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Sweeteners:
THE RIGHT BLEND
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MICA (P) 179/12/2009 | OCTOBER 2010 Established since 1985 | www.apfoodonline.com
CALCIUM
FORTIFICATION
For Dairy
Fructose:
SWEET
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Quest For
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Enquiry Number 2706
46
CONTENTS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2010
2
HEALTH & NUTRITION
46 A World Free Of Gluten
With a growing market for gluten-free foods,
manufacturers and researchers are looking
into ways to satiate the demand.
48 Gluten Free Pasta
Gluten-free pasta made from maize and rice.
By Christopher Rubin, Bhler AG
50 Quest For Healthier Mayo
Overcome challenges in developing a low fat
or reduced fat mayonnaise. By Anders Mlbak
Jensen, Palsgaard A/S
www.apfoodonline.com volume 22 no. 7
PROCESSING PACKAGING FLAVOURS & ADDITIVES STORAGE & HANDLING
INGREDIENTS & ADDITIVES
36 Sweeteners: The Right Blend
Sweet taste still remains a pleasant
experience, but is now much more varied
in its composition. By Brad Meyers,
The NutraSweet Company
40 Market Report: Articial Sweeteners
Set To Sweeten the Indian
Beverages Market
Consumers have shown an increasing
interest in leading a healthier life, propelled
by the availability of information on wellness
and health. By Maheshwari Basavaiah,
Frost & Sullivan
44 Fructose: Sweet Synergy
The role of fructose in enhancing product
avour is apparent, and many food
manufacturers have been beneting from its
properties. By Ann Williamson, Danisco
PACKAGING & PROCESSING
24 Aseptic Technology: Towards Diversication & Differentiation
Propelled by the global need for safe food distribution, the aseptic category has
grown tremendously since the rst aseptic food products were commercially
introduced over ve decades ago. By Bozena Malmgren, Tetra Pak
30 Staying Ahead
With a focus on techniques for fullling industry expectations and beyond,
Wolf Packaging gears up for new product and machine launches.
By Tjut Rostina
32 Case Study: Aseptic UHT System As A
Process Solution
Installation of an aseptic UHT system that is
not linked to the installation of an aseptic lling
monobloc in South Korea. By
Dr Matthias Weinzierl, Krones AG
50
32
30
Enquiry Number 2707
4
CONTENTS
4
ASIA PACIFIC FOOD INDUSTRY is published 8 times a year
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PROCESSING PACKAGING FLAvOURS & ADDlTlvES STORAGE & HANDLlNG
BEVERAGES
54 Brew With Pure Unmalted Barley
Brewers are looking for new ways to effectively overcome challenges in production and
promotion, and more quickly penetrate the market. By Novozymes
58 Calcium Fortication For Dairy
Nutritional, technological as well as economical aspects of calcium in dairy products
with a focus on micronised tricalcium citrate. By Dr Gerhard Gerstner, Jungbunzlauer
Ladenburg GmbH
AUTOMATION & FEATURES
62 The Business Of Going Green
In the face of environmental, social and governance challenges, CEOs in Asia are
increasingly embracing sustainable practices in the playing eld. By Teo Lay Lim and Ynse
de Boer, Accenture Singapore
66 Optimising Ethernet Performance In Manufacturing Plants
The consideration of environmental risks and the selection of suitable hardware are
essential to long-term network performance and reliability. By Bill Wotruba, Belden
EXHIBITION & EVENTS
70 Review: Asia Fruit Logistica
72 Preview: Fi India
74 Preview: Interfood/All Pack
DEPARTMENTS
06 Editors Note
08 Advertisers List
20 Business News
24 Product Highlights
78 Calendar Of Events
80 Product Catalogue
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80B Subscription Information
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62
REMADE IN CHINA
Tetra Pak, and PROTECTS WHATS GOOD are trademarks belonging to the Tetra Pak Group. www.tetrapak.com
School desks, benches, cardboard boxes, bins all made in China, all using recycled Tetra Pak cartons.
In only seven years weve helped grow Beijings carton recycling rates from 0% to 40% by bringing
the citys waste collectors together with commercial recyclers, helping create an entire new industry in
the process. The aim, not just in China but all over the world, is to support and improve the recycling
process right across the chain, from collection to paper pulp to products.
This is the Circle of Protection. tetrapak.com/protection
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EDITORS PAGE
managing director
Kenneth Tan
editor
Tjut Rostina
tjutrostina@epl.com.sg
editorial assistant
Audrey Ang
audreyang@epl.com.sg
senior art director/studio manager
Lawrence Lee
lawrencelee@epl.com.sg
assistant art director
Libby Goh
libbygoh@epl.com.sg
business development manager
Randy Teo
randyteo@epl.com.sg
advertising sales manager
Peh Sue Ann
sueannpeh@epl.com.sg
senior circulation executive
Brenda Tan
brenda@epl.com.sg
contributors
Anders Mlbak Jensen
Ann Williamson
Bill Wotruba
Bozena Malmgren,
Brad Meyers
Christopher Rubin
Dr Gerhard Gerstner
Dr Matthias Weinzierl
Jian Feng Cui
Maheshwari Basavaiah
Teo Lay Lim
Ynse de Boer

