Page 1

ISSN 1755-0939

APRIL-JUNE 2015

2015 REVIEW


18

Editor Matt Matthews

20

Associate Editors Jessie Jorge Andrew Thomas Sub Editor Megha Marie Matt

NEWS

PAGE 03

TRAVEL CATERING EXPO PREVIEW

PAGE 18

Graphic Designer Aleena Susan John

FI ISTANBUL PREVIEW

PAGE 20

AFRICA BIG 7 PREVIEW

PAGE 22

Sales Manager Paul Thomas

GULFOOD REVIEW

PAGE 24

STARCH SOLUTIONS

PAGE 28

Production Manager Abdul Shareef

COCOA PRODUCTS

PAGE 30

FLAVOURINGS

PAGE 31

Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan

STABILISERS

PAGE 32

INGREDIENTS

PAGE 34

DIETARY FIBERS

PAGE 36

Head Office

BAG FILTERS

PAGE 37

Matt Media International Ltd. Woodgreen, London N22 5AR, UK E-mail: gulfag@emirates.net.ae Web site: www.foodbusinessgulf.com

FFS MACHINES

PAGE 38

WEIGHING & PACKING

PAGE 39

INTEGRATED SOLUTIONS

PAGE 40

24

Middle East Office Al Saad Advertising & Publishing LLC. P O Box 25694, Sharjah, UAE Tel:+971 6 5639494 Fax:+971 6 5639449 E-mail: gulfag@emirates.net.ae Food Business Gulf & Middle East is designed to serve the fast growing Food, Fresh Produce, Ingredients, Bakery, Hotel, Hypermarkets, Restaurants & Catering industries in the Gulf and Middle East region by providing the expert information to our readers in our four comprehensive issues in a year. It is circulated through out Middle East region and world wide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.

28

Cover photo courtesy: Stern-WywiolGruppe_iStockPhoto

30

39

40

Food Business Gulf & Middle East is a sister publication of Gulf Agriculture. Printed & published by Matt MediaŠ Intl. Ltd.(U.K.) 2015

APRIL-JUNE 2015


NEWS

Pro Ecuador presents “Exotic Ecuador” to the School of Culinary and Finishing Arts Seeking to further introduce Ecuador high quality products to the food and beverage sector, Pro Ecuador, the trade and Investment promotion organisation of Ecuador in association with the School of Culinary and Finishing Arts (SCAFA), successfully presented to the school chefs the forum themed “Exotic Ecuador." Attendees were presented with important information about Ecuador, its natural regions, main exportable products, nutritional characteristics, benefits for the consumer, among other important facts that caught the attention of the chefs. All of this with the purpose of providing firsthand information about the quality and benefits of Ecuadorian products. Among the speakers present at the event were Christian Merizalde, Deputy Head of

APRIL-JUNE 2015

3

Commercial Office of Pro Ecuador in Dubai; Chef Francisco Araya, Academic Director of School of Culinary and Finishing Arts (SCAFA); and Catalina Oñate, General Manager of CI World Food Trading (CIWOT). “Due to high quality and significant benefits of Ecuadorian products and the increasing growing Food & Beverage sector in UAE, we as PRO ECUADOR are delighted to partner with prestigious institutions as the School of Culinary and Finishing Arts (SCAFA) and to have the opportunity to present Ecuador's diverse product offering to the F&B Industry,” said Merizalde. As an important part of the forum, CI World Food Trading, a UAE importer of Ecuadorian Products provided SCAFA with exotic Ecuadorian fruits for the audience to taste and discover new flavors. Also, utilizing various Ecuadorian fruits, the chefs of the school made delicious preparations for sampling that delighted the attendees.

FOOD BUSINESS GULF & MIDDLE EAST


4

“Angela's Dream” came true At the “Hannover Messe” trade fair Optima presented a machine system for “Lot Size 1”. The first “customer” at the Siemens booth was the German Chancellor Angela Merkel, who was presented a personalized perfume with the name “Angela's Dream” by Siemens CEO Joe Kaeser. The Optima Machine has the new multi-carrier transport system, developed in joint cooperation with Festo and Siemens. On the Optima line, any unique perfume can be produced at the press of a button - welcome to Industry 4.0. During the tour of the trade fair by German Chancellor Angela Merkel and Prime Minister Modi of India, the visiting politicians received information about production on Lot Size 1. A cause for amusement was a quip by the Siemens CEO Mr. Kaeser: “The next time the German Chancellor meets the US American presidential candidate, Hillary Clinton, she should present her with the perfume.” “But first of all, we'll create a fragrance for Angie”, was the Chancellors equally clever response, which contributed to the joviality at the trade fair booth. The Optima Moduline machine was fitted as a pilot machine line with the multi-carrier system. In this system, conceived and developed jointly by Festo, Siemens and Optima, the linear motor driven transport carriages move forward automatically to the different processing stages such as filling, closing and labeling as required. They can be inserted into or removed from the system for easy modification. This way the line is easily adjusted to different formats, other product types or seasonal requirements. A module for CO2 laser engraving has been integrated in the Moduline. Via tablet PC, visitors were able to enter their “order” to the Optima machine on a user interface and design their own labels. Further functions are also possible in order to provide customized, marketable products. To continue with the example of perfume: A few years ago, Optima had already built a machine for the complete packaging of personalized perfumes including their folding cartons. This process incorporated the selection of a flacon according to the respective order, an individually designed label, personally customized perfume compositions with basis, top and heart notes at the appropriate dosage levels and specific closure tops for atomizers.

FOOD BUSINESS GULF & MIDDLE EAST

NEWS

“As chefs we are always looking to source the highest quality products to meet the demanding UAE gastronomical clientele," said Chef Araya. "I believe that forums as “Exotic Ecuador” provide chefs with valuable knowledge about new and exotic products that will help boost our culinary preparations by presenting innovative tastes and that is what Ecuadorian products are bringing to the table.” Ecuador currently offers non-traditional fruits such as golden berries, passion fruit “maracuya,” naranjilla “lulo,” Soursop “Guanabana,” Pitahaya (Dragon Fruit), among other fruits such as bananas, mango and pineapple. The total value of Ecuador's non-oil exports to the UAE reached 7,376 tonnes to the value of USD 9.2 million in 2014 showing an increase of 41% from 2013.

Oman Refreshment Company increases production to meet growing market demand To meet the two-digit market growth from the carbonated soft drinks consumers, Oman Refreshment Company (ORC), a franchisee of PepsiCo International, has recently acquired a new production line from Sidel, the leading global provider of PET solutions for liquid packaging, which will enable the Omani bottler to increase their production capacity sufficiently. Since February 2015, ORC has been operating a Sidel Combi12 line which produces carbonated soft drinks in a 2.25 litre format at a speed of 18,000 bottles per hour. The new line will help the Omani company achieve efficiency and light weighting, as well as reduce consumption of raw materials and costs. “Our collaboration with Sidel started around 16 years ago. Since then, we have built a strong relationship based on mutual trust, reliability and efficiency,” said Youssef Ezzikhe, General Manager of Oman Refreshment Company. “With the growing local demand on our products and carbonated soft drinks in general, we approached Sidel again to obtain a production line which will enable us to increase production, and eventually achieve a stronger competitive edge.” ORC operates in different categories of the food and beverage market in Oman. Carbonated soft drinks category is their main forte, which includes Pepsi, Mountain Dew, 7UP, APRIL-JUNE 2015


NEWS

and other world famous PepsiCo products. In that category, they have an 89% market share. “One of the driving factors in our decision to choose Sidel again was the efficiency with which their machines operate and prompt response on after sales service. By using their machines, we will be able to increase production, cut cost and potentially reduce raw material consumption,” said RoselOcampo, Head of Operations at Oman Refreshment Company. According to industry estimates, Carbonated Soft Drinks was the most consumed beverage item in Oman with 362.4 million litres recorded at the end of 2014, and a Compound Annual Growth Rate (CAGR) of 8.3 per cent over the next five years. “In order for us to extend our services and solutions to a wider audience, we've established a solid presence in the region, and we are delighted to see the continuous success and growth that our customers are achieving. By providing innovative solutions, we are

APRIL-JUNE 2015

5

enabling them to keep up with the growth in the beverage industry not only in their local markets, but also at the regional and global levels,” said Clive Smith, Vice-President, Greater Middle East and Africa Zone at Sidel.

Models Demonstrate Ishida expertise Ishida will underline its market leadership in snacks packing solutions at Snackex Istanbul, showcasing a packing system for salt sticks and the iTPS™, the world's only fully integrated weigher and bagmaker system from a single manufacturer. The Ishida salt sticks packing system allows producers of fragile stick shaped snack products to maximise handling efficiency and packing speeds while minimising product breakage. It comprises a specially-designed Ishida multihead weigher combined with the company's advanced Atlas-204 ultrasonic bagmaker. Ishida says the system can reduce breakages

FOOD BUSINESS GULF & MIDDLE EAST


NEWS

6

by 30% compared with similar salt stick systems while delivering a top speed of up to 110 bags per minute. The weigher features specially shaped feeder troughs which help contain and direct the sticks, together with a funnel to ease the transition from feeder trough to weigh hopper. After weighing, an innovative alignment system gathers the sticks together in uniform order and gently transfers them into the bagmaker. The Atlas 204-USS ultrasonic bagmaker offers significant reductions in film and energy consumption to deliver excellent cost savings and sustainability benefits. Its ultrasonic technology uses sound pulses to agitate the molecules within the film, which causes them to vibrate and creates the heat required to seal the pack at the exact point where the seal is needed. Each pack is sealed from the inside out to provide an overall stronger and more homogenous seal. Film usage is substantially less - with the depth of the back seal, for example, reduced from 13mm to just 6mm — delivering an overall film saving of 11%, while energy savings of 40% can be achieved compared to standard heat-generated back and end seal operations. Ishida's iTPS™ (Integrated Total Packaging System) software supports the integrated operation of a 14-head Ishida RV multihead weigher and Atlas-124 bagmaker, providing controlled handling of fragile snack products for fewer breakages and excellent return on floor space The RV is Ishida's newest multihead weigher which delivers the highest levels of accuracy of any multihead weigher and, in addition to consistent weighing at close-to-zero giveaway, is now some 15% faster. With the Atlas's innovative double rotary jaw motion and superior control technology, the system offers speeds of up to 200 bpm with accurate film registration and tight bag seals while minimising raw material waste, film loss and downtime for film changes

