amylopectin, which are polymers of glucose, respectively linear and branched. Native starch can be used in food applications; however, it has limitations, including a loss of viscosity and lack of tolerance to shear and temperature.

Hydrocolloids A series of hydrocolloids have been evaluated to replace egg protein in egg-free cake applications, encouraged by their ability to increase viscosity and provide emulsion stability.

These include gum arabic, xanthan gum, guar gum and carageenan and hydroxypropylmethylcellulose (HPMC). HPMC, xanthan gum and guar gum are the most common. Studies of the microstructure of egg-free cakes crumbs show that hydrocolloids perform best when emulsifiers are also present.

Emulsifiers Emulsification is an important part of the cake making process, with egg the standard emulsification ingredient in traditional cakes.

Eggs act as an emulsifier of fat, keeping it in suspension rather than allowing it to separate. In egg-free cakes, the function of egg as an emulsifier is replaced by using emulsifiers.

Typical emulsifiers used in egg-free cakes include glycerol

offer good functionality, both during processing and on the shelf. Using modified starch in traditional cakes is known to provide softness and moisture, enhancing the freshness of the cakes. However, when this existing modified starch is used in egg-free cake applications, it can create a gummy and sticky texture.

With certain modifications and using a combination of processing methods, a specialty starch that can replace egg in egg-free cake applications is now available.

Dave Edmonds, UK

monostearate (GMS) and sodiumstearoyl-2-lactylate (SSL). Using a combination of emulsifiers and hydrocolloids can help increase the batter viscosity and the specific gravity, by incorporating more air into the cake batter.

Research has also shown that the protein matrix appears more uniform with the presence of both hydrocolloids and emulsifiers.

Using a combination of emulsifiers and hydrocolloids can help increase the batter viscosity and the specific gravity, by incorporating more air into the cake batter.

To enhance their physicochemical properties as well as their performance, starches are modified using a variety of methods. A modified food starch undergoes one or more chemical or physical modifications, allowing the starch to function properly under high heat and/or high shear frequently during food processing, cooling or freezing, or to change their viscosity and texture.

Modified starch is easy to use and performs extremely well in many food applications. In traditional cakes, it is able to

The specialty starch is able to provide emulsification and aeration functionalities. It enables effective whipping, and stabilises the emulsion and foams during baking, resulting in eggfree cakes that have volume and a fine cell structure. Its rheology profile, with a relatively low gel temperature, builds viscosity more quickly when heated, an important attribute in egg-free cake making. The egg-free cakes produced are stable and do not collapse after baking.

In addition, this specialty starch also acts as a binder for

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

47

Opportunities Ahead Specialty starch offers manufacturers a delicious, soft and moist egg-free cake with a texture and eating quality that is close to traditional cakes. Moreover, it delivers a cost saving advantage by partially replacing whey protein concentrate or other milk

solids, without changing the overall eating quality of the cakes.

The technology opens up oppor tunities for cake manufacturers to enter the fastgrowing new market segment of ‘egg-free cakes’. Around the region, more and more consumers are seeking this for religious reasons, allergen-free needs, or for a healthier option.

Importantly, replacing eggs with egg alternatives or replacers in the form of specialty starch provides manufacturers the opportunity to save on the cost of raw materials, storage and handling, and helps extend shelf life by reducing the incidence of spoilage.

For more information, ENTER No: 0342

3051

replace expensive ingredients, in particular whey protein concentrate or other types of milk proteins, providing significant cost advantages.

By partially replacing the milk solids with specialty starch, egg-free cake manufacturers can develop more competitive recipes. To date, this benefit alone has resulted in increased value for specialty starch in eggfree cake applications.

Enquiry Number

the other ingredients. With its ability to improve the moisture holding capability and retain the cake’s moisture over shelf life, using this modified specialty starch as an egg replacer helps to minimise or eliminate dryness and crumbliness. In other words, it helps to prolong the product’s shelf life.

This is particularly critical for packaged cake bars, which have a long shelf life. By being softer and more moist, it helps to minimise cracking when slicing cakes for decorating.

These advantages have helped both bakery shops and window bakeries solve handling and high wastage issues.

Using specialty starch in eggfree cake applications provides an opportunity to partially

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Child Nutrition:

The

Right

WHEN women become pregnant, they need to pay extra attention to their nutritional intake. Many take supplements to ensure that they receive an adequate supply of vitamins and minerals, including the all-important folic acid.

Infants and small children need high levels of nutrients to Another key ingredient for help them grow and develop, and may be at risk of nutrient both maternal and infant nutrideficiency if their daily diet is lacking essential vitamins, tion is docosohexaeonic acid minerals and functional ingredients. By fennywaty sjafeih, (DHA), an essential fatty acid that infant nutrition segment manager, dsM nutritionals offers a number of benefits for both mother and child.

Infants receive DHA, and another key omega-6 fatty acid arachidonic acid (ARA), through placental transfer and then via breastfeeding or infant formula. Rates of exclusive breastfeeding in Asia differ from country to country, and although participation is increasing across the board, bottle-feeding is still the preferred choice for many mothers.

In recent years, much research has been done into the role omega-3s play in the children’s health arena. Here, Rob Winwood, from the company’s scientific communications, discusses DHA and its impact on infant immunity and brain, heart and eye health.

Essentials

the oMeGas The three most common omega-3 fatty acids are: DHA, EPA (eicosapentaenoic acid) and ALA (alphalinolenic acid). The most beneficial omega-3 is generally thought to be DHA, a structural fatty acid

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From foetus to early childhood, DHA improves the function of the brain and heart, and enhances the child’s immunity. The benefits start in the womb, where the ingredient contributes to the healthy development of neurons in the foetal brain.

found in the brain and retina and a key component of heart tissue.

Although the body can convert ALA into DHA, the process is ineffective, with a less than one per cent conversion rate. Research undertaken by the International Society for the Study of Fatty Acids and Lipids (ISSFAL) showed that preformed DHA is more effective in raising blood and breast milk levels of DHA than ALA alone.

Omega-3s are principally found in oily fish such as salmon and tuna, limiting options for individuals who are vegetarians or those who avoid eating fish. Fortunately, there is a commercially available alternative.

In recent years, algae has emerged as an efficient

and environmentally friendly form of DHA. In fact, fish obtain DHA from consuming algae, so, by going straight to the source, consumers are getting DHA from the same natural route that fish do. dIffeRent feedInG Methods From foetus to early childhood, DHA improves the function of the brain and heart, and enhances the child’s immunity.

The benefits start in the womb, where the ingredient contributes to the healthy development of neurons in the foetal brain.

This is especially important in the final trimester of pregnancy when the brain is growing rapidly and around 70 percent of nutrient intake is being put towards brain development. After birth, DHA and ARA are obtained through dietary sources (initially breast or bottle feeding).

Despite the benefits of DHA and ARA for infants becoming more well known, intake in many countries remains quite low. Countries like Japan are an exception to this rule, as oily fish is an important part of the daily diet for many Japanese consumers.

