Food & Beverage Asia October/November 2021

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Food & Beverage Asia (FBA) is the leading source of food and beverage news in Asia since 2002. FBA delivers a comprehensive view of the food and beverage landscape, spanning across the latest health and nutrition trends and industry innovations in ingredients, recipe formulations, food science, sustainability, packaging, and automation, as well as advancements in agri and food-tech.

OCTOBER / NOVEMBER 2021

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Prebiotics market taps into current demands

Photo courtesy of Roquette

Serac’s ESL Combox delivers three-way packaging solution

How product inspection facilitates the flexibility and

product safety that co-packers need to deliver


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2

CONTENTS

22

17

MARKET INSIGHTS

12 For a good cause: Good Startup and the

sustainable alternative protein ecosystem

16 The future of food sustainability

BITING ISSUES

18 Roquette / Angel Yeast

19 Euromonitor

20 Arjuna Natural / Bunge

21 Loryma

INGREDIENTS

22 Prebiotics market taps into current demands

26 Localised varieties key for expansion into Asian

market

27 Stepping up gut health with chicory root fibres

29 Incorporating chicory root fibres into food

production

30 Early-life gut health: Enabling a lifetime of

opportunity

32 Fortifying beverages with science-backed immune health

ingredients

34 Straight from the source: Turtletree redefines cell-based

dairy alternatives

36 Phosphate-free raising agents

ON THE TABLE

39 An alternative kind of umami

41 Digitalising the food and beverage industy:

What does it take?

36

43 Serac’s ESL Combox delivers three-way packaging solution

45 Protein and beyond: YouKuai delivers more than just

plant-based meats

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


CONTENTS 3

52

39

PROCESSING AND PACKAGING

47 How product inspection facilitates the flexibility and

product safety that co-packers need to deliver

50 Biron Teas bring blending in-house with Rotary Batch

Mix

52 Quality, safety and efficiency: TOMRA has it all sorted

56

54 Radar technology helps keep everything in view

57 Cogeneration: Improved efficiency, increased

sustainability

FIRST LOOKS

60 XSYS

61 Competek / Cortec

62 Krones / Comexi

63 Eagle Product Inspection / K + G Wetter

64 GEA / Lifoam Industries

SHOW PREVIEW

65 APAC Agri-Food Innovation Summit announces two

start-up Innovation Challenges with CPF and Cargill

REGULARS

4 Editor’s Note

6 News

67 Events Calendar

68 Advertiser’s Index

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


4

EDITOR’S NOTE

Health and wellbeing

Pang Yanrong

Senior Editor

According to Jie Ying Lee, senior strategic marketing manager for Beverages at

Kerry APMEA, and Genny Tan, business development manager for Applied Health

& Nutrition at Kerry Asia Pacific & South East Asia, health and wellness, value,

trust and safety rank high in what consumers demand from food and beverage

(F&B) products today. Their article explores why consumers are increasingly

expecting food and beverages to add value to their health and wellbeing as

immune health claims grow.

PABLO SINGAPORE

Publisher

Publications Director

Senior Editor

Assistant Editor

Graphic Designer

Circulation Manager

PABLO BEIJING

General Manager

PABLO SHANGHAI

Editor

William Pang

williampang@pabloasia.com

Jamie Tan

jamietan@pabloasia.com

foodbeverageasia@gmail.com

Pang Yanrong

yanrong@pabloasia.com

Agatha Wong

agatha@pabloasia.com

Jolin Tan

jolintan@pabloasia.com

Shu Ai Ling

circulation@pabloasia.com

Ellen Gao

pablobeijing@163.com

Daisy Wang

pabloshanghai@163.net

In fact, companies such as alternative protein companies have a similar goal

in mind – to promote sustainability and to inspire the next generation of

consumers to adopt cleaner eating habits, and reduce their carbon habits on the

environment. YouKuai, and its Zrou plant-based protein, has been making waves

amongst consumers, proving themselves to be a strong player in the market in

getting consumers to make the switch.

Then there’s Serac’s ESL Combox, where manufacturers can look forward to a

cutting-edge decontamination process that requires neither water nor chemicals,

satisfying hygiene and sustainability commitments. The ESL Combox is a singleblock

packaging unit with three combined functions: high-precision stretch blow

moulding of PET and RPET bottles; net weight filling; and capping. This is topped

off with the pulsed light technology that enables a chemical and water-free

decontamination process.

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In addition, with the aid of software development and machine-learning,

manufacturers can now ensure higher quality and safety, whilst using data

collection as a means for greater transparency and efficiency. We spoke with Sean

Slevin, regional sales director Asia-Pacific for TOMRA Food, on TOMRA’s sorting

technologies, and how it can facilitate greater quality for manufacturers across all

fronts.

We also explored VEGA’s sensors where the maize flour producer can effectively

maintain its quality standards and a clear overview of its wide wide-ranging

products and processes.

As we take you through the pages, we hope you’re keeping safe and look forward

to bringing you stories from the ground.

LET’S CONNECT!

@foodandbeverageasia

PABLO SHANGHAI

Tel: +86-21-52389737

Email: pabloshanghai@163.net

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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


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6

NEWS

Eurotek Engineering rebrands as Korutek Engineering

Eurotek Engineering, the specialist

provider of custom design and installation

services for industrial spiral freezers,

chillers and coolers, has changed its name

and branding to Korutek Engineering,

reflecting an emboldened commitment

towards its international partners.

The new name, which is derived from

Maori translates as ‘spiral’ and, along

with the logo visuals, reflects Korutek's

specialism in spiral freezer solutions.

“The rebrand from Eurotek to Korutek is

an exciting evolution for the company,”

said Rahim Ali, managing director of

Korutek. “Under the new name, we will

maintain the fantastic reputation built

over several years of experience in

the industry and continue to bring

customers across the globe the very best

industrial freezer and cooling systems.”

As part of global positioning, Korutek’s

rebrand signifies its commitment to clients

across the world. "We are proud to work

with many partners throughout

Europe, but felt it was the right timing

for a rebrand given our global market,”

continued Ali. "Customers can

still expect the same level of

professionalism, attention to detail

and unswerving commitment from

our team to bring clients cost, time

and energy-efficient solutions." ■

Blister meets Paper: Syntegon wins German Packaging Award for

sustainable tablet packaging

The German Packaging Institute

(Deutsches Verpackungsinstitut e.V.)

has once again honoured Syntegon

with the German Packaging Award –

this time in the Sustainability category.

The jury was impressed by “Blister

meets Paper”, which appealed to the

health- and environmentally-conscious

customer in terms of feel and appearance.

Syntegon developed the innovative blister

packaging together with the Finnish

packaging material manufacturer Huhtamaki.

The paper-based blisters are particularly

suitable for nutraceuticals. In the

submitted version, each blister has seven

cavities for one tablet per weekday.

SUSTAINABLE AND SAFE

BLISTER PACKAGING

While paper-based packaging offers

advantages in terms of sustainability,

it requires additional barrier layers to

adequately protect the product without

compromising recyclability. In addition,

the tablets and capsules have to be pushed

out of the blisters without being damaged.

Matthias Klauser, sustainability expert

at Syntegon, explained: “Thanks to the

combination of our TPU 1000 form, fill

and seal machine for paper packaging,

the 3D formable FibreForm ® paper

from BillerudKorsnäs, and the sealable

barrier coating from Huhtamaki, we

have succeeded in forming paper with

the geometry required for tablets in

cavities of three to four millimeters.”

Huhtamaki used the same sealable

barrier coating for the blister’s lidding

material as in the base material, and

finished it with a special process to

push the tablet easily through the

material. The environmentally friendly

material concept consisting of a

thermoformable base film and a pushthrough

lidding film with barrier coating

is marketed as “Huhtamaki Push Tab paper”.

The thermoformable barrier and seal layer

is also heat-sealable, which makes the

paper blister packaging’ s barrier properties

comparable to classic blister packaging

made of mono-PVC or aluminum. Both the

base and lidding material can be recycled.

SUSTAINABLE EYE-CATCHER AT THE

POINT OF SALE

Blister meets Paper can also be printed

on both sides, while an embossed brand

logo can be applied to the top. A Euro

hole can be punched in the upper

area of the blister, which saves large

quantities of packaging material.

In the future, the paper blisters will

also be available with diameters

of six to 10 millimetres to package

larger tablets such as pain killers.

Manufacturers can also add Braille to

the blisters or print a QR code for further

information. The latter saves on the package

insert and the cardboard outer packaging. ■

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


NEWS 7

Roquette opens a plant

protein centre of expertise

in Vic-sur-Aisne, France

Roquette, a global leader in plant-based ingredients and a pioneer of

plant proteins, has announced the opening of a centre of expertise of

2,000 square metres in Vic-Sur-Aisne (Hauts-de-France, France). The

centre will enlarge the field of possibilities in terms of food innovation,

new plant protein development and new production technologies. It will

enable Roquette to support its growth ambitions and make a greater

contribution to the food revolution and the plant-based gastronomy.

The new centre illustrates Roquette’s strategy of making the Vic-sur-

Aisne site a dedicated place for plant protein development. This centre

will be a major asset to designing the future technological processes

that will bring new plant protein properties. Expertise, innovation and

technologies are critical to anticipate food market preferences and

offer new gastronomic experiences. Roquette intends to introduce

several new sources of protein every five years. This new asset offers

enormous potential to test innovative ingredients, to further develop

existing ones and to propose a tasty and nutritional plant-based

cuisine for meat and dairy alternatives or specialised nutrition.

The 131 employees at the Vic-sur-Aisne site and a large number of local

partners have worked hard since 2005 to become a major centre of pea

protein production in the world. The investment of 11 million euros in the

new centre of expertise will build on Roquette’s 40 years’ experience

in the research and production of plant protein and will reinforce the

group’s position as a leader for food, nutrition and health markets.

Jeremy Burks, senior vice-president of Plant Proteins at Roquette, said:

“With this R&D accelerator in Vic-sur-Aisne, a production site with an

experience of 15 years that no one else has, we will bring plant-based

innovation up to a new level. We are uniquely positioned to respond to

customers need as we strive to be the best partner for food innovators.”

Roquette has launched a huge investment program to ensure that

the plant protein supply is secure, safe and sustainable. The Vicsur-Aisne

investment is part of this programme of more than half

a billion euros, which also includes the investment in a textured

plant protein site in Horst (the Netherlands) and the construction of

the world’s largest pea protein plant in Portage la Prairie, Manitoba

(Canada), which will start production before the end of 2021. ■

We create

sustainability – in

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Your product, our machines, and the right material. Only

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At our test centers, we transform your ideas into marketready

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Whether paper or mono-material – you can count on us as

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Syntegon. Formerly Bosch Packaging Technology.

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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021

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8

NEWS

Yili achieves double-digit growth in revenue and net profit for H1

FY2021

Yili released its FY2021 H1 financial report on

30 August. The company exceeded market

expectations with double-digit growth in

revenue and net profit, with gross revenue rising

18.89% YoY to reach 56.506 billion yuan, and

net profit attributable to the parent company

jumping 42.48% YoY to reach 5.322 billion yuan.

Yili's interim results set another new high for

the Asian dairy industry, as the latest data

makes Yili the first likely dairy company in

Asia to exceed 100 billion yuan in revenue.

Strong financial performance in H1 FY2021

also suggests that the company will likely

continue to maintain its momentum.

FURTHER MARKET EXPANSION FOR

CORE PRODUCTS

In the first half of 2021, Yili exceeded

its operation targets for the period by

leveraging its competitive advantages

across the whole industry value chain.

During the reporting period,the total sales

revenue for Satine, AMBPOMIAL, Changqing,

Jinlingguan, and Chocliz increased by 20.7% YoY.

In particular, the AMBPOMIAL AMX Zero Sugar

yoghurt and AMBPOMIAL 5G-Protein yoghurt

series, launched in the second half of 2020,

saw rapid growth and great brand development

potential. Meanwhile, the sales revenue of new

product categories represented by Satine A2

Beta-casein Organic Pure Milk, Yili Zhennong

High-calcium Milk, Changqing Tea & Fruit Yogurt,

and Cute Star Child Growth Goat Milk accounted

for 15.6% of Yili's total revenue and became

essential contributors to Yili's performance.

EXTENDING AND DIVERSIFYING

PRODUCT LINES

During the reporting period, the retail sales

of cheese products more than doubled year

over year, giving the company a head start in

the segment with high growth potential.

The company's low-temperature milk business

also grew fast, with 5.7% increase in market share.

Yili's Jinlingguan series of high-end infant

formula, developed with support from 19 years

of breast milk research and high-quality milk

sources such as organic and A2 milk, is also

widely recognised as a reliable and goodquality

product in the market. Nielsen retail

data showed the retail sales of infant formulas

increased by 35.2% YoY, in which the growth rate

of Jinlingguan Zhenhu reached 37% to become

the fastest-growing brand in its segment.

In the non-dairy category, Yili's Inikin Yike mineral

water also made a breakthrough in sales growth

and has mainly been distributed in big cities

through e-commerce, O2O home delivery, and

other channels. Manufacturing plants for the

product are now operating at full capacity.

UPGRADING DISTRIBUTION CHANNELS

AND STRENGTHENING THE GLOBAL

NETWORK

While leveraging existing advantages in its

distribution channels, Yili also embraced digital

channels in response to the latest market trends.

Yili's e-commerce business grew 21.8% YoY in the

first half of 2021, contributing to the high market

penetration rate of 85.7% for its UHT milk.

In addition, Yili also leveraged synergy within

its global supply chain network to ensure the

efficient operation of its supply, production,

and marketing systems. As of June 2021,

the company's total production capacity

neared 13.94 million tons per year.

In August this year, Rabobank released its annual

Global Dairy Top 20 list, in which Yili Group was

again listed among the top five global dairy

companies. Yili was also ranked as the leading

company in Asia for eight consecutive years. ■

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


NEWS 9

New IFAD report suggests agroecology can address food systems

failures

In its first comprehensive assessment of

agroecology, the International Fund for

Agricultural Development (IFAD) has announced

that 60% of its projects use practices from this

holistic approach to sustainable agricultural

production. The organisation recommends

it as one effective way to transform food

systems to address rising hunger, malnutrition,

climate change and ecosystem fragility.

natural resources and ecosystems.

Agroecology Food and emphasises Beverage the Asia, empowerment 132 x 205 mm, approaches Contiflow, more CC-en26-AZ003 frequently benefit 09/21 indigenous

of farmers, the importance of their own

peoples than other project types. It also

knowledge, innovations and adaptations,

and the intrinsic connection of their cultural

values to the food they produce. The report

concludes that projects using agroecological

highlights the positive impact agroecology

can have on gender and youth empowerment. ■

Agroecology combines farmers’ traditional

knowledge with scientific innovations, and

integrates ecological, economic and social

development. It emphasises the importance

of small-scale producers in food systems, and

connects them more directly to consumers

to deliver sustainably produced, healthy,

nutritious and affordable food for all.

“We live in a world of plenty, yet one in 10 people

are hungry, and three billion people cannot afford

healthy diets,” said Thouraya Triki, director of IFAD’s

Sustainable Production, Markets and Institutions

Division who oversaw the production of the report.

“Adopting agroecological practices is a major step

to addressing these failures in our food systems.”

Reviewing an extensive sample of projects,

"The Stocktake Report on Agroecology in

IFAD Operations: An Integrated Approach to

Sustainable Food Systems" assessed how the

projects support efficient resource use: recycling

of water, nutrients, biomass and energy; levels

of diversification and use of agrobiodiversity;

natural resource management; and innovations

to connect producers and consumers. The report

showed that agroecological farming practices are

applicable and effective across various climatic

and landscape conditions, and can be adapted to

different soil types and natural resource availability.

An increasing demand for healthy, nutritious

food combined with a growing population and

escalating impacts of climate change challenges

the way food is produced and consumed.

In fact, the UN Food Systems Summit held

on 23 September focused on concrete

commitments and approaches to transform

food systems so that farmers can be more

resilient to climate change, and produce

nutritious, affordable food without compromising

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10

NEWS

Oterra signs agreement to acquire Diana Food’s Colouring

Business

Oterra has signed an agreement to acquire

Diana Food’s natural food colouring business,

following an announcement outlining its

intent. Upon the completion of the transaction,

Oterra will fully integrate Diana Food’s natural

colouring business into its world-class offering.

demand for natural food colours continues

to grow strongly. The market is expected

to reach $3.2bn by 2027 – and adding

companies with complementary strengths

and offering to our business will enable

us to best help our customers on their

journey towards natural,” said Hansen.

The absorption of SECNA and Diana Food’s

natural colouring business cement

Oterra’s position as the world-leading

supplier of natural colours with the

widest portfolio in the industry. ■

Diana Food is currently owned by Symrise

AG, a global supplier of fragrances, flavours,

food, nutrition, and cosmetic ingredients.

This is the second acquisition in a short

period of time for Oterra, an EQT portfolio

company, which acquired SECNA Natural

Ingredients Group S.L in June of this year.

For Oterra chief executive officer, Odd Erik

Hansen, these acquisitions are a vital part

of the company’s strong growth ambitions.

"Consumers these days know what they

want, and all research shows that the

Givaudan launches new Protein Hub at its Zurich Innovation

Centre

Givaudan has expanded its global protein

innovation network with a new Protein

Hub at its flagship Zurich Innovation

Centre in Kemptthal, Switzerland. The

Protein Hub builds on Givaudan’s industry

leading expertise in taste, texture,

colours, proteins and ingredients, and

provides the experts, technologies

and equipment to help accelerate the

development of alternative proteins.

“Around the world, many consumers are

shifting to plant-based options and other

alternatives for health and ethical reasons,”

said Louie D’Amico, president of Taste &

Wellbeing. “The Protein Hub brings together

customers, start-ups, academics, chefs

and other partners to co-create protein

experiences that not only taste great, but

are good for body, mind and planet.”

Equipped with a state-of-the-art

development kitchen and a pilot plant

that includes a new high moisture

extrusion machine, the Protein Hub is an

integral part of Givaudan’s global protein

innovation network. Customers can come

to the Protein Hub to work on all types

of applications and every aspect of the

product development process, from initial

ideation and consumer insights to hands

on prototyping sessions – all with the aim

of getting products to market quickly.

Fabio Campanile, global head of Science and

Technology, Taste & Wellbeing commented:

“Creating delicious alternatives for

meat, fish or dairy – from plant-based

to fermented products – comes with a

unique set of challenges and requires

a holistic approach. At the same time,

we realise that no one company can do

this alone. We need to work together

to address challenges, accelerate

innovation and shape the future of

food. The Protein Hub provides the ideal

environment to make that happen.”

The opening of the ZIC Protein Hub

follows the launch of Givaudan’s

APAC Protein Innovation Centre in

Singapore in April 2021. The market

for plant-based protein globally has

reached US$4.3bn 1 and is projected

to grow to US$290bn 2 by 2035. ■

REFERENCES

1 “Plant-based Meat Market by Source, Product,

Type, Process and Region – Global Forecast

to 2025”, MarketsandMarkets.

2 “Food for Thought: The Protein Transformation,”

blue horizon.

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


NEWS 11

Climate Action 100+ sets new decarbonisation expectations for

food and beverage industry in line with Paris Agreement goals

Investors involved in Climate Action 100+,

the world’s largest investor engagement

initiative on climate change ets, have released

a new set of expectations laying out the actions

for the food and beverage sector to make

progress towards achieving a net zero future

following the goals of the Paris Agreement.

capital expenditures, product development, and

R&D with a 1.5-degree scenario; transitioning

to more efficient and renewable energy

use and transportation across operations,

distribution, and supply chains; improving

processing, manufacturing, and packaging

practices to reduce emissions and food loss;

partnering with peers, suppliers, and policymakers

to drive transformations across the sector.

Investors have an important role to play in

accelerating the net zero transition by engaging

companies both within and outside the sector. ■

Outlined in “Global Sector Strategies:

Recommended Investor Expectations for Food

and Beverage” are aims that inform and improve

constructive engagements between investors

and food and beverage companies. The sector

strategy report was developed by Ceres and PRI.

Food and beverage sector emissions

account for about a third of global greenhouse

gas emissions, with most coming from the

supply chains. Neither the individual companies

nor the sector as a whole will be able to meet

science-based emissions reduction targets

without addressing supply chain upstream

emissions from agriculture and land use change.

PERFECT

SOLUTIONS

To align with the IEA’s Net Zero by 2050

scenario, scope 3 land-based emissions must

be reduced by 85%. The sector is currently not

on track to meet that target by some margin,

with little evidence of specific strategies to

measure and reduce scope 3 emissions. Scope

1 and 2 emissions, which make up about 17%

of food and beverage sector emissions, must

also be reduced as much as possible.

DO NOT STOP

US FROM

CONTINUING

TO WORK ON

OUR IDEAS.