Bold entrepreneurs redefine snacks No one — anywhere — forecast the big change that's sweeping over meat snacking. Five years ago, meat snacks were an unhealthy, male-oriented legacy category. Then start-up Krave revitalized the segment with new, FOOD BUSINESS GULF & MIDDLE EAST

more modern flavours and fresh packaging, gaining a new — and more female — audience along the way. Now, sales of meat snacks are surging upwards with growth of 20% annually for many countries over the period 2012- 2014. The unexpected rejuvenation of meat snacking reflects how much opportunity there is in snacking to innovate in unpredictable ways, to reinvent categories, to use new ingredients and product types and create new brands. “It's entrepreneurs like Krave, start-ups and small companies of all kinds that are grasping the opportunity to innovate with snack products in ways that were not imaginable five years ago, creating totally new propositions, new brands and new markets,” says Julian Mellentin, author of the new report from New Nutrition Business, Redefining Healthy Snacking: 20 Case Studies in Growth and Innovation. “The businesses that are proving successful are the ones that are creating new markets with new, differentiated snack concepts, often using new ingredients and processes, often sold under new brands (or old brands that have been boldly reinvented) with new messages,” adds Mellentin. “They do not follow the market with predictable products.” Soreen is a traditional cake brand that “boldly reinvented” itself after years of stagnation by boosting its fruit content, delivering a sustained energy message and providing its product in on-the-go snack formats — changes that have made it a cult success with athletes. The accompanying graphic shows how creatively companies are reinterpreting existing formats — using sprouted grains for extra nutritional benefits in baked snacks, for example, or crafting chips out of beans — and using totally new ingredients, such as chia seeds and insects, to make snacks that consumers had no idea they wanted. Snacking has become the number one strategic opportunity for companies around the globe. Consumers are willing to consider any type of food from any category as a possible snack. As Jon Sebastiani, founder and CEO of Krave, puts it: “Our competition is not only other jerky manufacturers. Any snack item is competing for 'share of stomach'.” And Daniel Lubetzky, founder and CEO of APRIL-JUNE 2015


NEWS

Kind bars, tells New Nutrition Business in the report that he sees plenty of further opportunity in snacking. “We're like at [square one] of a revolution because more and more people are on the go and require snacking options because of that; and more people are tired of putting stuff into their bodies that isn't recognizable. So they're looking for more healthful options.

Primland Chile: a fastdeveloping unit Primland® has been engaged in Chilean kiwi production since 1999, creating a subsidiary and investing in a production and marketing unit there (Curicó region). In 2015, the site was equipped with new cold chambers to rationalise its own industrial capacity: this is a rationale in line with that of the Group, which is developing internationally by incorporating all business lines. In 2013 Chile had to cope with bad weather conditions. A wave of frost affected the

APRIL-JUNE 2015

7

harvests and national production slumped by 60% during 2014. The 2015 season started with a 20% fall (compared to a normal year) due to the secondary effects of the 2013 wave of frost and a few incidents of a similar nature during the Chilean spring. Despite these unfavourable conditions for the sector, in 2015 Primland Chile announced it would maintain its volume of produce with 3,500 tons of Hayward kiwis. The Primland Chile orchards were not as affected by the cold snap because the entire technical team carried out extensive prevention work. With the help of technology and feedback from the Group, the installation of anti-frost systems proved to be effective. Commercially speaking, the enlargement of the network of producers, the involvement of the company in professional territorial organisations (Kiwi committee) and the constant quest for quality of products today ensure the Group is enjoying increasing renown and trust among its clients and partners.

FOOD BUSINESS GULF & MIDDLE EAST


NEWS

8

GEA receives order from Finnamyl in Finland for drying potato protein GEA Barr-Rosin has recently secured an order to supply Finnamyl Oy in Finland with a pneumatic drying and cooling system for potato protein. The new system will allow Finnamyl to process what would otherwise be an effluent stream from its potato starch plant, producing a valuable co-product. Finnamyl produces potato starch and potato starch products for food and technical (mainly paper industry) applications. The starch plant also produces fruit water, a proteincontaining stream which, being soluble, has traditionally been spread on fields as a fertilizer. One of Finnamyl's main process concerns was the preparation of the wet feed, which is sticky and requires specialist expertise to handle and condition it before feeding to the dryer. A key feature of the GEA Barr-Rosin

technology is its well proven feed preparation and dispersion system that promotes efficiency and product quality. Potato protein is heat sensitive and the more effective the feed dispersion, the more surface area is available to promote near-instant heat and mass transfer; this prevents overheating and the risk of consequent protein heat degradation. In combination with the selective recycle features of the Feed-Type Ring dryer, GEA BarrRosin was able to demonstrate the suitability of this technology and reference many other worldwide installations with similar, or even more challenging, applications. According to Will Pullen, Marketing Manager for the Agrifood market for GEA Barr-Rosin, it was not just the technology and the company's practical experience that secured the

Completely automated confectionery cooking and depositing systems Plant control innovations from Baker Perkins enable complete automation of cooking and depositing systems for confectionery. They are being introduced alongside significant developments that enhance three key components of the cooking process. This is a significant two-stage step forward in plant control. It introduces integration of the cooking system, plus linkage to the depositing and cooling operation for total plant automation from raw ingredient weighing to cooled candy. Operators control an entire line from a single HMI that includes full process visualisation, recipe management, calibration and alarm handling. At the cooking stage, accurate weighing and measuring of ingredients is critical: recipedriven controls provide full process visualisation and alarms for accurate set up and efficient operation. Removing manual input of recipes, plus precise automatic downstream control of critical process parameters including time, FOOD BUSINESS GULF & MIDDLE EAST

contract. “It was very important for the customer that we have local support,” he explained. “GEA Process Engineering in Helsinki is able to provide that support both during design, build and commissioning and for on-going maintenance during the whole life of the plant.” The new system will also be fitted with the company's robust ATEX Certified Explosion Vent Doors. Being robust, these re-usable, flushfitting, self-insulated doors are not liable to the process thermal cycling and pressure fluctuations which regularly cause standard venting panels to fail, resulting in reliable dryer protection without the burdensome maintenance needs often found with standard venting panels. The new plant will be commissioned in August 2015.

pressure and temperature, ensures quality and consistency. Linking depositing and cooling to the cooking system ensures that the flow of syrup to the depositor matches the required output, minimising costly waste. Equipment upgrades cover the Autofeed ingredient weighing and mixing system; Microfilm cooker; and Colour and Flavour Addition (CFA) system. The new Autofeed, Microfilm and CFA are all modular and specified to individual requirements. All are re-designed and reengineered to meet and exceed requirements for hygiene, ease of cleaning and maintenance and reliability. Hygienic components and materials are used throughout. The Autofeed automatically weighs and mixes dry and liquid confectionery ingredients in batches — it is a proven, accurate and reliable method of slurry preparation. Several freestanding units have been consolidated into a skidmounted system occupying much less floor space. The Microfilm cooker is used over a complete range of sugar and sugar-free confectionery products. The swept thin-film APRIL-JUNE 2015


NEWS

process is extremely rapid and delivers consistent high quality on every product. A new pressure dissolving system brings significant process and cost benefits. Previously, recipes included around 23% water. With pressure dissolving, the recipe water content can be reduced to around 15% as the higher pressure permits higher temperatures and increases saturation levels. With less water in the syrup less energy is needed to evaporate it during cooking, reducing energy and water consumption. An optional mass flow meter can be added to ensure a precise, even flow of product to the depositor. It also protects the rotor from damage by preventing operation without product or with water. Additional energy saving features include an indirect condenser to minimise cooling water consumption, and systems to recover energy from flash steam and flash vapour. The Colour and Flavour Addition (CFA) system accurately meters quantities of colours and flavours for mixing into the cooked syrup, between the Microfilm and depositor. Accurate metering ensures consistent product quality and reduces costs by avoiding excess addition rates. Incorporating colours and flavours into the syrup at the last minute minimises evaporation losses and allows rapid 'on the run' changes. The new modular design enables installations to be configured for the exact number of colours and flavours each customer uses, with heating, recirculation and mixing options available to hold the ingredients in optimum conditions. A choice of two system specifications has been introduced. Both feature a holding tank and a peristaltic pump, selected for hygiene and a high turndown ratio. In the standard system the pump runs at constant speed and manual refill is required. The high specification system includes a flow meter to improve accuracy and a APRIL-JUNE 2015

9

pressure sensor for level measurement that triggers a low-level alarm to warn operators when filling is required.

