APFI April/May 2013

ASIA

PAC

IFIC FO

OD

IND

USTR

Y M

ICA

(P) 022/11/2012 • P

PS 1566/05/2013 (022945) • ISSN

0218-2734 AP

RIL/M

AY 2

013 VO

L. 25 N

O. 3

APRIL/MAY 2013

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40 Go Clean With AutomationThe ongoing demands by both consumers and the major supermarkets for improvements in quality, consistency and value has led to signifi cant changes in the way products are produced and packaged. While we may be aware of the benefi ts that packaging materials and concepts bring to improving shelf life, the role which automation plays is often understated. By Bob Hinchcliffe, Quasar Automation

44 Finding The Detection FitProduct inspection is becoming more critical than ever in the global food supply chain. The choice of the two dominant technologies—metal detection and x-ray—is a matter of fi nding the best fi t for the application. By Neil Giles, Mettler-Toledo Product Inspection

48 Lubricated For SafetyWith the industry being more vigilant about identifying potential contamination sources across the entire product chain, food grade lubricants are slowly getting the spotlight. Modern lubricants are able to enhance machine performance and eliminate unwanted safety risks. By EM Stempfel, Fuchs Lubritech

INGREDIENTS & ADDITIVES52 Paying Premium For Shelf Life

More than objective attributes, consumer behaviours are governed by perception and quality association. Participants of a survey said that they are willing to pay for extended shelf life, but only if food safety is not jeopardised. By Carola Grebitus, Arizona State University

www.apfoodonline.com volume 25 no.3

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

52

PACKAGING & PROCESSING Special Safety Feature26 Man vs Machine

While humans possess distinct advantages in intuitive thinking and strategic management, machine vision is vastly superior for many quality assurance processes in terms of speed and reliability. By Didier Lacroix, Cognex

30 Cooking Up A Safe EnvironmentWith far fl ung consequences, it is the onus of the entire food industry to ensure that food safety is maintained. Contamination, be it chemical or biological, can be minimised by measures taken in the kitchen. By Sherlyne Yong

30

CONTENTS

4

36 No Slip Up On SafetyThe risk of slip, trip and fall injuries are more prevalent in food and drink industries than most other industries. Some simple measures can go a long way in eliminating preventable hazards and ensuring the safety of your valuable workforce. By Aloysius Lim, Brady Corp Asia

and quality association. Participants of a survey said that they are willing to pay for extended shelf life, but only if food safety is not jeopardised. By Carola Grebitus, Arizona State University

52

Contents.indd 4 4/11/13 11:06 AM

40 Go Clean With AutomationThe ongoing demands by both consumers and the major supermarkets for improvements in quality, consistency and value has led to signifi cant changes in the way products are produced and packaged. While we may be aware of the benefi ts that packaging materials and concepts bring to improving shelf life, the role which automation plays is often understated. By Bob Hinchcliffe, Quasar Automation

44 Finding The Detection FitProduct inspection is becoming more critical than ever in the global food supply chain. The choice of the two dominant technologies—metal detection and x-ray—is a matter of fi nding the best fi t for the application. By Neil Giles, Mettler-Toledo Product Inspection

48 Lubricated For SafetyWith the industry being more vigilant about identifying potential contamination sources across the entire product chain, food grade lubricants are slowly getting the spotlight. Modern lubricants are able to enhance machine performance and eliminate unwanted safety risks. By EM Stempfel, Fuchs Lubritech

INGREDIENTS & ADDITIVES52 Paying Premium For Shelf Life

More than objective attributes, consumer behaviours are governed by perception and quality association. Participants of a survey said that they are willing to pay for extended shelf life, but only if food safety is not jeopardised. By Carola Grebitus, Arizona State University



52

PACKAGING & PROCESSING Special Safety Feature26 Man vs Machine

While humans possess distinct advantages in intuitive thinking and strategic management, machine vision is vastly superior for many quality assurance processes in terms of speed and reliability. By Didier Lacroix, Cognex

30 Cooking Up A Safe EnvironmentWith far fl ung consequences, it is the onus of the entire food industry to ensure that food safety is maintained. Contamination, be it chemical or biological, can be minimised by measures taken in the kitchen. By Sherlyne Yong

30

CONTENTS

4

36 No Slip Up On SafetyThe risk of slip, trip and fall injuries are more prevalent in food and drink industries than most other industries. Some simple measures can go a long way in eliminating preventable hazards and ensuring the safety of your valuable workforce. By Aloysius Lim, Brady Corp Asia

and quality association. Participants of a survey said that they are willing to pay for extended shelf life, but only if food safety is not jeopardised. By Carola Grebitus, Arizona State University

52


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EXHIBITION & EVENTS 71 ThaiFex72 ProPak Asia74 Asia Drink Conference76 Vietfi sh

CONTENTS

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity.

The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor.

The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806

Address changes should be notifi ed, in writing, to our circulation executive:

EASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road EPL Building #02-02

Singapore 169206

MICA (P) 022/11/2012 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C

THE CIRCULATION OF THIS PUBLICATION IS AUDITED BY BPA INTERNATIONAL

THE ADVERTISERS’ ASSOCIATIONS RECOMMEND THAT ADVERTISERS SHOULD PLACE THEIR ADVERTISEMENTS ONLY IN

AUDITED PUBLICATIONS

for Advertisers’ Enquiry Numbers

10Refer to Advertising Index on Pg

HEALTH & NUTRITION56 The Working Label

Growing concerns over poor diet and obesity have seen increased efforts in creating front-of-package labels that are accurate and easy to understand. As history has shown, this may be easier said than done. By Dr Christina A Roberto, Harvard School of Public Health

BEVERAGE60 Case-Study: Bottling With Care

Beverages featuring fruit chunks are regarded as important drivers of the growth of the fruit juice segment. The ‘delicate’ ingredients pose a challenge that Coca-Cola HBC Eurasia must overcome to gain a foothold in this emerging market. By Jürgen Kraatz, Krones

FEATURES64 Six Keys To The North American Market

Asia should be poised to become the major exporter of value-added foods and food ingredients into North America. However, there are cultural barriers between Asia and North American markets that must be addressed before one can effectively penetrate in this market. By Daniel Best, Best Vantage

68 Safe For ConsumptionThe growing number of foodborne incidents have raised consumer awareness and applied pressure on hotels, restaurant and food manufacturers to ensure food safety. This can be achieved with a food safety management system that checks against all possible sources of contamination. By Sandy Bucao, Intertek Group

DEPARTMENTS

08 Editor’s Note10 Advertiser’s List12 Business News22 Product Highlights79 Calendar Of Events80A Reader’s Enquiry Form80B Subscription Information



6052

6


EXHIBITION & EVENTS 71 ThaiFex72 ProPak Asia74 Asia Drink Conference76 Vietfi sh

CONTENTS

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity.

The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor.

The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806

Address changes should be notifi ed, in writing, to our circulation executive:

EASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road EPL Building #02-02

Singapore 169206

MICA (P) 022/11/2012 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C

THE CIRCULATION OF THIS PUBLICATION IS AUDITED BY BPA INTERNATIONAL

THE ADVERTISERS’ ASSOCIATIONS RECOMMEND THAT ADVERTISERS SHOULD PLACE THEIR ADVERTISEMENTS ONLY IN

AUDITED PUBLICATIONS

for Advertisers’ Enquiry Numbers

10Refer to Advertising Index on Pg

HEALTH & NUTRITION56 The Working Label

Growing concerns over poor diet and obesity have seen increased efforts in creating front-of-package labels that are accurate and easy to understand. As history has shown, this may be easier said than done. By Dr Christina A Roberto, Harvard School of Public Health

BEVERAGE60 Case-Study: Bottling With Care

Beverages featuring fruit chunks are regarded as important drivers of the growth of the fruit juice segment. The ‘delicate’ ingredients pose a challenge that Coca-Cola HBC Eurasia must overcome to gain a foothold in this emerging market. By Jürgen Kraatz, Krones

FEATURES64 Six Keys To The North American Market

Asia should be poised to become the major exporter of value-added foods and food ingredients into North America. However, there are cultural barriers between Asia and North American markets that must be addressed before one can effectively penetrate in this market. By Daniel Best, Best Vantage

68 Safe For ConsumptionThe growing number of foodborne incidents have raised consumer awareness and applied pressure on hotels, restaurant and food manufacturers to ensure food safety. This can be achieved with a food safety management system that checks against all possible sources of contamination. By Sandy Bucao, Intertek Group

DEPARTMENTS

08 Editor’s Note10 Advertiser’s List12 Business News22 Product Highlights79 Calendar Of Events80A Reader’s Enquiry Form80B Subscription Information



6052

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8

managing director KennethTan

editor WongTszHin [email protected]

writer SherlyneYong [email protected]

editorial assistant AudreyAng [email protected]

assistant art director AhmadHalik [email protected]

business development manager RandyTeo [email protected]

publication manager PehSueAnn [email protected]

sales manager JohnsonTay [email protected]

senior circulation executive BrendaTan [email protected]

contributors AloysiusLim BobHinchcliffe CarolaGrebitus ChristinaARoberto DanielBest DidierLacroix EMStempfel JürgenKraatz NeilGiles SandyBucaoboard of industry consultants

Dr Aaron BrodyManagingDirectorPackaging/Brody,Inc

Dr Alastair HicksAdjunctProfessorofAgroindustryMaeFahLuangUniversity,Thailand

Professor Alex BüchananProfessionalFellowVictoriaUniversity

Dr Nik Ismail Nik DaudHead,FoodQualityResearchUnitUniversitiKebangsaanMalaysia/PresidentMalaysianInstituteofFoodTechnology

Kathy BrownlieGlobalProgramManagerFood&BeverageIngredientsPracticeFrost&Sullivan

Sam S DanielsConsultantWorldPackagingOrganisation

Head Office & Mailing AddressEasternTradeMediaPteLtd1100LowerDeltaRoad,EPLBuilding#02-05,Singapore169206Tel:(65)63792888Fax:(65)63792805Email:[email protected]

an Eastern Holdings Ltd company


Executive Boardchairman StephenTaygroup executive director KennethTan

EDITOR’S NOTE

THE figHT againsT malnutritionThe World Health Summit, Regional Meeting Asia kicked off in Singapore on April 8 2013. During its nutritional dialogue, various stakeholders from the private, public and non-profit sectors discussed ways to ensure proper nutrition for people of Asia, especially children.

Many interesting points were raised and addressed, with many of the questions being on the topic of the role private enterprises play in this movement. As one participant said, it would only be logical for private companies to manufacture products that address various nutritional needs if there are demands for them.

A representative from a non-profit organisation pointed out that things can get difficult when private companies are involved. For example, when they engaged a manufacturer to help them make a certain product for a specific demographic, the people assumed that they were trying to market the brand.

Another point was on the highly debated labelling standards. One participant said that the scientific evidence required to place a claim on a food product’s packaging has made the process overly tedious. On the other hand, consumers who understand they need certain nutritional supplements may not know which foods contain such ingredients. There is a need for standards to create a balancing point where buyers can be educated and the seller regulated for false claims.

Like the moderator has suggested, the issues will persist and perhaps discussed again at a regional meeting held ten years later.

Food safety has become a hot topic these days with various scandals affecting consumer confidence. In this issue, we have highlighted some areas where food safety may be compromised and ways for manufacturers to monitor and track their products. The feature has been extended to offer recommendations on workplace safety as well.

Wong Tsz Hin

Ednote.indd 8 4/12/13 5:15 PM

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managing director KennethTan

editor WongTszHin [email protected]

writer SherlyneYong [email protected]

editorial assistant AudreyAng [email protected]

assistant art director AhmadHalik [email protected]

business development manager RandyTeo [email protected]

publication manager PehSueAnn [email protected]

sales manager JohnsonTay [email protected]

senior circulation executive BrendaTan [email protected]

contributors AloysiusLim BobHinchcliffe CarolaGrebitus ChristinaARoberto DanielBest DidierLacroix EMStempfel JürgenKraatz NeilGiles SandyBucaoboard of industry consultants

Dr Aaron BrodyManagingDirectorPackaging/Brody,Inc

Dr Alastair HicksAdjunctProfessorofAgroindustryMaeFahLuangUniversity,Thailand

Professor Alex BüchananProfessionalFellowVictoriaUniversity

Dr Nik Ismail Nik DaudHead,FoodQualityResearchUnitUniversitiKebangsaanMalaysia/PresidentMalaysianInstituteofFoodTechnology

Kathy BrownlieGlobalProgramManagerFood&BeverageIngredientsPracticeFrost&Sullivan

Sam S DanielsConsultantWorldPackagingOrganisation

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Executive Boardchairman StephenTaygroup executive director KennethTan

EDITOR’S NOTE

THE figHT againsT malnutritionThe World Health Summit, Regional Meeting Asia kicked off in Singapore on April 8 2013. During its nutritional dialogue, various stakeholders from the private, public and non-profit sectors discussed ways to ensure proper nutrition for people of Asia, especially children.

Many interesting points were raised and addressed, with many of the questions being on the topic of the role private enterprises play in this movement. As one participant said, it would only be logical for private companies to manufacture products that address various nutritional needs if there are demands for them.

A representative from a non-profit organisation pointed out that things can get difficult when private companies are involved. For example, when they engaged a manufacturer to help them make a certain product for a specific demographic, the people assumed that they were trying to market the brand.

Another point was on the highly debated labelling standards. One participant said that the scientific evidence required to place a claim on a food product’s packaging has made the process overly tedious. On the other hand, consumers who understand they need certain nutritional supplements may not know which foods contain such ingredients. There is a need for standards to create a balancing point where buyers can be educated and the seller regulated for false claims.

Like the moderator has suggested, the issues will persist and perhaps discussed again at a regional meeting held ten years later.

Food safety has become a hot topic these days with various scandals affecting consumer confidence. In this issue, we have highlighted some areas where food safety may be compromised and ways for manufacturers to monitor and track their products. The feature has been extended to offer recommendations on workplace safety as well.

Wong Tsz Hin

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For customised marketing solutions, pls contact: Peh Sue Ann | Johnson Taysalesapfi @epl.com.sg | 65 6379 2888http://www.apfoodonline.com

This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.

HEAD OFFICESINGAPOREEASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road #02-05 EPL Building Singapore 169206

Booking deadline for advertisements is no less than FOUR WEEKS prior to publication date. Please contact our nearest advertising offi ce for more details.

MEDIA REPRESENTATIVESCHINA JAPAN TAIWAN Wan Xin Xian Ted Asoshina Tom Lin Tel: 86-20-3411 4806 Tel: 81-3-3263 5065 Tel: 886-22619-2798Fax: 86-20-3411 4805 Fax: 81-3-3234 2064 Fax: 886-22619-2799

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BUSINESSAsia Pacifi c’s Top News at a glance

carg

ill

Cargill achieves Sni for Cocoa ProductsCargill has achieved the Standard National of

Indonesia for its cocoa powders.

fMC Builds facility in thailandFMC has broken ground on its new microcrystalline cellulose manufacturing facility in Thailand.

Mintel Study Shows india as Leading rice MarketMintel research suggests India is leading the Asia Pacifi c region in the packaged rice market.

UCLa Creates tomatoes with Good CholesterolUCLA researchers have genetically engineered tomatoes to mimic the actions of good cholesterol.

Symington’s returns noodle Product to UKSymington’s is shifting its noodle production from

China back to the UK.

hong Kong & thailand Sign MoUHKTDC and Thailand’s DITP have signed a MOU to strengthen economic partnership between them.

iMCd acquires indonesian distributorIMCD Group has completed the acquisition of a Jakarta-based ingredients distributor.

olam opens almond Processing PlantOlam International has announced the opening of its US$62.4 million almond plant in Australia.

Mitsubishi acquires Kirin Kyowa foodsMitsubishi has entered into an agreement with Kirin Holdings to acquire its food fl avours manufacturing subsidiary.

Singapore Lifts Ban on Japanese foodAVA Singapore has lifted the suspension of food imports from seven prefectures in Japan with immediate effect.

iff opens China facilityIFF has announced the formal opening of one of its manufacturing facilities in China

walmart to open 30 Stores in ChinaWalmart China has announced that it expects to open 30 new stores in 2013.

QuickBites

Cargill Achieves SNI For Cocoa ProductsdeVenter, the netherLandS: Cargill Cocoa & Chocolate has announced that it has achieved the Standard National of Indonesia (SNI), for its cocoa powders produced in the Netherlands, which will enable it to export its powder products to the country.

“Indonesia is an important country in a vital region. As cocoa demand continues to grow we are building up our local market presence in Asia and strengthening our cocoa business on the ground. We have already set up a new research and development application centre in the region and extended our sales offi ce in order to help our customers meet this growing demand.” Job Leuning, business development director for the company, said.

Under the company’s Cocoa Promise, farmer fi eld schools have been established to offer training to an initial 1,000 Indonesian farmers to help them develop skills which will improve productivity, bean quality and, as a result, the income of farmers and their families.

“This is just the beginning of the expansion of our cocoa operations in Indonesia, which has always been an important country for us.” He added.

________________________________________ Enquiry No: 0300

APFI1304 News.indd 12 4/10/13 7:10 PM

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storage + preparationfryers + oil management

seasoning + flavour applicationaccumulation + distribution

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ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013M

arci

e Ca

sas

FMC Builds Facility In ThailandPhiLadeLPhia, US: FMC has broken ground on its new microcrystalline cellulose (MCC) manufacturing facility in Rayong, Thailand. The company will invest more than US$100 million in the region’s fi rst fully integrated colloidal MCC manufacturing and blending site to supply the growing Asia market with its MCC products.

Mike Smith, VP and global business director of the company’s biopolymer division, said the investment was made to help meet the growing demand for innovative food and beverage products in Asia. The facility will increase the company’s global MCC capacity for the food industry by 35 percent and provide greater access to the Asian market place.

The site is expected to come on line in late 2014 and will be fully integrated with MCC production, blending, packaging and warehousing. The Thailand facility will initially manufacture colloidal MCC, which is widely used as an ingredient in food and beverages. However, its design will allow for future volume expansion and the manufacture of different product lines for both the food and pharmaceutical markets.

Last year, the company opened an advanced food laboratory in Singapore and will be launching an innovation centre in Shanghai, China, later this year. The upcoming plant in Thailand will be the company’s third MCC manufacturing facility and fi rst in Asia.

________________________________________ Enquiry No: 0301

APFI1304 News.indd 13 4/10/13 7:10 PM

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BUSINESS NEWS

INDUSTRY & MARKET

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

14

QuickBites

“ Approximately 40 percent of all children under five in South Asia and sub-Saharan Africa are short for their age due to malnutrition. ”

Did you know?

London, UK: Research from Mintel suggests India is leading the Asia Pacific region in the packaged rice market. According to the company, new product development (NPD) in packaged rice in India has more than doubled in the past two years, with over 200 packaged rice launches in 2012 compared to around 100 in 2011.

Furthermore, in 2012, India was the most active country in terms of NDP, accounting for 50 percent of packaged rice introductions in Asia alone, followed by Vietnam and Thailand which accounted for 10 percent and eight percent respectively. Malaysia came fourth with seven percent of new packaged rice launches in the Asia Pacific, followed by Australia with six percent.

Overall, the Indian retail rice market stood at INR122 billion (US$2.24 billion) in value and two million kg in volume in 2012, from INR75.56 billion and 1.2 million kg in 2010. The company expects the market to grow further to reach an estimated INR333 billion and four million kg by 2016 (+175 percent).

Ranjana Sundaresan, food and drink analyst of the company, said that packaged rice is becoming increasingly popular in India, especially in urban areas, due to its convenience.

“This time-saving convenience is one that is being appreciated across India as an increasing number of women join the workforce and are

looking for quick and easy ways to reduce the time they spend in the kitchen, and can now afford to pay a little bit extra for the convenience.”

Changing lifestyles could also lead to further opportunities for the rice market in India, with labelling claims addressing specific consumer needs, such as ‘convenient or fast-cooking’ or nutritional benefits. In terms of convenience, 60 percent of all microwaveable packaged rice variants in Asia were launched in India and a further 23 percent carried a time or speed claim.

“In a decade of exceptional economic expansion, India has

experienced rapid development, increased urbanisation and changing consumer lifestyles. Cooking is increasingly driven by convenience with growing exposure to western food and easier cooking methods and rice products have tapped into the convenience trend. Microwaveable pouch rice products have begun to appear on the market and there is room for further expansion of convenience rice products, specifically tapping into affluent consumers’ preferences.” The analyst concluded.

_____________________ Enquiry No: 0302

Mintel Study Highlights India As Leading Packaged Rice Market

Ral

ph A

ichi

nger

, Lin

z, Au

stria

APFI1304 News.indd 14 4/12/13 5:18 PM

15

BUSINESS NEWS

15

INDUSTRY & MARKET

UCLA Creates Tomatoes With Good Cholesterol Effects

California, US: University of California, Los Angeles, (UCLA) researchers have genetical ly engineered tomatoes to produce a peptide that mimics the actions of good cholesterol when consumed.

Published in the Journal of Lipid Research and, the early study found that mice that were fed these tomatoes in freeze-dried, ground form had less inflammation and plaque build-up in their arteries.

After the tomatoes were eaten, the peptide surprisingly was found to be active in the small intestine but not in the blood, suggesting that targeting the small intestine may be a new strategy to prevent diet-induced atherosclerosis, the plaque-based disease of the arteries that can lead to heart attacks and strokes.

Specifically for the study, the team genetically engineered tomatoes to produce 6F, a small peptide that mimics the action of apoA-1, the chief protein in high-density lipoprotein (HDL or ‘good’ cholesterol) . Scientists fed the tomatoes to mice that lacked the ability to remove low-density lipoprotein (LDL or “bad” cholesterol) from their blood and readily developed inflammation and atherosclerosis when consuming a high-fat diet.

The current study and findings resulted from years of detective work in searching for an apoA-1 peptide that could be practically produced. Peptides prior to the current 6F version have required additions that can only be made by chemical synthesis. The 6F peptide does not require these additions and can therefore be produced by

express the peptide in tomato plants, and the ripened fruit was then freeze-dried and ground into powder for use in the study.

____________________ Enquiry No: 0303

genetically engineering plants. The team chose a fruit—the

tomato—that could be eaten without requiring cooking that might break down the peptide. The researchers were able to successfully genetically

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

15

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uiry

Num

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8

For more information, please contact Cognex Singapore:Email “APFI0413” to [email protected] todayOr call us at +65 6325 5708

Thehighest read raTes ever

high read rates help you increase efficiency, lower costs, and control traceability. With the new dataMan® 300 image-based barcode reader, even higher read rates can now be achieved:

• Intelligent Tuning automatically adjusts lighting, focus and exposure to optimize code reading, with a single button press.

• 1DMax+ with ‘hotbars’ technology reads 1-d barcodes faster and more reliably, even if damaged or badly printed.

• 2DMax+ reads any 2-d code, no matter the printing method, the surface it is marked on, or the code quality.

To get the benefit of the highest read rates ever, visit:

www.highestreadrates.com

What Would higher barcode read rates mean to you?

COG_ID_Food_Ad_A4.indd 1 13/02/2012 19:18

APFI1304 News.indd 15 4/12/13 5:19 PM

14

BUSINESS NEWS

INDUSTRY & MARKET


14

QuickBites

“ Approximately 40 percent of all children under five in South Asia and sub-Saharan Africa are short for their age due to malnutrition. ”

Did you know?

London, UK: Research from Mintel suggests India is leading the Asia Pacific region in the packaged rice market. According to the company, new product development (NPD) in packaged rice in India has more than doubled in the past two years, with over 200 packaged rice launches in 2012 compared to around 100 in 2011.

Furthermore, in 2012, India was the most active country in terms of NDP, accounting for 50 percent of packaged rice introductions in Asia alone, followed by Vietnam and Thailand which accounted for 10 percent and eight percent respectively. Malaysia came fourth with seven percent of new packaged rice launches in the Asia Pacific, followed by Australia with six percent.

Overall, the Indian retail rice market stood at INR122 billion (US$2.24 billion) in value and two million kg in volume in 2012, from INR75.56 billion and 1.2 million kg in 2010. The company expects the market to grow further to reach an estimated INR333 billion and four million kg by 2016 (+175 percent).

Ranjana Sundaresan, food and drink analyst of the company, said that packaged rice is becoming increasingly popular in India, especially in urban areas, due to its convenience.

“This time-saving convenience is one that is being appreciated across India as an increasing number of women join the workforce and are

looking for quick and easy ways to reduce the time they spend in the kitchen, and can now afford to pay a little bit extra for the convenience.”

Changing lifestyles could also lead to further opportunities for the rice market in India, with labelling claims addressing specific consumer needs, such as ‘convenient or fast-cooking’ or nutritional benefits. In terms of convenience, 60 percent of all microwaveable packaged rice variants in Asia were launched in India and a further 23 percent carried a time or speed claim.

“In a decade of exceptional economic expansion, India has

experienced rapid development, increased urbanisation and changing consumer lifestyles. Cooking is increasingly driven by convenience with growing exposure to western food and easier cooking methods and rice products have tapped into the convenience trend. Microwaveable pouch rice products have begun to appear on the market and there is room for further expansion of convenience rice products, specifically tapping into affluent consumers’ preferences.” The analyst concluded.

_____________________ Enquiry No: 0302

Mintel Study Highlights India As Leading Packaged Rice Market

Ral

ph A

ichi

nger

, Lin

z, Au

stria

APFI1304 News.indd 14 4/12/13 5:18 PM

15

BUSINESS NEWS

15

INDUSTRY & MARKET

UCLA Creates Tomatoes With Good Cholesterol Effects

California, US: University of California, Los Angeles, (UCLA) researchers have genetical ly engineered tomatoes to produce a peptide that mimics the actions of good cholesterol when consumed.

Published in the Journal of Lipid Research and, the early study found that mice that were fed these tomatoes in freeze-dried, ground form had less inflammation and plaque build-up in their arteries.

After the tomatoes were eaten, the peptide surprisingly was found to be active in the small intestine but not in the blood, suggesting that targeting the small intestine may be a new strategy to prevent diet-induced atherosclerosis, the plaque-based disease of the arteries that can lead to heart attacks and strokes.

Specifically for the study, the team genetically engineered tomatoes to produce 6F, a small peptide that mimics the action of apoA-1, the chief protein in high-density lipoprotein (HDL or ‘good’ cholesterol) . Scientists fed the tomatoes to mice that lacked the ability to remove low-density lipoprotein (LDL or “bad” cholesterol) from their blood and readily developed inflammation and atherosclerosis when consuming a high-fat diet.

The current study and findings resulted from years of detective work in searching for an apoA-1 peptide that could be practically produced. Peptides prior to the current 6F version have required additions that can only be made by chemical synthesis. The 6F peptide does not require these additions and can therefore be produced by

express the peptide in tomato plants, and the ripened fruit was then freeze-dried and ground into powder for use in the study.

____________________ Enquiry No: 0303

genetically engineering plants. The team chose a fruit—the

tomato—that could be eaten without requiring cooking that might break down the peptide. The researchers were able to successfully genetically


15

Enq

uiry

Num

ber

335

8

For more information, please contact Cognex Singapore:Email “APFI0413” to [email protected] todayOr call us at +65 6325 5708

Thehighest read raTes ever

high read rates help you increase efficiency, lower costs, and control traceability. With the new dataMan® 300 image-based barcode reader, even higher read rates can now be achieved:

• Intelligent Tuning automatically adjusts lighting, focus and exposure to optimize code reading, with a single button press.

• 1DMax+ with ‘hotbars’ technology reads 1-d barcodes faster and more reliably, even if damaged or badly printed.

• 2DMax+ reads any 2-d code, no matter the printing method, the surface it is marked on, or the code quality.

To get the benefit of the highest read rates ever, visit:

www.highestreadrates.com

What Would higher barcode read rates mean to you?

COG_ID_Food_Ad_A4.indd 1 13/02/2012 19:18

APFI1304 News.indd 15 4/12/13 5:19 PM

16

BUSINESS NEWS

INDUSTRY & MARKET

Chris

Cos

tes,

Atla

nta,

US

Symington’s Returns Noodle Production To UKYORKSHIRE, UK : British food company Symington’s is shifting its noodle production from China to Yorkshire, UK.

The company noted that factors such as increasing labour costs in China and the inconvenience of shipping the noodles back to the UK are behind its decision to shift production.

The decision was also infl uenced by a need for quicker response times, such as when a retailer asks for more stock and cannot wait for the container ship to arrive.

It takes about eight to ten weeks to source noodles from China, according to the company.

H e n r i c k P a d e , b u s i n e s s development manager of the company, said that is now possible to produce noodles for roughly the same cost in Yorkshire as in China.

In the past, it would probably have been 30 to 35 percent less in China, he added.

The company has cancelled contracts with two Chinese facilities, one in Guangzhou and one in Hangzhou. Production will be shifted to a new £15 million (US$22.79 million) 70,000 sq m facility in Yorkshire, which is scheduled to open in August.

______________________ Enquiry No: 0304

Joy


16

FRESH!www.apfoodonline.com

Food Technology Served

IMCD Acquires Indonesian DistributorROTTERDAM, THE NETHERLANDS: IMCD Group has completed the acquisition of PT Alam Subur Tirta Kencana, a Jakarta-based good ingredients distributor. All businesses of the Indonesian company have been integrated and all staff have been transferred to PT IMCD Indonesia.

Eduard Utama, founder of Alam Subur, has been appointed as the MD of the group’s new set up in the country.

According to Albert Stevens, VP Asia of the group, the acquisition is an important step in the realisation of the company’s growth strategy in the Asia Pacifi c. “We are now active in the largest and fastest growing country of Southeast Asia, where we foresee tremendous growth prospects.” He added.

With the completion of the acquisition, the group wants to develop its Southeast Asian business and expand market coverage. The company currently has warehouses and offi ces in Jakarta and Surabaya.

_____________________ Enquiry No: 0306

Hong Kong & Thailand Sign MOUHONG KONG: The Hong Kong Trade Development council (HKTDC) and Thailand’s Department of International Trade Promotion, Ministry of Commerce (DITP) have signed a memorandum of understanding (MOU) to promote economic growth, encourage business development, enhance trade information activities and strengthen the economic partnership between Hong Kong and Thailand.

“Under the MOU, the HKTDC and DITP have set up a strategic alliance through the exchange of trade information, implementation of trade promotion activities, and organising professional training and exchange programmes.” Benjamin Chau, deputy executive director of HKTDC, said.

The agreement seeks to boost Thai export of decorative arts and crafts, houseware, furniture, toys, gems and jewellery, garment, food and beverage, pet supplies, cosmetics and personal care products, gifts and premium, spa products, electronics, as well as printing and packaging products.

Trade between Hong Kong and Thailand has grown 39 percent during the last three years, totalling US$14.7 billion in 2012. Thailand was Hong Kong’s ninth-largest trade partner in 2012. Total Hong Kong exports to Thailand were valued at US$5.4 billion. Hong Kong imported US$9.3 billion worth of goods from Thailand last year.

