APFI October 2010

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CALCIUM FORTIFICATION For Dairy

MICA (P) 179/12/2009

| OCTOBER 2010

s

es The Busin of

going

Green

Sweeteners:

THE RIGHT BLEND Fructose:

SWEET SYNERGY Quest For

HEALTHIER

MAYO

Aseptic Technology:

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

2

46 PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 22 no. 7

PACKAGING & PROCESSING 24

Aseptic Technology: Towards Diversification & Differentiation Propelled by the global need for safe food distribution, the aseptic category has grown tremendously since the first aseptic food products were commercially introduced over five decades ago. By Bozena Malmgren, Tetra Pak

INGREDIENTS & ADDITIVES 36

Sweeteners: The Right Blend

Sweet taste still remains a pleasant experience, but is now much more varied in its composition. By Brad Meyers, The NutraSweet Company

40

Market Report: Artificial Sweeteners Set To Sweeten the Indian Beverages Market Consumers have shown an increasing interest in leading a healthier life, propelled by the availability of information on wellness and health. By Maheshwari Basavaiah, Frost & Sullivan

44

Fructose: Sweet Synergy The role of fructose in enhancing product flavour is apparent, and many food manufacturers have been benefiting from its properties. By Ann Williamson, Danisco

50

24 30

Staying Ahead With a focus on techniques for fulfilling industry expectations and beyond, Wolf Packaging gears up for new product and machine launches.

By Tjut Rostina

32

Case Study: Aseptic UHT System As A Process Solution

HEALTH & NUTRITION

Installation of an aseptic UHT system that is not linked to the installation of an aseptic filling monobloc in South Korea. By Dr Matthias Weinzierl, Krones AG

46

With a growing market for gluten-free foods, manufacturers and researchers are looking into ways to satiate the demand.

48

30 32

A World Free Of Gluten

Gluten Free Pasta Gluten-free pasta made from maize and rice.

By Christopher Rubin, Bühler AG

50

Quest For Healthier Mayo Overcome challenges in developing a low fat or reduced fat mayonnaise. By Anders Mølbak Jensen, Palsgaard A/S

Enquiry Number

2707

CONTENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 22 no. 7

08

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

54 66

Beverages 54

Brew With Pure Unmalted Barley Brewers are looking for new ways to effectively overcome challenges in production and promotion, and more quickly penetrate the market. By Jian Feng Cui, Novozymes

58

Calcium Fortification For Dairy Nutritional, technological as well as economical aspects of calcium in dairy products with a focus on micronised tricalcium citrate. By Dr Gerhard Gerstner, Jungbunzlauer Ladenburg GmbH

Automation & Features 62

The Business Of Going Green In the face of environmental, social and governance challenges, CEOs in Asia are increasingly embracing sustainable practices in the playing field. By Teo Lay Lim and Ynse de Boer, Accenture Singapore

66

Optimising Ethernet Performance In Manufacturing Plants The consideration of environmental risks and the selection of suitable hardware are essential to long-term network performance and reliability. By Bill Wotruba, Belden

EXHIBITION & EVENTS 70 72 74

Review: Asia Fruit Logistica Preview: Fi India Preview: Interfood/All Pack

06 08 10 20 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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62 Cover Picture Courtesy Of Tetra Pak • Printed by Fabulous Printers Pte Ltd

MICA (P) 179/12/2009 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C

REMADE IN CHINA

Tetra Pak,

and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group. www.tetrapak.com

Enquiry Number

2714

School desks, benches, cardboard boxes, bins – all made in China, all using recycled Tetra Pak cartons.

In only seven years we’ve helped grow Beijing’s carton recycling rates from 0% to 40% by bringing the city’s waste collectors together with commercial recyclers, helping create an entire new industry in the process. The aim, not just in China but all over the world, is to support and improve the recycling process right across the chain, from collection to paper pulp to products.

This is the Circle of Protection. tetrapak.com/protection

EDITOR’S PAGE managing director Kenneth Tan

India

Noel Rodrigues, Brantford, Canada

The Rise Of

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

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

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

ALL eyes on India as she gets ready to welcome athletes for the Commonwealth Games in October. The games is said to be the largest multi-sport event to be held in India, who has also played hosts to the Asian Games in 1951 and 1982.

While the world will be fixated on the glory that their athletes will deliver at the games, the industry will witness a nation striving to maximise its potential as an important emerging market.

An investment of US$30 billion is expected to be pumped into India’s processing sector, as it seeks to increase its volume of processed products by 10 percent within the next five years. With this boost, the country’s exports would go up to US$25 billion a year, representing a jump of 70 percent.

In a report by the Associated Chambers of Commerce and Industry of India (Assocham), Emerging Opportunities and Strategic Thrust Areas for Food Processing, the group added that the country’s imports of food would also increase by US$13 billion annually in the next five years.

The growth is driven by the changing of consumer demographics in India.

The study states that a 650 percent increase is expected in the number of middle class consumers for processed foods in the next two years. There is also an increase in demand for the growing US$3 billion a year snack sector, as well as health and functional foods.

As investments roll in, the group expects figures to rise to 40 percent for fisheries, about 15 percent for poultry, 60 percent for milk and 40 percent for buffalo meat. They added that the processing levels for these sectors in fully developed industries reach to about 60 to 75 percent.

As one of the world’s major food producers, the country accounts for less than 1.5 percent of international trade, according to Bipin Sinha of UBM India.

He adds that this indicates a vast scope for both investors and exporters. The investment of US$30 billion over the next five years will be used to create the necessary infrastructure, expand production facilities and technology to match the international quality and standards.

“Of the country’s total population of more than one billion, the middle class segments account for about 350 - 370 million. The profile of the middle class is changing steadily. This is conducive to an expansion in demand for ready-to-eat Indian-style foods,” added Mr Sinha.

To date, many key industry players have invested in setting up operations in India, a sign of confidence and acknowledgement of the country’s potential.

With the strong growth expected, the world awaits to see a nation bloom into the best that she can be.

Tjut Rostina

senior circulation executive Brenda Tan brenda@epl.com.sg

contributors Anders Mølbak Jensen Ann Williamson Bill Wotruba Bozena Malmgren, Brad Meyers Christopher Rubin Dr Gerhard Gerstner Dr Matthias Weinzierl Jian Feng Cui Maheshwari Basavaiah Teo Lay Lim Ynse de Boer 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

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg

Enquiry Number

2363

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2658

ALLPACK & INTERFOOD INDONESIA 2010

2715

ALMOND BOARD OF CALIFORNIA

71

2680

APEX MACHINERY & EQUIPMENT CO LTD

29

2638

ASHWORTH BROS INC

11

2707

BASF

2720

BUHLER AG

OBC

3 13

2363

CARGILL INTERNATIONAL TRADING PTE LTD - CSS

2710

CERMEX SIDEL GROUP

27

7

2708

COGNEX SINGAPORE INC

25

2721

CVS GROUP INTERNATIONAL CO LTD

33

2717

FORTITECH ASIA PACIFIC SDN BHD

IBC

6031

FAMILY CEREAL SDN BHD

80

2681

FI CHINA 2011

77

2716

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

IFC

2712

HEAT & CONTROL PTY LTD

2691

HI JAPAN 2010

61

9

2666

KALSEC INC

35

2711

KAOHSIUNG FOOD SHOW 2010

53

2718

KH ROBERTS PTE LTD

39

2719

KERRY ASIA PACIFIC

41

2705

KRONES AG

17

6036

PEI CHUAN MACHINERY

80

6030

PIAB ASIA PTE LTD

80

2679

PROPAK INDONESIA 2010

75

6029

QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD

80

6035

S+S INSPECTION ASIA PTE LTD

57

2724

SIDEL

2656

SEOUL PACK

2706

SOLLICH KG

1

2714

TETRA PAK

5

2723

THE UN WORLD FOOD PROGRAMME-ASIA (BANGKOK)

79

2713

WACKER CHEMIE AG

43

2722

WENGER

15

2709

WOLF VERPACKUNGMACHINEN GMBH

19

8 73

This index is provided as an additional service.

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

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23/09/10 10:43:50

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Cooking & Frying Systems for Prepared Food Products The AirForce® impingement oven, MPO® oven and Spiral oven are designed to deliver the most consistent temperatures across the product conveyor width. Uniform cooking ensures each piece of product reaches the same safe core temperature in the same amount of time and has consistent qualities such as texture and colour.

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BUSINESS NEWS INDUSTRY & MARKET

OCTOBER 2010

Thai-Choice Wins Prime Minister’s Export Award

Khun Srichanok Wattanasiri had received The Prime Minister Exports Awards for Thai Owned Brand, from The Prime Minister Abhisit Wetchacheewa on 23 August 2010.

OPENING CEREMONY: From left Honourable Speaker of Parliment Chamal Rajapaksa, Environment Minister Anura P Yapa, Nestlé Lanka Chairman Antonio Helio Waszyk, Nestlé Lanka Managing Director David Saudan and Nestlé Lanka Managing Director Designate Alois Hofbauer.

Bangkok, Thailand: Thai-Choice has received Thailand’s Prime Minister’s Export Award 2010. It is the Thai government’s highest official award annually granted to outstanding Thai exporters of products and services, to showcase and acknowledge their top quality and high standards.

The parent company of Thai-Choice is Monty & Totco, established in 1988.

The brand’s processed food products

Nestlé Lanka Expands With Chilling Centre Kilinochchi, Sri Lanka: Nestlé Lanka inaugurated a chilling centre in the northern province of Kilinochchi in Sri Lanka, furthering its expansion in the dairy industry.

are shipped to more than 50 countries around the globe including Europe, North and South America, the Middle East, and key markets in Asia including Japan, Hong Kong and China. The brand is marketed to both the retail and food service sectors and is looking to grow its business in Europe, US and the Middle East. ___________________________ Enquiry No: 0700

The new facility, which will add to the company’s 106 other chilling facilities in the country, was officially opened by Honourable Chamal Rajapaksa, speaker of the Parliament, and Honourable Anura P Yapa, minister of environment.

The company plans to invest in eight more before the end of this year.

Honourable Rajapaksa said: “I thank Nestlé Lanka for upholding its commitment to develop the country’s dairy industry and supporting the Government’s initiative to develop the north eastern areas. The initiative is a solid testimony of their dedication to the local dairy industry, local rural communities and to the nation as a whole.”

With a capacity of 1,600 ltr and testing equipment to ensure the high quality of milk, the facility will be serviced by milk collection points established by Nestlé Lanka in Kandawalai, Kilinochchi, V i s u w u a m a d h u , Wa t t a k a c h c h i , Uruththirapuram and Iranamadu. ___________________________ Enquiry No: 0701

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

BUSINESS NEWS

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

11

INDUSTRY & MARKET

Beneo Label In Major Supermarkets Of Spain & Panama SingaPore: The Beneo Label is making great strides in Spain and Panama with two major Spanish supermarket chains including it on their healthy product ranges, and a dair y producer in Panama using it on two of its latest dairy products.

The wide range of products that now carry the label demonstrates the appeal that the program continues to have across the globe.

The program, which first began as a joint European led initiative between food manufacturers and the company in Belgium, is designed to communicate the health benefits of inulin and oligofructose (prebiotic

ingredients), through the use of one easy-to-understand quality label. The label provides a product with a recognisable symbol that indicates to consumers that the product contains a sufficient amount of inulin or oligofructose to support a scientifically proven health claim.

El Corte Ingles and Hipercor, Spain’s largest supermarket chains, have recently launched Bebida de Chufa, a functional drink that includes a patented form of oligofructose enriched inulin. The product is part of ‘Special Line’, a healthy product range developed by both supermarket chains, and it carries the label as it contains a sufficient amount of Orafti ingredients to promote a healthy intestinal flora.

Estrella Azul, a dairy producer in Panama, has developed two products: ‘Vita Slim Low Fat’, a fat reduced milk, and ‘Non Fat Milk’, a reformulated non-fat milk, both promoting calcium absorption and active fibre.

_________________________________________ Enquiry No: 0702

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

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2638

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

12

INDUSTRY & MARKET

Basingstoke, UK: As many soft drinks markets around the world faltered during the uncertain economic times of last year, the Vietnamese soft drinks market still recorded a healthy growth of 16 percent.

According to Canadean’s Vietnam Soft Drinks Industry Report, the market was by no means immune to the economic woes of the global markets but the momentum of recent years carried on into 2009. Growth even outpaced neighbouring China, but with an annual per capita of just under 19 ltr, Vietnamese soft drinks consumption remains nearly half that of their giant neighbour and less than a quarter of the global average.

The younger generation is a key driver, but last year, the investment in marketing and advertising ensured the market was still able to expand, albeit at a slower rate.

Carbonated soft drinks in the country make up under a fifth of volumes, even less than packaged waters. It is iced teas that are the leading soft drinks category, accounting for more than a third of sales.

The interest in herbal teas reflects a general interest in products with a perceived health and wellness attribute. This trend has helped to shape much of the new product development and is targeted at the more affluent consumers found in major cities such as Ho Chi Minh City, Hanoi and Da Nang who have seen disposable incomes and standards of living rise in recent years.

These consumers have shown that they are prepared to pay a premium for drinks that tick the right boxes.

Pam Roth, US

Vietnamese Soft Drinks Remains Hot As Economy Cools

Canadean anticipate that there remains plenty of slack in the Vietnamese soft drinks market and volumes will increase again in double digit growth terms this year.

In the longer term, although hot tea sales continue to edge forward, younger consumers are seeking out the refreshment qualities of soft drinks and there is a shift from hot to cold.

At the turn of the century, hot drinks made up nearly half of all commercial beverages sales and soft drinks 15 percent; today hot drinks have dropped to little more than a quarter and soft drinks increased to more than a fifth. The youthful consumer age profile and the tropical climate should facilitate many years of future growth for the Vietnamese soft drinks industry; the only dark cloud will be economic.

___________________________________________ Enquiry No: 0703

Kraft Expects US$1 Billion From Cadbury By 2013 New York, US: The combination of Kraft Foods and Cadbur y provides the scale necessary to grow sales and distribution in new and existing markets, delivering US$1 billion in incremental revenue synergies – in addition to US$750 million in cost synergies – by 2013.

More than half of the company’s revenue comes from markets outside of North America, such as Brazil, China, India and Mexico, where GDP and demand growth are strongest. Accordingly, by 2013, the proportion of business in developing markets will increase

from a quarter of total revenue to roughly one-third.

Additional savings over the next three years from procurement, manufacturing and logistics will drive productivity gains in excess of four percent of cost of goods sold.

These productivity gains, combined with flat overhead growth and pricing to offset input costs, will contribute to the expansion of gross margin.

“This combination of factors gives us great confidence that our company will generate organic revenue growth of five percent or more, margins in the mid- to high-

teens and EPS growth of nine to 11 percent,” said Tim McLevish, chief financial officer.

The company will continue to invest in marketing and innovation for the larger regional ‘power brands’, including Oscar Mayer meats, Jacobs coffee and Tang powdered beverages. At the same time, the company will cultivate local brands, such as A-1 steak sauce in North America, Dairylea cheese in the UK, and Vegemite spreads in Australia, through flexible business models and nimble marketing. ___________________ Enquiry No: 0704

BUSINESS NEWS

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

13

UK Sales Of Pies & Pasties Thrive the use of natural ingredients.”

Vivianne Ihekweazu, senior food and drink analyst, concludes. ___________________ Enquiry No: 0705

Your benefit – competence from grain to pasta. Buhler’s unique expertise covers everything from grain processing to the manufacturing of top-quality pasta. Innovative technologies for storing, cleaning and grinding the grain optimize flour and semolina processing. The solutions, perfected by Buhler, cover the entire process from dough preparation to drying the pasta and are characterised by high productivity and raw material flexibility.

This comprehensive technological expertise results in efficient solutions for superior pasta products – competence that pays off for our customers.

2720

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The solution behind the solution.

Enquiry Number

LONDON, UK: UK sales of pies and pasties are thrive in 2009, sales are forecast to rise to £962 million (US$1.4 billion) by the end of the year. In addition, between 2008 and 2009, sales of pies and pasties increased by around five percent as Brits were faced with rising food prices and sought comfort food items that offered them not only value for money, but a treat they could indulge in.

The research carried out by Mintel, also finds pies are now the nation’s favourite snack in the thriving pies and pasties market – overtaking the classic sausage roll during the recession. In 2008 some 68 percent of Brits named the sausage roll their favourite pie and pasty product, followed by beef pie (55 percent) and the cornish pasty (50 percent).

However, it seems the tables have turned, as the top three pie and pasty products rank as beef (55 percent), sausage roll (53 percent) and cornish pasties 45 percent. Indeed, over eight in ten (84 percent) have eaten a pie or pasty in the past 12 months.

There is nothing humble about future sales, as the market for pies and pastie is set to grow by a further 17 percent over the next five years to reach a mouth watering £1,123 million by 2017. However, the state of the economy will have a significant effect on the future wellbeing of the market.

“While the economic downturn is currently putting pressures on finances, with consumers prioritising their financial situation over health, when the economy does recover consumers are likely to shift their priorities refocussing on health.

For future growth to stay strong, manufacturers will also need to reformulate their pie and pasty ranges, making them healthier, with

Athewma Athew ma, Adelaide, Aus tralia

INDUSTRY & MARKET

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

14

INDUSTRY & MARKET

Environmental Recognition for Beverage Container Recycling Efforts

Henkel Included In Dow Jones Sustainability Index

Düsseldorf, Germany: For the fourth time in a row, Henkel has been recognised as sector leader in the Dow Jones Sustainability World Index (DJSI World) and the Dow Jones Sustainability Europe Index (DJSI Europe).

The company took first place in the ‘Nondurable Household Products’ category. The indices list corporations that follow the principles of sustainable development in their business operations.