Tamani "Smart Hotel" in preparations for Expo 2020 Tamani Hotel launched a number of technical initiatives that will enable the transition to smart hotel ambitious plan compliant with Expo 2020, and the first of these initiatives, free high-

FOOD BUSINESS GULF & MIDDLE EAST


NEWS

10

speed Internet service provided in the entire hotel from rooms to public places. It also provides Tamani Connect system, which connects all the departments together to track the workflow and resolve all issues instantly, as well as Tamani Society, a private social network for staff to communicate together internally. Walid Al- Awa, General Manager at Tamani, said: “For some time hotel technology has been limited to online booking whilst TAMANI start with always on, free Wi-Fi web access. In line with our plan towards being a smart hotel, I am delighted

4B Braime Elevator names new operations director 4B Braime Elevator Components, a worldwide manufacturer of material handling and electronic components for bucket elevators and conveyors, has promoted David Wolstencroft to the position of “ Operations Director — 4B Chains”, within 4B Braime UK. “This appointment recognises both the huge contribution that David has made to the rapid growth of our Chain business and the role we need him to play in continuing its future David Wolstencroft growth”, said Nicholas Braime, Chairman of the 4B Braime Group. David first joined the company over 20 years ago as a young graduate engineer working under the guidance of Jim Mawson, before moving to the USA to work for 4B USA as Technical Sales Manager of the Material Handling Components. On his return to the UK, David took control of the Group`s Chain Division, managing the supply of Chain to all 4B's subsidiaries, helping them with the Technical Support for chain customers, and assisting them to significantly grow the Sales of Chain across the Group. At the same time, David has continued to greatly improve the operating efficiency of the UK Chain business. Founded in the 1971 as a subsidiary of The Braime Group, 4B Braime Elevator Components has been an industry leader in developing high quality, innovative, and dependable material handling components for the agricultural and industrial sectors. Today, 4B's product range includes 3 main product lines: bucket elevator components, conveyor chains and electronic monitoring systems. With offices in North America, Europe, Asia, Africa and Australia along with a worldwide network of distributors, 4B can provide practical solutions for applications in any location.

FOOD BUSINESS GULF & MIDDLE EAST

to announce the “connect system” here in TAMANI.” The “connect system” is a native application that operates on iOS and Android mobile devices for hotel associate to accept/create jobs and review guest profiles for personalized services. It has the innate business Intelligence to dispatch jobs based on runners' skill sets, availability and locations. Hotel associate can also make use of the ad-hoc messaging function for better communication. It is specifically designed for use in conjunction with centralized job dispatching system such as the web-based FCS e-Connect and the cloud enabled FCS c-Connect. With “connect system” installed on associate mobile devices, they are now able to deliver excellence in-service anywhere and anytime. Each service request can be tracked from start until completion. Al-Awa added that the Tamani team works very hard to benefit from the latest technologies in the world of hospitality that accelerate and update the services it provides, as well as provide training to the team to improve their professional and technical capabilities. Al-Awa stressed the importance of internal communication between the different task forces in Tamani through “Tamani Society”, the internal social network that provides all staff members creative social platform which enables them to exchange their news, reviews, photos and video clips, making it a more interactive work environment at the same time, it strengthens the social and functional ties between various departments as well as at the individual level.

5th Healthy Bars and Grain Snacks 2015 5th Healthy Bars and Grain Snacks 2015 was held on 5 & 6 February in Cologne, Germany. This meeting is part of the Healthy Bars and Grain Snacks Platform, where experts from retail, food manufacturers, health food companies, ingredient suppliers and processing and packaging manufacturers share their insights into this market. The experts agreed that huge opportunities exist in the healthy bar and grain snacks market if products are market correctly, taste well and meet consumers need. A broad range of topics related to healthy bars and grain snacks were discussed ranging from category insights and market trends, to APRIL-JUNE 2015


NEWS

manufacturing challenges and new ingredients. Also a broad range of consumer products were available to discuss and taste. Healthy bars and grain snacks are fast moving product categories, with lots of new developments and opportunities. Globally, the market of healthy bars has been growing at 17% in the past year. The expectation is that the market will continue to grow in double digits. In Germany, the average spending per buyer for cereal bars is Euro 5, for protein and energy bars it is Euro45. The market penetration for cereal bars is 25%, or 17 million German buyers, with 4.2 million buyers for fruit bars and 1.7 million for protein and energy bars (Source GfK). According to Mr. Egon Schiebel, Director at GfK, the market penetration of cereal bars has declined 1% during the last 4 years, where the market penetration of protein and energy bars has increased 40%. With more than 60% market share, the leading distribution channels in Germany for protein, whey and energy bars are drugstores. GfK presented with 20 other leading industry experts at the 5th Healthy Bars and Grain Snacks 2015.

President and CEO of Blendhub collects the most innovative company award Henrik Stamm Kristensen, president and CEO of Blendhub Corp., received on behalf of Blendhub Corp. the Most Innovative Company in the Region of Murcia Award. This award is given out every two years by the magazine Actualidad Económica. The publication recognized the contribution made by the Spanish company through its modular factory “Portable Powder Blending” (PPB), which allows the production of food powder ingredients anywhere in the world, and to respond more efficiently to the demands and immediacy that the international markets require. The president of Blendhub Corp. received the award from Ignacio Bofill, Advertising director of Actualidad Económica, during an event that was attended by a large group of representatives of institutions from the region of Murcia. The business awards of Actualidad Económica have a track record of twenty years and are delivered at a regional and national APRIL-JUNE 2015

11


NEWS

12

level recognizing, aside from efforts in innovation, other categories including: Best entrepreneurship, Best public initiative, Revelation, International strategy, and Employment creation. On the other hand, Blendhub Corp. received a mention in the fifth edition of the Laurel Prize for their support to the inclusion of workers with intellectual disabilities. These prices are awarded by FEAPS Murcia, the Federation of Organizations for Persons with Intellectual Disabilities from Murcia, Spain. Blendhub Corp. is a company specialized in the formulation and food powder blending that creates solutions, services, and equipment for the Agri-food industry. It develops open formulas and is a pioneer in a new category, SMART Powder Blends, which represents a sustainable business model based on transparency in price and know-how, informing clients about raw materials, fixed and variable costs and benefits margin, and opening its IP licenses.

Whey protein flexes its muscles in the fight against sarcopenia Arla Foods Ingredients is predicting a long-term increase in demand for whey protein ingredients suitable for use in products that address sarcopenia in seniors. Sarcopenia is the loss of muscle mass with advancing age and is common in elderly people. It occurs as seniors become less active and consume less dietary protein, which results in a reduction in lean body mass that can impair movement and increase the risk of injury. The recommended daily dietary intake of protein is currently 0.8g per kg of body weight — but nearly 40% of people over the age of 70 do not achieve this. In combination with the reduction in activity levels associated with ageing, the consequence of this is that an estimated 15% of people over 65 and 50% of people over 80 years will experience sarcopenia and its related physical limitations at some point. The problem of sarcopenia is only likely to worsen as a result of the world's ageing population. The UK, Germany, France and Italy each has in the region of 11 million people aged over 65, according to Euromonitor. In the US the figure is 46 million, and the picture is similar in major FOOD BUSINESS GULF & MIDDLE EAST

growth markets such as South Korea, Russia, Argentina and Brazil. Peter Schouw Andersen, Business Development Manager for Performance Health & Nutrition at Arla Foods Ingredients, said: “This year, Europe will have twice as many consumers aged 55 to 74 than young people aged 15 to 24 — a trend that is mirrored elsewhere in the world. This means that growing numbers of consumers will suffer from sarcopenia and its symptoms. In turn, this creates a significant opportunity to develop convenient, tasty and healthy food and drink products that help seniors get more high quality protein into their diet and prevent or even reverse sarcopenia.” Peter added: “The benefits of whey protein are well documented. It is more rapidly absorbed by the body compared with other protein sources and is known to increase muscle protein synthesis after exercise in both young and older people. Whey also offers a highly nutritional amino acid profile and is particularly rich in leucine, which initiates muscle protein synthesis. This package of benefits makes whey ingredients the perfect solution for addressing sarcopenia.”

Global visibility and monitoring to your in-transit cargo on those longer trips Locus Traxx Worldwide today introduces GO XL, a premium monitoring and tracking device that combines the very best of the SmartTraxx technology, with a 60 day battery life. “The GO XL represents a significant milestone for Locus Traxx in our continued efforts to deliver the very best technology and service to our customers,” said David Benjamin, President and CEO of Locus Traxx Worldwide. “Not only by providing global visibility and monitoring to in-transit cargo but by setting a new standard in real-time temperature and location monitoring devices.” Tracking your ocean container cargo has never been easier than with the GO XL. Our GO XL has a 60 day battery life which will help you monitor the temperature of your cargo as it travels around the world, while at the same time being as user friendly as our GO. Simply pull on the tab and place it in the container, and be prepared to receive a standard set of status events to your computer or tablet. APRIL-JUNE 2015


NEWS

Healthy juices look good in pet bottles 250ml and 500ml clear PET bottles from RPC Containers Llantrisant are helping to convey the health and wellness values of a new range of organic, cold pressed juices, super-food smoothies and cleanses. The Juice Well is a cold pressed juice bar in Soho, London founded by restaurateur Will Ricker, the man behind La Bodega Negra, and Joe Cross, of Fat Sick and Nearly Dead. The bar promotes a healthier eating pattern through increasing the daily intake of fruit and vegetables. In cold pressed juices the plants' cells are crushed slowly to release the nutrients without altering, heating or destroying them in any way. Nutrients are delicate and sensitive to heat and light so they will always be damaged by pasteurisation. The Juice Well's cold press system optimises the extraction process to get the most nutrients out of raw vegetables and fruit. The company also offers one or three day

APRIL-JUNE 2015

13

juice cleanses with six juices, to be drunk daily, to help detox the liver, kidney and blood. As well as the bar, The Juice Well has now established a nationwide UK delivery service for its juices. The PET bottles from RPC Llantrisant enable the colourful juices to be clearly visible to maximise their impact on shelf, with plenty of room for the label that details the healthy ingredients. The bottles are lightweight and easy to handle to maximise consumer convenience — and their lightness is also an important benefit for the home delivery service. In addition, the bottles are fully recyclable. The Juice Well says that since the fast food boom, our daily intake of plant food has dropped from 25% to just 7% while heart disease, obesity and diabetes have been on the climb. Just one bottle of its juice doubles a person's daily intake. “Our juices have important health benefits but they also taste good,” explains Georgie Coventry of The Juice Well. “Our packs therefore

FOOD BUSINESS GULF & MIDDLE EAST


NEWS

14

had to look appealing on-shelf while conveying their health message and reflecting the quality of the juices. The bottles from RPC Llantrisant have proved to be the ideal solution.”