To prevent deficiency, ISSFAL and Perinatal Lipid Nutrition (PeriLip) recommend supplementation for women at this important time. These messages are having an impact in some Asian markets, with supplement sales increasing. Chinese consumers, for example, now purchase just over 10,000 tonnes of EPA and DHA per year.

Many experts see DHA and ARA as a vital component of any In recent years, much research has been done into the role omega-3s play in the children’s health arena. ly, dA me ha Mo

t gyp a, E dri n xa Ale

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formula. Recommendations published by panel of international child health experts state that infant formula should include DHA and ARA to guarantee healthy development of the brain, heart and eyes.

Beyond Infancy In addition to normal brain function, many experts believe that DHA and ARA could play a pivotal role in strengthening infant immunity.

There is evidence that both these fatty acids play a key role in the child’s resistance to infection and other disorders of the immune system, increasing the activity of phagocytes, white blood cells that effectively ‘eat up’ potentially harmful bacteria.

A recent study published in the Journal Of Pediatrics reported that The DHA Oxford Learning and Behavior (DOLAB) study carried out When children receive enough DHA at the University of Oxford in the UK, involved 360 normal ability children and ARA, infant developmental aged between seven and nine, but who outcomes show improved results, were rated in the bottom third of their class for reading. such as eye-hand coordination at The children were supplemented two and a half years of age, and with 600 mg per day of algal DHA. The improved attention skills at age five. primary aim of the study was to see how DHA affects reading, behaviour and working memory. The study is now complete and the results have been babies whose mothers were supplemented with analysed. The study results are planned to be made DHA and ARA overcame colds much quicker than public later this year in a suitable academic journal. control subjects. Infants at one month experienced 26, 15 and 30 percent less duration in coughs, In A Nutshell Infants and small children need high levels of phlegm and wheezing, respectively.

DHA intake continues to be important for mother nutrients to help them grow and develop, and may and child after birth, as it contributes not only to be at risk of nutrient deficiency if their daily diet is cognitive function, but to heart health and visual lacking essential vitamins, minerals and functional performance. When children receive enough DHA ingredients, such as DHA and ARA. Normally consumed from oily fish, such as and ARA, infant developmental outcomes show improved results, such as eye-hand coordination at salmon or tuna, the benefits of omega-3s for all two and a half years of age, and improved attention stages of life, and particularly for maternal and infant nutrition are numerous. However, concerns skills at age five.

Unlike baby and young infant health, the benefits about the environment and the sustainability of fish of omega-3s in childhood is still a relatively under stocks have led to algae emerging as an effective and researched area. Recognising this, the company is popular form of the essential fatty acid. currently supporting a double-blinded randomised For more information, study to demonstrate the beneficial effects of DHA ENTER No: 0350 on children.

Where It All Comes Together

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✓ Sweet Pastries

and tailored application expertise.

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Enquiry Number

2700

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Food allergy is an immune response triggered by eating certain foods. The reaction may range from mild symptoms such as rashes, gastrointestinal discomfort and nasal congestion, to serious life threatening reactions, which can cause shock, sudden drop in blood pressure and shortness of breath.

Although there are some drugs available to treat symptoms of

seven Asian countries have developed specific guidelines on food allergen labelling, many of those closely following the recommendations of the global b o d y, C o d e x A l i m e n t a r i u s (Codex).

The Codex Alimentarius Commission Committee for Food Labelling (CCFL) has recommended the following list of allergenic ingredients, which are

Jan Willem Geertsma, Friesland, Netherlands

Allergen Alert!

It is important that information on the content of the food be provided so that consumers with food allergies can make informed choices. By Wai Mun Poon, regulatory affairs manager, EAS Asia

Andrzej Gdula, Lodz, Poland

allergy, the best way to protect individuals with food allergies is to avoid those trigger foods.

It is therefore important that information on the content of the food – in the case of pre-packed food through proper labelling – be provided so that consumers with food allergies can make informed choices.

Labelling In Asia More studies carried out on food allergy in the Asian population, indicates an increase in food allergy conditions in the region.

As such, regulators are reviewing their pre-packaged food labelling re q u i re m e n t s t o i n c re a s e awareness. In the past 10 years,

known to cause the most severe food hyper-sensitivity reactions worldwide, to be declared on the food label: • Cereals containing gluten (ie: wheat, rye, barley, oats, spelt or their hybridised strains) • Crustacea • Eggs • Fish • Peanuts & soybeans • Milk & milk products (lactose included) • Tree nuts and nut products • Sulphite in concentrations of 10 mg/kg or more The list also encompasses all products derived from these ingredients.

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Country Specific Guidelines Besides using the guideline as a reference, some Asian countries have developed their own list of food ingredients for allergen labelling. In Japan, the Ministry of Health Labour and Welfare (MHLW) has formed a ‘food allergy study group’ to conduct

scientific research on food allergy in Japan.

Based on the study results so far, they have identified 26 foods that cause food allergy.

These food ingredients, with the exception of shrimp/prawn, crab, wheat, buckwheat, eggs, milk and peanuts, require mandatory labelling, while the rest are recommended for voluntary allergen labelling.

SP Veres, Auckland, New Zealand

In the last four years the relevant authorities in China, Hong Kong, Malaysia and Singapore have implemented allergen labelling laws. Hong Kong and Singapore have listed the eight allergens recommended by Codex for mandatory allergen labelling, whereas China and Malaysia have modified the recommended list based on their specifications particular to their countries, such as dietary preference.

Format requirements for the declaration of these ingredients are also aligned with the Codex guidelines. Therefore, if the food product contains any of the listed allergens, regardless of whether its function is as a food ingredient or food additive, it should be clearly indicated on the product label as part of the ingredient list.

If a generic name, for example ‘emulsifier’ or ‘vegetable oil’, is used, a statement such as ‘contains peanuts or eggs’ should be present.

At present, there is still insufficient data of the doseresponse relationship between exposure to allergens and allergenic reaction, therefore these allergenic ingredients should be indicated on the label even if they are present in low quantities.

In the Philippines, as part of the revision of their pre-packaged food labelling guideline, there is also a proposal to include mandatory allergen labelling in line with the Codex guideline. The draft is under review.

In South Korea, the Korean Food and Drug Administration (KFDA) has identified 11 food and food ingredients, which includes eggs (poultry source), pork, peaches and tomatoes, for mandatory allergen labelling.

The mandatory labelling is applicable to the whole food as well as the compound extracted from the food. For example, cookies that contain yolk as an ingredient must declare it as yolk (chicken eggs).

The South East Asian countries Malaysia, Singapore and Thailand, has seen pollen, royal jelly and fish oil identified as potential allergens. The authorities require a specific warning statement on the product should it contain any of these ingredients. For example in Singapore, products containing royal jelly must bear the following warning statement on the label: “WARNING- THIS PRODUCT MAY NOT BE SUITABLE FOR ASTHMA AND ALLERGY SUFFERERS”

Developments & Recommendations A number of other Asian countries, for example Vietnam, Taiwan, Indonesia and Brunei Darussalam, do not have specific guidelines. However, it is expected that regulations in this area will be introduced in the coming years with the growing awareness of food allergy, and more data on the issue in Asia becoming available.

