Asia Food Journal

MICA (P) 084/02/2011 PPS1595/07/2011 (020142)

May-June 2011 www.asiafoodjournal.com

China:

Edible

Oil

Repor

t

SPECIAL REPORT

Provide quick hunger fi xes without compromising on nutrition

Versatile Fat Substitute

Customization Wins

Innovation Inc

INGREDIENTS

MARKET TREND

PROCESSING

New Snacking Society

Your Professional Guide To Ingredients and Processing

305998_BASF_NUT_Food_AZ_230x300.indd 1 27.04.11 14:48

www.asiafoodjournal.com Asia Food Journal 1

WEB EXECUTIVECindy ChenT: +65 6521 9773E: [email protected]

Tiffany MokT: +65 6521 9776E: [email protected]

CIRCULATION MANAGERJean ChuaT: +65 6521 9774E: [email protected]

CIRCULATION EXECUTIVELevi ChengT: +65 6521 9775E: [email protected]

MANAGER (E-BUSINESS)Sam SohT: +65 6521 9786E: [email protected]

WEB DEVELOPERFranco SevillejaT: +65 6521 9778E: [email protected]

FINANCEFINANCE MANAGERLim Ai LingT: +65 6521 9740E: [email protected]

WORLDWIDE SALES OFFICESAUSTRIA, GERMANY & SWITZERLANDErhardt EisenacherT: +49 228 2499860 F: +49 228 650076E: [email protected]

JAPANSho HariharaT: +81 6 4790 2222E: [email protected]

SCANDINAVIADavid Lansdowne T: +44 (0) 1442 87 77 77 F: +44 (0) 1442 87 06 17E: [email protected]

UNITED KINGDOM /BENELUX /ITALYStuart SmithT: +44 (0) 20 8464 5577 F: +44 (0) 20 8464 5588E: [email protected]

USA EAST COASTJim LeesT: +1 610 626 0540 F: +1 610 626 0566E: [email protected]

USA WEST COASTWayne WigginsT: +1 415 387 7784 F: +1 415 387 7855E: [email protected]

CEORaymond WongE: [email protected]

ASSOCIATE PUBLISHERAlvin LimT: +65 6521 9759 E: [email protected]

EDITORIALGROUP EDITORBob GillT: +65 6521 9763E: [email protected]

EDITORSheila Wan T: +65 6521 9777 E: [email protected]

CONTRIBUTORSAngela Quintero,Chen Lina,Darren Ooi,Gerald P. Mcneill,James Andrade,Katrina Diamonon,Kees Van Doorn,Keith Graham,Linnie Mackenzie,Sarah Medina.

SALES & AD ADMIN ACCOUNT EXECUTIVESean ChenT: +65 6521 9770 E: [email protected]

ADMIN EXECUTIVEChrissy LeeT: +65 6521 9751 E: [email protected]

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GRAPHIC DESIGNERElsie ChinT: +65 6521 9771 E: [email protected]

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ASIA FOOD JOURNAL is printed in Singapore by Sun Rise Printing & Supplies Pte Ltd. ASIA FOOD JOURNAL is published 10 times a year by Ten Alps Communications Asia Pte Ltd, located at 67 Ubi Avenue 1 #06-06 StarHub Green, North Wing Singapore 408942. All rights reserved. Please address all subscription mail to ASIA FOOD JOURNAL at the above address, or Fax +65 6521 9766. Annual air-speeded subscriptions for non-qualifi ed subscribers at US$125. Single copies are available for US$25. Volume 8, Number 3.

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NoteEditor's

Sheila WanEditor, Asia Food Journal

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ISSN 2010-4200

Rebuilding JapanThe tsunami and a series of earthquakes that struck Japan since March 11 this year had got the world worried about the safety of the affected areas, their peoples and the economic impact on countries that import goods, especially electronic components and edible products, from the land of the rising sun.

Since the natural disaster, Japan has enforced lower radioactive values for foodstuffs meant for sale in the country for at least a few months. The EU has therefore decided, in order to provide consistency between the pre-export controls by the Japanese authorities and those on the level of radio nuclides performed on feed and food originating in, or consigned from, Japan when the products enter the EU, to apply on a provisional basis the same levels in the EU and Japan, as these are lower than the existing EU values.

Ahead of the EU-Japan summit at the end of May this year, the Confederation of Food and Drink Industries of the EU (CIAA) urged European decision-makers to consider a free trade agreement (FTA) covering food and drink products as the best option for future EU-Japan trade relations. In 2010, imports to the EU of Japanese agricultural products (of animal origin, fi sh and plants) was €187 million ($276.77 million) for agricultural products and €29 million for fi shery products.

Meanwhile, MD Bangkok Exhibition Services David Aitken, organizer of ProPak Asia 2011 said the diversifi cation of businesses of Japanese companies and their openness to receiving international support are positive approaches to the nation’s recovery.

As Japan works tirelessly to rebuild the affected areas and conduct business as usual, concerned countries and organizations continue to pour in aid and resources. Such help and understanding will indeed help Japan emerge stronger and sooner from this diffi cult period.

MICA (P) 084/02/2011 PPS1595/07/2011 (020142)

May-June 2011 www.asiafoodjournal.com

China:

Edible

Oil

Repor

t

SPECIAL REPORT

Provide quick hunger fi xes without compromising on nutrition

Versatile Fat Substitute

Customization Wins

Innovation Inc

INGREDIENTS

MARKET TREND

PROCESSING


Your Professional Guide To Ingredients and Processing

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IN THIS ISSUE

ContentsMAY-JUNE 2011

INNOVATION INCMoving away from the “one size fi ts all” strategy.PG 30

PROCESSING26 Safeguarding Reputation X-ray and metal detection systems have taken China’s food safety measures to a new level.

28 Innovation Inc Move away from the “one size fi ts all” business strategy to remain competitive.

MARKETWATCH 33

IN EVERY ISSUE01 EDITOR’S NOTE & SALES OFFICES35 CALENDAR OF EVENTS36 DO YOU KNOW?

GRAB & GO04 Read the latest industry news.

SPECIAL REPORT08 New Snacking Society Provide quick hunger fi xes that do not compromise on nutrition.

11 Sweet Treats The confectionery industry continues to generate new concepts for the modern world.

12 Being Bold Identifying the next winner.

14 Crunch Factor A fl exible extrusion process allows the continual development of new snack ranges.

16 Crisp Texture Use a microwave or conventional oven to prepare crunchy and fat-reduced snacks.

INGREDIENTS19 Heading East Understanding China's edible oil industry.

20 Versatile Substitute Palm oil provides healthier baked and confectionery products than animal fat.

MARKET TREND22 For Better Health China’s consumption of health foods is expected to increase at a rapid rate due to imports and growing demand.

24 Customization Wins Capitalizing on changing consumer trends in Asia.

CUSTOMIZATION WINS

Penetrating into new markets.PG 24

CRUNCH FACTORFlexible extrusion snack processing.PG 14NEW SNACKING SOCIETY

Providing quick and nutritional hunger fi xes.PG 08

4 Asia Food Journal May-June 2011

Grab&Go

Industry UpdatesJBT CORP LANDS JUICE PROCESSING PROJECT IN DUBAIJBT FoodTech business has signed two contracts with Aujan Industries Co. (Aujan) for €6.1 million ($8 million). Aujan is one of the largest privately owned beverage and confectionery company in the Middle East. JBT FoodTech will provide two complete high-speed lines to process Aujan's beverage recipe of smooth juice with real fruit pieces. The order was received late in the fourth quarter of 2010 with the project currently scheduled to be operational in the third quarter of 2011.

CPW INVESTS CHF 35M IN MALAYSIAN FACTORYCereal Partners Worldwide (CPW), a joint venture between Nestlé and General Mills, will invest CHF 35 million ($40.1235 million) over two years in the construction of a new breakfast cereals factory in Malaysia. The factory – due to begin production in 2012 – will make Nestlé breakfast cereal brands Koko Krunch, Honey Stars, Cookie Crisp, Koko Krunch Duo and Milo, for consumers in Malaysia, and for export to Singapore, Indonesia and Thailand. The new factory will source up to 80% of its raw materials from local suppliers.

GIVAUDAN EXPANDS INDUSTRY PROGRAMGivaudan is expanding its TasteSolutions health and wellness program by increasing investment and resources in taste technology to address food manufacturers’ sweetness challenges. The company continues to grow its discovery program to develop new natural ingredients from botanical sources and biotechnology. It also has a pipeline of artifi cial molecules and US’ generally recognized as safe (GRAS) regulatory approval for a new sweetness modifi er to add to its existing fl avor ingredients palette to help create sweetness and mouthfeel solutions for sugar reduction.

BUSINESS

Beneo’s claims for ingredients receive EFSA’s positive opinionBeneo said all Article 13.1 claims for Isomalt and Palatinose (isomaltulose) have been positively evaluated by the European Food Safety Authority (EFSA). The claims relate to two areas in which the choice of food can make a difference: the maintenance of dental health and the concerns the reduction of post-prandial glycaemic response (low-glycaemic effect). The EFSA stated that “the claimed effects are ‘dental health’, ‘remineralization of teeth’, ‘not cariogenic’ and ‘do not promote tooth decay’ refl ecting the scientifi c evidence as frequent consumption of sugars contributes to tooth demineralization”.

It concluded that the consumption of foods/drinks containing Isomalt or Palatinose instead of easily fermentable carbohydrates such as traditional sugars may help to decrease tooth demineralization. On the glycaemic claims fi led for Isomalt and Palatinose, EFSA established a cause and effect relationship between the consumption of foods/drinks containing isomalt or isomaltulose (Palatinose) instead of traditional sugars and a reduction in post-prandial blood glucose responses. The results confi rm the scientifi c substantiation for both functional carbohydrates – the EFSA acknowledges the advantage of using them to offer physiological properties to improve the health related properties of the fi nal product, and for the benefi t of the consumer.

ANALYSIS

Researchers say crude oil prices impact rice productionCrude oil prices have a far reaching impact on the costs involved inrice production, as researchers mapped crude oil, rice and soybean oil prices between 1970 and 2008 and demonstrated the implications of world crude oil prices on the agriculture sector, in particular on rice production. The paper, in the Pertanika Journal of Social Sciences & Humanities (JSSH), suggests that soybean oil producers do not face the same problem and they should therefore not worry about the fl uctuation of crude oil prices.The study used data of the world crude oil prices and prices of rice in Malaysia and soybean oil in Rotterdam from 1970 to

2008. The Autoregressive Distribution Lag method was used, which allowed the team to investigate both short and long term dynamics. Their fi ndings show that there is a long-term relationship between the world crude oil price and the agriculture sector, with high production costs cutting into profi t margins. The authors said “these situations will worsen if the industry does not receive any subsidies or incentives from the government.”

