APFI March 2012

MultiromeTM - Stronger within

MARCH 2012Established since 1985 | www.apfoodonline.com

ADVE

RTIS

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Packaging A Changing World

Natural Colouring: Red Alert!

Metal Scourers:Effective But Dangerous

Functional Ingredients:Full Speed Ahead

Good Gut Feeling

SSI SCHAEFER · [email protected] · www.ssi-schaefer-asia.com

Effective warehouse design means short routes for goods and staff. Using containers in conjunction with intelligent conveyor systems speed up and optimise logistics operations. We show you how to become fast, flexible and efficient. Contact us, we will gladly advise you.

Fast beats slow

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Cut Your Cost 9 Ways withOne Ultra-Economical Conveyor

1 Cut installation costEasy conveyor routing at any angle (over, underor around obstructions,through small holes in walls or ceilings)conforms to processlayouts, drasticallycutting installation costs, while consumingminimal floor space.

2 Slash initial costFlexicon conveyors cost far less than drag chain conveyors,bucket elevators,pneumatic conveyingsystems and otherconveyors of equivalentcapacity, both initiallyand in operation.

3 Save on maintenanceRugged inner screw isthe only moving partcontacting material (no internal bearings)providing ultra-highreliability with littlemaintenance cost or downtime.

4 Use less energyLow power motors,simple gear reducers and ultra-efficientoperation significantlycut energy cost pervolume of materialconveyed.

5 Convey at multiple locationsAvailable mounted on mobile bases with castors, Flexiconconveyors with hoppers,dust collectors and otheraccessories can operateat multiple locations,eliminating the need for dedicated conveyors.

6 Save on sanitary constructionOther conveyors can command highpremiums for food andpharmaceutical models,but Flexicon conveyorscan meet sanitaryrequirements atcomparatively low cost.

7 End costly contaminationEnclosed tube preventsdust and spillage,eliminating cost andquality concernsassociated withcontamination of your product and plant environment.

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8 Reduce cleaning costs Removable end capallows reversing of screw for evacuation of material, in-placeflushing of crevice-free interior, or quickremoval of screw forsanitising—all with minimal labour or downtime.

9 Convey disparate materialsHandle sub-micron powders to large pelletsincluding non-free-flow-ing products that pack,cake, seize, fluidise,abrade or smear, with no separation of blends,often eliminating theneed for multiple units.

©2012 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.

[email protected]+61 (0)7 3879 4180

AA-0334 CutYourCost_Y-0945 1/12/12 1:29 PM Page 1

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Lubricant contamination is a constant threat in the food processing industry because even a minor incident could force a company to undertake a reputation-damaging product recall.

Minor lubricant leaks in processing machinery are common, often avoidable, and not always obvious. Normal wear and tear on seals can cause a gearbox or compressor to release minute quantities of oil that can spoil a batch of food. Prudent maintenance can minimize, but not eliminate, these threats.

Tecsia Lubricants offer complete range of NSF H-1* registered food grade lubricants to secure your process while providing outstanding protection and improving your industrial equipment uptime.

*NSF H-1 lubricants are used in areas where the lubricant may incidentally come in contact with food during processing.

Easing your lubricant contamination concerns

www.tecsialube.com

FOOD GRADELUBRICATION SOLUTIONS

Tecsia Lubricants Pte Ltd2A Mandai Estate #01-01BHL Factories Singapore 729928Phone: (65) 6456 1133Fax: (65) 6459 0093

Tecsia Lubricants (Thailand) Co. LtdNo. 16, Sukhumvit 93 (Phung Mi 1) Sukhumvit Road, Bang Chak, Phra Khanong, Bangkok 10260ThailandPhone: (66) 2 333 1141Fax: (66) 2 333 1145

PT Tecsia Lubricants IndonesiaSampoerna Strategies Square,South Tower, 30th floorJl. Jend. Sudirman kav. 45-46Jakarta 12930 IndonesiaPhone: (62) 21 2993 0829Fax: (62) 21 2993 0888






www.tecsialube.com










www.tecsialube.com





FHA 2012Date: 17 - 20 April 2012Venue: Singapore Expo

Booth: 2G1-03

Visit us at:

Enquiry Number 3046

Meet the energy challenge

N WSTOP WASTING MONEY

SMART ENERGY USE NOW Grundfos E-solutions regulate operation to match actual needs Research shows that two thirds of pumps use up to 60% too much energy1. Grundfos E-Solutions are designed to cut down the energy waste. Our E-solutions integrate our unique Grundfos Blueflux® high efficiency electric motors and variable speed drives. These eliminate energy waste by automatically adjusting the pump’s speed to match the operational requirements.

Meet the Energy Challenge NOWGrundfos is the only pump manufacturer that also produces its own high-efficiency electric motors and variable speed drive technology. Recognising that pumps use 10% of the world’s total electricity, we have made it our ongoing goal to help pump operators drive down energy expenditure while complying with new legislation, such as the European Union’s EuP directive.1 Almeida, Anibal T. et al; EuP Lot 11 Motors Final Report, University of Coimbra, December 2007, p: 68

Discover more facts at food.grundfos.com

SCAN AND LEARN MORE

Meet the energy challenge

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Get better bacterial control with a Sandvik stainless steel belt

Wherever there’s a need for maximum hygiene – from surgical tools to catering equipment – the material of choice

is stainless steel, so why should your conveyor belts be any different?

Inert, corrosion-resistant and easy-to-clean, a pre-welded endless stainless steel belt provides an immediate hygiene upgrade. And no crevices, joints, textures or fibers means nowhere for bacteria to hide.

n Lowest levels of bacteria growthn Easy to clean by pressure, brush,

steam or chemicalsn Fast cleaning with low water/

chemical consumptionn Long working life with low

maintenance requirements

www.sandvik.com/steelbelts

Sandvik South East Asia Pte Ltd, Process Systems Division 50, ALPS Ave, #04-00 Sandvik Building, Singapore 498782Tel: +65-64773736 | Fax: +65 -64773785Email: [email protected]

March 27-30, 2012Hall 10.1, Stand F48

APFoodSafetyFeature.indd 1 06/01/2012 12:53

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Enquiry Number 3053

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Offi cial Publication For ProPak Vietnam 2012, Ho Chi Minh City, Vietnam

JANUARY/FEBRUARY 2012Established since 1985 | www.apfoodonline.com

marketoutlook 2012

EvolutionFOR ASIA

Automation

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Advertorial

To stay competitive in the rapidly evolving global food industry, food manufacturers need to be able to adapt. Businesses that respond quickly to market demands are

better able to adjust and maintain their positions in the market.

Asian food markets are developing rapidly, with food manufacturers in Asia competing to develop richer fl avors, at a cost-eff ective price. At the same time, sustainability is an important feature. How can you fulfi l these three main trends and be successful in this highly competitive market? Multirome™ from DSM delivers a win-win for you and your customer.

DSM is the global leader in yeast extract-based culinary building blocks. We serve the culinary, food and fl avor industries with high quality, worry-free savory ingredients through our building block approach. Our one-of-a-kind taste ingredients help you build unique and specifi c taste directions in your fi nished applications. Select from a broad range of dedicated culinary components, each with a specifi c functionality and benefi t. Optimize your own culinary developments while benefi ting simultaneously from a reduction in raw materials and simplifi ed sourcing. At DSM, we provide the tools - you create the taste.

Multirome, our latest yeast extract innovation, delivers the optimal combination of rich savory, umami fl avor and taste enhancement in one powerful product that matches the Asian palate. Multirome is highly versatile thanks to its concentrated taste contribution and neutral odor impact. As a result Multirome is used in a broad range of applications.

For many of your applications such as noodle soup, meat patties, chips, bouillons, dressings, seasonings and soups, cheese sauces and dressings, Multirome additionally enhances juiciness and mouthfeel while at the same time promoting a long-lasting, fl avor extending taste quality, which further adds to its value as a cornerstone for all your savory fl avor needs.

With its powerful impact and concentration it results in a direct saving based on the dosage rates in comparison to existing basic

yeast extracts. And it requires less volume to be transported, imported and stored, which reduces cost and operating capital.

As with all our other yeast extracts, Multirome is 100% natural, made from primary grown bakers yeast at the highest possible quality standards (IFS, BRC, Kosher & Halal). It is the savory cornerstone of choice for all savory fl avor developers.

Our savory ingredients experts are committed to helping our customers create better tasting products and get the most out of our suite of culinary building blocks.

www.dsm.com

Multirome™ is a trademark of Royal DSM N.V.

The savoury cornerstone that strengthens your

recipe Multirome™ -

stronger withinChicken noodle soup application:

StandardIngredients Control Multirome Yeast

Extracts

MultiromeTM Powder - 0,250 -Standard Yeast Extracts (18% salt) - - 0,500Salt 0,800 0,683 0,683Maltodextrin 0,880 0,747 0,497Sunfl ower Oil 0,100 0,100 0,100Wheat Flower 0,150 0,150 0,150Chicken Powder 0,200 0,200 0,200Soy Sauce Powder 0,150 0,150 0,150Natural Chicken Flavour 0,100 0,100 0,100Sugar 0,050 0,050 0,050Onion Powder 0,040 0,040 0,040Garlic Powder 0,010 0,010 0,010White Pepper Grd 0,010 0,010 0,010Chives, dehydrated 0,005 0,005 0,005Tumeric Grd 0,005 0,005 0,005Water 97,500 97,500 97,500

Total 100,00 100,00 100,00

Multirome benefi ts:• Enhances the meaty taste• Intensifi es umami and salt impact• Improves mouthfeel, fullness, juiciness and lingering sensation

Our dedicated technical teams located in our regional centers are eager to show you how you too can benefi t from this truly unique and powerful savory fl avor building block. Contact us now at [email protected] for more information. ■

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Salt

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Control 0.25% Multirome 0.50% Std YE (18% salt)

Visit 3M at FHA 2012 Singapore Expo Hall 3, booth 3J1-01 (near the entrance). Present this page at our booth for a door gift.

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®

Enquiry Number 3061

®

Citri-Fi is a high quality, all natural ingredient which can be used to reduce costs and increase revenues while making a HEALTHIER product

• Improve profi t margin • Improve quality • Improve nutrition • Improve label declarations

Citri-Fi - An All Natural Multi-Functional Food Ingredient Made From Orange Pulp

For contact information please visit www.fi berstar.net/contact.html

Fiberstar is proud to be represented by the following distributors in Asia

SINGAPORE/MALAYSIA

EPIC CHEMICALS SDN BHD epic@unifi .my

EpicCHINA

IMCD (SHANGHAI) TRADING CO., LTD

[email protected]

PHILIPPINES

WILLS INTERNATIONAL SALES CORP.

[email protected]

INDONESIA

PT. GRAND KEMINDO PRATAMAmarketing-gkp@

grandkemindo.com

THAILAND

TOPFLIGHT INTERFOODS CO. LTDmarketing-tfi @topfl ight.co.th

SOUTH KOREA

ELKA [email protected]

ELKA

www.citri-fi .com

Visit us at Food Ingredients ChinaShanghai World Expo Exhibition & Convention Center

Booth No.1K82Fiberstar, Incinfo@citri-fi .com

CONTENTS ASIA PACIFIC FOOD INDUSTRY MARCH 2012

12

HEALTH & NUTRITION48 Good Gut Feeling

Sound science forms the basis for successful functional products. By Koen Van Praet, Beneo Asia Pacifi c

52 Good Room For BacteriaWith gastrointestinal tract disorders as a common ailment, it is no wonder that foods associated with probiotics and prebiotics have become increasingly popular By Sherlyne Yong

www.apfoodonline.com volume 24 no. 2

PROCESSING • PACKAGING • FLAVOURS & ADDITIVES • STORAGE & HANDLING

40

PACKAGING & PROCESSING34 Metal Scourers: Effective But Dangerous

Food safety experts agree that metal scourers should never be used in an area where food is handled. By Karen Constable, HACCP International

36 Food Safety: Sanitisation ToolboxUnderstanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers. By Val Cureton, Delta Trak

48

INGREDIENTS & ADDITIVES40 Natural Colouring: Red Alert!

Based on results from studies and applications testing, there will be a description on product characteristics and suitable applications for anthocyanin colourants that are available as substitutes for certifi ed red colourants. By George Kean, Kalsec

44 Omega 3: A Vegetarian AlternativeAlthough the most commonly promoted source of Omega 3 fatty acids found in fi sh, consumers can also look to vegetarian alternatives that are available. By James Betz, MD, Biotivia LLC

36

52

ASIA PACIFIC FOOD INDUSTRY MARCH 2012

14

CONTENTS

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BEVERAGE56 Functional Ingredients: Full Speed Ahead

New ingredient technologies are helping functional foods gain traction in the health marketplace. By Wouter Moormann, Purac Asia Pacifi c

60 Market Review: Enriched Beverages Of Today The recommended consumption of a certifi ed enriched beverage would provide its consumer with the benefi ts to help reduce possible health issues. By Radhika Puri, Frost & Sullivan

FEATURES66 Packaging A Changing World

Food packaging no longer serves the solo purpose of protecting its contents from the environment. Instead, it is constantly being altered and improved on in accordance to changing lifestyle habits and consumer trends. Packaging is now used to promote sustainability, increase convenience, and market a brand. By Sherlyne Yong

68 Freshness On The MoveEnsuring freshness and quality while transporting food products. By KJ Low, Swiss Treats

EXHIBITION & EVENTS 71 Preview: Food Ingredients China72 Preview: Food Hotel Asia75 Preview: SIAL China77 Preview: Thaifex

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16managing director Kenneth Tan

editor Tjut Rostina [email protected]

writer Sherlyne Yong [email protected]

editorial assistant Audrey Ang [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

asst sales manager Tracy Cheo [email protected]

senior circulation executive Brenda Tan [email protected]

contributors George Kean James Betz Karen Constable KJ Low Koen Van Praet Radhika Puri Val Cureton Wouter Moormann board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAdjunct Professor of AgroindustryMae Fah Luang University, Thailand

Professor Alex BüchananProfessional Fellow Victoria University

Dr Nik Ismail Nik DaudHead, Food Quality Research UnitUniversiti Kebangsaan Malaysia/PresidentMalaysian Institute of Food Technology

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

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Executive Boardchairman Stephen Taygroup executive director Kenneth Tanfinancial controller Robbin Lim

EDITOR’S NOTE

Across The

Ensuring adherence to food safety is a process that is carried out from the moment raw materials are sourced right up to the moment it is consumed. The importance of food safety cannot be emphasised enough, as a slight glitch or carelessness can bring on disastrous results for the business with product recalls and tarnished branding.

China continues to reinforce its stand against food safety violators by increasing its standards for registration and production even further, this time in the health food sector. In the report by China Daily, Tong Min, a senior official from the State Food and Drug Administration (SFDA) said that due to the inadequate control measures on materials and production quality, substandard products could still be found in the health food market.

Some of the areas he highlighted were products for weight loss and blood sugar reduction. These products were said to contain illegal additives and exaggerate the products’ claims in their marketing.