__________________________________________________ Enquiry No: 0305

APFI1304 News.indd 16 4/12/13 5:20 PM

16

BUSINESS NEWS

INDUSTRY & MARKET

Chris

Cos

tes,

Atla

nta,

US

Symington’s Returns Noodle Production To UKYORKSHIRE, UK : British food company Symington’s is shifting its noodle production from China to Yorkshire, UK.

The company noted that factors such as increasing labour costs in China and the inconvenience of shipping the noodles back to the UK are behind its decision to shift production.

The decision was also infl uenced by a need for quicker response times, such as when a retailer asks for more stock and cannot wait for the container ship to arrive.

It takes about eight to ten weeks to source noodles from China, according to the company.

H e n r i c k P a d e , b u s i n e s s development manager of the company, said that is now possible to produce noodles for roughly the same cost in Yorkshire as in China.

In the past, it would probably have been 30 to 35 percent less in China, he added.

The company has cancelled contracts with two Chinese facilities, one in Guangzhou and one in Hangzhou. Production will be shifted to a new £15 million (US$22.79 million) 70,000 sq m facility in Yorkshire, which is scheduled to open in August.

______________________ Enquiry No: 0304

Joy


16

FRESH!www.apfoodonline.com

Food Technology Served

IMCD Acquires Indonesian DistributorROTTERDAM, THE NETHERLANDS: IMCD Group has completed the acquisition of PT Alam Subur Tirta Kencana, a Jakarta-based good ingredients distributor. All businesses of the Indonesian company have been integrated and all staff have been transferred to PT IMCD Indonesia.

Eduard Utama, founder of Alam Subur, has been appointed as the MD of the group’s new set up in the country.

According to Albert Stevens, VP Asia of the group, the acquisition is an important step in the realisation of the company’s growth strategy in the Asia Pacifi c. “We are now active in the largest and fastest growing country of Southeast Asia, where we foresee tremendous growth prospects.” He added.

With the completion of the acquisition, the group wants to develop its Southeast Asian business and expand market coverage. The company currently has warehouses and offi ces in Jakarta and Surabaya.

_____________________ Enquiry No: 0306

Hong Kong & Thailand Sign MOUHONG KONG: The Hong Kong Trade Development council (HKTDC) and Thailand’s Department of International Trade Promotion, Ministry of Commerce (DITP) have signed a memorandum of understanding (MOU) to promote economic growth, encourage business development, enhance trade information activities and strengthen the economic partnership between Hong Kong and Thailand.

“Under the MOU, the HKTDC and DITP have set up a strategic alliance through the exchange of trade information, implementation of trade promotion activities, and organising professional training and exchange programmes.” Benjamin Chau, deputy executive director of HKTDC, said.

The agreement seeks to boost Thai export of decorative arts and crafts, houseware, furniture, toys, gems and jewellery, garment, food and beverage, pet supplies, cosmetics and personal care products, gifts and premium, spa products, electronics, as well as printing and packaging products.

Trade between Hong Kong and Thailand has grown 39 percent during the last three years, totalling US$14.7 billion in 2012. Thailand was Hong Kong’s ninth-largest trade partner in 2012. Total Hong Kong exports to Thailand were valued at US$5.4 billion. Hong Kong imported US$9.3 billion worth of goods from Thailand last year.

__________________________________________________ Enquiry No: 0305

APFI1304 News.indd 16 4/12/13 5:20 PM

BUSINESS NEWS

INDUSTRY & MARKET

Olam Opens Almond Processing PlantnewStead, aUStraLia: Olam International has announced the opening of its A$60 million (US$62.41 million) almond hulling and processing plant, in Victoria, Australia.

The 12,000 sq m facility is expected to de-hull and shell 14 tonnes of almonds per hour and employ approximately 19 permanent staff and 54 casual positions once in full production.

The plant will utilise state-of-the-art laser sorter technology for the shelling and hulling of almonds, generating significant efficiencies and ensuring consistent product quality, traceability and food safety.

Technology has also helped to minimise the environmental footprint—the warehouse is able to operate in complete darkness and the option to use the almond hulls to create renewable energy in a co-generation plant is currently being explored.

The company’s Australian division owns 12,000 hectares of orchards across 11 farms in the Sunraysia district. All farms use advanced irrigation infrastructure and technology and employ agronomy practices to ensure yields and quality of almonds.

__________________________________________________ Enquiry No: 0307 Heal

thAl

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usN

ess


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Ideas to Grow With®

APFI1304 News.indd 17 4/10/13 7:10 PM

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BUSINESS NEWS

INDUSTRY & MARKET

Mitsubishi Acquires Kirin Kyowa FoodsTOKYO, JAPAN: Japanese trading firm Mitsubishi has entered into an agreement with Kirin Holdings to acquire its food f lavours manufacturing subsidiary, Kirin Kyowa Foods (KKF), in a deal estimated to be worth JPY30.5 billion (US$321 million).

Under the terms of the deal, Mitsubishi will purchase an 81 percent stake in KKF in July this year and the remaining share in January 2015.

The acquisition is part of the company's strategy to expand its presence in consumer businesses, increase its value proposition, and provide the global food processing industry with scaled up food fl avouring solutions.

KKF produces a variety of ingredients and fl avour enhancing products, including yeast extracts, nucleot ides and hydrolysed proteins, and has operations in Japan, Indonesia and China.

I t a lso manufactures and sells seasonings, sweeteners, quality-enhancing agents, bakery ingredients, and processing liquors.

Mitsubishi stated that the wor ldwide market for food ingredients and fl avouring products is estimated to be valued at US$120 billion and this market continues to grow, driven by rapid economic expansion in China and other Asian countries.

As the global market expands, the natural fl avours market has reached US$10 billion, and in particular, the demand for products such as yeast extracts is increasing signifi cantly.

________________ Enquiry No: 0308

Elin

BAPRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

18

www.apfoodonline.comFOR EVERYTHING YOU WANT TO KNOW ABOUT

FOOD TECHNOLOGY

“ Harvard research found that dieters on high-fi bre foods, such as vegetables and muesli, are consuming more calories due to an outdated labelling system. ”

Did you know?

Singapore Lifts Ban On Japanese FoodSINGAPORE: The Agri-Food & Veterinary Authority of Singapore (AVA) has lifted the suspension of food imports from seven prefectures in Japan with immediate effect. This follows a review by the authority and assurances from the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) on the safety of food from Japan.

Impor t of mi lk and mi lk products, meat and meat products, table hen eggs, seafood, fruits and vegetables from Chiba, Ibaraki, Gunma, Kanagawa, Saitama, Tochigi and Tokyo prefectures has been resumed. However, every consignment of the above products from these prefectures has to be accompanied by a certificate of origin (COO) as well as a pre-export laboratory report, which certifi es that the food has been tested for radioactivity and found to be free from radioactive contaminants

Following the lifting of the suspension, only food from Fukushima prefecture remains suspended.

_______________ Enquiry No: 0309

APFI1304 News.indd 18 4/12/13 5:21 PM

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BUSINESS NEWS

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INDUSTRY & MARKET


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IFF Opens China FacilityGUanGzhoU, China: International Flavors & Fragrances (IFF), a manufacturer of flavours and fragrances for consumer products, has announced the formal opening of one of its manufacturing facility in the Guangzhou Economic and Technological Development District, China,

The factory will supply flavours to the company’s regional and global food and beverage customers. The facility is part of a previously announced US$100 million investment in Asia and a key part of the company’s strategy to grow in emerging markets.

The approximately 19,000 sq m site comprises sales and administration offices, laboratories, factory buildings, and support services and will manufacture all product types currently made by the company in China, as well as spray dry.

Its projected annual capacity is approximately three times that of the existing manufacturing site. In keeping

with the company’s commitment to reduce its impact on the environment, all structures on the site and all manufacturing processes were designed to comply with the company’s sustainability standards, with an emphasis on energy efficiency, low water consumption and minimal waste.

“With the opening of our Singapore and Delhi facilities in 2012 and our Guangzhou site in 2013, IFF is well-positioned to support our customers’ growth now and into the future, both regionally and globally,” said Doug Tough, the company’s chairman and CEO. “We continue to have confidence in our growth strategies in the region and a strong commitment to the emerging markets.”

Over the next months, the plant will undergo rigorous testing and production trials to help ensure all its products meet the highest global standards. The company anticipates commercial production to begin in Q3 2013.

___________________________________ Enquiry No: 0310

APFI1304 News.indd 19 4/10/13 7:10 PM

20

BUSINESS NEWS

INDUSTRY & MARKET


20

“ Americans spend more than US$50 million annually on snack food for Super Bowl ”

Did you know?

Chris

Cos

tes,

Atla

nta,

US

RiceBran & Wilmar Agree To China Joint VentureArizonA, US: RiceBran Technologies, a company that produce and market value added products derived from rice bran, has announced that it has entered into a series of agreements to develop rice bran and its derivatives in China for human food ingredient and animal nutrition applications with various affiliates of Wilmar International, an Asian agribusiness group.

The company has licensed to Wilmar its patented and proprietary intellectual property and know-how for stabilising and further processing rice bran, including technologies resulting from recent research and development efforts regarding

extraction and concentration of protein from rice bran.

As part of the agreements, Wilmar will purchase two proprietary rice bran stabilisation extruders designed and manufactured by RiceBran Technologies for use in China. In addition, RiceBran Technologies will have co-investment rights to purchase up to a 45 percent equity interest of any entity established in China by Wilmar, to commercialise the licensed intellectual property and know-how.

China’s annual rice output is about 185 million tonnes, or approximately one third of global rice production, with about 15 million tonnes of raw rice bran produced annually as a by-product of rice milling. At present, about 10 percent of raw rice bran production goes to production of rice bran oil for human food applications.

______________________ Enquiry No: 0311

Walmart To Open 30 Stores In ChinaShenzhen, ChinA: Following Walmart’s announcement in October last year that more than 100 new stores will open in China in the next three years, the company’s China office has announced that it expects to open 30 new stores in 2013.

In addition, the company will spend around RMB500 million (US$80.59 million) this year to remodel 50 existing stores. This follows after 31 stores that were remodelled in 2012.

At the beginning of 2013, the company opened two new stores in Hebei and Sichuan. At the same time, two hypermarkets will be opening in Shenzhen and Guangdong, as well as two new Sam’s Club stores in Zhejiang and Jiangsu. In the next six months, store openings will take place in cities such as Jiangxi, Hubei, Guangdong, Zhejiang, Hebei and Jiangsu.

The company will also invest in building more distribution centre networks. A new distribution centre in Wuhan will enhance the network capability. Further enhancements to chilled warehouses in Shenzhen and Guangzhou will improve customer services, enhance food safety and quality and help reduce costs. ___________________ Enquiry No: 0312

APFI1304 News.indd 20 4/12/13 5:23 PM

20

BUSINESS NEWS

INDUSTRY & MARKET


20

“ Americans spend more than US$50 million annually on snack food for Super Bowl ”

Did you know?

Chris

Cos

tes,

Atla

nta,

US

RiceBran & Wilmar Agree To China Joint VentureArizonA, US: RiceBran Technologies, a company that produce and market value added products derived from rice bran, has announced that it has entered into a series of agreements to develop rice bran and its derivatives in China for human food ingredient and animal nutrition applications with various affiliates of Wilmar International, an Asian agribusiness group.

The company has licensed to Wilmar its patented and proprietary intellectual property and know-how for stabilising and further processing rice bran, including technologies resulting from recent research and development efforts regarding

extraction and concentration of protein from rice bran.

As part of the agreements, Wilmar will purchase two proprietary rice bran stabilisation extruders designed and manufactured by RiceBran Technologies for use in China. In addition, RiceBran Technologies will have co-investment rights to purchase up to a 45 percent equity interest of any entity established in China by Wilmar, to commercialise the licensed intellectual property and know-how.

China’s annual rice output is about 185 million tonnes, or approximately one third of global rice production, with about 15 million tonnes of raw rice bran produced annually as a by-product of rice milling. At present, about 10 percent of raw rice bran production goes to production of rice bran oil for human food applications.

______________________ Enquiry No: 0311

Walmart To Open 30 Stores In ChinaShenzhen, ChinA: Following Walmart’s announcement in October last year that more than 100 new stores will open in China in the next three years, the company’s China office has announced that it expects to open 30 new stores in 2013.

In addition, the company will spend around RMB500 million (US$80.59 million) this year to remodel 50 existing stores. This follows after 31 stores that were remodelled in 2012.

At the beginning of 2013, the company opened two new stores in Hebei and Sichuan. At the same time, two hypermarkets will be opening in Shenzhen and Guangdong, as well as two new Sam’s Club stores in Zhejiang and Jiangsu. In the next six months, store openings will take place in cities such as Jiangxi, Hubei, Guangdong, Zhejiang, Hebei and Jiangsu.

The company will also invest in building more distribution centre networks. A new distribution centre in Wuhan will enhance the network capability. Further enhancements to chilled warehouses in Shenzhen and Guangzhou will improve customer services, enhance food safety and quality and help reduce costs. ___________________ Enquiry No: 0312

APFI1304 News.indd 20 4/12/13 5:23 PM

Welcome to Ingredion, bringing together the best of National Starch and Corn Products. We’re a values-driven company specialising in nature-based sweetness, texture, nutrition and structure for solutions across industry sectors. Together, we can do more than ever before to help meet your challenges. Here in Asia Pacific and around the world.

Let’s get started: ingredion.com/apacemail: [email protected]

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A new day is here.

The product trademarks above, the INGREDION trademark and logos are trademarks of the Ingredion group of companies and used in Asia Pacific by National Starch Pte Ltd. All rights reserved. All contents copyright © 2013.


22

PRODUCT HIGHLIGHTS APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

Lycored has introduced a line of micro-encapsulated and sustainable natural carotenoid and vitamin beadlets. This stable, vegetarian, sustainable beadlet line is manufactured in the US in an advanced process.

Beverage and supplement manufacturers are facing significant obstacles when using tablet-grade carotenoids since these lipid-soluble compounds are highly unstable and oxidise very easily.

With this technology, the beadlets are stable enough to offer protection to the carotenoids and vitamins from oxidation. The beadlets are formulated in a unique way that will not allow leakage following direct compression—a common problem associated with substandard coating systems.

The starch beadlets are designed for use in dry-blend beverages, as the coating is remarkably water soluble. They will initially be available for the carotenoids lycopene, beta-carotene, lutein, vitamin D and vitamin A-acetate. ___________________________________ Enquiry No: P321

The solvent-free laminating adhesives from Henkel’s Liofol LA 7777 family are suitable for high barrier films that demand low carbon dioxide formation from the adhesive.

The very low monomer content of the adhesive family also makes the R40 label unnecessary.

Due to the significantly reduced monomer content and the special design of this adhesive family, converters can not only reduce the risk of primary aromatic amine (PAA) formation, but also the time required for decay of primary aromatic amines.

The company has also developed an innovative water based heat seal lacquer for food applications that completely exclude unwanted residual solvents.

The Liofol HS 2210-22 is a low temperature sealing lacquer which already activates at less than 100 deg C. It can be applied on film, foil and paper and is characterised by a versatile range of applications, including banderoles, soap packs and coffee packs. ___________________________________ Enquiry No: P323

Carmit Candy Industries has developed a line of fortified confectionery products that are designed to provide specific health benefits, while maintaining taste and texture.

For each health indication, ingredients are selected for their scientific support, regulatory approval and technical parameters. The ingredients are then incorporated into one of the confectionery carriers such as chocolate coins, toffee-chews, crème-filled wafers and lollipops and undergo organoleptic and analytical testing—to ensure both ingredient stability and taste.

The product line include weight-management wafer-bar with glucomannan and potato extract, bone-health chocolate coin with calcium, vitamin D and vitamin K, and immune-health sugar-free toffee chew with Echinacea, vitamin C and zinc.

___________________________________ Enquiry No: P320

Sensient Flavors has added eight bespoke functional flavours to its All Purpose Sweet Solutions range. The new Black Grape, Cola, Red, Summer Fruits, Orange, Tropical, Lemon Lime and Green flavourings compensate for sensory drawbacks in products with reduced sugar content, as well as those which are completely free from sugar.

In reduced sugar formulations, the flavourings compensate for loss of body, mouthfeel and sweetness. When used alongside alternative sweetening solutions, such as high intensity sweeteners or Stevia, they also mask undesirable aftertastes.

The flavours can be declared as ‘natural flavouring’ and add no carbohydrate calories to the end product and can be used in other applications, such as bakery, confectionery and dairy products.

The bespoke f lavour ings enable food and dr ink manufacturers to shorten development time when modifying sweetening systems or reducing the sugar content of products. ___________________________________ Enquiry No: P322

Carmit Candy: Functional Confectionery

Lycored: Micro- Encapsulated Beadlet

Sensient Flavours: Functional Flavours Henkel: Packaging Adhesives

Products.indd 22 4/11/13 11:08 AM

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scale

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local expertise

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Enq

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3378

3378 FoodSafetyNetwork_Advert_A4_FINAL.indd 80 4/10/13 2:43 PM

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Lycored has introduced a line of micro-encapsulated and sustainable natural carotenoid and vitamin beadlets. This stable, vegetarian, sustainable beadlet line is manufactured in the US in an advanced process.

Beverage and supplement manufacturers are facing significant obstacles when using tablet-grade carotenoids since these lipid-soluble compounds are highly unstable and oxidise very easily.

With this technology, the beadlets are stable enough to offer protection to the carotenoids and vitamins from oxidation. The beadlets are formulated in a unique way that will not allow leakage following direct compression—a common problem associated with substandard coating systems.

The starch beadlets are designed for use in dry-blend beverages, as the coating is remarkably water soluble. They will initially be available for the carotenoids lycopene, beta-carotene, lutein, vitamin D and vitamin A-acetate. ___________________________________ Enquiry No: P321

The solvent-free laminating adhesives from Henkel’s Liofol LA 7777 family are suitable for high barrier films that demand low carbon dioxide formation from the adhesive.

The very low monomer content of the adhesive family also makes the R40 label unnecessary.

Due to the significantly reduced monomer content and the special design of this adhesive family, converters can not only reduce the risk of primary aromatic amine (PAA) formation, but also the time required for decay of primary aromatic amines.

The company has also developed an innovative water based heat seal lacquer for food applications that completely exclude unwanted residual solvents.

The Liofol HS 2210-22 is a low temperature sealing lacquer which already activates at less than 100 deg C. It can be applied on film, foil and paper and is characterised by a versatile range of applications, including banderoles, soap packs and coffee packs. ___________________________________ Enquiry No: P323

Carmit Candy Industries has developed a line of fortified confectionery products that are designed to provide specific health benefits, while maintaining taste and texture.

For each health indication, ingredients are selected for their scientific support, regulatory approval and technical parameters. The ingredients are then incorporated into one of the confectionery carriers such as chocolate coins, toffee-chews, crème-filled wafers and lollipops and undergo organoleptic and analytical testing—to ensure both ingredient stability and taste.

The product line include weight-management wafer-bar with glucomannan and potato extract, bone-health chocolate coin with calcium, vitamin D and vitamin K, and immune-health sugar-free toffee chew with Echinacea, vitamin C and zinc.

___________________________________ Enquiry No: P320

Sensient Flavors has added eight bespoke functional flavours to its All Purpose Sweet Solutions range. The new Black Grape, Cola, Red, Summer Fruits, Orange, Tropical, Lemon Lime and Green flavourings compensate for sensory drawbacks in products with reduced sugar content, as well as those which are completely free from sugar.

In reduced sugar formulations, the flavourings compensate for loss of body, mouthfeel and sweetness. When used alongside alternative sweetening solutions, such as high intensity sweeteners or Stevia, they also mask undesirable aftertastes.

The flavours can be declared as ‘natural flavouring’ and add no carbohydrate calories to the end product and can be used in other applications, such as bakery, confectionery and dairy products.

The bespoke f lavour ings enable food and dr ink manufacturers to shorten development time when modifying sweetening systems or reducing the sugar content of products. ___________________________________ Enquiry No: P322

Carmit Candy: Functional Confectionery

Lycored: Micro- Encapsulated Beadlet

Sensient Flavours: Functional Flavours Henkel: Packaging Adhesives


Food safety on a global

scale

Global reach with

local expertise

Protect yourbrand

Enq

uiry

Num

ber

3378

3378 FoodSafetyNetwork_Advert_A4_FINAL.indd 80 4/10/13 2:43 PM

24


GEA: Meat InjectorThe GEA AccuJector is designed for accurate injection of low-profile products, such as fish, bone-in and boneless poultry and beef steaks. The machine features a close needle pattern for good brine distribution and leaves minimal visible needle marks on skin-on products.

The close needle pattern means that for some applications, tumbling is not required, so the machine can run in-line and products can be packed immediately after injection or transported directly onto a further processing line.

The machine has an integrated brine tank and fi lter system. The injection process is controlled by a PLC unit operated via a touch panel. Brine distribution is controlled using advanced needle heads with individual needles that are automatically adjusted by air pressure. When a bone obstruct a needle, it retracts and stops injecting, avoiding brine pockets and bone damage.

________________________________ Enquiry No: P326

Stabimuls RMWW, a stabilising system from Hydrosol, can enhance the properties of yoghurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk.

The synergistic effects of different hydrocolloids enable the functional systems to create a pleasantly foaming yoghurt shake—even with end products containing different percentages of yoghurt. The content can vary between 40 and 80 percent, offering an additional benefi t from an economic point of view.

The stabilising system is simple to use. First, a reconstituted milk product is made up from dried milk and water with the aid of the stabilising system. Bacterial cultures then turn this into yoghurt, which is processed into a yoghurt shake.

To do this, the functional system is blended with hot water, which serves to activate the stabiliser. The mixture is then added to the yoghurt. This step is followed by a swelling time which ensures that the stabiliser mixture combines with the yoghurt to form a protective colloid for the protein.

________________________ Enquiry No: P324

BHJ: Functional ProteinG l o b a l p r o t e i n manufacturer, BHJ I n g r e d i e n t s , h a s introduced SCANPRO FCP 75/SF, a functional chicken protein. The product can be used by poultry and chicken meat processors to add value and save on recipe costs without affecting quality, fl avour or meat content.

Its technical attributes include improved texture, fi rmness and succulence with good protein to water binding ratio of one to eight. The allergen free protein can also improve slicing yields and reduce purge in pack for manufacturers of reformed, injected, ground and emulsifi ed chicken products.

Featuring a wide range of chicken applications, including cold meats, marinated chicken, nuggets, burgers and meat balls, the product is halal-approved and available to meat processors and manufacturers sourcing halal ingredients for chicken-based products. _________________________________ Enquiry No: P325

Standard-Knapp: Shrink WrapperStandard-Knapp has i n t r oduced t he 598 Tritium Shrink Wrapper, a cont inuous mot ion shrink wrapper capable of handling applications in the food and beverage industry.

The machine is equipped with a 2-axis servo-driven wrapping module which is easily programmed to follow the contour of all incoming trays of product. The wrapping module requires no physical change parts or adjustments and can run at high rates of speed.

The wrapper also features a precise servo-driven film cutting system which accurately cuts the required length of fi lm effi ciently and reliably. The cutting system can handle both clear and registered fi lm, printed with marketing graphics and detailed product information.

The modular construction of the wrapper allows for precise assembly with no adjustments. It also features an ergonomically designed side fi lm stand which makes it easier for operators to reload fi lm rolls. In addition, its slide-out fi lm feed and increased visibility makes walk-by maintenance a snap.

____________________________________ Enquiry No: P327

Hydrosol: Stabilising System


24


GEA: Meat InjectorThe GEA AccuJector is designed for accurate injection of low-profile products, such as fish, bone-in and boneless poultry and beef steaks. The machine features a close needle pattern for good brine distribution and leaves minimal visible needle marks on skin-on products.

The close needle pattern means that for some applications, tumbling is not required, so the machine can run in-line and products can be packed immediately after injection or transported directly onto a further processing line.

The machine has an integrated brine tank and fi lter system. The injection process is controlled by a PLC unit operated via a touch panel. Brine distribution is controlled using advanced needle heads with individual needles that are automatically adjusted by air pressure. When a bone obstruct a needle, it retracts and stops injecting, avoiding brine pockets and bone damage.

________________________________ Enquiry No: P326

Stabimuls RMWW, a stabilising system from Hydrosol, can enhance the properties of yoghurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk.

The synergistic effects of different hydrocolloids enable the functional systems to create a pleasantly foaming yoghurt shake—even with end products containing different percentages of yoghurt. The content can vary between 40 and 80 percent, offering an additional benefi t from an economic point of view.

The stabilising system is simple to use. First, a reconstituted milk product is made up from dried milk and water with the aid of the stabilising system. Bacterial cultures then turn this into yoghurt, which is processed into a yoghurt shake.

To do this, the functional system is blended with hot water, which serves to activate the stabiliser. The mixture is then added to the yoghurt. This step is followed by a swelling time which ensures that the stabiliser mixture combines with the yoghurt to form a protective colloid for the protein.

________________________ Enquiry No: P324

BHJ: Functional ProteinG l o b a l p r o t e i n manufacturer, BHJ I n g r e d i e n t s , h a s introduced SCANPRO FCP 75/SF, a functional chicken protein. The product can be used by poultry and chicken meat processors to add value and save on recipe costs without affecting quality, fl avour or meat content.

Its technical attributes include improved texture, fi rmness and succulence with good protein to water binding ratio of one to eight. The allergen free protein can also improve slicing yields and reduce purge in pack for manufacturers of reformed, injected, ground and emulsifi ed chicken products.

Featuring a wide range of chicken applications, including cold meats, marinated chicken, nuggets, burgers and meat balls, the product is halal-approved and available to meat processors and manufacturers sourcing halal ingredients for chicken-based products. _________________________________ Enquiry No: P325

Standard-Knapp: Shrink WrapperStandard-Knapp has i n t r oduced t he 598 Tritium Shrink Wrapper, a cont inuous mot ion shrink wrapper capable of handling applications in the food and beverage industry.

The machine is equipped with a 2-axis servo-driven wrapping module which is easily programmed to follow the contour of all incoming trays of product. The wrapping module requires no physical change parts or adjustments and can run at high rates of speed.

The wrapper also features a precise servo-driven film cutting system which accurately cuts the required length of fi lm effi ciently and reliably. The cutting system can handle both clear and registered fi lm, printed with marketing graphics and detailed product information.

The modular construction of the wrapper allows for precise assembly with no adjustments. It also features an ergonomically designed side fi lm stand which makes it easier for operators to reload fi lm rolls. In addition, its slide-out fi lm feed and increased visibility makes walk-by maintenance a snap.

____________________________________ Enquiry No: P327

Hydrosol: Stabilising System



25

SPECIAL SAFETY FEATUREWith growing concerns over food safety, food processors and manufacturers have to

consider various factors across the entire operational chain to ensure that the quality of their products satisfy consumers’ little tolerance for contamination and risks. In this special feature, we will highlight some areas to be

mindful of and ways to ensure monitoring and tracking of products. In addition, we will take a look at some good work safety practices that ensure the manufacturing process is

safe for consumers as well as workers.

PACKAGING & PROCESSING

!

Finding The Detection Fit

No Slip Up On Safety

Man vs Machine

Lubricated For Safety

Go Clean With Automation

Cooking Up A Safe Environment

CCTV

Mock Cover.indd 25 4/11/13 11:09 AM

26

WHILE HUMANS POSSESS DISTINCT ADVANTAGES IN INTUITIVE THINKING AND STRATEGIC MANAGEMENT, MACHINE VISION IS VASTLY SUPERIOR FOR MANY QUALITY ASSURANCE PROCESSES IN TERMS OF SPEED AND RELIABILITY. BY DIDIER LACROIX, SENIOR VP, INTERNATIONAL SALES & SERVICES, COGNEX

for product defects along the pro-duction line.

A manufacturer of powdered milk deployed six operators on each work shift to check for defects on milk tins. The operators had to ensure that the manufacturing dates, lot codes and expiry dates were present on each tin that passed by.

The problem with this method is that it was impossible to inspect every single tin that came through. Moreover, such a manual process was largely dependent on the abil-ity, experience and mood of each operator on duty. This means that the effectiveness of the QC process was directly linked to the operator’s skill and level of alertness for that particular shift.

The manual system also means that while operators could verify the presence of the printed information on a product, it was extremely dif-ficult for the human eye to ensure that the dates and lot codes are cor-rect. On top of that, it is impossible for the operators to read any printed barcodes.

Af ter the insta l la t ion o f a machine vision system, the facil-ity’s QC processes saw dramatic improvement. The cameras were able to read every can that passed by, ensuring a 100 percent thor-ough inspection. Since the cans move along the line and can present themselves at random orientations or even upside-down, the cameras have to be able to check and verify the printed information under such circumstances.

ERROR-FREE QCInspections are no longer depend-ent on subjective decision making by human operators. Another ben-efi t is that only one operator is now required on each shift (instead of six), allowing the facility to stream-line its workforce and re-deploy human resources into areas that re-quire greater human intuition and strategic thinking.

MAN VS MACHINE

IN today’s business climate, food and beverage (F&B) manufactur-ers face a number of challenges. In many Asian countries, regulatory oversight is becoming increasingly stringent, especially in the light of food scandals that have perpetu-ated over recent years. As producers move beyond their borders to ex-port their products to international markets, legislative standards in those countries also have to be ad-hered to.

With the advancement of internet technologies and the proliferation of social media, consumers too, have a

greater awareness of food safety is-sues. Mistakes made by companies that affect consumer health have made the headlines and spread like wildfi re, quickly bringing down repu-tations that took years to build.

SUBSTANDARD INSPECTION On the production side, manufac-turers are often perplexed by the difficulties in ensuring process ef-ficiency while maintaining product quality. Quality control (QC) usu-ally becomes an issue when manual processes are involved—such as em-ploying operators to visually check

LK, S

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, US


APFI1304 Safety (cognex).indd 26 4/10/13 3:49 PM


Within this production environ-ment, machine vision can also be applied to check the contents of each tin. Since each tin must con-tain a scoop, the system ensures the presence of one in each tin and checks that it is of the right colour and size.

When it comes to bottling, be it ketchup, beer or soft drinks, a com-mon challenge is in ensuring that the caps have been properly placed or screwed onto their correspond-ing bottles. For plants that rely on human vision to perform this task, the same production problem rears its head—how to ensure that a 100 percent thorough inspection has been made on 100 percent of the products.

Machine vision however, can fulfi l this task. With the help of soft-ware, vision cameras ensure that bottle caps are correctly positioned. Any bottles with crooked or missing caps are immediately identified by the system. In certain facilities that manufacture a range of products (for example, ketchup and chilli sauce), or make products for different brand names, mix-ups on the production line can occur.

Machine vision however, is able to differentiate between the differ-ent colours of caps and the logos or brand names that are printed on them. If the system detects any viola-tions in the capping process, it then alerts the operator via the software interface. To ensure uninterrupted production, the system can be set up to divert the unacceptable bottles into a separate rejection bin. The op-erator then proceeds to collect these bottles after the production shift.

