APFI July_August 2011

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MICA (P) 163/11/2010

osts • Pa C ss l o o Th C

| JULY/AUGUST 2011

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Cranberry To TheRescue

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Shelf-Life Extension:

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• Heat t h Wa g u ve o h T T

Established since 1985 | www.apfoodonline.com

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2871

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

2

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 23 no. 5

28 PACKAGING & PROCESSING 28

Heat Wave To Cool Costs Reduce energy costs by understanding cracker oven gas consumption.

By Joseph S Zaleski Jr, Reading Bakery Systems

32

Market Report: Demand For Bulk Packaging To Hit US$56 Billion By 2015 Fastest growth will be seen in Asia, specifically in India, China and Indonesia. By The Freedonia Group

34

Sustainable Packaging On The Rise The future of sustainable packaging looks bright as it is set to garner a greater market share with every passing year. By Amreet Singh

INGREDIENTS & ADDITIVES 36

Known for its anti-aging properties when consumed, cranberry extracts and by-products have the potential to slow down the ‘aging’ of food products as well when used as an ingredient in preparation. By Wong Tsz Hin

36

44

Shelf-Life Extension: Cranberry To The Rescue!

HEALTH & NUTRITION 40

Obesity: The Natural Answer Functional ingredients derived from natural sources offer food manufacturers a lot of opportunities and solutions in the development of products supporting weight management. By Koen Van Praet, Beneo Asia Pacific

40

44

Pass The Salt!

Reduce salt and increase flavour in processed meats with meat protein extract. By Petra Mehrtens Rothe, Novozymes Asia Pacific

BEVERAGE 48

Growth Category: Meals On The Go! The global food industry is searching for product innovations that offer added value for consumers, producers and for product retailers. Contributed by Areerat Wongsa-oun, Sig Combibloc

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 23 no. 5

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Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

54

58

50

66

68

FEATURES 50

Freeze For Freshness With foods coming from sources further and further away, the need for food preservation techniques become imperative so as to retain its quality, texture and taste. By Amreet Singh

54

Biotechnology & Sustainability: Food For Thought Increased food demands in emerging markets leads the industry to explore sustainable means of providing food. By Henk Hoogenkamp

58

Gateway To Asia At the opening of GNT Group’s regional centre in Singapore, MD of the company’s UK branch, Paul Collins, shared the company’s plans for the Asia Pacific region. By Wong Tsz Hin

60

A Culture Of Customer Service

06 08 10 20 79 80 80A 80B

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

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Building a customer-focused culture requires a new focus that blends operational excellence with human capital delivery. By Roy Magee, AchieveGlobal

EXHIBITION & EVENTS 62 66 68 72 74 76

Review: InterPack Review: Thaifex Review: ProPak Asia Preview: Food Expo Preview: VitaFoods Asia Preview: Fi Asia

Cover Picture Courtesy Of Liz West, New Jersey, US • 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) 163/11/2010 • PPS 1566/5/2012 (022756) ISSN 0218-2734 • Co Reg No: 199908196C

Think Orange y l l a r u t a N

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EDITOR’S NOTE 6

Movements in Asia

All eyes on Asia as companies look forward to establishing new operations in the region, or enhance their services and operations.

Coming off from major international trade shows, APFI spoke to some packaging companies who shared more on their plans for the region.

In a report by Freedonia, the Asia Pacific region is poised to be the fastest growing market for packaging, thanks to the growing food and beverage industry, plus the pharmaceutical market. While Central and South America, together with Eastern Europe and the Africa/Middles East region will also continue to grow, these regions will only account for 12 percent of the US$56 billion value of the market by 2015. (Page 32) Within Asia, the fastest growth will be seen in India, China and Indonesia, and major packaging companies are already firming up their foothold in these countries.

Bernd Jablonowski, the director of Interpack, shared that the group has planned for a packaging show in Jakarta, Indonesia, to cater to the country’s growing market, and is slated to put the industry on an international platform. “What we’d like to do is bring our customers to emerging markets, where we build up new exhibitions. That’s how we’re developing Interpack outside of Germany,” he said.

This year also marks the opening of Cermex’s Indian office, which will cater especially to machines customised for the Indian market.

Jean-Felix Lesueur, the company’s president, said that the Indian market is focused on machines catering to small and medium enterprises. To meet the needs of the market, the company has set forth to develop machines that are not currently in their portfolio, and is expected for completion at the end of this year. The company is also planning to expand its operations in China.

Yasushi Yamaguchi, GM of Ishida’s overseas operations, tells APFI that the growth of the Asian economy has presented the company with new customers, many of whom start with small operations. This bucks up the trend for low cost machinery. In response to this trend, the company utilises its China operations in Shanghai for the production of low cost machines, where the lower operational cost of production is translated into savings for customers, while still benefiting from the same Ishida quality of machines.

As Asia continues to lure growth and development for the food and beverage industry, it is evident from the plans of these major players that the region has much to look forward to.

managing director

Kenneth Tan editor

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tjutrostina@epl.com.sg editorial assistant

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libbygoh@epl.com.sg business development manager Randy Teo

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

sueannpeh@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Amreet Singh

Areerat Wongsa-oun

Henk Hoogenkamp

Joseph S Zaleski Jr

Koen Van Praet

Petra Mehrtens Rothe

Roy Magee

Wong Tsz Hin

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agro 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 Tjut Rostina

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TradeanMedia Pte Ltd Eastern Holdings Ltd company

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Progress through innovation

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2703

ANGEL YEAST CO LTD

6045

ANGSANA FOOD INDUSTRIES SDN BHD

27 79

2816

APEX MACHINERY & EQUIPMENT CO LTD

47

2857

ASHWORTH BROS INC

15

2826

ASIA FRUIT LOGISTICA 2011

79

2872

BASF

2758

CARGILL INTERNATIONAL TRADING PTE LTD

43

2825

CERMEX SIDEL GROUP

33

2859

CONNELL BROS

2862

CP KELCO SINGAPORE PTE LTD

39

2767

FHM & PROPAK MALAYSIA 2011

73

2867

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

2818

FPP ASIA 2011

75

2800

GUANGDONG WANTTONE FOOD CO LTD

49

2874

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 59

2868

HEAT AND CONTROL PTY LTD

7

2866

INTERFOOD INDONESIA 2011

77

2860

JAPAN PACK 2011

2861

KALSEC INC

2528

KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 61

2863

KH ROBERTS PTE LTD

23

2864

KRONES AG

13

2870

LYCORED LTD

2855

MAREL FOOD SYSTEMS PTE LTD

2325

PALSGAARD ASIA-PACIFIC PTE LTD

37

2865

PLASTICS & RUBBER INDONESIA 2011

78

2780

REKA NUTRITION SDN BHD

19

2787

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

2871

SIG COMBIBLOC LTD

2858

SOLLICH KG

2844

URSCHEL ASIA PACIFIC PTE LTD

25

2856

WACKER CHEMIE AG

11

2869

VITAFOODS ASIA 2011

65

2873

ZIBO ZHONGSHI GREEN BIOTECH CO LTD

53

OBC

9

3

35 21

5

17

1 IFC

IBC

This index is provided as an additional service.

The publisher does not assume any liability for errors or omissions.

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Enquiry Number

2859

BUSINESS NEWS JULY/AUGUST 2011

INDUSTRY & MARKET

DKSH Opens Development Center In Thailand zuriCh, SWitzerlAnd: DKSH’s business unit performance materials, a distributor of specialty chemicals and food ingredients, has invested in a confectionery and bakery centre to deepen the company’s application expertise, develop business ideas, and formulate concepts that create opportunities for its suppliers and customers.

The facility allows the company to work closer with key suppliers in South East Asia to predict market trends and to offer concrete solutions with critical advantages for customers. “It is not about keeping-up with market trends, but how to direct the market and leap ahead of the competition,” says David Macdonald, the company’s global VP for food & beverage industry.

The centre has available an electric oven for baking with precise heat, a proofing cabinet for automatic temperature and humidity control for bread applications, an ice cream maker for blending with capacity up to

Nestlé Invests US$100M In Indonesia

five ltr per batch, and a mixer and kneader for blending diverse bakery applications.

The centre in Thailand is the sixth facility the Swissbased company opened at its Bangkok site. ____________________________________________ Enquiry No: 0500

k A r AWA n g , i n d o n e S i A : Construction of the factory in Karawang, West Java is taking place in two phases. Nestlé will make an investment of US$100 million in Indonesia for the third time in 18 months.

Frits van Dijk, the company’s executive VP and zone director for Asia, Oceania, Africa and Middle East, underlined its longterm commitment to the region.

He said: “We are very optimistic about the opportunities in Indonesia. Indonesia has a large, progressive population and the economic environment is very conducive for growth.”

Construction of the multicategory factory is planned in two

phases. The first, scheduled for completion by 2012, will see the creation of a 15-hectare complex for the production of Milo chocolate malt drinks and Cerelac infant cereal.

The second phase, earmarked for 2013 to 2015, will see an expansion to other types of product categories, such as breakfast cereals and value-added liquid milks.

The latest investment boost also marks Nestlé’s drive to expand its Popularly Positioned Products (PPPs) business model in Indonesia. The PPPs are fortified to specifically address some of the most common micronutrient deficiencies among lowerincome consumers in emerging markets.

______________________________________________________________ Enquiry No: 0501

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Coca Cola Amatil Further Investment In Australia

CREatInG tomoRRoW’s soLutIons

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Sydney, Australia: Coca-Cola Amatil (CCA) has made another major investment in beverage manufacturing in Australia, with the launch of its A$57 million (USS61.1 million) bottle preform and closure facility at Eastern Creek.

The plant, utilising injection-moulding technology, will manufacture plastic bottle closures, or caps, and PET resin ‘preforms’, which are test-tube shaped moulds used to manufacture PET plastic beverage bottles.

The facility is the final stage in the company’s vertical integration of its manufacturing facilities in Australia and New Zealand. Currently, CCA is investing A$450 million in bottle self-manufacture, or ‘blowfill’ technology across the Group.

The facility, which is being constructed within the Roussell Road, Eastern Creek site of the company’s A$90 million automated distribution centre, will initially produce 1.4 billion preforms and 1.4 billion closures per year. There is room for expansion to meet future growth.

The preforms and closures will be used in ‘blow-fill’ production lines in Australia, New Zealand and Fiji.

Terry Davis, the group’s MD, says: “This facility enables us to bring in-house all the intellectual property associated with innovation in design and light-weighting, which was previously not exclusive to CCA. It also enables us to help reduce our carbon footprint because we are making bottles with approximately 20 percent less PET resin and reducing our need to transport preforms, closures and empty bottles from suppliers.”

2856

CCA group MD Terry Davis (right) and mayor of Blacktown Alan Pendleton (left)

02.03.11 14:28

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

12

INDUSTRY & MARKET

Ishida Enters Indonesia Jakarta, Indonesia: Ishida has opened a representative office in Jakarta, Indonesia to commence the supporting of sales and service activities in the region. Until now, the company had been providing sales and maintenance service support in the area through their local distributors.

The goal is to make the group a highly recognised manufacturer and necessary supplier to both worldwide exporting manufacturers, and the large local demand of manufacturers in Indonesia.

_________________________________________________________________ Enquiry No: 0503

Beneo Increases Sugar Replacer Price Singapore: Beneo, a manufacturer of functional ingredients, has increased the price of its sugar replacer Isomalt.

Jens Böhm, commercial MD, for Beneo Palatinit, explains: “To maintain the high quality standards expected by today’s global food industry, as well as to secure the flexible supply chain the company provides, a price increase is necessary.” The company ensures the reliability and safe production of the product for partners and customers alike, as proven by internationally certified quality audits of the company’s production process.

_________________________________________________________________ Enquiry No: 0504

A Greener PepsiCo Europe Azov, Russia: PepsiCo’s Frito-Lay manufacturing facility in Azov, Russia, has been awarded the LEED Silver by US Green Building Council (USGBC). The manufacturing facility is the first site in the company’s European network to receive the certification for New Construction/ Major Renovation, bringing the total number of the company’s certified facilities around the world to 27.

The certification is an internationally recognised distinction for the design, construction and operation of high performance green buildings.

“Buildings are a prime example of how human systems integrate with natural systems,” said Rick Fedrizzi, president, CEO & founding chair, US Green Building Council. “The project in Azov efficiently uses our natural resources and makes an immediate, positive impact on our planet, which will tremendously benefit future generations to come.”

IADSA Releases Global GMP Guide B r u ss e l s , B e l g i u m : The International Alliance of Dietary/Food Supplement Associations (IADSA) has released its guide to Good Manufacturing Practice (GMP) for food supplement manufacturers across the globe.

The ‘Global Guide to Good Manufacturing Practice for Supplements’ gives guidelines for the promotion of best practice in the production of supplements, including manufacturing, quality control, packaging, distribution and storage.

An important tool for both companies and governments worldwide, the guide covers quality management, premises and equipment, personnel and training, product and process development, manufacture, storage, transport and distribution.

It also gives recommendations in areas critical to the manufacture of high quality products, including the recovery or re-working of materials, documentation, selfinspections, sub-contracting operations, laboratory testing, complaints procedures, product recall and emergency procedures.

The guide has taken into close consideration GMP guides that are in use across all continents of the globe. _____________ Enquiry No: 0506

_____________________________________________________________ Enquiry No: 0505

BUSINESS NEWS

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

Food Promotions: Child Health At Risk london, uk: Advertising of junk food is putting children’s health at risk despite the food industry’s pledges that they will curb their marketing activities, according to an EU-funded report ‘A Junk-Free Childhood: Responsible Standards For Marketing Foods And Beverages To Children’ published by the International Association for the Study of Obesity (IASO).

In a review of industry practices undertaken by IASO, a not-for-profit organisation, author Dr Tim Lobstein says that food company competition is leading to large numbers of food advertisements and promotions targeting children, despite promises from leading companies that these marketing efforts would cease.

According to the report, the industry’s self-regulation, which the European Commission relies on for controlling child exposure to junk food advertising, is failing, with no consistency over: which foods are being promoted to children, when advertisements can be broadcast on television, what is meant by a ‘child’, or how the internet should be regulated. “The consequences,” he says, “are very low standards of

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control and continued exposure of to be the priority. The report is part children to powerful inducements to of the StanMark project that aims eat a junk food diet.” to promote responsible standards EvoLite e, Asiathat Pacific standards Food Industry, for 124 x 200 CC-en30-AZ107 He adds formm, marketing food 06/11 and beverages marketing to children need to be to children. set by governments and for health ____________________ Enquiry No: 0507

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

14

INDUSTRY & MARKET

Rexam Sells Closures Business For US$360M

Palsgaard To Go CO2 Neutral By 2020 JuelSminde, denmArk: Palsgaard, Denmark, specialists in the manufacture of emulsifiers and stabilisers for the food industry, has completed their first Corporate Social Responsibility Report (CSR).

The report identifies key areas and targets for the company to adhere to over the next years in all areas of the company’s local and global responsibilities. It was designed not only to increase the overall compatibility of the company with the environment and the climate, but also to meet key targets to further improve the company’s accountability to staff, customers and the overall well being of the community.

The report, that has been verified by an independent third party (Deloitte), includes many of their key targets and strategies for the future, for example: to be CO2 neutral by 2020, to minimise quantities of wastewater, and reduce quantities of waste and volumes of packaging.

They have also pledged to further improve the working environment, employees’ skills management and to see the integration of CSR in all their subsidiaries. The report identifies further targets to reduce rates of injury in production, reduction in waste and water emissions and raw material consumption. RSPO certified Palm oil would also become standard. _____________________________________ Enquiry No: 0508

london, uk: Rexam, the consumer packaging company, has agreed to sell its beverage and speciality closures business (‘closures’) to Berry Plastics for US$360 million in cash, subject to certain asset adjustments. Completion is expected in the third quarter of this year and is conditional on regulatory approvals.

The company plans to right size its plastic packaging operations as a result of this transaction.

This is expected to give rise to an exceptional charge of around £25 million (US$40.5 million), of which £15m will be cash costs.

