July-Sept 2020 edition of Food Business Gulf & ME magazine

ISSN 1755-0 939

JULY-SEPTEMBER 2020

20 MEZZAN HOLDING SIGNS PARTNERSHIP WITH NATHAN’S FAMOUS

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HOW SENSORS BRING MORE VISIBILITY TO FOOD PRODUCTION PROCESSES

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JBT GEARS UP FOR EXPANDING FROZEN FOOD MARKET

THE FLAVOR OF NEW Y RK NOW AVAILABLE IN THE MIDDLE EAST SKINLESS

FULLY COOKED

Another quality product from

MADE IN UNITED ARAB EMIRATES

Contact us:

Khazan Meat Factory

+971 4 7024700-Ext.4705 +971 50 2739258 Rob.Webling@mezzan.com

Contents Managing Editor Matt Matthews

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INTERVIEW

PAGE 20

SENSOR SOLUTIONS

PAGE 22

FOAMING SOLUTIONS

PAGE 23

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

DAIRY SOLUTIONS

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CHEESE CULTURES

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Registered Office Matt Media International Ltd. 12 Gateway Mews London N11 2UT, UK info@foodbusinessgulf.com www.foodbusinessgulf.com

NUTRITION PREMIXES

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TASTE ENHANCERS

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ORGANIC INGREDIENTS

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ORGANIC FOOD

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FISH ALTERNATIVES

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FREEZERS

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FOOD PROCESSING

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INSPECTION SOLUTIONS

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SEALING TECHNOLOGY

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UAE UPDATE

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Associate Editors Jessie Jorge Megha Mary Matt Graphic Designer Aleena Susan John

US Office Matt Media (USA) LLC 1713 E. Morgan Court Gilbert, Arizona 85295 Middle East Office Al Saad Advertising & Publishing LLC P.O. Box 25694, Sharjah, UAE Tel: +971 656 39494 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 throughout Middle East region and worldwide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.

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

Cover Photo Courtesy: HOBART

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We bring colour into view!

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256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction

15 cm

Compact design

Hygienic adapter system

Adjustment via smartphone

322,- â‚Ź VEGABAR 39 Clamp 1"

www.vega.com/vegabar

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ADNEC TO HOLD VIRTUAL EVENT UNDER SIAL ME AND ABU DHABI DATE PALM EXHIBITION BANNER THIS YEAR ADNEC Group, part of ADQ, in collaboration with Comexposium, one of the world’s leading event organisers, have developed a unique one-day event that will bring together C-suite

UNILEVER AND ALGENUITY PARTNER TO EXPLORE USE OF MICROALGAE PROTEIN Unilever and biotech start-up Algenuity are announcing a new partnership to delve into the huge potential microalgae bring in innovating future foods for Unilever’s plant-based portfolio. Algenuity, which specialises in developing microalgae for use in consumer products, will work with the R&D team within Unilever’s Foods and Refreshment (F&R) division to explore ways of bringing foods made with microalgae to the market.

Developing alternative protein sources like microalgae represents a significant step forwards in the critical shift needed to an equitable and resilient food system. By 2050, the world will need to produce 70% more food to feed a growing population of 10 billion people. These foods will need to meet a high nutritional standard, while reducing their impact on the environment.

Unilever and Algenuity recognise the key role that diverse, plantbased proteins like microalgae will play in transitioning towards this new food system. Chlorella vulgaris, a widely recognised (micro)algae, is a nutrient-rich, plant-based source of protein and fibre, with a low environmental footprint. Chlorella possesses a number of additional beneficial nutrients including antioxidants, vitamins, minerals and essential fatty acids. It has been consumed globally for many years, yet its high chlorophyll content, which gives plants their green colour and a bitter taste and smell, has proven a barrier to its inclusion in mainstream diets.

Algenuity has developed an innovative technology to overcome this limitation. Its Chlorella Colours® palette significantly reduces the chlorophyll content of microalgae while still allowing them to retain their natural nutrients. This unlocks a wealth of potential applications for microalgae in the food and beverage sector. It brings the opportunity to develop a sustainable source of protein that meets increasing consumer demand for nutritious foods that taste great.

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executives from the UAE and abroad to a virtual gathering on 23 November 2020.

The event, titled F&B Networking Hub by SIAL Middle East - E-summit & Meetings, organised in conjunction with the Abu Dhabi Date Palm Virtual Platform, held under the supervision of the Khalifa International Award for Date Palm and Agricultural Innovation, will enable entities working in the food, beverage, hospitality, and date palm production industries to continue to meet, engage, and do business.

The format of this year’s event comes in response to the impact of the global outbreak of COVID-19. ADNEC has specifically developed the unique format of the event in response to ongoing international travel restrictions. The event will include talks and meetings being held virtually, in order to adhere to ongoing health and safety measures implemented to mitigate against transmission of COVID-19.

In 2020, the virtual event will include live sessions for industry leaders focused on the challenges which the food and beverage sector and date palm production will face after the pandemic over the upcoming 24 months. In particular, discussions will focus on current strategies and policies required to maintain national effort toward the National Food Security Strategy 2051.

The virtual event comes as ADNEC Group and the global organiser of SIAL events, Comexposium, have decided to postpone the 11th edition of SIAL ME, which was due to take place from 8 – 10 September 2020. SIAL ME is a truly international exhibition which delivers a high level of economic impact.

However, ADNEC has been in touch with exhibitors, partners, and suppliers to provide them with support in making this decision.The 11th edition of SIAL ME and the 15th edition of Abu Dhabi Date Palm Exhibition will return on 7th – 9th September 2021.

NUTRICAL, THE REGION’S FIRST FOOD DATA INTELLIGENCE SOFTWARE LAUNCHES IN THE UAE NutriCal, UAE’s first food data intelligence software launches in the region with a vision to equip food businesses with pertinent information they can use to attract and retain

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customers. With dynamically changing trends in the consumer preferences and increased competition in the food industry, the recipe management software serves as a beneficial and differentiating tool.

Ideal for a wide range of applications, NutriCal can be easily integrated by restaurants, cloud kitchens, food delivery companies, aggregators, food manufacturers and brands. The web portal provides automatically generated nutritional fact labels as per FDA guidelines in English and Arabic, macros in the menu and break-up of each of the recipes on the menu. In addition, with digitization and online being the core focus of the sector currently, F&B companies can also use NutriCal to create new products, conduct recipe costing and design relevant social media. Another added advantage is that NutriCal perfectly complements the growing demand for healthy eating and immunity bolstering with the calorie count meter that helps customers to make a calculated decision.

The user-friendly system has data and intelligence of over 25,000 ingredients from the United States Department of Agriculture (USDA) and other international databases with the capability of being integrated into the business’s existing tech platforms such as websites and POS systems.

Aligning itself with the UAE’s National Agenda for 2021, NutriCal is launched with an objective to enable F&B industries to be more conscious about the food they have to offer, while ensuring customers are making more well-informed choices to suit their changing lifestyles.

SUPER TASTY DAIRY-FREE ICE CREAM TO THE UAE The Brooklyn Creamery, already making waves in the local ice cream sector with its bold innovative approach to healthy desserts, is now launching a dairy-free range of exciting, healthier ice cream.

The new vegan range, made using almond and coconut milk instead of cow’s milk, makes it suitable for people with intolerances, health concerns and those following a vegan diet. The Brooklyn Creamery blends ice cream mastery and a rich array of world-class flavours with the need for an anytime, guilt-free snack.

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The Brooklyn Creamery range is currently exclusively available via pandemic-aware Deliveroo home delivery in Dubai. In Abu Dhabi you can find The Brooklyn Creamery via Talabat and Deliveroo or in the aisles of Souq Planet stores.

Vasco Valenca de Sousa, food engineer, ice cream expert and chief Innovation officer, says: “The Brooklyn Creamery was launched in 2015 as a small New York parlour. The dynamic duo

ARLA FOODS INGREDIENTS LAUNCHES ITS FIRST ORGANIC INGREDIENT Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.

Micellar casein isolate is a new ingredient which is rich in native milk proteins. It is extracted from milk using gentle processing without the addition of acids. The protein maintains its chemical structure, allowing the creation of products that are as close to nature as possible.

Arla Foods Ingredients’ new micellar casein isolate, MicelPure™, contains a minimum of 87% native protein. Suitable for food, functional health foods and active nutrition applications, it is low in lactose and fat, heat-stable and taste-neutral.

In a milestone for Arla Foods Ingredients, it is also the company’s first ingredient to be offered in an organic version, made from certified organic milk from Denmark.

As the first ever organic micellar casein isolate on the market, MicelPure™ Organic meets a clear need. Research shows that European consumers consider organic products healthier, tastier and more nutritious, with one in three saying they would buy more organic, high-protein snacks if they were available.

Research shows that “healthy” and “natural” are the two most important characteristics for consumers of food products. Because it is rich in native protein, MicelPure™ also helps manufacturers respond to these needs.

Samples of MicelPure™ are available for food applications such as cooking-stable cheeses, yogurts and ice cream and puddings, as well as health and performance applications, such as ready-to-drink highprotein beverages and powder shakes.

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that started the company wanted to provide a healthier alternative to ice cream, creating a range that allowed more health-conscious people to indulge their ice cream cravings without the guilt.

“We are proud to offer this revolution in healthy eating right here in the UAE. Launching a vegan range is a logical extension of that desire to make incredible ice cream that meets the needs of modern consumers, and we know our customers will go crazy for our wonderful flavours.”

While more and more people turn to a healthier vegan lifestyle, it’s always good to reach out for an indulgent treat. The Brooklyn Creamery’s vegan range means dessert fans can dig into a pot of fantastic funky-flavoured goodness guilt free.

The range includes classic chocolate and vanilla with a funky Brooklyn Creamery twist, berry and fruit flavours, nuts and fudge and all the ingredients you’d expect in the most indulgent of desserts.

The lactose-free and dairy-free range comes in six decadent flavours – with more launching soon!

THE MIDDLE EAST’S FIRST INSTANT SPECIALTY COFFEE Launching the Middle East’s first Instant Specialty Coffee product, Três Marias Coffee Company is bringing a new meaning to great coffee and making specialty coffee accessible to all coffee lovers.

A perfect mix of high-quality whole roasted coffee beans and Três Marias proprietary brewing process which consists of large-batch brewing at a percentage packed in a filter profile and then freeze-dried to offer you the perfect cup of coffee whenever you need it.

You’re go to instant coffee for when you’re on the go or to enjoy a cup of coffee with a friend, each box includes five sachets of 300ml of delicious and aromatic brewable coffee. In addition, all Três Marias Instant Specialty Coffee sachets are made from eco-friendly and compostable material.

Maria Eduarda Becker Pavani, founder of Três Marias Coffee Company said “Coffee is a passion for me and the Três Marias family from the farmers, and roasters to the coffee drinkers and through Três Marias Coffee we are able to have a platform to share our passion with everyone.”

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The Três Marias Instant Specialty Coffee comes in three flavours, from the caramel sweetness of Colombian coffee, the citrusy and fruity flavour of Rwanda coffee to the chocolaty and nutty flavor of Brazilian coffee, offering coffee lovers a variety of choices.