Much of the current data refers to food allergens unique to the Asian population, such as bird’s nest, buckwheat, chestnut, chickpea, royal jelly and sesame.

There is possibility that these ingredients will be included in lists of food and food ingredients for allergen labelling.

Thailand’s Food and Drug Administration (Thai FDA) and the Singapore’s Agri-food and Veterinar y Authority (AVA), have both already implemented labelling guidelines for food products containing some of these ingredients.

While the regulations on allergen labelling are still developing in Asia, it is advisable for companies to take the proactive approach to protect consumers by ensuring a thorough knowledge of the food and its potential allergenic effect, and indicating the presence of these ingredients on the product labels.

As part of Good Manufacturing Practice, it is also advisable for companies to take necessary precautions when manufacturing food products containing allergens, particularly the residual allergens, which may be added unintentionally during the manufacturing process.

For more information, ENTER No: 0351

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RTD Tea:

something mild and quenching, but has more flavour than bottled water. A Mintel report titled ‘Tea and RTD Teas – US’ has revealed that the top reason for drinking is its taste followed by its refreshing qualities.

Nossirom, Germany

TEA is one of the top few beverages consumed in the world.

This is especially in most parts of Asia, which is apt as China and India are the main cultivators of tea. A strong tea culture can also be seen in the UK, and is growing even in coffee-dominant countries such as the US. As such, ready-to-drink (RTD) tea is a product of the tea-drinking culture and created by a demand for tea in a convenient form. Its popularity is propelled by a need for convenience and a growing interest in healthy living.

With the rising pace of life, mobility has become a favoured factor when it comes to the consumer’s choice of products.

Coupling this with an increased interest in tea, it is unsurprising for the RTD tea category to be one of the fastest growing segments, despite a slowdown in the soft drinks category.

Traditionally, RTD tea’s main markets are in Asia, although it has been growing in Western nations. Green tea drinkers dominate Asia, while black tea is the main tea drunk in Western countries.

Of particular note, RTD tea sales have grown in Western markets due to its perceived health benefits. It is positioned as a more refreshing alternative to carbonated soft drinks or coffee, by filling a gap that calls for

Ashwin Kamath, Bangalore, India

Ready For Growth tea is a segment in the rtD drinks category that is poised for further growth, especially with its refreshing taste and accompanying health benefits. By sherlyne Yong

tYPes Of tea There are many types of tea, which can be found in the RTD category as well. Varieties include green tea, black tea, white tea and oolong, which are all from the leaves of camellia sinensis plant, but processed differently.

Green tea is made with steamed leaves and is the least processed. Black tea is made with fermented leaves, while oolong is oxidised and white tea uncured and unfermented. These teas are also linked to mental alertness as they contain caffeine.

There are also herbal tea or infusions such as chamomile, or lemon and ginger tea, otherwise known as tisanes. They are mostly associated with sedative effects, an example being chamomile as a relaxant and St John’s worts as an anti-depressant. Herbal teas are also linked to medicinal

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Varieties include green tea, black tea, white tea and oolong, which are all from the leaves of camellia sinensis plant, but processed differently.

A Natural Drink Part of the reasons as to why tea is so popular, is the consumer perception of tea being healthy.

It is thought as such not just for its health properties, but its origins as well. Tea is most often thought to be a more wholesome drink due to its plant origins and the lack of processes required to prepare it. After all, the only two ingredients needed for tea making are tealeaves and water.

It also has a much natural image as opposed to carbonated drinks, which are often thought to be sugar laden. Furthering this concept is the introduction of unsweetened tea in the RTD market, or 100 percent brewed tea, in contrast to just water that is flavoured with tea extracts.

Consumers are now looking for the use of natural ingredients and a great taste in the drink, as opposed to just having it taste great. Iced tea companies such as Honest Tea and Tradewinds, which emphasise on real brewed tea and all natural ingredients, are enjoying growths in the RTD market as a result.

Ty Konzak

Western Australia showed that long-term drinking of black tea reduced blood pressure.

Meanwhile, white tea has the highest anti-cancer properties among other teas, and displays a positive effect on immune systems.

A poll included in the Mintel report has showed that 42 percent of respondents drank tea for its health benefits, while half reported antioxidants to be their main reason for drinking tea. To this end, some companies have been introducing tea with functional benefits, such as the addition of probiotics.

A Girl With Tea

properties, such as dill tea and its ability to soothe upset stomachs.

Flavoured teas on the other hand, are created when additional plants are added to the actual tea. For instance, earl grey tea is a derivation of black tea and bergamot, while jasmine green tea is a combination of jasmine flowers and green tea.

Health Benefits Among the RTD category, tea is one of the healthier drinks available, when compared to counterparts like soda or energy drinks. The subject of countless clinical studies, tea has been touted to provide many health benefits, as it is rich in antioxidants.

Te a d e r i v e d f r o m t h e camellia sinensis plant contains flavanoids – antioxidants that help fight against free radicals which contribute to heart disease and cancer, with the strongest compound being ECGC. In turn, flavanoids are found in polyphenols, which diminishes as the tea is more processed.

A joint study by the University of Torino and the University of Parma has showed the successful exposure to polyphenols for 24 hours after the ingestion of RTD tea.

Accordingly, green tea has the highest amount of polyphenols and EGCG as a result. Multiple long-term studies have noted an inverse association between green tea intake and mortality from cardiovascular disease. It has also been linked to reducing mental diseases such as Parkinson’s and Alzheimer’s, and may also have an effect on the growth of certain tumours.

Black tea has the most caffeine, and may protect lungs from damage caused by cigarette smoke exposure. Research conducted at the University of

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flaVOursOMe VarietY One benefit of tea is its flexibility.

Its mellow base allows it to be mixed with different ingredients, which creates room for countless flavour combinations. Apart from classic tea drinks, manufacturers are now coming up with new concoctions to satisfy the demand for variety. In line with the increasing emphasis on health, tea makers are introducing other elements that boast of their own health benefits.

Fruit has long been incorporated into flavoured teas, and tea makers are now expanding on this with superfoods such as acai, pomegranate and goji berries. Those fruits are packed with vitamins and antioxidants, which further boosts the health appeal of the tea. For instance, RTD tea leader Nestea promotes its ‘Pomegranate and Passion Fruit Red Tea’ as an antioxidantfilled drink. While those ingredients were mostly unknown of a few years back, they are now widely accepted as consumers look towards more sophisticated drinks.

Further driving the natural image, tea makers are cutting down on the use of corn syrup, which is typically used. In contrast, they are adopting cane sugar instead, with some even using ingredients such as honey, brown sugar, and maple syrup instead. Tea makers are also introducing unsweetened tea, or reducing the sugar content in their teas. Some drinks use substitutes like sucralose, as part of efforts to lower the calorie content of the drink.

