SEPT 2018 EDITION OF FOOD BUSINESS GULF & ME MAGAZINE

ISSN 1755-0939

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2018

SEPTEMBER 2018

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Managing Editor Matt Matthews Associate Editors Jessie Jorge Megha Mary Matt Graphic Designer Aleena Susan John Production Manager Abdul Shareef Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan

28 NEWS

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SAUDI AGROFOOD PREVIEW

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WOP DUBAI PREVIEW

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GULFHOST PREVIEW

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THAIFEX REVIEW

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FRUITS

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FOOD COLOUR

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STABILIZERS

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info@foodbusinessgulf.com

CZECH STUDY TOUR

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Food Business Gulf & Middle East is

MEDIA MISSION TO ITALY

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Registered Office Matt Media International Ltd. 12 Gateway Mews, London N11 2UT, UK E-mail: gulfag@emirates.net.ae Web site: www.foodbusinessgulf.com

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designed to serve the fast growing Food,

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Fresh Produce, Ingredients, Bakery, Hotel, Hypermarkets, Restaurants & Catering industries in the Gulf and Middle East

Cover photo courtesy: FrieslandCampania, The Netherlands

region by providing the expert information

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to our readers in our four comprehensive issues in a year. It is circulated through out Middle East region and world wide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.

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

Printed & published by Matt Media© Intl. Ltd.(U.K.) 2018

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34 SEPTEMBER 2018

‫ﻋﺻﻳﺭ ﺗُﻔّﺎﺡ‬

‫ﻋﺻﻳﺭ َﻛ َﺭﺯ‬

‫ﻋﺻﻳﺭ ُﺭ ّﻣﺎﻥ‬

‫ﻋﺻﻳﺭ ﻓﻭﺍﻛﻪ ﺃﻭﺭﻭﺑﻳّﺔ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ‬

‫ﺇﺳﺗﻣﺗﻌﻭﺍ ﺑﻌﺻﻳﺭ ﻓﻭﺍﻛﻪ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ‬

‫ﺷﻬﻳّﺔ‬ ‫ﻋﺻﺎﺋﺭ ﻓﻭﺍﻛﻪ ُﻣﻣﺗﺎﺯﺓ ﻭ َ‬

‫‪www.euorganicjuices.eu‬‬

‫"ﺍﻟﻠﺟﻧﺔ ﺍﻷﻭﺭﻭﺑﻳﺔ ﻭﺍﻟﻭﻛﺎﻟﺔ ﺍﻟﺗﻧﻔﻳﺫﻳﺔ ﻟﺣﻣﺎﻳﺔ ﺍﻟﺻﺣﺔ ﺍﻟﻌﺎﻣﺔ ﻭﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ‬ ‫ﻭﺍﻟﻣﻧﺗﺟﺎﺕ ﺍﻟﺯﺭﺍﻋﻳﺔ ﻭﺍﻟﻐﺫﺍﺋﻳﺔ" ﻫﻲ ﻏﻳﺭ َﻣﺳﺅﻭﻟﺔ ﻋﻥ ﺃﻱ ﺇﺳﺗﺧﺩﺍﻡ ﺃﻭ‬ ‫ﺇﺳﺗﻬﻼﻙ ﻳُﻣﻛﻥ ﺃﻥ ﻳﺗ ّﻡ ﻛﻧﺗﻳﺟﺔ ﺃﻭ ﺗﺑﻌﺎ ً ﻟﻠﻣﻌﻠﻭﻣﺎﺕ ﺍﻟ ُﻣﺣﺗﻭﻳﺔ ﻓﻲ ﺍﻟﺩﻋﺎﻳﺔ‪.‬‬

‫ﻫﻳﺋﺎﺕ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ ﺗﺩﻋﻡ‬ ‫ﺣﻣﻼﺕ ﺍﻟﺗﺭﻭﻳﺞ ﺍﻟﺩﻋﺎﺋﻳﺔ ﺍﻟﺗﻲ‬ ‫ﺗﻬﺩﻑ ﺇﻟﻰ ﺗ َﺭﺷﻳﺩ ﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ ﺇﻟﻰ‬ ‫ﺻﺣّﺔ‪.‬‬ ‫َﻧ َﻣﻁ َﻣﻌﻳﺷ ٍﺔ ﺃﻛﺛَﺭ ِ‬

‫ﻣﻭﻟﺔ ﺑﺩﻋﻡ‬ ‫ﺣﻣﻠﺔ ﺗﺭﻭﻳﺞ ﺩﻋﺎﺋﻳﺔ ُﻣ ّ‬ ‫ُﻣﻘﺩّﻡ ﻣﻥ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ‪.‬‬

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ADM, Cargill complete agreement for soybean joint venture in Egypt Archer Daniels Midland Company (NYSE: ADM) and Cargill have successfully completed their transaction and formally launched SoyVenTM their new joint venture to provide soybean meal and oil for customers in Egypt.

SoyVen owns and operates the National Vegetable Oil Company soy crush facility in Borg Al-Arab, along with related commercial and functional activities, including a separate Switzerland-based entity supplying soybeans to the Egypt crush plant. The plant's daily crush capacity has been doubled to 6,000 metric tons in order to meet increasing Egyptian demand for higher-protein soybean meal and for oil, reducing the need for imports.

The new company, which will function as an independent entity, is headed by Chief Executive Officer, Ahmet Ertürk, who previously held global management positions in Cargill's malt and grains and oilseeds businesses.

“By bringing together the strengths and capabilities of both Cargill and ADM in Egypt, this joint venture is uniquely positioned to meet specific customer needs in the growing Egyptian market”, said Ertürk. “The demand for highquality soybean meal and for oil from both the food manufacturing and animal feed sectors continues to rise and I'm confident customers will turn to SoyVen as the premier provider in Egypt.”

The joint venture consists of ADM and Cargill each holding a 50% interest, with the management team reporting to a board of directors appointed by the two parent companies. The joint venture's assets do not include Cargill's grain business and port terminal in Dekheila, or the ADM-Medsofts joint venture at the Port of Alexandria. Each company will continue its separate business activities in the country and region.

Badia Farms signs with Classic Fine Foods, becoming their first local partner in the UAE Badia Farms partners with Classic Fine Foods to deliver local, fresh and chemical-free leafy greens from farm to fork within hours.

The GCC's first commercial vertical indoor farm, Badia Farms, is now the first local brand to have their products be distributed by Classic Fine Foods. This partnership will extend the farm's reach to restaurants and HoReCa trade FOOD BUSINESS GULF & MIDDLE EAST

across the UAE, as Classic Fine Foods caters to the country's top food destination.

Badia Farms which was officially inaugurated March 1st, 2018 by His Excellency Dr Thani bin Ahmed Al Zeyoudi, UAE Minister of Climate Change and Environment - grows an extensive range of postorganic micro-greens and baby leaf herb varieties in a controlled indoor environment, using hydroponic technology. As the farm's distributor, Classic Fine Foods will be the logistical partner, delivering its products to chefs across the UAE. Omar Al Jundi, founder and Chief Executive Officer at Badia Farms said: “Classic Fine Foods is a company that shares our values for quality food, grown using the most sustainable and eco-friendly practices. We have received incredible feedback from chefs so far, who are extremely passionate about our products and our methods - that can't be matched with imported produce.

“We have started a new wave of farming technology in the region, with a vision to shape the future of how we grow our food. We are delighted that through this partnership we are able to deliver our leafy greens to more chefs' tables across the UAE.”

Crunchy granola bar lines expand product range Baker Perkins is expanding its portfolio of granola products with the development of new equipment to make crunchy granola bars.

The granola market is expanding rapidly, and Baker Perkins has developed a series of complete system to make a variety of products.

This latest development adds to an equipment range which already includes crunchy baked granola cereal.

The new process involves compressing a sheet of pre-mixed granola to a higher density than conventional cold-formed granola bars, in order to achieve a biscuit-like product with a sharp bite. It was developed to fill a distinct, emerging niche market.

A feature of the system is a newly developed forming unit to meet the challenge of accurately guillotining the baked granola slab into bars.

This features servo-control to ensure complete control over the cutting operation.

Oats are the usual base for these new bars, although other grains or dehydrated vegetables are also possibilities. Inclusions and coating SEPTEMBER 2018

EUROPEAN POULTRY THE POWER OF QUALITY

THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTES HIGH QUALITY AGRICULTURAL PRODUCTS.

Let’s Learn More About European Poultry While buying poultry, most of us probably base our decisions on taste or ease of preparation 1 . Thanks to the hard work of poultry farmers and producers, consumers in the European Union do not have to ask themselves whether the poultry they are buying is safe, because they have got used to that being the case for many years. Moreover, for some time foodies have also been able to enjoy the unique quality of poultry meat bearing the QAFP mark (Quality Assurance for Food Products).

Thanks to the promotional and information campaign entitled “European Poultry – The Power of Quality”, which launched in 2016 with the intent to reach the UAE, China with Hongkong and Vietnam, producers, potential importers, distributors, journalists, opinion formers and representatives of the HoReCa sector from the United Arab Emirates are also able to learn about the unique benefits of European poultry manufactured according to the QAFP system. A range of activities are being carried out as part of the campaign, including, for instance, participation in food fairs (Speciality Food Festival, SIAL Middle East, Gulfood), trade seminars, press lunches, media campaigns on the Internet and in the press, and direct marketing.

Moreover, two trade missions have already been organised for the UAE market, which involved representatives of trade organisations, potential importers, wholesale buyers and poultry distributors from the United Arab Emirates visiting Poland – which is the organiser of the “European Poultry – The Power of Quality” campaign and the largest poultry producer in Europe 2 .