BUSINESS

DKSH and Ashland Aqualon Functional Ingredients to team upin Vietnam

US-based Ashland Aqualon Functional Ingredients (AAFI) has appointed DKSH’s Business Unit Performance Materials to distribute its range of pharmaceutical excipients and coating systems, as well as functional ingredients (for the personal care industry). DKSH is already representing AAFI in the country’s food and beverage industry with aqueous systems solutions that are derived from renewable natural raw materials. It provides value-added services such as formulation laboratories and good storage practice (GSP) certifi ed distribution centers.


BUSINESS

Nestlé takes major stake in Chinese companyNestlé has signed a partnership agreement with Chinese food company Yinlu Foods Group, taking a 60% stake in the company. Yinlu’s chairman Chen Qingyuan will continue to lead the company in the new partnership. The agreement builds on an

existing partnership between the two companies, as Yinlu is a co-manufacturer for ready-to-drink (RTD) Nescafé coffee in China. The family-owned company markets RTD peanut milk and ready-to-eat canned rice porridge. Its 2010 sales amounted to around CHF 750 million ($866.03 million). The transaction is subject to regulatory approval in China. Other details of the transaction, including the acquisition price, were undisclosed.

REGULATORY

IADSA saves additives from deletion at CodexThe submission of scientifi c and technological justifi cation by the International Alliance of Dietary/Food Supplement Associations (IADSA) saw positive developments for steviol

glycosides and magnesium stearate at the Codex Committee on Food Additives (CCFA) meeting in China in March 2011.While the European Union (EU) delegation and other European countries showed reservations on almost all of the proposed maximum levels for steviol glycosides (INS 960), the Codex Committee on Food Additives (CCFA) agreed to take into consideration an increased level, from 1820mg/kg to 2500mg/kg as steviol equivalents, proposed by IADSA, for chewable supplements. Additionally, IADSA’s technological justifi cation staved off a proposal to delete ‘magnesium salts of fatty acids’ – which includes magnesium stearate, an essential additive for the production of supplement and confectionary tablets – from the International Numbering System (INS). Instead, the additive was retained and assigned the INS number 470(iii). However, it will be evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) before it can be added to the General Standard for Food Additives (GSFA).“We are pleased to be able to provide scientifi c and technical research that contributes to Codex’s work to improve the GSFA,” said David Pineda Ereño, IADSA’s regulatory affairs director. “Our aim is to ensure that the adopted levels are both safe for consumers and consistent with those widely used by the global food supplement industry.” “Deleting key additives from the GSFA list and adopting very low levels could create unnecessary barriers to trade. Through our member associations we will continue to provide the necessary scientifi c and technical information to support Codex’s work.” Meanwhile, following concerns from EU and most Asian countries, the color erythrosine (INS 127) is no longer permitted in the GSFA.

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CREATING TOMORROW’S SOLUTIONS


GRAB & GO

Industry Updates

GLOBALDAIRYTRADE TO OFFER CHEESEFonterra said that cheddar cheese will be offered for sale on the globalDairyTrade electronic trading platform from the 19 July Trading Event. The addition will expand the range of products available on the platform to seven, including whole milk powder, skim milk powder, butter milk powder and anhydrous milk fat. The cheese to be offered is a dairy ingredient requiring further processing and is not a product that can be sold at retail.

BUSINESS

Carotech’s natural palm tocotrienol complex an award fi nalist Carotech's patented and bioenhanced Tocomin SupraBio natural full spectrum palm tocotrienol complex has been selected as a fi nalist in the Most Innovative Ingredient category of the 2011 Nutraceutical, Business & Technology (NBT) Awards.Organized by Via Connect Ltd (Via Media UK Ltd) in partnership with Vitafoods Europe, the awards recognize excellence in R&D, marketing, business and technology within the nutraceutical industry. The award category honors the development of a novel active

or functional component that combines innovative science or new product features that demonstrates substantial benefi ts to end-user populations when compared with existing ingredients for that disease condition or health management application. Judging criteria include technical advancement, scientifi c merits, benefi ts to manufacturers and breadth of application. The winners were announced on May 11, 2011 during the Vitafoods trade show in Geneva, Switzerland.

BUSINESS

Shareholders accepts Sartorius AG as a holding companyA majority of shareholders of the Sartorius technology group has approved transforming Sartorius AG into a management holding company at the annual shareholders’ meeting in Goettingen, Germany in April. The executive board was granted authorization to enter into and implement the corresponding contracts. The shareholders also resolved to amend the Articles of Association in connection with the new legal structure.The holding company will in the future hold shares in and manage the operational Group companies. This new corporate structure, which

is to be implemented by August 2011, ensures that the company will maintain its ability to generate dividends more consistently. It will also help support the fl exible control of the Group and unlock growth potential in the future..

BUSINESS

Chr. Hansen upgrades color facilitiesDue to continued strong demand for natural colors in the global food industry, Chr. Hansen has extended its food coloring production plants located in South America and Europe. It has also inaugurated a new and improved color production facility in Lima, Peru. The plant, which will be a key production and sourcing platform in South America, will produce red carmine color for food applications.Its production plant in Avedoere, Denmark has been upgraded to meet customers’ demands, optimize energy consumption and improve the working environment for production staff. The Danish plant specializes in production of natural colors in yellow, red, green and white shades.

“Nothing indicates that the current trend of replacing synthetic colors with natural colors in the global food industry will ease off in the near future. The extended Avedoere and Lima facilities give us the opportunity to continue to increase production while at the same time improving our production economy, and easing the work for the plant staff,” says Stéphane Carladous, senior director, product supply & color sourcing, colors & blends division. In the fi nancial year 2009/10, organic growth in Chr. Hansen’s colors & blends division was 29%. This performance continued into the fi rst half of 2010/11 where organic growth for the division increased by 52%.

DANISCO BOOSTS HEALTH WITH PHYTOSTEROLSDanisco has signed a long-term agreement with US-based company Arboris to market its pine-derived phytosterols. Phytosterols are naturally occurring compounds with proven ability to reduce cholesterol. Backed by over 200 human intervention studies, regulatory authorities globally have recognized phytosterols for their cardiovascular health benefi t. The company expects to launch the new phytosterol range in May 2011.

NEW EAS REGULATORY ADVISER IN ASIAInternational food policy consultancy EAS has appointed Evon Chan as a regional regulatory affairs adviser to utilize her expertise in food and nutritional product marketing across the Asian region. Before joining EAS Asia in Singapore, Chan has been working in the food industry in Malaysia, where her roles have included new ingredients analysis, regulatory compliance and ISO quality management.

Tell us and tell the world [email protected]

WHAT'S YOUR NEWS?


AWARDS

Ocean Spray receives SQF certifi cationOcean Spray has achieved the highest attainable safe quality food (SQF) certifi cation for food manufacturing and distribution. Its four manufacturing sites located in Markham, WA, Tomah, WI, Wisconsin Rapids, WI and Middleboro, MA were awarded SQF 2000 Code Level III certifi cation by NSF International in recognition of their “comprehensive food safety and quality management systems”. To achieve this certifi cation, companies must complete and document a food quality assessment of their

products and its associated processes. They must also identify the controls needed to ensure consistent food safety and quality levels, meet buyer product specifi cations and satisfy domestic and international regulatory requirements.“As supply chains become increasingly complex, investing in food safety and quality assurance is crucial. Manufacturers expect suppliers to demonstrate evidence of strict food safety and quality management systems. And we are the only sweetened dried cranberry manufacturer to have achieved this level of SQF certifi cation,” said Mike Stamatakos, VP Agricultural Supply and Development.

BUSINESS

GEA issues €400M corporate bond

GEA Group Aktiengesellschaft has placed a €400 million ($592.16 million) bond in April. The bond, which

was issued in €1,000 denominations, has a fi ve-year term and a fi xed coupon of 4.25%. With a reoffer price of 99.656%, the bond had a yield of 4.328% upon issuance. The organization is rated investment grade at Baa3/stable by Moody's and BBB-/stable by Fitch. The bond will also be rated by these agencies and it will be traded on the Luxembourg Stock Exchange.The bond was placed with both institutional investors and retail intermediaries in Germany and other European countries. The order book was oversubscribed. In the run-up to the issue, the organization held presentations to potential bond investors in Munich, Frankfurt, London, and Paris. GEA intends to use the proceeds of the issue primarily to refi nance its latest acquisitions Convenience Food Systems (CFS) and Bock Kältemaschinen.

APPOINTMENT

D.D. Williamson staff named IFST Fellow

D.D. Williamson VP of Science and Innovation Margaret Lawson has received the distinction of Fellow from the Institute

of Food Science & Technology (IFST). The senior category of membership of the IFST is awarded to those who have demonstrated a sustained level of exceptional professionalism and have made important achievements in relation to food.Lawson is the distinction of Fellow and past president of the IFT. A member of the Research Chefs Association, she also serves on the University Industrial Advisory Board for University of California at Davis, and Board of Advisors for Xengaru Fun Foods. She holds eight domestic and global patents.

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SPECIAL REPORT

SNACK FOODS

BY KATRINA DIAMONON, ASIA PACIFIC CONSUMER INSIGHT ANALYST, DATAMONITOR

Provide quick hunger fi xes that do not compromise on nutrition.


Due to growing concerns about food safety and integrity, more consumers are seeking products that are free from synthetic ingredients.

The market for savory snacks in Asia Pacifi c was valued at $23.5 billion in 2010, and it is expected to grow at a rate of 4.7% to 2014. Japan is by far the largest market for savory snacks, representing $14.5 billion in sales, with China as a

distant second at $3.8 billion. The fastest growing markets are India ($628 million) and Malaysia ($199 million), which are forecast to grow at 12.2% and 8.0%, respectively, to 2014. The market across the region is dominated by processed snacks ($13.1 billion), potato chips ($4 billion) and nuts and seeds ($3.2 billion; see Chart 1).

Chart 1: Market value of savory snacks in Asia Pacifi c by category in 2010.

The ‘healthy snack’ space is the major growth opportunity for industry players today. This is largely due to the fact that, while snacks effectively satisfy the needs of time-poor consumers, health-conscious shoppers are increasingly looking for quick hunger fi xes that do not compromise on nutrition.


