APFI July August 2010

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MICA (P) 179/12/2009

| JULY/AUGUST 2010

Dark Waters:

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Asia Pacific Food Industry Presents The Special Ingredients Supplement!

Launching in August 2010, topics that would be covered include: • Colouring & Flavouring • Emulsifiers & Stabilisers • Functional Ingredients • Starch & Enzymes

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

4

30 PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 22 no. 5

PACKAGING & PROCESSING 26

Wort Treatment: Gentle Boiling

Combination of low pressure boiling with steam pressures with vacuum evaporation technology can provide quality products and favourable energy consumption. By Dr Hans-Jörg Menger, Clemens Thüsing, Dr Wolfgang Karstens, Jörg Klaiber and Kornel Vetterlein, Ziemann Ludwigsburg

30

Dark Waters: Weed Out Toxicity The increase in popularity of bottled drinking water has prompted regulations, which bottled water manufacturers must adhere to. Tap water is also strictly regulated for quality assurance purposes. By Karen Harper, Thermo Fisher Scientific

26

34

36

INGREDIENTS & ADDITIVES 34

Enzymes: Making Starch Sweeter Starch can be turned into sweet syrups as a less expensive substitute for sugar in a wide range of food and beverage applications. By Anders Glasdam Axelsen, Novozymes

36

Sweet Tooth Saviour Chewing gum and boiled sweets based on sugar replacers such as isomalt, maltitol, sorbitol, and xylitol can help as dental care products. By Dr Antje Jungclaus, Beneo-Institute

HEALTH & NUTRITION 40

Part 1: Lifestyle Foods – From Soy To Rice Lifestyle foods can be defined by coupling available, affordable and tasty foods during the lifespan of people to enhance nutrition, general wellbeing and promote optimal health. By Henk Hoogenkamp

BEVERAGE 44

Fortified Dairy: A Healthier Gulp Knowledge and interest in health and nutrition is driving the growth of the functional beverage market to satisfy the needs of this consumer segment.

By Simone Bouman, Purac Asia Pacific

44

40

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

6

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

68

ProPak Asia

2010

volume 22 no. 5

18

TH EDITION

58

64

AUTOMATION & FEATURES 48

Market Report: Cakes & Pastries Worth US$35.2B In 2013

50

Case-Study: Automation For Packaging Pies & Cakes

52

Market Report: Sales Of Hot Tinned Meat Takes A Slice

54

Online Diagnostics: Easy Access

The sector offers an alternative to a full meal, driving expected growth in sales within the region as more consumers lead fast-paced lifestyles. By Nikhil Aggarwal, Datamonitor

A range of automation equipment made a major contribution to a packaging line at a bakery in the UK. By Annalisa Belante, Cama

Hot canned meat is back on the menu, as Britain rediscovers the joys of this store cupboard staple. By Mintel

Using operator interfaces to optimise performance of industrial wireless networks.

By Jim Ralston, ProSoft Technology

58

PACs & I/O: Go Wireless Automation engineers are beginning to seriously consider wireless solutions for all or part of their applications. By Jean Femia, Opto22

64

for Advertisers’ Enquiry Numbers

DEPARTMENTS

June 16 Bangko - 19, 2010 k, Thai land

50

10

Refer to Advertising Index on Pg

08 10 12 22 78 80 80A 80B

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

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Supply Chain Management: From Ideas To Customers The concept-to-customer supply chain management approach provides the conceptual framework for addressing business forces within the supply chain. By Lawrence Chan, Infor Asia Pacific

EXHIBITION & EVENTS 68 72 76

Review: ProPak Asia 2010 • International Colours Fly High Review: Thaifex – World Of Food Asia • The Evolution Of An Exhibition Preview: Asia Fruit Logistica

Cover Picture Courtesy Of Akke Pakke, Nergens, Netherlands • Printed by Fabulous Printers Pte Ltd

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Progress through innovation

Food Processing & Packaging Systems Heat and Control is one of the world’s leading manufacturers of food processing and packaging equipment. We have served the food industry for 60 years, have 142 US patents and offer the best international team of engineers, technicians and consultants in the industry. A combination of experience and expertise and the commitment to innovation and quality, will guarantee world class solutions for any product requirement.

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EDITOR’S PAGE 8

managing director

Kenneth Tan

Have Your

Cake

& Eat It Too

From candies on Valentine’s to seasonal cookies at Christmas, happy occasions are never complete without sweetening the lips.

And businesses in the cakes and pastries sector would be happy to know that the market in Asia Pacific is slated to hit a value of US$35.2 billion in the next three years. This is based on a 7.6 percent growth between 2008 and 2013, as reported by Datamonitor.

This trend is mainly driven by the increasing urban population’s habit in replacing main meals with a quick fix of cakes or pastries.

Growth in the segment will be driven by India and China, with 54 percent of Indian consumers and 52 percent of Chinese consumers saying that they would either maintain, or increase their expenditure in biscuits and cakes over the next three to six months.

When it comes down to everyday satisfaction like chewing gum and crunching boiled sweets, it is common to be cautious of dental prohibitions in caring for teeth. With this in mind, Dr Antje Jungclause from the Beneo Institure, suggests using sugar replacers such as isomalt, maltitol, sorbitol, and xylitol which can help in producing tooth friendly products. (Page 36) Anders Glasdam Axelsen of Novozyme also shares on how starch can be used as a less expensive substitute for sugar in a wide range of food and beverage applications. Starch from corn, wheat, or cassava can be turned into sweet syrups such as maltose or high fructose corn syrup (HFCS). (Page 34) This issue also features the first of a two-part series on the changing paradigms of lifestyle foods from soy to rice. According to author Henk Hoogenkamp, lifestyle foods can be defined by coupling available, affordable and tasty foods during the lifespan of people to enhance nutrition, general wellbeing and promote optimal health. (Page 40) With healthier and cost effective solutions made available for the products of sweets, it looks like the industry and its consumers can have the cake and eat it too.

editor

Tjut Rostina

tjutrostina@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg senior art director/studio manager

Lawrence Lee

lawrencelee@epl.com.sg assistant art director

Libby Goh

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

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

sueannpeh@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Anders Glasdam Axelsen

Annalisa Belante

Clemens Thüsing

Dr Antje Jungclaus

Dr Hans-Jörg Menger

Dr Wolfgang Karstens

Henk Hoogenkamp

Jean Femia Jim Ralston

Jörg Klaiber

Joson Ng

Karen Harper

Kornel Vetterlein

Lawrence Chan

Maheshwari Basavaiah

Nikhil Aggarwal

Simone Bouman

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan financial controller

Robbin Lim

etm Tjut Rostina

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2678

AAHAR INTERNATIONAL FOOD FAIR 2010

47

2658

ALLPACK & INTERFOOD INDONESIA 2010

63

2680

APEX MACHINERY & EQUIPMENT CO LTD

49

2638

ASHWORTH BROS INC

17

2670

BENEO-ORAFTI ASIA PTE LTD

2348

CARGILL INTERNATIONAL TRADING PTE LTD - CSS

2672

COGNEX SINGAPORE INC

2673

DSM NUTRITIONAL PRODUCTS ASIA PACIFIC PTE LTD

6030

FAMILY CEREAL SDN BHD

67

2671

FI ASIA 2010

53

2676

FI INDIA 2010

61

2665

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

OBC 3 15 1

5

2674

FRANZ HAAS WAFFEL UND KEKSANLAGEN-INDUSTRIE GMBH

6011

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 80

IBC

2668

HEAT & CONTROL PTY LTD

2667

HI JAPAN 2010

57

7

2629

INNOPHOS INC

21

2592

ISHIDA CO LTD

11

2666

KALSEC INC

IFC

2528

KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 25

6022

KORA-PACKMAT ASIA PTE LTD

80

2669

KRONES AG

13

2653

MATCON PACIFIC PTY LTD

39

2325

PALSGAARD ASIA-PACIFIC PTE LTD

19

6028

PIAB ASIA PACIFIC PTE LTD

80

2679

PROPAK INDONESIA 2010

75

2677

PROPAK VIETNAM 2011

77

6029

QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD

80

2675

SIDEL

10

2577

UNITECH INDUSTRIES LTD

33

2598

URSCHEL ASIA PACIFIC PTE LTD

9

This index is provided as an additional service.

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

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BUSINESS NEWS INDUSTRY & MARKET

JULY/AUGUST 2010

Meena Kadri, New Zealand

Changing Demographics Opens Opportunities For Dairy

India’s Food Processing Requires US$30 Billion Delhi, India: India is expected to need over US$30 billion worth of investment to re-structure its processing-food industry to lift up the share of processed food trade.

The study on ‘Emerging Opportunities And Strategic Thrust Areas For Food Processing’, also suggests that with projected investment, export of processed foods could increase by over 70 percent in the next five years to reach the target of US$25 billion from the current level of approximately US$15 billion.

However, in spite of vast natural resources, import growth of food products in India is also expected to be strong over the forecast period to reach US$13 billion.

The Associated Chambers of Commerce and Industry (ASSOCHAM), who did the study, has projected that US$30 billion worth of investment can revolutionise Indian food processing sector and take up processing of food and vegetables to levels close to 10 percent by 2015.

Key growth driver of food processing sector in India, will include faster pace of urbanisation, rise in disposable incomes and changing lifestyle and aspirations, which will lead to significant changes in food habits. The key trends for growth of processed food will consist of: increasing expenses on health and nutritional foods, nuclear families, as well as working women and functional foods. ______________________________________ Enquiry No: 0500

Lausanne, Switzerland: Changing demographics will have an impact on the types of dairy products people consume and how they consume them, providing growth opportunities for the dairy industry, according to the latest edition of the Tetra Pak Dairy Index.

Ageing populations, urbanisation and an emerging global middle class are driving demand for new types of liquid dairy products (LDP) in both developed and developing countries.

Among the trends the report details are the health products demands driven by the ageing population, changes consumer preferences and impacts on distribution of LDP due to urbanisation, emerging middle class with purchasing power.

Said the company’s president and CEO, Dennis Jönsson: “The population in many countries will have more time, money and education than ever before. They’ll also be more active and vibrant. As people live longer, they also plan their lives differently. Dairy producers who can meet the changing needs of this demographic segment will realise significant growth opportunities.”

LDP Consumption Back On Track Worldwide consumption of milk and other LDP is expected to grow at a compound annual growth rate (CAGR) of 2.4 percent from 2009 to 2012 – reaching 283 billion litres. This is up 0.2 percentage points compared to the previous forecast of 2.2 percent CAGR. Worldwide consumption increased year-on-year by 1.8 percent to 264 billion litres and demand has continued to be strong through the first half of 2010.

Driven primarily by ready to drink (RTD) ambient (or long-life) LDP – with a forecasted CAGR of 5.4 percent from 2009 to 2012 – global LDP consumption is expected to reach 283 billion litres by 2012. The strongest growth in the RTD ambient LDP category is expected to come from Asia Pacific (8.7 percent), Latin America (7.1 percent) and Africa (6.9 percent).

Stronger-than-expected global consumption of ambient white milk – up 1.3 percent to 201 billion ltr year-on-year – contributed to the improved outlook for LDP consumption overall. ______________________________________________ Enquiry No: 0501

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

BUSINESS NEWS 13

INDUSTRY & MARKET

Sauces, Dressings & Condiments To Reach A$2.1 Billion Melbourne, Australia: Changing dietary habits, an increase in athome consumption and growing health concerns including childhood obesity are fuelling the growth of sauces, dressing and condiments in Australia.

According to Datamonitor’s report titled ‘Sauces, Dressings And Condiments In Australia To 2013’, the market clocked total sales of A$1.8 billion (US$1.57 billion) in 2008. Wet cooking sauces and seasonings together contributed more than half of total sales.

In comparison, table sauces, dressings and pickled products contributed about one-third of the total market, while condiments and dips formed the remaining share.

Valued at more than A$500 million in 2008, the wet cooking sauce category is currently the largest sauce category in terms of annual sales.

Ketchup and barbeque sauce, which forms part of the table sauce category, continued to be favoured

by Australian consumers. Likewise, pickled products are currently valued at A$166 million, and is expected to exceed A$190 million by 2013.

An interesting health trend that is evident in recent launches across the category is the rise in gluten-free products, signifying demand from Australian consumers who either suffer from coeliac disease or have adopted a gluten-free diet.

Growth in the total sauces, dressings and condiments market is expected to come from the current renewed interest in healthier products, as well as growing consumer demand for premium products specifically catering to consumers’ desire to make traditional and authentic multi-cuisine food at home. In light of current indications,

value of more than A$2.1 billion by the total market size is expected the year 2013. to LCS, grow at 124 an average annual rate APFI, x 200 mm, CC-en37-AZ064_05/10 ___________________ Enquiry No: 0502 of over three percent to reach the

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

14

INDUSTRY & MARKET

ADM Cocoa Opens Singapore Technical Centre sinGaPore: ADM Cocoa has opened a technical centre in Singapore to offer its Asian customers a local resource for product development and technical support. Through the facility, the company will identify and create cocoa product solutions for customers. It will also hold quarterly cocoa and chocolate seminars there, covering topics such

as cost reduction, formulation optimisation and improving other aspects of the new product development process.

The Advantage Centre is a technical development facility for cocoa liquors, butters and powders, and will help demonstrate how cocoa and chocolate ingredients add value to bakery, beverage, confectionery and other applications. Designed to help the company engage participants in hands-on application courses, the facility is equipped with a test centre for the development of concept products and small batches of chocolates.

As formulators continue to focus on affordability, the centre offers a convenient environment for harnessing the company’s applications knowledge to optimise formulations and reduce overall recipe costs.

__________________________________________ Enquiry No: 0503

Heat And Control Turns 60 b r i s b a n e , a u s t r a l i a : H e a t A n d C o n t ro l , who specialises in food processing and packaging celebrates its 60th anniversary this year. Founded in 1950 by five engineers who had the goal of modernising cooking equipment for the food industry, the company has played an integral role during the early days of industrial cooking systems, transforming the food processing industry and pioneering continuous cooking equipment.

Manufacturing facilities began in California and expanded into Australia, Mexico, China and South Africa and is now supported by a network of regional sales offices. These are located in India, Malaysia, Singapore, New Zealand, Brazil, Argentina, Canada, Scotland and The Netherlands, Poland and Spain. Australia is headquarters for all operations outside the Americas, and is home to a large manufacturing facility that exports to the world.

One of the original founders Andy Caridis, at 82, maintains his enthusiasm and energy for the industry and due to his knowledge and expertise, plays a key role in R&D programs and travels regularly to impart his knowledge to the global team. Still a family managed business, Andy’s son, Tony Caridis is the current president and has been influential in expanding into packaging systems whereby the company, in close partnership with Ishida, has become a full service provider of food processing technologies. ___________________________________________ Enquiry No: 0504

Yamatake To Double Overseas Sales By 2013 toKyo, jaPan: Yamatake will establish an affiliate in Brazil this year. In addition, to increase business opportunities through direct contact with customers, the company will beef up its business with oil suppliers in the Middle East, and increase its sales by sharing best practices with major local companies.

Yamatake will launch the global azbil evolution programme (AEP) aimed at continuous enhancement of the customers’ operating plant systems.

With these measures, the company aims to double its overseas sales in industrial markets to 30 billion yen by 2013. _____________________________ Enquiry No: 0505

BUSINESS NEWS

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

Brenntag Expands Asian Presence With New Acquisition MÜlheiM, GerMany: Brenntag, a chemical distribution company, further expands its market position in the growth area within Asia Pacific by acquiring the shares of EAC Industrial Ingredients, a provider of chemical distribution solutions in South and South East Asia.

Selling company is Denmarkbased, The East Asiatic Company.

The purchase was carried out at E160 million (US$201.5 million) on a cash and debt free basis. With the acquisition, Brenntag gains access to an established distribution network in nine countries.

With this acquisition, the company’s growth strategy in the Asia Pacific region is reinforced.

Subsidiaries markets in nine countries with local presences are Thailand, Vietnam, Indonesia, Philippines, Malaysia, Singapore, Cambodia, India and Bangladesh. For 2010, expects sales of about E220 million for the acquired company.

Henri Nejade, president of the company’s Asia Pacific arm, says:

“The acquisition will support our ability to better serve local demands in these fast-growing countries.”

The closing of the deal is expected

in the course of July. No merger control notification was necessary with regard to the acquisition. ___________________ Enquiry No: 0506

You Know Cognex Vision

JBT To Acquire Thailand-Based Consulting Businesses banGKoK, thailanD: JBT FoodTech has signed an agreement to acquire assets of International Food Technology (IFT) and Food Audits International (FAI), both of which are headquartered in Bangkok, Thailand.

The transaction is expected to close within the next few weeks.

Terms of the transaction were not disclosed. _____________________ Enquiry No: 0507

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

16

INDUSTRY & MARKET

Rob Tossberg, US

London, UK: Practical sustainability initiatives adopted by food companies and the future role of eco-labels was extensively debated at the Sustainable Foods Summit.