An excellent way to expand the knowledge gained while visiting the campaign’s booth at trade fairs or while participating in trade missions is to visit the special website dedicated to the campaign: www.european-quality-poultry.eu. On the website, which is also available in Arabic, one can find interesting and easy-to-read articles about European production standards, safety and quality of European poultry.

Another interesting aspect is the section presenting culinary recipes created by great professional chefs.

The proposed dishes are simple to make and at the same time highly effective and tasty, encouraging everyone to try European QAFP-certified poultry.

The organiser of the 3-year campaign, aimed at promoting the benefits of European QAFP poultry and co-financed with European Union funds, the Republic of Poland and the Poultry Promotion Fund, is the largest Polish trade association of poultry farmers and producers – the National Poultry Council – Chamber of Commerce.

1 An example is a study carried out by TNS on a representative group of 1000 adult Poles in July 2014 at the request of the National Poultry Council – Chamber of Commerce 2 Source: a.v.e.c. report 2017

www.european-quality-poultry.eu CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND THE REPUBLIC OF POLAND

KOWR National Support

Centre for Agriculture

AS WELL AS FROM THE POULTRY MEAT PROMOTION FUND

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usually with yoghurt - can provide variety.

Granola represents a significant opportunity for food manufacturers thanks to its rapidly increasing popularity around the world both as ready-to-eat breakfast cereal and cereal bars.

There are several drivers for the growth of granola including increasing awareness of the health benefits of oats (high fibre, slow energy release and gluten-free); the relentless growth of the cereal bar market; and, as a breakfast cereal, speed and convenience compared with oatmeal (porridge).

Eloma at iba 2018 Eloma is proud to present at iba 2018 the Backmaster Edition of their combi steamer series GENIUSMT which has been introduced to

the market at Internorga 2018. The leading manufacturer of combi steamer and bake-off ovens is taking its more than 40 years of baking expertise onto the platform of its flagship product. Eloma does not consider this as a new development, but a logical consequence and target group focus in the product portfolio.

Nothing beats the smell of freshly baked bread. Or do you prefer croissants, pretzels, cinnamon buns or even vegetable strudel? No matter your choice of serving fresh bakery products or snacks, with the Backmaster Edition of GENIUSMT it is made easy and done reliably. Whether in retail, in a bakery or coffee shop, at gas stations and motorway service plazas or multiple-outlet operations the baking result is consistently of high quality and process reliability is guaranteed. All true to the motto: Cooking and baking with ease systematically.

Eurocake Dubai Launches Middle East's First-Ever American-Style Soft and Chewy Cookie Product Range Eurocake Dubai, a brand of Dofreeze, a diversified bakery snacking company that has already positioned itself as one of the most innovative, creative and forward-thinking cake manufacturers in the Middle East, announced the launch of the region's first-ever Americanstyle soft and chewy cookie product range. The premium treats is available through UAE supermarkets and groceries beginning September 1 via Eurocake's primary distributors, Transmed and Dubai Refreshments Company (Pepsi Distributor), with Dofreeze representatives touting health-conscious facts such as a mere 130 calories in each cookie.

Additionally, during this launch phase, product sampling of the new Eurocake cookies will be available to customers in all of the aforementioned supermarkets and grocery outlets in the Eurocake network throughout the month of September. “Our core values are steeped in a customercentric approach bolstered by keen adaptability, passion for innovation, integrity and knowledge development and sharing - all of which is being injected into our new Eurocake chewy cookies,� states Aamer Fayyaz, CEO and Managing Director of Dofreeze LLC. FOOD BUSINESS GULF & MIDDLE EAST

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Established in 1999 with main manufacturing facilities based in the heart of Dubai, Dofreeze boasts key strengths in the area of manufacturing expertise along with a powerful collaborative network within the global FMCG category. The organization's products are sold across four continents to over 50 countries and regions, including the United States, Canada, China, Australia, Singapore, Hong Kong and the entire Middle East, while a high level of innovation has enabled Dofreeze to revolutionize the bakery snacking industry through a deep understanding of various markets.

Further, a state-of-the-art manufacturing allows Dofreeze to produce the Eurocake cookies alongside a unique and innovative “blue ocean” product range - a fully automated production protocol that has yielded an incredibly fresh and tasty grouping of products such as Swiss rolls, molten cake, Lifestyle-brand brownies (often referred to as “the kind of packaged brownies Dubai has been waiting for”), long shelf life-packaged croissants and more.

As it stands, Dofreeze is the only manufacturer of the aforementioned long shelf life-branded and packaged croissants in the Middle East and is the proud manufacturer of the private label products for a number of top brands in the region.

Advanced design from GEA for Saudi Arabia's most modern dairy processing plant GEA has worked with Almarai Company in Saudi Arabia to build the nation's largest and most modern dairy processing facility. The new plant at Al Kharj includes multiple production lines for a wide range of milk and yoghurt products. It has the capacity to process two million liters of milk a day. The project has already been successfully completed and the plant is in operation. Key features of the plant at Al Kharj include GEA separators with integrated direct drive that have fewer moving parts and so reduce friction losses. They also use asynchronous motors that are extremely robust for maximum machine availability. To reduce the environmental impact and energy consumption, the plant is equipped with GEA's latest energy recovery technology.

Furthermore, GEA has built in the latest control systems and operating protocols in line with Industry 4.0. These include the interoperability of the equipment, the transparency of information, autonomous decision making where possible and the highest level of technical assistance. GEA's Management Execution System captures data such as KPIs and utilization levels to allow comprehensive monitoring of the entire plant operations and energy usage. The plant also features end-toend track and trace for ultimate quality control and a plantwide uninterruptable power supply.

Torben Jul Jensen, Regional Sales Director for Dairy, Beverage and Food solutions at GEA Middle East, said that despite GEA's experience in building similar dairy plants worldwide, the Al Kharj plant did pose some specific SEPTEMBER 2018

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Hydrosol at Gulfood Manufacturing 06 - 08 November 2018 Dubai, UAE Stand S3-E24

Definitely the tastiest choice: Hydrosol all-in compounds.

Hydrosol has the answer for premium mayonnaises in standardised quality.

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Scan the code for more information on our products and services.

Telephone + 49 / (0) 41 02 / 202-003 info@hydrosol.de, www.hydrosol.de

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challenges, especially in the final commissioning phase. “However, everyone involved in the project, including all the Almarai stakeholders, worked well together to bring the project in on time,” he explained. The climate had played its part, too. “It was so hot that we had a midday ban during the peak summer season, however, by working together as a collective team side by side with Almarai the project was delivered successfully,” he added.

HERZA Schokolade combines the protein trend with enjoyment Today's retail trade is unthinkable without protein-enriched products. Very often the focus is on dairy products, but high-protein cereals are gaining significance too. Foods with a high protein content stand for healthy nutrition, but health benefits alone are not enough to achieve a high level of acceptance with consumers. They must offer enjoyment too. This is precisely the requirement brand suppliers and private labels in the retail trade can meet with the new range of high-protein chocolate and compound pieces from HERZA Schokolade.

The range consists of protein chocolate in various shapes. In each case there is a choice between white chocolate enriched with milk protein and milk or dark chocolate with extra vegetable protein. The protein content for all chocolate and shapes is between 20 and 25 percent. The chocolate pieces are also available as low-sugar variants. Small crispies, fruit pieces or fruit powder permit an additional taste experience; they can be worked into the chocolate according to customer wishes.

The shapes of HERZA's protein chocolate pieces depend on the application and particular customer requirements. Cereal manufacturers, for example, may enrich their protein muesli with high-protein chocolate leaves to specifically address athletes and health-conscious consumers who will not want to miss their chocolate muesli.

Chunks, on the other hand, can be worked into bakery products or ice cream with no trouble at all because of special formulations.

Also, they are very easy to melt and to be used as a coating for bars, wafers or other proteinenriched confectionery.

HERZA offers a new quark compound coating specially for ice cream varieties such as quark or skyr ice and also frozen yoghurt.

FOOD BUSINESS GULF & MIDDLE EAST

These chopped pieces also contain between 20 and 25 percent protein. Integrated lime crispies give the high-protein pieces a fresh taste that also goes well with quark or skyr desserts. In a two-chamber system, these quark compound pieces can also be a delicious addition to highprotein desserts based on milk.

We'll pay extra for more protein, say South American consumers Nearly two thirds of shoppers in South America are willing to pay extra for a food or beverage product that is higher in protein, according to a survey commissioned by Arla Foods Ingredients.

Researchers from Lindberg International asked 4,000 consumers in Argentina, Brazil and Colombia if they would spend more on buying a product if it contained more protein than a similar product. Across all three countries, 61% of respondents said they would be willing do so.

Thirty-nine percent stated that they would pay up to 5% more, 17% said they would pay up to 10% more, and 5% admitted they would pay over 10% more. Respondents in Colombia were most likely to be willing to pay more, with 73% saying they would be happy to do so. The equivalent figure was 60% in Brazil and 54% in Argentina.

The research findings demonstrate the importance of protein in South American markets and come as Arla Foods Ingredients, the leading whey protein supplier, launches a new website in Spanish dedicated to countries in the region.

Results of the consumer survey also show that 80% of respondents believed they understood what protein is and what it does for the body, with awareness highest in Colombia, where 87% expressed this view.

Anne Hoest Stenbaek, Senior Global Marketing Manager at Arla Foods Ingredients, said: “South America has grown to become an important market for protein suppliers in recent years. Consumers in the region have good awareness and knowledge of protein and appreciate its benefits to their health. To serve these countries better, we are delighted to launch our new Spanish website, which will make it easier for us to deliver information to food and beverage manufacturers across the region.”