DUBAI’S SEAFOOD SOUQ HELPS HORECA COMPANIES WITH COST EFFICIENCY TECHNOLOGY Seafood Souq, a new, free online marketplace for businesses in the UAE, is a one-stop-shop for all Seafood products. Restaurants, supermarkets, retailers and processors can choose where their seafood comes from with an online catalogue of international and local sellers.

By creating a digitized supply chain and connecting buyers direct to the source, Seafood Souq eliminates unnecessary steps in the cold chain, giving buyers the best value for money.

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Transparency is a key component to the Seafood Souq mission, especially when it comes to pricing. Buyers can see and compare real market pricing of products giving them the ability to choose the best value products for their business.

With 1 in 5 seafood products mislabeled globally, Seafood Souq’s mission is to eliminate the worry of businesses receiving lesser value products or fish that can be damaging to consumer’s health. 100% traceability is a fundamental component of the Seafood Souq platform.

This traceability is delivered to buyers through complete tracking and visibility of the supply chain from how the product was produced, when and how it was harvested, packaged, all the way through to delivery.

“The core aim of Seafood Souq is to revolutionize the seafood industry through digitisation, we’ve used technology to improve

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the efficiency of the value chain from Sea to B giving buyers a transparent and traceable way to source products and ultimately improve yet simplify their procurement process,” commented Sean Dennis, CEO and Co- Founder of Seafood Souq.

By offering cost efficiencies to HORECA companies, Seafood Souq provides the added benefit of ensuring every stakeholder

BIDFOOD UAE SIGNS EXCLUSIVE FOODSERVICE DISTRIBUTION AGREEMENT WITH CORNISH SEA SALT Bidfood UAE – the country’s leading dedicated multi-channel foodservice provider of international F&B brands and part of the Bidfood Middle East group – signed an exclusive distribution agreement with Cornwall sea salt company, Cornish Sea Salt.

A successful partnership debut at Gulfood 2020 – Cornish Sea Salt was featured in Bidfood Middle East’s regional stand – yielded rave reviews from customers and trade show attendants, a positive overture to the company’s foodservice range in time for the market launch in the UAE via Bidfood’s sales, marketing, and operational forces.

Commenting on Bidfood UAE’s latest partnership, Bidfood ME’s Chief Commercial Officer, Wael Al Jamil, said: “With a company as passionate and as invested in their products and vision as Cornish Sea Salt, it was an easy decision to make for us – we know that onboarding the brand would only add value to our portfolio. In today’s world, cheaper table salts are taking a back seat to artisan salts with both the health benefits and culinary versatility. We are excited to take sea salt to great new heights together with Cornish Sea Salt’s team.”

Echoing Al Jamil’s sentiment on the partnership, Cornish Sea Salt Group Sales Director, Suzanne Skerry, said: “Meeting the Bidfood team at Gulfood back in February, I immediately knew that our product was in good hands for its introduction to the Gulf. We look forward to making the most out of Bidfood UAE’s network of chefs, culinary professionals, and foodservice outlets to grow the brand and to help people ‘sea’ salt differently.”

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is receiving better-priced products and with the traceability documentation to verify it’s efficiency and quality which can be passed all the way to the end consumer.

INTERTEK LAUNCHES PROTEK IN THE MIDDLE EAST AND WINS MULTIPLE CONTRACTS INCLUDING SAUDI ARABIAN ALBAIK RESTAURANTS Intertek has recently announced the launch of Protek, the first health, safety and wellbeing assurance programme in the world, which is intended to protect people, workplaces and public spaces, including its POSI Check audit solution which helps in the Prevention of the Spread of Infection (POSI). Protek is the first comprehensive offering of assurance services designed to provide businesses across all industry sectors, employees, and consumers the confidence they need to operate in the post-COVID-19 ‘new normal’.

Intertek recently signed a contract to provide its Protek solutions to ALBAIK Group, one of Saudi Arabia’s most popular fast food chains.

Companies from across industries have been reaching out to Intertek to provide its Protek assurance solutions in their organisation, with multiple contracts recently signed.

As part of Protek, Intertek Cristal which focuses on quality, safety and risk management for the hospitality sectors, will provide the POSI Check audit solution to ALBAIK Group to help in the Prevention of the Spread of Infection (POSI) for their 100+ restaurants Quick Service Restaurants. The solution is designed to formulate and monitor an effective response to communicable infections.

Further, Protek Dine Check protocol will ensure that cleanliness and hygiene levels spanning the kitchens, furnishings, washrooms and surfaces in every restaurant meet the most stringent standards for guests and employees alike. Considered together, both POSI Check and Dine Check will provide independent assurance that ALBAIK is fulfilling its duty of care and providing employees and customers with the confidence they need to return to their favourite restaurants. POSI Check and Dine Check accreditations will be made visible in the form of signs and certificates across the premises.

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AUTOMATION ENABLES MAI DUBAI TO MEET SOARING DEMAND FOR BOTTLED WATER Mai Dubai, a bottled water company fully owned by the Dubai Electricity and Water Authority (DEWA), revealed that it has been able to successfully address more than 15 per cent increase in demand for bottled water, thanks to the company’s advanced technological capabilities and a fully automated production unit. With eight fully automated production lines that are seamlessly integrated to two high bay warehouses, one for raw material and the other for finished goods, Mai Dubai has taken the lead step in technology adoption in the bottled water industry.

The operations of the facility are fully automated, starting from the arrival of raw material in the warehouses till the very end,

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contributing to 100 per cent hands-free operations. Enterprise Resource Planning (ERP) and Warehouse Management System (WMS) platforms are smartly integrated to ensure smart and smooth intra-logistics. Digitally operated crane systems, lifts, monorails and conveyors receive the packaging material and store them in high bay warehouse to be issued to the production lines when demanded by the ERP. The finished goods are then collected from the production lines and stacked in high bay warehouse.

Alexander van ‘t Riet, CEO of Mai Dubai, said: “We have been able to effortlessly address the increasing demand for our products with highest efficiencies, optimized transactions, improved productivity and highly streamlined operations, thanks to our commitment to technology adoption. We are currently witnessing a ‘flight to quality’ as consumers prefer a trusted brand, like Mai Dubai during

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challenging times such as this. The advanced, flexible technical robotic solutions that we use give us a competitive advantage, helping us achieve fast turnaround times, full traceability and error free transactions.”

“Artificial Intelligence-enabled and powered with smart data, our facility continues to run at a production capacity of over 1.5 million units per day. What’s more, the fully automated

BUNGE LODERS CROKLAAN EXPANDS GLOBAL INNOVATION NETWORK WITH THE OPENING OF ITS CREATIVE STUDIO IN ISTANBUL As part of its focus on Turkey, the Middle East and North Africa, Bunge Loders Croklaan (BLC), a world leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region to serve its customers in the region.

The studio will be adjacent to the Bunge Turkey office.

“Our goal is to be close to our customers and work with them to streamline product development and time-to-market,” says Renee Boerefijn, Director of Innovation EMEA for Bunge Loders Croklaan. “Whether pioneering products with a balanced nutritional profile or creating more indulgent treats, our Creative Studios help our customers stay ahead of the competition. They are the physical representation of the concept, ‘Let’s create together,’ which is fundamental to who we are as a company and to our commitment to innovation. A number of new studios are in the pipeline, all designed to guide our regional customers toward effective translation of ideas into winning new products.”

The state-of-the-art studio is a dynamic workshop environment that provides on-site support to regional confectionery and bakery manufacturers to co-create innovative new products with sensory appeal, vibrant new flavors, and enhanced total nutritional value while staying ahead of constantly evolving trends, supporting them in the design of exciting new solutions to meet regional tastes.

The official opening ceremony of the new studio is scheduled for October, 2020. The company is looking forward to meeting both its new and existing regional customers at the event. The site has been sterilized and workshops will take place in accordance with all Covid-19 directives.

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facility eliminates the need for human touch, from the receipt of packing materials all the way to the issuance of product to the sales vehicles,” he concluded.

The Mai Dubai plant is powered with an 18.1 MW capacity roof top solar system, which is the highest solar capacity used in the global beverage industry. The company strives to provide innovative, safe, and efficient products and services while remaining socially and environmentally responsible.

ZAKI GROUP LAUNCHES LOCALLY PRODUCED LIQUID DAIRY IN SIG COMBIBLOC OBEIKAN’S FAMILY SIZE COMBIDOME CARTON BOTTLE IN IRAQ SIG Combibloc Obeikan, one of the world’s leading systems and solutions provider for aseptic packaging and filling machines for food and beverages, and Zaki Group, one of the leading food dairy and beverage companies in the Iraq, launch the first UHT liquid dairy locally produced product filled in SIG’s 1 litre combidome carton pack in the Middle East and Africa region. The new premium family size pack under the “Qirat Iraq” brand will cater for 3 product categories: full fat, low fat and fat free white milk. This announcement represents a continuation of the group’s strategy after recently launching the first locally produced single serve dairy product in Iraq.

Bahaa Zeidan, General Manager, Zaki Group: “With our new packs, we are presenting UHT milk products that are unique and premium and shifting our strategy to cater to a rising demand in family size products in the market. SIG’s carton pack combidome is an innovative pack that looks and handles like a bottle, while at the same time offering all the benefits of a carton pack as far as environmental and logistical advantages are concerned. The aseptic process ensures that consumers can rely on high-quality, tasty beverages with all their natural nutrients, vitamins, flavour and colours. The carton structure blocks light and air, ensuring that products can be stored for a long time without refrigeration or preservatives. With this new market launch of milk beverages in combidome for the first time, we are marking a milestone in the Iraqi market with locally

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produced products. We are confident that by choosing combidome, we are setting ourselves up for clear differentiation in the dairy segment with high quality products specially localized for our customers”.

Combidome, the carton bottle from SIG, combines the best features of a carton pack with the best features of a bottle, making it different from anything that has ever been seen before in food packaging. In 2014, the exceptional design of combidome has been recognised with one of the world’s most important design accolades: the iF Design Award. The carton pack’s remarkable design also creates numerous logistical advantages with which substantial savings can be achieved in total system costs.

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Notice (GRN) with a ‘no objection letter’, thereby agreeing with the safety assessment under the condition of use.

Known as the ‘miracle mold’, koji is a culture that is widely used to make fermented products such as soy sauce, miso, amazake and sake.

It has enjoyed a higher profile in recent years as a result of growing consumer interest in fermented foods and beverages, including kombucha, kefir, kimchi and vinegar.

ASIA FRUIT LOGISTICA IS ON THIS NOVEMBER ASIA FRUIT LOGISTICA is pivoting to an exciting new digital format in November 2020. It’s called ASIA FRUIT LOGISTICA ON

NATUREX INTRODUCES ULTIMINE™ ZINC – THE WORLD’S FIRST WHOLEFOOD FERMENTED ZINC FOR IMMUNE HEALTH SUPPORT Naturex, part of Givaudan, is expanding its Koji minerals portfolio with the launch of Ultimine™Zinc. Developed in partnership with Cura Global Health, this latest ingredient solution for supplements, food and beverages is the perfect complement to the range’s existing offer of Ultimine™ Iron and UltimineTM Multi 7. Available in powder and granule form, Ultimine™Zinc is suitable for use in tablets, capsules and gummies, and guarantees compliance with Non-GMO, Kosher Pareve, Halal and vegan labelling.

