Food busines jan 13

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February 25-28, 2013Dubai World Trade Centre

VISITUS

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Editor Matt Matthews

Associate Editors Jessie JorgeAndrew Thomas

Sub Editor Megha Marie Matt

Graphic Designer Aleena Susan John

Sales Manager Paul Thomas

Production Manager Abdul Shareef

ContributorsNeville J. ChandlerP.K. JamesShakeeb Kolakadan

Cover photo courtesyHydrosol, Germany

Head OfficeMatt Media International Ltd. Woodgreen, London N22 5AR, UKE-mail: [email protected] Web site: www.foodbusinessgulf.com

Middle East OfficeAl Saad Advertising & Publishing LLC. P O Box 25694,Sharjah, UAE Tel:+971 6 5639494Fax:+971 6 5639449E-mail: [email protected] Food Business Gulf & Middle East isdesigned to serve the fast growing Food,Fresh Produce, Ingredients, Bakery, Hotel,Hypermarkets, Restaurants & Cateringindustries in the Gulf and Middle Eastregion by providing the expert informationto our readers in our four comprehensiveissues in a year. It is circulated through outMiddle East region and world wide inaddition to the extra distribution at variousfood, catering & hotel events, fresh andperishable shows. The magazine provideseditorial coverage on a wide range of topicswhich are of interest to industryprofessionals. Food Business Gulf & Middle East is a sisterpublication of Gulf Agriculture. Printed & published by Matt Media© Intl. Ltd.(U.K.) 2013

NEWS PAGE 04GULFOOD PREVIEW PAGE 22AFRICA BIG SEVEN REVIEW PAGE 34SWEETS MIDDLE EAST REVIEW PAGE 36FILLING SOLUTIONS PAGE 38PEANUT PRODUCTS PAGE 42SORTING SOLUTIONS PAGE 44PASTA SOLUTIONS PAGE 46STABILISING SYSTEMS PAGE 48BAKERY EQUIPMENTS PAGE 50MINERAL WATER PAGE 52SAUCE AND CONDIMENTS PAGE 53USA UPDATE PAGE 56GERMANY UPDATE PAGE 58DENMARK UPDATE PAGE 62POLAND UPDATE PAGE 64UAE UPDATE PAGE 66

PAGE 68ITALY UPDATE PAGE 70

ARGENTINA UPDATE PAGE 71JORDAN UPDATE PAGE 72FRANCE UPDATE PAGE 74CHILE UPDATE PAGE 75SPAIN UPDATE PAGE 76

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CANADA UPDATE

JANUARY-MARCH 2013

Palsgaard extends investment inSingapore, MalaysiaPalsgaard A/S, a global market leader forchocolate and extruded whipping cakeemulsifiers, is expecting to grow further in theAsia Pacific region. The company is on track toopen a new factory in neighbouring JohorBahru, Malaysia by mid-2013, and planning toproduce emulsifiers and integrated blends toexpand its market leadership to dairy, icecream, margarine as well as in soya beveragesover the year 2013.

“Much of the global retail food and beverageactivities are concentrated in Asia. All the researchforecasts are pointing to per capita incomesgrowing exponentially in Asia, hence creatingmore middle-class and upper-middle class peoplewho are willing to spend. Imagine — we wouldhave a consumer base here of several billionpeople. That constitutes a sizeable proportion ofthe world population,” explained JakobThøisen,CEO, Palsgaard A/S, who was in Singapore aspart of a trip to Asia to introduce the new factoryand its business implications to partners at aregional Agents' and Distributors' meeting.

Following its global customers into Asia hasworked well for Palsgaard, which has benefitedgreatly from the region even during crisis years.“We have seen double digit growth of ourbusiness in this region even during the financialand economic crises that took place in 1997 andin 2008,” said Romil Jagunap, ManagingDirector, Asia Pacific, Palsgaard Asia-Pacific.“Food manufacturers in Asia are gettingincreasingly sophisticated and more demanding.They want to produce high quality food productsat a relatively low cost. Consumers here are alsobecoming more health conscious.”

Palsgaard has already invested in a RegionalApplication Centre in Singapore worth more thanUS$8.2 million for dairy, ice cream, soya, bakery,and confectionery applications, and is planningon doing more in Asia. A pilot plant for margarineis currently in the works. The company is also inthe final phase of constructing a fully automated20,000-metric-tonne emulsifier plant in Johor Bahruto complement the Singapore facilities and satisfycustomer demand for high quality emulsifiers andstabilisers.

Backed by its facilities in this part of the world,Palsgaard will address the needs of foodmanufacturers in Asia by developing customisedsolutions and further enhancing technical serviceand application support to customers.

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Booba tea bar hits The Dubai MallA RUSSIAN born businessman has launched aninnovative new tea bar in Dubai as he aims torevolutionize the beverage business.

Kirill Kossinski, who moved to theMiddle East four years ago, is thedriving force behind a new conceptcalled Booba - which recentlyopened its first store on the top floorof the Dubai Mall.

The 28-year-old, a hospitalityspecialist having studied at therenowned Swiss Hotel ManagementSchool, won the backing ofinvestors to help fund his newproject creating four new full time jobsin the process.

Kossinski initially worked in the hotel tradeat the Grand Hyatt and The One and OnlyRoyal Mirage when he first arrived in Dubaibut decided to seek out a new challenge earlierthis year.

And after spotting a gap in the market hedeveloped Booba, an offshoot of Bubble teafirst found in Taiwan in the 1980s, whichspecialises in milk tea drinks.

The recipes use fresh jasminegreen tea, which is brewedregularly on site, and also featurestapioca balls to create a tasteexplosion during the new drinkingsensation.

Kossinski explains how hisjourney saw him transfer his skillsto form his new business venture.

“I decided I wanted to be myown boss and create a newproduct for the market here in

Dubai after deciding to leave thehotel trade,” he said.

“Although I was born in Moscow I grew upin Germany and was back there on holidaywhen I first tasted bubble tea and I immediatelythought the concept would appeal to theMiddle East market,” he added.

Kirill Kossinski

New plant for the production of deoiled lecithin in SingaporeThe Hamburg lipid companies Berg +Schmidt and Sternchemie are investing in adeoiling plant for the production of puresoybean lecithin. The capacity of the firstphase of construction will be 4,000 tonnesp.a. of deoiled lecithin. The plant will havestate-of-the-art design and meet all ISO, GMPand HACCP requirements. Production is dueto start in the second quarter of 2013.

At a total world consumption of some250,000 tonnes, vegetable lecithins are oneof the most important natural emulsifiers.With over 50 years of experience in thelecithin industry, Volkmar Wywiol, the ownerof the Lipid Companies Berg + Schmidt(feed) and Sternchemie (food), ranks amongthe international pioneers in the developmentand marketing of lecithin products.

The increasing popularity of conveniencefoods and better feed conversion is makingever-greater demands on deoiled soybeanlecithin in powder form. Managing DirectorH.V. Bhawe of Berg + Schmidt Asia,Singapore, explains the growing demand bythe fact that “unlike other emulsifiers, lecithinshave a threefold effect”.

They supply the metabolic system withessential nutrients; they increase thedigestibility of fat, and finally they arepowerful emulsifiers. “The viscous lecithinswith their large proportion of crude oil -around 35 percent - are no longerconcentrated enough for many applications,both in the food industry and in the field ofanimal nutrition”, Bhawe adds.

Berg + Schmidt and its partners alreadyhave a special plant for the production ofdeoiled lecithin in India, but this is workingto capacity for the local market in India.

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First global Empower-sponsoredDistrict Cooling and HeatingDesign Manual is approvedThe first global District Cooling and HeatingDesign Manual, exclusively funded and sponsoredby Empower, the largest district cooling companyin the MENA region, was approved at theAmerican Society of Heating, Refrigerating andAir-Conditioning Engineers (ASHRAE) Conference2013 which concluded in Dallas in USA. Theinternational manual was given unanimousapproval by the members of the technicalcommittee, in the presence of ASHRAE Presidentand Mr. Ahmed Bin Shafar, CEO of Empower.

UAE is the first country to sponsor the releaseof this international manual that will serve asreference for district cooling (DC) and heatingdesign. Empower funded all the studies andresearch required to create the manual.Moreover, the company supported the manualwith a case study on its Business Bay plant room.

Incepted in 1894, ASHRAE, the patron ofthe manual, is an international organizationwith 51,000 members across the world.

Bin Shafar said: “Empower is proud to be theonly district cooling company in the world tosupport the research and studies for theinternational manual which has been designed asa global reference point for district heating andcooling. We believe it will raise the bar on thestandards in these two industries across the world.”

DC is developing rapidly in the Gulf whichsignificantly enhances the role it will play byensuring implementation of unified DCmeasures across the world.

The approved manual is a stand-alonepublication which through its deep focus onplanning, design, and operation covers issuesrelevant to district cooling and heatingapplications in all regions of the world, includingthe Middle East. Available to engineers andexperts in district cooling and heating industries,the design manual includes the following sections:Introduction, System Planning, Central PlantRoom, Distribution System, End User Interface,Thermal Storage, Instrumentation and Control,Operations & Maintenance, System Enhancementand Case Study.

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Vandersterre Groep promotes Dutchspecialty cheeses in Rome

By invitation of Gerda Verburg, the Dutch representativeof the Food and Agriculture Organization (FAO),Vandersterre Groep has contributed, together with othercheese makers and traders from Bodegraven andWoerden, to a unique promotion of Dutch cheesespecialties at the Eataly trade fair in Rome.

On October 26th and 27th, Rome was marked byDutch cheese and cheese tools. The Dutch delegates, forthis occasion dressed in strikingly traditional Dutch outfits,even caused some tourist commotion in the city center.Afterwards, during a culinary lunch and cheese tasting,they introduced their Italian colleagues to the uniquecheeses from the Green Heart of Holland.

On behalf of Vandersterre Groep, Ben van der Walhad traveled to Rome to introduce his Italian colleagues tothe brands Prima Donna and Landana. Both brandsfeature an array of high-quality and unique tastingspecialty cheeses that are a classic example of the Dutchcraftsmanship in the expertise of cheese making andripening.

For over 2,000 years cheese has been made in theGreen Heart of Holland. Nonetheless the art of cheesemaking originates from the Romans, who educated theDutch locals in cheese making on their way to the north ofEurope. Throughout the years the cheese makers andtraders from Bodegraven have perfected their craft andcreated many new varieties and brands. In our time theLatin word “caseus” still lives on in the Dutch word “kaas”(cheese).

Functional gelatines and bioactivecollagen peptides at GulfoodThe world's leading producer of gelatine and collagenpeptides, will be present at the next Gulfood tradeshow inDubai, UAE, from 25th to 28th February, 2013.

Rousselot will be presenting the world largest range ofgelatines and collagen peptides with a specific focus onits fish and Halal certified grades.

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Rousselot® Gelatines are renowned for theiroutstanding versatility and their ability tofacilitate the formulation of dairy products,confectioneries, desserts, snacks or meat-basedapplications.

Innovative gelatine applications showcasedat Gulfood will include Bee Gums™ - new softgummies flavoured with pure honey,Tof'Gums™ — the first gummy with toffeeflavour, Rousselot® Delight - grained and ultra-soft "gummies", Mint marshmallows, and areduced in-fat-and-sugar chocolate brownie.

These applications will give Rousselot's teamand the stand visitors the opportunity to discussand appraise how to use gelatine in newapplications and create appealing andsuccessful consumer foods.

