Jan March 2017 edition

ISSN 1755-0939

2017 EDITION BOOTH NO. CCZ-112

J A N U A R Y- M A R C H 2 0 1 7

Editor Matt Matthews Associate Editors Jessie Jorge Andrew Thomas

47 NEWS

PAGE 04

Sub Editor Megha Marie Matt

GULFOOD PREVIEW

PAGE 30

DDTE PREVIEW

PAGE 38

Graphic Designer Aleena Susan John

AUTUMN FOOD SHOW REVIEW

PAGE 40

Sales Manager Paul Thomas

WOP DUBAI REVIEW

PAGE 41

SIAL MIDDLE EAST REVIEW

PAGE 42

Production Manager Abdul Shareef

INTERPOMA REVIEW

PAGE 44

FROZEN FOOD PRODUCTS

PAGE 47

DISPERSING & HOMOGENIZING MACHINES

PAGE 50

VACUUM COOLING

PAGE 52

SNACKS

PAGE 56

TOMATO PRODUCTS

PAGE 60

FOOD INGREDIENTS

PAGE 62

HALAL POULTRY

PAGE 63

CACAO PRODUCTS

PAGE 64

FOOD COLOURS

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Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan Head Office Matt Media International Ltd. Woodgreen, London N22 5AR, UK E-mail: gulfag@emirates.net.ae Web site: www.foodbusinessgulf.com

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

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Cover photo courtesy: Hydrosol GmbH & Co. KG

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

Printed & published by Matt Media© Intl. Ltd.(U.K.) 2017

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Mazola set to expand into nonretail segment amid promising growth trends in food sector Mazola, one of the pioneers of healthy and quality food products across the Middle East, has announced plans to expand into growing non-retail segment by catering to industrial food supply chains amidst surging trends in the regional food sector and rising consumption in the wake of promising macrodynamic developments.

According to statistics, UAE's reliance on food imports amounts to more than 80% of its food needs with expectations of a compound annual growth rate of 8% on food and beverages spending in the UAE up till 2018, which reinforces the strong growth trends.

Recent studies have also shown that consumer spending in GCC food retail sector is expected to be worth almost $106 billion by 2017.

Saudi Arabia will continue to lead the region's food sector, accounting for 59% of the total

consumption up until 2017. Saudi Arabia currently consumes 872kg of food per capita, Qatar 852kg, Kuwait 634kg and Bahrain 453kg per capita while by 2017, the per capita food consumption for the entire region is forecasted to reach 983kg.

Amidst these surging trends, Mazola showcased its plans and innovative products at Saudi HORECA, the biggest annual hospitality exhibition of its kind, held at Riyadh International Convention and Exhibition Center in the Saudi capital. Over 260 local, national & international companies and 150 chefs from different countries participated in the exhibition.

At the exhibition, Mazola showcased its expertise in the FMCG sector across the GCC and highlighted its plans to expand its trusted product portfolio in non-retail channels.

Esam AlDabba, Horeca National Sales Manager at Basateen Foods - Saudi Arabia, which manufactures and distributes the Mazola products across the Middle East and

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North Africa, said: “With the regional food sector witnessing phenomenal growth trends, Mazola aims to promote its HoReCa range of products, which includes edible oils, ghee, mayonnaise and specially B2B items in nonretail segment. The company's participation in Saudi HORECA was a great opportunity to explore new business opportunities in the domain and offered us invaluable networks to expand our presence.”

Mazola, which has time and again won the 'Product of the Year - Gulf' recognition across the GCC, is confident that the move into non-retail channels will reinforce its leadership in the future.

Barilla announces regional expansion into Saudi Arabia Barilla, the world's leading pasta brand, has announced regional expansion into Saudi Arabia in partnership with Mayar Foods for distribution of its Italian products through retailers across the Kingdom.

FOOD BUSINESS GULF & MIDDLE EAST

The pasta market size in Saudi Arabia is 55 thousand tonnes with nearly 2kg consumption per capita per year and the numbers continue to grow. The Italian family founded company will be catering to the Saudi Arabia market through a diverse range of traditional pasta products that is expected to grow 5% in the next five years.

“Our expansion into Saudi Arabia marks a major milestone for Barilla as we continue to experience increased demand from the region for Barilla's Italian pasta products. Since opening our Dubai MEA head office we have also expanded in North Africa and continue to focus on the company's Italian rooted culture of providing delicious and nutritious food that is healthy, convenient and good for the planet,” said Loay Elkhouly, Managing Director, Barilla - MEA. Italy's leading pasta brand is currently working with more than 2,000 retail stores, 5,000 restaurants and 5 airlines, across the

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GCC (excluding Saudi Arabia) with majority of distribution in UAE, Qatar and Oman served by the Dubai headquarters via regional partners.

“We are proud to be working with Mayar Food on our expansion into Saudi Arabia and are confident in the joint success that will be brought through their expertise and vision to provide Saudi Arabia consumers with top quality food products,” Mr Elkhouly added.

Barilla's regional expansion comes as a result to a shift in dietary preferences in the region, where the Mediterranean diet is becoming more popular and people are keen to try authentic Italian food. Barilla offers more than just ingredients but inspires foodies through the company's chefs, nutritionists, a recipe app and numerous other platforms.

“Mayar Foods beliefs match well with the Barilla Group. Barilla's top quality farming and production, and Mayar Food's expertise in product distribution will allow consumers to have the best of traditional Italian cuisine across all major supermarkets in the Kingdom.

We are proud to be working with Barilla to provide consumers and the trade in Saudi Arabia with the world's best Italian pasta

FOOD BUSINESS GULF & MIDDLE EAST

products,” said Ahmed S. Al-Muhaidib, General Manager, Mayar Foods.

In 2014, Barilla opened its (MEA) headquarters in Dubai, has since announced expansion into North Africa and now Saudi Arabia. Barilla Restaurant Group, part of the Barilla family of brands, has also just opened its first restaurant in the region in Dubai and is planning further expansion in 2017.

Barilla prides itself in upholding the highest international standards and best practices. This includes ensuring positive supplier relations through on-going training and engagement and enhancing supplier efficiency.

800 DEGREES now opens its sixth outlet in Riverland Dubai 800 DEGREES NEAPOLITAN PIZZERIA, an Italian concept originating from L.A., unveils its latest branch in RiverlandTM Dubai, a uniquely themed retail and dining destination at the heart of at Dubai Parks and Resorts.

Overlooking the river, 800 DEGREES' new branch hosts a delightful Alfresco seating as well as indoor seating that makes supper time an enchanting experience. Launched by franchise-owner, Manish Jeswani, L.A. Concept

JANUARY-MARCH 2017

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owner Anthony Carron, and Master Pizzaiolo, Rosario Accaria, the new outlet of 800 DEGREES is the perfect blend of casual and fine dining that brings out the flavor of Naples.

Made with specially sourced Napoli 00 flour and ingredients prepared freshly every morning, 800 DEGREES' traditional Neapolitan Pizzas are baked to perfection in an almond wood-fired oven at 800 Degrees Fahrenheit. The authentic Pizza Napoletana by 800 DEGREES is created with flour, salt, water and wild yeast for a fluffy crust and thin base. One can also choose a 95% gluten-free base and over 5 choices of sauces to spice up the traditional Neapolitan Pizza.

Customizable from the base up, one can either choose from a set menu of specialty pizzas or create one's own pizza for a truly personal feel. Apart from pizzas, 800 DEGREES also hosts a pasta station, a variety of salads, sides, gelato, Italian desserts, coffees and special Italian drinks.

FOOD BUSINESS GULF & MIDDLE EAST

Mai Dubai selects Swisslog to achieve business goals with a 21 million US dollar project Mai Dubai, the Dubai-based bottled drinking water company, has commissioned Swisslog to automate its storage and distribution logistics at its new mega expansion project in Dubai in order to reach its 2020 goals. The order value of the project amounts to 21 million US dollars.

As Swisslog builds on its strengths in logistics in the food and beverage sector, this contract win is a further milestone in the automation specialist's timeline.

Mai Dubai's commercial operations began in March 2014 and the company has been growing exponentially ever since. Today it is a trusted household brand and a serious player in the bottled water industry. Mai Dubai chose Swisslog as its partner on this project due to their mutual commitment to future growth.

Outgoing products from the plant will be shipped in a wide range of bottle sizes to

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stores, businesses and private homes.

In 2015, Mai Dubai was the only bottled water company to be given the highest rating in food safety by the Dubai Municipality. The company is the official drinking water supplier for Emirates Airline and has already exported its products to more than 13 countries.

The automation project will see Swisslog Middle East deliver a new automated raw and packing material warehouse, extend its production capability as well as build a high bay warehouse to store finished goods.

With a height of 25 meters and a storage capacity of 17,560 pallet locations, the finished goods warehouse will provide sufficient storage space for Mai Dubai's high volumes, while the raw material/packing material warehouse has a height of 14 meters and 5,592 pallet locations. The Swisslog Vectura pallet stacker cranes, connected with a conveyor system, will provide highly efficient storage and retrieval. A monorail system with 44 Swisslog trolleys and a transportation length of 1,000 meters will link all areas together, including the existing production lines.

“We are delighted to be working with Swisslog to reach our 2020 goals,” said Jay Andres, CEO of Mai Dubai LLC. “Aside from significantly improving the efficiency of our operation, the project will enable us to remain competitive in the market long-term, and will open up opportunities to grow our business further in the future.”

“In our mission statement we talk about maintaining an innovative, safe, efficient and happy work place, and we're confident Swisslog is the right partner to support us with this mission.”

Frédéric Zielinski, General Manager of Swisslog Middle East, said: “We are extremely proud to have Mai Dubai as a customer. What makes this partnership special is the synergies between the vision and values of Swisslog and Mai Dubai.”

Frédéric Zielinski continued: “At Swisslog, we have many more projects in the pipeline and we are continually receiving requests from local businesses. As our presence in the Middle East expands, Swisslog is fully committed to supporting the growth of regional businesses.”

Katara Hospitality cements its place as a global hospitality leader in 2016 Katara Hospitality, the leading hotel owner, developer and operator based in Qatar, continued to make excellent progress in 2016 across all areas of its operations. The company's strong performance builds on the achievements of the previous year and takes it a step closer towards realising its vision to be one of the world's leading hospitality organisations.