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A focus on organic apple growing at the Interpoma Congress “Sustainability in Apple Production: Organic and Integrated Production” is the title of the morning session of “The Apple in the World” on November 16. This biennial international congress is held during Interpoma, the only international event devoted solely to apples, which will be taking place at Fiera Bolzano from November 15-17 this year.

The congress will explore a number of different issues affecting modern apple production and its prospects, both from an agronomic and a technological standpoint. More specifically, the talks during the morning session on day two will primarily be examining organic and integrated production. Fritz Prem from the Europäische Bioobst Forum (European organic fruit forum) will give the opening talk.

“On a global scale, Europe and North America are the markets experiencing the biggest growth in organic sector,” he explains. “Sustainability, protection of resources, and ecological responsibility are not yet strong points in other areas of the developed world. When looking at Europe in particular, Germany and France absorb the largest quantities of organic apples. However, the organic apple markets are also developing well in Scandinavia, Austria, Italy, Great Britain, and, more recently, Spain.

In terms of production, Italy leads the field in Europe for organic apples (with the highest conversion rates in Alto Adige), followed by Germany and Austria.”

“The Apple in the World” congress will take place from November 15-16 at Interpoma, Fiera Bolzano.

Viable natural colours for dairy products Consuming food involves more than just taste. It is a full sensorial experience. The visual appearance is one of the most powerful ways to capture a consumer's attention and interest. The colour of food and beverages is a prelude to nutrition and good taste.

Over the past decade, manufacturers have started to switch from synthetic dyes such as FD&C's to natural alternatives. Natural dyes have in fact been used for centuries to colour food, beverages, textiles, medicine etc.

The natural colour market continues to grow at 1012% per annum as consumer product manufacturing companies see the benefits of ingredient SEPTEMBER 2018

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transparency. According to a survey conducted

by Mintel, 20% of US consumers would like to see more “free-from” artificial colour (Mintel Food & Drink: Ingredient Report September, 2016). This paradigm shift in buying behaviour is a result of core consumers wanting cleaner, more natural and “friendly” labels.

In most finished applications, technical challenges always exist when using natural colours. These challenges can include cost, processing conditions, interaction with other ingredients, heat, light, pH and oxygen.

Specifically for dairy applications, similar challenges exist. Most dairy products are typically stored refrigerated or frozen.

Therefore light exposure may not be a factor depending on packaging and shelf life of the finished product. However, other factors such as pH and temperature could be problematic for a product developer. For example, in yogurt, one must be concerned with pH differences between fruit prep and white mass.

For some colours, specifically those that are fruit and vegetable based, a hue shift might occur causing the colour to move from red to purple (bluer) over time. For other colours, this may not be an issue.

In addition to pH, exposure to heat could also impact the performance of a natural colour. For example, certain colours such as beet juice concentrate might turn brown when applied to dairy-based beverages that are thermally processed (pasteurization). Time and temperature can significantly impact results. Other colours such as carmine and paprika will be minimally impacted.

Kissabel® apples harvested in southern hemisphere Southern hemisphere countries are also turning “Red Inside”. From February to May, IFORED Consortium members Montague (Australia), Unifrutti (Chile), Mono Azul (Argentina), and Dutoit (South Africa) harvested the new apples with coloured flesh - from pink to intense red developed under the Kissabel® project.

The production in the southern hemisphere is currently in the test stage: the aim is to harvest the first commercial quantities within the next three years. Expectations are high, since with their innovative look and excellent taste, the red flesh varieties developed by IFORED have everything it takes to win over buyers and consumers.

“We learned about red flesh apples in 2011 when we were invited to join the IFORED FOOD BUSINESS GULF & MIDDLE EAST

Project in order to create a unique kind of fruit, clearly distinctive from all the other genetic developments - says Riccardo Gatti, Production Planning Head of Unifrutti - Our first challenge was to find the right growing area to get a bright red internal color”.

“Today, after several seasons of evaluations, we have selected the Southern area of our apple growing region. During this winter we will move from testing orchards to semi commercial orchards: we'll have the chance to run the first commercial trials and storage tests from summer 2020. With the yearly release of new selections, we expect further improvement on fruit quality and storage performances in order to offer to consumers all over the world an outstanding family of Kissabel® apples”.

35th Edition of MACFRUT 2018 pays off It had all the elements to be a great event, and expectations were fully met. An extraordinary 35th edition of Macfrut, which attracted 43,000 visitors during the three-day trade fair (compared to 39,000 last year).

This achievement was a long time in the making, since a turning point was made in 2015 by relocating it to Rimini, and was consolidated this year with a strong growth at international level: 25% of participants were foreign and came from all over the world.

The Tropical Fruit Congress, which gathered the world elite of the mango and avocado supply chains, was particularly successful, with the participation of 300 professionals, 80% of whom were from abroad. In light of the success of this first edition, it is likely that the initiative will be repeated.

DistriMeat 2018, the future of marketing for meat and meat products The first edition of #DistriMeat will be the opening event of the MEAT ATTRACTION 2018 Fair, where domestic and international experts will discuss the future of marketing and distributing meat and meat products. The encounter will be taking place as part of the second edition of the meat industry's trade fair, which is being organised by IFEMA and the National Association of Spanish Meat Industries, ANICE, from 18 to 20 September at Feria de Madrid.

The current distribution scenario is in total flux and, naturally, affects the food supply and SEPTEMBER 2018

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thus also meat and meat products.

In this sense it seems that a debate on the future of these products is necessary, and what better place to have it than the opening event of Meat Attraction 2018? This will enable all of the current and future operators who are part of the industry's transformation to be invited.

All of the links in the chain will come together to organise this event, which will take place on 17 September starting at 2:30pm in the South Auditorium of Feria de Madrid. Its main goal will be to bring together all of the operators involved in the production and distribution of meat at the prelude to the inauguration of the second edition of MEAT ATTRACTION.

Three years of worldwide marketing with the European “freshness from Europe� project

by CSO Italy After three years of marketing and communications funded by the European Union, the Italian Government and CSO Italy, the Freshness from

134884MS_ad_fluent_tomato_hfpg_Linop.indd 1

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Europe project has come to an end in July.

The Project's aim is to promote fresh and processed fruit and vegetables produced in Europe, and especially in Italy, in accordance with the European quality standards, which imposes production methods that optimise products' quality and health-giving properties.

The Freshness from Europe Project has received funding of 5.2 million Euro over three years, 30% of this from the participant companies, all members of CSO Italy.

The target countries of the project's many marketing and communication initiatives have been Japan, China, the USA, Canada and the Arab Emirates, and the results in terms of exports have certainly been impressive, since fresh and processed fruit and vegetable exports have risen strongly in both volume and value terms in the last three years.

The favourable economic scenario has certainly contributed to these results, but there is no doubt that the project's marketing activities has given consumers in

4/14/14 4:22 PM

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the target countries an extra opportunity to come into contact with Italian fruit and vegetable produce.

The communication concept which has provided the common denominator for the project's activities is the idea of freshness: with coordinated graphics and texts, Freshness From Europe expresses the attractive image of products which conserve all their freshness and quality intact even after shipping to the destination countries.

During its three-year run, Freshness from Europe has constantly addressed the trade with specific, ongoing communication campaigns in the world's top industry journals, focusing on the products in season at the various times of year. One of the most important marketing activities has been trade fair participation: the project has attended no fewer than 24 events in all the target countries, with specific stands.

Exhibiting at the world's biggest industry fairs, including Asia Fruit Logistica, PMA, Fancy Food, WOP Dubai, FHC China and Canadian PMA, has enabled CSO Italy and its member firms to make contact with the industry's biggest commercial players and raise their awareness of the excellent characteristics of the products marketed.

Pasta for all: worldwide sales continue to grow Buoyed by consumer attention to health and sustainability trends, worldwide pasta sales were up for the second year in a row in 2017.

Following a +2.3 percent increase in 2016, the industry is seeing a continued positive trend in global pasta sales of +0.6 percent, according to data from The Nielsen Company.

This positive momentum is influenced by consumer attitudes showing an increased interest in wellness, and a sustainable approach to eating. As a plant-based food, pasta has an extremely low environmental impact, making it especially attractive to consumers. Another area of advantage for pasta is that it is energy dense, and easy to store and distribute. Pasta manufacturers are also offering innovative products needs such as organic, whole wheat and glutenfree pastas, providing consumers with additional options.

A delegation of international pasta companies and associations discussed the state of the pasta industry, and ways to promote pasta consumption and consumer FOOD BUSINESS GULF & MIDDLE EAST

awareness of pasta benefits in a healthy lifestyle at the International Pasta Organisation (IPO) Board Meeting, took place in conjunction with the UNAFPA and Semouliers Annual General Assemblies and the European Flour Millers Congress in Prague, May 24-26, 2018. The meeting brings together all the major companies involved in the European flour, semolina and pasta businesses.

IPO President Paolo Barilla said, “Consumers are rediscovering the modern benefits of traditional pasta. Pasta is increasingly appreciated and valued around the world as the center of a delicious meal with good nutrition. It is also accessible, respectful of the planet, and brings people together joyfully.�

The journey of a chicken nugget, from farm to fork Crisp, delicious, nutritious - the humble chicken nugget is a snack time favourite among children and adults alike. But what journey do these tasty golden morsels take to reach us?

And how can we be sure we're serving only quality meat to our families?