Ultimine™Zinc offers an excellent source of zinc, delivering an 11mg dose in a 200mg serving. It is produced using a patented fermentation process, during which koji culture biomass incorporates food grade zinc.

The resulting product is a dried biomass, rich in protein that naturally encapsulates the zinc – responding to growing demand for mineral ingredients from wholefood sources.

In December 2019, Ultimine™Zinc as well as other Ultimine™ mineral products obtained Generally Recognized as Safe (GRAS) status for legal use in a wide range of applications, including beverages marketed as functional drinks, fruit juice, breakfast cereals and bars, meat substitutes, rice and pasta. The US Food & Drug Administration (FDA) responded to the company’s GRAS

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and it’s the place where Asia’s fresh produce business meets online. It will give thousands of exhibitors and visitors the best platform for them to connect, do business and to continue to grow their business in Asia this season.

“ASIA FRUIT LOGISTICA ON (18-20 November 2020) has arisen out of the of COVID-19 challenge,” explains Will Wollbold commercial director of ASIA FRUIT LOGISTICA. “Especially after the past months, you will know that there’s a solution for every problem in business, and ASIA FRUIT LOGISTICA ON is

HOUSE OF POPS: A BRAND OF HAND-CRAFTED, ALL-NATURAL, HEALTHIER ICE POPS SPREADING NATURAL HAPPINESS! Dubai is about to get a whole lot sweeter, and healthier! Introducing House of Pops: an all-natural, environmentally-friendly, quirky, and fun way of eating fruit. A concept originating from and inspired by Mexico’s paletas, House of Pops is an indulgent, healthier alternative to your average ice cream. Closest to a ‘fruit-on-a-stick’ as one can find, House of Pops’ popsicles boast of being 100% natural, and free of the nasties!

House of Pops was born with a mission of bringing the UAE a healthier alternative to the already available, refined sugar-packed, preservative-heavy ice creams flooding the majority of supermarkets today. With many adopting healthier lifestyles and in the search for cleaner, more natural foods, House of Pops joins the movement by developing an entire line of hand-crafted, vegan pops featuring only five ingredients with fruit outranking all, essentially making it a ‘fruit-on-a-stick’. This has in-turn produced a winning formula: ‘all-natural, refined sugar and preservative-free, clean label product’, defining the brand’s commitment to purity and wellness. With the content of the pops being up to 94% fruit, the nutritional value of House of Pops’ lollies has been able to level up to the recommended intake of fruit within a regular diet.

our solution for you to achieve your business goals in Asia. It has become clear now that we can’t host our physical event in Singapore in November, so we’re working hard with a specialist software company based in Asia to develop ASIA FRUIT LOGISTICA ON as a digital alternative.” Andrew Phua, Executive Director, Exhibitions and Conferences, Singapore Tourism Board, adds: “ASIA FRUIT LOGISTICA continues to be a valued partner for Singapore, and we are proud that they have teamed up with a leading Singapore tech company to build their digital event.

This demonstrates the full range of innovative solutions that Singapore has to offer to the MICE industry, as we reimagine what safe and high quality business events could look like.”

Asia is the world’s fastest growing market for fresh fruits and vegetables and crucial to the growth of the fresh produce business around the world. ASIA FRUIT LOGISTICA has helped promote this growth in Asia as the primary meeting point for global suppliers and buyers from across Asia for more than ten years. This will also be the case in 2020.

“It’s important buyers and sellers come together in Asia this year too,” explains Wollbold. “Of course, we’re disappointed, we’ve worked very hard with our expo partners in Singapore, but all over the world borders are closed and business travel is very difficult. So ASIA FRUIT LOGISTICA ON is our response to these challenges. It’s in the very best interests of every single exhibitor and trade visitor at ASIA FRUIT LOGISTICA.”

GENERAL MILLS AWARDED ASIA’S BEST WORKPLACES 2020 BY GREAT PLACE TO WORK® General Mills Middle East – part of US-based Fortune 500, General Mills, Inc. – has been recognized among Asia’s Best Workplaces 2020 across Asia, Middle East and Africa (AMEA) by the prestigious international consulting firm Great Place to Work® (GPTW) Institute.

With a 150-year-old legacy, it is one of only three CPG/FMCG companies in the top 25 list.

The Great Place to Work® Certification is the most definitive ‘Employer-of-Choice’ recognition and is considered the ‘Gold Standard’ in recognizing Great Workplace Cultures. The assessment process includes key

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factors that define and compare the culture of an organization with that of its competitors.

The award recognizes General Mills’ culture of collaboration and commitment across AMEA that consistently scores highly on the GPTW focused areas of Respect, Camaraderie, Credibility, Pride and Fairness.

Even during the ongoing pandemic, General Mills has ensured smooth transitioning to working from home for its employees and innovating to meet emerging consumer needs.

Commenting on the recognition, Mr. Balki Radhakrishnan, Vice President and Managing Director – AMEA of General Mills said, “The recognition is a testimony to our culture of collaboration, reflected in several winning initiatives undertaken by the company. General Mills’ purpose is ‘Making Food the World Loves’ and the commitment demonstrated by our co-workers to delight our consumers while building an inclusive equal opportunity workplace is something we are collectively proud of.”

“At General Mills Middle East, we blend our heritage and experience of over 150 years, with the agility and vitality of a startup. It is a blend of best global practices with local insights and strategies, developed by a diverse and committed team. Such balance is particularly important now, as employees and organizations wrestle with disruptive macro-economic challenges as an outcome of COVID-19,” Mr. Radhakrishnan said.

Previously, many of General Mills markets in AMEA have also been individually recognized as a Great Place to Work as well.

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wider retail packages. The SIDEMEKITM system is targeted for food producers acknowledging the importance of overall quality inspection, demanding total pack-for-pack traceability and not settling for foreign object detection only, Mekitec states.

A side-shooting X-ray inspection system has been on the company’s radar for a long time but Mekitec decided to take the time to perfect the solution, making sure it complies with the real customer needs and provides the best value.

“When we first started to specify the system features, we took our time to learn about the unique challenges, needs and desires that food producers have with these types of products and inspection systems. We took on to those challenges, needs and desires and created the

MEKITEC RELEASES A NEW X-RAY INSPECTION SYSTEM FOR BEVERAGES, LIQUIDS & SOLID FOODS Mekitec Group, a global manufacturer of innovative food quality control systems based on X-ray technology, announces the launch of a completely new X-ray inspection system, SIDEMEKITM, targeted for the product safety and quality control needs of food and beverage producers worldwide.

Mekitec describes their newest system model to continue delivering the company’s commitment of providing the best value also for these types of food applications, including liquid foods and beverages in taller than

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possibility of having the sharpest X-ray image and enabled valuable quality inspection functions even for the tallest food products without compromising the foreign object detection performance,” says Mr. Mikko Nuutinen, Director, Product Creation at Mekitec.

According to the company, the existing inspection systems targeted towards these food and beverage applications have either been too complicated and expensive, or too simple with limited benefits for the food producers.

PALSGAARD INVESTS €100M IN DANISH FACILITY TO MORE THAN DOUBLE PRODUCTION CAPACITY BY 2024

Emulsifier manufacturer Palsgaard A/S has announced the investment of 750 million Danish Kroner (100 million Euro) to more than double production capacity at its Danish facility by 2024.

A new spray cooling tower will add a minimum additional 30,000 tonnes to the company’s spray capacity and will be fully operational by first quarter 2023. This facility will be supported by the construction of multiple new reaction, distillation, and esterification plants.

The expansion adds to the recently installed emulsifier pellet line with a capacity of 10,000 tonnes which is currently being commissioned.

Jakob Thøisen, Palsgaard’s CEO said: “This project is another major milestone in our development. By 2024 we will be able to double our current production capacity – something which took over a century to reach. It is the result of a decade of significant global growth for our business.”

In 2019, Palsgaard was the first global emulsifier producer to achieve CO2-neutral production across its global facilities, leading the way for the food ingredients industry. In line with Palsgaard’s commitment to sustainability, the new production capacity will not compromise the company’s CO2-neutral status.

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This is something that Mekitec wanted to change by developing the SIDEMEKITM system.

“We believe, that the system will be excitedly welcomed and take its place in the market.

Our partners and customers have expressed strong interest towards the system and its benefits thanks to the total traceability and imaging capabilities that offer tremendous value to the food producers. It is obvious that the food industry has been waiting for a solution like SIDEMEKITM to bring the best value for food producers globally,” summarizes Mr. Juho Ojuva, Director, Global Sales and Customer Care at Mekitec.

WORLD CHEESE AWARDS IN OVIEDO RESCHEDULED, WITH COMPETITION RETURNING TO SPAIN IN 2021 The Guild of Fine Food has announced that the World Cheese Awards will not take place in Spain this year, amid ongoing concerns surrounding the COVID-19 pandemic, instead opting to extend Oviedo’s tenure as host city into 2021. Now set to take place between 3-6 November 2021, the 33rd edition of the competition will assemble the global cheese community at Oviedo’s Palacio de Exposiciones y Congresos a year later than planned, as part of the Asturias Paraíso Natural International Cheese Festival 2021.

Following many months of discussions between the Guild of Fine Food, the Principality of Asturias, the City Council of Oviedo and the Instituto del Queso, the decision was taken in order to ensure the safety of judges, organisers and the general public, while preserving the unique nature of the competition and allowing the region to make the most of its moment in the global spotlight. Set to welcome judges from over 30 different countries, cheese from six continents and followers from every corner of the planet, Oviedo will be at the centre of the cheese world for four days like no other, so the organisers felt that the city should be given the opportunity to recover and use the event as a catalyst for the revitalisation of its restaurants, food producers and tourism industry.

Having explored all available options to hold the World Cheese Awards in some form this year and provide a much needed boost to cheesemakers everywhere, the Guild of

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Fine Food has determined that the restrictions imposed by health and safety concerns would risk compromising the inimitable characteristics of the event. With people and place at its heart, including the face-to-face discussions between trained palates from over 30 nations, the decision has been reached to delay the event’s visit to Asturias and commit to staging the world’s largest cheese-only competition, in all its glory, in 2021.

NEW INGREDION STARCHES THAT SUPPORT SIMPLER LABELLING The new NOVATION® Indulge 3620 and 3820 starches by Ingredion meet consumers’ demand for clean and healthy eating while providing sensory attributes like smoothness, creaminess and a rich mouthfeel. The co-texturisers are suitable for a variety of instant beverages and semi-solid applications such as 3-in-1 coffee, ready-to-drink canned coffee, canned milk, flavoured milk drinks, soups and sauces.