The net proceeds will be used to reduce net debt. ________________________________________ Enquiry No: 0509

General Mills To Improve Sustainability Of Plant minneSotA, uS: General Mills has granted US$200,000 to researchers at the University of California-Davis to map the vanilla genome, and to research natural crop improvements that will lead to a more sustainable supply of cultivated vanilla.

The grant was awarded to an international team of researchers led by Dr Sharman O’Neill, professor of biological sciences at the University of CaliforniaDavis. Dr O’Neill and her research team will use natural and traditional plant-breeding methods, combined with genomic mapping techniques, to develop improved and hybrid vanilla varieties that are hardier, more disease resistant and offer enhanced flavour. Scientists from the J Craig Venter Institute (US), CIRAD (UMR-PMVBT La Réunion), the University of Antananarivo (Madagascar) and INIFAP/ SAGARPA (Mexico) are all involved in the effort.

Researchers plan to begin small-scale testing of improved vanilla plant varieties by 2013, with the expectation of making those varieties available to growers by approximately 2015. _______________________________________ Enquiry No: 0510

BUSINESS NEWS

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

now in recovery mode with companies focused on their growth agenda and looking to international expansion as an opportunity to enhance both the top and bottom lines, the report found. The value of shipments in the CPG industry rose six percent to almost US$124 billion in 2010 versus the prior year.

According to the report, major opportunities for CPG companies are being created with digital technologies.

Business mobility has been shown to boost productivity in sales, supply chains, distribution centres and stores, as well as to contribute to individual productivity.

To this point, the report notes that currently, CPG companies lack detailed insights about consumers in China and other emerging markets. According to the survey, connecting with consumers on their own digital terms will allow companies to learn how these markets work. ____________________________________________ Enquiry No: 0511

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2857

Washington DC, US: Digital transformation is connecting billions of people worldwide, empowering consumers and enabling consumer packaged goods (CPG) companies to manage the enterprise more effectively and efficiently to drive growth.

T h i s i s a c c o rd i n g t o ‘Thriving in a Connected World, the Grocery Manufacturers Association (GMA) and PwC US 2011 Food, Beverage, and Consumer Products’ financial performance report released on June 21, 2011.

Now in its 15th year, the report includes analysis based on public information from 148 companies in the food, beverage and consumer products sector.

Despite rising commodity costs, the CPG industry is

Enquiry Number

Jelle Weidema, Sarasota, FL, US

Digital Technologies Drive Opportunities For CPG Industry

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

16

INDUSTRY & MARKET

Surrey, UK: The functional foods market is valued at US$24.2 billion in 2010, according to Leatherhead Food Research’s report ‘Future Directions for the Global Functional Foods Market’.

Since 2003, the company has monitored the development of the market and estimates that it has grown substantially, increasing by almost 1.5 times.

Moreover, the functional foods market has been growing faster than the headline rate of growth of the global food and drink market of around four percent per year.

A number of factors have facilitated the growth of functional foods. Changes in consumers diet, lifestyles, awareness and interest in their own health and well being create a demand-pull for products with the potential to deliver beneficial health outcomes.

Supply-push factors are evident too. Expanding scientific knowledge and technological capability, particularly ingredient exploration and development, has led to increased product innovation. Consequently, the number of product introductions making functional claims has been growing by approximately 28 percent per year and the diversity of claims and suggested health benefits have been diversifying.

A survey of over 1,500 UK consumers revealed that functional food consumption is fairly widespread; over

Bill Ward, California, US

Global Functional Foods Valued At US$24.2 Billion

a quarter claiming to consume functional products daily and a fifth claiming to consume them fortnightly.

However, just under a third of consumers surveyed claim they do not (and never will) consume functional food products because they do not believe they work. In fact, when all survey respondents were asked what would encourage them to eat more functional food products the majority stated they would like to see definitive proof, substantiated by independent science, that the product ‘does what it says on the tin’. ____________________________________________ Enquiry No: 0512

PTI Establishes Closure Lab Ohio, US: Plastic Technologies, established in packaging development and engineering, has set up a closure-testing lab.

“This means that brand owners wanting to test the performance of the entire package now have a one-stop place to go,” explains Greg Fisher, who is responsible for overseeing the lab.

Closure testing capabilities will include: application, top load vent, removal torque, opening performance, secure seal, carbonation retention, impact, barrier, scavengers, lubricants and others. The lab will also include a single-head capper to test reliable and reproducible capping, as well as a vision system to measure critical dimensions and facilitate tooling evaluations.

The closure lab can analyse both plastic and metal closures for a broad variety of packaging applications. These include beverage, food, personal care, household chemicals and others. _________________________________________________ Enquiry No: 0513

Stepan Company Acquires Lipid Nutrition Product Lines New Jersey, US: Stepan Company has acquired the Clarinol, Marinol and PinnoThin product lines of Lipid Nutrition, formerly a part of IOI Loders Croklaan Group. The acquired product lines will be integrated into the company’s Food and Health Specialties business, which will be renamed Stepan Lipid Nutrition.

The US site will continue to operate the central management of the business with a Stepan Lipid Nutrition office located near Amsterdam, Netherlands. ___________________________ Enquiry No: 0514

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

Minnesota, US: Ecolab has received an award at the fourth annual World Economic and Environmental Conference in Qingdao, China for its work to reduce carbon emissions, improve carbon efficiency and find ways to operate in more environmentally responsible ways.

The conference and award selection process were jointly organised by United Nations Industrial Development Organization (UNIDO) and International Energy Conservation Environmental Protection Association (IEEPA). It is the first time this award was organised.

The ‘International Carbon-value Innovative Value Award’ was presented in recognition of its contributions to policy, management and technological and market innovations that have helped improve carbon efficiency and create value for the manufacturing industry as a whole. _____________________________________________ Enquiry No: 0515

China’s Food Safety Inspection Reveals Challenges Beijing, China: Chinese legislators have unveiled several major issues with the country’s food safety situation, in a report presented at a bimonthly session of the Standing Committee of the National People’s Congress (NPC).

The inspection on the implementation of food safety laws were carried out from March to May this year by a team of legislators. According to the story by Xinhua, Lu Yongxiang, vice chairman of the NPC Standing Committee, commented that there needs to be a better understanding of the laws, and that local government agencies had not enforced the regulations in the food sector.

Other problems cited in the report include shortage of inspection instruments, loopholes in the supervision system and inadequate publicity of laws and regulations.

Suggestions on ways to improve the situation were indicated in the report. Authorities should also aim to establish a scientific and efficient long-term mechanism in China that focuses on food safety supervision in a regular and comprehensive manner.

Initiatives should also be introduced for the reporting of food safety accidents in a timely and responsible manner.

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__________________________________________ Enquiry No: 0516

Marel_freezer_APACFoodInd.indd 1

2855

Ecolab Bags International Carbon-Value Innovative Value Award

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Enquiry Number

CHINA FOCUS

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

18

CHINA FOCUS

Zhongpin & Tyson Foods Benefit From Changing Diet quarter revenues as the company says it “built up its brand image and brand recognition through general advertising display promotions and sales campaigns.”

US-based Tyson Foods says its

Chinese operations are “focusing on the less competitive poultry market, a market which also has more room for growth.” ___________________ Enquiry No: 0517

MaJaKDS, Poland

China Nutrifruit Sees Over 20 Percent Sales Increase

New York, US: Despite the global economic downturn of the past few years, analysts argue the outlook for the meat sector remains strong, with the global meat demand expected to grow close to 40 percent by 2025. The growth is primarily being driven by changing diet patterns in Asia, particularly China.

The Bedford Report examines the outlook for companies in the meat products industry and provides equity research on Zhongpin.

In 2009, China produced a total of 76.5 million tonnes of meat, an increase of five percent over 2008, accounting for 29 percent of the world’s total production, making China the largest meat producer in the world. Despite being the world’s largest meat producer, the country imported 1.38 million tonnes of meat in 2009 to fill a gap in supply.

Presently, pork is the most popular meat in China. Zhongpin is a meat and food processing company that specialises in pork and pork products, vegetables and fruits in China. The company recently posted a 40 percent year-on-year surge in first

Daqing, China: China Nutrifruit, a producer of premium specialty fruit based products in China, has reported its financial results for the three months and fiscal year ended March 31, 2011.

Net sales for the fourth quarter of fiscal year 2011 increased 21.1 percent to US$32.0 million, from US$26.4 million in the same quarter of fiscal 2010. Strong sales growth during the quarter was driven by increased sales volume of glazed fruit and concentrate pulp products, and increased per unit sales price of concentrate juice products primarily resulting from the increased cost of source fruits crab apple, blueberry and raspberry. In addition, the company’s recently introduced seabuckthorn and blackcurrant glazed fruit and concentrate juice products and they contributed 10.9 percent of total sales during the quarter.

For the fiscal year ended March 31, 2011, net sales were US$87.0 million, up 19.3 percent from US$72.9 million a year ago. The company did not record sales from beverages since it ceased the production of beverages in March 2010 to strategically focus on its core highmargin products.

Gross profit increased 22.7 percent to US$40.8 million from US$33.3 million a year ago. Gross margin was 46.9 percent compared to 45.6 percent last year.

The company is currently constructing a concentrate paste production facility in Zhaoyuan, Heilongjiang Province and plans to begin trial production in July 2011. This multi-purpose concentrate paste production facility will have an annual production capacity of 9,600 tonnes and will cater to the raw material requirements of the fruit and vegetable powder production facility.

Following technological and maintenance upgrades, the company’s concentrate juice production capacity in Mudanjiang will expand to 9,000 tonnes annually, up 50 percent from its current annual capacity of 6,000 tonnes per year.

For fiscal year 2012, the Company expects to generate revenue of approximately US$110 million to US$113 million and net income of approximately US$29 million to US$30 million. _____________________________________________________ Enquiry No: 0518

BUSINESS NEWS

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

19

SCIENCE & NUTRITION

Research Shows Lupin Flour Improves Heart Health preventing the development of Type 2 diabetes. This has melBourne, AuStrAliA: The way to a healthier led to further research exploring the benefits of lupin flour heart could be as simple as changing the type of flour for individuals with Type 2 diabetes. consumed in foods. Victoria University dietitian, Dr Regina Belski, has taken out one of 16 national Fresh _________________________________________ Enquiry No: 0519 Science awards given to early-career research scientists for her discovery that lupin bean flour improves heart health.

Her 12-month study of 130 overweight, but otherwise healthy people, under taken alongside researchers from the University of Western Australia and The Centre for Food and Genomic Medicine, found participants who ate bread, pasta and biscuits in which normal wheat flour was partially replaced with lupin flour had a lower risk of developing heart disease.

Dr Belski said 85 percent of the world’s lupin supply was grown in Australia, but most was exported or used as stock feed. “However, Savoury following the discovery of its potential health benefits for humans, its use in human foods is beginning to take Products Manufactured: hold, with lupin bread now being • LIQUID FLAVOURS (WATER AND OIL SOLUBLE) Beverage commercially available in Western • MICRO-ENCAPSULATED FLAVOUR POWDERS Australia,” she says.

• CLOUDIFYING AGENT FOR BEVERAGES Bread made with Lupin flour is • SAVOURY FLAVOURS (LIQUID AND POWDER) yellow in colour and denser than • NATURAL EXTRACTS AND OLEORESINS regular bread. The heart health • NATURAL ESSENTIAL OILS benefits observed included effects • PEPPERMINT OIL, D LIMONENE, ORANGE OIL on insulin sensitivity, important for • FRAGRANCE & PERFUMES

Dairy

www.apfoodonline.com

REKA Nutrition Sdn Bhd (522583-X)

Lot 17, Jalan DBP 3, Dolomite Business Park 68100 Batu Caves Selangor Malaysia Tel: +603 61864513 (multi-line) • Fax: +603 61861513 Email: enquiry@reka-n.com • Website: www.reka-n.com

Confectionery

2780

FRESH!

Bakery Enquiry Number

Food Technology Served

PRODUCT HIGHLIGHTS Ingredients

Chr Hansen: Pink-Red Shade Chr Hansen has developed the natural colour ‘Red Strawberry Fragaria’, which is ideal for fermented milk and fruit preparations.

The pink-red shade, offers stability through shelf life, and has process stability qualities that enable a decrease of the pigment concentration by 10 to 20 percent compared to standard carmine.

It gives manufacturers the opportunity to make visually appealing coloured yoghurt or fruit preparations, while at the same time lowering colour dosage and thereby improving cost-in-use.

_______________________________ Enquiry No: P520

Kerry Ingredients & Flavours: Squeezing Citrus Flavours

Tamara Fanta, santa fe, Argentina

20

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Kerry Ingredients & Flavours has a range of six natural citrus flavourings for beverages, known as ‘taste twists’. Forming part of their citrus collection, these can be used individually and mixed with other flavours to help create products with exotic varietal citrus notes.

Kusiae and Rangpur are part of the family of mandarin limes, hybrids between mandarin orange and the lemon, with the Rangpur sometimes referred to as the Lemandarin.

The Meyer lemon, with its sweeter, less acidic taste compared to the common lemon. Pomelo is the largest of all citrus fruits and is often known as the Chinese Grapefruit, with its flavour resembling that of a mild, sweet grapefruit. _______________________________ Enquiry No: P522

Comax: Hispanic Fiesta For Tastebuds Comax Flavors offers a line of flavours inspired by traditional Hispanic cuisine. Covering everything sweet to spicy, the popular tastes of Mexico, Puerto Rico, Cuba and other Spanish-speaking areas are accessible through their Hispanic flavours line.

There are fruit options such as Guanabana — comparable to a mixture of strawberry and pineapple with an underlying creaminess of coconut or banana; Acerola, also known as the Barbados cherry; and Lulo, a citrus flavour sometimes described as a combination of rhubarb and lime.

On the spicier side of Latin cuisine, the company has flavours like Chipotle Pepper, Jalapeno, Mexican Spice and Taco Spice. There are also specialties such as Sofrito, richly flavoured sauté of onion, garlic, oregano, cumin, bell peppers and tomatoes; Chamoy, a Mexican delicacy with a combination of salt, sweetness and heat infused in apricot; or Cajeta, a Mexican confection of thickened syrup made of sweetened caramelised milk. _______________________________ Enquiry No: P521

LycoRed: Beta-Carotene Colour LycoRed, Israel, has formulated a natural beta-carotene colour, Lyc-O-Beta one percent CWS. It is a beta-carotene colour in powder form, designed to instantly dissolve when mixed with cold water.

The formulation is stable to heat, light and oxygen as well as across a wide range of pH. The colourant allows variations in shade from vibrant yellow to orange. It is suitable for a wide range of applications, including: carbonated beverages, decorative icing, ice cream, ready to drink beverages, fruit preparations, jelly beans, panned confectionary and more. _______________________________ Enquiry No: P523

Natural Noodles Soak up the natural benefits of Kalsec Natural Antioxidants, Colors and Flavors. ®

Malaysia GULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros.

603-5192 6868

Philippines CONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 533 9688

Singapore CONNELL BROS. CO. (SINGAPORE) PTE. LTD. 65-6862 1772

Thailand CONNELL BROS. CO. (THAILAND), LTD. 66-2-259-8500

Vietnam CONNELL BROS. CO. (VIETNAM), LTD. 84 8 3824 8282

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Kalsec ®, Inc. Kalamazoo, MI USA 49006 + 1. 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com

Enquiry Number

Indonesia PT. CONNELL BERSAUDARA CHEMINDO (62-21) 841 95720

2861

The Kalsec® team of experts can create natural solutions for food ingredients – delivering colors, flavors and antioxidants specific to your product requirements. From the broth, to the meat, to the noodles and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can soak up the benefits of reduced warehousing, clean labels and better margins with Kalsec® products. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

PRODUCT HIGHLIGHTS 22

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Ingredients / Equipment & Services

CFS: DoubleTwist Wrapper

Treatt: Sweet Essence With Low Calorie Treatt has introduced TreattSweet, which improves the sweetness and transforms the flavour of products sweetened with stevia and other sweeteners.

It provides a solution for lower calorie products, while maintaining the mouthfeel and sweetness. Produced from natural ingredients, this water-soluble ingredient imparts a mild, sweet, fruity flavour to juices, waters, alcoholic beverages, dairy products and dressings.