Kasper Rorsted, chairman of the company’s management board, says: “It shows that we do far more than just talk about sustainability – for us it is a principle that is utterly integral to our corporate philosophy and actions as a company. Sustainability is one of the salient features of Henkel. And we intend to further expand the leading role that we have assumed in this domain.”

Virginia, US: The Glass Packaging Institute (GPI) has recognised the Container Recycling Institute (CRI) as a model website for its achievements in making efforts to promote glass container recycling for bottle-to-bottle use. The institute is among the six ‘Friends of Glass’ recognised by GPI. The CRI is among the six ‘Friends of Glass’ recognised during the second-annual Recycle Glass Week, September 12 to 18, 2010.

“Consumers need to understand the impact they can have when they recycle glass bottles and jars.

Glass is endlessly recyclable and there are big energy savings when recovered glass is used to make new bottles,” says Joseph Cattaneo, president of the GPI. “We thank the Container Recycling Institute for creating glass container recycling awareness, and hope this recognition will call attention to the value of glass container recycling and ultimately help us reach the goal of using 50 percent recycled glass in the manufacture of new containers by the end of 2013.”

Recycle Glass Week is an awareness event aimed to educate consumers about the environmental benefits of glass bottle recycling and encourage participation in recycling glass to help save energy, reduce greenhouse gas emissions and facilitate the industry’s nationwide goal of using 50 percent recycled content in the manufacture of new glass bottles and jars by the end of 2013. _________________________________________ Enquiry No: 0707

__________________________________________ Enquiry No: 0706

Bio-Based Twist Film Packaging Breakthrough California, US: Cereplast, a manufacturer of bio-based, compostable and sustainable plastics, has partnered with Sezersan Ambalaj (Sezersan), a subsidiary of Asc Group in Turkey, to produce bio twist films made from compostable resins. Said to be the first-of-its-kind, the product will serve as wrap packaging for a variety of food products

distributed throughout Europe.

Under the terms of the agreement, Cereplast will begin monthly shipments of 100 to 150 metric tonnes of bio resin in December 2010.

The bio twist film has substantial form memory capability (dead-fold behavior) and is heat sealable. The film may be made into opaque or semi-transparent, film-like material.

The bio twist film will be used as

packaging for a variety of brands in the food industry in Europe.

This year, Cereplast is on track to ship 16 million pounds of bio-plastic resins to customers around the world, an increase of 400 percent from last year, in response to surging consumer and industrial demand for economically and ecologically sound, ‘green’ products. ___________________ Enquiry No: 0708

BUSINESS NEWS

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

DKSH Expands Seafood Business Into UK

Global Ice Cream Market Profits In Frigid Economy

S w i t z e r l a n d , Zu r i c h : D K S H ’s seafood business, is expanding in Europe. Besides the two main markets Switzerland and Germany, the company opens its third seafood office in Wimbledon, London, at the beginning of September 2010.

The company sources seafood from South East Asia, with a special focus on Vietnam, where it operates its own sourcing team in order to guarantee quality standards and to comply with quality requirements set by the major retail and foodservice companies in Europe.

Chicago, US: According to Mintel Global Market Navigator (GMN), ice cream retailers are scooping up the profits despite a chilly economy, as the combined value of the top five European markets (France, Germany, Italy, Spain and the UK) stands at £4.6 billion (US$6.14 billion), up from £4.1 billion in 2008.

Meanwhile, the US ice cream market is expected to reach US$6.8 million in 2010.

Premium lines accounted for nine percent of global ice cream product launches in the last six months, while economy lines represented four percent of global launches. Of this, 13 percent of all product launches had a ‘no additives/preservatives’ claim.

Packaging developments are focusing on more eco-friendly or recyclable materials. In the last six months, 13 percent of ice cream products featured an environmentally-friendly packaging claim, a six percent increase (in terms of share launches) on the previous period, with actual launches doubling.

___________________________ Enquiry No: 0709 Wenger75_C-TVP_171x122

9/20/10

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_______________________________________________________ Enquiry No: 0710 Page 1

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

16

CHINA FOCUS

GLG Life Tech In Agreement For US$12.6 Million Purchase Order Vancouver, Canada: GLG Life Tech Corporation has signed an exclusive five-year renewable supply agreement with Fengyang Xiaogangcun Yongkang (FXY) Foods High Tech for the latter’s full range of stevia extract products within China.

FXY is a privately held Chinese company based in the Xiaogang region in Anhui province. It produces consumer products including stevia and stevia/sugar tabletop

sweeteners, reduced and zero calorie beverages and food products mainly for the Chinese market.

GLG has received an initial purchase order under this supply agreement for US$12.6 million for delivery within the 2010 fiscal year.

Dr Luke Zhang, chairman and CEO of the company says: “Starting last year, we have focused on the Chinese market, which is one of the fastest growing sweetener markets in world. More recently, from 2002

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Strong Long Term Outlook For China’s Market London, England: The long-term outlook for China’s food and drink sector remains strong, as reflected in the continued international interest and investments in the sector. However, the shorter-term outlook is less positive due to brewing economic difficulties. This is according to a report by CompaniesandMarkets.com.

Chinese overheating is expected to lead to a secondary slowdown in 2011, and is forecasting real GDP growth of 7.5 percent in 2011, with growth to remain around this level thereafter over the medium term, slowing industry growth.

Foreign investments continue to poor into China’s soft drinks industry, fuelling the sector’s growth. In May 2010, PepsiCo unveiled a US$2.5 billion three-year spending plan for the Chinese beverage market following the completion of its US$1 billion two-year China investment package, due to finish later this year.

In July 2010, retail giant Carrefour was successful in acquiring a controlling 51 percent stake in Hebei-based hypermarket operator Baolongcang for an undisclosed sum.

BMI expects a secondary slowdown in the Chinese economy, coupled with elevated risks of a bursting of the country’s property bubble. In addition, brewing inflationary pressures could weigh on Chinese consumption as shoppers tighten their purse strings and restrict spending on consumer goods. Over the medium term, a slight erosion of China’s export competitiveness is expected as a stronger yuan and increasing wage pressures take effect. ______________________________________________________________ Enquiry No: 0712

to 2009, the food industry in China kept 23 percent average annual growth rate and in 2009, the total revenue reached RMB 4.7 trillion (US$693 billion). We expect China’s food industry will continue its fast growth for the next 10 to 20 years, when the Chinese middle class population begins to increase.”

Song Xiankun, chairman and president of FXY says: “We expect to launch over 30 beverage and food products using the stevia extracts before the end of this year and believe that stevia, will be warmly welcomed by Chinese consumers.” ___________________ Enquiry No: 0711

Bilingual Directory Of Australian Products Hit China Gu a n g z h o u , C h i n a : T h e Australian Made, Australian Grown (AMAG) Campaign has launched a directory of Australian made products available in China.

As trade between both continues continue to grow, the ‘Directory of Australian Made Products In China 2010’ – jointly published with the AUNEW Group – will assist Chinese consumers to locate Australian products available in China.

AMAG chief executive, Ian Harrison says: “Many of the products featured in the directory carry the Australian Made logo, so consumers can buy these products with confidence, knowing they are genuine and authentic.’’

China is Australia’s largest trading partner and trade between the two nations reached A$83 billion (US$78.3 billion) last year. ___________________ Enquiry No: 0713

BUSINESS NEWS

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

17

SCIENCE & INNOVATION

Probiotic Bacteria Change Gene Activity In Human Intestines Ede, The Netherlands: Drinks with probiotic bacteria change the activity of the genes in the small intestine. This is the conclusion of research carried out by NIZO Food Research, Maastricht University, UMC St Radboud and Wageningen UR within the framework of TI Food And Nutrition.

The findings have been published in the American journal PNAS. Cellular reactions in the mucosa of the humane intestine after consuming drinks with probiotics have been identified.

Seven healthy volunteers drank dairy drinks with three different types of probiotic bacteria, each drink containing ten billion bacteria.

Six hours after consumption of these drinks, biopsies were taken from the upper part of the small intestine (duodenum) for genetic research.

The biopsies were taken by an endoscope brought into the mouth and stomach. The seven volunteers had to drink all three priobiotic bacteria drinks or a sports drink without bacteria (placebo) with a time period in between of two weeks.

Genetic research of the mucosa biopsies shows a change in the activity of hundreds of genes after drinking the bacteria drinks. The moleculair pathways that were found show much resemblance to the pathways that certain medicines cause in the human body.

Michiel Kleerebezem of NIZO food research explains: “Probiotics cause a local reaction in the mucosa of the small intestines. These effects are similar to the effects of components that the pharmaceutical industr y applies to medicines, but less strong.� This concerns

medicines influencing the immune system in a positive manner and medicines lowering the blood pressure. Based on this resemblance to

medicines there might be new areas to discover for the application of probiotics, Mr Kleerebezem thinks. ____________________ Enquiry No: 0714

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

18

SCIENCE & INNOVATION

Hervé Lejeune, Gironde, France

US Organic Products In S Korea Remain Open Through 2012

Milk Research Could Help Reduce Heart Disease Reading, UK: The University Of Reading has been awarded a grant of almost £300,000 (US$469,942.88) to investigate how unhealthy saturated fats in cows’ milk can be reduced.

The project, funded by the Diet And Health Research Industry Club, will examine the potential of feeding cows with oilseeds and novel types of fat to replace saturated fats in their milk with other more healthy fats. Some of the work will be done with commercial dairy cows, but will be linked with studies involving dair y cows in the university’s research facilities.

Research cows will be used for detailed studies into new approaches to replace saturates while minimising the possibility of increasing trans fat production. Researchers will then assess the potential health benefits for people who consume reduced saturate dairy products with particular regard to those at risk of coronary heart disease or strokes.

A further benefit of changing the cows’ diet is the likely reduction

in the amount of methane gas produced. Professor Ian Givens, of Food Chain And Health Research in the School Of Agriculture, Policy And Development, said there is evidence that replacing a proportion of the saturated fats in milk with mono or polyunsaturated fats does improve cholesterol levels.

Professor Givens said: “This project will examine the potential of approaches to reduce saturated fats in milk and will assess the health benefits of such foods. Such changes to the diet of the dairy cow may also have another positive effect as they are likely to reduce the amount of methane, a potent greenhouse gas, produced by the cow thus reducing the carbon footprint of milk. Effects on methane will also be studied in the project.”

The study, ‘Reducing saturated fatty acids in the food chain through alteration of milk fat composition’, will last three years. _________________ Enquiry No: 0715

Massachusetts, US: The Korean Ministry of Food, Agriculture, Forestry and Fisheries (MIFAFF) is expected to extend its current organic labeling regulations for imports until end of 2012, allowing continued access by US organic companies to export organic food products to Korea.

“This is wonderful news, particularly given the current economic climate. With this extension, the US organic sector can expect uninterrupted trade with Korea equalling about US$55 million in US organic exports to Korea per year,” said Christine Bushway, executive director and CEO of the Organic Trade Association (OTA). She adds: “Equally important, this extended time frame gives the US organic industr y the confidence to expand its product lines and sales strategies for the first time since 2008.”

The organic industry, through OTA, and US Department of Agriculture (USDA) officials had requested the extension of the labelling requirement provided under Korea’s Food Sanitation Act that had been scheduled to be withdrawn at the end of 2010.

MIFAFF is continuing to tighten its domestic organic regulations to integrate its certification programs for agricultural products and processed foods into one unified program, and to apply ISO Guide 65 to the accreditation of certification agencies. _________________ Enquiry No: 0716

BUSINESS NEWS

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

19

SCIENCE & INNOVATION

Making Good Taste Measurable BremerhaVen, germanY: A method to determine the taste interaction between the individual components in our nutrition is currently being tested at ttz Bremerhaven in the KosaDat project funded by the Federal Ministry Of Economics And Technology.

Behind the project idea is the development of a method for the computer -assisted prediction of sensory parameters such as taste, smell, and texture, as well as consumer acceptance. This should be made possible solely through knowledge about the chemical composition of a product.

Dark chocolate is the consortium’s first test model. The objective of the

project is to predict market-relevant and objective sensor y quality factors of raw materials, as well as of intermediate and end products, with the aid of data synthesis from chemical analysis and human sensory assessment. KosaDat is the abbreviation of the project’s full name, which is ‘Correlation Of Sensory And Analytical Data’.

The consortium also comprises of Bremer Hachez Chocolade, a chocolate manufacturer, and the Fraunhofer Institute for Algorithms and Scientific Computing (SCAI) in Sankt Augustin.

Using methods taken from the field of artificial intelligence, a sub-topic of informatics which is concerned

with the automation of intelligent behaviour, the data sets keyed into the database system are processed in such a way that interconnected substance and sensory patterns can be automatically identified.

The IT processes applied learn the pattern recognition first of all through chocolate samples, the chemical and sensor y profiles of which are known. This makes a continuous improvement of the process possible in order to predict reliably the quality of the chocolate, consumer acceptance, as well as sensory perception solely on the basis of the chemical profile. ____________________ Enquiry No: 0717

Always the right choice

Enquiry Number

Wolf Verpackungsmaschinen GmbH Bettenhäuser Straße 3 35423 Lich-Birklar eMail: contact@wolf-pack.de

2709

www.wolf-pack.de

PRODUCT HIGHLIGHTS

Ilker, Izmir, Turkey

Ingredients

Arla Food Ingredients: Egg-Free Glaze Arla Foods Ingredients has introduced an egg-free glaze that gives a long-lasting shine and golden colour to baked goods.

The Multilac BK1111 is an E-number free and natural alternative to liquid pasteurised egg, typically reducing raw material costs by 10 to 30 percent.

The adhesive effect also holds toppings such as sesame and poppy seeds in place. According to the company, in most cases, bakers can leave product labels unchanged when switching to the product. The natural ingredients in the glaze are typically already part of the formulation.

Preparation process is just to mix the instantly soluble powder solution with water, and the egg-free glaze is ready for use.

Lesaffre: Probiotic Yeast Lesaffre Human Care presents a probiotic yeast, Lynside Pro GI+, for people suffering from intestinal discomfort and Intestinal Bowel Syndrome (IBS).

The clinically tested probiotic yeast is a Saccharomyces cerevisiae yeast that acts on intestinal discomfort. A probiotic yeast clinically tested on an IBS model for digestive comfort and the modulation of intestinal pain. These trials have demonstrated that the strain survives transit through the gastrointestinal tract, has anti-inflammatory properties, and reduces the perception of intestinal pain. _______________________________ Enquiry No: P722

_______________________________ Enquiry No: P720

Ocean Spray: Dried Cranberries

Bloggyboulga

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ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

DD Williamson: Acid-Proof Caramel Colour DD Williamson has developed an acid-proof, certified organic caramel colour. The product provides stability below pH 2.5 and in alcohol up to 65 percent alcohol by volume.

Caramel colour 820 provides an option for developers of organic flavours, beverages and foods to use an acid-stable caramel colour in formulations. It is minimally processed and demonstrates stability in acid.

Customers using the colouring can label ‘organic caramel colour’ on ingredient declarations in the US and also meet the requirements of Canadian organic regulations. _______________________________ Enquiry No: P721

Ocean Spray has expanded its fruit ingredient portfolio with the launch of a new fruit sweetened dried cranberry. The sweetened dried cranberry (SDC) offers the same processing advantages as the company’s soft and moist SDC, while removing the need to call out sugar as an ingredient.

The dried fruits bring attractive points of colour, taste and a healthy profile to finished products such as cereals, trail mix and baked goods. It is also highly process tolerant and easy to incorporate into the production process, the cranberry represents a new way to innovate in mature product categories.

The SDCs are dried to a specific moisture specification, depending on the characteristics desired. Made from real fruit, the ingredient lends fruit appeal while delivering the whole-body health benefits associated with the cranberry. _______________________________ Enquiry No: P723

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Ingredients/Equipment

Stiebs: True Pomegranate

Beck Automation: Thin-Wall Cups

Stiebs, a natural and functional ingredient producer, has a product line directed at the health, wellness, cosmeceutical and functional food markets.

The company’s True Pomegranate line includes pomegranate extract and pomegranate oil, and is made from 100 percent California pomegranates. The extract and oil can be used in food, beverages, and supplements. Other products in the line are currently in development.

Beck Automation has developed a thin-wall cup made from highly transparent polystyrene in which the decoration is visible from both out- and inside. The Swiss IML automation experts have set a new benchmark for four cups per shot with a cycle time of 3.0 seconds.

The high-speed results from the interactions within a production cell made up of a Netstal Elion 1750-840 injection moulding machine, cooling technology from EF Cooling and a mould supplied by Glaroform. The plasticising unit in the injection moulding machine charges the four-cavity mould with a shot weight of 41 grm. The single thin-wall cups have a wall-thickness of 0.5 mm and a net weight of 10.25 grm.

The automated unit handles the labels from the label magazines by means of horizontal lateral movement, inserts the labels in the cavities and after injection takes out the finished cups from the mould.

Natalie Singh, UK

_______________________________ Enquiry No: P724

_______________________________ Enquiry No: P726

Flexicon: Bag Dump System

Cama: Loading System Cama has developed a compact Monoblock loading system, designed to handle products in primary packs such as flow wraps, flexible bags, cartons, trays, tubs and tubes. The primary packs can be loaded into top load cartons, open trays including plastic RTP crates and top loading corrugated board cases.

The system has a reduced footprint (less than four metres in length and two metres width) and is fully servo-motorised.

Available in two different versions, the system can achieve a production speed of 50 or 100 packs per minute.

Loading unit size changes can be carried out by the operator automatically, supported by servo-motor controls and without tools. Automatic recognition of the various piece sizes is possible with Automatic Sizeparts Recognition (ASR), along with accurate replacement and quick line restart. _______________________________ Enquiry No: P725

The Bag Dump System from Flexicon collects dust generated during manual dumping and compaction of bags, and conveys bulk material downstream.

The unit is intended to reduce material waste and eliminate the need to clean a remote dust collection site, while protecting workers and preventing plant contamination.