board of industry consultants
Dr Aaron Brody
Managing Director
Packaging/Brody, Inc
Dr Alastair Hicks
Agroindustries and Postharvest Specialist
UN Food & Agriculture Organisation
Professor Alex Bchanan
Professional Fellow
Victoria University
Dr Nik Ismail Nik Daud
Head, Food Quality Research Unit
Universiti Kebangsaan Malaysia/
President
Malaysian Institute of Food Technology
Kathy Brownlie
Global Program Manager
Food & Beverage Ingredients Practice
Frost & Sullivan
Sam S Daniels
Consultant
World Packaging Organisation
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Executive Board
chairman
Stephen Tay
group executive director
Kenneth Tan
nancial controller
Robbin Lim
ALL eyes on India as she gets ready to welcome athletes for the Commonwealth
Games in October. The games is said to be the largest multi-sport event to be
held in India, who has also played hosts to the Asian Games in 1951 and 1982.
While the world will be xated on the glory that their athletes will deliver at the
games, the industry will witness a nation striving to maximise its potential as an
important emerging market.
An investment of US$30 billion is expected to be pumped into Indias
processing sector, as it seeks to increase its volume of processed products by 10
percent within the next ve years. With this boost, the countrys exports would
go up to US$25 billion a year, representing a jump of 70 percent.
In a report by the Associated Chambers of Commerce and Industry of India
(Assocham), Emerging Opportunities and Strategic Thrust Areas for Food
Processing, the group added that the countrys imports of food would also
increase by US$13 billion annually in the next ve years.
The growth is driven by the changing of consumer demographics in India.
The study states that a 650 percent increase is expected in the number of middle
class consumers for processed foods in the next two years. There is also an
increase in demand for the growing US$3 billion a year snack sector, as well as
health and functional foods.
As investments roll in, the group expects gures to rise to 40 percent for
sheries, about 15 percent for poultry, 60 percent for milk and 40 percent for
buffalo meat. They added that the processing levels for these sectors in fully
developed industries reach to about 60 to 75 percent.
As one of the worlds major food producers, the country accounts for less
than 1.5 percent of international trade, according to Bipin Sinha of UBM India.
He adds that this indicates a vast scope for both investors and exporters. The
investment of US$30 billion over the next ve years will be used to create the
necessary infrastructure, expand production facilities and technology to match
the international quality and standards.
Of the countrys total population of more than one billion, the middle class
segments account for about 350 - 370 million. The prole of the middle class is
changing steadily. This is conducive to an expansion in demand for ready-to-eat
Indian-style foods, added Mr Sinha.
To date, many key industry players have invested in setting up operations
in India, a sign of condence and acknowledgement of the countrys potential.
With the strong growth expected, the world awaits to see a nation bloom into the
best that she can be.
Tjut Rostina
India
5IF3JTF0G
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ASIA PACIFIC FOOD INDUSTRY
ADVERTISING INDEX
2658 ALLPACK & INTERFOOD INDONESIA 2010 71
2715 ALMOND BOARD OF CALIFORNIA OBC
2680 APEX MACHINERY & EQUIPMENT CO LTD 29
2638 ASHWORTH BROS INC 11
2707 BASF 3
2720 BUHLER AG 13
2363 CARGILL INTERNATIONAL TRADING PTE LTD - CSS 7
2710 CERMEX SIDEL GROUP 27
2708 COGNEX SINGAPORE INC 25
2721 CVS GROUP INTERNATIONAL CO LTD 33
2717 FORTITECH ASIA PACIFIC SDN BHD IBC
6031 FAMILY CEREAL SDN BHD 80
2681 FI CHINA 2011 77
2716 FLEXICON CORPORATION (AUSTRALIA) PTY LTD IFC
2712 HEAT & CONTROL PTY LTD 9
2691 HI JAPAN 2010 61
2666 KALSEC INC 35
2711 KAOHSIUNG FOOD SHOW 2010 53
2718 KH ROBERTS PTE LTD 39
2719 KERRY ASIA PACIFIC 41
2705 KRONES AG 17
6036 PEI CHUAN MACHINERY 80
6030 PIAB ASIA PTE LTD 80
2679 PROPAK INDONESIA 2010 75
6029 QUANZHOU CITY LIZHONG FOOD MACHINERY CO LTD 80
6035 S+S INSPECTION ASIA PTE LTD 57
2724 SIDEL 8
2656 SEOUL PACK 73
2706 SOLLICH KG 1
2714 TETRA PAK 5
2723 THE UN WORLD FOOD PROGRAMME-ASIA (BANGKOK) 79
2713 WACKER CHEMIE AG 43
2722 WENGER 15
2709 WOLF VERPACKUNGMACHINEN GMBH 19
This index is provided as an additional service.
The publisher does not assume any liability for errors or omissions.
The closing date for placing advertisements is not less than FOUR WEEKS
before the date of publication. Please contact our nearest advertising ofce
for more details.
HEAD OFFICE
SINGAPORE
EASTERN TRADE MEDIA PTE LTD
1100 Lower Delta Road #04-02 EPL Building Singapore 169206
Contact: Randy Teo / Peh Sue Ann
Tel: 65-6379 2888
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MEDIA REPRESENTATIVES
CHINA JAPAN TAIWAN
Wan Xin Xian Ted Asoshina Tom Lin
Tel: 86-20-3411 4806 Tel: 81-3-3263 5065 Tel: 886-22619-2798
Fax: 86-20-3411 4805 Fax: 81-3-3234 2064 Fax: 886-22619-2799
ENQUIRY NO. ADVERTISERS PAGE
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Manufacturing Indonesia 2010
Visit us at booth #D-8317
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N E W S
INDUSTRY & MARKET OCTOBER 2010
B U S I N E S S
Thai-Choice Wins Prime Ministers
Export Award
Khun Srichanok Wattanasiri had
received The Prime Minister
Exports Awards for Thai Owned
Brand, from The Prime Minister
Abhisit Wetchacheewa on
23 August 2010.
BANGKOK, THAILAND: Thai-Choice
has received Thailands Prime Ministers
Export Award 2010. It is the Thai
governments highest official award
annually granted to outstanding Thai
exporters of products and services, to
showcase and acknowledge their top
quality and high standards.
The parent company of Thai-Choice
is Monty & Totco, established in 1988.
The brands processed food products
are shipped to more than 50 countries
around the globe including Europe,
North and South America, the Middle
East, and key markets in Asia including
Japan, Hong Kong and China. The
brand is marketed to both the retail
and food service sectors and is looking
to grow its business in Europe, US and
the Middle East.
___________________________ Enquiry No: 0700
OPENING CEREMONY: From left
Honourable Speaker of Parliment
Chamal Rajapaksa, Environment
Minister Anura P Yapa, Nestl
Lanka Chairman Antonio Helio
Waszyk, Nestl Lanka Managing
Director David Saudan and
Nestl Lanka Managing Director
Designate Alois Hofbauer.
Nestl Lanka Expands
With Chilling Centre
KILINOCHCHI, SRI LANKA: Nestl
Lanka inaugurated a chilling centre in
the northern province of Kilinochchi in
Sri Lanka, furthering its expansion in
the dairy industry.
The new facility, which will add to the
companys 106 other chilling facilities
in the country, was ofcially opened by
Honourable Chamal Rajapaksa, speaker
of the Parliament, and Honourable
Anura P Yapa, minister of environment.
The company plans to invest in eight
more before the end of this year.
Honourable Rajapaksa said: I thank
Nestl Lanka for upholding its commit-
ment to develop the countrys dairy
industry and supporting the Governments
initiative to develop the north eastern
areas. The initiative is a solid testimony
of their dedication to the local dairy
industry, local rural communities and to
the nation as a whole.
With a capacity of 1,600 ltr and testing
equipment to ensure the high quality
of milk, the facility will be serviced by
milk collection points established by
Nestl Lanka in Kandawalai, Kilinochchi,
Vi s uwua ma dhu, Wa t t a k a c hc hi ,
Uruththirapuram and Iranamadu.
___________________________ Enquiry No: 0701
www.apfoodonline.com
FOR EVERYTHING YOU WANT TO KNOW ABOUT THE FOOD TECHNOLOGY
11
INDUSTRY & MARKET
BUSINESS NEWS
11
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OCTOBER 2010 ASIA PACIFIC FOOD INDUSTRY
11
Beneo Label In Major Supermarkets Of Spain & Panama
SINGAPORE: The Beneo
Label is making great
strides in Spain and
Panama with two major
Spanish supermarket
chains including it on
their healthy product
ranges, and a dai ry
producer in Panama
using it on two of its
latest dairy products.
The wide range of products that now carry the label
demonstrates the appeal that the program continues
to have across the globe.
The program, which rst began as a joint European
led initiative between food manufacturers and the
company in Belgium, is designed to communicate the
health benets of inulin and oligofructose (prebiotic
ingredients), through the use of one easy-to-understand
quality label. The label provides a product with a
recognisable symbol that indicates to consumers that
the product contains a sufcient amount of inulin or oligo-
fructose to support a scientically proven health claim.
El Corte Ingles and Hipercor, Spains largest
supermarket chains, have recently launched Bebida de
Chufa, a functional drink that includes a patented form
of oligofructose enriched inulin. The product is part of
Special Line, a healthy product range developed by both
supermarket chains, and it carries the label as it contains
a sufcient amount of Orafti ingredients to promote a
healthy intestinal ora.
Estrella Azul, a dairy producer in Panama, has
developed two products: Vita Slim Low Fat, a fat reduced
milk, and Non Fat Milk, a reformulated non-fat milk,
both promoting calcium absorption and active bre.
_________________________________________ Enquiry No: 0702
12
BUSINESS NEWS
INDUSTRY & MARKET
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Canadean anticipate that there remains plenty of
slack in the Vietnamese soft drinks market and volumes
will increase again in double digit growth terms this year.
In the longer term, although hot tea sales continue to
edge forward, younger consumers are seeking out the
refreshment qualities of soft drinks and there is a shift
from hot to cold.
At the turn of the century, hot drinks made up nearly
half of all commercial beverages sales and soft drinks 15
percent; today hot drinks have dropped to little more
than a quarter and soft drinks increased to more than a
fth. The youthful consumer age prole and the tropical
climate should facilitate many years of future growth
for the Vietnamese soft drinks industry; the only dark
cloud will be economic.
___________________________________________ Enquiry No: 0703
12
Vietnamese Soft Drinks Remains Hot As Economy Cools
NEW YORK, US: The combination
of Kraft Foods and Cadbury
provides the scale necessary to
grow sales and distribution in new
and existing markets, delivering
US$1 bi l l i on i n i ncremental
revenue synergies in addition to
US$750 million in cost synergies
by 2013.
More than half of the companys
revenue comes from markets
outside of North America, such
as Brazil, China, India and Mexico,
where GDP and demand growth are
strongest. Accordingly, by 2013,
the proportion of business in
developing markets will increase
from a quarter of total revenue to
roughly one-third.
Additional savings over the
next three years from procurement,
manufacturing and logistics will
drive productivity gains in excess of
four percent of cost of goods sold.
These productivity gains, combined
with flat overhead growth and
pricing to offset input costs, will
contribute to the expansion of
gross margin.
This combination of factors
gives us great condence that our
company will generate organic
revenue growth of five percent or
more, margins in the mid- to high-
Kraft Expects US$1 Billion From Cadbury By 2013
BASINGSTOKE, UK: As many soft drinks markets around
the world faltered during the uncertain economic times
of last year, the Vietnamese soft drinks market still
recorded a healthy growth of 16 percent.
According to Canadeans Vietnam Soft Drinks Industry
Report, the market was by no means immune to the
economic woes of the global markets but the momentum
of recent years carried on into 2009. Growth even out-
paced neighbouring China, but with an annual per capita
of just under 19 ltr, Vietnamese soft drinks consumption
remains nearly half that of their giant neighbour and
less than a quarter of the global average.
The younger generation is a key driver, but last year,
the investment in marketing and advertising ensured the
market was still able to expand, albeit at a slower rate.
Carbonated soft drinks in the country make up under
a fth of volumes, even less than packaged waters. It
is iced teas that are the leading soft drinks category,
accounting for more than a third of sales.
The interest in herbal teas reects a general interest
in products with a perceived health and wellness
attribute. This trend has helped to shape much of the
new product development and is targeted at the more
afuent consumers found in major cities such as Ho Chi
Minh City, Hanoi and Da Nang who have seen disposable
incomes and standards of living rise in recent years.
These consumers have shown that they are prepared to
pay a premium for drinks that tick the right boxes.
teens and EPS growth of nine to
11 percent, said Tim McLevish,
chief nancial ofcer.
The company will continue
to i nvest i n marketi ng and
innovation for the larger regional
power brands, including Oscar
Mayer meats, Jacobs coffee and
Tang powdered beverages. At
the same time, the company will
cultivate local brands, such as
A-1 steak sauce in North America,
Dairylea cheese in the UK, and
Vegemite spreads in Australia,
through exible business models
and nimble marketing.
___________________ Enquiry No: 0704
13
INDUSTRY & MARKET
BUSINESS NEWS
13
UK Sales Of Pies & Pasties Thrive
the use of natural ingredients.
Vivianne Ihekweazu, senior food
and drink analyst, concludes.
___________________ Enquiry No: 0705
LONDON, UK: UK sales of pies and
pasties are thrive in 2009, sales
are forecast to rise to 962 million
(US$1,474,305,560.61) by the end of
the year. In addition, between 2008
and 2009, sales of pies and pasties
increased by around five percent
as Brits were faced with rising food
prices and sought comfort food
items that offered them not only
value for money, but a treat they
could indulge in.
The research carried out by
Mintel, also nds pies are now the
nations favourite snack in the thriving
pies and pasties market overtaking
the classic sausage roll during the
recession. In 2008 some 68 percent
of Brits named the sausage roll their
favourite pie and pasty product,
followed by beef pie (55 percent)
and the cornish pasty (50 percent).
However, it seems the tables have
turned, as the top three pie and pasty
products rank as beef (55 percent),
sausage roll (53 percent) and cornish
pasties 45 percent. Indeed, over eight
in ten (84 percent) have eaten a pie or
pasty in the past 12 months.
There is nothing humble about
future sales, as the market for
pies and pastie is set to grow by a
further 17 percent over the next ve
years to reach a mouth watering
1,123 million by 2017. However, the
state of the economy will have a
significant effect on the future
wellbeing of the market.
While the economic downturn
is currently putting pressures on
nances, with consumers prioritising
their nancial situation over health,
when the economy does recover
consumers are likely to shift their
priorities refocussing on health.
For future growth to stay strong,
manufacturers will also need to
reformulate their pie and pasty
ranges, making them healthier, with
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Your benet competence from grain to pasta. Buhlers unique
expertise covers everything from grain processing to the manu-
facturing of top-quality pasta. Innovative technologies for stor-
ing, cleaning and grinding the grain optimize our and semolina
processing. The solutions, perfected by Buhler, cover the entire
process from dough preparation to drying the pasta and are
characterised by high productivity and raw material exibility.
This comprehensive technological expertise results in efcient
solutions for superior pasta products competence that pays
off for our customers.
Bhler AG, Pasta & Extruded Products, CH-9240 Uzwil,
T +41 71 955 11 11, F +41 71 955 35 82,
pasta@buhlergroup.com, www.buhlergroup.com
The solution behind the solution.
14
BUSINESS NEWS
INDUSTRY & MARKET
Henkel Included In Dow
Jones Sustainability Index
DSSELDORF, GERMANY: For the fourth time
in a row, Henkel has been recognised as sector
leader in the Dow Jones Sustainability World Index
(DJSI World) and the Dow Jones Sustainability Europe
Index (DJSI Europe).
The company took rst place in the Nondurable
Household Products category. The indices list
corporations that follow the principles of sustainable
development in their business operations.
Kasper Rorsted, chairman of the companys
management board, says: It shows that we do far
more than just talk about sustainability for us it is
a principle that is utterly integral to our corporate
philosophy and actions as a company. Sustainability
is one of the salient features of Henkel. And we intend
to further expand the leading role that we have
assumed in this domain.
__________________________________________ Enquiry No: 0706
CALIFORNIA, US: Cereplast, a
manuf acturer of bi o- based,
compostable and sustainable
plastics, has partnered with
Sezersan Ambalaj (Sezersan), a
subsidiary of Asc Group in Turkey,
to produce bio twist lms made
from compostable resins. Said to
be the rst-of-its-kind, the product
will serve as wrap packaging
for a variety of food products
distributed throughout Europe.
Under the terms of the agreement,
Cerepl ast wi l l begi n monthl y
shipments of 100 to 150 metric
tonnes of bio resin in December 2010.
The bio twist film has substantial
form memory capability (dead-fold
behavior) and is heat sealable. The
film may be made into opaque or
semi-transparent, lm-like material.
The bio twist film will be used as
Bio-Based Twist Film Packaging Breakthrough
packaging for a variety of brands in
the food industry in Europe.
This year, Cereplast is on track to
ship 16 million pounds of bio-plastic
resins to customers around the
world, an increase of 400 percent
from last year, in response to surging
consumer and industrial demand
for economically and ecologically
sound, green products.
___________________ Enquiry No: 0708
Environmental Recognition
for Beverage Container
Recycling Efforts
VIRGINIA, US: The Glass Packaging Institute (GPI) has
recognised the Container Recycling Institute (CRI) as a
model website for its achievements in making efforts to
promote glass container recycling for bottle-to-bottle
use. The institute is among the six Friends of Glass
recognised by GPI. The CRI is among the six Friends
of Glass recognised during the second-annual Recycle
Glass Week, September 12 to 18, 2010.
Consumers need to understand the impact they
can have when they recycle glass bottles and jars.
Glass is endlessly recyclable and there are big energy
savings when recovered glass is used to make new
bottles, says Joseph Cattaneo, president of the GPI.
We thank the Container Recycling Institute for creating
glass container recycling awareness, and hope this
recognition will call attention to the value of glass
container recycling and ultimately help us reach
the goal of using 50 percent recycled glass in the
manufacture of new containers by the end of 2013.
Recycle Glass Week is an awareness event aimed
to educate consumers about the environmental
benefits of glass bottle recycling and encourage
participation in recycling glass to help save energy,
reduce greenhouse gas emissions and facilitate the
industrys nationwide goal of using 50 percent recycled
content in the manufacture of new glass bottles and
jars by the end of 2013.
_________________________________________ Enquiry No: 0707
14
15
INDUSTRY & MARKET
BUSINESS NEWS
15
Global Ice Cream Market Prots In
Frigid Economy
CHICAGO, US: According to Mintel Global Market Navigator
(GMN), ice cream retailers are scooping up the prots despite a
chilly economy, as the combined value of the top ve European
markets (France, Germany, Italy, Spain and the UK) stands at
4.6 billion (US$6.14 billion), up from 4.1 billion in 2008.
Meanwhile, the US ice cream market is expected to reach
US$6.8 million in 2010.
Premium lines accounted for nine percent of global ice cream
product launches in the last six months, while economy lines
represented four percent of global launches. Of this, 13 percent of
all product launches had a no additives/preservatives claim.
Packaging developments are focusing on more eco-friendly
or recyclable materials. In the last six months, 13 percent of ice
cream products featured an environmentally-friendly packaging
claim, a six percent increase (in terms of share launches) on the
previous period, with actual launches doubling.
_______________________________________________________ Enquiry No: 0710
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SAEThA, KANSAS uSA 785-281-2133 l NF0@WEN0EF. C0M WWW. WEN0EF. C0M
uSA EL0l uM TAl WAN FASl L Chl NA TuFKEY
Since 198b, we've been heing
customers sove robems and
caitaize on oortunities faced
by their businesses.
Seventy-five years ago, a key
answer was a moasses mixer.
Today, the soutions tend to be
more technoogicay comex ~
but our founding edge remains
unchanged.
At Wenger, we innovate to sove
customer chaenges.
AnJ then ue Jo It ngnIn.
Irvertirc t|e rew cricira| sirce 19Jb.
innocoiion is our cnJurin lcocy.
15
DKSH Expands Seafood
Business Into UK
SWI TZERLAND, ZURI CH: DKSHs
seafood business, is expanding in
Europe. Besides the two main markets
Switzerland and Germany, the company
opens i ts thi rd seaf ood of f i ce i n
Wimbledon, London, at the beginning of
September 2010.
The company sources seafood from
South East Asia, with a special focus
on Vietnam, where it operates its own
sourcing team in order to guarantee quality
standards and to comply with quality
requirements set by the major retail and
foodservice companies in Europe.
___________________________ Enquiry No: 0709
16
BUSINESS NEWS
CHINA FOCUS
Bilingual Directory
Of Australian
Products Hit China
GUANGZHOU, CHI NA: The
Australian Made, Australian Grown
(AMAG) Campaign has launched
a directory of Australian made
products available in China.
As trade between both continues
continue to grow, the Directory of
Australian Made Products In China
2010 jointly published with the
AUNEW Group will assist Chinese
consumers to locate Australian
products available in China.
AMAG chief executive, Ian
Harrison says: Many of the
products featured in the directory
carry the Australian Made logo, so
consumers can buy these products
with condence, knowing they are
genuine and authentic.
China is Australias largest
trading partner and trade between
the two nations reached A$83
billion (US$78.3 billion) last year.
___________________ Enquiry No: 0713
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Strong Long Term Out-
look For Chinas Market
LONDON, ENGLAND: The long-term
outl ook for Chi nas food and dri nk
sector remains strong, as reected in the
continued international interest and
investments in the sector. However, the
shorter-term outlook is less positive due
to brewing economic difficulties. This is according to a report by
CompaniesandMarkets.com.
Chinese overheating is expected to lead to a secondary slowdown
in 2011, and is forecasting real GDP growth of 7.5 percent in 2011, with
growth to remain around this level thereafter over the medium term,
slowing industry growth.
Foreign investments continue to poor into Chinas soft drinks
industry, fuelling the sectors growth. In May 2010, PepsiCo unveiled
a US$2.5 billion three-year spending plan for the Chinese beverage
market following the completion of its US$1 billion two-year China
investment package, due to nish later this year.
In July 2010, retail giant Carrefour was successful in acquiring a
controlling 51 percent stake in Hebei-based hypermarket operator
Baolongcang for an undisclosed sum.
BMI expects a secondary slowdown in the Chinese economy,
coupled with elevated risks of a bursting of the countrys property
bubble. In addition, brewing inationary pressures could weigh on
Chinese consumption as shoppers tighten their purse strings and restrict
spending on consumer goods. Over the medium term, a slight erosion
of Chinas export competitiveness is expected as a stronger yuan and
increasing wage pressures take effect.
______________________________________________________________ Enquiry No: 0712
16
sweeteners, reduced and zero
calorie beverages and food products
mainly for the Chinese market.
GLG has received an initial
purchase order under this supply
agreement for US$12.6 million for
delivery within the 2010 scal year.
Dr Luke Zhang, chairman and
CEO of the company says: Starting
last year, we have focused on the
Chinese market, which is one of the
fastest growing sweetener markets
in world. More recently, from 2002
VANCOUVER, CANADA: GLG Life
Tech Corporation has signed an
exclusive five- year renewable
supply agreement with Fengyang
Xi aogangcun Yongkang (FXY)
Foods High Tech for the latters
full range of stevia extract products
within China.
FXY is a privately held Chinese
company based in the Xiaogang
region in Anhui province. It produces
consumer products including
stevia and stevia/sugar tabletop
to 2009, the food industry in China
kept 23 percent average annual
growth rate and in 2009, the total
revenue reached RMB 4.7 trillion
(US$693 billion). We expect Chinas
food industry will continue its fast
growth for the next 10 to 20 years,
when the Chinese middle class
population begins to increase.
Song Xiankun, chairman and
president of FXY says: We expect
to launch over 30 beverage and food
products using the stevia extracts
before the end of this year and
believe that stevia, will be warmly
welcomed by Chinese consumers.
___________________ Enquiry No: 0711
GLG Life Tech In Agreement For US$12.6
Million Purchase Order
17
SCIENCE & INNOVATION
BUSINESS NEWS
17
Probiotic Bacteria Change Gene Activity In Human Intestines
medicines inuencing the immune
system in a positive manner and
medicines lowering the blood pres-
sure. Based on this resemblance to
medicines there might be new areas
to discover for the application of
probiotics, Mr Kleerebezem thinks.
____________________ Enquiry No: 0714
EDE, THE NETHERLANDS: Drinks
with probiotic bacteria change the
activity of the genes in the small
intestine. This is the conclusion of
research carried out by NIZO Food
Research, Maastricht University,
UMC St Radboud and Wageningen
UR wi thi n the f ramework of
TI Food And Nutrition.
The ndings have been published
in the American journal PNAS.
Cellular reactions in the mucosa
of the humane intestine after
consuming drinks with probiotics
have been identied.
Seven healthy volunteers drank
dairy drinks with three different
types of probiotic bacteria, each
drink containing ten billion bacteria.
Si x hours af ter consumpti on
of these drinks, biopsies were
taken from the upper part of the
small intestine (duodenum) for
genetic research.
The biopsies were taken by
an endoscope brought into the
mouth and stomach. The seven
volunteers had to drink all three
priobiotic bacteria drinks or a
sports drink without bacteria
(placebo) with a time period in
between of two weeks.
Genetic research of the mucosa
biopsies shows a change in the
activity of hundreds of genes after
drinking the bacteria drinks. The
moleculair pathways that were
found show much resemblance to
the pathways that certain medicines
cause in the human body.
Michiel Kleerebezem of NIZO
food research explains: Probiotics
cause a local reaction in the mucosa
of the small intestines. These
effects are similar to the effects of
components that the pharmaceutical
industry applies to medicines,
but less strong. This concerns
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BUSINESS NEWS
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US Organic
Products In
S Korea Remain
Open Through 2012
MASSACHUSETTS, US: The Korean
Ministry of Food, Agriculture,
Forestry and Fisheries (MIFAFF)
is expected to extend its current
organic labeling regulations
for imports until end of 2012,
allowing continued access by
US organic companies to export
organic food products to Korea.
This is wonderful news,
particularly given the current
economic climate. With this
extension, the US organic sector
can expect uninterrupted trade
with Korea equalling about US$55
million in US organic exports to
Korea per year, said Christine
Bushway, executive director
and CEO of the Organic Trade
Association (OTA). She adds:
Equally important, this extended
time frame gives the US organic
i ndustr y the conf i dence to
expand its product lines and
sales strategies for the rst time
since 2008.
The organic industry, through
OTA, and US Department of
Agriculture (USDA) ofcials had
requested the extension of the
labelling requirement provided
under Koreas Food Sanitation
Act that had been scheduled to
be withdrawn at the end of 2010.
MIFAFF is continuing to tighten
its domestic organic regulations
to integrate its certication pro-
grams for agricultural products
and processed foods into one
unified program, and to apply
ISO Guide 65 to the accreditation
of certication agencies.
_________________ Enquiry No: 0716
18
Milk Research Could Help Reduce
Heart Disease
READING, UK: The University Of
Reading has been awarded a grant of
almost 300,000 (US$469,942.88) to
investigate how unhealthy saturated
fats in cows milk can be reduced.
The project, funded by the Diet
And Health Research Industry Club,
will examine the potential of feeding
cows with oilseeds and novel types
of fat to replace saturated fats in
their milk with other more healthy
fats. Some of the work will be done
with commercial dairy cows, but
will be linked with studies involving
dairy cows in the universitys
research facilities.
Research cows will be used for
detailed studies into new approaches
to replace saturates while minimising
the possibility of increasing trans
fat production. Researchers will
then assess the potential health
benefits for people who consume
reduced saturate dairy products with
particular regard to those at risk of
coronary heart disease or strokes.
A further benet of changing the
cows diet is the likely reduction
in the amount of methane gas
produced. Professor Ian Givens, of
Food Chain And Health Research
in the School Of Agriculture, Policy
And Development, said there is
evidence that replacing a proportion
of the saturated fats in milk with
mono or polyunsaturated fats does
improve cholesterol levels.
Professor Givens said: This
project will examine the potential
of approaches to reduce saturated
fats in milk and will assess the
health benets of such foods. Such
changes to the diet of the dairy cow
may also have another positive
effect as they are likely to reduce
the amount of methane, a potent
greenhouse gas, produced by the
cow thus reducing the carbon foot-
print of milk. Effects on methane
will also be studied in the project.
The study, Reducing saturated
fatty acids in the food chain through
alteration of milk fat composition,
will last three years.
_________________ Enquiry No: 0715
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Always the right choice
www.wolf-pack.de
Wolf Verpackungsmaschinen GmbH
Bettenhuser Strae 3
35423 Lich-Birklar
eMail: contact@wolf-pack.de
19
BUSINESS NEWS
19
Making Good Taste Measurable
project is to predict market-relevant
and objective sensory quality
factors of raw materials, as well as
of intermediate and end products,
with the aid of data synthesis from
chemical analysis and human
sensory assessment. KosaDat is
the abbreviation of the projects
full name, which is Correlation
Of Sensory And Analytical Data.
The consortium also comprises
of Bremer Hachez Chocolade, a
chocolate manufacturer, and the
Fraunhofer Institute for Algorithms
and Scientic Computing (SCAI) in
Sankt Augustin.
Using methods taken from the eld
of articial intelligence, a sub-topic
of informatics which is concerned
with the automation of intelligent
behaviour, the data sets keyed into
the database system are processed
in such a way that interconnected
substance and sensory patterns can
be automatically identied.
The IT processes applied learn
the pattern recognition first of all
through chocolate samples, the
chemical and sensory profiles
of which are known. This makes
a continuous improvement of the
process possible in order to predict
reliably the quality of the chocolate,
consumer acceptance, as well as
sensory perception solely on the
basis of the chemical prole.
____________________ Enquiry No: 0717
BREMERHAVEN, GERMANY: A
method to determine the taste
interaction between the individual
components i n our nutri ti on
is currently being tested at ttz
Bremerhaven in the KosaDat project
funded by the Federal Ministry Of
Economics And Technology.
Behind the project idea is the
development of a method for the
computer- assi sted predi cti on
of sensory parameters such as
taste, smell, and texture, as well as
consumer acceptance. This should
be made possible solely through
knowledge about the chemical
composition of a product.
Dark chocolate is the consortiums
rst test model. The objective of the
19
20
PRODUCT HIGHLIGHTS
Arla Food Ingredients: Egg-Free Glaze
Arla Foods Ingredients has introduced an egg-free glaze that
gives a long-lasting shine and golden colour to baked goods.
The Multilac BK1111 is an E-number free and natural alternative
to liquid pasteurised egg, typically reducing raw material
costs by 10 to 30 percent.
The adhesive effect also holds toppings such as sesame
and poppy seeds in place. According to the company, in most
cases, bakers can leave product labels unchanged when
switching to the product. The natural ingredients in the glaze
are typically already part of the formulation.
Preparation process is just to mix the instantly soluble
powder solution with water, and the egg-free glaze is ready
for use.
_______________________________ Enquiry No: P720
Ocean Spray: Dried Cranberries
Ocean Spray has expanded its fruit ingredient portfolio with the
launch of a new fruit sweetened dried cranberry. The sweetened
dried cranberry (SDC) offers the same processing advantages
as the companys soft and moist SDC, while removing the need
to call out sugar as an ingredient.
The dried fruits bring attractive points of colour, taste and
a healthy prole to nished products such as cereals, trail mix
and baked goods. It is also highly process tolerant and easy to
incorporate into the production process, the cranberry represents
a new way to innovate in mature product categories.
The SDCs are dried to a specic moisture specication,
depending on the characteristics desired. Made from real fruit,
the ingredient lends fruit appeal while delivering the whole-body
health benets associated with the cranberry.
_______________________________ Enquiry No: P723
DD Williamson: Acid-Proof
Caramel Colour
DD Williamson has developed an acid-proof, certied organic
caramel colour. The product provides stability below pH 2.5 and
in alcohol up to 65 percent alcohol by volume.
Caramel colour 820 provides an option for developers of
organic avours, beverages and foods to use an acid-stable