Major discussions centered on the future directions of eco-labels and third party standards. The food industry has over 500 eco-labels that represent various production and environmental aspects, however a growing number of companies and retailers are turning away from eco-labels and focusing on building ecological brands. At the summit, two leading European retailers, Co-op Switzerland and Albert Heijn, argued that brands have greater resonance with consumer demand for sustainability products, compared to third party standards.

Organised by Organic Monitor, the summit looked at sustainability initiatives and eco-labels adopted by the food industry to lower their ecological and social impacts. Irish minister Ciarán Cuffe, who gave the opening address, highlighted the importance of government’s role in promoting sustainable a g r i c u l t u re a n d f o o d production. He stated that organic and sustainable food production has major role in combating climate change, citing research that such agricultural practices involve low carbon inputs.

With growing concern about carbon and water footprints, two food companies gave papers on their pioneering initiatives. Bruno Vanwelsenaers from Provamel, a brand of soya products in Europe, gave details on how the brand became carbon neutral this year. It has reduced carbon emissions by decreasing energy usage and switching to renewable sources, while offsetting emissions by investing in developing countries. Nestlé gave details of its water footprint-labelling scheme. Both companies stated they decided to develop their own labelling schemes because of the lack of widely accepted international standards.

Amarjit Sahota, director of the organising association, highlighted the growing importance of sustainability in the organic food industry. Rising consumer expectations and the success of retailer private labels were leading organic

David @ longhorndave, Buenos Aires, Argentina

Roles Of Eco-Labels Debated At Sustainable Foods Summit

Senomyx & Pepsico Collaborate On Sweet Ingredients California, US: Senomyx, a company focused on using technologies to discover and develop flavour ingredients for the food, beverage, and ingredient supply industries, have signed an agreement with Pepsico, an exclusive 60-day negotiation period regarding the completion of an agreement for a collaboration related to the company’s sweet taste technology.

The agreement includes key commercial and financial terms for a potential multi-year collaborative research programme focused on the discovery, development, and commercialisation of artificial and natural sweet enhancers, and natural high potency sweeteners for the nonalcoholic beverage category.

Under the agreement, Senomyx will receive a payment of US$7.5 million from PepsiCo. The payment, which is non-refundable except under limited circumstances, will be paid immediately and later applied to an upfront license fee if Senomyx and PepsiCo enter into a final definitive agreement. _____________________________________ Enquiry No: 0508

food companies to adopt organic plus strategies, with many focusing on sustainability. Other papers looked at traceability in the supply chain and the challenges of commodity sourcing.

The summit brought together 140 executives from various sectors of the food industry in Amsterdam, the Netherlands, on June 10 and 11. The next will take place in North America and Europe next year.

___________________________________________ Enquiry No: 0509

BUSINESS NEWS

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

17

INDUSTRY & MARKET

Symrise Founds Scientific Advisory Board For Health And Nutrition holzMinDen, GerMany: With the foundation of a scientific advisory body, the international flavouring manufacturer, Symrise, is expanding its competencies in the area of health-oriented food.

The Scientific Advisory Board For Health And Nutrition is made up of internationally renowned scientists, who advise the company in the development of ingredients for supplements, as well as healthy and functional food products.

The members of the board are Prof Dr Gerhard Rogler, professor for gastroenterology and hepatology at the UniversitätsSpital in Zurich,

Switzerland, Prof Dr Christian Barth, scientific director of the German Institute of Human Nutrition (DIfE), as well as Prof Dr Ulrich Noehle, independent scientific consultant (previously CEO of Nordzucker and the director of nutritional science, food legislation and quality management at Nestlé Germany).

As early as November of last year, the company established the global business unit ‘Consumer Health’.

This unit is specialised on the development of functional ingredients and flavouring solutions for food supplements and health products. _____________________ Enquiry No: 0510

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

18

INDUSTRY & MARKET

Nordenia International Issues E280M Bond Greven, Germany: The parent company of Nordenia International, a manufacturer of flexible packaging, technical films and hygiene components, has completed an offering of 280 million aggregate principal amount of 9.75 percent senior second priority notes due in the year 2017.

The notes were issued at a price equal to 98.7567 percent of their face value and will mature on July 15, 2017. The net proceeds from the offering will be used to substantially repay all of the Nordenia International’s outstanding indebtedness, fund an equity distribution to shareholders of both the company and its parent company. It will also be used to pay fees and expenses in connection with the offering.

In connection with the closing of the offering, the company also entered into a revolving credit facility with WGZ Bank, which provides for borrowings of up to €100 million. Deutsche Bank and Barclays Capital served as joint bookrunners for the offering.

The notes have not been, and will not be, registered under the US Securities Act of 1933, as amended. ________________________________ Enquiry No: 0511

Business Outlook & Strategies At Theegarten-Pactec

Stuttgart, Germany: Theegarten-Pactec had a comfortable inflow of orders in 2009, the tendency among some confectionery producers to postpone investment projects has not impacted negatively on the books.

Bucking the market trend, the company returned a ten percent increase in sales, and registered another rise in orders for the first quarter of the current financial year. The chocolate segment has performed particularly well: Over the past five years, this sector has come to account for between 70 and 75 percent of turnover.

With a recently published export quota of 93 percent, the focus of the company’s sales activity is outside of Germany, where its headquarters are in Dresden. The greatest growth rates continue to be registered in Russia and the Ukraine.

In the growth market of China, CEO Markus Rustler has his eye on ten confectioner y manufacturers with potential requirement for the company’s product range. In Mumbai, India, the company produces part of its simple flowpack machine range in cooperation with a partner.

With demand for chewing gum, candies and chocolate on the increase in this market, the company has stepped up its activity in the subcontinent.

The same applies to South East Asia, notably in Malaysia, Thailand and Indonesia. ______________________________________ Enquiry No: 0512

The executive board trio: (from left to right) Andreas Busacker, CFO, Ralph Landwehr, chairman, and Andreas Picolin, vice chairman.

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

SCIENCE & INNOVATION

Germplasm Key To Disease Resistance

BAKERY

FINE FOODS

CHOCOLATE

______________________________________________ Enquiry No: 0513

ICE CREAM

DAIRY

MARGARINE

Emulsifiers and Stabilizers

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

PALSGAARD® 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.

Enquiry Number

Washington, US: Wild potato germplasm that offers resistance to some major potato diseases has been identified by Agricultural Research Service (ARS) scientists.

Geneticists Dennis Halterman and Shelley Jansky pinpointed the resistant wild potato species in studies at the ARS Vegetable Crops Research Unit in Wisconsin, US. Mr Halterman has identified a wild potato species called Solanum verrucosum that contains a gene with resistance to late blight, considered the most destructive disease of potato. The wild species can be crossed with cultivated potatoes, and efforts are under way to move the late-blight resistance gene into the cultivated potato gene pool.

The scientists are using S verrucosum to create a potato that is resistant to both late blight and early blight, a fungal disease that primarily affects the potato plant’s leaves and stems, however, if left uncontrolled, can lead to considerable reductions in yields.

To create the multi-disease-resistant cultivar, the scientists crossed S verrucosum with another wild potato species that is resistant to early blight, and then crossed the wild potato hybrid with the cultivated potato. They currently have seedlings in the greenhouse waiting to be tested in the field.

They are also looking for resistance to Verticillium wilt, another fungal disease that can linger in the soil for up to 10 years. Mr Halterman developed a molecular marker to screen potato germplasm for resistance against this disease, saving the scientists time and effort.

The scientists’ studies have been published in Physiological and Molecular Plant Pathology, Molecular Breeding and the American Journal of Potato Research.

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

20

SCIENCE & INNOVATION

Scientists Discover Resistance To Black Sigatoka Disease Cladosporium fulvum, which causes leaf mould of tomatoes, produces proteins that can be recognised by resistant tomato plants.

The first plant cells that detect the fungus quickly die in order to prevent

Mary-Lynn, US

Wageningen, The Netherlands: Scientists from the Plant Sciences Group of Wageningen UR have found a method for making banana plants resistant to the much feared Black Sigatoka disease.

They showed that several proteins of different types of fungi could be recognised by receptor-like proteins from different plant species that subsequently provide resistance against the harmful fungi.

In the journal PNAS, the scientists describe how the same principle applies to pathogenic fungi of tomato and banana plants, and the resistance these plants develop against the fungi that attack them. This opens up the possibility that the resistance genes of tomato plants active against tomato diseases could also be used in bananas to protect them against the fungus.

further growth of the fungus. A distantly related fungal species, Mycosphaerella fijiensis, which causes the Black Sigatoka disease in banana plants, was shown to produce proteins of which certain domains are very similar to those present in proteins produced by the tomato fungus.

The research was the result of joint efforts by Pierre de Wit, professor of phytopathology at Wageningen University, and Gert Kema, senior scientist at Plant Research International.

“We showed that the proteins of Mycosphaerella fijiensis also provide a defence reaction in tomato plants resistant against Cladosporium fulvum,” says Ioannis Stergiopoulos, post-doc in Prof De Wit’s research group, and first author of the article. “If we could transfer the genetic code for that resistance to the banana, we may be able to develop resistant banana plants.”

____________________ Enquiry No: 0514

CHINA FOCUS

Grain Output Declines In Summer Beijing, China: Grain output for the summer fell for the first time in seven years, according to the National Bureau Of Statistics (NBS).

In the report by Xinhua, NBS said that China’s summer grain output fell to 123.1 million tonnes this year. This is a decline of 0.3 percent, or 390,000 tonnes, from the same period last year.

The drop was mainly attributed to the drought in China’s southwestern regions earlier this year, with output in Guizhou and Yunnan down 1.69 million tonnes.

The statement by NBS said that although there was a slight expansion of 0.1 percent in the area of land under cultivation, the yield per hectare dropped 0.4 percent year on year to 4,489.3 kg per hectare. ___________________________________ Enquiry No: 0515

Sino Green Land Announces Launch And Expansion Of Green Food Exports To Australia Guangzhou, China: Sino Green Land Corporation, a distributor of high-end fruits and vegetables in China, has commenced and subsequently expanded its export of Green Foods into Australia following a successful trial order with local distribution partner(s).

Anson Fong, chairman and CEO, stated: “We are excited to announce the launch and expanded distribution of Green Foods in Australia following a very successful trial order with our local distribution partners. We see Australia as a sizeable new market, ripe for expansion.”

He added that in 2009, gross exports of the company’s products have reached more than US$2 billion and in the past five years, exports from China have increased at more than 40 percent. ____________________________________________ Enquiry No: 0516

BUSINESS NEWS

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

21

CHINA FOCUS

Minister Ritz Back Advances Beef Access Deal

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2629

Mr Ritz says: “This is a vital step forward in the breakthrough agreement that will see Canada’s safe, high quality beef back on Chinese store shelves and more black back on the bottom line for producers.”

He kicked off his mission by serving up the first plates of Canadian beef available in China in almost a decade at the Shanghai World Expo 2010 with Michaëlle Jean, governor general of Canada, in celebration of Canada Day. Also on hand was Gib Drury, board chair of the Canada Beef Export Federation, and Travis Toews, president of the Canadian Cattlemen’s Association.

The Canadian Wheat Board signed a memorandum of agreement with COFCO, China’s government food processor, which will double wheat sales to China over recent years.

The agreement to sell 500,000 tonnes by the end of 2011 is worth CAD130 million (US$125 million).

Mr Ritz continued to press his counterparts to remove access restrictions on Canada’s canola crop and emphasised the need for Canada and China to find a longterm solution to address current restrictions. He acknowledged progress has been made on this issue, as Canada recently secured an extension of transitional measures to allow canola producers to export their 2010 canola crops to China. For the 2008 crop, exports to China were

trade of over CAD50 billion, worth CAD1.3 billion. including CAD3 billion in agriculture China is Canada’s third-largest and food. trading partner after the US and ___________________ Enquiry No: 0517 European Union, with two-way Innophos APFI April May Issue HIREZ Emerson Design Studio

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Shanghai, China: Canada’s agriculture minister, Gerry Ritz, has completed his third trade mission to China in less than a year. During the mission, China agreed to take the vital regulatory step to formally lift the ban on Canadian boneless beef under thirty months (UTM) and tallow for industrial use, effective July 3.

PRODUCT HIGHLIGHTS Ingredients

Cargill: Pectin – Starch Texture For Fillings

Palsgaard: Functional Emulsifier Palsgaard’s SA 6610 is an all vegetable, non-trans, non-soya product, and non-GMO functional emulsifier, designed for industrial purposes.

It is a cake emulsifier suited for aerated and non-aerated cake batters such as pound cakes, muffins and sponge cakes. It is specially designed for production lines where the pre-mixing is less intensive or short.

The requested dosage is considerably lower contrary to the use of gels or dispersions. Typically, a 30 percent lower dosage is needed when replacing baking gels, and 40 percent lower dosage when replacing dispersions. When making replacements, a compensation for water and starch is needed, which will make the cost-in-use price even more attractive. _______________________________ Enquiry No: P520

The texture solutions, which have been obtained by using specific combinations of Unipectine pectins and starches from Cargill, cover a large variety of uses, from ready-to-use bakery fillings to tailored formulations.

The pectin-starch formulations cover the range of bakery fillings, from neutral to acid, high or low solubility, and from bake stable to post bake applications.

_______________________________ Enquiry No: P522

Chr Hansen: Cultures Boost Cheese Flavour To further support dairies in developing Emmenthal, Swiss and Maasdam cheeses with eye formation and sweet, nutty flavor, Chr Hansen has developed the propionic cultures PS-20 and PS-40.

Propionic acid bacteria are used in the dairy industry to ensure Emmenthal type cheese maturation. By means of lactate fermentation, the bacteria are able to generate propionic and acetic acid giving the characteristic flavour of Alpine cheese, as well as carbon dioxide, creating the typical appearance with large holes.

PS-20 requires a ripening room temperature of over 17 deg C to grow as it is sensitive to temperatures below 15 deg C. PS-40 can grow at lower temperature, but its metabolism is reduced significantly at low storage temperature.

The direct vat set cultures are available in frozen format in carton sizes fitted to the average vat sizes of the target dairies. _______________________________ Enquiry No: P521

Weglet, London, UK

Stefan Janeschitz, Germany

22

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

DD Williamson: Stability With Caramel DD Williamson has developed an acid-proof, class one caramel colour. The darkest class one caramel color in the product line, it provides stability below pH 2.5 and in alcohol up to 65 percent ABV. For those customers exporting to the European Union, the colour may be labelled as ‘colour plain caramel’ or ‘burnt sugar’ depending on the function the product is serving in the food or beverage application. If flavour, rather than colour represents the purpose, then ‘burnt sugar’ is a label option. _______________________________ Enquiry No: P523

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment

Pavan: Production Line For Pasta Alco: Contact Cooker The Alco-Contact-Cooker, type AGT, is suited for equal cooking without additional fat. The products are guided between the upper and lower belt, and heated by electric or thermal oil heated plates. The result of this cooking method is a product with natural taste, without additional fat and low loss of weight.

The distance between the two belts and the heating plates can be adjusted according to the product height by an electric drive. The cooker is equipped with an automatic belt washing system that cleans the belt during production. Due to the PLC control with touch panel, all parameters can easily be set and product data can be stored in the recipe management.

Pavan presents a line for the production and thermic treatment, pasteurisation by steam or cooking by hot water spraying, of fresh filled pasta with special shape and unit weight of 1.5 grm.

The line has a throughput of 650 kg per hour and has been designed to manufacture three types of finished products: fresh pasteurised product, pasteurised and pre-cooked product, precooked and deep frozen product.

The pasteuriser has low energy consumption and is equipped with steam spraying bars for pasteurisation and hot water spraying bars for product cooking. The process ends with a pre-drying section to dry the surface of the filled product, or to remove water from the surface of the pre-cooked product. _______________________________ Enquiry No: P526

______________________________ Enquiry No: P524

Benier: Dough Dividing The Dough Expert from Benier is a universal application and industrial design suited for a range of dough processes.

The ‘wear free’ mechanism in the heart of the divider is frequency driven through a crankshaft that synchronises the dividing action.

With the assistance of an ‘on board’ intelligence, all movements are monitored and adjustable as a recipe parameter (for the reproducibility). The operation of the equipment is simple because the capacity, chamber volume, the number of products and discharge speed are determined per recipe. The discharge conveyors are speed synchronised to ensure proper dough piece separation and speed adjustable to suit various dough processes.

The highest performance can be achieved with the Dough Related Software (DRS) in combination with independently driven high accuracy servo drives for knife and main volume piston. The software manages the divider settings, so delicate dough, with long fermentation time and high water content, is being produced gently. _______________________________ Enquiry No: P525

Flexicon: Tilt-Down Portable Bulk Conveyor Flexicon’s bulk conveyor with tilt-down portable base fits through tight spaces and provides easy access for removal of the flexible screw. It features a reduced footprint that enables the castor-mounted frame to manoeuvre through narrow aisles and around corners.

Each unit is custom configured according to the discharge height, tilt-down height, discharge overhang and overall size parameters of individual applications. The hopper, which is equipped with a hinged lid, feeds a flexible screw conveyor that transports bulk ingredients ranging from sub-micron powders to large pellets.