ACCOUNTABILITYIn a manual inspection system, it can be quite diffi cult for the operators on duty to record down any errors that are discovered during that shift—es-pecially when they are busy weeding out errors on the production line at the same time. With an automated

A common challenge in bottling is ensuring that caps have been properly placed onto the corresponding bottles.

a2ge

mm

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28

vision system, images of each bottle are stored and the system is able to generate reports on the number of errors that are detected during each shift. This provides managers with the necessary information to fine-tune and improve their production processes.

An automated system ensures accountability and creates a re-liable audit trail that facilitates investigations. These mechanisms are especially useful for manage-ment to identify problems on the production line—for example, if a particular batch has a higher-than-usual number of rejections—and trace them to the source. In the un-fortunate event of a product recall, these images may also help inves-tigators to track down the cause of the problems.

ALLERGEN MANAGEMENTAllergen management is another as-pect of packaged food production that cannot be neglected. In most countries, government regulations require that manufacturers list down the ingredients that are contained in a product.

This means that it is the manu-facturer’s responsibility to ensure that the food label accurately re-flects the contents. The problem here is that labels for different prod-ucts can sometimes become mixed up within a facility.

The task of ensuring that such problems do not leave the ware-house, then falls on the QC process. Having a human-eye driven proc-ess again has certain limitations, as not all packages can be thor-oughly inspected. In this context, the manufacturer runs the risk of an incorrectly described product reach-ing the shelves of supermarkets.

In milder cases, this could re-sult in public embarrassment. In serious cases, however, it could be consumed by an unsuspecting cus-tomer who has an allergic reaction to certain ingredients (for example, peanuts) contained in the product.

In most situations, mismatches between labels and their contents will end up in a recall of prod-ucts—often a costly and logistically intensive affair.

Yet, such incidents can be ef-fectively avoided with the help of machine vision. Using cameras that capture images of the labels, a soft-ware can perform pattern matching on unique features in artwork. Cam-eras are positioned to look at the packaging/container from various faces where the labels are located, for example, top and sides.

Since the software has already been trained to recognise and under-stand specific images, it now looks

for specific areas of text and char-acteristics of the label. If a match is found, the product is considered to have passed inspection and the sys-tem moves on to the next item on the line. In the case of a mismatch, the package/container is automati-cally diverted to a reject station downstream. In addition, the soft-ware also ensures that the label is correctly positioned on the lid.

This provides a fail-safe method of verifying the correct packaging for the appropriate product. The software is able to tolerate varia-tions in product presentation angles, and can cope with perspective dis-tortion. This ability to acquire the required detailed information en-sures not only zero defects but also a negligible rate of false rejects.

IMPLEMENTATION CONSIDERATIONSWhen i t comes to upgrad ing

AN AUTOMATED SYSTEM ENSURES ACCOUNTABILITY AND CREATES A RELIABLE AUDIT TRAIL THAT FACILITATES INVESTIGATIONS

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APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRYPACKAGING & PROCESSING


28

vision system, images of each bottle are stored and the system is able to generate reports on the number of errors that are detected during each shift. This provides managers with the necessary information to fine-tune and improve their production processes.

An automated system ensures accountability and creates a re-liable audit trail that facilitates investigations. These mechanisms are especially useful for manage-ment to identify problems on the production line—for example, if a particular batch has a higher-than-usual number of rejections—and trace them to the source. In the un-fortunate event of a product recall, these images may also help inves-tigators to track down the cause of the problems.

ALLERGEN MANAGEMENTAllergen management is another as-pect of packaged food production that cannot be neglected. In most countries, government regulations require that manufacturers list down the ingredients that are contained in a product.

This means that it is the manu-facturer’s responsibility to ensure that the food label accurately re-flects the contents. The problem here is that labels for different prod-ucts can sometimes become mixed up within a facility.

The task of ensuring that such problems do not leave the ware-house, then falls on the QC process. Having a human-eye driven proc-ess again has certain limitations, as not all packages can be thor-oughly inspected. In this context, the manufacturer runs the risk of an incorrectly described product reach-ing the shelves of supermarkets.

In milder cases, this could re-sult in public embarrassment. In serious cases, however, it could be consumed by an unsuspecting cus-tomer who has an allergic reaction to certain ingredients (for example, peanuts) contained in the product.

In most situations, mismatches between labels and their contents will end up in a recall of prod-ucts—often a costly and logistically intensive affair.

Yet, such incidents can be ef-fectively avoided with the help of machine vision. Using cameras that capture images of the labels, a soft-ware can perform pattern matching on unique features in artwork. Cam-eras are positioned to look at the packaging/container from various faces where the labels are located, for example, top and sides.

Since the software has already been trained to recognise and under-stand specific images, it now looks

for specific areas of text and char-acteristics of the label. If a match is found, the product is considered to have passed inspection and the sys-tem moves on to the next item on the line. In the case of a mismatch, the package/container is automati-cally diverted to a reject station downstream. In addition, the soft-ware also ensures that the label is correctly positioned on the lid.

This provides a fail-safe method of verifying the correct packaging for the appropriate product. The software is able to tolerate varia-tions in product presentation angles, and can cope with perspective dis-tortion. This ability to acquire the required detailed information en-sures not only zero defects but also a negligible rate of false rejects.

IMPLEMENTATION CONSIDERATIONSWhen i t comes to upgrad ing

AN AUTOMATED SYSTEM ENSURES ACCOUNTABILITY AND CREATES A RELIABLE AUDIT TRAIL THAT FACILITATES INVESTIGATIONS

Cona

n, L

ivor

no, I

taly

FNB

AppS

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Within this production environ-ment, machine vision can also be applied to check the contents of each tin. Since each tin must con-tain a scoop, the system ensures the presence of one in each tin and checks that it is of the right colour and size.

When it comes to bottling, be it ketchup, beer or soft drinks, a com-mon challenge is in ensuring that the caps have been properly placed or screwed onto their correspond-ing bottles. For plants that rely on human vision to perform this task, the same production problem rears its head—how to ensure that a 100 percent thorough inspection has been made on 100 percent of the products.

Machine vision however, can fulfi l this task. With the help of soft-ware, vision cameras ensure that bottle caps are correctly positioned. Any bottles with crooked or missing caps are immediately identified by the system. In certain facilities that manufacture a range of products (for example, ketchup and chilli sauce), or make products for different brand names, mix-ups on the production line can occur.

Machine vision however, is able to differentiate between the differ-ent colours of caps and the logos or brand names that are printed on them. If the system detects any viola-tions in the capping process, it then alerts the operator via the software interface. To ensure uninterrupted production, the system can be set up to divert the unacceptable bottles into a separate rejection bin. The op-erator then proceeds to collect these bottles after the production shift.

ACCOUNTABILITYIn a manual inspection system, it can be quite diffi cult for the operators on duty to record down any errors that are discovered during that shift—es-pecially when they are busy weeding out errors on the production line at the same time. With an automated

A common challenge in bottling is ensuring that caps have been properly placed onto the corresponding bottles.

a2gemma

dataman50b

evera

STATEC BINDER GmbH, Industriestrasse 32, 8200 Gleisdorf, Austria Tel.: +43 3112 38580-0, [email protected]

www.statec-binder.com

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up to

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STB-S13-11 -- PROPAK Inserat Reis_v05_1.indd 1 27.03.2013 12:02:33

Enquiry Number 3383



29

technology, a common worry of facility owners is the amount of pro-duction downtime that is required to install the new hardware. Another is the complexity of the installation and whether it involves significant modifi cations to the current produc-tion line.

One advantage of the vision sys-tem is the ease of setup—a revamp of the existing production line hard-ware is usually not required. The cameras simply need to be mounted along the line and hooked up to a computer. From there, the advanced software is trained to recognise im-ages of the product that it needs to check, and to fl ag out any areas that do not meet the mark.

This lowers the cost of the capi-tal investment and also reduces the implementation time that is re-

For more information,ENTER No: 0330

quired. More importantly, the latter translates into less downtime for the production line. Another ad-vantage is that the solution is fully scalable and can handle higher pro-duction speeds by simply adding more cameras to the system.

TRACK & TRACEGiven the numerous food scandals that have hit certain countries in Asia, manufacturers are becoming increasingly concerned with protect-ing their supply chains. With the aid of 1D barcodes and 2D codes, image-based technology is gaining traction across many industries for supply chain management.

Codes that are printed onto ani-mals for slaughter for example, can help to track meat products through-out the processing stages and back to the source. In a particular facil-ity, pig carcasses have to be put through a series of baths besides removing their hair and having them disembowelled. Under such harsh conditions, 2D codes are used which can still be reliably read by image-based readers.

A manufacturer of cheese adopts labels that are made of casein (a milk protein that is biocompatible with cheese). This marking method is in-delible and cannot be removed or falsifi ed. It is the cheese’s ‘passport’ that provides reliable identifi cation, which allows it to defend against imi-tations while ensuring traceability.

Since cheese ‘evolves’ as it ma-tures, reading the label can become a challenging task. This means that the image-based reader has to be capable of maintaining consistent performance, despite changes in the reading surface such as dimensional degradation, incorrectly positioned labels, or codes that are partially damaged during the cheese produc-tion processes.

CLARITY OF SIGHT Lighting plays a major role in the ability of the system to perform

successful reads. In production en-vironments where the lighting is too dim, the vendor may have to install a different set of lights to suit the ap-plication. Where the light is overly bright, reflections on the read sur-face may result and could affect the reading ability of the system. In this situation, one possibility is to put up tinted glass or plastic panels to fi lter off the excessive glare.

Another concern that facility owners have is the complexity of operating a newly implemented sys-tem. Systems, which are diffi cult to learn and operate, require opera-tors to spend large amounts of their time to attend training sessions. This problem is also likely to repeat itself in future if there is any staff turnover and incoming personnel need to be trained to use the system. Moreover, the chances of mistakes being made during production are also higher as the complexity of operation increases.

Fortunately, a robust image-based system is easy to use and there is no need for any complex parameter confi gurations to be per-formed by the operators. Whenever new products are introduced, a soft-ware wizard assists the maintenance staff. The latter are guided through the steps that are required to teach the system to understand the new pattern template. Once complet-ed, the settings are stored on the system. Operators simply have to select that product at the beginning of a production run, via a software interface.

Many advantages are offered by image-based systems for product tracking and quality control. It pays for manufacturers to take the time to fi nd out how such technology can aid them in creating a production en-vironment that is effi cient, profi table and error-free.


Machine vision helps to prevent mismatches between labels and their contents.


30

COOKING UP A SAFE ENVIRONMENTWITH FAR FLUNG CONSEQUENCES, IT IS THE ONUS OF THE ENTIRE FOOD INDUSTRY TO ENSURE THAT FOOD SAFETY IS MAINTAINED. CONTAMINATION, BE IT CHEMICAL OR BIOLOGICAL, CAN BE MINIMISED BY MEASURES TAKEN IN THE KITCHEN. BY SHERLYNE YONG

CONTAMINATED food can have profound effects, causing outbreaks that implicate hundreds and thou-sands of people. Take for instance, the case of melamine-tainted milk in China that occurred in 2008, which resulted in many other nations ban-ning dairy imports from China.

Foodborne illnesses on the other hand, are a global occurrence and a common problem, whose outbreaks are potentially crippling as well. In the US alone, the Center for Disease Control and Prevention (CDC) has revealed that approximately one in

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six Americans (48 million people) have gotten sick, while 128,000 were hospitalised and 3,000 died due to foodborne illnesses.

UNSAVOURY EFFECTSAnother significant incident was a major E. coli outbreak among fresh vegetables in Germany that was fur-ther spread to places like France, the US, Sweden and Denmark. The bac-terium source was fenugreek seeds that were imported from Egypt.

This highlights the pressing need for food safety in a globalised world.

Outbreaks are no longer confined to just one country, but have wide-spread consequences that affect trade and the food industry on a worldwide scale.

For this particular case, inves-tigators initially had some problem identifying the source of the out-break because the supply chain was simply too long. Inability to nar-row the source of the outbreak led to the shunning of fresh fruits and vegetables across Europe, which devastated farmers and trade.

Apart from affecting international trade, food contamination incidents also have the power to shut a com-pany down completely. This was exemplified in the Peanut Corpora-tion of America, a peanut processing business that had to shut its doors for good after causing a massive salmonella outbreak in the US from 2008 to 2009, which resulted in the country’s largest food recall. The in-cident also affected sales of peanut products on the whole, even when they were unrelated to the outbreak.

These incidents have shown that food safety and hygiene often have far reaching effects that influence not just the implicated company, but its entire supply chain and the industry as a whole. They mar brand reputation, break consumer trust, and in most cases, produce a halo ef-fect on other similar products which are actually safe.

Due to these repercussions, food safety and kitchen hygiene has been, and will always be, the top prior-ity among food processors. This includes making sure that all foods are safe for consumption, regardless of whether it is free from pathogens, foreign objects, excessive chemicals, hormones, or suitable for people with allergies.

PATHOGENSThe main cause of foodborne illness-es are the presence of pathogens in food. This includes listeria, E. coli, norovirus, salmonella, clostridium


APFI1304 Safety .indd 30 4/10/13 3:54 PM

30

COOKING UP A SAFE ENVIRONMENTWITH FAR FLUNG CONSEQUENCES, IT IS THE ONUS OF THE ENTIRE FOOD INDUSTRY TO ENSURE THAT FOOD SAFETY IS MAINTAINED. CONTAMINATION, BE IT CHEMICAL OR BIOLOGICAL, CAN BE MINIMISED BY MEASURES TAKEN IN THE KITCHEN. BY SHERLYNE YONG

CONTAMINATED food can have profound effects, causing outbreaks that implicate hundreds and thou-sands of people. Take for instance, the case of melamine-tainted milk in China that occurred in 2008, which resulted in many other nations ban-ning dairy imports from China.

Foodborne illnesses on the other hand, are a global occurrence and a common problem, whose outbreaks are potentially crippling as well. In the US alone, the Center for Disease Control and Prevention (CDC) has revealed that approximately one in

Aria

na R

ose

Tayl

or-S

tanl

ey, B

ainb

ridge

Isla

nd, U

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six Americans (48 million people) have gotten sick, while 128,000 were hospitalised and 3,000 died due to foodborne illnesses.

UNSAVOURY EFFECTSAnother significant incident was a major E. coli outbreak among fresh vegetables in Germany that was fur-ther spread to places like France, the US, Sweden and Denmark. The bac-terium source was fenugreek seeds that were imported from Egypt.

This highlights the pressing need for food safety in a globalised world.

Outbreaks are no longer confined to just one country, but have wide-spread consequences that affect trade and the food industry on a worldwide scale.

For this particular case, inves-tigators initially had some problem identifying the source of the out-break because the supply chain was simply too long. Inability to nar-row the source of the outbreak led to the shunning of fresh fruits and vegetables across Europe, which devastated farmers and trade.

Apart from affecting international trade, food contamination incidents also have the power to shut a com-pany down completely. This was exemplified in the Peanut Corpora-tion of America, a peanut processing business that had to shut its doors for good after causing a massive salmonella outbreak in the US from 2008 to 2009, which resulted in the country’s largest food recall. The in-cident also affected sales of peanut products on the whole, even when they were unrelated to the outbreak.

These incidents have shown that food safety and hygiene often have far reaching effects that influence not just the implicated company, but its entire supply chain and the industry as a whole. They mar brand reputation, break consumer trust, and in most cases, produce a halo ef-fect on other similar products which are actually safe.

Due to these repercussions, food safety and kitchen hygiene has been, and will always be, the top prior-ity among food processors. This includes making sure that all foods are safe for consumption, regardless of whether it is free from pathogens, foreign objects, excessive chemicals, hormones, or suitable for people with allergies.

PATHOGENSThe main cause of foodborne illness-es are the presence of pathogens in food. This includes listeria, E. coli, norovirus, salmonella, clostridium



31

perfringens and campylobacter. According to a report by the

CDC, norovirus was the top contrib-utor and accounted for 42 percent of all foodborne disease outbreaks in the US from 2009 to 2010. This was followed by salmonella, which was responsible for 30 percent of the outbreaks. It was also found that the foods most implicated were beef, poultry, dairy, eggs and fi sh.

Unpasteurised products were the main contributors in dairy-associat-ed incidents. Of these, the pathogens most responsible for outbreaks in the US were campylobacter in unpas-

Botulism toxin, which occurs in improper canning, can be destroyed by heat.

This also stands true for veg-etables which may have come into direct and indirect contact with manure through fertilisers or con-taminated water. The mixing of shellfish or meat scraps into feed has also made it possible for animals to host microbes that stem from the original sources.

One of the issues that has been gaining notice is the transference of pathogens with heightened an-timicrobial resistance over food. The increased use of antibiotics to facilitate the growth of animals for food has led to the mutation of vari-

prevent or eliminate the presence of microbial organisms have resulted in chemical by-products themselves. This includes the likes of polycy-clic aromatic hydrocarbons (PAHs), nitrosamines, chloropropanols/monochloropropanediol (3-MCPD), acrylamide and semicarbazide.

PAHs are carcinogenic, and may appear in processes that involve heating or smoking, especially in the case of meat. Also carcinogenic, nitrosamines are produced when foods containing nitrite have been overcooked. In most cured products such as bacon, sodium nitrite is used

as a preservative to cull the growth of clostridium botulinum.

3-MCPD on the other hand, oc-curs due to certain processing or storage conditions, and is found mostly in refined vegetable oils or products using those oils. This includes baked goods like bread, cooked and cured meat, and fi sh.

Acrylamide is another carcino-genic processing contaminant, most often found in starchy foods like bread, potato products, and cereal. It is the result of a reaction between amino acid asparagine and sugars like glucose and fructose during Maillard browning, or cooking at high temperatures. To prevent its formation, it is suggested for food to be cooked at lower temperatures, and with less browning.

Meanwhile, food allergies are an-other issue that warrants attention. There is an increasing prevalence of food allergies in Asia with the grow-ing westernisation of one’s diet. In this case, one man’s meat is literally another’s poison. Allergic reactions can include rashes, inflammation, anaphylaxis, and even death, and some of the common allergens are

PACKAGING & PROCESSINGASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

OUTBREAKS ARE NO LONGER CONFINED TO JUST ONE COUNTRY, BUT HAVE WIDESPREAD CONSEQUENCES THAT AFFECT TRADE AND THE FOOD INDUSTRY GLOBALLY

teurised dairy, salmonella in eggs, and E. coli in beef. However, the top causes of death were E. Coli in beef, salmonella in pork and listeria in dairy.

It is important for food handlers to deal with food in a sanitised man-ner, especially as most raw foods already contain some levels of bac-teria. It is extremely easy for meat carcasses to become contaminated during slaughter, in cases of contact with intestinal contents.

ous bacteria and viruses and a built resistance to said antibodies. This in turn affects humans, who become more susceptible to infections from the viruses in question due to the in-effi cacies of antibiotics.

CHEMICALS & ALLERGENSMeanwhile, food safety does not just include pathogens, but also contami-nation by chemicals, or by known allergens in allergen-safe foods. In particular, some techniques used to

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eliminated through heat, and most pesticide levels are signifi cantly re-duced after processing. Food has to be heated to at least temperatures of above 78 deg C so that all pathogens can be destroyed.

Clostridium bacteria on the other hand, are heat resistant and killed only at temperatures above boiling point. Botulism toxin, which can be found in improperly canned products, is also inactivated through boiling. However, processors also have to be mindful of processing contaminants and choose their cook-ing methods accordingly.

CLEANING THE PROCESSAdopting good manufacturing prac-tices (GMPs) and a Hazard Analysis & Critical Control Points (HACCP) plan can help manufacturers reduce the risks of food contamination.

The backbone of these measures is the education and training of em-ployees, who should understand the importance of food safety and the role they play in upholding it. This is particularly crucial for the HACCP plan, which requires people who are knowledgeable or experts in the product/process to identify potential hazards and recommend controls, limits, and corrective action.

A thorough hazard analysis is the fi rst step to an effective HACCP plan, where some points of considera-tions are ingredients, raw materials, the process, storage, distribution, consumers’ interaction with the product, and how hazards may be in-troduced through these factors.

In the next step, manufacturers will decide which potential hazards need to be addressed, according to their severity and likelihood. They will then move on to determine criti-cal control points (CCPs)—steps in the production process where con-trol can be applied to eliminate or reduce food safety hazards. Some ex-amples of CCPs are cooking, where thermal heat is used to destroy path-ogens, or chilling, where adequate

eggs, shellfi sh, milk and nuts, espe-cially peanuts.

According to a study conduct-ed by TÜV SÜD, allergic reactions accounted for 21 percent of the sur-veyors’ experience with unsafe food. This was followed by food poisoning at 16 percent.

Due to its dire consequences, it is important that manufacturers and food processors ensure cross contamination does not occur. In particular, extra caution has to be taken for allergens that affect a great-er share of the population, or those which have especially devastating ef-fects when taken by people who are allergic to them.

HIGH RISK AREASThe kitchen plays a huge role in maintaining the quality and safety of food, especially since that part of the production process holds the most risk. This includes food preparation, cooking methods used, the person handlng it, and the environment in which it is handled.

Apart from keeping tabs on cooking techniques, food proces-sors and handlers have to ensure that cross contamination does not occur across production lines or dif-ferent preparation areas. This helps prevent the transference of not only

bacteria, but allergens as well. For starters, the bulk of kitchen

activities are handled by humans who may cause contamination through unsanitary practices, such as not washing their hands enough, working even though they are un-well, not wearing protective gear, or touching food after coming into con-tact with raw meat.

Often times, infected food han-dlers can pass on the norovirus, hepatitis A virus or shigella to food products through unwashed hands. Cross contamination may also hap-pen when there is a lack of teamwork and procedure among workers, such that tools used in different areas (raw and cooked foods) are shared without being washed.

In addition, warm, moist ar-eas are prime breeding grounds for bacteria. Foods should be stored in refrigerators, where freezing sus-pends bacterial growth. Nonetheless, bacteria like listeria and Yersinia en-terocolitica can still grow even at low temperatures. It is therefore crucial that all working spaces are sanitised and disinfected frequently (including storage areas), to minimise contact points with bacteria.

The cooking process plays one of the most important roles in main-taining food quality. Microbes are


Food processors have to ensure that cross contamination does not occur across production lines or preparation areas.


32

eliminated through heat, and most pesticide levels are signifi cantly re-duced after processing. Food has to be heated to at least temperatures of above 78 deg C so that all pathogens can be destroyed.

Clostridium bacteria on the other hand, are heat resistant and killed only at temperatures above boiling point. Botulism toxin, which can be found in improperly canned products, is also inactivated through boiling. However, processors also have to be mindful of processing contaminants and choose their cook-ing methods accordingly.

CLEANING THE PROCESSAdopting good manufacturing prac-tices (GMPs) and a Hazard Analysis & Critical Control Points (HACCP) plan can help manufacturers reduce the risks of food contamination.

The backbone of these measures is the education and training of em-ployees, who should understand the importance of food safety and the role they play in upholding it. This is particularly crucial for the HACCP plan, which requires people who are knowledgeable or experts in the product/process to identify potential hazards and recommend controls, limits, and corrective action.

A thorough hazard analysis is the fi rst step to an effective HACCP plan, where some points of considera-tions are ingredients, raw materials, the process, storage, distribution, consumers’ interaction with the product, and how hazards may be in-troduced through these factors.

In the next step, manufacturers will decide which potential hazards need to be addressed, according to their severity and likelihood. They will then move on to determine criti-cal control points (CCPs)—steps in the production process where con-trol can be applied to eliminate or reduce food safety hazards. Some ex-amples of CCPs are cooking, where thermal heat is used to destroy path-ogens, or chilling, where adequate

eggs, shellfi sh, milk and nuts, espe-cially peanuts.

According to a study conduct-ed by TÜV SÜD, allergic reactions accounted for 21 percent of the sur-veyors’ experience with unsafe food. This was followed by food poisoning at 16 percent.

Due to its dire consequences, it is important that manufacturers and food processors ensure cross contamination does not occur. In particular, extra caution has to be taken for allergens that affect a great-er share of the population, or those which have especially devastating ef-fects when taken by people who are allergic to them.

HIGH RISK AREASThe kitchen plays a huge role in maintaining the quality and safety of food, especially since that part of the production process holds the most risk. This includes food preparation, cooking methods used, the person handlng it, and the environment in which it is handled.

Apart from keeping tabs on cooking techniques, food proces-sors and handlers have to ensure that cross contamination does not occur across production lines or dif-ferent preparation areas. This helps prevent the transference of not only

bacteria, but allergens as well. For starters, the bulk of kitchen

activities are handled by humans who may cause contamination through unsanitary practices, such as not washing their hands enough, working even though they are un-well, not wearing protective gear, or touching food after coming into con-tact with raw meat.

Often times, infected food han-dlers can pass on the norovirus, hepatitis A virus or shigella to food products through unwashed hands. Cross contamination may also hap-pen when there is a lack of teamwork and procedure among workers, such that tools used in different areas (raw and cooked foods) are shared without being washed.

In addition, warm, moist ar-eas are prime breeding grounds for bacteria. Foods should be stored in refrigerators, where freezing sus-pends bacterial growth. Nonetheless, bacteria like listeria and Yersinia en-terocolitica can still grow even at low temperatures. It is therefore crucial that all working spaces are sanitised and disinfected frequently (including storage areas), to minimise contact points with bacteria.

The cooking process plays one of the most important roles in main-taining food quality. Microbes are


Food processors have to ensure that cross contamination does not occur across production lines or preparation areas.


33

refrigeration halts the multiplication of bacteria.

Critical limits have to be estab-lished, and control measures such as setting the temperature and dura-tion at which food should be cooked, have to be implemented to prevent hazards. All these measures have to be monitored so that deviations can be controlled when they occur.

Plant owners have to establish the corrective actions required in cases of non-compliance, so that employees know how to bring things back to control. Meanwhile, the HAC-CP plan has to be verifi ed to ensure that it is sufficient and effective in keeping hazards at bay. All aspects

of the plan should also be properly documented and recorded.

One GMP currently in use is zoning, where areas are segregated according to the types of food they deal with (eg: raw and ready-to-eat food, potential allergens, high risk foods, wet to dry areas). Physical barriers are used to separate the ar-eas, along with designated staff for each area, and the specific colour coding of utensils and areas.

Other GMPs include minimis-ing dust movement, providing proper ventilation, making items like sanitisers, cleaning supplies, sinks and protective gear readily available. Some have also adopted

fi rst-in/fi rst-out or just-in-time inven-tory management systems so that ingredients are not kept for too long. In-plant tracking systems are also useful for traceability purposes, es-pecially when control limits are not upheld.

CONTROL MEASURES, SUCH AS SETTING THE TEMPERATURE AND DURATION AT WHICH CERTAIN FOODS SHOULD BE COOKED, HAVE TO BE IMPLEMENTED


Enq

uiry

Num

ber

335

7

Thanks to automation Dr John Maxfield now packs 15% more efficiently.

The packaging line, which MULTIVAC

supplied as a turnkey line, loads, packs,

inspects and labels automatically.

Frankfurt, Germany04. – 09. May 2013

Hall 11.0 / Hall 11.1


34

Microbes arrive in the form of bacteria, viruses, mould, mildew, fungi, algae and other organisms. Unfortunately, they no longer respond to conventional methods and techniques because of one major factor: the evolution of superbugs.

Not too many decades ago, manufacturers of traditional cleaning and sanitising products produced quality detergents and sanitising products that contained up to one percent of active ingredients. But over a period of time, the microbes developed their own immunity to the active ingredient and these original products soon became impotent.

Faced with the problem of microbes developing resistance, manufacturers had no option but to increase the amount of active ingredient and again, the products were successful until the microbes increased their immunity, and the pattern continued.

Because of the increasing levels of microbial immunity, some manufacturers now add as much as 10 percent active ingredient into their products — just to kill the original list of microbes! Unfortunately, this ‘leapfrog’ effect of microbes developing new levels of immunity and manufacturers increasing the levels of active ingredient to achieve results has

created more resistant microbes and eventually, Superbugs.

The most commonly known of the Superbugs is Methicillin Resistant Staphylococcus Aureus (MRSA). In simple terms, MRSA is a strand of Staph that has developed resistance to the antibiotic Methicillin. Whilst once found only in hospital environments, MRSA is being detected in increasing numbers in homes and kitchens worldwide.

What makes this trend of Superbug development more concerning is that some have become so powerful that they are now treated with antibiotics of the last resort. In other words, if these antibiotics do not work, there is nothing left to stop the spread of certain infections.

This is where technology comes in. Traditionally, microbes and

pathogens are killed by one of two methods — by poison or dehydration via products containing high concentrations of alcohol. The problem with these methods is that the pathogen is able to build up resistance to the poison (or the dehydration process) and over time, this promotes mutation — the ability of the pathogen to evolve into a Superbug.

In recent years, some food safe and water based antimicrobial technologies have been developed. These bond

to surfaces such as stainless steel benches/food preparation boards to resemble a series of microscopic ‘pins’ that attract, pierce and kill pathogens by lysis — destroying pathogens by rupturing their cellular walls.

This principle of lysis is similar to that of a pin popping a balloon — and just like a balloon that cannot be reformed once it has been popped, the same applies to pathogens that have had their cellular walls ruptured.

These new generation technologies kill by mechanical means and do not leave residues, leach or promote mutation. Signifi cant improvements have been made in the effi cacy and longevity of such products.

Some water based solutions that dry to form a covalent bond with a hard surface or skin not only kill bacteria and viruses, but also protect the surface for extended periods of time. Protection for hard surfaces last up to 30 days and protects skin for at least 24 hours. Some of these have also been successfully tested against a variety of pathogens, including superbug MRSA, H1N1 and Norovirus.

Ryan

Kitk

o, O

hio,

US

Horia

Var

lan,

Buc

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st, R

oman

ia

SQUASHING THE NEW THREAT — SUPERBUGSSUPERBUGS MAY BE ARMED WITH HIGH MICROBIAL IMMUNITY, BUT THEY HOLD LITTLE THREAT AGAINST TECHNOLOGIES THAT ACT ON MECHANICAL MEANS. BY LEW MACKINNON, COO, ZOONO GROUP


34

Microbes arrive in the form of bacteria, viruses, mould, mildew, fungi, algae and other organisms. Unfortunately, they no longer respond to conventional methods and techniques because of one major factor: the evolution of superbugs.

Not too many decades ago, manufacturers of traditional cleaning and sanitising products produced quality detergents and sanitising products that contained up to one percent of active ingredients. But over a period of time, the microbes developed their own immunity to the active ingredient and these original products soon became impotent.

Faced with the problem of microbes developing resistance, manufacturers had no option but to increase the amount of active ingredient and again, the products were successful until the microbes increased their immunity, and the pattern continued.

Because of the increasing levels of microbial immunity, some manufacturers now add as much as 10 percent active ingredient into their products — just to kill the original list of microbes! Unfortunately, this ‘leapfrog’ effect of microbes developing new levels of immunity and manufacturers increasing the levels of active ingredient to achieve results has

created more resistant microbes and eventually, Superbugs.