Sadia Chicken, the GCC's leading frozen chicken brand, explains how with its own farm to fork story. Quality meat starts with a quality lifestyle for our chickens, but they're not your ordinary bird. They all come from a pedigree lineage specially chosen for its health, which means that every chicken that's bred shares the same quality gene.

After hatching at our hatcheries in a safe, and temperature-controlled environment, the pedigree birds roam free on our farms without a cage in sight, under the watchful eye of veterinary doctors. As part of the VIP lifestyle, chicks are raised on a vegetarian diet of grain, corn, and soybean. That's because, rather than pumping the feed with hormones to make our chickens grow faster, we adjust the nutritional balance of our feed to optimise each bird's development naturally.

When the inevitable next phase of the chicken-to-nugget process arrives, the birds are hand-slaughtered at our factory through humane halal methods. The meat is frozen within two hours after slaughter through a unique quick-freeze method, locking in its freshness, nutrients, and succulence without the need for preservatives.

The processing then continues at our MENA SEPTEMBER 2018

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unit, where only whole chicken breast meat containing no artificial colours is used. Here, our nuggets take on their final, flavourful form.

Now, with the transformation from happy chicken to hearty nugget complete, the products are packaged at our MENA unit ready for distribution. The final journey to your favourite supermarket happens in hygienic, temperature-controlled vehicles.

They're equipped with sensors that monitor the temperature along every mile to guarantee each product arrives ready for sale and as fresh as can be.

So there you have it. As this farm to fork story shows, a Sadia Chicken nugget is more than the ultimate frozen convenience food. There's quality and care packed into every bite.

MAJOR 2-DAY ONLINE AUCTION following the closure of Chadwell Heath Dairy

Raw milk processing & bottling facility

4 CENTRIFUGAL SEPERATORS "Alfa Laval"; 6 homo-

genizers incl. "Tetra Pak", "APV" and "Alfa Laval"; 11 (plate) heat exchangers incl. "APV" and "Alfa Laval"; 4 standardization systems "Tetra Pak"; 7 CIP systems; FTIR milk analyzers;

7 FILLING AND CAPPING MACHINES incl. "Stork",

"BWI Dawson" and "Federal"; 2 carton filling machines "Tetra Pak"; 5 film overwrappers/shrink tunnels incl. “Klikok”; tray packer "Sotempack"; 2 straw applicators "Tetra Pak";

24 RAW/FINISHED MILK SILOS incl. "Alfa Laval", "APV", "Blackwater Engineering", cap. 150.000 - 50.000 l; 10 finished milk tanks; 11 cream tanks "Alfa Laval"; Lacta plant "Tetra Pak"; DAF clarifier; reverse osmosis plant "Lubron"; steam boilers; evaporator condensers; refrigeration compressors; 75 centrifugal pumps incl. "APV", "Alfa Laval";

CLOSING: 25 & 26 SEPTEMBER Viewing: by appointment on 17 and 18 September Selinas Lane - RM8 1QH Dagenham (United Kingdom)

www.TroostwijkAuctions.com FOOD BUSINESS GULF & MIDDLE EAST

Highly efficient Sidel complete line helps Niagara Bottling LLC achieve +2 million cases per year The industry-leading private label bottled water supplier, Niagara Bottling LLC, with its many plants throughout the US and Mexico, has recently upgraded its Salt Lake City facility with a Sidel complete PET line.

The line features two Super Combis, equipped with the innovative and compact ground-level preform feeder, EasyFEED™, along with Gebo Cermex conveying and end-of-line equipment. This investment has enabled the ambitious bottler to significantly increase its productivity through high-speed, efficient manufacturing and high availability rates of the line.

Niagara Bottling LLC, with more than 50 years of business experience, has based its success in the water market on offering customers a high-quality product, which is safe and has a great taste profile. Grounded on the fact that the PET bottled water market in the US is expected to grow by a CAGR (compound annual growth rate) of 3% year on year between 2016 and 2020, the company decided to rely on its long-standing business relationship with Sidel and install a new complete PET line to enlarge its production capacity to answer consumers' demand. This choice is proving key to deliver higher performance and safety, while increasing cost efficiency.

Starting point of the new complete line at Niagara's plant is Sidel's EasyFEED, an innovative, compact and safe ground-level preform feeder for PET lines. From the hopper, the preforms are lifted by an elevator column to only 2.5 metres. They are then sorted and vertically driven into the bowl of a rotary unscrambler. Positioned at the edge of a rotating table and supported by the neck flange, the preforms are moved onto a rail by a filtered airflow. Instead of traditional gravimetric infeed rails, the preforms are driven by two motorised, foodgrade brush belts up to the infeed blowing wheel, contributing to keep the level of preform integrity very high. This patented technology ensures operators' safety and overall easier operations by significantly reducing the footprint and the height for preform infeed.

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Wild & The Moon Introduces Superfood Vegan Ice-creams to Their Daily Menu Wild & The Moon keeps you chilled out this summer as they welcome in the very finest flavour ice creams made with the best of natural ingredients and home-made on site.

All blends are plant based, staying clear of refined sugars and packed with both deliciousness and nutrition!

Keep it green with their Matcha Banana flavour, go tangy with their Citrus blend, opt for your favourite superfood with the Blueberry and Acai, go coco for their decadent Choco Coco mix and then there's nothing 'vanilla' about their delicious Vanilla and Thyme flavour. Other 'Wild' concoctions include the vibrant Turmeric and Mango and Black Sesame.

Innovative chocolate brand kAAKAO is pushing for change in EU legislation that prevents calling their product 'chocolate' kAAKAO has revolutionised the art of chocolate making by launching an innovative bar of chocolate sweetened with dates. It's suitable for vegans, people with allergies, intolerances, any religious eating preferences and even for diabetics. There is 25g sugar per 100g with a low glycemic index and one 40g bar of kAAKAO contains as little naturally occurring sugar as one medium sized green apple. Sounds great, right?

The problem is that at present, kAAKAO bars aren't considered 'chocolate' and EU law prevents the company behind the invention, Nordchocolate Oy, from using the term in any way, especially on the packaging. kAAKAO bars are made with cocoa, cocoa butter, coconut milk and sweetened with dates.

The ingredients are traditional, but they haven't been used in chocolate making until now.

According to European legislators, 'chocolate' by definition is a combination of cocoa and added sugar. Dates - containing naturally occurring fructose and glucose - are not classified as sugar, and therefore kAAKAO is not chocolate. kAAKAO wants their product to be a leading light in driving revisions to the EU laws, which presently constitute not only a challenging barrier to the market, but are also prohibitive consumers' demands for healthier choices.

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CHINA FRUIT LOGISTICA delivers fresh power Visitors to the first-ever edition of CHINA FRUIT LOGISTICA experienced the best combination of business and information opportunities for China's fast-growing fresh produce business in Shanghai.

Took place on 14-16 May at the Shanghai Convention & Exhibition Center of International Sourcing, the launch edition of China's leading national trade show for fresh fruit and vegetables attracted over 2,000 top-quality trade visitors and buyers.

More than 80 per cent of trade visitors came from across China's fresh produce business and food retail trade. CHINA FRUIT LOGISTICA attracted strong interest from the Chinese fruit and vegetable trade, with buyers and industry professionals from 25 provinces across the country attending the show. Around half of them came from the east of the country, with Shanghai, Shandong, Jiangsu, Zhejiang, Anhui and Fujian the top six regions represented.

Marks & Spencer brings delicious food to the centre of community living with the opening of their second standalone food store in the UAE Marks & Spencer and Al-Futtaim have an exciting announcement for customers in Dubai, UAE, with the opening of its second stand-alone food store and M&S CafĂŠ. Located in the newly opened Springs Souk between The Meadows and The Springs, this opening brings Marks & Spencer's existing food catalogue to more families and foodies in Dubai.

The food store, which will stock the same range as other M&S food stores in Dubai, will provide convenient meal-ideas, kitchen cupboard essentials, quintessentially British foods, delicious bakery items, and chilled and frozen favourites.

With over 1,700 premium food lines available, families can turn meal times into a main event with Marks & Spencer's superb range of tasty vegetables, bright salads and oven-ready meals, giving customers healthy food options as well as more time to spend with their family and friends.

For special occasions and entertaining at home, M&S customers really are spoilt for choice with a variety of antipasti, luxury cheese boards and impressive desserts to choose from, which are sure to delight guests and take their taste buds on a culinary journey.

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Also on the shelf at the new food store are Marks & Spencer's stunning food gift hampers.

From indulgent Belgian Chocolate gift bags to Swiss Chocolate assortments and even glutenfree delights, Marks & Spencer food hampers are perfect for your favourite foodie!

Laïta's new nutrition division officially launching!

After launching in-house and giving both Gulfood and PLMA visitors a first glance at the brand, Laïta is now ready and excited to roll out ESI Nutrition worldwide. “ESI Nutrition is aiming at becoming an international leader in supplying quality pre-packaged solutions for all areas of the health and nutrition market, from infant to clinical and everything in between; offering a blank canvas for brands who wish

to successfully launch new products under their own brand, with reduced time-to-market”, explains Mathieu Lucot, marketing manager at Epi Ingredients and newly appointed marketing manager at ESI Nutrition. “The creation of this new division is a commitment to better serve our customers, so they can in turn better serve the end consumer; ultimately strengthening our position in the global nutrition market”, he adds.