The regulations will be revised to adopt new methods on product evaluation and adjusting the scope and usage of health foods.

In the area of food handling, lack of proper sanitation procedures or tools can also result in failure to meet food safety regulations, legislation or inspections. According to Val Cureton of DeltaTrak, while cleaning removes debris such as food particles, sanitising reduces the level of microorganisms on the clean item to a safe level.

Going further, Karen Constable from HACCP takes a look into a common kitchen accessory, the metal scourer, often used to scrub hard surfaces in a food facility. Although the metal scourers are durable and easy to rinse, it presents a danger as bits of metal fragments can lodge itself in food items, and yet still escape being caught by metal detectors and x-ray machines.

The importance of food safety is of the highest priority and efforts to continuously increase the level of food safety will also enhance the quality of foods.

Board

Tjut Rostina

CAMA HIGH TECHNOLOGY AND SAFETY,A GUARANTEED RETURN ON YOUR INVESTMENT.

Cama Group is a leading supplier of advanced technology secondary packaging systems, continuously investing in innovative solutions. Cama engineers design and develop packaging lines following a well developed and adopted motto: “Technology with Added Value”.www.camagroup.com

CAMA ASIA PACIFIC - [email protected] - Tel. +662 207 2364 Enq

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEXENQ NO ADVERTISERS PAGE

3043 KH ROBERTS PTE LTD 57

3023 KRONES AG 29

3050 MATCON LTD 35

3048 MP BIOMEDICALS ASIA PACIFIC PTE LTD 53

3040 MUEHLENCHEMIE GMBH & CO KG IBC

3058 MULTIVAC PTE LTD 37

3027 PAYNE 21

3007 PROPAK ASIA 2012 74

3060 PROPAK CHINA 2012 78

3037 PURAC ASIA PACIFIC PTE LTD 61

3022 SANDVIK SOUTH EAST ASIA PTE LTD 4

3014 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD IFC

2932 SIAL CHINA 2012 65

3047 SIDEL GROUP 13

3028 SYSTEM LOGISTICS SPA 25

3046 TECSIA LUBRICANTS PTE LTD 2

3024 THAIFEX - WORLD OF FOOD ASIA 2012 70

3057 TNA AUSTRALIA PTY LTD 15

3034 UNITECH INDUSTRIES LTD 49

3032 URSCHEL ASIA PACIFIC PTE LTD 47

3062 VIETFISH 2012 76

3029 WACKER CHEMIE AG 45

3042 WENGER 31

3054 WOLF VERPACKUNGMACHINEN GMBH 39

3038 YAMATO SCALE CO LTD 63

3039 3M TECHNOLOGIES (S) PTE LTD 10

3052 BASF OBC

3030 BENEO ASIA PACIFIC PTE LTD 55

3059 BRENNTAG ASIA PACIFIC PTE LTD 27

3031 CAMA GROUP 17

3056 CERMEX SIDEL GROUP 19

3053 CLEARPACK SINGAPORE PTE LTD 5

3026 CONNELL BROS 41

3044 DSM FOOD SPECIALTIES FC

3045 DSM FOOD SPECIALTIES 9

3035 EMPLOYMENT & EMPLOYABILITY INSTITUTE 6 & 7

3049 EVERGREEN PACKAGING 23

3041 FI ASIA 2012 80

3061 FIBERSTAR INC USA 11

3021 FLEXICON CORPORATION (AUSTRALIA) PTY LTD 1

3033 GRUNDFOS FOOD 3

3051 GUANGDONG WANTTONE FOOD CO LTD 30

2874 GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY 71 CO LTD

3025 HEAT AND CONTROL PTY LTD 33

6047 HEYI-PACKAGING EQUIPMENTS (GUANGZHOU) CO LTD 77

6036 IKA WORKS (ASIA) SDN BHD 75

3036 ISHIDA CO LTD 59

3063 KALSEC INC 51

3055 KEE SONG BROTHERS POULTRY INDUSTRIES PTE LTD 69

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ISO Standard For Safer Food Irradiation Geneva, Switzerland: A new ISO standard provides requirements for food irradiation, commonly used to improve quality and safety in food processing. The standard will benefit manufacturers, irradiation operators, regulators, customers and, ultimately, consumers.

The ‘ISO 14470:2011, Food irradiation – Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food’, not only provides requirements, but also guidance for meeting them.

Food irradiation is the process where food is exposed to ionising radiation in order to improve its safety and quality. It is intended to be used only on food that has been produced under good manufacturing practice (GMP) principles. The irradiation of food can be used for different purposes including control of pathogenic microorganisms and parasites, reduction of the number of spoilage microorganisms, inhibition of the sprouting of bulbs, tubers and root crops, extension of product shelf life or phytosanitary treatment.

Mariana Funes and Noelia Antonuccio, the two project leaders of the committee that developed the standard, comment: “ISO 14470 will contribute to confidence and transparency among the different stakeholders operating in the food sector and will help provide regulators and consumer representatives with improved information on products, enabling better choices.”____________________________________________________________ Enquiry No: 0200

INDUSTRY & MARKET

MARCH 2012 ASIA PACIFIC FOOD INDUSTRY

FoodXervices Appointed As Distributor For General Mills’SinGapore: FoodXervices, a food distributor based in Singapore has been appointed by General Mills Singapore as its foodservice distributor. This appointment adds the brands Betty Crocker, Old El Paso and Nature Valley to the company’s product line-up.

Popular in Asia, Betty Crocker’s products include the chocolate fudge brownie mix, blueberry muffin mix, Devil’s Food cake mix, and frosting.

Old El Paso, a producer of Mexican-style food, makes it easy for consumers to enjoy the fun and taste of Mexican meals made at home. The brand offers a range of specialties made from original Mexican recipes.

Nature Valley, which introduced the world’s first granola bar in 1975, has since added many flavours – all of which are made from wholesome ingredients.

“General Mills’ products add value to our current basket of products and provide an interesting mix to the foodservice products that we carry,” said Nichol Ng, MD of FoodXervices. _____________________________________________ Enquiry No: 0201

DKSH Opens Sales Office In Sri Lanka zurich, Switzerland: DKSH’s Business Unit Performance Materials, a specialty chemicals and food ingredients distributor, opened its first sales office in Sri Lanka on January 20, 2012.

This is part of an expansion into the Indian subcontinent and enables the Swiss-headquartered market expansion services specialist to extend its service portfolio to Sri Lanka.

The company is also investing in a confectionery and bakery innovation center in Mumbai, India, to deepen the company’s appli-cation expertise, develop cutting-edge business ideas, and formulate concepts that create opportunities for its clients and customers. The facility is scheduled for opening by the first quarter of 2012. This center will be the second research facility for the company in Mumbai.__________________________________ Enquiry No: 0202

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Brenntag Opens Head Office In India Takasago Invests In Manufacturing, R&D In IndiaSinGapore: Takasago International (Singapore), the regional subsidiary of Takasago International Corp, will invest US$10 million to set up a manufacturing and research facility in Chennai, India.

The Indian facility, which will start operations in the first quarter of 2014, is part of the company’s aim of developing key creation, application, sensory, R&D and manufacturing capabilities for flavours and fragrances customised for this region.

The investment comes at a time when the local government has earmarked the Chennai suburb along the Old Mahabalipuram Road for development into an industry integrated township.

Japan’s Mizuho Corporate Bank, Japanese engineering firm JGC Corp and Singapore industrial real estate developer Ascendas Group recently signed a Memorandum of Understanding with the Government of Tamil Nadu to develop this township.

Masayuki Mita, the company’s global headquarters senior VP, said: “Takasago has stepped up its focus in maintaining our position as a major industry player with a strong presence in the Asian region. The recent commitments are a promise to achieve our expansion plans in Asia.”

The facility, when fully operational, will become the headquarters for all of the company’s research, manufacturing and sales operations in India. ______________________ Enquiry No: 0204

MuMbai, india: Brenntag has opened its head office in Mumbai, India. This office represents the company’s continued commitment to invest in India and to ensure the company has ample room for its planned growth over the next few years.

At the inauguration of the office, Steven Holland, CEO of the Group, said: “India is a key market in Brenntag’s global strategy. By expanding our local presence in major cities like Mumbai, we are supporting our strategy of being the leading chemical distributor in both specialty and industrial chemicals. We already have a strong foothold in India and we expect to take advantage of the high growth potential in the Indian market.”

With in-house food & beverage and personal care technical application laboratories, the office offers value-added services to the company’s customers by meeting specific requirements for the formulation and customisation of various blends of ingredients and chemicals.

The head office has a space area covering 15,000 sq ft (1,393.5 sq m). and will have room for more than 100 employees. At present, there are 44 employees based at the office. ___________________________________________________ Enquiry No: 0203


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Unilever Sees Strong Growth In 2011london, uK: Unilever’s fourth quarter and full-year results for 2011 showed a turnover of E11.6 billion (US$15.3 billion) in the fourth quarter and E46.5 billion for the full-year.

Commenting on the company’s performance, CEO Paul Polman (above) said: “In 2011, we have made significant progress in the transformation of Unilever to a sustainable growth company despite difficult markets and an unusual number of significant external challenges.”

“Our overall performance was driven by our growth in emerging markets and the home care and personal care categories. We invested heavily in our brands and exit the year with positive momentum. In foods, whilst price increases have impacted volumes, we have grown in line with our markets and gained share in many of our key businesses,” he adds.

For Asia, Africa, Central and Eastern Europe, the region continued to grow ahead of the markets in the fourth quarter and achieved positive volume growth despite higher prices, challenging macro-economic conditions in many countries and sustained high levels of competitive activity. There was a double digit-growth in South Africa, Indonesia and Vietnam with continuing growth from India, Turkey and China. Japan continued to decline after the earthquake in the first half. Central & Eastern Europe growth, while better than the start of the year, remains muted._____________________________________________ Enquiry No: 0205 E

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SATS Signs Agreements For Beijing SinGapore: SATS has entered into a joint venture (JV) agreement with China Eastern Airlines, China Southern Airlines and Capital Airports Holding for Beijing Aviation Ground Services (BGS).

Separately, the company has also inked another JV agreement with Eastern Air Catering Investment, China Southern Airlines and Capital Airports Holding for Beijing Airport Inflight Kitchen Limited (BAIK).

Subject to the approval of the Chinese regulatory authority, the JV agreements will serve to renew the respective tenures of BGS and BAIK as well as introduce new joint venture partners, namely China Eastern Airlines and China Southern Airlines. As a result, the new shareholders will each own 30 percent of BGS and BAIK while SATS’ shareholding will be diluted to 28 percent, with the balance 12 percent being held by Capital Airports Holding.

____________________________ Enquiry No: 0208


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Multivac’s HPP Technology Gets Gold

in Cologne, Germany. The prize will be presented on March 27, 2012 at the Congress Center in Cologne.

‘We are delighted to be awarded the Gold Medal of the International FoodTec Award 2012. The award is a fantastic recognition of our work and it shows that MULTIVAC is among the leading suppliers in the area of high pressure processing of food’, says Dr Tobias Richter, responsible for the company’s HPP Division.

Together with its partner Uhde High Pressure Technologies, the company

has extended the development of the HPP process and holds several patents in this area. For the first time the secure processing of MAP packaged food is also possible thanks to various developments.

____________________________________________ Enquiry No: 0206

wolfertSchwenden, GerMan: The high pressure processing of packaged food is gaining in importance. In recent years, Multivac has further developed this technology in some areas, and for this it is being awarded the International FoodTec Award 2012 at Anuga FoodTec

Arsenic’s Presence Reflects Problem For FoodwaShinGton dc, uS: A recently published study by researchers at Dartmouth College has called into question the presence of arsenic in some organic products. While the study itself focused on infant formula, health bars and high-energy foods, the resulting interpretation of the findings failed to address the arsenic issue as a serious concern for all food production, the Organic Trade Association (OTA) points out.

“In fact, organic production practices are part of the solution to reducing the application of arsenic-laden herbicides, as well as toxic and persistent pesticides known to create health problems,” said Christine Bushway, the association’s executive director and CEO. She added: “These applications are prohibited in organic agriculture. Moreover, this is verified through third-party inspection and strict regulations.”

Past research has also confirmed the presence of hot-spots for arsenic soil contamination, as well as areas free, or nearly free of arsenic residues in soil. Any rice product destined for baby food or children’s food should come only from regions known to have arsenic-free soils. Prevention is a core principle of organic farming and food processing, and will drive the response to this new challenge across the organic food industry._____________________________________________ Enquiry No: 0207

BUSINESS NEWS

INDUSTRY & MARKET


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in fields such as marketing, sales, finance, engineering, as well as research and development.”____________________ Enquiry No: 0209

US$60M Investment In King Abdullah Economic Cityoffering trainings, internships and partnerships with local educational establishments and by focusing opportunities for Saudi women

dubai, united arab eMirateS: King Abdullah Economic City (KAEC) and Mars Saudi Arabia have joined to break ground on its Mars’ manufacturing facility in KAEC, Saudi Arabia.

The facility, which will begin operating by 2014 producing Galaxy and Galaxy Jewels, will be one of the largest chocolate factories in the Gulf Cooperation Council (GCC) region. Mars Saudi Arabia has made an initial investment of US$60 million with an additional US$150 million planned over the next 10 years. The facility will be built to LEED Green Building standards and will initially employ 60 associates on the project team with a further expected 300-400 associates once the factory is fully operational.

“Our long terms partnership comes to further prove that King Abdullah Economic City has the ability to attract leading companies from diverse industries from across the globe, and we are pleased to have Mars Incorporated establish their presence at KAEC’s Industrial Valley as the world’s leading confectionary”. Mr. Fahd Al-Rasheed, Managing Director and CEO of KAEC commented.

Mohamad Safi eddine, GM at Mars Saudi Arabia said at the launch: “Developing and nurturing Saudi talent is an important priority for Mars. We are going to invest in the Kingdom’s talented people through

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SOPHY’s Clean World breMerhaven, GerMany: In the framework of ‘SOPHY’, an EU-funded project, software is being developed which makes predictions about the safety, quality and shelf life of food.

Delicatessen salads are the test case being used to develop the system. The

project is coordinated by ttz Bremerhaven, a research service provider. There are a further nine national and international partners working in the area of salad and vegetable production, as well as food technology and software experts who are examining the traceability and management of food logistics. The three-year project was launched on February 9 and 10 this year in Bremerhaven.

With the help of the software, the salad manufacturer can test new products or plan their optimisation by means of virtual simulation. Product parameters such as ingredients, pH value or packaging type are entered into the software, which then calculates the potential growth of pathogenic germs and spoilage organisms as well as changes in product quality. In this way, food manufacturers can play through recipes without having to carry out complex laboratory analyses.

The target group of the project is above all the salad-processing industry, in particular producers of ready-to-eat and delicatessen salads (convenience food), as well as firms which are suppliers to the respective product sectors.