The most commonly known of the Superbugs is Methicillin Resistant Staphylococcus Aureus (MRSA). In simple terms, MRSA is a strand of Staph that has developed resistance to the antibiotic Methicillin. Whilst once found only in hospital environments, MRSA is being detected in increasing numbers in homes and kitchens worldwide.

What makes this trend of Superbug development more concerning is that some have become so powerful that they are now treated with antibiotics of the last resort. In other words, if these antibiotics do not work, there is nothing left to stop the spread of certain infections.

This is where technology comes in. Traditionally, microbes and

pathogens are killed by one of two methods — by poison or dehydration via products containing high concentrations of alcohol. The problem with these methods is that the pathogen is able to build up resistance to the poison (or the dehydration process) and over time, this promotes mutation — the ability of the pathogen to evolve into a Superbug.

In recent years, some food safe and water based antimicrobial technologies have been developed. These bond

to surfaces such as stainless steel benches/food preparation boards to resemble a series of microscopic ‘pins’ that attract, pierce and kill pathogens by lysis — destroying pathogens by rupturing their cellular walls.

This principle of lysis is similar to that of a pin popping a balloon — and just like a balloon that cannot be reformed once it has been popped, the same applies to pathogens that have had their cellular walls ruptured.

These new generation technologies kill by mechanical means and do not leave residues, leach or promote mutation. Signifi cant improvements have been made in the effi cacy and longevity of such products.

Some water based solutions that dry to form a covalent bond with a hard surface or skin not only kill bacteria and viruses, but also protect the surface for extended periods of time. Protection for hard surfaces last up to 30 days and protects skin for at least 24 hours. Some of these have also been successfully tested against a variety of pathogens, including superbug MRSA, H1N1 and Norovirus.

Ryan

Kitk

o, O

hio,

US

Horia

Var

lan,

Buc

hare

st, R

oman

ia

SQUASHING THE NEW THREAT — SUPERBUGSSUPERBUGS MAY BE ARMED WITH HIGH MICROBIAL IMMUNITY, BUT THEY HOLD LITTLE THREAT AGAINST TECHNOLOGIES THAT ACT ON MECHANICAL MEANS. BY LEW MACKINNON, COO, ZOONO GROUP


35


TESTING FOR SAFETYOnce all measures are in place, testing serves to ascertain the ef-fectiveness of the program. Food products have to be tested to ensure that they adhere to regulations and safety requirements.

Testing helps with traceabil-ity measures as well. Due to the globalisation of the supply chain, contamination can happen anywhere along the entire process. Testing is therefore available for not just the end product, but also processing fa-cilities and raw ingredients.

Swabs and kits are available for environmental testing during processing, which can be used to de-tect the presence of microbes in the facility, and is useful for testing the cleanliness of surfaces and high risk areas. Otherwise, analytical instru-ments such as a mass spectrometer

or gas chromatography are utilised to identify the chemical and biologi-cal composition of products, which can detect trace levels of antibiotics, growth promwoters.

However, tests can be costly. This is further compounded by the fact that at times, it might not be rep-resentative of the actual situation. “One of the challenges is getting representative sampling. When you go to the dock and a ship comes in with bananas, how many and where

do you sample from in order to make sure that you have a representative sample that represents the entire cargo?” asked Shanya Kane, VP and GM of GC & Workflow Automation Systems at Agilent Technologies.

Because of the uncertainties in-volved with testing, together with the complexities and interconnectiv-ity of the supply chain, it is pertinent for all stakeholders to ensure that their food is safe for consump-tion upon leaving their place. It is crucial for these companies, from suppliers of raw ingredients to food preparation, to subscribe to initia-tives that emphasise on a hygienic and contaminant-free process. Ulti-mately, food safety can be upheld only when inculcated across the entire supply chain.


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TOGETHER YOUR SUCCESS – SINCE 1970

The manufacturing expertise of Unitech

Industries Limited has facilitated the success

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[email protected] www.unitech.co.nz


36

THE RISK OF SLIP, TRIP AND FALL INJURIES ARE MORE PREVALENT IN FOOD AND DRINK INDUSTRIES THAN MOST OTHER INDUSTRIES. SOME SIMPLE MEASURES CAN GO A LONG WAY IN ELIMINATING PREVENTABLE HAZARDS AND ENSURING THE SAFETY OF YOUR VALUABLE WORKFORCE. BY ALOYSIUS LIM, PRODUCT SPECIALIST, BRADY CORP ASIA


In many food-processing plants, cooking oil, grease or washing detergents pose a considerable risk when spillage occurs.Ro

bert

Cous

e-Ba

ker

!SPECIAL SAFETY FEATURE

WHEN ‘safety’ is mentioned along-side with ‘food processing’, the fi rst thought that comes to mind is food safety standards. While that is of paramount importance, it is equally critical to maintain workplace safety in food processing plants.

Slips, trips or falls are especially dangerous when such incidents happen in a food processing plant, when your colleagues are dealing with intense heat or working with sharp and dangerous machineries. Research shows that slip, trip and fall injuries are more prevalent in food and drink industries than in most other industries, comprising of 35 percent of major injuries in this sec-tor, costing employers over US$750 million annually.

Some slip and trip incidents may result in disabling and fatality. For example, the Singapore’s Workplace Safety and Health (WSH) Statistics Report 2011 issued by the WSH Coun-cil and the Ministry of Manpower (MOM) highlighted that 43 percent of workplace fatalities involved slips, trips and falls from heights.

A s t h e p a c e o f e c o n o m i c progress picks up across the Asia Pacific region, many countries are

implementing stricter rules and regulations pertaining to workplace safety.

Singapore’s Workplace Safety and Health Act (WSHA) 2006 requires employers to ensure the health and safety of all employees and any-one who may be affected by their work, which includes taking steps to control slip and trip risks.

Such rules and regulations serve to bring about a safer work environ-ment for everyone, and employers who do not meet the additional stipu-lations on fall protection and safety may be heavily penalised.

PREVENTIVE MEASURESThere are many ways to prevent slips, trips and falls, but we can gen-erally categorise the measures into two main processes—the first of which involve improving traction on the stepping surfaces to prevent slips and falls.

In many food-processing plants, cooking oil, grease or washing de-tergents pose a considerable risk when spillage occurs. Your facility should have proper and accessible sorbents to remove such hazardous substances, and you should consult professional suppliers on the right types of sorbents to deal with specifi c substances, and to deploy in specifi c locations.

On the other hand, some surfaces are inherently slippery regardless of the presence of oil, grease or water. In such instances, you should install anti-skid floor tapes to improve the traction to prevent slips and falls.

A good number of slips, trips and falls happen on the stairs, which is why it makes good sense to install

APFI1304 Safety (Brady).indd 36 4/10/13 3:47 PM

36

THE RISK OF SLIP, TRIP AND FALL INJURIES ARE MORE PREVALENT IN FOOD AND DRINK INDUSTRIES THAN MOST OTHER INDUSTRIES. SOME SIMPLE MEASURES CAN GO A LONG WAY IN ELIMINATING PREVENTABLE HAZARDS AND ENSURING THE SAFETY OF YOUR VALUABLE WORKFORCE. BY ALOYSIUS LIM, PRODUCT SPECIALIST, BRADY CORP ASIA


In many food-processing plants, cooking oil, grease or washing detergents pose a considerable risk when spillage occurs.Ro

bert

Cous

e-Ba

ker

!SPECIAL SAFETY FEATURE

WHEN ‘safety’ is mentioned along-side with ‘food processing’, the fi rst thought that comes to mind is food safety standards. While that is of paramount importance, it is equally critical to maintain workplace safety in food processing plants.

Slips, trips or falls are especially dangerous when such incidents happen in a food processing plant, when your colleagues are dealing with intense heat or working with sharp and dangerous machineries. Research shows that slip, trip and fall injuries are more prevalent in food and drink industries than in most other industries, comprising of 35 percent of major injuries in this sec-tor, costing employers over US$750 million annually.

Some slip and trip incidents may result in disabling and fatality. For example, the Singapore’s Workplace Safety and Health (WSH) Statistics Report 2011 issued by the WSH Coun-cil and the Ministry of Manpower (MOM) highlighted that 43 percent of workplace fatalities involved slips, trips and falls from heights.

A s t h e p a c e o f e c o n o m i c progress picks up across the Asia Pacific region, many countries are

implementing stricter rules and regulations pertaining to workplace safety.

Singapore’s Workplace Safety and Health Act (WSHA) 2006 requires employers to ensure the health and safety of all employees and any-one who may be affected by their work, which includes taking steps to control slip and trip risks.

Such rules and regulations serve to bring about a safer work environ-ment for everyone, and employers who do not meet the additional stipu-lations on fall protection and safety may be heavily penalised.

PREVENTIVE MEASURESThere are many ways to prevent slips, trips and falls, but we can gen-erally categorise the measures into two main processes—the first of which involve improving traction on the stepping surfaces to prevent slips and falls.

In many food-processing plants, cooking oil, grease or washing de-tergents pose a considerable risk when spillage occurs. Your facility should have proper and accessible sorbents to remove such hazardous substances, and you should consult professional suppliers on the right types of sorbents to deal with specifi c substances, and to deploy in specifi c locations.

On the other hand, some surfaces are inherently slippery regardless of the presence of oil, grease or water. In such instances, you should install anti-skid floor tapes to improve the traction to prevent slips and falls.

A good number of slips, trips and falls happen on the stairs, which is why it makes good sense to install


37


anti-skid stair nosing products on the steps as well.

The second process in preventing slips, trips and falls is to create a vis-ual workplace. Most regulations and safety standards require employees to display clear and concise messag-es using accident prevention signs and tags to warn users to keep clear of dangerous areas, such as signage and barricade tapes to inform users of the risk in that area.

Safety signages should always use simple words and visuals, be printed in high visibility colours and placed in prominent and brightly lit locations.

CONSULT AN EXPERTAlways start by checking with your local regulatory authority on the regulations pertaining to food processing plant safety. To determine

if your facility has proper signage and warning devices, you should develop your comprehensive checklists with qualifi ed company personnel.

You can also consult a third party expert who may well be able to iden-tify additional safety signage and labelling needs that you would not have considered.

In many countries where skilled labour is difficult to procure, it is

RESEARCH SHOWS THAT SLIP, TRIP AND FALL INJURIES ARE MORE PREVALENT IN FOOD AND DRINK INDUSTRIES THAN IN

OTHERS, COMPRISING 35 PERCENT OF THE MAJOR INJURIES IN THIS SECTOR

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wenger.com

Belgium Taiwan Brasil China Turkey inDia

What will tomorrow bring

Turning ideas into opportunities.PrOgressiVe FOOD PrOCessing

innOVaTiOn DisTinguishes BeTween a leaDer anD a FOllOwer. —Steve Jobs

How are you going to navigate the ever-changing dietary landscape?

Today’s dietary demands are literally all over the board. While some consumers are demanding nutritious foods that are quick and easy to prepare, others desire protein-rich food that fits a low-carb or vegetar-ian lifestyle. Still others are simply looking for enough affordable food to feed a growing population. At Wenger, we partner with food compa-nies to develop the processes and products they require to meet world consumer’s specific nutrition demands. Within our world-renowned Technical Center, we provide unmatched expertise for development challenges, whether it be for foods that are ready-to-eat, gluten-free, protein enhanced, heart healthy or have a low-glycemic index. And the list goes on.

Contact us now. With new concepts and fresh initia-tives, we’re ready to help you meet the ever-changing requirements of the food industry.

Wenger12_FOOD-GPS_171x122.indd 1 9/5/12 12:55 PM


38

even more important to ensure the safety of your staff. The Singapore Food Manufacturers’ Association (SFMA) noted that the tightening of foreign worker policies will put a huge stress on the availability of food industry workers.

Implementing workplace safety is a small price to pay to ensure that your food processing plant is prepared for safety regulatory au-dits and, above all else, provides for a safe working environment for your employees.



1. ASSESS YOUR SLIPS, TRIPS AND FALLS NEEDSTake a look at your past slips/trip/fall incidents by type

and location to uncover trends, commonalities and causes.

2. MARK AISLES AND PASSAGEWAYSUse heavy-duty, highly visible warning tape and floor

tape to mark any uneven floor surfaces, and mark proper locations for tools and equipment storage areas to keep them from becoming obstacles in aisles and walkways.

3. PROVIDE TRACTION ON SLIPPERY SURFACESKeep floors clean and dry where possible. To prevent injuries, make sure your stairs and landing areas are marked with anti-skid floor tape that withstands grease and oil.

4. IMPROVE SAFETY ON STAIRSTo improve safety on stairs, make sure your stairs are marked with antiskid cleats. All treads should be reasonably slip-resistant and the stair nosings should be of a non-slip finish.

5. MARK EMERGENCY EVACUATION ROUTESExits must be clearly visible and be marked with a sign reading ‘exit’. Use glow-in-the-dark exit signs, anti-skid tapes and mark emergency evacuation routes.

6. POST SAFETY SIGNAGE AND LABELLINGIdentify areas where there is a general need for instructions and suggestions to maintain safety. For example, install ‘Caution-Slippery Floor’ signs to warn of wet surfaces, or ‘Watch your step’ signs to indicate uneven floors.

7. WARN OF TEMPORARY HAZARDSShort-term hazards due to maintenance and housekeeping should be marked with cautionary floor stands, barricade tape and warning posts and chains.

8. INSPECT SCAFFOLDS AND LADDERSInspect your scaffolds and ladders frequently for damage, faults and wear, and use scaffolding tags and inspection tags to mark inspection dates.

9. CONTROL AND CLEAN OIL/GREASE/DETERGENT AND SPILLSBe sure your facility is stocked with the proper amount of absorbent pads. Monitor and change absorbent mats in a timely matter as they become saturated.

10. TRAIN YOUR EMPLOYEESEducate employees on why slips, trips and falls occur and teach them how to look for hazards.

10 SIMPLE TIPS Here are 10 ways you can prevent slips, trips and falls in a workplace.

0510

2012

Brad

y-19

8


38

even more important to ensure the safety of your staff. The Singapore Food Manufacturers’ Association (SFMA) noted that the tightening of foreign worker policies will put a huge stress on the availability of food industry workers.

Implementing workplace safety is a small price to pay to ensure that your food processing plant is prepared for safety regulatory au-dits and, above all else, provides for a safe working environment for your employees.



1. ASSESS YOUR SLIPS, TRIPS AND FALLS NEEDSTake a look at your past slips/trip/fall incidents by type

and location to uncover trends, commonalities and causes.

2. MARK AISLES AND PASSAGEWAYSUse heavy-duty, highly visible warning tape and floor

tape to mark any uneven floor surfaces, and mark proper locations for tools and equipment storage areas to keep them from becoming obstacles in aisles and walkways.

3. PROVIDE TRACTION ON SLIPPERY SURFACESKeep floors clean and dry where possible. To prevent injuries, make sure your stairs and landing areas are marked with anti-skid floor tape that withstands grease and oil.

4. IMPROVE SAFETY ON STAIRSTo improve safety on stairs, make sure your stairs are marked with antiskid cleats. All treads should be reasonably slip-resistant and the stair nosings should be of a non-slip finish.

5. MARK EMERGENCY EVACUATION ROUTESExits must be clearly visible and be marked with a sign reading ‘exit’. Use glow-in-the-dark exit signs, anti-skid tapes and mark emergency evacuation routes.

6. POST SAFETY SIGNAGE AND LABELLINGIdentify areas where there is a general need for instructions and suggestions to maintain safety. For example, install ‘Caution-Slippery Floor’ signs to warn of wet surfaces, or ‘Watch your step’ signs to indicate uneven floors.

7. WARN OF TEMPORARY HAZARDSShort-term hazards due to maintenance and housekeeping should be marked with cautionary floor stands, barricade tape and warning posts and chains.

8. INSPECT SCAFFOLDS AND LADDERSInspect your scaffolds and ladders frequently for damage, faults and wear, and use scaffolding tags and inspection tags to mark inspection dates.

9. CONTROL AND CLEAN OIL/GREASE/DETERGENT AND SPILLSBe sure your facility is stocked with the proper amount of absorbent pads. Monitor and change absorbent mats in a timely matter as they become saturated.

10. TRAIN YOUR EMPLOYEESEducate employees on why slips, trips and falls occur and teach them how to look for hazards.

10 SIMPLE TIPS Here are 10 ways you can prevent slips, trips and falls in a workplace.

0510

2012

Brad

y-19

8


TÜV SÜD PSB Pte. Ltd. 1 Science Park Drive Singapore 118221Tel: +65 6778 7777 Email: [email protected] www.tuv-sud-psb.sg

Kitchen Hygiene Audit to Minimize RisksFood and beverage producers, manufacturers, distributors and catering establishments are increasingly under the scrutiny of regulators and consumers. All food manufacturing processes must comply with stringent requirements laid down by food regulators worldwide. It is therefore extremely important that all parties along the food supply chain continually improve and ensure the safety and quality of their chains.

TÜV SÜD PSB offers customisable food microbial monitoring and kitchen hygiene audit programmes to suit your unique business needs, providing you with the most comprehensive and proactive food safety programmes. It is an internationally recognised testing and certification body with laboratories that are accredited to ISO17025 under the Singapore Laboratory Accreditation Scheme (SINGLAS).

To help safeguard your business from avoidable food poisoning risks, build this risk management programme into your food and beverage processes now.

Find out more from our experts today at +65 6778 7777.

TÜV SÜD PSB. Choose certainty. Add value.

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3377 TUV.indd 80 4/10/13 2:44 PM

40

GO CLEAN WITH AUTOMATIONTHE ONGOING DEMANDS BY BOTH CONSUMERS AND THE MAJOR SUPERMARKETS FOR IMPROVEMENTS IN QUALITY, CONSISTENCY AND VALUE HAS LED TO SIGNIFICANT CHANGES IN THE WAY PRODUCTS ARE PRODUCED AND PACKAGED. WHILE WE MAY BE AWARE OF THE BENEFITS THAT PACKAGING MATERIALS AND CONCEPTS BRING TO IMPROVING SHELF LIFE, THE ROLE WHICH AUTOMATION PLAYS IS OFTEN UNDERSTATED. BY BOB HINCHCLIFFE, MD, QUASAR AUTOMATION

FROM a packaging perspective, modified atmosphere packaging (MAP) is an excellent example of packaging being used to increase the shelf life of fresh and refrigerated food products. Behind the scenes, however, it is automation, usually in the form of a laser, which produces the tiny holes that allow the packag-ing to control and extend shelf life.

We might think of these as just humble holes, but the reality is quite different. Hole size, shape and posi-tion need to be controlled to micron dimensions to provide the specific

Aria

na R

ose

Tayl

or-S

tanl

ey, B

ainb

ridge

Isla

nd, U

S

functionality required for a diverse range of applications.

The growth in the healthy foods and snacks markets has further driven the requirement for not only attractive presentation, but ex-tended shelf life for products such as organic fruit, vegetables, nuts, dried fruit and cereals. The fresh-ness of these products is largely determined by air-ventilation and the preservation of humidity within the packaging and ultimately, this is achieved by the use of the latest laser technology that can often be

found integrated within the packag-ing material production lines.

There is no doubt that packag-ing, helped by automation, plays a significant part in maintaining and extending the freshness of produce, however, there are many other in-stances, especially much earlier in the production process, where the use of automation brings tangible benefi ts to product quality, consist-ency and ultimately shelf life.

CONTAMINATION REDUCTIONThe shelf life of any given product is determined by the manufacturer who must ensure that the product is still safe to eat, on or by the date shown on the packaging. All food production environments are sub-ject to rigorous hygiene standards and adhere to cleaning regimes for machinery, for example, ensuring that there is little opportunity for contamination.

However, where products need to be handled and humans are involved, there are greater opportu-nities for contamination even from small amounts of bacteria which may be present on the person, despite well-disciplined cleaning re-gimes.

The production of ready to eat meat products can be used as an ex-ample to illustrate the importance of hygiene and its potential effects on shelf life. During the large scale slic-ing and packing of ready to eat meat products, the control of hygiene in

Mik

e Ha

ller,

Eris

kirc

h, G

erm

any


APFI1304 Safety (automation).indd 40 4/10/13 3:53 PM

40

GO CLEAN WITH AUTOMATIONTHE ONGOING DEMANDS BY BOTH CONSUMERS AND THE MAJOR SUPERMARKETS FOR IMPROVEMENTS IN QUALITY, CONSISTENCY AND VALUE HAS LED TO SIGNIFICANT CHANGES IN THE WAY PRODUCTS ARE PRODUCED AND PACKAGED. WHILE WE MAY BE AWARE OF THE BENEFITS THAT PACKAGING MATERIALS AND CONCEPTS BRING TO IMPROVING SHELF LIFE, THE ROLE WHICH AUTOMATION PLAYS IS OFTEN UNDERSTATED. BY BOB HINCHCLIFFE, MD, QUASAR AUTOMATION

FROM a packaging perspective, modified atmosphere packaging (MAP) is an excellent example of packaging being used to increase the shelf life of fresh and refrigerated food products. Behind the scenes, however, it is automation, usually in the form of a laser, which produces the tiny holes that allow the packag-ing to control and extend shelf life.

We might think of these as just humble holes, but the reality is quite different. Hole size, shape and posi-tion need to be controlled to micron dimensions to provide the specific

Aria

na R

ose

Tayl

or-S

tanl

ey, B

ainb

ridge

Isla

nd, U

S

functionality required for a diverse range of applications.

The growth in the healthy foods and snacks markets has further driven the requirement for not only attractive presentation, but ex-tended shelf life for products such as organic fruit, vegetables, nuts, dried fruit and cereals. The fresh-ness of these products is largely determined by air-ventilation and the preservation of humidity within the packaging and ultimately, this is achieved by the use of the latest laser technology that can often be

found integrated within the packag-ing material production lines.

There is no doubt that packag-ing, helped by automation, plays a significant part in maintaining and extending the freshness of produce, however, there are many other in-stances, especially much earlier in the production process, where the use of automation brings tangible benefi ts to product quality, consist-ency and ultimately shelf life.

CONTAMINATION REDUCTIONThe shelf life of any given product is determined by the manufacturer who must ensure that the product is still safe to eat, on or by the date shown on the packaging. All food production environments are sub-ject to rigorous hygiene standards and adhere to cleaning regimes for machinery, for example, ensuring that there is little opportunity for contamination.

However, where products need to be handled and humans are involved, there are greater opportu-nities for contamination even from small amounts of bacteria which may be present on the person, despite well-disciplined cleaning re-gimes.

The production of ready to eat meat products can be used as an ex-ample to illustrate the importance of hygiene and its potential effects on shelf life. During the large scale slic-ing and packing of ready to eat meat products, the control of hygiene in

Mik

e Ha

ller,

Eris

kirc

h, G

erm

any



41

CONTAMINATION CONTROLHumans are recognised in the food industry as being a large potential source of bacterial contamination of food products. This is especially the case where the operative manually handles the food product during its processing or packing operations.

As you would expect, systems have been devised to minimise the risk of contamination and reduce the initial bacterial loads on the products. The initial bacterial load is a key factor in the shelf life of all fresh foods.

Typical methods used in the ready to eat meat industr y to control and manage bacterial


the packing area is paramount to keeping the initial bacterial load-ings under control. Typically, meat is sliced on a high speed automated slicing machine and it is then placed into its pack by operatives working on the production line.

Potential sources of contami-nation in the slicing and packing operation are controlled by the ap-plication of rigorous hygiene to all surfaces that contact the meat product. Slicing blades, conveyors and other equipment is cleaned and sanitised on a regular basis to pre-vent them from becoming a source of contamination. The hygiene in the packing area is actively managed and monitored to ensure that issues do not occur.

One potential source of contami-nation in the packing area is more diffi cult to monitor and manage than the hard surfaces—people. They are potential sources of bacteria and contamination and in a manual packing operation, they come into contact with every slice of meat be-ing packed.

People carry bacteria on their skin and hair and in their noses and mouths. This bacteria is a potential source of contamination on ready to eat foods and must be controlled if the safety and shelf life of the food is to be protected or extended.

Cody

, Los

Ang

eles

, US

Enq

uiry

Num

ber

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• Feeding, conveying and

mixing systems

• Full service worldwide

• Test Centre

Gericke Pte Ltd.Singapore 787812T +65 64 52 81 [email protected]

www.gericke.net

Powder Processing ...

Gericke (Shanghai) Pte Ltd.Shanghai 200020, PR. ChinaT +86 21 5382 [email protected]

Gericke Multiflux® Mixer GMS ECD

Anzeige20_12.indd 1 23.04.12 11:25

• Feeding, conveying and

mixing systems

• Full service worldwide

• Test Centre

Gericke Pte Ltd.Singapore 787812T +65 64 52 81 [email protected]

www.gericke.net

Powder Processing ...

Gericke (Shanghai) Pte Ltd.Shanghai 200020, PR. ChinaT +86 21 5382 [email protected]

Gericke Multiflux® Mixer GMS ECD

Anzeige20_12.indd 1 23.04.12 11:25

AchemAsia 13 – 16 May 2013 Bejing, ChinaChina National Convention CenterBooth No: H8

Propak Asia 12 – 15 June 2013 Bangkok, ThailandBangkok International Trade & Exhibition Centre (BITEC)Booth No: 104 X39


42

fl u’ and as they never leave the clean environment, do not pose the risk of ‘bringing an infection to work’.

Additional benefits from robot systems are the fact that the mate-rials from which the grippers are manufactured, such as stainless steel, are easy to clean. Grippers, especially those to be used in a high risk/high care environment, are al-ways designed to avoid potential traps for contamination.

Robot systems can also be programmed to perform cleaning routines at pre-determined intervals to maintain high standards of clean-liness in demanding environments. Certain types of robot grippers, in particular those using the Bernoulli principle, allow delicate foodstuffs to be moved without contact with the gripper. This not only ensures product integrity, but also eliminates the potential for contamination that might in turn adversely affect shelf life.

Furthermore, robots within high risk/high care environments are also able to work in much lower tempera-tures than humans, typically fi ve to

contamination from operatives in-clude the use of personal protection equipment (PPE), such as hairnets, masks, overalls, boots and gloves.

There is, however, a cost for the provision of this equipment and the subsequent laundry costs for the re-useable items. The management of changing areas and locker rooms is also signifi cant and adds further to the overall impact of the control of potential contamination from human sources.

HAND SANITISATIONThe hand washing and personal hygiene regimes within high risk packing areas are vital to minimis-ing bacterial contamination risk. In a manually packed environment, the food contact surfaces include the hands of the operators as well as the conveyors and other equipment.

It is the hands that are likely to spread contamination throughout the area if the disciplines are not well managed. Hands have particular issues when it comes to maintaining them as a hygienic food contact sur-face. Hands can be diffi cult to clean because the surface is soft and con-tains pores that entrap bacteria.

Hand sanitation is also difficult because the chemicals that can be used need to be mild and not attack the skin surface. These issues are helped with the use of gloves to pro-vide a barrier but these too are not easy to keep clean over the period of a shift.

The final issue around hands is temperature. Typically, the surface temperature of a gloved hand in a refrigerated area is around 20 to 22 deg C and this has an incubation ef-fect on any bacteria on the surface of the glove. In the space of four hours, the number of bacteria can double, leading to potential contamination of all products handled. This risk is often managed by a ‘glove changing procedure’ to prevent the build-up of bacterial numbers.

AUTOMATION SOLUTION Automation by comparison can significantly reduce and in certain instances, eliminate the potential for bacterial contamination. The uptake of automation within the food industry continues to increase as robots become faster and vision systems are now commonly used to identify the position and orienta-tion of products, allowing them to be picked, processed and handled automatically.

The benefits of using robots for these often-monotonous tasks ex-tend far beyond the obvious speed and repeatability gains. Robots, to-gether with their gripping systems, are permanently sited within a clean and controlled environment and are therefore much less likely to contam-inate produce during handling.

Robots and automation systems by their very nature are immune to the infections that we humans suf-fer. Robots do not ‘catch cold and


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Certain types of robot grippers allow delicate foodstuffs to be moved without contact with the gripper.


42

fl u’ and as they never leave the clean environment, do not pose the risk of ‘bringing an infection to work’.

Additional benefits from robot systems are the fact that the mate-rials from which the grippers are manufactured, such as stainless steel, are easy to clean. Grippers, especially those to be used in a high risk/high care environment, are al-ways designed to avoid potential traps for contamination.

Robot systems can also be programmed to perform cleaning routines at pre-determined intervals to maintain high standards of clean-liness in demanding environments. Certain types of robot grippers, in particular those using the Bernoulli principle, allow delicate foodstuffs to be moved without contact with the gripper. This not only ensures product integrity, but also eliminates the potential for contamination that might in turn adversely affect shelf life.

Furthermore, robots within high risk/high care environments are also able to work in much lower tempera-tures than humans, typically fi ve to

contamination from operatives in-clude the use of personal protection equipment (PPE), such as hairnets, masks, overalls, boots and gloves.

There is, however, a cost for the provision of this equipment and the subsequent laundry costs for the re-useable items. The management of changing areas and locker rooms is also signifi cant and adds further to the overall impact of the control of potential contamination from human sources.

HAND SANITISATIONThe hand washing and personal hygiene regimes within high risk packing areas are vital to minimis-ing bacterial contamination risk. In a manually packed environment, the food contact surfaces include the hands of the operators as well as the conveyors and other equipment.

It is the hands that are likely to spread contamination throughout the area if the disciplines are not well managed. Hands have particular issues when it comes to maintaining them as a hygienic food contact sur-face. Hands can be diffi cult to clean because the surface is soft and con-tains pores that entrap bacteria.

Hand sanitation is also difficult because the chemicals that can be used need to be mild and not attack the skin surface. These issues are helped with the use of gloves to pro-vide a barrier but these too are not easy to keep clean over the period of a shift.

The final issue around hands is temperature. Typically, the surface temperature of a gloved hand in a refrigerated area is around 20 to 22 deg C and this has an incubation ef-fect on any bacteria on the surface of the glove. In the space of four hours, the number of bacteria can double, leading to potential contamination of all products handled. This risk is often managed by a ‘glove changing procedure’ to prevent the build-up of bacterial numbers.

AUTOMATION SOLUTION Automation by comparison can significantly reduce and in certain instances, eliminate the potential for bacterial contamination. The uptake of automation within the food industry continues to increase as robots become faster and vision systems are now commonly used to identify the position and orienta-tion of products, allowing them to be picked, processed and handled automatically.

The benefits of using robots for these often-monotonous tasks ex-tend far beyond the obvious speed and repeatability gains. Robots, to-gether with their gripping systems, are permanently sited within a clean and controlled environment and are therefore much less likely to contam-inate produce during handling.

Robots and automation systems by their very nature are immune to the infections that we humans suf-fer. Robots do not ‘catch cold and


Papa

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Grip

per

Certain types of robot grippers allow delicate foodstuffs to be moved without contact with the gripper.