Flexible and reliable packaging solutions for the Life Science and Healthcare industry At ACHEMA, which takes place in Frankfurt from 15 to 19 June, MULTIVAC will be presenting in Hall 3.1 (Stand C47) its innovative packaging, labelling and marking solutions for the Life Science and Healthcare industry, and among these will be a compact thermoforming packaging machine for packing products in small batch sizes. With the R 081 thermoforming packaging machine, MULTIVAC will be showing a new entry-level model that is designed for packing products in small batches. The R 081 is also suitable for cleanroom applications and can be used for producing both vacuum packs and modified atmosphere packs with reduced residual oxygen content. The machine is equipped with electrical lifting units, which contribute among other things to a consistently high level of sealing quality. In addition to this, MULTIVAC will also be showing a thermoforming packaging machine in the MULTIVAC Clean DesignTM for the GMPcompliant packing of sterile medical products. The machine can run both flexible and rigid films as well as Tyvek® and paper-based packaging materials. MULTIVAC's proven drawer system provides for frequent, reproducible and quick format change. This machine also makes changing the cutting tool of the complete cutter significantly easier. This means that the machine is very flexible when it comes to packing different products in different batch sizes. In the interests of reliable line clearance, the area for product processing is strictly separated from the area of the machine equipment. Transparent enclosures with large doors protect against environmental influences and, thanks to perfect overview of the process, they increase the security of the packaging procedure against any products being lost. For tray packaging requirements, MULTIVAC will be presenting the T 260 traysealer, which is a packaging system that has been developed for the specific demands of the medical sector and pharmaceutical industry. The sealing die of the T 260 provides controlled sealing pressure FOOD BUSINESS GULF & MIDDLE EAST

and precise temperature distribution, so that a reproducible packaging procedure is assured. As regards packing in film pouches, the C 200TC and C 300TC chamber machines will be presented at ACHEMA. These have permanently heated sealing bars and therefore offer a high level of process reliability and reproducibility. These chamber machines can also be calibrated and validated. In the sector of labelling and marking solutions, MULTIVAC will be showing the MR 335 folding carton labeller, which seals the closing tabs of medication cartons against tampering by means of sealing labels. The tabs can also be printed with serial barcodes, which are used for authenticity checking and traceability marking. The labeller features a GMP-compliant design and construction. It can be combined with various printing and monitoring systems.

Cool Logistics Asia to focus on perishable logistics cost control New ways to control rising perishable logistics costs will take centre stage at the 1st Cool Logistics Asia conference, taking place on 2 September in Hong Kong to coincide with the opening day of Asia Fruit Logistica, Asia's leading international trade fair for fresh fruit and vegetable marketing. "In developed countries, the cost of cold chain logistics as a percentage of a product's retail price is between 10% and 15%. In China, it can be as high as 50%," says Clement Lam, Director and General Manager, Swire Pacific Cold Storage (SPCS), the leading cold store operator in Australia and Vietnam and one of the top five operators in the US. SPCS has benefitted from knowledge transfer from its US and Australian cold chain businesses, but in terms of China it was "effectively ground zero, a greenfield investment," according to Lam. As of the third quarter of 2014, the company's first two wholly owned cold storage facilities — one at Fengxian, near Shanghai and the other at Langfang, in Hebei province — are now operational. In his speech at Cool Logistics Asia, Lam will assess cold chain capacity demand across the Asia Pacific region. A perspective on India, the world's second largest cold chain market, will be provided by Pawanexh Kohli, CEO of CrossTree TechnoVisors. Kohli is also chief adviser to the APRIL-JUNE 2015


NEWS

National Centre for Cold chain Development, which has been tasked to create an integrated cold chain for perishable agriculture and horticulture produce across India. According to a recent study by the Institution of Mechanical Engjneers, USD 15 billion will be spent on expanding India's cold chain in the next five years. TechSci Research's report India Cold Chain Market Forecast & Opportunities 2019 forecasts that the Indian cold chain market will grow at a CAGR of around 23.88% during 2014-19. In his speech, Kohli will focus on the development of perishable gateways in Gujurat, including port connectivity via a network of ICDs and review revolutionary cooling techniques using up to 100% recycled energy. He is also expected to discuss the creation of a new framework for dedicated refrigerated intermodal rail operations in India. While rail-based intermodal operations,

APRIL-JUNE 2015

15

especially for reefer shipments, are usually limited by distance and operational constraints, shipping remains the preferred method for transporting high volumes of reefer containers between different continents using special reefer units developed by companies such as Carrier Transicold, Daikin and Thermo King. However, could there be an alternative in the future? Henrik Christensen, President Global Logistics of KTZ Express Kazakhstan, will prove that it will soon be possible to 'extend the cold chain between Asia and Europe' by using selfpowered reefer containers (rather than gensets) initially for high value cargoes such as pharmaceuticals between China and Germany. "As manufacturing centres in China are moving further inland away from the coast, the advantage offered by container vessels connecting Shanghai or Hong Kong with Hamburg or Rotterdam could be challenged by direct temperature-controlled rail links

FOOD BUSINESS GULF & MIDDLE EAST


NEWS

16

between Chongqing and Duisburg," said Alex von Stempel, Managing Director, Cool Logistics Resources. .

Supporting potato trade with the Canaries

Each year, large quantities of GB ware and seed are exported to the Canary Islands. Potato Council's head of seed and export, Rob Burns, updates on the current difficulties affecting this long established trade agreement. “While no one knows the exact date of the potato's arrival Europe, its entry point was probably Spain's Canary Islands, where traditional potato cuisine plays an important part of their culture,” says Rob. The islands' population of 2.1 million is supplemented by a further 9 million tourists each year and the islands' domestic potato production cannot sustain the high level of demand. “This makes it a regular destination for 30,000 tonnes of high quality GB ware, predominately from Essex. The Canaries also import our high quality, high health seed stocks for replanting.”

This season has been especially frustrating and costly for some of our exporters. Nearly 2% of ware consignments were rejected due to the presence of soil and a small number of seed consignments were also rejected for being above disease tolerance levels. “The Canary Islands has a different plant health status to the rest of Spain and is treated by the EU as a 'third country'. This means consignments are required to be inspected by Plant Health Inspectors and accompanied by Phytosanitary Certificates which confirm that they meet all the importing country's requirements,” says Rob. In order to understand the reasons for the rejections and find ways to reduce these occurring, Defra has been working through the British Embassy in Madrid since before Christmas to build relationships with key personnel with MAGRAMA (Spanish Ministry of Agriculture), the authority which oversees import controls and enforcement on the islands. “It's imperative that rejection issues are swiftly resolved,” notes Rob. “This long standing trade arrangement is recognised as important to both the UK and Spain.” Defra's discussions with MAGRAMA, have

High performance software for cake production One of Germany's leading manufacturers of frozen cakes and flans is using bespoke software from CSB-System to help maximise production and planning efficiencies and provide full traceability. Established in 1988, Pfalzgraf Konditorei, based in the Black Forest, produces 30,000 flans and cakes every day for sale via specialist wholesalers. With the continuing growth of the business, the IT solution from CSB-System has enabled the company to control the entire valueadded chain. The CSB-System is used as part of production scheduling with raw material requirements calculated from the recipe and the number of products to be manufactured, and then sent

directly to suppliers. In goods receiving, this information is also made available along with other critical details for individual products such as shelf life or temperature storage requirements. Goods from suppliers which already have an EAN 128 bar code are scanned by a mobile data recording unit, which eliminates the need for the time-consuming manual inputting of information. Raw materials without this code are provided with a self-printed bar code label by warehouse staff, which includes all the relevant information for the subsequent stages. For each production, goods are booked out as required and weighed and prepared in preparation rooms upstream of the four production lines.

FOOD BUSINESS GULF & MIDDLE EAST

CSB-Racks®, the company's speciallydesigned industrial workstation for automated data capture, are linked directly to the scales and ensure that all required work steps are carried out in line with specifications. Operators have to confirm each stage on the screen for the process to continue, thus ensuring production and recipe consistency. Following production, each finished cake and flan can be broken down by the system into its individual raw materials and primary packaging through the EAN-code and batch number provided by the CSB system. This enables Pfalzgraf to guarantee full traceability of its products — from receipt of goods, through production and to packing and dispatch — both internally and for its customers.

APRIL-JUNE 2015


NEWS

17

confirmed that the Canary Islands regulations are interpreted as meaning a 'zero tolerance' for soil on imported material. This is based on the Canary Islands Order of 12 March 1987, which lays down plant health rules for the importation, exportation and transit of plants and plant products.

Successful partnership continues to bear fruit A range of high quality fruit compotes and desserts from specialist French manufacturer Lucien Georgelin are now available in handy To-Go snack packs, developed in collaboration with RPC Bebo Bouxwiller. Meeting increasing consumer demand for on-the-go snacking, the new multilayer 68mm pots are thermoformed in polypropylene and feature an EVOH barrier to give the products a long ambient shelf life. They are foil sealed and the lid incorporates a spoon for easy eating on the move. The transparent packs help to maximise the visual appeal of the fruits while eye-catching labels further enhance on-shelf image and appeal. For over 30 years Lucien Georgelin has been known as a specialist in the production of preserves and fruitbased products with traditional flavours. The company sees huge potential for new product introductions in the fast-growing take-away and snacks sector. RPC Bebo Bouxwiller and Lucien Georgelin have enjoyed a successful longstanding working partnership in the development of a range of packaging solutions and the companies will continue to work together to realise these future opportunities.

International Coffee & Tea Festival organisers to address demand for professional development of baristas and coffee aficionados As UAE customers become more discerning and demanding about the freshness, quality, and flavour of their coffee, cafes and coffee houses in the region are recognising the need to recruit trained staff and improve skills of existing baristas to enhance their overall service and produce a better product. The increasing competition within the café industry is leading to a heightened consumer awareness of quality and coffee drinkers are now being very selective about which café they prefer to patronize. Creativity and quality in the cup now plays a key role in how much money a café makes each day.