A consumer survey conducted by Datamonitor in July/August 2010 found that 39% of consumers in the Asia Pacifi c region (namely Australia, China, India, Japan, Singapore and South Korea) agreed that they would feel guilty snacking in-between meals, illustrating the often-negative emotions associated with snacking. Furthermore, the survey revealed that nearly seven in 10 (69%) respondents said choosing food and beverages that are healthy, tasty and enjoyable has become more important to them compared to two years ago.

Product claimsAn analysis of the top product claims for savory snacks in the region revealed that the industry is responding to the unique needs and consumption habits of health-conscious consumers. Products tagged ‘vegetarian’ are the most common, given the prevalence of vegetarian diets in countries of religious faith. As such, an array of snacks from salty (nuts and corn chips) to sweet (banana chips and dried fruit) help facilitate the vegetarian lifestyle of many consumers.

• AdditivesProduct claims touting the absence of additives (such as no preservatives and artifi cial color) rank high among the top claims in savory snacks launched in the region. As consumers express growing concerns about food safety and integrity, they are increasingly seeking products that are free from synthetic ingredients. Indicative of this intensifying concern, 60% of respondents told Datamonitor that knowing about the ingredients used in the grocery products they buy has become more important as compared to two years ago. Moreover, another Datamonitor survey conducted in April/May 2009 revealed that 50% of respondents were highly infl uenced by claims of no artifi cial additives (and colors, fl avorings and preservatives).

‘Gluten-free’ was the 10th most common product claim in savory snacks in 2010, refl ecting the growing infl uence that food allergens and intolerance have on consumers’ product choices.

The Michael Season’s Feel Good Snacking line of gourmet potato chips from Hong Kong effectively captures the desire for simple products made in the traditional way – without the use of additives. The snacks are touted as containing no artifi cial fl avors or colors, and hydrogenated oils, to assure consumers that they can ‘feel good’ about how the products are made.

• Gluten-free‘Gluten-free’ was the 10th most common product claim in savory snacks in 2010, refl ecting the growing infl uence that food allergens and intolerance are having on consumers’ product choices. Indeed, 38% of respondents told Datamonitor in April/May 2009 survey that they routinely (“most of the time” or “all the time”) avoid certain food or drinks for allergy or intolerance reasons. This has driven the market for ‘free from’ products, particularly those that are free from gluten.

Products that are tagged ‘vegetarian’ are commonly found in countries of religious faith.

Rising health consciousness among consumers is driving the need for nutritious snacks in the retail sector.


SPECIAL REPORT

Gluten-free offerings address the specifi c dietary needs of those with celiac disease and appeal to the growing number of consumers who are opting for a gluten-free lifestyle to improve their health. Some 19% of respondents said they were highly infl uenced by gluten-free claims when making food and beverage choices – a considerably higher proportion than those who suffer from the disease. Accordingly, the range and availability of gluten-free snacks in the region is signifi cantly improving. Indeed, an analysis of such savory snacks launched in the region in 2010 revealed that products were introduced in a range of categories, from potato chips to nuts and seeds, and even popcorn.

• NutritionThe prevalence of ‘high fi ber’ and ‘high protein’ snacks refl ects the growing desire among Asia Pacifi c consumers for more positive, inclusive health messages, rather than those that focus on eliminating certain ingredients from their diets. The July/August 2010 consumer survey revealed that over six in 10 (63%) consumers surveyed agreed that they are “more interested in hearing about what to eat, rather than what not to eat”.

The prevalence of ‘high fi ber’ and ‘high protein’ snacks refl ects the demand for more positive, inclusive health messages, rather than those that focus on eliminating certain ingredients from consumers’ diets.

Striking a balance between sensory benefi ts and nutritional credibility isthe ultimate challenge for snack manufacturers in the future.

They seek products that encourage the consumption of healthful, nutritious ingredients. In India, Heartfi eld Soy Wonders is a soy snack that promotes healthful and all-natural ingredients such as Omega-3 and fl axseed. Similarly, the Sunbeam Protein Blend from Australia is a nutritious mix of nuts and dried fruit, and is touted to be high in fi ber and protein.

The futureConsumers’ needs are becoming more complex, especially in the food and drink sector. While time scarcity demands products that

are quick to prepare and consume, rising health consciousness is driving the need for them to be nutritious as well. Industry players have responded to this in ways such as adjusting formulations to eliminate artifi cial ingredients and tailoring products to a particularly dietary need (such as gluten-free). The key however, is ensuring that such products do not compromise on fl avor and overall product enjoyment. Striking abalance between sensory benefi ts and nu-tritional credibility is therefore the ultimate challenge for healthy snack manufacturers in the future.

Rank Claim1 Vegetarian

2 Private Label

3 No Preservatives

4 No Trans Fat

5 No Artifi cial Color

6 No Cholesterol

7 Natural

8 No Artifi cial Flavor

9 Recyclable

10 No Gluten

11 No Artifi cial Flavor

12 No MSG

13 High Fiber

14 Environmentally-Friendly

15 Organic

16 No Genetic Modifi cation

17 Single Serving

18 Double Trademark

19 High Protein

20 No Additives

Table 1: Top 20 product claims for savory snacks in Asia Pacifi c in 2010. Source: Datamonitor’s Product Launch Analytics (PLA).

Snacks LaunchesPotato Chips 41%

Other Savory Snacks 38%

Processed Snacks 10%

Nuts and Seeds 8%

Popcorn 3%

Table 2: Gluten-free savory snacks launched in Asia Pacifi c in 2010. Source: Datamonitor’s PLA.


SPECIAL REPORT

SNACK FOODS

BY KOELNMESSE

The confectionery industry continues to generate new concepts for the modern world.

Sweet Treats

The confectionery industry saw new fl avors, creative ways of addressing sensitive groups of consumers, and product labeling by origin and climate-friendliness at the International Sweets and Biscuits Fair (ISM) held in

Germany earlier this year.

ChocolateOf the confections, chocolate holds a great potential for creativity, as it remains the epitome of culinary pleasure and luxury, with concepts such as sweet olives in white chocolate, a combination of sauerkraut and chocolate and another with hay. However, the trend for single origin chocolates (those with a designated origin) is holding up well.

Filled chocolates containing fruit and nuts such as almonds remain popular. One manufacturer is even targeting the "coffee-shop generation" with coffee-themed praline creations, and another is promising genuine authentic fl avor with a more intensive cocoa aroma.

• Sustainability One Swiss producer is presenting a CO2-neutral chocolate. To measure the overall CO2-footprint of a chocolate, the manufacturer researched and calculated the emissions that arise along the entire production chain. The calculations revealed that a 100g bar of dark chocolate is responsible for 150-180g of CO2 emissions, depending on the recipe used. The corresponding fi gure for a milk chocolate is 220-280g. A strategy was later developed to reduce this CO2 footprint in the coming years. In addition, the emissions involved were offset by reforesting the rainforests with cocoa farmers. The associated products are thus CO2-neutral and bear the Carbon Neutral Product label.

Gluten-free dietDue to health reasons, more are embracing the gluten-free diet with products such as easy-to-prepare gluten-free bakery premixes, as well as those with additional benefi ts and function. Others include products containing natural ingredients, high-fi ber recipes, sugar-free sweets and chewing gum.

Sweets The sweets segment currently sees creative aesthetics involving a contemporary interpretation of traditional production. Besides bold colors and combinations, high-gloss surfaces and structures, manufacturers are dressing their products with packaging containing greetings for consumers to present them as gifts to their loved ones for example. Meanwhile, one reduced-sugar chocolate targeted at children has a cheerful reading material in the packaging to keep them entertained.

ConclusionThe adaptable confectionery industry continues to be “an employer and generator of ideas”, said Germany's Federal Minister of Economics, Rainer Brüderle. And this is especially so for concepts that address concerns such as the cost of production, green efforts and breaking into new markets in the future.

The sweets segment currently sees creative aesthetics involving a contemporary interpretation of traditional production.

One Swiss producer presents a CO2-neutral chocolate by calculating the emissions that arose along the entire production chain, which were offset by reforesting the rainforests with cocoa farmers.


SPECIAL REPORT

SNACK FOODS

Identifying the next winner.

Being BoldBY JAMES ANDRADE, VP, RESEARCH, DEVELOPMENT & QUALITY, KRAFT FOODS, ASIA PACIFIC

International brands often face big challenges when competing in Asia due to the need to adapt to local cultures. Inventing delicious tastes that delight Asians is one of the key challenges present in today’s competitive food market. Food and beverage

manufacturers should therefore develop the right tools and techniques to discover the latest innovations that can give them sustainable and competitive advantages over their peers.

Inventing ‘delicious’While many successful innovations are derived from using standard tools and processes, true innovation starts with a decision to embrace growth and change, and not simply relying on past success. Manufacturers should be bold and pursue consumer insights that challenge conventional wisdom about their products and brands. Much can be inspired when they are audacious and think about their products at a larger scale. At its core, innovation is a decision and manufacturers can fi nd the processes and tools they need once they have decided to embrace the changes inherent within innovation.However, overcoming the fear of risk and taking the fi rst step towards innovation can be daunting to some. In Asia Pacifi c, Kraft Foods implemented decentralization strategies for different countries to continuously create new products that are tailored to the tastes of local consumers. In the Philippines, for example, a local phrase “Ang Galing”, which means cool or exciting, was used to market the Tang powdered beverage in-store and on television. This positioning featured fl avor combinations that included indigenous, local exotic fruit such as mango with strawberry and other citrus fl avors.

Local insightsIt is important for manufacturers to provide more choices, solutions, variety, and innovation to consumers. This is particularly true in China, where demanding consumers are value conscious and seek unique taste experiences. Generally, consumers have high expectations on new products. Apart

Apart from taste, food safety and nutritional products that address local customer needs and expectations are pressing market trends.


from taste, food safety and nutritional products that address local customer needs and expectations are pressing market trends. For example, the Chinese typically consume refi ned grains but have whole grain intake levels that are signifi cantly below the recommended dietary intake level. While some products are positioned as whole grain, they merely contain added bran and not the endosperm, bran and germ in similar ratios that are found in the grain. To cater to this market, Kraft Foods launched Pacifi c whole grain biscuits – Chinese Date, Sesame and Peanut variants – after using advanced food processing technologies and research on local taste preferences.