Peptan® collagen peptides are natural andbioactive ingredients to be used in functionaland nutraceutical foods. Different studiesshow that Peptan® contributes to maintaininghealthy bones and joints and thus mobility. Ahigh quality protein, Peptan is ideal for theelderly nutrition and sports nutrition. Themoisturizing and anti-aging effects of Peptan®

in beauty from within applications for skinhave also been scientifically demonstrated.Rousselot's latest clinical study (unveiled inDecember 2012) showing the rejuvenation ofskin collagen structure with Peptan® F (Fishorigin) will be in the spotlight.

Examples of applications featuring Peptan®

will be also demonstrated at the booth such asBeauty gummies with a cherry flavour, Beautycookies flavoured with almond, and Mobilitybeverages for joint and bone health (Flex andGo!™ Drinks).

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Emsland Group develops newclean label product ranges withEmglucan® and Empure®

Empure® is a clean-label starch which simulatesthe properties and functionalities of achemically modified starch. It is available inpotato- and pea-based variations. The Empure®

range can be used for a wide variety of foodapplications (e.g. snacks, baked goods, soupsand sauces) as a highly suitable binding,thickening and texturizing agent with goodshear and heat stability. Additional benefits ofour clean label range:

� Short textures� Easily dispersible� Dispersible in hot liquids� Special products for cold applications� Improved mouth feeling, taste and textureEmglucan® is our new waxy winter barley

based flour for use in amongst others snacksand coatings. Emglucan® is enriched in beta-glucans and has a useful physiological roleas a dietary component as B-Glucanssupport reduction of blood-cholesterol level,

risk of colon cancer, risk of diabetes II. Italso provides an anti-staling advantage infood products, extending freshness andshelf-life.

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Leading trade fair for theconfectionery industry givesinternational trade a boost For four days, Cologne was the capitalcity of the international confectioneryindustry. From 27th to 30th January 2013,sweets and snack items were the focus ofattention for over 35,000 buyers fromaround 150 countries who came to theInternational Sweets and Biscuits Fair(ISM). “Only ISM brings together all of therelevant global market participants fromindustry and the retail trade on such alarge scale,” says Katharina C. Hamma,Chief Operating Officer of Koelnmesse.“In this way, ISM underlines its position asthe most important business andinnovation platform for the confectioneryindustry. Within a mere four days, the topdecision makers from around the globewere able to meet each other in Cologne.”Bastian Fassin, Chairman of theInternational Sweets and Biscuits FairWorking Group (AISM) and ExecutiveCommittee Member of the Association ofthe German Confectionery Industry (BDSI),adds, “ISM is indispensable to theconfectionery industry. It brings newmomentum to national and internationaltrade activities - for market leaders andmedium-sized companies alike.”

The suppliers all reported that they hadengaged in intensive discussions with well-informed and influential trade visitors. “I'malways impressed by the internationalscope of the trade fair and the high levelof decision-making authority of its visitors,”says a manufacturer of fine baked goods.In addition to the presence of high-rankingdecision-makers from the German trade,which was fully represented at ISM, topbuyers, importers and distributors of

confectionery products from abroadalso travelled to Cologne. That's whyexpectations are optimistic for bothdomestic and international businessfollowing the trade fair. “The discussionsand negotiations that we conducted withqualified buyers during ISM were verypromising,” says a chocolate supplier.

This year, ISM was once againcharacterized by the high percentage ofvisitors from abroad. At around 67 percent, this was a slight increase compared

to the previous year. Correspondinglythere was also an increase in the numberof visitors' countries of origin to around150. The highest visitor numbers wererecorded for Belgium, Great Britain, Italy,the Netherlands, North America, Japanand the Middle East. With 1,402exhibitors from 67 countries, the numberof suppliers at ISM remained at a highlevel.

A new initiative introduced at ISM2013 addressed young companies in theconfectionery industry. Ten such companies— including some with only small budgetsand limited staff - took advantage of theopportunity to exhibit in the “NewcomerArea” of the most important internationaltrade fair for confectionery and snackitems.

Innovations and new developments notonly generated media interest but alsoemphasized the vitality and achievementsof the sector. Once again the “NewProduct Showcase” reflected thesedevelopments. In 2013, 84 companiesfrom around the world presented 120products in this area. Almost 90international journalists took part inselecting the top three innovations at ISM.First place went to a surprisingly tingly“Cola Crackle Wafer” from the Austriancompany S. Spitz GmbH. The Greekcompany Hatziyiannakis Dragees wonover the jury with roasted almond dragéesthat are sweetened with steviol glycosides.Third place went to the traditional Swisscompany Kägi Söhne AG for the unusualpackaging of their fine wafers. A yodelmelody plays when the packaging isopened.

The special show “Sweet Nostalgia”presented by the KISD, Koln InternationalSchool of Design, was also very popular.A group of 26 design students from theKISD took the theme of nostalgia as theirinspiration and translated differentperspectives and memories into creativeproduct concepts.

This year's ISM featured a wide varietyof trends. In addition to products forconsumers with special requirements - forexample lactose-free, gluten-free, veganand vegetarian products - low-fat and low-sugar confectionery and snack items

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continued to play a role. Thethemes of “sustainability”,“fair trade products” and“country of origin labelling”were likewise very important.And new dimensions inflavours and combinationswere to be found in allsegments, from confectioneryto snack items.

ProSweets Cologne, the

international trade fair for thesupplier industry, which takesplace in parallel with ISM,was also a complete success.At the close of the trade fair,Koelnmesse reported that thenumber of visitors fromaround 100 countries hadgrown by a good five percent to more than 17,000.Visitors here were presentedwith information about theproduct ranges of 325companies from 30 countries.

A total of 1,402 companiesfrom 67 countries participatedin ISM 2013; 82 per cent ofthe exhibiting companies werefrom abroad. The fairoccupied a gross exhibitionspace of 110,000 m2. Theparticipants included 219exhibitors and 30 additionallyrepresented companies fromGermany as well as 1,141exhibitors and 12 additionallyrepresented companies fromabroad. Over 35,000 tradevisitors from around 150countries attended ISM 2013,roughly 67 per cent of whomcame from abroad.

Stern-Wywiol Gruppecompanies to presentattractive innovationsSix companies in the Stern-Wywiol Gruppe will bepresenting innovative newproducts at Gulfood /Ingredients Middle East 2013.At their shared booth S3-G18 inHall SSH3 the sister companiesHydrosol and SternVitamin willfeature tailor-made stabilisingsystems as well as vitamin andmineral premixes, whileMühlenchemie, DeutscheBackand SternEnzym will focus oninnovative solutions for thebaking and milling industries.Meanwhile, OlbrichtArom'sworld of flavourings will offer

new ways to give many foodsthat special something.

Hydrosol: Economicalproduction of dairy, meatand convenience foods

Hydrosol, one of theleading suppliers of stabilisingsystems, will be showing newfunctional systems for the fastand simple production of milkbeverages like chocolatedrinks and breakfast drinkswith cereal, without requiringhigh-pressure homogenisation.Another innovation isstabilising systems that protectthe proteins in yogurt drinkslike dough or ayran, preventsyneresis and keep the productstable. Hydrosol also has new,carefully balancedhydrocolloid and protein mixesfor cheese preparations. Theystabilise the consistency ofvarious end products likepizza cheese, cheese patties,cream cheese slices andrecombined alternatives forwhite, cream and saladcheeses, and help reduceproduction costs.

For meat and sausageproducts, Hydrosol is focusingon the HydroTOP line. Thesestabilising systems are suitablefor hamburgers, meatballs,chicken nuggets and meatfillings for pasta dishes.HydroTOP High Gel 20 is anew product that forms a heat-stable gel with a structuresimilar to meat, for a notableimprovement in the texture ofmeat-reduced recipes. It alsogreatly reduces weight lossduring heat treatment.

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continued to play a role. Thethemes of “sustainability”,“fair trade products” and“country of origin labelling”were likewise very important.And new dimensions inflavours and combinationswere to be found in allsegments, from confectioneryto snack items.

ProSweets Cologne, the

international trade fair for thesupplier industry, which takesplace in parallel with ISM,was also a complete success.At the close of the trade fair,Koelnmesse reported that thenumber of visitors fromaround 100 countries hadgrown by a good five percent to more than 17,000.Visitors here were presentedwith information about theproduct ranges of 325companies from 30 countries.

A total of 1,402 companiesfrom 67 countries participatedin ISM 2013; 82 per cent ofthe exhibiting companies werefrom abroad. The fairoccupied a gross exhibitionspace of 110,000 m2. Theparticipants included 219exhibitors and 30 additionallyrepresented companies fromGermany as well as 1,141exhibitors and 12 additionallyrepresented companies fromabroad. Over 35,000 tradevisitors from around 150countries attended ISM 2013,roughly 67 per cent of whomcame from abroad.

Stern-Wywiol Gruppecompanies to presentattractive innovationsSix companies in the Stern-Wywiol Gruppe will bepresenting innovative newproducts at Gulfood /Ingredients Middle East 2013.At their shared booth S3-G18 inHall SSH3 the sister companiesHydrosol and SternVitamin willfeature tailor-made stabilisingsystems as well as vitamin andmineral premixes, whileMühlenchemie, DeutscheBackand SternEnzym will focus oninnovative solutions for thebaking and milling industries.Meanwhile, OlbrichtArom'sworld of flavourings will offer

new ways to give many foodsthat special something.

Hydrosol: Economicalproduction of dairy, meatand convenience foods

Hydrosol, one of theleading suppliers of stabilisingsystems, will be showing newfunctional systems for the fastand simple production of milkbeverages like chocolatedrinks and breakfast drinkswith cereal, without requiringhigh-pressure homogenisation.Another innovation isstabilising systems that protectthe proteins in yogurt drinkslike dough or ayran, preventsyneresis and keep the productstable. Hydrosol also has new,carefully balancedhydrocolloid and protein mixesfor cheese preparations. Theystabilise the consistency ofvarious end products likepizza cheese, cheese patties,cream cheese slices andrecombined alternatives forwhite, cream and saladcheeses, and help reduceproduction costs.

For meat and sausageproducts, Hydrosol is focusingon the HydroTOP line. Thesestabilising systems are suitablefor hamburgers, meatballs,chicken nuggets and meatfillings for pasta dishes.HydroTOP High Gel 20 is anew product that forms a heat-stable gel with a structuresimilar to meat, for a notableimprovement in the texture ofmeat-reduced recipes. It alsogreatly reduces weight lossduring heat treatment.

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Gulfood, the world's biggest annualtrade exhibition for the food andhospitality industry, is set to expand by

13% - more than 12,500sqm — this year tooffer 113,398sqm in exhibition space. Theexpansion includes an additional temporaryhall, Zabeel Pavilion, dedicated to food anddrink companies due to overwhelming demandboth regionally and globally. Gulfoodorganisers have reported a sold out show a fullsix months before the event kicks off fromFebruary 25-28, 2013 at Dubai World TradeCentre.

Under the theme “International Flavours,World Class Business”, Gulfood 2013 is ontrack to provide exporters, buyers, exhibitorsand visitors benefit an even broader trade andsourcing platform as well as knowledgeexchange, training, competitions and liveevents. The last edition of Gulfood, held inFebruary 2012, attracted 68,681 trade visitorsfrom 152 countries — an 11% increase fromthe previous year — with a 61% internationalvisitor presence. In addition, the 2012 show

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GULFOOD 2013WITNESSESSIGNIFICANT13% GROWTHWITH INDUSTRYDEMAND

drew 3,816 exhibitors and offered 110 internationalpavilions. The additional exhibition space will allow many ofthe hundreds of exhibitors queuing for a presence at Gulfoodto finally showcase their products in this fast-growth marketincluding new country pavilions from Ecuador, Lithuania andOman.