According to the report, eliminating

deforestation, restoring previously cleared

land, and employing agricultural practices

that mitigate and sequester carbon alone

all have the potential to mitigate more

emissions than implementing renewable

energy technologies across all sectors.

To accelerate coordinated action across the value

chain and address the sector’s unique challenges

and opportunities, priority actions have been

outlined: Integrating supply chain climate action

into corporate decision-making processes and

procurement policies; incentivising and supporting

agricultural producers to reduce the climate

impact of crop and livestock production and

enhance agricultural carbon sequestration; aligning

As a leading innovator, we have one prime

characteristic: We are never satisfied.

At KHS, we are thus always proud of what we have achieved – but we also immediately start

to question it and think ahead. With the aim of constantly advancing and always improving –

and of providing our customers with new, intelligent systems time and again. Which we then,

of course, develop further. khs.com/products

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021

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12

MARKET INSIGHTS

For a good cause: Good

Startup and the sustainable

alternative protein ecosystem

What does it take for an alternative protein

company to succeed? Is it flavour or finesse?

Sometimes, the product is only half the

story – Good Startup is dedicated to

helping the best and brightest of upcoming

alternative protein start-ups, delivering not

only investment but also expertise, operation

scale-ups, and cross-border opportunities.

Alternative protein start-ups and

companies have been making their

mark on the food and beverage

industry in recent years. With the

emergence of options such as plantbased

and cell-based meats, alongside

a growing demand for sustainability

and accountability in the global food

consumption market, alternative

protein has seen a surge in both its

demand and ecosystem, offering

unique technologies to the market.

Good Startup, a Singapore-based

venture capital firm, has been key

in guiding many of these alternative

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


MARKET INSIGHTS 13

Food production in 3D:

www.vega.com/food-industry

Simple. Hygienic. Safe.

Measurement technology for the food industry

For over 60 years, VEGA has been making significant efforts to increase the reliability

and efficiency of level and pressure measurement technology.

With materials and hygienic designs tailored to the industry, VEGA instruments are well

equipped for the complex measuring tasks and diverse media found in process automation:

from light liquids to fine powders and abrasive bulk solids, right through to viscous pastes.

VEGA Instruments (SEA) Pte Ltd

sales.sg@vega.com

https://www.vega.com/en-sg/industries/food-industry

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


14

MARKET INSIGHTS

protein start-ups. As written in the

company’s manifesto, Good Startup is

committed to removing animals from

the food system through investing

in alternative protein companies.

“We started the venture firm

based on our observation that the

current way of producing food is

unsustainable, and as the population

grows, animal agriculture will not

be able to meet this demand.

“Our focus on the alternative protein

industry reflects its potential to

transform the global food supply chain

by giving us the same food we enjoy

today but without the unsustainable

cost to the environment,” said Gautam

Godhwani and Jayesh Parekh,

managing partners at Good Startup.

MEANS AND ENDS

Through wielding a combination of

entrepreneurial, investment, and cross

border experiences, the firm seeks

to help their portfolio companies

accelerate and scale their business

models across the American and

Asian markets. This is done so across

operational areas, which include

Intellectual Property protection,

organisation design, hiring, scaleup,

and fundraising technology.

Thus far, Good Startup boasts an

impressive portfolio of emerging

alternative protein start-ups in both

the United States (US) and Asia,

all of whom are promising exciting

changes in the industry. The firm’s

portfolio includes: Eat Just, Motif

FoodWorks, TurtleTree, Rebellyous

Foods, Nowadays, Lypid, Avant Meats,

Cultured Decadence and Novel Farms.

our portfolio companies produce

foods that consumers love without

the cost to the environment

and the suffering of animals.

“For instance, TurtleTree aims to

produce infant milk using a proprietary

cell-based process to retain the same

taste and composition as milk derived

from natural means. Rebellyous

Foods produces plant-based chicken

using leading-edge technology to

deliver a great tasting product at a

competitive price,” said Gautam.

BREAKING BORDERS

A further example of Good Startup’s

effort is the Good Protein Fund I,

a cross-border, multi-stage fund

focused on inspiring innovation and

growth in the alternative protein

sector. The Good Protein Fund I, which

attracted participation from investors

such as Anil Thadani, chairman of

Symphony Asia Holdings; and Tan

Kim Seng, chairman of Kim Seng

Holding, managed to raise US$25m.

Of the funding, Gautam commented:

“Through Good Protein Fund I, we

invest in companies in the alternative

protein sector across

plant-based,

cell-based and

microorganismbased

technologies,

both in the

B2C and B2B

segments. Our aim is to accelerate

and scale the efforts of these

innovative start-ups to help them

achieve their goals, and in the

process, create a better and more

sustainable future for everyone.”

With their portfolio companies spread

over the US and Asia, Good Startup

also aims to build an alternative

protein ecosystem across these

two regions. This is compelled

through the North Americas being a

leading figure in alternative protein

technology, and Asia as its projected

largest market. Alongside the growing

flexitarian movement – which has

seen consumers exposed to a greater

variety of alternative proteins in local

flavours – alternative proteins could

provide variety and choice in the

existing mock meat culture in Asia.

According to Gautam and Jayesh, the

Good Startup team has decades of

work experience across the US and

Asia markets. In addition to making

investments, the firm connects

stakeholders whenever it is relevant

and impactful, such as enabling

North American companies to expand

to Asia, should they wish to do so.

They added: “We also bring Silicon

Valley operational best practices

to our portfolio companies

around the world. Additionally,

our advisory board comprises

leading names from the US and

“By leveraging cutting-edge alternative

protein technologies such as

plant-based and cell-based

meat production as well as

microbial fermentation,

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


MARKET INSIGHTS 15

Asia, with expertise in animal welfare,

agriculture, engineering, venture

capital and alternative proteins, who

offer our portfolio companies with

the deep knowledge and mentorship

to grow, scale and expand.”

AN ALTERNATIVE FUTURE

As a firm with both first-hand

experience and insight into the

alternative protein industry, Good

Startup anticipates the evolution

of the market into a new phase

where substantial improvements

to the quality and price of current

alternative protein products will be

offered; and products with “clean

labels” will be comprised of simpler

ingredient lists and better nutritional

profiles, amongst other development.

Citing Nowadays – one of Good

Startup’s companies which uses

just seven ingredients to create a

healthier version of chicken nuggets

as an example – the firm foresees an

advancement of the supply chain,

using much broader ingredients

and better upstream formulations

to improve manufacturing.

“Broadly, we will see products that

will reach both taste and price

parity utilising plant-, cell- and

microorganism-based technologies.

Once this occurs, we will move

from the early adopter to the

mainstream consumer, which will

significantly increase the market

size for alternative proteins. We will

then see a much broader set of

products on the market catering to

local tastes, that is also healthier

to eat,” said Gautam and Jayesh.

These changes are expected

to disrupt the largest traditional

protein markets, such as pork in

China or dairy in India. However,

before these changes happen,

alternative proteins need to

gain mainstream prominence,

which, Gautam stated, is possible

only through these products

gaining taste and price parity.

Gautam concluded: “At present,

prices of alternative proteins are

higher than conventional protein

sources, and alternative protein

companies are catering more to

niche consumers. Many consumers

are willing to tolerate a price

premium to create diversity in their

diet by eating more plants and trying

novel foods. However, as prices of

alternative proteins consistently

become lower and eventually reach

price parity, there will be a significant

increase in demand for alternative

protein options in the region.” FBA

Broadly, we will see products that

will reach both taste and price

parity utilising plant-, cell- and

microorganism-based technologies.

Once this occurs, we will move from

the early adopter to the mainstream

consumer, which will significantly

increase the market size for

alternative proteins.

Gautam Godhwani and Jayesh Parekh

Managing partners, Good Startup

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


16

MARKET INSIGHTS

The future of

food sustainability

Climate change, a growing population,

and a pandemic – these are just a few

factors influencing and shaping the

global food systems. With changing

needs and evolving technologies,

companies small and large, food and

beverage companies needed to take

a step back and re-evaluate their

place in the sustainability network.

From ensuring traceability in the

supply chain and the elimination of

plastics, manufacturers have adopted

various sustainability models.

“When it comes to adopting sustainable

operations, there is no one-sizefits-all

solution for every business,”

remarked Marcel Koks, director of F&B

Industry & Solution Strategy at Infor.

“In fact, sustainable transformation

requires organisations to review

their products, sourcing of materials

and processes, and analyse how

they can build sustainability into

every aspect of their operations.”

Koks laid out the various paths a

company could take to undertake

such a review: firstly, through defining

sustainability for a company’s operation,

and how they can implement crossfunctional,

eco-friendly initiatives

across the organisation. Then, a

map on the business’s sustainability

transformation trajectory, including

the green goals they aim to achieve,

and the short and long-term business

case it presents. Finally, the definition

and evaluation of the potential impact

of the goals, and how technology

enablers can accelerate the process.

In a volatile and ever-changing socioeconomical

and environmental landscape,

companies must remain proactive in their

part toward the sustainability cause, whether

through cooperation with the public sector,

adopting intelligent tools, or seeking new

opportunities for growth and adaptation.

MERGING THE PUBLIC AND

PRIVATE

In these exceptional times, cooperation,

particularly between the public and

private sectors, is of the essence.

This two-pronged approach

toward achieving sustainability is

an important channel in ensuring

prolonged and viable solutions.

“It is important that partnerships

between public and private sector

organisations address sustainable

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


MARKET INSIGHTS 17

solutions at the source — ensuring

that policies and initiatives are in

place to encourage sustainable

practices amongst businesses

and reduce wastage. Businesses

must also realise that they have a

responsibility to the environment

and to their customers, who are

demanding greater transparency

and social responsibility in their

purchase behaviour,” asserted Koks.

To that end, education is key for both the

public and private sectors in developing

a holistic understanding of the issues at

hand, Koks continued. With the support

of governments, leading players in

the F&B sector can rally together to

identify and discuss the challenges

and opportunities in food production,

manufacturing and packaging, as well

as to consolidate research innovation

and efforts in sustainability.

The emphasis on holistic cooperation

is another key, as one considers the

Asia-Pacific as a case study on the

sustainability effort. With the region

having made strides in addressing

sustainability issues, stakeholders of

all sizes are realising the parts they

are playing in the overall network.

Koks raised the banning of single-use

plastics in some states in Indonesia and

Malaysia, and the adoption of local food

production in Singapore, as examples of

sustainability measures in the region.

“While consumers can do their best to

reduce, reuse and recycle, nothing is

better than preventing plastic and waste

from entering the value chain in the first

place — and this is where innovation

and public-private collaborations can

play an effective role in sustainability,

by intervening right at the source

with policy and product,” said Koks.

Technology, once again, is also a key

player in facilitating the processes:

“For example, predictive analytics has

proven extremely useful in helping

companies calculate the bottomline

costs of recyclable, reusable, or

compostable alternatives. Driven by

Artificial Intelligence (AI) and Machine

Learning (ML), the data garnered

from these analyses can provide

valuable insights into the impact of

using alternative resources and any

production or manufacturing processes

that need to be modified as a result.”

NOT A MATTER OF SIZE

This is the case even for smallholders,

who might find themselves at a

crossroads between sustainability and

survival. Intelligent tools, like the Internet

of Things (IoT) sensors that monitor

growing conditions and help reduce

the dissipation of water and maximise

crop yields; along with the predictive

analytics of expected crop yields and

insight into the demand of end-use of

the produce, will enable farmers to be

agile and respond more efficiently.

If not, according to Koks, ecosystem

partnerships with larger corporations can

serve as an alternative: “Smallholders

can tap on the resources from larger

corporations to help streamline their

processes, and the collaboration

between both parties can spur agile

innovation amongst large corporate

entities as well. Partnerships will

facilitate knowledge exchange and

the sharing of best practices, with

mutual benefits for both ends.”

For those who are concerned with

“greenwashing”, referring to companies

capitalising on sustainability as a

profitable trend, Koks conceded that such

cases might still be possible even in the

foreseeable future. Hence, governments

and regulators must ensure that

guidelines and restrictions are placed

to inhibit such practices – whether it is

through the form of label management

and compliance, or ensuring greater

traceability through a company’s value

chain – higher levels of accountability

and transparency are both a desired

outcome and means of prevention.

A CHANGING WORLD

And what of the pandemic? COVID-19

has exposed the various inefficacies

in the global food system in the ways

food supply, shortage, and wastage

are negotiated. If there is a lesson

to be learnt from businesses that

have been affected positively and

negatively, it would be: the ones who

have evolved and made adjustments to

their operations, are those who have,

and will be, faring better than others.

Koks, said: “These companies have

sought new growth opportunities by

integrating sustainability across their

core business operations, into their

organisation’s strategic fabric, whether

that is through minimising packaging,

reducing waste in supply chains, or

ecological renewal of the assortment.

“More importantly, however,

these companies have leveraged

technology to enable and accelerate

this transformation. As the F&B

industry now looks to navigate a

post-pandemic future, technology

will continue to be crucial in enabling

smart, sustainable, and resilient

collaboration and innovation across

the sector — and lead companies into

the future of food and beverage.” FBA

When it comes to adopting

sustainable operations, there

is no one-size-fits-all solution

for every business.

Marcel Koks

Director of F&B Industry & Solution Strategy, Infor

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


18

BITING ISSUES

Roquette

Roquette announces additional supply capability for

GLUCIDEX® maltodextrins in Asia

Roquette has announced an additional

supply capability in Asia for their GLUCIDEX®

plant-based nutritive carbohydrates to

better serve the food and nutrition markets,

with a strong additional supply source

closer to the South East Asian markets.

Roquette’s GLUCIDEX® range of plantbased

carbohydrates can provide highquality

energy for people of all ages.

GLUCIDEX® maltodextrins and dried

glucose syrups are key ingredient

solutions for food formulators to help

people achieve a healthy lifestyle

with targeted nutrition, especially for

sports, senior and clinical nutrition.

and beverage options can help people feel

better and healthier in their daily lives.

Since the 1930s, the mission of Roquette is to

collaborate with its customers and partners

to imagine and offer ingredients to better

feed people by using plant-based resources

while taking care of resources, territories

and communities. Roquette is not only a

plant-based ingredients supplier, but also

a creative partner to food creators willing

to develop the products of tomorrow. ■

Find out more about GLUCIDEX® maltodextrins and

dried glucose syrups at Roquette’s website: https://www.

roquette.com/glucidex-nutritive-carbohydrates?utm_

medium=article&utm_source=food-beverage-asia&utm_

campaign=greater-asia-core-food&utm_content=glucidex

Produced from non-GMO starch and offering

excellent digestive tolerance, Roquette’s

GLUCIDEX® ingredients in nutritious food

Angel Yeast

Angel Yeast launches patented saccharomyces boulardii Bld-3,

a strain of yeast probiotic effective against diarrhoea

Angel Yeast Co., has developed a new

strain of yeast probiotic, Saccharomyces

boulardii Bld-3 (S. boulardii Bld-

3), designed to treat diarrhoea and

strengthen healthy digestive and

immune systems in children and adults.

"The new strain of yeast probiotic

developed by Angel Nutrition & Health

Technical Center, S. boulardii Bld-3,

is another ground-breaking addition

to the S. boulardii family that has

Angel Yeast has developed a new strain of yeast probiotic,

Saccharomyces boulardii Bld-3 (S. boulardii Bld-3) to treat

diarrhoea and strengthen healthy digestive and immune

systems in children and adults

been proven effective in speeding up

recovery from acute diarrhoea and is

beneficial to intestinal health in the

long term," said Dr Zhang Yan, chief

technical officer of Angel Nutritech.

COVID-19 has prompted more people to pay

attention to their health and an increased

focus on precautionary measures and

healthcare products that prevent diseases

and support their immune systems.

Keyword searches related to probiotics

also climbed to a record high this year.

The use of S. boulardii in managing

diarrhoea in adults and children has

been widely prescribed by doctors and

gastroenterologists for decades. Its efficacy

for combating an array of gastrointestinal

conditions is well-documented too.

Angel's S. boulardii Bld-3 is developed

using the low-temperature fluidised bed

process. The company's unique protection

technology allows it to quickly form a dense

yeast shell that encloses active yeast

probiotics entrapped inside. This process

strengthens the yeast's resistance to gastric

acid and bile salts, enabling it to be applied

in a wide variety of end probiotic products.

Angel's S. boulardii Bld-3 is a suitable

ingredient for wide-ranging probiotic

dietary supplements. Thanks to the

larger size of yeast probiotics, which is

10 times as big as that of Lactobacillus

probiotics, they are more likely to form a

space-occupying effect in the intestinal

tract and are resistant to antibiotics.

In addition to S. boulardii Bld-3, Angel

Yeast also produces Saccharomyces

cerevisiae probiotic and other extensive

ranges of functional yeast ingredients,

with several new products in the pipeline

including Kluyveromyces marxianus. ■

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


BITING ISSUES 19

Cargill

Euromonitor International’s research indicates growth in nonsoy

dairy alternatives

New figures released by global market

research company Euromonitor

International show that other milk

alternatives (milk substitutes that are

not dairy-based or made from soy)

are the fastest-growing category in

the dairy products and alternatives

industry, worth US$10bn globally,

an increase of 16% in 2020-2021.

According to the research, soy drinks are

losing ground due to poor perception of

the ingredient by consumers, however,

other explicitly positioned non-dairybased

milk substitutes, such as almonds,

oats, coconuts, and peas, have spurred

innovation with the UK market growing by

69%, and non-soya-based milk increasing

by 130% over the past five years.

“The plant-based and lab-grown dairy

space has hugely accelerated in the

last year, thanks to heavy investments,

including investment banks ‘pouring

money’ into the industry,” commented

Maria Mascaraque, industry manager at

Euromonitor International. “And this is

likely to speed up more acutely with the

entry of big consumer companies, such as

Nestlé and Danone, who are investing in

start-ups that are ahead of the game.”

While consumers have always prioritised

health and wellness in the dairy industry,

the pandemic intensified its focus in 2020.

The additional risk posed by obesity and

other health conditions with COVID-19

made diet a focal point for many people.

“In the next couple of years, the focus

is likely to remain on exploring further

ingredients such as peas, chickpeas,

and fava beans, due to their high protein

level, and companies increasingly

relying on blends to make them tastier,

for example combining peas with oats

or coconut. Further down the line, new

ingredients in that space are expected

to spur, including water lentils or even

algae,” concluded Mascaraque.

Euromonitor International predicts that labgrown

dairy will be more affordable in the

next five years and could possibly become

the most popular choice in 10 years. ■

Euromonitor

Nourishing

Nutritionals

Our portfolio of taste modulation flavors

can mask plant-based protein off tastes

so your functional foods, good-for-you

snacks and shakes deliver positive nutrition

and health-forward benefits that dispel the

myth that healthy food can't taste great.

You have a choice. Choose well.

Nature

Based

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www.sweegen.com | in.sales@sweegen.com

© 2021 Sweegen

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


20

BITING ISSUES

Arjuna Natural

Free curcumin goes to the brain and beyond in a new study

A new study has revealed Arjuna Natural

Pvt, Ltd.’s CURCUGREEN® (BCM-95®)

turmeric extract could potentially lessen

damage from Alzheimer’s disease on

organs other than the brain. With the global

population of seniors poised to double

by 2050, concern about Alzheimer’s is of

high importance, with its prevention and

relief from its symptoms a critical issue.

Alzheimer’s disease is marked by progressive

deficit in memory and cognitive ability.

Though focus on Alzheimer’s is mainly

on its effect to the brain, the progress of

the disease is not confined to the central

nervous system. Alzheimer’s also involves

damage to the peripheral organs, including

the spleen, liver, lungs, kidneys, and brain

stem. These co-pathologies are what

makes Alzheimer’s ultimately fatal.

The new study, published in the June 2021

issue of the science journal Antioxidants, built

on ample previous studies demonstrating

the powerful antioxidant, anti-inflammatory,

and anti-amyloid properties of curcumin, the

most concentrated source being from the

turmeric rhizome (Curcuma longa). The study

was conducted on male and female transgenic

mice and investigated how the highly bioavailable

curcuminoid formulation, CURCUGREEN (BCM-

95), can help prevent abnormalities in peripheral

organs of sufferers of Alzheimer’s disease.

In the study, the subject mice orally received

the equivalent of 100mg/kg of CURCUGREEN

(BCM-95) for two months. Cellular changes

in the spleen, liver, kidney, and lungs were

investigated for cell death, amyloid deposition,

pTau levels (nerve fibre markers of Alzheimer’s),

pro-inflammatory and anti-inflammatory

markers, and overall cell death/survival markers.

Results showed that CURCUGREEN (BCM-95)

reduced enlargement and degeneration of

the spleen, inflammation in the kidney, lung

damage, and damage to the liver, including

enlargement of liver cells and inflammation

of the central hepatic vein. There was also

a reduction in cell death in all these areas.

In the brain, CURCUGREEN (BCM-95) also

decreased amyloid deposition, pTau, cell loss,

and reductions in inflammatory markers.