Creating innovationBeing successful with innovation is a collaborative effort among the marketing, marketing research and R&D departments. While marketing develops the strategy that sets the vision and focus, and marketing research provides local consumer insights, R&D marries technical capabilities with the strategy and insights. Besides the three, product and total consumer experience is needed. When the result of these factors delights or exceeds consumers’ expectations, success is achieved. Here are more details.

• IdentityTo position brands and products in the market, manufacturers should locate and know their playing fi elds. Despite being cream fi lled chocolate sandwich biscuits, Oreo has been able to stretch itself across multiple forms and occasions as a premium treat. In markets where consumers have less disposable income, the biscuits are sold in affordable single packs without lowering the price. The biscuit brand has created sharing moments, as depicted in media advertisements such as an elderly man teaching his grandson the way to twist, lick and dunk the biscuit in milk, and another showing one sharing an Oreo withbasketball personality Yao Ming.

• Competitive edgeMany companies believe that the way to gain consumer insight is by purchasing syndicated data, which their competitors are also doing. However, much insight is obtained from specifi c, customized knowledge about consumers. Companies should therefore take time to talk to and observe how consumers interact with their products.

• Unique capabilitiesThere is a general misconception that innovative advantages are strictly reliant on R&D or intellectual property. From our experience with Vegemite spread products and Jacob’s biscuit brands, besides possessing proprietary processing and ingredient bundles that provide a technical advantage, innovative execution of product offerings is also important. The go-to-market strategy such as the annual Jacob’s Walk of Life program that promotes healthier lifestyles and signature positioning like the Oreo ‘Twist Lick and Dunk’ - the way to eat Oreo biscuits, provide unique strategies that are not easily duplicated.

Innovation starts with a decision to embrace growth and change.

Many companies believe that the way to gain consumer insight is by purchasing syndicated data, which their competitors are also doing.

Manufacturers should be bold to pursue consumer insights that challenge conventional wisdom about their products and brands.

Companies should take time to talk to and observe how consumers interact with their products in order to know more about them.

There is a general misconception that innovative advantages are strictly reliant on R&D or intellectual property.

• Managing trade-offConsumers typically have a limited appetite and acceptance for food and beverages, which results to trade-off. It is important to know what the new innovative product will be replacing. Will it be a current product offering? Will it expand the target market? Will it substitute an existing product? If the new product cannibalizes a company’s existing brand, what profi t margin does it bring? If it is generating a higher profi t margin, you may elect to keep the cannibal in the range. However, it is best to create new value or experiences for consumers.By considering the four points above, you are on the road to discover innovation with sustainable and competitive advantages. With a strong partnership and link with marketing, consumer insights and R&D, you can then establish the groundwork for a strong innovative process.


SPECIAL REPORT

SNACK FOODS

BY KEITH GRAHAM, MARKETING MANAGER, BAKER PERKINS

A fl exible extrusion process allows the continual development of new snack ranges in various sizes, shapes and fl avors.

Crunch Factor

The competitive snack food industry today requires manufacturers to be equipped with the fl exibility to produce a range of products in order to meet the latest consumer preferences, bring them to market quickly, and

to move into niche sectors easily.

An extruder can be used to make whole grains and multi-grain products such as shredded, expanded and cracker snacks.

Using twin-screw extrusion, snack food manufacturers can utilize a standard system to produce direct expanded products, as well as to progress in stages to produce specifi c and high-value snacks.The range of direct expanded products produced on such a system enables snack manufacturers to achieve corn curls, balls and puffs, chipsticks, maize rings and shapes such as rings, squares, rectangles stars, animal and letters of the alphabet.Die design is crucial in controlling shape, expansion and shell structure of snacks. It also provides end products of differing formulations and shapes using one extruder. Coupled with a modular format, shapes can be altered easily and cost-effectively by changing a product-specifi c die insert. Alternatively, a die producing a fl at rope from the extruder can be cut into a variety of sizes and shapes and marketed as mini crackers and bites, often with chunky toppings.

Co-extrusion systemA co-extrusion system, which can be retrofi tted to an existing single or twin-screw extrusion line, offers versatility as parts can be changed quickly. It can incorporate fi llings with contrasting textures and colors into a cereal outer, and create added-value products using attractive and extraordinary shapes. These snacks bring the wow factor to consumers when complemented by exotic fl avors and fi llings such as sweet and savory cream, fruit pastes, cheese and chocolate praline. Replacing traditional savory fi llings with fruit also increases the nutritional value of co-extruded snacks.A co-extrusion system consists of a cutter crimper, cream feed system and die. The cutter-crimper provides co-extruded pillow snacks with attractive surface textures such as grooves and highlights, creating snacks with a number of individual strands and a sweet or savory center. These snacks can be made 12-120mm long, enabling fi lled bars to be created as individually wrapped count lines. They can be coated with seasoning or sugar downstream for added-value. The fl exible extrusion process allows the continual development of new snack ranges such as croutons in various sizes, shapes and fl avors. It is the most cost effective solution for these bagged snacks compared to using conventional processes that require mixing, forming and baking of bread dough. These snacks have a light and crunchy texture, and a fi rm bite, which distinguishes the croutons from other extruded snacks.In another extrusion process, an adapted twin-screw extruder and a coat hanger die produces a thin, wide sheet of dough. After extrusion, the sheet is cut into regular, geometric shapes by a rotary cutter. The resulting shapes may be fried as a conventional snack, or baked for a lower fat content.

Produce bite size cracker-style snacks using mixing, sheeting and laminating processes normally used in biscuit production.


Cost, consumers’ lack of confi dence in Chinese brands and low family income have hindered the growth of China’s nutrition industry.

Extruded croutons have a light and crunchy texture, and a fi rm bite, which distinguish them from other extruded snacks.

Credit-card shaped snacks are slim, fl at, rectangular co-extruded wafers that can incorporate sweet or savory fi llings, which may be eaten alone or as ‘dipping’ products such as a peanut butter snack into a savory spread, or a tomato-fi lled snack into cheese.

PossibilitiesThe fl exibility of the extrusion process allows the introduction of snack concepts that involves the use of whole grains and multi-grains (typically wheat, rye, corn, barley and rice), thereby improving the nutritional profi le, taste and texture of snacks. An extruder can be used to make whole and multi-grains products as shredded, expanded and cracker snacks. These snacks would have reduced levels of saturated fat and salt, much to the delight of health-conscious consumers. Snack manufacturers can also opt to use equipment and processes from other industries to create new varieties:• Cook grains in a unit that is usually used for breakfast cereals to add intact, identifi able whole grains to extruded snacks.• Produce bite size cracker-style snacks using mixing, sheeting and laminating processes normally used in biscuit production.• Bake crackers in an oven.• Use hot-air expansion of pellet snacks as a healthy alternative to frying.• Shredding, a cereal process, gives layered ‘nets’ to snacks.• Coat and fl avor oil-free snacks using a syrup cooker from the confectionery industry.

Credit-card shaped snacks are slim, fl at, rectangular co-extruded wafers that can incorporate sweet or savory fi llings.

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SPECIAL REPORT

SNACK FOODS

BY KEES VAN DOORN, R&D DIRECTOR, CRISP SENSATION

Crunchy and fat-reduced snacks can now be conveniently prepared in a microwave or conventional oven.

Breadcrumbed products typically have a negative image as a high amount of fat is needed to achieve a tasty and crunchy texture.

Breadcrumbed products typically have a negative image as a high amount of fat is needed to achieve a tasty and crunchy texture. They are either prepared in the fryer or baked in an oven, although fat is already present in them. However,

manufacturers are increasingly keen to improve the nutritional value of these convenience foods in order to get into the good books of health-conscious consumers. Swiss-based company Crisp Sensation has successfully developed a new multi-stage production process for a coating system that can be prepared in a microwave, combination or conventional oven. The cooked products have a fat reduction of more than 50% and they do not need to be refried before consumption. The multi-layer coating system can be used for deep frozen crispy products such as schnitzels, chicken nuggets, cheese or vegetable sticks, fi sh fi ngers, combinations of these products, and even sweet applications.

Indulgence in, fat outThe technology creates products with a characteristic bite, which can be described as “light crispness” – crunchy, not hard or tough and without any rancid notes, as the inner core, whether it is chicken, fi sh or cheese, stays juicy. This is achieved due to the water-resistant properties of the coating system that protects the core fromdrying out. Taste panels and acoustic crunch tests carried out at Wageningen UR Food & Biobased Research have proved the performance of the coating system. A break test and an acoustic crunch test showed that

Crisp Texture

A new coating system by Crisp Sensation is created from a type of crumb with a battering system and a stabilizing agent.


SPECIAL REPORT

The new coating technology is based on nitrogen freezing, which may require minor adjustments to the factory’s cooling system.

even after storage of more than nine months, the products maintained their technological and sensory properties. The coating is free from fl avors, colors taste enhancers and preservatives, thereby main-taining the authenticity of the ingredients used, which also fulfi lls the EFSA and FDA guidelines.

Coating technologyThe coating system is created from a type of crumb with a battering system and a stabilizing agent in a multi-stage manufacturing process. It manages the water in the su-bstrate and the shell, which protects the core from drying out by keeping water in. As the coating system is fat resistant, it does not absorb as much fat as conventional coatings do and it does not break during preparation. In order to use the coating technology and depending on the existing production facilities in a factory, minor adjustments to the cooling system might be necessary, since the technology is based on nitrogen freezing. For cost effectiveness, the company and its project partner Air Products offer leasing models for industrial use.

The coating system requires the substrate to stay in the frying tunnel for 2.5 minutes compared to approximately one minute for conventional products. In order to achieve a throughput of about two tons per hour, conventional tunnels need to be longer, although leasing models are available. Additionally, there are no extra costs involved for active packaging using the coating system.

Getting it rightCooking deep frozen foods with the coating system requires consumers to use a microwave, combination or conventional oven. They can also choose to fry the products in a pan, although this increases the amount of fat needed than theprevious cooking methods. For preparation in a combination oven, best results are achieved using a ‘crisp/grill’ function. Even when using a conventional oven, the products have the typical light crispness, as well as juicy and succulent cores. Such ready prepared snack pro-ducts maintain their crispness

and do not become soggy, even when kept warm for several hours, enabling ready meals to be kept in warming trays without losing quality. As the coating system offers sensorial properties, convenient preparation and reduced fat content, snacks for adults and meals for children and the elderly can therefore be developed, thereby providing health and convenience in the frozen foods sector.