_________________________________________________________ Enquir No: 0210

Krafts To Complete Separation By Year

later this year, Kraft Foods will continue to report as one company. Organisational structures and personnel decisions will be finalised by mid-year. Both companies are expected to launch before the end of 2012. ____________________ Enquiry No: 0211

florida, uS: At the Consumer Analyst Group of New York (CAGNY) conference held on February 21, executives of Kraft Foods reviewed the company’s 2011 results and updated its plans to create two companies later this year.

All three of the company’s regions – Europe, Developing Markets and North America – are benefiting from a cycle of growth. In 2011, net revenues grew 10.5 percent globally. Focused investments in Power Brands, up eight percent, drove organic net revenue growth of 6.6 percent.

Irene Rosenfeld, chairman and CEO, highlighted growth in

developing markets, where net revenues rose 16.2 percent. Power Brands grew 17 percent, driving organic net revenue growth of 11.2 percent.

Ms Rosenfeld said that the company’s operating momentum will enable it to execute the separation of its businesses from a position of great strength. The North American grocery company, with roughly US$18 billion in sales, will retain the Kraft Foods name.

The global snacks company, whose proposed name will be announced in March, will have sales of about US$35 billion.

Until the companies separate

Irene Rosenfeld, chairman and CEO, Kraft Foods

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Exclusive Distribution Rights For Veredus Products SinGapore: MP Biomedicals has signed an agreement with Veredus Laboratories for exclusive distribution rights. This allows the company to distribute the range of molecular diagnostic products, the VereID Biosystem and VereFoodborne exclusively in Australia, Bangladesh, India and Vietnam. Utilising both PCR and microarray technologies in a single test, this platform can identify and differentiate multiple pathogens in less than two hours.

______________________ Enquir No: 0212

BUSINESS NEWS

INDUSTRY & MARKET

Kalsec Expands Korean Sales RepresentationMichiGan, uS: Kalsec, producer of spice and herb extracts, natural colours and antioxidants for the food, beverage and pharmaceutical industries, has partnered Korea’s Yee Yon Chemicals as their sole and exclusive distributor of Kalsec’s products to the Korean market, effective immediately.

Yee Yon Chemicals is an importer and distributor of ingredients for food and pharmaceutical applications. The company is headquartered in Seoul, South Korea, with facilities in Busan, South Korea.

______________________ Enquir No: 0214


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the event after the founding of joint venture German Dairy Asia, which will be their ASEAN sales office. ____________________ Enquiry No: 0213

SGC Organises First German Beer & Dairy Delegationevent on March 21 that involves a product showcase. In addition, Molkeri Ammerland and MuH will be having their first co-exhibition at

SinGapore: The service arm of the Singaporean-German Chamber of Industry and Commerce (SGC), DEinternational, is organising a delegation trip for German companies from the dairy and beer industry to Singapore. This is the first of its kind to be organised for the food industry.

Known as the ‘German Beer & Dairy Products Business Delegation’, the event is funded by the German Federal Ministry of Food, Agriculture and Consumer Production (BMELV). It is part of the German ‘Export Initiative’ programme, which supports the en-trance or expansion of German food manufacturers in foreign markets, and is executed by the German Chambers in each respective country.

The event will be held from March 19 to 22, 2012. The programme would include individual business matching of the delegate companies to potential business partners, with the highlight being a food-tasting

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Less Salt, Same TastenottinGhaM, uK: Food scientists have found a way of measuring how consumers register the saltiness of crisps, which could lead to ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University of Nottingham could lead to significant salt reduction in all snack foods.

The research, published in the Royal Society of Chemistry journal Food & Function, follows an investigation into how salt is released from crisps into the mouth.

Dr Ian Fisk, a lecturer in the Division of Food Sciences, said: “The ‘salt burst’ from crisps is only released into the mouth 20 seconds after chewing begins. This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected. Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow. This would mean that less salt would be needed to get the same amount of taste.”

Salt release is complicated and the panel of 10 tasters were chosen for their ability to eat repeatedly ‘under instruction’.

Working with Xing Tian, a Masters Project student, Dr Fisk brought together the consumer panel of food tasters to chew crisps a prescribed number of times and hold them in their mouths for 60 seconds. The crisps were then swallowed as normal.

By taking tongue swabs and analysing the results on equipment capable of detecting sodium content, they were able to monitor the salt levels as they peaked and troughed. Salt in crisps sits both on the surface and is embedded in the surface oil. So the salt has to be physically separated from the crisp bolus (chewed material), solubilised in the saliva and then moved to the salt receptors in the tongue for the brain to register the taste before being swallowed.

Dr Fisk said: “After 20 seconds we detected a peak in saliva salt concentration. The panellists confirmed that they too detected an increase in salt perception at around this time.”

_______________________________________________________________ Enquiry No: 0215

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Iron Absorption Mechanism Identifiedcalifornia, uS: A study conducted by Children’s Hospital Oakland Research Institute (CHORI) senior scientist Elizabeth Theil, has revealed the existence of at least two independent mechanisms for iron absorption from non-meat sources, and a potential treatment for iron deficiency.

Dr Theil’s discovery of an alternative mechanism for iron

absorption from vegetables and legumes may provide the key to helping solve iron deficiency by providing an alternative, affordable, and readily avai lable source of iron.

In The Journal of Nutrition, Dr Theil and her colleagues demonstrate that there is an alternative mechanism for the absorption of ferritin, a large, protein-coated iron mineral rich in

legumes, in addition to the more well-known mechanism for iron absorption of small iron complexes like those found in iron supplements.

In the human study, traceable iron in ferritin was consumed by volunteers with a 9:1 ratio of unlabelled, non-meat iron dietary supplement, or with hemoglobin, with the type of heme iron in meat, to see if the two types of iron competed with ferritin iron for the same absorption mechanism. In each case, the iron competitor had no effect on the iron absorption from ferritin.

In addition to potentially being safer, causing less irritation to the intestines, absorption of iron as ferritin is easier for the intestine. The iron found in meat and non-meat iron supplements enters the intestine from food one iron atom at a time. Each entry step requires the intestinal cells to use up energy. When the intestine takes in a single molecule of ferritin, however, it gets a thousand atoms inside that one ferritin molecule, making iron absorption that much more efficient.

While further studies are needed to elucidate the exact mechanism of ferritin absorption, in the mean time, the results demonstrate that ferritin-rich foods such as legumes can provide a significant source of dietary iron for those in the greatest need of increasing their iron consumption.

______________________ Enquiry No: 0216

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For f iscal year 2012, the company is confident it will meet previously issued revenue guidance of approximately US$74 million to US$78 million.____________________ Enquiry No: 0217

Increased Demand For Glazed Fruit & Nectar

Due to the continued pressure from rising production costs, we have not yet resumed cooperation with our OEM factories for the production of concentrate pulp products,” added Mr Yu.

daqinG, china: China Nutrifruit Group, a producer of premium specialty fruit based products in China, saw an increase in demand for its glazed fruit and nectar products, which grew by 78.4 percent and 25.6 percent respectively. Details of the company’s performance for the third fiscal quarter ended December 31, 2011, were published in mid February, this year.

Despite the growth, the company saw a decrease in gross profit by 55.3 percent year on year, to US$4.6 million, due to increasing costs in raw materials and labour. Net sales decreased 2.4 percent year-over-year to US$21.6 million.

“During the third quarter of fiscal 2012, we experienced a decline in revenue, gross margin and net income largely due to significant increases in raw material prices and labour costs that occurred in our production season. However, due to our strong customer relationships, we were able to raise our average selling prices and pass on part of the increase in production costs to our customers,” commented Yu Changjun, chairman and CEO of the company. “We experienced strong demand for our glazed fruit and nectar products which increased 78.4 percent and 25.6 percent respectively, year-over-year, partly offsetting loss of sales from our concentrate pulp products.

CHINA FOCUS

FlexiFruit, ASIA PACIFIC FOOD INDUSTRY, 124 x 200 mm, CC-en24-AZ010_01_12

krones FlexiFruit – doses fruit chunks as if they’re hand-picked.www.krones.comAnuga FoodTec 2012 Cologne, 27 – 30 MarchHall 6.1, Stand B020/C029

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PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY MARCH 2012

Ashland Specialty Ingredients: Healthier Fried FoodsA reduced-fat solution for fried foods that promises good taste and texture is the aim of Ashland’s Benecel MC and HPMC. According to the company, the products can improve texture and

mouthfeel of meat alternatives to create healthier fried foods. Formulating with the ingredients allows minimising cooking

oil pickup during frying, and reduce oil penetration during cooling, resulting in reduced overall fat content. The reversible thermal gelation property of the HPMC helps chefs create moist, crisp, healthier fried foods.

Veggie burgers and meat substitutes are a source of protein for consumers who prefer an alternative to traditional meat. The thermal gelling properties of the MC variety allow formulators to create low-fat meat products.

_______________________________ Enquiry No: P221

Ingredients

Beneo: Shelf Stable Rice BranBeneo ’s op t imised shelf stable rice bran, RemyLiVe, offers food producers a quality, stable product that encompasses a range of nutritional and func-tional benefits.

I n a d d i t i o n t o being hypoallergenic,

wholegrain, gluten-free and rich in anti-oxidants and phytosterols, the rice bran also improves the structure, shelf-life, texturisation and machinability of food products.

Key applications for the ingredient include cereals and bars, baked goods and meat. In cereals, it can allow whole-grain claims and enhances as well, improved bowl-life and crunchiness. Increased benefits can also be achieved by combining it with other functional ingredients.

_______________________________ Enquiry No: P220

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PRODUCT HIGHLIGHTSMARCH 2012 ASIA PACIFIC FOOD INDUSTRY

Ingredients/Equipment & Services

Flexicon: Bulk Bag ConditionerThe Block-Buster Bulk Bag Condit ioner by Flexicon loosens material that has solidified in bulk bags. It features two hydraulic rams and contoured end plates, which presses opposing sides of the bags, loosening solidified material, enabling bulk bag un-loaders to discharge it through bag spouts.

A cantilevered I-beam with motorised hoist and trolley allows loading and unloading of bulk bags without the use of a forklift. The bag can also be raised and lowered using the hoist, and rotated manually, for conditioning at any height on all sides.

_______________________________ Enquiry No: P223

Lycored: Natural Fruity RedLycored has developed a range of natural, vegetarian red and orange colours with non-migrating properties for fruit preparation. The line is based on both tomato lycopene and natural beta-carotene, and covers a spectrum of colour possibilities ranging from red to yellow.

The colours are extracted from carotenoids, which are seen as alternatives to synthetic colourants due to their natural antioxidants benefits. The colours are created using a technology that is compliant with Kosher and Halal laws.

Tomat-O-Red formulations are based on tomato lycopene and offer a stable, natural colour, with processing parameters of prolonged high temperature, light exposure and pH and with no adverse reaction to Vitamin C, making it an ideal colourant for red fruit preparations.

_______________________________ Enquiry No: P222

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SABETHA, KANSAS USA 785-284-2133 [email protected]

USA BELGIUM TAIWAN BRASIL CHINA TURKEY

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PRODUCT HIGHLIGHTS ASIA PACIFIC FOOD INDUSTRY MARCH 2012

Equipment & Services

Baker Perkins: Shaped & Embossed LollipopsBaker Perkins’ ServoForm lollipop depositors handle up to four different components independently, right up to the point at which the product is formed, and this gives additional scope for end product variation. The selection includes clear products with hard or soft centre-fills; two, three and four colour lollipops with stripes and swirls, plus side-by-side and layered products.

An array of flavour profiles adds even more potential to the blend of options to tempt the consumer - tastes support the visual attraction of the product, and provide new experiences. The lollipop plants are automated from ingredient mixing to stick placing and ejection of the cooled product. Multi-functional lines for the production of flat lollipops and hard candies can also be supplied.

_______________________________ Enquiry No: P226

Theegarten-Pactec: Horizontal FlowpackTheegarten-Pactec has developed a machine range for packaging small pieced confectionery items. The horizontal flowpack machine FPH5 for hard candies and other preformed products, is able to process up to 2,000 articles per minute.

The confectionery items are wrapped in fin seal pillow packs. Due to its modular design, consisting of one basic machine and variable main components, the FPH5 can be tailor-made to suit the requirements of the individual customer. Later amendments or upgrades of the machine are easy to implement.

_______________________________ Enquiry No: P224

DuPont: Insights In Lactic Acid BacteriaScientists have contributed to a handbook on lactic acid bacteria, the key microorganisms in probiotics and fermented foods. Edited by DuPont, scientists Sampo Lahtinen and Arthur Ouwehand together with professors Seppo Salminen and Atte von Wright, the fourth edition of Lactic Acid Bacteria is of interest to those working with lactic acid bacteria.

The 800-page reference book covers basic and applied aspects of lactic acid bacteria and bifidobacteria, including discoveries, revised taxonomy, food technology applications, probiotic functioning, health, legislation and applications.

Among the scientists on the author list are Willem de Vos, Gregor Reid, Lorenzo Morelli, Ingolf Nes, Douwe van Sinderen and Hanja Szajewska. Two more of the company’s scientists, Rodolphe Barrangou and Anna Lyra, have co-authored two of the chapters.

_______________________________ Enquiry No: P227

Goudsmit Magnetic Systems: Metal Removal Goudsmit Magnetic Systems presents a set of clean-flow magnets. Both the standard

and the rotating clean-flow magnets will not include welded seams in the design, which allows for a smooth finish and prevents the formation of bacteria. The Ra values between 0.05 and 0.3 will ensure that the finest iron dust will be removed from powders.

The door includes a quick release between the extractor and magnets, as a result of which the former will always be pulled outwards as well. This will prevent the extractor from remaining in the product flow during magnetic cleaning and iron getting back into the product.

Clean-flow magnets come in standard, automatic cleaning and rotating versions. Such magnets can be supplied with a metal detector, so the product will be checked right before loading or packaging and there would not be any metal particles left behind.

_______________________________ Enquiry No: P225

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Enquiry Number 3025

PACKAGING & PROCESSING

For more information,ENTER No: 0240

UP to your elbows in grimy mess? Walls, bench tops, range hoods, stainless steel appliances, tiles and other surfaces that have a build up of oily residue can be very diffi cult to clean.

When it is necessary to manually scrub hard surfaces in a food facility, many of us still reach for a metal scourer. Metal scourers can be made from mild steel, galvanised steel, stainless steel and even copper. They are highly abrasive, durable and easy to rinse, but food safety experts agree that metal scourers should never be used in an area where food is handled.

Interestingly, if you clean a stainless steel surface with ordinary ‘steel wool’, it will develop rust marks. This is due to a chemical reaction that occurs on the surface between the stainless steel and tiny fragments of carbon steel that have been left behind after cleaning.

Similarly, cleaning a stainless steel surface with a sponge or brush that has previously been used to clean carbon steel causes corrosion.

Rust spots on food equipment can be a food safety problem, but fragments of metal in a food handling area are an even more serious concern.

SMALL & DEADLYMetal scourers gradually break down during vigorous scrubbing. Loosely woven stainless scourers create fragments that can be one or two cm in length with sharp edges and ends. The fragments are often curved or hook-shaped.