One of the primary advantages of

CURCUGREEN’s (BCM-95) curcuminoid

compounds is their high bioavailability.

Curcuminoid compounds typically have poor

solubility in most body fluids, limiting their

bioavailability. However, free curcumin levels

achieved with the bioavailable formulation

of curcuminoids and essential oil of turmeric

in CURCUGREEN (BCM-95) proved to be

about 200 to 300 times more prevalent in

the blood, brain, liver and kidney than levels

reported for natural curcumin in other studies,

demonstrating unprecedented bioavailability. ■

Bunge

Bunge introduces Betapol® Organic, a breakthrough for

manufacturers of organic infant milk formula

Bunge’s plant-based lipids business,

Bunge Loders Croklaan, has launched

Betapol® Organic, the first China and EU

Certified Organic OPO (Oleic-Palmitic-Oleic

or SN-2 palmitate) for infant milk formula.

Betapol® Organic is the latest offering in

the company’s infant nutrition portfolio.

Dr Emiliano Rial Verde, vice-president of

Bunge Loders Croklaan Nutrition, said:

“We are the first in the market to offer our

customers a premium OPO ingredient with

dual EU and Chinese Organic certifications.”

INCREASED CONSUMER DEMAND

FOR ORGANIC PRODUCTS

The market intelligence agency Mintel

reported that the global number of organic

infant milk formula (IMF) product introductions

have grown from 5% in 2015 to 13% in

2021. The Asian organic baby food market

constitutes 20% of the global market and is

growing at a rapid pace of 12% a year since

2015. China is fueling this with year-over-year

growth of over 20% in organic baby food, and

30% in organic IMF. Stricter standards for

organic certification have also led to a rise in

consumer confidence and thus demand for

organic products. With the introduction of

Betapol® Organic, Bunge Loders Croklaan is

working to meet these market demands.

ENABLING GROWTH FOR INFANT

FORMULA MANUFACTURERS

Betapol® from Bunge Loders Croklaan is an

established infant formula ingredient with

clinical benefits proven since the 1990s. OPO

is a uniquely structured lipid that is naturally

present in mother’s milk. The presence of

palmitic acid in the middle position (SN-2

palmitate) has been clinically proven to improve

energy intake, reduce constipation, increase

bone mineral density, positively affect healthy

gut bacteria, improve fine motor skills,

reduce crying and result in better sleep.

The introduction of Organic Certified

Betapol®, the first EU Organic and China

Organic Standard certified OPO, marks

another milestone for Bunge Loders Croklaan.

Betapol® Organic allows the production of

organic infant milk formulas with the clinically

proven benefits of OPO which, until now, were

only available to conventional formulas.

GROWING THE ORGANIC PORTFOLIO

OF BUNGE LODERS CROKLAAN

Next to infant milk formula ingredients,

Bunge Loders Croklaan is growing its

organic portfolio, offering a steady and

scalable supply chain of organic oils and

fats, ranging from sunflower, grapeseed,

soy and palm to shea and coconut. ■

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


BITING ISSUES 21

Loryma combines ingredients from wheat and fava beans for

optimum bioavailability and functional impact

Ingredients expert Loryma has added two

clean label binding systems to its portfolio.

Starches and other functional components

of the wheat grain ensure that plant-based

meat alternatives have the anticipated

texture and a convincing bite. The Lory® Bind

component replaces conventional gelling

agents and hydrocolloids so that the product

has a "clean label" with no E-numbers.

In addition to the short ingredient list, Lory®

Bind results in end products with a nutritional

profile far superior to other meat alternatives

on the market. The pairing of wheat and

fava beans improves the quality and efficacy

of the proteins, thanks to the combination

of amino acids. The bean contains lysine

and the wheat provides methionine which,

when used together, results in a more

bioavailable amino acid profile. The binding

systems have a high protein content of at

least 57.3g per 100g, and depending on the

recipe, a "high protein" claim is possible.

The clean label ingredients of the Lory®

Bind range can be used for the production

of various nut and cold vegan products.

The gel formation and texture is irreversible

and remains stable at high temperatures

and after cooling. The products can also be

frozen and defrosted without any problems.

Both wheat and fava beans are considered

sustainable, natural raw materials. Through

its links to parent company Crespel &

Deiters Group, Loryma uses only EU wheat

from controlled cultivation, with regional

availability reducing transport emissions.

With only about 0.3 CO 2

per kilogram, the

fava bean has one of the smallest ecological

footprints of all crops. It can be cultivated

without excessive mineral fertilisation,

makes a meaningful contribution to

biodiversity in crop rotation and serves

as an essential refuge for insects. ■

Loryma

Go for gold with the Silver Generation.

Palatinose adds vitality the balanced way.

With life expectancy increasing worldwide, smart marketeers have seniors on their radar. Yet senior is by no

means equal to “less active” as this generation wants to be their best self and continue to enjoy life at their own

pace. With smart food choices, they aim to keep age-related challenges at bay and continue their daily activities.

BENEO’s functional ingredients offer a wide variety of benefits that speak to the needs of this silver generation.

With Palatinose you create balanced energy products that help maintain their active lifestyle, without steep

rising of blood glucose levels. Unlock full potential at any age.

Follow us on:

www.beneo.com

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


22

INGREDIENTS

Prebiotics market taps into

current demands

Consumers are more engaged with prebiotics than ever before as they

are not only searching for ways to improve their own health, but also that

of their pets.

Lumina’s research on post-purchase

review data found that prebiotics are

among the top performing ingredients

when it comes to the number of reviews

generated by products they are used in.

PLANT-BASED EATING A KEY

DRIVER

Plant-based eating is a global

macrotrend. Consumers’ motivations

for cutting out or down on animal

foods, like meat and dairy, range

from environmental sustainability

concerns to ethical considerations

and personal health objectives.

Prebiotics are trending on

multiple fronts right now,

creating rising demand for these

sophisticated fibre ingredients,

which have been shown to

nourish beneficial microorganisms

inhabiting the human gut.

Present research shows that

consumers are more engaged with

prebiotics than ever before as they

are not only searching for ways to

improve their own health, but also

that of their pets. This article looks

at some of the key trends driving

the prebiotics market and how likely

they are to develop in the future.

CONSUMERS VERY ENGAGED

WITH PREBIOTICS

Consumer interest in prebiotics

remains high, as gauged by Google

search trends. Lumina tracks

shifts in online searches within

the probiotics space over the last

12 and 24 months via its microbiome

search trends analysis dashboard.

At present, 1,633 keywords are

tracked through English language

searches worldwide. As evident

from Fig. 1, prebiotics, with 11.5k

average monthly searches between

February 2020 and 2021, is ahead of

terms such as cardiovascular health,

digestion and even immunity.

What also emerges from the graph

is that gut health remains a major

area of interest, and prebiotics

are highly relevant in this regard.

Terms implicated in gut health,

like constipation, gut-brain, IBS,

digestion, gut flora and diarrhoea,

generated a significant volume of

searches, and saw high growth.

Within probiotic supplements,

prebiotics as an ingredient also

resonate well with the end-user.

This shift opens up opportunities

for prebiotic fibres, since they are

either already present or can easily

be integrated into the plant-based

products that are substituting animalbased

foods. It also gives products,

which were always plant-based,

new leverage in terms of positioning.

Breakfast cereals are a good example.

In a recent webinar, D’Anne

Hayman, vice-president of Global

Innovation and Nutrition at Kellogg,

declared gut health to be the future

of nutrition. Kellogg’s strategy for the

immediate future was to “promote

its diverse range of plant-based

fibres to nourish the gut". This would,

according to Hayman, also include

new brands and novel plant fibres.

Comet Bio’s Arrabina branded fibre is

expected to hit the market in 2022.

Arrabina is made from arabinoxylan,

a constituent part of psyllium fibre,

amongst others. The company,

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 23

Fig. 1: Average monthly searches for prebiotics

based in North America with

facilities in Europe, has found a

way to isolate arabinoxylan on

a commercially viable basis.

Comet Bio is convinced of

the superiority of its prebiotic

ingredient over other kinds. It is, for

example, tolerated in much larger

amounts than inulin (from chicory

root) without causing digestive

discomfort, argues the company.

Another attractive, on-trend

aspect of Arrabina is its sustainable

sourcing from crop leftovers like

straw, leaves and shells, as well

as from “upcycled” spent grains

diverted from the brewing industry.

This will appeal to the growing

number of businesses embracing

the circular economy model.

ANTHROPOMORPHISM FUELS

UPTAKE OF PREBIOTICS IN

PET FOOD

Prebiotics play an important role

in animal feed. The rise of poultry

farming in Asia Pacific, particularly

in India, China and Indonesia, is

pushing the uptake of prebiotic

fibres like mannan oligosaccharides

(MOS), derived from brewer’s

yeast (Saccharomyces cerevisiae).

The addition of MOS is known to

improve feed conversion efficiency

Fig. 2: Number of product reviews between probiotics and prebiotics

and boost egg production in hens and of human characteristics, preferences, etc.

growth in broiler chickens and turkeys. to objects and animals – is a long-standing

macro trend impacting the pet food sector.

Prebiotics are also becoming

One manifestation of this is the addition

increasingly common in pet food, but of trendy “superfood” ingredients to pet

there is a different reason behind this food products for the purpose of product

market trend. Pet owners believe that differentiation and adding value. Prebiotics

what is healthy for them, must also be most certainly fall into this category, and

good for their four-legged companions. there is a whole slew of recent launches

attesting to this phenomenon. Minimo

Anthropomorphism – the attribution Yum Disney Pixar Soul Limited Edition

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


24

INGREDIENTS

(Photo credit: https://www.biotis.com)

Dry Cat Food, introduced by Malta

Cleyton in Mexico in February 2021,

contains both MOS and beta glucans

for heart and digestive health. In

the same month, For Life Digestive

Health With Chicken Treats For Dogs,

owned by Mars, was introduced in

Australia. The product is formulated

with beet pulp and promoted as

containing “prebiotic fermentable fibre

for the growth of friendly bacteria.”

OUTLOOK

• Prebiotics are no passing trend.

As research into the human

microbiome progresses, providing

optimum nourishment to one’s

resident beneficial bacteria will

become a mainstream health

objective for many. This will spell

growing consumer engagement

with and rising demand for

prebiotics.

• Plant-derived prebiotic fibres will

continue to benefit from the shift

towards plant-based eating. In

order to accommodate growing

demand for plant ingredients,

a diversification of the source

materials used to extract prebiotic

fibres is expected, and not just

in terms of functionality, but also

taking into account environmental

sustainability.

• The production of fructo

oligosaccharides (FOS), which are

very widely used prebiotics, from

agricultural waste, for instance

resulting from onion or pineapple

cultivation, will become particularly

attractive. Consumers are

increasingly invested in the issue of

waste reduction, which is set to drive

this development.

• Lactose-derived GOS will not only

remain relevant, but find increasing

resonance with an adult audience

in areas like immunity, mood

regulation and cognitive functioning.

Dairy products lend themselves

particularly well as a vehicle for GOS,

but they are by no means limited to

this category. Functional foods and

beverages containing GOS across

the board

are expected.

• A lack of fibre in people’s diets,

resulting in an increased risk for a

multitude of chronic diseases, is

going to remain a public health issue

for a long time to come. This fact

alone more than justifies the addition

of prebiotics to food and beverage

products, painting a promising future

for market growth and the prebiotic

industry as a whole. FBA

This article was first published by Lumina

Intelligence. Find out more at: https://www.

lumina-intelligence.com/blog/probiotics/

prebiotics-market-taps-into-current-demands/

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 25

Maltodextrins and dried glucose syrups

New GLUCIDEX® supply capacity to serve

the Food and Nutrition markets

Plant-based ingredient Excellent digestive Improved mouthfeel Sugar alternative

tolerance

BENEFITS OF GLUCIDEX®

• HYDRATION = Low osmolarity

• ENERGY = Glucose for active lifestyle

• CONVENIENCE = For the youngest to the oldest consumers

• QUALITY = Lactose-free and produced from non-GMO starch

• PERFORMANCE = Boost muscle recovery

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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


26

INGREDIENTS

Localised varieties key for

expansion into Asian market

region but from a global perspective.

We have seen local innovators and

companies starting to emerge in past

years with huge potential to lead

the future growth of this sector.”

The key to success in this region for

keen start-ups and companies, as

Burks noted, is the localisation of

flavours and product offerings, given

the region’s unique tastebuds. This

is a mutually beneficial situation for

both manufacturers and consumers,

as they will be exposed to products

beyond the usual assortment of

alternative protein, bringing in

curious tasters and newcomers.

Of this, Burks provided some advice

for alternative protein entrepreneurs

interested in diving into the Asian

market: “Localising flavours and

On 22 June, Roquette announced the

winners of its Roquette Innovation

Challenge, a competition aimed at

recognising the efforts and innovations

of food start-ups. The shortlisted

finalists presented the benefits of

plant-based ideas contributing

to the emergency of the new

gastronomy – one led by traditional

food alternatives. The winner of the

challenge, as announced by Jeremy

Burks, senior vice-president of Plant

Proteins at Roquette, was NotCo, a

Chilean food-tech company that uses

artificial intelligence to deliver unique

ingredient combinations and creations.

On the choice of winner, Burks said:

“In our challenge, we also considered

the breakthrough technologies

and product development

approaches that were proposed

and the ideas where our support

would have the most impact to

accelerate the market introduction.

"Our aim is to partner and contribute

to the new plant-based gastronomy.

Selecting the winner was very

difficult but the NotCo team best

fulfilled our brief and our criteria.”

The holding of the Roquette Innovation

Challenge was timely, considering

the surge in start-ups boasting

impressive and unique alternative food

technologies. This is even more so in

Asia-Pacific, where vegetarian food

options and meat alternatives form a

part of its culinary landscape; and more

companies expanding into the region.

Burks is of a similar sentiment: “The

alternative protein start-ups are an

exciting part of the food industry in

Asia! They are proving to be extremely

innovative, nimble, and quick to act in

an incredibly competitive landscape.

Accepting their challenges to meet

their requirements adds additional drive

to our activities not only within the

product offerings to suit the Asian

palate will be critical to success in

the Asian market – Asian consumers

will not seek out Western plant-based

formats such as burger patties or

sausages (at least beyond initial trial)

and will take up more familiar tastes

and experiences. The application in

the Asian cuisines will be key.” FBA

Jeremy Burks,

senior vice-president

of Plant Proteins

at Roquette

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 27

Stepping up the gut health

with chicory root fibres

By Christian Philippsen, managing director of BENEO Asia Pacific

The importance of having a strong

immunity and staying healthy have all

been brought even further to the front

of consumers’ minds as they gradually

adjust to life with endemic COVID-19.

A key component to good overall

health is having sufficient dietary fibre

intake. Although a vast majority of the

world’s population is still not meeting

the daily fibre requirement 1 , many

consumers are proactively looking for

convenient food and drinks that carry

this ingredient. In fact, recent research

estimates that the global dietary fibre

market is set to flourish in the coming

years – being worth $10.77bn by

2028 – with the Asia Pacific expected

to witness the highest growth rate

due to rising health awareness 2 .

To cater to this growing

consciousness, it is therefore

important for food manufacturers

to further understand the benefits

of dietary fibres, and how they can

contribute to one’s overall wellbeing.

CLOSING THE FIBRE GAP

With rapid modernisation and

urbanisation across Asia, lifestyle

choices are increasingly driven

by convenience. Higher affluence

brings about more food choices for

consumers, but the need for fast and

hassle-free options means that they

rarely discern between these choices.

A lifestyle driven by convenience has

also led many consumers to increase

their consumption of processed food

as they choose easy-to-prepare

meals and on-the-go food — which

are typically low in fibre — over

freshly prepared meals, whole

grains, fruits, and vegetables that

contribute to a well-balanced diet.

However, this does not mean

that processed food or any other

pre-prepared food has to be

unhealthy. With the right choice

of ingredients, a healthy digestive

system can be achieved while

being fit for busy lifestyles. A

case in point is dietary fibres.

Fundamentally, digestive health

is closely linked with dietary fibre.

The World Health Organization

recommends a daily intake of

approximately 25g of dietary fibre, or

at least 400g of fruits and vegetables

to ensure adequate daily intake of

dietary fibre 3 . In addition, many studies

have shown the benefits of a diet

with sufficient fibre intake, including

supporting bowel movement and

general well-being, which contributes

to weight management 4 , as well as

better blood sugar management 5 .

Further health benefits can also be

observed in the lowering of blood

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


28

INGREDIENTS

cholesterol 6 and reducing the risk

of coronary heart disease 7 .

Immunity and digestive health are also

closely linked as 70% of the body’s

inner defence system is situated in

the small and large intestines. It is no

surprise that good health and inner

protection starts with promoting

beneficial gut microbiota, which can

be nourished by prebiotic fibres.

Even though all dietary fibres are nondigestible,

they differ in function in the

large intestine. When the fermentation

of fibres allows a selective increase

of healthy microbiota, they are

classified as prebiotic fibres. The

fermentation of such prebiotic fibres

leads to a selective increase of healthy

microbiota and, in turn, positively

influences digestive health. Not

only do these fibres have a positive

influence on our gut microflora by

supporting selectively those bacteria

regarded as “good bacteria”; they

also contribute to a better regulated

transit and a higher stool frequency

and, therefore, overall health.

Only a handful of dietary fibres are

scientifically and clinically proven

to have this capability. Chicory root

fibre (inulin, oligofructose) belong

to this exclusive group of prebiotic

fibres. Furthermore, they are the only

plant-based proven prebiotics.

addition of these prebiotic fibres.

BENEO’s prebiotic chicory root fibre is

easily incorporated to increase fibre

content, provide body and mouthfeel

and help reduce sugar naturally.

Oligofructose, the short-chain

component of inulin, is used in

conjunction with high-intensity

sweeteners to help mask undesired

off-tastes as it has a mild and

pleasant taste and can reduce

sugar. Inulin, on the other hand,

has fat-mimicking properties which

allow it to replace part of the fat

content in foods. Manufacturers are

therefore able to create reduced

sugar or reduced fat versions of their

food without any major changes

in texture and taste. Both inulin

and oligofructose help to close the

fibre gap by increasing dietary fibre

consumption in people of all ages.

Consumers have already begun to

link gut health and overall health

and well-being. They are more

motivated to improve their digestive

health to address specific health

issues – such as strengthening

their natural defences and,

therefore, their long-term health.

There is clearly an appetite for

products that promote good

digestive health among consumers,

and now functional ingredients

manufacturers such as BENEO are

paving the way for food and drink

producers to make the most of this

trend. With so many consumers

looking at ways to promote their

digestive health, the market is wide

open for new product development

for healthier indulgent food. FBA

REFERENCES

1

World Health Organization (2020) Healthy diet, https://

www.who.int/news-room/fact-sheets/detail/healthy-diet

2

Adroit Market Research (2020) Dietary Fibre Market to

reach US $10.77 billion by 2028

https://www.globenewswire.com/newsrelease/2020/10/05/2103257/0/en/Dietary-Fibre-Marketto-reach-US-10-77-billion-by-2028-Global-Insights-on-

Size-Trends-Competitive-Landscape-COVID-19-Impact-

Analysis-Growth-Drivers-and-Future-Prospect-Adroit-

Marke.html

3

World Health Organisation (2015) Healthy Diet Fact Sheet,

http://www.who.int/mediacentre/factsheets/fs394/en/

4

TM Barber (2020) The Health Benefits of Dietary Fibre

https://www.mdpi. com/2072-6643/12/10/3209/pdf

5

JM Lattimer (2010) Effects of Dietary Fibre and Its

Components on Metabolic Health https://www.ncbi.nlm.nih.

gov/pmc/articles/PMC3257631/

6

Brown L, Rosner B, Willett WW, Sacks FM (1999)

Cholesterol-lowering effects of dietary fibre: a metaanalysis,

https://pubmed.ncbi.nlm.nih.gov/9925120/

7

DE Threapleton (2013) Dietary fibre intake and risk of

cardiovascular disease: systematic review and metaanalysis

https://www.bmj.com/content/347/bmj.f6879

MAINTAINING TASTE WHILE

MEETING DEMANDS

BENEO’s chicory root fibres, inulin

and oligofructose, can be easily used

in most food and drink applications,

thus increasing the health benefits of

these foods. Obtained from chicory

root via a gentle hot water extraction

method, inulin and oligofructose are

classified as ingredients from natural

origin and can be labelled as fibre from

a natural source. This is especially

crucial to consumers today, who

actively look for natural products when

making food purchase decisions.

Additionally, there are also technical

benefits to be reaped from the

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 29

Incorporating chicory root

fibres in food production

According to the International Scientific

Association of Pro- and Prebiotics

(ISAPP), inulin, oligofructose and galactooligosaccharides

are the only proven

prebiotics.