The new coating system enables cooked products to have a fat reduction of more than 50% and they do not need to be refried before consumption.

The coating system creates products with a characteristic bite, which can be described as “light crispness”.

Ready prepared snack products using the coating system can maintain their crispness and do not become soggy, even when kept warm for several hours.


INGREDIENTS

OILS/FAT

HeadingEast

BY CHEN LINA, ANALYST, BEIJING ORIENT AGRIBUSINESS CONSULTANT

China's edible oil industry and the small-packaged oil market are growing at an average annual rate of 5-6% and 20-30% respectively.

China’s edible oil market is predicted to stabilize with supportive government policies.

At the beginning of this year, China’s soybean oil import increased by 28%. This is fueled by rising domestic income and improved consumption of edible oils, although the latter has yet to reach the world’s level. With rising

population in the country, the demand for edible oils is increasing year by year, as the market develops steadily.

To release the pressure of rising prices and stabilize the market, the Chinese government introduced measures such as auctioning canola and soybean oils and asking major edible oil producers not to raise the prices for small-packaged edible oils before March 2011.In the fi rst half of this year, prices for edible oils in China are expected to rise slightly due to insuffi cient supply in South America, less production and infl ation. In the second half of 2011 however, supply is expected to increase in the international market. The domestic edible oil market is predicted to stabilize with supportive government policies.

RegulationsIn August 2008 China released the Guidance on Promoting the Healthy Development of Soybean Processing Industry, which will limit the capacity of soybean oil processing at 65 million mt/year by 2012. It disallows a soybean oil processing enterprise to build or expand soybean processing projects if its capacity has reached 15% of the national total. However, in recent years, companies are still building new facilities, expand their businesses, and be involved in mergers and acquisitions.To ensure consumers’ health and safety, China has adjusted the requirements for imported edible vegetable oil. According to the new rule in 2011, plant quarantine certifi cate is no longer required for pre-packaged edible oils that do not need further packaging or processing. As for other vegetable oil products, the document Risk Analysis of Entry Plants and Plant Products stated that the authorities in exporting countries or regions should provide information on entry edible vegetable oils such as processing technology. China’s State Administration of Quality Supervision (AQSIQ) carries out related risk assessments and decides whether the exporting country or region should provide plant quarantine certifi cate based on the outcomes of the assessments. Data from Beijing Orient Agribusiness Consultant (BOABC) has found that China's edible oil industry and the small-packaged oil market are growing at an average annual rate of 5-6% and 20-30% respectively. This year, the market share of small-packaged oil is expected to gradually expand and replace the dominance of bulk oils in the country’s edible oil market. The market share of small-packaged oil in China is expected to

gradually expand and replace the dominance of bulk oils in the edible oil market.

Table 1: Edible oil consumption in China.

Under a new ruling, China does not require plant quarantine certifi cates for pre-packaged edible oils that do not need further packaging or processing.


INGREDIENTS

OILS/FAT

An unlimited variety of functionality, taste and texture for chocolate coatings and fi llings can be created by blending specialty palm and palm kernel oils.

BY GERALD P. MCNEILL, PHD, VP R&D, IOI-LODERS CROKLAAN

Palm oil provides healthier baked and confectionery products than animal fat.

Versatile Substitute

The continued economic growth in China, India and Southeast Asia in recent years has led to their people having more disposable income. This results in an increase in food consumption, as imports of edible oils into the

countries rise. As these consumers become more sophisticated, the food industry is evolving to satisfy a growing demand for varied and indulgent food products. They were mainly derived from Europe and the US, and include a wide range of baked goods, snack foods and confectionery products, as well as those modifi ed from local favorites. A majority of these products require vegetable oil or solid fat to produce the desired taste functionality and texture.

Baked goodsBaked goods are traditionally made using animal fat, before modern vegetables oils such as soybean and rapeseed were used. This is because animal fat such as butter, beef tallow and lard are solid at

room temperature (approximately 20°C) and they impart a creamy texture to fi nished products. They tend to form very small crystals called beta-prime when processed, resulting in the ability to effectively entrap small air bubbles when mixed with dry ingredients. The presence of these air bubbles in fi nished products provides a desirable light or fl aky texture. However, manufacturers are using less animal fat in baked goods due to cost and cultural issues, and consumers have an unhealthy perception of them. Manufacturers have found palm oil to be an ideal substitute to animal fat in baked goods as it remains solid at room temperature and provides the same functionality as animal fat. It is the most widely produced vegetable oil in the world and one of the lowest cost commodity oils available. Pressed from the fruit of a type of oil palm tree, palm oil is versatile as it can be produced in various textures needed in bakery and snackfood applications. IOI-Loders Croklaan for example uses a fractionation to generate palm oil components with various physical properties. The blending of these components has for example created a range of products called ShortFat, which satisfi es the needs of bakery and snack food markets in Asia.

A ripple mill cracks the nut of a palm fruit to separate the kernel and shell downstream.

Chocolate and confectionery Cocoa butter is a solid fat found in the cocoa bean, which provides the characteristic chocolate has. It is hard and brittle at room temperature but melts at body temperature. Despite these properties, the production of cocoa beans is not carried out on a large scale due to cost. However, alternatives to cocoa butter using fractionation can be cost-effectively created for industrial use. By blending specialty palm oil and palm kernel oil components, an unlimited variety of functionality, taste and texture for chocolate coatings and fi llings can be created. IOI-Loders Croklaan’s cocoa butter substitute CLSP is for example designed for fast-moving confectionery products. While it does not need tempering, it has limited compatibility with cocoa butter.

Palm oil is a widely produced vegetable oil in the world and it is one of the lowest cost commodity oils available.

From the depericarper system, the nuts of palm fruit enter into a nut polishing drum (pictured). The drum polishes the nuts in order to loosen the fi bers that are attached to the nuts. Stones and foreign materials are also removed in this process.

NutritionA chemical process called partial hydrogenation was introduced into Europe and the US 50 years ago to convert liquid vegetable oil into a semi-solid fat. The resultant fat is used as a low cost alternative to animal fat. It was promoted as healthy fat as it contains a low level of saturated fat. The hydrogenation process substituted saturated fat with trans fat, which also imparts a solid texture to the fat. Hydrogenated fat was widely used in the 1970’s in the bakery and confectionery industries. However, scientists later discovered trans fat promoted the risk of heart disease and was seven times more unhealthy thatsaturated fat.In traditional markets such as Europe and the US, saturated fat was long considered to be unhealthy – lauric fat such as coconut oil are popularly used in confectionery coatings but they contain almost 100% saturated fat, and contribute to an unhealthy perception in fi nished products.Palm oil was later considered by industry players to have a natural balance between saturated and unsaturated fat, containing about 50% of each. It became a healthy substitute for confections and baked goods that typically contain trans fat. With healthful benefi ts and cleaner labeling using palm oil in baked and confectionery products, manufacturers can now continue to enjoy this versatile substitute to fat that consumers appreciate.

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MARKET TREND

SOY

BY SARAH MEDINA, RESEARCH ASSOCIATE,BURCON NUTRASCIENCE CORP

China’s consumption of health foods is expected to increase at a rapid rate due to imports and growing demand.

For Better Health

Soy protein is a complete and nutritious plant-based source for amino acids, which the body requires for growth.

Did you know that China is one of the fastest growing health food markets in the world? The US Department of Commerce stated: “With rapid economic growth and continued improvement of peoples’ livelihoods, the

demand for health food from China’s 1.3 billion people has expanded tremendously over the last 20 years.” Meanwhile, a report published by the Nutrition Business Journal has identifi ed China as the top country that will offer the greatest opportunities for the nutrition industry in the next fi ve years. The US follows as a close second.

The health food category typically includes dietary supplements, functional foods and those with dietary components that provide preventative health benefi ts beyond basic nutrition. Currently, China’s acceptance and consumption of health foods is far below than that of many developed nations. A 2010 research report on China’s health food market estimated a consumer expenditure on health foods to be 0.07% of gross expenditure, as compared to 2% of that in Western nations. Factors such as cost, consumers’ lack of confi dence in Chinese brands and low family income have hindered the growth of China’s nutrition industry. As the Chinese move from subsistence living to earning incomes where they can be classifi ed as middle class, they will invariably spend a large portion of their new income on food. Retail sales of health food in China were estimated to be $13.7 billion in 2009, surpassing Japan ($12.9 billion), making it the second biggest health food market in the world after the US.

The Chinese dietThe Chinese have historically enjoyed healthy eating with a focus on fruit, vegetables and small quantities of animal protein. As much of the Chinese population is lactose-intolerant, broths, sauces and marinades are used to fl avor food instead of heavy and rich cream sauces. The Chinese diet includes soy products such as tofu and soy sauce. Protein drinks and nutritional bars that include soy protein isolates would be ideal in meeting the nutritional needs of this lactose-intolerant population. China’s nutritionary reliance on small amounts of animal proteins and higher amounts of soy proteins shows a healthy and environmentally responsible culture. As China’s population grows, food and water supplies, as well as food production will compete with housing and the growing of fuel crops for land. In the coming decades, as global agriculture will face the prospect of a changing climate and the challenge of feeding the world's growing population, as such, renewable plant protein will likely become a larger part of the solution that delivers food to regions that are vulnerable to food defi cits.

Earth-friendly soySoy protein is a complete and nutritious plant-based source for amino acids. Soy and canola proteins provide the body with these acids for proper growth, muscle tissue synthesis and a host of other functions. The global nutritional supplement industry has thus seen an explosive growth in the use of protein ingredients over the past 10 years.

The growing populations in the world need affordable protein that does not add undue stress on the environment.

Protein bars, once consumed only by endurance athletes, protein-rich meal replacement products and dietary supplements have become supermarket staples around the world. Protein supplements are also being increasingly and successfully promoted to geriatric consumers.Plant proteins are differentiated from animal-based ones in terms of health and wellness, affordability and impact to the environment – rearing livestock causes more greenhouse gas emissions than driving cars. According to a report published by the United Nations Food and Agriculture Organization, the global livestock sector generates 18% more greenhouse gas emissions – as measured in CO2 equivalent – than transport. It is also a major source of land and water degradation. Plant protein production offers an environmentally-friendly alternative to animal derived proteins. The production of animal proteins is viewed as less "environmentally economic" when compared to the production of plant proteins. This is because producers must feed plant proteins to animals in order to produce animal proteins. The animals are also not effi cient converters, pound for pound, of the proteins they consume.