caramel colour in formulations. It is minimally processed and
demonstrates stability in acid.
Customers using the colouring can label organic caramel
colour on ingredient declarations in the US and also meet the
requirements of Canadian organic regulations.
_______________________________ Enquiry No: P721
Lesaffre: Probiotic Yeast
Lesaffre Human Care presents a probiotic yeast, Lynside
Pro GI+, for people suffering from intestinal discomfort and
Intestinal Bowel Syndrome (IBS).
The clinically tested probiotic yeast is a Saccharomyces
cerevisiae yeast that acts on intestinal discomfort. A probiotic
yeast clinically tested on an IBS model for digestive comfort
and the modulation of intestinal pain. These trials have
demonstrated that the strain survives transit through the
gastrointestinal tract, has anti-inammatory properties, and
reduces the perception of intestinal pain.
_______________________________ Enquiry No: P722
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Beck Automation: Thin-Wall Cups
Beck Automation has developed a thin-wall cup made from
highly transparent polystyrene in which the decoration is
visible from both out- and inside. The Swiss IML automation
experts have set a new
benchmark for four cups
per shot with a cycle time
of 3.0 seconds.
The hi gh- s peed
results from the interac-
tions within a production
cell made up of a Netstal
Elion 1750-840 injection moulding machine, cooling technology
from EF Cooling and a mould supplied by Glaroform. The
plasticising unit in the injection moulding machine charges
the four-cavity mould with a shot weight of 41 grm. The single
thin-wall cups have a wall-thickness of 0.5 mm and a net
weight of 10.25 grm.
The automated unit handles the labels from the label
magazines by means of horizontal lateral movement, inserts
the labels in the cavities and after injection takes out the
nished cups from the mould.
_______________________________ Enquiry No: P726
PRODUCT HIGHLIGHTS
Flexicon: Bag
Dump System
The Bag Dump System from
Flexicon collects dust generated
during manual dumping and
compaction of bags, and conveys
bulk material downstream.
The unit is intended to reduce
material waste and eliminate the need to clean a remote
dust collection site, while protecting workers and preventing
plant contamination.
The bag-dump-station portion of the system collects dust
generated during manual tipping and compaction of bags by
means of a high velocity vacuum fan that draws dust away from
the operator onto two cartridge lters. An automatic reverse-
pulse lter cleaning system releases short blasts of compressed
air inside the lters at timed intervals causing dust build-up
on the outer surfaces to fall into the hopper.
The fully enclosed, exible screw conveyor handles free
and non-free-owing bulk materials ranging from large pellets
to sub-micron powders, including products that pack, cake,
seize, smear, uidise, break-apart or separate, with no separation
of blended products.
_______________________________ Enquiry No: P727
Stiebs: True Pomegranate
Stiebs, a natural and functional ingredient producer, has a
product line directed at the health, wellness, cosmeceutical
and functional food markets.
The companys True Pomegranate line includes pomegranate
extract and pomegranate oil, and is made from 100 percent
California pomegranates. The extract and oil can be used in
food, beverages, and supplements. Other products in the line
are currently in development.
_______________________________ Enquiry No: P724
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Cama: Loading System
Cama has developed a compact Monoblock loading system,
designed to handle products in primary packs such as ow
wraps, exible bags, cartons, trays, tubs and tubes. The primary
packs can be loaded into top load cartons, open trays including
plastic RTP crates and top loading corrugated board cases.
The system has a reduced footprint (less than four metres
in length and two metres width) and is fully servo-motorised.
Available in two different versions, the system can achieve a
production speed of 50 or 100 packs per minute.
Loading unit size changes can be carried out by the operator
automatically, supported by servo-motor controls and without
tools. Automatic recognition of the various piece sizes is possible
with Automatic Sizeparts Recognition (ASR), along with accurate
replacement and quick line restart.
_______________________________ Enquiry No: P725
Equipment
22
PRODUCT HIGHLIGHTS
Nordenia: Stand-Up Pouch
The Steinfeld plant of Nordenia Deutschland Halle presents
the NorSpoutBag. Along with all of the typical advantages of
a quality, exible packaging solution, the stand-up pouch also
features a centered opening with a screw-cap integrated into
the pouch top.
The convenient handle on the back makes the product easy
to carry with just one hand. It can be used for a wide range of
applications, such as liquid products.
_______________________________ Enquiry No: P729
SIG Combibloc:
Carton Pack With
Less CO
2
Combibloc EcoPlus, developed by
SIG Combibloc, is an aseptic carton
pack for liquid food that cuts down
CO
2
by 28 percent compared to
a one ltr carton pack of the same
format, thanks to a cardboard
composite. The carton contains
more than 80 percent wood bre,
which is obtained from wood, a renewable resource.
In a lifecycle assessment, the CombiblocSlimline 1,000 ml
format was thoroughly examined. The comparison of the two
types of carton packs with respect to CO
2
balance beginning
with the acquisition and processing of the raw materials to
produce the packaging material and including the manufacture
of the carton packs, to the nal manufactured carton sleeves
leaving the production plants shows that with the product,
CO
2
can be reduced by 28 percent.
_______________________________ Enquiry No: P731
Multivac: Traysealer
The traysealer T800 from Multivac will be presented in an
integrated line with a denester, a MR292 direct printing system,
a check scale and integrated metal detector and a top / bottom
MR335 TQ labeller.
The sealed and labelled trays are assembled with an
H130 handling module in boxes, which are then labelled with a
MR313 SE box labeller.
The traysealer attains a throughput of 120 standard trays
per minute with a six-function die.
_______________________________ Enquiry No: P728
Sidel: Energy
Saving Cap
Feeder
With the Aidlin Eco by Sidel,
cap f eedi ng combi nes
energy savings, high speeds
and ergonomics. The cap
feeders takes aim at energy
consumption and is not
only for cap propulsion
but also for ejection of off-
spec caps.
It can process at caps
at more than 120,000 caps
per hour. Cleats linked together by an articulated chain carry
the caps gently from a large storage hopper towards an
adjustable speed bump, which inclines the cleats and causes
poorly oriented caps to fall by simple gravity.
Its consumption, including the off-spec cap ejection
system, was cut by a factor of more than 10, compared to the
standard compressed-air cap feeder, and by a factor of ve,
compared to the ventilated-air cap feeder. It has an installed
power of 0.7 kW.
_______________________________ Enquiry No: P730
Equipment
23
PRODUCT HIGHLIGHTS
KHS: Human Machine Interface
Operator Concept
KHS, international manufacturer of filling and packaging
systems for the beverage trade, has developed the Human
Machine Interface (HMI) machine operator system, in close
collaboration with the Fraunhofer IAO Institute. The graphic
design of the interface is
the work of the Projekttriangle
Design Studio.
One of the advantages
of the HMI is that the old
het er ogeneous machi ne
operator interfaces found on
any one production line have
been combined to form a uniform system. This means that
both individual machines and entire production lines can be
controlled and monitored on a single interface.
The HMI allows user proles to be accessed with an ID card,
displaying relevant data to specic individual users. There is
also the user-friendly machine operator prompting, which with
its simple buttons, coloured graphics, icons, and interactive
handling instructions is more or less self-explanatory.
_______________________________ Enquiry No: P733
Prentice Hall:
Dynamic Supply
Chains
In the book Dynamic Supply
Chai ns , publ i shed by
Prenti ce Hal l , renowned
international expert John
Gattorna gives a model for
supply chains that will help
readers get closer to their
customers and suppliers,
and set their business on a new path to growth.
This edition is updated to include the impact of the recession
plus ve new chapters, including creating appropriately aligned
strategies; new and efcient organisation designs; and the
forgotten half of the equation, supply-side supply chains. It
shows readers how they and the whole leadership team can
drive the activity necessary to create a truly customer-focused
business and includes diagnostic tools to help them assess
how aligned their business and supply chains are with their
markets and customers.
_______________________________ Enquiry No: P735
Crowcon: Flameproof Gas & Fire
Detection Control Panel
Crowcons Vortex range of multi-channel gas and re detection
control panels has been extended to include an ATEX certied
Exd Flameproof version, which can be used in zone 1 and zone
2 hazardous areas.
Capable of monitoring up to 12 gas detectors, it is also
compatible with smoke/heat and flame detectors and up
to three of its input channels can be used for re detection.
Each channel has one fault and three alarm levels which can
be combined to trigger up to 32 output relays, allowing
connection to a range of external alarms and safety devices
such as fans or valves.
\
_______________________________ Enquiry No: P734
Equipment
Wenger: Enhanced Sanitary Dryer
From its inception, Wenger Enhanced Sanitary Dryer was
designed for more than drying and cooling. As the name implies,
it was also engineered for greater sanitation; less potential for
cross-contamination and bacteria build-up, and a reduction
in the amount of
production time
lost to downtime.
Initial design
criteria stipulated
that no internal
horizontal surface
could be larger than
five by five mm,
unless absolutely
necessar y ( i e:
pans, oors, etc.).
The standards also called for a minimum 30-degree slope on all
internal ledges, as well as the elimination of cracks and crevices
in which fines and material could collect. Of course, less
accumulation of material also means quicker, easier cleaning.
Cleaning is also made faster by increasing clearances,
eliminating potential spillage and adding seals.
______________________________ Enquiry No: P732
Aseptic Technology:
Differentiation
Towards
Propelled by the global need for safe food distribution,
the aseptic category has grown tremendously since
the rst aseptic food products were commercially
introduced over ve decades ago. By Bozena Malmgren,
senior dairy technologist, Tetra Pak
Diversication
THE need for food product
diversification has become a
driving force in the development
of the aseptic technology. Or,
are the developments in aseptic
technology driving product
diversication, enabling greater
quality differentiation, and
production optimisation by
increasing the versatility and
efciency of aseptic processing
and packaging solutions? The
most likely answer seems to
be both.
The continued rapid growth
of the aseptic segment is mainly
driven by emerging markets in
Asia and South America, where
cold chain distribution is not
a viable option.
Achieving a shelf life of six
months or more without refri-
geration or preservatives, the
technology enables safe and
efficient food distribution at
ambient temperatures. And even
where efcient cold chain infra-
structure is in place, it provides
manufacturing and distribution
benefits, as well as significant
opportunities for the future.
Moreover, in markets where
fermented products are a key
segment, technology such as
long-life drinking yoghurt enables
further product diversication,
greater consumer appeal and
more efcient production.
In short, being competitive
in todays food and beverage
industries requires a combination
of product diversification and
quality differentiation, as well
as technology development
and production optimisation, to
maximise output while minimising
costs and environmental impact.
The future of aseptic techno-
l ogy i s devel opi ng i n thi s
direction, driven on the one
hand by consumer demands for
greater selection, convenience,
quality, natural and healthy
products plus environmental
sustainability, and on the other
by tighter margins and growing
environmental responsibility in
the industry.
ENABLING PRODUCT
DIVERSIFICATION
From its beginnings in the
production of UHT milk, aseptic
technology has grown to cover
a variety of products, including
dairy beverages, teas, chunky
soups, sauces, dressings and
more. Now, continued demand
for product di versi fi cati on
is an important factor in the
development of the technology.
In fact, the main challenge
facing the food industry today is
how to manufacture a wider range
of products while remaining cost-
efcient.
As such, aseptic processing
and packaging lines need to offer
high exibility, with opportunities
for producers to streamline their
production, while simultaneously
increasing and diversifying the
number of different products.
Commercial success also depends
on the ability to switch quickly
from one product to another and
offer what the market needs. The
latest developments in aseptic
technology make this possible.
The most cost- ef f ecti ve
method of UHT processing, as
well as the most exible in terms
of different products, is indirect
heating based on plate or tubular
heat exchangers. Combining
ef f i ci ency wi th versati l i ty,
systems based on i ndi rect
heating are generally preferred
(eg: tubular based systems)
for UHT processing of milk,
avoured milk products, cream,
yoghurt drinks, other fermented
beverages, juice, nectar and tea.
Direct heating processes,
on the other hand, are based
on direct contact with culinary
steam, via either injection or
Contact:
Cognex Singapore Inc. | Tel: +65 632 55 700 | sales@cognex.com.sg
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Which makes using Cognex an easy choice.
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more cost-efficient the result
would be. The development of
aseptic technology has led to
unprecedented levels of efciency
based on high throughput, yet
without compromising food safety.
Moreover, this efciency can now
be achieved while maintaining
very high product quality.
However, high-volume, high-
efficiency production, limits
diversication, as the long runs
cannot include changeovers.
Moreover, the production of the
very highest, premium quality
products involves processing that
cannot reach the same levels of
efciency as high-volume runs.
Consequentl y, f ood and
beverage producers are often
faced with a choice. Ideally, they
will come as close as possible
to achieving both, and the latest
lean as possible, sometimes nd
it helpful to extend their reach
by collaborating with others
on product development. A
supplier who masters both food
technology and engineering can
often enable the food processor
to achieve much more, in view
of the close interaction between
the development of ambient food
products and aseptic technology.
UHT PROCESSING
The highest quality in ambient
foods and beverages depends on
achieving commercial sterility
without impairing flavour or
nutritional value. Todays UHT
technologies include ultra-rapid
heating and cooling to filling
temperature, minimising the heat
load on products.
Mo r e o v e r, s u c h UHT
processing can be included in
production solutions that give
an unbroken aseptic chain with
a short time between the initial
As consumers look for convenient,
high-quality natural products without
preservatives and with an environmentally
friendly prole, aseptic products and
packaging are becoming increasingly
attractive worldwide.
infusion. They enable premium
product quality with continuous,
aseptic processing for heat-
sensitive products such as milk,
enriched milk, cream, formulated
dairy products, soymilk, ice
cream mixes and dairy desserts.
BALANCE IT OUT
With the right system, ne-tuned
to specic production scenarios,
it is possible for producers to
achieve the desired balance
between product quality and
efficiency for products with
varying viscosities, particle
contents, etc. In the prepared food
market, there is great develop-
ment potential, since consumers
are increasingly looking for
ambient products that combine
convenience with quality.
This includes added-value
products, like those fortied with
vitamins and minerals, fibre,
omega-3. This is especially so in
markets that are becoming or have
recently become saturated,
where the focus is shifting towards
quality and product different-
iation. An example is the growth
in both demand and availability
of formulated products.
Product diversification is
also rapidly expanding in the
area of new packaging formats
and shapes. Producers are
increasingly turning to attractive
packages with features that
address consumer demands for
convenience and reect the high
quality and environmental prole
of aseptic products.
EFFICIENCY VS QUALITY
Generally speaking, the greater
the volume of production, the
aseptic technology is enabling
producers to meet growing
consumer demands more
efciently for convenience and
higher quality.
Food and beverage producers
who operate under a great
deal of competitive pressure,
keeping their organisations as
26
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CERMEX Headquarters
87, route de Seurre - B.P.3 - 21910 Corcelles-ls-Cteaux - France
Tel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: contact.us@cermex.fr
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Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - Thailand
Tel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: michel.nigrowsky@cermex.fr
X Versatility in terms of packaging X Advanced accessibility and ergonomics
X Very compact and uniform unit X Patented case extraction system
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Whether its a straightforward project or a
custom design solution for complex projects,
as an expert in end-of-line equipment,
the Cermex team has the ability to successfully
provide a solution to meet your needs.
EXPERT IN CASE PACKING
For more information,
ENTER No: 0740
processing steps and the final
aseptic lling. The result is that
products retain more colour,
texture, taste and nutrition
content than other ambient
manufacturing alternatives such
as canned or powdered foods
and beverages.
All UHT processing quickly
destroys microorganisms without
adversely affecting product
quality, but different products
may need different UHT techno-
logies. A key factor in the quality
of an aseptic product is the
heating method used. And the
choice of the processing system
depends on properties such as
the viscosity and particle content
of the products. Whether the
highly efcient indirect systems
or gentle direct heating systems,
the technol ogy shoul d be
optimised for the food products
being manufactured to enable
high consistent quality.
In-depth studies, such as
recent research i nt o t he
differences in product quality
and flavour in milk processed
with direct steam injection
versus direct steam infusion,
are examples of the level of ne-
tuning optimisation currently at
work in the industry.
OPTIMISING FOR ECONOMY
& ECOLOGY
Meeting consumer demands
for food product diversication
and differentiating quality must
obviously go hand in hand with
the producers ability to achieve
high output, cost efciency and
low environmental impact.
Tight profit margins mean
aseptic technology is being
constantly refined to combine
quality and diversication with
leaner, more optimised operations.
Optimised systems also require
fewer and shorter stops for
cleaning equipment, saving time
and hassle, minimising waste and
reducing the amount of cleaning
agents and water used.
Functions such as aseptic
hibernation mode when the
equipment is not in production,
as wel l as i mproved heat
recovery and regeneration, are
also helping to optimise energy
efficiency. Improvements are
streamline, combining multiple
f uncti ons i n si ngl e uni ts,
eliminating intermediate storage
and other steps that technology
has rendered unnecessary.
Producers of white UHT milk,
f or exampl e, can now cut
processing time from as much
as two days to just a few hours
thanks to technology in which
raw milk is preheated, claried,
separated, standardised and
homogenised in a single un-
broken step before undergoing
UHT treatment.
This eliminates the need for
pasteurisation, pre-treatment
and intermediate storage, which
means less equipment, less oor
space, lower capital costs and
lower operating costs.
THE BRIGHT, AMBIENT FUTURE
As consumers look for convenient,
high-quality natural products
without preservatives and with an
environmentally friendly prole,
aseptic products and packaging
are becomi ng i ncreasi ngl y
attractive worldwide.
Today, it is even possible
to select FSC-certified carton
packaging, making it even easier
for retailers and consumers to
choose responsibly and choose
your products.
Aseptic technology is simply
better in terms of economy
and environment, both when
compared to cold-chain-bound
products and alternative ambient
products such as powders and
canned goods.
Moreover, aseptic technology
development is at the forefront
of the drive towards reducing
water and product loss to zero.
And the advantages of this
technology will grow as the
fi ne- tuni ng for an ambi ent
future continues.
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achieving lower product losses,
minimising pre-sterilisation time,
and eliminating unnecessary
heating prior to UHT treatment,
al l contri buti ng to cutti ng
time, operational costs, resources,
and impact.
Another approach i s to
28
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KEEPING a close ear to the ground on the
developments of the industry, the specialists
for packaging machines are constantly
looking at ways to serve their customers
better by preparing ahead of the market
demand and trends.
Based in Germany, the company, which
also has subsidiaries in the Asia Pacic region,
holds dear to its philosophy on building
packaging machines of high reliability.
For this, they have worked on minimising
technical components and a focus on
durable construction.
Sebastian Wolf, the companys executive
director, shares with Asia Pacic Food Industry
more on meeting customers expectations
and the companys take on upcoming trends
and staying ahead.
What makes the company stand out from
other competitors?
With the design of our vertical form,
ll and seal machines, as well as auger
llers, we always meet the actual requirements
of food safety and hygienic regulations.
Therefore, we always try to be updated with
our machines in term of hygienic designs
and so on.
Regarding the distribution network, we
have sales and after sales service through
subsidiaries in Thailand, Malaysia, Indonesia
and with a manufacturing plant in China,
where we also build vertical form, ll and seal
machines. Due to this network, we are able to
react quickly on any issue in Asia.
We are also always in close contact
with a number of suppliers for packaging
material, in order to keep ourselves updated
on developments in the material sector. We
even build packaging machines catering to
new bag styles. So, if a new bag style is about
to be introduced to the market, we would
already be able to provide the machines
for it.
Tell us more about your research and
development plans.
I am not able to speak about new
developments at this point. We are
planning to introduce two developments in
the upcoming Interpack exhibition next year.
I can tell this much, though. One will
be something in the direction of a new bag
style. The second will be a combination
of primary and secondary packaging in
one machine.
With a focus on
techniques for
fullling industry
expectations and
beyond, Wolf
Packaging gears up
for new product and
machine launches.
By Tjut Rostina
Staying
Ahead
30
What are the trends that we can expect to
sweep the packaging industry within the
next ve years?
The trends we are currently facing
always have to do with saving packaging
costs or recyclable packaging material.
However, this will still need time for
development by the machine manufacturers
and the packaging material suppliers.
From my point of view, the ultrasonic
sealing for the primary packaging will be
one of the trends to look out for in the future.
At the moment, it is already use within the
liquid packaging sector. But I guess, it will
step into dry packaging as well.
What is the market outlook and expansion
plans for the company?
In terms of plant, we are planning to
extend the German headquarters in
2011 to approximately 2,000 sqm.
There are definitely territories where
we would like to do more in the future.
Just two years ago, we started with our plant
in China and it takes time to build up a solid
base to work from.
one supplier. Therefore,
we have to take care
of other equi pment
as well.
How do you cope with
these challenges?
These changes
started to take
place a few years ago
already. But they are
getting stronger every year. To react to these
changes, we have built up strong partner-
ships, with companies all over the world,
so as to provide the customer whatever he
needs through the approved Wolf network.
What is the companys forecast for 2011?
It seems that the upcoming year will
be as good as the last two years for
the company. We already took orders for
2011, and this is just the middle of 2010.
So I am very condent that we are able to
keep to ourown target.
ENTER No: 0741
What are the current challenges facing
the company now?
The current challenges we are facing are
that we are slowly stepping into product
areas, which are a bit different from our main
business. This is because customers are
more focused on getting everything from just
31
Sebastian Wolf, executive director, Wolf Verpackungsmaschinen
SINCE the beginning of 2010, an
aseptic UHT product treatment
system has been up and running
at the Hyosung Group in South
Korea, integrated into an installed
aseptic PET bottling line from
another manufacturer.
The group is a chaebol, a
t y p i c a l S o u t h K o r e a n
conglomerate, of the type char-
acterised by unusually broad
diversication. The countrys 30
largest conglomerates account
for approximately 90 percent of
Korean GDP.
The group is one of the 30
largest, with its approximately
17,000 employees and a turn-
over of seven trillion Won (US$6
billion). Like its counterparts,
it serves an enormously broad
spectrum of the market: its
subsi di ari es operate i n i n-
numerable different sectors.
The packagi ng arm i s a
converter of PET containers for
the beverage industry, and in
2003 was the rst manufacturer
to develop a multilayer PET
container for beer bottling.
The company operat es
four PET production facilities
in Daejeon, Jincheon, Yangsan
and Deoksan, exports preforms
and PET containers to Japan in
addition to covering the Korean
market, and sells its wares in
Beijing, China.
Its product portfolio includes
pressure-resistant and non-
pressure-resistant hotfill PET
containers, plus multilayer bottles.
CO-PACKAGING FOR ASEPTIC
PRODUCTS
I n 2007, at i ts f aci l i ty i n
Kwanghaewon, the company
took its first step towards co-
packaging for aseptic products
by commissioning its rst aseptic
bottling line for tea, tea-based
mixed drinks, latte and other milk-
based mixed beverages, which
with their low-acid pH value
Installation of an aseptic
UHT system that is not
linked to the installation
of an aseptic lling
monobloc in South Korea.
By Dr Matthias Weinzierl,
VP of Processing II
Department, Krones AG
As A Process Solution
System
Case Study:
Aseptic
react with particular sensitivity
to microbiological spoilage.
After all, emphasises the plant
manager in Kwanghaewon, BK
Lee, the company in South Korea
tackled aseptic lling of sensitive
beverages, whereas generally the
preferred option is to hotll them.
Aseptics is much gentler on
the products, and preserves the
vitamins more effectively, thats
something we have to get across
to consumers in South Korea.
In order to communicate to
prospecti ve customers the
differences between aseptic
and conventional lling, and to
highlight the advantages of
aseptics, the company simul-
taneously launched the Asepsys
logo on the market, which appears
on the labels of the beverages
bottled using this method.
UHT SYSTEM INDEPENDENT OF
FILLING TECHNOLOGY
As the line of business proved
successful, a second aseptic line
was commissioned from the same
Japanese manufacturer at the
beginning of 2010.
A major success for the
process technology, enabling
Krones to not only supply its
aseptic UHT system to Korea,
but also to place its stand-alone
UHT system worldwide that is
not linked to the installation
of an aseptic filling monobloc.
The system as a whole has been
designed for a maximum output
of 24,000 ltr an hour depending
on the viscosity of the product
involved, however, the output
can also be reduced to as little as
9,720 ltr an hour, which gives the
system great exibility.
It is able to handle a wide
diversity of different products,
like Korean tea mixtures, fruit
juice, soy milk, cow milk, latte
and other mixed drinks based on
milk, coffee and tea.
On this aseptic line, for which
the blow-moulding machine
and the air conveyors were also
supplied, the packaging company
handles around 30 different
containers, from round to square
shapes, from transparent to
coloured. On the line, were
bottling 20 different tea blends
alone for various customers,
and 15 different kinds of latte,
emphasises BK Lee.
South Koreans are particularly
fond of cornsilk tea. In 2009,
the ratio between tea products
and their milk-based counter-
parts on the first line was still
The tank system for
aseptic lines serves to
provide intermediate
storage and buffering
of products undergoing
treatment.
33
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Conveying A Higher Standard
TO IMPROVE PRODUCTIVITY IS GLORIOUS
When your machines stop working, maybe all your
people stop working. But, when you install the
most reliable conveyor belts available, you make
money because your factory is more productive.
Cambridge International has been making conveyor
belts for 100 years and are the standard by which
all others are judged for quality and long life.
U.S.A. China SE Asia
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ENTER No: 0742
at 85:15 percent. For 2010, we
expect a change to about 70:30
percent, because the latte and
milky-tea products are gaining
steadily in popularity.
SYSTEM MODULES
The system comprises of the
following modules: media inter-
face, deaerator, homogeniser and
shell-and-tube heat exchanger,
lot more frequently, comments
Lee. From the UHT system, we
expect to get signicantly faster
beverage changeovers, because
here the monitoring and control
options are more effective.
The heating process used by
the system can be controlled
either with a high-precision
temperature control system or
a sliding PU control. The aseptic
by distributing the product
homogeneously over the entire
inner surface of the tank.
As such, in the vacuum
phase, the product is distributed
pa r t i c ul a r l y g e nt l y a nd
efciently without any foaming.
The deaerat or s compact
system design enables only a
small quantity of product at
a time to be processed in the
system, achieving excellent
deaeration values.
The vacuum i s matched
automati cal l y to the i nl et
temperature of the product as
it enters the deaerator, assuring
optimum deaeration values and a
high level of heat recovery, since
a corrective heater or cooler can
be dispensed with.
The tank system for aseptic
l i nes ser ves t o provi de
i nt ermedi at e st orage and
buffering of products undergoing
treatment, which is particularly
important for a harmonised,
ne-tuned production sequence.
The vacuum-proof tank is supple-
mented by a valve rack with
aseptic product valves, sterile
vapour seals, and the requisite
process gas ltration unit.
DEVELOPMENT POTENTIAL
The plant manager was satised
with the installation and com-
missioning phases. Even during
installation, for example, the
team implemented the Korean
language in the touch-screen,
maki ng thi ngs a whol e l ot
easi er f or our operat ors.
Communication with the team
was really good.
He added: The market for
aseptically filled beverages is
in its infancy still in Korea. I am
condent that theres enormous
potential for development here.
plus an aseptic buffer tank,
which holds the UHT-treated
beverages in readiness upstream
of the ller.
In addition to teas and lattes,
the company also bottles fruit
juices, including products with a
bre content. For the beverages
with a bre content, a shell-and-
tube heat exchanger is required:
the model used in the system is
suitable for coping with bres up
to a size of 1 x 1 x 10 mm. Using
a shell-and-tube heat exchanger
instead of a plate model also makes
product changeovers easier for
us, since in future we shall be
running product changeovers a
intermediate cleaning routine
for the heat exchanger, using
causti c, can be performed
without interrupting production
at the aseptic filler, since this
machine is supplied from the
aseptic buffer tank.
PRODUCT LOSSES ON THE LOW
A collecting system for mixed
phases, the integrated buffer tank,
plus automatic output adjustment
from 100 to 40 percent of the
rated gure, all help to minimise
product losses and maximise
cost-efficiency in the event of
uctuating production at the up-
stream or downstream systems.
The deaerator used in the
UHT system prevents quality
impairments in the product due
to gases, particularly oxygen.
Vacuum deaeration is achieved
The system is able to handle
a wide diversity of different
products, like Korean tea
mixtures, fruit juice, soy milk,
cow milk, latte and other
mixed drinks based on milk,
coffee and tea.
34
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Sweet taste still remains a pleasant experience,
but is now much more varied in its composition.
By Brad Meyers, The NutraSweet Company
Right
Blend
Sweeteners:
The
IN recent years, food products sweetened with a
single sweetener are being supplanted by those
using multi-sweetener blends. While blends are
becoming more commonplace for many reasons,
two of the key drivers in product development are
taste and economics.
In the sugar-free and mid-calorie markets,
sweetener blends are primarily being employed
for their taste advantage. However, high potency
sweeteners are also finding their place in
products sweetened primarily with sugar as a tool
to reduce cost.
As food has become more abundant and the
forager has transformed into a consumer, complex
food choices (well beyond what is simply needed
to survive) have become the norm. As such, product
developers have equipped themselves with more
tools to develop foods and beverages to entice
the consumer.
T
a
t
y
a
n
a