The enclosed conveyor tube prevents product and plant contamination, while the gentle rolling action of material being conveyed prevents the separation of blends. The rugged inner screw is the only moving part contacting material, resulting in reduced maintenance and increased reliability. _______________________________ Enquiry No: P527

23

PRODUCT HIGHLIGHTS 24

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

Equipment

Piab: Inline Vacuum Ejectors Ashworth: Crate System For Self-Stacking Belts Ashworth’s complete ‘change out’ self-stacking belt utilising its system crate system is aimed at reducing service costs.

The ‘Rack & Roll’ is designed for easy crate handling and quick rollout, roll-in belt replacements for self-stacking spirals.

Food processors can benefit from saving on both lower belt cost and lower installation costs.

The combination is a solution for food processors to keep their stackers constantly running at peak performance. The belts are spooled onto crates; each crate has a footprint and height of less than four feet (1.2 m), making the belt easy to stack, store, and manoeuvre.

Pinline is Piab’s range of inline vacuum ejectors based on coax technology. The products are suited for the packaging industry, where vacuum ejectors are required to enable reliable gripping, lifting and moving of objects.

The range is said to have a high vacuum flow and tolerates fibres and dust, so they work well in applications for carton board and solid board materials that leak air significantly.

The smallest model, the Micro, uses on average 50 percent less energy than comparable products, which means less energy consumption and lower carbon emissions. The inline vacuum ejectors come in three sizes: Midi, Mini and Micro. Each size is available with a choice of three options to enable optimised performance and capacity for the specific application. _______________________________ Enquiry No: P530

_______________________________ Enquiry No: P528

Krones: Labeller For Small Outputs

Pneumofore: UV Vacuum Pumps Pneumofore’s air-cooled UV vacuum pumps combine high vacuum, large capacity, fault-free performance and lower power consumption. Featuring the company’s rotary vane technology, the pumps are applicable in food manufacturing, such as reducing moisture and degassing. It also acts as a centralised solution, alternative to in-built pumps of existing systems.

It has single-stage suction volumes ranging from 250 m3 per hour to 3,240 m3 per hour. The maximum vacuum degree is 99.95 percent (0.5 m bar residual absolute pressure) with performance curves constant up to 95 percent. _______________________________ Enquiry No: P529

The Krones Vinetta is a labeller developed specifically for the needs of mid-tier bottlers. The machine is available in sizes rated at 4,000 and 8,000 containers per hour.

In the standard version, glass and plastic bottles, jars and special-shaped containers are dressed in body and shoulder labels. An additional cold-glue station enables back, neck-ring or swingstopper labels to be applied as well. There is also an option for application of wine seals, diagonal strips or medallions.

In addition, the machine can be fitted with a pressuresensitive labelling station. Its label magazine holds 5,000 labels.

Replaceable wear strips ensure a lengthier useful lifetime of the bottle handling parts. A glue pump with an integrated heater ensures consistent labelling quality coupled with economical glue consumption. _______________________________ Enquiry No: P531

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment

25

Cognex: Dataman 100 Enhancements Cognex has implemented enhancements to its DataMan 100 2D Data Matrix code quality verifier. The verifier has been redesigned for faster setup and easier operation with lighting assembly, adjustable to 30 and 45 degree angle lighting, an optional height-adjustable stand, and a part positioning guide for easier location of codes.

Highlights of the verification system include integrated, adjustable 30/45 degree low-angle lighting and integrated 90 degree DOAL lighting. It also features a multi-hole mounting plate for direct attachment of verifier assembly to a fixed mounting location or to the optional adjustable stand. ______________________________ Enquiry No: P532

FPT: Bowl Cutter The Swopper V330 from FPT is for bowl sizes of 200, 330, 550 ltr.

The operator monitors the cutting process through a solid noise cover made of 4 cm thick acrylic glass. Shorter loading and unloading times are possible due to the cover design and coordinated movements. A sensor in the splash guard measures the temperature, and as dynamically as a probe thermometer. It has a mixing and kneading cycle that is adjustable for forward or backward operation with DC drive. _______________________________ Enquiry No: P533

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

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

26

Gentle boiling is the combination of vacuum evaporation technology with low-pressure steam boiling, where boiling is carried out at steam pressures of ≤ 0.8 bar on the wort kettle.

Boiling of the wort cannot be viewed as a single step; it is rather a combination of several processes. The results from the vacuum evaporation system installed at the brewery Bavaria

Wort Treatment:

Gentle Boiling Combination of low pressure boiling with steam pressures in combination with vacuum evaporation technology can provide high quality products and favourable energy consumption values. By Dr Hans-Jörg Menger, Clemens Thüsing, Dr Wolfgang Karstens, Jörg Klaiber and Kornel Vetterlein, Ziemann Ludwigsburg

NV in Lieshout showed that worts brewed in the 1,100 h ltr brew house were of the highest quality, and with minimum energy consumption.

This quality level was enhanced consistently by optimising the process and plant components. Results from practice and scientific studies have verified these findings with reliable statistical results.

A further improvement in the quality of the wort treatment process and optimisation of energy consumption was achieved with the gentle boiling concept that comprises low pressure steam boiling in combination with vacuum evaporation.

Research Findings The flexible technological and energy consumption options that

PACKAGING & PROCESSING

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27

are made possible by combining low pressure steam wort boiling, and subsequent treatment with vacuum evaporation have been examined and scientifically verified in a master project, conducted parallel to the first large scale plants.

T h e re s u l t s s h o w t h a t gentle boiling with subsequent treatment of the wort is virtually essential for the production of quality worts. It was also possible to show that for sufficient degradation of dimethyl sulfide (DMS) precursors into free DMS, a boiling time of approximately 60 to 80 minutes is required.

As opposed to this required boiling/temperature holding time, for the effective precipitation of degraded free DMS, a boiling time of merely approximately 25 to 35 minutes is necessary.

At the end of this period, a balance is reached between reformed DMS and driven out free DMS. This proves that only that share of free DMS, formed as a result of the thermal splitting (degradation), can be driven out during this part of the process, as this is the only DMS in the wort at this time.

The attempt to evaporate all free DMS out of the wort through prolonged boiling increases the thermal load, but is of no advantage in terms of evaporation efficiency. This results in an inefficient relationship between the quality-impairing thermal load with subsequent increase in TBA and the energy input required for effective degradation of the DMS precursors.

The following conclusions can be drawn as follows: • Without subsequent treatment of the wort downstream of the whirlpool, the undesired flavour components that form during the temperature holding time can no longer

The flexible technological and energy consumption options have been examined and scientifically verified in a master project, conducted parallel to the first large scale plants. be driven out of the wort.

These then go straight to the fermentation cellar. • If the boiling time is reduced from 70 minutes to 35 - 45 minutes, with an evaporation rate of 3.5 to 4.5 percent in the wort kettle, a range is reached that suppresses, in particular, the increase of Maillard products and with it

the flavour components that develop during boiling.

During the remaining processrelated temperature holding time in the whirlpool, the time window is adequate for ensuring the required chemical kinetics for the degradation of undesired flavour components that are then driven out of the wort in the downstream vacuum evaporation process.

PACKAGING & PROCESSING

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Test On Mobile Plant The results shown here were prepared at different breweries.

During the test, the vacuum evaporation was incorporated in the existing process via the bypass. As such, it was possible to carry out a real comparison of the standard wort with the wort brewed using vacuum evaporation.

The results confirm the above statements and also prove that subsequent treatment of the wort through vacuum evaporation does not increase the removal of fine hop components from the wort, and that this is more frequently the case during boiling.

From a qualitative viewpoint, an increase in coag N has, as

anticipated, a positive impact on foam stability of the beers.

The results derived from analytical and energy-efficiency studies on brewing plants fitted with vacuum evaporation systems were confirmed using the pilot plant, through real comparison with the different beer brands in several brewing plants. • Bavaria Lieshout The results show a comparison of the standard process used in the brewery before the installation of the vacuum evaporation system.

The results show a comparison of the standard process used in the brewery before the installation of the vacuum evaporation system,

this being dynamic low pressure boiling with seven percent total evaporation and a boiling time of 70 minutes, and the process operating since the installation of the system.

These are as follows: 3.5 percent evaporation with 40 minutes boiling at atmospheric pressure in the wort kettle, and 1.5 secondary evaporation after the whirlpool rest using vacuum evaporation.

The inspection of energy efficiency at the brewery was positive due to the achieved reduction in primary-energy intense boiling in the wort kettle from 70 to 40 minutes. This reduces steam consumption from eight to four tonnes.

T h e g i v e n re d u c t i o n i n boiling time was only reached and maintained because quality parameters of the wort met the high quality requirements of the brewery.

It was therefore possible to analyse a reduction in the thermal load using the TBA values, as well as a definite reduction of undesirable wort components, such as free DMS, hexanal, 2- and 3-Me-butanal during boiling in the kettle.

Evaporation of the re-formed undesirable aroma substances also took place during the temperature holding time in the whirlpool.

This was reflected in improved flavour stability in the sensory analysis of the fresh and aged beers as well as in the chemicalphysical analysis. The results comply with the high quality and economic efficiency requirements of the brewery. • Grupo Modelo The Mexico City brewing plant is designed for a wort flow rate of 1000 to 1200 h ltr per hour at an operating pressure of 400 mbar.

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It operates with four whirlpools providing practically continuous operation of the vacuum evaporation system (Figure 1).

The flexibility of batch and/or continuous operation is definitely a positive process engineering feature. The technicaltechnological results are: • Two percent reduction in evaporation in the wort kettle • Fifteen minute reduction in boiling time • Fifty percent reduction in free DMS content compared to the value determined in the WHP.

Figure 1: Plant layout Modelo Mexico City brewing plant

The technical-technological results were confirmed by other breweries in connection with their specific requirements (Table 2).

Table 2: Technical data from operation of different breweries

Flexibility Is Key As table 2 shows, besides technological advantages, flexibility in plant design (independent of the brew sizes) is a decisive factor that speaks in favour of subsequent treatment of the wort using vacuum evaporation, both in new plants and for retrofitting existing plants.

The variability of the evaporation rate in vacuum evaporation, is a huge technological advantage when adjusting raw material requirements to the brewing process. Flexibility regarding the evaporation rate in the vacuum evaporation system is also evident.

U s i n g t h e t e c h n o l o g y, users were able to determine a significant reduction in wort k e t t l e e v a p o r a t i o n , w h e re primary energy is required. When using energy storage systems, for example, the maximum evaporation level is a total evaporation of four percent, this being decisive for the filling degree of an energy storage system for preheating the wort.

Boiling time without VE* [min]

Boiling time with VE [min]

Flow rate [h ltr/h]

Evaporation [%]

Vacuum [mbar]

65

50

800

2.3

-460

70

53

600

1.8 -

-400

Cervejas de Mozambique Beira, Mozambique

70

53

300

1.8 -

-400

Grupa Zywiec SA Elblag, Poland

60

37

900

2.0 -

-420

Obolon Brewery AG Kiev, Ukraine

70

50

870

2.0 -

-420

Brewery Cervecería Nacional Dominicana Santo Domingo Cervejas de Mozambique Maputo, Mozambique

Without an energy storage system, an evaporation of three percent with a 40 minute boiling time is sufficient from a technological viewpoint.

The question that arises from these results: how can the quality of the cast wort be optimised beyond the improvement achieved with secondary evaporation?

The solution is seen in the combination of low pressure boiling with steam pressures

of ≥0.8 bar in combination with vacuum evaporation technology: the gentle boiling system, a combination of gentle wort boiling and subsequent treatment with vacuum evaporation, that simultaneously provides highest qualities and favourable energy consumption values.

For more information, ENTER No: 0540

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Akke Pakke, Nergens, Netherlands

Tap and bottled drinking water typically contains at least small amounts of chemical elements.

This does not necessarily imply that water poses a health risk.

For example, magnesium and calcium are not only harmless in certain concentrations, but they are also essential nutrients for the human body.

Nevertheless, when chemical elements exist at high levels, they can have toxic health effects.

These can be either acute, such as nausea, lung irritation, skin rash, and even death, or chronic such as cancer, liver and kidney damage, disorders of the nervous system, damage to the immune system and birth defects.

Tap water contamination can be caused by a number of factors, including agricultural practices (use of pesticides and herbicides) and improper use of household

The increase in popularity of bottled drinking water, has prompted many new regulations, which bottled water manufacturers must adhere to. At the same time, tap water is also strictly regulated for quality assurance purposes.

By Karen Harper, applications group leader, Thermo Fisher Scientific

chemicals. However, bottled water can also be contaminated.

Tests have shown that bottled water can contain the harmful contaminant phthalate, which seeps into water from the plastic bottle.

In response to the threats posed by excess concentrations of toxic elements in tap and bottled drinking water, stringent legislation is being enforced across the Asia Pacific region.

Bottled water regulations apply

to the country in which the water is purchased and consumed.

This means that manufacturers must comply with many different regulations including those countries where their products are being sold.

In order to ensure compliance and avoid legislative penalties, tap water suppliers and bottled water manufacturers need a technique capable of facilitating precise and rapid analysis of toxic elements in water.

Dark Waters:

Weed Out

Toxicity

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Ben Earwicker, Idaho, US

Zsuzsanna Kilian, Budapest, Hungary

Tap water contamination can be caused by a number of factors, including agricultural practices (use of pesticides and herbicides) and improper use of household chemicals.

However, bottled water can also be contaminated.

ICP-OES Inductively coupled plasma optical emission spectrometry (ICP-OES) is a multi-element technique, analysing up to 60 elements in a single sample run of less than one minute.

The method covers a dynamic linear range and achieves moderate-low detection limits.

Most of the periodic table (with the exceptions of H, O, N, F, Cl and noble gas elements) can be measured using ICP-OES. The technique can also analyse samples in a variety of aqueous or organic matrices.

It utilises a high temperature plasma source, which atomises the sample and excites the atoms. This causes an emission of photons, with each element in the sample emitting different and characteristic wavelengths.

The technique measures these individual wavelengths, and the type as well as quantity of each element is then calculated.

The measurements can be made sequentially or simultaneously.

Latest technological develop-

of the technique for monitoring toxic elements in water.

ments have led to the advancement of ICP-OES systems to feature pre-loaded, analysisready hardware parameters and software environmental methods templates. An environmental method template turns the instruments into easy-to-use, fast and cost-effective tools for routine analysis of tap and bottled water samples.

In addition, the technology enables regulatory compliance w i t h o u t re q u i r i n g m e t h o d development. The systems offer rugged and consistent analytical performance, facilitating detection limits for toxic elements in tap and bottled water.

An experiment was performed to demonstrate the capabilities

Experimental A dual view compact instrument was used for the analysis.

The instrument was powered by a software suite, which incorporates a pre-loaded analysis-ready environmental method template to simplify method development and enable ‘out-of-the-box’ analysis with little or no requirement for method development.

Sample and Standard Preparation A selection of Chinese tap and bottled drinking waters were chosen for the analysis. A European bottled water manufacturer which imports into China was also tested for compliance.

A total of five samples were selected, including a tap water sample from Dingpu river area, Shanghai; a tap water sample from Jinqiao lake area, Shanghai; Waterman packaged drinking water; NestlĂŠ natural

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Regulations

Ivan Philipov, Plovdiv, Bulgaria

B

ottled water is comprehensively regulated as a packaged food product by the Standard 2.6.2 of the Food Standards Australia New Zealand (FSANZ). The standard aims to ensure consistent safety, quality and good taste of bottled water. It sets out maximum levels (MLs) of specified metal and non-metal contaminants and naturally occurring toxicants and permits the voluntary addition of fluoride to water presented in packaged form. All bottled water manufacturers, without exception, are required to adhere to the FSANZ bottled water standards.

In China, two standards apply to the production, inspection and sale of natural mineral water (GB 8537:2008) and bottled purified water (GB 17324:2003) for drinking purposes. The standards regulate the limits of certain contaminants and specify the classification, testing methods, examination methods, labelling, packaging, transportation and storage requirements with the aim to safeguard the health of consumers.

The GB 5749:2006 national standard specifies the sanitary requirements for drinking water quality, drinking water source quality, central water supply organisation, secondary water supply, health and safety-related products, water quality monitoring methods and water examination methods.

In Japan, Drinking Water Quality Standards are set for all items that have the possibility to cause an adverse effect on human health or living condition regardless of the specialty of the locality, types of water source or purification methods, even if the detection level of these items is low on a national basis.

Currently, the regulation includes 50 items. Under the legislation, water utility companies are obliged to carry out drinking water quality examination only for the basic items and may omit some of the non-basic items from analysis according to their local situation. For an appropriate and transparent examination, water utility companies are required to prepare an annual water quality examination plan that indicates the boundaries for analysis. The plans must be published for water consumers beforehand.

In addition, bottled water in Japan falls under the Consumer Product Safety Act, which covers both naturally and artificially carbonated mineral water. The purpose of the act is to regulate the manufacture and sale of specified products, to promote proper maintenance of specified maintenance products and to take measures, such as collecting and providing information regarding product accidents, thereby preventing any danger caused by consumer products and protecting the health of consumers.

mineral water and Evian natural mineral water.

