July-Sept 2019/ FOOD BUSINESS

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NEWS

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ANUGA PREVIEW

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SAUDI AGROFOOD PREVIEW

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TUTTOFOOD REVIEW

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SNACKEX REVIEW

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Web site: www.foodbusinessgulf.com

FFF&HI REVIEW

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Food Business Gulf & Middle East is

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Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan Registered Office Matt Media International Ltd. 12 Gateway Mews, London N11 2UT, UK E-mail: gulfag@emirates.net.ae

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Al Saad Advertising & Publishing LLC. P O Box 25694, Sharjah, UAE Tel:+971 6 5639494 E-mail: gulfag@emirates.net.ae

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issues in a year. It is circulated through out

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region by providing the expert information to our readers in our four comprehensive

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Middle East region and world wide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.

Food Business Gulf & Middle East is a sister publication of Gulf Agriculture.

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require an efficient cold chain network in order to be delivered from where they are manufactured to the retailers where they are sold in a careful and timely manner.”

He said: “We specialise in perishable air cargo products, so anything from 14 to 45 days. For our existing probiotic product Yakult, the Japanese probiotic fermented milk, we fly pallets over on a weekly basis to each of the GCC markets in which we distribute including UAE, Kuwait, Oman and Bahrain where we have our own facilities in each of these logistics hubs.”

Consumers drive reinvention of “real food” as sports food Entrepreneurial brand Veloforte's sports twist on a traditional Italian treat packed with fruit and nuts - which has won the start-up a cult following - highlights the growing opportunity in repositioning “real foods” as a sports food product.

“While sports nutrition products are going mainstream, the much stronger trend is in the opposite direction - 'real' foods are becoming more attractive for people to use in sports,” said food industry analyst Julian Mellentin, director of consultancy New Nutrition Business and author of a new report, “Real food” - the strategy that's transforming sports nutrition.

“Both professional and amateur athletes are increasingly dropping gels and sports bars laden with 'artificial' ingredients from their diets, and making instead 'real food' choices, like peanut butter and flapjacks to maple syrup, Nutella and traditional Italian panforte,” Mellentin added.

The trend is powered by sports dietitians.

The Collegiate and Professional Sports Dietitians Association, which represents America's leading sports dietitians, has adopted the “food first” principle that "whole foods are the best fuel".

MULTIVAC takes over the FRITSCH Group and further expands its range of solutions for the bakery industry.

FRITSCH is a leading manufacturer of bakery equipment with its headquarters in the town of Markt Einersheim in Lower Franconia. The product range consists of high-performance equipment and groundbreaking technology for FOOD BUSINESS GULF & MIDDLE EAST

dough forming and processing. FRITSCH offers the right solution for every size of company from tabletop units to industrial-scale equipment. Premium bakery products are produced with FRITSCH machines throughout the world.

With the takeover of the FRITSCH Group, MULTIVAC is complementing its range of solutions, so that in future it will also be able to offer complete production lines from one source to the bakery industry as well. “The takeover of FRITSCH is another important step for MULTIVAC in expanding our range of integrated solutions for processing and packaging food products. Thanks to the processing solutions from FRITSCH, we will continue to extend our presence in the bakery industry, where we have already been able in recent years to implement some very challenging projects for automated packaging solutions,” explained Christian Traumann, Director and Group CFO of MULTIVAC.

AAK launches COBAOTM Pure, a breakthrough chocolate bloom retarder based on pure cocoa butter COBAOTM Pure is a new cocoa butter from AAK that delivers significantly improved bloomretarding effects in all kinds of applications including milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts. It delays migration and heat-related bloom, extending the shelf life with between 50 and 400 percent depending on recipe, processing techniques and storage conditions.

It is anticipated that the new ingredient will be particularly beneficial in the premium chocolate segment. Sales of premium chocolate are growing three times faster than standard chocolate, presenting an excellent market opportunity. Consumers pay more for high-end chocolate and expect the product to reach them in perfect condition which means avoiding blooming and maintaining an attractive appearance for longer is essential.

Milk fat is commonly-used as a bloom retarder but presents a number of challenges that COBAOTM Pure helps to solve. Unlike milk fat, for example, COBAOTM Pure will not change the sensory qualities of the end product or cause excessive softening. This means it is especially suitable for dark chocolate JULY-SEPTEMBER 2019

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applications. It is also free from lactose and other allergens, providing an excellent option for the growing free-from category. With 19 percent of free-from consumers saying they avoid lactose or dairy products, this offers significant potential.

COBAOTM Pure is a fully deodorized 100 percent cocoa butter that is compatible with other cocoa butters and needs only to replace an amount of the existing cocoa butter in a recipe. On-pack, it should be labelled 'cocoa butter', in contrast to milk fat and other antiblooming agents like cocoa butter equivalents and emulsifiers, which require a separate declaration on the ingredients list. More than two thirds of consumers (69 percent) say reading labels has an impact on their purchase decisions, highlighting the importance of using natural ingredients that will not disrupt a clean label.

Intertek awards Almarai ISO 9001:2015 certification across Saudi Arabia Intertek, a leading Total Quality Assurance provider to industries worldwide, has awarded Almarai Company, Middle East's leading food and beverage manufacturer and distributor, the ISO 9001:2015 certification for Quality Management Systems. The certification has been obtained for all Almarai's operations in Saudi Arabia through a series of multi-site certification audits across its various subsidiaries and facilities in the Kingdom. The Intertek ISO 9001 certificate is accredited by the United Kingdom Accreditation Service (UKAS).

Intertek has collaborated with Almarai for the certification since 2018, when it began an extensive audit process which involved numerous production facilities and subsidiaries.

Gerard Nelson rejoins the Baker Perkins biscuit business Baker Perkins continues to strengthen its team serving the biscuit, cookie and cracker industry worldwide with the appointment of Gerard Nelson as International Sales Manager. He has chosen to return to Baker Perkins after eight years working for other companies in the industry.

His appointment follows the recent return of David Welch as chief engineer for the biscuit business at Baker Perkins.

FOOD BUSINESS GULF & MIDDLE EAST

Gerard says, “We have completed new design projects in key areas including a patented servo-driven wirecut, a new rotary moulder, a sheet forming and cutting system, the new HiCirc oven, and an encapsulation system for filled cookies and bars. They can transform performance, minimise costs and add brand new products to a range.”

The Baker Perkins' range of TruClean forming equipment is designed to meet stringent standards of hygienic design, which not only enables cleaning to be more effective but also faster, reducing downtime and speeding up changeovers.

An important contribution for recyclability of food packaging: BERICAP 100% silicon-free valves Product development plays a key role within the strategies of leading companies worldwide. Besides aspects regarding the increase of efficiency within the manufacturing process, cost reduction and market expansion, product features that focus on consumer convenience and sustainability are in the center of interest. While most companies concentrate on not more than one or two of these aspects in order to safeguard that the product features are not overstrained, innovation leaders strive for reaching them all at the same time.