François Sporrer, French Trade Commissioner andDirector, UBIFRANCE United Arab Emirates said, “I amdelighted DWTC continues to invest in new exhibition space.At UBIFRANCE, we are inundated with requests from Frenchcompanies wanting to participate in this important exhibitionand now we can bring more French companies to satisfy thehuge market demand for high quality produce andequipment. Gulfood is already the world's largest annualfood and hospitality event and this additional capacitymeans this is now the largest French pavilion at any foodevent worldwide.”

“The highly-anticipated Gulfood 2013 event is an essentialevent for those organisations and companies that want toforge new partnerships and secure lucrative businessopportunities,” said Helal Saeed Almarri, Chief ExecutiveOfficer, Dubai World Trade Centre, the organiser ofGulfood.

“The show provides the region's largest central businesshub for exhibitors and industry suppliers to experience anunrivalled product and service showcase and the opportunityto meet serious international buyers face-to-face. For tradevisitors, the event offers an exceptional opportunity to sourceand select from a global product showcase, network withthousands of industry peers to drive the market forward andreview the latest trends and innovations through the entirechain, from raw ingredients and machinery through tofinished products and restaurant styling,” said Almarri.

The additional exhibition space at Gulfood 2013 willaccommodate the huge demand for participation, enablemore processing and packaging equipment space, and allowexhibitors to demonstrate their larger machinery andequipment ranges. Increased space has also been providedto Ingredients, which supports the region's increasing drive tomanufacture and move up the value chain. The largestexhibition space increase has been provided to finished food- especially exhibitors focused on retail and foodservicemarkets - where demand far exceeds capacity with over 900companies requesting space. An important bi-product of theexpansion is the many new products, new exhibitors and


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UNDER THE THEME “INTERNATIONAL FLAVOURS, WORLDCLASS BUSINESS”, GULFOOD 2013 IS ON TRACK TOPROVIDE EXPORTERS, BUYERS, EXHIBITORS AND VISITORSBENEFIT AN EVEN BROADER TRADE AND SOURCINGPLATFORM AS WELL AS KNOWLEDGE EXCHANGE,TRAINING, COMPETITIONS AND LIVE EVENTS.

new equipment that can be shown, which inturn delivers more value and interest to visitors.

Launched more than 25 years ago, theinaugural Gulfood in 1987 offered 850sqm ofexhibition space to the region's burgeoningfood and hospitality industry. Today, Gulfoodprovides 113,398sqm, a staggering growthmetric which underpins its position as theworld's biggest annual trade exhibition for thesector with unrivalled expertise, in-depth marketknowledge and spectacular return oninvestment.

With Dubai a central trading point betweeneast and west, food imports to the GCC areprojected to rise to USD53.1 billion (AED195billion) in 2020 from USD25.8 billion(AED94.7 billion) in 2010 according toEconomist Intelligence Unit figures. In the UAE,imports are set to grow from USD3 billion(AED11 billion) in 2011 to USD8.4 billion(AED30.8 billion) in 2020.

According to Dubai Municipality, foodimports to Dubai rose 18% in 2011 at 6.7million tonnes compared to 5.6 million tonnesin 2010 from 151 countries.

Reflecting the global profile and importanceto exporters, many agricultural and exportministers are also expected to attend Gulfoodto support their countries participation. Tofacilitate this high level ministerial support,Gulfood is proud to host the Ministers Meet,which is a programme of events whereministers with a portfolio encompassing globaltrade, export and agriculture will need tocollaborate and broker future tradeagreements, export initiatives and food securitypolicy.

Providing context and direction to globaltrade strategy is also on the agenda at thestrong conference line-up next year. Captains ofindustry and world-renowned experts will sharetheir research and market analysis at the FoodLeaders Summit where food and hospitalitybusiness leaders will debate and explore thecommercial strategies that will shape the futureof food trade both at home and abroad. Alsocapitalising upon the region's fast-growingmanufacturing base and business start-ups arededicated programmes for Food Processingand Packaging and Entrepreneur or



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Foodpreneur--where the hottest trends for 2013will be unveiled. Completing the line-up is theFranchise Workshop, an essential guide to foodfranchising to help industry professionals makethe right decisions to acquire and manage asuccessful network.

The Gulfood Awards, now in its fourth year,will celebrate the people and companies

behind the region's exceptional food and drinkindustry. The Gulfood Awards has firmlyestablished itself as the region's leading andmost sought after accolade providing winnerswith an independent and prestigiousendorsement of their achievements. Byrewarding and celebrating excellence in 23hotly contested categories, the awards aim to



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recognise and champion innovation, thehighest levels of service, the very beststandards as well as enhancing the region'sinternational reputation for excellent food andbeverage products and services.

Adding to the competition and excellence,the hugely successful and popular EmiratesCulinary Guild Salon Culinaire returns toGulfood next year. Now one of the largest

competitions in the world, 1,300 young chefswill compete to become the culinary stars ofthe future. The event highlights includepractical and display-based culinarycompetitions from practical cookingcompetitions to buffet and banqueting showpieces - a perennial favourite being the ice-carving stage where talented entrants turnhalf-tonne blocks of ice into extraordinary



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sculptures that amaze and delight audiences.The competitions are organised by theEmirates Culinary Guild and endorsed by theWorld Association of Chefs Societies.

The third Baking & Pastry Guild Middle EastCompetition will also be held at Gulfood 2013.This competition is designed to honour the highlyspecialised skills of professional bakers andpastry chefs. The competition will showcase newtrends, classical skills, innovative techniques, and

most of all the exceptional talent, dedication,and competitive spirit of these professionals inthe UAE and Middle East. New categoriesinclude Retail and Bakery Breads, Retail BakeryRolls, Retails Bakery Speciality Breads and RetailBakery Confectionary and Pastry.

A range of industry sectors will be showcasedand this demonstrates Gulfood's 360 degreeperspective in terms of its exhibition offerings.Ingredients Middle East is the only event in the


region to address the growing foodmanufacturing and processing sector - excellentsales prospects are available for those whocultivate, extract, process or supply rawmaterials and ingredients to manufacturers offinished food, beverages and health food. Alsoamong the sector line-up are: Beverage &Beverage Equipment, Food & Drink, FoodService & Hospitality, Ingredients Middle East,Processing & Packaging and Restaurant & Cafe.

The value of networking is also harnessed atGulfood, through The Gulfood Majlis, acommercial forum that provides a discreet butfocused environment for senior industryprofessionals to network and develop newbusiness opportunities.

Further enhancing next year's Gulfood andnew to the show are: an enhanced VIP buyerprogramme, a spotlight on Africa, easier on-sitenavigation tools and workshops dedicated to

entrepreneurship, processing, packaging andindustry regulations.

New innovative solutions At this year's Gulfood exhibition in Dubai,

taking place 25 - 28 February 2013, ParkerHannifin will be showcasing a number of newinnovative solutions that support the production,packaging and bottling sectors within the Foodand Beverage Industry.

On show will be Parker domnick hunter'sunique portable filter integrity tester. TheValairdata 3 has been designed utilizing 40years of experience in the provision of sterileair and gas filtration solutions. It is the quickestand easiest way to verify the integrity of sterilegas filter systems. This evolution of theinstrument incorporates state-of-the-arttechnologies to enhance the benefits offered bythe aerosol challenge in comparison to other



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sterile gas filter testing methodologies. Suchfeature upgrades include touchscreenoperation, enhanced-life and lightweightbattery, and USB transfer of test data. Thesefeatures combine to improve the usability, datahandling and ultimately reduce the time takento perform filter tests in comparison to otherinstruments and methodologies.

Also on show at Gulfood will be the newlydeveloped OIL-Xplus ADVANTAGE filter elementwhich is proven to save an incredible 54%* inenergy costs over alternative elements. Thenew element features a pleated constructionthat delivers 3 times the open area whencompared to equivalent products. This ensuresa greater dirt holding capacity, while providinglow-pressure drop across the element, which inturn delivers lower energy costs. By fitting thenew OIL-Xplus ADVANTAGE element youbenefit from maintaining the original equipmentspecifications combined with improvements inperformance and reduction in operating costs.

Parker's Hiross Zander division will beintroducing the new Antares compressed airdryer-range at Gulfood. The launch of the newcompressed air purification technology offerssignificant advantages with respect to efficiency,flexibility and life-time cost. The basis of“Antares Tandem Technology”, developed by

Parker Hiross is the combination of two well-proven technologies, refrigeration andadsorption drying, which have now beenintegrated in a new intelligent manner. CurrentlyAntares is available for volume flows from 25up to 34 m /min and energy consumption is upto 44% less compared to products that featuresimilar technologies. The pressure dew pointcan be freely set between +3 °C and -70°C.

Adding to the line-up of new products,Parker domnick hunter will be showcasing thelatest nitrogen gas generator developed for thefood industry. Industrial nitrogen gasgenerators provide a cost-effective alternative totraditional bottled or bulk storage nitrogensources in applications such as modifiedatmosphere packaging, purging, blanketingand pressure transfer. A fully operationalMIDIGAS nitrogen generator will be on displayat the show and will demonstrate how food-grade nitrogen can be produced, from astandard compressed air supply safely, easilyand cost-effectively.



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Africa's burgeoning middle classpopulation is going to be the biggesttrade opportunity for the world's food

and beverage industry over the next twodecades. So says John Thomson, managingdirector of Exhibition Management Services,organiser of Africa's Big Seven (AB7), thelargest food and beverage trade show on theAfrican continent.

AB7 2013 takes place from 30 June to 2July at Gallagher Convention Centre, Midrand.

“From agribusiness and food processing tofood retailing, the food service industry and thefast food phenomenon, Africa is alreadyproviding a thriving market for companiesoperating in these sectors,” adds Thomson. Heshould know; he has successfully hosted AB7 inJohannesburg every year for over a decade.The seven-in-one food and beverage tradeshow has proven to be a versatile and effectiveinternational platform for tapping into theAfrican market and promoting trade with therest of the world. The 2012 event attracted

8,730 buyers from 53 countries, of which 23were from the continent.

Yudi Dahlan from the Indonesian TradePromotion Centre in Johannesburg says AB7 isa true door-opener to the African market. “Ourpavilion hosted over 15 Indonesian companiesAB7 2012; every one of them is convinced thatAB7 is the 'ultimate African showcase' for theirproducts. Many of them signed tradeagreements with customers at the show.”

AFRICA'S BIG SEVENTARGETS THECONTINENT'S FOODAND BEVERAGE MARKET

Following record results for last year'seditions of SEAFEX, The Speciality FoodFestival, and Sweets & Snacks Middle East,

the organisers of the region's top three gourmetfood shows have confirmed even bigger plansfor 2013. Set to take place from 17-19November 2013 at the Dubai World TradeCentre (DWTC) a substantial 35 percentincrease in exhibition space has been allocatedto the shows to accommodate exhibitor demand.

The increase in size to 11,500m is due toexcellent sales, strong order books andpromising new business relationships reportedby exhibitors at the close of three influentialtrade shows last month. SEAFEX, The SpecialityFood Festival, and Sweets & Snacks Middle Eastprovide the only dedicated platforms in theMiddle East for niche sectors enjoying stronggrowth in the region: seafood, gourmet and finefood ingredients, and confectionery and snacks.