The bag-dump-station portion of the system collects dust generated during manual tipping and compaction of bags by means of a high velocity vacuum fan that draws dust away from the operator onto two cartridge filters. An automatic reversepulse filter cleaning system releases short blasts of compressed air inside the filters at timed intervals causing dust build-up on the outer surfaces to fall into the hopper.

The fully enclosed, flexible screw conveyor handles free and non-free-flowing bulk materials ranging from large pellets to sub-micron powders, including products that pack, cake, seize, smear, fluidise, break-apart or separate, with no separation of blended products. _______________________________ Enquiry No: P727

21

PRODUCT HIGHLIGHTS 22

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

Equipment

Multivac: Traysealer The traysealer T800 from Multivac will be presented in an integrated line with a denester, a MR292 direct printing system, a check scale and integrated metal detector and a top / bottom MR335 TQ labeller.

The sealed and labelled trays are assembled with an H130 handling module in boxes, which are then labelled with a MR313 SE box labeller.

The traysealer attains a throughput of 120 standard trays per minute with a six-function die. _______________________________ Enquiry No: P728

Sidel: Energy Saving Cap Feeder With the Aidlin Eco by Sidel, cap feeding combines energy savings, high speeds and ergonomics. The cap feeders takes aim at energy consumption and is not only for cap propulsion but also for ejection of offspec caps.

It can process flat caps at more than 120,000 caps per hour. Cleats linked together by an articulated chain carry the caps gently from a large storage hopper towards an adjustable speed bump, which inclines the cleats and causes poorly oriented caps to fall by simple gravity.

Its consumption, including the off-spec cap ejection system, was cut by a factor of more than 10, compared to the standard compressed-air cap feeder, and by a factor of five, compared to the ventilated-air cap feeder. It has an installed power of 0.7 kW. _______________________________ Enquiry No: P730

SIG Combibloc: Carton Pack With Less CO2

Nordenia: Stand-Up Pouch The Steinfeld plant of Nordenia Deutschland Halle presents the NorSpoutBag. Along with all of the typical advantages of a quality, flexible packaging solution, the stand-up pouch also features a centered opening with a screw-cap integrated into the pouch top.

The convenient handle on the back makes the product easy to carry with just one hand. It can be used for a wide range of applications, such as liquid products. _______________________________ Enquiry No: P729

Combibloc EcoPlus, developed by SIG Combibloc, is an aseptic carton pack for liquid food that cuts down CO2 by 28 percent compared to a one ltr carton pack of the same format, thanks to a cardboard composite. The carton contains more than 80 percent wood fibre, which is obtained from wood, a renewable resource.

In a lifecycle assessment, the CombiblocSlimline 1,000 ml format was thoroughly examined. The comparison of the two types of carton packs with respect to CO2 balance – beginning with the acquisition and processing of the raw materials to produce the packaging material and including the manufacture of the carton packs, to the final manufactured carton sleeves leaving the production plants – shows that with the product, CO2 can be reduced by 28 percent. _______________________________ Enquiry No: P731

PRODUCT HIGHLIGHTS

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

Equipment

Wenger: Enhanced Sanitary Dryer From its inception, Wenger Enhanced Sanitary Dryer was designed for more than drying and cooling. As the name implies, it was also engineered for greater sanitation; less potential for cross-contamination and bacteria build-up, and a reduction in the amount of production time lost to downtime.

Initial design criteria stipulated that no internal horizontal surface could be larger than five by five mm, unless absolutely necessary (ie: pans, floors, etc.).

The standards also called for a minimum 30-degree slope on all internal ledges, as well as the elimination of cracks and crevices in which fines and material could collect. Of course, less accumulation of material also means quicker, easier cleaning.

Cleaning is also made faster by increasing clearances, eliminating potential spillage and adding seals. ______________________________ Enquiry No: P732

KHS: Human Machine Interface Operator Concept KHS, international manufacturer of filling and packaging systems for the beverage trade, has developed the Human Machine Interface (HMI) machine operator system, in close collaboration with the Fraunhofer IAO Institute. The graphic design of the interface is the work of the Projekttriangle Design Studio.

One of the advantages of the HMI is that the old heterogeneous machine operator interfaces found on any one production line have been combined to form a uniform system. This means that both individual machines and entire production lines can be controlled and monitored on a single interface.

The HMI allows user profiles to be accessed with an ID card, displaying relevant data to specific individual users. There is also the user-friendly machine operator prompting, which with its simple buttons, coloured graphics, icons, and interactive handling instructions is more or less self-explanatory. _______________________________ Enquiry No: P733

Crowcon: Flameproof Gas & Fire Detection Control Panel Crowcon’s Vortex range of multi-channel gas and fire detection control panels has been extended to include an ATEX certified Exd Flameproof version, which can be used in zone 1 and zone 2 hazardous areas.

Capable of monitoring up to 12 gas detectors, it is also compatible with smoke/heat and flame detectors and up to three of its input channels can be used for fire detection.

Each channel has one fault and three alarm levels which can be combined to trigger up to 32 output relays, allowing connection to a range of external alarms and safety devices such as fans or valves.

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_______________________________ Enquiry No: P734

Prentice Hall: Dynamic Supply Chains In the book ‘Dynamic Supply Chains’, published by Prentice Hall, renowned international expert John Gattorna gives a model for supply chains that will help readers get closer to their customers and suppliers, and set their business on a new path to growth.

This edition is updated to include the impact of the recession plus five new chapters, including creating appropriately aligned strategies; new and efficient organisation designs; and the ‘forgotten half of the equation’, supply-side supply chains. It shows readers how they and the whole leadership team can drive the activity necessary to create a truly customer-focused business and includes diagnostic tools to help them assess how aligned their business and supply chains are with their markets and customers. _______________________________ Enquiry No: P735

23

Aseptic Technology:

Towards

Diversification

Differentiation

Propelled by the global need for safe food distribution, the aseptic category has grown tremendously since the first aseptic food products were commercially introduced over five decades ago. By Bozena Malmgren, senior dairy technologist, Tetra Pak The need for food product diversification has become a driving force in the development of the aseptic technology. Or, are the developments in aseptic technology driving product diversification, enabling greater quality differentiation, and production optimisation by

increasing the versatility and efficiency of aseptic processing and packaging solutions? The most likely answer seems to be – both.

The continued rapid growth of the aseptic segment is mainly driven by emerging markets in Asia and South America, where

cold chain distribution is not a viable option.

Achieving a shelf life of six months or more without refrigeration or preservatives, the technology enables safe and efficient food distribution at ambient temperatures. And even where efficient cold chain infrastructure is in place, it provides manufacturing and distribution benefits, as well as significant opportunities for the future.

Moreover, in markets where fermented products are a key segment, technology such as long-life drinking yoghurt enables

PACKAGING & PROCESSING

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

25

(eg: tubular based systems) for UHT processing of milk, flavoured milk products, cream, yoghurt drinks, other fermented beverages, juice, nectar and tea.

Direct heating processes, on the other hand, are based on direct contact with culinary steam, via either injection or

Washed out

Blurring

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Poor focus

Finder degredation

Uneven lighting

Damaged and warped printing

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Enabling Product Diversification From its beginnings in the production of UHT milk, aseptic technology has grown to cover a variety of products, including dairy beverages, teas, chunky soups, sauces, dressings and more. Now, continued demand for product diversification is an important factor in the development of the technology.

In fact, the main challenge facing the food industry today is how to manufacture a wider range of products while remaining costefficient.

As such, aseptic processing and packaging lines need to offer high flexibility, with opportunities for producers to streamline their production, while simultaneously increasing and diversifying the number of different products.

Commercial success also depends on the ability to switch quickly from one product to another and offer what the market needs. The latest developments in aseptic technology make this possible.

The most cost-ef fective method of UHT processing, as well as the most flexible in terms of different products, is indirect heating based on plate or tubular heat exchangers. Combining efficiency with versatility, systems based on indirect heating are generally preferred

Enquiry Number

further product diversification, greater consumer appeal and more efficient production.

In short, being competitive in today’s food and beverage industries requires a combination of product diversification and quality differentiation, as well as technology development and production optimisation, to maximise output while minimising costs and environmental impact.

The future of aseptic technology is developing in this direction, driven on the one hand by consumer demands for greater selection, convenience, quality, natural and healthy products plus environmental sustainability, and on the other by tighter margins and growing environmental responsibility in the industry.

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PACKAGING & PROCESSING

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26

infusion. They enable premium product quality with continuous, aseptic processing for heatsensitive products such as milk, enriched milk, cream, formulated dairy products, soymilk, ice cream mixes and dairy desserts.

Balance It Out With the right system, fine-tuned to specific production scenarios, it is possible for producers to achieve the desired balance between product quality and efficiency for products with

varying viscosities, particle contents, etc. In the prepared food market, there is great development potential, since consumers are increasingly looking for ambient products that combine convenience with quality.

This includes added-value products, like those fortified with vitamins and minerals, fibre, omega-3. This is especially so in markets that are becoming or have recently become saturated, where the focus is shifting towards quality and product differentiation. An example is the growth in both demand and availability of formulated products.

Product diversification is also rapidly expanding in the area of new packaging formats and shapes. Producers are increasingly turning to attractive

packages with features that address consumer demands for convenience and reflect the high quality and environmental profile of aseptic products.

Efficiency Vs Quality Generally speaking, the greater the volume of production, the

aseptic technology is enabling producers to meet growing c o n s u m e r d e m a n d s m o re efficiently for convenience and higher quality.

Food and beverage producers who operate under a great deal of competitive pressure, keeping their organisations as

As consumers look for convenient, high-quality natural products without preservatives and with an environmentally friendly profile, aseptic products and packaging are becoming increasingly attractive worldwide.

more cost-efficient the result would be. The development of aseptic technology has led to unprecedented levels of efficiency based on high throughput, yet without compromising food safety.

Moreover, this efficiency can now be achieved while maintaining very high product quality.

However, high-volume, highefficiency production, limits diversification, as the long runs cannot include changeovers.

Moreover, the production of the very highest, premium quality products involves processing that cannot reach the same levels of efficiency as high-volume runs.

Consequently, food and beverage producers are often faced with a choice. Ideally, they will come as close as possible to achieving both, and the latest

lean as possible, sometimes find it helpful to extend their reach by collaborating with others on product development. A supplier who masters both food technology and engineering can often enable the food processor to achieve much more, in view of the close interaction between the development of ambient food products and aseptic technology.

UHT Processing The highest quality in ambient foods and beverages depends on achieving commercial sterility without impairing flavour or nutritional value. Today’s UHT technologies include ultra-rapid heating and cooling to filling temperature, minimising the heat load on products.

M o r e o v e r, s u c h U H T processing can be included in production solutions that give an unbroken aseptic chain with a short time between the initial

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CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France Tel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: contact.us@cermex.fr

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CERMEX – South Asia - Pacific Co., Ltd. CERMEX – Headquarters Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - Thailand CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux France CERMEX Headquarters Tel.: +66 – (0) 2 5190 Fax: +66 (0) 2 678 5185 - E-mail: -michel.nigrowsky@cermex.fr CERMEX – 87, route de678 Seurre -- B.P.3 - +33 21910 - France Tel.: +33 (0) 380 707 100 -- Fax: (0) Corcelles-lès-Cîteaux 380 792 900 - E-mail: contact.us@cermex.fr 87, route route de de Headquarters Seurre - B.P.3 B.P.3 21910 Corcelles-lès-Cîteaux France 87, Seurre - 21910 Corcelles-lès-Cîteaux -- -France Tel.: +33380 (0) 707 380- 100 707 -100 - Fax: +33 (0)792 380900 792- 900 E-mail: contact.us@cermex.fr Tel.: +33 (0) Fax: +33 (0) 380 E-mail: Tel.: +33 (0)–380 707Asia 100- -Pacific Fax: +33 380 792 900 - E-mail: contact.us@cermex.fr contact.us@cermex.fr CERMEX South Co.,(0) Ltd. CERMEX – South - Pacific Co., Ltd. Iyara Tower 2/22 ChanAsia Road, Tungwadon - Sathorn Road - 10120 Bangkok - Thailand CERMEX – South Asia Pacific Co., Ltd. CERMEX –(0) South Asia - Pacific Co., Ltd.2 678 Iyara 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - Thailand Tel.: +66 Tower 2 678 5190 - Fax: +66 (0) 5185 -Road E-mail: michel.nigrowsky@cermex.fr Iyara Tower 2/22 Chan Road, Tungwadon Sathorn 10120 Bangkok Thailand Iyara Tower -- Sathorn Road -- 10120 Bangkok -- Thailand Tel.: +662/22 (0) Chan 2 678 Road, 5190 -Tungwadon Fax:(0) +66 (0) 2 678 5185 - E-mail: michel.nigrowsky@cermex.fr Tel.: Tel.: +66 +66 (0) (0) 2 2 678 678 5190 5190 -- Fax: Fax: +66 +66 (0) 2 2 678 678 5185 5185 -- E-mail: E-mail: michel.nigrowsky@cermex.fr michel.nigrowsky@cermex.fr Enquiry Number

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Whether it’s a straightforward project or a custom design solution for complex projects, as an expert instraightforward end-of-line project equipment, Whether it’s a astraightforward or or a a Whether it’s project Whether it’s a straightforward or a the Cermex team has the ability to project successfully Whether it’s a straightforward project or a custom design solution for complex projects, custom design solution for complex projects, custom design solution for complex projects, provide a solution meet your needs. custom design solution for complex projects, as an expert in into end-of-line equipment, as an expert end-of-line equipment, as an expert expert in end-of-line equipment, as an in end-of-line equipment, the Cermex team has the ability to successfully the Cermex team has the ability to successfully the Cermex team has ability to successfully the Cermex team has the the ability to your successfully provide a solution to meet needs. provide a solution to meet your needs. provide provide a a solution solution to to meet meet your your needs. needs.

PACKAGING & PROCESSING

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Optimising For Economy & Ecology Meeting consumer demands for food product diversification and differentiating quality must obviously go hand in hand with the producer’s ability to achieve high output, cost efficiency and low environmental impact.

Tight profit margins mean aseptic technology is being constantly refined to combine quality and diversification with leaner, more optimised operations.

Optimised systems also require fewer and shorter stops for cleaning equipment, saving time and hassle, minimising waste and

reducing the amount of cleaning agents and water used.

Functions such as aseptic hibernation mode when the equipment is not in production, as well as improved heat recovery and regeneration, are also helping to optimise energy efficiency. Improvements are

streamline, combining multiple functions in single units, eliminating intermediate storage and other steps that technology has rendered unnecessar y.

Producers of white UHT milk, for example, can now cut processing time from as much as two days to just a few hours thanks to technology in which raw milk is preheated, clarified, separated, standardised and homogenised in a single unbroken step before undergoing UHT treatment.

This eliminates the need for pasteurisation, pre-treatment and intermediate storage, which means less equipment, less floor space, lower capital costs and lower operating costs.

Morris K Udall Foundation

processing steps and the final aseptic filling. The result is that products retain more colour, texture, taste and nutrition content than other ambient manufacturing alternatives such as canned or powdered foods and beverages.

All UHT processing quickly destroys microorganisms without adversely affecting product quality, but different products may need different UHT technologies. A key factor in the quality of an aseptic product is the heating method used. And the choice of the processing system depends on properties such as the viscosity and particle content of the products. Whether the highly efficient indirect systems or gentle direct heating systems, the technology should be optimised for the food products being manufactured to enable high consistent quality.

In-depth studies, such as re c e n t re s e a rc h i n t o t h e differences in product quality and flavour in milk processed with direct steam injection versus direct steam infusion, are examples of the level of finetuning optimisation currently at work in the industry.

achieving lower product losses, minimising pre-sterilisation time, and eliminating unnecessary heating prior to UHT treatment, all contributing to cutting time, operational costs, resources, and impact.

Another approach is to

The Bright, Ambient Future As consumers look for convenient, high-quality natural products without preservatives and with an environmentally friendly profile, aseptic products and packaging are becoming increasingly attractive worldwide.

Today, it is even possible to select FSC-certified carton packaging, making it even easier for retailers and consumers to choose responsibly and choose your products.

Aseptic technology is simply better in terms of economy and environment, both when compared to cold-chain-bound products and alternative ambient products such as powders and canned goods.

Moreover, aseptic technology development is at the forefront of the drive towards reducing water and product loss to zero.

And the advantages of this technology will grow as the fine-tuning for an ambient future continues.

For more information, ENTER No: 0740

Enquiry Number

2680

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

30

Staying Ahead With a focus on techniques for fulfilling industry expectations and beyond, Wolf Packaging gears up for new product and machine launches.

By Tjut Rostina

KEEPING a close ear to the ground on the developments of the industry, the specialists for packaging machines are constantly looking at ways to serve their customers better by preparing ahead of the market demand and trends.

Based in Germany, the company, which also has subsidiaries in the Asia Pacific region, holds dear to its philosophy on building packaging machines of high reliability.

For this, they have worked on minimising technical components and a focus on durable construction.

Sebastian Wolf, the company’s executive director, shares with Asia Pacific Food Industry more on meeting customers’ expectations and the company’s take on upcoming trends and staying ahead.

What makes the company stand out from other competitors?

With the design of our vertical form, fill and seal machines, as well as auger fillers, we always meet the actual requirements of food safety and hygienic regulations.

Therefore, we always try to be updated with our machines in term of hygienic designs and so on.

Regarding the distribution network, we have sales and after sales service through subsidiaries in Thailand, Malaysia, Indonesia and with a manufacturing plant in China, where we also build vertical form, fill and seal machines. Due to this network, we are able to react quickly on any issue in Asia.

We are also always in close contact with a number of suppliers for packaging material, in order to keep ourselves updated on developments in the material sector. We even build packaging machines catering to new bag styles. So, if a new bag style is about to be introduced to the market, we would already be able to provide the machines for it.