Other flavoured teas make use of spices, with one of the most common ingredients being mint.

Chrysanthemum and Jasmine have also been mainstays in the Asian RTD tea market. In recent years, Asian tea makers have also been introducing milk-based tea, due to the influence of local culture. Countries like Taiwan and Hong Kong have a very strong milk tea culture, which have led to the demand for bottled milk teas.

Tea is a versatile beverage that can be drunk at any temperature, at varying levels of sweetness, and comes in a plethora of flavours.

Despite forming only a small portion of the RTD industry, RTD tea has huge potential for growth, especially in Western nations with a strong coffee culture. A SPINScans Natural Data report revealed that RTD sales in the US went up 17 percent in 2010.

This was in conjunction with another report showing that RTD was one of the only two sectors that saw positive growth in 2009.

Even in Asia itself, tea makers are continuously coming up with different flavours and introducing more milk-based offerings.

Changes such as increased flavour combinations, and a shift towards a holistic image are just some of the developments the RTD tea industry has adopted for the trend of healthy living.

These are brought about by greater health awareness, and an increased search for convenience by consumers. Likewise, this particular portion of the RTD market holds promise as a bottle of tea can easily meet consumer demands of portability and functionality.

Eric Chun

Adding on to the wholesome image are organic labeled teas. As consumers become more health conscious and affluent, they are looking for organic alternatives.

Tea is no exception. According to a report by Mintel, nearly one third of Americans believe that organic tea is better than conventional ones, with 16 percent switching to the former, as they perceive it to be healthier. Tea drinkers also felt that the organic label justified additional costs.

While organic tea makes up only a small part of the RTD tea category, most other tea makers are shying away from the use of preservatives and colourings in order to promote the natural image of tea.

For more information, ENTER No: 0360

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Market Report

Cherry Juices Goes Superfruits Way Cherries have long been appreciated for their taste, but growing evidence about their health benefits is now putting them in the frame for ‘superfruit’ status and they are increasingly being used in juices and juice drink blends.

More Cherry Launches Although orange and apple still dominate globally, ahead of mango and grape, cherry did feature in about seven percent of the juice and juice drink launches recorded in 2011, up from four percent in the last five years.

While a significant number of these launches are in the form of blends with other juices, particularly apple, plus berries and other red fruits, an increase in pure cherry juice products can also be seen. This usually occurs on a premium platform.

Sometimes, the type of cherry is specified, not just based on

its taste such as sour or tart, but also varieties such as Montmorency.

Developments have been particularly marked in the US, where tart cherries are a traditional American fruit.

North America accounted for 16 percent of juice drink launches containing cherry. Just like the more traditional blended products, there has been an increasing number focusing on more specialist cherry juice lines with a strong health image.

Cherry is also becoming a more popular flavour for launches in Europe, accounting for over 50 percent of the 2011 global total, led by the UK and Germany.

Possible Health Plus Research has established that cherries, particularly sour or tart cherries, have a high antioxidant

Ursula1964, Latvia

Cherry juices are clearly gaining more popularity and increasingly carrying a ‘superfruits’ branding in the wake of a growing body of research. By Lu Ann Williams, research manager, Innova Market Insights content, and that claim is increasingly being used.

Recent research, focusing on potential benefits in terms of reducing inflammation, painkilling properties and improving sleep quality is being published and publicised. This may already be adding impetus to sales, with the increasing consumer awareness.

Cherry juices are gaining popularity, and increasingly carry a ‘superfruits’ branding in the wake of a growing body of research linking sour cherries to health benefits. This, combined with their sweet-sour taste proper ties, looks set to boost demand and carry cherries further up the rankings in terms of soft drinks flavour use.

For more information, ENTER No: 0361

Enquiry Number

3067

FEATURES

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Natural

Heat pumps with natural refrigerants – energy-efficient technology with future prospects.

By Thomas Spänich, executive board member, Eurammon

SSP Kaelteplaner

Energy Efficient Future

The Organisation of Petroleum Exporting Countries (OPEC) expects that around 150 percent more energy will be needed by the year 2032 compared to today.

The growing demand also means higher oil prices, and therefore higher costs for the users.

The issue of heating costs, in particular, makes companies literally break out in a sweat. They need energy for water heating, for air-conditioning in offices and workrooms or for manufacturing processes.

Heat pumps constitute one possibility for efficient management of necessary heat energy.

Energy can be saved in particular by those applications

that are coupled to heat recovery from industrial processes. Waste heat generated in this way can be put to profitable use in the building – a potential that was scarcely used for a long time.

Heat pumps operated with n a t u r a l re f r i g e r a n t s , s u c h as ammonia (NH3), are also p a r t i c u l a r l y e n v i ro n m e n t friendly. In contrast to synthetic refrigerants, they have either none or only a negligible global warming potential.

Heat pumps with natural refrigerants are already being used for cost and energy-efficient operation. They can be planned and implemented individually depending on the requirements

of the particular building and the customer’s specific needs.

The market for heat pumps can therefore expect to see further strong growth in the near future.

Blowing Hot & Cold Fleischtrocknerei Churwalden AG produces organic meat products. Environment-friendly production is part of the corporate philosophy; this also includes ecological efficiency of systems and premises. The refrigeration professionals from SSP Kälteplaner developed a sustainable heating and cooling system for the meat processing centre in Landquart, Switzerland, using heat pumps and refrigerating

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

Refrigeration Regulation Two ammonia-refrigerating machines are responsible for refrigeration and are cooled with groundwater.

After cooling, the water is fed to the ‘warm’ groundwater basin.

When the need arises, the heat pump can bring the waste heat from the basin up to a higher temperature.

Refrigerating energy of zero deg C and –8 deg C is generated in each case by a refrigerating machine using NH3 as refrigerant and two industrial reciprocating c o m p re s s o r s . O n e o f t h e respective compressors in each

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pump amounts to approximately 300 kg. The production systems are rated for temperatures in the medium range of 60 deg C. The motor waste heat and compression heat from the compressed air and vacuum generation system is fed directly into the system, while the ammonia heat pump generates the necessary remaining energy.

The ammonia heat pump also plays a supportive role at the lower temperature level of 40 deg C and generates the necessary remaining energy. The ‘warm’ groundwater basin acts as heat source.

Consistent use is made of any generated waste heat. Where possible, it is fed directly into the heat distribution system and distributed again immediately.

This is used for cooling motors, including those used, for example, for generating compressed air or in the central vacuum system.

Waste heat on the lower level is dissipated into the ‘warm’ groundwater basin. This includes condensation waste heat from the refrigeration and tool cooling at the packaging machines in the framework of the cooling water circuit.

Enquiry Number

machines that run on the natural re f r i g e r a n t s a m m o n i a a n d carbon dioxide.