Organised by DWTC, the three showswelcomed 11,582 targeted food & beverageand hospitality professionals to source newingredients and products, identify new suppliersand secure distributor contracts for the lucrativeMENA region. Last year's shows saw a 22%increase in visitors compared to 9,436 visitorsin 2011.

“As the organisers of Gulfood, the single

largest annual food trade show in the world, theDWTC team brings unrivalled experience tothese three specialist shows within the sameindustry. We are pleased to announce that the2013 edition will be the largest to date due tooverwhelmingly positive results for ourexhibitors, both in terms of being able to reachthe right target audience, and in the lucrativedeals concluded,” said Trixee Loh, Senior VicePresident, DWTC.

“With more than 330 exhibitors from aroundthe world across the three shows this year, visitorshave been able to access an unbelievably well-stocked pantry of ultra-premium fine foodproducts and ingredients - something which isbecoming increasingly important as the region'sappetite for fine dining grows.”

SEAFEX, the largest dedicated seafoodexhibition in the Middle East, which launched

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SWEETS & SNACKSMIDDLE EAST REPORTSSTRONG SALES,EXCELLENT RESULTS

2

region where fish often tops the menu. A totalof 21 country pavilions, from countries as farafield as Canada, China, Spain, Peru, Yemenand Vietnam, enjoyed the highly targetedplatform that the show provided.

British Columbia Gourmet Food, an export-driven food company focused on delivering apremium Canadian food portfolio tointernational food markets, reported high levelsof interest and a number of potential saleswithin the first few days of the show.

President and CEO, Robert Davidson, said:“We are extremely pleased with the number ofpotential enquiries that we have received fromserious customers and the networkingopportunities the exhibition has provided tomeet with qualified business partners from theMENA region and beyond. We have definitelymet our objective to create market awareness inthe UAE, GCC, and Middle East Region for ourCanadian Sustainability natural foods

programme, and we look forward toparticipating at the show again next year.”

The third edition of The Speciality FoodFestival, the Middle East's only dedicatedgourmet and fine food trade exhibition,reaffirmed its success at reaching a targetedaudience with millions of dollars worth ofbusiness conducted during the show.

The French Pavilion, which this year had thelargest presence yet in the show history withover 12 French businesses exhibiting and a25% increase in space over the 2011 edition,was particularly pleased with the opportunitythat the show provided in raising the profile ofits exhibitors among sector professionals,especially French beef, now to be available inthe UAE for the first time in 10 years.

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last year, was particularly well received in a

UK based Adelphi PackagingMachinery have successfully delivereda modified fully-automatic filling and

capping line for Delphi Food Products Ltd.Delphi required a filling and capping

solution for their varied range of high qualityGreek products including Houmous,Taramasalata and Tzatziki, which are filledinto 170g, 283g and 430g pots. Thecontainers are heat-sealed before beingcapped, coded using an inkjet coder, andfinally gathered on a rotary collection table.

When asked why Delphi Foods choseAdelphi as their preferred supplier,Managing Director Tony Styllis had this tosay “Adelphi are our first point of contactwhen we require any filling or cappingmachinery. They are experts in their fieldand have always met our requirements withboth speed and accuracy.”

The machines supplied were modifiedspecifically to meet Delphi Foods'requirements. The filling machine is theversatile Adelphi Cerberus which is capableof filling various container shapes and sizesand with a few modifications was theobvious choice for Delphi Foods.

A modified decanting feed system for potswas put in place, featuring a vacuum suctioninto a starwheel. The filling system had anincreased diameter inlet to the filling head,and larger than standard pipework to thenozzle. The nozzle was also increased insize to allow for a higher filling speed of thethick product.

A simple control panel allows theoperator to adjust the speed of the infeedtable, the starwheel and capping head.The capping machine uses the samemodified, vacuum suction, decanting feedsystem as the filler and secures a push fitcap.Caps can be quickly changed fordifferent product runs through thechangeover of one small component on thecapping head, making the Cerberus verycost effective and efficient to run.

Adelphi machines fill around 80% of all ofDelphi Foods products. “It is the high levelof after sales service from the efficient,highly skilled support staff, combined withthe reliability and high build quality of themachines, which made Adelphi the obviouschoice for Delphi Foods.” Tony Styllis thenadded “Adelphi's machines have stood the

test of time and the new machines haveallowed us to double our production over thelast year, allowing us to become a greatdeal more competitive.”

Adelphi will be displaying a selection oftheir food grade packaging machinery onstand S1E32 at Gulfood 2013. They canalso be contacted via the details below:For more information contact:T: +44 (0)1444 472300F: +44 (0)1444 [email protected]

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ADELPHI GOES GREEKWITH DELPHIFOODS

Grupo Cavigliasso is an Argentinecompany with a “peanut” spirit and avast experience that pursues a policy of

high quality. GC has a modern processingplant and an oil peanut plant latest technology.

GC is able to supply the demandinginternational market with products that meetstrict standards of safety and hygiene.

GC produces its own peanut in selectedsoils. It applies Good Agricultural Practises(GPA) and tracked the quality of each lot by atrazability system. It has HACCP certified.

Grupo Cavigliasso exports HPS Peanut,Blanched peanut and peanut oil.

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OFFERINGHIGH QUALITYPEANUTPRODUCTS

TOMRA Sorting Solutions has unified twochampions to undoubtedly become thepreferred supplier for the food market's

sensor-based sorting and peeling needs.ODENBERG and BEST have created aninvincible alliance when it comes to deliveringsorting, safety and quality solutions throughoutthe process chain, as well as solutions forpeeling, process analytics, chilling & freezing.

After acquiring BEST, TOMRA Sorting Solutionsnow has more than 6,500 machines installedworldwide in the food market. Customers arereassured by the company's even morecomprehensive support and service network, closeto its customers. TOMRA Sorting Solutions nowalso offers wider segment or application coverageand expertise, as well as boasting the leadingsector experts and knowledge in research anddevelopment. This will enable the company tocontinue producing efficient, reliable state-of-the-artsystems and customized solutions. In addition, thecompany has eight test and demonstration centersworldwide, so customers can trial their ownproducts in its systems.

A multitude of high technologicalsolutions available

ODENBERG and BEST can offer a completesorting solution for different industries, oneexample is the potato industry, where wepropose solutions in different positions in theprocess line. We offer a holistic approachmaximizing yield and efficiency; collecting real-time information from farm to fork. We providehigh quality equipment to optimize theproduction flow, resulting in consistent highquality final consumer product.

New sorting solution: Nimbus-NODENBERG and BEST have just launched a

new sorting solution. The latestaddition to the BEST NIMBUS

sorter range, the NIMBUS N,is a 640 or 12000 mmwide sorter that inspectsproducts in free fall. It

recognizes different types ofproducts and uses hyperspectralimaging to identify a uniquefingerprint for each type ofproduct, which forms the basis ofthe sorting process. For anyproduct or defect passing aseparate unique fingerprint iscreated to judge on good or bad.

The spectrum created for every product isloaded into a database which is used fordifferent sorting processes. The database allowsfor very easy set-up of the sorter, minimizingconfiguration time. The advanced technologymeasures different spectra, resulting in anoptimal sorting performance and a very highgood-to-bad ratio for an improved yield.

Bjorn Thumas, Market Manager Nuts, TOMRASorting Solutions Food, says: “We have beentesting the sorter in a number of nut applicationsso far, with very good results. A number of majornut processors have already been using themachine successfully, experiencing an improvedsorting result. The existing NIMBUS will continueto be part of our sorter range; it is now possible tocombine the hyperspectral camera with doublesided laser detection, for an optimal sorting result.The multitude of combinations, gives crucialflexibility to the processor in selecting the bestsolution for his challenge. “

With a combination of various sortingtechnologies, the Nimbus free fall sorter is theideal solution to meet the continuous highrequirements of the food industry for safe andexcellent quality food by removing anyunwanted discolorations, foreign material,deformed products, etc... The NIMBUS alsofeatures Smart and Flex Sort. The Smart Sortmodule helps the operator set parameters byanalyzing the incoming products. It automaticallyprovides a program set up in a simple andtimely manner. The digital Flex Sort moduleeliminates the need to select and change theoptimal reference drum for each specificproduct. This revolutionary technology improvesthe contrast between good products and defects.

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SOLUTIONS FORPEELING, PROCESSANALYTICS, CHILLINGAND FREEZING

Pavan Group is among the worldwideleaders, in the design and engineeringof technologies and integrated product

lines for cereal based food. They are astrong and solid organization, operating inthe food industry as global suppliers ofindustrial solutions, from the handling of rawmaterials to the final packaging. Theyoperate in the business through our eightprestigious brands: Golfetto Sangati, Pavan,Mapimpianti, Montoni, Toresani, Stiavelli,Dizma and Pizeta, all leading Italian brandsin the food processing industry. Thesebrands have become part of the Group,thanks to a farsighted growth anddevelopment strategy, aiming towards abroader service offer and product portfolio.Today, these companies can operate onindividual basis or jointly under aninterlacing strategy covering all theproduction process.

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WIDEST RANGE OFSOLUTIONS FOR THEPRODUCTION OF ALLTYPES OF PASTA


PAVAN GROUP OFFERS THE WIDEST RANGEOF SOLUTIONS FOR THE PRODUCTION OFALL TYPES OF PASTA: LONG AND SHORT-CUT DRY PASTA, NEST SHAPED, PRE-COOKED PASTA, COUSCOUS, AS WELL ASMACHINERIES FOR FILLED, FLAT, ANDEXTRUDED FRESH PASTA, CONVENIENCEFOOD AND GNOCCHI. THEY CAN ALSOPROVIDE DIES, CUTTING SYSTEMS, DIEWASHING EQUIPMENT, PACKAGING LINESFOR PASTA, BAKED GOODS, SNACKS ANDTHE FOOD INDUSTRY.

Pavan Group offers the widest range ofsolutions for the production of all types ofpasta: long and short-cut dry pasta, nestshaped, pre-cooked pasta, couscous, aswell as machineries for filled, flat, andextruded fresh pasta, convenience food andgnocchi. They can also provide dies, cuttingsystems, die washing equipment, packaginglines for pasta, baked goods, snacks andthe food industry. Thanks to this integratedand highly specialized supply chain, joiningtechnology, flexibility and reliability allunder the same name, Pavan Group cangive its outstanding engineering services, alltailor-made to their clients' requirements.

The Group provides a full service strategythat goes from the research anddevelopment of new products, to the projectand design of manufacturing plants, to thefinal after-sales training and client services.In the years, Pavan Group has strengthenedits positioning and brand image thanks to itstop quality standards and productperformances.

With their over 60 year experience andknowhow, their wide range portfoliocovering eight different specialized brands,its consistent R&D investments, the Groupcan fully provide highly sophisticatedprocesses and automation solutions, both forsingle technologies as for a multidisciplineturnkey approach. The most important andcomplex industries of the world, work with atailor-made solution developed by Pavan,with great results from all point of views:cost controlling, efficiency and productquality.

All their technological solutions arecharacterized by extremely creative andhighly personalized projects. Today in fact,in the food industry, excellence is notmeasured only by the product taste, but alsoand mainly by the company capability increating innovation and fulfilling theircustomers' continuous demand for new,more efficient and more profitable solutions.

In particular, Pavan launches the totalvacuum technology for the pastaextrusion/forming process.

As to forming equipment, Pavan presentsthe MKS combined mixer-kneader-sheeter forthe production of lasagna, tagliatelle andcannelloni sheets. This machine combines a

well-tested dosing and pre-mixing systemwith a mixing tank and a kneader-sheeter.