The family-owned company BERICAP constantly reviews how products can be refined to pay for efficiency, convenience and sustainability efforts. "We continuously find that seemingly small changes with no negative effect on the quality or durability of our products have great effects in terms of processing, convenience and sustainability," says Christoph Thünemann, Group Director Communications & Marketing at BERICAP. "And whenever we manage to identify the right changes for closures in product segments with still growing popularity, we have made a major contribution."

An important contribution to recyclability of food packaging and thus sustainability is the silicone-free BERICAPValve for ketchup, mayonnaises and spreadables. Most bottles are equipped with hinge-caps that are easy to reclose. About 40% of these closures have an additional valve that allows precise and convenient dosing. BERICAPValve takes over a JULY-SEPTEMBER 2019

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leading position in this segment, since their convenience characteristics are unequalled.

Bidfood UAE signs exclusive foodservice distributorship with Arivia to supply its award vegan cheese brand, Violife Bidfood UAE, previously known as HORECA Trade - the UAE's leading exclusive multichannel foodservice provider of international F&B brands - has added an extensive vegan range of cheese to its product portfolio to cater to the growing movement in the UAE. Veganism is a diet that eliminates all meat, dairy, milk, eggs, and any foods containing animal-derived products. It is defined by the Vegan Society as “a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals.”

“Plant-based options are becoming more and more accessible, so it is no surprise that

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the vegan trend has blossomed into a way of life. It is vital that we play our part in this narrative and join the mission towards helping people, our animal friends, and Mother Earth with what we do best: foodservice,” Bidfood UAE's Marketing & Brand Development Manager, Jad Asaad, said.

The vegan movement has been amassing an exponential number of adopters who not only are concerned about their health but also are becoming more mindful of the negative effects that some food industries have on the wellbeing of wildlife and the environment. Some of the reported nefarious consequences of food production include greenhouse gas emissions and water depletion, among other significant risks posed on biodiversity.

In an effort to contribute to sustainability and to respond to the market demands for vegan alternatives, Bidfood UAE has partnered with world-renowned Greece-based brand Arivia to supply its high-grade vegan cheese range

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Violife to local food professionals, which can easily be incorporated into their menus to serve the vegan community in the UAE.

The Butcher is coming to Dubai Dubai's status as the foodie capital of the Middle East is set to receive a serious boost with the opening of The Butcher.

Soon to launch in the heart of Dubai's Marina Walk promenade on the ground floor of The Residences at Marina Gate by Select Group, The Butcher will serve up mouthwatering Prime Angus beef burgers and steaks, hearty fries and much more.

Far from your run-of-the-mill burger restaurant, The Butcher has been serving the finest cuts of meat, freshest vegetables, signature sauces and home-made semi-brioche style buns to food lovers in Amsterdam, Berlin and Ibiza since 2012.

Working exclusively with Prime Angus beef, The Butcher's teams of highly trained chefs consistently create exceptional burgers and steaks for meat lovers who appreciate simple, but delicious, cooking.

Originating in Amsterdam's famous Albert Cuyp market, The Butcher quickly caught the attention of the city's foodies and restaurant lovers in the know.

D&T Group, Dubai's leading hospitality company, has partnered with Holland-based The Entourage Group to introduce The Butcher to Dubai.

Coroli awarded 'Superbrands' status Coroli, the region's leading edible oil brand, was awarded Superbrands status at a gala event ceremony recently held in Dubai, UAE. The award was received by Dr. B. R. Shetty, Founder and Chairman of BRS Ventures and owner of Coroli brand. At the 15th annual Superbrands event, Coroli was recognised as a leading brand in UAE for its quality, performance and engagement with customers.

Accepting the award, Dr. B. R. Shetty, Founder and Chairman, BRS Ventures, said, “I am thrilled that Coroli has been recognised as UAE's Superbrand. This acknowledgement reflects the consistent quality and service that the brand has been providing to consumers over the last four decades. Coroli understands the unique requirements of the diverse FOOD BUSINESS GULF & MIDDLE EAST

consumer segment in the MENA region and continues to nurture good health using the bestin-class international quality standards. The award is a testimony of the purpose, passion and consistent performance of the team behind 'Coroli'.�

Darigold Opens Sales Office in Dubai Darigold Inc. announces the opening of its office in Dubai through the addition of an inmarket sales leader: Benoy Kondoor, sales director - Middle East and Africa, based in Dubai, United Arab Emirates. The new office will enhance customer service and integration with customers across the Middle East and Africa.

Like Darigold's recent expansion in Mexico, the company's presence in Dubai furthers its commitment to customer excellence and helps address the increasing worldwide demand for healthy sources of protein for infants, adults and aging populations. In 2018, the Middle East region imported $4.8 billion in dairy products. The U.S. dairy industry's market share is about 3 percent. In addition, nearby north Africa is a major market for skim milk powder, butter and cheese, with Algeria and Morocco having imported $1.5 billion in dairy products in 2018. This provides an opportunity to serve customers of Northwest Dairy Association (NDA) member farms in the Middle East and Africa.

NDA member owners share a commitment to caring for the land, animals and people that make up their farm. The farmers of NDA operate under a set of standards that ensure excellence in dairy stewardship and sustainable farm practices.

DDW, Inc. Acquires Natural Colors Business from Dupont DDW, The Color House, is pleased to announce that on June 28, 2019 it completed a transaction to acquire the DuPont Natural Colors business which was part of DuPont's Nutrition & Biosciences division. The acquisition expands DDW's global reach and adds technical and manufacturing capabilities in several core natural colors.

DDW adds two DuPont manufacturing facilities (Burton-on-Trent, UK and Santiago, Chile) and all related customer contracts. The expanded business will operate under the JULY-SEPTEMBER 2019

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“DDW, The Color House” brand. DuPont originally acquired the business in 2017 as part of their acquisition of FMC's Health & Nutrition business.

“This is the perfect opportunity to expand our portfolio with unique new products and deepen our position in blending and emulsions.

The associates at both sites are very experienced and will ensure that we can continue to provide outstanding products and services during the transition,” explains Ted Nixon, CEO of DDW.

Dustcontrol launches a new process extraction and general cleaning range for the food industry Hygiene requirements within the food industry are extremely stringent. The Swedish company Dustcontrol is now launching an extraction product line for the food industry: “Good For Food (GFF)”, to be used especially “When Clean Is Not Enough”. The system is designed to contribute to safe and hygienic food production. “We have developed a complete system that makes it easy for food producers to manage material waste and cleanliness in their production processes”, explains Donna Wei Stenberg, project manager for Dustcontrol's new food industry product line.