P
o
s
t
o
v
y
k
,

D
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,

U
A
E
SWEET EXPECTATIONS
Sweet taste still remains a pleasant experience,
but is now much more varied in its composition.
Many products are being formulated with a blend
of several sweeteners, nutritive and/or non-
nutritive, to deliver the taste consumers expect
while achieving other goals.
Consumers expectations for sweetness typically
comprise the quality and functionality of sucrose.
Not only is sugars sweetness potency used for com-
P
a
t

H
e
r
m
a
n
,

B
e
l
g
i
u
m
parison with other
sweeteners, but so is
its temporal prole,
that is, the timing in
which the sweetness
is perceived.
Although alter-
nat i ve nut r i t i ve
sweeteners have
replaced sugar in
some markets (for
example, high fruc-
tose corn syrup in the US beverage
market), it still remains the most frequently
used sweetener.
A commonly overlooked attribute of
sugar is its functionality beyond sweetness.
Sugar provides texture, browning, moisture,
body, and many other important qualities
to foods and beverages.
As such, in discussing high potency
sweeteners, it must always be recognised
that these ingredients will not replace any
of sugars functionality beyond sweetness.
However, this lack of other functionalities
has obviously not greatly limited these
ingredients use in the market.
36
quality that consumers demand. Although some
sweeteners render a clean, sweet taste, the timing
by which that sweetness is released or its overall
quality may differ from sucrose.
Furthermore, some high potency sweeteners
may potentially deliver an additional negative
taste. For example, saccharin has been noted
to leave a bitter aftertaste when used at
high concentrations.
Other off-tastes commonly associated with high
potency sweeteners are sour, metallic, and licorice.
Clearly then, adding these off-avours to a food or
beverage are not desirable. Because most of these
off-flavours are perceived when the sweeteners
are dosed at high concentrations, it stands to
reason that if several sweeteners are used at lower
concentrations, fewer of these off-avours will be
perceived in the product.
Luckily, a number of sweeteners are available to
the product developer to choose from. These can be
blended to overcome the hurdles needed to deliver
C
h
r
i
s
t
i
a
n

S
e
t
i
a
w
a
n
,

S
u
r
a
b
a
y
a
,

I
n
d
o
n
e
s
i
a
A
y
h
a
n

Y
i
l
d
i
z
,

T
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e
y
potassium (K), aspartame, cyclamate, neotame
saccharin, and sucralose.
However, it should be noted that not every one
of these sweeteners is approved for use in every
market, and in some markets the sweeteners have
specic maximum use levels. These sweeteners are
typically described as tasting like sugar.
Nonetheless, as consumers have learned, sugar-
free products do not taste exactly the same as
those sweetened with 100 percent sugar. If they did,
inexpensive high potency sweeteners would have
usurped the higher priced sugar products entirely.
What this like sugar description actually means
is that these ingredients taste sweet. However, there
are clear differences among these sweeteners
taste quality, temporal prole, and functionality.
Moreover, all of the above-mentioned sweeteners
are at least an order of magnitude (if not several
orders of magnitude) sweeter than sugar, and
therefore used at much lower concentrations; hence
the moniker high potency.
TASTE ABOVE ALL
Taste appears to be the number one driver in
consumers selection of food products. Therefore,
the developer must not only deliver the type of
product the consumer desires, but also deliver a
taste that is not just merely acceptable.
High potency sweeteners, used singularly, have
been demonstrated to deliver an adequate level
of sweetness, but not necessary the sweetness
the taste consumers expect without compromise.
The sugar-free beverage market includes many
products made with a combination of high potency
sweeteners, and some with as many as four or ve
sweeteners in a single product.
LIKE SUGAR
The most commonly used high potency sweeteners
in the global market place today include acesulfame
37
Each of these sweeteners has a unique temporal
prole, potency range, technical advantages and
drawbacks. For example, acesulfame-K has a very
quick sweet onset, whereas cyclamate has an early-
middle sweet onset.
Sucralose is very soluble in water, whereas
aspartame is only sparingly so. Neotame can
be used to mask bitter aftertastes, whereas
saccharin can provide bitterness if used in too high
concentrations. Additionally, each sweetener has
a different cost in use, with some being more cost
effective than others.
Clearly, no high potency sweetener can mimic
the functionality of sugar outside of providing
sweetness. Furthermore, none will mimic sucroses
temporal profile exactly. However, when two or
more sweeteners are blended in the proper ratio,
a better approximation of sugars temporal prole
can be achieved.
For instance, blending the quick upfront
sweetness of acesulfame-K with the later sweetness
of neotame can achieve a well-balanced sweetener
prole. This blending of two or more sweeteners
with complimentary sweetener proles is referred to
as qualitative synergy. However, the term synergy
more frequently refers to quantitative, or additive,
synergy. (Refer to Figure 1 and 2)
This phenomenon, where the perceived
sweetness of a blend is greater than the predicted
sum of its individual parts, is indeed another key
benet of a blend.
MORE FOR LESS
Probably the most notable example is additive
synergy observed in mixtures of aspartame and
acesulfame potassium. Alone, each sweetener
is approximately 200 times sweeter than sugar.
However, a mixture of 1 kg of aspartame and 1 kg of
acesulfame-K will result in a perceived sweetness
of approximately 540 kg of sugar, 35 percent more
sweetness than what would be expected.
This quantitative synergy allows for the use of less
material, while delivering the same sweet impact.
A product developer can leverage both the cost
benet in using less aspartame and acesulfame-K as
well as the taste benet of complementary temporal
proles in utilising this blend.
For this reason, many recent introductions to the
sugar-free beverage category are employing this blend.
But more generally, the wider range of sweeteners
to choose from and combine allows a food scientist
the latitude to utilise the best possible combination
of ingredients to meet the needs of his or her cost,
taste, and caloric product development goals.
However, sweetener blending is not a tool to
be used exclusively in the sugar-free marketplace.
The landscape is changing, and an area of interest
to manufacturers in this economic climate is the
blending of high potency sweeteners into full-
sugared foods and beverages.
Due to their potency and therefore low dosage,
most high potency sweeteners exhibit a cost-
in-use far below that of sugar. It is becoming
increasingly common for product introductions
and reformulations to utilise a blend comprising 20
to 30 percent of total sweetness from high potency
100
0
0
30 20
80
TIME (Arbitrary Units)
Sucrose
S
W
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T
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S

I
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S
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T
Y

(
A
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)
40 50 10
60
40
20
Sugar Temporal Prole
FIGURE 1
100
0
0
30 20
80
TIME (Arbitrary Units)
S
W
E
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S