Its new total vacuum version (patented byPavan) incorporates both dry pasta andsheeted fresh pasta technologies. Theapplication of vacuum, especially in theearly stages of the process when flour,water and eggs are mixed, enables to betterpreserve the colour through the inhibition ofthe non-enzymatic oxidation, obtaining acompact and firm pasta.

Extruders with total vacuum technologyare perfect for the production of short andlong-cut pasta. Even in their smaller sizesthese extruders are in stainless steel andequipped with a draining system enablingan integral foaming wash.

Larger machines are provided for thosemarkets in which the demand for readymeals is higher. They can achieve acapacity of 3 t/hr of pasta at inlet; singlescrew and single head machines are moreappropriate in order to minimise cleaningoperations.Come and see us at GULFOOD 2013,booth S-D50

P A S T A S O L U T I O N S 47


In recent years the range of ketchupproducts and spicy sauces has becomemuch wider and now includes a great

many new flavours.Consumer demand fornew taste experiences is increasing, andwith it the sale of innovative products.Hydrosol's new stabilising systems enablemanufacturers of deli foods to produce bothinexpensive ketchup products and attractivespicy sauces which are also capable offreezing and therefore suitable for adiversity of purposes.

Ketchup: low production costswithout loss of flavour

Ketchup usually contains a minimum of30 percent tomato paste. There are legalreasons for this, but it is also a question ofquality because tomato paste has a positiveeffect on the flavour, consistency and mouthfeel of the ketchup. Reducing the percentagewould impair these properties. On the otherhand, tomato paste is an expensiveingredient and therefore pushes upproduction costs. With the new stabilisingsystems from the Stabisol series it is possibleto make spicy ketchup with only 15 percenttomato paste. The end product has a verysatisfactory flavour and colour, a pleasantconsistency and also the typical “ketchupy”mouth feel, but its most important advantageis the inexpensive recipe. The newstabilising system is especially suitable forcountries whose food laws do not require aminimum percentage of tomato paste inketchup.

Simple production of spicy saucescapable of freezing

Fruity, spicy, hot, or sweet-and-sour:withtheir diversity of flavours, spicy sauces areas popular in their way as ketchup. Theseproducts usually contain tomato paste too,but only a fairly small amount as acomponent of the flavour. So therequirements for stabilising spicy sauces aredifferent from the start. Hydrosol's specialcombinations of active ingredients can beadjusted to meet individual customers'requirements in respect of appearance,viscosity and flavour of the finished sauce.These sauces have a wide range of uses, asapplications technologist Rolf Bialekexplains: “In response to requests from

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NEW STABILISINGSYSTEMS FOR

SPICY KETCHUPSAND SAUCES

customers we have developed the functional systemfurther, so that it permits the production of freeze-thaw stable spicy sauces too. As a rule, thesesauces contain a large proportion of water. Thiscrystallizes quickly, which may result in damage -more precisely syneresis - during transportation,when temperatures fall below the freezing point inwinter.” That can be prevented with the aid ofstabilising systems from the Stabisol series, butthese offer additional value-added potential too.With the combination of active ingredients,suppliers of deli foods can make spicy sauces thatare also suitable for convenience products in thefrozen foods segment, for example hamburgers,cheeseburgers or Asian snacks. For these, Hydrosolhas developed recipes with the flavours“barbecue”, “curry” and “hot sweet-sour".Individual ideas from customers, such asingredients like fruits, cocoa or nuts, can berealized quickly.

Manufacture of the products — both ketchupand spicy sauces — is very simple. The stabilisingsystems are just mixed with water, spices and theother ingredients, heated to 90°C and then filled.A further advantage for the customer is the closecooperation between Hydrosol and its sistercompany OlbrichtArom. This enables thedevelopment of all-round recipes which not onlystabilise the end product but also take its flavourand colour into account - all from one source.

S T A B I L I S I N G S Y S T E M S

JANUARY-MARCH 2013

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HYDROSOL'S NEW STABILISING SYSTEMS ENABLEMANUFACTURERS OF DELI FOODS TO PRODUCEBOTH INEXPENSIVE KETCHUP PRODUCTS ANDATTRACTIVE SPICY SAUCES WHICH ARE ALSOCAPABLE OF FREEZING AND THEREFORE SUITABLEFOR A DIVERSITY OF PURPOSES.

B A K E R Y E Q U I P M E N T S50

At Rademaker they have managed totransform the bakery traditions of thepast into robust, state-of-the-art industrial

bakery production lines that meet and exceedcustomer requirements all over the world.

Founded in 1977, Rademaker was one ofthe first companies to specialize in thedevelopment and supply of innovative solutionsfor the bakery industry. Today, Rademaker isone of the front runners in the bakery industry,with global presence and a service that goeswell beyond the delivery and installation ofbakery production lines alone. Dedicated,highly skilled and experienced professionalsemploy the latest engineering technology toprovide customers with solutions that allowthem to face the future with confidence. Basedupon customer requirements, Rademaker foodtechnicians combine customized innovationswith the latest standard technology, resulting inflexible production lines and turn-key solutions.

It is no surprise that dough processing holdsno secrets to Rademaker. Rademaker solutionsare geared towards the customer's specificdough process and products. The developmentprocess starts in the Rademaker TechnologyCentre, here production processes are tested inan optimal testing environment. Rademakertechnologists develop the best products theircustomers demand and translate these into aRademaker production line that will yieldmaximal results in terms of product quality andreturn on investment, with a focus on ingredientand waste reduction.

The Rademaker portfolio contains a widerange of dough processing machines.Rademaker incorporated its bread know-howinto the flexible Crusto bread line that allows itsusers to anticipate the future requirements oftheir markets. Designed to produce a widerange of breads, the machine allows fastproduct changeovers and expansion withcustomized additions. This way the customercan easily adapt their product range. The

Rademaker Flatbread production line is able toproduce a wide variety of high qualityflatbreads to lusciously topped pizzas.

Croissant production lines were among thevery first Rademaker bakery production lines.Today, Rademaker is the recognized leader inflexible croissant lines, guaranteeing largequantities. Over three decades of experiencebecome evident in an unsurpassed dough quality.

The secret of good croissant dough andpastries originates in the laminator process.Rademaker is an expert in stress-free doughsheeting and handling and has valuableexperience in sheeting technology. That is whyRademaker developed four different laminatormethods, based on market-driven research anddevelopment. Rademaker Laminators guaranteehigh output and the very best quality. They canbe developed both as a block processor or afully automated laminator. By adding theRademaker universal make-up line also a widerange of pastry products ca be produced.

Rademaker also offers production solutionsfor pie and quiche products with their Pie line.

A unique combination of proven and newtechnology plus attention for detail, all based oncustomer requirements, guarantee Rademaker tobe the perfect partner in the bakery industry.Therefore it is no surprise that Rademaker isdeveloping itself as a worth full partner for theMiddle East and African baking industry.

INNOVATIVESOLUTIONS FORBAKERY INDUSTRY

JANUARY-MARCH 2013

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You might already know that your body is60 percent water. But do you know whatwater really does for your body, and the

difference between safe water and healthywater? Do you know what makes water tasteeither amazing or...not? Are you drinkingwhat's right for you and the environment?

Where your water comes from is asimportant as where your food comes from. That'swhat our goal is; we believe water purifiednaturally is better than purified chemically. Sothe only thing we treat it with, is respect!

With over 200,000 lakes, almost one-tenthof Finland's total land area is covered bywater. A UN survey ranked Finland's water firstout of 122 countries. Making their H2O betterthan anyone else!

Spring Aqua is located in a remote area inwestern Finland. It is naturally low in mineralcontent, and has an ideal pH of 7.2, ameasure that indicates no acidity while having

a healthy level of acid and toxin-neutralizingalkaline. And because Spring Aqua is so pureit doesn't need to be ozonated and you won'tfind any list of added ingredients on our bottlesof natural spring water.

How we bottle Spring AquaWe use state-of-the-art technology to preserve

the best of nature. Spring Aqua is captureddirectly at the source, in bottles that are madejust seconds before they are filled and sealed.

From the Multila spring to the bottle, SpringAqua water remains untouched by human. Nochemicals or artificial processes are introducedinto the water, keeping it in its naturally pure state.

In fact, the people of Finland describe thewater as “living” because its vital qualities areso well preserved.

Our PET bottles are number oneenvironmental recyclable material, which isstated on the bottle itself as it is packaged bySIPA — a world known organization withheadquarters in Italy and their main MiddleEast branch is in Dubai Media city.

Health is a precious asset that you don'trecognize and appreciate until it has beendepleted, that's why the greatest wealth is health.

Your health. Your decision!

THE PURIST WATERONLY COMESFROM THE PURESTENVIRONMENT!

Lee Kum Kee was established in 1888 when itsfounder Mr Lee Kum Sheung invented oystersauce in Nanshui, Zhuhai, Guangdong

Province of China. With a glorious history of 125years, Lee Kum Kee has become a householdname as an ethnic Chinese enterprise as well asan international brand and a symbol of qualityand trust. As a century-old ethnic enterprise, LeeKum Kee substantiates its core value of"considering others' interests” in every aspect ofits business operations.

The headquarters of Lee Kum Kee is set up inHong Kong and has five production bases inXinhui, Huangpu, Hong Kong, Malaysia and LosAngeles. In particular, the Xinhui factory is thelargest operation occupying 1,700 acres.

Lee Kum Kee Group has become a globallyrenowned ethnic Chinese enterprise spanningthree centuries. It provides over 220 choices ofsauces and condiments to over 100 countries andregions across the five continents.

The invention of Oyster SauceIts inventor, Lee Kum Sheung opened a tiny

eatery and made his living selling cooked oysters.One day, he was cooking oyster as usual, but helost track of time. He noticed that the normallyclear oyster soup had turned into a thick,brownish sauce with the most fragrant smell andunique, delicious taste which he started to sell,turning out to be very popular. So in 1888, he

formed Lee KumKee to massproduce oystersauce for sale.

Production Process of Oyster SauceThe fresh oysters that Lee Kum Kee uses are

grown in the inner bays where seawater and freshwater converge. Oysters are harvested from thefields, they are immediately sent to workshopscleaned and then boiled for more than ten hours toproduce a highly concentrated, brownish oysterextract. Concentrated oyster extract that has passedall the tests will then enter a fully automatedproduction cycle which complies with internationalfood production standards, thus hygiene is ensured.

Oyster SauceThe unique and rich taste of oyster sauce can

draw out and enhance food flavour. Without theuse of the oyster sauce, even the most lusciousdelicacy, such as dried seafood, will taste insipid.The golden color of oyster sauce also adds lusterto the food, making it look more appealing.Oyster sauce is an ideal sauce mix because of itssmooth and full texture, and balanced consistency.Its attributes go well with the different styles ofChinese cooking. As more and more chefs andconsumers discover oyster sauce, new andcreative uses for the sauce have come into playparticularly in Asian and continental cuisine.

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THE SAUCE THATCHANGE THE WORLD

Lee Kum Sheung (Founder)

Fresh OysterProduct heritage since 1888

Bruce Lim is a Filipino-Chinese who was born andraised in America. His specialities comprises fromtraditional French and Italian cuisines to Euro-Asian andInternational food. An executive chef of Chef's Table, aFilipino fine dining restaurant in Manila, he is also aCelebrity Chef and TV Host for Asian Food Channel.

Chef Bruce got acquainted with Lee Kum Kee eversince he was a child through his grandmother, who lovesusing Lee Kum Kee Oyster Sauce in her cooking.