Health-friendly soyPlant-based products help to one fi ght against heart disease. Research has found soy proteins to be benefi cial in lowering blood cholesterol (LDL) that reduces the risk of coronary heart disease. With this evidence, 11 countries have approved health claims for soy protein's potential to lower blood cholesterol and the risk of coronary heart disease. In 1999, the US FDA issued a health claim about soy protein and its effect on heart disease stating: "25g of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”Plant-based diets are high in fi ber and low in fat. In numerous studies, high-fi ber, low-fat diets have been shown to lower the rates of certain cancers such as those of the colon, breast and prostate. They are also believed to reduce the risk of diabetes. Bio-contaminants and antibiotics in animal protein pose health concerns. Reported cases of E. coli, the avian fl u and BSE, along with the growing use of antibiotics in animal production have led to consumer concerns on the safety of animal-based protein products. Plant-based proteins have therefore benefi ted from these trends issues.

OutlookThe growing populations in the world need affordable protein that does not add undue stress on the environment, as analysts expect the world to have nine billion people by 2050. A health food consumption survey issued by the Hong Kong Trade Development Council revealed that 77% of consumers surveyed value and rank immune enhancement as an important function, followed by nutritional supplement and anti-fatigue. While China’s current annual per capital consumption of health foods is approximately $10, which is far below most western countries, experts believe that its health food industry will continue to grow annually at about 20-30% to reach $65.9 billion by 2020. New entrants into the Chinese health food market in the coming years will also drive food costs lower. With the infl ux of international brands, Chinese consumers will be confi dent in the functionality and quality of the products they purchase. As a result, the consumption of health foods in China is expected to increase at a rapid rate.

Experts believe that China's health food industry will continue to grow annually at about 20-30% to reach $65.9 billion by 2020.

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MARKET TREND

INNOVATION

BY ANGELA QUINTERO, CONSULTING DIRECTOR AND HEAD OF GLOBAL CONSUMER & RETAIL PRACTICE, GLOBAL INTELLIGENCE ALLIANCE

Capitalizing on changing consumer trends in Asia.

Customization Wins

The Internet technology has enabled consumers to independently source and compare products from all over the world within a few clicks and in a matter of seconds. While this has benefi ted the sales of ‘value for money’

products and services in recent years, consumers have now started to demand much more than value.In sophisticated European economies for instance, consumers are looking for value products that are either environmentally friendly or originate from companies that have strong social responsibility mandates. In less sophisticated economies such as Asia’s emerging markets, consumers in India, China and Southeast Asia are demanding quality and attributes such as organic and green labels.

Changing tastesAccording to a survey by Global Intelligence Alliance (GIA) among 67 Asian consumer and retail industry professionals in China, India and Southeast Asia in November 2010, respondents said on average over 50% of Chinese consumers are willing to pay a little more for organic/green food, beverages and personal care products, and approximately 10% are willing to pay much more. Meanwhile, 25% of respondents in India and 18% in Southeast Asia said they are willing to pay much more for these products. The survey also revealed that consumers are less willing to pay more for organic/green household or furniture and fi ttings products.

• Foreign products still preferredDespite the progress that local manufacturers have made in India, China and Southeast Asia, GIA’s survey in the region revealed an overwhelming majority of the people in these markets believe foreign products are better than locally produced ones (93% in India, 94% in China and 88% in Southeast Asia). However, respondents acknowledged that local brands are improving in quality.

Reaching new consumersIn order to reach deeper into the emerging markets and capture this large consumer base, companies in the food and beverage, retail, fashion houses, FMCG and consumer goods sectors need to be clever about the markets they target and the products they deliver. The game is no longer about entering China or India but to be present in hundreds of cities in these countries. Companies also need to be aware that the cereals and drinks the Shanghainese demand (approximately 16 million) are not quite the same as those in Chongqing (more than 31 million).Logistic companies have developed networks for manufacturers to reach fast-growing urban cities of emerging markets. The overwhelming use of the internet and media channels also create demand by delivering product information and enticing consumers to desire all kinds of products, especially foreign ones.

CustomizationFrom 2011 to 2012, 46% of respondents expect competing in the emerging markets and targeting new demographic groups (38%) will be the main industry challenges. And the customization of products, brands or the format and packaging will help companies meet these challenges.

The Internet technology has enabled consumers to independently source and compare products from all over the world within a few clicks and in a matter of seconds.

Survey respondents said on average over 50% of Chinese consumers are willing to pay a little more for organic/green food, beverages and personal care products, and approximately 10% are willing to pay much more.

Logistic companies have developed networks for manufacturers to reach fast-growing urban cities of emerging markets.

GIA’s survey found 93% of respondents in India, 94% in China and 88% in Southeast Asia believe foreign products are better than locally produced ones.

The success stories of companies penetrating into new and emerging markets have mainly been due to the extensive preparation and customization. Manufacturers therefore need to adapt their products to local tastes, preferences, requirements and constraints.

• ProductIn many cases, customization means changing the fl avor of a product to cater to local habits. Coca Cola’s Minute Maid Pulpy, a juice drink dense with pulp, is for example the customized version of the Minute Maid brand that is created to cater to Chinese tastes. The product recently became one of the company’s brands that reached the $1 billion sales threshold.

• MessageOccasionally, innovation has more to do with the image or the message delivered. An example would be Kit Kat’s “have a break, have a Kit Kat” slogan. The translated slogan in television advertisements is different from country to country. In Argentina, the company used elements from a popular local joke that would probably be banned or considered inappropriate in other countries. As a result, Kit Kat enjoyed a strong brand positioning in Argentina’s confectionery market.

• PackagingIn other cases, innovation might mean changing the format of a product. India’s CavinKare, which launched the shampoo sachet in the 70’s, has made shampoo affordable for a large demographic group. With this simple but clever innovative format, the company positioned its Chik brand ahead of Unilever and P&G in India. A decade later, more companies were seen offering similar packaging formats worldwide.


PROCESSING

CHECKWEIGHING/METAL DETECTION

BY DARREN OOI, SALES MANAGER, PRODUCT INSPECTION, METTLER TOLEDO

X-ray and metal detection systems have taken China’s food safety measures to a new level.

SafeguardingReputation

China’s Food Safety Law demands food producers to prioritize inspection and records or risk facing regulatory, civil and criminal sanctions.

Since its introduction on June 1 2009, China's Food Safety Law began a wide and deep-reaching shift in the standards expected of food and beverage producers. Some 18 months later, the implementation of the new law has taken shape,

as the changes are expected to be more comprehensive than the industry has initially anticipated.

The law demands that food producers prioritize inspection and records or risk facing regulatory, civil and criminal sanctions. Its aims to bring China’s food safety level up to that of the European Union. By doing so, the Standing Committee of the Eleventh National People’s Congress expects to increase exports to East Asia and promote domestic confi dence in food producers. Through these measures, the authority hope to lay past food safety incidents – which saw general confi dence in the nation’s food safety plunge to low levels – behind.The commitment of the Chinese government to cleaning up the local food manufacturing industry has brought plaudits from WHO and the US FDA. This means the responsibility of complying to sound food safety standards is expected to grow heavy on local food producers.

RegulationsThe main improvements expected of food producers can generally be grouped into two categories: quality safety procedures, and increased recording of and access to information pertaining to them. Across China, tighter inspections have been accompanied by a higher investment in food safety technologies. The central investment in monitoring has recently been bolstered by a $100 million loan from the WHO.Food producers in China are expected to work towards regulatory reform and spending by modernizing inspection procedures in their factories. The penalties for not doing so can be severe. For example, in a move designed to avoid any repeat of the melamine scandal surrounding domestic baby formulae, dairy manufacturers without a new license from the General Administration of Quality Supervision, Inspection and Quarantine – which is granted only after detailed on-site inspections – will face suspension from trading as of March 2011. Similarly, Western standards such as the British Retail Consortium (BRC), the Safe Quality Food Institute and The Foundation for Food Safety Certifi cation are now referred to more frequently as bases for achieving standards that are recognized worldwide. This has brought bold moves as seen in Chinese agriculture, where a Xinhua news report said China’s Ministry of Health has set up 31 food safety monitoring centers in provinces and 312 more centers nationally. It also reported that the Ministry of Agriculture has “expanded its monitoring of agricultural product safety to 259 large-and medium-sized cities”.The new law requires food manufacturers to comply with standards and participate in a drive towards greater accountability. The Chinese government has taken the lead by providing details of their regulations on the Ministry of Health website. It has also begun a closer collaboration with Japan by granting mutual on-site inspections of facilities that produces processed food for export. Food manufacturers therefore need to present comprehensive information during inspections. This also calls for improvements in the availability of information to raise awareness of the standards necessary to avoid sanctions or costly product recalls. Besides regulatory bodies, consumers are also demanding stringent safety checks in food factories.

Covering every baseChinese food manufacturers are increasingly turning to x-ray inspection and metal detection systems in order to improve their safety standards and record keeping capabilities. These systems protect manufacturers from possible regulatory action, costly fi nes and product recalls by performing reliable and continuous checks during production while not slowing line speeds. They also enable producers to gain invaluable consumer trust, and elevate production standards to those seen in the EU, such as the Hazard Analysis and Critical Control Points (HACCP).

• Metal detection systemsThe accuracy and effi ciency of the latest metal detection technology


has taken food safety integrity to a new level – throughout the entire production process, from the checking of bulk raw materials to the fi nal stages of packaging, metal detection systems detect and removing even the smallest trace of ferrous and non-ferrous metals. The detectors work in-line, hence removing the need to halt production in the case of contamination, and are easily integrated for maximum optimization of an existing line. Whether it is processing powdered materials, liquids, slurries or packed products, these systems operate at high sensitivity with minimal falsely rejected products, thereby helping manufacturers reduce unnecessary costs.

• X-ray inspection systemsThe x-ray inspection technology is equally comprehensive in its effectiveness, allowing compliance with China’s Food Safety Law by offering an effective solution for the identifi cation of dense contaminants. Even when the products are packaged in foil or metalized fi lm, the detection systems can perform automated checks for glass, metal, mineral stone and high-density plastics at high speeds. These systems can simultaneously perform a wide range of in-line quality checks such as measuring mass, counting components, identifying missing or broken products and packaging, inspecting seal integrity, and checking fi ll levels.

• Managing recordsMetal detection and x-ray inspection technologies can also double as a management tool for the maintenance of full and accurate records. These records improve traceability, allowing manufacturers to accurately identify the source of problems and prevent their

recurrence. At the same time, they satisfy stringent demands and on-site checks conducted by regulatory bodies. Operators can quickly and easily access information via intuitive displays and connectivity solutions.