The central aspect of heat generation and refrigeration consists in making energetic use of the groundwater stream of the Alpine Rhine plain. Catchments and groundwater pumps take water from the groundwater stream and then return it in thermally changed state.

The energy gained in this way – refrigerating or heat energy, as required – is brought to the required temperatures by refrigerating machines and heat pumps for a wide range of uses.

Heat energy of altogether around 950 kW is needed on two different temperature levels: at medium temperatures of about 60 deg C, as process energy among others for climatic chambers, hot process water or container washing machines, and at lower temperatures of up to 40 deg C, as heat energy for heating purposes, for dehumidification, for preheating hot process water and for defrosting the cold storage rooms.

A refrigerating plant capacity of 1,200 kW is needed for maintaining temperatures around freezing point for workrooms, and also for temperatures of –8 deg C in chilled storage rooms and maturing plants, as well as temperatures of –25 deg C in the deep-freeze storage rooms.

A two-stage ammonia heat pump is used for heating purposes according to the different temperature levels, using groundwater at 12 deg C and 8 deg C. Each stage is fitted with two York/Sabroe reciprocating compressors, which are regulated in a stepless manner by frequency changers.

Cassette-welded plate heat exchangers by Alfa Laval are used as evaporators and condensers.

The ammonia charge in the heat

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SSP Kaelteplaner

dissipated to the glycol network at a temperature of –8 deg C where the heat can be put indirectly to further use.

case is equipped with a frequency changer.

The energy is transported to the refrigeration sites using a water/glycol blend as secondary refrigerant. The re-cooling energy is taken from the ‘cold’ groundwater basin. Exchanging the water from the heat pump to the refrigerating machine and vice versa achieves maximum efficiency ratios, while keeping the drive motors and refrigerant circuits as small as possible.

Buffer storage facilities with a volume of 30,000 ltr each have been installed for both secondary refrigerant networks in order to optimise operations.

The natural refrigerant carbon dioxide is used in the deep-freeze storage rooms. The refrigerant is evaporated directly with electronic expansion valves in the room chillers, before passing to the reciprocating compressor where it is liquefied to subcritical state in a cascade condenser. The waste heat from the systems is

Free Hot Water In 2010, refrigeration professionals Star Refrigeration won an order from Nestlé to develop a heat pump solution for a chocolate factory in the British branch in order to bring about significant reductions in the energy costs for refrigeration and heating applications.

It replaced existing R22 packaged chillers and a central coal-operated steam generation unit, which supplied all terminal devices and systems using and dissipating hot steam during their work processes. The concept entailed taking waste heat from the cooling circuit and boosting it to provide process water heating up to the required temperature.

Star Refrigeration’s ‘Neatpump’ heat pump was to provide water up to a temperature of 60 deg C, which was to be fed as preliminary heat also to processes needing higher temperatures.

In cooperation with Vilter Manufacturing (USA) and Cool Partners (DK), the refrigeration company developed a highpressure heat pump solution that works both with ammonia as an environment-friendly, highly energy-efficient refrigerant and also with screw compressors to a temperature of 90 deg C. The system offers a convenient solution for extracting the waste heat at –5 deg C from the glycol as the secondary refrigerant from the refrigeration process and raising this to the main heating demand at 60 deg C. A gas-fired boiler is used to increase the 60 deg C water temperature for a number of smaller heating demands on site.

The heat and refrigeration load

profiles of the existing systems ascertained in advance showed that the heat pump compressors had to generate about 1.25 MW of high temperatures to satisfy the total demand for hot water. The solution was therefore chosen with 914 kW refrigeration capacity and 346 kW absorbed power rating from the waste heat.

Using the waste heat from the refrigeration applications pays off for Nestlé: The company saves an estimated £143,000 (US$226,563.7) in heating costs, while reducing its carbon emissions by 119,100 kg.

Moreover, the costs for electrical operation of the plant are reduced by around £120,000 per annum, despite combined refrigeration and heat generation.

Looking Ahead Heating and energy consumption are topics of interest not just to the industry. Homeowners are also on the lookout for suitable technologies for keeping overheads as low as possible and saving energy.

Hot water heat pumps using CO2 as refrigerant are particularly interesting. They can make full use of the characteristics of the supercritical refrigerant process.

Optimum adjustment to the heating up process permits excellent performance ratios with very high water output temperatures of up to 90 deg C in some cases.

In Germany, this solution has only seen isolated use hitherto.

By contrast, the Japanese government subsidises purchases of CO2 heat pumps so that around two million units had been sold throughout the country already by the end of 2009. This number should reach 10 million by 2020.

For more information, ENTER No: 0370

Enquiry Number

3007

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The

Smooth Way To

Cool Selection of the correct lubricant is required in order for the refrigeration system to operate properly and efficiently. By Sean O’Malley, director of sales & marketing, Xaerus Performance Fluids International

Refrigeration systems are built around a cycle that includes a compressor, condenser, expansion device and evaporator.

Lubricants are the life-blood of a refrigeration compressor and their impact on the entire refrigeration cycle must be considered. Selection of the correct lubricant is required in order for the refrigeration system to operate properly and efficiently.

The Refrigeration Cycle In a refrigeration system, the compressor increases the pressure and temperature of the refrigerant gas.

The gas is sent to a condenser where the temperature is lowered and the refrigerant changes from gas to liquid.

The liquid refrigerant is sent through an expansion device where the pressure is decreased, allowing the liquid refrigerant to become a gas again in the evaporator. The cooling effect of the refrigeration cycle takes place in the evaporator where heat is removed, as the liquid refrigerant becomes a gas.

Viscosity is the resistance of a substance to flow.

The commonly used viscosity unit in refrigeration compressors is the centistoke (cSt).

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The ISO grade of a lubricant is the viscosity at 40 deg C in cSt +/- 10 percent. Viscosity index is a measure of the change of viscosity versus temperature.

Typical values in refrigeration lubricants range from a viscosity index of 30 on the low end, up to as high as 200. Miscibility is the ability of the lubricant to mix with the liquid refrigerant in the evaporator.

Some systems are designed around the use of miscible refrigerants. In these systems, a small amount of lubricant that makes it into the evaporator mixes with the liquid refrigerant and does not freeze, which would negatively impact the system’s ability to cool. A lubricant that does not mix with the liquid refrigerant is considered immiscible.

Pour point is the temperature at which a lubricant stops flowing. This is an important lubricant property in refrigeration systems where the lubricant is immiscible with refrigerant.

Operating below the pour point of the lubricant in these systems can cause the lubricant to freeze in the evaporator, decreasing the ability of the system to cool properly.

Evaporator temperatures in ammonia refrigeration systems can be as low as –60 deg C. Most ammonia refrigeration lubricants are not miscible with the liquid ammonia refrigerant. Therefore, the pour point should be near or below the evaporator temperature to ensure that the lubricant does not freeze in the evaporator.

In practice, the pour point of the lubricant can sometimes be slightly above the evaporator temperature as the mass flow of the refrigerant is high enough to keep the lubricant from sticking to the evaporator walls. If the lubricant does stick to evaporator walls, heat transfer is reduced and the system loses efficiency.