Small fragments of material in food handling areas can, and do, find their way into food. Metal detectors, X-ray equipment and magnetic separation devices should not be relied upon for detecting or removing small contaminants, particularly wire-shaped pieces which may be oriented in the food such that only a small area presents to the detecting device.

Metal fragments in food can cause mouth injuries, and if swallowed, can lodge in the stomach, small intestine or large intestine. Once inside they have the potential to perforate the wall of the digestive tract.

NON-METAL ALTERNATIVESAlternatives to metal scourers are available. Non-metal scourers are usually made from nylon fi bres coated in abrasives. Light, medium and heavy-duty scourers offer a range of scouring attributes and open-mesh models provide good rinse characteristics.

Food safety experts agree that metal scourers should never be used in an area where food is handled. By Karen Constable, HACCP International

Effective But Dangerous

Metal Scourers:

Like metal scourers, nylon scourers also release fragments during vigorous scrubbing, however these pieces are typically much smaller than stainless steel scourer fragments, and tend to be straighter.

Although the pieces may be rough, they have no sharp edges, so they are less likely to cause injury to the mouth or digestive tract. Nylon is an extremely inert material, and if ingested is thought to pass through the body without causing harm.

There are a number of certifi ed food-safe scouring products which are effective and have been closely examined in terms of their risk profi le.

Nylon scourers also release fragments during vigorous scrubbing, however these pieces are typically much smaller than stainless steel scourer fragments, and tend to be straighter.

3M


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Enquiry Number 3050

Matcon 3050.indd 1 2/15/12 12:02:22 PM


Understanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers. By Val Cureton, marketing communications manager, Delta Trak

Sanitisation Toolbox

Food Safety:

POOR sanitisation within the food establishment could lead to disease, illness or even death. This in turn would most probably lead to loss of customers, loss of reputation, lawsuits, fines and possible business closure.

Lack of proper sanitation procedures or tools can also result in failure to meet food safety regulations, legislation or inspections that in turn could

cost the company its license or significant funds to rectify regulatory citations.

AssoCiATeD CosTsCosts associated with a food establishment’s sanitation policy & procedures include equipment, materials, training, and inspection fees. Special sanitation equipment may be required that must meet set standards established by state

and local rules and regulations. Monitoring equipment must be on hand to ensure equipment compliance.

T h i s m a y i n c l u d e thermometers, test strips and papers, and chemical indicator strips. Chemical sanitisers such as chlorine, iodine or quaternary ammonium compounds need to be purchased and maintained. In addition to equipment and materials, establishments must provide ongoing training to its employees on the proper sanitation procedures and pay for and comply with periodic inspections.

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CleAn Vs sAniTiseDCleaning removes debris such as food particles, but sanitising is the process of taking a clean item and reducing the level of microorganisms to a safe level. There are four basic groups of items that need sanitisation: employee hands, food contact surfaces and tools, hand contact surfaces, as well as tools and items that are most susceptible to bacterial growth.

Food handlers must not only frequently wash their hands, but should also use hand sanitising solutions developed using appro-priate safe ingredients, as they will likely come in contact with food during the course of the day.

All surfaces or tools that come into contact with food must be sanitised.

Food borne disease in a food establishment is easily transmitted by human contact. Infected persons handling food or food containers can easily con-taminate food. Personal hygiene and the sanitisation of items that food handlers touch is also a very important sanitisation area to have a plan for.

Any contact surfaces touched by the human hand should be sanitised. These types of items include facets, door handles, switches, cupboards, drawers and dispensers.

Wi th in a food ser v ice establishment, there are areas and tools that are more susceptible to bacterial growth. These items need attention to sanitisation. Examples of these types of tools or equipment are

cleaning and trash equipment such as mops, towels, scrubbers and trash containers.

When To sAniTiseThe frequency of sanitising is an important component of an establishment’s food safety plan. Some items may need sanitation on a constant per use basis, whereas other equipment might need sanitising on a daily, weekly, monthly or even quarterly basis.


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Work surfaces, such as cutting boards used to cut meat and poultry, need to be cleaned and sanitised immediately after use. Thermometers used to test food should be sanitised after each use.

Other items such as meat slicers or grinders using the same type of raw meat must be sanitised throughout the day or at least every four hours according to a report by the United States Department of Agriculture.

However, if the equipment is being stored and used in a room at 41 deg F, that equipment can be sanitised every 24 hours. An established set of rules for the sanitisation of all equipment coming into contact with food should be documented and communicated to al l food service personnel.

MeThoDs & MeChAnisMsThe basic process steps involved in sanitisation are:• Pre-cleaning Remove, scrape and rinse to

remove loose food or dirt• Wash Use detergent solutions to

remove food that is stuck or dirt

• Rinse To remove food/dirt and

detergent• Sanitise To kill attached surviving

bacteria and viruses• Air Dry T h e s a n i t i s a t i o n s t e p

i s a c c o m p l i s h e d b y using either a thermal or chemical approach. The thermal approach uses very hot water or steam at a specific temperature and specific contact time.

T h e t h e r m a l o r h e a t sanitising method for food

utensils and equipment can be used in both a manual or mechanical warehousing set-up. Manually sanitising equipment requires that the hot water must be 171 deg F or above and the equipment must be immersed for at least 30 seconds.

When using the heat method in mechanical warehousing equipment, the sanitising rinse must fall between 180 and 194 deg F. Thermometers or thermolabels should be on hand to routinely check the temperatures.

Using chemicals to sanitise equipment can be accomplished by either submerging the equipment in, or brushing, or spraying an appropriate sanitising solution on the equipment.

The solution must be an approved solution and the equipment must be exposed to the solution at a set temperature for a set time. These vary depending on the type of solution used. The most common sanitising chemicals used in the food service industry are Chlorine, Iodine and Quaternary Ammonium Compounds.

Typically, chlorine sanitisation requires exposure for seven

CheMiCAl effeCTsThere are certain conditions that can reduce the effectiveness of the sanitisation process. Some sanitisation chemicals will kill any type of microorganism, whereas others are more selective in which microorganisms they can kill.

Food establishments should read the manufacturer’s label for the appropriate solution. Physically, a surface must be clean in order to be sanitised. Equipment that is not clean cannot be sanitised therefore thorough cleaning prior to sanitisation is vital.

The concentration of solution is important as the use of too

seconds at a temperature of 100 deg F. There are some variations depending on pH factors. Solutions that contain Iodine are called iodophors.

Equipment sanitation with this solution requires exposure for 30 seconds at a temperature between 75 and 120 deg F. Quaternary Ammonium Compound is another chemical solution used in the food industry. This chemical requires equipment to be exposed for 30 seconds at a temperature above 75 deg F.


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little chemical will result in not killing the microorganisms to a safe level and using too much concentration could lead to waste of materials and possibly corrosion of equipment.

Chemicals should be used with water temperatures between 75 and 120 deg F to be the most effective. Higher temperatures should be avoided as the chemical’s effectiveness is lost with evaporation.

Each of these issues can be avoided with strict adherence to the chemical manufacturer’s labels.

Tools for fooD hAnDlersThere are a variety of sanitisation tools available to food handlers including chemical concent-ration test papers and strips,

alcohol wipes, thermo-labels and thermometers.

Also available are tools to confirm temperatures in dishwashers and ware washers. These types of tools may include thermometers or thermo labels.

A re-useable option is a dishwasher thermometer with an LCD display that can also be used to monitor the appropriate temperature. These types of thermometers are also available with protective holders to shield the LCD display from water spray and allow for easy readings.

Also available for use in sanitising thermometers are alcohol wipes. As thermometers are used in the cooking, testing and monitoring of food they must be sanitised between

each use so as to avoid cross contamination.

GeAreD for sAniTisATionUnderstanding the importance of sanitisation, as well as the methods and tools involved in the process is vital for all food handlers.

Food establishments need to ensure that their food safety plans address sanitation with specific rules on what and when to sanitise.

Additionally, they need to provide thorough training on the thermal and chemical methods involved in sanitation and tools used to test and monitor these processes.


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Consumers around the world are increasingly concerned about the safety of synthetic food colourants and are encouraging food manufacturers to take on the difficult task of replacing them with natural colouring ingredients.

The food colour industry must find or devise natural colourant formulations that have sufficient stability for a broad range of food applications.

Recently, the European Union (EU) required warning labels on foods and beverages containing any of the ‘Southampton Six’ synthetic food colours, which include colourants used to obtain red hues. Moreover, a US Food and Drug Administration rule effective January 5, 2011, required all foods containing cochineal to declare the ingredient on the consumer food label.

In addition, some consumers are cognisant of sustainability o f the env i ronment ; and so, prefer products whose productions positively impact

this concern. The consumers are opting for natural-derived, instead of artificial additives. Food manufacturers can develop colour products to meet this trend by using natural-derived colour additives to replace artificial counterparts.

This review is focused on the use of stabilised anthocyanins as a viable replacement for select synthetic red colourants. Based on results from our formulation, stability studies and applications testing, there will be a description on product characteristics and suitable applications for anthocyanin colourants that are available as substitutes for certified red colourants.

The DefiniTion of AnThocyAninsAnthocyanins are a class of plant-derived colours commonly found in fruits, tubers, leaves and flowers. These water soluble pigments occur as mixtures of isomers in various types of plant matter, juices and extracts and it

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Based on results from studies and applications testing, there will be a description on product characteristics and suitable applications for anthocyanin colourants that are available as substitutes for certified red colourants. By George Kean, director R&D applied colors technology, Kalsec

Natural Colouring:

Redalert!

Copigmentation is often associated with an increase in pigment stability. Phenolic compounds can also improve the stability of colourants by acting as radical scavenging antioxidants. Food manufacturers need more highly stabilised anthocyanin colours for use in food applications.

OH

HO

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R2

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is these substances, containing mixtures of anthocyanins, rather than single anthocyanin compounds that are generally used as colourants.

A generalised structure for these flavanoid derivatives is shown in Figure 1. They are used to some extent in foods as colourants, but stability concerns, cost and other issues limit their efficacy. Anthocyanins degrade in the presence of light and heat and oxidising substances.

Critically, these pigments reversibly go through a number of structural changes in relation to pH shift. This phenomenon has major influence on colour due to hue variation from red to blue. This in extension will vary in their stability and accelerate colour degradation.

These characterist ics are problems for food technologists. When certain combinations of substitution patterns are allowed, these orientations can permit a stabilising interaction particu-larly within its B ring structure (Figure 1). This is commonly referred to as intramolecular copigmentation.

R1 = H, R2 = H: Pelargonidin (Pg)R1 = OH, R2 = H: Cyanidin (Cy)R1 = R2 = OH: Delphinidin (Dp)

R1 = OCH3, R2 = OH: Petunidin (Pt)R1 = OCH3, R2 = H: Penonidin (Pn)R1 = R2 = OCH3: Malvidin (Mv)

R3 = -PH: AnthocyanidinsR3 = -Glycoside: Anthocyanins

Figure 1: Structure of common anthocyanidins and the equivalent anthocyanins.

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INGREDIENTS & ADDITIVES

The ReseARchResearch was conducted in the area of replacing certified red colourants with more label friendly natural-derived colourants in food formulations.

Although this task was challenging, it was met with careful experimental design and application testing. In the pursuit of this undertaking, research scientists have screened a large number of anthocyanin extracts from various botanical sources in an effort to find the most stable pigments with the appropriate colour hues for targeted food applications.

These commercial extracts were profiled based on the follow-ing botanical parts: fruits, leafy vegetables, tubers, and grains. Overall, cyanidin, petunidin, pelar-gonidin, and peonidin were the four predominant anthocyanins, with either monosaccharide or disaccharide substitution and varying acylation.

This screening phase was critical in order to ascertain the anthocyanins’ profiles of the various plant extracts and the different levels of acylation within the pigment configuration. The stability and strength of the red hue is related to the level of acylation of the anthocyanin. More acylation corresponds to better stability. The effect of adding select plant compound as stabil ising agents and/or blending fruit & vegetable extracts on anthocyanin stability, has also been examined.

AnThocyAnins: sTABiliTy & ApplicATionsAt < 2 pH, anthocyanins usually showed an intense red colour. With increased pH to a typical beverage pH of ~3.2, the red expression decreases, but retained high red hue intensity. With further pH increase, the

colour degrades, resulting in a bluish hue.

Since acylation affects the pH at which these changes occur, the careful selection and blending of acylated anthocyanins, can provide the food industry with acceptable colour in select applications up to pH 4.5.

The scientists have leveraged their knowledge of the individual pigments in combination with their antioxidant experience to develop the optimum blends to strengthen stability across a range of applications, with a natural label.

of hue, colour specification and stability of the different anthocyanin colourants. An evaluation was carried out on a combination of anthocyanin standalone colourants and blends for specific product applications.

chARAcTeRisTics & sTABiliTy DATAAnthocyanin based food colours are available in a range of hues including pink, red, reddish orange and purple. The light stability of anthocyanins will vary by application and pH. Very

These colourants can be used in non-alcoholic and alcoholic beverages, fruit concentrates, tomato sauces, sauces, yoghurt and confectionery. These blends contribute to greater heat and light stability, and are less vulnerable to heat degradation in typical food processing conditions.

In addition, anthocyanins’ stability at low water activity makes them a good option for dry-mix beverages and confections. Nevertheless, they are generally not recommended for dairy-based beverages because of the change to bluish hues at such higher pH matrix as shown with black carrot in skim milk at varying pH.

Currently, the food colour industry provides a vast variation

good stability is exhibited in confectionery and in products with protective packaging. The Durabrite formulations are recommended for sauces and beverages exposed to light.

Anthocyanin colours exhibit the best stability at pH 2.0 - 4.5 and are recommended for use in select beverages and foods within this range.

colouR sTABiliTy The anthocyanin products were tested against a commercially available black carrot for colour stability under pasteurisation. Tests were conducted in a beverage at a pH level of three. As shown in Figure 2, all samples performed better than the

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Optimum blends to strengthen stability with a natural label can be used in sauces.


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commercially available black carrot, which lost more than 40 percent of its strength through pasteurisation.

heAT & liGhT sTABiliTy The anthocyanin colours were tested against a commercially available black carrot from another supplier for heat stability. Tests were conducted in a beverage base with a pH level of 3 and were held at 50 deg C for fi ve hours. The Antho Red 45-1 and Antho Red 54-1 indicated that beverages coloured with these products have a longer shelf life. It also demonstrated light stability.

Go nATuRAlAlthough naturally derived red hues for foods and beverages are also achieved by the utilisation of carmine, it is non-kosher and this can create major issues for some consumer products.

Anthocyanin pigments from fruits and vegetable will provide pink, red, and violet colors that can be the preferred alternative. The fruit and vegetable blends are highly recommended due to their better heat and light stability

Figure 3: Colour retention after beverage heat treatment in the oven.

% ColourRetained 37.7

A

60.4759.7

49.63

40.97

B C ED

70

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40

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Figure 4: Half life of black carrot products in model beverage base subjected to light in Caron light box conditions.