Prebiotic chicory root fibres – inulin and

oligofructose – are soluble fibres naturally

derived from chicory roots via a gentle hot

water extraction method that benefits the

microbiota.

Chicory root fibres can support beneficial

bacteria growth not only in adults but also

in infants and children. A study found that

prebiotics play a significant role in preventing

acute infectious diseases in children aged

zero to 24 months old. Improved inner

resistance was also demonstrated in a large

study with more than 200 kindergarten

children.

“Next to adding a valuable and natural plantbased

source of fibre, prebiotic chicory root

fibres enable manufacturers to boost the

fibre content of foods, while also partially

replacing added fats and sugar,” said Christian

Philippsen, managing director, Asia

Pacific, BENEO.

Prebiotic chicory root fibres

also take the form of a highly

soluble white powder, making

it an easy ingredient to

incorporate into a plethora

of recipes without major

changes to the food

production process.

This ensures that

manufacturers

can easily

introduce

chicory root

fibres into

their existing

products.

BENEO’s functional chicory root fibres Orafti®

Inulin and Oligofructose can offer these

production and nutrition benefits for food

manufacturers.

“A long-term study conducted by National

Institutes of Health (NIH) has proven that

Orafti® Synergy1 — an oligofructose-enriched

inulin — can enhance the bioavailability of

calcium in the diet and increase bone mineral

density,” affirmed Philippsen.

Moreover, BENEO’s chicory root fibres can

support a low-glycaemic diet. There is an

EU health claim available on the reduction

of post-prandial glycaemic response for

Orafti® Inulin and Oligofructose. BENEO’s

chicory root fibres have been recognised

by official bodies, and the corresponding

scientific database is also the strongest in

the food industry.

Philippsen, continued: “In addition,

China’s largest professional nutrition

body, after detailed scientific discussions

and evaluations, has recently published a

definition on what prebiotics are and what

type of science is needed to be evaluated

as a prebiotic. Inulin and oligofructose

are mentioned among the first accepted

prebiotics.”

Easily soluble and processed without changing

the production process, BENEO’s chicory

root fibres can be introduced seamlessly

in food products. Food manufacturers

can thus customise the composition of

these fibres to suit the specific needs or

technical requirements of their products.

There is already a growing health

consciousness, especially in the Asia Pacific,

where 77% of its consumers recognise

the link between digestive health

issues and overall health.

“With its vast applicability, the

prebiotic dietary fibres market

is already well-positioned

to be integrated into the

food culture, granting

consumers a wide

selection of products

while enabling

them to

comfortably

make the

healthier

choice,”

concluded

Philippsen. FBA

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


30

INGREDIENTS

Early-life gut health: Enabling

a lifetime of opportunity

Parents are discovering more about the numerous benefits of a healthy

gut. How can formulators meet the demand for infant milk formula with

proven gut health credentials?

By Sophie Nicolas, marketing manager of Early Life Nutrition at FrieslandCampina Ingredients

New and exclusive research by

FrieslandCampina Ingredients has revealed a

clear trend in parental priorities: interest in gut

health is on the rise across the globe and is

strongest in the Asia Pacific (APAC) regions.

Globally, 55% of parents who purchase infant

milk formula are concerned about their

child’s gut health, rising even higher in parts

of APAC, such as 65% of parents in Indonesia

and 85% in China. Similarly, 60% of parents

globally would be interested in purchasing

a product claiming to support gut health,

rising to 75% in China and 85% in Indonesia. 1

This aligns with growing consumer awareness

around the topic of gut health as a whole.

Today’s highly-informed parents look beyond

the benefits traditionally associated with a

healthy gut, such as digestive comfort. They

are becoming more familiar with a much wider

range of potential gut health benefits, along

with the infant milk formula ingredients that

have been connected with good gut health.

THE MAGIC OF THE MICROBIOME

Despite the terms ‘microbiome’ and

‘microbiota’ often being used interchangeably

in discussions of gut health, there is an

important distinction between them. The ‘human

microbiome’ is an umbrella term for all the

microorganisms and their activities in various

parts of our bodies. ‘Microbiota’, on the other

hand, refers to a collection of bacteria residing

within a specific part of the body like the gut.

We are now learning more than ever about how

different members of the gut microbiota can

influence our health over the course of a lifetime.

Science continues to reveal new ways in

which different members of the gut microbiota

can influence human health and well-being

from before birth. Meanwhile, consumers are

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 31

increasingly exploring the already strong

body of evidence demonstrating that the

composition and activity of the gut microbiota

can be changed and influenced by a variety

of factors, including food. Indeed, feeding

has one of the biggest roles to play 2 , and

breastfed babies typically have a gut microbiota

composition that is dominated by bifidobacteria,

which has been shown to have widespread

beneficial effects for infant development. 3

GROWING UP WITH GOOD GUT HEALTH

Encouraging beneficial bacteria to colonise

an infant’s gut comes down to shaping an

environment where they can thrive. It has

been shown that microbiota composition

establishes a foundation for both early life

and future health in four key areas. 4,-7

MEET THE OLIGOSACCHARIDES

After lactose and fat, human milk

oligosaccharides (HMOs) are the third largest

component of human milk solids. 8 These are

non-digestible carbohydrates that help provide

the optimum conditions for beneficial bacteria

to thrive. 9 So far, over 200 different HMOs have

been identified at various concentrations and

combinations in breast milk 10 , such as 2’-FL,

3’-FL and LNT. Each of these is expected to

have its potential benefits for infant gut health.

The 2’-FL is the most abundant HMO found at

concentrations of 2-4g/litre. 11-13 However, 2’-FL

and LNT have both been shown to selectively

encourage the growth of various beneficial

species and sub-species of bifidobacteria. 14-16

Studies have further indicated that

nourishing infants with infant milk formula

supplemented with 2’-FL could reduce

the risk of childhood diarrhoea 17-19 and

respiratory tract infections. 20-21 Meanwhile,

the 3’-SL has been positively associated

with neurodevelopmental factors during

infancy, including language development. 22

Oligosaccharide structures are also

found in cow’s milk, and GOS, or galactooligosaccharides,

are a complex mix of over

100 oligosaccharide structures that are derived

from the lactose in cow’s milk. 23 GOS consist

of the building blocks glucose and galactose,

which are also the building blocks of HMOs.

A large body of scientific evidence supports

the influence of GOS on the composition

of infant gut microbiota when added to

infant milk formula. Studies showed that

when breastfeeding is not an option, infant

milk formula containing 4g/litre of GOS can

improve bowel function, stool consistency

and transit time for increased digestive

comfort in babies 24 , while enhancing the

absorption of key minerals such as iron and

calcium 25-26 , which are important for normal

infant growth and development. Also, by

serving as a substrate, GOS modulates

the gut microbiota, giving bifidobacteria a

competitive advantage for growth in the gut

and supporting the body’s natural defences. 27-28

For manufacturers, it is clear to see that

infant milk formula ingredients based on

oligosaccharide structures offer an exciting

opportunity to address the growing priorities

of parents around the globe. In APAC, taking

care of gut health is already a must, and as the

trend spreads globally, brands should be able to

demonstrate the proven benefits of their offering

if they wish to put parents’ minds at ease and

take leadership role in the gut health space.

CREATING A LIFETIME OF

OPPORTUNITY

FrieslandCampina Ingredients believes in

enhancing the composition of infant milk

formula with a wide range of oligosaccharide

structures at relevant concentrations. It seems

logical to consider that combining GOS with

HMOs like 2’-FL can result in complementary

health benefits that impact multiple areas

of infant health. In bringing these benefits

together, brand owners and manufacturers

can deliver the complete, science-backed

solutions for infant health that today’s parents

desire and can help to give their formulafed

infants the best start in life. FBA

REFERENCES

1

Innova Market Insights. FrieslandCampina Ingredients Early Life Nutrition

consumer insight survey (2020).

2

Scholtens, P. A. M. J., Oozeer, R., Martin, R. & Amor, K. The Early Settlers:

Intestinal Microbiology in Early Life. Annu Rev Food Sci Technol 3, 425–447

(2012).

3

Stark, P. L. & Lee, A. The microbial ecology of the large bowel of breast-fed

and formula-fed infants during the first year of life. J Med Microbiol 15,

189–203 (1982).

4

Cummings, J. H., Macfarlane, G. T. & Englyst, H. N. Prebiotic digestion and

fermentation. Am J Clin Nutr 73, 415–420 (2001).

5

Arrieta, M.C., Stiemsma, L.T., Amenyogbe, N. & Brown, E.M. The intestinal

microbiome in early life: health and disease. Front Immuno 5;5:427 (2014).

6

Skrypnik, K. & Suliburska, J. Association between the gut microbiota and

mineral metabolism. J Sci Food Agric 98, 2449–2460 (2018).

7

Carlson, A. L., Xia, K., Azcarate-Peril, M.A. & Goldman, B.D. Infant Gut

Microbiome Associated with Cognitive Development. Biol Psychiatry 83,

148–159 (2019).

8

Jensen, R.G. Handbook of milk composition. (Academic Press, 1995).

9

Marcobal, A., Barboza, M. Froehlich, J.W. & Block, D. E. Consumption of human

milk oligosaccharides by gut-related microbes. J Agric Food Chem 58, 5334–40

(2010).

10

German, J. B., Freeman, S. L., Lebrilla, C. B. & Mills, D. A. Human Milk

Oligosaccharides: Evolution, Structures and Bioselectivity as Substrates for

Intestinal Bacteria. Nestle Nutr Workshop Ser Pediatr Program 62, 205–222

(2008).

11

Thurl, S., Munzert, M., Henker, J. & Boehm, G. Variation of human milk

oligosaccharides in relation to milk groups and lactational periods. Br. J. Nutr.

104 1261–71 (2010).

12

Kunz, C., Rudloff, S., Baier, W., Klein, N. & Strobel, S. Oligosaccharides in

human milk: structural, functional, and metabolic aspects. Annu. Rev. Nutr. 20

699–722 (2000).

13

Chaturvedi, P., Warren, C. D., Altaye, M. & Morrow, A.L. Fucosylated human

milk oligosaccharides vary between individuals and over the course of

lactation. Glycobiology 11 365–72 (2001).

14

Asakuma, S. et al. Physiology of consumption of human milk

oligosaccharides by infant gut-associated bifidobacteria. J. Biol. Chem. 286,

34583–34592 (2011).

15

Yu, Z. T., Chen, C., Kling, D. E. & Liu, B. The principal fucosylated

oligosaccharides of

human milk exhibit prebiotic properties on cultured infant microbiota.

Glycobiology

23 169–177 (2013).

16

Lewis, Z. T., Totton, S. M., Smilowitz, J. T. & Popovic, M. Maternal

fucosyltransferase

2 status affects the gut bifidobacterial communities of breastfed infants.

Microbiome 3:13 (2015).

17

Weichert, S., Koromyslova, A.D. & Singh, B. Structural Basis for Norovirus

Inhibition by Human Milk Oligosaccharides. Journal of Virology 90:9 (2016).

18

Laucirica, D.R., Triantis, V., Schoemaker, R. & Estes, M.M. Milk

Oligosaccharides Inhibit Human Rotavirus Infectivity in MA104 Cells. J Nutr

147:9 1709–1714 (2017).

19

Morrow, A. L., Ruiz-Palacios, G. M., Altaye, M. & Jiang, X. Human milk

oligosaccharides are associated with protection against diarrhea in breast-fed

infants. J Pediatr. 145(3):297-303 (2004).

20

Weichert, S., Jennewein, S., Huefner, E. & Weiss, C. Bioengineered

2’-fucosyllactose and 3-fucosyllactose inhibit the adhesion of Pseudomonas

aeruginosa and enteric pathogens to human intestinal and respiratory cell

lines. Nutr. Res. 33, 831–8 (2013).

21

Reverri, E., Devitt, A., Kajzer, J. & Baggs, G. Review of the Clinical Experiences

of Feeding Infants Formula Containing the Human Milk Oligosaccharide

2′-Fucosyllactose. Nutrients 10, 1346 (2018).

22

Cho, S. et al. Human milk 3’-Sialyllactose is positively associated with

language development during infancy. Am. J. Clin. Nutr. 1–10 (2021).

23

Logtenberg, M. J., Donners, K. M. H., Vink, J. C. M. & van Leeuwen, S.

S.Touching the high complexity of prebiotic Vivinal galacto- oligosaccharides

using UHPLC-PGC-MS. J Agric Food Chem 68, 7800–7808 (2020).

24

Sierra, C., Bernal, M. J., Blasco, J. & Martinez, R. Prebiotic effect during the

first year

of life in healthy infants fed formula containing GOS as the only prebiotic: a

multicentre, randomised, double-blind and placebo-controlled trial. Eur. J.

Nutr. 54

89–99 (2014).

25

Whisner, C. M., Martin, B. R., Schoterman, M. H. C. & Nakatsu, C. H.

Galactooligosaccharides

increase calcium absorption and gut bifidobacteria in young girls:

a double-blind cross-over trial. Br. J. Nutr. 110 1292–303 (2013).

26

Paganini, D., Uyoga, M. A., Cercamondi, C. I. & Moretti, D. Consumption of

galactooligosaccharides

increases iron absorption from a micronutrient powder containing

ferrous fumarate and sodium iron EDTA: a stable isotope study in Kenyan

infants.

27

Arslanoglu, S., Moro, G. E. & Boehm, G. Early supplementation of prebiotic

oligosaccharides protects formula-fed infants against infections during the

first 6 months of life. J. Nutr. 137, 2420–4

(2007).

28

Arslanoglu, S. et al. Early dietary intervention with a mixture of prebiotic

oligosaccharides reduces the incidence of allergic manifestations and

infections during the first two years of life. J. Nutr. 138, 1091–1095 (2008).

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


32

INGREDIENTS

Fortifying beverages with

science-backed immune

health ingredients

As consumers increasingly expect food and beverages to add value to

their health and wellbeing, immune health claims grow.

By Jie Ying Lee, senior strategic marketing manager for Beverages at Kerry APMEA and Genny Tan, business

development manager for Applied Health & Nutrition at Kerry Asia Pacific & South East Asia

three years, from 2018 to 2020, immune

health was ranked fourth among Top 10

Active Claims for food and beverage new

product development. From January

to May 2021, it shot up to second.

In line with this is Kerry’s Future of Food

Insight Study pointing to three major

trends – feeding the mind, redefining value,

and health and wellness – all of which

connect to boosting immunity, which

drives the South East Asian market.

Increasing focus on mental and emotional

health underpins the “Feed the Mind” trend.

People now expect food and beverage

products to boost their sense of feel-good

wellbeing, make them feel relaxed, and promote

their ability to think clearly. In fact, three in

every four consumers associate good mental

health with a strong immune system.

A 2020 Mintel report, “How COVID-19

Disrupted Food and Drink Priorities”, showed

that consumer priorities have shifted

significantly since the pandemic. Today, health

and wellness, value, trust and safety rank high

in what consumers demand from food and

beverage (F&B) products. With beverages, for

instance, consumers previously looked to them

as refreshing thirst-quenchers or energyboosters,

but they now expect beverages to

deliver health benefits too. While health has

always been an important component of food

and beverage products, the pandemic has

propelled it to front and centre. In Asia,

66% of consumers have been buying

more fortified food and beverage

products since COVID-19.

With the perception of what healthy living

means today and in the future being

redefined by the pandemic, it is no

surprise that consumers regard health

and wellbeing as fundamental.

Within the F&B industry, immunity is gaining

momentum as an active claim. In the last

According to the Kerry Global Consumer Survey –

Digestive & Immune Health (2019–2021), among

consumers in Asia, immune support is the top

reason for buying healthy lifestyle products.

More specifically, 69% of consumers said

they would rather get immune support

from what they eat and drink than through

supplements, while 63% are likely to look for

food and drink products that enhance immunity.

Adhering to the saying that prevention is better

than cure, 67% of consumers admit that they

look for immune-supporting products even

when they do not have specific health issues.

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 33

powdered sachets, dairy-based drinks, juices

or smoothies. Kerry research has shown that

many people now make purchase decisions

by looking for ingredients they recognise

or are supported by scientific data.

With so many options available, manufacturers

must make the benefits offered by their

products clear. Complex regulatory

environments, sometimes with very specific

guidance on how a product may be positioned

can also make communicating benefits.

But when products are well-positioned

and highlight genuine science-backed

benefits proven by high-quality studies,

they make healthy choices for consumers

more convenient, accessible and appealing.

Brands can then communicate the findings

via on-pack callouts, online content,

social media, influencer marketing,

in-store promotions and more.

In a nutshell, people want immune health

benefits in everyday products so that their

immune system remains strong and in top

condition from day to day. This explains why

F&B manufacturers are extending into

products with immune health benefits and

why immune health benefits are no longer

limited to supplements and milk formulae.

Today, we see strong growth in beverages

fortified with immune health ingredients in

ASEAN. Boosting immunity, improving gut

health, hydration and lasting energy are the top

four factors driving new beverage innovation,

according to a recent Innova report, “Functional

Beverage: Health Now and in the Future”.

But even as F&B brands have the opportunity

to add functional benefits to a growing

diversity of beverages to satisfy consumers,

people are asking to know more about their

purchases. They want clear information

to make an informed choice. Product

value is increasingly defined by tangible

and measurable benefits, which is why

effectiveness, affordability and convenience are

measures that consumers use to define value.

However, demonstrating and measuring

immune system support efficacy is a

challenge.

How can F&B brands and manufacturers

differentiate themselves in the increasingly

crowded immune health space? A critical

consideration is to incorporate science-backed

and proven ingredients into beverages, be

it ready-to-drink, sports and energy drinks,

Selecting an immune health ingredient

supported by research is the only way to

understand how the ingredient works and

whether it is safe and effective. Kerry tackles

the growing global demand for products that

boost immunity with Wellmune®, a natural

food, beverage and supplement ingredient

clinically proven to help strengthen the

immune system. A proprietary baker’s yeast

beta 1,3/1,6 glucan that helps maintain overall

physical health, protect against the harmful

effects of stress, and promote healthy energy

levels and mental clarity, Wellmune® can be

used in food, beverage and supplements.

The immune ingredient’s flexibility allows

manufacturers to use it as a standalone

ingredient for immune health or with other

ingredients such as protein or probiotics to offer

products with added value in a single form.

In Asia, where many traditional ingredients

and food are perceived to have health

benefits, they can be used in combination

with Wellmune®, anchoring the formulation

on science-backed ingredients. This adopts a

more holistic approach to meeting consumers’

needs for a multidimensional product that can

benefit them physically, mentally and even

emotionally. This way, manufacturers can

offer a product that is not only perceived as

healthy but is also proven scientifically. FBA

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


34

ON THE TABLE

Straight from the source:

TurtleTree redefines cellbased

dairy alternatives

Oats, almonds and algae – these are but some of the dairy alternatives that have

cropped up in the past few years. Yet, consumers are still searching for a better,

more nutritious and sustainable option. Enter TurtleTree, with something a little

more than different: cell-based human milk.

In recent years, the dairy market

has seen a boom in both production

and demand. From the rise in food

alternative technologies offering

delicious, lactose-free, or even

plant-based options, to an increase

in the health-conscious consumers

for quality dairy products globally,

many are simply seeking more in their

dairy productions. In turn, companies

have offered innovative solutions,

delivering both nutrition and taste to

discerning tastebuds and demands.

TurtleTree, a biotech start-up based

in Singapore and now expanded to

the US, has formulated a cell-based

dairy alternative from mammary cells.

Departing from competing brands

that offer plant-based milk, TurtleTree’s

technologies have enabled them to

produce the highly functional, naturally

occurring ingredients from the

blueprint of human milk at a higher

and sustainable production scale.

BACK TO THE CELLULAR

"In a nutshell, TurtleTree uses

cell-based technology to create

sustainable food and dairy

products. One unique way of

doing so is creating human milk

using mammary gland cells.

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


ON THE TABLE 35

"In order to do this, TurtleTree

first cultivates mammary gland

cells in a growth medium,

allowing them to proliferate to

a certain degree. The cells are

then put into their proprietary

lactation media, whereupon

human milk will be obtained

through a lactation process."

The use of mammary cells to

create human milk allows access

to the plethora of nutrients and

ingredients that can provide benefits

to not only babies but also adults

and the elderly. These functional

ingredients could then be used for a

wide variety of food and beverages.

Of the team’s unique mode of

production and technology, Max

Rye, co-founder and chief strategist

of TurtleTree, and Fengru Lin, chief

executive officer, said: “Our method

of production allows us access

to products that are beneficial for

gut health, brain development,

and the immune system. We

are able to produce human milk

oligosaccharides (HMOs), which

have tremendous value defending

the gut from pathogens and

maintaining a healthy gut flora.

“In addition, mammary cells are

capable of producing tons of

biologically active glycoproteins

that work to improve cell-to-cell

communication and participate

in our defensive mechanism. We

choose mammary cells to produce

the spectrum of milk ingredients for

all these nutritional and bioactive

factors they can support.”

