April-June 2020 edition of Food Business Gulf

APRIL-JUNE 2020

ISSN 1755-0 939

CREATING SEASONAL TASTES IS A PIECE OF CAKE

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THE NEW STANDARD FOR THE PROFESSIONAL KITCHEN

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GULFOOD REVIEW

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WHAT DOES CORONAVIRUS MEAN FOR FOOD COMPANY STRATEGY?

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NEW GEA SMARTPACKER TWINTUBE

Managing Editor Matt Matthews Associate Editors Jessie Jorge Megha Mary Matt

Contents NEWS

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GULFOOD REVIEW

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STABILIZERS

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FLAVOURS

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INGREDIENTS

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FOODSERVICE TRENDS

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US Office Matt Media (USA) LLC 1713 E. Morgan Court Gilbert, Arizona 85295

HEALTH & NUTRITION

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FILLING & PACKAGING

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Middle East Office Al Saad Advertising & Publishing LLC P.O. Box 25694, Sharjah, UAE Tel: +971 656 39494 gulfag@emirates.net.ae

PACKAGING

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PROCESSING LINES

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KITCHEN EQUIPMENT

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FRUITS & VEGETABLES

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Graphic Designer Aleena Susan John Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan Registered Office Matt Media International Ltd. 12 Gateway Mews London N11 2UT, UK info@foodbusinessgulf.com www.foodbusinessgulf.com

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 throughout Middle East region and worldwide 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.

Printed & published by Matt Media© Intl. Ltd. (U.K.) 2020

Cover Photo Courtesy: Tetra Pak

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THE ARAB AUTHORITY FOR AGRICULTURAL INVESTMENT AND DEVELOPMENT LAUNCHES A NEW INITIATIVE TO CONTRIBUTE TO THE PROVISION OF BASIC FOOD COMMODITIES The Arab Authority for Agricultural Investment & Development (AAAID) has announced its plans to set an emergency mechanism which can help provide the needs of Arab countries for basic food commodities and increase inter-Arab trade of these products through the companies in which the Arab Authority and other companies contribute. The AAAID also indicated plans to provide information on the quantities of surplus available for export from these commodities in Arab countries and elsewhere.

The initiative is part of AAAID’s commitment to reinforce food security in the Arab region and is part of its key measures to tackle the risks of any food shortage in Arab countries amid COVID-19 outbreak, which has adversely affected all economies.

H.E. Mohammed Al Mazrooei, President of AAAID, said: “Since its establishment, the AAAID has been working to reinforce food security in Arab countries by investing in agricultural projects and supporting small farmers’ programs. With the spread of COVID-19 negatively affecting various sectors, including food and agriculture, AAAID has been exerting all efforts in cooperation with various companies and other relevant stakeholders to ensure continuous supply of basic food commodities, given that most Arab countries import a major part of their basic food needs from abroad.”

H.E added: “The AAAID is working on a pioneering investment and technical model intended to support relevant entities in increasing the activities related to agricultural product trading in the Arab region. The Arab Authority is also coordinating with various Arab countries to secure the needs of the population for basic food stuffs and promote solidarity amid global fear of food shortages in the markets due to the disturbances in international trade and food supply chains as a result of the limited mobility of people due to the spread of the coronavirus.”

The AAAID has been working to enhance the coordination and cooperation among concerned parties to ensure provisions of basic food

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products, at food companies and factories, that are available for export or products they need to import, including rice, maize, potatoes, raw and refined vegetable oils, sugar, wheat, and red meats, dairy and its derivatives, fruits, vegetables, poultry, meat, table eggs, fish and fodder.

ARLA FOODS LAUNCHES FIRST CLEANLABEL AMBIENT YOGURT CONCEPT TO MEET CHINESE DEMAND Arla Foods Ingredients has launched a cleanlabel concept to help brands meet growing demand for ambient yogurt in China.

The new solution is the first of its kind. It uses Nutrilac® YO-4575, a 100% natural whey protein, to give unrefrigerated yogurts a premium positioning with all-natural ingredients.

Nutrilac® YO-4575 is unique due to its heatstability and texturizing properties. It keeps ambient products smooth and stable throughout shelf life without the need for additives or preservatives.

Yogurt sales are growing faster in China than anywhere else in the world, with ambient yogurt the fastest growing segment in the country’s liquid dairy market. The category, which accounted for almost 30% of China’s entire yogurt market in 2019, has seen a significantly higher growth rate than either chilled yogurts or liquid milks.

Meanwhile, research shows that “made with real ingredients” and “no artificial flavor/colors” are the most important claims for Chinese consumers.

There is therefore clear potential for unrefrigerated yogurts with clean labels. To help manufacturers meet this need, Arla Foods Ingredients has created an ambient stirred yogurt concept containing just five all-natural ingredients.

It contains more than 3% protein, with Nutrilac® YO-4575 providing high nutritional value due to its high amino acid content. Like all of Arla Foods Ingredients whey products, it is sourced from the milk of grass-fed cows in the EU. Torben Jensen, Senior Category Manager, FDP, at Arla Foods Ingredients, said: “Ambient yogurts with a natural label are looking more and more like a major opportunity to capture a slice of China’s growing yogurt market. But to be part of this journey, manufacturers need to offer something different.”

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PARMIGIANO REGGIANO RECORDS GROWTH IN GCC MARKETS 2019 was a record year for Parmigiano Reggiano PDO production, which saw a total increase of 1.47% over the previous year.

Figures released by Parmigiano Reggiano Consortium reveal that 3.75 million wheels of cheese (about 150 thousand tons) were produced in 2019 and it represents the highest peak in the age-old history of Parmigiano Reggiano.

A turnover of 2.6 billion euro was recorded for the protected designation of origin (PDO) product, which is increasingly expanding abroad, an outlet for a constantly growing production that needs new market spaces. In the last three years, production rose from 3.47 million to 3.75 million wheels, which is a 8.1% increase.

A big push into the new markets of GCC has generated a 2.9% growth. The Consortium has invested in increasing consumer awareness of the nutritious value and versatility of the cheese and how to identify real Parmigiano Reggiano cheese from generic Parmesan.

Parmigiano Reggiano is also enjoying a very good period as far as prices are concerned.

While in 2016 the cost per kg was 8.60 euro, in 2019 the average price stood at 10.75 euro, a 25% increase (average price of 12-month Parmigiano Reggiano from producing dairy, source: bulletins from Borsa Comprensoriale Parma).

2019 has been a year with two opposing realities. In fact, beginning from the month of October – during President Trump’s imposition of tariffs – prices suffered an abrupt decline below 10 euro while milk and consequently cheese production registered a growth.

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The Mai Dubai facility is equipped with ample stocks and continues to receive raw material supply as usual, in addition to having back-up supply systems in place. Besides, the operations of the facility are fully automated; starting from the arrival of raw material in the warehouses till the very end, that is the loading of the bottled water onto trucks for dispatch. Even the internal transport is done by monorails, with zero human intervention contributing to a near 100 per cent hands-free operations.

Alexander van‘t Riet, CEO of Mai Dubai, said: “The recent plant expansion in our factory now enables us to easily address the spike in product demand, which we have been witnessing over the past few weeks. Thanks to the visionary leadership of our shareholders, we are well

MAI DUBAI’S FULLY AUTOMATED FACILITY CONTINUES TO RUN AT FULL PRODUCTION CAPACITY Mai Dubai, a bottled water company fully owned by the Dubai Electricity and Water Authority (DEWA), revealed that the ongoing coronavirus disease (COVID-19) crisis has not disrupted its operations and that the company continues its supplies through its fully automated factory and achieves its production target of over 1 million units per day.

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equipped to produce even 30 per cent more than the quantity needed to address the current market demand.”

He added, “Using the expanded production capacity, we have have been able to fill our fully automated warehouse with strategic stock and can guarantee the availability of all our products, from our classic Mai Dubai products to the newly introduced Alkaline – Zero Sodium bottle. While a phase of business disruptions unfolds around the world, we, in fact, have seen a spike in the demand for Mai Dubai products,

TOGETHER, WE WILL HELP DEFEAT COVID-19 FOR A HEALTHIER NATION: AL RAWABI’S “SALUTE TO OUR DOCTORS” INITIATIVE

When it comes to fighting COVID-19, all the precautions recommended by Dubai’s Health Authority, such as washing your hands often, sanitizing personal items, practicing physical distancing and avoiding sick people are key. But experts also say that even if there’s currently no vaccine to help prevent COVID-19, simple solutions such as Al Rawabi functional products can be considered to boost immune systems which will give each of us an edge in staying healthy.

“We are not powerless” says Dr Ahmed El Tigani, CEO, Al Rawabi Dairy Company. “The investments we made in research and innovation helped Al Rawabi produce superior quality products in terms of safety, taste, nutrition but most importantly in terms of functionality. In a time where everyone is looking at how to protect himself from COVID-19, Al Rawabi is committed to boosting your health by improving the wellbeing of your immune system.” he added.

The functional products, which are enriched with multivitamins and minerals, were designed to help solve the major health concerns of the GCC population, such as Vitamin D deficiency, which can lead to bone metabolism disorders, rickets in children, cancer, cardiovascular disease, diabetes, and much more.

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including for home supply. The demand has been fulfilled without any interruption, by our tremendous staff and delivery teams, and our production continues to be in full swing.

Moreover, from an environmental perspective, our products are produced sustainably, as our entire facility runs on solar energy.”

Mai Dubai’s factory and office building run fully on solar energy, abating 10,000MTs of carbon emissions annually. The facility is known for having the second-largest solar roof installation in the world and is the largest solar-powered company in the Middle East. The company strives to provide high quality, innovative, and safe products with efficient services while remaining socially and environmentally responsible.

IN TURBULENT TIMES ANUGA IS RELYING ON ITS INTERNATIONAL INDUSTRY NETWORK AND GOOD PARTNERSHIPS The industry’s positive resonance is acting as encouragement for the trade fair organiser in its future planning for the event.

Like all international trade fairs, Anuga will also play a decisive role in the postcorona era in showing the industries involved the solutions and trends for a successful future. Production, logistics, sales and communications will increasingly change.

Connecting stakeholders, reactivating commercial relationships and establishing new business will become more important than ever before.

Trade fairs will play a special role here, because they are an important element for the economic growth of companies. Hence, Anuga is today already working on suitable formats to encounter these challenges. In times like these the aim is to offer all of the market participants new solutions at an early stage, which present a chance for fast economic recovery and lay the foundation for the further future success of the industry.