Dustcontrol has almost fifty years' experience in developing advanced extraction systems and dust extractors for all types of manufacturing industries. Dustcontrol has now expanded its product range with the introduction of extraction equipment that contributes to safe and hygienic food production. The initiative for the new system comes from one of the company's customers, a major food manufacturer in Germany.

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declare 'added sugar' in addition to the standard total sugars on nutrition facts panels even if some of those sugars are added by way of fruit juice powders or concentrates.

Implementation is staggered, with large companies obliged to meet the requirements by January 1, 2020 date, and smaller businesses by 2021. But the change is already forcing businesses to re-think how they formulate their products, in order to avoid the negative perception associated with added sugar.

However, a simple solution is at hand, in the form of fruit purees, says Welch's Global Ingredients Group. Purees are not included in the definition of added sugar and therefore the fruit sugars naturally present in purees only need to be included in the total sugars declaration.

Purees offer an effective strategy for clearing FDA's new 'added sugar' hurdle Fruit purees are emerging as a viable solution for US food companies as they work towards complying with challenging new rules on the labelling of sugar.

The FDA introduced new labelling regulations in 2016 and the compliance date of January 1, 2020 for these is looming large.

The soon-to-be-implemented rules will mean that manufacturers and brands will be required to JULY-SEPTEMBER 2019

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“Purees deliver natural sweetness, but their sugar content isn't considered to be added sugar by FDA,” said Kevin Kilcoyne, VP & General Manager at Welch's Global Ingredients Group. “This means they offer a good option for food companies who prefer not to see added sugar on their nutrition facts panels or wish to minimize the amount of added sugars they are obliged to declare.”

Fine Unleashes its Ultimate Kitchen Offering: Super Towel PRO In our daily struggle to keep our homes clean and hygienic, the paper towel is the first line of defence. Of the many brands available in the market, many lack the strength, absorbency, or hygienic standards to clean up big spills and stains. Fine Hygienic Holding is proud to announce the release of the latest tool in the battle for better hygiene: the Super Towel Pro, the only paper towel you will ever need again.

FOOD BUSINESS GULF & MIDDLE EAST

For years, paper towels were only suitable to handle small spills and stains, while bigger jobs were reserved for cloth towels and newspaper - but not any longer. The extraordinary strength and resilience of its 3-ply design, coupled with the ultra-absorbency its embossing pattern offers, make this the only towel a homeowner needs to keep a spotless kitchen, tackling any mess while outlasting and outperforming the competition. In fact, thanks to its ground-breaking 4D technology, which utilizes a new chemical engraving technique that was developed to improve critical paper properties such as resistance, bulk, and absorbency, Super Towel Pro can absorb and clean up to four times as much as the competition.

“The Super Towel PRO is the ultimate tool in the fight to keep homes hygienic and healthy, and we look forward to Fine customers everywhere to start experiencing the benefits of its exceptional design,

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powerful absorbency, and greater hygiene for themselves,� said Andrea Janjua, Chief Tissue Category at FHH. “Our paper towels are a cornerstone of our business, and we have poured our time and efforts into creating a product that is so effective and so reliable that it stands out as the clear choice for consumers across our markets�.

DSM and Avril collaborate to bring plant-based protein to food industry Royal DSM, a global science-based company active in health, nutrition and sustainable living, and Avril, an international French agroindustrial group, intend to work together to meet the growing consumer demand for plantbased proteins.

Together, DSM and Avril will produce a unique protein based on non-genetically modified canola. It has excellent functional properties, a high nutritional value, and a balanced taste profile, making it ideal for a range of applications including meat and dairy alternatives, beverages, baked products, bars and ready-to-mix.

"With 10 billion inhabitants by 2050, experts predict global demand for both animal and plant-based protein to grow, with exponential growth in plant-based proteins due to dietary shifts. Through this collaboration, Avril and DSM intend to join forces to contribute through innovation to meet the growing demand," said Avril CEO JeanPhilippe Puig.

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Summit, which takes place in London on September 5-6, 2019.

The event will be highly interactive, with an opportunity for attendees to take part in a 'Chocolate Safari' on the streets of London, visiting independent boutiques, larger businesses, department stores, and restaurants. There will be creative roundtable discussions and a chance to taste the newest innovations in chocolate, developed to align with the latest emerging trends, including formulations that are high protein, plantbased/vegan, and very low in sugar

'Milk' chocolate without dairy?

New Chocolate Summit addresses the emerging trends shaping the future As many as 80% of chocolate consumers globally would like to try non-dairy 'milk' chocolate. 31% consider a 'high protein' claim to be important when buying chocolate, and 40% admit that they eat sweet chocolate & nut spreads with a spoon - straight from the jar.

These are just a few of the findings gathered

by AAK in a recent survey of chocolate consumers in 12 countries, underlining how the company is able to deliver the very latest consumer insights to support customers with product development. AAK will showcase this expertise - and more - at the new Chocolate JULY-SEPTEMBER 2019

FOOD BUSINESS GULF & MIDDLE EAST

ANUGA PREVIEW

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WORLD'S LARGEST TRADE FAIR FOR FOOD AND BEVERAGES

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hat is coming, what is staying and what is new? The entire diversity of the world of food and beverages will be on display again from 5 to 9 October 2019 in Cologne. Whether vegetarian and vegan, gluten and lactose-free, superfoods or ready-to-go products - there is something for all needs. Around 7,400 exhibitors from 100 countries are using the world's most important industry meeting for the food and beverage industry to present their latest trends and innovations. The trend themes reflect the current developments within the industry. Beyond this, Anuga places a consistent focus on the industry trends of the future.

In addition to diversity and internationality, the "10 trade shows under one roof" trade fair concept, offers top buyers from all over the world also a close interlinking with the respective trend themes. The clear structure divided up into industry- specific segments ensures a good orientation. Each of the individual trade shows is unique in itself and in

some cases also the leaders of their segment.

The following trends will play a key role at Anuga 2019.

Functional and free from products "Free-from" is becoming an increasingly more popular category. In 2018, 23% of all new foods carried a "free-from" notice. Gluten-free products stand out within this group. In 2018, 58% of all free-from products were gluten-free products, whereby vegan products with an average annual increase of 30% since 2014 (annual overall growth 2014-2018) recorded excellent growth.

Halal Food Halal-certified food that corresponds to the Islamic dietary rules, is gaining significance. The increasing demand for halal ready-made products in the Near East, combined with the growing demand in the West, is leading to a strong growth in the segment of halal-certified food.

Kosher Products The demand for kosher products is increasingly strongly. The distribution of these foodstuffs, which correspond with the dietary rules, is increasing according to data provided by Innova Market Insights on product introductions.

Non-GMO Products Over the past years, North America has taken over from Europe as the leading market region for "non-GMO" notices. Growth has also been recorded in Latin America. Most of the newly introduced non-GMO products fall under the categories bakery products, dairy products and snacks, whereby the overall penetration of such notices is the highest in the sections cereals and baby and toddler food.