The samples did not require any pre-treatment and after preser vation in 0.5 percent HNO 3 , they were analysed directly. Calibration standards were prepared in 0.5 percent HNO3 at concentrations of 0, 50 and 100 ppb. A QC check solution was used at 10 ppb to test the recovery and stability of the method.

Method Development The environmental method template, containing all of the required method parameters and standard concentrations required for this experiment, was opened in the software. A standard sample handling kit was used for the analysis as per the recommendations in the method. The method parameters are shown in Table 1.

The samples were repeatedly analysed in a single automated run over a period of four hours.

Using the software’s sequence automation and check tables, a QC check was analysed after every 10 samples and a calibration was performed after every 30 samples.

Results & Discussion The samples were analysed repeatedly in batches of 10 (two of each of the five samples), followed by a QC check. As the matrix was ver y clean and deionised water was used to make up the calibration standards, the typical detection limits for the instrument were employed as the method detection limits.

All of the results were well below the requirements of both the Chinese and Indian regulations with all of the method detection limits shown to be suitable for the analyses. The

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

UnitecH indUstries Setting

Pump tubing

Sample tygon orange/white Drain tygon white/white

Pump rate

45 rpm

Nebulizer

Glass concentric

Nebulizer gas flow

0.19 MPa

Spraychamber

Glass cyclonic

Auxiliary gas flow

0.5 L/min

Coolant gas flow

12 L/min

Center tube

2mm

RF power

1150W

Carlos Gustavo Curado, Sao Paulo, Brazil

Integration times

Axial 15 seconds

Tap and bottled drinking water normally contains small, harmless amounts of toxic elements.

However, in cases when the levels of toxic elements are increased due to certain human practices, serious health hazards occur. only exception was mercury in relation to the GB 3838: 2002 regulation, which is too low to quantify when aspirated directly.

The 10 ppb QC check was used to check for recover y and drift during the run and it was found to be exceptionally stable. For all elements, with the exception of one mercury QC, the QC recovery was within five percent of the expected value over the four-hour analysis period. As the limits were set to +/- 10 percent failure, with a warning flag at +/- five percent, all of the QCs passed and did not require further actions within the run.

Round Up Tap and bottled drinking water

normally contains small, harmless amounts of toxic elements.

However, in cases when the levels of toxic elements are increased due to certain human practices, serious health hazards occur.

This fact, in addition to the increase in popularity of bottled drinking water, has prompted many new regulations, which bottled water manufacturers must adhere to. At the same time, tap water is also strictly regulated for quality assurance purposes.

The regulations specify MLs for certain contaminants in water, necessitating the use of a dependable analytical method to achieve compliance.

For more information, ENTER No: 0541

Product Design Services Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries.

Unitech can assist with the provision of a range of services surrounding the supply of your product including; formulation design, product validation trials, regulatory and or label claim compliance, sourcing materials, manufacture, quality assurance and delivery.

Contact Unitech to determine the possibilities for improving and developing your quality products to create new market opportunities.

innovation • Precision • trust • commitment •

sales@unitech.co.nz www.unitech.co.nz

2577

Parameter

Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing

Enquiry Number

Table 1: Method Parameters

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Enzymes:

Starch

Kym McLeod, Victoria, Australia /S Berghaeuser, NRW, Germany /M Atroszko, Zachodniopomorskie, Poland

Making MOST people love sweet things; soft drinks, cakes, candy, ice cream, canned fruit and preserves, and the list goes on.

Not surprisingly, sugar is often the most expensive ingredient in these treats. Fortunately for food processors and manufacturers, there is an alternative, more economical way to add the flavour of sugar to our favorite foods.

Starch from corn, wheat, or cassava can be turned into sweet syrups such as maltose or high fructose corn syrup (HFCS) that can be used as a less expensive substitute for sugar in a wide range of food and beverage applications.

This is not a new idea; scientists discovered more than 200 years ago that when boiled with acid, starch could be converted into a sweet-tasting substance consisting mainly of glucose. From that time on, acid was widely used to break down starch into glucose.

This acid hydrolysis method had a number of drawbacks, however. For example, glucose is only about two-thirds as sweet as cane or beet sugar. Using acid for starch conversion also results in a low glucose yield and the possible formation of undesirable by-products.

Sweeter eet syrups as a less sw to in ed rn tu be e of food Starch can gar in a wide rang Axelsen, su r fo e ut tit bs su s Glasdam expensive ications. By Ander and beverage applg manager (starch), Novozymes regional marketin

Likewise, process flexibility is poor due to rigid temperature and equipment requirements.

ENZYME REVOLUTION In the 1960s, starch hydrolysis technology was revolutionised by the arrival of enzymes within the industry.

For the first time, starch could be completely broken down into glucose. The higher yields made possible by enzyme conversion were accompanied by other benefits, including increased purity and easier crystallisation.

Enzymatic hydrolysis technology improved greatly during the next few years. As more specific enzyme formulations were developed, the starch industry gained the necessary tools to increase conversion yields, and to create special products that were able to compete with cane and beet sugar on a more equal basis.

Today, the majority of all starch hydrolysis is performed using enzymes.

The biggest breakthrough in starch enzyme technology came in the 1970s, with the development of an additive known as a glucose isomerase. This enzyme enabled the production of high fructose corn syrup (HFCS), a liquid compound as sweet as sucrose.

HFCS matches sugar in almost every respect, including quality, degree of sweetness, and caloric value. Its production as an alternative to traditional sugar has resulted in a significant boost to the modern starch sweetener industry, which has virtually been transformed by enzyme innovations.

HOW ENZYMES WORK Enzymes work by rearranging and cutting up starch molecules, turning them into liquid sugar syrups. These syrups and

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that fewer by-products affecting flavor and color are formed.

Likewise, enzyme reactions are easily controlled and can be stopped when the desired degree of starch conversion is reached.

The major steps in the conversion of starch to sugar are liquefaction, saccharification, and isomerisation. Each of these processes uses a specific enzyme or enzyme combination to deliver what is needed for that stage.

modified starches, which have different compositions and physical properties, can then be used in a wide variety of foods, including soft drinks, confectionary, meats, baked goods, baby food, and many more.

Some of the specialised enzymes used in the starch industry even help to protect the environment. For example, by displacing the use of strong acids in syrup manufacturing. Other enzymes help food processors create higher quality items, save energy, and ensure a safer working environment.

Reaction efficiency, specific actions, and the ability to work under variable process conditions make enzymes the ideal catalysts for starch processing. The moderate temperatures and pH values used for enzyme reactions mean

LIQUEFACTION During liquefaction, the starch slurry is gelatinised, and the starch is broken down intro dextrins and small amounts of oligosaccharides. This simplifies the starch and makes it available for the next stage of conversion.

In most sweetener production plants, starch liquefaction occurs via a jet cooking process, using a temperature-stable alphaamylase enzyme. Enzymatic liquefaction unlocks more dextrose, resulting in higher yields. The minimal byproduct and colour formation mean reduced refinery costs during this stage.

SACCHARIFICATION Glucoamylase e n z y m e s a re used in the saccharification process to convert the dextrins to glucose. This enables the production of a broad variety of sweeteners. The application of other enzymes during this phase (including beta-amylase, pullulanase, and maltogenase processing aids) can produce higher-level syrups with high maltose contents.

Syrup quality is improved due to the higher dextrose yield

and reduced chance of infection.

The increased efficiency of the enzymatic process leads to higher operational flexibility and lower operational costs.

ISOMERISATION Glucose can be isomerised into fructose through a reversible reaction. The reaction time in the column is rapid, efficient, and economical when an immobilised enzyme system is used.

Using optimal reaction parameters in the column, ensures high enzyme activity, fructose yield, and enzyme stability – all leading to a more consistent operation and reduced processing costs.

THE BENEFITS OF ENZYMES By using the right enzymes and the right process conditions, a wide range of sweeteners can be produced, including glucose, maltose, and fructose syrups to meet any need in the food industry. Enzymatic processing solutions improve and enhance virtually every phase of the starch business: Improved Competitive Edge • Full control of sugar spectrum • Tailor-made syrups for specific applications • Greater yield of sugars • Increased purity and consistent product quality Reduced Conversion Costs • High productivity and flow rates • Efficient starch hydrolysis • Less use of chemicals, water, and energy Smooth Operations • Fewer production fluctuations • Faster viscosity reduction • Smooth syrup filtration For more information, ENTER No: 0550

Sweet Tooth

Saviour

Dental caries is the most common human ailment. Almost 99 percent of the global population is affected, mainly because of diets containing increasing proportions of easily fermentable carbohydrates.

These in turn contribute significantly to the formation of plaque deposits on the surface of teeth. Dental caries is the destruction of hard tooth tissue caused by plaque deposits.

Sanja Gjenero, Zagreb, Croatia

Mark Webb, W Virginia, US

Chewing gum and boiled sweets based on sugar replacers such as isomalt, maltitol, sorbitol, and xylitol can help as dental care products. By Dr Antje Jungclaus, manager nutrition communication, Beneo-Institute

Plaque is made up of food residues, bacteria, their bacterial metabolic products, and saliva.

The bacteria use sugars and other fermentable carbohydrates as a source of energy and convert them into acids. These acids cause a localised drop in pH, dissolving the minerals in the tooth enamel. As a result, tooth enamel, which is actually as hard as a diamond when healthy, becomes brittle and soft.

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Saliva would normally act as a natural protective shield against these acids. However, with the prevalence of indiscriminate eating habits, it is no longer able to protect the teeth on its own.

Frequent small meals, snacks and eating on the run can impede dental care.

With each sugar-based snack, the pH value in the mouth decreases, tooth enamel is increasingly under attack, and there is less time for neutralisation by saliva. Consequently, cavities will eventually result from frequent, even relatively ‘mild’, acid attacks over time.

Science Of Tooth Friendliness Chewing gum and boiled sweets based on sugar replacers such as isomalt, maltitol, sorbitol, and xylitol can help as dental care products. A sugar replacer used in sugar-free hard candies is isomalt. It is also used in chewing gum and a wide range of other food products.

A method called plaque pH telemetry is used to test scientifically whether an ingredient or food is harmful to tooth substance and enamel. In this process, a device with a glass electrode is placed in the space of a missing tooth for a few days until its pHsensitive membrane is completely coated in bacterial plaque.

With this method, any change in the pH value during food consumption and immediately afterwards can be measured directly within the plaque, as if on the surface of the tooth.

The critical pH, below which demineralisation occurs, is 5.7.

If the pH value in the mouth does not fall below the critical value of 5.7 within half an hour during and after consumption, the food is considered noncariogenic, or toothfriendly.

Research studies conducted at

pH SUGAR

ISOMALT 7 6 5 4 3 0

7

Neutralisation

ISOMALT

9

26 Sucking phase/ Rinsing phase

Sugar

33

Neutralisation

35

52 Sucking phase/ Rinsing phase as positive control

3 minutes chewing of a paraffin chewing gum

55

59 minutes

Neutralisation

Critical pH: 5,7

Figure 1: The pH telemetry of isomalt and sucrose in comparison.

the Friedrich Schiller University of Jena in Germany, have shown that the sugar replacers isomalt and xylitol are not converted by plaque bacteria in the mouth, as such, preventing the creation of tooth-damaging acids.

As result of this, the pH value remains neutral. Consumption of sugar-free products containing isomalt can even help to remineralise and ‘repair’ minor tooth damage.

Firstly, because the saliva flow is stimulated, and secondly, because its composition is

altered: both the pH value and the concentration of calcium and phosphate ions required for remineralisation increase.

In this way, as studies have shown, isomalt sweets are even able to neutralise the pH value in the mouth after the consumption of food containing sugars.

A vital factor in the tooth friendliness of a product is the need to substitute nearly all fermentable carbohydrates, as even small amounts can lead to the formation of acids. Obviously, other tooth-damaging ingredients,

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such as fruit acids, or ingredients containing sugars, such as milk or cream, must also be taken into account.

In some countries, the possibility of declaring tooth friendly properties on food labels has been established in food legislation. In addition, some tooth friendly products carr y the ‘Happy Tooth’ logo of Toothfriendly International – visible on the product packaging as a white, smiling tooth with an umbrella against red background.

Pleasure & Quality Count While all sugar replacers are generally considered tooth friendly; they differ in several technological and sensor y properties. The most important factor is always taste – the attribute ‘tooth friendly’ alone does not guarantee a product market success.

Even though consumers are increasingly on the lookout for healthy foods, they are not prepared to sacrifice taste in favour of better nutritional properties.

The only sugar replacer obtained from beet sugar and, consequently, having a similar taste is isomalt. With about half the sweetening power of sugar, it has a similar sweetness profile without any additional or after taste. If desired, it can be combined with intense sweeteners to increase sweetness level.

Furthermore, isomalt does not produce any cooling effect in the mouth. This is generated by the negative heat from the solution produced when a substance dissolves in the mouth. The higher the negative value, the stronger the cooling sensation in the mouth would be.

For example, xylitol and sorbitol have a strong cooling effect and sometimes an additional taste. For these reasons,

they are mainly used in products with a menthol flavour, and not in fruit or cream flavours or even in chocolate. However, if a cooling effect is desired, adding appropriate flavours can easily produce this.

Another advantage of isomalt is its slow dissolution kinetics.

The longer an isomalt-based sweet remains in the mouth, the longer the flavour will be released, ensuring dental care with lasting enjoyment. If other active ingredients are being used, they also have more time to take effect.

When it comes to product quality and storage properties, the hygroscopicity of the raw material is a vital factor. This refers to its capacity to bind water.

In contrast to xylitol, isomalt is barely hygroscopic and does not absorb any moisture from the environment. If a sweet is made from a highly hygroscopic substance, it will quickly become sticky and will melt easily.

Tooth friendly chewing gum with isomalt for between-meal dental care. The same applies to chewing gum coatings. With its low hygroscopicity, isomalt guarantees a strong, smooth coating with a pleasant crunch and will not become sticky even after lengthy storage or bulk packaging.

At the same time, it protects the chewing gum centre from drying out. The low hygroscopicity of the sugar replacer is of central importance, particularly in light of the latest trends in packaging – bulk and big plastic containers.

Isomalt replaces sugar on a one-to-one basis and can be processed using standard production equipment without any major adaptations to the recipes or production parameters.

Healthy Eating In addition to its tooth friendliness, isomalt has further nutritional benefits that are also associated with its molecular stability. As isomalt is incompletely broken down in the small intestine, it has hardly any effect on blood sugar and insulin levels.

With a glycaemic index of two, it is also suitable for diabetics and anyone else on a carbohydrate-based low glycemic diet. Moreover, isomalt has only half the calories of sugar. This is particularly important as modern eating habits involve lots of small snacks between meals, which have a major impact on calorie intake.

Isomalt can replace sugars in a wide range of products.

Sugar-free sweets, especially chewing gums, have become well established as between-meal dental care products. Demand for them is great, and they have won an enormous market share.

The market share of sugar-free chewing gum is experiencing a constant upward trend around the world, even approaching t h e 1 0 0 p e rc e n t m a r k i n some countries.

For more information, ENTER No: 0551

2653 Enquiry Number

Tel: +61 2 9892 4822 or Email: pacific@matcon.com.au

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AT the various cycles of life, people have different needs and requirements for food, not only as distinct nutritional and dietary needs, but also to reflect group or individual health status, environment and social prestige.

These consumers want to feel that they are engaging in healthy practices through consumption and in a way disassociate from other groups.

Therefore, foods and beverages targeting this market must emphasise highly scientific benefits, rather than adopting ‘suitablefor-all’ ethos and mainly serve as a building block in leading a healthier lifestyle.

The nutritional paradigms will require a different dimension and change away from calories towards, for example, healthy b r a i n g ro w t h t o o p t i m i s e mental health (ie: Omega 3 and 6) or cranberry support of urinary health for women (proanthocyanidins).

DEmanD challEngEs Healthcare is an important issue in growing populations. For example, Asia is the largest and fastest growing market for both baby food and geriatric foods.

Aging population around the world present an extra challenge for segmented lifestyle foods to address distinct dietar y needs of people with serious health conditions, like diabetes T2, cancer, lung disease and kidney disease.

These challenges will be formidable if one considers that by 2050, the number of people above 60 years or older will triple to two billion. Two thirds of this population will reside in Asia. While there will be added pressure on healthcare costs, there also will be increasing

Part 1:

Lifestyle Foods

Soy Rice

from

to

lifestyle foods can be defined by coupling available, affordable and tasty foods during the lifespan of people to enhance nutrition, general wellbeing and promote optimal health. by henk hoogenkamp emphasis on lifestyle health, wellness and proper nutrition. mEat frEE There is no question diets are evolving and growing number of consumers are actively looking to replace some meat in their diets, as a pro-active option to both increase health and wellness as well as giving environmental

satisfaction to ‘help the planet’.