An important pillar of Koelnmesse here is its global network of trade fairs in the Food & FoodTec section. This offers unique access to the entire international food industry, among others to growth markets like Brazil, Colombia, China, Thailand or the United Arab Emirates.

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Comprising of around 19,000 exhibitors and nearly 600,000 visitors in total, the network has achieved a size that is unique within the industry worldwide. The events planned in Asia in the autumn already will provide new opportunities to activate one’s own business.

Tapping into the potential of the network, Anuga offers its exhibitors and trade visitors additional support via numerous communication channels in order to keep up-to-date and reach one’s own customers in these times of cancelled trade fairs.

ALFA FORNI LAUNCHES THE NEW ONE, THE COMPACT GAS-BURNING OVEN FOR COOKING OUTDOORS EVEN IN CITY CENTRES A 100% Italian pizza oven for all homes, for city dwellers as well.

Here comes the first Alfa Forni portable gas oven for cooking alfresco.

Small, light, powerful and smokeless, ONE gas oven is the right choice for pizza buffs who can’t afford the luxury of a garden but don’t want to compromise on quality, design or performance. An interesting solution for people who want to make bread and pizza at home during this quarantine.

The ONE oven is in a class of its own, 30% more powerful than competitors on average, it cooks perfectly evenly and clearly simplifies users’ daily life. You will no longer need to fuss over the firewood, the smoke or to worry about cleaning ash.

ONE reaches 500°C in as little as 10 minutes and bakes a genuine Neapolitan pizza in only 60 seconds. If space is at a premium, you can be sure that this oven won’t let you down. Its small size (73x55x48 cm) and low weight (50 kg) make it easy to move it to a balcony or a terrace. Alfa’s signature design can be certainly found in the ONE layout: it features soft lines and double curves that the company has improved over the years and that now sets Alfa apart from the competition.

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BICKFORD’S AUSTRALIA BOOSTS FLEXIBILITY THROUGH SIDEL’S ASEPTIC TECHNOLOGY WITH DRY PREFORM STERILISATION Bickford’s, a family-owned and treasured Australian brand, put their trust in Sidel for the very first time and installed a complete, flexible PET line, handling both sensitive beverages and carbonated soft drinks (CSD). Riding the wave of healthy living, Bickford’s was not only able to expand their portfolio but also to improve production efficiency and sustainability. All in all, this significantly optimised their Total Cost of Ownership (TCO), while relying on new bottle designs.

Bickford’s is one of the oldest and most valued Australian brands, holding a premium positioning in the market with exports to 32 countries worldwide. Founded in 1839, they are an independently owned business, with head office and operations based in Adelaide (South Australia). Their offer is diverse: producing CSD, cordials, flavoured water, still and sparkling water as well as juices, dairy and non-dairy drinks, syrups and other beverages.

In Bickford’s home of Australia, as in many other countries, one can observe increasing health consciousness and wellness concerns as key drivers for the growth of beverage categories such as bottled water, especially flavoured options. Juices, nectars, soft drinks, isotonics and teas (JNSDIT) are also affected by this change in consumer behaviour and are predicted to show a positive trajectory in the next three years.

Notably, Australia also has a strong coffee culture. Although the focus on RTD coffee clearly is about taste and functionality with customers seeking a quick energy boost, future products might shift towards health-promoting benefits.

Furthermore, given the keen competition within these segments as well as the premiumisation trend across the board, new product developments are increasingly focusing on flavour variety, accompanied by the introduction of new packaging formats for further diversification in the market. In the beverage industry but in particular in water, JNSDIT and CSD segments, PET is projected to remain a popular packaging material in the future.

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THE UAE’S FIRST SUGAR-FREE ENERGY DRINK Inspired by the vibrant energy of the city, Dubai Energy Drink is made proudly in Dubai. The concept for Dubai Energy Drink was motivated by the fast-paced, high-energy city of Dubai, designed to encourage an active lifestyle and invigorate people through busy days and bustling nights.

Refreshing and delicious, Dubai Energy Drink is the region’s first sugar-free energy drink. Sweetened with zero-calorie, all-natural

COVID BUSINESS CONTINUITY ADDRESSED WITH NEW VIRTUAL TESTING SOLUTION Cama Group addresses pandemic concerns and helps maintain business continuity, by bolstering digital manufacturing services with new Live FAT (Factory Acceptance Testing) programme.

Thanks to its deployment of advanced contemporary automation solutions, Industry 4.0 concepts and comprehensive on- and offmachine connectivity, Cama is now able to virtualise every step of a project: from initial design concepts, through build, testing, commissioning & installation, and beyond, for ongoing maintenance and support.

Cama’s new Live FAT (Factory Acceptance Testing) is the latest addition to its extensive digital-capabilities portfolio, which also encompasses pre-sales visualisation, virtual design (using augmented reality) and virtual commissioning.

“The launch of our Live FAT service comes at the perfect time,” explains Daniele Bellante, CEO at Cama Group. “Someone once said that necessity is the mother of invention, and this is especially true in the current business climate. Although we have been working on the technology for some months now, its virtual, on-line approach is proving incredibly pertinent and beneficial in these times of lockdown and separation.”

Using the Live FAT Platform, smart cameras located close to the machine’s primary operational elements, give customers real-time video access to machine tests– using their own protocols and project specifications – live from Cama’s premises.

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sweetener, Stevia, it uses no artificial sugars.

Not to mention, it’s enriched with B vitamins to improve mental and physical stamina.

Chairman, Mohammed Al Mazrouei, states: “The introduction of excise tax has imposed challenges in the local energy drink category.

However, we see this as a golden opportunity to infiltrate the energy drink market as our product allows for an agile pricing strategy to compete on a global scale.”

AL AIN DISTRIBUTION COMPANY, EMIRATES FAST FOOD CO (MCDONALD’S UAE), EMIRATES NBD, ITTIHAD INVESTMENTS, AND MAJID AL FUTTAIM LEAD UAE DIGITAL INNOVATION The UAE’s innovators Al Ain Distribution Company, Emirates Fast Food Co. LLC, Emirates NBD, Ittihad International Investment and Majid Al Futtaim have been recognized for excelling in the Middle East and North Africa’s digital transformation market, which is estimated at USD 2.4 billion in 2020.

As the region embraces the Experience Economy, organizations are digitally transforming with real-time platforms to enhance customer and employee experiences.

Future Market Insights predicts that MENA’s digital transformation market will more than double from USD 1 billion in 2014 to USD 2.4 billion in 2020.

The SAP MENA Quality Awards recognize the region’s top digital transformation initiatives. Judges ranked winners based on realized business benefits across four categories: Business Transformation, Cloud Transformation, Fast, and Innovation.

“The UAE leads the region’s rapidlygrowing digital transformation market, and organizations are aspiring to leverage realtime technologies to optimize operations and experiences,” said Sergio Maccotta, Senior Vice President, SAP Middle East South. “Our SAP MENA Quality Awards winners have become true Intelligent Enterprise by digitally transforming their practices and delivering business innovation.”

In the “Cloud Transformation” category, Ittihad International Investment with Tyconz, and Majid Al Futtaim with Rolling Arrays, deployed the SAP SuccessFactors human

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management experience suite to transform experiences for tens of thousands of employees.

In the “Innovation” category, the winners deployed real-time business platforms to optimize operations, costs and customer experiences. Winners include Al Ain Distribution Company with Clariba on the SAP HANA in-memory platform, Emirates Fast Food Co. (McDonald’s UAE) with Seidor MENA on the S/4HANA cloud real-time business suite and SuccessFactors, and Emirates NBD with SAP Field Services as the first global banking deployment of the SAP Financial Services Data Platform on the SAP HANA platform.

FRESH DEL MONTE PRODUCE LAUNCHES E-COMMERCE STORE AT A TIME CONSUMERS NEED IT THE MOST Fresh Del Monte Produce in the Middle East and North Africa (“MENA”) is pleased to announce the launch of its state-of-the-art e-commerce store, which was launched on April 19, 2020 in the UAE and to be rolled out to other countries soon. The new store will allow consumers to gain easier than ever access to the wide variety of Del Monte’s fresh, healthy products; with same-day delivery available for orders placed before 12:00 noon.

“In line with its strategy to cater to consumers’ needs, Fresh Del Monte is striving to further grow and provide services that reflect both changes in technology and customer behaviour, commented Racha El Aawar, Fresh Del Monte’s Regional Marketing Manager for the Middle East and North African region. “Today, more than ever, our customers and consumers are turning to ecommerce to satisfy their needs. We want them to know we value their loyalty, and offering them the tools and resources they need is our top priority.”

The store (www.myfreshdelmonte.com), allows Fresh Del Monte to be directly in touch with consumers, as it strives to provide them with convenient yet healthy choices and a wide variety of high-quality fresh snacks and meals that meet the highest global standards of food safety, owing to good hygiene practices adopted across all of its facilities.

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“The recipes on the site are designed to maximize our wide range of products and keep our consumers informed about the brands’ ethos, offers and product range and allow them to interact with Del Monte on a digital platform,” El Aawar continued.

Food and beverage is the fastest-growing segment of the ecommerce industry and more and more manufacturers strive to introduce innovations and information to consumers in their ongoing quest for healthy, nutritious and safe food, as they expect that the foods they purchase and consume are safe and of high quality.

As such, www.myfreshdelmonte.com, which was launched on April 19, is set to become a valuable resource for Del Monte Fresh’s savvy consumers, looking to get served at a glance, without the hassle of commuting to and from their local shops.

PEPSICO AND AMERICANA REAFFIRM THEIR LONGSTANDING AND TRUSTED BUSINESS PARTNERSHIP BY SIGNING AN EXTENDED 6-YEAR AGREEMENT PepsiCo, the global food and beverage company has announced the renewal of its 25-year partnership with Americana Group, one of MENA’s largest restaurant operators and food manufacturers. The renewal will see PepsiCo continuing its diverse and muchloved product offering to consumers across the region through Americana’s most loved restaurant brands.

As the food and beverage landscape in the region continues to evolve, consumers are turning to more experiential offerings, discovering new tastes and increasingly demanding newer products, while still looking for convenient packaging and product delivery from brands they know and love.

In parallel, the rise of e-commerce platforms and digital transformation is shaping the future of customer experience, with customers being exposed to a wide array of brand product offerings online. Americana and PepsiCo both pride themselves on remaining relevant to their consumers amidst rapidly changing preferences, habits and patterns and continuously strive to deliver on their customer promise.