Organic Products The percentage of new products that fall under the organic segment grew from 8.8% of the new introductions in 2014 up to 10.5% in 2018. In Europe with an average annual growth of 15.5% the share of organic seals among the newly introduced European foodstuffs is even more significant (annual overall growth 2014-2018).

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D

edicated to the food processing and packaging industry, Saudi Agro-Food gathers the region's leading professionals in the agriculture and food industries to benefit from exclusive business opportunities in a custom-made setting for showcasing up-to-date technologies, products, services and solutions for all stages of food processing and packaging; as well as all types of popular and new food products. Over four days, exhibitors will get the chance to meet face to face with thousands of wholesalers, distributors, retailers and other industry professionals, and develop partnerships which will see their products stocked in shops and supermarkets all over Saudi Arabia.

Saudi Agrofood, organized by Riyadh Exhibitions Company Ltd will take place from 2124 October 2019 at the Riyadh International Convention and Exhibition Center. The other events held concurrently with Saudi Agrofood are Saudi Food Pack and Saudi Aquaculture and Saudi Agriculture. Saudi Agriculture, the 38th international agriculture and water and agroindustry exhibition will be held under the patronage of the Ministry of Environment, Water and Agriculture, with the participation of international companies, specialized in agriculture and food from all over the world.

Under the strategic direction highlighted in Saudi Vision 2030, protection of the nation's vital resources is imperative to the creation of an ambitious and effectively governed nation.

To support this vision, the Government has prioritized the development of sufficient food reserves, promotion of aquaculture and

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GATHERING REGIONS LEADING PROFESSIONALS IN THE FOOD INDUSTRIES partnering with countries that have abundant natural resources. The Food and Agriculture Organization of United Nations has also partnered with the Ministry of Environment, Water and Agriculture, Saudi Grain Authority and Agricultural Development Fund to augment national capacities for guaranteeing sustainable food security. Under this venture, the entities aim to establish an effective evidence-based food loss and waste reduction programmed and implement a food security early warning system. Moreover, significant strides have been made in the domain of aquaculture owing to an increase in marine fisheries and overall productivity which is expected to augment the sector's contribution to the national economy.

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TUTTOFOOD REVIEW

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TUTTOFOOD 2019 CONFIRMS ITS ROLE OF INTERNATIONAL PLATFORM IN THE AGRI-FOOD SECTOR

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he seventh edition of TUTTOFOOD, an increasingly international hub and global player for a strategic sector for the Italian economy such agri-food, closed yesterday evening. A systemic role underlined by the institutional presence of the Prime Minister Giuseppe Conte and of the Minister of Agriculture, Food, Forestry and Tourism Gian Marco Centinaio.

82,551 operators were present, 21% of whom were foreigners from 143 countries, with 12 new entries (in particular from Central America, the Middle East and North Africa) who met the 3,079 Italian and international

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brands present at the event.

The first 10 foreign countries of origin are, in order, the USA, Spain, France, Germany, the United Kingdom, China, Canada, the Benelux, Japan and the Russian Federation. The delegations of buyers were important and appreciated, also thanks to the fine tuning made with ITA/ICE Agenzia. There are more than 1,414 accredited Italian and foreign journalists and 325 bloggers.

There were also large numbers of visitors to the more than 250 side events of the exhibition, such as those dedicated to the blockchain, retail and food intelligence.

In the pavilions and in the stands, exhibitors displayed traditional products alongside new superfood products, in a context characterized by a strong return to the use and enhancement of valuable raw materials. An edition based on quality food and product innovation, but also on health, proper nutrition and sustainability.

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SNACKEX REVIEW

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s record-breaking temperatures swept across Europe, business was heating up in Barcelona, with plenty of hot new developments on show at SNACKEX 2019, together with lively discussions around which of the latest savoury snacking trends are coming to the boil.

Footfall was high, with a total participation of around 3,000 people. While the biggest contingent was naturally from Europe, people travelled from all continents to be there.

For some the focus was on finding specific technical solutions to help their production operations. “It's extremely useful to have so many snack industry professionals together with their machinery. We couldn't visit that many companies individually - it would take forever,” said Mathew Wilcox, project manager with Kettle Foods in the UK. “At SNACKEX we are able to sit together with different people from a team and discuss projects we are working on. It's both a time and cost saving.”

Others were keen to explore networking opportunities and explore the insights on offer during the conference sessions. “SNACKEX is the industry standard for us snack food manufacturers. It's where we get to meet all the 'big boys' and learn more of the industry in one central place and save time,” said

FOOD BUSINESS GULF & MIDDLE EAST

SNACKEX: EUROPE'S ONLY EVENT DEDICATED ENTIRELY TO SAVOURY SNACKS Nilesh Shah, chairman of Kenyan snack maker Tropical Heat.

The response from exhibitors was also overwhelmingly positive, with many yet again highlighting the advantages of SNACKEX's unique position as Europe's only event dedicated entirely to savoury snacks. There were plenty of familiar faces and big industry names among the 170 exhibitors, which also included many first time companies.

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FFF&HI REVIEW

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F

ree From Functional & Health Ingredients (FFF&HI) broke records when it welcomed more than 7,800 key buyers and decision makers from the free from food, drink and sustainable packaging industries through its doors in Barcelona from 28-29 May. Now in its seventh year, this staggering 52% increase on visitor numbers reflects the dynamic growth and development of the global free from market and cements the show as Europe's leading platform for the free from industries.

Visitors took advantage of the unique platform the show provides, informing and inspiring decision makers from the world of retail, ingredients, wholesale, distribution and foodservice with a packed schedule of conference sessions, pioneering brands and products plus multiple networking opportunities.

Leading the field Five core areas of the free from market; free from, vegan, natural and organic, functional and health ingredients were represented across four conference stages with insights from key speakers.

Highlights from the packed conference schedule revealed the latest data covering key areas including the 11.5% increase in sales of free from foods across Europe in the past year and the 133% growth of the UK free from market since FFF&HI began in 2013.

Show partners, ProVeg International hosted a dedicated vegan area and a series of seminars at the vegan conference stage. Verena Wiederkehr,

FOOD BUSINESS GULF & MIDDLE EAST

FFF&HI WELCOMES MORE THAN 7,800 KEY BUYERS AND DECISION MAKERS International Head of Food Industry and Retail at ProVeg International revealed the most prominent trends driving the sector including sensory experiences, clean-label products and raw materials, explaining the opportunities for businesses who tap into this buoyant sector.

Pioneering exhibitors FFF&HI was the platform for new brands and product launches from those shaping the organic, vegan, functional foods and ingredients markets.

On the first day, FFF&HI unveiled the winner of its Product of the Year Awards - a celebration of the most cutting-edge free from food and drink products launched in the past year. Manufacturers and producers put their best innovations for contention to be crowned winner and runner up across three categories, Product of the Year, Best New Brand, Free From Plastics.