Our study revealed that 84% of AsiaPacific (APAC) consumers find it important to recognise ingredients in food and beverage products. Additionally, consumers are increasingly recognising the influence of texture on food and beverages, allowing a heightened sensory experience and often a greater feeling of indulgence. A different study revealed that 19% of consumers chose a natural claim while 18% of the consumers chose an indulgence claim as the most important factor influencing their decision when purchasing hot coffee. Consumers want clean label versions of their favourite products, but expect that the mouthfeel and texture are not compromised.

NOVATION® Indulge 3620 and 3820 starches can help food and beverage manufacturers achieve their desired sensory profile with smoothness, creaminess and a luxuriant, rich mouthfeel — with the benefit of having clean and simple ingredient lists. These starches also enable the development of healthier products, such as reduced-sugar or reduced-fat, as they can build back the texture.

“Our extensive expertise in clean-label texturisers enables manufacturers to reformulate allowing consumer-friendly frontof-pack claims. This is especially relevant for the APAC market where instant products

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HOBART’S TLW WINS GOLD IN COOKING AWARD 2020 Intelligent and powerful washing on two levels: HOBART, the commercial warewashing specialist, recently won gold in the Warewashing category of the COOKING AWARD 2020 for its first-in-theworld innovation, the TWO-LEVEL-WASHER. The award is presented annually by the trade magazine COOKING + CATERING INSIDE, which distinguishes 24 different groups with a bronze, silver, and gold award.

Professional chefs all over Germany voted for their favourites among the convenience products and kitchen equipment launched in the previous year. Repeating its distinction from 2019, HOBART was once again among the top providers of warewashing technology – this time for the TWO-LEVEL-WASHER, which has been on the market since the middle of last year.

Two in one: the first TWO-LEVEL-WASHER in the world With the TWO-LEVEL-WASHER, HOBART introduced the first commercial dishwasher to the market with a second wash chamber for simultaneous washing. Whether for plates, coffee cups or gastronorm pans, the HOBART TWO-LEVEL-WASHER not only increases the holding capacity but also the flexibility in terms of different types of dishes. By increasing the capacity per wash cycle, HOBART is sure to significantly relieve the dishwashing staff’s workload. This dish and utensil washer is not only extremely efficient, but it also has a very small footprint, making it equally suitable for smaller kitchens. Despite the second washing level, the TLW does not take up any more space than a conventional dishwasher, thanks to its compact design. Easy-to-clean stainless steel surfaces also make routine dishwasher tasks easier. Another time-saving feature is the USB interface which greatly simplifies data transfers for HACCP documentation in line with DIN SPEC 10534 for operating logbooks.

like 3-in-1 coffee have always thrived and consumers are becoming more conscious of what goes into their food and beverages,” added Eric Weisser, senior director, growth platforms, Ingredion Asia-Pacific.

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TUTTOFOOD TO BE THE HUB AS AGRIFOOD RELAUNCHES IN 2021 It’s time to look ahead. Many analysts estimate that recovery will already begin at the end of this year, though they agree that the real relaunch will come next year. TUTTOFOOD,

POSIST TECHNOLOGIES TO EMPOWER RESTAURANTS AND CLOUD KITCHENS IN THE GULF POSist, a leading cloud-based restaurant technology platform serving over 8,000 restaurants in 20 countries, recently announced the release of its latest technology featuring Digital Ordering and Industry-First Digital Postpaid Dining to help accelerate technology adoption in restaurants. The technology stack will assist restaurateurs to minimize physical interactions between patrons and the servers in a dine-in setup.

Launched in 2012 in India, POSist offers scalable, reliable, and easy to use point-of-sale technology. POSist enables restaurants to automate operations, integrate with aggregators, delight guests, and grow revenue. The Gulf market is among the fastest-growing regions for POSist. Countries like the UAE, Kingdom of Saudi Arabia, and Kuwait are primary markets for the company. In this region, POSist serves some of the leading restaurants like Food Tailors, Kava Noir, Pizza Di Rocco, Carnival by Tresind, A Cappella, Barbeque Nation, Jamie’s Italian, Punjab Grill, l among others.

POSist can be used by restaurants of all formats and sizes including, Fine-Dine Restaurants, Casual Dining Restaurants, QSRs, Hotel Restaurants, Food Courts, Bar & Breweries, and Cloud or Dark Kitchens.

Commenting on the launch, Ashish Tulsian, co-founder and CEO, POSist Technologies said, “When we started working on the technology stack, we took into account the feedback received from our customers across regions. From the collective feedback, it was evident that the restaurant industry cannot be contactless, however, by using technology interventions at the right touchpoint, we can at least put ‘less contact’ in practice. That became the core essence of what we are releasing as our technology suite for the new normal.”

the exhibition dedicated to quality Italian and international food&beverage, is already working hard to prepare its 2021 edition – set to take place at fieramilano from 17 to 20 May – that will see exhibitors and buyers travel from all over the world to Italy, where they will focus on innovation, strategies and the future of the supply chain.

Initiatives to guarantee a real network of direct relations with key stakeholders on the market are already under way, with scouting activity to increase the number of hosted buyers from countries of particular interest such as Singapore, Japan, the USA and Europe (the UK, Germany, France, Spain, The Netherlands), but also planning strategies to involve an increasing number of bloggers, influencers and trend setters. Focus on the USA, Canada and the Middle East continues with the involvement of associations and chambers of commerce.

A growing internationalisation that is also confirmed among the exhibitors. To date, more than 550 names are already confirmed from countries including Belgium, Germany, Greece, Ireland, The Netherlands, Peru, Portugal, Romania, Spain, the United States, Switzerland and Taiwan, as well as Italy. One new feature is TUTTOFRUIT, an area dedicated to fresh fruit and vegetables and innovation in the IV and V ranges, which value fruit and vegetable products with high service content. The 2021 edition also focuses on an organic development of the latest sectors launched – TUTTOWINE, TUTTODIGITAL and TUTTOHEALTH – as well as on consolidating more traditional sectors.

With this growth, and as a showcase for the Made in Italy on global markets, TUTTOFOOD continues to strengthen its position as a hub where international companies can meet their stakeholders in a qualified way, within the context of the Italian agrifood ecosystem, focused on quality, innovation and food safety.

TERRA INGREDIENTS ANNOUNCES PARTNERSHIP WITH IYA FOODS WITH INITIAL LAUNCH OF FONIO FLOUR Terra Ingredients, supplier of organic and nonGMO ingredients, announced a partnership with IYA Foods, a Chicagoland food business known for its exceptional taste through the use of authentic, African-inspired flavors.

IYA Foods has launched a new rice flour

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alternative, fonio flour, made with 100% Terra provided fonio from West Africa. Fonio flour is a plant-based, gluten-free, and non-GMO flour substitute with a higher nutritional value. Being the smallest seed of all millet species, fonio is an incredibly versatile ancient grain that has been cultivated and consumed for centuries in West Africa.

Terra Ingredients, the only company able to supply fonio at a significant volume and scale, is excited to partner with brands like IYA Foods to take the supergrain mainstream. “At Terra Ingredients, we seek to partner up with dynamic, well-run food companies to introduce fonio to US households while still valuing the origins of the grain and promoting sustainable agriculture,” says Malick Diedhiou who manages Terra’s brand partnerships. “IYA Foods shares these objectives and works tirelessly to provide innovative, high-quality products to their customers.”

The partnership between IYA Foods and Terra Ingredients will ultimately include the launch of multiple co-branded products. Currently working together to incorporate fonio into all of IYA Food’s standard flours and baking mixes, the duo anticipates reinventing traditional household staples in a familiar and instinctive fashion.

DMK GROUP FURTHER EXPANDS ITS MILRAM BRAND BUSINESS The DMK Group has repositioned itself as part of its “Vision 2030”. Based on a deep understanding of consumers, the company consistently focuses on its customers’ needs. In this context, the range of high-protein Milram brand products was successfully placed under a common concept umbrella as early as May 2020. As of September, Germany’s largest dairy cooperative is extending this approach to two further product groups using the slogan “For smart guys and gals”: with “Skyr cheese” and “Skyr & Smoothie” desserts, Milram is now creating one of the broadest product lines for high-protein chilled retail products.

The DMK Group’s focus on product solutions that offer real added value is already bringing success, especially in the domestic market. Lifestyle and healthy nutrition, like protein, are important trends that lead to a growing market for protein-rich products.

What was once a niche topic for sports

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enthusiasts has now become a major food trend. The DMK Group is providing fresh impetus in this growth market with the Milram brand’s new protein range. Rather than emphasising topics such as muscle-building in expanding its portfolio, Milram has decided to focus on what is ultimately the main purpose of combining exercise and good nutrition: to look good and to show it. “We celebrate that with the north German expression, ‘Für schmucke Deerns und Kerls’, which means ‘For good-looking young men and women’, as the claim on our products. In combination with a fresh, Nordic design, our protein range appeals to a broad target group who pay attention to their diet and enjoy exercising,” explains Matthias Rensch, COO of the Business Unit Brand at the DMK Group. “In doing so, we are taking the topic of ‘protein’ out of its niche and showing that our strategy can boost the market in many categories and reach new, younger target groups.”

The company shows how this works with Milram Skyr cheese. With its 30 percent protein content, this is the champion among the protein-rich Skyr products. The sour milk cheese with Skyr cultures will appear in two practical formats: as a block to slice for bread and salad or as minis for a healthy snack between meals. By embedding it in the new protein range, Milram is appealing to new, younger buyers in the market for traditional sour milk cheese, which is actually currently stagnating. While the general sales volume decreased last year, products with a focus on protein were able to increase their sales significantly.

In addition to Milram Skyr cheese, Milram Skyr & Smoothie brings another innovation to the protein market: with lots of protein, no added sugar, no flavourings and no additives, these superfood smoothies in the doublechambered cup also aim to win over the health-conscious. The new products are being introduced to a high-growth market. This is because products in the category of fruit quark with protein grew disproportionately in 2019 at 27 percent and now account for 29 percent of the total fruit quark market. In addition, this category is recording double-digit growth rates in terms of buyer households and purchasing volume.

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In conjunction with POS campaigns, PR, online and social media, Milram intends to continue the positive development of the new umbrella concept “For smart guys and gals”.

TETRA PAK INTRODUCES FIRST-OF-ITSKIND LOW ENERGY PROCESSING LINE FOR JUICE, NECTAR AND STILL DRINKS Tetra Pak has launched a new, first-of-its-kind low-energy processing line for juice, nectar and still drinks (JNSD) to take beverage processing to a new level of efficiency. Innovatively using a unique combination of Pasteurization, Filtration and UV Light technology to treat beverages in two separate streams, which are aseptically blended together into the final beverage.

Instead of pasteurizing the whole volume of the product, the new production line separates out water and pasteurizes only the concentrate.

Water is treated separately with Filtration and UV Light which requires a lot less energy. In the new JNSD line customers reduce energy consumption up to 67% and water consumption used for cleaning-inplace, sterilisation and product change-over is cut up to 50%.