The partnership means that consumers will continue to have access to the entirety of

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PepsiCo’s beverage portfolio at their favorite Americana restaurants including KFC, Hardee’s, Pizza Hut, TGI Fridays and Krispy Kreme amongst others, across the MENA and Kazakhstan. Armed with an in-depth understanding of consumers’ desires and harnessing decades of experience, PepsiCo and Americana will jointly capture the growth of this digital transformation by delivering innovative and elevated food and beverages experiences through dedicated menus, promotions, and partnerships with delivery aggregators.

MAJID AL FUTTAIM LAUNCHES DUBAI’S FIRST IN-STORE HYDROPONIC FARM, BRINGING FRESH AND SUSTAINABLE FOOD OPTIONS TO SHOPPERS Majid Al Futtaim, the leading shopping mall, communities, retail and leisure pioneer across the Middle East, Africa and Asia, has inaugurated Dubai’s first in-store hydroponic farm at its Carrefour market Al Wasl store. Launched under the patronage of His Excellency Dr. Thani bin Ahmed Al Zeyoudi, UAE Minister of Climate Change and Environment, the farm increases the quantity of fresh, local, and sustainable produce supplied to Carrefour customers.

This initiative marks Majid Al Futtaim’s third in-store hydroponics farm and is part of a Memorandum of Understanding (MoU) with the Ministry of Climate Change and Environment (MOCCAE) to promote sustainable locally-grown produce, enabled by innovative solutions.

Hydroponics is considered one of the most efficient farming techniques; as it enables the fresh produce to grow in a controlled and hygienic environment, without the limitations of space and climate, providing a sustainable and safe supply of food throughout the year. In addition to reducing the food miles and carbon footprint involved in food production, the farm also uses 90 per cent less water and less space than traditional farms to deliver approximately 10kg of fresh herbs and microgreens per day, equivalent to the yield of about 1 acre of farmland.

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“The PepsiCo and Americana partnership is a great deal for both our companies and our consumers. Consumer habits, along with food and beverage preferences, are shifting rapidly across the Middle East. Consumers are increasingly turning to “always on” mobile and online solutions, and our partnership will leverage technology to provide personalized and interactive experiences to diners. Our renewed partnership with Americana will bring more smiles to our consumers with every sip and bite by delivering superior food and beverages experiences.” said Eugene Willemsen, CEO, PepsiCo Africa, Middle East and South Asia.

LONDON’S CALLING WITH THE REOPENING OF THE LONDON PROJECT Dubai’s most vibrant restaurant, The London Project, is re-opening its stunning al fresco terraces and cool indoor corners for the cities foodies to enjoy.

Located on Bluewater’s Island, Dubai, the buzzing botanical restaurant opened its doors for diners from the 7th May and will be serving up a brand-new menu, featuring a fusion of feasts from different London districts.

Offering a 30% capacity, The London Project is a capital destination, allowing families and friends to enjoy the outside again, with uninterrupted views of The Beach and JBR. Boasting stunning, outdoor botanical terraces and trendy indoor seating, The London Project is the ideal spot for a tranquil and soulful experience. Featuring a brandnew menu, diners can expect a full buzzing palate of Camden’s street eats, refined by Mayfair’s polished flair, colliding platefirst with the mouth-watering cuisine of a Shoreditch kitchen. Dishes not to miss, include Oxford Beef Cheek Croquettes, Beer Battered Fish & Chips and The Wagu Burger. For something sweet, Queenies Chocolate Torte will hit just the spot.

With easy access from Bluewater’s Bridge and available parking, The London Project is welcoming bookings and walk-ins, with tables up to 4. The restaurant is closely following the advice of the local health authorities and the highest standard of health and safety is being implemented to ensure the wellbeing of staff and guests.

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FRUIT ATTRACTION 2020: A GREAT TRIBUTE TO ALL THE PROFESSIONALS IN THE FRUIT AND VEGETABLE SECTOR Fruit Attraction 2020, co-celebrating from 20 to 22 October with Flower & Garden Attraction and with the new Fresh Food Logistics project, which offers solutions for the entire cold chain, continues with the organisation and planning of its 12th year.

The trade fair will incorporate new elements into its format with the aim of serving as a fulcrum to promote the reconstruction of international trade relations within the fruit and vegetable sector. It takes place in October, which is the key time for the sector. The confidence of the sector as a whole, and the support of the international Fruit Attraction community to speed up the recovery, has allowed the fair to have recorded an increase of 5% in registrations for participation, compared to the same dates last year.

“We have a responsibility to celebrate Fruit Attraction 2020 together. I am sure that when it closes its doors on 22 October, all the heads of the participating companies will be proud to have contributed to the reconstruction of international trade relations for the entire fruit and vegetable sector value chain. During these months of COVID-19, our agri-food sector has shown and will continue to show the community as a whole all its strengths, reaffirming itself as a strategic and fundamental sector for our social structure’s food supply and confidence”, says fair director, Raúl Calleja.

CONTACTLESS PICK-UP AND DRIVETHRU EXPERIENCE KEEPS CUSTOMERS SAFE AND SETS THE NEW NORM FOR THE F&B INDUSTRY Cairo-based Ordera, a mobile application focusing on enhancing the pick-up and drive-thru experience in the F&B industry, has announced that the company witnessed exponential growth in number of restaurants/ outlets that signed new partnerships and opened their services for contactless pick-up and the drive-thru experience. More than 400% growth was seen in the past few weeks. Ordera also witnessed significant surge in the number of users ordering food & beverages via their application.

Ordera is considered among the first foodtech startups that are focusing on the pick-up experience in the F&B sector in Egypt. Officially

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launched in September 2018, by Karim Abdel Kader, Noha Bassiouny and Abeer Mostafa.

Ordera has signed partnerships with market leaders in the industry and closed deals with more than 130 venues to-date. Ordera aims to eliminate the waiting factor and the need to carry a wallet.

Commenting on the announcement, Karim Abdel Kader, CEO at Ordera said: “We are very pleased with the unprecedent growth of the record number of outlets which have partnered with us since the current pandemic. In keeping with the current situation, our strategy is to maintain the need for distance ordering via contactless pickup to keep our users safe.

Many restaurant owners have realized this and want to integrate Pick-up technology to serve their customers better. Earlier this feature was “Nice to have” but now has become a necessity for both the customers and the outlets. The contactless pick-up and drive-thru experience is soon going to be the future of the F&B industry.”

SMART SOLUTIONS FOR EVOLUTIONS IN FOOD SERVICE EQUIPMENT Technology is becoming more advanced and has entered the kitchen, bringing innovation and changing our way of working. Yet the path of innovation has already been marked out for some time now, and forward-looking companies have already taken it: this was clearly palpable at last October’s HostMilano. Sustainability is also a key factor in all of this. Environmental and social sustainability stands for the efficient use of resources, circular economy, the protection of biodiversity and reduced pollution.

Companies are facing challenges on three fronts: investments in eco-friendly technologies, the introduction of cleaner, more energy efficient production processes, and ethical conduct. A common scenario in a number of countries in Europe and across the ocean.

The President and Chief Executive Officer of Restaurants Canada, Shanna Munro is convinced: “New technology in equipment reduces cooking and cleaning times. This helps restaurants to reduce their running costs, increase productivity and implement more sustainable processes.”

The future of the industry will also be connected. Equipment will feature remote control, it will be smart, with automated and

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interconnected processes.

A crisis is also an opportunity for existing technologies to take a leap forwards. Through constant dialogue with companies of the industry, it emerges that the food equipment industry is shifting away from old technologies in favour of greener ones.

Automation, the evolution of energies and buffets capable of preparing individual portions, as opposed to immense dishes are suggested guidelines which are more relevant

NOVOZYMES SAPHERA® FIBER ENABLES DEVELOPMENT OF NEW DAIRY PRODUCTS WITH DIETARY FIBERS AND LESS SUGAR Novozymes is launching Saphera Fiber, a new lactase enzyme to increase the content of fibers while also reducing sugar in fermented and nonfermented dairy products.

At the same time, a recent study testifies that 59% of consumers are more likely to buy dairy products with higher fiber content, and 38% of them are willing to pay more for a higher content of fiber in their dairy products.

“Saphera Fiber is a new lactase that has been developed to help dairies bring new innovation to the market, as it enables development of products with nutritional claims. Being a biological solution, it also makes it possible to manufacture dairy products in a sustainable way with less use of artificial or chemically produced ingredients,” says Emmanuel Michelot, Launch Manager at Novozymes.

The new lactase enzyme works by converting lactose contained in the milk into GOS fibers (galactooligosaccharides). It does so without reducing the natural sweetness of dairy products.

GOS fibers derive from the lactose in cow’s milk and is often associated with improved digestive health.

Consumers care about health, and they are willing to pay more for dairy products with nutritional claims, the survey finds.

“With Saphera Fiber, dairies can open the door to new innovation and new markets as it enables them to develop the new type of products consumers are asking for,” Emmanuel Michelot says.

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now than ever before, in response to modern management requirements.

Delivery is another phenomenon on the rise, both in professional and domestic settings.

Incentivised by the emergency situation the world has been experiencing since early 2020, it is increasingly becoming a part of peoples’ every day lives and is destined to further consolidate itself.

Restaurants will live to see a redefinition of their initial concept, which will no longer be strictly linked to on-site consumption: they will take their dishes and skills to the homes of people. Kitchens will need to respond to these new requirements by increasingly focusing on organisation and the service they provide for their clientèle. From collected testimonies it emerges that the future of Food & Beverage will rest on the accessibility of on-demand products, a phenomenon set to grow in terms of volumes and demand. Ensuring the success of such new types of food service will require the planning of processes, in order to add consistency to served quality.

HostMilano is a leading hospitality event, a reference point for operators of the out-of-home industry, confirming itself as a veritable driver of quality business. The contribution of top players and professionals who share their know-how and express their reflections becomes interesting food for thought for everyone involved in the world of hospitality looking to discuss the future of the industry. The next edition will take place from 22 to 26 October 2021.

WHY TO INVEST IN AFRICAN FOOD PROCESSING? Global food industry leaders gathered to discuss the African food processing opportunities at the Gulfood Innovation Summit in Gulfood 2020.

‘Are you in or out of Africa?’ was the renowned panel discussion staged by the stalwarts to explore the food processing opportunities in Africa. If the global population will grow from 7 to 9 billion by 2050 and 1 billion of that population growth will be in Africa. Inevitably Africa must represent the single most important future market based on population growth alone. Agriculture is backbone of the economy and majority of the population dependent of climatic forecast is a poignant state for the economic growth. Food security, improving human nutrition and boosting the economic status of mass community is obligatory for growth.

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Investment in the infrastructure particularly food processing supply chain would be a panacea for transforming the Africa.