43


eight deg C. This lower ambient tem-perature maintains tighter control over bacterial growth on the food contact surfaces and in turn leads to lower initial loadings of bacteria dur-ing packing operations. All of these factors combine to improve shelf life for a particular product.

WATER JET CUT For many years, the traditional method of cutting and portioning fresh product such as lettuce and celery has been to use high-speed circular blades to perform the ‘top & tail’ and portioning or cut to length operations.

While effective, this technology can have a negative impact on the quality and appearance of the por-tioned item, especially if the blades start to blunt, causing bruising and/or leaving unsightly marks on the portioned product. A further draw-back of this technology was the potential for contamination from ma-terial retained on the blades.

A highly effective alternative to conventional blade cutting systems is water jet. This type of system uses a high pressure pump to generate pressures of around 60,000psi. The water is delivered, via a nozzle with a diameter of just 0.15mm and travel-ling at over three times the speed of sound.

When used to cut delicate pro-duce, the cells and surrounding material are left un-damaged as there are no compressive forces applied during cutting. Further benefi ts are the fact that the jet of water is al-ways ‘sharp’ and the high pressures used eliminate any risk of bacterial contamination. The result is not only a product that looks great, but the cleanliness of the process also ex-tends shelf life.

Systems of this type have also changed the way in which produce is handled. Traditionally, produce may have been cut by hand at the time of picking, giving rise to variations in the consistency and quality of cut

and extending the time between cut-ting and packing. With a high-speed water jet system, the cutting process can be localised with the benefits of consistency and reducing to a minimum the time between cutting and packing.

It is clear therefore, that robot-ics, automation and the processes

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which they perform can and do play an important part in ensuring that the quality, presentation, shelf life and most importantly, the safety of the food which we eat, is maintained.

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013 PACKAGING & PROCESSING


44

PRODUCT INSPECTION IS BECOMING MORE CRITICAL THAN EVER IN THE GLOBAL FOOD SUPPLY CHAIN. THE CHOICE OF THE TWO DOMINANT TECHNOLOGIES—METAL DETECTION AND X-RAY—IS A MATTER OF FINDING THE BEST FIT FOR THE APPLICATION. BY NEIL GILES, MARKETING COMMUNICATIONS MANAGER, METTLER-TOLEDO PRODUCT INSPECTION

RECENT updates to the International Featured Standards (IFS) in Europe, as well as other Global Food Safety Initiative (GFSI) approved guidelines worldwide, have shifted the emphasis of the food industry from contami-nation response to contamination prevention. Today, product inspec-tion is more critical than ever in the global food supply chain and new technologies are making inspection more speedy and accurate.

In addition to constant concerns

FINDING THE DETECTION FIT

regarding organic contaminants from dangerous microbes to bone fragments, food processors must be concerned with inspecting packaged products for foreign objects such as stones, glass, metals and other ma-terials. There is also a desire from a large and growing number of manu-facturers to ensure that products are not damaged, misshapen, or absent from packages. After all, that pack of broken biscuits can crumble a brand’s reputation.

For decades, product inspection has incorporated two main tech-nologies: metal detection (MD) and x-ray (XR). Both technologies have been integrated into quality control protocols for numerous food manu-facturers. Through the years, there have been enhancements to both technologies to improve performance and meet increasingly robust regula-tions.

When selecting the most appro-priate inspection technology for an application, one question is obvious: Is one technology superior to the other?

The truth is that comparing these technologies is like comparing apples and oranges. Both offer advanced solutions for thorough product in-spection, yet the technologies are very different and provide specific advantages depending on a manufac-turer’s needs. The better question should be: Which technology is bet-ter suited to my application?

PRODUCT INSPECTION Practically all food and beverage products are subject to the risk of some type of unwanted contamina-tion, beginning from the time food is picked in the field, to being proc-essed, packaged and shipped to consumers. Many of these contami-nants and foreign objects are very diffi cult to detect. Some of the most common foreign bodies manufac-turers need to exclude from their products are metal, rubber, glass, plastic and stones.

Processed meat is just one of the many examples of a food product that is subjected to metal contaminants. This is because there is a risk that the equipment used in processing, such as grinders and cutting blades, may break during manufacture, resulting in small metal shards making their way into the production stream.

Food manufacturers typically use the Hazard Analysis Critical Control Point (HACCP) guidelines to deter-mine how best to safeguard products


APFI1304 Safety (Mettler).indd 44 4/10/13 3:59 PM

44

PRODUCT INSPECTION IS BECOMING MORE CRITICAL THAN EVER IN THE GLOBAL FOOD SUPPLY CHAIN. THE CHOICE OF THE TWO DOMINANT TECHNOLOGIES—METAL DETECTION AND X-RAY—IS A MATTER OF FINDING THE BEST FIT FOR THE APPLICATION. BY NEIL GILES, MARKETING COMMUNICATIONS MANAGER, METTLER-TOLEDO PRODUCT INSPECTION

RECENT updates to the International Featured Standards (IFS) in Europe, as well as other Global Food Safety Initiative (GFSI) approved guidelines worldwide, have shifted the emphasis of the food industry from contami-nation response to contamination prevention. Today, product inspec-tion is more critical than ever in the global food supply chain and new technologies are making inspection more speedy and accurate.

In addition to constant concerns

FINDING THE DETECTION FIT

regarding organic contaminants from dangerous microbes to bone fragments, food processors must be concerned with inspecting packaged products for foreign objects such as stones, glass, metals and other ma-terials. There is also a desire from a large and growing number of manu-facturers to ensure that products are not damaged, misshapen, or absent from packages. After all, that pack of broken biscuits can crumble a brand’s reputation.

For decades, product inspection has incorporated two main tech-nologies: metal detection (MD) and x-ray (XR). Both technologies have been integrated into quality control protocols for numerous food manu-facturers. Through the years, there have been enhancements to both technologies to improve performance and meet increasingly robust regula-tions.

When selecting the most appro-priate inspection technology for an application, one question is obvious: Is one technology superior to the other?

The truth is that comparing these technologies is like comparing apples and oranges. Both offer advanced solutions for thorough product in-spection, yet the technologies are very different and provide specific advantages depending on a manufac-turer’s needs. The better question should be: Which technology is bet-ter suited to my application?

PRODUCT INSPECTION Practically all food and beverage products are subject to the risk of some type of unwanted contamina-tion, beginning from the time food is picked in the field, to being proc-essed, packaged and shipped to consumers. Many of these contami-nants and foreign objects are very diffi cult to detect. Some of the most common foreign bodies manufac-turers need to exclude from their products are metal, rubber, glass, plastic and stones.

Processed meat is just one of the many examples of a food product that is subjected to metal contaminants. This is because there is a risk that the equipment used in processing, such as grinders and cutting blades, may break during manufacture, resulting in small metal shards making their way into the production stream.

Food manufacturers typically use the Hazard Analysis Critical Control Point (HACCP) guidelines to deter-mine how best to safeguard products



45

from contamination. The procedure typically requires that all production processes be fully audited and critical control points (CCPs) be established after each point where a contamina-tion risk is identifi ed.

METAL DETECTIONMetal detectors are the popular workhorses for metal contaminant detection. They generally outnum-ber x-ray detection systems installed in food factories and also tend to be more cost-effective.

MD technology works by cre-ating a detection field from an electronic detection coil system within a search head. Very small dis-turbances are created when metal contaminants pass through the field of detection. The tiny electrical signals generated are received, amplifi ed and analysed by sophisticated software. The technology works with any type of metal including ferrous, non-ferrous and stainless steel.

As a well-established inspection technology, there is a wide array of MD options available to manufacturers to suit their application. For example, gravity fall MD systems have been designed for bulk powders, granules and other dry products in ‘free-falling’ applications. Pipeline systems are available to inspect liquids, pastes and slurries as they are pumped through process pipelines.

All systems can be engineered to enable them to operate comfortably in harsh environments where they need to withstand frequent wash-downs or high humidity.

One potential challenge with this type of technology is that some conductive or wet products can cre-ate electrical signals when passing through the detection field in the search head. These signals cause a phenomenon known as ‘product ef-fect’ which can, in some cases, mask signals of any contaminants within the package.

To overcome this, developments in MD systems have led to the use of

from stainless steel with high sealing standards certifi ed to Ingress Protec-tion Rating IP69K that can withstand harsh environments and wash-down regimes.

X-RAY TECHNOLOGYXR detection is an entirely differ-ent technology from MD. It uses an invisible form of short-wave elec-tromagnetic radiation to capture grey-scale images of objects. As it scans the product, it analyses the images generated to detect contami-nants which have a higher density than the surrounding product.

The sophisticated software used to analyse the image is also able to calculate product length, width, area and volume, enabling it to carry out mass measurement calculations. It can also identify missing, broken or misshapen products, monitor fill levels of liquids, and detect compro-mised seals and other irregularities.


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variable frequency technology, which allows the software to select the most suitable frequency for each applica-tion, in increments of one kHz, with an automatic function that deter-mines the optimum frequency for the product being inspected. This ena-bles the most challenging products to be inspected successfully including those with high moisture content as well as those packaged in metallised fi lm.

MD technologies have also been developed to meet the needs of spe-cific markets. One example is the sausage industry, which has a host of inspection challenges.

Grinding equipment used to proc-ess sausages and metal clips used to seal sausage ends can result in tiny metal particles making their way into the end product. A metal detector introduced to the market has been specifically designed for sausage processing operations and can be easily integrated with widely-used vacuum fi llers and sausage process-ing equipment.

The technology uses short throughput tubes and is constructed


46

lished after a comprehensive HACCP audit that identifies critical control points and the best method for risk mitigation.

The most successful product in-spection system in some cases might be to incorporate both technologies at critical control points throughout a production line. It is important that manufacturers understand the individual needs of their production lines and the food quality legislation that they need to comply with before implementing a product inspection system.

By making use of MD and XR tech-nologies, food manufacturers can ensure they meet and exceed regula-tory requirements and retailer food safety guidelines. At the same time they will be protecting brand repu-tation and guaranteeing consumer welfare.

Ultimately, as with any important decision, manufacturers should seek guidance from professionals. Making the right choice is important, and ask-ing for expert help is the safest way to select the right solution.

Because of this, XR is seen not only as a tool to detect contaminants but also as brand-enhancing method of checking to make sure a product will look exactly as a customer ex-pects it to look.

XR systems are typically deployed at the end of the production process after the product is packed, but they can also be used in some processing environments too. XR technology is able to detect glass, bone, stones and high-density plastics as well as metal contaminants.

If a HACCP audit conducted by a food manufacturer identifi es the risk of multiple contaminant types (more than just metals), then XR is likely to be a more suitable choice than MD.

XR technology also has the abil-ity to inspect metal packaging, such as tin cans or aluminium foil trays, for foreign bodies and out-of-place prod-ucts. MD technology can be used to inspect some products packed in metallised films (where metal con-tamination is the risk), but only XR technology can inspect and identify contamination in food or beverage cans and aluminium trays.

In addition, the technology can be used to identify products that are deformed, out of place, as well as missing components. For example, XR scans can quickly detect a missing or misshapen praline in a premium box of chocolates which includes alu-minium foil wrapped products.

In the same way that certain prod-ucts challenge MD sensors, some product characteristics can also be challenging to XR technology. An example is salty products with free salt crystals. These crystals might be analysed as dense particles by XR sensors and mistakenly consid-ered product defects. Because XR is based on density calculations, de-tecting products of similar densities is diffi cult; however, advances to XR technology are being developed to overcome these challenges.

Some recent technology advance-ments with XR have also improved

detection of products within glass containers. Due to the varying thick-ness of glass walls and bases of jars and bottles, detecting foreign bod-ies can be difficult and can result in the rejection of good products. New XR technology has been designed to scan with one vertical and three hori-zontal x-ray beams simultaneously, reducing blind spots in the base, side-walls and necks of glass containers.

POWER OF CHOICEWhen it comes to choosing MD or XR technology, food safety regulations and retailers are largely leaving the decision to manufacturers. Leading standards have not weighed in on preferences regarding MD or XR tech-nology, and the most recent updates to the most common standards, such as the BRC Global Standards Version 6 and the IFS Version 6, do not favour one over the other.

Neither technology is considered superior to the other in terms of product inspection. Instead, manufac-turers must evaluate their production process and decide which technology makes sense for their own products and specific contamination threats. Such decisions can only be estab-


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46

lished after a comprehensive HACCP audit that identifies critical control points and the best method for risk mitigation.

The most successful product in-spection system in some cases might be to incorporate both technologies at critical control points throughout a production line. It is important that manufacturers understand the individual needs of their production lines and the food quality legislation that they need to comply with before implementing a product inspection system.

By making use of MD and XR tech-nologies, food manufacturers can ensure they meet and exceed regula-tory requirements and retailer food safety guidelines. At the same time they will be protecting brand repu-tation and guaranteeing consumer welfare.

Ultimately, as with any important decision, manufacturers should seek guidance from professionals. Making the right choice is important, and ask-ing for expert help is the safest way to select the right solution.

Because of this, XR is seen not only as a tool to detect contaminants but also as brand-enhancing method of checking to make sure a product will look exactly as a customer ex-pects it to look.

XR systems are typically deployed at the end of the production process after the product is packed, but they can also be used in some processing environments too. XR technology is able to detect glass, bone, stones and high-density plastics as well as metal contaminants.

If a HACCP audit conducted by a food manufacturer identifi es the risk of multiple contaminant types (more than just metals), then XR is likely to be a more suitable choice than MD.

XR technology also has the abil-ity to inspect metal packaging, such as tin cans or aluminium foil trays, for foreign bodies and out-of-place prod-ucts. MD technology can be used to inspect some products packed in metallised films (where metal con-tamination is the risk), but only XR technology can inspect and identify contamination in food or beverage cans and aluminium trays.

In addition, the technology can be used to identify products that are deformed, out of place, as well as missing components. For example, XR scans can quickly detect a missing or misshapen praline in a premium box of chocolates which includes alu-minium foil wrapped products.

In the same way that certain prod-ucts challenge MD sensors, some product characteristics can also be challenging to XR technology. An example is salty products with free salt crystals. These crystals might be analysed as dense particles by XR sensors and mistakenly consid-ered product defects. Because XR is based on density calculations, de-tecting products of similar densities is diffi cult; however, advances to XR technology are being developed to overcome these challenges.

Some recent technology advance-ments with XR have also improved

detection of products within glass containers. Due to the varying thick-ness of glass walls and bases of jars and bottles, detecting foreign bod-ies can be difficult and can result in the rejection of good products. New XR technology has been designed to scan with one vertical and three hori-zontal x-ray beams simultaneously, reducing blind spots in the base, side-walls and necks of glass containers.

POWER OF CHOICEWhen it comes to choosing MD or XR technology, food safety regulations and retailers are largely leaving the decision to manufacturers. Leading standards have not weighed in on preferences regarding MD or XR tech-nology, and the most recent updates to the most common standards, such as the BRC Global Standards Version 6 and the IFS Version 6, do not favour one over the other.

Neither technology is considered superior to the other in terms of product inspection. Instead, manufac-turers must evaluate their production process and decide which technology makes sense for their own products and specific contamination threats. Such decisions can only be estab-


Davi

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, Spo

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, US



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48

LUBRICATED FOR SAFETYWITH THE INDUSTRY BEING MORE VIGILANT ABOUT IDENTIFYING POTENTIAL CONTAMINATION SOURCES ACROSS THE ENTIRE PRODUCT CHAIN, FOOD GRADE LUBRICANTS ARE SLOWLY GETTING THE SPOTLIGHT. MODERN LUBRICANTS ARE ABLE TO ENHANCE MACHINE PERFORMANCE AND ELIMINATE UNWANTED SAFETY RISKS. BY EM STEMPFEL, GLOBAL PRODUCT MANAGER, FUCHS LUBRITECH

food industry and raw material sup-pliers for lubricant manufacturers to develop and recommend special lubricants for use in processing foodstuffs. More demanding legisla-tion and higher hygiene standards, such as the Hazard Analysis and Critical Control Points (HACCP) concept, allow and facilitate a clear identification of lubrication points where there is a possibility of food-stuffs becoming contaminated.

Components such as line lubri-cators, slide and roller bearings, chains, compressors, vacuum pumps, gearing, heat transfer sys-

LUBRICATION is a key topic with-in the food industry, particularly regarding its potential to be an un-wanted source of contamination for foodstuffs. Without proper lubri-cation, most machinery will break down over a period of time, which is not only true of food manufacturing equipment, but across all other sec-tors too.

The difference within the food industry is that the lubricants used need to address the issue of clean-liness, contamination prevention, health and safety as well as provid-ing good technical performance.

All food producers are naturally keen to avoid any contamination in-cidents which can lead to product recalls, adverse press headlines and extremely costly court cases initiat-ed by lawyers seeking compensation for victims.

The correct choice and ap-plication of lubricants can make a significant contribution to en-sure that harmful contamination is avoided during the manufacturing process.

LEGISLATION & STANDARDSThere are on-going calls from the


APFI1304 Safety (Fuch).indd 48 4/11/13 11:12 AM

48

LUBRICATED FOR SAFETYWITH THE INDUSTRY BEING MORE VIGILANT ABOUT IDENTIFYING POTENTIAL CONTAMINATION SOURCES ACROSS THE ENTIRE PRODUCT CHAIN, FOOD GRADE LUBRICANTS ARE SLOWLY GETTING THE SPOTLIGHT. MODERN LUBRICANTS ARE ABLE TO ENHANCE MACHINE PERFORMANCE AND ELIMINATE UNWANTED SAFETY RISKS. BY EM STEMPFEL, GLOBAL PRODUCT MANAGER, FUCHS LUBRITECH

food industry and raw material sup-pliers for lubricant manufacturers to develop and recommend special lubricants for use in processing foodstuffs. More demanding legisla-tion and higher hygiene standards, such as the Hazard Analysis and Critical Control Points (HACCP) concept, allow and facilitate a clear identification of lubrication points where there is a possibility of food-stuffs becoming contaminated.

Components such as line lubri-cators, slide and roller bearings, chains, compressors, vacuum pumps, gearing, heat transfer sys-

LUBRICATION is a key topic with-in the food industry, particularly regarding its potential to be an un-wanted source of contamination for foodstuffs. Without proper lubri-cation, most machinery will break down over a period of time, which is not only true of food manufacturing equipment, but across all other sec-tors too.

The difference within the food industry is that the lubricants used need to address the issue of clean-liness, contamination prevention, health and safety as well as provid-ing good technical performance.

All food producers are naturally keen to avoid any contamination in-cidents which can lead to product recalls, adverse press headlines and extremely costly court cases initiat-ed by lawyers seeking compensation for victims.

The correct choice and ap-plication of lubricants can make a significant contribution to en-sure that harmful contamination is avoided during the manufacturing process.

LEGISLATION & STANDARDSThere are on-going calls from the




49

tems, hydraulics and pumps are commonplace in food production plants.

Many of these are found in close proximity to the foodstuffs, often with a high potential for any leaking lubricants to make incidental food contact. For example, high pres-sure hydraulic hoses run alongside production lines, with motors and gearboxes frequently located above the lines.

In the event of a contamination issue, regional legislation states that a food manufacturer is liable unless able to demonstrate that every pos-sible step has been taken to prevent the contamination.

GLOBAL STANDARDDespite regulations governing food hygiene being implemented in December 1995, there is still no de-tailed global or European standard for food grade lubricants in place. It is therefore normal practice to rely on the US standards issued by the Federal Food and Drug Administra-tion (FDA) and the US Department of Agriculture (USDA).

When the USDA ceased regis-tration of lubricants in 1998, the function was taken over by NSF Inter-national, a not-for-profi t independent organisation, previously known as the National Sanitation Foundation. Registration with NSF allows the use of the highly recognised and credible NSF registration mark on products.

Around fi ve years ago, a second registration body was introduced in Europe (UK) called InS Services. The main intention was to coun-ter the product registration market dominance held by NSF Internation-al. This is basically a development which one may understand. Howev-er it may also be confusing for food manufacturers as they now have to search two different product listings to ensure their lubricants are food safe.

H o w e v e r, s o m e l u b r i c a n t manufacturers still rely on NSF In-

ternational for product registration purposes although it may be slightly more intense and costly. The reason is the reputation of NSF, its global recognition and the fact that they are experts in other food and beverage safety areas as well, such as HACCP.

Performance and FDA restric-tions are not the only criteria signifi cantly infl uencing formulation chemists in their daily work. More and more food manufacturers are asking for proof of many other things as well as providing:• Religious certificates like Halal

and Kosher• Proof of the absence of GMO’s

(genetically modifi ed organisms)• Proof of the absence of BSE/TSE

virus• Proof of the absence of allergens

(Guideline 2003/89 EC).

ommend lubricants which meet international standards such as ISO, DIN, IP and ASTM.

OEMs can be divided into manu-facturers of production equipment, and manufacturers of components. Manufacturers of production equip-ment and machiner y usua l ly provide their customers with a list of suitable lubricants. The lubricants recommended are usually those which have already been proved safe for use in the food industry. Such recommendations are often based on experience gained in the field by machinery and lubricantmanufacturers.

Manufacturers of components, such as hydraulic pumps, transmis-sions, bearings and seals tend to recommend lubricants which meet the international standards and have also passed further in-house tests. However, these tests and the stand-ards applied to the lubricants by component manufacturers can fail to take into account the special require-ments of the food sector. They do not always verify whether substanc-es are certifi ed as food-compatible, nor do they take account of the unique manufacturing environment within the food industry.

Surveys conducted by lubricant suppliers of manufacturing plants provides manufacturers with infor-mation on whether the lubricant needs to be food grade or not, and the most suitable lubricant for the application.

Although the same produc-tion facilities can be used for food grade lubricants as well as stand-ard products, more stringent rules are applied in order to achieve the highest purity levels and avoid the possibility of cross contamination.

Production facilities such as conduits, mixing vessels and bot-tling plants must be certifi ed to ISO 9001/14001, as a minimum, for the manufacture of food-compatible lubricants. Some lubricant manufac-turers have even carried out their

Machiner y and component manufacturers are also setting their own standards, based on the widely accepted US guidelines, regulating additives and base oils in the formu-lation of food-compatible lubricants to be used in their equipment.

OEMSThroughout the industry in general, the majority of original equipment manufacturers (OEMs) now rec-


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Some lubricant manufacturers still rely on NSF International for product registration purposes

own lubricant critical control points (LCCP) analysis, and use food grade lu-bricants in their manufacturing plant.

ISO STANDARDAbout 10 years ago, the National Lu-bricating Grease Institute (NLGI), the European Lubricating Grease Institute (ELGI), the European Hygienic Engineer-ing and Design Group (EHEDG), and NSF have coordinated a project to enable lubricant manufacturers to undergo in-dependently audited HACCP exercises. The fi nal result was the launch of a new standard called ‘Safety of Machinery—Lubricants with incidental product contact—Hygiene requirements’. The fi nal standard was published in 2006 un-der ISO 21469.

There is a significant difference be-tween product registration only and ISO

21469 certifi cation. The ISO 21469 consists, on top of the product registration, of a full risk assessment for the entire lubricant manufacturing plant and a physical yearly audit, which includes formulation review, proc-ess review and sample taking and testing. Therefore, ISO 21469 represents the highest standard for food safety today, specifi cally dedicated to manufacturing and handling of food grade lubricants.

The fi nal certifi cation links products and manufac-turing plants together in all cases. There are currently nine companies (including subsidiaries) with 11 differ-ent lubricant manufacturing plants certified against this standard by NSF.

LUBRICATION PERFORMANCEFood manufacturers, OEMs and lubricant producers continue to work towards improving the performance of food-compatible lubricants.

Manufacturing processes and equipment are designed and developed with hygiene as a key consid-eration. The lubricants need to be designed as part of the overall specifi cation, and the constraints in specify-ing lubrication systems are likely to be more restrictive than in other industrial sectors. Until recent years, the formulation chemist was severely restricted by the lim-ited number of permitted additives and base oils, and as a result it had not always been possible to achieve high levels of lubricant performance.

FOOD-COMPATIBLE LUBRICANT IS EXPOSED TO A NUMBER OF INFLUENCES SUCH AS OXIDATION, HEAT AND HUMIDITY

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRYPACKAGING & PROCESSINGPa

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50

Some lubricant manufacturers still rely on NSF International for product registration purposes

own lubricant critical control points (LCCP) analysis, and use food grade lu-bricants in their manufacturing plant.

ISO STANDARDAbout 10 years ago, the National Lu-bricating Grease Institute (NLGI), the European Lubricating Grease Institute (ELGI), the European Hygienic Engineer-ing and Design Group (EHEDG), and NSF have coordinated a project to enable lubricant manufacturers to undergo in-dependently audited HACCP exercises. The fi nal result was the launch of a new standard called ‘Safety of Machinery—Lubricants with incidental product contact—Hygiene requirements’. The fi nal standard was published in 2006 un-der ISO 21469.

There is a significant difference be-tween product registration only and ISO

21469 certifi cation. The ISO 21469 consists, on top of the product registration, of a full risk assessment for the entire lubricant manufacturing plant and a physical yearly audit, which includes formulation review, proc-ess review and sample taking and testing. Therefore, ISO 21469 represents the highest standard for food safety today, specifi cally dedicated to manufacturing and handling of food grade lubricants.

The fi nal certifi cation links products and manufac-turing plants together in all cases. There are currently nine companies (including subsidiaries) with 11 differ-ent lubricant manufacturing plants certified against this standard by NSF.

LUBRICATION PERFORMANCEFood manufacturers, OEMs and lubricant producers continue to work towards improving the performance of food-compatible lubricants.

Manufacturing processes and equipment are designed and developed with hygiene as a key consid-eration. The lubricants need to be designed as part of the overall specifi cation, and the constraints in specify-ing lubrication systems are likely to be more restrictive than in other industrial sectors. Until recent years, the formulation chemist was severely restricted by the lim-ited number of permitted additives and base oils, and as a result it had not always been possible to achieve high levels of lubricant performance.

FOOD-COMPATIBLE LUBRICANT IS EXPOSED TO A NUMBER OF INFLUENCES SUCH AS OXIDATION, HEAT AND HUMIDITY


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Synthetic base oils like polyal-phaolefins, esters, glycols, silicon oils and polyethers are being in-creasingly used, and considerable progress has been made in refining white oils—practically the only base oils used in food applications for decades. Additive technology has also progressed signifi cantly, giving formulation chemists much great-er scope to improve performance whilst working within the stringent guidelines governing food-compati-ble lubricants.

As a result, modern lubricants for the food industry can achieve performance profi les at least as high as those of conventional synthetic lubricants.

As it is used, a food-compatible lubricant is exposed to a number of influences such as oxidation, heat, humidity and a decline in its lubricat-ing properties. Ongoing monitoring of lubricant condition is important in any industry, but it has particular signifi cance in the food sector.

UNIQUE CHALLENGESEquipment in food manufacturing plants does not differ significantly from that used in other industries, but the environment in which it op-erates presents a number of unique and complex challenges.

The necessary daily washing of machinery with aggressive clean-ing products under high pressure increases the chance of lubricant contamination and highly reactive substances such as fruit juice can degrade oils and greases. The in-dustrial processes often operate at extremes of temperature, ranging from freezer systems to high tem-perature ovens.

Even under these conditions, manufacturers must ensure that the lubricants used continue to fulfil their primary functions, in-cluding lubricating machinery and components, heat dissipation, wear protection, friction reduction and corrosion protection. In the food in-


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dustry, oil change intervals depend more on the contamination of the lu-bricant than on the reduction of its lubrication properties through the degradation of additives, or oxida-tion of the lubricant.

In addition, it is possible for lu-bricants to become contaminated by external influences such as wa-ter, dust, and cleaning products which can cause reactions. Not only do these reaction products pose potential contamination hazards, but they can also have a damaging effect on the production plant. The useful life of the oil is reduced and prema-ture wear must be avoided through more frequent oil changes. The level of lubricant degradation can only be accurately assessed by taking and analysing oil samples.

Regular analysis of samples from transmissions, compressors and hy-draulic power units reveal the wear

patterns in key machinery compo-nents and allows an examination of the chemical and physical condi-tion of the lubricant, including any impurities and contamination. It is important that personnel respon-sible for administering lubrication management systems are trained.

Today’s superior lubrication products carry all of the necessary certifications and registrations re-quired for the food and beverage manufacturing industry. Combined with carefully planned and imple-mented lubrication maintenance schedules, plus technical support and training from the lubricant man-ufacturer, suppliers can provide food manufacturers with peace of mind, knowing that they have minimised the risk of product contamination.

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Rather than thinking in objective scientifi c parameters, consumers do not buy attributes, they shop for subjective product benefi ts. Hence, consumers’ perception of the quality parameters they care for have to be investigated.

For example, it is very important to consumers that products have an attractive colour on the shelf, because the product’s colour is the first quality attribute that consumers use when assessing quality. Not only does colour plays an important role for consumers food choices, it also determines the customers’ quality expectations, even though the colour neither affects taste nor shelf life and does not predict quality of products such as fresh meat.

safety issuesShelf life being of interest to consumers comes with the notion that the food consumed might be spoiled. In this context, 106 participants from the Midwest, US, were asked to indicate how the following issues affected their meat consumption patterns.

Results show that food safety in general, had the strongest effect. E coli, salmonella and L monocytogenes are especially worrisome to consumers. As the results show, none of the mentioned issues are taken lightly by the customers, although foot and mouth disease had the least effect.

Quality attriButesWhen purchasing fresh meats, several attributes are important to customers. In the same study, respondents were asked to

THE food industr y is characterised by saturated markets and increasingly homogeneous products, particularly for fresh raw food products such as ground beef. In addition to this, the public image of the US food industry has been frequently damaged by food safety issues such as foodborne illness outbreaks.

Consumers constantly demand higher food safety and greater assurance especially with regard to meat products. Thus, food processors and food retailers must have a sound understanding of market trends, particularly of consumers’ quality perceptions and evaluation, in order to be competitive and provide differentiated products as well as successful product innovation.

From the industry’s perspective, investing in new process technologies is a key factor towards improved food safety. Technological advancements have the potential to alleviate the risk of microbial food hazards to consumers. However, in order to market products effectively, it is important for the industry to analyse which parameters infl uence consumers’ purchase decisions.

In a way, companies have to create a product the consumer has been waiting for at the moment he/she is asking for it without cutting back on the product’s quality. As managers learn about the importance of certain quality attributes—and define and measure it objectively from the company’s perspective, they need to consider the quality that consumers associate with a food product, which oftentimes is not equivalent to this objective quality evaluation.

siX KEYS TO THEPAYING PREMIUM FOR SHELF LIFEMORE THAN OBJECTIVE ATTRIBUTES, CONSUMER BEHAVIOUR IS GOVERNED BY PERCEPTION AND QUALITY ASSOCIATION. PARTICIPANTS OF A SURVEY SAID THAT THEY ARE WILLING TO PAY FOR EXTENDED SHELF LIFE, BUT ONLY IF FOOD SAFETY IS NOT JEOPARDISED. BY carola greBitus, ARIZONA STATE UNIVERSITY


52

It is evident that consumers prefer both light red and cherry red coloured ground beef over brownish red ground beef.