Having tried many other sauces, he found that Lee KumKee is still one of the best. “Oyster Sauce works just likeMAGIC to any dish, from seafood to meat dishes, fromChinese stir-frying to Western braising, Ijust dash some into my cooking andinstantly, they bring out the full flavours,aroma and color of my recipes.”

“To me, oyster sauce can be used invarious cuisine, be it Asian cooking,Continental and not just limited toChinese cooking. It is anindispensable seasoning for a widerange of dishes and cooking style.Besides oyster sauce, I also find manycreative uses for other Lee KumKee sauces like Hoi Sin sauce”.

“The consistency of Lee KumKee sauces are second tonone.”

Chef Pung is the F&BDirector of the Gim TimGroup of Restaurants,Singapore. He has withhim over 30 years ofexperience as a ChineseCuisine Chef in variousinternational hotels andrenowned restaurants. Heexplained why Lee KumKee sauces have been soessential to his cooking:“When I was anapprentice 30 years ago,Lee Kum Kee was only afraction of what it istoday. Though itsproducts line was rathermodest, its oyster sauces was however, already well-knownand all the chefs saw it as the key to preparing great dishes.For the wow-factor in your Chinese dishes, Lee Kum Keeoyster sauce and soy sauce are the winning condiments. Ichoose Lee Kum Kee sauces because I trust them 100% in thequality, texture and rich taste.”

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CHEF BRUCE LIM LEE KUM KEE CONSULTANT CHEF


Chef Pung's signature recipe:Seared lamb with Lee Kum Kee Char Siu Sauce & Lee KumKee Soy Sauce

Chef Bruce's signature recipe:Asian Roasted Chicken with Lee Kum Kee OysterSauce

CHEF PUNG LU TINLEE KUM KEE CONSULTANT CHEF

Fiberstar Inc. will be exhibiting at booth G6 at Food Ingredients Middle East.

Fiberstar is the U.S. based manufacturer ofCitri-Fi. At Food Ingredients Middle EastFiberstar Inc. will be searching for distributororganizations interested in representing ourproducts in territories throughout the MiddleEast.

Citri-Fi is a line of unique, multi-functionalfibers derived from orange pulp. Our customersuse Citri-Fi products to improve profit margins,quality, nutrition, and label declarations. Citri-Fihelps accomplish these objectives by tightlybinding moisture to improve quality and yields;partially replacing oil, fat, eggs and meat toreduce costs; and replacing less label friendlyingredients to improve label declarations.

Citri- Fi products are used in virtually all marketsegments in the food industry including bakedgoods, beverages, dairy products, frozenfoods, meat products and sauces anddressings.

Citri-Fi is not a purified ingredient, but is leftholistic to include both soluble and insolublefiber, protein, sugar and fat. Fiberstar uses apatented mechanical process that opens thisholistic fiber structure to create a porous fibermatrix that has high internal surface area. Citri-Fi employs multiple binding mechanisms thatenable its impressive functionality in a widevariety of applications. Citri-Fi's multiplebinding mechanisms include the lipophilicbonding of the protein to fat, hydrogenbonding of soluble and insoluble fiber to water,and entrapment and surface tension forcesexerted by the expanded fiber matrix.

Our Customers Experience...Improved Profit Margins� Improved yields from tightly binding

water to reduce purge, syneresis, dripand evaporation losses� Lowered costs resulting from partialreplacement of higher pricedingredients (eggs, fats, oils, andmeats) with Citri-Fi and water� Lowered costs resulting fromreplacement of higher pricedcomplex gum and syntheticstabilizer systems� Lowered energy and labor costs

resulting from faster bakeand cook times when

fats and oils are

partially replaced with Citri-Fi and water

Improved Quality and Texture� Enhanced palatability due to more uniform

distribution of moisture in product� Reduced moisture migration, ice crystal

formation and syneresis upon thawing due totight binding of free water

� Tightly bound water helps maintain freshnessand delay staling due to inhibited moisturemigration, reduced syneresis and purge

� Improved flavor due to higher retention ofnatural juices during cooking

� Better texture, mouthfeel and taste whengums are replaced with Citri-Fi

Improved Nutrition and IngredientDeclarations� All natural labeling� Reduced calories, fat, trans fat and saturated

fat from partial replacement of oil and fat� Cleaner ingredient label when Citri-Fi is used

to replace synthetic emulsifier and stabilizeringredients, phosphates and complex gumsystems

� Reduced cholesterol from partial replacementof eggs

For more information, please visit our web site www.citri-fi.com

U S A U P D A T E56

MULTI-FUNCTIONALFIBERS FROMORANGE PULP


S3-

,

With ultrasonic components developedespecially for cutting food, WeberUltrasonics weld & cut enables more

affordable cutting solutions on the one hand,whilst providing optimised cutting quality,higher process security, and productivity on theother. In addition, products that cannot beportioned or processed with conventionaltechnologies can also be cut in this manner.

Automated cutting is often a great challengein the case of cakes, gateaux, sweets, rolls,unbaked dough, cold cuts, sandwiches,chocolate, granola bars, and frozen food.When ultrasonics with a frequency between 20and 40 kHz are used, the known deficits ofautomated cutting with knives or saw blades,like high material discharge, faulty cuttingquality, and high cleaning effort, are almosteliminated.

Cutting cleanly with ultrasonicsIn the case of ultrasonic cutting, the cut is notperformed with a "sawing motion," but ratherusing a so-called sonotrode, a cutting tool thatoscillates at a high frequency. In the process,very low cutting forces occur, which means thatthe cutting load is considerably reduced and a

better penetration of the material being cut isachieved. Clean, smooth cuts with practicallyno material discharge are thus guaranteed,even in case of very sticky substances andmultilayer products with varying consistencies.At the same time, the oscillations prevent thematerial being cut from sticking to the cuttingtool. This self-cleaning or lotus effect increasesproductivity since a cleaning-related interruptionis still required only in irregular or longerintervals.

Optimally adapted ultrasoniccomponentsThe selection of the right components isessential for an efficient ultrasonic cuttingsolution. For this purpose, Weber Ultrasonicsweld & cut (WUW) offers an individual fullservice in co-operation with partners, fromproject planning to the accompaniment ofproduction. By working together with well-known cutting system manufacturers for thefood industry, the company from Ittersbach-Karlsbad has extensive application knowledgein this area on the one hand, which flows intothe product solutions. On the other hand, theentire know-how of the Weber UltrasonicsGroup, one of the world's leadingmanufacturers of ultrasonic components, isavailable to WUW.

From this combination, product solutions thathave been optimally adapted to theapplications of the food industry arise. This isdemonstrated, for example, in the easy-to-use,low-maintenance ultrasonic generators. Due to

G E R M A N Y U P D A T E


58

ULTRASONICSOLUTIONS FOROPTIMISED FOODCUTTING

their compact construction, they can be easily integratedinto standard switch cabinets. The high temperatures thatarise especially in bakeries were taken into account withan installed fan.

The converters developed for the cutting systems, whichconvert the electrical signals generated by the generatorinto mechanical oscillations, were manufactured fromstainless steel in a manner compliant with food safetyrequirements. In addition, they have IP 68 waterprotection, which means that the machine can also becleaned by steam jet without a problem.

Development of innovative cutting toolsTo design the geometry of the cutting tool and frequencyprecisely to the task and to guarantee optimum results,WUW has an accordingly equipped cutting laboratory.The angle and surface of the blade and the surfacecomposition are determined through cutting tests. It is alsopossible to perform cutting tests on site with mobiledevices. This is necessary if the consistency of a materialbeing cut, such as cheese or freshly baked bread, changesin transport.

The company is also working on developments thatexpand the use of ultrasonic cutting technology in the foodindustry. This includes, for example, a rotating circularknife that can be used for the continuous cutting of rolls.

The company also deals with food-grade coatings, suchas a Teflon coating that enables a manufacturing ofaluminium cutting tools. In this way, the costs for the cuttingtool can be lowered up to 30 and more per cent incomparison with the titanium material usually used.

Easy automation and retrofittingThe ultrasonic systems permit a problem-free,comprehensive automation of the cutting process - even incase robots are used. Products that cannot be portioned orprocessed using other methods can often be cut andpositioned using ultrasonic technology. An example of thisis a frozen gateau (cream cake). This is one of the reasonswhy WUW not only assumes the conceptual design ofultrasonic systems for new cutting systems, but also theconversion of existing machines to the ultrasonictechnology. More information can be found on the Internet:www.wuwc.de.

JANUARY-MARCH 2013

59G E R M A N Y U P D A T E

GEA Process Engineering - thecompany behind the world-recognised GEA Niro drying

technology - will be at Gulfood 2013 inDubai from 25-28 February to promote GEANiro drying systems and discuss howworking with GEA helps customers meet thestrictest requirements for product quality,plant efficiency and safety, and sustainableproduction.

For many years GEA Niro dryingtechnology has been the leading solution forthe production of food and dairy powdersand freeze dried food and beverageproducts. However it is its vast expertise indrying technology, insights into food anddairy products and their processing coupledwith competencies in plant design andsupply has kept the company on top of theindustry. It is GEA know-how that helps itscustomers obtain the desired product quality,optimise drying processes, and bring thoseproducts to market quickly to provide theproducer with a significant competitiveadvantage.

It is through the company's Test Centre inCopenhagen that its customers have theopportunity to test product formulations,refine products for quality and practicalityand processes for ultimate efficiency. TheGEA Niro Test Centre offers over 40 differentpilot plants and a variety of auxiliaryequipment for pilot-scale testing of thecompany's drying technology and processes.

GEA Process Engineering know-howcarries through to final plant commissioning.Many years of expertise and a globalproject execution set-up allows the companyto execute projects worldwide.

GEA Process Engineering is represented inthe Middle East through its offices in Riyadhthat provides sales and support across theregion. Learn more about GEA ProcessEngineering in the Middle East atgpmie.com.

GEA Process Engineering will berepresented in Hall: Shk Saeed 1 Stand: S1-A76. For further information on GEAProcess Engineering's technical expertise andGEA Niro products visit: www.niro.com.

G E R M A N Y U P D A T E60


DRYINGTECHNOLOGYFOR THE FOODAND DAIRYINDUSTRIES

KMC launches a new cost-effective andnon-allergenic alternative to traditionalegg wash and dairy-based bakery glaze.

The new KMC GlazeMaker 25 providessuperior shine and excellent adhesion.

To give an appealing surface to bakedgoods, the bakery industry has traditionallyused egg wash or dairy-based glaze. However,price volatility and instable supply of eggproducts in certain parts of the world and inparticular the recent situation in Europefollowing the new cage legislation, calls fornew alternative solutions.

The new KMC GlazeMaker 25 is based onpotato starch, which makes it a cost effectivealternative with a secure supply situation. Alsoallergen issues are important today and potatostarch represents an attractive non allergenicalternative to egg and dairy based solutions.

GlazeMaker 25 provides a superior shinethat gives your baked goods that fresh andappealing look that attracts the consumer's eye.In addition to providing a high gloss,

GlazeMaker 25 possesses an excellentadhesion. Brush or spray the solution onto yourbaked goods before baking and add yourdesired topping. Whether it is sesame seeds onbuns, salt on pretzels or other creativecombinations, the topping will be fixedeffectively thanks to the adhesiveness of theglaze solution. And the topping is kept in placeeven after freezing, thawing and baking.

Another advantage of KMC GlazeMaker 25is the easy handling. No heating is required —the powder is added directly into water at roomtemperature. After a few minutes the solution isready for use and it can be kept for severalhours without refrigeration.