I
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Y

(
A
r
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U
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s
)
Neotame
Ace-K
40 50 10
60
40
20
Neotame & Acesulfame-K Temporal Prole
FIGURE 2
sweeteners, and the balance from sugar. The result
is a signicant level of cost savings while leaving the
taste of the product essentially unchanged.
OF PARAMOUNT IMPORTANCE
As previously discussed, taste is the most important
metric for consumers when selecting a food or
beverage. Moreover, these products are not
positioned in the market place as light or diet
but remain positioned as full-sugar, although they
do, tangentially, offer the consumer fewer calories
without sacricing taste.
Incorporating high potency sweeteners into a
beverage also allows food companies to leverage
against commodity price fluctuations; high
38
ENTER No: 0750
potency sweetener prices are typically more
stable than bulk sweeteners.
Sweeteners cannot replace all of sugars
functionality, so one cannot simply substitute high
potency sweeteners for 100 percent of the sugar
in a product, and produce the same experience
for the consumer. In a beverage application,
once sugar replacement reaches a certain
threshold, the product will elicit a less syrupy
mouthfeel when consumed.
Therefore, the product developer is left with
three options: replace sugar at a level below this
threshold, replace sugar above this threshold while
supplemented with additives to replace the lost
body of the product, or accept a thinner product.
The first and third are clearly the simplest
choices; however, product development goals may
dictate higher levels of sugar substitution while
maintaining taste parity.
For instance, if the product developers goal is to
achieve a particular caloric reduction to achieve
a light claim a higher substitution level would
be required. In this case, a gum or fruit pectin
could be added to a beverage to restore its other-
wise lost body.
However, exactly matching the taste of full
sugar beverage at a mid-calorie level has proven
challenging to date. As such, many food companies
are focusing on replacing 20 to 30 percent of
sugar with a high potency sweetener to maintain
taste parity.
THE NEXT LAP
In the future, it can be expected that development
of high potency sweeteners offering additional cost
and taste benets to the producer will be seen.
Several novel zero-calorie natural sweeteners will
also nd their way into the marketplace.
Unfortunately, until that magic bullet is
discovered a product that functions and tastes
exactly like sugar without the calories each new
ingredient will be no more than a welcome addition
to the product developers tool box.
Food companies continue to respond to the
demands of the changing marketplace creating
new products, ingredients, and packaging to meet
the latest desires of a ckle consumer. However,
no matter what the current trend is, one thing
remains a constant: taste is king. Blending sweeteners
must ensure that the product developer formulates
the best tasting products without compromise.
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With a rich legacy of proven expertise,
KH Roberts is a premier manufacturer of quality
food flavours and specialty ingredients.
From concept identification to flavour creation,
KH Roberts builds on its long-standing
experience and pushes the boundaries of
creativity to meet your demands for innovative,
next-to-nature and quality products.
Flavours you can trust.
Follow us on
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KH Roberts is a HACCP, ISO 22000 and ISO 9001:2008 certified group of companies. 2010 KH Roberts Pte. Ltd. All rights reserved.
www.kh-roberts.com
info@kh-roberts.com
Market Report:
40
TREMENDOUS health awareness
amongst consumer s has
stimulated a variety of low calorie
food products in the Indian food
and beverage (F&B) market.
Eventually, the entire product
range in the category for low
calorie concept is expected to be
adopted by the entire products
range, creating space for the
articial sweeteners market.
Obesity is known to be the
cause of a number of chronic
health diseases such as high
blood pressure, cardiovascular
disease, dental caries, and so
on. This, has in turn, led to a re-
evaluation of the calorie content
of food and beverages, leading to
the development of alternative
sweetening agents.
GOING ARTIFICIAL
As consumers interest in well-
ness and health increases, their
demand is increasingly turning
to beverages that offer both
convenience and health benets.
As a result, beverage com-
panies are adjusting their product
formul ati ons to cope wi th
changing customer preferences
by developing new functional
drinks.
Some of the major trends in
functional beverages are beverage
fortification with vitamins,
minerals and sugar free/calorie
free versions of beverages.
However, functional beverages
targeted for diabetes can be
categorised as:
8everages that sow down
absorption of sugar
8everages that minimise sugar
intake with sugar alternatives
8everages that stimuate
insulin production
Functional foods have the
potential to improve glycaemic
control, but there is little known
evidence about the efficacy
of these products. As such,
the number of food products
claiming to control glycaemia is
minimal when compared to sugar
free beverages.
SUGAR FREE HIGH
Sugar f ree beverages are
classified into carbonated and
non- carbonated beverages;
carbonated sugar free beverages
are also called diet sodas. They are
typically articially sweetened,
avoured carbonated beverages
market ed t owards heal t h
conscious people, diabetics,
athletes, etc.
Artificial sweeteners used
in these beverages include
aspartame, sacchari n, and
acesulfame-K. Aspartame is the
most commonly used sweetener
in beverages especially in India.
I n 1982, i nt roduct i on of
aspartame sweetened Diet Coke
accelerated this trend.
Cycl amat es al ong wi t h
saccharin, was the rst articial
sweetener used in carbonated
beverages. But in 1970, the Food
and Drug Administration (FDA)
banned the use of cyclamate.
Sucralose and acesulfame-K
are sweeteners that have come
into growing use. These
two sweeteners are
advocated for more
natural sugar- l i ke
taste in the beverages.
PepsiCo and Coca
Cola launched their
diet versions in 2004.
The various other
brands that use
articial sweeteners
are 7 Up Plus, Diet Green Tea,
Coca Cola Zero, Diet Mountain
Dew, Diet Red Bull, Pepsi One,
Slice One, etc.
Non-carbonated sugar free
beverages are not as popular
as carbonated beverages and
Consumers have shown an increasing interest in leading a
healthier life, propelled by the availability of information on
wellness and health. By Maheshwari Basavaiah, industry
analyst, South Asia and Middle East, Frost & Sullivan
Articial Sweeteners Set
To Sweeten the Indian
Beverages Market
W
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KERRY ASIA PACIFIC | Tel: 61 2 9741 4422 | Email: sales.anz@kerry.com
Where It All Comes Together
Soft Drinks
Refreshing beverages that are avoursome, stable,
healthy and in line with market trends can be
developed with the Kerry portfolio of products that
includes natural & functional ingredients. Kerry is the
ideal partner to meet your soft drink needs.
Core Applications
Carbonated Beverages
Concentrates & Cordials
Dilutables
Energy & Sports Beverages
Flavoured Waters
Juices, Fruit Drinks & Smoothies
BEVERAGE BASES,
EXTRACTS & CRYSTALS
> Fruit Crystals (Orange, Pineapple,
Lemon & Lime, Berry)
> Fruit Powders (Lemon & Lime)
> Non-Alcoholic Beverages,
Mixes & Frappe
BEVERAGE APPLICATION
FLAVOURS
> Addback Systems
> Aroma Restoration Systems
> Flavour Emulsion & Clouds
> Beverage Flavour Modulators
> Brown & Sweet Flavours
> Fruit FIavours
> Herb, Spice & Fantasy Flavours
NATURAL FLAVOUR
INGREDIENTS
> Citrus & Orchard Natural
Flavour Ingredients
> Essences & Distillates
> Extracts & Essential Oils
> Oleoresins
BEVERAGE SYRUPS
> Berry & Fruit Flavours
> Brown Flavours
> Fantasy Flavours
> Mint & Herb Flavours
> Nut Flavours
> Spice Flavours
> Vanilla Flavours
Enquiry Number 2719
ENTER No: 0751
42
the segment has started to
evolve with the launch of the
brand Sugar Free Dlite from
Zydus Cadila. It is a ready-to-
drink beverage fortified with
electrolytes for replenishment
of body salts. Sucralose is the
sweetening agent used.
TRENDS IN ARTIFICIAL
SWEETENERS
Sweeteners are classified as
nutritive and non- nutritive
sweeteners. Nutritive sweeteners
are the ones that provide some
benefits over and above their
basic function, whereas non-
nut ri t i ve sweet eners l ack
this attribute.
The global market for all
sweeteners (both nutritive and
non-nutritive) used specically in
food and beverages applications
is growing at a rate of 3.7 to four
percent per annum.
Intense non-nutritive sweeten-
ers such as aspartame, sucralose,
or saccharin contributed nearly
66 percent of the total market
share in terms of value. However,
in terms of volume, they contri-
buted only a small percentage
primarily because of their potency.
Very small concentrations need
to be added, and are sold at
higher prices than the nutritive
bulk sweeteners.
A SOLUTION FOR HEALTH
Diabetes is considered a major
chronic disease and India is
home to 16 percent of the worlds
diabetics. Given this, non-nutritive
and nutritive sweeteners have
been well accepted in the Indian
market as sugar substitutes.
The tablet form of tabletop
sweeteners accounts for almost
90 percent of the artificial
sweeteners market. It is growing
at a rate of 15 percent annually,
compared to the growth of
sweeteners as active ingredients
in food and beverages.
Sugar free confectionery
products are specially made for
diabetic and health conscious
people to quench their desire
for sweet consumpti on. I n
these confectionery products
sweeteners like aspartame,
xylitol, and sucralose replace
gl ucose. These sweeteners
impart sweet taste, but do not
quantity used should not exceed
six mg per tablet and aspartame
should not exceed 18 mg per
100 mg tablet.
FUTURE GROWTH
Most of the articial sweeteners
in India are based on aspartame
and saccharin. Sucralose based
sweeteners is a new market; a
number of such sweeteners are
expected to be introduced in the
market as Alkem, a pharmaceutical
nutrition-based company has
invested in a manufacturing plant
for sucralose in India.
Moreover, Pharmed Medicare
has plans to set up a sucralose
manufacturing plant with an
initial capacity of 1,000 tonnes
per annum in South India. Both
companies claim to have identied
al ternati ve patent pendi ng
processes for the development
of sucralose.
In addition, the fact that both
companies sucralose processes
are unlikely to infringe upon the
Tate & Lyles patent has instilled
fears of a likely drop in the
companys market share, if and
when the new sucralose products
are launched.
Consumers have shown an
increasing interest in leading a
healthier life, propelled by the
widespread availability of infor-
mation on wellness and health
provided by governments, media
and other health organisations.
Consumers awareness on
health and wellness has resulted
in the self- care movement.
Accordingly, they are modifying
their food and drinks con-
sumption patterns towards
products that offer health and
wellness benets.
increase the blood glucose
content or calories.
According to Indian regulatory
standards, sugar substitutes
such as aspartame, acesulfame
potassium, and sucralose are
also used as tabletop sweeteners.
These tabletop sweeteners
should contain a ller or carrier
from the following: Dextrose,
Lactose, Maltodextrin, Mannitol,
Sucrose, Isomalt, Citric Acid,
Calcium Silicate, Carboxymethyl
Cellulose, Cream of Tartar, IP,
Cross Carmel l ose Sodi um,
Col l oi dal Si l i cone Di oxi de,
Glycine, L-leucine, Magnesium
Stearate IP, Purified Talc, Poly
Vinyl Pyrrolidone, Providone,
Sodium Hydrogen Carbonate.
Sucralose and aspartame
are the widely used tabletop
sweeteners. The sucral ose
I
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Enquiry Number 2713
Synergy
Sweet
Fructose:
The role of fructose in enhancing product avour is apparent,
and many food manufacturers have been beneting from its
properties.By Ann Williamson, product manager, Danisco
44
onset. This will also enhance the
overall perception of flavour
and avour intensity when the
product is consumed.
TASTE BUD STIMULATION
Flavour perception is recognised
to be a complex area. Historically
viewed as predominantly aroma
with only minor importance
given to taste and somatosenses
(irritation, tactile and thermal),
today both academia and the
food industry recognise it as
being far more complicated.
Continuous research has
increased understanding as
to how chemicals in foods are
detected and translated into nerve
signals to produce a perceptual
response of avour during eating.
To further explain the process of
avour perception and differences
in perception, further work is
required to understand the stimuli
responsible for creating different
it is clean, allowing avours to
become more prominent. Studies
have shown that fruit flavours
in water-based matrices and
chocolate in milk-based matrices
are enhanced by the use of
fructose. A 50:50 combination
of sucrose and fructose results
i n an i ncreased sweetness
level and a modied sweetness
prole that has a fast sweetness
FRUCTOSE, also known as fruit
sugar, is a naturally occurring
monosaccharide sugar found in
fruits and honey. Pure crystalline
fructose is produced from either
corn or sucrose. Sugar beet is
also used as a raw material for
the production process. The
disaccharide sucrose is split
by hydrolysis to form fructose
and glucose.
A nutritive sweetener with the
same calorie value as sucrose
(4 kcal/grm), it is between 1.2
to 1.8 times the sweetness of
sucrose. This variation in sweet-
ness is largely due to its physical
chemi str y, and i s heavi l y
dependant on factors such as
food matrix, pH, temperature,
concentration, and flavour of
the product application. As
the rel ati ve sweetness of
fructose is greater than sucrose,
less is required to deliver
the same sweetness profile,
which can result in significant
calorie reduction.
Wi t h a l ow gl ycaemi c
index (GI) of 19, it is useful for
consumers trying to reduce the
glycaemic impact of their diet.
There is growing evidence to
suggest that reducing glycaemic
load can help to reduce the risk of
diseases such as type II diabetes
and cardiovascular disease.
As a reducing sugar, it readily
participates in the Maillard
reaction. Characterised by a fast
onset of sweetness, it is perceived
more quickly, peaks more sharply
wi th greater i ntensi ty and
dissipates earlier from the palate
than sucrose.
In terms of its taste profile,
FRUCTOSE AT WORK
The sweetener is highly soluble,
having a higher solubility than
sucrose or glucose at equivalent
concentrations and temper-
atures, demonstrating solubility
of up to 79 percent w/w at
20 deg C. It is quicker to absorb
wat er ( hygroscopi c) and
slower to release it, exhibiting
humectant properties.
ENTER No: 0752
45
sweeteners were referred to as
articial sweeteners (prior to the
change in the labelling directive)
and have historically been viewed
by consumers as chemical.
Therefore, the recent approval of
stevia sweeteners with 97 percent
purity rebaudioside A (Reb A)
by the French government has
created a window of opportunity
for developers in Europe to
formulate products with a natural
high intensity sweetener.
Manufacturers of Reb A note
that it performs well in dairy
applications and soft serve ice
creams, although when used to
replace sugar in beverages it is
challenging to create the correct
mouthfeel and body.
Combining stevia with other
sweeteners could be the answer.
The characteristic time intensity
sweetness profile of fructose
would complement the stevia
prole helping to mask or at least
distract the taste buds from the
slight bitterness that is perceived
with stevia alone.
As continued growth is seen
in reduced calorie products
either from sugar or fat reduction,
combined with the desire from
consumers to purchase foods
made with ingredients that
are perceived as natural, it is
realistic to anticipate further
devel opments that i ncl ude
blends of fructose with other
natural sweeteners.
the development of portioned
controlled, reduced calorie,
reduced salt products.
The removal of fat and/or
sugar to decrease the overall
energy content of foods and
decreasing salt content results in
a decrease in avour perception.
Sensory data has shown that
substituting fructose for sucrose
in a formulation where the salt
content has been reduced can
reduce calories whilst boosting
the overall avour of the recipe.
Where the target is to achieve
signicant reduction in calories
of below 10 kcals per 100 grm
or per 100 mls then the need to
work wi t h hi gh i nt ensi t y
sweeteners increases.
AT THE MARKETPLACE
A search performed in November
last year using Mintels GNPD
data base of new foods and non-
alcoholic beverages launched in
low or reduced sugar range
commonly include sucrose,
fructose or high fructose corn
syrup (HFC) in combination with
high intensity sweeteners.
At low levels (one to two per-
cent) fructose has been shown to
improve the overall taste prole
when used in combination with
some high intensity sweeteners,
exhibiting a sweetness synergy.
The relative sweetness of fruc-
tose blended with sucrose,
aspartame, saccharin and sucra-
lose is perceived to be greater
than the sweetness calculated
from individual components
in the blend.
Growing market trends across
Europe include the desire from
manufacturers and retailers alike
to strive towards clean labelling
where it is practical, and to
possibly remove additives from
the ingredient list.
Traditionally, high intensity
perceptions and the way in which
these stimuli are detected. Once
these pathways are established,
it will be possible to develop
appropriate means to deliver
these stimuli accordingly.
BULGE BATTLE
The food industry continues to
respond to the need to stop the
rise of global obesity through
the last six months containing
high intensity sweeteners showed
in excess of 2,600 products.
Asia Pacific is the leading
region with 29 percent of total
new l aunches f ol l owed by
Europe. The biggest claim area
for these products are low, no,
reduced calorie followed by low,
no, reduced sugar.
Product examples from the
MANY widely consumed staples,
such as bread and pasta, are made
using ingredients that contain
gluten. While being on a gluten-
free diet in the past meant keeping
away from these staples and a
variety of indulgent foods such as
bread, cakes and such, consumers
suffering from coeliac disease
or dermatitis herpetiformis
(skin sensitivity due to gluten)
can now obtain gluten- free
versions of these foods easily.
All this thanks to the increasing
availability of gluten-free foods
and alternative ingredients.
A BOOMING MARKET
Based on predi ct i ons by
Datamonitor, the market for
gluten-free foods is expected to
grow by US$1.2 billion within the
next ve years, hitting a value of
US$4.3 billion in total. One of the
top trends predicted for 2010,
the rise of the sector continues
to strengthen each year. Product
launches has also gone up by
two-fold since 2005, as more
manufacturers join in the haste.
Reports of food allergies are
on the increase, almost doubling
this year. According to Mark
Whalley, analyst at the research
company: The increase from
15 percent to 27 percent in the
proportion of consumers avoiding
certain food and drinks for
allergy or intolerance indicates
With a growing market for gluten-free foods,
manufacturers and researchers are looking into ways
to satiate the demand.
A World Free Of
Gluten
H
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r
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k

T
h
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n
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n
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,

D
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46
HEALTH & NUTRITION
ENTER No: 0760
Dr Eimear Gallagher, Teagasc
Food Research Ashtown, who is
leading the research project.
According to Dr Gallagher,
pseudocereal-containing gluten-
free breads had a significantly
softer crumb in comparison
with the gluten-free control.
The nutritional studies showed
that breads containing the
pseudocereals had higher levels
of protein and dietary fibre in
comparison with the gluten-free
control. The values were also in
line with the existing nutritional
recommendations for coeliac
diets and coeliac products.
The food researchers at
Ashtown and Moorepark are
also investigating the conditions
required to produce a dairy-based
ingredient with properties similar
to gluten in a gluten-free dough
system. So far, the researchers
have found that under optimum
conditions of pH and calcium con-
centration, casein aggregates and
forms a protein network capable
of retaining gas in gluten-free
dough, similar to wheat dough.
Nutritional Sciences, University
College Cork, have found that by
using selected lactic acid bacteria
and yeasts starter cultures,
consistent sourdough quality
can be obtained.
In the findings that were
published in the International
Journal of Food Microbiology, the
production of teff or buckwheat
sourdoughs produced lactic
acid bacterial strains and yeasts
not present in the commercial
starter cultures.
that there is a certain degree of
paranoia regarding food allergies
and intolerances.
He adds that the positive
implication for this is that
manufacturers in niche areas
such as gluten-free, are becoming
more appealing towards this
conservative consumer group.
Datamonitors Product Launch
Analytics reports a doubling of
new gluten-free products since
2005 with major consumer
packaged goods companies now
jumping on the bandwagon.
NUTRITION ENHANCED
FORMULATION
The nut ri t i onal needs of
coeliacs are addressed with the
formulation of palatable, gluten-
free breads by researchers at the
Teagasc Food Research Ashtown.
The study focused on the use of
pseudocereals amaranth, quinoa
and buckwheat in place of wheat,
commonly used for bread.
Other characteristics of these
seeds, such as their high protein,
bre and mineral content, as well
as the presence of many bioactive
components (compounds with
benecial effects on the body),
make them attractive alternatives
t o t radi t i onal gl ut en- f ree
ingredients (such as rice, potato
and corn ours/starches) in the
production of high quality, healthy
gluten-free product, explains
The researchers, l ed by
Professor Elke Arendt wrote:
In these complex ecosystems,
the our was not only a source
of spontaneous species, which
ei ther outcompeted or co-
dominated with the starters
lactic acid bacteria and yeasts,
but it also exerted a key role
in driving the selection of the
dominant strains.
As such, the gluten- free
ours represent a source for the
selection of competitive starters
for the production of gluten-free
sourdough bread.
The researchers added that
strain selection can be carried
out based on the strai ns
technological properties.
E
r
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k

F
o
r
s
b
e
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g
,

H
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n

N
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a
s

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n
d
,

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,

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n
a
d
a
Nutritional studies
showed that breads
containing the
pseudocereals had
higher levels of
protein and dietary
bre in comparison
with the gluten-free
control.
The research was funded by
Enterprise Ireland and the Food
Institutional Research Measure
(FIRM) of the Department of
Agriculture, Fisheries and Food.
GLUTEN-FREE SOURDOUGH
I ndustri al - scal e gl uten- free
sourdough production could
soon be possible as researchers
from the School Of Food And
47
HEALTH & NUTRITION
wheat pasta, the gluten proteins
form a solid, water-insoluble
frame around the starch grains.
This is not the case in the
alternatives that are produced
from the raw ingredients maize
and rice.
The native starch is water-
insoluble and has no adhesive
or binding properties. This
starch characteristic must rst
be modified in a pasta press.
The quality of the rice and maize
pasta depends on the process
parameters during processing in
this machine.
The heat and moi sture
treatment changes the starch
present in the raw ingredients in
a targeted manner.
In the process, native starch
structures are broken up and the
starch grains are made swellable.
The starch of the gluten-free
raw ingredients is gelatinised.
This means that a binding
starch structure can be formed
which corresponds to that of
durum pasta.
Gluten-free pasta made from maize and rice. By
Christopher Rubin, product management & marketing of
pasta & extruded products, Bhler AG
Gluten Free
Pasta
EVEN entrepreneurs in the
heartland of pasta are getting
excited about producing easily
digestible pasta made from
inexpensive raw ingredients,
at affordable expenses. In Italy,
an industrial plant for producing
gluten-free pasta from maize
and rice has been put into
operation only a few years ago.
Prior to this, a method for
processing rice and maize into
gluten-free pasta was developed.
The industrial plant, with an
output of 1,000 kg/h, is operating
in Italy. The raw ingredients for
the production of the gluten-
free pasta are maize ours from
white or yellow maize and rice
ours from the Indica rice variety.
The shapes of the end products
correspond to the traditional
pasta types such as penne,
elbow pasta, spirals, spaghetti
or macaroni.
PASTA PRODUCTION
In the structure of traditional
48
HEALTH & NUTRITION
ENTER No: 0761
Maize and rice
pasta can also
be described
as dietetic
foods. They
are particularly
suitable for
people with
intolerance
to wheat
gluten (coeliac
disease).
The pasta is boil-proof, remains
al dente and also tastes great.
The method provides products
of consistently high quality and
optimum cooking properties.
The treated starch also becomes
easier to digest in the absence
of wheat gluten, which puts less
strain on the stomach.
Maize and rice pasta can
also be described as dietetic
foods. They are particularly
sui t abl e f or peopl e wi t h
intolerance to wheat gluten
(coeliac disease). The method
ensures production according to
the legally stipulated regulations
and guidelines.
TECHNOLOGY DRIVEN
The core elements of the process
are the pasta presses as well as
the dryer. With traditional wheat
flour or semolina doughs, an
optimum, homogeneous gluten
protein structure is achieved and
formed in 20 seconds.
The pasta press is a closed
system. It mixes the raw ingre-
dients homogeneously, taking
into account all hygienic aspects.
Thanks to the forced transporting
and the short mixing times, no
oxidation occurs, as a result of
which the colour pigments are
retained. The short start-up and
discharge times should not be
forgotten as economic factors.
FUTURE DEVELOPMENTS
At the forefront is the possibility
of expanding production to
include products that allow
greater added value and the
processing of more inexpensive
and l ocal raw i ngredi ents,
as well as the increase in the
variety of shapes and present-
ation options of customary
staple foods.
The pasta produced with
the method is also a functional
food. This is thanks to the easier
digestibility of rice or maize
pasta and the possibility that
arises from this of influencing
the blood sugar level.
Bihon or mihon noodles
could also be made with the
technology for alternative pasta
production. These are typical
Asian noodle specialities, which
are usually based on maize, rice
or palm starches.
Thei r processi ng di f fers
considerably from traditional
pasta production. These raw
ingredients must also be modied
with the new method before the
shaping process. In addition to
the starches already mentioned,
potato starches can also be
processed, among other things.
The only thing that changes
slightly is the taste.
49
HEALTH & NUTRITION
50
HEALTH & NUTRITION
Looking at the number of
product launches for mayonnaise
with a lower fat content, it is
however, safe to say that the
market for low fat or reduced fat
mayonnaise is continuing to grow,
and that the tendency is moving
in the direction of an increasingly
lowered oil content.
According to Mintel, the
number of launches for mayon-
naise with a reduced fat content
increased by more than 25 percent
from 2008 until 2009.
MAKING A LOW FAT MAYONNAISE
Based on European legislation,
a mayonnaise product can only
be claimed as being low fat if
it contains no more than three
grams of fat per 100 grm.
Equally, to claim that a product
is either light or fat reduced,
the fat content must be at least
30 percent lower compared to a
similar full fat product.
However, to remain below the
defined three percent fat limit,
Overcome challenges in developing a low fat or
reduced fat mayonnaise. By Anders Mlbak Jensen,
product manager, Lipid & Fine Food Group,
Palsgaard A/S
QuestFOR
healthier
mayo
there are a number of important
factors that must each be taken
into consideration.
Factors such as texture, taste
and colour will all be affected by
the lack of oil compared to a high
fat mayonnaise.
COLOUR
Looking at full fat mayonnaise,
the colour is often white or
creamy, or even yellowish if the
mayonnaise contains eggs, which
means that the consumer tends
to expect a low fat mayonnaise
to look like this also. However,
when the amount of oil in the
emulsion is reduced, the colour
TASTE, colour, texture and
viscosity become very important
parameters that must be dealt
with when manufacturing a
mayonnaise with highly reduced
oil content. The focus will be
on how to maintain texture
and viscosity in low fat or fat
reduced mayonnaises.
Traditionally, mayonnaise is
an oil-in-water emulsion stabilised
by a blend of hydrocolloids and
starches with an oil content of
more than 65 percent, which means
that it is being viewed as a high-fat
food, and as such a no go with
many of todays low fat and healthy
lifestyle seeking consumers.
51
HEALTH & NUTRITION
tends to become less white and
more transparent.
To make it less transparent,
colourings can be used, for
exampl e, ti tan di oxi de f or
whiteness and beta-carotene
to make it more yellow. Other
ingredients such as skim milk
powder and egg yolk may also
help to reduce the transparency.