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KNIFE SHOW REVIEW

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COLTELLO IN FESTA 2019 FOOD BUSINESS GULF & MIDDLE EAST MAGAZINE'S MANAGING EDITOR M. MATT WAS INVITED TO ATTEND COLTELLO IN FESTA 2019, THE WELL-KNOWN EVENT THAT CELEBRATES THE CENTURY OLD TRADITION OF MANIAGO KNIVES AND CUTLERIES.

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aniago is synonymous with knives. The Coltello in Festa, a specialized event recently organized by Museum of Cutlery, displayed a variety of knives and similar, dedicated for special jobs. The Coltello in Festa is a traditional and popular event that takes place annually and has historical roots due to the importance of the knife production in the small Italian town of Maniago.

The event ran from July 20-22 provided a unique opportunity to meet the Knife District companies in the streets of the historic center and buy their products in the large knives trade show. The exhibition enriched by demonstrations of some of the main processes.

Along the streets of the historic center the

FOOD BUSINESS GULF & MIDDLE EAST

traditional craft market, the visitors were able to browse through the manual achievements of the exhibitors and the proposals of the shops in the historic center.

The event also covered a guided stand tour in Maniago centre explaining the traditions and peculiarities of this craft industry by Claudio Moretti.

Another highlights of the event was visiting the major knife factories and blade manufacturers in Maniago.

The Fratelli Antonini Fu Giulio is one of the leading knife manufactures based in Maniago, Italy.

The Antonin family have been dedicated knife manufacturers since 1929, maintaining the handmade craftsmanship with love and devotion through the years with the aim to produce unique and incomparable items.

With long years of experiences in manufacturing blades of high quality steels, the company is offering a range of high quality tools with the best effectiveness, reliability and durability over time. Such products are mainly addressed to butcheries and the dairy sectors.

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KNIFE SHOW REVIEW

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Additionally the company endeavors to meet all households requirements by providing several items to suited for any daily need.

TeGi by Coltellerie Maserin is the new line of professional kitchen knives, made in collaboration with the chef - 1 Michelin star Terry Giacomello.

It is a line of knives whose shapes, with a simple design, incorporate the ancient history of the blades of Maniago, the culinary culture of the chef Giacomello and the very high technology and quality of the materials that characterize them.

TeGi is the first line of professional kitchen knives that offers a very high level, an extremely robust product, made with great attention to the environment and sustainability.

The blades are in steel (recyclable) with a high carbon and chrome content, the bolsters are in steel 304 (recyclable) and the handles are in Richite, a very light material, a composite of fibers of paper and natural resins.

The packaging is made of 100% recycled paper and the sheaths that wrap the blades are made of Kevlar taken from dismissed sails.

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FOOD BUSINESS GULF & MIDDLE EAST

FRUITS

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BLUE WHALE THE LEADING FRENCH FRUIT EXPORTER

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eading French apple grower-shipper, with 300 growers and 5,500 ha of orchards, Blue Whale has its sights firmly set on Middle East where sales development of its newer varieties is an important goal.

Fifty years after loading the first carton to Middle East, Blue Whale is now largely present in the Area: U.A.E, Qatar, Saudi Arabia, Kuwait, Oman, Jordan and Iran.

After having successfully launched the Royal Gala variety in the 90's, Blue Whale is now looking ahead and aims to make its brand more popular among all the consumers and establishes it as a symbol of quality and flavor.

Therefore, innovation is a key part for Blue Whale in order to bring to the consumers a better tasting experience. In the last 5 years,

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Blue Whale has consistently developed its offer thanks to orchard improvements and the insertion of new varieties of clones. For example, the NovablueÂŽ, a variety of premium grade gala, offers excellent pack out percentages with a very high number of fruits making the premium packs. Its distinct and exceptional red to purple color meets the JULY-SEPTEMBER 2019

FRUITS

changing needs of the market. The flesh is juicy and crispy giving a tasty sweet flavor.

Moreover, in order to be true to one of its core values of caring for the environment and also to meet a growing demand for organic products, Blue Whale is also widening its range of organic apples. The company's extended organic JULY-SEPTEMBER 2019

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range will include varieties bred specifically for organic production in addition to converting older varieties intended for conventional growing.

FOOD BUSINESS GULF & MIDDLE EAST

S E PA R AT O R S

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F

ollowing a series of optimization measures at its Center of Excellence (COE) in Oelde, GEA has already began significantly reducing the general repair times of its separators. Infrastructure and organizational improvements, as well as the appointment of an Assessment Coordinator, have enabled numerous synergies, resulting in inspection and repair times being reduced by up to 40% worldwide. For particularly urgent cases, GEA is now offering a Fast Lane Service, which enables affected separators to be repaired in less than 10 days, depending on the requirements.

Even the short-term breakdown of a separator can, in worst-case scenarios, halt the entire production which can result in heavy economic losses for companies. Such situations require quick analysis and repair. In most instances, the separator must be transported to a certified GEA workshop to ensure authorized repair by the original manufacturer, which includes the necessary safety tests. Shipment, reporting, repair, inspection and return require a certain time frame, which can be bridged via bowl rentals or spare parts - however, this is not always the optimal solution for customers.

GEA has therefore developed a Fast Lane Service for particularly urgent repairs, which are handled by a dedicated team who take care of these prioritized requests. These employees work alongside GEA's regular diagnostic and repair service teams, but have the advantage of being able to exclusively handle prioritized cases more

FOOD BUSINESS GULF & MIDDLE EAST

NEW FAST LANE SERVICE FOR GEA SEPARATORS SHORTENS REPAIR TIMES quickly. The Fast Lane Service is offered for separators in all application areas with a surcharge based on bowl diameter.

The Fast Lane offer is currently limited due to capacity and time considerations. For this reason, a small steering team will decide on the urgency of each repair based on diverse criteria.

Once a repair is prioritized, the operational team takes over the order, managing the entire process which includes cooperating with the specialist departments as well as arranging for the dispatch of parts and repaired machines reducing overall lead times by up to 80%.

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FOOD PROCESSING

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BT, the technology solutions provider to the global food and beverage industry, has announced the commercial introduction of the FTNON CoreTakr. An innovative robotic system, the CoreTakr uses advanced 3D camera technology to accurately and speedily remove unwanted cores from lettuce heads used in the fresh-cut and ready-to-eat segments.

The Series 3 Coretakr units are the first to be made widely commercially available following extensive production testing with customers in the Netherlands and the UK. Capable of handling 1500 heads of lettuce per hour, the CoreTakr, which decores automatically with no employee interaction necessary other than a single operator, typically increases yield by between 3-9%, while at the same time significantly improving factory safety and forming an extra barrier against diseased produce.