APRIL-JUNE 2015

FOOD BUSINESS GULF & MIDDLE EAST


T R AV E L C AT E R I N G E X P O P R E V I E W

18

T

he Travel Catering Expo (TCE) has recorded a 10 per cent growth in the number of exhibitors for its second edition which will be held, alongside the 15th Airport Show, at Dubai International Convention and Exhibitions Centre (DICEC) from May 10 to 12. Total exhibitors are expected to reach 47 for the region's fastest-growing travel catering B2B show to be held under the patronage of His Highness Sheikh Ahmed bin Saeed Al Maktoum, President of Dubai Civil Aviation Authority (DCAA), Chairman of Dubai Airports and Chairman and Chief Executive of Emirates Airline and Group. It is supported by DCAA, Dubai Airports, Emirates Flight Catering (EKFC) and Food Point. Among the sponsors are Italian Footwear Solution, Les Grands Chais de France, Sanaye Plastic Khouzestan, Saudi Airlines Catering Company (Hajj & Umrah Catering), JiangSu Canasin Weaving Company, Henan Hengtai Aluminium Technology Company. Among the countries which will be represented at the Expo for the first time are India, Kuwait, Kenya, Lithuania, Malaysia, Malawi, Singapore, Sri Lanka, Switzerland and Thailand. The launch edition brought together 43 exhibitors from 14 countries and about 1000 professionals and decision-makers from 28 countries attended. It had 13 hosted buyers from seven countries. This year's Expo will take place on 1800 square metres exhibition space with the anticipated participation of 2000 trade visitors from over 20 countries. Daniyal Qureshi, Group Exhibition Director at Reed Exhibitions Middle East, organizers of TCE, Airport Show and Global Airport Leaders

FOOD BUSINESS GULF & MIDDLE EAST

TRAVEL CATERING EXPO REGISTERS GROWTH IN EXHIBITORS Forum (GALF), said: “One of the strongest indicators of the show's importance is the large attendance from virtually every important airline in the GCC and many others across the region. Airlines are looking increasingly at Travel Catering solutions to differentiate themselves from competitors and provide a more enjoyable passenger experience.” He added: “The Expo attracts new products, ideas and technologies and regional airlines are committed to the event to meet the global and regional suppliers that can help them deliver a better passenger experience and achieve greater passenger loyalty. The event has established itself as the most important platform in the Middle East for international travel catering suppliers to meet with regional airline, airport and catering buyers.”

APRIL-JUNE 2015


F I I S TA N B U L P R E V I E W

20

INGREDIENTS, SOLUTIONS & INNOVATIONS

A

s the only dedicated food ingredients tradeshow in the region, Fi Istanbul will be held in ICC Istanbul from 12-15 May 2015. The show will offer an access to over 200 suppliers showcasing the latest industry solutions. The success of the show demonstrates the high demand for the very latest ingredients, solutions, innovations and networking opportunities and reflects the high growth rates the food industry is experiencing in Turkey and the surrounding region. By visiting Fi Istanbul one can gain access to the regional food market. Additionally the show will offer an opportunity to meet over 200 food ingredient suppliers from Turkey, the Balkans, Central Asia, Middle East and North Africa - all in only 3 days and in one single location!. The show will guarantee a networking with over 4,500 attendees. Fi Istanbul is the ideal business platform for food manufacturers expanding overseas looking to source the most cost-effective ingredients.

FOOD BUSINESS GULF & MIDDLE EAST

This show brings together key local, regional and international buyers with the most cost effective suppliers of food and beverage ingredients. Fi Istanbul Features Trendzone: Learn about the top 10 global trends in the F & B industry. View both global and regional product examples and find inspiration for your next big product launch. Natural Ingredients: As result of increasing demand in the region for natural and organic products, Food ingredients Istanbul 2015 featuring exhibitors offering the latest and most innovative natural and organic certified ingredients in the industry. Discovery Tours: Take a self guided, trend specific tour at your own speed with the guided trail maps Learn about key trends while finding the perfect exhibitor to help you realise your product goals. The major show supporters of fi Istanbul are GIDAKAT and KOSGEB. GIDAKAT is the Association of Food Additives & Ingredients Manufacturers.

APRIL-JUNE 2015


AFRICA BIG 7 PREVIEW

22

S

John Thomson of Exhibition Management Services, organisers of the event

even years after its inception, FoodBiz Africa is still the most popular component show of Africa's Big Seven (AB7), the biggest food and beverage exhibition on the continent. When FoodBiz Africa first appeared at AB7 in 2008, it proved an instant sensation, attracting the highest percentage of buyers in any category. Last year it won outright, with 38% of AB7 visitors primarily targeting the sector! Africa's Big Seven takes place from 21-23 June 2015 at Gallagher Convention Centre, Midrand. “Over the past five years, FoodBiz Africa has consistently made the podium as one of the three most popular component shows of AB7,” says John Thomson of Exhibition Management Services, the organisers of the well-known show. “The FoodBiz Africa expo showcases hospitality, retail and institutional catering equipment and supplies; food preparation and preservation equipment; packaging, warming, heating and refrigeration equipment — all massive components of the food industry.” “Since launching Africa's Big Seven as an Africa-only event in 1984, we have grown its exhibitor profile to 35 countries and 225 exhibiting companies as of this year,” adds Thomson. “For 2015 we have many new first-time exhibitors from France, Denmark, Belgium and Eastern European countries such as Estonia, Ukraine, Lithuania and Russia. This year will see the best and biggest AB7 ever.” Some countries have had import and export sanctions lifted, and are now looking at Africa for new business opportunities. Africa's Big Seven is the ideal networking platform to do this. But time is short; space is almost sold out - currently, AB7 only has eight stands available.

FOODBIZ AFRICA TOPS AB7 POPULARITY POLL AGAIN! establishments. General Manager Tshidi Mkhosana was delighted with the results of FEDHASA's participation at AB7. “I was concerned AB7 might not be the right platform for us, but visitor response was highly encouraging. We generated 130 positive leads and over 70 stakeholder contacts; in fact many visitors were very keen to be represented by FEDHASA, and some stakeholders were interested in forming partnerships with us.” FEDHASA Membership Manager Veronica Daniels says exhibiting at AB7 2014 created great visibility for the association. “All our visitors were highly interested in what we do for the hospitality industry, and many signed up as members on our stand,” says Daniels. “We really appreciate the exposure from the show; it was incredible and definitely worth attending.” AB7, the continent's largest food and beverage trade exhibition, provides a powerful networking platform for the world to find business in Africa. This seven-in-one trade show incorporates several related exhibitions, including the Pan Africa Retail Trade Exhibition, AgriFood, FoodTech Africa, DrinkTech Africa, Interbake Africa, Retail Solutions Africa and FoodBiz Africa. The Halal pavilion will again form part of the Expo as a major attraction for companies interested in the latest Halal products.

Hospitality Association Returns to AB7 The Federated Hospitality Association of South Africa (FEDHASA) will exhibit for the second time this year, following its successful debut at AB7 2014. FEDHASA represents the hospitality industry in South Africa and encompasses hotels, restaurants, conference centres, caterers, self-catering accommodation and home hosting FOOD BUSINESS GULF & MIDDLE EAST

APRIL-JUNE 2015


GULFOOD REVIEW

24

C

onfirming the show's standing as the world's leading gateway for foodstuff commodities trade, Gulfood's landmark 20th anniversary edition delivered the biggest and most influential exhibition in its history. The event, which took place in February at the Dubai World Trade Centre (DWTC), is expected to generate show-floor trading and year-round legacy sales numbering in the billions of US dollars. Hosted in Dubai - one of the world's largest, central trading hubs and a gateway between East and West - Gulfood has leveraged Dubai's developed logistics infrastructure and customs service, as well as the region's burgeoning hospitality and tourism markets, to become a globally-recognised business and investment platform for companies around the world.

FOOD BUSINESS GULF & MIDDLE EAST

Spanning more than 127,000 square metres of exhibition space, including a 23,000m2, purpose-built temporary structure, the largest-ofits-type regionally, Gulfood 2015 welcomed 84,642 visitors from 170 countries. The 20th milestone edition of Gulfood attracted 4,800 local, regional and international exhibitors, including hundreds of first-time companies who had been waitlisted for a number of years, thousands of regular participants, and a small of companies who have participated at every show since its inception in 1987. Tens of thousands of brands were presented across the full industry spectrum - from finished foods and bulk commodities to beverage products, food service and hospitality equipment, and fresh, frozen, dry and APRIL-JUNE 2015


GULFOOD REVIEW

BIGGEST AND MOST INFLUENTIAL EDITION IN HISTORY APRIL-JUNE 2015

25

processed food. Among these were more than 1,000 international specialist Halal food brands and companies - from energy drinks, vegan and vegetarian foods to meat and poultry, canned goods, gourmet and fine foods - participating in the second Halal World Food, the world's largest annual Halal food sourcing event. “The remarkable growth of Gulfood since its first edition 28 years ago is a reflection of Dubai's global standing as a trade, logistics and commerce hub for the food and hospitality sectors and, at the same time, a strategic driver for the growth and development of the UAE's increasingly diverse economy,” said Trixie LohMirmand, Senior Vice President, Exhibitions & Events Management, DWTC, the show organiser. “By building a sustainable and diversified economy and capitalising on global economic partnerships to guarantee long-term prosperity and security, Dubai and the UAE continue to strengthen their pivotal role as a regional and international business hub. In this type of environment, there will always be a need for a bigger and better Gulfood.” With the global Halal food market accounting for a fifth of the world's food trade (Datamonitor, 2014), and the market predicted to reach US$10 trillion by 2030 (Global Futures and Foresights Study), the growing commercial importance of this particular market category was highlighted at Gulfood. The international industry fixed its focus on the implementation of Halal standardisation and certification frameworks during the inaugural Halal Investment Conference, while the unveiling of a 'Halal Mark' by the Emirates Authority for Standardisation & Metrology (ESMA) reflected Dubai's vision to become a global Islamic Economy capital. During the show, two UAE based companies were officially certified to use the national Halal Mark: Global Food Industries, a frozen food manufacturer in Sharjah and Abu Dhabi based food and beverage firm, Agthia. At Gulfood 2015, ESMA revealed Australia and New Zealand as the first countries to meet requirements of the new Halal Mark on imported meat products. The 20th edition of the show also saw the largest-ever South American participation with representation from Argentina, Brazil, FOOD BUSINESS GULF & MIDDLE EAST