The solution can be incorporated at levels of 1,000 ppm upwards to create an overall fruity, sweet effect without introducing any dominant flavour notes. At lower levels between 100 and 250 ppm, it adds valuable and appealing mouthfeel, while intensifying sweetness levels by approximately 1.5 Brix.

CFS Aquarius presents a tear-slit for easier opening of its hermetically sealed OverlapSeal double-twist wrappers. According to the company, due to its hermetically sealed factor, a lollipop’s shelf life can be extended in places where the atmospheric humidity is high.

The Twistwrapper is a continuous wrapping machine that handles lollipop diameters from 18 to 35 mm and accommodates film reels up to 440 mm diameter. In the execution with overlapseal, the maximum lollipop diameter is 30 mm.

Compared to a regular bunch wrapper, the double-twist wrapper uses up to 30 percent less film. Wrapping options include heat-sealable polypropylene, laminate and cellophane films and wax paper, all in single or double layers. _______________________________ Enquiry No: P526

______________________________ Enquiry No: P524

Avery Denisson: Shrink PS Labels For Meat A brand-enhancing pressuresensitive labelling solution for meat and dairy packaging applications has been developed by Avery Dennison.

The shrink PS is engineered to survive the vacuum-shrink process without wrinkling, providing both shelf appeal and production-related benefits.

The shrink PS labels are applied to shrinkable bags off-line or in-line prior to filling and vacuum sealing. When submerged in hot water following vacuum sealing, the shrinkable bags and attached shrink PS labels shrink.

The labels conform with the bags and packaged product for a smooth finish without the wrinkling sometimes associated with labels applied by hand to the packaging after its been vacuum packed and shrunk.

Potential applications include the labelling of processed meats, fresh red meats, poultry and cheese products. _______________________________ Enquiry No: P525

Elfab: Rupture Disc The Opti-Gard Solo by Elfab was developed specifically for lowpressure applications from two psig. Featuring a 95 percent operating-to-burst-pressure ratio and a performance tolerance of three percent, it offers the performance characteristics that are available for liquid, gas or vapour applications.

Its addition to the existing Opti-Gard range gives customers the opportunity of rationalising stock holdings by a typical 65 percent.

It also comes pre-fitted with a magnetic burst-detection system, which operates only when a disc has ruptured, eliminating both false alarms and downtime. _______________________________ Enquiry No: P527

Enquiry Number

2863

PRODUCT HIGHLIGHTS 24

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Equipment & Services

KHS: Compact Keg Line For Small Businesses Flexicon: Bulk Bag Filling Line Flexicon’s bulk bag filling line automatically dispenses pallets, fills bulk bags, and accumulates filled bags for removal by forklift.

The dispenser, which holds up to 15 pallets, is equipped with a powered roller conveyor that removes the bottom-most pallet from the stack, and positions it directly beneath the cantilevered fill head of a bulk bag filler.

The filler is equipped with a powered fill head height adjustment, and a feed chute vent for dust-free air displacement during filling. An optional swing-down fill head lowers and pivots to a vertical position, allowing operators to connect empty bags at floor level at high rates.

All system components available are constructed to industrial, food, dairy and pharmaceutical standards.

With its Innokeg Till CombiKeg, KHS has developed a compact keg washing and racking machine to the market that houses not only the systems for washing the kegs inside and out and filling them, but also the media tanks, controls, and conveyors.

With capacities of between 60 and 100 kegs per hour, its primary target is small to medium-sized businesses in the brewing, soft drinks, mineral water, fruit juice, and wine sectors.

The system processes kegs of all sizes, from 10-ltr right up to 58-ltr kegs.

The standard R 3/1 model has three washing heads, one racking head, and a volumetric filling system with return gas control. Depending on the product and output required, an R 5/1 version is also available equipped with five washing heads and one racking head. _______________________________ Enquiry No: P530

_______________________________ Enquiry No: P528

Heat And Control: High Capacity Batch Fryer H e a t a n d C o n t r o l ’s MasterTherm batch fryer can produce just over 225 kg/hr of batch-fried potato chips of almost any style. Cooking oil is heated gently and uniformly throughout the fryer by a thermal fluid heat exchanger, which is immersed in the oil.

Features include a continuous fines removal system, an Oil Mist Eliminator that removes oil droplets from exhaust emissions, and a screw jack hoist system that safely raises the hood and heat exchanger for complete access inside the fryer.

Potato slices are automatically agitated and removed from the fryer by the Chip-Stirr paddle system. PLC control maintains a consistent temperature profile from batch to batch, and stores multiple product profiles for quick changeovers and repeatable product quality. _______________________________ Enquiry No: P529

Krones: Aseptic Solution For Low Output The PET-Asept D Compact by Krones is an aseptic solution, with an output range extends from 6,000 to 12,000 containers an hour. The machine can be installed in a stand-alone configuration or also as a monobloc with a stretch blow-moulder.

It can handle containers with heights of 120 to 350 mm and diameters from 50 mm, plus neck finishes of 28 to 38 mm, as well as flat caps and sports caps as closures. The H2O2 process enables lightweight containers, 13 to 14 grm preforms for a 330 mm container, to be handled.

There is also an option for dosing liquid nitrogen in order to reduce oxygen reduction and stabilise the containers. The filling system permits the bottling of products containing chunks measuring up to 3x3x3 mm (optionally up to 5x5x5 mm). _______________________________ Enquiry No: P531

Enquiry Number

2844

PRODUCT HIGHLIGHTS 26

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Equipment & Services

R&D Engineers: Swift Lines For Wafers R&D Engineers’ fully automatic Swift lines feature the baking oven, a batter mixer, a wafer sheet cooler, a cream spreader that also builds the wafer books and cutter.

The lines are available in two capacities, producing either 120 kg or 160 kg of cream filled wafer fingers per hour. The oven is equipped with either 24 or 36 supported baking plates made of gray cast iron. A variable-frequency controlled motor drives the baking chain.

The wafer cream spreader uses the contract spread method and produces books with up to four cream and five wafer layers or wafer books without a top sheet. Then, the books cut with wires or blades. Cutting frames are easily exchangeable for quick and uncomplicated changeover.

Statec Binder: High Speed Bagging Statec Binder has developed a bag closing solution for laminated woven PP bags with or without PE Inliner. This system will close the bag after bag top trimming by applying the bag mouth with woven PP tape without sewing.

An optional sewing head could be included, such as bag stitching, bag top trimming, and tape over seal. This solution offers sift proof bag closure with other important advantages. _______________________________ Enquiry No: P534

______________________________ Enquiry No: P532

S+S: X-Ray System S+S Separation and Sorting Technology GmbH of Bavaria has redesigned the Raycon product inspection system. In doing so, the product concept is focused on proven X-ray technology and on components manufactured in house and from local suppliers.

The addition of the modular conveyor belt systems means flexibility for the variation of products and applications. The inspection system will consistently and precisely detect a multitude of contaminants such as magnetic and non-magnetic metals, glass, ceramics, stones, raw bones, and some types of plastics, even when products are packaged in aluminium or other metallic foils. It will also inspect for other product defects such as broken, deformed or missing products, product clumps, air inclusions, and even over and underweight items. _______________________________ Enquiry No: P533

Oystar IWK: Tube Filler The Oystar FP 18-1 tube filler fills metal and plastic tubes with a diameter from 10 to 52 mm and a length of 50 to 250 mm.

The filling volume range is one to 400 ml.

Up to 120 tubes can be filled and sealed per minute. The tube filler ensures technical precision, features modern control technologies and as such guarantees a level of efficiency. _______________________________ Enquiry No: P535

Angel Yeast Best Yeast for Best Quality Bread

Healthy Life Innovator

Tel: +86-717-6369 520 Fax: +86-717-6370 680 Email: angelyeast@hotmail.com angelyeast@gmail.com aie@angelyeast.com

en.angelyeast.com

2703 Enquiry Number

Angel Yeast Co., Ltd.

Angel Yeast Co. Ltd, founded in 1986, is a high-tech company dedicated to the research & development and mass production of yeast products and its ramification.

ANGEL could supply you with products and services in the following fields: n Baker’s Yeast and Ingredients n Brewing & Fuel Ethanol Yeast n Yeast Extract n Nutritional Yeast n Yeast For Animal Nutrition

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

28

A cracker oven is ideally configured with a minimum of three and a maximum of six zones. These ovens typically vary in length from 30 m to 90 m.

Although produced by a number of equipment manufacturers, the basic principles of direct gas fired (DGF) oven designs are the same.

A series of ribbon burners placed above and below the baking band produce the heat

be added to the return chamber of the oven to reheat the belt.

DeTerMInIng energy cOnSuMpTIOn One of the more common questions is how to reduce fuel consumption, especially since the recent years have seen an increase in fuel prices.

In order to determine if energy can be saved on any of these processes, one must

Heat Wave To Cool Costs reduce energy costs by understanding cracker oven gas consumption. By Joseph S Zaleski Jr, president, reading Bakery Systems that bakes the product. The ribbon burners operate on a gas/ air mixture, which combusts directly in the baking chamber.

The burners heat the wire mesh belt as well as the oven’s environment that, in turn, bakes the product. Exhaust is normally controlled via a series of adjustable dampers in each zone that regulate the exhaust, and as such, control the amount of water vapour released from the oven. All oven zones are generally the same except zone one where a preheat section may

know the energy presently being consumed.

Engineers design DGF ovens with enough burners to quickly heat the oven at start-up. The burners then settle back to a midlevel firing position for baking.

At start-up, burners fire at maximum rate then drift back to a steady state condition of 50 to 70 percent of capacity during production.

To determine the specific gas consumption of their cracker oven, manufacturers can install fuel meters to measure the

continued use of gas. These meters feed data to trending charts, which allow compilation of steady state gas usage during production.

A key indicator of oven performance is the calculation of energy per unit weight of product being produced. Every product has an energy value determined by the oven type, bake time, specific formula and room conditions.

Products that entirely cover the baking band, such as soda crackers, provide the highest oven efficiencies. Round products, which may cover only 40 percent of the baking band, can require up to 25 percent more energy from the oven.

The round cracker product itself does not necessarily require more energy; the oven heat losses remain the same for both crackers. Full sheeted crackers baking at three minutes produce more product than round crackers covering only 60 to 70 percent of the belt baking at the same time.

Once the total gas consumed by the oven is determined with a gas meter, the number needs to be broken down further to identify the areas consuming energy in the baking process. Once the breakdown is understood ways to improve the process and reduce energy can be determined.

PACKAGING & PROCESSING

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29

the entrance and exit of the oven chamber.

Balance Of Energy In The Oven The input energy must equal the output energy. Considering a cracker oven, the input energy, which is gas converted to heat, must equal the output energy consumed in the process.

The combustion process of the oven’s burners accounts for the energy going into the oven.

Assuming the burners operate efficiently and at proper ratios, flow meters can measure the gas input to the oven.

Gas flow can be converted to energy by using the standard

tables for heat capacity of gases.

There are four primary areas of gas consumption in an oven.

First, the product requires energy to raise its temperature and remove the water. Second, the exhaust system removes energy by discharging heated air and water vapour from inside the oven. Third, the belt continuously circulates through the oven requiring energy to reheat for each cycle. And finally, the oven loses energy by the transmission of heat through the walls, floor (oven base) and ceiling (oven top) as well as

• Product Energy is consumed in stages during the baking process. In the first stage, the cracker dough absorbs heat from the air, belt and radiation.

As the water in the cracker dough transfers phases from liquid to gas, it undergoes an energy transformation process called ‘latent heat of vaporisation’.

Water is now separated from the product as vapour and both product and vapour continue to absorb heat and increase in temperature to match the oven environment.

The product can be broken down and considered separately: dry materials and water.

• Belt For the baking belt, the coolest temperature is measured on the inlet roll stand just prior to the oven. Raw product is deposited

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

30

on the belt at this location. The hottest temperature recorded for the belt is at the oven discharge as it carries product out of the oven.

The belt continually loses heat until it returns to the oven inlet, unless there is a pre-heat system on the belt. Pre-heat is additional energy consumed by the process. To determine the energy consumption of the belt, either sum all the losses of heat for the belt or just calculate how much energy the belt absorbs during the baking process. Since the belt travels a fixed cycle, the heat gained equals the heat lost. • Surface Radiation The heat lost to surface radiation requires a number of assumptions. The insulation and construction of the oven define the Heat Transfer Coefficient (U)

To determine the energy consumption of the belt, either sum all the losses of heat for the belt or just calculate how much energy the belt absorbs during the baking process. used to calculate surface heat losses.

This is similar in concept to how the insulation R-values define how well a house holds heat. The more insulation and air entrapment a structure contains then the better overall R-value of the structure.

The Heat Transfer Coefficient, however, is inverse of the R-value.

High R-values mean lower heat transfer coefficients, and as such, less energy lost. In order to calculate heat lost through surface radiation, the oven surface areas must be calculated. • Makeup Air The exhaust system removes heated air and water vapour from the process. An ideal exhaust system would only remove water vapour from the process without removing the heated air.

However, the water vapour and air are thoroughly mixed together so removing one gas removes the other.

Water vapour is lighter than air and will stratify in the upper chambers of the oven. The art of baking is to remove enough water vapour from the process, so as not to saturate the inside

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31

of the oven and make the drying process less efficient.

For maximum drying efficiency, all of the water vapour should be removed to allow the water to transition more easily out of the product. This would be inefficient from an energy standpoint, but it achieves the fastest possible product-drying curve.

To determine the energy required for makeup air, the exhaust flow rate is needed as well as the air temperature of the room and the oven temperature.

Energy Saving Opportunities Heat required by the product remains a constant for a given formula. The only possible means to reduce the required product energy is to remove water from the formula. Usually removing water from a product negatively affects the product development and texture.

However, one benefit of continuous mixing processes is that the thorough blending of water and flour can reduce water content of dough by one to two percent. Reducing the dough water content by two percent saves three to four percent of the overall oven energy requirement.

• Cool Down Surface heat losses are dependent on the insulating quality of the oven. In most cases, this is fixed based on the oven construction.

However, a portion of this calculated heat loss is due to the oven room environment and temperature. The cooler the oven room, the more heat is transferred from the oven; blowing cool air over the oven also increases the heat transfer.

So, there must be a balance between keeping the oven room temperature warm enough to

minimise radiant heat transfer, yet cool enough for people and electrical components to co-exist.

The ideal situation is an isolated oven room where people do not have to work continuously

There must be a balance between keeping the oven room temperature warm enough to minimise radiant heat transfer, yet cool enough for people and electrical components to co-exist.

within the environment. Isolated oven room temperatures between 32 and 42 deg C minimise radiant heat losses of ovens.

• Energy Transfer Removing water vapour is required in all baking ovens.

Unfortunately, removing water vapour means removing heated air. If during the process of removing this water vapour and air, the two streams can be separated: – Discharge the water and save the heated air.

– A much more efficient process would result.

This is the function of a makeup air heat exchanger. Cooler makeup air entering the oven is passed over the hotter tubes of exhausting air, transferring energy to the makeup air stream.

The temperature of the exhaust air decreases as the temperature of the makeup air increases. Using heat exchangers makes it possible to capture up to 50 percent of the energy required to heat the makeup air, and in doing so, reduces the overall energy consumption of the process by approximately five to 10 percent.

• Reduce Energy Loss By Belt All tunnel ovens with belts travelling inside and outside the oven lose heat when outside the oven. Reviewing the basic energy equation for the belt, there are two opportunities to reduce the energy lost by the belt.

First, a well-insulated oven return will maintain more heat in the belt during the return process yielding a higher oven entrance temperature. Returning the belt back through the bottom of the oven chamber is even better.

Higher temperatures inside the oven maintain a higher retention of belt heat. Belt weight accounts for the other opportunity to reduce heat.

Lower belt weights consume less energy.

Consider changing heavy dense belts such as a CB5 belt (22.0 kg/m2) with a similar, but lighter belt such as a CB3 belt (15.6.0 kg/m2). This can reduce overall oven energy consumption by approximately five percent.