The keynote was delivered by H.E. Ambassador Misganu Arega, State Minister - Ministry of Trade and Industry of Ethiopia. He opened his remarks on the role of Africa in shaping the food supply chain.

He emphasised on the infrastructure facilitated by Ethiopian government and welcomed investors to invest in the Ethiopia.

The discussion was moderated by Bhushan Yengade, Food Industry Consultant from Binder Technology Consultancy. He is known for the global food industry market analysis. He highlighted the African food processing economy and stated the utmost need for providing technical assistance to increase the level of food processing, reduction of wastage and value addition.

Michelle Adelman, CEO Infinite Foods being entrepreneur in Africa stated the need for investment in the fruits and vegetable processing, poultry sector. According to her, the Southern Africa has maintained a systematic food supply chain. She effectively crafted a solution by stating the need to improve the food supply chain for maintaining the food prices in Western and Northern Africa.

FORREY & GALLAND LAUNCHES A NEW CONCEPT IN SAUDI ARABIA A new concept of engraved chocolates is about to be launched exclusively in Saudi Arabia as a new way to express your feelings, by using artfully crafted chocolates to carry your message.

You will be able to personalize your chocolates by selecting from an assortment of shapes and sizes, delightfully delectable fillings, striking fonts, an array of luxurious colors and logos befitting the occasion. You can now hand-pick between rectangular, square or heart-shaped chocolates with delightfully scrumptious fillings of your choice, including rose, cheesecake, hazelnut cream, pistachio and many more at Forrey & Galland.

Forrey & Galland has made its way as one of the finest and most premium chocolatiers in Saudi Arabia for the unique, exquisite and high-quality chocolates offered for every occasion. Personalized chocolates have become increasingly popular in Saudi Arabia, with demand increasing steadily due to the growing and evolving market. The love for chocolate is set to increase with the exceptionally innovative chocolates made with the freshest

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ALGAIA ACCELERATES GROWTH WITH NEW PRODUCT LINES Algaia, S.A. announces completion of a 2.2m¤ investment round to continue fueling its double-digit growth.

One of Algaia’s main growth engine is a new range of seaweed-based texturing solutions named VegAlg® designed to contribute shape and structure, and add juiciness to plant-based burgers. Also included is a new range of alginates for processed cheese in cordon bleu.

Creating plant-based meat products is highly challenging since it is hard to mimic the taste, structure, and texture of real meat. The new Algogel™ MVA series is specifically designed for meat analogues.

It can replace cellulosic products traditionally used for structure in vegetable protein products. Alginates improves the interaction between the protein, lipid, and water components of the food system.

Algogel works by naturally helping these components form a stable structure, which leads to enhanced texture and flavor resulting in a juicy veggie burger that consumers crave.

Another new line from Algaia is its alginate-based Satialgine™ DVA series, often used in combination with carrageenans extracted from fresh Chilean seaweed. Launched at Fi Europe 2019, it was designed to improve the functionality of cheese in cordon bleu dishes of meat rolled around cheese filling, then breaded and fried. “A prepared meal like cordon bleu has been particularly popular during the Covid-19 crisis when people were cooking at home. Cordon bleu is a very convenient dish, highly appreciated by both adults and kids,” explains Fabien Canivet, Application manager of Algaia. “Our new portfolio increases the cheese shelf life, adds enhanced meltability and resistance to separation during the cook phase, allowing for a uniform look and feel.

ingredients from around the globe with elegant packaging and rich flavors to select from. Each chocolate is beautifully hand-crafted to perfection.

“We are truly excited to launch our customizable, engraved chocolates in Saudi Arabia, which can carry your message and express your feelings in a unique way. We are all about innovating and offering tailored experiences to chocolate lovers,” said Isabelle Jaouen, the Founder & CEO of Forrey & Galland.

The engraved chocolates will be a service available at Forrey & Galland’s Riyadh boutiques.

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INGREDION OPENS NEWLYREFURBISHED IDEA LAB™ INNOVATION CENTRE TO ENHANCE COLLABORATION WITH CUSTOMERS Ingredion has reopened its state-of-the-art Idea Lab™ innovation centre in Manchester, UK, following a significant renovation. The upgrade will give Ingredion’s technical services team the tools they need to drive innovation and increase co-creation opportunities with its customers in the UK. The renovated lab reopened on March 16 and offers a host of new and improved facilities. This includes industrial bakery ovens and mixers, restaurant-style rationale ovens, increased ambient storage, a chill and freezer room and separate frying area, as

SYNTEGON TECHNOLOGY AND CEFLEX STAKEHOLDERS DEVELOP ‘DESIGNING FOR A CIRCULAR ECONOMY GUIDELINES’ Syntegon Technology, formerly Bosch Packaging Technology, contributes its vast packaging and processing expertise to the European initiative CEFLEX to foster a circular economy for flexible packaging.

As a leading consortium of companies and associations representing the entire value chain of flexible packaging, CEFLEX aims to establish a collecting, sorting and reprocessing infrastructure throughout Europe by 2025.

With the help of industry partners from all parts of the value chain, CEFLEX has developed dedicated ‘Designing for a Circular Economy Guidelines’ for flexible packaging. After several rounds of input from the consortium, the open consultation on the guideline drafts is finished.

Together with some of CEFLEX’s more than 140 industry partners, Syntegon Technology is developing a design guideline for flexible packaging as part of a circular economy roadmap for the whole value chain.

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well as other new equipment and additional storage.

With Ingredion, manufacturers have access to global expertise in consumer insights, applied research, applications know-how and process technology and the new lab will help improve speed to market for new innovations and product launches.

Pierre Perez y Landazuri, Senior Vice President and President, Europe, Middle East and Africa, said: “Our new facility enables us to better support prototype development in collaboration with our customers. By utilising the latest technology – and taking advantage of our proprietary research – our Idea Lab™ innovation centre can deliver a better customer experience and support manufacturers in tapping into some of the industry’s latest trends.”

“From concept testing and cost optimisation, to expertise in culinology and clean label formulation, our technical services team will now be best placed to partner with customers using tried and tested proven starch technologies and processes.”

Turnaround time for the new lab was quick, with construction work starting in December 2019 and finishing in February.

With the addition of the newly-refurbished lab, Ingredion now boasts 28 Idea Lab™ innovation centres in key locations across the globe, providing on-the-ground expertise with a global reach to share efficiencies.

MCT: NOW ALSO AVAILABLE AS POWDER FOR MANY NUTRITION CONCEPTS For three quarters of the German population, being healthy means all-round wellbeing.

More than half associate health with fitness and performance, and are willing to invest in it – especially through sport, but also with healthy nutrition. This is the conclusion of the Health Report 2020 by the Frankfurt Future Institute. According to the report, over half of all Germans regularly do sports and a good third take nutritional supplements in order to stay healthy.

Both for sports nutrition and weight management MCT fats are slowly becoming a key ingredient. For good reason – these medium-chain fatty acids with 8 to 12 carbon atoms have important nutritional benefits.

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They deliver instant energy, since the body can break them down and absorb them faster than long-chain fatty acids. They also promote fat reduction and support key processes in the brain for improved cognitive abilities. An advantage for athletes consuming MCT is the improved absorption of proteins or amino acids, as well as minerals like magnesium and calcium.

Sternchemie now offers BergaBest MCT oils as spray-dried, high quality powders with an MCT content of up to 70 percent. The new NutriStern MCT enables the usage in a broad variety of applications. For example, it is ideal for enriching powdered sports nutrition products or nutritional supplements for nutritionally conscious people. Whether beverage or bar, the MCT powder is very well suited to trend concepts like ketogenic and low-carb diets. It is easily dispersible and very declaration-friendly, with as few as two ingredients if need be.

Sternchemie uses only natural, purely plant-based sources for the manufacture of NutriStern MCT. The company offers MCT powder made from sustainably cultivated RSPO certified palmkernel oil, or alternatively high-quality coconut oil. The neutral taste and smell allow a wide range of individual flavours in the final products. Another advantage is that the company’s MCT powders are GMOand allergen-free.

THE 7-TRILLION-DOLLAR FOOD INDUSTRY WILL CHALLENGE THE WORLD Anticipated greatly by the global food industry, CNR Food Istanbul will host visitors between September 2-5, 2020. Welcoming more than 80 thousand industry professionals from over 100 countries, the exhibition will display products of more than 2.000 brands. The exhibition, aiming to create a business volume of 3.5 billion dollars, will welcome President of WACS (World Association of Chefs Societies), Thomas A.Gugler as the guest of honor.

Organized by CNR Holding subsidiary, Istanbul Trade Fairs, with the cooperation of TGDF (Federation of Food & Drink Industry Associations of Turkey), TUGIDER (All Food Foreign Trade Association), PAKDER

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MIDDLE EAST FOOD PERSONALITIES GET BEHIND FLAVOURED EUROPEAN BUTTER CHALLENGE

A campaign launched in the UAE to find the tastiest flavoured butter has amassed over 600 recipes from influencers, bloggers, celebrity chefs and TV personalities from the Middle East and the rest of the world.

Launched by CNIEL, The French Dairy Board, and the European Union in April, the social media campaign #FlavouredButterChallenge partnered with eight of the UAE’s top food influencers to challenge them to develop a flavoured butter, post it online and then challenge friends and family to create their own.

Using the finest French butter, social media users were encouraged to let their imagination run wild by combining butter with spices, herbs, and fruits to create unique and tasty flavoured butter. The creations included saffron, bee pollen, and orange blossom butter

by French pâtissier and celebrity chef, Eric Lanlard. Others such as Lebanese Chef, Leyla Fathalla focused on honey, while blogger Suad Shamma, better known as Lady Spatula, created both a mustard butter and a honey & cinnamon butter.

“Premium European butter, especially French butter, is an incredible flavour enhancer. It can make even an average dish taste like a gourmet masterpiece, making it the ideal choice for this global challenge,” said Marie-Laure Martin, Head of Communications for Middle Eastern markets at CNIEL. (Association of Agricultural Products, Grains, Pulses Processing and Packaging Manufacturers), GIMDES (Association for the Inspection and Certification of Food and Supplies), and the support of the Ministry of Trade and KOSGEB (Small and Medium Enterprises Development Organization of Turkey), CNR Food Istanbul – Food and Beverage Products, Food Processing Technologies Fair is getting prepared to open its doors to visitors at CNR Expo Istanbul Expo Center between September 2-5, 2020.