With a production site dedicated to UHT processing and aseptic filling as well as the new, recently inaugurated, state-of-the-art drying tower with canning capabilities, both following a GMP Pharma approach, ESI Nutrition can offer safe products in a variety of shelf-stable formats and sizes with high quality packaging. This long shelf-life component is

Luxurious Fine Sparkling Grape PEARL's Vignes de France launches in the Middle East Pearl's Vignes de France, from the heart of the vineyards in Burgundy, is launching a premium grape based sparkling beverage made with pure grape juice and infused with carbon bubbles. Pearl's is a sparkling 100% Natural, Alcohol Free and Halal Certified drink, a new alternative to the alcoholic bubbly beverages, Pearl's is 100% halal.

Designed for the Middle East and in line with cultural tastes and preferences, the name Pearl's is in honor of the region's historical pearl trading background and the packaging is designed in white as a symbol for purity and gold to portray the true splendor of the product.

Pearl's brings French elegance and lifestyle to consumers in the Middle East who have a distinctive appreciation and love of luxury and high-quality offerings.

“We are very excited to launch Pearl's on the occasion of the French National Day on July 14th in partnership and hosted by the French Embassy in Abu Dhabi and the Consulate General of France in Dubai.

This is a great opportunity to introduce this unique sparkling grape beverage which is a reflection of French indulgence and heritage, linking French vines to regional consumers,” explained Alexandre Mensuelle, founder of Pearl's.

Created with an assortment of the finest grape selection of Chardonnay & Folle Blanche, picked exclusively from the French vineyard, Pearl's taste is the perfect balance of a relatively dry, mediumbodied white grape emanating fresh aromas with crisp notes of fruity flavors. Pearl's works in close collaboration with the vineyard's growers to ensure that the highestquality of grapes are selected.

With only one production per year and each bottle having a biennial shelf life, Pearl's crystallizes the great skills and mastery of French vineyards to produce a beverage that meets the codes of luxury and celebration whilst adhering to sacred religious commitments. Created to celebrate key moments during life events, Pearl's is a prestigious and festive drink that is

FOOD BUSINESS GULF & MIDDLE EAST

made with natural products, using traditional methods.

For more information, please contact Pearl's: Michel Karkour michel@pearlsdefrance.com Alexandre Mensuelle amensuelle@pearlsdefrance.com

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increasingly important as more and more consumers are seeking tasty on-the-go options to enhance their daily nutrition and that of their whole family.

FrieslandCampina Kievit expands Vana®-Lata portfolio leveraging the goodness of dairy FrieslandCampina Kievit, one of the leading global manufacturers of food and beverage ingredients, has expanded its range of fat powders, which leverages the goodness of dairy. Two new Vana®-Lata additions, the butterbased Vana®-Lata BB75B and the cream-based Vana®-Lata CB72B, enable customers to adapt to global food trends as well as specific bakery and savoury trends.

The trend towards clean label and all natural is rapidly growing, which is a result of the increasing demand for product transparency and traceability. 38% of European consumers regularly check the ingredients list before buying, while 39% avoid food and drinks entirely if they contain artificial additives or preservatives. In the bakery segment, this translates to a trend towards artisan, authentic foods that consumers understand and relate to.

The current bakery market offers a larger than ever variety of indulgence to accommodate consumer demand, from an abundance of choice in products to rising variety in textures. This has resulted in a 15% growth of butter applications, as consumers yearn for a simple, homemade touch to their products with a delicious full mouthfeel and taste. Additionally, enhancing sensory qualities has become a key focus to create shareworthy products in a social-media driven world.

FrieslandCampina Kievit based their Vana®Lata portfolio on consumer behaviours. Gea de Groot, Global Product Group Manager: “The dairy-based fat powders in the portfolio offer the possibility of a butter or cream base. This enables increased premiumization, in line with the changing consumer wants and needs. That doesn't just go for bakery products like butter cookies and brioche buns, but also for savoury shiitake soup, mashed potatoes and béchamel sauce. It also offers relevant possibilities for labelling. Although local legislation can vary, the use of Vana®-Lata enables creating understandable labels, which is what consumers expect and look for.”

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The new additions to the Vana®-Lata portfolio are Vana®-Lata BB75B and Vana®-Lata CB72B. The Vana®-Lata BB75B contributes to an enhanced sensorial buttery taste and has a shelf life of 12 months, helping manufacturers open new and potentially farther markets.

Through its high butter content, manufacturers can access possibilities for all-natural labelling.

Vana®-Lata BB75B has excellent dough properties in combinations with high protein and zero e-numbers.

MULTIVAC celebrates opening of new production facility in Bulgaria The new production plant of MULTIVAC Bulgaria Production Ltd was inaugurated in Bozhurishte, near Sofia, with a festive opening ceremony.

The guests included Boyko Borissov, Prime Minister of Bulgaria, Emil Karanikolov, Minister of Economy of Bulgaria, Gerogi Dimov, Mayor of Bozhurishte and Franz Josef Pschierer, Bavarian Minister of State for Economic Affairs, Energy and Technology, as well as other government officials and local politicians. Also participating in the celebration were representatives of the Agency for Investment and the National Company Industrial Zones EAD, board members of the German-Bulgarian Chamber of Industry and Commerce and managig directors of MULTIVAC Hans-Joachim Boekstegers, Group CEO and Spokesman, Guido Spix, Group CTO and COO, and Christian Traumann, Group CFO. The new manufacturing plant of MULTIVAC Bulgaria Production Ltd is located in the industrial area of Bozhurishte and has a total surface area of around 20,000 square metres.

In addition to a factory building with the latest technology for the production of MULTIVAC parts, the complex also includes a state-of-theart warehouse and logistics centre, a training centre and an administration building. In addition to the Bulgarian sales and service company headed by Trifon Filipov, an international Shared Service Centre for IT, Strategic Purchasing, Design and Service will also be housed in the new building.

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SAUDI AGROFOOD PREVIEW

GATHERING REGIONS LEADING PROFESSIONALS IN THE FOOD INDUSTRIES

FOOD BUSINESS GULF & MIDDLE EAST

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

Saudi Agrofood, organized by Riyadh Exhibitions Company Ltd will take place from 710 October 2018 at the Riyadh International Convention and Exhibition Center. The other events held concurrently with Saudi Agrofood are Saudi Food Pack and Saudi Aquaculture and Saudi Agriculture. Saudi Agriculture, the 37th international agriculture and water and agro-industry exhibition will be held under the patronage of the Ministry of Environment, Water and Agriculture, with the participation of international companies, specialized in agriculture and food from all over the world.

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WOP DUBAI PREVIEW

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he 10th edition of the International Perishables Expo Middle East or WOP DUBAI 2018 will be held from October 1 to 3, 2018, at the Dubai World Trade Center.

The exhibition is the only event of its kind dedicated to the region's fresh produce industry. The 2018 edition of the exhibition is expected to attract participants from 35 countries around the world, in addition to experts and specialists in the field of fresh produce, safety and trade of fresh food, technical equipment, transport and logistics. The exhibition is a strategic platform for leading global companies in distribution, import and export of fresh produce. The exhibition also aims to highlight the important role of Dubai Municipality in promoting trade exchange through the Dubai Central Market for Vegetables and Fruits, which is the most popular market for fruits and vegetables in Dubai.

Ahmad Abdul Karim, assistant directorgeneral of Dubai Municipality for General Support Sector said: “Dubai Municipality's sponsorship of the annual exhibition reflects its keenness to contribute to the emirate's

FOOD BUSINESS GULF & MIDDLE EAST

IDEAL PLATFORM FOR THE FRESH PRODUCE INDUSTRY reputation and its role as a thriving commercial hub, and its efforts to complement Dubai's growth and development in various sectors, especially the commercial sector. WOP DUBAI is an ideal platform for businesses in the fresh produce industry to explore ways to meet the rising demand for fresh vegetables and fruit products and to discuss industry best practices, prospective partnerships and opportunities.”

Tarek Sibai, Country Director, planetfair Dubai LLC, said: “Dubai's strategic position has contributed significantly to the rise in the import of fresh produce from around the world. We are honored to sign the MOU with Dubai Municipality, which is always keen to promote Dubai's position in various fields, especially the commercial segment which is a main factor that boosts the economic sector. We are confident that this partnership will contribute to further strengthening the commercial sector by opening new business horizons for both local and foreign investors. It will also help attract more investments to Dubai, further driven by the emirate's strategic location, population and strong economy, which will bring more successes in the coming years.”

SEPTEMBER 2018

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GULFHOST PREVIEW

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ith a triumphant 2017 launch under its belt, GulfHost - the complete hospitality equipment sourcing expo for the Middle East, Africa and Asia - returns in October with new and exciting industry-defining sectors and dedicated zones for Gelato & Bakery, Café & Bar and HORECA. International, regional and local suppliers have rushed to grab a piece of the GulfHost action after the show's debut turned a searing spotlight on seemingly insatiable regional demand. The 2018 edition, which runs at Dubai World Trade Centre (DWTC) from 30 October - 1 November, will feature 2,500 brands and more than 8,000 products across six core sectors and is set to draw upwards of 25,000 buyers.

“GulfHost quickly established credentials as the home for hospitality equipment in an

FOOD BUSINESS GULF & MIDDLE EAST

GULFHOST'S SECOND YEAR EXPANSION PUTS HOSPITALITY GROWTH CENTRE STAGE expanded region which takes in some of the world's fastest-growing hotel, restaurant, general and specialist catering and F&B SEPTEMBER 2018

GULFHOST PREVIEW

segments,” explained Mark Napier, Exhibition Director, GulfHost. “Its runaway success is largely a result of the vibrancy of the wider regional market but also of Dubai's ability to serve a region that takes in the world's biggest populations with dynamic air, transport and logistics links enabling simple and seamless travel, supply and distribution. GulfHost is now the destination of choice for buyers from the Middle East, Africa and Asia looking to connect with the world's biggest hospitality equipment suppliers.”