“Our Vision is to change the world of hospitality through investment and innovation to leave an outstanding legacy for future generations, in line with Qatar National Vision 2030,” said Katara Hospitality's Chairman, Sheikh Nawaf Bin Jassim Bin Jabor AlThani. “Our achievements in 2016 demonstrate our commitment to reach that goal. We have strengthened our position as a key player of Qatar's domestic hospitality industry; and our continuing expansion overseas is establishing Katara Hospitality as an internationally recognised leader in the global luxury hospitality sector. Our ongoing renovation plans and investment programme also leave us well placed for further growth in 2017 and beyond,” he added.

Hamad Abdulla Al-Mulla, Chief Executive Officer of Katara Hospitality said: “We remain committed to the further development and expansion of our portfolio, and 2016 was an important stage in that process. We now turn our attention to 2017 as we expect to complete a range of initiatives that will take us closer to our target of 60 properties by 2026.”

JANUARY-MARCH 2017

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Loyalty program to also be rolled out to café's other outlets in Abu Dhabi and Kuwait Bebuzzd, a new Dubai-based multi-store mobile app loyalty program, has revealed the signing of a strategic new partnership agreement with Café Blanc, a premiere Lebanese coffeehouse chain with branches spread out across the Middle East region. Under the terms of the agreement, Café Blanc will now be able to run their own customer loyalty program while also being a part of a more extensive and exclusive network. After the initial trial period of the agreement, Café Blanc has expressed confidence in implementing the loyalty program across its other outlets, particularly its branches in Abu Dhabi and Kuwait. Bebuzzd is a new breakthough loyalty program concept that looks

towards providing businesses with a simpler way of managing a loyalty program in a more cost-effective manner.

According to Bebuzzd senior executives, the new partnership will give Café Blanc the advantage of offering a friendly user loyalty program that is easy to use by both guests and employees. Another key feature of the new alliance is the strong show of support from Bebuzzd--from IT to social media, photo shoots and other areas where they can extend their assistance, which is expected to help drive in more business and more loyal guests to the cafe.

“We are very upbeat about this new agreement we have entered into with Bebuzzd, which will give us the opportunity to offer our guests an extremely straight forward and user friendly loyalty app,” said George Abi Antoun, Operations Manager, Café Blanc. “Bebuzzd is giving us full control of the customer database with an app that allows us to recognize their customer behavior; gain their insights; and receive private feedback right through the manager app. The push notifications and consumer behavior tailored promotions are a unique feature. Another advantage for us is that Bebuzzd will provide us with professional photo shooting, video shooting, blogging, social media competition, gather guest data and promote Café Blanc's pages on Instagram and Facebook--truly a noteworthy deal for a key brand like ours.”

Bebuzzd is a new digital system that outsmarts the old-fashioned loyalty programs by offering businesses with a customized loyalty system that can help in creating a unique reward scheme that fits key business needs. The new app attracts customers back in through personalized deals or vouchers that have 10 times higher redemption rates than conventional online coupons. Another strong feature is the Bebuzzd loyalty program's Manager app, which gives store managers or owners the ability to manage their business in real time-showing statistics, transactions, rewards, and points redeemed.

Premium Ingredients presents new stabilizer for Greek Style Yogurt and Petit-Suisse with 'Clean Label' Premilac® XLY-15049 uses recombination technology which allows Greek yogurt and Petit-suisse manufacturers to make products without generating by-products or increasing FOOD BUSINESS GULF & MIDDLE EAST

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viscosity during the process. This way, 100% of yield can be obtained in the usual production lines.

Premium Ingredients has recently launched Premilac® XLY-15049, a new stabilizer based on dairy protein for the production of Greek style yogurt and Petit-suisse. This stabilizer has been developed by the Premium Ingredients Formulation team with the goal of optimizing the final product in terms of cost, texture, level of protein and syneresis control.

Furthermore, this is a 'clean label' product without E numbers.

According to the study carried out by DMS Global Insights Series Yogurt, entitled How health drives yogurt consumption, "one out of three consumers say that a 'clean label' would be a reason enough to consume more yogurt." They would even be willing to pay more for this kind of products.

Consumers increasingly demand more dairy products such as yogurt made with organic ingredients without E numbers, seeking a balance between taste and ingredients without additives. In this regard, Premilac® XLY-15049 is an ideal solution for those Greek style yogurt and Petit-suisse manufacturers that decide to join this trend towards marketing products with clean labels and pure flavors.

The new stabilizer is a mixture of a dairy protein especially selected by Premium Ingredients. In addition, its unique composition allows its use in a wide range of fermented dairy products. Premilac® XLY15049 ensures a rich and creamy texture, as well as optimal body and feeling in mouth in

FOOD BUSINESS GULF & MIDDLE EAST

the final product. All without adding powdered milk, rubbers or other solids usually used to enrich yogurt. Premilac® XLY-15049 maintains a casein and whey protein ratio identical to the one found in milk.

On a different matter, products like Petitsuisse and Greek style yogurt traditionally generate by-products such as whey drainage during its processing. Premilac® XLY-15049 uses recombination technology to produce these products without whey drainage, thus obtaining 100% of yield. This way, manufacturers save costs while avoiding the disadvantages of handling and managing byproducts such as whey drainage.

With Premilac® XLY-15049, Greek yogurt and Petit-suisse can be produced in a classic yogurt line as neither the viscosity nor the fermentation time are increased during the process.

NZMP helps Middle East milk powder manufacturers secure higher margins After two years of research and development, which included over 3,000 tests and more than 150 samples, NZMP Gold Instant Whole Milk Powder (WMP) has proven popular with Middle East consumer milk powder manufacturers.

Sales for NZMP Gold Instant WMP have exceeded Fonterra's targets during the first year and anecdotal feedback from manufacturers is that they are achieving higher margins with this ingredient.

The powder wets and sinks in cold water

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on average within 7.2 seconds, which means it requires less stirring to fully dissolve. The ingredient is also cleaner and more consistent and comes with an age at time of shipment promise.

Santiago Aon, General Manager MEA (Middle East Africa), NZMP Ingredient Sales, says the market for consumer milk powder manufacturers is highly competitive in the Middle East and manufacturers have to manage tight margins.

“We invested heavily in understanding what consumer milk powder manufacturers and end consumers in the region want in their milk powders. This was key to being able to develop a value-add product that would help our customers grow their margins,” says Mr Aon.

Consumer milk powder manufacturers throughout the Middle East were surveyed and consumer research was conducted in Saudi Arabia, Nigeria and Algeria. The research showed freshness and solubility are key characteristics of a premium instant milk powder, and that consumers want a powder that dissolves quickly, tastes great and doesn't leave a residue at the bottom.

“In order to match what Middle Eastern consumers and manufacturers wanted we ensured we had tighter manufacturing parameters for Gold Instant WMP. For example, we narrowed the bulk density range, halved the insolubility index limit and limited the total wettability time.

“Our customers tell us by using Gold Instant WMP they've been able to gain market share and command higher margins and we look forward to delivering more new ingredients for them in the coming year,” says Mr Aon. NZMP Gold Instant WMP is ideal for direct repacking into consumer formats or as a base powder for dry-blending into fortified consumer milk powders. Made from grass-fed New Zealand cows milk, Gold Instant WMP has Vegetarian and Halal status, with Kosher available on request.

Gebo Cermex wins major industry recognition for industry 4.0 initiatives Gebo Cermex, a world leader in innovative packaging line solutions, has received the official mark “Vitrine Industrie du Futur", awarded by the Alliance Industrie Du Futur (AIF) in recognition of its efforts to introduce, develop and implement Industry 4.0 initiatives at its plant in Saint Laurent sur Sèvre, France.

Following the announcement of the award in early December by French Secretary of State in charge of Industry, Christophe Sirugue, the company was invited to present its awardwinning Virtual Commissioning Project at the 2nd Franco-German Conference on Digitalization (Deutsch-Französische Digitalkonferenz) held on 13 December 2016 in Berlin. The conference was attended by 300 high-ranking representatives of start-ups, international companies and public institutions, including top ministers and the leaders from both countries.

This mark is awarded by AIF to companies that implement new tools such as digital data exchange and advanced robotics to drive the transformation FOOD BUSINESS GULF & MIDDLE EAST

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of business models and organisations as well as design and marketing methods.

Gebo Cermex has been actively working along these lines and this award recognises the significant contribution made by its Virtual Commissioning project - which was led by the team based in Saint Laurent sur Sèvre. Key achievements - which helped the company to meet in full the requirements listed by AIF included a 20-30% decrease in lead times and production costs; a long-term approach towards zero defects, dramatically improving quality and accuracy; and increased reliability, due to the ability to show customers, in advance, details about the performance of their equipment.

Gebo Cermex was selected by AIF as the only award-winning French SME to be championed at the meeting in Berlin: this initiative is part of a long-standing and close partnership between France and Germany, to drive forward the digital transformation of their economies. In all only 3 companies were invited to showcase their projects to the exclusive audience attending the 2nd FrancoGerman Conference on Digitalization.

Laurent Filliaudeau, St Laurent Site Director, said: “To be able to present our project to both François Hollande and Angela Merkel was an honour for me and for the entire team which

FOOD BUSINESS GULF & MIDDLE EAST

has been working on this project with dedication and commitment.”

Highlighting the importance of investing in Industry 4.0 possibilities to build long term competitive advantage, Marc Aury, President and Managing Director at Gebo Cermex, added: “Industry 4.0 is currently a muchdiscussed topic in manufacturing. With people now showing different consumer behaviours that influence their purchasing decisions, and distribution looking for more customised delivery methods and increased responsiveness, the packaging industry needs to find new ways to improve line operations in terms of speed, efficiency, flexibility and versatility, to protect its competitiveness in a global, fast-changing market and to help secure the future of European businesses. We see this award as a clear recognition of our efforts, as the first SME (Small Medium Enterprise) to offer Virtual Commissioning to its customers.”