For more information, ENTER No: 0540

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

32

Market Report

Fastest growth will be seen in Asia, specifically in India, China and Indonesia. By The Freedonia Group World demand for bulk packaging is projected to rise 5.8 percent per year to US$56 billion in 2015. Advances will be driven by growth in manufacturing activity, especially in key enduse industries such as chemicals and pharmaceuticals, as well as food and beverages.

Asia Pacific’s Rapid Growth The Asia Pacific region will post the most rapid increases and remain the biggest regional market in the world, due to its large food and beverage, and chemical and pharmaceutical industries.

Central and South America, Eastern Europe, and the Africa/ Middle East region will also experience above-average growth, though advances in these areas will stem from relatively small bases.

Collectively, these three regions will only account for twelve percent of global bulk packaging demand in 2015.

Overall, the fastest growth will be seen in Asia, specifically in India, China and Indonesia.

Other developing countries such as Russia, Mexico and Brazil are also expected to see healthy gains.

WORLD BULK PACKAGING

(million dollars)

% Annual Growth Item 2005 2010 2015 2005- 2010 2010 2015 World Bulk Packaging Demand

35,670

42,300

5,600 3.5 5.8

North America

12,370

13,320

17,090 1.5 5.1

Western Europe

10,245

10,810

13,100 1.1 3.9

Asia/Pacific

9,360

13,330

19,070 7.3 7.4

3,695

4,840

6,740 5.5 6.8

Other Regions

Film Wrap Speeds Ahead Film wrap will see the fastest gains, benefiting from growing requirements for the bundling and protection of goods during warehousing and distribution.

Demand for film wrap will also be bolstered by retail trends.

Although shipping sacks will continue to represent the largest

Matt MacGillivray, Toronto, Canada

Demand For Bulk Packaging To Hit US$56 Billion By 2015

Together, China and the US, the two largest markets, will account for close to one-half of value gains in bulk packaging demand between 2010 and 2015.

product type, shipping sack demand will experience belowaverage growth through the forecast period and beyond.

Strong price competition and increasing use of alternative products, such as flexible intermediate bulk containers (FIBCs) and various rigid bulk packaging types, including material handling containers and drums, will serve to limit gains in shipping sack demand.

For more information, ENTER No: 0541

Idées & Compagnie

3-DIMENSIONAL EXPERTISE

u SHRINK-WRAPPING

u CASE PACKING

u PALLETIZING

sales.asia@cermex.fr

CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France Tel.: +33 (0) 380 707 100

Enquiry Number

CERMEX South Asia Pacific Co. Ltd. 5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road, Tungwadon, Sathorn - 10120 Bangkok - Thailand Tel.: +66 (0) 2 678 5190

2825

www.cermex.asia

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Sustainable Packaging On The Rise The future of sustainable packaging looks bright as it is set to garner a greater market share with every passing year.

By Amreet Singh

Sustainability has become an important issue that everyone is aware of. Being sustainable means ensuring that meeting needs today does not affect meeting those same needs in the future.

One way of reducing waste lies in compostable packaging for food products.

Compostables Gaining Ground In The Market Compostable packaging can be found in a variety of applications such as cutlery, food boxes and bottles. According to a Drinks Biopackaging report from food and drink consultancy Zenith International, compostable bottles present an increasingly attractive alternative to recycled PET for beverage companies.

Although biopackaging use is currently small in volume in overall market share, their use in West Europe and North America rose by 47 percent in 2010 to over 100 million litres. These signs point to a positive increasing trend in sustainable living.

Rositsa Maslarska, Sofia, Bulgaria

James Meyer, Ohio, US

34

Food Producers Join In The Movement Consumer food producers have also taken charge of the sustainable practices movement.

Pepsico has rolled out recyclable and compostable cups made from plant-based materials in the US since mid May 2011.

Earlier this year in March, they also announced the development of a PET plastic bottle made entirely from plant-based, fully renewable resources, which leaves a reduced carbon footprint. The plant sources include switch grass, pine bark and corn husks, and future development points

to the use of a greater array of materials such as orange and potato peels, oat hulls and other agricultural by-products.

Other food containers and tableware manufacturers have also entered the arena of sustainable packaging production.

Genpak currently dedicates a line to biodegradable products called Harvest. They pledge their products contain no petro-chemical resins and are certified as compostable and made from annually renewable resources.

The London 2012 Olympics are also adopting compostable packaging as part of its sustainability promise. They plan to send zero waste direct to landfills and aim for a minimum of 70 percent to be reused, recycled or composted.

With an estimated 6.5 million people attending the games in a space of 17 days, 3,300 tonnes of food packaging waste will be generated.

As such, the impact of sustainable packaging will be noticed globally through this event. The adoption of sustainable packaging by the Olympic committee is indicative of its rising popularity and an increase in worldwide awareness.

What The Future Holds There are segments of this market that has yet to be tapped such as large container formats of 1.5 to 2 litre sizes.

With the opportunity to grow this area and an increasing acceptance of the products, the future of sustainable packaging looks bright as it is set to garner a greater market share with every passing year.

For more information, ENTER No: 0542

Enquiry Number

2860

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

36

Shelf-Life Extension:

Cranberry

Rescue!

Mariluna, Russia

Known for its anti-aging properties when consumed, cranberry extracts and by-products have the potential to slow down the ‘aging’ of food products as well when used as an ingredient in preparation. by Wong tsz hin

GLOBALISATION has created the opportunity for manufacturers to access different markets from countries around the world. Unlike other commodities, the safety standards placed on food are particularly stringent since consumption requires direct ingestion of the products.

According to the figures from the Food and Agriculture Organization presented at Interpack 2011 in Germany, an estimated 1.3 billion tonnes of food is wasted each year, around one-third of food produced for human consumption. Food wastage occurs at every stage of the food supply chain, from harvesting all the way to the home of consumers. For industrialised countries, more than 40 percent of the food losses occur at retail and consumer levels, with a substantial quantity due to the expiry date.

TheDeliciousLife

To The

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

Antibacterial Property Cranberry fruit extract is known to inhabit several foodborne pathogens. It has been confirmed that the extract exert bactericidal effect against C perfringens, the third most common cause of food poisoning in the UK and US. In a separate study, cranberry concentrate was

FINE FOODS

CHOCOLATE

ICE CREAM

DAIRY

MARGARINE

Emulsifiers and Stabilizers PALSGAARD速 is specialized in development, production and application of Emulsifiers, Stabilizers and other special ingredients.

Visit us at www.palsgaard.com to locate the office closest to you.

Palsgaard Pacific Pte Pte Ltd Ltd PalsgaardAsia Asia-Pacific 3Singapore International Business Park #04-18 Nordic European Centre Tel: +65 6468 6905 Singapore 609927 foodasia@palsgaard.com.sg Tel: +65 6468 6905 Fax: +65 6468 0295 www.palsgaard.com www.palsgaard.com romil@palsgaard.com.sg

2325

Koos Schwaneberg, Katwijk, Netherlands

Cranberries As Ingredients Cranberries have long been lauded as a powerful antioxidant that is also rich in vitamin C, manganese and dietary fibre. Proponents also suggested potential medical benefits such as prevention and reduction of urinary tract infections, prevention of the formation of kidney stones, reduction of oral bacteria, stress relieve and anti-aging properties.

The fruit is already a popular ingredient.

However, its benefits reach out to food Studies have producers as well. shown that the Studies have shown application of that the application of cranberries in the cranberries of extracts or in the form of form by-products can help extracts or by- extend the shelf life products can of food products without af fecting help extend texture and the shelf life of overall flavour qualities. food products The antioxidant without capacity of cranberry has led researcher to affecting its effect overall texture investigate on bacterial growth. and flavour Manifestation of qualities. microorganism is one of the primary contributors to the deterioration of meat products.

BAKERY

Enquiry Number

The shelf life of food products has a huge impact on revenue, especially since the materials used cannot be recycled or reused once they are considered unsafe for consumption. Research done on the extension of shelf life generally focuses on three main aspects, production, packaging and storage.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Protective Capsules Fresh fruits and vegetables are difficult to process due to the requirement of ‘breathing’ oxygen that is essential for the retention of their natural characteristics and appearances. The challenge lies in providing sufficient oxygen while extending shelf life, as the gas promotes the growth of microorganisms.

Scientists are exploring the idea of creating edible coating materials that surround the fruit or vegetable piece and prevent external influences.

One proposed solution is a starch-base solution that can be cooled to form a transparent bio coating.

Such coatings are less permeable to reparatory gases, but are more permeable to water vapour compared to commercial wax coatings and other plastic covering materials.

Another method involves the use of cranberry skin, a by-product from the extraction of its juice.

The tough fruit skin has the ability to withstand testing conditions and protect its contents, making it an ideal covering for delicate fruits such as strawberries, raspberries and peaches.

John Smith ,

found to have the ability to significantly reduce both aerobic bacteria and E coli O157:H7 in ground beef.

Samples were created by inoculating the meat with E coli O157:H7 at approximately 6 logs CFU per g and combining it with cranberry concentrate at 0, 2.5, 5 and 7.5 percent. They are then stored at 7 degree C for five days.

At the end of the testing period, the amount of aerobi bacteria detected for the 2.5, 5 and 7.5 percent concentrates were 1.5, 2.1 and 2.7 logs CFU per g lower than the control respectively. E coli O157:h7 level was reduced by 0.4, 0.7 and 2.4 logs CFU per g.

As a precaution to ensure that addition of the concentrate do not induce undesirable savoury modification, a sensory evaluation was conducted alongside the experiment. Results indicated that subjects did not observe any differences in terms of appearance, flavour and taste.

Similarly, cranberry seed meals and oils have proven to be a useful antibacterial preservative for other fruit and vegetable oils or fish oils. Fruit seeds, which are by-products of the fruit processing industry, are readily available and often discarded as waste. These seeds can be ground into meals or cold-pressed to separate the oils and flours. Utilisation of such materials can benefit fruit producers and processors by enhancing the value of waste products and enlarge their marketing capacity.

Texas, US

38

Cranberry skins are used to encapsulate other fruits to produce soft fruit pieces that maintain its structural integrity through rigorous processes such as extreme heat, freezing, thawing and handling.

Without the need for artificial flavours, colours or preservatives, the end products have increased shelf life of up to two years.

In addition, research has shown that by adding cranberries into blueberry yogurt, the shelf life of the dairy product can be effectively increased by a week. The future of the fruit may go beyond application as a food ingredient. Its antibacterial property and capacity to reduce adhesion of health threatening bacteria has path the way for possible antiseptic use for kitchen or storage equipment.

Researchers are already testing the feasibility of creating sanitation products using chemicals found in cranberries.

Fruit For Thought Food preservatives are important for reducing food spoilage and waste, improving distribution of goods and safeguarding the assets of manufacturers. The use of direct food additives to minimise deterioration and maintain nutritional value has risen substantially over the years. Interest in natural preservatives continues to increase as they are presumably safe and offer higher confidence to consumers as compared to their chemical counterparts.

Cranberry extracts and by-products fit the bill by extending shelf life without adverse impact on taste and appearance. Furthermore, the fruit offers a host of health benefits that will satisfy the growing awareness and demand for nutritional products.

For more information, ENTER No: 0550

SIMPLESSE

®

M I C R O PA R T I C U L A T E D W H E Y P R O T E I N C O N C E N T R A T E

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STABILITY in cachet cappuccino coffee drinks?

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TASTE AS GOOD as the full-fat version?

…do all this and much more with SIMPLESSE from CP Kelco. ®

SIMPLESSE® Microparticulated Whey Protein Concentrate was specifically designed to provide a smooth and creamy mouthfeel in low-fat, reduced-fat and fat-free food and beverage products. Microparticulation is the key!

The microparticulation process allows SIMPLESSE microparticles to behave almost identically to fat globules, providing the ability to reduce fat content without compromising sensory attributes. CP Kelco has decades

Let CP Kelco help turn your “What If...” ideas into YOU CAN! solutions.

www.cpkelco.com | www.whatif-youcan.com

SINGAPORE CP Kelco Singapore Pte., Ltd. 151 Lorong Chuan #06-07 New Tech Park Singapore 556741 Tel: +65 6491 9100 Fax: +65 6491 9101

Enquiry Number

beverage manufacturers solutions to processed food challenges.

2862

of experience in the microparticulation process and in providing food and

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

40

Obesity:

The Natural Answer Functional ingredients derived from natural sources offer food manufacturers a lot of opportunities and solutions in the development of products supporting weight management. By Koen Van Praet, MD, Beneo Asia Pacific

Predictions by the World Health Organisation say that by 2015, more than 2.3 billion of the adult population will be overweight and more than 700 million will be obese. The problem is no longer confined to high-income countries as low and middle-income countries are now also at risk.

In contrast to this overall trend, there is a growing proportion of the population who are becoming more health conscious and concerned about

their weight. As such, they are demanding alternative food products that will help them lead a healthier lifestyle.

Chew The Fat Consumers are acutely aware of the potential risks to their health and wellbeing yet obesity levels continue to rise. There are several contributing lifestyle factors including: increase in snacking/ grazing, reduced exercise and convenience foods.

Ingredients manufacturers can help provide effective solutions to this global issue. These include fat and sugar replacement, fibre enrichment and appetite fulfilment. These can be applied to a range of applications and products including confectionery, dairy, beverage, cereals and baked goods.

HEALTH & NUTRITION

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

41

Opportunistic Issues Historically, rigid eating regimes are short-lived or unsustainable for long periods of time.

Consumers typically apportion blame to being too busy to focus on their food choices and the failure to satisfy their sensation of enjoyment and fulfilment.

These are just some of the root causes that lead to excess eating, a higher than recommended calorie intake and subsequently a potential gain in weight.

But fortunately, there is also a growing segment of the population that is motivated by health and this offers important potential for manufacturers and retailers.

According to NCI’s trend report, people in Asia are very conscious about weight management issues: in Japan, Singapore and South Korea 60 percent, 50 percent and 61 percent of the survey attendees respectively say they are trying to lose weight.

This reflects a higher average compared to the US where 55 percent try to lose weight.

Furthermore, the increasing number of obesity incidences in China and India reported in 2004-2009 now seems to lead to a change of nutrition and health consciousness to achieve individual weight goals: 45 percent in China and 49 percent in India.

Multi-Functional Ingredients Product developers now have at their disposal a raft of tried and tested ingredients capable of controlling energy intake, reducing calories, fat and sugar and delivering low GI products that do not compromise on taste, texture or quality.

Ingredients such as the dietary fibres oligofructose and inulin, the sugar replacer isomalt, the carbohydrate isomaltulose,

and rice starches can positively influence weight management and help people to incorporate healthy food into their daily diet without the need to compromise on taste, texture or drastically change their habits.

Inulin can completely replace fat in an entire range of food products, as its neutral taste and colour mean that it does not falsify the sensory quality or texture of low-fat food.

Low Calorie Solutions Reducing calorie intake remains one of the most popular weight reduction programmes consumers consider when dieting or embarking upon a structured healthy eating regime.

For this to be a sustainable solution however, consumers need a choice of products that offer them a varied and satisfying diet including food group such as dairy, bakery, beverages, cereals or confectionery.

Blood Sugar Levels Weight control can also be made easier through the control of the body’s insulin levels. This can be achieved by consuming low glycaemic carbohydrates that are digested slowly and only have a mild effect on blood sugar and insulin levels.

By achieving lower blood glucose levels and a lower insulin level major parameters in influencing energy intake and metabolism are effected, hunger pangs and the desire to snack may decrease and weight is then much more controllable.

Products containing isomalt and isomaltulose can help in

achieving a lower blood glucose and insulin day profile.

Tasteful Solution With consumers becoming more aware of the negative effects of modified fats, the demand for products reduced in sugar and/ or fat as a way to lose weight have become even more popular.

Inulin can completely replace fat in an entire range of food products, as its neutral taste and colour mean that it does not falsify

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Christian Setiawan, Surabaya, Indonesia

42

the sensory quality or texture of low-fat food. This solution enables food manufacturers to produce lighter versions of traditionally more indulgent food products such as ice cream, dairy and meat products that consumers do not want to sacrifice when entering a healthier eating regime.