Maria Norlin, Subcategory Manager JNSD & Other Beverages, Tetra Pak said: “We realised that we needed to rethink JNSD processing and find a more sustainable solution, that at the same time still provides a high level of food safety & quality assurance for our customers. The launch of our new low-energy JNSD processing line, ‘Best Practice Line for JNSD with Aseptic Blending’, illustrates how we are innovating with traditional processing methods in pursuit of more sustainable and efficient solutions. Our decision to split the existing JNSD line into two separate processing streams for treatment allows us to offer our customers processing options that can help them achieve their climate goals, and enables the industry to contribute towards global sustainability efforts.”

“After many years of low growth, we see new opportunities for our customers on the horizon, as people increasingly search for ways to lead a healthier lifestyle, and this trend has accelerated during the spread of Covid-19. We hope this new production line can help customers capture the growth opportunities in a more cost-efficient way” added Norlin.

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HIPERBARIC REAFFIRMS ITS WORLD LEADERSHIP AS A PROVIDER OF HPP EQUIPMENT WITH THE ACQUIREMENT OF ITS 300TH MACHINE BY CALAVO GROWERS, INC. Calavo Growers, Inc., a leading global avocado and guacamole producer, has acquired Hiperbaric’s 300th high pressure processing (HPP) machine, to be installed in Mexico. The Hiperbaric 300 is one of the most economically competitive HPP machines, with a capacity of 3,100 lbs. per hour. With this additional capacity, Calavo Growers, Inc. is able to continue scaling and increase its avocado operation.

Hiperbaric, the global leader in HPP technology, reaffirms its leadership, as it holds the largest portfolio of HPP machines installed worldwide, with more than 250 customers and 60% market share. Equipment reliability, personalized attention by its technicians, after-sales and applications departments, as well as extensive product research and engineering developments, has positioned Hiperbaric as a global leader in HPP technology.

In addition to this milestone, Hiperbaric recently celebrated the January 2020 installation of the first Hiperbaric 525 Bulk Hiperbaric’s exclusive HPP technology for beverages - at the French company Ateliers Hermes Boissons (AHB), and the November 2019 expansion of its facilities in Burgos, Spain.

“We are proud of this accomplishment and that Calavo, one of the pioneers in the avocado industry, trusts Hiperbaric as their HPP partner. As a former professional in the avocado industry, I am proud to see the growth and solidification of this industry, as well as advances in avocado preservation.

Hiperbaric’s HPP technology allows producers to create safe, great-tasting, nutritious products, without preservatives, while extending shelf life,” says Roberto Peregrina, director, Hiperbaric USA. Calavo Foods, the company’s processed products division, manufactures nearly 100 patented brands and flavors of freshfrozen and refrigerated guacamoles using high pressure processing technology in its 90,000-square-foot facility.

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CARGILL’S NEWEST ADDITION TO SWEETENER PORTFOLIO OFFERS FOOD AND BEVERAGE MANUFACTURES LABEL-FRIENDLY 30% SUGAR REDUCTION Food and beverage manufacturers in Europe who are looking for label friendly, reduced sugar options can look to Cargill’s newest sweetener C TruSweet ® 01795 to enable a 30% sugar and calorie reduction in beverages and other food applications via lower usage levels.

“Soft drinks and sugar-laden foods have come under regulatory scrutiny, and with the establishment of various national sugar taxes, manufacturers are looking for simple, innovative solutions, without impacting the sweet taste consumers expect,” said Phillippe Chouvy, Cargill’s business development manager for sweeteners in Europe.

Cargill’s C TruSweet ® 01795 is a 95% pure fructose syrup that is characterized by a naturally higher relative sweetness than sucrose. It delivers the same sweet taste at lower usage levels therefore enabling the 30% sugar and calorie reduction and an even further reduction when combined with high-intensity sweeteners. As fructose is a natural occurring sugar, and often referred to as fruit sugar, it answers consumer demand for nature-derived, recognizable ingredients--its fast sweetness onset enhances freshness and it boosts fruity flavor notes, making it a perfect match for fruity beverages and food, such as fruit preparation and fillings, ice creams, dairy and sports nutrition products.

‘With Cargill’s already extensive naturederived sweetener portfolio, from full- to no-calorie solutions, adding more simple solutions that enable sugar reduction to our portfolio enhances the offerings we can make to our customers in Europe. Combined with our application, formulation & technical expertise in beverages and food, we can now better support our customers’ needs, whether it’s reformulation or new product development projects,” continues Chouvy.

As stevia-based sweeteners have quickly become a favorite high-intensity sweetener, Cargill’s C TruSweet ® 01795 can also deliver greater sugar and calorie reduction

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BRANBOX – ENVIRONMENTALLY FRIENDLY, COMPOSTABLE, LEAK-PROOF AND DISPOSABLE FOOD CONTAINERS MADE FROM AGRI-FOOD INDUSTRY WASTE The goal of BRANBOX is to offer a highly scalable solution to replace conventional single-use takeaway containers by smart, biodegradable containers providing water tightness for at least 48 hours.

In 2015, global plastic production was 448 million tonnes, including more than 161 million tonnes of disposable packaging, takeaway containers, plates, cutlery and cups. Only 3% of disposable tableware and takeaway food packaging is recycled, while the rest is burned and landfilled, polluting both soil and water. The Biotrem technology uses the chemical composition and physical properties of organic raw materials, waste or by-products such as wheat bran, corn bran, cassava by-products or algae to produce plates, bowls, cups, without plasticizers or other chemical compounds. By using Biotrem technology, BRANBOX goes further and offers ecological, compostable, watertight and disposable food containers. Highly scalable and customizable, the BRANBOX solution can be rapidly deployed to meet the global challenge of plastic pollution.

targets of 65% when combined with stevia.

The combination works well as fructose is fast in sweetness onset and stevia creates more lasting sweetness. Furthermore, in comparison to crystalline fructose, C TruSweet® 01795 is a ready to use syrup that offers manufacturers significant cost benefits for their sugar reduced formulations.

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MEZZAN HOLDING SIGNS PA R T N ERSHIP Mezzan Holding KSC, one of the largest manufacturers and distributors of food and beverage products in the Gulf, announced recently it has signed a licensing, manufacturing and distribution agreement with Nathan’s Famous, Inc., an American company specializing in hot dogs serving New York favorites for

more than 100 years.

Under the agreement Mezzan Holding’s subsidiary, Khazan Meat Factory, will produce a five-piece pack and an eight-piece pack of hot dogs for both retail and foodservice vendors in the Gulf region. Khazan is recognized as a leading brand in the Gulf region renowned for meat production division that features

Interview with Lindsay Wakefield Commercial Director at Mezzan Holding What is Mezzan’s role in the agreement?

Under the agreement, Mezzan Holding’s subsidiary, Khazan Meat Factory, will produce a fivepiece pack and eight- piece pack of hot dogs for both retail and foodservice vendors in the Gulf region and distribute the same via Mezzan’s subsidiaries in the region.

Why did you choose to work with Nathan’s Famous and not another American hot dog brand?

Nathan’s famous has over a 100-years of experience and history in making and selling their famous Hot Dog’s across the USA. With consumers in the region always looking for something exciting, relevant and new, a brand like Nathan’s Famous will allow our customers to experience the ‘Flavor of New York’ in all of the key markets across the region.

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WITH NATHAN’S FAMOUS locally manufactured, fresh, and premium Halal ingredients. Mezzan’s far-reaching distribution abilities via its subsidiaries and long-standing relationships with private and cooperative supermarkets and food services including multinational fastfood chains, this agreement sets Nathan’s Famous on a fast track for growth in the Gulf.

Food Business magazine’s Managing Editor, M. Matt, welcomes an interview with Lindsay Wakefield, Commercial Director of Mezzan Holding and James Walker, SVP, Restaurants of Nathan’s Famous, Inc where they share the benefits of the partnership in and around the Gulf region.

Interview with James Walker SVP, Nathan’s Famous What makes Nathan’s Famous ‘famous’? Could you share with me more information about your company and what makes you unique?

Nathan’s Famous is unique in many ways.

While we have been a successful restaurant company for over 100-years, we are still known around the world for our innovation, and leading product quality. Really it’s our unique focus and commitment to producing the highest quality food, including our new Halal All-Beef Hot Dog, that makes us FAMOUS.

Why did you choose to work with Mezzan Holding?

Mezzan shares Nathan’s commitment to quality, and the team at Mezzan is very passionate about the partnership with Nathan’s.

Do you have any further expansion plans for the GCC region or world?

Absolutely. The quality and taste of this Halal Hot Dog allows us to expand to many regions where there is a demand for Halal products, including markets outside of the GCC.

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HOW SENSORS BRING MORE VISIBILITY TO FOOD PRODUCTION PROCESSES FOOD BUSINESS GULF & MIDDLE EAST

peed, flexibility and hygiene are decisive factors in the food industry. With decades of know-how and advancements in important measuring techniques built in, VEGA sensors achieve a clear added value for numerous industrial operations – including hygienic and stable food production processes. With over 1,600 employees worldwide, VEGA ranks among the top technology leaders in precise level and pressure measurement. At its headquarters in the Black Forest, the family business has been developing sensor solutions for more than 60 years.

In the meantime, it has also earned a reputation for far-sightedness and long-term thinking.

VEGA works closely with its customers, solving measurement problems and driving innovation.

Thanks to its decades of application experience in important core industries, customers get exactly the instrument type and configuration that best solves their measuring task.

VEGA sensors are well equipped for the complex measuring tasks in the food industry – whether they involve viscous liquids or fine powders or abrasive bulk solids – and always in compliance with the required hygiene standards.

The spectrum ranges from simple sensors for standard applications to instruments designed for highly demanding applications, such as CIP and SIP processes. For that reason they’re made of the best, most suitable materials and come with all necessary approvals.

Smart, straightforward and customer oriented: These keywords describe the path VEGA has taken for its sensor portfolio, but also for its collaboration and partnership with customers. The instruments are characterised by fast setup, as well as intuitive operation and easy integration into any application in production processes. And when it comes to communication, VEGA is also looking far into the future: the watchword here is clever networking. Standards like IO-Link ensure intelligent and fast integration into higherlevel systems. At the same time, the integrated Bluetooth function makes it really easy and convenient to adjust all VEGA sensors from a distance, allowing users to stay out of hygienic, super-clean environments or Ex areas.

For more information, visit www.vega.com

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WACKER CYCLODEXTRINS IMPROVE THE FOAMING OF BARISTA TOPPINGS

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offee specialties like cappuccino, latte macchiato and café au lait are all characterized by a creamy milk foam.

CAVAMAX ® W6 cyclodextrin from WACKER improves the foaming properties of these barista toppings. Thanks to CAVAMAX ® W6, the toppings whether dairy or plant-based, feature a high foam volume, uniform structure and long-lasting stability.

Coffee specialties served with a froth of milk are extremely popular. In fact, preparing the frothy crown has become an art in itself - “latte art”. This is the technique used by baristas - professionals skilled in coffee making - of creating individual pictures in the milk foam.

The challenge consists in creating a fine, homogeneous foam with a high volume and longterm stability. Alpha-cyclodextrin (alpha-dextrin for short), which WACKER produces from starch and markets under the CAVAMAX® W6 brand, provides a diverse range of properties that greatly enhance the foaming of milk.