Eloma GmbH: Mark Joseph Müller succeeds Dr. Hilmar Rudloff Eloma, the specialist for professional cooking and baking from Maisach, has a new Managing Director as of January 1, 2017. Mark Joseph Müller assumes the duties of Dr. Hilmar Rudloff, who left Eloma on December 31, 2016.

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“The existing close partnership with customers, dealers and service partners is the basis for the company's more than 40 years of success. Together with my team, I am very much looking forward to further intensifying these relationships and to keep providing greater value through quality“, comments Mark Joseph Müller on his new position.

Mr. Müller has many years of experience in international Sales and Marketing of investment products in the automotive industry and the interior design sector. These experiences are ideal prerequisites to maintain and further expand the strong market positioning of the Eloma brand and the entire product range.

“In implementing these goals I can rely on a well-established team, and together we will shape the future of Eloma.“

Carl Kühne KG B2B-business unit now operating under a new name As of today, the B2B business unit of Carl Kühne KG is now called Kühne Food Partners. The business unit of the well-known vinegar and delicatessen food company provides successful individual product and packaging solutions beyond the classic B2C product range to customers from the industries for furtherprocessing food industry as well as system gastronomy (including Burger King and Subway) in over 80 countries around the world for years.

“A professional and international B2B market launch is essential in today’s world. The internal anchoring and external positioning of a B2B brand both count towards the added value of the company,” explained Stefan Leitz, Member of the Management Board at Carl Kühne KG. “A separate market identity, including its own logo, was necessary to clearly differentiate our classic retail range as well as to better communicate the professionalism of this sector to the outside world.”

In 2016, a survey involving regular customers was completed regarding the change of name to enable accurate analysis and development of the very essence of a brand. “The expertise and attributes that bring our customers together with us, should be reflected in our new name,” explained Carsten Gelahr, Director of Kühne Food Partners.

“With the change of name to Kühne Food Partners and the fitting claim “Making Food Work”, we summarize our expertise in the consultation, conception, and implementation FOOD BUSINESS GULF & MIDDLE EAST

of individual product and packaging solutions for industry and system gastronomy, and as such create a clear market positioning with respect to existing and potential customers,” summarizes Gelahr in conclusion.

Global emulsifier specialist Palsgaard to expand business activities in Brazil Palsgaard is pleased to announce that it has acquired the majority of the shares of Brazilian food ingredients company Candon Aditivos para Alimentos in December 2016. Since 2008 Candon has successfully been supplying a range of special ingredients and premixes as well as a series of bakery emulsifiers to the food industry in Brazil, which is why the company caught the eye of Danish based emulsifier specialist Palsgaard.

“Palsgaard has been following the development of Candon since 2014 and have been impressed by the company's capabilities, especially within cake emulsifiers. We strongly believe that by adding Palsgaard know-how, we'll have an excellent opportunity to further develop the product range of Candon and ultimately expand sales to North and South America via Palsgaard's sales network to the benefit of both companies”, explains Palsgaard CEO Jakob Thoisen.

Candon founder Cassandro Rufino will continue as minority shareholder and as CEO of the company. The company name will be continued under the name Palsgaard Candon S.A.

Extrusion brings ingredient production cost savings Baker Perkins twin-screw extrusion technology can create significant savings in the production of core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, modified and pregelatinised flours; rusk for sausage fillings; and ice cream inclusions.

Compared with traditional processes, extrusion can bring significant savings in space, equipment, energy and labour; the process is also extremely flexible, enabling quick and easy switching between different recipes Extrusion is hygienic and energy efficient. all the action is in the short barrel - ingredients in, product out seconds later. If it is possible to make a product with an extruder, it is almost certainly the cheapest, most efficient and most JANUARY-MARCH 2017

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compact method for making it. Conventional processing typically involves a great deal more equipment, time and cost.

Breadcrumb is a typical example. The traditional process involves mixing, forming and baking bread before discarding the crusts and grinding. The same product can be made with no waste using only a twinscrew extruder and dryer.

Similarly for croutons; a bread-like texture can be developed in the extruder and the pieces cut to size at the die or a post-extrusion cutter. Croutons for the ingredients market (such as soups and salads) or a crunchier variant for the snacks market can both be produced by this method with rapid changes between them.

Extrusion is also an excellent way of addressing the market for gluten-free bread products as it can handle with ease the various alternative flours and starches used to make the dough. Screw profiles can be adjusted to achieve the desired characteristics much more readily than conventional processes, and it also overcomes the problems caused by stickiness of the dough.

Extruders also bring a lot of advantages to modified and pre-gelatinised flours used in products such as instant soups, ready meals, bakery pre-mixes and infant nutrition. The wide range of conditions that can be created in an extruder enable characteristics such as rapid and/or cold-water thickening, increased protein or fibre content, improved dispersibility and enhanced texture to be readily developed.

Other examples include soy based highprotein crispies used in breakfast cereals, chocolate bars and snack/trail mix to add texture and volume, and low-protein versions based on wheat or corn; rusk for sausage fillings; and ice cream inclusions - generally cookie or biscuit based.

As well as the enormous savings in space, equipment, energy and labour the process is also much more flexible, enabling quick and easy switching between different recipes.

Extrusion systems can be expanded as a business grows or markets change to move from ingredients into production of foods such as snacks and cereals.

Extrusion is perhaps the most versatile process available to the food industry. It is capable of producing a wide range of end products from a variety of different ingredients and rapidly switching between them. It can FOOD BUSINESS GULF & MIDDLE EAST

replicate products made using other, less flexible, methods and the breadth of process options offers product developers plenty of scope for innovation.

ANUFOOD China 2016: North China's only food trade event dishes up spectacular results After three busy days of business activities serving North China's food industry, the muchanticipated ANUFOOD China 2016 - powered

by Anuga came to a spirited close on Nov 18 in the capital city of Beijing. The event, in its third edition, spanned over 35,000 square meters, comprising a 27,000 square meters product showcase and a 10,000 square meters meeting and supporting activities area.

The 5th China International Catering & Food Expo, organized by ANUFOOD China strategic partner China Cuisine Association (CCA) and held alongside the event, also received high recognition from the industry.

A total of 683 companies representing 36 countries and regions - among them a record 10 percent more international exhibitors than the last edition - showcased a comprehensive array of display including fine and imported food, dairy products, baked goods, meat products, seafood, frozen food, sweets and snack foods, coffee and tea, olive and edible oils, alcoholic and non-alcoholic beverages, fruit and vegetables, organic food and F&B services, together with two new product categories - Vending Machines and Baby Food. The event drew 26,626 trade visitors in three days. “We are even more pleased to see that ANUFOOD China has become an important stop among the food trade events by Koelnmesse worldwide. This gives us good reason to believe that ANUFOOD China can make a greater contribution to the fast-growing Chinese food market with the solid foundation and global reach of Anuga, and will go on to influence the entire China, and will achieve comprehensive development and upgrading,� said by Mr. Denis Steker, Vice President International, Koelnmesse GmbH. As some of the key sources of imported food, exhibitors from countries such as the United States, Australia, France, and Thailand continued to show their support at ANUFOOD 2016 and made meaningful contacts with buyers from China. Other manufacturers led by JANUARY-MARCH 2017

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group organizers from Germany, Spain, Korea, Japan, Argentina, New Zealand, Poland and Turkey also received strong support by their respective national food promotion agencies and participated in full force. Making their debut at ANUFOOD China, a number of brands from Austria, Switzerland, the United Kingdom, Romania, Kazakhstan and India attracted considerable eyeballs at the event, paving their way into the China market.

“This is our first time to attend the international food fair “ANUFOOD China” in Beijing.

However I'm really happy for the result which is more than my expectation actually. I got around 4-5 high potential customers and got the contract signed 10 containers order on the 2nd day.

Moreover I may have a good chance after did the business matching as well.” Mr. Chodnarin LAOTHONG (Jacky), Managing Director of Brusiam Food Alliance Co., Ltd.

MEAT-TECH 2018: The Point of reference for an evolving market The only Italian exhibition devoted to processing and packaging in the meat industry sees growth in exhibition space bookings, confirming its role as a point of reference in a market with changing trends but continued high growth potential.

MEAT-TECH 2018 continues to receive bookings from major exhibitors in the meat industry while investing in promotion in the biggest foreign markets and securing partnerships with the leading trade associations. The show confirms its role as the major event for the market and provides constant support for the sector, producing its own Economic Monitor to constantly track the trends and developments in the industry.

MEAT-TECH is presenting its 2018 exhibition project at a favourable time for the sector.

According to Agricultural Outlook 2016-2025 OECD-FAO, world meat production is expected to grow by 16% by 2025 compared to the reference period 2013-2015 (up 20% with respect to the previous decade), driven in particular by demand for poultry. This represents an important opportunity for all meat processing machinery manufacturers.

Poultry production is set to increase from 115,192 kt rtc in 2016 to 131,255 kt rtc in 2025 with Argentina, Brazil, Mexico, Russia, Ukraine and the United States being the FOOD BUSINESS GULF & MIDDLE EAST

biggest producer countries. In the Asian region the leading producers will be China, India, Indonesia, Iran and Thailand.

Overall, world meat production is forecast to grow by around 48 Mt by 2025, with developing countries (primarily Argentina, India, Indonesia, Mexico, Pakistan and Vietnam) accounting for 73% of this increase. Production is also expected to increase in the sheep meat sector (especially in China, Pakistan, Sudan, Australia and Sub-Saharan Africa) with global growth estimated at 2.1% per year.

Annual global per capita meat consumption is also increasing, especially in Asia, Latin America and the Middle East. Global annual meat consumption is expected to reach 35.3 kg by 2025, an increase of 1.3 kg with respect to the reference period. This growth will be driven mainly by poultry (131,255 kt rtc in 2025 compared to 115,247 kt rtc in 2016).

In 2025 world meat exports are expected to grow by 23% with respect to the reference period, around half of which will be shipped to developed countries (80% beef and chicken).

Beef exports from the United States will make up more than a quarter of total trade, while exports from the European Union will see only marginal growth due to strong competition from North and South America.

In this scenario, MEAT-TECH 2018 is a key event for industry players. 50% of available space has already been booked by leading Italian and international companies, making this a unique opportunity to assess the potential and efficiency of the most innovative technologies for processing, packaging and distributing meat.