Isomalt is the only sugar replacer derived from pure beet sugar yet with only half the calories. Replacing sugar in volume by a 1:1 ratio, when isomalt is used in sweet food products, consumers can be sure that they are having less calories, aiding in managing their weight.

The creation of low-fat products with an appealing creamy texture is also possible through rice ingredients. Due to its small starch granules which mimic the feeling of fat globules in the mouth, rice starch is proving a popular solution in food applications such as bakery, dairy desserts, soups, sauces and fat-based fillings.

Enhanced Fat Burn Isomaltulose has the ability to promote fat oxidation in the body when consumed in combination with a healthy diet and exercise programme. Studies have shown that this low glycaemic carbohydrate not only provides a sustained supply of energy in the form of glucose, but also promotes a higher rate of fat burning even at different activity levels.

Various studies have already established that isomaltulose increases the proportion of energy derived from fat in overall energy consumption, applying to both athletes and those leading less physically active lives.

Isomaltulose acts by making a higher fat burning rate possible, or in other words increasing the proportion of overall energy production that comes from fat. And a better fat burning rate means that athletes can draw on their carbohydrate reserves for longer and burn fat more effectively.

Lower Energy Intake A healthy body weight is achieved through a balance of energy in, versus energy out.

When this balance is uneven it can result in obesity or severe malnourishment. Counting calories and looking for reduced calorie alternatives is one aspect to consider. Being less hungry, and as such, eating less may be another aspect. Studies with oligofructose-enriched inulin and oligofructose have shown to help healthy adults and adolescents lower their daily energy intake.

Functional ingredients derived from natural sources offer food manufacturers a lot of opportunities and solutions in the development of products supporting weight management.

However, due to the complexity this topic may raise, comprehensive support and profound advice is necessary to market a product successfully.

Such support includes regulatory affairs, nutritional science and communication, help with technical questions, qualitative and quantitative m a r k e t a n a l y s i s , p ro d u c t development, analysis and optimisation as well as marketing support. There are already several examples of successful partnerships worldwide between ingredient suppliers and food manufacturers, as such, there is no excuse for the obesity epidemic to be ignored and ever y reason for it to be addressed further.

For more information, ENTER No: 0560

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Enquiry Number

2758

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

44

Pass

Salt

reduce salt and increase flavour in processed meats with meat protein extract.

By petra mehrtens rothe, regional marketing manager for food, novozymes asia pacific

SALT, or sodium chloride, is an indispensable ingredient in most meat products. Not only does it help to provide the right taste and storage stability, it also ensures a water binding functionality. The sodium and chloride ions work on the muscle by extracting the salt-soluble proteins, actin and myosin.

Sodium chloride contributes sufficient ionic strength to open protein double spirals structure, which enhances the waterbinding capabilities and improves the texture and juiciness of the resulting meat product.

CardiOVasCUlar COnCern In recent times, there has been a steady increase in the focus on cardiovascular diseases and high blood pressure as a result of excessive sodium intake from food.

In the US and Australia, many of the largest food companies

have declared sodium reduction in their processed food products to be a corporate strategic goal. The New York City Health Department is launching a national salt reduction initiative, and the US Food and Drug Administration is also investigating the issue of salt in processed meats.

Australian authorities advocate a salt target of 6 grm per person each day. The Australian Division of World Action on Salt and Health (AWASH) initiated reduced sodium programmes for children’s food and sausages in 2008, and in processed meats in 2010. In their recent consumer survey, AWASH reported almost 75 percent of survey participants being concerned about salt in their diet.

Following the salt reduction trend, many companies have been working on sodium reduction solutions. In principle, potassium chloride can be used as a sodium

Zasvedogov , Serbia

THE

chloride substitute, but it leaves a bitter metallic taste, which limits its application in most meat products. Researchers and consumers are keen to find a solution that balances the functionality and flavour of salt. meaT prOTein exTraCT In a slaughterhouse, many coproducts such as trimmed meat, mechanical deboned meat and bone cake are available. These raw materials from beef, pork, and poultry can be used to produce meat protein extract (MPE).

MPE is an ingredient that needs to be labelled as ‘Hydrolysed Meat Protein’ on the final product.

However, the meat source can be highlighted as adding an enhanced protein level to the final product.

The choice of enzyme depends on the desired properties, the end product and the application.

HEALTH & NUTRITION

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

45

The general process layout for the enzymatic treatment of co-products consists of these basic steps: • Grinding, chopping and mixing the raw material with water • Hydrolysis • Inactivation of the protease • Separation • Concentration and drying MPE not only adds value to slaughterhouse co-products, but also provides additional benefits for processed meat to manufacturers and consumers. It can be used in a number of food products such as meat cuts, ham, sausages, instant noodles and soups. The flavour of the final product is enhanced, while the sodium salt level is kept low.

The Upside Together with Danish Research

Meat Institute (DMRI), an investigation was carried out on the effects of MPE added as a meat ingredient replacer in sodium-reduced ham. DMRI performed several pilot plant trials to assess the benefits of MPE in processed meat.

When used in the production of cooked cured ham, the trials demonstrated that it is possible to reduce the salt content up to 36 percent without affecting the taste, flavour, colour, and texture of cooked cured ham.

Experimental Design Nine batches were produced at DMRI using two different MPEs made from pork, which had been manufactured using protease (P) and protease + multi-enzyme component (PF) respectively.

The MPEs added in the process are without salt, and in

a spray-dried version in order to assure proper solubility. The spray-dried products of MPE-P and MPE-PF are both white/light brown, where the colour of MPEPF is a bit darker.

The design variables are: • Salt content • Enzyme system • Amount of added MPE • Meat content The response variables are: • Cooking loss • Sliceability • Sensory properties • Slice coherency • Total plate counts The Results After MPE was injected or tumbled into the processed meats, taste and aroma and properties such as colour, firmness, coherence,

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

46

Batch

1

2

3

4

5

6

7

8

9

Meat (%)

75

75

75

75

75

75

70

70

70

Brine – composition see side note (% yield)

25

25

25

25

25

25

30

30

30

5

5

5

10

10

10

2.0

1.8

1.6

2.0

1.8 1.6

MPE-P1) (%)

5

MPE-PF1) (%) Salt2) (%)

2.5

1.8

2.0

1) Included in brine 2) In the product

Raw Materials Topside ham muscle, chopped through two kidney-plates Tumbling Under vacuum for 6 hours: 6 RTM, alternating 5 minutes rotation, 5 min resting Filling 4 x 3,5 kg in 100 mm impermeable casings Heat Treatment At 80°C until 75°C core temperature, afterwards chilling until 2°C Functionality and Sliceability Cooking yield and gelling % is determined for each batch. From each batch, two hams are sliced in 2 mm slices. After evaluation the slices are vacuum packed with 100 g/pack Adhesiveness From each batch two hams are sliced in 5 mm thickness, 10 slices per batch to determine adhesiveness Sensory Assessment Novozymes and DMRI judged the sensory properties of the hams during slicing in Roskilde. Products was evaluated on a 5 point scale, rating the variables color, odor, taste, saltiness, bitterness, firmness and coherency relative to the reference samples (Batch #1 and #2) Proximate Analyses Protein, fat, water and salt is determined on the piece emaining after slicing

adhesion and cooking loss of the end product were preserved, while the sodium content was effectively reduced.

There were no differences identified in either the raw meat batters or in the cooked sliced products. The cooking losses in all the samples were low,

but there was a clear positive concentration noted after the addition of MPE. It appears that it is possible to produce a ham product with five percent less meat and only 1.6 percent salt, which is fully acceptable from a sensory point of view. MPE-P and MPE-PF

addition also improves the adhesiveness of cooked cured ham.

Enzyme Benefits Enzymatically hydrolysed MPE offer a non-bitter meat taste to processed meat products, adding umami and sulfhydryl amino acids and allowing MSG to be reduced. MPE produced using the enzymatic solutions could enable replacement of 20 to 40 percent salt while maintaining flavour.

The trend toward healthier food around the world is increasing as consumers are becoming savvy about what they put into their mouths.

Awareness of the health issues surrounding the excess intake of sodium from food has encouraged food manufacturers to examine effective methods to reduce salt content of their products. Enzymically developed MPE helps to increase the nutritional value and reduce the salt content of process meat products, while overall improving process economy.

For more information, ENTER No: 0561

Enquiry Number

2816

Apex Machinery & Equipment Co., Ltd. is one of the leading exporters and manufacturer of food processing equipments for biscuit, wafer, chocolate, candy and instant noodle production lines and wrapping machines, etc, we also provide various packing solutions to help our customers attain automation in both production and packaging.

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

48

Worldwide, the trend for natural and healthy is the driver for the development of such products in the food industry. The natural and purity aspects are key to what consumers look for when selecting value-added products.

The consumer perception that ‘natural’ often means healthier provides a thrust to innovation in ‘natural’ ingredients.

The Research With this in mind, an international consumer study reveals that, for consumers, claims of added value in a beverage are given much greater credibility, if the product contains pieces of real fruit or vegetables. This can be an effective way to launch a product in a new category, or a unique benefit that can be used as a way

to carve out a space in an existing market category.

The study also revealed that even adults prefer to drink products with perceptible added value qualities through a straw.

Drinking through a straw allows the consumer to fully experience the texture of products containing bits of fruits or cereal grains.

When considering product

Growth Category:

On-The-Go Meal Replacement Drinks The global food industry is searching for product innovations that offer added value for consumers, producers and for product retailers. By Areerat Wongsa-oun, marketing communications executive, SIG Combibloc concepts, it is not just about coming up with ideas, but it is also necessary to think about technical feasibility in bringing the liquid and solid product components together on a continuous basis as part of the routine filling process.

There are basic solutions for technical implementation that can be tailored to existing manufacturing facilities and adapted to the desired product concept, objectives, investment volume and manufacturing capacity. Only product related adjustments need to be made to the filling machine.

BEVERAGE

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

49

to fill drinks containing particulates.

Food and beverage manufacturers have plenty of opportunities to position their products with perceptible added value. The drinking straws are up to 8 mm in diameter.

Conventional mealtimes are becoming a thing of the past, with ‘proper’ meals often replaced by snacks. The nutritious little extra bits give the products the character of a healthy snack. This makes value added drinks in convenient packaging the perfect companion for people on the go.

For more information, ENTER No: 0570

2800

Nutritive Adds The flexible filling technology opens the way for product

concepts that combine a drink with natural bits by adding nutritious pieces to liquid dairy products and non-carbonated soft drinks as well — opening the way for product development.

The aseptic sleeve system makes it possible: The packaging sleeves are individually shaped and sterilised. Following the UHT filling process the carton pack is ultrasonically sealed above the filling level and not through the product, and as such, prevents fibres or particulates from becoming trapped in the sealed seam.

To implement this product c o n c e p t , s t a n d a rd f i l l i n g machines for liquid dairy and NCSD products require an upgrade kit to provide optimal product flows and tailored

Enquiry Number

Hot For Viscous With the first basic solution for processing and filling the products, the liquid component and the particulates are mixed and then heat-treated in one tubular heat exchanger. This method is especially suitable for viscous drinks such as smoothies, in which the bits are evenly distributed.

W h e n h e a t - t re a t i n g t h e liquid component and the solid particulates separately, less viscous products such as milk mix drinks or fruit juice drinks with pieces of fruits, vegetables or cereals can also be aseptically filled into carton packs.

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such food resources available.

It then becomes imperative to ensure that the food reaches these people in a manner that is suitable for consumption.

This means that the food has to be free of contamination from bacteria, not have undergone degradation, and generally be tasty.

Food preservation involves processes that prepare food articles such that they become fit for storage under long periods of time, so that when they are required for consumption, they would resemble the same state in which they originally were.

Preser vation delays the spoiling process and retains quality, taste and texture. To achieve this, there are many methods of preservation available such as drying, salting, smoking and cryogenic freezing.

Cryogenic freezing is one of the most widely used methods of food preservation in the industry.

With advances in technology, food quality and texture is hardly compromised.

Cryogenic freezing involves lowering the temperature of the food article to below freezing point, such that the growth of microorganisms decreases. This microbial growth drops because there is a reduction in the amount of liquid in the food, which stops their metabolism.

Ian, Fen Ditton, UK

Food production is never equally spread out across global territories. Production facilities such as farms, and non-production area such as cities, generally do not exist near each other. Yet, population density figures reflect that cities contain more people than the suburbs do.

Food has to travel from farms and production facilities into other areas that do not have

Freeze!

It’s Fresh!

Rob Owen-Wahl, UK

With foods coming from sources further and further away, the need for food preservation techniques become imperative so as to retain its quality, texture and taste. By Amreet Singh

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Francois Schnell

Techniques & Practices Although the main two elements used in food freezing are liquid nitrogen and carbon dioxide, there is no one method that fits all freezing practices. There are a range of techniques available and technology to cater to these needs. These include air-blast, immersion, impingement and fluidised bed freezers.

H o w e v e r, l o w e r i n g t h e temperature is not enough in food preservation practices. The type of freezing process it undergoes largely determines quality of food. When food is frozen, liquid water turns into ice crystals.

The larger the crystals are, the more prone to cellular damage the food will be. Therefore, the smaller these crystals are, the better the taste of the frozen product will be. Slow freezing will form large crystals, whereas quick freezing techniques ensure smaller cr ystals and better tasting food.

Food freezing technology has been largely driven around these needs. Established practices in cryogenic freezing of food include the usage of mediums such as liquid nitrogen and carbon dioxide. Their extreme cold temperatures at –196 and –79 deg C respectively allows for rapid cooling of the food and better preservation.

It must also be noted that freezing times and techniques for different food items differ based on its dimension and shapes, thermal properties, initial and final temperatures and the coefficient of heat transfer.

Properties Of Cooling Mediums Liquid nitrogen is a favoured freezing element used in the food industry because it is inert and can rapidly reduce the temperature of the food product. It is used for freezing meat, fish, poultry, dairy and bakery products, ready meals, fruit and vegetables.

The freezing element is able to prevent ice crystals from forming as they stop water from leaking from the cells. This preserves the texture of the food. The nitrogen also stops bacteria from getting the oxygen they need for growing.

Its low freezing temperature and quick freezing time means that equipment needed is smaller. As such, operating and equipment cost is lower.

Carbon dioxide is slightly reactive and toxic. It has a higher freezing temperature as compared to liquid nitrogen, which means that equipment has to be larger to achieve a fast freezing rate. If slow freezing occurs, food quality can be adversely affected due to the formation of larger ice crystals within which damage cellular material. Due to its larger equipment, plant sizes have to be bigger.

Air-blast Freezers Air-blast freezers are the most used type of freezing technology in the industry. They work by blasting cold air, at temperatures of –30 to –45 deg C, over the food at about 10 m/sec.

This reduces the layer of air on food, therefore increasing its heat transfer rate, and allowing

Slow freezing will form large crystals, whereas quick freezing techniques ensure smaller crystals and better tasting food. the food’s core temperature to drop much faster than it would in a still-air freezer. Air-blast freezers can be used in conjunction with tunnel or belts to improve efficiency. Furthermore, foods in air-blast freezers usually lie on wire mesh belts. As the mesh receives the blown air, it vibrates.

This speeds up the freezing rate of the food.

Immersion Freezers Immersion freezers run on the principle that the product is frozen through immersion in the cooling medium. The most common medium used in this freezing

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ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

method is liquid nitrogen. Food such as poultry and meat can use such a freezing technique. It only requires up to ten seconds of exposure to liquid nitrogen for meat to freeze.

Applications include the preparation of frozen dinners.

Due to its fast freezing process, this freezing method is effective in locking in food quality and texture. Vegetables also benefit from this process because the nutrient content and colour can be retained.

The benefits of immersion freezing include the liquid medium’s ability to contact all parts of the food, which allows for a thorough and even freezing process. Also, liquid nitrogen is inert, which means that oxygen is displaced from the surface of the food, thereby halting the process of oxidation.

Certain products, such as mushrooms, cannot be frozen well using other methods besides immersion freezing with liquid nitrogen. Mediums such as brine can also be used for immersion freezing. However, due care has to be taken to protect the food item with packaging using a tight seal. This will prevent the brine from contacting the food and leaving residues.