The obstacles of the past, like less palatable and woodentasting meat analogue foods, is rapidly fading now that extrusion technology has been introduced to convert a blend of vegetable protein sources enhanced with stabilised rice bran into tasty foods that truly simulate meateating experience without the

HEALTH & NUTRITION

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Luis Rock ,

Buenos Aires,

Argentin a / Jim W aldron, US

41

guild. After all, consumers are still not willing to sacrifice taste for health or ease-of-preparation.

New technologies will become available to further improve the optimisation of extruded protein fibre analogues, and its many possible blends with muscle foods. Shelf life while preserving its nutrients, taste and texture will see further refinement on how food is

lisation time is generally less than 10 minutes. sOY DErailED Although the soy protein industr y portrays an image of ecologically green messaging and sustainable harvest at cheaper price points than animal proteins, they do not have a solid

Soy protein prices will remain a relatively cheap source of protein, although even cheaper functional alternatives, especially stabilised rice bran, will continue to take away market volume in processed meats. processed and preserved.

This is especially true for microwave sterilisation technology, which immerses cans and pouches packed with food in pressured hot water. This is done while simultaneously heating it with microwaves of 915 MHz, a frequency that penetrates more deeply than conventional home microwave ovens. Total therma-

track record of reinventing and reimagining themselves.

Underestimating the Chinese, upstart soy companies came from left field and have in less than decennia wiped out major soy protein markets that were dominated by US companies.

For example, in 2010 Chinese soy protein companies have captured major markets: Russia, Ukraine,

South Africa, East Europe and Asia.

Prior to the Chinese competition for functional soy protein ingredients, the US driven soy protein industry have been good at rebounding after recessions, and if one tries to understand the future by looking at the past, a rebound is not what will be expected anytime soon.

For the time being, the soy protein industry will continue in a negative feedback loop in which overcapacity as well as relative reduced demand, hinder a return to a positive feedback loop.

Soy protein prices will remain a relatively cheap source of protein, although even cheaper functional alternatives, especially stabilised rice bran, will continue to take away market volume in processed meats.

A double strike against the soy protein industry, who now increasingly is confronted with issues such as optimising yield against plant capacity, a continuation of depressed PTOI’s (Pretax Operating Income), and as such lower returns for share and stakeholders.

Processed meat applications are still considered the cornerstone for the soy protein industry. Whatever way the cake is sliced, the processed meat industry still consumes some 70 percent of all functional soy protein manufactured worldwide.

Due to the avalanche of Chinese origin soy protein isolate and soy protein concentrate, soon to be followed by the lucrative soy crisps market for health bars, the ingredient has commoditised in recent years putting great stress on innovation and profitability. The emergence of functional fibres will make the outlook even darker.

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Having said that, it sometimes pays off to get lost. Getting lost forces creativity in finding new routes. This phenomenon can often be seen when introducing new technologies, including new functional ingredients to modify food formulations.

Despite ongoing progress in the understanding of food and meat science, lots of development projects are still based on empirical trial and error.

It is not easy to gospel the technological and health benefits of ingredient like stabilised rice bran that only first in

Paper Or Plastic?

Emergence Of Whole Grain Fibres The World Health Organization (WHO) has estimated that there will be more than 1.5 billion overweight people by 2015. It is clear that science needs to develop a better understanding of the psychology of appetite in overweight people to optimise food R&D. The collective food industry need to step up and put less fat, salt and sugar in foods. Not just to tweak it around the edges, but entirely rethink the product concepts. Part of this rethinking

is the need to crack down on misleading labelling.

Get Creative Fibres of various plant species will be increasingly used to formulate foods that are better suited to fight modern degenerative diseases. Without intuition, intelligence and creativity, research & development probably will not deliver success stories.

Intelligence and creativity is the ability to look at issues and problems in a different manner, although people often observe mostly what they are looking for.

2008 became available as a formulation option.

That is exactly the case for the successful introduction of stabilised rice bran. An ageless all-natural food, rediscovered for its properties as a binder and stabilising ingredient for modern food formulations.

Fibre Importance Food fibres deliver both water management and texture in variable degrees of functional properties. Fibres generally reduce caloric value, while it may provide dietary support in

terms of pre and/or probiotic performance, as well as regulate transition time in the dietary tract and colon. Fibres have specific technological and organoleptical characteristics that can deliver both advantages as well as disadvantages.

The individual properties in processed food and meat products var y widely. For example, it is known that, at increased level of usage, soy fibre generally dries out coarse ground meat products, significantly reducing consumer preferences for adequate moisture release.

Generally speaking, when stabilised rice bran is part of a coarse ground meat formulae, cooking times are reduced as thermal conduction is improved.

Typically, in terms of water retention, rice bran is broadly similar to other fibres, when calculated on its fibre content.

Au Naturale However, rice bran is more than just fibre alone. Of all mentioned varieties, only rice bran contains a harmonised all-natural composition of synbiotic fibre, a complete protein profile and trans-fat free healthy oil, and, not to mention, a wide range of phyto micronutrients such as antioxidants and gamma oryzanol.

Clean-label and low sodium trends are here to stay, at least for now, and will spur growth for healthier ingredient innovations.

The number of food and beverages marketed on a whole grain platform will further dominate new product launches.

Scientific data show that a diet rich in whole grain has beneficial effects on bioavailability, such as for heart health in general, and cholesterol in particular.

For example, recombining 89 percent white rice flour and 11 percent stabilised rice bran will

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DEfining thE grain It is important to agree on a definition for whole grain in order to avoid confusion for consumers.

An acceptable definition could be used by the industry, by governmental bodies such as the FDA and EFSA, as well as food inspection agencies and nutritional guidelines including communications to consumers.

As a possible definition could serve:

• Whole grains consist of intact, ground, cracked or flaked kernel after the removal of inedible parts such as the hull and husk. The principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions, as they exist in the intact kernel.

• Temporar y separation of the whole grain constituents during processing for later recombination is acceptable.

As food and meat processors in world markets continue to

Kasey Albano, Philippines

recreate original whole grain properties. Bringing back the rice bran and germ safeguards the presence of dietary fibre and other bioactive components.

Although food marketing companies often portray a different picture, only a minority of consumers are interested in fibre enhanced products with digestive claims. It is a fact that US consumers are not getting enough fibre in their diets.

Partly, modern consumers are increasingly removed from the regular and natural food chain, partly ignorance, and partly because many people have negative perception about the taste of fibre. Taste often deters consumers from eating fibreadded foods that have numerous health benefits.

All these reasons combined are troubling, given the numerous studies that have linked lack of fibre to various cancers, heart disease, diabetes T2, as well as bowel irregularity problems.

Men especially associate fibre with stool irregularity, and so, are ignorant about other health benefits. To sum it up, fibre remains a considerable obstacle for marketers to overcome and to further dispel negative impressions educational initiatives as well as better tasting foods need to become part of the solution.

look for ways to improve p ro d u c t d e v e l o p m e n t a n d cost-efficiency, new functional solutions are increasingly based on combinations of fibre, protein and stabilised healthy oils.

Such an ingredient is now available – natural rice bran – which is recommended for a plethora of further processed meat products such as ground meat and kebab, coated chicken foods, dry fermented sausage and time-tested emulsified sausage.

This ingredient has proven functionality as a medium to stabilise moisture, increase

cooking yield, reduce cooking time, and provide substantial cost savings when added at low inclusion levels to standard formulated meat products. The major food applications of rice bran are fibre-enriched breakfast cereals, crackers, nutri-bars and fibre-beverages.

Stabilised rice bran allows a green and clean product label.

Depending on the countr yspecific regulatory framework, the ingredient can usually be labelled as (dietar y) rice fibre, rice bran extract or rice extract isolate.

Since it also contains trans-fat free healthy oil and hypoallergenic protein, alternative label identification can be contemplated, including the much sought-after replacement of allergen-promoting ingredients, such as soy protein.

In non-English languages, there are a great many label identifications of rice bran depicting its environmentally sound origin. Therefore, stabilised rice bran can be seen as a novel ingredient that may provide benefits for product quality, performance, food safety, cost reduction and wellness.

As such, rice bran can be part of an innovation strategy geared toward meeting latest consumer needs and market opportunities including needs for novel bioactive compounds that are naturally present.

For more information, ENTER No: 0560

BEVERAGE

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The beverage industr y has not wasted much time in capitalising upon the functional beverage consumer trend and has responded to this demand by creating health-promoting ‘functional beverages’.

Functional beverages have added another dimension to the earlier definition, with an increased emphasis on convenience, novelty, fun and image, while maintaining their status as a ‘healthy drink.’

Of these categories, some are already established functional varieties undergoing transformation, while some are based on discoveries of new ingredients. This wide variety has grown to appeal to almost all types of consumers that have now become extremely taste and ingredient-conscious, as well as more sophisticated about their overall food consumption.

The need for physical fitness and mental well-being is the key element behind the phenomenal growth of the functional beverage industry in recent times.

Medical endorsement of exercise, nutrition, and stress management has caused significant changes in lifestyle and buying habits, with people increasingly preferring food products that improve health.

Functional beverage companies are providing healthy drink choices that match a particular behaviour of their customers, and so, are convenient to add to their lifestyle.

A Total Health Concept The functional food industry is a rapidly growing market segment, and the food and beverage industry needs to anticipate new health trends.

Considerable scientific and medical research shows the direct relationship between health

Fortified Dairy:

A Healthier

Knowledge and interest in health and nutrition is driving the growth of the functional beverage market to satisfy the needs of this consumer segment. By Simone Bouman, market unit manager (food division), Purac Asia Pacific and diet. Balanced nutrition is highly encouraged, and this affects the trends for functional foods, shifting from fortification with one nutrient, to enrichment with a combination of different nutrients to address specific health issues.

Aging populations, changing lifestyles and different diets greatly influence the occurrence of certain diseases. Osteoporosis is an increasing global health

problem, attributable to calcium and magnesium deficiencies in the diets. According to the World Health Organisation, iron deficiency anaemia is the most prevalent nutritional deficiency in the world, while zinc deficiency affects one third of the world’s populations.

E a t i n g h a b i t s a re a l s o becoming more diverse and sophisticated as consumers seek to achieve optimum performance

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Gulp in their daily life, at work, and during spor ts or physical activity. Convenient and goodtasting beverages have become extremely successful, pushing beverage manufacturers to consistently introduce products and line extensions to keep pace with this demand.

Bone Up With Calcium Milk, yoghurts, yoghurt drinks and smoothies provide

consumers with a combination of convenience, indulgence and health benefits. This match to consumer needs has driven the growing popularity of these products. The fact that dairy is perceived as healthy and nutritious makes these beverages an ideal vehicle for the fortification of extra minerals including calcium.

Calcium is an essential mineral needed by the body for

numerous functions, including building and maintaining bones and teeth, blood clotting, the transmission of nerve impulses, and the regulation of the heart’s rhythm.

Ninety-nine percent of the calcium in the human body is stored in the bones and teeth, while the remaining one percent is found in the blood and other tissues. The lack of calcium in the body can cause an array of problems, of which the most serious are osteoporosis and colon cancer.

Dairy and non-dairy products for tified with calcium are gaining popularity because of the increased awareness of osteoporosis, and the detrimental effects of an inadequate dietary calcium intake.

Besides the traditional sources of milk, cheese, beans and dark green leafy vegetables, there is an emergence of more offthe-shelf and ready-to-consume products such as yoghurt drinks, smoothies and soymilk.

Beverages that will leave taste buds tingling for more while at the same time providing the recommended daily dose of nutrients for consumers.

Calcium Fortification Of Dairy Products Beverage fortification presents a unique set of challenges. An ideal balance must be met in order to formulate an ingredient premix that provides the desired health benefit without altering beverage aroma or taste.

In addition, a stable and bioavailable formulation of ingredients is needed. Calcium is a divalent cation that is susceptible to reacting with certain food products ingredients.

The addition of calcium to dairy beverages is a tricky process, as proteins naturally

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present in dairy products are highly sensitive. They tend to coagulate during heat treatment, if proper care is not taken. The solubility of ingredients plays an essential role in fortification.

The use of insoluble calcium sources requires thickeners to keep them in suspension, which may result in a slimy mouth-feel and an added gritty taste to the product. Alternatively, the use of highly soluble calcium chloride will cause an immediate protein precipitation that can adversely affect the taste experience of the beverage.

Soymilk, for example, is viable substitute to dairy milk that is enjoyed by many around the world, especially for those who are lactose intolerant.

Increasing soy milk consumption is not surprising, as studies have shown that soy may have a positive effect on everything from menopausal symptoms to cancer, osteoporosis and heart disease.

It is a rich source of protein.

However, when compared to regular milk, it contains relatively low levels of calcium. Fortifying soymilk with calcium provides for a high-protein, high-calcium beverage, ideal for healthconscious consumers on-the-go.

Fermented Dairy Products In fermented dairy products such as yoghurt, calcium fortification may be carried out to the pasteurised milk without affecting fermentation, or alternatively calcium can be added to the yoghurt itself.

The addition of fruit may further complicate the delicate process of fortification. When fruit is added to the product, the addition of calcium to the fruit preparation is preferred in a twostream process.

Generally, sequestrants are added to ensure formulation

Iron fortified beverages can help in the prevention of iron deficiency, which may cause anemia, fatigue and dizziness.

Iron fortified milk, yoghurts and soft cheeses are popular consumer choices for the support of a healthy energy level.

Magnesium has a calming effect on the nervous system, and together with its muscle-relaxing role, it may help those leading a busy and highly stressful life.

Dair y beverages fortified with calcium and magnesium promote good sleep, optimise energy metabolism and improve muscle contraction and nerve activity. These products provide consumers with both a physical and mental health benefit, giving consumers the extra boost they may need after a long day.

Many people find it difficult to consume sufficient dietary calcium and minerals to ensure good physical and mental health.

For time-starved consumers, fortified dairy beverages can supplement their diet to achieve the recommended daily dose of calcium and essential minerals. stability. To prevent the formation of insoluble calcium citrate, it may be necessary to replace part of the citric acid with lactic acid.

On the other hand, the choice of high or low methoxylated pectin can result in unwanted gelling.

Power Of Mineral Fortification The benefits of fortification are endless. Fortification with vitamins and minerals is one of the most effective methods to improve health and prevent nutritional deficiencies. Apart from calcium fortification, other minerals that may be added to dairy products are magnesium and iron.

A Healthy, Balancing Act It is essential to formulate an ingredient mix that provides innovative solutions to minimise the cross interaction of vitamins and minerals in the finished product.

Despite the array of benefits provided by mineral fortification, the reactivity of iron and magnesium compounds poses other challenges to be overcome in beverage fortification. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineralvitamin and vitamin-vitamin interactions can accelerate the destruction of some vitamins.

For more information, ENTER No: 0570

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Market Report:

Cakes & Pastries Worth US$35.2B In 2013

Andrea Kratzenberg, Germany/ Zeth Lorenzo, Pasig, Philippines

The sector offers an alternative to a full meal, driving expected growth in sales within the region as more consumers lead fast-paced lifestyles. By Nikhil Aggarwal, senior consumer goods analyst, Datamonitor The cakes and pastries category in Asia-Pacific was valued at US$24.4 billion in 2008 and is forecast for growth at a CAGR of 7.6 percent between 2008 and 2013, reaching a value of US$35.2 billion in 2013.

As cakes and pastries offer a quick snack alternative replacing a full meal, further sales growth is expected in the Asia Pacific region as more people in urban localities lead fast-paced lifestyles, leaving little or no time for proper meals.

Western Influence T h e re c o v e r y f ro m recession service indicates that Indian and Chinese consumers are likely to drive growth in this category. Indeed, in April 2010, 54 percent of Indian consumers and

52 percent of Chinese consumers reported that they would either maintain, or increase their expenditure in biscuits and cakes over the next three to six months.

Quick Fix Trend On similar lines, growth in both cookies and crackers segments is expected to come not only from changing snacking habits (eating lesser during a meal but more small meals during a day), but also from the growing trend of consumers replacing a full breakfast with cookies or crackers.

The cookies (sweet biscuits) market in Asia Pacific will grow at a CAGR of 4.9 percent between

2008 and 2013, reaching a value of US$9.53 billion in 2013. The crackers (savour y biscuits) market in the region will grow at a CAGR of 5.9 percent over the same period, to reach a value of US$4.7 billion in 2013.

Expected Growth For Cakes & Biscuits Growth in the breads and rolls category is also expected to come from consumers moving away from local breakfast foods as a result of increasing western influence. Introduction of healthier varieties of packaged breads such as those made from whole wheat, multi-grains, and garlic is further expected to fuel this growth.

The bread and rolls market is forecasted to grow at a CAGR of 4.9 percent between 2008 and 2013, to reach a value of US$14.8 billion in 2013.

For more information, ENTER No: 0580

Enquiry Number

2680

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Nowadays, food packaging is more than just putting a product in a box; it is a complex matter of addressing shape, size, materials and marketing requirements, quicker and with improved safety.

The Italian manufacturer of packaging systems and machiner y was faced with a challenge to increase its customer’s productivity.