The ring-shaped oligosaccharide has a hydrophilic or water-loving exterior and a lipophilic or fat-loving cavity. “This cavity can interact with lipophilic components of the barista milk, and form particulate complexes, which stabilize the foam structure and limit the coalescence of the liquid phase. CAVAMAX® W6 thus provides a uniform foam structure and long-term stability of the topping,” explains Ulrike Fischer-Nägele, head

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of technical service in the Nutrition business team at WACKER. “The foam half-life - the time until the foam has shrunk to half its volume - can be significantly increased from 3 to about 15 minutes by the addition of CAVAMAX® W6.”

CAVAMAX® W6 is a water-soluble, odorless and tasteless powder that is easy to handle and to incorporate into various preparations. “CAVAMAX® improves the foam properties of various toppings, either for dairy or plant-based milks or for powder products, which are reconstituted with water before use,” explains Fischer-Nägele. It can thus be used to satisfy the demand for vegan coffee specialties.

Market studies show that ever more consumers are turning to milk substitutes such as soya or almond drinks. In the USA alone, demand for these is growing by ten percent annually.

As starch fermentation products, cyclodextrins from WACKER are produced from renewable raw materials. They are cyclic oligosaccharides, based on glucose units and are differentiated into alpha-, beta- and gamma-cyclodextrin, depending on the size of the ring. Correspondingly, alphacyclodextrin, which WACKER markets under the CAVAMAX® W6 brand, is vegan, kosher and halal.

For more information, visit www.wacker.com

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LACTALIS INGREDIENTS MEETS THE NEEDS OF THE CONDENSED MILK MARKET WITH A NEW REFERENCE OF SKIMMED MILK POWDER

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actalis Ingredients completes its offer of skimmed milk powder with a high heat, heatstable (HHHS) quality. This new reference is suitable for condensed milk producers looking for a skimmed milk powder heat-stable for their process.

The condensed milk, a dynamic market driven by the Middle East and Latin America Consumption of evaporated milk and sweetened condensed milk continues to grow and is expected to register an average annual growth of 2% from 2019 to 2024. This growth comes from Latin America, the Middle East, and to a lesser extent from Asia. Using fresh local milk to produce dairy products in these areas is not always easy, because of the low milk collection. That is why some producers have to use milk powders as a substitute for liquid milk.

Skimmed milk powder HHHS, a specific quality adapted to the production of condensed milk Lactalis Ingredients launches a new reference of skimmed milk powder in its plant of Ravensburg,

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Germany. This skimmed milk powder, called HHHS, is suitable for the production of evaporated and sweetened condensed milk, as it is stable at in-can sterilisation temperature.

The powder is made by drying fresh pasteurised skimmed milk, which undergoes a specific heat treatment. The goal of this heat treatment is to denature the protein to obtain a heat-stable powder and prevent the coagulation of the protein during the production of condensed milk.

Lactalis Ingredients skimmed milk powder HHHS features Suitable for evaporated and sweetened condensed milk: • heat-stable at in-can sterilisation temperature • low thermophilic spores • good solubility • preserved dairy taste

For more information, visit www.lactalisingredients.com

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CX HXEX EX S EX XCX UXLT XU XR XE XS

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DUPONT NUTRITION & BIOSCIENCES INTRODUCES CHOOZIT® BC 02 TO HELP PIZZA CHEESE MAKERS EXPAND THEIR BUSINESS

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uPont Nutrition & Biosciences (DuPont) announced the launch of CHOOZIT® BC 02, a new phage alternative for cheese makers looking to meet the increasing global demand for pizza cheese and meet consumers’ preference in terms of pizza cheese browning.

Part of the DuPont™ Danisco® portfolio of ingredients, the new culture joins CHOOZIT® BC 01 as a proprietary formulation designed to assist cheese makers to create added value and flexibility for their food service customers: enabling them to achieve a consistent quality pizza cheese in a wide range of ovens around the world, day after day.

The CHOOZIT® BC cultures offer key advantages, including robust processing conditions, browning control, better flexibility for pizza baking in oven conveyors, consistent cheese quality with no change in texture before shredding and a lower risk of spoilage – all in a natural, label friendly solution.

The cultures are clean label solutions to control browning, unlike many alternatives on the market that are formulated with additives. CHOOZIT® BC helps pizza cheese makers meet consumer preferences for natural products, while using less water in production, a lower volume of whey and less energy for whey drying.

Pizza cheese makers had long struggled to achieve consumers’ preferred cheese browning color using natural solutions, until last year’s successful roll-out of CHOOZIT® BC 01 in the European market. To date, CHOOZIT® BC 01 is in commercial use by a significant number of leading pizza cheese producers and in approval phases

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in key countries around the broader European region. These countries represent roughly 77% of the total pizza cheese produced in Europe.

“As demand rises across the global pizza industry, pizza cheese makers have looked for solutions to make substantial improvement on the quality and consistency of their product,” said Annie Mornet, global product manager, Cheese Cultures at DuPont Nutrition & Biosciences. “We introduced CHOOZIT® BC 01 last year and found that customers are very pleased with its unique performance. Pizza cheese makers have confirmed that CHOOZIT® BC 01 gives much better browning control for the same cheese quality, and for some particular pizza cheese manufacturing processes manufacturers have been able to use 25% less water in the pizza cheese process.

“CHOOZIT® BC 02 takes it a step further,” she continued, “with CHOOZIT® BC 02 we present an even stronger offering to cheese producers who need to produce in industrial volumes. The cultures have been designed to provide the right acidification kinetics and proteolytic features to manage the yield and mineralization of the cheese. The metabolism of the different species allows for a better consumption of the sugars, especially galactose, throughout the process.

Moreover, CHOOZIT® BC 01 and 02 are a biodiverse and alternative formulation leading to a higher robustness and limiting the phages issues.”

For more information, visit www.dupontnutritionandbiosciences.com or www.biosciences.dupont.com

FOOD BUSINESS GULF & MIDDLE EAST

NUTRITION PREMIXES

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PRINOVA OFFERS SILICON DIOXIDEFREE INFANT NUTRITION PREMIXES AMID NANOPARTICLE CONCERNS

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rinova has developed a full range of silicon dioxide-free infant nutrition premixes as concerns grow about the health impact of nanoparticles.

Silicon dioxide nanoparticles are commonly used in infant nutrition premixes as anticaking agents for fat-soluble forms of vitamins.

Scientific research has indicated that silicon dioxide nanoparticles could have numerous health consequences, with studies suggesting infants may be particularly susceptible.

Nanoparticles are the width of no more than 10 atoms. As a result of their size, they are more likely than larger particles to enter cells, tissues and organs.

Research shows that, once inside the body, nanoparticles have unconstrained access to the brain, liver, kidneys, spleen and lungs.

Clinical studies suggest silicon dioxide nanoparticles could induce severe pathological consequences in the developing brain. There are also concerns about their impact on gastrointestinal health and function, the liver, lungs, kidneys and spleen.

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To provide complete reassurance, Prinova has developed a full range of vitamin, mineral and amino acid infant nutrition premixes that are 100% silicon dioxide-free.

In addition, the company offers vitamin E (50%), vitamin D3 (100) and vitamin K1 (5%) without silicon dioxide, ensuring they are entirely free from any nanoparticles.

Xavier Pollono, Prinova’s Sales Director for Europe and APAC, said: “Studies have raised concerns about silicon dioxide nanoparticles’ effect on health, with infants feared to be especially vulnerable. As regulators and parents become more aware of the risks, manufacturers have every reason to ensure their infant nutrition products are safe. Prinova offers custom dry blends for infant formulas, follow-on milks and other fortified foods that are completely free from silicon dioxide, providing a solution that consumers can trust.”

For more information, visit www.prinovaeurope.com

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TA S T E E N H A N C E R S

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CHANTERELLE MUSHROOMS AS A TASTE ENHANCER

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hanterelles give savoury dishes a rich body and a unique complex flavor.

Experts refer to this as the kokumi effect.

A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify chanterelle-specific key substances that contribute to this effect. This method can also be used for quality control.

Chanterelles (Cantharelluscibarius) are one of the most popular mushrooms in Germany.

Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom’s delicate fruity aroma, which is reminiscent of apricots, and its aromatic and slightly bitter taste profile. Not only do chanterelles have a unique flavor profile, they also function as taste enhancers, lending dishes a well-rounded mouthfeel and a lingering, rich flavor.

Key substances for the kokumi sensation “Using the ultra-high-performance liquid chromatography-mass spectrometry method developed by our team, we are now the first to accurately quantify the key substances in chanterelles that are responsible for the kokumi effect”, says Dr. Verena Mittermeier from the TUM Chair of Food Chemistry and Molecular Sensory Science. Dr. Verena Mittermeier already contributed

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significantly to the study during her time as a PhD student under Prof. Thomas Hofmann, who now serves as the President of TUM. As the research team’s findings show, the effect is caused by natural substances derived from fatty acids. Storage conditions, such as duration of storage and temperature, affect the composition and concentration of these fatty acid derivatives in the mushrooms. Whether the mushrooms are stored whole or chopped also plays a role.

New quality control marker According to food chemist Andreas Dunkel from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich, some of these derivatives are specific to chanterelles and can therefore be used as markers to control the quality of mushroom products. These findings could also be used to systematically improve the flavor profile of mushroom dishes or other savoury dishes using natural substances.

Andreas Dunkel explains: “Kokumi is a Japanese word that does not refer to a specific flavor quality such as salty or sweet.” Instead, the fatty acid derivatives modulate the sensory characteristics of other ingredients.

This project was supported by Takasago Europe GmbH.

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ORGANIC INGREDIENTS

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BENEO EXPANDS PORTFOLIO WITH NEW ORGANIC INGREDIENTS

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ENEO has announced the expansion of its chicory root fibre and rice starch ingredient portfolio with two new organic solutions. The launch of the new additions, comprising an organic waxy rice starch, Remyline O AX DR, and organic chicory root fibre, Orafti ÂŽOrganic, paves the way for BENEO to strengthen its market

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leading position.

Consumers worldwide are increasingly seeking out organic products, with figures showing they have become more important to 1 in 4 consumers in the last year and many willing to pay a premium price for them. This rising demand has been driven by the growing consumer perception of

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organic products as healthy and natural, and therefore an intrinsic part of a healthier lifestyle. Organic products and ingredients are also considered a vital element for ethical and sustainable purchasing behaviour, a key trend being seen within the food and beverage industry. Around the world, there are high expectations for organic products, with a compound annual growth rate of 2% and 2.6% in value predicted between 2019 and 2022 in Europe and the USA respectively, the two largest organic markets.

The addition of BENEO’s new organic waxy rice starch, Remyline O AX DR, completes the existing portfolio of rice starches with the availability of organic solutions for both regular and waxy rice starch. Launching globally from July onwards, Remyline O AX DR is the first of its kind to be brought to market, opening up new possibilities for product development. As a waxy rice starch, it contains no amylose and therefore delivers better stability and less syneresis, making it easier to maintain a stable texture throughout a product’s shelf life. Remyline O AX DR is suitable for fruit preparations, as well as meat and poultry applications. Technical trials by experts at the BENEO-Technology Center have shown positive results for these applications, as well as for improving the texture of creamy desserts and yoghurts.