“The machine works by using 3D cameras and advanced robotic technology,” said Wilco Fauth, Global Product Line Director for JBT FTNON. “Iceberg lettuces drop automatically into the system with no people involved. A 3D camera will take a look at the lettuce and determine where the core is and it's size. The lettuce then moves into the decorer which is extremely accurate in removing the core.”

Once inside the machine, the system uses two sharp clinical knives to make sure only the undesired part of the lettuce is removed.

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JBT'S CUTTING-EDGE CORETAKR TECHNOLOGY MAKES FULL COMMERCIAL DEBUT Hygiene is another key element of the CoreTakr, with the machinery designed for daily cleaning in accordance with stringent food safety standards (CE 2004/1935).

A further advantage, according to Fauth, is the CoreTakr's capacity to identify and remove diseased products. “The moment the CoreTakr encounters a lettuce that is contaminated, this is removed to prevent it going through the system,” he said. “This enormously improves food safety across the whole factory and allows customers to build up a full picture across the whole year, enabling them to provide feedback to the grower or seed company.”

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C H O C O L AT E S

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NESTLÉ INVENTS THE FIRST 70% DARK CHOCOLATE MADE ENTIRELY FROM THE COCOA FRUIT

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estlé has announced it has created a unique chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and therefore not adding any refined sugar.

Nestlé plans to introduce the first product in Japan in the autumn of this year through its KitKat Chocolatory. Further products in other countries will follow next year, through some of Nestlé's most popular confectionery brands.

Nestlé has developed a natural approach, which allows it to extract the pulp and use it in chocolate with no compromise on taste, texture and quality.

Until now chocolate has been made with the addition of refined sugars. This patented innovation delivers a great tasting chocolate using only one ingredient - the cocoa fruit.

Patrice Bula, Head of Strategic Business Units, Marketing and Sales at Nestlé, said: "We're proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience."

The cocoa fruit contains cocoa beans and cocoa pulp. The pulp surrounds the beans, it is soft, sweet

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and white in colour.

Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed and the value is lost. Until now it has not been used as an ingredient to naturally sweeten chocolate.

With this announcement, Nestlé reaffirms its leadership in the confectionery category by driving innovation and creating new, natural and exciting products. Nestlé was the first to bring Ruby chocolate to market in 2018 with KitKat, first in Japan and then across Europe and the Middle East.

NESTLÉ HAS DEVELOPED A NATURAL APPROACH, WHICH ALLOWS IT TO EXTRACT THE PULP AND USE IT IN CHOCOLATE WITH NO COMPROMISE ON TASTE, TEXTURE AND QUALITY.

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EMULSIFIERS

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alsgaard has reached its goal of total carbon-neutral production two years early, describing the achievement as a milestone for the whole ingredients industry.

The Danish company, known as the inventor of the modern plant-based food emulsifier, has a long history of social and environmental responsibility.

In 2010, it set itself the goal of completely carbonneutral production within ten years.

It has achieved this target two years ahead of schedule, reducing its net carbon emissions from 12,029 tonnes in 2010 to zero in 2018.

Over that period, it has achieved CO2 reductions totalling 56,175 tonnes - equivalent to the amount produced by 4885 European (EU) households in a year.

The company's six global production sites are now all carbon-neutral, mainly through changing sources of energy. Strategies have included new heat recovery and insulation techniques, a switch from heavy fuel oil to certified biogas, and the use of renewables. At Palsgaard's main site in Denmark, all electricity is sourced from hydro power, and indoor heating is powered by burning home-grown straw rather than oil.

The company's Dutch factory has over 800 solar panels and has run off only renewable energy since the start of 2018. Because changing energy sources is not possible everywhere, Palsgaard has also partnered with the UN and purchases its official carbon credits to offset emissions.

As far as the company is aware, it is the

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PALSGAARD ACHIEVES TOTAL CARBON-NEUTRAL PRODUCTION only emulsifier manufacturer to achieve carbon neutrality but it hopes others will follow suit.

Jakob Thøisen, CEO of Palsgaard said: “This is a major milestone — not just for Palsgaard but for the whole ingredients industry. The production of emulsifiers is very energyintensive and when we decided to eliminate our carbon footprint, many thought it couldn't be done. However, we've demonstrated that with ambition and innovation, sustainable ingredient production is possible. Achieving CO2-neutral status ahead of schedule has given us extra energy to continue making a difference. We hope other companies will be inspired to go on the same journey.”

Palsgaard, which is celebrating its centenary this year, is now planning a range of new green initiatives, including a new solar energy park at its headquarters in Denmark.

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FOOD COLOURS

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NEW EXBERRY® REDS OFFER GREATER INTENSITY AT LOWER DOSAGES AND CONTAIN NO ADDED SUGAR

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NT Group has developed a new and improved range of EXBERRY® liquid and powdered red Coloring Foods that are free of added sugar. They offer higher color intensities and contain just two raw materials, helping food and beverage manufacturers achieve shorter, cleaner ingredient lists.

Available globally, the new reds deliver colors that are 50% more intense, which means they can be used in lower dosages to achieve the same effect, resulting in reduced cost-in-use.

All are natural and derived from fruits and vegetables grown by GNT's select group of dedicated farmers.

The new EXBERRY® reds range includes shades such as “Vivid Red”, “Purple Plum”, “Veggie Red” and “Brilliant Pink”, made from fruits and vegetables including carrots, blackcurrants, radishes, blueberries and sweet potatoes. All are suitable for vegetarians and vegans, Kosher parve approved and Halal compliant.

Sonja Scheffler, Product Manager at GNT, said: “These improved powdered and liquid reds highlight how we are always looking to evolve our EXBERRY® Coloring Foods portfolio to deliver optimized appearance and performance at a lower cost without sacrificing quality.”

EXBERRY® Coloring Foods are coloring ingredients obtained from fruits, vegetables using gentle, physical processes such as pressing, chopping, filtering and concentrating.

The products retain the characteristic properties of the source material and the concentrates are not selectively extracted. Consequently, they are not classed as food additives but foods with coloring properties and, therefore, qualify for cleaner and clearer labelling declarations.

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Made with GNT's own innovative processes, they can impart almost any color shade to foods and beverages and are ideally suited for industrial use.

To ensure the highest level of quality and year-round availability, GNT controls the entire EXBERRY® supply chain, with cultivation and harvesting monitored by GNT's agricultural engineers.

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S P E C I A LT Y C H E E S E T R A D E M I S S I O N

SPECIALTY CHEESE TRADE MISSION TO

THE UNITED STATES - A GRAND SUCCESS I n 2018, the Middle East was the fifth largest export market for U.S Dairy with an export value of U.S. $82 million. U.S. cheese exports to the Middle East increased by 6,500 MT in two years from 14,000 MT in 2016 to 20,500 MT in 2018, with ample further growth capacity to fulfill rising cheese demand in the Middle East.