Tell us more about your research and development plans.

I am not able to speak about new developments at this point. We are planning to introduce two developments in the upcoming Interpack exhibition next year.

I can tell this much, though. One will be something in the direction of a new bag style. The second will be a combination of primary and secondary packaging in one machine.

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What are the trends that we can expect to sweep the packaging industry within the next five years?

The trends we are currently facing always have to do with saving packaging costs or recyclable packaging material.

However, this will still need time for development by the machine manufacturers and the packaging material suppliers.

From my point of view, the ultrasonic sealing for the primary packaging will be one of the trends to look out for in the future.

At the moment, it is already use within the liquid packaging sector. But I guess, it will step into dry packaging as well.

What is the market outlook and expansion plans for the company?

In terms of plant, we are planning to extend the German headquarters in 2011 to approximately 2,000 sqm.

There are definitely territories where we would like to do more in the future.

Just two years ago, we started with our plant in China and it takes time to build up a solid base to work from.

What are the current challenges facing the company now?

The current challenges we are facing are that we are slowly stepping into product areas, which are a bit different from our main business. This is because customers are more focused on getting everything from just

Sebastian Wolf, executive director, Wolf Verpackungsmaschinen

one supplier. Therefore, we have to take care of other equipment as well.

How do you cope with these challenges?

These changes started to take place a few years ago already. But they are getting stronger every year. To react to these changes, we have built up strong partnerships, with companies all over the world, so as to provide the customer whatever he needs through the approved Wolf network.

What is the company’s forecast for 2011?

It seems that the upcoming year will be as good as the last two years for the company. We already took orders for 2011, and this is just the middle of 2010.

So I am very confident that we are able to keep to ourown target.

For more information, ENTER No: 0741

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

Case Study:

Aseptic System

As A Process Solution Installation of an aseptic UHT system that is not linked to the installation of an aseptic ďŹ lling monobloc in South Korea.

By dr matthias weinzierl, vp of processing II department, Krones ag

SINCE the beginning of 2010, an aseptic UHT product treatment system has been up and running at the Hyosung Group in South Korea, integrated into an installed aseptic PET bottling line from another manufacturer.

The group is a chaebol, a typical South Korean conglomerate, of the type characterised by unusually broad diversification. The country’s 30 largest conglomerates account for approximately 90 percent of Korean GDP. The group is one of the 30 largest, with its approximately 17,000 employees and a turnover of seven trillion Won (US$6 billion). Like its counterparts, it serves an enormously broad spectrum of the market: its subsidiaries operate in innumerable different sectors.

The packaging arm is a converter of PET containers for the beverage industry, and in 2003 was the first manufacturer to develop a multilayer PET container for beer bottling.

The company operates four PET production facilities in Daejeon, Jincheon, Yangsan and Deoksan, exports preforms and PET containers to Japan in addition to covering the Korean market, and sells its wares in Beijing, China.

Its product portfolio includes pressure-resistant and nonpressure-resistant hotfill PET containers, plus multilayer bottles. cO-pacKagIng fOr aSepTIc prOdUcTS In 2007, at its facility in Kwanghaewon, the company took its first step towards copackaging for aseptic products by commissioning its first aseptic bottling line for tea, tea-based mixed drinks, latte and other milkbased mixed beverages, which with their low-acid pH value

PACKAGING & PROCESSING

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

33

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react with particular sensitivity to microbiological spoilage.

After all, emphasises the plant manager in Kwanghaewon, BK Lee, the company in South Korea tackled aseptic filling of sensitive beverages, whereas generally the preferred option is to hotfill them.

“Aseptics is much gentler on the products, and preserves the vitamins more effectively, that’s something we have to get across to consumers in South Korea.”

In order to communicate to prospective customers the differences between aseptic and conventional filling, and to highlight the advantages of aseptics, the company simultaneously launched the ‘Asepsys’ logo on the market, which appears on the labels of the beverages bottled using this method.

It is able to handle a wide diversity of different products, like Korean tea mixtures, fruit juice, soy milk, cow milk, latte and other mixed drinks based on milk, coffee and tea.

On this aseptic line, for which the blow-moulding machine and the air conveyors were also supplied, the packaging company handles around 30 different containers, from round to square shapes, from transparent to coloured. “On the line, we’re bottling 20 different tea blends alone for various customers, and 15 different kinds of latte,” emphasises BK Lee. South Koreans are particularly fond of cornsilk tea. “In 2009, the ratio between tea products and their milk-based counterparts on the first line was still

Enquiry Number

The tank system for aseptic lines serves to provide intermediate storage and buffering of products undergoing treatment.

UHT System Independent Of Filling Technology As the line of business proved successful, a second aseptic line was commissioned from the same Japanese manufacturer at the beginning of 2010.

A major success for the process technology, enabling Krones to not only supply its aseptic UHT system to Korea, but also to place its stand-alone UHT system worldwide that is not linked to the installation of an aseptic filling monobloc.

The system as a whole has been designed for a maximum output of 24,000 ltr an hour depending on the viscosity of the product involved, however, the output can also be reduced to as little as 9,720 ltr an hour, which gives the system great flexibility.

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at 85:15 percent. For 2010, we expect a change to about 70:30 percent, because the latte and milky-tea products are gaining steadily in popularity.“ System Modules The system comprises of the following modules: media interface, deaerator, homogeniser and shell-and-tube heat exchanger,

The system is able to handle a wide diversity of different products, like Korean tea mixtures, fruit juice, soy milk, cow milk, latte and other mixed drinks based on milk, coffee and tea.

plus an aseptic buffer tank, which holds the UHT-treated beverages in readiness upstream of the filler.

In addition to teas and lattes, the company also bottles fruit juices, including products with a fibre content. For the beverages with a fibre content, a shell-andtube heat exchanger is required: the model used in the system is suitable for coping with fibres up to a size of 1 x 1 x 10 mm. “Using a shell-and-tube heat exchanger instead of a plate model also makes product changeovers easier for us, since in future we shall be running product changeovers a

lot more frequently,” comments Lee. “From the UHT system, we expect to get significantly faster beverage changeovers, because here the monitoring and control options are more effective.”

The heating process used by the system can be controlled either with a high-precision temperature control system or a sliding PU control. The aseptic

intermediate cleaning routine for the heat exchanger, using caustic, can be performed without interrupting production at the aseptic filler, since this machine is supplied from the aseptic buffer tank.

Product Losses On The Low A collecting system for mixed phases, the integrated buffer tank, plus automatic output adjustment from 100 to 40 percent of the rated figure, all help to minimise product losses and maximise cost-efficiency in the event of fluctuating production at the upstream or downstream systems.

The deaerator used in the UHT system prevents quality impairments in the product due to gases, particularly oxygen.

Vacuum deaeration is achieved

by distributing the product homogeneously over the entire inner surface of the tank.

As such, in the vacuum phase, the product is distributed particularly gently and efficiently without any foaming.

T h e d e a e r a t o r ’s c o m p a c t system design enables only a small quantity of product at a time to be processed in the system, achieving excellent deaeration values.

The vacuum is matched automatically to the inlet temperature of the product as it enters the deaerator, assuring optimum deaeration values and a high level of heat recovery, since a corrective heater or cooler can be dispensed with.

The tank system for aseptic lines ser ves to provide intermediate storage and buffering of products undergoing treatment, which is particularly important for a harmonised, fine-tuned production sequence.

The vacuum-proof tank is supplemented by a valve rack with aseptic product valves, sterile vapour seals, and the requisite process gas filtration unit.

Development Potential The plant manager was satisfied with the installation and commissioning phases. “Even during installation, for example, the team implemented the Korean language in the touch-screen, making things a whole lot easier for our operators.

Communication with the team was really good”.

He added: “The market for aseptically filled beverages is in its infancy still in Korea. I am confident that there’s enormous potential for development here.”

For more information, ENTER No: 0742

Enquiry Number

2666

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

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In recent years, food products sweetened with a single sweetener are being supplanted by those using multi-sweetener blends. While blends are becoming more commonplace for many reasons, two of the key drivers in product development are taste and economics.

In the sugar-free and mid-calorie markets, sweetener blends are primarily being employed for their taste advantage. However, high potency sweeteners are also finding their place in products sweetened primarily with sugar as a tool to reduce cost.

As food has become more abundant and the forager has transformed into a consumer, complex food choices (well beyond what is simply needed to survive) have become the norm. As such, product developers have equipped themselves with more tools to develop foods and beverages to entice the consumer.

Sweeteners:

Right

The

Tatyana Postovyk, Dubai, UAE

Blend

Pat Herman, Belgium

Sweet Expectations Sweet taste still remains a pleasant experience, but is now much more varied in its composition.

Many products are being formulated with a blend of several sweeteners, nutritive and/or nonnutritive, to deliver the taste consumers expect while achieving other goals.

Consumers’ expectations for sweetness typically comprise the quality and functionality of sucrose.

Not only is sugar’s sweetness potency used for comparison with other sweeteners, but so is its temporal profile, that is, the timing in which the sweetness is perceived.

Although alternative nutritive sweeteners have replaced sugar in some markets (for example, high fructose corn syrup in the US beverage market), it still remains the most frequently used sweetener.

A commonly overlooked attribute of sugar is its functionality beyond sweetness.

Sugar provides texture, browning, moisture, body, and many other important qualities to foods and beverages.

As such, in discussing high potency sweeteners, it must always be recognised that these ingredients will not replace any of sugar’s functionality beyond sweetness.

Sweet taste still remains a pleasant experience, However, this lack of other functionalities but is now much more varied in its composition. has obviously not greatly limited these

By Brad Meyers, The NutraSweet Company ingredients’ use in the market.

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

INGREDIENTS & ADDITIVES 37

Taste Above All Taste appears to be the number one driver in consumers’ selection of food products. Therefore, the developer must not only deliver the type of product the consumer desires, but also deliver a taste that is not just merely acceptable.

High potency sweeteners, used singularly, have been demonstrated to deliver an adequate level of sweetness, but not necessary the sweetness

the taste consumers expect without compromise.

The sugar-free beverage market includes many products made with a combination of high potency sweeteners, and some with as many as four or five sweeteners in a single product.

quality that consumers demand. Although some sweeteners render a clean, sweet taste, the timing by which that sweetness is released or its overall quality may differ from sucrose.

Furthermore, some high potency sweeteners may potentially deliver an additional negative taste. For example, saccharin has been noted to leave a bitter aftertaste when used at high concentrations.

Other off-tastes commonly associated with high potency sweeteners are sour, metallic, and licorice.

Clearly then, adding these off-flavours to a food or beverage are not desirable. Because most of these off-flavours are perceived when the sweeteners are dosed at high concentrations, it stands to reason that if several sweeteners are used at lower concentrations, fewer of these off-flavours will be perceived in the product.

Luckily, a number of sweeteners are available to the product developer to choose from. These can be blended to overcome the hurdles needed to deliver

potassium (K), aspartame, cyclamate, neotame saccharin, and sucralose.

However, it should be noted that not every one of these sweeteners is approved for use in every market, and in some markets the sweeteners have specific maximum use levels. These sweeteners are typically described as tasting ‘like sugar’.

Nonetheless, as consumers have learned, sugarfree products do not taste exactly the same as those sweetened with 100 percent sugar. If they did, inexpensive high potency sweeteners would have usurped the higher priced sugar products entirely.

What this ‘like sugar’ description actually means is that these ingredients taste sweet. However, there are clear differences among these sweeteners’ taste quality, temporal profile, and functionality.

Moreover, all of the above-mentioned sweeteners are at least an order of magnitude (if not several orders of magnitude) sweeter than sugar, and therefore used at much lower concentrations; hence the moniker ‘high potency’.

Ayhan Yildiz, Turkey

Christian Setiawan, Surabaya, Indonesia

Like Sugar The most commonly used high potency sweeteners in the global market place today include acesulfame

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More For Less Probably the most notable example is additive synergy observed in mixtures of aspartame and acesulfame potassium. Alone, each sweetener is approximately 200 times sweeter than sugar.

However, a mixture of 1 kg of aspartame and 1 kg of acesulfame-K will result in a perceived sweetness of approximately 540 kg of sugar, 35 percent more sweetness than what would be expected.

This quantitative synergy allows for the use of less material, while delivering the same sweet impact.

A product developer can leverage both the cost benefit in using less aspartame and acesulfame-K as well as the taste benefit of complementary temporal profiles in utilising this blend.

For this reason, many recent introductions to the sugar-free beverage category are employing this blend.

But more generally, the wider range of sweeteners to choose from and combine allows a food scientist the latitude to utilise the best possible combination of ingredients to meet the needs of his or her cost, taste, and caloric product development goals.

However, sweetener blending is not a tool to be used exclusively in the sugar-free marketplace.

The landscape is changing, and an area of interest to manufacturers in this economic climate is the blending of high potency sweeteners into fullsugared foods and beverages.

Due to their potency and therefore low dosage, most high potency sweeteners exhibit a costin-use far below that of sugar. It is becoming increasingly common for product introductions and reformulations to utilise a blend comprising 20 to 30 percent of total sweetness from high potency

Figure 1

SWEETNESS INTENSITY (Arbitrary Units)

100

Sugar Temporal Profile

80

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20

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Figure 2

100 SWEETNESS INTENSITY (Arbitrary Units)

Each of these sweeteners has a unique temporal profile, potency range, technical advantages and drawbacks. For example, acesulfame-K has a very quick sweet onset, whereas cyclamate has an earlymiddle sweet onset.

Sucralose is very soluble in water, whereas aspartame is only sparingly so. Neotame can be used to mask bitter aftertastes, whereas saccharin can provide bitterness if used in too high concentrations. Additionally, each sweetener has a different cost in use, with some being more cost effective than others.

Clearly, no high potency sweetener can mimic the functionality of sugar outside of providing sweetness. Furthermore, none will mimic sucrose’s temporal profile exactly. However, when two or more sweeteners are blended in the proper ratio, a better approximation of sugar’s temporal profile can be achieved.

For instance, blending the quick upfront sweetness of acesulfame-K with the later sweetness of neotame can achieve a well-balanced sweetener profile. This blending of two or more sweeteners with complimentary sweetener profiles is referred to as qualitative synergy. However, the term ‘synergy’ more frequently refers to quantitative, or additive, synergy. (Refer to Figure 1 and 2) This phenomenon, where the perceived sweetness of a blend is greater than the predicted sum of its individual parts, is indeed another key benefit of a blend.

Neotame & Acesulfame-K Temporal Profile

80 Ace-K 60

Neotame

40

20

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sweeteners, and the balance from sugar. The result is a significant level of cost savings while leaving the taste of the product essentially unchanged.

Of Paramount Importance As previously discussed, taste is the most important metric for consumers when selecting a food or beverage. Moreover, these products are not positioned in the market place as ‘light’ or ‘diet’ but remain positioned as ‘full-sugar’, although they do, tangentially, offer the consumer fewer calories without sacrificing taste.

Incorporating high potency sweeteners into a beverage also allows food companies to leverage against commodity price fluctuations; high

KH AD FA.ai

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OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

For more information, ENTER No: 0750

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The Next Lap In the future, it can be expected that development of high potency sweeteners offering additional cost and taste benefits to the producer will be seen.

Several novel zero-calorie natural sweeteners will also find their way into the marketplace.

Unfortunately, until that ‘magic bullet’ is discovered – a product that functions and tastes exactly like sugar without the calories – each new ingredient will be no more than a welcome addition to the product developer’s tool box.

Food companies continue to respond to the demands of the changing marketplace creating new products, ingredients, and packaging to meet the latest desires of a fickle consumer. However, no matter what the current trend is, one thing remains a constant: taste is king. Blending sweeteners must ensure that the product developer formulates the best tasting products without compromise.

C

Enquiry Number

potency sweetener prices are typically more stable than bulk sweeteners.

Sweeteners cannot replace all of sugar’s functionality, so one cannot simply substitute high potency sweeteners for 100 percent of the sugar in a product, and produce the same experience for the consumer. In a beverage application, once sugar replacement reaches a certain threshold, the product will elicit a less syrupy mouthfeel when consumed.

Therefore, the product developer is left with three options: replace sugar at a level below this threshold, replace sugar above this threshold while supplemented with additives to replace the lost body of the product, or accept a thinner product.

The first and third are clearly the simplest choices; however, product development goals may dictate higher levels of sugar substitution while maintaining taste parity.

For instance, if the product developer’s goal is to achieve a particular caloric reduction – to achieve a ‘light’ claim – a higher substitution level would be required. In this case, a gum or fruit pectin could be added to a beverage to restore its otherwise lost body.

However, exactly matching the taste of full sugar beverage at a ‘mid-calorie’ level has proven challenging to date. As such, many food companies are focusing on replacing 20 to 30 percent of sugar with a high potency sweetener to maintain taste parity.

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Artificial Sweeteners Set To Sweeten the Indian Beverages Market

Tremendous health awareness amongst consumers has stimulated a variety of low calorie food products in the Indian food and beverage (F&B) market.

Eventually, the entire product range in the category for low calorie concept is expected to be adopted by the entire products range, creating space for the artificial sweeteners market.

Obesity is known to be the cause of a number of chronic health diseases such as high blood pressure, cardiovascular disease, dental caries, and so on. This, has in turn, led to a reevaluation of the calorie content of food and beverages, leading to the development of alternative sweetening agents.

Going Artificial As consumers’ interest in wellness and health increases, their demand is increasingly turning to beverages that offer both convenience and health benefits.

As a result, beverage companies are adjusting their product formulations to cope with changing customer preferences by developing new functional drinks.

Some of the major trends in functional beverages are beverage fortification with vitamins, minerals and sugar free/calorie

Wllees

Consumers have shown an increasing interest in leading a healthier life, propelled by the availability of information on wellness and health. By Maheshwari Basavaiah, industry analyst, South Asia and Middle East, Frost & Sullivan

free versions of beverages.