Commenting on the launch of Remyline O AX DR, Marc-Etienne Denis, Commercial Managing Director Specialty Rice Ingredients at BENEO stated: “The launch of BENEO’s new organic waxy rice starch is an important milestone for us as it means we can now offer our customers organic variants for both our waxy and regular rice starches.

We see great potential for this new solution, especially within meat and poultry, as consumers worldwide place special emphasis on organic products when buying meat.”

BENEO’s new Orafti ®Organic, is a carefully grown and selected organic variant of its popular chicory root fibre and yet another first to market. It is regionally grown and harvested by certified organic farmers in Belgium. Inulin and oligofructose remain the only proven plant-based prebiotics available, according to ISAPP (International Scientific Association for Pro- and Prebiotics). Available

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to customers from September onwards, Orafti ®Organic enables manufacturers to add natural prebiotic fibres that will improve taste and texture, while also allowing for fat and sugar reduction in products across key applications such as dairy, cereals, bakery and confectionery.

Regarding the launch of Orafti ®Organic, Eric Neven, Commercial Managing Director Functional Fibres at BENEO, commented: “Requests for organic chicory root fibre are constantly growing so we are pleased to be able to offer this solution to our customers, and be the first in the market to do so.

BENEO is confident this move to expand our overall organic ingredients portfolio will be highly appreciated by the industry and shows particular promise for new product developments in this growing area of the market.”

For more information, visit www.beneo.com

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ORGANIC FOOD

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HOW UTILIZING TECHNOLOGY CAN HELP THE ORGANIC FOOD SUPPLY CHAIN MAXIMIZE ITS YIELDS

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rganic production is classified as a farm management and food production system which follows the best environmental practices, has high levels of biodiversity, preserves natural resources and applies high standards of animal welfare. The use of synthetic fertilizers, chemical pesticides and Genetically Modified Organisms (GMOs) are prohibited during production.

However, there are still concerns that organic farming may return much lower yields than those associated with conventional farming methods.

So why is maximizing yields such an important issue to resolve, and how can it be done?

INCREASING DEMAND FOR THE SUPPLY CHAIN Global sales of organic produce increased by almost 430 percent in the period from 2000 to 2018 albeit from a relatively small base. At the turn of the millennium, sales of organic food were at $18bn and the latest figures from 2018 show sales had risen to $95bn.

Organic food sales equated to 5.7 percent of the overall food sales in the US, growing to $52.5bn in 2018. This figure is set to grow even more over the next few years, with organic food

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production in the US set to reach $70.4bn by 2025. China is also witnessing a growth in its organic food supply chain, reaching more than $65bn in 2018 – a growth of almost 50 percent since 2011.

In the EU, sales of organic foods have increased by 47.7 percent to ¤30.7bn, with Germany and France playing a major part in this increased demand from the organic food supply chain with retail sales of ¤9.5bn and ¤6.7bn respectively.

THE CHALLENGES OF GOING ORGANIC Despite the sustainability benefits of organic production, some experts argue that this farming model can harm the end product.

Quantity and quality will always be a hugely challenging area for the organic food supply chain. There have been great advancements in non-chemical pesticides as organic food production has boomed, which is a major positive from an environmental perspective.

However, it is still yet to be proven whether organic pesticides are having a negative impact on the environment or not.

Having yields that are fully optimized is best for business, but it is problematic within the organic food supply chain. In a report by the

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ORGANIC FOOD

European Commission, it was found that organic yields are typically lower than conventional yields and the impact of organic farming varied depending on the systems and processes used.

In the best-case instances where “rain-fed legumes and perennials on weak-acidic to weak-alkaline soils” were used, organic yields were 5 percent lower than conventional yields, however the difference can rise to as high as 34 percent – this higher figure is believed to be when conventional and organic yields are the most comparable.

As reported by National Geographic, one farm in the US also has problems with making the most of its yields, throwing away two-thirds of its daily produce due to issues with aesthetics and imperfections caused by the methods of organic farming.

The current Covid-19 situation is also proving a challenge for the organic food supply chain. This increased retail demand is placing a strain on the supply chain. With produce being supplied and delivered by an international supply network and global restrictions currently being in place, gaining access to some organic produce has become very challenging for the food industry.

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the organic food supply must look to innovation to maximize its potential.

For the organic produce which may not carry the same aesthetic appeal as the consumer has become used to as a result of imperfections or defects from the farming process, wastage should be the absolute last resort.

Technology must be used to help resolve this issue. Through implementing efficient sorting and grading technology within the organic food supply chain, the overall quality of a harvest can be thoroughly assessed.

Food sorting technology can detect imperfections or unwanted material in product stream. By detecting the imperfections, this can help to identify whether produce suitable to be packaged up for consumers or used as ingredients for other products, such as soups or ready- prepared meals.

This is how the organic food supply chain can make the most out of its produce and ensure yields are optimized to their full potential. The quality of the defective produce can be assessed at the very start of the process, meaning that if it doesn’t meet the required grade for individual consumption, an alternative use can be found, and organic waste can be reduced.

IMPROVING ORGANIC YIELDS WITH INNOVATION With yield levels being lower than those associated with conventional growing and farming methods,

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For further information about TOMRA, visit www.tomra.com

FOOD BUSINESS GULF & MIDDLE EAST

F I S H A LT E R N AT I V E S

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FISH ALTERNATIVES – THE NEW HEROES OF THE PLANT-BASED REVOLUTION

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he “plant-based revolution” is the term Innova Market Insights uses for the continuing worldwide boom in plantbased food and beverages. In the US and in Europe, for example, the demand for meat alternatives is rising rapidly. According to experts, one reason is that the Corona crisis has made many more consumers rethink their eating habits. In addition to health and enjoyment, safety, environment and animal welfare are becoming more and more important to consumers when buying foods.

Plant-based alternatives to meat, sausage and dairy products have long since gone mainstream, and fish alternatives are now the next big thing in vegan products. For Florian Bark, Hydrosol Product Manager, they are the “plant-based stars for 2020.” “The primary reasons for choosing plant-based substitute products are aspects like sustainability, animal welfare and climate change. This is where the fish alternatives come in. Environmental organisations advise cutting back on

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consumption of ocean fish, due to overfishing.

Aspects like microplastic are further arguments.”

Hydrosol has already developed various product ideas for this new segment. For example, with the HydroTOP VEGAN RB 5 full compound, plant-based alternatives to breaded fish sticks and fish filet can be made based on a rice texturate. Another new product is alternative tuna, which looks and tastes like canned tuna and can be used in many different ways.

Since 2014 the Hydrosol line of plant-based concepts for meat and sausage, dairy products, deli foods and convenience has expanded rapidly. Fish alternatives are among the latest new products from the Plant-Based Competence Center. “Plant-based alternatives to fish products are just a step away from going mainstream,” says Florian Bark. “Many manufacturers are looking to us for new concepts in this category, which has enormous sales potential.”

For more information, visit www.hydrosol.de

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FREEZERS

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JBT GEARS UP FOR EXPANDING FROZEN FOOD MARKET

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ith the European frozen food market expected to reach 17 million metric tons in the next five years, JBT further enhances its sustainable design, hygiene and optimisation technologies to meet the demand Enhanced food safety, performance and optimisation are the key technologies in the latest spiral freezer to join JBT’s Frigoscandia brand.

As a global technology equipment supplier to the food processing industry, JBT has launched its new Frigoscandia GYRoCOMPACT® 70 Spiral Freezer which, the company believes, is set to take foodfocused freezing to the next level.

At 700mm, the new freezer is more compact than any of its predecessors, yet offers up to 20% increased capacity. Designed to be both sustainable and hygienic with a number of new streamlined features to further eliminate food traps and maximise food safety, the new freezer joins the GYRoCOMPACT 700mm product line which has sold over 1,700 units world-wide. The new freezer is also iOPS-ready to enable peak optimisation.

Customer feedback, combined with its pioneering of the self-stacking spiral belt, are what drives the development of the Frigoscandia brand, as Torbjörn Persson, JBTs Director of Value Stream and Global Product Line, explains: “Customers continue to require increased food safety, combined with higher efficiency in uptime and capacity. Of course, most industrial freezers are quite large, so the need to have food-safe freezers is really important when looking at a full food production line. One key factor is that the freezing process itself doesn´t limit growth of bacteria on contaminated products, but only stops it momentarily. This is one reason why optimised hygienic design has always been our top priority. Floor joints, reduced overlapping surfaces, reduced visible threads and pop rivets are just some of the innovations.

“We’ve also seen a clear trend for more variation in the products our customers produce, which enforces the need for flexible production lines. For example, we can now increase the capacity for chicken nuggets from around 4,000 kg/hr up to 4,800 kg/hr.”

Many customers are also faced with high

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investment costs if they are planning to build new production facilities, says Persson, so their aim is how to put more capacity into their existing buildings.

Designed for production rates of between 1.5 and 5 tons per hour, the freezer can be utilised for existing frozen food applications, while also having benefits for plants with space constraints, as its headroom has been reduced by 600mm.

Quicker drying functions, optimised airflow, less drive forces, a continuous belt-rinse-defrost (BRD) system and savings of up to 75% in oil consumption are just some of the features JBT has introduced, with further innovations in the pipeline. JBT’s iOPS system, its version of IoT (Internet of Things), analyses data in real time to maximise uptime and productivity.

“Our current developments are focused on food safety, efficiency and uptime. The Europe frozen food market is expected to reach well over 17 million metric tons by the end of 2026. We want to be ready for that.”

For more information, visit www.jbtc.com/foodtech

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FOOD PROCESSING

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STEPPING UP TO THE PLATE: GEA’S COMPLETE SOLUTION FOR CHICKEN NUGGETS

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he global processed food industry is expected to experience significant growth in the next few years as meal consumption behaviour amongst consumers is shifting drastically.

Convenience foods like chicken nuggets remain extremely popular, with many people choosing this classic meal when they are pressed for time or for on-the-go consumption.

Meeting the demand for one of the world’s most popular fast food items takes a lot of nuggets, which is where GEA has stepped up to the plate.

GEA is now offering a completely automated line solutions that can process tons of them per hour, taking only six minutes for a nugget to complete the production line.

One of the world’s leading suppliers of high-tech food processing equipment, GEA has perfected technology that takes the product from meat delivery through grinding, mixing, forming, coating, cooking, frying and freezing in one seamless, fully automatic process. The result – perfectly formed crispy on the outside, juicy on the inside, golden chicken nuggets that go down a treat with consumers.

GEA offers a complete data-connected production

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set-up that ensures consistent high-quality products making efficient use of resources, energy and labor in meat manufacturing. Key to the whole process is the GEA MaxiFormer that features a unique step-fill system which fills each cavity consistently to ensure excellent shape retention without peaks on the filling or wastage from smearing.