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NEWS

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VEGAN PRODUCTS THRIVING WITH SHARE PRICE GAINS OF UP TO 156%, DESPITE CORONA CRISIS Listed producers of animal-free products are thriving in spite of the corona crisis. Beyond Meat share prices have increased by around 156% since 18th March. A new infographic from Kryptoszene.de shows that shares in other industry leaders have also performed significantly better than the market as a whole.

This is clearly demonstrated by a comparison to the DAX and Dow Jones.

Shares in Beyond Meat have risen by 82% since the beginning of the year. Bio Gaia on

GNT LAUNCHES NEW OPTIONS IN EXBERRY® BRILLIANT ORANGE RANGE GNT Group has launched two new EXBERRY® Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats.

Made from paprika and carrot, the new Brilliant Orange products provide solutions for a range of applications.

The EXBERRY® Shade Brilliant Orange powder is oil-soluble and water-dispersible. It is designed for a broad range of applications including non-aerated confectionery, bakery and savory products. The oil-dispersible EXBERRY® Shade Brilliant Orange Intense, meanwhile, is ideal for compound coatings, spray-coated oil seasonings and other fat-based applications.

The powder and oil-dispersible options are available in addition to the existing EXBERRY® Brilliant Orange liquid format.

The new products are pH-independent and offer good light and heat stability as well as a good shelf life. They are 100% plant-based, halal and kosher, and made without any chemical solvents. As such, they offer a perfect clean-label replacement for artificial colorants as well as additives such as annatto, beta carotene and paprika extract.

Sonja Scheffler, Product Manager at GNT, said: “We are delighted to add these new Brilliant Orange products to our range of EXBERRY® Coloring Foods.

With a liquid format already available, it means we can help manufacturers deliver stunning orange shades for a vast range of food and drink applications.”

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the other hand has gained 8%. In the same period, the Dow Jones fell by 15%, while the DAX lost 18% of its value.

Worldwide, about one billion people already forego animal products. Joining them daily are around 200 vegans and 2,000 vegetarians from Germany alone. Sales of vegetarian and vegan products in Germany have increased by 65.3% since 2017.

As the infographic shows, this could just be the beginning. According to forecasts, worldwide sales of vegan meat products will reach about 120 billion US dollars in just 5 years. By 2040 this could rise to 450 billion dollars.

“Manufacturers of vegan products are also increasingly popular on the trading floor,” says cryptoscene analyst Raphael Lulay. “Not least due to the food’s reception among consumers.

In particular, progress in the field of in-vitro meat production could give an already strong growth trend a further boost”.

MESSE FRANKFURT TAKES OVER MANAGEMENT OF PROCESS EXPO IN CHICAGO, USA Messe Frankfurt is continuing its collaboration with the American industrial association FPSA (Food Processing Suppliers Association), owner of the trade fair Process Expo. As of 1 May 2020 Messe Frankfurt’s North American subsidiary will take over the management of Process Expo.

Process Expo, “The Global Food Equipment and Technology Show”, has been held every two years in Chicago since 2011 and is the biggest trade fair for all food and beverage processing in the USA. Wolfgang Marzin, President and Chief Executive Officer of Messe Frankfurt, explains: “Particularly in this challenging time for business, I am all the more pleased that we can continue and deepen our partnership with our American colleagues at the FPSA. In future we shall be organising Process Expo in Chicago and working decisively to build it up into an even stronger platform for the international food industry. We are ideally situated to do so, since with a portfolio of four trade fairs in the food-processing sector, we have a thorough knowledge of the industry and many years’ experience.”

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SOULGREEN LAUNCH THEIR UNIQUE PLANT-BASED, ECO-FRIENDLY DINING CONCEPT AT VIDA CREEK HARBOUR, DUBAI The passionate and experienced team behind Soulgreen Italia are excited to announce the launch of Soulgreen in Dubai at VIDA Creek Harbour, their first expansion outside of Italy, on March 8, 2020.

With a focus on the community and being kind to the environment, Soulgreen is a fully licensed social dining and contemporary food concept bringing together the passion for protecting and preserving the planet with delicious and innovative plant-based cuisine. Soulgreen will source their ingredients as much as possible both locally and sustainably, making careful choices about the food and the cooking methods to be respectful to the environment. Consisting of 80% plant based, and 20% fish, the menu is designed to be kind to the planet while also offering inclusivity to other non-plant-based guests, meaning there is truly something for everyone.

What you eat isn’t just about food: it’s a way of life. Soulgreen are committed to respecting seasonality, supporting small-scale producers, and believe in engaging with local farmers who share the same values. Soulgreen also have a commitment to being eco-friendly and don’t use any plastic bottles with all of their containers being biodegradable. Water is filtered and most important of all, completely free and unlimited for both still and sparkling, a true first for the UAE. “This is our first Soulgreen outside Italy, and I am very proud to open at VIDA Creek Harbour, with majestic views of the iconic Dubai skyline. Opening the first Soulgreen in Dubai, the hub of the region was a natural decision, and I am both excited and confident about future expansion within the GCC. As a company we are making a commitment to being eco-friendly, plastic free and working with local suppliers who support our beliefs for giving back to the community and being kind to the environment,” says founder Stefano Percassi.

BARRY CALLEBAUT OPENS WORLD’S FIRST 3D PRINTING STUDIO TO CRAFT UNSEEN CHOCOLATE EXPERIENCES The Barry Callebaut Group – the world’s leading manufacturer of high-quality chocolate and cocoa products – recently announced the launch of the world’s first personalized 3D printed chocolate at scale, through its global decoration brand Mona Lisa.

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Mona Lisa is the first brand to launch personalized 3D printed chocolate at scale, made from Belgian chocolate. The move revolutionizes the world of chocolate craft by combining industryleading production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.

Through the new Mona Lisa 3D Studio, chefs now have a world of new creative tools at their disposal.

For the launch event, Mona Lisa teamed up with Jordi Roca – one of the world’s most creative pastry chefs – to help him unleash his creativity through a unique 3D piece made out of chocolate. His latest creation ‘Flor de Cacao’ represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.

ITALY, FIFTH AGRI-FOOD PRODUCER IN THE WORLD, TARGETS MIDDLE EAST GROWTH WITH TUTTOFOOD, THE INTERNATIONAL HUB OF HIGH-QUALITY FOOD Fifth biggest global producer. This is the ranking reached by Italy in agri-food in 2019, thanks to the turnover of 44.5 billion dollars estimated by industry analyst Export Planning for TUTTOFOOD. Again according to said data, last year Italian exports reached 29.144 billion dollars, up 0.9% compared to 2018, and see the Middle East playing an increasingly more extensive role. However, the region is growing increasingly more also in terms of exports and for TUTTOFOOD, as an increasingly more significant hub for non-domestic trade and as a gateway for Europe, it is a focus area on which to dedicate special attention in view of the next edition, which will be held in Milan from 17 to 20 May 2021.

TUTTOFOOD is an international hub for highquality food, able to create synergies between the different areas of the world, presenting examples of Italian excellence together with typical products from foreign companies and countries. Thanks to the exhibition concept structured into three product areas, TUTTOFOOD combines a comprehensive overview of the entire agri-food system with special focuses on the individual sectors.

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HIS HIGHNESS SHEIKH HAMDAN BIN RASHID AL MAKTOUM OPENS GULFOOD 2020

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is Highness Sheikh Hamdan bin Rashid Al Maktoum, Deputy Ruler of Dubai and UAE Minister of Finance, opened Gulfood 2020, the landmark 25th edition of the region’s longest-running annual food and beverage (F&B) trade show at Dubai World Trade Centre (DWTC).

As an industry pioneer and weathervane for global F&B sector trend-tracking, Gulfood 2020 is an open invitation for F&B producers to demonstrate how they are ‘Rethinking Food’ to serve a global population that is set to race past eight billion by 2030.

The five-day mega exhibition, has attracted high-calibre interest from government ministers, trade delegations and national

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organisations who are showcasing the latest F&B innovations and exploring exhaustive business opportunities as the global F&B sector seeks to keep pace with changing consumer habits and spiraling spending, which now stands at more than USD 7.2 trillion annually, according to the Gulfood 2020 Industry Outlook Report.

Gulfood 2020 showcased large-scale innovation in the F&B sector, with a wide array of industry disruptors exhibiting innovative products and solutions, new-toregion flavours and products, and the global networking opportunities with F&B businesses from every corner of the world.

“The rising demand for sustainability

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in the F&B sector, coupled with consumer trends that have shifted dramatically and the growing shift away from animal-based foods, headline the Gulfood 2020 agenda. The challenge for the F&B industry is to fast-track innovation and provide safe and sustainable food sources for an increasingly ecoconscious global population. Gulfood’s 25th anniversary is the perfect place to experience, analyse and collaborate on developing solutions that will propel the F&B sector into this thrilling new decade of opportunity,� said Trixie LohMirmand, Executive Vice President, Exhibitions and Events, DWTC. The second edition of the three-day Gulfood Innovation Summit brought together major players from across the international industry to examine the latest challenges and opportunities in the global F&B market.

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HYDROSOL: EXCLUSIVE TEXTURATES WITH STRUCTURE SIMILAR TO MUSCLE TISSUE

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lant-based alternatives to meat and sausage remain in high demand by consumers, and this interest and the trend to this product category have scarcely been affected by the current corona crisis. On the contrary, awareness of the importance of sustainable and balanced nutrition is rising, worldwide. Industry experts expect to see continuous growth in plant-based alternative products in the coming years. “Whether for ethical or environmental reasons, reduced meat consumption is the future of the food industry. This is even more important in view of the need to supply a growing world population with sustainably sourced, protein-rich meat alternatives,” explains Dr. Matthias Moser, Managing Director Hydrosol.

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This specialist for stabilising and texturing systems is now working in close collaboration with raw materials supplier All Organic Treasures (AOT). The goal of the cooperation is to combine the expertise of both companies and offer customers in the plant-based meat alternative space a wider range of products with individualised and exclusive solutions.

The focus is on allergen- and GMO-free protein sources with a positive image, like sunflower. According to Fabian Breisinger, Managing Director AOT, “Our own Sunflower Family brand is already successful in food retail with the SonnenblumenHACK® product. We have built a special reputation and capabilities in the area of sunflower protein-based vegan products, like burger ready mixes. Our plant-

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based proteins, especially Heliaflor®, are derived through the partial de-oiling of high-quality raw materials. During production we take special care to protect their beneficial properties. As a result, our products retain their native protein structure and content of important nutrients like B vitamins, secondary plant substances and minerals. This distinguishes them from conventional protein products. The functional properties, especially those of our sunflower protein, are further significantly affected only by the production process.”