However, functional beverages targeted for diabetes can be categorised as: • Beverages that slow down absorption of sugar • Beverages that minimise sugar intake with sugar alternatives • Beverages that stimulate insulin production Functional foods have the potential to improve glycaemic control, but there is little known evidence about the efficacy of these products. As such,

the number of food products claiming to control glycaemia is minimal when compared to sugar free beverages.

Sugar Free High S u g a r f re e b e v e r a g e s a re classified into carbonated and non-carbonated beverages; carbonated sugar free beverages are also called diet sodas. They are typically artificially sweetened, flavoured carbonated beverages m a r k e t e d t o w a rd s h e a l t h conscious people, diabetics, athletes, etc.

Artificial sweeteners used in these beverages include aspar tame, saccharin, and acesulfame-K. Aspartame is the most commonly used sweetener in beverages especially in India.

In 1982, introduction of aspartame sweetened Diet Coke accelerated this trend.

Cyclamates along with saccharin, was the first artificial sweetener used in carbonated beverages. But in 1970, the Food and Drug Administration (FDA) banned the use of cyclamate.

Sucralose and acesulfame-K are sweeteners that have come into growing use. These two sweeteners are advocated for more natural sugar-like taste in the beverages.

PepsiCo and Coca Cola launched their diet versions in 2004.

The various other brands that use artificial sweeteners are 7 Up Plus, Diet Green Tea, Coca Cola Zero, Diet Mountain Dew, Diet Red Bull, Pepsi One, Slice One, etc.

Non-carbonated sugar free beverages are not as popular as carbonated beverages and

Rodger Ma cuch

Market Report:

Where It All Comes Together

BEVERAGE APPLICATION FLAVOURS > Addback Systems > Aroma Restoration Systems > Flavour Emulsion & Clouds > Beverage Flavour Modulators > Brown & Sweet Flavours > Fruit FIavours > Herb, Spice & Fantasy Flavours

BEVERAGE BASES, EXTRACTS & CRYSTALS > Fruit Crystals (Orange, Pineapple, Lemon & Lime, Berry) > Fruit Powders (Lemon & Lime) > Non-Alcoholic Beverages, Mixes & Frappe

Soft Drinks

NATURAL FLAVOUR INGREDIENTS > Citrus & Orchard Natural Flavour Ingredients > Essences & Distillates > Extracts & Essential Oils > Oleoresins

BEVERAGE SYRUPS > Berry & Fruit Flavours > Brown Flavours > Fantasy Flavours > Mint & Herb Flavours > Nut Flavours > Spice Flavours > Vanilla Flavours

Core Applications ✓ Carbonated Beverages

Refreshing beverages that are flavoursome, stable,

✓ Concentrates & Cordials

healthy and in line with market trends can be

✓ Dilutables

developed with the Kerry portfolio of products that includes natural & functional ingredients. Kerry is the ideal partner to meet your soft drink needs.

✓ Energy & Sports Beverages ✓ Flavoured Waters ✓ Juices, Fruit Drinks & Smoothies

KERRY ASIA PACIFIC | Tel: 61 2 9741 4422 | Email: sales.anz@kerry.com

Enquiry Number

2719

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

42

Trends In Artificial Sweeteners Sweeteners are classified as nutritive and non-nutritive sweeteners. Nutritive sweeteners are the ones that provide some benefits over and above their basic function, whereas nonnutritive sweeteners lack this attribute.

The global market for all sweeteners (both nutritive and non-nutritive) used specifically in food and beverages applications is growing at a rate of 3.7 to four percent per annum.

Intense non-nutritive sweeteners such as aspartame, sucralose, or saccharin contributed nearly 66 percent of the total market share in terms of value. However, in terms of volume, they contributed only a small percentage primarily because of their potency.

Very small concentrations need to be added, and are sold at higher prices than the nutritive bulk sweeteners.

A Solution For Health Diabetes is considered a major chronic disease and India is home to 16 percent of the world’s diabetics. Given this, non-nutritive and nutritive sweeteners have been well accepted in the Indian market as sugar substitutes.

The tablet form of tabletop sweeteners accounts for almost 90 percent of the artificial sweeteners market. It is growing at a rate of 15 percent annually,

compared to the growth of sweeteners as active ingredients in food and beverages.

Sugar free confectioner y products are specially made for diabetic and health conscious people to quench their desire for sweet consumption. In these confectionery products sweeteners like aspartame, xylitol, and sucralose replace glucose. These sweeteners impart sweet taste, but do not

It’s Holly

the segment has started to evolve with the launch of the brand ‘Sugar Free D’lite’ from Zydus Cadila. It is a ready-todrink beverage fortified with electrolytes for replenishment of body salts. Sucralose is the sweetening agent used.

increase the blood glucose content or calories.

According to Indian regulatory standards, sugar substitutes such as aspartame, acesulfame potassium, and sucralose are also used as tabletop sweeteners.

These tabletop sweeteners should contain a filler or carrier from the following: Dextrose, Lactose, Maltodextrin, Mannitol, Sucrose, Isomalt, Citric Acid, Calcium Silicate, Carboxymethyl Cellulose, Cream of Tartar, IP, Cross Carmellose Sodium, Colloidal Silicone Dioxide, Glycine, L-leucine, Magnesium Stearate IP, Purified Talc, Poly Vinyl Pyrrolidone, Providone, Sodium Hydrogen Carbonate.

Sucralose and aspartame are the widely used tabletop sweeteners. The sucralose

quantity used should not exceed six mg per tablet and aspartame should not exceed 18 mg per 100 mg tablet.

Future Growth Most of the artificial sweeteners in India are based on aspartame and saccharin. Sucralose based sweeteners is a new market; a number of such sweeteners are expected to be introduced in the market as Alkem, a pharmaceutical nutrition-based company has invested in a manufacturing plant for sucralose in India.

Moreover, Pharmed Medicare has plans to set up a sucralose manufacturing plant with an initial capacity of 1,000 tonnes per annum in South India. Both companies claim to have identified alternative patent pending processes for the development of sucralose.

In addition, the fact that both companies’ sucralose processes are unlikely to infringe upon the Tate & Lyle’s patent has instilled fears of a likely drop in the company’s market share, if and when the new sucralose products are launched.

Consumers have shown an increasing interest in leading a healthier life, propelled by the widespread availability of information on wellness and health provided by governments, media and other health organisations.

Consumers’ awareness on health and wellness has resulted in the self-care movement.

Accordingly, they are modifying their food and drinks consumption patterns towards products that offer health and wellness benefits.

For more information, ENTER No: 0751

CREATING TOMORROW’S SOLUTIONS

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2713

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

44

Fructose, also known as fruit sugar, is a naturally occurring monosaccharide sugar found in fruits and honey. Pure crystalline fructose is produced from either corn or sucrose. Sugar beet is also used as a raw material for the production process. The disaccharide sucrose is split by hydrolysis to form fructose and glucose.

A nutritive sweetener with the same calorie value as sucrose (4 kcal/grm), it is between 1.2 to 1.8 times the sweetness of sucrose. This variation in sweetness is largely due to its physical c h e m i s t r y, a n d i s h e a v i l y dependant on factors such as food matrix, pH, temperature, concentration, and flavour of the product application. As t h e re l a t i v e s w e e t n e s s o f fructose is greater than sucrose, less is required to deliver the same sweetness profile, which can result in significant calorie reduction.

With a low glycaemic index (GI) of 19, it is useful for consumers trying to reduce the glycaemic impact of their diet.

There is growing evidence to suggest that reducing glycaemic load can help to reduce the risk of diseases such as type II diabetes and cardiovascular disease.

Fructose At Work The sweetener is highly soluble, having a higher solubility than sucrose or glucose at equivalent concentrations and temperatures, demonstrating solubility of up to 79 percent w/w at 20 deg C. It is quicker to absorb water (hygroscopic) and slower to release it, exhibiting humectant properties.

it is clean, allowing flavours to become more prominent. Studies have shown that fruit flavours in water-based matrices and chocolate in milk-based matrices are enhanced by the use of fructose. A 50:50 combination of sucrose and fructose results in an increased sweetness level and a modified sweetness profile that has a fast sweetness

Fructose:

Sweet Synergy The role of fructose in enhancing product flavour is apparent, and many food manufacturers have been benefiting from its properties.By Ann Williamson, product manager, Danisco As a reducing sugar, it readily participates in the Maillard reaction. Characterised by a fast onset of sweetness, it is perceived more quickly, peaks more sharply with greater intensity and dissipates earlier from the palate than sucrose.

In terms of its taste profile,

onset. This will also enhance the overall perception of flavour and flavour intensity when the product is consumed.

Taste Bud Stimulation Flavour perception is recognised to be a complex area. Historically viewed as predominantly aroma with only minor importance given to taste and somatosenses (irritation, tactile and thermal), today both academia and the food industry recognise it as being far more complicated.

Continuous research has increased understanding as to how chemicals in foods are detected and translated into nerve signals to produce a perceptual response of flavour during eating.

To further explain the process of flavour perception and differences in perception, further work is required to understand the stimuli responsible for creating different

INGREDIENTS & ADDITIVES

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45

perceptions and the way in which these stimuli are detected. Once these pathways are established, it will be possible to develop appropriate means to deliver these stimuli accordingly.

Bulge Battle The food industry continues to respond to the need to stop the rise of global obesity through

the development of portioned controlled, reduced calorie, reduced salt products.

The removal of fat and/or sugar to decrease the overall energy content of foods and decreasing salt content results in a decrease in flavour perception.

Sensory data has shown that substituting fructose for sucrose in a formulation where the salt content has been reduced can reduce calories whilst boosting the overall flavour of the recipe.

Where the target is to achieve significant reduction in calories of below 10 kcals per 100 grm or per 100 mls then the need to work with high intensity sweeteners increases.

At The Marketplace A search performed in November last year using Mintel’s GNPD data base of new foods and nonalcoholic beverages launched in

the last six months containing high intensity sweeteners showed in excess of 2,600 products.

Asia Pacific is the leading region with 29 percent of total new launches followed by Europe. The biggest claim area for these products are low, no, reduced calorie followed by low, no, reduced sugar.

Product examples from the

low or reduced sugar range commonly include sucrose, fructose or high fructose corn syrup (HFC) in combination with high intensity sweeteners.

At low levels (one to two percent) fructose has been shown to improve the overall taste profile when used in combination with some high intensity sweeteners, exhibiting a sweetness synergy.

The relative sweetness of fructose blended with sucrose, aspartame, saccharin and sucralose is perceived to be greater than the sweetness calculated from individual components in the blend.

Growing market trends across Europe include the desire from manufacturers and retailers alike to strive towards ‘clean labelling’ where it is practical, and to possibly remove additives from the ingredient list.

Traditionally, high intensity

sweeteners were referred to as artificial sweeteners (prior to the change in the labelling directive) and have historically been viewed by consumers as chemical.

Therefore, the recent approval of stevia sweeteners with 97 percent purity rebaudioside A (Reb A) by the French government has created a window of opportunity for developers in Europe to formulate products with a natural high intensity sweetener.

Manufacturers of Reb A note that it performs well in dairy applications and soft serve ice creams, although when used to replace sugar in beverages it is challenging to create the correct mouthfeel and body.

Combining stevia with other sweeteners could be the answer.

The characteristic time intensity sweetness profile of fructose would complement the stevia profile helping to mask or at least distract the taste buds from the slight bitterness that is perceived with stevia alone.

As continued growth is seen in reduced calorie products either from sugar or fat reduction, combined with the desire from consumers to purchase foods made with ingredients that are perceived as natural, it is realistic to anticipate further developments that include blends of fructose with other natural sweeteners.

For more information, ENTER No: 0752

HEALTH & NUTRITION

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A World Free Of

Gluten With a growing market for gluten-free foods, manufacturers and researchers are looking into ways to satiate the demand.

Henrik Thorn, Copenhagen, Denmark

Many widely consumed staples, such as bread and pasta, are made using ingredients that contain gluten. While being on a glutenfree diet in the past meant keeping away from these staples and a variety of indulgent foods such as bread, cakes and such, consumers suffering from coeliac disease or dermatitis herpetiformis (skin sensitivity due to gluten) can now obtain gluten-free versions of these foods easily.

All this thanks to the increasing availability of gluten-free foods and alternative ingredients.

A Booming Market B a s e d o n p re d i c t i o n s b y Datamonitor, the market for gluten-free foods is expected to grow by US$1.2 billion within the next five years, hitting a value of US$4.3 billion in total. One of the top trends predicted for 2010, the rise of the sector continues to strengthen each year. Product launches has also gone up by two-fold since 2005, as more manufacturers join in the haste.

Reports of food allergies are on the increase, almost doubling this year. According to Mark Whalley, analyst at the research company: “The increase from 15 percent to 27 percent in the proportion of consumers avoiding certain food and drinks for allergy or intolerance indicates

HEALTH & NUTRITION

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

that there is a certain degree of paranoia regarding food allergies and intolerances.”

He adds that the positive implication for this is that manufacturers in niche areas such as gluten-free, are becoming more appealing towards this conservative consumer group.

Datamonitor’s Product Launch Analytics reports a doubling of new gluten-free products since 2005 with major consumer packaged goods companies now jumping on the bandwagon.

Nutrition Enhanced Formulation The nutritional needs of coeliacs are addressed with the formulation of palatable, glutenfree breads by researchers at the Teagasc Food Research Ashtown.

The study focused on the use of ‘pseudocereals’ amaranth, quinoa and buckwheat in place of wheat, commonly used for bread.

“Other characteristics of these seeds, such as their high protein, fibre and mineral content, as well as the presence of many bioactive components (compounds with beneficial effects on the body), make them attractive alternatives t o t r a d i t i o n a l g l u t e n - f re e ingredients (such as rice, potato and corn flours/starches) in the production of high quality, healthy gluten-free product,” explains

Dr Eimear Gallagher, Teagasc Food Research Ashtown, who is leading the research project.

According to Dr Gallagher, pseudocereal-containing glutenfree breads had a significantly softer crumb in comparison with the gluten-free control.

The nutritional studies showed that breads containing the pseudocereals had higher levels of protein and dietary fibre in comparison with the gluten-free control. The values were also in line with the existing nutritional recommendations for coeliac diets and coeliac products.

The food researchers at Ashtown and Moorepark are also investigating the conditions required to produce a dairy-based ingredient with properties similar to gluten in a gluten-free dough system. So far, the researchers have found that under optimum conditions of pH and calcium concentration, casein aggregates and forms a protein network capable of retaining gas in gluten-free dough, similar to wheat dough.

Nutritional studies showed that breads containing the pseudocereals had higher levels of protein and dietary fibre in comparison with the gluten-free control.

The research was funded by Enterprise Ireland and the Food Institutional Research Measure (FIRM) of the Department of Agriculture, Fisheries and Food.

Gluten-Free Sourdough Industrial-scale gluten-free sourdough production could soon be possible as researchers from the School Of Food And

Nutritional Sciences, University College Cork, have found that by using selected lactic acid bacteria and yeasts starter cultures, consistent sourdough quality can be obtained.

In the findings that were published in the International Journal of Food Microbiology, the production of teff or buckwheat sourdoughs produced lactic acid bacterial strains and yeasts not present in the commercial starter cultures.

Erik Forsberg, Helsingborg, Sweden

Nicolas Raymond, Montreal, Canada

47

The researchers, led by Professor Elke Arendt wrote: “In these complex ecosystems, the flour was not only a source of spontaneous species, which either outcompeted or codominated with the starters lactic acid bacteria and yeasts, but it also exerted a key role in driving the selection of the dominant strains.”

As such, the gluten-free flours represent a source for the selection of competitive starters for the production of gluten-free sourdough bread.

The researchers added that strain selection can be carried out based on the strains’ technological properties.

For more information, ENTER No: 0760

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Even entrepreneurs in the heartland of pasta are getting excited about producing easily digestible pasta made from inexpensive raw ingredients, at affordable expenses. In Italy, an industrial plant for producing gluten-free pasta from maize and rice has been put into operation only a few years ago.

Prior to this, a method for processing rice and maize into gluten-free pasta was developed.

The industrial plant, with an

output of 1,000 kg/h, is operating in Italy. The raw ingredients for the production of the glutenfree pasta are maize flours from white or yellow maize and rice flours from the Indica rice variety.

The shapes of the end products correspond to the traditional pasta types such as penne, elbow pasta, spirals, spaghetti or macaroni.

Pasta Production In the structure of traditional

Gluten Free

Pasta Gluten-free pasta made from maize and rice. By Christopher Rubin, product management & marketing of pasta & extruded products, B端hler AG

wheat pasta, the gluten proteins form a solid, water-insoluble frame around the starch grains.

This is not the case in the alternatives that are produced from the raw ingredients maize and rice.

The native starch is waterinsoluble and has no adhesive or binding properties. This starch characteristic must first be modified in a pasta press.

The quality of the rice and maize pasta depends on the process parameters during processing in this machine.

T h e h e a t a n d m o i s t u re treatment changes the starch present in the raw ingredients in a targeted manner.

In the process, native starch structures are broken up and the starch grains are made swellable.

The starch of the gluten-free raw ingredients is gelatinised.

This means that a binding starch structure can be formed which corresponds to that of durum pasta.

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The pasta is boil-proof, remains ‘al dente’ and also tastes great.

The method provides products of consistently high quality and optimum cooking properties.

The treated starch also becomes easier to digest in the absence of wheat gluten, which puts less strain on the stomach.

Maize and rice pasta can also be described as dietetic foods. They are particularly suitable for people with intolerance to wheat gluten (coeliac disease). The method ensures production according to the legally stipulated regulations and guidelines.

Maize and rice pasta can also be described as dietetic foods. They are particularly suitable for people with intolerance to wheat gluten (coeliac disease).