THE MILK EQUATION

TurtleTree thus offers a dairy

alternative that does not

compromise on health benefits

and sustainability. Addressing the

concern on nutritional levels of

other dairy alternatives such as

almond and oat milk compared to

traditional dairy such as cow and

goat’s milk, the company offers a

brand-new and unique solution in

creating cell-based human milk.

“Human milk contains highvalue

functional ingredients

that are not only beneficial for

babies but also adults, such as

HMOs, lactoferrin and alphalactalbumin.

Human milk offers

more human-compatible nutrition

compared to cow milk, as those

compounds are designed to

nourish us from when we were

born. Human milk contains

five times higher amounts of

lactoferrin than cow milk, a

protein with various functions

from antimicrobial to immune

regulation.” said Rye and Lin.

With their technology, TurtleTree

aims to extract these ingredients

to supplement other food

and beverage products,

including infant formulas,

sports performance

supplements, and yoghurt.

In addition, they have launched

TurtleTree Scientific earlier this

year to commercialise the growth

factors that also support cell

growth for the cell-based meat

companies, making these options

both accessible and affordable

in the road ahead. FBA

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


36

INGREDIENTS

Phosphate-free raising agents

Sustainability concerns over phosphates have been noted over the years. Thus,

Jungbunzlauer has introduced sustainable and biodegradable ingredients

which can be used as alternatives to the standard

leavening agents in fine bakery products.

By Miriam Feja, Bernhard Baier and Lena Perkins

In recent years, there have been growing

concerns over the effect of excessive

phosphate consumption on health. Studies

suggested that high phosphate levels may

increase the risk of cardiovascular disease,

especially in people with kidney disease. [1-5]

High phosphate levels may also increase

the risk of adverse effects on bone health in

people with a calcium deficit. [6-7] As a result,

the EFSA reevaluated phosphoric acid and

phosphates as food additives in 2019 and

issued a group acceptable daily intake of

40mg per kilogram of body weight per day. [8]

Other concerns over phosphates relate to their

sustainability since they are obtained from

minerals and are therefore a finite resource.

Jungbunzlauer has introduced gluconodelta-lactone

(GdL), encapsulated gluconodelta-lactone

(eGdL) and monosodium citrate

(MSC) as sustainable and biodegradable

ingredients which can be used as alternatives

to the standard leavening agent sodium acid

phyrophosphate (SAPP) in fine bakery products.

JUNGBUNZLAUER INGREDIENTS

Jungbunzlauer’s GdL, produced through

fermentation, is characterised by its mild

taste and ability to modulate reaction rate by

temperature.

Over the last few years, three encapsulated

types of GdL based on different coating

technologies and processes were developed.

Encapsulated GdL type S280 H is produced

using a drum coating process and contains 80%

GdL and 20% sunflower oil (fully hydrogenated),

while eGdL S280 T and S290 T grades are

produced using a total coating process and

contain 80% GdL and 20% sunflower oil (S280)

or 90% GdL and 10% sunflower oil (S290). Total

coating is a more specialised process that

produces a denser, more uniform and thus

higher quality coating. The physical fat barrier

prevents a premature reaction between GdL

and bicarbonates as well as prolonging dough

holding times.

Jungbunzlauer’s leavening systems also

include monosodium citrate, a monobasic

salt of citric acid, which is also produced by

fermentation. It is available as a spray dried

version (MSC D) and a crystallised, granular

version (MSC F3500). All the above ingredients

are permitted ingredients widely accepted in

the bakery industry and can be used under the

quantum satis principle.

RATE OF REACTION (ROR)

Challenges in developing methods

for assessing leavening agents:

The CO 2

release profile or rate of reaction (ROR)

is a crucial factor affecting the quality and

characteristics of baked products, making it a

key quality parameter for the various leavening

systems.

The ROR refers to the amount of CO 2

released

within eight minutes in a reaction of a defined

amount of sodium bicarbonate and acid. [9-11]

ROR MATERIALS AND METHODS

Experimental set-up:

The internal measurement device (syringe

method) consisted of a 250ml bottle with lid

connected by a cannula to a piston syringe.

The bottle was fitted with an internal stirrer

and placed on a stirring plate operating at 300

revolutions per minute at room temperature.

TEST METHOD

Wheat flour (type 405) was mixed with water

(Black Forest, Peterstaler Mineralquellen GmbH,

Germany) at a ratio of 1:2 for three minutes

with a paddle stirrer until the dough was free

of lumps. The dough was then left for one hour

to ensure complete hydration. Thereafter, one

gram of sodium bicarbonate and the relevant

acid (at a stoichiometric ratio) were premixed

thoroughly in a weighing boat and then

transferred to a special weighing boat.

For ROR measurement, 120g dough was

weighed in a bottle and then the special paper

weighing boat was placed in the bottle neck.

The bottle was then closed and placed on the

stirring plate. The paper weighing boat was

dropped into the dough when the stirrer was

activated. Measurement was initiated as soon

as the weighing boat was stirred in and CO 2

volume was recorded per minute for a total of 15

minutes.

ROR RESULTS

In a first step, four different SAPP types

(SAPP 40, 28, 15 and 10) were analysed by at

least fourfold determination. The results are

shown in Figure 1. The ROR analysis corresponds

to the nomenclature of the respective SAPP

types described in the literature. ROR was 33.2%

for SAPP 40 and 28.9% for SAPP 28. The profiles

for SAPP 15 and 10 were very similar with CO 2

release of 17.2% and 16.5% respectively.

The CO 2

release profiles of the Jungbunzlauer

single acids were tested (Figure 2). Comparison

of Figures 1 and 2 demonstrates that none of

the Jungbunzlauer single acids can mimic the

kinetics of any of the SAPP types. Refinement

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


INGREDIENTS 37

and a modelling approach were therefore

required to develop blends of Jungbunzlauer

single acids that could match the SAPP

kinetics.

Results for match mixes:

Blends of the Jungbunzlauer acids were

developed to achieve CO 2

release kinetics

matching those of the four types of SAPP

(“SAPP match mixes”). Per Figure 3, the kinetics

of SAPP 28 and 40 were modelled successfully.

Two different match mixes were developed for

SAPP 28. The match mix with GdL has perfect

kinetics but is less stable over storage time,

whilst a second version with eGdL (S290 T)

has minor deviations in kinetics but better

storage stability. Though slight deviations for

the match mixes 10 and 15 were visible, good

matches were achieved for both SAPP profiles.

Figure 1: CO 2

release (%) of four different SAPP types

BAKING TRIALS WITH A STANDARD

MUFFIN RECIPE

The suitability of the different leavening

systems containing GdL F2500, eGdL

(S280 H; S280 T; S290 T), MSC D,

SAPP 10, 15, 28, 40 and the match

mixes, was verified by conducting baking

trials with a standard muffin recipe.

The recipe consisted of 40.5% wheat flour

(type 405), 25.5% water, 20.2% sugar, 8.1%

vegetable oil, 2.8% dried whole egg, 1.2%

skim milk powder and 0.2% salt.

The sodium bicarbonate content was

fixed at 0.4%, equivalent to 5.4g sodium

bicarbonate/500g flour. The quantity of acid

needed to neutralise this sodium bicarbonate

content was calculated stoichiometrically

based on the molecular weight of sodium

bicarbonate and each leavening acid used.

The amount of GdL and eGdL types was

subsequently decreased by 10% to adjust pH.

EXPERIMENTAL SET-UP

The dry and liquid ingredients were weighed

into separate kitchen machine bowls and

mixed for one minute at medium speed. The

mixed dry blend was added to the liquid blend

under agitation and the resulting dough was

then stirred for precisely three minutes at

medium speed. The dough was then portioned

(135g (± 0.1g)) into greased muffin baking

trays. Total dough holding time was 15 minutes

consisting of three minutes of dough mixing

and a further 12 minutes for dough portioning.

Figure 2: CO 2

release (%) of different Jungbunzlauer acids

The muffins were baked for 35 minutes at 180°C (


38

INGREDIENTS

differentiate correctly between muffins baked with SAPP 28 and

muffins baked with Jungbunzlauer acids.

Figure 3: CO2 release (%) of SAPP 28 and 40 compared to corresponding

match mixes

Since significant differences were identified, clarification was needed to

determine whether the difference made was towards an improvement

or degradation of taste and texture. The analysis therefore included

comments in addition to the results of subsequent preference tests

with the panellists who differentiated between the versions correctly.

In each comparison, the panellists preferred the muffins baked

with Jungbunzlauer acids over the versions baked with SAPP 28

(described as more stale and dry). The only version that was not

clearly preferred over the SAPP 28 version was the one baked with

eGdL S290 T. In this case, there was a balance between panellists

with preferences in favour of eGdL S290 T and SAPP 28. However,

the panellists that favoured eGdL S290 T mentioned a better overall

impression and an improved texture (more fluffy, soft and fresh).

Comments and preference query indicate an overall improvement,

especially in texture, with Jungbunzlauer ingredients compared to SAPP.

SUMMARY

Data from the most common SAPP types were compared with

the phosphate-free Jungbunzlauer acids glucono-delta-lactone,

eGdL S280 H, S280 T, S290 T and monosodium citrate in terms of CO2

release during the first eight minutes (rate of reaction) and during baking.

Figure 4: Average volume (ml) and height (mm) of six muffins per version 24

hours after baking

(


ON THE TABLE 39

An alternative kind of umami

Alternative protein companies are a dime a dozen these days, with each firm

promising revolutionary gastronomical experiences to new and returning

consumers. Faced with such competition, companies need to present

captivating ideas and products that stand out in a growing market.

Next Meats, a food-tech venture

founded in Tokyo, Japan, has

been turning heads with its

product launches. Committed

to creating tasty alternatives for

consumers, the company has been

delivering Japanese-style protein

alternatives such as the Next

Yakiniku Short Rib, satisfying both

environmental friendliness and

tantalising Japanese flavours.

“Traditional Japanese food is listed

as a world cultural heritage, and we

wanted to offer a modern alternative

version of it, so people who have

different diet preferences can

also enjoy traditional Japanese

food. Also, there weren’t any other

alternative meat companies overseas

specialising in Japanese dishes and

we wanted to be the world’s first

company to offer them,” explained

Saaya Matsukubo, planning office

manager at Next Meats, when asked

about the firm’s decision to focus on

Japanese-style protein alternatives.

Indeed, Japanese cuisine proved

to be a unique choice of product

formulation, with flavours specific

to Japanese culture that the

team sought to replicate through

research. One of such flavours was

the “umami” taste which Japanese

cuisine is known for, that is deeply

connected with fermentation.

“It was challenging to integrate our

selected umami ingredients and

finding the right balance between

its flavours and our textured

soy protein, but after numerous

trials and error we developed the

perfect taste,” said Matsukubo.

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


40

ON THE TABLE

WHERE PHILOSOPHY AND

GASTRONOMY MEET

Not only was taste a consideration

as the team dived into their research

for Japanese-style alternative

protein – the composition of the

base product was important as well.

Next Meats’ line of alternative protein

products, which uses non-GMO soy

and are high in protein. It also has no

cholesterol and is lower in saturated

fat than traditional proteins.

This, as Matsukubo highlighted,

coheres with Japanese food

philosophy: “Japan has an

appreciation for simplicity which

extends to its food culture as well.

We reflect that value by only using

what is best and necessary for our

products and not using artificial

additives as much as possible.

“We also have an expert Japanese

chef on our team who is involved

from the product development

stage, and together we study the

myriad flavour profiles and different

application possibilities for our

alternative meat products.”

visibility and buzz going on around

our products, we feel that our goal,

for people to regularly consume

alternative proteins and lessen

the need for animal agriculture, is

steadily being achieved. We hope

to keep this going and normalise

plant-based meats even more.”

Next Meats' drive has been proven

even during the short time between

the interview and the publication, as

the company recently announced

4 new products, the Next Egg

1.0, which is a 100% plant-based

egg alternative, and the Next

Pork, Next Tuna, and Next Milk,

which are all set to be available

around October in Japan.

EXPANSION AND

COLLABORATION

At the same time, Next Meats

is also steadily extending their

next generation Japanese soul

food line toward an international

audience. A few of their products

such as the Next Yakiniku Kalbi

(short rib) and Harami (skirt steak),

Next Burger, Next Chicken, Next

Gyudon (beef bowl) can be found

in South East Asia. The company

has also collaborated with

Aburi-EN in Singapore to create

a special, plant-based menu.

According to Matsukubo, this is

only the beginning of their plans

to expand toward other regions in

Asia: “Yes, we want to achieve the

fastest possible shift from animalderived

products to alternatives so

we can save our planet, so we are

flexible with collaborating with any

restaurants and/or retailers who are

willing to carry our products. The

faster we can expand and fulfil our

mission, the better. And yes, there

are more plans for collaborations

coming up in Hong Kong and other

South East Asian countries.”

As for the United States,

Matsukubo assures that they are

working with several companies

in the US to offer their products

at large retailers and grocery

stores as soon as possible. FBA

The introduction of Japanese-style

alternative protein is certainly an

interesting launch for consumers

both in and outside of Japan. This

is accompanied by the explosion

of plant-based foods in Japan in

recent years, with a 2019 survey

by the Japan Meat Information

Service Center showing that

60% of responders were ready

to adopt greener eating habits.

Overall, there is general confidence

in the growth of the alternative

market in the next few years.

Next Meats has also picked up

on this growing interest, stating:

“We definitely feel that more

people are gaining interest in

trying our products, and demand

from restaurants and retailers are

growing. We have actually just

started several new restaurant

applications recently! With more

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


ON THE TABLE 41

Digitalising the food

and beverage industry:

What does it take?

The food and beverage industry is no stranger to digitalisation, yet many

companies remain slow to its transformative impact. Giving light on this matter,

Mike Walsh shares his thoughts on digital transformation and disruptive

innovation in this new era of machine intelligence in food and beverage sector.

To remain relevant, firms must

continue to be vigilant and abreast

with the latest developments in

technology, embracing digitalisation

not merely as a necessity but as

a means to an integrated end.

This implies not only the adoption

of data – it is also what one does

with it, how it is applied to facilitate

operations within the company.

Mike Walsh, chief executive officer

of Tomorrow, a global consultancy

on designing companies for the 21 st

century, said: “One of the biggest

dangers when imagining the future

of any industry is mistaking digital

incrementalism for true digital

transformation. More AI, algorithms

and automation will certainly lead

to greater efficiency, speed and cost

savings — but that misses the bigger

point. The real question is not how

operations in the food & beverage

industry can be marginally improved,

but rather — what is possible in an

age of machine intelligence that

was not conceivable before?

radical transparency of the

provenance, safety and quality

from farm to fork. Think of it this

way: in a digitalised future, you no

longer sell or distribute food and

beverages — you trade in information

about food and beverages.”

REIMAGINING

DIGITALISATION

Nevertheless, despite the allure

of data and digitalisation, many

companies are slow to its uptake,

specifically the food and beverage

industry. This could be attributed to

a few factors, such as digitalisation

costs, and the simple fact that

some older equipment cannot

be retrofitted – for some

companies, the overhaul of

current, analogue operations

to a digitalised one is no

easy feat. Furthermore, there

could be resistance toward

digital changes within a more

traditional business framework,

stemming from the fear of the

loss of the human touch.

"In a re-conceptualised, AI-powered

F&B ecosystem, everything

potentially changes: products

become personalised to markets

of one, supply chains become

more dynamic and resilient to

sudden shocks, and you gain

“Rather than replacing jobs, greater

automation will lead to a reimagining

of many roles in organisations.

As we start gathering increasing

amounts of data, we will become

more reliant on AI-powered tools to

find opportunities to commercialise


42

ON THE TABLE

and make useful recommendations,

but it is up to smart humans to figure

out how to leverage those insights into

fully formed products,” Walsh assured.

He went on to posit an example where

Mars utilised Alibaba data to identify

a counterintuitive product for the

Chinese market: a spicy Snickers bar

that incorporates Sichuan peppercorns.

Whereas in past circumstances, when

it would have taken Mars at least

two to three years to develop a new

product, this innovative idea was

strung together in less than one.

Simply put, automation seeks to

facilitate, not dominate. Yet, as Walsh

asserted, digitalisation requires more

than just a physical transformation

– a cultural change is needed: “Digital

transformation is not something

that you can buy or subscribe to.

The hardest part of transforming

yourself digitally is not integrating

new technology but embracing the

necessary cultural change that

drives how you work, communicate,

collaborate and make decisions.

Culture, not technology, is the real

operating system at the heart of our

organisations. And it is the best place

to start if you really want to change.”

NEW DIGITAL FRONTIERS

To that end, the Asia Pacific, which

currently stands at a crossroads

between the old and the new, the

technological and the traditional,

stands as a unique focal point in

the new digital age. Possessing one

of the largest consumer markets,

as well as serving as the capital for

technological advancement, there is

much to be expected from this region.

“There is a unique opportunity in Asia

Pacific to capitalise on the rapid rise

of super apps and the vast amount of

data they generate about consumer

preferences and behaviours. Asia has

long been one of the most dynamic

consumer markets in the world.

What is possible in

an age of machine

intelligence

that was not

conceivable

before?

"Most of the ideas that gave

birth to the massive technology

platforms in the West — like

social networking, online

gaming, mobile devices,

retail live-streaming, digital

currencies — all had their origins

in this region. Quite possibly the

next big idea — whether it be

augmented reality, a persistent

VR metaverse or sophisticated AI

avatars — will also be incubated

in Asia,” Walsh concluded. FBA

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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


ON THE TABLE 43

Serac’s ESL Combox delivers

three-way packaging solution

Hygiene and safety have always been a centrepiece in food and

beverage production. With growing concerns over the COVID-19

pandemic, innovation is key for producers to facilitate qualitative and

sustainable processes.

With Serac’s ESL Combox, manufacturers

can look forward to a cutting-edge

decontamination process that requires

neither water nor chemicals, satisfying

hygiene and sustainability commitments.

The ESL Combox is a single-block packaging

unit with three combined functions: highprecision

stretch blow moulding of PET

and RPET bottles; net weight filling; and

capping. This is topped off with the pulsed

light technology that enables a chemical

and water-free decontamination process.

The Combox was conceived through the

idea of providing the benefits of integrated

packaging lines to mid-sized manufacturers.

In order to achieve that, Serac developed

its own stretch-blow moulding units

that were produced in Malaysia.

Part of the Combox’s popularity was

attributed to the combination of top-quality

moulding with Serac’s weight fillers, which

deliver filing accuracy and a hygienic design.

Moreover, the patented transfer system

from linear blowing to rotary filling allows the

adjustment of the pace of the filler to one

of the blow moulders for maximum OEE.

DESIGNING A THREE-WAY PLAYER

The Combox was designed via Serac’s

expertise in aseptic, yet optimised-for-ultraclean

packaging. At the same time, in order

to meet the sustainability requirements of

consumers and producers, the company

also explored innovative decontamination

methods that avoided the use of water

and chemicals; pulsed light was one of the

solutions. Delivering a dry, chemical-free

decontamination solution, pulsed light is

preferred by manufacturers committed to

sustainability and the use of natural materials.

Calley Kon, marketing manager of Serac,

shared: “Dry, chemical-free methods provide

a significant reduction in the environmental

impact of the production process since they

do not consume water and do not generate

toxic effluents. They also ensure the absence

of chemical residues in the packaging, an

important argument for natural products and

products targeting sensitive consumers.

“Compared to UV, another dry and chemical-free

method, pulsed light offers better reliability on

microbiological results and makes it possible to

work at higher speeds while reducing electrical

consumption. Pulsed light modules are also

much more compact than UV ones and can thus

be integrated more easily on packaging lines.”

OTHER ADVANTAGES

The H2F Combox, one of Serac’s first creations,

had been fitted to use pulsed light on caps.

With the ESL Combox, this was extended to

the bottles’ neck and PET preforms, allowing

it to reach a three-log decontamination level

that is required for ESL milk, plant-based milk,

and preservative-free recipes. This makes its

ideals for local production of dairy products with

low to medium outputs, be it the processing

of milk from domestic or global brands.

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


44

ON THE TABLE

In doing so, manufacturers can enjoy an

added competitive advantage through

an extended shelf-life, by offering

freshness, quality, and authenticity.

Kon, said: “Localism is very likely to become a

long-term driver for high-ends products within

the dairy industry. The direct consequence of

this trend is that there will be more numerous

but smaller production units processing lower

volumes. Versatile and flexible machines

are becoming a must. Machines must also

be easy to operate, especially from the food

safety’s point of view, by non-specialists.”

SANITATION IN THE PANDEMIC WORLD

The pandemic has thrown hygiene and

food safety into even greater prominence.

In order to ensure that their manufacturing

processes encompass hygiene, efficiency,

and productivity, it is important for producers

to partner with OEMs that can provide

support in the following dimensions: the

product, where risk and requirements vary

in accordance with the microbiological

quality of raw material; the ingredients that

make up the product; and the acidity.