The companies that have already booked their exhibition space are highly representative.

These include: C.R.M., Coligroup, Colussi Ermes, Erre-Ci-A, Europrodotti, Fessmann, Handtmann Italia, Inotec, Inox Meccanica, Laska, M.A.V. Engineering, Nowicki, ProcessPack International, Pulsar Industry, Risco, Techpartner, Travaglini, Ulma Packaging, Ve.Ma.C. and Velati for the processing and packaging sector; Europrodotti and Metroz Essences for the ingredients sector; Erre-Ci-A, GB Bernucci, Minerva Group and Walsroder Casings for equipment and materials.

This edition of the show will benefit from being held concurrently with IPACK-IMA and also from inclusion in the suite of trade fairs known as The Innovation Alliance. This will JANUARY-MARCH 2017

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give participating companies the opportunity to showcase their distinctive qualities to the large numbers of professionals from the world of large-scale distribution, retail and the food industry who will be attending the industry-wide event.

Italian snack manufacturer expands portfolio with tna's start-to-finish solutions Italian snack manufacturer Preziosi Food (Mitica) integrated new frying, seasoning and packaging systems from leading processing and packaging solutions provider, tna, to launch a new line of batch-fried potato chips.

Adding to its existing range of snack products, the innovative solutions from tna enable Preziosi Food to tap into the growing Italian market for this increasingly popular potato chip product.

Based in Melfi, Southern Italy, Preziosi Food had a clear objective in mind: to enter the batch-fried chips market. Finding a supplier that could deliver consistent quality, flexibility and performance for every section of the production line, including frying, seasoning and packaging, was essential to maintain the level of quality for which the company is known.

Looking to invest in a brand new line for batch-fried chips, Preziosi Food needed a high performance frying system that efficiently cooks thicker potato slices and delivers the ideal colour, texture and flavour for the perfect chip.

The company found the answer in FOODesign (from tna) and its automated, direct-fired batchpro® 12. Ideal for cooking a range of root vegetables, including potatoes, the system's innovative continuous oil filtration system helps remove both fine and large particles to ensure Preziosi Food's chips are cooked in the freshest oil possible. Oil management is essential to high performance frying and chip quality.

When cooked, potato slices take on 23 per cent of the oil, meaning 77 per cent remains after the batch is complete. The remaining oil is subsequently filtered out and blended with fresh oil to return levels to 100 per cent.

Alongside continuous oil circulation, full temperature control is also maintained through constant and zone control systems, essential for optimal heat regulation in the cooking and frying process. As such, overheating of the oil, and any subsequent caramelisation and browning of the product, FOOD BUSINESS GULF & MIDDLE EAST

is prevented, and the company is able to achieve a consistent chip colour.

In addition, Preziosi Food was also looking to meet specific production targets. This meant it required a system that could fry high volumes of product without raising operating costs.

Thanks to the system's quick heat recovery capabilities, the FOODesign direct-fired batchpro 12 optimises production by ensuring the oil returns to optimum frying temperature quickly and efficiently. As a result, Preziosi Food now processes 230 kg/hour of finished product.

Vincenzo Bove, Preziosi Food's technical and operations director, commented: “As the popularity for batch-fried chips grows in Italy, we need a reliable, high performance frying system that can help us grow our market share, as well as uphold our rigorous quality standards. FOODesign's batch-pro 12 system is the best batch-frying technology on the market and will help us do just that.”

Seasoning plays an important role in a product's overall taste, texture and appeal.

Once the flavour for the new product line was decided, Preziosi Food required a flavouring system that could coat irregular-shaped products consistently and with ease for optimum taste and appearance on every chip produced. In addition, application accuracy was a key consideration for the snack manufacturer. Applying an incorrect level of seasoning can have a significant impact on both input costs in terms of raw materials and wastage costs from rejected products that are either over or under seasoned.

In light of these requirements, tna installed its on-machine seasoning (OMS) system, the tna intelli-flav® OMS 5, to apply seasoning to Preziosi Food's salted range of batch-fried chips. Featuring a responsive variable mass seasoning mechanism with dynamic vibratory weigher, the tna intelli-flav OMS 5 directly controls oil spray and powder flow into the drum. This enables an accurate, proportional amount of seasoning to be evenly applied to the product for improved coverage and flavour dispersion, meeting Preziosi Food's objectives for a high quality, evenly seasoned end product.

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Why is it worth it to enjoy the taste of Bicolored Apples from Europe?

Long production history parred with high investment in the sector, facilitate the application one of the world's highest production standards to the Bicolored European Apples.

Beside the unique sweet-sour taste and the characteristic color of our apples, controls occur during all production process and guarantee that our product complies with the requirements of the importing country (ICPR).

Beside controls occurring during all production process, in order to ensure that the plant complies with the ICPR of the UAE, prior to exporting our Bicolored European Apples are given the official quality approval for exported plant products at the end point.

As part of this process, each exported item undergoes a phytosanitary inspection by the national inspectors.

What is more, during our apples production and exportation process, the latest technological solutions are used.

This allows for protection and separation of apples destined to the United Arab Emirates from apples destined to other markets. Modern sorting machines are used to classify our apples by size, color and weight. Latest technology is also used to facilitate precise logistics management.

Bicolored Apples from Europe are exported to UAE mostly by sea from the ports of Gdynia (Poland), Hamburg (Germany), Trieste (Italy) and Koper (Slovenia). They are transported in especial containers with controlled humidity.

Apples are delivered to the ports by truck with an attached especial container. The container is cooled down before being loaded to maintain the fruit quality. Such transporting method protects the transshipment of apples in the port, avoiding their damage, so the consumers can enjoy the unique taste and high quality of our apples.

You can find more information about the campaign on its dedicated website: www.apples-europe.com

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T RECORD NUMBER OF UAE OPERATORS SET TO SHOWCASE TRENDING INTERNATIONAL FOOD CONCEPTS AT GULFOOD 2017

he UAE's food and beverage market is continuing its evolution as an international food and beverage capital thanks to forward-thinking operators looking to maximise their stake in a market expected to be worth a whopping AED82 billion by 2020, according to Euromonitor International.

Now a record number of local F&B businesses are preparing to capitalise on the growing appetite for quirky and inspired global produce by launching their cutting edge international product lines at Gulfood 2017, the 22nd edition of the world's largest food and hospitality show which runs from 26 February to 2 March 2017 at the Dubai World Trade Centre (DWTC).

400 Emirates based F&B companies will be in attendance at the world's largest annual food event, making it the highest number ever from within the UAE. Record numbers of these are also set to introduce novel ranges of new world fare that aligns with the buying requirements of international visitors seeking the latest trending food concepts.

Euromonitor's growth figures underpin

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LATEST INDUSTRY RESEARCH REVEALS GROWING DEMAND FOR NEW AND INNOVATIVE F&B PRODUCTS additional findings by F&B advisory firm KPMG, who describe the UAE's “limitless investment appetite” thanks to its highly diverse, growing and relatively young population characterised by experimental tastes and preferences.

As part of their latest 'Hungry For More?' report, KPMG's Partner and Head of Retail in the Lower Gulf Anuraj Bajpai describes the latest formulas for F&B success in the region; “Innovation, whether in terms of menu JANUARY-MARCH 2017

GULFOOD PREVIEW

enhancements or new ways of understanding consumer preferences is a differentiator. The wide array of formats, concepts and cuisines offered in the UAE mirrors its varied demographics. We understand the attraction of bringing something completely new to the market.”

Yet while long term market indicators remain positive, Bajpai is keen to point out the associated challenges. ”Operators need to understand and predict customer behaviour which can be challenging. There is merit in developing concepts that already have wider acceptance and appeal.”

In line with these sentiments, forthcoming Gulfood exhibitors are preparing to go under the spotlight with adventurous yet established product lines that have already proved popular in other parts of the world.

Forthcoming UAE exhibitors Acme Foodstuff Trading will be showcasing their wide range of exotic spices, seeds and herbs hailing from various parts of the globe including Russia, Ukraine, Vietnam, India and Moldova.

Yet it is there unique brand of Turkish delight that is capturing the imagination of retailers, chefs and other foodies thanks to its authentic presentation style. At Gulfood 2017 this much loved confectionery will be served up 'shawarma style' from a vertical rotisserie that

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is reminiscent of traditional Turkish food markets.

Reem al Ghussain, Marketing Executive at Acme Foodstuff explains; “While the products are well-known in Turkey, there are few competitors here in the UAE. We plan to leverage Gulfood to create awareness of our new sub-brand Turkishdelights.com, as well as maintaining loyalty and attracting perceived customers for our trading business.

The food and beverage market here is consistently growing and expanding, and consumers are constantly looking for new innovative foods. We are sampling in an innovative way because we need to grab attention.”

Similarly, The Emirates' Booba Coffee Shop LLC will be spring-boarding a variety of Asian-led products into the region where they are seeking further exposure. In particular, the company will be utilizing the Gulfood platform to highlight their unique line of Bubble tea, believing novelty and creativity will give them a competitive edge in the market.

Kirill Kossinski, Managing Director, Booba Coffee Shop LLC explains; “We will serve up a typical Taiwanese beverage derived from Jasmine Green Tea or Black Assam Tea that is flavoured and top with

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edible juice balls and jellies that are slurped through a straw. We plan to increase our portfolio within this region and launch retail locations at prime projects.”

Having first launched on the Asian food scene back in the 1980's, this iced, sweet, flavoursome tea is currently one to watch on drinks menus throughout the United

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States. Having secured its position as an east-meets-west fusion trend, the UAE's well-travelled consumers are thought to represent ideal market demographics to support the resurgence of this distinctive beverage concept.

“There is no doubt that innovative food ideas and concepts will evolve over the coming years in the UAE. Being somehow different and special in taste, look, and service was always a vital factor for Dubai's food industry. That is now spreading.”

Commenting on the latest positive market indicators alongside the growth of the event, Trixie LohMirmand, Senior Vice President, Exhibitions & Events Management, DWTC explains; “Recent research is demonstrating that the UAE market remains resilient and there are strong fundamentals for long-term optimism in the F&B sector. Innovation is coming into its' own and the Gulfood exhibitor profile is awash with new and exciting concepts which are gradually transforming the enduser experience. This all holds out enormous opportunity for operators and suppliers who are looking to leverage the concepts and products within their own businesses and geographic footprints.”