The proteins are a by-product of sunflower oil manufacture, so there are clear advantages in terms of sustainability. Hydrosol uses three different texturates for the production of meat and sausage alternatives – a dry texturate for plant-based mince like burger patties, a dry texturate with fibrous texture for foods like nuggets, and a wet texturate with a structure similar to muscle tissue for plant-based filet strips. “Plant-based muscle tissue alternatives remain a big challenge for the industry,” notes Hydrosol Product Manager Florian Bark.

“Their authentic meatlike structure gives wet

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texturates from plant protein great potential.

With the expertise of AOT as manufacturer of these sunflower protein wet texturates, and our knowledge of stabilisation and texturing of plant-based meat alternatives, we can develop a broad spectrum of individual product solutions that give our customers unique selling propositions on the market.” Another plus point is that the texturates are available in conventional as well as organic versions.

There remains the challenge of getting the colour and flavour of the sunflower texturates just right, for example to avoid unpleasant aftertastes. “Sunflower texturates are naturally dark. For sausages, burgers and other ground meat alternatives that’s not a problem, in fact it’s a benefit. But for nuggets or filet strips that are supposed to be like chicken, a light colour is naturally preferable. We can adjust for this very well through combination with other protein concentrates. In our Plant Based Competence Center we have already been getting very good results in a range of application tests,” reports Florian Bark.

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F L AVO U R S

CREATING SEASONAL TASTES IS A PIECE OF CAKE

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ensient Flavors presents a brand new Bakery Toolbox – a set of four miniature cakes, each dedicated to a particular season of the year. The tasting samples provide new impulses in the creation of innovative taste sensations, and demonstrate the company’s expertise in flavour, texture and colour. The toolbox addresses diverse food and beverage segments, as the solutions demonstrated are suitable for a wide range of applications – e.g. bakery, confectionery, dairy and beverages.

With this offering, the company aims to provide food manufacturers with inspirational ideas to help them create bespoke flavour profiles, and seasonal combinations for the ultimate taste experience.

meringue pieces. Cherry Blossom is a springlike natural flavouring from the company’s Floral Collection. The collection offers delicate floral notes as well as more green herbaceous types. Jasmine, Desert Wildflowers, Elderflower and Rose – to name just a few– all bring a new taste “twist” for a multitude of applications, from cocktails and gin to confectionery and dairy.

Spring – light fusion As an ideal spring fusion, Sensient Flavors suggests a light combination of Vanilla & Cherry Blossom flavours with the surprise crunch of Cherry Blossom-flavoured

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F L AVO U R S

With global vanilla demand as high as ever, the company application technologists are constantly expanding the selection of vanilla profiles – from luxurious Extracts and Natural Bourbon Vanilla flavourings to more cost-effective, nature synthetic Vanillin types.

All are tailored and targeted to meet specific customer needs.

Summer – vibrant and visual The promise of summer sunshine is reflected in a fruity Lemon and Raspberry marbled cake, highlighting growing demand for vibrant colours. Sensient’s Natural Colouring Solutions provide a full range of colour shades that can withstand high processing temperatures.Decorated with fondant fruits flavoured and coloured like the real thing, the cake addresses different food sectors for the application of these flavour and colour technologies – e.g., dairy and confectionery.

Obtaining the perfect shade for a particular product can be vital to its success in the marketplace. That’s why Sensient’s application technologists are on hand to advise on the appropriate solution, both for colour performance and stability.

Autumn – new combinations Autumn conjures up decadent maple and sticky toffee sponge cakes. The flavours evoke feelings of comfort and nostalgia, making a harmonious combination that reflects growing consumer demand for exciting new flavour combinations.The fondant cinnamon sticks used to decorate the cake are flavoured with Cinnamon Extract – part of Sensient’s portfolio of 100% Natural

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Extracts. Other authentic taste profiles include Sicilian Lemon, Nigerian Ginger and Brazilian Orange, all sourced from their native regions, allowing manufacturers to label premium products with specific provenance declarations.

Winter – sensory stimulation Indulgent coconut-flavoured sponge cake paired with Natural Red Fruit-flavoured buttercream reflects the essence of winter. The festive fondant decoration stimulates the senses with cooling sensations. Coconut Dairyboost is also added to create a rich, decadent mouthfeel to the sponge cake. Sensient Flavors’ Dairyboost system offers ingredients that combine a heatstable dairy base with signature top notes such as Mascarpone, Clotted Cream and Fresh Milk.

Its solutions provide sensory stimulation, with cooling, heating and tingling effects, alongside more recognizable flavours, to provide a multifaced taste experience.

“Our Bakery Toolbox focuses on market-driven insights and consumer demand for unusual and unexpected flavour combinations,” explains Ranbir Kooner, Marketing Manager EMEA at Sensient Flavors. “In the highly competitive food and beverage sectors, innovation is key. Our ingredients allow for the creation of tailor-made products that help manufacturers create unique flavour profiles, thus giving them a major advantage over their rivals.”

To find out more about Sensient Flavors’ innovative offerings and the creative possibilities, email: MarketingEMEA@Sensient.com.

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TATE & LYLE INTRODUCES CLARIA EVERLAST® LINE OF CLEAN LABEL STARCHES FOR FREEZE THAW STABILITY

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ate & Lyle, a global provider of food and beverage ingredients and solutions, recently announced the most recent addition to its line of CLARIA® Clean Label Starches with the introduction of

CLARIA EVERLAST®. CLARIA EVERLAST ® is a breakthrough clean label starch that delivers superior shelf stability that helps preserve food quality especially extreme storage conditions.

“As the demand for simpler labels grows, Tate & Lyle has continued to expand the CLARIA ® line,” states Werner Barbosa, Tate & Lyle Vice President, Global Lead, Texture Innovation and Commercial Development.

“We continue to see evidence of strong growth in demand for cleaner labels, particularly in categories that will directly benefit from CLARIA EVERLAST ® such as Sauces (five year volume growth: +10.2%), Frozen Baked Goods (+15.3%), Yoghurt (+12.9%), and Chilled Soup (+22.5%).”

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The CLARIA ® Clean Label Starch Line now includes cook-up and instant starches made from both corn and tapioca starch.

The introduction of CLARIA EVERLAST® complements the line by solving the formulation challenges related to refrigerated and freeze thaw stability in categories such as frozen meals, gravies, sauces, yoghurts and more.

CLARIA EVERLAST ® labels simply as “corn or tapioca starch” and, like all CLARIA® products, it is Non-GMO, and has the process tolerance, clean taste and neutral color expected in a superior clean label starch.

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THE REVOLUTION OF COOKING RICE IN DAILY LIFE

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ingxia Haowang Rice Industry Group is integrating primary, secondary and tertiary industries. At present, it has a high-quality rice production line of annual 180,000 tons and daily produces 35 tons of high-quality cooked rice. It has high advantage rice planting base of 430 milion ft2, with a total area of 860 milion ft2. The brand value of “Haowang� has reached 462 million Yuan after the approval of China Brand Promotion Association.

Haowang cooked rice is an instant rice produced by Ningxia Haowang Rice Industry Group. This new rice products no longer be cooked by traditional steamed out in

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30 minutes, it could only use self heating package for cooking in 10 to 15 minute, also it has been widely used in self-heating products. It is an essential product for the fast-paced living group, traveling and expanding activities in modern metropolises.

The raw materials of Haowang cooked rice are using superior Haowang rice, the production line of Haowang cooked rice is introducing advanced domestic product processing and production equipment, which has stable and unique production process with a monthly production capacity more than 1000 tons.

We sincerely invite you to cooperate with us.

FOOD BUSINESS GULF & MIDDLE EAST

FOODSERVICE TRENDS

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TECHNOLOGY AND SUSTAINABILITY TOP OF MIND FOR F&B MARKET

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espite slowing restaurant growth and shifts in consumer dining patterns, the Food and Beverage (F&B) market is still booming. According to JLL’s Foodservice Trends 2020, Europe’s fast casual sector is expected to reach $17 billion in revenue by 2024, and with populations steadily increasing, the growth across the foodservice landscape is likely to continue.

Technology in the foodservice arena is prominent as ever as we enter the next decade.

This is seen maturing in the global delivery market as part of the dining experience.

Between 2017 and 2023, the online delivery market in Europe is forecasted to increase by more than 4 million dollars in revenue.

“Consumers value the demand for convenience,” said Paulina Herrmann, Foodservice Consultant at JLL and lead author

FOOD BUSINESS GULF & MIDDLE EAST

of the report. “The convenience of using technology, cashless payments and service to your front door is driving restaurants to innovate and bring the dining experience to the consumer.”

With an eye towards the rest of 2020, JLL foodies around the world, examined the foodservice trends that are leading the way across the Americas, Europe, MENA, and APAC regions:

1. “Future Forward” vs “Back to Basics” in the Americas: The increase towards automation has clearly identified that going forward it will play a significant role as a cheaper supplement to labor, especially in the fast food world. But, at the same time, on the consumer side there is a demand for restaurants, corporations and retailers to start

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incorporating more healthy ingredients on their menu. By 2021 there will be a supply of about 630,000 industry robots working on the labor line. Will robot workers create a savings opportunity for operators, so they can invest in better ingredients?

2. Time for Better Business in Europe: With rising competition, the food delivery market is skyrocketing with the help of technology. Between 2017 and 2023 in Europe restaurant to consumer delivery is forecasted to surpass $16 billion. As a result, we expect the growing trend of “dark kitchens” to continue to rise. In fact, Blackstone recently invested ¤8bn in a portfolio of warehouses and dark kitchens across Europe. But on top of this, consumers also care about the environment. Operators such as Starbucks are taking a significant stance to reduce plastic by creating a new cup design that does not include plastic straws, saving the use of 1 billion straws per year, worldwide.

3. Knowing MENA Knowing You: This region has two distinct separations, the Arabian Peninsula whose wealth is helping it become a global destination for high-end brands, and Africa, which has numerous development challenges. However, with a growing middle-class population in Africa, consumer expenditures are expected to rise to $2.1 trillion by 2025. As a result, the region has gained in popularity with international foodservice brands, spurring pockets of foodservice innovation in areas like Lagos, Cape Town, and Nairobi.

4. APAC- A Battle Between…: Dining across the Asia Pacific region is not just as simple as grabbing a quick bite to eat. A whole experience is involved, making each meal memorable and unique, but also setting a highly competitive dining scene for each operator in the Asian F&B market. At the same time, the demand for healthier food and sustainability is becoming more important across APAC. About 40% of consumers are willing to pay for high quality ingredients, driving a lot of change and innovation. The battle between experience and mindful eating will continue to shape the market in interesting ways.