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REPLACES EGG GLAZESON BAKERY PRODUCTS

D E N M A R K U P D A T E


63

Palsgaard, the manufacturer and supplier ofemulsifiers and stabilizer blends for thebakery, confectionery, margarine, dairy and

fine foods industries, will showcase strong productsfor each of their targeted sectors during GulFood.

The Palsgaard® 1388 emulsifier is aimed atthe bakery sector. This all vegetable, non-transand non-GMO emulsifier combination is excellentfor whipped fillings as well as cake margarines,shortenings and other cake fat systems. It helpsthe production of very fine fat particles, whichimproves the structure and overall bakingperformance. Another bakery product is fastacting cake emulsifier Emulpals® 110. Its stableperformance, long shelf life and tolerance toother batter ingredients make it a perfect safechoice in a wide variety of cake products.

For the fine food industries, Palsgaard®5433 is a combination of vegetable basedhydrocolloids and modified starches. It is guargum free and has stabilizing and emulsifyingproperties. It ensures a very stable oil-in-wateremulsion combined with creaminess, shortstructure and viscosity in reduced fat

mayonnaises, dressing and sauces.The company will also target the chocolate

sector with its Palsgaard® PGPR 4150 product. Itis the most functional and efficient PGPR on themarket and works particularly well in productswith reduced fat content where it creates aneasier flow and more uniform functionality. It hasa low dosage, making it highly cost effective.

For the milk drinks sector, Palsgaard will beshowcasing two products. The Palsgaard®ChoMilk 173 is a cost-effective solution for use indairy drinks with reduced level of milk-solids-non-fatwhile Palsgaard® RecMilk 131 is aimed at highcalcium milk. Both are equally suited forpasteurized and UHT-treated products. Theyprovide creaminess, increased shelf life stabilityand prevent both separation of fat andsedimentation, even at elevated temperatures.

Visit Palsgaard at booth number S3-B18 inSheik Saeed Hall 3.

PALSGAARDSHOWCASESITS DIVERSITYAT GULFOOD

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64

It is blue, bursting with goodness and mightjust be the future of Polish farming. The oncehumble blueberry is quickly becoming a cash

crop as farmers gear up to meet soaringdemand for the so-called 'superfood'.

Four years ago a clutch of almostbreathlessly enthusiastic health studies revealedthat the fruit was packed with so muchgoodness and vitamins that blueberriesachieved almost mythic status among foodiesand nutritionists. Once seen as little more thana perfunctory pie filling, the berry has becomeEurope's most fashionable fruit.

Jerzy Wilczewski set up his own specialisthorticultural farm after his graduation fromWarsaw Agricultural University in 1979.

Among 40 kinds of fruit and vegetables,blueberries came first in terms of the content ofantioxidants, i.e. substances that neutralise freeradicals. The second spot was taken by grapejuice, whose capacity was 2/3 that ofantioxidant potential found for blueberries.They were followed by strawberries, kale, and

spinach. Furthermore, it was demonstrated thatthe equal amount of blueberries contains fivetimes the antioxidants of pea, carrots, apples,marrow, or broccoli.

The group of substances that makeblueberries a valuable addition to our diet arephytyoestrogens (i.e. plant hormones). Amongthe plants of the heather family, cranberries arethe richest in phytochemical content (five timesmore than blueberries and bilberries), followedby cowberries (three times).

BLUEBERRIES ARE RICH INANTIOXIDANTS

2 0 1 3

WOPWORLD OF PERISHABLES

D U B A I U A EWOP DUBAI 2013INTERNATIONAL PERISHABLES EXPO MIDDLE EAST

An event organized by:

Connecting Fresh Produce

Connecting

BusinessFresh

17-19 | 2013

DUBAI WORLD TRADE CENTRENOVEMBER

WWW.WOP-DUBAI.COM

Bagason Group (BME) is one of the mosttrusted names in the FMCG Distribution inthe region over the past decade. Forming

the core of Bagason Group are 5 companies/divisions further split into Strategic BusinessUnits. The group is headed by RajendraHerwani, experienced in FMCG industries formore than 25 years in Middle East andspecialized in Beverages industry. He has afew established FMCG brands to his credit.

Bagason Group has 4 business divisions1) FMCG Distribution Division — BAGASONMIDDLE EAST GENERAL TRADING LLC-Alquoz, Dubai

This Division is dedicated to bringing thefinest quality, Innovative & Healthy Food &Beverage products to the Middle East, Africa &Indian Market. This operation was establishedwith a few brands in 2007 and now they arethe exclusive distributor for 18 well knownbrands in UAE, GCC countries, India, Africa.Bagason also has plans to launch world's bestbrand in GULFOOD for the Middle Eastmarket.

This division caters to the Local Marketthrough its own distribution channel andwarehousing space of about 30,000 sqft, 8delivery trucks, 15 Vans. It caters to more than3000 A, B, C & D class retail outlets,wholesale market, Gas stations, ship chandlers,Institution & Various industries by its efficient &aggressive 35 sales & marketing professionals.

The Division is also looking for potentialdistributor in GCC & Gulf countries for theirselected brands.2) Retail Division — SM Retail chain of Supermarket

Bagason group entered the retailSupermarket business in 2011 and same yearthey took over 2 following supermarkets inDubai.� SM QUEZON SUPER MARKET LLC� SM LAGUNA SUPERMARKET LLC� SM MANILA SUPER MARKET — Opening soon

The division is headed by Mr. Suraj Raj witha vision of bringing the widest and the finestvariety of the Filipino Groceries to the UAE.This Division imports 60% of their Filipinoproducts directly from Philippines for the storeto provide the wide & exclusive range for theircustomers.

In the near future, SM Supermarkets have

planned to open 5 more retail supermarkets innext 2 years in the U.A.E.3) Export Division — BAGASON MIDDLE EASTGENERAL TRADING LLC- AL Ras, Deira, Dubai

Bagason started export division by openinga showroom in AL Ras Area, Dubai (one of thebiggest Food & beverage export market inArab countries). The division headed byMr.Vinod Harwani and exports range ofbranded & well known food & beverages toAfrica, South East Asian and some Arabcountries.4) B-INNOVATIVE (Commercial RefrigerationDivision)

This division is authorized distributor for thewell known commercial refrigeration brandfrom Poland and Korea. The division is focusingon innovative product range and also offersinnovative displays & events material to FMCGcompanies.

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DEDICATED TO BRINGINNOVATIVE, FINESTQUALITY, HEALTHYFOOD AND BEVERAGESTO THE MIDDLE EAST

Rajendra Herwani

I T A L Y U P D A T E


Caffita System S.p.A. was incorporated in2004, thanks to a group of businessmenwho came together by the passion for

coffee. The company established itself in theproduction and sales of coffee capsules, withimmediate success in the single serving coffeemarket segment. The brand Caffitaly System isan innovative capsule packaging systemcovered by international patents which keepsthe taste and aroma of coffee unaltered fromthe milling to the espresso.

Caffita System's Mission is establish thecombined semi-open-system in the espressocoffee capsules segment. This system offers itspartners the chance to join the productionprocess at any step: an opportunity given toleaders who want to approach this segmentthrough the choice of the best quality in termsof product and service.

Caffita System’s aim is to develop partnershipwith international roaster companies in order tobuild, extend and steady the system anywherein the world, to satisfy the market needs ofHome, OCS and HO.RE.CA. The company iscurrently operating with two modern productionplants.

The first plant was been built in GaggioMontano in 2004 and expanded year by yeartill becoming the headquarters of the company,as well as production and logistic site.

In 2010 the company opened up a secondplant dedicated to production in Rozzano, oneof the most industrial areas near Milan.The Combined System: Years of researchand development gave birth to the CaffitalySystem: a combined system, consisting ofmachines and capsules, whose components areprotected by international patents. Inorder to guarantee a unique andreliable system to the company and itspartners, providing thenecessary tools to achievethe success in

respective markets.The capsule structure: Each Caffitaly System

capsule contains the perfect amount of coffee inorder to keep the taste and aroma of all blendsand employ the technology of the system in thebest way: 8 grams of ground coffee.

The top film and the capsule body are madeup by multilayer materials: in order to keep thecapsule sealed and maintain the coffee insideprotected against the atmospheric conditions,with an unaltered aroma.

The upper filter allows an optimal andhomogeneous distribution of the water onground coffee, the lower filter ensures the rightpressure of the system in order to guarantee themaximum performance of the extractionprocess.

THE TASTEAND AROMAOF COFFEEUNALTERED

68

A PERFECT COFFEEIN A VERY SIMPLE WAY

INTRODUCING OUR

EXCELLENT SYSTEM

HEADQUARTERS:Caffita System S.p.A.Via Panigali, 3840041 Gaggio Montano (BO) - ItalyPhone: +39053438911 - Fax: +39053438962E-mail: [email protected] - Web: www.caffitaly.com

Advanced technology and appeal ing design

for the machines

Exclus ive dualf i l ter capsules

Best wor ldwidepar tners

KUWAIT: L’Espace International Co. W.L.L.Shop No. 4 & 5, building No. 139 & 14000000 Besides Centerpoint, Shuwaikh

DUBAI:Moka General Trading L.L.C.Office no’s 237 to 242, 2nd floor,Entrance: Block “a”, Matloob Building,Sheikh Zayed Road, DubaiUnited Arab EmiratesTel. No. +971 (04) 379.05.12Uae Toll Free: 800-Moka (6652)Fax no. +971 (04) 379.05.13

Distributors:

ESPRESSO

BLACK COFFEE

CHAMOMILE

TEA

CAPPUCCINO

AND MORE.. .

The Consulate General of Canada - Dubaihosted some 200 chefs, retail grocers,distributors and food manufacturers at an

event held at the Emirates Towers. Thisexclusive event featured the best in Canadiancuisine using Canadian ingredients presentlyavailable in Dubai. One standout of theevening was the maple dessert station that wasprepared in order to highlight the unique flavorprofile and versatility of maple using 100%pure syrup, sugar and chunks.

Citadelle is the world's leader in maplesyrup production and is the world's largestexporter of 100% pure maple syrup. They arethe largest Maple Cooperative in Canada andcollect sap from over 7 million maple trees fromacross the country. Their maple syrup is 100%natural, pure and completely unrefined,retaining the sap's vitamins and nutrients.

Not Just For Your PancakesAside from smothering pancakes and waffles

in this delicious brown syrup, maple syrup is avery versatile and organic sweetener. You canadd it to yogurt, labneh, or oatmeal, but youcan also use it in dressings for salads or asmarinade for fish and chicken dishes.A Healthy Choice

This natural sweetener features over 54antioxidants that can help delay or preventdiseases such as cancer or diabetes. Inaddition, maple syrup features high levels ofzinc and manganese, keeping the heart healthy

and boosting the immune system.It is not surprising that an increasing number

of health-conscious consumers bypass whiteand brown sugar and honey in the grocerystore in favor of pure maple syrup for healthbenefits in their diet. Did you know that puremaple syrup has the same beneficial classes ofantioxidant compounds found in berries,tomatoes, tea, red wine, whole wheat and flaxseed? The sheer quantity and variety ofidentified compounds with documented healthbenefits qualifies maple syrup as the nextchampion food.

C A N A D A U P D A T E


CITADELLE MAPLESHOWCASED AT “AN EVENINGOF CANADIANFOOD TASTING”

70

Food Business Magazine Editor Mathews Mathew (right) with Consul General of Canada-Dubai Ross Miller, during the event.