Impingement Freezing Impingement freezing operates by using high-velocity air jets to direct air to the top and bottom surfaces of the food article. By doing so, the boundary layer of air on the surface that holds heat is displaced and this results in freezing.

This freezing method is carried out very quickly and also results in the formation of small ice crystals that do not damage cells as much as larger crystals would. This also means that the products coming out of this

freezing method retain much of their natural qualities.

Another benefit of its freezing speed is that it retains much of its original moisture. Dehydration rates for this method of freezing is one of the lowest across the board at about 0.6 to one percent.

Impingement freezing can also be used for crust freezing purposes that targets mostly the surface layer of the food product.

Fluidised bed freezing is also used by the industry for particulate type food products such as peas and corn. This freezing method works by placing the food items in panels in the freezing equipment. Cold air is then blown vertically upwards onto the fluid bed section where the food items are placed.

The air velocity causes the particles to float in the air stream and become separated from each other. As such, clumping will not occur. Through this method, the product is considered to be individually quick-frozen.

Freezing Process Aides There are also alternative methods available that aid the freezing process in food preservation.

These include ambient cooling and hot boning.

Ambient cooling method revolves around the idea that ambient air can be used to save energy. It does this by using ambient air to pre-cool the food item to a temperature of about 20 deg C before it enters a cooling unit. This way, the energy required by the unit to get the temperature down to 20 deg C can be saved.

However, drawbacks include a longer overall cooling time and a larger storage facility for this part of the cooling process.

Hot boning, or the removal of bone from meat while it is still hot, is another method that allows for a more efficient freezing process.

Dan Wenger, US

52

Certain products, such as mushrooms, cannot be frozen well using other methods besides immersion freezing with liquid nitrogen.

The reason behind this is that there is less mass to chill since the bone is gone. Also, with a reduction in mass, less space is required in the facility. Hot boning will result is energy as well as time saving in the freezing process. However, hot boning can result in changes in meat tenderness and shape changes, resulting in poor presentation of meat cuts.

Food preser vation goes beyond bringing food from the production plant to the dinner plate of the working adult. Such techniques bring relief to people who desperately need such foods in times of crisis such as famine, drought and natural disasters.

Wi t h o u t t h e p ro c e s s e s discussed, perishables would have little hope of making it across continents to help sustain those in need. As such, it is important to continue to reinvent such food processes to better food quality and create longer lasting foods.

For more information, ENTER No: 0580

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Erythritol Law Declaration Zibo Zhongshi Green Biotech Co., Ltd is the only patentee in Mainland China which has obtained erythritol patent of invention, authorized by State Intellectual Property Office of the People’s Republic of China, the patent number is ZL200510102929.6 and the invention name is one kind of candida lipolytica and the method of erythritol production with it.

This patent has been filed on record by China customs.

Any infringing production of erythritol or purchasing erythritol from any infringer in Mainland China without permit of Zibo Zhongshi Green Biotech Co., Ltd will infringe the legal rights of the patentee and will be taken action against for the tort. Meanwhile, China customs will legally check and detain products to be exported which may infringe patentee.

The capacity of Zibo Zhongshi Green Biotech Co., Ltd is 12000MT per year.

We hope to cooperate with consumers or traders from all over the world friendly on mutual benefit to satisfy customers.

Website: http://www.grb.cn

Authorized declarer: Qingdao First Patent & Trademark Agent Co., Ltd

2873

Patent agent: Gong Tonghai

Enquiry Number

Tel: +86-533-5859607

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Emerging markets, particularly Asia and the Middle East, demand more food, especially meat and dair y, away from traditional staples such as rice and vegetables. The World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO), not to mention Western-based health and special interest groups’ endorse these developments.

Increased meat consumption will become a hotly debated issue: on one end of the equation, it is the right of people in developing or emerging countries who have been deprived of eating meat, and on the other end, the need to reduce cause and effect of global warming by greenhouse gases and food & feed security.

For example: China’s appetite for meat is skyrocketing. In 20 years, the nation consumed some 50 million tonnes of pork, up from 25 million tonnes in 1990.

MaJaKDS, Poland

54

The rapid increase is a result of several factors: population growth, urbanisation, and general prosperity arising from the nation’s economic boom.

To put these figures into a different perspective: In just 20 years, some 250 million more pigs were harvested in 2010.

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Just imagine the amount of feed needed to raise these animals. But it will not stop there; Chinese beef consumption is also expected to increase by some 30 percent by 2015, pushing resources to the limit.

Traditionally, food price hikes hit less-developed countries harder. A much greater share of income goes to food and often everything is spent on food just to survive.

In comparison, US consumers spend on average 13 percent of the disposable income on food. People living in developed countries generally eat more processed food. This is an advantage to keep food prices down.

Increased food demands in emerging markets leads the industry to explore sustainable means of providing food. By Henk Hoogenkamp

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JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

GREEN CONCERNS Green credentials of food companies increasingly focus on finding alternatives for commodities such as palm oil and soy oil. Algae oil is a possible replacement made by fermented single-cell organisms of switch grass, cornhusks, sugar cane, beets, and wood waste creating oil and its by-product animal feed.

The ultimate goal is to create super algae that are highly efficient at converting sunlight and carbon dioxide into lipids and oils that can be sent to a refinery and made into fuel and foods.

The main attraction of algae is their ability to potentially produce 10 or more times more fuel than corn used to make ethanol or the soybeans to make bio-diesel. Moreover, algae can be cultivated at wasteland or water and subsequently no direct competition with food production.

Sustainable green and excessive world population growth are on a collision course. Population stabilisation can no longer be

seen merely as an afterthought; it needs to be brought into the lime light of attention.

M o s t l i k e l y, i t w i l l b e a futile attempt to have a sustainable green future when the world population grows with an average of 70 million people a year.

Offenders of environmental crime are usually punished, if at all, with some leniency even when recidivism occurs. Detection of these offences is difficult and often relies on chance observations or

Vana De Battisti, Belo Horizonte, Brazil

Tracy Hunter, Washington, US

Chinese beef consumption is also expected to increase by some 30 percent by 2015, pushing resources to the limit.

Igor Spanholi, RS, Brazil

55

satellite tracking, including oil pollution or water theft, deforestation, e-waste and land clearing.

For example, e-waste alone is estimated at 20-50 million tonnes per year, while an estimated 20-60 percent of fish to be caught illegally in countries such as Australia. Climate change therefore is likely to increase because of the huge potential financial windfall for these acts of green crime, including fraud of emissions trading schemes.

BIOTECH PROGRESS For almost 20 years, opposing views of genetically modified or engineered crops have debated the pros and cons of world’s food supply. The genetic modification of certain crops such as soy, corn, rice, wheat and fruits, allow farmers to spray weed killer without hurting the crop and fight off insects.

The technology also protects the environment by decreasing pesticide use and using soil that is not ploughed, which increases water retention and as such decreases erosion.

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Melanie Kuipers, Meppen, Germany

will begin to grow genetically modified rice that will ultimately spill over in other Asian regions.

CLEAN LABEL DEMANDS Fuelled by a growing consumer demand for clean and green labels, a trend is emerging to strip down food ingredients on labels to a bare minimum. Genetically modified (GM) foods increasingly will take a leadership role to make this happen.

For example, commercially available genetically modified wheat crops are likely to be at least a decade away, but increasing numbers of consumers would purchase foods produced through

technology using sustainable practices.

In 2010, the US will harvest approximately 90-95 percent of biotech crops including soybeans, corn, canola, sugar beets and cotton. Almost all of those crops, except for cotton, are fed to animals or specifically processed so that the genetically engineered proteins are no longer present in sugar beets and highfructose corn syrup. From the total soybean harvest, only a small portion (<5 percent) is directly used for the human food chain.

For these usages, the soy protein can be IP (identity preserved) albeit at significantly

For corn it is anticipated that drought-tolerant biotech varieties will be first harvested in the US starting in 2012.

higher pricing. In reality this means that only infant food manufacturers and some specific meat-free alternatives are prepared to pay for these increased price points.

Despite an avalanche of soy protein propaganda for use in the human food chain, well over 90 percent of the world’s soy harvest ends up as animal feed in one way or the other.

For corn it is anticipated that drought-tolerant biotech varieties will be first harvested in the US starting in 2012, and 2017 for

Carol Kramberger, Zagreb, Croatia

Opposing views mainly divide America and the EU, currently resulting in a standoff. However, there are clear signs that the standoff may be shifting in favour of biotech supporters now that China has approved GM (Genetically Modified) rice and corn varieties.

This decision could pave the way for a much broader acceptance, especially since China will develop into a powerhouse of future agriculture output.

China will shift the balance away from Europe’s movement to stop the introduction of GM crops. Although India rejected in early 2010 the introduction of a genetically modified eggplant to produce its own insecticide, both Africa and Asia are still undecided whether or not to embrace biotech.

Europe’s opposition may be waning now that China is emerging as world’s biggest investor in biotech crop research.

This will also change the debate to the extent that the case can no longer be made where only large multinational western corporations reap huge benefits at the expense of consumers, biodiversity and other environmental issues. China will change the landscape and it

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sub-Saharan Africa. As for China, their main staple rice will be genetically engineered with the Bt-gene (a naturally occurring soil bacteria called Bacillus thuringiensis to produce a mild pesticide) to resist the rice stem borer.

There is great logic in the demands that conversion of the forests and the peat land into soy and palm ‘plantations’ need to be halted, and if possible, reversed.

GM biotechnology can play a role in this process by virtue of crop yield increases at the same or less arable land mass.

EMERGING MARKETS It is a no-brainer that the emerging

Usually, it is true that those emerging countries, especially Asia, is rebounding and adjusting faster, which in turn would accelerate the use of commodities and functional ingredients.

The fast growing agricultural needs of China will likely transform the global market.

For example, huge increases of soybean, corn and wheat imports

by China have triggered the need for increased farmland acreage in both the US and Brazil.

The recent food shortages in 2007 and 2008 have proven that governments get increasingly nervous and sensitive to food inflation and food supply

Karolina Przybysz, Wroclaw, Poland

Increases of soybean, corn and wheat imports by China have triggered the need for increased farmland acreage in both the US and Brazil.

markets are going to continue to grow in wealth, which in turn will mean increased meat and dairy consumption.

Fast growing nations will need to import more food commodities to satisfy increasing populations such as Asia, boosting income for US farms. That is why more investors and investment funds plough money in farmland acquisitions, not just domestically but also seeding funds to far away places on several continents in order to hedge future food security.

shortages and restrictions. These variables cloud the picture even further and its impact should not be underestimated.

To top it off; if at all possible, a confrontation must be avoided between farmers who want to grow bioengineered crops, and organic farmers without litigation that potentially could stifle food production.

Imposing restrictions on planting locations and how a genetically modified crop may be grown could restrict proliferation in the eyes of an organic farmer.

On the other hand, it could also restrict cultivation and harvest of environmentally safe and sound GM-crops that are vital to ensure food supplies and security for a rapid growing world population.

POSTHARVEST MANAGEMENT While discussing a rapid growing world population, the expected demand for agricultural products will double in the years leading up to 2050. That will also be the case for meat consumption.

This being the case, it will become of paramount importance to preserve what is already har vested. Therefore more farm and harvest management will be necessary to increase the efficiency of arable land, water, energy and crop selection criteria.

P o s t h a r v e s t l o s s e s a re significant, and to reduce these is the first gain for mankind.

This loss is not only caused at point of farming and harvest by pests, disease, and inefficient storage and infrastructure, but also further down the food chain including processing plants, food service and consumer kitchen.

According to the FAO of the UN, the 2007 statistics show that about 30 million metric tonnes of corn, 20 million metric tonnes of wheat, and some three million tonnes of soybeans have been wasted on a worldwide basis.

These are staggering figures, not even including the waste of rice and rice bran.

Together these harvests could have served the dietary cereal needs of approximately 400 million people. A relatively large part of this postharvest waste occurs in developing countries that lack efficient infrastructure.

For more information, ENTER No: 0581

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Gateway To

ASIA

ASIA, in particular the growing markets of China and India, holds tremendous appeal for manufacturers of food ingredients due to its vast potential. As many companies have learnt, gaining entry to this lucrative market is no simple task. In an exclusive interview with APFI, Paul Collins, MD of GNT UK, details the group’s objectives in the region for the coming years.

As its first step in establishing a presence in Asia, the GNT Group has unveiled a regional centre for South East Asia in Singapore in late May 2011. Prior to the opening of the Singapore office, business

at the open in regional ce g of gnt group’s n of the comptre in singapore, Md Collins, shaany’s uK branch, pau l plans for thred the company’s e asia pacifi region. By Wong tsz h c in

operations were conducted remotely from locations in Europe. The regional centre will provide customers in this region support services, application testing, regulatory advice and introduction of products. eXpansiOn FrOM singapOre The company hopes to satisfy the growing desire for healthy, natural

and ‘clean-label’ ingredients and give manufacturers an opportunity to make products that are more friendly and acceptable to consumers. Using the Singapore office as a platform, it will explore and understand the requirements and needs of the Asian market before determining further expansion plans.

“I think initially from the

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

Frying Oil Filter

Source Material Selection The key lies in identifying the best environment for the raw materials and arranging a supply

Step by step, we will grow our presence in the region. We hope that in future, we will have an Asia Pacific operation that will encompass, for example, Australia and New Zealand. chain such that these materials can be processed before being dispatched to the customers.

Mr Collins explained that the company keeps an open mind on the global scale for interesting fruits and vegetables that deliver the colouring effect that its customers expect.

If the Singapore office can develop according to plan, the market will see more products made from healthy and natural edible materials that will be subsequently distributed from the region as well.

Separate the suspending particles and impurities Reduce the oil acid value and prevent oxidation Extend the life-cycle of frying oil Extend the shelf-time of the fried food WWW.CHINAOILFILTER.COM Sunshine F&P Machinery Co.,Ltd.

For more information, ENTER No: 0582

Tel:+86-20-34528332/34529382 Fax:+86-20-34528982 E-mail:Sales@chinaoilfilter.com

2874

Organised Supply Chain Control of the supply chain, from the seed, to the plant, to the processing of the plant to give the finishing concentrate, is a critical point for food manufacturers because they want authenticity, guarantee of quality, assurance of availability and long-term price stability. To this end, the company will continue to assess options that would fit within this business model.

“It is an evolution of supply chain capability. The first step to that is to provide customer and technical service, as well as application support, which is what we have done. It is a building process.”

Deriving concentrates from edible plants, fruits and vegetables means that the colour depends ver y much on the native appearance of the source materials. The disparity between the taste and preferences of customers from Asia and other parts of the world creates the demand for a wider spectrum of colours.

Enquiry Number

Singapore office, we will handle operations in the ASEAN region, as well as China, Japan and South Korea. Maybe for the next one to two years, we will develop things from Singapore. Our plans will be to do something in another Asian market where we would be closer to it. An obvious target for consideration will be China, given the scale and differences of that market.”

At the moment, the primary focus will be on developing the team and facility available in Singapore. “Step by step, we will grow our presence in the region.

We hope that in future, we will have an Asia Pacific operation that will encompass, for example, Australia and New Zealand.

When we have a market of this scale across such a wide geographic area, we would have to think about additional office facilities in key locations,” Mr Collins added.

The company would subsequently contemplate the idea of adding a regional logistic centre to enable speed of supply for customers.

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Singapore’s retail scene is blessed by a strong economy, a busy airport that acts as a gateway to South East Asia and a population that sees shopping as a national pastime.

S u b s e q u e n t l y, a n e v e r increasing number of new and improved stores, from mega-malls to boutiques, line the city-state’s bustling streets, from the city to the heartlands.

A recent mystery shopper exercise by The Straits Times, for example, revealed that out of 16 outlets assessed only seven (44 percent) recorded scores for service standards above ‘average’.

The main causes of complaint were a lack of engagement with customers throughout the shopping experience and selective ser vice based on perceived wealth, especially in luxury

Embracing The Customer Experience Customers’ perceptions of their in-store experiences have the power to increase brand loyalty, create word-of-mouth referrals and generate repeat sales.