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5. Global Movements: JLL Foodservice Consulting have been working with several brands to expand their markets globally. For many brands, global expansion is a key part of their “end game,” especially when they feel their home market is beginning to slow down.

An example of a current brand expansion is Wendy’s moving from the U.S. to Australia.

6. A.I. in Foodservice: What if restaurants had an Artificial Intelligence based system? What if you made a reservation online where the AI system asked if you wanted a drink on arrival? What if the customer consented to sharing their geolocation, which enabled the AI to be notified when the guest was nearby? What if that drink was waiting at their table when they sat down? This is one of the many things new technology can do to integrate faster, more efficient customer experiences, removing the “unpleasant” elements (such as waiting for the check) of dining at a restaurant.

“In this new decade, we expect these six foodservice industry trends to continue to evolve, which will continue to create a highly competitive landscape,” shared Alexis MarcouxVarvatsoulis who leads JLL Foodservice Consulting in MENA.“Restaurant growth may be slowing, but technology adoption is speeding up, so it’s up to the operators to innovate and meet the consumers where they are.”

FOOD BUSINESS GULF & MIDDLE EAST

H E A LT H & N U T R I T I O N

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WHAT DOES CORONAVIRUS FOOD COMPANY STRATEGY?

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onsumers are taking to baking in a big way – mostly banana bread – and flour is disappearing from supermarket shelves as soon as they ’re restocked. Sales of vitamin C-rich oranges are up and consumers are increasingly searching online for probiotics for immunity.

It’s little surprise that food companies are wondering what coronavirus will mean for levels of demand and for consumption patterns in the future.

“From Australia to America, Portugal to Scotland, companies have been contacting us to ask what they should be thinking about, what are the lasting changes are that being wrought by the pandemic, and what they might mean for their strategies,” says Julian Mellentin, food industry expert and director of consultancy New Nutrition Business.

In a new report, Food & nutrition strategy in a coronavirus world – 20 questions to help shape your strategy, Mellentin sets out, and responds to, the

FOOD BUSINESS GULF & MIDDLE EAST

most common questions including: • W ill there be fewer brands and fewer start-ups?

• W hat will happen to the big consumer trends?

• W ill local become more important?

• Will packaging stage a comeback?

• Is there a place for indulgence?

• Will immunity dominate NPD and innovation?

“Immunity is certainly coming back as a significant consumer interest in the west (although in Asia it never went away),” says Mellentin.

As the chart shows, consumers’ Google searches for immunity were flat for a long time, and always lower than popular subjects such as digestive health. But recently there has been a surge in consumer searches that use terms such as “immunity boost” and “immunity foods”.

Among foods and ingredients there will be both winners and losers. “In the short term (12-18 months) the biggest winners are likely to be any ingredients that support the microbiome – and particularly probiotics – and any nutrient or food that has an established link with immunity in people’s minds,” Mellentin says.

“Consumer motivation to boost their

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MEAN FOR immune health has for many years been an element in the success of many products in Asia, such as chicken broth and kiwifruit (Zespri, the world’s biggest kiwifruit grower, markets its fruit in Asia for its immune-boosting high content of vitamin C).

“Covid-19 has now provided a sharp reminder to western consumers, too, that there are good reasons to carefully choose items that contribute to the health and well-being of the individual and the family.”

“There has never been a more promising future for immunity and probiotics,” Mellentin adds.

Product developers also need to monitor what solutions are being proposed on social media. Influencers are often as powerful as traditional beliefs – as seen by the recent surge of interest in elderberry, which has enjoyed a 137% increase in Google searches. Among internet influencers it has been one of the most-mentioned “foods for immunity ”.

There are also strong growth prospects for plant-based. “There was a surge of interest on Instagram and other social media about plant-based in March 2020, illustrating that the already-positive image of fruits and vegetables will continue to benefit,” says Mellentin.

Mellentin’s report doesn’t set out to

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predict exactly what is going to happen or what companies must do – as the global pandemic steadily morphs into an economic crisis, no one can forecast the future with any certainty. Its purpose is to: • set out what the most likely impacts on strategy will be • enable companies to think in a structured way about what might change for their business, and how their strategy should evolve to respond to the changes.

It includes several “what does it mean for business” check-lists to help companies large and small to think through the next 12-18 months.

FOOD BUSINESS GULF & MIDDLE EAST

H E A LT H & N U T R I T I O N

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EU MUST PUBLISH FARM TO FORK STRATEGY WITH AMBITIOUS MEAT-REDUCTION TARGETS

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n these times of unprecedented global public health and economic crises, and with EU food and agriculture policy at a crossroads, an ambitious ‘Farm to Fork’ strategy, including meat-reduction targets is needed more than ever, according to ProVeg International and the European Vegetarian Union.

The ‘Farm To Fork’ strategy, which provides a sustainable food-policy roadmap for the European Commission, was initially scheduled to be published at the end of March 2020. Due to the current COVID-19 crisis, however, it has been postponed to an undecided date later in the year, prompting calls for greater urgency from MEPs. It is now widely accepted that a shift towards more plantbased foods is urgently needed.

Animal farming is one of the top three causes of environmental problems, and is responsible for about 14.5% of global greenhousegas emissions, according to the FAO. Both the recent UN Intergovernmental Panel on Climate Change special report and the Eat Lancet Commission’s Planetary Health Diet report recommend plantbased diets as a major opportunity for mitigating and adapting to the climate crisis.

This shift is not only urgently needed for environmental reasons – it can also serve as a mitigation strategy for future zoonotic pandemics, protecting public health and the stability of life as we know it. The link between animal farming and an increased risk of pandemics is already well-established scientifically, particularly in the case of intensive farming, where conditions are

FOOD BUSINESS GULF & MIDDLE EAST

conducive to the emergence and rapid spread of diseases, such as COVID-19.

Around 75% of all emerging infectious diseases are zoonoses. These include SARS, MERS, Ebola, rabies, and certain forms of influenza transmitted via birds and pigs. Whether transmitted by wild animals, as is assumed with COVID-19, or farmed animals, as is the case with avian and swine flu, these diseases all pose serious threats to individual and global health.

Jasmijn de Boo, International Director of ProVeg International, said, “The global coronavirus COVID-19 outbreak poses a health and economic crisis of unprecedented proportions.

The EU must do everything in its power to lower the risk of future pandemics and protect its citizens’ health and freedoms.

A ‘Farm To Fork’ strategy, with ambitious meat reduction targets and policies around the promotion of plant-based diets as a mitigation strategy for future zoonotic pandemics, is essential to preserving the health of people and the planet as well as the stability of economies.”

Ronja Berthold, Head of Public Affairs of the European Vegetarian Union, stated that “It is crucial that the EU quickly moves forward with its sustainability initiatives such as the ‘Farm to Fork’ strategy” as it needs to contribute to shaping a safer, more resilient and climate-friendly food system and help prevent future crises.”

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F I L L I N G & PAC K AG I N G

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DIGITAL TWIN: KHS LOWERS FAULTRELATED COSTS WITH VIRTUAL MACHINE COMMISSIONING

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n the future the digital twin will become a key component of industrial production. KHS already uses models to virtually map the machine and conveyor system commissioning process.

With the help of smart, digital technologies KHS is networking and automating production processes step by step so that machines, products and complete lines can efficiently communicate and work with one another. “In particular what’s known as the digital twin enables procedures to be transferred to a virtual environment by tracking and imaging all phases in a machine’s life cycle.

All production processes and products can then be simulated virtually,” says Stefan Diesner, head of the Palletizing Product Center. Alternative, optimized production processes are displayed on the computer.

One of the major prerequisites for this is that engineering is consistent throughout the entire value chain in order to prevent what is known as data discontinuity at the interfaces between the various engineering disciplines, namely mechanical components, electrical equipment and software. Unlike the way a lot of work is done today, projects are not processed sequentially, i.e. separately and consecutively. Instead, in an ideal scenario all departments work in parallel across their respective disciplines on the implementation of a project and share a common data model –

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the basis for the digital twin that depicts every last detail of a system virtually and permits precise simulation.

The shared data challenge For an engineering company like KHS, which not only manufactures a huge number of different machines but whose research and development departments also have a colossal geographical spread, this is a major challenge. The KHS engineers at the Palletizing Product Center in Worms have been working on the virtual depiction and simulation of machines and system parts for 13 years now. Simulation or virtual commissioning especially lend themselves to use with logistics systems such as palletizers or conveyors.

“Our aim is to continue to shorten lead times and lower fault-related costs by expanding our virtual commissioning setup,” explains Diesner. In order to estimate just how high these savings can be, it helps to take a look at the rule of ten. This states that the cost of fault correction increases by a factor of ten the later in the process an error is discovered. If a fault is only found and eliminated during factory commissioning, for example, the financial burden is ten times higher than if the correction had already been made to the software engineering during virtual commissioning.

FOOD BUSINESS GULF & MIDDLE EAST

PAC K AG I N G

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VERTICAL EXCELLENCE – NEW GEA SMARTPACKER TWINTUBE

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EA, one of the largest suppliers of packaging and processing solutions for food, launches its new SmartPacker TwinTube vertical packaging machine in Europe. The entire machine has been redesigned as a future-proof modular system with increased functional efficiency promoting higher operational uptime and ease of use. The updated version reduces operational costs and energy use thanks to sealing technology advances. Plastic as well as functional paper can be used for bag production.

The TwinTube is a continuous motion vertical machine, suitable for packaging small-sized, food products such as candy, nuts & dried fruits and other on-the-go products in pillow bags of different sizes. The machine is part of a complete packaging process with upstream and downstream equipment operating in a dry manufacturing facility. It operates with two parallel forming tubes, achieving combined speeds of up to 500 bags per minute (weighing 10 to

FOOD BUSINESS GULF & MIDDLE EAST

18 g each). It is also possible to run a different film reel for each tube, meaning calorie packs of different widths or designs can be simultaneously filled. A new feature to the machine is the Jumbo Roll, which allows film reels of up to 100 kg to be used for long production runs, which boosts operational efficiency.

“The new TwinTube has a modular construction which allows customers to easily add new options and upgrade their machine, thus prolonging the life span of the system. In addition, we’ve increased operator friendliness by introducing toolless adjustment features which helps achieve shorter changeover times and proven/error free setup of the machine – this includes printers, labelers and the vertical sealing unit,” explains Martijn van de Mortel, Product Manager Vertical Packaging at GEA. “With these new updates, we’re able to meet our customers’ demands in terms of automated process control, less operator dependence, more uptime and operational efficiency,” he adds.

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PAC K AG I N G

Automatic web tracking The new SmartPacker TwinTube is also equipped with automated web tracking.