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A - Commercial Black Carrot D - Durabrite Antho Red 54-1B - Durabrite Antho Red 4-1 E - Durabrite Antho Red 64-1C - Durabrite Antho Red 45-1

Figure 2: Colour retention after beverage pasteurisation

% ColourRetained

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compared to other products that are commercially available.

T h e r e a r e c o n t i n u e d misconceptions that naturally derived colors are signifi cantly inferior to synthetic colours; however, with the expansion of colour technology, there is continuous improvement for natural pigment stability.

It should be noted that while synthetic colours are reputed to be more robust, they can also be

subjected to degradation during processing, exposure to heat, light, and ingredient interactions. It is imperative to remember that when considering using, naturally derived red colours to work with a company that focuses on natural products and has a track record in stabilising natural colours.

A - Commercial Black Carrot D - Durabrite Antho Red 4-1B - Durabrite Antho Red 45-1 E - Durabrite Antho Red 64-1C - Durabrite Antho Red 54-1

A - Asia Source A D - Europe Source B B - Europe Source A E - Europe Source CC - Middle East Source F - Asia Source B

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Although the most commonly promoted source of Omega 3 fatty acids is found in fish, consumers can also look to vegetarian alternatives that are available. By James Betz, MD, Biotivia LLC

Omega 3 supports cognition, memory and learning. It can reduce the effects of age-related conditions, improve mood and support brain health. While people are conscious of the need to have a good diet and fit body, many take the health of our brain for granted.

However, anybody who has witnessed the terrible effects of aging will know that healthy brain function is fundamental to a good quality of life.

Many people have read the reports about Omega 3 and brain health, and rely on this supplement to help protect their cognition and independence.

The value of Omega 3 in cardiovascular health is also recognised by the medical profession and the FDA. In the journal Science Daily, James O’Keefe, MD, a cardiologist from the Mid America Heart Institute in Missouri, US, cites the results of several large trials that demonstrated the positive benefits associated with Omega 3 fatty acids, either from oily fish or fish oil capsules.

“The most compelling evidence for the cardiovascular benefit provided by Omega 3 fatty acids comes from three large controlled trials of 32,000 participants randomised to receive Omega 3 fatty acid supplements containing DHA and EPA or to act as controls,” explains Dr O’Keefe. “These

trials showed reductions in cardiovascular events of 19 percent to 45 percent. Overall, these findings suggest that intake of Omega 3 fatty acids, whether from dietary sources or fish oil supplements, should be increased, especially in those with, or at risk for coronary artery disease.”

In one Italian trial, researchers conducted a major clinical study in 11,324 patients with a recent myocardial infarction. Treatment of one grm per day of Omega 3 fatty acids reduced the occurrence of death, cardiovascular death and sudden cardiac death by 20 percent, 30 percent and 45 percent respectively. These beneficial effects were seen from three months onwards.

Fishy BusinessThe benefits of Omega 3 have long been promoted as playing a vital role in health and wellbeing. The most commonly promoted source of Omega 3 fatty acids has been from the consumption of oily fish, but recent studies and a growing battery of evidence suggests that this may not be the right way to get a daily dose of these essential fatty acids.

Over the last few years, more farmers are adding corn and grain to cattle feed. Although this fattens up the animals quickly and is highly profitable for the meat producers, it lessens the effect of their natural diet – grass – and reduces the amount of

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Omega 3 produced. So to compensate for declining Omega 3 levels in livestock, fish has been promoted as the best source of Omega 3.

However, changes in how fish are produced in corporate fish farms are severely impacting the quality, safety and nutrition of farmed fish. To compound matters, the USDA and FDA recently approved a switch from natural Salmon to a genetically modified variety of fish that grows almost three times as fast, but has not been used for food nor tested for safety on a large human population yet.

Ocean fish, although better than farmed fish, represent a small fraction of the supply of fish oil and suffer from high rates of contamination with heavy metals, pesticide residues and highly toxic chemicals that now pollute every one of the world’s oceans.

Independent testing of fish oils, even the more expensive and well-known ones, has shown that samples were contaminated to one degree or another. In addition, some people have religious restriction, dietary constraints, or just do not like smelling fishy.

The Omega 3 from fish is difficult for some people to digest and utilise effectively. Fish oil contains about 35 percent saturated animal fats. Fish oil is not an antioxidant and quickly becomes rancid. Even though some fish oil supplements contain the antioxidant astaxanthin, the concentration is so low as to be of no significant antioxidant effect, contrary to claims made by fish oil suppliers.

Fish oil suppliers go to great lengths to convince you that their products, unlike their competitors, are safe. The fact is that most fish oil comes from a few E

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The most commonly promoted source of Omega 3 fatty acids has been from the consumption of oily fish


Flax seed seems to modulate estrogen and other hormones, and appears to affect endocrine function. Flaxseed oil must be immediately refrigerated to prevent it from becoming rancid. It requires special packaging because it is easily destroyed by heat, light, and oxygen. If left for more than a few weeks on a store shelf or out of the fridge it will become rancid and harmful rather than healthy to consume.

large corporate processors who sell to virtually all supplement companies. The supplement companies themselves have very little control over the quality or purity of the oil they purchase.

Do not simply accept the claims of the fi sh oil supplement sellers. Do your own research. Use the Internet to inform yourself of the safety, health benefi ts and the pros and cons of fi sh oil.

KRiLL ThRiLLKrill (Euphasia superba) is a tiny shell fi sh that forms the base of the marine food chain. Krill is not an infi nite resource. Supplies have fallen by 80 percent.

Many people think of krill as a vegetable or plant, but it is a small invertebrate animal like a tiny shrimp. Krill is a major component of the diet for penguins, seals, whales and small fi sh. In fact krill is the essential link in the food chain between plankton and the protein requirements of fi sh.

FLAXseeD OiL ChALLenGesFlaxseed contains Alpha-linolenic acid (ALA) fatty chains. The human body can turn ALA into DHA, however, the effi ciency is low and the majority of ALA is eliminated in the process. Another reason to avoid fl axseed is that it goes rancid quickly when exposed to light or air.

One advantage fl axseed has over other vegetable sources of Omega 3, however, is that it is low cost; therefore sellers of fl axseed oil can make higher profi t margins.

Flaxseed may slow down the rate at which the body absorbs other nutrients including the vitamins A, E and D, and possibly some B complex vitamins.

Importantly, there is no DHA in flaxseed oil. Flaxseed only contains ALA, which has not shown effectiveness as a cardio-protective agent. Many people are not able to convert the ALA into EPA and DHA, the forms the body is able to use. Over 95 percent of the ALA from fl axseed oil is lost in the conversion process.

According to the study published in the American Journal of Clinical Nutrition, fl axseed oil was also found to be much less effective against infl ammatory conditions. Generally, fl axseed oil has been considered to be an anti-infl ammatory agent.

Allergies to fl ax seed oil can result in serious, even critical, reactions. Some fl axseed allergies may be a result of the industrial solvents used to extract most fl axseed oils.

Most doctors caution that pregnant women should not take fl axseed oil. This caution may well apply to men as well due to the endocrine effects.

VeGeTARiAn ALTeRnATiVesSay goodbye to mercury, PCBs, dioxin, and rancid fish oil. There are a few companies who are now producing potent Omega 3 supplements that are made from 100 percent safe, healthful, natural, vegetarian sources.

They do not use fi sh, krill or fl axseed oil. Instead they use only clean fresh water Algae or Seaweed. Another benefi t

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of these supplements is that they contain no contaminants or GMOs. Some of these products also add antioxidants such as Cranberry oil, Salba oil, Resveratrol, Green Tea Extract or other benefi cial polyphenols. So the Omega 3 supplement can now also double as a potent synergistic antioxidant.

Unlike fi sh oil capsules which are usually made from animal sources and are permeable to oxygen and light, the liquid capsules which these companies use are vegetarian and protect the contents from light and oxygen. This extends the shelf life and preserves the potency of the Omega 3s. There are now safe, potent and affordable options in the marketplace that provide a full complement of Omega 3’s without the substantial risks of fi sh, krill or fl axseed oil.


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Urschel Asia Pacific Pte. Ltd. • 10 Tagore Lane, Singapore [email protected] • Tel: +65-6254 7757 • Fax: +65-6554 4733®Urschel and TranSlicer are registered trademarks of Urschel Laboratories, Inc. USA.

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Trends within the food industry, as with all other sectors, can be fleeting. However, going beyond such trends are companies who have managed to establish themselves in the product environment, becoming a part of the consumers’ daily lives.

One of the categories of trends that has held strong is health, where functional ingredients aid in benefiting the well being of

the consumer, such as a healthy digestion. Food products with digestive health benefits were introduced to the Japanese market in the 1980s and its positive effects became known around the world later.

There is a wide range of these probiotic and prebiotic food available today, and it seems like this trend will continue, especially for dairy products.

Visible benefitsIn a consumer study conducted by Beneo in Germany and the US, the company has found that consumers give priority to perception and understanding of a functional product’s effects, aside from its importance.

With these expectations fulfilled, consumers are willing to buy products regularly and would even pay a premium price.

While many have experienced bloatedness or sluggish digestion, women are almost three times

sound science forms the basis for successful functional products. by Koen Van Praet, MD, beneo Asia Pacific

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HEALTH & NUTRITION


likely to suffer from the discomfort as compared to men. Furthermore, the digestive problems will occur more frequently with age.

Moreover, the awareness of the correlation between a well-functioning digestive system and personal well-being has increased considerably in the recent past, so has the demand for corresponding functional ingredients and products. Figures from Mintel show that in 2010 more than twice the products claiming to be ‘fibre-enriched’ were introduced to the market of dairy products as compared to those five years ago.

In all probability, the baby-boomer generation will ensure that the market for suitable products continue to grow in the coming years.

ReciPe foR successTo ensure the success of a brand or functional product, certain criteria must be fulfilled. Key to this is trustworthy communication, whereby the ingredients used should be ones that are based on sound science and proven effects.

For many years, scientists have been researching the importance of a healthy human gut microflora for overall well being. Health benefits of prebiotic substances have been proven in more than 150 studies conducted by renowned research groups all over the world. The colonisation of the intestinal microflora starts from the initial hours after birth.

Once the prebiotic dietary fibres are consumed, they are fermented only in the colon and act as nourishment for the useful bifidobacteria. Their growth and activity is specifically stimulated and the number of unwanted bacteria is reduced. This is ca l led the ‘preb iot ic ’ or ‘bifidogenic’ effect.

It also ensures a balanced intestinal microflora, supports digestion and contributes towards a feeling of having more energy and positive overall well-being. Studies have proven that the prebiotic dietary fibres from chicory roots help in absorbing calcium from dairy products, and as such can increase bone density.

bAby fooD syneRgyExperts unanimously agree that mother’s milk is best for babies. Among other compounds, mother’s milk contains a substantial amount of oligosac-charides that most probably account for the bifidobacteria-predominant colonisat ion observed in the microflora of breast-fed versus formula-fed infants. However, not all children can be breastfed and so, parents must rely on alternatives.

As infant formulae and breast milk, represent a baby’s source of nutrients during the first months of a its life, the formulae must respond to the highest standards. The formulae should notably have a composition as well as functional and physiological benefits that come as close as possible to breast milk.

science bAcKeD stuDyThe extent to which a healthy development of the intestinal microflora in neonates will be supported by supplementing the infant formulae with Orafti Synergy1, an inulin enriched with oligofructose, was the objective of a study that was conducted in cooperation with the Beneo-Institute.

Prof Veereman-Wauters explains the study’s importance: “The early colonisation of the babies’ microflora plays a pivotal role in many aspects of the babies’ health, and E

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Results of this study show that inulin enriched oligofructose intake (0.8 grm/dl) further increased bifidobacteria level in babies’ stools in a significant way, after two and four weeks of intake. The concentration of bifidobacteria was comparable with the results of the breast-fed babies (measured using the FISH method). All other inspected bacteria were not affected by the consumed prebiotics.

Anke Sentko, VP regulatory affairs and nutrition communi-cation Beneo said that the findings have opened up new areas for manufacturers of milk powder and infant formulae in the development of safe and healthy products.

APPlicAtion oPPoRtunitiesPrebiotic dietary fibres, such as inulin and oligofructose are available in application-specific variants and can be used in almost all products. The sensory characteristics of oligofructose are very similar to that of sugar, but with a milder sweetness. It can be combined with intense sweeteners or fructose, improve flavour profile as well as mouth-feel and does not crystallise. Besides the fibre effect, it can reduce sugar content and caloric value of dairy products in particular.

the normal healthy gastro-intestinal microflora, which includes bifidobacteria to a large extend is notably protecting the newborn against infections. Therefore, since many years, there is an interest in adding prebiotics to infant formulae, with the aim to provide physiological benefits that mimic those obser ved in breast-fed babies.”

Within the scope of this study, 110 healthy neonates received different prebiotics included in an infant formulae for four weeks. The babies received a control (unsupplemented) infant formula, or a formula with inulin enriched oligofructose at two different concentrations (0.4 or 0.8 grm/dl), or a formula enriched with galacto-oligosaccharide and fructo-oligosaccharide in a 90:10 relation (0.8 grm/dl). A group of breast-fed babies was also included in the study as reference group.

Thanks to its particles structure, inulin is also suitable as fat replacer. The tasteless/ taste neutral gel formed in combination with water has a creamy and fat-like structure and so low-fat products such as milk, yoghurt or curd cheese containing inulin are barely distinguishable from full-fat products as far as taste and mouthfeel are concerned.

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Bifidobacteria, to a alarge extend, protects the newborn against infections.


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Since many years, there is an interest in adding prebiotics to infant formulae, with the aim to provide physiological benefits that mimic those observed in breast- fed babies.

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The Kalsec® team of experts can create natural solutions for food ingredients – delivering colors, flavors and antioxidants specific to your product requirements. From the broth, to the meat, to the noodles and more, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can soak up the benefits of reduced warehousing, clean labels and better margins with Kalsec® products. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

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With gastrointestinal tract disorders as a common ailment, it is no wonder that foods associated with probiotics and prebiotics have become increasingly popular. By Sherlyne Yong

BacteriaGood

ForRoom

microbes, which confer health benefits on a host when taken in adequate amounts. These microorganisms add on to the intestinal flora by mirroring the good bacteria in our gut, the most common of which are variations of the bifidobacterium and lactobacillus genera.

Apart from the bolstering of one’s immune system and reducing the risks of colon cancer, current research has shown and suggested that probiotics are capable of treating the symptoms of many gastrointestinal diseases.

Some of these conditions include diarrhoea, irritable bowel syndrome, and inadequate lactase indigestion. A study conducted by the University of Catania has shown certain probiotic strains to prevent gastrointestinal symptoms among premature newborns. In addition, researchers at the Purdue University have identified modified probiotics as a possible way to reduce the risks of listeria infection, a form of food poisoning.

Dr Mary Ellen Sanders, dairy and food culture technologies consultant, and executive director of the International Scientific Association for Probiotics and Prebiotics (ISAPP), has said: “The benefits of probiotics may not stop with what we know today -- in fact, additional potential attributes of probiotics are still being discovered.”