GULFOOD REVIEW

26

Chile, Ecuador, Colombia, Peru and Uruguay. Xavier Larrea, Marketing Manager of PRO Ecuador, the country's trade and investment promotion organisation, said: ''Ecuador started with a small stand at Gulfood three years ago. This year we had nine companies representing different sectors, all of them eager to enter the Middle East market. Through our participation at Gulfood, we want to promote exports and attract foreign direct investment and tourism from the Middle East to Ecuador. After the great results we had last year, we are sure this year will yield further strong results.� Occupying one of the largest pavilions, the US presence at Gulfood 2015 featured 166 companies across more than 2,000m2 - a

FOOD BUSINESS GULF & MIDDLE EAST

reflection of the important role Gulfood has played in the exponential growth of US agricultural exports to the UAE over the past three decades, the value of which totalled US$1.5 billion last year. Quintin Gray, the Regional Agricultural Counselor of the Office Agricultural Affairs, United States Department of Agriculture, said: “Every exhibitor I talked to told me that the USA Pavilion at Gulfood 2015 was the best pavilion; our organisation and support services were the best seen at this show. With estimated on-site sales exceeding US$ $80 million and with sales in the next 12 months projected to be more than USD $265 million as a direct result of the show, Gulfood stands as one of the most important food shows in the world for US agricultural exports. Every

APRIL-JUNE 2015


GULFOOD REVIEW

exhibitor I talked to is already looking forward to participating in 2016.� Beyond its role as a trade and business platform, Gulfood 2015 also hosted a series of industry forums and seminars, bringing together government ministers, top level officials, international industry leaders and food business experts to discuss key topics on the global food industry agenda such as food security, food franchising and Halal, highlighting Gulfood's strategic role as a top-level knowledge sharing and global dialogue platform. With immediate and long-term food security an on-going priority for countries all over the world, the World Food Security Summit - a Gulfood Leaders Event held on the sidelines of Gulfood 2015 - highlighted the importance of GCC nations being at the forefront of strategic

APRIL-JUNE 2015

27

public-private sector partnerships to tackle regional and global food security concerns. Sustainable global agriculture industry, policy reforms, international farmland acquisition, strategies and domestic agriculture initiatives, were among the hotly-debated topics. Valued at US$79.1 billion and expected to grow 7.4 per cent in the MENA region over the next four years (according to Euromonitor), food franchising is one of the growth drivers of the regional hospitality market. The Food Franchising Forum brought together industry influencers to share best practices and provide insights and expertise on making the right decisions in acquiring and managing franchise networks successfully. Beyond highlighting UAE's strategic role as the premier point-of-entry for a growing number of international brands expanding into the GCC and the wider region, Gulfood is also the perfect platform for home-grown brands looking to expand internationally. Elsewhere, the sixth edition of Gulfood Awards, one of the region's most highlyregarded accolades, celebrated and recognised people and companies pioneering leadership and innovation in the global food and drink industry. In recognition of a company or personality demonstrating outstanding commitment and achievement within the Middle East's food and beverage industry, the Gulfood Industry Outstanding Achievement Award was presented to His Excellency Essa Al Ghurair, Chairman, Al Ghurair Resources LLC. The spectacular evening event also celebrated Gulfood's 20th anniversary edition, with more than 1,000 leading industry decision-makers, celebrity chefs, key exhibitors, customers, media and national groups attending. A trade-only event open to businesses and visitors from within the industry only, Gulfood 2016 will take place from 21-25 February, 2016, at DWTC. For more information, please visit www.gulfood.com.

FOOD BUSINESS GULF & MIDDLE EAST


S TA R C H S O L U T I O N S

28

C

onsumers around the world like mayonnaise as a versatile dressing for sandwiches. They also like to dip their fries or veggies in a creamy mayonnaise or use it in salads. Mayonnaise and dressing manufacturers face different challenges. Some consumers require solutions that are affordable and still have a delicious and smooth mouthfeel. The same applies for the food service segment that is looking for more cost-effective solutions. Replacing eggs and oil with starches can give considerable cost-savings. On the other hand, consumers ask for fatreduced or allergen-free products. This is also obtainable by replacing eggs and oil with starches. Potato starch is both non-allergenic and non-GMO, which makes it even more interesting, when targeting health-oriented consumers. The EmulsiForm product range from Danish potato starch producer KMC has solutions that can bind water or that can emulsify. Therefore, mayonnaise and dressing manufacturers can easily develop fat-reduced products and replace eggs in their formulations. Fat-reduced mayonnaise products With the growing obesity rates throughout the world and the chronic conditions and diseases related to this, healthy options become more and more interesting to the general public. Eating food items with a lower fat level and less calories is a way of trying to avoid weight gain or to lose weight. The fat level in a classic mayonnaise is usually as high as 70-80%. Fatreduction in mayonnaise products can easily be achieved by replacing oil with water. Adding water alone, however, will make the mayonnaise product thin and watery. The

MAKING COSTEFFECTIVE MAYONNAISE PRODUCTS FOR DEMANDING CONSUMERS EmulsiForm starches effectively bind water and result in a thick product with an excellent mouthfeel. At KMC's Application Centre, formulations have been developed to cover the whole range of fat-reduced products. A significant fat reduction from 80% to 45% is easily achieved with EmulsiForm specialty starches without compromising quality. The mayonnaise products will have the smooth and thick texture that consumers expect from a mayonnaise-like product, but the amount of fat and calories is greatly reduced. Some consumers look for even lower fat levels — e.g. lower than 10-20%. These products have very specific challenges with regard to texture, mouthfeel and taste perception. When fat levels get this low, the taste of the mayonnaise product will be affected as fat is important for the flavour release. KMC has developed tailor-made recipes for this low-fat segment that will still ensure a smooth texture, but also an excellent taste profile. Potato starch has a very neutral flavour and will not mask added flavours and therefore result in a pleasant taste. As off-taste is not an issue with solutions based on potato starch, the amount of flavour needed can often be lower as well. Emulsification properties Eggs have a specific function in mayonnaise as they emulsify oil and water. Removing eggs requires an alternative solution that has a good emulsifying property. It is easy to use the EmulsiForm CM 1120. Prepare a pre-mix of EmulsiForm CM1120 with a small amount of oil

FOOD BUSINESS GULF & MIDDLE EAST

APRIL-JUNE 2015


S TA R C H S O L U T I O N S

29

to ensure that the product does not lump and add it to mixer together with water, sugar and salt. If gums are used, they will usually also be added in the pre-mix. The EmulsiForm CM 1120 can be stored at ambient temperature, in contrast to egg yolks or whole eggs. Shelf life is much longer than fresh egg products. This makes planning of the production and storage of raw materials simple. In contrast to fresh egg products, the supply of the dry powdered starch solution will be much more stable. EmulsiForm CM 1120 is resistant to low pH, which also makes its application much easier than eggs. Product requirements Mayonnaise and dressing products need to fulfil certain expectations by the consumers. Primarily, the viscosity is an important parameter. Spoonable products will often be called mayonnaise-type products, whereas pourable products will be dressings. Viscosity is expressed as the thickness and can be measured with a viscometer. Equally important is the stability of the emulsion as it expresses the product's resistance to changes over time. One way to evaluate the stability is to measure the size of the oil droplets in the emulsion. Smaller oil drops are usually a sign of a more stable emulsion. An organoleptic evaluation will encompass parameters such as mouth feel and shine. The mouth feel will be expressed by the perceived resistance in the mouth. Also stickiness to the palate, the way the product coats the mouth and the ease with which the product disappears in the mouth will add to this. Shine is the scattering of light on the surface of the product. This can be evaluated by the surface of the product before taking a sample and after spreading the sample on a level surface. Taste and colour Potato starch has naturally a white colour and neutral taste. This makes it easy to put exactly the right amount of colouring in the product. The EmulsiForm starches also have an excellent flavour release. As there is no need for masking any off-taste, it is not necessary to add a lot of flavour to the product. Application Centre at KMC At the Application Centre at KMC in Denmark, a skilled team of specialists constantly develops and improves solutions for the mayonnaise and dressing industry. They have pilot plant APRIL-JUNE 2015

equipment that can simulate the industrial manufacturing processes and they have access to laboratory equipment that can help them analyse the end products. Many trials are carried out to screen for new starch solutions or to apply existing products to different formulations, e.g. with lower fat levels or in combination with other ingredients. They also offer development of customer-specific solutions that target the challenges of their customers. Customers from around the world visit the Application Centre to work on their own solutions together with the KMC specialists. The EmulsiForm range is a versatile range that in the future will enable manufacturers in the mayonnaise industry to develop exciting new products aimed at demanding consumer groups.