With competition in the Foodservice industry on the increase, there is a hunger and demand for the latest solutions designed to improve efficiency, optimize kitchen space and reduce food waste, while increasing customer retention by revamping the overall dining experience. As guest expectations SEPTEMBER 2018

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continue to evolve, the appetite for automated smart kitchen technologies and statement serving materials is exponential.

GulfHost 2018 will build on the success of its headline sectors of Front of House, Back of House and Tableware and unlock a slew of opportunities through its new zones which are key to driving a multi-billion-dollar combined hospitality market.

“The new zones will mirror rapidly evolving consumer landscapes in the wider region,” explained Napier. “Whether it is technology-driven coffee shops, new artisan gelato and bakery products responding to a health and diet-conscious consumer base or demand for ready-to-go bakery snacks, innovation, change and competitiveness are spurring transformational concepts. The show will shine a spotlight on these trends enabling show-goers to fine-tune their plans and go-to-market strategies while seeking out the latest equipment enablers.”

Running alongside GulfHost will be DWTC's trio of tightly-targeted food product trade shows: The Speciality Food Festival, yummex Middle East and SEAFEX Middle East.

“The co-location of these shows means hospitality professionals can get a wide breadth of opportunity, knowledge and networking in one visit, while those who are finely focused can home in on their specific sector with ease,” added Napier.

Show floor opportunities will be augmented by a full schedule of onsite features and training initiatives supported by major culinary associations. A focal point will be the GulfHost Restaurant Development Conference, powered by the International Center for Culinary Arts in Dubai and the Middle East Food Forum.

“This conference is an open-door, transformative learning platform hosted by the shining stars of regional F&B,” explained Napier. “Over three days, more than 60 high-profile speakers will take to the floor to share proven methods for navigating the latest foodservice shifts. It's a valuable opportunity for local and regional professionals to gain insights that will enable them to keep abreast, if not move ahead, of dynamic industry changes.”

‘‘

GULFHOST QUICKLY ESTABLISHED CREDENTIALS AS THE HOME FOR HOSPITALITY EQUIPMENT IN AN EXPANDED REGION WHICH TAKES IN SOME OF THE WORLD'S FASTEST-GROWING HOTEL, RESTAURANT, GENERAL AND SPECIALIST CATERING AND F&B SEGMENTS,”

Mark Napier, Exhibition Director, GulfHost

For the full list of features, showcases and industry trends visit https://www.gulfhost.ae/ FOOD BUSINESS GULF & MIDDLE EAST

THAIFEX REVIEW

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THAIFEX — WORLD OF FOOD ASIA 2018 IS THE LEADING ANNUAL INTERNATIONAL TRADE EXHIBITION FOR FOOD AND BEVERAGE, FOOD SERVICES TECHNOLOGY, RETAIL AND FRANCHISE IN ASIA. FOOD BUSINESS MAGAZINE EDITOR M. MATT WAS INVITED BY THAI TRADE CENTER, DUBAI ON BEHALF OF THE DEPARTMENT OF INTERNATIONAL TRADE PROMOTION (DITP), MINISTRY OF COMMERCE, THAILAND FOR THE INTERNATIONAL PRESS MISSION TO PARTICIPATE AND COVER THE TRADE SHOW WHICH WAS HELD FROM 29 MAY-02 JUNE, 2018 AT BANGKOK, THAILAND. THE SHOW WAS INAUGURATED WITH AN OPENING CEREMONY GRACED BY DEPUTY PRIME MINISTER, KHUN SOMKID JATUSRIPITAK.

THAIFEX — WORLD OF FOOD ASIA 2018 REINFORCES POSITION AS BIGGEST F&B TRADE SHOW IN THE REGION FOOD BUSINESS GULF & MIDDLE EAST

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HAIFEX-World of Food Asia is the leading annual international trade exhibition for food & beverages, foodservice technology, retail & franchise in Asia. It is a trade event to meet, establish new business networks and to heighten your success. This one-stop food exhibition also features latest food producing technologies, food safety standards, related businesses and services, as well as a most fascinating culinary experience from the world of food.

The 15th and largest edition of THAIFEXWorld of Food Asia came to a close on Saturday, 02 June 2018, after five actionpacked days on the show floor. A total of 13,110 international trade visitors from over 150 countries were present at the region's largest dedicated F&B trade show, representing SEPTEMBER 2018

THAIFEX REVIEW

Deputy Prime Minister of Thailand, Khun Somkid Jatusripitak. a 9.4% growth from the 2017 edition and surpassing all of the show's previous records.

This brought the total trade visitor count to a whopping 62,039 - a 12.6% increase from the previous show, surpassing the expected number of 60,000, and the largest visitor ship at THAIFEX-World of Food Asia to date.

An impactful platform that showcased the synergistic partnership between the government and private sector to address growing F&B demands and concerns in Asia, THAIFEX-World of Food Asia is jointly organized by Koelnmesse Pte Ltd, the Department of International Trade Promotion, and the Thai Chamber of Commerce.

“The potential of ASEAN is tremendous.

We've been recording strong double digit growth since 2014, in conjunction with the establishment of the ASEAN Economic Community. In fact, we have been adding an average of 10,000 sqm to the show every year since then, and we've even carved out an additional two trade days this year to better facilitate business exchange,” said Mathias Kuepper, Managing Director, Koelnmesse. “This year's record-breaking figures are a testament to the attractiveness of the ASEAN F&B market, and we'd like to give our heartfelt gratitude to all exhibitors, buyers, and visitors for their constant support.”

THAIFEX-World of Food Asia 2019 will be held from 28 May to 01 June.

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THAI COCONUT PUBLIC COMPANY LIMITED Thai Coconut has proven as one of the reliable coconut product manufacturer in Thailand with fluent experiences, in 2008 start by group of Thai entrepreneur, advance technology and food scientist combined together, since then million of quality pieces and design wise have been simultaneously delivered to the customer throughout the globe.

The factory located in Ratchaburi province, one of the strategic area of coconut plantation in Thailand. Factory capacity approximately 60 Rai of landmark equipped with best Tetra Pack Technology and other sophisticated facilities. An annual production of export value 125,000 tons of coconut raw materials was made by 1,000 staffs and skillful worker. Therefore, production consistency could be one of successful pillar throughout long history.

Thai Coconut Public Company Limited is a manufacturer who produce products from coconut, which they transformed to various items such as canned coconut milk, pasteurized coconut milk, canned coconut juice / water, pasteurized coconut water, desiccated coconut and ready meals. Products from factory is under company brand of Thai Coco and Easy Thai. Moreover, they also produce products under the customer's brand.

Apart from supporting consumer products, they produce for industrial group such as coconut milk, coconut juice etc. filled in aseptic bag, and produce fruit preparation for ice cream, yogurt, bakery factory and produce coconut milk, coconut juice and others fruit juice packaged by Hygienic UHT System.

Thai coconut company presented "Craft with Heart" concept at Thaifex 2018. Thai coco officially launched new brand "Coco Buri" at Thaifex this year. Cold process coconut water and Easy open fresh coconut are 2 flagship item to be promoting both domestic and international market.

FOOD BUSINESS GULF & MIDDLE EAST

THAIFEX REVIEW

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RENOWNED FOR ITS ABUNDANT NATURAL RESOURCES, HIGHLY - SKILLED WORKFORCE, AND STRENGTH IN RESEARCH, THAILAND IS ONE OF THE WORLD'S LARGEST FOOD EXPORTERS AND THE LARGEST FOOD PRODUCERS IN SOUTHEAST ASIA. THIS, WHEN COUPLED THE NATION'S LONG HISTORY, RICH IN CULTURE AND WORLD RENOWNED THAI CUISINE, IS A WINNING COMBINATION. THAIS HAVE A STRONG NATURAL SENSE OF HOW TO CREATE AMAZING FLAVOURS AND BEAUTIFUL FOOD PRESENTATION THAT APPEAL TO EVERY TASTE. ON A SPECIAL INTERVIEW BY THE EDITOR OF THE FOOD BUSINESS GULF & ME MAGAZINE, MR. MATT MATTHEWS WITH MRS. CHANTIRA JIMREIVAT VIVATRAT, DIRECTOR- GENERAL OF THE DEPARTMENT OF INTERNATIONAL TRADE, COVERING TOPICS ON THE GLOBAL POSITION OF THAILAND AS A FOOD SUPPLYING COUNTRY DURING THAIFEX 2018.

Mrs. Chantira Jimreivat Vivatrat, Director- General of the Department of International Trade

Q. What are the importance of the food industry to the country's economy?

A. Thailand's food industry has high potential in terms of production for the domestic market and for exports due to a wealthy, solid foundation in agriculture, a large, quality workforce and entrepreneurs who possess skills in production and use high technology besides being well-prepared in managing production processes under strict quality control. They are also widely accepted by foreign clients in terms of product deliveries, being responsible and accountable for their goods and producing a great variety of high-quality items that are readily accepted by international markets.

What is the situation of food exports in 2017 and 2018?

Food exports (including rice and sugar) in 2017 totaled US$24.572 billion, growing 0.74 per cent compared to 2016. Food exports (excluding rice and sugar) in 2017 were worth US$17.644 billion, growing 4.47 per cent compared to 2016. Canned frozen seafood and processed seafood (excluding prawns) saw sales worth US$3.913 billion (3.01%). Fresh chilled, frozen and processed prawn were worth US$1.735 billion (+19.47%). Fresh chilled, frozen and processed chicken hit US$2.547 billion (5.90%). Canned and processed fruits and vegetables totaled US$2.378 billion (+7.69%) in sales. Fresh chilled, frozen and dried fruits and vegetables saw sales worth US$1.793 billion (+15.97%).