It is also vital that one considers also the

requirements specific to the machine

used, paying attention to the CIP process,

the control of packaging environment

for high-quality laminar flows and

cleanability of external surfaces, and

packaging decontamination options.

are keen on adopting traceability and

sustainability in their production processes,

mandating the need for machines and reliable,

traceable equipment that requires the use of

fewer resources like water and electricity.

Kon, explained: “Pulsed light will with no doubt

develop in the future for decontamination up

to three-logs. For aseptic hygiene levels, a dry

and chemical-free decontamination method is

already available at Serac: BluStream®. This

low-energy e-beam treatment required 10

years of development and has been rewarded

with a Packaging Oscar in 2019. The question

of reusable and/or recycled packaging will

also call for innovations on the hygiene level.”

Flexibility will also be a prime consideration,

as a result of market fragmentation

and legal uncertainty on plastics.

She added: “The market will continue

a steady growth for the coming years,

with more demands for milk distribution.

Because customers will look for reliability,

hygiene safety, and sustainability,

Serac solutions are already available

to support our customers in APAC.

“Thanks to our continuous improvements,

new solutions (remote services, versatility,

new decontamination solution for

lightweight bottles) will be available

in the coming years to keep ahead in

this very competitive market.” FBA

“At Serac, hygiene and safety have always

been a priority. And so have efficiency

and productivity. Our solutions, such

as ESL Combox, are designed taking

these dimensions into account. And our

technical teams work with our customers

on requirements specification to provide

the best one, for each particular project.

Once in production, Serac’s customer

service will be there if improvements are

needed on hygiene, overall efficiency

or productivity,” explained Kon.

FURTHER EVOLVING NEEDS AND

PREFERENCES

As changing needs arise from global trends

and events, innovation is key to processing

and packaging equipment to ensure that

producers stay competitive. Manufacturers

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


ON THE TABLE 45

Protein and beyond: YouKuai

delivers more than just

plant-based meats

Alternative proteins might be on the rise, but much still has to be done in

attracting more consumers to make the switch. With its proactive outreach

efforts and programmes, along with gourmet collaborations, YouKuai,

and its Zrou plant-based protein, have been making waves amongst

consumers, proving themselves to be a strong player in the market.

Many alternative protein companies are

created with a similar goal in mind – promote

sustainability and inspire the next generation of

consumers to adopt cleaner eating habits and

reduce their carbon habits on the environment.

Yet, many alternative protein foods remain out

of reach for the average consumer for many

reasons. At YouKuai, a Chinese, plant-based

meat start-up, adheres closely to its mission

of creating a world worth inheriting for future

generations through protein diversification.

Vegetarian cuisine is not stranger in Asia

and can be found commonly in vegetarian

restaurants and eateries all over the region.

However, Franklin Yao, founder and chief

executive officer of YouKuai asserted that

Zrou is a different creation from these familiar

foodstuffs.

He said: “For us, the traditional meat

alternatives, such as 'suji' (vegan chicken) and

'suya' (vegan duck meat), are a separate type

of cuisine. It is closely associated with Buddhism

and is mostly found in people who are practising

abstinence from meat for their beliefs. Zrou

is different because it could be adapted and

reinterpreted into different types of cuisines –

Chinese, Italian, Mexican, Argentinian –

healthier, more humane and just as tasty.”

The production of Zrou similarly transcends

international boundaries – where traditional

vegetarian dishes are made simply from wheat

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


46

ON THE TABLE

gluten or konjac – YouKuai sources its

ingredients all over the globe. With soybeans

from Northeastern China, coconut oil from

Hainan, mushrooms from Fujian and Konjac

from Anhui, Zrou’s products build a rich

texture that resembles ground pork, an

essential in the cuisine of not only in China

and Asia but also in many other cultures.

BUILDING A PLANT-BASED

COMMUNITY

In order to further illustrate Zrou’s versatility,

YouKuai, an Innovation Challenge finalist at

the Future Food-Tech Alternative Proteins

Summit, has partnered with chefs and

culinary enthusiasts, creating visually

appealing and healthy dishes.

expanding its consumer base. The company has

also been active in reaching out to young people,

making their products available in 45 schools

and corporate cafeterias. The engagement with

the next generation, who are open-minded,

forward-thinking leaders of the future, is a natural

transition of their corporate mission to create

a sustainable future for generations to come.

Zrou is thus a versatile form of alternative

protein which can be integrated seamlessly

into different flavours and cuisines.

“Our products are versatile into different

formats from balls to patties and different

cooking techniques. This versatility suggests

limitless possibilities. In early 2020, we

launched a campaign called Home Chef

Challenge to invite culinary enthusiasts from

different communities to create unique

and tastebud-exciting dishes. The

result was hundreds of dishes

that went well beyond our

imagination – in addition

to Chinese cuisines, our

fans also submitted

creations of Japanese,

Italian, Indian and

Mexican dishes

and even bakery!”

Yao enthused.

“For example, our Table Number Zrou invites

chefs to present dishes to influencers,

media and other guests in a gala-dinner

setting. Zrou Presents, another programme,

is like a food hackathon where chefs gather

and create new dishes for Zrou. ‘Home Chef

Challenge’ is our engagement programme

with culinary enthusiasts. With hundreds of

dishes uploaded, we feel our consumers are

also helping to define our brand and bring

our products to frontiers we have

never thought about.

“Also, our R&D is a

collaboration between

chefs and food

scientists to ensure

every product

tastes good and can

be fit for different

cuisine techniques,”

explained Yao.

Expanding their product

lines through research and

collaborations between

chefs is only one

of the ways

YouKuai

is

Thus far, YouKuai has held “sustainability fairs”

where students present their sustainability

projects, discuss sustainability issues and

experience plant-based cuisine. The

company has plans to hold more of such

programmes to further the awareness of plantbased

foods and reinforce their partnerships

with catering partners to schools.

“Beyond that, schools have rigorous safety,

health and nutrition requirements. Being

recognised by schools reaffirms our high standard

in these fields. We are gratified to see some

students who don’t have Zrou in their campuses

are voicing to have our products,” said Yao.

DELIVERING CONVENIENCE AND

ACCESSIBILITY

YouKuai’s overall commitment to not only

create tasty alternative proteins but also

generate a long-lasting and wide-reaching

impact amongst consumers and their

communities is also demonstrated in

their expansion plans for the future. The

company has launched their ready-to-heat

(RTH) and ready-to-cook (RTC) products,

as part of an effort to enable greater

convenience for their customers whilst still

retaining the great taste and message that

their products deliver.

Yao, expounded: “Our core DNA has always

been co-creation, and so are our RTH and

RTC products. Every product is created in

partnership with master chef. For example,

our traditional Zha Jiang noodle is

co-created with Michelin-Starred Chef

Li Dong, and our Singaporean curry

meatball with rice is co-created with

Celebrity Master Chef Jeremy Leung.”

This is a marked departure from other

off-the-shelf alternative proteins, where

customers gourmet, convenient food

options only happen to be healthy and

plant-based. With YouKuai, their products

are crafted with intent and purpose. FBA

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


PROCESSING AND PACKAGING 47

How product

inspection facilitates

the flexibility and

product safety that

co-packers need to

deliver

Contract packagers have a highly demanding role in

the food and pharmaceutical supply chains, needing

to be both flexible and capable. Product inspection

technology can help them meet these needs, writes

Niall McRory, global key account manager of

Mettler-Toledo Product Inspection Division.

So many of the trends that shape today’s

food and pharmaceutical manufacturing

industries demand a flexible approach

to packaging. For contract packers, with

a customer base that might cover the

breadth of these marketplaces, this calls

for huge flexibility – from their culture to

the equipment they invest in, including

the product inspection technology they

deploy.

The growth in e-commerce has directly

affected packaging formats and supply

chain models, and contract packers have

had to respond to that. The requirement

for smaller, lighter but durable packaging

materials, as well as the increasing trend

to specify recyclable materials, has driven

the demand to upgrade packaging lines

to cope with a greater variety of work

including multiple pack formats.

Another area where contract packers

have needed to show flexibility is in

compliance with increasing legislation

aimed at improving levels of product

safety. Compliance with national,

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


48

PROCESSING AND PACKAGING

regional, global and trade standards

demand not just a flexible mindset, but

equipment which can efficiently handle

frequent changeovers between different

legislative needs, as well as capture

the information required to guarantee

provenance.

Choosing the right product inspection

technology will provide them the flexibility

and product safety standards they need.

It can help co-packers to address other

challenges too.

Further key challenges, according to

2020 report, Contract Packaging and

Manufacturing Packaging Operations,

Trends & Challenges, by the Association

for Packaging & Processing Technologies,

are in labour and counterfeiting. With

the former, a shortage of skilled labour

and the rising costs of employment in

general, represent a significant issue.

Meanwhile, incidences of counterfeiting

are rising and is particularly evident in

pharmaceuticals.

In light of all of these challenges, many

contract packagers are reassessing

the role of their product inspection

technology, looking to find efficient

flexibility from within this critical area.

Some of the areas that packers can focus

on to see improvement include:

• Product changeovers – Contract

packagers need to switch between

jobs more frequently in today’s

market. Every minute lost in

downtime during a changeover is a

cost, but modern product inspection

systems are noted for their ease of

transition between job types, often

via processes that can be set in

motion with the press of a button.

Hundreds of product set-ups and

their parameters can be preprogrammed

and stored with data

automatically accessible in the event

of a product safety audit or recall.

Indeed, similar job types can also be

clustered, without any changeover

at all.

Kinnerton Confectionery: Metal detection systems help uphold product safety

• Ease of machine use and learning

through software – Most advanced

product inspection systems utilise

algorithms which detect product

changeovers. This ensures that

the next products are setup

correctly by fully optimising the

detection sensitivities needed for

continuous accurate inspection on

different products. A well-designed

touchscreen user interface will guide

users through all operations they

may need to make, increasing speed

of setup/adjustment, reducing the

amount of training required and

the frequency of possible operator

errors.

Kinnerton Confectionery: The x-ray inspection system inspects up to 80 net bags per minute

• Combination product inspection

machines – While product

inspection technologies can all

be purchased separately and

individually, co-packers are

increasingly seeing the value of

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


PROCESSING AND PACKAGING 49

combination machines, where

different technologies are integrated

into a single system. Besides

saving factory floor space, these

combination systems also have

multiple user interfaces that can

seamlessly step-in to ensure all

the Critical Control Points are

maintained if a controller fails.

• Automation – This is what makes

the quick product changeovers

referred to earlier possible. Often

able to adjust in real-time to

optimise performance, most product

inspection machines today have

some degree of automation builtin,

increasing productivity, and

reducing costs and time associated

with human interaction with the

product inspection equipment.

• Reduced testing frequency – With

product inspection equipment

such as metal detection systems,

there is always a need for regular

performance monitoring to ensure

accurate results. However, stopping

production to test has a negative

effect on Overall Equipment

Effectiveness (OEE). Some modern

metal detection systems feature a

reduced testing capability, which

can save more than 80% of the

time previously required to stop

the machine and perform manual

testing, with no impact on the

detection sensitivity of the metal

detector. Co-packers can be in

production for longer with high

quality results maintained.

• Faster production line speeds

– Every manufacturer wants to

produce quickly. Hence, product

inspection manufacturers have

responded by creating machines

which can inspect and reject at

throughputs in excess of 750ppm,

keeping pace with systems such

as quick labelling applicators.

These speed increases have been

achieved without compromising the

quality of inspection and the level of

compliance with emerging product

safety legislation.

As the food and pharmaceutical industries

look to a future in which supply chains

become increasingly digital, contract

packers are positioning themselves for

this transition too. With counterfeiting on

the rise, the ability to serialise will be vital

to track and trace at an individual product

level. Here, product inspection technology

such as vision systems using smart

cameras will be essential to success. It is

yet another area where contract packers

will look to product inspection providers

to arm them with the capabilities their

customers require and with the flexibility

that they demand of themselves. FBA

Co-packers can benefit from

product inspection due diligence

capabilities such as real-time

monitoring of production line

activities

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


50

PROCESSING AND PACKAGING

Blending in-house: Biron Teas’ 85 litre-capacity Rotary Batch Mini Mixer blends teas with or without liquid additions in three minutes with no shear or damage to delicate ingredients

Biron Teas brings blending inhouse

with Rotary Batch Mixer

Founded in 2015, Biron Teas sells organic

artisanal teas through retail epicurean

grocers, the hospitality industry, and

e-commerce. Owners Andi and Roland Biron

first relied on a Seattle-based co-packer

to blend their tea varieties. But with cross

country shipping fees, delays, and growing

demand, the company needed to expand

capacity and bring blending in-house.

“Mixing teas requires gentle handling.

Because our co-packer used a V-cone mixer, I

looked at this equipment first,” said Andi Biron.

The V-cone mixer’s swinging operation,

however, consumed too much floor space.

Thus, Biron ultimately specified a Rotary

Batch MX-3-SS Mini Mixer from Munson

Machinery for its smaller footprint and ability

to produce uniform blends without product

degradation or cross-contamination.

TEA INGREDIENTS REQUIRE GENTLE

MIXING ACTION, SHORT CYCLES

Premium tea blends require special handling

at each phase. The first step is to screen

dust, twigs and foreign matter from the

ingredients.

“With chrysanthemum flowers, we want the

blossoms but must remove the pebble-hard

buds,” said Andi Biron. “Ginger root also

requires a thorough cleaning.”

Proprietary combinations of herbs, florals,

fruits and spices are loaded into the 85

litre-mixer, which is comprised of a stainless

steel, horizontal drum having no internal

shaft or shaft seals. Internal mixing flights

impart a four-way mixing action that tumbles,

folds, cuts and turns the material, causing

particles to recombine 288 times per

minute, with no shear or heat generation.

Natural oils and liquid flavours are metered

through an integral stainless steel spray line

and pumped from a pressure pot on a scale

for accurate liquid additions by weight.

Andi Biron shared that the mixer blends 32

to 36kg batches of tea blends with or without

liquid additions uniformly in three minutes.

“Organic artisanal teas, especially blends with

herbs, wildflowers, oils and berries, can’t be

crushed or pulverised,” explained Andi Biron.

“The mixer gently tumbles and turns a delicate

– and sometimes sticky – tea mix into a uniform

blend without pulverising or powdering.”

The blending action prevents segregation

of materials, regardless of size, shape or

bulk density.

Andi Biron, added: “Chamomile and ginger can

be especially difficult to mix but the mixer does

the job, which is essential for uniform flavour.”

The mixer’s internal flights also serve to

elevate and direct blended material through

a discharge gate, with no residual or product

waste. In fact, according to Andi Biron, the

mixer can be cleaned rapidly between blends.

Also, because certain tea mixes incorporate

natural flavours, oils and other ingredients

that cling, selecting a mixer with a large drum

access door for interior access was important.

ORGANIC AND BIO-CERTIFIED

PACKAGING SUPPORTS

SUSTAINABILITY

Biron Teas produces both traditional and

unique artisanal tea blends. The organic

certification of each ingredient and lot

numbers are tracked and managed.

After blending, each special tea mix is

scooped into a tea bagging machine,

yielding about 20,000 bags per batch.

Biron tea bags are pyramid-shaped sachets

made of Soilon ® woven mesh fibre made from

corn starch that is certified as biodegradable.

Biron Teas also selected recyclable biodegradable

packaging for its hospitality product lines

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


PROCESSING AND PACKAGING 51

“Our teas are organic and the overwraps are

made from compostable biomaterial certified

as bio-preferred by the US Department of

Agriculture,” said Andi Biron. “We’re concerned

about the planet and so are our customers.”

In addition, the company’s online products

are packaged in decorative tins.

“They have a greater lifecycle than paper since they

can be recycled and reused over and over,” she said.

MINI MIXER AIDS IN BUSINESS EXPANSION

Thanks to booming sales and newfound mixing

capacity, Biron Teas has expanded into copacking

and mixing for other tea purveyors.

“When you are blending 32 to 36kg of tea, there

is no way that can be done in a commercial

kitchen with stainless steel mixing bowls,” said

Andi Biron. “I love the idea that we can help

other artisan tea makers grow, too.” FBA

The mixer’s tumble-turn-cut-fold action achieves uniformity in

three minutes with no product degradation

Blends are evacuated with no residual or segregation of

ingredients regardless of size, shape or bulk density

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


52

PROCESSING AND PACKAGING

Quality, safety and

efficiency: TOMRA

has it all sorted

With the aid of software development and

machine learning, manufacturers can now

ensure higher quality and safety whilst using data

collection as a means for greater transparency

and efficiency. Food & Beverage Asia speaks

with Sean Slevin, regional sales director Asia-

Pacific for TOMRA Food, on TOMRA’s sorting

technologies, and how it can facilitate greater

quality for manufacturers across all fronts.

Around the world, food manufacturers

are growing more selective than ever,

focusing on achieving quality, safety,

and productivity for their customers. The

key to attaining these goals is through

their choice of sorting machinery,

which is critical in determining the

calibre and value of their products.

DELIVERING ACCOUNTABILITY

THROUGH TECHNOLOGY

TOMRA's smart sorters deliver real-time

and predictive product data to control

the down and upstream processes,

improving yields and supplying

information for increased sales value.

With real-time data collection, there

are no delays in waiting for QC analysis

sampling; customers have the agility

and the information to manage and

improve supplier relations possessing

traceability and providing confidence

to end customers. Furthermore, this

data can be accessed via TOMRA

Insight, hosted in the cloud.

“But we also focused on usability,

that despite the increased sorter

capability, it should be easier to

operate and maintain than previous,

sorter generations,” stated Sean

Slevin, regional sales director Asia-

Pacific for TOMRA Food, referencing

the company’s experience from

their thousands of sorters across

80 countries, which has spurred

them to develop the awardwinning

TOMRA ACT Interface.

MORE CRITERIA, BETTER

ACCURACY

Another example of TOMRA’s flexibility

and versatility can be found in

the advanced sorting criteria.

Defects are identified on salads, almonds, and anchovies with the

BSI+ technology through chemically and biologically analysing

objects a wide electromagnetic spectrum against a library record

“We cannot ‘prescribe’ how the

customer will use the machine.

Therefore, the sorter has numerous

sort criteria available. The classic criteria

are colour, type and size of defect,

length, width, area, position of defect,

etc. Added to this can be some invisible

defects such as toxins, sweetness,

insect damage (internal), shrivelled/

dehydrated, etc,” Slevin explained.

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


PROCESSING AND PACKAGING 53

The BSI+ technology serves as an

example: it is able to chemically and

biologically analyse objects over a

wide electromagnetic spectrum

against a library record, identifying

foreign objects and pinhole damages

in salads, almonds, and anchovies.

The stringent sorting criteria allow

customers to make decisions with

higher accuracy, resulting in a lower

error rejection rate – a critical factor

in a low-to-medium margin and

highly competitive marketplace.

Accompanying these features are

the 3+ grade exits which allow for

the reduction of food waste. Rather

than a simple “good” or “bad” option,

TOMRA has added a “medium” grade.

This allows for increased usage and

value of each food item. With these

grades, products with identified shorter

shelf life could be directed locally

or channelled into other products

to be processed with other foods.

Furthermore, the data analysis

of each food product on the line

is collated by the sorter, where

customers may then generate reports

on their downstream suppliers.

Meanwhile, upstream customers

can allow retailers access to

production data, making the advance

planning of retail sales promotion

and product utilisation possible.

The technology and tools offered

by TOMRA toward data collection

and sorting efficiency contribute to

a more transparent marketplace for

customers with their buyers for the

purity and grades of the product

they have recovered, creating higher

pricing and improved recycling

rates. Furthermore, TOMRA boasts

the world’s largest installed base in

recycling sorters, as well as being the

largest player in end-of-life recycling

in automotive through recovering

various metals after shredding.

Slevin, said: “It’s our long

history, a pursuit of perfection, a

dedication to our customers and

a passion to be a trusted partner

that propels us onwards.”

EXPANDING SERVICES FOR

INCREASING DEMANDS

Besides continuous improvements

to their technology and services,

TOMRA has also been expanding

its services internationally. With

Asia-Pacific as their fastestgrowing

domain within TOMRA

food, the company has installed

five sorter showrooms and demo

locations across the region, where

customers can book tests to run

their products. This is corroborated

by the fact that 65% of the global

middle class would be concentrated

in Asia by 2030, and the spending

on food would rise over US$8tn.

Recognising that the Asia-Pacific

has different needs to Western

Europe and the Americas,

TOMRA is committed to tailoring

their approach accordingly.

Sean Slevin is

the regional sales

director Asia-Pacific

for TOMRA Food

Altogether, the meticulous functions

and features offered by TOMRA allow

for a value-added sorter with a strong

ROI (return on investment). Customers

are able to use these sorters with ease

for both current and future needs.