T h e m a c h i n e b u i l d e r ’s customer is a major player in the packaged cake market that accounts for more than £900 million (US$1,333 million) of its parent company’s annual

Case-Study:

Automation For Packaging

Pies & Cakes A range of automation equipment made a major contribution to a packaging line at a bakery in the UK. By Annalisa Belante, marketing & communication manager, Cama

cases per minute), while the other lines are more flexible and can be used for packaging cakes as well as pies, either into cartons or flow-wrapped. Products of numerous varieties are received onto the line at a rate of about 200 per minute.

Designed to increase output and improve flexibility, the

sales. The company operates out of a number of locations around United Kingdom (UK), and produces a number of different brands.

The Challenge There are five new packaging lines at this site and one at another UK site, as the end user seeks to increase its productivity.

This line is for packing pies at high speeds (typically 25 to 26

packing machines replace manual hand-packing systems and allow the use of wrap-around cases. The result is a more flexible system, allowing a changeover of product size and variety in less than 10

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minutes, by using a system of moving guides and a series of PLC sequencing programs.

Intelligent merging from two flow-wrapping lines is also possible. An additional benefit is that the machines have a smaller footprint, replacing top-loading machines that require more floor space.

The final stage of each complete packing line consists of a wrap-around case packer and ancillary equipment.

These systems are capable of packing different product types in various configurations. The wraparound case packer for sponge cakes reaches a maximum speed of 25 cases per minute, while the system loads sponge cake trays at about 200 trays per minute, in a wrap-around case.

Another significant change involves the replacement of preprinted labels by case coding. This not only saves on label stocks, but also allows the cartons to be printed on both ends, making identification much easier when the cartons are stacked on a trolley or pallet.

Initially, according to the end-user’s engineering program

manager, the job was put out to tender with five suppliers and an assessment made based on technical knowledge and sales support.

Solution For automation control on its systems, the machine builder uses the Rockwell Automation Allen-Bradley controller and operator interface. The controller controls the machine cycle and its functions, utilising the basic

The controller controls the machine cycle and its functions.

functionalities of the AllenBradley software, while the dedicated application software is developed in-house.

Other equipment used includes the company’s HMI, m o t o r c o n t ro l , i n v e r t e r s , servomotors and drives, and CPU access control.

The controller’s software includes standard program modules for motors, valves, alarms and analogue I/O scaling, standard program modules for PID loops, programs and

tasks structures, I/O mapping configuration, process control sequence examples, and safety/ process interlock structures.

Results Due to the integration between the axis control and the PLC, t h e re a re n o n e t w o r k s t o manage, no languages to resolve, no duplication of variables or problems with compatibility or timing and no data to exchange.

In addition, the individual components have all been specifically engineered to work together, and each can operate at its maximum potential at all times.

While the individual machine components can communicate via Sercos, the Ethernet protocol is used to manage the settings and to communicate with the corporate supervision system.

This way, the parameters can be recalled directly from a special menu via the operator panel, and so simplifying work for operators.

Depending on this setting, all other operating parameters are automatically updated. This means that a single person can control the entire packing line, eliminating the time normally needed for specialist personnel to set all the parameters.

“In operation, the single line was our biggest learning curve,” says the engineering program manager. “We moved to this site when we were happy with our other operations. Although a manual changeover could also be achieved in about the same time as is possible with the new systems, much more preplanning would have been re q u i re d a n d h e n c e m o re down-time.”

For more information, ENTER No: 0581

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Yasuhiro, Tokyo, Japan

Sales Of Hot Tinned Meat Takes A Slice Hot canned meat is back on the menu, as Britain rediscovers the joys of this store cupboard staple.

By Mintel

HOT canned meats account for as much as 56 percent of the canned meat market, with as many as one in five Brits buying canned meatballs and minced beef.

In the last two years alone, sales have grown by 12 percent, compared to cold canned meats, which grew just four percent.

Continued promotional activity has helped hot canned meats to grow its share of the canned meat market at the expense of cold meats by attracting new users.

HALO ON PIE Canned pies have been the star performer in the sector, benefiting from demand for value for money food. Indeed, the positive growth in the pie market as a whole has had a halo effect on the canned pie market, which has benefited from sales growth as consumers look for no fuss comfort food that can be eaten as a whole meal.

Vivianne Ihekweazu, senior FMCG analyst with the research company says: “Canned meats have continued to battle their perception as a lower quality substitute to fresh meat ranges.

In 2008, when Delia Smith launched her book How To Cheat At Cooking,, some consumers were enraged at the suggestion that tinned mince could be substituted for fresh mince in the recipes.

However, it showed consumers the versati-lity of canned meats, and the fact that it could serve as a substitute for fresh meat in recipes – something which appears to have resonated.”

MAGIC BAKED BEANS Hot on the heels of canned meats is the bean, which has been the star performer in the canned meals market. Valued at £251 million (US$377.2 million) in 2004, sales of baked beans have jumped by 45 percent in the last five years to reach £365 million in 2009.

Extensions of existing products and the introduction of healthier variants, such as low in sugar and salt, and the development of the Snap Pot format has also helped maintain

DECLINE FOR SOME However, the recession has not favoured all canned foods. There has been something of a starchy reception for canned pasta by Britain’s shoppers. Sales of canned pasta fell nine percent in the past five years down from £115 million in 2004, to £105 million in 2009.

“The canned pasta market has seen slower value sales growth despite product reformulation,

Joy@Joyosity

Market Report:

interest in the category. Today as many as 81 percent of all Brits buy baked beans.

and the introduction of healthier varieties.

With parents ever more conscious of the need to feed their children a nutritionally balanced diet, canned pasta meals face an increasingly challenging competitive arena, with continued competition from the expanding children’s ready meal category.” Ms Ihekweazu concludes.

Meanwhile, the research also revealed that almost 13 million consumers buy branded canned meals, yet eight million feel there is no difference in taste between own label and branded products.

For more information, ENTER No: 0582

Enquiry Number

2671

Online Diagnostics:

Easy Access

Using operator interfaces to optimise performance of industrial wireless networks.

By Jim Ralston, wireless sales engineer, ProSoft Technology

U s i n g an OPC ser ver for wireless diagnostics opens up many possibilities for monitoring and optimising the wireless network. To fully understand the possibilities, it is first useful to examine the key diagnostic metrics that are often monitored.

In RF systems, links are established between wireless devices (sometimes known as wireless access points, bridges and clients) using pre-determined RF channels and authentication routines. Each wireless device both transmits and receives (but not at the same time).

When an RF signal is transmitted, it has certain amount of energy (measured in dBm, or decibels below one milliwatt).

Loss occurs through the air based upon distance and if obstructions are in the way.

When the signal is received at the remote antenna, the signal must be strong enough for successful data transmission. The strength of the received signal is

known as RSSI (Received Signal Strength Indicator).

Another ver y impor tant measurement is the noise within the channel. The received signal must be higher than the noise in the band to decode the information. Noise is also measured in dBm. Another common metric is signal-to-noise ratio which is calculated using measured signal strength (RSSI) and noise. The higher the ratio, the more reliable the system will operate.

As data packets are exchanged, most industrial wireless devices will include an error correction algorithm to ensure that packets are received successfully and retransmitted if necessary. Diagnostic tools can report the number of packets successfully transmitted and the number of bad packets received.

This provides a way to calculate

RF error rates, which is another key metric.

Diagnostics can also monitor the number of attached nodes (clients). This metric is interesting because it can quickly report (alarm) if a link goes down and also report if the number of attached clients is higher than expected thus representing a possible security threat. It is also possible to monitor the identity (MAC address) of the attached wireless clients, adding additional security.

Finally the number of bytes transmitted is a useful measurement because it shows actual utilisation of the wireless link.

By calculating bytes transmitted per second and comparing it to the capacity of wireless technology, bandwidth utilisation is monitored.

Wireless diagnostics can include many other attributes, but these are considered the essential ones. Other metrics that may be monitored include environmental

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conditions (temperature, supply voltage), VSWR (Voltage Standing Wave Ratio) useful for detecting antenna or coax problems and channel frequency drift.

OPERATING AN OPC-BASED DIAGNOSTIC SYSTEM Now that we have an understanding of the metrics available for monitoring, we can explore how to implement and operate an OPC based wireless diagnostic system.

First it is important to note that only one server is required to collect the diagnostic information.

For Ethernet systems, wireless diagnostic OPC servers can be present anywhere on the network.

They are configured to collect the designated diagnostic data for each selected wireless device.

As the server is located at one particular leg of the wireless network, the server is collecting some of the diagnostic data over the hard-wired Ethernet network and others over the wireless network.

Therefore if a link fails, diagnostics are obviously lost for that particular device. It is generally good practice to locate the server, where it will have the fewest number of wireless connections for the diagnostic data to transverse so if a wireless link fails, the critical OPC clients have access to the server. Fig 1 illustrates how one centrally located OPC server can collect wireless diagnostic information and make it available to all HMI

clients on the local and remote networks. For more complex networks, it may make sense to install more than one OPC server thus proving diagnostic information directly to more clients.

Once the server is installed, it will routinely poll the designated diagnostic data from each wireless device. The frequency of the poll is usually configurable and could be as quick as every 100 ms or as slow as every 60 seconds.

This setting is dependent upon how vital the current information is to the application and how congested the wireless network is. The quicker the update time, the more wireless bandwidth is being used for diagnostics, and the less available for the application.

The ser ver will usually organise the diagnostic data by device name (or other user designation) and each metric will become a unique tag for the OPC client. Most HMI and SCADA software packages are

OPC compliant and provide a way to browse for available OPC tags. Once the tags are detected by the client, they can be used in virtually any way that the control engineer requires.

Before developing the project, consider the overall communication architecture of the system. Where are the vital links? What would happen if a link fails? How can I prevent a problem before it occurs?

Once the network architecture is understood, consider the needs of each user. A production worker probably has no idea what RSSI means, but could convey to the supervisor if the HMI is stating that a wireless link has failed.

If the operator is alone, the HMI could advise who to contact (eg SI responsible for the wireless link, or engineer on call if a PLC problem). The operator also has a way to know that the wireless link is functioning, so if a system problem occurs, the fault is not in communications.

802.11 Wireless Network

HMI Client

OPC Wireless Diagnostic Server & HMI Client

Switch

Plant Network

Figure 1 The Wireless OPC Server collects diagnostic data from two separate RF networks. Any HMI client on the logical network has access to the diagnostic information

Wireless Remote SCADA Network

HMI Client

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Conversely, the engineering manager may want to view all relevant data on a screen monitoring the entire wireless network. The more detail, the better because the engineer could decipher the meaning of each. It is important to tailor the HMI display for the skill sets and knowledge of the user.

Most HMI and SCADA software packages also support alarming and trending functions. Alarms can notify the operator, maintenance manager or engineering manager of a fault condition (like a wireless link failure) or if communications are degrading so that preventative action can be scheduled. Alarms can also be sent remotely (like an email over the Internet, or cell phone text message) so that notification is immediate.

Trending functions are useful for reviewing performance history and analysing correlation. For example, the number of bytes transmitted can be trended over time to see if throughput demands are increasing.

It is also possible for automation equipment (such as PLCs) to access OPC data within their internal program. This opens up the possibility of not only notifying operators/managers when a problem occurs, but having the PLC program act on it. For example, if a wireless link fails then the PLC could activate a back-up communication link (such as a redundant wireless connection). In this case, the system would recover without any human intervention.

As you can see, there are many ways to use RF diagnostic data when made available in an OPC server. The best use is dependent on the process type, how wireless is being used in the system and user needs.

For more information, ENTER No: 0583

application 1

WASTEWATER PUMP STATIONS

A

wastewater facility uses a wireless SCADA network to connect several remote pump stations. The water treatment plant PLC remotely turns on and off the pumps based on flow measurements. Each RF link is several miles, so travel to a pump station takes time.

The system integrator has decided to use OPC-based wireless diagnostics in the following ways: • Operator interface notification of link failure • Alarm notification sent to plant superintendent • Trending of RSSI to monitor change in line-of-sight (eg tree growth) The operator interface displays RF Links Status between the Pump Station and Water Treatment Plant. If a pump station is not starting (for example), the operator could quickly tell if the link is at fault. If not, then there is another problem and the operator can contact the appropriate person or travel to the site to repair the problem.

application 2 A OIL PIPELINE

n oil distribution system uses a wireless SCADA network for pipeline flow measurement, leak detection and valve actuation. The pipeline is many miles long using wireless Ethernet repeaters to span the entire length. The SCADA network provides automatic process control via a PLC system. Operators may Oil Pipeline Wireless Network monitor alarms and manually control valves, while the system collects oil flow data.

Because the SCADA network is critical for the pipeline operation, the system uses redundant repeaters using mesh network architecture.

That way if a repeater fails due to a hardware failure or damage from an electrical storm, communications are not lost.

Using OPC tags, the HMI displays and monitors the RF conditions between each repeater site. The system quickly detects if a repeater site has failed or is close to failing. If a failure occurs, the RF system automatically heals itself, and the operator is notified that a site has failed so that repairs may be made to reestablish the RF network redundancy.

The control system may be made aware that the RF redundancy has been temporarily lost to prepare for a safe shutdown in case communications are lost.

Master Primary Online

Storage

Repeater 1 Primary Online

Refinery

Master Secondary Online

Station 1

Repeater 1 Secondary Online

Repeater 2 Primary Alarm

Repeater 3 Primary Online

Station 2

Repeater 2 Secondary Online

Station 3

Repeater 3 Secondary Online

Alarm: Repeater 2 Primary Failure 11 : 03 : 32 08172007 Action: Email sent to maintenance@company.com 11 : 07 : 42

08172007

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THE automation industr y increasingly finds wireless attractive, and for several reasons: • Running a wired network incurs significant labour and material costs, while wireless networks cost far less • Wireless offers connectivity for remote areas or areas not currently served by wired networks • Wireless controllers and I/O can manage devices and processes even in inaccessible areas, or areas where network wiring is difficult or impossible to install • And wireless can offer a way to provide proof-of-concept for a new project before incurring the expense of a wired network

PACs &

I/

For all these reasons, automation engineers are beginning to seriously consider wireless solutions (specifically WLAN, wireless Ethernet, or Wi-Fi) for all or part of their applications.

But with all these good reasons to use wireless, several concerns remain. Among them are security, network performance and reliability, availability and cost of I/O components, and the necessity of choosing between wired and wireless solutions up front.

SECURITY Wireless network security has been easy to compromise. Just stand outside an apartment building with a laptop and check the available wireless networks.

How many can you access without even a password?

But while personal wireless networks often remain insecure, security standards for business, industrial, and government use have been developed over the last several years and adopted by most organisations.

The earlier WEP (Wired Equivalent Privacy) security algorithm, which was found to have serious flaws, has been superseded by much stronger and more secure transmission algorithms.

Wi - F i P ro t e c t e d A c c e s s (WPA), including the Temporal Key Integrity Protocol (TKIP), replaced the older WEP algorithm in 2003. The more recent WPA2, introduced in 2004, uses the even more secure Advanced

Wireless

O

Go

Automation engineers are beginning to seriously consider wireless solutions for all or part of their applications. By Jean Femia, information architect, Opto 22

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Encr yption Standard (AES) 802.11i algorithm.

WPA2’s AES algorithm is compliant with National Institute of Standards and Technology (NIST) FIPS 140-2, required by some government agencies and corporations. These standards can protect a robust communication system. For secure communications, WPA2-compliant products should be used for industrial wireless implementations today.

NETWORK PERFORMANCE & RELIABILITY The reliability of a wireless network depends on a number of things, including network size, physical environment, number of network users and how heavy their use is, and interference from other devices.

For a small all-wireless network, devices may perform well in ad hoc mode (peer to peer), where each device can detect and communicate with any other similarly configured device within range. This mode requires a smaller expenditure on network hardware and can be especially useful for a temporary wireless network.

For a larger network, infrastructure mode is usually more suitable. Infrastructure mode routes communication through one or more wireless access points (APs).

Since wireless communications are based on radio signals that travel through air, physical environment plays a clear role in how well the network performs.

Any obstacle - wood, metal, concrete – will impede the signal as it travels.

The solution is to strategically place APs, wireless routers, and wireless repeaters as needed to cover the entire area requiring wireless transmission.

Network reliability also

depends on the number of network users and the nature of their use. Simple data transfer usually requires little bandwidth; heavier use, such as transferring large files or interacting with multimedia, can slow network traffic considerably.

Networks using the 802.11a or g standard are faster (maximum 54 Mbps) than those using 802.11b (maximum 11 Mbps).

RF (radio frequency) interference and EMC (electromagnetic compatibility) problems reduce network reliability when other devices – such as cordless

phones, Bluetooth devices, even microwave ovens – interfere with wireless signal reception.

Reducing interference from other devices may involve changing channel frequency within a range or moving into a less crowded frequency.

Wireless networks compatible with 802.11b and g standards, for example, use 2.4 GHz, a frequency shared by many devices. Moving to an 802.11a-compatible system, which uses 5 GHz, might offer less interference, although range may be shorter.

Wireless standards also differ

in the number of non-overlapping channels they allow: 802.11b and g allow only three, so frequencies must be reused when more than three APs are required in the same system. More channels are available in 802.11a.