Apart from being sold in capsules and powder forms as supplements, probiotics can mostly be found in fermented foods, and dairy products.

The live nature of probiotics requires a stringent set of requirements in order to ensure the survival and growth of the bacteria.

Some considerations include temperature, types of accompanying ingredients, humidity, and

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DisorDers of the gastro-intestinal tract are one of the most common ailments affecting a large portion of the world. As reported by the United States Department of Health and Human Services, there are 60 to 70 million people affected by digestive disorders in the US alone.

When poised as a potential solution to these conditions, it is no wonder that foods associated with probiotics and prebiotics have become increasingly popular.

Mirror Good BacteriaAccording to the World Health Organization, probiotics are live


53

acidity levels. The microbes have a low tolerance towards high tem-peratures, and should be added to foods only after the heating or pasteurisation process.

Thought has to go into choosing the accompanying ingredients that are in the end product, for different compounds have synergistic or inhibitory properties on the bacteria.

Probiotics remain dormant under dry conditions and become active only when wet, affecting the required temperature the product should be kept at. Those in liquid forms, which are inherently dairy products, require storage at cooler temperatures while its dry counterparts can be kept at room temperature for longer periods.

Strains of the bifi dobacterium genera are also more sensitive to pH levels than the lactobacillus strains are. This is pertinent as most of the probiotic products in the market are fermented, which provides an ideal environment for live cultures. Probiotics are also often paired with food as it enhances the survival of the bacteria by acting as a buffer against strong intestinal juices. For probiotics in the form of supplements, scientists from the

Alimentary Phamabiotic Centre at the University of Cork, Ireland, have discovered that a layer of sugar coating promotes survival.

Bacteria GroWtH StiMULatioNWith the spotlight placed on probiotics for many years, less emphasis has been awarded to

HEALTH & NUTRITION

its lesser-known, but equally beneficial cousin – prebiotics. Prebiotics are non-digestible food ingredients that stimulate the growth or activity of indigenous bacteria in the colon instead of adding to the fl ora directly.

Typically in the form of partially digestible carbohydrate fibres

A study conducted by the University of Catania has shown certain probiotic strains to prevent gastrointestinal symptoms among premature newborns.

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and Italy, with the latter having published guidelines on probiotic characterisation, labelling and health claims. The European Food Safety Authority (EFSA) on the other hand, has denounced the benefits of probiotics due to ‘insuffi cient research’, which has resulted in rulings that affect the way probiotic and prebiotic products can be marketed within Europe.

aSiaN coNSUMPtioNForecasts for probiotics and prebiotics are generally positive. According to Leatherhead Food International’s principle market analyst, Jonathan Thomas, the digestive health ingredients market is growing.

He estimates the global market, with a value of US$322 million in 2008, to be worth US$657 million in 2015. This can be attributed to the emerging markets within Asia Pacifi c, such as China, whose market alone was worth approximately US$359 million in 2009. Data from market researcher Mintel has revealed that China was the most active Asian market in terms of prebiotic-related product launches followed by Indonesia, Vietnam, India and then Singapore.

GroWtH oPPortUNitYThe digestive health sector has an advantage over other functional foods, in that its effects can be felt more immediately as compared to efficacy of foods for other conditions. Although its promotional value may be hindered by the current regulations set in place, most restrictions are based in Europe, which may possibly provide the Asian markets more room to grow and mature.

levels makes it ideal for use in acidic drinks.

Aiding prebiotics’ market-ability is that it is essentially fi bre, the benefi ts of which consumers are already well versed in. With a myriad of uses, it is no wonder that market researcher Frost & Sullivan has forecasted the pre-biotic food market in the US to double within the next fi ve years.

rULeS oN cLaiMSDespite the great body of research on the benefits of probiotics and prebiotics, laws in each country have restricted the types of health claims that can be made with regards to probiotics and prebiotics.

Safety concerns have driven calls for probiotics and prebiotics to be regulated, as part of consumer protection. There are currently no international guide-lines, and regulation is thus left to the devices of each country.

As a result, there are different standards pertaining to the labelling and health claims permitted for foods containing probiotics and prebiotics. In the US, regulation does not exist as probiotics are classified as dietary supplements.

Places which introduced some form of control are Germany

Polydextrose can substitute sugar, and can be used to create low-calorie products without compromising on taste and texture.

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known as fructo-oligosaccharides (FOS), these compounds can be found in most vegetables, the most common source being the chicory root. However, prebiotics are also existent in other easily available foods such as honey, apples and cranberries.

Polysaccharides like inulin and polydextrose have been shown to provide prebiotic benefi ts as well. Short-term studies have revealed that the ingestion of prebiotics generally leads to better calcium absorption among adolescents. The Institute for Nutrition at the Friedich-Schiller-University in Jena has also published a study suggesting the possible capabilities inulin possesses in combating colon cancer.

An advantage with prebiotics is the lack of complications live microbes bring into probiotics. Not only are prebiotics easier to manufacture, they can be incorporated into a wider variety of foodstuffs ranging from cereal to fl avoured water. In addition, prebiotics can be publicised for benefits other than its digestive properties.

For instance, polydextrose can substitute sugar while inulin substitutes fat, both of which can be used to create low-calorie products without compromising on taste and texture. Meanwhile, recently developed tagatose is an alternative sweetener containing much fewer calories even though it is only slightly sweeter than sugar. Its stability at lower pH

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Active fi bres from chicory • Prebiotic • Improved calcium absorption • Weight management & energy intake

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New ingredient technologies are helping functional foods gain traction in the health marketplace. By Wouter Moormann, market unit manager (food division), Purac Asia Pacific

Functional Ingredients:

Full Speed Ahead

As more people recognise the need to make healthier choices in their everyday diet, customers all over the world are turning to better-for-you foods, making the functional foods market one of the most successful and fastest-growing sectors in the food industry in recent years.

Food and beverage producers are quick to capitalise on this promising trend. Those seeking to capture a bigger slice of the pie are not just relying on reformulation, but also on creating products

that offer customers extra value by incorporating healthy or functional ingredients in new applications.

The ingredients currently being used in functional foods include vitamins, minerals, antioxidants, probiotic bacteria, nutritional oils and polyunsaturated fatty acids, specifically omega-3.

While there is a growing list of active ingredients that can potentially be used in functional foods, manufacturers also face issues with some of these

ingredients. Adding a functional ingredient to a food or beverage application can be a big challenge as some ingredients can be sensitive or highly reactive.

Many of the healthy ingredients being used in functional food and beverage applications are unstable and prone to oxidation. This can lead to ‘off’ flavours and a change in the sensorial properties of the final product.

Masking the smell and taste of an active ingredient to ensure that the ingredient blends in well with the desired application is a huge challenge. It leaves companies search ing for solutions that protect the active ingredients from oxidation and degradation over the shelf life of the final application.

CoMPlex ChAlleNgesOne of the most-important factors in designing a functional food is maintaining product efficacy. For some ingredients, this requires an effort to protect them from the harmful effects of processing and storage.

When it comes to working w i t h m u l t i p l e f u n c t i o n a l ingredients, the main challenge facing product developers is the complexity of the food matrix. A food product comprises many different ingredients that form


BEVERAGE

a complete, uniformly balanced physical and chemical nutritional system. Many of these ingredients are multifunctional, so much so that removing or adding new functional food ingredients may disrupt the total balance of the product.

These include texture, taste, mouthfeel, bioavailability and stability. One example, is the addition of calcium to dairy beverages - a tricky process, as proteins naturally present in dairy products are highly sensitive.

They tend to coagulate during heat treatment if proper care is not taken. The use of insoluble ca lc ium sources requires thickeners to keep them in suspension and this may result in a slimy mouthfeel and an added gritty taste to the product.

Natural ingredient solutions, such as lactates and gluconates in mineral forms can deliver the right solubility, neutral taste, high bioavailability. With a slight adjustment in the formulation, protein-based beverages such as soy beverages, yoghurts and milk drinks can be successfully fortified with calcium.

These lactates and gluconates work well with all kinds of fortified products incorporating minerals like zinc (anti-cough candies, baby food), and iron (juices, fruit dairy drinks), and magnesium (energy bars, sports drinks). Recent studies show that magnesium supplementation is effective in reducing the risk of stroke.

ProduCt ProteCtioNMicroencapsulation is an enabling technology that allows sensitive ingredients to be physically enveloped in a protective matrix or wall material. Depending on the ingredient being encapsulated, this physical barrier can be beneficial in a number of ways.

It can protect against oxidation, which could lead to sensory or nutritional deterioration. It can mask objectionable flavours, as well as minimise ingredient interactions that could lead to oxidation. And in some instances, microencapsulation provides controlled release.

The core of the encapsulate may be composed of just one or several functional ingredients, and the protective shell may be single or multilayered. The encapsulating material keeps the active ingredient locked in and stabilised until the desired time of release. To properly utilise

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Start your innovation journey with us today! www.kh-roberts.com | [email protected]

Pure aromas. Signature creations.

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KH Roberts is a HACCP, ISO 22000 and ISO 9001:2008 certified group of companies. ©2012 KH Roberts Pte. Ltd. All rights reserved.

At KH Roberts®, we create signature flavours you can trust.Together we help you deliver customer-winning creations from idea to market. KH Roberts®, your source of pure aromas and inspirations.

Visit us at Food Ingredients China 2012 | Shanghai World Expo Exhibition & Convention Centre | Booth 3K10


57

BEVERAGE


Weight management is also seeing delivery advancements with weight management yoghurts and dairy-based fitness drinks hitting the market. The powder beverage market has grown beyond traditional drinks, basic protein shakes and sports-energy beverages. Functional food and beverage marketers are seeing powders as a new opportunity to expand their delivery systems.

From stomachaches to joint pain, consumers have specific health issues to consider when shopping. The joint-specific market specifically is among the top growing ‘condition-specific’ markets, spurring increased product development on the ingredient side.

Protein especial ly is a much sought after ingredient. Consumers are becoming more aware of the need for more protein in their diet, and recognising that protein can provide essential nutrients, build and maintain muscle, and aid in satiety. Athletes continue to build the demand for not just protein, but high-quality protein. The trend for more digestible proteins is increasing for active individuals and, more significantly, for aging populations.

Food applications incorpo-rating functional ingredients are not expected to slow down – consumers are willing to pay more for wellness-promoting products without giving it a second thought. As more discoveries emerge, key industry players like manufacturers and marketers need to stay ahead of the game. New technologies not only drive innovation, they provide opportunities for product differentiation in the marketplace.

then at the end of the shelf life, the product still needs to contain 100 percent of the vitamin C level. The manufacturer will have to put an overage of that vitamin in the product to compensate for some of the vitamins that will deteriorate over a period of time.

During formulation, they will add an overage of vitamins and this protects the product during the shelf life. If the product is to contain 100 percent of vitamin C at the end of the shelf life, then the manufacturer may have to put in 200 percent to begin with, as in two years, it would have lost half of its value.

While some nutrient losses in processing can be quickly identified and overcome by adding overages, the larger challenge is to predict the stability of the nutrients over prolonged periods of time.

The company recent ly introduced an online calculating tool to assist R&D teams to formulate stable calcium-fortified beverages. When developing calcium-fortified beverages, preventing precipitation is a major concern. It saves product developers time and resources d u r i n g t h e d e v e l o p m e n t process as it calculates whether precipitation will occur.

APPliCAtioN exPANsioNThe food industry is expanding its applications. What was once considered standard energy or digestive applications like yoghurt are now vehicles for other health benefits. Besides energy drinks, there are more applications for immune-benefit wellness in bars including cereal and chocolate bars. There are also more beverage applications such as juices and dairies that are being used to deliver immune health benefits.

encapsulation technologies, proper selection of coating materials, encapsulation process and handling ensures a consistent functional ingredient.

By using encapsulated func-tional ingredients, manufacturers ensure the consumer that these nutrients are present in the final product. Such ‘molecular encap-sulation’ stabilises compounds.

For example, the loss of volatile flavourings to the atmosphere can be significantly reduced. Lipid-soluble flavour-ings, vitamins A and E and polyunsaturated fatty acids, such as menhaden fish oil with omega-3 fatty acids can also be protected from oxidation.

Encapsulat ion not only delivers a fully functional ingredient to the end consumer, i t a lso masks unpleasant tasting nutritional ingredients. Furthermore, the development of off-flavours from oxidised polyunsaturated fatty acids are also lessened or eliminated.

MAiNtAiNiNg shelf lifeAs manufacturers deal with n u t r i e n t i n t e r a c t i o n a n d degradation, they also have to ensure that the product meets with label claims during the length of shelf life, as some foods can lose their nutritional value. If a label makes a claim on food value (vitamin C) on the product, and it has a shelf value of two years,


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The recommended consumption of a certified enriched beverage would provide its consumer with the benefits to help reduce possible health issues. By Radhika Puri, technical insights research associate, Frost & Sullivan

Enriched Beverages Of Today

Market Review:

HealtH issues, such as obesity, osteoporosis, heart diseases and diabetes, are becoming increasingly common amongst the current generations and are beginning to affect the new generation. Based on researches and clinical studies, these health problems have been linked to frequent intake of unhealthy foods and drinks, such as soft drinks, junk food, and other high-sugar content food and drinks.

Issues such as social and work stress, fatigue and loss of vitality are commonly experienced by all age groups, especially in adult

NuTRiTioN iN A DRiNkEnriched beverages, which are classified under functional beverages, are defined as ready-to-drink, non-alcoholic beverages that provide certain health benefits via enrichment with ingredients such as vitamins, minerals, fibre, extracts, herbs and so on.

In recent years, the functional beverage market is considered to be one of the fastest growing areas within the food and beverage industry, a result of manufacturers’ continuous development of products to meet the demand and needs of health conscious consumers.

Some of these expectations include beverages that can help to enhance immunity, boost energy, lessen stress, provide nutrients, improve vitality, and stamina, body detoxification and help prevent various health issues.

and mature-aged groups, which cause them to indulge in non-healthy food products.

As the habit becomes more regular, health issues begin to develop, causing various complications in daily routines, like laziness, high blood pressure, tiredness and so on. This has caused a rise in the enriched beverage industr y, where health-conscious consumers are beginning to watch their diets and are open to consuming enriched beverages to help maintain and prevent potential health problems.

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Common ingredients that are used in enriched beverages include ginseng and green tea.

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Nature’s best solutionfor stronger, healthier bones

Consumers are scrutinizing their diets in order to promote a healthier lifestyle. Among their top concerns is bone health. A calcium deficient diet results in the body re-absorbing the necessary calcium from its bones. This can result in reduced bone mass and brittle bones (Osteoporosis). Aside from calcium, magnesium is also crucial in building and maintaining healthy bones.

Fortified food and beverages provide consumers with an ideal method of boosting their calcium and magnesium intake. The PURACAL® family of ingredients are soluble, neutral, highly bioavailable minerals and provide the food industry with the perfect solution for meeting this consumer need.