Gulfood 2017 will span more than 1 million square feet of exhibition space allocated to 5,000 international exhibitors, including more than 1,000 new-to-show food and beverage producers bringing something innovative to the table. Segmented into eight of the largest commodity trading markets in separate halls, the event welcomes first-time participants Malta, Finland, Slovakia, Somalia & Azaerbaijan amongst more than 120 represented countries.

Gulfood 2017 is a trade event open strictly to business and trade visitors. The show is open 11am-7pm from February 26 to March 1 2017 and 11am-5pm on March 2 2017. Visitors can pre-register at www.gulfood.com to save AED150 on the on-site entry fee of AED350.

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GULFOOD PREVIEW

NEW SHOW FORMAT TO OPTIMISE PRODUCT SOURCING AND INVESTMENT POTENTIAL

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elebrating over three decades of success, Gulfood 2017, the world's largest food and hospitality event is undergoing a revolutionary change in lay-out, format and visitor experience, marking a new era for the market leading exhibition that first traded in Dubai in 1987.

To increase accessibility and trading potential, Gulfood 2017 will focus on finished food and beverages and highlight eight of the biggest commodity trading sectors with dedicated halls organised by Beverages; Dairy; Fats & Oils; Health, Wellness & Free-From; Pulses, Grains & Cereals; Meat & Poultry; Power Brands and World Food.

Trixie LohMirmand, Senior Vice President, Exhibitions & Events Management, DWTC, explained: “Not only will Gulfood's new sectorised format allow visitors to get straight to business assessing quality and benchmarking price in their respective segments, but it will also lead to deeper market insights and trend awareness through focused consultation with the right experts in one place.”

The sectorisation of Gulfood comes amid growing global sales across the eight show components. Global beverage sales are forecast to achieve year-on-year growth of 3.9 per cent in 2016 according to online market data and research portal, Statistica.com; the international dairy industry will shake-off the excess milk production and sluggish demand of recent years to post a slow recovery from 2017 onwards predicts IMARC Group; while the global fats and oils market is projected to reach a value of USD247.78 billion by 2021 cites Markets&Markets.com.

“In addition to boosting travel, tourism and trade across the emirate, we expect the new sectorised format at Gulfood 2017 to generate billions of dirhams in legacy trading throughout the year and further enhance Dubai's status as one of the world's primary food trade re-export hubs,” added LohMirmand.

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DDTE PREVIEW

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he 9th edition of the Dubai Drink Technology Expo (DDTE) is scheduled to be held from March 7 - 9, 2017 at the Dubai International Convention and Exhibition Center. DDTE aims to facilitate networking, learning and the sharing of experiences and knowledge in the beverage industry, from bottling and canning to production and packing. Held annually, DDTE is now stepping into its 9th year making it a must attend event for the beverage Industry.

The expo will host a fantastic list of local and international exhibitors covering the entire spectrum of technologies and services catering to the beverage industry, ranging from Production and Processing Equipment, Packaging Equipment and Supplies, Ingredients and Flavors, Plant Equipment and Maintenance, Sanitation, Labeling and Printing Equipment, Dispensing and Vending Equipment, Conveying and Material Handling Equipment, to providers of Merchandising and Promotional Materials.

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MARCH HOSTS THE NINTH EDITION OF THE DUBAI DRINK TECHNOLOGY This year, DDTE is marked by the participation of over 100 exhibitors, coming to display and share their latest products, services, techniques, and expertise, all focused on the beverage industry. DDTE is one of the main platforms in the Middle East and North Africa (MENA) to engage with your customers, demonstrate your latest products, build your brand awareness, conduct face-to-face business, and - hopefully, make sales.

DDTE 2017 promises to be a welcoming destination for attendees, representing every facet of the beverage industry. Meet exhibitors and representatives eager to engage in conversations and to show the best in the marketplace. DDTE also boasts a wide range of learning and networking opportunities that will definitely help businesses make the right connections.

The beverage industry in the Gulf and the Middle East and North Africa region has been witnessing a remarkable growth and development in the past years. This is due to the constant increase in local demand, in addition to the increase in the population growth rate and personal income rate in the region.

In line with these amazing developments, Dubai will also host the Global Water and Beverage Technology Congress (GWBT).

Basically an outstanding meeting that attracts senior executives and influential speakers from across the industry, GWBT will discuss pressing topics and latest trends that matter the most for the regional water and beverage industry.

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AUTUMN FOOD SHOW REVIEW

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he international trade fair for sweets and snacks in the MENA region (yummex Middle East), has impressively demonstrated its significance for the industry on its 10th anniversary. The event continued the successful growth course in comparison with the previous year: with 364 exhibitors (more than 16 percent growth) from 47 countries (2015: 42 countries), 8,180 visitors (plus 3 percent) from 83 countries and a growth of exhibition space of 18 percent, yummex Middle East was completely sold out and set new records in all areas. 20 regional and international pavilions (2015: 17), at which companies of a country or a region exhibit jointly, underline the continuously growing international relevance of the event organised by Koelnmesse and the Dubai World Trade Centre. Belgium, Germany, Italy, Egypt, Turkey and the USA presented the largest group stands.

Represented for the first time were Italy and the region of Catalonia. "yummex Middle East presented exhibitors and visitors an all-round outstanding show for its anniversary", is how Gerald Böse, President and Chief Executive of Koelnmesse GmbH, summarised the trade fair success. Already as of 2017, yummex Middle East will be presented under the umbrella brand the

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TRADE FAIR ANNIVERSARY WITH RECORDS "Speciality Food Festival", along with "SEAFEX" and "Gourmet Foodex" (previously known as the "Speciality Food Festival event") from 18 to 20 September. The "Speciality Food Festival" will also be colocated in 2017 alongside "Dubai International Hospitality Week" featuring "GulfHost" — a Gulfood hospitality equipment and foodservice expo — and DMG Events Middle East's "Hotel Show".

Gerald Böse on this subject: "We are convinced that yummex Middle East will continue to expand upon its success in 2017 as a firmly established trade fair factor and as an important element of a new partnership trade fair concept which will open up new potential for our customers."

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WOP DUBAI REVIEW

WOP DUBAI AND IPM DUBAI CONCLUDE WITH INCREASE IN VISITORS AND EXHIBITORS

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he 8th International Perishables Expo (WOP DUBAI) and the 11th International Plants Expo Middle East (IPM DUBAI) came to a close, as both exhibitions saw an increase in terms of visitors (18%), exhibitors (8%), and floor space (21%) compared to 2016.

From South America, Argentina exhibited their fresh products at the show first time. Greece showcased a large variety of fruits at WOP DUBAI and had

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the largest country presence this year with their first country pavilion.

New technologies were also launched and introduced to the UAE market and the rest of the Middle East at WOP DUBAI. Dubai Municipality's smart cart was unveiled at the opening, and British company, AIRCOOLBOX, introduced their durable, reusable, insulated airfreight container to the Middle East market at WOP DUBAI. In response to the positive feedback from the show's exhibitors and visitors, Tarek Sibai, project manager at planetfair, said “Feedback from our visitors and exhibitors are testament to the shows' importance and significance in the perishables and horticulture industry. WOP DUBAI and IPM DUBAI continue to be the region's two most important events in this sector and we are very happy to see that, year on year, we have managed to give our exhibitors and visitors a fruitful and lucrative experience.”

Tarek Sibai, Project manager, planetfair

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SIAL MIDDLE EAST REVIEW

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he 7th annual SIAL Middle East exhibition, the fastest growing event for the region's food, drink and hospitality sectors, concluded on 7th December at the Abu Dhabi National Exhibition Centre (ADNEC) with a record number of visitors and deals worth billions of dirhams conclude.

Held 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 Food Control Authority and inaugurated by HE Sheikh Nahyan bin Mubarak Al Nahyan Head of the United Arab Emirates Ministry of Culture, Youth, and Social Development, the three-day showcase witnessed a string of major onsite announcements.

Major-General Staff Pilot Ishaq Al Balushi, Head of the Supply Department of the General Command of the Armed Forces signed contracts worth AED763 million with the Army Officers Club, Abu Dhabi National Hotel Company Middle East, Al Wasita for Catering, Emirates Hospitality Centre, Kelvin catering

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DEALS WORTH AED3.8 BILLION SIGNED AS SIAL 2016 WRAPS-UP services, Army Forces Coop Association and FOODCO. Jennaan Investments signed a Memorandum of Understanding with the Sudanese Finance Ministry to establish the biggest date palm farm in the world, with a total of 221 million trees to be planted in Sudan over a 13 year period.

Abu Dhabi Health Authority signed a contract with Etihad to introduce healthier, Weqaya-approved meal options to its staff restaurants. The Weqaya logo is the official mark of healthy eating in Abu Dhabi and is JANUARY-MARCH 2017

SIAL MIDDLE EAST REVIEW

only permitted on foods and in food outlets that meet strict requirements on preparation and ingredients.

SIAL 2016 which is organised in strategic partnership with the Abu Dhabi Food Control Authority (ADFCA), Thamer Al Qasemi, Chairman of the organising committee for SIAL 2016 said: “SIAL has witnessed unprecedented growth during the last seven years, in 2010 we had eight national pavilions, 7,200 visitors and floor space of 4426 square metres. Now, visitors have grown to over 16,000, we have 30 national pavilions and floor space has more than trebled to 14,220 square metres, underscoring the appetite and strategic importance of the event. Show content is evolving to provide a broad overview of food trends and innovation and further highlighting the importance of the event.

“The success of this event, now one of the biggest food and beverage showcases in the region, is attributed to the support of the Abu Dhabi Government and the patronage of HH Sheikh Mansour Bin Zayed Al Nahyan, which has been instrumental in developing the show to the record numbers we have seen this year.”

Out of over 150 entries, the SIAL Innovation World Champions awards' showcase was won by Northern Irish food producer Mash Direct for its Crispy Vegetable Bakes. The Silver Award was presented to Al Ain Diary for their Breakfast Milk while Icelandic food company, Complete Global International Apoly Trade, was awarded the Bronze prize for their Vikingur food supplement.