To be successful, retailers need to prepare and put in place a cohesive plan to deliver quality experience and inspire staff of all levels to embody a culture

A Culture Of

Customer Service Lotus Head, Johannesburg, S Africa

Building a customer-focused culture requires a new focus that blends operational excellence with human capital delivery. By Roy Magee, regional VP for Asia, AchieveGlobal

To d a y, c o n s u m e r s i n Singapore have more choice than ever before. But for retailers, this means increased competition and, importantly, a deepening need for differentiation, which is consistently supported by exceptional customer experiences.

The key driver for ensuring a consistent and differentiated consumer experience is, as you might expect, delivering stellar service – an attribute that many of the country’s retailers fail to appropriately address.

goods stores. The exercise also highlighted a general lack of passion for service among staff.

To s u c c e e d i n t o d a y ’s competitive retail environment, stores today need to redefine their understanding of what customer service truly means. It is more than just a set of unimplemented brand values concocted by the marketing team or pricing strategies. It is differentiating the brand in the consumer’s mind by ensuring a favourable perception that exceeds expectations.

that customers’ value, instead of just providing customer service training to the front line. Retailers also need to ensure staff are familiar with ways to apply their skills to create mutually beneficial relationships with customers.

Simply put, customers seek out retailers who take a true interest in their needs and feelings before parting with their money.

Retailers that execute a strategy of aligning a company’s brand promise to its behaviour and skills will also achieve quantitative and qualitative results, a decrease in management and front-line turnover, and increased productivity.

From The Top A successful, meaningful strategy for a differentiated customer experience needs to be defined at the top and aligned with brand positioning and business objectives. Once it is established,

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the next step is to communicate the strategy to staff and articulate what every level is required to do to execute it: how they are going to achieve the mark and how success will be measured.

By demonstrating the value of the strategy and the role every employee can play in achieving it, retailers will also enhance the commitment and motivation of the team.

A clear brand strategy can also help create positive attitudes and instil passion amongst staff, inspiring them to deliver great service. Without alignment from key stakeholders, they run the risk of multiple interpretations of the strategy and a lack of consistent brand experiences.

Training & Development Too often, retailers reject the

idea of developing the skills of their store personnel beyond the actual job requirements. Many cite high staff turnover or payroll expenses as reasons for this.

The reality, however, is that people development is critical to brand differentiation and revenue success. In today’s new consumer economy, it must therefore be viewed as an operational imperative and not just an HR ‘nice to have’.

Store managers have an impor tant role to play in the execution and support of such training initiatives due to their frequent interaction with store personnel.

It is therefore important that they are equipped with the skills required to effectively assess, teach and reinforce desired skills.

Focused development and coaching from store managers also helps foster a cohesive and supportive work environment, which directly influences productivity and can improve retention rates by as much as 30 percent.

Full Attention The increasingly competitive retail market underscores the need to pay attention to the customer experience, managing it one customer at a time.

Building a customer-focused culture requires a focus that blends operational excellence with human capital delivery. They are not separate, and both are essential to driving revenue and breaking the commoditisation of the retail brand.

For more information, ENTER No: 0583

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

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

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

www.kehuachina.com

E-mail: kehuachina@163.com

Enquiry Number

2528

Other single machine & corollary equipment

EXHIBITION&REVIEW EXHIBITION EVENTS

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ition xhib rf E o ny d l se rma Düsntre rf, Ge 2011 o e , d C ssel o 18 Dü y 12 t Ma

Review

Interpack 2011 INTERPACK 2011, the trade fair for the packaging sector and related processing industries, took place in Düsseldorf, Germany, from May 12 to 18 this year.

It closes as one of the most successful events in the 53-year history of the trade fair with 2,700 exhibitors from 60 nations in all of the 19 fully booked halls of the Düsseldorf trade fair centre.

Of these visitors, there was an increase in the proportion of decision-makers, based on a visitor survey that was conducted.

Almost three quarters of trade visitors came from management.

Over 100,000 of the total of 166,000 trade visitors travelled to the fair from abroad, which is a share of over 60 percent.

S u s t a i n a b i l i t y, s a f e t y a n d convenience were the overriding themes in the exhibition halls.

The premiere of the ‘Save Food’ campaign, which aims to fight international food loss and was organised by Messe Düsseldorf in cooperation with the Food and Agriculture Organisation (FAO) of the United Nations, attracted over 300 congress participants from all over the world on May 16 and 17. The representatives of the

food value chain, ranging from producers and the packaging industry through to retailers and representatives of politics, society and non-government organisations, were taken with this opportunity for dialogue.

“The success of the ‘Save Food’ initiative shows that we have placed our international packaging expertise in a context enabling areas outside the packaging industry to benefit.

We have sparked off a highly promising dialogue on one of the most important issues of our time. We shall therefore continue

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creative ideas. Many visitors had also been well-prepared and approached individual companies with specific requests.

The special theme ‘Metal Packaging Plaza’, newly introduced at this year’s event, was also devoted to dialogue and information. Presentations were held in the central lecture forum, while suppliers and potential customers met in the lounge to discuss metal packaging.

As such, the plaza became a central meeting place for anything to do with metal packages at the event, much to the satisfaction of the participating associations for metal packages, VMV and Empac.

Düsseldorf Exhibition Centre Düsseldorf, Germany May 12 to 18, 2011 ______________________ Enquiry No: 0584

Going International Locally

to pursue the topic in cooperation with the FAO,” says Werner Matthias Dornscheidt, president and CEO of Messe Düsseldorf.

In its five different shops on the themes of health, meaning, aesthetics, simplicity and identity, ‘Innovationparc Packaging’ under the motto of ‘Quality of Life’ brought together companies from across the value chain.

Developed specifically for the special show, best practices and visions for the future that had been devised beforehand in a concerted team effort were presented by these shops.

This concept not only went down well with visitors, but was also highly commended by the participating companies. It created a forum, they claimed, that offered space for constructive talks and

Indonesia will see the launch of a three-inone trade show in April next year, combining Indopack, Indoprint and Indoplas in one venue. The show would be presented as an international showcase of the latest in machinery, processing solutions, equipment and services.

In an interview with Bernd Jablonowski, director of the show, he shares that Indonesia is a growing market, and that the show would not only cater to local companies, but also international ones.

“What we’d like to do is bring our customers to emerging markets, where we build up new exhibitions. We currently have cooperation world wide in India, in Czech Republic, Brazil and North America. That’s how we’re developing Interpack outside of Germany,” he adds.

With regards to trends, the ones that are apparent at this year’s event are safety, convenience and sustainability. The trends, however, differ from region to region, and also between developing and developed countries, as each has its own demands. For example, in Europe and North America, sustainability is a topic that ranks high on its list. The aging population in Europe is also influencing the type of packaging developed for food.

“Convenience here in Europe means coming up with special packaging for the aging community, where opening packages may not be so easy for them. Which is why companies are focused more on convenient packaging material,” he says. ____________________________________________________________ Enquiry No: 0585

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Cermex Goes To India!

The Indian packaging industry will soon have easy access to customised packaging machines b Cermex, when the company opens its dedicated Indian office in Pune, India, this July.

Jean-Felix Lesueur, president of Cermex, says that the Indian market is focused on machines catering to small and medium enterprises. To meet the needs of the market, the company has set forth to develop machines that are not currently in their portfolio, and is expected for completion at the end of this year. Details of the project are still under wraps, but other products from the company that will be customised for the market includes its shrink-wrapping machines.

The company is also looking to expand the size and

portfolio of the China plant, which it started in Beijing three years ago. The plant started out with three basic machines, and currently has doubled its variety of products made in China.

Mr Lesueur says that machines were also redesigned to accommodate to the market. Unlike the Indian market, the Chinese market was focused on large, high-speed machines that were to be installed within a plant.

He adds that Indonesia is a market that is growing quickly, and it is possible to have an entity there in future. __________________________________________ Enquiry No: 0586

Understanding Asia Cama is on the case in catering to the different needs of the regions. In an interview with APFI, Daniele Bellante, GM of Cama Group, he shares that the biggest challenge in food packaging for Asia Pacific is the understanding of secondary packaging, while Europe is looking at ways to diversify their product from their competitors.

To make these machines appealing to the Asian market, there is a need to inform customers and advise them based on the type of packaging they need, calculating the savings that they can benefit from, and identify the solution for them.

“In order to overcome all these problems, we are trying to educate the customers and tell them the importance of investing in such a machine. To Cama, the 3Ms are important: machinery, man and method.

So even if you have the best machine, without the man and method, it’s a waste due to inefficiency,” comments Mr Bellante.

One of the ways that the company delivers service to its customers is in assuring replacement of parts based on a schedule, before the machine goes down, with its Total Productive Maintenance (TPM) programme. The machines are also user friendly, and unskilled operators can watch a video to understand how the machine works.

This would further increase the efficiency at work. ______________________________________ Enquiry No: 0587

DEMAND IN Asia As the Asian economy grows, so do the customers’ range of demands.

Yasushi Yamaguchi, GM of the overseas operations department of Ishida, tells APFI that the growth of the economy has presented the company with new customers, many of whom start with small operations. This bucks up the trend for low cost machinery.

In response to this trend, the company utilises its China operations in Shanghai for the production of low cost machines, where the lower operational cost of production is translated into savings for customers, while still benefitting from the same Ishida quality of machines.

The company is also focusing on the demand by established customers for a total system equipment.

“So, if they want an order of a total system, we’ll put together the most suitable combination to present to them as one line,” shares Mr Yamaguchi.

Other than China, the company also has operations in Korea, Thailand, Malaysia, Vietnam, Indonesia and India. However, Japan is still the heart of the company’s research and development, and the company’s coverage of the industry’s needs has been expanded to include seafood, as well as meat and poultry. _____________________________________________ Enquiry No: 0588

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Review

Thaifex - World Of Food Asia THAIFEX â&#x20AC;&#x201C; World of Food Asia, which took place from May 25 to 29 this year, came to a satisfying close, bringing more than 23,000 visitors from 118 countries on a five-day culinary journey.

This is an increase of close to nine percent as compared to last year and an overall increase of 29 percent from its first staging in 2004. Underlining the international interest and support, 23 percent of the visitors came from overseas with Malaysia, China and Japan as the top three countries accounting for 28 percent of foreign delegates.

Visitors included more than 800 trade missions from eight countries, representing the biggest turnout from industry supporters the event has seen since its introduction.

IM Ce PACT Ba nter Exh ibit Ma ngko ion y 2 k, T 5 to ha i l 29, and 201 1

With more than 1,000 exhibiting companies hailing from over 25 countries, the event served up an international platter of products, technology and innovations from the food and beverage markets around the world.

The trade floor resembled a bazaar as food and beverage buyers, as well as sellers networked and explored business opportunities, while sampling the international fare at Impact Exhibition Centre in Bangkok, Thailand.

DisH UP An intErnAtionAl storM! With close to half of the exhibiting

companies coming from outside Thailand, visitors to the show had the opportunity to sample the offerings from international companies.

Manufacturers also had a chance to see the showcase of developments from food production and hygiene to packaging and refrigeration. There was also interest in advanced food processes that can help dish up

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healthier and tastier cuisine, and the best practices to maintain a high standard of food safety.

The specialised zone covering all aspects of food technology featured regional and international exhibitors showcasing the solutions for the food and beverage industry.

Piping Hot Topics Visitors to the trade fair mirrored consumer trends across Asia, with more becoming increasingly discerning about the food and beverage they consume.

The Health and Organic zone at the exhibition, which hosted 27 healthy and organic food producers, received significant interest.

The services industry was also well-represented by players in the sector, from food catering to hospitality services; while business owners continued to explore opportunities to advance their game, through the retail technology, product displays and even shop fittings showcased in the Retail and Franchise zone.

The event also saw the return of the World of Halal Conference, back for a second run. Through seven interactive sessions, the conference brought forward prevalent issues in the emerging Halal market, such as ‘Reaching to the New Halal Consumer’, ‘Managing Halal in Southeast Asia’ and ‘Role of CICT in the Burgeoning Thailand Halal Market’, presented by seven speakers.

The next Thaifex – World of Food Asia and World of Halal will be held on May 23 to 27, 2012 at the IMPACT Exhibition Center, Bangkok, Thailand.

IMPACT Exhibition Center Bangkok, Thailand May 25 to 29, 2011 ______________________ Enquiry No: 0590

Platform For Export

Thaifex-World Of Food Asia has evolved into an international showcase for the food and beverage industry, with 50 percent of the show’s exhibitors coming from overseas.

“When we started out cooperating with Thailand’s department of export promotion (DEP) and the Thai Chamber of Commerce, Thaifex was an entirely Thai export vehicle. The task that we’ve taken on is to internationalise the whole event,” said Michael Dreyer, VP Asia Pacific for Koelnmesse.

In 2002, the event had about 450 exhibitors, out of which more than 90 percent were Thai exhibitors, and the number of international exhibitors were negligible. This year, the show has more than doubled that number, and 50 percent are nonThai exhibitors.

He adds that the event is about promoting Asian products within the region and also to other parts of the world. With the free trade agreement and the ASEAN trades on the drawing board, this becomes more important.

Moving on to trends, Mr Dreyer was firm on the uptrend of Halal products, which is valued at US$660 billion per year in trade for Halal products, of which majority is food.

He explains with examples of the growing affluence of the Indonesian population, and with the certification dubbed as being healthier in the US, that the demand for Halal certified products is going to grow strongly.

The section saw more than 100 exhibitors this year, a growth of almost 30 percent from last year. There is also an increase in the number of Middle Eastern visitors due to the World Of Halal exhibition.

Another trend that can be clearly seen at the event is organic food, which the Thai government is promoting.

Driving this trend is the growing affluence and health awareness, which enables consumers to obtain premium organic foodstuff. Mr Dreyer was quick to add that in countries like Singapore and other metropolis, organic food is becoming more affordable. The trend has pushed the number of organic exhibitors up by 50 percent over the last two to three years.

With the positive outcome of this year’s event, Mr Dreyer expects to achieve a growth of about 10 to 15 percent of growth by next year.

“It’s about looking at our customers and what are the interests, and developing the show based on this,” he concludes. ____________________________________________________________ Enquiry No: 0591

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2011

Review

ProPak Asia 2011 BIT Ban EC Jun gkok, e 15 Tha to 1 iland 8, 2 011

PROPAK Asia 2011 took place from June 15 to 18 at BITEC, Bangkok in Thailand. The show concluded with a total of 33,376 international visitors, and 3,909 international attendees from 61 countries.

The event showcased more than 1,272 participants from 40 countries, covering a space of over 26,288 sq m. The number of buyers and trade representatives increased to more than 3,000 over the previous show, and arriving from throughout Asia including Japan, Malaysia, Singapore, China, India, Vietnam, Indonesia, The Philippines, Korea, Taiwan, Myanmar, Bangladesh, just to name a few. â&#x20AC;&#x153;The record number at this yearâ&#x20AC;&#x2122;s event was marked not only by international visitors, buyers

JULY/AUGUST 2011 ASIA PACIFIC FOOD INDUSTRY

EXHIBITION & EVENTS 69

and trade representatives, but also by local enthusiasts who are seeking innovative processing and packaging technologies,” said David Aitken, MD of Bangkok Exhibition Services (BES), the event’s organiser.

He said: “This year’s tremendous event has successfully attracted more visitors from e m e rg i n g m a r k e t s o u t s i d e ASEAN. Five out of the top ten visiting countries to the show w e re n o t A S E A N m e m b e r countries.”

“The growth in local visitors can be attributed to the fact that local manufacturers have increasingly attached importance to technology development and efficiency. As a result of this, they are always looking to get themselves updated on new processing and packaging technology and trends. On top of that, the education programmes really added value to the show.

We saw over 3,500 delegates attend the conference, seminar, training and education sessions.

This has generated greater

visitors. More participants from Australia, Russia, China and the Middle East are also expected in the next edition.

The conference, seminar and workshop programmes that took place concurrently with the event, covered a wide scope, from food science and materials developments to global production and technology trends.

The International Brewing C o n f e re n c e 2 0 1 1 b ro u g h t together the region’s leading brewers, technology suppliers and product manufacturers.