Unlike most other refrigerants, ammonia is ver y chemically reactive. In ammonia refrigeration compressors, the ammonia is mixed with the lubricant. Common reactions include the formation of sludge or solids in the refrigeration system. The solids reduce heat transfer in the evaporator and the system loses efficiency.

Napthenic mineral oils have been commonly used in ammonia refrigeration systems, due to their low pour point. However, these The Karl Fisher method of oils are reactive with ammonia and water analysis is useful can form solids in the system. as it indicates the water As the oils are not reactive with content of the lubricant.

ReFRIgeRaTIOn luBRICaTIOn There are many different types of refrigeration compressors, each with unique lubrication requirements.

Refrigeration original equipment manufacturers (OEMs) take the lubricant into consideration when designing their systems.

Selecting lubricants that meet the compressor lubrication requirements, as well as the requirements of the other refrigeration system components, is essential to successful refrigeration system operation. aMMOnIa ReFRIgeRaTIOn luBRICaTIOn In cold food storage warehouses and food manufacturing facilities, the most common large refrigeration systems utilise ammonia refrigerants and rotary screw or reciprocating compressors. Depending on the size of the facility, there may be several compressors.

The operating temperatures and pressures must be taken into account when selecting the lubricant to ensure sufficient viscosity to lubricate the compressor.

Most of the compressors require a minimum of 10 cSt viscosity at the operating conditions for proper bearing lubrication. Typically, a 68 ISO lubricant is used in these systems.

Ammonia refrigeration compressors.

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ammonia, severely hydrocracked oils have gained popularity.

Conversion from napthenic mineral oils to other types can result in seal leakage and the seals must be replaced. Formulations are available that incorporate a seal swell additive in hydrocracked or PAO based lubricant formulations to offset the different seal swell characteristics.

Lubrication For Retail & Transport From walk-in and reach-in refrigerators and freezers, to display cases to refrigerated truck trailers, the size and variety of the refrigeration equipment is vast.

Refrigerants used in these applications include HCFCs like R-22, and HFCs like R-134a, R-404a and R407c, as well as hydrocarbons R290 (propane) and R600a (isobutane) and carbon dioxide (CO 2). Scroll compressors are ideally suited for many of these refrigeration systems because of their low noise level and high efficiency.

Reciprocating and screw compressors are also used.

Polyol Esters In some larger systems, synthetic polyol esters (POE) are used. POEs have a high degree of solubility and miscibility with R-22 refrigerant. They typically are more viscous than alkyl benzenes and napthenic mineral oils used in this application and their higher viscosity can provide better sealing in the compressor, which helps improve the efficiency of the system.

The HFC refrigerants commonly used in grocery store applications include R-134a, R-404a and R407a.

POE lubricants are used almost exclusively because of their miscibility with the liquid refrigerant, which is required for good oil return from the evaporator to the compressor. The lubricants are soluble with the refrigerant gas during compression and will dissolve refrigerant, lowering the operating viscosity of the lubricant. POE based synthetic refrigeration lubricants are hygroscopic, meaning they will dissolve moisture from the air.

Most R290 and R600a refrigeration systems utilise mineral oil based compressor lubricants that are completely soluble and miscible with the refrigerant. POE based refrigeration lubricants can offer some efficiency improvement in these systems due to lower solubility with the gas.

CO2 Finally, CO2 is gaining popularity as a refrigerant in some grocery store applications due its low ozone depletion and global warming potential (GWP) properties. CO2 systems provide an additional challenge for the lubricant, because if any moisture is present, carbonic acid is readily formed.

Polyalphaolefin (PAO) based lubricants are often used in this application. PAOs are not miscible with CO2. They feature low pour points, around –54 deg C for 68 ISO products, which helps prevent freezing in the evaporator. They must be specially formu-lated with corrosion inhibitors to protect the system from carbonic acid attack.

Display cases to refrigerated truck trailers, the size and variety of the refrigeration equipment is vast.

Napthenic Mineral Oils A few different lubricant types are used to lubricate compressors in R-22 systems. Napthenic mineral oils are common. Their good low temperature properties and relatively low cost have made them the industry standard in this application. Some systems also use alkyl benzene lubricants, which offer advantages in low temperature systems due to better miscibility with the refrigerant.

Oil Analysis Some refrigeration compressors are hermetically sealed and the oil is filled for the life in the compressor.

In non-hermetic compressors, the oil is changed periodically. The oil changes are commonly done on a predetermined interval, for example, the oil may be changed every year or every other year.

A way to determine oil drain interval is through regular oil analysis. The test results verify whether or not the lubricant is suitable for use. Comparing the lubricant sample to an established trend line can indicate if a problem is occurring. Oil analysis

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on used oil samples. Most refrigeration oil filters can capture the particles greater than 10 microns.

When this number is above 18, the oil filter is typically at the end of its useful life and needs to be changed. A high particulate level may indicate that contamination or wear is occurring.

results can help troubleshoot problems.

One of the key tests for the lubricant is the viscosity. It is typically measured at 40 deg C. The viscosity of the used oil can be compared with new oil. Care must be taken to remove dissolved refrigerant when comparing the used oil to the new oil viscosity. Dissolved refrigerant will reduce the lubricant viscosity. Typically, a change in viscosity of more than 10 percent when comparing the degassed used oil sample with the new sample, indicates that the lubricant needs to be changed.

In A Nutshell There are many different types of lubricants and different types of refrigeration systems used in the food industry. It is impor-tant to make sure the lubricant meets all compressor lubrication requirements.

Lubricants should be specifi-cally designed for refrigeration systems by reputable companies that understand the application, and how the lubricant will interact with the refrigerant and the system components. It is also important when changing lubricants to make sure it is compatible with the refrigerant, the system and the previous lubricant.

Finally, oil analysis is the best method to determine oil change intervals and to monitor the condition of the oil in use.

For more information, ENTER No: 0371

Particle Count Finally, particle count tests are sometimes run

Enquiry Number

Metal Content Tests Metals content is another test run on many used oil samples. The inductively coupled plasma (ICP) is the most commonly used instrument, and it gives metal content on a ppm level. Typically, metal levels above 10 ppm that are not part of the lubricant additive formulation, are considered elevated and the source of contamination should be investigated.

6047

Water Content Test Another key test in refrigeration systems is water content. The Karl Fisher method of water analysis is useful as it indicates the water content of the lubricant at parts per million (ppm) levels. Most refrigeration lubricants are very dry, less than 50 ppm in most cases.

An elevated water level can be indicative of a leak in the heat transfer system or contaminated lubricant. The lubricant is normally changed if the water content is higher than the acceptable amount specified by the refrigeration system manufacturer.

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Stern Ingredients:

on the

Asia Pacific Food Industry talks to the German group on its business outlook and upcoming plans.