INGREDIENTS & ADDITIVES

APFI1304 Features (Shelf Life).indd 52 4/10/13 4:06 PM

Rather than thinking in objective scientifi c parameters, consumers do not buy attributes, they shop for subjective product benefi ts. Hence, consumers’ perception of the quality parameters they care for have to be investigated.

For example, it is very important to consumers that products have an attractive colour on the shelf, because the product’s colour is the first quality attribute that consumers use when assessing quality. Not only does colour plays an important role for consumers food choices, it also determines the customers’ quality expectations, even though the colour neither affects taste nor shelf life and does not predict quality of products such as fresh meat.

safety issuesShelf life being of interest to consumers comes with the notion that the food consumed might be spoiled. In this context, 106 participants from the Midwest, US, were asked to indicate how the following issues affected their meat consumption patterns.

Results show that food safety in general, had the strongest effect. E coli, salmonella and L monocytogenes are especially worrisome to consumers. As the results show, none of the mentioned issues are taken lightly by the customers, although foot and mouth disease had the least effect.

Quality attriButesWhen purchasing fresh meats, several attributes are important to customers. In the same study, respondents were asked to

THE food industr y is characterised by saturated markets and increasingly homogeneous products, particularly for fresh raw food products such as ground beef. In addition to this, the public image of the US food industry has been frequently damaged by food safety issues such as foodborne illness outbreaks.

Consumers constantly demand higher food safety and greater assurance especially with regard to meat products. Thus, food processors and food retailers must have a sound understanding of market trends, particularly of consumers’ quality perceptions and evaluation, in order to be competitive and provide differentiated products as well as successful product innovation.

From the industry’s perspective, investing in new process technologies is a key factor towards improved food safety. Technological advancements have the potential to alleviate the risk of microbial food hazards to consumers. However, in order to market products effectively, it is important for the industry to analyse which parameters infl uence consumers’ purchase decisions.

In a way, companies have to create a product the consumer has been waiting for at the moment he/she is asking for it without cutting back on the product’s quality. As managers learn about the importance of certain quality attributes—and define and measure it objectively from the company’s perspective, they need to consider the quality that consumers associate with a food product, which oftentimes is not equivalent to this objective quality evaluation.

siX KEYS TO THEPAYING PREMIUM FOR SHELF LIFEMORE THAN OBJECTIVE ATTRIBUTES, CONSUMER BEHAVIOUR IS GOVERNED BY PERCEPTION AND QUALITY ASSOCIATION. PARTICIPANTS OF A SURVEY SAID THAT THEY ARE WILLING TO PAY FOR EXTENDED SHELF LIFE, BUT ONLY IF FOOD SAFETY IS NOT JEOPARDISED. BY carola greBitus, ARIZONA STATE UNIVERSITY


52

It is evident that consumers prefer both light red and cherry red coloured ground beef over brownish red ground beef.



indicate how important each of the following attributes were when purchasing ground beef.

Results revealed that shelf life ranked fourth after fat content, colour and flavour. More specifically, 48 percent of the sample thought the date of expiration to be very important and only three percent thought it not important at all.

Interestingly, the date of packaging is of less importance to shoppers, and whether it is freshly ground in the store and packaged in store or by the producer is of very little importance to them in making their ground beef purchase decision.

Quality PercePtionShelf life plays a big role on consumers’ ground beef purchases. The picture is a little bit different when asking consumers ‘what comes into your mind when you think about pork quality’.

The 260 participants surveyed in Germany came up with 824 associations in this free elicitation task. Taste (10 percent), antibiotics (8.1 percent), freshness (7.7 percent) and origin (7.7 percent) were the characteristics most often associated with pork quality.

Only 0.5 percent of all associations were related to shelf life per se. The impact of shelf life was more evident when the same participants were asked what attributes were important to them when purchasing pork.

Out of the 260 respondents, 46 percent claimed that shelf life is important to them. Further tests revealed that if shelf life was important to consumers, they were more likely to consume organic pork instead of conventional pork.

In another study, 702 pork shoppers were interviewed at the point of sale to investigate which quality attributes were most important, second most important or least important to consumers when shopping for pork products.

Results showed that price (29.9 percent) and shelf life (15.5 percent) were the two most commonly cited as being the most important factor. However, 18 percent chose shelf life as the second most important attribute. For eight percent of the respondents, shelf life was the least important criterion concerning the purchase of pork.

While it seems that shelf life is not necessarily the most important attribute for consumers when purchasing ground beef or

pork, the picture is quite different with regard to milk.

When asked how important certain quality attributes were in the purchase decision for milk, 86 percent of 260 German consumers answered that shelf life is indeed important to them—with it being the top answer out of 25 different characteristics.

A customer segmentation via cluster analysis further uncovered that a certain group of consumers is mainly interested in shelf life, price and fat content. These consumers prefer UHT (skim) milk over fresh milk because UHT skim milk offers an extended shelf life in addition to the healthiness of a reduced fat content.

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Price and shelf life were the two most important factors commonly cited by consumers when purchasing pork.


Modified atMosPhere PackagingAs has been shown, shelf life is important for consumers to make purchase decisions, and so is colour. Certain technologies such as modified atmosphere packaging (MAP) are in place to extend shelf life and stabilise the colour of products such as meat, fish, cheese and fruits and vegetables.

MAP replaces the air in the headspace of packages with a single gas or a mixture of gases such as high oxygen atmospheres, with a minimum of 60 percent oxygen or blends of oxygen with carbon dioxide. MAP is used primarily to extend the shelf life of food products.

When carbon monoxide is added to the gas mixture in minute amounts, the colour of meat is stabilised because carbon monoxide binds to myoglobin and forms carboxymyoglobin, which results in a stable bright red muscle colour that meets consumers’ expectations of meat colour.

A recent study investigated whether consumers accepted ground beef packaged under a modified atmosphere, with and without carbon monoxide. The results for 106 consumers from the Midwest, US, showed that participants preferred an extended shelf life for ground beef only if they were informed about the packaging technology (MAP).

With regard to colour, it became evident that consumers preferred both light red and cherry red coloured ground beef over brownish red ground beef. However, when consumers were being informed about carbon monoxide being a component of the gas mixture in the packaging, their acceptance of the cherry red colour dropped.

The response of German consumers (112 participants) was investigated to determine whether they accepted the extended shelf life. Results show that only some German shoppers preferred ground beef with an extended shelf life (before and after additional information on the MAP technology). However, German customers do favour light red and cherry red colours for ground beef.

consuMer knowledgeThe analysis was extended by not only including the effects of colour, shelf life and MAP, but also consumers’ knowledge regarding food safety issues. The results show that the 106 US participants considered themselves to be more knowledgeable about shelf life and meat packaging practices in general, than they were about more specific technologies such as high/low oxygen packaging or carbon monoxide in food packaging.

A share of 16 percent had recently heard about MAP in the mass media and 21 percent recalled hearing about carbon monoxide in food packaging in the mass media. Furthermore, results showed that in the case of ground beef, consumers were willing to pay US$0.36 per pound more for extended shelf life compared to a three-day shelf life after being informed about the use of MAP technology.

Information on the use of carbon monoxide-MAP reduced the willingness to pay for the shelf life extension from US$0.36 to US$0.13 per pound of ground beef. Consumers

were willing to pay US$0.16 per pound in value more for the brighter (aerobic and carbon monoxide) red colour, but introducing information on the use of MAP technologies led to a reduction in willingness to pay for colour, from US$0.16 down to US$0.05 per pound.

Indiv idual knowledge and media coverage showed only a slight effect on the willingness to pay. However, ‘knowledge of carbon monoxide in food packaging’ and ‘having heard about carbon monoxide in food packaging in the mass media decreased the willingness to pay for colour that was generated with carbon monoxide-MAP.

Consumers’ wil l ingness to accept new technologies in food production and processing addresses a significant public health policy issue. The different results provide implications for marketing and product development regarding consumer responses to shelf l ife extension and information on packaging technologies.

In particular, industry recommendations can be made with regard to the consumers’ willingness to pay price premiums for the additional benefits achieved from extended shelf life, stabilised colour and increased food safety using MAP.


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US D

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4 5Shelf Life 1 2 3

Kalsec® Corporate Responsibility and Sustainability

VietnamCONNELL BROS. CO. (VIETNAM), LTD. + 84 8 3824 8282

PhilippinesCONNELL BROS. CO. PILIPINAS, INC. + 63 2 919 6088

SingaporeCONNELL BROS. CO. (SINGAPORE) PTE. LTD. + 65 6862 1772

IndonesiaPT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

MalaysiaCONNELL BROS. CO. (MALAYSIA) SDN. BHD.+ 60 3 5192 6868

ThailandCONNELL BROS. CO. (THAILAND), LTD. + 66 2 259 8500

Enq

uiry

Num

ber

3361

Kalsec 3139.indd 1 4/10/13 2:46 PM

Modified atMosPhere PackagingAs has been shown, shelf life is important for consumers to make purchase decisions, and so is colour. Certain technologies such as modified atmosphere packaging (MAP) are in place to extend shelf life and stabilise the colour of products such as meat, fish, cheese and fruits and vegetables.

MAP replaces the air in the headspace of packages with a single gas or a mixture of gases such as high oxygen atmospheres, with a minimum of 60 percent oxygen or blends of oxygen with carbon dioxide. MAP is used primarily to extend the shelf life of food products.

When carbon monoxide is added to the gas mixture in minute amounts, the colour of meat is stabilised because carbon monoxide binds to myoglobin and forms carboxymyoglobin, which results in a stable bright red muscle colour that meets consumers’ expectations of meat colour.

A recent study investigated whether consumers accepted ground beef packaged under a modified atmosphere, with and without carbon monoxide. The results for 106 consumers from the Midwest, US, showed that participants preferred an extended shelf life for ground beef only if they were informed about the packaging technology (MAP).

With regard to colour, it became evident that consumers preferred both light red and cherry red coloured ground beef over brownish red ground beef. However, when consumers were being informed about carbon monoxide being a component of the gas mixture in the packaging, their acceptance of the cherry red colour dropped.

The response of German consumers (112 participants) was investigated to determine whether they accepted the extended shelf life. Results show that only some German shoppers preferred ground beef with an extended shelf life (before and after additional information on the MAP technology). However, German customers do favour light red and cherry red colours for ground beef.

consuMer knowledgeThe analysis was extended by not only including the effects of colour, shelf life and MAP, but also consumers’ knowledge regarding food safety issues. The results show that the 106 US participants considered themselves to be more knowledgeable about shelf life and meat packaging practices in general, than they were about more specific technologies such as high/low oxygen packaging or carbon monoxide in food packaging.

A share of 16 percent had recently heard about MAP in the mass media and 21 percent recalled hearing about carbon monoxide in food packaging in the mass media. Furthermore, results showed that in the case of ground beef, consumers were willing to pay US$0.36 per pound more for extended shelf life compared to a three-day shelf life after being informed about the use of MAP technology.

Information on the use of carbon monoxide-MAP reduced the willingness to pay for the shelf life extension from US$0.36 to US$0.13 per pound of ground beef. Consumers

were willing to pay US$0.16 per pound in value more for the brighter (aerobic and carbon monoxide) red colour, but introducing information on the use of MAP technologies led to a reduction in willingness to pay for colour, from US$0.16 down to US$0.05 per pound.

Indiv idual knowledge and media coverage showed only a slight effect on the willingness to pay. However, ‘knowledge of carbon monoxide in food packaging’ and ‘having heard about carbon monoxide in food packaging in the mass media decreased the willingness to pay for colour that was generated with carbon monoxide-MAP.

Consumers’ wil l ingness to accept new technologies in food production and processing addresses a significant public health policy issue. The different results provide implications for marketing and product development regarding consumer responses to shelf l ife extension and information on packaging technologies.

In particular, industry recommendations can be made with regard to the consumers’ willingness to pay price premiums for the additional benefits achieved from extended shelf life, stabilised colour and increased food safety using MAP.


corn

elia

ness

eth


54


Ryan

Wei

s, M

isso

uri,

US

US D

epar

tmen

t of A

gric

ultu

re


4 5Shelf Life 1 2 3

Kalsec® Corporate Responsibility and Sustainability

VietnamCONNELL BROS. CO. (VIETNAM), LTD. + 84 8 3824 8282

PhilippinesCONNELL BROS. CO. PILIPINAS, INC. + 63 2 919 6088

SingaporeCONNELL BROS. CO. (SINGAPORE) PTE. LTD. + 65 6862 1772

IndonesiaPT. CONNELL BERSAUDARA CHEMINDO + 62 21 8379 5720

MalaysiaCONNELL BROS. CO. (MALAYSIA) SDN. BHD.+ 60 3 5192 6868

ThailandCONNELL BROS. CO. (THAILAND), LTD. + 66 2 259 8500

Enq

uiry

Num

ber

3361

Kalsec 3139.indd 1 4/10/13 2:46 PM

Sally

Cro

ssth

wai

te

Jeffr

ey T

urne

r, Ca

lifor

nia,

US

ijcla

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56

There is no arguing that addressing the complex public health problems of poor diet and obesity will require substantial efforts from many different players, including governments and industry. Although a number of factors contribute to obesity, at the end of the day, it comes down to the food we eat.

Over the last few decades, obes-ity has skyrocketed and this has been mirrored by increasing trends in the consumption of nutritionally poor and calorie-dense packaged foods. Nutrition labelling of packaged foods is one approach to educating consum-ers about the nutritional quality of the food they are putting in their bodies and the hope is that such labelling ef-forts will encourage healthier food choices when shopping.

Recently, there has been increased interest in taking key nutrition informa-tion from detailed labels that appear on the back or side of packaging and displaying it on the front of food pack-aging.

The idea behind a front-of-package food label is a good one. The labels

The Working LabeLGrowinG concerns over poor diet and obesity have seen increased efforts in creatinG front-of-packaGe labels that are accurate and easy to understand. as history has shown, this may be easier said than done. by Dr Christina a roberto, harvard school of public health

are meant to quickly provide the consumer with important and easy-to-understand nutrition information at the point-of-purchase.

Consumer ConfusionIn the US, however, there has been an explosion of many types of label-ling systems, leading to consumer confusion. Front-of-package labelling systems have included industry-devel-oped symbols such as General Mills’ Goodness Corner, PepsiCo’s Smart Spot, Kraft’s Sensible Solution and Kel-logg’s Nutrition at a Glance.

Non-profit organisations have also created labelling systems such as the American Heart Association’s Heart Check Mark. In addition, supermar-kets have jumped on the labelling bandwagon either by introducing their own shelf-tag labelling systems, such as Harris Teeter’s Wellness Keys or Whole Foods’s ANDI score, or by licensing an existing shelf-tag system such as NuVal or Guiding Stars.

These shelf-tag symbols are de-signed to convey health information

HEALTH & NUTRITION April/MAy 2013 ASIA PACIFIC FOOD INDUSTRY

about products through labels affixed to shelves rather than directly on pack-aging.

The deluge of disparate labelling systems has made an already clut-tered and complicated food packaging environment more difficult to navigate. A consumer walking down a super-market aisle now must make sense of labels appearing on packages and on shelves (with potentially conflicting information) in addition to processing other prominent product claims such as ‘All Natural’, ‘Low Fat’ or ‘Trans Fat Free’.

Couple this with special offers, sponsorships, celebrities, giveaways, and other branding efforts featured on food packaging and the result is infor-mation overload.

uniform approaChThe solution to this labelling mess is to have a uniform, interpretive and easy-to-understand, front-of-package label on all food products that is based on rigorous nutrition criteria.

In the US, front-of-package food la-

3pp APFI1304 The Working Label.indd 56 4/10/13 4:07 PM

Sally

Cro

ssth

wai

te

Jeffr

ey T

urne

r, Ca

lifor

nia,

US

ijcla

rk

56

There is no arguing that addressing the complex public health problems of poor diet and obesity will require substantial efforts from many different players, including governments and industry. Although a number of factors contribute to obesity, at the end of the day, it comes down to the food we eat.

Over the last few decades, obes-ity has skyrocketed and this has been mirrored by increasing trends in the consumption of nutritionally poor and calorie-dense packaged foods. Nutrition labelling of packaged foods is one approach to educating consum-ers about the nutritional quality of the food they are putting in their bodies and the hope is that such labelling ef-forts will encourage healthier food choices when shopping.

Recently, there has been increased interest in taking key nutrition informa-tion from detailed labels that appear on the back or side of packaging and displaying it on the front of food pack-aging.

The idea behind a front-of-package food label is a good one. The labels

The Working LabeLGrowinG concerns over poor diet and obesity have seen increased efforts in creatinG front-of-packaGe labels that are accurate and easy to understand. as history has shown, this may be easier said than done. by Dr Christina a roberto, harvard school of public health

are meant to quickly provide the consumer with important and easy-to-understand nutrition information at the point-of-purchase.

Consumer ConfusionIn the US, however, there has been an explosion of many types of label-ling systems, leading to consumer confusion. Front-of-package labelling systems have included industry-devel-oped symbols such as General Mills’ Goodness Corner, PepsiCo’s Smart Spot, Kraft’s Sensible Solution and Kel-logg’s Nutrition at a Glance.

Non-profit organisations have also created labelling systems such as the American Heart Association’s Heart Check Mark. In addition, supermar-kets have jumped on the labelling bandwagon either by introducing their own shelf-tag labelling systems, such as Harris Teeter’s Wellness Keys or Whole Foods’s ANDI score, or by licensing an existing shelf-tag system such as NuVal or Guiding Stars.

These shelf-tag symbols are de-signed to convey health information


about products through labels affixed to shelves rather than directly on pack-aging.

The deluge of disparate labelling systems has made an already clut-tered and complicated food packaging environment more difficult to navigate. A consumer walking down a super-market aisle now must make sense of labels appearing on packages and on shelves (with potentially conflicting information) in addition to processing other prominent product claims such as ‘All Natural’, ‘Low Fat’ or ‘Trans Fat Free’.

Couple this with special offers, sponsorships, celebrities, giveaways, and other branding efforts featured on food packaging and the result is infor-mation overload.

uniform approaChThe solution to this labelling mess is to have a uniform, interpretive and easy-to-understand, front-of-package label on all food products that is based on rigorous nutrition criteria.

In the US, front-of-package food la-


ASIA PACIFIC FOOD INDUSTRY April/MAy 2013

belling came to the food policy forefront when a program called Smart Choices was launched in 2009. The program was the result of collaborative efforts among members of government, the food industry and public health organisa-tions, as well as scientists and nutrition educators.

The idea behind it made a lot of sense: introduce a uniform labelling system across food products that would guide consumers to ‘better-for-you’ products. However, when the labelling system was released, its seal of approval was emblazoned on products like Hellman’s mayonnaise, Froot Loops cereal and Fudgsicles.

The program immediately drew negative press re-garding its potentially misleading nature. After threat of investigation by a state Attorney General and an announce-ment that the United States Food and Drug Administration (the regulatory agency that oversees packaged food la-belling) was going to undertake efforts to recommend a science-based front-of-package labelling system, the pro-gram was halted.

At that point, the food industry indicated they would hold off on implementing a front-of-pack labelling sys-tem until after the FDA provided guidance. However, several months after suspension of Smart Choices, the Food Marketing Institute and Grocery Manufacturer’s Association, two of the industry’s largest trade groups, announced the launch of Facts Up Front, a front-of-pack-age labelling system that has since been rolled out in the US.

CompleX systemGiven that the goal of front-of-package labels should be to provide consumers with quick and easy to understand nu-trition information, the system raises several concerns.

First, the symbol is packed with information. At a minimum, the label includes icons that provide informa-tion about calories, saturated fat, sodium, and sugars per serving. This information is displayed in grams/milligrams accompanied by percent daily values.

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Another concern is that the labelling scheme allows companies to cherry-pick specific nutrients such as vitamins that can be high-lighted on less healthy products to make them seem healthier. This might motivate the industry to for-tify less healthy foods with certain nutrients to boost their appeal.

In comparison, simpler and more intuitive labelling systems are in use in other countries. In the UK, the Food Standards Agency developed and recommended a traffic light ap-proach that has been used by some food manufacturers. This symbol uses simple, colourful (green, amber, red) traffic lights to alert consumers to low, medium, and high levels of nutrients to limit, including sodium, saturated fat and sugars.

There is a growing body of re-search indicating that a traffic light approach to food labelling is eas-ily understood by consumers and can help them make healthier food choices. Because the traffic light ap-proach also highlights the negative nutrients in products, it is also less likely to mislead a consumer into thinking a food is a good for you choice simply because there is a front-of-package label on it.

Other countries, such as the Netherlands, have adopted the inter-national Choices Programme check mark system used by food compa-nies around the world. The symbol identifies foods and beverages meet-ing nutrition criteria developed by an independent scientific commit-tee, rather than members of the food industry. Evaluations of the Choices symbol have shown that it too can assist individuals in making healthier food choices.

optimum symbolSince there are so many front-of-package labelling systems available, it is important to determine what an optimum symbol should look like. The most useful labelling system would be a single, uniform label ap-

pearing across food and beverage products, rather than many different non-standardised labelling systems that make it difficult for consumers to evaluate and compare the nutri-tional profiles of foods.

Consumers would benefit most from an interpretive symbol that provides an evaluation of a food based on accurate and rigorous nu-trition criteria.

A number of principles should be kept in mind when designing a front-of-pack symbol to communi-cate nutrition messages. The first is simplicity. Consumers want simple labels and have trouble understand-ing labelling systems that include too much information.

Front-of-pack labels should avoid inclusion of percentages and units like grams and milligrams that mean little to most consumers. Front-of-pack labels should also be intuitive, which can be accomplished by using traffic light symbols that can be fur-ther simplified by including ‘high’, ‘medium’, and ‘low’ text on the lights to help consumers quickly and accu-rately process the message.

Other simple and intuitive ap-proaches that have been proposed are front-of-pack symbols that award products up to three possible stars, checks or other indicators, based on the nutritional profile of the food. Many consumers, particularly those interested in losing weight, also care

about calorie information and report using it.

rethinking labellingWhen we think about an optimum front-of-package label, we tend to ask, what kind of label will motivate consumers to make healthier food choices? However, an equally im-portant question for public health is what kind of front-of-package label will motivate the food industry to of-fer healthier products?

After the implementation of New Zealand’s Heart Foundation Tick symbol, 33 tonnes of salt were re-moved from the food supply over the course of a year. The required listing of trans fat on packaged foods in the US was also followed by a re-duction in the amount of trans fat in products. Similarly, the Netherlands has witnessed a reformulation of the nutritional profiles of foods following the introduction of the Choices Pro-gramme.

Front-of-package food labelling is an opportunity for the food and beverage industry to do right by public health, whether they are man-dated or choose to do so. But this will require a simple and thought-ful approach to labelling that will provide consumers with an honest evaluation of the healthfulness of a food product.


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Another concern is that the labelling scheme allows companies to cherry-pick specific nutrients such as vitamins that can be high-lighted on less healthy products to make them seem healthier. This might motivate the industry to for-tify less healthy foods with certain nutrients to boost their appeal.

In comparison, simpler and more intuitive labelling systems are in use in other countries. In the UK, the Food Standards Agency developed and recommended a traffic light ap-proach that has been used by some food manufacturers. This symbol uses simple, colourful (green, amber, red) traffic lights to alert consumers to low, medium, and high levels of nutrients to limit, including sodium, saturated fat and sugars.

There is a growing body of re-search indicating that a traffic light approach to food labelling is eas-ily understood by consumers and can help them make healthier food choices. Because the traffic light ap-proach also highlights the negative nutrients in products, it is also less likely to mislead a consumer into thinking a food is a good for you choice simply because there is a front-of-package label on it.

Other countries, such as the Netherlands, have adopted the inter-national Choices Programme check mark system used by food compa-nies around the world. The symbol identifies foods and beverages meet-ing nutrition criteria developed by an independent scientific commit-tee, rather than members of the food industry. Evaluations of the Choices symbol have shown that it too can assist individuals in making healthier food choices.

optimum symbolSince there are so many front-of-package labelling systems available, it is important to determine what an optimum symbol should look like. The most useful labelling system would be a single, uniform label ap-

pearing across food and beverage products, rather than many different non-standardised labelling systems that make it difficult for consumers to evaluate and compare the nutri-tional profiles of foods.

Consumers would benefit most from an interpretive symbol that provides an evaluation of a food based on accurate and rigorous nu-trition criteria.

A number of principles should be kept in mind when designing a front-of-pack symbol to communi-cate nutrition messages. The first is simplicity. Consumers want simple labels and have trouble understand-ing labelling systems that include too much information.

Front-of-pack labels should avoid inclusion of percentages and units like grams and milligrams that mean little to most consumers. Front-of-pack labels should also be intuitive, which can be accomplished by using traffic light symbols that can be fur-ther simplified by including ‘high’, ‘medium’, and ‘low’ text on the lights to help consumers quickly and accu-rately process the message.

Other simple and intuitive ap-proaches that have been proposed are front-of-pack symbols that award products up to three possible stars, checks or other indicators, based on the nutritional profile of the food. Many consumers, particularly those interested in losing weight, also care

about calorie information and report using it.

rethinking labellingWhen we think about an optimum front-of-package label, we tend to ask, what kind of label will motivate consumers to make healthier food choices? However, an equally im-portant question for public health is what kind of front-of-package label will motivate the food industry to of-fer healthier products?

After the implementation of New Zealand’s Heart Foundation Tick symbol, 33 tonnes of salt were re-moved from the food supply over the course of a year. The required listing of trans fat on packaged foods in the US was also followed by a re-duction in the amount of trans fat in products. Similarly, the Netherlands has witnessed a reformulation of the nutritional profiles of foods following the introduction of the Choices Pro-gramme.

Front-of-package food labelling is an opportunity for the food and beverage industry to do right by public health, whether they are man-dated or choose to do so. But this will require a simple and thought-ful approach to labelling that will provide consumers with an honest evaluation of the healthfulness of a food product.


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Consumers will benefit from packing labels that are educational and simple.

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3368 Slicer.indd 80 4/12/13 6:21 PM

BEVERAGE APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

selected was inline blending with asep-tic filling, with the process technology required integrated into an existing aseptic line.

InlIne BlendIngIn the production process of the juice, it is vital to preserve the pulp against damage from the beginning of the process to the end and to integrate only essential monitoring and opera-tor control elements into the system.

From the experience gained in other countries, the company had the following alternatives to choose from: hot-filling in a single-flow process, an aseptic process in single-flow mode, aseptic inline blending with a twin-flow process and single-flow filling a hot or cold twin-flow process, both for prod-uct processing and for bottling on a dual filler.

Empirical feedback from actual operations had confirmed that aseptic inline blending offered good preser-

Still beverages with a pulp content are finding progressively more adher-ents among consumers worldwide. The Coca-Cola brand Pulpy is broad-ening its appeal, particularly in newly industrialised countries. In 2010, the chunky fruit juice was on sale in 14 dif-ferent nations. In 2011, the drink was being produced and sold in 25 national markets.

The growth rates in China, India, In-donesia, Pakistan and the Philippines have regularly exceeded expectations. Other test markets are being targeted. Beverages featuring fruit chunks are regarded as the paramount drivers for future global growth in the fruit juice segment.

For the premiere bottling of the drink in Russia, the company chose its plant in Istra, north-west of Moscow. The beverage company operates a total of 12 filling plants and 75 distribu-tion warehouses in the country, from Moscow to Vladivostok. The process

60

vation of the pulp, excellent dosing accuracy and a high line output. Inline blending means that pulp and juice are aseptically prepared separately and then bottled together.

“The paramount goal was to make the operation as gentle on the product as possible and to minimise damage to the fruit cells,” the company’s country engineering manager, Natalia Polozova, emphasised. “We didn’t even consider the option of not filling the product aseptically.”

PreParatIonThe pulp is delivered frozen in 180 kg drums. To enable it to be processed, it first has to be thawed for around 24 hours. This is done inside the hall at ambient temperature. The slurry is re-quired to exhibit defined proportions of pulp and juice. There must be no ice in the mixture, the temperature should not be too low and the mixture has to be homogeneous.

Case-study: BottlIng With CareBeverages featuring fruit chunks are regarded as important drivers of the growth of the fruit juice segment. the ‘delicate’ ingredients pose a challenge that coca-cola hBc eurasia must overcome to gain a foothold in this emerging market. By Jürgen Kraatz, sales manager, krones

4pp APFI1304 Beverage (krones).indd 60 4/12/13 5:58 PM

BEVERAGE APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

selected was inline blending with asep-tic filling, with the process technology required integrated into an existing aseptic line.

InlIne BlendIngIn the production process of the juice, it is vital to preserve the pulp against damage from the beginning of the process to the end and to integrate only essential monitoring and opera-tor control elements into the system.

From the experience gained in other countries, the company had the following alternatives to choose from: hot-filling in a single-flow process, an aseptic process in single-flow mode, aseptic inline blending with a twin-flow process and single-flow filling a hot or cold twin-flow process, both for prod-uct processing and for bottling on a dual filler.

Empirical feedback from actual operations had confirmed that aseptic inline blending offered good preser-

Still beverages with a pulp content are finding progressively more adher-ents among consumers worldwide. The Coca-Cola brand Pulpy is broad-ening its appeal, particularly in newly industrialised countries. In 2010, the chunky fruit juice was on sale in 14 dif-ferent nations. In 2011, the drink was being produced and sold in 25 national markets.

The growth rates in China, India, In-donesia, Pakistan and the Philippines have regularly exceeded expectations. Other test markets are being targeted. Beverages featuring fruit chunks are regarded as the paramount drivers for future global growth in the fruit juice segment.

For the premiere bottling of the drink in Russia, the company chose its plant in Istra, north-west of Moscow. The beverage company operates a total of 12 filling plants and 75 distribu-tion warehouses in the country, from Moscow to Vladivostok. The process

60

vation of the pulp, excellent dosing accuracy and a high line output. Inline blending means that pulp and juice are aseptically prepared separately and then bottled together.

“The paramount goal was to make the operation as gentle on the product as possible and to minimise damage to the fruit cells,” the company’s country engineering manager, Natalia Polozova, emphasised. “We didn’t even consider the option of not filling the product aseptically.”

PreParatIonThe pulp is delivered frozen in 180 kg drums. To enable it to be processed, it first has to be thawed for around 24 hours. This is done inside the hall at ambient temperature. The slurry is re-quired to exhibit defined proportions of pulp and juice. There must be no ice in the mixture, the temperature should not be too low and the mixture has to be homogeneous.

Case-study: BottlIng With CareBeverages featuring fruit chunks are regarded as important drivers of the growth of the fruit juice segment. the ‘delicate’ ingredients pose a challenge that coca-cola hBc eurasia must overcome to gain a foothold in this emerging market. By Jürgen Kraatz, sales manager, krones


Once the slurry meets these cri-teria, the product is released by the laboratory, heated up in the pasteur-iser, and cooled down again. The pasteuriser’s output is approximately two cubic metres an hour, which can be individually set in each recipe.