Looking aheadThe adoption of x-ray inspection and metal detection systems can vastly improve food manufacturing standards, offering quality and improved record-keeping for product integrity and branding. And these systems can help producers in China to comply with food safety standards and meet consumer demands on food hygiene and product confi dence, while rebuilding the country's reputation in the global food industry.

X-ray inspection and metal detection systems offer quality and improved record-keeping for product integrity and branding.

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PROCESSING

TECHNOLOGIES

BY LINNIE MACKENZIE, AREA DIRECTOR, NETHERLANDS FOREIGN INVESTMENT AGENCY

Move away from the “one size fi ts all” business strategy to remain competitive.

InnovationInc

Consumers can sometimes be hard to please – they want choices, variety and expect differentiation and innovation from manufacturers, retailers and the food industry. These demands are creating a tougher environment for

companies to build and sustain their businesses. Companies also face other complex issues, as they adapt to changes that will give them an edge over their competitors. Dynamism is also required between manufacturers and retailers to address ever-changing consumer needs, as current and emerging trends infl uence fi ckle taste buds.

Changing consumer dynamicsWith better healthcare and longer life expectancies, people are working longer into retirement. This calls for products that will provide vitality and health to an ageing workforce. In addition, as women continue to form a major part of the workforce, many will share the responsibilities of grocery shopping with their male counterparts. Mintel says these demographic shifts will infl uence the food trends for the coming year. Health and wellness are set to take center stage as consumers favor products that cater to their fast-paced lifestyles. Whilst functional foods bearing health claims are becoming more regulated, particularly in Europe and the US, sectors offering yogurt, multi-seed breads and fruit juices continue to enjoy a healthy image among consumers.Products advocating natural, clean labeling and lower salt/fat/sugar initiatives continue to impact the food chain. Initiatives such as the removal of artifi cial additives and ingredients in products will continue this year, as manufacturers gradually reduce salt, sugar and fat levels in their products without changing the taste.

A healthy conceptFuelled by consumers’ enthusiasm for functional foods, advances in technology will help manufacturers fortify food with nutrients without sacrifi cing taste and texture. Online information provider just-food.

Studies showed that yeast extracts can cut sodium levels in foods by up to 50% when used with other mineral salts.

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PROCESSING

To make fried snacks healthier, Dutch company HiFri (High Tech Frying) designed a frying method that reduces 10-12% of fat from fried foods by using hot air and steam to transfer heat.

com estimates that the global functional food market is expected to reach at least $90.5 billion by 2013. However, fortifi cation would not be the only thing on consumers’ minds – they are also interested in low-fat, low-sugar, low-sodium and “au naturel” products.It will not be easy to defi ne the technology behind reformulation. The reduction of salt, sugar and fat in products for example requires a multi-disciplinary approach. Reformulation may also result in a loss of quality in terms of texture and mouthfeel, diffi culties in processing, microbiological risks and taste anomalies. Manufacturers therefore need to handle these issues comprehensively.

When less is moreThe need to reduce sodium chloride or salt in products such as processed meats, sauces and soups has gained much attention from the media, government and health groups. While salt enhances fl avor and provides microbial and texture stability, over consuming it may cause one to develop high blood pressure. a result, many consumers are looking to reduce the levels of salt in their diet.High blood pressure can triple the risk of cardiovascular disease (CVD) and stroke. Industry sources say CVD kills more than 12 million people in developed countries every year, and it is currently the leading cause of death globally. The WHO predicts that by 2030, almost 23.6 million people will die from CVD every year. The largest increase in number of deaths is expected to occur in Southeast Asia – the average Singaporean consumes 9g of salt a day, which is more than the WHO’s recommendation of 5g per day. Processed foods are known to contribute 75% of salt in the diet. Food manufacturers are therefore working on ingredient innovations for salt replacement or use natural sea salt products, which are considered to be low in sodium and high in potassium. They are also looking at fl avor systems to replace conventional sodium chloride, and using complicated molecules to fool the sensory system.

Back to basicsDutch companies such as DSM and Purac are creating ingredient options aimed at meeting consumer health demands without sacrifi cing product appeal, by either reducing or replacing sodium in foods.Due to their natural fl avor-enhancing capabilities, yeast extracts have been used for more than 50 years in a broad range of products that require a savory taste profi le. They include bouillon cubes, soups, sauces, chips, sausages and ready-to-eat meals. The same natural fl avor-enhancing components that are present in yeast extracts

Purac found that a range or organic acids and fermentation products with anti-microbial properties can be produced by fermenting corn or cane sugar with selected cultures.

are, for example, also found in parmesan cheese, ripe tomatoes and shiitake and portobello mushrooms. They also help to create a positive taste experience.Yeast extracts have been proven to help food producers achieve sodium reduction by repairing and improving the taste of a product so that consumers would not notice the lower sodium levels or the addition of alternative mineral salts. Studies showed that the use of yeast extracts can reduce sodium levels in foods by up to 40%, and up to 50% when used in combination with other mineral salts.In a recent study, DSM Food Specialties tested a combination of the most widely used ingredient solutions for sodium reduction. Researchers found that the combination of a natural taste-enhancing yeast extract and potassium chloride offered the best solution to salt reduction. The combination achieved up to 50% of salt reduction without compromising the fl avor and taste of the product. Given their effectiveness as salt reducers, yeast extracts can facilitate sodium reduction outside the traditional savory and culinary markets in everyday foods such as breads, processed meats, breakfast cereals, cookies and processed cheese.

• Meat substituteIn 2005, FrieslandCampina launched Valess, which is dubbed as a healthy tasty alternative to meat. It was created by a retired hotel sous-chef using milk, protein and algae. The cooperative later conducted several feasibility studies and found a market potential for a healthy and tasty alternative to meat. It is healthy and low in fat and by adding iron and vitamins, FrieslandCampina says Valess has the same nutritional value as meat.

Food manufacturers are using salt replacers or natural sea salt products and exploring fl avor systems to lower the amount of sodium in their products.

Propak Asia 2011 AFJ Mar-Apr11 … (Mar 17)


PROCESSING

• Cutting back fatTo make fried snacks healthier, Dutch company HiFri (High Tech Frying) BV designed a frying method that reduces 10-12% of fat from fried foods. Instead of frying fat, hot air and steam are used to transfer heat.

The technology produces ‘fried’ foods that are similar to those deep-fried, providing the crunch consumers crave for but without the guilt and added calories. Unlike in regular deep fryers, where food is coated in a thin fi lm of fat that is continually replaced by another layer, no additional fat is needed using HiFri, as it generates the strong heat needed to create a crunchy crust. In addition, air and steam are circulated in a closed circuit, thereby using half the energy than that of a regular deep fryer.

Clean labelingConsumers are paying more attention to the contents of their food, as they study the list of ingredients of a package prior to purchase. More are searching for authentic, unique and better-for-you products. Natural foods are also considered to provide health and wellness while products containing chemical ingredients are considered to be unsafe. Natural food and beverage products are perceived by consumers to taste better and be of higher quality than processed ones.Product claims such as “no artifi cial colors/fl avors/preservatives/additives” have become a basic requirement in product labels, as manufacturers comply with food safety standards – while preservatives are necessary in some foods to keep them wholesome and safe for consumption, using natural preservatives can quicken the spoilage process and negatively affect the texture and fl avor of the product. These preservatives provide clean labels, a simple ingredient listing (without ingredients that sound chemical or artifi cial), and are minimally processed as traditional techniques that are understood by consumers are used.Dutch ingredient specialist Purac has been working with preservatives for more than 80 years, and its core portfolio is based on lactates and lactic acid. The company found that by fermenting corn or cane sugar with selected cultures, a range of organic acids and fermentation products with anti-microbial properties can be produced. This controlled fermentation process creates effective fermentation intermediates (organic acids, polysaccharide and peptides). The resultant natural and label-friendly products help to extend shelf-life and fi ght pathogenic and spoilage organisms in foods such as dips, deli products, gravies and meats. The simple label statements include cultured (cane or corn) sugar and vinegar.

Handling wasteBefore the presence of pre-processed vegetables, most greens were prepared at home and vegetable waste and leftovers were fed to chickens or thrown onto the compost heap. To reduce the amount of waste commercially processed vegetables creates, Provalor, BV designed a process to turn vegetable waste into high-quality, low calorie vegetable juices, mixes and dyes. About 95% of the juices are exported to Germany, France, Spain and Belgium. To make use of the trimmings and large waste streams processed vegetables and potatoes generate, EcoFuels created a fermentation process that converts them into heat and electricity through fermentation. It has an installation that converts organic waste streams into biogas that is burnt to generate heat to dry vegetables and herbs, and electricity that is fed back into the grid. These bioconversion installation processes 120 million kilograms of biomass obtained from the vegetable processing industry each year, which produces 20 million kW of electricity – which is enough to cover the annual power consumption of 6,000 households.

Understanding behaviorSelecting and consuming food – at the supermarket, restaurant, or from the kitchen – is a highly active and dynamic consumer behavior. European research center in food science Wageningen UR has therefore set up a laboratory called Restaurant of the Future that is open to its employees who agree to be monitored for research. In its three years of operation, the laboratory collected a vast amount of data on the eating habits of its participants. The data is used to test products and ideas for food scientists, governments and especially the food processing industry, where the demand for “new” and “improved” products are crucial to business continuity.With nearly 85% of newly developed food products vanishing from the market within the fi rst year of their sale, scientists are exploring reasons for failure beyond the products. The restaurant and related laboratories have taken much of the uncertainty out of these launches, thereby saving manufacturers resources in getting new products to market.

Banking on the futureBesides competition, co-operation determines the success of a product launch. Working with partners with complementary competencies has led to successful public-private partnerships in the thriving food industry of the Netherlands. The country’s Food Valley, which is located in Wageningen, provides a conducive environment for food researchers, academia and the government to collaborate on breakthrough technologies.Since 2005, the Food Valley has been presenting annual awards to companies to recognize innovations that best exemplify corporate social responsibility and cooperation between industry and research. The Dutch agro-food expertise thus shows strength and diversity, as companies continue to invest in an innovative dynamism for revolutionary discoveries in the future.

To make use of the trimmings and large waste streams processed vegetables and potatoes generate, EcoFuels created a fermentation process that converts them into heat and electricity.