“We will grow in customers service,

facilities and supports and have done

so throughout COVID. We are also

developing our product portfolio to

match the unique requirements of

the region,” Slevin concluded. FBA

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


54

PROCESSING AND PACKAGING

Radar technology helps

keep everything in view

Bramata for celebrity chefs, groats for beer brewers, degerminated split

maize for zoos and maize germ for cooking oil producers – the end customers

of the Italian maize mill Nuova Genovese could not be more different

from one another. What they all have in common, however, is their

demand for high quality. Thanks to VEGA sensors, the maize flour producer

can effectively maintain its quality standards and a clear overview

of its wide-ranging products and processes.

This not only helps operators keep

tabs on the extraction yield, but also

precisely assess and rigorously monitor

every step of the maize processing,

from the input of the raw materials to

the various phases of production to

the storage of the end product. This

tracking ends when the product is

loaded into either a lorry, a container, a

bag or a bulk storage facility, depending

on the customer requirements.

Multiple sensors

of the VEGAPULS

series measure the

levels in the silos,

which are filled with

a wide variety of

products

The origins of the Genovese mill

date back to the 18th century, when

the Genovese family built the first

maize mill on the Melma River in

Lancenigo (Italy), near Treviso, in

1716. The company grew steadily in

the following years, both in terms

of structure and technology, until

1930, when the mill took the plunge

into industrial-scale production.

In the meantime, the plant in Lancenigo

has grown tremendously and now

occupies an area of 10,000m². Up to

280 tonnes of maize are processed

there every day. At the same time, the

demands on quality have increased

enormously. Today, the mill meets

all the requirements set by global

food companies with the entire plant

controlled by a computerised system.

PAYING CLOSE ATTENTION TO

THE RAW MATERIALS

Quality assurance measures begin

early, particularly in paying close

attention to the selection of raw

materials. Supplied by agricultural

cooperatives and farms, the maize

comes mainly from Italian fields in the

Veneto region. Careful selection of

suppliers and numerous raw material

test and analysis procedures guarantee

a product free of genetically modified

(GMO) ingredients. The company

also focuses on safety, supply chain

checks, traceability and HACCP.

In addition to the numerous tests

carried out in external laboratories,

a number of in-house instruments

are available for checking all

qualitative parameters during the

processing of the raw materials.

Maize processing encompasses a

whole range of different processes in

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


PROCESSING AND PACKAGING 55

the measuring principle used. For that

reason, no level measurement was

implemented previously. The result

was that lorries were not optimally

loaded for their delivery runs, or the

estimations of the quantities produced

were incorrect. And level measurement

data are also needed for accurate

weighing in the bagging process. Here,

in this end phase of production, flour

dust is an especially big challenge,

as any equipment used in its vicinity

requires ATEX approval. The silos for

storing maize oil, along with their

agitators inside, also pose challenges

to precise level measurement.

RADAR TECHNOLOGY PROVIDES

RELIABLE INVENTORY DATA

Measuring principles such as radar

or guided microwave have opened

up new possibilities in the monitoring

of silo levels in the mill, making

it safer and more reliable. Nuova

Genovese has already had some

very positive experiences with the

radar level transmitter VEGAPULS

68 in various production processes.

Above from left:

Some of the silos

are up to 16m

high; The maize

comes mainly

from Italian fields

and is supplied

by agricultural

cooperatives and

farms in the Veneto

region

the mill. Apart from the milling process

and the oil press, it also includes, for

example, degermination, cleaning

and packaging. There is a separate

packaging line for 1kg packages of

Bramata as well as two bagging and

palletising systems with capacities for

10, 20 or 50kg bags. Genovese also has

silos for raw maize and storage facilities

ingredient for their products. Countryspecific

circumstances and customs,

whether in EU countries, the Middle

East or Africa, also make it necessary

to deliver different types of maize flour.

HOW MUCH IS IN THE SILO?

In order to meet individual

requirements, it is crucial to have

Now they were curious to see

whether the 80-GHz series would

also meet their expectations for

inventory monitoring in the silos.

In May 2018, several sensors of the

new VEGAPULS series were therefore

deployed on the silos. VEGAPULS 69

was used for the dry products, i.e., the

bulk solids. The radar level transmitter

for the finished products. The maize

an exact overview of all levels in

operates with a frequency of 80GHz,

storage facility is divided into different

the silos. The mill often takes over

which enables significantly better

sections and is thus flexible enough to

the monitoring of the product

focusing of the transmitted signal.

allow the selection and management

inventory of many bulk buyers, and

Especially in slender containers with

of batches. The final stage is readying

thus the responsibility for on-time

internal installations, like the silos,

the merchandise for shipment.

restocking of their raw materials.

the good focusing helps to better

separate the actual measuring signal

EVERY INDUSTRY NEEDS

SPECIAL PRODUCTS

Nuova Genovese has 14 storage silos

for maize and maize flour and three

from noise, i.e., interference signals.

Thanks to innovative microwave

Since the customers are highly

more for maize oil, each with a height

components, the sensor can detect

diverse, they require different types

of 16m. The critical element of this silo

even the tiniest reflected signals.

of maize meals. For instance, food

management is a reliable measurement

companies use maize flour to make

of the contents of the silos because

Radar technology offers significant

polenta and corn semolina for snacks

it is the only thing that makes reliable

advantages in grain silos. The radar

and maize germ to produce oil. On the

planning possible. However, the very

sensor delivers reliable measured values

other hand, animal feed producers

different properties of the products

regardless of conditions like dust clouds,

use degerminated split maize as an

place extremely high demands on

noise or air turbulence. Its precise

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


56

PROCESSING AND PACKAGING

focussing allows the measuring signal

to be aimed directly at a favourable spot

on the product surface. Fluctuations

in the product properties, such as

moisture content or degree of ripeness,

do not influencethe measuring result.

VEGAPULS 69 can even be used in

highly segmented silos. Thanks to the

excellent signal bundling, measurement

in a more than 15m-high animal feed

silo with a footprint of 1m 2 is possible.

Despite the cramped conditions,

VEGAPULS 69 detects the level of the

medium reliably. This is mainly due to

its small beam angle. The beam angle

of the emitted radio energy, and thus

the focussing, depends on two factors:

the transmitting frequency and the

effective antenna area. With an antenna

of the same size, considerably better

focussing is achieved with a higher

frequency. The 80-GHz beam bypasses

internals and buildup on the container

walls, making the measurement

more certain and reliable. Due to the

improved focussing, it is also possible to

measure right down into the discharge

funnel, improving silo utilisation.

The non-contact radar level transmitter

VEGAPULS 64, which was developed

for liquids, is also characterised by

extremely tight focussing and a

wide dynamic range. As a result,

it measures very reliably – also at

a frequency of 80GHz – despite

deposits, foam, silo internals and

density fluctuations. This instrument

type is not only hygienic, but also very

accurate as the measurements are

not affected by temperature, pressure,

and density of the liquid. Thanks to

the significantly shorter wavelength

of VEGAPULS 64, the sensor is not

even bothered by tank agitators.

CONCLUSION

The 80-GHz technology and the

wide dynamic range of the installed

measuring instruments convinced

the operators across the board. One

of the most important aspects for

everyone involved in the maize mill

was the non-contact measuring

principle. This meant that the silos

did not have to be emptied to install

the sensors. The operators were also

grateful that, in contrast to sensors

based on the guided microwave

measuring principle, no maintenance

is required. That is understandable

because the workload in the mill

is heavy enough as it is. Since the

installation of the VEGA measuring

instruments two years ago, the

operators of the Italian maize mill have

one less item on their ‘to-do’ list. FBA

Up to 350 tonnes of maize are processed in the mill every day. Purchasers of maize flour

can be found in many different industries

From above: The contactless measurement was a giant plus for

everyone involved with the maize mill. It saved a lot of work, as

the silos did not have to be emptied to install the sensors; Nuova

Genovese has 14 storage silos for maize and maize flour and three

more for maize oil

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PROCESSING AND PACKAGING 57

Cogeneration: Improved

efficiency, increased

sustainability

Example of Power Generation Module equipped with Titan 70 gas turbine

With gas turbines, food

producers can reap the

benefits of cogeneration,

bringing about greater

efficiency and meeting

sustainability targets.

Cogeneration with gas turbines is widely recognised

as the best way to improve efficiency in the food market.

So, how does cogeneration apply in food production?

The gas exhaust from the turbine goes directly into

a boiler and/or a chiller to generate steam, hot water,

thermal oil or chilled water for food production; while

the electricity is used in the factory or exported to the

national grid, increasing the overall process efficiency.

Cogeneration, also known as Combined Heat and Power

(CHP), is a process that enables the simultaneous

generation of electrical and thermal power from a

single fuel source. It can be illustrated by the addition

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58

PROCESSING AND PACKAGING

Typical trigeneration

solution

with gas turbine for

food applications

of a waste heat recovery boiler to a gas turbine

generator set in order to recover the high-quality

heat from the gas turbine’s exhaust for steam, hot

water, thermal oil or chilled water production.

Cogeneration with gas turbines brings

several advantages such as:

• Secure local energy supply

• Contribution to global environmental

improvement

• Development of competence in energy

efficiency

• Cost savings by reducing the overall

gasconsumption and electricity cost

• Emission reduction

• Increased efficiency, reliability and availability

Gas turbines are crucial to cogeneration deployment.

Medium-scale (below 25Mwe) industrial gas turbines,

which have few rotating parts, are well appraised

for their robustness, fuel flexibility and the ability to

absorb or reject sudden load demands. Such a design

generates multiple benefits in terms of maintainability

and operability, including no lubricating oil consumption,

lower downtime (therefore increased availability), and the

potential to easily replace the complete engine when an

overhaul is required or at the end of the turbine’s life.

Gas turbines can convert up to 60% of the fuel

energy into high temperature, clean exhaust gases

suitable for a wide range of applications. Since these

exhaust gases contain a significant portion of oxygen,

post-firing systems can be easily fitted to adjust

the heat production according to the process

requirements. In places where grid power is not

available or is unstable, gas turbine generator

sets are ideal to support the continuous

operation of an industrial plant. Solar Turbines’

packages can accept or reject loads up to 80%

of nominal, which makes them ideal for starting

up and supporting the industrial operation.

Solar Turbines’ technology provides better efficiency

to a customer’s facilities, adding a reliable source of

electrical energy at low cost that helps to minimise

production losses in case of national grid blackout,

reducing at the same time the carbon footprint.

SOLAR TURBINES POWERING THE FUTURE

For more the 65 years, Solar Turbines has designed

and manufactured products vital to powering

industries and communities. Its products and services

meet the growing energy demand, playing a critical

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


PROCESSING AND PACKAGING 59

role in power generation projects and the development

and production of oil around the world. As an energy

solution provider, Solar Turbines is dedicated to producing

energy solutions that provide maximum availability,

reliability and value throughout an equipment’s life cycle.

Headquartered in San Diego, California, United States,

Solar Turbines is a wholly-owned subsidiary of Caterpillar

Inc. Solar manufactures, the world’s most widely used

family of mid-sized industrial gas turbines, ranging from

one to 23MW. More than 15,000 Solar units are operating

in more than 100 countries with more than 2.8 billion

operating hours. A leading provider of energy solutions,

Solar Turbines features an extensive line of gas turbinepowered

compressor sets, mechanical drive packages,

and generator sets. In the food industry, Solar Turbines

has successfully installed more than 150 units worldwide,

helping customers reduce energy costs through installing

a cogeneration/trigeneration plant with gas turbines.

POWER GENERATION MODULE (PGM)

Power Generation Module (PGM), Solar Turbines’ modular

concept for gas turbine generator sets, has been

optimised for transportation and minimised for civil

works resulting in shorter installation and commissioning

times and reducing overall costs for customers.

Its scope includes:

• Package ventilation filters

• Turbine air inlet filters

• Package exhaust

• PGM core module

• Inlet fans

• Engine removal

• Enclosure structure

• Ladders and platforms

• EEC and on-skid control box

In addition, PGM is available varying power levels:

• PGM40 (Powered by Centaur 40, 3.5MWe ISO)

• PGM50 (Powered by Centaur 50, 4.6MWe ISO)

• PGM55 (Powered by Mercury 50, 4.6MWe ISO)

• PGM60 (Powered by Taurus 60, 5.7MWe ISO)

• PGM65 (Powered by Taurus 65, 6.5MWe ISO)

• PGM70 (Powered by Taurus 70, 8.2MWe ISO)

• PGM130 (Powered by Titan 130, 16.5MWe ISO)

OPTIMISE EQUIPMENT VALUE WITH LIFECYCLE

SERVICE SOLUTIONS

Solar Turbines’ service, upgrades and training support the

customer’s business goal throughout the equipment’s

life cycle. Its lifecycle service solutions include spare

parts, gas turbine overhaul, field service, flexible service

agreements, digital solutions and technical training.

Committed to its customer’s success, Solar Turbines’

worldwide service organisation provides the highest

quality experience from the initial inquiry throughout

the entire equipment’s life. As part of that commitment,

it offers a complete solution beyond maintenance

and repairs that enhance performance and safety,

extend equipment life and prevent obsolescence.

Solar Turbines’ proprietary Insight Platform technology

provides a comprehensive, online approach to

equipment health management, including advanced

remote web-based monitoring and predictive

diagnostics capabilities. With Insight, servicing is

optimised based on real-time equipment conditions,

saving the customer’s time and money on repair

and maintenance – providing more uptime, greater

productivity and optimised product life-cycle costs.

In recent years, technological solutions supported by

digitisation and IT in all sectors has seen exponential

growth. Thus, Solar Turbines has launched an internal

programme, Value Co-Generation. With the term “cocreation”

implying a close collaboration between supplier

and corporate customer, the programme focuses on

developing further technological solutions and offering

consulting services, resulting in a new and more elaborate

service concept. Underpinning the programme is the

concept of partnering with machinery suppliers to

identify plant specifications or modifications functional

to the results that the customer wishes to achieve.

The turbine goes from a standard solution to a fully

integrated component of the specific installation.

GAS: BRIDGING TOWARDS A SUSTAINABLE

ECONOMY

In addition to the patented SoLoNOx combustion system,

which minimises the production of NOx, the other

step forward has been the development of innovative

combustion systems which prepares one for the fuels

of tomorrow. Solar Turbines’ latest-generation Titan 130,

Taurus 60 and T70 turbines, ideal for food applications,

can burn green fuels: biogas and syngas, both up to

100%, and hydrogen blends of up to 70% and more.

Importantly, the improvement in the efficiency of the

cogeneration gas turbines, which today exceeds 85%,

makes it possible to substantially reduce CO2/MWe to

carbon neutrality for cases of biofuel. With gas turbines

proving an excellent means to a highly sustainable future,

gas can thus bridge towards a sustainable economy.

Creating value and sustainability through careful

management of self-generated energy is thus possible.

Solar Turbines achieves this in the food sector by

combining innovative IIoT technologies with a service

system that looks beyond mere maintenance. FBA

For more information, please visit Solar Turbine’s website: www.solarturbines.com

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FIRST LOOKS

XSYS

XSYS and Nilpeter collaboration reveals

sustainable, quality printing solution

Following the completion of a

comprehensive new print trial, XSYS has

revealed the results of detailed tests

comparing flexo printing with thermal

plates and those processed with solvents.

Working together with press manufacturer

Nilpeter, the company set out to find a

more sustainable solution that would not

compromise print quality.

The sample job was printed, in turn, with

the solvent nyloflex® FTS plate and the

thermal nyloflex® XVH plate from XSYS.

The thermal plate was processed with

a nyloflex® Xpress Thermal Processor,

which offers considerable sustainability

benefits compared to standard solvent

processing systems in use.

“Our main aim with this print trial is to

confirm that there is no compromise in

print quality when switching from XSYS

solvent plates to thermal,” said Friedrich

von Rechteren, global commercial vicepresident

at XSYS. “In fact, what we

found is that besides producing excellent

print quality and improving flexo’s green

credentials, the versatile nyloflex® XVH

thermal plate – like the solvent nyloflex®

FTS – also reduces complexity, inventory

and waste to provide a higher Overall

Equipment Efficiency (OEE).”

significantly increased as the nyloflex®

Xpress Thermal Processor delivers printready

nyloflex® thermal plates in less than

one hour, which translates to 88% lower

energy consumption. It also eliminates the

long drying times experienced with solvent

systems, which often causes a bottleneck

in production and delay press restart when

damaged plates have to be replaced.

The print trials were conducted at the

Nilpeter Technology Center in Denmark,

where the sample jobs were produced on a

flagship FA-17 Line narrow web flexo press

running at 200m/min. The same design

was printed on three different substrates:

a 38-micron White BOPP, a self-adhesive

white PE and a 45-micron PET shrink

material with a solvent nyloflex® FTS 114

Digital plate and a thermal nyloflex® XVH

114 Digital plate, using UV flexo inks from

Flint Group Narrow Web.

Jesper Jørgensen, global sales manager

at Nilpeter, said: “When we compared the

results from the two different plates, there

was no difference in quality or registration

– it was just spot on. With most new jobs,

there are always some start-up difficulties

getting the plates, the inks and the

material to mix and match together, but

we found it surprisingly easy. It was a walk

in the park.”

“We continue to investigate ways in which

printers can improve their process to

make it more efficient and productive,

and we do that by partnering with other

leading manufacturers in our industry to

offer the best solutions to our customers,”

said Rechteren. “Sustainability is one of

the biggest drivers in today’s market, so

naturally we have a very strong focus on

finding ways to produce eye-catching

print without negatively impacting the

environment.”

Rechteren, concluded: “We can now fully

recommend the nyloflex® XVH plate as

an alternative solution to current market

challenges, because it delivers print

quality that equals solvent plates, offers

reduced Total Cost of Ownership, and is

more environmentally friendly.” ■

The thermal nyloflex® XVH Digital plate

brings similar benefits to the table as the

solvent nyloflex® FTS Digital. Both are

inherent flat top dot plates with a smooth

surface that has a very fine grain making

them able to hold customised surface

screening patterns, such as Woodpecker.

They also both feature good wettability

and anti-ink fill-in (AIF) technology, which

keep plates clean for longer print runs to

allow increased press uptime.

The thermal nyloflex® XVH, however,

offers additional benefits, most notably

in sustainability by not requiring solvents

for processing and thereby avoiding VOC

emissions in the print room and further

into the atmosphere. Productivity is also

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FIRST LOOKS 61

Competek provides Starlite Base Solution together with

Supervent Technology for all OEMs in the market

A greener bottle without changing the entire

production line or modifying the design of the

bottle is now possible thanks to COMPETEK.

The French company has launched an

innovative service that makes it possible to

produce a lightweight bottle with saving up to

1g for the 0.5 litre-sized bottle and 2g for a

1.5 litre-sized bottle.

The solution has been made possible by

combining two technologies that are already

well established in the market: Starlite,

patented by Sidel; and Supervent.

Sidel Starlite Base Solution, available for

both flat and carbonated products, helps

reduce the weight of the bottle and enhances

its performance by actually increasing

the bottle’s resistance and stability once

palletised.

Supervent is a technology developed by

COMPETEK which, thanks to a system of

vents, makes it possible to improve the

Cortec’s VpCI®-369 delivers convenient

solution for rust prevention

Cortec's VpCI9®-369 is an oil-based

temporary coating that provides extreme

corrosion protection in aggressive

environments and is one of Cortec’s most

popular wet film corrosion inhibitors.

It is an excellent option for protecting

auto service parts and heavy equipment

components before assembly. Since

VpCI®-369 is thixotropic, it can be mixed

so that the product changes consistency

release of air and therefore to reduce

the pressure required for blow moulding,

ensuring high energy savings.

COMPETEK, thanks to a special Licensing

Agreement, can provide the Sidel

Starlite Base Solution to all PET bottle

manufacturers, regardless of brand. The

collaboration between the two companies

delivers unparalleled service to the market

that can be adapted to all ranges and sizes

of bottles up to a maximum of 2.5 litres for

carbonated products and 5 litres for flat

products. The solution will help reduce the

amount of material used, potentially saving

between one and two euros for every 1000

bottles manufactured and a reduction of 2.4

to 4.8kg of CO 2

per 1000 bottles.

Sidel Starlite Base Solution and Supervent

can be combined and applied to all moulds

irrespective of the customer's product

range. This is achieved through retrofitting

and without changing the original design of

to enhance sprayability for application

with an airless sprayer. Once applied, it

thickens so that it does not run off the

metal. VpCI®-369 can be tinted to blue,

green, or other custom colours if desired

to help workers detect sufficient product

coverage. Those working with military

agencies can use VpCI®-369M as a MILspec

version that conforms to MIL-PRF-

16173E (Grade 2).