For more information, please visit: www.purac.com/minerals





Consumers are scrutinizing their diets in order to promote a healthier lifestyle. Among their top

concerns is bone health. A calcium deficient diet results in the body re-absorbing the necessary

calcium from its bones. This can result in reduced bone mass and brittle bones (Osteoporosis).

Aside from calcium, magnesium is also crucial in building and maintaining healthy bones.

Fortified food and beverages provide consumers with an ideal method of boosting their calcium

and magnesium intake. The PURACAL® family of ingredients are soluble, neutral, highly

bioavailable minerals and provide the food industry with the perfect solution for meeting

this consumer need.


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Common ingredients that are used in enriched beverages include ginseng, gingko biloba, vitamins and minerals, herbs, amino acids, green tea, yerba mate, schizandra, enzymes, cranberry extracts, glucoronolactone and caffeine.

The benefits provide by these beverages vary and are obtained from the properties of the ingredients they contain. As an example, certain fruit extracts, such as noni, dragonfruit, mangosteen, açai, pomegranate and goji berries extracts, are known to be rich in antioxidant properties, which can help reduce cancer risks.

These properties are then offered to customers as an easy-

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to-prepare enriched-beverage. Furthermore, extracts from herbal and plant-based ingredients, such as ginseng, beetroot, carrot, green tea, mint and other ingredients, are filled with vitamins and minerals. These are used to produce range of drinks that can boost immune systems and energy.

ENERgy BooSTERSThe current trends of enriched beverages consumed are wide. One of these is the energy drinks category, which serves to boost strength, improve physical and mental performance, as well as reduce stress and fatigue. The canned or bottled beverages

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come carbonated or mildly carbonated.

Unlike sport drinks, energy dr inks does not improve hydration. The main ingredients used in energy drinks are caffeine combined with taurine, protein, carbohydrates (sugars), guarana, niacin, potassium sorbate, malic acid, water soluble B-vitamins, maltodextrin, herbs, amino acids, and various other ingredients. These drinks also come in calorie free and caffeine free choices. Examples of popular energy drinks are Monster, Red Bull, Livita, Axle Fuel, Diabolo Loco Energy Drink and Amp Energy Overdrive.

DAiRy gooDNESSEnriched milk and dairy products are generally targeted to all age groups. Enriched infant milk products are normally added with nucleotides (docosahexaenoic acid), calcium, fluoride, fat, protein, minerals (iron), and vitamins (A, D, thiamin, riboflavin, B6 and B12).

T h e b e n e f i t s o f t h e s e ingredients are to help cognition, bones and growth developments. As for adolescent, adult and matured age groups, the milk and dairy products, like cheese and yoghurt, are mostly enriched with vitamins and minerals, especially calcium, to avoid health problems, like osteoporosis and digestion issues.

Currently, milk product and milk-based manufacturers have also started to include probiotics, prebiot ics , lysozyme and lactoferrin into their products to help reduce the possibility of various health issues. Popular milk and dairy products are Anlene, Nurture and Nurture Gold.

BEyoND ClASSiC TEA Enriched tea products are one of

the most popular and commonly available enriched beverages within the food industry. Tea is easily infused with various enriching ingredients, such as ginseng, tongkat ali, noni berries, polypenol , g inkgo bi loba, theaflavin, catechin, lucidum selenium, and so on.

products as a gimmick to attract customers.

According to various govern-ments, functional foods and beverages are not able to heal or cure, but can only potentially prevent future health problems and provide nutrition that is lacking. There have been various incidences whereby manufacturers have claimed the healing powers and curing properties of functional foods and beverages, and in doing so, their products are falsely advertised.

Certifications or labels, such as FOSHU and Healthier Choice Symbol, which is administered by Japan’s Ministry of Health and Welfare and Singapore’s Health Promotion Board respectively, are only obtained after a long review period. During this time, sufficient and relevant data on the product’s abilities and researches must be submitted during the application process.

Furthermore, the production methods as well as the quality control of the enriched beverages are also put through various procedures be fore be ing introduced into the market with certified labels. As such, certifications of the products help protect the rights of consumers to select their product of choice without the fear of misconceptions.

These products have received significant demand within Asian countries, such as China, Japan, and South Korea and have also penetrated into the European and North American market. The beverages are known to provide health benefits such as lowering cholesterol and blood pressure, improve digestion, skin health, immunity and provide energy boosts. Such brands are Honest Tea, Nestea, Minute Maid and Ganoderma Tea.

DElivER AS lABEllED Enriched beverages are classified under functional foods and beverages, therefore many countries have adopted strict quality control and certification processes. This is to safeguard the rights of consumers from manufacturers that utilise false labelling/advertising on their

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DRiviNg FACToRSCurrently, the factors driving the enriched beverage market are mainly consumer-based aspects. For example, due to the increase in health awareness and concerns, the sales and demand for enriched products have increase. Consumers are drawn to the health benefits offered by the product, which is the key factor that attracts them to purchase.

Also, with the development of current lifestyles, consumers are no longer sceptical towards the capabilities of enriched beverages, and are more willing to consume them. Due to hectic lifestyles, consumers are unable to cook or obtain healthy foods; hence they partially rely on enriched beverages to fulfil daily nutritional needs.

However, the demand for more product varieties have also increase, with consumers expecting a wider range, exotic flavours, textures, content options, such as sugar levels, caffeinated or not, as well as more benefits. As such, in order to meet the demands of their consumers, manufacturers are motivated to develop novel, innovative products that appeal to the everyday needs of their buyers. Furthermore, with the discoveries of new natural ingredients with health beneficial properties, manufactures are able to utilise a wider range of ingredients while offering exotic flavours to their customers.

ChAllENgES AhEADEven though the enriched beverage market is on the rise, there are various challenges faced before the launch of a product into the market. These challenges include the certification of products, compliance with rules and regulation for promotion of products, lack of proper

identification and validation for relevant benefit or risk markers, taste and textures of products, brand value, and competition from other similar products, food and supplements.

and updated, making it difficult for manufacturers to comply with them. Another major problem faced by the functional foods and beverages industry is the absence of uniform identification and validation for relevant benefit or risk markers.

The competitiveness amongst the food industry is intense, due to the various similar products available in the market. Therefore, brand value plays an important role in marketing a product. Large brands like Red Bull, Vitasoy, Heinz, Coca Cola, General Mills, Wyeth and Gerber, are considered leaders within the food industry and their products are more likely to be purchased compared to those made by smaller companies. This results in making products with potentially better enrichment, unable to penetrate into the market. There is also competition from other products that have similar benefits and supplements that claim to be more potent.

Therefore, manufacturers are forced to devise methods to help sales of their products, provide their customers with health benefiting products while complying with regulations and certification requirements set by the allocated bodies. Some manufacturers have used attractive labels to help attract the attention of consumers, while others have launched a line of their products with a wide range of flavours and textures. Manufacturer have also packaged their products in portable, on- the-go packaging to help accommodate the fast-paced lifestyles of current society, making it more appealing to consumers that are always on the go.

The certification of enriched products by respective organi-sations and their governments are taken seriously to avoid false advertising to customers. Manufacturers are required to submit relevant documentations along with valid research data to help support their claims through a long application process. These certification processes are time and cost consuming and, would require a large amount of effort from the manufacturer to satisfy the certification requirements.

The rules and regulation for the labelling and promotion of enriched beverages are generally established by an organisation allocated by the government. Moreover, these rules and acts are constantly being changed

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Large brands like Red Bull are more likely to be purchased compared to those made by smaller companies.

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FEATURES ASIA PACIFIC FOOD INDUSTRY MARCH 2012

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WITH the advent of global warming and climate change becoming an increasingly pressing issue, ethical consumerism is on the rise. Many companies are looking towards environmentally friendly measures as part of fulfilling their corporate social responsibility. They aim to create a sustainable environment by reducing the amount of raw materials used, or by using recyclable and biodegradable materials instead. These efforts

can be seen widely in the food packaging industry, where there is a constant hunt for the next ‘green’ material. According to a survey polling food manufac-turers , the most popular sustainable materials are paper, glass, bioplastics, and degrad-able plastics.

Simultaneously, consumers are following suit by raising the demand for products housed in biodegradable or compostable packaging. Already established in developed countries, green consumerism continues to grow in developing countries.

shIft tO enVIROnmentaLLy-fRIenDLy mateRIaLsAs consumers become more invested in their health, the slew of bad publicity for materials

leaching Bisphenol A (BPA) has led them to search for alternatives. BPA is commonly used in the production of polycarbonate plastic and epoxy resins, which are utilised for the making of water bottles and can linings. Human exposure to BPA mostly happens when the chemical leaches from the container into the consumable product.

Research has found BPA to be detrimental even in small amounts, with correlations to conditions such as heart disease, diabetes and brain development abnormalities. With the food packaging industry as the top source of BPA, repercussions will definitely be felt as increasing pressure is placed on regulatory bodies to restrict the chemical.

A growing phenomenon is the foray into bio-PET, which encourages the use of recyclable materials. One plastic commonly used is polyethylene terephtha-late (PET), often seen in the form of beverage bottles.

Conventionally constructed from biofuels, organisations are now improving processes involving PET to reduce their carbon footprint. Some have adopted the use of post -consumer recycled PET. Others have created bio-PET, which is made out of plant derivatives but shares similar properties with its petroleum-based counterpart.

Desp i te b io -PET be ing recyclable, it makes a signifi cant impact only when consumers actively recycle the material. Otherwise, it just becomes a part of landfill. As such, some companies are focusing o n u s i n g b i o d e g r a d a b l e materials instead.

Packaging solutions company, Be Green Packaging, is one such example. It has a line of trays, containers and portion cups made from bulrush and other

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food packaging is constantly being altered and improved on in accordance to changing lifestyle habits and consumer trends. By sherlyne yong

PackagingChanging World

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plant fibres that are compostable in both home and municipal composting environments. That particular l ine of products can replace styrofoam while retaining properties such as sturdiness.

Another a l ternat ive i s p o l y l a c t i c a c i d ( P L A ) , a compostable resin derived from plant-based materials such as cornstarch, tapioca products, or sugarcanes. Producing PLA requires less energy and emits fewer greenhouse gases as compared to conventional plastic production. The advantage of biodegradable plastics over traditional ones is its ability to be broken down into simpler and less harmful compounds. However, PLA is non-recyclable, and b iodegradable under specif ic conditions, found only in specialised composting facilities.

Biodegradable additives, on the other hand, provide a more convenient option. When added, it provides biodegradable properties to an otherwise normal material. It allows plastic to degenerate under any microbe-rich conditions, unlike the stringent requirements needed for PLA. The additives currently in the market are compatible with a variety of plastics. This includes polycarbonate, nylon, PET, polyethylene, and polypropylene.

Impact Of changIng LIfestyLesApart from environmental concerns, another factor driving developments in packaging technology is convenience. Advancements in ecological materials aside, the design and ergonomics of food packaging are being adapted to suit consumers’ changing needs.

A recent study conducted by Nestlé has revealed the

food and reduce package waste while providing added nutrition. Scientists at Pennsylvania State College of Agricultural Science have created an edible film that prevents listeria-causing bacterium. Cans with self-heating or chilling capabilities, on the other hand, offer flexibility. A push of a button results in exothermic reactions that would either raise or lower the temperature of the surrounding liquid. It produces chilled drinks and heated soups within minutes, which under normal circumstances would require the use of appliances.

provides portability to a product, as most people are eating during transit. Changing habits have also led to small technical changes in packaging that enhance accessibility. For instance, more companies are implementing re-sealable tags into their packaging, so that snacks can be kept fresh longer. Soda cans with re-sealable lids have been introduced as well.

Active or intelligent packaging, which improves food safety and product lifespan by monitoring its freshness, is another way of increasing convenience. An example in this area is the use of ethylene-absorbing strips, as adopted by supermarket chains Tesco and Marks & Spencer.

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significance of lifestyle habits on diet patterns. Conducted in Germany, the study showed that unpredictability in daily routines such as work schedules has impacted dietary habits greatly. People are becoming increasingly preoccupied and are constantly on the move.

The industry has kept up with these needs by packaging food into individual portions. This

Ethylene is a compound that causes produce to ripen and mould. This provides customers more time to consume their purchases. It also adds on to sustainability on the supplier’s part, by reducing food wastage.

Other technical developments include edible films or cans infused with self-heating or self-chilling technology. Edible films can be used to protect

FEATURES ASIA PACIFIC FOOD INDUSTRY MARCH 2012

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SAFETY and freshness is one of the priorities of many food manufacturers. Proper storage, handling and transportation are essential as the produced food has to be delivered on time in a state that is best for handling and consumption.

This involves intricate storage and transportation at temper-ature controlled environment. A cold chain system is used by many food manufacturers to ensure safety and freshness of food. As different types of food require storage, handling and transportation at various t e m p e r a t u re s , g u i d e l i n e s and quality control measures are employed.

cOOl factOrFor bakery and confectionary products, temperatures in the refrigerated delivery have to be consistent with the storage temperature of the warehouse the products were kept in. The selection of frozen items such as breads, buns, viennoseries and savouries need to be kept and transported at –18 deg C to –20 deg C.

The freshly produced confec-tioneries, such as cakes and desserts must be maintained chilled at 4 deg C to 8 deg C. On the other hand, freshly produced bakery items like dark rye bread loaf and artisan German bread require air-conditioned room temperature of at least 24 deg C.

The company utilises a fl eet of customised refrigerated trucks from STVE, a subsidiary of Goldbell; with fl exible compart-ments and air-conditioned vans to carry out its daily deliveries. The refrigerated trucks have two compartments to handle frozen and chilled items separately within the same vehicle. The vans are installed with air-conditioned

maintaining the meat product at a temperature of 4 deg C or below and with a core temperature not exceeding 7 deg C during transportation.

Where any meat product that is being transported requires to be frozen in order to preserve its wholesomeness, the transport container in which the meat product is to be transported must be equipped to maintain the meat product at a temperature of –18 deg C or below, and with a core temperature not exceeding –12 deg C during transportation.

SySteMS in PlaceIn tropical weathers, a cold chain system that is used for food transportation has to be highly effective. The typical

ensuring freshness and quality while transporting food products. By KJ low, executive director, Swiss-treats

units to carry the fresh products, as the tropical weather in Singapore could possibly compromise the freshness of the products.

freSH MeatFor meats, poultry and seafood,the Agri-Food and Veterinary Authority of Singapore (AVA) advises that the transport container in which the meat product is to be transported must be equipped as to be capable of

Freshnessmoveon the

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transport; the operations team should inspect the vehicle carefully before loading the products and look out for any damage to the walls and doors, that the door seals are in good condition and closes tightly, and also ensure that the air delivery chute is intact, refrigeration unit operates properly.

Safety & Quality aSSuranceAside freshness, hygiene is also imperative to any food

manufacturer. The refrigerated trucks and the air-conditioned vans are cleaned daily, alongside thorough san i t i sa t ion and cleaning once every week. The repercus-sions if not executed properly are huge. Food borne illnesses develop as a result o f m i s h a n d l i n g a n d m a i n t a i n i n g

an inaccurate temperature in food transportation.