Like the 12th ASEAN Food Conference 2011, there were assemblies of interawareness of technational experts and nology improvement sector specialists and growth for the and professionals processing and in dedicated zones packaging sectors of PharmaTech Asia among private 2011, DrinkTech a nd g o v e rnm en t Asia 2011 and organisations.”

PlasTech Asia 2011.

Riding on the The Lab & Test Asia theme, ‘Go Clean Go pavilion showcased Green’, there was a the latest developrange of products ments in laboratory, on display from test, measurement re n o w n e d i n t e r and quality assurnational brands that David Aitken, MD of Bangkok ance technology. are committed to Exhibition Services (BES) In addition, the helping businesses ASEAN Food in Asia improve their cost Innovation Contest 2011 and the control, energy efficiency and F o S TAT- N e s t l e Q u i z B o w l e n v i ro n m e n t m a n a g e m e n t reinforced the image of ProPak without affecting production A s i a a s a n i n t e r n a t i o n a l performance and profitability. trade show.

Mr Aitken said that the The next installation will theme is in line with the global be held from June 13 to 16, 2012, interest in effective environment at BITEC, Bangkok, Thailand. management, which will be more intensified in the future.

The next show will occupy BITEC a space of 6,000 sq m and an Bangkok, Thailand expected 20 percent increase June 15 to 18, 2011 in the number of exhibitors and ______________________ Enquiry No: 0592

Word From The Ground SERVICE ROUND THE CLOCK

NO SUPERVISION NECESSARY

Reliable service and quality that can be counted on is of utmost importance at Krones. In an interview with Markus Winter, CEO of Krones (Thailand), he shares that the company is driven by customers to have a quicker and complete support on the service front.

One of the company’s initiatives is its 24-hour hotline, which caters to emergency service maintenance calls. “Customers can call the hotline for assistance, and the Thai team will guide them in resolving maintenance issues via the phone. If need be, a technical personnel will be sent onsite to fix it,” says Mr Winter.

After 11pm (Thailand time), the hotline will be transferred to the German technical support team, who will activate someone from the Thai office to assist, if necessary.

To support the implementation of the service hotline, eight specialists from Germany have been brought in to train the Thai support team, so that they would be able to undertake the needs of the regional market. “This is our added value for the customer, because that is what’s expected of Krones as a high-end manufacturer. The loss of time for the customer is money lost for them,” shares Mr Winter.

In ensuring that the operators of machines obtained from the company are well-informed on the upkeep and optimisation of its functions, the company had started an academy to train technical personnel and engineers in 2010.

In fact, training of the company’s new engineers is also done in the academy. “We are generally moving into the direction sharing knowledge from the German headquarters to the Asian region, so as to be better equipped and increase flexibility in adapting to market demands,” says Mr Winter.

Other than training at the academy, operators and engineers of customer companies are also refreshed on the workings on the machines during its scheduled overhauls. “During the periodic overhauls, we also carry out operator assessments, so customers get some kind of benchmark on the understanding of the machines, and from there we propose ways to improve, including a training plan,” he adds.

Krones looks forward to show companies the benefits of good training, as educated operators will achieve fewer problems on the job.

In today’s competitive market, cost saving becomes an important aspect of business o p e ra t i o n s . Fo o d production and processing companies are therefore, constantly on the lookout for ways to reduce operational expenses, something that S+S offers with its machines.

“Nobody has the time to stand in front of the machine, watch the machine and check the machine from time to time,” Franz Josef Penn explains, “all of these must be automated.” Designed with users in mind, machines by the company are easy to set-up and require no supervision at all, effectively eliminating the need for operators.

Commenting on the requirements of Asian customers as compared to those in Europe, he has observed that the control standards are more stringent in this region. In terms of impurity inspection, there is a demand for machines that can detect fine particles that may be present in food products.

For example, it is unacceptable to have a tiny stone, 2 mm in diameter, inside a box of cereal.

Detection system must be vigilant enough to identify small quantity of foreign bodies concealed amid food ingredients. Mr Penn is confident that his company can provide solutions that will satisfy this challenging demand.

Asia continues to be a lucrative market with huge potential for growth. With its eyes on expansion in this region, the company has established a manufacturing plant in China, and regional offices in locations such as Singapore and Thailand.

Although the company has set eyes on extending its representation in Asia, the company intends to adopt a subtle approach that focuses on gradual expansion. “We are not a big company which can do everything at one stage,” Mr Penn comments, “but we have been growing slowly over the last ten years.”

______________________________________________ Enquiry No: 0593

____________________________________ Enquiry No: 0594

APFI catches up with some of the exhibitors at ProPak Asia, and finds out their upcoming plans and developments. By Tjut Rostina & Wong Tsz Hin.

SHAPE TO OPEN INDIAN OFFICE

TAILOR-MADE FOR ASIA

With the shift in consumer spending habits and lifestyle within India, the company is looking to capitalise on opportunities in the food industry with the setup of its office in Delhi, India.

Slated for completion within the next 12 months, the sales and engineering office will be a starting point for further expansion into the country.

The main manufacturing site will be in Thailand, and future developments will depend on India’s market growth.

Mike Allin, the MD of Solids Handling And Process Engineering (SHAPE), says: “The middle class is booming, their habits are changing, and supermarkets are becoming more prevalent in India. This means that food processing companies are changing the way they’re moving forward. So, we believe that India is the place to be.”

As one of the major suppliers of food products, the bar for food safety in Asia has continuously moved higher. One of the methods employed in ensuring that unwanted foreign particles do not get into food products during the manufacturing process is metal-detection.

However, what happens when a piece of an operator’s rubber glove accidentally falls in?

Mr Allin shares that a method to overcome this challenge is with the use of metal-detectable plastics.

“To the naked eye, the products look just like normal plastic or polymer-based products. But, the difference is that when the polymer was manufactured, they have been impregnated with an additive that will activate the metal detector, and in some cases X-Ray machines,” he says.

As the technology development lies in the basepolymer, it can be used to produce common accessories in a food plant, such as hairnets, gloves and arm protectors. Mr Allin adds: “On the other side is engineering plastics and rubbers. As we have an impregnated silicon rubber, it means that metal detectable gaskets can also be provided.”

In order to address the demands of the costconscious Asian market, Wolf is offering moneysaving options with similar quality that are made in Asia.

The packaging industry demands for durable machines with better performance in terms of speed, greater accuracy in terms of weight and increased flexibility in terms of film options. However, for the Asian market, there is a dominant concern that preoccupies the mind of potential customers — cost.

The requirements of Asian customers are more stringent and challenging. According to Gunter Wolf, owner and CEO of Wolf, the money-conscious folks of the region are always on the lookout for cost efficient machines that are able to provide high quality packaging solutions.

For a company that offers tailor-made machineries according to the needs of its clients, this naturally means reducing production cost such that the machines are available at a more competitive price point.

That is the main motivation behind the company’s establishment of a manufacturing plant in China four years ago. The objective of this move is to benefit from lower operation cost without compensating on overall quality.

While there are some differences between the machines made in China and in Europe, Mr Wolf was quick to assure that the company works hard to ensure “the same technology is implemented”.

Asia remains a big market for the company, which is exploring the option of opening a regional office in Vietnam, alongside those located in Thailand, Malaysia and Indonesia. Although there is no plan at the moment to set up a manufacturing plant in the ASEAN region, the company intends to expand the one in China.

Mr Wolf is optimistic about the future of the Asian market, which he expects to continue to grow. Having secured a position over the last 20 years, he “looks forward to be in this field for the next 10-20 years.”

__________________________________________ Enquiry No: 0595

_________________________________________ Enquiry No: 0596

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Preview

Food Expo 2011 THE Food Expo offers a combination of foods and flavours from around the world at this year’s installation. The event organised by Hong Kong Trade Development Council, will be held from August 11 to 15, at Hong Kong Convention and Exhibition Centre, Hong Kong, SAR China.

Visitors to the event can look forward to a showcase of offerings from over 700 exhibitors, from various countries such as Japan, Korea, China, Malaysia, Mexico, and Taiwan. The event is divided into two sections, the Trade Hall and the Public Hall.

The Trade Hall, the section of the fair dedicated to trade business, is organised by group pavilions. The exhibits include bakery products, beverages, snacks & confectionery, frozen & processed food, fruits &

vegetables, meat & poultry, as well as sauces & seasoning.

Exhibitors in the Public Hall build brand awareness among end consumers. One of the highlights in this hall is the Premium Food Zone, which features branded food and beverage products.

There is also a night bazaar from August 11 to 14, where selected products will be available for purchase.

Group pavilions in the Public Hall include China, Indonesia, Iran, Japan, Korea, Malaysia, Mexico, the Philippines, Thailand, and Vietnam.

In recognition of the increase in food quality and safety awareness, this year’s event also features the Quality Exhibitor Scheme, which highlights quality food suppliers among the fair’s exhibitors. Entering its third year, the scheme would continue

Ho An ng K Ho d Exh ong C Au ng Ko ibitio onve gus ng n C nt t 11 , S en ion to 1 AR C tre 5, 2 hina 011

its goal to identify and highlight quality food suppliers among all exhibitors in both the Trade and Public Halls. The scheme would help trade buyers and visitors identify quality exhibitors with ease.

The expo puts on various special events for visitors. These events include cooking demonstrations, industry seminars addressing business issues and lucky draws.

Hong Kong Convention And Exhibition Centre Hong Kong, SAR China August 11 to 15, 2011 ______________________ Enquiry No: 0597

Enquiry Number

2767

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Preview

As Ho iaWo Sepng Korld-Ex tem ng po ber 7 to 9, 2 011

Vitafoods Asia VITAFOODS Asia will make its debut at AsiaWorld-Expo, Hong Kong from September 7 - 9, 2011, in response to the growing pan-Asian nutraceutical, functional foods and functional drinks market.

The event will provide the perfect platform for visitors from countries such as China, Japan, Thailand, Vietnam and Cambodia and is a must-attend for anyone in the industry who is keen to source for products, partners and suppliers.

Chris Lee, event director, says: “The introduction of Vitafoods Asia in Hong Kong will allow Asian companies not only to discover new ingredients to hit the market, but to touch and

taste them – something that can really make the difference in determining which best suit your market.”

The event will play host to more than 100 suppliers of nutraceuticals and ingredients for dietary supplements, functional foods and drinks, plus leading industry associations.

Running alongside the exhibition, the seminar theatre will host a variety of exhibitors presenting sessions on some of their latest research, nutraceutical and functional food and drink innovations to keep visitors up-to-date on their products and services. Keynote speakers include Daniel Quek, VP of Cerebos Pacific, and the

president of Health Supplements Industry Association Singapore.

Innovation will be the central theme at the New Products Zone, located at the show entrance. A first stop for many visitors to the event, it provides a valuable tool in helping them to plan their trip over the course of the three days.

Companies with market launches are eligible to enter their products for display in the feature.

AsiaWorld-Expo Hong Kong, SAR China September 7 to 9, 2011 ______________________ Enquiry No: 0598

Enquiry Number

2818

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Qu Co een Ba nven Sirikit Se ngko tion Nat 23, ptem k, Th Centeional 201 ber ailan r 21 1 to d

Preview

Food Ingredients Asia 2011 FOOD Ingredients Asia 2011 will take place for the seventh year at Queen Sirikit National Convention Center, Bangkok, Thailand, from September 21 to 23, this year.

Featuring food technology and ingredients, the show focuses on displaying the ingredient innovations, research and development of raw material in processed food industry, such as creating appealing appearance, taste, fragrances and colours, as well as enhancing nutrition to add value for instant food, drink, processed food and frozen food.

Currently, the food industry in Thailand has a multi-millionbaht value. In 2011, the food export industry in the country is expected to grow more than

eight percent, worth more than US$22 billion or approximately 660 billion baht. In manufacturing processed food, ingredients are the key component.

In this year’s instalment, over 400 exhibitors from more than 30 countries worldwide will showcase their products at the event. The participation sees a growth of 70 percent, compared to when it was organised two years ago. The event is expected to see over 10,000 visitors and generate a business value of more than a billion baht.

One of the event’s highlights is ‘Ingredients In Action’, a special pavilion, co-produced with Innova Market Insights, demonstrating the trends driving

product development today. A free tasting bar will give visitors a chance to touch, taste and smell how the ingredients can be incorporated into a marketable, profitable finished food.

The event offers educational and formal networking opportunities with the Fi Asia Conference organised by FoSTAT (Food Science and Technology Association of Thailand), ‘An Impact of AEC (ASEAN Economics Community) 2015 to the Food Industry’ conference hosted by National Food Institute (NFI), as well as seminars by key exhibitors and more.

The ASEAN Economic Community (AEC) 2015 conference, titled will address the integration of the AEC into one single market in 2015.

A programme of seminars and workshops will help food professionals familiarise themselves with the AEC 2015 plan and its benefits.

Manu Leopairote, chairman of UBM Asia (Thailand), says that from the success of the event in Thailand two years ago, more than 85 percent of entrepreneurs showed their interest in the technology of food manufacturing, processing and packaging.

To ensure that this event displays the technology for developing food industry in an integrated way, Food Processing and Packaging Asia 2011 (FPPA 2011) is organised concurrently with Food Ingredients Asia for the first time. There is also a seminar sponsored by NFI and FoSTAT. Queen Sirikit National Convention Center Bangkok, Thailand September 21 to 23, 2011 ______________________ Enquiry No: 0599

Enquiry Number

2866

Enquiry Number

2865

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CALENDAR OF EVENTS 2011 August 5 – 7: COMPACK – COMPLETE PACKAGING EXPO Chennai Trade Centre Chennai, India Smart Expos E-mail: compack@smartexpos.in Web: www.smartexpos.in ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 15: HKTDC FOOD EXPO Hong Kong Convention & Exhibition Centre Hong Kong, SAR China E-mail: exhibitions@tdc.org.hk Web: www.hkfoodexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 7 – 9: ASIA FRUIT LOGISTICA Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Global Produce Events Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

7 – 9: VITAFOODS ASIA AsiaWorld-Expo Hong Kong, SAR China IIR Exhibitions E-mail: vitafoods@iirx.co.uk Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: SNACK ASIA/CHINA SNACK FOOD 2011 China National Convention Center Beijing, China ESA and CFNA E-mail: info@snackfoodex.com Web: www.snackfoodex.com

21 – 23: FOOD PROCESSING & PACKAGING ASIA Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: www.fppasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: FI ASIA Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info-th@ubm.com Web: ingredientsnetwork.com/Asia-Thailand ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – OCT 2: INTERFOOD/ALLPACK INDONESIA Jakarta International Expo – Kemayoran Jakarta, Indonesia Kristamedia E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 3 – 4: FI INDIA Bombay Exhibition Centre Mumbai, India UBM Media E-mail: bipin.sinha@ubm.com Web: fiindia.ingredientsnetwork.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: PROPAK MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.propak.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: PLASTICS & RUBBER INDONESIA Jakarta International Expo-Kemayoran Jakarta, Indonesia Pamerindo E-mail: info@pamerindo.com Web: www.pamerindo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: VIETBREW Saigon Exhibition & Conference Center Ho Chi Minh City, Vietnam AMB Exhibitions Vietnam Beer-Alcohol-Beverage Association E-mail: support@ambexpo.com Web: www.vietbrew.merebo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – DEC 1: FOOD INGREDIENTS EUROPE & NATURAL INGREDIENTS 2011 Paris Nord Villepinte Paris, France UBM E-mail: Fieurope@ubm.com Web: www.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 3: PROPAK INDONESIA 2011 Jakarta International Expo – Kemayoran Jakarta, Indonesia Pamerindo Indonesia E-mail: info@pamerindo.com Web: www.pamerindo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

5 – 7: HI JAPAN / S-TEC JAPAN Tokyo Big Sight Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo-jp@ubm.com Web: www.ubmjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: FOOD HOTEL MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com

November

18 – 21: JAPAN PACK 2011 Tokyo Big Sight Exhibition Center Tokyo, Japan Japan Packaging Machinery Manufacturers Association Web: www.japanpack.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: SWEET & SNACKTEC MIDDLE EAST Dubai International Convention & Exhibition Centre Dubai, UAE Koelnmesse Web: www.sweetsnacktecmiddleeast.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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