To reduce the amount of waste commercially processed vegetables creates, Provalor designed a process to turn vegetable waste into high-quality, low calorie vegetable juices, mixes and dyes.


MARKETWATCH

We're keen to feature products in Asia! If you’ve seen something interesting, tell us about it. [email protected]

DSM’s NSF-registered UVolve Instant Floor CoatingsDSM said its eco-friendly line of UVolve Instant Floor Coatings has received National Science Foundation (NSF) registration for incidental food contact (NSF non-food compounds R2 category), it an effi cient and sustainable solution for food and beverage facilities for processing, handling, packaging and storage.The high-performance, instant-cure solution protects concrete fl oors. Unlike conventional fl oor coatings, UVolve signifi cantly minimizes impact on business operations during application, with low odor and near-zero volatile organic compounds (VOC) emissions during installation and an immediate UV cure for faster return to service. It can be applied in cold temperatures, especially refrigerated and freezer areas. Several UVolve Instant Floor Coatings systems are available, each offering different colors, fi nishes and anti-slip options.

www.dsm.com

Bosch’s infeed unitBosch will introduce its Intelligent Transport System (ITS), a product infeed unit for horizontal fl ow wrappers at Interpack 2011, in Düsseldorf,Germany. The system balances out product fl ow irregularities, creates defi ned spaces and synchronizes product and fi lm speeds. It ensures the product transport of sensitive and non-accumulable food and confectionery products. Due to its small defl ection radius, the ITS can transfer products directly to the packaging material of the horizontal fl ow wrapper. Despite its compact design, it achieves output levels of up to 1,400 products per minute. New formats can be introduced at the push of a button and without needing changeover time.ITS is a mechatronic system powered by linear motors, in which over 30 rotors are moved independently and wear-free. A programmable logic controller (PLC) monitors and permanently regulates each rotor. An ethernet-based, real-time bus system is used to enable the ITS to reach speeds of over 3m/s.

www.boschpackaging.com

3M petrifi lm aqua plates for microbiology testing3M Food Safety said the 3M Petrifi lm Aqua Plates, which is used for testing bottled water, in beverage and food processing plants, will be exclusively available from two local distributors – Chokim Scientifi c and Innovative Biotech. “We are excited to bring this product to the beverage bottling industry to provide them with a new alternative testing process to traditional agar petri dishes,” said Yong Wee Liau, APAC business development manager in the Asia-Pacifi c offi ce located Singapore. Containing a water-soluble gelling agent, nutrients and indicators, the plates test for the most common contaminates that threaten a company’s product such as heterotrophic count, coliform, yeast, mold, and enterobacteriaceae. Currently, many beverage and food processers produce their own agars or purchase premade dishes.

www.3M.com.sg

Treatt’s natural fl avorsTreatt USA will reveal the Treattarome portfolio of from the named food (FTNF) 100% natural distillates for use in food and beverage applications at IFT in New Orleans in June this year. The range of sweet and savoury fl avor ingredients include honey, ginger, mango, spearmint, green tea and habanero pepper. It is created using proprietary technology, and achieves the fi ne nuances of a fl avor while delivering ease of use. The clear and water soluble products are designed for applications such as beverages, alcoholic drinks, juices and dairy.

www.treatt.com


MARKETWATCH

Two Fold Software’s next generation LIMSTwo Fold Software has released its enhanced Qualoupe Laboratory Information Management System (LIMS) software that features a simple-to-use intuitive user interface that offers clarity and fl exibility. The software also has features that are geared to enriching the user experience of the Qualoupe LIMS package, while assisting users to work simply, clearly and effi ciently at the same time.Qualoupe’s roles functionality has for example been designed to modify the users interface to refl ect the LIMS capabilities assigned to the users role. “In Qualoupe you can defi ne a role for a lab technician who only needs access to, say, the sample manager and batch manager modules,” said Paul Bateman, business development manager. “This role can be used to quickly assign the rights and privileges to all ‘laboratory technicians’ but because the role defi nition is linked to the user interface, the system presents only the assigned applications when a ‘laboratory technician’ logs into the system, rather than them seeing all the functionality that exists. This simplifi es the user experience and prevents distracting the user with unnecessary functions”.

www.twofold-software.com

Vitiva’s natural heat-stable color for meat applicationsVitiva brings to the market an all-natural heat-stable red color for meat applications. Called Bright’nRED HS, it is based on a stabilized beetroot and spice extract, and it is designed to replace the carmine color. Traditionally, the meat industry uses the carmine color because of its appealing pink color and it can sustain the fresh appearance of meat and various meat products. During 2010, carmine prices increased dramatically due to events in the supply chain and cactus cultivation. The prices are expected to remain high for at least another two years, since the length of the cycle needed to grow and harvest the cochineal insect is three years, if all is well. “There is a growing demand for replacing the carmine color with an all-natural and vegetarian colorant. And Bright’nRED HS matches the desired carmine shades, while being of vegetal origin, 100% natural and non-allergen," said CEO Ohad Cohen.

www.vitiva.eu

Cognex expands software capabilitiesCognex Corp has launched its version 2.1 of VisionPro Surface inspection software for fl at products. This expands the capabilities of VisionPro Surface from defect detection and classifi cation on continuous products to automated inspection of sheeted products and gauging of crossweb and downweb features on both continuous and sheeted products.VisionPro Surface is an easy-to-use, self-learning inspection and gauging software that is used to fi nd surface defects that affect product quality or process effi ciency. Unlike traditional surface inspection technologies that use signal processing to detect defects, the software works by monitoring the visual appearance of the material. The setup tools and visual user interface enable users to automatically inspect products. The advanced classifi cation algorithms, and defect detection and gauging tools enable users to easily address a broad variety of fl at product inspection applications. The software offers a choice of four platforms for the application to be solved, including the new VisionPro Surface Sheeting.

www.cognex.com

Thirsty Thirsty for more for more news?news?

Asia Food Journal

Visit www.Visit www.AsiaFoodJournalAsiaFoodJournal.com for the latest .com for the latest updates and developments in the updates and developments in the

food & beverage manufacturing industry.food & beverage manufacturing industry.


CALENDAR OF EVENTS

Know of an industry event?Tell us about it.

[email protected]

SHOW PEVIEW

Calendar MAY 2011

11 - 14HOFEX 2011Hong Kongwww.hofex.com

25 - 29Thaifex - World of Food AsiaBangkok, Thailandwww.koelnmesse.com.sg/

sites/worldoffoodasia

JUNE 2011

15 - 18ProPak Asia/ PharmaTech Asia/ DrinkTech Asia/ PlasTech Asia/ CanTech Asia/ SeafoodTech Asia/ Lab & Test Asia 2011 Bangkok, Thailandwww.propakasia.com

21 - 23Food, Health, Natural ingredients (FiA, Hi, Ni) ChinaShanghai, Chinahttp://fi asiachina.ingredientsnetwork.com

22 - 25Foodtech & Pharmatech Taipei 2011Taipei, Taiwanwww.foodtech.com.tw

JULY 2011

6 - 8 Food Ingredients PhilippinesManial, Philippineshttp://fi philippines.ingredientsnetwork.com/home

13 - 15ProPak China 2011/ China BevTek 2011Shanghai, Chinawww.propakchina.com/www.chinabevtek.com

AUGUST 2011

25 - 27Natural Products Expo Asia 2011Hong Kongwww.naturalproductsasia.com

SEPTEMBER 2011

31 Aug - 3Food & Hotel Thailand 2011Bangkok, Thailandwww.foodhotelthailand.com

20 - 23FHM 2011/ ProPak Malaysia 2011Kuala Lumpur, Malaysiawww.foodandhotel.com /

www.propak.com.my

21 - 23Fi Asia 2011Bangkok, Thailandhttp://fi asia-indonesia.

ingredientsnetwork.com/

28 - 30Food & Hotel Vietnam 2011Ho Chi Minh City, Vietnamwww.foodnhotelvietnam.com

The Green MessageSustainable packaging is the key to business productivity and profi ts, say manufacturers and suppliers.

ProPak Asia 2011 is set to send the strong message “Go Clean, Go Green, Go Together” to exhibitors and visitors at the Bangkok International Trade and Exhibition Centre (BITEC) from June 15 to 18 this year. The four-day event for

international manufacturers and suppliers of machinery, technology and materials and related fi elds will refl ect the industry’s focus on the use of cleaner, environmentally-friendly technologies, as well as creating a greater awareness of environmental issues.“With the growing signifi cance of Asia, especially in the manufacturing scene, companies in the region are urged to think about sustainable packaging solutions and concepts to realize greater business value,” said David Aitken, MD of Bangkok Exhibitions Services (BES), the organizer of the ProPak Asia exhibition series. Riding on the green theme, the ProPak Asia conference and exhibition will also emphasize on the practice of material reduction and recycling. The 18th ProPak Asia event last year attracted 30,663 trade buyers from 59 countries from China, India, Indonesia, Japan, Malaysia, Myanmar, Pakistan, the Philippines, Singapore and Vietnam. It was estimated that the show generated direct sales of about $100 million, and post-show generation of $300 million. Other events happening during the show include the Brewing Conference 2011, the ASEAN Food Conference 2011 and the PharmaTech Seminar 2011.

www.propakasia.com


IT'S A PECULIAR WORLD

DO YOU KNOW?

Insured MilkChina’s Natural Dairy has recently launched its “high-end liquid milk” in Chengdu and signed a contract with Ping An Insurance (Group) Company of China, which insured its products such as liquid milk and milk powder to gain consumer confi dence. The insured sum? Undisclosed.

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www.cermex.asia

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CERMEX South Asia Pacific Co. Ltd.5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road,Tungwadon, Sathorn - 10120 Bangkok - ThailandTel.: +66 (0) 2 678 5190 CERMEX – Headquarters87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - FranceTel.: +33 (0) 380 707 [email protected]

asia food journal.indd 1 14/04/2011 09:58:20

BEFORE WE PROTECT THE FOOD WE PROTECT THE FOOD

Tetra Pak, and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group. www.tetrapak.com

For almost 60 years we have designed cartons to keep food safe. But what good would they be if that food wasn’t safe in the first place? That’s where our state-of-the-art processing equipment comes in, all of it systematically engineered, like this Tetra Therm Aseptic VTIS, to remove all harmful bacteria. The cartons just keep them out. Think of it as double protection from Tetra Pak. With two integrated lines of defence, no one protects food more. This is the Circle of Protection. tetrapak.com/protection

Asia Food Journal

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