Rounding out the show floor events, and organised by the Emirates Culinary Guild of Abu Dhabi, in collaboration with the World Association of Chefs' Societies, La Cuisine featured over 1000 professional chefs competing in a variety of culinary competitions, including the Alen Thong Golden Coffee Pot, Young Chefs Challenge, launched in memory of one of the Emirates Culinary Guild's founding fathers. The winning culinary team was Singapore.

Commenting on SIAL's expanding role in the region's food and beverage industry, Joanne Cook, SIAL Managing Director, SIAL Middle East, said: “Innovation in the food industry is not only trending around the globe, it is accelerating thanks to the digital environment we all live in and it is an aspect that we have been keen to showcase.”

SIAL is organised in cooperation with Strategic Partner, Abu Dhabi Food Control Authority and supported by Abu Dhabi Chamber as Host Sponsor and in collaboration with Abu Dhabi Food Festival. Al Dahra Agriculture is headline sponsor with Jenaan Investments the Diamond Sponsor and Emirates Food Industries Gold Sponsor. Emirates International Group for Food and Agriculture and Al Rawabi are Silver Sponsors; Mawasim and Agthia are Bronze Sponsors; LuLu is the official Retail Partner; Etihad Airways is the Official Airline; and Emirates Culinary Guild and World Association of Chefs are Culinary Partners.

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INTERPOMA REVIEW

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or three days, South Tyrol has been the centre of the world apple sector, thanks to the tenth edition of Interpoma - the biennial international trade show for the production, storage and marketing of apples - at the Fiera Bolzano Exhibition Centre from 24 to 26 November. 20,000 visitors from over 70 different countries (from A for Argentina to Z for Zimbabwe) came to Bolzano. Also present were numerous international buyers and 150 journalists from all over the world... thanks in part to a highly fruitful collaboration with ICE, Italy's Institute for Foreign Trade, for Interpoma 2016. Spread across 25,000 entirely occupied sq.metres were 460 exhibitors from 24 different nations (including America, Austria, Belgium, Croatia, Denmark, France, Germany, Japan, the UK, Israel, Italy, Holland, Poland, the Czech Republic, Romania, Russia, Spain, Switzerland, Hungary, Ireland, Korea, Slovenia, Portugal and Serbia), all eager to show their wares

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INTERPOMA CELEBRATES THE TENTH EDITION WITH 20,000 VISITORS and products on this international stage. “Interpoma has always been an example of successful interdisciplinary collaboration, a concept which is becoming increasingly important in a global and rapidly changing world - explains Thomas Mur, Managing Director of Fiera Bolzano - and in this sense, the first edition of the Innovation Camp, with its strongly international flavour, represents JANUARY-MARCH 2017

INTERPOMA REVIEW

an important step towards the future”.

The Innovation Camp took place on the two days preceding Interpoma, i.e. 22 and 23 November 2016. Repple was the winning team for the best idea in terms of concept, development, presentation and business model: this group had worked on the possibility of extracting oil from apple seeds, useful in the fields of cosmetics and pharmaceuticals. An innovation with strong market applications and a high profit potential. Compared to other already existing extraction systems, Repple's organic process makes it possible to obtain a higher quality oil from apple seeds. Other projects developed by the five international teams taking part included sensors for artificial intelligence devices, marketing and smart agricultural technological systems.

The conference-type programme also included a large number of events and forums organised by exhibiting companies and Interpoma partners. The VOG and VI.P consortia took advantage of Interpoma's international stage to organise “The most yello® event of the year - Presenting the new yello® apple variety”. Another apple variety event bore the title “Varietal tests on apple and pear trees: methods, results and critical issues. The Italian Varietal Lists project”... and was organised by the Laimburg Experimental Centre. Other theme forums included “Sustainable Fruit Growing, today and tomorrow. Tools, techniques and communication”, a part of the Agroinnovation Tour promoted by Image Line; “Innovation in Fertilisation”; “How to protect yourself against non-payment”, organised by Assoconsult; “Present and Future defence solutions against Apple Aphids”, presented by Bayer, and also a forum launched by the Vivai Mazzoni nursery company on “BIBAUM, an innovative nursery system that looks towards the future”.

The ACI (Alliance of Italian Cooperatives) and the Assomela apple association organised high level discussions with the most important cooperative groups in Europe, in an encounter titled "New market access and promotion in Third countries: main priorities for European F&V Cooperatives and Producer Organizations in the Russian embargo context".

Both exhibitors and visitors were also JANUARY-MARCH 2017

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enthusiastic about the many unofficial theme events spread across the city of Bolzano, thanks to a partnership initiative involving hotels, bars, restaurants, bakeries and confectioners, all of which offered numerous apple-based specialities to their customers.

FOOD BUSINESS GULF & MIDDLE EAST

GFIA

Global forum for innovations in agriculture

Strategic Partner

2017 | ABU DHABI | UAE 20-21 March: Abu Dhabi National Exhibition Centre

DISCOVER THOUSANDS OF WAYS TO IMPROVE PRODUCTIVITY ON YOUR FARM AT THE WORLD’S LARGEST EXHIBITION OF SUSTAINABLE AGRICULTURE SOLUTIONS

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FROZEN FOOD PRODUCTS

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LES VERGERS BOIRON OFFERS AN IMPRESSIVE RANGE OF NEARLY 70 FLAVOURS

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es vergers Boiron is known for more than 40 years as frozen vegetable and fruit purees for professional. Our know-how is unique: the fruits are selected and harvested when fully ripened, then blended and processed using special procedures to guarantee the characteristic fruit flavours all year round. Result: the organoleptic qualities, physicochemical and microbiological characteristics are guaranteed.

G Number 1 in the world of deep frozen fruit & vegetable puree for professionals G 15,000 tons of products sold each year G Near 70 different flavours (fruits and vegetables)

JANUARY-MARCH 2017

G Available in 80 countries Our mission is to contribute to making professionals successful, with a range always in accordance with their needs for pastries, drinks and also savouries.

Les vergers Boiron now offer an impressive range of nearly 70 flavours. This in order to regularly provide new products to professionals always eager for new ideas.

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DISPERSING & HOMOGENIZING MACHINES

IKA PRODUCTION PLANT SPP - THE MOST EFFICIENT FOOD PRODUCTION PLANT ON THE MARKET 500 LITER BATCH = 5 MINUTES = 6 TONS OF MAYONNAISE PER HOUR

FOOD BUSINESS GULF & MIDDLE EAST

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n our modern world, daily food is produced in industrial scale.

The consumer expects high quality at affordable prices. The distributor needs reasonable shelf life. The challenge for modern food companies is to meet these expectations.

The producer needs to maintain a constant high product quality at low production costs. Besides optimized recipes and ingredients (e.g. hydrocolloids, starches, emulsifiers), high- efficient, fast and reliable production machines with shortest batch cycle times are required.

For example, emulsions (water plus oil plus emulsifier) are the base of countless popular products such as mayonnaise, sauces, dips and many more.

The IKA Standard Production Plant is outstandingly suited for the production of all these products: The patented, modern IKA dispersing and homogenizing machine DBI 2000 is the most advanced and fastest homogenizer on the market: A special pumping rotor creates a gentle circulation and at the same time high pumping capacities. The second stage disperses and homogenizes liquid and dry ingredients. Its modern design allows incomparably fast emulsifying and dosing of ingredients. At the same time, it guarantees high quality at fastest production speed, thus helping reduce production costs.

The versatile IKA homogenizer DBI 2000 also serves as CIP pump. Even for high- viscous products, it is used for discharging the product from the SPP towards a buffer tank, thus helping reduce periphery investments to a minimum.

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VA C U U M C O O L I N G

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QUALITY OPTIMISATION WITH STATE-OF-THE-ART VACUUM COOLING Vacuum chamber for a manually loaded transport rack

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ith 21 shops, Fleur de Pains is a medium-sized bakery and patisserie in western Switzerland that places great value on high-quality baked goods, patisserie and confectionery

FOOD BUSINESS GULF & MIDDLE EAST

products. All the products are made by hand using traditional methods in Crissier near Lausanne, Switzerland. In addition to this craftsmanship, consistently high quality of the baked goods is also made possible by JANUARY-MARCH 2017

VA C U U M C O O L I N G

modern vacuum cooling, which very quickly cools the products after they are baked and prepares them for further processing or sale.

Fleur de Pains was founded in 2005 and employs 200 staff, 50 of which work at the production company in Crissier. Various types of breads, baked goods like bread rolls, croissants, brioches, cakes or muffins and patisserie products are made here, as are snacks, salads and sandwiches. These are freshly delivered at least twice each day to the company's shops. A small portion also goes to hotels and other sales outlets.

The production of all these goods is very much influenced by craftsmanship. All products are made fresh daily at the bakery in Crissier using only natural ingredients.

Rolls are not crisped up at the individual shops. This seems to be a recipe for success because Fleur de Pains is on a growth trajectory and opens an average of two new shops per year. 2000 different loaves of bread are baked and sold every day. The yearly flour requirement is 500 tonnes.

To guarantee consistently high quality of the baked goods, Managing Director Stéphane Simon invested considerable time and thought and kept testing and changing the manufacturing process. The most difficult aspect was creating a firm bread crust and consistent texture of rolls and croissants on humid days. The Aston Foods International AG company offered him a vacuum cooling system. This was to improve the quality of the baked goods and simultaneously dramatically reduce the baked goods' cooling time after baking. Stéphane Simon dared to try it and in August 2015, he installed a vacuum chamber (fig.1) in his bakery. This vacuum chamber is connected to a vacuum pump located in a separate room (fig.2). The vacuum chamber is designed so that it can accommodate a manually loaded transport rack. The baked goods are placed in the vacuum chamber immediately after baking. There, in a vacuum, they are cooled to 30 to 35°C within one to three minutes.

Afterwards they can be removed and almost immediately eaten or processed further.

When the vacuum cooling system was introduced, Stéphane Simon deliberately did not inform customers or employees so he could test whether there would be a reaction from the consumers. Positive feedback JANUARY-MARCH 2017

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The COBRA NC screw vacuum pump from Busch guarantees precise maintenance of the pressure profile during the cooling process quickly came from all shops. The customers praised the beautiful bread crust, its refined colour and more homogeneous formation of pores and the associated greater volume.