Quality measures employed by the company include the operations department and dr ivers carr ying out due diligence through reporting and recording temperature of the refrigerated units. This is done to ensure that the products leave the warehouse and reach the destination in its desired condition. Regular feedbacks from the customers are also solicited.

The transportation process is important to ensure that the products reach the end consumer in the ideal state. As such, logistics must not be left to chance nor allowed to be the weak link in the supply chain.



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transportation period for a van or multi-compartmental truck is one to 12 hours. As such, the technology behind the system is intricate as the food products also keep other high-value loads at ideal temperatures and humidity levels so they arrive safely at their final destinations.

The refrigeration systems used must enable fleet managers to precisely set the temperature, airflow, and operating mode that are most appropriate for the load they are carrying.

The load safety and security can b e i m p ro v e d b y instal l ing supple-mentary refrigeration systems that ensure optimum environ-mental conditions are maintained, even if the primary refrigeration uni t fa i l s . Other advancements that are most commonly used in the western countries include ultrasonic fuel sensor technology, which provides timely, accurate information on refrigeration unit fuel levels.

There are also the temperature control and monitoring systems that allow operations managers of the food manufacturers to monitor the vehicle remotely from a central location. Using cellular communication techno-logies, they are able monitor environmental conditions inside every refrigerated vehicle to ensure that prescribed load conditions are being maintained.

As temperature management is vital in transporting the food products, refrigerated vehicles require insulation, a high capacity refrigeration unit and fan, and an air delivery duct. The condition inside the refrigerated vehicle affects its ability to maintain desired temperatures during

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• Meet your desired buyers through our well structured product zones• Network with key regional buyer groups that Thailand’s strong food industry attracts• Benefit from the extensive combined advertising and public relations efforts between organizers

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FOOD Ingredients China 2012 (FIC 2012) will be held from March 28 to 30, in Shanghai, China. This year, the event takes place at a new venue, the Shanghai World Expo Exhibition & Convention Center.

Aimed at serving the food industry, the annual exhibition on food additives and ingredients poised itself as a global communicating and trading platform for the industry in Asia.

The venue has an exhibition space of over 70,000 sq m, an increase of 10,000 sq m compared to last year. Exhibitors at the event have also exceeded past records with over 1,100 participating, including almost 300 from overseas.

The exhibitors are from food additives, ingredients and related fi elds, and features pavilions that include the US, Japan, Korea, Taiwan and China will feature well-known brands at home and overseas. The manufacturers, taking up 90 percent of the exhibitors, and Chinese export-oriented companies will showcase high-tech products and the advanced global science and technology of food industry.

The exhibits include 23 categories of food ingredients, 35 categories of food additives, all kinds of food processing aids, equipments and application technologies. To meet fast development of health & function food market, 40 percent of the exhibits are made from natural materials and extracts.

Based on the online registration as of January 2012, it is estimated that the number of professional visitors to the show will be over 30,000.______________________________________________________________________ Enquiry No: 0290

FIC 2012Preview:

Shanghai World Expo Exhibition & Convention CenterMarch 28 – 30, 2012Shanghai, China

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EXHIBITION & EVENTS

Food & Hotel Asia this year will mark the return of five specialised trade shows in Singapore from April 17 to 20. Tailored for the various areas of the industry – FoodAsia, Bakery&Pastry, HotelAsia, HospitalityStyleAsia and HospitalityTechnology – each specialised show gives direct access to products, services and technological solutions, at the Singapore Expo.

This year’s installation has the exhibition area expanded to 85,000 sq m, spanning across nine halls. More than 2,600 exhibitors from 65 countries and 46 international group pavilions will be gathered to receive over 54,000 government, business and trade attendees hailing from over 90 countries. These industry professionals are congregating to establish alliances with the relevant business community and key decision makers in the food and hospitality trade.

While business partnerships and opportunities are being explored in the exhibition halls, the conference arena will be fi lled with delegates and speakers who will share their knowledge on industry trends and developments.

These conferences, including CEO Insights, Hospitality Operations & Design Conference, Hospitality Technology Conference Food Safety & Supply Forum; Consumer Trends & Food Technologies Forum, and Wholesome Bakery Masterclass; will bring together the industry’s personalities and award-winning project luminaries to share market insights.

There would also be a series of competitions where culinary chefs, pastry masters and baristas vie for the title of Asia’s best. The competing events include the Culinary Challenge; Imperial Challenge – held once every four years to reveal highest levels of Chinese banqueting techniques and artistry; the third edition of Asia Barista Championship; and the Asian Pastry Cup – the offi cial pre-selection platform to the World Pastry Cup held in Lyon, France.

____________________________________________________________ Enquiry No: 0291

Food & Hotel Asia

Preview: Singapore ExpoSingaporeApril 17 to 20, 2012

Since 1978


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EXHIBITION & EVENTS

Kee Song Group: Chicken With Added NutrientsKee Song Brothers Poultry has delivered poultry fed with added nutr ients, enabling the chickens to grow healthier. The company’s Sakura chicken,

has lactobacillus added to the feed, a bacteria known to benefi t the human digestive system. The poultry meat is said to have less fat, and maintains moist texture.

Following that, the company has delivered another premium brand, the Imperial Cordyceps chicken. This brand of poultry has cordyceps, the traditional Chinese herb, added to its feed. It is believed to contain bioactive compounds that boost lung and kidney functions. The chicken is suitable for soups that are combined with herbs.

Eco-Wiz: Recycle Waste Into WaterThe Eco-Wiz is a self-contained, continual feed, organic waste disposal system designed to biologically recycle solid food waste materials into crystal-clear usable water. The system

decomposes food waste into water that is virtually odourless for multiple applications like watering plants and washing fl oor.

The technology increases the speed of the natural decomposition process through biological means like maintaining optimal levels of aeration, moisture and temperature. As food contains about 90 percent moisture, when food waste is being decomposed down by microorganisms, it is broken down into liquid form which after further processing by the Eco-Wiz Wet System, turns into reusable water. One ton of food waste generally produces one cubic metre, or 1,000 litres, of water.

The technology provides a sustainable eco-friendly environment. It eliminates onsite food waste storage which attracts vermin and reduces carbon footprints as trucking of food waste to landfi lls is eliminated.

Singapore Food Industries: Ready Authentic CuisineSingapore Food Industries, a SATS Group company, presents Singourmet, which offers authentic Singapore cuisine in the form of simple pastes and ready meals.

Infl uenced by a fusion of Malay, Chinese, Indian, Eurasian and Paranakan heritage, the range features sauces and pastes of local favourites such as laksa, chilli crab, satay, chicken rice, curry, mee goreng, and black pepper. The products are formulated using the quality ingredients and maintaining food safety standards. The ready meals solution offers a convenient and easy to prepare solution for Singaporean cuisine.

KSE: Multi-Function Steam Cooker KSE MFSC12MP, is a multi-function steam cooker model in the company’s MFSCs series. The multi-function steam cooker is said to be versatile cookers, and can perform vacuum, pressurised cooking, direct steam injection and jacket steam heating.

The cooker is equipped with a set of high speed chopper blade and mixing baffl e rotating at counter directions, allowing for better mixing and homogenising of the product. Processing time is also reduced, for example, the time taken for analogue cheese is cut down from 30 to 10 minutes, and ramen soup base is reduced from 16 to just 2 hours.

Enquiry No P0294Enquiry No P0292

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Since 1978

Enquiry Number 3007


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EXHIBITION & EVENTS

SIAL China will make its return this year from May 9 to 11, in Shanghai, China. The food and beverage show will take place at the Shanghai New International Expo Centre.

The event will indulge the inner-foodies and wine

afi cionados of guests from around the world in its six grand halls. This year, the show will move to Hall N1 to N5, and E7, with an expanded area of 70,000 sq m in total. Over 40,000 visitors are expected at the show, with more than 1, 800 exhibitors showcasing their services and products.

This year will also see the addition of new activities. The Escoffier Team Trophy Contest, marks its debut, with four teams selected from five-star hotels in Greater China to compete for the Best Culinary Team Award. For its first edition, the Coffee Trend Area will have a demonstration on how to create and customise coffee and will showcase latte art,among others.

Another activity that will take place for the fi rst time is the Hospitality and Retail Forum, which will present industry information. In order

SIAL China2012

Preview:

Shanghai New International Expo CentreShanghai, ChinaMay 9 – 11, 2012

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IKA® Works (Asia) Sdn Bhd (Company no: 340448-K)Lot PT6445, Jalan Industri 3/4Rawang Integrated Industrial Park48000 Rawang · Selangor · MalaysiaTel.: +60 3 6099-5666 Fax: +60 3 [email protected] · www.ikaprocess.com

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to give a platform for exchange, trading and negotiation, a special zone combined with the forum and one-to-one meeting will be dedicated at the heart of the show.

Aimed at accelerating the HoReCa industry, the exhibition will also present the Wine & Gourmet World section.

______________________________________________ Enquiry No: 0296

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EXHIBITION & EVENTS

THAIFEX – World of Food Asia, the sourcing platform for food and hospitality trade buyers, will return from May 23 to 27, 2012, with an expanded array of products, services and technologies from food and beverage players across the globe. To be held at the Impact Exhibition Center in Bangkok, Thailand, the show is set to occupy three halls, 60,000 sq m of space.

Expected to draw more than 23,000 trade visitors, it promises to be the largest trade exhibition ever since its fi rst inception in 2004.

The show consists of 13 focused segments covering the food and beverage industry value chain.

More than 1,000 exhibitors will showcase their products and services. Demand for space within product segments such as Halal food, ready-to-eat, fine food, organic & health food, sweets & confectionery, seafood, hospitality and catering services have increased by approximately 10 percent year on year.

Sixteen country groups will be participating in the trade fair this year, including Brunei, Cambodia, China, Europe, Indonesia, Italy, Japan, Laos, Malaysia, Myanmar, Philippines, Singapore, South Korea, Taiwan, Turkey and Vietnam.

Thailand’s chef competition returns for the third year and will be supported by the World Association of Chefs Societies (WACS), for the fi rst time. This competition will run over fi ve days during the event. There were 130 entries in 2011 and this year’s challenge is expected to attract some 300 chefs from hotels, restaurants and hospi-tality institutions in Thailand.

Preview: Thaifex – World Of Food Asia

The inaugural foodservice seminar will be conducted concurrently at the event to provide the industry with more insights on topics such as ‘Increase profits through successful menu creations’ and ‘Smaller Kitchens, Bigger Responsibilities (how to do more with less)’.

The Halal segment, in its third edition, brings together all Halal-certified exhibitors for more exposure and opportunities by creating a new product showcase display at the foyer of hall 1. In addition, more than 150 product suppliers and manufacturers will also be showcasing their products and technology.

Building on the success in 2011 and participants‘ feedback, World of Halal Seminar 2012 is expected to be bigger and better. To maintain the industry’s interest levels, this year’s edition shall establish a different focus, ‘Achieving success in key Halal markets’.

Presenters will discuss and share their knowledge and experiences on wide-ranging topics that are relevant to today’s industry needs, such as regulatory affairs, science and innovation, marketing, emerging markets and opportunities, logistics and business strategy._______________________________________________ Enquiry No: 0297

Impact Exhibition CenterBangkok, ThailandMay 23 to 27, 2012

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E-mail: [email protected]: www.koreapack.org

❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 27: Thaifex - wof asia Impact ChallengerBangkok, ThailandKoelnmesseE-mail: [email protected]: www.worldoffoodasia.com


June13 – 16: ProPak asia

BITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.propakasia.com


26 – 28: VieTfishSECCHo Chi Minh City, VietnamVietnam Association Of Seafood Exporters And ProducersE-mail: [email protected]: www.vietfish.com.vn


27 – 30: TaiPei PackTaiwan World Trade CentreTaipei, TaiwanTAITRAE-mail: [email protected]: www.taipeipack.com.tw


July5 – 7: food ingredienTs korea

aT CenterSeoul, South KoreaKorea Food Industry AssociationE-mail: [email protected]: www.fikorea.org


18 – 20: ProPak chinaShanghai New International Expo CentreShanghai, ChinaChina International ExhibitionsE-mail: [email protected]: www.propakchina.com


March27 – 30: anuga foodTec

KoelnmesseCologne, GermanyKoelnmesse GmbhE-mail: [email protected]: www.anugafoodtec.com


28 – 30: food ingredienTs chinaShanghai World Expo Exhibition & Convention CenterShanghai, ChinaChina Food Additives & Ingredients Association (CFAA)CCPIT Sub-Council of Light IndustryE-mail: [email protected]: www.chinafoodadditives.com


April11 – 14 indoPack

Jakarta International Expo KemayoranJakarta, IndonesiaE-mail: [email protected]: www.indopack.net


17 – 20: food & hoTel asiaSingapore ExpoSingaporeSingapore Exhibition ServicesE-mail: [email protected]: www.foodnhotelasia.com


May8 – 11: seoul food & hoTel

Korea International Exhibition CenterSeoul, South KoreaKotraE-mail: [email protected]: www.seoulfoodnhotel.co.kr


9 – 11: sial chinaShanghai New International Expo Center Shanghai, ChinaExposium E-mail: [email protected]: www.sialchina.com


22 – 25: korea PackKorea International Exhibition CenterSeoul, South KoreaKyungyon

September4 – 7: food & hoTel Thailand

BITECBangkok, ThailandBangkok Exhibition ServicesE-mail: [email protected]: www.foodhotelthailand.com


5 – 7: ViTafoods asiaAsiaworld-ExpoHong Kong, SAR China Informa ExhibitionsE-mail: [email protected]: www.vitafoodsasia.com


5 – 7: asia fruiT logisTicaAsiaworld-ExpoHong Kong, SAR ChinaGlobal Produce EventsE-mail: [email protected]: www.asiafruitlogistica.com


OctOber3 – 5: food ingredienTs asia

Jakarta International Expo, KemayoranJakarta, IndonesiaUBM AsiaE-mail: [email protected]: www.fiasia-indonesia.ingredientsnetwork.com


*All details subject to change without notice. Please check with organisers for updates.

calendar of events 2012

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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.

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❑ 81 Ingredients & Additives Supply❑ 85 Storage Handling & Distribution❑ 80 Raw Material Supply❑ 88 Distributors and Retailers of Food Products

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Come join the discussion with our team about new ways to achieve profitable growth for your business, with focus on providing health and vitality for the whole family.

28-30 Mar, 2012Shanghai World Expo Exhibition & Convention CenterBASF Booth: 1H49/1J48, Hall 1, Overseas Pavilion

Learn about “Newtrition for Kids” at our seminar on29 Mar, 2012, 13:30-16:30Meeting Room 8, Shanghai World Expo Exhibition & Convention Center

Imagine offering food that is more healthy but just as tasty.

201140_BASF_Anz_e-invitation_FIC-China_205x275_01_RG.indd 1 03.02.12 10:29

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APFI March 2012