TASTE
Taste is another factor that is
affected by the low oil content.
Due to the high amount of
water in the water phase in the
mayonnaise, compared to a
traditional mayonnaise, a higher
amount of acid is needed to
lower the pH value.
This can make the taste
more acidic, which means that
a combination of different acids
such as citric acid, malic acid
or different types of vinegar
would be preferable. Another
possibility is to add flavour to
the mayonnaise.
TEXTURE
The texture is probably the
most difcult parameter to deal
with when developing a low fat
mayonnaise. When the amount
of oil is reduced, the mayonnaise
tends to become less creamy, and
more sticky or gelled because of
the high amount of water that has
to be bound by the stabilisers.
Hydrocolloids alone may
result in a long sticky structure,
starch alone may result in taste
problems because of the high
amount that has to be used, or it
may result in a gelled structure.
Proteins alone may result in
a gelled structure and are also
expensive ingredients. Fibres
may be a good water binder, but
they may change the appearance
of the low fat mayonnaise.
CREAMY STRUCTURING
By combining the different water
binding ingredients in the right
proportions, it is possible to
develop a low fat mayonnaise with
a short and creamy structure.
An emulsier-stabiliser blend has
been developed especially for low
fat and fat reduced mayonnaises,
and is able to deal successfully
with the above parameters.
The blend has been tested in
recipes with respectively three,
six and nine percent fat content.
From the recipes listed in
Table 1, it is clear that the blend
of stabilisers is used at the same
dosage regardless of whether
the total oil content is three, six
or nine percent.
The three recipes were made
on a Koruma, and viscosity
and the stability measured
on a HAAKE rheometer RS1.
The flow curves for the three
samples shown in Figure 1 are
compared to a mayonnaise with
61 percent fat.
Looking at the nearly identical
behaviour of the four curves, one
can conclude that the viscosity
and creaminess is the same for
all four products. However, the
stability of the 61 percent oil
mayonnaise is a little lower than
the three low fat mayonnaises.
PROCESS CONDITIONS
The process of manufacturing
these low fat mayonnaises
is actually the opposite of the
There are many different ingredients
which are able to bind water
such as different hydrocolloids:
Guar gum, xanthan gum or cellulose,
starches both native and modied
from waxy maize.
A blend made from starches, guar gum and xanthan gum.
52
HEALTH & NUTRITION
200
150
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20 40 60 80 100
ENTER No: 0762
traditional method of producing a
cold produced mayonnaise, where
stabilisers such as hydrocolloids
and starches are mixed with a
little oil to prevent lumping, and
are added to the water phase
before the oil is sucked into the
homogenisation machine.
However, when making a low
fat mayonnaise according to the
above recipes, the oil content is
so low that it cannot be mixed
with the blend.
Therefore, it is necessary to
suck the blend into the water.
However, the best results are
obtained when the water is added
together with the egg yolk and
the oil sucked in subsequently.
Following the formation of
the emulsion, the remaining dry
ingredients are added. Optimum
results are obtained if they
are mixed together to prevent
lumping, but it is also possible
to add them separately. Finally,
vinegar and acids are added.
If the dry ingredients are added
before the oil is emulsied into
the mayonnaise, the thickening of
the water phase will start and will
increase the viscosity; thereby
the oil drops will not be as small
as if the oil was emulsied into a
water phase with low viscosity.
The result will be a low fat or a fat
reduced mayonnaise that is more
unstable and less creamy.
INGREDIENTS

3 PERCENT OIL 6 PERCENT OIL 9 PERCENT OIL
Water
77.4 %
74.4 % 72.9 %
Blend Of Stabilisers
5 %
5 % 5 %
Oil
2.5 %
5.5 % 8.5 %
Vinegar
5 %
5 % 5 %
Skim milk powder
4 %
4 % 2.5 %
Egg yolk
2 %
2 % 2 %
Sugar
2 %
2 % 2 %
Salt
1.5 %
1.5 % 1.5 %
Preservative
0.1 %
0.1 % 0.1 %
Total
100 %
100 % 100 %
Table 1: Recipe suggestions for mayonnaises with three, six or nine percent fat
with the blend to be used on a Koruma.
Mayonnaise with 3% fat made with Palsgaard
3-6-9
Reference sample - standard 61% fat mayonnaise
3-6-9
3-6-9
Figure 1: A ow curve is a rheological measurement to characterise products. The
principle is that the shear (mechanical treatment) is increased and after a holding time
it is reduced again. By calculating the area between the up ramp and down ramp you
can see how much viscosity/texture that is broken down. The mechanical action is
illustrating the treatment a mayonnaise will have after production. It could be pumping,
mixing in other ingredients or squeezing it out of a bottle. All these treatments will have
an inuence on the end product.
E
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1
1
BEVERAGE
Brewers are looking for new
ways to effectively overcome
challenges in production
and promotion, and more
quickly penetrate the market.
By Jian Feng Cui, regional
marketing manager for
brewing industry, Asia Pacic,
Novozymes
Pure
Brew
With
Unmalted
Barley
A vari ety of trends have
contributed to shaping recent
developments in the brewing
industry. In recent years, a
signicant number of mergers and
acquisitions have taken place,
resulting in existing businesses
having to reduce their costs in
order to generate enough prot
to cover the nancial burden of
the acquisitions.
Fur t her mor e, growi ng
consumer demand for beer in
expanding markets, calls for
increased capacity industries
are seeking operational
gains in existing plants,
to respond investment
demands, and f i nd
solutions to reduce excessive
investment in new capacity.
Another fact is that prices on
raw materials have dramatically
increased in recent years. The
long-term trend towards ever-
rising prices leaves producers
looking for cost-saving initiatives.
Malt continuously constitutes
the largest proportion of raw
material costs, making brewers
seek for effective alternatives
that preserve an unaltered
consumer experience.
for creating a new beer brand,
combined with the high initial
marketing expenses paid to secure
its success, can be discouraging.
As a result, brewers are looking for
new ways to effectively overcome
challenges in production and
promotion, and more quickly
penetrate the market.
SUSTAINABLE BREWING
The modern consumer is already
aware of the negative impact
i ndustri al processi ng and
increased consumption has on the
environment. Nowadays, more
people are also demanding that
they are given the opportunity to
choose products that live up to
ethical standards concerning our
natural environment.
The use of productivity-
enhancing enzyme solutions in
brewing, offers an environmentally
friendly approach to beer brewers.
Looking at the brewing situation
Alongside with a growing
demand for beer and new beer
brands worldwide, a demand
for low-calorie beer from health-
conscious consumers continues
to put pressure on beer producers.
The lengthy development time
54
BEVERAGE
looks now, malt processing is
the biggest raw material contri-
butor to the carbon footprint of
beer production.
The use of unmalted barley for
beer production brings about the
biggest reduction in raw materials
offered by any available solution
on the market. Decreasing the use
of raw materials also decreases
the amount of CO
2
outlet, directly
sparing the negative impact
on nature.
SPROUT OF PROFITABILITY IDEA
An enzyme specifically formu-
lated for brewing helps the
industry overcome existing
brewing-related challenges by
empowering the brewers to
produce great-tasting beer using
barley as the sole raw material. The
enzyme solution offers freedom
and exibility in production, and
the opportunity to cut back on
its carbon footprint.
Adding a brewing enzyme
saves up to 12 percent in the
amount of barley required to
produce a hl of beer, instantly
l eadi ng to an i ncrease i n
protability. Working in a short
i nf usi on- mashi ng program,
brewing enzymes and barley
achieves the same expected
emissions are reduced by eight
percent, which is the equivalent
to the annual GHG emissions
from one passenger car.
Considering that breweries
located in agricultural areas
without a well-developed malting
barley production often have to
import malt, pure barley beer
makes it possible for them to
support local farmers by using
local barley. This model on
resource allocation economises
transport costs, further reducing
the carbon footprint caused by
the brewing industry.
PURE BARLEY BEER
The processing of 100 percent
barley in combination with a
brewing enzyme ts in the usual
schedule of wort production
in the brew house. Even the
established gravity up to a
water/grist ratio of 1:2.5 can be
retained, and the brewery is able
to produce up to 12 brews with
an expected RDF (Real Degree of
Fermentation) of 68 to 74 percent
(see Figure 1). The aspired RDF
filtration for wort and beer
when using well-modied malts.
Sourcing barley with broader
specication than malting barley,
economising the dosage and
optimising the process can secure
even more savings and further
increase protability.
The inconsistent quality of
malt, and the fact that it often
occupies the largest proportion
of raw material costs, has
encouraged brewers to seek
greener pastures. The extract
yield from the combination of
barley and brewing enzymes is
better than normally encountered
when using barley in combination
Fermentable sugars (DP1-3) as a result of wort gravity
1:5
F
e
r
m
e
n
t
a
b
l
e