By Tjut Rostina

Upswing For over ten years, the German Stern-Wywiol Gruppe has been operating in Asia through an affiliate of its own – Stern Ingredients Asia Pacific in Singapore. The group consists of eleven specialist companies in Germany and eleven branches abroad, which develop, produce and market different food ingredients. APFI had an opportunity to talk to the GM of the Asian affiliate, Hendrik Mögenburg.

Which of the companies of your German parent group do you represent in Asia?

Our work focuses on four technologies: baking, enzyme applications, vitaminising and stabilising. In the baking sector, it mainly has to do with customised enzyme preparations and other flour additives from Mühlenchemie for the treatment of flour.

SternVitamin specialises in the fortification of all manner of different foods with vitamin and mineral premixes, and the name Hydrosol stands for the wide field of stabilisers for dairy, delicatessen and meat products.

What is it that distinguishes you from your competitors?

That’s a good question. As you can see from our company portrait, our structure is geared to individual industries and applications – both at the parent firm in Hamburg and here in Singapore. Everything revolves around applications consultancy.

In Hamburg, we have a Technology Centre with over 3,000 sq m of laboratories, where experts from industry, technologists and scientists work together. We don’t sell products off the shelf; we offer functional systems developed individually for each of our customers.

Do you have local applications laboratories in Asia too?

Yes. We have set up an applications laboratory with our sister company Stern Ingredients in Suzhou, China. And in Singapore, too, we are currently establishing a laboratory that will specialise in vitaminising and baking.

Your group of companies is based in Germany. We read that your results increased in the two-digit range again in 2011. How do you explain such success?

Yes, it’s true. The group’s sales rose by 16 percent, to US$420 million. We are an internationally oriented firm, with wide scope for development. But as far as structure, discipline and innovativeness are concerned, we still maintain the values familiar to us from Germany.

We listen; we seek solutions jointly; we carry out tests in our laboratory, optimise the formula and produce batches of the solution we have found for the customer to be used in large-scale trials.

Where else are you represented?

We export our products from Germany to over 100 countries worldwide. Outside the EU, our Food Division is represented by eight affiliates of its own in a number of countries: Russia, the Ukraine, Turkey, Mexico, Brazil, China, India and Singapore.

Then there are our three branches for feed additives (Berg+Schmidt) in Malaysia, India and Singapore.

In which countries do you have production facilities of your own?

Our main factory is in Germany, near Hamburg. It has a capacity of 40,000 tonnes

APRIL/MAY 2012 ASIA PACIFIC FOOD INDUSTRY

FEATURES 69

of ingredients and produces on very different types of plant with specialised processing techniques.

In China, India and Mexico we have additional blending capacity. Quality management according to German and international standards plays a major role at all these facilities.

A question about the future. What technologies are you investing in at present?

Requirements are becoming stricter all the time, in the ingredients sector as elsewhere. Industrial food production is increasing worldwide, especially in the emerging markets, and at the same time, the individual production units are becoming larger.

We recently commissioned a GMP-certified compounding plant for vitamin premixes for use in baby food. Audits by major manufacturers have given us a triple-A rating.

Also, currently having a very special fluid-bed processing plant for high-quality food ingredients built, which will be approved for pharmaceutical products too. Once completed, it will permit drying, agglomerating, instantising and coating for the production of new functional systems.

What challenges will the industry have to face in the future?

Market observers estimate worldwide sales at about US$35 billion. Three aspects will become increasingly prominent in the future.

Firstly, joint product development by the food manufacturer and the manufacturer of the functional systems. Only strong applications-oriented companies are good partners. That will result in a division of responsibilities with a vigorous exchange of knowledge.

Secondly, clean labelling and the production of foods with functional raw materials.

Thirdly, fortification of foods with healthpromoting substances, such as vitamins or omega-3 fatty acids.

How far are you expecting sales to increase in 2012?

We take an optimistic view of the future.

The Asian market, especially, is looking for innovative ingredients in order to develop new products and boost profitability. We are expecting two-digit growth rates again in 2012.

For more information, ENTER No: 0372

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Saigon Exhibition & Convention Centre (SECC) Ho Chi Minh City, Vietnam Feb 29 to Mar 2, 2012

Review:

THE seventh edition of ProPak Vietnam took place from February 29 to March 2, 2012 at Saigon Exhibition & Convention Centre (SECC), Ho Chi Minh City, Vietnam. The show saw 8,378 trade buyers from 35 countries, a 9.98 percent increase from the previous show.

Trade visitors sourced and bought machines, equipment and materials as industry and market demand was strong and reinforced Vietnam’s potential as a key country market with domestic and export consumption growth potential.

The show presented the best in technology, innovation, machinery, services and materials for food, drink and pharmaceuticals processing and packaging.

Trade buyers at the event had the opportunity to source and purchase machines, materials, products and services from over 261 exhibitors. The mix of international exhibitors came from 26 countries this year, and also featured international pavilions from China, Germany, Singapore, Taiwan and Thailand.

Propak Vietnam 2012

Stakeholders also make important contacts, gain industry insights and valuable market information, so they can grow and deliver the best results for their businesses.

The next installation of the show will take place from March 20-22, 2013, at SECC, Ho Chi Minh City, Vietnam. _______________________________________ Enquiry No: 0380

www.worldoffoodasia.com/www.thaitradefair.com

Savor Your Success

23. - 27.05.2012

IMPACT Exhibition Center Bangkok, Thailand A Unique Concept That Has Proven to Work • Meet your desired buyers through our well structured product zones • Network with key regional buyer groups that Thailand’s strong food industry attracts • Benefit from the extensive combined advertising and public relations efforts between organizers

THAIFEX - World of Food ASIA covers • • • •

Food & Beverage featuring HALAL & ORGANIC Food Food Catering & Hospitality Services Food Technology Retail & Franchise

R E T GIS

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

Thai Chamber of Commerce

!

W NO

Enquiry Number

3024

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72

BITEC Bangkok, Thailand June 13-16, 2012

Preview:

Propak Asia 2012

PROPAK Asia 2012, celebrates its 20th installation from June 13 to 16, at BITEC, Bangkok, Thailand.

Organised by Bangkok Exhibition Services, the show serves as a platform within the region that presents buying and selling opportunities for industry stakeholders. As Thailand rebounds from floods last year, the country’s domestic and exports consumption surges. Preparations are also being made for the ASEAN Economic Community (AEC) 2015, and Myanmar opens up and the region continues on its strong growth curve.

The international regional trade exhibition for the food, drink and pharmaceutical processing and packaging industries has also confirmed the participation of nine national pavilions, with 27 country/regional groups.

The groups are China, France, Germany, Korea, Japan, Singapore, Taiwan, UK and US. Last year, the event attracted 1,272 participants from 40 different countries and 33,376 trade visitors from 61 different countries.

Five dedicated zones, representing the different areas of the industry will be represented by DrinkTech Asia, PharmaTech Asia, Lab & Test Asia, PlasTech Asia, and a new addition this year, PrintTech Asia.