Explaining the benefits for food manufacturers of having a single supplier of all the production equipment needed to process chicken nuggets, Luuc van Lankveld, GEA’s Product Expert on Processing said: “Having different suppliers means that the customer is responsible for the integration of the machines in the line. We can provide a complete solution, taking that stress away and saving manufacturers time and money.”

Leading supplier of cooked chicken products Danpo installed its first fully automated chicken nugget line at its plant in Farre, Denmark. Product Technical Manager Per Ulrik Jørgensen commented, “with GEA delivering all the equipment on the line we knew for sure that each element would fit together and be compatible and the step-filling feature means that we can run with a slightly higher temperature on the meat prior to forming so we

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FOOD PROCESSING

also save on energy costs.”

For tempura coated nuggets, getting the mixture just right so as to achieve that vital crisp and crunchy texture is a fine art. The nuggets need to be cooked perfectly from start to finish to prevent them from sticking together, and consistently ensuring the correct cooking temperature throughout the process is essential in preventing the delicate coating from becoming soggy, leading to food waste.

GEA prides itself on being a tempura coating expert, with equipment such as the TempuMixer and a specially designed fryer handling this delicate process with ease. In conjunction with the MaxiFormer, the system is capable of running continuously for up to 40 hours with very little supervision, meaning staff can be deployed on other tasks.

The formed and coated nuggets are flash fried -- GEA’s frying equipment is designed to meet the highest food safety standards – before going through the GEA CookStar three-phase spiral oven, where steam and heat are added. Steam contains a lot of latent heat and is therefore very effective in transferring energy into the nugget. Due to the higher humidity less moisture is lost, therefore producing higher yields.

The freezing processes are also extremely temperature-sensitive, with batches of chicken nuggets frozen to minus 18 degrees Celsius, for distribution and further cooking.

Having a fully automated line with equipment from one supplier reduces potential production issues as the manufacturer knows that each element of the line fits together and is compatible, which is important to ensure fast installation and reliability right from the start to the end of the whole process.

In addition to supplying the equipment, GEA’s food technologists are on hand to provide

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customer support and guidance that takes the guesswork away. Luuc commented: “Everything is important. The mixing of ingredients, the cooking temperatures, the way you apply the coating to ensure that satisfying crispy crunch, feel and taste.

As a solution provider we know the business from A to Z and employ food technologists to help meet specific customer requirements and optimize the whole process.”

For more information, visit www.gea.com

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FOOD PROCESSING

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DEVELOPING NEW TECHNOLOGY FOR COMMERCIAL PRODUCTION OF MEAT SUBSTITUTES

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aker Perkins has been awarded UK government funding for a project to further develop twin-screw extrusion capability to produce Texturised Vegetable Protein (TVP) as a meat substitute.

The purpose of Baker Perkins’ project is to develop new technology for the commercial production of meat substitutes using, for the first time, flour from locally available whole beans and pulses as the main ingredient, rather than expensive and highly processed pulse protein isolates. It will also investigate ways of achieving the desired range of textures using purely processing techniques or label-friendly ingredients, rather than additives.

The project will extend Baker Perkins’ existing capability for High Moisture Extrusion Cooking (HMEC) and Low Moisture Extrusion Cooking (LMEC) of TVP ingredients for ready meals.

TVP in various forms has been used as a meat substitute since the 1960s. It is also used as a meat extender in conjunction with real meat in products aimed at environmentallyconcerned or health-conscious consumers.

Most products currently being launched are completely meat-free for vegans and vegetarians, but there is significant acceleration in the market for extenders among consumers willing to cut down on meat for environmental or health reasons, but unwilling to compromise on taste and texture.

Keith Graham, Business Development Manager, says, “The UK food industry will benefit from this project by being able to respond to demand for environmentallyfriendly and clean-label meat substitutes using ingredients that could be grown and/or processed in the UK. As the demand for these products is increasing worldwide, UK food processing and equipment companies will benefit from export opportunities.”

Twin-screw extrusion is already widely used in the food industry. Baker Perkins equipment has been at the forefront of this technology for many years, including the TVP sector. We operate a fully equipped pilot-scale lab and are working on this project with UK ingredient supplier New Food Innovation. We also have access to food scientists through links with Sheffield Hallam University and Campden BRI. “With the expertise, experience and resources these organisations are able to bring to bear over and above the Innovate UK funding, Baker Perkins expects to be able to develop solutions quickly and cost effectively.

The potential benefit to the UK economy in growing and processing home-grown ingredients to supply a multimillion pound home and export market, plus technology exports, is many times the cost of the grant” says Keith Graham.

For more information, visit www.bakerperkins.com

FOOD BUSINESS GULF & MIDDLE EAST

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INSPECTION SOLUTIONS

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INNOVATIVE INSPECTION SOLUTIONS FOR FOOD INDUSTRY

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he inspection solutions developed by FT System - Food Inspection are designed to provide innovative technologies to the food industry in order to guarantee quality and safety of the final product.

Our range of 4.0 solutions includes both in-line applications, such as the LDS700-IoT leak detector and the SAFETY FOOD gas concentration analyzer, as well as laboratory solutions, such as the EVO P and EVO TRACE gas concentration analyzers.

All these innovative inspection systems have one important aspect in common: the laser spectroscopy technology.

Thanks to an innovative application of this technology, FT System has developed inspection systems able to perform non-destructive gas analysis and leak detection on 100% of production.

This technology can provide multiple advantages: measurement of the gas concentration inside the package without the need to pierce and then dispose it, inspection of the proper sealing in the entire welding area at full line speed, nondestructive monitoring on 100% of production, optimization of the production process and identification of packaging anomalies.

Among our applications, the LDS 700-IoT inspection system is certainly the one that attracts the most attention. Designed to provide the food industry with an “in-line” inspection system capable of detecting micro-holes at full speed on 100% of production, it is characterized by the high reliability of its measurements.

The speed of measurement and its high sensitivity allow the gas leaks detection from containers packed in MAP. The measurement is performed directly in line, on output products from the packaging machine,

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with the packages moving on the conveyor belt, compatibly with the existing line speeds.

The system is able to perform the in-line leak detection thanks to a soft pressure applied to the packages by extremely soft rollers that generate, in the presence of holes, the exchange of gas with the outside. The gas detection sensors with spectroscopic techniques are located near the packet in transit. The presence of CO2 inside the package allows leak detection without the need to use a specific tracer gas.

An innovative engineering solution also makes it possible to identify the area of the packaging where defects are detected, giving feedback to the customer in the event of systematic defects and locating which steps of the packaging process should be optimized through targeted maintenance.

In order to improve inspection performances, the system is designed to perform the calibration of the environmental CO2 level during the nonwork phase, so as to guarantee the accuracy of the detection of CO2 leaks even when environmental conditions change.

Thanks to a simple and intuitive interface, accessible through a 15 ” touchscreen, the LDS700IoT is an extremely easy-to-use machine. The customer is able to perform set up and format changes in just a few steps, and can easily access all the production statistics and data useful for improving product quality and packaging line efficiency.

Finally, the compact design of the LDS700-IoT facilitates installation in existing lines, even with limited space.

For more information, visit www.ftsystem.com

FOOD BUSINESS GULF & MIDDLE EAST

S E A L I N G T E C H N O L O GY

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TRAY SEALING PERFECT FOR THE ONLINE BOOM

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ray sealing specialist Proseal says the tray sealing format is providing the ideal packaging solution for the increasing number of online and home delivery services, now being introduced for both food and nonfood applications.

As well as the growth in foods – everything from snacks and health food selections to fresh meat and complete ready-to-cook meals – Proseal says it is receiving enquiries from companies with products for online supply as diverse as prescriptions, home health and personal care kits, pet foods, confectionery and

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novelty items.

Proseal’s extensive range of tray sealing equipment – from semi-automatic models, for start-up operations, to fully automated systems for sophisticated high speed production facilities – enables any company to devise a suitable solution for its needs. Two-minute tool changes allow fast changeovers and mean companies can use the flexibility of the tray format and the different designs available to meet individual product requirements.

Furthermore, the company’s bespoke range of innovative conveyor systems, including a

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these new specialist applications. A recent example involved the supply of a tray sealer for stackable trays that are used to pack fully prepared, cut and portioned ready-to-cook ingredients, which are then placed inside a climate-controlled reusable shipping container.

“The coronavirus pandemic has undoubtedly seen even more consumers going online for their shopping needs,” Said Eddie Holmes, Project Manager, Proseal. “A sealed tray can provide a flexible and cost-effective solution to enable companies to maximise the opportunities that this now offers.” range of chain conveyors (OC), belt conveyors (SC), and single line to twin diverging (slipstream), can be fully integrated into the production line, offering additional automated solutions to meet demanding production conditions.

Proseal is also able to design and install fully-integrated turnkey production lines for mass customisation solutions, allowing businesses to maximise opportunities in the growing online sector while tailoring products to individual customer requirements.

For food items in particular, the wide choice of seal formats, including gas flush, vacuum and skin pack, will help to deliver the required levels of product preservation to maintain freshness and quality throughout the distribution process.

Proseal’s extensive experience in devising bespoke solutions has proved invaluable for the many different requirements of

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For more information, visit www.proseal.com

FOOD BUSINESS GULF & MIDDLE EAST

UA E U P DAT E

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CARREFOUR TEAMS UP WITH EMIRATES BIO FARM TO SOW SEEDS FOR A HEALTHIER FUTURE

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arrefour, operated by Majid Al Futtaim in the UAE, has underscored its commitment to support local farmers and provide healthier organic products through signinga Memorandum of Understanding (MoU) with Emirates Bio Farm — the largest private organic farm in the UAE. The partnership will see Carrefour source up to 450 tonnes of Emirates Bio Farm organic produce, which promises more affordable prices at Carrefour stores.

Emirates Bio Farm is leading organic agriculture in the UAE through its farming methods by producing chemical free crops while also protecting the environment and promoting biodiversity. The partnership illustrates Carrefour’s multipronged approach to support sustainable agriculture in the UAE. With more than 70 organic products on offer — including cucumbers, plum tomatoes, cherry tomatoes, carrots, eggplants, green capsicum, curly and flat kale, and okra — customers are spoilt for choice when they choose to buy local. The agreement falls in

FOOD BUSINESS GULF & MIDDLE EAST

line with Majid Al Futtaim’s strategy to support local farmers in the UAE, and complements a further MoU signed with the Ministry of Climate Change and Environment (MOCCAE) to increase the availability of local produce across Carrefour stores in the country.

Phillippe Peguilhan, Country Manager of Carrefour UAE at Majid Al Futtaim Retail commented, “We know today’s consumers are highly conscious of choosing fresh and healthy produce, having witnessed strong demand for our selection of fresh local produce. We’re proud to announce another partnership with Emirates Bio Farm, which will no doubt provide exceptional value for customers across the emirates.”

In sourcing more organic local produce from Emirates Bio Farm, Carrefour UAE is elevating the nation’s food security by supporting local farmers and reducing its food miles. Last year, Carrefour opened the regions’ first in-store hydroponic farm at Yas Mall, reiterating the company’s commitment to driving environmental sustainability.

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