This means that if the film deviates from its path, due to - for example - variances in the film roll, the feature will correct the direction of the film automatically, without the need of manual adjustment. Ultimately this safeguards the quality of the resulting bags, while saving on downtime.

Reinforced sealing for more flexibility The new SmartPacker features a new jaw closing mechanism, optimized heating unit and a vertical rotational seal unit, promoting robust packing performance and excellent tightness of the pack seals. The jaw closing mechanism offers more than triple sealing force as the previous one and can apply 6000N. This gives the opportunity to use thicker films or films with more diverse characteristics in terms of sealing requirements.

Due to the more stable suspension of the longitudinal seam unit and the reproducible and precise positioning by spindle and ruler, shorter changeover times are possible when switching formats or foils. “With this development producers will be able to work with more challenging films thus able to give

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retailers and consumers what they are looking for in terms of bag quality with even wider range of film materials.” states van de Mortel.

Easy labeling, operation and maintenance The new GEA TwinTube is optionally equipped with a new, fully integrated GEA TiroLabel unit, which makes the machine even more compact on the factory floor. The dedicated labeling unit delivers a speed of up to 180 labels per minute at a width of 150 mm and achieves millimeter precision during labeling. The label roll has a quickrelease operation, which means it can be changed in seconds with minimal downtime.

Comfortable to operate and maintain The machine features an innovative open design with double-hinged doors for easy access and see-through panels providing maximum visibility of the sealing area. Full access and easy maintenance are made possible via the machine’s hinged frontplate – to which the sealing arms and vertical seal are attached – and which can be fully opened. This ensures all items requiring maintenance can be easily reached.

FOOD BUSINESS GULF & MIDDLE EAST

PROCESSING LINES

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AUTOMATION INCREASES FOOD SAFETY IN LABOR-SAVING LINES

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ollowing the COVID-19 pandemic, the frozen food retail market has witnessed a substantial increase in sales that is expected to maintain at a high level.

Food Safety has become even more crucial.

New inquiries require “no hand touch” operation of processing lines. During stockpiling stage, freezer gondolas often were empty, and new deliveries were sold out fast.

It is easy to understand as convenience is unbeatable, always at home, and to pick up and thaw what you need.

Even if the pandemic will finish in a month like in China and South Korea, it is not very qualified to guess that we will have a future increase in retail in the time to come. North European processors discuss investing in new IQF line already for next season due to expected growth in retail. We live in a different world today compared to how it was three months ago.

If the Cold Chain is unbroken and modern equipment is used, quality is close to fresh (you can never compete with products direct picked from the garden but often compete with products bought at the fresh market as they often have day or days transportation time.

Out of season, there is only frozen to choose.

Clearly, a winner in food safety is frozen food.

Green vegetables, many fruits, raw seafood are either fully blanched (+73C to 85C where water or steam always is well over +73C) or flash blanched with hot water to kill surface bacterias. The heat treatment is followed by a swift chilling to capture texture and color on products. Water temperature in our rainfall chillers is 1-3 C, which is safe under the critical +6C you have in the fridge.

Some berries and fruits cannot be blanched, where a light chlorine treatment before freezing is well proven and accepted.

Nearly all products can be randomly fed to the line and are spread with a shaker or water flumes, or tedder for leafy products. This also means significant labor-saving. A complete line only needs 2-3 operators.

OctoFrost IQF Processing Lines offer new challenging food safety business opportunities.

Our lines are designed for “no hand touch” after heat treatment.

OctoFrost is offering three complete food-safe processing lines

Universal Vegetable Line For most vegetables including herbs and spinach.

Asparagus Line All belts are at the same level. Long and thin asparagus are transported through the freezer without any drop.

OctoFrost complete Shrimp Cooker, Chiller and Freezer Line With Weighing Belt for even feeding Key feature is to have total control over temperatures to avoid overcooking and loss of proteins.

FOOD BUSINESS GULF & MIDDLE EAST

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PROCESSING LINES

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TETRA PAK LAUNCHES ITS FIRST COMPLETE PROCESSING LINE FOR WHITE CHEESE

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etra Pak launches its first complete processing line for feta type white cheese products, with a fully automated and integrated solution to ensure the highest standard of food safety and speed to market.

Leveraging more than 45 years of experience in cheese processing, Tetra Pak is launching this best practice line to enable white milk producers and traditional cheese makers to explore opportunities within white cheese. The global cheese market is expected to grow from 28 to 36.5 billion kg with a CAGR of 2.4% by 2030, fresh cheese, including white cheese, represents 30% of total volume growth by 2030. “We wanted to make cheese production as straightforward as possible and enable customers to discover new opportunities in white cheese. Using a closed and fully automated line solution, without manual contact with the product, we are making it easier for customers to achieve profitability, high efficiency and minimise loss. Plus, the product is food safe and ready for consumption straight

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after being packaged�, said Joanna Majewska, Business Development Liquid Filled Cheese Line, Tetra Pak. The complete processing line has been designed to produce a diverse range of white cheese products, utilising proven technologies, such as ultrafiltration and high shear mixing, to facilitate customer exploration of Joanna Majewska a new market segment and increase current production capacity. The processing line works for both BAF (Bacteriological Acidified Feta) and GDL (Glucone Delta Lactone) using a hygienic and safe process to ensure long product shelf life.

FOOD BUSINESS GULF & MIDDLE EAST

K I TC H E N E Q U I P M E N T

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THE NEW STANDARD FOR THE PROFESSIONAL KITCHEN

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hile the challenges in takeaway catering are diverse, but the answer from Rational is simple: Intelligence.

Thanks to four intelligent functions, the world market leader has created the new iCombi Pro which combines 50% higher productivity, 10% shorter cooking time and 10% lower energy consumption in a single cooking system compared to the predecessor model, while still guaranteeing outstanding uniformity, even at full loads. Time and energy-optimised cooking as well as intervention in the cooking path provide more flexibility in the kitchen. The ultrafast interim clean in just 12 minutes reduces downtimes to a minimum. The iCombi Pro combines intelligent productivity, efficiency and flexibility.

“Many catering establishments are experiencing skills shortages and cost pressures alongside higher expectations from their customers,” says Thomas Hofer, Managing Director RATIONAL Kitchen & Catering Equipment Trading FZCO. Chefs therefore require flexible, simple and efficient support

FOOD BUSINESS GULF & MIDDLE EAST

from intelligent functions such as those in the iCombi Pro. “Not that the technology patronises the user of course, but the user specifies and the technology executes,” explains Thomas Hofer.

Like the iCookingSuite, the cooking intelligence in the iCombi Pro. It is based on the Maillard reaction, the chemical formula for the browning reaction in food, which Rational has decrypted and translated into a software algorithm.

Together with sensors, which send actual data such as size, quantity and condition of the food product from the cooking cabinet, the iCombi Pro regulates the entire cooking path precisely and always with reproducible results. If conditions such as the temperature of the food product or the duration of the door opening change, the iCookingSuite will intelligently adjust the cooking path. Whatever is being cooked, and however much is being cooked, it will always be cooked as quickly as possible and in high quality.

Additional fan wheels, optimised cooking cabinet geometry and higher dehumidification performance enable up to 50% bigger loads and shorter cooking times compared to the previous

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K I TC H E N E Q U I P M E N T

model. iDensityControl, the intelligent climate regulation, makes sure that it all works smoothly.

Crusts, grill patterns and crispy coatings are guaranteed and the optimal cooking climate management means even delicate foods such as quiche will be a success.

With the iProductionManager, entire production sequences, even with different foods, are regulated intelligently. The user states whether they want to cook using the time or energy optimising system, or to a certain target time, and the iCombi Pro will take care of everything else. It knows what can be cooked together and will show when a food product does not suite the cooking cabinet climate. This means more flexibility and planning reliability. The intelligent iCareSystem cleaning system, which only needs 12 minutes for an ultra-fast interim clean, also contributes to this. All cleaning programs only use phosphate-free cleaner tabs in half the quantity compared to the previous model. Together with the lower electricity consumption, which is confirmed by Energy Star, the iCombi Pro is a highly sustainable cooking system.

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The intuitive operating concept guides the user through the production sequence with visual language, logical work steps and clear, interactive instructions and makes the cooking system quickly accessible even for untrained staff. WLAN is also integrated in the iCombi Pro providing a fast and simple connection to the Rational network ConnectedCooking and efficient management of kitchen processes. “Due to its intelligence, the iCombi Pro responds just like an experienced chef,” explains Thomas Hofer, “it takes on routine tasks and provides freedom. This will sustainably change working methods in large kitchens.”

The iCombi Pro is now available from dealers in various sizes, from the compact XS to the 20-2/1. Anyone who would like to get an idea of the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020. Interested parties will soon be able to experience the iCombi Pro also live at the More Tour 2020, the dates will be available on rational-online.com.

FOOD BUSINESS GULF & MIDDLE EAST

F R U I T S & V E G E TA B L E S

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ECUADOR REASSURES EUROPE OF CONTINUED FRUIT SUPPLY

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RO ECUADOR announces that the Ecuadorian fresh fruit trade remains open for business in spite of the difficulties posed by the global coronavirus (Covid-19) pandemic.

Harvesting, packing and shipping to Europe and across the world continue to operate safely, and as normal as possible under the circumstances.

All ports in Ecuador are 100% operational, and an initial shortage of reefer containers has been resolved. However, some shipments of fruit have encountered delays, compounded by a reduced frequency of services on the part of shipping lines.

Categorised as ‘essential businesses’, all Ecuadorian food export sectors, especially bananas, remain operational. To date, fresh produce suppliers have managed to maintain their operations; locating immediate cover to mitigate any labour loss due to self-isolation during the health emergency.

At the same time, Ecuadorian agricultural businesses continue to comply with international biosecurity and safety standards for the export trade, as well as internal food supply. This

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guarantees both the health of workers, and the continued strict sanitary control of products in production, transportation, and supply.

Additionally, new asepsis regulations have been incorporated by Ecuador’s agricultural sector, including disinfection arches and the use of antiseptic products recommended by the World Health Organization (WHO) for cleaning and decontaminating containers entering the country, and those used for exports.

Juan Carlos Yépez Franco, Trade Commissioner of Ecuador for the PRO ECUADOR Trade Office in London and Hamburg, explains: “This is an unprecedented situation throughout the globe but we wish to reassure our customers that Ecuador will not stop exporting; we will continue to supply high quality, safe food to our markets in the UK, across Europe, and worldwide. Ecuador plays an important role in the global produce supply chain, and we remain open for business.”

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