Taking place alongside the exhibition are industry related conferences, seminars and events, including: • TISTR Conference 2012, organised by Thailand Institute of Scientific and Technological Research (TISTR) • Food Innovation Contest 2012 organised by the Food Science and Technology Association of Thailand (FoSTAT) • Technology Promotion Association (Thailand-Japan) Conference 2012 • PharmaTech Seminar 2012 organised by the Pharmaceutical Industry Association Thailand (PIAT) • The Thai Star and Asia Star Packaging Award organised by the Department of Industrial Promotion • The FoSTAT-Nestle Bowl Quiz organised by the Food Science and Tecnology Association of Thailand (FoSTAT) _______________________________________ Enquiry No: 0381

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New Beginnings

Managing one of the regions’ biggest trade shows, Justin Pau, MD of Bangkok Exhibition Services, shares with APFI his thoughts on his current role and plans for ProPak Asia. By Tjut Rostina What are your thoughts on being at the helm of ProPak Asia?

Delighted. This year marks our 20th edition, a significant milestone and another successful step in the show’s success story. ProPak Asia 2012 has increased from four to five halls of BITEC, now occupying halls 101 to 105, and over 30,000 sq m.

What is your management philosophy/style?

Bangkok Exhibition Services (BES) has an excellent team and my management style is to work with my team and take responsibility for all aspects of our work, whether it is big or small.

I always ask myself and encourage my team to ask questions such as, ‘Why are we doing this? How can we improve?’, then set clear objectives and stay focused on achieving these.

What do you like best about your job?

The many different challenges it presents and the opportunity to work with and learn from many different people, from different nationalities, cultures, backgrounds and experience.

What are the challenges that you face in your current role?

I wish I had more hours in the day and days in the week. There is always a challenge on my desk, and a new one just around the corner.

How do you plan to overcome them?

Work hard, involve my team, ask questions, listen, set objectives and stay focused.

What are your plans in taking the ProPak Asia Show forward?

ProPak Asia is an excellent show. It is the region’s leading show. I want to make ProPak Asia the very best it can be each and every year. And to do this I will be listening very closely to the industry.

For 2012, ProPak Asia is launching a new zone called PrintTech Asia – The International Printing for Processing and Packaging Technology Exhibition. The zone will be launched this year due to great interest from the industry for printing, labelling, coding, scanning and marking products and services. ______________________________________________ Enquiry No: 0382

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Putra World Trade Centre KL, Malaysia July 12 – 14, 2012

Preview:

for buyers and exhibitors to explore trade and collaboration opportunities.

Held concurrently is ‘The 8th Malaysia International Agro-Bio Business Conference’. With the theme ‘Opportunities in the Global Food Crisis’, conference will carry on with its mission to provide special insights to F&B industry players and professionals on the opportunities offered by the Agriculture and Agro-Bio sector, as well as its potentials for wealth creation and national well-being.

It will also highlight different commercial viable R&D models, issues on value creation, as well as experience sharing in order to encourage more entrepreneurs to tap into the potential of this industry.

For the record, the event attracted 294 companies with 407 booths from 22 countries. A total of 882 business matching sessions were conducted with total sales transacted and sales leads amounting to RM98.6 million (US$32.5 million).

Targeted to be bigger and better, this year’s event expects to see a presence from overseas exhibitors, pavilions and delegates from over 15 countries

Malaysian International Food And Beverage Trade Fair 2012 DECISION makers and buyers from the food and beverage industry are poised to converge and transact at the Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia from July 12 – 14, 2012 for the 12th Malaysian International Food and Beverage Trade Fair (MIFB 2012).

The event is a trade platform to showcase and promote a wide array of food and beverage products and services, amalgamated with business opportunities for the industry to expand globally.

A six-pronged approach has been adopted to place special thematic focuses on the major F&B sectors, which include agricultural products, traditional Malaysian food, processed food, Halal food, new and innovative food, as well as health and organic food. It will also emphasise the importance of food machineries, processing and packaging solutions under the flagship of Food Future 2012.

Making a debut this year is the ‘Istimewa Malaysia 2012’ to feature a range of traditional Malaysian food products and produce. A complimentary One-toOne business matching sessions will be organised

around the world, with more than 500 booths and some 20,000 trade visitors.

This annual event is organised by Kumpulan Utusan, Expomal International and Mutiara Sigma with joint efforts from the Ministry of Agriculture and Agro-Based Industr y of Malaysia and Marditech Corporation. ______________________________________________ Enquiry No: 0383

Enquiry Number

3062

Enquiry Number

3060

Enquiry Number

3086

Enquiry Number

3080

Virag Virag, Budapest, Hungary

calendar of events 2012 April 17 – 20: Food & hotel asia Singapore Expo Singapore Singapore Exhibition Services E-mail: events@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

May 8 – 11: Seoul Food & hotel Korea International Exhibition Center Seoul, South Korea Kotra E-mail: seobi68@kotra.or.kr Web: www.seoulfoodnhotel.co.kr ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9 – 11: SIAL China Shanghai New International Expo Center Shanghai, China Exposium E-mail: info@comexposium-sh.com Web: www.sialchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 27: Thaifex - wof Asia Impact Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 13 – 16: ProPak asia BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: enquiry@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

26 – 28: Vietfish SECC Ho Chi Minh City, Vietnam Vietnam Association Of Seafood Exporters And Producers E-mail: info@vietfish.com.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 30: Taipei pack Taiwan World Trade Centre Taipei, Taiwan

TAITRA E-mail: tppack@taitra.org.tw Web: www.taipeipack.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 5 – 7: Food Ingredients korea aT Center Seoul, South Korea Korea Food Industry Association E-mail: info@fikorea.org Web: www.fikorea.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 14: Malaysian International Food & Beverage Trade Fair Putra World Trade Centre Kuala Lumpur, Malaysia Expomal International E-mail: mifb@expomal.com Web: www.mifb.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: propak china Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 5 – 7: Vitafoods Asia Asiaworld-Expo Hong Kong, SAR China Informa Exhibitions E-mail: vitafoods@informa.com Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

5 – 8: Food & hotel thailand BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: enquiry@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

5 – 7: Asia Fruit Logistica Asiaworld-Expo Hong Kong, SAR China Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

October 3 – 5: FOOD INGREDIENTS ASIA Jakarta International Expo, Kemayoran Jakarta, Indonesia UBM Asia E-mail: Nongnaphat.J@ubm.com Web: www.fiasia-indonesia. ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10 - 13: PROPAK INDONESIA Jakarta International Expo, Kemayoran Jakarta, Indonesia Pamerindo, Indonesia Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOVEMBER 1 - 3: Oishii Japan Suntec City Convention Hall Singapore TSO MP International Pte Ltd E-mail: sales@oishii-world.com Web: www.oishii-world.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 - 24: INTERFOOD Jakarta International Expo, Kemayoran Jakarta, Indonesia Kristamedia Pratama E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

Enquiry Number

3041

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