AVAILABILITY & COST OF I/O COMPONENTS While concerns about wireless security and performance are generally shared by users of all wireless networks, the concern about availability and cost of I/O components is unique to the automation industry.

Currently, most automation manufacturers who supply wireless products offer product lines that differ substantially from their regular lines.

A wireless solution may have been acquired by purchase or developed by a separate division, for example.

Or a subset of the regular product line may be adaptable for wireless use by module carriers or similar devices.

However, these solutions can cause problems for the automation customer.

As part of a separate wireless line or as a subset of regular products, wireless I/O may not include features the application requires – or features that just make design easier, such as simpler methods of wiring to field devices.

If an application needs specific signal inputs or channelto-channel isolation, for example, the wireless I/O product line may not include them. Limited availability may mean costly workarounds or even eliminating wireless as a possibility.

To set up any size wireless network, automation engineers usually find they must buy special wireless components, such as

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module carriers, I/O modules, racks, and terminations.

In nearly all cases, customers who install a wireless network for automation must carry a separate inventory of spares in addition to those required for their wired systems. Special components and addi-tional spares increase the cost of a wireless system.

The best solution is to look for a manufacturer whose wireless line encompasses a large array of reliable I/O and requires very few extra components. Ideally, look for a manufacturer whose I/O line is independent of network type.

NECESSITY OF CHOOSING SOLUTIONS UP FRONT Another concern of automation engineers in using wireless technology stems from the availability and cost issues just discussed: if the wireless version of their vendor’s product line is different, engineers must choose at the beginning of a project whether to use wired or wireless communications. They must specify components and commit to a networking method up front.

Having to commit to a network in the early days of a project sets in stone portions of the system design, from overall approach to details of field connections.

If the chosen method proves disappointing, changing it means significant additional time and expense not only to buy, install, and configure new components, but also to redesign.

And these additional costs often include more than just I/O and network hardware components; they may also include software costs for licensing, training, and programming wireless I/O. Ideally, wireless I/O from automation manufacturers would act more like the typical laptop computer, which includes both

wired and wireless capability and can therefore adapt to a wired or wireless network, while offering the same functions and using the same software with either method.

Long after you purchase the laptop, you can choose the network type or change from wired to wireless as circumstances dictate.

ADDRESSING WIRELESS CONCERNS Automation manufacturers could go a long way toward addressing engineers’ concerns about

wired and wireless Ethernet networks, as needed BROAD SUPPORT FOR WIRELESS STANDARDS Including broad support for wireless standards, manufacturers could go beyond 802.11b and give automation engineers additional options to address their individual wireless applications.

If support were included for all three of the most commonly used wireless standards in the world today - IEEE-802.11a, b, and g – engineers could use wireless

Although wireless solutions provide many advantages, several concerns still remain.

wireless if they could do just four things: • Include broad support for wireless standards - not just 802.11b – to give engineers options to improve individual system reliability • Include support for the best available security standards • Offer a full range of wireless I/O – ideally the same product line used for wired networks - and reduce the number of extra components or adapters n e e d e d f o r a w i re l e s s installation • Design controllers and I/O that can communicate with both

access points, routers, and repeaters from nearly any vendor to build their wireless networks.

Depending on system needs, they could choose the higher 5 GHz band to avoid interference from other devices, or they could choose a faster standard for higher throughput. They could also choose between ad hoc and infrastructure modes to suit the size and design of the network.

SUPPORT FOR THE BEST AVAILABLE SECURITY For system security, WEP is no longer sufficient, and even WPA is less than ideal. WPA2 encryption

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algorithms with 802.11i AES provide the robust protection industrial wireless applications normally require.

However, since some applications may use an older standard or not require highly secure transmissions, support for all three standards - WEP, WPA, and WPA2 - should be included for backwards compatibility.

From the automation engineer’s viewpoint, a separate product line for wireless - or a subset of the normal wired product line - is difficult to work

be no need to retrain technicians. If communication is c h a n g e d f ro m w i re l e s s to wired at any time in the project, no additional costs would be incurred for I/O or field wiring.

• During system use, just one set of spares would need to be stocked for maintenance, even if both wireless and wired I/O were in place.

In addition, wireless would be considerably more attractive if manufacturers required fewer

For real flexibility, wireless controllers and I/O should support both wired and wireless communication, just like a laptop computer.

with. But being able to use the same I/O components in both wired and wireless networks would save time and money during design, implementation, and use.

• In the design phase, the engineer could specify I/O with confidence, knowing that he could use any I/O in the product line and that it would work with either network.

• During implementation, the same methods and costs for installing I/O and wiring to field devices would apply to both networks; there would

wireless components overall.

Both initial system costs and the cost for stocking spares would be lower.

WIRED & WIRELESS SUPPORT For real flexibility, wireless controllers and I/O should support both wired and wireless communication, just like a laptop computer.

If they can be used either wired or wirelessly - or, even better, both at the same time - difficult network decisions won’t have to be made at the beginning of a project. If an engineer designs a project using wireless technology and

then discovers a wired network would be better, he can still use the same hardware.

Adding a wireless interface to wired controllers and I/O also offers new options for segmenting networks. For example, critical I/O and controller traffic could use the wired network interface, while less critical maintenance, troubleshooting, or local HMI tasks could be done wirelessly with a similarly configured laptop computer.

As in a laptop computer, the functions available in the controller and I/O should remain the same, no matter which network is being used. Only the physical medium would be different, so all I/O features and supported protocols would be the same.

Even software would not have to change. Because control and HMI programs would run on wired and wireless networks with no modification, there would be no additional cost involved for licensing, training, programming, and maintenance.

For more information, ENTER No: 0584

27 -- 30 30 OCT OCT 2010 2010 27

Venue::Jakarta JakartaInternational InternationalExpo Expo--Kemayoran Kemayoran Venue xhibition vrearaggeeEExhibition inin InInddoonneseisia e e v e B B a !!!! d&& Foood F d d n aan giningg g a DDoonn’ ’t a k k c Paac t mmisissTTh heeLLeaeaddininggPProrocecsesisningg&&P

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The10th 10thInternational InternationalExhibition Exhibitionon onFood Food&&Beverage Beverage The Products,Technology, Technology,Ingredients, Ingredients,Additives, Additives,Raw Raw Products, Materials,Services, Services,Equipment, Equipment,Supplies Supplies Materials, FEATURING: : FEATURING Bakery& &Confectionery, Confectionery,Machinery, Machinery, Bakery Equipments,Supplies, Supplies,Ingredients.

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From

ideas

to customers

the concept-to-customer supply chain management approach provides the conceptual framework for addressing business forces within the internal, external, and customer dimensions of the supply chain. by lawrence Chan, president, infor asia pacific

STRIVING to take their business to a new level, or just keeping pace with increasing competition, many executives are realising that they need an expanded view of their company’s business environment.

There was a time when this meant looking deeper and harder into their own enterprise, or slightly beyond to their immediate trading partners.

That is no longer good enough. Virtually every company – from manufacturer to logistics provider to retailer – is operating in a much more complex, multifaceted supply chain. This means that their business is being impacted by a whole new set of factors from the far reaches of their supply chain.

forCes of ChanGe The list of forces driving this change in supply chain dynamics is long, varied and, in most instances, not a surprise. It includes the usual suspects: globalisation, a changing competitive landscape due to mergers and acquisitions, changing regulatory requirements, changing consumer expectations, and a high failure rate for new product introductions.

There are also other forces such as shortening of product lifecycles, skyrocketing product variety, rising energy costs, increased congestion at ports and on roads, and the impact of real or potential natural disasters and terrorism.

JULY/AUGUST 2010 ASIA PACIFIC FOOD INDUSTRY

AUTOMATION & FEATURES 65

Concept To Customer In its simplest terms, the concept-to-customer approach to supply chain management can be defined as taking the broadest possible view of the variables impacting a business. It is a tacit acknowledgement that today’s typical supply chain is multi-faceted and multi-dimensional, and requires companies to see it that way.

networks on an ongoing basis to ensure that they are optimised to meet their business needs, when in fact they should assess their supply chain networks multiple times per year.

By leveraging network design solutions to dynamically evaluate their networks, manufacturers, logistics providers, and retailers can avoid the pitfalls of making minor adjustments to networks that are fundamentally ill-suited to meet current and future business needs.

Although shor t-term actions can compensate for a poorly designed supply chain network, long-term profitability and competitiveness depend on having the right capacity and the right location of physical assets.

Global View Of Demand With market horizons expanding for many companies, it has become increasingly important to evaluate customer demand on a global, or at least, regional level. Multiple channels to market and a global customer base produce demand patterns that vary across regions, seasons, and the lifecycle of products.

Implementing concept-to-customer thinking in supply chain management requires a set of actions and business processes that are unique to every business.

However, the bottom line for each company is the same: the need to establish a more resilient supply chain that makes it possible to better manage and adapt to all, not just some, of the business dynamics impacting the company.

This includes improving insight and control over operations and focusing on the customer and signals from upstream trends, to plan and drive the supply chain.

To help implement and foster concept-tocustomer thinking, eight supply chain strategies have been identified that enable enterprising organisations to take the necessary actions to build anticipation and resilience into their supply chains.

Dynamic Adjustments To Network For many companies, the physical ownership of manufacturing, warehousing, transportation, and/ or retail capacity represents the largest fixed-cost element of their businesses.

Despite this financial and competitive importance, too few companies have a strategy to assess their

The concept-to-customer approach to supply chain management can be defined as taking the broadest possible view of the variables impacting a business.

By taking a global view, a company can create an environment that delivers the most complete picture of customer demand on its business and intelligently detects trends and changes at the regional, product, channel, and customer levels.

Deploying a collaborative demand-planning solution is a proven first step in providing the foundation for integrated business planning, giving companies the visibility to sense and react quickly to changes in customer buying patterns, and sets the parameters for the inventory, production, sourcing, and distribution plans that follow.

Work The Supply Network Working the network means dynamically making decisions about all the factors that go into getting products into customers’ hands. In an extended network, there are multiple routes by which a product can reach customers.

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Expand Visibility Today, product travels more miles, passes through more hands, and crosses more systems on its journey to the customers’ hands. This adds numerous points in the supply chain, where the smooth movement of goods can be disrupted.

By extending visibility up and down the supply chain, the company can create a resilient supply chain that enables it to adapt more quickly to the forces of the external and customer dimensions.

Initially, this might mean gaining visibility of inventory wherever it might be – at a plant, in a warehouse, in transit, or at a store.

Supply chain visibility solutions and technologies such as RFID can facilitate real-time visibility of inventory, regardless of where it is and improve the ability to predict and plan for product arrival.

Ef fectively working the Supply chain visibility solutions and network necessitates making a technologies such as RFID can facilitate realnumber of strategic decisions, time visibility of inventory, regardless of such as whether to make or buy; where it is and improve the ability to predict whether to supply products and plan for product arrival. using manufacturing facilities in America, Europe, or elsewhere; picking one distribution center over another; and determining how much stock to hold and where.

Today, supply chain leaders can take advantage of optimisation technologies to make these decisions based on a holistic picture of demand, mix and supply capacity factors. By taking this approach, the likelihood in choosing the best option in terms of customer service and total cost of supply, can be increased.

Boost Asset Productivity For manufacturers, there is no substitute for effective planning and scheduling to maximise returns on critical assets such as equipment, materials, and people.

For logistics providers and retailers, there is no less a need for effective planning and scheduling to maximise the use of warehousing and transportation assets. Today, advanced planning solutions take manufacturers, logistics providers, and retailers beyond the confines of traditional planning, and into fast, responsive, problem-solving engines that are cognisant of constraints from the internal dimension – the things that are within control.

These capabilities routinely provide greater visibility and control over capacities, material availability, labour skill deployments, and task sequencing to ensure the most of capital investments.

Know What Happens, When It Happens As supply chains continue to increase in velocity, business processes that rely on exception reporting or periodic variance analysis to detect and respond to supply chain concerns, can no longer cope with the demands for immediacy which are placed upon them.

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Event management technologies can help companies sense what is happening both inside and outside the organisation, and increase the speed with which problems are detected and corrective action taken. Accepting that forces encompassed by the internal, external and customer dimensions drive chaos into the supply chain, and disrupt plans. The quick detection of non-conformities and automated responses enabled by event management solutions will produce a more resilient supply chain.

The solutions proactively bring issues to the attention of all stakeholders for fast resolution or initiation of a more long-term planning action. As companies strive to deploy concept-to-customer supply chains, event management technologies will be an important tool to deliver the responsiveness they need.

Performance Tracking For Improvement To sustain the concept-to-customer supply chain approach, it is necessary to measure and track how well the company is addressing challenges from all three dimensions across the business and against key performance indicators.

There are a number of analytics and performance management solutions available that can streamline the way information is collected, analysed, shared with supply chain partners, and reported to government agencies.

Simply improving information flow can help to significantly reduce ongoing operational costs, in addition to facilitating better overall decisionmaking.

6030

For more information, ENTER No: 0585

Insights On Factors By implementing some or all of these eight strategies, companies can derive tangible

Enquiry Number

Design To Deliver A holistic view of the supply chain is incomplete without consideration of the design of the product itself. As supply chain leaders know that up to 70 percent of new product introductions fail, product lifecycle management is increasingly being incorporated into supply chain thinking in two ways.

First, product lifecycle management is being used to get product designs right the first time, so the incidence of failure and time to market can be reduced. Some new product introductions fail due to unexpected compliance issues such as the use of materials that are banned in one area and not another.

Effective use of product life-cycle management solutions can help avoid these complications.

business benefits from the concept-to-customer approach. At its most fundamental level, it leads to improved decision making because of a more complete, more accurate, and timelier knowledge of all the factors influencing the business.

In addition, this improves visibility and ability to anticipate and respond to both risk and opportunity in the management of a supply chain.

More specifically, supply chain leaders who adopt the concept-to-customer approach can count on optimising the flow of information and products throughout the supply chain.

Whether the company manufactures, distributes, or sells products directly to customers, it is critical to incorporate all supply chain business drivers into decision-making.

The concept-to-customer supply chain management approach provides the conceptual framework for addressing business forces within the internal, external, and customer dimensions of the supply chain – enabling a multidimensional view of the factors impacting business performance.

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Review:

ProPak Asia

18

TH EDITIO N

June 1 Bangk 6 - 19, 2010 ok, Th ailand

2010

PROPAK Asia’s 18th edition was held on June 16 to 19, 2010 at BITEC in Bangkok, Thailand. The event welcomed 908 exhibitors from 36 countries, who presented more than 2,500 products in a total area of 24,642 sq m.

Visitors from 59 countries made their way to the trade show, contributing to the total number of 30,663 attendees, an increase of over 1,000 buyers on last year. The top ten countries that visited the show were Malaysia, followed by India, Singapore, Japan, Myanmar, Indonesia, Vietnam, Taiwan, the Philippines and Australia.

BEYOND TRADITION According to David Aitken, MD of Bangkok Exhibition Services (BES), the event’s organiser, this year’s achievements involves not only the overall increase in visitors, international buyers and international groups, but also the growth in the number of local trade buyers searching for processing and packaging technology for projects throughout Thailand and overseas.

Importantly, the trade show was able to achieve a significant increase in visitors from beyond its traditional markets of South

East Asia, the South Asian markets in particular registering strong growth. Trade visitors from India were up a staggering 173 percent on 2009, Pakistan increased by 54 percent, Bangladesh rose by 19 percent and Sri Lankan attendees more than tripled.

ON TOP OF TRENDS “The number of local visitors to the show also increased as a result of growing enthusiasm among Thai manufacturers about improving their technology and efficiency, and staying updated on the latest trends in processing,

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filling and packaging industry.

This trend has been fueled by Thailand’s strong export growth that in May recorded a 42 percent increase,” explained Mr Aitken.

Deputy finance minister, Pradit Pattaraprasit, presided over the opening ceremony. He commented that: “ProPak Asia 2010 provides Thai manufacturers an excellent access to cutting edge technologies from around the world. Moreover, is a promising platform for business networking between exhibitors and visitors within the region and beyond.”

CLEAN & GREEN Supporting the theme ‘Go Clean Go Green’, the event featured an array of innovative products and solutions that concentrated on energy efficiency, manufacturing performance and environmental friendliness, which proved to be an important focus of the industry this year.

“We will continue the theme since it has been and will be of global importance. Next year, highlights will include the international seminars such as the 2nd International Brewing Conference, the ASEAN Food Innovation Conference by FIFSTA and the Pharmaceutical Industry Forum,” said Mr Aitken.

A series of industry conferences, seminars, workshops and competitions complemented ProPak Asia 2010 and attracted

strong attendance. Among these, the Packaging Design Workshop held by the Technology Promotion Association (ThailandJapan) and Japan Packaging Institute (JPI) provided attendees with updates on Japan’s food safety measures and what exporters have to do to meet its quality and safety requirements.