VpCI®-369 is a great option for protecting

bare, unpainted metal equipment parts

that suppliers need to ship to the assembly

plant. It is also excellent for service parts

or spares that will be laid aside for five

or 10 years before they might be needed

again (e.g., marine engine crankshafts). As

VpCI®-369 does not dry, it can be used as

a dual lubricant and rust preventative for

moving parts. It is much easier to remove

than other coatings that dry to a wax-like

the bottle, except for the base.

COMPETEK is also compatible with 100%

recycled materials, which is essential given

the increasingly strict legislation and the

requirements for companies to choose more

sustainable solutions.

COMPETEK offer sample moulds which

can be carried out either at the customer's

production facility or at COMPETEK’s

laboratory. ■

texture. Hence, countless industrial

components can benefit from a light

coating of VpCI®-369 for either short- or

long-term rust prevention such such as:

crankshafts, camshafts, engine heads,

engine assemblies, wheel assemblies

and axles.

Those interested in branching off into

greater environmental responsibility

while still achieving excellent corrosion

protection may be interested in trying

Cortec’s biobased version of VpCI®-

369 rust preventative: EcoLine® 3690.

EcoLine® 3690 has been approved for

10-year long-term storage protection

of service parts for a major automaker.

Based on canola oil, EcoLine® 3690

contains 72% USDA certified biobased

content. It is ready to use and designed

for protection in severe marine and

high humidity conditions. Very similar

to VpCI®-369, EcoLine® 3690 leaves

behind an oily protective film that does

not dry. ■

Competek Cortec

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FIRST LOOKS

Krones

Contiform 3 BigBottle produces

large PET containers

For millions of people all over the world,

packaged drinking water is an essential part

of their daily life. For households that want to

cover their basic requirement entirely or to a

great extent with packaged drinking water,

large-volume PET containers constitute a

sensible option. Hence, it is not surprising

that water and oil containers with a volume

of more than three litres account for 1% of

all plastic bottles worldwide. They are made

predominantly of polycarbonate (PC), HDPE

and PET. In view of its material properties,

chief and foremost its low weight, the latter

is the obvious option for non-returnable

containers.

CONTIFORM 3 BIGBOTTLE FOR

CONTAINERS HOLDING UP TO EIGHT

LITRES

In order to supply this growing market with

the requisite technology, the Krones Group

has expanded its product portfolio: The new

Contiform 3 BigBottle produces containers

with a volume of up to 8 litres, achieving

a respectable output into the bargain. It

features 10 to 14 cavities and can produce

approximately 10,000 to 16,800 containers

per hour. It is also able to handle smaller

formats from a volume of two litres upwards.

As far as container dimensions are

concerned, a net height of 380mm

maximum and a diameter of up to 190mm

are possible. Preform dimensions are 170mm

maximum for net length, 23mm maximum

for neck finish height and 53mm maximum

for neck ring height.

Bottlers, who want to operate their largecontainer

production in the lower speed

range, will find the requisite technology at

Kosme as before. The Krones subsidiary’s

machines feature four, six or eight cavities

and produce containers with a volume of up

the 11 litres. Linear machines for containers

holding up to 30 litres round off the portfolio.

As a large-container machine in the higher

output range, the Contiform 3 BigBottle

closes a gap in the group’s portfolio.

Something the stretch blow-moulders from

both Krones and Kosme have in common

is that they are ideally suited for handling

recycled PET and can be block-synchronised

with other machines. The first Contiform 3

BigBottle, too, did not leave the Krones plant

as a stand-alone machine: It was delivered

to China as part of a blow-moulder/filler

block. ■

Comexi

Comexi expands presence in Thailand with sale of Offset CI8

Press and ML1 MC Laminator to Prepack

Comexi has expanded its presence in

Thailand after the sale of the Offset CI8

printing press and ML1 MC laminator to

Prepack, a leading supplier of flexible

packaging in Thailand.

Presently, Prepack Thailand is a wellrecognised

Thai top flexible packaging

manufacturer. The company has expanded

its product range and supplies diverse

industries, which includes food, snacks,

personal care and hygiene, chemical and

industrial, and various other consumer areas.

Since 2015, Prepack Thailand has been

affiliated with SCG Packaging, Thailand’s

largest packaging company and a subsidiary

of Siam Cement Group, a leading industrial

conglomerate in the South East Asia region.

The Comexi Offset CI8 press is the result of

combining the advantages of offset variable

size printing with central drum technology.

It is the best solution for short and mediumsize

runs by embracing the demand of time

to market and printing quality, reducing

operating cost, and having less of an

environmental impact. The offset central

impression printing technology is a two-fold

environmentally responsible option, as print

is done without solvents and frontal printing,

with EB protective varnishes, allowing for

the replacement of laminated products or

the reduction of the number of layers due

to the capabilities of chemical, thermal,

and scratch resistance of EB lacquers. As

a result of combining multiple SKUs within

the same print job, which reduces waste and

changes, the Comexi Offset CI8 provides

maximum flexibility. Furthermore, Comexi's

central drum offset printing allows for faster

prepress and job changeover.

The Comexi ML1 MC is an ultra-productive

laminator fulfilling every customer’s

requirement within an extremely competitive

market. Resulting in the highest efficiency

averages, it is the perfect machine to match

the most demanding market needs. The

machine is perfectly compatible with waterbased

coatings which require high drying

capabilities. The Comexi ML1 MC, a laminator

machine designed for the highest demands,

has high-performance turrets and extremely

efficient modular drying units, which delivers

outstanding results, including those for

the most challenging jobs. Furthermore,

the Comexi ML1 MC is unique for its user

interface, which is highly intuitive, making it

considerably easier for operators to use. The

Comexi ML1 MC is the best ally in terms of

high productivity. ■

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


FIRST LOOKS 63

Eagle enables leaner operations with latest

inline fat analysis and inspection systems

Eagle Product Inspection has developed

proprietary technologies designed to

increase the probability for detection using

algorithms that meet critical business needs.

“With just one machine, processors can

measure chemical lean, calculate levels of

moisture and detect contaminants. Instead

of sending product out for laboratory testing,

you can get several accurate results in real

time,” said Christy Draus, marketing manager

of Eagle Product Inspection. “This reduces

challenges that result in loss of production,

lean giveaway and profitability."

Among other solutions, Eagle offers

the FA3 series of multifunctional X-ray

machines, which provide highly accurate

Chemical Lean (CL) and fat content for

100% throughput of meat. The systems use

the latest third-generation refinement of

Dual Energy X-ray Absorptiometry (DEXA)

technology to achieve CL measurement to

better than +/- 1 accuracy, the industry’s

gold standard. By knowing the actual lean

point of meat, processors can capitalise on

its real value and problems related to overly

fat or overly lean batches.

Addressing costly fat variability, FA3

machines automatically find and remove

contaminants like bones, glass, metal

fragments, mineral stones and some plastic

and rubber compounds while conducting key

integrity checks such as mass measurement

and moisture and protein content. Automatic

calibration and validation also reduce

downtime and make daily calibration tasks

easy for operators.

The Eagle FA3 series includes the following

machines:

• FA3/M for the inspection of fresh,

chilled, frozen and hot-boned bulk

meat, frozen or tempered “naked”

meat blocks and unwrapped meat

transported in plastic crates.

• FA3/C for the inspection of packaged

meat products in cardboard cartons,

plastic crates and vacuum-packed

blocks, running at industry throughputs

in excess of 2,400 packages per hour.

Eagle’s range of inline fat analysis and

inspection systems can be used in a variety

of meat facilities, including slaughterhouses

and processing plants. ■

Eagle Product Inspection

K+G Wetter redeveloped vacuum cutter

range offers unique processing solutions

K+G Wetter has completely redeveloped

the VCM 360 and VCM 550 industrial models

and most recently the VCM 200 in the proven

vacuum cutter range. The bowl cutters

offer large and major businesses in the

food processing industry unique technical

solutions.

HYGIENIC SECURE SETS A NEW

STANDARD

K+G Wetter developed Hygienic Secure

innovative solutions to address difficult-toclean

areas. For example, there are no seals

between the cutter bowl and the

vacuum bowl, making

cleaning one of the most difficult parts of the

particularly hygiene-sensitive machine area a

thing of the past. There are also cleaning lids

that can be opened without the use of tools.

They enable easy access to the bowl area

with the cleaning lance – for reliable hygienic

cleaning that can also be checked visually.

Cleaning products and water can run off over

the hand-polished, slanting stainless steel

surfaces without puddles or standing water

forming.

PATENT FOR KNIFE COVER STRIP:

SAFE CLEANING, PERFECT SEAL,

LITTLE WEAR

One highlight of the industrial bowl cutters

offered by K+G Wetter is the patented knife

The Hygienic Secure industrial vacuum bowl cutters

from K+G Wetter – here the VCM 550 – offer numerous

technical design highlights with added benefits in

terms of hygienic security and efficiency

cover strip. It can be easily removed for

cleaning in no time and securely snapped

back into place without the use of tools.

There are also no concealed corners where

deposits could form. This innovation by K+G

Wetter received the International FoodTec

Award 2021 in silver.

The vacuum bowl cutters VCM 200, 360

and 550 litres offer, like all machines from

K+G Wetter, a sound investment for the

future: robust from year one and designed

for decades of use, they can be used flexibly

for a wide range of products. The cast-iron

body, exclusively manufactured by K+G

Wetter worldwide, makes the machines

extremely stable and ensures that they run

smoothly and have a long life.

“The design with the cast-iron body means

naturally adds to their cost,” explained Volker

Schlosser, sales manager of K+G Wetter.

“However, we are sticking to these highquality

standards, because we are convinced

that our customers will also benefit from this

in the quality of their products.” ■

K+G Wetter

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


64

FIRST LOOKS

GEA

Traceability guaranteed: GEA integrates

laser marking systems into its

thermoforming packaging machines

The food industry is increasingly relying

on laser technology for product labeling.

To apply complex product information in a

high-resolution and reliable manner, GEA

has integrated corresponding laser marking

systems into the GEA thermoforming

machines of the PowerPak series in

cooperation with various suppliers on a

customer-specific basis.

Volker Sassmannshausen, senior product

manager of Thermoforming at GEA in

Wallau, Germany, said: “While packaging

has to provide growing volumes of product

information for end customers, it also has to

ensure that products are fully traceable at all

times. Applying a QR code with a laser is a

solution with plenty of advantages.”

Complex codes can encode large amounts

of data on a very small area, and be applied

to the packaging by laser at high printing

speeds. The bundled light creates markings

on the top film that are impervious to

external influences, including heat, abrasion

and water. Lasers are also sustainable as do

not require consumables such as labels and

ink. They are ideal as marking systems in the

food and beverage packaging industry since

they work well in dusty and moist operating

environments.

FLEXIBLE LASER PLACEMENT

Different packaging processes require

different approaches. Depending on

production batch sizes, it is possible to either

mark the top film feed in advance or once

it has passed through the thermoformer’s

sealing station, but before the finished

packaging units are cut apart.

For instance, a food industry customer opted

for a laser marking system from Videojet

to accompany its GEA thermoforming

packaging machine. The chosen CO 2

laser

solution was integrated at the GEA PowerPak

system’s sealing station to print the top film

before it is joined to the bottom tray. Despite

the additional processing step, there was no

increase in production time because labelling

is accommodated within the integrated

production process cycle.

INCREASED EFFICIENCY THANKS TO

FEWER FILM CHANGES

When packaging similar products, using a

laser can boost machine efficiency since

the only changes are the ingredient lists

accessed in the database. Thus, there is no

need to switch to previously marked films.

With a reduced number of film changes,

setup times are cut down. The cost of

consumables also decreases as they can be

ordered in large quantities. ■

Lifoam Industries

Lifoam Industries commercially launches Bioffex, a sustainable

packaging solution for cold chain shipping

Lifoam Industries, LLC (Lifoam), a business

segment and subsidiary of LifeMade Products

LLC (LifeMade), has launched its Envirocooler

insulated shipper with Bioffex technology.

Bioffex technology combines a proprietary

manufacturing process with plant-based

raw materials to create new foam insulation

composed of 100% renewable components.

This change from traditional expanded

polystyrene (EPS) to Bioffex technology,

which meets ASTM D6400-19 standards

for industrial compostability, will foster a

reduction in oil and water usage, greenhouse

gas emissions, and waste in landfills

traditionally seen in cold chain shipping. The

Bioffex technology allows packaging, such

as the Envirocooler insulated shipper, to

break down and blend back in with the earth

in less than three weeks, further reducing

environmental impact.

In addition to its renewable attributes,

the Envirocooler insulated shipper with

Bioffex technology delivers performance

comparable to traditional EPS foam shippers,

offering protection of payload with reliable

temperature control. This technology meets

strict shipping specifications for temperaturesensitive

products while providing an

environmentally responsible solution – a

perfect combination for companies seeking

sustainable alternatives that reduce waste

and impact on the environment while

upholding stringent performance standards.

“We are excited to see this product take

off and for the positive impact it will have

as we replace traditional EPS foam with a

technology that is made of renewable and

biobased materials and will degrade in under

three weeks,” said Mark Gettig, president of

LifeMade.

The Envirocooler insulated shipper with

Bioffex technology requires little to no

changes in shipping operations, making

a switch to this sustainable alternative

seamless for most existing cold chain

distribution channels.

“Companies can expect the same

performance, reliability, quality, and

usability of traditional EPS while

reducing their environmental footprint,”

Gettig said.

Stemming from a rich history with

foam material, LifeMade and Lifoam of

parent company Jadex Inc., remain a

market leader by continuously providing

customers with the convenience and

quality they value and expect for their

medical, commercial and recreational

needs. ■

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


SHOW PREVIEW 65

APAC Agri-Food Innovation

Summit announces two startup

Innovation Challenges with

CPF and Cargill

The Asia-Pacific Agri-Food Innovation

Summit (to be held from 16 to 18 November)

has partnered with global food companies

CPF and Cargill to launch a start-up

Innovation Challenge and uncover fresh

talent and technologies, benefitting the

Asia-Pacific (APAC) agri-food value chain.

THE CPF INNOVATION CHALLENGE:

ENHANCING TEXTURE, JUICINESS

AND AROMA TO CREATE HEALTHY

PLANT-BASED MEAT ALTERNATIVES

Consumer requirements today have become

more complex. They do not just want to

consume “plant-based” foods but also

require products that resemble meat in all

aspects such as texture, taste and nutritional

value. CPF is looking for companies with

technologies to solve these pain points so

that consumers can say: “I can’t believe this

is not meat!”

Commenting on the challenge, Lalana

Thiranusornkij, senior vice-president

of Head of Innovation & New Product

Development at CPF Thailand, said:

“While CPF is a leading global company

in animal proteins, we see the consumer

shift to Flexitarian. With CPF’s vision to

be the ‘Kitchen of the World’, we want

to keep up with changing consumer

requirements, and provide meat

alternatives such as plant-based proteins

and cell-based into their diets when they

want it! We also look at other protein

sources with improved functionality and

nutritional benefits in order to match

the experience of eating actual meat.

We must use technology both in-house

and work with the open innovation

ecosystem to recreate the taste, texture

and nutritional profile of meat.”

THE CARGILL INNOVATION

CHALLENGE: DIGITAL SOLUTIONS

TO CONNECT AND ENHANCE

THE SUSTAINABLE FOOD

PRODUCTION CHAIN IN APAC

As part of its purpose to nourish the world in a

safe, responsible and sustainable way, Cargill

will invite start-ups to present digital solutions

that support sustainable food production and

processing throughout the value chain.

Solutions could range from on-farm digitalisation

for farmers of all sizes, online marketplaces,

supply-chain connectivity to innovative

by-products, extending to manufacturing

process that minimises wastage and support

processes to cut carbon and contribute to

the circular economy. These innovative digital

technologies should support environmental,

social and economic sustainability in

food production and/or processing.

Colin D’Silva, vice-president of Government

Relations at Cargill, said: “This is an exciting

opportunity for us to bring together people,

ideas and technologies for a more sustainable

agri-food value chain. The APAC region

presents a rich and diverse supply chain,

including smallholder farmers, agri-retail

and marketplaces, industrial processing, and

logistics. Digital solutions offer vital tools to

support sustainable practices, efficiencies

and transparency throughout the value chain,

supporting the producers, reducing food waste,

achieving cost benefits and creating USPs for

the conscious consumer.”

The final pitches will take place during the 4 th

Asia-Pacific Agri-Food Innovation Summit,

as three innovators for each Challenge

pitch on-screen to judges from CPF and

Cargill, live-streamed to a global audience of

agri-food corporates, growers and food brands,

investors, retailers and technology providers.

The winners, to be revealed live by CPF and

Cargill at the summit, will enjoy tailored

mentoring and access to senior innovation teams

with their respective Challenge Partner, with

scope to develop, pilot and trial their technologies

together. It is a significant opportunity to

accelerate their technology development and

go-to-market activities.

WEBINAR INSIGHTS

An interactive webinar on 1 September

dove deeper into each Challenge, as

business innovation leaders from both

Cargill and CPF discussed the reasons

for their challenge focus, what they

were looking for (and could offer) in a startup

partnership, and what is happening

in the exciting agri-food innovation

ecosystem across Asia-Pacific.

Theresa Flach, conference producer at Rethink

Events and organiser of the Asia-Pacific

Agri-Food Innovation Summit, said: “Asia-Pacific

is renowned for its focus on agri-food innovation

and appetite to scale new technologies. We’re

excited to see what breakthroughs will be

spotlighted on our global summit stage! The value

to a start-up of this opportunityto work directly

with globally influential brands like Cargill

and CPF can’t be overstated – it’s a powerful

opportunity to raise their profile and connect

with the corporate and investment partners they

need to scale their solutions and start achieving

their full potential in the supply chain.”

The three-day APAC Agri-Food Innovation

Summit programme and speaker faculty are

available now, with delegate registration at

Agri-Food Innovation’s website. FBA

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


EVENTS CALENDAR 67

2021 2022

OCTOBER

13 – 15 FoodTech Japan

Makuhari Messe

Chiba, Japan

www.foodtechjapan.jp/en-gb.html

JANUARY

21 – 30 International Green Week Berlin

Messe Berlin

Berlin, Germany

www.gruenewoche.de/en/

20 – 25 (Virtual)

20 – 22 (Physical)

ProPak India

IECC, Pragati Maidan

New Delhi, India

https://propakindia.com/

27 – 30 AllPack Indonesia

Jakarta International Expo (JI Expo)

Jakarta, Indonesia

https://allpack-indonesia.com/

NOVEMBER

9 – 11 Food & Hotel China

Shanghai New International Expo Centre (SNIEC)

Shanghai, China

www.fhcchina.com/en/

FEBRUARY

9 – 12 Food Pack Asia

MARCH

Bangkok International Trade & Exhibition Centre

(BITEC)

Bangkok, Thailand

www.foodpackthailand.com

8 – 11 FoodEx Japan

Makuhari Messe

Chiba, Japan

www.jma.or.jp/foodex/en/

23 – 26 FoodTech International

Jakarta International Expo,

Jakarta, Indonesia

https://foodbeverageindonesia.com/

16 – 18 China International Beverage Industry Exhibition on

Science & Technology (CBST)

Shanghai New International Expo Centre (SNIEC)

Shanghai, China

http://www.cbst.com.cn/en

23 – 25 swop

Shanghai New International Expo Centre (SNIEC)

Shanghai, China

www.swop-online.com/en

28 – 31 FHA Food & Beverage

Singapore Expo

Singapore

www.fhafnb.com

APRIL

20 – 22 ANUFOOD China

Shenzhen World Exhibition & Convention

Shenzhen, China

www.anufoodchina.com/

23 – 26 (Virtual)

24 – 25 (Physical)

Vitafoods Asia

Sands Expo and Convention Centre

Singapore

www.vitafoodsasia.com

DECEMBER

2 – 4 PackEx India

IECC, Pragati Maidan

New Delhi, India

www.packexindia.com

2 – 4 Anutec Ingredients India

IECC, Pragati Maidan

New Delhi, India

www.anutecingredientsindia.com

26 – 28 FoodTech Krasnodar

Expograd Yug,

Krasnodar, Russia

www.foodtech-krasnodar.ru/en-gb

26 – 29 Anuga FoodTec

Köln Messe

Cologne, Germany

www.anugafoodtec.com/

MAY

18 – 22 Fi Vietnam

Saigon Exhbition and Convention Centre (SECC)

Saigon, Vietnam

www.figlobal.com/vietnam/en/home.html

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021


68

ADVERTISERS’ INDEX

COMPANY

PAGE

BENEO GmbH 21

Heat & Control 05

Jungbunzlauer 01

Why wait?

Get your brand out

there now!

KHS 11

Krones 09

Roquette 25

Sidel 42

Solar Turbines

Inside Back Cover

Sweegen 19

Syntegon Technology 07

VEGA Instruments 13

@foodandbeverageasia

Yamato Scale Co., Ltd

Outside Back Cover

For information, visit us www.foodbeverageasia.com or

contact us at sales@pabloasia.com

FOLLOW US

@foodandbeverageasia

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021

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