S
u
g
a
r
s

%
Water/Gris Ratio
1:3.3 1:2.75 1:3.6
80
84
86
76
74
78
72
82
Figure 1: Fermentable sugars (DP-1, 2 and 3) determined in lab trials with an enzyme
dosage of 2 kg/t brewing enzyme and increasing gravity.
with malt. Also, the wort and beer
ltration method is exceptionally
efcient and fully comparable to
the performance expected when
using well-modied malts.
Barley beer can be used as
a base for the creation of new
beverages or as a stand-alone
sustainable product. If 18 tonnes
of malt is substituted with barley,
the GHG (greenhouse gas)
55
BEVERAGE
Sugar Prole Of 100% Barley Wort
Glucose 5.0 %
Fructose 1.5 %
Maltose > 55 %
Maltotriose < 15 %
Dextrine (DP4+) < 20 %
60%
80%
100%
20%
Barley Wort Malt Wort
40%
0%
D
B
C
D
Content of amino acids categorised by assimilation quality as well as the configuration of
the f an are control l ed by
mashing time, enzyme dosage
and barley quality.
For a sufcient fermentation
performance of the yeast, the sugar
composition is very important.
Due to a strong synergy between
the -amylase, the barley, the
pullulanase and amylase of the
brewing enzyme, it is possible to
achieve high maltose based worts
with a content of >55 percent.
The amount of glucose in 100
percent barley wort is less than
ve percent. The additional use
of cost effective glucose syrup is
possible without risk of negative
impact on the fermentation
performance or the composition
of by-products.
and in that case the amino
acid composition of barley wort
is superior.
Whereas the amino acid
proline, which is not metabolised
by the yeast under brewing
conditions, is hydrolysed to a
much smaller extend than in
malt worts. The hydrolysed
amount of 9 mg FAN/ deg P in the
barley wort on the other hand,
accounts for a high amount of
amino acids with fast or good
assimilation properties, such as
those displayed in Figure 2.
The proteolytic degradation
during the processing of barley
takes place in mashing, and is
again based on a synergy of
various endo and exopeptidase
activities from the barley, as
well as added activities. The fan-
forming exopeptidases, which
are already present in the barley,
are supported by exogenous
endopeptidases delivering the
substrate for further degradation.
The producti on of beer
from barley offers the brewery
flexibility, as the beer can
be blended to any ratio with
standard malt beer, and the
production of malt and barley
beer can be used as the basis
for blending a range of different
beer brands.
Barley beer was introduced
at the industrial level in 2009,
and the launch of beer produced
by the help of enzymes is set
to make a green revolution in
the brewing industry. After the
rst application with a hammer
mill and mash filter, brewing
enzymes is also being tested in
Table 1: Average sugar prole of
100 percent barley wort produced
with an enzyme dosage of 2 kg/t
brewing enzyme.
The configuration of the
amino acids in wort generally
depends on the malt quality
and the amount of adjuncts
in the recipe. In the past, high
levels of adjuncts increased
the risk of insufficient yeast
nutrition, and lead to inferior
fermentation performances.
At rst sight, the amino acid
content in 100 percent barley
wort is slightly lower compared
to malt wort, and does not match
all malt specications. However,
for the yeast metabolism, the
quanti ti es, as wel l as the
assi mi l ati on qual i ty of the
amino acids, are important,
Figure 2: 100 percent barley wort processed with 2 kg/t brewing enzyme
contains a signicantly higher amount of fast utilizable amino acids
compared with malt wort (results from 10 barley wort samples and
interlocking malt samples). A=fast assimilation; B= good assimilation,
C= slow assimilation, D=Proline, non assimilation.
56
BEVERAGE
ENTER No: 0770
Taste Panel With Focus On Ageing
100 % Barley 100 % Malt
Fresh Forced Aged Fresh Forced Aged
Aroma 1.0 1.4 1.0 1.8
Taste 1.0 1.6 1.0 1.8
Bitterness 1.0 1.6 1.0 1.7
Score 1.0 1.5 1.0 1.7
Acceptance % 100 77 100 70
Taste Panel According To DLG*
100 % Barley 100 % Malt
Fresh Forced Aged Fresh Forced Aged
Aroma 4.3 3.8 4.2 3.6
Taste 3.9 3.7 4.0 3.8
Body 4.4 4.3 4.3 4.3
Carbonation 4.5 4.5 4.5 4.6
Bitterness 4.6 4.0 4.0 3.9
DLG Score 4.3 4.0 4.1 3.9
Figure 4: Comparison of aging characteristics between malt
and barley beer from a 10 hl pilot plan
brew houses with roller mills
and lauter tuns. With some
adjustment of the milling settings
and agitation during mashing
accompanied by changes in
the control parameters of the
lauter tun, a robust process
f or 100 percent barl ey i s
now achievable.
Barley beer was evaluated by
an independent sensory taste
panel as a high quality product
without any defects. The results
are shown in Figure 3. Addition-
ally, in the consumer studies in
Denmark and Germany, neither
the malt beer nor the barley was
preferred by a majority of the
customers. After presenting the
positive effects on CO
2
reduction
due to the use of enzymes and
unmalted barley, the consumer
in Denmark actually favoured
the barley beer.
In consideration of a lower
amino acid concentration in
barley beer, there is less potential
for the formati on of agi ng
compounds. The evaluation of
barley and malt beers after trials
in a 10 hl pilot plant showed a
slightly higher avour stability of
the barley beer (see Figure 4).
LOOK INTO THE FUTURE
This solution brings out the
best in barley to achieve great-
tasting beer at less cost to
brewers and to the environment.
Wi th i nnovati ve breweri es
rapidly embracing the latest
technology to open up their
brewing possibilities and create
innovative new brands, it seems
the future of brewing is changing
and i mprovi ng bef ore our
very eyes.
Figure 3: Results of a comparison between malt and barley beer from a 10 hl pilot plan
according to the DLG test methods.
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n Magnetic Separator
n Metal Detector and Separator
n X Ray Inspection System
RAYIN
X-Ray Inspection System
S+S Inspection Asia
Pte Ltd
25 International Business Park #01-67
German Centre Singapore 609916
Tel: +65 6562 8875
Fax: +65 6562 8876
Email: enquiry@se-so-tec.com.sg
www.sesotec.com.sg
Detect different
contaminants like metal,
glass, stones, etc.,
Detect product defects
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High resolution for
maximum sensitivity
Cost-effective solution
for food safety
57
Calcium
Fortication
For Dairy
Nutritional, technological
as well as economical
aspects of calcium in
dairy products with a
focus on micronised
tricalcium citrate. By
Dr Gerhard Gerstner,
business development
manager health &
nutrition, Jungbunzlauer
Ladenburg GmbH
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THE global market for dairy
products with calcium claims
is estimated to reach US$3.8
billion in 2009. Yoghurts with
cal ci um cl ai ms are dri vi ng
growth wi th total sal es of
roughly US$1 billion and a 5.1
percent increase in sales over 52
weeks ending August 2009.
On top of the standard
nutri ti onal cl ai ms such as
with calcium and high in
calcium, health claims are
increasingly exploited both in
dairy products to further high-
light the health benets of this
functional ingredient.
However, feasibility of calcium
addition has to be considered
as milk products represent a
complex food matrix from the
technological point of view.
This challenge drives mineral
salt suppliers to offer not
only one product but rather
a range of different calcium
salts (tricalcium citrate and
calcium lactate gluconate),
to be able to align with food
manufacturers applications.
SOLUBILITY VS CALCIUM CONTENT
When fortifying liquid milk
BEVERAGE
4 5 6 7 8 9
30C
60C
90C
2,0
1,5
1,0
1,5
0,0
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[
g
/
L
]
Fig 1. Solubility of Tricalcium Citrate (TCC) In Water
products, solubility, dissolution
characteristics and stability of
ingredients in solution are major
issues. There are calcium salts
with high solubility like calcium
gluconate, calcium lactate, and
calcium lactate gluconate, but
their drawback is comparably
low calcium content (9 13
percent calcium).
The i norgani c cal ci um
chloride (36 percent calcium)
displays good solubility, but
its use is restricted due to its
bitter and salty taste. Other
inorganic calcium salts with high
calcium content like calcium
carbonate and calcium phosphate
(38 40 percent calcium), have
limited solubility.
Tricalcium citrate offers a
good combination: The commonly
used tetrahydrate form shows a
high calcium level (21 percent)
and moderate solubility (one
grm/L). The ingredient shows
grades of ne tricalcium citrate
has been developed.
At higher calcium levels the
micronisation grade of tricalcium
citrate should be adapted for
optimal dispersion and mouthfeel.
With the finest micronisation
grade (M1098; 98 percent < 10
m) tricalcium citrate could even
be suspended in dairy products
in concentrations of up to 425
mg Ca/100 ml without negative
taste effects.
The highly soluble calcium
lactate gluconate is known to be
used in low fat milk or acidied
milk drinks. This organic calcium
source displays a neutral taste,
and shows a better stability during
the heating step compared to
other soluble calcium sources.
TASTE & MOUTHFEEL
Generally, high levels of calcium,
particularly insoluble forms like
carbonates and phosphates, tend
flavour, but imparts a gritty
mouthfeel. Negative effects of
calcium on taste can be masked
wi th chel ati ng agents (eg:
tripotassium citrate), and the use
of stabilisers (eg: carrageenan)
as well as with the addition
of avourings.
Tricalcium citrate is con-
sidered to be a neutral tasting
salt as masking agents are
not necessary, which reduces
formulation costs. It is known
that using highly soluble calcium
salts at high concentrations
may lead to adverse effects in
dairy applications. The addition
of mineral salts, especially
calcium, has a strong impact
on stability of these products
during processing.
Due to the fact that more
soluble salts result in more free
calcium ions in solution, and are
available for reaction than less
soluble salts, complications in
the form of calcium sediments
can develop with time or when
the product is heated during
manufacturing. This is the case,
if the natural milk components
such as phosphate and proteins
react with available calcium.
As such, although it might be
easier to add highly soluble calcium
salts rather than tricalcium citrate
to milk products, higher amounts
of calcium might be difcult to
achieve without control of pH
and addition of chelating agents
such as potassium citrate. Due to
its inverse solubility, tricalcium
citrate is less reactive during
the heating process, and so
minimises precipitates, fouling
and cleaning frequency.
Si nce t he par t i cl e si ze
and solubility are linked with
mouthfeel properties, micronised
grades for tricalcium citrate was
developed, combining dispersion
characteristics with a neutral
taste prole in nal applications.
Even if sedimentation at the
to produce a chalky mouthfeel
and may promote astringency
or bitter taste in the finished
product. Calcium lactate may
impart some bitter notes at
high concentrations, comparable
to characteristics found for
calcium chloride.
Calcium carbonate may come
across as soapy or lemony, and
calcium phosphate has a bland
improved solubility at pH-values
below 4.5 as found in fruit
preparations or fruit juices.
Contrary to other salts, it is
more soluble at low temper-
atures (so- cal l ed i nverse
solubility, see figure 1) which
can be an advantage for cold and
hot food processing. To further
increase the solubility and ease of
dispersion, different micronised
59
BEVERAGE
ENTER No: 0771
end of the shelf life occurs, it
can be re-dispersed by shaking
the container.
ECONOMIC CONSIDERATIONS VS
CALCIUM CONTENT
Inorganic calcium salts are
more economic than organic
ones due to their low price and
high calcium content. They
are chosen if milk beverage
manufacturers give priority to
price over nutritional value, given
that product development and
production have accepted or
solved technological hurdles.
stands out as the most economic
option for calcium addition
and is the premium choice for
milk products.
PROCESSING & APPLICATIONS
To achieve a stable suspension
in liquid milk products within
seconds, a jet mixer can
be used at 50 deg C. This
temperature is recom-
mended for mixing, to
lower viscosity and
also to avoid damage
to the fat matrix of the
milk. With conventional
Comparing the typical used
organic sources, they are all in
the same price range per kg,
except for the more expensive
milk minerals.
For this reason, the wide range
of calcium content of calcium
gluconate (nine percent), calcium
lactate (13 percent) or calcium
lactate gluconate (13 percent)
and tricalcium citrate (21 percent)
has a considerable impact on the
raw material cost when the price
of calcium is calculated for the
product to be fortified. Among
the organic salts with high
bioavailability and more neutral
taste proles, tricalcium citrate
(21 percent calcium) clearly
stirrers, homogeneous dispersion
of tricalcium citrate will take
longer, but can be done at cold
temperatures (six to eight deg C),
preferably by using a concentrated
pre-slurry with the calcium salt.
At these temperatures, tri-
calcium citrate can also be added
to the product stream together
with other dry ingredients. There
is no particular sequence to be
followed; however, ingredients
increasing viscosity such as
thickening agents should be
added at the end directly before
heat treatment.
If fruits are used for dairy
products, an indirect addition of
the ingredient to the milk product
via the fruit preparation might
be the optimum solution. Fruit
preparations generally have a
lower pH and high citric acid/
fruit acid concentration, which
has a positive effect on solubility/
dispersibility. Besides the forti-
cation aspect, tricalcium citrate
also has a positive
stabilising influence
i n the f rui t pre-
paration as calcium
pectinate bridges are
built, which improve
the firmness of the
fruit texture.
Besides the fortication aspect,
tricalcium citrate also has a
positive stabilising inuence in
the fruit preparation as calcium
pectinate bridges are built,
which improve the rmness of
the fruit texture.
MOVING AHEAD
The challenge for dairy product
manufacturers is to provide a
product having high calcium
content with good taste and
appealing properties. Since
micronised tricalcium citrate has
been available, it has replaced
inorganic as well as organic salts
in dairy applications.
An important explanation from
the technological standpoint is
that especially in the milk matrix,
a highly dispersible calcium
salt has advantages over highly
soluble alternatives. Among
the organic salts with high
bioavailability and more neutral
taste proles, tricalcium citrate
(21 percent calcium) stands out
as one of the most economic
options for calcium addition and
is seen to be the main choice for
milk products.
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Functional
Ingredients
Natural Food
Ingredients
Food
Additives
Botanical
Extracts
Contract
Manufacturing
Health
Ingredients
Japan
Safety and
Technology Japan
Parallel
Exhibition
for the rapid-growth sector of functional, nu
tritio
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Hi Japan is Asias prem
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UBM Media Co., Ltd.
Kanda 91 Bldg., 1-8-3 Kaji-cho, Chiyoda-ku, Tokyo 101-0044 Japan
Tel : +81-3-5296-1017 E-mail : f-expo-jp@ubm.com www.hijapan.info www.stecjapan.info
Send me details on
Name :
Company :
Address : Country:
Tel :
Position :
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Product Line & Nature of Business :
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Organised by : UBM Media Co., Ltd.
Japans Biggest Health Ingredients and
Service Exhibition & Conference
S-tec Visit
www.hijapan.info
Complete this form and fax back to: +81-3-5296-1018, or E-mail us at : f-expo@cmpjapan.com
13WED -15FRI OCTOBER 2010 10
:
00-17
:
00
Tokyo Big Sight Exhibition Center, East Hall 4.5.6
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1
In the face of
environmental, social
and governance
challenges, CEOs in
Asia are increasingly
embracing sustainable
practices in the playing
eld. By Teo Lay Lim,
country MD; Ynse de
Boer, senior manager,
Sustainability Services,
Accenture Singapore
WHILE sustainability has become
part and parcel of how many
businesses operate, it has yet to
permeate the organisation into
all elements of core business
that is, into capabilities, processes
and systems.
CEOs around the world are
starting to see the shape of an
era of sustainability coming
into view. In the face of rising
global competition, technological
change and one of the most
serious economic downturns
in nearly a century, corporate
commitment to the principles
of sustainability remains strong
throughout the world: 93 percent
of CEOs see sustainability as
important to their companys
future success.
There has been a fundamental
shi ft si nce the l ast Gl obal
Compact survey in 2007. Then,
sustainability was just emerging
on the periphery of business
issues, an increasing concern
that was beginning to reshape
the rules of competition. Three
years later, sustainability is
top of mind for CEOs around
the world.
Although environmental,
social and governance challenges
continue to grow and CEOs
wrestle with competing strategic
priorities, sustainable business
practices and products are
opening up new markets and
sources of demand; driving new
business models and sources of
innovation; changing industry
cost structures; and beginning
to permeate the business from
corporate strategy to all elements
of operations.
ASIAN PERSPECTIVES
More APAC CEOs than in any
other region of the world (98
percent) see sustainability
as either important or very
important to their companys
future success. In fact, 57 percent
of APAC executives perceive
sustainability issues to be very
important to their future success,
a slightly higher proportion than
the global average of 54 percent.
In the words of Hirokazu
Hashimoto, president and director
of the Japanese technology
company Anritsu: Sustainability
issues are critically important
for our companys future.
According to Zhongshu Zhou,
president of China Minmetals,
Sustainable development is a
basic guarantee for our companys
survival and development.
Al t hough many f act ors
contribute to this strong APAC
support of sustainability, one
important element is what
one business leader termed
the l ens of proxi mi ty of
sustainability issues.
That is, corporations and
the public alike in emerging
economies see sustainability in
personal, local and immediate
terms eg: access to clean water,
more direct dependence on
the natural environment and
therefore perceive their future
success to be more directly
threatened by environmental
degradati on. For exampl e,
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case. And, while 73 percent of
global CEOs believe that their
industry is trusted, 77 percent of
APAC executives believe this to
be true.
APAC executives appear to
believe that their sustainability
activities are contributing to
this enhanced sense of trust.
For example, Sung-joo Kim,
CEO of South Korean retailer
the Sungj oo Group, noted
that: Through our focus on
sustainability, we earned trust
and loyalty from our consumers;
it became much better than
those who [only] invested in
advertising. We cared for society
and we showed how much we
care, and eventually it led to far
better recognition.
It is generally true that
Asia Pacific companies often
enjoy higher levels of trust
from consumers than their
counterparts in the US and
Europe. It is not yet clear, however,
to what extent business leaders
view their own role in rebuilding
a more trusted position for
business in society and to what
extent they feel that individual
action can address a global
environment that threatens
business social contract, and
sees some stakeholders ask
serious questions about the
purpose of business.
DRIVING MOTIVATION
A message that comes through
from APAC executives is that the
imperative to act on sustainability
has shifted from a moral to a
business case. In some respects,
the economic downturn has been
a prime cause of this move to
drive sustainability initiatives
based on business goals.
During a time of economic
hardship, businesses have been
forced to examine closely how
their sustainability activity
delivers core business value,
measured in terms such as cost
reduction and revenue growth.
Among APAC CEOs, 80 percent
believe that the downturn has
led their company to align
sustainability more closely with
their core business a number
exceeding the global percentage
of 73 percent.
These regional CEOs are also
APAC CEOs emphasise more
than their global counterparts
the importance of access to
clean water and sanitation, as
well as achieving food security
and alleviating hunger, as key
sustainability issues.
Many CEOs are concerned
about the damaged reputation
of business in the wake of
the recent financial crisis and
economic downturn, and these
business leaders appreciate
the scale of the challenge in re-
establishing confidence in the
corporate community. According
to PM Telang, MD of Tata Motors:
The concept of trusteeship
is vital, both as a management
philosophy and as a principle
of governance.
PUBLIC FAITH
However, busi ness l eaders
in Asia Pacific appear to have
greater confidence that they
are trusted by the public and
other stakeholders. For example,
while 79 percent of CEOs globally
believe that their company is
trusted, 91 percent of APAC
CEOs believe this to be the
63
CEOs are also confident about
the progress that they have made
toward this era of sustainability.
For example, the most signi-
cant performance gap lies in the
integration of sustainability issues
into supply chains. Although 82
percent of APAC executives
believe that they should be
integrating sustainability through-
out their supply chain, just 53
percent believe that this has been
achieved within their company.
BUSINESS OF ASSIMILATION
The second most significant
performance gap appears in
the integration of sustainability
more likely to see solid business
returns from sustainability as
a key driver. For example, 57
percent of APAC CEOs cite cost
reduction and efficiency from
sustainability as an important
opportunity over the next five
years, compared with only 46
percent globally.
As one busi ness l eader
pointed out: If managing a
business sustainably is about
using resources efciently, then it
serves the cost agenda as well.
APAC executives are especially
focused on consumers as a key
value driver buyers who will
create a viable marketplace
for sustainable products and
services. One finding of the
research is that 66 percent of APAC
executives named consumers as
a stakeholder group having the
greatest impact on sustainability
initiatives, compared to 58
percent globally.
It is likely that the emphasis
on consumer demand expressed
by APAC CEOs reects the fact
that most of these companies are
global in nature. So executives
see consumer demand in terms
of the global customer, not only
the local one. As Carlos Ghosn,
CEO of the Renaul t- Ni ssan
Alliance, said: We want to make
the most eco-friendly choice
a good economic solution for
consumers as well. Or, as Sung-
joo Kim of the Sungjoo Group
put it, Sustainability started
as a moral obligation, but has
now become a key differentiator
for consumers.
TURNING TO ALTERNATIVES
Executives are cautiously hopeful
that they can see signicant new
sources of growth in green
products and services: As growth
slows in traditional markets,
companies are turning their
attention toward new propositions
that tap into new waves of
demand. For example, Nissan is
investing in a portfolio of green
products, including clean diesels,
efficient internal combustion
engines and hybrids.
The centrepiece of its product
strategy is the zero-emission
vehicle. Nissan has successfully
entered this market with the LEAF,
a car that produces no carbon-
dioxide emissions, uses advanced
aerodynamic technologies and
has a driving range of 100 miles
on a single charge of its electric
motor. The LEAF had 13,000 pre-
orders in just over one month in
the US and Japan alone, with more
than 56,000 orders globally.
The survey found belief in an
era of sustainable business one
in which sustainability is more
than an aspiration or a separate
initiative, but something fully
integrated into the strategy
and operations of a company.
According to one of the CEOs:
Currently, the issue is how to
better incorporate sustainability
into daily practice.
The past three years represent
a signicant mindset shift in how
UN Global Compact CEOs think
about the role of sustainability
in strategy and operations. It
was found that 96 percent of
CEOs in APAC identical to the
global gure compared to just
72 percent globally in 2007, now
believe that environmental, social
and governance issues should be
fully integrated into the strategy
and operations of a company.
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APAC CEOs emphasise more than
their global counterparts the
importance of access to clean water
and sanitation
Nissan is investing in a portfolio of
green products, including clean diesels,
efcient internal combustion engines
and hybrids.
ENTER No: 0780
issues into the strategy and
operations of subsidiaries. While
there is widespread acceptance
of the need to embed these issues
into subsidiaries (88 percent in
APAC) just 62 percent of APAC
executives believe that they
currently meet this ambition.
Given the opportunities and
challenges that sustainability
presents to Asia Pacific busi-
nesses, it has been observed that,
while sustainability has become
part and parcel of how many
businesses operate, it has yet
to permeate the organisation
into all elements of core business
that is, into capabilities,
processes and systems. I n
particular, the difficulty of
implementation, especially across
supply chains and subsidiaries,
is a significant barrier to the
full integration of sustainability.
Al though the outl i ne of
another era of integrated or
embedded sustainability is
becoming clear, the means to
get there and the timing of the
journey are uncertain. Multiple
stakeholders across industries
and national boundaries will
need to work in concert.
What are the conditions most
important to enabling that tipping
point to be reached? Among
CEOs in the Asia Pacic region,
the top two answers were related
to education and government:
educational systems that produce
effective talent, as well as
government action that provides
clear support for sustainability.
APAC companies are highly
committed to training their
manager-level employees as a
means of embedding sustainability
objectives into operations. There
are 69 percent of APAC CEOs
who state that they are already
engaging in the additional training
of managers to enable them to
address sustainability issues.
For example, Fuji Xerox is
working to improve the skill sets
of its workforce in the area of
sustainability. It is educating
its employees on sustainability
issues, and on more effective
management from an environ-
mental standpoint. It has created
a speci f i c envi ronment al
educati on program f or al l
its employees, with tailored
courses for particular divisions
and job functions.
of Jamshed J Irani, director of
Tata Steel: Corporate social
responsibility is an investment
long-term community investment
and partnership has contributed to
operational viability and stability
in challenging environments.
Tata Steel sought to create
a st abl e envi ronment f or
business in West Bokaro, India,
investing in local community
infrastructure to support the
scale of operations. West Bokaro
Mines, rst established in 1948,
now contributes approximately
4.5 million tonnes annually to
Tata Steels production capacity.
To sustai n thi s l evel of
production the company requires
advanced support services for
engineering and heavy equip-
ment l i ke dumper s and
excavators. Since the area in
which the mine is located is
underdeveloped, the company
has to be self sufcient in many
of its activities.
Tata Steel provides housing
and accommodation for the
population of about 3,700. The
company provides electricity,
fuel, drinking water, and cooking
gas free of charge. The company
also provides education for
its employees children by
constructing the infrastructure
for schools and working with
agencies to run them.
It was observed that there
is a sense of optimism among
many of the CEOs pertaining to
operating in the area of broader
social responsibility. In a number
of ways, businesses should be
able to couple both business
value and societal value.
In doing so, businesses will be
better able to reassert a stronger,
more positive and influential
role in society.
AUTHORITATIVE ACTION
Among business leaders in APAC,
88 percent believe that clearer
direction from governments
will be a critical impetus toward
reaching a tipping point on
embedded sustainability. These
executives also express a greater
belief than their global peers
that they must proactively
engage with policy makers, and
demonstrate public support
f or gl obal i ntegrati on and
open markets.
It was also found among APAC
executives that a commitment
to partnering with local com-
munities exists. In the words
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Sustainability has yet to permeate the
organisation into all elements of core
business that is, into capabilities,
processes and systems.
In Manufacturing
Plants
INDUSTRIAL Ethernet is trending
to be the principal infrastructure
choice for plant oor networks,
just as Ethernet has long been
the standard communications
protocol in business offices.
Both are built on the same
standards-based networking
platform (Ethernet LAN standard
IEEE 802.3).
The key advant age of
industrial Ethernet is that it
allows manufacturers to deploy
a single platform to enable
interoperability in connecting
plant operations to corporate
and administrative ofces, and
the Internet.
This convergence of open,
st andards- based Et hernet
communications between plant
and ofce levels of an enterprise
generat es advant ages f or
both, including:
Ubiquitous access to rea-
time data to improve plant
operations
Rea - ti me co aborati on,
i nventor y vi si bi l i ty and
production planning
Sho oor system integration
with LRP for scheduing,
anning, quaity tracking and
delivery information
Reduced Tot a Cost of
Ownershi (TCO) due to
faster installation, less costly
maintenance and upgrades
UNDERSTANDING THE
ENVIRONMENT
Theres a maj or di fference
between installing Ethernet in an
ofce environment where cables,
hardware and connecti vi ty
components are sheltered and
protected, and installing them
on the manufacturing floor. In
industrial sites, network com-
ponents may be exposed to
temerature extremes, UV
radiation (sunlight), moisture, oil,
chemicals and other contaminants
all of which can degrade the
components physical integrity
and electrical performance,
resulting in intermittent outages
or even total system shutdown.
Normal plant activities may
also pose risks to network
components. For exampl e,
there may be constant machine
movement and vi brat i on,
robotic machinery generating
power spikes that increase
Electromagnetic Interference
( LMI ) } Radi o Irequency
Interference (RII), forkifts and
other mechani zed vehi cl es
traversi ng the work f l oor.
These can damage sensitive
electronics and even the best
The consideration of environmental risks and the selection of
suitable hardware are essential to long-term network performance
and reliability. By Bill Wotruba, director, networking & connectivity
products, Belden
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Ethernet
Commercia Off-The-Shef (COTS)
Ethernet systems are not made
to withstand such harsh and
hazardous conditions.
The following guidelines are
offered to help manufacturers
ensure that the plant floor
communications infrastructure
is built tough enough to with-
stand these challenges.
uptime or better. Yet analysts
report that a large percentage of
unplanned downtime in industrial
operations is caused by network
infrastructure problems.
According to one such report,
fully 72 percent of network faults
can be attributed to failure at the
Oen Systems Interconnection
(OSI) Layer 1 (Physica Media),
system failure may include lost
productivity, delayed processes,
cost of system shut-down and
start-up, possible lapses in
security and safety, and the loss
of service to customers relying
on the plants output.
These can send total down-
time costs soaring to hundreds
of thousands, even millions
of dollars.
SpecIfy InJuxttInI CtnJe
Componentx
In specifying Ethernet physical
media, data links and network
hardware for plant oor instal-
lation, it is important to select
hardened, i ndustri al - grade
components offering rugged
construction and durability to
provide optimal performance
over long service life.
Hi gh qua i ty i ndustri a -
grade Ethernet products should
provide a lifespan similar to
that of other automation system
comonents ~ tyicay 1O to 8O
ConxIJet The RenI Coxt
Of DountIme
Manufacturers rely on automation,
instrumentation and control data
communications to relay signals
between machinery, devices and
control systems that activate
events on an exacting and pre-
determined schedule, with little
or no margin for error.
Network administrators also
require otima security and
manageability so that network
availability attains 99.999 percent
Layer 2 (Data Link) and/or Layer
3 (Network).
Physi ca det er i or at i on
or electrical failure in critical
data transmission components
can lead to unreliable network
performance and safety issues,
and may lead to
loss of critical data,
system downtime or
even catastrophic
failure. No matter
what the industry, if
a switch, connector
or cabling system
fails, the cost of parts
replacement and
repair represents
only a tiny fraction
of the overall costs
associated with pro-
duction downtime.
The i ndi rect
costs of Ethernet
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Normal plant activities may pose
risks to network components, eg:
constant machine movement and
vibration, and robotic machinery
generating power spikes that
increase EMI/RFI.
The key advantage of industrial
Ethernet is that it allows
manufacturers to deploy a single
platform to enable interoperability
in connecting plant operations
to corporate and administrative
ofces, and the Internet.
67
years, which is signicantly more
than COTS roducts can deiver.
Other factors to consider
i ncl ude: conf ormi t y wi t h
the Ethernet LAN.IEEE 802.3
standard; Mean Time Between
Fai l ure anal ysi s; mounti ng
options such as DIN rail mounted,
rack- or panel-mounted, or
devices that bolt securely onto
machines; and a small form factor
to occupy less space and allow
greater density within the limited
space of control panels.
PhyxIcnI MeJIn OptIonx:
CnhIex AnJ ConnectItIty
For the physical media layer,
there are a host of industrial-
grade products that conform
to the Ethernet LAN.IEEE 802.3
standard, while resisting the
effects of sunlight, volatile temper-
atures, moisture and chemicals.
Industrial cables will operate
effectively in a wider temperature
range (-ve 40