Technology Driven The core elements of the process are the pasta presses as well as the dryer. With traditional wheat flour or semolina doughs, an optimum, homogeneous gluten protein structure is achieved and formed in 20 seconds.

The pasta press is a closed system. It mixes the raw ingredients homogeneously, taking into account all hygienic aspects.

Thanks to the forced transporting and the short mixing times, no oxidation occurs, as a result of which the colour pigments are retained. The short start-up and discharge times should not be forgotten as economic factors.

Future Developments At the forefront is the possibility of expanding production to include products that allow greater added value and the processing of more inexpensive and local raw ingredients, as well as the increase in the variety of shapes and presentation options of customar y staple foods.

The pasta produced with the method is also a functional food. This is thanks to the easier digestibility of rice or maize

pasta and the possibility that arises from this of influencing the blood sugar level.

Bihon or mihon noodles could also be made with the technology for alternative pasta production. These are typical Asian noodle specialities, which are usually based on maize, rice or palm starches.

Their processing differs considerably from traditional

pasta production. These raw ingredients must also be modified with the new method before the shaping process. In addition to the starches already mentioned, potato starches can also be processed, among other things.

The only thing that changes slightly is the taste.

For more information, ENTER No: 0761

HEALTH & NUTRITION

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Taste, colour, texture and viscosity become very important parameters that must be dealt with when manufacturing a mayonnaise with highly reduced oil content. The focus will be on how to maintain texture and viscosity in low fat or fat reduced mayonnaises.

Traditionally, mayonnaise is an oil-in-water emulsion stabilised by a blend of hydrocolloids and starches with an oil content of more than 65 percent, which means that it is being viewed as a high-fat food, and as such a ‘no go’ with many of today’s low fat and healthy lifestyle seeking consumers.

Quest For healthier

mayo Overcome challenges in developing a low fat or reduced fat mayonnaise. By Anders Mølbak Jensen, product manager, Lipid & Fine Food Group, Palsgaard A/S

Looking at the number of product launches for mayonnaise with a lower fat content, it is however, safe to say that the market for low fat or reduced fat mayonnaise is continuing to grow, and that the tendency is moving in the direction of an increasingly lowered oil content.

According to Mintel, the number of launches for mayonnaise with a reduced fat content increased by more than 25 percent from 2008 until 2009.

Making a low fat mayonnaise Based on European legislation, a mayonnaise product can only be claimed as being ‘low fat’ if it contains no more than three grams of fat per 100 grm.

Equally, to claim that a product is either ‘light’ or ‘fat reduced’, the fat content must be at least 30 percent lower compared to a similar full fat product.

However, to remain below the defined three percent fat limit,

there are a number of important factors that must each be taken into consideration.

Factors such as texture, taste and colour will all be affected by the lack of oil compared to a high fat mayonnaise.

Colour Looking at full fat mayonnaise, the colour is often white or creamy, or even yellowish if the mayonnaise contains eggs, which means that the consumer tends to expect a low fat mayonnaise to look like this also. However, when the amount of oil in the emulsion is reduced, the colour

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tends to become less white and more transparent.

To make it less transparent, colourings can be used, for example, titan dioxide for whiteness and beta-carotene to make it more yellow. Other ingredients such as skim milk powder and egg yolk may also help to reduce the transparency.

tends to become less creamy, and more sticky or gelled because of the high amount of water that has to be bound by the stabilisers.

Hydrocolloids alone may result in a long sticky structure, starch alone may result in taste problems because of the high amount that has to be used, or it may result in a gelled structure.

A blend made from starches, guar gum and xanthan gum.

Taste Taste is another factor that is affected by the low oil content.

Due to the high amount of water in the water phase in the mayonnaise, compared to a traditional mayonnaise, a higher amount of acid is needed to lower the pH value.

This can make the taste more acidic, which means that a combination of different acids such as citric acid, malic acid or different types of vinegar would be preferable. Another possibility is to add flavour to the mayonnaise.

Texture The texture is probably the most difficult parameter to deal with when developing a low fat mayonnaise. When the amount of oil is reduced, the mayonnaise

Proteins alone may result in a gelled structure and are also expensive ingredients. Fibres may be a good water binder, but they may change the appearance of the low fat mayonnaise.

Creamy Structuring By combining the different water binding ingredients in the right proportions, it is possible to develop a low fat mayonnaise with a short and creamy structure.

An emulsifier-stabiliser blend has been developed especially for low fat and fat reduced mayonnaises, and is able to deal successfully with the above parameters.

The blend has been tested in recipes with respectively three, six and nine percent fat content.

From the recipes listed in Table 1, it is clear that the blend of stabilisers is used at the same

There are many different ingredients which are able to bind water such as different hydrocolloids: Guar gum, xanthan gum or cellulose, starches both native and modified from waxy maize.

dosage regardless of whether the total oil content is three, six or nine percent.

The three recipes were made on a Koruma, and viscosity and the stability measured on a HAAKE rheometer RS1.

The flow curves for the three samples shown in Figure 1 are compared to a mayonnaise with 61 percent fat.

Looking at the nearly identical behaviour of the four curves, one can conclude that the viscosity and creaminess is the same for all four products. However, the stability of the 61 percent oil mayonnaise is a little lower than the three low fat mayonnaises.

Process Conditions The process of manufacturing these low fat mayonnaises is actually the opposite of the

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Ingredients

3 percent Oil

6 percent Oil

9 percent Oil

77.4 %

74.4 %

72.9 %

5%

5%

5%

2.5 %

5.5 %

8.5 %

Vinegar

5%

5%

5%

Skim milk powder

4%

4%

2.5 %

Egg yolk

2%

2%

2%

2%

2%

2%

Salt

1.5 %

1.5 %

1.5 %

Preservative

0.1 %

0.1 %

0.1 %

Total

100 %

100 %

100 %

Water Blend Of Stabilisers Oil

Sugar

Table 1: Recipe suggestions for mayonnaises with three, six or nine percent fat with the blend to be used on a Koruma.

200

150

Sheer Stress

100

50

0

-50

0

20

40

Reference sample - standard 61% fat mayonnaise Mayonnaise with 3% fat made with Palsgaard速 3-6-9

Sheer Rate

60

80

100

Mayonnaise with 6% fat made with Palsgaard速 3-6-9 Mayonnaise with 9% fat made with Palsgaard速 3-6-9

Figure 1: A flow curve is a rheological measurement to characterise products. The principle is that the shear (mechanical treatment) is increased and after a holding time it is reduced again. By calculating the area between the up ramp and down ramp you can see how much viscosity/texture that is broken down. The mechanical action is illustrating the treatment a mayonnaise will have after production. It could be pumping, mixing in other ingredients or squeezing it out of a bottle. All these treatments will have an influence on the end product.

traditional method of producing a cold produced mayonnaise, where stabilisers such as hydrocolloids and starches are mixed with a little oil to prevent lumping, and are added to the water phase before the oil is sucked into the homogenisation machine.

However, when making a low fat mayonnaise according to the above recipes, the oil content is so low that it cannot be mixed with the blend.

Therefore, it is necessary to suck the blend into the water.

However, the best results are obtained when the water is added together with the egg yolk and the oil sucked in subsequently.

Following the formation of the emulsion, the remaining dry ingredients are added. Optimum results are obtained if they are mixed together to prevent lumping, but it is also possible to add them separately. Finally, vinegar and acids are added.

If the dry ingredients are added before the oil is emulsified into the mayonnaise, the thickening of the water phase will start and will increase the viscosity; thereby the oil drops will not be as small as if the oil was emulsified into a water phase with low viscosity.

The result will be a low fat or a fat reduced mayonnaise that is more unstable and less creamy.

For more information, ENTER No: 0762

Enquiry Number

2711

BEVERAGE 54

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

Brew With

Pure

Unmalted Barley brewers are looking for new ways to effectively overcome challenges in production and promotion, and more quickly penetrate the market.

by Jian feng Cui, regional marketing manager for brewing industry, asia paciďŹ c, novozymes A v a r i e t y o f t re n d s h a v e contributed to shaping recent developments in the brewing industr y. In recent years, a significant number of mergers and acquisitions have taken place, resulting in existing businesses having to reduce their costs in order to generate enough profit to cover the financial burden of the acquisitions.

Fur thermore, growing consumer demand for beer in expanding markets, calls for increased capacity – industries are seeking operational gains in existing plants, to respond investment demands, and find solutions to reduce excessive investment in new capacity.

Another fact is that prices on raw materials have dramatically increased in recent years. The long-term trend towards everrising prices leaves producers

looking for cost-saving initiatives.

Malt continuously constitutes the largest proportion of raw material costs, making brewers seek for effective alternatives that preser ve an unaltered consumer experience.

Alongside with a growing demand for beer and new beer brands worldwide, a demand for low-calorie beer from healthconscious consumers continues to put pressure on beer producers.

The lengthy development time

for creating a new beer brand, combined with the high initial marketing expenses paid to secure its success, can be discouraging.

As a result, brewers are looking for new ways to effectively overcome challenges in production and promotion, and more quickly penetrate the market.

SuStainable breWinG The modern consumer is already aware of the negative impact i n d u s t r i a l p ro c e s s i n g a n d increased consumption has on the environment. Nowadays, more people are also demanding that they are given the opportunity to choose products that live up to ethical standards concerning our natural environment.

The use of productivityenhancing enzyme solutions in brewing, offers an environmentally friendly approach to beer brewers.

Looking at the brewing situation

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looks now, malt processing is the biggest raw material contributor to the carbon footprint of beer production.

The use of unmalted barley for beer production brings about the biggest reduction in raw materials offered by any available solution on the market. Decreasing the use of raw materials also decreases the amount of CO2 outlet, directly sparing the negative impact on nature.

Sprout Of Profitability Idea An enzyme specifically formulated for brewing helps the industr y overcome existing brewing-related challenges by empowering the brewers to produce great-tasting beer using barley as the sole raw material. The enzyme solution offers freedom and flexibility in production, and the opportunity to cut back on its carbon footprint.

Adding a brewing enzyme saves up to 12 percent in the amount of barley required to produce a hl of beer, instantly l e a d i n g t o a n i n c re a s e i n profitability. Working in a short infusion-mashing program, brewing enzymes and barley achieves the same expected

filtration for wort and beer when using well-modified malts.

Sourcing barley with broader specification than malting barley, economising the dosage and optimising the process can secure even more savings and further increase profitability.

The inconsistent quality of malt, and the fact that it often occupies the largest proportion of raw material costs, has encouraged brewers to seek greener pastures. The extract yield from the combination of barley and brewing enzymes is better than normally encountered when using barley in combination

with malt. Also, the wort and beer filtration method is exceptionally efficient and fully comparable to the performance expected when using well-modified malts.

Barley beer can be used as a base for the creation of new beverages or as a stand-alone sustainable product. If 18 tonnes of malt is substituted with barley, the GHG (greenhouse gas)

Figure 1: Fermentable sugars (DP-1, 2 and 3) determined in lab trials with an enzyme dosage of 2 kg/t brewing enzyme and increasing gravity.

Fermentable sugars (DP1-3) as a result of wort gravity 86

Fermentable Sugars %

84 82 80 78 76 74 72 1:5

1:3.6

1:3.3 Water/Gris Ratio

1:2.75

emissions are reduced by eight percent, which is the equivalent to the annual GHG emissions from one passenger car.

Considering that breweries located in agricultural areas without a well-developed malting barley production often have to import malt, pure barley beer makes it possible for them to support local farmers by using local barley. This model on resource allocation economises transport costs, further reducing the carbon footprint caused by the brewing industry.

Pure Barley Beer The processing of 100 percent barley in combination with a brewing enzyme fits in the usual schedule of wort production in the brew house. Even the established gravity up to a water/grist ratio of 1:2.5 can be retained, and the brewery is able to produce up to 12 brews with an expected RDF (Real Degree of Fermentation) of 68 to 74 percent (see Figure 1). The aspired RDF

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as well as the configuration of the fan are controlled by mashing time, enzyme dosage and barley quality.

For a sufficient fermentation performance of the yeast, the sugar composition is very important.

Due to a strong synergy between the β-amylase, the barley, the pullulanase and amylase of the brewing enzyme, it is possible to achieve high maltose based worts with a content of >55 percent.

The amount of glucose in 100 percent barley wort is less than five percent. The additional use of cost effective glucose syrup is possible without risk of negative impact on the fermentation performance or the composition of by-products.

Sugar Profile Of 100% Barley Wort Glucose

5.0 %

Fructose

1.5 %

Maltose

> 55 %

Maltotriose

< 15 %

Dextrine (DP4+)

< 20 %

Table 1: Average sugar profile of 100 percent barley wort produced with an enzyme dosage of 2 kg/t brewing enzyme.

The configuration of the amino acids in wort generally depends on the malt quality and the amount of adjuncts in the recipe. In the past, high levels of adjuncts increased the risk of insufficient yeast nutrition, and lead to inferior fermentation performances.

At first sight, the amino acid content in 100 percent barley wort is slightly lower compared to malt wort, and does not match all malt specifications. However, for the yeast metabolism, the quantities, as well as the assimilation quality of the amino acids, are important,

Content of amino acids categorised by assimilation quality 100% 80% D

60%

C B

40%

D

20% 0% Malt Wort

Barley Wort

Figure 2: 100 percent barley wort processed with 2 kg/t brewing enzyme contains a significantly higher amount of fast utilizable amino acids compared with malt wort (results from 10 barley wort samples and interlocking malt samples). A=fast assimilation; B= good assimilation, C= slow assimilation, D=Proline, non assimilation.

and in that case the amino acid composition of barley wort is superior.

Whereas the amino acid proline, which is not metabolised by the yeast under brewing conditions, is hydrolysed to a much smaller extend than in malt worts. The hydrolysed amount of 9 mg FAN/ deg P in the barley wort on the other hand, accounts for a high amount of amino acids with fast or good assimilation properties, such as those displayed in Figure 2.

The proteolytic degradation during the processing of barley takes place in mashing, and is again based on a synergy of various endo and exopeptidase activities from the barley, as well as added activities. The fanforming exopeptidases, which are already present in the barley, are supported by exogenous endopeptidases delivering the substrate for further degradation.

The production of beer from barley offers the brewery flexibility, as the beer can be blended to any ratio with ‘standard’ malt beer, and the

production of malt and barley beer can be used as the basis for blending a range of different beer brands.

Barley beer was introduced at the industrial level in 2009, and the launch of beer produced by the help of enzymes is set to make a green revolution in the brewing industry. After the first application with a hammer mill and mash filter, brewing enzymes is also being tested in

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Taste Panel According To DLG* 100 % Malt

Fresh

Forced Aged

Fresh

Forced Aged

Aroma

4.3

3.8

4.2

3.6

Taste

3.9

3.7

4.0

3.8

Body

4.4

4.3

4.3

4.3

Carbonation

4.5

4.5

4.5

4.6

Bitterness

4.6

4.0

4.0

3.9

DLG Score

4.3

4.0

4.1

3.9

Figure 3: Results of a comparison between malt and barley beer from a 10 hl pilot plan according to the DLG test methods.

Taste Panel With Focus On Ageing 100 % Malt

Fresh

Forced Aged

Fresh

Forced Aged

Aroma

1.0

1.4

1.0

1.8

Taste

1.0

1.6

1.0

1.8

Bitterness

1.0

1.6

1.0

1.7

Score

1.0

1.5

1.0

1.7

Acceptance %

100

77

100

70

Andrzej Gdula, Lodz, Poland

Figure 4: Comparison of aging characteristics between malt and barley beer from a 10 hl pilot plan

brew houses with roller mills and lauter tuns. With some adjustment of the milling settings and agitation during mashing accompanied by changes in the control parameters of the lauter tun, a robust process f o r 1 0 0 p e rc e n t b a r l e y i s now achievable.

Barley beer was evaluated by an independent sensory taste panel as a high quality product without any defects. The results are shown in Figure 3. Additionally, in the consumer studies in Denmark and Germany, neither the malt beer nor the barley was preferred by a majority of the customers. After presenting the positive effects on CO2 reduction due to the use of enzymes and unmalted barley, the consumer in Denmark actually favoured the barley beer.

For more information, ENTER No: 0770

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In consideration of a lower amino acid concentration in barley beer, there is less potential for the formation of aging compounds. The evaluation of barley and malt beers after trials in a 10 hl pilot plant showed a slightly higher flavour stability of the barley beer (see Figure 4).

Kyle May, Florida, US

Calcium Fortification For Dairy The global market for dairy products with calcium claims is estimated to reach US$3.8 billion in 2009. Yoghurts with calcium claims are driving growth with total sales of roughly US$1 billion and a 5.1 percent increase in sales over 52 weeks ending August 2009.

On top of the standard nutritional claims such as

‘with calcium’ and ‘high in calcium’, health claims are increasingly exploited both in dairy products to further highlight the health benefits of this functional ingredient.

However, feasibility of calcium addition has to be considered as milk products represent a complex food matrix from the technological point of view.

Nutritional, technological as well as economical aspects of calcium in dairy products with a focus on micronised tricalcium citrate. By Dr Gerhard Gerstner, business development manager health & nutrition, Jungbunzlauer Ladenburg GmbH This challenge drives mineral salt suppliers to offer not only one product but rather a range of different calcium salts (tricalcium citrate and calcium lactate gluconate), to be able to align with food manufacturers’ applications.

Solubility Vs Calcium Content When fortifying liquid milk

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products, solubility, dissolution characteristics and stability of ingredients in solution are major issues. There are calcium salts with high solubility like calcium gluconate, calcium lactate, and calcium lactate gluconate, but their drawback is comparably low calcium content (9 – 13 percent calcium).

T h e i n o rg a n i c c a l c i u m chloride (36 percent calcium) displays good solubility, but its use is restricted due to its bitter and salty taste. Other inorganic calcium salts with high calcium content like calcium carbonate and calcium phosphate (38 – 40 percent calcium), have limited solubility.