For further information, please contact Peter Haugsted (mail to:ph@kmc.dk) General Manager KMC MEA FZ. L.L.C. P.O. Box 334155 Dubai United Arab Emirates Local Cell: +971 056 7412072 FOOD BUSINESS GULF & MIDDLE EAST


COCOA PRODUCTS

30

M

HAVE YOU HEARD ABOUT FINE FLAVOUR COCOA? CASALUKER-A COLOMBIAN ENTERPRISE WITH OVER 100 YEARS OF EXPERIENCE IN THE SOUTH AMERICAN CHOCOLATE MARKET — IS NOW PRESENT ON THE DUBAI MARKET

FOOD BUSINESS GULF & MIDDLE EAST

ost people enjoy eating a piece of chocolate or drinking a hot cup of cocoa, without ever thinking where it comes from or how it's made. Behind every chocolate bar or chocolate dessert there's a history that involves people, cultures, and even religious backgrounds. Cacao Fino de Aroma is a type of cocoa that comes from criollo and forastero varieties, which are different in aroma and flavor, from common cocoas, which derive from forastero varieties. The forastero cocoa is cultivated in Africa mostly and it's the most common type with around 93% of the total world production. It is resistant to climate changes and has an acidic astringent flavour. The trinitarian variety is the result of cross between the criollo and forastero varieties and is produced mainly in Colombia, Ecuador, Peru and Venezuela. But what is Fino de Aroma? It's a denomination given by the International Cocoa Organization (ICCO), which describes a cocoa with an exquisite aroma and flavor. Fruity and flowery aromas and flavour with nutty malt notes: this is the characteristic flavour of Cacao Fino de Aroma that distinguishes it from other cocoas in the world. Only around 7% of the cocoa produced in the world is cacao fino de aroma, 76% of which is produced in Colombia, Ecuador, Perú and Venezuela. CasaLuker — a Colombian enterprise with over 100 years of experience in the South American chocolate market-is now present on the Dubai market. The wellknown chef Pascal Clair, is in charge of the distribution of these Colombian Fino de Aroma products for Middle East.

For more information: www.lukeringredients.com Pascal Clair - pascal@pascalclair.com CasaLuker - lukercacao@casaluker.com.co Follow us: /LUKERFOODINGREDIENTS @LUKEROFFICIAL APRIL-JUNE 2015


F L AV O U R I N G S

SUPPLIER OF PREMIUM QUALITY FLAVOURINGS

J

AR Jaskulski Aromaty is a Polish producer of premium quality food flavourings which are applied in confectionery, bakery, dairy, ice cream and beverage industries. “JAR Jaskulski Aromaty was founded in 1979. Since then, we have not only reached a leading position in our home market, but have also engaged in regular business relations with customers abroad. Indeed, every year, we are expanding our business operations and increasing our sales on new markets”, says Antoni F. Jaskulski, Director of JAR. “Our flavourings are available both in liquid and powder form. Apart from being a flavouring manufacturer, we trade with a wide variety of food additives. Among others we APRIL-JUNE 2015

31

offer high quality food colours, cocoa, gelatin, vanillin, ethyl vanillin, essential oils and many others” he adds. “JAR's goal is to provide top quality products (and customer service) at a reasonable price. Correspondingly, JAR team does everything it can to be fast and flexible, which our customers view as a significant advantage of cooperating with JAR. JAR's customers benefit from purchasing both large and small quantities of our products from one address” he adds. “JAR is certified with ISO 9001:2008 and HACCP. In order to guarantee consistent premium quality of the flavourings offered, all the raw materials entering the factory as well as all the goods leaving it, are subject to rigorous quality control. The long relationship we have developed with our suppliers is also a key factor in maintaining premium quality of goods. “Correspondingly, in order to meet current world food trends, our highly skilled team of flavourists is continually creating interesting new products in JAR's modern laboratory”.

FOOD BUSINESS GULF & MIDDLE EAST


S TA B I L I S E R S

32

Stern-WywiolGruppe_iStockPhoto

F

rozen foods are everywhere in the convenience category. Frozen ready meals, pizza and snacks are trending up, according to the German frozen food institute. This isn't just the case for grocery retail, but also for the out of home market, where snacks and baked goods are growth engines. With Hydrosol's new all-in compounds, manufacturers can now include mayonnaise, remoulade and ketchup in frozen foods to profit from this growth through new products.

FROZEN FOODS, READY TO REHEAT: NOW ALSO WITH MAYONNAISE AND KETCHUP

No emulsion break during freezing For several years now stabiliser specialist Hydrosol has offered all-in compounds for making freeze/thaw-stable mayonnaise. Initially these products were most in demand in Russia and other Eastern European countries, where mayonnaise is almost a food group in its own right. But demand is

now growing in Germany and Western Europe as well, especially in the delicatessen category. Here, these stabilising systems enable problem-free frozen storage and transportation of mayonnaise and products made with it. They prevent the emulsion breaking that can otherwise be

FOOD BUSINESS GULF & MIDDLE EAST

APRIL-JUNE 2015


S TA B I L I S E R S

‘‘

DEPENDING ON WHAT THE CUSTOMER NEEDS, WE USE SPECIAL ANTI-FREEZE PROTEINS. THEY PREVENT CRYSTALLISATION OF THE WATER, SO IT STAYS IN EMULSION. ONCE IT THAWS, THE MAYONNAISE HAS THE SAME TEXTURE AND QUALITY AS BEFORE” Katharina Thara Hydrosol product developer

caused by temperature fluctuations during transportation. Hydrosol product developer Katharina Thara explains, “depending on what the customer needs, we use special anti-freeze proteins. They prevent crystallisation of the water, so it stays in emulsion. Once it thaws, the mayonnaise has the same texture and quality as before.” Freeze/thaw-stable all-in compounds enable the simple, safe manufacture of mayonnaise products with between 20 and 75 percent fat content. Ideal properties after freezing and baking With these new functional systems ready meals and snacks with mayonnaise, remoulade or ketchup can be not just frozen, but also reheated or baked. Hydrosol looked for synergies in selecting the raw materials, examining them in practical testing at the Stern-WywiolGruppe's trial bakery. Katharina Thara: “In baking, more than one ingredient is responsible for stability. So the interaction of all components has to be carefully tested.” These new stabilising systems work for mayonnaise with a fat content up to 75 percent. Like the freeze/bake-stable ketchup, it can be used as a filling in savoury frozen baked items, as a topping on frozen pizza and to make frozen hot dogs and hamburgers even better. Hydrosol's new all-in compounds also have potential for many new product ideas, for grocery retail as well as the growing out of home market.

APRIL-JUNE 2015

33


34

FOOD BUSINESS GULF & MIDDLE EAST

INGREDIENTS

APRIL-JUNE 2015


INGREDIENTS

A

rla Foods Ingredients has developed a whey protein solution that enables dairies to produce low-fat soft ripened cheeses that taste as good as the full-fat versions. Nutrilac® SoftCheese makes it possible to reduce fat in soft ripened cheese by 50% with no loss of creaminess. It is supplied as a white powder that is simply added to the cheese milk prior to the pasteurisation stage. Overall it adds no extra cost to the manufacturing process because it increases the final yield in the region of 10% to 20%. This means it more than pays for itself in the form of greater output. Claus Andersen, Category Manager at Arla Foods Ingredients, said: “Of all the major dairy categories, cheese is among the least developed when it comes to sales of reduced fat products. The reason for this is mainly technical, in the sense that it's very difficult to produce low-fat cheeses that make the grade in terms of taste and texture. Taking some of the fat out of the cheese has a major impact on quality, principally because it makes the product matrix too hard. This means the majority of low fat cheeses compare poorly with their full-fat counterparts.” Cheese-makers have traditionally tried to address this with fat substitutes, such as fibres, but these have generally been a poor replacement for fat and eating quality has suffered. In addition, they require declaration on labelling, which is undesirable in a category where the only ingredients listed are usually milk, salt, rennet and culture. Whey protein, however, behaves in cheese in a similar manner to fat, ensuring the product retains its creamy texture and taste. Arla Foods Ingredients has developed a specific whey protein solution that performs particularly well - Nutrilac® SoftCheese. Because it is an ingredient produced from whey protein, which is found naturally in cows' milk, it is possible to include Nutrilac® SoftCheese in cheese recipes in most European countries without the need for any declaration on the label, preserving clean label status. To showcase the potential it offers, Arla Foods Ingredients' trialled the inclusion of Nutrilac® SoftCheese in the manufacture of APRIL-JUNE 2015

35

NEW HALF-FAT SOFT CHEESE SOLUTION IS THE CREAM OF THE CROP a Brie, which is one of the creamiest soft cheeses in the market and therefore suffers more than most when fat is removed. They made two cheeses: one incorporating 0.6% Nutrilac® SoftCheese and with 10.9% fat in the end product; and a reference containing no Nutrilac® SoftCheese and with a fat level in the end product of 11.4%. Standard Brie typically contains 20% to 30% fat. Arla Foods Ingredients asked an independent laboratory to run tests to assess the quality of each cheese in terms of taste, texture and appearance. In all cases, the Brie made with Nutrilac® SoftCheese outperformed the reference cheese. Claus added: “Reducing the level of fat and increasing the amount of whey protein in a soft ripened cheese can result in the product that has eluded cheese-makers until now: a delicious low-fat cheese indistinguishable from its full-fat equivalent. At last, high-quality reduced fat soft ripened cheese is within reach - and so is the potential for increased sales in this underdeveloped sub-category of the dairy market.”