In order to have a better understanding of the U.S dairy industries and its business potentials, more than a dozen dairy buyers from the Middle East participated in a US Specialty Cheese Trade Mission organized by the U.S. Dairy Export Council (USDEC) with funding from the dairy checkoff program. The event held from June 22-30, 2019. Food Business Gulf & Middle East- the regions’ highest circulating magazine’s managing editor M. Matt was also one among the group.

FOOD BUSINESS GULF & MIDDLE EAST

The group arrived in New York City on June 22 and attended the Summer Fancy Food Show. From there, the Group spent two days in Vermont followed by two days in Wisconsin.

In Wisconsin, they got an overview of U.S. cheese making through tours of cheese plants, meetings with dairy industry leaders.

The Wisconsin visit was coordinated by USDEC with support from the Wisconsin Department of Agriculture, Trade and Consumer Protection; Dairy Farmers of Wisconsin; the University of Wisconsin’s Center for Dairy Research and other dairy organizations.

The U.S. Dairy Export Council® (USDEC) is a nonprofit, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary

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processors and cooperatives, ingredient suppliers and export traders. USDEC aims to enhance U.S. global competitiveness through programs in market development that build global demand for U.S. dairy products, resolve market access barriers and advance industry trade policy goals. As the world’s largest producer of cow’s milk, the U.S. dairy industry offers a sustainably produced, worldclass and ever-expanding portfolio of cheese

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varieties as well as nutritional and functional dairy ingredients (e.g., skim milk powder, lactose, whey proteins). USDEC, together with its network of overseas representatives in the Middle East and around the world, also works directly with global buyers and end-users to accelerate customer purchasing and innovation success with quality U.S. dairy products and ingredients.

FOOD BUSINESS GULF & MIDDLE EAST

DA I R Y P L A N T / FA R M V I S I T S

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STRIVE TO PRODUCE THE MOST DELICIOUS RAW MILK CHEESES

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pring Brook Farm is a traditional dairy farm located in Reading, Vermont. It covers 1,000 acres and is home not only to the herd of 100 registered Jersey cows but also to the Spring Brook Farm Cheese operation.

“Our main purpose is to build and support a community that embraces the land that sustains us, from our unique microbial environment to the cows that provide the highest quality milk for cheese production; and from our partnerships

with two traditional, small local Vermont dairies to supporting the ongoing mission of the Farms for City Kids Foundation”, says Jason Donnelly, International Sales.

“We strive to fulfill this responsibility with authenticity and transparency, all while producing some of the most delicious, award-winning raw milk cheeses in America” he adds.

“In order to make our cheese well, we must have ‘our hearts in the past and our heads in the future’. The cheesemaking operation at Spring Brook Farm is the manifestation and translation of many hundreds, if not a thousand, years of European Alpine cheesemaking tradition to a dairy farm in Vermont”.

A WIDE SELECTION OF AWARD WINNING CHEESES CABOT PROUDLY OFFERS A WIDE SELECTION OF AWARDWINNING CHEESES MADE WITH PURE, RICH MILK STRAIGHT FROM THEIR FAMILY FARMS.

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any New York Farm Families cooperatively own Cabot & McCadam Cheese, and all the milk that goes through the Chateaugay Plant in New York comes from those New York dairy farms.

Cabot proudly offers a wide selection of award-winning cheeses made with pure, rich milk straight from their family farms.

“Our conveniently packaged 8-ounce Dairy

FOOD BUSINESS GULF & MIDDLE EAST

Bar has a dense and slightly crumbly texture and a milky white color. Redolent of the grassy, clover-covered fields of the North Country, we like to savor it with full-flavored ingredients like smoked meat and spiced chutney. This is the cheese that will make a box of macaroni weep with joy or your fondue pot go weak at the knees”, says Brian Littlefield, National Industrial Sales Manager.

“Bring home a block of this sophisticated, complex cheddar as the perfect addition to a bold recipe. Our Deli Bar is aged a minimum of 14 months to achieve just the right combination of nutty, tangy zest. Add thick-cut slices to a hearty sandwich, sprinkle crumbly chunks over a fresh salad, or stir into your favorite steaming recipe for a taste that will keep you coming back for more”.

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DA I R Y P L A N T V I S I T S

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AGING FACILITY MAXIMIZES THE POTENTIAL OF CHEESES

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asper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers.

“Jasper Hill’s mission is to make the highest possible quality products in a way that supports Vermont’s working landscape.

We are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting our regional taste of place”, says Jason Donnelly, International Sales.

The Cellars at Jasper Hill Farm is an

innovative 22,000 square foot underground facility located in Greensboro, Vermont. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheese makers.

“JASPER HILL’S MISSION IS TO MAKE THE HIGHEST POSSIBLE QUALITY PRODUCTS IN A WAY THAT SUPPORTS VERMONT’S WORKING LANDSCAPE.

THE BEST KNOWN ARTISANAL AGED CHEDDARS

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ver one hundred years old, Carr Valley is famous for making cheese the traditional, old-fashioned way.

Three Master Cheesemakers make cheese from cow, sheep and goat milk, producing over 50 original varieties, but is best known for their artisanal aged Cheddars. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making

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cheese the old-fashioned way!

Carr Valley offers Aged Cheddar, Blue, Bread Cheese (Juustoleipa), Cheddar, Cheese Blends, Cheese Curds, Colby-Monterey Jack, Edam, Emmentaler, Feta, Fontina, Gorgonzola, Gouda, Havarti, Monterey Jack, Swiss, Young Cheddar.

Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses.

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DA I R Y P L A N T V I S I T S

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A VARIETY OF ORGANIC, SPECIALTY CHEESES

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edar Grove is a family-owned operation produces a variety of organic, specialty cheeses, and cheese curds. Cedar Grove guarantees the best traditional and specialty cheese you’ve ever tasted.

In December 1993, the Cedar Grove became the first in the country to assure its customers that milk for its products was produced without the use of synthetic growth hormones.

The company makes the best specialty organic, artisan and traditional cheese you’ve ever tasted with milk from over 35 Wisconsin cow, sheep, and goat farmers.

The cheeses are made without the use of animal enzymes. The range products include Aged Cheddar, Butterkase, Capriko, Cheddar, Cheese Blends, Cheese Curds, Colby, Colby Monterey Jack, Faarko, Farmer’s, Havarti, Montaque, Monterey Jack, Mozzarella, Muenster and Quark.

STANDS FOR THE FINEST QUALITY OF CHEESES

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eister Cheese remains true to making only the finest quality cheeses, through their technology and ingenuity. You’re bound to have a new and exciting cheese experience – one that’s rooted in only the finest quality. The company mainly produces Aged Cheddar, Cheddar, Cheese Curds, Colby, Colby-Monterey Jack, Monterey Jack and Young Cheddar.