BITEC Bangkok, Thailand June 16 - 19, 2010

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Review:

ProPak Asia

18

TH EDITIO N

June 16 Bangko - 19, 2010 k, Thail and

2010

THE national pavilions have always been one of the main attractions of the trade show, where countries get to showcase their home grown businesses and product offerings. This year, some countries from Asia and Europe have come together in an even bolder display with an increase in attendance and showcase area.

CHINA Hitting ProPak Asia 2010 in a big way is the China pavilion.

Boasting 519 sq m in exhibition space, it is one of the largest of the international pavilion.

Despite the recent political turmoil in Thailand, the Chinese contingent remains confident as Zhou Wu Yang, president of China Council for the Promotion of International Trade (CCPIT), Shantou Sub-council explains: “With the signing of ChinaASEAN Free Trade Agreement (FTA) at the start of the year, I feel there are opportunities in this part of Asia.”

Looking to use the event as a platform for their business, Mr Zhou is glad that the turnout of the show is good so far and he hopes it will improve in the final two days of the show. With high regard for the show, he hopes the organiser will continue to improve on the already fantastic product.

JAPAN Leading the Japanese pavilion this year is Japan Packaging Machinery Manufacturers Association (JPMA). With seven companies in this year’s Japanese pavilion, the

International Colours

Fly High National pavillions show up in great strength to bolster ProPak Asia’s good name as an international platform and gateway to business in the region. By Joson Ng and Tjut Rostina

(L to R) Zhou Wu Yang, president of CCPIT, Masahiro Abe, assistant manager of JPMA, Carolyn Chew, senior manager of the Singapore Manufacturers’ Federation, Arielle Gernez, project manager, UBI France

association signals its intent to enhance the country’s export in packaging machinery by participating in ProPak Asia 2010.

Says Masahiro Abe, assistant manager, international division of JPMA: “The total production value of packaging machines in Japan is currently about 400 billion yen (US$4.3 billion) but our export rate is around seven to eight percent. As we wish to increase the export rate to around 10 percent, we are looking for good opportunities such as this to achieve our aim.”

As far as Mr Abe is concerned,

things are going to plan as he reveals that he is happy with the turnout of the show so far.

KOREA Participating for the first time at ProPak Asia 2010 is Gyeonggi Small and Medium Business Centre (GB). Leading 10 other companies from South Korea, the contingent took up a total of 96 sq m, a healthy increase from 90 sq m last year.

When asked on his thoughts of the show, Jang-Bin Im, manager of the exhibition team, GB was pleasantly surprised. “It is good.

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When I was in Korea, I thought this show is very small, and is a local exhibition. However, I realised now there are many foreign buyers from countries like India and Malaysia,” he says.

Luckily for Mr Im, his initial thoughts were changed thanks to recommendations by Interfairs who introduced the show to him.

“When I asked more on the size of the exhibition and about the visitors who attend it, I found out it is a regional show. I wanted to experience it for myself, and found it to be a good platform for the association,” he says.

Kelly Ko, senior project manager, Interfairs adds: “For someone like Mr Im, who supports the companies in the Gyeonggi province, and want the exhibitors to meet the right buyers in order to generate leads for future business opportunities, this show is impressive.”

SINGAPORE The Singapore Pavillion has nine participating companies, showcasing a range of services including packaging, separating and bottling.

Carolyn Chew, senior manager of the Singapore Manufacturers’ Federation said that the show has been relevant to the industry, and the delegation is expecting a very good response from the show. “Especially for the new comers, they find this a good show to launch their products. As for the rest, it is to meet existing customers and also to meet new business prospects,” she adds.

The Singapore companies

The team from the K orean pav illion

have received a number of good quality leads, and are positive that there will be sales generated from these in future.

TAIWAN Eleven companies and 174 sq m combined booth space – these are the statistics of the Taiwan pavillion this year at ProPak Asia 2010. The reason for bringing such a strong contingent is simple according to Dionne Tsai, exhibition section, World Trade Center Taichung.

“We feel that ProPak Asia is a big and good show. So we have been taking part. Though there are some political uncertainties in the Thai political arena, we will continue to support this show as we feel this is a show with more buyers,” she says.

EUROPE France returns bigger than ever, with an increase in area by 2.5 times, from 24 sq m last year to occupying 60 sq m at this

year’s edition.

This year’s delegation is made up of seven French companies. “ B a n g k o k i s a re g i o n a l platform, and due to the high quality show, where there are professional visitors, I truly trust for ProPak Asia to gather qualified visitors and make business as usual,” says Arielle Gernez, UBI France’s project manager.

She adds that due to the past year’s economic crisis, some of the companies had thought it was preferable to do business at home or go regional in Europe, as Asia was very far. As such, last year did not see alot of participants for the France pavilion. This year, however, business seems to be better. “Some of these companies already have agents or distributors, so for them it is a way to see and feel how the market is doing. Others think that the regional and Thai market is growing. So, that’s why we’re here,” adds Ms Gernez. _____________________ Enquiry No: 0590

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TheEvolution of AnExhibition In an exclusive interview with Asia pacific Food Industry, michael dreyer, vp for Koelnmesse’s Asia pacific office, shares more on expectations and trends. By Tjut rostina WITH its expertise based on e x p e r i e n c e g a t h e re d f ro m organising its flagship events in Cologne, Germany, Koelnmesse puts its know-how on foodrelated trade fairs to its business in Asia Pacific.

The organisation’s flagship event, Anuga which takes place in Germany, had 7,800 exhibitors in a space that spans over 300, 000 sq m. “By far, it is larger than any food show in Asia, so we can say that we have a good foundation in organising food exhibitions, and also a good market penetration in terms of knowing our customers

and being in touch with them.

And this kind of expertise, we would of course apply to our events in Asia,” says Michael Dreyer, VP for the organisation’s Asia Pacific office.

The company is currently organising a total of 15 foodrelated trade fairs in this region.

This year, exhibitor participation is the largest ever since it started in 2004, with 13 country and group participations continuing their commitment to the show.

Despite the challenges posed by the recent political disturbances, exhibitor participation

for the event almost doubled since its first installation, 50 percent came from overseas.

Close partnerships have also been developed with the Department of Export Promotion, the Thai Chamber of Commerce, as well as the Thailand Convention and Exhibition Bureau.

EConomIC rECovEry dEmAndS M ore companies are spending their marketing dollars to travel to the event for networking purposes and to conduct business. Visitor registration continues to maintain a steady

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Employee Upgrade: Way To Go Mongkhon Baipowongse MD, Sripipat Engineering Sripipat is an engineering company focused on food processing and inspection equipment for the food industry in Thailand, and bsides acting as an agent for companies such as Anritsu and Key Technology, they also produce their own brand of equipment.

APFI: What are the upcoming trends that we can expect from the industry?

MB: From the food processing side, there will be a serious shortage of manpower in Thailand, and I believe it would be the same in other developing countries. So the demand for automated machines will increase. For example, one of my customers said that he is willing to pay THB 1 million (US$30, 844.67) for an automated machine to replace one worker.

APFI: What is your company doing to cope with this demand?

MB: We are looking into upgrading the customer service and skills of our employees in order to provide better service when more automated machines are provided.

We will not only bring in more machines, but also invest in our design and fabrication department to build up our own products. We have already invested THB 2 million on manpower for the department during the first six months of this year. ____________________________________________ Enquiry No: 0591

increase despite unfavourable events in the recent weeks.

The technology section has gone up by about 10 to 20 percent on average, in tandem with the constant demand from the food industry at large. This includes processing machines, packaging systems, and catering technology.

Consumers around the world have now become more affluent and exposed beyond their cultural borders, and foodservice industries need to adapt

From The

Showfloor

Health & Convenience For Today Siriporn Daengsupa Executive MD, Phiboonchai Maepranom Thai Chili Paste Specialised in pastes and sauces, the company, which started in 1959, launched its first original recipe home made Thai chilli paste to the market in that year. Currently, the company’s best selling product is sweet chilli sauce, followed by ready-to-eat chilli paste, a favourite among Thai consumers.

APFI: What are the upcoming trends that we can expect from the industry, and how are you coping with this demand?

SD: We will carry out development towards healthier products, where we can look into adding more nutrients in.

For example, in the case of Thai chilli paste, we will break down the ingredients list, and see if we can replace with even healthier ingredients, like soya oil in place of oil.

Another trend is towards catering to the vegetarian market. Currently, in our category of foods, we do not have many items for vegetarians. As such, within the next few years, we will definitely look into expanding this range.

We are also looking into ready-to-eat foods, based on today’s modern lifestyles, where consumers would want something that is quick and easy to eat. ____________________________________________ Enquiry No: 0592

accordingly to meet with this increase, in particular, demand from the international market.

Meeting Expectations To cope with the increase in demand, a total of 44,475 m of gross space over three halls is used this year, making it a record breaking expansion for the event.

A comprehensive communications plan had been developed to ensure that exhibitors and visitors experience the same

show standards as they have come to expect from past shows. This includes fortnightly newsletter updates on the progress of the trade fair, and a more engaging array of supporting events to complement the show.

Greater support was extended to international visitors through collaboration with Thailand Convention Bureau (TCEB)’s ‘Extra Night Extra Smile Campaign’, a set of incentives for exhibition visitors attending international trade shows in Thailand. With

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

74

this collaboration, more partner hotels are available for visitors attending the trade fair.

Complimentar y storage facilities in co-ordination with the organisation’s appointed forwarder have been made to ensure that exhibits travelling to Bangkok experience a smooth transition into the new show.

UpComIng TrEndS The Asian market has developed a lot as the economy in Asia becomes more receptive to western influences. Tastes and trends in Asia are more cosmopolitan now, and trends from US and Europe are adopted more quickly than before. The Asian market is becoming more international and increasingly, markets in US and Europe are also looking towards Asia for new tastes and products.

The food service industry looks set to experience continued growth, in particular in Asia. The main trend continues to be market and consumer demand driven sustainable food innovation, such as functional and nutritional food.

As consumers become more health conscious, the selection of healthy raw materials, ingredients and additives becomes more important. Flexible packaging has seen an upward trend as consumers seek greater portability, more re-sealable features.

HAlAl FoodS The Halal food section occupies 15 percent of the show floor this year, larger than it has ever been.

“By nature, there are a lot of halal products in the mix of the Thai food export. For example, any seafood export, fruits and vegetables, can be halal. So, a majority of the Thai food exports are halal by nature, as there is no swine or pork in any of it,” says Mr Dreyer.

rEvIEW:

THAIFEx – World oF Food ASIA

T

rade visitors amounting to 21,401 from 101 countries thronged the halls of Thaifex – World of Food Asia from June 30 to July 4, 2010.

Around 20 percent of the visitors came from overseas with the most number from malaysia, Singapore, Japan, US and Hong Kong.

InnovATIonS & TrEndS As consumers become more health conscious, the selection of raw materials, ingredients and additives becomes an important factor in manufacturing. At the same time, consumers seek more convenience in terms of food preparation.

The technology sector also sees increased demand for flexible consumer packaged goods.

The trends were discussed at seminars where participants engaged in discussions with panel speakers. Industry professionals spoke on food safety and quality management standards, explored trends of the food market in Asia, China and Japan, challenges in import and export in Asia, as well as the organic food market.

World oF HAlAl The World of Halal, a trade fair held parallel to the event, had a total of 3,805 visitors. The supporting conference engaged participants in a series of sessions covering topics such as meeting market needs, certification practices, as well as methodologies on halal procedures.

Thaifex – World of Food Asia and World of Halal are organised by Koelnmesse in cooperation with the department of Export promotion (dEp) and the Thai Chamber of Commerce (TCC).

The next installation of the event will be held from may 25 – 29, 2011.

IMPACT, Muan Thong Thani Bangkok, Thailand June 30 – July 4, 2010

He continues: “So you can feature it, because you have a critical mass. What comes on top and is more important, is that we have a certification process in place where we talk about how to market halal products, and how to get this health identity attached to halal, for example, which is a trend in the US.” There are also more places to market halal food. Other then the Middle East, which has a large

population requiring halal foods, countries like Indonesia, Pakistan and Bangladesh, are also coming up, where the affluence is getting stronger. “Once the affluence is up, people start to look more for products that are religiously or culturally compliant. So, a halal certification becomes more important for you to sell your products to these countries,” explains Mr Dreyer. ______________________ Enquiry No: 0593

Enquiry Number

2679

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2010

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ASIA Fruit Logistica takes place on September 8 – 10, at the Hong Kong Convention and Exhibition Centre. Some 250 exhibitors and more than 3,500 visitors from all over the world are expected at this year’s event.

The fresh fruit and vegetable trade fair includes exhibitors with businesses in Asia Pacific, Africa, Europe and the Americas.

Latest additions include national pavillions from Japan, Italy and Argentina.

“Asia Fruit Logistica is growing again this year,” said Gérald Lamusse, MD of organiser, Global

Produce Events GmbH. “This progress demonstrates the real potential of the fresh produce business in Asia as well as the opportunities for suppliers in the rest of the world.”

The trade show runs alongside Asiafruit Congress, a fresh produce business conference which has taken place annually in the region for more than 10 years.

More than 250 exhibitors from Asia and the rest of the world are due to take part at the three-day trade show. These include major companies and organisations

from the USA, Australia, New Zealand, Chile, Argentina, Peru, South Africa, Egypt, Turkey, France, Italy, Spain Netherlands, Belgium, Greece, Germany, Austria, and the UK. More than 3,500 trade visitors from the fresh produce business all over the world are expected to travel to Hong Kong in September. Two-thirds of all visitors come from Asia, with over 80 per cent of all visitors in key buying roles in their companies or organisations.

Hong Kong Convention & Exhibition Centre Hong Kong, SAR China September 8 – 10, 2010 _____________________ Enquiry No: 0594

Enquiry Number

2677

calendar of events 2010

78

July 22 – 24: Malaysia International Food & Beverage Trade Fair Putra World Trade Centre Kuala Lumpur, Malaysia Expomal International E-mail: info@expomal.com Web: www.mifb.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

August 6 – 8: Indiamart Food & Technology Expo Expo Centre Delhi, India NNS Events & Exhibitions E-mail: foodandtechnologyexpo@yahoo.com Web: www.foodandtechnologyexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 16: HKTDC Food Expo 2010 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council Web: http://hkfoodexpo.hktdc.com/

This year’s Fi Asia will be located at the Jakarta International Expo in Indonesia, from September 29 to October 1.

❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 7 – 9: Asian Seafood Exposition Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Diversified Business Communications Web: www.asianseafoodexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

8 – 10: Asia Fruit Logistica Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Global Produce Events Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 –19: Intercool 2010 Hong Kong Convention And Exhibition Centre Düsseldorf, Germany Messe Düsseldorf E-mail: intercool@messe-duesseldorf.de Web: www.intercool-tradefair.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: Food & Hotel Thailand Royal Paragon Hall, Exhibition &

Convention Centre Bangkok, Thailand Bangkok Exhibition Services E-mail: fht@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Vietnam Hotel Expo 2010 National Convention Center Hanoi, Vietnam GFC E-mail: gfcexpo@vnn.vn Web: www.vietnamhotelexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – 1: Food Ingredients Asia 2010 Jakarta International Expo Jakarta, Indonesia UBM International E-mail: info@cmpasia.com Web: www.fiasia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 3: Indiapack 2010 Bombay Exhibition Centre Mumbai, India Koelnmesse E-mail: n.seth@koelnmesse-india.com Web: www.indiapack.in ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

October 13 – 15: Health Ingredients Japan 2010, Safety & Technology Japan 2010 Tokyo ‘Big Sight’ Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo@cmpjapan.com Web: www.cmpjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 –16 Biomin World Nutrition Forum Salzburg, Austria Biomin E-mail: florian.zehner@biomin.net Web: www.worldnutritionforum.info ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 21: SIAL 2010 Paris Nord Villepinte Paris, France Sial Group E-mail: visit@sial.fr Web: www.sial.fr ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 23: Food Ingredients India 2010 Bombay Exhibition Centre

calendar of events 2010

❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 30: interFood/allpaK indonesia Jakarta International Expo, Kemayoran Jakarta, Indonesia Krista Media E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28 – 30: sWeets & snacKs china Intex Shanghai, China Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.sweetschina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 16 – 19: eurotier International DLG Exhibition for Animal Husbandry & Management Hanover Exhibition Grounds Hannover, Germany

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Mumbai, India UBM International E-mail: bipins@ubmindia.com Web: fiindia.ingredientsnetwork.com

DLG E-mail: expo@dlg.org Web: www.eurotier.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: seoul pacK 2010 Kintex Seoul, South Korea Korea Packaging Machinery Association E-mail: seoulpack@seoulpack.org Web: www.seoulpack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: drinK technology india 2010 Bombay Exhibition Centre Mumbai, India Messe Muenchen International India E-Mail: info@drinktechnology-india.com Web: www.drinktec.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 25: eMBallage 2010 – World pacKaging exhiBition Paris Nord Villepinte Exhibition Centre Paris, France Comexposium E-mail: emballage@comexposium.com Web: en.emballageweb.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

December 1 – 4: propaK indonesia Jakarta International Expo, Kemayoran Jakarta, Indonesia Pamerindo Indonesia Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #04-04 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg

79

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