And other foods had sales worth US$5.502 billion (+.81%).

Exports in 2018 are expected to expand due to?

The volume of Thailand's agricultural produce, which has increased, along with a bright

FOOD BUSINESS GULF & MIDDLE EAST

ASEAN economy, especially countries in the CLMV (Cambodia, Laos, Myanmar, Vietnam) group, which continue to expand. The value of the baht, which is stable and is moving in the band below 35 baht per dollar (Electronic Government Agency -- EGA), this helps growth of food exports, plus other factors that support consumption, exports and rising investment.

Results of the government's economic stimulus and New S-Curve and Eastern Economic Corridor policies to attract foreign investors, besides the state's strategy in supporting and helping SMEs/Startups in various ways. World crude oil prices, which have a tendency to rise.

Oil prices in 2018 are expected above US$55 (EGA)/barrel, contributing to rising agricultural produce prices, consumer products and purchasing power of production countries.

What are the policies and strategies of the Ministry of Commerce in enhancing the food industry's potential?

Develop and expand markets to create trust and project a good image of Thai products on the international stage with the objective of making Thailand become the “Kitchen of the World”. Enhance and promote market expansion, especially in niche markets such as health food (food for seniors), halal food, organic food, functional foods. Increase the ability of Thai entrepreneurs, especially SMEs and micro enterprises. Focus on promoting and enhancing products by using innovation.

And promote/support entrepreneurs to produce products that meet standards accepted by foreign countries by using signs portraying quality such as Thai Select and the Thailand Trust Mark (TTM).

What are the significance and objectives of THAIFEX - World of Food Asia 2018?

SEPTEMBER 2018

THAIFEX REVIEW

The Department of International Trade Promotion (DITP) has been organizing food exhibitions for the past 27 years. The Department, along with the Thai Chamber of Commerce and Koelnmesse, has been organizing THAIFEX - World of Food Asia since 2004, with this being the 15th year. Every sector has played an important role in boosting the popularity and attraction of the exhibition on the world food stage. THAIFEX is one of the department's most significant events, helping to stimulate the country's economy and promote exports.

The objectives of the exhibition are to promote exports of the food and beverages as well as technologies and services relating to the food industry. To develop the quality of food products and technologies in the industry. To disseminate information in order to help local people realize the potential of the production of food products, technologies and services related to the food industry, which will create a positive attitude in using and consuming Thai products. And to make Thailand the center of the exhibition for food products, technologies and services related to the whole Asia food industry.

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witnessing a rising number of visitors.

Participants from Thailand and overseas exhibit food items, drinks, technologies and a variety of food services with new products on display.

This event is a stage to hold business negotiations, build large business networks and strengthen trade ties. There is a healthy diversity of “integrated� goods and services exhibited at the event. Activities arranged spread knowledge of the food industry through exhibitions and seminars, which also feature presentations of technological innovations in production and packaging in order to provide updated information, international trends, and the future demands of food and related services.

What is the response from Thai and foreign business operators for THAIFEX - World of Food Asia 2018?

About 2,500 companies are participating in this year's event, exhibiting/selling products and services via 5,750 booths. Exhibitors hail from as many as 40 countries in East Asia, ASEAN, Europe, Latin America and Africa, as well as the United States. Argentina is a partner country.

What are the strengths of THAIFEX? THAIFEX - World of Food Asia is the continent's third-largest exhibition (after Food & Hotel Asia, Singapore, and FHC China), which has captured the attention of participants and keeps

International press after the opening ceremony.

SEPTEMBER 2018

FOOD BUSINESS GULF & MIDDLE EAST

FRUITS

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BLUE WHALE THE LEADING FRENCH FRUIT EXPORTER

L

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

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

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

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

FOOD BUSINESS GULF & MIDDLE EAST

Blue Whale has consistently developed its offer thanks to orchard improvements and the insertion of new varieties of clones. For example, the recently launched NovablueÂŽ, a variety of premium grade gala, offers excellent pack out percentages with a very high number of fruits making the premium packs. Its distinct and exceptional red to purple color meets the changing needs of the market. The flesh is juicy and crispy giving a tasty sweet flavor.

SEPTEMBER 2018

FRUITS

Moreover, in order to be true to one of its core values of caring for the environment and also to meet a growing demand for organic products, Blue Whale is also widening its range of organic apples. The company's extended organic range will include varieties bred specifically for organic production in addition to converting older varieties intended for conventional growing SEPTEMBER 2018

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Blue Whale will be present at WOP Dubai in October and throughout the season, we will promote all of our varieties as well as also Joya®, Pink Lady® and Kissabel®, with animations, sampling and tasting activities in stores.

More information on Blue Whale website: http://www.blue-whale.com/en FOOD BUSINESS GULF & MIDDLE EAST

FOOD COLOUR

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ROHA INTRODUCES NATRACOL VIBRA YELLOW — AN INNOVATION FOR CONSISTENCY OF SHADES. TIME AFTER TIME.

R

oha believes innovation brings advancements in the product category and thereby in the industry. Hence, innovation is at the heart of everything at Roha. It is this penchant for product innovation that leads Roha to breakthrough solutions in the food and beverage industry. Staying true to this core belief, Roha has recently launched its Natracol Vibra Yellow product, a water dispersible liquid which imparts a yellow to orange shade to a multitude of food products such as candies, gummies and dairy products.

With the growing global demand for natural ingredients, including natural food colors, comes

FOOD BUSINESS GULF & MIDDLE EAST

the challenge of maintaining consistency in shades.

Roha's Natracol Vibra Yellow tackles this challenge by providing consistent shades across food categories. With a beta-carotene concentration of 1% Natracol Vibra Yellow is available primarily in an easy-to-use liquid form. It is extremely stable against heat and light, ensuring that there is no change in the shade and intensity of the color even when exposed to high processing temperatures and extended exposure to light.

“Natracol Vibra Yellow is Roha's latest product in our range of innovations for the F&B industries. As one of the leading ingredients manufacturer, it is our endeavor to provide innovative solutions to meet the demands of the industry. The heartening response to this breakthrough product has fuelled our desire to create more such products” says Brijesh Tibrewala, Jt. MD of Roha Dyechem.

Roha presented the ingenious Natracol Vibra Yellow along with another of its revolutionary offerings - Natracol Ultima Yellow, at the IFT 2018 exhibition - a platform for the gathering of food technologists and enthusiasts committed to unlocking the potential of the food science community.

For more information please contact : Rajani Singh - Global Marketing Manager T: +91-98199-25586 E: rajani.singh@rohagroup.com www.roha.com

SEPTEMBER 2018

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NO INVESTMENT NEEDED IN EXPENSIVE EQUIPMENT

MAKE VEGAN BURGER PATTIES QUICKLY AND EASILY

FOOD BUSINESS GULF & MIDDLE EAST

D

emand for alternatives to traditional meat products is rising worldwide. One reason is consumers' growing nutritional awareness. Another is the growing world population. More and more meat producers are adding plant-based products to their portfolios. The burger product category is very trendy right now, and there is a lot of movement internationally with some spectacular announcements of product innovations. However, in many cases implementing these involves very high investment in new product plant. But it doesn't have to be that way, as stabilising and texturing specialist Hydrosol shows. Its new stabilising systems makes possible the simple, safe production of burger patties and many other products on existing production lines.

Vegan burger patties are based on texturates that give the final product a hamburger-like texture. HydroTOP High Gel 30 provides these texturates with the necessary binding.

“The system is based on a tailored hydrocolloid fibre combination of emulsifying and stabilising components,” explains Dr Carsten Carstens, Innovation & Product Manager for meat products at Hydrosol. “First an emulsion is made with HydroTOP High Gel 30, oil and water, that stabilises the texturate. This gives a compact, formable mass comparable to bound ground meat. This meat substitute mass can be seasoned to taste and produced on conventional machines like cutters or mixers, and then shaped as desired in normal moulding machines.

SEPTEMBER 2018

S TA B I L I Z E R S

HydroTOP High Gel 30 is suitable for binding all normal texturates on the market. In addition, Hydrosol offers all-in compounds for the simple production of ground meat substitutes. Dr Carstens comments, “there are significant quality differences among texturates, which have a major effect on the texture of the final products. We have tested many texturates, refined them and taken the raw materials into our portfolio. That means customers can get the whole package of texturate plus binder, or just the binder to use with their own texturate.” Investments in complex extrusion technology, which can quickly run into the seven figures, are not necessary. Hydrosol's all-in compounds contain all the ingredients needed for making vegan burger substitutes - texturate and binder plus flavouring, seasoning and colour. The final products feature classic meat flavour and product-specific aroma. The product portfolio includes soy-wheat as well as soy-free texturates.

These all-in compounds can be used to make a

SEPTEMBER 2018

33

wide range of meatless products, from burger patties, meatballs, köfte and cevapcici substitutes to vegan shish kebab. Meatless nuggets, schnitzel, filet strips and fish sticks and other breaded products are also possible. The ground product mass is freeze-thaw-stable and can also be used in ready meals. “The final products can be precooked so that before eating they only need to be heated up in the oven,” explains Dr Carstens. “If the burger patties are frozen raw they can go directly into the frying pan. That's a big advantage, especially for short order restaurants.”

The vegan köfte and meatball alternatives are also sterilisation-stable, so they can be canned as ready meals without problems.