A R G E N T I N A U P D A T E


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As part of a strategy aimed at attractinginvestment, as well as creating andstrengthening trade links with emerging

and highly dynamic economies, Argentina'sMinistry of Economy and Finance and Ministryof Foreign Affairs and Worship jointlyorganized a trade and investment mission to theUnited Arab Emirates.

The trade mission took place in January atthe Grand Hyatt Hotel Dubai. More than 200Argentine businessmen participated in businessmeetings with counterparts from the Emirates withthe objective of creating trade links in multiplesectors including food, agribusiness, beverages,dairy products, animal feeds etc. ParticipatingArgentine companies displayed samples of theirhigh-quality products during the event.

Internationally recognized for its productioncapacity and high-quality food products,Argentina is an agro-industrial powerhouse.With some of the highest crop yields in theworld, the country is one of the world's leadingfood producers.

Furthermore, with exports in excess of US$25 billion in 2011, Argentina holds the title asone of the world's main exporters of oils,cereals, meat, fruit, honey among otherproducts. Major advances in biotechnologicaldevelopments specifically targeted at thenational food industry have continued toenhance the sector's growth prospectsthroughout the country.

ARGENTINEAN TRADEAND INVESTMENTMISSION TO THE UNITEDARAB EMIRATES

Al Nejmah Sweets is one of the leadingcompanies in Jordan producing Arabicsweets and Italian ice-creams. “Our

experience in producing Arabic sweets began in1945. In seventies, expansion of Al NejmahSweets started with Hajj Ramadan Abu Lebbehwho established a biscuit-ice cream factory underthe name Al Najmah. With an experience derivedfrom his ancestors. Al Najmah focused more onthe domestic market and later started exporting toArabian Gulf”, says, Ramez Abu Lebbeh,company's General Manger.

The sparkle for Al Nejmah Sweets was in thenineties after Al Haj Sons entered in the companyand worked on developing the factory; technicallyand technologically. Such development wasintended to escorting the most recent technologyin that field of business.

In 1992, the first sweets independent factory wasopened after being separated from Marqa Branch.In 1995, the pre-last expansion in Marqa Branchwas witnessed, while in 1996 Gusti Branch forItalian Ice cream was opened in Al Rabiah - Amman- Jordan. Currently, more than 100 type of IceCream are produced from the Italian national rawmaterials of best quality. Such production placedGusti as the one of the main suppliers of Ice Creamto Restaurants & hotels inside and outside Jordan.

In 2000, a central Factory has beenestablished producing Al Nejmah Sweets, andsupplying its branches with all sweets and rawmaterials. Also Al Nejmah branch was opened inyajooz - Al Zarka, and in 2003, Al Bayaderbranch was also opened, while Nazal andTabrbour Branches were opened in 2010.

Recently, and in 2012, our eight branch wasopened in Al medina Al Monawarh Str., Amman

Therefore, we can say that Al Nejmah Sweetsoccupies the first place in the Jordanian market asto sweets and Ice Cream, and is considered thesole producer in terms of sweets and Ice Creambest taste.

Al Nejmah Sweets is still escorting thedevelopment and creation in Easter Sweetsindustry of all types, we seek to add new lines inthat scope of business; i.e. new flavors, createdmethods for distinguished and single- hand taste.

Al Nejmah Sweets are exporting sweets toUSA, Europe, Gulf states, which contribute inbringing Al Nejmah Sweets as one of the firstsweets producer in the world who depend onhigh quality and competitiveness in sweetsproduction scope of business.

Our modern supplies and equipments grant usthe ability to produce pool of Arab and Easternsweets, Italian Ice Cream and Ice Cream Biscuits.All of you are most welcome to visit ourbooth at Gulfood Hall No: 7: Stand no:F7-35. Web:www.alnejmahsweets.com

J O R D A N U P D A T E


72

ARABIC SWEETS:A TOP NAME INJORDAN

Ramez Abu Lebbeh

SweetsweetsSw

P.O Box: 330118 North marka11134Abu Al Kaseem Al Shabee St. Building no.:6Amman - JordonTel: +962 6 4892474Fax: +962 6 4871056E-Mail: [email protected]: www.alnejmahsweets.com

France has historically been an importantproducer of agricultural products. Largetracts of fertile land, the application of

modern technology, and EU subsidies havecombined to make France the leadingagricultural producer and exporter in Europe(representing alone 20% of the EU'sagricultural production and the world's thirdbiggest exporter of agricultural products.

Wheat, poultry, dairy, beef as well as aninternationally recognized processed foods arethe primary French agricultural exports. TheFrench market for food products is mature,sophisticated and well served by suppliers fromaround the world.

By the year 2014, the retail sales in thepackaged food market in France is expected toreach US$86.1 billion, a growth rate of 3.2%,or US$2.7 billion. Forecast high growth

products are forecast as nearly identical to thehistoric categories.

Overall sales in the French hotel, restaurantand institution (HRI) food service sector haveshown steady growth over the past five years.

Recently, the demand for meals preparedoutside the home had been on the rise,attributable to changing lifestyles, including thehigher number of women working outside thehome.

In France, what we call “short-circuit retail"-food retail with few stages between producersand consumers-attracts more and moreconsumers who want to eat high-quality food.Usually, farmers use short-circuit retail inconjunction with other methods of selling foodproducts.

Selling through short-circuit retail enablesfarmers to increase their profit margins, toreduce transportation costs. It also creates jobsin rural areas; indeed, producers who sell theirproducts through short-circuit retail areemploying twice as many workers asconventional farmers. Usually, farmers useshort-circuits retail in conjunction with othermethods of selling food products. Sellingthrough short-circuit retail also establishes acloser relationship between producers andconsumers, which is one of the goals of theFrench National Program for Food.

In this framework, the French governmentlaunched an action plan in June 2009 tosupport this new sales method.

Various websites are available to helpconsumers buy local or regional food throughshort-circuit retails. Farmers can sign in and selltheir products on line or just be indexed on thiswebsite. It is a first step to a healthier and moresustainable way to supply food!

F R A N C E U P D A T E


74

FOOD MARKET INFRANCE IS EXPECTEDTO GROW

Astrap of land along South America'ssouthwest coast, Chile is a nation ofimpassable mountain peaks, humid

coastal woodlands and a fertile central rivervalley that produces abundant fruits andvegetables. Santiago sits at the northern end ofthis agricultural cropland. Climate overall iscomfortable and mild, but temperature extremesexist based on elevation and latitude. Somemajor agriculture products of Chile includesgrapes, apples, pears, onions, wheat, corn,oats, peaches, garlic, asparagus, beans, beef,poultry, wool, fish and timber.

Chiles principal growing region andagricultural heartland is the Central Valleydelimited by the Chilean Coast Range in the west,the Andes in the east Aconcagua River by thenorth and Bio-B-o River by the south. In thenorthern half of Chile cultivation is highlydependent on irrigation. South of the CentralValley cultivation is gradually replaced byaquaculture, silviculture, sheep and cattle farming.

Agriculture is practised in Chile since pre-Hispanic times when indigenous Mapuches,Aymaras and Atacamenos raised llama andalpaca livestock and cultivated beans, maize,potato and quinoa. With the arrival of theSpaniards around 1550 European plants andanimals such as grapes, wheat, horses andcattle were introduced to Chile. Due to thegeographical isolation of Chile and thecommerce limitations imposed by the Spanishcrown few new species were introduced tocolonial Chile after its conquest. Nearly all ofChile's exports and imports went by Lima inPeru, which was a rich colony with little needof commerce with Chile.

Fruit ProductionChile's major fruit production comprises

grapes, apples, plums, peaches and nectarines,kiwi and pears. Recently, Chile produced over2.3 million metric tons of grapes. Citrus treesproduce lemons, limes and oranges across themildest parts of Chile where winter frosts neveror rarely occur. The FAO data lumps the moretropical lemon and limes together in datarevealing 180,000 metric tons wereharvested and 155,000 metric tons ofsubtropical oranges were produced that year.

Vegetable ProductionRoot vegetables of note produced in Chile

include potatoes, sugar beets and onions.Sugar beets supply crystalized sugar, analternative to sugarcane. Tomatoes are thelargest non-root vegetable crop, yielding nearly1.3 million metric tons in 2007. Corn (maize)comes in second with an estimated 1.1 millionmetric tons. Interestingly, pumpkins, squashesand other cucurbits comprised 110,000 metrictons of crops for the nation in that same year.Cucurbits is an all-encompassing term formelons, cucumbers, etc.

C H I L E U P D A T E


75

CHILE PRODUCESABUNDANT FRUITS ANDVEGETABLES

For the ninth consecutive year, theSpanish Exporting ManufacturersAssociation for the Hospitality Industry

(AFEHC) is coordinating the participation ofthe Spanish group of manufacturers ofequipment for the hospitality and cateringindustry at the Gulfood show. The food andhospitality show will be held from 25 to 28February 2013 at the Dubai InternationalConvention and Exhibition Centre (Dubai,United Arab Emirates).

This participation forms part of the 2013Industry Plan for Foreign Promotion ofHospitality and Catering EquipmentManufacturers designed by ICEX SpainTrade and Investment and AFEHC.

The Spanish group travelling to the showunder the umbrella brand “HorecaEquipment from Spain” will be made up of25 companies, 19% more than in 2012.Araven, Distform, FM Oven, Frucosol, Lacor,Zumex, Zummo and Zumoval will exhibittheir products in Hall 2, while Asber, Braher,Caff, Comersa, Coreco, Docriluc, FagorIndustrial, Fricosmos, Girbau, Infrico, ITV-IceMakers, Jemi, Luis Capdevila, Nikrom,Repagas, Salva and Sammic will be locatedin Zabeel Hall.

Backed by their own brand that stands forstate-of-the-art technology, cutting-edgedesign and top quality, the Spanishmanufacturers exhibiting at Gulfood 2013will present their latest equipment solutionsto facilitate and optimize the work of horecaprofessionals. Visitors to the show will findenvironmentally friendly equipment that usesless energy and water and saves time,

thanks to the high level of performance, andthat is furthermore easy to use, maintain andclean. Also highlighted will be modularequipment that allows for endlesscombinations as well as customization tomeet each client's needs.

AFEHC will also have its own stand atGulfood 2013 (Hall 2, Stand B2-38) andhas published a brochure to promote theSpanish equipment manufacturers exhibitingat the trade show.

S P A I N U P D A T E


76

MORE SPANISHMANUFACTURERSOF HORECAEQUIPMENT ATGULFOOD 2013

CARDIOVASCULAR HEALTH

WATER DISPERSIBLE PLANT STEROLSFOR CHOLESTEROL REDUCTION

BONE HEALTH

HIGHLY BIOAVAILABLE SOURCE OFCALCIUM

IMMUNE SYSTEM HEALTH

TASTELESS, NON PROOXIDATIVEIRON DELIVERY SYSTEM

STABLE AND TASTELESS SOURCE OF ZINC

SKIN CARE

FIGHTS AGING FROM THE INSIDE OUT

MOISTURISES THE SKIN FROM THE INSIDE OUT

www.lipofoods.com

PRODUCT LINE:

YOUR SOURCE OF INNOVATIONIN FUNCTIONAL FOODS, BEVERAGES,

DIETARY SUPPLEMENTS & NUTRICOSMETICS

INNOVATIIONON

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AL ZAHRA STREET, OPP. DAMAS BLDG. (BURJ 2000) , AL MUSALLA, SHARJAH, U.A.E .TEL : 06 5615001 / 5631461, FAX: 06 5613701

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Food busines jan 13