deg C to -ve 8b deg C)
than commercial cables (zero deg
C to -ve 6O

deg C). Seection wi
depend on each plants network
configuration and application
requirements. Industria Lthernet
cables/connectivity include:
Heavy-duty, all dielectric,
indoor/outdoor-rated optical
fiber cabling in single-mode
and multimode constructions.
Many feature water-blocking
agents for added protection in
moisture-laden environments.
~ Industria grade Cat be and
Cat 6 cabes with heavy-duty
oi- and UV-resistant |ackets.
Some Cat egor y cab es
feature a bonded-pair inner
construction in which the
conductor insulation of the
pairs is affixed along their
longitudinal axis to ensure
consistent conductor con-
cent ri ci t y and prevent
performance-robbing gaps
between the conductor pairs
during installation and use.
~ U|acketed and armored cabes
for extreme environments.
~ Cont i nuous f ex cab es
desi gned f or use wi t h
continuous motion machines
and automation systems.
~ Low Smoke Zero Haogen
(LSZH) cabes, waterbocked
and burial cables.
~ Cabes designed for use
wi t h l eadi ng i ndust ri al
automation networking and
communications protocols,
such as LtherNet}IP (ODVA),
Modbus TCP}IP, ProhNet and
Iiedbus HSL.
data seeds as high as 1O Gigabits
per second. At a minimum, all of
these components switches,
connectors, and other hardware
should offer robust construction
and resistance to high temper-
atures, vibration and EMI.
Tyica COTS hardware is
designed to operate from 0
o
C
to -4O
o
C, whie industria-grade
Ethernet hardware operates
efficiently from 0
o
C to -6O
o
C ~
extendable to -40
o
C to -8b
o
C.
Also, excessive moisture and
corrosive chemicals can inflict
serious damage to the electronics
i n commerci al swi t ches,
whereas ruggedised industrial
switches can be securely sealed
to prevent ingress of these
substances. (Conforma coating
is also available for humid/
moist applications.)
Industrial Ethernet hardware
components include:
Hardened managed and
unmanaged switches which
come in a variety of copper/
bre port congurations, port
densities, industry approvals
and mounting options.
Firewalls to secure and iso-
late a network while still
permitting authorised data
communications to pass
through. Fi rewal l s wi th
Virtua Private Network (VPN)
capabilities also allow secure,
encrypted communication
from a remote location through
the Internet.
Wireless access points, clients
and bridges in either DIN rail
mount or IP67 encosure-ess
housings now also support the
faster, more secure and noise-
immune 8O2.11n standard.
~ Reated accessories, such as
hardened power supplies,
SIP fiber transceivers and
even software that provides
network status, alerts and
control from the automation
network`s software or PLC.
Industrial-grade connectivity
comonents, such as: IP67-
or IP2O-rated UTP or STP
patch cords, connectors,
modular jacks and plug kits,
adaptors, faceplates and
surface mount boxes.
~ Industria-grade Cat be R14b
and Micro (M12) cordsets and
patch cords, including high
ex versions.
SuItchex & HntJunte OptIonx
Simiary, at the information,
control and device layers, a wide
range of options is available.
There are products to support
both copper and optical fiber
media, and switches capable of
68
ENTER No: 0782
is redundancy. Two kinds of
redundancy are key to maintaining
uninterrupted signal transmission
and maximum uptime.
The first is power source
redundancy. Secifying switches
that have dual power input
capabilities means that if one
power source fails, the other
immediately takes over.
The second is data path
redundancy. The daisy-chain
network topologies used by
many i ndustri al pl ants to
connect automated machinery
and devices have one inherent
flaw if any link between two
switches fails, the entire system
could potentially go down, as the
devices on one network segment
can no longer communicate with
devices in other segments. The
solution is to ensure a built-in
redundant data path into the
network topology.
DESIGN FOR END-TO-END
INTEGRATION
Another trend that is gaining
traction across the industrial
sector is specifying network
i nf rastructure components
from a supplier that is capable
of providing end-to-end, field-
proven Ethernet sol uti ons
tailored specically to end user
applications and environments.
As many companies have
di scovered, taki ng a total
system approach can be more
cost-effective over the long run
in terms of ease of maintenance,
troubleshooting and upgrades.
And, an i ntegrated system
typically results in greater
reliability in delivering optimal
transmission performance
as well as increased peace of
mind for those responsible for
optimising network performance,
day in and day out.
O
ne example of how redundancy provides value is a multinational,
US-based food company manufacturing baked products in its
Midwest facility. The firm upgraded its Ethernet system for plant
automation and control with the goal of enabling real-time information
ow across the plant and the enterprise.
In selecting Ethernet system switches, reliability and redundancy
were of paramount importance. If any piece of equipment in the
plants production process were to fail, it is simply too costly to stop the
production line and consequently, any excess product generated would
have to be scrapped until the equipment could be repaired.
During the upgrade, the company installed 12 Hirschmann industrial
grade Ethernet switches to route copper cables out to the equipment
oor and HMI terminals. The OpenRail and MICE switches were selected
because of their rugged construction and redundant ring topology. Data
path redundancy means that if a switch or media segment were to fail,
the ring topology would kick in and reconnect the ring in the opposite
direction. This is so that the remaining switches would continue to
communicate to each other.
In addition, the switches contain a USB port for backing up and
restoring the original conguration using an auto-congurator or USB
drive. This means damaged equipment can be replaced, and a new switch
quickly and automatically congured by inserting the auto-conguration
adapter. From this manufacturers point of view, the investment made
in industrial strength switches can save hours of costly downtime that
translates into several thousand dollars of saved revenue.
_________________________________________________ Enquiry No: 0781
BAKED GOODS MANUFACTURER RELIES
ON RUGGED INDUSTRIAL SWITCHES
PLAN AHEAD FOR BANDWIDTH &
REDUNDANCY
With an ever-increasing number
of Ethernet-cabled devices being
added in todays automation
and control networks, it is an
industry best practice to allow
for sufcient bandwidth to handle
current needs with additional
headroom to accommodate
future expansion
One factor often overlooked
when it comes to maximising
network uptime and performance
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70
EXHIBITION REVIEW EXHIBITION & EVENTS
ASIA Fruit Logistica took place
from September 8 to 10 this
year at the HKCEC Hong Kong
Convention & Exhibition Centre,
and attracted 304 exhibitors
from 30 different countries. This
is a 34 percent increase on the
previous year.
The three-day event attracted
more than 4,100 visitors, a growth
of 20 percent compared to last
year. Trade visitors came from
60 different countries around
the world.
They included companies and
organisations from all over Asia,
including a record participation
from China, South Korea, and
the event will take place from
September 7 to 9, 2011 at the
HKCEC Hong Kong Convention
& Exhibition Centre.
September 8 to 10, 2010
HKCEC Hong Kong Convention &
Exhibition Centre
Hong Kong, SAR China
______________________ Enquiry No: 0790
markets such as China, India,
Russia as well as from Europe
and the US. Three-quarters
of all trade visitors hold key
management positions in their
companies, with 91.2 percent of
all visitors rating the event as
good to excellent, according to
ofcial surveys.
Asiafruit Congress, Asias
Asia Fruit Logistica
2010
Review
Japan, as well as from major
supplying countries such as the
US, France, Italy, Netherlands,
Australia, New Zealand, South
Africa, Chile, Peru and Argentina.
More than 40 percent of
exhibitors are based in Asia, up
from the previous year, said
Grald Lamusse, MD of Global
Produce Events GmbH.
Trade buyers, who account
for more than 90 percent of
all trade visitors to the event,
included leading supermarket
chains from emerging consumer
annual fresh produce business
conference, was attended by
some 500 delegates from 35
different countries.
The next i nstal l ati on of
(Front, right to left) Vincent Fung, acting commissioner for tourism, Gerald Lamusse,
MD of Global Produce Events, and Chris White, MD Fruitnet Ltd
70
27 - 30 OCT 2010
Venue : Jakarta International Expo - Kemayoran

D
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&
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F
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&
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!
The 11th International Food, Pharma,
Cosmetic Processing & Packaging Exhibition
FEATURING :
The Technology, Machinery, Materials System and Supplies for
Food & Beverage Processing & Packaging
Pharmaceutical Processing & Packaging Plastic
Refrigeration Automation Material Handling
Quality Control and Testing system
Bottling Canning
Inter
I N D O N E S I A
The 10th International Exhibition on Food & Beverage
Products, Technology, Ingredients, Additives, Raw
Materials, Services, Equipment, Supplies
FEATURING :
Bakery & Confectionery, Machinery,
Equipments, Supplies, Ingredients.
Wine & Spirits, Equipments, Supplies, Storage, Services &
Related Technology for Hotel, Catering, Restaurant, Cafe, Supermarket.
Food Additives, Food Chemicals, Food Ingredients, Food Materials.
Herbal & Health Food and Food Supplments.
Franchising & Licensing.
SUPPORTED BY :
Exhibition Organizer KRISTA EXHIBITIONS
Jl. Blandongan No.28d/g . Jakarta 11220. Indonesia
Phone +62 21 6345861, 6345862, 6334581, 6345002
Fax +62 6340140, 6342113
Email : info@kristamedia.com
Website : www.kristamedia.com
Enquiry Number 2658
72
FOOD Ingredients India (Fi India)
takes place in Mumbai, India,
from October 22 to 23, at the
Bombay Exhibition Centre.
Fi India gives access to
companies in the growing market
of food ingredients customised
for Indian food professionals.
This creates opportunities for
those associated with the food
industry to invest, tap on new
suppliers and future customers,
and expand their brands. The
packaging industry witnessed
a healthy volume growth in the
year 2009.
The exhibition promises to
bring together thousands of
buyers and sellers from food
manuf acturers, processi ng
specialists, service providers
and food industry consultants.
crore (US$6,263.50) in investment
over the next five years to
create necessary infrastructure,
expand production facilities and
technology to match the inter-
national quality and standards.
The countrys middle class
segment will hold the key to
success or failure of the processed
food market in India. Of the
countrys total population of
more than one billion, the middle
class segments account for about
350 to 370 million. The profile
of the middle class is changing
steadily. This is conducive to an
expansion in demand for ready-
to-eat Indian-style foods.
October 22 to 23
Bombay Exhibition Centre
Mumbai, India
______________________ Enquiry No: 0791
Food Ingredients India
2010
Preview
I t f eatures a cross sector
representation with companies
showcasing ingredients for food
& beverages, food & dietary
supplements, functional foods,
health foods, medical remedies,
cosmetics, nutraceuticals, natural
foods and organic foods.
It will also feature a two-day
modular conference. Speakers
will discuss diverse topics such
as food industry regulations,
innovations in ingredient, bakery,
confectionery, beverages, dairy,
cold chain and packaging.
India being one of the worlds
major food producers accounts
for less than 1.5 percent of
international food trade. This
indicates vast scope for both
investors and exporters. The
industry requires about Rs 29,000
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and Beverage Association. This
industry growth has grown higher
between 2004 2009. In 2008,
there was a growth of 25 percent
while in 2009, the growth was
seven percent, due to the global
crisis. However, for 2010, a growth
of 10 percent is expected.
The event, organised by Krista
Exhibitions, is held in conjunction
with AllPrint Indonesia, AllPlas
Indonesia and IPEX 2010.
Jakarta International Expo
Jakarta, Indonesia
Oct 27 to 30, 2010
______________________ Enquiry No: 0792
Interfood/AllPack
Indonesia
2010
Preview
to exploring exhibits by more
than 35 overseas participants.
Visitors to the show are expected
to come up to 17,000 people,
with an estimated 5,000 from
other countries.
I n I ndonesi a packagi ng
industry is grow together with
the users industry. The highest
usage in food and beverage
sector which reached almost 70
percent, said Ariana Susanti,
Director of Indonesian Packaging
Federation (IPF).
Her statement is support by
data in GAPMMI / Indonesia Food
INTERFOOD/ALLPACK Indonesia
2010 will be held from October 27
to 30 at the Jakarta International
Expo, in Indonesias capital. The
event will include among its
features processing and packaging
for food & beverage as well as
pharmaceutical, refrigeration,
automation, material handling,
quality control & testing system,
bottling and canning.
Over 150 exhibitors will
showcase their products and
services in the 8,300 sq m event
hall. Other than local exhibitors,
visitors can also look forward
74
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Be Part of the Growing List of Advertisers in
Asia Pacic Food Industry Magazine!
Reaching the desktops of 26,000 industry professionals in Asia
through both print and digital media
etm Eastern
Trade Media Pte Ltd
an Eastern Holdings Ltd company
Reg. No: 199908196C
For advertising opportunities, please contact:
salesap@epl.com.sg
Tel: (65) 6379 2888 | Fax: (65) 6379 2805
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October
13 15: HEALTH INGREDIENTS
JAPAN 2010, SAFETY & TECHNOLOGY
JAPAN
Tokyo Big Sight Exhibition Center
Tokyo, Japan
UBM Media
E-mail :f-expo@cmpjapan.com
Web: www.cmpjapan.com
To Exhibit To Visit General Enquiry
13 16 BIOMIN WORLD
NUTRITION FORUM
Salzburg, Austria
Biomin
E-mail: orian.zehner@biomin.net
Web: www.worldnutritionforum.info
17 21: SIAL 2010
Paris Nord Villepinte
Paris, France
Sial Group
E-mail: visit@sial.fr
Web: www.sial.fr
23 24: FOOD INGREDIENTS INDIA
Mumbai, India
UBM International
E-mail: bipins@ubmindia.com
Web: india.ingredientsnetwork.com
27 30: INTERFOOD/ALLPAK
INDONESIA
Jakarta International Expo, Kemayoran
Jakarta, Indonesia
Krista Media
E-mail: info@kristamedia.com
Web: www.interfood-indonesia.com
28 30: SWEETS & SNACKS CHINA
Intex
Shanghai, China
Koelnmesse
E-mail: l.how@koelnmesse.com.sg
Web: www.sweetschina.com
29 31: FOOD & BEV TECH
Mumbai, India
Confederation Of Indian Industry
E-mail: anil.padwal@cii.in
Web: www.foodbevtech.com
November
10 11: CHINA INTERNATIONAL
FOOD SAFETY & QUALITY CONFERENCE
+ EXPO
Longemont Hotel
Shanghai, China
World Services
E-mail: info@infoexws.com
Web: www.chinafoodsafety.com
16 19: EUROTIER
International DLG Exhibition for Animal
Husbandry & Management
Hanover Exhibition Grounds
Hannover, Germany
DLG
E-mail: expo@dlg.org
Web: www.eurotier.de
16 19: SEOUL PACK
Kintex
Seoul, South Korea
Korea Packaging Machinery Association
E-mail: seoulpack@seoulpack.org
Web: www.seoulpack.org
18 20: DRINK TECHNOLOGY INDIA
Mumbai, India
Messe Muenchen International India
E-Mail: info@drinktechnology-india.com
Web: www.drinktec.com
22 - 25: EMBALLAGE 2010 WORLD
PACKAGING EXHIBITION
Paris Nord Villepinte Exhibition Centre
Paris, France
Comexposium
E-mail: emballage@comexposium.com
Web: en.emballageweb.com
December
1 4: PROPAK INDONESIA
Jakarta International Expo, Kemayoran
Jakarta, Indonesia
Pamerindo Indonesia
Web: www.propakindonesia.com
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ASIA
PACIFIC
FOOD
INDUSTRY
Quality
circulation,
readership
and timely
business
information
for busy
executives
on-the-go!
78
*All details subject to change without notice. Please check with organisers for updates.
CALENDAR OF EVENTS 2010 / 2011
2011
February
8 10: FOOD AND HOSPITALITY EXPO
Bahrain International Exhibition And
Convention Centre
Sanabis, Kingdom Of Bahrain
Bahrain Exhibition And Convention
Authority
Web: www.foodexpbh.com
Email: mahesh@beca.bh

9 11: FRUIT LOGISTICA
Messe Berlin
Berlin, Germany
Messe Berlin GmbH
Web: www.biofach.de
16 19: BIOFACH
Exhibition Centre Nuremberg
Nuremberg, Germany
NrnbergMesse
Web: www.biofach.de
March
15 17: ETHNIC FOODS EUROPE
Brussels Exhibitions And
Conference Centre
Brussels, Belgium
Expo Communications
Email: info@ethnicfoodseurope.com
Web: www.ethnicfoodseurope.com
23 25: PROPAK VIETNAM
Saigon Exhibition & Convention Center
Ho Chi Minh City, Vietnam
Bangkok Exhibition Services
E-mail: vietnam@besallworld.com
Web: www.propakvietnam.com
23 25: FOOD INGREDIENTS CHINA
Shanghai Everbright Convention &
Exhibition Center
Shanghai, China
CFFA & CPIT
E-mail: cfaa1990@yahoo.com.cn
Web: www.chinafoodadditives.com
E-mail: interpack@messe-duesseldorf.de
Web: www.messe-duesseldorf.de
25 29: THAIFEX WORLD OF
FOOD ASIA
IMPACT Challenger
Bangkok, Thailand
Koelnmesse
E-mail: l.how@koelnmesse.com.sg
Web: www.koelnmesse.com.sg/sites/
worldoffoodasia/
June
12 14: VIETFISH
Saigon Exhibition & Convention Center
Ho Chi Minh, Vietnam
Vietnam Association Of Seafood Exporters
& Producers (VASEP)
Web:www.vietsh.com.vn
15 18: PROPAK ASIA
BITEC
Bangkok, Thailand
Bangkok Exhibition Services
E-mail: cassandra@iemallworld.com
Web: www.propakasia.com
July
13 15: PROPAK CHINA
Shanghai New International Expo Centre
(SNIEC)
Shanghai, China
China International Exhibitions
E-mail: Propak@chinaallworld.com
Web: www.propakchina.com
April
6 9: FOOD AND HOTEL INDONESIA
Jakarta International Expo
Jakarta, Indonesia
Pamerindo Indonesia
E-mail: enquiry@iemallworld.com
Web: www.allworldexhibitions.com
13 15: RFID WORLD ASIA
Suntec Singapore International Convention
and Exhibition Centre
Singapore
Terrapin
E-mail: enquiry.sg@terrapinn.com
Web: www.terrapinn.com/2011/rd/
May
12 18: INTERPACK PROCESSES
AND PACKAGING
Dsseldorf Fairgrounds
Dsseldorf, Germany
Messe Dsseldorf
Enquiry Number 2723
79
WFP IS AN EQUAL OPPORTUNITIES EMPLOYER
WFP is the largest multilateral food aid organization
helping more than 110 million people in 80 countries,
with an annual budget of more than US$ 3 billion. The
Regional Bureau for Asia in Bangkok is looking for
candidates for the below position.
Under the overall supervision of the Regional Director,
the Consultant will be responsible for performing the
following functions:
Assist WFP with the identication and development
of ready-to-eat food(s) appropriate for distribution in
humanitarian emergencies
Engage with Asian companies that would be
interested and capable of meeting WFP needs for
rapid deployment of emergency foods
Develop purchasing contracts and/or long term
agreements with suppliers which enable rapid
procurement and deployment of these foods
Dene ready-to-eat meal specication that includes
lab test methods for each parameter to be analyzed
QUALIFICATIONS:
At least 5 years experience in procurement of ready
to eat foods for commercial food industry or food
retail business and production capacity of food
processing companies in Asia
Excellent command of written and spoken English
Willingness to travel
Please send application letter and CV via e-mail to
bangkok.logisticsVA@wfp.org
Deadline for Application: 31/10/2010
Only short-listed candidates will be contacted.
FOOD TECHNOLOGY CONSULTANT
(2 MONTHS)
United Nations World Food Programme
Regional Bureau for Asia (Bangkok)
To be considered for a listing in the
Calendar of Events, send details
of event including: name of event,
date, venue and organisers contact
details to the address given below.
Editorial Dept
Asia Pacic Food Industry
1100 Lower Delta Road #04-04
EPL Building Singapore 169206
Tel: 65 6379 2888
Fax: 65 6379 2805
E-mail: apfood@epl.com.sg
NOTE
Product Catalogue
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Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com
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- Lcw nclse level
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PERFECT PAIR
AND YOU THOUGHT
YOU WERE JUST ADDING
ALMONDS.
A Iot goes in with a IittIe aImond, especiaIIy when it's going into smooth, creamy chocoIate.
So it's no wonder aImonds are the number one nut introduced gIobaIIy for chocoIate confectionery products.*
This sweet combination bIends irresistibIy tasty crunch with a weaIth of nutrition benefts appeaIing
to miIIions of consumers worIdwide. TaIk about a match made in heaven.
*MinteI GIobaI New Products Database and SterIing-Rice Group, GIobaI New Product !ntroductions Report, 2DD8.
Give miIIions what
they're craving
Give your creations
a premium edge
Vitamin E increases
antioxidant appeaI
Crunch into new
texture possibiIities
Entice taste buds
around the worId

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