Tricalcium citrate offers a good combination: The commonly used tetrahydrate form shows a high calcium level (21 percent) and moderate solubility (one grm/L). The ingredient shows

grades of fine tricalcium citrate has been developed.

At higher calcium levels the micronisation grade of tricalcium citrate should be adapted for optimal dispersion and mouthfeel.

With the finest micronisation grade (M1098; 98 percent < 10 µm) tricalcium citrate could even be suspended in dairy products in concentrations of up to 425 mg Ca/100 ml without negative taste effects.

The highly soluble calcium lactate gluconate is known to be used in low fat milk or acidified milk drinks. This organic calcium source displays a neutral taste, and shows a better stability during the heating step compared to other soluble calcium sources.

Taste & Mouthfeel Generally, high levels of calcium, particularly insoluble forms like carbonates and phosphates, tend

Fig 1. Solubility of Tricalcium Citrate (TCC) In Water

Solubility TCC [g/L]

2,0

1,5 1,0

30°C 60°C 90°C

1,5 0,0 4

5

6

improved solubility at pH-values below 4.5 as found in fruit preparations or fruit juices.

Contrary to other salts, it is more soluble at low tempera t u re s ( s o - c a l l e d ‘ i n v e r s e solubility’, see figure 1) which can be an advantage for cold and hot food processing. To further increase the solubility and ease of dispersion, different micronised

7

8

9

to produce a chalky mouthfeel and may promote astringency or bitter taste in the finished product. Calcium lactate may impart some bitter notes at high concentrations, comparable to characteristics found for calcium chloride.

Calcium carbonate may come across as soapy or lemony, and calcium phosphate has a bland

flavour, but imparts a gritty mouthfeel. Negative effects of calcium on taste can be masked with chelating agents (eg: tripotassium citrate), and the use of stabilisers (eg: carrageenan) as well as with the addition of flavourings.

Tricalcium citrate is considered to be a neutral tasting salt as masking agents are not necessary, which reduces formulation costs. It is known that using highly soluble calcium salts at high concentrations may lead to adverse effects in dairy applications. The addition of mineral salts, especially calcium, has a strong impact on stability of these products during processing.

Due to the fact that more soluble salts result in more free calcium ions in solution, and are available for reaction than less soluble salts, complications in the form of calcium sediments can develop with time or when the product is heated during manufacturing. This is the case, if the natural milk components such as phosphate and proteins react with available calcium.

As such, although it might be easier to add highly soluble calcium salts rather than tricalcium citrate to milk products, higher amounts of calcium might be difficult to achieve without control of pH and addition of chelating agents such as potassium citrate. Due to its inverse solubility, tricalcium citrate is less reactive during the heating process, and so minimises precipitates, fouling and cleaning frequency.

Since the particle size and solubility are linked with mouthfeel properties, micronised grades for tricalcium citrate was developed, combining dispersion characteristics with a neutral taste profile in final applications.

Even if sedimentation at the

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Economic Considerations vs Calcium Content Inorganic calcium salts are more economic than organic ones due to their low price and high calcium content. They are chosen if milk beverage manufacturers give priority to price over nutritional value, given that product development and production have accepted or solved technological hurdles.

stands out as the most economic option for calcium addition and is the premium choice for milk products.

Processing & Applications To achieve a stable suspension in liquid milk products within seconds, a jet mixer can be used at 50 deg C. This temperature is recommended for mixing, to lower viscosity and also to avoid damage to the fat matrix of the milk. With conventional

via the fruit preparation might be the optimum solution. Fruit preparations generally have a lower pH and high citric acid/ fruit acid concentration, which has a positive effect on solubility/ dispersibility. Besides the fortification aspect, tricalcium citrate also has a positive stabilising influence in the fr uit preparation as calcium pectinate bridges are built, which improve the firmness of the fruit texture.

Ben Stassen, Weert, The Netherlands

end of the shelf life occurs, it can be re-dispersed by shaking the container.

Besides the fortification aspect, tricalcium citrate also has a positive stabilising influence in the fruit preparation as calcium pectinate bridges are built, which improve the firmness of the fruit texture.

Comparing the typical used organic sources, they are all in the same price range per kg, except for the more expensive milk minerals.

For this reason, the wide range of calcium content of calcium gluconate (nine percent), calcium lactate (13 percent) or calcium lactate gluconate (13 percent) and tricalcium citrate (21 percent) has a considerable impact on the raw material cost when the price of calcium is calculated for the product to be fortified. Among the organic salts with high bioavailability and more neutral taste profiles, tricalcium citrate (21 percent calcium) clearly

stirrers, homogeneous dispersion of tricalcium citrate will take longer, but can be done at cold temperatures (six to eight deg C), preferably by using a concentrated pre-slurry with the calcium salt.

At these temperatures, tricalcium citrate can also be added to the product stream together with other dry ingredients. There is no particular sequence to be followed; however, ingredients increasing viscosity such as thickening agents should be added at the end directly before heat treatment.

If fruits are used for dairy products, an indirect addition of the ingredient to the milk product

Moving Ahead The challenge for dairy product manufacturers is to provide a product having high calcium content with good taste and appealing properties. Since micronised tricalcium citrate has been available, it has replaced inorganic as well as organic salts in dairy applications.

An important explanation from the technological standpoint is that especially in the milk matrix, a highly dispersible calcium salt has advantages over highly soluble alternatives. Among the organic salts with high bioavailability and more neutral taste profiles, tricalcium citrate (21 percent calcium) stands out as one of the most economic options for calcium addition and is seen to be the main choice for milk products.

For more information, ENTER No: 0771

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s s e n i s The Bu g

goin

n e e Gr

Alessandro Paiva, Belo Horizonte, Brazil

of

WHILE sustainability has become part and parcel of how many businesses operate, it has yet to permeate the organisation into all elements of core business – that is, into capabilities, processes and systems.

CEOs around the world are starting to see the shape of an era of sustainability coming into view. In the face of rising global competition, technological change and one of the most serious economic downturns in nearly a century, corporate commitment to the principles of sustainability remains strong throughout the world: 93 percent of CEOs see sustainability as important to their company’s future success.

There has been a fundamental shift since the last Global Compact survey in 2007. Then, sustainability was just emerging on the periphery of business issues, an increasing concern that was beginning to reshape

the rules of competition. Three years later, sustainability is top of mind for CEOs around the world.

Although environmental, social and governance challenges continue to grow and CEOs wrestle with competing strategic priorities, sustainable business practices and products are opening up new markets and sources of demand; driving new business models and sources of innovation; changing industry cost structures; and beginning to permeate the business from corporate strategy to all elements of operations.

AsiAn PersPectives More APAC CEOs than in any other region of the world (98 percent) see sustainability as either important or very important to their company’s future success. In fact, 57 percent of APAC executives perceive sustainability issues to be ‘very

in the face of environmental, social and governance challenges, ceOs in Asia are increasingly embracing sustainable practices in the playing field. By teo lay lim, country mD; Ynse de Boer, senior manager, sustainability services, Accenture singapore

important’ to their future success, a slightly higher proportion than the global average of 54 percent.

In the words of Hirokazu Hashimoto, president and director of the Japanese technology company Anritsu: “Sustainability issues are critically important for our company’s future.”

According to Zhongshu Zhou, president of China Minmetals, “Sustainable development is a basic guarantee for our company’s survival and development.”

Although many factors contribute to this strong APAC support of sustainability, one important element is what one business leader termed the ‘lens of proximity’ of sustainability issues.

That is, corporations and the public alike in emerging economies see sustainability in personal, local and immediate terms – eg: access to clean water, more direct dependence on the natural environment – and therefore perceive their future success to be more directly threatened by environmental degradation. For example,

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APAC CEOs emphasise more than their global counterparts the importance of access to clean water and sanitation, as well as achieving food security and alleviating hunger, as key sustainability issues.

Many CEOs are concerned about the damaged reputation of business in the wake of the recent financial crisis and economic downturn, and these business leaders appreciate the scale of the challenge in reestablishing confidence in the corporate community. According to PM Telang, MD of Tata Motors: “The concept of ‘trusteeship’ is vital, both as a management philosophy and as a principle of governance.”

PuBlic fAith However, business leaders in Asia Pacific appear to have greater confidence that they are trusted by the public and other stakeholders. For example, while 79 percent of CEOs globally believe that their company is trusted, 91 percent of APAC CEOs believe this to be the

case. And, while 73 percent of global CEOs believe that their industry is trusted, 77 percent of APAC executives believe this to be true.

APAC executives appear to believe that their sustainability activities are contributing to this enhanced sense of trust.

For example, Sung-joo Kim, CEO of South Korean retailer the Sungjoo Group, noted that: “Through our focus on sustainability, we earned trust and loyalty from our consumers; it became much better than those who [only] invested in advertising. We cared for society and we showed how much we care, and eventually it led to far better recognition.”

It is generally true that Asia Pacific companies often enjoy higher levels of trust from consumers than their counterparts in the US and Europe. It is not yet clear, however, to what extent business leaders view their own role in rebuilding a more trusted position for business in society – and to what extent they feel that individual

action can address a global environment that threatens business’ social contract, and sees some stakeholders ask serious questions about the purpose of business.

Driving mOtivAtiOn A message that comes through from APAC executives is that the imperative to act on sustainability has shifted from a moral to a business case. In some respects, the economic downturn has been a prime cause of this move to drive sustainability initiatives based on business goals.

During a time of economic hardship, businesses have been forced to examine closely how their sustainability activity delivers core business value, measured in terms such as cost reduction and revenue growth.

Among APAC CEOs, 80 percent believe that the downturn has led their company to align sustainability more closely with their core business – a number exceeding the global percentage of 73 percent.

These regional CEOs are also

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APAC CEOs emphasise more than their global counterparts the importance of access to clean water and sanitation

using resources efficiently, then it serves the cost agenda as well.”

APAC executives are especially focused on consumers as a key value driver – buyers who will create a viable marketplace for sustainable products and services. One finding of the research is that 66 percent of APAC executives named ‘consumers’ as a stakeholder group having the greatest impact on sustainability initiatives, compared to 58 percent globally.

It is likely that the emphasis on consumer demand expressed

by APAC CEOs reflects the fact that most of these companies are

global in nature. So executives see consumer demand in terms of the global customer, not only the local one. As Carlos Ghosn, CEO of the Renault-Nissan Alliance, said: “We want to make the most eco-friendly choice a good economic solution for consumers as well.” Or, as Sungjoo Kim of the Sungjoo Group put it, “Sustainability started as a moral obligation, but has now become a key differentiator for consumers.”

Turning To Alternatives Executives are cautiously hopeful that they can see significant new sources of growth in ‘green’ products and services: As growth slows in traditional markets, companies are turning their attention toward new propositions that tap into new waves of demand. For example, Nissan is investing in a portfolio of green products, including clean diesels, efficient internal combustion engines and hybrids.

The centrepiece of its product strategy is the zero-emission vehicle. Nissan has successfully entered this market with the LEAF, a car that produces no carbondioxide emissions, uses advanced aerodynamic technologies and has a driving range of 100 miles on a single charge of its electric motor. The LEAF had 13,000 preorders in just over one month in the US and Japan alone, with more than 56,000 orders globally.

The survey found belief in an era of sustainable business – one in which sustainability is more than an aspiration or a separate initiative, but something fully integrated into the strategy and operations of a company.

According to one of the CEOs: “Currently, the issue is how to better incorporate sustainability into daily practice.”

The past three years represent

a significant mindset shift in how UN Global Compact CEOs think about the role of sustainability in strategy and operations. It was found that 96 percent of CEOs in APAC – identical to the global figure – compared to just 72 percent globally in 2007, now believe that environmental, social and governance issues should be fully integrated into the strategy and operations of a company.

Kym McLeod, Victoria, Australia

Mario Kaufmann, Switzerland

more likely to see solid business returns from sustainability as a key driver. For example, 57 percent of APAC CEOs cite ‘cost reduction and efficiency’ from sustainability as an important opportunity over the next five years, compared with only 46 percent globally.

As one business leader pointed out: “If managing a business sustainably is about

Nissan is investing in a portfolio of green products, including clean diesels, efficient internal combustion engines and hybrids.

CEOs are also confident about the progress that they have made toward this era of sustainability.

For example, the most significant performance gap lies in the integration of sustainability issues into supply chains. Although 82 percent of APAC executives believe that they should be integrating sustainability throughout their supply chain, just 53 percent believe that this has been achieved within their company.

Business Of Assimilation The second most significant performance gap appears in the integration of sustainability

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working to improve the skill sets of its workforce in the area of sustainability. It is educating its employees on sustainability issues, and on more effective management from an environmental standpoint. It has created a s p e c i f i c e n v i ro n m e n t a l education program for all its employees, with tailored courses for particular divisions and job functions.

Ben Earwicker

issues into the strategy and operations of subsidiaries. While there is widespread acceptance of the need to embed these issues into subsidiaries (88 percent in APAC) just 62 percent of APAC executives believe that they currently meet this ambition.

Given the opportunities and challenges that sustainability presents to Asia Pacific businesses, it has been observed that, while sustainability has become part and parcel of how many businesses operate, it has yet to permeate the organisation into all elements of core business – that is, into capabilities, processes and systems. In particular, the difficulty of implementation, especially across supply chains and subsidiaries, is a significant barrier to the full integration of sustainability.

Although the outline of another era of integrated or embedded sustainability is becoming clear, the means to get there and the timing of the journey are uncertain. Multiple stakeholders across industries and national boundaries will need to work in concert.

What are the conditions most important to enabling that tipping point to be reached? Among CEOs in the Asia Pacific region, the top two answers were related to education and government: educational systems that produce effective talent, as well as government action that provides clear support for sustainability.

APAC companies are highly committed to training their manager-level employees as a means of embedding sustainability objectives into operations. There are 69 percent of APAC CEOs who state that they are already engaging in the additional training of managers to enable them to address sustainability issues.

For example, Fuji Xerox is

Sustainability has yet to permeate the organisation into all elements of core business – that is, into capabilities, processes and systems.

Authoritative Action Among business leaders in APAC, 88 percent believe that clearer direction from governments will be a critical impetus toward reaching a tipping point on embedded sustainability. These executives also express a greater belief than their global peers that they must proactively engage with policy makers, and demonstrate public support for global integration and open markets.

It was also found among APAC executives that a commitment to partnering with local communities exists. In the words

of Jamshed J Irani, director of Tata Steel: “Corporate social responsibility is an investment … long-term community investment and partnership has contributed to operational viability and stability in challenging environments.”

Tata Steel sought to create a s t a b l e e n v i ro n m e n t f o r business in West Bokaro, India, investing in local community infrastructure to support the scale of operations. West Bokaro Mines, first established in 1948, now contributes approximately 4.5 million tonnes annually to Tata Steel’s production capacity.

To sustain this level of production the company requires advanced support services for engineering and heavy equipment like dumpers and excavators. Since the area in which the mine is located is underdeveloped, the company has to be self sufficient in many of its activities.

Tata Steel provides housing and accommodation for the population of about 3,700. The company provides electricity, fuel, drinking water, and cooking gas free of charge. The company also provides education for its employees’ children by constructing the infrastructure for schools and working with agencies to run them.

It was observed that there is a sense of optimism among many of the CEOs pertaining to operating in the area of broader social responsibility. In a number of ways, businesses should be able to couple both business value and societal value.

In doing so, businesses will be better able to reassert a stronger, more positive and influential role in society.

For more information, ENTER No: 0780

Optimising Ethernet Performance In Manufacturing Plants

Piotr Ciuchta, UK

The consideration of environmental risks and the selection of suitable hardware are essential to long-term network performance and reliability. By Bill wotruba, director, networking & connectivity products, Belden INDUSTRIAL Ethernet is trending to be the principal infrastructure choice for plant floor networks, just as Ethernet has long been the standard communications protocol in business offices.

Both are built on the same standards-based networking platform (Ethernet LAN standard IEEE 802.3).

The key advantage of industrial Ethernet is that it allows manufacturers to deploy a single platform to enable interoperability in connecting plant operations to corporate and administrative offices, and the Internet.

This convergence of open, s t a n d a rd s - b a s e d E t h e r n e t communications between plant and office levels of an enterprise generates advantages for both, including:

• Ubiquitous access to realtime data to improve plant operations • Real-time collaboration, inventor y visibility and production planning • Shop floor system integration with ERP for scheduling, planning, quality tracking and delivery information • R e d u c e d To t a l C o s t o f Ownership (TCO) due to faster installation, less costly maintenance and upgrades UnDersTanDing THe enVironMenT There is a major difference between installing Ethernet in an office environment where cables, hardware and connectivity components are sheltered and protected, and installing them on the manufacturing floor. In

industrial sites, network components may be exposed to temperature extremes, UV radiation (sunlight), moisture, oil, chemicals and other contaminants – all of which can degrade the components’ physical integrity and electrical performance, resulting in intermittent outages or even total system shutdown.

Normal plant activities may also pose risks to network components. For example, there may be constant machine movement and vibration, robotic machinery generating power spikes that increase Electromagnetic Interference (EMI)/ Radio Frequency Interference (RFI), forklifts and other mechanised vehicles traversing the work floor.

These can damage sensitive electronics − and even the best

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Commercial Off-The-Shelf (COTS) Ethernet systems are not made to withstand such harsh and hazardous conditions.

The following guidelines are offered to help manufacturers ensure that the plant floor communications infrastructure is built tough enough to withstand these challenges.

uptime or better. Yet analysts report that a large percentage of unplanned downtime in industrial operations is caused by network infrastructure problems.

According to one such report, fully 72 percent of network faults can be attributed to failure at the Open Systems Interconnection (OSI) Layer 1 (Physical Media),

system failure may include lost productivity, delayed processes, cost of system shut-down and start-up, possible lapses in security and safety, and the loss of service to customers relying on the plant’s output.