Through cross-corrugated tubes, the slurry is then gently and depend-ably heated up in the shell-and-tube heat exchanger and delivered by screw-spindle pumps. Minimised dis-tances, few changes of direction in the system and elimination of control valves in the product path ensure that the product is handled with utmost gentleness.

After the slurry has been heated up in the system and then cooled down again, it is passed to the sterile tank, with a usable capacity of 10 cubic metres, installed near the filler.

While this process is running, juice without any chunks or pulp is being heat-treated in the existing pasteuriser, and likewise, held ready in a sterile tank. The slurry sterile tank has been specially designed to meet product-friendliness criteria and to minimise product losses, with the process con-ceived correspondingly.

The tank, for example, incorpo-rates an agitator that gently keeps the slurry homogeneous. This process, of course, runs under aseptic conditions.

“We attached particular importance to the design of the agitators, so as to be as gentle as possible on the product but nonetheless prevent any sedimen-tation in the tank”, she explains.

MIxIng ProcessA special design of the vapour seal supply system employed in aseptic operations prevents the slurry from being baked onto the surfaces of the aseptic double-seat valves’ vapour seals. At a minimised distance from the tank’s outlet stands the aseptic blender, which mixes the slurry and the juice provided. The mixing ratio is approximately one part of slurry to nine parts of juice.

The finished beverage from the aseptic blender is supplied to the filler and here, where particular attention has been paid to minimise distances and maximise gentle handling as well. Retrofitting the requisite filling valves and agitators in the ring bowl ensures optimum filling of the finished bever-age under aseptic conditions.

The finished beverage in the bot-tles were able to meet the quality standards required by the company. According to the engineering manager, the drink “is something rather special. The fruit chunks create a freshness on the tongue as if you’re drinking freshly squeezed juice.”

BEN

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age

Soph

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Through cross-corrugated tubes, the slurry is then gently and dependably heated up in the shell-and-tube heat exchanger and delivered by screw-spindle pumps.

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Phone + 49 (0) 41 02 / [email protected], www.hydrosol.de



The product has been on the market since June 2012, with demand proving very persuasive so far. At the moment, the company is using one line solely for bottling the orange drink in 0.45 L containers at a speed of 42,000 bph. Two more similar products are set to follow in 2013.

Decontamination LineIn 2011, the company had for the first time embarked on a paradigm shift. After three aseptic lines with separate blow-moulders and fillers connected by air conveyors, the company decid-ed to buy its first blow-moulder/filler monobloc, where the preforms are de-contaminated within a few seconds, in a treatment chamber located between the oven and the blow-moulder using gaseous hydrogen peroxide.

The optimal H2O2 concentration in conjunction with the hot preforms ensures a high decontamination rate for both the inside and outside of the preforms. The risk of the preforms or bottles being recontaminated af-ter decontamination is reduced to a

minimum, since treatment is provided directly downstream of the oven and the bottles are blow-moulded with fil-tered air.

Treating the preforms themselves significantly reduces energy and me-dia consumption levels compared to treating the finished containers. In the system’s module, the preforms are placed in a half-shell, a handling part that can be replaced rapidly for handling different preform sizes using quick-change features.

The module is operated at the touch-screen shared with the blow-moulding machine. The preform decontamination system substantially improves the hygiene level of blow-moulded PET containers.

This was just what the company had wanted as the plant uses this line primarily for bottling the sensitive Bon-aqua Viva flavoured water in 0.5 and one L bottles, as well as Coca-Cola in two L bottles, with normal bottle clo-sures for one and two L bottles and sportscaps for 0.5 L bottles.

Ms Polozova said that the system offered them a series of advantages. “Firstly, we can do without the air con-veyor, which means reduced bottle losses and complete elimination of air

conveyor maintenance, plus enhanced microbiological quality of the product without the risk of recontamination. Secondly, we save on space, reduce our energy consumption in terms of compressed air for the conveyors and of steam for the filling function, and we can handle container production and filling with one operator instead of two.”

FiLLing conceptThe organised facility had only begun operations early in 2007 on a greenfield site in the Moscow conurbation. In the initial phase, the company started off with an aseptic line, an enhanced hy-gienic filling (EHF) line and a line for large-size containers.

In late summer of 2007, these were joined by a second aseptic line. The project ranked among the ten big-gest investment jobs in Russia during that year and created one of the larg-est, and indubitably one of the most sophisticated plants in the country’s beverage industry.

For the first three bottling lines, four blow-moulding machines and the associated preform hopper load-ing and feed systems are installed together in a single room. From the blow-

BEVERAGE

62

at the moment, the company is bottLing orange Drinks in 0.45 L containers at a speeD oF 42,000 bph



The product has been on the market since June 2012, with demand proving very persuasive so far. At the moment, the company is using one line solely for bottling the orange drink in 0.45 L containers at a speed of 42,000 bph. Two more similar products are set to follow in 2013.

Decontamination LineIn 2011, the company had for the first time embarked on a paradigm shift. After three aseptic lines with separate blow-moulders and fillers connected by air conveyors, the company decid-ed to buy its first blow-moulder/filler monobloc, where the preforms are de-contaminated within a few seconds, in a treatment chamber located between the oven and the blow-moulder using gaseous hydrogen peroxide.

The optimal H2O2 concentration in conjunction with the hot preforms ensures a high decontamination rate for both the inside and outside of the preforms. The risk of the preforms or bottles being recontaminated af-ter decontamination is reduced to a

minimum, since treatment is provided directly downstream of the oven and the bottles are blow-moulded with fil-tered air.

Treating the preforms themselves significantly reduces energy and me-dia consumption levels compared to treating the finished containers. In the system’s module, the preforms are placed in a half-shell, a handling part that can be replaced rapidly for handling different preform sizes using quick-change features.

The module is operated at the touch-screen shared with the blow-moulding machine. The preform decontamination system substantially improves the hygiene level of blow-moulded PET containers.

This was just what the company had wanted as the plant uses this line primarily for bottling the sensitive Bon-aqua Viva flavoured water in 0.5 and one L bottles, as well as Coca-Cola in two L bottles, with normal bottle clo-sures for one and two L bottles and sportscaps for 0.5 L bottles.

Ms Polozova said that the system offered them a series of advantages. “Firstly, we can do without the air con-veyor, which means reduced bottle losses and complete elimination of air

conveyor maintenance, plus enhanced microbiological quality of the product without the risk of recontamination. Secondly, we save on space, reduce our energy consumption in terms of compressed air for the conveyors and of steam for the filling function, and we can handle container production and filling with one operator instead of two.”

FiLLing conceptThe organised facility had only begun operations early in 2007 on a greenfield site in the Moscow conurbation. In the initial phase, the company started off with an aseptic line, an enhanced hy-gienic filling (EHF) line and a line for large-size containers.

In late summer of 2007, these were joined by a second aseptic line. The project ranked among the ten big-gest investment jobs in Russia during that year and created one of the larg-est, and indubitably one of the most sophisticated plants in the country’s beverage industry.

For the first three bottling lines, four blow-moulding machines and the associated preform hopper load-ing and feed systems are installed together in a single room. From the blow-

BEVERAGE

62

at the moment, the company is bottLing orange Drinks in 0.45 L containers at a speeD oF 42,000 bph




moulding room, the bottles are passed to each of the three aseptic lines via the approximately 200 m long aseptic air conveyor, ending up in the filler rooms.

Each line has its own filler room, into which the empty bottles are passed through a ‘hole in the wall’, and from which, the full bottles then leave through a small opening as well. The operators can enter the generously dimensioned room through an airlock. Each of the aseptic lines features a volumetric PET filler, which is coupled to an isolator, a rinser and an aseptic capper in a small cleanroom, and receives the closures from a closure steriliser.

The filled containers then arrive in the third separate hall, where a holding area provides some buffering time if re-quired. The bottle flow is then divided into two tracks, each of which leads to a labeller with a shrink-tunnel.

The flows of labelled bottles are merged again and blown off. An inspection system checks the bottles for label place-ment and fill level before another holding area creates some buffering time to ensure the smooth functioning of the down-stream machine, where 12-bottle shrink-packs are created.

Filling and packaging has now been completed. The packs are conveyed to the block-type warehouse, where they are palletised and a pallet wrapper secures the stack.

ehF lIneThe design of the EHF line is very similar, with just the fol-lowing differences: the rinser-filler monobloc is not aseptic, but it is separated from the surrounding air by a cleanroom. The sole labeller used here produces wrap-around dress. In addition, a handle applicator has been integrated, and the palletiser operates in the single and not duplex version.

In comparison to the first, the second aseptic line in-stalled offers more options: the possible range of format variants is greater. In addition, it can bottle both still bever-ages aseptically and carbonated products non-aseptically.

The last line produces and fills, in a separate part of the building, five L PET containers with still water at a speed of 2,000 containers an hour. It consists of a large-mould blow-moulding machine, a compactly dimensioned rinser-filler-closer monobloc in a separate room, a handle applicator and a labeller.

The level and label placements are also inspected. After which, a packing machine erects the cartons, packs them with bottles and seals them. A palletiser then loads the pal-lets and wraps them.

By modifying its aseptic line to operate with inline blending, the company has successfully upgraded its Is-tra facility, and strengthened its position in the important Moscow market for all ‘new’ sensitive beverages. As Ms Polozova described, this is “a crucial step forward.”


[email protected]. +49 89 949-11318 | Fax +49 89 949-11319

D

September 16–20, 2013Messe München, Germany

drinktec is the pacemaker for the beverages and liquid food industry.The whole industry comes together at drinktec—companies large and small, regional and global. This is the place to find solutions. Be inspired by innovations, world premieres and new thinking. drinktec—Go with the flow.

Also in Hall B0:

World’s Leading Trade Fair for the Beverage and Liquid Food Industry

Processing + Filling + Packaging + Marketing

dt13of_APFoodIndustry_80x240_E.indd 1 14.11.12 09:39

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$20,000

$40,000

$60,000

$80,000

$100,000

$120,000

$02009 2010 2011

Source: US Dept. of Agriculture Economics Research Service

US Food Imports

$76,980

$86,650

$102,505

food, foodservice, and food ingredient exporters. Witness the rapid proliferation of Chinese, Japanese, Korean and other Asian food product and ingredient suppliers at international expositions, such as the annual Institute of Food Technologists and Natural Products East. This is but the beginning of a long-term trend.

Having set the stage for why the US (as well as Canada and Mexico) presents such a good export destination for Asian food manufacturers and ingredients suppliers, it becomes worthwhile to consider how these manufacturers and suppliers can be more effective in penetrating US markets.

THE US is a very large importer of value-added foods and food ingredients. In 2011, US food imports surpassed US$100 billion, an increase of more than 30 percent over two years. It is likely that the US will become increasingly reliant on Asia for its food imports over the foreseeable future, especially because Asian cuisine is thriving in American restaurants and in American homes. There is a high demand for good quality Asian ingredient food products.

The bulk of US imports is in the form of value-added foodstuffs, ranging from seafood, to fruit and vegetable ingredients, to bakery products and beverages.

Part of the attraction of the US food industry as an export destination is that American consumers are, by global standards, wealthy and willing to pay premiums for high quality foods. Consequently, it is a country able to pay premium values for quality food ingredients. On top of that, US consumers are becoming increasingly more drawn to Asian cuisine as a food preference—witness the explosion of Thai, Chinese, Japanese and Indian cuisines in the US that have entered the cultural mainstream.

According to the World Instant Noodle Association, which is based in Osaka, Japan, the US is now the fifth largest consumer of instant noodle dishes in the world.

These trends, in turn, open US markets to a plethora of opportunities for Asian

SiX KEYS TO THE

NORTH AMERICAN MARKET

FEATURES APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

64

ASIA SHOULD BE POISED TO BECOME THE MAJOR EXPORTER OF VALUE-ADDED FOODS AND FOOD INGREDIENTS INTO NORTH AMERICA. HOWEVER, THERE ARE CULTURAL BARRIERS BETWEEN ASIA AND NORTH AMERICAN MARKETS THAT MUST BE ADDRESSED BEFORE ONE CAN EFFECTIVELY PENETRATE INTO THIS MARKET. BY daniel beSt, PRESIDENT, BEST VANTAGE

The US is now the fi fth largest global consumer of instant noodle dishes

3pp APFI1304 Six Keys To The North American Market.indd 64 4/10/13 7:13 PM

$20,000

$40,000

$60,000

$80,000

$100,000

$120,000

$02009 2010 2011

Source: US Dept. of Agriculture Economics Research Service

US Food Imports

$76,980

$86,650

$102,505

food, foodservice, and food ingredient exporters. Witness the rapid proliferation of Chinese, Japanese, Korean and other Asian food product and ingredient suppliers at international expositions, such as the annual Institute of Food Technologists and Natural Products East. This is but the beginning of a long-term trend.

Having set the stage for why the US (as well as Canada and Mexico) presents such a good export destination for Asian food manufacturers and ingredients suppliers, it becomes worthwhile to consider how these manufacturers and suppliers can be more effective in penetrating US markets.

THE US is a very large importer of value-added foods and food ingredients. In 2011, US food imports surpassed US$100 billion, an increase of more than 30 percent over two years. It is likely that the US will become increasingly reliant on Asia for its food imports over the foreseeable future, especially because Asian cuisine is thriving in American restaurants and in American homes. There is a high demand for good quality Asian ingredient food products.

The bulk of US imports is in the form of value-added foodstuffs, ranging from seafood, to fruit and vegetable ingredients, to bakery products and beverages.

Part of the attraction of the US food industry as an export destination is that American consumers are, by global standards, wealthy and willing to pay premiums for high quality foods. Consequently, it is a country able to pay premium values for quality food ingredients. On top of that, US consumers are becoming increasingly more drawn to Asian cuisine as a food preference—witness the explosion of Thai, Chinese, Japanese and Indian cuisines in the US that have entered the cultural mainstream.

According to the World Instant Noodle Association, which is based in Osaka, Japan, the US is now the fifth largest consumer of instant noodle dishes in the world.

These trends, in turn, open US markets to a plethora of opportunities for Asian

SiX KEYS TO THE

NORTH AMERICAN MARKET


64

ASIA SHOULD BE POISED TO BECOME THE MAJOR EXPORTER OF VALUE-ADDED FOODS AND FOOD INGREDIENTS INTO NORTH AMERICA. HOWEVER, THERE ARE CULTURAL BARRIERS BETWEEN ASIA AND NORTH AMERICAN MARKETS THAT MUST BE ADDRESSED BEFORE ONE CAN EFFECTIVELY PENETRATE INTO THIS MARKET. BY daniel beSt, PRESIDENT, BEST VANTAGE

The US is now the fi fth largest global consumer of instant noodle dishes


The following guidelines created are based on observations regarding business-to-business marketing cultures and the typical mistakes made by many Asian ingredient suppliers. These mistakes can lengthen by years, the investments necessary to establish a meaningful and long-lasting presence in this lucrative marketplace.

What ameriCan bUyerS Want Price is important, but it is not the most important factor in making purchase decisions. The most important factor is security—job security, to be exact.

To protect his or her job, a food product developer needs to know that an ingredient wi l l perform in a food as promised, consistently and reliably, and that technical service resources will be accessible as needed. A quality control person needs to know that the ingredient will offer consistent quality and be safe, always.

A purchasing manager needs to know that the ingredient supplier is: financially healthy; reliably there when needed; fair and consistent in pricing; that they will always deliver on time; and never be the source of interrupted production schedules. Each of these decision makers will need to be sold on the merits of your ingredient and your company.

Starting with this framework, here are six critical factors to keep in mind as you plan to sell foods and food ingredients into the North American marketplace

1. FirSt impreSSionS matterThe first impression you make with your customers, whether at a trade show or a sales presentation, is the lasting impression that will define your relationship with prospective customers.

If your fi rst impression is positive and professional, the sales process is off to a good start. If not, you will continually be swimming up-stream to correct that fi rst impression and doomed to watch your competitors secure the contracts.

Look carefully at your company’s logo, narrative, web site, trade show presentation, the quality of your printed literature, and the communication skills of your company

representatives. When you put all of these components together, do they add up to be a compelling narrative that will encourage prospective customers to inquire further into your company?

2. StrenGthS and WeaKneSSeSNo company, no product and no individual can be all things to all people. All have strengths and all have weaknesses. Build on your strengths and minimise your weaknesses, but do not deny them! Your customer will not be fooled.

If you acknowledge your weaknesses, you can then address them proactively to your

customer’s satisfaction. For example, uncertain ingredient or product

quality concerns can be addressed by adopting universally recognised quality standards (such as BRC or SQF) and submitting to audits by

globally respected auditing agencies (such as AIB International).

Prospective customer supply-chain concerns can be addressed

by demonstrating North America warehouse capacity and by guaranteeing

locally accessible inventory to your customers. Local technical support can be

guaranteed to customers by collaborating with North American-based product

development laboratories.

Benj

amin

Ear

wic

ker,

Idah

o, U

S

The fi rst impression made with customers, whether at a trade show or sales presentation, is a lasting impression that will defi ne the relationship.


65

FEATURES

1. FirSt impreSSionS matterThe first impression you make with your customers, whether at a trade show or a sales presentation, is the lasting impression that will define your relationship with prospective

If your fi rst impression is positive and professional, the sales process is off to a good start. If not, you will continually be swimming up-stream to correct that fi rst impression and doomed to watch your competitors secure the

Look carefully at your company’s logo, narrative, web site, trade show presentation, the quality of your printed literature, and the communication skills of your company

If you acknowledge your weaknesses, you can then address them proactively to your

customer’s satisfaction. For example, uncertain ingredient or product

globally respected auditing agencies (such as AIB International).

chain concerns can be addressed by demonstrating North America

warehouse capacity and by guaranteeing locally accessible inventory to your

customers. Local technical support can be guaranteed to customers by collaborating

with North American-based product development laboratories.

Jon

Osbo

rne


FI KOREA [email protected] / www.fikorea.org / Tel. +82-70-7596-3758~9 / Fax. +82-2-3010-0164

The wooden board of cake patterns was used for pressing designs into small cakes which were served with tea.

다식판(Dasikpan)

Greetingmeet the future food market in korea

Welcome back to FI KOREA 2013, certain chance to market your product in Korea Food Industry

Natural & Healthy Food IngredientsFood Ingredients & AdditivesFood Science & TechnologyInner Beauty / Bio-Food Tech

Enq

uiry

Num

ber

3372

3. bottom-Up VerSUS top-doWnBusiness and sales cultures vary greatly by country and geographical region. In some countries, sales tend to be consummated ‘top-down’, meaning that the sale is made to the highest company executive possible, who then mandates sales decisions to lower-level employees.

In North America, the process is more ‘bottom-up’. Typically, ingredient sales need to be made to lower-level employees (usually product developers), who then bring in quality control and purchasing people into the decision-making process, before the sale is approved at higher levels.

I have observed several large, multinational Asian companies waste time and resources trying to get on the schedule of top food company executives while being simultaneously dismissive of lower-level product developers’ inquiries.

This is a mistake. When introducing yourself to a prospective US customer, try to simultaneously contact product developers, quality control gatekeepers and purchasing agents within that company.

In addition, the role of sales distributors is different in North America than it is in Asia or Europe. Choose carefully. Many sales are conducted through brokers, who do not take title to ingredient or product inventory, but collect commissions on consummated deliveries. The sales cycle can be long, which requires an understanding of your customers’ internal decision-making processes. Both patience and understanding are required.

4. doCUment yoUr adVantaGeSIf you make a claim for how your ingredient will benefi t your customer’s product, you will need to provide proper documentation, preferably through a third party.

I recall one example of a Japanese


66

Ryan

Wei

s, M

isso

uri,

US

Roby

n Le

e, N

ew Y

ork,

US


FI KOREA [email protected] / www.fikorea.org / Tel. +82-70-7596-3758~9 / Fax. +82-2-3010-0164

The wooden board of cake patterns was used for pressing designs into small cakes which were served with tea.

다식판(Dasikpan)

Greetingmeet the future food market in korea

Welcome back to FI KOREA 2013, certain chance to market your product in Korea Food Industry

Natural & Healthy Food IngredientsFood Ingredients & AdditivesFood Science & TechnologyInner Beauty / Bio-Food Tech

Enq

uiry

Num

ber

3372

3. bottom-Up VerSUS top-doWnBusiness and sales cultures vary greatly by country and geographical region. In some countries, sales tend to be consummated ‘top-down’, meaning that the sale is made to the highest company executive possible, who then mandates sales decisions to lower-level employees.

In North America, the process is more ‘bottom-up’. Typically, ingredient sales need to be made to lower-level employees (usually product developers), who then bring in quality control and purchasing people into the decision-making process, before the sale is approved at higher levels.

I have observed several large, multinational Asian companies waste time and resources trying to get on the schedule of top food company executives while being simultaneously dismissive of lower-level product developers’ inquiries.

This is a mistake. When introducing yourself to a prospective US customer, try to simultaneously contact product developers, quality control gatekeepers and purchasing agents within that company.

In addition, the role of sales distributors is different in North America than it is in Asia or Europe. Choose carefully. Many sales are conducted through brokers, who do not take title to ingredient or product inventory, but collect commissions on consummated deliveries. The sales cycle can be long, which requires an understanding of your customers’ internal decision-making processes. Both patience and understanding are required.

4. doCUment yoUr adVantaGeSIf you make a claim for how your ingredient will benefi t your customer’s product, you will need to provide proper documentation, preferably through a third party.

I recall one example of a Japanese


66

Ryan

Wei

s, M

isso

uri,

US

Roby

n Le

e, N

ew Y

ork,

US


company that sought to generate shelf stability data for one of its ingredients by replicating tests undertaken in Japan through a US university. It was not able to do so.

In addition, try to generate performance or shelf-stability data that is relevant to North American products and production practices. We once worked with a Japanese company that sought to sell a new ingredient system based on its performance in Japanese-style breads.

However, North American bakers use very different baking processes to manufacture very different products: they have very different needs. For this client, a US bakery-compatible documentation was developed.

5. Short and to the pointIf we are to generalise, German companies love to share (massive) technical detail, while French and Scandinavian companies love to project style.

American customers will want you to get to the point, clearly and quickly. Distil your sales message down to the essent ia ls and communicate them in a way that establishes a lasting impression in the minds of your prospective customers.

First impressions matter, but they need to be reinforced with clear, short, and compelling narratives that capture the interest and imagination of your customers. Think of your first impression as designed to invite your customer to seek further inquiry. Leave the complex, turgid technical details for later.

I n t e r m s o f t h e s a l e s presentation itself, however, the American food business culture remains very relationship driven. Don’t expect the hard details of your products, prices, or the graphic appeal of your website to

do your selling for you. You will need to take time for face to face interaction with your prospective customers.

If your potential customers spend time asking personal or other questions not directly pertinent to your company or product, it is because they are trying to assess you as a person and your company as a prospective supplier. Be patient and play along; it is a complex, cross-cultural mating dance.

6. demonStrate reliabilityFinally, never forget that no matter how good or advantageous your ingredient may be (whether based on quality, performance, or price), no North American customer worth pursuing will do business with your company unless he or she knows that your company can be relied upon to deliver products and ingredients as economically, reliably, and predictably as needed.

They will also want to know that you can be counted on to deliver product quickly and reliably in the case of an emergency. Be prepared to share details of your quality control and food safety programs, the reliability of your raw material supplies, the strategic location of inventory in the case of transportation hiccups, as well as your financial reliability.

In sum, the North American f o o d i n d u s t r y o f f e r s g re a t opportunities for Asia’s flourishing food ingredient and food product exporter. However, it also demands considerable investment in time, money and effort, so it behoves any prospective importer to understand the market, the needs of its customers, and to get the culture right.

For more information,ENTER No: 0370 E

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APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRYFEATURES

68

The growing number of foodborne incidenTs have raised consumer awareness and applied pressure on hoTels, resTauranTs and food manufacTurers To ensure food safeTy. This can be achieved wiTh a food safeTy managemenT sysTem ThaT checks againsT all possible sources of conTaminaTion. by Sandy Bucao, gm, inTerTek group

Over the years, there have been a number of foodborne illnesses which have challenged many international hotel and restaurant chains, as well food manufacturers. Especially in recent years, food poisoning cases are involving campylobacter, salmo-nella, E coli and listeria in raw and processed meats, chicken and fish, staphylococcus aureus in pastries and pasta, and an outbreak of the norovirus in hotels in Japan. Some of these incidences have led to pro-longed hospital confinements, court cases and even death.

One of the common solutions adopted by the industry is compre-hensive food safety management programs that undertake regular sampling and testing of critical food items, kitchen sanitation audits, which include assessing the hy-giene practices of food handlers and swab-testing food contact surfaces. In addition to tests and audits, deliv-ery inspection and supplier product evaluation are further carried out.

Hotels, restaurants and food manufacturers implement a com-prehensive food safety management system (FSMS) in accordance to cer-tifiable international standards, such as ISO 22000, FSSC 22000, BRC ver-sion 6, and IFS.

All of these are engaged through an independent body providing food safety services and are aimed to monitor food quality and safety by preventing cross-contamination of food, to ensure the consumer is al-ways protected when dining in hotel restaurant outlets.

Kitchen Sanitation & hygieneEnvironmental conditions and facili-ties in the kitchen are also important parts of food safety and handling processes. They are assessed by their conformance to accepted standards of sanitation such as the Codex Alimentarius, Recommended International Code of Practice, and General Principles of Food Hygiene.

Safe for ConSumption

Karin

Dal

ziel,

Neb

rask

a, U

S

APFI1304 Kitchen Hygiene (Intertek).indd 68 4/10/13 4:08 PM


68

The growing number of foodborne incidenTs have raised consumer awareness and applied pressure on hoTels, resTauranTs and food manufacTurers To ensure food safeTy. This can be achieved wiTh a food safeTy managemenT sysTem ThaT checks againsT all possible sources of conTaminaTion. by Sandy Bucao, gm, inTerTek group

Over the years, there have been a number of foodborne illnesses which have challenged many international hotel and restaurant chains, as well food manufacturers. Especially in recent years, food poisoning cases are involving campylobacter, salmo-nella, E coli and listeria in raw and processed meats, chicken and fish, staphylococcus aureus in pastries and pasta, and an outbreak of the norovirus in hotels in Japan. Some of these incidences have led to pro-longed hospital confinements, court cases and even death.

One of the common solutions adopted by the industry is compre-hensive food safety management programs that undertake regular sampling and testing of critical food items, kitchen sanitation audits, which include assessing the hy-giene practices of food handlers and swab-testing food contact surfaces. In addition to tests and audits, deliv-ery inspection and supplier product evaluation are further carried out.

Hotels, restaurants and food manufacturers implement a com-prehensive food safety management system (FSMS) in accordance to cer-tifiable international standards, such as ISO 22000, FSSC 22000, BRC ver-sion 6, and IFS.

All of these are engaged through an independent body providing food safety services and are aimed to monitor food quality and safety by preventing cross-contamination of food, to ensure the consumer is al-ways protected when dining in hotel restaurant outlets.

Kitchen Sanitation & hygieneEnvironmental conditions and facili-ties in the kitchen are also important parts of food safety and handling processes. They are assessed by their conformance to accepted standards of sanitation such as the Codex Alimentarius, Recommended International Code of Practice, and General Principles of Food Hygiene.

Safe for ConSumption

Karin

Dal

ziel,

Neb

rask

a, U

S


69

FEATURESASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2013

In particular, many hotels and restaurants have been successful at implementing Hazard Analysis and Critical Control Point (HACCP) food safety assurance plans for a number of years. During a typical kitchen audit, inde-pendent auditors carry out a number of visual checks, including inspection of the receiving bay, down to the various kitchen areas, such as dry storage, walk-in chill-ers, freezers, main kitchen and a variety of specialised areas, eg: international cuisines, pastry section, room service kitchen, and right through the buffet display.

Each area or kitchen is evaluated on a number of lev-els, including the hygienic conditions of ventilation and exhaust systems, while lighting fixtures, walls, floors and ceilings are also assessed to ensure that they do not cause potential physical or microbiological hazards.

Similarly, potential points for insect entry and harbourage are identified and eliminated through an effective pest control program to prevent ground for microbial growth alongside hygienically controlled dis-posal & handling of kitchen refuse.

In addition, it is imperative that a review/assessment of equipment is not missed. It is compulsory to ensure that all hand-washing facilities have complete supplies of hot water, soap, nailbrush, disinfecting solution as well as hand dryers or towels to allow full implementa-tion of personal hygiene procedures.

Dishwashers must be working perfectly, walk-in chillers, freezers, hot-holding and cold-holding cabinets must be well-maintained and temperature gauges must be well-calibrated.

The accuracy of reading temperature gauges is very important to defi ne food safety relative to the growth of microorganisms. Normally, microorganisms exhibit loga-rithmic growth at the temperature danger zone (TDZ) of 4.4–60 deg C. Temperature control and an accurate temperature reading eliminates exposure to the TDZ.

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hygiene inSPectionAs an integrated approach to the kitchen sanitation and hygiene audits, check the food handlers’ per-sonnel hygiene, working practices during food handling and food prepa-ration. This necessitates a high level of understanding by the staff on the personnel hygiene commandments, Prep-It-Safe and Serve-It-Safe.

It is necessary for all kitchen workers to undergo training on food safety, hygiene and safe practices, to ensure that the food handlers them-selves apply hygienic procedures, and do not cross-contaminate the food with any type of pathogenic bac-teria during handling, processing and servicing.

The basic rule is : keep hot food hot and cold food cold. Avoid prolonged exposure of the food to the TDZ.

The workers’ knowledge of the different types of foods hazards (physical, chemical, microbiological)

Environmental conditions and kitchen facilities are important parts of food safety and handling proceses.



70

foods stored. Likewise, dry foods or foods

stored at ambient temperatures must be carefully segregated, la-belled, and there should be no bloated cans, damp cartons or torn packages. Be mindful of crawling in-sects as they love to linger around open or torn packages and make it their place of abode. Food is for your customers and not the insects!

The bottom line is really how brands can leverage on the ideas and start building up a safety culture within the organisation or even at the industry level to help consumers enjoy the quality food without even need to look at what are the audit certificates you have earned, if that is really possible.

Having said that, engaging with FSMS is definitely helpful to ho-tel and restaurant operators and other brand owners, helping them to systematically achieve a whole-some culture of food safety. As we always say, food safety can never be fully implemented without the provi-sions for workers to observe proper personnel hygiene.

is key to implementing preventive measures on cross-contamination. Personal hygiene cannot be totally implemented without the provision of appropriate hand washing facili-ties in the work areas, complete with hot water, soap, nailbrush, disinfect-ing solution and hand dryers.

cleaning & diSinfectionSwabbing is a common practice in evaluating the cleanliness of surfac-es. Swab samples are used to detect the presence of certain bacteria in food-contact surfaces as a result of cross-contamination or improper cleaning and disinfection process.