FOOD BUSINESS GULF & MIDDLE EAST


D I E TA R Y F I B E R S

36

BAKERY SNACKS WITH PROTEIN AND FIBER HELP TO KEEP HUNGER ON HOLD

D

uPont Nutrition & Health is putting bakery on the weight management map with new opportunities to keep consumers fuller longer and help them reduce their calorie intake overall. Five new concept ideas, each enriched with Litesse®polydextrose dietary fiber and SUPRO® soy protein, target weight-conscious consumers who want to put hunger on hold. “Industrial bakers have good reason to be optimistic about the consumer shift away from strict diet regimes. With the right recipe, bakery snacks can be an obvious choice for consumers who want to manage their weight through their everyday lifestyle,” says Jan Charles Hansen, principal bakery application specialist, DuPont Nutrition & Health in Braband, Denmark. Original baked nutrition bar Among the opportunities is an original concept for a baked nutrition bar. Simple to produce on existing bakery equipment, the traybaked cereal bar is rich in Litesse® and SUPRO®

FOOD BUSINESS GULF & MIDDLE EAST

NUGGETS, a crispy combination of soy protein, barley, rice and oats that contains 60 percent vegetable protein and complements the cereal taste and texture. The bars qualify for EU-approved high protein and fiber claims and also contain Fructofin® fructose, which supports long-term blood sugar stability. Evidence from clinical studies DuPont has participated in many of the clinical studies that have documented the satiating capability of polydextrose and soy protein. Mechanisms are believed to include the slower release of energy in the blood stream and the stimulation of gut hormones, which send a signal to the appetite control center in the brain. “The overall conclusion from these studies is that foods enriched with Litesse®polydextrose dietary fiber and SUPRO® soy protein result in a statistically significant reduction in the calories consumed later in the day,” says Michael Bond, health platform leader, DuPont Nutrition & Health in Reigate, United Kingdom. Ideas with a healthy glow In addition to the baked nutrition bars, DuPont has developed inspirational concepts for filling breakfast biscuits, sweet muffins, wholemeal bread and soft white bread buns. “Our bakery concepts are appealing, convenient snacks with a healthy glow,” says Jan Charles Hansen.

APRIL-JUNE 2015


BAG FILTERS

37

GEA GETS 3A APPROVAL FOR ITS CIP-ABLE SANICIP™ BAG FILTER

G

EA has received 3A approval in the USA for its SANICIP™ bag filter with Clean In Place (CIP) technology. The CIP-able SANICIP™ system is proven technology that has been available elsewhere in the world for many years and has gained a reputation for efficiency and practicality. This new validation means that food and dairy processors in the USA can buy the same market leading technology with the confidence that it exceeds all US industry requirements for sanitary operation and particulate emissions. GEA is recognized as the global technology leader for this type of application. SANICIP™ is used widely for the collection of powder fines from dryer exhausts thereby improving yields and reducing the powder content of emissions to the atmosphere to below the required levels. All the fines discharged from the bag filter are returned to the process. This means that virtually no powder is lost as waste, but sold as first-class product. Retrofits of old plants equipped with cyclones and traditional bag filters or wet scrubbers can now be done by replacing the old exhaust system with a SANICIP™ bag filter. Low-pressure drop across the bag filters means long bag life, reduced energy consumption and quiet operation. Benefits of SANICIP™ The possibility to clean the entire system in place has many benefits for users. With standard bag filters the bags have to be taken down and replaced every three/twelve months depending on the application. Using a CIP-able system the number of bag changes can be reduced thereby saving material cost; downtime APRIL-JUNE 2015

and labor costs are reduced; and there is much less opportunity for contamination to enter the sanitary systems as all cleaning operations are performed within a closed environment. The frequency and duration of the cleaning sequence can be adjusted to suit actual running conditions. Steve Wright is Powder Technology Manager for GEA Process Technology Inc. in Hudson, WI. “It is a long process for the 3A approval and we thank our customers for their patience,” he said. “There is no other technology quite like the SANICIP™ so we have already made plans to meet the anticipated demand from our US customers.” The first CIP-able SANICIP™ in the US is operational in a dairy facility producing milk powders. SANICIP™ installations have successfully been running in Canada for the past 10 years.

FOOD BUSINESS GULF & MIDDLE EAST


FFS MACHINES

38

O

YSTAR Hassia has sold the fiftieth machine of its successful FFS aseptic series. The customer is the “Dental Innovation Foundation under Royal Patronage“, which is a dental research foundation in Thailand. The machine, series TAS 16/48 enables the market introduction of a newly developed food supplement preparation, which is used among other for cancer patients. “We are particularly pleased to make a real contribution to the health care delivery in Thailand with our anniversary machine, stated Otto Stier, Area Sales Director Asia Pacific. The Dental Innovation Foundation has developed a new and particularly easy to swallow food supplement preparation, so called „Nutri-Jelly“. Herewith it should be ensured, that the food intake for patients with difficulties in swallowing or chewing, due to radiotherapy in the mouth and throat area, is significantly simplified. After finalization of the testing periods the product is now ready for launching on the market. Here for the Dental Innovation Foundation trusts in the high performance Aseptic Form Fill Seal Machine from OYSTAR Hassia. The TAS 16/48 is equipped with a 16up format. The cups are decorated “inline“ with a label and then punched-out in 4-up units (quartet packs). The machine operates with a nominal output of 24,000 cups per hour. The decisive factor in the customer's decision for OYSTAR Hassia was the fact that the machine meets with the particular safe “Green Aseptic”-standards. The from OYSTAR Hassia developed sterilization with saturated steam

FOOD BUSINESS GULF & MIDDLE EAST

OYSTAR HASSIA: 50TH FFS ASEPTIC MACHINE GOES TO THAILAND ensures an effective and safe packaging material sterilization without additional chemical sterilization mediums. Furthermore the sterilization is carried out easily and without a big loss of time. Also energy consumption and maintenance are low. The steam-aseptic system has already been successfully applied in the dairy industry since decades and is being adapted to the pharmaceutical industry increasingly. The FFS machine is complemented by end-ofline packing system from OYSTAR A+F, type SetLine 633. After forming, filling and closing the quartet packs are covered with cardboard sleeve and inserted into carton fort final packaging.

APRIL-JUNE 2015


W E I G H I N G & PA C K I N G

E

stablished French shellfish supplier Scotto SARL has replaced a volumetric method of packing mussels into trays with an Ishida multihead weigher and weigher-to-pack distribution system, giving the company the opportunity to greatly increase its sales volume. Founded in 1950, today Scotto sells a baseline 1500 tonnes of sea-grown mussels each year, 70% of them packed in trays of 1.4 or 2kg under its own brand name. Mussels in trays, washed and ready to use, are becoming increasingly popular however, while opportunities also arise to significantly increase sales volume across a range of smaller shellfish, such as cockles and clams. Scotto was therefore determined to be well-placed to take advantage of these trends, using efficient modern automation. The mussels are first weighed and an estimate made of the percentage of meat the load contains. The shellfish are then scrubbed, de-bearded and washed in seawater. For packing, the mussels are delivered from above to the top of the weigher, via a descending conveyor. The new weigher is a 10-head model of the Ishida RS-series. The downward conveyor and its junction with the weigher are designed to prevent any of the hard, smooth shellfish from escaping. Flexible baffles at the entrance to each radial feeder help to control the mussels so that they reach the large, embossed, stainless steel hoppers in an even manner. A special distribution system under the machine collects each weighment and delivers it via a dipping funnel into a tray, avoiding any exposure of the tray sealing lip to moisture or product. Trays then pass through a traysealer before labelling, assembly into loads and dispatch. To ensure freshness, the entire process takes place within 48 hours. Bacteriological testing is carried out by an external laboratory while Scotto itself makes regular tests of packed product quality. Even though the overall system is constrained by the current rate of tray sealing the company can process much more rapidly than before. Working at about 20 trays per minute, it now rates its potential mussel production at up to 5,000 tonnes per year, for example. The accuracy of the Ishida multihead weigher has reduced giveaway, increasing the yield of packed product, while the speed of the APRIL-JUNE 2015

39

ISHIDA HELPS SHELLFISH INCREASE CAPACITY AND YIELD

process is now more in line with the urgency of the shellfish supply business. However owner Henri Scotto is clear as to what he sees as the main benefit. “It's a good tool, quickly cleaned, which will enable me to diversify into the tray packing of 500g trays of small shellfish. But also to double or even triple my sales volume, especially to supermarkets.�

FOOD BUSINESS GULF & MIDDLE EAST


I N T E G R AT E D S O L U T I O N S

40

E

RP software from CSB-System is providing control of the entire value-added chain at the Wolf group of companies, one of the leading players in the German meat industry. The fully integrated solution ensures effective planning and product management as well as comprehensive traceability of all finished products. In coverage planning, the system provides a link between the key processes to ensure production volumes can be planned in the best possible way, taking into account previous data, current inventory stocks and possible individual campaigns. The resulting calculated production quantities are transferred to the CSB production order management system, and these are then generated for each cost centre.

CSB-SYSTEM SOLUTION A 'PERFECT MATCH' FOR MEAT PROCESSOR

FOOD BUSINESS GULF & MIDDLE EAST

This provides a production plan for every cost centre manager, with the CSB system able to refine the plan into material, personnel and machine requirements. This leads to effective material procurement, operator deployment and machine allocation. “The integrated function for calculating the delivery rate allows us at anytime to recall upto-date information for verifying the delivery capacity,” explains Jan Seidel, Head of Logistics and IT at Wolf. “Thus delivery bottlenecks can be detected and eliminated at an early stage.” Full traceability starts with the labelling of all incoming raw materials via the CSB system. The entry label includes information such as the item number and description, entry date, quantity, storage location, supplier and lot number. During subsequent processing, this lot number is captured via a mobile terminal device, which means that the supply data of all processed raw materials are inextricably linked with respective production batches. Finished products can therefore be clearly allocated to a specific production, which ensures full traceability from raw material to production to packaging. In addition, the weigh labellers and labelling devices also receive the information via the CSB system, enabling the traceability data to be continued and included on individual packs as 2D barcodes. In parallel, the data is transmitted to the 'mynetfair' internet platform, where consumers can quickly and easily identify traceability information by scanning the code. Wolf supports both 'upstream' and 'downstream' traceability. This means that both suppliers of the raw materials and consumers can be identified. “Over the years we have steadily increased the level of automation in our group of companies,” concludes Jan Seidel. “Today, all processes are represented and perfectly matched in a fully integrated overall system.”

APRIL-JUNE 2015


Profile for Food Business

Food Business Gulf & Me (April-June 2015)  

The latest edition of the Food Business Magazine is available online now

Food Business Gulf & Me (April-June 2015)  

The latest edition of the Food Business Magazine is available online now

Profile for matt365
Advertisement