These can send total downtime costs soaring to several hundred thousand, or even millions of dollars.

Anders Engelbøl, Denmark

• Specify Industrial Grade Components In specifying Ethernet physical media, data links and network hardware for plant floor installation, it is important to select hardened, industrial-grade components offering rugged construction and durability to provide optimal performance over long service life.

High quality industrialgrade Ethernet products should provide a lifespan similar to that of other automation system components – typically 10 to 30 The key advantage of industrial Ethernet is that it allows manufacturers to deploy a single platform to enable interoperability in connecting plant operations to corporate and administrative offices, and the Internet.

• Consider The Real Cost Of Downtime Manufacturers rely on automation, instrumentation and control data communications to relay signals between machinery, devices and control systems that activate events on an exacting and predetermined schedule, with little or no margin for error.

Network administrators also require optimal security and manageability so that network availability attains 99.999 percent

Layer 2 (Data Link) and/or Layer 3 (Network).

Physical deterioration or electrical failure in critical data transmission components can lead to unreliable network performance and safety issues, and may lead to the loss of critical data, system downtime or even catastrophic failure. No matter what the industry, if a switch, connector or cabling system fails, the cost of parts replacement and repair represents only a tiny fraction of the overall costs associated with production downtime.

The indirect costs of Ethernet

Normal plant activities may pose risks to network components, eg: constant machine movement and vibration, and robotic machinery generating power spikes that increase EMI/RFI.

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years, which is significantly more than COTS products can deliver.

Other factors to consider include: conformity with the Ethernet LAN.IEEE 802.3 standard; Mean Time Between Failure analysis; mounting options such as DIN rail mounted, rack- or panel-mounted, or devices that bolt securely onto machines; and a small form factor to occupy less space and allow greater density within the limited space of control panels.

• Physical Media Options: Cables & Connectivity For the physical media layer, there are a host of industrialgrade products that conform to the Ethernet LAN.IEEE 802.3 standard, while resisting the effects of sunlight, volatile temperatures, moisture and chemicals.

Industrial cables will operate effectively in a wider temperature o o range (-40 C to +85 C) than o o commercial cables (0 C to +60 C).

Selection will depend on each plant’s network configuration and application requirements.

Industrial Ethernet cables/ connectivity include: – Heavy-duty, all dielectric, indoor/outdoor-rated optical fibres cabling in single-mode and multimode constructions.

Many feature water-blocking agents for added protection in moisture-laden environments.

– Industrial grade Cat 5e and Cat 6 cables with heavy-duty oil- and UV-resistant jackets.

Some Category cables feature a bonded-pair inner construction in which the conductor insulation of the pairs is affixed along their longitudinal axis to ensure consistent conductor concentricity and to prevent performance-robbing gaps between the conductor pairs during installation and use.

– Upjacketed and armored cables for extreme environments.

– Continuous flex cables designed for use with continuous motion machines and automation systems.

– Low Smoke Zero Halogen (LSZH) cables, waterblocked and burial cables.

– Cables designed for use with leading industrial automation networking and communications protocols, such as EtherNet/IP (ODVA), Modbus TCP/IP, ProfiNet and Fieldbus HSE.

– Industrial-grade connectivity components, such as: IP67or IP20-rated UTP or STP patch cords, connectors, modular jacks and plug kits, adaptors, faceplates and surface mount boxes.

– Industrial-grade Cat 5e RJ45 and Micro (M12) cordsets and patch cords, including high flex versions.

• Switches & Hardware Options Similarly, at the information, control and device layers, a range of options is available. There are products to support both copper and optical fibre media, and switches capable of data

speeds as high as 10 Gigabits per second. At a minimum, all of these components – switches, connectors, and other hardware – should offer robust construction and resistance to high temperatures, vibration and EMI. Typical COTS hardware is o designed to operate from 0 C o to +40 C, while industrial-grade Ethernet hardware operates o efficiently from 0oC to +60 C – o o extendable to -40 C to +85 C. Also, excessive moisture and corrosive chemicals can inflict serious damage to the electronics in commercial switches, whereas ruggedised industrial switches can be securely sealed to prevent ingress of these substances (Conformal coating is also available for humid/ moist applications).

Industrial Ethernet hardware components include: – H a rd e n e d m a n a g e d a n d unmanaged switches which come in a variety of copper/ fibre port configurations, port densities, industry approvals and mounting options.

– Firewalls to secure and isolate a network while still permitting authorised data communications to pass t h ro u g h . F i re w a l l s w i t h Virtual Private Network (VPN) capabilities also allow secure, encrypted communication from a remote location through the Internet.

– Wireless access points, clients and bridges in either DIN rail mount or IP67 enclosure-less housings now also support the faster, more secure and noiseimmune 802.11n standard.

– Related accessories, such as hardened power supplies, SFP fibre transceivers and even software that provide network status, alerts and control from the automation network’s software or PLC.

AUTOMATION & FEATURES

OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY

69

Baked Goods Manufacturer Relies On Rugged Industrial Switches

O

ne example of how redundancy provides value is a multinational, US-based food company manufacturing baked products in its Midwest facility. The firm upgraded its Ethernet system for plant automation and control with the goal of enabling real-time information flow across the plant and the enterprise.

In selecting Ethernet system switches, reliability and redundancy were of paramount importance. If any piece of equipment in the plant’s production process were to fail, it would be simply too costly to stop the production line and consequently, any excess product generated would have to be scrapped until the equipment could be repaired.

During the upgrade, the company installed 12 Hirschmann industrial grade Ethernet switches to route copper cables out to the equipment floor and HMI terminals. The OpenRail and MICE switches were selected because of their rugged construction and redundant ring topology. Data path redundancy means that if a switch or media segment were to fail, the ring topology would kick in and reconnect the ring in the opposite direction. This is so that the remaining switches would continue to communicate with each other.

In addition, the switches contain a USB port for backing up and restoring the original configuration using an auto-configurator or USB drive. This means damaged equipment can be replaced, and a new switch quickly and automatically configured by inserting the auto-configuration adapter. From this manufacturer’s point of view, the investment made in industrial strength switches can save hours of costly downtime that translates into several thousand dollars of saved revenue.

Rob Owen-Wahl, UK

_________________________________________________ Enquiry No: 0781

Plan Ahead For Bandwidth & Redundancy With an ever-increasing number of Ethernet-cabled devices being added in today’s automation and control networks, it is an industry best practice to allow

for sufficient bandwidth to handle current needs – with additional headroom to accommodate future expansion One factor often overlooked when it comes to maximising network uptime and performance

is redundancy. Two kinds of redundancy are key to maintaining uninterrupted signal transmission and maximum uptime.

The first is power source redundancy. Specifying switches that have dual power input capabilities means that if one power source fails, the other immediately takes over.

The second is data path redundancy. The daisy-chain network topologies used by many industrial plants to connect automated machinery and devices have one inherent flaw – if any link between two switches fails, the entire system could potentially go down, as the devices on one network segment can no longer communicate with devices in other segments. The solution is to ensure a built-in redundant data path into the network topology.

Design For End-To-End Integration Another trend that is gaining traction across the industrial sector is specifying network infrastructure components from a supplier that is capable of providing end-to-end, fieldproven Ethernet solutions – tailored specifically to end user applications and environments.

As many companies have discovered, taking a ‘total system’ approach can be more costeffective over the long run in terms of ease of maintenance, troubleshooting and upgrades.

And, an integrated system typically results in greater reliability in delivering optimal transmission performance – as well as increased peace of mind for those responsible for optimising network performance, day in and day out.

For more information, ENTER No: 0782

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

70

Review

2010

Asia Fruit Logistica Asia Fruit Logistica took place from September 8 to 10 this year at the HKCEC Hong Kong Convention & Exhibition Centre, and attracted 304 exhibitors from 30 different countries. This is a 34 percent increase on the previous year.

The three-day event attracted more than 4,100 visitors, a growth of 20 percent compared to last year. Trade visitors came from 60 different countries around the world.

They included companies and organisations from all over Asia, including a record participation from China, South Korea, and

Trade buyers, who account for more than 90 percent of all trade visitors to the event, included leading supermarket chains from emerging consumer

annual fresh produce business conference, was attended by some 500 delegates from 35 different countries.

The next installation of

(Front, right to left) Vincent Fung, acting commissioner for tourism, Gerald Lamusse, MD of Global Produce Events, and Chris White, MD Fruitnet Ltd

Japan, as well as from major supplying countries such as the US, France, Italy, Netherlands, Australia, New Zealand, South Africa, Chile, Peru and Argentina.

“More than 40 percent of exhibitors are based in Asia, up from the previous year,” said Gérald Lamusse, MD of Global Produce Events GmbH.

markets such as China, India, Russia as well as from Europe and the US. Three-quarters of all trade visitors hold key management positions in their companies, with 91.2 percent of all visitors rating the event as good to excellent, according to official surveys.

Asiafruit Congress, Asia’s

the event will take place from September 7 to 9, 2011 at the HKCEC Hong Kong Convention & Exhibition Centre.

HKCEC Hong Kong Convention & Exhibition Centre Hong Kong, SAR China September 8 to 10, 2010 ______________________ Enquiry No: 0790

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.

Ingredients.

Equipments, Wine& &Spirits, Spirits,Equipments, Equipments,Supplies, Supplies,Storage, Storage,Services Services& & Wine RelatedTechnology TechnologyforforHotel, Hotel,Catering, Catering,Restaurant, Restaurant,Cafe, Cafe,Supermarket.

Supermarket.

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Food Herbal& &Health HealthFood Foodand andFood FoodSupplments.

Supplments.

Herbal Franchising& &Licensing.

Licensing.

Franchising SUPPORTED SUPPORTED BYBY : :

ExhibitionOrganizer OrganizerKRISTA KRISTA EXHIBITIONS Exhibition EXHIBITIONS BlandonganNo.28d/g No.28d/g. Jakarta . Jakarta11220.

11220.Indonesia Indonesia Jl.Jl.Blandongan Phone+62 +6221216345861, 6345861,6345862, 6345862,6334581, 6334581,6345002 6345002 Phone Fax+62 +626340140, 6340140,6342113 6342113 Fax Email: info@kristamedia.com : info@kristamedia.com Email Enquiry Number 2658 Website: www.kristamedia.com : www.kristamedia.com Website

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

72

Preview

2010

Food Ingredients India FOOD Ingredients India (Fi India) takes place in Mumbai, India, from October 22 to 23, at the Bombay Exhibition Centre.

Fi India gives access to companies in the growing market of food ingredients customised for Indian food professionals.

This creates opportunities for those associated with the food industry to invest, tap on new suppliers and future customers, and expand their brands. The packaging industry witnessed a healthy volume growth in the year 2009.

The exhibition promises to bring together thousands of buyers and sellers from food manufacturers, processing specialists, service providers and food industry consultants.

It features a cross sector representation with companies showcasing ingredients for food & beverages, food & dietary supplements, functional foods, health foods, medical remedies, cosmetics, nutraceuticals, natural foods and organic foods.

It will also feature a two-day modular conference. Speakers will discuss diverse topics such as food industry regulations, innovations in ingredient, bakery, confectionery, beverages, dairy, cold chain and packaging.

India being one of the world’s major food producers accounts for less than 1.5 percent of international food trade. This indicates vast scope for both investors and exporters. The industry requires about Rs 29,000

crore (US$6,263.50) in investment over the next five years to create necessary infrastructure, expand production facilities and technology to match the international quality and standards.

The country’s middle class segment will hold the key to success or failure of the processed food market in India. Of the country’s total population of more than one billion, the middle class segments account for about 350 to 370 million. The profile of the middle class is changing steadily. This is conducive to an expansion in demand for readyto-eat Indian-style foods.

Bombay Exhibition Centre Mumbai, India October 22 to 23, 2010 ______________________ Enquiry No: 0791

Enquiry Number

2656

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010

74

2010

Preview Interfood/AllPack Indonesia INTERFOOD/ALLPACK Indonesia 2010 will be held from October 27 to 30 at the Jakarta International Expo, in Indonesia’s capital. The event will include among its features processing and packaging for food & beverage as well as pharmaceutical, refrigeration, automation, material handling, quality control & testing system, bottling and canning.

Over 150 exhibitors will showcase their products and services in the 8,300 sq m event hall. Other than local exhibitors, visitors can also look forward

to exploring exhibits by more than 35 overseas participants.

Visitors to the show are expected to come up to 17,000 people, with an estimated 5,000 from other countries.

“In Indonesia packaging industry is grow together with the user’s industry. The highest usage in food and beverage sector which reached almost 70 percent,” said Ariana Susanti, Director of Indonesian Packaging Federation (IPF).

Her statement is support by data in GAPMMI / Indonesia Food

and Beverage Association. This industry growth has grown higher between 2004 – 2009. In 2008, there was a growth of 25 percent while in 2009, the growth was seven percent, due to the global crisis. However, for 2010, a growth of 10 percent is expected.

The event, organised by Krista Exhibitions, is held in conjunction with AllPrint Indonesia, AllPlas Indonesia and IPEX 2010.

Jakarta International Expo Jakarta, Indonesia Oct 27 to 30, 2010 ______________________ Enquiry No: 0792

Enquiry Number

2679

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13 – 15: HEALTH INGREDIENTS JAPAN 2010, SAFETY & TECHNOLOGY JAPAN 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

23 – 24: FOOD INGREDIENTS INDIA Bombay Exhibition Centre Mumbai, India UBM International E-mail: bipins@ubmindia.com Web: fiindia.ingredientsnetwork.com ❑ 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

29 – 31: FOOD & BEV TECH Bombay Exhibition Centre Mumbai, India Confederation Of Indian Industry E-mail: anil.padwal@cii.in Web: www.foodbevtech.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

ASIA PACIFIC FOOD INDUSTRY

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October

November 10 – 11: CHINA INTERNATIONAL FOOD SAFETY & QUALITY CONFERENCE + EXPO Longemont Hotel Shanghai, China World Services E-mail: info@infoexws.com Web: www.chinafoodsafety.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: EUROTIER International DLG Exhibition for Animal Husbandry & Management Hanover Exhibition Grounds Hannover, Germany DLG E-mail: expo@dlg.org Web: www.eurotier.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: SEOUL PACK 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 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

CALENDAR OF EVENTS 2010 / 2011 2011 February 8 – 10: FOOD AND HOSPITALITY EXPO Bahrain International Exhibition And Convention Centre Sanabis, Kingdom Of Bahrain Bahrain Exhibition And Convention Authority Web: www.foodexpbh.com Email: mahesh@beca.bh ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9 – 11: FRUIT LOGISTICA Messe Berlin Berlin, Germany Messe Berlin GmbH Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: BIOFACH Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

United Nations World Food Programme Regional Bureau for Asia (Bangkok)

WFP is the largest multilateral food aid organization helping more than 110 million people in 80 countries, with an annual budget of more than US$ 3 billion. The Regional Bureau for Asia in Bangkok is looking for candidates for the below position.

FOOD TECHNOLOGY CONSULTANT (2 MONTHS) Under the overall supervision of the Regional Director, the Consultant will be responsible for performing the following functions: ■ Assist WFP with the identification and development of ready-to-eat food(s) appropriate for distribution in humanitarian emergencies ■ Engage with Asian companies that would be interested and capable of meeting WFP needs for rapid deployment of emergency foods ■ Develop purchasing contracts and/or long term agreements with suppliers which enable rapid procurement and deployment of these foods ■ Define ready-to-eat meal specification that includes lab test methods for each parameter to be analyzed QUALIFICATIONS: ■ At least 5 years experience in procurement of ready to eat foods for commercial food industry or food retail business and production capacity of food processing companies in Asia ■ Excellent command of written and spoken English ■ Willingness to travel Please send application letter and CV via e-mail to bangkok.logisticsVA@wfp.org Deadline for Application: 31/10/2010

March

❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: PROPAK VIETNAM Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

Enquiry Number

2723

April 6 – 9: FOOD AND HOTEL INDONESIA Jakarta International Expo Jakarta, Indonesia Pamerindo Indonesia E-mail: enquiry@iemallworld.com Web: www.allworldexhibitions.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 15: RFID WORLD ASIA Suntec Singapore International Convention and Exhibition Centre Singapore Terrapin E-mail: enquiry.sg@terrapinn.com Web: www.terrapinn.com/2011/rfid/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: FOOD INGREDIENTS CHINA Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 29: THAIFEX WORLD OF FOOD ASIA IMPACT Challenger Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.koelnmesse.com.sg/sites/ worldoffoodasia/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 12 – 14: VIETFISH Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) Web:www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: PROPAK ASIA BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: cassandra@iemallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

Only short-listed candidates will be contacted.

WFP IS AN EQUAL OPPORTUNITIES EMPLOYER

15 – 17: ETHNIC FOODS EUROPE Brussels Exhibitions And Conference Centre Brussels, Belgium Expo Communications Email: info@ethnicfoodseurope.com Web: www.ethnicfoodseurope.com

E-mail: interpack@messe-duesseldorf.de Web: www.messe-duesseldorf.de

May 12 – 18: INTERPACK PROCESSES AND PACKAGING Düsseldorf Fairgrounds Düsseldorf, Germany Messe Düsseldorf

July 13 – 15: PROPAK CHINA Shanghai New International Expo Centre (SNIEC) Shanghai, China China International Exhibitions E-mail: Propak@chinaallworld.com Web: www.propakchina.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

Product Catalogue Vacuum – the best way to convey materials!

6029

6036 Enquiry Number

www.piab.com

Enquiry Number

PIAB Asia Pte Ltd 4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625 Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com

Enquiry Number

Enquiry Number

6030

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Advantages of the PIAB Vacuum Conveyor: • Simple to install • Dustless conveying • 316L acid-proof polished SS • Modular system • Minimum maintenance • Low noise level • Low energy consumption • Handle powders and granules • Approvals: USDA, FDA, 3A, ATEX

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