During kitchen audits, food-contact surfaces such as those of utensils, chopping boards, knives, pots, pans and food processing equipment are randomly swabbed and analysed for total microbiologi-cal content.

The purpose of this activity is to check whether the cleaning and dis-infection process completed by the kitchen staff is carried out correctly on surfaces which have been treat-ed by the right dosage of sterilising solutions.

It is a myth to many, that once you change the recommended dosage of the chemicals or disin-fectants, the efficacy or germ-kill ability of the solution becomes less and it is likely to no longer work in eliminating the bacteria on these food-contact surfaces.

Swabbing the hands of food handlers works in the same way as food-contact swab, and determines if hand-washing is done properly by the kitchen staff.

firSt-in-firSt-out In general terms, food safety assur-ance and hazards control starts at receiving. All foods accepted must be carefully inspected and correct-ly stored to ensure their highest quality and to protect them from contamination and deterioration.

Supplies of raw ingredients

and pre-processed foods must be carefully inspected right at the re-ceiving, and the lag period for the unloading of deliveries must not be for an extended period especially for frozen and chilled items to avoid prolonged exposure to TDZ.

Normally, the procurement and cost control group will have set-up material specif ications and guidelines for acceptance or reject dispositions.

Proper storage of foods and raw ingredients must follow the basic principle of First-In-First-Out (FIFO); this means utilising the items bought or delivered with refer-ence to expiration or use-by dates. This principle helps to avoid losses and spoilage.

FIFO cannot be successfully implemented without proper date labelling and segregation. Walk-in chillers and freezers must have designated racks or shelves per food category to allow proper segregation and avoid potential cross-contamination. Special atten-tion is given to condenser areas in chillers and freezers and no food of any type must be stored underneath, as condenser drippings can poten-tially cause cross-contamination of


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ska

Cellu

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iebo

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t, St

ockh

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Neb

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Arm

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70

foods stored. Likewise, dry foods or foods

stored at ambient temperatures must be carefully segregated, la-belled, and there should be no bloated cans, damp cartons or torn packages. Be mindful of crawling in-sects as they love to linger around open or torn packages and make it their place of abode. Food is for your customers and not the insects!

The bottom line is really how brands can leverage on the ideas and start building up a safety culture within the organisation or even at the industry level to help consumers enjoy the quality food without even need to look at what are the audit certificates you have earned, if that is really possible.

Having said that, engaging with FSMS is definitely helpful to ho-tel and restaurant operators and other brand owners, helping them to systematically achieve a whole-some culture of food safety. As we always say, food safety can never be fully implemented without the provi-sions for workers to observe proper personnel hygiene.

is key to implementing preventive measures on cross-contamination. Personal hygiene cannot be totally implemented without the provision of appropriate hand washing facili-ties in the work areas, complete with hot water, soap, nailbrush, disinfect-ing solution and hand dryers.

cleaning & diSinfectionSwabbing is a common practice in evaluating the cleanliness of surfac-es. Swab samples are used to detect the presence of certain bacteria in food-contact surfaces as a result of cross-contamination or improper cleaning and disinfection process.

During kitchen audits, food-contact surfaces such as those of utensils, chopping boards, knives, pots, pans and food processing equipment are randomly swabbed and analysed for total microbiologi-cal content.

The purpose of this activity is to check whether the cleaning and dis-infection process completed by the kitchen staff is carried out correctly on surfaces which have been treat-ed by the right dosage of sterilising solutions.

It is a myth to many, that once you change the recommended dosage of the chemicals or disin-fectants, the efficacy or germ-kill ability of the solution becomes less and it is likely to no longer work in eliminating the bacteria on these food-contact surfaces.

Swabbing the hands of food handlers works in the same way as food-contact swab, and determines if hand-washing is done properly by the kitchen staff.

firSt-in-firSt-out In general terms, food safety assur-ance and hazards control starts at receiving. All foods accepted must be carefully inspected and correct-ly stored to ensure their highest quality and to protect them from contamination and deterioration.

Supplies of raw ingredients

and pre-processed foods must be carefully inspected right at the re-ceiving, and the lag period for the unloading of deliveries must not be for an extended period especially for frozen and chilled items to avoid prolonged exposure to TDZ.

Normally, the procurement and cost control group will have set-up material specif ications and guidelines for acceptance or reject dispositions.

Proper storage of foods and raw ingredients must follow the basic principle of First-In-First-Out (FIFO); this means utilising the items bought or delivered with refer-ence to expiration or use-by dates. This principle helps to avoid losses and spoilage.

FIFO cannot be successfully implemented without proper date labelling and segregation. Walk-in chillers and freezers must have designated racks or shelves per food category to allow proper segregation and avoid potential cross-contamination. Special atten-tion is given to condenser areas in chillers and freezers and no food of any type must be stored underneath, as condenser drippings can poten-tially cause cross-contamination of


SCA

Sven

ska

Cellu

losa

Akt

iebo

lage

t, St

ockh

olm

, Sw

eden

Offu

tt Ai

r For

ce B

ase,

Neb

rask

a, U

SUS

Arm

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Vic

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, Ita

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71


71

EXHIBITION & EVENTS

Thaifex — World of Food Asia will be taking place at IMPACT Exhibition and Convention Centres in Bangkok, Thailand, from May 22-26, 2013. In its 10th milestone year, the show, organised by Koelnmesse, Department of International Trade Promotions and The Thai Chamber of Commerce, has grown in size and content.

The show aims to fill all three halls from Challenger 1 to 3 this year, totalling 60,000 sq m, an increase of 10 percent from 2012. Food importers, wholesalers, distributors and hotel and restaurant professionals from Asia will be able to meet 1,200 exhibitors from 30 countries. Around 27,000 trade visitors are expected to attend the event, a 10 percent increase over last year.

Debuting country groups include the Italy Pavilion, which sees 50 Italian companies occupying over 600 sq m of floor space, and groups organised by the Brazilian Embassy, Korea Fishery Trade Association, Taiwan Frozen Food Processors’ Association, Turkish Confectionary & Sweet Promotion Group and Turkish Flour, Yeast and Ingredients Promotion Group.

Returning country pavilions include China, Cambodia, Korea and Singapore, with Korea bringing

Preview:

Thaifex

Where IMPACT Exhibition and Convention CenterCountry Bangkok, ThailandDate May 22-26, 2013

THAIFEX

The show returns with a new concurrent exhibition, a coffee award and three conferences on food safety, packaging innovations and cold supply chain.

together 80 companies and occupying 900 sq m of floor space.

This year’s edition will see the official launch of World of Seafood, which comprises over 3,500 sq m of net space and three groups from China, Korea and Taiwan. The concurrent event will showcase processed, value-added and frozen seafood products from Asia.

Other highlights include the Roasters’ Choice Award, an official collaboration to recognise the best coffee bean in Asia, and three new conferences in World of Food Safety, Pack InnoTech and Cold Chain World.

The World of Safety conference aims at exploring methodologies and strategies to achieve total food safety and drive customer confidence, with key concerns being effective supplier collaboration.

Pack InnoTech will examine developments in innovative global packaging, including strategies to reduce food waste and drive sustainability and business profits.

Cold Chain World will focus on optimising methodologies for preserving and ensuring shelf-life of perishables and frozen foods.

__________________ Enquiry No: 0380

APFI1304 Exhibition Preview (Thaifex).indd 71 4/10/13 4:11 PM


72

EXHIBITION & EVENTS

ProPak asia 2013 , the 21st international processing, filling and packaging technology event for Asia is taking place from June 12-15, 2013, at Bangkok International Trade and Exhibition Centre (BITEC), Thailand.

This year’s edition will be the biggest ever with a total exhibiting area of 35,000 sq m, covering all space from Halls 101 to 106. The exhibition will showcase technologies and machines for the food, drink and pharmaceutical processing and packaging industries.

Over 1,600 exhibitors from 45 countries are expected to participate at the show, with 12 national pavilions from China, France, Germany, Japan, Korea, Singapore, Spain, Taiwan, US and the US and over 3,500 technologies and machines from across the world.

The show will feature five zones including DrinkTechAsia, Lab&TestAsia, PharmaTechAsia, PlasTechAsia and PrintTechAsia. This year, there will be an addition of two specialised sections in Warehousing & Logistics Solution and Packaging Material.

Thailand is the second most

ProPak Asia

Where BITECCountry Bangkok, ThailandDate June 12-15, 2013

PROPAK ASIA

Thailand’s product export is targeted to bring in 1.03 to 1.08 trillion baht (US$35.14 to 36.85 billion) in 2013 with a growth rate of five to 10 percent. The country remains one of the leading countries where foods are produced to feed the world.

significant food exporter in Asia, after China, with the value of 780 billion baht. The country is aimed to be the export centre of Southeast Asia’s food-processing industry in order to benefit from the advent of ASEAN Economic Community (AEC) in 2015, and to join the world’s top-five food exporters within 10 years.

The show will also feature s e m i n a r s , c o n f e re n c e s a n d competitions including the Asia Drink Conference organised by Eastern Trade Media (ETM) and Bangkok Exhibition Services (BES).

Other highlights include the Thai Star and Asia Star Packaging Award and Press Conference organised by The Department of Industrial Promotion (DIP), Food Innovation Asia Conference under the theme ‘Empowering SMEs Through Science and Technology’ organised by Food Science and Technology Association of Thailand (FoSTAT), and the TISTR Conference organised by Thailand Institute of Scientific and Technological Research (TISTR) and Thai Packaging Centre.

__________________Enquiry No: 0381

APFI1304 Exhibition Preview (ProPak Asia).indd 72 4/12/13 6:10 PM


72

EXHIBITION & EVENTS

ProPak asia 2013 , the 21st international processing, filling and packaging technology event for Asia is taking place from June 12-15, 2013, at Bangkok International Trade and Exhibition Centre (BITEC), Thailand.

This year’s edition will be the biggest ever with a total exhibiting area of 35,000 sq m, covering all space from Halls 101 to 106. The exhibition will showcase technologies and machines for the food, drink and pharmaceutical processing and packaging industries.

Over 1,600 exhibitors from 45 countries are expected to participate at the show, with 12 national pavilions from China, France, Germany, Japan, Korea, Singapore, Spain, Taiwan, US and the US and over 3,500 technologies and machines from across the world.

The show will feature five zones including DrinkTechAsia, Lab&TestAsia, PharmaTechAsia, PlasTechAsia and PrintTechAsia. This year, there will be an addition of two specialised sections in Warehousing & Logistics Solution and Packaging Material.

Thailand is the second most

ProPak Asia

Where BITECCountry Bangkok, ThailandDate June 12-15, 2013

PROPAK ASIA

Thailand’s product export is targeted to bring in 1.03 to 1.08 trillion baht (US$35.14 to 36.85 billion) in 2013 with a growth rate of five to 10 percent. The country remains one of the leading countries where foods are produced to feed the world.

significant food exporter in Asia, after China, with the value of 780 billion baht. The country is aimed to be the export centre of Southeast Asia’s food-processing industry in order to benefit from the advent of ASEAN Economic Community (AEC) in 2015, and to join the world’s top-five food exporters within 10 years.

The show will also feature s e m i n a r s , c o n f e re n c e s a n d competitions including the Asia Drink Conference organised by Eastern Trade Media (ETM) and Bangkok Exhibition Services (BES).

Other highlights include the Thai Star and Asia Star Packaging Award and Press Conference organised by The Department of Industrial Promotion (DIP), Food Innovation Asia Conference under the theme ‘Empowering SMEs Through Science and Technology’ organised by Food Science and Technology Association of Thailand (FoSTAT), and the TISTR Conference organised by Thailand Institute of Scientific and Technological Research (TISTR) and Thai Packaging Centre.

__________________Enquiry No: 0381


Enq

uiry

Num

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3319 Quang cao Vietfish Tieng Anh.pdf 2 4/10/13 2:50 PM

Peh Sue Ann Eastern Trade Media Pte LtdDirect (65) 63792870Tel (65) 6379 2888 Fax (65) 6379 2805Email: [email protected]



FOR ENQUIRIES PLEASE CONTACT:


Kanyasa Mitrakasem (Pan)Bangkok Exhibition Services (BES) LtdDirect: (66) (0) 2615 1255 Ext 105Fax: (66) (0) 2615 2992Email: [email protected]

74

EXHIBITION & EVENTS APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

Supported by: Gold Sponsor: Refreshment Break Sponsor :

CONFERENCE PROGRAMMEREGISTRATION/NETWORKING COFFEE

OPENING AND WELCOME ADDRESS

KEYNOTE ADDRESS

“THE GLOBAL BEVERAGE MARKET - FACTS & FIGURES - MACHINERY DEMAND & TRENDS”

by Vera Fritsche, Processing & Packaging Machinery, VDMA (Verband Deutscher Maschinen - und Anlagenbau - German Engineering Federation)

“ASIA PACIFIC BEVERAGE MARKET” by Philippe Chan, Asia Account Director, Canadean

Q&A Q&A

LUNCH

TECHNOLOGY/INGREDIENT THREAD

BUSINESS AND MARKETING THREAD

“BOTTLING TECHNOLOGY”

“OVERCOMING CHALLENGES OF

DEVELOPING MARKETS”

“VALUE ADDING PRODUCTSTHROUGH INGREDIENTS”

“MYANMAR’S INVESTMENT POTENTIAL”

by Richard Dailly, MD, Consulting Services Group, Kroll

Q&A Q&A

COFFEE BREAK

“PACKAGING TRENDS” “DAIRY PRODUCT DESIGN” by Yvette Chek, product developer, Malaysia

Dairy Industries.

“BENEFITS OF AUTOMATED QUALITY CONTROL SYSTEM”

“LABELLING REQUIREMENTS FOR ASEAN MARKETS”

Q&A Q&A

CLOSING ADDRESS

Who Should Attend

Asia Drink Conference is a premium event created for senior managers in the beverage manufacturing industry. Co-organised by Asia Pacifi c Food Industry and ProPak Asia, the one-day conference will offer executive insights from a line-up of accomplished speakers with extensive industry experience. Asia Drink Conference is a superior platform for networking, business exchange and knowledge transfer.

Asia Drink Conference will be held for the fi rst time on June 14, 2013, at Bangkok, Thailand, during ProPak Asia 2013. The inaugural event will offer executive insights on a wide range of topics for the beverage industry.

The one day conference is expected to attract senior managers in the beverage manufacturing sector across Asia.

Vera Fritsche from the Processing & Packaging Machinery wing of VDMA, the German Engineering Federation, will be delivering a keynote speech on global machinery demand and trends. Philippe Chan, Asia account director of Canadean, will provide a review of beverage trends in Asia, while Richard Dailly, MD of Kroll, will give a speech on the investment opportunities and distribution network in Myanmar.

On the product front, Yvette Chek from the Malaysia Dairy Industries will talk about product development for dairy beverages. Other speakers include representatives from Krones, a packaging and bottling manufacturer, and Cognex, a vision system solution provider.

__________________________________Enquiry No: 0382

Premium Event

ASIA DRINK CONFERENCEBITEC • Bangkok, Thailand • June 14, 2013


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3336 Propak China.indd 77 4/10/13 2:51 PM

Portfolio includes:

Join us atVitafoodsasia.com/linkedin

Follow us attwitter.com/VitafoodsAsia Book your stand now!

Exhibition space and sponsorship opportunities are still available. Contact us today. Call +44 20 3377 3881 or +65 6411 7725 or visit vitafoodsasia.com/adapfivitafoodsasia.com

Asia’s $62.2 billion* nutraceutical market is waiting for you

functional food I functional drinks I dietary supplements I nutraceuticals

The only dedicated exhibition in Asia

Featuring:

• 3,000 industry professionals• 200 exhibiting companies• 1,000’s of ingredients and raw materials

• Seminar programme with leading industry professionals

• Finished Products Zone with Tasting Bar• International pavilions

* Transparency Market Research

4-5 September 2013AsiaWorld-Expo | Hong Kong

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76

EXHIBITION & EVENTS

The 15th edition of the Vietnam Fisheries International Exhibition (VietFish) will be held from June 25 to 27, 2013, at Saigon Exhibition and Convention Center (SECC). Organised by Vietnam Association of Seafood Exporters and Producers (VASEP), the show will feature over 10,000 sq m of floor space and nearly 350 booths.

The exhibition is expected to attract 170 international and local exhibitors, as well as around 43,000 visitors from around the world, including the US, Brazil, Chile, the UK, Canada, France, Spain, Germany, Norway, the Netherlands, Belgium, Denmark, Russia, Egypt, Greece, India, Kuwait, China, Korea, Japan, Australia, Bangladesh, Thailand, Singapore, Malaysia, Indonesia and the Philippines.

During the show, visitors will be able to network and reinforce business relationships, as well as get updates on the seafood industry, such as market and consumer trends. Products and services that will be showcased include seafood products,

Preview:

Vietfish

Where SECCCountry Ho Chi Minh, VietnamDate June 25-27, 2013

ViEtFiSH

Despite failing to achieve the export target of US$6.5 billion last year, Vietnam’s seafood industry is still receiving orders for the first quarter for this year. Slowdown in demands from Europe, the US and Japan means that many producers are looking to secure smaller contracts to avoid capital shortage.

which are frozen, canned or dried, processing and packaging machines and equipment, cold storage options, chemicals and additives, transportation services, information technology and consultat ion services. Over 70 percent of the exhibitors are seafood companied, with the rest from related industries.

There are a series of seminars that will be held concurrently with the event. Some of the topics in focus are global GAP, an update on aquaculture certification and social responsibility, and the key to susta inable development of the seafood industry.

__________________ Enquiry No: 0383

THE EXHIBITION IS EXPECTED TO ATTRACT 170 EXHIBITORS AND AROUND 43,000 VISITORS FROM AROUND THE WORLD

APFI1304 Exhibition Preview (Vietfish).indd 76 4/12/13 6:02 PM

Portfolio includes:

Join us atVitafoodsasia.com/linkedin

Follow us attwitter.com/VitafoodsAsia Book your stand now!

Exhibition space and sponsorship opportunities are still available. Contact us today. Call +44 20 3377 3881 or +65 6411 7725 or visit vitafoodsasia.com/adapfivitafoodsasia.com

Asia’s $62.2 billion* nutraceutical market is waiting for you

functional food I functional drinks I dietary supplements I nutraceuticals

The only dedicated exhibition in Asia

Featuring:

• 3,000 industry professionals• 200 exhibiting companies• 1,000’s of ingredients and raw materials

• Seminar programme with leading industry professionals

• Finished Products Zone with Tasting Bar• International pavilions

* Transparency Market Research

4-5 September 2013AsiaWorld-Expo | Hong Kong

Enq

uiry

Num

ber

3364

3364 .indd 80 4/10/13 2:58 PM


76

EXHIBITION & EVENTS

The 15th edition of the Vietnam Fisheries International Exhibition (VietFish) will be held from June 25 to 27, 2013, at Saigon Exhibition and Convention Center (SECC). Organised by Vietnam Association of Seafood Exporters and Producers (VASEP), the show will feature over 10,000 sq m of floor space and nearly 350 booths.

The exhibition is expected to attract 170 international and local exhibitors, as well as around 43,000 visitors from around the world, including the US, Brazil, Chile, the UK, Canada, France, Spain, Germany, Norway, the Netherlands, Belgium, Denmark, Russia, Egypt, Greece, India, Kuwait, China, Korea, Japan, Australia, Bangladesh, Thailand, Singapore, Malaysia, Indonesia and the Philippines.

During the show, visitors will be able to network and reinforce business relationships, as well as get updates on the seafood industry, such as market and consumer trends. Products and services that will be showcased include seafood products,

Preview:

Vietfish

Where SECCCountry Ho Chi Minh, VietnamDate June 25-27, 2013

ViEtFiSH

Despite failing to achieve the export target of US$6.5 billion last year, Vietnam’s seafood industry is still receiving orders for the first quarter for this year. Slowdown in demands from Europe, the US and Japan means that many producers are looking to secure smaller contracts to avoid capital shortage.

which are frozen, canned or dried, processing and packaging machines and equipment, cold storage options, chemicals and additives, transportation services, information technology and consultat ion services. Over 70 percent of the exhibitors are seafood companied, with the rest from related industries.

There are a series of seminars that will be held concurrently with the event. Some of the topics in focus are global GAP, an update on aquaculture certification and social responsibility, and the key to susta inable development of the seafood industry.

__________________ Enquiry No: 0383

THE EXHIBITION IS EXPECTED TO ATTRACT 170 EXHIBITORS AND AROUND 43,000 VISITORS FROM AROUND THE WORLD

APFI1304 Exhibition Preview (Vietfish).indd 76 4/12/13 6:02 PM

For more info

But words that play a vital role in the success of any business in the food and beverage industry. That’s why we place them at the heart of everything we do.

Fi Asia is the only event that serves the Pan-Asian region that can claim to deliver senior-purchasing decision makers from

manufacturers. As an annual event, held in either Indonesia or Thailand, Fi Asia supports local, regional and global food ingredient suppliers expand their business in Asia’s most promising and high growth countries.

The perfect recipe for success.

11 – 13 September 2013BITEC, Bangkok,Thailand

#Fi_Global

Search for Fi Global

Fi Europe Fi Asia Fi Philippines Fi South America Fi India Fi Asia-China Fi Istanbul Fi Conferences

Three simple words: source, grow and nurture.

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3365 FiAsia_PressAd_205x275-APFI.indd 80 4/10/13 3:04 PM

For more info

But words that play a vital role in the success of any business in the food and beverage industry. That’s why we place them at the heart of everything we do.

Fi Asia is the only event that serves the Pan-Asian region that can claim to deliver senior-purchasing decision makers from

manufacturers. As an annual event, held in either Indonesia or Thailand, Fi Asia supports local, regional and global food ingredient suppliers expand their business in Asia’s most promising and high growth countries.

The perfect recipe for success.

11 – 13 September 2013BITEC, Bangkok,Thailand

#Fi_Global

Search for Fi Global

Fi Europe Fi Asia Fi Philippines Fi South America Fi India Fi Asia-China Fi Istanbul Fi Conferences

Three simple words: source, grow and nurture.

Enq

uiry

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ber

3365

3365 FiAsia_PressAd_205x275-APFI.indd 80 4/10/13 3:04 PM

May4-9: IFFA

Messe FrankfurtFrankfurt, GermanyMesse FrankfurtE-mail: [email protected]: iffa.messefrankfurt.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

7-9: SIAL CHINAShanghai New International Expo CentreShanghai, ChinaImex ManagementE-mail: [email protected]: www.sialchina.com


7-10: HOFEXHong Kong Convention & Exhibition CentreHong KongAllworld ExhibitionsE-mail: [email protected]: www.hofex.com


22-26: THAIFEXIMPACT Exhibition and Convention CenterBangkok, ThailandKoelnmesseE-mail: [email protected]: www.koelnmesse.com.sg/shows/thaifexasia/


June12-15: PROPAK ASIA

BITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.propakasia.com


*All details subject to change without notice. Please check with organisers for updates.

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To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below.

Editorial DeptAsia Pacifi c Food IndustryEastern Trade Media Pte Ltd1100 Lower Delta Road #02-05 EPL Building Singapore 169206Tel: 65 6379 2888Fax: 65 6379 2805E-mail: [email protected]

NOTE


Find us on Facebook

LOOK OUT FOR THESE

SHOWS CALENDAR OF EVENTS 201314: ASIA DRINK CONFERENCE

BITECBangkok, ThailandBangkok Exhibition Services & Eastern Trade MediaWeb: www.asiadrinkconference.com


25-27: VIETFISHSaigon Exhibition and Convention CenterHo Chi Minh, VietnamVietnam Association of Seafood Exporters and ProducersE-mail: info@vietfi sh.com.vnWeb: www.vietfi sh.com.vn


17-19: PROPAK CHINAShanghai New International Expo CentreShanghai, ChinaChina International ExhibitionsE-mail: [email protected]: www.propakchina.com/en/index.html


August28-31: INTERFOOD INDONESIA

JIExpo-KemayoranJakarta, IndonesiaKrista ExhibitionsWeb: interfood-indonesia.com/information/


September 4-5: VITAFOODS ASIA

AsiaWorld-ExpoHong KongInforma ExhibitionsE-mail: [email protected]: www.vitafoodsasia.com


4-7: FOOD & HOTEL THAILANDBITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.foodhotelthailand.com/food/2013/en


17-20: FOOD & HOTEL MALAYSIAKuala Lumpur Convention CentreKuala Lumpur, MalaysiaMalaysian Exhibition ServicesE-mail: [email protected]: www.foodandhotel.com


24-26: FI ASIAJakarta International ExpoJakarta, IndonesiaUBME-mail: [email protected]: fi asia-indonesia.ingredientsnetwork.com/


calendar_april/may.indd 74 4/10/13 3:38 PM

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3331 FHM 2013 Mag_APFI.indd 80 4/12/13 2:25 PM

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ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!

Name: (Surname) ___________________________________________________

(Given Name) _______________________________________________________

Company: __________________________________________________________

Job Title: ___________________________________________________________

Business Address: _______________________________________________________________ Country: _________________

Email: _____________________________ Telephone: ___________________________ Fax: ___________________________

THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS

1 ❑ 1-9 2 ❑ 10-49 3 ❑ 50-99 4 ❑ 100-299 5 ❑ 300-499 6 ❑ 500 or more

MY JOB FUNCTION IS

❑ 34 Senior Management❑ 35 General Management❑ 22 Production Engineering ❑ 31 QA/AC

❑ 28 Packaging Engineering❑ 29 Process Engineering❑ 6 Consultancy/R&D❑ 14 Marketintg/Sales

❑ 32 Purchasing/Procurement/Sourcing❑ 36 Maintenance Engineering❑ 36 Academic

MAIN INDUSTRY SECTOR

❑ 5 Confectionery, Snacks & Tibits❑ 4 Fish, Crustaceans Molluscs, Seafood, and Preparations Thereof❑ 11 Beverages - Non Alcoholic and Alcoholic❑ 3 Vegetables & Fruits❑ 6 Edible Oils and Fats

❑ 10 Coffee, Tea, Cocoa, Spices and Manufactures Thereof❑ 1 Dairy & Milk Products❑ 2 Meat & Meat Preparations❑ 7 Additives/Flavours/Seasoning❑ 8 Condiments & Sauces, Sugar, Sugar Preparations & Honey

❑ 13 Cereals & Cereal Preparation❑ 14 Multiple Edible Products & Preparations❑ 9 Flour/Vermicelli❑ 12 Lubricants & Chemicals❑ 15 OTHERS (please specify)________________________________________________

MAIN COMPANY'S ACTIVITY

❑ 84 Food/Beverage Manufacturer❑ 72 Manufacturer/Distributor of Process- ing Machinery and Equipment❑ 30 Manufacturer/Distributor of Packaging Machinery and Materials

❑ 81 Ingredients & Additives Supply❑ 85 Storage Handling & Distribution❑ 80 Raw Material Supply❑ 88 Distributors and Retailers of Food Products

❑ 86 Design/Consultancy Services❑ 75 Research institutions, Trade Associations, Government Bodies, Statutory Boards, etc❑ 77 Embassies and Trade Commissions❑ 78 OTHERS (please specify) ________________________________________________

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Do you want to receive (continue to receive) Asia Pacific

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❑ Tick one box only✔

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Please PRINT IN CAPITAL LETTERS and fax to: 65-6379 2806 (Singapore), post to: The Circulation Executive, Circulation Department Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206 or SUBMIT ONLINE.

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(Refer to Advertising Index for Advertisers’ enquiry numbers)

❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & ApplicationsTYPE OF PRODUCTS wE NEED TO PURCHASE IN THE NExT 6 MONTHS

(To be filled by non-subscribers only)

enteR InfoRmatIon CaRd nUmBeRS

APRIL/MAY ’13

subscription Sep 2012.indd 80 4/12/13 9:52 AM

THANK YOU FOR SUBSCRIBING

Name (Surname): ___________________________________________________ (Given Names): __________________________________________

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For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it toCirculation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206

❑ Cheque - made payable to Eastern Trade Media Pte Ltd

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Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.

Order your personal copy today.HURRY!

SUBSCRIPTION

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8 Issues/Year

The circulation of this publication is audited by BPA International

FIND OUT WHY!

APRIL/MAY ’13


THANK YOU FOR SUBSCRIBING

Name (Surname): ___________________________________________________ (Given Names): __________________________________________

Company: __________________________________________________________ Designation: _____________________________________________

Address: ___________________________________________________________________________________________________________________________

Phone: _________________________________Fax: ________________________________________Commencing Issue: ___________________________

E-Mail Address: __________________________________________________ Sign & Date _________________________ (Essential to Complete)

Preferred method of payment

For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it toCirculation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206

❑ Cheque - made payable to Eastern Trade Media Pte Ltd

❑ Telegraphic Transfer Payment United Overseas Bank, Singapore Bank Code: 7375 Branch Code: 037 Account No: 921-343-851-0 Company: EASTERN TRADE MEDIA PTE LTD

*Receipt will only be issued upon request.

❑ Credit Card

■ Amex ■ Visa ■ Mastercard

Expiry Date: ___________________ Security ID: __________________

Cardholder’s Name: _________________________________________

Card No: ____________________________________________________

Signature: _____________________________ Date: ________________

www.apfoodonline.com/subscribe.pdf

Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.

Order your personal copy today.HURRY!

SUBSCRIPTION

S$176.00

ASIA PACIFIC FOOD INDUSTRY

8 Issues/Year

The circulation of this publication is audited by BPA International

FIND OUT WHY!

APRIL/MAY ’13


World-Class Food and Tea Fairs in Hong Kong

• Source the latest food, tea and beverage products from some 1,400 quality exhibitors • Food Expo highlights include Gourmet Zone, featuring world-class delicacies, a dedicated Trade Hall for buyers and the Premium Food Zone at the Public Hall• Tea Fair highlights: tea traders from all over the world, seminars, tea-tasting sessions and tea competition

www.hktdc.com/ex/hkfoodexpo/03 www.hktdc.com/ex/hkteafair/03Enquiries: (852) 1830 668

Act now for FREE admission!For trade visitors, register now for your FREE admission badge through the following channels:

Mobile Info Site – visit hktdc.com/wap/food/T119Smartphone Info Site – download HKTDC Mobile at iPhone App Store, BlackBerry App World or Google Play

Official Carrier: Official Air Express Co.:

15-19 August 2013 15-17 August 2013

13AFE003: Asia Pacific Food Industry (Apr 2013), Size: 205w x 275h, Full color, pdf, Job: TD13028

Hong Kong Convention and Exhibition Centre

Food Expo Hong Kong International Tea Fair

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Imagine giving food a great taste and a long shelf life.

Sounding out the unmet needs of tomorrow’s nutrition is essential for a successful business. We want to discover and meet these needs — open minded, with deep insight and in a constant, fruitful dialog with you.

We are looking forward to your feedback at www.newtrition.basf.com

202600_BASF_205x275_AsiaPacificFoodIndustry_Apr-May_2013.indd 1 18.03.13 16:33basf 3379 .indd 80 4/10/13 3:11 PM

Documents

APFI April/May 2013