These visual impressions reinforced customers' awareness that they were really able to enjoy a high quality product.

The principle of vacuum cooling of baked goods has been well-known for decades but was not able to be technically implemented in a satisfactory way in practice. The Swiss company, Aston Foods International AG, perfected vacuum cooling and, in the process, works closely with Busch AG in Magden in Aargau, Switzerland. Today, Aston Foods' cooling systems are equipped with dry COBRA screw vacuum pumps from Busch as standard. While oil-lubricated rotary vane vacuum pumps were often used while vacuum cooling systems were first being developed, Aston Foods had already switched to using COBRA screw vacuum technology two years ago. When compared to all other vacuum generators, this technology has substantial advantages.

Firstly, COBRA vacuum pumps are operated entirely without oil or other operating fluid in the compression chamber. This means that water vapour that can be sucked into the system during the cooling process cannot mix with any operating fluids and condense in

FLEUR DE PAINS IS ON A GROWTH TRAJECTORY AND OPENS AN AVERAGE OF TWO NEW SHOPS PER YEAR. 2000 DIFFERENT LOAVES OF BREAD ARE BAKED AND SOLD EVERY DAY. THE YEARLY FLOUR REQUIREMENT IS 500 TONNES

FOOD BUSINESS GULF & MIDDLE EAST

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FLEUR DE PAINS INSTALLED A TOTAL OF 150 PROGRAMS FOR COOLING ITS VARIOUS PRODUCTS. IN DOING SO, THE EXACT PROCEDURE FOR THE COOLING PROCESS FOR EACH PRODUCT IS INDIVIDUALLY DEFINED AND CAN BE REPLICATED

the vacuum pump in the process. Secondly, the high pumping speed of the vacuum pump in the low pressure range makes it possible to set up the vacuum pump 20 metres away from the actual vacuum chamber in an adjacent room.

Due to the elimination of the oil and thus the risk of forming an emulsion with the condensate, all maintenance work required for oil-lubricated vacuum pumps in cooling processes, such as regular oil and filter changes, become unnecessary. Both COBRA vacuum pump screw rotors (fig. 3) avoid contact with both themselves and the housing. Thus there is no wear and there are no wearing parts to be exchanged. This is an important benefit for Stéphane Simon because, despite the improvement in quality, he has no additional costs. Maintenance of the entire vacuum cooling system is only performed once a year by service technicians from Aston Foods. Christian Vetterli, CEO at Aston Foods, confirmed that the yearly maintenance effort for the system takes between two and four hours. Although the system at Fleur de Pains operates in twoshift operation six working days per week every year, the only maintenance the vacuum pump requires is cleaning the inlet filter and exchanging the gear oil.

For Fleur de Pains, converting to a vacuum cooling system also brings further advantages: The cooling time for the baked goods is reduced from several hours to one to two minutes, depending on the product.

During conventional cooling, the baked goods are exposed to various environmental

influences like humidity and ambient temperature, which have an uncontrollable influence on the quality. Today with vacuum cooling, the process after baking is precisely fixed and independent of all external conditions. “The process requirements for vacuum cooling are demanding,” said Mr Vetterli, “but thanks to the integrated control and reliable vacuum technology it is perfectly manageable”.

Fleur de Pains installed a total of 150 programs for cooling its various products. In doing so, the exact procedure for the cooling process for each product is individually defined and can be replicated.

The programs were finely adjusted together with the specialists from Aston Food during the initial phase and can now be easily started with the press of a button.

The two deciding factors during the cooling process are the time and the progression of pressure in the vacuum chamber. The cooling process begins at atmospheric pressure and, after a predefined progression, reaches a vacuum of 30 to 50 millibars. This process can be repeated within the cooling period and, depending on the product, can pass through different vacuum levels. The COBRA screw vacuum pump also demonstrates itself to be the ideal vacuum generator here. It works reliably at all vacuum levels, from atmospheric pressure to far below one millibar. According to Christian Vetterli, “it is important that the predefined vacuum level and the pressure profile are precisely maintained. In the process, it is not a matter of achieving the highest possible vacuum. It is more about achieving the right vacuum level or precisely maintaining the predefined pressure profile.”

With the introduction of this state-of-the-art vacuum cooling system, Stéphane Simon was able to achieve a significant and consistent quality improvement for his baked goods.

The genuinely positive reactions of customers in his shops are the best evidence of this.

Contact: Sales@busch.ae

The contact-free screw profile of the COBRA vacuum pump enables an oil-free vacuum

FOOD BUSINESS GULF & MIDDLE EAST

JANUARY-MARCH 2017

SNACKS

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SNACKS LEADER WITH PRESENCE IN 70 COUNTRIES WORLDWIDE

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eng-d'Or is a multinational family owned business with more than 50 years' experience in the Snack sector with presence in 70 countries worldwide. All our 4 state-of-the-art plants, which are located in Spain and The United States of America, comply with the highest food quality and food safety standards.

Our most valuable product is the personalized service we offer to our customers, continuous development of new product

FOOD BUSINESS GULF & MIDDLE EAST

concepts and on demand technical assistance.

At Leng-d'Or we have been true to the idea of innovation in all our products for more than 50 years. We are responsible of the largest range of Snack pellets in the market using a wide variety of ingredients such as: potato, corn, wheat, legumes, vegetables and many others.

Leng-d'Or takes advantage of its experience within the Middle East countries to support manufacturers' efforts to formulate the best possible products according to each market need. The result is an efficient, cost-effective solution that tastes good, looks good and is good for you.

Any further information or to contact us, please check our new website www.lengdor.com

JANUARY-MARCH 2017

T O M AT O P R O D U C T S

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M WE HARVEST AND HAUL ALL OUR OWN TOMATOES TO IMPROVE THE EFFICIENCY OF THE LOGISTICS OF BRINGING TOMATOES FROM THE FIELD TO THE PLANT, ENSURING OPTIMAL FRESHNESS, AND LOWERING THE COST OF HAVING THEM DELIVERED

orning Star began as a trucking company in 1970, and with the addition of our three state of the art processing facilities, has now become the largest tomato processor in the world. Our Mission is to produce tomato products and services which consistently achieve the quality and service expectations of our customers in a cost effective, environmentally responsible manner.

We use innovative thought to bring together the best technologies to make our manufacturing processes as reliable and streamlined as possible.

We harvest and haul all our own tomatoes to improve the efficiency of the logistics of bringing tomatoes from the field to the plant, ensuring optimal freshness, and lowering the cost of having them delivered. Our larger trailers mean fewer trucks moving between the fields and factories. In order to ensure consistency in the batches of products we produce, we use one line for our products.

At all Morning Star facilities, we emphasize innovative thought, and we strive to use available resources and technology to their fullest potential in order to continuously improve quality, productivity and service for our customer. As important as quality, service and price are, we know there is more. To remain competitive for the long term, we must be innovative. That is why we rigorously maintain our position as the major force

FOOD BUSINESS GULF & MIDDLE EAST

LARGEST TOMATO PROCESSOR IN THE WORLD developing and implementing new and improved technology in our industry.

Morning Star offers a full line of tomato ingredients in 55-gallon drums and 300-gallon bins. Our operation is sophisticated enough to meet the exacting performance standards of customers looking for paste, diced, purees, ketchup, and crushed products. The flexibility of our operations is unsurpassed in the industry. On staff we have engineers and technicians who can analyze your process and recommend ways our product will work best within it. Our ability to meet specifications of even the most unusual products allows us to better serve all customers. Morning Star only selects the finest people to fill its positions to assure exceptional service. People who can think on their feet and solve problems quickly. After all “Excellence Through Commitment� is our moto.

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If you’ve got tomato questions, Morning Star has the answers. Our industry-leading expertise and customer service can help make your business easier and more profitable to operate, no matter its size. We are always developing new technologies to make our manufacturing processes as reliable and streamlined as possible.

The sheer scale of our factories further reduces overhead. That means you can save money on premium tomato products - including sundried tomatoes and tomato essence - simply by buying direct. Morning Star has a world of tomato experience. If you’d like to tap into it, all you have to do is call.

GulFood

Dubai, Feb. 26 - Mar. 2 Sheikh Saeed Hall 3

2017

ANUGA

Colonge, Oct. 7 - Oct. 11 Hall 8.1, Stand B021/B025

+ 1 209 826 -7100 | MorningStarCo.com

FOOD INGREDIENTS

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ATLÂNTICA FOODS

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stablished in 1989, Atlântica Foods acts on the commercialization of raw materials for the food industry and we supply a range of primary products, such as fruit juice, purees and concentrates like Frozen Concentrate orange juice, Frozen lime (Tahiti variety) juice, NFC and

FOOD BUSINESS GULF & MIDDLE EAST

concentrate (cloudy and clarified) and citrus by-products on its several / taylor-made specifications, all from reliable and carefully selected processors from Brazil, where we are based. Besides our conventional line we are glad to show our ORGANIC line composed by: açai, acid lime Tahiti juice/ oils and mango puree.

We look for a continuous growth based on the offer of the best market conditions, on a responsible and transparent way of doing business and on a high quality service supplied. Don't hesitate to bring a little of Brazil to your production line!

JANUARY-MARCH 2017

HALAL POULTRY

HALAL, PREMIUM QUALITY, FROZEN, PRE-COOKED CHICKEN PRODUCTS

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iverside Foods UK specialise in supplying a range of Halal, premium quality, frozen, pre-cooked chicken products. UK based Riverside Foods, offer total traceability to the egg as one of Europe's largest fully integrated poultry production facilities with state of the art feed mills, rearing farms and strictly controlled slaughtery and processing facilities.

All of Riverside's products are Halal and are produced and prepared in a facility purpose built for Halal slaughter and processing, ensuring the company's products comply with authentic Halal certification requirements from animal welfare to slaughter. Riverside is certified by the Centre for

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Halal Quality Certification and has an open door policy regarding their Halal procedures and customers are invited to speak directly with the Mufti and visit the factory.