FOOD BUSINESS GULF & MIDDLE EAST

CZECH STUDY TOUR

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A BASKET OF EU QUALITY DAIRY PRODUCTS IN ORDER TO EXPLORE THE LATEST DEVELOPMENTS AND BUSINESS OPPORTUNITIES IN THE CZECH DAIRY INDUSTRY, A MEDIA TRIP TO PRAGUE WAS ORGANIZED BY THE CZECH AND MORAVIAN DAIRY ASSOCIATION (CMSM) FROM 18 - 22 JUNE 2018. FOOD BUSINESS MANAGING EDITOR, M. MATT WAS INVITED BY THE CMSM. HE VISITED MANY DAIRY PRODUCTION FACTORIES ALONG WITH OTHER OFFICIAL DELEGATES FROM DIFFERENT COUNTRIES. “I COULD SEE THE HIGHEST QUALITY OF EUROPEAN DAIRY PRODUCTS IN THE FACTORIES I VISITED AND HOW THEY HAD EMPHASIZED ON THE VALUABLE HABITS OF CONSUMING MILK PRODUCTS IN OUR DAILY LIVES,” HE REPORTS.

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U Milky Way is a European Programme co-funded by the European Commission, the Czech Republic and by the Czech and Moravian Dairy Association (CMSM) on information provision and promotion measures for dairy products, in particular the basket of EU dairy products comprised of: Yogurt, Milk (UHT long lasting), Cheese and Dairy Spreads.

The programme stresses the importance of eating properly and in particular including EU

FOOD BUSINESS GULF & MIDDLE EAST

quality dairy products in a balanced daily approach. Consumers are informed on the valuable habits of eating milk products emphasizing the high quality of the promoted products and furthermore the tradition of European milk products encouraging them to try new varieties and flavors.

It is mainly a three-year initiative target specifically for the countries of the United Arab Emirates, Saudi Arabia and Lebanon.

SEPTEMBER 2018

CZECH STUDY TOUR

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Mlékárna Hlinsko Mlékárna Hlinsko dairy, founded in 1939 started its production in 1943. Hlinsko is the feedstock that solely comes from the Czech farms and breeds. The dairy saw two million liters of raw milk in the first year of its operation process which was used to produce powdered milk, condensed milk, butter and dried buttermilk.

Situated in the Bohemian Moravian Highlands, an area particularly known for its clean and unpolluted nature, contributes to the excellent taste of the milk.

In 1947 the company performed and carried out its first exports of the products. The dairy currently exports to more than 25countries around the world. Since 1964 till today, the products are available on the market under the corporated brand Tatra.

Mlékárna Hlinsko dairy has expanded its SEPTEMBER 2018

FOOD BUSINESS GULF & MIDDLE EAST

CZECH STUDY TOUR

36

Ovofit, a chilled dessert with low sugar content; Dipy,a salty snack, which comes in flavors like Lime and Chilli or Mango and curry that is best used with both vegetables and meat and Tvaroh, particularly a Czech legend. Their collection of cheese and butter products is drawn from the produce like that of the steamed and semi- hard cheese, to pastoral and fresh ones.

production by products such as Tatra Zmrzka (ice cream) and Tatra Professional (which are delivered within the gastro segment and used by professional chefs). The production program includes a long life milk and cream, ice-cream and crushed ice, also handling 200 million liters of milk per year.

Polabské mlékárny POLABSKÉ MLÉKÁRNY is a bio/organic Czech dairy with the brand name MILKO. MLÉKÁRNY's production plant is situated in the headquarters in Pod_brad and the cheese factory in Varnsdorf.

They are known for their processed fresh milk and cream exclusively from the Czech farmers keeping in mind to process their products to promote an eco-friendly environment and avoid substances that are detrimental to the health or that contaminate the food chain of the environment.

Out of their dairy comes a variety of yoghurt products like the flavored Greek Yoghurt made only from milk and cream which contains 0% fat, 10% milk protein; My Skyr, which is an Icelandic style yoghurt rich in protein and fruit. Snacks and desserts that includes Matylda, a snack made with creamy yoghurt; Milko Tvaroh, a chilled dessert;

FOOD BUSINESS GULF & MIDDLE EAST

Bohusovická mlékárna Bohusovická dairy, one of the oldest Czech dairies was founded in 1901 was the first to bring traditional Icelandic dairy product SKYR to the Czech market, which is popular all over the world.

Its products successfully supply both domestic and foreign markets. In the Czech Republic and Slovakia, it is known primarily for the range of cream creams Bobík, sour cream of Bohunka, cream for coffee and condensed milk Kapucín.

The quality of the Bohusovice products is also reflected in many awards awarded by Bohusovická dairy. It is worth mentioning the success of the sour cream of Bohunka with cranberries, which in 2014 won the first place in the Dairy Product of the Year competition in the category of sour products. SKYR, which became the best dairy product in 2017, also collects successes.

Bohusovická dairy has a wide range of marketing activities that are mainly focused on children. Bohusovická mlékárna is a member of the ACCOM Holding, which also includes Chocenská dairy and other entities dealing with the distribution, import and export of food products. These are Czech companies without any foreign capital participation.

SEPTEMBER 2018

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M E D I A M I S S I O N T O I TA L Y

A meal at Ohibo made with the P.R cheese

FOOD BUSINESS GULF & MIDDLE EAST

SEPTEMBER 2018

M E D I A M I S S I O N T O I TA L Y

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Testing the cheese at San Lucio Dairy farm

PARMESAN CHEESE: A GREAT CHEESE FOR NINE CENTURIES PARMA, THE CITY IN ITALY, IS FAMOUSLY KNOWN FOR THE PARMESAN CHEESE (PARMIGIANO REGGIANO) AND THERE IS NO REASON WHY THE PARMIGIANO REGGIANO SHOULDN'T BE CALLED AS THE KING OF CHEESES, REPORTS MEGHA MARY MATT, ASSOCIATE EDITOR, FOOD BUSINESS GULF & MIDDLE EAST MAGAZINE AFTER VISITING PARMA REGION. THE MEDIA TRIP HELD FROM JULY 23-27 AND WAS ORGANIZED BY PARMIGIANO REGGIANO (ITALY)

By Megha Mary Matt

P

armigiano Reggiano firstly covers the point of a valuable cheese that is worth its price - as when you buy a hundred grams of Parmigiano-Reggiano cheese, you are actually taking home about 70% nourishing substances as it is a highly concentrated cheese, where the nourishing substances present in milk (casein, fat, mineral, vitamins, etc.)

Instead, if you buy other soft or fresh cheeses (which can also be very tasty) the

SEPTEMBER 2018

FOOD BUSINESS GULF & MIDDLE EAST

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M E D I A M I S S I O N T O I TA L Y

water content can be up to 50%. Secondly, unlike any other advertising gimmick, its slogan itself tells the truth where it is not manufactured, it is made. Here is where the cheese masters are brought into the picture that uses their heads and hands into the making of the cheese from milk. They spend, decide and take care of each and every process in the cheese making without any allowance of additives until the complete maturation of the cheese is achieved.

When it is said that Parmigiano-Reggiano cheese has been "a great cheese for at least nine centuries", it is not only highlighting its ancient origin. Indeed, it means pointing out that this cheese today is still identical to how it was eight centuries ago, having the same appearance and the same extraordinary fragrance, made in the same way, in the same places, with the same expert ritual gestures.

Today, like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their

Media group with Executive Chef Terry Giacomello at Inkiostro Ristorante.

cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences. “Parmigiano Reggiano DOP� cheese factory The production of Parmigiano Reggiano PDO occurs following the indications imposed by the Regulation, which governs all the passages, from the raw materials to the seasoning process, so that the finished product is compliant to the Protected Designation of Origin, which it gains since 2006.

Here the cow milk is shifted to large in copper boilers where it is heated until curd is obtained after other skimming processes and later the curd is salted in brine once it obtains a compact texture. By this time the curd will be placed in a wheel where it is then left to mature and kept in specific rooms to reach its maturation age. A mature cheese product is between 12 and 18 months, old between 18 and 24 months, very old over 24 months, and it can reach even 36 months of seasoning.

Acetaia Giuseppe Giusti Modena is a treat for visitors of all ages.

Known for its medieval history, its automaking prowess (as home base of both Ferrari and Maserati) is also famous balsamic vinegar. Since 1605, Acetaia Giuseppe Giusti guided directly by the Giusti family has arrived today at the 17th generation in the growing production through the acquisition of new casks and the purchase of others already producing balsamic vinegar from families of Modena.

While touring at Acetaia, what one can find is a Museum; an inestimable collection of memorabilia that the Giusti family has treasured for generations. Among the most precious ones, there are old barrels, gold medals and the license of the Royal Savoy House. Ageing rooms; a fascinating attic full of barrels painted with all the colors of ancient woods, distinctive with their incredible aromas. The end of the guided tour is brought with tasting of Balsamic vinegars which is considered an essential part as it a path to recognize differences, nuances and singular versatilities.

Finally there is a boutique; a showroom open to the public every day, from Monday to Sunday, from 9 am to 6 pm where to taste and choose their balsamic vinegars.

Cooking classes with Chef Antonio de Vitta at Parma Rotta.

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e m m o p h c n e r e f f i a l L r u o y r o l o c

The French apple, color your life It’s in the heart of the best French terroirs (Garonne Valley, Loire Valley, Provence and Alps) that Blue Whale fruit ripe slowly.

They are grown by 300 fruiticulteurs who focus on bio control and natural interventions. Their know-how is at the service of quality.

A same goal drives them: healthier and tasty fruit.

BLUE-WHALE.COM E FRANC

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FRUITICULTEURS DEPUIS 1950