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SPECIALIST IN THE TRADING OF ALL DAIRY COMMODITIES

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.C. Jacoby & Co. is a third-generation family-owned business and one of North America’s premier dairy product trading companies. The company specializes in the trading of all dairy commodities including fluid milk, cream, liquid milk protein concentrate, butter and cheese, and whey and milk powders including non-fat dry milk and skim milk powder via all modes of transportation in North America and internationally.

“Having cultivated these industry relationships for 70 years, T.C. Jacoby & Co. leverages a superior network of buyers, sellers and carriers to market and move dairy products. We apply our expertise in both the Chicago Mercantile Exchange and Federal Milk Marketing Orders (FMMO) directly to the intersection of supply and demand”, says Brianne Breed, Vice President, Cheese Sales.

SUMMER FANCY FOOD SHOW ATTRACTS THOUSANDS OF VISITORS

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he Specialty Food Association’s (SFA) 65th Summer Fancy Food Show brought together thousands of food buyers, brokers and distributors with over 2,400 exhibitors, including 239 companies from New York, and international exhibitors from 54 nations.

The SFA’s Summer Show ran from June 23-25, 2019 at the Jacob Javits Center in New York City. It is the largest North American marketplace devoted exclusively to specialty food and beverage producers and buyers. With more than 200,000 specialty food products on display, the show featured something for every palate.

This year’s show again demonstrated the

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SFA’s commitment to attract the highest-quality industry contacts, helping to foster connections and ensure that great business deals are made at the show.

"It's fascinating to observe the ever-evolving specialty food marketplace, which has grown into a nearly $150 billion industry," said Denise Purcell, director of content for the SFA. "From the uptick of members showcasing West African products to the blossoming of foods and beverages addressing sustainability and social concerns, the Fancy Food Show always reveals inspiring companies and products to our Trendspotter Panel."

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WHAT ARE AMERICAN SPECIALTY CHEESES?

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he United States produces a quarter of the world’s cheese output and part of it includes specialty cheese-making- the fastest growing segment of the American cheese market. Often employing smaller-scale, traditional open-vat models when compared to large-scale factory production, a versatile range of specialty cheeses come straight out of America. Uncovering the stories of these cheeses is often part of the experience of enjoying them.

Specialty cheeses traditionally include exclusive added-value components. Used as an umbrella term, it describes a variety of cheeses, including American Originals, artisan, farmstead, and organic cheeses. By their definitions, American Originals refers to cheeses that are uniquely American in their original forms, with a recipe that originated in the Americas. The term Artisan refers to unique, hand-made cheeses, produced with minimal mechanization. Farmstead refers to cheeses made on the same farm that produces the milk while the term Specialty indicates limited production and special

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attention to quality through the cheese making and curing process. Often aged or cured in distinct ways, specialty cheeses require particular attention to flavor, texture and overall excellence.

Enjoying cheese as a stand-out ingredient continues to be a trend within the foodservice sector. Whether it may be quick service restaurants, full service or family restaurants, casual theme restaurants, fine dining, hotel and resorts —increasing number of outlets are now offering specialty cheeses distinctively called out in all courses including appetizers, salads, soups, breads, entrées, and desserts.

U.S. cheese makers have also launched unprecedented products for dietary purposes, producing cheeses that target specific nutritional and dietary requirements including low fat, reduced fat, low sodium, halal, organic and lactose-free. The last few decades, small-scale artisan cheese makers all over the U.S. began producing specialty cheeses and coining them with inventive names to reflect their own region, tradition, or ethnicity. A few examples;

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Sartori Espresso BellaVitano The cheese features a rich and creamy texture with taste that is reminiscent of an aged, premium Wisconsin Cheddar balanced by a full-flavored Parmesan. This BellaVitano is handrubbed with freshly roasted espresso, creating a truly unique flavor, delicious for anytime between breakfast and dessert.

The cheese has won several awards including, • 2010, 2008 – Wisconsin State Fair, Second Place • 2010 – World Cheese Awards, Bronze Medal Sartori Basil and Olive Oil Asiago Basil with Asiago is a timeless match. At least six months of careful aging prepares the Asiago wheels to be hand-rubbed with basil and extravirgin olive oil for a unique flavor.

The cheese has won awards including• 2010, 2008 – Wisconsin State Fair, Second Place • 2010 – World Cheese Awards, Bronze Medal

Belgioioso Asiago Firm and smooth, this cheese that is crafted in Wisconsin, has a warm yellow appearance accompanied by a sweet, nutty flavor. Sourced from raw cow’s milk, the cheese has been aged five months and is completely gluten- and rBSTfree.

The cheese has won several awards including, • 2012 – American Cheese Society (1st Place) Best of Class • 1995, 1993 – U.S. Championship Cheese Contest (1st Place) Best of Class

Sartori Gold BellaVitano This rich, creamy cheese with its nutty, fruity flavor is also a celebrated gold-medal winner.

Inspired by traditional, Italian farmstead cheese, BellaVitano Gold begins in taste like a premium Parmesan and finishes in award-winning style with hints of melted butter.

The cheese has won awards including, • 2018 – International Cheese Awards, Best USA Cheese • 2017 – World Cheese Awards, Super Gold

THE UNITED STATES PRODUCES A QUARTER OF THE WORLD’S CHEESE OUTPUT AND PART OF IT INCLUDES SPECIALTY CHEESE-MAKING

Shullsburg Cranberry Chipotle Cheddar The cheddar is made the traditional way- milling and salting the curd and is then enhanced with Wisconsin Cranberries and imported Chipotle Peppers. After proper curing, this cheese stands alone with its delectable flavor profile of Smokey pepper and sweet/sour cranberries all supported by a smooth aged Cheddar cheese. This cheese pairs well with sweet red or white grape, dry sausage or also enjoyable on its own.

Shullsburg Colby Jack A true blend of real Monterey jack, invented in Monterey California at the turn of the century (1900-1920) and real Colby cheese, first made in Colby Wisconsin in 1870. Colby Jack is great alone or with fruit, nuts, olives, all grape, bread, and any sandwich combination. It also melts well on hot dishes.

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Under the Patronage of HH Sheikh Mansour Bin Zayed Al Nahyan, Deputy Prime Minister of the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Agriculture and Food Safety Authority

Live Animal Auctions & Beauty Contests

2 – 4 September 2019

Abu Dhabi, United Arab Emirates

Abu Dhabi National Exhibition Centre

Global innovations for regional markets

6 REASONS FOR YOU TO ATTEND EuroTier Middle East: ■ Discover innovations and agri-solutions for your business

■ Meet more than 150 animal farming exhibitors representing 16 countries ■ 70% of exhibitors have never before showcased products in this region ■ Serious discounts on many products on display

■ Never before seen live animal auctions & beauty contests during a trade exhibition

■ Knowledge transfer and key industry topics on discussion at the EuroTier Forum

REGISTER NOW! Visit: www.eurotiermiddleeast.com

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