Riverside's products include a whole muscle range produced with unprocessed 100% chicken breast such as Chicken Fillets, Dippers, Chunks, Kievs and Goujons. Riverside's further processed range is produced using chopped and shaped chicken meat and includes Chicken Steaks, Burgers, Nuggets and Popcorn.

Riverside's products are available in a variety of coatings from breadcrumb and batter to southern fried and hot 'n' spicy and many more.

The products are individually quick frozen for convenience and are quick and easy to prepare with a four way cook in minutes.

Please contact Riverside Foods UK on +44(0)1691 839288 Please visit the website @ www.riversidefoods.co.uk

ALL OF RIVERSIDE'S PRODUCTS ARE HALAL AND ARE PRODUCED AND PREPARED IN A FACILITY PURPOSE BUILT FOR HALAL SLAUGHTER AND PROCESSING, ENSURING THE COMPANY'S PRODUCTS COMPLY WITH AUTHENTIC HALAL CERTIFICATION REQUIREMENTS

FOOD BUSINESS GULF & MIDDLE EAST

CACAO PRODUCTS

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CASALUKER, THE BEST COCOA FROM TREE TO CHOCOLATE

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asaLuker is a large Colombia-based family owned business that has now been an established chocolate manufacturer for 110 years. It is known locally for producing drinking chocolate made from 100% cocoa mass, and this is one of the reasons behind the fact that Colombia is not globally recognised as an origin chocolate producer. Up until recently, the country has consumed nearly its entire cocoa crop internally mainly as drinking

FOOD BUSINESS GULF & MIDDLE EAST

chocolate, leaving very little to export.

In 2010, a decision was made at the company to start looking into producing chocolates and exporting them to Europe in addition to its local business for drinking chocolate.

Colombia has some of the best “Fino de Aroma� cocoa beans in the world; a category established by the International Cocoa Organization (ICCO) for cocoa that reaches certain flavour, aroma, and quality levels.

Only 8% of the total global cocoa crop is granted this premium status.

For its entire international portfolio CasaLuker only uses cocoa beans from Fino de Aroma growing regions in South America JANUARY-MARCH 2017

CACAO PRODUCTS

as well as local cane sugar. It produces all the chocolates in Colombia and exports to more than 35 countries as a true origin producer from tree to chocolate.

All the beans are bought locally through agreements with the cocoa cooperatives instead of the stock market, and this is very important as CasaLuker drastically shortens the chain meaning that more money goes back to the origin country. It also means that the company has a very close relationship with the farmers, as they are very important to it. CasaLuker has built commercial agreements with more than 40 associations over the past 110 years.

The Luker Way is CasaLuker's own perspective of sustainability, and consists in its connection with its farmers, the environment, its employees, clients and society at large.

CasaLuker believes in sharing opportunities, technology and the fantastic knowledge behind cocoa growing. In 1962, it founded Granja Luker; one of the few cocoa research centres in

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the world. Granja Luker has allowed the company to develop an education and training model to provide its farmers with the necessary knowledge to build profitable cocoa farms that will have a great impact on their quality of life.

More than 800 people are trained every year.

For more information Pascal Clair Sweets, CafĂŠ & Bakery LLC Dubai Investment Park, European Business Center pascal@pascalclair.com The Baking Product Bahrain mohamed@thebakingproduct.com WWW.CACAOFINODEAROMA.COM /LUKERFOODINGREDIENTS @LUKEROFFICIAL LUKEROFFICIAL

FOOD BUSINESS GULF & MIDDLE EAST

FOOD COLOURS

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AGRAME PREVIEW

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ROHA TAKES A STRATEGIC STEP IN EUROPE BY ACQUIRING ESSENTIAL SRL IN ITALY

oha, one of the leading global manufacturers and marketers in the food colours segment, has announced the acquisition of Italy based Essential SRL, a leading manufacturer of Plant and Fruits based natural colouring and flavouring ingredients. This is a strategic shift towards diversification into the fast evolving industry for extracts which has clearly shown being the trend in key markets of the company.

There is an increasing awareness throughout the world about the use of nature based sustainable ingredients.

In that context, Roha has seized the opportune moment to expand into this category of exclusive plant and fruits based colours and flavours extracts through the acquisition of Essential SRL. A big investor in R&D and process driven technologies, Roha has turned a new leaf in its specialized portfolio of natural and synthetic traditions. Essential boosts of eclectic mix of young colours, one that is sure to serve its long term strategy enthusiastic researchers who are thrilled with the of organic diversification. acquisition and determined to grow along with Roha.

The trend towards clean label products continue to Roha is equally ecstatic to work with the experts from drive the innovation in colouring and flavouring Essentials exuding vigorous energy, unwavering ingredients in Europe and globally and with this resilience with the ability to respond quickly and strategic acquisition, Roha will also be conducting ad hoc study while also being driven by the able to be an important player in this fast voracious need to explore new avenues. growing segment of the market. rangtaken and equipment for showcasing Poultry equipment Roha, which hasfree always pride in innovation on thetooccasion, Mr. ith Speaking just 4 months growing ontothe floor. and cages, MA/AGand fromconvergence Italy ofbroilers ideas with a focus keep Tibrewala, Managing go, Mahesh manufacturers specially be aexhibiting agricultural ahead of the marketTEXHA in termsoffers of products and Director of Roha ”It was and suppliers from 22said, will designed forcreate poultry machineryinand farmservices, management seems to have met itsequipment objective to move of diversification countries are all settactical to showcase farms applying floor technology bythe Al Dahra from UAE. future ready products for its ever growing global theand new category as their latest equipment for broiler chickens.

AgraME 2017 will be bigger customer base. acquisition promises new solutions for Agribusiness, Newland Vetgrowing will be and better forgingROHA: a RohaNingbo is one of the fastest avenues of than before, About Poultry, Livestock and Dairyintothe industry showcasing veterinary platform for of food colours brands in the world.

With asyringes, staff market more than 5000 tradeextracts. visitorsThe Italiancompetitive needles, tags, nipple manufacturers, and of more than strength 1000 ear committed and well the 4th largest food and dealers from MENA region.being Officially drinkers, poultry drinkers and to do business trainedwith personnel throughout the globe, Roha has drinks manufacturerdistributors in the endorsed by the UAE Ministry feeders, AI products otherto visitors region. been able continuously to provide uniqueand solutions Union only furtherin the MENA of Climate ChangeEuropean and IAN-IFFCO discerning globalveterinary clients withequipment. its vast network of supported ourisdecision.

We are will beitslaunching Environment, AgraME 2017 Thean three days of business at 'Super Starter feed', which manufacturing plants, equal number of consumption pattern of Boiler13 slated to be heldaware fromof10the - 12 2017 will be than 23 chicks with a thin supportAgraME application laboratories and more April at the Dubai Exhibition food products with potentialisinforthesmall Italian complemented knowledgepallet size that contains high offices spread across the world in 6by continents with a and Convention Centrefrom and organic will food market ranging to natural sharing platforms that will pave proteiniswhich foroftheir network 110 distributors and stock points. welcome moretothan 300+ derived foods low fat foods. The acquisition an is required theout way the future of certified, offersoperating Currently of for its internationally exhibitorsto as well as in dedicated endeavour contribute catering to thesegrowth. rising The Group which Agribusiness, Aquaculture state of for the art production facility that is sprawled and countrydemands pavilionsfor from China, consumer natural products.” several speciality products Middle dairy and poultry will also350,000 sq. Veterinary along Ft. of spacein in the Roha districtEast of Denmark, India, Korea, Sharing the visionary step of Roha, Mr. Lorenzo andRoha North regions showcase based Maharashtra in India, hasAfrica 12 specialized Pakistan,Chief Poland, Taiwan Officer and Europe Ceccarelli, Operating added,a European through highly-interactive Camel Feedmanufacturing which centres in diverse geographic and Thenew Netherlands.

“This strategic move in Italy will helpRacing us realize andUK, workshops. contains all the necessary nutrients commercial centres conferences such as the US, Spain, South Industry will be ourselves our long term forerunners vision of establishing as the At theThailand, centre ofChina, business in the required for racing camels.

Africa, Vietnam, Indonesia, Egypt, exhibiting latest innovations market leadertheir in Europe in our product segment.” the complete package of TEXHA provides high-tech inEssentials, the fieldsdriving of agribusiness, the advancement of extraction Brazil, Australia andUAE, Mexico.

AgraME, AquaME and VetME and innovative equipment for poultry, livestock andRoha dairyin like technologies, will assist further expansion of its will offer visitors and exhibitors poultry production - cage fertilizers

by Emirates Bio natural from colouring product portfolio and develop the perfect platform for companies equipment growing, UAE, Seeds by offering IFFCO the from aromatic products ingredients for clean for broilers www.roha.com the Agriculture, laying ahens management, forqueries, in UAE, Jourdain S.A.S. from Italy in Tuscany label foods to the customers.

Founded For media please contact, Aquaculture andMarketing VeterinaryManager Industries to pullets alternative specializing Dairy equipment, decade ago, it in is situated at the heart of the Italianand breeders, Rajani Singh, Global and do business. for layingT:hens with Big Dutchman from Germany Renaissance; a place deeply entrenched insystems natural food 9819925586, E:interact rajani.singh@rohagroup.com

AGRAME TO WELCOME 300 PLUS EXHIBITORS FROM 22 COUNTRIES

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BUSINESS GULF 2 FOOD 0 GULF AGRICULTURE

& MIDDLE EAST

JANUARY-MARCH JANUARY FEBRUARY 2017 2017

26 February — 2 March, 2017 Visit us at stand no. S3-D42 US pavilion, Sheikh Saeed Hall Dubai World Trade Centre

05-07 | 2017

DECEMBER DUBAI WORLD TRADE CENTRE WWW.WOP-DUBAI.COM

R U O Y K O O !

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WOP DUBAI 2017

INTERNATIONAL PERISHABLES EXPO MIDDLE EAST

An event organized by:

Strategic partner

In Cooperation with

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Thanks to our close collaboration with international partners who share our high standards, we have access to the superior teas that inspire connoisseurs. Even better: we have the world’s widest variety of specialty teas already in stock – available to you at any time.

The world of tea under one roof www.haelssen-lyon.com